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HomeMy WebLinkAboutSAGA STEAKHOUSE - FOOD i SAGA STEAKHOUSE 1560 Old Post Road Marstons Mills —0517-022 Town of Barnstable BOARD OF HEALTH e, John T. Norman " Board of Health Donald A.Gaudagnoli,M.D. EIARMWAHM F.P.(Thomas)Lee,. MAS"' Daniel Luczkow,M.D. Alt. 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: 1031 Issue Date: 01/01/2022 DBA: SAGA FUSION OWNER: LING & K, INC. Location of Establishment: 1560 OLD POST ROAD MARSTONS MILLS„ MA 02648 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 36 OutdoorSeating: 0 Total Seating: 36 FEES FOOD SERVICE ESTABLISHMENT: $250.00 YEAR. 2022 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2022 B&B- FULL BREAKFAST: CONTINENTAL BREAKFAST: - - MOBILE- FOOD: MOBILE- ICE CREAM: Q� FROZEN DESSERT: Thomas A. McKean, IRS, CHO, Health Agent FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: Ws 225 ,�L � Fnr Office Initials:Town of Barnstable r . Date Paid c� 1pd$ MM : Inspectional Services MAM ,� . 3 Cb Public Health Division Thomas McKean,Director 1151 )7D 200 Main Street,Hyannis,MA 02601 Office: 508-862-4644 Fax: 508-790-6304 APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE NEW OWNERSHIP RENEWAL NAME OF FOOD ESTABLISHMENT: LN G� 1-fV C � L� � ��t►7L J /� ADDRESS OF FOOD ESTABLISHMENT: o-P 6ct> 2 Age, lyar g, A 0>�-E�( MAILING ADDRESS(IF DIFFERENT FROM ABOVE): E-MAIL ADDRESS:_4,iq f 4ul q 6 o�i o &YAHOO. com 1� TELEPHONE NUMBER OF FOOD ESTABLISHMENT: t__L-00 J 0 TOTAL NUMBER OF BATHROOMS: WELL WATER:YES NOA ... (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: _ SEASONAL: DATES OF OPERATION: / / TO NUMBER OF SEATS: INSIDE: OUTSIDE: /'fioTAL: �l ' SEATING: MUST OBTAIN A COMMON VICTUALLER'S LICENSE FROM LICENSING DIV. ***OUTSIDE DINING REMINDER*** OUTSIDE DINING,MUST BE APPROVED BY THE HEALTH DIV.AND LICENSING.AND MEET OUTSIDE DINING REQUIREMENTS. IS WAIT STAFF PROVIDED FOR OUTSIDE DINING? IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S)? TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW) FOOD SERVICE RETAIL FOOD-ONLY required for TCS foods(foods requiring refrigeration/freezer) BED&BREAKFAST CONTINENTAL BREAKFAST COTTAGE FOOD INDUSTRY(formerly residential kitchen) MOBILE FOOD FROZEN DAIRY DESSERT MACHINES...(MONTHLY LAB ANALYSIS REQUIRED) fl 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 OM NER INFORMATION: FULL NAME OF APPLICANT �•-I L - '�G"j �� SOLE OWNER: YES/NO D.O.B t OWNER PHONE # " ADDRESS !6a4er n IVIA. d CORPORATE OWNER: CORPORATE ADDRESS: PERSON IN CHARGE OF DAII.Y OPERATIONS: � �N ^�91f CC• — 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 AC•, ci l ( l�)a)L 1. NA l��i o" 0 ! 2. RW GNt — D l �+ l o 2 j �k SIGNATURE OF APPLICANT DATE ***FOOD POLICY INFORMATION*** SEASONAL FOOD SERVICE:All seasonal food establishments,including mobile trucks must be inspected by the Health Div. prior to opening!! Please call Health Div.at 508-862-4644 to schedule your inspection. Please call at least(7)days in advance. FROZEN DAIRY DESSERTS: Frozen desserts must be tested by a State Certified lab prior to opening and monthly thereafter, with sample results submitted to the Health Div. Failure to do so will result in the suspension or revocation of your Frozen Dessert Permit until the above terms are met. CATERING POLICY: Anyone who caters within the Town of Barnstable must notify theTown by fax or mail prior to catering event. You must complete a catering notice found at http://www.townofbarnstable.us/healthdivision/aplilications.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 COWLETED APPLICATIONS)AND REQUIRED FEES BY DEC 1st. Q:\Application FormsTOODAPP REV3-2019.doc 7 1 ti Town of Barnstable BOARD OF HEALTH John T.Norman Board of Health Donald A.Gaudagnoli,M.D. BAWNSTAOM " Paul J.Canniff,D.M.D. MA (Thomas)Lee Alternate 200 Main Street, Hyannis, MA 02601 Phone: 508 862-4644 Fax: 508 790-6304 www.townofbarnstable.us Permit to Operate a Food Establishment In accordance with regulations promulgated under authority of 105 CMR 590.000 M.G.L. Chapter 94 Sections 305A, 3056, 146, 189 and 189A; Chapter 111,Sections 5 and 127A, a permit is hereby granted to: Permit No: 1031 Issue Date: 01/01/2021 DBA: SAGA FUSION OWNER: LING & K, INC. Location of Establishment: 1560 OLD POST ROAD MARSTONS MILLS„ MA 02648 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 36 OutdoorSeating: 0 Total Seating: 36 FEES FOOD SERVICE ESTABLISHMENT: $250.00 YEAR. 2021 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2021 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: ' ) MOBILE-ICE CREAM: C,�m FROZEN DESSERT: Thomas A. McKean, RS, CHO, Health Agent FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: ! � -D Town of Barnstable For Office Use Only: Initials: °�t 'O'vti ! Inspectional Services Date PaiU ennxs-reate, 9cb ,MAM $ Check# 35 �l �V Public Health Division Thomas McKean,Director 200 Main Street,Hyannis,MA 02601 Office: 508-862-4644 Fax: 508-790-6304 APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE If 127 �-4D NEW OWNERSHIP RENEWAL NAME OF FOOD ESTABLISHMENT: LG� .LN ADDRESS OF FOOD ESTABLISHMENT: MAILING ADDRESS(IF DIFFERENT FROM ABOVE): E-MAIL ADDRESS: "3 ,I-IUAN1 L �)-1 0 16)Y , e'ey/ TELEPHONE NUMBER OF FOOD ESTABLISHMENT: C�-- Q1 1 0 V� TOTAL NUMBER OF BATHROOMS: WELL WATER:YES NO_X_ ...(ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: _ SEASONAL: DATES OF OPERATION: / /_ TO NUMBER OF SEATS: INSIDE: 7 46 OUTSIDE: TOTAL: 36 SEATING: MUST OBTAIN A COMMON VICTUALLER'S LICENSE FROM LICENSING DIV. ***OUTSIDE DINING REMINDER*** OUTSIDE DINING,MUST BE APPROVED BY THE HEALTH DIV.AND LICENSING,AND MEET OUTSIDE DINING REQUIREMENTS. IS WAIT STAFF PROVIDED FOR OUTSIDE DINING? IS AN-AIR CURTAIN PROVIDED AT WAiTSTAFF SERVICE DOOR(S)? TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW) FOOD SERVICE RETAIL FOOD-ONLY required for TCS foods(foods requiring refrigeration/freezer) BED&BREAKFAST CONTINENTAL BREAKFAST COTTAGE FOOD INDUSTRY(formerly residential kitchen) MOBILE FOOD FROZEN DAIRY DESSERT MACHINES ... (MONTHLY LAB ANALYSIS REQUIRED) CATERING ...(CATERING NOTICE REQUIRED BEFORE EVENT(SEE PAGE#2) *** SEASONAL,MOBILE & NEW FOOD ONLY*** REQUIRED TO CALL HEALTH DIV.FOR INSPECTION PRIOR TO PERMIT BEING ISSUED PLEASE CALL 508-862-4644 QAApplication FormsTOODAPP 2020.doc j OWNER INFORMATION: FULL NAME OF APPLICANT SOLE OWNER: NO D.O.B 7OWNER PHONE# --91�4 ADDRESS L D CORPORATE OWNER: CORPORATE ADDRESS: Y PERSON IN CHARGE OF DAILY OPERATIONS: l� e Ulq AN Cl 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. Qj is 031 -271 /o'93 1. �[ �( ci'f Ell 6 o 2.XUN l-77) SIGNATURE OF APPLICANT DATE ***FOOD POLICY INFORMATION*** SEASONAL FOOD SERVICE: All seasonal food establishments,including mobile trucks must be inspected by the Health Div. prior to opening!! Please call Health Div.at 508-862-4644 to schedule your inspection. Please call at least(7)days in advance. FROZEN DAIRY DESSERTS: Frozen desserts must be tested by a State Certified lab prior to opening and monthly thereafter, with sample results submitted to the Health Div. Failure to do so will result in the suspension or revocation of your Frozen Dessert Permit until the above terms are met. CATERING POLICY: Anyone who caters within the Town of Barnstable must notify theTown by fax or mail prior to catering event. You must-complete a catering notice found at http://www.townofbarnstable.us/henithdivision/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.3 0 each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATIONS)AND REQUIRED FEES BY DEC I st. Q:\Application FormsT00DAPP REV3-2019.doc 1 Town of Barnstable BOARD OF HEALTH John T.Norman Board of Health Donald A.Gaudagnoli,M.D. cu&.Vsrx&� Paul J.Canniff,D.M.D. 200 Main Street, Hyannis, MA 02601 F.P. Thomas Lee Alternate Phone: (508) 862-4644 Fax: (508)790-6304 www.townofbarnstable.us Permit to Operate a Food Establishment In accordance with regulations promulgated under authority of 105 CMR 590.000 M.G.L. Chapter 94 Sections 305A, 305B, 146, 189 and 189A; Chapter 111,Sections 5 and 127A, a permit is hereby granted to: Permit No: 1031 Issue Date: 12/10/2019 DBA: SAGA FUSION OWNER: LING & K, INC. Location of Establishment: 1560 OLD POST ROAD MARSTONS MILLS, MA 02648 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 36 OutdoorSeating: 0 Total Seating: 36 FEES FOOD SERVICE ESTABLISHMENT: $250.00 YEAR. 2020 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2020 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: MOBILE-ICE CREAM: G?� FROZEN DESSERT: Thomas A. McKean, RS, CHO, Health Agent TOBACCO SALES: FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: For Office Initials: 103 Town of Barnstable Date Paid F� �.•"1 AmtI'd BAMST"LE, : Inspectional Services 1 639. `� Public Health Division %EO MA't A Thomas McKean, Director ��� ®jam `-r' � 200 Main Street,Hyannis, MA 02601 6 Office: 508-862-4644 Fax: 508-790-6304 N+7 APPLICAGTION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE �� ( NEW OWNERSHIP RENEWAL NAME OF FOOD ESTABLISHMENT: -0-1V L7=Lt L ADDRESS OF FOOD ESTABLISHMENT: D t) r III `U��Fg MAILING ADDRESS(IF DIFFERENT FROM ABOVE): E-MAIL ADDRESS: 0 am TELEPHONE NUMBER OF FOOD ESTA LISHMENT: TOTAL NUMBER OF BATHROOMS: WELL WATER: YES_X NO_ ... (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: SEASONAL: DATES OF OPERATION:_/_/_ TO NUMBER OF SEATS: INSIDE: OUTSIDE: 0 TOTAL: SEATING: MUST OBTAIN A COMMON VICTUALLER'S LICENSE FROM LICENSING DIV. ***OUTSIDE DINING REMINDER*** OUTSIDE DINING MUST BE APPROVED BY THE HEALTH DIV.AND LICENSING,AND MEET OUTSIDE DINING REQUIREMENTS. IS WAIT STAFF PROVIDED FOR OUTSIDE DINING? IS AN AIR CURTAIN PROVIDED AT WAITSTAFF 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 LQ\Appfication Forms\FOODAPP 2020.doc OWNER INFORMATION: FULL NAME OF APPLICANT 1A17- �7 J CIfNN A SOLE OWNER: YES/NO D.O.B (8g OWNER PHONE # ADDRESS_ 16 QuAr-er L, CORPORATE OWNER: CORPORATE ADDRESS: PERSON IN CHARGE OF DAILY OPERATIONS: �jYjg� �(JRY V4W S' NG7 �7nI 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 2.�uN 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 resu'ts submitted to the Health Div. Failure to do so will result in the suspension or revocation of your Frozen Dessert Permit until the above terms are met. CATERING POLICY: Anyone who caters within the Town of Barnstable must notify theTown by fax or mail prior to catering event. You must complete a catering notice found at http://www.townofbarnstable.us/healthdivision/applications.asp. OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. NOTICE: Permits run annually from January 1st to Dec.31s`each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC 1st. Q:Wpplication Forms\FOODAPP REV3-2019.doc MAIL-IN REQUESTS Please mail the completed application form to the address below. Also include copies of your employees' food protection manager training certificates (at least two) and food allergen awareness training certificate (at least one.) In addition, please include the required fee amount (see fees at bottom of this page). Make check payable to: Town of Barnstable. Our mailing address is: Town of Barnstable Public Health Division 200 Main Street Hyannis,MA 02601 FOR FAXED REQUESTS Our fax number is (508) 790-6304. Please fax a completed application form. Also, please fax copies of your employees' food protection manager training certificates (at least two) and food allergen awareness training certificate�(at least one.) In addition, you must mail the required fee amount (see box below). Please make the check payable to: Town of Barnstable. The check must be mailed to the address listed above. FEES: Bed & Breakfast Permit= $55; Food Service Permit 0-49 seats =$250; 50 or more seats $300; Continental Breakfast=$30; Retail Food (only TCS Foods) = $20; Retail Food Store—Less than 8,000 S.F._ $100, more than 8,000 S.F. = $285; less than 1,000 S.F.; Retail Food Combo/Limited Prep. - $200.00; Cottage Food Industry=$75; Mobile Truck=$50; Mobile Ice Cream Truck= $35; Frozen Dessert License= $30; Additional non-refundable Fee for New Establishment or New Ownership= $100-$500(see staf fl, Late Fee= $10 Q:\Application FormsTOODAPP REV3-2019.doc Op THE i TOWN OF BARNSTABLE.. - HEAI-TH,INSPECTOR,s Establishment Name: Date: .Page:._ Of., e OFFICE HOURS ARN-STAREo= PUBLIC 2 0 N STREEALTH T RETSION .. - 600-9:30A.M. 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified HYANNIS,MA 02601 MON.-FRI. No Reference R-=Red Item PLEASE PRINT CLEARLY 508-862A644 °rF°Mp�a, FOOD ESTABLISHMENT INSPECTION REPORT f F- Nam _ Date L Tvne of Type of Inspection e / I e S ,�� �W C Address I �l I a �ObSfi Risk Food se ry - s ectro� � C p u I Level Retail Previous Inspection &req Ct Telephone Residential Kitchen Date; M ujQS Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness v-k t Caterer General Complaint - Person in Charge(PIC) Time Bed&Breakfast HACCP Ile-- In: n OtherM' Inspector r l,� Out: � � C�J�' dG� b Each violation checked requir s an explanation on the narrative page(s)and a citation of specific provision(s)violated. CT r Violations Related to Foodborne Illness Interventions and Risk.Factors(Red Items) Anti-Choking 590.009(E) ❑ � pp y p Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ e D�, _ P Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ Z��-- FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities _ / ' EMPLOYEE HEALTH PROTECTION FROM CHEMICALS LS S I ` 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 TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ® Lt �'e �l 11 ✓7 ❑ 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 'q ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) I y vv I ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY �^ a Q ❑ 11.Good Hygienic Practices ❑22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations 'L/^ 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 checked indicate violations of 105 CMR 590.000/Federal Food Code. I❑ Embargo g ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations B=One critical violation and less than 4npn-critical violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If Seriously Critical Violation t F is scored automatically la hot 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than 9npn-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 g = 29.Special Requirements (590.009) within 10 days of receipt of this order. violation,4 to Snon-critical violations C. 30.Other '", DATE OF RE-INSPECTION, Inspector's Signa a Print: 31.Dumpster screened from public view - C . Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Signature Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen? Y N Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) dDerronstrationof Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs 2-103.11 Person-in-Charge Duties Cooked and RTE Foods.* 3-302.14 Protection from Unapproved Additives* 19 PHF Hot and Cold Holding Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 590.004(F) 2 590.003(C) Responsibility of the Person-in-Charge to Other* 7-102.11 Common Name-Working Containers* 3-501.16(A) Hot PHFs Maintained At or Above 140°F*- Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F* 7-201.11 Separation-Storage* Applicants* 3-302.11(A) Food Protection* 7-202.11 Restriction-Presence and pUse* 20 Time as a Public Health Control 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) * 3-304.11 Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions Variance Requirements 590.003(G) Reporting by Person in Charge � Contamination from the Consumer * 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and terateReser ice of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition ofAdulterated or Contaminated � ) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* _ 4-501.111 Manual Wazewashing-Hat Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetical] Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* y P 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* _ TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(1)(2) Eggs-155*FCook 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* eg°"9e uuaooi 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min* Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) I Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* - 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 Game and Wild Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under . Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodbome illness interventions and risk factors. * 2-301.14 When to Wash* 3-401.11 A 1 b All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 590.004(C) Wild Mushrooms ( )( )( ) 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special i Requirements. 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES 3-301.12 PreventingContamination When Tasting* * (Blue Items 23-30) 3-202.15 Package Integrity* g 3-403.11(C) - Commercially Processed RTE Food-140°F 12 Prevention of Contamination from Hands Critical and non-critical violations,which do not relate to the foodbome 3-101.11 Food Safe and Unadulterated* 3 403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 13 Handwashing Facilities 3-501.14 A CoolingCooked PHFs from 140°F to 70°F 3-202.12 Shellstock Identification ( ) r5. 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* Management and Personnel FC-2 .003 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient Food and Food Protection FC-3 .004 3 402.11 Parasite Destruction* Temperature Ingredients to 41°F/45°F Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients' Supplied with Soap and hand Drying Devices Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 129. 1 Special Requirements 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 fedeial 1999 Food Code or 105 CMR 590.000. oF.,e row TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: Date: Page:�_of_ OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-6:30 A.M. BARNSrABLE. • 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified 'cb ew: HYANNIS,MA 02601 MON.-FRi. No Reference R-Red Item ; PLEASE PRINT CLEARLY . ergo MAC a, 508-862-4644 FOOD ESTABLISHMENT.INSPECTION REPORT 13 C, I,,- db l Name S Date (IJ'fu Tvue of Tyoe of Inspection / � p Address O �� 0� Risk (Zoo'd__3"rv'i' R-eTmTgction 9, �,t_ (� lad Level Retail Previous Inspection )T �'�V � f ��� 114 Tele hone Residential Kitchen Date: p Lj ,t",e,- Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) . Yi Time Bed&Breakfast HACCPOther In: Inspector !O� Out: e�Ll CP OL Each violation checked r9quires an explanation on the narrative page(s)and a citation of specific provision(s)violated. 1O 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) ❑ / � f-, _ r/- FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands V"6"6 :ram f�YC71`-v7.� ot- ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities L TC //-,ip� EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ^Y^ `� ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives (l '. El 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals l /// „ / _ D, FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) / [y --41 v 1 ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures vv ❑ 5.Receiving/Condition ❑ 17.Reheating ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling /, ❑ 7.Conformance with Approved Procedures/HACCP-Plans ❑ 19.Hot and Cold Holding / � n 4-ecl wr PROTECTION FROM CONTAMINATION ❑20.Time As a Public Health Control �e r1 cad l ❑ 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 J ❑ 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) t 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 ❑ VoluntaryCompliance p ❑ 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 El 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 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 9rion-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-7 590.009) violation,4 to 8 non-critical violations=C. 29.Special Requirements (590.009) within 10 days of receipt of this order. 30.Other DATE OF RE-INSPECTION Inspector's ig/ -� Print: 31.Dumpster screened from public view S�� Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's'Sig14ure Print: Self Service Wait Service Provided Grease Trap Size Variance-Letter Posted Y N Dumpster Screen? Y N Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) �• FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* * * 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 Poisonous or Toxic Substances 15 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F * - EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 590.004(F) 2 590.003(C) Responsibility of the Person-in-Charge to -- Other* 7-102.11 Common Name-Working Containers* * 3-501.16(A) Hot PHFs Maintained At or Above 140°F 7-201.11 Separation-Storage* 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* 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 Chfirge* 7.202.12 Conditions of Use* 590.004(11) - Variance Requirements 3-304.11 Food Contact with Equipment and Utensils* 7-203.11 Toxic Containers-Prohibitions* 590.003(G) Reporting by Person in Charge* Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Resumed Food and 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* Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and ( ) P 4-501.111- Manual Wazewashin Hot Water 7.206.12 Rodent Bait 3-201.12 Food in a HermeticallySealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* P 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 - Shell Eggs* _ Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY Concentration and Hardness* 22 3-603.11 Consumer Advisory Posted for Consumption of 3=202.16 Ice Made From Potable Drinking Water* 3-401.11A(1)(2) Eggs-155°F 15 sec Animal Foods That are Raw,Undercooked or 5-101.11 DrinkingWater from an Approved System* 4-601.11(A) Clean Utensils and Food Contact Surfaces of ' Eggs-Immediate Service 145°F 15 sec* PP Y Not Otherwise Processed to Eliminate Equipment* ( )( ) Pathogens*590.006(A) Bottled Drinking Water* 3-401.11 A 2 Comminuted Fish,Meats&Game g * E ecriw rmzoor 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 NSS_P 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 590.0ou violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices LW Reheatingfor 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-I40°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 g Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 3-202.18 Shellstock Identification* 13 Handwashing Facilities 3-501.14(A) Cooling Cooked PHFs from 140°F to 70°F 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Item Good Retail Practices FC 590.000 Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* q26.. Management and Personnel FC-2 .003 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction* Temperature Ingredients to 41°F/45°F Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients' Supplied with Soap and hand Drying Devices6-301.11 Handwashing Cleanser,Availability Physical Facility FC-6 .008 7 Conformance with Approved Procedures I 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 1 Conformance with Approved Procedures* S:590Formback6-2doc 'Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. y°F}CIE Tom TOWN OF BARNSTABLE _HEALTH INSPECTORS Establishment Name: Date: Page:. Z. of Z ti 'OFFICE HOURS PUBLIC HEALTH DIVISION 8:0o-630A.M. 3 BARNSTABLE. 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified � 6 508862�644 ss: `0� HYANNIS,MA 02601 M- -FRI. . No Reference R-Red Item PLEASE PRINT CLEARLY FOOD ESTABLISHMENT INSPECTION REPORT Name �^ Date ;D Type of Type of Inspection j VIJay Address b Dintft& C Risk ood Servlce Re-inspection tvt 201�/ Level Re ai Previous Inspection Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP. c ;p In: Other Inspector Out: /AAoih Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. �T 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) ❑ L Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ q� �a FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands f ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities CL EMPLOYEE HEALTH PROTECTION FROM CHEMICALS 16eew iu+- n 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) Q ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures f ❑ 5.Receiving/Condition ❑ 17.Reheating ! `S ❑ 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 //v�/' l -�Q���4�� f Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: El No El Ye f 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/Exclus Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction: Based on an inspection today,the items Embar o checked indicate violations of 105 CMR 590.000/Federal Food Code. ❑ 9 ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations B=One critical violation and less than 4non-critical violations regardless of the number of critical, results in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If Seriously Critical Violation t F is scored automatically o la hot 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than i non-critical. If If 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) violation,4 to 8 non-cri ical 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: �1 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N Frozen Dessert Machines: Outside Dining Y#Seats Observed 9 N PIC's Signature Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen? Y N Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs Cooked and RTE Foods.* 19 PHF Hot and Cold Holding 2-103.11 -Person-in-Charge Duties - - - - 3-302.14 Protection from'Unapproved Additives* Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F 590.004(F) *- EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identi m Information-Ori coal 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-Chazge.to ' 7-102.11 Common Name-Working Containers* * Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F 7-201.11 Separation-Storage* Applicants* 3-302.11(A) Food Protection* P20 Time as a Public Health Control 7-202.11 Restriction-Presence and Use* 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables * 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use 590.004 11 Variance Requirements - 3-304.11 Food Contact with Equipment and Utensils * ( ) 9 590.003(G) Reporting by Person in Charge* 7-203.11 Toxic Containers-Prohibitions Contamination from the Consumer 3 590.003(D) 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* * 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* 1� 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Prdducfs* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIMEITEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 18 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11 A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of * 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System gg Not Otherwise Processed to Eliminate Equipment* 3-401.1 I( )(2) Comminuted Fish,Meals&Game Pathogens* Effective cnve/l/Wool590.006(A) Bottled Drinking Water* _ 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min Eggs* 4-702.11 Frequency rf 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* - 3-401.1](A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and StuffingContaining Fish,Meat,Poultry or 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* g 590.009(A)-(D) Violations of Section temporary and - ide in cater- * Ratites-165°F 15 sec* in mobile food,tem or and residential Sources 10 Proper,Adequate Handwashing g' P Game and Wild Mushrooms Approved By _ * 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Regulatory Authority 2-301.11 Clean Condition-Hands and Arms 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 - Cleaning Procedure* 165°F* foodborne illness interventions and risk factors. * 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 590.004(C) Wild Mushrooms practices should be debited under#29-Special 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding Requirements. 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * --3-301.12 Preventing Contamination When Tasting* 3-403.11(C) Commercially Processed RTE Food-140°F (Blue Items non-critical 3-202.15 Package Integrity * n Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 8 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 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 1590.000 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* 5-205.11 Accessibility,Operation and Maintenance Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* Supplied with Soap and hand Drying Devices Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients' 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 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. FINE r TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: / Date: Page: of ax. OFFICE HOURS xeAn e.o PUBLIC 2 0 MAIN STREET DIVISION 3:30-4:30A.M. - - 3:MON.-FP.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified MASS. �+ MON.-FRI. No Reference R-Red.Item PLEASE PRINT MEARLYj �p ,,,q,p HYANNIS, MA 02601 508-862-4644 'FDN1P` FOOD E TABLISHMENT INSPECTION REPORT Name Date j'3 Tvoe of sec ion Routine Address J ood Service pectiop R t ' Previous I Telephone Residential Kitchen Date: Mobile Pre-oper io�i w Owner HACCP Y/N Temporary Suspect I ness Caterer General Complaint <_ Person in Charge(PIC) Ti a Bed&Breakfast HACCP Other Inspect rI]Vllq7_0 ffift: Each violation checked requires an explanation on the narrativtsk page(s)and a citation of specific provision(s)violated. p Violations Related to Foodborne Illness Interventions and 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 / Al ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives O ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals 1 ' 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 ji❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding A 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 HSIP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY 10 ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) , 1 ao 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 e 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. 6=One critical violation and less than 4Aon-critical violations re 9 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If p,infestation of rodents or insects,or lack of 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than 9 non-critical. If no critical water,sewage back-up, 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-c�itical violations. If 1 critical refrigeration. )( ) violation,4 to 8Aon-critical viol fions-C. 29.Special Requirements (590.009) within 10 days of receipt of this order. . 30.Other - DATE OF RE-INSPECTION: I pe for ig ure rint: 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N / Outside Dining Y 's Signature Print: #Seats Observed Frozen Dessert Machines: 9 N PI Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N �G•/�Y/ �� Dumpster Screen? Y N i Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 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-'M.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* 2 3-501.16(A) Hot PHFs Maintained At or Above 140°F*590.003(C) Responsibility of the Person-in-Charge[o - - Other* 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 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 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 ( ) I 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* j 4-501.1-11 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* I 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. L 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* eg°"°e iiirzooi 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* 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min* 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfsh and Fish From an Approved Source i 4-702.11 Frequency of Sanitization of Utensils and Food Eggs* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* Methods of Sanitization-Hot Water and 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS Shellfish* 4-703.11 Stuffing Containing Fish,Meat,Poultry or 590.009 A - D Violations of Section 590.009 A - D in cater- Proper,Molluscan Shellfish from_NSSP Listed Chemical* ( ) ( ) ( ) ( ) t Ratites-165°F 15 sec* Sources* l 1 p Proper,Adequate Handwashing ing,mobile food,temporary and residential Game and Wild Mushrooms Approved By 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Regulatory Authority 2-301.11 Clean Condition-Hands and Arms* 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 1 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 me Animals* 1 11 Good Hygienic Practices practices should be debited under#29-Special 3-201.17 Ga .17 Reheating for Hot Holding Requirements. 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* _. _ 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3-403.11 C Commercial] Processed RTE Food-140'F* (Blue Items 23-30) 3-102.11 Package Integrity ( ) y Critical and non-critical violations,which do not relate to the foodborne 12 Prevention of Contamination from Hands - 3-403.11E Remaining Unsliced Portions of Beef Roasts* 3-101.11 Food Safe and Unadulterated* ( ) g illness interventions and risk factors listed above,can be found in the 8 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 3-202.18 Shellstock Identification* 13 Handwashing Facilities 3-501.14(A) Cooling Cooked PHFs from 140°F to 70'F Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 * 3-501.14 Coolin PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-402.1.1 Parasite Destruction* 5-204.11 Location and Placement B) g ! 5-205.11 Accessibility,Operation and Maintenance Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 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 I 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. 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. ' oFIME. TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: Date: Page: of OFFICE HOURS PUBLIC HEALTH DIVISION : 0- :30 A.M. 3:3o-4:3o P.M. BARN E. 20 MAN ET - - - - - Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified HYANNIS, MA 02601 MON.-FRI. No Reference R Red Item PLEAS PRINT CLEARLY rFp MP+ _ 508-862-4644 FOOD ES LISHMENT INSP C I N REPORT Name Date ° Type of o ns ction p Routin r i Ni Address � Risk � odd-Servi Re-iu pection - Level Retai Previous I Telephone Residential Kitchen Date: Mobile Pre-oper Owner HACCP YIN Temporary Suspect Illness r tv A Caterer' - General Complaint - - Person in Charge(PIC). Time Bed&Breakfast HACCP Other Inspectort221'A01 171d, , Each violation checked requires an explanation on the narrative pa e(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ , Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ (. FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ' ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals 1 FOOD FROM APPROVED SOURCE TIMEITEMPERATURE CONTROLS(Potentially Hazardous Foods) - 1 Al ❑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 Holdingr V V If / PROTECTION FROM CONTAMINATION ❑20.Time As a Public Health Control A ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑9.Food Contact Surfaces Cleaning and Sanitizing ❑21.Food and Food Preparation for HSPI. / ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY A El 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories t " Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations ( !' / Critical(C)violations marked must be corrected immediately. (blue&red items) D I I Corrective Action Required: ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or Overall Rating 9 - 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, 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 Jess than 4non-critical violations g 26.Water,Plumbing and Waste (FC=S)(590.006) establishment permit and cessation of food establishment operations. If if no critical violations observed,4 to 6von-critical violations=B. Seriously Critical Violation=F is scored automatically if: no'hot C=2 critical violations and less than 9 cal 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, 28.Poisonous or Toxic Materials.. (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address I to 8non-critical viol ions. If 1 critical refrigeration. 29.Special Requirements (590.009) within 10 d v ays of receipt of this order. ' t n,4 to 8non critical roiolati s I 30.Other DATE OF RE-INSPECTION: In pe t is 'gn t r! �' t _Print: I 31.Dumpster screened from public view 4 y I Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N yyy / #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC s Signature G" Print: „ Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen? Y N ` (� 2- _ 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 iq Food or Color Additives Law Cooled[0 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 frorrrUAapproved Additives* 19 PHF Hot and Cold Holding Contamination from Raw Ingredients 55: 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) * 7-101.11 Identifying Information-Original Containers 2 590.003(C) Responsibility of the Person-in-Charge to Other*. _ _ 7-102.11 Common Name-Working Containers* 3-501.16(A) Hot PHFs Maintained At or Above 140°F* Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F* Applicants* 3-302.11(A) Food Protection* 7-201.11 Separation-Storage* 20 Time as a Public Health Control 7-202.11 Restriction-Presence and Use* 590.003(F) Responsibility of A Food Employee or An 3-501.19 Time as a Public Health Control* . 3-302.15 Washing Fruits and Vegetables * Applicant To Report To The Person In Charge* 7.202.12 Conditions of Use 3-304.11 Food Contact with Equipment and Utensils* 590.004(11) Variance Requirements- 590.003(G) Reporting by Person in Charge* - Contamination from the Consumer 7-203.11 Toxic Containers-Prohibitions* 3 590.003(D) Exclusions and Restrictions* 3-306.14(A)(B)Resumed Food and Reservice of Food* 7-204.11 Sanitizers,Criteria-Chemicals* _ .° REQUIREMENTS FOR 590.003(E) Removal of Exclusions and Restrictions Disposition ofAdulterated or Contaminated 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS(HSP) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B). Compliance with Food Law* * 3-801.11(D) Raw or Partially Cooked Animal Food and 4-501.111 - - Manual Wazewashing-Hot Water 7.206.12 Rodent Bait Stations 3-201.12 Food in a Hermetically Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* _ _ 7-206.13 Tracking Powders,Pest Control and 3-261.13 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 Tcmperatures* 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* _ _ Eggs Not Otherwise Processed to Eliminate' 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Effective 11112001 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22. Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and Stuffing Containing Fish,Meat,Poultry or 3-201.15 Molluscan Shellfish from NSSP Listed- Chemical* 590F 15 sec* .009(A)-(D) Violations of Section 590.009(A)-(D)in cater- ' Sources* 10 Ratites-165°Proper,Adequate Handwashing ing,mobile food,temporary and residential Game and Wild Mushrooms Approved By 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145'F* kitchen operations should be debited under Regulatory Authority 2-301.11 Clean Condition-Hands and Arms* 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* i 165°F* foodbome illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-40 1.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 11 Good Hygienic Practices practices should be debited under#29-Special 3-201.17 Game Animals* yg 17 Reheating for Hot Holding Requirements. 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PlHF'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* 3A03.1I(C) Commercially Processed RTE Food-140°F* (Blue Items 23-30) * 12 Prevention of Contamination from Hands 3-403.11(E) Remaining Critical and non-critical violations,which do not relate to the Foodborne 3-101.11 Food Safe and Unadulterated g Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 3-202.18 Shellstock Identification* 13 Handwashing Facilities 3-501.14(A) Cooling Cooked PHFs from 140°F to 70°F 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Item Good Retail Practices FC 590.000 Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 5-20411 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 . 3 402.11 Parasite Destruction* Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 29. Special Requirements .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 560.000. e yip THE Tpk, TOWN OF BARNSTABLE _ HEALTH wsPECTORs Establishment Name: Date: Page: - of ti 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 y MASS. g MON.-FRI. 4A ,,,q.a 0 HYANNIS, MA 02601 508-862-4644 No Reference R-Red Item PLEASE PRINT CLEARLY 'EON1P� FOOD ESTABLISHMENT INSPECTION PORT Name Date rype o jx2ftid±Mpection r Rout' Address G ' Risk / od Service e-ins Level Previous Inspection Telephone Y Residential Kitchen Date: "1 1 Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness t1' Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast CCP o 4 In: r 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) ❑ r^" ���. v' Action as determined by the Board of Health. Allergen Awareness 590.009(G) ter" r �` J t FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands t 1 r ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities l �_ EMPLOYEE HEALTH PROTECTION FROM CHEMICALS rA ❑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 H rdous Foods) ; i 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 ❑8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑9.Food Contact Surfaces Cleaning and Sanitizing ❑21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑ 22.Posting.of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction:Based on a inspe tion today,Wtheitems Embar o checked indicate violations of 105 CMR 590.000/Federal Food Code. ❑ g El 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 B=One critical violation and less than 4non-critical violations g ) 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. y y 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If Serious) Critical Violation=F is scored automatically if: no hot 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than 9 non-critical. If no critical ' water,sewage back-up,infestation of rodents or insects,or lack of 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violations observed,7 to 8 non-critical violations. If 1 critical refrigeration. 29.Special Requirements (590.009) within 10 days of receipt of this order. violation,4 to 8 non-critical violations=C. 30.Other _ DATE OF RE-INSPECTION: Inspector's Signature Print: 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N 1i #Seats Observed Frozen Dessert Machines: Outside Dining Y N IC's Signat Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen? Y N I ' Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross contamination L 14 Food or Color Additives Law Cooled to 41°F/45`F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.1](A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs Cooked and RTE Foods.* * 19 PHF Hot and Cold Holding 2-103.11 Person-in-Charge Duties 3-302.14 Protection from Unapproved Additives Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101. 590.004(F)11 Identifying Information-Original Containers* 590.003(C)• Responsibility of the Person-in-Charge[o Other - 7-102.11 Common Name-Working Containers** 3-501.16(A) Hot PHFs Maintained At or Above 140°F* 2 _ Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F* 7-201.11 Separation-Storage* Applicants* 3-302.11(A) Food Protection* P g 20 Time as a Public Health Control 7-202.11 Restriction-Presence and Use* 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables * 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* * 7.202.12-• Conditions of Use 590.004 11 Variance 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) I Exclusions and Restrictions* * 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Rrated or of Food 7-204.12 Chemicals for 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 y Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004A-B Compliance with Food Law* * 3-801.11(D) Raw or Partially Cooked Animal Food and ( ) P - - -• 4-501.111 - Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations 3-201.12 Food in a Hermetically Sealed Container* Sanitization Temperatures* 7-206.13 Tracking Powders,Pest Control and Raw Seed Sprouts Not Served* 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* - Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of Eggs 5-101.11 Drinking Water from an Approved System* 4-601.11(A) Clean Utensils and Food Contact Surfaces of E s-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Effective 11112001 4-602.11 _ Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) I Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* P 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* foodborne illness interventions and risk factors. * 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 590.004(C) Wild Mushrooms ( )( )(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) 3-201.11 Package Integrity 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 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling 6 Tags/Records:Shellstock ', P 9 of PHFs following sections Of the Food Code and 105 CMR 590.000 * 13 Handwashing Facilities 3-501.14 A CoolingCooked PHFs from 140°F to 70°F 3-202.18 Shellstock Identification ( ) Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible 1tp Within 2 Hours and From 70°F to 41°F/45°F Tags/Records:Fish Products 5-203.11 Numbers and Capacities* t Within 4 Hours* 23. Management and Personnel FC-2 .003 5-204.11 Location and Placement* 3-50L14(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 Labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 590.004(J) 9 9 I Y tY 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. °F�r�rgy TOWN OF BARNSTABLE HEALTH INSPECTOR,s Establishment Name: Date: Page: of q OFFICE HOURS PUBLIC HEALTH DIVISION 8:00,9:30A.M. BARNSTABLE. • 200 MAIN STREET 3:30-4:30 P.M. - Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified p 6 SS.s�0� HYANNIS,MA 02601 ._ MON.-FRI. No Reference R-Red Item - PLEASE PRINT CLEARLY 508-862-4644 'FDM FOOD ESTABLISHMENT INSPECTION REPORT Name , Date a of Type of lnsoection Routin e - Address Risk oW Service nspecti.n Q Level on Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP YIN Temporary Suspect Illness Caterer General Complaint Person In Charge Time Bed&Breakfast HACCP CJ (PIC)) In: Other Inspector Out: Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals i 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 3 ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑ 20.Time As a Public Health Control e ❑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 HandwasFiing 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 within 90 days as determined by the Board of Health. Overall Rating Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction: Based on an inspection today,the items ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4(590.005 B=One critical violation and less than 4non-critical violations 9 ) ) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than 9non-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) receipt within 10 days of recei t 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 Y N Grease Trap P Permit Posted? .re. vious Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Signature Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen? Y N Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination L14 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 d RTE Foods.* * 19 PHF Hot and Cold Holding e an 2-103.11 Person-in-Charge Duties 3-302.14 Protection from Unapproved Additives Contamination from Raw Ingredients 15 590.004(F) 590.003(C) Responsibility of the Person-in-Charge to 7-102.11 Common Name-Working Containers*Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* Other* 3-501.16(A) Hot PHFs Maintained At or Above 140°F* 2 Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F* 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* 3-501.19 Time as a Public Health Control* 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables * 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 ofAdulterated or Contaminated � � Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetically Sealed Container* Sanitization Temperatures* 7-206.13 Tracking Powders,Pest Control and Raw Seed Sprouts Not Served 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Wazewashing-Hot Water I Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served 3-202.13 Shell Eggs* I 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 * Concentration and Hardness* 340111A 155°F 15 Water* Eggs- sec 22 3-603.11 Consumer Advisory Posted for Consumption of . Clean Utensils and Food Contact Surfaces of * Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System* 4-60111A( ) Eggs-Immediate Service 145°F 15 sec Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Effective 11112001 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and Stuffing Containing Fish,Meat,Poultry or 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* Ratites-165°F 15 sec* Sources* ing,mobile food,temporary and residential 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and AutWildhority Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodbome illness interventions and risk factors. ( ) 2-301.14 When to Wash* * Otherpracti 590.009 violations relating d be debited under t#29 good Special 590.004 C Wild Mushrooms* 3-401.11(A)(1)(b) A11 Other PHFs-145`F 15 sec 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding Requirements. 2-401.11 Eating, or Using Tobacco* P F *F 1 s c*g 3403.11A&D H s165 5 e $ Receiving/Condition / `� � ( ) ( ) 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* 3-403.1I(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 foodborne * 12 - Prevention of Contamination from Hands 3-403.11E Remainin Unsliced Portions of Beef Roasts* 3-101.11 Food Safe and Unadulterated ( ) g illness interventions and risk factors listed above,can be found in the g 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 * j 13 Handwashing Facilities 3-501.14 A CoolingCooked PHFs from 140°F to 70°F 3-202.18 Shellstock Identification ( ) Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Tags/Records:Fish Products I 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction* Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 1 Handwashing Cleanser,Availability 28. 1 Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 1 Hand Drying Provision 129. 1 special Requirements .009 3-502.11 Specialized Processing Methods* 30. Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-163.12 Conformance with Approved Procedures* S:590Fomrback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. °p IME row TOWN OF BARNSTABLE. _ HEALTH INSPECTOR'S Establishment Name: Date: qho. Page: of ti OFFICE HOURS i ARNsrAe�e.°) PUBLIC 0 MAIN STREET DIVISION 3:00 30-4:30 A.RM. 3:MON.-o P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified MAC, MON.-FRI. No Reference R-Red Item PLEASE PRINT CLEARLY '4A ,bay.a0 HYANNIS,MA02601 soe-as2-asaa 'FDN1P� FOOD ESTABLISHMENT INSPECTION REPORT Name L �^ Date 1 o / e of of Inspection l _Opera on s u ine 44 Address / /�, V 1� Risk ood Se Re-inspection lG' 1 Level Retail Previous Inspection � _ Tele hone �j{ Residential Kitchen Date: *N , p ��� Mobile Pre-operation n ��AY` Owner HACCP Y/N Temporary Suspect Illness L LJ Caterer General Complaint Person in Charge(PIC) Time Bed 8 Breakfast HACCP In: I Other C Inspector vV C- Out: Each violation checked requires an ex I nation on the narrative page(s)and a citation of specific provision(s)violated. G Violations Related to Foodborne Illn s Interventions and Risk Factors Red Items Anti-Choking 590.009 E ( 1 s ( > ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) A711 A Action as determined by the Board of Health. Allergen Awareness 590.009(G) FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands 1�l ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities tL/ 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 t FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ( i 1- 0 ❑ 5.Receiving/Condition ❑ 17.Reheating C� e -� GJ 44 ❑6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling JiNO L` ❑ 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) J Corrective Action Require y e Non-critical(N)violations must be corrected immediately or within 90 days as determined b the Board of Health. Overall Rating Voluntary Compliance Y y ❑ ry p ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Eme gency Suspension C N Official Order for Correction:Based on an inspection today,the items Embargo checked indicate violations of 105 CMR 590.000/Federal Food Code. ❑ g ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food 6=One critical violation and less than non-critical violations if no critical violations observed,4 too 6 von-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 26.Water,Plumbing and Waste (FG-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 be in writing and submitted to the Board of Health at the above address violations observed,7 to anon-critical violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials (FC-7)(590.008) 9 violation,4 to 8non-critical violations=C. 29.Special Requirements (590.009) within 10 days of receipt of this order. 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: 31.Dumpster screened from public view ✓ 1; � Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N V #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Signature Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen? Y N e�le- 1' ll v lam' Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* $ Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs 2-103.11 Person-in-Charge Duties Cooked and RTE Foods.* 3-302.14 Protection from Unapproved Additives* 19 PHF Hot and Cold Holding Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 590.004(F) 590.003(C) Responsibility of the Person-in-Charge to 7-102.11 Common Name-Working Containers* * Other* 3-501.16(A) Hot PHFs Maintained At or Above 140'F 2 Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130'F* Applicants* 3-302.11(A) Food Protection* 7-201.11 Separation-Storage* 40 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 Hermetically 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 1 Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served 3-202.13 Shell Eggs* _ Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 1 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. F 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-155'17 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* g8 Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* E//cti-11112001 4-602.11_ Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22. ' Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Soo urce 3-401.1](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 A009 590. oaons of . incater- 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* ( ) �) Violations f Section 590009A( )-�) Sources* Ratites-165°F 15 sec* ing,mobile food,temporary and residential 1 o Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By V1.11 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* Cleaning Procedure* 165°F* foodbome illness interventions and risk factors. 590.004(C) Wild Mushrooms* 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* 11Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special Eating,Drinking or Using Tobacco* * Requirements. 5 Receiving/Conditiong• g g 3 403.11(A)&(D) PHFs 165'F 15 sec 3-202.11 PHF's Received at Proper Temperatures* . Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165`F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 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 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 Within 4 Hours* 23. Management and Personnel FC-2 .003 Tags/Records:Fish Products 5-203.11 Numbers and Capacities* 5-20411 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 . 3-402.11 Parasite Destruction* Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients' Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 29. Special Requirements 1.009 3-5.02.11 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. 1 *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. � u �� LUNCH SPECIAL K�Tc NTRE E S �' Monday-Friday 11:30am-3:00pm Teriyaki Fusion Entree ;� Lunch Bento Box $ 14 Broiled w. Special Teriyaki Sauce and Vegetables Served w.Miso Soup&Green Salad Served w.Miso Soup,Salad,Rice, Served w.Miso Soup,Salad and Rice Red Curry w. -4, !"'''`" Shumai and California Roll Teriyaki Tofu 14 Chicken 16 A. Choice of chicken,beef,salmon,shrimp Chicken 16 Beef or Shrimp ,, - ,�. ,�•� 218 `'"° B. Tempura Salmon or Steak or Shrimp or Scallop 20 Shitake mushroom,zucchini,carrot�tomato,,basl,&broccoli in red s 't� curry sauce r- °"" '.;`� Choice of Shrimp, Chicken with t xt Basil Sauce w. ,- `Vegetable Tem ura T a .. p `` 16 Lightly Battered and Deep Fried w.Homemade Tempura Sauce Chicken ..a ,' C. Sushi or Sashimi Lunch ti Served w.Miso Soup,Salad and Rice THIGH Beef or Shrimp " ° 18 ` a p 0 Sauteed zuc6l ni;•basil,black-musWr-oom pel7per,4sugar snap peas, �» w r Vegetable 14 baby carrot,asparagus,"celery • ° �» Sushi Lunch Special ° ° •O Q • ° Chicken and Vegetables 16 Asian Mango vv: " and Vegetables 17 .�9 r ° From Sushi Bar Shrimps ..' �� 9 Chicken 16 F - Served with Miso Soup or Salad I Jumbo Shrimp 18 . Q ,r �-.`4 Kat$u Served w.mango,jicama,tomato,green 6-red pepper in-4sian ` F Sushi Lunch' f ; _ 12 , Deep Fried in Bread Crumb Batter b special mango mint sauce g ` " 5 pcs of sushi and California roll Served w.Miso Soup,Salad and Rice Pineapple Chicken 16 ,, ISashimi Lunch :: . " m 13 • , Lounge t Asian style marinated chicken w.pineapple vegetables 8 PCs sliced assorted raw fish Ton (Pork Cutlet) 17 Pan-Seared Miso Salmon 23 v = Chirashi 15 . . • Chicken /Salmon 17/18 Sauteed broccoli,eggplant with pine nut 6-miso glazed 'Assorted sliced fresh fish'on bed of seasoned,rice Crisp Red Snapper 24 k °Sushi and Sashimi:Combination 18 t Recommended Serve w diced pepper,onion,basil,pineapple chunk,green bean, P ' Noodles p pp p pp g , u 5 PCs of sushi, 6 PCs of assorted sashimi and California roll Served with Miso Soup and Salad tomato in`Thai sweet chili sauce 1 Roasted Sichimi Filet Mignon 24 Udon / Soba / Lo Mein '/ Pad Thai M Lyonnaise potato,grilled asparagus&mushroom glazed www ' Chicken 15 Sesame Tuna 25 Lunch Maki. Special ; Shrimp Or Beef 16 seared sesame tuna,-Asian pea sprout and orange miso glazee Any 2 ROl1S $l 1, Any,3 Rolls $l 4 a Wasabi Scallop 25 Served with Miso Soup and Salad Scallop with season vegetable in Wasabi sauce Hibachi Entrees p g Tell.: 508.681 .8110 California Roll Tuna Avocado Roll* Served w. Soup,Salad,Shrimp Appetizers,Vegetable,White Rice Miso Black Cod 26 Broiled Xarinated black cod in yuzu miso flavor i' ` Philadelphia L.Roll White Tuna w. Vegetable 14 Broiled Chilean Seabass 27 Vegetable Roll Jalapano Roll * • • Old Post - • Chicken 17 Black sticky rice,sauteed Asian pea sprout and orange miso glazed * Salmon or Steak or Shrimp or Scallop 20 Kind of Sea 30 Avocado Cucumber Roll Tuna R611 , : : ` Eel Avocado Roll Yellowtail Roll fumbo shrimp,scallop, lobster tail,served w chefs signature lemon Filet Mignon 24 butter sauce Salmon Skin Roll Lobster (2 Lobster Tails) 30 , Shrimp Avocado Roll Alaska Roll * • • Noodle Sou Boston Roll Salmon Roll * • •- 0 p Sweet Potato Roll Hibachi Combos Served with Green Salad S ie Crunch Roll * • ••• • • • Peanut Avocado Roll p Y Served w. Soup,Salad,Shrimp Appetizers,Vegetable,White Rice Tempura Udon Or Soba 18 Salmon Avocado Roll * Choice of`tuna,Salmon, •. 0 0• 0 0• Shrimp and vegetable tempura on side,noodles in seasoned broth yellowtail,spicy crab Saturday °° ° Choice of 2 Combination 22 p g p (Chicken,Steak,Shrimp,Salmon,Scallop) Nabeyaki Udon or Soba 18 •. •0 •• • With Fried Rice or Noodles Extra 2 fapanese noodles,chicken and vegetables in seasoned broth with "" r shrimp tempura and egg r y . , Hibachi Side Orders fr • Fried Rice ,C r Fried Rice 4 Shrimp9 :. , �`�. . , , J Served w.Green Salad and Miso Sou �� ...�.. ' � � OO� `���oas P _ No 4 Scallop 9 Chicken or Beef or Shrimp _ ' ' 14 �'' "` Vegetables 6 New York Steak 9 a anese style red rice w.e and ve eta le " - �� bry Za g f p t1' h� egg 8 - 'y �5 O e t!. _.�4 ;j .2a�• Chicken 7 Filet Mignon 13 Pineapple Fried Rice � , . ' F 15 � �_ -.O a Y 1560 Old Post Rd�...� � Salmon 9 Lobster Tail 15 Stir fried pineapple 6-`Thai basi pGII Choice of chicken, beef, Dunkm'Donuts 7_ ..�JJ// Super tYelSl JM6p Pd 28� .��cove-Rtl shrimp or vegetable M_�*11inkj1d.lising 212.732.S888 ` 28' f 0 0 0 0 0 0 o 0 0 0 0 o d .� k o o cl ° 0 0 ° o o i �: m 0 _--- 1 1 A7vpetizer From Kitchen Soup- ;fi;-: Harumaki 5 Chicken Lettuce Wrap 7 Miso Soup 2 - -..... -. , .. �„ ��t ��d• Bean paste w seaweed,bean curd and scallion z vegetable spring roll .4"la minute wok stir ground Spider Roll 10 Pink Lad Roll * 14 Gyoza Soup 5 Edamame 5 chccken meat with jicama& S ft shell crab,avocado,cucumber, lettuce and mayo Spicy salmon,crunch and avocado,topped and wrapped with salmon. Steamed young soybean served with chili&hoisin sauce Seafood or Spicy Seafood Soup 6 Tempura 8 Phoenix Roll 12 1 Dancing Eel Roll 14 7VIixed seafood and vegetables in a clear broth Fried Chicken Wing 6 'Deep fried vegetables and Chicken tempura,cucumber,topped with snow crab and avocado �' �4voocado,crunch,spicy tuna,topped w eel Tom Yum Goong a 8 Shumai 6 shrimp or chicken with red tobi I Massachusetts Girl Roll * 14 Classic Thai spicy seafood soup served with lime, lemon grass Steamed shrimp dumpling Beef•Negimaki 8 Dragon Roll 12 `white tuna,jalapeno,topped with fresh tuna,salmon,avocado,red basil Gyoza 6 Broiled beef roll w.scallion Eel,cucumber,topped with avocado Vand wasabi tobiko `Fun fried pork dumplings or served w. teriyaki sauce Rainbow Roll * 12 Amazing Tuna Roll * 14 veggie dumpling ' Salad Ginger Duck Wrap 9 Salmon,tuna,white fish,avocado,cucumber, luzni. Tuna,salmon,whitefish,crabmeat,fish egg,scallion,topped with Gre6Scallion Pancakes 6 Shredded`Pekin duck with e er tuna n Salad 3 avocado, hahyg�ens,sesame Golden Monkey Roll 12 - �' _ Money Ba 6 Spicy shrimp,avocado crunch,topped with banana and mango sauce ` Beauty and Beast Roll * 14 Seaweed Salad 5 6-balsamic glue •• Crab crvnm c ,aese wonton avocado,crunch,topped with tuna and yellowtail `Dee zed breaded so hell Boston Celtics Roll 12 Avocado Salad 5 Spicy tuna,a A Chicken Satay 7 Soft Shell Crab 10 Spicy crab,cucitmber,`tubi luppc with avocado a ch.rzmp a Roll 14 ,4vocado and roe on green salad p fried soft s d �� Hurricane g Grilled marinated chicken crab. * Shrimp,tempura,uvut:udu;cucumber;topped„,;tl,,cpiry shrimp, „ skewers with Thai cur sauce Banana Ship Roll 12 � Spicy Crab Seaweed Salad 6 � masagu,spicy tuna aiul scallion S spicy Spicy Garlic Tofu 7 Fried Calamari 10 `Fresh banana,spicy tuna,crunch,topped with eel and shrimp eaweed salad,tobiko,crunch, kani and s i sauce. y White Snow Roll * 14 'Dee zed a anese to Rock Shrimp 10 Salmon Lovers Roll 13 Chirashi Salad * 8 'Deep 7 p � (� fl Spicy yellowtail,avocado and crunch inside,topped with sliced -4ssorted thinlyfishes,features tobiko and chefs special sauce with spicy garlic sauce Salmon tempura,mango inside,sliced salmn,avocado on top w. yellowtail f f p Bar-B-Q Squid 10 wasabi mayo sauce t Fusion Roast Duck Salad g Miso Eggplant 7 Bar-B-Qsquidw.teriyaki A, Lady in Red Roll * 14 `Roast duck,mixed green,cashew nut,roast almond with house Sesame with miso glazed sauce Hot Babe Roll 13 Sic tuna,avocado tuna on the to sweet chili sauce a Served tuna,mango,avocado inside,spicy tuna,avocado on top Spicy w p { Crahtneat and avocado temp ura.c le,topped with fresh scallop, Treasure ob aSU lad Island Roll wrapped with mango and mango sauce on 4 A ° etizer From Sushi Bar � Roll or Hand 1�011 Kaki Maki p � pp � p 13 the top I� pp 1f Sweet Potato Roll 5 White Tuna w. masago and scallion t * ,t - * Sleepy Beauty Roll* 15 Uni Shooter .6 Peanut Avocado Roll 5 Jalapano Roll 6 Celebration Roll 13 Shrimp tempuzu,avocado,spicy tuna,wrapped with pink soybean paper `Fresh sea urchin,guial egg,tobiko,scallion,sake with special sauce Vegetable Roll 5 Tuna Roll * 6 Shrimp tempura inside,topped with lobster salad,tuna and.tohiko ; Ee-Dako-Bab Octopus 8 Samurai Roll 13 T Rex Roll 18 y p Avocado Cucumber Roll 5 Yellowtail Roll 6 P `Fresh tuna,salmon,yellowtail,whitefish,snow crab with tempura Tuna Cracker * •9 * Shrimp tempura,cucumber w.eel,avocado on the top style and tobiko California Roll 6 Salmon Skin Roll 6 ,� �' Tuna,crab to Ohl sed e er,cucumber,with s is ma o sauce on Philadel hia Roll 6 Alaska Roll * 6 Dy namite Roll pp 13 Scorpion King Roll 18 p pp p Y Y op f p p p Sic crabmeat,avocado, tobiko,topped with lobster salad a Soft shell crab,shrimp,tempura,lettuce,cucumber,avocado;'topped Tako Su 10 Eel Avocado Roll 6 Salmon Roll 6 Incredible Roll 13 with eel Octopus Beef Tat kjnated in special vinegar sauceShrimp a 10 $Os On ROI ICadO ROII 6 Spicy hoice of TunCruna, Roll Salmon, 6.5 Shrimp Red Dragon p ra and avocado R011 inside,topped with spicy crabmeat 14 Je Tiger empuraRlb'te*spicy tuna,avo�do.wrapped with tiger skin soy 18 Seared outside,sliced and served w chefs sauce t yellowtail,spicy crab w �! comes with special sauce Salmon Avocado Roll * 6 Shrimp tempura,cucumber,avocado topped with spicy tuna and crunch paper, p ; Sushi * 10 Chicken Tempura Roll 7 " 5 PCs of assorted fish on sushi rice u Tuna Avocado Roll* 6 Shrimp Tempura Roll 8 , Sashimi * 10 6 PCs of sliced fresh fish ' w� a, r" a i . , }; Sushi and Sashimi A La Carte Pepper Tuna * 10 �. ponzu sauce 2 p rs Per Order Seared outside,sliced and served w. * Tofu Skin (Inari) 4 Fluke(Hirame) * Yellowtail Jalapeno 10 • - •• - Hawaii Appetizer * 10 Egg g ) 4 Eel(Una i) 5.5 -E Custard (Tama o g , Ikura,cucumber,shrimp,snow crab,spicy tuna wrapped with Crab Stick (Kani) 4.5 Salmon (sake) * 5.5 Sushi B ard .'Entrees avocado 1 n Mackerel (Saba) * 4.5 Yellowtail (Hamachi) * 5.5 Served w.Miss Soup and Salad Tuna Ball - ?' Red Snapper,(Tail) * 4.!5 Tuna (Maquro) * 5.5 _ . p o p A combination o California roll,tuna roll 6-salmon-roll - - ."I I Tuna Special i 22 `Dee fried spicy tuna a mushrooms topped with sauce * 4 Tuna or Yellowtail Car accio 12 Octopus (Tako) 5 Smoked Salmon 5.5 Maki C4mhin�ti0n A) 15 p * f5 l^cc tuna gnch;m.i, 3 prs Gana sushi and r tuna roll Seared tuna or yellowtail,olive,arugula and capers sauce Flying Fish Roe (Tobiko) 5 Sweet Shrimp Maki Combination (B) 16 Salmon Special 22 Surf Clam (Hokigai) * 5 (Ama Ebi) * 6 -4 comination of cooked sushi roll w California roll,eel avocado roll, " PCs salmon sashimi, PCs salmon sushi and r salmon _. * Boston roll #r 5 p 3 Shrimp (Ebi) 5 Scallop (Hotate) 6 Yellowtail Special 22 . ` =_.G� * * Maki Combination (C) * 18 PCs yellowtail sashimi, PCs yellowtail sushi and r yellowtail roll <3 -- Striped Bass (Suzuki) 5 Uni Seasonal. Sp Y 3p Y 4 combination of shrimp tempura roll,eel avocaco roll spicy tuna roll #% Squid Qka) * 5 King Crab Seasonal Sashimi Deluxe 26 �* Unagi Don 20 r8 es raw sh let ' l)� * i � p � fi Wasabiko 5 Live Scallop Seasonal Broz ed eel 6-pickles over seasoned rice Sushi & Sashimi Combination 30 Salmon Roe (Ikura) * 5 Toro Seasonal Sushi Regular * 20 6 pcs of assorted sushi,8 pcs of assorted sashimi and a'Rainbow roll * 8 PCs o assorted sushi w California rollWhite Tuna 5 Oyster Seasonal p f f Love Boat For 2 55 Chirashi 22 <4ssorted of ro PCs sushi, rs PCs of sashimi, r California roll,tuna roll Consuming raw or undercooked meats,poultry,seafood,shellfish,or cps may iwreace your risk of p gg -4ssorted sliced o f fresh fish on a bed of sushi rice p &dragon roll ' foodborne illness,`Especially if you have certain medical conditions. - 0 p Q 0 O O O O O 0 0 O 0 0 O 0 0 O O 0 0 O O O O O O 0 .O 0° 0 0 O 0 'ICI � , HACCP PLAN SAGA FUSION HIBACHI SUSHI LOUNGE 1560 Old Post Rd Marstons Mills, MA 02648 f _ - � Standardized Recipe for Sushi _ O Confidential Vinegar Mixture Suhiro Vinegar (4.2%acidity) 12quarts- ' Sugar 7.5quarts Salt lquart i ' Mix above ingredients and store in a food grade container for future use. Procedure: Cooked rice 5 quarts } Vinegar Mixture 1pint Cook rice in rice cooker. Place cooked rice in a NSF approved 4-inch high container. Spread rice no more than a 3- �: _ inch product depth to promote even acidification," Pour 1pint of vinegar mixture over the rice. Gently fold the vinegar mixture into the cooked rice. �l Test the pH of the sushi. If below 4.3 than transfer rice to a holding container. If above 4.3 than follow Corrective Action procedure. *Remember sushi is a ready to eat food item and may not be touched with bare hands O' at any point after rice is cooked Equipment NFS approved quart measuring container j NFS approved liter measuring container NSF approved large shallow container NSF approved plastic paddle NSF approved holding unit Gloves if necessary g� Lab Results Date and Results: Date and Results: - Date and Results: Date and Results: )P --- HACCP Plan Annual Review Log Your variance must be renewed every year. Therefore,your HACCP plan must be reviewed and updated every year. All updated information must be in writing and submitted to the local Board of Health office for approval. In addition to the annual review,you must train all newly hired sushi chefs with the HACCP plan and document it on this_form. Date Plan Reviewed By Changes Made to Plan Date Submitted to OH rO i �i ID IU Fq9 ggg[�ayyy���+i•� i Cj' v Jl Cl CJ J CATAGORY; Acidified Rice CON MENTAL , HAZARD: • Growth of Bacillus Cereus bacteria and possible toxins. • Potential cross contamination from food handlers. • Potential cross contamination from unsanitized equipment. Standard Monitors Corrective Action Verification Purchasing Purchase from approved Visual inspection by PIC. Refuse damaged goods. Invoice. and Receiving suppliers.Rice is received Mark:on invoice. in good condition. Store in dry storage area.Once rice is opened store in a seated,labeled container.Use First in First out method of rotation - Preparation(CCP) Rice is prepared in batches Standardized recipe is posted. If sushi is made less than one hour. PIC reviews logs daily. according to verified recipe. Calibration log is maintained andhas a pH greater than 4.3 than Logs are kept on file Spread rice out to a depth no for pH meter. add more vinegar mixture mix and 90 for days. more than 4"to promote Log is maintained for testing retest. Rice is sent to an uniform acidification. the pH of each batch of rice. If sushi is made more than one hour independent lab for It is important not to deviate and"is above 4.3 than discard. verification of from the standardized recipe. If ti}rrget pH is not met than check recipe every year and Note:The target pH is the same to be sure standardized recipe was when recipe changed. as the pH of the batch verified followed and meter is calibrated by the independent lab. anctfunctioning property. Current lab results and recipe are posted at the sushi station. Susly will be posted and tested by the head sushi chef. Holding Hold rice in a clean,sanitized Visual observation by PIC. Remove towels and train Observation by the PIC. covered container.Do not cover rice staff. with cloths or paper towels. Serving(CP) Prevent bare hand contamination. Visual observation by PIC. Sushi that is comes in contact Observations by PIC. Complete a 20 second handwash with bare hands must be discarded. PIC reviews logs daily. Sushi that has been prepared on before putting gloves on.Do not a:mat that has not been wrapped touch ready to eat foods with bare within 4 hours must be discarded. hands.Prepare on mats that are covered with plastic wrap.Use separate mats, knives and cutting boards for raw product and cooked product.Red indicates raw and green indicates cooked. Re-wrap mats every four hours. Sushi pH Log Test each batch of sushi with a calibrated pH meter when prepared. Record results below. Keep com leted logs on file in establishment for 90 Date &Time Calibration of pH of Sushi Corrective Action If Required PIC Daily Record Meter of Verification II Calibrate meter daily according to manufacturer's recommendations.Record results on log. Fresh Made Rice—Must be tested before using. pH can not exceed 4.3. Corrective Action: More than one hour since the rice was made and the pH of the rice is 4.3 or above discard the rice. P1 Less than one hour since the rice was made and the pH of the rice is 4.3 or above add more vinegar mixture,mix well and retest. i Sushi VH Log Examples of Corrective Actions The pH meter shall be calibrated daily,before using. Calibration of Sushi pH Corrective Action If Required PIC Daily Record of Date& Meter Verification Time 111105 Yes/4.0 Date&Time Made: None Required M.Luu 111105 11:OOAM Note:The pH matches the target pH on your lab verification . pH: 4.1 therefore no Corrective Action is requ 1/2/05 Yes/4.0 Date&Time Made: Check if recipe followed/Report M.Luu 1/2/05 HAM to mgr. Note:pH meter working as pH: 3.8 indicated by calibration step therefore a possible error occurred in Preparing the rice. 1/3/05 Yes/3.80 Change batteries or electrode. M Luu Note:pH meter not working properly.Report to manager.Read PH meter instructions. 1/4/04 Date&Time Made: If rice made within the past hour M.Luu 1/4/05 3PM than add more vinegar mixture and mix rice.Retest,if below 4.3 rice ' pH: 4.6 may be used. Do not use rice Report to manager. Was the recipe until corrected. followed?It is important to follow the standardized recipe at all If rice made more times.Lab Results should equal ` than 1 hour ago than the pH when each batch is tested. discard and make 1 fresh batch �z Calibration—The pH meter must be calibrated every day using 4.01 calibration solution. Fresh Made Rice—Must be tested before using. pH can not exceed 4.3. x: Rice left over nidt will not be used. Corrective Action: More than one hour since the rice was made and the pH of the rice is 4.3 or above discard the rice. Less than one hour since the rice was made and the pH of the rice is 4.3 or above add more vinegar mixture,mix well and retest td> r„ Sashimi Temperature Log r Date . Display Case Sushi Dar Corrective Action PIC Signature Refrigerator t Critical Limit: ® Check the temperature of the product at opening and prior to closing each day.Product temperature must be below 41°F. Corrective Action: If the product is has been above 41 OF for 2 hours or less than transfer to the walk-in refrigerator immediately. If possible place product in perforated hotel pan,cover the product with ice.Place perforated pan inside a solid hotel pan so melting ice may run off the product. If product above 41°F for more than 2 hours discard product immediately. I — . PARASITE DESTRUCTION ION Salmon Sea bass Snapper *Explanation regarding the difficulty in providing parasite free Fluke that maintain a quality product for ® use as sashimi has been provided It has been recommended Fluke be removed form the menu. ® Standard: The product will be purchases from True Worlds purchasing specifications require the product to be purchased as farm raised only. Monitor: The invoice will indicate farm raised next to the product name. Corrective Action: ® The product will be rejected at the time of delivery, or used in cooked menu items only, if the salmon, sea bass or snapper is not farm raised. P P g ntwworld, FOODS i 22 Foodmart Road, Boston, MA 02118, Phone (617) 269-9988; Fax(017)269-5730 ® Fresh Fish & Parasites Of particular concern to sushi suppliers and restaurants is the potential hazard of parasites in ® uncooked fish. Below is a brief explanation. We have listed several types of fresh.fish that do not have a parasite hazard according to the U.S.Food and Drug Administration(FDA)and . those we can provide you. The aeneral hazard of uncooked fish The FDA states that parasites consumed in uncooked or undercooked seafood can present a I ® human health hazard.They recommend controlling this hazard by freezing fish at-4 degrees ( l� Fahrenheit or below for 7 days or-31 degrees F. or below for 15 hours to kill the parasites. (All of the frozen fish that-we sell have been frozen according these requirements) ® Excetstions for certala types of fish D The FDA recognizes that not every type of raw fish poses a parasite hazard. A table of ® species and associated hazards is published in the FDA's Fish and Fisheries Products Hazards &Control Guide,second edition(FFPH&CG). The species,which are commonly used in sushi and which do not have a potential for parasites are the larger types of tuna,yellowtail, tilefish,and all types of aqua-cultured fish(farm raised on food pellets).According to this Guide,"Species that normally have parasites as a result of consuming infected prey apparently do not have the same parasite hazard when raised on pelleted food in an aquacalture operation. You need not consider such aquacultured fish as having a parasite ® hazard."(p.59,FFPH&CG) D Fresh fish available to von,without a parasite hazard We can provide you with the following types of fresh fish,which have been determined not ® the have a parasite hazard,according to the FDA. ® English name Japanese naive Reason for no parasites ® Blue fin tuna Hon maguro Does not normally have parasites,even in the wild. Yellow fin tuna Kihada maguro Does not normally have parasites,even in the wild. Big eye tuna Mebachi maguro Does not normally have parasites,even in the wild. ® Salmon Sake Farm raised Stn ed bass Suzuki Farm raised in the United States ® Tilefish Amadai Does not normally have parasites,even in the wild. Yellow tail Hamachi Farm raised,imported from Japan. This species does not normally have Parasites,even in the wild. Sna per Madai Farm raised,im orted from Ja ,- 7a anese7ack Kam achi Farm raised,imported from7a an I ug FX) World 22 Foodmart Road, Boston, MA 02118 Phone (617)2%-9888; Fax(617)269-6730 Dear Valued Customer: OR Please be assured that all seafood products purchased from True World Foods Inc. are processed under Hazard Analysis Critical Control points (HACCP) regulations. This includes, but is not limited to, all of our fresh and frozen seafood products whether imported or domestic. We appreciate your continued patronage and you may rely on our commitment to continually update our HACCP procedures to comply with 21 CFR 123, HACCP regulation. Very truly yours, True World Foods management g . i ® INSERVICE TRAINING Employee Mness Maintain'a completed Employee Reporting Agreement for each staff member. Keep on file in the establishment for inspection purposes. Report Illness to the Person in Charge Employees may not work with food if they have the following illnesses: • Fever • Diarrhea • Vomiting • Sore throat • Jaundice(yellow skin and eyes) Employees with cuts, bums, boils, or skin infections may need to be excluded from working with food or equipment. I �i _ � • sir Food Employee Reporting rgreem. At Preventing Transmission d Diseases through Food. by Infectetl Food Ern .lo..ees -. . p .Y The pwpose of this agreement is to ensure that Food Employees and Applicants who have received a condWonal offer of e'mplayment notf-fy the Person in Charge when they experience any of the conditions listed so that the-FWwa in Charge CM take aWtOpriate steps tapredudethe tansmLsdameffacobame iliness, i AGREE TO REPORT TO THE PERSON! IN CHARGE: �. SYMPTOMS 1. Diarrhea 2. Fever 3. Vomiting 4. Jaundice 5- Sore throat with fever. S. Lesions containing pus on the hand,.wrist, or an exposed body part (such as boils and infected wounds,however small) MEDICAL DIAGNOSIS e Wafer-diagnosed as being M with.Saimonetfa Typhi(typhoid fever:),Shigella spp. (shigellosis), Escherkl is coif G157:E17,,hepatitis A virus,EnUntoeba histolytica, Campylobacter spp., Vibrio cholera spp-, Cryptasp oddlum p arvum„GiardFa lambffa6 Hemelytm Uremm Sy o e:.SAwaneft spy(ros n—typh l Yersinia emterocolltica,or Cyclospora cayetanensjs� PAST MEDICAL DLAGNOSIS . Have.you ever been diagnosed as toeing ill wM one of the diseases fisted awe? ® If you have,what was the date of the diagnosis? HIGH-RISK CONDITIONS 1. Exposure to or suspicion of causing any confirmed outbreak of typhoid fever,shiggil€sis„it Cori 0157:H7 infection,or hepatitis A 2- A household meter diagnosed with typhoid fever,shigellosis, illness due to E. colf 0157:H7, or hepatitis A ® 3. A household member attending or work tg in a selling expeneacic�a confirmed.eutbreak-of typhoid fever,shigellosis,E coFt 0157:KT-infection,or hepaEift A 6 have r> (cr had explained to me)ash understand the requirements concerning my responsibilities under 105 CUR 5OWN9 Food Code and this agreemerctto comply with the reporting requirements specked'above involving ® symptoms,diagnoses, and high risk carAbms sper-Weed- I aisa undostand#mt shour€t k experience one of the above symptoms or huh-risk conditions, or should I to dim wkh one oft he above illnesses, I may be asked to change my job or to stop working altogether.until such symptoms or illnesses have resolved. I understand that failure to comply with the term of thin agreement could lead to active by the food estaabrnhm,a rG or the food regulatory authority that may jeopardize my employment and may irwolve legal action against me. Applicant or Food Employee Nacre(ptease print) Signature of Applicant or Food Employee Date Signature of Permit Holder or Representative Date This is a model form created by MA Dept of Public I-lW M which is offered as a too!for ardustry to use to aid in cmViia ce vAh 106CUR 590.0M(C)and Food Code 2-2m.11 The use of this form is vohutuy and is not required by state regulation. Revised:51aQM AWN Aff*s anLK-At ATWA: t 2. 3. PEP± 4. �rJ5-F�I �iE�11)till '�l #6� 6 '&179(Salmonella Typhi) (& —typhoid fever) , gff(Shigellaspp.) (;t$gEF,:-NYN — shigeilosis) , 2t§A* r(EscherjchJacoll)0157:H7 AM, WHO �(Entamoebahistolydca),",Offa(Campylobacterspp.),.ff X(V7briocholera = spp), �1�, -,fA(Cryptasporidium parvum), tfg_a"jW�(Glardia lamblla), if #_K -AM (Hemolyffe llremic Syndrome), 2�17.f(Salmonella spp.-non-typhi), ffS fA4T1;;VOff(YersInIa enterocogdi:). -7-t(Gyclospora cayetanensis) 1. J -F�j 1t �t :Jl� (typhoid.fever).W�EE»A(shigellosis),t,%iA*W3(E.coli) 0157:H7 sm, q3ff 2. *MAJAVAWfAT 1VM = fi 9 V VURA, tS4�#_N 0157:HL7 jS , �tff JA*M 0157:H7AM, TIF ttZINiA�{- ((_—jEjT kr-j, 3ff)y47)W 40S pCp1NXIR/(S9011.999,(Food Code ,t ��w }'F 1 1��IZ.F�Ft:6 t3(Z4�1'diU. '��y 7141 , �.'�i�•I��.f���7Cf1J�7PC03L4�o 944 1 . yH 71C j IMJ� ROM NATIA 1��1�1��J FiF',�t. "A",��G��1�:I�F�uG�t.�_72 uuggAACMU, ��fl�J•Ga/l',l�'�4PJ I'��"F!' p 3k)RJU- 1 pAAA:rhz a M BM— (MA Dept.of Public Health)ijtit, P 105 CMR 590.003(C)*0 Food Code O TES: 2001�15 5 A 8 B Sim¢iifiedcninese TTanslaredhv,he UassachuseasueparanenrofEducation 2005 D PFRSONAL HYGIENE and SAFE FOOD HANDLING Hair Restraints Employees preparing food must wear a hat or hair restraint that is worn effectively to keep their hair from contacting food. Employees serving food must tie their hair back so hair does not contact the food. Long-beards should be covered with beard restraints. Uniforms All employees must wear clean uniforms. Employees who prepare food wear clean white shirts and.clean pants. L Aprons need to be and changed when they become soiled. Aprons should be removed when leaving food preparation areas.Do not wear aprons into the bathrooms. Cross Contamination occurs when microorganisms are transferred from one surface to another. Some examples to prevent cross contamination_ • Don't touch any without washing hands. • Don't touch ready to eat foods with your bare hand. Use a glove, utensil or deli tissue. • Don't allow raw protein foods to touch or drip fluids onto cooked or ready to eat foods. • Use separate utensils for raw protein foods and cooked/ready to eat foods. • Clean and sanitize food contact surfaces after each use. Cutting boards and knives are single task only. s Keep wet cloths in sanitizing solution. Monitor and maintain the correct ppm of the sanitizing solution. ® Gloves Gloves are to be worn when handling all ready to eat foods. ® Wash hands before putting gloves on and when changing to a fresh pair. Gloves are single task only. They may not be washed or reused- Remove gloves before leaving your work station. Change gloves: • When they become soiled or torn. • Before beginning a different task • After handling raw meat/fish and before handling cooked or ready to eat food Eating,Drinking etc. Eating, drinking, smoking and chewing gum or tobacco may allow small droplets of saliva to be transferred from hands or mouth to food or food contact surfaces. Food handlers must not be allowed to eat, drink smoke, chew gum or tobacco while preparing food or working in any kitchen/utility area. These practices may only be done in designated break areas. lie Knives and other utensils that are"in use"must be maintained either 41 T and below or 140OF and above.You may use refrigeration, ice or a heat source to maintain the temperature. I Ready to eat foods may not come in contact with sanitizing solution. Bring your own knives to work? Only NSF approved knives. The knives must be washed, rinsed, sanitized and air-dried before you use them. i Cutting Boards Cutting boards used in the kitchen to prepare a variety of foods are to be sanitized after each use. 1 In preparing sushi,separate cutting boards and utensils are used to prevent cross contamination between cooked and ready to eat foods. Ready to eat sushi is prepared using green cutting boards,knives and wrapped mats. Raw foods are prepared using red cutting boards, knives and wrapped mats. I Cutting boards and knives used to prepare sushi are to be washed, rinsed,sanitized and air- dried after every four hours of continuous use.Mats are to be re-wrapped every 4 hours: I ` Food Contact Surfaces All other food contact surfaces are to be washed,rinsed, sanitized and air-dried after each use. Some examples are pocket thermometer,dishes,pots, cooking utensils,blenders and cutting boards. All food contact surfaces in continuous use must be'washed, rinsed, sanitized and air dried a ,minimum of every four hours_ i i r f i i I I i I s INSERVICE TRAINING HANDWASHING Employee Group All employees need be trained to wash their hands properly. BY Hand Washing Hands are a great source of bacteria and viruses. Hand washing is our best attempt to reduce the opportunity of spreading these harmful organisms to food and food contact surfaces. Where to Wash Hand washing is only to be done at hand sinks. Doing other tasks at the hand sink may ' increase the possibility of cross contamination. Therefore hand sinks are restricted to hand washing only. When to Wash Employees handling food(including servers)must do a 20-second hand wash after the following activities: • After using the restroom. • After any hand to mouth contact, i.e. smoking, eating, drinking. • Before and after handling raw food Before putting on gloves. • After sneezing, coughing, or using a.tissue. e After touching hair, face or body. • After handling dirty dishes, equipment or handling trashes. • Note: It is important to make proper hand washing part of your everyday routine. This will make it easier to comply with during rush times. "Have employee demonstrate a proper 20-second hand wash. Approved hand sanitizers may be used only after completing a proper hand wash. Hand Maintenance In addition to washing, hands need other regular care to ensure they will not contaminate food. ® • Keep fingernails short so dirt will not accumulate under them_ • Nail polish and applied fingernails should not be worn when working with food. If allowed to be worn you must wear gloves over them. • Cuts and sores on hands and exposed areas must be treated and bandaged or covered. • Cuts, sores and hangnails must be kept covered with clean gloves or finger cots. Jewelry Employees preparing food and servers may not wear jewelry on their arms and hands, except for a plain wedding band. INSERVICE TRAINING How To Use Your Thermometer Pocket Thermometers Your pocket thermometer is to be used to take the temperature of raw and cooked foods. • Thermometers need to be calibrated at the beginning of every day by the opening shift. • Calibrate your thermometer using the ice point method. • This procedure is posted RD • Remember your thermometer is a food contact surface. To prevent cross contamination wash, rinse and sanitize it before placing it back in your case. D Taking Temperatures D Insert the probe of your thermometer up to the dimple on the stem. When the needle stops D moving you may read the temperature. D 0 When taking the temperature of meat or fish place the probe in the thickest part of the food item. • Packaged food—place the probe in between two packages, being careful not to puncture them. • Live shellfish—insert the thermometer into the middle of the case, between the shellfish ® Shucked shellfish—place the probe into the container until the sensing area is submersed. Calibrating Pocket Thermometers Ice Point Method Step K6 ess Notes 1 dill a lafge.glass.with crushed ice: Add Stir the mixture well. clean'tap water unti:the.glass is:full. ® 2 Place the.stem of the.:.ther:.mometer into the. Do not let the stem touch the i:ce waterso that the sensing area-is bottom or sides of the glass. ® completely subme.rged. .W—aif 30 seconds. The stem of the thermometer must remain in the ice water. 3 Hold the adjusting nut securely with a wrench or other tool. Rotate the.head of the thermometer until the dial reads 32F. D • SANITIZING PROCEDURES Sanitizing is done to all food contact surfaces to reduce the number of harmful microorganisms.It is important that the sanitizing solution be the proper concentration. The concentration is tested with a test strip. Test each batch when made and again every two ® hours. The concentration should not fall below the manufacturers recommended.pprn. Ouat ianitizers are used at New Tokyo Japanese Steals House. Quat test strips are used to verify concentration of the sanitizing solution.When tested the ppm must be no less than 200 ppm and no greater than 300ppm. Quat sanitizing solution will be used in buckets at workstations.Deep wet cloths in sanitizing buckets. Use cloths to wipe customer counters. Sushi bar—Provide two sanitizing buckets. One bucket marked FOOD CONTACT SURFACES and the other marked NON FOOD CONTACT SURFACES. Food Contact Surface solution will be used on cutting boards,mats and knives routinely D through out the four hours between washing,rinsing and sanitizing. Non food contact surface solution will be used on all counters routinely through out workday. D Sanitizing Food Contact Surfaces in chemical dishmachine requires the rinse water of the machine to be between 50-100ppm in order to reduce and/or kill microorganisms. The rinse water of the dishmachins will be tested with chlorine test strips once per meal period to verify D the machine is in proper working order. Monitoring Frequency: Monitor the rinse temperature once each meal period. . Corrective Action: If rinse is below 50ppm there may be two possible causes. Either the container of sanitizer is empty or the machine is not working. You must contact your service D company immediately if the machine is not working. Since you may not prepare or serve food on unsanitized surfaces until the dishmachine is repaired you must use an alternate procedure or close. An alternate procedure would be to: • Manual sanitize by washing,rinsing, sanitizing and air drying in 3 compartment sinks. D • If wash.cycle of dishmachine is working than you may wash and rinse in the dishmachine and complete the sanitizing step in the sink using Quat sanitizing solution at 200 ppm followed by air-drying. D D Y r `�r I gmo DO NOT USE DI g /11 OR DEIONIZEEM FOR STORAGE PWd o i ® CALIBRATION: i _ The calibration procedure is very simple and fast . i Immerse the tester up to the maximum level in pH 7 buffer solution(M10007) • Allow the reading to stabilize and u§ing a small screwdriver turn the pH7 Calibration N/OFF Trimmer to read 7.0. TfERY COMPARTMENT -- _ - TRIMMER POCKET - CLIP ' M"MLIM Calibration is now complete IMMERSION ° -' LEVELbc ;i pH ALWAYS KEEP pH PROBE ELECTRODE WET WITH WATER :a BATTERY REPLACEMENT: When the pH600 cannot be switched on or the display fades,pull out the battery compartment and e replace all 3 x 1.5V batteries,paying attend n:to their polarity.Batteries should only be replaced in a non-hazardous area using the battery types) 2 specified in this instruction manual SPECIFICATIONS: t .. _ RANGE 0.0to14.0pH J` RESOLUTION 0.1 pH ! t ACCURACY(@20•C) t0.1pH • r " ,� TYPICAL EMC t0.2pH �yi`` t ;DEVIATION ?•• Cf I 111lV' ENVIRONMENT 0 to 50•C 95%RH I E BATTERIES 3 X 1.5V alkaline LIFE aprox:up to 700 hours ql uc„ v y . DIMENSIONS 150x30x24 a WEIGHT 85g < PH600-AC, I 3y' Yrf e �� s ` S 1 Q.666 .00160 • •+ ,y k5 g 4*a �a 'a Milwaukee instruments Model PH600 .. . .. ...: t f-Z to,,.r,i,i. i^L Y.c3C+r�• _ ` r SAGA FUSION • Name Of Staff Name Of Trainer Print : Print: Signature : Signature: Day Of Training : Employee Training : 1. The sushi chef&designated employees are trained in the proper use of the PH paper p e z The' sushi chef&designated employees are trained m how to{properly use the PH log 3. The sushi chef& designated employees are trained in proper preparation of the sushi rice recipe with emphasis on the precise and consistent measurement of the ingredients. 4. All sushi employees are trained in proper employee hygiene which • specifically includes: a. Proper handwashing b. Appropriate attire C. Proper hair restraints d. Prohibition of jewelry 5. All sushi employees are trained in proper use of foodservice gloves{. 6. All sushi employees are informed of their duty to report to the person -in - charge when They are experiencing symptoms of food borne illness or have been diagnosed with specific Diseases. An updated blank employee reporting form is provided . 7. All sushi employees are trained in proper cleaning and sanitizing of equipment, utensils and the physical facilities. 8. All sushi employees are trained in the proper procedures for preventing cross -contamination. _l _0L ao t � D D D MP D Sushi Toga Log Examples of Corrective Actions The pH meter shall be calibrated daily,before using. D .y Calibration of Sushi pH Corrective Action If Required PIC Daily Record of `T Date& Meter Verification Time N a D .�. 111105 Yes 14.0 Date&Time Made: None Required M.Lull ® 111105 11:00AM Note:The pH matches the target pH on your lab verification pH: 4.1 therefore no Corrective Action is uired. 1/2/05 Yes 14.0 Date&Time Made: Check if recipe followed/Report M.Luu D 1/2/05 '11AM to mgr. Note:pH meter working as pH: 3.8 indicated by aMration step therefore a possible error occurred in preparing the rice. 1/3/05 Yes 13.80 Change batteries or electrode. M.Luu Note:pH meter not working properly.Report to manager.Read pH meter instmctions. 1/4/04 Date&Time Made: If rice made within the past hour M.Luu 114/05 3PM than add more vinegar mixture and mix rice.Retest,if below 4.3 rice pH: 4.6 may be used. Do not use rice Report to manager. Was the recipe ® until corrected. followed?It is important to follow the standardized recipe at all If rice made more times.Lab Results should equal than 1 hour ago than the pH when each batch is tested. discard and make fresh batch P Calibration—The pH meter must be calibrated every day using 4.01 calibration solution. Fresh Made Rice—Must be tested before using. pH can not exceed 4.3. Rice left over night will not be used. Corrective Action: More than one hour since the rice was made and the pH of the rice is 4.3 or above discard the rice: Less than one hour since the rice was made and the pH of the rice is 4.3 or above add more vinegar mixture,mix well and retest. r j- f Oct. 17. 2017 10:49AM No. 2657 P. 1 EAWROTECHL4BORATORIES,INC. MA CERT.NO.:M MA 063 8 Jan Sebastian Drive Unit 12 Salidwlch,MA 02563 (508)888-6460 1-800-339-6460 FAX(508)888-6446 Client Name Saga Fusion Location 1560 Old Post Rd. Address 1560 Old Post Rd Marstons Mills,MA Marstons Mills MA 02648 Sample bate 10/12H 7 Collected By Sabana Sample Time 13:26 Sample Type Rice Date Received 10/12/17 Lab Order Number ow-173892 Well Specs ':• WE ;=••,� •'•••;`•.;-:: x-��a , ,.,ads.. ,.?�.,.„-,--�'��,;,_,a: Analysts Requested Units Recommended Limits Analysts Resa/t Method jDare Ana(yze/l Analyzed By pH pH units 8.5-8.5 3.79 SM 4500-H-B 10/12/2017 RL Comments: - Date 10/16/2017 Ronald J Snarl Laboratory Dired1 .J BRL-Below Reporlable Lirnirs *See Attached Page 1 of 1 oCerlificanon is not avallable for this analyle for potable haler samples.. HACCP Critical Control Points Critical Hazard Critical Limits Monitoring Corrective Verification Records Control (Biological, for each Action physical,chemical) Control Point (CCP) Measure What How When Who Fish frozen for Biological- Froze to-20"C(- Freezing time Letter from Annually or Manager If no letter is Letter from Curent parasite parasites in 4'F)or below and supplier before new available: Fish supplier supplier letter descruction fish served raw for 7 days(168 temperature supplier starts will be served available for 1 (except tuna or hrs)or-35'C(-3" delivery cooked year species that are undercooked F)or below for exempt per 105 15 hours CMR 3-402.11 CB) Rice Biological- Rice pH<4.2 Rice pH pH meter Measure pH of Sushi Chef ilf pH is above 4,2, Manager to pH Meter acidification Spore forming Record pH and each batch 15 above vinegar 1 check Sushi Rice Ca�bration Log bacteria- batch#on minutes after TBSP and stir. Log and pH and Sushi Rice Recheck pH. meter Bacillus Cereus Sushi Rice Log preparation is Repeat process Log available Sheet complete until pH<4.2 if Calibration log for 1 year within the hour. daliy Check recipe to prevent future occurrences. _� ° SushiCase Slop Sink SushiCase FLOOR Sushi Counter Hand Sink Sushi Counter Hand-washing Follow these simple steps 1. Wash hands only in designated hand sinks. Wet your hands with running water. Water temp has to needs to be 110°. 2. Apply soap foam dispenser. 3. Later well. 4. Rub your hands vigorously for at least 20 seconds ...... 5. Rinse well. 6.. Dry your hands with a clean or disposable towel or air dryer. 7. Use a towel or your elbow to turn off the faucet. • SAGA FUSION Name Of Staff : Name Of Trainer : Signature : Signature: Day Of Training Employee Training : 1. The sushi chef& designated employees are trained in the proper use of the PH paper and PH tester. 2. The sushi chef& designated employees are trained in how to properly use the PH log. 3. preparation of the sushi rice recipe with emphasis on the precise and consistent measurement of the ingredients. 4. All sushi employees are trained in proper employee hygiene which specifically includes: a. Proper handwashing b. Appropriate attire C. Proper hair restraints d. Prohibition of jewelry 5. All sushi employees are trained in proper use of foodservice gloves. 6. All sushi employees are informed of their duty to report to the person -in-charge when They are experiencing symptoms of food borne illness or have been diagnosed with specific diseases. An updated blank employee reporting form is provided. 7. All sushi employees are trained in proper cleaning and sanitizing of equipment, utensils, and the physical facilities. 8. All sushi employees are trained in the proper procedures for preventing cross-contamination. 9. All sushi employees are trained to notify the P.I.C. (person in charge) if any of the above items mentioned cannot be accomplished correctly at any time sushi is being prepared. Model Specified Store# Location Quantity BEVERAGE-AIR �'_ �--2T—� Standard Undercounter 34+/2' Refrigerator Cabinet Models:UCR27/UCR48/UCR60/UCR72 r - 23-3/4' \ UCR27 Front MODEL UCR27 UCR48 UCR60 UCR72 _j DIMENSIONAL DATA UCR27 Top Net Capacity(cubic ft.) 6.2 11.8 14.5 17.7 Net Capacity(liters) 175 334 410 501 48 r 4e'- Length overall(inches) 27" 48" 60" 72" ----------- Length overall(mm) 686 1219 1524 1829 1 t e o Depth overall(inches)-Less handle 29s/a" 29s/8" 29s/8" 29s/a" I 1 29.5/8" Depth overall(mm)-Less handle 752 752 752 752 I 11 34.1/2' Height overall-on 6'casters(inches) 34'/z" 34'/z" 341/z" 341/z" Height overall-on 6'casters(mm) 876 876 1 876 876 Depth with door open 90"(inches) 533/a" 503/a" 533/8" 503/s" I \ I 20-3/4' UCR48 Front Clear Door Opening(inches) 22'h x 211 19'h x 21'h 22'h x 211h 9'h x 2v/, L J \ —j Number of shelves 2 4 4 6 UCR48 Top Number of doors 1 2 2 3 ELECTRICAL DATA Full load amperes 115/60/1 4.0 4.5 6.5 6.5 e e I Full load amperes 220/50/1 I I 34-+/z• 4 REFRIGERATION DATA j 1 Refrigerant R134a R134a R134a R134a y -T �--' Horsepower Vs '�s 1�a �a i i 23-3/4' UCR60 Front WEIGHT DATA C•/ \J Gross Weight(Crated Ibs) 157 230 235 320 UCR60 Top Gross Weight(Crated kg) 71 104 106 145 ' 72 rim C E z C �Lus ® o0 0 2�35`1e• 34.1n• 2"4' UCR72 Front UCR72 Top Available From: i 6*10 BEVERAGE-AIR PO Box 5932•Spartanburg,SC•29304•USA 1.800-845.9800•Fax No.1-864-582-5083 www.Beverage-Air.com ECPC-135451-4/03 Item No. Quantity �E t; BEVERAGE-AIR 29" .DEPTH MODELS: UNDERCOUNTER UCR27 REFRIGERATOR UCRD27 Commercial Refrigeration Equipment FOOD PREPARATION SERIES UCR48 General Specifications UCR60 UCR72 UCR-SERIES UNDERCOUNTER UNITS Versatile, compact (29" deep) models for under the counter refrigerated storage of food products. Height isi 34-1/2". Cabinet construction: m' Heavy duty construction includes#3 finish exterior stainless steel on front,sides,door(s)and grille.Cabinet UCR27 UCRD27 back and bottom are galvanized steel. Interior liner is made of corrosion resistant anodized aluminum. Interior thermometer is standard. 53 Cabinets are insulated with 2" thick foamed-in-place polyurethane insulation. Sub-top insulated with 1 1/2 foamed in place polyurethane insulation. Doors are mounted to cabinet on self-closing cam lift hinges with 120 degree stay open feature. Pull-out drawers (2) on UCR48 Model UCRD27 will accommodate 12x20 pans (1 per drawer). Pans by others. Doors are equipped with a snap-in-place vinyl magnetic gasket for a positive seal. Convenient, double pull style door handle is made of F j' black anodized aluminum. 6"high casters are standard, 1 2 include brakes.An 8'cord set is provided with 115 volt " models.Cabinet interior standard with 2 steel wire epoxy Y coated shelves per section. Interior light with manualv :. switch is provided with glass door models. UCR60 Refrigeration: Refrigeration system utilizes R134a refrigerant governed EE by a capillary tube system. Automatic (non-electric) condensate evaporator is provided.Unique front venting ` through grilles located below doors permits units to be ` installed against back walls and curbs. Interior forced air ! b fib, system with high humidity evaporator coils, provides the UCR72 ideal environment for food preservation. C&S C E Made in USA BEVERAGE-AIR http://www.Beverage-Air.com http://CCR.Carrier.com P.O.Box 5932,Spartanburg,S.C.29304-5932 1-800-845-9800 FAX#864-582-5083 EHNC SERIES CblilUNTERTOP REFRIGERATED DISPLAY CASE HNC 90AA • Rih� or'leftyhanded s �aHNC 120AA • Rig or left.anded �rx vx� HNC I'SOAA � •Righ,or left handed 1v Aw Uk IiN I80AA • Rightor left handed vp it HNC=2"I°OiICA •Right?or left-hancled REFRIGERATED DISPLAY CASE - ttl� el HNC 90_ HNC t20 HNC 150 �MM 10 HNC1bo vuepiy 1 Phase 115V 60Hz t � ter, Supp ly' 0.47kVA(4.7A) Ca�°,ty Rated 3.OAtoeasx�f em�«e xrae . Amperage gt? n9 13A — ^-- ,Amperage HNC-90AA-R(L) Etectnc� Consumption 195W a W x D x H ISat_ ru abbn „°�-: 35.4" x 13.6"'x 11" Approximately 39'F(Ambient Temp.80"F,No Load) FT, , =trrsFl Ne'tCap caCa ity 0.95W 1.48ft' 2.01W 2.54fN Arnbient� 50-80'F .. Temperature,; iVoitaga Rated Voltage f 10% -' Variation," Extenor (W) 35.4" 47.2" 59.1" 70.9" 82.7" HNC-120AA•R(L) Dimensions(D) 13.6" W x D x H (H) 11" 21.5" 33.3" 45.1" 56.9" 68.7" 47.2" x 13.6" x 11" interior �Dimensio'ns(D) 11.3" ,. 6.2 Etterwlr Glass,ABS Plastic,PVC Plastic,Galvanized Steel a rttenor Glass,ABS Plastic,Stainless Steel lnsyfen r; Polyurethane Foam Refrigeration iSystem. Convection Cooling -1 HNC 50AA-R L Sliding Doom 2 Pieces 4 Pieces W x D x H 5ip�m 59.1" x13.6" x11" IWeight�bs)y 65 90 105 120 135 39.4" 51.2" 63" 74.8" 86.6"tippingF Diensions(;')i 1�.; �H 18.6" Accessories i 1W4b6dWbUhfi 2 Pieces 3 Pieces 4 Pieces 5 Pieces 6 Pieces - °Mug 2 Pieces 4 Pieces 4 Pieces 4 Pieces 4 Pieces K inyl Hose k 1 Piece 1 Piece 1 Piece 1 Piece 1 Piece N •180AA-R L {Jom1� 1 Piece 2 Pieces 2 Pieces 2 Pieces 2 Pieces H C -�__- W x D x H *Refrigerated Display Case-Not for overnight storage 70.9" x 13.6" x 11" HNC-210AA-L(R) W x D x H 82.7" x 13.6" x 11" ELECTRICAL/HNC SERIES OPERATING LIMITS SERVICE • 1 15V60/1 •Ambient Temp Range 50-807 •Removable/cleanable air filters •Voltage Range 104- 126V •Saturation Temp 39"F ©HOSHIZAKI AMIERICA, INC. " 618 Hwy.74 S.,Peachtree City,GA 30269 TEL 1-800-438-6081 FAX 1-800-345-1325 www.hoshizaki.com Printed in U.S.A. HosLki reservesrthe right to change specifications without notice. s " ° Item# 'two E Project qtyal.A .................... s'? V*AutoCad available qn KCL COUN �ER OP `REFRIGERATEgD� DISI�LAYCASE , , ., w.•, .,. _.,w km. _ -... n Y v<.�,., ^'WNC SERIES 9106 Item# 13027 DIMENSIONS W x D x H SO HNC �20AA R(�} j k r 70�9x1113bx l lIry ` .... . HNC 2r0 R i �� HNC-150AA-R � 827x,13b.xl I Shown • Top glass angles down • Ceiling easier to clean • NSF approved thermometer • Large diameter I inch drains at front • Larger front to back interior, I I inches • Interior floor has a radius at all four sides • Self-contained refrigeration unit-easy to install • Condenser airflow is in the back and out the side • Large diameter upper evaporator with tin plating • Larger condenser face area improves cooling performance • Slightly taller doors with plastic seal at end,opposite of the handle • Solid food plates with radius groove to fit sushi foods 11 Food plates can be turned upside down and used to improve cooling performance • R-134A Refrigerant Model Name „ igh rade w L Unrt� ©�catl'o n ` Conter$howc�se I;Unit��oleit [7evelo�men 9�0120, S� 0,21`0 pp Warranty D Y L Warranty valid in United States,Canada,Puerto Rico,&U.S.Territories.Contact factory for warranty in other countries. One Year-Parts&Labor on entire unit. Two Year-Parts&Labor on compressor,evaporator,air-cooled condenser. HOSHIZAKI AMERICA, INC. Five Year-Parts on:Compressor;Air-cooled condenser. © 618 Hwy.74 S.,Peachtree City,GA 30269 TEL 1-800-438-6087 FAX 1-800-345-1325 www.hoshizaki.com `wf KM-5 IS Mt, -,H SLIM-PINE MODULAR CRESCENT CUBER KM S 15M H, •Air cooled ` 22'X27318X3o5/16N , • •W ,A ater-cooled<•T. Remote Alr cooled .,�...."c k:, ...». n ..'d.., AIR-COOLED gaterTemF 50 �sg70 W i "`APT �70 501 482 447' E a O ni m E F 80 # 486 456 416 #a 90re 482 396 4-,re ffi �FPT WATER-COOLED s5p 7090c " 37 sssmn) m a 70 500 493 465 _._.. z"" .......... a+c n-are- I O yy , ( Nm) (696nm1—_— # 80 494 483 445 FRONT VIEW SIDE VIEW ICE DROP ZONE a E 90' 4 493 441 y REMOTE AIR-COOLED Y Imes condenser mt.,h" a Wter 0 Temp F 5 WEPT water1nw Y'PP (606mm 1@'fFr LL 70 491 480 443 ,/eEow oP 9 �,-3 a sea Supply ( iiaro(299mm) ,!&'Dw op ¢Semen) 80 °"' 482 465 417 ccndenaer avers,o set $0,rvr s ,rstsne y_ 480 s- 408 (6 43amm) UTILITY CONSUMPTION gi D E t• 1, )Model Number Ice ProdudionA KWN per Wa ete=r Watepr "cW FPT ^E er p C de 100 LBS' . y Cubes 90/70 100 lbs ip8=ihs, E O KM 515MAH 10.2 480 6.0 „ h'22.8 N/A c c W4 F. IKM 515MWH, 10.3 480 4.8 21.5 115 Mounen Hole ?f5ft t (46—) t,rounnrtn Hala $KM s 515MRH� 10.3 480 5.8 20.8 NIA I n26mm) (48mn) 1 3-1W S SPECIFICATIONS (wmml 395mm) (Bemm) 112&mn1 Mm Circmt Fshiring teoa,m) t3b5min� i s Model Number ?Condensers Ar iperage Amp iWIN,W,eig6, AIR-COOLED UNIT WATER-COOLED UNIT KM 515M�iH Air-Cooled 11.7 20 175 lbs. (K 515Mill `Water-Cooled 9.6 20 175 lbs. m We,ermlM URC-SF Remote Condenser(Sold Separately) KM 0MO Air-Cooled. 11.3 20 175 lbs. ,6Ee o� "`1&78, For Use with KM-515MRH 605mm) STORAGE BINS t'�a DA•na,seRame.une (xe9mm) 17„e as ter.u� Model�Number Appiioatton.Capaaty'SARI Rated Capacity �—22 � �'t60taml A_,� 2 �e�asmml 3001bs. 2601bs.500lbs. 360 lbs. m E Off_ 32,3 e 3/a FP'rt, a Ebcmca) 700 lbs. 550 lbs. 2,12Cord 800lbs. 600lbs. = c 1900 lbs. 660 lbs. 181Mountl Hale1150 lbs. N/A r Pre-Charged Tubing Kits (4smm) (Sold Separately) 20'R404-2046-2 B=1300 1275 lbs. N/A (,2&om) 35'R404-3546-2 1490 lbs. NIA (eft.) Voltage supply for the.URC Remote (395mm1 (89aen) - . B 1500 �`Syr � """�* REMOTE AIR-COOLED UNIT Condenser is supplied from the Ice Maker. B=1650 1605 lbs. NIA No additional circuit is required. ELECTRICAL&PLUMBING/KM-S I SM_H •I I SV160/1 •20 Amp Max Fuse/HACR Breaker Size OPERATING LIMITS SERVICE •1/2"FPT water inlet -Ambient Temp Range 45- 100'F •Panels easily removed and all components •3/4"FPT water drain •Water Temp Range 45-90`F accessible for service. •Water Pressure 10- 113psig •Removable/cleanable air filters. •Voltage Range 104-127V (Air-cooled models only) NS� C&SUSTEO Hoxol OPERATING LIMITSIURC-SF •Ambient Temp Range 20'F-+122'F © HOSHIZAKI AMERICA, INC. •Voltage Range 104- 127V 618 Hwy.74 S.,Peachtree City,GA 30269 TEL 1-800-438-6087 FAX 1-800-345-1325 1 www.hoshizaki.com I Printed in U.S.A. " Hoshlzakl reserves the dgbuY;change specifications without notice. all g e� Item# Proje Q '"M ''*AutoCad avallabl=oo KCL pp p x S IM=LINE���M DU R RSCE�NTCUBER „. j KM-S I SM_H 5/08 Item# 13217 CURER DIMENSIONS W x D x H .: �Z73/8 �3Q5116° . �Tr j z v ' KM-515MAH a-300 a•soo Air-Cooled ` Shown on an optional B-300 = KM-5 I SMWH .... �.. Water-Cooled KM-5 I SMRH ea00 a-s00 Remote Air-Cooled " ° Up to 501 lbs.of ice production per 24 hours e-900 • Durable stainless steel exterior Individual crescent cube Protected by HoshiGuord Antimicrobial Agent HOSHIGUAR ' Also available on L r 1150SS ° CycleSaver"Design 6 r B-130OSS e-150OSS • EverCheck®alert system ulr 8-1650SS Stainless steel evaporator • Mount two units side-by-side,in only 44" of floor space,for 1,002 lbs.per 24 hours • Removable air filters (Air-cooled models only) • Complies with California Energy Commission guidelines (CEC) i R-404A Refrigerant The KM-515MRH is ENERGY STAR certified. NSF S Warranty Valid in United States,Canada,Puerto Rico,&U.S.Territories.Contact factory for warranty in nosrozaKi iso vao other countries. Three Year-Parts&Labor on entire machine. C US LISTED Five Year-Parts&Labor on:Evaporator. 1 Five Year-Parts on:Compressor,air-cooled condenser coil. © HOSHIZAKI AMERICA, INC. ,f. 618 Hwy.74 S.,Peachtree City,GA 30269 TEL 1-800-438-6087 FAX 1.800-345-1325 www.hoshizaki.com ElUV Tr/ E.L.Mustee&Sons,Inc. r 5431 West 164th Street s Y Brookpark,OH 44142 ME Phone: 216.267.3100 ram° x Fax: 216.267.9997 ? ; F Email: info@mustee.com Web: www.mustee.com Al. 4'X # !"E -Piece, Molded Construction—made with white F ' DURASTONEe OE"O ■ 24"x24"x10" --: ■ Integrally Molded Center Drain with a seal ( IM ■ Connects to 3" Iron Steel Pipe s '°� ■ Easy to Install Accessories —order separately... Part No. Description 63.600A 0 Service Sink Faucet 65.700 Q Hose and Hose Holder 66.600 Mop Hanger 63.401 0 Bumper Guards 67.2424 DURAGUARDTm wall Guards R 65.308 Drain Seal ® 66.311 Drain Seal Code Accepted DURASTONEe Mop Basins meet or exceed performance requirements: ■ IAPMOs Listed—file numbers: Shower Floor—#1453; Drain—#1251 and#1635 0. ■ American National Standards Institute(ANSI)—Specification 124.6 ■ Warnock Hersey Listed—CSA test standards: Mop Basin—#645.0 and#B45.5 SPECIFICATIONS Model No. Size UPC 63M 24"x24"x10" 6 71031 00189 4 Sectional View Plan View F 3 General: Furnish and install as shown on plans, Mop Service Basin model 63M, as manufactured by E.L. Mustee &Sons, Inc. Unit to be one-piece molded fiberglass made with matched metal molds using extreme heat and pressure. Height shall be 10"with not less than 1"wide shoulder. Size 24"x24". Drain shall be integrally molded, complete with drain seal for installation of 3"ABS, PVC (Sch. #80)and iron pipe. Removable stainless steel strainer. Performance tested to meet or exceed ANSI Specifications Z 124.2, Z 124.6. Weight 45 lbs., cubic feet 4.2. Install in compliance with local codes. GENERAL INFdRMAtij*$ 1, NAME OF PARTS LI[J MEASURING CUP Water Level;Guide RICE POT .; HEAT°SHROU'Ci ; h�n . PILOT'VIEW HOLES MUST ALIGN,WITH CONTROL KNOBS. DRIP PAN. BASE 2, SPECIFICATIONS TYPE Gas :Rice Cooker _. MODEL — Rn 58AS .._ Y .�� DIMENSIONS. Re1gRh Width 23 706" WEIGHT (Net.) 34.0 LBS. . , RICE CAPACITY Cups ' 25 55 GAS C,ONNECTII)N 112*"NPT female i . . N,- SA 1 Y:DEVICE Flame Failure Safety-Device INPUT.RATING; 36,000 BTUIh(NAT,,GAS),34;000 BTUIh(LP.GAS) CERTIFICATION Canadian Standards,Associati rr TIFI ATI N NO Infemtic�nal; .. . CER , C , O All units are pre-wired,pre-assembled(All accessories and electrical components). » � r r _!.91 €y vs r , 5; l 1 � 4 6vJ .,i 1ly 1 hi t r Semi-hermetic = � _ - Semi-hermetic kin .xa I f } d . k 'NF PRO-3 Hermetic Top-m0un4ed,self-contained. Ready to plug-in with 2611 electrical cord. TEN YEAR LIMITED WARRANTY AMERIKOOLER,INC.warrants to the original purchaser-user its cooler and freezer panels for a period of ten years after day of installation by an authorized representative.Any of our manufactured part which shall prove to be defective in material or workmanship and after an authorized inspection by afield representative will be repaired or replaced at our option free of charge.F.O.B.factory if the part was used under conditions of normal use and service in the location where originally installed.The user will have the responsibility and expense of removing and returning the defective part to AMERIKOOLER,INC.,as well as the cost of shipping and re-installing the replacement part.Doors for a period of 5 years. This warranty does not apply to accessories or refrigeration equipment sold or supplied by AMERIKOOLER,INC.,but manufactured by other companies,who furnish their own warranties. Defective conditions caused by lack of or improper maintenance,abnormal use or misuse,damage by third parties,acts of God,alterations,failure to follow safety or installation instructions or any other event beyond the control of AMERIKOOLER,INC.,will not be covered under this warranty. THIS WARRANTY IS EXCLUSIVE AND IN LIEU OF ALL OTHER WARRANTIES EXPRESS OR IMPLIED,INCLUDING THE IMPLIED WARRANTIES OF MERCHANTABILITY AND FITNESS FOR PARTICULAR PURPOSE. In no event shall AMERIKOOLER,INC.,be liable for loss of use,revenue or profit or for any other indirect,incidental,special or consequential damages,but not limited to losses involving food spoilage or product loss.This warranty shall apply only within the Continental United States,its territories and possessions. WEAPPRECIATEYOUR BUSINESS We reserve the right to make changes without prior notice. '10kooler amer r,reep 4`p551 FIFO xo.� Panels Accepted Fa Use Panels Accepted Fa Use A MIAMI DADE b Ciry of New 1bAt �`� U qpw City of Oregon De�Amenl of Buildings . soum Flodda euildino code .d Building Code Agency MEA 113-B7-M 1.A JR" Approved Manufacturers of F�uce..ss� Beg.No.213PFL LISTED Walk-in Coolers,Freezers& LISTED AM Refrigerated Warehouses 575 East 10th Avenue, Hialeah, FL 33010 AMERIKOOLER's new 110,000 sq.ft.facility is located in Hialeah,Florida with convenient service capability to 50 states by all national freight carriers,and ideally situated to provide service for our overseas customers via several nearby seaports and international airports. FOR FURTHER INFORMATION,PRICE LIST,QUOTES OR LOCAL DEALER OR DISTRIBUTOR IN YOUR AREA PLEASE CALL US AT:TEL.:305-884-8384•FAX:305-884-8330 or TOLL FREE: 1-800-627-KOOL•www.amerikooler.com (1-800-627-5665) Rev.10102 Pk OUALITY 3 �Y Aj n3CONTROI Now Equipped with New Robotic Automated Manufacturing CAD-CAM System,On A 110,000 Sq.Ft Facility. a (Oct 10,2002) i e,EF'1F _•p All our walk-ins are pre-assembled and inspected before shipping. n 'a world of ever changing technology, storage industry. We solicit your considera- tion of our capabilities as the apply applications and methods, Amenkooler, y pp y to your p Inc.was established on principles that do next project. not change. Integrity,reliability,responsi- bility, and quality products. We incorporate Our packaging method has been designed these principles and commitments in all phases with the customer in mind. Two panels are of our operations and in the continued striving packed together with stretch plastic wrap for improvements in all our activities. and comers are protected with 21/2" x 6"foam making the packages very light in weight, easy Our goal is to be recognized as the best possible to load, unload, handle and store it at job site panel manufacturer and a leader in the cold without the need of forklift. ALUMINUM ANGLE INSULATED WALL WTTH DRIVE PINS AT 24'O.C.TO ALUMINUM INSIDE GOO CONCTERE FLOOR FLOOR ANGLE LFa / INSULATED WALL INSULATED WALL INSULATED WALL . . CONCRETE,SLAB .BREAK STRIP NSF NSF 1/2'RADIUS _ INSU_ ION PVC FLOOR SCREED 4 �— —4.— 1/2'RADIUS WITHDRIVE PINS T 4'-8' AT 24"O.C.TO 8. _ 4 5/8' INSULATED FLOOR CONCRETE FLOOR . CONCRETE SLAB WALL TO BOOR ° -EXISTING CONCRETE FLOOR —a _ 4' _ — �STANDARD CONSTRUCTION', .FLOOR PANEL 1N 4"DEPRESSION (CORNER TO WALL JOINT) A WALL TO FLOOR NSF CONSTRUCTION WITH 4"URETWWE INSULATION WITH LONG INTERIOR AND CONCRETE SLAB41KI_ VINYL SCREED SCREED LEG BOTTOM VAPOR flWiRIER WALL TO FLOOR MISS INSULATED DEPRESSION 7 VAPOR PROOF LIGHT Cast aluminum junction box. Lexan globe. Fully gasketed and enclosed to reduce humidity,effects. 110 volts. ORIONAL(UL,NSF,CSA) FEATURES ,. - Y> frig •� � �I � � .;y'�tl 4 B, 6E 3R VQ HEATED PRESSURE r RELIEF PORT All metal parts aluminum. .' Self-extinguishing Lexan ej, + � sleeve. Two-way valve. y (UL,NSF,CSA). New: 10-10-02 installed in door frame. 3 x -,� 1-Audiovisual alarm LIGHT SWITCH 2-Aluminum floor angles Stainless steel faceplate. 3-Aluminum treadplate 110volts. Pilot light (UL). q-Bumper rail a 220 volts optional. � � � 5-Digital thermometer 6-Door closers PANEL CONSTRUCTION 7-Foot treadle j a- Insulations: Class I, 4 Polystyrene for 4 �y coolers. 4 Polyisocyanurate urethane 8-Interior and foam for freezers or coolers. No air exterior ramp ' pockets. Urethane smoke density 200, - �° 9-Locking bar flame spread 20,CFC free.UL,Factory g Mutual Listed. 10.Rainhood (not shown) " b - Metal skin acrylic coated stucco embossed galvalume. 11,Strip curtain c - NSF boxes with stainless steel floor. 12,Vinyl screeds d - 1/2 x 3/8 thick flexible vinyl close cell sponge gasket. 13,Vision panel e - Non-corrosive cam-lock,max.37 apart. 14 Weather proof switch f- All door and frame with urethane insulation. g- All vertical wall corners and NSF floor Call us for other optional features, 1 information. with 1/2 radius for sanitation... - .quotation or addition a i y TA DOOR CLOSER Steel mechanism.Heavy duty. Hard rubber wheel. Spring -,activated within lOBof closed position. 4 � Z s a HEAVY DUTY HINGE High pressure die cast zinc.Heavy chrome plating. Cam-lift system '(self•closing cam-lift system) (NSF). Flush with frame. t ai i t p yy n 3 DIAL THERMOMETER Remote sensitive bulb. capil- ary-tin plating. Stainless ` ' steel casing. dual tempera- FLUSH DOOR ture scales. (NSF) GRAVITY SELF LOCKING HANDLE w } > ` CLOSING Chrome plated die cast y: Magnetic gasket. (NSF), aluminum handle 908safety • F.R.P. Fiberglass rein- release mechanism. Jam ram...,. roof. Keyed locking. forced plastic door p y g p perimeter. Double rub- ber sweepers. Heater in freezer only. t, fu A tm � h. Commercial Gas Water Heaters DIMENSIONS AND SHIPPING WEIGHTS rs INCHES past«x N5„ MODEL ~` uFn* DIMEN5IO SHAPING 1AIG NUMBERS; CMA A5)VAE „;, BTR-120* Inches 69-3/4 4-1/4 59-12 50-78 19-11/16� 19 1/2 51-7/8 6 27-3/4 400 Lbs. CM 177 11 151 129 50 48 132 13 71 182K BTR iS4 Inches z*73 AIR, 70NA 7 b6-�t2 5,V7/8 19 t]116 19' 12 �59 �6 Y7 314 k 470 L6 Zlz i ; CM.,,, ,. 185,n 1,1 �fb4 147 ram. ti8' .x,JS ,W BTR-180 Inches 67-1/2 4-12 62 53-5/8 20-12 21 1/2 54-518 6 27-3/4 470 Lbs. CM 171 12 157 136 52 53 139 15 71 213 Kcl BTR#197 Inches 75 4 12 70 7.63,518 20=3121e- 21- 12 W62 51$ 6 27 314b03lbs x P ACM-.., t J2, „12• tJ8 ,,,1,57, �.�a�SQ 58M, . - 159 "i•,'1ST� 71 273 K BTR-198 Inches 75 4-12 70 61-5/8 20-12 21bull 61-12 6 27-5//4 603 Lbs. CM 192 12 178 157 52 53150 15 71 273 K 'B ° Inches 67!12 412 62 3 515/8 M92f3172 21a77 Lbs BTR 199 ��BTR-200(A) Inches 72 4-12 65-1/8 55-7/8 19-3/4 23 56-3/8 6 30-1/4 630 Lbs. 725 Lbs. CM183 12 165 142 50 58143 15 77 286 K 329 K65 j/e19-3/4 2356 3f8;i��7Sf 30 1/4 630 Lbs S a�725 Lbs ".CM�?rifiSf 1�42 `: 50 ,,,,,,,,,58 ., _ , ,. 1¢43. 20 ` .....,.,7a7 286K" .x BTR-251(A) Inches 75 4-12 65-3/4 57-1/4 20 N/A 12 58-3/4 8 27-3/4 750 Lbs. 862 Lbs. CM 191 12 167 145 51 N/A 149 20 71 341K 391 K Inches k72 4 12 65 1/8 55 718 19,3/4 2 12� 56'3/8 �81 301/4 1'630 Lbs PIK ACM,, ,,.,183,., , 12 �1.65 ., 1.42Ytip„ SO. r.."Sa 93 4D ,x;`;77� r �286"K �u"" 4K «t51BTR-305(A) NInches 75 4-1/2 65-3/4 57-1/4 20 N/A 1/2 58-3/4 8 27-3/4 750 Lbs. 2 Lbs. 191 12 167 145 51 N/A 149 20 71 341K BTR 365(A)sIndies a%97,4 W4-12` � TUT b2 12" 22'"12 232�3/4a I b3 8 27 /4 725 Lbs A3d'bsM .,,,1,,,2020, , t2. :�'t.78.. . ..159_A, 7, S8 . .. . ..160. ,,',,20s �,71�".BTR-400(A) Inches 75-12 4-12 67-12 58-1/4 26-3/4 23 3/4 59 8 30-1/4 760 Lbs. 4 Lbs. CM 192 12 171 148 68 58 150 20 77 345K 396K BTR-500(A) Inches 82-1/4 4-12 73-1/2 65-1/4 25-12 21 1 65-3/4 8 27-3/4 820 Lbs. 856 Lbs. CM 1 209 11 65 53 1 20 1 71 1 372 Kq 388 K BTR-250(A),BTR-251(A),BTR-275(A)models shipped with 8"to 6"vent reducer.Certified for both 6"or 8"vent. *BTR-120 approved for 5"venting using field supplied 6"to 5"reducer. SUGGESTED SPECIFICATION (Natural or Propane) gas water heater(s) shall be A. 0. Smith Master-Fit® model # _____________ or equal, with a storage capacity of __________ gallons, an input rating of ___________________ BTUs per hour, a recovery rating of_________ gallons per hour (gph) at 100°F rise and a maximum hydrostatic working pressure of 160 psi. Water heater(s) shall be protected against overheating caused by the buildup of scale, film and other sediment by a self-cleaning device, positioned inside the tank so that it directs the flow of inlet water to keep precipitated solids in suspension so that they are removed from the water heater on that or successive draws. Glasslined water heater(s) shall also be protected against electrolytic corrosion by multiple factory-installed anode rods. In addition, water heater(s) shall: 1) Be equipped with an integrated control system consisting of a 180'F adjustable thermostat with upper and lower sensing bulbs. 2) Be equipped with intermittent electronic ignition, a manual reset gas shutoff device, a gas pressure regulator, factory-installed, CSA Certified and ASME Rated T&P relief valve and 2-3/4" x 3-3/4- tank inspection port. 3) Be design-certified by UL (Underwriters Laboratories) to current edition of ANSI Z.21.10.3 - CSA 4.3 standards governing storage-type water heaters. 4) Meets the thermal efficiency and standby loss requirements of the U. S. Department of Energy and Current Edition of ASHRAE/IESNA 90.1. 5) Have a 3-year limited warranty against corrosion as outlined in the written warranty. For Technical Information and Automated Fax Service,call 800-527-1953.A.0.Smith Corporation reserves the right to make product changes or improvements without prior notice. Revised August 2011 Page 4 of 4 www.hotwater.com AOSCGIO300 Sm 'l' th. commercial Gas Water Heaters CAPACITY, INPUT AND OUTPUT BTU RBCOUERY GALL NSfOR t�1 RE5 11i�ODE1 INPUT GALLONS OR GPH OR ,PERIFIO 1 a g, NI NIBER PER LITRES SIZE) LPH 40°F 100°F 140*F EiOUR BTR-120 120,000 U.S.Gallons 71 GPH 291 116 83 Litres 268 LPH 1102 439 314 BTR 154`� 754 00 �U SGallons 87 k GPM k 373 749, td7 x1 C1tr35 .a 307� IPH§s eJ¢41,2' a564-tile ""`405.c, BTR-180 180,000 U.S.Gallons 81 GPH 434 175 124 Litres 307 LPH 1643 659 469 a U S Gallon§" 100 GPM"IT, 482 183 ;"� 1a38 BTR 197�k;4 s,99,00� Uttr—e, ,. 379M�11-1110,CPW E s&114r1825.:_ WONS22 BTR-198 199,000 U.S.Gallons 100 GPH 482 193 132 Litres 379 1 LPH 1825 731 500 U S Gallons �n193 r 132 IM ' B AR 199 4w,9T Q00 � E ���,�.,����-_-� Ll>:res''�.,.>,,.307, ,.,kLPHx`o 1825 ��731,��- ; _ �590. , s BTR-200(A) 199,000 U.S.Gallons 100 GPH 482 193 132 Litres 379 LPH 1825 731 500 GPM 606P 242 173 %`' BTR25d(A) ZSO Oa00 k"aLrtres�. 379 , , LPH E j2799 BTR-251(A) 251,000 U.S.Gallons 65 GPH 243 174 Litres 246 LPH 921 658 SYQII0f, ";100 SPM 379 '�� ,ft,P,14uBTR-305(A) 305 000 U S Gallons 65 GPH 296 211 Litres 246 LPH 1120 800 B -365(A} 3�$dOd 5 Gallons z85 ' GPH = 885 d �v 354 �2;3 ,Lit"re5. ',°` 322 9j�3. LPM .� 319, ))340,_<<: =971`t� BTR 400(A) 390,000 U.S.Gallons 100 GPH 945 378 270 Litres 379 LPH 3576.8 1430.7 1022 � eUSGallonse85� GPH"" �1212a &,4853a5' TR500(A)*F 500 fl04 d�Qs Fz �. � 32��0? LPH A588 �1835.;:r.� 131,7„.a Maximum gas supply pressure(natural and propane gas):14-w.c. Minimum gas supply pressure,natural gas:4.5-w.c.Minimum gas supply pressure,propane gas:11"w.c. Manifold pressure,natural gas:3.5-w.c.Manifold pressure,propane gas:10-w.c. Electrical requirements:120 VAC,.7Amp,Electrical requirements with Power Venter:120 VAC,3.0 FLAAmps *Induced draft design,Category I Venting INDUCED DRAFT MOTOR 1. 1"NPT RELIEF — � t ttpi' VALVE pie • OPENING �,. qy� � OPEN1tY6=: OUTLET NPT: C H D A A INLET ELl r T1"CLEARANCE L`t"CLEARANCE`• B G GAS CONNECTION B G' MODEL MODEL BTR-120-390 BTR-500 TOP TOP OUTLET INLET TOP TOP„ OUTLET. F. 1N4ET" F 1 fl2'.'NPT.' 1;112'"NPT TpP,1/1EW FIGURE'5. For Technical Information and Automated Fax Service,call 800-527-1953.A.0.Smith Corporation reserves the right to make product changes or improvements without prior notice. Revised August 2011 Page 3 of 4 www.hotwater.com AOSCG10300 r Sth.mhl Commercial Gas Water Heaters OTHER MASTER-FIT® FEATURES FULLY AUTOMATIC CONTROL SYSTEM ■ Manual-reset gas shut-off device prevents excessive water temperature ■ Adjustable thermostat with 120°F—180°F range ■ Gas pressure regulator and pilot filter HANDHOLE CLEANOUT ■ Allows easy access to tank interior for cleaning PLUG KITS IN Pipe nipples and caps included to plug unused water connections MASTER-FIT®OPTIONS: MANIFOLD KITS FOR MULTIPLE HEATER INSTALLATIONS 0 2-unit kit,Part Number 9003426205 ❑3-unit kit,Part Number 9003427205 ❑4-unit kit,Part Number 9003428205 OPTIONAL LEG KIT TO MEET NSF STANDARD 5 ❑For all BTR models,Part Number 9003425205 MECHANICAL VENTING KITS ❑For BTR-120 through BTR-200,Part Number 9006015005 ❑For BTR-250 through BTR-500,Part Number 9006016005 ❑For installation of approved power venter to operate in conjunction with water heater thermostat LI Field wiring should conform to latest version of the National Electric Code ANSI/NFPA No.70 ❑For more information,consult manual shipped with water heater or contact the A.O.Smith Technical Support Center at1-800-527-1953 r WATERX0NNEC 648 s„ TOP INLET AND OUTLET 1-1/2"on all models except BTR-251 and BTR-305, not equipped with top connections FRONT INLET AND OUTLET 2" on BTR-200, BTR-250, BTR-275 and BTR-400, 1-1/2"on all other models BACK INLET AND OUTLET 2"on BTR-198, BTR-200, BTR-250 BTR-275 and BTR-400, 1-1/2" on all other models For Technical information and Automated Fax Service,call 800-527-1953.A.0.Smith Corporation reserves the right to make product changes or improvements without prior notice. Revised August 2011 Page 2 of 4 www.hotwater.com AOSCG10300 OSI lithe Commercial Gas Water Heaters Master BTR-120 FEATURES through BTR-500 A The Master-Fit®BTR series provides outstanding performance and maximum installation flexibility for both new construction and replacement applications.Multiple options for placement of water connections and low installation clearances are additional installer-friendly features. THE ELIMINATOR TM SELF-CLEANING SYSTEM ■ Designed to significantly reduce or eliminate sediment build-up inside the tank ■ Reduced sediment build-upmaintains rated thermal efficient and reduces water heating costs y ■ Self-cleaning system maximizes tank life � FACTORY-INSTALLED DRAFT DIVERTER AND AUTOMATIC FLUE DAMPER (BTR-120-390 Models). ■ Low-profile draft diverter helps for installation in tight spaces ■ Automatic motorized flue damper helps minimize standby heat loss „ F `' ■ BTR-500 Model features induced draft design and no damper # THREE WATER CONNECTION OPTIONS FOR ADDED FLEXIBILITY ■ Hot and cold water connections can be made through front,top or rear of unit ■ EliminatorTM system operates when cold water is connected through frontN. PERMAGLAS®ULTRA COATTM GLASS LINING ■ Exclusive process provides superior protection against corrosion � ■ CoreGardTM anode rods with stainless nx; x s a ess steel core provide additional n p t o al corrosion protection ,, INTERMITTENT ELECTRONIC IGNITION ■ Eliminates standing pilot,saves energy ■ Includes power ON/OFF switch ■ Provides flame failure response in less than one second FACTORY INSTALLED,CSA CERTIFIED AND ASME RATED T&P RELIEF VALVE MAXIMUM HYDROSTATIC WORKING PRESSURE: 160 PSI o 80/o THERMAL EFFICIENCY CODES AND STANDARDS The Eliminatort' ■ Design-certified by UL(Underwriters Laboratories),according to ANSI Z.21.10.3-CSA 4.3 standards governing storage-type water heaters ■ Meets the thermal efficiency and standby loss requirements of the U.S. Department of Energy and current edition of ASHRAE/IESNA 90.1 L ■ Design-certified by Underwriters Laboratories Sanitation to NSF Standard ® H 5 for 180°F(82*0 water W ■ Optional ASME tank construction available THREE-YEAR LIMITED TANK WARRANTY o � ■ For complete warranty information,consult written warranty shipped with water heater or contact A.O.Smith Page 1 of 4 Revised August 2011 AOSCG10300 | Autmafic Three Gadon C�ffee Urns Since 1911 Dimensions 5.4 LEI I 13.5 FrontVi=w SidmAriew NEW Part Description Description 32004 ..................... Red Indicator Light L155A ....................`Power Switch � B1S7A.....................Terminal Block L214A ------- Dual Brewllme '1]OV � [D4l7..................... |nletValve'l2OV L2l6A ..................... Dual Bewllme 'ZJOV [[418—.-----.. Inlet\ake'220V L532A -------Themnosta OGlZA .................... Contactor'12OVCOIL L5Q4A ..................... Push Button Switch [036A..................... Contactor'22OVCOIL L775A ..................... Level Sensor Board'12OV K491B ..... ............... Hose Nut Assembly L776A ..................... Level Sensor Board'22OV Automatic Three Gabon Job + ® Item# ® Co ee Urns Models: FE75N•CH75N•CL75N Since 1911 FE10ON•CH10ON•CL10ON h rD I s' Ll zI.n lot ` •imw LISP, ga� Jj4ih4J B Im 1 ten' � 4ZAdlustable�yPass tps3^ �. -.,r , Yr.rv ° &� '' + .zFa Q I W W� FE75N Automatic� gltator ,� y r W # �S°ItdStatTime�r 120/2 0 71 W 29A1Phse � r� O C me exl rn ,512%208�,5 3KIN 26A1 Pliase =` 'r, S n C175 21t1z�x1,7t/z X2s�/2. * �r� , 75IbS 3a1 AEI ctr ec anlca timer� 3 �120%240V 6KW 15A,3PhRon ase - �� 120/208U/�}S�KV1/ 1A3Phase i a � Ad)u5table ByPass � 'a I 'z M X475 uCfOnA lectrcr Ly,echanicaTrrier d)UStabl By Pass g iY g -4 a 3FE1p0[ Auto�atl9�ia �M f 0I240 $ 34A 1Ph � —„ `-� 1111 oNcsta , � �ao� � 91 hie x y fins9Chinese HotT ae�Urn 1f20/26K1N�97A3Rhase 4° CH100N � , , W s ;345`4 t s A Electco MechamcalTimer 311a x7x�8/z. v �10Q bs �.�.., l . , r ;' �1 (�/2QV� i 2 /1.1 Phase 00 'IMJUstable By Pass z �120/208�/5 3 hase k °` �CL�1001 Rush Blttor�A �tator� r o m � � A W � lectro-��chanicalTine 120I2086 7 ase ..._ .. .... r�� NEW Features rD 3 ✓New modern look and user-friendly operation. ✓Easy changing of the water pump or thermostat—no ✓New silicone fittings prevent corrosion,pitting,&leakage. need to empty urn completely. rD ,/ ✓Provides(2)brew cycle choices,full batch and half batch. r New solid-state dual water level control. r Full batch standard,half batch optional. g' ✓Relocated thermostat sensor to side box for easy access and service. ✓Relocated thermometer—easier to read. o ✓ a ✓Seamless urn liners standard. Relocated agitator pump. 3_ ✓Relocated blend hoses. otnp r m E NSF. I 3085027 in COMMERCIAL O i NQ81 A Print 7/07 COOKING APPLIANCE Specifications subject to change without notice 3 i i i f East Coast 5tee,.Inc. 1250 Metropolitan Ave.Brooklyn NY 11237 y Tel_718-389-988S Fax:713-389-6979 TOP VIEW e2*IR �o SIDEVIEW I Model No. No. of Size BTU Per Approx `i Chambers LXWXH Chamber Weight y Mama # R ate` XIA,T -S CSW-01 1 0"x45"x4 100,000 300LBS i TOP VIEW 00 s SIDE VIEW ' I I Model No. No. of Size BTU Per Approx I Chambers LXWXH Chamber Weight :SW-02.0 2 2"x45"x4s" 100,Ooo 600LBs E-S-2000HT Dish chirp Leasing a dish whine from Ecolab allows you to focus on your business with the security of knowing your warewashing operation is properly managed. �V Superior Cleaning & Reliable Performance e High temperaturemachine helps provide fast drying C ® Self-cleaning internal sump helps ensure a clean final rinse / Unique design helps ensure uncontaminated dater is used in every.cycle - 5 q. z � , Y }} j Ox PAaY-- -! is Superior Results, 24-7 Service & ES-2000HTSPECIFICATIONS: Great Financial Option. Racks per Hour 55 Lei •. LEGEND - Wash Time 41 A-WATER INLET)1v2 NPT) Dwell Time 8 S.ELECTRICAL CONNECTION POINT - C.DRAIN y'NPT) __..__.._.__.�^_ Rinse Time 11 D-STANDARD CLEARANCE BErWEEN MACHINE: p Load Time 5 AND WAI.1.(WITH DISHTABL.E)IS 4". , NOTE:All vertical dimensions are+i-112"due to adjustable feet. _ Total Cycle Time - 65 OD Wash(minimum) 1500 F Sanitizing Rinse(minimum) 1800 F Gallons per Rack 1.25 /R I Wash Pump 3/4 hp T - a - 32 .,4" _.____ .___-w........_.-_._:............ Height 17" f p\ Machine Weight 300 Ibs d � I ` C+y � oltage/Frequency/Phase: _....._---____- 208V/60Hz/1 Phh I,r4° Total Amperage 75.2 A b o � Minimum Electrical Circuit 100 A 1, ( Voltage/Frequency/Phase: 3OW60Hz/1 Ph v B Total Amperage 68.8 A Minimum Electrical Circuit 90 A fi ( Voltage/Frequency/Phase: I I I /208V/60Hz/3 Ph I a - Total Amperage 46.8 A ....,.... g i Minimum Electrical Circuit 60 A a r Voltage/Frequency/Phase: �23OV/6OHz/3 Ph ~ Total Amperage 43 A Minimum Electrical Circuit 60 A Waterline Size(minimum) 1/2" Flow Pressure(required) 15-25 psi Incoming Temperature(min) 1100 F r- Drainline Size(minimum) 2" e UL us NSF •�o Flow-Cubic Feet per Minute 400 370 Wabasha Street N. St. Paul, MN 55102 www.ecolab.ct m .1.800.35.CLEAN ECOLAB . . .<2009 Eculah Inc. All rights:eserved 4O35e1/O400/O5O9 • ITEM N www.americanrange com . f 6uality Commercial`A,47M Cooking EquiprrmentK' :_ vim.• � ,� < ?' �' � i 36" HEAVY DUTY , �� RESTAURANT RANGE The Heavy Duty Restaurant Range Se- � nes by American Range was designed a.: for continuous rugged use and perfor- mance. All the latest technology is in- , corporated to give you the best value ✓ for your money. You wanted power! We give it to you with 32,000 BTU per open " top burner, and 20,000 BTU per griddle .w y burner. Something you normally see `r SIX with institutional series ranges. All stain- less steel external body is a standard ro fixture for longevity and easy cleaning. E Quality, dependability and customer sat- ' isfaction make American Range the ul- F � t i m a t e choice. SHOWN WITH OPTIONAL CASTERS& CONVECTION OVEN BASE t r�r iq f �' ,, YaFEAM MOM �LCI ! 7;MP 1 60 E{ s uue All stainless steel front,sides, high shelf, Sturdy,welded front frame provides stability and riser. to the range. Heavy gauge welded frame construction. Pull off stainless door for easy cleaning. 6"Stainless steel heavy duty landing ledge. a Oven dimensions:261/2W x 22-1/21D x 13-1/2H. 12"x 12"sectioned cast iron top grates. Thermostat control from 1500f to 5000f. ��sa �: ,•., 3� 32,000 BTU/hr. lift off top open burners. (1) Chrome plated oven rack Porcelainized oven interior. (Additional racks optional). - One chrome plated rack per oven. Porcelain enamel finish inside oven bottom, 100%safety oven pilot. sides, back, and door liner. f 6°chrome plated steel legs.Optional Steel burner rated at 35,000 BTU/hr. Casters available. 100%safety gas shut off. 4 q AGA and CGA design certified and NSF Matchless push button ignition to light a listed. standing pilot. �F s One year limited warranty on parts and labor. �y 1 _ } qr. 3 s 36 HEAVY DUTY RESTAURANT RANGE AR Standard Oven Base 5z` to tt^` t5} ttszf �s o) a (s 1 ( ») } (279}: t } , {1S2). 6 tb2 W(1422) °asut 56' t4�?�IU agx mEr wmrwr riY "i 221�--- { jr`�i; 1 tl2 aft{914) S (572) (746). 9 7ff} 6114 i {159) (94} {g$4) d), Convection Qven Base YOK 7IR RtR �1�s�1ie 6� ❑ e�Vu ❑ YAK ❑ O AR-6 AR12G-4B AR24G-26 AR46-12RG AR-36G AR-31RB 36"Wide Range (26-1/2"Wide Oven) i MODEL i-� DESCRIPTION TOTAL BTU KV1/ SHIP. WE Lbs. Kg. -_�-�- AR-6 Burners 227,000—�?_ bl l 277 Y AR12G-4B (1) 12" Griddle & (4) Burners 183,000 53.63 631 286 AR24G-2B (1) 24" Griddle &(2) Burners 139,00�� 641 290 �— AR36G (1) 36" Griddle ________._._..___...__.........__....__.__.__95,000_......._27�$.__.....__...._-.. 662 _300 AR4B-12RG 645 292 () Burners & 1 12" Raised Griddle 203,000 ..............__......._.._..._.._.-_._____.-__ AR-3RB 36"Wide Radiant Broiler 125,000 36.63 647 293 _ _ _._. _._.._..._..._..____._.__.__._.__........._.___..._.___.__._�_�.___---__ •Optional Innovectlon base available: Add Suffix -'NV'. OPEN BURNERS RADIANT BROILER. • Heavy duty sectioned cast iron top grates. • Heavy duty, reversible cooking tracks with integral runners •Two piece lift off top easy clean burners to direct grease to trough.The heavy castings retain Rated at 32,000 BTU/hr.each. heat to minimize recovery time during peak periods. • One standing pilot for each burner,for instant ignition. • Efficient,top ported burners rated at 15,000 BTU/hr. each • Removable full width drip pan. with individual pilot and precision brass valves. AVAILABLE OPTIONS GRIDDLES • 6"(152)stub back. • Highly polished thick steel griddle plate. • Casters(set of four). • 3" (76)wide grease drawer. • Extra Chrome Oven Rack. • One steel tube burner every 12"(305),rated at 20,000 BTU/hr. • Cabinet base. • Non clog S/S pilot for each burner for instant ignition. • Thermostat Control Griddle. • Manual control valve for each burner. • Grooved griddle • S/S Spatula width grease trough with landing ledge. • Fish grate(only for radiant broiler). • Convection oven. Gas: Manifold pressure is 5.0"W.C.for natural gas or 10.0"W.C.for propane gas. 3/4"NPT Gas inlet. Specify type of gas and altitude if over 2000 feet. 3/4" NPT Gas inlet. Clearances: For use only on non-combustible floors. Legs or casters are required, or 2" (51) overhang is required when curb mounted. Clearance from non-combustible walls is 0". When unit is placed next to combustible walls, clearances must exceed 12" (305) on sides, and 4" (102)from rear. Radiant broilers for non-combustible locations only, American Range Corporation is a quality manufacturer of commercial cooking equipment. Because of continuing product improvements these specifications are subject to change without prior notice �•'n Item: `J Garl an d• Quantity: 111JJ Project: r n G Series Infra-Red Daeroval: t V r� Salamander Broiler V) Models: —h ❑ GIR36C ❑ GIR36 ❑ GIR48 ❑ GIR60 I Standard Features: One year limited parts &labor warranty(USA& rT1 Range mount models V g Canada only) -stainless steel top front, sides,backsplash,and Optional Features: bottom w/heat shield .�.�. ❑ Wall-mounting kit and y Counter mount GIR36C stainless steel main bot- � � -stainless steel top, tom w/heat shield for front,and sides- model GIR36C n C/W 4"(102mm)legs ❑ Rear gas inlet(standard q 1/2"NPT top gas inlet on counter model GIR36C) 3 ....... Two(2)20,000 BTU (5.86 El interconnecting gas kW)atmospheric infrared P piping for range-mount burners models GIR36,48,&60 • Two(2) individual Hi-Lo ❑ Available to fit all valve controls Garland G Series ranges rn Model GIR36 • Three(3) position spring- from 36"-60"(900mm- (V balanced,adjustable rack 1500mm)wide;standard "IN assembly on left,right optional rn • Large capacity remov- on 60"(1500mm) ranges W able grease pan -specify • Gas pressure regulator ❑ Stainless steel back O —rnrn. ` V Specifications: Range mount gas infra-red salamander broiler Model GIR .Available to mount over Garland Starfire Pro G Series restaurant ranges 36"-60" (900-1500mm)wide.Two(2)20,000 BTU(5.86 kW) atmospheric infra-red burners.Three(3) position adjustable rack.Stainless steel top,front,sides, backsplash,and bottom w/heat shield.40,000 BTU (11.72 kW)total.Natural or propane gas.Certified to Canadian and US Standards,listed by NSF. Garland Commercial Garland Commercial Ranges Ltd Industries,LLC 1177 Kamato Road,185 East South Street Mississauga,Ontario an itOWOC Freeland,PA 18224 L4W 1 X4 CANADA Phone:(570)636-1000 Phone:905-624-0260 Fax:(570)636-3903 Fax:905-624-5669 Project � E Item No. Quantity 3 Model 40D Tube Fired Gas Fryer G a M STANDARD SPECIFICATIONS � CONSTRUCTION rr "a Welded tank with an extra smooth peened ytP finish ensures easy cleaning. -n RM Long lasting, high temperature alloy stainless 40, steel heat baffles are mounted in the heat p" r gig, exchanger tubes to provide maximum heating and combustion efficiency. j Standing pilot light design provides a ready n flame when heat is required. x Stainless steel front, door and galvanizedCD steel sides and back. �n CONTROLS Thermostat maintains selected temperature automatically between 200OF (93°C) and 400OF i (190°C). Integrated gas control valve acts as a manual and pilot valve, automatic pilot valve, gas filter, Aw pressure regulator, and automatic main valve. ■ Gas control valve prevents gas flow to the main STANDARD ACCESSORIES burner until pilot is established and shuts off all IN Tank-stainless steel gas flow automatically if the pilot flame goes out. ■ Cabinet-stainless steel front, door Temperature limit switch safely shuts off all gas and galvanized steel sides and back flow if the fryer temperature exceeds the upper ■ One tube rack limit. ■ Integral Flue Deflector ■ Two twin size baskets ■ One drain extension OPERATIONS ■ One drain line clean-out rod Front 1-1/4" NPT drain valve, for quick draining Removable basket hanger for easy cleaning ■ 6" (15.2 cm)Adjustable legs OPTIONS & ACCESSORIES (AT ADDITIONAL COST) ❑ 6" (15.2 cm) Adjustable casters °, 5 I C" ❑ Tank Cover SP HE CERTIFIED cFRT F'E Pitco Frialator. P.O. Box 501, Concord, NH 03302-0501 • 509 Route 3A, Bow, NH 03304 603-225-6684. FAX: 603-225-8497.www.Pitco.com L10-334 Rev x0 03/09 Printed in the USA Model 40D Tube Fired Gas Fryer 3032 [76.9] L ►� 14 [35.6]LL to INCHES [CM] / 14 [35.6] L_ u' 431 6 [111.0] � 151 8 INTEGRAL FLUE H [38.4] DEFLECTOR 0 FULL PORT 1 1/4" NPT DRAIN VALVE O M Hai ----� 4732 34 _--J [86.4] � G [120.1] 162 [41.9] GAS SUPPLY NOW3/4" NPT tF 1 6 [15.2] 1-3 7 3 17 13 16 - 232 [18.0] 72 [45.3] [6.1] [19.1] 6"ADJUSTABLE LEGS SPECIFICATIONSINDIVIDUAL FRYER Frying Area Cook Depth I Oil Capacitv I Gas Input Rate/Hd Burner Pressure Nat Burner Pressure LP 14 x 14 in 4-6 in 40-45 Lbs 115,000 BTUs 4"W.C. 10"W.C. (35.6 x 35.6 cm) (10.2 -15.2cm) (18-20 kg) (31.3 kW)(112 MJ) (10 mbars/1 kPa) (25 mbars/2.4 kPa) FRYER SHIPPING • - • (Approximate) Shipping Weight I Shipping Crate Size H x W x L Shipping Cube 181 Lbs(82.1 kg) 36 x 19 x 46 in (116.8 x 48.3 x 91.4 cm) 18.2 ff. (0.5m3) CLEARANCES Front min. Floor min. Combustible material Non-Combustible materia Fryer Flue Area 30" 6" Sides min. Rear min. Sides min. Rear min. Do not block/restrict flue gases from flowing into (76.2 cm) (15.25 cm) 6"(15.2cm) 6"(15.2cm) 0" . 0" or install vent hood drains over the SHORT • - SPECIFICATION Provide 40D tube-fired gas fryer. Fryer shall have an atmospheric burner system combined with four stainless steel tubes utilizing high temperature alloy stainless steel baffles. Fryer shall have a deep cool zone; minimum 20% of tota capacity. Fryer cooking area shall be 14"x 14"(35.6 x 35.6 cm)with a cooking depth of 4-6" (10.2- 15.2 cm). He transfer area shall be a minimum of 575 stivare inches 3 709 sa cm . TYPICAL APPLICATION Frying a wide variety of foods in a limited amount of space. Frying that requires a medium volume production rate. Pitco Frialator• P.O. Box 501, Concord, NH 03302-0501 •509 Route 3A, Bow, NH 03304 603-225-6684.FAX:603-225-8497• WWW.PitCO.Com L10-334 Rev x0 03/09 Printed in the USA We reserve the right to change specifications without notice and without incurring any obligation for equipment previously or subsequently sold v� � Garland rD Use With Shipping Entry Clearances: Model Width G Series Information In(mm) Model Cu Ft Ibs/Kg Crated Uncrated GIR36C 34"(864mm) N/A 21 170/77 29(737) 21(533) GIR36 35-1/2"(900mm) G36 38.2 200/91 29(737) 21(533)) 47-1/4"(1200mm) GIR48 (35-1/2"/900mm center mounted broiler G48 60.6 230/105 29(737) 21(533) with 47-1/471200mm flue riser) GIR60* 59"(1500mm) G60 60.6F260/118 29(737) 21(533) (35-1/2"/900mm broiler+24"/610mm flue riser w/shelf) I *Note Salamander Broiler on Left Side.Right Side Optional Operating Pressure Installation Clearances Total Input Natural Propane Sides Rear 6"WC(15mbar) I 10"WC(25mbar) 6"(152mm) 6"(152mm) 40,000 BTU/HR(11.7Kw) Gas input ratings shown for installations up to 2000 ft.,(610m),above sea level.Please specify altitudes over 2000 ft. Please specify gas type when ordering. 1/2"N.P.T 7/8" TOP GAS 3[83mm] Opening ^ , [22mm] INLET Rack n OPTIONAL Position Height to Cook oson REAR Surface(A) GAS INLET 3 Highest 2-3/4"(70mm) 2 Middle 1 3-1/2"(87mm) 2-3/4" 1 Lowest 4-3/8"(111mm) [70mm] 16-5/8"[422mm] [GIR36,48,60] 18"[457mm] 34" 1-3/4" [GIR36C] [864mm] [45mm] O 15" [381 mm] --- A 34-1/4" 0 1-3/8" [870mm] 1 [35mm] 9 OPTIONAL 19" [229mm] REAR [483 m m] GAS INLET �►-- 35-1/2" --� [54mm] I [900mm] Garland products are not approved or authorized for home or residential use,but are intended for commercial applications only.Garland will not provide service,warranty,maintenance or support of any kind other than in commercial applications. Form#GIR(12/16/08) Garland Commercial Garland Commercial Ranges Ltd Industries,LLC 1177 Kamat, Road, Candowoc 185 East Southuth Street Mississauga,Ontario Freeland,PA 18224 L4W 1 X4 CANADA Phone:(5701636-1000 Phone:905-624-0260 Fax:(570)636-3903 Fax:905-624-5669 SCF1405S | Summit Appliance http://nmw. uunmitappljouco.'oom/outulog/model_print/SCF1405S - - dh MIA � � ' . P ' I ' ' - - Print U� �CF1495S 5UMMITo premium curved sliding glass line of ice cream freezers are made in Denmark for long-term reliability and ideal product display. The SCF1495S /sa51.4" wide freezer with an extra deep Z1" interior that can hold up to 14 ice cream tubs. Acun/ed tempered glass ||d offers added product visibility for customers. Additional features on the easy glide lid system include integrated handles and atactory installed lock. Inside, the SCF1495S features a painted enamel steel interior built to wied novelty baskets are included and sturdy casters offer easy mobility. This model is made in Denmark for SUMMIT and is sTL-S listed to NSF-7 for commercial use. Highlights ° Commercially listed for use|nfuodsemicaestablishments • Deep 21'' interior allows for tub stacking ° Curved glass lids and angled backs offer full product visibility ° Enamel steel interior ensures lasting durability ° Holds up to 14tubs Features Commercially listed UL-5 listed to ANSI-NSF standards for use in hoodsenice establishments 21^ deep interior Deep interior allows users to stack two tubs of ice cream inside | Enamel steel interior Durable construction holds up to daily wear and tear Curved sliding glass lid Tempered glass lid with angled cabinet back offers [u|| product visibility 2 baskets included Wired baskets included to store frozen novelties Factory installed lock Keyed lock on sliding lid Manual defrost Efficient performance with reliable temperature stability Casters Sturdy casters offer smooth mobility Drain Defrost drain for clean maintenance 10096CFC Free Environmentally friendly design with noozone'damaging chemicals Specifications Height: 30.1^ Width: 51.4" � Depth: 26.7^ Capacity: 12.2cujt Interior Width 1: 46.7" Interior Depth 1: 21.4^ ' Shipping Weight: Z3IU |bs. 215.0 |bs. Safety:Canadian Electrical VLC 115VAC/00 Hz US Electrical Safety: UL 2011-11-1 -F�F 5:00 SC171495S Summit Appliance http://www. summitappliance. 6om/catalog/model_print/SCF1495S Door Swing: Sliding Wheel Quantity: 4 Defrost Type: Manual Thermostat Type: Dial Freon Type: R404a Compressor Warranty: 5 Years Parts/Labor Warranty: 1 Year Sanitation: UL-S 279, 2y 2011-11-1 F` 5:00 hot A►r Ilia out, ; Bot �.... CSH-100 Make-up Air Type Length to 35' %X ���� 35�R ° ,► f����f1j li i CSH Hood is fabricated as according to the requirements of the NSF and the NFPA CODE 96. 8�i.❑O P,f93z NSMNFPA Code96A2#t* ° it Ito+, Q.i Y 8 2f-W CSH-zoo Length to'35' CSH Hood is fabricated according ,to the requirements of the NSF and the,NFPA CODE 96. L i Bii,�12ZRXNSFf0NFPA Code 96 AAA 1� r East Coast Steel Inc. JI 1250 Metropolitan Ave,Brooklyn NY 11237 CSW-020 Tel; 718-389-9689 F2x_718-389-6979 1 f i} II I } I i (D Q 0 ` TOP VIEW For a customized stove, please come to our showroom. � 3ti�9f Model No. No_ of Size BTU Per Approx Chambers LXVVXH Chamber Weight CSW 06 6 Lx45x48 100,900 i 2 No, G t V I Fee / THE COMMONWEALTH OF MASSACHUSETTS Entered in computer: PUBLIC HEALTH DIVISION -TOWN OF BARNSTABLE, MASSACHUSETTS es 4pfitation .for Misposal 6pstrm Construction i3ermit i'cFV-G CA Application for a Permit to Construct( ) Repair( ) Upgrade( ) Abandon( ) ❑Complete System NIndividual Components Location Address or Lot No. 1 b p p��Q�.� Qp 4�p Owner's Name,Address,and Tel.No. Assessor's Map/Parcel 05'B o zz C,o C i 1 rc,T , �� OZ(o35. Installer's Name,Address,and Tel.No. 7Z — Designer's Name,Address,and Tel.No. ,"o � cJ s 7 3 Az i Type of Building: OAF\GG 'g�-9� ✓rz ('es � �. Dwelling No.of Bedrooms Lot Size sq.ft. Garbage Grinder( ) Other Type of Building No.of Persons Showers( ) Cafeteria( ) Other Fixtures ?Ej2 HA i O. 2.6\2- O\fo Design Flow(min.required) gpd Design flow provided k gpd Plan Date S t=e-1 19, Number of sheets 77�1 Revision Date C�-3 _ Z6 r Title i ?L,f - 6217 e05 0A (Z_b - M GX_X—\ Size of Septic Tank Type of S.A.S. Description of Soil Nature of Repairs or Alterations(Answer when applicable) t�� Gz&L.C_oA_I a Lp r it r 4 1.1,4 XL/le V H✓�vC Date last inspected: 3 Jj r, Agreement: The undersigned agrees to ensure the constructio<andma' a of the afore described on-site sewage disposal system in accordance with the provisions of Title 5 of the Environme not to place the system in operation until a Certificate of Compliance has been issued by this Board of Heal S Lgned Date Application Approved by Date Application Disapproved by " Date for the following reasons Permit No. I —0 Date Issued l THE COMMONWEALTH OF MASSACHUSETTS BARNSTABLE, MASSACHUSETTS �`, t� II V' Certifirate of Compliance -z C) THIS IS TO CERTIFY,that the On-site Sewage Disposal system Constructed( ) Repaired( ) Upgraded( ) Abandoned( ).by / ��1�- i� ') (2�,Q tJ s l /l_Q Lam yv-J at \ j C-_0 O LC) C �,�1�'� . has been constructed in accordance / with the provisions of Title 5:and the for Disposal System Construction Permit No,-)o 111 -o 7 6 dated 2 Installer Designer #bedrooms /� �;/T Approved design flow 1V A 7 j gpd The iss" ce of this permit shall not be construed as a guarantee that the systerri it ctyon signed. Date .✓Xl/`' ,�/ E�, �ICTlT. Inspector TOWN OF BARNSTABLE LOCATION SEWAGE#J VILLAGE ASSESSOR'S MAP&PARCEL INSTALLER'S NAME&PHONE NO. ,�� SEPTIC TANK CAPACITY Oe'o LEACHING FACILITY:(type) NO. OF BEDROOMS OWNER PERMIT DATE: COMPLIANCE DATE: /7 Separation Distance Between the: Maximum Adjusted Groundwater Table to the Bottom of Leaching Facility Feet Private Water Supply Well and Leaching Facility(If any wells exist on site or within 200 feet of leaching facility) Feet Edge of Wetland and Leaching Facility(If any wetlands exist within 300 feet of leaching facility) Feet FURNISHED BY a �R Sr L /GGoGr.0 i 3225 MAIN STREET R.O:. BOX.226 BARNSTABLE, MASSACH..SETTS 42630' - - CAPE COD (508) 362-3828 • Fax(508)362-3i36 • vv".cap'ecodcommission.org COMMISSION . March 11,2013 David Lawler,Esq. 540 Main Street,Suite 8 Hyannis,Mass.026oi RE: Bob Hayden,Stop&Shop/Cot itLanding Dear David: You had previously met with Commission staff to diseyss:the possibility of modifying the subject Cape Cod Commission decision to allow the Hayden to connit&-their.abutting property to the Cotuit Landing septic treatment facility. I believe that the RegulaforyCoii�ittee of:the Commission could consider such request,treated as a Minor Modification Tie 2 to the`prior`' approval. You could apply,to the Commission for such a modification by way of a letter requesting and describing the same. Stop&Shop would be required to join in the request as property owner and permittee. You should provide enough information with the request to allow staff and the Regulatory Committee to sufficiently analyze and review the request. Staff or the Regulatory Committee may subsequently request additional materials,or additional copies of the:submitted materials. When Commission staff has determined that materials sufficient for the Regulatory Committee to review the request have been submitted,staff will schedule a public hearing before the Regulatory Committee to hear the request. The Regulatory Committee's scheduled meetings are the second and fourth Monday of every month. There is no filing fee for a Minor Modification Type 2. Staff will recommend to the Regulatory Committee as a condition of any Modification approval that the applicant install a sewer,pipe in an appropriate right-of-way to serve neighboring existing residential development,should those neighboring residences opt to connect to the Stop&Shop treatment facility in the future as contemplated in the prior Cape Cod"Commission approval. The condition would also include an escrow requirement to ensure the pipe is installed prior to the Hayden's property being connected to the facility. Please do not hesitate to contact me with any questions. i cce/el nathonD.Idman Chief Regulatory Officer HOLD OFF ON SAGA FUSION - NO SHOW CAUSE AT THIS TIME. (12/6/17-they met w/ tm/mbm today) SENDER: COMPLETE THIS SECTION COMPLETE THIS DELIVERY i ■ Complete items 1,2,and 3.Also complete A. Signature item 4 If Restricted Delivery is desired. X ❑Agent e Print your name and address on the reverse ❑Addressee so that we can return the card to you. B. Received by(Printed Name) C.Date of Delivery I ■ Attach this card to the back of the mailpiece, or on the front if space permits. D. Is delivery address different from item 1? ❑Yes 1. Article Addressed to:' If YES,enter delivery address below: ❑No I Sky Huang and Owner(s) i Ling &K, Inc. i Saga Fusion i 1560 Old Post Rd 3. Service Type j Marstons Mills, MA 02648 ❑certified Mail ❑Express Mail ❑Registered ❑Return Receipt for Merchandise ; ❑Insured Mail ❑C.O.D. ri 4. Restricted Delivery?(Extra Fee) ❑Yes i 2. Article Number - Cxa�o-- ransfer from service Labe i PS Form 3811,February 2004 Domestic Return Receipt 102595 W-M-f54o I � I � I UNITED STATES POSTAL SERVICE First-Class Mail i Postage&Fees Paid + USPS Permit No.G-10 j • Sender: Please print your name, address, and ZIP+4 in this box • � I I _ j Public Health Division Town of Barnstable � I 200 Main Street Hyannis, MA 02601 i i i i i I i j %4 M MIM - I C I A L -0 i� -a .A Certified Mail Fee (� I� $ "� `� `•� I r�.Bervices&Fees(check box,add fee as appropriate) eturn Receipt(hardcopy) $ O O O ❑Return Receipt(electronic) $ Postmark O C O C3 C3 C3 ❑Certified Mail Restricted Delivery. $ Here � C3 . 0 C3 ❑Adult Signature Required $ ❑Adult Signature Restricted De ivery$ O O 10 Postage O O 0 � rO- I� Total Postage and Fees r- I San._— - - - -- '-q rq I ra Sky Huang and Owner(s), Ling&K, Inc. O O 1 C3 sire r'- r` I r- Saga Fusion �'ry 1560 Old Post Rd,Marstons Mills, MA 02648 Certified Mail service provides the following benefits: ■A receipt(this portion of the Certified Mail label). for an electronic return receipt,see a retail ■A unique identifier for your mailpiece. associate for assistance.To receive a duplicate ■Electronic verification of delivery or attempted return receipt for no additional fee,present this,. delivery. USPS®-postmarked Certified Mail receipt to the ■A record of delivery(including the recipient's retail associate. t ' signature)that is retained by the Postal Service- Restricted delivery service,which provides for a specified period. delivery to the addressee specified by name,or _ to the addressee's authorized agent Important Reminders. Adult signature service,which requires the ■You may purchase Certified Mail service with signee to be at least 21 years of age(not First-Class Mail®,First-Class Package Service®, available at retail). or Priority Mail®service. Adult signature restricted delivery service,which ■Certified Mail service is not available for requires the signee to be at least 21 years of age intemational mail. and provides delivery to the addressee specified I - ■Insurance coverage is notavailable for purchase by name,or to the addressee's authorized agent with Certified Mail service.However,the purchase (not available at retaiq. of Certified Mail service does not change the ■To ensure that your Certified Mail receipt is Insurance coverage automatically included with accepted as legal proof of mailing,it should bear a R certain Priority Mail items. USPS postmark.If you would like a postmark on _ ■For an additional fee,and with a proper this Certified Mail receipt,please present your endorsement on the mailpiece,you may request Certified Mail item at a Post Office'for the following services: postmarking.If you don't need a postmark on this -Return receipt service,which provides a record Certified Mail receipt,detach the barcoded portion _ of delivery(including the recipient's signature), of this label,affix it to the mailpiece,apply You can request a hardcopy return receipt or an appropriate postage,and deposit the mailpiece. electronic version.For a hardcopy return receipt, complete PS Form 3811,Domestic Return Receipt;attach PS Form 3811 to your mailpiece; IMPORTANT:Save this receipt for your records. PS Form 3800,April 2015(Reverse)PSN 7530-02-000-9047 I P�pF114Et Town of Barnstable h BAARNbTABLE, =MASS. Board of Health y �o� 039. AlFD AM A 200 Main Street, Hyannis MA 02601 Office: 508-862-4644 Paul J.Canniff,D.M.D. FAX: 508-790-6304 Junichi Sawayanagi Donald A.Guadagnoli,M.D. Certified Mail# 7017 1000 0000 6763 4435 December 6, 2017 Sky Huang Ling & K, Inc. Saga Fusion 1560 Old Post Road Marstons Mills, MA 02648 NOTICE OF SHOW-CAUSE HEARING Dear Sky Huang and owner(s): You are scheduled to appear before the Board of Health on Tuesday, December 19, 2017 at 3:00 p.m. at the Town of Barnstable Town Hall, Hearing Room, Second Floor, 367 Main Street, Hyannis,for a Show-Cause Hearing. This hearing will be held to show-cause why your food permit should not be suspended or revoked due to your actions on December 5, 2017 at your food establishment, Saga Fusion, 1560 Old Post Road, Marstons Mills, in assaulting Health Inspector Marybeth McKenzie with derogatory expressions and ordering her to leave your food establishment after she conducted her inspection and found multiple violations and was in the process of explaining how to correct the violations. During this hearing, you will have an opportunity to be heard,present witnesses, and provide documentary evidence pertinent to this case. PER ORDER OF THE BOARD OF HEALTH Thomas A. McKean, CHO Agent of the Board of Health Q:\Order letters\SHOW CAUSE Letters and Samples\Saga Fusion 1560 Old Post Rd MM ShowC DEC2017.doc �oFTMETph� Town of Barnstable BA MAS&LE ' Board of Health 9 MASS. Qj 039• $ pff0 MAC a 200 Main Street, Hyannis MA 02601 Office: 508-862-4644 Paul J.Canniff,D.M.D. FAX: 508-790-6304 Junichi Sawayanagi Donald A.Guadagnoli,M.D. Hand Delivered To: December 6, 2017 Sky Huang Ling & K, Inc. Saga Fusion 1560 Old Post Road Marstons Mills, MA 02648 NOTICE OF SHOW-CAUSE HEARING Dear Sky Huang and owner(s): You are scheduled to appear before the Board of Health on Tuesday, December 19, 2017 at 3:00 p.m. at the Town of Barnstable Town Hall, Hearing Room, Second Floor, 367 Main Street, Hyannis, for a Show-Cause Hearing. This hearing will be held to show-cause why your food permit should not be suspended or revoked due to your actions on December 5, 2017 at your food establishment, Saga Fusion, 1560 Old Post Road, Marstons Mills, in assaulting Health Inspector Marybeth McKenzie with derogatory expressions and ordering her to leave your food establishment after she conducted her inspection and found multiple violations and was in the process of explaining how to correct the violations. During this hearing, you will have an opportunity to be heard, present witnesses, and provide documentary evidence pertinent to this case. PER ORDER OF THE BOARD OF HEALTH Thomas A. McKean, CHO Agent of the Board of Health Q:\Crder letters\Food Violations\Saga Fusion 1560 Old Post Rd MM ShowC DEC2017.doc 1 IKE Town of Barnstable . Board of Health IiARNS'rABLE. 9 MASS. � a679• �0 39. N. 200 Main Street, Hyannis MA 02601 Office: 508-862-4644 Paul J.Canniff,D.M.D. FAX: 508-790-6304 Junichi Sawayanagi Donald A.Guadagnoli,M.D. Hand Delivered To: December 6, 2017 Sky Huang Ling & K, Inc. Saga Fusion 1560 Old Post Road Marstons Mills, MA 02648 NOTICE OF SHOW-CAUSE HEARING Dear Sky Huang and owner(s): You are scheduled to appear before the Board of Health on Tuesday, December 19, 2017 at 3:00 p.m. at the Town of Barnstable Town Hall, Hearing Room, Second Floor, 367 Main Street, Hyannis, for a Show-Cause Hearing. This hearing will be held to show-cause why your food permit should not be suspended or revoked due to your actions on December 5, 2017 at your food establishment, Saga Fusion, 1560 Old Post Road, Marstons Mills, in assaulting Health Inspector Marybeth McKenzie with derogatory expressions and ordering her to leave your food establishment after she conducted her inspection and found multiple violations and was in the process of explaining how to correct the violations. During this hearing, you will have an opportunity to be heard, present witnesses, and provide documentary evidence pertinent to this case. PER ORDER OF THE BOARD OF HEALTH Thomas A. McKean, CHO Agent of the Board of Health Q:\Order letters\SHOW CAUSE Letters and Samples\Saga Fusion 1560 Old Post Rd MM ShowC DEC2017.doc 4 T IVW O B STABLE v � 5fo® O LOCATION _ SEWAGE# VILLAGE t-0JA z-(rovgf tf LLf ASSESSOR'S MAP&PARCEL 6-`9--CkAJ- INSTALLER'S NAME&PHONE NO. e C `7 1-93q9 SEPTIC TANK CAPACITY 35UD ��� �- �•�[._ e LEACHING FACILITY:(type) 'gC r—l* (size) NO.OF S-OrrtG - S:� Et C3� OWNER gQ atj%C;— PERMIT DATE: COMPLIANCE DATE: Separation Distance Between the: Maximum Adjusted Groundwater Table to the Bottom of Leaching Facility .d— Feet Private Water Supply Well and Leaching Facility(If any wells exist on site or within 200 feet of leaching facility) K Feet Edge of Wetland and Leaching Facility(If any wetlands exist within 300 feet of leaching facility) tA Feet FURNISHED BY S.Y- B� j,3 B v j }. PROJECT DATA: 71 TITLE SHEET r -. SAGA STEAKHOUSE y A--i ,,'PROJECT .DATA 1560OLD POST ROAD, ' MARSTONS MILLS,MASSACHUSETTS 02648 i�-2 :,FLOOR PLAN - DIMENSION/EQUPEMENT/EGRESS, WALL SECTION ; o r { N *-3 : CEILING - ELECTRICAL PLAN ELECTRICAL PANEL LPSCHEDULE- INTERIOR cv i��LF11vrER1UR RENo\'ATION oivLY. A-4 'PLUMBING PLAN, PLUMBING/WATER RISER DIAGRAM F W t In a new building(erected by landlord),setup vacancy tenant space as restaurant. i COVS f'RI!CTION TYPE: IV, A-5 -HOOD SECTION, GAS RISER DIAGRAM p �TORIi On A--6 HVAC PLAN Q O o 0 o p p Q �10 p�o GZUI P: b, RCSlaurant w/an occupant load of less than 50 persons. , o 0000 0 -SPRIN:tLER SYSTEM:NONE. . O TOTAL FLOOR AREA:approz.2,156 S.F. GENERAL NOTE H co-, �� pppOCCUPANCY LOAD: L CONSTRUCTION AS NOTED COMPLIES WITH LOCAL CODES. � � �. � ;4o 00 �=�� LJ lJ LL�� 0 0 0 0 o I Ci,SHIEF AREA: I cashterr& 1 receptionist,plus a rox.4 standing waiting patrons,to al 6 occupants.. 2. CONTB,; TOR SHALL CHECK AND VERIFY EXISTING CONDITIONS AND DIMENSIONS BEFORE STARTING ' s_ . t, p ,P PP g gp p r v SUSHI/BAR AREA: I Bartender&1 chef,total 2 occupants. •• � WORK4ND REWORK EXIST WALLS AS REQUIRED. � ,� i ll 3=DIVING AREA: 36 fixed seats,total 36 occupants. (Only 36 Beatings are allowed by local) 3. ALL UhIIkOTED OR NON VISIBLE EASEMENTS AND SUBSURFACE CONDITIONS ARE THE RESPONSIBILITY �- INTERIOR ALTEPATION ONLY ) - 4%WAITER STATION: 1 waiter. 6F THC iWNER OR BUILDER. " K S>KITCHEN AREA:4 crews. W w 4. ALL 4PEN STRUCTURAL DISCREPANCIES MUST BE REPORTED TO DESIGNER,SO THAT CORRECTIVE � w G+and total of above=49 occupants.` There are 36 dining seats,9 crews,and 4 waiting patrons. ME,ASEJIS CAN BETAKEN PRIOR TO PROJECT COMPLETION. W x -5°i"C,1;1;R SEATING SHALL BE HANDICAP ACCESSIBLE. 5. COVED 11OLDINGS MUST BE USED ALONG FLOOR/WALL JUNCTION IN FOOD PREPARATION AREAS AND j _ -SHALL PROVIDE PORTABLE FIRE EXTINGUISHER AT EACH EXIT. IN E3ATHYOOMS. I -_r FIRE A .:1R?s1 SYSTEM PROVIDED. 6. WALLS;FLOORS,AND FOOD PREPARATION SURFACES IN FOOD PREPARATION AREAS AND TOILET -L}CEN"I D INSTALLER SHALL SUBMIT SHOP DRAWING FOR FIRE SUPPRESSION SYSTEM, - ROOM�MUST BE EASILY CLEANABLE,IMPERVIOUS,NON-TOXIC AND LIGHT IN COLOR. s. �• - �- OR FOR APPROVAL BEFORE INSTALLATION. 7. AUTOMATIC DOOR CLOSERS MUST PF WSTALLED ON TI 1E KI TCIIEN R X D I I-"- DOOn`;0 I 7 T}iAT THE DOORS ARE SELF CLOSINu AirD TIGHT-FITTING. c, o o0�_ 8. ALL EqIIPMENT SITTING ON FLOOR SHALL BE INSTALLED ON MINIMUM 6"HIGH STAINLESS STEEL LEGS W FH ADJUSTABLDSANITARY FEET. I 9. ALL ELECTRIC WORK SHALL BE PERFORMED BY LICENSED ELECTRICIANS. } 10.ALL E41ECTRICAL WORK SHALL CONFORM TO ELECTRICAL CODES. N� F �- I L CQAC)--M1�TOR SHALL VERIFY ALL ELECTRICAL LOAD REQUIRED AND PROVIDE SUFFICIENT POWER. BUILD CODE SUMMARY: BUILDII G CODE:MASSACHUSETTS STATE BUILDING CODE-8TH EDITION(780 CMR-MA � { DQOkAOTES: y o Q cunnln,w Amendments to the 2009 IBC) t •f ��„ STRUCT JRAL CODE: MASSACHUSETTS STATE BUILDING CODE-8TH EDITION(780 CMR-MA l. Latch side learances at all doorwaJs shall be in accordance w/521 CMR 26.6 Maneuvering Clearance. R a All extt �labeled. ,. , Amendments to the 204 18C) 3. Interior days to be labeled as to intended use. a PLUMBING CODE:MASSACHUSETTS STATE PLUMBING CODE(248 CMR) f r, 4. AI I exit doors shall provided panic iardware. - 0 MECHANICAL CODE: MASSACi iUSETTS STATE MECHANICAL CODE 2009 IMC - + � > o �N f. (` ) 5. The operatgngdevice on all doors stall be capable of operation with one hand and shall not require tight grasping,tight LZ FLF.C•TR'C c'ODE: MASSACHUSETTS ELECTRICAL CODE,527 CMR 12 pinching or twisting of the wrist tooperate. 7 o X 3 4� S Ra FIRE i Ll L SAFETY CODE:MASSACHUSETTS FIRE PREVENTION REGULATIONS,527 CMR 21 6. All doo be lever a accessibleto handica with door closers and a threshold if provided,at doorwa shall be max ;� a tYp handicap p Y Q ,to u _ .�� ` ;i l tiF.TS S,521 CMR l l„' in height. ACCESS 131LI'fY CI.:.E: ARCHITECTURAL ACCESS REGULATION �+T�,r• �, ,4,1. 1, I ZGl ODE:ASHI; ^f 90.1 I MASSA� _ STATE BUILDING CODE,ARTICLE 13(780 CMR)] 7. Ha idicap doors must be protect.6 from da.;,.,,,-breakage by^vl,celchairs. I o } rtf MEu V �E tea, O r` O DOOR SCHEDULE:EGRJ_ S REQUIRED: ; CO13`' `� ady`, ;• T NO. DOOR FRAME SIZE REMARKS m °' 780 CMR ABLE 1005.1 EGRESS WIDTH PER OCCUPANT Q4 _ 1. FRONT ENTRANCE METAL 2 x Y-O"x 6'-8" EXTG comply with 521 CMR. -Li Q (,p EvRE.� REQUIRED:49 OCCUPANTS x 0.2"= 10"REQUIRED a*Y it 2. VESTIBULE METAL 3-0 x 6-8" NEW,comply with 521 CMR. s� 72"+ 42"=94 PROVIDED 3. KITCHEN REAR EXIT METAL 3'-6"x 6-8" EXT'G,with panic hardware,comply with 521 CMR. ' 2/3 EGR RULE EQUIRED AT MAIN ENTRY: 4. UTILITY ROOM WOOD 3'-0"x 6'-8" NEW SELF-CLOSED 1-hr fire rated. si f 2/3 OCCUPANCY-(2/3 x 45)x 0.2 =7",34' REQUIRED D 5. WALK:-IN COOLER!FREEZER AlIMINUM Y-0"x 6'-6" NEW,INSULATED DOOR B manufacturers ,,A Z. Q. 4 ,r'p• .T �� M p 72" PROVIDED 6. STOR AGE W(OD 2'-6"x 6'-811 NEW fix '' w,iN' 4a tT w ! /. (jjt, '.�' ,� - is :' - 1 ti G SrT f`.^' ^ i.•'. I I I I /I I ... 780 CMR TABLE 1021.1 MINIMUM NUMBER.OF EXITS FOR OCCUPANT LOAD 7. RESTRt00M WOOD_ 3141 x 6-8 - - ct '10oo feet „ 250 m 50 - MIN REQUIRED T - - ._ ;p�-� _ v 1 '• -L�_t __ tl,`_- -�.... / i s < 3 No4ia ♦2013 w ;,�,, �. 0 OR LESS-2 EQU _ -- - --- • , - I ,d - d201 Iae•aAl Ce atlon 1 •� � � � 780 C MR 3402.0 IMPLEMENTATION - - 3402.1 Building;Permit Application Rquii :nt for Existing&'hlings. A buit:, pern,,; h1:11 he-,;qu 1, U I f',: ^ork regulated by 7SO CMR 34.00. f R,a�, LO CA I ION MAP N.T.S . - _ T� Eaeeptio�.Ordinary repairs may be peiormed without a building permit. pp1. Interior finish material shall have a maximum flame spread rating of ASTM Class B. 3402.1.1 I. ation and EvaluationFor an proposed work regulated b 780 CMR 34.00 which is subject to 780 CMRQ l T8 YP P g Y J 19 C 2. Smoke development ratings shall not exceed 450(BOCA Table 803.4•). 116.0,as a condition of the issuance of sbuilding permit the building owner shall cause the existing building(or portion w C/) � 48 3. All materials utilized for walls/partitions in building shall be non-combustible in accordance thereof)to be investigated and evaluate in accordance with the provisions of 780 CMR 34.00 (see 780 CMR 120.S). H The investip ion and evaluation shall b in sufficient detail to ascertain the effects of the proposed work(if any)on the with BOCA 603.1,Table 602,(FRT) 2310.0. �:D structural,egress,fire protection,energ conservation systems and light and ventilation systems of the space under 5 r 4. Insulating materials shall have a flame spread rating of 75 or less and a smoke developed C) consideration and,where necessary,thtentire building or.structure. O U I rating of,150 or less when tested in accordance with ASTM E-84;BOCA Section 722.3. 3402.1.2 Solmittal.The results of thenvestigation and evaluation,along with any proposed compliance alternatives,shall be !, submitted to the building official in writer report form. O -41 I 0 INTERIOR FIl� .,SH SCHEDULE ` �._..- 521 CMR REQUIREMENT NOTES �_ I VESTI �Ir.E QUARRY TILE COVED TO THE WALLS GYP BO RD C L ROOti1 _ _'_ FLOOR _ C _ _ _ WALL c = j RESTROOM CONDITIONS I Line of Wall Line of Wall B - CEILING, PAINTED IN LIGHT COLOR. GYPSUM FIRECODE PAINTED W/` 2-COATS OF C or Fixture or Fixture I COMMERCIAL GRADE EPDXY PAINT, SMOOTH SURFACE, WASHABLE, 30.7.6 Toilet Paper Dispensers: Toilet paper dispensers shall be located on the side wall closest to the CASHIER AREA r f ' 4"=610mm above I I • �� DINING ARE', J '-• f� ? LIGHT-IN COLOR . water closet. The centerline of the roll shall be set at a m.nimum height of 24 inches(2 ) 42 x. not permit continuous paper flow are not allowed. 1 x 421o�' 1067 s SUSHI / BAR AREA the floor. Dispensers that control delivery or thatdo p P p 3os1067 I I �_. r- _ _ Taft _ RESTROOP�I CERAMIC TILE, COVED TO THE WALLS, C YP BOARD CEILING, PAINTED IN, H COLOR. CERAMIC TILE UP TO CEILING, SMO 30.9.5 Piping: Sink traps and drains shall be located as close to rear walls as possible. Hot water 8L drain `Pap r r, - m COMMERCIAL GRADE 7 J SURFACE, WASHABLE C 7 >ti pipes exposed under sinks shall be recessed, insulated,or guarded. There shall be no sharp orabrasiv. - -ate-� o I d COVED TO THE WALLS 2'x4' LAY-IN ACOUSTFICAL CEI ING - GYPSUM FIRECODE PAINT D W/ OAT OF �� I E E m UTILITY ROOM QUARRY TILE, , '1 - I _ I NCON-FISSURED, SMOOTH, EPDXY PAINT, SMOOTH SURFACE, �HABLE, surfaces under sinks. ��� �, NON-PERFORATED, r; J +�Q m m COMMERCIAL GRADE 30.9.6 Faucets: Faucets shall be operable with one hand and shall not require tight grasping, pinching,or� r WASHABLE, LIGHT-IN COLOR LIGHT-IN COLOR � Q e i twisting of the wrist,; Lever-operated, push-type,touch-type,or electronically controlled mechanisms are p 42' tin, �_1106 2" 8" KITCHEN AREA QUARRY TILE, COVED TO THE WALLS, 2'x4' LAY-IN ACOUSTfICAL CEILING, BEHIND HOOD AREA: STAINLESS STEEL. acceptable designs. If valves are used the faucets shall remain open for at least ten second§ � io67 � as7 COMMERCIAL GRADE NON-PERFORATED, NCON-FISSURED, SMOOTH, OTHER AREA: FIBER GLASS REINFORCED PANEL9 _ STORAG t x o I R WASHABLE, LIGHT-IN COLOR (FRP). A v � WATER CLOSET SIDE WATER CLOSET FRONT 'NINE E STORAGE E 5.00 DeflniLlons-Structural Strength, t'A stresses on grab bars and components shall be based on 250 lb. v �C WALK-IN COOLER ALUMINUM PANEL BY MANUFACTURER ALUMINUM PANEL BY MANUFACTURER ALUMINUM PANEL BY MANUFACTURER - 30.12 Dispensers: Towel dispensers,drying devices,or other types of devices and dispensers shall have J N WALK--!PJ FREEZER ' at Least one of each device mounted within the zone of reach:at a height of 42"(1067 mm)maximum �4 - I _ _ _ - ,. above finished,floor. At least one of each device shall be located within reach of a person using the tO 1 1 m1 - _1/22" 38 Mirror 432 - accessible sink and shall comply with 521 CMR 39.5, Operation. NOTES: 32 - 38 30.6.1b The toilet stall door shall have an automatic self closing hinge device, a pull device on both sides Fire-treated Lavat:o 1 . MIN. 5" COVED BASE TO WALL. i i closing and opening the door,and a lock located approximately e,apulvi inches both _ Woad Blnck 2. IN NON-SPRINKLERED "B" OCCUPANCY BUILDING, INTERIOR WALL & CEILING) FINISH SHALL COMPLY WITH 780 CMR CHAPTER 8 TABLE 803.5 Q '' of the doorto assist n cos g p g ( x "INTERIOR WALL AND CEILING FINISH REQUIREMENTS BY OCCUPANCY" 914 mm)above the floor that does not require tight grasping, pinching,or twisting of the wrist to operate. Knee Clearance x AT VERTICAL EXITS AND EXIT PASSAGEWAYS: CLASS A NQ -r'urtl `9 Toe Clearance E c - AT CEXIT ACCESS CORRIDORS AND OTHER EXITWAYS: CLASS B 41.00 Signage.of Restroom: Restroom signs shall be installed on the wall adjacent to the latch side of the A1ci -e ed I door. Mountingheight shall be 60 inches 60"= 1524mm above the finish floor to the centerline of the � L= � � - AT ROOMS AND ENCLOSED SPACES: CLASS C g ( ) °t" p ,�r�ed N CLASS A (FLAME SPREAD 0-25; SMOKE-DEVELOPED 0-450) OR CLASS B (FLAME SPREAD 26-75; SMOKE-DEVELOPED 0-450) MATERIALS sign. The characters and background of signs shall be eggshell, matte,or other non-glare finish. ARE ACCEPTABLE IN LIEU OF CLASS C (FLAME SPREAD 76-200; SMOKE-DEVELOPED 0-450). THE ABOVE CLASSIFICATION IS IN Qom., Characters and symbols shall contrast with their background:either light characters on a dark background i:. or dark characters on a light background. Letters and numerals shall be raised 1/32"(0.8mm), upper case, 8" "� Max. ACCORDANCE WITH ASTM E 84. •. sans serif or simple serif type, accompanied with Grade 2 Braille. ' 2113 152 3. IN NON-SPRINKLERED B OCCUPANCY BUILDING, INTEPiOR FLOOR FINISH AlND INTERIOR FLOOR COVERING MATERIALS SHALL WITHSTAND A . „ ORABBARDETAIL LAVATORY SIDE MINIMUM CRITICAL RADIANT FLUX AS PER 780 CMR CHAPTE= - 8, SECTION 804: p 26.5 Door ^liidth; All doors min.width 2' 8"clear at 90 degrees open. �T IN EXIT ENCLOSURES, EXIT PASSAGEWAYS AND CORR R S: CLAS' II IN FLl00RING RADIANT PANEL TEST. t► 521 CMR DETAILS HE CLASSIFICATION REFERRED TO HEREIN CORRESP(,. IDS TO THE CLASSIFHCATIONS DETERMINED BY I`JFPA 253 AS FOLLOWS: CLASS I, 0.45 z N WAIT/CM' OR GREATER; CLASS II, 0.22 WATT/CMS OR GREATER. "•, - r'11- , PART' 1630 . + IN ALL AREAS: COMPLY WITH DOC FF-1 "PILL TEST" (Cr �� 16 ) 1. �I EIC.`I;G(NCIfIEEI'ARE REOUWED IT SrWI 6E 1 1 N�MECHRte:.A'..•-uMBi.+O PhD ELECTRICH D'+ AMS SHOE ON-THESL PLCNS ARE INTENDED TO PROI&L INE.x 1,.1 Ikl I' �NEC:M104 POSSIBLE 1NFr ARE MDT TO BE CONSIDERED ENGINEERED BUNS.IE iMl OE RESPONSOLAY OE 11.•CLICNI 10 COMM15gN SUCH .. ul I I ti .y RLEGEND I/2" 112" c*� 30'-4 I/2" 4 - 2' G 12" ff 5 �` 1 ti Q " MOP Provide one�S splash <+ Install GYP BD to seal Ll ¢ A • D-1 N o HA guard in between; _.T �\ s. 4 th ext'g window opening V ,' DOOR 11 10 9 8 7 6 5 {331 3 4 +9 z :4 +� DOOR KEY NUMBER v Y 11 11 t I -- -- 2 3 3 # : DOOR SCHEDULE ON SHEET A-1 : ' �AND SINK �-- -, �--------� .W �. W/SIDE i Ext' t 10" dia. SHELVING I O 010 TIABLE i i i i . 1 _ SPLA5HE5 , LOW BUOY i , LOW BOY _ fiberglass column MOP RICE O � � I £. � ; � -------- ---- - - - --_- i �` PREP CA HIER EXT'G WINDOW c, 0 16 I COMP. �: y Sl_IIHI / BAR ''RE:^ COOKER SALAMANDE D-8 �j RAVEL DISTANCE-B: 44� — _ o Y STORAGE SINKI 3-WOK CHINESIE STOVE SINK I O �� Qo In FOW/GAS RANG 1 —I •. J o o 22'-G 1/2"- 3 0" 71_011 a � HAND SINK HAND 5!r�IKC �L � '� � HFD �O�(L = 18 0") -- -- TRAVEL DISSTACE=C: 40' - --- - _ �• _ — G - WINE- STORAGE 33 L W/SIDE LOW BOY 133 W/5!.)- iD / • � OW BOY . E�" I CA�'rii�i, a 16 13 FD 1 1 1 LOW -- -Sf S�#E x E 5-- L— 1r-�n'�--1 v • EXT G WINDOW D 6 : HAND SINK I I I ] TO BE BLOCKED FROM INSIDE J / BAIN MARIE TABLE W/SIDE L 2 L� —r L��-L�J L I Provide o portion of the '" 2 — counter which is maximum N m - SPLASHES — — =► - N N C� I / SHELVING 4 2 2 A 3 I 34"-h & minimum 30"-�v � w INSULATED WALL BY .r for handicap use. CL KITCHEN D- `9 �c o N ` �) 1 �o WALK-IN BOX'S MANUFACTURER - �' �- c " WARMER _ ,",I Q � �� 0 0 0 W � 2- I - - JV. a W J w A-2 - - — - - - - - - -- - - - - - - - - - - - - - - - Z i ,�1 0 EO Q 5-4 I/2 Ln 12" 4 I/211 k T^t �, �, T�I �,,^fTh 5 -HIGH. LOW WALL s _ Z V 1 a N - U_ NEW INTERIOR WALL NON FIRE RATED J `" HAND 51NK v _ o m ;� rr i o 0 SIDE w 1 le I o - Z, D3 �' UU_ - oQ F 5P A5HFS - J ~ �- A 't ®4 ISHWAS' I I 1 L w - 0- NI I i : ij VESTIFI I - ` 1 N _ 1 21 NEW INTERIOR WALL - 1-HR FIRE 'RATED f D4 � � FD � `� Pin I mN 4 - I- D1 r v 72'- 4 In o I I �r ',• 00 D a MEWS _ oIn -2 Q * DETAIL SYMBOL WAITER IArI N 0 "' of i � - 1 ---- --- -- X SECTION NUMBER Aec ti F .,� w -2 �o ;I SHEET NUMBER J - LL_ — — — — — — — -- — -DINING-AREA- — — - — — -- — - _ w Z FD j GF-2 a — _ i H �-� /NWOMEN'S -7777 I I` A-21 FD �r EXIT LIGHTING FIXTURE, I Q — J t Lj UTILITY ROOM - / / n L - _ 7' G" - * - - -8'-1112" • a o I --F 4 1/2" 4 I/2 I e SINGLE FACE WITH 90 MIN. BACK-UP o (� Y — — — — �— — — — — —m— �— J v- � - --------------- LED LINE \ 1 A J / "TRAVEL DISTANCE-A: 75 d g FiOH - 4r EMERGENCY EGRESS LIGHTING FIXTURE i 1 � =7 WITH 90 Q ! w .T - -I 12 V 12MW PAR 36, 50' H x 25• V MEDIUM FLOOD J w I -G" 7'-0" -- 24'-SH 8'-0" - 0'-10 112' „ ONE LAYER OF 112" GYP. BD. ON r �_ 4 112" 4 1/2" -- ------ - v ,,_ 4 I/2 ,� U_ 3 I/2" 25GA METAL STUDS @ I G" REMOTE HEAD EMERGENCY LUMINAIRE Q ¢ a a _ O.C. AND 5'-0" A.,F.F. W/ 90 MIN. BATTERY BACK-UP. j o 0 0 'n � HORIZONTAL-TYPIC,'�L 0 0 0 + + 2 ADJUSTABLE LAMPS, 9.6 V, 1.5 W, LED ------ -- -- - --- --- ------ POWER FA5 ENLK W�Sn _ FID " NOTE. ` As per 527 CMR 10.1:3"Emergency Planning and Preparedness;",if place of assembly as defined by INTERNATIONAL) WITH 2 1/2" FLOOR DRAIN 527 CMR 10.01(genetrally an occupant load of>50 people),acopy of the egress plan showing SHANK DIAMENGTH,TER •3" HEADED, . 144" I Grand total 49 occu ants,among which 36 dining seats,9 crews,and 4 waitin ag p trons• SHANK DIAMETER FASTEN TO occupant load,seating diagram,and location of exits and aisles leading thereto shall be submitted to I.00R. @ 24" O.C. --- - - -- - FLOOR PLAN SCALE: 1/4" = 1 —0 7f the head of the fire delpartmcnt.utd an ipprcl\cd copy shall he kept ,m the prcmiscs• 1 N 780 CMR TABLE 1021.2 EXIT ACCESS TRAVEL DISTANCE: 75 ft. All other applicablc prm sums.•Isall b�con.pucd with. + EXT G STRUCTURAL COLUMN o (Buildings without sprinkler system) 112" I? \) BOTTOM METAL - EXISTING FLOOR SIAB T ( PULL STATION " EQUIPMENT SCHEDULE 3 WALL SECTION N. T .S. o LOW WALL (� DINING ROOM � STROBE HORN � � � I I NO. ITEM MODEL NO. NSF AGA UL MANUFACTURER LOC "ON ELEC. REQ. GAS �EQ. E--+ Q C I 1 HAND SINK WITH SIDE SPLASHES x2 HSA-10-F-LRS V EAGLE WC1164 o 2 HAND SINK WITH SIDE SPLASHES DROP-IN) (x4 HWB-E V EAGLE WAITER: 1, SUSHI/BAR: 3 PORTABLE FIRE EXTINGUISHER " 3 DEEP FRYER (x2) # 14 V V V PITCO KITCHEN 110,000 BTU " ABC-TYPE INSIDE KITCHEN AREA ATTACH WIRES WITH TIGHT HAND) WRAPPED 4 WORK TABLE CUSTOM V EAGLE KITCHEN F LOOPS TO POWDER DRIVE N OR EXPANSION 5 SALAMANDER MIR-34L V V GARLAND KITCHEN 40,000 BTU METAL DECK(EXISTING) TYPE ANCHOR 1-CUREL :OOP DECK. rt ( - PORTABLE FIRE EXTINGUISHER 6 GAS RANGE 6 OPEN BURNER W OVEN) G36-6R V V GARLAND KITCHEN 236,000 BTU /ETA- 'ECK! 'I _!'!G) ROOF K-TYPE INSIDE KITCHEN AREA 7 1-COMP. SINK 412-16-1 V EAGLE KITCHEN ROOF _ --- - b CHINESE STOVE (3 WOKS) WR-300 V V WIN KITCHEN 300,000 BTU 9 RICE COOKER RER-55AS V V RINNAI KITCHEN 35,000 BTU —r-- - -- SECURE BRACING Two 2 TRAVEL DISTANCE C. 95 — -- --© EGRESS WAY & TRAVEL DISTANCE 10 PREP. SINK 412-22-1 V EAGLE KITCHEN GAUGE WIRE5 AT 48" O.C. - 11 MOP SINK F1916 V EAGLE KI HEN " 12 KITCHEN EXHAUST HOOD (L = 18'-0") WH-300 V WIN KITCHEN ATTACH WIRE5 WITH TIGHT HAND WRAPPED LCOOPs /rq /� TO 5ELF DRILLING EYE LAG 5CREW5 FA5TERNEED TO 13 BAIN MARIE SPE60-24M V V BEVERAGE-AIR �ctTCWEN _ 1`�", _9 � A ' 14 LOW BOY WORKTOP WTR48 V V BEVERAGE-AIR M�l�'0HEN 115 60 1, 4.5 A STUD TRACK. PROVIDE 3 X 4 X I G GA. BAui KING I ( PLATE AT UNDERSIDE OF STUD TRACK.. 15 RICE WARMER NYC-36 V ZOJIRUSHI KITCHEN 120 60/1, 1.3 kW METALDECK(EXISTING) I 16 SHELVING VARIES SIZE V EAGLE KITCHEN � - ROOF I 17 SHELVING OVER TABLE VARIES SIZE V EAGLE KITCHEN NEW OR EXT'G SUSPENDED 16 WALL SHELVING VARIES SIZE V EAGLE KltnEN NEW OR Y1'G SUSPENDED GRID ACOUSTIC CEILING ., i 19 3-COMP. SINK 412-22-3-18 R&L V EAGLE KITCHEN GRID ACGU�TIC CEILING GYP BD CEILING HANGER: _ " i 20 DISHWASHER W VAPOR REMOVAL SYSTEM A5 W/ VRX V V AUTO-CHLOR KITCHEN 115/60/1, 20 A 25 GA. METAL STUDS 25 GA. METAL STUDS IRON THREADED ROD COARSE (C-CLAMPED TO 21 SOILED DISH.ABLE CUSTOM V EAGLE KITCHEN 3-1/2' @ I G" O.C.0 3-112" @ I G" O.C. I-BEAM IN ROOF) 3l8"0 ROD @ 48" O.C. I A LAYER OF 5/8" ` 22 CLEAN DISHTABLE CUSTOM V EAGLE KITCHEN ALA' -�.OF 5/8" GYB, ON BOTH SIDES 23 HOT WATER HEATER BTR 120 V V A.O.SMITH KITCHEN _- 120,000 BTU ? B TO DE` - - w Z f _-3 Dr8' MTL�1 Ji , I 24 WALK-IN COOLER 8'-0" x 10'-0" V AMERIKOOLER KITCHEN O � j 25 WALK-IN FREEZER 8'-0" x 6'-0" V AMERIKOOLER KITCHEN FIBERGLASS FIBERGLASS 26 ICE MAKER (500 LBS F-1500MAH-C, B-500 V V HOSHIZAKI WAITER STATION 208-230/60/1, max 20 A BATT IN5ULATION BATT INSULATION ++ 12'-0" AFF I� .. 27 SODA REFRIGERATOR MT27WC V V BEVERAGE-AIR WAITER STATION 11-,'60/1, 8.5 A 112" DRY WALL RECE55ED GYP BD CEILING HANGER: _ 00 V V MANITOWOC 120 60 1 3.2 A 28 SODA DISP. (DROP-IN) DI-2323 WAJTER STATION / / , __. _. DOWNLIGH 3/8 THREADED ROD @ 48 O.C. W 29 COFFEE BREWER B-3 V V CECILWARE W#ITEP• STATION 120/208/60/1, M6 kW, 1.3.8 A SECURE BRACING w 30 DIPPER WELL CUSTOM V DIPWELL WAtITL C STATION @ 48" O.C. ;1 ' ICE - A TDC-27 V V TRUE WAITER STATION 115/6J., ', 6.6 A = ( 31 ,,,E CREAM FREEZER. 4 x 3 GAL. CANS) 32 SUSHI DISPLAY CASE '(x2) HNC-120 AA-L V V HOSHIZAKI SUSHI BAR AREA 120/60/1, 3.0 A +F10 0 AFF �8 33 LO'V BOY (UNDER SUSHI CASE & BACKCOUNTER) (x4 UCR48 V V BEVERAGE-AIR SUSHI BAR AREA 115 60/1, 4.5 A SLED LINE 1-112" x 3 5/8" Z � N 3� ICE BIN 02CT-22-7 V EAGLE SUSHI BAR AREA . WALL SECTION N.T.S. WALL SECTION N.T.S. WALL MTL RUNNER d i 35 UNDERBAR SINK 35C-18 V EAGLE SUSHI BAR AREA 2 _ _ WALL PARTITION WALL PARTITION Q 36 ONE HOUR_ RATIFD VAL . PARTITION INTERIOR NON--RATED WALL SOFFIT DETAIL N.T.S. (U419) ABOVE DININ'G AREA I� m[CNN CAL"pLUP .,AW ELECTRIU•:DIGRFM;•S',.OYIN ON Th'i>E PLANS ARE INTENDED 10 PROVIDE All h%_- •ti, R. a;(*LMON POSSIBLE.THEY ARE NOT TO RE CONSIDERED ENGINEERED PUNS,IF K dKv,Clb 0' Ilti rcO J u•:ELH AK P WKLU it SH,JA-BE!RE RESPONSIBILITY Of THE CLIENT TO COMRISIDN SUCH SERVICE'_ l QJ Q J ,E A. f.1 r. Ld + C5 o * . t • LEGENDSWITCH �. -------- o I . -0r i d HI EXIT LIGHTING FIXTURE, N N F 2 S�S�B O - - ----- - ------ - - '': - SINGLE E WITH MIN BA, O O _.-- ...__-- I -r--- ��� TYPE' LOADCENTER � FACE 90 BACK-UP -� - -- �- SWITCH BOARD SCHEDULE MAIN BUS :200 A ; ; y " SERVICE 30 ',4W ; i --- --- ---� -�- --5� 1 'W .f '--------'"�`-'------�' - '*' `''------- "� --- NEUTRAL FULL _. • rorAG I ,. - - QIJ� I I k ;r DIMMER/bWITCH# CIRCUIT# VOLTAGE 120 208 V NEW PANEL "A�� MLO MAINS : . J B-4_ .. _ _ --_-_- = t`- S TO D 1-s -- - A-1 MOUNTING SURFACE LOCATION %E PLAI f: - _ S r , -._ --- S -- - -- __y - ____ S A t POLES. 42 22,000 •A.LC. `' EMERGENCY EGRESS LIGHTING FIXTURE ' Q -- B 2 II - jf > I o I - __ -_ __ ' ______ __7___ TRIP W RE C C WIRE TRIP WITH 90 .MIN. BACK-UP -- - _ _ _ ;i S M� A-3 VA PO K K DESCRIPTION p V DESCRIPTION ION A.En 4 �r ° - - .i 12 V, 12 W, PAR 36, 50' H x 25' V, MEDIUM FLOOD _ S A-3 480 20 1 12 HTI 2 FRONT SIGN OUTLET 12 1 1 2 f' T _ DM•5 1 2 c, ' -- - - - - - ER / WINE STORAGE A� ; r HfiWpyT TR TI 3 4 NEON LED SIGN OUTLET 12 2Q3 1 1,200 U - - S A-3 690 20 1 12 KITCHEN1 _ - -++--- 'J -- 0 20 1 12 . -VE 5 6 NEON LED SIGN 0.IT! - 12 20) 1 1,200 p ` 1,15 ------- _-_ _ _ + - - ._ -}-- - --� --5"° A_5 000 20 1 12 _ �,1F^!'c RM LIGHT & FAN, GFI REC 7 9 VESTIBULE DECO. TANK '2 20)/1 1,000 i ;; 7' 000 0 1 f. _ -- -- UtI4CY LiMINAin, A5 2 .2 REMOTE HEAD EMER I I - - -z - - --- _ _ GF1RFC_ 9 10 CASHIER AREA REi.. 12 201 1 800 � BACK-UP., �,V _ _ I r i I #� I A 5 HI AP 4kEA WIN W/ 90 - - - a,� MIN BATTERY � -. - - - 20 1 12 UTILITY RM GFI REC. 11 12 12 20l 1 1 20 f 2 ADJUSTABLE j: '• �-- 800 I rt I I I I A-5 - --- - ---r ALAMPS, 9.6 V, 1.5 W, LED s ` -_- ---"' I IT _ £_ct0 20 1 12 '11NING AREA REC. 13 14 TELEVISION OUTLE' 12 200 1 600 I • � �- Y 'RY VESTIBULE —S ` A 5 800 20 1 12 DINING AREA REC. 15 16 TELEVISION OUTLET 12 20 ' 1 600. �: I _h t / Y :V I 41 GII V rl II I II i-�13 _.._ - _ I n-0- -�I`- 0 0 1 12 WAITER STATION REC. 17 18 LOW BOY UNDER BACKCOUNTER 12 20 1 60Q ' TO S DM-1 I ___ 800 20 1 12 ICE CREAM FREEZER 19 0 s RECESSED DOWNLIGHT _' Z - i i I I 2 LOW BOY UNDER BACKCOUNTER 12 20 1 600 j : F 4 F. I { . I I 400 20 1 12 SODA DISP. 21 22 SUSHI CASE, 12 20 1 500' (LAMP: CFI, INDOOR REFLECTOR, R40 Q I - II P II --S , I II r B a �' -20 0 62 0 ' I I 26 W 1,300 LUMEN INITIAL J < i �', 1 1 I TO SC.nr. I I t • 4,500 20 3 12 COFFEE & TEA URN 23 24 SUSHI CASE 2 i1 1 500' I W t- - I INCANDESCENT EQVIV: 100 WATT) __---__._-_- _-- T T ` T T A- I_______ __ 25 26 LOW BOY UNDER SUSHI CASE 12 20 1 600. `' ) 1 I j I �_ _--'" ___- `" I j j l TO SD -a ; i 1,000 2U 1 12 ` SODA REFRIGERATOR 27 28 LOW BOY UNDER SUSHI CAS 12 1 SELECT DIMMABLE BULB WHEN USE DIMMER SWITCH I MEN S 1 Il `� �I IL---- ' - �. - 7 I WAITER STATION $, , , o �- -- - I EF,T1 1- �'-'�- - `�' _ _ --------- 4,160 30/2 10 ICE MAKER _ -- - - --- r 29 30 SPACE E 2.0 600:' `U,z„- --- ---- -- -----_-- J . fI j (0 WAITER STATION 31 32 SPACE -- -,T --- 4 f S I I I' 3_0 �: ` - TO S#7. TO S#8 I , --- -- -- SPACE 4 -- - - --- I - ��_- --- - - - _ _ - _ - ----------�1 _ I � ;I ib ' ( ' }_ •• -►--- -` +__,.. ,., -._ �. «-- - - ' I ; PENDANT LIGHT W/ c I � f•, GF 2 33 3 SPACE • F -T2 _ S---- 1� * i '�' SPACE -- 35 36 SPACE • ® P LANTERN _� *w M N - I-' DINING AREA LAMP. CFL INDOOR REFLECTO 40 - -- _ 1 --- -- -- SPACE 37 38 .SPACE -- --- t 26 W, 1,300 LUMEN INITIAL _ - : A-9 S� TO S DM-6 /. ___ _ 'UTIL'f1Y ROAM o -- - - INCANDESCENT EQUI O Y GF 1 ', _�_-- --- -- -- -- r SELECT B01 HOOHWATT i),t."AE' '.'!If H _ -- - -- SPACE 39 40 SPACE � ! � SPACE 41 42 SPACE - - __ USE r j u _ D u R I' GOAD 29 580 VA 82 A 208V 3� 4W 1 t 200' ' HwH ; - 6 -- 0-0, - �' 0+— .0 0 - G -- 6-0 0 •r-N4 - 380 - - / i1 a z U_ LL z �I'I z _ ' k 2' x 4' RECESSED 4-TUBE FLUORESCENT L' Q M i �I LL z U- Z �' 'LLLB,L, z z TROFFER FIXTURE E� ' O w S ry'J Q J Q J J J Q J W Z y cW� �?.v ? 4 c"'i 4 (LAMP: F32T8, 32 WATT EACH) < z Z I + + + FIXTURE WATTAGE: 112 WATT � '-' � < g� o � o o o �o � o d s > z I C° 00 ° TYPE LOADCEM•ER MAIN BUS 0 A ; I I SERVICE 30 4W NEUTRAL FULL o 0 A Q o U I VOLTAGE 120 208 V NEW PANEL B:� MAINS MLO VAPOR PROOF LIGHT FIXTURE 0 I MOUNTING SURFACE LOCATION SEEE PLAN ® m CO " POLES 42 22,000 A.I.C. (LAMP: CFL, SPIRAL SHAPE, Er a f TRIP WIRE C C WIRE TRIIP 26 W, 1,360 LUMEN INITIAL > o La VA p DESCRIPTION K K DESCRIPTION p VA INCANDESCENT EOUIV: 100 WATT) m °'' I 600 20 1 12 A!K-IN COOLER LIGHT & Ell BLOWS 1 2 KITCHEN LIGHTING 12 20 1 896 fs lUj 750 20 2 12 WALK-IN COOLER COND. UNIT 3 4 HOOD LIGHT 12 20 1 150 CEILING - ELECTRICAL PLAN SCALE: 3/1s" = i'—o" 5 6 RICE WARMER '? 20 , 1,300 I x 2,500 20/2 12 I :_� - FREEZER LIGHT 7 8 BAIN MARIE 20/'1 1,200 S #N SWITCH , .AI . BLOWER 9 10 LOW BOY WC . 0P 12 20 1 600 SWITCH NUMBER "#N" AS NOTED 1,5uj 20 2 12 WALK-IN FREEZER COND. UNIT 11 12 WORK TABLE OUTLET 12 20 1 600 13 14 STORAGE ROOM REC. 12 20111 600 1Cr: 2,400 20 2 12 DISHWASHER 15 1611 t 17 18 KITCHLN EXHAUST FAN 12 iU 3 750 3 DMA DIMMER 19 20 EF-K1 DIMMER NUMBER "-X" AS NOTED I 3,800 30 3 10 KITCHEN MAKE-UP FAN 21122 SF-K1 231124 KITCHEN EXHAUST FAN 12 20 3 750 SPACE 25 26 EF-K200 --- -- -- MOTOR AND ___ __ __ SPACE 28 SPACE -- -- --- DISCONNECT SWITCH o - SPACE 29 30 SPACE -- -- --- 4 Provide adquete clearance for service 1 1,000 20 1 12 HVAC GFI REC. 31 32 HVAC GFI REC. 12 20 1 1,000 w Fes-• platform installafi b setting back exhaust Ext'g roof eaves E-- - P y 9 Ext' roof ride LL 3 000 20 2 12 SPLIT AC INDOOR FAN 33 34 SPLIT AC INDOOR FAN 12 20 2 3 000 a fans away from slo ed roof edge. ' above °bOVe "d GF-1 35 36 GF-2 15• 20A, 125V DUPLEX CONVENIENCE OUTLET (� - - - - -- - - - -- - - - - - -- -- --- - - - - - - - - 4 4 s 37 38 4 6 MOUNTING HEIGHT O 45 3 1 10G SPLIT AC CU-1 39 40 SPLIT AC CU-2 I r t'C 5 T S 41 42 7.5 TONS - ' t CG 45 14,350 14 350 I , , _ - I -"9. :_, (-, I r;L `GAD = 55 096 VA = 153 A ® 208V 3� 4W ___ _ �. B 14 -- B 14 -- -- - _- 71B-12 A112 GFA� 2 A 16 GFA�42 A 20 A 1 A 18, 12 Ext r r,, t 0" 00�" GFI 20A, 125V DUPLEX CONVENIENCE OUTLET_ O ,FI -G FI s• ,5 ° 1 _ ____4 fib+erglass column15 = I-- ----------'-------------------------"-__:=-------------------' CASHIER / W/ GROUND FAULT INTERRUPTER v� Lnr ipt J A-28 A-26 SUSHI / BAR AREA TO S#11 Eil roof eaves MOUNTING HEIGHT O EF-K1 i J 1 I LL EF-K2 above o ` Ad B-16, 18,120�-1 1 I I 1 r�B- --� GFI GFI nnn I ® POWER OUTLET r►--� L J I B-10 I �� I= I I I CID ! - I w \ - I' ---+- A-.'rt-- _�, _ \-22- -y--+---F-- THE RIM OF COUNTER I Ext' roof valley ____________-I J above Q JUNCTION BOX a B' I I N I THE RIM OF COUNTER , W '� i - i r' ; I TOTAL LOAD: 84,676 VA i8��_ i I TO S#10 80• Q TELEVISION OUTLET lj - I I I GFI ; I ' = 235 AMPS. @ 208V. 30 4W —TV MOUNTED HEIGHT GFI i i i I? I Q I 15' 15' A•15 i ' `----7 3'S� I i i i j vE_ ' ExR' roof ride a I G FI I above AMPACITY OF STORE: 400 AMPERESVESTIBULE IT '- I 7 N b 19 I i I I ov N TOS#13 -8F Ea�o DISCONNECT SWITCH _ t` i rn i --•-- -- _-� �- - -,=w-- .- �- - ; Imo -. A-2 -. .. - • - f l `i I I�I S B 7�9T B_ 9 1 2 LE LIGHT STRIPN i i T o 1 ® ' I ' GFI , TOP OF LOW WALL 1 1 0 1= A 6 J i ' ' I I , ' ; ; ....I o J BATHROOM EXHAUST FAN I 1 1 I a ' - L- A-27 1 A_5 ' •' I B,y1,13 I i t ,5" I I VENT TO ROOF WITH RAIN CAP -- p'_Q�m A-7 - -- - '------ -------=---------------------------------- -�__ == J ILullij OR VENT OUT OF EXTERIOR WALL WITH GOOSENECK " J -------- WAITER STATION -21 ' T, A'13 -------------- --E ;C•U% B32 UTILITY ROOM --------- ----- -- -_-6" ----i. A 9, i 3,25 1 1 S�EL _ F-T1 DINING AR � Q Toilet vent runs _2 A-15 Ia2 __. / T� A+17 _ B8.40 42! GFI GF 2 above ceiling. GFI TO S#9 ' ' I I UNIT LENGTH: 8' LIGHTFLEXIBLE LED STIR `---- -1 -` GFI ICI 'N'S 15• CONDUCTOR AMPACITY _ -- _ _ � U - y LE B34,36 v A , ,�, Ext' roof vane APPROXIMATELY 1 A PER 4 FT 024 V DC vD LED FLEXIBLE LIGHT STf? o " NEC - TABLE 310-16 ---------- E RIM OF PU1FOk.. I above ELECTRICAL NOTES&REQUIREMENTS Z I42,. ,, A-11 I THE �� !CU, GFI GF_1 -- J ; I SIZE ALLOWABLE AMPACITY t B31' ��-= I A-15 '15 A-13 A-13 A'13 OF INSULATED I. ALL WIRING TO COMPLY WITH MASSACHUSETTS ELECTRICAL CODE. [-••+ ! i E333,�35 O A-9 Ar n t •________ ______________ __ ____________ ,5• I COPPER CONDUCTOR 2• MINIMUM CIRCUIT TO BE 20 AMP.BREAKER,(2)#12 IN 3/4"CONDUIT(+GND)UNLESS SHQOWN _-- ---- LAY-IN ACOUSTICAL CEILING TILE w/ U " / WH GFI 5Y----------------------- 15" g =39,41; ae• OTHERWISE. L...... ............. I STANDARD CEILING GRID - ----- - ------ AWG 3. WIRE SIZES BASED ON THW COPPER,A.W.G. �y MCM THW 4. PROVIDE DISCONNECTING MEANS AT ALL MOTOR LOADS. U_ U_ LL 18 5. VERIFY ALL REQUIREMENTS FOR KITCHEN EQUIPMENT WITH FQT`11"NIF.NT SI'I'±'I,IER. I I U Q ¢ `;+t Q a 16 h. MAKE ALL FINAL CONNECTIONS. L Ln 14 _- __-- `.IOUNT ALL ELECTRICAL DEVICES AND SWITCHES AS REQUhi L,)10 THE:ADA AND THIE LOCAL --� +I { % 12 -U STATE'.BARRIER FREE RULES. H w 10 30 8. FUSE ALL MOTORS AND MOTOR ASSEMBLIES IN A ACCORDANCE WITH 1-1 i F.MASSACHLUSETTS , Two 6"toilet vents runs above ceiling,combine 8 45 I ELECTRICAL CODE AND MANUFACTURER'S RECOMMEND,\I IONS W - ----- GYP BD CEILING to one 8"vent up to roof w/rain cap. 6 65 9. BALANCE THE LOADS EVENLY BETWEEN THE PHASES OF THE SYSTEM.MINIMUM UNBALANCE OF 3%. I I I 10. MAINTAIN A MAXIMUM VOLTAGE DROP OF 5%THROUGHOUT THE ENTIRE SYSTEM. I I Terminate vents min.of 36"above any outside 4 0 11. COORDINATE ALL WORK WITH ARCHITECTURAL,MECHANICAL,AND PLUMBING TRADIES IN FIELD. air intake within 10'0 3 100 12. VERIFY ALL EXISTING JOB CONDITIONS AND ACCOMMODATE AS REQUIRED FOR A COW. PLETE 2 115 1 130 INSTALLATION. L-_-_ --J o y. 0 130 13. ELECTRICAL PANEL SHALL BE ENCLOSED INTO THE WALL. Z N M 1 , REMOVABLE CEILING PANEL M Li ELECTRICAL PLA SGALE: 3/16 = 1 —0 I%%%%%AP%:;;'� SERVING AS "ACCESS PANEL"FOR RELAMPING LAJL ME.HAHM,PLU: N'AND ELE7R.X DMGRAM_ ',J'N' ON t4ESE PLAITS ARE INTENDED TO PROVOE 14 MOE1(`WLETE INrORNANOH POSSIBLE.THEY ARE NOT 10 BE CONSIDERED LNGHEERED PLANS R T!E"1-vvl'' rM n il:[P':d i,IHGRIriR Al hILNM.)I':!,tut Hr THE RESPLNVSOLITY 0E INS WENT TO COMWSgN SUCH SERVICES. .x r, a ' rAl Terminate vents min.of 36"`above f Ext'S roof ridge Ext' aboveroof } outside air intake within 10',0". * / above ° " k - 3"VTR r t II V - • k -- - 11 E..t'g tYF .,ia. ;. •�y .r.�.N .3 .. / fiberglass 4 1• \ - - -------- --- __ — — column ENT " x+t� M (IDS j PLUMBING REQU(REM C >, 3' � I! 'F�f� „ :�SH�R 1. ALL PLUMBING SHALL COMPLY WITH THC LOC;1! PLUMBING& Hi ALTH DVAfRTM6 T STORAGE SUSHI f 4 �0 REQUIREMENTS N : �, FD w I „ Ext'g roof eaves r ® FLOOR DRAIN g ' 3 3" 2 2" 3 3 - 2. INSULATE ALL HOT&COLD WATER LIN AhO•v E GRADE WITH 3,4' FIBE AISS•PIK - above �y . --- ION,WITH '• •t(� A. INSULATION, H VAPOR BARRIER. IN • �• FD �- r (-=t _- 3. VERIFY ALL FINAL CONNECTIONS TO KITCHEN EQUIPMENT WITH KITCHEN•.SUIPPLIBI(t VE ' CO \ — - --1- � I r I : -i ----- - --- -L -r -- -- ROUGH-IN REQUIREMENTS WITH SAME. : 4' 4\ ( I - 2"V 2"V UNDER COUNTER V 4. MATERIALS SHALL BE AS FOLLOWS: ' w - - _ Ext'g roof valley CO A: WATER PIPING TO BE TYPE'K'COPPER BELOW GRADE•TYPE'L'COPP - AI$OV '£RAD A, y Q CLEAN.OUT I 12 above $ } a KITCHEN . B: WASTE PIPING TO BE CAST IRON,ORPVC PLASTIC. kin Cooler/Freezer Notes: I C: VENTS TO BE CAST IRON,GALVANIZED STEEL.OR PVC PLASTIC PIPE, Q W ; 1, he condensate line must be :' .• U' _ D: GAS PIPING TO BE SCHEDULE 40,BLACK STEEL PIPE,PROVIDE AUTOifGflleTI(C GAS y n protected from freezing. , SHUT-OFF VALVE IN COOKING EQUIPMENT SUPPLY MAIN AS REQUIRED FOR CQOKUNG ;:r'.• Y ; , r •2. 1"condensing line(above Q Q I - I * walk-in box)must be EQUIPMENT FIRE PROTECTION SYSTEM.' QfFY&COORDINATE'WITH KITCHEN E(QUIPW T.TZ, Q -' f0 EXT'G GREASE LINE & OUTDOOR GREASE ! I' a '�, FS l RAP WHICH EXACT•LOCATION TO BE VERFIEG i'� : located min. 1'0 away from SUPPLIER. i "xt'g roof ridge '+ _ FLOOR,SINK ' x above r CO walk-in's wall and Wins to b'.• 5. ALL INDIRECT WASTES EXCEEDING 24"IN'LENGTH SHALL BE TRAPPED. ® ' l3Y PLUMBER - _. •- 4' CO / � r .1 ++� ---T--- floor drain w/2"air gap' rt- 6. PROVIDE CLF,ANOUTS REQUIRED,&AT THE BAST:01 ALL STACKC ~ " I 2N e' I I f I r ,1 :c _ _ 3_-_ _ - _ . 3" ALL MATERIALS USED WITHIN RETURN AIR PLE, SHAI-I (.,I. \ ,ROV'F.D FC?FR Sl1CH l ISE. V_ TO EXT'G SANITARY,PNE WHICH EXACT $ 2"V 4 ` 1-OCATION TO BE VERIFIED BY PLUMBER �� _ _ 4 FD ESTIB, ` PROVIDE FIXTUitE STOPS AT ALL PLUMBING FIX TuItFS ,:• w it F :. 'r 2^ 1 9. PROVIDE ALL FITTING&ACCESSORIES AS REQUIRED FCR A COMPLETE IN�'T`ALILATI(RV. �` * ` ,_ I :_ 10.HOT WATER SI!PPLIED TO LAVATORY FIXTURES SH;11.L NO I .';;' i:D 110°F. 1 �r C � ji FD _ I I/2 .• I ' - I L HANDI.AP 11.11MBING FIXTURES ',T' f a SHALL T , l•BE INS LI:U Ilv ,�C�( I: -',..1NCE l � 'I'C t. i W H HE AD.A 1 ,I „ * 1't -•-•-•- --- COLD WATER LINES W 4 ! I ^. I REQUIREMENTS&LOCAL STATE BARRIER FREE REQUIREMENTS. V 1 - COORDINATE ALL WORK IN FIELD WITH HITECTiJRAL.MECHANICAL 4 T � 4 12 COOAD AI�,C &I�,ECCT1tI�AL � r. �• 3" f.. y TRADES. r r rL T a , r z„ 3„ 3„ 13.VERIFY ALL EXISTING JOB CONDITIONS&AS REQUIRED FOR A COMPLETFrd1�ISTiALL•ATt01�t. : 3 FD `' I GF 2, 4N 4" �� - T `� it F ;r.• .. ._--- -----. ;.,,:, CO � -�-- -- - --- --- _ A _ -.._..-.. .- 140E WATER ^• T.. C0 r �' DINING AREA : : HOT LINES �� I 3" 3" Ext'g roof volley j' t UTILITY ROOM 't above `� r ;v j H O WOMEN'S ❑IIIIIIIilllllllllllllllllllll 11 ll!Inlr 110'F HOT WATER LINK; ` •? •' O - ----- V 5 outside vents min.of 36"above any , ' air intake within 10'-0" ^. `• M, ^• � I � i-\ L..' ! try'' "� PLUMBING); PLAN SCALE. 3 M6" = i -o" -. ------T-- VENT LINES ram, > < — - le Z Z „V 3 o O 3 J UNDERBAR SANITARY SEWER LINES Y w . Q �' 0 51NK of o O I ICE CO 1 �� °° a i BIN 4" Z > a t HAND (` " X 2 2"G � m = T 51PJ�.�� GAP ------- NNN� GAS LINES � 0 i' I HAND 'r 3 3" a 51NKOF, i \ 2w %�v I 2 E I 3"VTR 2�1 V L i I/ I 2 ' 1 I \\L GA5 CALCULATION r ` 3 FD T (KITCHEN COOKING EQUIPMENT) I-lb", I 1 RICE COOKER 35,000 BTU 112" ( I 211 V I I-COMP. I SINK I \ �' 21V I I WOK 100,000 BTU I I BUILT-IN FS I I 2 �, I-112"V SLOP SINK 2 I 2 I V I FOR AWf�GAP " IHAND 2 j V T� > [ WOK 100,000 BTU I-I I2" « 2'1 V q I WOK 100,000 BTU o I I I 5TOVE SINK I I PEEP. 3 T i'TI-I ii V "OtPPERI j GA5 RANGE 23G,000 BTU 3/4" w I I SINK yy�Z" ^ 2" (3-C P. WWLL HANQI 5ALWANDER 40,000 BTU 112' W AlR GAP I 51 ROOF DEEP FRYER 110,000 BTU 3/4' I � Q MOP V��FS211 T I I SINK Arrc GAP 3° 21 V I I ---- -- - -- - — DEEP FRYER 110,000 BTU 3/4' j O J 3" FD ( Iyy I�" 3„I 4"' 3 2, SODA Total a5 con5um ion= 831,000 BTU 2'@ Max.80' Q " .r " I-l e V MVH TABLE 2-=-- ------ 2N= - g E5 E� 3„ 3 �/ 1 DISH SIOT i I HAND 4 FD . T ---• ------ Max.capacity of gas piping= [ 1,300,0001 BTU >531,000 BTU. 3" ! ! ! - ------ -- --- - - C;3 VTR IWA5H ( 2^ 51NK - — - —- — - - - - 3" 2'�V MAKER 3' CO CEILING l . ..........:...:.. . . . ....:.. i GAS CALCULATIC"d FD _ _ . _ ' WALK-IN \\\ I CO I FS " WC 4 (HVAC) U ,� �• BOX C.U. � ! Al ��� I 3" FD ; 4 : GA5 FURNACE#r I (5-TON)GO,000 BTU 112' L DID tali; CO LAV �IR Q�' ! J ° �\J �J ,J I GA5 FURNACE M I (5-TON)G0,000 BTU 1/2" !I I 4" 1 \ D 1 2"G ! l"G ! 8 1 SQ HOT WATER HEATER 120,000 BTU 3/4" 4„ 2 I V ( CeD ! 2'G h' cD I" I Total gas consumption = 240,000 BTU IN @ Max.30' 4" ! ! �� 'fir ��� �`� Off' Max.capacity of 5 !n 374,0001 BTU > 240,000 BTU. IN I-IA2"V QQO P Y 9a piping 4 2 S 2 C 3„ FD2" i WC i ! NEW NEW t� ! �- v� �� �� O�' �'� Grand total gas consumption C Al GAP HWH I GAS � GA5 FUNACE GA5 FUNACL AUTO GA5 y `p p Y 7 =531,000+240,000= 1,071,000•BTU 2'@ Max.80' OR G80Rlrlp SHUT-OF METER ! ! 112" (5-TON) I/2" (5 TON) SHUT OFF / / / w Max.capacity of gas piping=[ 1,300,000 J BTU > I,07 I,000 BTU. Tp0 6EVC I LAV _-► 2'G �- GO,000 BTU r G0,000 BTU ;112" VALVE si,I i 2" fi,I-I/2 �a 3/4" 1/2" 3/4" �+314'pN T� 3" -tea J FLOOR ` -1-- -- --- --1_- -- -- -- �`�a--_j----.--- Maximum capacity of pipe in cubic feet of gas per hour based on a pre55ure drop of „, E LIN�GGA¶ T 2 REAR YARD - -- ---- -- j-- O.5-mch Water Column,O.G 5pecifrc Gravity Gas Ind Schedule 40 Pipe, GR E GT 3" Gas piping Wing 15 a5 per Table 402,4(2)5chedule 40 Metallic Pipe,International to ExT'G WohhEE E 0 Off PL�0 4" 3 ED _ R 1, yy/ " 30'-0" Fuel Gas Code 2009. TRH PL o 1, UNIAEo CO " Allt GAP j aY �,Tn� III �o! rt,I NOTE --- _ --- ----- - .• f Tp O�TiQII T'G TO 1. IN5TALL GA5 50LENOID FOR FIRE 5UPPRE5510N 5Y5TEM. ► I 1 2.5UPPLY FAN SHALL SHUT DOWN UPON ACTIVATION OF FIRE 5UPPRF5510N `fit s: PLUMBING RISER DIAGEAM N.T.S. � , } GAS RISER DIAGRAM N.T.S. SYSTEM AS PER 2009 IBC CHATTER 9. 3, GA5 APPLIANCES AND EQUIPMENT ShALL BE CONNECTED TO THE uiJlLDlf:� PIPING WITH CONNECTORS AND 5HUTOFF VALVt 5. i ROOF �, I CW . - ._,. .. . .r r ._._.�.—._.—._._ _.—._.—._.— _�--- - -T•- - - - - - --- -•-•--- - ---•--------T•---• - r----•--------- - - -•-- - ---_._._._.—.— _.----_-_----. IN140QF CW t CEILING I -� t- •Y- .._.._.._.._.._.._ . .._...-.._..- -•--••- ••-.._.._.._.._.. ._.._..-.._.._.._.._.._•• ._--_ -.._..7+--•_.-�... L _ f • -r 'r .1 I s N CW j I"CW 3/4" 1314" 3/4"I j 3/4" 3 4' ^ .....::.::......:... ........... . I I I / I I3/4 112I 3/4I II12" I i (� _ 112 _ _ I I I 314"I 13/4" 3/4"I 3/4' 112- I j w F� )� „ I I I I I r A r—'—'1 �•—•—•—•—• I — — — — E—, MIX'G I MIX'G I I •r �' MVG I 1 I LEJ 3 ��� MIXG I z1 MIX'G I I I I ~IMIXG , -I MIXG I I MIX'G 17 BACKFLOW ( I 112" VALVE J 12" 12"L VALV` . 112N j I LVE o - c7 J I l_ j G / / 112 /2° I VALVE N „ i DEVICE(RPZ) HOT WATER I I I I 'J I LL J Ii2 I/2'. V VLE J I/2" i i I 1/2", vI'AL�'E J 11� 1/2 VALVE,-J 112 I 1/2 L VAALVVE•J I12+ Ni I 'I j 10° T I I o° I I " p 5HUT-OFF WATER j HEATEK .+ I " I , - ^ I N I 110 _ On m I 0 m EL 110° _ I IOm° - I l0° _ ' 1 10° „ I 112 /z' �2 „ I 112" _ . I i . _ I " N _ I"CW♦ VALVE METER --__-_ 3/4 I/2 = I I2 1/2 - 1 l2 3l4 3/4 : 314 ' •314 I I2 112" 314"' ,314" 112 = 112" 112 = I I2 314"; •314' 112" 3/4"; 3/4" l `' . I l2 1122 = 112 1/2 = I I2 314"' ,314 112' = I/2 •; ,- - - —0o— �_ r -� - I = I I I I ( I I I = I I I I I ! _ I I I = I O i F L_- _J I �W :; WC LAV LAV WC D15H POT HAND 3-CON."'. ICr_ COFFEE 5u1A HAND DIPPER HAND I-COMP, STOVE PREP. MOP HAND HAND UNDERBAR HAND z c\t FLOOR WASHER 51NK 51NK 51NK MAKER BREWER DISP. 51NK WELL 51NK 51NK 51NK SINK 51NK SINK SINK 51NK M x . . REDUCED PRESSURE ZONE ._., BACKFLOW PRE VENTER 0 a MOTE:FLOOR DRAIN SHQULD BE CONNECTED WITH TRAP SEAL PRIMER WATER R I S ER DIAGRAM. N.T.S. NN rAL:DWCRRMS SHOWN ON 11E5E hANS ARE INTENDED TO PROVIDE !NE MuS! 'lN„•LETI Ni OPAITION POSSIBLE.THEY ARE NOT TO 8E CONS"RED ENGNEERED PAR.R TK SERWES .: I}',N`•G L.:CNECR'1 CGVN$U 11' SFNL.BE IME AE8NON8B4RY d 71E CI1EN1 TO 4 .LNN iOCN SERwCES. .. I. : llnR j ! •"PPEpPlN�l�! - �If•-Ipr..,. .a. ..w., - !t NECK 'Al,^Al,PLLYE N,M19 E C1P i a V. f I . ' MAKE UP AIR FAN Mtn;42"-hi h s/s-guard above the level service KITCHEN HOOD SIZE: 18'—Or'L x 4'-0"W 5F K' platform. Must extend guard not less than 30" N I Roof CURB �— :_- IT .I` TYPE I, WALL MOUNT CANOPY `HOOD SERVING HEAVY-DUTY _ i � � beyond each end of appliance. 3��.'N •.,,, COOLING APPLIANCE. VF1 AL Fri-HING _ 2TI Sphere can't pass throuth Pitched Roof Serw = }forms cat UA PITY OF EXHAUST AIR AT HOOD A - -- b y"K tehen Stamle: ; Gvd Cor . Q n T -- 10'-011 min. - \\ ----Al Po Box 8018, Canton, Ohio 47 I 18 FT x 400 CFM/FT = 7,200 CFM --- \ ' ` Iyt I level service pletform Phone: 877-455-7577 4 --I 0' 0" min. I I attached on ext'g root Joists. Fax: 330-455-G547 i Q UAITTITY OF MAKE UP AIR AT HOOD: 7,200 CFM 100% COMMERCIAL COMMERCIAL Min 42"-high s/s guard above the level service _ Web: http://www.kitchCn5tainle55ho i DUCT SIZE: (16" x '16") X 2 DUCTS, MAKEUP Al ' AN KITCHEN KITCIHEN platform. Must extend gytard not le5s`than 30" - { -„---- '--, SHALL BE 11NGED SHALL BE HINGED AIR VELOCITY IN DUCT: 2,025 FPM. I I VENTILATOR VENTILATOR / beyond each end of appliance` 0' 0" rrii� � r SF-K I r k-3 " min. 30" min. can't rass throuth COMMERCIAL Min. 42 h gh s/s guard above the level service _ -- _ < 21 `..r,l. ttREA5E HINGE latforr. P�ust xter not less than 30" - - - P INTERNAL SOUND ll KITCHEN ♦ CQLLECTOR beyond each Lr d of appliance. x o Met<I I,vel service platform ABSORBING DUCT LINING ENTILATOR 4nin 7 Q H000 VENTILATION SYSTEM NOTES: pr E ' ! I �`' ' 2 I"5 here can't ass throuth �, ,. � •� .. i----N—� �02 \i � O EI �e� \� � � = i attached On ext'g roof JOISts. S©f' ''�Fi, su ression s stem shall be installed b license of installer. �. �,r €PP y y � k I 2. Contractor shall submit shop drawing and manufacturer's data before 7 SLOPED WOOD ROOF Metal level service platform �nstc"anon. . l 1 ♦ ; F �\ �r attached on ext g roof Joists. _ w 3. All wrong a �d electrical equipment ,shall comply with Massachusetts - T Electrical Code, 527 CMR 12. t _ 1 ROOF CURB W 2'x 2 x I14" ANGL_ IRON r w 4. Provide clean out at the base of each vertical' riser that over 20 , and WITI- � al`I (-L MP5 IG x 16 horiz;;ntal duct every 12'. duct w/a dbl lay - of �;0 >i CO + N 3/8" ROD R05CAT" Fa5tR duct wrap\ 5. •Hl- od is fabrlca,ied as according to FPA code 96. All seams, joints "H" BRACKET (TYP.) #14 GA. < CO (TYP) I G"x I G", I G ga.-steel = and {-enetrations are continuously welded as liquid tight and constructed m 1 G/I I/2" 0 HOLE, 2'x 2"';< 2" ' * inl el. WELD TO TOP OF HOOD''. exhau,�t duct v/abl laye of with Jo. 18 ga. Stainless sue FIRE PYROSCAT FastR duct wrap _ Yr j � 6. D cts are constructed with 16 go. ,steel iron and shall be welded as CEILING DAMPER . liquid tight. •,� � •' r 18 ga. s/s hoed � CEILING I q g L ® (I. = 18' 0") - 24" x 24" MAr4-UP DUCT TO W ~ 7. Hood and duct shall have a m�n�nu.m clearance of 18 from any - — ---- -► VAPOR PRO_Of CfL t I AIR DI`FU5ER5 comL ustible material. G" mi . HOOD AIRIIFUSERS (x4) LUMINAIRE W/WIRE GUARD ' (xq) SALAMANDER " m n. CEILING 3" m. i 3. T1 e kitchen exhaust system shall be installed per Massachusetts State ov rha 9RICE I-COMP. ov rh ng � ' Mechc,nical Code and manufacturer's specification. : COOKER SINK RAN E DEEP �. t, 2-WOK STOVE 0 0 0 0 0 o RYE (x2 AIR DIFFUS (x4) 4,-0R 'Y :e up fan and Exhaust fans shall be electrically interlocked, and - ��— TABLE = FKTER J REMOVABLE GREASE CUP provide one sti, tch (or both fans OR shall provide fire damper in make up r --•� ♦� r ; k MARTHON TYPE -," ' 3 200 air ct. _ _ OVEN - - NFPA CODE 9G �'< ;`r C) r Cu '' E- r C PAP 11fff p / ^�iF > Cr n C L. W Cll ���IK �nCA C7 UL 1 • n '� o I I 10. . •t ':haust Fan In kitchen`. area: Provide one S S :pa;o FLOORING MIN. 5 COVED EF-K 1 , EF-K2 for kitchen hood: PennBarryo "Fumex" FX 18B (UL list, guard In between. FLOOR BA5E TO WALL o 0 0 ZHW, subj act 762), 3/4 HP 208 V, 3,922 cfm at 0.250" sp., fan at KITCHEN HOOD FRONT VIEWL� � W 870 rpm, Est. shipping weight = 145 lbs. r1.T.S. to 0 Z ' 11 . Make up air fan: KITCHEN HOOD SIDE VIEW N.T.S. d SF-K 1 for kitchen hood: PennBorry® "Muffan" MU5018 (UL list), 5 HP, - I208 V, 6,808 cfm at 0.500" sp. fan at 500 rpm. Est. shipping weight = 10 I b S. 20091MC,304.11 Guards. Guards shall be provided where appliances,equipment,fans or other components that require service and roof hatch openings are l00! IMC,506.3.9 Grease duct horizontal ceanouts. Cleanouts located on horizontal sections of ducts shall he spaced not more than 20 feet(6096 mm)apart. i located within 10 eel 3048 mm)o 0•cof eAf r n en °idle o a walking surface and such edge or open side is located more than 30 inches 762 min above the t f ( f p f g g ( ) The��.eanouts shall be located on the side of the duct with the opening not less than 1112 inches(38 mm)above the bottom of the duct, and not less than I inch(25 floor,roof or grade below. The guaru shall extetw not less than 30 inches(762 mm)beyond each end of such appliances,equipment,fans,components and roof min)below the top of the duct. The opening minimum dimensions shall be 12 inches(305 mm)on each side. Where the dimensions of the side of the duct prohibit I hatch openings and the to o the guard shall be located not less than 42 inches 1067 min above the elevated surface adjacent t. 'he rd. The and shall be l p f � ( ) � 1 g� gu the c eanout installation prescribed herein, the openings shall be on the top of the duct or the bottom of the duct. Where located on the top of the duct, the constructed so as to prevent the passage of a 21-inch-diameter(533 mm)sphere and shall comply with the loading MI MI rds c.•.a;�t.e I ' I • -' ; h ope, `:��dgcs s;tuil Le a rninirtu;n of 1 i;zch(?S ai;r)fr-vm il.e edt;c�of the duct. P7tere Iccaied lii the buu;:rn c/d�.e duct, cleanout upeniT��s shall be designed to — International BuildingCode. provide internal damming around the opening,shall be provided with gasketing to preclude grease leakage,shall i, ,'�•�rlc for drero,a ,o/'grease down the duct . arou,I thL L'Inn.r;�;l chcdl 11e Itpl>w,,1�r' a,lllieation. Where the dimensions of the:,ides,top or bottom of the i,I ,preclude i�i,,,..Ttullution of the prescribed minimum-size clL:uuout opening, the cleanoui shall be located on the duct face that affords the largest opening dimension and shall be installed with the opening edges at the prescribed distances from the duct edges as previously set forth in this section. 2W AKC,306.51 Sbped roofs. Where appliances,equipment,fans or other components that require service are installed on a roof having a slolpe of three - ----..._ - —' units vertical in 12 units horizontal(25 percent slope)or greater and having an edge more than 30 inches(762 mm)above grade at such edge,a l&vel platform �t shall be provided on each side of the appliance or equipment to which access is required for service,repair or maintenance. The platform shall ber not less than 20M IMC,507.2.1.1:?peradon. Type 1 hood systems shall be designed and installed to automatically activu:e?he exhaust fan whenever cooking operations o I 30 incites(762 min)in any dimension and shall be provided with guards. The guards shall extend not less than 41 inches(1067 min)above the plattform,shy; +a ccur. The activation of the exhaust fan shall occur through an interlock with the cooking appliances, by means of heat sensors or by means of constructed so as to prevent the passage of a 21-inch diameter(533 mm)sphere and shall comply with the loading requirements for guards specificed in the other apprc,ver!methods. 1 1 Building Code. Access shall not require walking on roofs having a slope eater than our p its vertical in 12 units horizontal(3� m •cent sl Tc;i. - - --- - - --- -- � Q � f g Pe tr f O � e access involves obstructions realer than 30 inches 762 min in height,such obstructions shall be provided with ladders installed in uccu�dlunce with ----- _ __. � I Seclibo W.S or stairs installed in accordance with the requirements specified in the International Building Code in the path of travel to and from iappliances, 2009 IMC,603.10 Supports.Ducts shall be supported with approved hangers at intervals not exceeding 10 feet(3048 mm)or by other approved duct support fans or equipment requiring service. �atems designed in accordance with the International Building Code.Flexible and other factory-made ducts shall be supported in accordance with the • - — --- { mamfacturer's installation irctructions. -- -- -- O Q Q C!� O ►-a i FIRE SUPPRESSION SYSTEM NOTES UPPER COMB. AIR J OPENINGS (10" DIA.) � 1 . Fire suppression system shall be installed by licensed contractor. COLD WATER INLET ` THERMAL EXPANSION TANK � Z Contractor shall submit shop drawing for approval before installation. COMB. AIR OPENINGS O I 2. The mechanical pull station shall located 10'-20' from the range hood. W1 1/41'SCREENS 3. Nozzles height from cooking equipment min. 12" and max. 50". HOT WATER SUPPLY 4. There must be 16" between fryer and any open flames, or one 18"-h Roof ' S/S guard should be installed In between. , GAS SUPPLY 10" ROUND DUCTS GAS FURNACE GAS FURNACE WATER HEATER RE IEf VALVE PIPE DISCHARGE FULL SIZE dN TO FLOOR DRAIN I M TRANS° TFAI':E® A.O.SMITt1 LOWER COMB. AIR i TU I BOGOA93 I A TU I B'�OGOA93 I A BTR 120 A.O.SMITH i I OPENIN,�:; (10" DIA.) TO AUTOMATIC i BTR 120 DETECTION E �� I I A PRO—CHEM SYSTEM FLOOR DRAIN VALVE LUBRICATED Z C FUEL SHUT OfF PLUG V,AVLE Q h 41 D REMOTE M. PULL STATION n o F-+ E AUTOMATIC DETECTION 300 DEGREES C Off _-T S T I O N AIR FOR WATER w D , , F DUCT Np LE u I I 00 � -- Q �1 G HOOD NOZLE HEATER & GAS FURNACE o G� �+ 3 H SURFACE NOZZLE N.T.S. HJSURFAG:E Mo gLe OUTDOOR COMBUSTION AIR REQUIREMENT: WATER HEATER DETAIL BROIL N0 � HOT WATER HEATER- 120,000 BTU, N.T.S• • GA5 FURNACE "GF-I" GO,000 BTU, — C GAS FURNACE "GF-2" - GO,000 BTU, PROVIDE 00 TYPE B' HWH FLUE FOR 120 MBH WATER HEATER. ' TOTAL = 240,000 BTU EXTEND FLUE UP THRU ROOF, o FIRE SUPPRESSION SYST • �,FRT CP,� CUC? ^CH PROVIDING � S s - 4,C0� ��.L , H� T -5 PER 2009 IMC, 304.E. I): TERMI ATE VENTS FOR CODE �A MIN. OF 3G" ABOVE~ANY OUTSIDEIAIR INTAKE WITHIN i 0'-0" � Z � �� GZ' N.T.S. T"VC r.`. �, r FURNISH INSTA „ ,,OOFJACK, STORM COLLAR, a �4L�T L' 4 L 3L_, T /4, :3 jTU = GO 5O.i,�. OI t • C ITWO (10" DIA.) VERTICAL DUCTS EACH PROVIDES FRESH AIR INTAKE = 79 5Q.IN. TERMINATE ONE DUCT 12" ABOVE THE FLOOR�TERMINATE ONE DUCT WITHIN 12" OF THE CEILING. Q EXTEND DUCTS UP THRU ROOF t PROVIDE ROOF CURB, FLASHING, GOOSENECK CAP, 4 BIRD SCREEN. 'OIL OFCAWCAL,PLUMURN,AND ELECTRICAL DMCRAMS SIIUWN ON-TIICSC PLANS ARE INIFNDEO TO PRWIUL IHE W 110WA111 INi ORMAIION POSSIBLE.THEY ARE NOT TO BE CONSIDERED ENGINEERED PLANS.IF THE S;kYR:C_Of`IICLNSLL,UV ILLY Nd NLOUIRLL,11'_'TAIL DE INS RESP(NNSIRIL111Y OF THE CLIENT TO COMWSION SUCH SERVICES. ° • A , , N ° 4. Provide adgGete clearance for service platform installation b setting back exh ust P Y 9 8 ::, � � Ext'g r06 ride fxt' roof eaves LEGEND .v. �- above - ''� • I i R fans away from sloped roof edge. b oboVe } HVAC NOTES: ` 1 . COORDINATE EXACT LOCATION OF CURBS AND ROOF HOLES WfYHi • ': � ' -- - - --- --. -- -- ---_ � �-� _ _ - - - -- -- ARCHITECTURAL STRUCTURAL AND DRAWINQS. ooSWj a 1 r- ' y ♦ ♦ - - T H BOARDM771 } s: -- - - � �:" •. _ �-_----- � �-----'--, ,'. 2. TIE ROOF TOP UNITS TO WITHSTAND WINDS OF 120 MPH. i• ► '.. 500cfm � N '� � � �`� � I - a IN T ; ; CASHIER Ext'9��?0" dic. t SUPPLY AIR IFF ____ ---- -- - I - - fiber lass column .., �.. D USER- Y• ------ -------- g � .3. COORDINATE FINAL LOCATION OF AIR DEVICES WITH REFLECTS(} YCEILING ;. 'W ; , � (D RD DISCHARGE) r ,r, - x i". }. PLANS. N OWNW I r N , 5 cfm 0 cfm }' 010" 75 irk 7. '5 A STORAGE r CU h - --CO --- - �" - - Id T roof eaves E K1 i �! xEF-K2 06" 1 ' a�ov - ,I_L Dl1CTS SHALLCATED OF 'DUC kD - E / t° # TYPE IN ACCORDANCE WITH F SMACNA STAN ARDS. USE PROPER R<9t�FFOR . 3,922 cffn 1 3 , -L-- 1 I - FOR 4 D-1 KEY OF t I - --- -- . . GRILLE DIFFUSER i ^ • o, � - ," ' - �- - - 400cfm 200cfm Ext' roof vane PROVIDE SPUTTER DAMPER FOR EACH TAKE-OFF. USE 45 DEdR,ZE "' .......... --- - SDIabove TAKE-OFFS. A♦ 12 x 12" ♦ I ," ; 4 t f. RETURN,AIR GRILLE t t _ - a IT H N/ 50 fm.:. i t:: R Q " �_ Supply Duct 10 a, :. 6. PROVIDE ALL REQUIRED DUCT OFFSETS: T ! CROSS GRIDERS. OR EXHAUST FAN fi , ¢ �: ,,. _ 0 1 01 N k .:; _• E SD- r !' '7. THE CONTRACTOR SHALL NOT FABRICATE ANY DUCT SECTION. V►(EN :15ocfm •c_ - - "" N c' -- - - _ _-_ _ " AFTER APPROVAL OF DUCTWORKS SHOP DRAWINGS PRIOR TO FINA 1 ry V AVAILABLE SPACES AND - Ext' roof rid . -_ �_ COORDINATOEN WITH)ABLLSOTH RF TRADESG THERMOSTAT CONNEC ON f { Va above �. W _ STIR ii I ADDITIONAL TO THE SPECIFIED TYPE _ 1 1 E 0 T II I iE CONTRA�OIR 400 cfm spi 400'cfm � H � I I- - -- S O -- " ,l �;, r ,• 4 cfm II E CONSTRUCTION SET. CONSISTING OF THROW AWAY I T DAM PJ2"Gas Furnace I J= I- , S i, 1 J I:' L. T2" THICK IN ACCORDANCE'WITH FILTER RACKS Or .AILL AIR PER HALL SUPPLY Outside Nr Ir'ake - --- - ♦ C+1 0 II I j ; I - 0 I. I, 0° „I I � FILTERS. 1 ' OR EF T2' I = -_ i y: MOVING EQUIPMENT. r WAITER TATION O I I, I: I I I I � I r 80 cfm ) r I. I' I I Y I 02 Gas ' -- - c E _. -*-j q. 'ROVIE C A CSO C,i T c CF. T _ v � _,_..... � � i LES_ RE-CIRCUI_ATIOrI �, (PE :vp rn ;. I Furnace Flue 4„ ♦ _ -_♦ 1 k I. CTE` TO TNF L.I tl S�bI rCH FOR E , -T 12"x 2 Retu n D' I, EACH RC'G P I' ti. ! -- _ SL PLY a Nn)K� JrTi_�IOR Y Y. • f DINING AREA W FORM � 50 cfm TWO FO CONTACTS, I �0 0 C CO AC S \ �' - --- - 10. ALL THERMOSTATS SHALL BE 24 VAC COOL-HEAT WITH PRO CONTACT ONE FOR POWER, r Y. U_ \ L - -- - - - - - 1 -- ?06 p � � -- - - - - - � ---7-- - - - I 8 fm 1 .- - i f SWITCHING SUB-BASE AND LOCKABLE PROTECTIVE COVER. INSTALL.'TFHEM ."Al t. ♦ CONTACT TWO FOR ALARM. >n { 20"x20' 50cfm 4 - - - - - - - - --- -- - - - - _ 5'-0" A.F.F. .jt I 7.. 1 F 2 -► I Supply Duct _06 SD-2 '♦ - _'y _ .� 400 cfm 400 cfm 400 cfm A " { - 1 ' _ _-� ,' R -t cm -1\11t se, Ext' roof va;l 11 . FOR EACH ROOF-TOP UNIT PROVIDE AT THE RETURN AIR DU ' ,A fir==- 12 x 1 'Re Duct �- f D-I " - .-� ' 0 0" I 010" above SMOKE DETECTOR TO SHUT •• O . W DO N T IN , �F 1 ♦ -20"x20 s "x20" HE OF FIRE. r BRAZED TUBING CU o I♦ Su I Duct r ♦ ♦ 18"x 18" 12"x 12 4. ' REFRIGERANT LINE SETS''; pp lyDuct :- 12. PROVIDE FACTORY INSTALLED HEATERS, ROOF CURB, DUCT P NUM , � UTILITY RO c. upply Duct n, SuPPIY Duct i W T .: - (ALL SIdCTION LINES ARE .INSULATED); -25% FRESH AIR INTAKE HOOD WITH BI :. t" iw WOWEN's 06 5D-z - - ; ;OI.._ -- - - -I 2'-0"- -- - ;2'-0" SCREEN.WITHFILTER PROVIDE ALL REQUIRED ACCESSORIES TO HAVE A TRUEs ''. O J P. DOWN-FLOW UNIT. > o r. F Two.6"to vents runs above ceiling,cgmbine z j to one 8"vent upto roof wl rain cap. 13, PROVIDE HV WASHABLE POLYURETHANE FOAM 1 ' FILTERS. y I { o 1 I - - - + Terminate vents min.of 36"above any outside HVAC SPLIT CONDENSING UNIT w f air intake within10'-0". 14. ALL UNITS SHALL BE A.R.I. AND UL APPROVED WITH MIN. (5� YEARS ?7 { �'- e I WARRANTY. n S HWH Flue 06"up through roof. C f. I Furnish&install a roof lack,storm collar,& 15. WHEN A CONCENTRATED LOAD EQUAL TO C 4RGFF' ^+N ZOO LBS o r° L 0 on .3, all-weather flue cap. Terminate vents min.of � 'LIED 4" OR MnRr FROG'' A PANEL POINT, ELF' I; U S i rt UT w 36"above any outside air intake within 10'-0". trQMrOSED OF 2-L2X2X3/16 SHALL BE ADDED FROM THE POINT OF LOAD m APPLICATION TO THE PANEL POINT. ( " 1Outdoor Combustion Air Intake(2 x 010"). GAS FURNACE C4 m = Li Q Terminate one duct 12"above the floor& 16. THE SPACE BETWEEN CEILING AND ROOF DECK WILL NOT SERVE AS GF 1 another one within 12"of the ceiling. J�A THE PLENUM OF THE RETURN AIR FOR HVAC UNIT. Extend ducts up thru roof&provide roof curb, flashing,gooseneck cap,&bird screen. i HVAC PLAN SCALE: 3/16 = 1 -O RECESSED DOWNLIGHT NOTES: i , uuciwork aea;ign, construction and installation shall conform i- IMC _ PENDANT LIGHT W/ LANTERN I Section 603. duct insulation used must be labeled as to R value, flame spread, and smoke; per IMC 604.7 and the Energy Code. , 2, Firestop around all pip;,ig nd ductwork thr,,.,r,h fire r-•led floors, �t I s, and walls per International Mechanic(. 3' =1, I- Ems' ` �LUOPFSCENT , ,sr i TROFFER FIXIURE � , � MAKE-UP AIR & EXHAUST FAN SCHEDULE VAPOR PROOF LIGHT FIXTURE O MANUFACTURE FAN CFM STATIC RPM ELECTRICAL SHWING � U TAG & HP PRESSURE Volt/r/Hz T � . MODEL No. EF-K1 PennBarry" XMHEN ( FX18B 3/4 3,922 0.250" 870 208/3/60 146 >f UST FAN EF-K2 OR EQUIV. W f PennBarry"' ILITCHEN VENTILATION AIR SCHEDULE (AS PER 2009 IMC, Table 403.3) �t Q ` SF-K1 R EQUIV. 5 6,808 0.500" 500 208/3/60 214 MAU-UP FAN OR EQUIV. Default People Outdoor Area Outdoor Zone Air Zone Floor Breathing Zone Outdoor Zone Outdoor o I Occupant Airflow Rate in Airflow Rate in Distribution cn " LOCATION Area(Az) one Population(Pz Airflow(CFM): Airflow(CFM): _-W I (FT I) Density Breathing Zone(Rp)Breathing Zone(RD) t � Effectiveness (#/1,000 FTC) (CFM/PERSON) (CFM/FT') Vbz=RP Pz+Ra Az (Ez) Voz=Vbz/Ez O WAITING/CASHIER c AREA 91 30 91 x 30/1,000=3 5 0.06 5 x 3+0.06 xt 91=21 ' 1.0 21/1.0=21 - - -- - MANUAL VOuUlvjF D ivi�LR I RESTROOM EXHAUST FART SCHEDULE DINT �, '' ' 702 70 702\ 70/1,000 5n - -- 7 �r 702-50-' 1.0 502It 1.0=502 ( ITh LOCKING QUADRAN ) t_' _ _ W 1 E F = WI; SUSHI/BAR AREA 323 100 '� x 7.5 0.18 7.5 x 33+0,18 xt 323=306 1.0 306/1.0=106 m OK TAG MANUFACTURE CFM 0 HVI VOLTS NOMINAL DUCT GTHI i HOUSING DDYENSIONS (IN.) HPG. WT REMARK11 & 0.10 SP SONES AMPS RPM DIAMI<'11�f (Wi (LBS) KITCHEN AREA 573 - - ___ 4" MINIMUM MODEL No. (IN.) L W H DIA. (IN.) L -- - EF-T1 BROA WAITER STATION 114 30 114 x 30/1,000=4 5 0.06 5 x 4+0.06 x 114=27 1.0 27 11.0=27 4-37 S80U 80 1.0 120 1.4 820 4 9 5/8 9 3/4 7 5/8 10.0 MHN'S RM - OR V 0.1" SP EF-T2 BROA System Outdoor Airflow(CFM): Vot=, ,I,„,.,.,Voz 856 S80U 80 1.0 120 1.4 820 4 9 5/8 9 3/4 7 5/8 10.0 WOMEN'S RMOR EQUIV, 1 MAIN DUCT 0.1" 5P Outdoor air provided by AC:two existing 5-ton(600 cfm),totally provided=600 +600= 1,200 cfm 1,200 f NOTE: RECTANGULAR BRANCH I - 1. THE LOCATION OF OUTSIDE AIR INTAKE OPENINGS AND EXHAUST VEMT SHALL I GRILLE & DIFFUSER SCHEDULE CONFORM TO IMC 401 .4. OUTSIDE AIR INTAKE OPENINGS SHALL BE LO)CATED A DUCT DETAIL N.T.S. MARK SEFVICE MANUFACTURER MODEL NECK SIZE BORDER MODULE SIZ MINIMUM 10 FEET FROM ANY VENT, EXHAI.IgT, OR OTHER NOXIOUS CONITAMINANT. (IN) (IN) R) I DA R ` 1` aTION 2. SMOKE DETECTOR SHALL 3E INSTALLED ..i RETURN AIR SYSTEM OF EEXISTING HVAC SD-I SUPPLY TITUS OMNI 010" SURFACE24" x 24" wMH A&," lu_ AG AREA, CASHIER AREA, :• ,HI / BAR ARE.t UNIT„ AND A REMOTE STATION IS REQUIRED FOR THE DUCT SMOKE DETECTORS AS PER HALLIIAY TO RESTROOM _ IMC 606.2.1 AND 606.4.1 . VANES TATiON, SUSHI - -- - _-� _.._ SUPPLY TITUS OMNI 06" SURFACE 12" x 12" 1►H11'E AG-04 WOMEN'S ROOM, MEN'S ROOM, W,'.I­F! �' / L ':JIRED OUTSIDE AIR SHALL COMPLY WITH �E31.. r.. F'ER BAR AREA -- - L- 11L_ATION AIR SCHEDULE", REQUIRED 856 CFM OUTDOOR AIR, ACTUALLY PROVIDED USE GALVANIZED VANES 0�Gh��ANI7ED A RGI RETURN TITUS 350R 12" x 24" LAY-IN 12" x 24" WI�I'IR AG-10 BALLDAY TO RESTROOM, WAITER STATION 1 ,200 CFM, SO THESE HVAC UNITS ARE ADEQUATE FOR THIS TENANT'S SPACE. OR ALUMINUM DUCTS PLATE 5AME GAUGE AS DUCT HVAC UNIT SCHEDULE _ > j I SPLIT SYSTEM CONDENING UNIT AIR HANDLER / INDOOR COIL GAS FURNACE �+ i G ELECTRICAL DATA TYPE ICAL DATA MAX. MODE I S G DMAX. MODEL EXI'G C OLtNG SEER VOLTAGE MINIMUM MAX FUSE SIZE 3H1PP$ 1�1''G 7 TOTAL MAX. VOLTAGE MINIMUM MAX FUSE SIZE SHIPPING NET EXT'G CONNECTION VENT PIPE VOLTAGE MINIMUM MAX IM SIZE SHIPPING NIT OR TAG MODEL No. TONS �MBH) OR TAC M( P :: . ,. TONS O.A. Indoor Fan or I (Matched AR(Matched All RANGE CIRCUIT OR MAX CIRCUIT 11Ei6It'1' �T CFM RANGE CIRCUIT OR MAX CIRCUIT HEIGHT 11E1GHT OR TAG MODEL No. MAX. GAS AFUE PIPE SIZE DIAMETER - RANGE CIRCUIT OR MAX CiRtCUIT HEIGHT WEXHT DUCT 512E OVER 24"x 24" 50. DUCT 51ZE 24"x 24"OR UNDER PdEIP CU only) CU only) AMPACITY BREAKER LM >pfiR# CFM Indoor Coil AMPACITY BREAKER LBS LBS NEW INPUT (MBH) ELBOW`WITH TYPE"A" DOUBLE 5.0. ELBOW WITH TYPE "B" - �O(IN.) MIN (IN.) AMPACITY BRIAM LBS LHS I TRANE� TRANEx TRANS® THICKNE55 VANES DOUBLE THICKNE55 VANES Z NEW CU-t 4TTA306OD3 5 60 13 208-230 3 60 21 35 281 67 53 NEW GF-1 TUHIB06OA9361A 60 95.0% 1/2 02" 115/1/60 9.2 15 150 140 / / � NB'w CC-1 CXCB080CS3C 5 2,000 800 Indoor Coil OR EQUIV. OR EQUIV. OR EQUIV. TRANE� -- -- - TRANE� TRANS" 1 NEW CU-2 4TTA3060D3 5 60 13 208-230/3/60 21 35 261 228 NEW CC-2 CXCB06f 1'>,' ', k,A, 5 2,000 600 Indoor Coil t;7 ;3 ;';'h' C !:,9361A 60 95.0% 1 1/2 02" 15 150 OR EQUIV. OR ERUf�. - -- - -- -- 9H _ 1 `IV. 4 s V T�u,-WNICt_.PLIA+NG=.10 ELECTRICAL DIAG,; E S'IC„N ON THE':Pt Q,S ARE INTENOEO TO PROWA THE w.I CfI.,;;! 'hr C,R„ATIO,POSSIBLE THEY uF.NOT'0 BE CONS"XL'ED ENGINEERED PLANS.If IHL, ,� n v.-L„''LO 0 "Y;R ARE RIGUR'1•: 'Luis .Q - UE IHE RESP(N,'.,,I;ILITY 01 THE CUNT 10 CINWSKMI SUCH SERVICES. - .. L �I �1�IFlIARIII q,lg�l�ll '