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HomeMy WebLinkAboutOSTERVILLE FARMERS MARKET - CLOSED TEMP FOOD PERMITS 2018 2®� � —OS�d 11-e � �" ��� ,\ � - — — - n Town of Barnstable ems ' S� °� Board of Health i BARNSTABI.E, y rHAas. g 200 Main Street, Hyannis MA 02601 i639, ,g �fD MA'S A Office: 508-862-4644 Paul J.Canniff,D.M.D. FAX: 508-790-6304 Donald A.Guadagnoli,M.D. John Normani Ms. Jennifer Williams, Market Manager July 26, 2019 155 West Bay Road Osterville, MA 02673 RE: Board of Health Approval-Apple Cider Donuts, Weekly Osterville Farmer's Markets Dear Ms. Williams, You were granted permission, on behalf of Michael McFadden, to prepare and serve donuts at the Osterville Historical Museum, 155 West Bay Road, Osterville, Massachusetts each week during the seasonal Osterville Farmer's Market. This permission is granted with the following conditions: (1) The applicant must obtain a temporary food permit from the Health Division Office each year, at least two weeks prior to the first date of the event. (2) The menu is limited to apple cider donuts. (3) There shall be at least one Servsafe certified food handler at each food station/table. Copies of Servsafe certification shall be submitted to the Health Division prior to obtaining temporary food permits from the Health Division. (4) You shall submit a diagram of the layout showing proposed food preparation table location, and handwash station location. (5) The handwash station shall be conveniently located and easily accessible to the food handling station/table. The handwash station shall be equipped with a toggle dispenser (not a push button), dispenser soap and paper towels. (6) Each food handler shall wear disposable gloves during preparation, handling and serving of ready-to-eat foods. Gloves shall be changed often during the event. (7) The temporary food permit(s) issued from the Health Division Office shall be posted at the food station/table in an easily accessible location to be viewed by a health inspector during site inspections. (8) 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 rely, 'Alil J. anniff, +rt Q:WP/TempFood App C erponuts Weekly I Excerpt from the Board of Health Meeting Results on July 23, 2019: I. Farmers Market— Osterville (Cont.): David Lawler and Jennifer Williams, Osterville Farmers Market at Osterville Historical Museum — 155 West Bay Road, Osterville, requesting additional dates for Mike Donuts to allow 9 dates during season to cook, and requesting 3 dates (including one temporary permit already issued) for Jaju Pierogi to cook (continued from June 2019). The Board granted 1) Mikes Donuts to have 9 dates during the season to cook, and 2) as Jaju Pierogi decided to not cook and to sell product prepackaged and uncooked at market, the Board was fine with this. i To: Barnstable Board of Health From: Jennifer Williams, Executive Director Osterville Historical Museum/Osterville Farmers' Market Re: June 25 BOH Hearing We are requesting an additional 9 dates for Mike's Donuts to participate in the Osterville Farmers' Market (every Friday from July 12 to September 13, 2019). He has passed all inspections during his two consecutive successful seasons at the Osterville Farmers' Market. We are additionally requesting 3 dates for Jaju Pierogi to heat pierogis in an electric griddle. The full ingredient list (non-hazardous food) has been provided along with layout of booth. (Please see materials submitted.) On June 6, we met with Tom McKean and he expressed his favorable review of our requests as we discussed both vendors in detail. We appreciate the board's consideration of these two vendors and would be happy to provide further details as needed. - - �— - Barnstablel ubli+c Health Division - APPLICATION FOR TEMPORARY FQOD SERVICEPERMIT DATE _ NAME OF SPECIAL EVENT OSterVlrle FarlrierS Marked 2019 Season WAS THIS EVENT APPROVED BY THE BOARD AT APUBLIC MEETING? X Y N NAME OF PERSON(S)REQUESTING PERMIT JENNIFER WILLIAMS,EXECUTIVE DIRECTOR TELEPHONE# 508.428.5861 CELL# 508-280-8882 HOME ADDRESS 155 West Bay Road VILLAGE Osterville NAME OF ORGANIZATION t. ` u 4 CONTACT PERSON a; ' LEPHO ~NE 2I 7" -! � 2� y` F ADDRESS FOOD TO BE SERVED(LIST EXACT FOODS) r. NAMES OF TRAINED FOOD HANDLERS(TO BE ONSITE DURING EVENT): (ATTACH COPIES OF S ) ADDRESS WHERE TO BE SERVED Osterville Historical Museum,155 West Bay Road,OsterviIle,MA 02655 DATE TO BE SERVED June 21-Sent 13 TIME 9 a.m.to 1 p.m. WHAT TIME WILL ALL EQUIPMENT BE SET-UP&READY FORINSPECTION? f HOW WILL FOOD BE KEPT BELOW 41 DEGREES F MA HOW WILL FOOD BE HELD AT 140 DEGREES F. 1' n VAMAS HOW IS FOOD COVERED L ](�C HOW IS FOOD SERVED TYPE OF HAND-WASHING FACILITY 6 It' .vvv � SIGNATURE -rh } wry "es8 .vr dvrd"eddew� )` W a! F e M QCprpora b Addy, bec' i '` on Co sir �i, tyre ed. -�: _— kas rx " C4v@raveb s . a k i+ 0 ficatcm& of rrevem n This ce,t!ficate is awarded to MICHAEL-M.'CFADDEN __. _ Congratulations'.You have completed St ACMM""W ServSafeA Food Handler CM,WAnIWlEA #0655 Employee Food Safety Online Course and Exam C>e.r,f,,ale NUn1t*r lational Restaurant soci6ft 7;\IV Sackson Blvd,S1r..1;Ur1 F x iration NIL, C?604-2814 t} __.,..... IL G �a 7�D 2122 in 3 i jrtt.or&I ServSatev m g a < N ZiP i%./or tr,�y, r , Ya f•� "1 x Y x i y � r Y i h sNE Y $s�- 4 J ' rk � ... - Fitz lie rz iaM+ 9►: W'ol -NamF1774, 1 Ate[ 1v� 1 lt e r rtifi. n i '' ¢erg !L' •� � fib.4 4 y} , \Y a ic ,rf YY ��t itt�s��K >r•s'� ��'�,'.'.• q. � F{i '� �'fb 2� � � 8�� °vF_� .Xapl ,"'i�.•, J.S, l } �,Fyr. a6S �`� - z. 7- It Y u �fl' .• � 's-?3"'\3,��5;��')..i a� - j 2� )fir' ;^+a �. '%ri� .+1 a.. ,#�.'':. ��,• +a#.asi+ s�YCw"a�-�,�t`R'3$�``�, �'. '. ::.,t. ��l�'�Si'3`�ytF+�F� ,- it n;„,'r{a y a y f � j'�d}�,:'��� - f����, $��4 �.. e.X.��: �.?¢.. .2'i:r. v�". �;°, �.. - +�, �'�'�''�'�! a"a,r-�1.'�y� €' t Ka:. 4� �4 b ,r�a�f"4� f"'rr$ ..•:i'� }az•' � _- THE COMMONWEALTH OF MASSACHUSETTS TOWN OF FALMOUTH FEE: BOARD OF HEALTH $50.00 PERMIT TO OPERATE A FOOD ESTABLISHMENT Permit No. 19M-002 Date: January 1, 2019 In accordance with Regulations promulgated under authority of Chapter 94, Section 305A and Chapter 111, Section 5 of the General Laws a Permit is hereby granted to: Michael's Donuts Whose place of business is: 39 Bittersweet.Road, Falmouth MA Type of business and any restrictions: Mobile Food Service Permit To operate a food establishment in: Falmouth PERMIT EXPIRES: December 31, 2019 jTk 7" alt g nt Falmouth Board of Health t� APPLICATION FOR TEMPORARY FOOD SERVICEPERMIT DATE NAME OF SPECIAL EVENT Osterville Farmers' Market 2019 Season , tiY.0 k( WAS THIS EVENT APPROVED BY THE BOARD AT APUBLIC MEETING? X Y N NAME OF PERSON(S)REQUESTING PERMIT JENNIFER WILLIAMS,EXECUTIVE DIRECTOR__ TELEPHONE# 508.428.5861 CELL# 508-280-8882 HOME ADDRESS 155 West Bay Road � ,p VILLAGE Osterville NAME OF ORGANIZATIONl r 'dJ I, { 1 0(-'1- B rl/' r � CONTACT PERSON a�ttA tun ,�✓ TELEPHONE ADDRESS FOOD TO BE SERVED(LIST EXACT FOODS) 71 ,4J�� 1 L6'1 a" re NAMES OF TRAINED FOOD HANDLERS(TO BE ONSITE DURING)EVENT): C1 it i.! (ATTACH COPIES OF SERVSAFE&ALLERGEN CERTIFICATES) ADDRESS WHERE TO BE SERVED Osterville Historical Museum,155 West Bay Road,Osterville,MA 02655 DATE TO BE SERVED June 21-Sept 13 TIME 9 a.m.to 1 a.m. WHAT TIME WILL ALL EQUIPMENT BE SET-UP&READY FORINSPECTION? �> >� 1YL HOW WILL FOOD BE KEPT BELOW 41 DEGREES F. {VI L UU1�l'; I U nit!( I� HOW WILL FOOD BE HELD AT 140 DEGREES F. tse,l tc' , r HOW IS FOOD COVERED er,Lil_-e %l lVl h vn y C r -�lt irli %'S "1h 1 r� ( � C,5Pc;4 S h HOW IS FOOD SERVED ( C)(d -YZ Zr-t,11 TYPE OF HAND-WASHING FACILITY SIGNATURE �IAV ' I COMMONWEALTH OF MASSACHUSETTS CITY OF LYNN Board of Health PERMIT NO.BOHF-19-4055 ISSUED: 4/8/2019 Food Permit License Type 4 Annual The Board of Health of the City of Lynn,in accordance with all laws,ordinances and regulations pertaining thereto,hereby grants a/an Food Permit License to. Name:CASEY WHITE Establishment:JAJU PIEROGI--271 WESTERN AVE This permit shall expire on 4/30/2020,unless sooner suspended or revolted. i **Renewal Materials must be submitted 30 days prior to expiration** I Allergen Exp. 11/09/2020 CFPM Exp.09/13/2020 Michele Desmarais CPR Exp. Truck License Exp. Director of Public Health, City of Lyim Included if 4CHECKED4 under the same terms and conditions: Milk Permit CHECKED Frozen Dessert Mannfacturer Food Truck lee Cream Truck Vending Hundcarts I i { s 2 S g'sg l s z C e tin ; r av e a • "� V � • • a '2. �Lf.P FL11fCP PROf�P4M yl.:Fo ,ayvpy�„k�,� s�""++y Mrk+n xlUMW$Na0nrEl msdwhm aPG Nc Lon!tuvrze!tt�totl Pra , a yi,�'.�y_y T f 7 f 1 � � f 1 � � f 1 f 1 f 1 f � f �1 f - -- --- - -- -'-- - - - -- ---- - --- ----- - - -- - --- - - - - --- - - ---------------- CERTIFICATE ALLERGEN AwARE TRAINING , f Name of Recipient: Casey White Date of Completion: 11/9/2015 Date of Expiration: 11/9/2O2O f Issued By: The above-named person is hereby issued this cerliflcate l � � 7 for completing an allergen awareness training program , recognized by the Massachusetts Department of'Public Health Berkshire 1 in accordance with. 105 CMR 590.009(G) 3 a). oftaftAHEC Area Health Education Center l Pittsfield.Massachusetts This certificate will he valid fort•zee(5) years front date of completion. � \ ivsww.inafoodallergytraining.org ------ - ---- -- - --- -- -- - -- - - ----- - - - - ----- ------- -=-- -- --- - --- - - - -- --- -- --- - --- -- -------- - ----- -- ----- - ---- r� i t Jaj u Pierogi 4 Osterville Farmers' Market Dates Only: 6/21 ; 7/19; 8/16; and 9/13 1. Frozen labeled boxes of pierogi to sell. 2. Heat refrigerated pierogi's on-site using electric griddle — Done at Ashland Farmers Market, SOWA in Boston, Somerville, etc. CURRENT FLAVOR OFFERINGS POTATO AND CHEESE CABBAGE AND MUSHROOM** BUTTERNUT SQUASH, APPLE & SAGE** SWEET POTATO & CARAMELIZED ONION** JALAPENO CHEDDAR SPINACH & FETA Vanessa & Casey White 41 3-219-63 48 1 41.3-221-5328 jajupiero i.com facebook.com/jajupierogi I instagram.com/jajupierogi i Menu We make handmade polish dumplings called pierogi. Pierogi are dumplings made by wrapping dough around a filling which include potato and cheese, sweet potato and caramelized onion, butternut squash, apple & sage, cabbage & mushroom, spinach & feta, kielbasa & red pepper, and jalapeno cheddar fillings. Please find the ingredients lists here: Flavor varieties: - Potato & cheese o Ingredients: Potato, Farmers Cheese (Cultured Pasteurized Grade A Low Fat Milk, Salt), All Purpose Flour (Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin), Onion, Butter ( Cream, Natural Flavoring), Eggs, Water, Extra Virgin Olive Oil, Salt, Pepper, Sugar. Contains: Wheat, Milk, Egg Sweet potato & caramelized onion o Ingredients: Sweet Potato, All Purpose Flour ( Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin), Onion, Extra Virgin Olive Oil, Butter (Cream, Natural Flavoring), Eggs, Water, Cinnamon, Nutmeg, Salt, Sugar. Contains: Wheat, Milk, Egg - Cabbage & mushroom o Ingredients: Sauerkraut (Cabbage, Water, Salt), Mushroom, All Purpose Flour (Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin), Onion, Breadcrumbs (Wheat Flour, Cane Sugar, Yeast, Salt), Greek Yogurt (Cultured Pasteurized Skim Milk, five live active cultures including s. thermophilus, I. bulgaricus, I. acidophilus, bifidus, and I. casei), Extra Virgin Olive Oil, Butter (Cream, Natural Flavoring), Eggs, Water, Salt, Pepper. Contains: Wheat, Milk, Egg - Butternut squash, apple& sage o Ingredients: Butternut Squash, All Purpose Flour (Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin), Apples, Onion, Bread Crumbs (Wheat Flour, Cane Sugar, Yeast, Salt), Butter (Cream, Natural Flavoring), Eggs, Water, Extra Virgin Olive Oil, Salt, Sugar. Contains: Wheat, Milk, Egg - Kielbasa & Red Pepper o Ingredients: Kielbasa (Pork, Water, Salt, Spices, Dextrose, Garlic Powder, Spice Extracts, Sodium Nitrite), All Purpose Flour (Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin), Red Bell Pepper, Onion, Bread Crumbs (Wheat Flour, i h Cane Sugar, Yeast, Salt), Butter (Cream, Natural Flavoring), Eggs, Water, Salt, Pepper Contains: Wheat, Milk, Egg Jalapeno Cheddar o Ingredients: Potato, All Purpose Flour (Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin), Jalapenos (sliced jalapeno peppers, water, vinegar, salt, lactic acid), Cheddar Cheese (Pasteurized Milk, Cheese Culture, Salt, Enzymes), Eggs, Butter (Cream, Natural Flavoring), Water, Sour Cream (Cultured Cream), Salt. Contains: Wheat, Milk, Egg. Spinach & feta o Ingredients: Spinach, All Purpose Flour (Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin), Feta Cheese (Pasteurized Part- Skim Milk, Salt, Cheese Culture, Salt, Enzymes), Farmers Cheese (Cultured Pasteurized Grade A Low Fat Milk, Salt), Onion, Butter (Cream, Natural Flavoring), Water, Eggs, Minced Garlic (Garlic, Water, Phosphoric Acid), Salt. Consumer advisory &food allergen statement: Please be aware that all food contain wheat, milk and egg. This product is produced in a shared facility that processes soy, dairy, wheat, tree nuts, peanuts, and eggs. Before placing your order, please inform Jaju Pierogi LLC if a person in your party has a food allergy. Thank you. Cooking and preparation process: First we make all the stuffing's. The flavors vary depending on our production schedule. Once the stuffings are prepared, we start on the dough. While the dough is being made we place all stuffings in the refrigerators and start boiling water on the stove. We then get all our pierogi making materials out on the prep tables. Once the dough is made, the dough person puts the dough through the dough sheeter. Once flat on the prep table, we start cutting the dough into circles and filling those circles with ice cream scoop sized balls of stuffing. We take one bowl of stuffing out of the refrigerator at a time. The stuffing is typically potato and cheese, sweet potato & caramelized onion, butternut squash, apple & sage,jalapeno cheddar, spinach & feta, cabbage & mushroom or kielbasa & red pepper. Once the stuffing is placed in the circle, we fold the circle and seal the pierogi with a cut and seal. Once closed, we move the pierogi to the boiler where the pierogi boils for 1-1.5 minutes. Once boiled, we move to a sheet tray covered with a baking sheet. We coat the baking sheet with butter and place the pierogi down on the sheet. Once the sheet is full, we move the pierogi to the refrigerator and continue with the next tray. Each tray is placed in the refrigerator for two to four hours to cool down. The pierogi are then moved to the freezer to freeze for an additional 2-4 hours. Once frozen, the pierogi are packaged in sealed hinge containers and labeled. The pierogi are then placed back in the freezer until they are sold at farmers markets, events or to our wholesale retail locations. C CuUlerS cart ct C c,�lce d- j�f-ate 4i, c CIA -�CL PAS ��t i �J � � �/� �� f`..�-- �l'_'-- ���� �' � ����� ,� f"��'�� � � s � 3 �� �����°�� f Town of Barnstable Regulatory Services Department Public Health Division W.WWABIE MAW *�$ 200 Main Street, Hyannis MA 02601 OFFICE: 508-862-4644 Thomas F.Geiler,Director FAX: 508-790-6304 Thomas A.McKean,CHO TEMPORARY FOOD EVENT INSPECTION FORM Name of Special Event Date ` Table/Cart/Trailer Identification Name I Telephone /,`_ v ea 1 J Permit Holder's Name i �� Telephone DESCRIPTION OF VIOLATION PERMIT INFORMATION _ Valid Permit/Displayed �/l re approved Menu Items Offered Only FOOD PROTECTION MANAGEMENT !� L ' — � _ PIC Assigned/Present Onsite PROTECTION FROM CONTAMINATION Food Contact Surfaces Cleaning and Sanitizing Foods Covered -� V 6h?L.`� ,, � u` LL�'}' lhc7f _ Proper&Adequate Handwashing/Temporary Handwash , + Station Location �VIti�ti l Good Hygienic Practices(Use of gloves,use of tongs or tissues TIME/TEMPERATURE CONTROLS Cooking Temperatures Re eating � 6qtZ, � o /Cooling SCf��� _ Hot and Cold Holding od and Food Protection CO SUMER ADVISORY 0� Posting of Consumer Advisories t' ���' Id 0A Ie OTHER REQUIREMENTS Refuse Container(s)Provided/Covered o5 Adequate Toilet Facilities Provided J Inspector's Signatu a Print PIC's Signature 4 int /�lf -� / 'y� r �� Town of Barnstable Regulatory Services Department Public Health Division RAIZNs?"M MASS. $ 200 Main Street, Hyannis MA 02601 i639. OFFICE: 508-862-4644 Thomas F.Geiler,Director FAX: 508-790-6304 Thomas A.McKean,CHO TEMPORARY FOOD EVENT INSPECTION FORM Name of Special Event k, Date Table/Cart/Trailer Identification Name Telephon Permit Holder's Name B i ( U�r Telephone DESCRIPTION OF VIOLATION PERMIT INFORMATION Valid Permit/Displayed Pre approved Menu Items Offered Only F09D PROTECTION MANAGEMENT 6A —.0 � PIC Assigned/Present Onsite �'�J PROTECTION FROM CONTAMINATION Food Contact Surfaces Cleaning and Sanitizing Foods Covered -� rf2& _ Proper&Adequate Handwashing/Temporary Handwash Station Location _ Good Hygienic Practices(Use of gloves,use of tongs or tissues) TIME/TEMPERATURE CONTROLS — Cooking Temperatures "^ — Reheating — Cooling ' _ Hot and Cold Holding — Food and Food Protection �/ LU tK ZCSUMER ADVISORY �d�ll �, N` CyLT� sting of Consumer Advisories - �('/ OTHER REQUIREMENTS _ Refuse Container(s)Provided/Covered Adequate Toilet Facilities Provided Inspector's Signature w Print ak PLC's Signature Print From: McKenzie, Marybeth Sent: Thursday, June 28, 2018 12:09 PM To; 'Jennifer Williams' Cc: McKean, Thomas; Stanton, David; Bellaire, Dianna Subject: Osterville Farmers Market Hello Jennifer, Hope all is well and thank you for following me on the inspections during the market and working to correct violations! I have been working, the past three days, on getting everything in order for your Farmers Market. I am going to list the issues that I have come across with some of the vendors and go over some issues that were noted during the farmers market so that we can work on correcting them and educating your vendors. Our main concern is safety for both the public and the vendors, so if you have any questions at any time please feel free to contact me and I will try my best to answer them or help you find an answer. First off I like to let people know that the food code is science based and it works both ways in protecting the public and businesses. It is also a very good resource for business and if it is followed it makes for a very safe business plan which can help with the liability of running your business. Also, acting as the manager, person in charge,you are taking on the responsibility and liability of the vendors that are on your site so it is in the best interest for all to do things correctly.This is rather long( so grab a cup of iced tea), but I am trying to itemize it so it will be the easiest to read and understand, but once again please let me know if you have questions. If you are aware of some of this information then please forgive, but I am trying to make this process easier and I noted a few areas that need to be addressed which would help make a safer and better market. So here it goes! I know how some people can be with setting up in the same location, I get it, but when you look at the market site take note of the shaded areas.The vendors with the most potentially hazardous foods should be kept in the coolest place if possible.This will help with keeping all the products in the correct temps and the constant refilling of ice. There are a few things that I would like to go over with you regarding new vendors. When a new vendor comes to you to sell their product they should have all their information for you, especially where the product (the permitted kitchen) is being made before they start selling the product. I am saying this because by having it all in place before hand you can check on what product is allowed to be made in these residential kitchens. Residential kitchens are only allowed to make non potentially hazardous food, basically food that is safe at room temp ( cookies, brownies, bread- no cream filling or anything that might need refrigeration). So when they first come in and you see that they have a residential kitchen certificate and they are making/selling jarred pickles or quiche, you should questions this and call the health departments that are permitting them to verify that that product has been approved to be made in that kitchen.That is fine to do and we, as health departments, appreciate that it is being checked on. If they are doing any special processes, like canning(except for jams and jelly), in a residential kitchen then this should alert you to asking more questions too. If you ever have a question about a process or what is allowed, please reach out to the inspectors, we are a good resource. A few of the:residential kitchens that were selling product on 6/22/18 were not actually permitted to make/sell those products, I verified it with the different town health departments, and they will be listed below. From now on, all residential kitchens will have to have a letter from the permitting authority stating exactly what products are allowed to be made/processed in that residential kitchen when applying for a permit from the Town of Barnstable. Hand washing is probably the one of the most important things a person can do in the food industry and that is why the health department requires handwashing stations. Bare hand contact is not allowed in the:state of MA, therefore, proper handwashing and using utensils,gloves, tissue paper is required to handle ready to eat foods.Also, handling money and then handling food product opens an avenue of cross contamination that can get people sick and therefore effect their company. I believe when people realize how important it is to protect their food from contamination then in the long run it protects their company too. Michael's Donuts, was one vendor that I noted that had people helping him and were not trained in proper hand washing or plastic glove protocol. One person, wearing gloves,would serve the product, take one glove off, take the money, and then re-glove one hand. You need,to wash your hands in between changing gloves/processes. While on site I corrected this action, by having one staff person collect the money while the other, with clean gloves, served the donuts. Michael, as the person in charge, must instruct his staff on proper hand washing and handling of food product, that is his responsibility and protects his company in the end. This brings up hand washing station requirements. Mike's Donuts did not have the approved hand washing station on site. He did not have any hot water(110=/-it was in a non-insulted container(plastic bottle) or the grey water bucket that should be located under the spigot to catch the used water. All vendors that are either offering samples of food product or serving individual unwrapped product will need to have the approved handwashing station.The hand washing station must have an insulted container that will hold the water at 100-110 degrees. It needs a spigot type "faucet", a basin that will catch the used water, a soap dispenser, and paper towels. Cape Cod Popcorn vendor had the perfect set up and I sent a lot of vendors over to look at it. Cape Cod Popcorn had his paper towels bungeed through the handle so they couldn't blow around, which was a great idea. Vendors that need the handwashing station can be located next to each other and share the set up, but the:access to it cannot be blocked. Some suggestions concerning the hand washing station: If the vendor has all prewrapped product and test samples, which must be done at the site of the permitted kitchen before arriving to the market.Then they would not need a hand wash station because there would not be any risk of bare hand contact. I know how some people can be with setting up in the same location, I get it, but when you look at the market site take note of the shaded areas.The vendors with the most potentially hazardous foods should be kept in the coolest place if possible.This will help with keeping all the products in the correct temps and the constant refilling of ice or changing ice packs out. . All food product must be covered to protect it from contamination. Mikes donuts had all their product uncovered. The cooled product had the lid propped up and the cooling product was uncovered too. I understand that the cooling product can't be covered with a solid lid or sneeze guard type, but it can be covered with at screen.This allows the product to cool and protects it. All trash cans need to have lids too.This cuts down on attracting pests to where food is being prepared/sold and makes for a cleaner safer market. 5 ' ' Any vendor selling potentially hazardous foods must keep the foods in the correct temps. So, logs will be needed for temperatures. Please have them record the temperature of the product before leaving the facility, arriving on site/setting up, and once every hour(because of the heat and opening the coolers the temperatures can rise quickly). I will be requiring to view the logs so please tell the vendor to have them on site.The thermometer should be in the warmest part of the unit to verify that all product is within the safe zone,41 degrees or below. Helpful hints, that I have learned from other vendors, is that if they precool the coolers with either ice water(they empty it and dry it before putting product in) or in a walk in cooler(if available) the product doesn't have to cool the unit off and it helps maintain the correct temp. Also, it the coolers are covered with clean thermal blankets it will help insulate the coolers while they are on site. The vendors should have their certification for food managers or certified food handlers on site and that person, with the certification, must be on site too. The allergen advisory must be posted, if a menu with a price is listed. This advisory protects the company and gets communication going between the vendors and their patrons. I usually keep extra advisories with me just in case someone needs one too, but you may want to make a copy of the verbiage too just in case someone needs it. Please refer to the Temporary Outdoor Food Vending requirements-Weekly Events-for all other requirements too. Here are the following issues noted concerning the vendors at your market. I have alphabetized them to make it easier so if one is missing then there wasn't a problem. I have also included some tips that might help make things easier for the vendors: Aime's Bakery—Different Certified food Manager on site then what was in the application. She didn't have any verification that she took the course. So an invoice for her class will be needed to be provided untiil she can print her certificate. She was aware of this and I did tell her that during the inspection. Product for individual sale/served (which is fine to do), but a hand washing station was not available at her site and will be needed this week. Maybe she can be next to another person so they can share. Dasilva-selling eggs which was not on permit please revise the permit. Also, eggs must be kept at 45 degrees or below. Thermometers need to be readily available to read in the cooler units, if they slid down to the bottom under all the product it become a pain in neck to dig through and find the thermometer. A suggestion that I have learned,from others food establishment, is to put the thermometer in a large ziplock bag or a plastic container so it doesn't slip down between product and it is easier to find in the unit. Forever Young-will not be able to sell any product beside baked goods.Their catering permit was only approved for baked goods, this was verified by the health department that permits the kitchen. Kimchi and other products she was selling can be very dangerous products, we can go over that when I see you. So only non potentially hazardous baked goods may be sold and if she is doing sampling then she will need an approved hand wash station. Foss Farm- Need verification of lab testing to show that the product is shelf stable. I have notified him and he will be sending it to me.Also, is he is doing samples then a hand washing station will be needed. He must keep his open jar(sample) at 41 degrees or below which he stated on his permit, but was not being done.This can be easily accomplished by bringing a cooler and filling it with ice or cold pacts. I spoke to him and told him that he needs to show the laboratory testing that the product is shelf stable and is safe to leave at room temperature, if it is not provided then he will have to keep his product at 41 degrees or below. Honey I'm Home- My not prepare or sell quiche because it is a PHF and it cannot be prepared in a residential kitchen. I have also notified that health department about the quiche and they have verified that is was not approved to make there. I have spoken with him and he understands. No samples served at this vendor. No signature is on the application which needs to be corrected I will bring it with me so he can sign it. Franks Cucina-was not on site last week. Kalamata-Was not there; making chips in residential kitchen and hummus in permitted food establishment. I spoke with him about sampling and handwashing station, temperature logs, thermometers, and other requirements. Let,Us Farm-was given a Cease and Desist for making salads on site without any license. He only sells kale, unprocessed, so he doesn't need to be permitted, but he cannot prepare any product or will be required to meet all the state requirements. Little River Bee works—raw honey only, so no need to permit Local Juice- needed thermometers in their cooler units. The product was correctly stored on ice at the time of inspection. Martha's Vineyard Smoke House- not there last week Mike's Donuts- Had issues that need to be addressed before the next time he starts to cook. Michal needs to teach the people, whom are helping him, about proper hand washing and glove use. An approved hand washing station was not on available at his station/site. Product needed to be covered, lid was needed on the trash and the cider, if pasteurized, needs to be refrigerated after opening if not used quickly. Extra containers and utensils should be on site to use in case the mixing bowls get contaminated. Monopati- No approved handwashing station available and was giving out samples. I am checking with the Sandwich Health department to find out what they are approved to make in their residential kitchen. My.Fathah's Salsa- not permitted but selling product. I have been working with the owner in getting the permitting information and informed her that to sample she will need a hand washing station. I have received her laboratory testing stating that the product is shelf stable. If a product is being left out at room temperature then it must be laboratory tested to confirm it will remain safe. Also, the chips offered will need to be covered and served by the staff.The open container of salsa was being kept cold on ice in an insulated bag, which worked perfect, and the salsa was served by the vendor with a spoon. They did a good job with that part. Nonna Elena- not there Say Cheese- need to keep thermometers in the coldest location of cooler and log her temperatures, which she was correcting on site. I understand that she is a broker of cheese products, but I am wondering where all this product is stored and it must be stored in a licensed facility. I am not familiar with this type of business so I will be speaking with her at the market and checking with the state on what is allowed. Stir Crazy—was not there and if she plans on going tomorrow please make sure that she is only selling the.product that was approved and that an approved handwashing station is set up for her use. Also, temperature logs, thermometers,trash with lid, etc. Telka's product was sold out by the time 1 got to her so I will be checking things this week. Treasure By the Sea- Is not permitted to sell pickles that are made in a residential kitchen, this was verified by the Falmouth health department. Once again PHF's are not allowed to be produced in residential kitchens and no laboratory testing was done to see if the product is shelf stable and it was being kept out of temperature, not refrigerated, at the market. Valcourt Sugar Shack No sampling without a handwashing station. Wa'shashore Bakery—will need a handwashing station to serve open product individually and give samples. I hope I have covered everything, but if anything else comes to mind I will contact you. Once again, if you have any questions, please contact me. I will be happy to help and I look forward to see you at your market tomorrow. Regards, Marybeth McKenzie R.S. Health Agent Town of Barnstable 508-862-4644 Crocker, Sharon From: McKean, Thomas Sent: Thursday, June 27, 2019 3:53 PM / r r_wr To: Bellaire, Dianna Cc: Crocker, Sharon; Miorandi, Donna 3; Subject: RE: Osterville Farmers Market Correction- r, TDr. Canniff only wants permits to be issued up until the July 23, 2019 Board of Health meeting. Please do not issue the Mikes Donuts any additional permits/dates beyond the July 23rd date. See his email at the bottom of these messages ibelow. From: McKean, Thomas Sent: Wednesday, June 26, 2019 5:52 PM To: Bellaire, Dianna Cc: Crocker, Sharon; Miorandi, Donna Subject: Re: Osterville Farmers Market Mikes Donuts is approved for this Friday for cooking indoors with non -tcs ingredients. Also, Mikes Donuts is approved for the next three Fridays afterward - up to the date of the July Board of Health meeting. The Board will again discuss this request at the July Board of Health meeting. Jaju Pierogi is not formally or informally approved . However, it's okay by me to issue them permit for one date (no more than three dates) before the July Board of Health meeting. This applicant is new and will likely be limited to a maximum of three specified dates due to the TCS ingredients used and due to the outdoor cooking location. This application may also be discussed again at the July Board meeting. From: Bellaire, Dianna Sent: Wednesday, June 26, 2019 9:23 AM To: McKean, Thomas Cc: Miorandi, Donna Subject: Osterville Farmers Market Hi Tom; Please let me know how you want to handle the permits for Jaju Pierogi and Mike's Donuts. We only gave them a one day permit for June 21't. Donna is going out there again this Friday. Do you want me to extend another permit for this Friday? I know the issue deferred to you and Dr. Caniff. Dianna Bellaire Permit Technician Town of Barnstable Health Division 200 Main Street Hyannis, MA 02601 P:508-862-4643 Fax:508-790-6304 Email:Dianna.Bellaire @town.barnstable.ma.us 1 From: Paul Canniff [mailto:can niff.paul(cbgmail.com] Sent: Thursday, June 27, 2019 2:45 PM To: McKean, Thomas Subject: Osterville Farmers Mkt Tom. I want to be sure that we are on the same page. The Donut guy at the Osterville Farmers Mkt will be given permission to operate on two more Fridays in July (up to our July meeting). Any more dates will need an affirmative vote of the BOH at our July meeting. The Perogi Person will have to wait until our July meeting to see if they can get an affirmative vote to operate. As we spoke yesterday you told me that you did not ever discuss pierogis withh the applicants, therefore you never gave your approval or ever had any discussion(s) with the applicants (concerning pierogis). I will not be home until late tonight and will not have telephone access. I will be here all weekend, I think. Hope you are feeling ok. PJC. 6 I 3 F 1 I l I" 2 From: McKenzie, Marybeth Sent: Thursday, June 28, 2018 12:09 PM To: 'Jennifer Williams' Cc: McKean, Thomas; Stanton, David; Bellaire, Dianna Subject: Osterville Farmers Market Hello Jennifer, Hope all is well and thank you for following me on the inspections during the market and working to correct violations! I have been working,the past three days, on getting everything in order for your Farmers Market. I am going to list the issues that I have come across with some of the vendors and go over some issues that were noted during the farmers market so that we can work on correcting them and educating your vendors. Our main concern is safety for both the public and the vendors, so if you have any questions at any time please feel free to contact me and I will try my best to answer them or help you find an answer. First off I like to let people know that the food code is science based and it works both ways in protecting the public and businesses. It is also a very good resource for business and if it is followed it makes for a very safe business plan which can help with the liability of running your business. Also, acting as the manager, person in charge, you are taking on the responsibility and liability of the vendors that are on your site so it is in the best interest for all to do things correctly.This is rather long( so grab a cup of iced tea), but I am trying to itemize it so it will be the easiest to read and understand, but once again please let me know if you have questions. If you are aware of some of this information then please forgive, but I am trying to make this process easier and I noted a few areas that need to be addressed which would help make a safer and better market.So here it goes! I know how some people can be with setting up in the same location, I get it, but when you look at the market site take note of the shaded areas.The vendors with the most potentially hazardous foods should be kept in the coolest place if possible.This will help with keeping all the products in the correct temps and the constant refilling of ice. There are a few things that I would like to go over with you regarding new vendors. When a new vendor comes to you to sell their product they should have all their information for you, especially where the product (the permitted kitchen) is being made before they start selling the product. I am saying this because by having it all in place before hand you can check on what product is allowed to be made in these residential kitchens. Residential kitchens are only allowed to make non potentially hazardous food, basically food that is safe at room temp ( cookies, brownies, bread- no cream filling or anything that might need refrigeration). So when they first come in and you see that they have a residential kitchen certificate and they are making/selling jarred pickles or quiche,you should questions this and call the health departments that are permitting them to verify that that product has been approved to be made in that kitchen.That is fine to do and we, as health departments, appreciate that it is being checked on. If they are doing any special processes, like canning (except for jams and jelly), in a residential kitchen then this should alert you to asking more questions too. If you ever have a question about a process or what is allowed, please reach out to the inspectors,we are a good resource. A few of the residential kitchens that were selling product on 6/22/18 were not actually permitted to make/sell those.products, I verified it with the different town health departments, and they will be listed below. From now on, all residential kitchens will have to have a letter from the permitting authority stating exactly what products are allowed to be made/processed in that residential kitchen when applying for a permit from the Town of Barnstable. Hand washing is probably the one of the most important things a person can do in the food industry and that is why the health department requires handwashing stations. Bare hand contact is not allowed in the state of MA, therefore, proper handwashing and using utensils, gloves, tissue paper is required to handle ready to eat foods. Also, handling money and then handling food product opens an avenue of cross contamination that can get people sick and therefore effect their company. I believe when people realize how important it is to protect their food from contamination then in the long run it protects their company too. Michael's Donuts, was one vendor that I noted that had people helping him and were not trained in proper hand washing or plastic glove protocol. One person, wearing gloves, would serve the product,take one glove off, take the money, and then re-glove one hand.You need to wash your hands in between changing gloves/processes.While on site I corrected this action, by having one staff person collect the money while the other, with clean gloves, served the donuts. Michael, as the person in charge, must instruct his staff on proper hand washing and handling of food product, that is his responsibility and protects his company in the end. This brings up hand washing station requirements. Mike's Donuts did not have the approved hand washing station on site. He did not have any hot water(110=/-it was in a non-insulted container(plastic bottle) or the grey water bucket that should be located under the spigot to catch the used water. All vendors that are either offering samples of food product or serving individual unwrapped product will need to have the approved handwashing station.The hand washing station must have an insulted container that will hold the water at 100-110 degrees. It needs a spigot type "faucet", a basin that will catch the used water, a soap dispenser, and paper towels. Cape Cod Popcorn vendor had the perfect set up and I sent a lot of vendors over to look at it. Cape Cod Popcorn had his paper towels bungeed through the handle so they couldn't blow around, which was a great idea. Vendors that need the handwashing station can be located next to each other and share the set up, but the access to it cannot be blocked. Some suggestions concerning the hand washing station: If the vendor has all prewrapped product and test samples, which must be done at the site of the permitted kitchen before arriving to the market.Then they would not need a hand wash station because there would not be any risk of bare hand contact. I know how some people can be with setting up in the same location, I get it, but when you look at the market site take note of the shaded areas. The vendors with the most potentially hazardous foods should be kept in the coolest place if possible.This will help with keeping all the products in the correct temps and the constant refilling of ice or changing ice packs out. . All food product must be covered to protect it from contamination. Mikes donuts had all their product uncovered. The cooled product had the lid propped up and the cooling product was uncovered too. I understand that the cooling product can't be covered with a solid lid or sneeze guard type, but it can be covered with at screen.This allows the product to cool and protects it. All trash cans need to have lids too.This cuts down on attracting pests to where food is being prepared/sold and makes for a cleaner safer market. Any vendor selling potentially hazardous foods must keep the foods in the correct temps. So, logs will be needed for temperatures. Please have them record the temperature of the product before leaving the facility, arriving on site/setting up, and once every hour(because of the heat and opening the coolers the temperatures can rise quickly). I will be requiring to view the logs so please tell the vendor to have them on site.The thermometer should be in the warmest part of the unit to verify that all product is within the safe zone, 41 degrees or below. Helpful hints, that I have learned from other vendors, is that if they precool the coolers with either ice water(they empty it and dry it before putting product in) or in a walk in cooler(if available)the product doesn't have to cool the unit off and it helps maintain the correct temp. Also, it the coolers are covered with clean thermal blankets it will help insulate the coolers while they are on site. The vendors should have their certification for food managers or certified food handlers on site and that person,with the certification, must be on site too. The allergen advisory must be posted, if a menu with a price is listed.This advisory protects the company and gets communication going between the vendors and their patrons. I usually keep extra advisories with me just in case someone needs one too, but you may want to make a copy of the verbiage too just in case someone needs it. Please refer to the Temporary Outdoor Food Vending requirements-Weekly Events-for all other requirements too. Here are the following issues noted concerning the vendors at your market. I have alphabetized them to make it easier so if one is missing then there wasn't a problem. I have also included some tips that might help make things easier for the vendors: Aime's Bakery—Different Certified food Manager on site then what was in the application. She didn't have any verification that she took the course. So an invoice for her class will be needed to be provided until she can print her certificate. She was aware of this and I did tell her that during the inspection. Product for individual sale/served (which is fine to do), but a hand washing station was not available at her site and will be needed this week. Maybe she can be next to another person so they can share. Dasilva-selling eggs which was not on permit please revise the permit. Also, eggs must be kept at 45 degrees or below. Thermometers need to be readily available to read in the cooler units, if they slid down to the bottom under all the product it become a pain in neck to dig through and find the thermometer.A suggestion that I have learned, from others food establishment, is to put the thermometer in a large ziplock bag or a plastic container so it doesn't slip down between product and it is easier to find in the unit. Forever Young-will not be able to sell any product beside baked goods.Their catering permit was only approved for baked goods,this was verified by the health department that permits the kitchen. Kimchi and other products she was selling can be very dangerous products,we can go over that when I see you. So only non potentially hazardous baked goods may be sold and if she is doing sampling then she will need an approved hand wash station. Foss Farm- Need verification of lab testing to show that the product is shelf stable. I have notified him and he will be sending it to me. Also, is he is doing samples then a hand washing station will be needed. He must keep his open jar(sample) at 41 degrees or below which he stated on his permit, but was not being done.This can be easily accomplished by bringing a cooler and filling it with ice or cold pacts. I spoke to him and told him that he needs to show the laboratory testing that the product is shelf stable and is safe to leave at room temperature, if it is not provided then he will have to keep his product at 41 degrees or below. Honey I'm Home- My not prepare or sell quiche because it is a PHF and it cannot be prepared in a residential kitchen. I have also notified that health department about the quiche and they have verified that is was not approved to make there. I have spoken with him and he understands. No samples served at this vendor. No signature is on the application which needs to be corrected I will bring it with me so he can sign it. Franks Cucina-was not on site last week. Kalamata-Was not there; making chips in residential kitchen and hummus in permitted food establishment. I spoke with him about sampling and handwashing station,temperature logs, thermometers, and other requirements. Let Us Farm-was given a Cease and Desist for making salads on site without any license. He only sells kale, unprocessed, so he doesn't need to be permitted, but he cannot prepare any product or will be required to meet all the state requirements. Little River Bee works—raw honey only, so no need to permit Local Juice- needed thermometers in their cooler units.The product was correctly stored on ice at the time of inspection. Martha's Vineyard Smoke House- not there last week Mike's Donuts- Had issues that need to be addressed before the next time he starts to cook. Michal needs to teach the people, whom are helping him, about proper hand washing and glove use. An approved hand washing station was not on available at his station/site. Product needed to be covered, lid was needed on the trash and the cider, if pasteurized, needs to be refrigerated after opening if not used quickly. Extra containers and utensils should be on site to use in case the mixing bowls get contaminated. Monopati- No approved handwashing station available and was giving out samples. I am checking with the Sandwich Health department to find out what they are approved to make in their residential kitchen. My Fathah's Salsa- not permitted but selling product. I have been working with the owner in getting the permitting information and informed her that to sample she will need a hand washing station. I have received her laboratory testing stating that the product is shelf stable. If a product is being left out at room temperature then it must be laboratory tested to confirm it will remain safe. Also,the chips offered will need to be covered and served by the staff.The open container of salsa was being kept cold I on ice in an insulated bag, which worked perfect, and the salsa was served by the vendor with a spoon. They did a good job with that part. Nonna Elena- not there Say Cheese- need to keep thermometers in the coldest location of cooler and log her temperatures, which she was correcting on site. I understand that she is a broker of cheese products, but I am wondering where all this product is stored and it must be stored in a licensed facility. I am not familiar with this type of business so I will be speaking with her at the market and checking with the state on what is allowed. Stir Crazy—was not there and if she plans on going tomorrow please make sure that she is only selling the product that was approved and that an approved handwashing station is set up for her use. Also, temperature logs,thermometers, trash with lid, etc. Telka's product was sold out by the time I got to her so I will be checking things this week. Treasure By the Sea- Is not permitted to sell pickles that are made in a residential kitchen,this was verified by the Falmouth health department. Once again PHF's are not allowed to be produced in residential kitchens and no laboratory testing was done to see if the product is shelf stable and it was being kept out of temperature, not refrigerated, at the market. Valcourt Sugar Shack No sampling without a handwashing station. Washashore Bakery—will need a handwashing station to serve open product individually and give samples. I hope I have covered everything, but if anything else comes to mind I will contact you. Once again, if you have any questions, please contact me. I will be happy to help and I look forward to see you at your market tomorrow. Regards, Marybeth McKenzie R.S. Health Agent Town of Barnstable 508-862-4644 r OSTERVILLE FARMER'S MARKET YEAR 2018 -2 Y AMIE'S BAKERY, Osterville BAKED GOODS AUNTIE DAYS ,, Hopedale , MA DRIED PASTA �.. off-- � Y BRADFORD FARMHOUSE TOFFEE TOFFEE, CARAMEL DASILVA FARM, Portsmouth, RI EGGS, MEAT— FROZEN ELIXIR CONFECTIONS (CHOC), Harwich CHOCOLATES Y FOSS FARMS, Forestdale MARINARA SAUCE Y HONEY I'M HOME, Plymouth BREADS, BAKED GOODS KALA-MATTA FOODS, E. Sandwich HUMMUS, PITA LITTLE RIVER BEEWORKS, Cotuit HONEY Y LOCAL JUICE, Hyannis JUICE Y *MARTHA'S VINEYARD SMOKEHOUSE, Edgartn SMOKED FISH SPREADS AND ? SMOKED FISH *( ? For Smoked House—Don't we need HAACP PLAN) BOH May Y MICHAEL's DONUTS DONUTS Y MONOPATI, Sandwich OILS AND BUTTERS Y SAY CHEESE, Rochester CHEESE BOH May STIR CRAZY-ER, Bourne VEGETABLE WRAPS, DESSERTS, ICED TEA Y TEKLA'S BRAIDS & BREADS, Sandwich BREADS AND BAKED GOODS Y TREASURER BY THE SEA, E. Falmouth JAMS, JELLIES, AND PICKLE SAMPLES Y VALCOURT SUGER SHACK, Petersham MAPLE SYRUP Y WASHASHORE BAKERY, Mashpee BAKED GOODS Y WICKED GOOD KETTLE CORN POPCORN Probably returning = NONA ELAINA AND Possibly New = Breezy Butters Y =Yes, returning from last year. q:\food&food handlers instructors\farmers mkt-ost year 2018.docx , s 4 yel 6no- .. .ice i '+n e zr 'I r n ho-g4- 4�9 z K ' ,ter� L 7— to ice ' '1 i �( r AW i law i i n °FIKEtp�Y Town of Barnstable Barnstable Board of Health = aAexsraBLE, y$ MASS. m° 200 Main Street,Hyannis MA 02601 Q 1639. 2007 Office: 508-862-4644 Paul J.Canniff,D.M.D. FAX: ,508-790-6304 Donald A.Guadagnoli,M.D. Junichi Sawayanagi Ms.Jennifer Williams August 29,2017 155 West Bay Road -- - Osterville,MA 02673 RE: Serving Foods During the Ilooting for Health'Event August 11,2017,Osterville Historical Museum Dear Ms.Williams, You were granted permission by the Board of Health to prepare and serve foods at the Routing for Health Event on August 11,2017 at the Osterville Historical Museum, 155 West Bay Road,Osterville,Mass. This permission was granted with the following conditions: (1) The applicant must obtain temporary food permits from the Health Division Office for this event at least two weeks prior to the event. (2) The menu is limited to the items listed on the submitted menu(i.e.hamburgers,popcorn, donuts). All foods shall be prepared either at a licensed food facility or at the food station/table. Foods shall not be prepared within a private residence. (3) There shall be at least one Servsafe certified food handler at each food station/table. Copies of Servsafe certification shall be submitted to the Health Division prior to obtaining temporary food permits from the Health Division. (4) You shall submit a diagram of the layout showing proposed food preparation tables locations, handwash stations,seating,and toilet facility locations. (5) There shall be a handwash station which is conveniently located and easily accessible to each food station/table wherever exposed foods are present. The handwash sink area shall be equipped with a toggle dispenser(not a push button),dispenser soap and paper towels. (6) Each food handler shall wear disposable gloves during preparation,handling and serving of ready-to-eat foods. Gloves shall be changed often during the event. (7). The temporary food permit(s)issued from the Health Division Office shall be posted at each food station/table in an easily accessible location to be viewed by a health inspector during site inspections. (8) .-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. `t Sirlgerely, kaul 1 M. Cc:Vanessa Beck de q:\WPFILEs\Temp Food Rooting for Health 2017.docx �1T Town of Barnstable Barnstable ti Board of Health AftwicaCft BARNSTABLF, v MASS. A 200 Main Street,Hyannis MA 02601 ' � s639. ♦0 QED hAA't A 2007 Office: 508-862-4644 Paul J.Canniff,D.M.D. FAX: 508-790-6304 Donald A.Guadagnoli,M.D. Junichi Sawayanagi Ms. Jennifer Williams,Market Manager August 29,2017 155 West Bay Road Osterville,MA 02673 RE Preparing and Serving Apple C>der Donuts During Osterville Farmer's Markets at the Osterville .. r H.istorical:Museum;`Three._Dates Only , A49ust4August,ll,andAugust:l8,2017E ;y= Dear Ms. Williams, You were granted permission, on behalf of Michael McFadden,to prepare and serve donuts on three dates only, on August 4, 2017, August 11, 201, and August 18, 2017 at the Osterville Historical Museum, .155 West Bay Road,Osterville,Mass. This permission was granted with the following conditions: (1) The applicant must obtain temporary food permits from the Health Division Office for these three dates at least two weeks prior to the first date. (2) The menu is limited to the items listed on the submitted menu(i.e. apple cider donuts). All foods shall be prepared either at a licensed food facility or at the food station/table. Foods shall not be prepared within a private residence. (3) There shall be at least one Servsafe certified food handler at each food station/table. Copies of Servsafe certification shall be submitted to the Health Division prior to obtaining temporary food permits from the Health Division. (4) You shall submit a diagram of the layout showing proposed food preparation tables locations, handwash stations,seating,and toilet facility locations. (5) There shall be a handwash station which is conveniently located and easily accessible to each food + station/table wherever exposed foods are present. The handwash sink area shall be equipped with a toggle dispenser(not a push button), dispenser soap and paper towels. (6) Each food handler shall wear disposable gloves during preparation,handling and serving of ready-to-eat foods. Gloves shall be changed often during the event. (7) The temporary food permit(s) issued from the Health Division Office shall be posted at each food station/table in an easily accessible location to be viewed by a health inspector during site inspections. (8) 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. ely, a 141'/ P J. a Cc:Vanessa Beck Q:WP/Temp Food Three dates Osterville Farmers Market Donuts 2017.docx Health Division Staff PROPOSED CONDITIONAL REQUIREMENTS Outdoor Cooking at Weekly Events 2017 Trial Period Must be Associated with a Single Celebration or Single Special Event for each date proposed (i.e. Cancer Fundraiser, Fourth of July Farmers Celebration); Limited to Three Dates Only During the Entire Year; dates must be specified in writing to the Board of Health; Cooking is Limited to One Vendor per date; - Cooking By Vendors) is Limited to Four Hours Maximum Per Special Event Date; Limited food preparation allowed per State Code; (Le two or three steps); encourage limiting it to non-potentially hazardous foods. McKean, Thomas From: Jennifer Williams <jwilliams@ostervillemuseum.org> Sent: Monday, June 26, 2017 4:15 PM To: McKean, Thomas Subject: Fwd: Osterville Farmers' Market Request to Board ---------- Original Message ---------- From: Jennifer Williams <jwilliamsQostervillemuseum.org> To: health@town.barnstable.ma.us Date: June 26, 2017 at 4:11 PM Subject: Osterville Farmers' Market Request to Board Hi Tom, Please fmd below our request to the board. I will see you tomorrow at the meeting. Many thanks again for all of your help! Jennifer To: Town of Barnstable Board of Health From: Jennifer Williams, Osterville Farmers' Market Re: Request for Farmers' Market Variance for re-heating The Osterville Farmers' Market is requesting a variance to allow two vendors-=Donde Thiago and No Joke Smoke BBQ Sauce-to re-heat items at the market. ES hese two vendors are not able to appear on June 27 as they are currently serving these exact same items at the andwich Farmers' Market as this meeting takes place. They also follow the same protocol at the Falmouth, Plymouth, Achushnet, Somerset, Braintree;and Marshfield farmers' 'Markets, among many others. In a continuation of our"Rooting for Health" initiative started two years ago, the OFM encourages the use of local produce and meats from our market by our own vendors. This encourages our market customers to create their own recipes and connections incorporating the best local and fresh items of both sea and land. All items are prepared and cooked in a licensed commercial kitchen. They are transported in coolers filled with. ice with thermometers ensuring items are transported safely. Once at the market, fully cooked items are assembled and reheated. One benefit of this process is that it allows compliance with potential allergens such as cheese. The grill is a 36-inch Blackstone griddle/grill that has been already inspected and certified by several local fire departments. A fire extinguisher is also on site. i McKean, thomas From: Beck, Vanessa Sent: Tuesday,June 27, 2017 1:59 PM To: McKean, Thomas Cc: Crocker, Sharon Subject: Farmers Market/ Donde Thiago and No Joke Smoke BBQ Torn, I have spoken to the following Health Divisions in regards to Donde Thiago's participation in their Farmers Markets.The following markets allow Donde Thiago to reheat and serve: Sandwich and Plymouth. When speaking with the Town of Falmouth the application is pending for their market.The Braintree Health Division did say that Donde Thiago is approved to participate in their market but only because they were grandfathered in. Braintree doesn't allow any other vendors to prepare, reheat or cook. Donde Thiago are licensed to cook and prepare all of the product out of Penny's Kitchen out of Kingston, Ma.The Town of Marshfield advised us that Donde Thiago is no longer licensed,or permitted in their town. In regards to the other vendor No Joke Smoke BBQ they are licensed in the town of Dartmouth to cook and prepare their product in the Grange Kitchen. However Dartmouth doesn't allow vendors to prepare, reheat or cook at their farmers markets. I haven't gotten any word back on the following Health Divisions:Achusnet and Somerset. Thank you, VaKessa Beek I Town Of Barnstable Health Permit Technician 't 508-862-4643 1 I` f McKean, Thomas From: Beck Vanessa Sent: Tuesday, June 27, 2017 1:59 PM To: McKean, Thomas Cc: Crocker, Sharon Subject: Farmers Market/ Donde Thiago and No Joke Smoke BBQ Tom, I have spoken to the following Health Divisions in regards to Donde Thiago's participation in their Farmers Markets.The following markets allow Donde Thiago to reheat and serve: Sandwich and Plymouth. When speaking with the Town of Falmouth the application is pending for their market.The Braintree Health Division did say that Donde Thiago is approved to participate in their market but only because they were grandfathered in. Braintree doesn't allow any other vendors to prepare, reheat or cook. Donde Thiago are licensed to cook and prepare all of the product out of Penny's Kitchen out of Kingston, Ma.The Town of Marshfield advised us that Donde Thiago is no longer licensed, or permitted in their town. In regards to the other vendor No Joke Smoke BBQ they are licensed in the town of Dartmouth to cook and prepare their product in the Grange Kitchen. However Dartmouth doesn't allow vendors to prepare, reheat or cook at their farmers markets. I haven't gotten any word back on the following Health Divisions: Achusnet and Somerset. Thank you, (/aKcrsa Bcc� Town Of Barnstable Health Permit Technician 508-862-4643 I . I 1 McKean, Thomas From: Jennifer Williams <jwilliams@ostervillemuseum.org> Sent: Monday,June 26, 2017 4:15 PM To: McKean, Thomas Subject: Fwd: Osterville Farmers' Market Request to Board ---------- Original Message ---------- From: Jennifer Williams <jwilliams(a),ostervillemuseum.org> To: healthktown.barnstable.ma.us Date: June 26, 2017 at 4:11 PM Subject: Osterville Farmers' Market Request to Board Hi Tom, Please find below our request to the board. I will see you tomorrow at the meeting. Many thanks again for all of your help! Jennifer To: Town of Barnstable Board of Health J From: Jennifer Williams, Osterville Farmers' Market Re: Request for Farmers' Market Variance for re-heating The Osterville Farmers' Market is requesting a variance to allow two vendors--Donde Thiago and No Joke Smoke BBQ Sauce—to re-heat items at the market. L. These two vendors are not able to appear on June 27 as they are currently serving these exact same items,at the Sandwich.Farmers' Market as this meeting takes place. They also follow the same protocol at the Falmouth, Plymouth, Achushnet, Somerset, Braintree, and Marshfield farmers' markets, among many others. In a continuation of our"Rooting for Health" initiative started two years ago, the OFM encourages'the use of local produce and meats from our market by our own vendors. This encourages our market customers to create their own recipes and connections incorporating the best local and fresh items of both,sea and land. -All items are prepared and cooked in a licensed commercial kitchen. They are transported in'coolers ,filled with ice with thermometers ensuring items are transported safely. Once at the market, fully"cooked items are assembled and reheated. One benefit of this process is that it allows compliance with potential allergens such as. cheese. f The grill is a 36-inch Blackstone griddle/grill that has been already inspected and certified by several-local fire. departments. A fire extinguisher is also on site. f � r Both vendors would adhere to the three-minute rule approved by this board when a variance was granted in 2015 to Wicked Good Kettle Corn, also an approved vendor at the Osterville Farmers' Market. The variance also enabled corn to be popped on-site using a propane heat source. Three,years ago,,.Captain Dave's Smokehouse in Harwich was given board of health approval to re-heat his previously_fully'cooked codfish cakes here in place at the Osterville Farmers' Market. Precedents for this also include the approval.by this board of Pizza Barbone at the Hyannis Farmers' Market for full cooking on-site in 2014. All insurance liability certificates, commercial kitchen licenses,catering licenses, Servesafes and allergen certificates from both Donde Thiago and No Joke Smoke BBQ have been submitted to the Board of Health. Please see attached photos of.D6nde Thiago's set-up, and note that No Joke Smooe BBQ uses the same methods and grill. z McKean, Thomas From: McKean,Thomas Sent: Tuesday, June 27, 2017 1:23 PM To: jwilliams@ostervillemuseum.org Subject: FW: Osterville Farmers' Market Request to Board From: McKenzie, Marybeth Sent: Tuesday, June 27, 2017 10:31 AM To: McKean, Thomas Cc: Crocker, Sharon Subject: RE: Osterville Farmers' Market Request to Board Tom, After a quick look at the picture you showed me, here are a few questions that may want to.be addressed: The relishes are they store bought or homemade?This question is relevant because it must be proven to be shelf stable if left out of temperature or time as a critical control point must be established. Ice is only in the bottom of the container and most of the product is out at air temperature which can get pretty hot.The relish is kept in canning jars. Are they canning it themselves or are they just using that container for looks? If they are canning they need a HACCP Plan and this should be submitted with the application. What is in the black Rubbermaid container? No hand sink set up is noted only hand sanitizer. Trash needs lid to keep pest away. No screens noted, which other vendors have needed to prep outside in the past. It states that the thermal container has ice in it to keep the correct temp. What kind of individual containers hold the food?The ice melt cannot enter the containers and the thermal container should be draining off the ice melt and must be replenished if needed. How long is the vendor at the site and using the utensils•(ect).?Over 4 hours all the cutting boards and knives must be changed out with clean utensils and cutting boards.The soiled equipment must be kept from cleaned equipment too. Servsafe and allergen certificate need to be posted and the permit if issued too. Hopes this helps. Mb From: McKean, Thomas Sent: Tuesday, June 27, 2017 9:51 AM To: McKenzie, Marybeth Subject: FW: Osterville Farmers' Market Request to Board 1 k McKean, Thomas From: McKean, Thomas Sent: Tuesday, June 27, 2017 1:23 PM To: jwilliams@ostervillemuseum.org Subject: FW: Osterville Farmers' Market Request to Board From: McKenzie, Marybeth Sent: Tuesday, June 27, 2017 10:31 AM To: McKean,Thomas Cc: Crocker, Sharon Subject: RE: Osterville Farmers' Market Request to Board Tom, After a quick look at the picture you showed me, here are a few questions that may want to be addressed: The relishes are they store bought or homemade?This question is relevant because it must be proven to be shelf stable if left out of temperature or time as a critical control point must be established. Ice is only in the bottom of the container and most of the product is out at air temperature which can get pretty hot. The relish is kept in canning jars. Are they canning it themselves or are they just using that container for looks? If they are canning they need a HACCP Plan and this should be submitted with the application. What is in the black Rubbermaid container? No hand sink set up is noted only hand sanitizer. Trash needs lid to keep pest away. No screens noted,which other vendors have needed to prep outside in the past. It states that the thermal container has ice in it to keep the correct temp. What kind of individual containers hold the food?The ice melt cannot enter the containers and the thermal container should be draining off the ice melt and must be replenished if needed. How long is the vendor at the site and using the utensils(ect).?Over 4 hours all the cutting boards and knives must be changed out with clean utensils and cutting boards.The soiled.equipment must be kept from cleaned equipment too. Servsafe and allergen certificate need to be posted and the permit if issued too. Hopes this helps. Mb From: McKean, Thomas Sent: Tuesday, June 27, 2017 9:51 AM To: McKenzie, Marybeth Subject: FW: Osterville Farmers' Market Request to Board t McKean, Thomas From: McKean, Thomas Sent: Tuesday,June 27, 2017 1:23 PM To: jwilliams@ostervillemuseum.org Subject: FW: Osterville Farmers' Market Request to Board From: McKenzie, Marybeth Sent: Tuesday, June 27, 2017 10:31 AM To: McKean,Thomas Cc: Crocker, Sharon Subject: RE: Osterville Farmers' Market Request to Board Tom, , After a quick look at the picture you showed me, here are a few questions that may want to be addressed: The relishes are they store bought or homemade?This question is relevant because it must be proven to be shelf stable if left out of temperature or time as a critical control point must be established. Ice is only in the bottom of the container and most of the product is out at air temperature which can get pretty hot.The relish is kept in canning jars. Are they canning it themselves or are they just using that container for looks? If they are canning they need a HACCP Plan and this should be submitted with the application. What is in the black Rubbermaid container? No hand sink set up is noted only hand sanitizer. Trash needs lid to keep pest away. No screens noted,which other vendors have needed to prep outside in the past. It states that the thermal container has ice in it to keep the correct temp. What kind of individual containers hold the food?The ice melt cannot enter the containers and the thermal container should be draining off the ice melt and must be replenished if needed. How long is the vendor at the site and using the utensils(ect).?Over 4 hours all the cutting boards and knives must be changed out with clean utensils and cutting boards.The soiled equipment must be kept from cleaned equipment too. Servsafe and allergen certificate need to be posted and the permit if issued too. Hopes this helps. Mb From: McKean, Thomas Sent: Tuesday, June 27, 2017 9:51 AM To: McKenzie, Marybeth Subject: FW::Osterville Farmers' Market Request to Board 1 McKean, Thomas From: McKean, Thomas Sent: Tuesday,June 27, 2017 1:23 PM To: jwilliams@ostervillemuseum.org Subject: FW: Osterville Farmers' Market Request to Board From: McKenzie, Marybeth J Sent: Tuesday, June 27, 2017 10:31 AM To: McKean,Thomas Cc: Crocker, Sharon Subject: RE: Osterville Farmers' Market Request to Board Tom, After a quick look at the picture you showed me, here are a few questions that may want to be addressed: The relishes are they store bought or homemade?This question is relevant because it must be proven to be shelf stable if left out of temperature or time as a critical control point must be established. Ice is only in the bottom of the container and most of the product is out at air temperature which can get pretty hot.The relish is kept in canning jars. Are they canning it themselves or are they just using that container for looks? If they are canning they need a HACCP Plan and this should be submitted with the application. What is in the black Rubbermaid container? No hand sink set up is noted only hand sanitizer. Trash needs lid to keep pest away. No screens noted, which other vendors have needed to prep outside in the past. It states that the thermal container has ice in it to keep the correct temp. What kind of individual containers hold the food?The ice melt cannot enter the containers and the thermal container should be draining off the ice melt and must be replenished if needed. How long is the vendor at the site and using the utensils (ect).?Over 4 hours all the cutting boards and knives must be changed out with clean utensils and cutting boards.The soiled equipment must be kept from cleaned equipment too. Servsafe and allergen certificate need to be posted and the permit if issued too. Hopes this helps. Mb From: McKean, Thomas Sent: Tuesday, June 27, 2017 9:51 AM To: McKenzie, Marybeth Subject: FW: Osterville Farmers' Market Request to Board 1 I Town of Barnstable oFz"E raw Regulatory Services ti Richard V. Scali, Director BARNSTABI,E * BARMASS. Public Health Division MASS. o:,crsrac�•:J+reRiue•co:urtm Nwa YniSiOYi y•OST.RM4lf-n3T MRNStiI �A i639• �� IE39-201N rED MAC Thomas McKean, Director3Dg 200 Main Street, Hyannis, MA 02601 Office: 508-862-4644 Fax: 508-790-6304 PERMIT TO OPERATE In accordance with regulations promulgated under authority of Chapter 94 Section 395A and Chapter 111, Section 5, of the General Laws, a permit is hereby granted to: DATE: August 7, 2018 Event: FARN ERS MARKET - OSTERVILLE Permission is hereby granted to: Pies A La Mode Cafe Name of Person: Jean C. Rooney Address: 200 Teaticket Hwy, Teaticket MA 02536(C)774-487-9298 To serve: Fruit Pies and Frozen Savory Pies ServSafe certified: Jean Casanova Rooney Allergen: Jean Casanova Rooney Only at the following location: Osterville Historical Society, 155 W. BE Rd. Osterville VALID ONLY ON THE FOLLOWING DATES: Fridays/ June 22 — October 6, 2018 9am-1 m APPLICANT MUST CONFORM TO ALL ZONING REGULATIONS IN ADDITION, IF SOCIAL GATHERING IS IN TOWN PROPERTY, PERMITS MUST BE SECURED FROM APPROPRIATE AGENCY. BARN ABL BOARD OF HEALTH o A. McKean Director of Public Health eta Qrr Regulatory Services 8 : _ s'�ntFt;rvscn,rs't�e� ' Richard V. SC i D ,. .. irecfor , Public Health Divls MASS ion 02601 ' 8=79Q=6 . �.' 200 Main Street,Hyantiis,lVlA FaX Off ce .508-862-4644" ' frlAII TO.TOWN OF BARNSTABLE ,,l PUBLIC HEALTH DIVISION, 200 MAIN STREL'T HYANNIS,MA 02661 '+ FAX S08 790-6304 PLEASE INCLUDE A CHECK FOR S46.06ONE DAY,$50.00 1a (2+DAYS)AND A COPY OF YOUR FOOD SAN11 ATIQN TRAINING(E G.ServSafe)CERTIFICATE r1ND ALL jRGEN t `CERTIFICATE ALLOW SIXTY DAYS TO PROCESS(Piease 4ee` instructions on the next page.) • APPLICATION TOR TEMPORARY FOOD'SERVICE:PENT , DATE z r ' 4 NAME`OF SPECIAL`EVENT a • f •F � Y N � WASTHIS EVENT APPROVED BY THE BOARD AT A PUBLIC MEETING' NAN1T;OF PERSON(S)i REQUESTING PERMIT .: TELEPHONE it CELL# /HOME ADDRESS G VILLAGE iI NAME OF ORGANIZATION l L Ql 1-.fii [ • . CONTACT' ON ut. 0 0 � TELEPHONE . ADDRESS 0 0 /*may 1 Ltd A J(} I } FOOD TO BE SERVED(LIS' EXACT FOODS) NAMES OF TRAINED FOOD HANDLERS(TO BE ONSITE DURING EVENT) _ (ATTACH COPIES OF SERVSAFE&ALLERGEN CERTM,CATES) ADDRESS WHERE TO BE SERVEDI ,y. DATE TO BE SERVED ` TM RAIN DATE WHAT TIME WILL ALL EQUIPMENT BE SET-UP&READY FOR INSPECTION? HOW W1LLFOOD-BE KEPT BELOW 41 DEGREES F-�_ ITOW WILL FOOD-BE HELD AT 140 DEGREES R. ..•. , , HOW IS;FOOD COVERED 0 HOW TS FOOD SERVED y F WASHINGIACILITY TYPE OF�- _ . �,., - r THE COMMONWEALTH OFMASSACHUSETTS TOWN OF FALMOUTH FEE: BOARD OF HEALTH 75.00 PERMIT TO OPERATE A FOOD ESTABLISHMENT Permit No. I8M-0 2, " Receipt No. 003461 Date:January 20,2018 `\ w i in accordance with Regulations promulgated under authority of Chapter 94,Section 305A and Chapter 111,Section 5 of the:C:en Laws a Permit is hereby granted to: - p Pies a la Mode Cafe Whose place of business is: 200 Teaticket Hwy, Falmouth MA Type of business and any restrictions: Mobile Food Permit ; To operate a food establishment in: Falmouth, MA PERMIT EXPIRES.: December_31, 2018 Mallo fang r- sst. Health Agent Falmouth Board of Health: i F r ServSafe Natto nal Restaurant Association e,r�VS e CERTIFICATION JEAN CASANOVA ROONEY for successfully completing 16 standards set!-forth for.the SetvSafe°Food Pro"im Manager Certi'icption Eacarnmat oli," Aich is accredited 6y the American National Standards Institute IANSjPCon6enoo 6r°Food Protection ICFPI. yl . 12600 5262 UMBER EXA FORM NUMBER 6/3/2 6/3/2022-1� DATE OF E DATE OF EXPIRATION Local laws apply.C ncy fa'wceHikcation mquirenmts. a VIA S to awwcd rc.wm Aw;im" byo r«kmcrks of�s tom. vxrtstt Corr us Qh yuw;ws a t 7e w 7o&m&I Ste ISO,Chkago.a eoeou a�� , �lJ{•� �; ���~ r j• ,,, T/11 �-� �i i`lam T 1I t.0 / .r 10 nCERTIFICATE OF ALLERGEN AWARENESS it V.. :.� Name of Recipient: tV Number.Certificate 2967644 "1 0-7 Date of Completion: e114/2017 r � , ate'�• of • • 6/14/2022 ., .�� �a o ,�W,• ra `fir ealtb in 7 a r arcordanre with 1059/ //9 800.765.2122 Southborough,MA 01772 fI ii-i /.........r..........................1.... .. ... .., ... ../i,,.i• •,�,7 ,ter .. .. •.taw\J' W "'.. .�•:- L/ ! ,•-�'""�`9 w V�''a`^`.., �.••--' V * . . �/'-�'�;;."•'�'�',stir ""^ t.J \ 4C,N•-�'"=c�,. �+, C 1't`txtY�� \ A i r4 C�T:l,r ,� t .t uy •.>P7 ��+�+t' � � tom/• �-- i'7� ..+*'/�`'".�.,• � �/\� y/ �.../'/\!~-�♦ � Y���r � ���. "�,,,,!\4�r~ � THE FOLLOWING IS/ARE THE BEST IMAGES FROM POOR QUALITY ORIGINAL (S) IMF` IL D,AATA iAPTA x �- �c , — P- �: a t 40.0 00 = x , Z AF 0 O+04 i +, .a � -t mo14 w. � t y e I* ,�t'� r 3 , m , IAYLog o. IL Ti Ni, y Permit#2018-FS-46 Fee:,$50 00, ; T KM ,w A`° k n r a _ tor aut`, t :THE COMMON"TALTHOP MASSACHUISEWS ;F`aly* cif Mattipoise4t `Doarctofttealth' f "4 �'liis is to certify that . Cape God Wicks , Good Kettle Corn/Waffle Man 109 Marion=Rd:'Mattapoiseti;MA 02739 a - ' 7S HMBX GRANTED FOR f MOBIL.FOOD CART` T =Pemssk_TyPe This4permit is granted_in conformity with the 105 CMR 594 Minimum Sanitation Standards for Food Establishments State Sanitary g Code,Article X and expires December 31.2018 unless soonersuspendec}orrevoked. PERMITS NON-TRANSFERABLE " r Date issued:05/21/18 Dale S. Barrows,.Agent , trw �# c W ° a , F k 1�t � u Bellaire, Dianna From: McKenzie, Marybeth Sent: Thursday, June 28, 2018 4:34 PM To: 'Jennifer Williams' Cc: McKean, Thomas; Stanton, David; Bellaire, Dianna Subject: RE: Forever Yong's -- Updated Commercial Kitchen License Hello Jen, I just spoke with Sue Shannon and I'm glad to hear that she has found a permitted food facility to work out of to make her product, but the letter does not suffice.This will be needed by the Town when granting her the permit to use that .facility, but what I will need from the Town of Plymouth is the food establishment permit that states that she has a permit food establishment in her own companies name; with the address of that permitted food establishment that she will be working out of. I don't know how she will get this permit in a few hours because certain criteria must be met to receive a permit for a shared kitchen. I also need a list of EVERY item she will be selling. If she plans on serving samples then everything must be cut and packaged in her permitted food establishment.She will need logs and all items are to be either frozen or refrigerated.The office closes at 4:30 so I will contact you in the morning before I come to see if you need anything. Have a good night. Regards, .Marybeth McKenzie R.S. From: Jennifer Williams [ma i Ito:jwilIiamsOosterviIlemuseum.org] Sent: Thursday, June 28, 2018 3:21 PM To: McKenzie, Marybeth Subject: Forever Yong's -- Updated Commercial Kitchen License Hi Marybeth, I just left you a voicemail message about this...Here is the document they sent me...Does a commercial kitchen change their status? Many thanks! Jen 508-280-8882 (cell) 1 S } Jennifer Morgan Williams Executive Director, Osterville I-Listorical Museum: Home of the Crosby Boats President, Cape & Islands Historical Association PO Box 3 • Osterville, MA 02655 i Bellaire, Dianna From: Bellaire, Dianna Sent: Tuesday,June 26, 2018 9:25 AM To: McKean, Thomas Subject: FW: Osterville Farmers Market Missing Docs Please read below, email I sent to Jennifer Williams requiring missing docs before Friday. I sent a copy to Sharon and Marybeth already. Dianna Bellaire Permit Technician Town of Barnstable Health Division 200 Main Street Hyannis, MA 02601 P:508-862-4644 x4643 Fax:508-790-6304 Email:Dianna.Bellaire@town.barnstable.ma.us From: Bellaire, Dianna Sent: Monday, June 25, 2018 12:54 PM To: Jennifer Williams Cc: Bellaire, Dianna; McKenzie, Marybeth; Crocker, Sharon Subject: Osterville Farmers Market Missing Docs Hi Jennifer, I've received the complete file and some emails from the vendors. Here is what is still missing. I've placed in alphabetical order to help you. I've also tried to bold items needed to make it easier. Please let the vendors know what is needed and hopefully, we can get all this together before Friday.Thank you for your help in this matter. Auntie Dalies- Need to give us new business permit because it expires on June 30, 2018 `J Forever Yong's-Busines ermit with correct name on it/Allergen for Susan Shannon (Spoke with Susan and she is working on it) V\ XFoss Farms New Application for 2018/Wholesale License and Kitchen License are currently expired, I need new ones Kala Matta Foods- Busines"s permits-we only have expired 2017 on file. Let Us Apillication, Business License,ServSafe and Allergen (They were ve dors last Friday and we had no information on them) — ln -tD IVMartha's Vineyar Smokehouse- Business Permit/ Is Smoke being used as a preservative or a flavoring? Aonopati-Allergen expired CMy Fathah's Salsa-Allergen for Ben or Karen � -- St r,\ Nonna Elena- Business Permit, that's it 1 Say Cheese- Business Permit- need clear copy,the only one in file is expired Valcourt Sugar Shack-Business Per it ((,spy—� 1 ct CQ Gu. �1 J e Wicked Good Kettle Corn- Business Permit Dianna Bellaire Permit Technician Town of Barnstable Health Division 200 Main Street Hyannis, MA 02601 P:508-862-4644 x4643 Fax:508-790-6304 Email:Dianna.Bellaire@town.barnstable.ma.us 2 f Town of Barnstable y��OETME Tp��� Regulatory Services 4. P Richard V. Scali, Director BARNSTABLE * BMM MASS.s6;q. Public Health Division nF�sa.s nius•c�=.muu-r:st: arasae:t �A 10 iese.zo:s rFD"A0� Thomas McKean, Director 200 Main Street, Hyannis, MA 02601 Office: 508-862-4644 Fax: 508-790-6304 PERMIT TO OPERATE In accordance with regulations promulgated under authority of Chapter 94 Section 395A and Chapter 111, Section 5, of the General Laws, a permit is hereby granted to: DATE: May 17, 2018 Event: FARMERS MARKET - OSTERVILLE Permission is hereby granted to: Arnie Bakery Name of Person: Arnie Smith Address: 3 Wianno Avenue, Osterville, MA. To serve: Scones, Croissants, Muffins, and Cookies ServSafe certified:Allergen:_ Only at the following location: Osterville Historical Society, 155 W. Bay Rd. Osterville VALID ONLY ON THE FOLLOWING DATES: Fridays/June 22 — October 6, 2017 9am-I m APPLICANT MUST CONFORM TO ALL ZONING REGULATIONS IN ADDITION, IF SOCIAL GATHERING IS IN TOWN PROPERTY, PERMITS MUST BE SECURED FROM APPROPRIATE AGENCY. TO OF BARNSTABLE BOARD OF HEALTH , � A. McKean Director of Public Health I Town of Barnstable ��FTHE T Regulatory Services Richard V. Scali, Director BARNSTABIE + MA BARNME E, Q� SASS. r Public Health Division N. ....,s„TAE .-.-.,.NNn,, VA MQNSTIRI 1639. ��0 1639-2014 lF°1A0� Thomas McKean, Director �� 200 Main Street, Hyannis, MA 02601 Office: 508-862-4644 Fax: 508-790-6304 PERMIT TO OPERATE In accordance with regulations promulgated under authority of Chapter 94 Section 395A and Chapter 111, Section 5, of the General Laws, a permit is hereby granted to: DATE: May 17, 2018 Event: FARMERS MARKET - OSTERVILLE Permission is hereby granted to: Auntie Dalie's Artisan Dried Pasta Name of Person: John Hayes Address: 7 Dec Hopedale, MA. To serve: Dried Pasta ServSafe certified: John Hayes Allergen: John Hayes Only at the following location: Osterville Historical Society, 155 W. Bay Rd. Osterville VALID ONLY ON THE FOLLOWING DATES: Fridays/ June 22 — October 6, 2018 9am-1 m APPLICANT MUST CONFORM TO ALL ZONING REGULATIONS IN ADDITION, IF SOCIAL GATHERING IS IN TOWN PROPERTY, PERMITS MUST BE SECURED FROM APPROPRIATE AGENCY. TOWN OF BARNSTABLE BOARD OF HEALTH Thomas A. McKean Director of Public Health I Permit No.: 19-006 Date,lssued May 23,2018- The Commonwealth of Massachusetts Feeioo.00 TOWN'OF'HOPEDALE Expiration Date: June 30,,2019, . Board of Health 78 Hopedale Street - P.O.. Box 7 Hopedale, Massachusetts 01747 PERMIT TO OPERATE A RESIDENTIAL KITCHEN In accordance with.regulations promulgated under authority of Chapter 94, Section 305A and Chapter 111, Section 5:of the, General Laws a permit is hereby granted to: AUNTIE DALIE'S ARTISAN DRIED PASTA Whose place of business is: 7 Dec Court, Hopedale, Type of business; RESIDENT)AL KITCHEN To operate a food establishment in Town of Hopedale "As a condition of this license, in the interest ofpublic health the`licensee shall not employ or allow to work on the'licensed=.' premises any person not present in the United States in compliance with applicable law:" T.. ,. �_f- -�'Zda�� William Fisher, H lth Agent 4. Town of Barnstable FTHE Teti Regulatory Services yP �� Richard V. Scali, Director BARN TABLE 9B MSrABLE 039. Public Health Division 1639-2011 Yiv iGM1i Y,ILLS 9i i.RY!.tF. ..5:Rt.R45 in?� prFD1A°�a Thomas McKean,Director 200 Main Street, Hyannis, MA 02601 Office: 508-862-4644 Fax: 508-790-6304 PERMIT TO OPERATE In accordance with regulations promulgated under authority of Chapter 94 Section 395A and Chapter 111, Section 5, of the General Laws, a permit is hereby granted to: DATE: May 17, 2018 Event: FARMERS MARKET - OSTERVILLE Permission is hereby granted to: Bradford Farmhouse Toffee Name of Person: Amy Bradford Address: 27 Pleasant Street, Middleboro, MA. 02346 To serve: Toffee, Caramels, Caramel Sauce ServSafe certified: Amy Bradford Allergen: Amy Bradford Only at the following location: Osterville Historical Society, 155 W. Bay Rd. Osterville VALID ONLY ON THE FOLLOWING DATES: Fridays/June 22 — October 6, 2018 gam-1 m APPLICANT MUST CONFORM TO ALL ZONING REGULATIONS IN ADDITION, IF SOCIAL GATHERING IS IN TOWN PROPERTY, PERMITS MUST BE SECURED FROM APPROPRIATE AGENCY. TOWN OF BARNSTABLE BOARD OF HEALTH Thomas A. McKean Director of Public Health 5 Town of Barnstable 0wti Regulatory Services yP °� Richard V. Scali, Director BARNSTABLE + BARNKABLE, SASS. g Public Health Division M,70.,o�S ��5r `_° S;Bzti4STAU plfD►"��' Thomas McKean, Director 200 Main Street, Hyannis, MA 02601 Office: 508-862-4644 Fax: 508-790-6304 PERMIT TO OPERATE In accordance with regulations promulgated under authority of Chapter 94 Section 395A and Chapter 111, Section 5, of the General Laws, a permit is hereby granted to: DATE: June 22—September 14 & October 6, 2018 Event: FARMERS MARKET - OSTERVILLE Permission is hereby granted to: Cape Cod Wicked Good Kettle COrn Name of Person: Richard Taos & Jeffrey Paine Address: 705 State Road Westport, MA. 02790 To serve: Kettle Corn ServSafe certified: Richard Taos & JeffreyPaine Richard Taos & Jeffrey Paine Only at the following location: Osterville Historical Society, 155 W. Bay Rd. Osterville VALID ONLY ON THE FOLLOWING DATES: Fridays/June 22 — October 6, 2018 9am-1 m APPLICANT MUST CONFORM TO ALL ZONING REGULATIONS IN ADDITION, IF SOCIAL GATHERING IS IN TOWN PROPERTY, PERMITS MUST BE SECURED FROM APPROPRIATE AGENCY. TOWN OF BARNST LE BOARD OF HEALTH F1Zenra c can Director of Public Health Town of Barnstable oFI"E� Regulatory Services W Richard V. Scali, Director CO " ABLEr r 9BA M^rB 'g ]Public Health Division CC'b'•rvgnhl5E��'�:`i dIA4Sia�-,E1639• �e11MA�A Thomas McKean, Director 200 Main Street, Hyannis, MA 02601 Office: 508-862-4644 Fax: 508-790-6304 PERMIT TO OPERATE In accordance with regulations promulgated under authority of Chapter 94 Section 395A and Chapter 111, Section 5, of the General Laws, a permit is hereby granted to: DATE: May 17, 2018 Event: FARMERS MARKET - OSTERVILLE Permission is hereby granted to: Dasilva Farm Name of Person: Felicia Dasilva Address: 430 Jepson Lane, Portsmith, RI.. To serve: USDA Processed & Inspected Pork, Chicken Frozen ServSafe certified: Allergen:- Only at the following location: Osterville Historical Society, 155 W. Bay Rd. Osterville VALID ONLY ON THE FOLLOWING DATES: Fridays/ June 22 — October 6, 2018 gam-1 m APPLICANT MUST CONFORM TO ALL ZONING REGULATIONS IN ADDITION, IF SOCIAL GATHERING IS IN TOWN PROPERTY, PERMITS MUST BE SECURED FROM APPROPRIATE AGENCY. TOWN OF BARNSTABLE BOARD OF HEALTH Thomas A. McKean Director of Public Health Town of Barnstable 4oFTHE r�, Regulatory Services Richard V. Scali, Director * HA ASS. Mr Public Health Division BARNSTABIE A�• BARtiSlA6LE•CEIIIERVIIIE•CO 'IT•MVANMIS 9�{jA 1639. �0 nw-rmr,rlus•osreRvuu•:esTeanxsr.e� I639-2014 rFD N1°�a Thomas McKean, Director �Dg 200 Main Street, Hyannis, MA 02601 Office: 508-862-4644 Fax: 508-790-6304 PERMIT TO OPERATE In accordance with regulations promulgated under authority of Chapter 94 Section 395A and Chapter 111, Section 5, of the General Laws, a permit is hereby granted to: DATE: June 25 2018 Event: FARMERS MARKET - OSTERVILLE Permission is hereby granted to: Elixir Confections Name of Person: Rose Rocque Address: 32 Souwest Drive, Harwich MA 02645(C)774-408-7316/215-892-5341 To serve: Chocolates, Cookies, Brownies, Marshmallows ServSafe certified: Rose Rocque Allergen: Rose Rocque Only at the following location: Osterville Historical Society, 155 W. Bay Rd. Osterville VALID ONLY ON THE FOLLOWING DATES: Fridays/ June 22 — October 6, 2018 9am-1 m APPLICANT MUST CONFORM TO ALL ZONING REGULATIONS IN ADDITION, IF SOCIAL GATHERING IS IN TOWN PROPERTY, PERMITS MUST BE SECURED FROM APPROPRIATE AGENCY. TOWN OF BARNSTABLE BOARD OF HEALTH Thomas A. McKean Director of Public Health Town of Barnstable �,oFt► ra,,o Regulatory Services "sARNsrAB� '; Richard V. Scali, Director A 69. NSPublic Health Division wNSMlsrERMTuE A-V l aB,—LSTAEE U 39-2014 I' Thomas McKean, DirectorS�g 200 Main Street, Hyannis, MA 02601 Office: 508-862-4644 Fax: 508-790-6304 PERMIT TO OPERATE In accordance with regulations promulgated under authority of Chapter 94 Section 395A and Chapter 111, Section 5, of the General Laws, a permit is hereby granted to: DATE: June 25, 2018 Event: FARMERS MARKET - OSTERVILLE Permission is hereby granted to: Forever Yong's Name of Person: Susan Shannon Address: 162 Bay Shore Drive, Plymouth MA 02360(C)508-828-8188 To serve: Hummus, Korean Food, Salads ServSafe certified: Susan Shannon Allergen: Susan Shannon Only at the following location: Osterville Historical Society, 155 W. Bay Rd. Osterville VALID ONLY ON THE FOLLOWING DATES: Fridays/June 22 —October 6, 2018 9am-1 m APPLICANT MUST CONFORM TO ALL ZONING REGULATIONS IN ADDITION, IF SOCIAL GATHERING IS IN TOWN PROPERTY, PERMITS MUST BE SECURED FROM APPROPRIATE AGENCY. TOWN OF BARNSTABLE BOARD OF HEALTH Thomas A. McKean Director of Public Health f Town of Barnstable y�P�oFt Ta�ti� Regulatory Services { Richard V. Scali, Director • BARNSTABLE, . BARNSTABI,E 9� 69. Public Health Division 5 srer;v,us iese-2014 OsiEnvo.:E r:es;;yaasr+ea. prFO MA'S Thomas McKean, Director 200 Main Street, Hyannis, MA 02601 Office: 508-862-4644 Fax: 508-790-6304 PERMIT TO OPERATE In accordance with regulations promulgated under authority of Chapter 94 Section 395A and Chapter 111, Section 5, of the General Laws, a permit is hereby granted to: DATE: May 17, 2018 Event: FARMERS MARKET - OSTERVILLE Permission is hereby granted to: Foss Farms Name of Person: Douglas Foss Address: 35 Grand Oak, Forestdale, MA. �)���-831 —3123 To serve: Foss Sauce- Marinara ServSafe certified: Douglas Foss Allergen: Douglas Foss Only at the following location: Osterville Historical Society, 155 W. Bay Rd. Osterville VALID ONLY ON THE FOLLOWING DATES: Fridays/ June 22 — October 6, 2018 9am-1 m APPLICANT MUST CONFORM TO ALL ZONING REGULATIONS IN ADDITION, IF SOCIAL GATHERING IS IN TOWN PROPERTY, PERMITS MUST BE SECURED FROM APPROPRIATE AGENCY. TOWN OF BARN TABLE BOARD OF HEALTH Thomas A. McKean Director of Public Health a uaiauau i(ia.a�ssu!asu a.�.w• _ � > Town-of Barnstable Regulatory Services UnMesM ' Richard V. Scali Director BARNSTABLE Public Health Division 200 Main Street, Hyannis,MA 02601 Office: 508-862-4644 Fax: 508-790-6304 3 MAIL TO:TOWN OF BARNSTABLE PUBLIC HEALTH DIVISION 200 MAIN STREET HYANNIS,MA 02601 FAX 508 790-&04 PLEASE INCLUDE A CHECK FOR S40.00 ONE DAY;S50.00 (2+DAYS)AND A COPY OF YOUR FOOD SANITATION TRAINING(E.G.Sensate)CERTIFICATE AND ALLERGEN CERTIFICATE ALLOW SIXTY DAYS TO PROCESS(Please see instructions on the nett Page) APPLICATION FOR TEMPORARY FOOD SERVICE PERMIT DATE 2 7 I NAME OF SPECIAL EVENT t^CI-) WAS THIS EVENT APPROVED BY THE BOARD AT A PUBLIC MEETING? ^� f YI N NAME OF PERSON(S)REQUE7STINGr PERMIT�'4'�"� -s Do UC ir's F& TELEPHONE# 7 L( 3 J � -3 CELL# HOME ADDRESS Z;;;" Oc-k-C t7 VILLAGE 7U r�S dam` NAME OF ORGANIZATION �� "S �tr�. J- M-S CONTACT PERSON 1/G Ug, C'C's`-At 1 f� TELEPHONE -7711 67C l? ?d-17 ADDRESS_Ze.r r....�) GA�t. ('� u �'. 7 7 5 3-) 30 FOOD TO BE SERVED(LIST EXACT FOODS) I'b 5S G G NAMES OF TRAINED FOOD HANDLERS(TO BE ONSITE DURING EVENT): a- (ATTACH COPIES OF SERVSAFE&ALLERGEN CERTIFICATES) ADDRESS WHERE TO BE SERVED_(!�4LAA , 5I�f r'CK,C -. ry ,Jf3f 1_4 DATE TO BE SERVED S�)w—'�CA TIME RAIN DATE WHAT TIME WILL ALL EQUIPMENT BE SET-UP&READY FOR INSPECTION? ^-� HOW WILL FOOD BE KEPT BELOW 41 DEGREES F �J HOW WILL FOOD BE HELD AT 140 DEGREES F. HOW IS FOOD COVERED _ / ✓�`�� t HOW IS FOOD SERVED 7 h a TYPE OF HAND-WASHING FACILITY m _N;Y nF r i 4. ;" Permit # 2018-GR'r04 ` $t 0.00� a ;..t vv • 4 TH_E'COMMONWEALT OFLIVIASSACHUSETTS . r To`wn,o m hd O " f EDart ou _ - t Board_of Healtht , v This is ta$certify that + fir; ys °FOSSFARIVIS k 'Btsiness name , o- y AS, TOSS ab &Licensee „ y 1;133TISHER`�ROAboDARTMOUTHNA-4274$ Address ^�, n i a Y m *ISHEREB NOTE R��GR�A D�xFO dN I�RUA 10, NNGI KITCHI N 1133 Fisher;Road atDartmo"uth MA�02,74a S.E , ul :F. fRMIT (1�I,ter�rr�t aF ,, , . }This permit is grantedfin conformity�with the 1051CMR'590 Mini mum�Sanitation"Stand rdsqf%r ,pod 'Establishments State Sanitary tilde, Article X:and�expires December 31 20181unless soorner suspE {orwreVoked. PERMITS NUN"TR'ANSFERABLE° i 4 41, 5 , [ € -� � �$ �,} :ram, ��« �i'- <#�+e .�:.�� <'�:' �., :3pt fir,_ '• � �a,, w�� r A, , r �'DfeIssued: 12/28�17 ^ =s i y , x �` 5 Y � � � � � .� ro; . Are �st fa" 9 � L •W M 4�? V° i" 9�.:4� ��A.+ -'�•� � 4F;�' Xlil r-v— �a Y t �... - 3 s CR ��� � � N�,A °�`�. •` `� t DOUGLAS FOSS Ao � a ,for successfully oxyio6fing the standards set forth(or-the ServSaV Fvocl Pro Nb Cerfification Examincdioii;=. which is ocaeditecl by the American National Standards Institute fix Food Protection OR 08as77 `&. 1 18 �`r i . • er'TPttiCAw UMBER - .. E X A hAF#Oy.R�MNaUM R _, �..• 03/1 03 I20 /11 20� DAT� XPIRAri •�� �, �,:� ' "'� DATE d F � a � � � } E pQ F E ��N to r for recertification eWirennents. f jT #0855 Ndia,d«A Alon7nn Grood w.A q.1ioru a 173 W".: BW.Sb ISM,04.o L 6060i o►Sa.S�i6reoomar aea. _. INSJ \ J \ J \ J \ J \ J \ J CERTIFICATE OF ALLERGEN AWARENESS TRAINING Name of R c p'ieit.. DOUGLAS Foss CertificateNumber Date of Completion ;12/19/2016 t 9/2021 Date ofdE puati 12/1.- T OF / ' ' ' l ❑' , 1 Issued By: The above-namedperson is hereby issued this certificate NATIONAL C for completing an allergen awareness training program Mn RESTAURANTS recognized by the Massachusetts Department of Public H ASSOCIATION ealth "a° � in accordance with 105 CMR 590.009(G)(3)(a). Massachusetts Restaurant Association 800.765.2122 333 Turnpike Road,Suite 102 www.restaurant.org Southborough,MA 01772 This certificate will be validfor five(5)yearsfrom date of completion. 508-303-9905 � \ www.marestaurantassoc.org ( � --------------- J L J Town of Barnstable ,oF�"E law Regulatory Services yP ti� Richard V. Scali, Director BARNSTABLE BARNssB 's Public Health Division yej i639 eAaNV ABtE-MMRVIU-MIJU-ercr S _t MR0.510Ni 11115•OSfERYLL1E•:Y3f BMNSf>EtE 1639-2014 ATE0 MA'S A Thomas McKean, Director 375 200 Main Street, Hyannis, MA 02601 Office: 508-862-4644 Fax: 508-790-6304 PERMIT TO OPERATE In accordance with regulations promulgated under authority of Chapter 94 Section 395A and Chapter 111, Section 5, of the General Laws, a permit is hereby granted to: DATE: June 25, 2018 Event: FARMERS MARKET - OSTERVILLE Permission is hereby granted to: Frank's Cucina Name of Person: Frank Tammaro Address: 691 Main Street, Warren RI 02885(C)508-776-4272 To serve: Biscotti ServSafe certified: Frank Tammaro Allergen: Frank Tammaro Only at the following location: Osterville Historical Society, 155 W. Bay Rd. Osterville VALID ONLY ON THE FOLLOWING DATES: Fridays/ June 22 — October 6, 2018 9am-1 m APPLICANT MUST CONFORM TO ALL ZONING REGULATIONS IN ADDITION, IF SOCIAL GATHERING IS IN TOWN PROPERTY, PERMITS MUST BE SECURED FROM APPROPRIATE AGENCY. TOWN OF BARNSTABLE BOARD OF HEALTH Thomas A. McKean Director of Public Health Town of Barnstable y�,oFT► r �� Regulatory Services P Richard V. Sca1i, Director BARNSTABLE B MASS. r Public Health Division 9SRp4aG'E-r,TESVI L-C4 LfPM!FNh15 9 .i I. -0SIERMU-'.v-Si 8(.nx5ia« 1639. 10 fe,o-zofa lf0 Thomas McKean,Director3� 200 Main Street, Hyannis, MA 02601 Office: 508-862-4644 Fax: 508-790-6304 PERMIT TO OPERATE In accordance with regulations promulgated under authority of Chapter 94 Section 395A and Chapter 111, Section 5, of the General Laws, a permit is hereby granted to: DATE: May 17, 2018 Event: FARMERS MARKET - OSTERVILLE Permission is hereby granted to: Honey I'm Home Name of Person: Tim Cleland Address: 8 Atlantic Street, Plymouth, MA. 02360 To serve: Bread Scones Muffins Granola Cookies Brownies and Bars Galette's Ve ie o Protien PiesQuiche (veggie noprotein), Cupcakes, Biscuits ServSafe certified: Tim Cleland Allergen: Tim Cleland Only at the following location: Osterville Historical Society, 155 W. Bay Rd. Osterville VALID ONLY ON THE FOLLOWING DATES: Fridays/ June 22 — October 6, 2018 APPLICANT MUST CONFORM TO ALL ZONING REGULATIONS IN ADDITION, IF SOCIAL GATHERING IS IN TOWN PROPERTY, PERMITS MUST BE SECURED FROM APPROPRIATE AGENCY. OF BA TABLE BOARD OF HEALTH - as A. McKean Director of Public Health Town of Barnstable FT"E'Ohti Regulatory Services o� Richard V. Scali, Director BARNSTABLE * BARNSM LE, Public Health Division MRNON;Mf C-CSTEIlI£4PNTMRNST6 :'iRRSTONi MILIS 1639ny2014�T5T RA0.NSTAEIF. �lFD1A0�A Thomas McKean, Director3Dg 200 Main Street, Hyannis, MA 02601 Office: 508-862-4644 Fax: 508-790-6304 PERMIT TO OPERATE In accordance with regulations promulgated under authority of Chapter 94 Section 395A and Chapter 111, Section 5, of the General Laws, a permit is hereby granted to: DATE: FRIDAYS Weekly: June 22—October 6, 2018 Event: FARMERS MARKET - OSTERVILLE Permission is hereby granted to: Little River Beeworks Name of Person: Catherine Hemmerdinger Address: 299 Mariner Circle, Cotuit, Ma. 02635(C) 508-292-3549 To serve: Raw Honey ServSafe certified: Allergen:_ Only at the following location: Osterville Historical Society, 155 W. Bay Rd. Osterville VALID ONLY ON THE FOLLOWING DATES: June 22 — October 6, 2018 9am-lpm APPLICANT MUST CONFORM TO ALL ZONING REGULATIONS IN ADDITION, IF SOCIAL GATHERING IS IN TOWN PROPERTY, PERMITS MUST BE SECURED FROM APPROPRIATE AGENCY. TOWN OF BARNSTABLE BOARD OF HEALTH Thomas A. McKean Director of Public Health I Town of Barnstable °FWTw,ti Regulatory Services Richard V. Scali, Director BARNSTABLE * BEM ssB`�g Public Health Division °-ISTAG.=. P-11:-C. -F-X _.ls �A 039• �0 1639-20L, rfn �A Thomas McKean, Director 200 Main Street, Hyannis, MA 02601 Office: 508-862-4644 Fax: 508-790-6304 PERMIT TO OPERATE In accordance with regulations promulgated under authority of Chapter 94 Section 395A and Chapter 111, Section 5, of the General Laws, a permit is hereby granted to: DATE: FRIDAYS Weekly: June 22—October 6, 2018 Event: FARMERS MARKET - OSTERVILLE Permission is hereby granted to: The Local Juice Name of Person: Rachel Gillis Address: 539 South Street, Hyannis, Ma. 02601 To serve: Cold Pressed Juices, Nuts Milk, Baked Goods ServSafe certified: Rachel Gillis Allergen: Rachel GIllis Only at the following location: Osterville Historical Society, 155 W. Bay Rd. Osterville VALID ONLY ON THE FOLLOWING DATES: June 22 —October 6, 2018 9am-lpm APPLICANT MUST CONFORM TO ALL ZONING REGULATIONS IN ADDITION, IF SOCIAL GATHERING IS IN TOWN PROPERTY, PERMITS MUST BE SECURED FROM APPROPRIATE AGENCY. TOWN OF BARNSTA E BOARD OF HEALTH McKean Director of Public Health Town of Barnstable y�oFtTOyti� Regulatory Services AA P Richard V. Scali, Director BARNSTABLE + BARMASAB1e,$► public Health Division S. acnns?:ce-r;;:reuva.cro„in r...:n•n. ,y„,,:,r;,y,rnls•,?eaa!-r.rerr.,rnvsIet i639• 16:9-2619 AIFO1A°�a Thomas McKean, Director 573 200 Main Street, Hyannis, MA 02601 Office: 508-862-4644 Fax: 508-790-6304 PERMIT TO OPERATE In accordance with regulations promulgated under authority of Chapter 94 Section 395A and Chapter 111, Section 5, of the General Laws, a permit is hereby granted to: DATE: FRIDAYS Weekly: June 22— October 6, 2018 Event: FARMERS MARKET - OSTERVILLE Permission is hereby granted to: Martha's Vineyard Smokehouse Name of Person: Jill Riedell Address: 23 Watcha Path, Edgartown, MA. 02655 To serve: Smoked Bluefish Spread & Filet, Smoked Yellow Fin Tuna Spread, Smoked Mackerel, Bonita & Bass Filet ServSafe certified: Nathan Gould Allergen: Nathan Gould Only at the following location: Osterville Historical Society, 155 W. Bay Rd. Osterville VALID ONLY ON THE FOLLOWING DATES: June 22 — October 6, 2018 9am-lpm APPLICANT MUST CONFORM TO ALL ZONING REGULATIONS IN ADDITION, IF SOCIAL GATHERING IS IN TOWN PROPERTY, PERMITS MUST BE SECURED FROM APPROPRIATE AGENCY. TOWN OF S ABLE BOARD OF HEALTH 11 A. McKean Director of Public Health - - OWMA- M—M, uAsw stwm O* 1 MI, WN v s 'erniit lay Bate: .2 13/2 -7 #h ut i rit c l cou rt l I ift e Oene!W tilt: z JA �nn�oum�mm.un mRaoni��i n wuoiiWl� wpmm�aiommi nn umnnu�n o i a ,�,�n�.uum�wUm inuw�i ii nwnt ,�., n iiem�imo„ � m•m ,�n ,. wuN �,. .uwn waounuAw itiiwenimmv �m� Herold T.Zadeh, airy � ,.. - "" ��: •:. '.`�',�a.�,�s ?'�.. ��.n.._ ,ffi�, � 0,- vv, F �pF't1i1<ralyti Barnstable oT Town of Barnstable Ba rnsta b l e�d 7 M� �' Public Health Division . ►639� pie I ', j°rFA 39 200 Main Street,Hyannis MA 02601 2007 Office: 508-862-4644 FAX: 508-790-6304 Thomas McKean, C.H.O July 10, 2018 Jennifer Williams, Director Osterville Historical Museum 155 West Bay Road Osterville, MA 02655 RE: . Osterville Farmers Market Good Morning Jennifer, Our part-time Health Inspector Marybeth mentioned you are interested in a fourth date for food preparation outdoors by one of the vendors (donuts). This vendor was recently approved for three dates of food preparation by the Board of Health. As you may recall from past discussions with Health Division staff, we as staff members do not have authority to grant additional dates, that authority is granted to the Board of Health only. We are happy to assist you with your request to the best of our ability. Please send a written request to be placed on the agenda via email or mail directly to the Board of Health, 200 Main Street, Hyannis, MA 02601 and we will ensure that it is received by the Board. In your request, please identify the desired date. The next Board meeting for .submittals is August 28, 2018. The request and any paperwork for the Board must be received by Monday, August 13, 2018. Sin rely, Sharon Crocker Office Manager Email: sharon.crocker@town.barnstable.ma.us Q TOOD&FOOD HANDLERS INSTRUCTORSVenniferWilliamsLetterJuly2018.docx 1° Y LL1! Crocker, Sharon b From: Crocker, Sharon \ Sent: Wednesday, August 08, 2018 12:07 PM r To: McKean, Thomas; McKenzie, Marybeth /�,� i� Subject: Farmers Market - Osterville - BOH /h � � OCL Tom and Marybeth, Wanted to let you know I have not received any response from Jennifer Williams applying to come before the Board again for August 28`h for additional dates. No response since the letter I mailed. Have you received anything? Shall I send her an email to make sure there is no confusion—and make sure she is not planning to come? Please let me know. Thank you. Sharon 1 Crocker, Sharon From: Crocker, Sharon Sent: Wednesday,July 11, 2018 8:42 AM To: jwilliams@ostervillemuseum.org' Subject: Osterville Farmers Market Attachments: JenniferWilliamsLetterJuly20l8.docx Good Morning Jennifer, Please see note attached. Thank you. Sharon it 1 Town of Barnstable Barnstable 9BARNSTAUMASS MA3S. Public Health Division , ► i63q. 1Q+� d°QjFp eta 200 Main Street,Hyannis MA 02601 2007 Office: 508-862-4644 FAX: 508-790-6304 Thomas McKean,C.H.O July 10, 2018 Jennifer Williams, Director Osterville Historical Museum 155 West Bay Road Osterville, MA 02655 RE: Osterville. Farmers Market Good Morning Jennifer, Our part-time Health Inspector Marybeth mentioned you are interested in a fourth date for food preparation outdoors by one of the vendors (donuts). This vendor was recently approved for three dates of food preparation by the Board of Health. As you may recall from past discussions with Health Division staff, we as staff members do not have authority to grant additional dates, that authority is granted to the Board of Health only. We are happy to assist you with your request to the best of our ability. Please send a written request to be placed on the agenda via email or mail directly to the Board of Health, 200 Main Street, Hyannis, MA 02601 and we will ensure that it is received by the Board. In your request, please identify the desired date. The next Board meeting for submittals is August 28, 2018. The request and any paperwork for the Board must be received by Monday, August 13, 2018. Sincerely, Sharon Crocker Office Manager Email: sharon.crocker@town.barnstable.ma.us C:\Users\crockersh\AppData\Local\Microsoft\Windows\fNetCache\Content.Outlook\K266YKRV\JenniferW ill iamsLetterJuly2018.do cx i Town of Barnstable P�oFt"e rOtiti Regulatory Services Richard V. Scali,Director � b ABA Public Health Division BARNSTABLE s5. eFPIISf5MLS-Orr I U• RJR- NSTN IIF0.5PxYi MILLS•OSTERVLLIE•W3T PA0.NST>EIE �A 39• 1639-2014 lFD M Thomas McKean, Director 573 200 Main Street, Hyannis,MA 02601 Office: 508-862-4644 Fax: 508-790-6304 PERMIT TO OPERATE In accordance with regulations promulgated under authority of Chapter 94 Section 395A and Chapter 111, Section 5, of the General Laws, a permit is hereby granted to: DATE: June 25, 2018 Event: FARMERS MARKET - OSTERVILLE Permission is hereby granted to: Mike's Donut Name of Person: Michael McFadden Address: 39 Bittersweet Rd East Falmouth, MA 02536(C)617-424-1299. To serve: Donuts ServSafe certified: Michael McFadden Allergen: Michael McFadden Only at the following location: Osterville Historical Society, 155 W. Bay Rd. Osterville VALID ONLY ON THE FOLLOWING DATES:June 22, Jul 6�uly 13 I APPLICANT MUST CONFORM TO ALL ZONING REGULATIONS IN ADDITION, IF SOCIAL GATHERING IS IN TOWN PROPERTY, PERMITS MUST BE SECURED FROM APPROPRIATE AGENCY. TOWN OF BARNSTABLE BOARD OF HEALTH Thomas A. McKean Director of Public Health Town of Barnstable F1 KMEratite Regulatory ServicesAlt Richard V. Scali, Director �HARMA9BLE�* public Health Division BARNSTABLE Q M.F_i iini!'ILLS�Gii�Rt't1.1�:::ii ortgx5in?�,F Thomas McKean, Director 57g 200 Main Street, Hyannis, MA 02601 Office: 508-862-4644 Fax: 508-790-6304 PERMIT TO OPERATE In accordance with regulations promulgated under authority of Chapter 94 Section 395A and Chapter 111, Section 5, of the General Laws, a permit is hereby granted to: DATE: June 06—September 14 & October 6, 2018 Event: FARMERS MARKET - OSTERVILLE Permission is hereby granted to: Monopati Name of Person: Maria Lemanis Address: 7 Queens Way, Sandwich, MA. 02563 i To serve: Olive Oil, Olives, Non Ph Greens, Baked Goods, Peanut Butter and Almond utter ServSafe certified: Maria Lemanis Allergen: Maria Lemanis Only at the following location: Osterville Historical Society, 155 W. BE Rd. Osterville VALID ONLY ON THE FOLLOWING DATES:Fridays/June 22 — October 6, 2018 9am- 1 m APPLICANT MUST CONFORM TO ALL ZONING REGULATIONS IN ADDITION, IF SOCIAL GATHERING IS IN TOWN PROPERTY, PERMITS MUST BE SECURED FROM APPROPRIATE AGENCY. OF BARNS ABLE BOARD OF HEALTH A. �C can Director of Public Health C CERTIFICATE OF Q r �i, rim ALLERGEN AWARENESS TRAINING Name o-f R,ie�ciplent:, RIA EMANIS � � +,3464567 Certificate�Numbez et�io jo:6/26/20,8 ? Date of Compl _ 'o Date of' xplon: 6/Zfi 2 3 7'OF P0 0 Issued By: r the above-named person is hereby issued this certificate A 1NAT[ONAL l for completing an allergen awareness training program RESTAURANT \{tom recognized by the Massachusetts Department of Public Health ---- ASSOCIATION in accordance with 105 CMR 590.009(G)(3)(a). Massachusetts Restaurant Association 800.765.2122 333 Turnpike Road,Suite 102 www.restaurant.org Southborough,MA 01772 This certificate will be valid for five(S)years from date of completion. 508-303-9905 v^vw marestaurantassoc.org �� V`c e � Town of Barnstable Regulatory Services P Richard V. Scali,Director BARNSTABLE MASS. Public Health Division MASS. 5 RN .18LE•CFMRVIl1F•CO=tiP1•mMWS M:kSTQYi YJ115•OST:gYLLIE•::"Si 04gHST.E:E OIfD A�A 1639-2014 M Thomas McKean, Director 200 Main Street, Hyannis, MA 02601 Office: 508-862-4644 Fax: 508-790-6304 PERMIT TO OPERATE In accordance with regulations promulgated under authority of Chapter 94 Section 395A and Chapter 111, Section 5, of the General Laws, a permit is hereby granted to: DATE: July 12, 2018 Event: FARMERS MARKET - OSTERVILLE Permission is hereby granted to: Cape Cod Wicked Good Kettle Corn Name of Person: Jeffrey Paine Address: 705 State Road Westport, MA. 02790 To serve: Kettle Corn ServSafe certified: Jeffrey Paine Allergen: Jeffrey Paine Only at the following location: Osterville Historical Society, 155 W. Bay Rd. Osterville VALID ONLY ON THE FOLLOWING DATES: Fridays/June 22 —October 6, 2018 9am-1 m APPLICANT MUST CONFORM TO ALL ZONING REGULATIONS IN. ADDITION, IF SOCIAL GATHERING IS IN TOWN PROPERTY, PERMITS MUST BE SECURED FROM APPROPRIATE AGENCY. TOWN OF BARNSTABLE BOARD OF HEALTH Thomas A. McKean Director of Public Health i Town of Barnstable oFTNE Tph, Regulatory Services v ti Richard V. Scali, Director BARNSTABLE, Public Health Division BARNSTABLE 9 MASS. BSMTWS K)E -M STEER EUC IVU MY STAI MFFSTQ'Ii MII151639.2014vF5r B�NHSTnE:E Thomas McKean, DirectorS�g 200 Main Street,Hyannis, MA 02601 Office: 508-862-4644 Fax: 508-790-6304 PERMIT TO OPERATE In accordance with regulations promulgated under authority of Chapter 94 Section 395A and Chapter 111, Section 5, of the General Laws, a permit is hereby granted to: DATE: July 12, 2018 Event: FARMERS MARKET - OSTERVILLE Permission is hereby granted to: Dasilva Farm Name of Person: Felicia Dasilva Address: 430 Jepson Lane, Portsmith, RI. To serve: USDA Beef, Processed & Inspected Pork, Chicken Frozen &Eggs ServSafe certified: Allergen:_ Only at the following location: Osterville Historical Society, 155 W. BE Rd. Osterville VALID ONLY ON THE FOLLOWING DATES: Fridays/June 22 — October 6, 2018 kam--Ipm APPLICANT MUST CONFORM TO ALL ZONING REGULATIONS IN ADDITION, IF SOCIAL GATHERING IS IN TOWN PROPERTY, PERMITS MUST BE SECURED FROM APPROPRIATE AGENCY. TOWN OF BARNSTABLE BOARD OF HEALTH Thomas A. McKean Director of Public Health Town of Barnstable �OFTHE TpN, Regulatory Services L HP �� LAAE—L&A- AAA, Richard V. Sca1i, Director BARNSTABLE BARNSTABLE, r 9$A ,�r BA IN AOIE-WE VIUF•COT UR-HYANNIS 69. Public Health Division NARSTONi NILLS•0iTE0.YLLIE•WFST BARNSTAEtF 1639-2014 rED MAC a Thomas McKean, Director 200 Main Street, Hyannis, MA 02601 Office: 508-862-4644 Fax: 508-790-6304 PERMIT TO OPERATE In accordance with regulations promulgated under authority of Chapter 94 Section 395A and Chapter 111, Section 5, of the General Laws, a permit is hereby granted to: DATE: July 12, 2018 Event: FARMERS MARKET - OSTERVILLE Permission is hereby granted to: Honey I'm Home Name of Person: Tim Cleland Address: 8 Atlantic Street, Plymouth, MA. 02360 To serve: Bread Scones Muffins Granola Cookies Brownies and Bars Galette's Ve ie o Protein Pies Cupcakes, Biscuits ServSafe certified: Tim Cleland Allergen: Tim Cleland Only at the following location: Osterville Historical Society, 155 W. Bay Rd. Osterville VALID ONLY ON THE FOLLOWING DATES: Fridays/June 22—October 6, 2018 .APPLICANT MUST CONFORM TO ALL ZONING REGULATIONS IN ADDITION, IF SOCIAL GATHERING IS IN TOWN PROPERTY, PERMITS MUST BE SECURED FROM APPROPRIATE AGENCY. TOWN OF BARNSTABLE BOARD OF HEALTH Thomas A. McKean Director of Public Health Town of Barnstable ,oFT"E low Regulatory Services P O r Richard V. Scali, Director r BARNSTABLE,3S. Public Health Division BARNSTABLE 639. BFMF0.5fUY MLIS�OSfER LLIF UIJIT+nYFNN15 ST BMNSTFEIF � 1639-2034 AlED MAC Thomas McKean, Director3�g 200 Main Street, Hyannis, MA 02601 Office: 508-862-4644 Fax: 508-790-6304 PERMIT TO OPERATE In accordance with regulations promulgated under authority of Chapter 94 Section 395A and Chapter 111, Section 5, of the General Laws, a permit is hereby granted to: DATE: July 12, 2018 Event: FARMERS MARKET - OSTERVILLE Permission is hereby granted to: Monopati Name of Person: Maria Lemanis Address: 7 Queens Way, Sandwich, MA. 02563 To serve Pre-packaged Olive Oil, Olives, Baked Goods, Peanut Butter and Almond Butter ServSafe certified: Maria Lemanis Allergen: Maria Lemanis Only at the following location: Osterville Historical Society, 155 W. Bay Rd. Osterville VALID ONLY ON THE FOLLOWING DATES:Fridays/ June 22 —October 6, 2018 9am- 1 m APPLICANT.MUST CONFORM TO ALL ZONING REGULATIONS IN ADDITION, IF SOCIAL GATHERING IS IN TOWN PROPERTY, PERMITS MUST BE SECURED FROM APPROPRIATE AGENCY. TOWN OF BARNSTABLE BOARD OF HEALTH Thomas A. McKean Director of Public Health t1 - � s SHr r Barnstable �, Town of Barnstable � *' O,r Cft B� AS& Public Health Division 1 ��MA9S. I I. v i639. � $iOrEp�,1 a 200 Main Street,Hyannis MA 02601 2007 Office: 508-862-4644 FAX: 508-790-6304 Thomas McKean, C.H.O July 10, 2018 Jennifer Williams, Director Osterville Historical Museum 155 West Bay Road Osterville, MA 02655 RE: Osterville Farmers Market Good Morning Jennifer, Our part-time Health Inspector Marybeth mentioned you are interested in a fourth date for food preparation outdoors by one of the vendors (donuts). This vendor was recently approved for three dates of food preparation by the Board of Health. As you may recall from past discussions with Health Division staff, we as staff members do not have authority to grant additional dates, that authority is granted to the Board of Health only. We are happy to assist you with your request to the best of our ability. Please send a written request to be placed on the agenda via email or mail directly to the Board of Health, 200 Main Street, Hyannis, MA 02601 and we will ensure that it is received by the Board. In your request, please identify the desired date. The next Board. meeting for submittals.is August 28, 2018. The request and any paperwork for the Board must be received by Monday, August 13, 2018. Sin rely, �? Sharon Crocker Office Manager Email: sharon.crocker@town.barnstable.ma.us Q TOOD&FOOD HANDLERS rNSTRUCTORSUenniferWilliamsLetterJuly2018.docx Town of Barnstable oFVE r Regulatory Services Richard V. Scali, Director BA MASS. $ Public Health Division BARN TABLE MASS. S SMI S MlE ENT[RVILLE•CONIT•XYNIti15 9 M0.QSNY MI!15.OSTF.RVltIF.•W'Si dh5N5Te5:E �A 1639- 1639-2014 tED MAC a Thomas McKean, Director 200 Main Street, Hyannis, MA 02601 Office: 508-862-4644 Fax: 508-790-6304 PERMIT TO OPERATE In accordance with regulations promulgated under authority of Chapter 94 Section 395A and Chapter 111, Section 5, of the General Laws, a permit is hereby granted to: DATE: June 22,2018 Event: FARMERS MARKET - OSTERVILLE Permission is hereby granted to: Stir Crazy-er Healthy Street Food Name of Person: Channa Chou Address: 570 McArthur Blvd. Buzzards Bay, MA. 02532(C)508-904-4408 To serve: Green Fresh Roll Rainbow Fresh Roll Tropical Salad, Vegan Scallop Cucumber Roll, Orange Peanut Noodles Golden CM Soup, Carmelized Sweet Potato/Banana Dessert-ALL PRODUCTS TO BE SERVED AND KEPT COLD. ServSafe certified: Joanie Chipman Allergen: Joanie Chipman Only at the following location: Osterville Historical Society, 155 W. Bay Rd. Osterville VALID ONLY ON THE FOLLOWING DATES: June 22- October 6, 2018, 9am-lpm APPLICANT MUST CONFORM TO ALL ZONING REGULATIONS IN ADDITION, IF SOCIAL GATHERING IS IN TOWN PROPERTY, PERMITS MUST BE SECURED FROM APPROPRIATE AGENCY. TOWN OF BARNSTABLE BOARD OF HEALTH Thomas A. McKean Director of Public Health r - Town of Barnstable y�F1HE Regulatory Services Richard V. Scali, Director BAR i6 S. Public Health Division aF BARNSTABI,E _pA 1 . _so�us'�'-L51619n.201 ._=r ar.zvSi=3 41 lEDMPy� Thomas McKean, Director J�77g 200 Main Street, Hyannis, MA 02601 Office: 508-862-4644 Fax: 508-790-6304 PERMIT TO OPERATE In accordance with regulations promulgated under authority of Chapter 94 Section 395A and Chapter 111, Section 5, of the General Laws, a permit is hereby granted to: DATE: May 17, 2018 Event: FARMERS MARKET - OSTERVILLE Permission is hereby granted to: Kala-Matta Foods Name of Person: Jerry Matta Address: 6 Edward Kelley Road, East Sandwich, MA. 02537 To serve: Hummus and Pita Chips ServSafe certified: Sue Shannon & Tim Cleland Allergen: Sue Shannon & Tim Cleland Only at the following location: Osterville Historical Society, 155 W. Bay Rd. Osterville VALID ONLY ON THE FOLLOWING DATES: Fridays/June 22 —October 6, 2018 9am-1 m APPLICANT MUST CONFORM TO ALL ZONING REGULATIONS IN ADDITION, IF SOCIAL GATHERING IS IN TOWN PROPERTY, PERMITS MUST BE SECURED FROM APPROPRIATE AGENCY. TOWN OF ST LE BOARD OF HEALTH T�homa! McKean Director of Public Health Town of Barnstable oFtTOtiti Regulatory Services Richard V. Scali, Director • $ARNsrABLE. BARNSTABLE MASS. A u ,E.R8. TW Ws i6;q. m Public Health Division M1045 mlS•MEL -71BTeMSTAE t639-2014 HIED"'p� Thomas McKean, Director Sig 200 Main Street, Hyannis, MA 02601 Office: 508-862-4644 Fax: 508-790-6304 PERMIT TO OPERATE In accordance with regulations promulgated under authority of Chapter 94 Section 395A and Chapter 111, Section 5, of the General Laws, a permit is hereby granted to: DATE: June 25, 2018 Event: FARMERS MARKET - OSTERVILLE Permission is hereby granted to: My Fathah's Salsa Name of Person: Ben or Karen Johnson Address: 9 Oyster Hill Drive Sandwich MA 02563(C)508-503-4358/508-523-6400 To serve: Homemade Salsa ServSafe certified: Ben and Karen Johnson Allergen: Ben Johnson Only at the following location: Osterville Historical Society, 155 W. Bay Rd. Osterville VALID ONLY ON THE FOLLOWING DATES: Fridays/June 22 — October 6, 2018 gam-1 m APPLICANT MUST CONFORM TO ALL ZONING REGULATIONS IN ADDITION, IF SOCIAL GATHERING IS IN TOWN PROPERTY, PERMITS MUST BE SECURED FROM APPROPRIATE AGENCY. TOWN OF BARNSTABLE BOARD OF HEALTH Thomas A. McKean Director of Public Health 21 Ile. 2 ----------------------------- CERTIFICATE OF or ALLERGEN AWARENESS TRAINING OF Name ©f"RRiplent -, jJAMw Jo SON Certlficate Number3468112.9 Date of Completion .sizsao1e r Date A, : irati'b,rr , Issued By: The above-named person is hereby issued this certificate mmHgNATIONALfor completing an allergen awareness trainingprogram R .N RESTAURANT e!B IfON recognized by the Massachusetts Department of Public Health ASSOCIATION® in accordance with 105 CMR 590.009(G)(3)(a). Massachusetts Restaurant Association 800.765.2122 333 Turnpike Road,Suite 102 www.restaurant.org This certificate will be valid for five(5)years from date of com Southborough,MA 01772 pletion. 508-303-9905 � 1 Www.marestaurantassoc.org L r � If, �L9 1w � '1M of br � i,E �nf 1►+ +if 1►► wf br �/� 0k3 CERTIFICATE OF ALLERGEN AWARENESS TRAINING , Name o` ,Recipient�- ,e N JOHNSON } . ''� y Certificate, Numbe ir` 3468130 S, 6/28/2018 Date of CpletioriT`� � , � 6/28/2023 _ / 5 Date of�P m,OF PV'0x_ ` ��rt kph- •p 11 Issued By: The above-named person is hereby issued this certificate &MR3 NATIONAL l V . for completing an allergen awareness training program do ���a RESTAURANT / : ;I- ASSOCIATION® recognized by the Massachusetts Department of Public Health --....-..-..........-...--.--------------- in accordance with 105 CMR 590.009(GJ(3)(a). Massachusetts Restaurant Association 800.765.2122 333 Turnpike Road,Suite 102 wwwrestaurant.org Southborough,MA 01772 This certificate will be valid for five(5)years from date ofcompletion. 508-303-9905 Vj wwwmamstaurantassoc.org l � i Town of Barnstable oFt"E'�w Regulatory Services Richard V. Scali, Director *9�A�fD ai a♦ BAR•NCENIERSSV�ILLTgE•A' '6ABAMASS. W5 Mll1 LLPublic Health Division 39• M 1639-2014 M , 200 Main Street, Hyannis, MA 02601 Office: 508-862-4644 Fax: 508-790-6304 . PERMIT TO OPERATE In accordance with regulations promulgated under authority of Chapter 94 Section 395A and Chapter 111, Section 5, of the General Laws, a permit is hereby granted to: DATE: June 25, 2018 Event: FARMERS MARKET - OSTERVILLE Permission is hereby granted to: Nonna Elena Name of Person: Lucille Matrascia Address: 598 Route 6a, Sandwich MA 02563(C)617-529-6469 To serve: Pre-packaged Cheese and Breads ServSafe certified: Lucille Matrascia Allergen: Lucillle Matrascia Only at the following location: Osterville Historical Society, 155 W. Bay Rd. Osterville VALID ONLY ON THE FOLLOWING DATES: Fridays/June 22— October 6, 2018 gam-1 m APPLICANT MUST CONFORM TO ALL ZONING REGULATIONS IN ADDITION, IF SOCIAL GATHERING IS IN TOWN PROPERTY, PERMITS MUST BE SECURED FROM APPROPRIATE AGENCY. TOWN OF BARNSTABLE BOARD OF HEALTH Thomas A. McKean Director of Public Health COMMONWEAL e}^y.`� ;��f(F{..��/(fit n "� [k{()7`.{e�,.�'1�fj+j���'p�' � .('\"'�� � r ACHUSETTS .i • .f :-.. n .-.":n x ..e .a..': reef+ ..^Y� � � :. ,1, 'i: _,.9 "—tl, 'J x rye• w.S�y a �T GL no ndV T e Board of Healthy F ri 4& + n ; 49 gar d'W`Ipfi, MA 02,563 '. s .fix � 9,00 � . � '. & da d R 56 _888" r . �r *,7 5SJU � , s t ' 6 e y. ° s a _twm a W f a e t i This Retail Fo to nt en nt� QU V I'.t i7-� g. _r rn g. .. S ! , a _ onn E _ m n r� _ xn >n t q r yam, r 598 Route "EistSandwacM �C}2 ,. gym. „-, w a «.„', hA A �3� N n ° e +ith gala ons prat r utg-aked under autttiarity of Chapter 94,Section$OSA and � Chapter,111, 5eon,5:of the General laws � I' i � � a � e x ��a e con it1f,the st +t�t�� and ord � �nbe" roUtin� �i�e tv ai�€�'re ,..„ q,af: awn wm,<,a„ aqp �tiaN,yf, �, , omnfti expires December 31., 2015 Tnless suspended or revoked and is non-transferable. i uWi W1 W u@IiwNaW4IU.: _i.A w t.idl&u�i uD w p run,mwiG�uvlie'uVui m InmauN it ,..n.,,�j,`w,�unu ilmr ,m u.„gmu , liiu7 nl t�olnooi� ro, n1�i�" Ir I�inwm d .�l�u,�NRuy` , "�", w'uupplouaoU.unm�o,n�n t��_ - _ ,� �1�� � uMN�Ytin�hcPr'ie *, uu��tutnl4m el�pllolmimum��l.u�tuiNNo,:,Imlm, u m, nlml"„ uwu o���i: w��m y _David B. Maspxx,,t;S, CHO Tate Issued �44� 7 _ ^ Ul�,u.,",,. �, 74,i.u;n.,,��14uIUInCA� ..nlnIDlmpmlM�n ,rtinlWu,uVPU,SM�IiPry,Ih�ImNAWu�n,..w� N,uu.m np ul W,I,uOP tIM. aouwulW l4W wr'. - a 1WU A,µ .... Uu w�.,auM,plluuu,luWNLwWmuuUn,rr�u �aiwuu4Wu aUii�uom•9 NmulUiP ,uoumu ,un u¢llwii i an,un Imm�uouN 4 ,ndu. ,.,,nd ,r _ Tfais r r tj`r"Verise t r. r r#nor pr�dude op roiVa1 ofany vt1rer 1oca1 or stale perms jrd-r#ing aufh 7f<,"' t�r�ty and dates not represenrntrr preclucf��vmplicrrace it .any # �r��cof ar �te rules rrrf� ulo��s pld.+onn!�,n�,rmua4 :gl.uulutu<itn Um al++.;i a't" �u„ 4�wUl? uil ,,M!4.. tinw9fyw�tmq n,I� llgt uryym�m� iPl tllri tm�!.gor�lonirm 'rtain�.. lii i tills rUiUpl tip, Gtl4uu!M,c," nuwm �.:,, ` m — sR... F �u z ,n a Y a' Town of Barnstable ,ofI"E'°hti Regulatory Services P Richard V. Scali, Director BARNSTABI E BARN STABLE, ntAss. $ Public Health Division ywH!i5'dG L•Su'.T[%S'I L•CC'L:IwT NN(i 9 MI.1,5 f fRVL'"'"f Sl d RiSiA'_'.F i6?9• 1� is,�-zoi: Thomas McKean, Director3� 200 Main Street, Hyannis, MA 02601 Office: 508-862-4644 Fax: 508-790-6304 PERMIT TO OPERATE In accordance with regulations promulgated under authority of Chapter 94 Section 395A and Chapter 111, Section 5, of the General Laws, a permit is hereby granted to: DATE: June 06—September 14 & October 6, 2018 Event: FARMERS MARKET - OSTERVILLE Permission is hereby granted to: Say Cheese Name of Person: Joanie Chipman Address: 247 Rounseville Road, Rochester, MA. 02770 To serve: Local Artisan Cheese, Local Raw Honey and Fresh Eggs ServSafe certified: Joanie Chipman Allergen: Joanie Chipman Only at the following location: Osterville Historical Society, 155 W. Bay Rd. Osterville VALID ONLY ON THE FOLLOWING DATES: Fridays/ June 22 October 6, 2018 9am-1 m APPLICANT MUST CONFORM TO ALL ZONING REGULATIONS IN ADDITION, IF SOCIAL GATHERING IS IN TOWN PROPERTY, PERMITS MUST BE SECURED FROM APPROPRIATE AGENCY. TOWN OF RARNST BLE BOARD OF HEALTH Q ThomasPMcKean Director of Public Health Town of Barnstable pk1HE Tp� Regulatory Services 1-1 Richard V. Scali, Director * B�MASSB '$ Public Health Division oB1ARNRSTABLS M0.5f�Ot NUS-05TERMLE•1'�KT MRNST4°_!E �p 1639• 1639.2014 TEDMA'�A Thomas McKean, Director 200 Main Street, Hyannis, MA 02601 Office: 508-862-4644 Fax: 508-790-6304 PERMIT TO OPERATE In accordance with regulations promulgated under authority of Chapter 94 Section 395A and Chapter 111, Section 5, of the General Laws, a permit is hereby granted to: DATE: June 22,2018 Event: FARMERS MARKET - OSTERVILLE Permission is hereby granted to: Stir Crazy-er Name of Person: Channa Chou Address: 570 McArthur Blvd. Buzzards Bay MA. 02532(C)508-904-4408 To serve: Green Fresh Roll Rainbow Fresh Rol Tropical Salad Nom Pang, Crispy Scallion Cake, Caramelized Sweet Potato/Banana Dessert Peach Mango Iced Tea ServSafe certified: Joanie Chipman Allergen: Joanie Chipman Only at the following location: Osterville Historical Society, 155 W. BU Rd. Osterville VALID ONLY ON THE FOLLOWING DATES: June 22, July 6 b and July 13, 2018 9am-1 m APPLICANT MUST CONFORM TO ALL ZONING REGULATIONS IN ADDITION, IF SOCIAL GATHERING IS IN TOWN PROPERTY, PERMITS MUST BE SECURED FROM APPROPRIATE AGENCY. TOWN OF BARNSTABLE BOARD OF HEALTH Thomas A. McKean Director of Public Health r Town of Barnstable oFTHE Tp�, Regulatory Services yP �� Richard V. Scali, Director BARNSTA' ff + BARNSfABLE MASS. Public Health Division 1 4d1lSTA6P CGaE]VIL CU?J!T-NrANNI' nF:.TONi MILLS.OMRVUIE-IU T N.—T— �• 1629.101-0 Thomas McKean Director 200 Main Street, Hyannis, MA 02601 Off m 508-862-4644 Fax: 508-790-6304 PERMIT TO OPERATE In accordance with regulations promulgated under authority of Chapter 94 Section 395A and Chapter 111, Section 5, of the General Laws, a permit is hereby granted to: DATE: June 22 —September 14 & October 6, 2018 Event: FARMERS MARKET - OSTERVILLE Pennission is hereby granted to: Tekla's Braids and Breads Name of Person: Janet Mohre Address: 9 Easterly Drive East Sandwich, MA. To serve: Swedish Coffee Bread Rye Bread Almond and Cardamom Cakes, Norwegian Am3le, Peach and BluebeM Pies ServSafe certified: Janet Mohre Allergen: Janet Mohre Only at the following location: Osterville Historical Society, 155 W. Bay Rd. Osterville VALID ONLY ON THE FOLLOWING DATES: Fridays/ June 2 — October 6, 2018 9am-1 m APPLICANT MUST CONFORM TO ALL ZONING REGULATIONS IN ADDITION, IF SOCIAL GATHERING IS IN TOWN PROPERTY, PERMITS MUST BE SECURED FROM APPROPRIATE AGENCY. TOWN OF RNSTA E BOARD OF HEALTH _ 5 c can Director of Public Health Town of Barnstable Regulatory Services �._ P� Richard V. Scali, Director BARNSTABI,E * BARNSTAELE, � MAC. r 1639. Public Health Division =:risr;et.c=::r_avi�•ttr.,n,v,nnu �0 n:.:s:onsits ns*mvurs...:5:;:anssnt AIED''°�A s Thomas McKean,Director pa 200 Main Street, Hyannis, MA 02601 Office: 508-862-4644 Fax: 508-790-6304 PERMIT TO OPERATE In accordance with regulations promulgated under authority of Chapter 94 Section 395A and Chapter 111, Section 5, of the General Laws, a permit is hereby granted to: DATE: June 22— September 14 & October 6 2018 Event: FARMERS MARKET - OSTERVILLE Permission is hereby granted to: Treasure by the Sea Name of Person: Jean Tem ep sta Address: 10 Tiller Drive, East Falmouth MA 02536 To serve: Jam, Jelly, Pickles Cranberry Bread Blueberry Bread Apple Cinnamon Bread ServSafe certified: Jean E. Tem ep sta Allergen: Jean E. Tempesta Only at the following location: Osterville Historical Society, 155 W. Bay Rd Osterville VALID ONLY ON THE FOLLOWING DATES: Fridays/June 22 — October 6 2018 gam-1 m APPLICANT MUST CONFORM TO ALL ZONING REGULATIONS IN ADDITION, IF SOCIAL GATHERING IS IN TOWN PROPERTY, PERMITS MUST BE SECURED FROM APPROPRIATE AGENCY. OF RNSTA LE BOARD OF HEALTH i o ' McKean Director of Public Health Town of Barnstable y��OFIHE Tp Regulatory Services P Richard V. Scali, Director BARNSTABLE * ' S. MASS. Public Health Division 9 a2 S(z6lc•r.-^,:rFaILLe.CO':••;,H{IS si:_*cw n:us-nsrmvnt..:ct;naxsrn=a 039. 10 619-zo:a A'fD MA'S A Thomas McKean,Director 200 Main Street, Hyannis, MA 02601 Office: 508-862-4644 Fax: 508-790-6304 PERMIT TO OPERATE In accordance with regulations promulgated under authority of Chapter 94 Section 395A and Chapter 111, Section 5, of the General Laws, a permit is hereby granted to: DATE: June 22 — September 14 & October 6, 2018 Event: FARMERS MARKET - OSTERVILLE Permission is hereby granted to: Valcourt Sugar Shack Name of Person: Richard Valcourt Jr. Address: 34 Hardwick Road, Petersham, MA. 01366 To serve: Maple Syrup ServSafe certified: Richard & Kristin Valcourt Allergen: Richard & Kristin Valcourt Only at the following location: Osterville Historical Society, 155 W. Bay Rd. Osterville VALID ONLY ON THE FOLLOWING DATES: Fridays/ June 22 — October 6, 2018 9am-1 m APPLICANT MUST CONFORM TO ALL ZONING REGULATIONS IN ADDITION, IF SOCIAL GATHERING IS IN TOWN PROPERTY, PERMITS MUST BE SECURED FROM APPROPRIATE AGENCY. TOWN OF BARNST LE BOARD OF HEALTH Th ' as A. McKean Director of Public Health r Town of Barnstable yP,,oFs"�T°kti� Regulatory Services Richard V. Scali,Director • BAB . # tARNST BLE bss. �x OAR Public Health Division 9 tISfAOIE•CENTFRYILLF•COil:11•'0'ANNIS e_ATE1 3. a, N as ons must 390.2014 s ennxsine� O M Thomas McKean,Director 3�g 200 Main Street, Hyannis, MA 02601 Office: 508-862-4644 Fax: 508-790-6304 PERMIT TO OPERATE In accordance with regulations promulgated under authority of Chapter 94 Section 395A and Chapter 111, Section 5, of the General Laws, a permit is hereby granted to: DATE: July 25, 2018 Event: FARMERS MARKET - OSTERVILLE Permission is hereby granted to: Washashore Bakery Name of Person: Sandy McPherson Address: 14 Central Square, Mashpee, MA. 02649(C) 508-419-6835 To serve: Cookies, Earthquake Bars, Coconut Macaroons, Vegan Cookies, Pies-Blueberry, Peach Chegy and A le Crumble Cinnamon Buns Tea Bread-Banana Lemon BluebeM, Zucchini ServSafe certified: Katherine Allen/Alex McPherson Allergen: Katherine Allen Only at the following location: Osterville Historical Society, 155 W. Bay Rd. Osterville VALID ONLY ON THE FOLLOWING DATES: Fridays/ June 22— October 6, 2017 gam-1 m APPLICANT MUST CONFORM TO ALL ZONING REGULATIONS IN• ADDITION, IF SOCIAL GATHERING IS IN TOWN PROPERTY, PERMITS MUST BE SECURED FROM APPROPRIATE AGENCY. TOWN OF BARNSTABLE BOARD OF HEALTH Thomas A. McKean Director of Public Health FARMERS MARKETS - HYANNIS & OSTERVILLE 6/6/18 Allen Giles, Farmer "Let Us" Farms East. Falmouth Will be participating in both farmers markets but does. not need permit. Only selling produce. " ( Q:WP/Temp Food Three dates Osterville Farmers Market Donuts 2018.docx " A Barnstable Public Health Division APPLICATION FOR TEMPORARY°FOOD SERVICEPERMIT ' } DATE L , NAME OF SPECIAL EVENT T WkStseason WAS THIS EVENT APPROVED:BY THE.BOARD;AT APUBLIC MEETING? _Y N NAME OF PERSON(S)REQUESTING PERMIT.Jennifer Williams.Market Manager TELEPHONE# 508.428.261 CELL# 28-280.8882 HOME ADDRESS 155 West Bay Road VILLAGE Osterville NAME OF ORGANIZATION � ( wC: / -P '.17 z -- - ` r= CONTACT PERSON 1 4>(lYY Cht7l l TELEPHONE .DO 8 �('�_ ltog r .., r «a - ;..k ADDRESS- FOOD TO BE SERVED(LIST EXACT FOODS) 1�'es1- 'n .. o ?r,",w NAMES OF TRAINED FOOD HANDLERS(TO BE'ONSITE DURINO`EVENT) , i i;;e(ATTACH,COPWS O, S� ERVSAFE,&ili LERGEIV CFRTIFICATES)t;;<1 't:' .,fi'3 Am ' ;+' `'i ADDRESS WHERE TO BE SERVED Osterville Historical Museum 155 West Bay Road Ostel:4110;tMA02655f. DATE TO BE SERVED June 22-Sent 14&Oct.6 TIME 9 a.m.to 1 P.M.. WHAT TIME WILL ALL EQUIPMENT BE SET-UP&READY,FORINSPECTION? HOW WILL FOOD BE KEPT BELOW 41 DEGREES F, Tf-a c4C6)2C S US L1 P—U<-ed HOW WILL FOOD BE HELD AT 140 DEGREES F. �30 t �� ou=�-6DA HOW IS FOOD COVERED >; HOW IS FOOD SERVED Gar _-mra Q c1/usg-7 ►iQ gjrO, {. +,P n5A 51 it1 aw iw rr«ssa `,lxt k,..9 rrM» TYPE OF HAND-WASHING FACILITY Handwasbine stations on site SIGNATURE �, :�.:�}' ✓ w,d'kro. i.:A r l s :.'�{G 1 7 i4i f Stir Crazy Y-er Health Street Food Menu Green fresh roll Ingredients- Rice paper wrap, spinach, avocado, mango, green apple, sweet basil, cucumber, toasted coconut,noodles. Rainbow fresh roll Rice paper wrap, spring mix, carrots, tomato,peach, sweet basil, boiled sweet potato, mango, sweet peppers, noodles.. *"All fresh rolls are prepared with the following steps- wash /cut vegetables, cook the noodles, boiled sweet potato, soak rice paper sheets in boiled water , cut fresh roll in halves, then put in individual container with clear cover with labels, with peanut sauce on side, store in ice cooler while transporting, keep in ice water at all time during operating hours. Tropical Salad - Fresh mango, spinach, carrot, red onion, toasted coconut, green apples, crispy onions, ground peanut, and peanutsauce ***Wash/cut all vegetables,pack in individual package with clear cover and labeled Nom Pang (Sandwich) French bread, vegan mayonnaise, vegan butter, green onions, fried shallots, onions, tomatoes, eggplants, tofu, cilantro, cucumber, sweet & sour daikon and carrots salad. *** Wash/cut all fresh vegetables, melt mayonnaise and butter together in sauce pan, sauted and cook tofu with other veggies, store in iced coolers while transporting from Stir Crazy kitchen to site. Toast bread in conventional oven toaster, spread sauce on bread, assemble all veggies, .cut sandwich in half on cutting board. Crispy Scallion Cake—coconut milk, rice flour; fresh scallions, sugar, salt, sweet sour vinegar sauce *"Prepare rice flour mix at restaurant kitchen, then transport in ice cooler to site, cook on hot skillet with gas stove with propane gas. Free samples will be available on a tray covered with lid. Caramelized sweet potato/banana dessert- glazed sweet potato and banana in brown sugar sauce with shredded coconut and coconut milk. *"These will be prepared at Stir Crazy kitchen and pre- packaged with labels. Will be stored on ice in cooler while transporting. Fee Samples will be given out. They will sit on a covered container. Peach Mango Iced Tea -Herbal tea, fresh peach and mango puree, lemon juice; sugar. i Rf ', 4 °` �" s:ir, , Nm x a i<y�5t`.:. �e��:. ,yx � �, �"*S a. .�� .ikti fit^A��' �, �• �v g "`�` }8:� -� �.� x y� '� � � ���.' �' -��, VIC c• x'.k e A *`t.«s-`L 15 Q01.? e' " a sx•` ,. 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APPLLICATIUI 'OR TEWORRXt)U SR' +CEP � � Rry'r i5 ., � • �'� re '"Sf� ". � � � � r:. »r'� ��', �a�`"�,o�� ra: an�,��rns.��'c �s'°2�*�'� NAvtE fl�sPECTALEVENT �7SterV111et�'arrners l�ar��t 2�11���easo�n WAS TffiS EVENT APPROVED BY THE BOARD AT APUBLIC,MEETINGS NAME OF;PERSUN(S)ROi EQUESTING PERMIT Jennifer Wiil�ams Market Manager z T � '# � TELEPHONE# 508 428 5861 CELL# 508 280-i3882 HOME ADDRESS 155 West Bavi" VILLA E Osteri�lle :5 k dy 1 Po 4 k NAME OFORGANIZATTON = �- 1d CONTACT PERSON ..: ADDRESS FOOD TO BE SERVED(LIST EXACT FOODS} ... s - .. .�. ? t xvH k urn E:r t,"rr A Y s;t 1 E F h i HY �. NAMES OF TRAINED FOOD HANDLERS:,TU BE ONSITE DURTIYG EVEN , 1ATTACHCOPIES OF SERVSAFE&ALLERGEN CERTIFiCATE5} ADDRESS WHERETO BE SERVED Ostet"y4ll'HistoncalMuseum 155 West Bav Road,i?stervill &I AU2 55 � .-.. ;: .,.. :: :. .�, y. '. ✓t 1, a�'�,"r 1 :.�A 2 'y� ��3 DATE TO BE SERVED June 22-Sent 14&Oct 6 TTME',9 a.m.to.1 m,4 4t 'WHAT TiMEE WILL ALL°EQUTPNLENT BE SET UP&REAI?Y RIN`SPECT�©N'����� YjF 4$ t. HOW WILL°FOOD BE KEPT BELOW.41 DEGREES F :' b '` k Xs � I HOW WILL FtIOD BE HE MM LD AT 14p DEGREES F. ,h 2 - HOW IS FOOD COVERER il0 I 11J'FOOM YLRD3:3 W .: f 1 ",y, LD�k' 'c lsy, i �$s""q'd2�°,. :.✓/'Uh a`9..$a rr:a,�'f '3 a a 6 IF I'r k TI'PE O A 1TG FAII.TI'Y &'x3*: A atio-�n1S. s,an sitet R, h Handwas �n stFIAl �»'s.-" .ry �.tuy x SGNATUIZE S s ,. e r F% S� .g" C..,y �:� 'e"ir�r,•�','Fi .�:.�-xro� '� -�'rt �;r� A �`�. � l�h '"�, m ,� ���t�rx��Y � i.� �`�¢�; �I .k.�!r��t �ra�`t i� a �.s:- .�j t r.. 3 .,_-.ro z ,rn„"c'` � '.',✓�"�t.a � .a>r:�"'2T�aas :,,t�:�A�''z3' crb. 't $�:t `*�F.. -"3�� �" 7 r3i',x r �'h. v�l, � ��:zs? �` r zr ,� ;�,r.��„sa ��,�'.,. `{' � '�fi.E �..� a >S.rj� � �.;p�='�' dN ya�''t a, -'��' , :f��'�; a :�'zb S�" '` u. S d,�9k�� �,�✓.. '2,a r § as ,? w ;;r e� ..-✓' 3 trfa"` qq^^--3 z `' :`�g j ua+:,`F £;. us t ?3g,j :: ),�'E¢YS F�s ,,��z.. aF `. 'peps �i Gz �"c ek S f.r � �L l i3 � • FA,1,'I'H. CIF 7VIASS,�.G�:[U�,l/T�,S ex nclm OC;'FALNiOU'r : TOWN IIFALTY I3�R 130 A'" yy R tap 'F 'SS &r _ ESTABLISIITA 'E A Fpob 'EN '� p 49 �r�t��d�und��(��er>�a�f�ianty of hap 3 a i g nula 4 f �+ v ,�� f cTadclen MA Mich gel S gt ,, (ryi "'' �#Xw,''L .• q :,', Y�'� inid " ' 3"N, �''' 'W F"�5 ➢ �y,�':#.�at*rrz., :"a-s v�y ..#t-?✓� �,�. *+�::-r n;r� ��tj�,'�A3i�,n'4./r��a����� '� "'�*M�,���,�'�3's,,.��Z`� '� k� t- ��r �.,r.�5 ,, �, - �,� r�t�,���i `� *ap��;i's c�f�'p '7 fl`����.:. 4�� ��l✓'w".s ,.��R�'*a'�R" '�`,._.,`.f�� .�" c�� v �r iM3 y E r a y. ENO A;.. fl", �Z;E �b's'. � �`'� .�, s �.&'k7 za. n F> ,���t�.k � �v�E �fi�� r•�' -u ?i*.a-„ .� �a T` �� ��...� •;� ":t'4 '� '" ' �`"Y��ir-r,,y`'� :c,�t k zf"�p iLaxi}i:. �' E � ���� ��`�.� �.��,r�? +,`'j,, i".. ' ( rf �.�.� �,.✓ � X. .t a i� iar(�'��^p s��`s,N's " r y-. b r � �ter ,. ��i' '�. � q��✓ E T r �i g q�RE ,,igV„`Y, i R � >s d %d den ;<• ��"_�e� bL 6ne Nub QcorPor e m er. 1 qad �7 an .. COyer Contact: . P61rcyTe r,,.Ired. kaS 6p Vera ge 6 .� fat f yes bee,, a a f e ssrociation --- t�ficate of Achieverneli fir. ................. This certificate is awarded to r C F A��E N MICHAEL M -------- - Congratulations!You have completed - most ServSafe,,, Food Handler CERTIFICATE ISSUER abss Employee Food Safety Online Course and Exam Ufallt E1Si01ldtl�t{ Certificate Number 2756295 Date 113112017 lational Rests 75.W.Jackson Blvd,Sle.\S40 Ex iration Date 1/ 11202 NOV6 IL 60604-2814 100,765.2122 in CHOP area;12.1151010 r 1160urant.org l ServSafeaM �t RZ AE I.7N f fi 4 } . : �q �f hrrP: / b°St 1 R � ' Ong1°4 co w A�r ° 9 , Ilk D X\-t 34-1 5__'M Y_ r, �3�"�'e-�_#' .. � �'f„u�� ems' '• 'nu. VW BOOM c r s ate Nuzb. a Cr� 1431 m All k , .} 55 5/30/201, M. -¢7S'..S..i��.�C���y�- AjlIl 377 � bt PT a �r us /(7 t 1 �¢ � q ' le x .�. - Town of Barnstable OF'KE rOwti Regulatory Services c* Richard V. Scali, Director BAR b AB �O�AQ EMDA 3"SA9S°�•• ♦ BARNSTAB LE R CTVI CO-'IT•MRMMtiPublic Health Division MA0.MINSS MltS,OSTERVLLE•W57 MRMSPS F a 1639-2019 Thomas McKean, Director 200 Main Street, Hyannis, MA 02601 Office: 508-862-4644 Fax: 508-790-6304 PERMIT TO OPERATE In accordance with regulations promulgated under authority of Chapter 94 Section 395A and Chapter 111, Section 5, of the General Laws, a permit is hereby granted to: DATE: August 7, 2018 Event: FARMERS MARKET - OSTERVILLE Permissioni r granted • Pies A La Mode Cafe v is g a ted to. Name of Person: Jean C. Rooney Address: 200 Teaticket Hwy, Teaticket MA 02536(C)774-487-9298 To serve: Fruit Pies and Frozen Savory Pies ServSafe certified: Jean Casanova Rooney Allergen: Jean Casanova Rooney Only at the following location: Osterville Historical Society, 155 W. Bay Rd. Osterville VALID ONLY ON THE FOLLOWING DATES: Fridays/ June 22 —October 6, 2018 9am-1 m APPLICANT MUST CONFORM TO ALL ZONING REGULATIONS IN ADDITION, IF SOCIAL GATHERING IS IN TOWN PROPERTY, PERMITS MUST BE SECURED FROM APPROPRIATE AGENCY. TOWN OF BARNSTABLE BOARD OF HEALTH Thomas A. McKean Director of Public Health '-`- ---- A"Oms►s'lvlMean,D'ireccuu') am�-----� � Town arnst of$ a e $ tb` Servi . . ��RSTA1 R ula o y. es e ��s�sxsresl E Richard V.Scali,Directoel r•' asAss 'g Public Health Division a�6D MP'I► c ZOOTVIaitt.Str$ 1; yannis; A02601 FaX 50S7906�Oq Office` 5o8-862-4644 ' �T aH ro:TOWN OF SfiRASTAI)L iPLf4 C HEALT I1 DiI tSION. 1 'n ' 20i1N AI S'TR1 " ;.r,� S" ITYaNNTS,N�L4 926161 F-L008 790-6304 PLE SE INCLUDE.�CHECK FOR$411.00 ONE DAY:S50.01) 12+DAPS)ADD 1 COPY OF YOUR Iz M$1Nl'C:*TION S h GV T.Ra11YINfr(F-q'Ser4sgeGF ° CTRTIFICAPEAI..LOWS7X1YllAY.5701'l2OCESS(P1 ase'sec APPLLCATIONiFOR TEMPORARY FOOD SERVICE PERMIT §, r. u p DATE .r " NAME OF SPECIAL EVENT V V 1� 1'"� - ' N WAS TATS EVENT APPROVED 131 e TkIEt6OARD AT A PUBLIC MEETING' Y t 3 - f NAWIEOFPERSON(S)REQUESTINGPERMHT o -7 L( ' TELEPHONE_# t� 6 77.H CELli# Y7 ! --��'-= -- I aH0 f ° VILTAGEE NAME OF ORGANIZATION /� G T-/°n R. x ,} TELEPHONE y r CONTACTPERSON a T ESS p' kkT�: 4 t Ewa ADC�R (? 77- d"° '� 1 �J�"�d f FOCD TO{BE SERVED{LIST=EXACT FOODS} { w: f u f'7'gCL+ r NAMES OF TRAINED FOOD HANDLERS(TO BE ONSITUDURINGEVENT):# I , �� (ATTACHGOPIES O'F SERVSAFE' L"LERGEN'CERT.IFICATES) ADDRESS WHERE TO BE SERVED ",DATE TO BE SERVED TIME _ � RAIN DATE ' 77 ', WHAT TIME WILL ALL EQUIPMENT BE SET-ITP d'c R:EADY FOR INSPECTION?,. #IOW WILL FOOD BE KEPT BELOW 4i DEGREES s* T,; , rn $OW-WILL FOOD BE HELD AT 140 DEG LEES F. 'OW-IS FOOD=COVERED ` a < s ROW TS OOD�SERVEDR > • t o rIrFF'pED-WASHING'FACILITY Y+.c,� td •F n `�. Gv Lid, SIGNATURE OF A PPLI ANTI t THE COMMON WEALTH OF MASSACNUSETTS TOWN OF FALMOUTH FEE- BOARD OF HEALT �:U �75�� � C F{ '4 PE.RMTT TO©PERATF A FOOD ESTA'13LiSHMENT Perm itNo.LS1N-012 a Receipt No.003461 Datet January 20,2019 in accordance with 5 +_ Regulations promulgated under authority of Cha ter 94,Section 305A and Chapter pter 111,Section 5 ofthe.Gen laws a.Permit is hereby granted to Pies a la"ModeCafe � n,e 1Vhose place of business is:200 Teaticket liwy,$ahnouth VSA �. . -# a, , Type of business and anVrestricdons: Mobile Food Perm its Po operate a fond establishment in:Falmouth,MA a RMITEXPLUS December_31,ZO18 ME Land r- sst.Health At e Falmouth Board,o Health EA '^4` A, i_ 'zed. r � r y i . a y CfRTIFIC TIO f T � J'ERN.CASANOVA,ROC�NEY Forxwcess(ulfy a�laung the dandardc jai high for Iha 3eN$afe°Fobr�P�orzg6n,MQncger Caihixahoa xomUmian � a � -lorb 6 as redo by Ike Am�'i.rn ionof Slar l ds h�dime(ANSI}-Con6esre"e kr F.4 Protetl or-(CFP} Qti 212600 82 �b ".. W EXAM FOR NVMBEI U M B E'r< r 6/3/2 6f312022� � DATE OF tntm DATE OF EXPIRATION ` •u- �a� n tocfilaw°-mly,C SrNFG, ¢ '"y for ra*iftcwion mqutrem?rb,-. She n °ir Aek� Sq(u #rw,�asl aek}.a:G.�w kgc a�:tudv.4iad�rd7.+FF �r _ �.. �:....,.r..o.�.,:�«f .:Nat .. (-0eedmubA gwaxo.d 175w1aL.r pid.Fp ISGq C4,yr,..L6tiOtarS«.ScbAe+w>.4yp - V {e � "~ t i� � ` � .CER.TIFTCyATE3,vCJF�, ��� ALLERGEN AWARENESS TRAINx Name of Reezpi rlt J6AtI$ASANOVAROONEY ¢ a Certificate Number:zceisas �a ' 95 Date pf Corapleion r ate-of EX 1rat10 n: &14e22 r §" ■ Inutd$ya t Thr above-namedperron is hereby issued this certrate i , farCompletinganal�i ea awarenesstralnin ra am, ; fi reed itixedLyt elllnssarhret ttsl7afrarifnentofX�tlrhrHealtl� q = in aaardanee with 105 CMR 590-009(C)(3)(a). Mnuachwiet a Rtstautoettluoeiation 900,765,2122 333 Turnpike Road,Suite 102 «, mvw.iaataacant,ots, Soct"emugk MA 01712 � ;x -.his rerttate w!{!60 vnitrl fprfsue(5)�triis fram date of-No 500 303 M5 'j '` , e '- w+vwxnumatauroumewe.arg • .. 1 Call Pies i la Mode now, . . 1 50 i i Wednesday 1 Thursday1 to order yourPie or Quiche. Saturday 10 - 6 class/appointmentWe will have it ready after your Sunday 11 -3 • Address 11 Bring home a wholesome 02536 i Dinner Pies Chicken Pot Pie Turkey Gobbler Baked, Frozen, Fresh sm 12 Ig 21 Baked, Frozen sm 18 Ig 32 Meat Pie (ground beef&pork) Seafood (shrimp, haddock, scallops) =t Baked, Frozen sm 14 Ig 25 Baked, Frozen sm 18 Ig 32 '. BBQ Pulled Pork Pie Shepherd's Pie Baked, Frozen sm 14 Ig 26 Baked, Frozen Ig 20 Lobster Pie Baked, Frozen 18 mkt Quiches sm 9, Ig 19 Lorraine Ham, Cheese& Tomato Roasted Vegetable Red Pepper &Sausage Spinach, Feta & Roasted Tomato Spinach, Artichoke & Red Pepper `y} ; : ;• ` ' ; Fruit Pies sm 9 1g 19 Cream Pies sm 11 Ig 22 Ilk . . _ #tom Apple Blueberry Chocolate Cream Pie `'`' Pumpkin Peach Coconut Cream Pie -� Strawberry Rhubarb Peach Blueberry Banana Cream Pie Chocolate Dipped Peach Raspberry Key Lime Strawberry Peach Strawberry Pasties 8 Baked Stuffed Lobster Pasty 17 Cornish (Beef & Potato) • Jalapeno Cheeseburger BBQ Pulled Pork • MacDog (Macaroni & Cheese & Hot Dog) Vegetable Curry • Egg & Cheese • Bacon, Egg & Cheese '` o Boxed Cookies 1/2 dozen 11 dozen 18 Chocolate Chip OMG! Oatmeal Molasses Ginger Oatmeal Craisin Pies a la Mode baking for you 508-540-8777 Please call in your order to bring home a hot-baked savory pie that everyone will love. Our hand-made product is created with exceptional quality ingredients in recipes your mom and grand-mom would use. Our pie crust is made in our kitchen, with butter. We use in-season fruits when possible and every sweet morsel is made with love. 6/2018 *Prices Subject To Change. r�'� �. Town of Barnstable �pFTHE rpw� Regulatory Services Richard V. Scali, Director MSfABLE, BARNSTABLE BA • MASS. a Public Health Division ST>C •C1 FSVLLL•COtVO-NV>NN$ 9�p 1639. �0� N;,Isar;Nrss•onenvuu•.+sennNr._t pTED MAC A E:9-20]a Thomas McKean, Director 200 Main Street, Hyannis, MA 02601 Office: 508-862-4644 Fax: 508-790-6304 PERMIT TO OPERATE In accordance with regulations promulgated under authority of Chapter 94 Section 395A and Chapter 111, Section 5, of the General Laws, a permit is hereby granted to: DATE: August 7, 2018 Event: FARMERS MARKET - OSTERVILLE Permission is hereby granted to: Pies A La Mode Cafe Name of Person: Jean C. Rooney Address: 200 Teaticket Hwy, Teaticket MA 02536(C)774-487-9298 To serve: Fruit Pies and Frozen Savor ServSafe certified: Jean Casanova Rooney Allergen: Jean Casanova Rooney Only at the following location: Osterville Historical Society, 155 W. BE Rd. Osterville VALID ONLY ON THE FOLLOWING DATES: Fridays/ June 22—October 6, 2018 9am-1 m APPLICANT MUST CONFORM TO ALL ZONING REGULATIONS IN ADDITION, IF SOCIAL GATHERING IS IN TOWN PROPERTY, PERMITS MUST BE SECURED FROM APPROPRIATE AGENCY. TOWN OF BARNSTABLE BOARD OF HEALTH Thomas A. McKean Director of Public Health i 1 somas McKean,Direclu' �! Town of Barnsta THE�yJ�`"" Regulatory Services BAR.... LE a.RwSTwsL Richard V.Scali,Director g Sion IVI Public Health D 200 Main Street,Hyannis,JOA 02601 508-790= I Fa''' Office: 508-862-4644 MAIL TO:TOWN OF_BARNSI ABLE PUBLIC'HHAU'PI1 DIVISION 200 MAIN'STREET 11YANNIS„CIA 02601 T•Lt'508 790-6304 PLEASE,INCLUDE A CHECK F012 S4U.OU ONE DAY:S50.Ot) (2+DAYS)AND:1 Copy OF YOUR FOOD SANITATION TRAINING(E.G.SMSutc)CERTIFICATE AND ALLERGEN CERTIFICATE ALLOW SIXTY DAYS TO PROCESS('lens'see Instmalons on the next pul!c) APPLICATION FOR TEMPORARY FOOD SERVICE PERMIT DATE NAME OF SPECIAL EVENT S [ iJ I �fYvl't 1r C M N WAS,THIS EVENT APPROVED BY THE BOARD AT A PUBLIC MEETING' Y ffNA AE OF PERSON(S)REQLTE�STIN�GG P7ERNI1T TELEPHONE # `J 7 o o /�.Z CELL# 77 HOME ADDRESS I VILLAGE I+�O-511 — I. ) NAME OF ORGANIZATION_ /L S a L/" CONTACTPERSON —� 1�le�l 11 ')L h4=�%1'' f TELEPHONE ADDRESS FOOD TO BE SERVED(LIST EXACT FOODS) 41/ V � t Y 4. 4F` NAMES OF TRAINED FOOD HANDLERS(TO BE ONSITE DURING EVENT): (ATTACH COPIES OF SERVS.AFE&ALLERGEN CERTIFICATES) 4 ADDRESS WHERE TO BE SERVED h�I DATE TO BE SERVED T11ME '` RAIN DATE WHAT TIME WILL ALL EQUIPMENT BE SET-UP&READY FOR INSPECTION? j �* Z HOW WILL FOOD BE KEPT BELOW 11 DEGREES F HOW WELL FOOD BE HELD AT 140 DEGR C ES F, x ` HOW IS FOOD COVERED n y J30W IS FOOD SERVED w� TXPE OF BANID-WASHING FACILITY x ,; IGNATURE OF:IPPLIC'A.1 I i TM- � fFnp^ro 5'x ^fir* 1} i e a �I ti + 4 5e rSafe �f�:�� ��� k�# t_''},.i 2. t�-"w s XF f ,. saw a -ir•�r�� Y,S `�^z7 'ay l �'.r , ru�yt {3 j TJfEANixCASANOVip AROONEY y.� �� � « 1 r "G far ivayss7ully am�lehng the 9fmda ds ael fodh(or 1M ServSofe°Food P opoftion Ma rfimhan fxanv eron } x +� �+ yam. high a occot� 6y iha Amarimn Nolwn I Sldnd�h Indlwies'S�-Cawv m SiFood Prdedron ICFPI _ cv �` - V 65fs a"f 1!r'- f.S.c< .5'a: 4' '¢ 't -t x"'i' 'f r " _ UMBER, ! EXA 'h�Nl1eMBE z Ah K 61312 6/312022 EXPI RI, zZ A .fia'� +. 1 ✓' :^+c 9 a p'" � ,low logy ppycc,��ch n<y for nanikaw +xrylmma,h k� p < ��t*�Y 7 anr, 'E'z .� ,5f,_, �'�� F- '4�yi 4`: �n .� ✓ y, 6"v t � 1��xK`�"4r fi k wr� (, 1 rPYK t cdi, 'S `-z "t c 7� ,w e �,x r H + Hai s''s xi M�'lII. t III + a,r r ryrssh M! 01� iii� If 1 .5 i�wt y r is' C iK * IV 'fi,,a AN:'" �, > viz r 1,. q }` ❑�§"`. tr ^ is -. y P i°° ❑ �?. .s yil*� ni fix`` ��+�� �,: fF�°*,�'.a i5a 4.�ki Y«'r'4" �t ,xz f �.s{a ;;�fix• '�'"u�E��a��� � ; wi( • ��' re"'. srfi vr; T�.rci {1i sS1rr StTrx� F t CERTIFICATE n ALLERGE N AWARENESS: RAI N IN Natne of Recipient JEAN CABANOVq ROONEt f i 1r E Certificate Number zuns,. Date of Completion d,+nov ,.t � K si, p zb w �L Date of Eirpiration m,4 ma: a f yl 7he.ahove-naniedpenon if hnrhy itturd this rert!firatr for rontp/rtin�an allergen awareness rrarning mgram �11�> N NATIONAL , ;F j , RAURANT •, rrrogiiizedLytGi.MauacbnrertlDepartmenrofPublirHealth � r--� � ASSOCIATION i. U ; lnar[ordanr[viirblOSCMR590,009(C)(7)(a)• MarwcLwenr?Rcelawaat,A;iorlatwn 800.7652122 a r�;{ t ''' 33311iraplkeR ad Suhp102` wvrxmnvranrotg. hl�,� ` Southborough MA 01772 MYrenXratewillhevbltdforfivi.(S)yearifrotndate-ofrompirnon' +' 508 303 9905 y 11, t I i wwwvwrestaurnntmwc.org r IN ' THE COMMON WEALTH OF MASSACHUSE7TS TOWN OF FALMOUTH FEE: BOARD OF HEALTH 75_00 Y' PERMIT TO OPERATE A FOOD ESTABLISHMENT �• ,- Permit No 18M-t1:12 � Receipt No 003461. - Date:.lanuary 20,2018 4Yam# I In occordance µ•irh.Regtilations promulgated under authority of Chapter 94,Section 305A and Chapter 111,Section 5 of the G~ � Laws a.P ermit is hermby granted to 1 Pies a la Mode Cafe t Wtinse plpce oC business is:200 Teatickel I-1 Falmouth MA 7 ' _ Y r• Type of,busmess and any reslricuons: Mobile Food Permit j7 s To operate a food establishment in.Falmouth, a 4'y 1.•, ns r-�3 �'j�2' i h7 pElMITrxPIRFs: ec Dember 31,2018, = r-, SS Health Agent 1 ,:, Iviallo Lari � • Board of Falmouth r r 1