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Home My WebLink AboutTHE DAILY PAPER - FOOD The Daily Paper 644 West Main Street HYAN Town of Barnstable BOARD OF HEALTH John T.Norman Board of Health Donald A.Gaudagnoli,M.D. oAr►oa.e, F.P.(Thomas)Lee,. Main Street, Daniel Luczkow,M.D. Alt. 200 M St ttb3q' t , 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, 3056, 146, 189 and 189A; Chapter 111, Sections 5 and 127A, a permit is hereby granted to: Permit No: 226 Issue Date: 01/01/2022 DBA: DAILY PAPER, THE OWNER: AARON N. WEBB Location of Establishment: 644 WEST MAIN STREET HYANNIS„ MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 92 OutdoorSeating: 24 Total Seating: 116 FEES FOOD SERVICE ESTABLISHMENT: $300.00 YEAR. 2022 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2022 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: MOBILE-ICE CREAM: Q� FROZEN DESSERT: Thomas A. McKean, RS, CHO, Health Agent FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: MUST POST VARIANCE LETTER. June 14, 2011 PER BOH - Approved toilet facility variance to operate with three, in lieu of four, toilet facilities for no more than 125 seats (indoors). No outside seating is authorized. r l e)a Initials: Town of Barnstable } Date Paid + Amt Pd$ ,ARM,B,$ Inspectional Services 91 it Public Health Division Check# n.&\p 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 L4 ( NEW OWNERSHIP RENEWAL NAME OF FOOD ESTABLISHMENT: lLe-. D A�`y &,4 cI ADDRESS OF FOOD ESTABLISHMENT: ,{ yq 1,e,r4 /A41 T/�►4 o z6 6 f MAILING ADDRESS(IF DIFFERENT FROM ABOVE): E-MAIL ADDRESS: LA-k i; c mi 4^9 &y- TELEPHONE NUMBER OF FOOD ESTABLISHMENT: (SLik ) -7 qi- 8 6 6 TOTAL NUMBER OF BATHROOMS: Z- WELL WATER: YES NO (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: SEASONAL: DATES OF OPERATION:j/_j ?-TO 12 /-3 i / 2 z NUMBER OF SEATS: INSIDE: 12 15 OUTSIDE: 'Lo TOTAL: 1 S_7 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? pj f4 IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DDOOR(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 9AApp1ication Forms\FOODAPP 2020.doc i —OWNER INFORMATION: FULL NAME OF APPLICANT 04"-%/j bZ4 SOLE OWNER: YES� D.O.B 2 OWNER PHONE# a e- S 7- 2 e c 7 ADDRESS_ t ('C� -�c ry J I C I-A Of 0 2 41' 2- CORPORATE OWNER: OA CORPORATE ADDRESS: kt J+ /in A, S4rcc 6AIn n y1 f3'1 f� G 26 a i ' I PERSON IN CHARGE OF DAILY OPERATIONS: Z-,,J Le List(2) Certified Food Protection Managers AND at least(1)Allergen Awareness Certified Staff All FOOD ESTABLISHMENTS must have 1 Certified Food Protection Manager PER SHIFT. **ATTACH COPIES OF CERTIFICATES** The Health Div.will NOT use past years' records. You must provide new copies and POST THE CERTIFICATES at your food establishment. Certified Food Managers Expiration Date Allergen Awareness Expiration Date 1. k4b 1zl l 23 1. t /VzAJ 04�>6 �Z6 11 2. VA 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 htti)://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 iI st to Dec.3 1'each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN -THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC 1st. Q:\Application FormsTOODAPP REV3-2019.doc It Town of Barnstable BOARD OF HEALTH t John T.Norman Board OI Health Donald A.Gaudagnoli,M.D. Y: =' BARNSFABLL « ' PaulJ.Canniff,D.M.D. 200 Main Street, Hyannis, MA 02601 F.P. Thomas Lee Alternate Phone: (508) 862-4644 Fax: (508)790-6304 www.townofbarnstable.us Permit to Operate a Food Establishment In accordance with regulations promulgated under authority of 105 CMR 590.000 M.G.L. Chapter 94 Sections 305A, 305B, 146, 189 and 189A; Chapter 111, Sections 5 and 127A, a permit is hereby granted to: Permit No: 226 Issue Date: 01/01/2021 DBA: DAILY PAPER, THE OWNER: AARON N. WEBB Location of Establishment: 644 WEST MAIN STREET HYANNIS„ MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 92 OutdoorSeating: 24 Total Seating: 116 FEES FOOD SERVICE ESTABLISHMENT: $300.00 YEAR. 2021 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2021 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: MOBILE-ICE CREAM: Qh _ 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: MUST POST VARIANCE LETTER. June 14, 2011 PER BOH - Approved toilet facility variance to operate with three, in lieu of four, toilet facilities for no more than 125 seats (indoors). No outside seating is authorized. Town of Barnstable For Office Use Only: Initials: _ �Q' Date Paid AmtPd MUNMBLE,�' Inspectional Services \ „AN. 059. ek Public Health Division Check# COE- rEo�,ta+ Thomas McKean,Director 200 Main Street,Hyannis,MA 02601 Office: 508-862-4644 Fax: 508-790-6304 APPLICATION FOR PERMIT TO OPERATE ,A FOOD ESTABLISHMENT DATE NEW OWNERSHIP RENEWAL v NAME OF FOOD ESTABLISHMENT: Iipz- DIJ, it i, sw ADDRESS OF FOOD ESTABLISHMENT: C o C�• lS� !�V`,r'—��'/� MAILING ADDRESS(IF DIFFERENT FROM ABOVE): l (k-Q'A-&a4 E-MAIL ADDRESS: : 'Sam / -in TELEPHONE NUMBER OF FOOD ESTABLISHMENT: (J(!O)7 D- R O V" TOTAL NUMBER OF BATHROOMS: .J WELL WATER: YES NO v (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: SEASONAL: DATES OF OPERATION: / / TO NUMBER OF SEATS: INSIDE: 107 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 STAFFTROVIDED 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.doe r 4 OWNER INFORMATION: , FULL NAME OF APPLICANT �'V v,ry V1 tJ W�'/,✓� SOLE OWNER: YES/ O D.O.B , 4Lr79 OWNER PHONE# ADDRESS CORPORATE OWNER: d� a CORPORATE ADDRESS: I 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 Olk,-i�+Tbw I � i 1. V Y I I 1k 1. 2oI / 2. S 10 0 SIGNAT RE OF APPLICAN 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 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:\Applicadon FormsT00DAPP REV3-2019.doc r Town of Barnstable BOARD OF HEALTH John T.Norman Board of Health Donald A.Gaudagnoli,M.D. EARNsMBM + Paul J.Canniff,D.M.D. 1619.. 200 Main Street, Hyannis, MA 02601 F.P. Thomas Lee Alternate Phone: (508) 862-4644 Fax: (508)790-6304 www.townofbarnstable.us Permit to Operate a Food Establishment In accordance with regulations promulgated under authority of 105 CMR 590.000 M.G.L. Chapter 94 Sections 305A, 30513, 146, 189 and 189A; Chapter 111, Sections 5 and 127A, a permit is hereby granted to: Permit No: 226 Issue Date: 12/10/2019 DBA: DAILY PAPER, THE OWNER: AARON N. WEBB Location of Establishment: 644 WEST MAIN STREET HYANNIS, MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 92 OutdoorSeating: 24 Total Seating: 116 FEES FOOD SERVICE ESTABLISHMENT: $300.00 YEAR. 2020 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2020 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: MOBILE-ICE CREAM: FROZEN DESSERT: Thomas A. McKean, RS, CHO, Health Agent TOBACCO SALES: FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: MUST POST VARIANCE LETTER. June 14, 2011 PER BOH - Approved toilet facility variance to operate with three, in lieu of four, toilet facilities for no more than 125 seats (indoors). No outside seating is authorized. . k For Office Use Only: Initials: °f�ME Town of Barnstable Date Paidt24911 Amt Pd$MANSTABLE, Inspectional Services gF 9. •`� Public Health Division Check# Thomas McKean, Director 200 Main Street,Hyannis,MA 02601 Office: 508-862-4644 Fax: 508-790-6304 •5 APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE. NEW OWNERSHIP RENEWAL NAME OF FOOD ESTABLISHMENT: ADDRESS OF FOOD ESTABLISHMENT: G VV J/i2ri J1 tt..� �yl�.l 1�l r+�► r A^4 MAILING.ADDRESS(IF DIFFERENT FROM ABOVE): E-MAIL ADDRESS: we-44 . !/iA,-vsl P G6." ekr w _4- TELEPHONE NUMBER OF FOOD ESTABLISHMENT: ( TOTAL NUMBER OF BATHROOMS: Z WELL WATER:YES NO ... (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: t/ 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 REOUIREMENTS. 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) ffl 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:Wpplication Fom.,sTOODAPP 2020.doc a s . t. OWNER INFORMATION: /' f FULL NAME OF APPLICANT An Al SOLE OWNER: YES/KO _._ D.O.B - 4J- 1 Z- OWNER PHONE # Sa -7 9 U..F�d Ll ADDRESS_ t yLI �niLS l� q^ S /`uis- ��17�j dl a�r c O Z6 0 1 CORPORATE OWNER: k, It ky, 7,1 CORPORATE ADDRESS: Cif yPAj ,c 1 -1—, ArA yr A 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 establish>"!ent> Certified Food Managers Expiration Date Allergen Awareness Expiration Date C� T 1. G✓' iw n� I Z / `� / zap 1.��l� aJ� �rr.� J�-/ Ll / Z.3 VZ l/ / -7 / o S NAT Oki APPLICANT DATE ***FOOD POLICY INFORMATION*** SEASONAL FOOD SERVICE: All seasonal food establishments,including mobile trucks must be inspected by the Health Div. prior to oaenina!! 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/ai)plications.asp. OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. NOTICE: Permits run annually from January 1st to Dec.31"each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC 1st. Q:\Application FormsTOODAPP REV3-2019.doc yr rr ;vf?"hPR CoursO ra Adult, Child, Infant, Choking & AE® Security Control No. Name: Maribeth Christopher 129599 Address: The Daily Paper Restaurant The Daily Paper Restaurant Street ' Address: 644 West Main Street 54 6 Main City,State,Zip: Hyannis,MA 02601 Hyannis,MA 02601 01103112019 Training Center: Cape Cod safety Training Course Completion Date: Instructor Name: Rick Todd Expiration Date: 0110312021 104pg18 Instructor Number: Maribeth Christopher has successfully completed the NSC CPR Course based on the current Guidelines for CPR and ECC. The National Safety Council saves lives by preventing injuries and deaths at work,in homes and communities 1 and on the roads through leadership,research, education and advocacy. For more life-saving courses from NSC please visit nsc.org/fatraining THIS DOCUMENT IS VOID IF REPRODUCED Security Control No. - 129599 Maribeth Christopher has completed the NSC CPR Course Adult Child,Infant CPR,Choking&AED Your experience in the National Safety Council Training Center: Cape Cod Safety Training couse you took is very important to us. compietion Date: 0110312019 Please give us your feedback at Expires: 0110312021 Instructional Hours: .nsc.org/firstaidevaluation ;f 1040918 Instructor Signature Instructor No. NSC-In it for fifes' nsc.org/fatraining 300M0316 1015 900008130©2016 National$eery Counc:1 79174-0000 c o " VV VV YV.\IG6�/t/�/ll�.lJC11�+6f {,1GL1.11111�.VViit a � �� e ® Adult, Child, Infant, Choking & AED Name: Amanda Garvin Security Control No. Address: The Daily Paper Restaurant The Daily Paper Restaurant 129600 Address: 644 West Main Street 546 Main Street City, State,Zip: Hyannis,MA�02601 Hyannis,MA 02601 Course Completion Date: 01103112019 Training Center: Cape Cod Safety Training Expiration Date: 0110312021 Instructor Name: Rick Todd Instructor Number: 1040918 Amanda Galvin has successfully completed the NSC CPR Course based on the current Guidelines for CPR and ECC. The National Safety Council saves lives by preventing injuries and deaths at work,in homes and communities and on the roads through leadership, research,education and advocacy. 7 For more life-saving courses from NSC please visit nsc.org/fatraining THIS DOCUMENT IS VOID IF REPRODUCED _...._.. .................._._...------ . . ------ - - -.. - .....-__.. .-...... ._........ _ _......__..........................................._....._..- Security Control No. Amanda Galvin 129600 has completed the • NSC CPR Course Your experience in the National Safety Council Adult,Child,Infant CPR,Choking&AED couse you took is very important to us. Training center: Cape Cod Safety Training Please give us your feedback at completion Date: 0110312019 nsc.org/firstaidevaluation Expires: 0110312021 Instructional Hours: #1040918 Instructor Signature Instructor No. NSC®in it for life` nsc.org/fatraining C 7 300M0316 1015 900008130 @2016 National Safety Council 79174.0000 a 9 Town of Barnstable BOARD OF HEALTH p� Paul J Canniff,D.M.D. 4?' Board of Health Donald A.Gaudagnoli, M.D. BAILtisrxusx John T.Norman MASS, F.P. Thomas Lee Alternate asp . 200 Main Street, Hyannis, MA 02601 ara' 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: 226 Issue Date: 12/20/18 DBA: DAILY PAPER, THE OWNER: AARON N. WEBB Location of Establishment: 644 WEST MAIN STREET HYANNIS MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 92 OutdoorSeating: 24 Total Seating: 116 FEES FOOD SERVICE ESTABLISHMENT: $300.00 YEAR: 2019 RETAIL FOOD: y COTTAGE FOOD OPERATION: Permit Expires: 12/31/2019 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: --------- --- --- ------- — MOBILE-FOOD: MOBILE-ICE CREAM: Q� FROZEN DESSERT: Thomas A. McKean, IRS, CHO, Health Agent TOBACCO SALES: FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: MUST POST VARIANCE LETTER. June 14, 2011 PER BOH - Approved toilet facility variance to operate with three, in lieu of four, toilet facilities for no more than 125 seats (indoors). No outside seating is authorized. I oFWE roiyti Initials: o� Town of Barnstable Date Paid ) Amt Pd S MAS& Inspectional Services 1639.TFo3. Public Health Division Check# , Thomas McKean,Director , (/ 200 Main Street Hyannis,MA 02601 V� y , Office: 508-862-4644 Fax: 508-790-6304 APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE NEW OWNERSHIP RENEWAL NAME OF FOOD ESTABLISHMENT: ��, a P��►tf ADDRESS OF FOOD ESTABLISHMENT: �yy �cs� ��c� n�rf- ,fin & A MAILING ADDRESS(IF DIFFERENT FROM ABOVE): ��- E-MAIL ADDRESS: VPLI- h, AA^/J @ GolM L0 yA-. TELEPHONE NUMBER OF FOOD ESTABLISHMENT: ( Ar )9d- P'tU a TOTAL NUMBER OF BATHROOMS: 2- WELL WATER:YES NO_�O ... (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: SEASONAL: DATES OF OPERATION: / / TO NUMBER OF SEATS: INSIDE: �OUTSIDE: 9 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) V-4001)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 FormsTOODAPPREV2018.doc - ..... --- I PLEASE CALL 508-862-4644 OWNER INFORMATION: FULL NAME OF APPLICANT _ ��4 4 SOLE OWNER: Y /NO D.O.B OWNER PHONE # j7qd -6P-p-aO ADDRESS— '_ ��7 L� / XJIN' �"' .4 ayt1W7 /n#- 9 Z 4 c CORPORATE OWNER:_ CQ FEDERAL ID NO. : CORPORATE ADDRESS: PERSON IN CHARGE OF DAILY OPERATIONS: _ yAviv 4"f� 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 (( '� &,j 1. 1 d L /2- / y / 2? 1 Z 2. Nx A)A /I- t I / I-W It SI Old 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 1 st to Dec.3 1"each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATIONS)AND REQUIRED FEES BY DEC 1st. Q:\Application FormsTOODAPPREV2018.doc pp 11HE.r TOWN OF BARNSTABLE _ HEALTH INSPECTORS Establishment Name: Date: Page: / of ' I OFFICE HOURS ARN E°• PUBLIC 0 MAIN STREETD DIVISION 8:00-9:30 A.M. 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified Mew. �0� HYANNIS, MA 02601 MON.-FRI. No Reference R-Red Item PLEASE PRINT CLEARLY" "rEo Mn.°' 508-862-4644 FOOD ESTABLISHMENT INSPECTION REPORT Name Dates a of Type of Inspection Y t g Routine i Address �� ! Risk Food Service Re-inspection fi 1 Level Previous Inspection Telephone Residential Kitchen Date: Mobile Pre-operation ,/_ ��1 Owner HACCP Y/N Temporary Su tic k Caterer General Complaint / Person in Charge(PIC) Time Bed&Breakfast HACC1> In: ,,A Other Inspector (� Out: Each violation checked re Tres 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) ❑ /I � 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 590.009(G) ❑ 94 FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities _ L 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 j FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) FF ❑ 4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating �Jw40,1 ❑ 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) /t/ l d T ❑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 J �,A 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 -r within 90 days as determined b the Board of Health. Overall Rating C� y y � F] 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: l� 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 violatio 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 if no critical violations observed,4 too 6 von-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If 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 8 non-critical violations. If 1 critical refrigeration. violation,4 to 8non-criti viola'ons C. 29.Special Requirements (590.009) within 10 days of receipt of this order. = 30.Other DATE OF RE-INSPECTION: Inspector's Sign e - 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 Si a Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y : IN Dumpster Screen? Y N ,...a.....-..w+.��_�_--...°_.,�..-_.....�+,.....+-.-.s f"� _.��:-.r-. ....... .4 :_.- ...-i-._��r-`.a�..'^t.. ..-.`.-»r..r .-� �...�1,. -.-.�� -.......v -. ..-_s.-.�..a � ..+ -�-. -- "' ..� _ -. - w .. ..� �� -�_..»..� ..- -» , .. .. ,.•'.�.��...n-..t. ..z.-�--..T..r....��_�� f 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 A ssignment of Responsibility* 8 Cross-contamination Law Cooled to 41°F/45°F Within 4 Hours* ( ) g14 Food or Color Additives 590.003(B) Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs Cooked and RTE Foods.* Additives* 19 PHF Hot and Cold Holding 2-103.11 Person-in-Charge Duties 3-302.14 Protection from Unapproved Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F 590.004(F) EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 2 590.003(C) Responsibility of the Person-in-Charge to Other* * 3-501.16(A) Hot PHFs Maintained At or Above 140°F* 7-102.11 Common Name-Working Containers Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F* Storage* - Applicants* 3-302.11(A) Food Protection* 7-201.11 Separation 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 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* F4-5O1.114 111 Manual Wazewashing-Hot Water 7.206.12 Rodent Bai[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* 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* Chemical Sanitization-Temp.,pH. LV6 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.I IA(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° Not Otherwise Processed to Eliminate F IS sec* Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System * gg Equipment 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meals&Game Pathogens* Effective iiinoot 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min Eggs* 4-702.11 Frequency rf 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 temporary and - ide in cater- * Ratites-165°F 15 sec* in mobile food,tem or and residential Sources 10 Proper,Adequate Handwashing g' P Game and Wild Mushrooms Approved By 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Regulatory Authority 2-301.11 Clean Condition-Hands and Arms* 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodbome illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 11 Good Hygienic Practices practices should be debited under#29-Special 3-201.17 Game Animals* 17 Reheating for Hot Holding Requirements. 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3-403.11 C CommerciallyProcessed RTE Food-140'F* Blue Items 23-30) 3-202.15 Package Integrity ( ) Critical and non-critical violations,which do not relate to the foodbome 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 8 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 13 Handwashing Facilities 3-501.14 A 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 [6-301.11 3.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 4.11 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* 5.11 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/ Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 .008 HACCP Plans - 01.12 Hand Drying Provision 29. 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 1HE row TOWN OF BARNSTABLE , ., HEALTH INSPECTOR'S Establishment Name: Dater Page: / of c OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30 A.M. BARNSTABLE. ` 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified e,y; �0 HYANNIS,MA 02601 M -FRI. -862-4644 No Reference R-Red Item PLEASE PRINT CLEARLY 508-8 �p'FD1"A�a, FOOD ESTABLISHMENT INSPECTION REPORT Name DateL T e o Tvoe of Ins ection O Address Uv t �` E� Risk ood Se rvi I s co V !mil �. �'� b Level ai ection ��` Telephone Residential Kitchen Date: Mobile Pre-operation p / Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP din r" In: Other Inspector Out: D 710 C4 Each violation checked re wires an explanation on the narrative page(s)and a citation of specific provision(s)violated. S Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ 2 Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ � >° /' d Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ L" / FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands OL ❑ 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 S ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals : FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) / ,, t. 4 ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures 1 ❑ 5.Receiving/Condition ❑ 17.Reheating ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ��LLNiI ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding /Q PROTECTION FROM CONTAMINATION ❑ 20.Time As a Public Health Control 4�r / �� ❑8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) b'jkS ❑9.Food Contact Surfaces Cleaning and Sanitizing ❑21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction: Based on an inspection today,the items ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils B=One critical violation and less than 4-non-critical violations 9 (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 C=2 critical violations and less than 9 non-critical. If no critical water,sewage back-up, infestation of rodents or insects,or lack of 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must violations observed,7 to 8non-cri 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address non-critical violations. If 1 critical refrigeration. 29.Special Requirements (590.009) within 10 days of receipt of this order. violation,4 to 8 non- '' al violations=C. 30.Other DATE OF RE-INSPECTION: Inspector's Sign 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 Signat a 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 'W 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* * * 3-501.15 Cooling Methods for PHFs 590.003(B) Demonstration of Knowledge 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives Cooked and RTE Foods.* 2-103.11 Person-in-Charge Duties 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* 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 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 7-202.11 Restriction-Presence and Use* 3-501.19 Time as a Public Health Control*Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.004 11 Variance Re uirements 590.003(G) Reporting by Person in Charge * 3-304.11 Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions* ( ) q Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Reated or of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated � ) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.1](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 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 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* egce-lnrzooi 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 qui of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Cough[Molluscan Contact Surfaces of Equipment* Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and StuffingContaining Fish,Meat,Poultry or 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* g 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- * Ratites-165°F 15 sec* in mobile food,temporary and residential Sources 10 Proper,Adequate Handwashing g' P raTY Game and Wild Mushrooms Approved By 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Regulatory Authority 2-301.11 Clean Condition-Hands and Arms* 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodbome illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special 2-401.11 Eating,Drinking or Using Tobacco* * Requirements. g 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 foodbdrne 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* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 3-202.18 Shellstock Identification* 3-501.14 13 Handwashing Facilities Cooling Cooked PHFs from 140°F to 70'F (A) g 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Item Good Retail Practices FC 590.000 Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction* Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 ..007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. 1 Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6501.12 Hand Drying Provision 129. 1 Special Requirements 009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* - 8-103.12 Conformance with Approved Procedures* S:590Formback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. TOWN OF BARNSTABLE HEATH INSPECTOR,s Establishment Name: Date: Page: �- Of ti OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30A.M. s BARNSrABLX. • 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified MASS. �A MON.-FRI. "rFnrem°�0 HYANNIS,MA 02601 50e-862-46" No Reference- R-Red Item PLEASE PRINT CLEARLY FOOD ESTABLISHMENT INSPECTION REPORT �S �'lrfl fi Name Date Typeof Tyne of Inspection F n1, er�A) Routine Address (� S„ S Risk F�pd�ecuie'� -ins ectio Y l Level Retail Previous Inspection r / Telephone Residential Kitchen Date: Mobile Pre-operation /v L Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCPIj In: n i,� Other r/ Inspector � Out: �/ V, ` �p 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) ❑ r p Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ PIP FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS 22 ❑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 L k / �i+��l°�t l✓ ® f/�/ ❑ 5.Receiving/Condition ❑ 17.Reheating ` S A,4 t f La-e P UtQ ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling • /� ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding �rw PROTECTION FROM CONTAMINATION ❑ 20.Time As a Public Health Control fz)-/' �� ❑8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑9.Food Contact Surfaces Cleaning and Sanitizing ❑21.Food and Food Preparation for HSP �it�iTrj 'f�i� S✓-� ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories s 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: FA- Non-critical ❑ Yes (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 6=One critical violation and less than 4non-critical violations 9 (FC-4)(590.005) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If Seriously Critical Violation t F is scored automatically if: no hot C=2 critical violations and less than 9non-critical. If no critical water,sewage back-up, infestation of rodents or inserts,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 8 non-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. violation,4 to R non-cr' violations C. 30.Other DATE OF RE-INSPECTION: Inspector's Signatu a Print: 31.Durnpster 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 .�.r�.�-.�..�. .r,..,.� •-....�„ -,Y..s-...- `'' --�._- �_...,-w�,�_.+a...'--r-^.�-.--...-....��-�.. ...-... ....�,.....-..,,r-- .�.-.«.-.. -•• -.It'v-s-ti.�-r---+,....•-,.� ..-�,•=�•-e- *--..�, -.... ._-��.c-- . �^ -,... r-� _ -..--__.,... .r.Y._ -• -- - -...�..... .....-...r Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* $ 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 EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 590.004(F) * . 2 590.003(C) Responsibility of the Person-in-Charge to Other* 3-501.16(A) Hot PHFs Maintained At or Above 140°F 7-10211 Common Name-Working Containers* Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F* Applicants* 3-302.11(A) Food Protection* 7-201.11 Separation-Storage*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 * ( ) q 590.003(G) Reporting by Person in Charge* 7-203.11 Toxic Containers-Prohibitions 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 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 Warewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a HermeticallySealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served P 7-206.13 Tracking Powders,Pest Control and * 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(1)(2) Eggs-155'F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or Equipment 5-101.11 Drinking Water from an Approved System* * gg Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* ep°"°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 Shellrsh and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and Stuffing Containing Fish,Meat,Poultry or 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* Ratites-165'F 15 sec* Sources* ing,mobile food,temporary and residential 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165`F* foodbome illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding 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 CommerciallyProcessed RTE Food-140°F* (Blue Items 23-30) 3-202.15 Package Integrity ( ) Critical and non-critical violations,which do not relate to the foodbome * 12 Prevention of Contamination from Hands 3-403.11E Remaining Unsliced Portions of Beef Roasts* 3-101.11 Food Safe and Unadulterated O 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 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* 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 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. 1 Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 129. 1 Special Requirements .009 3-502.11 Specialized Processing Methods* 130. 1 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. Op 114E T, TOWN OF BARNSTABLE HEALTH wSPECTOR•s Establishment Name: � Date: Page:�_of � OFFICE HOURS i NSTTAB�E. : PUBLIC 2 0 MAIN STREET DIVISION 3:30-4:30A.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified �p 1639 n�0� HYANNIS,MA 02601 08-8MON -FRI. No Reference R-Red Item > PLEASE PRINT CLEARLY rFn MA'S 508-862-4644 FOOD ESTABLISHMENT INSPECTION REPORT Name INALA Date 12,12/Z., Type of TyMQf Ins ec io pAR56tind Address (� lq ( Risk ood Service ]II He-ins ection J Level Previous Inspection Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) nd Time Bed&Breakfast Other HACCP � (� Inspector Out: 5n -k cm Each violation checked equires 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) ❑ 2 CI fir''egd / 2 Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ G _/ /M FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands / G�C-I cl- ❑ 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 JvC� 0-j ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) L �aJ ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures �I C ❑ 5.Receiving/Condition ❑ 17.Reheating dvdyl ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling Id" _J T ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold HoldingCTj / �7 J PROTECTION FROM CONTAMINATION ❑20.Time As a Public Health Control '- ❑8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑21.Food and Food Preparation for HSP • /N/ / ; ❑ 10.Proper Adequate Handwashing S CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations ��t ✓`�%►��/��r Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: ❑ No es Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. ❑ 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. 23i Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical, results in an F. 25.Equipment and Utensils B=One critical violation and less than 4non-critical violations 9 (FC-4)(590.005) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If Seriously Critical Violation t F is scored automatically o la hot 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than i non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of ( )( ) be in writing and submitted to the Board of Health at the above address violations observed,7 to anon-critical violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials FC-7 590.008 9 violation,4 to 8non-Critical violations=C. 29.Special Requirements (590.009) within 10 days of receipt of this order. 30.Other DATE OF RE-INSPECTION: Inspector' ignat a Print: 31.Dumpster screened from public view Jw- 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 Law Cooled to 41°F/45°F Within 4 Hours* ( g14 Food or Color Additives 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs 2-103.11 Person-in-Charge Duties Cooked and RTE Foods.* 3-302.14 Protection-from Unapproved Additives* 19 PHF Hot and Cold Holding Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F 590.004(F) EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* Other* g g 3-501.16(A) Hot PHFs Maintained At or Above 140°F* 2 590.003(C) Responsibility of the Person-in-Charge to 7-102.11 Common Name-Working Containers* * Require Reporting by Food Employees and Contamination from the Environment * - 3-501.16(A) Roasts Held At or Above 130°F 7-201.11 Separation-Storage*Applicants* 3-302.11(A) Food Protection* P g 20 Time as a Public Health Control 7-202.11 Restriction-Presence and Use* 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.004 11 Variance Re uirements 590.003(G) Reporting by Person in Charge* 3-304.11 Food Contact with Equipment 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 Reted of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or or Contaminated Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 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* 4-501.11 I. 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 I iMonitoring* 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.I IA(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* Ef edw 11112001 4-602,11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell ' Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and Stuffing Containing Fish,Meat,Poultry or 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* * Ratites-165°F 15 sec* in mobile food,temporary and residential Sources 10 Proper,Adequate Handwashing g' P Game and Wild Mushrooms Approved By 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Regulatory Authority 2-301.11 Clean Condition-Hands and Arms* 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodborne illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 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 foodborne 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 8 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 13 Handwashing Facilities 3-501.14 A Cooling 3-202.18 Shellstock Identification ( ) g Cooked PHFs from 140°F to 70°F Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 5-204.1 I Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction* Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 * 5-205.11 Accessibility,Operation and Maintenance 3-402.12 Records,Creation and Retention Within 4 Hours 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients' Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. 1 Poisonous or Toxic Materials FC-7 1.008 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. pp iME Tp TOWN OF BARN_STABLE , HEALTH INSPECTOR'S Establishment Name: Date: Page: Z Of OFFICE HOURS BARNSTABLE. • PUBLIC 2 0 MAN ST STREET 3:30-4:4:30 P.M.DIVISION - : 0- 30A.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified Mph, y. MON.-FRI. A .e3v a m HYANNIS,MA 02601 508-862-a64a No Reference R-Red Item PLEASE PRINT CLEARLY. rED MAC FOOD ESTABLISHMENT INSPECTION REPORT Name DateW1124 T e o iyp.Q of I i r at me vK J CN Address Y sir{- Risk oartServic ion�AA to Level al Previous Inspection �1 Telephone Residential Kitchen Date: j/L/p Mobile Pre-operation `a Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP In: i" Other Inspector Out: / Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑ 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 -3-7 O ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling / r ,. ❑ 7.Conformance with Approved Procedures/HACCP Plans El19.Hot and Cold Holding �- i,i+ ij PROTECTION FROM CONTAMINATION ❑20.Time As a Public Health Control D ❑8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HSP M AL. ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ITV I ❑ 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 within 90 days as determined b the Board of Health. Overall Rating y y ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction:Based on an inspection today,the items ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils B=One critical violation and less than 4non-critical violations 9 (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. . 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 Requirements (590.009) within 10 days of receipt of this order. 30.Other DATE OF RE-INSPECTION: lnspector's I n r��- Print: 31.Dumpster screened from public view 1--;7 Permit Posted? Y _N Grease Trap Previous Pumping Date Grease Rendered Y N 3 �✓ #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 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* 8 Cross-contamination Law Cooled to 41°F/45°F Within 4 Hours* ( ) g5 14 Food or Color Additives 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs 2-103.11 Person-in-Charge Duties Cooked and RTE Foods.* 3-302.14 Protection from Unapproved Additives* 19 PHF Hot and Cold Holding Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F 590.004(F) EMPLOYEE HEALTH � 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identi m Information-Ori mal Containers* 2 590.003(C)' Responsibility of the Person-in-Charge to Other* g g 7-102.11 Common Name * 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*-Working Containers 3-501.16(A) Roasts Held At or Above 130°F* Applicants* 3-302.11(A) Food Protection* P g 20 Time as a Public Health Control - 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables ; 7-202.11- Restriction *-Presence and Use* 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* 7.202.12 Conditions of Use 3-304.11 Food Contact with Equipment and Utensils* 590.004(11) Variance Requirements Contamination from the Consumer 590.003(G) Reporting by Person in Charge* 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 Reservice of Food* 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated g Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 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* 4-501.1 I1 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* 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* I Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of E s-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System* * gg Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Effecfi e 11112001 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 4-703.11 Methods of Sanitization-Hot Water and 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS Stuffing Containing Fish,Meat,Poultry or 3-201.15. Molluscan Shellfish from NSSP Listed Chemical* g g �' 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- * Ratites-165°F 15 sec* in mobile food,temporary and residential Sources g• P arl' 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 11 Good Hygienic Practices practices should be debited under#29-Special 3-201.17 Game Animals* 17 Reheating for Hot Holding 2-401.11 Eating,Drinking or Using Tobacco* * Requirements. $ Receiving/Condition g, g g 3-403.11(A)&(D) PHFs 165°F 15 sec 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 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 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 5-20411 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 I FC-7 1.008 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. pp�NE Tok, TOWN OF BARNSTABLE HEALTH INSPECTOR's Establishment Name: Date: Page:-_of '. .y OFFICE HOURS r ° PUBLIC HEALTH DIVISION 8:00-9:30 A.M. 3 BARNSTABLE, = 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified p a3.e�0� HYANNIS,MA 02601 M-8 -FRI.62-4644 No Reference. R-.Red Item PLEASE PRINT CLEARLY 508-8 'ED1AP' FOOD ESTABLISHMENT INSPECTION REPORT Name Date l2, Type of !Xw4t Inspection Address ,� S+ Risk O Re-inspection i d - ,, -eLa ! Level Retail Previous Inspection w° 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 toe_S, ,e CL'I , VID In: Q Other Inspector Out: U 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) ❑ /oI Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ v l Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands F] G 01 / f�. I 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities -1 �/ 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) OA ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures (,�.�(l"f[✓�Q "�� ❑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 ►`-t-c4i ❑8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) f�D ❑9.Food Contact Surfaces Cleaning and Sanitizing ❑21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑22.Posting of Consumer Advisories `' l Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations t�L Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: Ef 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 o Voluntary Disposal Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 9 Emergency Closure ❑ ❑ 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 9 non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must violations observed,7 to anon-cri 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address non-critical violations. If 1 critical refrigeration. violation,4 to 8non-critical violations C. 29.Special Requirements (590.009) within 10 days of receipt of this order. = 30.Other DATE OF RE-INSPECTION: Inspector' . nature Pri t: 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N f" #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Sig 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* 8P3-302.11(A)(2) Cross-contamination Law Cooled to 41°F/45°F Within 4 Hours* ( ) g14 Food or Color Additives 590.003(B) Demonstration of Knowledge* 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 Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 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 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 3-304.11 Food Contact with Equipment and Utensils* 590.004(11) Variance Requirements 590.003(G) Reporting by Person in Charge* 7-203.11 Toxic Containers-Prohibitions* Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Rrated or of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated ( ) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact;Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004 A-B Compliance with Food Law* * 3-801.11(D) Raw or Partially Cooked Animal Food and _ ( ) P 4-501.111 - Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations * 3-201.12 . Food in a 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. 18 Proper Cooking Temperatures for PHFs - CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.I lA(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* 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* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces 4-702.11 Frequency Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* faces of Equipment* Shellfish* 4-703.11 Methods of Sanitization-Hot Water and 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 3-201.15 Molluscan Shellfish from NSSP Stuffing Listed _ _ Chemical* g Containing Fish,Meat,Poultry or 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- Ratites-165°F 15 sec* Sources* 10 Proper,Adequate Handwashing _ ing,mobile food,temporary and residential Game and Wild Mushrooms Approved By _ - 3-401'.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Regulatory Authority 2-301.11 Clean Condition-Hands and Arms* 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodbome illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special 2-401.11 Eating,Drinking or Using Tobacco* * Requirements. 5 - Receiving/Condition - g• g g 3-403.11(A)&(D) PHFs 165°F 15 sec 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES 3-202.15 Package Integrity* [5-203:.11 .12 Preventing Contamination When Tasting* 3-403.11(C) Commercially Processed RTE Food-140°F* (Blue Items 23.30) 12Prevention 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 Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 13Handwashing 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[0 41°F/45°F Tags/Records:Fish Products Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 * 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 1 Reduced-Oxygen Packaging Criteria* 8-103.12 1 Conformance with Approved Procedures* S:590Formback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. IMF TF TOWN OF BARNSTABLE HEALTH IrsPECTOR,s Establishment Name: Dater - Page: .. of OFFICE HOURS BARNSTABLE • PUBLIC 2 0 MAN SH EET 3:30-4:30 P.M. SION - : 0- :30A.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified a39. �0 HYANNIS,MA 02601 MON.-FRI. No Reference R-Red Item PLEASE PRINT CLEARLY 508-862-4644 TFOMp�a FOOD ESTABLISHMENT INSPECTION REPORT Name �r Date impe of Jype of Inspection O e figutine Address ( (� �� Risk od Servic Re-inspection Level 49 ai Previous Inspection Telephone Residential Kitchen Date: ^� i ;n`� _ �(„i ' Mobile Pre-operation e Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other Inspector r 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) ❑ PA_ ^� Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ (0 1� Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ i FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS C�Cn-�. V` ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals 6, I Lo FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating ❑6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑ 20.Time As a Public Health Control ❑8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑9.Food Contact Surfaces Cleaning and Sanitizing ❑21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY (] 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or Overall Rating _� within 90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction: Based on an inspection today,the items ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical, results in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food B=One critical violation and less than o 6 non-critical violations 9 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 26.Water, Plumbing 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 Physicalty (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must violations observed,7 to 8 non-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 violation, 6-8 non-critical violations=C. 29.Special Requirements (590.009) within 10 days of receipt of this order. _ 30.Other DATE OF RE-INSPECTION: Inspecto s ure Prin 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Sign Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen? Y N +X. 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 15 590.004(F) 7-102.11 Common Name-Working Containers Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 2 590.003(C) Responsibility of the Person-in-Charge to Other* * 3-501.16(A) Hot PHFs Maintained At or Above 140°F* Require Reporting by Food Employees and Contamination from the Environment 7-201.11 Separation Storage** 3-501.16(A) Roasts Held At or Above 130°F* - 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** 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 7-203.11 Toxic Containers-Prohibitions Variance Requirements 590.003(G) Reporting by Person in Charge , Contamination from the Consumer * 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Rrated or of Food* 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated 8 � ) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Wazewashing-Ho[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.I1A(1)(2) Eggs-155°F 15 sec Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System* 4-601.11(A) Clean T Itensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Eftw° utrzo°i 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 see* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min Eggs* 4-702.11 Frequency Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surf of Equipment* Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and StuffingContaining Fish,Meat,Poultry or 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* g 590.009(A)-(D) Violations of Section temporary and e ide in cater- Sources* Ratites-165°F 15 sec* ing,mobile food,temporary and residential 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodbome illness interventions and risk factors. * 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 foodbome 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 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: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. 9 A /INC TOWN OF BARNSTABLE. HEALTH INSPECTOR-s Establishment Name: f6e'l Date: Page: of OFFICE HOURS i BA ry�"E. PUBLIC 2 0 MAN STREET 3 4 0- :30 P.M. DIVISION fi0- :30A.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified 3: A 08-8 619. �0� HYANNIS,MA 02601 508-8 -FRI.62-4644 No Reference R-Red Item PLEASE PRINT CLEARLY FOO EST BLISHMENT INSP C ION REPORT Name ' at e o Type of Inspection Routine Address, Risk P Food,Service Re-inspection Level Previous Inspection Telephone Residential Kitchen Mobile e-operate Owner HACCP Y/N Temporary Sus N ss Caterer General Complaint - Person in Charge(PIC) Time Bed&Breakfast HACCP Other Inspector i Each violation checked requires an explanation on the narrativ 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) ❑ rN r 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 c ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling V V / ❑ 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 1 ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violation Critical(C)violations marked must be corrected immediately. (blue&red items) I t �(� 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 (FC72)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations B=One critical violation and less than 4 non-critical violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4)(590"005) cited in this report may result in suspension or revocation of the food if no critical violations observed, violations=B. 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If ,4 to 6 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 n -critical 'olations. If 1 critical refrigeration. ( )( ion,4 to 8 non-critical lation C 29.Special Requirements (590.009) within 10 days of receipt of this order. 30.Other DATE RE-INSPECTION: n to s "a rent: 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N y #Seats Observed Frozen Dessert Machines: Outside Dining Y N P 'sAignature Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N A�2j Dumpster Screen? Y N Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) [Demonstration gnment of Responsibility* 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 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 15 590.004(F) 590.003(C) Responsibility of the Person-in-Charge to 7-102.11 Common Name-Working Containers*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* 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* 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 * ( ) 9 590.003(G) Reporting by Person in Charge* 7-203.11 Toxic Containers-Prohibitions 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 Rated or 7-204.12 Chemicals for Washing of Foam* Produce,Criteria* HSP HIGHLY SUSCEPTIBLE POPULATIONS 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated g � ) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources g Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a 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. Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 183-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) Clean Utensils and Food Con Equipment tact 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 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Gaiue Pathogens* sg c"°e inrzooi 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* 4-703.11 Methods of Sanitization-Hot Water and 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS Stuffing Containing Fish,Meat,Poultry or 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* Sources* 10 Ratites-165°F 15 sec* Proper,Adequate Handwashing ing,mobile food,temporary and residential Game and Wild Mushrooms Approved By 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Regulatory Authority 2-301.11 Clean Condition-Hands and Arms* 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodborne illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 1 7 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.-202.18 -202.15 Package Integrity ( ) Y 12 Prevention of Contamination from Hands Critical and non-critical violations,which do not relate to the foodborne -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 8 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 13 Handwashing Facilities 3-501.14 A Cooling Shellstock Identification ( ) g Cooked nd Fr from*17 to 1 7/45 Item Good Retail Practices FC 590.000 -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 Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction* ocaon an acemen Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients' Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 1 Hand Drying Provision 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 itern in the federal 1999 Food Code or 105 CMR 590.000. °FKE ro TOWN OF BARNSTABLE HEALTH wLaw ffio�sPECTOR,s Establishment Name: Date: Page: . of-L o \ OFFICE HOURS ° PUBLIC HEALTH DIVISION 8:00-9:30 A.M. BARNSfABLE. 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified 039, `0� HYANNIS,MA 02601 -FRi.08-8 No Reference R-Red Item PLEASE PRINT CLEARLY �„fE0 MPS a 508-862-4644 F OD STABLISHMENT INSPE TI N REPORT Name Date oe of Type of Inspection _ rRet., s Routine Address Risk c Re-inspection Level Previous In c i _ Telephone l Kitchen Date: 111,/ I Mobile ° p I Owner HACCP Y/N Temporary Suspect Illness Caterer Genera om;Iaint , Oft Person in Charge(PIC Time Bed&Breakfast HACCP Other Inspector` Each violation checked requires an explanation'on the narrative p (s)and a citation of specific provision(s)violated. i 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 v v � ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives 1713.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 I 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) P Wu ` F] 9.Food Contact Surfaces Cleaning and Sanitizing ❑21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing. CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction:Based on an inspection today,the items ® Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations B=One critical violation and less than 4 non-critical violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If Seriously Critical Violation=F is scared automatically if: no hot 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than 9 non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of be in writing and submitted to the Board of Health at the above address violations observed,7 to 8.non-critical vio ations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials (FC-7)(590.008) 9 vOlatie ,4 to 8nori-Critical viol Ons= 29.Special Requirements (590.009) within 10 days of receipt of this order. 30.Other PATE OF RE-INSPECTION: In a is S' na ure Snt:, 31.Dumpster 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 PI s Sig ure Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen? Y N Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) [Demonstration ignment of Responsibility* 6 Cross-contamination 14 Food or Color Additives Law Cooled to 41'F/45'F Within 4 Hours* 590.003(B) of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 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 EMPLOYEE HEALTH, 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 590.004(F) 2 590.003(C) Responsibility of the Person-in-Charge to Other* * 3-501.16(A) Hot PHFs Maintained At or Above 140'F* 7-102.11 Common Name-Working Containers Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130'F* Applicants* 3-302.11(A) Food Protection* 7-201.11 Separation-Storage*g 20 Time as a Public Health Control 590.003(F) Responsibility of A Food Employee or An I 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 Requirements 3-304.11 Food Contact with Equipment and Utensils * ( ) 9 590.003(G) Reporting by Person in Charge* 7-203.11 Toxic Containers-Prohibitions Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Rrated or of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated ( ) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 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 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 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 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-1 ook 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* eg crave tiuzoot 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.Souroe 3-401.11(B)(1)(2) Pork and Beef Roast-130'F121 min* Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155'17 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 A Violations.of.Section 590.009 A D 3-201.15 �Molluscan Shellfish from NSSP Listed Chemical* 590.009( )-�) ( )-( )in cater- Ratites-165°F 15 sec* Sources* 10 Proper,Adequate Handwashing ing,mobile food,temporary and residential Game and Wild Mushrooms Approved By 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145'F* kitchen operations should be debited under Regulatory Authority 2-301.11 Clean Condition-Hands and Arms* 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165'F* 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 Requrrements. 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* 3403.11(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* 1 g Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 13 HandwashingFacilities 3-501.14 A CoolingCooked PHFs from 140'F to 70°F 3-202.12 Shellstock Identification* ( ) Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F I 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 ono d Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials I FC-7 1.008 HACCP Plans 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 Conformance with Approved Procedures* I' *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. l TOWN OF BARNSTABLE HEALTH INSPECTOR Establishment Name: ` j� Date: � ?Page:�of ,o�°j+ry W OFFICE HOURS PsnnNsrna�E PUB2 0 MA NLIC LSTRTH DEETSION : 0- :30 A.M. 3:3 4 0- :30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION D e verifi d MASS. MON.-FRI. NO Reference R-Red Item EASE PRINT CLEARL 'gp t67q.p�0 HYANNIS,MA 02601 508-8624644 � 'FDN1Py FO D ESTABLISHMENT INSPE TICIN REPORT Name Date Ape of f I s ec io O o s Routine Address isk odd Se nspection Level _etai Previou Ino Telephone Residential Kitchen Date: Mobile Pr e-o e i tj � / t Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP Other Inspector / N C - r Each violation checked requires an explanation on the narrative ages)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) ❑ 20 Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands i �- ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) wo ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures I ❑5.Receiving/Condition ❑ 17.Reheating /t ❑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(HS ) �' ❑9.Food Contact Surfaces Cleaning and Sanitizing ❑21.Food and Food Preparation for H P T ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY (� � t 4 91 i 11.Good Hygienic Practices 22.Posting of Consumer Advisories �' �J ❑ Y9 ❑ 9 /� m � U Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations 4 Critical(C)violations marked must be corrected immediately. (blue&red items) U. 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,th ite s El 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 (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 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 C= be in writing and submitted to the Board of Health at the above address violations observed,7 to 8 non-critical iolat violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials (FC-7)(590.008 9 viol ton, 0 8ndn-critical violati s t 29.Special Requirements (590.009) within 10 days of receipt of this order. 30.Other DATE OF RE-INSPECTION: Inspect o re gPn,t: 31.Dumpster screened from public viewPermit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y IN#Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Signatur Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y. N 1 Dumpster Screen? Y N VJ 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-]03.11 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) ]taw 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) `i.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 Requirements 3-304.11 ,Food Contact with Equipment and Utensils * ( ) 9 590.003(G) Reporting by Person in Charge* 7-203.11 Toxic Containers-Prohibitions Contamination from the Consumer 3 590.003(D) I Exclusions and Restrictions*. 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Rrated or of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated � ) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources g Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetical] Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* Y P 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 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* Eg 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* 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- Sources Chemical* * Proper,Adequate Handwashing Ratites-165°F IS sec* g 3-201.15 Molluscan Shellfish from NSSP Listed 10 in ' mobile food,temporaryand residential Game and Wild Mushrooms Approved By 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Regulatory Authority 2-301.11 Clean Condition-Hands and Arms* 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* NLII Cleaning Procedure* 165°F* foodbome illness interventions and risk factors. * When to Wash* 3 401.11 A 1 All Other PHFs-145°F 15 sec* practices Other 590.009 violations relating to good retail 590.004(C) Wild Mushrooms ( )( )(b) 3-201.17 Game Animals* 11Good Hygienic Practices 17 Reheating for Hot Holding Requirements.ld be debited under#29-Special 5 Receiving/Condition Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * Preventing Contamination When Tasting* 3-403.11 C * (Blue Items 23.30) 3-202.15 Package Integrity ( ) Commercially Processed RTE Food-140°F Critical and non-critical violations,which do not relate to the foodborne 12Prevention of Contamination from Hands 3-403.11 Remaining Unsliced Portions of Beef Roasts* 3-101.11 Food Safe and Unadulterated* �) g illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 0-8- Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 13 Handwashing Facilities3-501.14 A CoolingCooked PHFs from 140°F to 70°F 3-202.18 Shellstock Identification ( ) Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 * 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction Temperature Ingredients to 41°F/45`F 25. Equipment and Utensils FC-4 .005 3402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 roved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. 1 Poisonous or Toxic Materials FC-7 .008 TSpecialized lans -301.12 Hand Drying Provision 29. Special Requirements .009 3-502.11 Processing Methods* 30. Other 3-502.12 -Oxygen Packaging Criteria* 8-103.12 ance with Approved Procedures* ack6 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 HEALTH INSPECTOR'S Establishment Name: Date• Page: of TOWN OF BARNSTABL_E 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 MON.-FRI. No Reference R.-Red Item PLEASE PRINT CLEARLY A .ayq.e�ro 508-862-4644 rFD MP'� FOOD ESTABLISHMENT INSPECTION REPORT - . Nam Da t a of slpection _ e s outine Address Risk CodS ice ction Level Previous Inspection Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint � Person in Charge(PIC) Time Bed&Breakfast HACCP ` In: Other Inspector Out: 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 x fir` ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities ,Vn,A-y_/YJ EMPLOYEE HEALTH PROTECTION FROM CHEMICALS JA0J ❑2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives -- ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals y � FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures 00 r ❑ 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) -01 ❑ 9.Food Contact Surfaces Cleaning and Sanitizing Ll 21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY Lo ❑ ❑ (%I 11.Good Hygienic Practices 22.Posting of Consumer Advisories V )M/�-) 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 11 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 todVtheems 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 B=One critical violation and less than 4 non-critical violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than 9non-critical. If no critical water,sewage back-up,infestation of-rodents or insects,or lack of violations observed,7 to S non-critical violations. If 1 critical refrigeration. )(590.008 28.Poisonous or Toxic Materials (FC-7 be in writing and submitted to the Board of Health at the above address) violation,4 to 8 non-critical violations=-C. 29.Special Requirements (590.009) within 10 days of receipt of this order. 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: 31.Dumpste screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Ignature Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N 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 1q 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 1 g Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F 590.004(F) EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 2 590.003(C) Responsibility of the Person-in-Charge to Other* * 3-501.16(A) Hot PHFs Maintained At or Above 140°F 7-102.11 Common Name-Working Containers Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F* Applicants* 3-302.11(A) Food Protection* 7-201.11 Separation-Storage* 20 Time as a Public Health Control 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 7-202.11 Restriction-Presence and Use* 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.004 11 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 Rted or of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated ( ) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources g Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(3) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetically Sealed Container* 1 Sanitization Temperatures* Raw Seed Sprouts Not Served* 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 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 sec16 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 1.5 sec* Animal Foods That are Raw,Undercooked or Equipment 5-101.11 Drinking Water from an Approved System* * gg Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* sff"rivc uuzoot 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min* Eggs* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surf 4-702.11 Frequency Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* aces of Equipment* Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and StuffingContaining Fish,Meat,Poultry or er 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 Game and Wild Mushrooms Approved By 3-401.11 O(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* 17 Reheating for Hot Holding 11 Good Hygienic Practices practices should be debited under#29-Special Requirements. 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES 3-202.15 Package Integrity* 3-301.12 Preventing Contamination When Tasting* 3-403.11(C) Commercially Processed RTE Food-140°F* Blue Items 23-30) 12 Prevention of Contamination from Hands Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 3-202.18 Shellstock Identification* 13 Handwashing Facilities 3-501.14(A) Cooling Cooked PHFs from 140°F to 70°F 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Item Good Retail Practices FC 590.000 Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 3-402.11 Parasite Destruction* 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 * 5-205.11 Accessibility,Operation and Maintenance Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3 402.12 Records,Creation and Retention ty' 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 o roved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. 1 Poisonous or Toxic Materials FC-7 1.008 HACCP 3-502.11 1 Specialized Processing Methods*Plans -301.12 Hand Drying Provision 29. Special Requirements .009 30. Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 1 Conformance with Approved Procedures* •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. pFtNE Tpk, TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: Date: Page: of q 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 MAC �' HYANNIS,MA 02601 MON.-FRI. No Reference R-Red Item PLEASE PRINT CLEARLY A .63v Ago 508-862A644 rFO MPS FOOD,ESTABLISHMENT INSPECTIOWREPORT. gza • Name l Da Type of Tyne of Inspection O io s ii�eviooection 1�� 41 in Address Risk �0,,Voiocl Se Level 4 jj Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness - Q 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) iffil Action as determined by the Board of Health. Allergen Awareness 590.009(G), FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands s � I ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS e/V\ Vj - ❑ 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 rv� Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue 8�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 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 B=One critical violation and less than 4 non-critical violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If Seriously Critical Violation=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 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 violation,4 to 8npn-critical violations C. 29.Special Requirements (500.009) within 10 days of receipt of this order. = 30.Other DATA..,OF RE-INSPECTION: Inspector's Signature Print: 31.Dumpster screened from public view -NA A Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N V #Seats Observed Frozen Dessert Machines: Outside Dining y N PIC's Signature Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen? Y N (/V o nJ Ip j __-. -.r ... ....c - - . l.} _ ♦ 'tip' �_i,�-�'-__. ��r -.a`!: i 1 .- _.e-n . , T►..�_ - R �.-. _ - __� r...i •-_� _- _ ..._ -. r .i ___ __,_ .. _ -. � ___ Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 14 Food or Color Additives - Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs 2-103.11 Person-in_Charge Duties Cooked and RTE Foods.*' * 19 - PHF Hot and Cold Holding- S 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) 2 590.003(C) Responsibility of the Person-in-Charge to Other* 7-10211 Common Name-Workin Containers** 3-501.16(A) Hot PHFs Maintained At or Above 140°F* . Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F* * _ " Applicants 3-302.11(A) Food Protection* 7-201.11 Separation-Storage* 20 Time as a Public Health Control 590.003(F) Responsibility of A Food Employee or An 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* 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* 3-306.14(A)(B)Returned Food and Reservice of Food* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR - . 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS(HSP) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* - 4-501.111 Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetically Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* I _ _ _ _ 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.i 12 Mechanical Warewashing-Hot Water 1 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* * gg Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Eg crive ritrzool 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 Shellrish_and.Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min* Eggs* A-702.11' Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 4-703.11 Methods of Sanitization-Hot Water and 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS Stuffing Containing Fish,Meat,Poultry or 3-201.15 _, Molluscan Shellfish from NSSP Listed Chemical* g g � 590.009(A)-(D) Violations of Section 590.009(A)-(D)in'cater- Ratites-165°F 15 sec* Sources* 10 Proper,Adequate Handwashing ing,mobile food,temporary and residential Game and-Wild-Mushrooms Approved By 3-401.l l(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 Shellstock Identification Present* 2-30.1.12 - Cleaning Procedure* 165°F* foodbome illness interventions and risk factors. * 2-301.14 Whe to as * Other 590.009 violations relating to good retail 590.004(C) , Wild Mushrooms _ _ _ � Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special Requirements. 5 Receiving/Condition - - 2-401 AI 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 8 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 3-202.18 Shellstock Identification* 13 Handwashing Facilities 3-501.14(A) Cooling Cooked PHFs from 140°F to 70°F 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70*F to 41°F/45°F Item Good Retail Practices FC 590.000 Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction*eati 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 ono rocedures/ 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 .008 HACCP Plans Hand D m Provision n' g 29. Special Requirements .009 3-502.11 Specialized Processing Methods* 330. 1 Other .,��,� 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S: o *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 TOWN OF BARNSTABLE HEALTH INSPECTOR,s Establishment Name: Date: ` p Page: of ` o OFFICE HOURS BARNSTABLE. PUBLIC 2 0 MAN STREEETSION 8: 0- :30 A.M. 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified P ,63v:n�°� HYANNIS,MA 02601 08-8 -FRI. No Reference R-Red Item PLEASE PRINT CLEARLY rFo MPS 508-862-4644 FOOD ESTABLISHMENT INSPECTION EPORT Nam Dat e o T sec io on s1--fo-utinej 10 Address Risk - pecion 40 Level Retail Previous Inspection Telephone l � Residential Kitchen Date: Er 775-ql 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) ❑ 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 V, ✓� 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 PR ECTION FROM CONTAMINATION ❑ 20.Time As a Public Health Control Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) \ fen,, �- ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HSP �) ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY Q ❑ 11.Good Hygienic Practices ❑22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violatio s " ' / c Critical(C)violations marked must be corrected immediately. (blue&red items)'- �I Corrective Action Required: Y 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/Exclusio ❑ 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 6 non-critical violations von-critical violations 26.Water,Plumbing and waste' (FC75)(590.006) establishment permit and cessation of food establishment operations. If if no critical violations observed,4 too =B. Seriously Critical Violation=F is scored automatically if: no hot 2 .Physical Facility (FC-6)(590.007) aggrieved a this order,you have a right to a hearing. Your request must C=2 critical violations and less than 9 non-critical. If no critical ' water,sewage back-up,infestation of rodents or insects,or lack of ( )( ) be in writing and submitted to the Board of Health at the above address violations observed,7 to 8 non-critical violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials FC-7 590.008 9 violation,4 to 8non-critical violations=C. 29.Special Requirements (590.009) within 10 days of receipt of this order. 30.Other PATE OF RE-INSPECTION: Inspector's Signature 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 .-n_.,+ -. '-<..._.r-.-...,� ,-r_o.y,._. ..,.�,.�.•-s ti:r._,,•,t'1,•,i'--...: �-�.w.. +,r. ��...,,,11. .....;�._:.� .. -..-.. . -mil ti- +- a..�`}'.:;-- .°.+.a - c:--- '> - ,..-T:v ..rr '-e __ 'Lr•• _ � .. _ � �:--.r.•-.-..«.. - - � _ ..-ti t.. - -- 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- Contamination 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 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 2 590.003(C) Responsibility of the Person-in-Charge to Other* * 3-501.16(A) Hot PHFs Maintained At or Above 140°F* Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F* * 7-201.11 Separation-Storage* Applicants 3-302.11(A) Food Protection* 20 Time as a Public Health Control 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 7-202.11 Restriction-P 3-501.19 Time as a Public Health Control* - * Presence and Use* Applicant To Report To The Person In Charge* 7.202.12 Conditions of Use 3-304.11 Food Contact with Equipment and Utensils* 590.004(11) Variance Requirements 590.003(G) Reporting by Person in Charge* - 7-203.11 Toxic Containers-Prohibitions* Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Resumed Food and Reated or of Food* 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions g ( ) Disposition of Adulterated or Contaminated J Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and t 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 17.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetical] Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* { y P 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) I 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 5-101.1-1 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* Eg c& 11112001 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source _- 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min* Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 4-703.11 Methods of Sanitization-Hot Water and 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS . 3-201.15 Molluscan Shellfish from NS$P_Listed .Chemical* Stuffing Containing Fish,Meat,Poultry or 590.009(A)-(D) Violations of Section 590.009(A)=-(D)in cater- Sources* Ratites-165°F 15 sec* ing,mobile food,temporary and residential I 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 1 b All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail ( )( )( ) 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special 2 401.11 - Eating,Drinking or Us in 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* O g illness interventions and risk factors listed above,can be found in the 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs 6 Tags/Records:Shellstock r P 9 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[0 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 520411 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 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 .008 HACCP Plans n 29. Special Requirements .009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* a_ 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. oFVE r TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: Date: Pager of PUBLIC HEALTH DIVISION OFFICE HOURS 8:00-9:30A.M. i eAnNsrAe�e. - 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. No Reference R-Red Item PLEASE PRINT CLEARLY A t639.6. HYANNIS, MA 02601 508-862-4644 'FO1AP' FOOD ESTABLISHMENT INSPECTION REPORT t0 Name Date �e of sec io I � p Routine Address Risk ood ection C Level a Previous Inspection �t V1W JI/ Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness 4' L Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP / - In: Other Inspector Out: I A L 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 C/ ( ) 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) {,t) U C FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS 4V c ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives -� ❑3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating a ❑ 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, 41 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 as Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. ® ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction:Based on an inspection today,the items ❑ Embargo Emergency Closure ❑ Voluntary Disposal ❑ Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or.more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations B=One critical violation and less than 4 non-critical violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If Seriously Critical Violation t F is scored automatically 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 anon-critical violations. If 1 critical refrigeration. violation,4 to anon-critical violations C. 29.Special Requirements (590.009) within 10 days of receipt of this order. = 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: 31.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 Sig ure Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N ,( ' t-A.+ Dumpster Screen? Y N �'l f a ,.• :- ,-.ry_ ...- ,�� _ e"x-y�_ _ �^,�..�:_T.�.'Y--Y' -'•..,.�-r. _:-_ ._-.._ �_..-K- :)'+e......._ - _-.. --<-.+.� - -._. ----- _ _. °,.}4^.t•. a�.<< ..7 e.__. �,. - _-:_... ,s- .--. --.:. 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 of 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* I 2. 590.003(C) Responsibility of the Person-in-Charge to Other* 590.004(F) * - t 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*- 7-201.11 Separation-Storage* 20 Time as a Public Health Control PP - � 3-302.1.1(A) Food 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* 590.003(G) Reporting by Person in Charge* 7-203.11 Toxic Containers-Prohibitions 3-304.11 Food Contact with Equipment and Utensils* * 590.004(11) Variance Requirements 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 3-801.11(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 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* 4-561.112 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 Dunking Water* - Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Pasted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145° Not Otherwise Processed to Eliminate F 15 sec* Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System* _ _ * gg Equipment 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* E�cri-uuzoor 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 I 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 Sanitization-Hot Water and 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS StuffingContaining Fish,Meat,Poultry or 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* g 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- Ratites-165'F 15 sec* Sources* 10 Proper,Adequate Handwashing ing,mobile food,temporary and residential Game and Wild Mushrooms Approved By - 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Regulatory Authority 2-301.11 Clean Condition-Hands and Arms* 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165'F* foodbome illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special Requirements. 5 Receiving/Condition 2-401.11 Eating,Drinking or UsingTobacco* 3-403.11(A)&(D) P HFs 165°F IS 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* Ili 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 * 3-501.14 Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction* " 5-204.11 Location and Placement (B) g 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* 590.004 J) Labeling of Ingredients 27.• Supplied with Soap and hand Drying Devices 2 Water,Plumbing and Waste FC-5 .00 ( . Physical Facility FC-6 .007 7 Conformance with Approved Proce uresT- 4-10LIL-Iandwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision .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.- S oFT^E r TOWN OF BARNSTABLE_ HEALTH INSPECTORS Establishment Name: Date:� � Page: � of \ OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30 A.M. BARNSTABLE. • 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/.PLAN OF CORRECTION Date Verified �A t639.n�0 HYANNIS,MA 02601 M-8 -4r No Reference R-Red Item PLEASE PRINT CLEARLY - tF0 MAC 508-862-4 344 FOOD ESTABLISHMENT INSP CTION REPORT „r Nam . Dat J e o o s e 'on T Id( O e ' n s Routin�tqe Address (, Risk od Service h Level Previous Inspection Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness s 41 Caterer General Complaint - Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other C Inspector Out: ® JA 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 Or ❑ 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 lL ❑ 5.Receiving/Condition ❑ 17.Reheating t (� ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑ 20.Time As a Public Health Control ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) L �r ❑ 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 t - Critical(C)violations marked must be corrected immediately. (blue&red items) I ' Non-critical N violations must be corrected immediate) or Corrective Action Required: ❑ No El Yes within 90 days determined b the Board of Health. y Overall Rating y y ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction:Based on an inspection today,the items ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4 590.005 B=One critical violation and less than 4non-critical violations 9 )( ) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If 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: 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 (�Wl Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003 A Assignment of Responsibility* 8 Cross-contamination Law Cooled to 41°F/45°F Within 4 Hours* ( ) g14 Food or Color Additives 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs Cooked and RTE Foods.* Additives* - 19 - - PHF Hot-and Cold Holding 2-]03.11 Person-in-Charge Duties - 3-302.14 Protection from Unapproved Contamination from Raw Ingredients 3-501.16(B) Cold PHFs Maintained At dr 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* Other* g g 3-501.16(A) Hot PHFs Maintained At or Above 140°F* 2 590.003(C) Responsibility of the Person-in-Charge to -, 7-102.11 Common Name-Working Containers* * Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F * 7-201.11 Separation-Storage* Applicants 3-302.11(A)° Food Protection* -Presence and Use* 20 Time as a Public Health Control 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits Restriction i[s and Vegetables 3-501.19 Time as a Public Health Control*- Applicant To Report To The Person In An * 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)Resumed Food add.Reated or of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated ( ) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual 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 1 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 Concentration and Hardness* 22 3-603.11 Consumer Advisory Posted for Consumption of 3-202.16 Ice Made From Potable Drinking Water* _ 3-401.11A(1)(2) Eggs-155°F 15 sec Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System* 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-40111(A)(2) Comminuted Fish.Meats&Game Pathogens* Effe°t„-e/11/2001 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�01.11(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 Sion 590.009 A D cater- 3-201.15 Molluscan Shellfish from NSSP Listed . Chemical* ( )-( ) ons of ( )-( ) in -165°F 15 sec* in mobile food,temporaryand residential Sources* 1 p Proper,Adequate Handwashing g' Game and Wild Mushrooms Approved By 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Regulatory Authority 2-301.11 Clean Condition-Hands and Arms* 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodbome illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices -17 Reheating for Hot Holding practices should be debited under 929-Special Requirements. 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15.sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES 3-202.15 Package Integrity* 3-301.12 Preventing Contamination When Tasting* 3-403.11(C) Commercially Processed RTE Food-140°F* Blue Items 23-30) 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 8 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 13 Handwashing Facilities 3-501.14 A CoolingCooked PHFs from 140°F to 70°F 3-202.18 Shellstock Identification ( ) Item REq etail 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. ment and Personnel FC-2 .003 * 5-204.11 Location and Placement* 3-501..14(B) Cooling PHFs Made from Ambient 24. d Food Protection FC-3 .004 3-402.11 Parasite Destruction Temperature Ingredients to 41°F/45°F 25. ent and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. lumbing and Waste FC-5 .006 590.004(J) labeling of Ingredients' Supplied with Soap and hand Drying Devices 27. Facility FC-6 .007 7 Con orman ures/ 6-301.11 Handwashing Cleanser,Availability28. us or Toxic Materials HACCP Plans and D ing Provision 29. 1 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:590Form ac `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. -- EVE Tp� TOWN OF BARNSTABLE HEALTH INSPECTORS Establishment Name: Date:F Page: of ti OFFICE HOURS °* PUBLIC HEALTH DIVISION 8:00-9:30 A.M. % BARN5TABLE. ` 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified A 6;9,s�°� - HYANNIS,MA 02601 - 50a 862-4644 - No Reference R-Red Item PLEASE PRINT CLEARLY 'fOh1 FOOD ESTABLISHMENT INSP CTION REPORT Nam Date eWpe of f Insnection , Routin f G r en 11 Address Risk ervice - "ration Level Reta 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 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 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 6 regardless of the number of critical,results in an F: =One critical violation and less than 4raon-critical violations 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If Seriously Critical Violation=F is scored automatically if: no hot 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have aright 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 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 within 10 days of receipt of this order. violation,4 to 8raon-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 Sign r Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N � Dumpster Screen? Y N - ... -�,:tip _ _ ,.- �.;.z s... �:. �,,...4:�;.c�>� '�'1 z, .. • ...`-_ _ F ^- .. .. �� ti •.s - . ..,,.. -_.,. -�- :�.az,;•t..-,..;-.:,F;. .i��.�.� �- - -• ...«-- --s, Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs 2-103.11 Person-in-Charge Duties Cooked and RTE Foods.* 79 - - PHF Hot and Cold Holding 3-302.14 Protection from Unapproved Additives* Contamination from Raw Ingredients 15 Poisonous or Toxic Sub"stances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 590.004(F) * 2 590.003(C)- Responsibility of the Person-in-Charge to Other* * 3-501.16(A) Hot PHFs Maintained At or Above 140°F* Require Reporting by Food Employees and Contamination from the Environment 7-102.11 Common Name-Working Containers 3-501.16(A) Roasts Held At or Above 130°F* * 1 Applicants 3-302.11(A) Food Protection* 7-201.11 Separation-Storage* 20 Time as a Public Health Control 7-202.11 Restriction-Presence and Use* 590.003(F) Responsibility of A Food Employee or An 3-501.19 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 3-304.11 Food Contact with Equipment and Utensils* 7-203.11 Toxic Containers-Prohibitions* 590.004(11) Variance Requirements 590.003(G) Reporting by Person in Charge* Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR ` 3-306.14(A)(B)Returned Food and Reated or of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated � ) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED.SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetically Sealed Container* Sanitization Temperahu Tracking Powders,Pest Control and es* Raw Seed Sprouts Not Served* 7-206.13 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. 1 g Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec dness* 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11 A Clean Utensils and Food Contact Surfaces of- I * Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System* ( ). _ Eggs-Immediate Service 145°F 15 sec � Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Eff"i-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 3-0Ol.l1(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 4-703.11 Methods of Sanitization-Hot Water and 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* Stuffing Containing Fish,Meat,Poultry or 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- Ratites-165°F 15 sec* Sources* 1 p Proper,Adequate Handwashing ing,mobile food,temporary and residential Game and Wild Mushrooms Approved By _ 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Regulatory Authority 2-301.11 Clean Condition-Hands and Arms* 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodbome illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special 2-401.11 Eating,Drinking or Using Tobacco* * Requirements. 5 Receiving/Condition g, g l= 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* 1 g Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 3-202.18 Shellstock Identification* 13 Handwashing Facilities 3-501.14(A) Cooling Cooked PHFs from 140°F to 70°F * Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours*, 23. Management and Personnel FC-2 .003 * 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours 26. Water,Plumbing and Waste FC-5 .006 590.004 Labeling of Ingredients* Supplied with Soap and hand Drying Devices (n g g 27. Physical Facility FC-6 .007 7 roved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision D' g 29. Special Requirements .009 3-502.11 ;Specialized Processing Methods* 30. Other 3-502.12 Reduced-Oxygen Packaging Criteria* ; 8-103.12 1 Conformance with Approved Procedures* S:590Formback6-2doc *Denotes critical item in the federal 1999 food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. - 1 � c FTNET TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: Date: Page: . of HEALTH.� � OFFICE HOURS ARNEoi PUBLIC 2 0 MAIN ST RETSION 8:00-9:30A.M. 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified e3- `0$ HYANNIS,MA 02601 M-8 -FRI.62-4644 No Reference R-Red Item PLEASE PRINT CLEARLY �FA MPT n 508-8 FOOD ESTABLISHMENT INSPECTION REPORT Name , Dat a of T s e io V s 'Routing,,-! Address Risk ection Level Previous Inspection U 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 �rV�l:� 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) ❑ C 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 Oct I 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 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 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- -crib violationscal 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 =B. Seriously Critical Violation=F is scored automatically if: no hot 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than 9non-critical. If no critical ' water,sewage back-up,infestation of rodents or insects,or lack of ( )( ) be in writing and submitted to the Board of Health at the above address violations observed,7 to 8 non-critical violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials FC-7 590.008 9 violation,4 to 8 non-critical violations=C. 29.Special Requirements (590.009) within 10 days of receipt of this order. _ 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: 31.Dumpster screened from public view 1 i�/) Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N V l�l #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Signa re Pr t: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen? Y N Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) _ FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 14 Food or Color Additives , Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12' Additives* 3-501.15 Cooling Methods for PHFs 2-103.11 Person-in-Charge Duties i' Cooked and RTE Foods.* _ PH Hot and Cold Holdin � 3-302.14 Protection from Unapproved Additives* 19 __ g Contamination from Raw Ingredients 15 Poisonous o`r Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F 590.004(F) - EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 2 590.003(C) Responsibility of the Person-in-Charge to Other* * 3-501.16(A) Hot PHFs Maintained At or Above 140°F 7-102.11 Common Name-Working Containers * Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F * 7-201.11 Separation-Storage* Applicants 3-302:11(A) Food Protection* 20 7 Time as a Public Health Control 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 7-202.11 Restriction-Presence and Use* 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* 7.202.12 Conditions of Use* 3-304.11 Food Contact with Equipment and Utensils* 590.004(11) Variance Requirements -Contamination from the Consumer - 590.003(G). Reporting by-Person in Charge* 7-203.11 Toxic Containers-Prohibitions* 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-30.6.L4(A)(B)Returned Food and Rrated or of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions � Disposition of Adulterated or Contaminated � ) - Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources - g Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B)- Compliance with Food Law* _ _ .. _ 4 501.11-1 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 Hermetically Sealed Container* Sanitization Temperatures* 7-206.13 Tracking Powders,Pest Control and Raw Seed Sprouts Not Served* 3--201 T3 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* 3-401.11 A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) C1ean,Utensils and Food Contact Surfaces of. Eggs-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or 5-101.11 _ Drinking Watecfrom.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* E,//crave 1112001 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min* Eggs* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surf 4-702.11 Frequency Sanitization of Utensils and Food 3_401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* faces 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 � 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- Ratites-165°F 15 sec* Sources* t0' Proper,Adequate Handwashing ing,mobile food,temporary and residential Game and Wild Mushrooms Approved By 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Regulatory Authority 2-301.11 Clean Condition-Hands and Arms* 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodbome illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under 929-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 Tastin * * (Blue Items 23-30) 3-202.15 Package Integrity ,, g g 3-403.11(C) Commercially Processed RTE Food;�.140°F Critical and non-critical violations,which do.not relate to the foodbome * 12 Prevention of Contamination from Hands 3-403.11 3-101.11 Food Safe and Unadulterated (E) Remaining Unsliced Portions of BeP£Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock I 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 3-202.18 Shellstock Identification* 13 Handwashing Facilities 3-501.14(A) Cooling Cooked PHFs from 140°F to 70°F 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Item Good Retail Practices FC 590.000 TagsiRecords: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* ure Temperat 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 with A proved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 .008 , HACCP Plans 6-301.12 Hand Drying Provision 29. 1 Special Requirements 1.009 ! 3-502.11 Specialized Processing Methods* 30. 1 Other 3-502.12 Reduced-Oxygen Packaging Critgria* 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. } . o p QToday's Lunch 1 o Q Az The Front Page "Breakfast" The Daily Paper Headlines French Toast Classic Eggs Benedict...........................................$6.50 Thick Sliced Baguette..........................................$4.75 Lobster Benedict.................................................$8.50 Cinnamon Raisin Syrup........................................$5.25 Egg and Cheese Burrito.................. $5.25 Sweet Blueberry Compote................... $5.75 •with bacon or ham,add.................................$1.75 , •with pinto beans and salsa,add......................$1.25 Waffles Corned Beef Hash Plain.................................................................$5.50 with 2 eggs,toast and home fries.........................$6.75 Fresh Berries....................................................$6.50 Steak and Eggs House Made Blueberry Syrup........................$6.75 with toast and home fries....................................$8.50 Cinnamon,Sugar&Candied Pecans.............$6.75 The"Double Trouble" Bananas Foster and Cream............................$7.00 2 eggs,2 pancakes,2 bacon strips,2 sauages......$7.25 --- Pancakes Eggs "Any style" Three Buttermilk Pancakes...........................$4.75 Served with toast and home fries Blueberry.................................................$5.75 1 egg..................................................................$3.75 Chocolate Chip and Sweet Cream..................$6.00 2 eggs..................................................................$4.00 Caramelized Apple and Walnut.....................$6.25 3 eggs..................................................................$4.25 •with bacon,ham,or sausage,add........$1.75 Beverages Bottomless Coffee........................................$1.75 OmeletsTea......................................................:......$1.So Served with toast and home fries Hot Chocolate..............................................$1:25 1 Build your own cheese omelet............................$5.75 Juice small...$1.50 large...$2.00 •additional items(each)....................................$0.35 (Orange,Apple,Cranberry,Grapefruit or Tomato) •with bacon,ham,or sausage,add...................$0.75 Milk............................................................$1.50 Chocolate Milk.............................................$1.75 See The Daily Paper's "Omelet Blackboard" for today's featured Oversized English MulEin...................................$1.25 omelets Toasted Bagel......................................................$1.50 •with cream cheese,add................................. $0.50 BREAKFAST SANDWICHES Grilled Fresh Muffin...........................................$1.75 Egg and Cheese Bagel..........................................$4.00 Toast(white,wheat,light rye,multi-grain)........$1.00 Egg and Cheese English Muffin...........................$4.00 Corned Beef Hash...............................................$2.50 • with bacon, ham, sausage, add...................$1.75 Bacon,Sausage,or Ham......................................$1.75 HomeFries...........................................................$1.50 Kid's News Fresh Fruit............................................................$4.50 Children under 10 years eat for$4.00 Half Grapefruit....................................................$2.00 choice of Yogurt 1 pancake with bacon and juice Plain.......................................................................$4.00 1 egg,home fries,bacon and juice Strawberry.............................................................$4.00 yogurt with granola,fruit and juice •with granola and honey,add...........................$1.00 "Thank you for visiting The Daily Paper.We use only the freshest products possible,most of which come to us ' from local people and purveyors. If there is something you would like to see or try,please ask.Also,please inform your server of any food allergies.We truly appreciate your business:" -Consuming raw and undercooked meats,seafood,eggs or shellfisk may increase your risk of food-borne illness. - 644 West Main Street • Hyannis,MA 02601 (Tel)508 790-8800 (Fax)508 790-8808 a M ddmlkk The Back Pa e qqqq"L�„1; ��,,flD � � \firv�- S_ Mid Day Headlines . Sandwiches Fried Fish Sandwich.....................................$7.50 Served with pickle spear,and choice of fries, on buttered bulkic,with melted cheese,tomato slaw, or rotini pasta salad and tartar spread Classic Reuben............................'................$7.50 Chatham Lobster Roll................................$13.95 corned beef,swiss,sauerkraut and russian "The Real Deal"on a grilled bun dressing on grilled rye Veggie and"Jack"Quesadilla.......................$6.25 Grilled Pastrami.......................................!..$7.25 with avocado,salsa,shredded iceberg and on toasted rye with swiss cheese,slaw,and hot sour cream mustard Penne Pasta Bolognese................................$9.25 Turkey Club.................................................$6.75 oven baked,with melted cheese and more cheese crisp bacon,lettuce,tomato and mayo on toasted bread Fried Scallop Roll.....................................$10.75 with tartar,slaw,and fries Black and Blue Steak...................................$8.25 blackened seared steak,caramelized onions,melted Soup and Half Sandwich...............................$6.50 blue cheese,and sour cream on a split baguette any half sandwich with a cup of any"soup of the day" English Stack„BLT...................................$6.50 crisp bacon,iceberg lettuce,tomato and tnayo on Sweet Potato&Toasted Cinnamon Raviolis...$7.50 toasted english muffin with parmesan"alfredo"and wilted spinach Curry Chicken Salad....................................$6.75 on toasted wheat,with raisins,walnuts,and leaf Soup lettuce Clam Chowder cup...$3.50 bowl...$4.50 Warm Ham and Brie.................:..................$6.50 Hearty Kale cup...$3.25 bowl...$4.00• topped with sliced green apple,shaved red onion and Susan's mustard Vegetarian Chili cup...$3.25 bowl...$4.00 Greek Chicken Wrap...................................$6.75 "Soups"of the Day cup...$3.00 bowl...$3.50 j with roasted red peppers,crumbled feta,romainc I lettuce,green olive paste and tomato wrap SaladsTomato and Avocado..................................$6.50 with fresh mozzarella,sliced red onion,olives, Classic Caesar.............................................$6.50 and sun-dried tomato pesto on choice of bread •with chicken................................................$8.25 •with steak....................................................$9.50 Melted Munster and Tuna Salad...................$6.75 •all rolled up,add.........................................$0.50 on grilled bagel with tomato,onion and caper mayo Arugula,Pear and Pita.................................$7.25 Grilled Meatloaf Baguette......:.....................$7.00 with crumpled blue cheese,pecans,and sweet The Daily Paper meatloaf,topped with fried balsamic dressing onions,cheese and tomato mayo,served on grilled baguette Sesame Chicken..........................................$8:00 leaf lettuce,cucumber,scallion,bell pepper and Burgers peanuts with honey-soy dressing Served with pickle spear,and choice of fries, Simple Greek.............::...............................$7.25 slaw,l or rotini pasta salad artichoke hearts,olives,sun-dried tomatos,feta Black Angus Burger.....................................$7.75 and pepperoncini with leaf lettuce,tomato, and shaved red onion Spinach and Bacon...'................ .............$7.75 on bulkic roll hard-boiled egg,red nion,porllo Portobello Burger........................................$8.25 mushrooms,cheddar and dijon dressing 8-oz burger,topped with roasted portobellos, Classic Chef.................................................$7.25 balsamic mayo,melted cheese on an english muffin leaf lettuce with turkey,ham,chopped veggies, Bacon and Blue Burger.............:..................$8.50 shredded cheese and crumbled bacon,choice of 8-oz burger,crisp bacon,caramelized onions,and dressing(Caesar,Greek,Balsamic,Honey-Soy,Dijon) melted blue cheese on bulkic roll Beverages "The Daily Paper"Burger............................$8.50 The Daily Paper proudly serves with roasted mushrooms,melted cheese,horse- Coca Cola Products radish spread and topped with fried onion rings on an english muffin Soda....................................................................$1.75 Iced Tea/Lemonade..........................................$1.75 Juice small...$1.50 large...$2.00 Kid's News (Orange,Apple,Cranberry,Grapefruit,Tomato) Children under 10 years eat for$4.50 Served with french fries Ask about Beer and Wind! Chicken Fingers,Grilled Cheese, Hot Dog or Peanut Butter&Jelly -Consuming raw and undercooked meats,seafood,eggs or shellfish may increase our risk of food-borne illness. 644 West Main Street • Hyannis,MA 02601 (Tel)508 790-8800 (Fax)508 790-8808 F cH 4wn of Cul,4am 3; o p; J U E 11 Deparfinenf of . 1712 Xe r• M +� ..�.....•••- � alfA'an0(&201ronmen AS 5 _ .}feafze '&)afer Quaff G'a orator Conseruafion (508)945-5165 (508)945-5188 (508)945-5164 TOWN ANNEX 261 GEORGE RYDER ROAD CHATHAM,MA 02633 FAX(508)945-5163 October 11, 2006 Donna Miorandi Health Division 200 Main Street Hyannis, MA 02601 Hi Donna: Aaron has asked me to write you a letter of introduction in anticipation of leasing the Copper Kettle on West Main Street. Aaron is the Manager of the Roobar in Chatham. He was instrumental in planning, design and implementation of the restaurant which was formerly, Friendly's. Restaurant. During the past four years there have been no complaints associated with this restaurant. Aaron has received good marks on the food inspection reports and is a pleasure to work with. I will miss him. Respe lly, oberta Go , R. lealth Inspector Cc: File r J ' Re: DAILY PAPER,THE AT LOCATION: 644 WEST MAIN STREET, HYANNIS. EXCERPT FROM THE BOARD OF HEALTH MEETING MINUTES - DECEMBER 18 2007: VII. Food Establishment Variance Requests: Aaron Webb, owner of The Daily Paper, requesting a variance to toilet facilities, Code 322, 644 West Main Street, Hyannis Mr. Webb was not present. Mr. McKean updated that in 1986, with a previous owner, a statement was issued saying they could have 88 seats and that they must meet code. The previous owner should have installed two more bathrooms. They still only have 2 bathrooms and since then, the seating has been increased. A letter will be sent to Mr. Webb stating the issue will be continued to the January 8, 2008 meeting and the request for a variance will be acted upon at that time. EXCERPT FROM THE BOARD OF HEALTH MEETING MINUTES—JANUARY 8, 2008: Vill. Food Establishment Variance Requests: Aaron Webb, owner of The Daily Paper, requesting a variance to toilet facilities, Code 322, 644 West Main Street, Hyannis. Aaron Webb presented his data. They had done a major renovation at the time they opened in Dec 2006 after their renovations. They were never aware that two additional bathrooms were required. He stated they were very diligent in meeting with the Health Division at the time of the purchase and they were never informed that the bathrooms were not up to code. They had the Health Inspector walk through the site with them to make sure all their renovations met the requirements of the Board. They do not own the building. They do not have the capacity to put the funds in to add toilet facilities. Mr. McKean mentioned there is a note in the file dated 6/01/82 stating to the Selectmen that the Health Division requires a total of four bathrooms. Once there is more than 50 seats, four bathrooms, allowing two for patrons and two for employees, are required. There have not been any complaints issued on this from patrons. Mr. and Mrs. Webb noted that there has never been a line for the restrooms. They are in their second year of a five-year lease. Upon a motion duly made by Dr. Canniff, seconded by Mr. Sawayanagi, the Board voted to issue a variance from the toilet facilities requirement until one of the following three have occurred: 1) upon a renewal of the lease, 2) upon a change of lessee, or 3) upon major renovations. The applicant will submit,documentation to Mr. McKean showing the current lease dates (expiring approximately 2010). (Unanimously voted in favor.) Q:\MINUTES\EXCERPT-MULTIPLE Hearings\DAILY PAPER,THE-644 West Main Hy\DAILY PAPER,THE-644 WEST MAIN ST HY Multiple.dou EXCERPT FROM THE BOARD OF HEALTH MEETING MINUTES—APRIL 12, 2011: I. Hearing — Food Variance: Aaron Webb, The Daily Paper, 644 West Main St, Hyannis — lease notification regarding insufficient number of toilet facilities. Aaron Webb was present. He informed the Board that the owner at the time of the Board hearing in January 2008, he was looking at buying the property once his lease came up for renewal and that is why he had considered covering the cost of the additional bathroom. Someone else ended up purchasing the property and he feels it is an unfair burden to request of a renter. The Board will have Mr. Webb bring additional suggestions to the June meeting, stating the possibility of a toilet facility upstairs. The Board would like information gathered for the next meeting on other locations that the Board approved unisex toilet facilities and to compare the number of seating at the establishments. Upon a motion duly made by Mr. Sawayanagi, seconded by Dr. Canniff, the Board voted to Continue until June 14, 2011 meeting. (Unanimously, voted in favor.) EXCERPT FROM THE BOARD OF HEALTH MEETING MINUTES —JUNE 14, 2011: A. Aaron Webb, owner—The Daily Paper, 644 West Main Street, Hyannis, toilet facility variance to utilize three toilet facilities, in lieu of the required four. Upon a motion duly made by Dr. Canniff, seconded by Junichi Sawayanagi, the Board voted to approve the toilet facility variance to permit three, instead of the four toilets. (Unanimously, voted in favor.) Q:\MINUTES\EXCERPT-MULTIPLE Hearings\DAILY PAPER,THE-644 WEST MAIN ST HY Multi ple.docx p 1NE 1°� Town of Barnstable * MMWABLE. MASS. � 1639. Board of Health j �0 ArFp ,�s P.O.Box 534,Hyannis MA 02601 Office: 508-790-6265 Wayne Miller,M.D. FAX: 508-790-6304 Paul Canniff,D.M.D. Junichi Sawayanagi November 8,2013 Mr. Aaron Webb 644 West Main Street Hyannis, MA 02601 RE: Daily Paper, 644 West.Main Street, Hyannis Dear Mr. Webb, During the public meeting of the Board of Health held on June 14, 2011, you were granted a variance from Section 322-4 of the Town of Barnstable Code. This variance will allow you to continue to provide three restroom facilities in lieu of the requirement to provide four separate restroom facilities for male and female patrons and employees with the following conditions: (1) You shall maintain three separate conveniently located restroom facilities onsite; two separate restrooms for patrons and one for employees. (2) No more than 125 seats are authorized indoors. Seating is not authorized outdoors. (3) This conditional variance may be revoked should any unsanitary conditions be observed at the public restroom during operation of this food establishment. (4) This variance decision letter shall be posted on the wall adjacent to the food service permit for future viewing of health inspectors during inspections. (5) In the event that this business is sold or transferred, both the current licensee and the owner have the duty to inform any and all potential purchasers of the existence of these variances and the fact the Board has explicitly made them non-transferable. Sincerely, Wayne Miller, M.D., Chairman Q:\WPFILES\DailyPaperWestMainStreetRestrooms.doc r OF ZHE Tp� P� Town of Barnstable v * &U NSTABLE, r MASS. � �es9• Board of Health �0 pr�D �s P.O.Box 534,Hyannis MA 02601 Office: 508-790-6265 Wayne Miller,M.D. FAX: 508-790-6304 Paul Canniff,D.M.D. Junichi Sawayanagi November 8,2013 _ Mr. Aaron Webb -- 644 West Main Street Hyannis, MA 02601 'a.Y FtE QailyyPaper Y644 West Main SStreet Hyann�s �� a � ..r.� a 7 ?•w�_..-.-F � f,_ �� ,,xa"+ .-t:.�.�,cam_?_,r_. �arar"r.�»z�,,,'� ?$eb.�'i�'�.f�`.,� tzx."'...�,��m` ' Dear Mr. Webb, During the. public meeting of the Board of Health held on June -14, 2011, you were granted a variance from Section 322-4 of the Town of Barnstable Code. This variance will allow you to continue to provide three restroom facilities in lieu of the requirement to provide four separate restroom facilities for male and female patrons and employees with the following conditions; (1) You shall maintain three separate conveniently located restroom facilities onsite; two separate restrooms for patrons and one for employees. (2) No more than 125 seats are authorized indoors. Seating is not authorized outdoors. (3) This conditional variance may be revoked should any unsanitary conditions be observed at the public restroom during operation of this food establishment. (4) This variance decision letter shall be posted on the wall adjacent to the. food service permit for future viewing of health inspectors during inspections. (5) In the event that this business is sold or transferred, both the current licensee and the owner have the duty to inform any and all potential purchasers of the existence of these variances and the fact the Board has L explicitly made them non-transferable. Sinc ely, Wayne/Miller, M..D., Chairman Q:\WPFILES\DailyPaperWestMainStreetRestrooms.doc. EXCERPT FROM BOARD OF HEALTH MEETING MINUTES 4/12/11 I. Hearing — Food Variance: Aaron Webb, The Daily Paper, 644 West Main St, Hyannis — lease notification regarding insufficient number of toilet facilities. Aaron Webb was present. He informed the Board that the owner at the time of the Board hearing in January 2008, he was looking at buying the property once his lease came up for renewal and that is why he had considered covering the cost of the additional bathroom. Someone else ended up purchasing the property and he feels it is an unfair burden to request of a renter. The Board will have Mr. Webb bring additional suggestions to the June meeting, stating the possibility of a toilet facility upstairs. The Board would like information gathered for the next meeting on other locations that the Board approved unisex toilet facilities and to compare the number of seating at the establishments. Upon a motion duly made by Mr. Sawayanagi, seconded by Dr. Canniff, the Board voted to Continue until June 14, 2011 meeting. (Unanimously, voted in favor.) EXCERPT FROM BOARD OF HEALTH MEETING MINUTES 6/14/11 A. Aaron Webb, owner—The Daily Paper, toilet facility variance to ujfour three toilet facilities, in lieu of the required four. Upon a motion duly made by Dr. Canniff, seconded by Junichi Sawayanagi, Board voted to approve the toilet facility variance to permit three, instead of toilets. (Unanimously, voted in favor.) C:\cache\Temporary Internet Files\OLK4E\Excerpt BOH Multiple Apr 2011-Jun 2011 Daily Paper.doc ptrt►GE for._ Barnstable Town of Barnstable AI MAM'"M Board of Health lilt, i63y. �e Fa► +" 200 Main Street, Hyannis MA 02601 2007 cG021 Office: 508-862-4644 Wayne Miller,M.D. FAX: 508-790-6304 Paul Canniff,D.M.D. Junichi Sawayanagi March 11, 2011 Mr. Aaron Webb 844 West Main Street Hyannis, MA 02601 Dear Mr. Webb, You are scheduled to appear before the Board of Health during their public meeting on ' Tuesday April 12, 2011 at 3:00 p.m. The reason for this meeting is to discuss the conditions of the Board of Health variance decision letter dated January 22, 2008 and to discuss whether or not you failed to comply with the conditions. According to the 2008 Board of Health variance decision, you were required to install two additional restrooms at the time of renewal of your lease, or upon the change of leasee, or at the time there is a major renovation to this food service establishment located at 644 West Main Street, Hyannis. During the hearing, you will be given an opportunity to testify, present witnesses, and to provide any documentary evidence. The meeting will be held at the second floor Hearing room, Town Hall, 367 Main Street, Hyannis, Massachusetts. !r_ rely your , c ` ean, RS, CHO Health Agent PER ORDER OF THE BOARD OF HEALTH Q:\WPFILES\DailyPaperHearingSchedule to Appear.doc r Barnstable Town of Barnstable MAS& Board of Health 2007 200 Main Street, Hyannis MA 02601 Office: 508-862-4644 Wayne Miller,M.D. FAX: 508-790-6304 Paul Canniff,D.M.D. Junichi Sawayanagi January 22, 2008 Mr. Aaron Webb 644 West Main St. Hyannis, MA 02601 h E:- Daily Pa er,Tood Service Establishment, 644 West Main Street, H anni Dear Mr. Webb, You are granted a temporary conditional variance to operate a 92 seat food establishment(d/b/a Daily Paper), without providing four separate restroom facilities for male and female employees and patrons. You are granted a-variance to continue to operate this food establishment until such time you construct two additional restrooms. Two additional restrooms shall be constructed upon renewal of your lease, or upon the change of leasee, or at the time there is a major renovation to this food service establishment, whichever occurs first. Each food service establishment with a seating or standing capacity of over 50 patrons shall provide toilet facilities for employees that are separate from the toilet facilities provided for patrons, in accordance with Section 322-4 Town of Barnstable Code. Currently only two toilet facilities, one male and one female, are provided at this food service establishment shared by both patrons and employees. A total of four toilet facilities are required. It is necessary to comply with these requirements to ensure that patrons and employees have adequate and sufficient toilet facilities. PE RDER,#F THE BOARD OF HEALTH .Wa# Miller, M.D. Chairman f � z0 6 Vill. Food Establishment Variance Requests: Aaron Webb, owner of The Daily Paper, requesting a variance to toilet facilities, Code 322. Aaron Webb presented his data. They had done a major renovation at the time they opened in Dec 2006 after their renovations. They were never aware that two additional bathrooms were required. He stated they were very diligent in meeting with the Health Division at the time of the purchase and they were never informed that the bathrooms were not up to code. They had the Health Inspector walk through the site with them to make sure all their renovations met the requirements of the Board. They do not own the building. They do not have the capacity to put the funds in to add toilet facilities. Mr. McKean mentioned there is a note in the file dated 6/01/82 stating to the Selectmen that the Health Division requires a total of four bathrooms. Once there is more than 50 seats, four bathrooms, allowing two for patrons and two for employees, are required. There have not been any complaints issued on this from patrons. Mr. and Mrs. Webb noted that there has never been a line for the restrooms. They are in their second year of a five-year lease. Upon a motion duly made by Dr. Canniff, seconded by Mr. Sawayanagi, the Board voted to issue a variance from the toilet facilities requirement until one of the following three have occurred: 1) upon a renewal of the lease, 2) upon a change of lessee, or 3) upon major renovations. The applicant will submit documentation to Mr. McKean showing the current lease dates (expiring SENDER: COMPLETE THIS SECTION COM- THIS SECTION ON DELIVEW ■ Complete items 1,2,and 3.Also complete sig ature i item 4 if Restricted Delivery is desired. , ❑Agent ■ Print your name and address on the reverse X/ i ❑Addressee so that we can return the card to you. Ad4lved by(Printed Name) Date of Delivery ■ Attach this card to the back of the mailpiece, , or on the front if space permits. � a to D. Is delivery address different from Item 11 ❑Yes 1. Article Addressed to: If YES,enter delivery address below: ❑No ;1k dVif. tool We 3. Service Type /tP-'ertified Mail ❑Express Mail ❑Registered tTRetum Receipt for Merchandise ❑Insured Mail ❑C.O.D. 4. Restricted Delivery?(Extra Fee) ❑Yes 2. Article Number (Trensfer8omsendceiabeq l ;: ill 7006 0810 ,0000 3525 ,0984 PS Form 3811,February 2004 Domestic Return Receipt 102595-02-M-1540 I UNITED STATE: S E I'iC' t'-1,la5$ F�ih `T'ktR d • Sender: Please print your name, address, and ZIP+4 in this box • I Ods Town of Barnstable � Health Division i 200 Main Street Hyannis,MA 02601 ??44# # :1 i i CO O" . • ru m / Postage $ 0 Q CertlBed Fee NY� p Return Receipt Fee (Endorsement Required) (Endorsement Req Ired) r N CO Total Postage&Fees $ • .D \A O Sent To M Street,Apt.llt0.; ... ---- or PO Box No. - 'f / J City State,Z11;vAlr 1 ,if All f 44v+ O,;I is :�� " fertii aii Provides: (esrana :Z00Z eunf l009£wJo�Sd A m _ g receipt b A unique identifier for your mailpiece m A record of delivery kept by the Postal Service for two years Important Reminders: • Certified Mail may ONLY be combined with First-Class Maile or Priority Mail®. to Certified Mail is not available for any class of international mail. • NO INSURANCE COVERAGE IS PROVIDED with. Certified Mail. For valuables,please consider Insured or Registered Mail O For an additional fee,a Return Receipt may be requested to provide proof of delivery.To obtain Return Receipt service,please complete and attach a Return Receipt(PS Form 3811)to the article and add applicable postage to cover the fee.Endorse mailpiece"Return Receipt Requested'.To receive a fee waiver for a duplicate return receipt,a LISPS®postmark on your Certified Mail receipt is required. ® For an additional fee, delivery may be restricted to the addressee'or addressee's authorized agent.Advise the clerk or mark the mailpiece with the endorsement"RestrictedUeiivery". a If a postmark on the Certified Mail receipt is desired,please present the arti- cle at the post office for postmarking. If a postmark on the Certified Mail receipt is not needed,detach and affix label with postage and mail. `IMPORTANT:Save this receipt and present it when making an inquiry. Internet access to delivery information is not available on mail addressed to APOs and FPOs. I QFtHE7p� Z' �XI Town of Barnstable 039 At®� Regulatory Services �p lJ fp�p`t Thomas F. Geiler,Director Public Health Division Thomas McKean, Director 200 Main Street, Hyannis, MA 02601 Office: 508-862-4644 Fax: 508-790-6304 Certified Mail#7006 0810 0000 3525 0984 November 6, 2007 Mr. Aaron Webb 139 Timber Lane Marstons Mills, MA 02648 NOTICE TO ABATE VIOLATIONS OF THE TOWN OF BARNSTABLE CODE, 322: FOOD ESTABLISHMENTS. The food establishment operated by you calle<onZ!;Vy;a�vicd cated at 644 West Main Street, Hyannis was routinely inspected W. Stanton, RS, Health Inspector for the Town of Barnstable. The following violation of the Town of Barnstable Code was observed: _ 322-4: Toilet Facilities. Only two bathrooms were observed in the facility and more than 50 seats were present. §322-4: Reads as follows: "All food-service establishments shall provide adequate, conveniently located toilet facilities for their employees. All food-service establishments shall provide adequate, conveniently located toilet facilities for their patrons at any locations where seating is provided. Each food-service establishment with a seating or standing capacity of over 50 patrons shall provide toilet facilities for employees that are separate from the toilet facilities provided for patrons. Separate facilities must be provided for male and female employees and male and female patrons. All restroom sinks shall be equipped with touchless sensor-operated plumbing fixtures. Each food-service establishment shall be provided with adequate,conveniently located hand-washing facilities for its employees equipped with touchless sensor-operated plumbing fixtures, hot and cold or tempered running water, hand cleansing soap or detergent from a dispensing unit, and sanitary towels or other hand-drying devices. Common towels are prohibited. This handwashing facility shall be located in the food preparation area." A variance was not posted onsite. After reviewing the Health Division file for this location, it was determined that a variance to have only two bathrooms and more than 50 seats for this food establishment is not present. You are ordered to comply with the Town of Barnstable regulations by -installing the adequate number' of bathrooms required or reducing the seating\standing QA Order letters\food violations\The Daily Paper.doc capacity to 50 or less, or by applying for a variance before the Board of Health within 30 days of your receipt of this notice. Enclosed for your convenience is a variance application should choose that option. Failure to comply with this order will result in fines of$100.00/day and or food permit revocation. Each day's failure to comply with an order shall constitute a separate offense. ER OF THE BOARD OF HEALTH S 4h7m;as A. McKean, R.S. Director of Public Health Town of Barnstable I QA Order lettersWood violatioriffhe Daily Paper.doc �O*114E tp� DATE: FEE: * BARNSPABLE. + y MASS. 1639. �� REC. BY Town of Barnstable SCHED. DATE: Board of Health 200 Main Street,Hyannis MA 02601 Office: 508-862-4644 Susan O.Rask,R.S. FAX: 508-790-6304 Sumner Kaufman,M.S.P.H. Wayne A.Miller,M.D. VARIANCE REQUEST FORM LOCATION Property Address: Assessor's Map and Parcel Number: Size of Lot: Wetlands Within 300 Ft. Yes Business Name: No Subdivision Name: APPLICANT'S.NAME: Phone Did the owner of the property authorize you to represent him or her? Yes No PROPERTY OWNER'S NAME CONTACT PERSON Name: Name: Address: Address: Phone: Phone: VARIANCE FROM REGULATION(List Reg) REASON FOR VARIANCE(May attach if more space needed) NATURE OF WORK: House Addition 13❑❑❑❑❑ House Renovation 0 Repair of Failed Septic System Checklist (to be completed by office staff-person receiving variance request application) Please submit copies in 4 separate completed sets. Four(4)copies of the completed variance request form Four(4)copies of engineered plan submitted.(e.g.septic system plans) Four(4)copies of labeled dimensional floor plans submitted(e.g.house plans or restaurant kitchen plans) Signed letter stating that the property owner authorized you to represent him&er for this request Applicant understands that the abutters must be notified by certified mail at least ten days prior to meeting date at applicant's expense (for Title V and/or local sewage regulation variances only) _ Full menu submitted(for grease trap variance requests only) _ Variance request application fee collected {no fee for lifeguard modification renewals, grease trap variance renewals [same owner/leasee only], outside dining variance renewals [same ownerl.leasee only], and variances to repair failed sewage disposal systems [only if no expansion to the building proposed]) J_L Variance request submitted at least IS days prior to meeting date VARIANCE APPROVED Wayne A.Miller,M.D.Chairman NOT`APPROVED Sumner Kaufman,M.S.P.H. REASON FOR DISAPPROVAL Susan 0.Rask,R.S. Q:\HEALTH\Application Forms\VARIREQ.DOC �FZNE tp� DATE: FEE: J * EARNSrABLE, MA9& v� 1619• `��' � REC. BY - �A Town of Barnstable f� S CHED. DATE: .Board of Health —f- 200 Main Street,Hyannis MA 02601 Office: 508-862-4644 Susan 0.Rask,R.S. FAX: 508-790-6304 -- Sumner Kaufman,M.S.P.H. Wayne A.Miller,M.D. a-O-U VARIAN REQUEST FORM LOCATION / / I ' Property Address: 6 q L! �— Assessor's Map and Parcel Number: Zqq 0 < Size of Lot: Wetlands Within 300 Ft. Yes Business Name: 001 U eo4i�� No Sub 'vislion`Name: APPLICANT'S.NAME: �/�►� 2bt Phone ��o f 7 d! 0 Did the owner of the property authorize you to represent him or her? Yes.1-1C— No PROPERTY OWNER'S NAME CONTACT PERSON - t Name: ��•• ,J, �/� Name: Address: i(Ll � �a ��fi Address: oy P. 4AnNt Phone: -� f — Z �'" y Z Z Phone:..CJs 0 d t VARIANCE FROM REGULATION(List Reg.) REASON FOR VARIANCE(May attach if more space ueeded7 • She _�d r :--, • r NATURE OF WORK: House Addition ❑CMCD House Renovation ❑ Repair of Failed SepticlSystem-0 Checklist (to be completed by office staff-person receiving variance request application) C ) G• Please submit copies in 4 separate completed sets. Four(4)copies of the completed variance request form _ Four(4)copies of engineered plan submitted(e.g.septic system plans) Four(4)copies of labeled dimensional floor plans s`'ubmitted(e.g.house plans or restaurant Idtchen plans) Signed letter stating that the property owner authorized you to represent him/her for this request Applicant understands that the abutters must be notified by certified mail at least ten days prior to meeting date at applicant's expense (for Title V and/or local sewage regulation variances only) Full menu submitted(for grease trap variance requests only) Variance request application fee collected (no fee for lifeguard modification renewals, grease trap variance renewals [same owner/leasee only], outside dining variance renewals [same owner/leasee only], and variances to repair failed sewage disposal systems [only if no expansion to the building proposed]) t Variance request submitted at least 15 days prior to meeting date VARIANCE APPROVED Wayne A Miller,M.D.Chairman NOT`APPROVED Sumner Kaufman,M.S.P.H. REASON FOR DISAPPROVAL Susan 0.Rask,R.S. Q:\HEALTH\Application Forms\VARIREQ.DOC Request for Variance We purchased The Copper Kettle in October of located at 644 West Main Street P Pp , Hyannis Ma. (The Copper Kettle was an existing breakfast and lunch restaurant for 15 years with 100+ seats). At the time of purchase nothing led us to believe that the restrooms were not adequate to support the seating capacity of said location. Also, at our opening health inspection performed on Friday December 1, 2006 there was no mention of so called"violation." It is our hope that the Town of Barnstable will grant us a variance for Code 322. f .Aaron N. We Samantha Web e BOUDREAU AND BOUDREAU, LLP Attorneys at Law 396 NORTH STREET HYANNIS, MASSA.CHUSETTS 02601 Philip Michael Boudreau Telephone:(.508)7%5-1085 Mark H. Boudreau Telefax:(508) 771-0722 6-MAIL:mark(ii.boudreaulaw.net July 10, 2009 Aaron N. Webb The Daily Paper, Inc. Hyannis, MA 02601 Re: Angelo R.ando Trust to Cardarelli Dear Aaron: Please be advised that the property at 644 Main Street, Hyannis was recently sold to John F. Cardarelli. Please mak;: all future lease payments to John F. Cardarelli, Trustee of the 644 West ,'Main Street Realty crust and mail them to 1 I 1 Holder Lane, W. Barnstable, MA 02668. Sincerely, Mark H. Boudreau MHB//1 iviB `�` i CO IMERCIA L This Least made and entered into this _day of February, 21011, by and between Jo-h. F. Cardarelli, "Trustee of the 644 West M^.i.n Street Realty: 'trust dated May 12, 2009 and recorded at vlw, Barnstable County Registry of Deeds in Booik 13808, Page 2`40 and flied in the Barnsvible C�:anty Registry of Deeds, Land Ccurt Division as. Document No. 1,116.524, hereinafter referred to as Landlord, and The Daily Paper. Inc., a duly authorized Massachusetts corpoiatio:1 with a principal place of business located at 644 West Main Street, Flyanll:s, Massa.chtisetts. hereinafter referred to as Tenant. ARTICLE 1 Landlord hereby leases to Tenant, and Tenant hereby leases from l.,a.ndlo-,-d tile, following described premises (the "Premises") Capon the terr„s ai)d conditions set forth hereinafter which Landlord anti "Tenant covenant and agree to observe and perfonn. (a) Description. fhe Premises are in that certain: building (the "Building") located at 644 West Main Stree:L Hyannis, Massachusetts which premises include the enaire basement area and entire first tloc)i of t:,w 13,.1ildiing. Specifically excluded is the second tloi:, of said Building. (b) Pa:.i:ittt . an(-, and custom.e(S shall bav,� , n1't..tit )CtCd ',.'i Ti'SS and c-cress it) the NreI;s:'s 0','er the tot constituting 644 Wes! Nvlai� Street, :7vanr6s, Ivla.sS:ACI]l1Se?t:; 01d may park o:n s: `r? iot cOnSt:tlaing 644 Wesi Main Street, I-1"ar1iL'S, iviassacrius`.tt`_; sUbject to •.ne We, (inclu.dli ,a parking) by the i enants of the seconnd ?lour apa.��..n r)t. AR`i iCLE 2 i),LE vi� PREIVUS),:S (a) 'T'hc Premses l;ali he Us .d and occupied by Tenant and its servaiits. agents --nd ._ cmplovec; only for thc, Iollowinr purposes: to operate a restaurant and for administrat"?" related thereto and for such other purposes as Landlord may approve in writing,. "I he hours of.operation that the Tenant shall be permitted to be open for business shall be from 4:00 AI NI to !1 :00 i=',ti7, seven (7} days a week, Such use and occupancy shall at all times be in con-inliance with the ordinances of the 'Town of Barnstable and the laws of the Commonwealth o: %Ma;suchusctts :and any regulations under am:, thereof. Tenam shall not have in the Premises ariy pinball machines, video gamcs or sirn:lar arcade type arnusernent. "Tenant shall keep the in a clean and sanitary c(.ndition and tcgether with the sidewalks and parking areas in d `'_.,. n i v , d d obstructicns. irlli'li.01 l.iid ,31'i)ti,l l tcic'• ,�i1.i5eJ, IrCe from all iitte 17i:t, Sill;'' l:i cG'iiS aIi •I, L f f y 1 t 1 + pi-or rl,:ila.iii Sh`uil f�l: ll:SliQinSl�%lc; [O. 15 Ow,l tl-a5,1 'ieilnOVui trJln i.P;c t,,.,ijiisol and for dine extermination (treatment) of pests, rodents and insects on at least a monthly basis. Tenant shall keep and maintain a dumpster to be located in the fenced-in area in the rear of the building. Landlord shall install a new fence per town regulations in this area. (a) The name of Tenant's establishment shall be: The Daily Paper, Inc. d/b/a The Daily Paper (b) Tenant shall provide the Landlord at the time of execution of the Lease with the following documents: copy of Articles of Organization Clerk's Certificate of vote and authority to enter into the Lease. ARTICLE 3 TERM; COMMENCEMENT. (a) Subject to the terms, covenants, agreements and conditions contained herein, 'Tenant shall have and hod the Premises for a term (the "Term") co;;imencing on February 15, 2011 (the Commencement Date") and terminating on February 14, '2016 (the "Termination Date"). Y The Landlord shall have the right during the last six (6) montlis of the Term or any additional Term to advertise the availability of and to show. the Premises to prospective tenants. (b) Tenant's obligations under this lease are contingent upon Tenant obtaining all necessary licenses and permits from the Town of Barnstable to..operate said restaurant. ARTICLE 4 TENANT'S OBLIGATION TO IMPROVE THE PREMISES Landlord will deliver the Premises to Tenant in as is condition, and Landlord shall have no obligation to do any work or incur any expense to prepare the Premises for Tenant's occupancy. Any work necessary or desirable to prepare the Premises for "Tenant's use and occupancy (the "Initial Tenant Improvements") shall be performed by "Tenant, at tenant's sole cost and expense. Such improvements (and such other improvements as Tenant desires to make to the Premises during the term) shall be done in a good and workmanlike manner and. except as otherwise provided in Article 9 hereof, in accordance with plans first approved by _,andlord, which approval shall not be unreasonably withheld, conditioned or delayed. All work done on the premises shall be done pursuant, when necessary, to a valid permit, issued by the Town of Barnstable and all workmen shall be duly insured for both liability and workmen compensation insurance. Tenant hereby indemnifies Landlord.for any claim, loss, injury or expense arising from work being performed on the premises by Tenant or its contractor, agents, etc. The Premises shall not be deemed ready for the conduct of business until the Tenant shall have received an occupancy permit from the "Town of Barnstable, ifso required. ARTICLE 5 di BASE RENT; OPERATING COSTS; ADDITIONAL RENT; SECURITY DEPOSIT; OPTION TO EXTEND (a) Base Rent. Tenant shall pay Landlord the following annual base rent during the period beginning on the Commencement Date and ending on the Termination Date: (A) 02/15/11 - 2/14/13 $42,000.00 ($3,500.00 per month) (B)2/15/13 - 2/14/15 $45,000.00 ($3,750.00 per month) (C) 2/15/15 - 2/14/16 $48,000.00 ($4,000.00 per month) Such rent is parable in equal monthly installments, in advance, on the first day of every calendar month during the term hereof in the amount set forth above and fraction of a calendar -month occurring at the l-)eginning of the term, if any. The rent for any partial month shall be prorated. Except as otl;e.rwise provided herein, Tenant will pay the relit without deduction or demand to agent or Landlord at: 1 11 Holder Lune. West Barnstable, MA 02668, Attn: John F. ,.Cardarelli, Trustee, or at such other place as is designated in writing from time to time by Landlord. (b) Operating Costs. With respect to any Fiscal Year or fraction of a Fiscal Year included in the Term, Tenant shall pay to Landlord, as additional rent, Operating Costs (as defined below), on or before the thirtieth day following receipt by Tenant of Landlord's Statement (as defined below), Landlord shall have the right to use as the Fiscal Year a calendar year period or any other twelve month accounting period and to change the Fiscal Year during the Lease Term. As soon as practicable after the end of each Fiscal Year ending during the perm and after Lease termination, Landlord shall render a statement ("Landlord's Statement") in reasonable detail and according to usual accounting practices certified by Landlord and showing for the preceding Fiscal Year or fraction of a Fiscal Year, as the case may be, the following costs and expenses (herein.. "Landlord's Operating Costs"), For purposes of this Lease, Operating Costs shall be defined as one hundred per cent (100%) of all premiums for insurance including general liability and property damage; all utility charges incurred in connection with the Premises not billed directly to Tenant by Landlord or the utility company; ninety (900,10) percent of the water and sewer bill for the entire building, that portion of the real estate tax bill attributable to the commercial use of said premises as set forth on the Town of Barnst—qble Assessors records and,'or the real estate tax bill; and personal property taxes assessed to the premises (exclusive of any personal property tax for the second floor apartment), and payments to independent contractors for cleaning, operating and maintaining the Premises and the systems in the Building which provide any service to the premises such as the heating, plumbing, electrical systems and the parking lot. Landlord agrees to keep books and records showing Landlord's Operating Costs in accordance with a system of accounts and accounting practice which are consistently r maintained on a year-to-year basis and which are otherwise in accordance with generally y y g e ally accepted accounting principles and Landlord agrees to submit ,Such books and records for Tenant's inspection upon reasonable advance notice, at Landlord's office, in support of Landlord's determination of Landlord's Operating Costs which are to be paid by Tenant under this Lease. Notwithstanding any other provision of this Section, if the Term expires or is terminated as of a date other than the last day of a Fiscal Year, then for such fraction of a Fiscal Year at the end of the Term, Tenant's last payment to landlord under this Section shall be made on the basis of Landlord's best estimate of the items otherwise able to be included in Landlord's Statement and shall be made on or before the later of(a) 10 days after Landlord delivers such estimate to Tenant or (b) the last day of the Term, with an appropriate payment or refund to be made upon submission of landlord's Statement. (c) (1) Estimated Operating Cost Payments. Tenant shall pay, as additional rent, on the first day o each month of the Term an estimated Monthly Operating Cost Payment equal to 1/12th ol�the yearly estimated Operating Cost. Landlord estimates that at the date of this Lease Agreement, the yearly operating cost is approximately Eighteen Thousand ($18,000.00) Dollars per year. An appropriate additional payment or refund is to be made within 30 days after Landlord's Statement is delivered to Tenant. Landlord may adjust such Estimated Monthly Operating Cost Payment from time to time and at any time during a Fiscal Year and Tenant shall pay, as additional rent, on the first day of each month following receipt of Landlord's notice thereof, the adjusted Estimated Monthly Operating Cost Payment. (2) Payments for Electricity; HVAC. Tenant agrees to pay when due directly to the public utility supplying service to the Premises, as additional rent, any and all charges of such service used in or for the benefit of the Premises, as same is billed directly to Tenant by the utility company. (d) Additional Rent. Tenant shall pay as additional rent an amount equal to five percent (5%) of the monthly amount then due in any month in which it does not pay its relit (including Operating Cost _ .- Payments) within ten (10) business days after Tenant's receipt of written notice from the Landlord that it did not receive such rent on its due date. Tenant shall not be entitled to any said written notice more than two (2) times within any twelve (12) month period. (e) Security Deposit. Landlord acknowledges that Tenant has'deposited with Landlord three (3) months' rent, i.e., the sum of$ 1.0,500.00 as security for Tenant's performance of its obligations under this Lease. After and during the continuance of any event of default by Tenant beyond all applicable notice and cure periods, Landlord may apply this security deposit against any amounts due Ali` Landlord by reason of Tenant's default in the performance of any obligations under this Lease. Any balance remaining shall be returned to Tenant within Thirty. (30) days of redelivery of possession of the Premises to Landlord. Landlord shall not be required to pay Tenant any interest on the security deposit held by Landlord, (f) Option to Extend, Tenant shall have the right and option to extend the Term of this Lease for three (3) additional five (5) year term commencing upon the expiration of the initial Term specified in Article 3 above, provided that Tenant shall give Landlord written notice of Tenant's exercise of such option at least six (6) months prior to the expiration of the initial Term and provided further that Tenant shall not be in default beyond any applicable grace periods provided herein at the time of giving such notice or at the time of commencement of any additional ter11 in the performance or observance of any of the terms and provisions and agreements contained in this Lease. If Tenant shall give rn,rice of its exercise of such option to extend in the ma-incr and within the ti.nie period provided aforesaid, the 'berm shall be extended upon the giving of such notice without the regUirenleant of any further action on the part of either Landlord or Tenant. If Tenant shall fail to give timely notice of the exercise of such option as aforesaid. 'l emnt shall have no right to extend the Term of this Lease, time being of the essence of the foregoing provisions. The annual base rent payable during such extension period shall be the fair market rent as of the commencement of any additional term. determined in accordance with the provisions of Section (1) of this Article 5. In addition during any such extension period, Tenant shall pay the Landlord operating costs and additional rent as defined in this Article 5. (g} Fair Market Rent. Fair Market Rent shall be defined as thc: fair rent for the Premises as of the commencement of the period in question under market conditions then existing for comparable space in comparable buildings located in downtown Hyannis. fair Market Rent shall.be determined by Landlord designating the proposed Fair Market Rent within ten (10) days after the date on which TenanCs notice of exercise of its option to extend is given (which date of Landlord's notice shall be referred to herein as the "Notice Dale-), and; if Landlord and Tenant are unable to agree upon the Fair Market Rent within thirty (30) days of the notice datte, then the Tenant shall have the right to withdraw its Notice or the Fair Market Rent shall be determined by appraisal made as hereinafter provided by three (3) reputable independent real estate appraisers, each of whom shall have at least ten years of experience in the appraisal of commercial properties in the Hyannis area. None of the appraisers nor their firms shall have been employed or engaged by the retaining party or its affiliates for the immediately preceding five (5) years. Tenant and Landlord shall each appoint one appraiser, and the two appraisers so appointed shall appoint the third appraiser. The cost and expense of each appraiser shall be borne by the party who appointed the appraiser. The cost and expense of the third appraiser shall be shared equally by Tenant and Landlord. The three appraisers shall determine the Fair Market Rent of the space in question as of the commencement date of the period to which the Fair Market Rent shall apply and shall notify Landlord and Tenant of their determinations not later than thirty (30) days after the notice date. If the determinations of the Fair Market Rent of any two or all three of the appraisers shall be identical in amour_t, said arnount shall be deemed the Fair Market Rent of the subject space. If the determinations of all three appraisers shall be different in amount; the average of the two values nearest in amount shall be deemed the Fair Market Rent. The Fair Market Rent of the subject space determined in accordance with the provisions of this Section shall be binding and conclusive on Tenant and Landlord. Notwithstanding the foregoing,if either party shall fail to appoint its appraiser within the period specified above (such party referred to hereinafter as the "failing party"), the other party may serve notice on the failing party requiring the failing party to appoint its appraiser within ten (10) days of the giving of such notice and if the failing party shall not respond by appointment of its appraiser within said ten (10) day period, then the appraiser appointed by the other party shall be the sole appraiser whose determination of the Fair Market Rent shall be binding and conclusive upon Tenant and Landlord. Judgment on the determination made under the . foregoing provisions may be entered in any court of competent jurisdiction pursuant to the provisions of Section 14 of Chapter 251 of the General Laws of Massachusetts. ARTICLE b SECURITY (a) Safety Appliances. Tenant shall keep the Premises equipped with all safety appliances required by law or ordinance or any other regulation of any public authority because of any use made by Tenant and, if required by any law, regulation or public, authority, the Tenant shall do any work so required because of such use. The foregoing provisions shall not be construed to broaden in any way Tenant's Permitted Uses. Tenant shall provide and be responsible for any security system for the demised Premises that Tenant in its sole discretion elects to install in the Premises, including.any cameras, motion detection devices or contact alarms. It is further agreed, however, that, except with respect to any casualty which is covered by Article 13 hereof, the replacement or repair of any portion of the Premises or any improvements thereto damaged in connection with any burglary or forcible entry into the Premises shall be made by, and at the expense of Tenant. ARTICLE 7 UTILITIES Tenant shall, at Tenant's sole cost and expense, (1) pay for all heating, air-conditioning, ventilating services, gas and.electricity (which are collectively hereinafter referred to.as the. "utility services") used in the Premises, and (ii) if necessary, maintain.and repair such fixtures, machinery and equipment as may be necessary for the provision of utility services (including, without limitation, the furnace, the electrical meter and box, the gas meter, plumbing and electrical fixtures, the hot water heater and the air conditioning and ventilation equipment)(collectively, the "Equipment") in the premises in accordance with Landlord's t tw� approval, whichapproval shall not be unreasonably withheld, conditioned or delayed. Tenant shall-be responsible to replace, if necessary, any window air conditioners. ARTICLE 8 REPAIRS AND MAINTENANCE (a) The Landlord shall during the term of this Lease, keep in good order, condition and repair the foundations, all structural components of the Premises and the Building, exterior walls (excluding the interior of all walls), down spouts, gutters and roof(excluding interior ceilings) of the Premises, except for any damage thereto caused by any act, negligence or omission of Tenant or any of Tenant's agents, servants, employees or invitees. (b) -Subject to paragraph (a) of this Article, during the term of this Lease, Tenant shall clean, keep.,and maintain in good order, condition and repair the Premises and every part thereof including the heating, air conditioning, electrical and plumbing systems and equipment. All glass, both interior and exterior, is at the sole risk,of Tenant, and any cracked or broken glass shall be promptly replaced by Tenant at Tenant's expense with glass of the same kind, size and quality. Tenant shall have the heating system serviced by a qualified commercial heating contractor on at least an annual basis and shall provide landlord with a copy cf said service report. If Tenant fails to perform Tenant's obligations under this paragraph, Landlord may, at Landlord's option, enter the Premises and put the same in good order, condition and repair and the cost thereof shall become due and payable as additional rent by Tenant to Landlord upon demand,.but nothing contained in this sentence shall be deemed to impose any duty upon Landlord or affect in any manner the obligations placed upon Tenant by this paragraph. Whenever Tenant is responsible for repairs which concern or are related to any Building-wide system such as the plumbing system, the electrical system, etc., then the manner of such repair shall be subject to the Landlord's approval, which approval shall not be unreasonably withheld, conditioned or delayed. (c) Tenant shall at least three (3) times a year flush the sewer systems. If Tenant fails to do so, Landlord shall have this service performed and Tenant shall pay the cost of same. ARTICLE 9 IMPROVEMENTS AND ALTERATIONS Tenant, at its own expense, shall maintain all interior partitions, store and trade fixtures, lighting fixtures, and other equipment, machinery and motors wholly within the Premises and may make at its own expense alterations and additions (including without limitation, interior painting and decorating) to the interior of the Premises which are necessary or appropriate for the conduct of Tenant's business in accordance with detailed working drawings describing such work which shall be approved in writing by Landlord before any work commences, which approval shall not be unreasonably withheld, conditioned or delayed. Notwithstanding the foregoing or anything else to the contrary contained herein, Tenant shall be permitted to make interior, non-structural alterations and improvements without Landlord's consent or approval provided that the cost thereof does not exceed Ten Thousand Dollars ($10,000.00) in any n , f�v calendar year. Such partitions, alterations and additions specifically excluding store and trade fixtures and other movable personal property installed by Tenant) are hereinafter.collectively called the 'Improvements". All the Improvements, whether placed in or attached or made to, the Premises prior to or during the Tent shall become and be the property of the Landlord and shall be and remain part of the Premises as of the end of the Term If the Improvements should be damaged or destroyed after the execution hereof and during the Term of this Lease, Tenant shall, if the Lease has not been terminated pursuant to Article 12 and 13 of this Lease, at Tenant's sole cost and expense promptly repair, replace or rebuild the Improvements within the demised premises, so that the same shall after such repairs, replacement, restoration or such other improvements if first approved by Landlord in writing, or rebuilding, have been completed, be in a condition at least equal to that which existed prior to the damage or destruction and be of the same character as the structure and other Improvements existing immediately prior to such occurrence and the plans together:.with the specifications coveiiirg such repairs, replacement, restoration, or rebuilding shall first be approved by the Landlord, which approval shall not be unreasonably withheld, conditioned or delayed. Tenant is required to purchase and maintain insurance coverage on the. Improvements during the term of the Lease to the full insurable replacement value thereof. Value shall be updated as often as necessary to.maintain the fill replacement value tlfereof. Policies shall contain an endorsement specifically requiring the insurance company to notify the Landlord not less than thirty (30) days (or ten (10) days in the case of cancellation for non-payment of premiums) prior to a reduction in coverage which would affect coverage applying under this Lease or cancellation of any or all coverage or non-renewal of the coverage. If Landlord requests copies of policies of insurance providing the coverage required by this Article, Tenant shall within thirty (30) days provide such copies. At the end of the Term of this Lease or upon the termination of the tenancy Tenant shall remove all of its personal property other than the Improvements. Tenant shall maintaini the Improvements during the Term of this Lease and shall be responsible for any and all damages to the Premises, fixtures, appurtenances and equipment of Landlord or the Building caused by the installation, malfunction or removal of the Improvements or its personal property as aforesaid. All provisions of this Article applicable to the initial Improvements made by Tenant shall be equally applicable to any modifications or additions thereto. ARTICLE 10 SIGNAGE Tenant shall have the.right to maintain a sign on the exterior of the Premises, provided that all signs and the precise location thereof must be approved by the Landlord prior to installation, which approval shall not be unreasonably withheld. conditioned or delayed. All signs and installations are to be at Tenant's sole cost and expense. Tenant may submit for initial review by Landlord its proposed sign plan but Tenant must secure approval in writing for any and all proposed signs from any applicable Municipal Agency or Building Department, and any other governmental or private.Historical Commission which may have jurisdiction prior to submitting same to the Landlord for its final approval except.in the event that Tenant .submits its sign plait for an initial review to Landlord and it is approved. and thereafter the Town approve said sign plan without any material changes, their a final approval shall not be required. Tenant filly agrees to indemnify and hold Landlord harmless for any damage or injuries caused by the installation or existence of Tenant's signs whether or not said damage or injury is caused by the negligence of Tenant's agents or servants, it being the intention of the parties hereto that said sign shall be the full and complete responsibility of the Tenant. ARTICLE 11 INSPECTION Landlord and its authorized representatives shall have-the right upon reasonable notice and at all reasonable timer,to enter the premises to inspect the same and to make repairs, additions or alterations therein as required by this Lease and to exhibit the Premises to pro spective.°purchasers., present and prospective lenders, their agents, contractors, or others upon reasonable notice to Tenant. In exercising such right, Landlord shall not interfere in any material respect with the conduct or operation of Tenant's business at the Premises useless required due to an emergency which poses an immediate threat to persons or property, in which case all base rent and additional rent (sometimes collectively referred to herein as 'Rent") shall be abated during the period that Landlord interferes in any material respect with the conduct or operation of Tenant's business at the Premises. ARTICLE 12 CONDEMNATION; EMINENT DOMAIN In the event that the Premises or any substantial part thereof, or the whole or any substantial part of the Building, shall be taken, appropriated or condemned by right of eminent domain or otherwise for any public or quasi-public use, or by virtue of any such taking, 7*111 appropriation or condemnation shall suffer any substantial damage whether direct, indirect or consequential for which Landlord or Tenant shall be entitled to compensation, them, and in any such event, this Lease and the Term hereof may be terminated at the election of the Landlord by a notice in writing of its election to so terminate which shall be given by Landlord to Tenant within sixty (60) days following the date on which Landlord shall have received notice of such taking, appropriation or condemnation. In the event that a substantial part of the Premises or of the means of access thereto shall be so taken, appropriated or condemned, then, in any such event, this Lease and the Term hereof may be terminated at the election of Tenant by notice in wziting of its election to so terminate which shall be given by Tenant to Landlord within sixty (60) days following the date on which Tenant shall have received notice of such taking, appropriation or condemnation. Upon the giving of any such notice of termination by either Landlord or Tenant, this Lease and the Term hereof shall terminate as of the date on which Landlord or Tenant, as the case may be, shall be required to vacate the whole or any substantial part of the Building or any- substantial part of the Premises, respectively, or, in either case, shall be deprived, of a substantial part of the.means of access thereto, provided however, that Landlord or Tenant may ir. their-notice elect to terminate this Lease and the Term hereof retroactively as of the date on which such taking, appropriation or condemnation became legally effective. In the event of any such termination, this Lease and the Term hereof, shall expire as of such effective termination date and the-rent shall be apportioned as of such date. If neither party, having the right to do so, elects to terminate the Lease and the Term hereof, Landlord will, with reasonable diligence and at Landlord's expense, restore the remainder of the Premises, or the remainder of the.means of access thereto, as nearly as practicably may be to the same condition as obtained prior to such taking, appropriation or condemnation, in which event the Rent shall be adjusted in a manner such that (1).a just proportion of the Rent, according to the nature and extent of the taking, appropriation or condemnation and the resulting permanent injury to the Premises and the means of access thereto, shall be permanently abated, and (ii) a just proportion of the remainder of Rent, according to the nature and extent of the taking, appropriation or condemnation and the resultant.injury:;sustaine' d by the Premises and the means of access thereto shall be abated until what remains of the Premises and the means of access thereto shall have been restored as filly as may be for permanent use and. occupation by Tenant hereunder. There is expressly reserved to Landlord all rights to compensation and damages created, accrued or accruing by reason of any such taking, appropriation or condemnation, except that "Tenant may seek to recover, at its cost and expense, compensation for its moving expenses, the unamortized value of its leasehold. improvements and personal property and Landlord shall cooperate with Tenant in connection therewith. ARTICLE 13 CASUALTY If the Premises (excluding Tenant's improvements) or any part thereof shall be damaged by fare or other casualty, Landlord shall proceed with reasonable diligence to repair or cause to be repaired such damage. All repairs to and replacements of Tenant's property and property which Tenant may be required to remove shall be made by and at the expense of Tenant. If the Premises or any part (excluding Tenant's improvements) thereof shall have been rendered unfit for use and occupation hereunder by reason of such damage, the Rent or adjust and proportionate part thereof, according to the nature and extent to which the Premises shall have been so rendered unfit, shall be suspended or abated until the Premises (except as to the property which is to be repaired by or at the expense of Tenant) shall have been restored as nearly as practicably may be to the condition in which they were immediately prior to such fire or other casualty. Notwithstanding the foregoing, if it shall be impracticable for Tenant to carry on its business in the portion of the Premises which has not been damaged, Tenant shall be entitled to an abatement of all Rent for the entire Premises for such period. Landlord shall not be liable for delays in the making of any such repairs which are due to governmental regulations, casualties and strikes, unavailability of labor and materials and other causes beyond the control of Landlord ("Force Majeure Events"), nor shall Landlord be liable for any inconvenience or annoyance to Tenant or injury to the business of Tenant resulting from reasonable delays in repairing such damage. If the Building or a substantial part thereof is so damaged by such fire or other casualty that substantial alteration or reconstruction of the Building which may reasonably be expected to take six months or longer of actual construction time to complete shall be required, then, whether or not the Premises shall have been damaged by such fire or other casualty, or if the Premises or a substantial part thereof is so damaged by fire of other casualty so as to render it unfit for use and occupancy which may reasonably be expected to take six (6) months or longer of actual construction time to complete this Lease and the Term hereof may be terminated at the election of the Landlord or Tenant by a notice in writing of its election to so terminate which shall be given to the other party within sixty (60) days following such fire or other casualty, the effective termination date being not less than thirty (30) days after the day on which such termination notice is received. In addition, if the Premises have not been restored to the condition required herein within six (6) months after the date of the casualty (subject to extension of not more than thirty (30) days for Force Majeure Events) Tenant may terminate this Lease by giving written notice to Landlord at any time prior to the Landlord's substantial completion of the restoration of the Premises and the building. In the event of any such termination, this Lease and the Term hereof shall expire as of such effective termination date and the Rent shall be apportioned as of such date. ARTICLE 14 PROPERTY OF TENANT; INFLAMMABLE'S AND ODORS (a) In addition o and not in limitation of any other provision contained in this Lease, Tenant covenants and agrees that all Tenant's equipment, furniture, fixtures and property of every kind;nature and description which may be in or upon the Premises or Building during the Term hereof shall be at the sole risk and hazard of Tenant, and that if the whole or any part thereof shall be damaged, destroyed, stolen or removed for any cause or reason whatsoever, no part of said damage or loss shall be charged to, or borne by Landlord, except to the extent such damage or loss was caused by the willful misconduct or gross negligence of Landlord or any of its agents. s (b) Tenant shall not (1) bring or permit to be brought into or keep in or on the Premises or elsev%here in the Building, any inflammable, combustible or explosive fluid, material, chemical or other similar substance, except for reasonable quantities of cleaning and maintenance supplies. ARTICLE 15 INJURY AND DAMAGE Except for damage and/or injury resulting from the use of the second floor apartment of. the building, the Landlord shall not be liable for any injury or damage to persons or property resulting from assault and battery, fire, explosion, falling plaster, steam, gas, electricity, electrical disturbance, water, rain or snow leaks from any part of the Building or from the pipes,` appliances or plumbing works or from the roof, street or subsurface or from any other place or by dampness or by any other cause of whatever nature, unless caused by or due to the act, omission, fault, negligence or misconduct of Landlord, or its agent, servants, or employees, nor shall Landlord be liable for any latent defect in the Premises or in the Building, unless notified by Tenant in writing within twelve (12) months from the execution of this Lease. In no event shall landlord or its agents be liable for consequential damages. f ARTICLE 16 TENANT'S INSURANCE Tenant agrees to purchase and maintain at all times during the term of this Lease commercial general liability insurance coverage which will protect Tenant, Landlord, Landlord's agents, employees, mortgagees and lending agencies from claims, loss and. cost (including reasonable attorney's fees), damages, expenses and liability which may arise out of or result from the use and occupancy of the demised Premises, whether such occupancy or use be by Tenant, its agents, servants, employees, contractors, licensees, assignees, or subtenants or by any one directly or indirectly associated with Tenant or by any one for whose acts any one of them may be liable. Insurance coverage shall include, but not be limited to, protection from claims for damages because of bodily injury, occupational sickness or disease, or death of Tenant's employees;.claims for damages because of bodily injury, sickness or disease or death of any person:other than Tenant's employees; claims for damages insured by the usual personal injury liability coverage which are sustained by (1) any person as a result of an occurrence directly or indirectly related to the employment of such persen by Tenant, or by (2) any other person; claims for damages because of injury to or destruction, of tangible property, including loss of use resulting therefrom; and claims which may result from the indemnification agreement set forth herein. Limits of liability shall not be less than as follows: Personal Injury $2,000,000 per occurrence $5,000,000 annual aggregate Policies shall contain an endorsement specifically requiring the insurance company to notify the Landlord not less than thirty30) days (or ten 10) in the case of cancell t' ( Y ( � a ion for non- payment) prior to a reduction, in coverage,.which would affect coverage applying lirider this } Lease or cancellation of any or all coverage or non-renewal of the coverage. If Landlord requests copies of policies of insurance providing the coverage required by this Article, Tenant shall within thirty (30) days provide such copies. Tenant shall keep all of-tenant's employees working in the Premises covered by worker's compensation insurance in statutory amounts and upon request of Landlord shall furnish Landlord with certificates of such insurance. Tenant shall deliver Certificates of Insurance indicating the above specified coverage to the Landlord upon the commencement of the Term of this Lease, and continuing evidence of such coverage annually and such Certificates of Insurance shall be in a form reasonably satisfactory to the Landlord. The Tenant may be required to submit copies of their insurance contracts, complete, certified if requested, evidencing coverage required by this Lease, at any time during the term of this Lease..This is in addition to the requirement that the Tenant supply certificates of insurance annually and at commencement of occupancy. Should Tenant fail or neglect to provide and keep such insurance in full force and effect during the term of this Lease, . Landlord, at its sole option, is authorized to obtain the required insurance and to advance the premium therefor. Any premium so advanced shall become a part of the rent of and for the Premises and shall be paid by Tenant as rent on the next date when rent becomes due. �x� ARTICLE 17 INDEMNIFICATION With the exception of any claim arising out of the negligence or willful misconduct of Landlord, its agents, servants, employees or any mortgagee and lending agency or agencies of Landlord, Tenant shall defend with counsel reasonably approved by Landlord, indemnify and save harmless Landlord, its agents, servants, employees and any mortgagee and lending agency or agencies, from and against any and all loss, cost (including reasonable attorney's fees), damages, expenses, and liability (including statutory liability and liability under Workman's Compensation]aws) in connection with: claims for damages as result of injury or death of any person or property on or about the Premises, and damage to any property sustained by Tenant, and all claims for damages as a result of injury or death of any person or property which arise from or in any manner grow out of any act or neglect by Tenant, Tenant's partners, agents, employees, custemersJnvatees, contractors, subcontractors, suppliers or otherwise. ARTICLE 18 LANDLORD'S INSURANCE, Tenant will not do or omit to do or keep anything in. upon or about the Premises, the Building or any adjacent areas which may prevent the obtaining of any fire, liability or other insurance upon or written in connection with the Premises, the Building or such adjacent areas or which may make any such insurance void or voidable or otherwise invalidate the obligations of the insurer contained therein, or which may create any extra premiums or increase the rate of any such insurance over that applicable to this Building. If Tenant installs any electrical equipment that overloads the lines in the Premises, Tenant shall, at its expense, make whatever changes are necessary to comply with the requirements of the insurance underwriter or governmental authorities having jurisdiction, but such changes shall be made in accordance with the provisions of Article 9 concerning submission of plans. Any damages or injuries caused by or resulting from the overloading of the electrical iines in the Premises or'-:Building by Tenant shall be the sole responsibility of and expense of Tenant. Landlord shall,-throughout the Term, keep and maintain in fill force and effect policies of commercial general liability insurance, insuring against claims of bodily injury and death and property damage. ARTICLE 19 LICENSES Landlord represents that it holds a license for the sale of alcoholic beverages (to be drunk on the premises) and a common victualer's license for the sale of food issued by the Town of Barnstable and that to the best of Landlord's knowledge the conduct of its business upon the premises is.in conformity with the provisions of those licenses: Landlord and Tenant agree to cooperate in making application for transfer of the licenses from Landlord to,Tenant by completing and filing applications, paying requisite filing fees, and attending such public hearings, all as may be required from time to time. All expenses incident to the transfer of the licenses, whether successful or not, shall be borne by the Tenant. In the event that, despite due diligence, Landlord and Tenant are unable to secure transfer of the licenses, then and in that L «I evert, at Tenant's option, this Lease may be terminated by Tenant and shall be void and without recourse to the parties hereto. Tenant agrees to use reasonable efforts to diligently pursue the transfer of licenses as set forth herein. At the expiration of this Lease, either by default of Tenant or the expiration of the rental term and any extension thereto, the Tenant shall cooperate with.the Landlord, and./or its successor in interest to transfer the said Licenses BACK to Landlord or its successor in interest by completing and filing applications, fees, and attending such public hearings, all as may be required from time to time. ARTICLE 20 ASSIGNMENT, MORTGAGING AND SUBLETTING .Tenant covenants'and agrees that neither this Lease nor the Term and estate hereby granted, nor any interest herein or therein, will be assigned, mortgaged, pledged, encumbered or otherwise transferred, and that neither the Premises, nor any part thereof, will be encumbered in any manner by reason of any act or omission on the part of Tenant, or used or occupied, or permitted to be used or occupied, by anyone other than Tenant, its servants, agents and/or employees, or for any use or purpose other than as above stated, or be sublet, or offered or advertised for subletting, without, in each case, the prior written consent of Landlord, which consent shall not be unreasonably withheld, conditioned or delayed. t If Tenant requests Landlord's consent to an assignment of this Lease in writing or a subletting in writing of any part of the demised Premises, Tenant shall submit to Landlord the name of the proposed assignee or subtenant and such information as to its financial responsibility and standing as Landlord may reasonably require. Such consent to sublease or assign-meat shall be effected by a legal document in form and substance reasonably satisfactory to Landlord. In no event shall any assignment or subletting to which Landlord may have consented release or relieve Tenant from its obligations filly to perform all of the terms, covenants and conditions of the Lease on its part to be performed. In determining consent, Landlord may take into consideration all relevant factors surrounding the proposed sublease or assignment, including, without limitation, the following: (1) the business reputation of the proposed assignee or subtenant; (ii) the nature of the business and the proposed use of the demised premises by the proposed assignee or subtenant in relation to the majority of other tenants in the building or complex; (iii) the financial condition of the proposed assignee or subtenant; ARTICLE 21 DEFAULT (a) If Tenant shall fail to pay any rent, operating costs or additional sums when due under this Lease and said default shall continue for more than ten (10) days after written notice hereof from Landlord or if Tenant shall fail to perform or observe any other Term or condition under this Lease and said default shall continue for thirty (30) days or more after written notice thereof by the Landlord to the Tenant; provided, however; if cure is not reasonably capable of being completed within said thirty (30) day period, Tenant shall have such additional time as is reasonably required to cure such default as long as Tenant commence such cure within said thirty (30) day period and thereafter diligently pursues such cure to completion within sixty (60)days ,or if Tenant shall fail to perform or observe any monetary Term or condition under this Lease and said default is repeated more than two (2) times after written notice thereof within a twelve(,12)month period or if Tenant shall fail to perform or observe some Term or condition of this Lease which because of its character would immediately jeopardize l,andlord's interest( such as ;failing to maintain public liability insurance; closing its business or vacating the premises) or if the Tenant shall petition for, be declared of adjudicaied bankrupt of insolvent according to Law, or (in the case of Tenant's bankruptcy this Article shall apply only in so far as permitted by-;applicable Federal and State Laws) if a petition in bankruptcy is fled ac)ainst Tenant and such petition is not stayed or dismissed within sixty (60) days, or if Tenant shall make an assignment for the benefit of creditors, or shall admit in writing its inability to pay its debts generally as they become due, or if Tenant's leasehold interest herein shall be levied upon under execution, or seized by virtue of any writing of any court of law and such execution or seizure is not stayed, dismissed or satisfied within fifteen (15) days, or if a Receiver is appointed for all or substantially all of the property of Tenant, whether under the operation of State or Federal statutes. then, in any:such case, the Landlord may immediately or at any time thereafter without farther notice and without entry terminate this Lease and in accordance with+ applicable law it may enter the Premises and repossess the same as the former estate of the Landlord and expel the Tenant and those claiming under the Tenant without being deemed liable in any manner for trespass and without prejudice to any other remedies which Landlord. may have for arrears in Rent or proceeding on account of breach of covenant. Tenant covenants., and agrees that in case of such termination under this Article, at the option of Landlord either , (I) Tenant shall pay as agreed upon liquidated damages an amount equal to the aggregate of the monthly payments remaining to be paid under this Lease after the date of termination less the . fair market rental value of the Premises during such period, discounted at a rate equal to the Prime Rate in effect on the date of the above-referred termination of the Lease. and less all repossession costs, fees for legal services, expenses for preparing the premises for re-letting and brokerage expenses or (ii) Tenant shall pay an amount equal -to. the Rent and other surfs which would have been payable had this Lease not so terminated, in each case, payable upon the due i dates as specified herein (subject to offset for net rents actually received from re-letting after subtraction of the reasonable expense of re-letting which shall include but not be limited to brokers commissions, reasonable attorneys' fees, advertising costs, moving, storage, and sheriff/constable's charges incurred in recovering possession and/or in removing tenant's belongings; cost of cleaning and repairing the premises in order to re-let same). Landlord at Landlord's option may make such alterations, repairs, replacements or decorations in the Premises which Landlord reasonably considers advisable or necessary for the purpose of re- letting, however the making of same shall not operate or be construed to release Tenant from any liability hereunder as aforesaid. Landlord shall in no event be liable in anyway whatsoever for failure to:re-let the premises or in the event the premises is re-let, for failure to collect rent thereof under such re-letting provided, however, that Landlord shall have a reasonable duty to mitigate the damages. (a) Suit or suits for the recovery of such damages, or any installments thereof, may be brought by Landlord from time to time at its election, and nothing contained herein shall be deemed to. require Landlord to postpone suit until the date when the Term of this Lease would have expired if it had not been terminated hereunder. (b) Except in the case of the payment of liquidated damages as provided in paragraph (a) above, nothing herein contained shall be construed as limiting or precluding the recovery by Landlord against Tenant of any sums or damages to which, in addition to the damages particularly provided above, 1,andlord may lawfully be entitled by reason of any default hereunder on the part of Tenant. (c) The Landlord shall in no event be in default in the performance of any of the Landlord's obligations hereunder unless and until the Landlord have failed to perform such obligations within thirty (30) days, or such additional time as is reasonably required to correct any such failure, after notice by the Tenant to the Landlord specifying in reasonable detail wherein in the Landlord has failed to perform any such obligation. In no event shall the Landlord ever be liable to the Tenant for consequential damages. (d) Wherever Landlord's approval is required in this lease then such approval shall not be unreasonably withheld, conditioned, or delayed. ARTICLE 22 SURRENDER OF POSSESSION; HOLDOVER (a) At the termination of the Term of this Lease, whether by lapse of time or otherwise, Tenant shall surrender the Premises in good condition and repair, reasonable wear and tear and casualty excepted. (b) If, after the expiration of the Term of this Lease, Tenant shall remain in possession of the Premises and continue to pay rent without any express written agreement as to such holdover, then such holding over shall be deemed a tenancy at sufferance subject to all the terms and conditions of this Lease except that the monthly use and occupation amount due shall be equal to one-twelfth (1 If 12) of one hundred fifty percent (150%) of the annual Rent in effect as of the date of expiration of the Term in addition to any ether amounts due under this Lease immediately prior to such termination. ��uN ARTICLE 23 SUBORDINATION This Lease shall be subject and subordinate to any and all mortgages, deeds of trust and other instruments in the nature of a mortgage from an institutional lender, now or at any time in the future, a lien or liens on the Lot or Building and the Tenant shall, when requested;. promptly execute and deliver such written instruments as shall be necessary to show the subordination of this Lease to said mortgages, deeds of trust or other such instruments in the nature of.a mortgage. ARTICLE 24 QUIET ENJOYMENT The Tenant,on`paying the Rent and other sums payable hereunder and performing the covenants of this Lease on its part to be performed, shall and may peaceably and quietly have, hold and enjoy the premises for the Term of this Lease. ARTICLE 25 NET LEASE i It is understood and agreed that Tenant, during the term hereof; is to do all things and make all payments connected with the Premises or arising out of any occupation of the Premises or any part thereof or its appurtenances, except as otherwise expressly provided in this Lease, and under no condition or contingency is Landlord to be called upon to do or perform any act or action or be subject to any,liability or responsibility or to make any payments with respect to the maintenance of the Premises.or any part thereof, except as otherwise expressly provided in this Lease. T he Tenant shall pay for the following as the come due directs to the p._ f � b y y Landlord: real estate taxes for the Premises, insurance premiums, utility bills including water,_ sewer, electric and gas: . ARTICLE 26 BROKERS Landlord and Tenant each warrants and represents that no agents or brokers have acted for or on their respective behalf in bringing about this transaction. If a claim is made against Landlord or Tenant for any brokerage fee, finder's fee or any other fee relative to this Lease Agreement, as a result of any claimed agreement or understanding with such party, then Landlord and Tenant each shall indemnify and hold the other harmless from any and all liability for any such claim which is predicated upon prior dealings with the indemnifying party. ARTICLE 27 ESTOPPEL CERTIFICATE Tenant agrees, from time to time, upon not less than ten (10) days' prior written request from Landlord, to execute, acknowledge and deliver to Landlord a statement in writing certifying that this Lease is in full force and effect; that Tenant has no defenses; offsets or counterclaims against its obligation to pay the Annual Rent and additional rent and to perform its other covenants under this Lease; that there are no uncured defaults of Landlord or Tenant under this Lease (and, if there are any defenses, offsets, counterclaims, or defaults, setting them forth in reasonable detail); and the dates to which the Annual Rent, additional rent and other charges have been paid. Any such statement delivered pursuant to this Section shall be in a form reasonably acceptable to and may be relied upon by an prospective purchaser or mortgagee of premises which include the Premises or any,prospective assignee of any such mortgagee. ARTICLE 28 GENERAL PROVISIONS (a) Except as otherwise provided herein, the various rights and remedies contained in this Lease and reserved to Landlords and Tenant shall not be exclusive of any other right or remedy of such party;:but shall be construed as cumulative and shall be in addition to every other remedy now.or hereafter existing at law, in equity, or by statute, No delay or omission of the right to exercise any power by Landlord or Tenant shall impair any such right or power; nor shall it be construed as a waiver of any default nor as acquiescence in any default. One or more waivers of any covenant, term or condition of this Lease by Landlord or Tenant shall not be construed by the other party as a waiver of a subsequent breach of the same covenant, term or condition. The consent or approval of Landlord or Tenant to or of any act by the other party of a nature requiring consent or approval shall not be deemed to waive or render unnecessary consent to or approval of any subsequent similar act. (b) Payments to Landlord under this Lease are rental for the use of the Premises. and nothing herein contained shall be deemed-or construed to make Landlord a partner or associate of Tenant in the conduct of any business. nor as rendering Landlord liable for any debts, liabilities or obligations incurred by Tenant in the conduct of any business, it being expressly., > agreed that the relationship between the parties is, and shall at all times remain, that of Landlord and Tenant. (c) All amounts payable by Tenant to Landlord under any provision of this Lease, other than pursuant to Article 5, shall be deemed to be additional rent for the use of the Premises, and Landlord shall have the same remedies for the nonpayment of such amounts as for the nonpayment of rent. (d) Where the words "Landlord" and "Tenant" are used in this Lease, they shall include Landlord and Tenant and shall apply to persons, both men and women, associations, partnerships and corporations, and.in reading this Lease, the necessary grammatical changes required to make the provisions hereof mean and apply to them shall be made in the same manner as if written into the Lease. (e) All of the covenants and agreements contained in this Lease shall be binding upon and inure to the heirs, successors, and assigns of Landlord and Tenant and of any person claiming by, through or under either of them or their agents. This Lease contains the entire agreement of the parties and may not be modified except by an instrument in writing signed by both parties. Tenant hereby declares that in entering into this Lease, Tenant relied solely upon the statements contained in this Lease and fully understands that no agent or representatives of Landlord have authority to in any manner change, add to or detract from the terms of this Lease. (f) If any provision of this Lease or the application thereof to any person or circumstance shall, to any extent, be invalid or unenforceable, the remainder of this Lease, or the application of such term or provision to persons whose circumstances are other than those as to which it is held invalid or unenforceable, shall not be affected thereby. (g) The collection of sums due for use and occupation of the Premises after the termination of the tenancy.under Article 21 (Default) shall not create a new tenancy nor shall it serve as a waiver or cure of any breach of this Lease. (h) Nothing in Article 21 (Default) shall affect Landlord's right to indemnification for liability arisin,b prior to any termination of tenancy for personal injury or property damage pursuant to this Lease. (i) No payment by Tenant or receipt by Landlord of a lesser amount than the full rent or other sums due hereafter shall be deemed to be other than on account of the earliest rent or the sums due and payable hereunder, nor shall any endorsement or statement on any check or any letter accompanying any check or payment by Tenant be deemed an accord and satisfaction, and Landlord may accept any.such check or payment without prejudice to Landlord's right to recover the balance of such sums.due or pursue any other remedy provided in this Lease. (j) In the event of any default hereunder by Tenant which continues beyond all applicable notice and cure periods, Landlord may at any time, without notice, cure such breach for the account and at the experise of the Tenant. If Landlord at anytime, by reason of such'breach, is compelled to pay, or elects to pay, any sum of money or to do any act which will require the payment of any sum of money, or is compelled to incur any rxpense, including reasonable attorneys' flies, in instituting, prosecuting or defe.nding any actions or proceedings to enforce Landlord's rights under Article 21 (Default), the surn or sums so paid by Landlord with interest and costs shall be.deemed to be additional rent hereunder and shall be due from Tenant to Landlord on the first day of the month following the incurring of such respective expenses. (k) Landlord and Tenant hereby waive trial by jury in any action, proceeding or counter claim brought by either of the parties hereto against the other, on or in respect to any matter whatsoever arising out of or in any way connected with this Lease, Tenant's use or occupancy of the Premises and/or claim of injury or damages under thisLease. (1) In all instances where Tenant or Landlord is required by the terms and provisions of this Lease to pay any sum or to do any act at a particular indicated time or within an indicated period., it is understood and agreed that time is of the essence. r (m) The laws of the Commonwealth of Massachusetts shall govern the validity, performance-and enforcement of this Lease. IN WITNESS WHEREOF, the parties hereto have executed this Lease as a sealed instrument, on the day and year first above written. Landlord: Tenant: 644 West Main Street The Dai, ap r, Inc. Realty "Trust f''r Trustee B �" President y•41n - _ :.--- - 5 - - --------F. Cardarelli _'Aaron Webb GUARANTY In consideration of the execution of the within Lease dated ,2011 for premises at 644 West Main Street, Hyannis, MA (basement and first floor) b and between John F. Cardarelli, Trustee of the 644 West Main Street Realty Trust (Landlord) and The Daily Paper, Inc. (Tenant) the undersigned hereby unconditionally guarantees unto said Landlord, and its successors and assigns, the punctual payment by the Tenant named in said lease of all rents and other payments payable or at any time falling due under said lease or any extension or renewal thereof made pursuant to any option or right of said.Tenant in said lease, and the full, faithful and punctual performance by said Tenant of all the covenants, agreements and provisions contained in said lease on the part of said Tenant therein to be done; paid, performed or observed prior to or during the terin of said lease or any such extension of time or other modification by said Landlord of or with respect to any of the covenants, agreements and/or previsions of:said lease, or any such extension or renewal of said lease by said Landlord, or consent by said Landlord io any assignment by said Tenant of said lease and/or any such extension or renewal thereof, or subletting by saki Tenant under said lease and/or any such extension or renewal thereof, and no other favor or indulgence granted or shown to said Tenant by said Landlord shall in any way affect the liabilities of the undersigned hereunder, or in any way release the undersigned from the obligations under the terms of this guarantee. The undersigned hereby waives demand and notice of default or of nonpayment and all and every demand on notice, and all surety ship defenses. It is covenanted between the parties hereto that wherever the context herein so requires or admits the term "Landlord" shall include the Landlord's successors and assigns, and the term "Tenant" shall include the Tenant'ssuccessors and assigns. EXECUTED as a..s % instrument this day off ,2011. Aaro - ebb SamAtOWebb 27 U �(� 644 W: Main St. . . c Myennis', MA'02401' . i C Grease trap _� C Q x. -- _ 2000 gal. „ + Y / Grease trap _ 1000 gal. gg .......... 644 / .. { - a McP4anu§ Ice cream Flow west Main Street 1 y JJ y0 THE?p No.---- -- �`P OFFICE OF THE BOARD OF HEALTH sAHRSTAELE, o OF THE MASS. 16 a�e� TOWN OF BARNSTABLE, M S. 0 MA 'S - SEWAGE DISPOSAL PERMIT Permission is granted to --- 4AC` 'fo?"construct "_ _ E ` .-- -- �------- Upon the Premises of -- -------- � 1 � .,<^ - - -- --' -- ,r w In the village of l� I 100 or more feet from any!sour a of water supply 20 feet from building 10 feet from property line J Health Oificer. -- q, a g l CA, Lo G 4 4 N �w,,v� ylN,�� s mom. I � - f I ��0 01) 1 wX* , k' y f i\ r i Pei-ST I?,, , � _ t o h NOTICE OF APPLICATION FOR ALCOHOLIC _.. BEVERAGES LICENSE In accordance with Chapter 138 of the General La,vs as Amended. RI CHARD N. CRAI G d/b/a MR. RICHARD'S RESTAURANT Name of Applicant Kind of LicenseNew, Annual , Common Victualer, Wine R Malt date of issue until 12/31/82 Period Covered by License — Location and Description of Premises 644 West Main Street, Hyannis, Ma. Restaurant on street level with seating for 88 persons. Cellar for Storage. Entrances/exits o West main reel:—A public hearing on ts application will be held in the Town Office Building, 36/ Main Street, Hyannis, Ma. on Monday, June 14, 1982 at 10:45 a.m. John C. Kl i.mm Licensing Board Martin J. Flynn for the Town of . Barnstable Legal Ad - BP 6/3/82 /` le�1r�� -f�•�y� �1-11 yC-- NOTICE OF APPLICATION FOR, ALCOHOLIC BEVERAGES LICENSE In accordance with Chapter 138 of the General lja%\,F w as Amended. Name of Applicant _ RICHARD N,& A�. ra dZbZa MR. R CHARD'S .RESTAURANT Kind of License N X- Sea tnna 1 All-. &3.cohald.c Period Covered by License date Of-issue until 1/15/87 Location and Description of Premises 644 West Main Street, Hyannis, Ma. One floor consisting of kitchen , dining area with seating for 60 persons, coffeebar with seats for 15 persons, mens and ladies room. Entrances exits to front, entrance to kitchen in rear and entrance to side. A public hearing on this application will be held in the Town Office Building, 367 Main Street, Hyannis, Ma. on Thursday, May 15, 19 a a.m. �� c �J .�y'trh hxiys ry r L'y�9c� Y f- _ Martin J. Flynn John C. Klimm Licensing Board Gvk- f'��'�t T�' J/��i`si�rl�<< for the Town of T John A. Weiss Barnstable L o. �4 r16 Lc o� 7-111��. Legal Ad - Barnstable PattA f-er--5/l/86 PLEASE BILL LEGAL AD TO: Richard N. Craig 39 Justine Road Plymouth, Ma. 02360 , f ; 4 - \'vg��;�� 1 11l 'BOA 0)'OF `HEALTH - TOWN OF BARNSTABLE 367 Main Street - Hyannis, MA. 02601 PURPOSE Food Service Establishrnen Regular p.... .. Inspection Report �. Follow-up,,,,,,, 2 Complaint....... 3 Investigation ..... 4 Based on an inspection this day,the items circled below identify the violations in o tions cilities which must be corrected by Other .......... 5 the next routine inspection or such shorter period of time as may be specified in writing by the regulatory authority. Failure to com- ply with any time limits for corrections specified in this notice may result in cessation of your Food Service operations. OWNER NAME ESTABLISHMENT NAME / ADDRESS I / ZIP CODE EST. ESTAB.NO. ;< SANIT.CO E '.: YR. MO. DAY `. :#TRAVEL TIME %:.'.z'• INSPEC.TIME ;E3i? STATE COD 3>?' INSP.PROCESS i.D. t_ < 8-10 ?? 11-16 t y `•. 17-19 s# 0-22 `:< 23-24 #>'•' S-27 Q 72 kk _t WT.COL. '...IO /� WT. COL. FOOD SEWAGE ONSource;sound condition,no spoilage ?•. s' 30 :;. Sewage and waste water disposal q? 57 Original container;properly labeled : :: 31 PLUMBING FOOD PROTECTION _ Installed,maintained 58 IF tentially hazardous food meets temperature requirements "`• Cross-connection,back siphonage,backflow 59 ring storage,preparation,display,service,transportation " '` 32cilities to maintain product temperature 33 TOILET& HANDWASHING FACT LITI ES ermometers provided and conspicuous : ? 34 (• Number,convenient,accessible,designed,installe60 ........tentiall hazardous food properly thawed "<" y � 35 ;� ; Toilet rooms enclosed,self-closing doors;fixtures,good repair,clean: hand cleanser,sanitary towels/hand-drying61 wrapped and potentially hazardous food not re-served :` : 36devices provided,proper waste receptacles od protection during storage,preparation,display, - ". 37rvice trans o ion GARBAGE & REFUSE DISPOSAL f:' 38Containers or receptacles,covered: adequate number62 use,food(ice)dispensing utensils properly stored 39 "' insect/rodent proof,frequency,clean ' •� Outside storage area enclosures properly constructed, ••••• -y PERSONNEL '. clean;controlled incineration rf#': 63 Personnel with infections restricted 40 Hands washed.and clean,good hygienic practices _ 41 INSECT, RODENT,ANIMAL CONTROL Clean clothes,hair restraints _ 42 ''"' Presence of insects/rodents—outer openings protected, " no birds,turtles,other animals FOOD EQUIPMENT & UTENSILS '= 43 FLOORS, WALLS & CEILINGS <� :Food(ice)contact surfaces: designed,constructed,main- ..�. , s twined,installed,located Floors,constructed,drained,clean,good repair,covering inns M;tiorr—dus.ess cleaning methods 65 -== Non-food contact surfaces: designed,constructed,main- ''''�:�: 9 twined,installed,located ` '''''' _ 44 Walls,ceiling,attached equipment: constructed,good �`''�` 66 _= Dishwashing facilities: designed,constructed,maintained, ...."' ; repair,clean,surfaces,dustless cleaning methods installed,located,operated ? 46 _ Accurate thermometers,chemical test kits provided,gauge 46 LIGHTING cock(1/4"IPSvalve) Pre-flushed,scraped,soaked. .'''>: 47 Lighting provided as require fixtures shielded ;:: 67 Wash,rinse water:clean,proper temperature 48 VENTILATION Sanitization rinse:clean,temperature,concentration,ex- :may49 ' Rooms and equipment—vented as required posure time;equipment,utensils sanitized ?•.tiz; Wiping cloths: clean,use restricted 50 DRESSING ROOMS #;ram Food-Contact surfaces of equipment and utensils clean, "'"' 51 Rooms,area,lockers provided,located,used free of abrasives,detergents ;; 69 Non-food contact surfaces of equipment and utensils clean :•;; 52 OTHER OPERATIONS Storage,handling of clean equipment/utensils " ` ?►` Toxic items properly stored,labeled,used Single-service articles,storage,dispensing * 54 Premises maintained free of litter,unnecessary articles, No re-use of single service articles '':*: 55 ::! )f: cleaning maintenance equip ent properly stored. Author-:' 71 ized personnel WATER yE Complete separation•froml' ing/sI epi gquart ;.Laundry.,'.' 72 Water source,safe: hot&cold under pressure 5 56 i4: Clean,soiled linen r erly;tor if i>P; 73 , Received by: name - FOLLOW-UP RATING SCORE 75-77 ACTION VPes .......74-1 100 less weight of Change..... 78-C title WD.......... 2 items violated-+ Delete.........D �—✓ Inspected by: name ��'h �� ^ / „h . -i_o ftridcal•Items Requiring Immediate Attention. Remarks on back(80-1) s ii=M FDA 2420(8/80) PREVIOUS EDITION MAY BE USED USE REVERSE FOR REMARKS t � tc ITEM Nd. REMARKS C A 4CTED BY i Y 4 - • o �r- — 0 I � ! i II i 13 ii i i \ i I i i i i i { ! � 9 i r D .. ... 6" WEST MAIN STREET -- � VS y��. N��I ORAPr�"ilGS fi i " HYANNIS, MA `� !� "� o 10 SEABOARD LANE HYANNIS, MA 0205®1 � g _ SEABOARDPLAN PHONE: 508- 5_6631 r„I yl ., r �y 1 t 1 C 3 2� c Gh \\ r' •,r � 1 t•. M� ; _ r -N� ,- W[: ` , , L.. t./ \J U i...•' P t.... k / J � a ,� - y't" = •x t'+.. .1 a...t>'' V C4 FLOOR EL, : b5.2S 514 , 1 ti 1 _— is k: r s y .._.-....+..+„- - - _ .-..ter+__..-.+� ++..-.. _.+�'_. f R . , � • ! _ i 1 ...,.-...w..rr-...«,.: '�j•_ - 1 ♦ � .`.ram.•" M1 ... r .. i 4 w .._ t •'`� , /FOR REGISTRY USE ONLY REVIStONS CHECKED B� NOTES - -- — MAY 1 2 1995.� -- - # T F -% � �,• � � ( �' '� I hereby certify that this plan has been ��`�� ' PLAN OF ND IN _ //� N J0+W AL.L. UN'DERGRO ND Yar��c : - , E! Cv O ? E r'+ prepared in conformity with the rules and J. c � I W E fi J�JNE / i _ C Cregulations PF 7 / MAw / 19 b ANDANDty±rFlil (`• ' 7— a CF X IS of the R stars of Deeds of ��tl�; sT1I 8.�14 tIr GS NOT HI�,T� IC t�tY S'6NIFI AN the Commonwealth of Massachusetts . � ,� � ��;�� PREPARED FOR __ (4) PROPERTY S WITHIN +G.P.� ZONE JOF CONTRIBUTICIN . AT -/�� t_.`�"' fora �� ! �A�'�� ,�-� PftaPF:RT'Y tS, WITHIN Ft_C�; ZG'F�F C ''.'lI1V: i: ' CIGi iNC � -. _ ' A�f� C,T(?f i 'r4 I N �i T �. 101 1N AREA OF "C� ICAO "�^'; �r hy�E�J�A� CC�Mt � � � _ Registered Land �urvey�or b PL:S ?rvG��+LE. M f ` -4 Y SCALE 1 = U (ter WESTEkLY UPIVFWAY TO BE: kt1,�,NU( NF-0 HYA , -� _� . \ 0231 r NO 'NETLAND AREAS WITHIN ICO FEE T CF F POPE;YDate PREPARED BY � McKINNON AND SONS IN I_ _.___ _ — A f r i, v y.. ,• Ki�c�n� ENGINEERING - LAND ' ICE P I N G , PAGE _ '_ OF 469 SLOCUM RQAD - ' DRAWN BY : r uCw CHECKED BY* DATE: �7 / JA - A � '� : OATS o RTn�duTH , ,�A� �..� _ 02747 \Nx . z< _, .- _. .. ...,. _-- - .. -..,:.. . .. .. 5, •:.,c: __ »..- . q, ,. ..fir" ,. .� .:; +• ....+a•:+ •Y' ... ,.' -3i:•; - yt',t... ! e. 'y a _-f,. k'..,5 _ . !.2!tVF t - �n U r � M O rT U o 1 r-+ o 4?' 6' 0i S � .0i f c --�— V '— 3" ILJIFREEZER - + WATER TANK INK SINK ____j + PROPOSED ICE. CREAM o WORK.. AREA Em=4 N COUNTER RtFRIGERJAOR ____._._ --_ ..______ ; WATER TANK ; { - _ � . 1 nEXiSiTNG DOOR WE-4 W W cr T) � E7KISTING ICE EXISTING WATER STORAGE v 1 + SALES AREA � AREA SERVICE AREA � o ICE CREAM NEW 3'- 0" WATER DISTRIBU ilON AREA ORDERING AREA �` DOOR -- EOPLOYEE ACCESS OILY E4 PROPOSED PLAN w � 1/4" - 1'-0' V 1 O a 0 a � x APR. 29, 1995 8864