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HomeMy WebLinkAboutHYANNISPORT GOLF CLUB - FOOD t HYANNISPORT CLUB 1 HYANNISPORT GOLF CLUB IRV�ING- AVE.HYANNI SPOR'.• 2 Irving Ave. Hyannisport -= Town of Barnstable BOARD OF HEALTH John T.Norman Board of Health Donald A.Gaudagnoli,M.D. MRNSUBM S F.P.(Thomas)Lee MASS 200 Main Street, Hyannis, MA 02601 Daniel Luczkow,M.D.,Alt. 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: 245 Issue Date: 05/20/2022 DBA: HYANNISPORT GOLF CLUB - PIZZA- TEMPORARY OWNER: HYANNISPORT CLUB, INC. Location of Establishment: 2 IRVING AVENUE HYANNISPORT MA 02647 Type of Business Permit: FOOD SERVICE Annual: Seasonal: YES IndoorSeating: 240 Outdoor5eating: 56 Total Seating: 296 FEES FOOD SERVICE ESTABLISHMENT: $300.00 YEAR. 2022 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2022 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: MOBILE- ICE CREAM: C /� FROZEN DESSERT: Thomas A. McKean, IRS,CHO, Health Agent FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: APPROVED: 04/26/2022- Temporary Food Variance to use outdoor wood-fired pizza oven until May 1, 2027. The pizza will be prepared indoors within the licensed kitchen. II. Innovative/Alternative (I/A) —Septic: Darren Meyer, Meyer& Son, representing Daniel Kevles, owner—215 Bay Lane, Centerville, Map/Parcel 186-013, 27,785 square feet parcel, repair of failed septic, requesting use of Infiltrator septic system with multiple variances. n seconded the Board voted to rant the variances on revised Upon a motion duly made and g plan dated April 22, 2022 with the following condition: a three bedroom deed restriction be recorded at the Barnstable County Registry of Deeds. (Unanimously, voted in favor.) III. Food —Variance: Nick Reney, Hyannisport Club—2 Irving Way, Hyannisport, Map/Parcel 266-031, variance to use outdoor wood fired pizza oven. Upon a motion duly made and seconded, the Board voted to grant a temporary permit to cook pizzas outdoors within an outdoor wood fired pizza over at 2 Irving Avenue. The cooking unit is proposed to be located at the terrace outdoors adjacent to the licensed food facility. The pizzas will be prepared indoors within the licensed kitchen. This temporary permit will expire In five years on May 1, 2027. (Unanimously, voted in favor.) IV. Temporary Food Events: A. Judith Desrochers for Love Our Labyrinth Event at Meetinghouse Farm—2135 Meetinghouse Way, West Barnstable, Map/Parcel 130-012 on May 7, 2022 from 4pm— 6pm. Food will include: mixed cheese, crackers, grape garnish, traditional store-bought deviled eggs, black olive garnish, mixed vegetables—carrots, celery, broccoli, summer squash, mixed pastries, chocolate brownies, chocolate nut brownies, and small eclairs, and a fruit bowl. Upon a motion duly made and seconded, the Board voted to grant the temporary food event with the above-listed menu. (Unanimously, voted in favor.) B. Ira Mendoza for Cotuit Center for the Arts—4404 Falmouth Road, Cotuit, Map/Parcel 024- 022, holding an event four times during the season: July 24, July 31, August 7, and August 14, 2022. Food will include: individual frittata, using pasteurized liquid eggs, fresh cut fruit and baskets of assorted mini muffins. Upon a motion duly made and seconded, the Board voted to grant four temporary events with the following menu: cut fruits, egg frittata, and muffins. (Unanimously, voted in favor.) V. Body Artists— New Variances A. Hiury Lemos, proposing to work at Great Island Tattoo— 12 Enterprise Road, Hyannis, Map/Parcel 293-045 as a body artist with Safe Each Life Certification in lieu of anatomy and physiology, and experience. Mr. Lemos was not present. Page 2 of 2 BOH 04/26/2022 Ze-J1 s-e�► Town of Barnstable BOARD OF HEALTH John T.Norman Board of Health Donald A.Gaudagnoli,M.D. RARN,qrABLE F.P.(Thomas)Lee 200 Main Street, Hyannis, MA 02601 Daniel Luczkow,M.D.,Alt. 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: 245 Issue Date: 03/24/2022 DBA: HYANNISPORT GOLF CLUB OWNER: HYANNISPORT CLUB, INC. Location of Establishment: 2 IRVING AVENUE HYANNISPORT MA 02647 Type of Business Permit: FOOD SERVICE Annual:, Seasonal: YES IndoorSeating: 240 OutdoorSeating: 56 Total Seating: 296 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: CA FROZEN DESSERT: Thomas A. McKean, IRS, CHO, Health Agent FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: pFTLiy` Town of Barnstable BOARD OF HEALTH John T. Norman Board of Health Donald A.Gaudagnoli, M.D. anWNRTAuLE, F.P.(Thomas)Lee MASS Daniel Luczkow,M.D. Alt. $ � 9• 200 Main Street, Hyannis, MA 02601 Phone: (508) 862-4644 Fax: (508)790-6304 www.townofbarnstable.us Permit to Operate a Food Establishment In accordance with regulations promulgated under authority of 105 CMR 590.000 M.G.L. Chapter 94 Sections 305A, 305B, 146, 189 and 189A; Chapter 111,Sections 5 and 127A, a permit is hereby granted to: Permit No: 245 Issue Date: 01/01/2022 DBA: HYANNISPORT GOLF CLUB OWNER: HYANNISPORT CLUB, INC. Location of Establishment: 2 IRVING AVENUE HYANNISPORT MA 02647 Type of Business Permit: FOOD SERVICE Annual: Seasonal: YES IndoorSeating: 300 OutdoorSeating: 0 Total Seating: 300 FEES FOOD SERVICE ESTABLISHMENT: $300.00 YEAR. 2022 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2022 B&B- FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: MOBILE- ICE CREAM: C,i FROZEN DESSERT: Thomas A. McKean, IRS, CHO, Health Agent FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE i Restrictions: For Office Use w Yam^ 114j' .� Town of Barnstable fDate Paias�a: ? = Inspectional Services Public Health Division ` _ n� Thomas McKean,Director 200 Main Street,Hyannis,MA 02601 Office: 503-862-4644 Fax: 508-790-6304 APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE _ NEW OWNERSHIP RENEWAL NAME OF FOOD ESTABLISHMENT: ADDRESS OF FOOD ESTABLISHMENT: �� l 'j ,'lca C'w(? h t'1c\n o x MAILING ADDRESS(IF DIFFERENT FROM ABOVE): 1?6 ( � ?�1Z 1��jc\rtcA,s ac E-MAIL ADDRESS: V 1 -w �`:)o (--- t c. O n iS jib`4 (j t,b TELEPHONE NUMBER OF FOOD ESTABLISHMENT: S( u� n T- L)C6of TOTAL NUMBER OF BATHROOMS: WELL WATER:YES NO V ..(ANNUAL WATER ANALYSIS REQUIRED) 2 ANNUAL: SEASONAL: L.� DATES OF OPERATION:3/_J_./u TO 1114 31/ 21J Z Z NUMBER OF SEATS: INSIDE: 10 OUTSIDE: tO TOTAL: 2 `� SEATING: MUST OBTAIN A COMMON VICTUALLER'S LICENSE FROM LICENSING DIV. ***OUTSIDE DINING REMINDER*** OUTSIDE DINING MUST BE APPROVED BY THE HEALTH DIV.AND LICENSING AND MEET OUTSIDE DINING REQUIREMENTS. IS WAIT STAFF PROVIDED FOR OUTSIDE DINING? / IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S)? y 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 f COTTAGE FOOD INDUSTRY(formerly residentibl 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 QAApplication Forms1F00DAPP 2020.doc OWNER INFORMATION: v� eo [ , FULL NAME OF APPLICANT I f � Y t/�'� C L, ( M �►Yil �� V�N SOLE OWNER: YES lq . D.O.B 22 OWNER PHONE# "7 '7 q 7 ADDRESS 2 '� 2�J 1 n� 4yp tie-- A 0 (L4 M A- t(7 CORPORATE OWNER: CORPORATE ADDRESS: PERSON IN CHARGE OF DAILY OPERATIONS: List(2) Certified Food Protection Managers AND at least(1)Allergen Awareness Certified Staff All FOOD ESTABLISHMENTS must have 1 Certified Food Protection Manager PER SHIFT. **ATTACH COPIES OF CERTIFICATES** The Health Div. will NOT use past years' records. You must provide new copies and POST THE CERTIFICATES at your food establishment. Certified Food Managers Expiration Date Allergen Awareness Expiration Date 3 ?7 3 '7 IV 3 �' 2. L--19ya4 1 le / Za2r 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 htto://www townolbarnstable.us/healthdivision/aaplications.asp. OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. NOTICE: Permits run annually from January 1 st to Dec.31"each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC 1 st. I QAApplication FormsTO0DAPP REV3-2019.doc t F Town of Barnstable BOARD OF HEALTH John T.Norman Board of Health Donald A.Gaudagnoli,M.D. BAWM ALL Paul J.Canniff,D.M.D. b ,� 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: 245 Issue Date: 01/01/2021 DBA: HYANNISPORT GOLF CLUB OWNER: HYANNISPORT CLUB, INC. Location of Establishment: 2 IRVING AVENUE HYANNISPORT, MA 02647 Type of Business Permit: FOOD SERVICE Annual: Seasonal: YES IndoorSeating: 300 OutdoorSeating: 0 Total Seating: 300 FEES FOOD SERVICE ESTABLISHMENT: $300.00 YEAR. 2021 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2021 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: - - - -- -- - — MOBILE-FOOD: MOBILE-ICE CREAM: Q� FROZEN DESSERT: Thomas A. McKean, RS, CHO, Health Agent FOR ESTABLISHMENTS WITH SEATING: i PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: Town of Barnstable For Office Use Only: Initials: Date Paid 02l Amt Pd$ BA NSPAISM Inspectional Services �FO MA'S Public Health Division Check# D `� A Thomas McKean, Director 200 Main Street, Hyannis, MA 02601 Office: 508-862-4644 Fax: 508-790-6304 APPLICATION FOR PERMIT TO OPERATE`A/FOOD ESTABLISHMENT DATE M dutch I NEW OWNERSHIP RENEWAL X NAME OF FOOD ESTABLISHMENT: o S?Avy C lam,b -- T ADDRESS OF FOOD ESTABLISHMENT: Z YZ\/I n� A✓" Py— MAILING ADDRESS(IF DIFFERENT FROM ABOVE):_p 4 E-MAIL ADDRESS: M.q Aril V 1 A k ki a h N g Pcd- 4 CV�✓) TELEPHONE NUMBER OF FOOD ESTABLISHMENT: S( A 7-7S- 6 r TOTAL NUMBER OF BATHROOMS: & WELL WATER: YES NO X ... (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: SEASONAL: DATES OF OPERATION: y / I / V TO �"/ .3 a/ 2°2 NUMBER OF SEATS: INSIDE: '250 OUTSIDE: SS TOTAL: 2 SEATING: MUST OBTAIN A COMMON VICTUALLER'S LICENSE FROM LICENSING DIV. ***OUTSIDE DINING REMINDER*** OUTSIDE DINING,MUST BE APPROVED BY THE HEALTH DIV.AND LICENSING,AND MEET OUTSIDE DINING REQUIREMENTS. IS WAIT STAFF PROVIDED FOR OUTSIDE DINING? Izs IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S)? Alb 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 FormsT00DAPP 2020.doc OWNER INFORMATION: FULL NAME OF APPLICANT l 'U�ti�,( xlI 1 04 A SOLE OWNER: YES D.O.B �I Zv / OWNER PHONE # �I " 2 1 G 13�l7 _ r � k a 2(ADDRESS i t CORPORATE OWNER: CORPORATE ADDRESS: PERSON IN CHARGE OF DAILY OPERATIONS: List(2) Certified Food Protection Managers AND at least(1)Allergen Awareness Certified Staff All FOOD ESTABLISHMENTS must have 1 Certified Food Protection Manager PER SHIFT. "ATTACH COPIES OF CERTIFICATES** The Health Div. will NOT use past years' records. You must provide new copies and POST THE CERTIFICATES at your food establishment. Certified Food Managers Expiration Date Allergen Awareness Expiration Date L /Vic, o1,0 s�Vz i 1 ia� 2. ),►4,J(LCN q e— 1 Y16 Ua 3 Zo 74 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.asi). OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. NOTICE: Permits run annually from January 1 st to Dec.3 1"each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC 1 st. Q:\Application FormsTOODAPP REV3-2019.doc °p THE T TOWN OF BARNSTABLE' \ HEALTH INSPECTORs Establishment Name: Dat� A3 age: 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 � a3q: `0$ HYANNIS,MA 02601 M-8 -FRI. NO Reference R-Red Item PLEASE PRINT CLEARLY'rFo MPS° 508-862-0644 FOOD ESTABLISHMENT INSPECTION REPORT Name Date Type of T f Inspection O e ion s Address Risk Serviced ection 1 _� Level Re Previous Inspection Telephone Residential Kitchen Date: 1 C Mobile re-operation Owner HACCP Y/N Temporary us�pe-cfRl ess 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) ❑ C'C�/ FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands l l ❑ 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 LQ FOOD FROM APPROVED SOURCE TIMEITEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures LC- ❑ 5.Receiving/Condition ❑ 17.Reheating 17 ❑ 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 /1 n (/ ❑ 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: es Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. 05 ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction:Based on an inspection today,the items checked indicate violations of 105 CMR 590.000/Federal Food Code. ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food B=One critical violation and less than non-critical violations 9 if no critical violations observed,4 too 6 von-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot ' 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If 27.Physical Facility ) aggrieved y y 9 g q 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 y y (FC-6)(590.007 a rieved b 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,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: Ins ector's Signature Print: 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 C'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 Violation Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 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 3-3021 ...�� ' Protection from Unapproved Additives Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41 590.004(F) EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* * 2. 590.903(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 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 Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions g ( ) Disposition of Adulterated or Contaminated Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources g Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004 A-B) Compliance with Food Law* * 3-801.11(D) Raw or Partially Cooked Animal Food and ( P 4-501.111 Manual Wazewashing-Hot Water 7.206.12 Rodent Bait Stations * 3-201.12 Food in a HermeticallySealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served P 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) 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 * Equipment 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 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* ery c&c rrrizoa 4-602.11 Cleaning Frequency of Utensils and Food_ Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min Eggs* 4-702.11 Frequency Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surf 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 3-201.15 . Molluscan Shellfish from NSSP Listed Chemical* g 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- * - Ratites-165°F 15 sec* in mobile food,temporary and residential Sources g� P azY 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 shouldpractices 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding Requiremens be debited under#29-Special 5 -Receiving/Condition - 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3-403.11 C * (Blue Items 23-30) 3-202.15 Package Integrity Tti ( ) Commercially Processed RTE Food-140°F 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) Cooling Cooked PHFs from 140°F to 70°F 3-202.18 She Identification g Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 5-20411 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 . 3-402.11 Parasite Destruction* Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 .008 , HACCP Plans 6-301.12 Hand Drying Provision. 29. Special Requirements .009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 1 Conformance with Approved Procedures* S:59oFormback6-2doc *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 INE ro� TOWN OF BARNS_TABLE. •. HEALTH INSPECTOR-s Establishment Name: Date: Page: of P�w�f Yo 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 t639• 16 0� HYANNIS,MA 02601 MON.-FRI. No Reference R-Red Item PLEASE PRINT CLEARLY. Y.. a 5 -862-4 FOOD ESTABLISHMENT INSPECTION REPORT _ Name ( } Date e o Type of Inspection 012 Routin Address Risk od Service =inspection Level ction Telephone Residential Kitchen Date: V / Mobile Pre-operation 1 Owner HACCP Y/N Temporary Suspect IllnessIL t7 AeVOL14 /" 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) OF 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 i ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations ,ref 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 ins ection today,the items ❑ 90 Embar checked indicate violations of 105 CMR 590.000/Federal Food Code. ❑ Emergency Closure ❑ Voluntary Disposal Other: ❑ 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food B=One critical violation and less than 6n 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 6non-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than i non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of ( ) ) be in writing and submitted to the Board of Health at the above address violations observed,7 to anon-critical violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials FC-7(590.008 g violation,4 to 8non-critical violations=C. 29.Special Requirements (590.009) within 10 days of receipt of this order. 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N /// #Seats Observed Frozen Dessert Machines: Outside Dining Y _N PIC's Signature Print: Self Service Wait Service Provided Grease Trap Size Variance Letter.Posted Y N Dumpster Screen? Y N Violations related to Foodborne-Illness- - Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 . 590.003(A) Assignment of Responsibility* F 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs Cooked and RTE Foods.* *- - 19 P-HF Hot and-Cold Holding.. - 2-ifl331 Person-in-Charge Duties - - - � 3-302.14 Protection from Unapproved idditives Contamination from Raw Ingredients 15 _ Poisonous or Toxic Substinces 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* g g 3-501.16(A) Hot PHFs Maintained At or Above 140°F* 590.003(C) Responsibility of the-Person-in-Charge to- - - - 7-102.11 Common Name-Working Containers* * Require Reporting by Food Employees and Contamination from the Environment 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 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) 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 Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions i= � ) 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 Regfilated sources' - 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Warewashin Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a HermeticallySealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* P 7-206.13 Tracking Powders,Pest Control and 3-201.13 FluidMilk andMilk 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 IcelvIade Fiom Potable Drinking Watei* 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 stem*. _ _ 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* g PP Y Not Otherwise Processed to Eliminate Equipment* 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* sg°"°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*' _ -` "'' " ' - - 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) Commercially Processed RTE Food-140°F* (Blue Items 23-30) 3-202.15 Package Integrity Critical and non-critical violations,which do not relate to the foodbome 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3-403.11(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* s 23. Mona ement and Personnel FC-2 .003 TagsiRecords:Fish Products 5-263.11 Numbers and Capacities* Within 4 Hours 9 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction* Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils_ FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients' Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. 1 Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 129. 1 Special Requirements .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 590.00.0: *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. -�,°piNEl TOWN OF BARNSTABLE. HEALTHINSPECTOR'S Establishment Name: Date: age: of � '4 ' OFFICE HOURS PUBLIC HEALTH DIVISION 800-930A.M. BARN ABLE. 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified y MASS. MON.-FRI. cbp 039.Aim HYANNIS,MA 02601 508-862-4644 No Reference R-Red Item PLEASE PRINT CLEARLY 'FON1P` FOOD ESTABLISHMENT INSPECTION REPORT 9_ Name - Date o Tvae of sec ion r Routine Address Risk od Service e- a ion c Level Previous Inspection Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP YIN Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP - In: Other Inspector Out: G r r-i- 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 1, c t!� ❑2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIMEITEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling tr ❑ 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 S i - ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑22.Posting of Consumer Advisories LV Violations Related to Good Retail Practices(Blue Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: ❑ No El Yes Non-critical(N)violations must be corrected immediately or within 90 days as determined by the Board of Health. Overall Rating Voluntary Compliance Employee Restriction/Exclusion❑ ry p ❑ ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction.Based on an inspection today,the items checked indicate violations of 105 CMR 590.000/Federal Food Code. ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical;results in an F. 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 a 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 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 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 Pruvided Grease Trap Size Variance Letter Posted Y N v 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* S Cross-contamination L 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs 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-Stara e* Applicants* - - 3-302.11(A) Food Protection* P g 20 Time as a Public Health Control 7-202.11 Restriction-Presence and Use* 590.003(F) Responsibility of A Food Employee or An 3-302.15- Washing Fruits and Vegetables 3-501.19 Time as a Public Health Control* 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 * ( ) 4 590.003(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 Reservior of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated � ) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and'Water From Regulated Sources- - g - Food Contact Suifaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.1](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 Pe 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 _ Shell Eggs* Sanitization Temperatures* TIMEITEMPERATURE CONTROLS 3-202.14 - Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 1 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* -' Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 5-101.11 Drinking Water from an Approved System* Eggs 4-601.11(A) Clean Utensils and Food Contact Surfaces of E s-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game_ __ 4-602.11 _ Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* Pathogens* Eq crive 1/U2001 590.006(B) Water Meets Standards in 310 CMP 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 4-763.11 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,tern o and residential Sources 1 p Proper,Adequate Handwashing g' P mTY Game.and W PP Y Wild Mushrooms Approved B _ _ _ - 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 Zood Hygienic Practices 77 Reheating for Hot Holding practices should be debited under#29-Special 2-401.11 Eating,Drinking or Using Tobacco* * Requirements. $ Receiving/Condition - - - - - - - - - - g. g g 3-403.11(A)&(D) PHFs 165°F 15 sec 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B)- Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES 3-202.15 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 * 13 Handwashing Facilities 3-501.14 A CoolingCooked PHFs from 140°F to 70°F 3-203.12 Shellstock Identification ( ) Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 5-20411 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 29. Special Requirements 1.009 3-502.11 Specialized Processing Methods* 30. Other 3-502.12 Reduced-Oxygen Packaging'Criteria* 8-103.12 Conformance with Approved Procedures* S:590Formback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. `o a row TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: Date: Page: of OFFICE HOURS ^` AR E°� 2 3:30 PUBLIC 0 MAN STREET 3:30-4:30 DIVISION .. - - =s:3 .M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified P P.M. MASS. $ MON.-FRI. 94, ,639,ago HYANNIS,MA 02601 aoa-asz�saa No Reference, R Red Item,. PLEASE PRINT CLEARLY rFOMPy FOOD ESTABLISHMENT INSPECTION REPORT c vk(,Qx. Name Date Type o iyp&jftspection O er outine�- Address Risk od.Service spection Level a Previous Inspection Telephone Residential Kitchen Date: L V Mobile Pre-operation Owner HACCP Y/N Temporary - Suspect Illness LS 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 ❑ 11 Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIMEITEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures <J ❑ 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: s Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. F9_ F] Voluntary Compliance . ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled Ele gency 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 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 8non-critical violations=C. 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print:A 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N f •`�t,V �j�, #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 �.., -...: ..-i ..� ..,,-. .�.,�...-_ �.- �.._....,�,,--..-.,--.---`a..-,..r--,• ._...L-`..._✓-..�.�.�r.....:..�.�-.�..�,�..::..e.�,.-.�.,..�-�-...._..--._..�.�,..��w---•-• -..+.-.�+----^--r...`-r--...-�.-+-.._.-.-,y+.^^--'"--"^'--r s•l__ �.,. ._ .� ,--•-_.-..-_�-�..._3..k-�, - ,r`+±�arx-._ .-rs.+.�.«.-'_"-�� Violations related to Foodboine Illness Violations Related to Foodborne Illness Interventions i �I Interventions and Risk Factors(Red Items-1-22) and Risk Factors(Red Items 1-22) (Cont.) > FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs Cooked and RTE Foods.* 19 PHF Hot and Cold Holding 2-103.11 Person-in-Chazge Duties - -- - - -- - - - 3-302.14 Protection from'Unapproved Additives* Contamination from Raw Ingredients 15 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 ge to _ _- _ .. 7-102.11 Common Name-Working Containers* 3-501.16(A) Hot PHFs Maintained At or Above 140°F Require Reporting by Food Employees and Contamination from the Environment 7-201.11 Se 3-501.16(A) Roasts Held At or Above 130°F* Separation-Storage* Applicants* - - - - - 3-302.11(Af" 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* Requirements 3-304.11 Food Contact with Equipment and Utensils* 590.004(11)7-203.11 Toxic Containers-Prohibitions* Variance Re q 590.003(G) Reporting by Person-in Charge* Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* - _ REQUIREMENTS FOR _ 3.306.14(A)(B)Returned Food and Reservior of Food* 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions g � ) Disposition of Adulterated or Contaminated Food -- - 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 '"-- ' Foot1 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-SOl.1d-1- -- Manual Wazewashing-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 Pe 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products` _ 4-501.112 Mechanical Wazewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIMEITEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking-Water* - - - - -Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of * 4-601.11(A) Clean.Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System. _ _ _ _._. Equipment* gg Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Effective ronom 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* 3-20L14 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* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-70111 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 i ut Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and A Mushrooms Approved By 10 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* A 1 All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail _ _ _ 3-401.11( )( )ro) 3-201.17 Game Animals* FIT 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-M01.12 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* 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 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Item Good Retail Practices FC 590.000 Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction* Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 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. HEALTH INSPECTOR'S Establishment Name: Date: ZU Page: of TOWN OF BARNSTABLE � 3 { �Z� q OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30A.M. BARNSrABLE. • ) 20 AVI STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified 059. `0� ^ ICJ / 02601 MON.-FRI. No Reference R-Red Item PLEASE PRINT CLEARLY pIFD MA'S° 11\ 508-862-FRI OOD ES IS ENT INSPECTION REPORT Name Date �voe of Type of Inspection erati Routine O Address Risk o Service Re-inspection Level Previous Inspection Telephone Residential Kitchen Date! Mobile e-operation Owner HACCP Y/N Temporary s ess Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP el 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 ^ of! 4f 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 4��e2�� FOOD FROM APPROVED SOURCE TIMEITEMPERATURE CONTROLS(Potentially Hazardous Foods) 'J" ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures lie- F-1 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 Holding04 IF PROTECTION FROM CONTAMINATION ❑20.Time As a Public Health Control I TI/FLI ffv 7 ❑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 ly Critical(C)violations marked must be corrected immediately. (blue&red items) �- . ❑ Non-critical(N)violations must be corrected immediately or Overall Rating n Corrective Action Required: Nof within 90 days as determined by the Board of Health. �� �_ ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection S hed us uled mergency Spension C N Official Order for Correction:Based on a insp tion today,the items Embargo checked indicate violations of 105 CMR 590.000/Federal Food Coode. ❑ ❑ Emergency Closure Voluntary Disposal Other: 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food B-One critical violation and less than non-critical violations 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If if no critical violations observed,4 too 6 von-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot C=2 critical violations and less than non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must 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 8non-critical violations C. 29.Special Requirements (590.009) within 10 days of receipt of this order. = 30.Other DATE OF RE-INSPECTION• Inspector's Signature Print: 31.Dumpster screened from public view Permit Posted? 20 Y N Grease Trap Previous Pumping Date Y N fe J; 1 ►�" p P 9 Grease Rendered #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Signature P nt Self Service _ Wait Service Provided Grease Trap Size Variance Letter Posted Y N ,- . Dumpster Screen Y N Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41'F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs Cooked and RTE Foods.* 19 PHF Hot and Cold Holding 2-103A I Person-in-Charge Duties 3-302.14 Protection from Unapproved Additives* Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41'F/45°F 590.004(F) EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 590.003(C) Responsibility of the Person-in-Charge to Other* 7-102.11 Common Name-Working Containers* 3-501.16(A) Hot PHFs Maintained At or Above 140°F 2 Require Reporting by Food Employees and Contamination from the Environment * 3-501.16(A) Roasts Held At or Above 130°F* 7-201.11 Se azation-Storage* Applicants* 3-302.11(A) Food Protection* P g * 20 Time as a Public Health Control 7-202.11 Restriction-Presence and Use 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.004 11 Variance Re uirements 3-304.11 Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions* ( ) q 590.003(G) Reporting by Person in Charge* Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Rrated or of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated � ( ) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004 A-B Compliance with Food Law* * 3-801.11(D) Raw or Partially Cooked Animal Food and ( ) P 4-501.111 Manual Wazewashin Hot Water 7.206.12 Rodent Bait Stations 3-201.12 Food in a HermeticallySealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* P 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mccnanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* 1 TIME/TEMPERATURE CONTROLS * 4-501.114 Chemical Sanitization-Temp., H. 1 16 Cooking Proper 3-202.14 Eggs and Milk Products,Pasteurized P•�P _� P Temperatures9 for PHFs - CONSUMER ADVISORY Concentration and Hardness* y- 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 brinkdn Water from an Approved System* 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* g PP Y Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Effective vuzooi 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 i 3-401.11(A)(2) Ratites,Injected Meats-155`F 15 Tee* 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* 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* 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 Requirements.practices should be debited under f129-Special 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2 401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165"F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * + 3-301.12 Preventing Contamination When Tasting* 3-403.11 C Commercial) Processed RTE Food-140°F* (Blue Items 23-30) 3-202.15 Package Integrity � O 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* 1g Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 3-202.18 Shellstock Identifieation* 13 Handwashing Facilities 3-501.14 Cooling Cooked PHFs from 140°F to 70°F (A) g fiction Maintained* 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 Identi Tags/Records:s/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 g 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 w th 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* 5:590Formback6-2doc 'Denotes critical item in the federal 1999 Fouts Code or 105 CMR 590.000. 'Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. LF. . TOWN OF BARNSTABLE HEALTH INSPECTOR�s Establishment Name: Date: ge; of .� OFFICE HOURS BARN STABLE. PUBLIC 2 0 MAIN HEALTHT DIVISION - 3:30-4:30A.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified 3:30-4:30 P.M. M65; m� HYANNIS,MA 02601 08-8 -46 No Reference R-Red.Item PLEASE PRINT CLEARLY 508-862-4644 rFD MPS FOOD ESTABLISHMENT INSP CTION REPORT Name GF` l Date ape of Type of Inspection O Routine Address a Risk od Service Re-inspection -' Level Previous Inspection Telephone Residential Kitchen D �- ty «° Mobile re-operatio Owner HACCP Y/N Temporary Hess 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. 4F 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 IV 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) ❑ 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 �7, Critical(C)violations marked must be corrected immediately. (blue&red items) / Corrective Action Required: ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction:Based on an inspection today,the items ❑ go Voluntary Disposal ❑ Other: Embargo checked indicate violations of 105 CMR 590.000/Federal Food Code. 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 6=One critical violation and less than critical violations if no critical violations observed,4 too 6'non-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If C=2 critical violations and less than 9 non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must violations observed,7 to anon-cri 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address non-critical violations. If 1 critical refrigeration. violation,4 to 8Hon-critical violations C. 29.Special Requirements (590.009) within 10 days of receipt of this order. = 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Signature/1 Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N / /sA •C' 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* * 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.* * 19 PHF Hot and Cold Holding 2-103.11 Person-in-Charge Duties 3-302.14 Protection from Unapproved Additives Contamination from Raw Ingredients 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F 15 Poisonous or Toxic Substances * 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* 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 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 Fg Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Wazewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a HermeticallySealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* lx 7-�06.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIMEITEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or 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* ery erne 11112001 '. 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min* Eggs* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surf 4-702.11 Frequency Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 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 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 �0 Proper,Adequate Handwashing g' p � Game and Wild Mushrooms Approved By * 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Regulatory Authority 2-301.11 Clean Condition-Hands and Arms 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodbome illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11 A 1 b All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail ( )( )( ) 3-201.17 Game Animals* 11 Good Hygienic Practices 1.7 Reheating for Hot Holding practices should be debited under#29-Special Requirements. 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES 3-202.15 Package Integrity* 3-301.12 Preventing Contamination When Tasting* 3-403.11(C) Commercially Processed RTE Food-140°F* (Blue Items 23-30) q2 Prevention of Contamination from Hands Critical and non-critical violations,which do not relate to the foodbome 3-101.11 Food Safe and Unadulterated* 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 3-202.18 Shellstock Identification* 13 Handwashing Facilities 3-501.14(A) Cooling Cooked PHFs from 140°F to 70°F 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Item Good Retail Practices FC 1590.00,0 Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 5-20411 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 . 3-402.11 Parasite Destruction* Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 29. Special Requirements 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. s , °p ISE r TOWN OF BARNSTABLE - HEALTH INSPECTOR•s Establishment Name: Date: Page: of OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30 A.M, BARNsrAeLE. : 200 MAIN STREET 3:30-4:30 P.M:. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified vcbA M63,a m� HYANNIS,MA 02601 M-8 -FRI.62-4644 No Reference R-Red Item PLEASE PRINT CLEARLY rF0 MPS 508 FOOD ESTABLISHMENT INSPECTION REPORT ` Name Z7 Da De of Tyne of Inspection O eratio ts )_ Routine- Address Risk Level e _ revlo pection L Telephone Residential Kitchen Date: Mobile Pre-operation Oq Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint - al Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other Inspectoroil Out: Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. If 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 t( ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals s FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazard s Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating y ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding s PROTECTION FROM CONTAMINATION ❑ 20.Time As a Public Health Control ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE PO TIONS ❑ 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 8 within 90 days as determined by the Board of Health. © ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction: Based on an inspection today,the items ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: checked indicate violations of 105'CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4 590.005 6=One critical violation and less than 4npn-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 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 8 non-critical violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials (FC-7 590.008 9 violation,4 to 8npn-critical violations=C. 29.Special Requirements. (590.009) within 10 days of receipt of this order. 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC' Signature Pr' 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 1 q Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs 2-103.11 Person-in-Charge Duties Cooked and RTE Foods.* 3-302.14 Protection from Unapproved Additives* 19 PHF Hot and Cold Holding Contamination from Raw Ingredients 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F 1=515 Poisonous or Toxic Substances 590.004(F) EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 7-102.11 Common Name-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 Se azation-Storage* Applicants* 3-302.11(A) Food Protection* P g 20 Time as a Public Health Control 7-202.11 Restriction-Presence and Use* 590.003(F) Responsibility of A Food Employee or 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 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* q Food and Water From Regulated Sources y. 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 I Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 . Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 5-101.11 Drinking Water from an Approved System* Eggs 4-601.11(A) Clean Utensils and Food Contact Surfaces of E s-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Effecrive 11112001 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min* Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and StuffingContaining Fish,Meat,Poultry or 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* g 590.009(A)-(D) Violations of Section temporary and - ide in cater- * Ratites-165°F 15 sec* in mobile food,tem o and residential Sources 10 Proper,Adequate Handwashing g' P Game and Wild Mushrooms Approved By * 3-0Ol.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Regulatory Authority 2-301.11 Clean Condition-Hands and Arms 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodbome illness interventions and risk factors. * 2-301.14 When to Wash* 3-401.11 A 1 b All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 590.004(C) Wild Mushrooms ( )( )( ) 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding Requirements. radicsshould be debited under#29-Special 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3-403.11 C * (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 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 3-202.18 Shellstock Identification* 13 Handwashing Facilities 3-501.14 A CoolingCooked PHFs from 140°F to 70°F ( ) 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Item Good Retail Practices FC 590.000 Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3 402.11 Parasite Destruction* Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. 1 Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 129. 1 Special Requirements 1.009 3-502.11 Specialized Processing Methods* 30. Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Formback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. _ TH INSPECTOR'S Establishment � r oF.Ne ro Q TOWN OF BARNSTABLE P�OFFICE blishment Name: I�IT p (�Lll��f_'1 y 'l�,Lf"! Date: ^ Page: of kto ! . HOURS h PUBLIC HEALTH DIVISION 8:00-9:30A.M. 3:30-4:30 P.M. • BARNSTABLE. 200 MAIN STREET -� 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 R�p +679•s.0 - 508-862-4644 'FON1�` OOD ESTABLISHMENT INS CT ON REPORT Name Date Type of Tvoe Af Insoection `/, g Routine Al Address ,Risk =Foode ce Re inspection l Jil Level Previous In on Telephone Residential Kitchen Mobile re-operate Owner HACCP YIN Temporary Suspect Illnes Caterer General Complaint , Person in Charge(PIC) O Time Bed&Breakfast O erCP h f con� Inspector1 )�A M Zo 0-my- / - c. + l Each violation checked requires an explanation on the narrate 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 r ❑2.Reporting of Diseases by Food Employees and PIC C] 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) P ❑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 J ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) C'h ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HSP f ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORYor ❑ 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. I ❑ 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 automaticallytion of rodents or insects,or la lack of if: no hot 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than non-critical. If no critical water,sewage back-up,infesta 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. Actatkkn,4 to 8 non-critical vio(atio =C. 29.Special Requirements (590.009) within 10 days of receipt of this order. DATE OF RE-INSPECTION: Ind p"r'sature Print31.Other = / 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(: l Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y IN I" (C, d 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 3-201.12 Additives* 3-501.15 Cooling Methods for PHFs 2-103.11 Person-in-Charge Duties - Cooked and RTE Foods.* 3-302.14 Protection from Uhappioved Additives* 19 PHF Hot and Cold Holding Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each * 590.004(F) - * - - - t 7-101.1E-.., Identifying Information-Original Containers 2 590.003(C) Responsibility of the Person-in-Charge to Other* 7-102.11 Common Name-Working Containers* 3-501.16(A) Hot PHFs Maintained At or Above 140°F* Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F* * 7-201.11 Separation-Storage* Applicants 3-302.11(A) Food Protection* 20 Time as a Public Health Control 7-202.11 Restriction-Presence and Use* 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables * 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* 7.202.12 Conditions of Use 3-304.11 Food Contact with Equipment and Utensils* 590.004(1.1) 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 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 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* 4-501.111 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of E s-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or 5-101.11 - Drinking Water from an Approved System* _ gg Equipment* Not Otherwise Processed to Eliminate 590.006(A) " Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Ef live 10/2001 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 21.0* Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3 401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min Eggs* 4-702.11 Frequency r f ces of Equipment* of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* - 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and 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* 1 o 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 Arens* 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 All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail ( )( )(b) 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special Requirements. 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3-403.11 C Commercially Processed RTE Food-140°F* (Blue Items 23-30) 3-202.15 Package Integrity ( ) 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* 16 Proper Cooling of PHFs I Ifollowing sections of the Food Code and 105 CMR 590.000 3-202.18 Shellstock Identification* 13 Handwashing Facilities 3-501.14(A) Cooling Cooked PHFs from 140°F to 70°F 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Item Good Retail Practices FC 590.000 Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 * 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients' Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 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. { ; BOARD OF HEALTH �. _Town of Barnstable John T.Norman Board of Health Donald A.Gaudagnoli,M.D. HAMS AB14 : Paul J.Canniff,D.M.D. NAM.1659.lk 200 Main Street, Hyannis, MA 02601 F.P. Thomas Lee Alternate Phone: (508) 862-4644 Fax: (508)790-6304 www.townofbarnstable.us Permit to Operate a Food Establishment In accordance with regulations promulgated under authority of 105 CMR 590.000 M.G.L. Chapter 94 Sections 305A, 3056, 146, 189 and 189A; Chapter 111,Sections 5 and 127A, a permit is hereby granted to: Permit No: 245 Issue Date: 01/01/2020 DBA: HYANNISPORT GOLF CLUB OWNER: HYANNISPORT CLUB, INC. Location of Establishment: 2 IRVING AVENUE HYANNISPORT, MA 02647 Type of Business Permit: FOOD SERVICE Annual: Seasonal: YES IndoorSeating: 300 OutdoorSeating: 0 Total Seating: 300 FEES FOOD SERVICE ESTABLISHMENT: $300.00 YEAR. 2020 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2020 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: MOBILE-ICE CREAM: ( � FROZEN DESSERT: Thomas A. McKean, IRS, CHO, Health Agent FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: .4 For Office Use Only: Initials: Town of Barnstable Date Paid 0 7Wkn t Pd .A.,STABLE, : Inspectional Services KASS. Chec".3Rg71 e Public Health Division QED Mp•�A - Thomas McKean, Director 200 Main Street,Hyannis,MA 02601 Office: 508-862-4644 Fax: 508-790-6304 APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE �. �-�' U NEW OWNERSHIP RENEWAL )• NAME OF FOOD ESTABLISHMENT: ''� �/ jQ-�JbJ1'S' Q� C W ADDRESS OF FOOD ESTABLISHMENT: li ,. 12J t"�'� MAILING ADDRESS(IF DIFFERENT FROM ABOVE): 9A E-MAIL ADDRESS: S �C kfe � k`1Q�n n i$ PUf I Uy(3- TELEPHONE NUMBER,OF FOOD ESTABLISHMENT: TOTAL NUMBER OF BATHROOMS: 41 WELL WATER: YES_NO )4 ... (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: >le SEASONAL: DATES OF OPERATION: q/ f/ ZOro 12 NUMBER OF SEATS: INSIDE: If f OUTSIDE: 91 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? y 6J IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S)? TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW) ✓FOOD SERVICE RETAIL FOOD-ONLY required for TCS foods(foods requiring refrigeration/freezer) BED&BREAKFAST CONTINENTAL BREAKFAST COTTAGE FOOD INDUSTRY(formerly residential kitchen) MOBILE FOOD FROZEN DAIRY DESSERT MACHINES ... (MONTHLY LAB ANALYSIS REQUIRED) CATERING ... (CATERING NOTICE REQUIRED BEFORE EVENT(SEE PAGE#2) *** SEASONAL,MOBILE & NEW FOOD ONLY*** REQUIRED TO CALL HEALTH DIV.FOR INSPECTION PRIOR TO PERMIT BEING ISSUED PLEASE CALL 508-862-4644 Q\Application FormsTOODAPP 2020.doc t r OWNER INFORMATION: FULL NAME OF APPLICANT re✓G1%) SOLE OWNER: YES/OO D.Ojj.B ,Q B ..7 OWNER PHONE # �03 - SVo -=7,q90 ADDRESS ,or-9 (aVl �� iy4 1 0C1. /��✓pp��-f�J p� 'S� 6 Z a->7 CORPORATE OWNER: CORPORATE ADDRESS: /p�/p PERSON IN CHARGE OF DAILY OPERATIONS: `�7"eVeAl List (2) Certified Food Protection Managers AND at least (1)Allergen Awareness Certified Staff All FOOD ESTABLISHMENTS must have 1 Certified Food Protection Manager PER SHIFT. **ATTACH COPIES OF CERTIFICATES** The Health Div. will NOT use past years' records. You must provide new copies and POST THE CERTIFICATES at your food establishment. Certified Food Managers Expiration Date Allergen Awareness Expiration Date I. SIGNATURE OF APPLIC NT 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 httv://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 I st to Dec.3151 each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC 1st. QAApplication FormsTOODAPP REV3-2019.doc f S �+ HEALTH IKEr, Town of Barnstable paulRCaBADOnnff,D.M.D. Board of Health Donald A.Gaudagnoli,M.D. MRNSTABLL = John T.Norman MAS F.P. Thomas Lee Alternate +$ Q• 200 Main Street, Hyannis, MA 02601 Phone: (508) 862-4644 Fax: (508)790-6304 www.townofbarnstable.us Permit to Operate a Food Establishment In accordance with regulations promulgated under authority of 105 CMR 590.000 M.G.L. Chapter 94 Sections 305A, 305B, 146, 189 and 189A; Chapter 111, Sections 5 and 127A, a permit is hereby granted to: Permit No: 245 Issue Date: 03/01/2019 DBA: HYANNISPORT GOLF CLUB OWNER: HYANNISPORT CLUB, INC. Location of Establishment: 2 IRVING AVENUE - PO BOX 392 HYANNISPORT, MA 02647 Type of Business Permit: FOOD SERVICE Annual: Seasonal: YES IndoorSeating: 300 OutdoorSeating: . 0 Total Seating: 300 FEES FOOD SERVICE ESTABLISHMENT: $300.00 YEAR: 2019 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2019 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: MOBILE-ICE CREAM: CA FROZEN DESSERT: Thomas A. McKean, IRS, CHO, Health Agent TOBACCO SALES: FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: t tt+e For Office Use Only: Initials: I 'Town of Barnstable , • Date Paid Amt.P�$�J a MAS& . Inspectional Services Check bt 3j1L ` Public Health Division Thomas McKean,Director 1 \� 200 Main Street,Hyannis,MA 02601 Office: 508-862-4644 Fax: 508-790-6304 r T1 APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE �{ I (20 NEW OWNERSHIP RENEWAL NAME OF FOOD ESTABLISHMENT: ADDRESS OF FOOD ESTABLISHMENT: Z y 2V i tJ A h !L-C. MAILING ADDRESS(IF DIFFERENT FROM ABOVE): eP0 �-ye—, 2. _ R iwyl(SI 62loq-7 i E-MAIL ADDRESS: /VliC-kdLC-1' t- ti&*,nis PIJCt-1b TELEPHONE NUMBER OF FOOD ESTABLISHMENT: TOTAL NUMBER OF BATHROOMS: L WELL WATER:YES NO x- ...(ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: SEASONAL: 'x DATES OF OPERATION: (f / I&/ I ITO l 7-! S / 2-0 20 NUMBER OF SEATS: INSIDE: OUTSIDE: TOTAL: Z 0,6 SEATING: MUST OBTAIN A COMMON VICTUALLER'S LICENSE FROM LICENSING DIV. 4 ***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? N® IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S)? TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW) _ C�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(SEEPAGE#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:Appfication Fomis\F00DAPPRLV2018.doc f { PLEASE CALL 508-862-4644 OWNER INFORMATION:FULL NAME OF APPLICANT /1/J&J0 e0 e-`� SOLE OWNER: YES/ I0O D.O.B 9'17- F)' OWNER PHONE# ADDRESS 2 Z rvl pr'l �t/c u�• . CORPORATE OWNER: O yei n-1-5 f e,4 CtAo FEDERAL ID NO.: O LI - l L4 b 58 16 CORPORATE ADDRESS: J <V I `fG AT V f PERSON IN CHARGE OF DAILY OPERATIONS: '_l G l 4 k i List(2)Certified Food Protection Managers AND at least(1)Allergen Awareness Certified Staff All FOOD ESTABLISHMENTS must have 1 Certified Food Protection Manager PER SHIFT. **ATTACH COPIES OF CERTIFICATES** The Health Div.will NOT use past years' records.You must provide new copies and POST THE CERTIFICATES at your food establishment. Certified Food Managers Expiration Date Allergen Awareness Expiration Date 1. J'✓l�GhO LItS G hl��� / 2'0 / 2 Z 1_ N 1G -t-5 0ehi Cy ell 1 / fq 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 httn:/hvww.toivnofbarnstable.us/healthdivision/analications.asy. 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. i NOTICE: Permits run annually from January I st to Dec.31"each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN 1 THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC 1 st. Q:1Application r ormsTOODAPPREV20l8.doc P�oFt"E'oy" Town of Barnstable • BARNSfABLE, 9 MAQ Board of Health 1639• �� p'F�►��' 200 Main Street, Hyannis MA 02601 Office: 508-862-4644 Paul J.Canniff,D.M.D FAX: 568-790-6304 Donald A.Guadagnoli,M.D. Junichi Sawayanagi March 28, 2019 Mr. Brian G. Yergatian, P.E. BSC Group 349 Route 28, Unit D West Yarmouth, MA 02673 RE: Hyannisport Club, 2 Irving Avenue, Hyannisport, MA A= 266-0313 Section 360-38 of the Town of Barnstable Code, Board of Health Determination Dear Mr. Yergatian, During the public meeting of the Board of Health held on March 26, 2019, the Board voted unanimously not to require you to design and install an innovative-alternative system at 2 Irving Avenue, Hyannisport, Massachusetts. A standard (Title V) onsite sewage disposal system will be adequate for the proposed facility. The applicant is proposing to raze and replace the existing tennis club facility with a new slightly larger building, which includes an apartment on the second floor. The existing septic system will be upgraded with a design follow of 1,970 gallons per day, which exceeds 1,650 gallons per day thus triggering a review and determination by the Board in regards to compliance with the Ordinance. The Board of Health grants you permission to design and construct a standard septic system at this property due to the following • The soil absorption system and septic system components will be located greater than one- hundred feet (100) feet from any wetlands and watercourses, • The subject property encompasses more than 156 acres of land, most of which includes natural areas, and • The soil absorption system will be greater than nine (9) feet above the seasonal high groundwater elevation. Sincerely yours, j4annl , DiNIb�,� Q:\WPFILES\Yergation BSC Determination IAJystem Hyannisport Club 2019.docx BSC ,GPOUP Transportation.Energy.Land Development 349 Main Street t (Route 28), Unit D March 5, 2019 West Yarmouth MA 02673 yr`a Barnstable Board of Health Tel: 5o8-778-89i9 c/o Mr.Thomas A.McKean, Director 800-288-8123 Town of Barnstable Health Division 200 Main Street www.bscgroup.com Hyannis,MA 02601 RE: Board of Health Determination for the Hyannisport Club,2 Irving Avenue Dear Members of the Board: BSC Group,Inc. (BSC)respectfully requests a determination from the Board of Health, on behalf of the Applicant, Hyannisport Club,Inc. (Club),pursuant to Article XIII, §360-38 of the Town of Barnstable Code, since the proposed design flow of 1,970 gallons per day(gpd) exceeds 1,650 gpd. The Applicant is proposing to raze and replace its existing Tennis Club facility with a new and slightly larger new building, which includes an apartment on the second floor. The apartment is not a rental unit,but instead will be used as workforce housing for the Tennis Club professional who administers the tennis programs that the Club offers to its members. The existing septic system, which presently serves the Tennis Club is inadequate for the proposed facility,and thus requires an upgrade. The design flow for the proposed facility(1,970 gpd) is based on a total of seven(7)tennis courts and two(2)bedrooms. The property includes over 156 acres of land,and includes many amenities, such as an 18-hole golf course, six(6) outdoor tennis courts, administrative offices, a maintenance building, a Pro-shop and parking areas. We feel that the following factors should be considered in your evaluation of this proposal. ■ The SAS, septic tank&pump chamber are all located outside of the 100-foot buffer zone associated with the Coastal Bank. ■ The aforementioned components of the proposed sewage disposal system are all located more than 325 feet away from the closest bank of Mill Creek(tidal river). Engineers ■ The property encompasses over 156 acres of land, much of which includes natural areas. Environmental Scientists ■ The SAS has been designed with over 9.2 feet of vertical separation to the seasonal Custom Software high groundwater table. Developers Landscape Architects Planners Surveyors i t r Barnstable Board of Health March 5,2019 Page 2 The proposed system will exceed the requirements of Title 5,and as such, we feel that the system, as designed, will provide for the protection of public health, safety, welfare and the environment. For these reasons, we respectfully seek a negative determination in regard to the installation of an Innovative/Alternative system for the proposed project. Please do not hesitate to contact our office with any inquiries you may have. Very truly yours, BSC GROUP,INC. Brian G. Yergatian,P.E.,LEED AP Project Manager/Associate A 4 \\bscbos\yar\Projects-YAR\4948208\_PgCtrl\Correspondence\Outgoing\Health\2019-03-05 bgy LT BoH determi nation.docx 6� �tNNcSPo2T C -u8 I' MRl+C,E go OM C0TH6R siroPAae i ' F�onr1 Qu.pK2yTrlE i Slt��n/G R�tctc ills P IAIT66 SHEETROCk _ CIIINC, PkInl n SHEFT2pck G ass i GHI CovEWEo' F/o��scnr r R ckS j RAC K R.4 .K H lvI>d G ' e D,4N,�E�r14.6 4 CE` i -- 5o -71-,5qcS- 0 I t { i .80 :11 W j 91OUSNUVO JO NPAO1 17)),TriMark lrutaln Tgiilymnn,5L14Iiu ur WiEn UNITED EAST I 1 I I I I II� F sm>ei.,um 1, .y I 11 m..nw.eom xc.xtd •L I•., I I em��m��rt am I II I HM durymnMda II REVISIONS _ DATE NO.1 DESCRIPTION ®❑ 2n Mt A UTILITY DWG'S ® ® ®❑ ri ❑ ❑ ❑ ❑ El rT ❑ ®❑® ®❑® r� EQUIPMENT PLAN U SCALE:1/4"-1'-0" +� O o w� w EQUIPMENT SCHEDULE c �a REV ITEM NO. QTY ITEM DESCRIPTION MFR MODEL REMARKS ITEM NO. cu T 0001 1 SPARE NUMBER CUSTOM SPARE NUMBER Z Z 0001 K Q J 0002 1 REFRIGERATED-BAR CABINET PERLICK SDBSGO W/CONDENSING UNIT ON LEFT. OW2 N 0003 1 ICE BIN PERLICK TSOBICIO WI BOTTLE WELLS.BACK SPLASH CUTOUT FOR SODA LINES-SINGLE SPEED RAIL. N 2 GO 0004 1 REFRIGE-ED BAUAtlAH CABINET PERLICK SDBS80 WI CONDENSING UNIT ON RIGHT. OOD4 OOOS 1 REMOTE BEER SYSTEM PERUCK CENTURY SYSTEM TO INCLUDE:BEER TOWER.DRIP TROUGH AND POWER PAK. ODDS a[R. 0009 1 ICE BIN PERLICK T5241Ct0 WI BOTTLE WELLS.BACK SPLASH CUTOUTS FOR SODA LINES.SPLASH ON LEFT AND SINGLE SPEED RAIL. 0D,)6 �R14-2Z1 0007 1 UN RCOUNTER DISHWASHER HOBART L%ER-2 WI 1Q'BRASS PRESSURE REGULATOR. 0007 ' ODOR 1 DUMP SINK PERLICK TS12HS WILEAD FREE FAUCET4924GN .WET WASTE BOX AND SPUSH ON RIGHT. 0008 12/01/2014 0009 HAND SINK PERLICK TSI2HSN WI LEAD FREE FAUCET C924GN-LF. 0009 sruE. OOtO 1 REFRIGERATEDSACKBARCABINET BEVERAGE AIR Ba GSY_ W, COMPRESSORON RIGHT. 0010 1/4"-1-0" OOtt 1 REFRIGERATED BACKBAR CABINET PERLICK BBS60 W/CONDENSING UNIT ON RIGHT. 0011 �JEO 4 RCY FOODSERVICE EQUIPMENT PLAN AND SCHEDULE VF100 o� ��� ��� D ,� - � " �' �fJa ° ��� � o � � HYANNISPORT CLUB 2020 SEASON RECOGNIZE • APPRECIATE Our Mission - "To make every member happy and to provide them with an experience that is 105 % of theirexpectation " WE DELIVER WITH PRIDE PERSONAL - STARTS WITH YOU RESPONSIBILITY - TAKING OWNERSHIP IN - BEING PRESENT DELIVERING - ACTION , CONFIDENCE, SINCERITY EXCELLENCE - OUR ONLY STANDARD f 1 • a u You can help prevent the spread of respiratory F r illnesses with these actions: *1 -Avoid close contact with people who are sick. 44 t - • • touching your • : mouth. t Practice distancing by puttingspacebetween yourself& others. t S� Wash 2 ` hands often soap ♦ water for at least 20 seconds. cdc.gov/coronavirus Hyannisport Club Emergency Management/Influenza Pandemic Plan Influenza is a contagious illness that includes symptoms such as coughing,nasal congestion and • discharge, fever, sore throat,headache,body aches, and general fatigue.More than one kind of flu virus will be spreading this season, including the 2019 Coronavirus(COVID-19). Symptoms may include: Fever-usually described as 100°F [37.8°C] or greater; • Cough; or • Shortness of breath. HPC realizes that employees with influenza often need to continue with normal life activities, including working,however if you are sick with the symptoms above,we are asking staff members to stay home until at least 24 hours after you no longer have a fever(100 degrees or greater).This should be determined without the use of fever-reducing medicines.You must notify your supervisor if you have flu-related symptoms. Upon returning to work,the staff member must be able to perform normal job duties and meet regular performance standards.In the judgment of your supervisor,your continued presence must pose no risk to the health of yourself or other staff.Employees who appear to have a flu-like illness upon arrival or become sick during the workday will be promptly sent home. If a staff member disputes the determination that such a risk exists,the staff member must submit a statement from his or her attending health care provider that the continued employment poses no significant risk to the staff member or other staff members. Actions to take to stay healthy: • ➢ Follow cough and sneeze etiquette. Cover your cough and sneeze with a tissue and then throw it away. Or use your elbow or shoulder when coughing or sneezing. ➢ Employees should wash their hands after any potential contamination,such as handling food;using the washroom;touching their hair or clothing; sneezing or coughing; eating, drinking or smoking; or handling any type of waste materials.Effective hand-washing takes 20 seconds, or about the time it takes to sing two choruses of"Happy Birthday." ➢ Use hand sanitizer of at least 60 percent alcohol.Hand sanitizer is available throughout the Club. ➢ Avoid touching your eyes,nose, or mouth. ➢ Practice social distancing to prevent contact with people who might be infected and not know it yet.Don't shake hands. Stay away from crowded areas.Use email and phones for conversations as much as possible. ➢ Clean surfaces that are frequently touched with cleaning agents that are usually used in these areas. ➢ Check for signs of flu-like illness before traveling and do not travel if you are infected.If you are traveling when you become sick, seek medical care and stay in your hotel room if possible. ➢ Get the flu vaccine when it becomes available if you are at higher risk for flu complications (pregnant women and people with certain chronic medical conditions such as heart disease, diabetes and asthma).For more information about priority groups,visit https://www.cdc.gov/flu/ ➢ Practice good health habits: get plenty of sleep,be physically active,manage your stress, drink plenty of fluids,and eat nutritious food.Practicing healthy habits will help you stay healthy during the flu season and all year long. ➢ For more information,visit https:llwww.cdc.gov/flu/or call the CDC Flu Information • Line at(800)CDC-INFO. HPC provides paid sick leave to cover absences due to such illnesses(refer to UPC Employee Handbook under Sick Leave Benefits). In the event of an increased influenza pandemic or more severe outbreak,HPC may implement the following steps: • Social distancing which includes avoiding face-to-face contact as much as possible. Staff members are encouraged to use the telephone,video conferencing, and the Internet to conduct business as much as possible, even when participants are in the same building. o If a face-to-face meeting is unavoidable,minimize the meeting time,utilize one of the conference rooms and sit at least one yard from each other if possible. Avoid person-to-person contact such as shaking hands. o Avoid any unnecessary travel and cancel or postpone nonessential meetings, gatherings,workshops and training sessions. o Do not congregate in common areas such as staff lounge area. o Bring lunch and eat at your desk or away from others(avoid crowded restaurants). • Telecommuting o Supervisors will determine which, if any, employees may work from home and encourage all employees who are able to telecommute to do so. • Screening of employees who report to work at the beginning of the workday. Staff members with flu-like symptoms will be asked to go home. • Cross-train staff members to perform essential functions so that Club operations can continue as much as feasible. • If schools are dismissed or childcare programs are closed,staff members will be allowed to stay home.If you are unable to continue work by telecommuting,you may use your sick time. Identifying childcare alternatives in advance is encouraged. HPC will continually monitor the situation and work with state and local officials.Weekly updates may be found at: o Centers for Disease Control-w1a,w.cdc.go>>/flu/weekly o World Health Organization-www.tit ho.org o Barnstable Health Department— www.town ofbarnstable.us/boordscommittees/Boordof Health/ o MA State Health Department- www.moss.gov/orgs/department-of-public- health All staff members are urged to contact their supervisor regarding any questions,to report an illness or to report the possible contagious nature of another staff member. Emergency Management Staff: Role: GM/COO Oversee overall business operations,manage staff communications CFO Oversee Accounting Manage IT functions Facilities Manager Manage facility-related issues Member Communications Manager Manage member and staff communications Chain of Command: Primary contact(s): Cell phone: E-mail: GM/COO 203-540-7890 Steve@Hyannisportclub.com Steve Klemenz, GM Controller Walter Lankau Walter@hyannisportclub.com Pandemic Management/Communication Plan EVENT TRIGGER DEPARTMENT/PERSON `ACTION • Staff member education COO Provide and a communicate plan to staff members. Maintenance Provide hand sanitizers of at least 60% alcohol;provide kitchen/workspace disinfectants. Accounting Ensure telecommuting capability for all staff,test VPN system capability;review back-up plans with IT vendors. UPC staff member has been Staff Report to supervisor and SVP diagnosed or exhibits signs of immediately. Staff member is influenza or has a temperature required to stay home for at least greater than 100F degrees. 24 hours after fever free and may use sick pay. A family member livingin n the Staff Report to supervisor and SVP. same household exhibits influenza Staff member may be asked to symptoms. telecommute from home until family member is symptom-free. Social distancing should be practiced if at work. More than one staff member Staff Implement steps for increased exhibits influenza symptoms. pandemic conditions (social distancing,telecommuting, etc.) and communicate to all staff. More than 20%of staff members Staff All staff members telecommute building-wide exhibit influenza from home. Staff will be notified symptoms via phone tree and email.For each additional day of closure,staff will be communicated with via email; all travel is suspended. Supervisors Managers will have daily communication with telecommuting staff via email and telephone as necessary. Accounting Depending on severity, designated staff members who are not ill may be sent to the office to perform essential functions(deposit checks, payroll,etc.). Communications Continue Web site review and send daily updates. UPC must close for business due to Communications Communicate with all staff via widespread pandemic/community email; communicate to 'mandated quarantine. members/constituents via email and the website,etc. REPORT OF THE COVID 19 ADVISORY COMMITTEE TO THE HYANNISPORT CLUB BOARD Thomas F. O'Donnell Jr. M.D (Chair) William Crowley M.D. Paul Houle M.D Lynn Shields RN, BSN, MBA i • f BACKGROUND: The following document is prepared as advisory report to the Board of the Hyannisport Club and draws on the knowledge of four health professionals, who also are members of the Hyannisport Club. In addition, we have used the available literature, federal and state sources to prepare this report. COMMITTEE MEMBERS Thomas F. O'Donnell Jr. M.D. Benjamin Andrews Emeritus Professor of Surgery, Tufts University School of Medicine; former CEO &President Tufts Medical Center William Crowley Jr. M.D. Daniel K. Podolsky Professor of Medicine, Harvard Medical School and Massachusetts General Hospital Paul Houle M.D. Cape Cod Healthcare Neurosurgery, Board of Trustees Cape Cod Healthcare Lynn Shields RN,BSN, MBA Director of Clinical &Research Compliance at Cape Cod Healthcare; former Chief Nursing Officer Cape Cod Healthcare GENERAL Operational implications: There should be a point person in charge of the monitoring of employees and enforcement of the Covid 19 guidance recommendations. We would propose Steve Klemenz overall and Tom Colombo for the Golf Course. Covid 19 Protocols for staff. Steve has composed an excellent set of protocols for the staff (Appendix A) and Tom Colombo for the golf personnel (Appendix B). Guidance For Use of the Club's Facilities by Covid 19 Positive Members/Families: We recommend that the club should require any member who is a positive COVID 19 patient OR a member of a positive family grouping that is jointly housed with a proven case/affected family member to avoid using the club until at least 14 days after the last person is free from symptoms or+ antigen testing. Before using the club we suggest that all family members (whom themselves may be asymptomatic) of a Covid 19 + individual (the highest risk group for viral transfer) should undergo formal laboratory tests in respiratory specimens, that determine the active and infective phase of COVID-19 . Referral of Members to a knowlediteable website re COVID 19 medical information: We feel that such resources should be available to members and one that the Club should immediately implement to help disseminate the current state of knowledge on COVID 19 to our membership. In that regard,the CDC website is currently the most definitive one: CDC.GOV. Locally Cape Cod Healthcare also has an excellent site- https://www.capecodhealth.org/medical-services/infectious-disease/coronavirus Also Bill Crowley recommends the Partners Healthcare Inc., has called attention to the MGH site (PHSBROADCASTgPARTNERS.ORG). High-Risk Member Groups: Members who are immunocompromised or in the over 65 years of age segment, represent individuals that have been identified as at a greater risk of severe disease • and death. They should consider a delay in returning to club activities. OPENING OF THE CLUB As dictated by local and state advisories,the opening of the club is likely to happen in a phased manner rather than opening all at once. Presumably, the golf course would open first with strict guidance protocols [see below]. The phases could begin with walking only allowed with own pull cart, which would not be stored at the club. This would be followed in the next phase by golf carts used by one person, which initially would be restricted to golfers with medical reasons. Given the Covid curve, we think that Mass. and particularly Barnstable are lagging other areas in reaching their peak, so we may well be into late May or later before golf courses can open. By contrast, restaurants and club dining rooms will most likely be delayed further, as we doubt that the state health authorities will equate public restaurants with private clubs. Club dining rooms may be the last to open. The physical distancing rules of less than 10 people may persist. This may require spacing of tables within the dining area. We think that the club should be prepared that there may be a proviso to limit dining to take out service only initially, which currently doesn't count against our minimum. Furthermore, we believe that many of our older members (a significant proportion) will approach dining at the club with some trepidation,but Hyannisport will be viewed as a safer place to dine than in a public restaurant. Consideration should be given to restrict dining usage to members only in the initial phase with the Covid 19 precautions for testing, mentioned above. All of these factors will impact dining revenue. Not to be unnecessarily negative, but the club needs to • prepare for a major decrease in revenue from dining from a budgeting perspective. Some Members have already begun to question a dues reduction. We are sure that senior management and the Board have thought of a crude sensitivity analysis with different opening scenarios for budgeting purposes. This certainly will influence the staffing levels (the only controllable factor), particularly with the outside Florida help. There should be some discussion about testing employees who are returning for the season given that a more rapid test may be available by then. Members will understand a little slowness in service. As examples of attitudes toward fear of contagion, several of my non-member friends on the Cape relate to me that the local population already is a little jumpy when they spot a New York license plate and the petition to close traffic to non-full time residents on the canal bridges (Gov. Gina Raimondo revisited). Finally, we believe there may be a significant increase in resignations in 2021, when the full financial impact really hits, as people still may be coasting on the better times of 2019. This belief is based on TFOD's experience as Club President during the last Great Recession. This factor combined with natural attrition by member deaths will open more potential new member slots, so that adding new members this year close to our maximum may be extremely beneficial. CLUB HOUSE We recommend that the clubhouse should remain completely closed in terms of the HP Club's social and commercial functions following the town and state recommendations. Given that we are essentially an entertainment organization, we will certainly be at least the 2nd or 3rd order of businesses to re-open. i r Recommendations for re-opening: a. Extensive cleaning of all HP Club Facilities Prior to Opening: We strongly believe the Club should plan upon instituting and then informing the membership, as soon as it has been done,that an intensive cleaning/fumigation has been performed by the staff as a precondition for considering any re-opening to the membership. Obviously, we would not recommend relying upon time to have cleaned up the Club's environment, as suppliers, maintenance workers, restocking activities, - all of which will be required prior to re-opening - can be new sources of virus. b. Cleaning Regimen Post Opening: The same concern for the cleaning protocol applies for when the club has re-opened, i.e. how frequently is the Club recleaning its public areas and kitchen? This assumes importance as the club will be hosting many members with considerable variations in their COVID 19 status. This could vary from asymptomatic carriers (our biggest concern); members still in the prodrome of the onset of their illness (average= 5-9 days for 97%of people to become symptomatic post contact with an affected environment/person), as well as post-infection patients, see above for testing. While 14 days is the current conventional wisdom on this issue, we feel that it should be guided by the more widely available testing. We will leave it up to the Board to decide on whether guests will be allowed in the early phases. Currently, some facilities are repeating their cleaning of all publicly used areas 3 times/day. As part of the general communication a statement should be made on the post-opening cleaning regimen for the Club. Physical distancing requirements may limit capacity in the dining room. Obviously,hand sanitizer stations around the Club should be available, and at the front and rear entrances to the Clubhouse. Encourage members and staff to use them frequently SPECIFIC PROTOCOLS FOR THE GOLF COURSE This draws on a compilation of protocols from various golf courses that includes new staff actions, check-in policies, cart use concepts and on-course strategies/considerations.They will vary with the phases of opening: • Spreading out tee-times to wider intervals (12-15 minutes vs 9-10 min standard). • Reducing check-in interaction- using some form of remote check-in process such as considering using the club essential app that we already have to check in? Finally, a makeshift check-in window to avoid having golfers in the pro shop may be helpful. • Closing the pro shop and moving check-in to the starter booth and require the 6 foot distance. • Encouraging vs. requiring golfers to walk. SEE ABOVE • Prohibiting shotgun starts. • Canceling or postponing all events and tournaments with option to re-book at later date with no charge. 0 Prohibiting any group gatherings before or after rounds. • When carts are allowed, favoring a single rider in carts when available (with medical excuse),although wider tee-time intervals help. Exceptions for family members to ride together. • Extra cleaning and sanitizing golf carts after each use,which can be a significant • expense. • Limiting cart staff from handling member golf bags to and from cars or assistance with putting bags on and off carts-the member should do it. We should consider requiring that all members remove their clubs from the clubhouse for the time being to minimize staff exposure and possible cross contamination • Removing pins from practice greens. • Removing bunker rakes, ball-washers and other high-touch course supplies. • Encouraging (or requiring) golfers to leave the pin in when putting. • Raising all cups one-inch above the surface- "putt`till you hit the cup" and then pick up - no need to touch the flagstick. (except on par-3's to allow for hole-in-one opportunities).Adding foam or other easily removable substance in the hole to aid ball removal and reduce need to touch the flagstick. Early Phase opening ■ Driving Range and Short Game Area-- CLOSED. ■ Pro Shop and Locker Rooms are CLOSED and locked. ■ There will be Pro Shop staff each day to help control play and watch for violators. ■ When you are finished with your round,please exit the property immediately. • No gatherings will be permitted. COVID 19 AND TENNIS AT HYANNISPORT Tennis is uniquely different than golf for the risk of Covid 19 transmission. The United States Tennis Association(USTA) COVID-19 Advisory Group has recommended to the USTA that "it is in the best interest of society to take a collective pause from playing the sport we love". This is primarily based on the mutual handling of tennis balls by the players and the possibility of virus transmission. Moreover, gate handles, benches, net posts, and even court surface may aid in the transmission. The USTA has recommended the suspension of tennis playing indefinitely. • As the club reopens,the best recommendations that we could find were from Tennis Australia. Our head professional, Larry Peterson, should have some input, particularly Ssince Florida only recently restricted activities. Before you play :You must stay at home if you: ❑ Have been in contact with someone with COVID-19 in the last 14 days ❑ Have been overseas or exposed to someone with COVID-19 in the last 14 days ❑ Have flu-like symptoms ❑ Or are in a high risk health category. IMPORTANT BEHAVIORS TO PREVENT TRANSMISSION WITH TENNIS • To protect against infection, you should: Regularly remind and encourage everyone, particularly juniors, of the need to wash hands regularly and adopt the other principles of a good hygiene strategy ❑ Display signage about handwashing and hygiene techniques at strategic points like all sinks, eating areas, drinking areas and on the side of court❑ Wash/sterilize your hands before and after you play and avoid touching your face while playing YOU SHOULD CARRY HAND SANITIZER WITH YOU❑ Not share water bottles and bring your own full bottle ❑ Cover your coughs and sneezes and dispose of any used tissue immediately ❑ Avoid touching your face ❑ Be aware of what surfaces you touch and if you touch the on court equipment such as net, net handle, hoses, and court bagger you must clean these before you leave. It's recommended that toilets remain for emergency use only Tennis equipment f • We do know that on hard surfaces contamination by respiratory droplets from an infected person can potentially survive up to three days. Therefore, you should: ❑ Make sure you • clean your hands before and after coming off the court ❑ Not touch your face after touching a ball,racquet or other tennis equipment ❑ Use new balls and racquet grips where possible ❑ Use fewer balls per session ❑ Replace all balls if someone with/suspected to have COVID-19 comes in contact with them ❑ Restrict balls to a particular person, court or day of the week. One idea is to label them with a permanent marker ❑ Clean all tennis gear with alcohol-based disinfectant including racquets, towels, coaching gear such as target cones ❑ Don't use unnecessary equipment such as drop down lines. Organizing tennis activities • Implement a 15-minute buffer between participants,to ensure equipment can be cleaned ❑ Limit the number of players per court to a maximum of 2 people—singles only ❑ Where practical use every second court or ensure there is suitable distance (minimum 30 feet between different groups) Postpone any social gatherings ❑ Keep records of who attends your activities and their contact details ❑ Leave gates ajar during opening hours so players don't need to touch handles to enter. Thomas F. O'Donnell Jr, MD FACS for the Committee • APPENDIX A Hyannisport Club Emergency Management/Influenza Pandemic Plan STEVE KLEMENZ Influenza is a contagious illness that includes symptoms such as coughing,nasal congestion and discharge, fever, sore throat,headache,body aches, and general fatigue.More than one kind of flu virus will be spreading this season, including the 2019 Coronavirus(COVID-19). Symptoms may include: • Fever-usually described as 100°F [37.8°C] or greater; • Cough; or • Shortness of breath. HPC realizes that employees with influenza often need to continue with normal life activities, including working,however if you are sick with the symptoms above,we are asking staff members to stay home until at least 24 hours after you no longer have a fever(100 degrees or greater).This should be determined without the use of fever-reducing medicines.You must notify your supervisor if you have flu- related symptoms. Upon returning to work,the staff member must be able to perform normal job duties and meet regular performance standards. In the judgment of your supervisor,your continued presence must pose no risk to the health of yourself or other staff.Employees who appear to have a flu-like illness upon arrival or become sick during the workday will be promptly sent home. If a staff member disputes the determination that such a risk exists,the staff member must submit a statement from his or her attending health care provider that the continued employment poses no significant risk to the staff member or other staff members. Actions to take to stay healthy: ➢ Follow cough and sneeze etiquette. Cover your cough and sneeze with a tissue and then throw it away. Or use your elbow or shoulder when coughing or sneezing. ➢ Employees should wash their hands after any potential contamination, such as handling food;using the washroom;touching their hair or clothing; sneezing or coughing; eating, drinking or smoking; or handling any type of waste materials. Effective hand-washing takes 20 seconds, or about the time it takes to sing two choruses of"Happy Birthday." ➢ Use hand sanitizer of at least 60 percent alcohol. Hand sanitizer is available at [state location]. ➢ Avoid touching your eyes,nose, or mouth. ➢ Practice social distancing to prevent contact with people who might be infected and not know it yet.Don't shake hands. Stay away from crowded areas. Use email and phones for conversations as much as possible. ➢ Clean surfaces that are frequently touched with cleaning agents that are usually used in these areas. ➢ Check for signs of flu-like illness before traveling and do not travel if you are infected.If you are traveling when you become sick, seek medical care and stay in your hotel room if possible. ➢ Get the flu vaccine when it becomes available if you are at higher risk for flu complications (pregnant women and people with certain chronic medical conditions such as heart disease, diabetes and asthma).For more information about priority groups,visit https://www.cdc.gov/flul.. ➢ Practice good health habits: get plenty of sleep,be physically active,manage your stress,drink plenty of fluids,and eat nutritious food.Practicing healthy habits will help you stay healthy during the flu season and all year long. ➢ For more information,visit https://www.cdc.gov/flul or call the CDC Flu Information Line at (800)CDC-INFO. UPC provides paid sick leave to cover absences due to such illnesses(refer to UPC Employee Handbook under Sick Leave Benefits). In the event of an increased influenza pandemic or more severe outbreak,HPC may implement the following steps: • Social distancing which includes avoiding face-to-face contact as much as possible. Staff members are encouraged to use the telephone,video conferencing,and the Internet to conduct business as much as possible, even when participants are in the same building. o If a face-to-face meeting is unavoidable, minimize the meeting time,utilize one of the conference rooms and sit at least one yard from each other if possible.Avoid person-to- person contact such as shaking hands. o Avoid any unnecessary travel and cancel or postpone nonessential meetings, gatherings, workshops and training sessions. o Do not congregate in common areas such as kitchenettes or staff lounge area. o Bring lunch and eat at your desk or away from others(avoid crowded restaurants). • Telecommuting o Supervisors will determine which, if any,employees may work from home and encourage all employees who are able to telecommute to do so. • Screening of employees who report to work at the beginning of the workday. Staff members with flu-like symptoms will be asked to go home. • Cross-train staff members to perform essential functions so that Club operations can continue as much as feasible. • If schools are dismissed or childcare programs are closed,staff members will be allowed to stay home. If you are unable to continue work by telecommuting,you may use your sick time. Identifying childcare alternatives in advance is encouraged. HPC will continually monitor the situation and work with state and local officials.Weekly updates may be found at: o Centers for Disease Control-www.cdc.gov/fhr/weekly o World Health Organization-,,,ww.who.org o Barnstable Health Department— www.town ofbarnstable.us/boardscommittees/BoardofHealth/ o MA State Health Department-www.mass.gov/orgs/department-of-public-health • I All staff members are urged to contact their supervisor regarding any questions,to report an illness or to report the possible contagious nature of another staff member. Emeraency Management Staff: Role: • GM/COO Oversee overall business operations,manage staff communications CFO Oversee Accounting Manage IT functions Facilities Manager Manage facility-related issues Member Communications Manager Manage member and staff communications Chain of Command: Primary contact(s): Cell phone: E-mail: GM/COO 203-540-7890 Steve@Hyannisportclub.com Steve Klemenz, GM Controller Walter Lankau Walter@hyannisportclub.com Pandemic Management/Communication Plan EVENTTRIG.GER ' � A'CTION��'3"tea .� � : DEP�ARTIVIENT/PERSON . �3, Staff member education COO Provide and communicate plan to staff members. Maintenance Provide hand sanitizers of at least 60% alcohol; provide kitchen/workspace disinfectants. Accounting Ensure telecommuting capability for all staff;test VPN system capability;review back-up plans with IT vendors. HPC staff member has been Staff Report to supervisor and SVP diagnosed or exhibits signs of immediately. Staff member is influenza or has a temperature required to stay home for at least greater than 100F degrees. 24 hours after fever free and may use sick pay. A family member living in the Staff Report to supervisor and SVP. same household exhibits influenza Staff member may be asked to symptoms. telecommute from home until family member is symptom-free. Social distancing should be practiced if at work. More than one staff member Staff Implement steps for increased exhibits influenza symptoms. pandemic conditions(social distancing,telecommuting, etc.) and communicate to all staff. I More than 20%of staff members Staff All staff members telecommute building-wide exhibit influenza from home. Staff will be notified symptoms via phone tree and email. For each additional day of closure, staff will . be communicated with via email; all travel is suspended. Supervisors Managers will have daily communication with telecommuting staff via email and tele hone as necessary. Accounting Depending on severity, designated staff members who are not ill may be sent to the office to perform essential functions(deposit checks, payroll,etc.). Communications Continue Web site review and send daily updates. HPC must close for business due to Communications Communicate with all staff via widespread pandemic/community email; communicate to mandated quarantine. members/constituents via email and the website,etc. APPENDIX B Memo To: All Golf Maintenance Staff From: Thomas Colombo, CGCS Golf Course Superintendent Hyannisport Club Re: Coronavirus (COVID-19) Precautions and Safety Measures The safety protocols listed on the "Coronavirus CVID-19) are being instituted at the Hyannisport Club Golf Maintenance Operation as recommended by the Center of Disease Control (CDC). All of the procedures are and will continue to be strictly enforced to ensure that all staff members are working in a safe environment from the time they arrive and until the time that they leave the Hyannisport Club premises. Coronavirus is spread between people who are in close contact with one another(within 6 feet) It can be spread through respiratory droplets produced when an infected person coughs or sneezes. f These droplets can land in the mouths or noses of people who are nearby or possibly inhaled into the lungs. It is also possible that a person can get COVID-19 by touching a surface or object that has the virus on it, and then touch their own mouth,nose or possibly their eyes. People are thought to be most contagious when they are most symptomatic (i.e., experiencing fever, cough and or shortness of breathe) The Hyannisport Club Staff members have been made aware that it is vital to adhere to the proactive and sensible precautions outlined in the document. The staff has been made aware that these are unprecedented times and that this is a very fluid situation. The items documented may be modified as or we learn more about COVID-19. The first is a very sensitive test that looks for the RNA of the virus using a technique called RT- PCR. This can detect as little as one virus particle in swabs taken from inside the mouth or nose. Coronavirus Precautions at Hyannisport Club TOM COLOMBO • Prior to the arrival and departure of staff members, all doorknobs, bathrooms, counter tops, tables, floors, computer terminals and appliance handles will be sanitized. • Group Meetings will be conducted outdoors before the start of the work day and through the use of the electronic job board. • No more than 4 employees will be allowed in the breakroom at any one time. • Employees will be assigned to their own equipment and tools and must disinfect before and after operation. • Employees must institute the 6' Rule while practicing Social Distancing. • Only 1 employee will be allowed in the locker room/restroom facilities at a time. • Proper, frequent hand washing techniques will be instituted. • No Non-Employees (Vendors, Contractors) will be allowed on site without the permission of the Golf Course Superintendent. spray A sp Y bottle with a disinfectant mixture will be provided to each employee. Employees are to wipe down anything they come in contact with throughout the day. • Lunch Breaks will be staggered to ensure no more than 4 employees at a time. 0 No4�.... THE COMMONWEALTH OF MASSACHUSETTS � BOARD OF - HEALTH Town...................oF............,...Barns.tab-I e Appliration for Bi-go,ial 18orko Tonitxnrtion ramit Application is hereby made for a Permit to Construct ( ) or Repair ( ) an Individual Sewage Disposal System at: ....Hy-annlA wrl...Golf..UU-70-------------------------------- --•-------...-----••------••------•--------....------------........_.......---•-----.............. Location-Address Same or Lot No. - Irving_.AY-.P.Q.Q..l�i..Y_ ajala iap rt.....---•---•-------... ....... Owner .. Address A & B Ces� Rishopn...Tar,..,.--H Hyannis....................... ---------------------------- _ . a vac .............. ......... 12 Installer Address Type of Building Size Lot............................Sq. feet U Dwelling—No. of Bedrooms................................ .Expansion Attic ( ) Garbage Grinder ( ) -� __-_-- Showers — Cafeteria Other—Type of Building :_.lubhQ�s-Q-- No. of persons...................... ( ) ( ) a Other fixtures ---------------------------- - w Design Flow................................:...........gallons per person per day. Total daily flow............................................gallons. WSeptic Tank—Liquid capacity............gallons Length................ Width................ Diameter---------------- Depth................ x Disposal Trench—No. .................... Width.................... Total Length.................... Total leaching area....................sq. ft. Seepage Pit No-_----------------- Diameter.................... Depth below inlet.................... Total leaching area..................sq. ft. Z Other Distribution box ( ) Dosing tank ( ) Percolation Test Results Performed by.................................................................---•---- Date........................................ aTest Pit No. 1................minutes per inch Depth of Test Pit.................... Depth to ground water........................ Test Pit No. 2................minutes per inch Depth of Test Pit.................... Depth to ground water........................ ----•------------------------------•---------------------...---............_---------------------•--......................................................... 0 Description of Soil -Sand .......-----••........---•-•...•••------------•...--••.._......•••••------•-----••••-•----••-•••-•••----•••.....---•-•--••••---•----------------------- x V --------------------------------------- •-•---------------------------------------------------------- -------------------------------------------------------------- ------------- -......... •--------- W ••-------•----------------------------------------------------•-•------------------•------------•------------ •.--.... --------....-----•••-•.._6 U Nature of Repairs or Alterations—Answer when applicable..__TWO 2l One thousand l 000 ----------------------------------------------- -- gallon stone packed overflows, - - Agreement: The undersigned agrees to install the aforedescribed Individual Sewage Disposal System in accordance with the provisions of iITL: 5 of the State Sanitary Code— The undersigned further agrees not to place the system in operation until a Certificate of Compliance has been issued b the boa o!,Llealth. Sign _ ate y Application Approved B •••• •-•--• .. -----•• -- c / - ....._.. - ..`.�... .........' Date Application Disapproved for the following reasons:................................................................................................................ --------•-••......•------------------•--......--------•---------------•-------••-------------•-------------•---•----•••--•----------------•••---•------••---••-------•--•-• ............................ e Permit No......................................................... Issued.... !6 e---•--•---D at • ....-•--- Date P No..... � .� .. FEIK.,.................... THE COMMONWEALTH OF MASSACHUSETTS ""BOARD -OF'> HEALTH .............Town .................OF....::.. Ba�.'�:IBtAblB.__ rr -j 3AV41irttiion for Disposa' 1 orkii'tvniitrnrftun prrmit AV hcat>.on' hereby made for a Permit to Construct ( ) or, repair (' ) an Individual Sewage Disposal System,,'At:, .•-__---•----. -••---•....................... .... .............................. Location Address Sam or Lot No. •}�my.µ a ,r ryx '{j y� .. _��_.a AlApQ�.r't....................... ...... ........... _ z - ' z; .... Owner Address i ... .4� a A c �� >3 ®s ery a $_ Vi c?. ..Tex. Installer Address ---- -•-••••_---•---- ..............••..........•••. "" d Type of,Buildsn w k Size Lot_-.. ^sr �.....Sq. feet CJ Dwelling "' No•;°;of Bedrooms Expansion Attic ( ) Garbage` Grinder ( ) ------ --- q�.1,iZ3hQA1% Other,, hype, of Building _____..».»__________________ No. of persons_ Showers ( ) Cafeteria ( ) at t W'F Other fixtures ------- .......................... ----------------- 4 ---- 9�7r,.r c Designs Flovy ................gallons per person per day Total daily flow___________________ __.gallons. 1:4 Septic'kTank Liquid capacity gallons Length...... Width................ Diameter__:___ Depth ___________-. Dispo95V-,,T ch , No ............2 ____ Width.................... Total Length.................... Total leaching area ; sq. ft. Seepajo"� .1.... Diameter.. ............... Depth -below inlet.................... Total leaching are .......sq, ft. Z OtherisYributioh box ( '.) Dosing tank Perco #crneTest,Results Performed by................... :..------------_•----------------_--- Date-• _______-_---- a `fie ta,Pitw' Io I _._._____.__minutes per inch Depth of Test Pit _•_._____ Depth to ground wager ----- fi T�est�P>t No ,2,...............minutes per inch Depth of Test Pit-4................ Depth to ground water ....-_ i n- k,w•y�, t �i�. _ _________________________________________________ , t .................................... D Description�of2Soi1' ........................................ xrt �+»r ............ ---- ---------------- -- U Natu f'Repai s o: Alterat ons—Answe when applicag e-___-_s.WD { d e '� 3®�� ..• ��0_........................... --- p;� `� b3eacd aeerIo�r . .... ..... ---•---•----••------•----------•--------- ...............• Agreemeh a T Nfideisignedi agrees to install the aforedesc� ibed individual Sewage Disposal System in accordance with the prq is ons°of iIT:,.i; 5 of the State Sanitary Co,�e— The undersigned further agrees not to place the system in operat�ipir until.".a Certificate of Compliance has been issued` 4thhe_bo of ealth.Sign -------- ApplieAtlonApproved BY �� ! '. st i Y E s to AppliEation Disapproved forl the.follow.mg reasons: ________________________»_.______...__________ _.___»__ ___._____..._ tV, ..-5 �i .�,� 4 . ---- Date It4Y S k'F y r a/S " ry J { 1 z,r i Permit No -------- -------- ----------•--------• • Issued... T ----- ,+ ,Date 5 f` THE COMMONWEALTH"OF'MASSACHUSETTS " " BARD OF HEALTH (; ....... �„?�'h .... OF:. ..... �� t .� ._..... ........... �- � err tifixtttt of lantlifianre .� . THIS{IS'--�T' CE IFY, That t 3 I vidual Sewage Disposal System constructed ( ) 'or Repaired�(� by ? - _.. ---'------ ..... •---••----•--•---•---•---------•................_ t' I lleIr . m has been installed in acco dance with the pro,isions of TITLE•�- j of The State Sanitary Code as/desccriied in the application for Dispos Works Construction Permit No..... _______________»_ dated_e.D-_-_X/1 .C�l_:= .__.._`______ THE ISSUANCE OF THIS CERTIFICATE SHALL NOT BE CONSTRUED AS A GUARANTEE THAT THE SYSTEM'-WILL ILL FUNCTION SATISFACTORY k PATE ., h + 1r ; o °I�• v�' 1I� Inspector ................................................- Zr ;"-ra{& ,{� + +" R r Y + p-,Ku4 „,�s,v't#,.331 ws.ic'a.k"4. :. rY; zF.. THE COMMONWEALTH OF MASSACHUSETTS BOARD .. ® HEALT r s j M No..... . _ FEE........................ Permission is fiereli"y'grante == .......................................... to Construc ) or Repair In al Di o al System atNo.------ ' ...•-- --------- «_._ ...--------------»-------•----------»-•-••-------•--------»-- �. Street /� n� �Q as shown on the application for Disposal Works Construction P it No. ,y. __»___ ated.....A: ..... ................... 'J Board of Health J DATE........... ...........................•--•-•-- FORM 1255 HOBBS & WARREN, INC.. PUBLISHERS - '"' • � ' tMe Town of Barnstable 39. Board of Health 200 Main Street, Hyannis MA 02601 Office: 508-862-4644 John Norman,Chairrman FAX: 508-790-6304 Donald A.Guadagnoli,M.D. F.P.(Thomas)Lee,P.E. Daniel Luczkow,M.D.Alt March 4, 2022 Mr. Steven Klemenz Hyannisport Club 2 Irving Avenue Hyannisport, MA RE - Hyannisport Club, Pi0kssoK1 Bake Pi a insa Wood Fired£Pdi'& ®verF Dear Mr. Klemenz, On July 22, 2021, you submitted a request for a temporary permit to cook pizzas outdoors within a new outdoor wood fired pizza oven at the Hyannisport Club, 2 Irving Avenue, Hyannisport Massachusetts. The request included a menu listing multiple 10-inch personal pizzas and a specification sheet of a Tuscany Fire, Speedy IV, 330 pound wood burning unit. The unit is proposed to be located at the terrace outdoors adjacent to the licensed food facility. The Board of Health scheduled and held a public meeting on July 27, 2021 to review your request. During the hearing, you testified the pizzas will be prepared indoors within the licensed kitchen, will be covered while being transported to the outdoor oven, baked outdoors, and covered again while transporting the pizzas back to the kitchen. After reviewing the submitted information and hearing from the applicant, as well as hearing comments from the Health Division staff, the Board voted unanimously in favor of granting you temporary permission to cook pizzas outdoors at the terrace of the Hyannisport Club, 2 Irving Street Hyannisport. This temporary approval expires on December 31 2021. The applicant is required to come back before the Board of Health prior to cooking pizza outdoors for patrons during calendar year 2022. Sincerely ours, hn Norman Chairman Q:WP/OutdoorCooking HyannisportClub Permission July 2021.docx h DATE: 6 Z $95.00 FEE*: • t & Town of Barnstable Board of Health SCHED.DATE: 200 Main Street, Hyannis MA 02601 Office: 509-9624644 Pj_- John T.Norman FAX:' 508-790-6304 Donald A.Guadagnoli,M.D. Paul J.Canniff,D.M.D. F.P.(Thomas)Lee,Alternate Foo b VARIANCE REQUEST FORM LOCATION Property Address: -� ��� l Assessor's Map and Parcel Number: :�--26,66 Z l Size of Lot: 1qC1---4A Wetlands Within 300 Ft. AID Business Name fit! lIA JAVIS , ADr- a 2yf� Subdivision Name: ^14 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: �S1"e 4 C)d� - !(�yh W2 Address: Address: ZI-44 1UNIS,P0/1 Phone: Phone: �t��• 2°7 - (� &G% U EMAIL: .5{cede 0�/�i.9iy w�oorf�G.c�fS.Corn VARIANCE FROM REGULATION(Ind.t m Code a) REASON FOR VARIANCE(May attach separate sheet if more space needed) ✓lm Gt�DDG� i/L2� ® 22oi d dPy NATURE OF WORK: House Addition LJ House Renovation LJ Repair of Failed Septic System Checklist (to be completed by office staff-person receiving variance request application) Please submit first four on list as S collated packets _ A. Five(5)copies of the completed variance request forth _ B. Five(5)copies of MA DEP approval letters for innovative/Altemative septic system(when proposing an UA system or secondary treatment unit(S.T.U.). C. Five(5)hard copies of engineered plan submitted(e.g.septic system plans)and one(1)electronic version submitted to email: heaith(altown.bamstable.ma.us *(Pool Plan—5 hard copies) D.Five(5)copies of labeled dimensional floor plans submitted(e.g.house plans or restaurant kitchen plans)and one(1)electronic version. A completed seven(7)page checklist confirming review of engineered septic system plan by submitting engineer or R.S. Signed letter stating that the property or business owner authorized you to represent him/her for this request Applicant must notify abutters 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—Five(5)copies of full menu submitted(for grease trap variance requests only Fee Submitted•$95.00 for the following variances: 1)New construction, 2) Septic repairs with increase in flows, and 3)New owner/new lessee applying for food,pool or body art variances. Exemptions from Variance Fee: 1) Septic repair without an increase in flow and variances granted at the counter,2)Monitoring Plans,and 3)Temporary Food(not a"variance"). Variance request submitted at least 15 days prior to meeting date VARIANCE APPROVED John T.Norman NOT APPROVED Donald A.Guadagnoli,M.D. REASON FOR DISAPPROVAL Paul J.Canniff,D.M.D. Q:\Application Forms\VARIREQ Rev Jan 1-2020.docx PRo sE+or ' '' ❑❑ CLUB _�— 1 ' FF.R,.pp - 0 , 1 I , _- ---__ i I� DESIGN GROUP II i LOCKER ROOMS I, i II TEE Box / i I FF lop Y vy at / I ,'" IIIII 1 KITCHEN / i I iF•ide TEE BOX I ' I/ _ Q_______�__ I I I o \ I ii II CLUBHOUSE 1 WETING PDITING GRFFN \ I II NTTINGG— DRIVING R WCE lWC ------- i ENTpRY Su55:I,R-.I•.0- ' � I SITE 1 l PLAN 1.0 Hyannisport Club Pizza Menu -r: 10-inch personal pizzas Cheese $10 Pepperoni $12 Margherita $12 Chorizo & Hot Honey $12 Wild Truffle Mushroom $13 Sausage, Ricotta, & Roasted Red Peppers $13 BBQ Short Rib with Caramelized Onions &Fresh Jalapenos $13 SPEEDY IV WOOD BURNING OVEN SPECS 2 7 99 8.599 2091 1 TOTAL WEIGHT: 330 lbs COOKING SURFACE: 31 x 23 COLOR: RED PRICE: 37o1299 PRICE WITH GAS BURNER: 2191 t P k. 3599 a� 5899 F$ � �4 A 3399 lmumSLRHY IHE TuscanyFire.com sales tusca iremco -7 - 3 oV►12— °eve Town of Barnstable • Regulatory Services Department sASMsrnsi e MAS& 200 Main Street,Hyannis MA 02601 Fp�2l► APPLICATION FOR OUTSIDE DINING/ SIDEWALK CAFE LOCATION /� Property Address: a kV1 q A Vt,.,x V-L' Name of Establishment: 44 A/N/S A l3 APPLICANTSNAME: 6+eQ CAJ 'Oewi lnZ Ay►1 Phone# 6�811SQrgoq SEATING ONO EQUIPMENT Total#of Seats Existing O� O #of Restrooms Provided Size of Grease Trap Total#of Seats Proposed Air Curtains(Yes or No) (Total means overall number of seats indoors and outdoors) Hose Bib (Yes or No) Screens (Yes or No) Brief Description of Seating Arrangement,Type of Furniture Proposed, Hours of Operation,Projected Opening and Closing Dates /✓e,,v T i - f��4K- ,g�4d a ,�� X76 tS - //•d 6) 4M- �D-D D /�� ��4►-�4u \1u4c. 6c�q ZbZ2 Uwe the undersigned certify that the above information which I/we provided is correct. I/we have read and fully understand the procedures as established by the Town of Barnstable in accordance with Chapter 11, Article 8,Section 2 of the General Bylaws and the Board of Health Regulation#14,and further understand that failure to co i with said procedures may result in the immediate revocation of this permit. Signature of Applicant( Date:�•/(J -r,�a Date: IMPORTANT-PLEASE REMEMBER TO INCLUDE: 3 Copies of the Neatly Drawn Sketch Plan of the Outside Dining Area Showing Separation Distances to Curbing,Tees,Rubbish Containers and any other Obstacles in Pedestrian Walkway 3 Copies of Pictures of the Proposed Outside Dining Location(Front and Side Views) 1 Copy of the Menu THIS SECTION BELOW IS FOR OFFICIAL USE ONLY Town Manager Approval: Public Health Division: Licensing Board Approval: Certificate of Insurance: License Agreement: Comments: BOARD OF HEALTH REGULATION,PART II,SECTION 1.00,#14,Requirements a through n (a) The applicant shall file a written request for outside dining or for an outside cafe on a form prescribed by the Town and shall submit plans of the proposed dining area. The seating capacity shall be determined by the Board of Health after a determination is made whether requirements"b"through"n" below will be met and after a visual inspection is conducted by an agent of the Board of Health. A replacement food establishment permit shall be issued by the Board of Health indicating"outside dining"is permitted and listing the overall seating capacity,only after it is determined by an agent of the Board of Health that all of the requirements"a"through"n"of this Regulation#14 are met. (b) A menu shall be submitted to the Board at the time of application. (c) The dining area must be appurtenant and contiguous to the restaurant property. The dining area must be mentioned on the described premises as in the case of a Common Victualler's License. (d) Sufficient restrooms,both for customers and employees,must be furnished counting the additional outside seating as required by the State Plumbing Code and Town of Barnstable Health regulations. (e) A grease trap shall be of sufficient capacity,based upon 15 gallons per seat,as required by the State Environmental Code,Title V,and Town of Barnstable Health Regulations. A grease recovery device may be installed to supplement an existing inground grease trap,after receiving the approval of the Board of Health. (f) All entrance and exit doors used by food service personnel and customers must be screened and provided with air curtains meeting National Sanitation Foundation standards. All windows or openings used for the transfer of food will be screened and provided with air curtains. Food cannot be stored or kept outside. All food must be prepared inside the facility's kitchen and kept inside until served. (g) A drainage system designed to eliminate odors will be required for all outdoor dining areas. Hose bibs with vacuum breakers must be available for washing down the dining area. (h) Trash dumpsters shall be situated no closer than 50 feet from an outdoor dining area. If such a dumpster is in the line of sight from the dining area,it must be hidden from view. The area around the dumpster and stockade must be kept clean and free of litter. Dumpsters must be closed with adequate covers designed to prevent entrance of rodents and birds and sealed to control odors. (i) The patio or other ground surface must be of constructed of material readily cleanable and not susceptible to dust,mud,or debris. (Brick,tile,and concrete are examples of acceptable materials). 0) Table tops must be smooth,non-porous,easily cleanable and durable;and readily maintained in a clean and sanitary condition. (k) Food service personnel must constantly police the dining area for waste paper,garbage and other trash. Placement clips,cup holders and other such devices must be utilized to prevent blowing paper. Covered trash receptacles must be provided in close proximity to the dining area and must be emptied as needed to prevent overflowing. (1) Strict clean-up practices must be adhered to. Waitstaff and buspersons must clean up after each patron as in indoor dining. Each establishment must abide by all regulations contained in Article X, Minimum Sanitation Standards for Food Service Establishments,of the Commonwealth of Massachusetts, Department of Health Sanitary Code. § 322-5. Outdoor dining: Checklist. Instructions: Please read the following requirements for outdoor dining. Place a checkmark on each line next to the number which you meet the criterion of. If you do not meet the criterion or if you are unsure,leave it blank. A. No person, corporation, or firm shall provide outdoor dining or an outdoor cafe at a food establishment until after all of the following requirements are met: J (1)The applicant shall file a written request for outside dining or for an outside cafe on a form prescribed by the Town and shall submit plans of the proposed dining area. The seating capacity shall be determined by the Board of Health after a determination is made whether requirements of Subsection A(2)through(14)below will be met and after a visual inspection is conducted by an agent of the Board of Health.A replacement food establishment permit shall be issued by the Board of Health indicating outside dining is permitted and listing the overall seating capacity, only after it is determined by an agent of the B and of Health that all of the requirements Subsection A(2)through(14)of this section are met. 72)A menu shall be submitted to the Board at the time of application. �_m The dining area must be appurtenant and contiguous to the restaurant property. The dining area must be mentioned on P g the described premises as in the case of a common victualler's license. � (4) Sufficient restrooms,both for customers and employees,must be furnished counting the additional outside seating as required by the State Plumbing Code and Town of Barnstable Health regulations. �(5)A grease trap shall be of sufficient capacity,based upon 15 gallons per seat,as required by the State Environmental Code,Title V, and Town of Barnstable Health regulations. A grease recovery device may be installed to supplement an existing in-ground grease trap, after receiving the approval of the Board of Health. �/ (6)All entrance and exit doors used by food service personnel and customers must be screened and provided with air curtains meeting National Sanitation Foundation standards. All windows or openings used for the transfer of food will be screened and provided with air curtains. Food cannot be stored or kept outside.All food must be prepared inside the facility's kitchen and kept inside until served. ✓(7)A drainage system designed to eliminate odors will be required for all outdoor dining areas.Hose bibs with vacuum breakers must be available for washing down the dining area. �/ (8)Trash dumpsters shall be situated no closer than 50 feet from an outdoor dining area. If such a dumpster is in the line of sight from the dining area,it must be hidden from view. The area around the dumpster and stockade must be kept clean and free of litter.Dumpsters must be closed with adequate covers designed to prevent entrance of rodents and birds and sealed to control odors. __Z(9)The patio or other ground surface must be of constructed of material readily cleanable and not susceptible to dust, mud,or debris. (Brick, tile, and concrete are examples of acceptable materials.) ✓(10)Table tops must be smooth,nonporous, easily cleanable and durable,and readily maintained in a clean and sanitary condii *on. V (11)Food-service personnel must constantly police the dining area for wastepaper, garbage and other trash. Placement clips,cup holders and other such devices must be utilized to prevent blowing paper. Covered trash receptacles must be provided in close proximity to the dining area and must be emptied as needed to prevent overflowing. (12) Strict cleanup practices must be adhered to. Waitstaff and buspersons must clean up after each patron as in indoor dining. Each establishment must abide by all regulations contained in Article X,Minimum Sanitation Standards for Food Service Establishments, of the Commonwealth of Massachusetts,Department of Health Sanitary Code. �(13)Outside food handlers must have easy access to handwash sinks and cleaning cloths. Facilities for preparation and dispo of sanitizing solutions must be accessible. (14)Hair nets or other effective hair restraints, such as hats covering exposed hair, shall be worn by all outside food or drink handlers.Beards and mustaches must be neatly trimmed. B. Exemption from doorway air curtain requirement in Subsection A(6) above: The Board of Health may waive the requirement to provide air curtains at the doorways only if no waitstaff service 11 be provided to the outside dining area(self-service only). Q:\Application Fors\OUTDINAPCHECKLIST.doc Applicant's Slgna Date: 2-16•ZZ —J _ �❑ pll� r� `Ari.Y.��il WIN ♦ ♦ ♦ ♦ ' . , a `M\`:� �` ' ♦ ♦ ♦ ♦ ♦ ♦ 'ham'': :�1 �! I. `1.. SUDBURY SITE PLAN HYANNISP • , 740 Boston Post Rd.Sudbury,MA 01776 SCALE:1/16"-V- BARNSTABLE,MA. 1.. j WWI ROD A emu I�� ALL PUNS ARE PROPERTY OF SUDRURY DESIGN _ GROUP.UNAUTHORIZED USE OR DUPLICATION OF PLANS WFI'HOUT'PIuUR WRITTEN CONSENT 15 STRICTLY PROHIBITED. COi Y Gl IT O 19"-2021 SY SUDBURY Dt51GN GROUP d cwc. w NLL•.. i I C0� =1 O _ O II II i a.a \�� I�� _ � _ — �_— — 0 0It •I. 5 � I \ z o I * S U D B U R.Y SITE PLAN HYANNISPORT CLUB D.E S I G N GROUP 2IRVINGAVC BARNSTABLE,MA. 741)Boston Post Rd.Sudburp MA 01776 978.443.3638 MA I sudbur•desi n.com 1 401.789.588�9 RI SCALE:I/IG"D 0" } g 04.01.21 uPs . v r tff MAR �q a r � � as. '���^�^ � �w;,. yt. nc•����?saa�'ti,�� �`�. "' ,+m� _ .. � n�,�.r+-. �.r�,.....-- .-�-n-y :.- � r ••,�- �." t'F... �.. �.' y' .-*= 4 .,`� � '�.� �"J�^.+�.'� � ..Y.,k-:' qx ,r.tt r ,.t ,..k..� � „�, ,� w IN � AW i� ,e. s lu n , w ...,^ ....c._ >r...�R;��,., .. F-. ./'i - �. r.S',6,,, _.:...Y:.1.��+` _- �A�' fw`�-.� ��s.4` $, .9�Eyy,t, •,..�•�' � �'":.','{#+'M P ;�. 611�7-1, :X�: .a'"'.r tt e;•. l� �• �k�`4A� � �f "xy 2� a -"`,S"� 5`"�.•fi�+ >i, i i!"''�Y,� IN wz I . due HYANNISPORT CLUB LUNCH MENU SOUP & SALAD New England Clam Chowder $5.00 cup $10.00 pint $20.00 quart Soup Du Jour $4.00 cup $8.00 pint $16.00 quart Hyannisport Field Greens Salad $7.00 Caesar Salad with Garlic Parmesan Croutons $7.00 Charred Endive Salad with Apricot, Goat Cheese, Toasted Walnuts & Sherry Vinaigrette $8.00 Summer Peach & Burrata Salad with Shaved Prosciutto, Marcona Almonds, Field Greens &Vanilla Balsamic [GF] $12.00 Iceberg Wedge Salad With Smoked Bacon, Great Hills Blue Cheese, Blistered Tomatoes, Shaved Red Onion $7.00 Add chicken $6.00 Add shrimp$8.00 Traditional Cobb Salad Plate Grilled Chicken on Baby Greens with Bacon, Egg, Onion, Avocado and Bleu Cheese $15.00 Dressings: Balsamic Vinaigrette, Ranch, Bleu Cheese, Caesar, Italian, Honey Yogurt THE DELI BOARD All sandwiches from the Deli Board come on your choice of bread, grilled or toasted and a choice of one side. Whole Sandwich $11.00 Half Sandwich $8.00 Breads: White French, Multigrain, Rye, Flour Tortilla, Gluten Free Cheeses: American, Swiss or Cheddar Black Forest Ham - Roasted Turkey Breast - Hyannisport Chicken Salad - Tuna Salad—Egg Salad SANDWICHES All sandwiches are served with Cape Cod potato chips and a deli pickle. Hyannisport Roasted Turkey Club Sandwich White French Bread $13.00 "Jr." Turkey Club $11.50 Buttermilk Fried Chicken Sandwich Shredded Lettuce, Ranch, House Pickles, Brioche Bun $12.00 B.L.T. -Applewood Smoked Bacon, Lettuce &Tomato Multigrain Bread $11.00 Fried Clam Roll Whole Belly Clams Fried and served with Fries, Coleslaw, and Tartar Sauce $24.00 Hyannisport Burger Grilled burger, Vermont Cheddar, LTO, Special Sauce, served with Handcut Fries Ask about the impossible burger! $14.00 Hyannisport Lobster Roll 6 oz. Fresh Lobster Salad served on a Brioche Roll, with Handcut Fries, and Coleslaw $32.00 (GF Bread Available) Pork Belly Grilled Cheese Crispy Pork Belly, Cheddar Cheese., Caramelized Onions, Chipotle BBQ $12.50 Local Cod Fish Tacos Avocado Crema, Lime Cilantro Cabbage Slaw, Roasted Tomato Salsa $12.00 Southwestern Sweet Potato & Black Bean Burger Monterey Jack, Avocado with Sweet Potato Fries $12.00 Grilled Jumbo Hot Dog • $8.00 Before placing your order, please inform your server if a person in your party has a food allergy. Special diets can be accommodated—please ask your server. Consumption of raw or undercooked meat or fish could cause certain health risks. s 4 Hyannisport Club Dinner Menu Soup, Salad,and Apps Soup Du Jour Pint: $8.0o Quart: $14.00 New England clam chowder Pint: $8.0o Quart: $14.00 Caesar Salad - Small $8.0o Large $13.00 Wedge Salad [GF] - Small$8.0o Large $13.00 Spring House[GF] - Small: $8.0o Large: $13.00 [Spring Mix,Spring Vegetables, Goat Cheese, Sunflower Seeds, Green Goddess Dressing] Add Chicken $6.0o Add Shrimp $8.00 Chilled Shrimp Cocktail served with Cocktail Sauce and Lemon [GF] - $3.5o each Hyannisport Quahog served with Lemon, and Butter- $6.00 Pan Seared Crab Cakes served with Baby Greens and Spicy Remoulade $14.00 Wild Mushroom and Goat Cheese Purses,with Frisee Salad, Sweet Onion Jam, Toasted Pistachios- $16.00 Entrees Hyannisport Burger-Grilled burger,Vermont cheddar, LTO,special sauce,served with handcut fries $14.00 Hyannisport Bolognese -Served with Pappardelle pasta,topped with fresh ricotta, and garlic bread GF Pasta Available $18.00 Ancient Grain Bowl —Ancient Grains, Spring vegetables, Crispy Garbanzo Beans,Arugula, Green Goddess Dressing gf $18.00 Braised Lamb Shank—Mushroom and Mascarpone Risotto, Heirloom Baby Carrots, natural Jus gf $32.00 Brick Chicken-Semi-boned half chicken, served with garlic whipped potatoes, Green Beans, chicken jus [GF] $25.00 Seafood Fra Diablo-Shrimp,scallop, and Lobster simmered in a spiced san Marzano Ragu, Wilted Spinach, Pappardelle Pasta,garlic Bread. Gf available $30.00 Pine nut Crusted Cod-Cauliflower Mash, French beans, Saffron Lemon Butter gf available $28.00 Grilled fillet mignon-Served with Scalloped Potatoes, Grilled Asparagus, Crispy Shallots and Red Wine Demi-Glace [GF available] $36.00 1 of 2 [GF]= Gluten Free �� k.Z. t,�,�9'a�`any'���t,� ��?. +_� - n t+�,��•S1'P'� �'�'' ��, - - '�"«s_�s _•_I.. ti —•�*'`� "�:- �',;..:- ;�� '; .' `s..� ..::-1.' t� •. „t+s.;�+�.�' �.,���t^ �k,�, zr �:.;a. 1►x.,�7 "'°�'g�,t;+ ins' ��..,,•+Xb ,� t ;,,.:��'. eta"•. L`. k. � x� ,.. \. - Y�.. Mi•,`�✓^�re L! ° +'6 �Y MM' .Z I'a �,C�<.�• k•, 3�,�L.Ve.4' � t �".�fi. e � 'c �rss, ..';��s� �'w y�# � a',.� ,i.Y�`-��,.. •, M,• L"` t ��h �'�lyl'i"u�`�.1.+�'T` W,'."I' ?t./ ry f o , � �'- :"E`:'+'"• zr��' .. .. ,�. �:. ,� ti. '� ,, � y„w' �p j• _ �� •;'r`t�ha,�.'tyt�rR t,�'rt� � '�.'4`'!'� 7a ? � +aF�1., ,.d"h+ L' .•.." J x"t wvN }" ! V i4 .F`7':• �°!�,,��p �'` 'ti�i xe�s�,.�z,`aye, �'r:a E c - ,�,� .-.' ��w�+y i�.yste} `e3-`� ^' i` ,, 'ij .�L'�`..�o.���?0.. e'�i�1�. � ::,r�,:: •l, .�v— ' '.. 4 g i.Yy....f1. 1 f,. � ! ♦ 'l. L 1�'"kg�6 � f�� K�L A�' �1 F 9:.*ye W'4} Y S ASV; v� �. �' � :'V' t';r• .":.�. r �. .in,, ,� ..`. ..-..:�'. '�,�'�' '�'` ?an..a- ^.� `"(.Mf.� � ��r��r,��;y ,h;L"„- �a�«.�:`�� - R �., rj:, �rl-� :;'�. a i ,•�{,y�. - �' ,�( M '°r:" ..Y 'W .,;� '2`.'x.+s..,. �y..� yq....-. -"�'t�` ..�z,:kda','k,:X, .,+�}sA y,y'�f}" r:... 4!� ^... ,..�:.. ✓'f� ....� ..:i.°�'k' l. 'f :'.. -. ,,.t s--.. -' �� .`ak" nr�w,. ~•� a `k;4s ��� '� �P- qr-.: ):. y,0.�'} .`` �"..: r:,: �-':y�;.�- �,..-°�">y .:t w��•w'_'r �-:'+'t ...IA.s. ,M. � °° c"�^�:e,.� '+;r?. w:.p rP ..=.: '3'yq' +�(�b^'�` .�i'"r"4� +.eP..s-,.,. �.s 7t.�..:.� :,'a+.y ��..,}J,s,.. m'S�",•E*$x-.®"�- .- _., �- .. - Y,,Ra. ',,�„,.-�� �'9 .a�:'„��".w a�Y'�i ,fib '.4 r a �'�`,a,,�``H' �S''.'�.v' 'W�Yv+w '.7'S q t ,zr:.. � "'' k �4 _..+�z h✓ .fr�y��t il5',. ,fix-�' ""�.'+ .."'�*f# 4y .�, �x� `7 ' �'�'S,+�,�9 BAXTER NYE ENGINEERING & SURVEYING Registered Professional Engineers and Land Surveyors 78 North Street,311 Floor,Hyannis,MA 02601 Tel: (508)771-7502 Fax: (508)771-7622 October 31,2018 Mr. David Stanton Barnstable Health Dept. 200 Main St., Hyannis, MA RE: SPR#076-18/Hyannisport Club Second Floor Enclosure Dear Dave: As follow up to our conversation on the septic flow at the Club House please accept the following identification of the septic flows: 1) The approved as built of the septic system constructed in 2002 for the clubhouse supports a design flow of 7,326 gpd. a) This is based on the: i) SAS size of 9900 sf x 0.74 gpd/sf ii) The septic tank provided at 23,000 gallons. iii) One 3,000-gallon grease trap and one 1,500-gallon grease trap. b) The design flow was for 7,090 gpd and the actual SAS field size and tankage supports 7,326 gpd. We agreed the 7,326 gpd actual condition would be the permitted design flow used for allowable use allocation. 2) The original design contemplated 50 lounge seats at 20 gpd/seat. Per our discussion we agreed these lounge seats would be the same as the country club dining room seats and therefore would only require 10 gpd/seat. a) Title 5 contemplates the higher lounge design flow for a standalone tavern/lounge use. These seats being part of the country club would fall under the typical country club dining room seat flow. 3) Based on the above two statements we have calculated the following uses are supported by the existing septic system: a) 300 country club dining room seats x 10 gpd/seat=3,000 gpd i) 4,500 gallons of grease trap supports 300 seats(the grease traps control the seat count). b) 212 Country Club Lockers x 20 gpd/locker=4,240 gpd c) This Total identified septic flow is 7,240 gpd which is less than the 7,326 gpd the systems supports. In conclusion,the existing septic system supports 300 dining room seats and 212 lockers which provides for the current use and proposal at the clubhouse. Please contact me with any questions. Thank you for your assistance on this. Very truly yours, Baxter Nye Engineering&Surveying crn� �s43 Matthew Eddy, P.E. Managing Partner Land Surveying Site Design • Subdivisions • Septic Design • Wetland Filings • Planning October 31,2018 Mr. David Stanton RE: SPR#076-18/Hyannisport Club Second Floor Enclosure Cc: Mr. Mark Boudreau, Esq. Mr.Scott Smith, HC 0:\2018\2018-05S\ADMIN\LETTERS\2018-055 Ll DStanton-septic flows Hyannisport Club House.docx Page 2 I Bellaire, Dianna From: McKenzie, Marybeth Sent: Thursday, June 16, 2022 3:27 PM To: Bellaire, Dianna; McKean, Thomas Cc: Crocker, Sharon Subject: RE: Outside Dining Permit application This is outside seating so because of Covid restrictions being lifted the number of seats would not be addressed correct? It depends I don't know if both are connected to the main kitchen, but 3000 would be good for 200 and 1500 is good for 100. From: Bellaire, Dianna Sent: Thursday, June 16, 2022 2:18 PM To: McKean,Thomas; McKenzie, Marybeth Cc: Crocker, Sharon; Bellaire, Dianna Subject: RE: Outside Dining Permit application According to database they have two grease traps 1500 and 3000. They went to the BOH in July of 2021 and then again recently.This was in regards to the pizza oven. I can't find the minutes from that meeting. This is why I would like seats to be taken off the permits and we just use restrictions or max allowed seats. It looks like they applied for the seating. Did they need to go to the BOH if the grease trap is to capacity? What is the seat count allowed on 4500? Isn't that 300 seats allowed? Dianna Bellaire Permit Technician Town of Barnstable Health Division 200 Main Street Hyannis, MA 02601 P:508-862-4643 Fax:508-790-6304 Email:Dianna.Bellaire @town.barnstable.ma.us The information contained in this electronic transmission("e-mail"),including any attachment(the"Information"),may be confidential or otherwise exempt from disclosure.It is for the addressee only.This Information may be privileged and confidential work-product or a privileged and confidential coinnnmication.The Information may also be deliberative and pre--decisional in nature. As such,it is for internal use only.The Information maw not he disclosed without the prior written consent of the Director of Public Health and/or the Town..Atto.rne.v's Office of the"f'own of Barnstable. Tf you have received this e-nia.il by mistake,please notify the sender and.delete it from your system.Please do not copy or forward it.Thank you for your cooperation. From: McKean, Thomas Sent: Thursday, June 16, 2022 1:53 PM To: McKenzie, Marybeth Cc: Crocker, Sharon; Bellaire, Dianna Subject: RE: Outside Dining Permit application Not here. Is the grease rap large enough for additional 56 seats? 1 Did it get approved at Licensing? From: McKenzie, Marybeth Sent: Thursday, June 16, 2022 12:02 PM To: McKean, Thomas Cc: Crocker, Sharon; Bellaire, Dianna Subject: FW: Outside Dining Permit application Did this get approved from the BOW Thanks From: Steve Klemenz [mailto:steve@hyannisportclub.com] Sent: Thursday, June 16, 2022 11:23 AM To: McKenzie, Marybeth Subject: Outside Dining Permit application How do I get an update on the application submitted in February 2022 for Hyannisport Club? Is there anything else I need to do? Thanks. Application attached. Steven T Klemenz, GM Hyannisport Club 508-775-0669 steve@hyannisportclub.com P c< �i;ryrn�hA CAUTION:This email originated from outside of the Town of Barnstable! Do not click links, open attachments or reply, unless you recognize the sender's email address and know the content is safe! 2 �sTti Town of Barnstable Board of Health BASNSTABM 9� 6"9, 200 Main Street, Hyannis MA 02601 �fD MAt John T.Norman,Chair Donald A.Guadagnoli,M.D Office:508-862-4644 F.P.(Thomas)Lee,P.E. Daniel Luczkow,M.D. FAX: 508-790-6304 Paul Canniff,D.M.D. Stephen Waller,M.D.-Alternate BOARD OF HEALTH MEETING Minutes Original Tuesday, April 26, 2022 3:00 PM James H. Crocker Jr. Hearing Room, Town Hall 367 Main Street, 2nd Floor, Hyannis, MA A regularly scheduled and duly posted meeting of the Barnstable Board of Health was held on Tuesday,April 26,2022. The meeting was called to order at 3:00 pm By John Norman,Chair. Also in attendance were Board Members Donald Guadagnoli,M.D.,Thomas Lee,Daniel Luczkow,M.D.,and Paul Canniff,D.M.D. Stephen Waller,M.D.,Alternate,was not able to attend. Thomas McKean,Director of Public Health,and Sharon Crocker,Administrative Assistant,were present. I. Regulations/Policies: A. Proposal to provide the Director of Health the authority to approve outside dining at food establishments which do not strictly meet the provisions of Section 322-5 subsection 1-13 of Town Code, temporarily during calendar year 2022. Public Comment: Felis Barreiro, Alberto's Restaurant, expressed his support to continue with the outdoor seating opportunity. Aaron Webb, Daily Paper, also wrote to the Board expressing his support for outdoor seating meeting the desires of the patrons and improving economic impact. A motion was duly made by Dr. Canniff to extend the outdoor seating for the one year with the recommendation from Department of Public Works (DPW)that the grease traps are pumped on a monthly basis for all food establishments. The motion was not seconded and did not carry. Upon a motion duly made by Dr. Guadagnoli, seconded by Dr. Luczkow to extend the temporary authority of the Director of Public Health to approve outside dining at food establishments which do not strictly meet the provisions of Section 322-5, subsections 2-13 of the Town of Barnstable Code, during the calendar year 2022. (Unanimously, voted in favor.) B. Proposed Amendment/Addition to Chapter 307-1 E(1) of the General Ordinances. Part III. Application for Body Art Practitioner Permit, Practitioner Training and Experience. Mr. McKean said the current Town Ordinance requires a 3 credit accredited New England College Course in Anatomy and Physiology with a passing grade. This can take 3-4 months and most times, longer as pre-requisites are often required and the course has a small amount of material on body art issues. The Board has accepted courses such as the Greenfield course as a means to Page I of 4 BOH 04/26/2022 f receive a variance to the Town ordinance (similar to the former Quincy Health Skin Course) They meet the same criteria specified in the amendment (Exhibit A). Mr. McKean had the Town Attorney review the amendment. They have approved the amendment's language. It would eliminate the need for the body artists to apply for a variance and create a smoother process. This does not involve an apprenticeship. The amendment does not apply to Body Piercing. The Board acknowledged that they have approved variances with such course work submitted. Dr. Guadagnoli asked if this was consistent with other towns. Mr. McKean said no, the State is having discussions now to establish a uniformed regulation as one does not exist. They are at the beginning of the process and it may not be available for some time. Once the State has a proposed regulation, the Board can return to the topic. Upon a motion duly made by Dr. Guadagnoli, seconded by Dr. Luczkow, the Board voted to adopt the amendment. Roll Call: Mr. Lee-Yes, Dr. Guadagnoli-Yes, Dr. Luczkow-Yes, Dr. Canniff-Yes, Mr. Norman-Yes. (Unanimously, voted in favor.) II. Innovative/Alternative OW —Septic: Darren Meyer, Meyer& Son, representing Daniel Kevles, owner— 215 Bay Lane, Centerville, Map/Parcel 186-013, 27,785 square feet parcel, repair of failed septic, requesting use of Infiltrator septic system with multiple variances. Upon a motion duly made and seconded, the Board voted to grant the variances on revised plan dated April 22, 2022 with the following condition: a three bedroom deed restriction be recorded at the Barnstable County Registry of Deeds. (Unanimously, voted in favor.) III. Food —Variance: Nick Reney, Hyannisport Club—2 Irving Way, Hyannisport, Map/Parcel 266-031, variance to use outdoor wood fired pizza oven. Upon a motion duly made and seconded, the Board voted to grant a temporary permit to cook pizzas outdoors within an outdoor wood fired pizza over at 2 Irving Avenue. The cooking unit is proposed to be located at the terrace outdoors adjacent to the licensed food facility. The pizzas will be prepared indoors within the licensed kitchen. This temporary permit will expire In five years on May 1, 2027. (Unanimously, voted in favor.) IV. Temporary Food Events: A. Judith Desrochers for Love Our Labyrinth Event at Meetinghouse Farm —2135 Meetinghouse Way, West Barnstable, Map/Parcel 130-012 on May 7, 2022 from 4pm — 6pm. Food will include: mixed cheese, crackers, grape garnish, traditional store-bought deviled eggs, black olive garnish, mixed vegetables —carrots, celery, broccoli, summer squash, mixed pastries, chocolate brownies, chocolate nut brownies, and small eclairs, and a fruit bowl. Upon a motion duly made and seconded, the Board voted to grant the temporary food event with the above-listed menu. (Unanimously, voted in favor.) Page 2 of 4 BOH 04/26/2022 B. Ira Mendoza for Cotuit Center for the Arts —4404 Falmouth Road, Cotuit, Map/Parcel 024- 022, holding an event four times during the season: July 24, July 31, August 7, and August 14, 2022. Food will include: individual frittata, using pasteurized liquid eggs, fresh cut fruit and baskets of assorted mini muffins. Upon a motion duly made and seconded, the Board voted to grant four temporary events with the following menu: cut fruits, egg frittata, and muffins. (Unanimously, voted in favor.) V. Body Artists — New Variances A. Hiury Lemos, proposing to work at Great Island Tattoo— 12 Enterprise Road, Hyannis, Map/Parcel 293-045 as a body artist with Safe Each Life Certification in lieu of anatomy and physiology, and experience. Mr. Lemos was not present. Upon a motion duly made and seconded, the Board voted to approve Hiury Lemos as a Body Artist at Great Island Tattoo and work under the owner, restricted to body artist, no piercing. (Unanimously, voted in favor.) B. Mihaela Bejenaru, proposing to work at Lash/Brow Boutique — 37 Barnstable Road, Hyannis, Map/Parcel 327-013, licensed in Plymouth, MA, has Safe Each Life Certification in lieu of anatomy and physiology, and experience. Upon a motion duly made and seconded, the Board voted to approve Ms. Mihaela Bejenaru as a Body Artist, no piercing. (Unanimously, voted in favor.) C. Keila Travassos, proposing to work at Black Pearl Tattoo & Studio — 505 (aka 509) Main Street, Hyannis, Map/Parcel 308-093, has online course from Cape Cod Community College — Human Anatomy and Physiology (self paced). Keila has taken the one-day Greenfield course and has also taken the Cape Cod Community Course. She has done apprentice work through her father, Alika Travassos. She expressed there was much good information given in the college course and was happy to take it. Upon being asked if she would consider 18 months apprenticeship an appropriate length of time, she felt it was an appropriate time period. Dr. Luczkow wanted to hear from Alika Travassos of whether he believes the 18 months was an appropriate period for apprentice. Alika said he believes the 18-24 month period for apprenticeship is appropriate as there is much to learn and it allows time for the master artist to evaluate the applicant's abilities. Upon a motion duly made and seconded, the Board voted to approve Keila Travassos as a body artist, no piercing. (Unanimously, voted in favor.) D. Samantha Morrison, proposing to work at Black Pearl Tattoo & Studio —505 (aka 509) Main Street, Hyannis, Map/Parcel 308-093, has online course from Cape Cod Community College— Human Anatomy and Physiology (self paced). Samantha Morrison applied for Body Piercing and would do her apprentice work under Alika Travassos, owner of Black Pearl, who has also taken the Cape Cod Community College course- Human Anatomy and Physiology (self paced). Page 3 of 4 BOH 04/26/2022 The college website states the course is a 200 hour level course, thus a four credit course. Upon a motion duly made and seconded, the Board voted to approve Samantha Morrison to work as a body piercer under the direct supervision of Alika Travassos, owner of Black Pearl for an 18 month apprenticeship and return to the Board with Mr. Travassos's report. (Unanimously, voted in favor.) VI. Status Report on NitROE installations at Shubael's Pond. Zenas Crocker had a slide presentation on the update of installations. Currently 34 systems are installed, not all operating as some are seasonal, etc. Due to the lower temperatures in winter, starting up the systems in winter experience has challenges as the bacteria needs the warmth until the system gets going. He hopes to have 50 systems on line by this summer. Location at 285 Lakeside Drive is producing a high flow rate and is showing a remarkable treatment rate increase. He will have more data available as flow rates increase. VII. Septic Installer(New): Edward Tallent— special request. Edward Tallent was present and explained his circumstances. Staff recommended waiving the three month wait to retake the exam. Mr. Tallent has five septic installer licenses all of which said his work is good and dependable. He has twenty five years+ experience. The Board took all into consideration on a case by case matter. Upon a motion duly made and seconded, the Board voted to grant Edward Tallent a septic installer permit. (Unanimously, voted in favor.) Vill. Minutes March 22, 2022 Upon a motion duly made and seconded, the Board voted to adopt the March 22, 2022 meeting minutes. (Unanimously, voted in favor.) IX. Additional: A. John Norman mentioned that Tom Lee has been working with DPW on the Interim Estuary and items for other innovative/alternative systems and where to best apply them while meeting the goals of the legal case. He would like to do a presentation at the beginning of both the June and July 2022 Board meetings to bring the members up-to- date. B. For the Board's June meeting, there will also be a 15 minute presentation by Laurel Schaider, PhD, from Silent Spring Institute on PFAS Chemicals. She has received a special grant and is looking for past and current residents to participate in a study. Voted to Adjourn 4:45 p.m. Page 4 of 4 BOH 04/26/2022 r ThMark Foci6enlce Eqaipment,Supplies are 1Llie�ign a UNITED EAST \• /' I 505 Collins Street ---- \/ P.O.Box 3505 r I I South Attleboro.MA 02703 �g +j 'l EE P 50&399.6000 DEC 22cF g 4 Yi� Ia'2 I // \\ I I II F 508-761-3620 ———-1 I ---- NOTE:PO RK FOR This document contains - - 13'-1• REMOTE BEER SYSTEM confidential information.is an ' -- (LOCATION TBD IN FIELD), se�ceent of the property professional r—�— ocot oaoa 000a I TriMark.It shall not be used on other projects or for the extention of this project without TriMarlfs written approval. I I I Owner and all Contractors to I I I I check and verify existing 000� dimensions and condiliore in I I the field before starting construction and to notify ThMark of any material or detail ——————— ---- -- I changes. JJ —— ——— — —— — ® REVISIONS onto E 000t 000e 000; DATE NO. DESCRIPTION 12MS/14 A UTILITY DWG'S EI ❑ E F-1 0 El r] 0 11 r] I EQUIPMENT PLAN SCALE: 1/4"- 1'-.0" ♦� L CL v m N O a r w � n ll I!—JI _ IL—p El El _ ® rT rl a E 11 rl El ® and' EQUIPMENT PLAN SCALE: 1/4"- 1'-0" f t EQUIPMENT SCHEDULE REV ITEM NO. QTY ITEM DESCRIPTION MFR MODEL REMARKS ITEM NO. 0001 1 SPARE NUMBER CUSTOM SPARE NUMBER 0001 0002 1 REFRIGERATED BACKBAR CABINET PERLICK SDBS60 W/CONDENSING UNIT ON LEFT. 0002 0003 1 ICE BIN PERLICK TS36IC10 W/BOTTLE WELLS,BACK SPLASH CUTOUT FOR SODA LINES AND SINGLE SPEED RAIL. 0003 0004 1 REFRIGERATED BACKBAR CABINET PERLICK SDBS60 W/CONDENSING UNIT ON RIGHT. 0004 0005 1 REMOTE BEER SYSTEM PERLICK CENTURY SYSTEM TO INCLUDE:BEER TOWER, DRIP TROUGH AND POWER PAK. 0005 0006 1 ICE BIN PERLICK TS241C10 W/BOTTLE WELLS,BACK SPLASH CUTOUTS FOR SODA LINES,SPLASH ON LEFT AND SINGLE SPEED RAIL. 0006 0007 1 UNDERCOUNTER DISHWASHER HOBART LXER-2 W/112"BRASS PRESSURE REGULATOR. 0007 0008 1 DUMP SINK PERLICK TS12HS W/LEAD FREE FAUCET#924GN-LF,WET WASTE BOX AND SPLASH ON RIGHT.-- 0008 �0009 ' 1 HAND SINK PERLICK TS12HSN W/LEAD FREE FAUCET#924GN-LF. 0009 0010 1 REFRIGERATED BACKBAR CABINET BEVERAGE AlR BB48GSY-1-B W/COMPRESSOR ON RIGHT. 0010 0011 1 REFRIGERATED BACKBAR CABINET PERLICK BBS60 W/CONDENSING UNIT ON RIGHT. 0011 V' U two ��� _ .•i�itli�il►. r. 141�11{Vlllititlfl{ '1e■ss���•s{ _ ___�____ — _______r��______ �1 RM HUB �'11I!1141IIII'"" •� v'ri�u�1,l 1t!n1u7'uIttll1 gliitttsi1it�l,—t}l•i.1lIHl{►I1{I I■t#!�Rt////////1 rI i/Q $sB•O•N•G #am }/./1 sw■/■ J l $11M 41011 (l lilt / •.M#1 lama ■ un #felli ,. t rti 1114tptlillit SOON III t won rnu , • i- +�n1i1111itr, till" tot/■/// 1 ur.l $81or FRO • Ill/si �� 1 t i I 11 (' (itftlllllll I .It • • _ = riaaelr. n_- ---------------- t h, ui 1 i(� JI ii' i Ili llf; 'D.nr rr�nio rssiet I� 1 H iriilrtl �`e� i fit 111 11 rrrrrr **a .� tti t s r u ,`F t tr tl/iftr t.�. r,)it If tl l� - t ')7 �{I17N! ,,ill 4F trrar_rrrq � r I }If 111`!i �J If ,,t/t uOECK Jy t�'•i-�. ! 1:''. 7rr'rr rrt, y, t( tr Urt � it Iij ;fill op lin Al 1 P11 I/tE flr 1t`'16 � Nt+1 1, � 1• �� • �� � I <. : w . 64' ��. stairs and landing tip,grade see landing detail W� handicap acce5 5 ramp, details forthcoming 1 i final details fort coming 34'-1 1/2" i3'-5 1'/2" .. 10, pli,mbing u` chase? CLOSET m TER HEATER? MAAB 521,1 GMT s I Ggmpila Cz n .— I BATE d3 i 11AB 521 G'�iR LZ mpli Int PORCH 1 CNI o TENNIS.PRO SHOP — \J3A H/ L O .O 9'-10 112" U_ h PORCH m UP O ry a D P ar,e;sr O D D D - inside . _ A. D sh eti cf:on e n anon Dine separation line tD 310 t0 10� - l0 t0 FD t0 S 3'-4" 3'-4, -�fE— .-b" 3'-4" b'=b" 5'-b 3'-4" . . 3'-4" 8'-S" 8'-10" 10' C it 44' 3 o � � PORCH a = E 2"rails in Azek N N xb wrapped posts c a t e $ I•;'6e'am N �` c 42"rails in Azek 4'-9" b' p a •- new decking Existing stairs/ DECK u' landings to be G _ P determined with c grade details hardscape d' SATE: landing z/z6/Zo 19 DECK EXISTING TO REMAIN If POSSIBLE EXISTING TO REMAIN If P0551BLE SCALE: DN SHEET: • . . 2 First Floor Pg- WINDOW& DOOR SCHEDULE z CALL• QTY MANUFACTURE . O RI ESCP?tON ROUGH OPEMNG OUT A4 Andamw TW26310 Ya IM x4'716. - m�Ela uawwiMmMnum - _ y�„1 L=1 8 Antlsrsan 7W2642 7 8 VF xr 4 71Vmom meooa.e ee.een vnn . 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The team I ' pocket 30"x 30"x 12' pocket w o pad uA tatty cot. m o 120 � t ( � PORCH ABOVE Q 2x12 pt joists®16"olc ® ss= `v-s QZ n` 2x12 pt joists @ 16"ale N aEl N x. dal !? C O (2)2x12 pt — (2)2x12 pt . . LL (4)2x12 pt.ftush beam ud hangers f r r r r (4)Z02 pt flush (4)2x12 pt drop beam beam v.#hangers (4)2x12'pt drop beam 9 PORCH ABOVE f ^� p to n . ry a n a8'x 12 tcnc. m n O _ ry ' N sonotubes u i 24"big x x ; N �v ry foot base,embedded N m m v N post ft.8 b z b pt pasts N li 8'-10" S (a)N12 pt drop beam i (4)2i 12 pt drop beam f (4)2x12 pt drop beam (4)2xt2 pt drop beam r f f f i r f r r r r r i f f r r f i i O �+ 2 10' a new suppor#s carry.existing deck as well as the new porch above aLa to Existing stairs landings to be C T u m determined uath L O c 8 grade details r- <Z E R hardscape/tie landing N EXI5TING DECK TO REMAIN IF P0551BLE = Q Q t + DATE: existing 10"cone. piers w/bxb pt posts @ 8'7''to 8' 10"o/c 2/26/2019 44' SCALE: 3/16" = 1' SHEET: Pg-9 L SOIL TEST PIT DATA LEACHING FIELD DETAIL GENERAL NOTES WEST MAIN STREET ENDT MUSHROOM VENT NOT TO SCALE LEGEN NOT To SCALE W/BIRD SCREEN CRAIHVILLE BEACH RD. ROTARY 1. THIS PLAN IS ONLY INTENDED FOR THE PERMITTING AND CONSTRUCTION OF THE PJ� TEST PIT TP-1 TEST PIT TP-2 TEST PIT TP-3 TEST PIT TP-4 MIN. 2% SLOPE T ON-SITE SEWAGE DISPOSAL SYSTEM AND`ASSOCIATED SITE WORK. LOCUSGRD. EL 23.0 GRD. EL 23.3 GRD. EL 23.2 GRD. EL 23.2 OVER LEACHING FIELD 4" MIN. LOAM & SEED 3 MIN. UNSUITABLE 2. ALL CONSTRUCTION METHODS AND MATERIALS SHALL CONFORM TO 310 CMR 15.000 SHGW EL 12.0 SHGW EL. - SHGW EL, - - �SHGW EL. - - G F11"IA MATERIALS MARCHAN S (TO BE REMOVED) AND BARNSTABLE BOARD OF HEALTH REGULATIONS. MILL ROAD 12" MIN. COVER LOAMYPSAND LOAMYPSAND lOAMYPSAND LOAMYPSAND 3. THERE ARE NO KNOWN OR PROPOSED PRIVATE WELLS LOCATED WITHIN 150 FT. OF THE N 10YR 3/2 10YR 3/2 10YR 3/2 10YR 3/2 :,•=s• �:. _ +,.- ,_ ,•• c;: KM PERCOLATION : :`'_ `" •+ =='`�"" + �' PROPOSED LEACHING FACILITY. TEST RANGE `j Ll EL 22.5 6" EL 22.6 8" EL 22.7 6" EL 22.6 8" 4. IF AN OVERDIG IS SPECIFIED, REMOVE ALL TOPSOIL. SUBSOIL AND OTHER UNSUITABLE ti Bw Bw Bw Bw 4" PERFORATED CONNECT ENDS MATERIALS. Q ESTIMATED SCH. 40 PVC PIPE OF LATERALS LOAMY SAND LOAMY SAND LOAMY SAND LOAMY SAND v_ � HYANNIS 10YR 6/8 10YR 6/6 10YR 6/8 10YR 6/6 SEASONAL HIGH GROUNDWATER ( -) 5. IF AN OVERDIG IS SPECIFIED, REPLACE ALL EXCAVATED MATERIALS WITHIN THE LIMIT OF SQ. ISLAND HARBOR 5T EXCAVATION WITH CLEAN GRANULAR SAND, FREE FROM ORGANIC MATERIAL AND EL 18.7 52" EL 20.0 40" EL 18.9 52" 'EL 20.0 40" y OBSERVED DELETRIOUS SUBSTA14CES .'MIXTURES AND LAYERS OF DIFFERENT CLASSES OF SOIL GROUNDWATER PROFILE SHALL NOT BE USED. FILL SHALL NOT CONTAIN ANY MATERIAL LARGER THAN 2 INCHES. A SIEVE ANALYSIS USING A #4 SIEVE SHALL BE PERFORMED ON A C C C C 4" PERFORATED PVC REPRESENTATIVE SAMPLE OF FILL UP TO 45% BY WEIGHT MAY BE RETAINED ON THE COARSE SAND COARSE SAND COARSE SAND COARSE SAND ONSITE SOIL EVALUATION W/SCREW CAP TO EXTEND _ » " #4 SIEVE. SUCH ANALYSES MUST DEMONSTRATE THAT THE MATERIAL MEETS EACH OF EL 18.0 2.5Y 6/4 60» 2.5Y 6/4 E L 18.2 2.5Y 6/4 60» 2.5Y 6/4 3/4 TO 1-1/2 2 MIN. W HE TO 1/2 DOWN TO NATURAL DOUBLE WASHES STONE DOUBLE WASHED STONE OR THE FOLLOWING SPECIFICATIONS: .��OF Mqs SUBRADE CONTAINING NO FINES GEOTEXTILE s9c DATE: JANUARY 3, 2019 � G TEST BY: BSC GROUP, INC. 100% MUST PASS #4 SIEVE BRIAN v 109G MUST PASS #50 SIEVE Z YERGAT AN N WITNESSED BY: DON DESMARIS, RS 0-201i MUST PASS 100 SIEVE CIVIL NO GROUNDWATER NO GROUNDWATER NO GROUNDWATER - NO GROUNDWATER # No.46206 C i OBSERVED OBSERVED OBSERVED OBSERVED LICENSED SOIL EVALUATOR: TODD MACDONALD EIT 0-5X MUST PASS #200 SIEVE ,o q � EL 12.0 -- 132" EL .12.3 132" EL 12.2 132" `EL 12.3 132" PERCOLATION RATE: < 2 MINS./INCH 5 OVERDIG SOIL CLASS: CLASS 1 ,. ; " 6. EXISTING UTILITIES WHERE SHOWN ON THE PLANS ARE APPROXIMATE. THE ENGINEER FSSIONAI-`�� 6 DOES NOT GUARANTEE THEIR ACCURACY OR THAT ALL SUBSURFACE STRUCTURES ARE LLA.R.: 0.74 GPD/S.F. SHOWN. CONTRACTOR SHALL VERIFY THE SIZE, LOCATION AND ELEVATION OF INVERTS LOCUS INFORMATION 5' 3.5' 5' 5' 3.5' 5' GR UTILITIES AND STRUCTURES. WITHIN THE LIMIT OF WORK, PRIOR TO THE START OF CONSTRUCTION. IF ANY DISCREPANCIES ARE DISCOVERED OR FIELD CHANGES REQUIRED, I CALCULATIONS SOIL EVALUATOR CERTIFICATION � DESIGN N C L CURRENT OWNER: HYANNISPORT CLUB THE CONTRACTOR SHALL NOTIFY THE ENGINEER IMMEDIATELY. TYPICAL CROSS-SECTION BRIAN G. YERGATIAN DATE DESIGN FLOW TITLE REFERENCE: CTF. 7265 I NO EMBERMACDONALD WAS CERTIFIED AS A LICENSED SOIL.EVALUATOR 7. THE CONTRACTOR SHALL BE RESPONSIBLE FOR PROPERLY COORDINATING THE PROFESSIONAL ENGINEER IN NOVE]dBER 2017 PROPOSED CONSTRUCTION ACTIVITIES WITH DIG-SAFE AND THE APPLICABLE UTILITY TENNIS CLUB: 250 GPD/COURT X 7 COURTS 1,750 GPD PLAN REFERENCE: LCP 18925-A TOAD MACDONALI). SE14157 COMPANIES, AND SHALL COMPLETE THE PROPOSED WORK WITHOUT ANY INTERRUPTIONS 2 BEDROOMS X 110 GPD/BEDROOM = 220 GPD ��w .�� "�������� ASSESSORS MAP: 266 SPACE (10' X 24') IN SERVICE. TOTAL DESIGN FLOW 1,970 GPD PARCEL.- 031 SEPTIC TANK (2-COMPARTMENT) ZONING DISTRICT: RF-1 t! �A' \ - 8. CONTRACTOR IS REQUIRED TO NOTIFY DIG-SAFE, PER MASS. STATUTE CHAPTER 82, SETBACKS: FRONT 30' ����/ CONSTRUCTI( SECTION 40 AT (888) 344-7233, A MINIMUM OF 72 HOURS PRIOR TO THE START OF j.��J` i( p'j` CLUB i j ij� FIRST CHAMBER: 1,970 GAL X 2 3.940 GALLONS SIDE 15� 1 �glQy 0 STAGING ARE CONSTRUCTION. I 1 1 AN N 1 J PO R ! CL V B SECOND CHAMBER: 1,970 GALLONS REAR 15 USE 6,500 GALLON 2-COMPARTMENT TANK TENNIS �('' i s CLUB OVERLAY DISTRICT: AP / 1 9. THIS SYSTEM IS NOT DESIGNED FOR THE USE OF A GARBAGE GRINDER. INSTALLATION I E N N 1 J C L V P LEACHING FIELD SIZING NITROGEN SENSITIVE NO ,cj �� /� f> l / ' �11 OR USE OF A GARBAGE GRINDER AT THIS PROPERTY IS NOT ALLOWED PER .310 CMR ZONE: `� } - 15.240(4). DESIGN PERC. RATE:: <2 MIN/INCH FEMA FLOOD �� C/ / / - 26v LONG TERM APPL RATE: 0.74 GPD SF / -4+ / ZONE DISTRICT: "A-10% B. C. PROPOSED O 1,970 GPD + 0.74 GPD/SF = 2,663 SF RESERVE AREA '��Q' USE 57' X 47' LEACHING FIELD 3.500 GALLON �i 1 a �L4IES: 2 I R V!N G AVENUE 2.679 SF X o.74 GPD/SF = 1.982 GPD (INSTALLED CAPACITY) MINIMUM LOT SIZE 1 ACRE PUMP giAMBERC Vp� ry , 3,500 GALLON PUMP CHAMBER CH-20 EXISTING LOT SIZE: 156t ACRES I(IN)-13.25 J / / { I 1. PUMP CHAMBER SHALL BE STEEL REINFORCED I(OUT)-13.00 •0,�, / /� .V` c NOT TO SCALE CONCRETE. CAPABLE OF WITHSTANDING H-20 f?g7 PROPOSED K LOADING. IN 6,500 GALLON K 200 GALLON 9-OUTLET DIST. BOX •�`� , 1T-0" I(IN)-22.37 SEPTIC TANK O� DRYWELL (TYP.) OF C ASTAL 2. ALL PIPE CONNECTIONS AND CONCRETE 1 =2 .20 1(IN)-13.55 BANf�•ST (TYP CONSTRUCTION SHALL BE WATERTIGHT FROM THE HYAN N I S PO RT (OUP 2 I(OUT)=13.30 / ! / 16-0 FACTORY. DISTRIBUTION BOX DETAIL H-20 (DB-9) SLEEVE SEWER j ____ MASSACHUSETTS �. TP 1 WITHIN 10' OF j� 0 /- 3. INLET TEE SHALL BE SCH. 40 PVC AND SHALL BE NOT TO SCALE ��/ .. WATER LINE ry^ n / OMIT OF 5' OVERDI�a ::• O 1 LOCATED UNDER MANHOLE FOR EASE OF AND REMOV L-OF OBSERVATION T'p-a : '.. / � ' ', + i� MAINTENANCE. BARNSTABLE COUN REMOVABLE 6" MAX. UNSUITAB PORT • O U / I ( 4. POWER CABLES TO BE PLACED IN CONDUIT IN COVER �� tt `�� a:' cf t - ACCORDANCE WITH LOCAL BUILDING AND WIRE - COD 7 0 ES 8 r t �' 5. 1/8" WEEP HOLE TO BE DRILLED BETWEEN THE D 18" CONCRETE RISER " , � � .•: SEPTIC ESIGN PLAN y • : •• (9) 5 DIA. KNOCKOU :� I .=15. �,��� iF�uY� °i r QUICK 'DISCONNECT COUPLING AND THE TAN,C •„„ y .... . r L --- -`- --, OTTOM OF THE FORCE MAIN. �. � WALL ON THE B / .... N ^ • fi1 3" 5 � :. y y y .. EXISTING , � / ��,";� �'� ^^ / t PUMP y y TEE BOX /� 1 6. CIRCUITS. ALARM SHALL BE WIRED ON SEPARATE / � o �_ � � EXISTING ROW a MUSHR �a y s �Z.!v f+ OF BENCHES 24" DIA. COVERS VENT W IRD ': ... "� 1 ? s {' �® t (TYP.} 7. 2" PVC CONDUIT TO CONTROL BOX SHALL EXTEND 6» 30" 18" DIA. COVER 4 ; F �� j+ THROUGH THE CONCRETE,RISER. JANUARY 2S, 2019 �'` / �w COVER SHALL BE PLAN VIElN ® s` r g ^� + UPPER LEVEL ". 00 4�0. '•��; e :e; � ( ,, , RAISED TO WITHIN 6 8. ALL UNUSE:E} KNOCKOUTS SHALL BE FILLED WITH " ' { t DECK OF FINISHED GRADE RAISE ACCESS COVER HYDRAULIC CEMENT. 8 .a ® ...-•23""\ TO FINISHED BADE . � / � J / • LOWER LEVEL J . DECK 9. THE QUICK DISCONNECT SHOULD BE ACCESSIBLE ��, TENNIS " FROM WITHIN THE RISER. 4" �•�- 30" -�J EXIS G BE CHMARK h m t 6" -"- 2 PVC .CONDUIT TO CONTROLS BOTTOM ON LEVEL TEE X STAKE AND NAIL t �` STABLE BASE 6" MINIMUM \ V� S ELEV-18.95 r ^� q� '" t JUNCTION BOX 3/4" TO 1-1/2" PLAN VIEW -`" t CRUSHED STONE ti� 1 :. • :.. :.. t REVISIONS: NOTE: PUMP SHALL BE MYERS SRM4 OP OF'�ASTAL� �' 13.25 ILET - OR APPROVED EQUAL..SHALL BE SECTION VIEW CAPABLE OF 30 GPM FLOW RATE AT \ 2" SCH. 40 PVC FORCE MAIN NO. DATE DESC. \ / \ BANK STI4 ( ON 1) Q EMERGENCY 15 FT OF TOTAL DYNAMIC HEAD. // WI c� STORAGE=2,262 GAL NOTES. N BOX TO WITHSTAND H-20 LOADING. ) ` , STRAWPROPOS T-1" ALARM 1. DISTRIBUTION B \ \ .,� / WATTLES 5'_8" 3 VERTICAL FLOAT 2. FIRST TWO FEET OF PIPE OUT OF DISTRIBUTION BOX TO BE LAID LEVEL , --2z A ,/� / r / i ^f PUMP ON 3. ALL PIPE CONNECTIONS AND CONCRETE CONSTRUCTION SHALL BE WATERTIGHT. 27-- ® f ! rt�, 4. FILL' ALL UNUSED KNOCKOUTS WITH MORTAR. �'' PUMP OFF CONTROLS MYERS SRL44 DUPLEX • 2' ao•Eu�ow 5. CONCRETE COVER SHALL BE SET WITHIN 6 INCHES OF FINISHED GRADE. --2p ,/� aP _ _ / / /'� �'� / o :8.08 PUM DUPLEX PUMPS 0.4 HP PUMPS 10 SEE DETAIL / f l2" OW ELBOW - 2d � /v / / � 2' SCH. 40 PVC \ ` / k J m (� FCRCEMAIN P 12 MIN. 3/4 TO 1-1/2 Y TEE CROSS SECTION CRUSHED STONE 6,500 GALLON 2--COMPARTMENT SEPTIC TANK H-20 Y 90'EL80w p NOT TO SCALE 2. 90•ELBOW 2" 90•ELBOW Y GATE VALVE 24" CONC. RISER NOTES ALTERNATING DUPLEX PUMPS TO WITHIN 6 OF TYPICAL SYSTEM PROFILE i. SEPTIC TANK SHALL BE STEEL REINFORCED.CONCRETE. FINISHED BADE 2. SEPTIC TANK SHALL BE CAPABLE OF WITHSTANDING H-20 LOADING. (TYP-) CONC. COVER NOT TO SCALE FIRST PIPE LENGTH TO PLAN VIEW 3. ALL PIPE CONNECTIONS AND CONCRETE CONSTRUCTION SHALL BE WATERTIGHT. 6" MAX. BE SET LEVEL FOR PREPARED FOR: 4. TEES SHALL BE SCH. 40 PVC AND SHALL BE LOCATED WITHIN 12 OF TANK WALL MIN. 2' AND ACCESSIBLE FROM TANK COVER. 5. FILL ALL UNUSED KNOCKOUTS WITH HYDRAULIC CEMENT. 4" SCH. 40 PERF. PVC PUMP CALCULATIONS HYANN�sPORT CLUB 2 SCH. 40 PVC 2 IRVING AVENUE EL 17.0t L=5t FT. FINISHES GRADE DESIGN FLOW TO CHAMBER 1.970 GPD H YA N N I SP OR T, MA 02647 6" 4" SCH. 40 PVC E L. 22.9-24.2 REQUIRED EMERGENCY STORAGE 1,970 GALLONS 17'-0" L=83t FT. EMERGENCY STORAGE PROVIDED a S=0.02 NUMBER OF DAILY DOSING CYCLES = 5-6 PERG DAYS 16'-0" PA INV.=22.0 DEPTH ASSOCIATED WITH CYCLE - 6 INCHES INV.=21.71 r. 96 SF X 0.5 FT X 7.48 GAL/CF 360 GAL/CYCLE- - : •. DESIGN TOTAL DYNAMIC HEAD 15 FT aBSC r. „ _I Ir -i � � " ,� ,� I=22.37 EL 1. LEACHING DESIGN FLOWRATE GPM . - 24 DIA. 2.019 GAL 3 M 9-OUTLET 1=22.20 TRENCHES ( ) 3o GPM COVERS ( ( � _ DIST Box . � - 349 Main Street Route 28 » . " - , THE PUMP SHALL BE A MYERS SRM4 OR APPROVED EQUAL, West Yarmouth,Massachusetts I - - ._ 9-0 11 2 (=15.2 � 9.21 SEPARATION CAPABLE OF PASSING 2-INCH soups, AND DELIVERING 43 GPM i-13.30 1=13.25 1=13.00 AT 13 FT of TOTAL DYNAMIC HEAD. 02673 LIQUID . . T-0" 9'_6" , TEE �: I - UNDER LEVEL TEE W/GAS 1-13.55 5087788919 I 4.342 GAL I ( I COVER BAFFLE (TYP.) • 6" s y 6,500 GAL 3 500 GA ESTIMATED SEASOMIAL HIGH GROUNDWATER EL 12.00 �-3 6" 3» a 2-COMPARTMENT PUMP 0 G CHAMBER © 2019 B'ISC Group, Inc. L - - - - - --I 1- - - -'-� SEPTIC TANK a • - • - SCALE: 1" = 30' 10'-9" 5'-O" NOTE: 0 15 30 60 FM 6" MINIMUM MAGNETIC REFLECTIVE TAPE SHALL BE PROVIDED IN THE TRENCH OVER ALL PVC PIPING ` 3/4" TO 1-1/2" EL=4.05 FILE:YAR 4948208 Civil -Drawings\4948208-SF.P.dwg PLAN VIEW CRUSHED STONE \ \ . .\ CROSS-SECTION VIEW DWG.: 5984- JOB. NO: 4-9482.08 SHEET 1 OF 1 - - _ T STAMP: 2.5 .I ' / f � ,; t �;`{\ I ; ;t Y '1 j `(';' ` I ` _ 'J ff s I � - 1'-11�" (0'-0211 I 4 44'-r0" !- 25'-4" j 23'-8"t 'i6'-OR AN zA A { A6 ' 3 EXISTING R AINING WALL } € € f I } { } , 13 -0 ll NEVI CONC. FOUNDATION' WALL EXISTING GMU WALL I NEW ICONG. RE'I'�AINING WALL i I i / 1 , 1 € CID cc fn I I O o z D ! t ` _ }- - R- - - - - - - - - - - - - --- -' - - - —� - - —mil .,�•„ ! F,,..� 'dt"i Q, � I SEE ENLARGED PAN DETAIL JTZOE Ln a s.,{• I ' i s_b• !-a■ ! �'' 6'-6' r 44 1 Q O �- �-O■ a-o' D ■ •- ■ 1 110■11 O ■ s !■ 1 ( } S } E"; ad 1;..• - I L_.^_... ... _ .. .... .__ .... .... ......_......,... ..... ..................... .... 1 - - --- --- ---- --- - - - -- -- -- x EXISTING P UN EXCAVATED ._.... ,_..__. _._.. EXISTING CRAWL SPACE W Nr e 1 s -- 1 1 WOOD t 1 r 1 FRAMED r _�.. s ' ✓� o I r STEP TO ! EN m , ME NF S WOMENI S , - UPPER : s� : SLAB } ! ! t I \1 ;I O OI Q' E� L0 � �€— _ ,�, it•-Oi• ° 1 22'-11 'I+ - ' (I VMS NEW FOUNDATION WALL 'I to U� W E_ cc C\2 co 4 — — i I. , �.• ,_.,,;_._,- 1. . ,,'. ,s ' � _ �t `; v� a er rALSE 211 Z _ - - - co 020 p., 0 cc I I i - - tt` __.. - 1� [_ I I� ILo �. 4'-7" f O x o Ira �_ { s .+ N I } 2_1 _. _ f w CQ d , I ' 1 ' _ _ 0 I s ' N oar 0 18 0 1 p rtmr. aJ�Atjp_ UP .evl b I' — — — — — --— — _015 i' 121-011; - n 71-411 12 -0 12 1 I I � I III III W D I } _ FRAMED II t M• !! U� LOW WALLBAR i 1 I i [c�+sl I i II W/' DEAD _ 1 ►� �, _... . } t +jr��-- ' sea 1rl� t D1�D. FIN. ' I I I { I.I _ r^ } 4 V 1 KITGFIeM } I / I I � I K _ 1 i i i N �---� _ 1 I 1 mow, } up 012 643 044 } I v r • — i t } { ! r I € s j € I DATE: ! r ! I } t } ! 5'-4" 20'-011 10'€r0" 10' 0" 101-0" 141-0" 3'-q1i I,.bl 51-4n q'=-2" ('-0" 31-I ' 51-4n b1-4" --- -- REVISIONS: : ! �71 qn I f-411 24�-011 .I t } } 1 PLAN CHANGES 24 • q/2�/O1 55'Lsin t ' I„ `n . 2 Z5 � ! } ! 141-411 € 1 u , 1 u 1 m 1 n 1 n` 1- u 1 n 1- 11 1'-a111 101-o" } 10'-0" 10' 6011 10 -0 10 -0 ! 1�1 -�1 } ; 19 -6 12 -0 2 0 12 -0 7 A4 } 13'-b1' j DRAWN BY: ----- 4 s } 4 r,.ii y y , i j y;y j ` y"� {tr, � i 0'S ' ( ;'..✓ I , 1 s,- .r.� 11 .. ij `, ! .0, i 5L✓ t / � :C� `1 �'�' ` f � f 4 4, j ; �Ca �' i ✓ l ` < J / '`. / '` `� i.. >r, '`, / i ` DRAWING NO. PROPOSED GROUND FLOOR PLAN - CLUB INDICATES NEW WALL CONSTRUCTION SCALE:1/8"=1'-0" I INDICATES EXISTING WALLS TO REMAINAl REVISED CONST. 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