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CRISP FLATBREAD - FOOD (2)
Crisp Flatbread 791 Main S' _—_OsteNille fi rtµg y BOARD OF HEALTH Town of Barnstable JohnT. Norman ` Board of Health Donald A.Gaudagnoli,M.D. r3AWNSTanLL F.P.(Thomas)Lee,. '$ A 200 Main Street, Hyannis, MA 02601 Daniel Luczkow,M.D. Alt. y5}4. i 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: 367 Issue Date: 01/01/2022 DBA: CRISP FLATBREAD OWNER: CRISP FLATBREAD INC. Location of Establishment: '791 MAIN STREET OSTERVILLE„ MA 02655 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 34 OutdoorSeating: 13 Total Seating: 47 FEES FOOD SERVICE ESTABLISHMENT: $250.00 YEAR. 2022 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2022 B&B- FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE- FOOD: MOBILE-ICE CREAM: Q� FROZEN DESSERT: Thomas A. McKean, IRS, CHO, Health Agent FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: 10/13/15 BOH granted septic variances with FAST system with the condition that there are no more than 46 seats total (in and out). } 005P For Offic Initials• Town of Barnstable f Date Paid Amt Pd$ Inspectional Services 039. Public Health Division Thomas McKean, Director 200 Main Street,Hyannis,MA 02601 Office: 508-862-4644 Fax: 508-790-6304 APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE NEW OWNERSHIP RENEWAL NAME OF FOOD ESTABLISHMENT: MAC-1p ADDRESS OF FOOD ESTABLISHMENT: ]_ Y I i r PH K) �+- ()51-eaVtU e + MAILING ADDRESS(IF DIFFERENT FROM ABOVE): ,IM E-MAIL ADDRESS: }P,1Z �° �rr TELEPHONE NUMBER OF FOOD ESTABLISHMENT: (4�)(Y l - O ZZ� TOTAL NUMBER OF BATHROOMS: 2- WELL WATER:YES NO V".. (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL:_� SEASONAL: DATES OF OPERATION: / / TO NUMBER OF SEATS: INSIDE: � OUTSIDE: 13 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. '�f IS WAIT STAFF PROVIDED FOR OUTSIDE DINING? y IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S)? TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW) FOOD SERVICE RETAIL FOOD-ONLY required for TCS foods(foods requiring refrigeration/freezer) BED&BREAKFAST CONTINENTAL BREAKFAST COTTAGE FOOD INDUSTRY(formerly residential kitchen) MOBILE FOOD FROZEN DAIRY DESSERT MACHINES ... (MONTHLY LAB ANALYSIS REQUIRED) CATERING... (CATERING NOTICE REQUIRED BEFORE EVENT(SEE PAGE#2) *** SEASONAL,MOBILE & NEW FOOD ONLY*** REQUIRED TO CALL HEALTH DIV.FOR INSPECTION PRIOR TO PERMIT BEING ISSUED PLEASE CALL 508-862-4644 Q\Application FormsTOODAPP 2020.doc P OWNER INFORMATION: FULL NAME OF APPLICANT tj �&Vvo��, n SOLE OWNER: ES NO (� ' OWNER PHONE # J': n(Q �3M ADDRESS CORPORATE OWNER: 6 CORPORATE ADDRESS: PERSON IN CHARGE OF DAILY OPERATIONS: . List(2) Certified Food Protection Managers AND at least(1)Allergen Awareness Certified Staff All FOOD ESTABLISHMENTS must have 1 Certified Food Protection Manager PER SHIFT. **ATTACH COPIES OF CERTIFICATES** The Health Div. will NOT use past years' records. You must provide new copies and POST THE CERTIFICATES at your food establishment. Certified Food Managers Expiration Date Allergen Awareness Expiration Date 1. JAM10cUPY � � 27i22, 1. Sir ki- 5123 / 2Z q(b -P-s�R 69 23 - / ;zo;- SIGOATRE OF APPLICANT DATE ***FOOD POLICY INFORMATION*** SEASONAL FOOD SERVICE: All seasonal food establishments,including mobile trucks must be inspected by the Health Div. prior to opening!! Please call Health Div. at 508-862-4644 to schedule your inspection. Please call at least(7)days in advance. FROZEN DAIRY DESSERTS: Frozen desserts must be tested by a State Certified lab prior to opening and monthly thereafter, with sample results submitted to the Health Div. Failure to do so will result in the suspension or revocation of your Frozen Dessert Permit until the above terms are met. CATERING POLICY: Anyone who caters within the Town of Barnstable must notify theTown by fax or mail prior to catering event. You must complete a catering notice found at http://www.townofbarnstable.us/healthdivision/applications.aso. OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. NOTICE: Permits run annually from January 1 st to Dec.3 1"each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC 1 st. Q:Wpplication FormsTOODAPP REV3-2019.doc THE rqr, TOWN OF BARNSTABLE , • HEALTH INSPECTOR'S Establishment Name: - Date: Page: _Of v �{ OFFICE HOURS • : BARNSTABLE. ` - PUBLIC 2 0 MAN STREET 3:3 4 0- .30 P.M. DIVISION - 0- :30A.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified 3:3 63 9. moo$ HYANNIS,MA 02601 MON.-FRi. No Reference R-Red Item PLEASE PRINT CLEARLY 508-862-4644 FOOD ESTABLISHMENT INSPECTION REPORT _ IOV Name Date4,, Tvoe of T e ns ection'O AddreIr ss Risk -Food Servi Re-inspection �� Level a aI Previous Inspection Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint �] Person in Charge(PIC) Vi/n ime Bed&Breakfast HACCP V w In: ,�M C� 1Other C_ Inspector IlLaUaL S 6� Out: /lY"` 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) ❑ 4,e 4- - Action as determined by the Board of Health. Allergen Awareness 590.009(G) C� 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 hC. ❑ 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 o - 6 ❑ 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 c�� C ❑8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATION (HSP) - ❑9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HSP- .. I p C _ ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY f` ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories 17 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 i A JE? 4 ❑ Yes Non-critical(N)violations must be corrected immediately or within 90 days as determined b the Board of Health. Overall Rating �- Y Y ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion � Re-inspection Sc e �mergency Suspension C N Official Order for Correction-Based on an inspection today,the items checked indicate violations of 105 CMR 590.000/Federal Food Code. ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food B=One critical violation and less than o 6 n-critical violations 9 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If if no critical violations observed,4 to 6von-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 26.Water, Plumbing C=2 critical violations and less than 9 non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of y y (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must violations observed,7 to 8 non-critical violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violation,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 Sign Print: 31.Du'mpstt screened from public view Permit Posted? L Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Signa re Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen? Y N .. _>. ..�, �:�,- ._,. :.� � �. - ...�-.:..-,--� _a„ti,-.., .,ti-..,• -- -..--�- �. v _ ... -_ _ _ _ _ � ..-.» .v- - e , � .-..°- ,. .. - .-,-.may-- - .- - T---` - - _ Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 6 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) d-DeonstrationofKnowle'dge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs 2-103.11 Person-in-Charge Duties Cooked and RTE Foods.* 3-302.14 Protection from Unapproved Additives* 19 PHF Hot and Cold Holding Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F 590.004(F) EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* Other* g g 3-501.16(A) Hot PHFs Maintained At or Above 140°F* 2 590.003(C) Responsibility of the Person-in-Charge to 7-102.11 Common Name-Working Containers* * Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F 7-201.11 Se aration-Stora e* Applicants* 3-302.11(A) Food Protection* P g 20 Time as a Public Health Control 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 7-202.11 Restriction-Presence and Use** 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use - 590.004 11 Variance Requirements 3-304.11 Food Contact with Equipment and Utensils * ( ) q 590.003(G)r 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 Reservice of Food* 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions g ( ) Disposition of Adulterated or Contaminated Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources g Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a HermeticallySealed Container* Sanitization Temperatures* Raw Seed.Sprouts Not Served* P 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIMEITEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 ' Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or Equipment 5-101.11 Drinking Water from an Approved System* * gg Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* E/f c"11112001 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min* Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 4-703.11 Methods of Sanitization-Hot Water and 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS Stuffing Containing Fish,Meat,Poultry or 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* g g � 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- Sources* ing,mobile food,temporary and residential 10 Proper,Adequate Handwashing Ratites-165°F 15 sec*3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodbome illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special Requirements. $ Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.1I(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 Commerciall Processed RTE Food-140°F* (Blue Items 23-30) 3-202.15 Package Integrity ( ) y Critical and non-critical violations,which do not relate to the foodborne 12 Prevention of Contamination from Hands 3-403.11 Remaining 3-101.11 Food Safe and Unadulterated* (E) 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* IS Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 3-202.18 Shellstock Identification* 13 Handwashing Facilities 3-501.14(A) Cooling Cooked PHFs from 140°F to 70°F 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Item Good Retail Practices FC 590.000 Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 * 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 29. 1 Special Requirements 009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Formback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. "Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. `pf ME TpN, TOWN OF BARNSTABLE.. _ .. HEALTH INSPECTORS Establishment Name: Date: - Page: Z of,_ ti OFFICE HOURS : E.O` PUBL IC 0 HE N SH DIVISION ' _. 8:00 -9:30A.M. 3:30-a:3o P.M. BAR Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified 9vA ;'39. �0� HYANNIS, MA 02601 - - MON.-FRI. No Reference R--Red,Item- - PLEASE PRINT CLEARLY _ 508-862-4644 FOOD ESTABLISHMENT INSPECTION-REPORT `%-e Vim, bl Name C&)'S Date I Type of jype f Inspection Operation(s) 17RU07n Address Risk o e e-inspection Level a ail Previous Inspection `° a v" "D Cj Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness d C 1-167 4- Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP U 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) ❑ �`� - F 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 %( f 4- ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals ,, l FOOD FROM APPROVED SOURCE TIMEITEMPERATURE CONTROLS(Potentially Hazardous Foods) P-Mz ' ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating °� f ❑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 TO 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 ❑ 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 g re ardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food B=One critical violation and less than non-critical violations if no critical violations observed,4 too 6 von-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than i non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of be in writing and submitted to the Board of Health at the above address violations observed,7 to 8 non-critical violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials (FC-7)(590.008) 9 violation,4 to 8non-critical violations=C. 29.Special Requirements (590.009) within 10 days of receipt of this order. Print: Si g n t 30.Other DATE OF RE-INSPECTION: Inspector's ` 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Signat e2 Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen? Y N ' '1 ^ ..a-• ra.-..�-�r^.�.f�-� r.r�r-✓ram+.r� �.tti.-✓a/'ti.-'-f.Je'-!", a..er-..��-e��-`Y-.n-rc"=-r.��--�.�.r�....�P-�•�-� v r� -�«. �-�_ .�-r.«..r. -.+ �v�_ .. .�..... $' f" r ^' �...x r i '" ��_ . -s-.-���r _ _. -.. _..r,.-yam„^�•-a.rc+.J"�J-r. - .r. r�-. r .- .-. •^ter ... ti. - - - 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) J. FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs Cooked and RTE Foods.* * 19 PHF Hot and Cold Holding 2-103.11 Person-in-Charge Duties 3-302.14 Protection from Unapproved Additives Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F 590.004(F) EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 2 590.003(C) Responsibility of the.Person-in-Charge to Other* 7-102.11 Common Name-Working Containers* * 3-501.16(A) Hot PHFs Maintained At or Above 140°F Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F 7-201.11 Separation-Storage* Applicants* 3-302.11(A) - Food Protection* P g 20 Time as a Public Health Control 7-202.11 Restriction-Presence and Use* 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 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 Resu icted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004 A-B Compliance with Food Law* * 3-801.11(D) Raw or Partially Cooked Animal Food and ( ) P 4-501.111 Manual Wazewashing-Hot Water 7.206.12 Rodent Bait Stations * 3-201.12 Food in a Hermetical] Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served Y P 7-206.13 Tracking Powders,Pest Control and I 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Wazewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16' Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11 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 * Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System* ( ) Eggs-Immediate Service 145°F 15 sec Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Eg'i"1112001 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min* Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and StuffingContaining Fish,Meat,Poultry or 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* g 590.009(A)-(D) Violations of Section temporary and a ide it cater- * Ratites-165°F 15 sec* in mobile food,tern or and residential Sources 10 Proper,Adequate Handwashing g' P Game and Wild Mushrooms Approved By 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Regulatory Authority 2-301.11 Clean Condition-Hands and Arms* 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodbome illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special Requirements. 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3-403.11 C Commercial] Processed RTE Food-140°F* (Blue Items 23-30) 3-202.15 Package Integrity ( ) y Critical and non-critical violations,which do not relate to the foodbome * 12 Prevention of Contamination from Hands 3-403.11E Remaining Unsliced Portions of Beef Roasts* 3-101.11 Food Safe and Unadulterated ( ) g illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 13 Handwashing Facilities 3-501.14 A CoolingCooked PHFs from 140°F to 70°F 3-202.18 Shellstock Identification ( ) Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction* Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3�02.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance'Supplied with Soap and hand Drying Devices Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients' 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 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. THE Tpk, TOWN OF BARNSTABLE. - _ ,HEALTH INSPECTOR'S Establishment Name: Date: - Page: of 3. . ti 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 .A.- �0� HYANNIS,MA 02601 - - MON.-FRI. No Reference R.-Red Item - PLEASE PRINT CLEARLY. ATEO MA'S a 508-862-4644 - FOOD ESTABLISHMENT INSPECTION REPORT �.� V, -�- AL Name Date) Type of Type of Inspection O on s ou m Address � � - 8 - Risk pod Sery ce e- ction 1 Level Re ai Previous Inspection Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness _ LA Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP In: 11 Other Inspector Vo 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 F� l ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ✓ L & ❑ 5.Receiving/Condition ❑ V.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 CC / ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories 44D 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 Non-critical(N)violations must be corrected immediately or Action Required: [:1 No [:3 Yes within 90 days as determined b the Board of Health. Overall Rating y y ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction:Based on an inspection today,the items checked indicate violations of 105 CMR 590.000/Federal Food Code. 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 regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food B-One critical violation and less than 4 non-critical violations if no critical violations observed,4 to 6npn-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than 9 non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of i ' 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 8npn=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 S' natur Pri 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N Print: #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Signature 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 Identifying Information-Original Containers* * 3-501.16(A) Hot PHFs Maintained At or Above 140°F Other 2 590.003(C) Responsibility of the Person-in-Charge to 7-102.11 Common Name-Working Containers* Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F 7-201.11 Separation-Storage* Applicants* 3-302.11(A) Food Protection* P g 20 Time as a Public Health Control 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 7-202.11 Restriction-Presence and Use* 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.004 11 Variance Re uirements 590.003(G) Reporting by Person in Charge* 3-304.11 Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions* ( ) q Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Rated or of Food*Contaminated 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Olspositlon ofAdulterated or Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 j 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 Hermetical] Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* Y P 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs - CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(1)(2) Eggs-155'F 15 sec 22 3-60311 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* Effeai-11112001 4-002.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130`F 121 min* Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) I Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 4-703.11 Methods of Sanitization-Hot Water and 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* Stuffing Containing Fish,Meat,Poultry or 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- Sources * Proper,Adequate Handwashing 10 Ratites-165`F g' 15 sec* in mobile food,temporaryand residential -Game and Wild Mushrooms Approved By 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Regulatory Authority 2-301.11 Clean Condition-Hands and Arms* 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12, Cleaning Procedure* 165°F* foodborne illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special 2-401.11 Eating,Drinking or Using Tobacco* * Requirements. 5 Receiving/Condition g, g g 3-403.11(A)&(D) PHFs 165`F 15 sec 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165'F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES 3-301.12 Preventin Contamination When Tastin * * (Blue Items 23-30) 3-202.15 Package Integrity* g g 3-403.11(C) Commercially Processed RTE Food-140°F Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 13 Handwashing Facilities 3-501.14 A 3-202.18 Shellstock Identification ( ) Cooling Cooked PHFs from 140`F to 70'17 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* * 5-204.11 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 28.7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability Poisonous or Toxic Materials FC-7 .008 HACCP Plans i 6-301.12 Hand Drying Provision 29. 1 Special Requirements 009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Formback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.00.0. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.600. 0 TOWN OF BARNSTABLE HEALTH INSPECTORs Establishment Name: 7 Date: Page: of (o OFFICE HOURS PUBLIC HEALTH DIVISION ® 8:00-9:30 A.M. BAR- NSrABLE. 200 MAIN STREET O \ 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified MAss. l MON.-FRI. HYANNIS,MA 02601 KrN 508-862-4644 No Reference_ R-Red Item PLEASE PRINT L RLY rFO MPS O FOOD ESTABLISHMENT INSPE TON REPORT - I] ' Name Date ° ype of ne of Ins ec ion 1140 f ` s Routin Address Risk Food Service spection Level PrevDate: us pria Telephone Residential Kitchen Date: / Mobile Pre-ope ti Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint - Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other Inspector `J �f Each violation checked requires an explanati n on the narrativ a and a citation of specific provision(s)violated. -'*- Violations Related to Foodborne Illness Interventions and/Risk Factors Red Items Anti-Choking 590.009(E) ❑ 0 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 a / 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 /. 40 ❑ 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 IV ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories .1 Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) i AIL) Corrective Action Required: ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or Overall Rating �a 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,Wit s Embargo 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 4 non-critical violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If Seriously Critical Violation=F is scored automatically if: no hot 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-cri al violations. If 1 critical refrigeration. violation,4 to 8 non-critical violati s=C 29.Special Requirements (590.009) within 10 days of receipt of this order. 30.Other DATE OF RE-INSPECTION: Insp c s Si atur Q °rint: 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N 5, #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Signet 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* $ 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 f 590.004(F) EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 2 590.003(C) Responsibility of the Person-in-Charge to Other* 3-501.16(A) Hot PHFs Maintained At or Above 140°F * 7-102.11 Common Name-Working Containers* Require Reporting by Food Employees and Contamination from the Environment 7-201.11 Se 3-501.16(A) Roasts Held At or Above 130°F* Separation-Storage* Applicants* 3-302.11(A) Food Protection* P g 20 Time as a Public Health Control 7-202.11 Restriction-Presence and Use* 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.004 11 Variance Re uirements 590.003(G) Reporting by Person in Charge * 3-304.11 Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions* ( ) q Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* * 7-204.11 Sanitizers,Criteria-Chemicals* - _ REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Reared or of Food 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated ( ) 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 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* 4-561.111 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs*. Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 AnimalConsu Fooer d That Posted for Consumption of * 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System - - * gg Not Otherwise Processed to Eliminate Equipment 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Effective uuzoor 4-602.11. Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min* Eggs* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surf 4-702.11 Frequency Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* faces of Equipment* Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Ho[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.l l(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and IMId Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodbome illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail ni 3-201.17 Game Amals* 11 Good Hygienic Practices 1 T Reheating for Hot Holding practices should be debited under#29-Special 2-401.11 Eating,Drinking or Using Tobacco* * Requirements. 5 Receiving/Condition g, g g 3-403.11(A)&(D) PHFs 165°F 15 sec 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3-403.11 C * (Blue Items 23.30) 3-202.15 Package Integrity O Commercially Processed RTE Food-140°F Critical and non-critical violations,which do not relate to the foodbome 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3-403.11(E) RemainingUnsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 TagsiRecords:Shelistock 590.004(E) Preventing Contamination from Employees* r' .. Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 13 Handwashing Facilities 3-501.14 A 3-202.18 Shellstock Identification ( ) Cooling Cooked PHFs from 140°F to 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/4545°F Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction* Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients• Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 1.008 HACCP Plans 6-301.12 Hand Drying Provision 29. Special Requirements 1.009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* r 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. °FTKEr TOWN OF BARNSTABLE HEATH INSPECTOR'S Establishment Name: Date: Lpage: Of ° OFFICE HOURS PUBLIC HEALTH DIVISION. ' 8:00-9:30A.M. BARNSTABLE. ` 200 MAIN STREET 3:3o-a:3o P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified �p ,639'�. HYANNIS, MA 02601 M-8 -FRI. No Reference R.-Red Item PLEASE PRINT CLEARLY 506-862�644 'FDN1P' FOOD ESTABLISHMENT INSP CT ON REPORT Name tiv Date a of ns ction Ir g Routine Address k ood Se isi�ectti n evel esid Pre vi Telephone Residential Kitchen Date: Q Mobile Pre-o n l 4 Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint V V „ Person in Charge(PIC) Time Bed&Breakfast HACCP n Other � Inspector /t� , Each violation checked requires an explanation on the narrative ge(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ . Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ OF FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑ 4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑20.Time As a Public Health Control ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HSP -- ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑.11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction:Based on an inspection today,the it s checked indicate violations of 105'CMR 590.000/Federal Food Code. F] Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food B=One critical violation and less than non-critical violations 9 if no critical violations observed,4 too 6 von-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than 9 non-critical If no critical water,sewage back-up,infestation of rodents or insects,or lack of ( )( ) be in writing and submitted to the Board of Health at the above address violations observed;7 to 8 non-cr'tfcal vi lions. If 1 critical refrigeration. 28.Poisonous or Toxic Materials FC-7 590.008 9 ion;4 to 8 non-critical viola ns 29.Special Requirements (590.009) within 10 days of receipt of this order. 30.Other DATE OF RE-INSPECTION: I nat re Print: C f. 31.Dumpster screened from public view. Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert'Machines: Outside Dining Y N PIC S Sig ture Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y _ N Dumpster Screen? Y N l- Violations related-to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 1q Food or Color Additives Law Cooled to 41'F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-262.12• 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* PHF Hot and Cold Holding Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F 590.004(F) * - - EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 2 590.003(C) Responsibility of the Person-in-Charge to Other* 9-102 * `.11 Common Name-Working Containers 3-501.16(A) Hot PHFs Maintained At or Above 140'F* Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F* Applicants 7-201.11 Separation-Storage*3-302.11(A) Food Protection* 20 Time as a Public Health Control ' 590.003(F) Responsibility of A Food Employee or An 3-302.15 7-202.11 Restriction-Presence and Use* 3-501.19 Time as a Public Health Control 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* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR- 3-306.14(A)(B)Returned Food and Rated or of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated ( ) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* q Food and Water From Regulated Sources g Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetically Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. Proper Cooking Temperatures for PHFs - CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drirking Water* Concentration and Hardness* 163-401.11 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 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* eff°"ve 11112001 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155'F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 4-703.11 Methods of Sanitization-Hot Water and 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS Poultry or Meat, 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* Stuffing Containing Fish, 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- 10 Ratites-165°F 15 sec* Sources* Proper,Adequate Handwashing ing,mobile food,temporary and residential Game and�Id Mushrooms Approved By - - 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145'F* kitchen operations should be debited under Regulatory Authority 2-301.11 Clean Condition-Hands and Arms* 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 - Cleaning Procedure* 165'F* foodborne illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b)All Other PHFs-145'F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices -17 Reheating for Hot Holding practices should be debited under#29-Special Requirements. 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* _ = 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES 3-202.15 Package Integrity* 3-301.12 Preventing Contamination When Tasting* 3-403.11(C) Commercially Processed RTE Food-140'F* Blue Items 23-30) 12 Prevention of Contamination from Hands Critical and non-critical.violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 3-202.18 Shellstock Identification* 13 Handwashing Facilities 3-501.14(A) Cooling Cooked PHFs from 140°F to 70°F * Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 * 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction Temperature Ingredients to 41'F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients' Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability _ 28. 1 Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 29. 1 Special Requirements .009 3-502.11 Specialized Processing Methods* 30. Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Forrnback6-2doc 'Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. 'Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. �p INE row TOWN OF BARNSTABLE. .• HEALTH INSPECTOR,s Establishment Name: Date: Page: of q OFFICE HOURS BAR-TAB�E.o� PUBLIC 200 MAN STREET 3:30-4:30 P.M. DIVISION - : 0-9:30A.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified MASS. g. MON.-FRI. HYANNIS, MA 02601 50s-862-3644 No Reference R-Red;Item PLEASE PRINT CLEAI#Y A rF0N1P'' FOOD ESTABLISHMENT,Mr, CTION-REPORT -21 Name r .1 D e of Type of Inspection O er tons Routine Address ' Risk `Food Service Re-inspection j Level a I Previous Inspection G Telephone Residential Kitchen Date: e Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness Caterer General CompI int Person in Charge(PIC) Time Bed&Breakfast H�AC-C In: ther Inspector Out: 47, Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ / �- Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIMEITEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑20.Time As a Public Health Control ❑8.Separation/Segregation/Protection REQUIREMENTS.FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HSP ❑ 10.Proper'Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) ( l� Corrective Action Required: ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or 1 within 90 days as determined b the Board of Health. Overall Rating Voluntary Compliance y y ry p ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction:Based on an inspection today,the items Embargo checked indicate violations of 105 CMR 590.000/Federal Food Code. ❑ g ❑ Emergency Closure Voluntary Disposal ❑ Other:❑ 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25:Equipment and Utensils (FC 4)(590,005) cited in this report may result in suspension or revocation of the food B=One critical violation and less than 4 non-critical violations g if no critical violations observed,4 to 6 non-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 26.Water,Plumbing and waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If C=2 critical violations and less than 9 non-critical. If no critical ' water,sewage back-up,infestation of rodents or insects,or lack of 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must violations observed,7 to 8 non-critical violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address within 10 days of receipt of this order. violation,4 to 8 non-critical violations=C. 29.Special Requirements (590.009) Y p 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N Print: #Seats Observed Frozen Dessert Machines: Outside Dining Y N P'To 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 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[0 * 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 7-201.11 Se 3-501.16(A) Roasts Held At or Above 130°F* Separation-Storage* Applicants* 3-302.11(A) Food Protection* P g 20 Time as a Public Health Control 7-202.11 Restriction-Presence and Use* 590.003(F) Responsibility of A Food Employee or An 3-302.15. Washing Fruits and Vegetables 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.004 11 Variance Re uirements 590.003(G) Reporting by Person in Charge * 3-304.11 Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions* ( ) q Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3.306.14(A)(B)Returned Food and Reservior 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* q Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004 A-B Compliance with Food Law* * 3-801.11(D) Raw or Partially Cooked Animal Food and ( ) P 4-501.111 Manual Wazewashing-Hot Water 7.206.12 Rodent Bait Stations 3-201.12 Food in a Hermetical] Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* Y P 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Wazewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 1 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(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* Equipment* gg Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* eg cem uuzom 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min* Eggs* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surf 4-702.11 Frequency Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* aces of Equipment* Shellfish* 4-703.11 Methods of Sanitization-Hot Water and 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* Stuffing Containing Fish,Meat,Poultry or 590.009 A (( )-(D) Violations of Section 590.009 )-(D)in cater- A * Proper,Adequate Handwashing Ratites-165°F 15 sec* g Sources 10 in ' mobile food,temporaryand residential Game and Wild Mushrooms Approved By 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Regulatory Authority 2-301.11 Clean Condition-Hands and Arms* 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodbome illness interventions and risk factors. * 2-301.14 When to Wash* 3-0Ol.l1 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 practiRequices should be debited under#29-Special 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3-403.11 C Commercial] Processed RTE Food-140°F* (Btue Items non-critical 23-30) 3-202.15 Package Integrity ( ) Y Critical and non-critical violations,which do not relate to the foodbome 12 Prevention of Contamination from Hands 3-403.11E Remaining Unsliced Portions of Beef Roasts* 3-101.11 Food Safe and Unadulterated* ( ) g illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 dwashing Facilities 3-202.18 Shellstock Identification* 13 Han 3-501.14(A) Cooling Cooked PHFs from 140°F to 70°F Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 3-402.11 Parasite Destruction* 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 * 5-205.11 Accessibility,Operation and Maintenance Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 1 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 1 Hand Drying Provision 29. Special Requirements .009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 1 Reduced-Oxygen Packaging Criteria* 8-103.12 1 Conformance with Approved Procedures* 5:590Fo!mback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. IKE Town of Barnstable BOARD OF HEALTH John T.Norman Board of Health Donald A.Gaudagnoli,M.D. i BAPNSTxn1E Paul J.Canniff,D.M.D. MASS 200 Main Street, Hyannis, MA 02601 F.P. Thomas Lee Alternate raffia 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: 367 Issue Date: 12/10/2019 DBA: CRISP FLATHEAD OWNER: CRISP FLATBREAD INC. Location of Establishment: 791 MAIN STREET OSTERVILLE, MA 02655 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 34 OutdoorSeating: 13 Total Seating: 47 FEES FOOD SERVICE ESTABLISHMENT: $250.00 YEAR. 2020 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2020 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: MOBILE-ICE CREAM: CrQh FROZEN DESSERT: Thomas A. McKean, IRS, CHO, Health Agent TOBACCO SALES: FOR ESTABLISHMENTS WITH SEATING: PERMIT 15 NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE .Restrictions: 10/13/15 BOH granted septic variances with FAST system with the condition that there are no more than 46 seats total (in and out). ;r Town of Barnstable For Office Use Onlv: Initials: _ a Date Paid` AMLU$ : uRvsrneLe. ! Inspectional Services MASS ' �+ ('heck s63q.a, Public Health Division Thomas McKean, Director T 200 Main Street,Hyannis,MA 02601 S Office: 508-862-4644 Fax: 508-790-6304 APPLICATION FOR PERMIT TO OPERATE FOOD ESTABLISHMENT DATE NEW OWNERSHIP RENEWAL NAME OF FOOD ESTABLISHMENT: aC1 Sf r�P`-7 , ADDRESS OF;i�OOD ESTABLISHMENT: n G 1 1 ,y/64 Q j S�— MAILING ADDRESS(IF DIFFERENT FROM ABOVE): E-MAIL ADDRESS: GaAl TELEPHONE NUMBER OF FOOD ESTABLISHMENT: (�O ) �b t� - N72, TOTAL NUMBER OF BATHROOMS: y� WELL WATER:YES NO__AZ.. (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL:_� SEASONAL: DATES OF OPERATION:_/_/ TO NUMBER OF SEATS: INSIDE: OUTSIDE:-177-) 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?--1 IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S)? Nl l TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW) _VFOOD SERVICE RETAIL FOOD-ONLY required for TCS foods(foods requiring refrigeration/freezer) BED&BREAKFAST CONTINENTAL BREAKFAST COTTAGE FOOD INDUSTRY(formerly residential kitchen) MOBILE FOOD FROZEN DAIRY DESSERT MACHINES ... (MONTHLY LAB ANALYSIS REQUIRED) CATERING ... (CATERING NOTICE REQUIRED BEFORE EVENT(SEE PAGE#2) *** SEASONAL,MOBILE & NEW FOOD ONLY*** REQUIRED TO CALL HEALTH DIV.FOR INSPECTION PRIOR TO PERMIT BEING ISSUED PLEASE CALL 508-862-4644 Q:\Application FormsTOODAPP 2020.doc .F w OWNER INFORMATION: FULL NAME OF APPLICANT SOLE OWNER: YE /NO -7DOWNER PHONE# (� tQ (030D ADDRESS_ Q5TFj&y1 U-t✓— CORPORATE OWNER: L�Lc- A-4T aeuxYn I LLC, CORPORATE ADDRESS: � � MA ) - T— PERSON IN CHARGE OF DAILY OPERATIONS: List(2) Certified Food Protection Managers AND at least(1)Allergen Awareness Certified Staff All FOOD ESTABLISHMENTS must have 1 Certified Food Protection Manager PER SHIFT. **ATTACH COPIES OF CERTIFICATES** The Health Div, will NOT use past years' records.You must provide new copies and POST THE CERTIFICATES at your food establishment. Certified Food Managers Expiration Date Allergen Awareness Expiration Date Jftig kIA--A 5- 22 - SI AT OF APPLI&NT' v DATE ***FOOD POLICY INFORMATION*** SEASONAL FOOD SERVICE: All seasonal food establishments,including mobile trucks must be inspected by the Health Div. prior to openine!! Please call Health Div.at 508-862-4644 to schedule your inspection. Please call at least(7)days in advance. FROZEN DAIRY DESSERTS: Frozen desserts must be tested by a State Certified lab prior to opening and monthly thereafter, with sample results submitted to the Health Div. Failure to do so will result in the suspension or revocation of your Frozen Dessert Permit until the above terms are met. CATERING POLICY: Anyone who caters within the Town of Barnstable must notify theTown by fax or mail prior to catering event. You must complete a catering notice found at http://www.townofbarnstable.us/healthdivision/applications.asi). OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. NOTICE: Permits run annually from January 1st to Dec.31"each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATIONS)AND REQUIRED FEES BY DEC 1st. Q:Wpplication FormsTOODAPP REV3-2019.doc �� �� � / � J i r ,�� i �' "' �,. . >4 ,....n ....,..;, ., i, t y f No. Zehos 693 -o� THE CON1 �NWEALTH C F MAS ACH ETT r Entered in computer: PUBLIC HEALTH DIVISION - TOWN OF BARNSTABLE, MASSACHUSETTS Yes 4plication for Disposal *pstem Construction permit Application for a Permit to Construct( ) Repair( ) Upgrade Abandon( ) ❑Complete System � ndividual Components Location Address or Lot No. `19( P A o SY e s-T Owner's ,Ad�dresss,d Tel.No. Assessor'sMap/Parcel Po oy-& VfL_L:9- Installer's Name,Address,and Tel.No.50%-41`t7'R'Z'77 Designer's Name,Address,and Tel.No. S6S_;?_TS•-0T1-( M&WSF7 M,5411f Type of Building: Dwelling No.of Bedrooms PA Lot Size ��r U��-� sq.ft. Garbage Grinder( ) Other Type of Building � aL. No.of Persons I Showers( ) Cafeteria( A ) Other Fixtures - 11�I l A Jyoo kl b�-n�p�r• e��� Design Flow(min.required) gpd Design flow provided �.�� ® Tr gpd Plan Date 4 U N G d 3 i,-O IS Number of sheets oZ Revision Date '3 l-a0 I� Title {� � C3<<iZ"t�V[t�LJ Size of Septic Tank (Type of S.A.S. Description of Soil $(L714 S/vA/b (a N^ g Nature of � f�Repairs or�Alterations(Answer when applicable) �S(Al ; OLS(`) � S�� ��i� , Date last inspected: Agreement: The undersigned agrees to ensure the construction and maintenance of the afore described on-site sewage disposal system in accordance with the provisions of Title 5 of the Environmental Code and not to place the system in operation until a Certificate of Compliance has been issued by this Board of Health. S' a Date Application Approved by Date Application Disapproved b Date for the following reasons Permit No.'201(a 3 Date Issued /A/-7"0,/�.' J, 'i•�U )-3/�� Fee .. ". _ - ._ THE COMM, NIt11QEALTH O'F MAS ACHUSETTS nteredincomputer: Yes PUBLIC HEALTH DIVISION - TOWN OF�BARNSTABLE, MA§SACHUSETTS 4pliLation for Misposaf 6pstem Construction Permit Applic ation for a Permit to Construct( ) Repair( ) Upgrade( Abandon( ) ❑Complete System ndividual Components Locafion Address or Lot No. ?9 l MAIO Si- 6S7T Owner's Name,Address,and Tel.No. t GtKTLZ p EGAN Assessor's Map/Parcel (� '/g$ �'"�'� O gO�C(per/ a VICI.e- Installer's Name,Address,and Tel.No. %fij ek_Lgner,s-Name,Address,and Tel.No. 6_AfZ/ Mr P n 454 CPAhJJ3#_-'P4N t4jdV I<1 Type of Building: Dwelling No.of Bedrooms lip Lot Size I I 09 5 sq.ft. Garbage Grinder( ) Other Type of Building �o/,t� +�1�q(-, No.of Persons ' Lit, ce&,4f Showers( ) Cafeteria( ) Other Fixtures i34 f i n d uj u k,�J ntr Q,t g ,,-'Design Flow(min.required) gpd Design flow provided I t!O( O gpd Plan Date -:3 V NG a3 j A015 Number of sheets Z Revision Date k-3(-2o 15 Title 6MM111 Ll..!<r y 9 Size of Septic Tank Type of S.A.S. Description of Soil Ski z4 S 4ti ' X!" /NaD 590 (0 Cq 1 t Nature of Repairs or Alterations(Answer when applicable) �NST�C1; a1Sy� CAL 5 !? nJ -•�Q �, rAw &mo9.0 FAST vESt lu -�o Pyu� Date last inspected: i� Agreement: .�. The undersigned agrees to ensure the construction and maintenance of the afore described on-site sewage disposal system in accordance with the provisions of Title 5 of the Environmental Code and not to place the system in operation until a Certificate of Compliance has been issued by this Board of Health. S' a Date Application Approved by Date Application Disapproved b g Date for the following reasons E ' Permit No.���� 7'/ Date Issued i���b --------------------------------------------------------------------------------------------------------------------------------------- THE COMMONWEALTH OF MASSACHUSETTS BARNSTABLE,MASSACHUSETTS Certificate of Compliance THIS IS TO CERTIFY,that the On-site Sewage Disposal system Constructed( ) Repaired( ) Upgraded( ) Abandoned( )by C�PEW(OC- t�/ag6R?,k1SuS U—C,. at 7 It MAW STp pS-rEg r1"r= has been constructed in accordance / with the provisions of Title 5 and the for Disposal System Construction Permit NO.Zat- b$j dated 5177 f&16, Installer 6 FiQ(cS Ll.G Designer rr . #bedrooms Approved design flow 410 r pd The issuance of this pennit shall not be construed as a guarantee that the system will 16-M-0 as esigned. Date Inspector �L r --------------------------------------------------------------- ----------------------------------------------------------------------- No. 1 b _ 093 Fee THE COMMONWEALTH OF MASSACHUSETTS PUBLIC HEALTH DIVISION-BARNSTABLE,MASSACHUSETTS Mistlosal 6pstem Construction permit Permission is hereby granted to Construct( ) Repair( ) Upgrade( ) Abandon( ) System located at T4 1 MAW 157 t " �STj� 1l_L1t-' and as described in the above Application for Disposal System Construction Permit. The applicant recognized his/her duty to comply with Title 5 and the following local provisions or special conditions. Provided:Cpnstruction must be completed within three years of the date of this pe it. Date 2 Z '2(7�� Approved by / �jj l' • ti "'4 t a u° t� r , • Y Town of Barnstable of r Regulatory Services Thomas F. Geiler, Director • URNSrABLE. ' Public Health Division MAS6. °'M°�•`� Thomas McKean,Director 200 Main Street, Hyannis,MA 02601 Office; 508-862-4644 Fax: 508-790-6304 Sewage Permit# �� Assessor's Date: J3.J J � � 'l C' -c'C> >s Ma Installer & Designer Certification Form Designer: JG E�`�tc�ee,ine T,�C. Installer: Co C,nterecise-S LAC, Address: Address: l T Ec+sA k1o(C.tnor✓) H pf o z5.38 N Gs ep- 62-G 1 9 On 3 - Z Z- r tb C gewider eokuQrises was issued a permit to install'a (date) (installer) septic system at -79 1 based on a design drawn by (address) fu(I er 23 20 15 Tine., dated CRev, l : S-M- I5) . / (designer) y 1 certify that the septic system referenced above was installed substantially according to the design, which may include minor approved changes such as lateral relocation of the distribution box and/or septic tank. Stripout (if required) was inspected and the soils were found satisfactory. I certify that the septic system referenced above was installed with major changes (i.e, greater than 10' lateral relocation of the SAS or any vertical relocation of any component of the septic system) but in accordance with State & Local Regulations. Plan revision or certified as-built by designer to follow. Stripout (if req nspected and the soils were found satisfactory. ,,s"CF JOHNL -- CMuFi;r,I�L J JR. _ CIVIL nstaller's nature) No 41507 IS. �e esigner s Signatur (Affix est e s Wmp Here) PLEASE RETURN 0 BARNSTABLE PUBLIC HEALTH DIVISION. CERTIFICATE OF COMPLIANCE WILL NOT BE ISSUED UNTIL BOTH THIS FORM AND AS BUILT CARD ARE RECEIVED BY THE BARNSTABLE PUBLIC HEALTH DIVISION. THANK YOU. L'. IIiir li!nn5�disip;ilUf�cYlilicalioil IitYnl.QuC AsBuilt Page 1 of 1 TOWN OF BARNSTABLE LOCATION M A(P SEWAGE# VILLAGE OST-t 12.i}( I It ASSESSOR'S MAP&LOTIU INSTALLER'S.NAME&PHONE NO. SEPTIC TANK CAPACTI Y IS OU or Pr LEACHING FACILI'I']': (type) (size) *z 2 X 7 NO.OF BEDROOMS BUILDER OR OWNER S U 1 t VG.VJ TEti MDATE: 11,110 k b- COMPLIANCE DATE: Separation Distance Between the: Maximum Adjusted Groundwater Table to the Bettera efl=ehing I eke Feet Private Water Supply Well and Leaching Facility (If any wells exist on site or within 200 feet of leaching facility) N'F* Feet Edge of Wetland and Leaching Facility(If any wetlands exist yy within 300 feet f leaching facility) 1 A Feet Furnished by 9:1Z 1 A`) 3 r o � 2. y . tia' 81- R3- t5t tt't'�►► AS 56 tt t Fr, k� Al- tiZ' 81- :xy�lay' http://issgl2/intranet/propdata/prebuilt.aspx?mappar—l17088&seu 1 11/26/2013 TOWN OF BAPNSTAB�LE LOCATION / I J � /� 67k&aI SEWAGE# 60,6_— 5`7(D VILLAGE L),U(L-- /� ASSESSOR'S MAP&LOT INSTALLER'S NAME&PHONE NO. A/�f"C7 (f,�UCO —7-7 5— ZF'06 SEPTIC TANK CAPACITY CX� l ZD C�d4 c�rT+ �O�i3 �ltj! G r°r,' LEACHING FACILITY.(type),/e (size) X gD, x Z NO.0134Wtd� 3 o'l' To 1*r BUILDER OR OWNER -6 PERMIT DATE: COMPLIANCE DATE: Separation Distance Between the: Maximum Adjusted Groundwater Table and Bottom of Leaching Facility 'C ����h 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 V(J� za to Ju y w e• F o o s c t. 'c o •1 VrOD Ex°Snku 5 O G.r. EK�STitsz p-eax t�• TOWN OP B'AI�IV`STABLE ry LOCATION ! 9l � ,N� 7/2�N� SEWAGE#,p)DD 5'v 67 /& VILLAGE D cS7EIZ V i(-C C% ASSESSOR'S MAP&LOT INSTALLER'S NAME&PHONE NO. Ct?NC D -7.7 5-JAOny SEPTIC TANK CAPACITY C)(� /4ZM!F�/ G.T. •0 Z'Soy!�a4 I LEACHING FACILITY.(type) 1A F'/o kJ, (size) /(p �X 60 'X NO.OF BEDROOMS cad- • BUILDER OR OWNER C6-4AI PERMIT DATE: //• [,/) •o"5 COMPLIANCE DATE: Separation Distance Between the: Maximum Adjusted Groundwater Table and Bottom of Leaching Facility Pc r 61 Feet Private Water Supply well and Leaching Facility (If any wells exist on site or within 200 feet of leaching facility) A1.1 A Feet Edge of Wetland and Leaching Facility(If any wetlands exist /��q within 300 feet of leaching facility) � Feet Furnished by C'j4�Cd /,v 3- 3s' �9 �b v� c o 0 0 4-14 0c 0 0 0 7 c! ExlsT'i�s{a � . ZT� `>•hae yaL 10PO'%.4) x,sTi A1(Fv No. . G 4 Fee ! Q O THE 60MMONWEALTHii0F MASSACHUSETTS Entered in computer: PUBLIC HEALTH DIVISION - TOWN OF BARNSTABLE, MASSACHUSETTS VYA _ ZIPPYicotion for Biz po al 4r5tem Con5tructf on Permit Application for a Permit to Construct( ) Repair( ) Upgrade(�bandon( ) ❑ Complete System L_ ndividual Components Location Address or Lot No. 7! t fil ce /1 S4— Of-f Owner's Name,Address,and Tel.No. Assessor's Map/Parcel /7 —. 8 lz a. 9 0. 0 . A �� Installer's Name,AdAA6 T(;ANco D signer's Name,Address and Tel.No. 350 Main Street '+- ' y� y) t- l 3 W. Yarmouth Type of Building: Dwelling No.of Bedrooms Lot Size sq.ft. Garbage er ( ) Other Type of Building l�tftuto.�. No.of Persons Showe s( ) Cafeteria( ) Other Fixtures / )) Design Flow(min.required) //07 O gpd Design flow provided /073 gpd Plan Date /O o)��,� Number of sheets Revision Date �"ll Title Size of Septic Tank eXiS fe l 5—crO Type of S.A.S. Description of Soil JRY r 1P4,17 Nature of Repairs or Alterations(Answer when applicable) L% Date last inspected: Agreement: The undersigned agrees to ensure the construction and maintenance of the afore described on-site sewage disposal system in accordance with the provisions of Title 5 of the Environmental Code and not to place the system in operation until a Certificate of Compliance has been issued by is Board of Health. Signe �.�,L(.�, Date p(�(� Application Approved by Date (,i Application Disapproved by: Date for the following reasons Permit No. Date Issued IA r r7 00 a N q Fee THE C>OMMONWEALTHOF M7d►SSACHS �TTS"` Entered in computer: Y PUBLIC HEALTH DIVISION - TOWN OF BARNSTAB�LE, MASSACHUSETTS a YiC tiOTI f0T'Y i$ OgaY p.$tetl �0u5tructioR* Perm t - �.Application for a Permit to Construct O Repair,( Upgrade(6-�/bandon(.;) ❑ Complete System E;Individual Components 1 Location Address or Lot No. 9 /� �C( _I S� �S f Owner's Name,Address and Tel No. Assessor's Map/parcel //7 13 0 K &qQ to. Installer's Name,Address;and Tel.No. D igner's Name,Address and Tel.No. "y li. 'c A r-t y ya - 9131 Type of Building: Dwelling No..of Bedrooms y Lot Size sq. ft. Garbage} derrr�, ( ) Other Type of Building ��t f f f A �'� No.of Persons Showefs( :') Cafeteria( ) Other Fixtures _ 1 DesigiFlow(min.required) ��o�O gpd Design flow provided 3 r•S'6 ! 3 gpd` I Plan . Date /G�d��S Number of sheets / Revision Date 1 Title fp /�c .S s7` �c 1*f,r Size of Septic Tank 2 Xf's! /lf, o75 o 0 Type of S.AS. Descripiion of Soil %fir r Nature of Repairs or Alterations(Answer when applicable) Date last inspected: Agreement: f ' The undersigned agrees to ensure the construction and maintenance of the afore described on-site sewage disposal system in. accordance with the provisions of Title 5 of the Environmental Code and not to place the system in operation until a Certificate of, s Compliance has been issued by s Board of Health. j f � 3 r f� Signed/ \— cc( <(..C j- -- :Date // /U S Application Approved by DateMOW Application Disal ped by: ` Date t for the following reasons t° Permit No. '' ( s�Date Issued THE COMMOWEALTH OF MASSACHUSETTS BARNSTABL'E;;MASSACHUSETTS Certificate of Compliance THIS IS TO CERTIFY,that the On-site Sewage Disposal System Constructed ( ) Repaired ( ) Upgraded ( ✓}� Abandoned( )by �` rAAJ( at 79/ 1 14 1 J4• o Sfr/`L, has been coasL Wcted' (dance �1 I� provisions of Title 5 and the for Disposal System Construction Permit No. � dated � with the pro �sions a p y Installer S 'J �.9�� Designer AS �11 #bed�ocs— Approved design flow gpd The issuance of this permit sha I of be construed as a guarantee that the syster>i w ll M��?des'jg�ned. Date r / Inspector ---N-------3 ------------=-------- Fee W6,1_5 ��/ THE COMMONWEALTH OF MASSACHUSETTS PUBLIC HEALTH DIVISION—BARNSTABLE, MASSACHUSETTS 1=igpoot,6p.5tem Construction Permit Permission is hereby granted to Construct ( ) Repair ( ) Upgrade ( 4�Abandon ( ) System located at 79/ 7 �7t. OS7�![v'i��C 4114 and as described in the above Application for Disposal System Construction Permit.The applicant recognizes his/her duty to comply with Title 5 and the following local provisions or special conditions. Provided: Con st •ction ust be completed within three years of the date of this e it. Date Approved by r:1), �6_ . -- Town of Barnstable Regulatory Services " ' .. Thomas F.Geiler,Director Public Health Division Thomas-McKean,Director 200 Main Street,Hyannis,MA 02601 Office: 508-862-4644 Fax: 508-790-6304. Installer&Designer Certification Form Date: // l8 oS Sewage Permit# 6-0 5- Assessor's Map\Parcel IM 17 P1-1 as Designer: S4t lake., A, U ; Is, . tP.tr Installer: As13 Canc,� Address: f3�..lr�-� ►- 5�r� Address: 35o Vnc m St-. 75- rJov,& Sit 14&1 If (g2673 on // /D Zo a.S Al: Q C4 n C o was issued a permit to install a (date) (installer) i septic system at Q rco ki M G►v#► JQs�` 7S/ l i,-t .Y4 based on a design drawn by (address) lc �,u,hch A (a i lsrM pt'r, dated 10& 3 (designer) t _ I certify that the septic system referenced above was installed substantially according to the design, which may include minor approved changes such as lateral relocation of the distribution box and/or septic tank. I certify that the septic system referenced above was installed with major changes (i.e. greater than 10' lateral relocation of the SAS or any vertical relocation of any component of the septic system)but in accordance with State &Local Regulations. Plan revision or / certified xs-built by designer to follow. SLLl?N AY yG I.LN WSON (Installer's Signature) 0 �� 2ti9 co SS/p.°JAL (Designer's Signature) (Affix Designer's Stamp Here) PLEASE RETURN TO BARNSTABLE PUBLIC HEALTH DIVISION. CERTIFICATE OF COMPLIANCE WILL NOT BE ISSUED UNTIL BOTH THIS FORM AND AS-BUILT CARD ARE 1 RECEIVED BY THE BARNSTABLE PUBLIC HEALTH DIVISION. THANK YOU. , Q:Health/SeptielDesigner Certification Form 3-26-04_doe 52 No.---•- ............ Fms.... ............... THE COMMONWEALTH OF MASSACHUSETTS BOAR® F HE TH ------- ---- ..� ..........OF......: . ... . .: .............................. Appliration for Di,spuiial Workii Tnnitrnrtion ramit Application is hereby made for a Permit to Construct ( ) or Repair ( ) an Individual Sewage Disposal System at: .. -... . ? . � -.` - ----------- ---------------------- -------- -----------------------------------... � Location- s Lot No.. ..�2::. �?�! ............ .................. .................. - .............................................. a Owner -------------Address---=--------------------------- -------•- •---------------------- -----------......------------- --------- Installer Address dType of Building Size Lot............................Sq. feet V Dwelling—No. of Bedrooms________________________ ..._.Expansion A c ( ) Garbage Grinder ( ) 1 � .c> ersons_________________ p`'�•, Other—Type of Building __._ No. of' __ � p � __________. Showers ( ) — Cafeteria ( ) � P4Other fixtures --------------------------------------------------------------------------------------- ------------------ -------------------------•---•---------- W Design Flow........ _ .____gallons per person per day. Total daily flow..........________.___......_.....___gallons. W Disposal Trench Liq No ca/city._`_.. idthn a Length Total Length Width ?"L�__.__. Total leaching area___ PY.0---sq. ft. Seepage Pit No..................... Diameter-------------------- Depth below inlet.................... Total leaching area..................sq. ft. z Other Distribution box (141— Dosing tank ( ) • ,, Percolation Test Resul Performed by_.___ �,{.` ..� Date 3 S aTest Pit No. 1 ._.__._minutes per inch Depth of Test Pit____________________ Depth to ground water....................... (i Test Pit No. 2................minutes per inch Depth of Test Pit.................... Depth to ground water........................ x --.._ . ... ....... :... O Description of Soil..---�-•-d`-a".3.F ..l c .e/A�J_.._�.........,. 2--. Z�' x � � W --------------------------- �' � � X�`� LG�D VNature of Repairs or Alterations—Answer when applicable.......................... .................................................................... -----------------------------------•-----------°-----------•----------------------------•-•--•-----------------------------------------------------------°-----•------------------------.._.....---••--- Agreement: The undersigned agrees to install the aforedescribed Individual Sewage Disposal System in accordance with the provisions of iI`;i.; p 5 of the State Sanitary Code— The undersigned further agrees not to place the system in operation until a Certificate of Compliance has been issued by the board of health. Sined __._. ._.. •----------•.-......-•--•-•---------------------•------- �j Date Application Approved By.._..• t•- ( �f yj�Jr+^ Date Application Disapproved for the following reasons:--------°------------------•---------------------- ---•------------------..................................... ...................•....-----------._.._..._..._....-•••------------------...•--_._.....--•---------•--••---.-.--...----•-----------=-------------------------------------------•-•----•---------------- Date PermitNo--------------------------------------------------------- Issued_- ................. Date ( ` �� �.'�G 5 No................_....... FES... ............... THE COMMONWEALTH OF MASSACHUSETTS r . BOARD F H TH ...Tto 1...........O F. A firation for Diipniiaf Workii Towitrnrfion "anti# Application is°hereby made-for' a Permit to Construct ( ) or Repair ( ) an Individual Sewage Disposal System at: Location s r Lot No. ! ----- - ............................................... •--- Owner --• -••-•-•--•-••Address "'"° i.................................................... ......-•--=--------._. ............-•----•---^___.......------•-• Installer Address Q Type of Building Size Lot.............................Sq. feet Dwelling—No. of Bedrooms............................................Expansion •c ( ) Garbage Grinder ( )pa, Other—Type of Building _._� 4 No. of person......... ________________ Showers ( ) — Cafeteria ( ) Q' Other fixtures d ---------------------------------------•-•- W Design Flow....... ___________'__:__.gallons per person per day. Total daily flow--------- _.......�'`_�________...__gallons. WSeptic Tank—Liquid capacit*v 5gallons Length________________ Width................ Diameter................ Depth................ x Disposal Trench—No.../.............. Width_.4....:........ Total Length_.__4/4...... Total leaching area_.�R__�Q_...sq. ft. Seepage Pit No--------------------- Diameter.................... Depth below inlet.................... Total leaching area..................sq. ft. Z Other Distribution box (Jr Dosing to ( ) _ '� Percolation Test Resul Performed b ..___ . s^ I ' Y tat / Date------------------•-•------------------. a Test Pit No. 1 ---minutes per inch Depth of Test Pit____________________ Depth to ground water......................... Test Pit No. 2................minutes per inch Depth of Test Pit.................... Depth to ground water._.____..__.._____.__._. a a l ► .i. -•---.-.�.-- ........... tl • -- Description of Spill-•-- _.___ p �efL!!JC �• *r-------_-------- W ----•--------------------------------------••---•••----=-----------•-------•---------------------------------=-----------------------------------------------------------------•-••-------------------- UNature of Repairs or Alterations=Answer when applicable.......... ..............................:...........,_:.___.._______.__..__..____.___._....._.. Agreement:, k.., The undersigned agrees,to install the aforedescribed Individual Sewage Disposal System in accordance with the provisions of TITLE 5 of the State Sanitary Code— The undersigned further agrees not to place the system in operation until a Certificate:of Compliance has been issued by the board of health. Si e Date Application Approved By 1 .r............. Date Application Disapproved for the following reasons----------------------�-'-•---------------------------------------------.......................................... .........................•------------•----------------•-•--•--=:-•------•----•__._..._..-•••-•------•---'-•------•----•--•----•------•-•-•-•-•--•------- ---•---------------•-••........... Date PermitNo......................................................... Issue(L....................................................... Date THE COMMONWEALTH OF MASSACHUSETTS y BOARD OF HEALTH 1 ....... .............OF.......... .,... Trruftratr.iaf Tuntlifidnrr THH S IS O C RTIFY, T t the Individual Sewage Disposal System constructed or Repaired ( ) byr4 ... _______ _____________•-••--••-------•--___----------•---•--___-________-•---•--------------••----------___---_____________-•--•--------- ,//�� Installer at-. •.._.5..-_'..-- ------`--.------7-9 ��a a has been installed in accordance with the provisions of 5 of The State Sanitary Code'as described in the application.for Disposal Works Construction Permit N _____.�_2__�_______________ dated---.__P -._7j '_____._._._.___._ THE'ISSUANCE OF THIS CERTIFICATE SHALL NOT BE CONSTRUE® AS A GUARANTEE THAT THE SYSTEM WILL FUNCTION SATISFACTORY. DATE....a} (� 7 ... "Inspector_:.. l^ !J� J ----------••---- THE COMMONWEALTH OF MASSACHUSETTS BOARD OF._HEALTH fJ`"?rl "J.........'OF........... ._ Y .....:......................................... . .dam,, ................ .... No.............. ... FEE. 'Z ...._...:..... Dispnsn rkii jamitr ' it unfit Permission s hereby granted •- i to Construct ��Rye,pair, (' ) IndivtSe gage > po Sysat No." . �1.4 ..�� -- -►--•-•--- Street „ as shown on the application for Disposal,`'��orks Construction Per • No_ _____ ________ Dated.... '............................. DATE `-- ---- � �j . .F FORM 1255 HOE & WARREN, INC., PUBLISHERS - r � Jib- QDBCDHE PROMOTE-PROTECT-SUPPORT •0 YEARS 1926- 2016 September 25th, 2018 Richard Egan PO Box 691 Osterville, MA 02655 RE: Operation and Maintenance Contract for the Innovative/Alternative Septic System Installed at 791 Main Street in the town of Barnstable. Dear Richard Egan, Our records indicate that the operation and maintenance contract with Wastewater Treatment Services for your innovative/alternative wastewater treatment system may have expired or was canceled as of August 30th, 2018. To date we have not received evidence that you have entered into a new operation and maintenance contract. I am writing to remind you that the Massachusetts Department of Environmental Protection (MA DEP) and the Town of Barnstable require you to keep an operation and maintenance (0&M) contract in effect at all times for your system. Information about these requirements may be found at https:Hseptic.barnstablecountyhealth.org. You can access the list of wastewater operators of whom we are aware do business in Barnstable County. This septic database also provides further explanation about your I/A septic system, as well as any sample and inspection history for the performance of your system, as entered by previous service providers. My department oversees I/A septic system management and compliance efforts for the Board of Health in your town. We are authorized by your Board of Health to contact you to inform you of the above requirement and to request your compliance. Accordingly, please forward a copy of a signed contract via mail, fax, or e-mail within fifteen (15) days of receipt of this letter. For your convenience, I have enclosed a list of wastewater operators we are aware of that do business in Barnstable County. The firms listed operate multiple types of I/A technologies and are not associated with any particular technology or vendor. Please be advised that if you do not respond within fifteen (15) days of your receipt of this letter by forwarding a copy of a signed contract, you may be referred to the Barnstable Board of Health for further enforcement action. I can be reached at 508-375-6901; my fax number is (508)362-2603. 1 can also be reached via email at emilymichele.omsted@barnstablecounty.org. Thank you for your prompt attention to this matter. Sincerely, Emily Michele Olmsted CC: Barnstable Board of Health Enclosures (2): Certified Wastewater Treatment System Operators List, Inspection and Testing Requirements BARNSTABLE COUNTY COMPLEX 3195 MAIN STREET/PO BOX:427 BARNSTABLE,MASSACHUSETTS 02630 Phone:(508)375-6613 1 Fax:(508)362-2603 1 TDD:(508)362-5885 Web:barnstablecountyhealth.org I Twitter:@BCHDCapeCod i e � A 00 Q 111 � _J Of > ti I IliU w 34 SEATS Li Li Li Li Lfi f 11VO1 Jt Oescrlptbn Dote 3cr 14 SEATS L/lee PROPOSED ,f FLOOR PLAN 1 i SCHEME 7 .!/ilij Paw Numw 13001.00 a`d \ — 214/13 SY TS f�, A101 1/4„a T-0• F u�11 f�J u`ciu jU =;, 4 e e [ "� PT• J i VVB �� I�r`1••(,� (J4 � C � r � o„ _ ------- CE a_ W U J CE U w i 34 SEATS Ooscrlpllon Dotp —i-�� 14 SEATS.I i I C/ S e-P,—, iffi PROPOSED �r�.-. �� �. _.. .� ' `1 � `���2 1 c�✓L� FLOOR PLAN .... SCHEME 7 ly3 f A[�] Pq 4 hM/ 13001.00 211113 SY TS �0 47 .. I A101 � � 1 Jo ai`l0.�: �\ 1/ 1(.U '/ L) J -—8 EMPLOYEE -, COOLER LOCKERSL7 HW KITCHEN \ a i B.S. , I LPIZZ-AbVEN /�- C' I TW_ AITERS\ / STATION I E. PIZZA PREP. - PIZZA I I Oj PCK-UP ILJI— —BAR PICK-UP TEL.DEMARG CABINET L- BAR PICK UPI MAITRE D' 33 SEATS © Q -s OUTDOOR PATIO n . HAND -\ / ""2"' cn SINK /\ / -•• ca ,R u FIRE PIT 0 Q g a tuba yam O ��c b �i R N� [� A11 M�Lv� ♦E b nitbrtW EmpoNum E.T. ODECK PUN DETAIL Moot:L.cuabwzam MooeL.wec-vaax ae l'-1' FRST FLODR/l Q 1 somn MQWNl=22T A gas. W UU�)) J W �L °LooR ovro... bE�R�N ce.N� V `U) ® Maon:rrt,�:.R®e°n IM O °LOOK # Description Date °�� sl:Ona„aE,aLs C DECKSECTION DETAIL ®vER D EXTERIOR FIRST FLOO� ELEVATIONS Eoct P'Ojan NO" , 13001.00 .u<ON O�.ML D.. 4-10-2013 O DECK AXON DETAIL OmMn By -0 SY Cnec d By TS =A201 �w As indicated ���!� � 6 ���� I � ���� �1 ( u v� � ������ -,1� � QEff1 LE Product Profit from theEas'eAdvant°geO Announcement Foodservice Division:(800)441-8440 MHC/Retail Display Divisions:(800)637-5100 FAX:(302)653-2065 Short Form Specifications Item#: Eagle Portable Hand Sink with Sink Bowl, model . Heavy Model #: gauge s/s cabinet with double pan hinged s/s door and lock. 10-x 14-x 5- Project#: deep s/s sink and deck mount faucet. Furnished with soap dispenser, paper SIS#: towel dispenser,trash chute, 115 volt pump, 5-gallon fresh water tank, and 7-gallon waste watertank,GFCI electrical outlet,l0'cord/plug with cord wrap. EG8120 Rev.02/12 Eagle Portable Hand Sink with Water Plate, model . Heavy gauge s/s cabinet with double pan hinged s/s door and lock. 12!4"x 16-acrylic water plate and deck mount faucet.Furnished with soap dispenser,papertowel dispenser, trash chute, 115 volt pump, 5-gallon fresh water tank, and 7-gallon wastewater tank,GFCI electrical outlet,1 O'cord/plug with cord wrap. SIM MuNIMIM Portable Sinks Self-contained, mobile, compact..ReadY to 9 o! 0�3�3� 11 111 *� _ 1 1I I Stainless Steel Bowl Acrylic Water Plate* o . [9lL'11L'L•Ilu 1 1 1 1.1I r 1/ 1 1 v/w.Y�1lSfS'�t a 03-h s' ME r lam;LSV,SSW!! i!7SIIAIL•1�3`i� I 1 u"'a%l'1nOM p , Note: Paper towels sold separately. Q �/. 1 •,� 'Portable sinks with removable acrylic cutting board is sized for the cabinet and - water plate allows for a cutting board to be sits securely in the box marine edge. Unit For,bustom configuration or fabrication;. placed on top of the cabinet for use as a also features recessed casters. Optional needs;contact our Speckig-,Division: work surface. The water plate can be c-fold towel dispenser available on the sid, Phone:(302)653 3000 ,FAX (3o)653 3091. ° stored in the lockable cabinet. The optional eliminating the towel rack on the top. E marl,specfab@eaglegrp com ,R BUILT WITH 100 Industrial Boulevard•Clayton,DE 19938-8903 USA•(302)653-3000•www.eagi6grp.com r ul-APPREVEO sip COMPONENTS Eagle Foodservice Equipment Eagle MHC,SpecFAR®,and Retail Display are divisions of Eagle Group. ©2012 by the Eagle Group - AEAGLE Details Specifications GROUP Profit from the Eagle Advantage® Eagle Portable Sinks t¢ Stainless Steel Sink Bowl TT Cold Water Only -~- --� width length height weight• 5s31° 15 1. r+rc in. mm in. mm in. mm Ibs kg model# list '` 2 . 610 26 660 44'/<1136 110' ;49 9 PNS S C *Weights reflect empty water tanks. Hot& Cold Water" width length height weight in. mm in. mm in. _mm 1 Ibs. kg model# list 24 ""L 610' 26 660 44%" 1136 n 110" 49 9PHS S H ""� Weights reflect empty water tanks. "Hot water heater plugs into a standard 110 outlet.Features a glass lined tank for longer liflti life and a temperature/pressure relief valve. .8 Acrylic Design Cold Water Only width length height weight' in. mm in. mm in. mm lbs. kg model# list t, t� 24"" 610 7267766044tie" 1122 155 70 3 PHS A C "�"`"" *Weights reflect empty water tanks. Hot& Cold Water" width length height weight' -l�& in. mm in. mm in. mm _Ibs. kg model# list [24"" 610v'26fi6044%e"1122- J55' 70 3'"'7PHS A H` T *Weights reflect empty water tanks. ° **Hot water heater plugs into a standard 110 outlet.Features a glass lined tank for longer tt ' life and atemperature/pressure relief valve. A4.+ Optional Cutting Board Part# List 376508 ,�� shown with acrylic plate removed Foodservice Division: :11 4I Display Division: :11 11 I2)653-2065 www.eaglegrp.com Although every attempt has been made to ensure the accuracy of the information provided,we cannot be held responsible for typographical or printing errors.Information and specifications are subject to change without notice.Please confirm at time of order. Message Page 1 of 1 Stanton, David From: Stanton, David Sent: Friday, July 11, 2014 9:00 AM To: Jamie Surprenant Subject: Outdoor bar hand wash sink Good Morning Jamie, I ran your inquiry into installing the portable hand wash station in the outdoor bar by Tom and the other inspectors. You can go ahead with using the portable hand wash station for the outside bar with the following understanding\conditions: -It needs to be plugged in and operational when the outdoor bar is being used (providing running warm water(110 degrees F or above) -It needs to be stocked with soap and paper towels -It will be used only during a short temporary season each year(a few summer months) -It will need to have the "hands free" faucet(can use wrist paddles, push button spring style...) (try to see if you can get it already installed, if not, we can allow you some additional time to get them replaced as we know it may take time to order and install the "hands free"faucets) -It will need to be filled with fresh potable water as often as necessary as well as the waste water emptied as often as necessary so the unit operates properly -Only beer and wine will be served from the outdoor bar. I hope this helps, if you have any questions, please let me know. Don't forget to call for a pre-op inspection once it is ready. Thanks, David 7/11/2014 •. •Message Page 1 of 1 Stanton, David From: McKean, Thomas Sent: Thursday, July 10, 2014 9:00 AM To: Stanton, David Subject: RE: Crisp outdoor bar If that is the only option and it meets the Federal & State Food Codes, then I have no objections. -----Original Message----- From: Stanton, David Sent: Thursday, July 10, 2014 7:37 AM To: McKean, Thomas Subject: Crisp outdoor bar Good morning Tom, Jamie from Crisp in Osterville came in yesterday. I let him know you were not in, but I would check with you and let him know your answer. He said he is having issues with his plumber, etc and brought in a portable hand sink option for the outdoor beer&wine only bar\shed. He wants to know if you will accept this or not. I left the plans in your inbox on the wall hanging thing outside your door. Thanks, David 7/11/2014 - " Project Item No. o 0 Quantity Model FM-RMB/SMB 600 Series APPLICATION O CL Floor Radiant or Ceramic Coal Gas The Model FM-RMB/SMB 600 Series is a high production floor charbroiler. Many options and accessories are -n Charbroiler available to tailor your charbroiler to match your menu ic selection and operational needs in the kitchen. This series is also available in a High Gas Output model for higher temperatures for heavy production restaurants. - MODELS Cl) ❑FM-RMB-6xx-x ❑FM-SMB-6xx-x K (Radiant Model) (Ceramic Coal Model) Model Size Width and Gas Btu Output Rate O Standard Output" (H) High Output C ❑ 624 60Kbtu/hr ❑ 624-H 80Kbtu/hr 0 ❑ 630 90Kbtu/hr ❑ 630-H 120Kbtu/hr In 13636 105Kbtu/hr ❑ 636-H 140Kbtu/hr M Unit shown with optional lower rack ❑ 648 150Kbtu/hr ❑ 648-H 2OOKbtu/hr ❑ 660 195Kbtu/hr ❑ 660-H 260Kbtu/hr -n OPTIONS & ACCESSORIES (ATADDITIONALcosT) ❑ 672 240Kbtu/hr ❑ 672-H 320Kbtu/hr O O ■ Cooking Mode Conversion Kits 11 ❑ Ceramic Coal mode(from RMB.to SMB) STANDARD FEATURES & ACCESSORIES G ❑ SS Radiant mode(from SMB to RMB) ■ FM-RMB-600-V-shaped radiant for each burner N ❑ Cast Iron Radiants ■ FM-SMB-600-Ceramic coal screen 0 ■ Round Rod Top Grid ■ Free floating top grid %"(1.3 cm)steel rods allows = ❑ Fish spacing expansion and contraction without warping 1 ■ MagiKrome Top Grids ■ E-Z Tilt top grid drains grease into front trough I❑ Standard spacing ❑ Fish spacing ■ Round top grid with standard spacing with quick lift ■ Scround Rod Top Grids handle (D. ❑ Standard spacing ❑ Fish spacing ■ Convertible Radiant design to Coal style ■ 6"Cast Iron Top Grids(3 independent adjustable Fully Insulated double walled outer cabinet positions with reversible wide and thin marking) ❑ Standard spacing ❑ Fish spacing ' Stainless steel on all four sides ■ Service Shelf with towel bar ■ Water Tubs ❑ Low profile ❑ 8" (20.3 cm) a 6" (15.2 cm) stainless service shelf ❑ 10" (25.4 cm) ❑ 12"(30.5 cm) ■ Towel bar for utensil storage O Supply shelf without towel bar ■ Runner tube pilot system ❑ Pan Cutouts in Service Shelf(specify with order) • Individual front burner controls for precise regulation ❑ Divider for Pan cutouts ■ All stainless steel burners for long life ❑ Cutting Boards (10"or 12"shelves only) ■ Single'/" gas connection ❑ Fajita Rack Inserts ■ Burners are 15Kbtu or optional High output 20Kbtu. ❑ MagiGriddle (Replaces top grid) ■ 6" adjustable legs ❑ Safety Pilot(supervised pilot system, see gas installation ■ Top Grid Scraper requirements) ❑ Quick Disconnect gas hose and lanyard kit ❑ Back Shelf APPROVALS ❑ Slip On Covers MEA Approved ❑ Side and Back Extensions (N/A with back shelf) ❑ 6"casters 5 ❑ Lower Rack o NSF 'Standard ❑ Smoker Box Output Only RTIF MagiKitch'n• P.O. Box 501, Concord, NH 03302-0501 •509 Route 3A, Bow, NH 03304 603-225-6684• FAX: 603-225-8497•www.magikitch'n.com L10-136 Rev 3 08/07 Printed in the USA Model FM-RMB/SMB 600 Series Floor Gas Charbroiler SINGLE GRID DUAL GRID iRl-GRID INCHES [CM] OF SEE FLOOR SPACE BELOW - 2 1/2 [6.3]. GAS 50 [12G.9] •O SUPPLYALL MODELS 648 624,630,636 648 660,672 OPTIONAL L SERVICESHELF TABLE SEE SERVICESHELF TABLE BACKSHELF 2 1/2 [6.4] GAS SHELF SIZE DIM (IN) _2 1/2 [6.3] HEIGHT SUPPLY CONNECTION SAFETY PILOT MODELS LOW PROFILE 3i t5/3 TOWEL BAR Ri 648, 660, 672 2 8 37 15/3 [695] U 10" 39 15/3 N 12" 41 15/3 4 5 8 'M C=C [1 1.7] V 39 3/8 � Do. L [100.0] 0 O lO rr-- 39 112 34 5/8 t 31 3/8 27 1/8 [87.8] [79.8] [68.9] 18 3/4 [47.5] 6 [15.2] WATER TUBS) MOUNT WITH GAS REGULATOR 0 6" LEGS (SHOWN) 31 5/32 [79.1] SUPPLIED, INSTALL (� OR WITH OPTIONAL WATER TUB PRIOR TO OPERATION M 6" CASTERS AISLE CLEARANCE INDIVIDUAL '• SPECIFICATIONS (n FM Size 624/624-H 630/630-H 636/636-H 648/648-H 660/660-H 672/672-H m Standard 60,000Btu 90,000Btu 105,000Btu 150,000Btu 195,000Btu 240,000Btu Gas Output (17.6 kW) (26.4 kW) (30.8 kW) (44.0 kW) (57.2 kW) (70 kW) BTU! (H)High 80,000Btu 120,000Btu 140,000Btu 200,000Btu 260,000Btu 320,000Btu HR Output (23.4 kW) (35.2 kW) (41.0 kW) (58.6 kW) (76.2 kW) (94.1M) Burners 4 6 7 10 13 16 Cooking Area 513 inZ 3,314 cmZ 662 inZ 4,271 cm2 810 in2 5,233 cm2 1107 inZ 7,145 cmZ 1404 in2 9,063cm2 1704 inZ 11,001cm2 Floor Space 24"x 35-1/2" 30"x 35-1/2" 36"x 35-1/2" 48 x 35-1/2" 60"x 35-1/2" 72"x 35-1/2" d (61 x 90 cm) (76 x 90 cm) (91 x 90 cm) (122 x 90 cm) (152 x 90 cm) (183 x 90 cm) O Crumb Trays 1 1 1 2 2 3 20 3/4 x 24 3/4" 26 3/4 x 24 3/4" 1 32 3/4 x 24 3/4" 2 22 3/8 x 24 3/4" 20 3/4 x 24 3/4" 1 24 1/8 x 24 3/4" Floating 52.7 x 62.9cm 67.9 x 62.9 cm 83.2 x 62.9 cm 56.8 x 62.9 cm 52.7 x 62.9 cm 61.3 x 62.9 cm Top Steel Floating Steel grids am standard as round rods with standard spacing,Optional are:MagiKrome Round 18 x 24 3/4" 22 3/8 x 24 3/4" Grids Rods,Scmund Rod with Standard spacing 5(16"(0.79cm)or Fish spacing 3(16'(0.48cm) 2 45.7 x 62.9 cm 2 56.8 x 62.9 cm Cast Iron 3 4 5 7 9 11 Cast Iron grids are 6 114 x 22 548"(15.9 x 57.5cm),Reversible with Thick(114)and Thin(1132)Marking.Cast Grids are available in Standard(13(16),or Fish(11/16)spacing. SHIPPING •' • •• • Shipping Weight 220 lbs.(99.7 kg) 260 lbs.(118 kg) 295 lbs.(133 kg) 425 lbs.(192 kg) 565 lbs.(256 kg) 655 lbs.(297 kg) Shipping Crate 56x35x47" 56x35x47" 56x35x47" 56x35x47" 56x35x47" 56x35x47" H x W x L (142 x89 xl 19 cm) (142 x89 x119 cm) (142 x89 x119 cm) (142 x89 xl 19 cm) (142 x89 xl 19 cm) (142 x89 xl 19 cm) Shipping Cube 53.3 ft3(1.5m3) 53.3 ft3(1.5m3) 53.3 ft3(1.5m3) 53.3 ft3(1.5m3) 53.3 ft'(1.5m3) 53.3 ft'(1.5m3) INSTALLATION •- • GAS PRESSURE REQUIREMENTS GAS CONNECTION REQUIREMENTS Natural Gas LP Gas Models without Safety Pilots Models with Safety Pilots Supply 7-10"W.C. 11-13"W.C. (1)3/4"Gas Regulator 624,630,636 648,660,672 Pressure* (17.4 mbars/1.74 kPa) (27.4 mbars/2.74 kPa) shipped unattached, (1)1/2"to 3/4"adaptor& (2)1/2"to 3/4"adaptor& (1)3/4"NPT supply pipe (1)3/4"Gas Regulator (2)3/4"Gas Regulator connection shipped unattached, shipped unattached, Burner 4"W.C. bars W.C. (1)1/2"NPT supply pipe (2)1/2"NPT supply pipe Pressure (10 mbars/1 kPa) (25 m bars/2.4 kPa) Gas Regulator MUST be installed to broiler gas supply prior to connecting gas line. *Check plumbing/gas codes for proper gas supply line sizing to sustain burner pressure when all gas appliances are full on. CLEARANCES(Can Not Be Flush Mounted) Front min Floor min. Combustible material Non-Combustible material Charbroiler Flue area 30" 4" Sides min. Rear min. Sides min. Rear min. Do not block/restrict flue gases from flowing into hood or (76.2 cm) I (10.2 cm) 6" (15.2 cm) 8"(20.3 cm) 0" 8" (20.3 cm) install vent hood drains over the flue. SHORT •' SPECIFICATION Provide MagiKitch'n model FM-RMB fizz radiant or FM-SMB fizz ceramic coal floor charbroiler. Unit shall be gas heated and shall cook by means of gas burners. Unit shall be double-walled stainless steel construction,and fully insulated on all sides.Provide with independent gas burners. Individual bumer controls shall be mounted every 4 to 4-1/2 inches for flexible use. Convertible design allows operator to quickly change from radiant to coal style cooking with an optional conversion kit. Provide Options and Accessories as follows: MagiKitch'n• P.O. Box 501, Concord, NH 03302-0501 •509 Route 3A, Bow, NH 03304 603-225-6684 o FAX:603-225-8497 9 www.maaikitdYn.com L10-136 Rev 3 08/07 Printed in the USA We reserve the riaht to chance SDecifications without notice and without incunino anv obligation for eauiDment Dreviously or subseauentIv sold. Item# G.b.l.Section 1142U �y G3 ©©QG1gL3G1g4 pWq© © © ENDURANCE GAS RESTAURANT RANGE VU n 6 OPEN BURNERS 36 WIDE GAS RANGE ❑ 36S-6B-N 1 Standard Oven/Natural Gas ❑ 36S-6B-P 1 Standard Oven/Propane ❑ 36C-613-N 1 Convection Oven/Natural Gas ❑ 36C-613-13 1 Convection Oven/Propane STANDARD FEATURES ■ Fully MIG welded frame ■ Stainless steel front,sides, backriser,lift-off high shelf 40 ■ 6"stainless steel adjustable legs ■ Six open top burners,each burner is 30,000 BTU/hr. with lift-off burner heads ■ Shrouded flash tube pilot system(one pilot per - -" two burners) ■ Heavy duty cast grates,easy lift-off 12"x 12 1/2"in ® front and 12"x 14 1/2"in the rear ■ Extra deep pull out crumb tray with welded corners ■ 35,000 BTU/hr. baker's depth standard oven cavity. Full size sheet pans fit side-to-side or front-to-back. ■ Oven thermostat adjusts from 250°F to 500OF ■ Two oven racks and four rack positions Model 35S-66-N ■ 35,000 BTU/hr.convection oven in place of standard oven, (shown with optional casters) 24"d x 26 3/8"w x 13 7/8"h(115v-1 phase blower motor Connect-a-Range shipped in multiple cartons 4 amp,6'cord and plug), includes three oven racks. Full oEsisN size sheet pans only fit side-to-side in convection oven. Convection oven motor requires field attachment. ��?��p CEYT6IED ® ■ One year limited parts and labor warranty PTIF' SPECIFICATIONS ACCESSORIES(Packaged&Sold Separately) 36" wide gas restaurant range: Vulcan Model No. 36S-6B-N. ❑ Extra oven rack with rack guides Fully MIG welded aluminized steel frame for added durability. ❑ Casters(set of four) Stainless steel front,sides,backriser,highshelf and 6"adjustable ❑ Leveling casters(set of four) legs. Extra deep crumb tray with welded corners. Six 30,000 ❑ Flanged feet(set of four) BTU/hr. open top burners with lift-off burner heads. Energy saving flashtube open burner ignition system(one pilot for every ❑ 10"stainless steel stub back two burners)shrouded forreliability.Heavyduty cast grates,easy ❑ Reinforced high shelf for mounting salamander broiler lift-off 12"x 12 1/2" in the front and 12"x 14 1/2"in the back to better accommodate stock pots or large pans. Grates have a built in aeration bowl for greater efficiency. Burner knobs are cool to the touch,high temperature material.One oven:35,000 BTU/hr. standard bakers depth ovens with porcelain oven bottom and door panel, measures 27"d x 26 3/8"w x 14"h. Oven thermostat adjusts from 250OF to 500OF with a low setting. Oven is supplied with two racks, two rack guide sets, and four rack positions. Oven door is heavy duty with an integrated door hinge/spring mechanism requiring no adjustment. 3/4" rear gas connection and pressure regulator. Total input 215,000 BTU/hr. Exterior Dimensions: 34"d x 36"w x 58"h on 6"adjustable legs win a division of/TW Food Equipment Group LLC P.O. Box 696 n Louisville, KY 40201 n Toll-free:1-800-814-2028 c Local:502-778-2791 a Quote&Order Fax: 1-800-444-0602 ` G3 ©©4QnG3Qp4 G3Qp© © © ENDURANCE GAS RESTAURANT RANGE via"n 6 OPEN BURNERS 36 WIDE GAS RANGE INSTALLATION INSTRUCTIONS 1. A pressure regulator sized for this unit is included. 5. Clearances Rear Sides Natural gas 5.0"W.C., propane gas 10.0"•W.C. Combustible 6" 10" 2. Gas line connecting to range must be 3/4"or larger. Standard Oven Non-combustible 0" 0" If flexible connectors are used,the inside diameter Convection Oven Non-combustible Min.4" 0" must be 3/4"or larger. 6. For proper combustion, install equipment on adjustable 3. An adequate ventilation system is required for commercial legs or casters provided with unit. cooking equipment. Information may be obtained by 7. For proper combustion, install equipment on adjustable writing to the National Fire Protection Association, legs or casters provided with unit. 1 Batterymarch Park, Quincy, MA 02269,www.NFPA.org. When writing, refer to NFPA No.96. NOTE:In line with its policy to continually improve its 4. These units are manufactured for installation in product,Vulcan reserves the right to change materials accordance with ANSZ223.1A(latest edition), National and specifications without notice. Fuel Gas Code. Copies may be obtained from The American Gas Association,400 N Capitol St. NW, Specify type of gas when ordering. Washington, DC 20001,www.AGA.org. Specify altitude when above 2,000 feet. f s31rr' 36" APPLY Tn CQNECTDTN mms 46 1/r' 34" 2 13/16" 9 1/2" 2 1/16" 1713/4' 27 va•' ca16 AREA 58" 24 1/r' 24" 14" ® 37•• C@7VECT1@! ova cAvr1Y➢FPTH STD CAVITY HEIGHT !0 1/4" " 6"T117 V4" 26 CAVITY VIDTH STD OOM27 STD CAVITY W CAVITY IM ADJUSTABLE 311/4' 11/16" TOP MODEL TOTAL INPUT SHIPPING WEIGHT CONFIGURATION NUMBER DESCRIPTION BTU/HR LBS/KG 36S-6B-N 1 Standard Oven/6 Burners/Natural Gas 215,000 520/236 36S-6B-P 1 Standard Oven/6 Burners/Propane 215,000 520/236 36C-6B-N 1 Convection Oven/6 Burners/Natural Gas 215,000 580/263 36C-6B-P 1 Convection Oven/6 Burners/Propane 215,000 580/263 This appliance is manufactured for commercial use only and is not intended for home use. vuun a division of ITW Food Equipment Group LLC P.O.Box 696 0 Louisville,KY 40201 o Toll-free:1-800-814-2028 a Local:502-778-2791 a Quote&Order Fax:1-800-444-0602 4 ® Project n ' Item No. Q 3 Quantity 0 MODEL DFG-100 Standard depth baking compartment-accepts five 18"x 26"standard full- -Size Dual Flow Gas Convection Oven size baking pans in left-to-right positions. All data is shown per oven section,unless otherwise indicated. "-- - Refer to operator manual specification chart for listed model names. EXTERIOR CONSTRUCTION ■ Full angle-iron frame ■ Stainless steel front,top,and sides ■ Dual pane thermal glass windows encased in stainless steel door frames ■ Porcelain door handle with simultaneous door operation ■ Triple-mounted pressure lock door design with turnbuckle assembly ■ Modular slide out front control panel for easy cleaning ■ Solid mineral fiber insulation at top,back,sides and bottom INTERIOR CONSTRUCTION ■ Double-sided porcelainized baking compartment liner(14 gauge) ■ Aluminized steel combustion chamber ■ Dual inlet blower wheel ■ Five chrome-plated racks,eleven rack positions with a minimum of 1-5/8" (41mm)spacing OPTIONS AND ACCESSORIES ■ Interior lights (AT ADDITIONAL CHARGE) OPERATION ■ Legs/casterslstands: ❑ 6"(152mm)seismic legs ■ Dual Flow Gas system combines direct and indirect heat ❑ 6".(152mm)casters ■ Electronic spark ignition control system ❑ 4"(102mm)low profile casters(double only) ■ Removable dual tube burners ❑ 25"(635mm)stainless steel open stand with ■ Pressure regulator rack guides ■ Manual gas service cut-off switch located on the front of the control panel ■ Controls: ■ Air mixers with adjustable air shutters ❑ Solid state digital control with LED display, ■ Solid state thermostat with temperature control range of 200OF(93°C) cook and hold,and Pulse Plus® to 500°F(260°C) ❑ Blodgett IQ2Tm multi-stage programmable control ■ Two speed fan motor(single speed in CE model) ❑ SmartTouch touchscreen control allows cooking ■ 1/3 horsepower blower motor with automatic thermal overload protection with timer and core probe simultaneously. ■ Control area cooling fan Includes shelf timing,cooking compensation and ■ Two 50 watt commercial bake oven lamps multi-shelf recipes. Holds up to 255 recipes. ■ Gas hose wiquick disconnect restraining device: STANDARD FEATURES ❑ 48"(1219mm)hose ■ Solid state manual control with digital timer ❑ 36"(914mm)hose ■ 25"(635mm)adjustable stainless steel legs(for single units) ❑ Black glass door with one piece curved stainless ■ 6°(152mm)adjustable stainless steel legs(for double sections) steel door handle. Inner glass is removeable for ■ Draft diverter or draft hood for venting(select one) easy cleaning between the panes. ■ Two year parts and one year labor warranty ❑ Controls on the left side ■ Five year limited oven door warranty* ❑ Stainless steel oven liner ❑ Extra oven racks * ❑ Stainless steel solid back panel For all international markets,contact your local distributor. ❑ Gas manifold(for double sections) ❑ Prison package(includes security control panel and us �SF stainless steel back) O ❑ Security control panel o(N C E ❑ flue connector Intertek OPTIONS AND ACCESSORIES BLODGETT OVEN COMPANY (AT NO CHARGE) www.blodgett.com ❑ Solid stainless steel doors 44 Lakeside Avenue, Burlington,VT 05401 Phone: (802)658-6600•Fax: (802)864-0183 F s MODEL DFG-100 APPROVALISTAMP 3.25(83)TWO SPEED FAN 2.63(67)SINGLE SPEED FAN CE Units only 6(152) 12.75(324) DRAFT DRAFTHOOD 1480� -� f2.5(64) DIVERTER 70.63(1794)—j_ })I �7.19(183) n 16.25 57.06(1450)— (4' 36.88 6(152)DIA. 51.75(1315)— 0 �— __ o 41.94 (937) 35.5(902)— 38.56(979)— u (1065) 33.25(845)— 17.38 25(635)— 28.38 (721) 17(432)— (�1) 3(76) —_ T 38.25(972) 6.5(165)— _ - 9.88) 0(0)— 0(0)— TOP VIEW SINGLE DOUBLE DIMENSIONS ARE IN INCHES(MM) SHORT FORM SPECIFICATIONS Provide Blodgett full-size convection oven model DFG-100,(singlefdouble)compartment Each compartment shall have(porcelainized/stainless)steel liner and shall accept five 18"x 26" standard full-size bake pans.Stainless steel front,top and sides.Doors shall be(solid stainless steel/have dual pane thermal glass windows)with single porcelain handle and simultaneous operation.Unit shall be gas heated with electronic spark ignition and shall cook by means of a dual-flow system combining direct and indirect heat with a gas shutoff switch on the front of the control panel.Air in baking chamber distributed by dual inlet blower wheel powered by a two-speed(single speed for CE model),1/3 HP motor with thermal overload protection.Each chamber shall be fitted with two commercial lamps and five chrome-plated removable racks.Control panel shall be recessed with Cook/Cool Down mode selector,solid state(manual/ digital)infinite thermostat(200-500•F),and 60-minute timer.Provide two years parts and one year labor warranty.Provide options and accessories as indicated. DIMENSIONS: POWER SUPPLY: Floor space 38-1/4"(972mm)W x 36-7/8"(937mm)D 115 VAC, 1 phase,6 Amp,60 Hz., 2-wire with ground, Product clearance 1/3 H.P.,2 speed motor, 1140 and 1725 RPM Oven Back 0"from combustible and non-combustible construction. 230V CE model, 1 phase,3 Amp,50 Hz.,2-wire with ground, Oven Sides 2"from combustible and non-combustible construction. 1/3 H.P., 1 speed motor, 1425 RPM Interior 29"(737mm)VW x 20"(508mm)H x 24-1/4"(616mm)D 6'(1.8m)electric cord set furnished on 115 VAC ovens only. If oven is on casters: Blodgett recommends a Pass&Seymour, model 2095,GFCI Single Add 4-1/2"(114mm)to all height dimensions for this oven. Double Height dimensions remain the same Double Low Profile Subtract 2.5"(64mm)from all height dimensions MINIMUM ENTRY CLEARANCE: GAS SUPPLY: Uncrated 32-1/16"(814mm) 3/4"NPT Crated 37-1/2 (953mm) Manifold Pressure: SHIPPING INFORMATION: •Natural -3.5"W.0 •Propane-10"W.C. Approx.Weight: Inlet Pressure: Single 590 lbs. (268 kg) •Natural-7.0"W.C.min.-10.5"W.C. max. Double 1095 lbs. (497 kg) •Propane-11.0"W.C. min.-13.0"W.C.max. Crate sizes: MAXIMUM INPUT: 37-1/2"(952mm)x 43-1/2"(1 105mm)x 51-3/4"(1315mm) Single 55,000 BTU/hr(16.2 Kw) Double 110,000 BTU/hr(32.4 Kw) NOTE.The company reserves the right to make substitutions of components without prior notice BLODGETT OVEN COMPANY www.blodgett.com 44 Lakeside Avenue, Burlington,VT 05401 •Phone: (802)658-6600•Fax: (802)864-0183 Printed in U.S.A. NOTE:FOR COMMERCIAL USE ONLY P/N 35023 Rev Z(8/12) Project Item# Quantity W, � SP62P ® 60 Quart Pizza Mixer me�sao _ o NOW with electronic timer a r Built into each mixer is the quality of design and workmanship o synonymous with Globe. n s Model O SP62P - 60 Quart Pizza Mixer 9 0- SP62P Intertek Quality Construction Standard Features • Rigid cast iron body • Powerful 3 HP custom built motor • High torque direct gear drive transmission • Two fixed speeds • Oil bath transmission 6 Capacity: up to 50 lbs. of flour(75 lb. batch size) • Heat-treated hardened steel alloy gears • Front mounted digital timer and controls and shafts • Safety interlocked bowl guard and bowl lift • Stainless steel bowl guard with built in • Thermal overload protection ingredient chute • Power bowl lift • Industry standard#12 attachment hub • Automatic safety shut off provides superior • Non-slip rubber feet motor and transmission protection • NSF approved enamel gray paint Standard Accessories Optional Attachments/Accessories • 60 quart stainless steel bowl O Slicer/shredder/grater for#12 hub • Spiral dough hook (aluminum) O Meat grinder for#12 hub • Bowl truck 0 Correctional Package Warranty Approved By: • Two-years parts and one-year labor Date: GLOBE FOOD EQUIPMENT COMPANY o yt Dryden 6439 oy ®® Phone:937-299-5493 �..". www.globesIicerS.com Phone:800-347-5423 Fax:937-299-4147 i M , of 60 Quart Pizza Mixer SP62P SP62P 24.4- (62) 38.6" (98) 3.8" (35 UNIT INCHES (CM) N N GO m u7 r O uT� I - f7 29.1- (74) 35" (89) I Model Motor volts Amps Transmission Capacity Controls Power Agitator Speeds(RPMs) Attachment Speeds(RPMs) Type Bowl Lift First Second First Second SP62P 3 HP 220/60/1 16 Gear 60 qt/56.81- Digital, 1/8 HP 72 116 234 410 (t Phase) Front Motor A mounted k SP62P 3 HP 208/60/3 12 Gear 60 qt/56.81- Timer& (3 Phase) Controls STANDARD FEATURES OPTIONAL ATTACHMENTS: &ACCESSORIES: *60 Quart#304 series stainless •Chopper Plate Sizes Available: •XMCA-SS Meat Grinder •Shredding/Grating Plates: steel bowl CP02-12 1/16" (2mm) Assembly(Polished stainless XSP332* 3/32" (2.3mm) •Aluminum spiral dough hook CP04-12 5/32" (4mm) steel cylinder,worm gear,ring, XSP316* 3/16" (4.7mm) •Stainless steel bowl guard with CP05-12 3/16" (5mm) and pan.Includes knife,3/16" XSP14* 1/4" (6.3mm) built in ingredient chute CP06-12 1/4" (6mm) plate,stainless steel pan,and XSP516* 5/16" (7.9mm) •Digital,front mounted timer CP08-12 5/16" (8mm) pusher.) XSP12* 1/2" (12.7mm) and controls CP10-12 3/8" (10mm) •XXCORR62 Correctional XGP* Grating plate •Heavy duty bowl truck CP12-12 1/2" (12mm) package includes tamper •XPH Plate holder*only 1 •#12 attachment hub CP14-12 9/16" (14mm) resistant external fasteners. required •Direct drive,fixed speed CP16-12 5/8" (16mm) •XVSGH 9"Slicer/Shredder/ transmission provides high CP18-12 11/16" (18mm) Grater Housing Only(no plates torque mixing power CP00-12 Stuffing Plate included-must select from plates •Thermal overload protection •XST12 1/2"stuffing tube(sheep) below) (automatic reset) •XST34 3/4"stuffing tube(hog) •XASP Adjustable slicing plate •NSF approved enamel gray paint •6 foot cable,hard wired nn �1 Cartons are reinforced for shipping. The weight and dimensions of this reinforced carton are included below and may vary from shipment to shipment. This product ships on a pallet Model Foot Print Overall Dimensions Net Weight Shipping Dimensions Shipping Weight SP62P 35'D x 29.1"W 38.6"L x 29.1"W x 59.8"H 980 lbs. 48"W x 48"D x 76"H 1,228 lbs. (89 cm x 74 cm) (98 cm x 74 cm x 152 cm) (444 kg) (122 cm x 122 cm x 193 cm) (556 kg) Freight Class 85 2153 Dryden Rd. GLOBE FOOD EQUIPMENT COMPANY Dayton,OH45439 W Phone:937-299-5493 www.g lobesl icers.com Phone:800-347-5423 Fax:937-299-4147 Drinfcrl in I I c A 11_7rY11 ",..1, 41 o-,.,,,.«,,,,, Cnprifiratinwz arp cnhhort to rhanrrp Withnut nntirp I - - AMEELLO Preparation Table Raised Condiment Rail models 8000N model ❑8148N ❑8260N ❑8268N ❑8383N ❑8395N ❑84111 N Description: model 8268N Available in six convenient sizes, 48" one door, 60" &68" two shown door, 83" and 95" three door, and 111" four door. The 8000N Series raised condiment rail preparation table meets the 1998 NSF/ANSI standard 7, 41' F. pan product temperature requirements. Our Exclusive Dual System is proven by over 15 years of wrapped coldwall construction experience. Rail is provided with an Exclusive drain for easy clean-up. Specifications: MINIMUM EXTERIOR:Unit top and raised rail will be formed from four piece § )Ej 20 gauge stainless steel with a 1-1/2"9W nosing/top turndown.The raised refrigerated rail will be mechanical) cooled and shall be provided with one Y P single opening to allow flexible pan configurations.The interior of the rail :tT( ' TWO` will be constructed of three-piece construction with coved comers for easy � cleaning. Rail will hold 6"deep pans-not included. The pans will set on f an integral recessed pan ledge(1"at front and 3"at rear)making dean-up easy without requiring the removable of any pan supports. On the 8383N, ELECTRICAL The units will be provide with a 8'powercord and 3-wire grounded plug 8395N and 84111 N,a removable mullion(below the intersection of the two as standard,pre-wired for 115 volt,60 hertz,single phase operation.Export voltages covers)allows the addition of one more 1/3 pan when removed. All units are available and require hard wiring in the field to the units main junction box,(unit provided with hinge removable stainless steel covers,fabricated from 20 will be shipped on legs for export applications,unless specified otherwise). gauge stainless steel,and supplied with a combination of covers which allow maximum access to the pans.Unit bottom and exterior back are galvanize This equipment is intended for use in rooms having an ambient temperature of 86°F metal.Exterior ends are finished in stainless steel.New hinge lower for (311C)or less. easier cleaning of the coil and draining the rail. Unit mounted on 6"(overall) high swivel canters(front two with locks). Standard Features: CABINETBASE INTERIOR:Interiorfloor,rearandtopshallbeanodizedaluminum. 'Meets 1998 NSF/ANSI Standard 7,41°F Product Temperature Requirements Base interior ends and door openings shall be thermoformed high impact •Recessed Wrapped Coldwall Rail with Exclusive Separate ABS. Each section will be provide with(1)removable interior epoxy-coated Temperature Controls&Expansion Valve for Base and Rail wire shelf.The base shall be foamed in place polyurethane insulation with a •Exclusive Press Fit Magnetic Removable Gaskets minimum thickness of 2°. •Separate Dual Control System for Rail&Base Allows Shutting Rail Off at Night for Up to 60%Energy Savings DOORS:Stainless steel front with easy to grasp recessed handles.Doors .Condensing unit with Hot Gas Condensate Evaporator mounted on heavy duty stainless steel concealed type hinges with pivot pin a New Hinged Louver for panel for easy access to drain gate in nylon bushing.Doorinterioris deep drawn thermoformed high impactABS valve,rail temperature control and cleaning of condenser coil with press-fit replaceable magnetic gaskets,designed for long life and easy .Exclusive rail drain for easy clean-up maintenance.Doors are foamed in place polyurethane insulation. REFRIGERATION SYSTEM:The system will utilize R-404a refrigerant and be Options&Accessories: provide with a hot gas condensate evaporation system.Dual refrigeration ❑ Patented triple or double drawer cartridges for 27"openings system with independent controls for the base and the rail.The base will have a blower coil with a dedicated metering device and solenoid valve allowing El Overshelf assembly the thermostatic control to independently control the base temperature.The ❑ Cutting boards raised mechanically cooled rail will be controlled utilizing an expansion valve 3rF to4i*r ❑ Stainless steel back metering device with its own solenoid valve and thermostat An on/off switch, located directly behind the hinged louver,is provided as standard to allow the El Legs in lieu of Casters rail to be shut off independently of the base.A pressure control is provided to ❑ Pull-out Catch pan assemblies monitor the dual systems performance. ❑ Tray racks for 18 x 26 sheet pans for 24"or 27"openings iY 'I ❑ Export voltages available 1055 Mendell Davis Drive,Jackson,MS 39272 Randell Preparation Table,Page 1 888-994-7636,unifiedbrands.net Information contained in this document is known to be current and accurate at the time PP SPEC0006 Rev.A 'RANMLL® Models 8000N —T—T—T—T—T— I I I I I t l l l l l l I I I I I I 1 1 11 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 I I I I 1 1 1 1 1 I I 1 1 1 1 1 I I I 1 1 1 1 1 1 1 1 1 1 I l t l l it in\ it� i\\ � PA _ 27_REFRIG._ L I�I�„ 24_REFRIG_ ,24°REF_RIG_ 11111 •27_REFRIG__ 2TREFRIG__ ,���'� _24_REFRIG_ .24_REFRIG_ 21_REFRIG_ '�,III HINGED LOUVERI HINGED LOUVER I HINGED LOUVER HINGED LOUVER 48,PANEL 0. 1 PANEL 1 PANEL 83, PANEL ''--TT--=—r--i 666888 r—T'T—T'7"r'7' 1 1 1 1 1 1 1 1 1 1 1 1 11 1 1 1 1 1 11 1 1 1 1 1 I l l l l l t l l l l l I I I I I I I I I 1 1 1 1 1 I l l l l l l l l l l l o I l t l l l l I l l l l l l o (f 42.9° --------- --------- ----- ------ L 4 _ 27_REFRIG__ , 27_REFRIG__ L_REFRIG__ 24°REFIiIG_ ,24'REFWG_ ,24°REFRIG_ 21_REFRIG. II�I�III II I HINGED LOUVER HINGED LOUVER L 95' PANEL I L 111' PANEL I L.�33°--.1 Drawings are to be viewed in the same order as the chart,one drawing to represent refrigerator and freezer units Door Opening Size-Interior Depth Door Width Clearances Through Door Interior Depth O Lt to Rt Tp to Btm Behind Door 21" 16" 22.25" 26" 27" 22" 22.25" 26" 24" 191, 22.25" 26" _ C u` Model L D H Doors Storage Cu.Ft Pan Capacity HP volt Amps NEMA BTU Rating Ship Wt. 8148N 48" 33" 42.9" (1)27" 9.0 (6)1/3 or(12)1/6 1/3 115/60/1 9 5-15P 1380 342 8260N 60" 33" 42.9" (2)24" 14.67 (8)1/3 or(16)1/6 1/3 115/60/1 9 5-15P 1380 400 8268N 68" 33" 42.9" (2)27" 17.76 (9)1/3 or(18)1/6 1/3 115/60/1 9 5-15P 1380 428 8383N 83° 33 42.9" (2)24",(1)21" 23.55 (10)1/3 or(20)1/6 1/2 115/60/1 12 5-15P 2385 1550 8395N 95" 33" 42.9" (3)27" 28.18 (12)1/3 or(24)1/6 1/2 115/60/1 12 5-15P 2385 600 NSF 84111N I 111" 33" 42.9" (3)24",(1)21" 32.81 (14)1/3 or(28)1/6 5/8 115/60/1 12.8 15-20P 3350 638 1055 Mendell Davis Drive,Jackson,MS 39272,888-994-7636,unifiedbrands.net 7um FI EDBIANDs Information contained in this document is known to be current and accurate at the time 1>, r � - ,.,,RAN LL, Preparation Table Raised Condiment Rail models 8OOON model ❑8148N ❑826ON ❑8268N ❑8383N ❑8395N ❑84111 N Description: model 8268N Available in six convenient sizes, 48" one door, 60" &68" two shown door, 83" and 95" three door, and 111" four door. The 8000N Series raised condiment rail preparation table meets the 1998 NSF/ANSI standard 7, 41° F. pan product temperature requirements. Our Exclusive Dual System is proven by over 15 years of wrapped coldwall construction experience. Rail is provided with an Exclusive drain for easy clean-up. ` Specifications: �s= CABINET EXTERIOR:Unit top and raised rail will be formed from four piece 20 gauge stainless steel with a 1-1/2"90'nosing/top turndown.The raised refigerated rail will be mechanically cooled and shall be provided with one r 2 h u�___u single opening to allow flexible pan configurations.The interior of the rail IM„IU_ will be constructed of three-piece construction with coved comers for easy cleaning. Rail will hold 6"deep pans-not included. The pans will set on r an integral recessed pan ledge(1"at front and 3"at rear)making dean-up easy without requiring the removable of any pan supports. On the 8383N, ELECTRICAL:The units will be provided with a 8'powercord and 3-wire grounded plug 8395N and 84111 N,a removable mullion(below the intersection of the two as standard,pre-wired for 115 volt,60 hertz,single phase operation.Export voltages covers)allows the addition of one more 1/3 pan when removed. All units are available and require hard wiring in the field to the units main junction box,(unit provided with hinged removable stainless steel covers,fabricated from 20 will be shipped on legs for export applications,unless specified otherwise). gauge stainless steel,and supplied with a combination of covers which allow maximum access to the pans.Unit bottom and exterior back are galvanized This equipment is intended for use in rooms having an ambient temperature of 86T metal.Exterior ends are finished in stainless steel.New hinged lower for (30'C)or less. easier cleaning of the coil and draining the rail. Unit mounted on 6"(overall) high swivel casters(front two with locks). Standard Features: CABINETBASEINTERIOR:ln6eriorfloor,rearandtopshallbeanod'¢edaluminum. 'Meets 1998 NSF/ANSI Standard 7,41'F Product Temperature Requirements Base interior ends and door openings shall be thermoformed high impact •Recessed Wrapped Coldwall Rail with Exclusive Separate ABS. Each section will be provided with(1)removable interior epoxy-coated Temperature Controls&Expansion Valve for Base and Rail wire shelf.The base shall be foamed in place polyurethane insulation with a a Exclusive Press Fit Magnetic Removable Gaskets minimum thickness of 2". •Separate Dual Control System for Rail&Base Allows Shutting Rail Off at Night for Up to 60%Energy Savings DOORS:Stainless steel front with easy to grasp recessed handles.Doors •Condensing unit with Hot Gas Condensate Evaporator mounted on heavy duty stainless steel concealed type hinges with pivot pin .New Hinged Louver for panel for easy access to drain gate in nylon bushing.Door interioris deep drawn thermoformed high impactABS valve,rail temperature control and cleaning of condenser coil with press-fit replaceable magnetic gaskets,designed for long life and easy .Exclusive rail drain for easy clean-up maintenance.Doors are foamed in place polyurethane insulation. REFRIGERATION SYSTEM:The system will utilize R-404a refrigerant and be Options&Accessories: provided with a hot gas condensate evaporation system.Dual refrigeration ❑ Patented triple or double drawer cartridges for 27"openings system with independent controls forthe base and the rail.The base will have a blower coil with a dedicated metering device and solenoid valve allowing ❑ Overshelf assembly the thermostatic control to independently control the base temperature.The ❑ Cutting boards raised mechanically cooled rail will be controlled utilizing an expansion valve 3rFto4h°r ❑ Stainless steel back metering device with its own solenoid valve and thermostatAn on/off switch, ❑ Legs in lieu of casters located directly behind the hinged lower,is provided as standard to allow the rail to be shut off independently of the base.A pressure control is provided to El Pull-out Catch pan assemblies monitor the dual systems performance. ❑ Tray racks for 18 x 26 sheet pans for 24"or 27"openings ❑ Export voltages available k ou 1055 Mendell Davis Drive,Jackson,MS 39272 Randell Preparation Table, Page 1 888-994-7636,unifiedbrands.net Information contained in this document is known to be current and accurate at the time PP SPEC0006 Rev.A 'RANMLL® Models 8000N 'T'T'T'T'T-0 'T'7 -r-T'T'T'T' -T'7"r'Z"r'T'T'T' r'T-l"r'T' 1 1 1 1 1 I I I I I 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 I I I 1 1 I I I I 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 \\ Il --C -- ry - e- •--C -- - E IIIIII ------- •------- - -- IIIIII 27_REFRIG._ LREFPoG_ _24_REFRIG_ 27_REERIG__�',2TIFRIG ,24_REFRIG_ ,24_REFRIG_ 21_REFRIG 7 lab HINGE$LOUVER HINGED EOUVER HINGED LOUVER HINGED LOUVER PANEL PANEL PANEL S3, PANEL r_T'T_T'1'_r_T_ 1 1 1 1 1 1 1 1 1 1 1 1 11 1 1 1 1 1 I l l t l l l I l l l l t l l l l l l 1 1 1 1 1 1 I l l l l l l l l l l l 0 1 1 1 1 1 1 1 11 1 1 1 1 1 42.9" iiii •--C -- '-_e-- •--C -- 27_REERIG__ L REFRIG_._ _L_REFRIG__ 111111, 24"REFRIG_ ,24"REFRIG_,24"REFRIG_ 21_REFRIG. HINGED LOUVERI t HINGED LOUVER I I 95° L 111° PANEL - 33° Drawings are to be viewed in the same order as the chart,one drawing to represent refrigerator and freezer units Door Opening Size-Interior Depth Door Width Clearances Through Door Interior Depth Lt to Rt Tp to Btm Behind Door O 21" 16" 22.25" 26" r24' ::::]22" 22.25" 26"19" 22.25" 26" C ®L Model L D H Doors Storage Cu.Ft Pan Capacity HP volt Amps NEMA BTU Rating Ship Wt. 8148N 48" 33" 42.9" (1)27" 9.0 (6)1/3 or(12)1/6 1/3 115/60/1 9 5-15P 1380 342 8260N 60" 33" 42.9" (2)24" 14.67 (8)1/3 or(16)1/6 1/3 115/60/1 9 5-15P 1380 400 8268N 68" 33" 42.9" (2)27" 17.76 (9)1/3 or(18)1/6 1/3 115/60/1 9 5-15P 1380 428 8383N 83" 33" 42.9" (2)24",(1)21" 23.55 (10)1/3 or 120)1/6 1/2 115/60/1 12 5-15P 2385 550 8395N 95" 33" 42.9" (3)27" 28.18 (12)1/3 or 1.24)1/6 112 115/60/1 12 5-15P 2385 600 HST 84111N 111" 33" 42.9" (3)24",(1)21" 32.81 (14)1/3 or 128)1/6 5/8 115/60/1 12.8 5-20P 3350 638 I�a7 1055 Mendell Davis Drive,Jackson,MS 39272,888-994-7636,unifiedbrands.net 7uNIFIEDBRANDS Information contained in this document is known to be current and accurate at the time AEAGL Item No.: ' • Project No.: cc Profit from the Eagle Advantage® S.I.S. No.: a m Specification Sheet d Co rner orner 0 Short Form Specifications 314 Series 0 Eagle Two-Compartment Sink, model with Cn 2-wide "Euro-Style" edging on front and sides. Units Two-Compartment Sinks CD constructed of heavy gauge type 304 stainless steel top and MODELS: r+ sink bowls. Sinks to be deep-drawn, seamless, and have all ❑314-16-2 ❑314-18-2 ❑314-22-2 ❑314-24-2 0 corners coved. Drainboards, when required, shall be ❑314-16-2-18 ❑314-18-2-18 ❑314-22-2-18 ❑314-24-2-18 "V" creased for positive drainage. 9%- high backsplash with ❑314-16-2-18L ❑314-18-2-18L ❑314-22-2-18L ❑314-24-2-18L 1-upturn and the edge. Legs to be 1V0.D. galvanized tubing ❑314-16-2-18R ❑314-18-2-18H ❑314-22-2-18H ❑314-24-2-18R _ with front-to-back crossbracing, and 1- high impact plastic ❑314-16-2-24 ❑314-18-2-24 ❑314-22-2-24 ❑314-24-2-24 adjustable bullet feet. ❑314-16-2-24L ❑314-18-2-24L ❑314-22-2-24L ❑314-24-2-24L ❑314-16-2-24H ❑314-18-2-24R ❑314-22-2-24R ❑314-24-2-24R a Materials a a _ •Sink bowls: Heavy gauge type 304 stainless steel. CA)�----�— _ •Top: Drainboards, backsplash and euro-style edging are heavy gauge type 304 stainless steel. y •Legs: 1%-(41 mm)-diameter heavy-gauge galvanized tubing CD with plated 12-gauge gussets and high-impact corrosion ca resistant fully adjustable bullet feet-crossbracing is 1-(25mm)-diameter heavy-gauge galvanized tubing. co Design and Construction Features a •All bowls have deep-drawn one-piece seamless o two-compartment construction, using state-of-the-art hydraulic presses. CD sink with double •Sink bowls have generous radius with minimum dimension drainboards of 3""(76mm) and are rectangular for maximum capacity. •New 20-x 16-(508 x 406mm) bowl design,with enhanced o FEATURING polishing techniques. •13%-(343mm) water level is standard. 2 WIDE •Swirl-away drainage. EURO-STYLE •Leg gusset assemblies welded adjacent to sink bowl for { maximum weight support and stability. CD EDGING •9%-(248mm) standard backsplash includes 1-(25mm) ' upturn and tile edge for easy installation and feathering to CO) wall/splash surface. •"V" creased drainboards for positive drainage. co Options/Accessories Mechanical: ❑ Stainless steel legs ❑ Faucets •Water supply is%-(13mm) IPS for hot and cold lines. ❑ Stainless steel bullet feet ❑Sink covers •Faucet holes are 1Y8-(29mm) punched on 8-(203mm) ❑ Lever drains ❑Waste outlets centers. ❑Twist handle drains ❑ Sink kits •Basket-type waste drain included fits sink bowls' ❑Twist drain brackets ❑ Overflow hole 3% (89mm) opening and features 1%-(38mm) outlet. EAGLE GROUP Certifications/Approvals AUTOQUOTES 100 Industrial Boulevard, Clayton, DE 19938-8903 USA Phone:302-653-3000•Fax:302-653-2065 NSF www.eaglegrp.com r KC L Foodservice Division: Phone 800-441-8440 MHC/Retail Display Divisions: Phone 800-637-5100 For custom configuration or fabrication needs,contact our SpecFAB®Division. Phone:302-653-3000• Fax:302-653-3091 •e-mail:specfab@eaglegrp.com EG20.28 Rev. 10/12 .� AIA# TRUE FOOD SERVICE Project Name: EQUIPMENT, INC. Location: 2001 East Terra Lane•O'Fallon,Missouri 63366 Item #: Q " SIS# (636)240-2400•Fax(636)272-2408•(800)325-6152•Intl Fax#(001)636-272-7546 Parts Dept.(800)424-TRUE•Parts Dept Fax#(636)272-9471 •www.truemfg.com Model#: Model: T23F z. . . . ... �• P True's solid door reach-in's are designed ® ' with enduring quality that protects your longterm investment. P Designed using the highest quality materials and components to provide the user with colder product temperatures,lower utility costs, exceptional food safety and the best value in today's food service marketplace. Extra large evaporator coil balanced with higher horsepower compressor and large condenser maintains-1 OT (-23.3"C)cabinet temperatures. Ideally suited for both frozen foods and ice cream. (► Stainless steel solid door and front.The very finest stainless with higher tensile strength for fewer dents and scratches. Adjustable,heavy duty PVC coated shelves. Positive seal self-closing door. Lifetime guaranteed door hinges and torsion type closure system. Automatic defrost system time-initiated, ` temperature-terminated. Saves energy I consumption and provides shortest possible defrost cycle. Bottom mounted units feature: bw , P "No stoop"lower shelf. u� P Storage on top of cabinet. P Compressor performs in coolest,most grease free area of kitchen. P Easily accessible condenser coil for cleaning. ROUGH=IN-DATA Specifications subject to change without notice. Chart dimensions rounded up to the nearest Ma"(millimeters rounded up to next whole number). Cabinet Dimensions (inches) Cord Crated (i s) nche Length Weight NEMA (total ft.) (lbs.) Model Doors Shelves L D H* HP Voltage Amps Config. (total m) (kg) T-23F 1 3 27 1 291/2 783/s r/3 115/60/1 7.2 5-15P 9 285 686 750 1991 r/2 230-240/50/1 1 5.5 1 A 1 2.74 130 Height does not include 5"(127 mm)for castors or 6"(153 mm)for optional legs. a Plug type varies by country. O M&ECQ APPROVALS: AVAILABLE AT � NSE 7/11 Printed in U.S.A. M-odel; T23F • '•• '' STANDARD-FEATURES DESIGN Insulation-entire cabinet structure and solid MODEL FEATURES • True's commitment to using the highest door are foamed-in-place using Ecomate.A high • Exterior temperature display. quality materials and oversized refrigeration density,polyurethane insulation that has zero • Evaporator is epoxy coated to eliminate the systems provides the user with colder product ozone depletion potential(ODP)and zero global potential of corrosion. temperatures,lower utility costs,exceptional warming potential(GWP). • Rear airflow guards prevent product from food safety and the best value in today's food • Welded,heavy duty steel frame rail,black blocking optimal airflow. service marketplace. powder coated for corrosion protection. • NSF-7 compliant for open food product. REFRIGERATION SYSTEM • Frame rail fitted with 4"(102 mm)diameter stem ELECTRICAL • Factory engineered,self-contained,capillary castors-locks provided on front set. • Unit completely pre-wired at factory and ready tube system using environmentally friendly DOOR for final connection to a 115/60/1 phase,15 amp (CFC free)R404A refrigerant. • Stainless steel exterior with white aluminum dedicated outlet. Cord and plug set included. • Extra large evaporator coil balanced with higher liner to match cabinet interior. Door extend full a horsepower compressor and large condenser; width of cabinet shell. Door lock standard. 115/60/1 ' N 5/60/1 15R maintains-10"F(-23.3"C). Ideally suited for both • Lifetime guaranteed recessed door handle. frozen foods and ice cream. Door fitted with 12"(305 mm)long recessed • Sealed,cast iron,self-lubricating evaporator handle that is foamed-in-place with a OPTIONAL FEATURES/ACCESSORIES fan motor(s)and larger fan blades give True sheet metal interlock to ensure permanent Upcharge and lead times may apply. reach-in's a more efficient low velocity,high attachment. ❑230-240V/50 Hz. volume airflow design.This unique design • Positive seal self-closing door. Lifetime ❑6"(153 mm)standard legs. ensures faster temperature recovery and guaranteed door hinges and torsion type ❑6"(153 mm)seismic/flanged legs. shorter run times in the busiest of food service closure system. ❑Alternate door hinging(factory installed). environments. • Magnetic door gasket of one piece construction, ❑ Novelty baskets. • Bottom mounted condensing unit positioned removable without tools for ease of cleaning. ❑Additional shelves. for easy cleaning. Compressor runs in coolest SHELVING ❑Half door bun tray racks. Each holds up to and most grease free area of the kitchen. Allows • Three(3)adjustable,heavy duty PVC coated eleven 18"L x 26"D(458 mm x 661 mm)sheet for storage area on top of unit. wire shelves 227/a"L x 231/4"D(582 mm x pans(sold separately)(airflow guards need to. • Automatic defrost system time-initiated, 591 mm). Four(4)chrome plated shelf clips be removed). temperature-terminated. Saves energy included per shelf. ❑Full door bun tray rack. Holds up to twenty-two consumption and provides shortest possible . Shelf support pilasters made of same material 181 x 26"D(458 mm x 661 mm)sheet pans defrost cycle. as cabinet interior;shelves are adjustable on 1/2 (sold separately)(airflow guards need to be CABINET CONSTRUCTION (13 mm)increments. removed). • Exterior-Stainless steel front. Anodized quality LIGHTING ❑Remote cabinets(condensing unit supplied aluminum ends,back and top. by others;system comes standard with 404A P Incandescent interior lighting-safety shielded. • Interior-attractive,NSF approved,white Lights activated by rocker switch mounted expansion valve and requires R404A refrigerant). aluminum liner.Stainless steel floor with coved Consult factory technical service department for above door. BTU information.All remote units must be hard corners. wired during installation. `PLAN MEW 0 {f-27" 1 (686 mm) 83S/16' I (2117 mm) 29112" (750 mm) 7615/16' 785/16• 551132" (1955mm) (1990mm) (1398mm) 1 2517/32° (649 mm) 131a"� ELEVATION 4" 5" PLAN VIEW (3s mm) (102 mm) (127 mm) WARRANTY METRIC DIMENSIONS ROUNDED UP TO THE I One year warranty on all parts NEAREST WHOLE MILLIMETER Model Elevation Right Plan 3D Back I and labor and an additional 4 fccLZ year warranty on compressor. SPECIFICATIONS SUBJECT TO CHANGE T-23F TFEY53E TFEY035 TFEY03P TFEY633 (U.S.A.only) WITHOUT NOTICE TRUE FOOD SERVICE EQUIPMEWT 7nn1 rnc4 Tarra I ana•NFallnn Kiliccnnri A22AA•fA2917l MA(In•r—fA2A1777.7AnR•1AM1279;Al G7•Intl Far$(nA11A2A.777.71;A9;6 un•ne,♦nmm4n mm r Item# Project: KM 650M H Qty: *AutoCad available on KCL SLIM-LINE MODULAR ENT RE C SC CUBER KM-650M H 6/1 1 Item# 13191 CUBER DIMENSIONS W x D x H KM-650M H 22 x 271'8 x 377'16 KM-650MAH Air-Cooled ' BJoo moo Shown on an optional B-300 Bin 0 0 0 o KM-65OMWH Water-Cooled KM-650MRH B-700 B-eoo Remote Air-Cooled O C B-900 . Up to 661 lbs.of ice production per 24 hours • Durable stainless steel exterior • Protected by H-GUARD Plus Antimicrobial Agent VGUARD • Individual crescent cube • CycleSaver® Design No • EverCheck®alert system Also available on Large Bins: + B-1150SS • Stainless steel evaporator B-13o0SS p B-15o0SS B-165oss • Mount two units side-by-side,in only 44" of floor space,for 1,322 lbs.per 24 hours • Removable air filters (Air-cooled model only) • R-404A Refrigerant 'The KM-650MAH and KM-650MRH are ENERGY STAR qualified. Warranty Valid in United States,Canada,Puerto Rico,&U.S.Territories.Contact factory for warranty in other countries. Three Year-Parts&Labor on entire machine. C U` LIS USTE0 u�W Five Year-Parts&Labor on:Evaporator. 1 © HOSHIZAKI AMERICA, INC. Five Year-Parts on:Compressor,air-cooled condenser coil. Item# Project: WATER FILTERS Qty: *A.Cad available on KCL FILTRATION SYSTEMS WATER FILTERS 8/1 1 Item# 13076 H9320 FILTER Single,Double,Triple E-10 PREFILTER yJ E-20 PREFILTER l nbb.H ir1 HOSHIZAq $GSHIZAKI m+w,m. 4NC-11 4HC N 4t!LH rswa �Fw • H 4HC.H 4liC•H H9320-51 H9320-52 Single Configuration Twin Configuration Shown Shown *Available in single,twin,and triple configurations • Keep ice makers functioning at full capacity • Reduce up to 99.9%of disinfectant chlorine from incoming water supply,eliminating off tastes and odors of the ice • Will filter out dirt and rust particles as small as 1/2 micron producing crystal clear ice (99+% reduction) • Decrease machine maintenance by reducing lime scale build-up Warranty Warranty offered by EVERPURE(Effective Sep.2,2003) • Five Year-On all heads offered. ^^�-- © HOSHIZAKI AMERICA, INC. 1 i FILTRATION SYSTEMS •H9320 Filter (Single,double&triple configurations) •E-10 Prefilter •E-20 Prefilter s NEW Previous Model Model Description Undercounter Coarse / Fine Number Flow Rate KMs KM Cubers Flakers DCMs (Gal.per Min.) AM-50 KM-320,515, 901 KM-61 KML-250, 351, KM-101 451, 631 9320-21 H 9326-11 H H9320-51 Single KMD-410,450 All Models All Models (2 GPM) KM-151 KM-201 KML-700-M KM-260 KMS-830 DKM-500 KM-600, 650, 1340M,1601 M, 1601S, 1900S, Twin 2100S, 2500S 9320-22H 9326-12H H9320-52 2 x(2 GPM) N/A KMD-850M, 901 N/A N/A KMS-750, 822, 1401 KM H-2000S Triple KM-1301 S 9320-23H 9326-13H H9320-53 N/A KM-1400-M N/A N/A 3 x(2 GPM) KMS-2000 Replacement 9655-07H 9656-11 H H9655-11 Cartridge (1)One each HOSHIZAKI H9320 FILTER Available in single,twin and triple configurations.Rated NSF Class 1, STD 42,for taste,odor and chlorine reduction and for mechanical filtration(99.9+0/.removal of particles 1l2 micron and larger in size.) A.n-& Also takes out cysts with sub-micron filtration. am x •, E-10 and E 20 Prefifters can be Height of Systems(Manifold+Cartridge) used for post mix applications. Single System-18.4"H ® Everpure prefifters are designed to Twin System-19.11"H 1O�"Z'F` increase the life of Everpure pre-coat " " Triple System-19A5"H water fifters in areas with an unusual amount of dirt in the water.With a 10 micron(nominal)rating,the economical Everpure prefilter traps much of the dirt which contributes to scale buildup in ice The H9320 System is Tested and Certified makers,and clogs the delicate orifices by NSF International against NSFIANSI Standard 42 for the reduction of: of other water-using equipment Std.No.42-Aesthetic effects E-10 Aesthetic Effects PREFILTER When you install an Everpure prefilter, Bacteriostatic Effects the pre-coat fifters can concentrate on Chemical Reduction what they do best:remove particles 112 Taste&Odor E-20 micron and larger in size. Chlorine PREFILTER Mechanical Filtration Nominal Particulate Class 1 The H9320 Filters and their respective cartridges have been tested and listed by NSF only for the functions listed above.Check for compliance with state and local laws and regulations.Do not use where the water is microbiologically unsafe,or with waters of unknown quality without adequate disinfection before or after the unit The H9320 filter can be used with water that may contain filterable cysts. NSE `•�`I ��. Item# Project. PF/SF BINS Qty: *AutoCad available on KCL ICE STORAGE BIN SERIES PF/SF BINS 3/12 Item# 13163 BIN DIMENSIONS W x D x H B-25OPF 30 x 32" x 33" k B-300PF/SF 22 x 32" x 46* BD-300PF/SF 22 x 32" x 46* --- - --- n .. - B-500PF/SF 30 x 32" x 46* B-25OPF B-30OPF B-50OPF B-70OPF B-80OPF B-90OPF B-300SF B-500SF B-700SF B-800SF B-900SF BD-500PF/SF 30 x 32" x 46* BD-30OPF BD-50OPF BD-300SF BD-500SF B-70OPF/SF 44 x 32" x 46* PF - PVC Coated Galvanized Steel Finish SF -Stainless Steel Finish B-800PF/SF 48 x 3210 x 46* PF BINS B-900PF/SF • Ice storage capacity from 250 lbs.up to 900 lbs. 52 x 32" x 46* • Vinyl clad galvanized steel cabinet exterior design for easy cleaning *with 6"adj.legs SF BINS • Ice storage capacity from 300 lbs.up to 900 lbs. • Stainless steel exterior design for easy cleaning PF/SF BINS • Protected by H-GUARD Plus Antimicrobial Agent rg&1g1-GUARD • Long lasting attractive appearance • Polyethylene bin liner for sanitary storage • Sturdy construction for side by side or stacked ice machine installation • Foamed-in-place polyurethane insulation,in all bin walls and bottom,provides dependable ice storage BD Bins • Fit 24"-24 1/2"deep ice machine without Top Kit extension Warranty E k; Valid in United States,Canada Puerto Rico,&US.Territories.Contact factoryy for warranty in e other countries. Two Year-Parts&Labor(Production prior to January 2012). Three Year-Parts&Labor(January 2012 production and after). 1 © HOSHIZAKI AMERICA, INC. AIA# TRUE FOOD SERVICE Project Name: EQUIPMENT, INC. Location: 2001 East Terra Lane•O'Fallon,Missouri 63366 S/S# (636)240-2400•Fax(636)272-2408•(800)325-6152•Intl Fax#(001)636-272-7546 Item #: Qty: Parts Dept.(800)424-TRUE•Parts Dept Fax#(636)272-9471 •www.truemfg.com Model#: Model: • • • .: ..10". 30111p pp S.five,, AVI .,.4 True's worktop units are - designed with enduring quality that protects your long term — - — investment. P Designed using the highest quality materials and components to provide the user with colder product temperatures,lower utility costs,exceptional food safety and the best value in today's food service marketplace. Oversized,environmentally friendly(134A)forced-air refrigeration system holds 33°F to 38°F(.5°C to 3.3°C). All stainless steel front,top and ends. Matching aluminum finished back.Top and backsplash are one piece formed j1rr'� construction. Bacteria and food articles cannot be trapped rr�,r�+�+r P r2. r,a' underneath as with other two- ;11`141++tf piece worktop units. Front breathing. Heavy duty PVC coated wire shelves. r Foamed-in-place using Ecomate. f, _ A high density,polyurethane "� insulation that has zero ozone depletion potential(ODP)and zero global warming potential (GWP). ROUGH—IN DATA Specifications subject to change without_ notice. Chart dimensions rounded up to the nearest'/s°(millimeters rounded up to next whole number). Cabinet Dimensions (inches) Cord Crated (i s) nche Length Weight NEMA (total ft.) (lbs.) Model Doors Shelves L Dt H* HP Voltage Amps Config. (total m) (kg) TWT-27 1 2 275/s 30'/s 333/s '/6 115/60/1 3.9 5-15P 7 195 702 766 848 '/4 230-240/50/1 2.9 a 2.13 89 t Depth does not include 1"(26 mm)for rear bumpers. a Plug type varies by country. *Height does not include 6'/a"(159 mm)for castors or 6"(153 mm)for optional legs. 5 s®��.+� � MSF O( APPROVALS: AVAILABLE AT . �0 � 8/11 Printed Model:' e e • TW -27 P7 `STANDARD-FEATURES DESIGN Interior-attractive,NSF approved,white ELECTRICAL • True's commitment to using the highest aluminum liner.Stainless steel floor with coved Unit completely pre-wired at factory and ready quality materials and oversized refrigeration corners. for final connection to a 115/60/1 phase,15 amp systems provides the user with colder product Insulation-entire cabinet structure and solid dedicated outlet. Cord and plug set included. temperatures,lower utility costs,exceptional door are foamed-in-place using Ecomate.A high • 115/60/1 food safety and the best value in today's food density,polyurethane insulation that has zero ' ' NEMA-5-15R service marketplace. ozone depletion potential(ODP)and zero global REFRIGERATION SYSTEM warming potential(GWP). • Factory engineered,self-contained,capillary S"(127 mm)diameter stem castors-locks OPTIONAL FEATURES/ACCESSORIES tube system using environmentally friendly provided on front set. 36"(915 mm)work Upcharge and lead times may apply. (CFC free)134A refrigerant. surface height. ❑230-240V/50 Hz. • Oversized,factory balanced refrigeration system DOOR ❑6"(153 mm)standard legs. with guided airflow to provide uniform product • Stainless steel exterior with white aluminum ❑6"(153 mm)seismic/flanged legs. temperatures. liner to match cabinet interior. ❑21/2"(64 mm)diameter castors. • Extra large evaporator coil balanced with higher * Door fitted with 12"(305 mm)long recessed ❑Barrel locks(factory installed). horsepower compressor and large condenser, handle that is foamed-in-place with a ❑Single overshelf maintains cabinet temperatures of 33"F to 38"F sheet metal interlock to ensure permanent ❑Double overshelf. (.5°C of 3.3"C)for the best in food preservation. attachment. ❑281/4"(718 mm)deep,'/2"(13 mm)thick,white • Sealed,cast iron,self-lubricating evaporator • Positive seal self-closing door with 90°stay open polyethylene cutting board. Requires"L" fan motor(s)and larger fan blades give True feature. Door swing within cabinet dimensions. brackets. worktop units a more efficient,low velocity, • Magnetic door gasket of one piece construction, ❑281/4"(718 mm)deep,'/2"(13 mm)thick, high volume airflow design.This unique design removable without tools for ease of cleaning. composite cutting board. Requires"L"brackets. ensures faster temperature recovery and SHELVING ❑Heavy duty,16 gauge tops. shorter run times in the busiest offoodservice . Two(2)adjustable,heavy duty PVC coated wire ❑Exterior rectangular digital thermometer environments. shelves 231/4"L x 16"D(591 mm x 407 mm). Four (factory installed). • Condensing unit access in back of cabinet,slides (4)chrome plated shelf clips included per shelf. ❑ADA compliant models with 34"(864 mm)work out for easy maintenance. • Shelf support pilasters made of same material surface height. CABINET CONSTRUCTION as cabinet interior;shelves are adjustable on 1/2" ❑Remote cabinets(condensing unit supplied • Exterior-stainless steel front,top and ends. (13 mm)increments. by others;system comes standard with 404A Matchingaluminum finished back.To and expansion valve and requires R404A refrigerant). P MODEL FEATURES Consult factory technical service department for backsplash are one piece formed construction. a Evaporator is epoxy coated to eliminate the BTU information.All remote units must be hard Bacteria and food particles cannot be trapped potential of corrosion. wired during installation. underneath as with other two-piece worktop . NSF-7 compliant for open food product. units. PLAN-VIEVI/ SSZ9132° (14$1 mm) _ 301A6 1 39H6" (764 mm) (26 mm) (91 mm)r 279/16- 2427132° _ 263/32° t39/32" w1 (632 mm) (714 rnml ` (So mm) T_ n 293/4° OSG mm) 351 S/16" 39V2, (913 mm) (1004 mm) i 251W _ -. l59 mm) 63A6,, (158 mm) I�125/s" -a 75/16° 37/8° (321 mm) ELEVATION (fafimm) RIGHT VIEW (°9mm) WARRANTY METRIC DIMENSIONS ROUNDED UP TO THE } One year warranty on all parts NEAREST WHOLE MILLIMETER Mode[ Elevation Right Plan 3D Back and laborand an additional 4 TWT27 TFPY0IE TFPY015 TFPY0IP TFPY013 l year warranty on compressor. SPECIFICATIONS SUBJECT TO CHANGE (U.S.A.only) WITHOUT NOTICE TRUE FOOD SERVICE EQUIPMENT 70n1 Fnc+Tarra I nna.n'Fallnn M(ccnuri 6226f•/92MMA-7411n.Fw/6261777Jana.(2nn127c.F1s7•In+I Fnv#fOM1r2r_777.71;fl6•unnner+ruamfn rnm SHVER K M- ie Lettuce Crisper/Dispenser MODEL SK2SB I I-----------------i ----------I P g •may...> — ( - i 24.60 ' ,R , (s09s07.12 ) 1' a,. (160.98) \ 3,50 �I 1 -----a-c----- I (60.90) -------- 1 16.61 4--- )2.50 3 (477,77) 5.75 (342.90) y 22.25 (SM,is) I3.25 17.I25 ),125 25.125 _50 (28,59) ffi36,161 (12.70) MODEL LENGTH DEPTH HEIGHT COMPRESSOR AMPS WEIGHT i 22 i • 1/4" i lbs. EXTERIOR Stainless steel,galvanized back.Stainless steel back optional. INTERIOR Stainless steel with coved corners and finished edges throughout for fast,easy cleaning and sanitation.High impact ABS door liner and service chute. INSULATION Environmentally friendly foamed-in-place polyurethane for maximum insulation,strength and durability. STORAGE BIN High density polyethylene.Holds 50 heads of average size lettuce(shredded or leaf).Grooved base traps accumulated moisture,preventing spoilage and waste.Bin door opens into exterior door service chute for easy access to storage bin contents. REFRIGERATION CFC-Free,hermetically sealed,self contained refrigeration system with fan cooled condenser.Cold wall copper tube evaporator for even distribution of cooling and moisture retention.Adjustable temperature control and built-in temperature indicator. ELECTRICAL Standard as 115 volt,60 Hz,single phase operation with 8 foot,3 wire power cord with NEMA 5-15P plug. WARRANTY One year materials and workmanship warranty on cabinet and refrigeration system.Five year warranty on compressor. OPTIONS Divided lettuce bin.4"stand.All stainless steel back.Available in 230 volt,50Hz 1600 Xenium Lane North M V callMinneapolis, MN 55441-3787c us Phone(763)923-2441 "44.° 11/2012 V-SflW,R ® Fax(763)553-1209 Specifications subject ©Silver King 2012 nn#inn n.:..a A:-I I C n I� r CUSTOM SELF-CONTAINED CABINETS Penick Features MODEL NOS. • Available in 2, 3 or 4 door models. ❑ BS60 • Front vented compressor. ❑ BS84 • Self-closing field reversible idoors with locks. ❑ BS108 • Approved for ANSI/NSF #7 open food. C&US • Quiet-running, high efficiency compressor. • Two inch foamed-in-place insulation provides greater 5� energy efficiency and structural strength. • Two inch thermal breaks and mullion heaters combine to resist condensation build up around the door openings. • Low-E glass doors improve insulation and resist condensation on the glass. • Compact fluorescent light above each door fully illuminates interior. • Heavy-duty, reinforced base will not bend or sag. • Heavy-duty polyethylene door sill. • Stainless steel exterior. • Heavy-duty stainless steel hinges. • Epoxy coated evaporator coil. • Optional draft beer dispensing system available with a variety of dispensing head styles. • Vinyl coated shelves. • Stainless steel top included. • Multiple door finish options. • Condensing unit installed left or right end. sssa 0 r c 8300 West Good Hope Road Milwaukee,WI 53223 Phone 414-353-7060 Fax 414-353-7069 Toll Free 800-558-5592 • E-Mail: Perlick@Perlick.com • www.Perlick.com F,,...,nice no1)nr Job Sizes and Specifications Area Custom Self-Contained Cabinets Item No. Modell No. o IK I'. C VL us MODEL NOS. BS60 BS84 BS108 NUMBER OF DOORS 2 Door 3 Door 4 Door Length-Inches(mm) 60"(1524) 84"(2134) 108"(2743) CABINET DIMENSIONS Depth-Inches(mm) 243/4"(629) 243/4"(629) 243/4"(629) Height-Inches(mm) 341/2"(876) 341/2"(876) 341/2"(876) CASE CAPACITY (based on 12 oz.long Neck bottle) 15 24 32 CONDENSING UNIT H.P. 1/4 1/3 1/3 RUNNING LOAD-AMPS 6.3 8.1 8.3 Ship Wt. Lbs.(kg.) 380(172) 490(222) 630(286) INTERIOR Door sill: High strength polyethylene.Door pan and ceiling:High strength polystyrene. Floor pan and Walls:Stainless steel. Includes pilasters,(2)vinyl coated shelves and floor rack per door,and interior lights. EXTERIOR Front,back,top and sides stainless steel. Bottom galvanized steel.See optional accessories for door and grille finishes. DOOR HINGING Stainless steel hinges with standard location as illustrated.For special hinging specify hinge locations starting from left to right.Field reversible. DOOR HARDWARE Door handles:Choice of full length stainless steel,classic 6"black vinyl wrapped pull or top mounted stainless steel pull tab. Lock finish:chrome. R-134a capillary tube-type.Aluminum fin and copper tube evaporator,epoxy coated coil.Adjustable REFRIGERATION temperature control.Self-defrosting.Pull out condensing unit for service and cleaning. Compressor left or fight. ELECTRICAL 115V,60Hz., I phase AC. Furnished with 3-prong,6 foot NEMA5-15 PC cord.Contact Perlick for other voltage/frequency requirements. PLUMBING Evaporator condensate is removed automatically.Optional floor drain with 3/4"NPT at right end or 1"NPS out bottom come plugged from factory. INSULATION Foamed-in-place polyurethane,2"walls, 11/2"top. OPTIONAL •Leg set Door finishes Grille finishes ACCESSORIES& •Beer dispensing tapping kit— Black vinyl coated Black vinyl coated MODIFICATIONS 'Laminated top Stainless steel Stainless steel • Laminated ends Customer choice of laminate Customer choice of laminate •Compressor right Prepared for field lamination •Brass hardware Glass door with black vinyl (classic&full length only) coated frame •Caster sets Glass door with stainless •Base plates steel frame •Floor access kit Glass door with laminated frame 108"[2743]4 DOOR 84"[2134]3 DOOR 24 3/4" 60"[152412 DOOR [6291 31 1/4" 12" 92"[233714 DOOR [7941 6 3/8" [ 2" 68"[172713 DOOR DOOR [1631 7 314" 7 3/16" 44"[111812 DOOR "NOTE B" HEIGHT [1971 [1821 6 3/16" 51/8" 6 5/16" 41/4" [1571 1130] [161] [1071 ® _--- 18 3/4"[476] 27 7�/16" BACK LINER DOOR 341/2" TO INSIDE OF OPENING [876] OPTI R ONAL DOOR SILL 1 ]291/8" FLOO [ ACCESS ;r —�� KIT 2 1 19 7/8 I , 231 P2" [�7l 4 3/16" DOOR 15971 DOOR OPENING "NOTE A" �_221/4"' i '� �'/R231/2" NOTE A.3/4"NPT DRAIN EXIT [5781 NOTE B:1"NPS DRAIN ACCESS 8300 West Good Hope Road • Milwaukee,WI 53223 • Phone 414-353-7060 • Fax 414-353-7069 Toll Free 800-558-5592 • E-Mail: Perlick@Perlick.com • www.Perlick.com n...1:..1.:...........:N...J—......s:.......... ................ Aln n017/lf. BOTTLE COOLERS BC Series Year MODELS NSF C �� Vs 5CW Pir�anty r ❑ BC24 SERIES ❑ BC24LT SERIES Perlick Features ❑ BC36 SERIES R t • Heavy-Duty construction ❑ BC36LT SERIES • 2„foamed-in-place insulation provides energy savings and durability Revolutionary insulation that has zero ozone depletion potential and ❑ BC48 SERIES • zero global warming potential ❑ BC48LT SERIES • Stainless steel interior standard ❑ BC60 SERIES • Stainless of black vinyl coated exteriors ❑ BC60LT SERIES • Plug-in installation;no condensate plumbing required ❑ BC72 SERIES • Quiet running,high efficient,balanced refrigeration system ❑ BC72LT SERIES • 24„front to back dimension matches depth of underbar stainless steel • Reinforced door mullion will not bend or sag ❑ BC96 SERIES • Dent resistant heavy gauge doors;locks optional ❑ BC96LT SERIES • Standard models factory set to approximately 38°F; Low temp models t BC36 Model Only set to approximately 30OF • Bottle opener and cap receiver optional I 0 le — � BC24 BC36 BC72 (shown with optional (shown with optional casters) (shown with optional opener, receiver and casters) opener, receiver and casters) P GENERATIONS OF , .•, EXCELLENCE Forth No.130303 Rev.02.09.2012 Pe�rlicko Toll Free :11 • •- •- • •- • Size and Specifications Job Bottle Coolers-BC Series .Area Item No. NSF. C U` US 5Y�I Model No. O Compressor MODEL NO. BC241 BC361 BC48/ BC60/ BC72/ BC96/ BC24LT BC36LT BC48LT BC60LT BC72LT BC96LT Length-Inches 24"(610) 36"(915) 48"(1219) 60"(1524) 72"(1829) 96"(2439) (mm) ° Depth-Inches(mm) 24"(610) 24"(610) 24"(610) 24"(610) 24"(610) 24"(610) Height-Inches(mm) 34-1/4"(870) 34-1/4"(870) 34-1/4"(870) 34-1/4"(870) 34-1/4"(870) 34-1/4"(870) 4:0(.11) 7.6(0.21) 12.6(0.36) 16.5(0.47) 20.6(0.58) 28.7(0.81) •. -•m�� • • 5.5 9.75 17.2 21 28.3 41. '• °�`] .. -.m®rn• 7 16 25 30 36 58 e 11/5 1/5 1/4 1/3 1/3 1/3 e • 3.2 3.0 5;2 7.0 6.9 7.6 190(86) 245(111) 300(136) 353(160) 405(184) 515(235) e ' All models have stainless steel walls and floor Choice of black,stainless steel and all stainless.All tops are stainless steel. Black Option: Front and ends are black vinyl coated steel, back and bottom are galvanized. Stainless Steel Option: Front and ends are stainless steel,back and bottom are galvanized. All Stainless Option: Front,ends,back and bottom are stainless steel. Factory set at approximately 38°F for Standard models,30*F for Low-temp models &MOMEM Stainless steel top and bottom pans. Die cast handle. Optional locks. • e R134a capillary tubettype with hermetic condensing unit. Pulls out for service and cleaning. Low-temp models have automatic defrost 115V,60Hz., 1 Phase AC. Furnished with 6 foot NEMA 5-15P rubber plug-in cord(115V model only). Also available in 230V,50Hz.,1 Phase AC.Carnes((marking conformity,applies to models BC24-230, BC36-230&BC48-230. None required. Condensate evaporates automatically. 2"Foamed-in-place polyurethane insulation �1!• oa BC24 model is front vented,all other models require 2"clearance from wall either on left end or back of cabinet for proper air flow. e- e - Floor Racks • Casters - Bottle opener and receiver • Roller Basket Shelving °. - Bin Dividers - Speed Rails • Wine Temperature(specify red • Interior Light • Interior light.kit(installed) - Adjustable Legs or white) • Door Locks -NOTE.This equipment is intended for the storage and display of non-potentially-hazardous bottled or canner products only. 36"[915] BC36 Model Only 24" 24" 24" 48"[1219) [610] [610] [610] 60"[15241 72"[18291 11 5/8" 11 5/8" 96"[2439] [2951 12951 2" 2" 2" 2" 2" 2" 2" 2" [51] [51] [51] [511 [51] [511 [511 [51] ------------ ------- —---------- ----------------------- 17 3/16" t 19 1/16" i i [4371 i [4841 i i HOUSING i i 27 7/8" 34 1/4" I I INSIDE 34 1/4 I I STEP [870] (8701 I [7081 L-----J L_-- I i i -----� ' INSIDE -- -- -- i == L------------------- END VIEW* FRONT VIEW* END VIEW* FRONT VIEW* 24"CABINET 24"CABINET 36",48",60",72",&96" 36",48",60",72",&96" CABINET CABINET Form No.130303 *shown with optional opener and receiver. Rev.02.09.2012 Rrlick Toll Free :00 . • • .continuous improvernent.Therefore,we reserve the right to change specifications without prior notice DRAINBOARDS TS and TSD SERIES F MODELS MODELS HS ® TS Series TSD Series ❑TS12* ❑TSD12* Perlick Features ❑TS18* ❑TSD18* • Embossed stainless steel drainboard ❑ TS24 ❑ TSD24 • Screw-in legs for fast installation D3�0 9 ❑TS ❑TS30 • Stainless steel legs install without tools ❑TS36 ❑TSD36 and have"Rust Free"Thermoplastic feet ❑TS42 ❑TSD42 ❑TS48 ❑TSD48 *Available in 1"increment:from .13"to 23" 91 Y I 4 4 1 1F F TS24 TSD24 GENERATIONS OF EXCELLENC ,R, Form No.D601 Rev.01.16.2012 i 8300 West Good Hope Road I, Milwaukee,W1 53223 Phone perlick@perlick.com •- • Toll Free :11 Size and Specifications Job Drainboards-TS and TSD Series Area Item No. NSF Model No. • • • TS(D)12 TS(D)18 TS(D)24 TS(D)30 TS(D)36 TS(D)42 TS(D)48 12"(305) 18"(457) 24"(610) 30"(914) 36"(914) 42"(1067) 48"(1219) 35(16) 40(18) 45'(20) 50(23) 60(27) 90(41) 115(52) W-PT Stainless steel General and TS Series:Stainless steel6"high(4"optional)with 1"return at top,mechanically fastened and sealed to top with steel support brackets x TSD Series:Stainless steel rear deck Galvanized steel • ' : • • Embossed stainless steel,16"deep front to back.All horiztonal and vertical edges 1/4"radius with balled corners.Underside reinforced with welded brackets.Stainless steel drain socket. 1-5/8"tubular,stainless steel with 1'adjustable thermoplastic foot Drain connection-1-1/2"NPS male 24" [6101 1 9/16" 21 7/16" 1" [401 [5451 [251 6 7/16" [1641 ------ 9"[229]TS 6" 14 7/16"[367]TSD 1152) ------ 189711 3 3/8" TSD END VIEW [851 18 9/16" [4711 LENGTH 19/16" 16" 1" [40] [4061 [251 6" [1521 -- —J 12" [3051 36 1/2"[9271 MAX. 35 1/2"[9021 MIN. 18 1/2"[4701 MAX. 17 1/2"[444]MIN. Forth No.DB01 Rev.01.16.2012 11 West Good Hope'•.• • - 414,353.7060 Fax 414.353.7069 _ Toll Free :11 • • •rn - www.perlick.com STANDARD ICE CHESTS WITH COLD PLATE NSF® TSMODELS MODELS Series TSD Series ❑TS24100 ❑TSD24100 ❑TS30100 ❑TSD301-Cl0 ❑TS36100 ❑TSD361C10 ❑TS421 C 10 ❑TSD421 C 10 ❑TS481C10 ❑TSD481CI 0 r I TS241C]0 Perlick Features • Patented design conceals cold plate under liner for improved sanitation • Dent resistent ABS top ledge • Stainless steel legs install without tools and have"Rust Free"'thermoplastic feet P GENERATIONS OF EXCELLENCE Form No.IC01 Rev.01.17.2012 FeD 11 ••• ••- '• • • • - 1.1 169 Toll Free :11 • perlick@perlick.com • aTM r Model# PROJECT NAME: LOCATION: ITEM: MODEL: HQM p NSF NSF Approved 20 Gauge SUS 304 Stainless Steed Includes Faucet and Stainer Includes Wall mounting bracket 1� I ee� a — r i d` I hr+3 1 "3 1 f nnrModel# Hand Sink SSHAND NSF® 16" 2" 12° 2" R4° 20 GA.TYPE 304 S/S TOP&BACKSPLASH SSHAND ��\ 1 1 R2" MARINE EDGE 2" (1)12110"X6"D 20 GA. TYPE 304 S/S BOWL R18' PLAN VIEW SCALE:3/4"=1'-0" (2)01-1/8" Features: 4 " " T1it NSF Approved 60 R1" 20 Gauge SUS 304 Stainless Steel Includes Faucet and Stainer ELEVATION Includes Wall mounting bracket SCALD/4"=1'-0" 20 GA.TYPE 304 S/S TOP&BACKSPLASH 2164 T r " � .� S, 2" 1 8" 8 MARINE Gooseneck 2 EDGE • strainer 1 included. 6" Ti (1)12'%1016"D 20 GA. TYPE 304 S/S BOWL SECTION SCALER-1/2"=1'-0" - ®EAGLE® Item No.: ' • U P, Project No.: Profit from the Eagle Advantage® S.I.S. NO.: a rn Specification Sheet , Short Form Specifications rrp _ Eagle Floor Mounted Mop Sink, model _ t,�'`, cn Constructed of type 304 stainless steel, with 8-or 12""deep- MODELS: CD CD Ll drawn coved corner sink with drain and flat strainer plate. F1916 ❑F2820 ,rt a' ❑F1916-12 ❑F2820-12 oz , Sink Bowl _ { y •Heavy gauge type 304 stainless steel. -- -� •Deep-drawn one piece seamless construction, using state-of-the-art hydraulic presses. •Generous radius with a minimum dimension of 3""(76mm), rectangular for maximum capacity. 0 1 ki - •Drain is 2""(51 mm) NPS nickel-plated cast bronze body, with removable snap-on stainless steel flat strainer plate. y _- — •8"(203mm)water level with 8Y4""(222mm)flood level, or CO) (610mm) water level with 12%""(324mm)flood level. Top •16 gauge type 304 stainless steel. •Exclusive anti-splash double-offset"V" edge prevents spillage. #F1916 mop sink Skirt •Heavy gauge type 304 stainless steel. •Stud-bolted to underside of top in a concealed manner, providing a clean visual appearance. •Full skirt allows for tight sanitary seal. Options/Accessories Design and Construction Features ❑3-Pole mop holder •A superior floor sink designed for institutional use as well ❑4-Pole mop holder as those installations which require quality and durability. ❑ Hose and bracket •Entire top assembly is fused,welded,and planished, - ❑ Service faucet providing a one-piece seamless floor sink. •Welded areas are high-speed belt blended to match adjacent surfaces with continuity of satin finish. •Water supply is%-(13mm) IPS for hot and cold lines. •Wall-mount faucets are available as options. EAGLE GROUP Certifications/Approvals AUTOQUOTi 100 Industrial Boulevard, Clayton, DE 19938-8903 USA Phone:302-653-3000 9 Fax:302-653-2065 www.eaglegrp.comF KCL Foodservice Division: Phone 800-441-8440 MHC/Retail Display Divisions: Phone 800-637-5100 For custom configuration or fabrication needs,contact our SpecFAB®Division. Phone:302-653-3000• Fax:302-653-3091 •e-mail:specfab@eaglegrp.com EG20.01 Rev.11/11 — AEAGLE Item No.: Project No.: Profit from the Eagle Advantage® S.I.S. No.: z - - �� Mop Sinks WALL •� - -- - 203mm 225mm U 245/e 625mm g U (O.A) SERVICET E 375mm U 20"508mm WALL ( J. SEPARATDELY) 165mm 0mm 125ha 3mm 105le 76mm 0 3" O 270mm MOUNTING 16 __ GL Fq�CET O 406mm MAY VARY 211/z 2-51 m 6 , 15'!z" V 546mm COUPLING 1 203mm 18M 394mm (D.A.) NOT INCLUDED. ---= 318 MUST PROVIDE 35/e 92mm — TOP VIEW 2"51LPIPESTUBUP Y 247/,e 621mm NOT PROVIDED. 211he 535mm FLOOR E FRONT VIEW SIDE VIEW Q (NOTE:model#F1916 shown above) 0 bowl size overall size width x length x depth width x length weight model# in. mm in. mm lbs. kg F1916 16'x 20""x 8"" 406 x 508 x 203 21%-x 24%- 546 x 625 35 15.8 i F1916-12 16-x 20-x 12" 406 x 508 x 305 21%-x 24%- 546 x 625 1 53 24.0 F2820 20"-x 28""x 8"" 508 x 711 x 203 25%-x 32%- 648 x 829 68 30.8 F2820-12 20""x 28""x 12" 508 x 711 x 305 25%"x 32%- 648 x 829 1 86 39.0 Optional Accessories for Mop Sinks 3-Pole Mop Holder weight model# description lbs. kg 312688 14" x 1'/<""(356 x 32mm), 4 1.8 ' - project out 1%-.(35mm) _ 3-pole 4-Pole Mop Holder weight hose& mop holder model# description lbs. kg bracket _ �24"•x 44-(610 x 102mm), service 321561 4.5 2.0 -- faucet _ projects out 1"(25mm)- � _ _ . Hose & bracket weight .� model# description lbs. kg 312689 30"(762mm) length 8 3.6 Service faucet weight model# description lbs. kg 5` 8"(203mm)center, %-(13mm) 312690 NPT female inlets,comes with 11 5.0 vacuum breaker EAGLE GROUP 100 Industrial Boulevard, Clayton, DE 19938-8903 USA Phone: 302-653-3000 9 Fax:302-653-2065 www.eaglegrp.com Printed in U.S.A. Foodservice Division: Phone 800-441-8440 ©2011 by Eagle Group MHC/Retail Display Divisions: Phone 800-637-5100 Rev.11/11 Spec sheets available for viewing, printing or downloading .g Althminh even/aftemnt ha.q haan made to ensure the arriirary of the infnrmatinn nrnvided we rannnt ha held recnnngihle fnr J I �#.x. �'x �' ..""' •. � �:_ .. ,.. - •, ... _ >... ,. .sdv,�, j.+a�-z; - <�'+il� '� _ _ � � � _, �I J'*-.,.,.};'� w��„ ? !Y'-+q. ,�z� t �ieu� -}. - ,. 4 sS 3 �,3,ta. 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M__ •a.h Li Pi b _ G"ORAih! :Lf4F- Q> DKAr U L!x!E �_ � toaoW tii.4F_L.DOD oti! ���Co- C * _LT. ' - =- �.L, t54.Oa APF_ROAC14 ARA-IIV �45� ' 45� i� APOi?OAc1� Z DRA11.J _I �"� u�►: J#0 - wiOE C1: , J2 IiJI,?r . C.I.aGRAT _ Ina R — Q"ate ATA 1 to rA.NT 1N-.TRE F-LT_ _ �Qrafi AD_l Nam.. sy . S. 2 1 ' OD �A P,:,�� - r - >,.�._. .•a.�� � .--� tit P, t �} _ , :._ ._ �,,,�:, � ,.: < ; `. f�F_t �cC�a =5 7• �� nDcFD <5'.E�T1C- .T.d15lC,_.$`.WLEAcd�AiCa__BA5(;�;5_ .-_�.�.—. ®.__�__.�.. � ';. � �. `REV 5 CGi1 4-9 G Rcd/s617 CRAIUAGE tQ-CAE ✓UP CUVfAir!ED 'on1-?ti"c�17c�:7� • � �� � � .. r /\ l � . r ,� r �� -- � \ � � _..^ } �. ,� -� �.. . ( �_,. 11 L R ,. y�_� .. �; � . . �., � I' 00 \\ — / m Vm bn�fiuUOa /,. ®�y �VV p '� Z { L J 3S Sc- -. hlmpson®HHOa I I �jfmpson®r�p�7/Bx 24 C 'o• `/VfMJi �'1 ' �I I exis#ing GI-IU eI I �uppor+s to remain I I ; 9'-0"Poured Diana#Ube®pier. •�`���� ��FI��JT FLOOD PLAID � L � � hcale: t/4•• l'-O" �•-p• �A�FOuIyrIATION PLAN 4- CLN�pI'iGNr RAN OAS lS • r�xruFe � � � Ol a 1 2•Hand Slnk 4 b Washable counter Q `" L G 36'Cocktail/Ice sink j c' 1 Head Draft Keg Cooler z LU v O Asphal+shingles O � � i 2 x 4 Gallar ties 2%!c F�af+ers e 2 4"a.6. 612X plywood she>thing pimp—H 2.5 hurricane ties himpson N 2.�i hurricane ties I x_PVG trim beards ry 2.4 Geilinq joists e 2 4"a.G. I v White cedar shingles a 5"+.w. 2/2 xB Headers(#yp.) j p him LUh 2 4 N J r Ty-k-hausewrap(+)'p.) psonm I W ~ uo Q Z u J V N IV Q 1/2"APA rated"full-Neigh+"sheathing ,",•� Z N 3'0 2 x 4 Wall stUd e 2 4"o.c.(4'yp.) I/2"GOX plywood nailed%"edge # r"� J Q V I P by 12"fleld to tree#e shear panels Q - m on all four Interior walls. ® Z .11) U m m � O f n3 m IL v a- 9/4"APA rated t.6g.suL fi— m° Um PT 2 x 4 e a t himpsnnm NHvct I 1 4F-AOC Li ( I I ' I himpsonm,P�7/B x 2 4 I ' I existing GMU suppor#s _ 8 +o remain a`m oQ.- I I 4'-O"Poured concrete _ u m I I -T IS— 4-Ubem pier. `o,-u. 1 I I I I Yu�y'I„p f I I I I m`O ntS � I�101L-PINq---eGTIoN„AnHtk J�o�Ov y -o IF DRAWING TYPE: ��eca1'ti' FoUndal'ionPlan GR� T-yPi6al F)Uildiny GJeG}ion M. CNIL SHEET NUMBER: A I O O 1 i. 1 -.... .� .. kfiCNE►1 tfNY r yiM N.J. I � 1 a. 'Ak rot) �Th7YUN' H; i AWVt WUPI`:. PIGk-ilp ir ItAM is HL I I ; ; an .F7q- -F tl-r'4Mn�r �F.rrr urn}( r".:_ �. 4 SEATS 777 f J 1 �rrw�Fr� i Ik I _ T71 . 791 MAIN ST., OSTERVILLE MAP/PARCEL: 117-088 CRISP FLATBREAD, INC. I i • �I \ 24;5 ` EOP 55' h90 3 291 9.1 28,4 EOP/ E PUeUc w 2 qy Aar 29.7 2 i �� S 0.8 29,3 29,2 8,8 ONCR, SIO \ 29.7 30 29.4 S/ , 27.2 SCAP� RfAK1�G GROUNDS - , 30.5 28.5 27,3 2y J�-j 30.3 30,3. _p \ \LAB \ U 37 ?8,7 181 PAGE 155 \ X _j z 'PLAN BOOK EOf'iLST 4It4�y� 26 3 CEL 27.8 TOTAL PAR ' 1 q \ N q \ � � 2i\`2 15095t SQ. 2a r. 68 0.35��.ACRES 74• 29.7,\ 27'5 P�.l 31.- 0.0 9.5� .D2 . E \ ��DSCAP® q \\ F 31,8 7 G POLE eOwpO Rom\\ 027, 7:1 27 0 4 1 p 7BM: FLAG �1 S I MONITORING WELL 31.0 ANCHOR BOLT 28.E 27' '� 1-4 \ 26•q Ig RING W lei 31.0 EL.= 31.76 (NGVD ) t �- 0 \ T 29 29,4 l\\ 28:1 \\ ''r1- ' 27.6 �NDsc,4p 26,7 T \ 31.6 \•\ \ .,� 27.4 q .4427.3�. i 26,7 VENT \ � � ``SST PIT 31D t _ E)(ISTING INV. OUT 29.T '�� 26.17 ` EL= Tn RE PLI�G ev D —- - 14.5• \� ''' PARKING. ` � \ � N`eOx ^q.7 r \`.{AAfDSCAPfD A� y . A \ O,. 4 30,3 p 2, G LfgO AREA 3 ,_ d \ \ J Sfp GAL. p 1 9 0 N1NG TRH , \ S. O - 3gq� ! 0;6 C TgNK \ DIG r 30,4 29.4 2�0- o 'JGH7' r SUMPSfZOW DI xISE�SORS \\ �' J - �. rCO� • w v �R / , _ Rj r ED 11NG0,0 10 La I / 0 \ 0 \ SIE 30, P m q4. T 0.5 p(iSl1NG 41.5 \ , CLEAN OUT 3 \ \ \\ \ \ \\ \\ \ \ \ \ \ \ \ \ G WELL M NITORIN. \ \ \\\ \ \ \ \ \ \ + a \\\ \\ \ \ \ \ \ • W `` - i T \\ \ \ \ \\ \\ \\ \\ \ \ \\ \ \\ \ \\ Q U, IN is 32-Cl t 31.1 \ \ ' CAM \ \ \ \ \ \ \\\ev► \ E N/F \ LOA, \\ \Epp N y T 500 6 i rOA O �F'°'gVFjy cOQAgn, `srR,FF ` 1 " APLE cONcR 0 F FNT yO�r'Sgr LANDSCAPE TIMBE P) \ 0 FS W Benchmark 3 Ask Flag Pole Anchor Bolt N68o \, Elev. =31.76' x30.6 1 400• \� NGVD 29 MAP 117 x30.3 x29 0 EX. DRAIN PIPE PARCEL 89 -BIT. PARKING LOT- bto�,er \ LSA LSA � 12,,vent MAP 117 x3o.7 \ PARCEL 88 O LSA 15,095 S.F± \ o O�14Aq PROP. 500 GAL. 10 MAPLES _ x31.5 MANHOLE w/' �. RECYCLE PUMP 3 \ \ 0 x 29.1 \2 M EX. D-BOX w/MANHOLE / 0 ; �'":=z�. EX. CATCH BASIN �_ LSA s\ o� RIM = 31.09' i=zs.sd ar % H ROp 2 8" MAPLE '----\ 'l 1 3 ,= �� 10 Tq/Vk 0 Gq� a "- --_._ PROP. do i line \ "— 9,000 GAL. 3 0.0 O 8�S9a� x28.5 x27.0 EX. VEN H-20 "FAST"TANK S. 0 FIRE PIT �---E> . D BOA � 1� yEvC� F U.P. ,-� RIM =31.09' (T0 FEE ABANDONED`} . x30.5 cyc � re —__ _ ' .-- '28`l EX. 2,500 GAL. SEPTIC TANK � -BIT. PARKING LOT 3 ` w' (ADD ZABEL FILTER) EX. 1,000 GAL DUMPSTER �; -72 � _ , : GREASE TRAP' � x32.6 / "'' , x29.6 C � / -BIT. PAR NG LO\ ` v� 18 CONCRET FLOW DIFFUS _RS x30.6 R�cf�F, - _ /� SU O NDED BY 4 'OF qT�O� x30.6 z �� MAP 117 CONc�� AGGR GATE 16 x 80 IELD) o / PARCEL 91 q/ti�N x31.2 3 v � \ ROUTE GREASE TRAP PIPING < \ w INTO INLET SIDE OF EX.TANK ADD ZABEL FILTER v� MAP 117 / \ d PARCEL 91 `\ _ \ MAP 117 EX. GiO #39 PARCEL 87 SHED r EXISTING 35-SEAT \ RESTAURANT SLAB =31.1'± <tr MAP 117 PARCEL 92 _ CONCEPT DESIGN PLAN 791 MAIN STREET Sss°10, 1s1884opF OSTERVILLE, MA MAP 117 PARCEL 95 SCALE: 1 " _ 10' DATE: 6-9-15 j i l a 30,5 l;Op�GC . . a LEGEND B I.4, i'. • f lie q�s , 30.8 coN = CONCRETE BASE LIGHT POLE o 17, �1 C'RE f ELECTRIC METER .. q� /� 31,0 � ,. ( ... . • • ` • •• • OP Gc �Q ` qt C9,4 C9 = GAS METER ' shred r 1. 0s, e .; it ; . �• � o \ _ E 29 5 w000 FENCE TREE LINE ay i •,- • • SITE Ea' 4 • r, 29 _ CATCH BASIN r , ® _ YARD LIGHT 29.7 28 4 - • �� a ] aar q•�s 28.1 ss' �. • - IRON PIPE � 30.4 •6 • . : .r •� EL ELEVATION .••• �. • � .:••• .. : „_ �: ; ___ wqy = CAPE TIMBERS y s LANDS �• ' (�p - _, i Q -_ 1 8 8 cq1 ,\ GC GRANITE. CURB �, � e s ^� , : • • .� 29,7 EOP = EDGE OF PAVEMENT off, A Neck:, tc� x 29,4 'b `"`� ,6 F, 30,3 27.2 4ft : �, a •� �r LOT 1 GRo • c• a ✓ . o 30.3 VN '-PLAN BOOK- 181 PAGE 1550.3 3N0•i ~9,3 LOCUS MAP Scale: 1 _ 2000' ` `TOTAL PARCEL AREA `� 28.5 • W F��ST • `.` 27,8 �� GENERAL NOTES . w 15;095t SQ. FT. L4N�,\- x 30,E a.7 z 0.35�t,ACRES \ ALL SYSTEM COMPONENTS SHALL BE INSTALLED IN ACCORDANCE LOCUS AREA IS COMPRISED OF 31.8 31.6 \ 2q \`� .� 27,8 o 31.7 9,2 F WITH TITLE V OF THE STATE SANITARY CODE DATED LOT 1 ® PLAN BOOK 181 PAGE 155 z �, SB� 26 3 MARCH 31, 1995 ANY LOCAL RULES APPLICABLE. _ a MONITORING WELL a 0.0 9.5-V 7�• 29.7�, BARNSTABLE ASSESSORS MAP 117 PARCEL 088 < To REMAIN 31,0 F �� L4lyps 27,s :2�2 ANY CHANGE TO THIS PLAN MUST BE APPROVED IN WRITING DEED REFERENCE: DEED BOOK 11,853 PAGES 048 Fqo. TBM• FLAG POLE a °? cA a,1 BY DESIGNING ENGINEER w �,, sT 31.0 ANCHOR BOLT s0 7.0 OWNER: N / 31,6 EL- 31.76 NGVD 29 \ ` -- WHEN CONSTRUCTION IS COMPLETED, PRIOR TO BACKFILLING, BLOSSOM VALLEY NOMINEE TRUST \ ( ) \< I `� 27. ;�' _ _ ._ 28,E © `a7,i ' •�� -NOTIFY THE ENGINEER & BOARD OF HEALTH AGENT - TARSIA M. CHF4STOPULOS, TR o / T• \\ \ f i 27, 27,0 _ r FOR INSPECTION. v P._0. BOX 691 OP - O \ 6 /jS.r 29.4 �� 28.1 �\ 6.9 �� /cc - OSTERVILLE, MA 02655oi� -� _ O , - �� -r 7 6 � • 25,6 ALL SANITARY DISPOSAL- SYSTEM PIPING TO BE 4" PVC., SCH 40 2 VENT / M '� 2 Z4 y0 K1V �E'It� INVERT IN. 25.2 \\ `, 3 27.4 SCgP�` 26.7 26.4 S ` EXCAVATE AND REPLACE ALL UNSUITABLE MATERIAL SURROUNDING ZONING INFORMATION h INVERT OUT. - 25.0 I q J 13 Ikk - , '. y 31 � \ ` 7 x SURROUNDING THE LEACHING FIELD FOR A= DISTANCE OF 5 PER ZONING DISTRICTS: BA \ 44 \\\ �Q. Y 2 ,3 1 26.7 ; \,x 5, 310 CMR 15.255. AP AQUIFER PROTECTION OVERLAY DISTRICT LOT 2 �s0' O I 27.3 1 PROPOSED INV. OUT `\ \ 9S } MINIMUM CURRENT ZONING REQUIREMENTS N ZONE BA PLAN BOOK 181 PAGE 155 145, _�� = \ \ EL.= 26.2 28.7 PRIMARY BENCHMARK DATUM: NGVD 1929 N/F M. ELAINE MYCOCK, TRS. _ - - - TEST PIT �Y RM 31 FIRM MAP CP 20001 0016 D MIN. LOT AREA = N/A 3^ IN = 25.0 PROPOSED 29.1 EXISTING INV. OUT VAV 32,a \ A PARKiNc L ELOO `i#, 'q£ FRONT UPPER FLANGE BOLT ®_S.E. COR. _OF PARKER ROAD MIN. LOT FRONTAGE = 20 �\ \ snNc ® _9, ?' 2�UTLET-To BE PLUGGED 4 % .&_ & SUNSET LN.' HYD #306 FLANGE BOLT Et. 34.90 MIN. LOT WIDTH = N/A z \ = 9 o� i Ox 29.3 PROJECT BENCHMARK: SEE PLAN FRONT YARD = 20' SIDE & _"FEAR YARD = N/A _ - _ z `\ 32,\ \ - \ , 3 � \ 30,3 © ��NG 29.7 T - ��� N� �� 27i,7 � 1 O • - pvMP �\ \ S' 0 l SEP� WAIL o 1 �fq q �41yy --_- / �--_ UTILITY INFORMATION: SHOWN HEREIN: COMMUNITY PANEL NUMBER:-- 250001 0016 D ship \ " �Rp�G 30,6 nG TgNK 3 0. GhiNG RE,q 6 LOCATION OF UNDERGROUND UTILITIES ARE APPROXIMATE AND THE FLOOD INSURANCE RATE MAP DEFINES THIS AREA AS ZONE C. �Zgwoe1�v �� 30.4 2 _ T{ l MUST BE VERIFIED IN FIELD BY THE CONTRACTOR AND AN AREA OF MINIMAL FLOO5iNG. `� _ws \ - .� / a APPROPRIATE UTILITY COMPANIES PRIOR tO ANY CONSTRUCTION. \ I 30,7 2 - .- 33.0 r 0 �C9, _ 28,7 �- - � ; �cRF S O p '� a/ 29.4 2�� V / A TITLE SEARCH HAS NOT BEEN PERFORMED FOR THIS SITE. ` �c O o A SEARCH SHALL / �t MINED TO BE NECESSARY A TITLE IF DETER t. qiy� 32.6 30 _ - BE PERFORMED BY OTHERS. SOII, LOGS DAT�E: 1011312005 tic wq _ � �� h � � � �Pq no �o nNc � o THE PROPERTY LINE INFORMATION SHOWN. IS BASED ON CURRENT P#=P-11 125 �sT � � �� � ® 29'9 � AVAILABLE RECORD INFORMATION CONSISTING OF. PLANS AND SOIL EVALUATOR: STEPHEN A. WILSON; P.E. �� `� o x 30,6 DEEDS THE-,EXISTING FEATURES SHOWN HEREON WERE OBTAINED i _ \ 30,5, - BOARD OF HEALTH AGENT: DON DESMARAIS - - - - _ _--__ - � FROM AN 1�N •THC GROUND FIELD SURVEY:PERFORMED BY BAXTER 41.s NYE-ENGINEERING & SURVEYING ON SEPTEMBER 19, 2005. TEST PIT 1 PLAN BOOK 311 PAGE 96 .-.-• _-- -�-•._.__ ,�_ "", _� " -.- __ _.�____.. _ _ _ - G.S.E. = 28.0 - N/F WIWAM FINKEL do - 1.7 EXISTING - w m PLAN BOOK 181 PAGE 155 LORRAINE R. FINKEL. TR. �r 30.5 0" AP l - _ N NITORING WELL 3 q'EAN OUT , 3 \ _ Z PLAN BOOK 173 PAGE 53 Sandy Loam - 10 -YR 2/1 32.0 . \ 1:1� PLAN ROOK 1.39 'PAGE 139 PLAN BOOK 311 PAGE 96 8 31.1 EXISTING SEPTIC SYSTEM LOCATION IS APPROXIMATE. Sandy Loam - 10 YR 4/6 stgQy 3 PER INSPECTION REPORT DATED 11-6-19998. 41.4 + or� 160Q'Pq� 8 �l/i� N6 C1 = C 1fAfA!P 30,£s BR�,�� O �9j = �i N/F PRSCILLA M. HOSTETTER. TR. Sand & Gravel - 10 YR 6/6 - H�> C2 _ _ �8e• � Silty Sand 10 YR 6/4 \\ 840 Per+c O 72" Rate= <2 ININ/IN 7F RFrgi i C3 _ N/F DOCKLAND TRUST CO. /iyG, � 0.6 I Medium Sand 10 Y9 7/2 q� 40 Y. - 41.5 Breaking Grounds 14,4 (No Water Encountered - EL 16) it 791 Main Street • Osterville, `Massachusetts,-02655 Leaching Area Requirements Exlstng Septic System Cornponents PREPaREO FOR • 32 SEATS X 35 GPD/SEAT = 1120 GPD SEPTIC TANK = 2500 Gallons - Richard Egan 1120 GPD / 0.74 GPD/S.F_. _ 1514 S.F. 32 Seats x 35 Gpd/Seat = 1,120 Gallons X 200% = 2,240 GPD < 2500 Gallons _ THE J PROPOSED SYSTEM: 18 FLOW DIFFUSORS WITH 4' OF STONE AROUND GREASE TRAP AND 1' OrSTONE UNDER P / 00 Gallons �/ � 32 Seats x 15 G d Seat - 480 Gallons < 14 - Septic System Repair n SIDEWALL (80' + 16') x 2 x 2' = 384 S.F. BOTTOM 80' x 16' = 1280 S.F. N 1664 S.F. BA R NYE ENGINEERING & SURVEYING 11 �� Registered Professional Engineers and Land Surveyors " N/F GERALq�NE A. SuwvAN LOT B \ 812 Main Street, Osterville,Massachusetts 02655 / PLAN BOOK 139 PAGE a39 Phone- (508)428-9131 Fax- (508)428-3750 H Of"ass PLAN BOOK 173 PAGE 53 o N/F VSH REALTY TRUST. INC. ,`� 10 0 10 20 �' sTEPrtEN 80.0 -' Wit MANHOLE FRAME AND COVER TO GRADE IF UNDER PAVEMENT). 4.0' 72.0' 4.0` SCALE IN FEET No.30216 4 o ( D US1ED TO 6 BELOW FINISHED. �- SCALE: 1 10 � �a,��9FG{s ��' . N OTHERWISE CONCRETE COVER AJ = SfONAt� ; t.n _ c - o - ----��, - - -- OT= f�0 serfs )c _P 2 PEASTONE ` o 0 0 0 0 0 o a o ,( 24" !� O l� l� O 0 m o6 EfFECTIVE DEPTH WASHED STONE ry i I BOTTOM OF SYSTEM = EL 23.0 N0. BY DATE REMARKS r- 4' J 8' 4 (NO GROUNDWATER OBSERVED A EL. 16) DRAWN BY: MCL DESIGNED BY: CHECKED BY: 16' Ln CONCRETE FLOW DIFFUSOR DETAIL PLAN OF PRECAST FLOW DIFFUSORS 0: 2005 05-207 SUR WRKS 2005 (H 20 LOADING) 20 o NO SCALE (H NO SCALE LOADING) 2005-207 o _ N - _ t i Ili �. _..._�....___.�_.-.,.._...,.._ ......:.._.... ...._. ._...-.._.. ._....-_._. _ 4 GENERAL NOTES TEST PIT DATA 1. UNLESS OTHERWISE NOTED,ALL SYSTEM COMPONENTS AND CONSTRUCTION METHODS SHALL BE IN ACCORDANCE WITH TITLE 5 OF THE STATE ENVIRONMENTAL PERC NO. P11125 SWING-TIES CODE AND ANY APPLICABLE LOCAL RULES. INSPECTOR: Donald Desmarais, RS 2. ANY CHANGES TO THIS PLAN MUST BE APPROVED BY THE BOARD OF HEALTH AND THE DESCRIPTION BC-1 BC-2 CBN DESIGN ENGINEER. % EVALUATOR: Stephen A.Wilson, PE i DATE: October 13, 2005 SEPTIC TANK COMER IN (1) 52.1' 27.6' -- 3. 4"SCHEDULE 40 PVC PIPE WITH WATER TIGHT JOINTS SHALL BE U ED IN DISPOSAL SYSTEM UNLESS OTHERWISE NOTED. TEST PIT#: 1 SEPTIC TANK COVER OUT(2) 59.9' 27.7' -- 4. SLOPE ALL SOLID PIPE AT 1.0% MINIMUM. ELEV TOP= 28.00' FAST SEPTIC TANK COVER IN (3) -- '36.8' 21.9' ELEV WATER= < 16.00' 5. THIS SYSTEM IS NOT DESIGNED FOR A GARBAGE DISPOSAL. FAST SEPTIC TANK COVER OUT(4) -- 463 - 34.8' 6. LOCAL BOARD OF HEALTH AND DESIGN ENGINEER TO BE NOTIFIED PRIOR TO BACK PERC RATE_ <2 Min./Inch 500 GALLON MANHOLE(5) -- 52.0' 41.1' FILLING WHEN SYSTEM IS NEARLY COMPLETE AND READY I6R INSPECTION.SYSTEM IS - DEPTH OF PERC= 72"-90" NOT TO BE BACK FILLED WITHOUT FIRST OBTAINING APPROVAL FROM BOARD OF HEALTH AND DESIGN ENGINEER. } TEXTURAL CLASS: 1 7. ELEVATIONS BASED ON NGVD 1929 DATUM. ELEVATION OF 31.76'ESTABLISHED ON TOP OF FLAG POLE ANCHOR BOLT AS SHOWN ON PLAN. 8. CONTRACTOR SHALL VERIFY ALL UTILITY LOCATIONS PRIOR TO CONSTRUCTION 0" 28.00' THROUGH DIG-SAFE AT LEAST 72 HOURS PRIOR TO COMMENCING WORK ON SITE AT Ap Sandy Loam 1-888-DIG-SAFE AND ANY OTHER APPLICABLE AGENCIES. REPORT ANY DISCREPANCIES 10Yr 2/1 TO THE DESIGN ENGINEER. 8^ 27.33' B Sandy Loam 9. ALL JOINTS WHERE PIPE ENTERS AND EXITS CONC. STRUCTURES SHALL BE MADE WATERTIGHT. 10Yr 4/6 26.67' 16" 10, NO DETERMINATION HAS BEEN MADE AS TO COMPLIANCE WITH DEEDED OR ZONING REGULATIONS. OWNER/APPLICANT IS TO OBTAIN SUCH DETERMINATION FROM ' APPROPRIATE AUTHORITY. C1 Sand 8�Gravel 11. ALL SEPTIC SYSTEM COMPONENTS SHALL WITHSTAND H-10 LOADING UNLESS 10Yr 6/6 � LOCATED UNDER PAVEMENT, DRIVES OR TRAVELED WAYS IN WHICH CASE THEY SHALL WITHSTAND ALLOADING. H-2 0 72" 22.00'Silty Sand �, 12. DOUBLE WASHED CRUSHED STONE SHALL BE FREE OF ALL DIRT, DUST AND FINES. _ � � � r� � C2 Perc 10Yr 6/4 a 84^ 21.00' 13. WHERE REQUIRED, CONTRACTOR SHALL REMOVE ALL LOAM, SUBSOIL AND UNSUITABLE 90. 20.50' r MATERIAL IN AREA BENEATH AND FOR 5 FT. ON ALL SIDES OF LEACHING FACILITY. . + REPLACE ALL UNSUITABLE MATERIAL WITH CLEAN COARSE SAND FREE FROM CLAY, Kn FINES OR OTHER UNSUITABLE MATERIAL IN ACCORDANCE WITH 310 CMR 15.255(3). PROP.9,500 GALLON H-20 Medium Sand C1 . + ASEPTIC TANK w/FAST INSERT 10Yr 7/2 ` �' 14. CONTRACTOR SHALL NOTIFY DESIGN ENGINEER OF ANY DISCREPANCIES FOUND IN SITE CONDITIONS F HOSE PRIOR TO CONTINUATIONWORK. FROM T SHOWN PR UA OF a IP. 500 GALLON H-20 r * * 15. PROPOSED PROJECT IS LOCATED WITHIN: •° � �ONE '2 o s 5 PRO M �:�� fi * * i► N. MANHOLE w/RECYCLE PUMP (7929 ��/V PROPOSE© BLOWER 144" 16.00' a ,, « s •`` * * ASSESSOR'S MAP 117 LOT 88 CO Ty ST c g,Weeping 9 � VN (SEE DETAIIL ON SHEET 2) No Standing,Wee in or Mottling Observed u'p Y C�' OWNER OF RECORD: RICHARD B. EGAN,JR. OUl_5 PROP.. 12"PVC VENT; EXACT ADDRESS: PO BOX 691 LOCATION PER OWNER * " r , * *'� OSTERVILLE, MA 02655 LD 1 APLE �1?0 ETk \ \ Benchmark , . 7 r FEMA FLOOD ZONE X n. LANDSCAPE TIMBER(TYP) Flag Pole Anchor Bolt ,c . •4 68° Elev. =31.76' COMMUNITY PANEL# 25001CO544J Co x30.6 r 74, 0\�' NGVD 29 ■ _ i 16. DEED REFERENCE: DEED BOOK 20472, PAGE 265 S4 p2, ,t o . . LOCUS } a MAP 117 i x30.3 EX. DRAIN PIPE � ''� t * 17. PLAN REFERENCES: PARCEL 89 BIT. PARKING LOT- x \` NON-LEACHING 1) PLAN BOOK 181, PAGE 155 2.) PLAN BOOK 38, PAGE 85(MAIN ST. LAYOUT) EX. CATCH BASIN r FO F •} ' * '�' 18. THIS PLAN IS TO BE USED FOR SEPTIC SYSTEM INSTALLATION ONLY. JC ENGINEERING WILL LSA T GF O p * * * * r �` ;, - NOT ASSUME ANY LIABILITY FOR USES OF THIS PLAN OTHER THAN ITS INTENDED PURPOSE. MAP 117 x30.7 °Fc� PARCEL 88 _ LSA Rg PROP. 2,500 H-10 GALLON .. . ' *' +� ": 'R> j ' .19. ALL DISTURBED AREAS SHALL BE RESTORED TO ORIGINAL CONDITION. 2-COMPARTMENT SEPTIC TANK + � * • '� * '� 15,095 S.F± ° ` V �# �,;„ 20. THE FOLLOWING VARIANCE IS REQUESTED FROM 310 CMR 15.223(1): RO 10"MAPLE a il( � ' A VARIANCE FROM PROVIDING A MINIMUt",EFFECTIVE LIQUID CAPACITY OF 200%OF THE TEST,PIT,AND PERC TEST �. '" r'f � s ,,; :� , �.� > , ,° . * DESIGN FLOW(i.e. 1,610 god x 2= 3,220 d INSIDE THE EXI§TING SEPTIC TANK. LIQUID e; ,..CONDUCTED ON 10-13-05 a jI , �;, �1 *{- `• � �M ' � sN * ��'�"` x31.5 �. CAPACITY PROV'D= 155%. / .. ,_ .,:.,;- '> .,.;: aw,i "" �,�."1!. *_, ham.:: - BYSTEPHENA.WILSON �. . _.�� E ll � ram.. .r - � 3 � CBN _ �;-. . ,, � \ .,, �� r�, * r► .��+r. ' o x29.1 1f '; .+ �, +� > : M . * * * # 21. IN ACCORDANCE WITH 310 CMR 15.401 15.405, THE FOLLOWING LOCAL UPGRADE APPROVAL - o EX. D-BOX+rtMANHOLE SLEEVE LSA 2 � 6 ti• 7 � �r * s' �.> IS FRAME & COVER TO GRADE ' _ , R' ., *. +* .= REQUESTEDA 1 A 23 5RE REDUCTION OFT E REQUIRED LEACHING AREA(2, 76 S.F.TO 1,664 S.F.) RIM = 31.09'; INV. IN=25.43' 3 2) 0 8" MAPLE (5 4) 1) / (3 LOCUS PLAN 'ng EX. VENT-, LEGEND �-+ '�`� 0.1 O x 28.5 x 27.0 _�-� L E G E N D -- Cl FIRE PIT „� - -' EX. D-COX w, FRAME &CO - U.P. SCALE: 1"= 1000' x30.5 / (TO BE ABANDON;-'D) TP 1 tj 50xO' EXISTING SPOT GRADE / �► - �.`''". - 28'0' i� �28 - - 50 - - EXISTING CONTOUR EX. 2 500 GA' - SEPTIC TAN K TO re�y%li,, _ --� ; ,_ ' F DESIGN DATA �\�'� -BIT. PARKING LOT- e BE UTILIZED IN THIS DES,�N _ 50 PROPOSED CONTOUR SLEEVE" DESIGN FLOW CALCULATIONS: DUMPSTER / + \ ��� o EXISTING USE: RESTAURANT 504 PROPOSED SPOT GRADE EXISTING NUMBER OF SEATS= 35 ❑/H/W EXISTING OVERHEAD UTILITIES x32.6 �`'�,: �1�� x29.6 PROPOSED TOTAL NUMBER OF SEATS= 46 REQUIRED DESIGN FLOW PER TITLE 5= 35 GPD PER SEAT GAS EXISTING GAS LINE / IT. PARKING LO \ �� z v� CALCULATED DESIGN FLOW=46 x 35= 1,610 GPD W W EXISTING WATER LINE /18 CONCRETE FLOW DIFFUSERS BC-1 SEPTIC TANK DESIGN: SURROUNDED BY 4-FT OF x36.6 eR/C/Vp �� ` FIRST TANK IN SERIIES TEST PIT LOCATION DESIGN FLOW x 200 /o= 1 610 GPD x 2= 3,220 GPD AGGREGATE AROUND & 1-FT o / � � x30.6 s �--EX. ABr,NDONED ' CON UNDER (16'x 80' FOOTPRINT) 'VgYK i a USE EXISTING 2,500) GALLON SEPTIC TANK* EXISTING 1,000 GALLON GREASE TRAP LEACHING TRENCH *See General Note#2e0 for variance request � �Q C 0 C EXISTING 2,500 GALLON SEPTIC TANK q/N x31.2 SECOND TANK IN SERIES 1N � C' ROUTE GREASE TRAP PIPIING DESIGN FLOW x 100%= 1,610 GPD x 1 = 1,610 GPD INTO INLET SIDE OF EX. TANK EEI PROP. 2,500 H-10 GALLON 2-COMPARTMENT SEPTIC TANK y USE 2nd COMPARTMENT(i.e. 1,875 gallons)OF PROPOSED 2,500 GALLON zJ -L; . ^,NtO GAL. GREASE TRH P TO 2-COMPARTMENT SEPTIC TANKBE UTILIZED IN THIS DESIGNMAP 117 10OOPROPOSED 9,500 GAL. H-20 SEPTIC TANK w/FAST INSERT PARCEL 91 \ B�_ LEACHING SYSTEM DESIGN: - LEACHING AREA REQUIRED- (1,610 GPD/0.74 GPD/SF)- 2,176 SF PROP. 500 GALLON H-20 MANHOLE w/RECYCLE PUMP > LEACHING AREA PROVIDED= EXISTING LEACHING SYSTEM COMPRISES 18 \ \ L FLOW DIFFUSORS w/4-FT OF STONE AROUND and 1-FT OF STONE UNDER PROPOSED SOLID SCHEDULE 40 PVC PIPE EX C/O SHED #39 MAP 117 (80'x 16'FOOTPRINIr): PROPOSED SOLID SCHEDULE 40 PVC FORCE MAIN PIPE \ EXISTING 35-SEAT PARCEL 87 SIDEWALL CAPACITY o 1 8-31-15 MCP JLC Decreased seats to 46; Request 23. /o 5 SAS reduction RESTAURANT (LENGTH +WIDTH) 1(2 SIDES) (THIGH) = SF - � SLAB -31.1'± REV. DATE BY APP'D. DESCRIPTION - (80.0'+ 16.0')(2) (2') = 384SF PROPOSED SEPTIC SYSTEM PLAN �w BOTTOM CAPACITY PREPARED FOR: ¢ o� (LENGTH x WIDTH)i = SF (80.0'x 16.0') = 1,260 SF JAMES SURPRENANT MAP 117 _ EXISTING LEACHING AREA=384 SF+ 1,280 SF= 1,664 Sr* LOCATED AT PARCEL 92 791 MAIN STREET *THIS LEACHING AREA RESULTS IN A 23.5% REDUCTION IN THE REQUIRED OSTERVILLE, MA SAS AREA(i.e. 1 -(1„664/2,176)x 100=23.5%). SEE LOCAL UPGRADE S660 APPROVAL REQUEST NOTED ON THIS PLAN (i.e. GENERAL NOTE#21). SHEET 1 OF 2 7sy�0�4o�F •88 NOTES: SCALE: 1 INCH = 10 FT. DATE: JUNE 23, 2015 GREASE TRAP DESIGN: f 0 5 10 20 40 FEET 1.) MAGNETIC MARKING TAPE SHALL BE PLACED ALONG THE TOP EDGE OF EACH SEPTIC MAP 117 EXISTING USE: RESTAURANT, KITCHEN FLOW �P�zr+ofMq PARCEL 95 PROPOSED TOTAL(NUMBER OF SEATS= 46 0�� JOry � cyN PREPARED BY: SYSTEM COMPONENT. EXISTING NUMBER OF SEATS= 35 0�� Ss9 2). PROPERTY IS LOCATED WITHIN A ESTUARINE WATERSHED AND NOT LOCATED WITHIN REQUIRED DESIGN (FLOW PER TITLE 5 15 GPD PER SEAT - CNUR m JC ENGINEERING, INC. • �' � = A DEP APPROVED ZONE 2. CALCULATED DESIGN FLOW=49 x 15= 690 GPD A N ?8 7JR, 2854 CRANBERRY HIGHWAY 3.) PRIOR TO COMMENCING WORK, CONTRACTOR SHALL CONTACT MICHAEL MOREAU AT _ USE ONE(1)EXISTING 1,000 GALLON GREASE TRAP �oFF�oIST E° EAST WAREHAM, MA 02538 J & R ENGINEERED PRODUCTS(PH: 508-771-5570)TO OBTAIN THE NECESSARY FAST SITE PLAN 1,000 GALS. (PROVI[DED)>690 GALS. (REQUIRED);THEREFORE,OK. 508.273.0377 ANCILLARY PRODUCT DETAILS AND SPECIFICATIONS FOR THIS PROJECT. SCALE: 1"= 10' Drawn By: MCP Designed By:MCP Checked By:JLC JOB No.3044 l PROVIDE 24"DIA. PRECAST H-20 PROVIDE 24"DIA. PRECAST PROVIDE 24"DIA. PRECAST PROVIDE 24"DIA. PRECAST H-20 CONCRETE PROVIDE 24"DIA. PRECAST H-20 CONCRETE CONCRETE RISER SECURED WITH CONCRETE RISER SECURED WITH CONCRETE RISER SECURED WITH RISER SECURED WITH WATER-TIGHT CAST BLOWER WITH HOOD RISER SECURED WITH WATER-TIGHT CAST EXIST. H-20 RISER w/SECURE CAST TOF EL. = 31 .1''+' WATER-TIGHT CAST IRON FRAME& WATER-TIGHT CAST IRON FRAME WATER-TIGHT CAST IRON FRAME IRON FRAME&COVER TO F.G. (TYP OF 3) (BY BIO-MICROBICS) IRON FRAME&COVER TO F.G. IRON FRAME & COVER TO GRADE COVER TO F.G. (TYP OF 2) &COVER TO F.G. (TYP OF 2) &COVER TO F.G. (TYP OF 3) F.G. OVER EXIST. 12"VENTING PIPE F.G.OVER GREASE TRAP EL.= 30.7'± TANK EL. FINISH GRADE F.G. OVER TANK EL.= 30.0' - 30.4' F.G.OVER TANK EL.= 29,1' - 29.6' F.G. OVER TANK EL.= 30.0' - 30.5' 30.6'± GRADE OVER D-BOX= 31,1'± @ BLDG. EL.= 308'+ 2"0 SCH.40 PVC 2"0 SCH.40 PVC I! F.M. RECYCLE F.M. DOSING LINE i z TO FAST TANK Z ELECTRICAL CONDUIT LINE TO EX.2,500 GAL.TANK � � (TO BLOWER CONTROL EX. 4" €3LDG M � EL.=28.17' M I SEINER N 3"BLOWER PIPE SYSTEM) 2"0 SCH.40 PVC F.M. RECYCLE MV`EXIST. KITCHEN PIPE 3" )3617'- L = 43'± �, - EL=27.59' LINE TO EX.2,500 " 2"DROP MAX. I SCH 40 PVC - -' 3" =7± GAL.TANK 3"DROP MAX. .i �%MIN SLOPE f m 3" 9„ PROP.4"SCH.40 3" 4"SCH.40 PROPOSED 3" € I, _ PROPOSED =J=U L SLOPE Q 1 k MIN. = 3" 324" - cI " 9" L=22'± 4"SCH.40 PROPOSED *23• ' _ 48" 7.77'± 19" i 9" MIN.SLOPE�1.00% co L=2'± 4"SCH.4Q L=14'± I _. ,I " l.. M " L=14'±SLOPE 1.UU7o min. 4" PVC IN FROMLIQUID ¢ -0 25.52 r "19" 10 14" 26.00' SLOPE 1.00%min. LEVEL SUPPORTINLET STRAP P 20'72 LIQUID 26.50' S-0 26.25' N o 500 GAL. M.H � 4" PVC OUT TOCONTRACTOR SHALL TEE ) LEVEL LIQUID SEE HighStrengthFAST 9.0 FAST _ ? LEAC:,'HING FACILI OUTLET \-25.75' __._.__. �_._.._______._ ti ;._- ---- _- VERIFY SIZE&CONDITION -- - TEE _ __ .� OUTLET TEE LEVEL " Unit DETAIL ON THIS SHEET N 25.60' j- NOTES: OF EXIST. GREASE TRAP -- 12 DIA.ZABEL FILTER 12 (1,875 GALS.) f ('625 GAL) 25.70 12"DIA.ZABEL FILTER MODEL#A100-12x28-VC 25.43' MI 25.22 + CONTRACTOR SHALL VERIFY MODEL#A100-12x28-VC GAS BAFFLE (GAS BAFFLE ON BOT.) CONDITION OF EXIST.TEES& (GAS BAFFLE ON BOT.) EL=20.92' DOSING PUMP w/TIMER INLET TEE REPLACE AS NECESSARY t� p TO BE PROVIDED BY J&R ,"CRUSHED STONE RECIRCULATION PUMP w/ j EXISTING 1 ,000 GALLON ENGINEERED PRODUCTS OVER MECHANICALLY JIMER TO BE&R ENGINEEREVIDED BY D PRODUCTS GREASE TRAIL EXISTING 2,500 GALLON COMPACTED BASE (PUMP TO BE USED ONLY IF SEPTIC TAN NECESSARY TO ATTAIN LENGTH 17'-0" WIDTH I U-0" DEPTH 1 V-4" 17'-0" WIDTH 10'-0" DEPTH 1 T-4" LENGTH NITROGEN LEVEL TARGET) i ALLTEE SHALL BE LINED UP DIRECTLY UNDERNEATH 2,500 GALLON 2-COMPARTMENT 9,500 GALLON H-20 TANK WITH FAST 9.0 INSERT *CONTRACTOR TO VERIFY ITS RESPECTIVE COVER(FOR ALL TANKS). H_' ® SEPTIC r]T�� TANK 6" CRUSHED STONE EXISTING ELEVATION PRIOR H S [- TO ANY WORK & NOTIFY 2.) DIMENSIONS OF ALL PROPOSED TANKS ARE PER OVER MECHANICALLY /�DIAMETER 4'-10" HEIGHT 7'-3"3" EXISTING H-20 ENGINEER IF DIFFERENT. WIGGINS PRECAST SPECIFICATIONS. COMPACTED BASE 500 GAL. H-20 MANHOLE DISTRIBUTION ION BOX I t I 12'0 MIN NOTES vent pipe 1. Airline i in to FAST@ may not exceed 100 FT[30m total length 24"0 MIN t P ping Y ] g [61 cm] MIN see no e 2 and have a maximum of 4 elbows in the piping system.For Observation Port distances greater than 100 FT[30m] consult factory.Blower must be located above flood levels on a concrete base 56.8"X 35.8" 35 3/4' All plumbing and venting X 2.5"[144 X 91 X 6.35cm]minimum. [90.7] Electrical conduit must use water tight to Bio,Microbics® 3"[7.6cm] MIN 0 air supply line gaskets must be secured 2. Vent to desired location and cover opening with a vent grate control panel inside of the treatment see notes 2-5 with at least 39 sq in.[252 sq.cm] open surface area.Secure Water tight tank rust be Made of Inspection/ with stainless steel screws.Vent piping must not allow gasket Stainless steel material. Pump out Ports condensate build up or create back pressure.Vent must be see notes 3- 5 4"0 FAST@ - above finished grade or higher. e treated Non-corrosive clamp provided effluent pipe 3. All appurtenances to FAST@(e.g.tanks,access ports;, electrical, by others see note 7 etc.) must conform to all applicable country,state,province, 3"[8]O MIN and local plumbing and electrical codes.Pump out access shall o Semi flexible air line Blower Piping see no e 9 be adequate to thoroughly clean out both zones. connections with 3' see note l 0 stainless steel MPT 4. All inspection,viewing and pump out ports must be secured to fittings provided by 19" MIN prevent accidental or unauthorized access. 56 7/8' Non-corrosive Bio-Microbics@ [48.3]MIN [144.5] clamp every 33' 5. Tank,piping;conduit,etc.are provided by others.Blower control , 35 1/4" 24"[60cm] MIN N [g3,8 TreatedZ system by Bio-Microbics,Inc.Sed Installation Manual. [89.5] Flexible airline 59 1/4 with MPT fittin s InffTreated e d Hi hStren th-FAST 9.0 FAST Unit 71 1/4" MIN 6. If less than the specified minimum is considered necessary, gli see note 8 9 g [150.4] f 180. MIN consult factory or guidance. [ q 3"MIN 0 air,supply line 7. All piping and'ancillary equipment installed after FAST must not utilizing galvanized or ' impede or restrict free flow of effluent. stainless steel piping from Concrete base the blower housing to the provided by 8. The tank(s) shall be designed to prevent air passage between treatment tank others Treatment Zone the settling zone/tank and the treatment zone and preventing Supplied by others. 12 see note 11 an air lock.Examples include a baffle wall sealed to the lid or 8440 Gallon MIN [32 m3 MIN] treatment zone inlet line with a pipe cap.Consult factory for [30.5] guidance. 9. The air supply line into the FAST@ unit must be secured to prevent 2 screws per DETAIL 178" MIN vibration induced damage.The air supp line should be secured side included [452.1 ]MIN 8" MIN with a non-corrosive clamp every Z min�6o cm]. Minimum leg ° Lifting hole [20.3]MIN 10. Specialized treatment levels may require specific features to be extension assembly incorporated into the design.Consult factory for guidance. See notes 1-4 Notes :. - 11. See below for leg extensions requirements. 1. Secure leg extension to the FAST@ unit by placing two screws on each side of the leg 77'±1/2" 79"±1/2" extension (4 screws per foot are included). + + 12. Secure provided support braces to prevent movement. 2. Cut 4"schd.40 PVC ppipe (not included) to obtain the desired height.Minimum pipe [195.6_1.3] [200.7_1.3] length of 11 3/4"[29.7cm].For heights greater then 18"[45.7cm] use schd.80 PVC 96" MIN 13. THIS SEPTIC SYSTEM IS REQUIRED TO HAVE A PERPETUAL 11 31N' MIN pipe (not included).Consult factory for extending leg beyond 36"[91 cm]. [243.8 MIN] MAINTENANCE AGREEMENT. [29.7 MIN] 3. Anchor the leg extensions to the tank with non-corrosive hardware (not included) at ETD 0 the provided mounting points. 821/2"+l/2" 4. If less than the minimum of 12 inches [30.5 cm] is used between the lowest point of 0 24" MIN the insert and the base of the tank,consult factory for approval. [209.6±1,3] UNLESS NOTED 5. The air supply line into the FAST@ unit must be secured to prevent vibration induced 61 MIN Ins ection/ DIMENSIONS damage. The air supply line should be secured with a non-corrosive claim eve 2ft [ ] P g : . ppY. p every Pump out port ARE IN INCHES - [0.6m] minimum.The unit is supplied with 3"0 semi-flexible airline connections with see notes ((CENTIMETERS] stainless steel MPT fittings and sample U-shape pipe clamps. 110LERANCES C) 6. Tank,anchors,liner brace,piping conduit,blower,housing pad and vents are 3-5 ±0.021N/IN provided by others. Liner Brace See note 12 [+0.05 CM CMl - 9,500 GALLON H-20 TANK WITH FAST 9.0 INSERT NOT TO SCALE Specifications for MicroFAST 9.0 Wastewater Treatment System 1.GENERAL The contractor shall furnish and install►1)MicroFAST 9.0 treatment system as manufactured by Bio-Microbics,Inc. The treatment system shall be complete with all needed equipment as shown on the drawings and specified erein. The princippal items of equipment shall include FAST System insert,leg extensions,blower assembly,blower controls and alarms. The MicroFAST 9.0 unit shall be situated within a 8,440 Gallon(31900L) minimum tank,as shown on the drawing. Settlingg tank(s)equaling'/z to 1 x daily flow must be used prior to FAST.Tank must provide adequate pump out access and conform to local,state,and all other applicable codes.The contractor shall provide coordination between the FAST system and tank supplier with regard to fabrication of the tank, installation of the FAST unit and delivery to the job site. 2.OPERATING CONDITIONS The MicroFAST 9.0 treatment system shall be capable of treating the wastewater produced by typical family activities(bath,laundry,kitchen,etc.)ranging from(301 thirty to(1261 one 1 8-31-15 MCP JLC Decreased seats to 46; Request 23.5%SAS reduction hundred twenty-six persons and not to exceed 9,000 US Gallons per day(34000 LPD) provided the waste contains nothing that will interfere with biological treatment.The FAS sys em is a biological treatment system not meant for non-biodegradable or industrial wastewater. REV. DATE BY APP'D. DESCRIPTION 3.MEDIA The FAST media shall be manufactured of rigid PVC,poiyeth lene,or polypropylene and it shall be supported by the polyethylene insert. The media shall be fixed in position and PROPOSED SEPTIC SYSTEM PLAN contain no moving or wearing parts and shall not corrode. 1 he media shall be designed and installed to ensure that sloughed solids descend through the media to the bottom of the PREPARED FOR: septic tank. 4.BLOWER JAMES SURPRENANT The MicroFAST 9.0 unit shall come equipped with a regenerative type blower capable of delivering 155-200 CFM [38-85m3/hr]. The blower assembly shall include an inlet filter with metal filter element. Blower piping to the tank shall use non-corrosive material(Galvanized or Stainless Steel).Do not run galvanized pipe inside the treatment tank.Refer to Installation LOCATED AT Manual for further details. 5.REMOTE MOUNTED BLOWER The blower elevation must be higher than the normal flood level. A two-piece,rectangular housing shall be provided with tamper-proof screws. The discharge airline from the blower 791 MAIN STREET to the MicroFAST System,shall be provided and installed by the contractor. ERVILLE, MA 6.ELECTRICAL The electrical source should be within 150 feet[45.7 meters]of the blower,consult local codes for longer wiring distances. All wiring must conform to code. Input power on 60Hz electrical systems 220/460VAC, 30, 11.2/5.9 FLA,on 50 Hz electrical systems 1901380VAC ,30, 17.6/8.8 FLA.Other voltages and phase are also available.Actual power consumption SHEET 2 OF 2 varies with site conditions.All conduit and wiring shall be supplied by contractor. 7.ALARMS The alarm system shall consist of a visual and audible alarm to indicate loss of power to the blower. A manual silence switch is included. AA SCALE: AS NOTED DATE: JUNE 23, 2015 8.INSTALLATION AND OPERATING INSTRUCTIONS c��P��N o� t�AssgeyGs�T All work must be done in accordance with local codes and regulations.Installation of the FAST 9.0 shall be done in accordance with the written instructions provided by the manufacturer. Manuals shall be furnished,which will include a description of system installation,operation,and maintenance procedures. �pHN PREPARED BY: Treatement unit weighs approximately 2300 pounds[1044 kgl. Four holes for lifting the FAST liner are supplied.Spreader bars are to be used in lifting the unit. Place spreader bars CNURc J C ENGINEERING, INC. between lifting holes. 2854 CRANBERRY HIGHWAY 9.FLOW&PIPE SIZING Each FAST module is provided with a standard(4)four inch effluent pipe hole and gasket. An optional (6)six inch hole and gasket can be utilized consult factory for guidance. Iw o�oF s EAST WAREHAM, MA 02538 FAST systems have been successfully designed,tested and certified receiving gravity,demand-based influent flow. When influent flow is controlled by pump or other means to help with highly variable flow conditions,then multiple dosing events should be used to maximize performance.The flow rate shall not exceed 30 gpm(114 Lpm)with a maximum hourly flow not 508.273.0377 to exceed 10%of the design daily flow(900 gph(3400LPH)). Drawn By: MCP Designed By:MCP Checked By:JLC JOB No.3044 - T- - - - Trl,\4ark United East Foodservice Design, Equipment and Supplies. 1-B LOCATION TO BE VERIFIED Foodservice & i Interior Design 505 Collins Street South Attleboro , MA 02703 18xIE 18x60 18TIE �� Phone: 800 -556 - 7338 21 x60 15 _ © 4 TIER 4 TIER 4 TIER N� 4 TIERN Fax: 508 - 761 -3602 x NM I 16 (17 18 2 30 31 32 32 29 ,_�,. www . trimarkusa . com co BIER 3 4 5 1- 2 1 8 14 19 20 These Drawings are the sole property of TriMark/United-East X I and are not to be used in whole or in part without N 21 x60 6 21 I I I I I I I I I I I I I I I I I I I I the expressed written consent of TriMark/United-East. 4 7777 TIER 7 16 O Owner and all Contractors to check and verify existing dimensions and conditions in the field before starting construction and to 7HW O 7 notify TriMark/United-East of any material or detail changes. \ Z 3._�0.11 9 25 24 12 I 28 \ 39 -34 4 _4 M 36 43 44 37 14 22 23 0 I ® 8,_5 CRISP „ PIZZA OVEN � -- ; � WAITERS - OSTERVILLE, MA I I STATION E. 1 - PIZZA C[ -:�D PIZZA PREP 51 __\ / PICK-UP r— -- 52 � M. W. ISSUES wooD , STORAGE L— /� ISSUE DATE DESCRIPTION OF ISSUE BY ABOVE _ 53 n A 01/i/I3 PE516N IJFVFj/PvfNT #1 r_ / 62 G �� I { 6 �t��i%13 DE51(�d DEVR.0F 1- #2 K5- _ 0" 2'—6" F ;57 © / BAR 7EL. DEMF CABINET �- -A� � 47 —— 61 it 3' 21 APPROVAL PICK UP/ 1 -- — ----- MAITRE D' _ 60 57 56 60 []APPROVED AS NC ED I�INd 58 � [—]NOT APPROVED/RESUBMIT LILLL L REVIEW BY: DATE: - BENCH GENERALNOTES 1 —3 3� A THESE PLANS ARE PREPARED FOR THE CONVENIENCE OF OTHERS - TO LOCATE MECHANICAL POINTS OF CONNECTIONS FOR FOODSERVICE EQUIPMENT. THEY ARE AS ACCURATE AS CAN BE DETERMINED AT THIS DATE. DISCREPANCIES MAY DEVELOP BETWEEN DIMENSIONS SHOWN,FINISHED DIMENSIONS,AND UTILITY CONNECTION/ROUGH-IN INFORMATION. 8 E T 15'-6" B TRIMARK/UNITED-EAST IS NOT RESPONSIBLE FOR ANY UTILITY REQUIREMENTS REGARDING EXISTING EQUIPMENT DECORATIVE p — — — — — TO BE REUSED. IT IS THE RESPONSIBILITY OF THE GENERAL CONTRACTOR AND ELECTRICAL,PLUMBING&HVAC CONTRACTORS SCREEN TO VERIFY&COORDINATE ALL SERVICE REQUIREMENTS WITH 11_8„ 31 OWNER TO ENSURE PROPER CONNECTIONS. �. C F1 O — — — — — — o TRIMARK/UNITED-EAST IS NOT RESPONSIBLE FOR ANY BAR — UTILITY REQUIREMENTS REGARDING EQUIPMENT NOT IN KITCHEN EQUIPMENT CONTRACT. IT IS THE RESPONSIBILITY OF THE GENERAL CONTRACTOR AND ELECTRICAL,PLUMBING&HVAC CONTRACTORS TO VERIFY&COORDINATE ALL SERVICE REQUIREMENTS WITH OWNER TO ENSURE PROPER CONNECTIONS. D ALL ELECTRICAL, PLUMBING,AND MECHANICAL UTILITY 1'-6" 3'-0" 3'-0" 3'-0" REQUIREMENT INFORMATION LISTED ON THE FOODSERVICE PLANS, IS SUBJECT TO CHANGE,BASED UPON FINAL EQUIPMENT PROPOSAL SELECTED BY THE OWNER/AND OR CONTRACTOR. — � F - - - - --q F - - - - � - - - � 1 i i 1 35 1 2'-9" 3,_0„ 1 50 i 51 3,_0 3'-0" i i FOODSERVICE 3'-0„ EQUIPMENT - - - - - � 1'-10 „ -- - - - -- - - - � _ PLAN Equipment Layout QOJECT#: � 3-007 R EQUIPMENT PLAN �- EQUIPMENT DETAILS P ROTE# * * * * * * 1/4 - 1 -0 1 /2 = 1 -0 KL DRAWN BY: S CHECKED BY: JSP CONTRACT REP: Jc DRAWING SCALE: AS SHOWN SHEET NUMBER: _ - - -- - 10mTr[Mark] W'A United East Foodservice Design, Equipment and Supplies. Foodservice & Interior Design 505 Collins Street South Attleboro , MA 02703 Phone : 800 -556 - 7338 Fax: 508 - 761 - 3602 www . trimarkusa . com These Drawings are the sole property of TriMark/United-East and are not to be used in whole or in part without the expressed written consent of TriMark/United-East. Owner and all Contractors to check and verify existing dimensions and conditions in the field before starting construction and to F O O D S E R V I C E E Q U I P M E N T S C H E D U L E notify TriDlark/United-East of any material or detail changes. REV MK. QTY DESCRIPTION v MANUFACTURER MODEL ELECTRICAL WATER WASTE GAS MK. REMARKS Cl) ~ tlUj W U = < W U C� 0 !Y D Q J J F I— L�. W F_ 1 1 WALK-IN COOLER NOT IN CONTRACT EXISTING 1 ALL TRADES MUST VERIFY UTILITY SERVICES REQUIRED. CRISP 1-A 1 EVAPORATOR COIL NOT IN CONTRACT EXISTING 1-A ALL TRADES MUST VERIFY UTILITY SERVICES REQUIRED. 1-13 1 CONDENSING UNIT NOT IN CONTRACT EXISTING 1-13 ALL TRADES MUST VERIFY UTILITY SERVICES REQUIRED. 2 LOT WALK-IN SHELVING CENTAUR EPDXY 2 3 & 4-TIER UNITS, SIZES AND QUANITY AS SHOWN ON PLAN. OSTERVILLE, MA 3 1 PREP SINK EAGLE 314-22-2-18 2 i 1�2" 3 W 2 T&S B-3952 LEVER WASTES. 4 1 FAUCET T&S BRASS B-0221-CC 1/2" 1/2" 4 5 1 WALL SHELF FABRICATE CUSTOM 1 5 ALL S S, 7'-0" X 15". G.C. TO PROVIDE WALL BLOCKING. 6 1 ICE MAKER HOSHIZAKI KM-650MAH 7.2 208 1 X 3/8" X 3/4" 6 661 LBS ICE PRODUCTION PER DAY. P.0 TO INTERPIPE COLD WATER FROM WATER FILTER ASSEMBLY. 7 1 ICE STORAGE BIN HOSHIZAKI B-70OPF 3/4" 7 550LB STORAGE CAPACITY. ISSUES 8 1 WATER FILTER ASSEMBLY HOSHIZAKI H9320-52 3/4" 18 P..C. TO INTERPIPE COLD WATER TO ICE MAKER. G.C. TO PROVIDE MALL BLOCKING. ISSUE DATE DESCRIPTION OF ISSUE BY 9 1 SODA SYSTEM NOT IN CONTRACT BY SODA VENDOR 9 ALL TRADES MUST VERIFY UTILITY SERVICES REQUIRED. A of I5/P 51(51N DEVF1aPMENT #1 K� 10 - - SPARE NUMBER - 10 11 - - SPARE NUMBER - I 11 M/OII/13 PE516N DEVaO W_W #2 Kel- 12 1 SOILED DISHTABLE FABRICATE CUSTOM I 1-1/2" � - 12 ALL S/S, "L" SHAPED, 4'-0" X 6'-0", W/ 20" X 20" PRERINSE SINK. 13 1 DOUBLE RACK SHELF FABRICATE CUSTOM 1 1 113 ALL S/S, 4'-0" LONG. 14 1 PRE-RINSE, DECK MOUNTED T&S BRASS B-0113-B 1/7' 1/2" 14 15 1 DISHWASHER TBD TBD 15 16 1 CLEAN DISHTABLE/ POT SINK FABRICATE CUSTOM (3)2" 16 ALL S/S, "L" SHAPED, 6'-7" X 8'-5", W/ (3)SINK COMPARTMENTS ,AND (3)T&S B-3952 LEVER WASTES. 17 1 SLANTED RACK SHELF FABRICATE CUSTOM 17 ALL S/S, 6'-0". G.C. TO PROVIDE WALL BLOCKING. 18 1 SWIVEL FAUCET T&S BRASS B-0231-CC 1/2" 19' 18 19 1 WALL SHELF FABRICATE CUSTOM 19 ALL S/S, 3'-0" X 15". G.C. TO PROVIDE WALL BLOCKING. 20 1 PRE-RINSE UNIT W/ADD-ON FAUCET T&S BRASS B-0133-B/B-0156 1/2" 1/2" 20 21 1 WALL SHELF FABRICATE CUSTOM 21 ALL S/S, 3'-6" X 15". G.C. TO PROVIDE WALL BLOCKING. 22 1 MOP SINK CENTAUR FMS-252110 2" 22 23 1 WALL SHELF EAGLE WS1524-16/4 23 G.C. TO PROVIDE WALL BLOCKING. 24 1 SERVICE SINK FAUCET T&S BRASS B-0650-BSTR 1/2" 1/2" _ 24 G.C. TO PROVIDE WALL BLOCKING. 25 1 MOP HOLDER EAGLE 312688 25 G.C. TO PROVIDE WALL BLOCKING. 26 - - SPARE NUMBER - 26 27 - - SPARE NUMBER, - _ 27 28 1 REACH-IN FREEZER TRUE T-23F 7.2 1/3 115 1 X 5-15P 28 []APPROVED AS SUBMITTED 29 LOT DRY STORAGE SHELVING UNIT CENTAUR CHROME 29 4-TIER UNITS, SIZES AND QUANITY AS SHOWN ON PLAN. APPROVED AS NOTED 30 1 PLATE CABINET FABRICATE CUSTOM 30 ALL S/S, 15'-6" X 15". W/ INTERMEDIATE SHELF. 31 1 DOUBLE OVERSHELF FABRICATE CUSTOM 31 ALL S/S, 15'-6" X 20", CEILING HUNG. G.C. TO PROVIDE ADEQUATE BLOCKING IN CEILING. [:]NOT APPROVED/RESUBMIT 32 2 HEAT LAMP HATCO GRAH-60D3 23.2 28 - 120 1 X 32 W/ REMOTE INFINITE CONTROLLS. B 33 1 60QT PIZZA DOUGH MIXER GLOBE SP62P 120 3 208 1 3 X1 I 1 133 1 REVIEW BY: DATE: 34 1 REFRIGERATED PREP TABLE, RAISED RAIL RANDELL 8383N 120 1/2 115 1 X 5-15P 34 35 1 FILLER TABLE FABRICATE CUSTOM 1 35 ALL S/S, 2'-9" X 1'-6" W/ REAR SPLASH. 36 1 COOK N' HOLD WARMER WELLS HW/SMP 15.0 1.8 - 120 1 X 5-15P 36 37 1 REFRIGERATED PREP TABLE, RAISED RAIL RANDELL 8383N 120 1/2 115 1 X 5-15P 37 GENERAL NOTES 38 1 HAND SINK EAGLE HSAN-10-F 1/2' 1/2" 11-1/2" 38 W/ FAUCET. G.C. TO PROVIDE WALL BLOCKING. 39 1 EXHAUST HOOD NOT IN CONTRACT EXISTING 39 ALL TRADES MUST VERIFY UTILITY SERVICES REQUIRED. A 40 1 OVEN, CONVECTION BLODGETT DFG-100 DOUBLE 16.0 1/3 115 1 X 5-15P 3/4" 55 40 W/ DORMONT 1675KITCF36 GAS QUICK DISCONNECT KIT. THESE PLANS ARE PREPARED FOR THE CONVENIENCE OF OTHERS TO LOCATE MECHANICAL POINTS OF CONNECTIONS FOR 6.0 1 1/3 1 115 1 X 5-15P 1 3/4" 55 W/ DORMONT 1675KITCF36 GAS QUICK DISCONNECT KIT. FOODSERVICE EQUIPMENT. THEY ARE AS ACCURATE AS CAN BE 41 1 6-BURNER W OVEN VULCAN 36S-6B 3/ /4" 215 41 W DORMONT 16100KITCF36 GAS QUICK DISCONNECT KIT. DETERMINED AT THIS DATE. DISCREPANCIES MAY DEVELOP / BETWEEN DIMENSIONS SHOWN,FINISHED DIMENSIONS,AND 42 1 CHARBROILER MAGIKITCH'N FMRMB630H 3/4" 120 42 W/ DORMONT 1675KITCF36 GAS QUICK DISCONNECT KIT. UTILITY CONNECTION/ROUGH-IN INFORMATION. 43 1 FRYER PITCO SG14S i 3/4" 110 43 W/ DORMONT 1675KITCF36 GAS QUICK DISCONNECT KIT. 6 44 1 WORKTOP REFRIGERATOR TRUE TWT-27 3.9 1/6 115 1 X 5-15P 44 TRIMARK/UNITED-EAST IS NOT RESPONSIBLE FOR ANY 45 1 LETTUCE CRISPER DISPENSER SILVER KING SK2SB/C1 124 1/8 115 1 X 5-15P I 45 UTILITY REQUIREMENTS REGARDING EXISTING EQUIPMENT 46 1 HAND SINK EAGLE HSAN-10-F 1 2" 1 1-1 " 46 W FAUCET. G.C. TO PROVIDE WALL BLOCKING. TOBEREUSED. ITIS THE RESPONSIBILITY OF THE GENERAL / /�� � / CONTRACTOR AND ELECTRICAL,PLUMBING&HVAC CONTRACTORS 47 1 HEATED PIZZA CABINET RANDELL PHHC-26 9.8 115 1 X 5-15P 47 W/ TWO HALF GLASS DOORS. TO VERIFY&COORDINATE ALL SERVICE REQUIREMENTS WITH 48 1 MILLWORK MILLWORK BY OTHERS 48 OWNER TO ENSURE PROPER CONNECTIONS. 49 - - SPARE NUMBER - 49 _ (i B 50 1 WOOD TOP TABLE FABRICATE CUSTOM li 50 3'-0" X 2'-0", WOOD TOP W/ UNDERSHELF AND REAR AND LEFT SPLASH. TRIMARK/UNITED•EASTISNOT RESPONSIBLE FOR ANY B 51 1 WOOD TOP FILLER TABLE FABRICATE CUSTOM 51 WOOD TOP, PIE SHAPED. SEE DETAIL DRAWING FOR SPECFIC DIMENSIONS. UTILITY REQUIREMENTS REGARDING EQUIPMENT NOT IN KITCHEN EQUIPMENT CONTRACT. IT IS THE RESPONSIBILITY OF B 52 1 WOOD TOP TABLE FABRICATE CUSTOM 52 3`-0" X 2'-0", WOOD TOP W/ UNDERSHELF AND REAR AND RIGHT SPLASH. CONTRACTORS VERIFY & AND ELECTRICAL,PLUMBING&HVAC CONTRACTORS TO VERIFY&COORDINATE ALL SERVICE 53 1 1 WORK TABLE FABRICATE CUSTOM 53 ALL S S, 36" X 36" WITH DOUGH BOX RACK BELOW. REQUIREMENTS WITH OWNER TO ENSURE PROPER CONNECTIONS. 54 1 PIZZA SPINNER UNIVEX SPZ50 5.0 1 115 1 X 5-15P 54 D 55 1 HAND SINK PERLICK TS12HSN I I 1 3/8' 3/8" 1-1/2" 55 W/ LEFT SIDE SPLASHES. 56 2 ICE BIN COCKTAIL STATION PERLICK TS301C10 1 56 W BOTTLE WELLS. ALL ELECTRICAL,PLUMBING,AND MECHANICAL UTILITY / �" / REQUIREMENT INFORMATION LISTED ON THE FOODSERVICE PLANS, 57 2 SODA GUN NOT-IN-CONTRAC BY OTHERS 57 ALL TRADES MUST VERIFY SERVICES REQUIRED. IS SUBJECT TO CHANGE,BASED UPON FINAL EQUIPMENT 58 2 D RAIN BOARD/GLASSRACK PERLICK 7055A-D 1" 58 PROPOSAL SELECTED BY THE OWNER/AND OR CONTRACTOR. 59 1 BOTTLE COOLER PERLICK BC60 7.0 1/3 115 1 X 5-15P 59 60 1 HAND SINK PERLICK TS12HSN 3X' 3/8" 1-1/2"I 60 W/ RIGHT AND LEFT SIDE SPLASHES. B 61 1 KEG COOLER PERLICK DC96SLT 7.6 1/3 1 115 1 X 5-15P 3/4" 61 W/ (3)63252, 2 DRAFT ARM DISPENSING HEADS. FOODSERVICE 62 1 REFRIGERATED PREP TABLE, RAISED RAIL RANDELL 8383N 120 1/2 115 1 X 5-15P I 62 EQUIPMENT PLAN Equipment Schedule PROJECT M 13-007 QUOTE# DRAWN BY: KSL CHECKED BY: JSP CONTRACT REP: JC DRAWING SCALE: SHEET NUMBER: 011011 ! I I i I I I I I I _. , 1 . I it j : I : , : I I ® i 1 �. t i � , 1. II I _ .. ':. 1 r i : : , t,I :I , f 1 I I 1 I I 1 I- II : : ': , , I ' : I ' ' , __I.. ,._ ......4. ... - r - 1 ', : I' j i I ! I' I , I I ' 1. _. _. : ,.._ .. :.i. .�' ;_� -_ ' .:.1 .>: j :. .-�._....+.........-c.� .++.:' .r:... a :-. .J �.:. .,.,-, I-t-,-r r .-.� ,. .r.�- i.. :�.r. ,+,1. -. .,_ __ � , _ 1_. t � I.. 71 I t I r f I I t I . : I , ,, I! , '' is , I _I : I 1 : I ' 1' 11 'I I,I 1 li '.II Ii 11 1 r 4. 1 . i „l,I I ' i i i j:, I I r I 'I I i,I I ; _ ..� _� -1 _ -_.,:_. , 11 ,.i' I r I I ,, ., ':. .- , '- t :: :: „; , ,i I I I,, ,, .. ,. I'll' I I , I I 1 , I , I I , I� I' III , II - I , II, , I I I., j, I 'II ''.i '. I! I I ! . i:,, I , . ! 1 I I I rI �. _ - _. I, 1. 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Irv. 3 y /C•s U s c So o y / Sqw r, Ts yQ'Le..97'� / M " % !'f•: Y�/N~E3Y . 1. a.,tit. - s . s9�/s/s. { Sep ( �k t s ,R al lk De o 5r ," / y 8 0 ���s Etc 17 0 -r i� 7 V1 � 1 tF E I.� f IIrII� 'S F, I a. -..� .................. w Y�Ii�P ,i4a�,>.�.__u,:�.=_5'b...i.w�a•..� avkp''--�_..,__ _.�`+�'�IBIuw�Gi�ti':"WFA;,.,..i:.«,i��tial�-:�,�, .�a�'e:,IGa�'ai�-""�'���s'�s.`:vltii�v�la°.�'':,^.—-® _- =• m.�"ems., '"�' - - - n �1 f - r i l Town of Barnstable Barnstable SHE Board of Health j eritaC j 9`" `F ' 200 Main Street, Hyannis MA 02601 jEo MAl s 2007 Office: 508-862-4644 Wayne Miller,M.D. FAX: 508-790-6304 Paul Canniff,D.M.D. Junichi Sawayanagi November 23, 2015 Mr, Michael Pimentel JC Engineering, Inc. 2854 Cranberry Highway East Wareham, MA 02538 RE: Variance Granted/ 791 Main Street:' bste,rville/ - Crlsp ; Restaurant. A.= 117-Q88 Dear Mr. Pimentel, You are granted a variance on behalf of your client, James Surprenant, to upgrade the onsite sewage disposal system at 791 Main Street, Osterville, MA. The system will be upgraded to include a secondary treatment unit (FAST) inside a new 9,500 gallon septic tank, installation of a new 2,500 gallon two compartment septic tank, a blower, and a 500 gallon manhole with a recycle pump. The variance granted is as follows: 310 CMR 15. 405M To utilize the existing undersized soil absorption system, providing 76.5% of the leaching area needed for 1,610 gallons per day of wastewater discharge. Thus, a 23.5% S.A.S. size reduction is granted herein. This variance is granted with the following conditions: (1) All conditions contained within the MA DEP approval letter dated March 20, 2015, shall be strictly adhered to. (NOTE: Pressure distribution is not required per DEP due to less than 25% reduction in SAS size needed, with 46 seats proposed.) (2) No. more than 46 seats total (both indoors and outdoors) are authorized. Q:\WPFILES\CrispVarianceOct2Ol5.doc (3) The System Owner, Engineer, and Company shall comply with all of the conditions as required within the. approval letters from MA DEP, specifically within the Standard Conditions for Secondary Treatment Units Approved for Remedial Use dated March 20, 2015 and within the Bio- Microbics Revision of Approval for Remedial Use approval letter for the FAST 9.0 Unit dated November 12, 2012. (4) The S.T.U. components shall be installed in strict accordance with the revised engineered plans dated August 31, 2015. (5) The designing engineer shall supervise the construction of the S.T.U. components and shall certify in writing to the Board of Health that the system was installed in substantial compliance with the revised engineered plans dated August 31, 2015. O The S responsible for the 6 stem Owner and Service Contractor shall be Y proper operation and maintenance of the System in accordance with the DEP approval letter, the Designer's O & M requirements, the Company's O & M requirements and the requirements of the Board of Health. At.a minimum, the System shall be monitored twice/year for pH turbidity, D.O.,. and settleable solids. These variances are granted because the new secondary treatment unit will provide much greater protection to the environment compared to a standard Title V system. Sin erely your , \/Yaynt Miller, M.D. Chairman Cc: James Suprenant Q:\WPFILES\CrispVarianceOct2Ol5.doc to Commonwealth of Massachusetts Executive Office of Energy &Environmental Affairs Department of Environmental Protection One Winter Street Boston, MA 02108.617-292-5500 Charles D.Baker Matthew A.Beaton Governor Secretary Karyri E.Polito Martin Suuberg Lieutenant Governor Commissioner Standard Conditions for Secondary Treatment Units Approved for Remedial Use Last Revision Date: March 20, 2015 A Secondary Treatment Unit(STU) is an alternative technology that may be used as a component of an on-site sewage disposal system where soil or site conditions make conventional soil absorption systems more costly to construct or infeasible. A conventional system may be more costly to construct or infeasible where there is a shallow water table and/or limited area for the siting of a conventional system. As compared to a conventional system, in certain instances, an STU provides for higher loading rates (smaller leaching area) and may require less land area, potentially less fill, and less disturbance of the site. The System consists of an STU preceding a pressure dosed soil absorption system. The secondary treatment unit is designed to reduce the organic material and solids in the wastewater which reduces the demand for treatment in the soil absorption system. A conventional septic . tank precedes the STU unless exempt by the Special Conditions for a specific Technology. The use of an STU in accordance with this Approval for Remedial Use requires, among other things: • A Disclosure Notice in the Deed to the property (310 CMR 15.287(10)) (A Deed Notice template is available from the Department); • Certifications b the Designer and the Installer 310 CMR 15.021 3 Y g ( ( )); • A Massachusetts certified operator who has received training for the technology and is under contract for periodic inspection and maintenance (310 CMR 15.287(10)); • Periodic sampling, recordkeeping, and reporting, in accordance with this Approval; • Notification within 24 hours by the System Owner to the local approving authority of any System failure; • When pumping is required to discharge to the SAS, 24-hour emergency wastewater storage capacity above the elevation of the high level alarm; and • System Owner Acknowledgement of Responsibilities, in accordance with this Approval. This information is available in alternate format.Cali Michelle Waters-Ekanem,Diversity Director,at 617-292-5751.TTY#MassRelay Service 1-800-439-2370 MassDEP Website:www.mass.gov/dep Printed on Recycled Paper Standard Conditions for Secondary Treatment Units for Remedial Use Page 2 of 19 Revised March 20,2015 Definitions and References: The term"System" refers to the STU in combination with the other components of an on-site treatment and disposal system that may be required to serve a facility in accordance with 310 CMR 15.000. The term"Approval"refers to these Standard Conditions applicable to all STU's with Remedial Use Approval, the Special Conditions contained in the Technology-specific Approval, the General Conditions of 310 CMR 15.287, and any other Attachments. The Conditions contained herein MUST be read in conjunction with any Special Conditions that are Technology-specific. I. Purpose 1. Approval for Remedial Use allows the use of the Alternative System only where the local Approving Authority finds that the Alternative System is for the upgrade or replacement of an existing failed, failing or nonconforming system with a design of flow of less than 10,000 gpd, where there is no increase in the actual or proposed design flow, and where a conventional system with a reserve area, designed in accordance with the standards of 310 CMR 15.100 through 15.255, cannot feasibly be built on-site. 2. The sale, design, installation, and use of the System shall be subject to these requirements for any system that submits a complete Disposal System Construction Permit(DSCP) application after the effective date of these Standard Conditions. Existing Systems and Systems for which a complete DSCP application was submitted prior to the effective date of these requirements shall not be subject to the design and installation requirements, however, the System Owner, the Service Contractor, and the Company shall be subject to all other requirements contained herein. 3. With the other applicable permits or approvals that may be required by 310 CMR 15.000, the Approval authorizes the installation and use of the Alternative System in Massachusetts. Except those provisions that specifically have been varied by this Approval, the provisions of 310 CMR 15.000, including the General Conditions of 310 CMR 15.287, apply to the sale,design, installation, and use of the System. 4. Unless stated otherwise in the Special Conditions that apply to a specific Technology, all the conditions contained in this document shall apply to secondary treatment units which have obtained Remedial Use Approval. (Special Conditions may be more or less stringent than the requirements of this document.) 5. Provided that the local Approving Authority approves the Alternative System in conformance with the Department's Technology Approval, Department review and approval of the site-specific System design and installation is not required unless the Department determines on a case-by-case basis,pursuant to its authority at 310 CMR 15.003(2)(e), that the proposed System requires Department review and approval. Standard Conditions for Secondary Treatment Units for Remedial Use Page 3 of 19 Revised March 20, 2015 II. Design and Installation Requirements 1. Effluent BOD5, TSS and pH - The effluent discharge concentrations from the Secondary Treatment Unit to the SAS shall not exceed secondary treatment standards of 30 mg/L BOD5 and 30 mg/L TSS and the effluent pH range shall be 6.0 to 9.0. 2. The Designer shall be a Massachusetts Registered Professional Engineer or a Massachusetts Registered Sanitarian, including when designing systems for repair, provided that such Sanitarian shall not design a system with a discharge greater than 2,000 gallons per day. 3. Except where the Approval specifically states otherwise, the Alternative System shall be installed in a manner which does not intrude on, replace, or adversely affect the operation of any other component of the subsurface sewage disposal system designed and constructed in accordance with the standards of 310 CMR 15.200 - 15.279. 4. Except where the Approval specifically states otherwise, the Alternative System shall include a properly sized and constructed septic tank, designed in accordance with 310 CMR 15.223 — 15.229, connected to the building sewer and followed in series by the Technology and the SAS; 5. Alternative Design Standards - Provided that the Designer demonstrates that the impact of the proposed Alternative System has been considered and the design requirements of 310 CMR 15.000 have been varied to the least degree necessary so as to allow for both the best feasible upgrade within the borders of the lot and the least effect on public health, safety,welfare and the environment,the local approving authority may allow any combination of the following alternative design standards without the need for granting a variance under 310 CMR 15.400 or obtaining Department approval: a) If a reduction in the size of the SAS is necessary, the size of the SAS may be reduced up to 50 percent from the effective leaching area required when using the loading rates for gravity systems of 310 CMR 15.242(1)(a) for Systems sited in soils with a percolation rate of 60 minutes or less per inch, or for soils with a recorded percolation rate of between 60 and 90 minutes per inch, the loading rates of 310 CMR 15.245(4). (Alternatively,the effluent loading rates provided in 310 CMR 15.242(1)(b) for pressure distribution may be utilized, however, no reduction in the effective leaching area may be taken when using these loading rates, as stated in the regulation.); and/or b) If a reduction in the depth to groundwater required by 310 CMR 15.212 is necessary, the depth to groundwater may be reduced by up to 2 feet, resulting in a minimum separation distance of two feet in soils with a recorded percolation rate of more than two minutes per inch and three feet in soils with a recorded percolation rate of two minutes or less per inch, measured from the bottom of the soil absorption system to the high groundwater elevation; and/or c) If a reduction in the depth of the naturally occurring pervious material layer is necessary, a proposed reduction of up to 2 feet may be allowed in the four feet of naturally occurring pervious material layer required by 310 CMR 15.240(l)provided Standard Conditions for Secondary Treatment Units for Remedial Use Page 4 of 19 Revised March 20, 2015 that it has been demonstrated that no greater depth in naturally occurring pervious material can be met anywhere on the site. 6. Any proposed reduction in the required depth to groundwater, specified in 310 CMR 15.212, may only be approved when: a) An approved Soil Evaluator who is a member or agent of the local Approving Authority determines the high groundwater elevation; b) No reduction is granted under LUA for setbacks from public or private wells, bordering vegetated wetlands, surface waters, salt marshes, coastal banks, certified vernal pools, water supply lines, surface water supplies or tributaries to surface water supplies, or drains which discharge to surface water supplies or their tributaries, is allowed; and c) In accordance with 310 CMR 15.212(2), for systems with a design now of 2,000 gpd or greater, the separation to high groundwater as required by 310 CMR 15.212(l) shall be calculated after adding the effect of groundwater mounding to the high groundwater elevation as determined pursuant to 310 CMR 15.103(3). 7. The Alternative Design Standards for effective leaching area, depth to groundwater, and depth of naturally occurring pervious material contained in the Departments Standard Conditions for Secondary Treatment Unit Approved for Remedial Use shall not be made less stringent by the local Approving Authority under the LUA provisions of 310 CMR 15.405 or under the variance procedures of 310 CMR 15.411. The local Approving Authority may vary other design requirements under the LUA provisions of 310 CMR 15.405 or under the variance procedures of 310 CMR 15.411. 8. Except those allowed under LUA and the Approval, any further deviation from the siting and design requirements of 310 CMR 15.000 for the remedial use of a Secondary Treatment Unit shall require the following: a) The applicant may propose the use of a Bottomless Sand Filter(BSF) as the means of on-site effluent disposal in conjunction with a Secondary Treatment Unit. The installation and use of the BSF must be in accordance with the conditions of the Remedial Use Approval issued by the Department for the BSF; and/or b) The applicant may request the approving authority to grant a variance. 9. An effluent pressure distribution system, designed in accordance with Department guidance, shall be installed for Secondary Treatment Units that have been issued Remedial Use Approval and for which,there is: a) a reduction in the effective leaching area greater than 25%, as allowed under LUA; and/or b) a reduction in the depth to groundwater greater than 1 foot, as allowed under LUA; and/or c) any reduction in the depth of pervious material. Standard Conditions for Secondary Treatment Units for Remedial Use Page 5 of 19 Revised March 20, 2015 10. The proposed use of a Secondary Treatment Unit Approved for Remedial Use shall be subject to the following: a) the approved record drawings, on file with the local approving authority, shall clearly indicate an area for the best feasible upgrade that could be installed to replace the proposed System, including the STU, in the event that the proposed System fails or it is determined that it is not capable of providing equivalent environmental protection; b) the installation of the proposed System shall not disturb the site in any manner that would preclude the future installation of the best feasible upgrade that could be installed to replace the proposed System. Components of the proposed System may be sited in an area for the future installation of the best feasible upgrade,provided that it does not render the area unusable for a potential future upgrade; and c) except for the installed SAS, the System Owner shall not construct any permanent buildings or structures in the area for the best feasible upgrade that could be installed to replace the proposed System and the System Owner shall not disturb the site in any other manner that would preclude the future installation of the best feasible upgrade. 11. When identifying the best feasible upgrade that could be installed to replace the proposed System, the Designer shall consider these options in the following order: a) a conventional system designed in accordance with the standards of 310 CMR 15.100 through 15.255 that can be built feasibly, with the exception of providing a reserve area(15.248); b) a conventional system that can only be built feasibly under a Local Upgrade Approval (LUA); c) where a conventional system cannot be built feasibly under a LUA, a Bottomless Sand Filter, in conjunction with an STU; d) where a System can only be built feasibly with variances, a System that has been demonstrated to vary the design requirements of 310 CMR 15.000 to the least degree necessary and have the least effect on public health, safety,welfare and the environment(the System may be an Alternative System with variances); or e) a tight tank. 12. For the upgrade or replacement of an existing failed or nonconforming system in a nitrogen sensitive area(NSA), as defined in 310 CMR 15.215,Systems serving facilities with actual or design flows of 2,000 GPD or greater must include treatment with a Recirculating Sand Filter(RSF) or equivalent technology, as required by 310 CMR 15.202(1). Secondary Treatment Units with Remedial Use Approval are not approved as an RSF equivalent technology and shall not be installed in a NSA, as defined in 310 CMR 15.215, to serve facilities with actual or design flows of 2,000 GPD or greater. (The technology may also have a separate approval for nitrogen reduction, but must be installed under that approval, when appropriate.) 13. Except for septic tank covers which are not required to be at grade, the frames and covers of the other access manholes and ports of the System components shall be watertight, Standard Conditions for Secondary Treatment Units for Remedial Use Page 6 of 19 Revised March 20, 2015 made of durable material, and shall be installed and maintained at grade, to allow for necessary inspection, operation, sampling and maintenance access. Manholes brought to final grade shall be secured to prevent unauthorized access. No structures which could interfere with performance, access, inspection, pumping, or repair shall be located' directly upon or above the access locations. 14. Any System structures with exterior piping connections located within 12 inches of or lower than the Estimated Seasonal High Groundwater elevation shall have the connections made watertight with neoprene seals or equivalent. 15. All System control units,valve boxes, distribution piping, conveyance lines and other System appurtenances shall be designed and installed to prevent freezing. 16. The System control panel including alarms and controls shall be mounted in a location always accessible to the operator (or service contractor). When pumping is required to discharge to the SAS, the System shall be equipped with. sensors.and high-level alarms to protect against high water due to pump failure, pump control failure, loss of power, system freeze ups, or backups. Emergency storage shall be required when pumping to discharge is employed, including pressure distribution. Emergency storage capacity for wastewater above the high level alarm shall be provided equal to the daily design flow of the System and the storage capacity shall include an additional allowance for the volume of all drainage which may flow back into the System when pumping has ceased. 17. System malfunction alarms or high water alarms shall be readily visible and audible for the facility occupants and the Service Contractor and the alarms shall be connected to circuits separate from the circuits serving operating equipment and pumps. 18. The System shall not include any relief valve or outlet for the discharge of wastewater to prevent flooding of the system, back up or break out. 19. In compliance with 310 CMR 15.240(13), a minimum of one (1) inspection port shall be provided within the SAS consisting of a perforated four inch pipe placed vertically down to the elevation of the SAS interface with the underlying unsaturated pervious soils to enable monitoring for ponding. The pipe shall be capped with a screw type cap and accessible to within three inches of finish grade. (A locking cap at-grade is preferred for annual inspection.) 20. Upon submission of an application for a Disposal System Construction Permit(DSCP), the Designer shall provide to the local Approving Authority: a) proof that the Designer has satisfactorily completed any required training by the Company for the design and installation of the Technology; b) for any proposed non-residential System or any residential System with a design flow 2,000 GPD or greater, certification by the Company as specified in Paragraph V.3; r Standard Conditions for Secondary Treatment Units for Remedial Use Page 7 of 19 Revised March 20, 2015 c) certification by the Designer that the design conforms to the Approval, any Company Design Guidance, and 310 CMR 15.000; and d) a certification, signed by the Owner of record for the property to be served by the Technology, stating that the property Owner: i) has been provided a copy of the Approval, the Owner's manual, and the Operation and Maintenance manual and the Owner agrees to comply with all terms and conditions; ii) has been informed of all the Owner's estimated costs associated with the operation including, when applicable: power consumption, maintenance, sampling, recordkeeping,reporting, and equipment replacement; iii) understands the requirement for a service contract; iv) agrees to fulfill his responsibilities to provide a Deed Notice as required by 310 CMR 15.287(10) and the Approval; v) agrees to fulfill his responsibilities to provide written notification of the Approval to any new Owner, as required by 310 CMR 15.287(5); vi) if the design does not provide for the use of garbage grinders, the restriction is understood and accepted; and vii) whether or not covered by a warranty, the System Owner understands the requirement to repair, replace, modify or take any other action as required by the Department or the local Approving Authority, if the Department or the local Approving Authority determines that the Alternative System is not capable of meeting the performance standards. 21. The System Owner and the Designer shall not submit to the local Approving Authority a DSCP application for the use of a Technology under this Approval, if the Approval has been revised, reissued, suspended, or revoked by the Department prior to the date of application. The Approval continues in effect until the Department revises, reissues, suspends, or revokes the Approval. 22. The System Owner shall not authorize or allow the installation of the System other than by a locally approved Installer and, if required by the Company, a person certified or trained by the Company to install the System. 23. Prior to the commencement of construction, the System Installer must certify in writing to the Designer, the local Approving Authority, and the System Owner that(s)he is a locally approved System Installer and, if required by the Company, is certified by or has received appropriate training by the Company. 24. The Installer shall maintain on-site, at all times during construction,a copy of the approved plans,the Owner's manual, the O&M manual, and a copy of the Approval. 25. Prior to the issuance of a Certificate of Compliance by the local Approving Authority, the System Installer and Designer must provide, in addition to the certifications required by Standard Conditions for Secondary Treatment Units for Remedial Use Page 8 of 19 Revised March 20,2015 310 CMR 15.021(3), certifications in writing to the local Approving Authority that the System has been constructed in compliance with the terms of the Approval. 26. The Department has not determined that the performance of the System will provide a level of protection to public health and safety and the environment that is at least equivalent to that of a sanitary sewer system. If it is feasible to connect a new or existing facility to the sewer, the Designer shall not propose an Alternative System to serve the facility and the facility Owner shall not install or use an Alternative System. When a sanitary sewer connection becomes feasible after an Alternative System has been installed, the System Owner shall connect the facility served by the System to the sewer within 60 days of such feasibility and the System shall be abandoned in compliance with Y h' Y P 310 CMR 15.354 unless a later time is allowed in writing Y P b the Department or the local Approving Authority. III.O eration andMaintenance, Efflue nt Quality, Monitoring, and Inspection 1. From start up and thereafter, the System Owner and Service Contractor shall be responsible for the proper operation and maintenance of the System in accordance with this Approval, the Designer's O&M requirements,'the Company's O&M requirements, and the requirements of the local Approving Authority. The System Owner and Service Contractor shall be responsible for compliance with the sampling, monitoring, and inspection requirements. Any inspection_, operation, maintenance, or monitoring requirements remain in effect until the conditions are modified, terminated, or superseded by a new Approval. 2. To ensure proper operation and maintenance (O&M) of the System, the System Owner shall enter into an O&M Agreement with a qualified Service Contractor whose name appears on the Company's current list of Service Contractors and has been certified, at a minimum, at Grade Level Il(two) by the Board of Registration of Operators of Wastewater Treatment Facilities, in accordance with Massachusetts regulations 257 CMR 'y 2.00. 3. The System shall comply with the following monitoring requirements and effluent limits. The required O&M Agreement with the Service Contractor shall include the following monitoring schedule, at a minimum, sutject to modifications that may be required by Paragraphs III.8.a)and 8.b): f Standard Conditions for Secondary Treatment Units for Remedial Use Page 9 of 19 Revised March 20,2015 Monitoring Sample Effluent Parameter Location Fre ency Type Limits See pH frequency grab effluent to SAS 6 to 9 specified below See frequency effluent of turbidity specified measure treatment unit 40 NTU below See settleable frequency effluent of Measure and solids specified measure treatment unit record ml/1 below only See Record color frequency visual effluent of observation specified observation treatment unit only below See dissolved frequency effluent of oxygen (D.O.) specified measure treatment unit 2 mg/1 below Depth of once every Inspection port to See Paragraph Ponding year measure Within SAS bottom of SAS III.10 Thickness of Septic tank or floating Once every measure other process Pump out, as grease/scum 3 years tank where solids necessary layer are retained Depth of Sludge and Septic tank or distance to Once every measure other process Pump out, as effluent 3 years tank where solids necessary tee/filter/outlet are retained 4. An individual household shall be monitored at least once every 12 months (exclusive of alarm responses or other maintenance visits). 5. Facilities (residential and nonresidential) with a design flow of less than 2,000 gpd, other than an individual household, shall be monitored a minimum of twice/year with a minimum of 5 months since the last monitoring inspection (exclusive of alarm responses or other maintenance visits) and a maximum of 7 months between monitoring inspections. Standard Conditions for Secondary Treatment Units for Remedial Use Page 10 of 19 Revised March 20, 2015 6. Facilities (residential and nonresidential)with a design flow of 2,000 gpd or greater shall be monitored quarterly not less than 2 months since the last monitoring inspection (exclusive of alarm responses or other maintenance visits) and not more than 4 months between monitoring inspections. 7. For Systems that include a Bottomless Sand Filter(BSF) for effluent disposal, the monitoring requirements shall be as specified in the BSF Remedial Use Approval. 8. Systems installed under this Remedial Use Approval shall be subject to the following Performance Requirements: a) Whenever field tests indicate a pH outside the specified range, an exceedance of the turbidity limit, or D.O. below the desired minimum, the Service Contractor shall make adjustments and/or repairs to the System, as deemed necessary during the inspection, and collect an effluent sample for laboratory analysis for BOD5 and TSS; b) For an individual household, if laboratory analyses indicate an exceedance of 30 mg/L BOD5 or 30 mg/L TSS, the Service Contractor shall conduct a follow-up , inspection and field-testing within 180 days of the original inspection date. Should the follow-up field-test indicate a pH outside the specified range, an exceedance of the turbidity limit, or D.O. below the desired minimum, the Service Contractor shall make adjustments and/or repairs to the System, as deemed necessary during the inspection, and collect another effluent sample for laboratory analysis for BOD5 and TSS; and c) Whenever two consecutive monitoring rounds for any Secondary Treatment Unit include at least one exceedance of the limits for BOD5 or TSS, the System Owner shall be responsible for submitting to the local Approving Authority, within 90 days of the second exceedance of the limits for BOD5 or TSS, a written evaluation with recommendations for changes in the design, operation, and/or maintenance of the System. The written evaluation with recommendations shall be prepared by the Service Contractor or a Designer and the submission shall include all monitoring data, inspection reports, and laboratory analyses since the last annual report to the local Approving Authority. Recommendations shall be implemented, as approved by the local Approving Authority, in accordance with an approved schedule, provided that all corrective measures are implemented consistent with the limitations described in Paragraph IV.9. 9. Each time an Alternative System is visited.by a Service Contractor the following shall be recorded, at a minimum: a date time air temperature, and weather conditions; b) observations for objectionable odors; c) observations for signs of breakout of sanitary sewage in the vicinity of the Alternative System, which indicate a failure of the Alternative System; d) depth of ponding within the SAS, if measured e) identification of any apparent violations of the Approval; Standard Conditions for Secondary Treatment Units for Remedial Use Page 11 of 19 Revised March 20, 2015 f) since the last inspection, whether the system had been pumped with date(s) and volume(s)pumped; g) sludge depth and scum layer thickness, if measured; h) when responding to alarm events, the cause of the alarm and any remedial steps taken to address the alarm and to prevent or reduce the likelihood of future similar alarm events; i) field testing results when performed as part of the site visit; j) samples taken for laboratory analysis, if any; k) any cleaning and lubrication performed; 1) any adjustments of control settings, as recommended or deemed necessary; m) any testing of pumps, switches, alarms, as recommended or deemed necessary; n) identification of any equipment failure or components not functioning as designed; o) parts replacements and reason for replacement, whether routine or for repair; and p) further corrective actions recommended, if any. 10. Whenever an SAS inspection port measurement indicates the ponding level within the SAS is above the invert of the distribution system, an additional measurement shall be made 30 days later. If the subsequent reading indicates the elevation of ponding within the SAS is above the invert of the distribution system, the System Owner shall be responsible for submitting to the local Approving Authority, within 60 days of the follow up inspection, a written evaluation with recommendations for changes in the design, operation, and/or maintenance of the System. The written evaluation with recommendations shall be prepared by the Service Contractor or a Designer and the submission shall include all monitoring data, inspection reports, and laboratory analyses for the previous year. Recommendations shall be implemented, as approved by the local Approving Authority, in accordance with an approved schedule,provided that all corrective measures are implemented consistent with the limitations described in Paragraph IV.9. 11. Unless directed by the local Approving Authority to take other action, the System Owner shall immediately cease discharges or have wastewater hauled off-site, if at any time during the operation of the Alternative System the system is in failure as described in 310 CMR 15.303(1)(a)1 or 2,backing up into facilities or breaking out to the surface. IV.Additional System Owner and Service Contractor Requirements 1. The System Owner shall not install,modify,upgrade, or replace the System except in accordance with a valid DSCP issued by the local Approving Authority which covers the proposed work. r li Standard Conditions for Secondary Treatment Units for Remedial Use Page 12 of 19 Revised March 20, 2015 2. Prior to commencement of construction of the System and after recording and/or registering the Deed Notice required by 310 CMR 15.287(10), the System Owner shall provide to the local Approving Authority a copy of: a) a certified Registry copy of the Deed Notice bearing the book and page/or document number; and b) if the property is unregistered land, a Registry copy of the System Owner's deed to the property, bearing a marginal reference on the System Owner's deed to the property. The Notice to be recorded shall be in the form of the Notice provided by the Department. 3. Prior to signing any agreement to transfer any or all interest in the property served by the System, or any portion of the property, including any possessory interest, the System Owner shall provide written notice, as required by 310 CMR 15.287(5) of all conditions contained in the Approval to the transferee(s). Any and all instruments of transfer and any leases or rental agreements shall include as an exhibit attached thereto and made a part of thereof a copy of the Approval for the System. The System Owner shall send a copy of such written notification(s) to the local Approving Authority within 10 days of giving such notice to the transferee(s). 4. The System Owner and Service Contractor shall.properly operate and maintain the System in accordance with the Approval, the Designer's O&M requirements, the Company's O&M requirements and the requirements of the local Approving Authority. 5. Prior to commencement of construction of the System, the System Owner shall provide to the local Approving Authority a copy of a signed O&M Agreement that meets the requirements of Paragraph IV.6. 6. The System Owner and the Service Contractor shall maintain on-site, at all times, a copy of the approved plans, the Owner's Manual, the O&M Manual, a copy of the Approval, and a copy of the O&M Agreement. The O &M agreement shall be at least for one year and include the following provisions: a) The name of a Service Contractor who meets the qualifications specified in the Approval; b) The Service Contractor must inspect the Alternative System as required by the Approval; c) The Service Contractor shall be responsible for obtaining lab analyses and submitting the monitoring results to the System Owner and the local Approving Authority in accordance with the reporting requirements; and d) In the case of a System failure, an equipment failure, alarm event, components not functioning as designed, or violations of the Approval, procedures and responsibilities of the Service Contractor and System Owner shall be clearly defined for corrective measures to be taken immediately. The Service Contractor shall agree to provide written notification within five days, describing corrective measures taken, to the System Owner, the local board of health, and the Company. Standard Conditions for Secondary Treatment Units for Remedial Use Page 13 of 19 Revised March 20, 2015 7. The Service Contractor shall notify the System Owner of any changes to the terms and conditions of the Approval within 60 days of any changes. 8. Within one year of any changes to the terms and conditions of the Approval, the System Owner shall amend, as necessary, the O&M Agreement required by Paragraph IV.6 to reflect the changes to the terms and conditions of the Approval. 9. In the case of a System failure, an equipment failure, alarm event, components not functioning as designed, components not functioning in accordance with manufacturers' specifications, or violations of the Approval, the Service Contractor shall provide written notification within five days, describing corrective measures taken, to the System Owner, the local board of health, and the Company and may only propose or take corrective measures provided that: a) all emergency repairs, including pumping, shall be in accordance with the limitations and permitting requirements of 310 CMR 15.353; b) the design of any repairs or upgrades are consistent with the Alternative System Approval; c) the design of any repairs or upgrades requiring a DSCP shall be performed by an individual meeting the qualifications of Paragraph II.2; d) the installation of any repairs or upgrades requiring a DSCP shall be done by an Installer with a currently valid Disposal System Installers Permit, in accordance with 310 CMR 15.019 and the Installer shall also comply with Paragraph II.23. The System Owner shall also be responsible for ensuring written notification is provided within five days to the local board of health. 10. The System Owner shall provide access to the site for the Service Contractor to perform inspections, maintenance, repairs, responding to alarm events, field testing, and sampling as may be required by the Approval. 11. At a minimum, the Service Contractor shall inspect, properly operate, and properly maintain the System: a) any time there is System failure, equipment failure, or an alarm event; b) in accordance with the O&M manual and Designer requirements; c) in accordance with the requirements of the local Approving Authority; and d) in accordance with the Approval. 12. The Service Contractor shall collect samples, if required by the Approval, and obtain analysis results from an approved laboratory, perform any required field testing, and submit results to the System Owner with the O&M report and inspection checklist within 60 days of the site visit. The O&M report and inspection checklist shall include, at a minimum,any required wastewater analyses, any required flow data, and all the Standard Conditions for Secondary Treatment Units for Remedial Use Page 14 of 19 Revised March 20, 2015 information required to be recorded for a maintenance inspection of an Alternative System. 13. The System Owner and the Service Contractor shall maintain copies of any wastewater analyses, wastewater flow data, field testing results, the Service Contractor's O&M reports, inspection checklists, and all reports and notifications to the local Approving Authority for a minimum of three years. 14. Upon determining that the System is in violation of the Approval or the System has failed, as defined in 310 CMR 15.303, the Service Contractor shall notify the System Owner immediately. 15. Upon determining that the System has failed, as defined in 310 CMR 15.303, the System Owner and the Service Contractor shall be responsible for the notification of the local Approving Authority within 24 hours of such determination. 16. In the case of a System failure, an equipment failure, violations of the Approval, an alarm event, or components not functioning as designed or in accordance with the Company specifications, the Service Contractor shall provide written notification to the Company within five days describing proposed corrective measures or corrective measures taken. 17. Violations of the BOD5, TSS, or pH in the System effluent shall not constitute a failure of the System for the purposes of 24-hour notification or 5-day written reporting as required in provisions applicable to all Alternative Systems. Breakout constitutes a failure of the System. If breakout occurs, the Service Contractor and System Owner shall comply with the 24-hour notification or 5-day written reporting provisions applicable to all Alternative Systems. . 18. By March 1st of each year, the System Owner and the Service Contractor shall be responsible for submitting to the local Approving Authority all O&M reports,all monitoring results, and inspection checklists completed by.the Service Contractor during the previous calendar year. 19. The System Owner and the Service Contractor shall provide written notification to the local Approving Authority within seven days of any cancellation, expiration or other change in the terms and/or conditions of a required O&M Agreement with a Service Contractor. The Service Contractor shall provide written notification to the Company within seven days of any cancellation, expiration or other change in the terms and/or conditions of a required O&M Agreement with a System Owner. 20. By March 1 st of each year, the Service Contractor shall be responsible for submitting to the Company copies of all O&M reports including alarm event responses, all monitoring results, violations of the Approval, inspection checklists completed by the Service Contractor,notifications of system failures, and reports of equipment replacements with reasons during the previous calendar year. Standard Conditions for Secondary Treatment Units for Remedial Use Page 15 of 19 Revised March 20,2015 21. To determine whether cause exists for modifying, revoking, or suspending the Approval or to determine whether the conditions of the Approval have been met, the System Owner shall furnish the Department any information that the Department requests regarding the System, within 21 days of the date of receipt of that request. 22. The Approval shall be binding on the System Owner and on its agents, contractors pp g Y successors, and assigns, including but not limited to the Designer, Installer, and Service Contractor. Violation of the terms and conditions of the Approval by any of the foregoing persons or entities, respectively, shall constitute violation of the Approval by the System Owner unless the Department determines otherwise. V. Company Requirements 1. The Approval shall only apply to model units with the same model designations specified in the Technology Approval and meet the same specifications, operating requirements, and plans, as provided by the Company at the time of the application. Any proposed modifications of the units, installation requirements, or operating requirements shall be subject to the review of the Department for inclusion under a modification of the Approval. The Designer shall be responsible for the selection of the appropriate model unit except, for systems of 2,000 gpd or more and nonresidential systems,the Company shall be responsible for verification of the appropriate model unit as part of the review of installations proposed o s under a Remedial Use Approval. 2. Prior to submission of an application for a DSCP, the Company shall provide to the Designer and the System Owner: a) All design and installation specifications and requirements; b) An operation and maintenance manual, including: i) an inspection checklist; ii) recommended inspection and maintenance schedule; iii) monitoring (i.e. water use and power consumption) and sampling procedures, if any; iv) alarm response procedures, if any, and troubleshooting procedures; c) An owner's manual, including alarm response procedures, if any; d) Estimates of Owner's costs associated with the operation including, when applicable: power consumption, maintenance, sampling, recordkeeping,reporting, and equipment replacement; e) A copy of the Company's warranty; and f) Lists of qualified Service Contractors and, if training is required, qualified Designers and Installers. 3. Prior to the submission of an application for a DSCP, for all nonresidential Systems and Systems with design flows of 2,000 gpd or greater, the Company shall submit to the Designer and the System Owner, a certification by the Company or its authorized agent that the design conforms to the Approval and all Company requirements and that the _ _ i Standard Conditions for Secondary-Treatment Units for Remedial Use Page 16 of 19 Revised March 20, 2015 proposed use of the System is consistent with the Technology's capabilities. The authorized agent of the Company responsible for the design review shall have received technical training in the Company's products. 4. The Company shall maintain programs of training and continuing education for Service Contractors. Training shall be made available at least annually. If the Company requires trained Designers or Installers, the Company or its authorized agent shall institute programs of training and continuing education that is separate from or combined with the training for Service Contractors. The Company or its authorized agent shall maintain, annually update, ah and make available by February 15 of each year, lists of Service Contractors and, if certification or training is provided by the Company, Designers and Installers. The Company or its authorized agent shall certify that the Service Contractors and, if training is required, Designers and Installers on the lists have taken the appropriate training and passed the Company's training qualifications. The Company or its authorized agent shall further certify that the Service Contractors on the list have submitted to the Company all the reports required by Paragraphs IV.16, 19, and 20. The Company or its authorized agent shall not re-certify a Service Contractor if the Service Contractor has not complied with the reporting requirements for the previous year. 5. If training is required, the Company shall not sell the Technology to an Installer unless the Installer is trained to install the System by the Company. The Company shall require, by contract, that distributors and resellers of the Technology shall not sell the Technology to an Installer unless the Installer is trained to install the System by the Company. 6. As part of the required training programs for Designers, Installers, and Service Contractors,the Company shall provide each trainee with a copy of this Approval with the design, installation, O&M, and owner's manuals that were submitted as part of the Approval. 7. The Company shall provide, in printed or electronic format, the System design, installation, O&M, and Owner's manuals, and any updates associated with this technology Approval, to the System Owners, Designers, Installers, Service Contractors, vendors, resellers, and distributors of the System. Prior to publication or distribution in Massachusetts, the Company shall submit to the Department for review a copy of any proposed changes to the manual(s) with reasons for each change, at least 30 days prior to issuance. The Company shall request Department approval for any substantive changes, as stated in Paragraph V.B. 8. Prior to publication or distribution in Massachusetts,when substantive changes in the design, installation, operation, or maintenance of the System may be outside the limits of this Approval and may require a modification of this Approval or may be the basis for a separate Approval, the Company shall request approval by the Department. 9. Prior to its sale of any System that may be used in Massachusetts, the Company shall provide the purchaser with a copy of this Approval with the System design, installation, O&M, and Owner's manuals. In any contract for distribution or sale of the System, the Standard Conditions for Secondary Treatment Units for Remedial Use .Page 17 of 19 Revised March 20,2015 Company shall require the distributor or seller to provide the purchaser of a System for use in Massachusetts with copies of these documents,prior to any sale of the System. 10. To determine whether cause exists for modifying, revoking, or suspending the Approval or to determine whether the conditions of the Approval have been met, the Company shall furnish the Department any information that the Department requests regarding the Technology within 21 days of the date of receipt of that request. 11. Within 60 days of issuance by the Department, the Company shall provide written notification of changes to the Approval to all Service Contractors servicing existing installations of the Technology and all distributors and resellers of the Technology. 12. The Company shall provide written notification to the Department's Director of the Wastewater Management Program at least 30 days in advance of the proposed transfer of ownership of the Technology for which the Approval is issued. Said notification shall include the name and address of the proposed owner containing a specific date of transfer of ownership, responsibility coverage and liability between them. 13. The Company shall maintain copies of: a) the Approval; b) the installation manual specifically detailing procedures for installation of its System; c) an owner's manual, including alarm response procedures, if any; d) an operation and maintenance manual, including: i) an inspection checklist; ii) recommended inspection and maintenance schedule; iii) monitoring requirements and recommendations(including water use and power consumption when required) and sampling procedures; iv) alarm response procedures, if any, and troubleshooting procedures. e) estimates of the operating costs provided to the Owner, including, when applicable: power consumption, maintenance, sampling, recordkeeping, reporting, and equipment replacement; f) a copy of the Company's warranty; and g) lists of trained Service Contractors and, if training or certification is required, Designers and Installers. 14. The Company shall maintain the following information for the Systems installed in Massachusetts: a) the address of each facility where the Technology was installed, the Owner's name and address (if different), the type of use (e.g. residential, commercial, institutional, etc.), the design flow, the model installed; b) the installation date, start-up date, current operational status; Standard Conditions for Secondary Treatment Units for Remedial Use Page 18 of 19 Revised March 20,2015 c) the name of the Service Contractor,noting any cancellations or changes to any Service Contracts; d) a summary of system failures, system malfunctions, and violations of the Approval with the date of each event and corrective actions taken to reach compliance, including but not limited to: design changes; installation changes; operation/maintenance changes; monitoring changes; and/or changes in roles and responsibilities for the manufacturer, vendors, designers, installers, operators, and owners; and e) copies of all Service Contractor records submitted to the Company, including all O&M reports with alarm event responses, all monitoring results, inspection checklists completed by the Service Contractor, notifications of system failures, and reports of equipment replacements with reasons. All of the information required by this Paragraph shall be maintained by Company and shall be made available to the Department within 30 days of a request by the Department. 15. The Approval shall be binding on the Company and its officers, employees, agents, contractors, successors, and assigns, including but not limited to dealers, distributors, and resellers. Violation of the terms and conditions of the Approval by any of the foregoing persons or entities, respectively, shall constitute violation of the Approval by the Company unless the Department determines otherwise VI.General Requirements 1. Any System for which a complete DSCP Application is submitted while the Approval is in effect, may be permitted, installed, and used in accordance with the Approval,unless and until: a) the Department issues modifications or amendments to the Approval which specifically affect the installation or use of a System installed under the Approval for y the System; or b) the Department, the local approval authority, or a court requires the System to be modified or removed or requires discharges to the System to cease. 2. All notices and documents required to be submitted to the Department by the Approval shall be submitted to: Director Wastewater Management Program Department of Environmental Protection One Winter Street - 5th floor Boston, Massachusetts 02108 3. The Department may suspend, modify or revoke the Approval for cause, including, but not limited to, noncompliance with the terms of the Approval, non-payment of any annual compliance assurance fee, for obtaining the Approval by misrepresentation or failure to disclose fully all relevant facts or any change in or discovery of conditions that I Standard Conditions for Secondary Treatment Units for Remedial Use Page 19 of 19 Revised March 20, 2015 would constitute grounds for discontinuance of the Approval, or as necessary for the protection of public health, safety, welfare, or the environment, and as authorized by applicable law. The Department reserves its rights to take any enforcement action authorized by law with respect to the Approval and/or a System utilizing the Technology against the Company, a Designer, a System Owner, an Installer, and/or Service Contractor. i p Commonwealth of Massachusetts Executive Office of Energy &Environmental Affairs Department of Environmental Protection One Winter Street Boston, MA 02108.617-292-5500 DEVAL L PATRICK RICHARD K.SULLIVAN JR. Governor Secretary TIMOTHY P.MURRAY KENNETH L.KIMMEH Lieutenant Governor Commissioner REVISION OF APPROVAL FOR REMEDIAL USE Pursuant to Title 5, 310 CMR 15.00 Name and Address of Applicant: Bio-Microbics, Inca 8450 Cole Parkway Shawnee, KS 66227 Trade name of technology and models: MicroFAST®Treatment System Models MicroFASM 0.5, 0.75, 0.9, 1.5, 3.0, 4.5 and 9.0; HighStrengthFAST® Treatment System Models HighStrength FASM 1.0, 1.5, 3.0, 4.5 and 9.0 and NitriFAST® Treatment System Models NitriFASM 0.5, 0.75, 1.0, 1.5, 3.0, 4.5 and 9.0(hereinafter called the "System"). Schematic Drawings illustrating each System, a design and installation manual, an owner's manual, an operation and maintenance manual, and an inspection checklist are part of this Approval. Transmittal Number: W 072367 Date of Issuance: June 16, 2006 (modified January 23, 2008) Revision date: November 05, 2012 Authority for Issuance Pursuant to Title 5 of the State Environmental Code, 310 CMR 1.5.000, the Department of Environmental, Protection hereby issues this Approval for Remedial Use to: Bio-Microbics, Inc.,8450 Cole Parkway, Shawnee, KS 66227, (hereinafter "the Company"), approving the System described herein for Remedial Use in the Commonwealth of Massachusetts. The sale, design, installation, and use of the System are conditioned on compliance by the Company, the Designer, the Installer, the Service Contractor, and the System Owner with the terms and conditions set forth below. Any noncompliance with the terms or conditions of this Approval constitutes a violation of 310 CMR 15.000. November 05, 2012 David Ferris, Director Date Wastewater Management Program, Bureau of Resource Protection This Information Is available In alternate format.Call Michelle Waters-Ekanem,Diversity Director,at 617-292-5751.TDD#1.866.539-7622 or 1.617574-6868 MassDEP Website:www.mass.gov/dep Printed on Recycled Paper t Bio-Microbics,Inc.-MicroFAST®,HighStrengthFAST@,NitriFAST® Revision of Approval for Remedial Use Revision Date:November 05,2012 Page 2 of 3 Technology Description The System is a Secondary Treatment Unit(STU). The Systems, MicroFASTO 0.5, 0.75, 0.9, 1.5, 3.0, 4.5 and 9.0, and HighStrengthFASTO 1.0, 1.5, 3.0, 4.5 and 9.0, and,NitriFASTO 0.5, 0.75, 0.9, 1.5, 3.0, 4.5 and 9.0 units are installed in a tank or tanks having a primary settling zone and an aerobic biological zone. Solids settle in the primary settling zone that is quiescent. In the aerobic zone, the sewage is continually agitated and aerated. Bacteria in the sewage attach to the surface of a submerged plastic media; they reproduce by consuming the organic material in the sewage. Conditions of Approval The term"System"refers to the STU in combination with the other components of an on-site treatment and disposal system that may be required to serve a facility in accordance with 310 CMR 15.000. The term"Approval"refers to the technology-specific Special Conditions, the conditions applicable to all STU s with Remedial Use Approval, the General Conditions of 310 CMR 15.287, and any Attachments. For Secondary Treatment Units that have been issued Remedial Use Approval for the upgrade or replacement of an existing failed or nonconforming system., the Department authorizes reductions in the effective leaching area (310 CMR 15.242), the depth to groundwater (310 CMR 15.212), and/or the depth of naturally occurring pervious material (310 CMR 15.240(1)) subject to the conditions that apply to all Secondary Treatment Units Approved for Remedial Use and subject to the Special Conditions applicable to the Technology. Special Conditions 1. The System is Secondary Treatment Unit Approved for Remedial Use. In addition to the Special Conditions contained in this Approval, the System shall comply with all the "Standard Conditions for Secondary Treatment Units Approved for Remedial Use", except where stated otherwise in these Special Conditions. 2. The System is approved for facilities where the local approving authority finds that: a) there is no increase in the actual or proposed design flow; b) the System is for the upgrade of a failed, failing or nonconforming system; and c) a conventional system with a reserve area, designed in accordance with the standards of 310 CMR 15.100 through 15.255, cannot feasibly be built on-site. biomicro.doc i Bio-Microbics,Inc.-MicroFAST®,HighStrengthFAST®,NitriFASTO Revision of Approval for Remedial Use Revision Date:November 05,2012 Page 3 of 3 3. The MicroFASTO 0.5, 0.75 and 0.9, HighStrengthFASTO 1.0 and NitriFASTO 0.5, 0.75 and 0.9 are installed in the second compartment of a two-compartment tank with a total liquid capacity of at least 1,500 gallons constructed in accordance with 310 CMR 15.226. 4. The MicroFASTO, HighStrengthFASTO and NitriFASTO 1.5 are installed in the second compartment of a two compartment 3,000-gallon tank constructed in accordance with 310 CMR 1.5.226. 5. The MicroFASTO, HighStrengthFASTO and NitriFASTO 3.0, 4.5, and 9.0 units are installed in a separate tank constructed in accordance with 310 CMR 15.226. The units are located between a standard Title 5 septic tank, designed in accordance with 310 CMR 15.223 and 15.224, and the soil adsorption system(SAS). 6. Access shall be provided to all tanks in the primary settling and aerobic biological zones in accordance with 310 CMR 15.228 (2). The primary settling tank shall have at least three manholes with readily removable impermeable covers of durable material provided at grade. Two manholes, over the inlet and outlet of the primary settling tank, shall have a minimum opening of 20 inches. All access ports and manhole covers shall be installed and maintained at grade to allow for maintenance of the System. biomicro.doc X JC ENGINEERING, Inc. Civil & Environmental Engineering n0' 2854 Cranberry Highway � D East Wareham Massachusetts 02538 Ph. 508-273-0377- Fax 508-273-0367 August 31, 2015 �► Mr. Thomas A. Mckean Town of Barnstable Board of Health Director 200 Main Street Hyannis, MA 02632 RE: 791 Main Street (Crisp Restaurant), 791 Main Street, Osterville, Massachusetts Dear Mr. Mckean: Please find enclosed two (2) Proposed Septic System Plans for 791 Main Street(Crisp Restaurant), 791 Main Street, Osterville, Massachusetts, dated June 23, 2015 (last revised 8-31- 15) for your review and approval. This revised plan is a result of a meeting between our office (along with Richard Capen from Capewide Enterprises) and Brian Dudley and Millie Garcia- Serrano from the Massachusetts Department of Environmental Protection(MassDEP) on August 20, 2015. The purpose of our.meeting was to discuss the possibility of utilizing the FAST system and not provide pressure distribution as required in the Standard Conditions for Secondary Treatment Units Approved for Remedial Use (Last Revision Date: March 20, 2015). A letter from MassDEP and the FAST manufacturer stating that pressure distribution would not be required for our project was a condition of the Board of Health approval dated July 20, 2015. After meeting with MassDEP, it was established that pressure distribution would in fact be required if the existing SAS yields a reduction in size by more than 25%utilizing an Innovative/Alternative system (i.e. a FAST system). Therefore, if the number of seats is 49 (as proposed),then pressure distribution will be required as per the Standard Conditions for Secondary Treatment Units Approved for Remedial Use (Last Revision Date: March 20, 2015). Another avenue explored with MassDEP was the option of reducing the number of seats from 49 to 46 total and thereby eliminating the need to provide pressure distribution altogether. By reducing the number of seats to 46, the total design flow would be 1,610 gpd(i.e. 46 x 35 gpd= 1,610 gpd) as opposed to 1,715 gpd currently proposed. The required SAS size for a design flow of 1,610 gpd for this project is 2,176 s.f. (i.e. 1,610 gpd/0.74 gpd/sf=2,176 sf). The size of the existing SAS is 1,664 s.f. Therefore, only a 23.5% SAS reduction would be needed {i.e. 1 - (1,664/2,176) x 100 =23.5%1 for the design flow of 1,610 gpd, which can be approved with a Local Upgrade Approval granted by the Board of Health per 310 CMR 15.405(1)(c). After consulting with the applicant regarding this option, he has agreed to reduce the number of seats to 46 total. J} 791 Main Street August 31, 2015 Page 2 As per the Secondary Treatment Units Approved for Remedial Use (Last Revision Date: March 20, 2015), an effluent pressure distribution system is required only if a reduction in the effective leaching area is greater than 25% and/or a reduction in the depth to groundwater is greater than 1 foot and/or a reduction in the depth of pervious material is requested. This project would need none of these reductions with the new design flow of 1,610 gpd. Therefore, we request the Board of Health to grant the 23.5% Local Upgrade Approval and amend its original approval removing the Condition of requiring MassDEP and the FAST manufacturer provide written letters allowing the FAST system to be installed without pressure distribution. This Condition no longer applies due to the new design flow of 1,610 gpd proposed. If you have any questions or comments, please feel to contact me to discuss. Thank you for your assistance on this project. Sincerely, Michael Pimentel, EIT, CSE Project Manager Enclosure Cc: James Suprenant (Applicant) Richard Capen (Capewide Enterprises) Millie Garcia-Serrano (MassDEP) Brian Dudley (MassDEP) File tN ?p SHE Tp,, DATE: FEE: BAMSTABLE y [►toss. �A D�A��� REC. BY Town of Barnstable SCHED. DATE: I� Board of Health 200 Main Street, Hyannis MA 02601 Office: 508-862-4644 Wayne A.Miller,M.D. FAX: 508-790-6304 Junichi Sawayanagi Paul J.Canniff,D.M.D. VARIANCE REQUEST FORM LOCATION p � CSe �Property Address: � g -Se- ) , e s�" is f C�✓if Assessor's Map and Parcel Number: 1 d -7 Size of Lot: Wetlands Within 300 Ft. Yes Business Name: Cr I S «O+ ju-vkter No Subdivision Name: �. APPLICANT'S NAME: �ca:g1 e.S S J r p Pei�,� Phone T 7' �' Did the owner of the property authorize you to represent him or her? Yes V No PROPERTY OWNER'S NAME CONTACT PERSON Name: Ndflcr(A `3 C-3aan� ;S¢'. Name: H 14A10A knoelte ' (a XG Address: lboA (a 7 13Stea'Vitic ,�j,4 b 2 5S' Address: *5Y GfpAoest/dAwy� C-Waalinatn jW+ Phone: Phone: 5CL,- 273`03 '77 VARIANCE FROM REGULATION(List Rea.) REASON FOR VARIANCE(May attach if more space needed) LID 01 R i y23 t i) otiktzt;r+, -ex-mfol 2,.210 ZQ11on se—se Ecr,fr whiUn ►S iesS 46,an Z.on4 tnl.-1 cc,P40fy aF NATURE OF WORK: House Addition ❑ House Renovation ❑ Repair of Fail9A Septic System ❑ cc flddin! VA teckninoEo, for idl(6QL�31� a? Se�tS Checklist (to be completed by office staff-person receiving variance request application) Please submit copies in 4 separate completed sets. Four(4)copies of the completed variance request form Four(4)copies of engineered plan submitted(e.g.septic system plans) Completed seven(7)page checklist confirming review of engineered septic system plan by submitting engineer or registered sanitarian Four(4)copies of labeled dimensional floor plans submitted(e.g.house plans or restaurant kitchen plans) Signed letter stating that the property owner authorized you to represent him/her for this request _ Applicant understands that the abutters must be notified by certified mail at least ten days prior to meeting date at applicant's expense (for Title V and/or local sewage regulation variances only) Full menu submitted(for grease trap variance requests only) Variance request application fee collected(no fee for lifeguard modification renewals,grease trap variance renewals[same owner/lessee only], outside dining variance renewals[same owner/leasee only],and variances to repair failed sewage disposal systems[only if no expansion to the building proposed]) Variance request submitted at least 15 days prior to meeting date VARIANCE APPROVED Wayne Miller,Chairman NOT APPROVED Junichi Sawayanagi REASON FOR DISAPPROVAL Paul J.Canniff,D.M.D. C:\Users\decollik\AppData\Local\Microsoft\Windows\Temporary •'i # ,F"'r Internet Files\Content.Outlook\BAJ9P9B7\VARIREQ.DOC '`�-� r � AI p -- I B F ',COOLER I 5' 1 LO �� P '"T ll .. .... ,...:, ...: , Hw i G O \ KITCHEN _ i k i B.s R-. I; i A PIZZA OVEN V (/ WAIT IRS STA N E. '�-- PIZZA PREP, M. W. i ... PIZZA B PICK-UP , BAR B PICK-UP . ' T C BAR rwl 0-`a A 7-4" b B PI( MF A B C 7.0" 2.G ( � b 35 SEATS '� F C D D 7OUTDOOR PATIO HAND SINK �p FIRE PIT m W O B'-0' 1 FIRST FLOOR-FURNITURE PLAN 1/4"=1�-p„ I e EXCERPT FROM THE BOARD OF HEALTH MEETING MINUTES on 4/09/2013: I. Food Variance (New): A. Ted Schilling, Esq., representing James Surprenant, owner, Crisp Flatbread, 791 Main St, Osterville, variance from Title V for additional seating (310 CMR 15.203 / 15.204). Attorney Theodore Schilling and James Surprenant, owner, were present. They discussed the history of the restaurant and that previous food establishments located there were using 14 seats outside during the summer. Atty. Schilling said they are asking for the slight increase of 14 seats during the months of May-Sep. He checked with the prior owner and the COMM Water Department and the water usage has been very low. For the last three years, the water usage was as follows: in 2012 - 113K gallons, in 2011 - 143K gallons, and in 2010 - 79K gallons. The business would also be willing to pump the tank four times a year or, whatever the Board would request. Dr. Miller pointed out that there was one permit which had permitted 14 seats outside and 21 inside, still totaling 35 seats. Normally, the permits stated 35 seats (or less). The Board informed the applicant that they have seen people present their cases to MA DEP with low water usage and DEP did approve before. The State sets the allowable flow. Dr. Miller suggested they either decide to continue this item and apply to DEP, which may take 30-60 days or more to make a judgment. David Columbo, owner, Black Cat Harbor Shack, suggested that the Board and applicant may consider that until the DEP makes a decision, perhaps the Board will grant the understood allowance of 35 seats but that there would be 46 seats on site with the understanding that only 35 seats may be used at a time. This way, the establishment would be able to seat people outside when the weather permits. Dr. Miller thanked him for the suggestion but said that it would be too difficult to enforce. It would not make a difference to him if they moved seats from inside to out so that there were still only 35 seats set up. Attorney Schilling said they have to go back to the Liquor Board because they only approved inside seating. Attorney Schilling said they would like to continue the item. Upon a motion duly made by Dr. Miller, seconded by Dr. Canniff, the Board approved a continuance to the May 14th meeting. (Unanimously, voted in favor.) Q:\MINUTES\EXCERPT OF MINUTES\Excerpt BOH Multiple 2013-14 CrispFlatbread 791 Main St Ost.doe EXCERPT FROM THE BOARD OF HEALTH MEETING MINUTES on 5/14/13: B. Ted Schilling, Esq., representing James Surprenant, owner, Crisp Flatbread, 791 Main St, Osterville, variance from Title V for additional seating (310 CMR 15.203 / 15.204). Ted Schilling and James Surprenant were present. They requested a continuation until October 8, 2013. Dr. Miller said due to the new variance request and some of the issues involved in terms of prior letters of the Board of Health, he suggests to continue until the October meeting as well. Mr. Schilling has supplied the Board with water usage from the prior owner at this location and from Mr. Surprenant's other food establishment down the street and both locations show the water usage to be very low. In this case, well below the capacity of the septic system at 791 Main Street. The applicant is going to enter into an agreement which Town Attorney Ruth Weil is drawing up where the applicant is agreeing to certain monitoring requirements. Mr. McKean will grant a temporary food permit through October 8, 2013. The owner will continue to monitor the water at specific intervals and the Board will be able to determine, under Title V's regulation, whether the addition seating is acceptable or not with the current system. The Board believes there will not be any damage to the public using this procedure. Upon a motion duly made by Dr. Miller, seconded by Dr. Canniff, the Board voted to grant a continuance until the October 8, 2013 meeting with a temporary seating approved of 35 inside and 14 outside for a total of 49 seats. (Unanimously, voted in favor.) EXCERPT FROM THE BOARD OF HEALTH MEETING MINUTES on 10/08/13: C. Ted Schilling, Esq. representing James Surprenant, owner, Crisp Flatbread, 791 Main Street, Osterville, variance from Title V for additional seating (continued from May 14, 2013 meeting). James Surprenant was present and said he is open and everything has been resolved. Dr. Miller summarized saying originally the Board had approved temporary seating outside in the summer with monitoring of the water supply. Due to unexpected events, the restaurant did not open until late in the summer. Mr. Surprenant said that they have the outside seating currently and have begun the monitoring. Dr. Miller said the July and August months of the monitoring will be the most essential reading. It is fine to have the outside seating there as the Board does not anticipate they will be used much in the colder weather and to continue with the monitoring of water monthly through September. Q:\MINUTES\EXCERPT OF MINUTES\Excerpt BOH Multiple 2013-14 CrispFlatbread 791 Main St Ost.doc Jamie Surprenant asked if the irrigation system is monitored, can they subtract that water from the usage in October when reviewed. He had spoken with Craig Crocker, COMM, and Craig said they would just put a separate meter on the outlet itself, for irrigation. Dr. Miller said that would be fine. Upon a motion duly made by Dr. Canniff, seconded by Mr. Sawayanagi, the Board voted to grant the use of the outside seats through September 2014 with the condition that the establishment return to the Board in October 2014 to see whether the septic is handling the flow. (Unanimously, voted in favor.) Q:\MINUTES\EXCERPT OF MINUTES\Excerpt BOH Multiple 2013-14 CrispFlatbread 791 Main St Ost.doc Page 1 of 1 Crocker, Sharon From: Phil Boudreau [Phil@boudreaulaw.net] Sent: Thursday, November 13, 2014 11:48 AM To: Crocker, Sharon Subject: Crisp Flatbread- 791 Main Street, Osterville Hi Sharon, Per our conversation this morning, I am working with Crisp Flatbread relative to its pending matter before the Board of Health, presently scheduled for the Board's November 18 meeting. Since the owner will be out of town on vacation next week, we respectfully request a continuance of that matter to the Board's next meeting on December 9, 2014. Thank you for your assistance. Regards, Phil Boudreau Philip Michael Boudreau,Esq. Boudreau and Boudreau,LLP 396 North Street Hyannis, MA 02601 Tel: (508) 775-1085 Fax: (508)771-0722 Email:phil ,boudreaulaw.net This electronic message is intended only for the use of the individual or entity named above and may contain information i,vhich is privileged and/or confidential. Ifyou are not the intended recipient, be aware that any disclosure, copying, distribution, dissemination or use of the contents of this message is prohibited If'you have received this message in.error, "^ please notify the sender immediately. 11/13/2014 ����_�'. ���� ��.23�. 3� �� ��� ��� I I2� �� -7F1 o .1 0 ENTERPRISES, LLC J.P. MACOMBER& SON •Since 1928 153 Commercial Street Mashpee, MA 02649 October 14,2014 To Barnstable Board of Health, Since October 8, 2013, Capewide Enterprises has continued to be the septic service provider for Crisp Flatbread, Inc. We completed routine maintenance in February, May, June and September. At each of these intervals we checked the leaching field effluent levels and at no time was the field hydraulically over-loaded. in fact, there was little to no standing water observed. The system is in great operating condition at this time. Sincerely, Richard Capen Capewide Enterprises, LLC Phone: 508.477.8877 Fax: 508,477.4977 Rich@CapewideEnterprises.com Joao@CapewideEnterprises.com www.CapewideEnterprises.com i r yN CENTERVILLE-OSTERVILLE-MARSTONS MILLS WATER DEPARTMENT PO BOX 369—1138 MAIN STREET OSTERVILLE,MA 02655 WWW.COMMWATER.COM OFFICE OF BOARD OF WATER COMMISSIONERS WATER SUPERINTENDENT �t o Tel 508-428-6691 FX 508-428-3508 h WATER m DEPT. ° �bNS. October 10, 2014 Thomas A. McKean, R.S. Board of Health 367 Main St. Hyannis, MA 02601 Re: 791 Main St., Osterville "CRISP" Dear Mr. McKean: This letter is in response to a request received from the owner to provide water usage for the property. Please find the monthly consumption for the period beginning October, 2013. 10/2013 = 25,100 gallons 03/2014 = 22,000 08/2014 = 35,000 11/2013 = 27,100 04/2014 = 21,500 09/2014 = 40,000 12/2013 = 24,500 05/2014 = 33,500 01/2014 = 21,000 06/2014 = 30,500 02/2014 = 14,500 07/2014 = 42,000 If I can be of any assistance, please call. Since ly, Craig Cr cker C-O-Mall. Water Supt. Cc: J.P. Surprenant r r e. Rip a _zr.0 iw zx, ., ��..,,...z a .u�,ax., C .eiu..,.kA33i .••.^',- J me 2013-2014 MONTH READ DATE USAGE METER INSTALLED 6/13 gallons JUNE-SEPT. '13 10/8/20131 30,000 OCT. 11/7/2013 25,100 NOV. 12/12/2013 27,100 DEC '13 1/13/2014 24,500 JAN. '14 2/14/20141 21,000 FEB. 3/7/2014 14,500 MARCH 4/7/2014 22,000 APRIL 5/6/2014 21,500 MAY 6/5/2014 33,500 JUNE 7/3/2014 30,500 J U LY 8/6/2014 42,000 AUGUST 9/1/2014 35,000 SEPTEMBER 1 10/2/2014 40,000 OCTOBER Capellvide' ENTERPRISES, LL.C; J.P. MACOMBER & SON • Since 1928 153 Commercial Street A1ashpe.e, i14A 02649 March 25, 2013 To Whom It May Concern, An informative septic inspection was completed at 791 Main Street, Osterville,,Map/Parcel ID: 117-088, at the end of 2012.The system was upgraded in 2005 and is comprised of a 1000-gallon grease trap, a 2500-gallon septic tank, (2) distribution boxes and a leach field of flo-diffusers.The system,is in good working order, The system's grease trap is able to accommodate 66 seats.The septic tank is rated for approximately 35 seats based on today's code. It is my opinion with proper maintenance this system could support the 14 seasonal seats that are being requested. The owner/operator of the restaurant owns two other restaurants which my company maintains, the Five Bays Bistro in Osterville and Anejo Mexican Bistro in Falmouth. Capewide has never been called off or been re-scheduled from routine maintenance of these restaurants. Mr. Suprenant takes the maintenance of his sytems seriously and understands the importance of protecting his systems as well . as the environment.' Capewide would pump the grease trap on a quarterly basis (at a minimum) and it would.be,inspected monthly during the times that the additional seating was being utilized.The septic tank would also be pumped once at the beginning of the Summer season and once at the end of the season (October 151) Respectfully, Rich Ca.pen Licensed Title V Inspector Licensed Title V Installer Registered Hauler Phone: 508.477.8877 Fax: i08.477.49-, Rich;; CapewideEnterprises.com Joao@CapewideEnierprises.com ,;,ww.Capev�,ideEnterprises.com r r James Surprenant CRISP Rathread,Inc. 791 Main Street OsterMle,MIA 02655 Jane 2,e91 Board of ffealth Town of Barnstable 00 amain:Street H a ni ,MA 02601 Rea :04uation of.Authoriz tioA 7-91 N n Street,Osterville,MA .Dear Members of the Board: Let it be 1(nown that-, James Surpn ant President/Owner CRISP Flatbread,Inc.,do hereby authorize JC Engineering,Inc,of:East Wareham,,MA 02538 to represent my -interest:regarding the-upgrade of the sewage disposal system located at'791 Main Street, Oste,rville,_N.lassaehusctts.in:meetings both pablic and private. Sincerer, James Surpmnant i r S .Message Page 1 of 3 Crocker, Sharon 5 - From: Crocker, Sharon Sent: Tuesday, May 05, 2015 11:40 AM To: 'mpimentel@jcengineeringinc.com' Subject: FW: Five Bay Biistro and Crisp Flatbread Monday, May 25, 2015 is the date the paperwork 4 packages for Board Members and Tom is due b ...For Y Y P p � p 9 ) Y the June 9, 2015 meeting. If you didn't hear back from Tom earlier, then yes-we'll go with June 9 as the inspectors wouldn't have the proper time to review for the May meeting. Thank you. Sharon Crocker' Administrative Assistant -----Original Message----- From: Mike Pimentel [mailto:MPimentel@jcengineeringinc.com] Sent: Monday, May 04, 2015 1:23 PM To: Crocker, Sharon Subject: RE: Five Bay Biistro and Crisp Flatbread Hi Sharon: Is June 9 OK? when is the deadline to submit the package to your office? i Michael Pimentel, EIT, CSE Project Manager JC Engineering, Inc. 2854 Cranberry Highway East Wareham, MA 02538 PH: 508-273-0377 Fax: 508-273-0367 From: Crocker, Sharon [mailto:sharon.crocker@town.barnstable.ma.us] Sent:Tuesday,April 28, 2015 12:28 PM To: mpimentel@jcengineeringinc.com Cc: McKean,Thomas A J Subject: FW: Five Bay Biistro and Crisp Flatbread I will forward this to Tom McKean two make sure June 9, 2015 meeting will be ok. I believe that you must notify abutters for any variances to Title V but I will double check with Tom. Sharon Crocker Adminis,- tive Assistant 5/5/20'1 S Message Page 2 of 3 -----Original Message----- From: Mike Pimentel [mailto:MPimentel@icengineeringinc.com] Sent: Tuesday, April 28, 2015 11:51 AM To: Crocker, Sharon Cc: 'John Churchill'; Rich@CapewideEntergrises.com Subject: RE: Five Bay Biistro and Crisp Flatbread Hi Sharon: The owner is ready to proceed forward with the septic project at the Crisp Restaurant. We'll be ready for your June 9, 2015 meeting. I will be providing you with a septic plan package a minimum of 2 weeks before the meeting. Does that work for you? Also, do we need to notify abutters for this project even though we're not asking for any variances to property lines or wells? Thanks. Michael Pimentel, EIT, CSE Project Manager JC Engineering, Inc. 2854 Cranberry Highway East Wareham, MA 02538 P H: 508-273-0377 Fax: 508-273-0367 From: Crocker, Sharon [mailto:sharon.crocker@town.barnstable.ma.us] Sent:Tuesday, February 3, 2015 8:59 AM To: _mpimentel@icengineeringinc.com Subject: FW: Five Bay Biistro and Crisp Flatbread Ok, thank you. Here is the agenda Sharon -----Original Message----- From: Mike Pimentel [mailto:MPimentel a@jcengineeringinc.com] Sent: Tuesday, February 03, 2015 7:57 AM To: Crocker, Sharon Subject: RE: Five Bay Biistro and Crisp Flatbread Hi Sharon: Yes, I will be handling the Five Bay Bistro project and will be ready for the 2-10-15 meeting. The Crisp restaurant project is not ready for a meeting. I'm waiting for the owner. Let's table that project until the owner wants to proceed forward with it. Thanks and see you on 2-10-15. Michael Pimentel, EIT, CSE Project Manager i 5/5/2015 .Message Page 3 of 3 JC Engineering, Inc. ' 2854 Cranberry Highway East Wareham, MA 02538 PH: 508-273-0377 Fax: 508-273-0367 From: Crocker, Sharon [mai Ito:sharon.crocker@town.barnstable.ma.us] Sent: Monday, February 02, 2015 1:44 PM To: mpimentel@jcengineeringinc.com Subject: Five Bay Biistro and Crisp Flatbread Hi Mike, Can you clarify for me, 1) Are you handling both items above? * I have the new information for Five Bay Bistro, 825 Main St, Osterville-so I have them on the February 10th agenda. * I do not have anything new for Crisp Flatbread, 791 Main St, Ost- I have listed them on the February 10th agenda, as well. Thank you. Sharon Crocker 508-862-4739 No virus found in this message. Checked by AVG - www.avg.com Version: 2014.0.4800 /Virus Database: 4257/9047 - Release Date: 02/02/15 5/5/2015 ' Message Pye 2 of 2- y +' -----Original Message----- From: Mike Pimentel [mailto:MPimentel@jcengineeringinc.com] Sent: Tuesday, February 03, 2015 7:57 AM To: Crocker, Sharon Subject: RE: Five Bay Biistro and Crisp Flatbread Hi Sharon: Yes, I will be handling the,Five Bay Bistro project and will be ready for the 2-10-15 meeting. The Crisp restaurant project is not ready for a meeting. I'm waiting for the owner. Let's table that project until the owner wants to proceed forward with it. Thanks and see you on 2-10-15. Michael Pimentel, EIT, CS.E Project Manager JC Engineering, Inc. 2854 Cranberry Highway East Wareham, MA 02538 PH: 508-273-0377 Fax: 508-273-0367 From: Crocker, Sharon [mai Ito:sharon.crocker@town.barnstable.ma.us] Sent: Monday, February 02, 2015 1:44 PM To: mgimentel@jcengineeringinc.com Subject: Five Bay Biistro and Crisp Flatbread Hi Mike, Can you clarify for me, 1) Are you handling both items above? * I have the new information for Five Bay Bistro, 825 Main St, Osterville-so I have them on the February 10th agenda. * I do not have anything new for Crisp Flatbread, 791 Main St, Ost- I have listed them on the February 10th agenda, as well. Thank you. Sharon Crocker 508-862-4739 No virus found in this message. Checked by AVG - www.avg.com Version: 2014.0.4800 /Virus Database: 4257/9047 - Release Date: 02/02/15 4/28/2015 1 Page 1 of 1 Crocker, Sharon C p►- Q� From: Mike Pimentel [Mpimentel@jcengineeringinc.com] Sent: Tuesday, January 06, 2015 1:08 PM To: Crocker, Sharon Cc: 'Rich Capen'; acavanaugh@jcengineeringinc.com; crosa@jcengineeringinc.com Subject: 825 Main Street and Crisp Hi Sharon: As discussed today, please reschedule the 825 Main Street and Crisp restaurant projects to your February 10, 2015 meeting. We understand if we cannot meet the January 26 deadline to submit our package to your office, we will have to reschedule the meeting to the March 10 meeting. Thank you. Michael Pimentel, EIT, CSE Project Manager r JC Engineering, Inc. / 2854 Cranberry Highway !L.,, ✓���b/l3' East Wareham, MA 02538 �� I / PH: 508-273-0377 Fax: 508-273-0367 `�p 3// r' 1/6/2015 James Surprenant CRISP Flatbread,Inc. 791 Main Street Osterville,NIA 02655 Jurte 22,2015 Board of Health Tee of B.a astable 200 Main Street Hya-yets,MA 02601 Re; Declaration of Authorization 7-91 Main Street,Ostervilie,NIA Dear-Members of the Beard: Lot it be.known that T, James Surprerzant,President/Owner CRISP F'latbread,Inc.,do hereby authorize JC Engineering,Inc.of East Wareham,MA 02538 to represent my interest:regardmg the upgrade of the sewage disposal system located at 791 Main Street, Osterville,Massachusetts in meetings both public and private. ,� ncerel�+, JW plu James Surprer=t SNACKS CRISP PASTA DISHES MARINATED OLIVES $5 CREATED WITH OUR HOUSE-MADE FRESH PASTA AND SCRATCH SAUCES [GLUTEN-FREE FETTUCCINI $21 BUFFALO CHICKEN MEATBALLS "WICKY-WICKY" CHICKEN RIGGIES free range chicken&rigatoni w/spicy tomato cream, Great Hill Blau cheese dipper $9 parmesan $17 TRUFFLE FRITES $7 GARDEN LASAGNA with kale, spinach,mushrooms,zucchini, herbed ricotta, house wood-fired ADD DNS ORGANIC GARLIC KNOTS organic tomato sauce, and cave-aged gruyere $16 SELECT ANY spicy hot tomato oil $6 CRISP LASAGNA with all natural grass-fed ground beef,house garlic fennel sausage,ricotta, COMBINATION TO ACHIEVE YOUR CUSTOM BAKED GOAT CHEESE house wood-fired organic tomato sauce, whole milk mozzarella $16 FLATBREAD PIZZA. roasted daily organic vegetable,fire bread $9 PEACE LOVE & PASTA seasonal vegetable, CRISPy tofu, Meyer lemon and fresh herb BBQ PULLED PORK SLIDERS pan sauce $15 ALL ADD DNS$1 house made honey-chipotle BBQ, Great Hill VONGOLE Wellfleet cherrystones with CRISP white clam sauce over tagliatelle $16 EXCEPT AS NOTED. blue cheese and CRISPy shallots $8 BOLOGNESE our CRISP meet sauce over fettucini $14 WOOD-FIRED GARLIC WINGS CHEESES fresh herb and garlic marinated wings wood-fired SHRIMP AGLIO E OLIO shrimp,garlic,EVO,parmesan, banana peppers, fresh basil over HOUSE-MADE and served with CRISPy shallot $10 angel hair $19 MOZZARELLA,CAVE DAILY SOUP$5 MAMA LOVE grass-fed beef meatballs, house wood-fired organic tomato sauce over tagliatelle $15 AGED GRUYERE,FETA, DAILY CHARCUTERIE CRISPY CHICKEN PARM panko crusted free range chicken, house wood-fired organic tomato HUMBOLDT FOG GOAT, artisanal dried and cured meats, local cheeses, sauce, melted whole milk mozz and parmesan over fresh tagliatelle $15 GREAT HILL BLED, marinated olives, fresh baked bread MARKET WHOLE MILK F L A T B R E A D S MOZZARELLA HAND-CRAFTED DOUGH USING ORGANIC FLOUR, FILTERED WATER, AND CAPE COD PROTEINS SALADS SEA SALT FOR A CRISP"CRUST, CHEWY CENTER & UNIQUE ARTISAN FLAVOR. ROCKET [ANY PIZZA CAN BE MADE WITH GLUTEN-FREE CRUST ADD $4] B31,ANACON CHOVIEtrate , arugula. lemon, olive oil&parmesan $8 PEP ANCHOVIES, 9 P JIMMY'Z BLT free-range organic chicken, cheddar-whole milk mozz mix, charred organic grape PEPPERONI nitrate free, CAPRESE tomato,house made bacon jam,garlic aioli dressed arugula $17 SHRIMP[$61,FREE organic vine ripe tomato, house made buffalo WELLFLEET Wellfleet cherrystones,garlic,House-made mozz,organic red&green pepper, RANGE CHICKEN[$3], mozzarella, arugula, basil balsamic, Cape Cod nitrate free bacon $17 LINGUICA,PANCETTA, sea salt and cracked black pepper$10 DUCK BACON house-cured smoked duck bacon, House-made mozz, Humboldt Fog aged goat SOPPRESSATA Spicy, CHOPPED ANTIPASTO PROSCIUTTO DI PARMA cheese, dried tart cherries, caramelized shallots,garlic, cracked black pepper, fresh torn basil, chopped romaine, nitrate free Italian cured [$31,ITALIAN SAUSAGE, meats, house made mozz, organic grape tomato, pomegranate drizzle $1 B MEATBALLS seasoned roasted red onion and house-made pepperod FARM EGG prosciutto,House-made mozz,cave-aged gruyere,pecorino,chili flakes,black pepper, grass fed beef[$3],FARM relish with Italian white balsamic vinaigrette $11 sunny-side up local egg $16 EGG,CRISPY TOFU C A E SA R S H O RT R 1 B root-beer braised short rib,chipode BBQ,cave aged gruyere,caramelized shallot candied OTHER GOODNESS organic artisan baby romaine, grilled focaccia apple,Cape Cod sea salt $17 crouton,parmesan, house Caesar dressing $8 AR ODIFIR MUSHROOMS, P 9 MARGHERITA wood-fired organic tomato sauce, House-made mozz,garlic infused EVO, torn basil, Vy00DFiRED POBLANOS, organic tomatoes, Cape Cod sea salt, basil balsamic drizzle $15 DRIED CHERRIES, NEW BEIGE wood-fired organic tomato sauce,Amarahs New Bedford linguica,onion,poblano pepper, NITRATE FREE SUN- House-made mozz parmesan $16 DRIED TOMATOES, CALIENTE house made garlic-fennel sausage,HOT tomato oil,parmesan, whole milk mozz,ricotta. BABY KALE,JALAPENOS, ORGANIC TOMATOES, roasted pepper,pepper flake and banana peppers $17 ROASTED GARLIC, BUFFALO free-range organic buffalo sauced chicken,caramelized pineapple,red onion, Vermont cheddar, CARAMELIZED O S T E R V I L L E house-made mozz,scallion,blue cheese drizzle $17 ONION OR SHALLOT, EST. 2013 RED BLISS wood-fired red bliss potato,house-made mozz,cheddar,nitrate free bacon,sour cream BANANA PEPPERS, Consuming raw or uncooked meats,poultry,seafood, drizzle,scallion $15 PINEAPPLE shellfish or eggs may increase your risk of food-borne illness. SUMMER LU V I N organic summer veggie ribbons, wood-fired organic grape tomato&garlic,house made Before placing your order,please inform us if a person in your party has a food allergy. mozz,ricotta,fresh torn basil,Cape Cod sea salt and cracked black pepper $16 r wastewater 9 treatment INC0 R PO R A T E 0 FAST systems Better Water. 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FAST,MicroFAST,RetroFAST,NitriFAST,HighStrengthFAST,and SFR are registered trademarks used under license. 1_ , SERVICE MANUAL FOR USE WITH FAST" SYSTEMS: (NSFe Std 40/245 cert.) MicroFAST®0.5,0.625,0.75,0.9,1.5 (Non-NSF cert.) MicroFASTe 3.0,4.5,9.0 (ETV/EPA tested) RetroFASTO 0.150,0.250,0.375 NitriFAST®0.5,0.625,0.75,0.9,1.5,3.0,4.5,9.0 HighStrengthFAST®1.0,1.5,3.0,4.5,9.0 GENERAL INFORMATION All FAST@ products are ETL certified for safety(electrical,environmental,etc.). One or more of the following patents protects this process: 3,966,599; 3,966,608; 3,972,965; 5,156,742. Certified by NSF International,the MicroFAST@ 0.5, 0.625, 0.75, 0.9 and 1.5 systems meets NSF Standard 40, Class 1 and Standard 245 certifications for wastewater treatment devices. If you have questions regarding any Bio-Microbics products,please contact us: 800-753-FAST (3278) or (913) 422-0707 e-mail: onsite@biomicrobics.com About FAST°: The FAST@(Fixed Activated Sludge Treatment)system uses naturally occurring bacteria(biomass)to treat sewage for dispersal into the environment. This continuous process provides the biomass with waste (food) and air in a suitable environment. Dead bacteria and non-biodegradable waste settle and accumulate in the bottom of the tank for periodic removal The FAST@ process consists of the treatment module and blower.The blower provides air to the system via the air supply pipe. The air supply pipe and draft tube create an air lift. The air lift mixes oxygen and waste throughout the media inside the tank. Bacteria grows on the media and digests the waste.A vent pipe expels harmless vapors created by the process. GENERAL LAYOUT�� _, A.Blower and Housing 'B — «_� W — x•�-T• B.Control Panel C.Air Line Piping C D.Vent(s)and Observation Port 4 w E.Access H I F.FAST®Unit F r G.Tank Prima Zone Seconda Zone G3 zs sc tr : H. Outlet to Drain field PL£ASENOTE.•Adequate pump out must be provided for primary and secondary zones.There may be ancillary equipment associated with your system:pump(s)(before and/or after the FAST@ unit),a distribution box,a disinfection system,an irrigation system,a remote alarm,or auto dialer,etc. r SYSTEM COMPONENTS SUPI _ 2 EQUIPMENT' ' 12Please refer to the Installation 5 13 • • • I—FS original supplied parts. Picture shown is •, • •, -diagram.' • � o � If replacement parts are needed r please have the serial number I� ~• 0 listed on the control panel or-Bio- kwo t, •• L"uos lid Opfian Feet Option � � COMMON NAME 1. Blower Housing 7. 4"Outlet Gasket 2. Blower(with blower 1/0 piping,Inlet Filter Assembly, 8. Foot Top(foot option) blower and housing screws not shown) 9. Foot Bottom(foot option) 3. Louver 10. Foot Screws(foot option) 4. Liner 11. 6"Observation Port Gasket(lid option) 5. Recirculation Trough 12. 2"Air Line Gasket(lid option) . 6. Air Lift 13. Lid (Optional)(Not with MCF 4.5 or 9.0) REGULAR SERVICE MAINTENANCE Always secure all access covers to prevent unauthorized people from entering the tank.Only qualified service personnel should open access ports and/or covers.Infectious organisms exist in a septic tank.If any contact with wastewater occurs,immediately wash and disinfect all exposed areas and contact personal physician.Failure to do so could result in severe sickness or death. DO NOT use an open flame or cause a spark near a septic tank's access points. Gases emanating from septic tanks can explode if ignited or deadly if inhaled. Clear Blower Housing intake of obstructions. jVent(�s)and Observation Port- ck for obstructionsALARM-Check audio&visual ,_.,._„ ..,..---- ._..v. STo alarm by taming off breaker on front The FA system's blower ra of panel V'ait 10 second for delay - makes a constant humming noise, much like a household refrigerator. Under normal -;. SOUND conditions,the blower should last BLOWER-Confirm blower is operating 5+ years without need for correctly-Clean filter = - replacement. If an unusual noise element inside blower EFFLUENT-Observe effluent intake assembly. after FAST It should be clear Is heard, refer to the Trouble- with a`musty'odor(not septic). Shooting Guide. } f s A musty, earthy-type of odor is M INTERNALS-Check reaction n r H normal. However, if a sewage chamber for vigorous splash. ODOR odor(rotten egg smell)is detected, Remove bio-solids periodically - e refer to the Trouble-Shooting (check procedure listed under Guide. "Maintenance Checklist-Tank I SAMPLING-Refer to Pumoino Procedure"Section of 'COLLECTION OF A properly loaded and operated EFFLUENT SAMPLE FAST® system produce # section of this manual. yem w i r t effluent that looks like tap water.If r�::• SIGHT the effluent is turbid, opaque, or suddenly changes, refer to the Trouble-Shooting Guide. r w DO'S & DON'TS......What can l put down the drain? Please refer to the list below for important information on bow to help keep your treatment system performing as it should. IF ITelffil d EliIZI Introducing harmful or damaging substances into the FAST system may void the warranty. Do not put these items down the drain: FOOD WASTES ANIMAL BONES I COFFEE GROUNDS I CORN COBS I EGG SHELLS/SKIN I FRUIT PEELS I MELON RINDS I HOME 11 BREWERY WASTE PERSONAL PRODUCTS BANDAGES/CONDOMS I SANITARY NAPKINS/WET WIPES/DISPOSABLE DIAPERS CHEMICALS/TOXINS AUTOMOTIVE FLUIDS I CAUSTIC CLEANERS I DRUGS I FLOOR STRIPPER I HARSH DETERGENTS/HERBICIDES I MEDICATIONS I PAINTS(OIL-BASED)/PESTICIDES/AMMONIUM CHLORIDE CLEANERS/SOLVENTS I THINNERS OTHER PRODUCTS CAT LITTER/CIGARETTE BUTT,I CLOTH TOWELS I FILM DEVELOPING WASTE I METAL OBJECTS/MODELING CLAY I PAPER TOWELS I SCRAPS/PLASTIC BAGS/PLASTIC OBJECTS I RAGS I RV WASTE RECORD KEEPING DISINFECTANTS / CLEANERS Keep copies of all system drawings/plans of the sitelinstalled Use citric acid, chlorine, or biodegradable cleaners equipment/service records with all other home appliance according to the manufacturer's recommendations. documents.Record all applicable information. Products containing ammonium chloride compounds or LAUNDRY pine oil-based cleaners should not be used. Use drain Spread wash loads throughout the week. Instead of liquid cleaners as a last resort to unclog pipes_ fabric softener, dryer sheets should be used. Use low GARAGE AND WORKROOM suds, biodegradable and low phosphate detergents, like Drains from these areas should be diverted away from your Mighty Mike°from Scienco/FAST(www.sciencofast.com). septic system. Petroleum-based products and saw dust should not enter the system. LEAKY FIXTURES Large quantities of water are added to your wastewater MEDICATIONS system when you have leaking fixtures. Timely detection DO NOT FLUSH UNUSED MEDICATIONS DOWN THE and repair can help to maximize the life of your system, DRAIN. Unused medications should be returned to the especially the drain field. pharmacy,doctor,or thrown away in the trash. NOTE.-As the human body absorbs :520% of these medications, WATER SOFTENERS please notify your service provider of medications taken The FAST@ process may tolerate discharge from properly frequently or used intermittently in the house. This could operating softeners that backwash as needed based on reduce troubleshooting efforts and possibly your water usage (DIR)vs. timer operated systems, if allowed maintenance bill. by your local regulatory authority. However, these discharges can possibly damage other parts of the septic SEPTIC TANK ADDITIVES/ENZYMES system. The wastewater in the system typically contains all the FOOD WASTES required bacteria for proper operation. Commercial additives are most often unnecessary; and may do more Garbage disposal waste is acceptable-if allowed by your harm than good. local regulatory authority. However, it may lead to more frequent removal of solids from your septic tank. Please PAPER PRODUCTS dispose of large quantities of food in the garbage. Use single- or double-ply, non-quilted, white toilet paper products. Some color dyes in the paper cannot be eaten FATS, OILS 8� GREASE by natural bacteria. Non-bleached paper(brown in color) Too much grease (i.e. animal fats, vegetable oils, lard, etc) takes longer to break down and can therefore increase put down the drain may overload the system and prevent the pump out frequency of your tank.Avoid flushing paper the bacteria from fully breaking down the waste. towels,napkins,wipes,or other thicker paper material. Always secure all access covers to prevent unauthorized people from entering the tank.Only qualified service personnel should open access ports and/or covers.Infectious organisms exist r in aseptic tank.If any contact with wastewater occurs,immediately wash and disinfect all exposed areas and contact personal physician.Failure to do so could result in severe sickness or death. DO NOT use an open!lame or cause a spark near aseptic tank access points.Gases emanating from septic tanks can explode if ignited or deadly if inhaled. MAINTENANCE CHECKLIST ❑ TRAFFIC Ensure that the FAST®system has not been damaged due to excessive weight loading(>1,750 lb.point load.)Only normal yard traffic(lawn mowers,etc.)is acceptable.Traffic bearing(H-20)tanks can be made for use with FAST®(w/feet).Consult local distributor or the factory for guidance. ❑ BLOWER OPERATION DO NOT turn off the blower(unless testing alarm).Treatment quality and drain field life could be reduced.Check the blower for proper function. Clean the blower's inlet air filter element.The blower can be operated by a timer in certain situations.Contact your local Bio-Microbics distributor for more information.If the blower is malfunctioning please refer to the"Troubleshooting Guide"or Blower Replacement Section located in this manual. ALARM PANEL AND ALARM SOUNDS The alarm has a—10 second built-in delay.Test the audible alarm by turning the blower OFF.To silence the alarm,use the"RESET"button on the panel's front. If the alarm is activated for an unknown reason,please refer to the"Troubleshooting Guide"located in this manual. ❑ VENTS,ODORS,AND INTAKES Clear the vent(s)and blower housing intakes of any obstructions.Please refer to the"Troubleshooting Guide"located in this manual if you detect septic odors coming from the FASTO vent as this may indicate a problem with the system. WATER QUALITY effluent should be clear and odorless. All FAST®systems are capable of exceeding the USEPA standard for secondary wastewater treatment (40CFR, part 133.102) depending on how they are applied, sized, installed and operated. If samples are required please refer to the "Collection of Effluent Sample"section below. ❑ BIO-SOLIDS (SLUDGE) LEVELS Scheduling sludge removal depends on the size and design of the septic tank. Check the sludge levels in both tanks/compartments by inserting a sludge-measuring instrument and taking measurements in multiple locations in each compartment of the tank(s). Pump both compartments/tanks if the sludge is: 1. 18"deep in the primary settling tank or is within 6"of the connection point between the settling tank and the secondary/treatment zone;and/or 2. Within 3"-4"of the bottom of the FAST®unit in the treatment tank. To determine the proper measurement for#2 above, measure the total liquid depth of the treatment tank(containing the FASTa unit)using a sludge- measuring instrument. Take that value and subtract the height of the FAST°product(in the table below). The result is the total sludge storage height available in the tank. FAiT Module Height All stricter,applicable regulations ALL RetroFAST® 27" [68.5 cm] supersede these operational directions. FAST® Models 0.5, 0.625, 0.75, 0.9, 1.5, & 4.5 31" [79 cm] Always pump outboth zones,even if FAST® models 3.0 & 9.0 55" [140cm] only one zone may require it. TANK PUMPING PROCEDURE.• only qualified service personnel should open access ports/covers.If any contact is made with wastewater,immediately wash and disinfect all exposed areas and contact personal hysician.Failure to do so could result in severe sickness or death. t �IjAvoid pumping down after periods of heavy rain or when the ground water is likely to be above the bottom of the concrete tank.Emptying the tank under these conditions could cause the tank to float up and become dislodged. 1. Open the access ports/cover(s)and insert the hose.Always pump out both settling and treatment chambers of the system,even if only one side requires it. 2. Once the unit has been pumped out, immediately refill the tank with clean water to reduce the risk of the tank floating and to minimize the impact on treatment.Close the access ports/cover(s)making sure it is watertight. 3. Properly dispose of the solids removed in compliance with local and state regulations. COLLECTION OF EFFLUENT SAMPLE Please contact your local distributor or Bio-Microbics for a copy of the "Testing Protocol"document. Important.All samples must be collected, stored,transported and tested according to the"Testing Protocol"document by Bio-Microbics and the most current version of Standard Methods. OTHER SYSTEM COMPONENTS(if applicable) ❑ Check LIXOR®PRE-AERATION DEVICE blower,inlet filter,blower housing,and air delivery system for proper function. Check INFLUENT BIOSTEP®PUMP(S)for proper function.Clean the screening device by using built in swab or other method. Check SANITEE®EFFLUENT SCREEN(FILTER)or other screening device.Clean by using the built in swab or other method. DISPERSAL SYSTEM(not by Bio-Microbics)Follow manufacturer's recommendation. TROUBLESHOOTING GUIDE Contact factory or local distributor for all other issues: (913)422-0707 " x E ➢Breaker has tripped-turn blower switch ON. If the switch will not stay ON,see next steps... _ a ➢Breaker trips after 2-3 seconds-blower is over amping-electrician needs to check blower wiring. � O -A ➢Breaker trips immediately-electrical system has a short-electrician must investigate Y mm �» ➢Blower is seized-cooling fan will not spin freely with power OFF-replace blower-call service provider .trr,:»Sc,w'a:�sfi:.wi7 E ➢Water Level is high-check the water level in the unit. Water level should be 2 3 inches above the media.Water level high? YES: ` consult distributor. NO:Go to next step. = Q ➢Liquid Level Switch Present-NO:Go to next step.YES:Check if wired in the same conduit as 90 VAC or higher wires(a violation of electric code NEC/IEC). If YES:Wires will need to be separated.)-If NO:Switch may need adjusting. Turn switch's Allen screw v� y" clockwise,wait-10 seconds for alarm to'catch up". d „j ➢Current Sensor Present-YES:Open panel and find"Diagnostic LEDs"in the upper right hand corner. Note which light is lit and consult the distributor. NO:Consult distributor ➢Vent is undersized or Vent(s)or airline is blocked or broken-Check specifications for vent sizing requirements. Remove blockage or repair vents or airline. eBlockage"Ind: ➢Check all piping for blockage,including all interior tank piping and effluent piping. x s'i e:networf . Mecfiancai . ➢Pump is not running-have qualified person check pumping system for mechanical and/or electrical failures. •��failure ofr�,;� ancivary t ➢Pump's Level Controls are improperly set,have failed,or pump too much volume per dose. Have service provider check/adjust �egupment, pumping system. Mechanical ➢Blower operating-NO,check"blower is not running"above,YES see next step "`.failure/Air t 1hng break; ➢Proper splash in reaction chamber-NO-air line is broken,YES see next steps ➢Decrease settling tank volume-easiest done with a pumping system which can then um the tank ie g P P 9 Y pump ➢Move vent-re-locate the vent to a location where the prevailing winds will catch odor. ➢Place a carbon filter on the end of the vent pipe only use a filter that will create less than 0.1 psi of back pressure. o ➢Create bio-filter vent-create a remote vent by placing a well perforated vent line in,a trench with shredded bark mulch-contact local k_ installer 3•Phase'installed ➢Switch any two "hot legs" at the panel or blower AFTER turning OFF the power. Only a QUALIFIED electrician can do this work. incorrectly,power After rewiring,it may be necessary to dry the blower's internal parts. but of hase orc. Srigle,Phase_;: ➢Some blowers have wires numbered"5"and"8".After turning OFF the power,switch these two wires.Only a QUALIFIED electrician l`h`a"`�" can do this work.After re-wiring,it may be necessary to dry the blower's internal parts. — countewlockwise)'p hslalled incoirecll' ➢Blower housing can be supplemented with additional sound reducing measures,contact your service provider. Blower noise is an annoyahce�If"ti ➢Blower may be re-located from its current location and can be placed up to 100 ft away from unit. _ 7, BlowerIs!€.r ➢Vibration between the blower and housing-tighten or place rubber washers in mounting screws between blower and housing shaking-0 r makes a rood,; ➢Blower bearings are goi-lg bad-replace blower now or wait for it to seize up whin noise' ➢Toxic substance in system,check for even growth in reaction chamber any solids detected in ➢Pump out required-refer to"Bio-Solids Levels"under"Maintenance Checklist"section effluent ➢Other-call service provider .M. �+irwafereritry.y ➢Move blower above flood level om:outside=w ➢Check blower rotation-see"Blower runs backwards"section above Blower is"° siphoning ➢Move blower to location higher than the FAST®system r BLOWER OFF: SEASONAL / INTERMITTENT / SFR@) CYCLE USE The FAST@ System will function normally even if there is no wastewater flowing during short periods of vacancy. FAST@ wastewater treatment systems allow the blower to be turned on and off in certain situations(normal FAST operation employs a continuously operating blower).This feature has been tested and successfully incorporated into the FAST system design for several years and has proven very beneficial in certain circumstances. Examples of suggested operational procedures: • Summer use property(shutdown all winter)-blower should be turned off at end of summer and restarted at least seven days prior to returning. Please contact your local service provider to restart the system and check with local regulations. • Weekend property (used at least once every three weekends) - maintain normal operation or utilize FAST's SFR@ blower timer feature on control panel. • SFR@(Sequencing Fixed Reactor)feature(blower timers)feature found in every FAST@ panel allows the blower to be cycled"off'and"on" for a period of time. These settings can be used to save power or to enhance the denitrification performance. If a FAST system is providing satisfactory reductions in BOD5 and TSS(<30/30 mg/L)then the SFR@(equipped on all FAST@ control Panels)feature can be employed. Important: Consult your service provider and local regulations prior to any system changes. BLOWER REPLACEMENT I All electrical work shall be properly performed by a qualified electrician per all applicable codes. Failure to do so may result in severe bodily injury or death. Hazards exist in confined spaces such as a septic tank.All confined space precautions must be followed if entering a tank.Always keep tank openings covered �! I 103dudng storage and installation When replacing a blower follow the steps below. If relocating the blower run the electrical supply conduit from the control panel to the desired blower location. Air line piping from the blower to the FAST@ unit may NOT exceed 100 ft[30.5m] in total length and must have <— 4 elbows. The total electrical supply should NOT exceed 150 ft[45 m]. The blower and blower housing must be mounted on a solid base such as concrete to avoid settling. CONNECT SUPPLIED PIECES(refer to picture) a. Longest steel pipe b. Steel elbow Fs 2 "a c. Air filter assembly d. Shortest steel pipe t �t<M. e. PVC reducer bushing SECURE BLOWER ASSEMBLY to housing base s s ir� a - A using four supplied #14 x 1Y2' self tapping screws. Drill screws directly into blower base. j yl RECONNECT AIR LINE from FAST@ unit to blower outlet using required piping, A"quick disconnect"is Liquid Level Y t highly recommended to be installed in this Switch' fi e ! location if it is not currently in place. NOTE: ALL CONNECTIONS MUST BE AIR AND WATER TIGHT CONNECT INCOMING POWER to the blower at junction box. Follow the FAST® Installation Manual t for further instruction. Common wiring diagrams are located at the end of this manual. LIQUID LEVEL SWITCH—NOT required for most new systems. AMI control panel with current sensor replaces this switch. To replace this switch: a) Drill a 3/8"hole in the blower outlet pipe. b) IMPORTANT Connect low voltage wires to switch before mounting in pipe. c) Insert the switch into the 3/8"hole(nipple first),then glue into place with PVC glue. d) Install low voltage pressure switch wiring back to the control panel according to applicable codes (must not be inside high voltage blower Wring). CONTROL PANEL REPLACEMENT Y Always have all utility lines and equipment marked by a locating service prior to performing any work I All electrical work shall be properly performed by a qualified electrician per all applicable codes. Failure to do so may result in severe bodily injury or death. The FAST@ systems,including all electrical parts,are ETL(UL equivalent)certified for electrical safety.The control panel meets NEMA4X standards for all weather use(not explosive or submerged environments).The total electrical supply should NOT exceed 150 ft[45m]. Bio-Microbics also manufactures control panels that can control other systems,such as UV and sewage pumps.Call your distributor or Bio-Microbics for more information. When replacing a panel follow the steps below. If relocating the panel run the electrical supply conduit from the control panel to the blower location. Keep in mind the electrical supply line should NOT exceed 150 ft[45 m]total. 1. Examine wiring directions inside the supplied FAST@ control panel(also found at the end of this Manual). 2. A dedicated breaker is required in the building's master electrical panel. Make connections between the master panel and FAST@ control panel. 3. Make connections between the blower and FAST@ control panel per the electrical diagram. 4. For systems requiring the Liquid Level Switch-connect the switch to the control panel terminals labeled"FLOAT"or"HI Press Input".The newest AMI control panel with current sensor can be used to replace this switch. CERTIFICATIONS only authorized service personnel should service a septic system and its components.Deadly hazards such as lethal gases and high voltage electricity are associated VNTIANJIM with the system. , t MicroFAST°0.5, 0.625, 0.75, 0.9, and 1.5 � t L systems are tested and certified to CBOD5 30 day avg. 25 mglL y 7 day avg. 40 mglL NSF®/ANSI® Standards 40 Class I and 245HE a ( -s+.30 day avg. 30 mglL TSSr; t 7 day avg. 45 mglL H: P""ed°°"FI"M�'°^�id'° Total'Nitrogen 50%reduction of influent ELECTRICAL WIRING DIAGRAMS Only the MicroFAST@ 0.5,0.625,0.75,and 0.9 system diagrams are displayed here. Information for larger FAST@ systems ships with those units or can be obtained from Bio-Microbics. AMIg110/220 PANEL Diagnostic LED s rVt - V. " L y t Y UV Lamp f Current _ jumper Sensor um i bblen j rTIMINGIMODES BLOWER t. DIP SWP OS.(S1) MINUTES cuR rw, Current '� � Sensor SIF alarm out 0 ff Off Off Off Off 10 Timer Off UV 2A f;; . FUSE :, Off off off on On 10 '10 a n ff Off On Off On 60 30 HI Press 0 n On On Off TEST In ut On 00 p Low Press 12OutC L N G L N G L N Input TES T= 15 SEC ON 20 SEC OFF Power IN Power OUT UV 00 =ALWAYS ON . BLOWER DIAGRAMS ATTENTION:Please refer to side of shipping in box for correct Blower. rq Fujif r R F Model: FUJI V€C 209,100P,300P Model:FUJI VFC 209, 100P 300P Power:11QVAC Power:220V la -L1 to P1 -L1 to P1 N to T2,T4 -L2 to T4 -T1 &T3,cap together -T2&T3,cap together -T1,cap off FPZ/Lafert N'lod'e1. PPZ SCL06 �o Model: AC.Os Router: 220VAC, 10 �,ar: 110Vlloviac Jumper U2 to V1 - L9 to "'terminal block" -Jumper W2 to U1 - L2 to V1 -L1 to"terminal block" Jumper W2 to U2 -N to white connector s Gast f�� t 2 d � t Y• Model:GAST R2103,110115,R1102 Model:GAST R2103,R4P115,R1102 Power:220V.AC 10 Power:110VAC -L1 to P1 -L1toP1 -L2to4 -N to 2,4 -5,3 and 2,,cap together -P2,5,3 cap together -P2 cap off LIMITED WARRANTY Bio-Microbics,Inc.warrants every new residential FASTO system against defects in materials and workmanship for a period of two years after installation or three years from date of shipment,subject to the following terms and conditions,(Commercial FAST system for a period of one year after installation or eighteen months from date of shipment;whichever occurs first,subject to the following terms and conditions): During the warranty period,if any part is defective or fails to perform as specified when operating at design conditions,and if the equipment has been installed and is being operated and maintained in accordance with the written instructions provided by Bio-Microbics,Inc.,Bio-Microbics, Inc.will repair or replace at its discretion such defective parts free of charge. Defective parts must be returned by owner to Bio-Microbics,Inc.'s factory postage paid, if so requested. The cost of labor and all other expenses resulting from replacement of the defective parts and from installation of parts furnished under this warranty and regular maintenance items such as filters or bulbs shall be borne by the owner. This warranty does not cover general system misuse, aerator components which have been damaged by flooding or any components that have been disassembled by unauthorized persons,improperly installed or damaged due to altered or improper wiring or overload protection. This warranty applies only to the treatment plant and does not include any of the structure wiring, plumbing, drainage, septic tank or disposal system. Bio-Microbics, Inc. reserves the right to revise, change or modify the construction and/or design of the FAST system, or any component part or parts thereof,without incurring any obligation to make such changes or modifications in present equipment. Bio-Microbics, Inc.is not responsible for consequential or incidental damages of any nature resulting from such things as,but not limited to,defect in design, material,or workmanship,or delays in delivery,replacements or repairs. 1 THIS WARRANTY IS IN LIEU OF ALL OTHER WARRANTIES EXPRESS OR IMPLIED. BIO-MICROBICS SPECIFICALLY DISCLAIMS ANY IMPLIED WARRANTY OF MERCHANTABILITY OR FITNESS FOR A PARTICULAR PURPOSE. NO REPRESENTATIVE OR PERSON IS AUTHORIZED TO GIVE ANY OTHER WARRANTY OR TO ASSUME FOR BIO-MICROBICS,INC.,ANY OTHER LIABILITY IN CONNECTION WITH THE SALE OF ITS PRODUCTS. Contact your local distributor for parts and service. pxi ..��� ^€�'' �� ,}�i��� �rfi��,x.'F$ �•.�yx - '�� � �,�#}€' � �„ '? `:�� �4µ s,.ypr)� E '� i t,,•r`4-h�'7 q.tv' ?,y�v ,fir?-z°: •fie ' ��; f t :.,.z.*. � ��k. 4S rt �::y �' � ti� �'.i. �. :� Ur'x� 'KY .3 r�rs Tt '3's4"A�+]q �-�."'*4 g,�.� ,r„r. �,��:/°t [r �SF'��P;•f '..q,�; {r' - w a. R - .•c* try - +`ix r:a.�y,a., i,...Mr.:..{. v..t4 r;,Cx,..�,'Y`�.a�4` iLSa�,tw-,t`�`'h..,.Pfr.,"`M"."s•tiM1vii•N'm.xi K. -,�.>... _ p Module System Serial Number: System Designer Name: Designer Phone: Health Official Name: Health Official Phone: Manufacturer Name: Bio-Microbics, Inc. Manufacturer Phone: 1-800-753-FAST(3278) Installed By: Installer Phone: f' INCORPORATED Maintenance Provider Name: 8450 Cole Parkway • Shawnee,KS 68227 • USA Ph: 913-422-0707 • Fax: 913-422-0808 800-753-FAST(3278) www.biomicrobics.com Maintenance Provider Phone: Feb 2216 09:48a p.S �'YfX�'d�i°LlJI'' ✓t4°G��C�ll�VC1`U�CP.6'�, ��/ 44 Commercial Street Raynham, MA 02767 Tel:(508) 880.0233 Fax: (508) 880.7232 June 24,2015 Mr.Jamie Surprenant Flatbread, Inc. 791 Main Street Osterville,MA 02655 Subject: BioMicrobics FASTZ Treatment System 791 Main Street,Osterville,MA Dear My, Surprenant: Enclosed is the Inspection&Testing Agreem:en:for the FAST Treatment System to be located at the above referenced address. The annual maintenance cast of this agreement is $1.350.00 per yeas:. Tl-le cost for the first year's testing is $1,220.00. This will need to be aid in advance to Wastewater Treatment Services.Inc. and returned with the signed Inspection&Testing Agreement to our Ra nh2ra office..prior to the order being rocessed. Thank you for your order and we look foaward to working with YOU. If you should aegture any additional information please do not hesitate to call or write. Sincerely, Michael Moreau Please t,,alto elheelc payable to; 4srastewa:er Treatment Services, Inc. Amount Due: $2,570.00 I Feb 2?16 09:48a pA �- 44 Commercial Street Raynham,MA please complete all iteins marked 02767 incindingthree signstues_ Mail signed original contracttc: Tel:(908)gp0 0233 1'/ tcwater Treatment Se lie s n . 44 Commercial street Fax: (5o8) 880-7232 avnham 027 INSPECTION AND EFpLUENT TESTING AGREEMENT Agreement entered into by and behveen Wastewater Treattneil s Services,fnc. (Ijerein WTB of certain equipment WTS) ad the FASP System OWNER(herein called OWNER)for the i p Y of OWNER which is described below. Upon acceptance of thi,agreement at WTS'}office,WTS will render the following services oltly: Equipment will be inspected at least 4 times per year that this Agreement remains ill effect,witll the first inspections beginning These inspections will itic:ude: 1) Testing of the sludge depth in the septic tank. 2) Take amperage and voltage readings,change oil,grease blower,check belts,check air pressure,air scour unit,check airlift,check recycle title,and cleanlreplace intake filter of air blower. 3) Inspection of the alarm system. 4) Inspect over-all condition of FAsr System. 5) Notify OWNER of any problems encountered. 6) Invoicing on a quarterly basis for testuig only to be paid within 30 days from date of iiivoice. Armual rtiain:enance cost to be paid in fullupon acceptance of this agreement. 7) Must receive a signed purchase order Eton}OWNER prior to any work being performed other than that covered by this Inspection Agreement. Service otlier than routine maintenance will be billed at an hourly rate plus travel and material. AVTS shall notify tile local Board of Health and Depatttment of Environmental Protection in writing within 241rours of a system failure or alarm event inchiding corrective meastues tlrat Lave been taken. repairs or OWNER will be billed standard WTS IohO$VNER any cpates t��r,rates of�78 00 pe hot maintenance.. fly additional labor time will be.billed to Emergency service behveea regular inspections will be provided at standard labor rates during normal business hours;at tinie and one-half after 5:00 Pl`I and on Saturdays; and at double time on Sundays and holidays. Emergency service charges will iliclude a minimum four(4)hours of labor,pl us standard WTS charges for parts,plus mileage and travel charges. Tile annual rate includes routine maintenance,but does not include repairs.required for damages caused by abuse,accident,theft:,acts of third persons, forces of nature,or alterations made to the equipment. WTS shall not be responsible for failure to resider the agreed services if caused by strikes,labor disputes,non-cooperation by OWNER,or other factors beyond the control of WTS. OWNER understands and agrees that WTS is slot responsible for special, incidental or consequential damages, including but not limited to loss of time,injury to person or property,or equipment failure. ON'4NER agrees that WTS may enter OWNER's property and have acceptable access to all areas deemed by WTS to be necessary Or appropriate for WTS to perform its duties hereunder. Feb 2216 09:49a p•5 Current WTS practice is to send OWNER approxiinately 10 days before expiration of the term of the current contract an invoice for one year of service. It is OWNER's responsibility to timely return the payment. WTS rust receive the payment before expiration of the current contract year to assure continuous contract coverage, Failure to return payment may result ill suspension of service,cancellation of the couttact and/or nullification of warranties,at the election of WTS. OWNER may not assign this contract without the prior written consent of WTS. It will remain in force until a party cancels by written notice to the other at the address given herein. I�tANIJFACTURER m DEL NO. SERIAL NO. LOCATI ANNUAL RATE ON Bio M- icrobies FAST 9.0 IAS Os:erville,MA $1,350.00 EQUIPMENT OWNER Wastewater Treatment Scr ices Inc A *Signed by ONYNER; - Signed: Flatbread,Inc, �� 44 Commercial Street "Address: Raynham,MA.02767 791 Main Street Tole:(508)890-0233 `City: State: Zip: Fax: (508)980-7232 Osteiville MA 02655 *Telephone 508-681-0922 Effective Date of Agreement Email address OWNER understands that(1) ANNUAL RATE payment is for one year only commencing on the effective date set forth above and is non-refimdable;and(2)Current DEP Regulations require OWNER to maintain a service agreeizlent for the life of the FASTOSysteiu. I VE READ AND UNDERSTAND THE FOREGOING. "Signed by OWNER: �)Md lqk� Effluent Testis Effluent sample taken 4 times per year and delivered to a qualified testing lab for evaluation. Results sent to State alzd local Agencies as well as the OWNER. OWNER is responsible for providing acceptable access to effluent to enable a grab sample to be taken for Laboratory testing performed. PERMIT; PROVISIONAL `(PLEASE CHECK ONE { }GENERAL ( X } REMEDIAL ( ) *SPECIAL CONDITIONS PER LOCAL BOARD OF,HCALTl-1(Y)or(tv)if YES, ?lease attach copy of pen-nit ( X )pH,BODs,TSS,Nitrate,Nitrite,TKN, Ammonia,Alkalinity ( ) Other: "Cost for testing: 3305.00JVisit Operator assigned: Mich el Moreau Telephone: all9-2744 "Approval for Testi - vn r s tgnature Town of Barnstable OF SHE Tp� " Board of Health = sa ASS.LE,MASS. f 200 Main Street - Hyannis MA 02601 y 039• Agreement to Extend Time Limit for Acting Upon a Variance Request In the Matter of a variance request form/received on the Petitioner(s), 't.�iG�?�P regarding the property at the petitioner(s)and the Board of Health agree that the Board of Health has until /"�4.1 / 02 0/3 (insert date)to act upon the Petitioners' completed application for a variance. In executing this Agreement,_the Petitioner(s) hereto specifically waive any claim for a constructive grant of relief based upon time limits applicable prior to the execution of this Agreement. Petitioner(s): Board of Health: Signature: Signature: P tition itioner's Re res-�ntati Chairman Print: / / Print: Wayne Miller, M.D. Date: Date: jylf Address of Petitioner(s)or Petitioner's Representative Town of Barnstable Board of Health Public Health Division 200 Main Street Hyannis, MA 02601 Phone: (508) 862-4644 Fax: (508) 790-6304 file q:extend.doc Town of Barnstable �pE THE 1p�� Board of Health * SARNSTABLE. • 200 Main Street - Hyannis MA 02601 9 MASS. 1639. �0 ArfDMArA - Agreement to Extend Time Limit for Acting Upon a Variance Request In the Matter of a variance request form received on 6 Y y the Petitioner(s), 1A.Mre— r'r regarding the property at the petitioner(s) and the Board of Health agree that the Board of Health has until (insert date)to act upon the Petitioners' completed application for a variance. In executing this Agreement, the Petitioner(s) hereto specifically waive any claim for a constructive grant of relief based upon time limits applicable prior to the execution of this Agreement. Petitioner(s): Board of Health: Signatu e: Signature: P itioner or P titioner's Representative Chairman Print: Print: Wayne Miller, M.D. Date: Date: Address of Petitioner(s)or Petitioner's Representative . Town of Barnstable Board of Health Public Health Division 200 Main Street Hyannis, MA 02601 Phone: (508) 862-4644 Fax: (508) 790-6304 file q:extend.doc P OF SHE r, I V`' ! AGE' ( �n 1� DATE:. , P — t✓✓/ FEE BARNSTASLE, REC. BY � ArE°Ma�a Town of Barnstable L SCHED. DATE: 1-3 Board of Health 200 Main Street, Hyannis MA 02601 Office: 508-862-4644 Wayne A.Miller,M.D. FAX: 508-790-6304 Junichi Sawayanagi Paul J.Canniff,D.M.D. VARIANCE REQUEST FORM LOCATION Property Address: 791 Main Street, Osterville, MA 02655 Assessor's Map and Parcel Number: 1 1 7-0 8 8 Size of Lot: 0 . 34 acre. Wetlands Within 300 Ft. Yes Business Name: CRISP FLATBREAD,..:INC.r--7 a ; No XX Subdivision Name: �•" James P. Surprenant 508 776 63001 G'+ APPLICANT'S NAME: Phone n Did the owner of the property authorize you to represent him or her? Yes XX No v s ,} y PROPERTY OWNER'S NAME CONTACT PERSON 5 r7 Name: Richard B. Egan, Jr. Name: Ted Schilling, Esq.. Address: PO Box 691 Osterville Address: 1185 Falmouth Rd. , Centervile Phone: 508 737 4555 Phone: 508 775 07"00 VARIANCE FROM REGULATION (List Reg.) REASON FOR VARIANCE(May attach if more space needed) SEE ATTACHED MEMORANDUM re: SEATING V 0 1.5',a-0 3 tC3 C.rn,K .10 - 1i42�'N�J Lst� NATURE OF WORK: House Addition ❑ House Renovation ❑ Repair of Failed Septic System ❑ Checklist (to be completed by office staff-pe7son.receiving variance request application) Please submit copies in 4 separate completed sets. Four(4)copies of the completed variance request form Four(4)copies of engineered plan submitted(e.g.septic system plans) Completed seven(7)page checklist confirming review of engineered septic system plan by submitting engineer or registered sanitarian Four(4)copies of labeled dimensional floor plans submitted(e.g.house plans or restaurant kitchen plans) Signed letter stating that the property owner authorized-you to represent him/her for this request Applicant understands that the abutters must be notified by certified mail at least ten days prior to meeting date at applicant's expense (for Title V and/or local sewage regulation variances only) Full menu submitted(for grease trap variance-requests only) Variance request application fee collected(no fee for lifeguard modification renewals,grease trap.variance.renewals[same owner/lessee only), outside dining variance renewals[same owner/leasee only],and variances to repair failed sewage disposal systems[only if no expansion to the building proposed]) Variance request submitted at least 15 days prior to meeting date VARIANCE APPROVED Wayne Miller,Chairman NOT APPROVED Sawayanagi REASON FOR DISAPPROVAL Paul J.Canniff,D.M.D. 1 . , i C:.\cache\Temporary Internet Files\OLKAE\VARIREQ.DOC r r ,� MAIL-IN RE-QUESTS Please mail the completed variance application form to the address below. Also.include four copies of engineering plans, house plans, authorization,letter, etc. (see check-list below). In addition, please include the requred fee amount (see fees at bottom of this page). Make $95.00 check payable to: Town of Barnstable. -Our mailing address is: Town of Barnstable Public Health Division 200 Main Street Hyannis, MA 02601 Checklist _ Four(4)copies of the completed variance request form _ Four(4)copies of engineered plan submitted(e.g.septic system plans) _. Completed seven(7)page checklist confirming review of engineered septic system plan by submitting engineer or registered sanitarian Four(4)copies of labeled dimensional floor plans submitted(e.g.house plans or restaurant kitchen plans) _ Signed letter stating that the property owner authorized you to represent him/her for this request Applicant understands that the abutters must be notified by certified mail at least ten days prior to meeting date at applicants expense(for Title V and/or.local sewage regulation variances only) Full menu submitted(for grease trap variance requests only) S95.00 variance request application fee (no fee for lifeguard modification renewals, grease trap variance renewals [same owner/lessee only], outside dining variance renewals [same owner/lessee on y], and variances to repair failed sewage disposal systems [only if no expansion to the building proposed]) Variance request submitted at least 15 days prior to meeting date FOR FARE® REQUESTS Our fax number is (508) 790-6304. Rlease fax a completed application form. Also, you must mail the required $95.03 fee. Please make the check payable to: Town of Barnstable. The check must be mailed to the address listed above. In addition, please mail four copies of engineered plans, house plans, authorization letter,.etc. (see check-list below): Checklist _ Four(4)copies of engineered plan submitted(e.g.septic system plans) _ Completed seven(7)page checklist confirming review of engineered septic system plan by the submitting engineer or registered sanitarian _ Four(4)copies oflabeled dimensional floo.-plans submitted(e.g.house plans or restaurant kitchen plans) _ Signed letter stating that the property owne-authorized you to represent him/her for this request _ Applicant understands that the abutters must be notifiej by certified mail at least ten days prior to meeting date at applicant's expense(for Title V and/or local sewage regulation variances only) _ FuIl menu submitted(for grease trap variance requests only) S95.00 variance request application fee (no fee for lifeguard modification renewals, grease trap variance renewals [same owner/lessee only], outside dining variance renewals [same ovmer/lessee only],and variances to repair failed sewage disposal systems [only if no expansion to the building proposed]). Variance request submitted at least 15 days prior to meeting date For further assistance2- on an item above call 508 86 4644 Y ( ) Back to Main Public Health Division Page I I� Y 6 _ DATE DF 1HE Tp� FEE PD. • Town of Barnstable&UWSTABLE, CHKLST(1-1.4) + y MASS. 0 $, 039• .� Regulatory Services Department TfD MAt" 200 Main Street,Hyannis MA 02601 APPLICATION FOR OUTSIDE DINING/SIDEWALK CAFE LOCATION Name of Establishment: Establishment Address: p L/ APPLICANTS NAME: L Phone# 63�00 SEATING FACILITIES/EQUIPMENT Total#of Seats Existing #of Restrooms Provided Size of Grease Trap lQ h Total#of Seats Proposed Air Curtains (Yes or No) (Total means overall number of seats indoors plus outdoors) Hose Bib (Yes or No) Screens (Yes or No) Brief Description of Seating Arrangement,Type of Furniture Proposed,Hours of Operation,Projected Opening and Closing Dates 6. '1V � I l 40h� vl r U� ty` - 1 Uwe the undersigned certify that the above information which I/we provided is correct. Uwe have read and fully understand the Town of Barnstable Code Chapter 322 and further understand that failure to comply with said procedures may result' the immediat evocation of is permit. / Signature of Applicant(s) Date: 6 Date: IMPORTANT-PLEASE REMEMBER TO INCLUDE: 3 Copies of the Neatly Drawn Sketch Plan of the Outside Dining Area Showing Separation Distances to Curbing, Trees,Rubbish Containers and any other Obstacles in Pedestrian Walkway . 3 Copies of Pictures of the Proposed Outside Dining Location(Front and Side Views) 1 Copy of the Menu FOR OFFICIAL USE ONLY Town Manager Approval: Public Health Division: Licensing Board Approval: Certificate of Insurance: License Agreement: Comments: Q\Application Forms\OUTDINAP-DOC . J S § 32' -5. Outdoor dining: Checklist. Instructions: Please read the following requirements for outdoor dining. Place a checkmark on each line next to the number which you meet the criterion of. If you do not meet the criterion or if you are unsure, leave it blank. A. No person, corporation, or firm shall provide outdoor dining or an outdoor cafe at a food establishment until after all of the following requirements are met: (1)The applicant shall file a written request for outside dining or for an outside cafe on a form prescribed by the Town and shall submit plans of the proposed dining area.The seating capacity shall be determined by the Board of Health after a determination is made whether requirements of Subsection A(2)through(14)below will be met and after a visual inspection is conducted by an agent of the Board of Health. A replacement food establishment permit shall be issued by the Board of Health indicating outside dining is permitted and listing the overall seating capacity, only after it is determined by an agent of the Board of Health that all of the requirements Subsection A(2)through(14) of this section are met. (2) A menu shall be submitted to the Board at the time of application. (3)The dining area must be appurtenant and contiguous to the restaurant property. The dining area must be mentioned on the described premises as in the case of a common victualler's license. (4) Sufficient restrooms,both for customers and employees,must be furnished counting the additional outside seating as required by the State Plumbing Code and Town of Barnstable Health regulations. (5) A grease trap shall be of sufficient capacity,based upon 15 gallons per seat, as required by the State Environmental Code, Title V, and Town of Barnstable Health regulations.A grease recovery device may be installed to supplement an existing in-ground grease trap, after receiving the approval of the Board of Health. (6) All entrance and exit doors used by food service personnel and customers must be screened and provided with air curtains meeting National Sanitation Foundation standards.All windows or openings used for the transfer of food will be screened and provided with air curtains.Food cannot be stored or kept outside. All food must be prepared inside the facility's kitchen and kept inside until served. (7) A drainage system designed to eliminate odors will be required for all outdoor dining areas. Hose bibs with vacuum breakers must be available for washing down the dining area. (8)Trash dumpsters shall be situated no closer than 50 feet from an outdoor dining area. If such a dumpster is in the line of sight from the dining area, it must be hidden from view. The area around the dumpster and stockade must be kept clean and free of litter. Dumpsters must be closed with adequate covers designed to prevent entrance of rodents and birds and sealed to control odors. (9)The patio or other ground surface must be of constructed of material readily cleanable and not susceptible to dust, mud,or debris. (Brick, tile, and concrete are examples of acceptable materials.) (10)Table tops must be smooth,nonporous, easily cleanable and durable,and readily maintained in a clean and sanitary condition. (11)Food-service personnel must constantly police the dining area for wastepaper, garbage and other trash. Placement clips, cup holders and other such devices must be utilized to prevent blowing paper. Covered trash receptacles must be provided in close proximity to the dining area and must be emptied as needed to prevent overflowing. (12) Strict cleanup practices must be adhered to.Waitstaff and buspersons must clean up after each patron as in indoor 3ining.Each establishment must abide by all regulations contained in Article X,Minimum Sanitation Standards for Food Service Establishments, of the Commonwealth of Massachusetts, Department of Health Sanitary Code. (13) Outside food handlers must have easy access to handwash sinks and cleaning cloths.Facilities for preparation and iisposal of sanitizing solutions must be accessible. (14)Hair nets or other effective hair restraints, such as hats covering exposed hair, shall be worn by all outside food or irink handlers. Beards and mustaches must be neatly trimmed. B. Exemption from doorway air curtain requirement in Subsection A(6) above: The Board of Health may waive the requirement to provide air curtains.at the doorways only if no waitstaff services will be provided to the outside dining area(self-service only). QAApplication Forms\OUTDINAPCHECKLIST.doc MAW• 13. 2C 13 4,58PM 508 295 5627 Q 7527 P. 1 e Law Offices Of e�a6y s : Schilling P.C. Telephone 508-775-0700 11 5F m th' o'ad 24 Fax 508-775-0792 Centerville N1A 02632 Email law@cape,corrt FAX COVER SHEET �30 Fax: cc Fax: r t From: By: Pa (Inrluding Craver 5heetl Date: ------------------------------ d Urgent O For Revie4v Cl Please Comment 7 Please Reply t 41, j lY1e doeumftlts uceomPa►tYtn$lhts k`Lx alion is'mend l to be for tltc ioii over Idwr contain eeor the ti dry dual oom The rV Ott caned on this true m"m)sltoct.elf ,t cal»ch is co0dentiul and privileged. The inform discloaure, copying, di3tributim,or use of the eontcnts AthL; 'ILY � Ir tio`Nl; you arc not the intcnclzd reeipieu,be awaro that any prohibited. 1T YOiJ HAVE REC:IIV'ED'1TI1S FA}�'i'RpI3SMLSSfbN IN ERROR,P1,�5rr-NOTIFY US 1MA�D x 1 I LAW OFFICES OF TniwDo i.E A. SCMLLINGI( P.C. 1185 FALMOUTH ROAD, CENTERVILLE,.MA.02632 TELEPHONE: (508) 775-0700;. FAX: (508) 775-0792 www.lawcapecod.com EMAIL: law@cape.com MEMORANDUM To: Town of Barnstable Board of Health 200 Main Street Hyannis, MA 02601 From: Ted Schilling, Esquire Date: March 25, 2013 Re: VARIANCE REQUEST FORM - Map/Parcel ID: 117-088 791 Main St., Osterville, MA 02655 Applicant: James P. Surprenant / Crisp Flatbread, Inc. Reason For Variance: Petitioner seeks a variance to allow for indoor seating of 34 and outside seating for 14 for a total of 48 seats, as shown on the attached plan. Petitioner is opening a new restaurant at 791 Main Street, Osterville, formerly occupied by Sweet Tomatoes Pizza Restaurant. Sweet Tomatoes operated from.2009 to 2012 with a seating capacity of 34 seats inside and 12 seats outside for a total of 46 seats. Petitioner believes that the seating capacity variance will not adversely.impact the septic system for the following reasons: (1) Petitioner will agree to pump the system on May 1,July 1, September 1 and December 1, or at such intervals as the Board shall determine necessary. (2) Osterville, as is the rest of Cape Cod, is.primarily a Summer resort area with the most usage between April and September. There are approximately 6,000 year- round residents and obviously, Winter usage would be substantially less, especially the .14 outside seats, which will end by.October 1 and not.begin until after May 15`h. (3). P itioner�(48) gree to any reasonable request of the Board to secure the seating for rty-e' seats. y: Theodore A. Schilling Attorney for James P. Surpren t March 22, 2013 Town of Barnstable Board of Health 200 Main Street Hyannis, MA 02601 RE: Variance Request Map/Parcel: 117-088 791 Main Street, Barnstable (Osterville) 02655 Business: Crisp Flatbread, Inc. Dear Board of Health: I, Richard B. Egan, Jr. managing trustee of Blossom Valley Nominee Trust Of Osterville, MA., as owner of the above real estate, hereby authorize Attorney Ted Schilling of Centerville (on behalf of his -client, James P. Surprenant for Crisp Flatbread, Inc.) to file a Variance as concerns the number of seats to be allowed in the restaurant to be located at 791 Main Street. Very truly yours, Blossom Valley Nominee Trust. Richard B. Egan, Jr. m trustee PO Box 691 Osterville, MA 2655 Mkv. 13, 2C13 4:5EPM `5(18 295 5627 Q 7527 P. 3 `:• LAW OFFICES OF TO' 0;� mu A. SCHILLING, P.C. 201 „� pL14 FAumouTfl RoAn,CurrMVa.LE,MA 02632 "Fj (508)775-0700; FAx:(508)775-0792 www.lawcapecod.com FNWL:law@cape.com DIVISION MEMGR�NDUM To: Town of Barnstable Board of Health 200 Main Street Hyannis,MA 02601 From: Ted Schilling, Esquire Date: May10, 2013 Re: AMENDED VARIANCE REQUEST FORM - Map/Parcel ID:117-088 791 Main St., osterville, MA 02655 Applicant: lames P.Surprenant/Crisp Flatbread,Inc. Re in For Variance: Petitioner seeks a variance under Article XV Section 360-45c for an increase in Mass Estuaries by allowing the installation of a new distribution box and connecting pipe replacing the original distribution box which feeds the leaching field in the parking lot By tying in the old system to the new system, which old system is still in operational condition, will allow for enough leaching to accommodate the seating requested by Petitioner, which seating was previously approved in 1997 and has been consistently used at the location by the various restaurant previous 14cated there. The Board of Health can approve this variance under 360-45c since the property cannot be (1) connected to town sewer, which is not available,(2)the enforcement thereof would be a manifest injustice since the property was previously permitted for the seating by combined use of the 2005 system and the existing old system coupled with the seasonal use only of 14 outside seats. The protection of the salt water estuaries under the Act will not be adversely affected. petitioner seeks a variance to allow for indoor seating of 34 and outside seating of 14 for a total of 48 seats,as shown on the attached plan. Petitioner is opening a new restaurant at 791 Main Street,Osterville,formerly occupied by Sweet Tomatoes Pizza Restaurant. Sweet Tomatoes operated from 2009 to 2012 With a seating capacity of 34 seats inside and 12 seats outside for a total of 46 seats. MV, 13, 2C 13 4;58PM 508 295 5627 Q 7527 P. L LAW OFFICES OF THEOWRE A, SCHILLING, P.C. 1185 FALmouTIi ROAD,CENTERVILLE,NSA 02632 TELEPHONE:(508)775-0700; FAX:(508)775-0792 www,lawcapecod.com EMAM:law@cape.coM Petitioner believes that the estuary variance allowing for the connection and the upgrade of the exist' old ystsm to new system will not adversely impact the sait water estuary and will not cre an isk to th ubiic health. heo a hilling Attorney for James P.Surpr ant LAW OFFICES OF TH.E®D®RE As SCMLLINV' PoCe 1185 FALMOUTH ROAD, CENTERVILLE,MA 02632 TELEPHONE: (508)775-0700; FAX: (508) 775-0792 www.lawcapecod.com EMAIL: law@cape.com MEMORANDUM To: Town of Barnstable Board of Health 200 Main Street Hyannis, MA 02601 From: . Ted Schilling, Esquire Date: March 25, 2013 Re: VARIANCE REQUEST FORM - Map/Parcel ID: 117-088 791 Main St., Osterville, MA 02655 Applicant: James P. Surprenant/ Crisp Flatbread, Inc. Reason For Variance: Petitioner seeks a variance to allow for indoor seating of 34 and outside seating for 14 for a total of 48 seats, as shown on the attached plan. Petitioner is opening a new restaurant at 791 Main Street, Osterville, formerly occupied by Sweet Tomatoes Pizza Restaurant. Sweet Tomatoes operated from 2009 to 2012 with a seating capacity of 34 seats inside and 12 seats outside for a total of 46 seats. Petitioner believes that the seating capacity variance will not adversely impact the septic system for the following reasons: (1) Petitioner will agree to pump the system on May 1, July 1, September 1 and December 1, or at such intervals as the Board shall determine necessary. (2) Osterville, as is the rest of Cape Cod, is primarily a Summer resort area with the most usage between April and September. There are approximately 6,000 year- round residents and obviously, Winter usage would be substantially less, especially the 14 outside seats, which will end by October 1 and not begin until after May 15`n (3) P itioner w' agree to any reasonable request of the Board to secure the seating for rty-e' (48) seats. 4 y: Theodore A. Schilling Attorney for James P. Surpren t f Town of Barnstable w Regulatory Services -STABLE. Thomas F. Geiler,Director 16yg Buildin Division g Thomas Perry, CBO, Building Commissioner 200 Main Street, Hyannis, MA 02601 www.town.ba rnsta ble.ma.us Office: 508-862-4038 Fax: 508-790-6230 MEMORANDUM TO: Tom FROM: Lois DATE: 5/27/09 RE: Sweet Tomatoes Darren Bagley-Heath came in yesterda y regarding the capacities at Sweet Tomatoes. He now has Interior Seating Capacity of 34, Outside Seating of 12 for a total of 46. He said he often has.people standing in the lobby waiting for take-out orders. These are not standees having food or drinks,just people waiting for their orders. British Beer has a I capacity of 32 for Staff and Waiting. Do you want to add a number for Lobby Waiting? PO Do you need to go out to measure? Would this push the capacity over 50 and trigger a Certificate of Inspection? 100 He may also want to increase his Interior Seating Capacity, and Ralph thinks he could have more seating but that he didn't want to go over 50. I told Mr. Bagley-Heath that interior and outside seating are added together to determine if it is over 50 for a COI. Please call him at 774-238-1616. You may want to make a site visit. Ralph asked me to pass this one onto you. a.. March 22, 2013 Town of Barnstable Board of Health 200 Main Street Hyannis, MA 02601 RE: Variance Request Map/Parcel: 117-088 791 Main Street, Barnstable (Osterville) 02655 Business: Crisp Flatbread, Inc. Dear Board of Health: I, Richard B. Egan, Jr. managing trustee of Blossom Valley Nominee Trust Of Osterville, MA., as owner of the above real estate, hereby authorize Attorney Ted Schilling of Centerville (on behalf of his client, James P. Surprenant for Crisp V Flatbread, Inc.) to file a Variance as concerns the number of seats to be allowed in the restaurant to be located at 791 Main Street. Very truly yours, Blossom Valley Nominee Trust. . Richard B. Egan, Jr. m trustee PO Box 691 Osterville, MA 2655 z Miorandi, Donna From: McKean, Thomas Sent: Thursday, March 28, 2013 3:05 PM To: 'Beth Dillen' Cc: Miorandi, Donna Subject: RE: 791 Main Street, Osterville Good Afternoon, Health Inspector Donna Miorandi telephoned your lawyer, Theodore Schilling, this morning and provided him with two options. The two options are to: (#1) request a change to the required flow rate (which is currently 35 gallons per seat) to Massachusetts Department of Environmental Protection (DEP) , or (#2) request a variance from the Board of Health from the Saltwater Estuary Protection Zone Regulation limiting sewage flows to 440 gallons per "acre per day. Option #2 would also involve upgrading the septic system by increasing the size of the septic tank and the leaching facility. The issue is this establishment is limited to 35 seats due to three reasons; - the limited capacity of the septic tank, - the limited capacity of the leaching facility, and - the fact that this land is located within a Saltwater Estuary Protection Zone (flow is limited to 440 gallons per acre per day) . A request to install more than 35 seats cannot be approved by the Health Division. This Office does not grant waivers or variances in this regard. If you should have any questions, please feel free to telephone me at 508 862-4640. I am also available from 3 :30 until 4:30 both today and tomorrow and also at 9:00 a.m. tomorrow. Sincerely, Thomas McKean -----Original Message----- From: Beth Dillen [mailto:elizabeth dillen@yahoo.com] Sent: Wednesday, March 27, 2013 7:21 AM To: tom.mckean@town.barnstable.ma.us Cc: McKean, Thomas Subject: 791 Main Street, Osterville Hi Tom - I'm not sure you remember me, I used to work in Growth Management with the Accessory Apartment Program. I hope you're doing well! I was wondering if you might have some time this week for my husband, Jamie Surprenant, and I make an appointment to come to your office regarding a restaurant space we are taking over at 791 Main Street, Osterville (formerly Sweet Tomatoes) . We are encountering some confusion over the number of seats allowed, which is now affecting the scheduling of our liquor license hearing, which could ' jeapordize the viability of the whole project (as I'm sure you can imagine) . We can work around your schedule, whatever time you have available would be much appreciated. I can be reached via this email, or at (508) 367-6150. Thanks Tom! Beth Dillen Sent from my iPhone 1 J Crocker, Sharon From: McKean, Thomas Sent: -Thursday, May 09, 2013 8:48 AM To: Crocker, Sharon Subject: Fw: 791 Main Street Osterville, Crisp Flatbread Inc-Seating i ----- Original Message ----- From: McKean, Thomas To: 'James Surprenant (5085345551) ' <jamie. surprenant97@gmail.com> Cc: 'Wayne Miller' <wamdoc@verizon.net> Sent: Thu May 09 08:32:13 2013 Subject: RE,: 791 Main Street Osterville, Crisp Flatbread Inc- Seating Good Morning Mr. Surprenant, I request that you make a few corrections to your letter• there are a few errors which I take offense to. I did not approve your building permit then later call you to, cancel the approval. I recall a particular health inspector was attempting to each you by e-mails and phone calls regarding several issues concerning your proposed food establishment plans over a period of several months.. Perhaps, you received a phone call from that health inspector. In regards to a statement you allege I verbally made, I did not make such a statement. Instead I indicated to you, after finding the letter from the Board, that I originally believed that it might be grandfathered. I did not indicate to you that it shouldn't have been brought before the Board. Perhaps you heard that from someone else? Sincerely, T. McKean -----Original Message----- From: James Surprenant (5085345551) [mailto:jamie.surprenant97@gmail.com) Sent: Wednesday, May 08, 2013 7:37 PM To: rich@capewideenterprises-.com; tas@lawcapecod.com; Weil, Ruth; Crocker, Sharon; McKean, Thomas; JamesCote508@comcast.net; RBEgan@verizon.net Subject: 791 Main Street Osterville, Crisp Flatbread Inc- Seating I j ) To whom it may concern: j Attached is a letter addressed to Dr. Wayne Miller in regards: to my hearing with the Board of Health May 14th. Please feel free to contact me with any question or for additional information. i Sincerely, Jamie Surprenant I 508-776-6300 i i i I i Excerpt from the Board of Health Meeting Minutes on 10/08/2013: A. Ted Schilling, Esq. representing James Surprenant, owner, Crisp Flatbread, 791 Main Street, Osterville, variance from Title V for additional seating (continued from May 14, 2013 meeting). James Suprenant was present and said he is open and everything has been resolved. Dr. Miller summarized saying originally the Board had approved temporary seating outside in the summer with monitoring of the water supply. Due to unexpected events, the restaurant did not open until late in the summer. Mr. Suprenant said that they have the outside seating currently and have begun the monitoring. Dr. Miller said the July and August months of the monitoring will be the most essential reading. It is fine to have the outside seating there as the Board does not anticipate they will be used much in the colder weather and to continue with the monitoring of water monthly through September. Jim Suprenant asked if the irrigation system is monitored, can they subtract that water from the usage in October when reviewed. He had spoken with Craig Crocker, COMM, and Craig said they would just put a separate mete on the outlet itself, for irrigation. Dr. Miller said that would be fine. Upon a motion duly made by Dr. Canniff, seconded by Mr. Sawayanagi, the Board voted to grant the use of the outside seats through September 2014 with the condition that the establishment return to the Board in October 2014 to see whether the septic is handling the flow. (Unanimously, voted in favor.) __ 1 Town of Barnstable OFFICE OF TOWN ATTORNEY 367 Main Street Hyannis MA 02601-3907 RUTH J.WEIL,Town Attorney Tel.#: 508-862-4620 T. DAVID HOUGHTON, 1st Assistant Town Attorney Fax#: 508-862-4724 CHARLES S. McLAUGHLIN,Jr.,Assistant Town Attorney CLAIRE R. GRIFFEN, Paralegal/Legal Assistant PAMELA D. GORDON, Legal Clerk Inter-office Memorandum To: Tom McKean, Director, Health D' ion From: Ruth J. Weil, Town Attorney Date: June 7, 2013 Subject: Crisp Flatbread, Inc. Memorandum of Understanding, 05/31/13 Our File Ref: 2013-0145 We are returning herewith the original of the signed Memorandum of Understanding between Crisp Flatbread, Inc. (which has been signed by James Surprenaut) and the Town of Barnstable Health Department regardiU the o seating capacity of Crisp Flatbread, Inc. A copy of this MOU has beg scanned and forwarded on to Attorney Ted Schilling. zze ZZ RJW:cg Encl. ` [2013-0145\mckean memo signed crisp flatbread return mou-060713.doc L _ _ 1 ! Y� MEMORANDUM OF UNDERSTANDING So- This Memorandum of Understanding is entered into this j'/ of May, 2013 by and between Crisp,Flatbread Inc.,by and through its President and Treasurer,James P. Surprenaut, having a business address at 791 Main Street, Osterville, MA 02655 (hereinafter referred to as "CRISP")and the Town of Barnstable Health Department, by and through its director, Thomas McKean, and having a business address at 200 Main Street,Hyannis, MA 02601 (hereinafter referred to as "Health Departmen6. All of the above collectively referred to in this Memorandum of Understanding as to the "Parties". WHEREAS,this Memorandum of Understanding is created for the purpose of memorializing the conditions and stipulations under which a Temporary Permit to Operate a Food Establishment was issued to CRISP by the Health Department to allow it to operate its restaurant on temporary basis only with 35 inside seats and 13 outside seats through October 8, 2013. 1. The property located at 791 Main Street, Osterville, MA 02655 on which CRISP is operating its food establishment(hereinafter the "Property") is located on .34 of an acre and contains an on-site sewage disposal system with a capacity of 1231 gallons per day. By application dated March 26, 2013, CRISP applied for a variance from the provisions of 310 CMR s. 15.203 and 310 CMR s. 15.204. 2. The Property on which CRISP is operating its food establishment is subject to §360- 45,the Barnstable Board of Health's regulation for the Protection of Salt Estuaries. By t application dated May 13, 2013, CRISP applied for a variance from §360-45. 3. Due to certain extenuating circumstances and based upon 1) CRISP's expressed willingness to work out a long term solution to address the nitrogen-loading challenges on this Property and 2)the water usage records provided by CRISP documenting that the average daily water use for the prior occupant of the space, which allegedly operated seasonally with a number of seats in excess of the 35 permitted under the 2005 system, the Director of Public Health has agreed to issue a temporary permit to operate with a total of 35 seats inside and 13 seats outside. Outside seats are seasonal use only and said outside seats shall not be permitted after October 8, 2013,unless otherwise permitted by a new permit issued by the Barnstable Board of Health. 4. This temporary permit is conditioned upon CRISP providing the Board of Health with certified monthly water usage readings for June through and including September,to be performed by the Centerville-Osterville-Marstons Mills Water Department at CRISP'S expense. Said water usage readings shall be submitted to the Board of Health no later than the fifth day of each month beginning in July,2013. 5. The Board of Health hearing on CRISP'S pending variance application requests has been continued until October 8th, 2013. CRISP shall provide abutters with notification of said hearing pursuant to the provisions of Section 385-5 of the Barnstable Code. 6. The parties to this Memorandum of Understanding acknowledge and agree that the temporary allowance by the Barnstable Health Department of the increased number of seats is based upon the very temporary nature of the permit and that this document may not be used or introduced as an admission or evidence in any future application, variance hearing or court proceedings that the increased number of seats is acceptable to the Board of Health or the Health Division in any future permits, even if documented water flows remain lower than the capacity of the on-site sewage disposal system. 7. CRISP acknowledges that nothing herein shall preclude the Board of Health from requiring CRISP, after taking evidence on CRISP'S request for a variance under §360-45, to upgrade the on-site sewage disposal system on the Property to an I/A technology as a condition of allowing in excess of thirty-five(35) seats. �I JardeSuena , resi ent and Trea er isp, Flatbread Inc., 791 Main Street Osterville, MA 02655 c an, Director t Barnstable Health Department, 200 Main Street Hyannis, MA 02601 e m r jX ,, •„ rw,:.ra a, .ism'. . :x:.. w- a^' r ,. ,t,. .. "a+r` MR.* #. '7' My u-FIIe�x.E:md lt-a'.tT,�O.O,,ljs. t H,•r; .:..':�x r"y :ox:.:.¢ --,u�,+. r.,, r•3wv'e.• if'.(,'.*-�,. �.. -t.-.v'#a.`«:*j�,:.+. i: [w �1-rk„�.' ' `,�. '&•+:n.•�y.. a.`,.. r r=, oil e<, T x. w,t e1R ` P7,77174- . .. ... .'°,: .:,. .-,.,,:.„."�:�3:.. >ta...,.,.,.,•m. .,._...,I .�wa ..� -.�"..:,, I , '�, ;.... ,. 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C.- _ . m a.cc-. ,�..-car -�.�'s °_ a t SH ,y.m r, a.s<;;h _ _'°' :_., w",.• :z, ° ,,. ` 8ik ',w a «., fir_ 'a `. ."� '.e,ff<: e •w,:.� ._., Department oY,boa, I reference: ,... • � y 5, a a:� � ,-` '"a- W�xy� -• s. ,, .r,�'# .• ;�.� ,�9 �;,,,.< . : a ,. .- .,`, ,` y �'�, ,+` a .� � 'n `�a„�u, 7;� � r�wt,�".' x '�w `~;'"' �of r, a' aar�*,{- v t Int ax M"icr'osaPE'Outlook Parcel Looku'�`"'r�hlmdaws; a Mains stern'Ml6nu TO. �. >..-...:.. ,.:..� .<, y- zs+ - i P. C: R tP FLATHEAD INC. 9"'.Zza-M'JJino Err May 8, 2013 Dr.Wayne Miller Town of Barnstable Board of Health 200 Main Street Hyannis,MA 02601 Dear Dr. Miller: I am writing in reference to my recent appearance before the Board of Health on April 9, 2013 on behalf of Crisp Flatbread,Inc. at 791 Main Street,Osterville for a variance from Title V for additional seating. I feel it is important to follow up on several points that were raised at the hearing and to inform you of some recent developments. Firstly, it was repeatedly stated at the hearing that the Board of Health had never approved 48 seats at this establishment. Health Director Tom McKean recently contacted me to provide a copy of an approval by the Board of Health for 32 seats inside and 16 outside(a total of 48 seats), dated April 22, 1997(see attached,Exhibit A). Mr.McKean apologized for having overlooked this key document in the file and not providing it to the members of the Board prior to the hearing. He further stated that had this document been brought to his attention sooner,this proposal never_would have been put on the Board of Health agenda. Based on several conversations I have since had with Health Department staff, it is my belief that this should be grounds for the property to be"grandfathered" and considered in compliance under Title V,as it predates the more stringent regulations that were passed in 2008. In addition,the Health Director signed off on a building permit issued for Crisp Flatbread, Inc. on March 1,2013 in response to my application for 49 seats. As a successful restaurant operator for the past two decades, I would never have entered into this venture without completing my due diligence on the property and its capacity. After researching the Health, Building and Licensing Department files(showing indoor and outdoor seating totaling 48) and having an informative septic inspection performed by Capewide Enterprises, I felt confident to pursue this "like for like"project(a pizza place for a pizza place) further. We did not address the size of the system at that time because we had no intention of asking for more seating than was already referenced in the files from all three departments. When this building permit was issued, my contractor immediately began extensive(and costly) interior demolition and rehab of the building and I entered into binding contracts to complete a 48 seat restaurant. Approximately a week later I was contacted by a Health Department staff member who said the Director had hastily signed off on the permit and I would need to retain an attorney and appear before the Board. As you can imagine,this has poseda severe financial hardship on a project that simply will not be viable without the 48 seats allowed on the Board's approval issued in 1997. i p.2 Based on these circumstances, it seems clear that the property at 791 Main Street, Osterville should be allowed to operate as a 48 seat restaurant. If the Board is not walling to grandfather the seating based on its approval in 1997,than I would hope that you would consider granting me a variance to the MA Estuaries Project and allowing me to tap into the property's original viable system. In response to concerns that there imy not be enough leaching capacity to accommodate the number of seats during peak season, we propose that the distribution box between the old and new systems be replaced and speed levelers installed as well as the feeder pipe to perforated pipe. (sec attached,Exhibit B). I believe this should address the Board's concern for the environment and my concerns about operating a restaurant that's initial investment and long term success was based on the Board's approval of 48 seats total in 1997. Thad you for your consideration of this matter. I can be reached at 508-776-6300 with any questions or for additional information. Sincerely, Jamie Surprenant Cc: Town Attorney Ruth Weil Councilor James Cote Mr. Thomas McKean Mr. Paul Canniff i Mr. Junichi Sawayanagi Mr. Ted_Schilling, Esq Mr. Richard Egan p.3 FROM = HREWIIG GROUNDS CAFE FAX NO. 538-420-1311 Mar. 04 2004 09:33RM PI TOWN OF BARNSYABLE e OFFICE OF E ..,Z, BOARD OF HEALTH 0•& 3s7 MAIN STREET 639 �r HYANNtS,MASS.02601 April22, 1997 Donna Baratta Breaking Grounds 791 Main Street Osterville,MA 02655 Breakiq Grounds Restaurant Dear Ms.Baratta; You are granted a conditional variance from xegutauon 14, oz uic i vwu ua A-"u u..... 1'lealth RegUMC)nS, to have ou151de dining ax 733cnkiug Grounds 7t.oatnuraat, 791 Main Street, osterville,MA.,Kith the following coadifions: (1) The applicant must meet all of the criteria cantaincd in paragraphs A through O of the Board of 1.lealth criteria for variances for outside dining Failure to do so will result in rcvacatian of your outside privilege. (2) The applicant must install air curtains and screen doors at all doorways,serving windows,and apertures used in serving food or drink (3) The total indoor seating capacity shall not exceed 32 seats. The total outdoor seating capacity shall not exceed 16 seats. (4) The appiieaat,must receive approval of the Town of Barnstable Licensing Authority. (5) The air doors shall be turned on all times the door is open. The doorway vrhich is not screened and provided with an air curtain shall be kept closed or shO be screened. au.a. p.4 FROM ERERKING GROUNDS CAFE FRX NO. 5@9-420-13I1 Mar. 04 2004 09:34RM P2 'AP�2- The Board reserves the right to terminate your outside dining should any unsanitary conditions be observed. A copy of the criteria for granting variances for outside dirssng is enclosed. strip compliance,%itb this criteria is required. Very truly Yours. Susan G-RaxKS. Chairmen Board ofRealth Town of Barnstable SGRlbcs I cc: Actitig Town manager Licensiamg Agent i i mm ., p.5 EX40 17 3 LN'iE1-1,P ISES, LLt' J.P. MACC)MBER S SON • .Sinee 1978 i I May 8, 2013 To Whom It May Concern, Prior to Mr. Surprenant making a deal with the owner,of the subject property at 781 Main Street, Osterville, he asked me to complete an informative septic inspection. My findings at that time were favorable with a few items that would need to be addressed. One of the items was the original distribution box.The distribution box is still in place and showing signs of breaking down. The original box was left as a way point to the new distribution box which feeds into the leach field in the parking lot. During conversation at the Department of Health concerning-the amount of seating and not have enough leaching capacity to accommodate it, i brought to the heath agents attention that the system was still in operating condition at the front of the property. I returned to do yet another informative inspection of the original system.The system could adequately handle additional flow. The distribution box would need to be replaced and speed levelers installed as well as.the feeder pipe to perforated pipe. Thank you, Richard Capen Capewide Enterprises, LLC I i Capc-. icaFini:r},rises. ur; I i I I � VT 7 k 41, Cap -tvide, 4 ENTERPRISES, LLC J.P. 11`iACOMBER & SON • Since 1928 153 Commercial Street AAashp'ee, MA 02649 March 25, 2013 To Whom It May Concern, An informative septic inspection was completed at 791 Main Street, Osterville,,Map/Parcel ID:117-088, at the end of 2012.The system was upgraded in 2005 and is comprised of a 1000-gallon grease trap, a 2500-gallon septic tank, (2) distribution boxes and a leach field of flo-diffusers.The system.is in good working order, The system's grease trap is able to accommodate 66 seats.The septic tank is rated for approximately 35 seats based on today's code. It is my opinion with proper maintenance this system could support the 14 seasonal seats that are being requested. The owner/operator of the restaurant owns two other restaurants which my company maintains, the Five Bays Bistro in Osterville and Anejo Mexican Bistro in Falmouth. Capewide has never been called off or been re-scheduled from routine maintenance of these restaurants. Mr.Suprenant takes the maintenance of his sytems seriously and understands the importance of protecting his systems as.well as the environment.' Capewide would pump the grease trap on a quarterly basis (at.a minimum) and it would.be:inspected monthly during the times that the additional seating was being utilized.The septic tank would also be pumped once at the beginning of the Summer season and once at the end of the season (October 15th). Respectfully, Rich Ca.pen Licensed Title V Inspector Licensed Title V Installer Registered Hauler Phone: 508.477.8877 Fax. 508.477.1977 Ricli C'apew•ideEnt�-rprises.coni Joao@CapewideF-nterprises.com t,VNn%.Ca peu,i ae—nterpri ses.com 0 J MEMORANDUM OF UNDERSTANDING This Memorandum of Understanding is entered into this._of May, 2013 by and between Crisp, Flatbread Inc.,by and through its President and Treasurer, James P. Surprenaut, having a business address at 791 Main Street, Osterville, MA 02655 (hereinafter referred to as "CRISP") and the Town of Barnstable Health Department, by and through its director, Thomas McKean, and having a business address at 200 Main Street,Hyannis, MA 02601 (hereinafter referred to as "Health Department). All of the above collectively referred to in this Memorandum of Understanding as to the "Parties". J WIMREAS,this Memorandum of Understanding is created for the purpose of memorializing the conditions and stipulations under which a Temporary Permit to Operate a Food Establishment was issued to CRISP by the Health Department to allow it to operate its restaurant on temporary basis only with 35 inside seats and 13 outside seats through October 8, 2013. 1. The property located at 791 Main Street, Osterville, MA 02655 on which CRISP is operating its food establishment(hereinafter the "Property") is located on.34 of an acre and contains an on-site sewage disposal system with a capacity of 1231 gallons per day. By application dated March 26, 2013, CRISP applied for a variance from the provisions of 310 CMR s. 15.203 and 310 CMR s. 15.204. 2. The Property on which CRISP is operating its food establishment is subject to §360- 45,the Barnstable Board.of.Health's regulation for the Protection of Salt Estuaries. By application dated May 13, 2013, CRISP applied for a variance from §360-45. 3. Due to certain extenuating circumstances and based upon 1) CRISP's expressed willingness to work out a long term solution to address the nitrogen-loading challenges on this Property and 2)the water usage records provided by CRISP documenting that the average daily water use for the prior occupant.of the space,which allegedly operated seasonally with a number of seats in excess of the 35 permitted under the 2005 system, the Director of Public Health has agreed to issue a temporarU_permit to operate with a total of 35 seats inside and 13 seats outside. Outside seats are seasonal use only and said outside seats shall not be permitted after October 8, 2013,unless otherwise permitted by a new permit issued by the Barnstable Board of Health. 4. This temporary permit is conditioned upon CRISP providing the Board of Health with certified monthly water usage readings for June through and including September,to be performed by the Centerville-Osterville-Marstons Mills Water Department at CRISP'S expense. Said water usage readings shall be submitted to the Board of Health no later than the fifth day of each month beginning in July,2013. 5. The Board of Health hearing on CRISP'S pending variance application requests has been continued until October 8th, 2013. CRISP shall provide abutters with notification of said hearing pursuant to the provisions of Section 385-5 of the Barnstable Code. III 6. The parties to this Memorandum of Understanding acknowledge and agree that the temporary allowance by the Barnstable Health Department of the increased number of seats is based upon the very temporary nature of the permit and that this document may not be used or introduced as an admission or evidence in any future application, variance hearing or court proceedings that the increased number of seats is acceptable to the Board of Health or the Health Division in any future permits, even if documented water flows remain lower than the capacity of the on-site sewage disposal system. i 7. CRISP acknowledges that nothing herein shall preclude the Board of Health from requiring CRISP, after taking evidence on CRISP'S request for a variance under §360-45, to upgrade the on-site sewage disposal system on the Property to an I/A technology as a condition of allowing in excess_ of thirty-five (35) seats. (� A _f � `l / r James f'Surprenaui, Nesi Jntand Treas er Crisp, Flatbread Inc., �` 791 Main Street Osterville,MA 02655 a c an, Director Barnstable Health Department, . 200 Main Street Hyannis, MA 02601 ' I I , j Town of Barnstable Barnstable OFFICE OF TOWN ATTORNEY AB-AmericaM " B" MASS. 367 Main Street y nss. g' t639• aim Hyannis MA 02601-3907 FD 1A0r 2007 RUTH J.WEIL,Town Attorney Tel.#: 508-862-4620 T. DAVID HOUGHTON, 1s`Assistant Town Attorney Fax#: 508-862-4724 CHARLES S. McLAUGHLIN,Jr.,Assistant Town Attorney CLAIRE R. GRIFFEN, Paralegal/Legal Assistant PAMELA D. GORDON, Legal Clerk Inter-office Memorandum To: Tom McKean, Director, Health Division From: Ruth J. Weil, Town Attorney Date: June 5, 2013 Subject: Crisp Flatbread, Inc. Our File Ref: 2013-0145 Enclosed please find the original Memorandum of Understanding between Crisp Flatbread, Inc. and the Town of Barnstable Health Department regarding the seating capacity. This MOU has been signed by James Surprenaut on behalf of Crisp Flatbread, Inc. Please sign the agreement where indicated and return a copy of the fully executed agreement to us. Thank you. RJW:pg Encl. 20130145 mckean memo sign crisp flatbread mou.doc Message Page 1 of 1 McKean, Thomas From: Weil, Ruth Sent: Tuesday, May 21, 2013 10:47 AM To: 'tas@lawcapecod.com' Cc: Wayne Miller(wamdoc@verizon.net); McKean, Thomas Subject: Memorandum of Understanding between Crisp Flatbread Inc. and the Barnstable Health Division Dear Ted: I hope things are going swimmingly at your end.l am attaching a copy of the proposed Memorandum of Understanding for the above-referenced matter. If it meets with your approval, please have your client execute the document and return it to me for the signature of the Director of Public Health. Please do not hesitate to contact me with any questions. Best regards, Ruth Muth J. Wleil Town Attorney Town of Barnstable 367 Main Street Hyannis, MA 02601 508-8624620 (telephone) 508-8624724 (fax) The information contained in this electronic transmission ("e-mail") , including any attachment (the "Information") , may be confidential or otherwise exempt from disclosure. It is for the addressee only. This Information may be privileged and confidential attorney work-product or a privileged and confidential attorney-client communication. The Information may also be deliberative and pre-decisional in nature. As such, it is for internal use only. The Information may not be disclosed without the prior written consent of the Town Attorney's Office of the Town of Barnstable. If you have received this e-mail by mistake, please notify the sender and delete it from your system. Please do not copy or forward it. Thank you for your cooperation. 5/28/2013 I'� oessage Page 1 of 1 McKean, Thomas From: Weil, Ruth Sent: Wednesday, May 22, 2013 4:03 PM To: McKean, Thomas Cc: Wayne Miller(wamdoc@verizon.net) Subject: Privileged and Confidential CRISP Dear Tom: I spoke with Ted Schilling and he is sending his client a copy of the MOU and doesn't anticipate any problems. Obviously, no temporary permit should issue, until the MOU is executed. Please do not hesitate to contact me with any questions. Best, Ruth Ruth J. Veil Town Attorney Town of Barnstable 367 Main Street Hyannis, MA 02601 508-8624620 (telephone) 508-8624724 (fax) The information contained in this electronic transmission ("e-mail") , including any attachment (the "Information") , may be confidential or otherwise exempt from disclosure. It is for the addressee only. This Information may be privileged and confidential attorney work-product or a privileged and confidential attorney-client communication. The Information may also be deliberative and pre-decisional in nature. As such, it is for internal use only. The Information may not be disclosed without the prior written consent of the Town Att.orney's Office of the Town of Barnstable. If you have received this e-mail by mistake, please notify the sender and delete it from your system. Please do not copy or forward it. Thank you for your cooperation. 5/28/2013 IN r J - r Date: 03/05/2013 TOWN OF BARNSTABLE �X New Application LICENSE APPLICATION ❑ Renewal L� SAS (Q Transfer Mass 200 Main Street. i839 �� MA 02601 c a Hyannis, Other (508)962=4674 NO BiJSINESS MAY OPERATE Wimour A VALiD LICENSE ON THE ]?REALISES ®--- CRISP FLATBREAD, INC. Home phone#:_W _------- Name of applicanticorporationlLLC—---_791 Main S t. 5 0$ 77 6_..6..3.0 0... Business phone# _..__........ ..... Address of applicant/corporat.ion/LLC:---.--- - .. . .. .. . .. .. Osterville DXBIA N/A Business location: .. 791 Main:Street-, Ostervi ]. : ._0_25 ----•--- -------- -- Business mailing address: f-diffec . N/AenLb - -- -------- Lice.nseType NEW wine & malt beverages (rest. ) Annual X Seasonal .........................................._.......................... 46-1708067 Hours of'OPeration: ___ Federal ID# _ ----- — -- Hours.of Entertainment: none Hours of Alcohol;Service: 11 . DOA to 12 :00 Midnight: Name.of Manager: James Supka email: 3 immyzblt@yahoo.com ,_Cot.uit . MA 02635 Manager's permanent mailing address: .._72�Lake- St. ------ 7 7 4 2 3 8 8 7 31 Business hone#:. _� Manager's home phone#: - p --- - Name of ro erly,owner: Richard B. Egan_Jr. = ASSESSOR'SMAP/PARCEL#: MAP,.......�_1.. ....,..:...:.._...._.::. PARCEL ........088................._........... List any flammable substance or hazardous waste used in business(specify): Pipplicants must ONLY contact the Building Commi.ssioner's office., (50:8) 862- 4038, the `Board of Heart-h office, (508.) 862-46.44 and the appropriate Fire District off ice to schedule inspections .IF YOU AI;E. NOT OPEN OFFICE BUSINESS HOURS (8:30 - .4:30 daily-) Signature of applicant .... ....... ........ .......... ..r_�..w...use only.. . ....... . ...... ................... ... - REAL ESTATE TAXES PAID IN FULL - PAYMENT:AGREEMENT-IN EFFECT ON `IS-THIS USE PERMITTED WITHIN THISZONING DISTRICT? YES- fV0 ,Qp��r c.t v Butidtn tDivision INSPECTORS,APPROVAL Building/Zoning.... _ Date --___--- Board of Health______._-.__._. Date - - t Fire District ^__ Date �,__��_ Comments s :: ,t --. v --- ---- Gold•:BUY&n commissioner Pink Fre Depaomen/ .:Canary Health Division White:-L icensing Authority 9 Ade, Christine From: Geiler, Tom Sent: Friday, May 10, 2013 6:01 PM To: Ade, Christine Please•give-a-Tom-McK-earra-copy'-of:the-crisp-flatbread-license and.highlight_the capacity restriction. Ask himtto see me before the Board_of_Health.meet ing. nof- CC - ssc ad kaV L i aln tel 1 -des co The Commonwealth of Massachusetts For Reconsideration Alcoholic Beverages Control Commission ^' 239 Causeway Street o. Boston, MA 02114 y "'Issa�Ht,s ��y` www.mass.goy/abcc FORM 43 MUST BE SIGNED BY LOCAL LICENSING AUTHORITY Barnstable 04/08/2013 ABCC License Number City/Town Local Approval Date TRANSACTION TYPE(Please check all relevant transactions): ❑X New License New Officer/Director Pledge of License Change Corporate Name ❑ Transfer of License Change of Location Pledge of Stock Seasonal to Annual Change of Manager Alteration of Licensed Premises Transfer of Stock ❑ Change of License Type ❑ Cordials/Liqueurs Permit Issuance of Stock New Stockholder Other 6-Day to 7-Day License ❑ Management/Operating Agreement Wine&Malt to All Alcohol Name of Licensee Crisp Flatbread Inc. EIN of Licensee 46-1708062 D/B/A same Manager James C.Supka ADDRESS: 791 Main Street CITY/TOWN: Osterville STATE MA ZIP CODE 02655 Annual Wine&Malt Restaurant Annual or Seasonal Category:(All Alcohol-Wine&Malt wine, Type:(Restaurant Club,Package Malt&Cordials) Store,General On Premises,Etc.) Complete Description of Licensed Premises: Xe story building of approximately 2,500 sq.ft.with 3 entrances,bar,dining room(34 seats),kitchen area,outside seating(14 seats),4 employees. (3 w),ore--Yk0.r) 355605 Occu�IP� a �`f 5�vn2-�r�►�e . Application Filed: 3/7/13 4:00 pm Advertised: Barnstable Patriot 3/15/13 Abutters Notified: Yes QX No Date&Time Date&Attach Publication Contact Person for Transaction Theodore A.Schilling,Esq. i hone: (508)775-0700 ADDRESS: 1185 Falmouth Road CITY/TOWN: Centerville STATE MA ZIP CODE 02632 Remarks: The Local.Aensing Apporities Alcoholic Beverages Control Commission gy. - ` Ralph Sacramone Executive Director ABCC Remarks: i r Message Page 1 of 1 Ade, Christine From: Geiler, Tom Sent: Wednesday, April 10, 2013 12:45 PM To: Ade, Christine Subject: Re: Crisp Flatbread Send it with, 35 indoor and 14 outdoor with no more than 35 seats occupied at the same time. From: Ade, Christine To: Geiler, Tom Cc; Scali, Richard; Smith, Tracey Sent: Wed Apr 10 12:28:18 2013 Subject: Crisp Flatbread Tom, Has there been a decision on the outdoor and total seating for Crisp Flatbread by the Health Dept.? I am holding the application until you advise how it should be sent. Thanks, Chris Christine P. Ade. Administrative Assistant -Licensing Town of Barnstable 200 Main Street Hyannis, MA 02601 (508)862-4674 telephone (508) 778-2412 fax i 4/1.0/2013 Lr,7. WcoNOu.N(, I Yo i) Co v G> VAM (SUF—FP-67WAP� T) - kvilc- 41 rxf Centerville-Osterville-Marstons Mills Water Department P.O.BOX 369-1138 MAIN STREET OSTERVILLE,MASSACHUSETTS 02655 04r www.commwater.com OFFICE OF u WATER �► BOARD OF WATER COI IMSSIONERS WATER SUPERINTENDENTDE PT.�y TEL.No.508428-6691 FAX.No.508-428-3508 LETTER OF INTE\TT James P. Surprenaut October 8,2013 .;CRISP' 791 Main Street Osterville,MA 02655 Gentlemen: This is to advise you of the intent of the Centerville Osterville Marstons Mills Fire District, Water Department to certify monthly water usage readings at the above mentioned location. The readings will be taken on or about the 8th of each month until otherwise further directed. A beginning read was taken on October 8th 2013. Please do not hesitate to contact me should you require further assistance. Very�fuly yours r /.riaig A -rocker Superintendent Message Page 1 of 1 Crocker, Sharon From: McKean, Thomas Sent: Wednesday,,September 11, 2013 1:59 PM To: Crocker, Sharon Subject: FW: CRISP Flatbread, Inc-791 Main Street v � l Please place thi issue onto the next Board meeting agenda. -----Original Message----- From: Jamie Surprenant [mailto:jamie.surprenant97@gmail.com] Sent: Wednesday, September 11, 2013 11:40 AM To: McKean, Thomas; Wayne Miller; Weil, Ruth Subject: Fwd: CRISP Flatbread, Inc- 791 Main Street Tom- We had our health inspection this morning and David suggested I forward this to you. I have CC'd Dr. Miller as well. -'Jamie Surprenant 508-776-6300 --=------- Forwarded message ---------- From: Jamie Surprenant<jamie.surprenant97ggmail.com> Date: Mon, Sep 9, 2013 at 10:43 PM Subject: CRISP Flatbread, Inc - 791 Main Street To: ruth.weiI Ptown.barn stable.ma.us Dear Attorney Weil. I am writing regarding the temporary permit issued to CRISP Flatbread Inc to operate with 35 seats inside and 13'seats outside through October 8, 2013. As you may be aware, due to unanticipated delays in construction, CRISP has not yet opened its doors. The renovations needed have proven to be more extensive than planned, but on the upside, we are very pleased with the final product. As'a result of these'delays, the water meter has not been connected and the readings requested by the temporary permit have not been available to provide to the Board of Health. The hearing on CRISP's pendirig,.variance application has been continued until October 8, 2013. I respectfully request that the temporary permit be transferred to our first summer open for business, in 2014, to.give CRISP the opportunity to document the peak season water flows. I am happy to provide th'e monthly off season reports in the interim as a starting point, and any other information that would be helpful to:the Board. I appreciate your consideration of this request, and look forward to hearing from you and/or the Board as to how to",proceed. Sincerely, Jamie Surprenant (508) 776-6300 :9/11/2013 4 ! e Offi ® ��1n ARCHITECTS � ( � 7 February 15,2013 Mr. Paul Roma,Building Inspector Town of Barnstable 200 Main Street Hyannis,NIA 02601 Re: Village of Osterville Proposed Crisp Restaurant(wood fired pizza) 791 Main Street - IEBC Review of proposed restaurant plan at 791 Main Street,Osterville,MA According to tax records the existing building was built in 1969, It has had several owners and originally built as a bank but has been in use as a restaurant since 1998. The structure is a one story structure with masonry perimeter walls and bearing walls for the gable roof system. The roof is a combination of flat and gabled design elements all constructed of wood. The gabled sections of the roof are covered with asphalt shingles and the flat roof has an EPDM membrane. This building will be reviewed using the Chapter 7 of the IEBC:Alterations—Level 2 As such level 2 alterations include the reconfiguration of space,installation of additional equipment that did not previously exist and the addition or elimination of doors and windows. This work shall also comply with the provisions of Chapter 6 Level 1 Alterations. 1, The building construction classification is Type V B r 2. The use and occupancy classification is A-2 Restaurant(unchanged) 3. The existing building does not have sprinklers and is not required to, due to its size sunder 5,000 sf., an occupant load under 100 and the restaurant is on the ground floor. Per 2009 IBC section 903.2.1.2 Group A-2 4, Calculated occupancy Dining room and bar=34 „ Staff=6 Outdoor Seating= 14 Total=54 27 men and 27}women 5. The area of the building is 2,256 sf, (the kitchen is 670 sf and the dining room is 1,586 sf) 6. 248 CMR Uniform Plumbing Code requires: a. Female Fixtures 1/30 1 fixture required in restroom b. Male Fixtures 1/60 1 fixture required in restroom c. Lavatories 1/200 1 required in each restroom i, Bathrooms meet the requirement for fixture counts per code.Based on 54 occupants. (27 men and 27 women) 701.3 Compliance. All new construction elements, components, systems, and spaces shall comply with ` the requirements of the International Building Code. 880 main Street,5th Floor,V'Yaltham,MA 02451 www.sga•architects.coni I t. 781,693.7400 f. 781.693.7350 Section 703 Building Elements and Materials. The requirements of this section are limited to work areas in which Level 2 alterations are being performed,and shall apply beyond the work area where specified. Section 705 Means of Egress. All existing elements of egress will remain unchanged. The number of exit's meet the code requirement. There are currently 3 exits, one form the kitchen and two from the dining area. Section 706 Accessibility. The existing entrance and exits meet accessibility requirements. The bathrooms will be modified and upgraded to meet MAAB 521 CMR and ADA compliance. The bar and counter area will have an adjacent accessible table, not exceeding 34"and a minimum of 60" long,where the same service as the bar is available. Section 707 Structural. A structural analysis shall be undertaken and submitted to the building department addressing all of the'lateral, seismic and live load issues, if Level 2 alterations affect same. Section 708 Electrical. Existing installations and wiring in all work areas will be upgraded to meet the materials and methods requirements of Chapter 5. All existing wiring systems in the work areas will be inspected and brought up to code if found code deficient. Section 709 Mechanical. Reconfigured spaces intended for occupancy in work areas shall be provided with natural or mechanical ventilation in accordance with the International Mechanical Code. Existing hoods over cooking areas will be certified and inspected as to their proper operation and Ansul fire protection systems. Section 709.2 Altered existing(mechanical) systems. In mechanically ventilated spaces, existing mechanical ventilation systems that are altered, reconfigured or extended shall provide the minimum required ventilation air per person as stipulated in this section, or not less than the amount of ventilation air determined by the Indoor Air Quality Procedure of ASHRAE 62. Section 710 Plumbing.This section is governed by the Uniform Plumbing Code 248 CMR which is in effect for the State of Massachusetts. See fixture calculations above. Section 711 Energy Consei-vation. Level 2 alterations to existing buildings or structures are permitted without requiring the entire building or structure to comply with tell energy requirements of the Lrternational Energy Conservation Code. The alterations shall conform to the energy requirements of the International Energy Conservation Code as they relate to new construction only. Please call if you have any questions. Sincerely, e Thomas P. Scott,AIA Cc: Jamie Suprenant, Owner 0 File Miorandi, Donna From: jamie.surprenant97@gmail.com Sent: Monday, February 25, 2013 12:33 PM To: Miorandi, Donna Subject: 791 Main Street photo.JPG (118 KB)ATr30220.b(t(91- B) Donna- The hood system is existing and that it is why it is not on plan. It was installed in roughly 2006 and has air make up system as well as Ansul. I can meet you at site if you would like to see it in person but I believe you have already. I will send info on existing dish machine as well. -Jamie b I i 1 i A Finish Schedule "Crisp" J Dining area- Floor - laminate Walls - drywall washable paint Ceiling—drop ceiling Bar area- Floor—washable line-x Walls—washable'solid surface Ceiling— drop ceiling Bathrooms- Floor—tile with rubber co% baseboard Walls—drywall washable paint Ceiling— drop ceiling Kitchen.and all prep areas- w Floor— line-x with line-x baseboard zxj Walls—washable F.R.P. and stainless in prep areas Ceiling—drop ceiling with plastic clad panels washable and fire rr ted CD - w `-rD L, r- IL I w F_ 0Nm - O O ;= tz =W r - 4LLI IL(bO O 1 x u) I- Q m ::.i. ,, B EMPLOYEE 2i .j000LER ` � LOCKERS - _ a 0 .: ' ._ ....'- I ` r-r : IIH 0 -Kvv KITCHEN _ I._ 1 CHEMICAL STORAGE S..: `, PIZZA OVEN C x o I j r i STAMP WAITERS - �57A N E. ID 1 I r � �I k i PIZZA PREP M. w J' q- 1 �•. 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C3a�rl�a-ra.%v H�v�-ev��.aol.� (3rowv<-ier Su-v�.oLa.e. - wn-rv�.eol i,v�ov,-r c,�ay ov�+ti a�.d�yerv-eol• VVV-rV ,, k o v,,,,e,v�,,.a,oi �;25 r3ar�Cu-ate'y G�+�g e�rl�rea o� - wa�w�eo(, i,4� I L� d � Message Page 1 of 2 Miorandi, Donna From: jamie.surprenant97@gmail.com Sent: Friday, March 01, 2013 8:05 AM To: Miorandi, Donna Subject: Re: 791 Main Street-Crisp Flatbread, Inc. Thank you Donna. Let me know if you have any questions. -Jamie 508-776-6300 Serit from my iPhone On Feb 28, 2013, at 3:59 PM, "Miorandi, Donna" <Donna.Miorandi2town.barnstable.ma.us> wrote: Jamie: Just talked to boss and has said I can review it alone and pass on info to staff. Real busy now and I have to be in Cotuit tomorrow morning but I shall try to do this in afternoon and perhaps get it done for 3:30 tomorrow; if not, first thing Monday morning. Donna -----Original Message----- From: Jamie Surprenant [ma i Ito:jam ie.surprenant97@gmail.com] Sent: Thursday, February 28, 2013 12:08 PM To: Miorandi, Donna Subject: Re: 791 Main Street - Crisp Flatbread, Inc. Donna- I know you stated that your Department head doesn't allow you much office time to meet on matters such as our application for building permit but I am incurring significant costs every day that passes and we are not able to proceed with this project. If there is any way that you and your staff could find time to meet on this application sooner that next Wednesday it would be SO MUCH APPRECIATED! I know that I am not the only application you are considering and this is probably a busy time of year for you but it is imperative that I get this project moving in some direction sooner than later so that I can minimize unnecessary start-up costs and sacrifice any part of this upcoming [limited] summer season. Thank you for your consideration to this matter. -Jamie Surprenant 508-776-6300 www.fivebgysbistro.com www.anejomexicanbistro.com www.crispflatbread.com On Thu, Feb 28, 2013 at 9:16 AM, Miorandi, Donna <Donna.Miorandina,town.barnstable.ma.us>wrote: 3/1/2013 Message Page 2 of 2 Good Morning Jamie: Yes, I do. We will review it at our staff meeting on Wednesday, March 6th and should have approval for you that afternoon or the next day. Thanks! Donna -----Original Message----- From:jamie.surprenant97&g_mail.com [mailto:jamie.surprenant972gmail.com] i Sent: Thursday, February 28, 2013 9:06 AM To: Miorandi, Donna Subject: 791 Main Street- Crisp Flatbread, Inc. Good Morning Donna- I wanted to confirm that you received the finish schedule from my contractor and that you have all of the documentation you need to move forward with the application? Please advise. -Jamie Surprenant Sent from my iPhone 3/1/2013 1 Town of Barnstable sHe tWyy Barnstable P Board of Health• AN-Ammica My, * RARNSTABLE, 63 S. 1�g 200 Main Street, Hyannis MA 02601 Arf0 MAC A 2007 Office: 508-862-4644 Wayne Miller,M.D. FAX: 508-790-6304 Paul Canniff,D.M.D. Junichi Sawayanagi BOARD OF HEALTH MEETING AGENDA Tuesday, March 12, 2013 at 3:00 PM Town Hall, Hearing Room, 2ND Floor 367 Main Street, Hyannis, MA I. Variance — Septic (Cont.): Matthew Eddy, Baxter Nye Engineering, representing Joyce Angelo, owner - 280 Long Beach Rd, Centerville, Map/Parcel 185-026, 7,038 square feet parcel, requesting multiple variances (continued from February 2013). 11. Septic Variance — New: A. Darren Meyer representing Margaret Savery, owner— 16 Route 130, Cotuit, Map/ Parcel 010-009, 2.52 acre parcel, multiple variances, failed tv septic. B. Arlene Wilson representing Robin and Marcia Brown, Trustees — 250 Smoke Valley Road, Osterville, Map/Parcel 097-002, 5.8 acre parcel, multiple variances, house addition, failed septic. III. Food Variance (New): A. Ming Gu, assuming lease at Hot Diggity Dog, 569 Main St, Unit D-11 , Hyannis. grease trap variance. B. Terri Perry, owner, Caf6 Crumb, 846 Main Street, Osterville, proposing additional pre-made items to menu and use of a heating element. IV. Discussion: Tobacco Free Product: Asim:Jamal proposing different kinds of Middle Eastejn Herbal Teas and �o Middle Eastern Hydro Herbal Hookah. smo V. Old /.New Business: A. Correspondence — Stewart Creek Project— Jeanne Walsh Fisher B. Correspondence — Craigville Cottage Owners Association, gas leak unresolved by National Grid. 6 M0C. General Law — Meeting Minutes, Records. D. Proposed Revisions to Regulations: Section 360-9-1 Three options presented for a vote at April 9, 2013 Board meeting. Dp��" Page 1 of 2 BOH 2/12/13 ' L E. Status Report— Craigville Motel, 8 Shootflying.Hill Road, Centerville i. ;o a Vr Page 2 of 2 BOH 2/12/13 a o¢�r Barnstable s�xsrast.e. August 4, 2009 e{, RAM Variances for Septic System Repairs Which May Be Granted by the Board of Health Agent.or by a z°o' Health Inspector Paperwork and Hearing Reduction,Proposals Approved by the Board of Health, Devised During a Public Hearing Held on August 4, 2009 ,Vc 1) FOR ALL SYSTEMS THAT HAVE NO INCREASE IN FLOW - eptic system co ponent to foundation setback (but in no case less than a 50% reduction in the required separation distance), if an impervious liner is designed and installed. 2) FOR ALL SYSTEMS THAT HAVE NO INCREASE IN FLOW- System component installations proposed more than three feet below grade with proper venting (piped to the atmosphere) and with H-20 loading, but in no case shall the SAS be located more than six feet below grade. 3) FAILED SYSTEMS ONLY SAS to private onsite well separation s distance variances, if located in the same general location as the old SAS and more than-1.0.0'feet separation is`proposed;:both,;from.the,on-�, '-site well and`any-and all wells on adjacent-and'neighboring parcels.* 4) FAILED SYSTEMS-ONLY- Septic tank or pump chamber proposed to be located less than j 00 feet but more than 75 feet away from a C5) Addli:tionnaleating at food establishments, if no more than 25% abovem grease trap capacity. 6) Proposals for six or more bedrooms, without any variances, are no_ longer reviewed by the Board. *NOTE: If there are two or more variances requested from#3 and/or,#4 listed above, the applicant shall instead seek variances from the Board of Health at a public meeting. Wayne Miller, M.D.' Paul Canniff, D.M.D. Junichi Sawayanagi J:CounterVariances Health Complaints 13-Sep-00 Time: 9:15:00 AM Date: 9/13/00 Complaint Number: 2537 Referred To: GLEN HARRINGTON Taken By: DONNA MIORANDI Complaint Type: ARTICLE X-FOOD Article X Detail: EMPLOYEE HYGIENE Business Name: Breaking Grounds Number: 791 Street: Main Street Village: OSTERVILLE Assessors Map-Parcel: Complainant's Name: Address: Telephone Number: G Complaint Description: called to state that owner's mother who is working there is elderly. disgusted and can no longer eat there. This is due to the fact that she wears heavy perfume and licks her fingers before picking up the food to be served. In this case it was an elephant's ear. After she picks it up she then wraps the food in wax paper. 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G 1 w e. r•"' _ ROB-` ° � Li��{" �` • � ..+ - 1 7 ^ 8, .saw ._ � � �W.Y - .;. - s: • �'��'�s ;A, �y y �^----- e "} >v _ � y w - •. 4 c _ r^' w:. ' - r a j App �. s .sit � w -YY �Y' �. -�.�,.- ,?c - >. '. �`•�---<���._ ;�.��V�r" - -aas- -_. -� � _—rs•' � w=..���': �_ :�-�- ..-...,, i. a ,..r"�'.'�=' 'r >...... OUR ORGANIC SALAD Organic mesclun:and organic sweet leaf lettuces tossed with organic celery and carrots, toasted sesame seeds, organic arame seaweed and our homemade berry vinaigrette 6.00 With aged blue cheese from Great Hill Dairy in Marion, MA. 7.25 With Heart Song Farm goat cheese 7.25 NO. B/OUNDARIES SALAD — Start with an organic salad and add your choice of... Veggies oven-roasted red bell peppers, organic red onions, Kalamata olives, sulfate-free organic Ssundried tomatoes, organic mushrooms, or any other,veggie from our specials Cheeses imported Parmesan cheese, Heart Song Farm's goat cheese, Great Hill Dairy bleu cheese, or fresh mozzarella Meat - roasted free-range chicken, or any meats from our special bread . One veggie only add 1.25 Two or more veggies add 2.25 Cheese add 1.25 Oven roasted free-range chicken (or other meat) add 3.00 THE FLATBREADS (no sauce) - one flatbread is generally enough for two people Our dough is made fresh daily from.100% organically grown wheat that is milled into white flour and the wheat germ is restored Cheese & Herb - premium whole milk mozzarella and imported 'Parmesan cheese, baked on organic bread dough with homemade organic garlic oil and sprinkled with our own blend of organic herbs Whole 13.75 Small 9.25 Homemade Sausage - our own homemade nitrate-free maple-fennel sausage with organic sulfate-free sundried tomatoes, caramelized organic onions, organic mushrooms, whole milk mozzarella and Parmesan cheese baked on organic bread dough with homemade organic garlic oil and organic herbs Whole: 18.00 Small 10.75 Coevolution - Imported Kalamata olives, fresh organic rosemary, organic red onions., Heart Song. Farm goat cheese and fire-roasted.sweet red peppers, premium whole milk mozzarella baked on organic bread dough with homemade organic garlic oil and our own blend of organic herbs Whole 17.75 Small 10.75 Mopsy's Kalua Pork Pie -Your choice smoked free-range pork shoulder or ovenroasted.. free range chicken homemade organic anic chi otle BBQ sauce,:organic anic red .. .onions, fresh pineapple, Hear Song F rm s chevre, premium whole milk mozzar lla , Imported Parmesan cheese and our organic herb mix Whole 18. 00 Small 1`0.75 tt a �v- i r_ i rA... ,, ti. 7 AFFIDAVIT OF NOTICE TO ABUTTERS I, Theodore A. Schilling, Attorney for Crisp Flatbread, Inc. , Petitioner in the Board of Health Variance request, hereby certify that I gave certified mail notice to all of the abutters to the subject property. Attached are the certified rece ' een del ' ry cards and attached letters to all of abu er . T odore A. Schilling, Attorn f or Crisp Flatbread, Inc. THE COMMONWEALTH OF MASSACHUSETTS Barnstable, SS. April 9, 2013 Then personally appeared before me the above-named Theodore A. Schilling and, made oath as to the truth of the foregoing. Notary Public 7 Martha C. Phillips My commission expires : January 2, 2015 i u a e E: N _. Ln CO r Postage $ 0632 �m Certified Fee rl ��` Postmark. p Return Receipt Fee Here 0 (Endorsement Required) C3 Restricted Delivery Fee O (Endorsement Required) ru Total Postage&Fees N - _ 03/27t2413 ru 32 WIANNO LLC ---------------- o 32 Wianno Avenue r` Osterville, MA 02655 Certified Mail Provides: o A mailing receipt n A unique identifier for your mailpiece o A record of delivery kept by the Postal Service for two years Important Reminders: e Certified Mail may ONLY be combined witfi'FirsPCla§"s Maile or-Priority Mail®. m Certified Mail is not available for any class of international mail. a NO INSURANCE-66VERAGE'(S�PROVIDED with Certified Mail. For valuables,please consider Insured or Registered Mail. 1. o For an additional fee 'a Return Receipt may be requested to provide proof of delivery.To obtain Return Receipt service,please complete and attach a Return Receipt(PS Form 3811)to the article-and add applicable postage to cover the fee.Endorse mailpiece"Return Receipt Requested".To receive a fee waiver for a duplicate return receipt,a USPSe postmark on your Certified Mail receipt is required. K"0$ o For an additional fee, delivery may be restricted to the addressee or addressee's.authorized.aggent.Advise:the clerk or mark the mailpiece with the endorsemenf"-'Tdtri i Delivery9-f'" n If a postmark on the Certified Mail receipt is desired,please present the arti- cle at the post office for postmarking. If a postmark on the Certified Mail receipt Is not needed,detach and affix label with postage and mail. IMPORTANT:Save this receipt and present it when making an inquiry. PS Form 3600,August 2006(Reverse)PSN 7530-02-000.9047 it IL r0 CO Er Postage $ r 0632 c m Certified Fee r--1 04 Postmark C3 Return Receipt Fee Here r3 (Endorsement Required) M Restricted Delivery Fee (Endorsement Required) O fU Total Postage&Fees s i� Er 03/27/2013 ru S. Cumberland Farms, Inc. a S 100 Crossing Boulevard --------------- �E3 Framingham, MA 01702 ---------------- Certified Mail Provides: n A mailing receipt to A unique identifier for your mailpiece G A record of delivery kept by the Postal Service for two years Important Reminders: e Certified Mail may ONLY be combined w ' ' ty-"First-Class`N�eil®'o'r'-Friori Mail®.I n Certified Mail isnot available for any class of international mail. V ;',:' o NO INSURANC "COVERAGe IS'tPROVIDED with Certified Mail. For valuables,please consider Insured or Registered Mail. �. o For an additional fee',a Retum�Recd'Ot may be requested to provide proof of delivery.To obtain Return Receipt service,please complete and attach a Return Receipt(PS Form 38111 to the:ArGcle;and add applicable postage to cover the fee.Endorse mailpiece Retum'Receipt Requested".To receive a fee waiver for required to return receipt,a US(r�PJSS®pyostmark on your Certified Mail receipt is INa V' ® For an additional fee, delivery may be restricted to the addressee.or addressee's authorized,agent.Advise the-clerk or mark the mailpiece with the endorsement"Restricted Delivery =� o If a postmark.nn the Certified Mail receipt is desired,please present the arti- cle'at the post office for postmarking. if a postmark on the Certified Mail receipt is not needed,detach and affix label with postage and mail. IMPORTANT.Save this receipt and present it when making an inquiry. PS Form 3800,August 2006(Reverse)PSN 7530-02-000-9047 Io r` Qom-. Postage $ 002 m Certified Fee ra IWO 04 Postmark O Return Receipt Fee Here r3 (Endorsement Required) i= Restricted Delivery Fee (Endorsement Required) ruTntal P—t—A Fmc Q:. • , ni William Fin Ceil'and 03l27l20la m Lorraine R. Finkel, Trustees o HJM Realty Trust PO Box 1998 --------------- Mashpee, MA 02649 Certified Mail Provides: e A mailing receipt o A unique identifier for your mailpiece e A record of delivery kept by the Postal Service for two years Important Reminders: o Certified Mail may ONLY be combined with Fist-'Clas3,Mailolbr,Pnority Mail@. a Certified Mail is not available for any class of international mail. o NO INSURANCE"COVERAGEriS°tPROVIDED with Certified Mail. For valuables,please consider Insured or Registered Mait. to For an additional feed Return 426beipt may be requested to provide proof of delivery.To obtain Return Receipt service,please complete and attach a Return Receipt(PS Form 3811)to the articlerand add applicable postage to cover the fee.Endorse mailpiece"Return Receipf Requested".To receive a fee waiver for a duplicate return receipt,a USPS®postmark on your Certified Mail receipt is required. IlkJi0! e For an additional,fee, delivery Imay,be restricted to the addressee or addressee's:authorized agent.Advise the clerk or mark the mailpiece with the endorsement'Restricted Defivery - - o If a postmark on the Certified Mail receipt is desired,please present the arti- cle at the post office for postmarking. If a postmark on the Certified Mail receipt is not needed,detach and affix label with postage and mail. IMPORTANT:Save this receipt and present it when making an inquiry. PS Form 3800,August 2006(Reverse)PSN 7530-02-000-9047 f t � CO L cc 'OOrVIL� 4SWAL USE Qom.. Postage $ 0632 M Certified Fee OAF Postmark C3 Return Receipt Fee Here r3 (Endorsement Required) 0 Restricted Delivery Fee O (Endorsement Required) ru Total Postage&Fees IT, _,03 2712013 ru s� Daniel Hostetter Sr.,Trustee' a S TD REALTY TRUST of 770a Main Street C Osterville, MA 02655 Certified Mail Provides: a A mailing receipt e A unique identifier for your rffailpiecel-* c A record of delivery kept by the Postal Service for two years Important Reminders: ? ;.:.i l r; ;=^ n Certified Mail may ONLY be combined witfi First-Class Mail®or Priority Mail®. n Certified Mail is not available for any class of international mail. ® NO INSURAN&"-COVERA41S PROVIDED with Certified Mail. For valuables,please consider Insured or Registered Mail. c For an additional fee,a Retu41 keclPt may be requested to provide proof of delivery.To obtain Return Receipt service,please complete and attach a Return Receipt(PS Form 38111 to the article and add applicable postage to cover the fee.Endorse mailpiece Retum"Receipt Requested".To receive a fee waiver for a duplicate return receipt,a USPS®postmark on your Certified Mail receipt is required. 0.0f o For an additional fee, delivery may be restricted to the addressee or addressee's authorized a ant.Advise the clerk or mark the mailpiece with the endorsement,"Restridted%slivery": a If a postmark.on the Certified Mail receipt is desired,please present the arti- cle at the post office for postmarking. If a postmark on the Certified Mail receipt is not needed,detach and affix label with postage and mail. IMPORTANT:Save this receipt and present it when making an inquiry. PS Form 3800,August 2006(Reverse)PSN 7530-02-000-9047 M ., r Ir Postage $ 0632 m Certified Fee Retum Receipt Fee �� Postmark.Here 0 (Endorsement Requred) d C3 Restricted Delivery Fee (Endorsement Required) O Er ru Tot,, - $b,11 31 2013 ru SenV ROCKLAND TRUS C: sraB; c/o Facilities Dept.ni ------ or Pa 288 Union St. ~ Cary? ---------- Rockland, MA 02370 Certified Mail Provides: o A mailing receipt to A unique identifier for your mailpiece a A record of delivery kept by the Postal Service for two years Important Reminders: a l ITHA)m,.MY o Certified Mail may ONLY be combined witK Fftt-'Cla§s Mail®or Priority Mail®. a Certified Mail is not available for.any.{class of international mail. a NO INSURANCE•COVERAGEAS"PROVIDED with Certified Mail. For valuables,please consider Insured or Registered Mail. o For an additional f4,I Return Receipt may be requested to provide proof of delivery.To obtain F!atum Receipt service,please complete and attach a Return Receipt(PS Form 3811)to the article.,and add applicable postage to cover the fee.Endorse mailpiece'Return Receipt Requested".To receive a fee waiver for a duplicate return receipt,a USPS®postmark on your Certified Mail receipt is o For an additional fee, delivery may be restricted to the addressee or addressee's authorized agent.Advise the clerk or mark the mailpiece with the endorsement"Restricted Delivery a If a postmark on the Certified Mail receipt is desired,please present the arti- cle at the post office for postmarking. If a postmark on the Certified Mail receipt is not needed,detach and affix label with postage and mail. IMPORTANT:Save this receipt and present it when making an inquiry. PS Form 3800.August 2006(Reverse)PSN 7530-02-000.9047 a {Q' �Ln r, I C&i1TT'6 C"•'635 r it Postage $ ' 0632 �m Certified Fee ri 04 Postmark p Return Receipt Fee Here (Endorsement Required) r 0 Restricted Delivery Fee (Endorsement Required) It 0�-. Total Postage&Fees _ V$6.11� - 03/27/22013 _ ru A Elaine Mlcock, Trustee ru� Sen RONRICK TRUST St&6 ------------- 0 orF C/O Ronald J. Mycock ------------ city P O Box 437 Cotuit, MA 02635 Certified Mail Provides: n A mailing receipt o A unique identifier for your mailpiece o A record of delivery kept by the Postal Service for two years Important Reminders: n Certified Mail may ONLY be combined with Fitst•Class`Mail@ orPriority Maile. o Certified Mail is not available forany.,class of international mail. {:. .4 o NO INSURANCE'�COVERAGE'PS-PROVIDED with Certified Mail. For valuables,please consider Insured or Registered Mail. ® For an additional fee}a Return Ffhoeipt may be requested to provide proof of delivery.To obtain Return Receipt service,please complete and attach a Return Receipt(PS Form 3811)to the article,and add applicable postage to cover the fee.Endorse mailpiece"Return Receipt Requested".To receive a fee waiver for a duplicate return receipt,a USPSe postmark on your Certified Mail receipt is.. required. ,„j,;;ry o For an additional fee, delivery may be restricted to the addressee or addressee's authorized,agent.Advise-the clerk or mark the mailpiece with the endorsement'Restricted-Delivery". u If a postmark on the Certified Mail receipt is desired,please present the arti- cle at the post office for postmarking. If a postmark on the Certified Mail receipt is not needed,detach and affix label with postage and mail. IMPORTANT:Save this receipt and present it when making an inquiry. PS Form 3800,August 2006(Reverse)PSN 7530-02-000-9047 1 COMPLETE •N COMPLETE THIS SECTIONDELIVERY ■ Complete items 1,2,and 3.Also complete A. Signature item 4 if Restricted Delivery is desired. X [3 Agent ■ Pdn.your name and address on the reverse ✓/ ❑Addressee so that we can return the card to you. B. Received by( rioted Name) C.Date of Delivery ■ 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,enterdelive below: ❑No I ROCKLAND TRUST CO. c/o-Facilities Dept. I � 288 Union St. .3. Se ry Ty 0 1 Rockland, MA 02370 Ce �" l ❑Registered, air Odd�b_ly eceipYfor Merchandise ❑Insured Mail ❑C.O.D./ 4. Restricted Delivery?(Extrd)Fee) ❑Yes 2. Article Number, ill i ;7j012'�2 9 2 0 0 0 O 1, 3 9 0 7ll 8 6 7 4 11� (Transfer from service Iabe# PS Form 3811,February 2004 Domestic Return Receipt 102595-02-M-1540; UNITED STATES.POSTAL SERVICE aSlww Pmstdge'&.Fas`'ai I • Sender: Please print your name, address,and 21P*4`4�i>�K- box »_ I I I I ! Law Offices of ! THEODORE A. SCHILLING,P.C. 1185 Falmouth Road ! Centerville,MA 02632 M i I � ll1 Jill IIII LAW OFFICES OF THEOIDORE A. SCHILLING, P.C. ONE SENTRY PLAZA 1185 FALMOUTH ROAD, CENTERVILLE,MA 02632 TELEPHONE: 508 775-0700 FAX: 508 775-0792 EMAIL: law@cape.com www.lawcapecod.com March 27, 2013 ROCKLAND TRUST CO. c/o Facilities Dept. 288 Union St. Rockland, MA 02370 Owner: Map/Parcel ID: 117092 RE: NOTICE TO ABUTTERS OF 791 MAIN STREET, OSTERVILLE, MA Dear Abutter: Notice is hereby given to you that on April 9, 2013 at 3:00 PM a Hearing will be held in front of the Board of Health, which Hearing will take place at Barnstable Town Hall, 367 Main Street, Hyannis (2°d Floor. Conference Room), with Crisp Flatbread, Inc. as the Petitioner who is seeking a variance to approve 34 seats inside and 14 seats outside. (for a total of 48 seats) at the restaurant to be opened at 791 Main Street, Osterville, MA. Please feel free t tact this office or the Board of Health if you have any questions. Very tr , y o rs, Theo re chi i g /gs Enclosures . VIA CERTIFIED MAIL #7012 2920 0001 3907 8614 it R COMPLETE •N COMPLETE THIS SECTIONON DELIVERY ■ Complete items;; ,2,and 3.Also complete A n u item 4 if Restricted Delivery is desired. X fa�w!a:jg:dressee nt ■ Print your name and address on the reverse. so that we can return the card to you. ived by(Printed C. Date livery ■ Attach this card to the back of the mailplece, ' r _ or on the front if space permits. C 43 D.Wdellvery address dill nt m item 1? ❑ es 1.`Article Addressed to; If YES;enter delivery a below: No ----LV USPS I k, Trustee USTycock373. Sery eType Certifled Mail ❑Express Mail 2635 ❑Registered ❑Return Receipt for Merchandise .❑Insured Mail ❑C.O.D. 4. Restricted Delivery?(Extra Fee) ❑Yes 2. Article Number Y °7 p 12 292 0 0 0']}` 3 9 0 7 '8S 9-1 (Transfer from service Iabeo �T !. PS Form 3811,February 2004 Domestic Return Receipt 102585-02-M-1540 UNITED STATES POSTAL SERVICE First-Class Mail Postage&Fees Paid USPS Permit No.G-10 • Sender: Please print your name, address,and ZIP+4 in this box • I Law Offices of ' 'THEODORE A. SCHILLING,,P.C. 1185 Falmouth Road Centerville,MA 02632 I I I I LAW OFFICES OF THEO DORE A�. SCHILLING43 P.C. _ - ONE SENTRY PLAZA r 1185 FALMOUTH ROAD, CENTERVILLE,MA 02632 TELEPHONE: 508 775-0700 FAX: 508 775-0792 EMAIL: ted@lawcapecod.com www.lawcapecod.com March 27, 2013 M. Elaine Mycock, Trustee RONRICK TRUST c/o Ronald J. Mycock. P O Box 437 Cotuit,MA 02635 Owner: Map/Parcel ID: 117089 RE: NOTICE TO ABUTTERS OF 791 MAIN STREET, OSTERVILLE, MA i Dear Abutter: Notice is hereby.given to you that on April 9, 2013 at 3:00 PM a Hearing will be held in front of the Board of Health, which Hearing will take place at Barnstable Town Hall, 367 Main Street, Hyannis (2nd Floor Conference Room), with Crisp Flatbread, Inc. as the Petitioner who is seeking a variance to approve 34 seats inside and 14 seats outside (for a total of 48 seats) at the restaurant to be opened at 791 Main Street, Osterville, MA. Please feel free to ont ct this office or the Board of Health if you have any questions. Very tr our , h re chi 1 n /gs Enclosures n VIA CERTIFIED MAIL #7012 2920 0001 3907 8591 I COMPLETE THIS SECTION ON DELIVEhy ■.,Corr 0e4it6 s 1,2,and 3.Also complete A. g ture ` iterin+K 1esfYicted Delivery is desired. ,�j J�gent ® Print your name and address on the reverse ❑Addressee so that we can return the card to you. B. Received by(P Wed Name) C. Date of Delivery ;Attach this card to the back of the mailpiece, or on4he.front if space permits. 7 D. Is delivery address different from item 1? ❑Yes 1'Article Addressed to: If YES,enter delivery address below: ❑No tr rY A 4, ` `Daniel Hostetter Sr.,Trustee TD REALTY TRUST 770a Main Street 3. Se eType Osterville, MA 02655 Certified Mall ❑Express Mail M Registered ❑Return Receipt for Merchandise ❑ Insured Mail ❑C.O.D. 4. Restricted Delivery?(Extra Fee) ❑Yes 2. Article Number (rransfer from service label) �- 7 012 2920 0001 3907 8584 PS Form 3811,February 2004 Domestic Return Receipt 102595-02-M-1540 UNITED STATES POSTAL SERVICE First-Class Mail Postage&Fees Paid LISPS Permit No.G-10 ° Sender: Please print your name, address, and ZIP+4 in this box I Law Offices of THEODORE A. SCHILLING,P.C. i I 1185 Falmouth Road i Centerville, VIA 02632 I i "'��,j, I i f,ol.ii �r:i4li ! i! ! {!' 'lFi.i!}F'il.l�• . �M LAW OFFICES OF THEODORE Xv SCHILLING, P.C. ONE SENTRY PLAZA 1185 FALMOUTH ROAD, CENTERVILLE,MA 02632 TELEPHONE: 508 775-0700 FAX: 508 775-0792 EMAIL: ted®lawcapecod.com www.lawcapecod.com l March 27, 2013 i Daniel Hostetter, Sr., Trustee TD Realty Trust 770A Main Street Osterville, MA 02655 Owner: Map/ParcelID: 117087 RE: NOTICE TO ABUTTERS OF 791 MAIN STREET, OSTERVILLE, MA Dear Abutter: Notice is hereby given.to you that on April 9, 2013 at 3:00 PM a Hearing will be held i in front of the Board of Health, which Hearing will take place at Barnstable Town Hall, 367.Main Street, Hyannis (2nd Floor Conference Room), with Crisp Flatbread, Inc. as the Petitioner who is seeking a variance to approve 34 seats inside and. 14 seats outside (for a total of 48 seats) at the restaurant to be opened at 791 Main Street, Osterville, MA. Please feel free t co tact this office or the Board of Health if you have any questions. Very tru urs, heo i i /gs Enclosures VIA CERTIFIED MAIL #7012 2920 0001 3907 8584 E �.1COMPLETE THIS SECTION COMPLETEI ON DELIVERY ■ Complete items 1,2,and 3.Also complete A. Sign item 4 if Restricted Delivery is desired. X ❑Agent ■ Print-/our name and address on the reverse.. ❑Addressee so that we can return the card to you. B. Received (Print N e). C. Date of Delivery� ■ Attach this card to the back of the mailpiece, ��v` _ or on the front if space permits. 1. Article Addressed to: D. Is delivery address d' rent from Rem 1? ❑Yes If YES,.enter delivery address below: ❑No William Finkel and Lorraine R. Finkel, Trustees• j HJM Realty Trust PO Box 1998 s. s Ice I fled Mall ❑Express Mall Mashpee, MA 02649 �Regllstered ❑Return Receipt for Merchandise ❑Insured.Mail ❑C.O.D. 4. Restricted Delivery?(Extra Fee) ❑yes 2. Article Number , ; li i 70�12"292Dj ODD1 3907 8607 ! 0 (transfer from service Iabeo PS Form 3811,February 2004 Domestic Return Receipt 102595-02-M-1540 UNITED STATE§'-' d8`•TAtZ8AVIG� N tiL"M4rw.rtv y.Waa��.''41541 GG�9'ir Gad ,1 .,R,. ,`'^s,`i, �'".:. .t:.. .:.3..._. te L af..... n . err .. -�F" ''bye'...,ca!o•• •. • Sender: Please print your name, address, and ZIP+4 in this box • i Law Offices of THEODORE A. SCHILLING,P.C. 1185 Falmouth Road I + Centerville,MA 02632 r LAW OFFICES OF THEODORE A. ScHILLING, P.C. ONE SENTRY PLAZA 1185 FALMOUTH ROAD, CENTERVILLE, MA 02632 TELEPHONE: 508 775-0700 FAX: 508 775-0792 EMAIL: ted@lawcapecod.com www.lawcapecod.com . .March 27, 2013 William Finkel and Lorraine R. Finkel, Trustees H J M REALTY TRUST P O Box 1998 Mashpee, MA 02649 Owner: Map/Parcel ID: 117091 RE: NOTICE TO ABUTTERS OF 791 MAIN STREET, OSTERVILLE, MA Dear Abutter: Notice is hereby given to you that on April 9, 2013 at 3:00 PM a Hearing will be held in front of the Board of Health, which Hearing will .take place at Barnstable Town Hall, 367 Main Street, Hyannis (2°d Floor Conference Room), with Crisp Flatbread, Inc. as the Petitioner who is seeking a variance to approve 34 seats inside and 14 seats outside (for a total of 48 seats) at the restaurant to be.opened at 791 Main Street, j Osterville, MA. Please feel fre t contact this office or the Board of Health if you have any questions. Very tru our r i i he o e Schi ing cgs Enclosures VIA CERTIFIED MAIL #7012 2920 0001 3907 8607 SECVON ON DELIVEPY', ■ Complete items 1,2,and 3.Also complete A. i nature �^� Uem 4 if Restricted Delivery is desired. 7 Q k 2, 3 a t , ;; { ;L7Agerft,=� ® Print your name and address on the reverse �"""e• � e see so that we can return the card to you. B.VReceived by(Printed Name) C. Date o' elivery ■ Attach this card to the back of the mailpiece, -.2 q or on the front if space permits. 3 ( ``� D. Is.delivery address different from item 1? ❑Yes 1. Article Addressed to: If YES,enter delivery address below: ❑No Cumberland Farms, Inc. I 100 Crossing Boulevard t '..:Framingham, MA 01702 3 KSeice Type ertifiedMail ❑Express Mail egistered ❑Return Receipt for Merchandise ❑Insured Mail ❑C.O.D. 4. Restricted Delivery?(Extra Fee) ❑Yes 2. Article Number 7012 2920 0001 3907 8621 (Transfer from service label) _PS Form 3811.February 2004 - Domestlo Return Receipt 102595-02-M-1540 UNITe6 STATES POSTAL SERVICE First-Class Mail Postage&Fees Paid USPS Permit No.G-10 l I • Sender: Please print your name, address, and ZIP+4 in this box ° Law;'Offices of THEODORE A. SCHILLING,P.C. 1185 Falmouth Road Centerville,MA 02632 I � I I' �l�lll7 il�1lP �i-II'ii ili'•} iii I i!!lf�F} Ff.! !tr � � !�3 I� I 1' J LAw OFFICES OF THEO DORE Ae .SCHILLING, P.Ce_ ONE SENTRY PLAZA 1185 FALMOUTH ROAD, CENTERVILLE, MA 02632 TELEPHONE: 508 775-0700 FAX: 508 775-0792 EMAIL: ied@lawcapecod.com www.lawcapecod.com March 27, 2013 Cumberland Farms, Inc. 100 Crossing Boulevard Framingham, MA 01702 Owner: Map/Parcel ID: 117095 RE: NOTICE TO ABUTTERS OF 791 MAIN STREET, OSTERVILLE, MA Dear Abutter: Notice is hereby given to you that on April 9, 2013 at 3:00 PM a Hearing will be held in front of the Board of Health, which Hearing will take place at Barnstable Town Hall, 367 Main Street, Hyannis (2na Floor Conference Room), with Crisp Flatbread, Inc. as the Petitioner who is seeking a variance to approve 34 seats inside and 14 seats outside (for a total of 48 seats) at the restaurant to be opened at 791 Main Street, Osterville, MA. Please feel c n ct this office or the Board of Health if you have any questions. Very. ul� r , heo re . Schilling /gs Enclosures 1 VIA CERTIFIED MAIL #7012 2920 0001 3907 8621 1 THIS SECTION:���111 COMPLETE THIS SECTION ON DELIVERY . 0-Complote4em5 1 2 and 3.Also complete item 4.if.Restricted Delivery is desired. ❑Agent -■ Print your name and address on the reverse ❑Addressee so1hat we can return the card to you.Y B. R y(0 rinted Name) C. Dery a Attach this card to the back of the mailpiece, - ?J oron the front if space permits. 137)VI " D. Is delivery address different from item 19 ❑Ye 1.lArticle Addressed to: If YES,enter delivery address below: ❑No 32 WIANNO LLC i 32 Wianno Avenue i r Osterville, MA 02655 3. Se ice Type jit Certified Mail ❑Express Mail �— —— - - ❑Registered ❑Return Receipt for Merchandise ❑Insured Mail ❑C.O.D. 4. Restricted Delivery?(Extra Fee) ❑Yes 2. Article Number — — --- _ (transfer from service Iabeq 7 012 2920 0001 3 9 0 7 8 5 7 7 -•PS Form 3811.February 2004 Domestic Return Receipt 102595.02-M-1540 UNITED STATES POSTAL SERVICE First-Class Mail Postage&Fees Paid USPS . Permit No.G-10 • Sender: Please print your name, address, and ZIP+4 in this box • I I Law Offices of l THEODORE A. SCHILLING,P.C. 11.85 Falmouth Road Centerville,MA 02632 '�r�llf i�t lllj li h-III!!)All i f-dillhi !l lil i!!I�}lii�1�'li�7 f LAW OFFICES OF THEODOR.E Ae SCHILLING9 P.C. ONE SENTRY PLAZA 1185 FALMOUTH ROAD, CENTERVILLE,MA 02632 TELEPHONE: 508 775-0700 FAX: 50.8 775-0792 EMAIL: law@eape.com www.lawcapecocl.com March 27, 2013 32 WIA.NNO LLC 32 Wianno Avenue Osterville, MA 02655 i Owner: Map/Parcel ID: 117093 RE: NOTICE TO ABUTTERS OF 791 MAIN STREET, OSTERVILLE, MA Dear Abutter: Notice is hereby given to-you that on April 9, 2013 at 3:00 PM a Hearing will be held in front of the Board of Health, which Hearing will take place at Barnstable Town Hall, 367 Main Street, Hyannis (2°6 Floor Conference Room), with Crisp Flatbread, Inc. as the Petitioner who is seeking a variance to approve 34 seats inside and 14 seats outside (for a total of 48 seats) at the restaurant to be opened at 791 Main Street, Osterville, MA. Please feel free ct this office or the Board of Health if you have any questions. Very t , heo r Schil in /gs Enclosures VIA CERTIFIED MAIL. #7012 2920 0001 3907 8577 t 0 Q Tow n n f Barnstaple snnNsr"LE, Board of Health P.O. Box 534, Hyannis MA 02601 Office: 568-862-4644 Susan G:Rask,R.S FAX: 508-790-6304 Sumner Kaufman,N Wayne Miller,M.D. April 5, 2004 Mr.Timothy McDonough 791 Main Street Osterville, MA RE Breaking Grounds Cafe; 79:1 Main Street; Qsterville: Dear Mr. McDonough: You are granted permission to provide outside dining at Breaking Grounds Cafe, 79.1 Main Street, Osterville with the following conditions: (1) The dumpster shall screened from public view (i.e. with the use of fencing or evergreen trees). (2) An electronic air curtain shall be installed over the doorway used by waiters/waitresses, who will be serving patrons who are seated at the outside deck area. (3) A self closing screen door shall be installed at . the doorway used by waiters/waitresses who will be serving patrons who are seated at the outside deck area. (4) Patrons shall have access to two bathrooms without walking through any food preparation areas. Signs must be installed to indicate the location of the toilet facilities. (5) All the other regulations contained in 105 CMR 590.000: State Sanitary Code, Chapter X - Minimum Sanitation Standards for Food Establishment and of the Town of Barnstable Board of Health sanitation regulations shall be strictly adhered to. Si a ely you y I ler, M.D. Chai an Boa of Health Tow of Barnstable outsidedining F THE Tp� DATE: �O FEE: * BARNSTABLE, 9 MASS. �A 039. ♦0 REC. BY Town of Barnstable SCHED. DATE: Board of Health 200 Main Street, Hyannis MA 02601 Office: 508-862-4644 Susan G.Rask,R.S. FAX: 508-790-6304 Sumner Kaufman,M.S.P.H. Wayne A.Miller,M.D. VARIANCE REQUEST FORM LOCATION Property Address: � �''� :h s O S-�esir, �� - O Assessor's Map and Parcel Number: `k` p Size of Lot: Wetlands Within 300 Ft. Yes Business Name: E?��c k.✓�� �Cdv;.4�S �' �� No Subdivision Name: APPLICANT'S NAME: Phone Did the owner of the property authorize you to represent him or her? Yes No PROPERTY OWNER'S NAME CONTACT PERSON lr,Name: RIC, K, Name: �(—i �' tcbot�.ou Address!'30 Est, c"` ( i�Anvtis" �y _p,O dress: `lS 1 A,`-. S- "i e f` 4 Phone: ,S>S _sr51 0`1 Phone: 9-y9' L{ap.- (3 VARIANCE FROM REGULATION(List Reg.) REASON FOR VARIANCE /(May lattach if more space needed) GT'Y"� a 41 7r.L ri1) NATURE OF WORK: House Addition ❑❑❑❑❑❑ House Renovation Cl Repair of Failed Septic System 13 Checklist (to be completed by office staff-person receiving variance request application) Please submit copies in 4 separate completed sets. _ Four(4)copies of the completed variance request form _ Four(4)copies of engineered plan submitted(e.g.septic system plans) Four(4)copies of labeled dimensional floor plans submitted(e.g.house plans or restaurant kitchen plans) _ Signed letter stating that the property owner authorized you to represent him/her for this request _ Applicant understands that the abutters must be notified by certified mail at least ten days prior to meeting date at applicant's expense (for Title V and/or local sewage regulation variances only) _ Full menu submitted(for grease trap variance requests only) Variance request application fee collected (no fee for lifeguard modification renewals, grease trap variance renewals [same owner/leasee only], outside dining variance renewals [same owner/leasee only], and variances to repair failed sewage disposal systems [only if no expansion to the building proposed]) Variance request submitted at least 15 days prior to meeting date VARIANCE APPROVED Wayne A.Miller,M.D.Chairman NOT APPROVED Sumner Kaufman,M.S.P.H. REASON FOR DISAPPROVAL Susan G.Rask,R.S. Q:\HEALTH\Application Forms\VARIREQ.DOC HE 0 865 PROVIDENCE HIGHWAY tT RATINDEDHAM 02 -6825 (7 251 TEL: (781) 251-0500 LAW OFFICE FAx: (781) 251-9454 ATTORNEYS &COUNSELLORS WWW.AvRATINLAW.COM MICHAEL S. AVRATIN GARY S. AVRATIN ADAM S. AVRATIN March 10, 2004 Mr. Donald Desmarais Town of Barnstable Board of Health 200 Main Street Hyannis, MA 02601 RE: 4TS Inc. d/b/a Breaking Grounds Outside Dining Dear Mr. Desmarais: This letter will serve as a follow up to our telephone conversation last week as well as an application for Outside Dining for 4TS Inc. d/b/a Breaking Grounds located at 791 Main Street, Osterville, MA. Breaking Grounds was purchased from Donna Baratta by 4TS inc. on December 2, 2003. On April 22, 1997, Ms. Baratta was granted a conditional variance from Regulation 14 of the Town of Barnstable Health Regulations to have an outside dining at Breaking Grounds. This Variance expired as a result of the change in ownership on December 2, 2003.. 4TS Inc. owned and operated by Timothy McDonough is requesting that the Board of Health grant it the same conditional variance granted back on April 22, 1997 (hereto annexed as Exhibit A). I have enclosed graphic representations including color photographs (Exhibit B) of the proposed outside dining,which does not vary from that which was in place on or after April 22, 1997. Also enclosed please find a draft of a seating layout and menu(Exhibit C), which demonstrates compliance with the conditions set forth in this Board's communication of April 22, 1997. Page Two Donald Desmarias March 10, 2004 The applicant is confident that Breaking Grounds shall continue to maintain the necessary requirements set forth in provisions A-N of the Food Establishment Regulations. Mr. McDonough is available to meet at the location at the convenience of the Board of Health Agent to discuss this matter and make any necessary arrangements in order to facilitate the timely granting of the requested variance. I am also available to discuss this matter at your convenience. Thank you for your cooperation in this matter. Very truly yours, AdamAvra m ASA/jb Enc: Cc: Timothy McDonough,President r FROM BREAKING GROUNDS CAFE FAX NO. : 508-420-1311 Mar. 04 2004 09:33RM P1 1 TOWN OF BARNSTABLE OFFICE OF bWQ 1 'w BOARD OF HEALTH ~ ;bja `r0 367 MAIN STREET k' HYANN IS,MASS.02601 o April22, 1997 Donna Baratta Breaking Grounds 791 Main Street Osterville,MA 02655 Kg; Breaking Grounds Restaurant Dear Ms.Baratta: You are granted a conditional variance from Kegutauon 14, of u10 AUW11 Vt ya►1i4wv.v Health Regulations, to have outside dining at BicAiijb Grounds Ztodaurant, 791 Main Street, Osterville,MA.,with the following conditions: (1) The applicant must meet all of the criteria contained in paragraphs A through O of the Board of Health criteria for variances for outside dining. Failure to do so will result in revocation of your outside privilege. (2) The applicant must install air curtains and screen doors at all doorways, serving windows, and apertures used in serving food or drink. (3) The total indoor seating capacity shall not exceed 32 seats_ The total outdoor seating capacity shall not exceed 16 seats. (4) The applicant must receive approval of the Town of Barnstable Licensing Authority. (5) The air doors shall be turned on all times the door is open. The doorway which is not screened and provided with an air curtain shall be kept closed or shall be screened. budu FROM : BREAKING GROUNDS CAFE . FAX NO. : 508-420-1311 Mar. 04 2004 09:34PM P2 The Board reserves the right to terminate your outside dining should any unsanitary conditions be observed. A copy of the critcria for granting variances for outside dining is enclosed. Strict compliance with this criteria is required. Very truly yours, Susan G. RasK R.S. Chairman Board of Health Town of Barnstable SGR/bcs cc: Acting Town manager Licensing Agent TOWN OF BARNSTABLE OFFICE OF I DA"STLn BOARD OF HEALTH NAM p 'o i639• �� 367 MAIN STREET �cMnYk HYANNIS, MASS.02601 April 22, 1997 Donna Baratta Breaking Grounds 791 Main Street Osterville, MA 02655 RE: Breaking Grounds Restaurant Dear Ms. Baratta: You are granted a conditional variance from Regulation 14, of the Town of Barnstable Health Regulations, to have outside dining at Breaking Grounds Restaurant, 791 Main Street, Osterville, MA., with the following conditions: (1) The applicant must meet all of the criteria contained in paragraphs A through 0 of the Board of Health criteria for variances for outside dining. Failure to do so will result in revocation of your outside privilege. (2) The applicant must install air curtains and screen doors at all doorways, serving windows, and apertures used in serving food or drink. (3) The total indoor seating capacity shall not exceed 32 seats. The total outdoor seating capacity shall not exceed 16 seats. (4) The applicant must receive approval of the Town of Barnstable Licensing Authority. (5) The air doors shall be turned on all times the door is open. The doorway which is not screened and provided with an air curtain shall be kept closed or shall be screened. baratta r r The Board reserves the right to terminate your outside dining should any unsanitary conditions be observed. A copy of the criteria for granting variances for outside dining is enclosed. Strict compliance with this criteria is required. Very truly yours, n G. RasTc Susan , R.S. Chairman Board of Health Town of Barnstable SGR/bcs cc: Acting Town manager Licensing Agent baratta 41 Richard B. Egan, Jr. 30 First Avenue West Hyannisport, Massachusetts 02672 (508)-7784328 March 11, 2004 Town-of Barnstable 200 Main Street Hyannis; MA 02601 RE: 791 Main Street, Osterville, MA Variance Dear- Sirs: I am the owner/trustee of the property.at 79-1 Main Street, commonly known-as The Breaking Grounds Cafe. I authorize.Timothy McDonough to-seek a variance; on my behalf, to-allow outside dining on the property. I can-be-reached-at my office-(5-08)428-0300-if you-have any questions withthis permission. Sincerely, Richar-d-B. 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TOWN OF BARNSTABLE DATE _ 1M OFFICE OF \ FEE BOARD OF HEALTH � , RECEIVED BY out A 367 MAIN STREET 1 HYANNIS,MASS.02801 VARIANCE REOVEBT FORM ALL VARIANCES MUST BE SUBMITTEDFTERN (I" D11T8 PRIOR TO THE SCHEDULED BOARDS OF HEALTH MEETI NAME OF APPLICANT Il Q—h G�._ �Ir 6� Tst' No. 2- �- ADDRESS OF APPLICANT 9 q NAME OF OWNER OF PROPERT lk0 I t`li-G�N► SUBDIVISION NAME ' DATE APPROVED ASSESSORS MAP AND PARCEL NUMBER l R � LOCATION OF REQUEST �-[ SIZE OF LOT -D SQ.FT WETLANDS WITHIN 200 FT.Y08 NO � VARIANCE FROM REGULATION(List Regulation) O Ul�` ` e, l REASON FOR VARIANCE(May.attach if more apace in needed) PLAN - FOUR COPIES OF PLAN MUST BE SUBMITTED CLEARLY OUTLINING VARIANCE REQUEST. VARIANCE APPROVED NOT APPROVED REASON FOR DISAPPROVAL +ok, 32 ems' BRIAN R. GRADY? R.B. t CHAIRMAN SUSAN G. RASR r R-S- JOSEPA C. SNOW, M.D. BOARD/ •� OF HEALTH 1 TOWN OF BARNSTABLE CIO f li I I y , 1. • \ I i _ la i I i ` K.tom•`�"'?*.. F:Y IS� I ' G'n� tile• .1 ..� + ids 1�,. ,�„�_ ;,., � (�l"'•'\•`�J t�- �4t� I� � I ~� �«� �� tll'"%�'s. yr-�oo IS�6 ;� •�a�� I�` ` i "�'§Idwt. '"��. Enxr�b L�o►k tb l� - Y • I �f '� _ ._a+ ��.Inw:a.•_....• ._`1. L.� � I l S•'F.o G�' {. . , 1f • I - . 4 r` I 1 r 1 Pv I,�S:tl a .� f' • i, o-; : r.. !A' 1\ � 717 ! I C,wAr1l���'I! ' •� s " I WILSON/G,IANIPIETRO ? ARC.HI"i ECTS, INC. ♦tAt lql � � 1 � 52 Itlilk�,T.NCIi7111 1 A;-Moll fll,AWi5. NEW P Ca R PIiF SENT .YHRl7..8S_��. �N�._P.�Fi k!•`;�&�51.^aJFD TI&S--� —__ nRJZ.fNJT FRONT A OF qurzolNG A PATIO. �S XV RAILROAD Al_:;7—M OvH i F o>IJ:5qRahj `79/ MIS 0,1 �r STER�IL.L 71_c _ 50 s•-94o-!'?11 MODEL 160-PAGW GAS FIRED& GASIWOOD COMBINATION OVEN The Model 160-PAGW gas/wood combination oven contains all the same high quality features and components as the Model 160-PA wood fire oven. In addition to the Model 160-PA the Model 160-PAGW has three models of operation: Gas fired, Gas and Wood combination and Wood fired. Our heavy duty gas burner system is engineered for optimum , performance and long term reliable operation through a straightforward design and the use of high quality components. The solenoid based burner control automatically adjusts flame height and intensity to maintain the preset temperature. All our PAGW models are manufactured in Los Angeles. Interior diameter 64" Oven entrance opening: 27" wide by 14" high Clearance to combustible sidewalls: 1 inch ------------------------------------- Weight: 6500 lb. u„ Pizza Capacities: 8"Pizzas: 18-20 Ovens come standard with: 12"Pizzas: 12-13 Factory finished gray paint 16"Pizzas: 6-7 • Digital thermometer controller,Probe&Power supply 0 Heavy duty gas burner system recessed in floor • Ceramic fire logs • Cast Aluminum door • Granite shelf • Hood cover(s/s or copper) 86'' • Shelf apron(s/s or copper) • S/S Flue adapter O • Metal pizza peel • 5 year limited warranty Custom options and finishes available 0 , 40" 80" "y '. ��•.� a,'"� ti� a k, s..� .j Gas Requirement: %inch gas outlet—T'W.C.(LP GAS 10") BTU's: 190,000 Ceramic fare logs ' Electrical Requirement: 120 VAC/3 AMP EARTHSTONE WOOD-FIRE OVENS 6717 San Fernando Rd.Glendale CA 91201 Intertek Intertek Tel: 800-8404915 - 818-553-1134 Fax: 818-553-1133 www.earthstoneovens.com LA Research Report No. :RR-7813 New York MEA No.:207-98E Specifications to change without notice.revised January 2012 I LEGEND I D 4'-6' REFRACTORY WALL PIECES 2. 16 GA. CURVED STEEL PANELS • ---- 1 3. GRANITE SHELF (STANDARD) • •��`��` 4. EXHAUST FLUE 5. EYEBROW HOOD W/ COVER 2 (S.S. OR BRASS) ` 6. TEMP. CONTROL READOUT PANEL d i I--I i ; 7. FRONT APRON (S.S. OR BRASS) 8. 3'X3' STEEL ANGLE 9. 2 1/2' STEEL ANGLE BRACING 00 i 10. 3 1/2' TUBE STEEL 11. 5"X3' PERIMETER CURVED STEEL ANGLE 12. TEMPERATURE PROBE 13. 27 1/2'X14' OVEN ENTRANCE 14. OVEN FLOOR TILES (12'X72'' `mil I f� HARDENED INSULATION 1 4 16. FRONT STEEL PLATES (BLACK) •`-t� d 17. 2 1/2' STEEL ANGLE (REMOVEABLE) — S 18. 5"X3' STEEL ANGLE BASE 19. STEEL LID W/ 4-XI 6- SCREEN VENT IN REAR 32" 20. GAS BURNER SYSTEM RECESSED IN FLOOR 21. GAS BURNER OPERATING SYSTEMS BOX FLEX HOSE AND (2) 72' POWER CORDS A e PLAN 4 SEE NOTE 1 6 1 -- - 3 m 7 9 M s 54 1/2' I 51 1/2" FRONT ELEVATION-1 I SECTION—A NOTES: TOTAL WEIGHT: 6.500 LB 1. VENTING APPLICATIONS: USE EITHER A U.L USTEO GREASE GAS OUTPUT: 190.000 BTU'S DUCT/BUILDING HEATING APPLIANCE CHIMNEY OR U.L LISTED TYPE 1 EXHAUST HOOD. 2. EXTERIOR SHEEL AND ALL STEEL PARTS ARE FACTORY FINISHED SPECIFICATIONS ARE SUBJECT IN GRAY. (OTHER COLOR OPTIONS AVAILABLE). TO CHANGE WRH0Vr NOTICE. 3. GAS REQUIREMENTS: 3/4' GAS OUTLET. 4. ELECTRICAL REQUIREMENTS: 2-120 VOLT AC OUTLETS SCALE: 3/8'=1'-0' EARTHSTONE "10-20-96 ' SHIEr NO. WOOD-F/RF OVFArS MODEL 160—PAGW Aq- 8-10-200a GAS AND/OR WOOD FIRED OVEN 1 1 i I oven ® GLO-RAY DUAL INFRARED FOODWARMERS Models GRA-18D,-241),-30D,-36D,-42D,-48D,-54D,-60D,-661),-72D,-84D;-96D,-108D,-120D,-132D,-144D GRAH-181),-241),-301),-36D,-421),-48D,-54D,-60D,-661),-721),-84D,-96D,-1081),-120D,-1321),-144D Hatco Glo-Ray®Dual Infrared Foodwarmers safely keep all hot foods at optimum serving temperatures longer.Foods do not dry out or become discolored;even delicate dishes hold that"just-prepared"look.The Glo-Ray pre- focused heat pattern directs heat from a " tubular element to bathe the entire holding surface. FLEXIBILITY Model GRA-36D The continuous aluminum housings,up to with 3"(76 mm)spacer 12'(3658 mm)in width,are very strong and eliminate the danger of sagging. The advanced Glo-Ray Dual Mounting feature allows side-by-side mounting of two warmers to provide a deeper holding area.A 3"or 6" (76 or 152 mm)spacer is available.Seep GRAL-XXD,GRAHL-XXD spec sheet for units - with lighting. Toggle switches are standard with dual foodwarmers.When selecting infinite controls,they MUST be mounted remotely. , Remote control enclosures are available in several sizes,built in accordance with UL Standards to accommodate switches, Model GRAH-72D < indicator lights and wiring,ready for with 3"(76 mm)spacer, installation. remote control required y Optional sneeze guard that meet NSF Standards can be ordered for display areas and buffet lines.Made of shatterproof easy- to-clean acrylic,they provide a safe food- serving environment. Remote Control Enclosures All models are available in powdercoated Model RMB-14D Designer colors of Warm Red,Black,Gray 9 with infinite controls Granite,White Granite,Navy Blue,Hunter Green,Antique Copper,or Gloss finishes _ .� of Gleaming Gold,Glossy Gray,Bold Black, Radiant Red,Brilliant Blue.The powdercoated Model RMB-3F surfaces provide durability and are easy to with toggle clean. Switch and QUALITY , ® indicator light The following features assure the finest performance for years to come: •Available in widths from 18"to 12' (457-3658 mm). •Sturdy extruded aluminum housings eliminate sagging. •Pre-focused heat maintains safe serving ®� temperatures longer without continuing to cook the food. tip.sr, •Variety of models,configurations,colors, and accessories provide unlimited flexibility. Model GRAH-42D with 6"(152 mm) e { spacer and optional non-adjustable tubular stands •� @cc HATCO CORPORATION P.O.Box 340500 Milwaukee,WI 53234-0500 U.S.A. METAL SHEATHED ELEMENTS GUARANTEED AGAINST (800)558-0607•(414)671-6350•Fax(800)543-7521 •Int'I.Fax(414)671-3976 RI IRNr)I IT Amn RRFAKAr.F FOR TWO WAK www hatrnrnrn rnm•F-mail•anitincalacrnlhatrnrnrn rnm L_ Project Ile- Item No. Quantity SOLSTICE Gas (SG) Series Single (n e SG14, 14R, 14T, 18 Fryer O rn APPLICATION For High Production Gas single standalone frying specify IT .' Pitco Solstice Gas Models SG14, 14R, 14T or SG18 tube fryers with the patented Solstice Burner Technology. The D C 6 m dependable blower free atmospheric heating system (A N provides fast recovery to cook a variety of food products. `" The Solstice gas fryer comes standard with a millivolt thermostat with a thermo-safety pilot, high temperature It 1 safety limit switch. The unique Solstice burner and baffle Cl) SG14TTwin design increases cooking production, lowers flue cD } _ Tank SG18 1% with optional temperature and improves working environment with anal 14o `asters compared to previous models. N. i stainless tank I� V/ I 3• MODELS AVAILABLE � cD ❑ SG14 (40-50 Ibs, 14 x14"fry area, 110 Kbtu/hr) SG14 ❑ SG14R(40-50 Ibs, 14 x14"fry area, 122 Kbtu/hr) Q 0) 57 STANDARD FRYER FEATURES &ACCESSORIES ❑ SG14T(20-25 Ibs, 7x 14",50 Kbtulhr per side for this twin tank fryer, 100 Kbtulhr total) M ■ Tank-mild steel construction ❑ SG18 (70-90 Ibs, 18 x 18"fry area, 140Kbtu/hr) ■ Cabinet-stainless front, door and sides ■ Solstice Burner Technology, No blower or .P ceramics ACCESSORIES (AT ADDITIONAL COST) ■ Millivolt Thermostat(T-Stat) 200°F400°F(190°C-93°C CE) ❑ Tank stainless steel ❑ Stainless Steel back ■ Themo-Safety pilot with built in regulator. ❑ g�� (22.9 cm)adjustable, non locking rear&front ■ High Temperature safety limit switch locking casters ■ Heavy duty 3/16" bottom door hinge ❑ Flexible gas hose with disconnect and restraining ap ■ 1 %4n (3.2 cm) Full port drain valve for fast draining cable -n Separate Manual gas shutoffs, for front servicing ❑ Tank cover ■ Integrated flue deflector ❑ 3-Triple Baskets (not available on 14T) ■ 9"(22.9cm) adjustable legs, easier access to clean ■ Tube rack, allows crumbs&debris into cool zone ■ Removable basket hanger, requires no tools ■ Drain Line Clean out rod ■ Drain extension ■' Fryer cleaner sample packet ■ Choice of basket options: o�5 ❑ 2-Twin Baskets � •� NSF ❑ 1-Full Basket(not available on 14T) The Australian Gas Association Pitco Frialator,Inc• P.O. Box 501, Concord, NH 03302-0501 •509 Route 3A, Bow, NH 03304 603-225-6684• FAX: 603-225-8497 •www.pitco.com I __ TICE GAS (SG) Series Single Standalone SG14, 14R, 14T, 18 Fryer 314 INCH GAS CONNECTION / SG14(R) (CE 314 INCH BSP ADAPTOR / SG14T SG18 LL ADDS 1 112[3.8]TO A 48 5/16[122.81 52 5116 132.9 00 CONNECTION) B 15 518 39. 19 518 49.8 C 4 1/4 10.8 6 114 15.9 F- L A IN[CM] 3432[87.6] INTEGRAL FLUE DEFLECTOR B 16 [1.8] r 0 t) 8 8 W C C 46$ [117.2] ® 34[86.3j o i G 0 122 9[22.9] 102[26.5] N [31.7] NOM. NOM. d L � C ( 29. 21332[55.6] 13 i 132 I3.6j SPECIFICATIONSW INDIVIDUAL FRYER 0 Model Frying Area Cook Depth Oil Capacity W SG14&14R 14 x 14 in 35.6 x 35.6 cm 3-1/4-5 in 8.3-12.7 cm 40-50 Lbs(18-23 kg) V SG14T per side 7 x 14 in 17.7 x 35.6 cm 3-1/4-5 in 8.3-12.7 cm 20-25 Lbs(9-11 kg) SG18 18 x 18 in 45.7 x 45.7 cm 3-1/4-5 in 8.3-12.7 cm 70-90 Lbs 31-40 k FRYER SHIPPING •' • • •• • J Model Shipping Weight Shipping Crate Size H x W x L Shipping Cube O SG14&14R 208 Lbs(95 kg) 45 x 19 x 36 in (114.3 x 48.2 x 91.4 cm) 17.8 ft. 0.5m3 SG14T per side 230 Lbs 104 k 45 x 19 x 36 in (114.3 x 48.2 x 91.4 cm) 17.8 W. 0.5m3 SG18 275 Lbs(124.5 kg) 45 x 23 x 38 in (114.3 x 58.4 x 96.5 cm) 22.8 W. 0.6m3 INSTALLATION INFORMATION GAS SYSTEM REQUIREMENTS Gas Type Store Supply Pressure* Burner Manifold Pressure *Check plumbing/gas codes for proper gas supply Natural 7-10"w.c.(17.4 mbars/1.7 kPa) 4"w.c.(10 mbars/1 kPa) line sizing to sustain burner pressure when all gas Propane 11 -13"w.c.(27.4 mbars/2.7 kPa) 1 10"w.c.(25mbars/2.4 kPa) appliances are full on. CLEARANCES D. Not Curb Mount) Front min. Floor min. I Combustible material Non-Combustible material I Fryer Flue Area 30" 6" k,'.ides min. Rear min. Sides min. Rear min. Do not block/restrict flue gases from flowing into hood (76.2 cm) (15.25 cm) (15.2cm) 6"(15.2cm) 0" 0" or install vent hood drains over the flue. SHORT •' SPECIFICATION Provide Pitco Solstice Gas Model(SG xxx)tube fired high production gas floor fryer. Fryer shall be xx-xx Ibs oil capacity,xxx Kbtu/hr,xx"by xx"fry area, mild steel(or optional stainless)peened tank,stainless front,door,sides. Blower Free atmospheric burner system,with millivolt thermostat and thermo-safety pilot, separate gas shut off,314"npt rear gas connect,recessed cabinet back,1-1/4"Full port drain,3/16"bottom hinge. Provide options and accessories as follows: Pitco Frialator,Inc• P.O. Box 501, Concord, NH 03302-0501 0509 Route 3A, Bow, NH 03304 603-225-6684 • FAX: 603-225-8497 9 www.Pitco.com L10-293 Rev 0 08/10 Printed in the USA f" TOWN OF BARNSTABLE LOCATION• q % 14 41 AJ `S-r SEWAGE# 2-01(o— 6$3 VILLAGE ASSESSOR'S MAP&PARCEL J 1'1 08 0 INSTALLER'S NAME&PHONE NO. SEPTIC TANK CAPACITY #4/ ZSoo 6.41 Ii--io 2 cc!yrkrMea,t gs-oa 9,j 6w-rmK EX�sTin /, LE CHINGMACILITY. (type) F/o-Oi4r—'o 44 e 8) (size) [b X K a X NO.OF BEDROOMS IVy OWNER -,URA46-S SL)RPQF-N4A f PERMIT DATE: 3-Z,- ' ZQ (m COMPLIANCE DATE: 6-3 2.01 (o 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) i¢ Feet Edge of Wetland and Leaching Facility(If any wetlands exist within jj ee 300 feet of leaching facility) N >� Feet FURNISHED BYQ1�(t� � �1►�lt�t2 [SEC (�. R i ,r .v r r hine fin Dsah Sit!rvic tier r."wip gP0C,nd w a w s,a Y v l ^ a Y .,� �� s;�y' I � "��\'r. V G. • 7 1 O J , a � � s S,T• 4t-' 2 S ® ' b O 3 1 � O 4 31 d1-3--41.6' Q-9a v ., 18 k7 ° a IT 0 a $®,6 U'%� 3�oN A—t0 1%' t—"D Lk6a LA° g-tt= 51 PL Ya1p �'(1 9 v• 6