Loading...
HomeMy WebLinkAboutDUNKIN DONUTS - FOOD ;,Dunkin Donuts �g 2145 Iyannough Rd.;? '� e IHKE Town of Barnstable BOARD OF HEALTH John T.Norman Board of Health Donald A.Gaudagnoli, M.D. =' Br n,LsTAOLF F.P.(Thomas)Lee,. na`� 200 Main Street, Hyannis, MA 02601 Daniel Luczkow M.D. Alt. Phone: (508) 862-4644 Fax: (508)790-6304 www.townofbarnstable.us Permit to Operate a Food Establishment In accordance with regulations promulgated under authority of 105 CMR 590.000 M.G.L. Chapter 94 Sections 305A, 305B, 146, 189 and 189A; Chapter 111, Sections 5 and 127A, a permit is hereby granted to: Permit No: 521 Issue Date: 01/01/2022 DBA: DUNKIN DONUTS #521 OWNER: CAPE COD ENTERPRISES LLC Location of Establishment: 2145 IYANNOUGH ROAD W. BARNSTABLE„ MA 02668 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 0 OutdoorSeating: 0 Total Seating: 0 FEES FOOD SERVICE ESTABLISHMENT: $250.00 YEAR. 2022 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2022 B&B- FULL BREAKFAST: CONTINENTAL BREAKFAST: - - MOBILE-FOOD: MOBILE-ICE CREAM: GQ� FROZEN DESSERT: Thomas A. McKean, RS, CHO, Health Agent FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: oFt►tr rph For Office Use Only: Initials: Town of Barnstable te n __ Da Paid l s ajm� BARNSMByg, : Inspectional Services MASS.9 Public Health Division Check# Thomas McKean,Director 0 67 0;t7-60 1 200 Iblain Street,Hyannis,MA 02601 v Office: 508-862-4644 Fax: 508-790-6304 APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE 12/27/21 NEW OWNERSHIP RENEWAL NAME OF FOOD ESTABLISHMENT: Cape Cod Enterprises, LLC DBA Dunkin' ADDRESS OF FOOD ESTABLISHMENT: 21* Iyannough Rd, MAILING ADDRESS(IF DIFFERENT FROM ABOVE): Go Couto Management Group,169 Main St,Stoneham,MA 02180 E-MAIL ADDRESS: office@coutomanagement.com TELEPHONE NUMBER OF FOOD ESTABLISHMENT: 5( O8 ) 362 - 0336 TOTAL NUMBER OF BATHROOMS: 2 WELL WATER: YES_NO V ... (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: V _ SEASONAL: DATES OF OPERATION:_/_/_ TO / /_ ,6- i J NUMBER OF SEATS: INSIDE: 10 OUTSIDE: 0 TOTAL: _ IV �5S� U) p SEATING: MUST OBTAIN A COMMON VICTUALLER'S LICENSE FROM LICENSING DIV. ***OUTSIDE DINING REMINDER*** OUTSIDE DINING MUST BE APPROVED BY THE HEALTH DIV.AND LICENSING,AND MEET OUTSIDE DINING REQUIREMENTS. IS WAIT STAFF PROVIDED FOR OUTSIDE DINING? IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S)? TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW) FOOD SERVICE _RETAIL FOOD-ONLY required for TCS foods(foods requiring refrigeration/freezer) _BED&BREAKFAST _CONTINENTAL BREAKFAST _COTTAGE FOOD INDUSTRY(formerly residential kitchen) _MOBILE FOOD _FROZEN DAIRY DESSERT MACHINES ... (MONTHLY LAB ANALYSIS REQUIRED) _CATERING ... (CATERING NOTICE REQUIRED BEFORE EVENT(SEE PAGE#2) *** SEASONAL,MOBILE&NEW FOOD ONLY*** REQUIRED TO CALL HEALTH DIV,FOR INSPECTION PRIOR TO PERMIT BEING ISSUED PLEASE CALL 508-862-4644 Q:Wpplication FormsTOODAPP 2020.doc OWNER INFORMATION: FULL NAME OF APPLICANT Salvi COuto SOLE OWNER: YES NO D.O.B 3/7/1979 OWNER PHONE # 781-279-0290 �C I ADDRESS 169 Main St, Stoneham, Ma 02180 CORPORATE OWNER: Cape Cod Enterprises, LLC CORPORATE ADDRESS: 169 Main St, Stoneham, Ma 02180 PERSON IN CHARGE OF DAILY OPERATIONS: Rebecca MacDonald List(2) Certified Food Protection Managers AND at least(1)Allergen Awareness Certified Staff All FOOD ESTABLISHMENTS must have 1 Certified Food Protection Manager PER SHIFT. **ATTACH COPIES OF CERTIFICATES** The Health Div.will NOT use past years' records. You must provide new copies and POST THE CERTIFICATES at your food establishment. Certified Food Managers Expiration Date Allergen Awareness Expiration Date I Rebecca MacDonald 12/ 6 /2023 1. Rebecca MacDonald 5/ 29 /2024 f 2, Jyoti Libang 02/ 19 /2025 V 12 /27 / 21 SIGNATURE OF APPLICANT DATE ***FOOD POLICY INFORMATION*** SEASONAL FOOD SERVICE: All seasonal food establishments,including mobile trucks must be inspected by the Health Div. prior to opening!! Please call Health Dv.at 508-862-4644 to schedule your inspection. Please call at least(7)days in advance. FROZEN DAIRY DESSERTS: Frozen desserts must be tested by a State Certified lab prior to opening and monthly thereafter, with sample results submitted to the Health Div. Failure to do so will result in the suspension or revocation of your Frozen Dessert Permit until the above terms are met, CATERING POLICY: Anyone who caters within the Town of Barnstable must notify theTown by fax or mail prior to catering event. You must complete a catering notice found at http://www.townofbarnstable.us/healthdivision/api)lications.asp. OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. NOTICE: Permits run annually from January I st to Dec.31s1 each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC 1st. Q:IApplication FormsTOODAPP REV3-200.doc I Ji Town of Barnstable BOARD OF HEALTH John T.Norman Board of Health Donald A.Gaudagnoli,M.D. WjRN8TABLE;' «` Paul J.Canniff,D.M.D. MAM 200 Main Street, Hyannis, MA 02601 F.P. Thomas Lee Alternate Phone: (508) 862-4644 Fax: (508)790-6304 www.townofbarnstable.us Permit to Operate a Food Establishment In accordance with regulations promulgated under authority of 105 CMR 590.000 M.G.L. Chapter 94 Sections 305A, 3058, 146, 189 and 189A; Chapter 111,Sections 5 and 127A, a permit is hereby granted to: Permit No: 521 Issue Date: 01/01/2021 DBA: DUNKIN DONUTS #521 OWNER: CAPE COD ENTERPRISES LLC Location of Establishment: 2145 IYANNOUGH ROAD W. BARNSTABLE„ MA 02668 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 18 OutdoorSeating: 0 Total Seating: 18 FEES FOOD SERVICE ESTABLISHMENT: $250.00 YEAR. 2021 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2021 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: MOBILE-ICE CREAM: FROZEN DESSERT: Thomas A. McKean, IRS, CHO, Health Agent FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: i t For off Initials: Town of Barnstable Date Paid� 6 flint Pd$� ,ARMAU i Inspectional Services -� — E 9 `� Public Health Division Check# OMAp. Thomas McKean,Director 6 200 Ma n'Street,Hyannis,MA 02601 Office: 508-862-4644 Fax: 508-790-6304 3 APPLICATION FOR PERMIT TO OPERATE A FOOD'ESTABLISHMENT s DATE 11/16/20 NEW OWNERSHIP RENEWAL i Cape Cod Enterprises, LLC DBA Dunkin' NAME OF FOOD ESTABLISHMENT: P P µ� .ADDRESS OF FOOD ESTABLISHMENT: 23g5 Iyannough Rd, Hp!5iiis, MA 0260 1 �ZINS� • i MAILING ADDRESS(IF DIFFERENT FROM ABOVE): c/o Couto Management Group,169 Main St,Stoneham,MA 02180 i .E-MAIL ADDRESS: office@coutomanagement.com i I i TELEPHONE NUMBER OF FOOD ESTABLISHMENT: 5( O8 ) 362 - 0336 TOTAL NUMBER OF BATHROOMS: 2 WELL;WATER:YES_NO V ... (ANNUAL WATERANALYSIS REQUIRED) ,ANNUAL: V_ SEASONAL: DATES OF OPERATION: /_/_ TO NUMBER.OF SEATS: INSIDE: 18 OUTSIDE: 0 TOTAL.: 18 SEATING: MUST OBTAIN A COMMON VICTUALLER'S LICENSE FROM LICENSING DIV. i ***OUTSIDE DINING REMINDER*** OUTSIDE DINING MUST BE APPROVED BY THE HEALTH DIV.AND LICENSING,AND MEET OUTSIDE DINING_ REQUIREMENTS- IS WAIT STAFF PROVIDED FOR OUTSIDE DINING? 1 IS AN.AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S)? i TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW) i FOOD SERVICE _RETAIL FOOD-ONLY required for TCS foods(foods requiring refrigeration/freezer) _BED&BREAKFAST i _CONTINENTAL BREAKFAST _COTTAGE FOOD INDUSTRY(formerly residential kitchen) _MOBILE FOOD FROZEN DAIRY DESSERT MACHINES ... (MONTHLY LAB ANALYSIS REQUIRED) i �CATERING.., (CATERING NOTICE REQUIRED BEFORE EVENT(SEE PAGE#2) i ** SEASONAL,_MOBILE &NEW FOOD ONLY*** REQUIRED TO CALL HEALTH DIV.FOR INSPECTION PRIOR TO PERMIT BEING ISSUED PLEASE CALL 508-862-4644 Q:\Application FormsTOODAPP 2020Aoc i t ry S OWNER INFORMATION: FULL NAME OF APPLICANT Salvi Couto SOLE OWNER: YES NO D.O:B 3/7/1979 OWNER PHONE# 781-279-0290 ,,ADDRESS 169 Main St, Stoneham, Ma 02180 ' CORPORATE OWNER: Cape Cod Enterprises, LLC i CORPORATE ADDRESS: 169 Main St, Stoneham, Ma 02180 � i f PERSON IN CHARGE OF DAILY OPERATIONS: Rebecca MacDonald o� j I List(2) Certified Food Protection Managers AND at least(1)Allergen Awareness Certified Staff All FOOD ESTABLISHMENTS must have I Certified Food Protection Manager PER SHIFT. I *,*ATTACH COPIES OF CERTIFICATES" The Health Div.will NOT use past years' records.You must provide new copies and POST THE CERTIFICATES at your food establishment. Certified Food Managers Expiration Date Allergen Awareness Expiration Date i 1 Rebecca MacDonald 12/ 6 /2023 1. Rebecca MacDonald 5/ 29 /2024 i 2, Bina Tamang 10/ 20 /2022 11 /16 / 20 SIGiNATURE OF APPLICANT DATE l ***FOOD POLICY INFORMATION* i SEASONAL FOOD SERVICE: All seasonal food establishments,including mobile trucks must be inspected by the Health Div. prior to openine!1 Please call Health Div'.at508=862-4644 to schedule your inspection. Please call at least(7)days in advance: FROZEN DAIRY DESSERTS: Frozen desserts`must`be tested by a State Certified lab prior to opening and monthly thereafter,. with sample results submitted to the Health Diva Failure to do so will result in the suspension or revocation of your Frozen Dessert Permit until the above terms are met. CATERING POLICY: Anyone who caters within the Town of Barnstable must notify the.Town by fax or mail prior to catering event. You must complete a catering notice found at http://www.townofbarnstable.us/heaIthdivision/ai)plications.asi). i 1 OUTDOOR COOKING`: Outdoor cooking,preparation,or display of any food product by a food'establishment is prohibited. { NOTICE: Permits run'annually from January.I stto Dec.31"each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC Ist. s i 13 i Q 1Application FormsIFOODAPP REU3 2Q19.doc i I 4 IKE Town of Barnstable BOARD OF HEALTH • John T.Norman Board of Health Donald A.Gaudagnoli,M.D. atiRNsr,►aM Paul J.Canniff,D.M.D. MASS 200 Main Street, Hyannis, MA 02601 F.P. Thomas Lee Alternate Phone: (508) 862-4644 Fax: (508)790-6304 www.townofbarnstable.us Permit to Operate a Food Establishment In accordance with regulations promulgated under authority of 105 CMR 590.000 M.G.L. Chapter 94 Sections 305A, 305B, 146, 189 and 189A; Chapter 111,Sections 5 and 127A, a permit is hereby granted to: Permit No: 521 Issue Date: 12/10/2019 DBA: DUNKIN DONUTS #521 OWNER: CAPE COD ENTERPRISES LLC Location of Establishment: 2145 IYANNOUGH ROAD W. BARNSTABLE, MA 02668 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 18 OutdoorSeating: 0 Total Seating: 18 FEES FOOD SERVICE ESTABLISHMENT: $250.00 YEAR. 2020 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2020 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: MOBILE-ICE CREAM: Ga� FROZEN DESSERT: Thomas A. McKean, RS, CHO, Health Agent TOBACCO SALES FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: I i i o- FIHe roky For Office Us Onlye Initials: Town of Barnstable Date Paid I Amt Pd �BARNSTABLE,$ In_spectiona_ l Servic_ es 1639' p`� Check.# k Public Health. Division r Thomas McKean,Director kin 200 Main Street,'Hyannis,MA 02601 ; =, Office: 508-862-4644 Fax: 508-790-6304 APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT `DATE 11/14/19 NEW OWNERSHIP RENEWAL NAME OF FOOD ESTABLISHMENT: Cape Cod Enterprises, LLC DBA Dunkin' Donuts ADDRESS OF FOOD ESTABLISHMENT: 2115 lyannough Road, West Barnstable, MA 02668 MAILING ADDRESS(IF DIFFERENT FROM ABOVE): c/o Couto Management Group, 169 Main St., Stoneham, MA 02180 E-MAIL ADDRESS: office@coutomanagement.com TELEPHONE NUMBER OF FOOD ESTABLISHMENT: . 5( 08 ) 362 - 0336 TOTAL NUMBER OF BATHROOMS: 2 WELL WATER:YES NO V ... (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: V SEASONAL: DATES OF OPERATION:_/ / TO NUMBER OF SEATS: INSIDE 18 OUTSIDE: N/A TOTAL: 18 SEATING: MUST OBTAIN A COMMON VICTUALLER'S LICENSE FROM LICENSING DIV. ***OUTSIDE DINING REMINDER*** OUTSIDE DINING,MUST BE APPROVED BY THE HEALTH DIV.AND LICENSING.AND MEET OUTSIDE DINING REQUIREMENTS. IS WAIT STAFF PROVIDED FOR OUTSIDE DINING? IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S)? TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW) FOOD SERVICE RETAIL FOOD-ONLY required for TCS'foods(foods requiring refrigeration/freezer) BED&BREAKFAST CONTINENTAL BREAKFAST ; COTTAGE FOOD INDUSTRY(formerly residential kitchen) MOBILE FOOD i FROZEN DAIRY DESSERT MACHINES...(MONTHLY LAB ANALYSIS REQUIRED) , . CATERING... (CATERING NOTICE REQUIRED BEFORE EVENT(SEE PAGE#2) TOBACCO SALES ... (ANNUAL TOBACCO SALES APPLICATION REQUIRED) *** SEASONAL,MOBILE&NEW FOOD ONLY*** REOUIRED TO CALL HEALTH DIV.FOR INSPECTION.PRIOR TO PERMIT BEING ISSUED Q:1Application Forms1F00DAPPREV2018.doc r T PLEASE CALL 508-8624644 OWNER INFORMATION: FULL NAME OF APPLICANT Salvi Couto SOLE OWNER: YES NO D.O.B 3/7/1979 OWNER PHONE# 781-279-0290 ADDRESS 169 Main Street, Stoneham, MA 02180 CORPORATE OWNER:Cape Cod Enterprises,LLC FEDERAL ID NO. CORPORATE ADDRESS: 169 Main Street, Stoneham, MA 02180 PERSON IN CHARGE OF DAILY OPERATIONS: Rebecca MacDonald List(2) Certified:Food Protection Managers AND at least(1)Allergen Awareness Certified Staff All FOOD ESTABLISHMENTS must have 1 Certified Food Protection_Manager PER SHIFT. *ATTACH COPIES OF CERTIFICATES** The'Health.Div. will NOT use,past years' records. You must provide new copies and POST THE CERTIFICATES at your food establishment. Certified Food Managers Expiration Date Allergen Awareness Expiration Date 1. Rebecca MacDonald 12/ 6 /2023 1. Rebecca MacDonald 5/ 29 /2024 2. Sirlenn Goncalves 1 / 19 /2021 11 / 14 /2019 SIGNATURE OF APPLICANT DATE ***FOOD POLICY INFORMATION"* SEASONAL FOOD SERVICE:All seasonal food establishments,including mobile trucks,must be inspected by the Health Div. prior to opening!! Please call Health Div.at 508-862-4644 to schedule your inspection. Please call at least(7)days in advance. FROZEN DAIRY DESSERTS: Frozen desserts must be tested by a State Certified lab prior to opening and monthly thereafter, with sample results submitted to the Health Div. Failure to do so will result in the suspension or revocation of your Frozen Dessert Permit.until the above terms are met. CATERING POLICY: Anyone who caters within the Town of Barnstable must notify theTown by fax or mail prior to catering event. You must complete a catering.notice found at httb://www.town6fbarnstEible.us/bealthdiVision/atiblications.aso. OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. TOBACCO ESTABLISHMENTS: All tobacco establishments must complete an Application for Tobacco Sales Permit and Employee Signature Form. NOTICE: Permits run annually from January 1st to Dec.31"each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATIONS)AND REQUIRED FEES BY DEC 1st. Q:\Application FormsTOODAPPREV2018.doc � �► , Town Of Barnstable BOARD OF HEALTH Paul J Canniff,D.M.D. Board of Health Donald A.Gaudagnoli, M.D. a:*MNSTABLE, = John T.Norman 200 Main Street, Hyannis, MA 02601 F.P. Thomas Lee Alternate 16'}4a 'aratn� Phone: (508) 862-4644 Fax: (508)790-6304 www.townofbarnstable.us Permit to Operate a Food Establishment In accordance with regulations promulgated under authority of 105 CMR 590.000 M.G.L. Chapter 94 Sections 305A, 305B, 146, 189 and 189A; Chapter 111, Sections 5 and 127A, a permit is hereby granted to: Permit No: 521 Issue Date: 12/20/18 DBA: DUNKIN DONUTS #521 OWNER: CAPE COD ENTERPRISES LLC Location of Establishment: 2145 IYANNOUGH ROAD W. BARNSTABLE, MA 02668 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 18 OutdoorSeating: 0 Total Seating: 18 FEES FOOD SERVICE ESTABLISHMENT: $250.00 YEAR: 2019 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2019 B&B- FULL BREAKFAST: CONTINENTAL BREAKFAST: - ------ ------ - - - MOBILE-FOOD: MOBILE-ICE CREAM: �yGi FROZEN DESSERT: Thomas A. McKean, RS, CHO, Health Agent TOBACCO SALES: FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE 1 Restrictions: e pptHE rp� For Office Us nitials: -� Town of Barnstable �� �� Date Paid Amt Pd g $- � .-- ��'^��• • Inspectional Services �a y Mnss. P;. t619• �EOMA�6 Public Health Division Check# t , Thomas McKean,Director 200 Main Street,Hyannis,MA 02601 #"'9 Office: 508-862-4644 Fax: 508-790-6304 i. APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT -.DATE 11/17/18 NEW OWNERSHIP RENEWAL NAME OF FOOD ESTABLISHMENT: Cape Cod Enterprises, LLC DBA Dunkin' Donuts ADDRESS OF FOOD ESTABLISHMENT: 2115 lyannough Road, West Barnstable, MA 02668 MAILING ADDRESS(IF DIFFERENT FROM ABOVE): c/o Couto Management Group, 169 Main St., Stoneham, MA 02180 E-MAIL ADDRESS: office@coutomanagement.com TELEPHONE NUMBER OF FOOD ESTABLISHMENT: 5( O8 ) 362 - 0336 TOTAL NUMBER OF BATHROOMS: 2 WELL WATER:YES NO V ... (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL:_V SEASONAL: DATES OF OPERATION: / / TO NUMBER OF SEATS: INSIDE: 18 OUTSIDE: N/A TOTAL: 18 SEATING: MUST OBTAIN A COMMON VICTUALLER'S LICENSE FROM LICENSING DIV. ***OUTSIDE DINING REMINDER*** OUTSIDE DINING,MUST BE APPROVED BY THE HEALTH DIV.AND LICENSING,AND MEET OUTSIDE DINING REQUIREMENTS. IS WAIT STAFF PROVIDED FOR OUTSIDE DINING? IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S)? TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW) FOOD SERVICE RETAIL FOOD-ONLY required for TCS foods(foods requiring refrigeration/freezer) BED&BREAKFAST CONTINENTAL BREAKFAST COTTAGE FOOD INDUSTRY(formerly residential kitchen) MOBILE FOOD FROZEN DAIRY DESSERT MACHINES... (MONTHLY LAB ANALYSIS REQUIRED) CATERING... (CATERING NOTICE REQUIRED BEFORE EVENT(SEE PAGE#2) TOBACCO SALES ... (ANNUAL TOBACCO SALES APPLICATION REQUIRED) *** SEASONAL,MOBILE&NEW FOOD ONLY*** REQUIRED TO CALL HEALTH DIV.FOR INSPECTION PRIOR TO PERMIT BEING ISSUED Q:\Application FormsTOODAPPREV2018.doc PLEASE CALL 508-862-4644 OWNER INFORMATION: FULL NAME OF APPLICANT Salvi Couto SOLE OWNER: YES NO D.O.B 3/7/1979 OWNER PHONE# 781-279-0290 ADDRESS 169 Main Street, Stoneham, MA 02180 CORPORATE OWNER:Cape Cod Enterprises,LLC FEDERAL ID NO. : 81-0559006 CORPORATE ADDRESS: 169 Main Street, Stoneham, MA 02180 PERSON IN CHARGE OF DAILY OPERATIONS: Shantel Murphy List(2) Certified Food Protection Managers AND at least(1)Allergen Awareness Certified Staff All FOOD ESTABLISHMENTS must have 1 Certified Food Protection Manager PER SHIFT. **ATTACH COPIES OF CERTIFICATES** The Health Div.will NOT use past years' records. You must provide new copies and POST THE CERTIFICATES at your food establishment. Certified Food Managers Expiration Date Allergen Awareness Expiration Date 1.Shantel Murphy 10/ 20 /2022 1. Shantel Murphy 12/ 28 /2022 2. Sirlenn Goncalves 1 / 19 /2021 11 / 17 /2018 SIGNATURE OF APPLICANT DATE ***FOOD POLICY INFORMATION*** SEASONAL FOOD SERVICE:All seasonal food establishments,including mobile trucks must be inspected by the Health Div. prior to oyenine!! Please call Health Div.at 508-862-4644 to schedule your inspection. Please call at least(7)days in advance. FROZEN DAIRY DESSERTS: Frozen desserts must be tested by a State Certified lab prior to opening and monthly thereafter, with sample results submitted to the Health Div. Failure to do so will result in the suspension or revocation of your Frozen Dessert Permit until the above terms are met. CATERING POLICY: Anyone who caters within the Town of Barnstable must notify theTown by fax or mail prior to catering event. You must complete a catering notice found at http://wmv.townofbatnstable.us/heaIthdivision/applications asp. OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. TOBACCO ESTABLISHMENTS: All tobacco establishments must complete an Application for Tobacco Sales Permit and Employee Signature Form. NOTICE: Permits run annually from January 1st to Dec.3151 each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATIONS)AND REQUIRED FEES BY DEC 1st. Q:WWpplication FormsTOODAPPREV2018.doc IKE rok TOWN OF BARNSTABLE HEALTH INSPECTOR-s Establishment Name: Y/V✓vfU�� y Date: Z Page: _of / 1 OFFICE HOURS AR E PUBLIC 0 HEALTH D DIVISION 8:00-9:30 A.M. 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION• Date Verified MASS. HYANNIS,MA 02601 MON.-FRI. - No Reference R-Red Item PLEASE PRINT CLEARLY. � „tE 508-862-4644 - : D M FOOD ESTABLISHMENT INSPECTION REPORT Name Date Type of j1pe of Ins ection �A Address I �� Risk ood Servi Re-inspection Level Retail Previous Inspection Telephone Residential Kitchen Date: ` f Mobile Pre-operation IzL Owner HACCP Y/N Temporary Suspect Illness -,k VA Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other l�-I� �.liJ ih Inspector h Ou4:11l q --s Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. _hN fir., �/C %C Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ / �L1 Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) 1 a Action as determined by the Board of Health. Allergen Awareness 590.009(G) is FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities J EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIMEITEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding w PROTECTION FROM CONTAMINATION ❑20.Time As a Public Health Control ❑8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑.11.Good Hygienic Practices ❑22.Posting of Consumer Advisories ( ' Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) ;)1 a l Corrective Action Required: Q.1/ ❑ No S ❑ Yes '�Q� 1�Iz-P Non-critical(N)violations must be corrected immediately or 1 within 90 days as determined b the Board of Health. Overall Rating ry p ❑ p y ❑ p ❑ p y y ❑ Voluntary Compliance Em to ee Restricti n/Exclusion Re-inspection Scheduled Emergencyus en ion C N Official Order for Correction:Based on an inspection today,the items 04 �4 checked indicate violations of 105 CMR 590.000/Federal Food Code. ❑.Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: J 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food B-One critical violation and less than non-critical violations g if no critical violations observed,4 too 6 von-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If C=2 critical violations and less than 9 non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violations observed,7 to 8 non-critical violations. If 1 critical refrigeration. 29.Special Requirements (590.009) within 10 days of receipt of this order. violation,4 to 8 non-critical violations=C. 30.Other DATE OF RE-INSPECTION: Inspector's Signatu Print: t 31.Dumpster screened from public view cJ Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Signatu/r�i /� ^, Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N C/�" �Y , Dumpster Screen? Y N Volations related to Foodborne Illness "` Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) I ; FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS _ y_ __ _. __., 3-501.14(C) PHFs Received at Temperatures According to j 1 590.003(A) Assignment of Responsibility* $ Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) I Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs Cooked and RTE Foods.* - . } * 19 PHF Hot and Cold Holding _- 2-103.11 Person-in-Charge Duties 3-302.14 Protection#rori'Unappioved Additives Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F � EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each - 590.004(F) - - 7-101.11 Identifying Information-Original Containers* 3-501.16(A) Hot PHFs Maintained At or Above 140°F* 2 590.003(C) Responsibility of the Person-in-Charge to Other* 7-102.11 Common Name-Working Containers* Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F 7-201.11 Se azation-Storage*Applicants* 3-302.11(A) Food Protection* P g 20 Time as a Public Health Control 7-202.11 Restriction-Presence and Use* 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 3-501.19 Time as a Public Health Control* 3-304.11 Food Contact with Equipment and Utensils Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.004(11) Variance Requirements- 590.003(G) I Reporting by Person in Charge* _ 7-203.11 Toxic Containers-Prohibitions* Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR _ ___ 3-306.14(A)(B)Returned Food and Reservice of Food* 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) � Removal of Exclusions and Restrictions g � ) Disposition of Adulterated or Contaminated Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004 A-B Compliance with Food Law* * 3-801.11(D) Raw or Partially Cooked Animal Food and (- -�- p - - - - - - --- 4-501.111--- Manual Warewashin Hot Water 7.206.12 Rodent Bait Stations 3-201.12 Food in a Hermetical] Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* y P 7-206.13 Tracking Powders,Pest Control and 3-201.13-- Fluid Milk and-Milk ProducTs* 4=501:112 Mechanical Wazewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3 401.11A(1)(2) Eggs-I55°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.1](A) Clean Utensils and Food Contact Surfaces of E s-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or Equipment 5-101 11- _ Drinking Water from an Approved_System*__ * g8 Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Effective 1112001 _ _ _ _ _ __ ___ - 4-602.11 _Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards iri 31-0GMR 22.0* Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source ____ 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min Eggs* - -4-_702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and StuffingContainingFish,Meat,Poultryor 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* 590.009(A)-(D) Violations of Section temporary and re ide in cater- - - -- -' * - -- � - -- ---- - - - - Ratites-165°F 15 sec* in mobile food,tern o and residential Sources S. P �Y 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By 2-301 11 Clean Condition-Hands and Arms* I Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identificalion-Present* '-' 2-301.12 Cleaning Procedure* 165°F* foodborne illness interventions and risk factors. 2-301.14 When to Wash* * Other 590.009 violations relating to good retail 590.004(C) t Wild Mushrooms_* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special Requirements. 57 Receiving/Condition - - 2-401.11 ___Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-30 r.12 Preventing Contamination When Tasting* 3-403.11 C Commercial] Processed RTE Food-140°F* (Blue Items 23-30) 3-202.15 Package Integrity ( ) y Critical and non-critical violations,which do not relate to the oodborne 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* f �` _ illness interventions and risk factors listed above,can be found in the _ 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 13 Handwashing Facilities 3-501.14(A) Cooling Cooked PHFs from 140°F to 70°F 3-202.18 Shellstock Identification* g Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 * 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(n Labeling of Ingredients` Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 29. 1 Special Requirements 009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* _ 8-103.12 Conformance with Approved Procedures* S:59OFormback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.00q: *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. 1 _ TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: n��.n DOS U Dater Page: . of OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30 A.M. BARNSTABLE. • 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified mAss. eg HYANNIS,MA 02601 M-8 -FRI. No Reference, R-Red Item PLEASE PRINT CLEARLY .a�q• � 508-862-4644 'O�FD MP�p FOOD ESTABLISHMENT INSPECTION REPORT O Name kin ON�� Date 1,9 I9 Type o s Ins ection Address 0-14 1i gnnOJ ra {�� �� Risk '(Food = ection Level Re Previous Inspection Telephone Residential Kitchen Date: 1 t� '-"l J Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness rhich io +( JA r Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP --1 In: Other -- (t _)(6, Inspector o Out: Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. /1 _ Violations Related to Foodborne Illness Interventions and Risk Factors Red Items) t► / rs 00 ( Anti-Choking 590.009(E) ❑ ` � Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ S (�t Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ _ ;r'i c Pima n FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands �! Q �a J r ❑ V 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities r K� ''.. ••W 1 G -no rkof EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑ 4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑ 20.Time As a Public Health Control ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) 9.Food Contact Surfaces Cleaning and Sanitizing ❑21.Food and Food Preparation for HSP V❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑22.Posting of Consumer Advisories Lo - Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations V Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction:-Based on an inspection today,the items ❑ go Embar checked indicate violations of 105 CMR 590.000/Federal Food Code. Emergency Closure ❑ Voluntary Disposal Other: ❑ 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4 590.005 B=One critical violation and less than4non-critical violations 9 )( ) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than 9non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violations observed;7 to 8 non-critical,violations. If 1 Cr'itiG81 refrigeration. 29.Special Requirements (590.009) within 10 days of receipt of this order. violation,4 to 8 non-critical violations=C. 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: y� / 31.Dumpster screened from public view ► Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Signature Print: Self Service Wart Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen? Y N Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination x4 14 Food or Color Additives Law Cooled to 41`F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12-• Additives* 3-501.15 Cooling Methods for PHFs 2-103.11 Person-in-Charge Duties Cooked and RTE Foods.* 3-302.14 Protection from Una&-rbved Additives* 19 PHF Hot and Cold Holding Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 590.004(F) 590.003(C) Responsibility of the Person-in-Charge to 7-102.11 Common Name-Working Containers* * 2 Other* 3-501.16(A) Hot PHFs Maintained At or Above 140°F- Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F* 7-201.11 Separation-Storage* Applicants* 3-302.11(A) Food Protection* P g 20 Time as a Public Health Control 7-202.11 Restriction-Presence and Use* 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables * 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use 590.004 11 Variance Requirements 3-304.11 Food Contact with Equipment and Utensils * ( ) 9 590.003(G) Reporting by Person in Charge* 7-203.11 Toxic Containers-Prohibitions Contamination from the Consumer 3 590.003(13) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Reared or of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated � ) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetical] Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* y P 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* '3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of E s-Immediate Service 145"F 15 sec* Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System* * g8 Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Effective uuzoor 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min* Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and StuffingContaining Fish,Meat,Poultry or 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* g 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- Ratites-165°F 15 sec* Sources* ing,mobile food,temporary and residential 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By 2-301.11 Clean Condition-Hands and Aims* Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodborne illness interventions and risk factors. 590.004(C) Wild Mushrooms* 3-401.11 2-301.14 When to Wash* A 1 All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail ( )( )(b) 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special Requirements. 5 Receiving/Condition 2 401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES 3-202.15 Package Integrity* 3-301.12 Preventing Contamination When Tasting* 3-403.11(C) Commercially Processed RTE Food-140°F* (Blue Items 23-30) * 12 Prevention of Contamination from Hands 3 403.11 Remaining Unsliced Portions of Beef Roasts* Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated (E) g illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 1 g Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 3-202.18 Shellstock Identification* 13 Handwashing Facilities 3-501.14(A) Cooling Cooked PHFs from 140°F to 70°F * Conveniently Located and Accessible Within 2 Hours and From 70*F to 41°F/45°F Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained Within 4 Hours* 23. Management and Personnel FC-2 .003 Tags/Records:Fish Products 5-203.11 Numbers and Capacities* * 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. 1 Poisonous or Toxic Materials I FC-7 1.008 HACCP Plans 6-301.12 Hand Drying Provision 129. 1 Special Requirements 1.009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 1 Conformance with Approved Procedures* S:590Formback6-2doc s *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. °p THE►°� TOWN OF.BARNSTABLE _ - HEALTH INSPECTOR'S Establishment Name: Date: Page: of r OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30 A.M. - BARNSTARLE. • 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified HYANNIS, MA 02601 - MON.-FRI. No Reference :R-Red Item PLEASE PRINT CLEARLY. soa-asz-asaa FOOD ESTABLISHMENT INSP CTION REPORT It Name Alp. Date; Type o Ins ec io p Routine Address f Risk ood Servi ction Level Previous Inspection Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Susp / Caterer neral Com ai Person in Charge(PIC) Time Bed&Breakfast Other In: i Inspector Out: l Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ Action as determined by the Board of Health. Allergen Awareness 590.009(G) FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities /` )� O&OL 1 A EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals /) FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating G ❑6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑ 20.Time As a Public Health Control ❑8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑9.Food Contact Surfaces Cleaning and Sanitizing ❑21.Food and Food Preparation for HSP rJ ❑ 10.ProperAdequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or Overall Rating ` within 90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑ Employee Restriction%Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction:Based on a Insp in today, dems checked indicate violations of 105 CMR 590.000/Federal Food Code. ❑ Embargo C] Emergency Closure Voluntary Disposal ❑ Other: 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food B=One critical violation and less than non-critical violations 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If if no critical violations observed,4 too 6uon-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a-hearing. Your request must C=2 critical violations and less than 9 non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of violations observed,7 to 8 non-critical violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address within 10 days of receipt of this order. violation,4 to 8 non critical violations=C. 30.OtheSpecial Requirements (590.009) y p �f � 30.Other D OFRE-INSPECTION; �°' „ sp2ctor'srSignature Print: 31.Dumps r screened from public view v y^ p /I�I P Grease Trapevioouu\\s P�i Date LA ✓ vV Grease ndered�� Y N Permit Posted . Y N P I tr P 9 #Seats Observed Frozen Dessert Machines: Outside Dining Y N K 's Signa Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N � ,n 'O Dumpster Screen? Y N v/ N Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) -- and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202'12'• Additives* 3-501.15 Cooling Methods for PHFs F--- - -• - -- - - Cooked and RTE Foods* * _ 19 PHF Hot_and Cold Holding _ 2-103.11 -Person=in r Charge Duties 3-302.14 Protection from Unapproved Additives Contamination from Raw Ingredients 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F _ 15 Poisonous or Toxic Substances EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 590.004(F) ontainers 2 590.003(C) Responsibility of the Person-in-Charge to Omer* 7-102.11 Common Name-Working Containers* 3-501.16(A) Hot PHFs Maintained At or Above 140°F* Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A)- Roasts Held At or Above 130°F* 7-201'.11 Separation-Storage* Applicants* 3-302.11(A) Food Protection* P20 Time as a Public Health Control 7-202:1-1- Restriction-Presence and Use* 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables * 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use 590.004.11 Variance Requirements I 3-304.11 Food Contact with Equipment and Utensils * ( ) q - 590.003(G) - Reporting by Per-son in Charge*- 7-203.11 Toxic Containers-Prohibitions Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Resumed Food and Reservice of Food* 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions g ) Disposition of Adulterated or Contaminated - Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources g Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* y 590.004(A-R) Compliance with Food Law* 4-501.111 Manual Wazewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and \ 3-201.12 Food in a Hermetically Sealed Container* � Sanitization Temperatures* 7-206.13 Tracking Powders,Pest Control and Raw Seed Sprouts Not Served* 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Wazewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 7 3-202.13 Shell Eggs* _ _ _ i Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs - CONSUMER ADVISORY * - - Concentration and Hardness* 22 3-603.11 Consumer Advisory Posted for Consumption of 3-202.16 Ice Made From Potable Drinking Water 3-401.11A(1)(2) Eggs-I55°F 15 sec 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System*. _ * gg Not Otherwise Processed to Eliminate Equipment 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Effective urnoor 4-602.11 _ Cleaning Frequency of Utensils and Food_ Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min* Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) I Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* - Shellfish* 4-703.11 Methods of Sanitization-Hot Water and 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS Chemical Stuffing Containing Fish,Meat,Poultry or 3-201.15 Molluscan Shellfish from NSSP Listed * g g �' 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- • Sources* F 1 p Proper,Adequate Handwashing Ratites-165°F 15 sec* ing,mobile food,temporary and residential Game and Wild Mushrooms Approved By- 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under 2-301.11 Clean Condition-Hands and Arms* the appropriate sections above if related to , Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave PPro P 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodbome illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b)All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special i 2-401.11 Eating,Drinking or Using Tobacco* * Requirements. 5 Receiving/Condition g, g g 3-403.11(A)&(D) PHFs 165°F 15 sec 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3-403.11 * (Blue Items 23-30) 3-202.15 Package Integrity (C) Commercially Processed RTE Food-140°F Critical and non-critical violations,which do not relate to the foodbore * 12 Prevention of Contamination from Hands 3A03.11 E Remaining Unsliced Portions of Beef Roasts* 3-101.11 Food Safe and Unadulterated ( ) g illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* g Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 3-202.18 Shellstock Identification* 13 Han dwashing Facilities 3-501.14(A) Cooling Cooked PHFs from 140'F to 70`F 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Item I Good Retail Practices FC 590.000 Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 * 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3 402.11 Parasite Destruction Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients' Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 T Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials I FC-7 1.008 HACCP Plans 6-301.12 Hand Drying Provision 29. Special Requirements .009 3-502.11 1 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging-Criteria* 8-103.12 Conformance with Approved Procedures* S:590Formback6-2doc `Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. 'Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. `°ptNE Tok, TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: Dat Page: of, q OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30 A.M. % BARNSfABLE. ` 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified �p 639: `0� HYANNIS,MA 02601 MON.-FRI. No Reference R-Red Item PLEASE PRINT CLEARLY 508-862-4644 rFO MP+p FOOD ESTABLISHMENT INSPECTION REPORT Name ` Dat Tvoe of a section p Ro Address Risk od Service e-Inspection Level Previous Inspection Telephone Residential Kitchen Date: Y. GI'�1 �' `� ��n Mobile Pre-operation I Owner HACCP YIN Temporary Suspect Illnesst ►v�(ti `C "� Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other G 1.` ex- Inspector Out: Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ \� Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ . r� FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) Ins ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑20.Time As a Public Health Control / ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HSP �� .r ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY , r ❑ 11.Good Hygienic Practices ❑22.Posting of Consumer Advisories v �" _ Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations L \ ti sw Critical(C)violations marked must be corrected immediately. (blue&red items) .� Corrective ct' n Re ed. ❑ Yes Non-critical(N)violations must be corrected immediately or Within 90 days as determined b the Board of Health. Overall Rating51 y y ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion Et �e-inspLction Scheduled ❑ Emergency Suspension C N Official Order for Correction: Based on an inspection today,the items Elm 90 Voluntary Disposal ❑ Other: Embargo checked indicate violations of 105 CMR 590.000/Federal Food Code. Emergency Closure ❑ 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FCC 590.005 B=One critical violation and less than 4von-critical violations )( ) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations..If C=2 critical violations and less than 9 non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address, violations observed,7 to anon-critical violations. If 1 critical refrigeration. within 10 days of receipt of this order. violation,4 to anon-critical violations=C. 29.Special Requirements (590.009) Y P , 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: !umpsrscreened from public view Permit Posted? N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PI Signat re Print: Self Service Wait Service Provided Grease Trap Size Variance.Letter Posted Y N Laln- L f l Dumpster Screen? Y N /'1 Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* F 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs Cooked and RTE Foods.* 19 PHF Hot and Cold Holding 2-103.11 Person-in-Charge Duties 3-302.14 Protection from Unapproved Additives* Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained Af or Below 41°F/45°F 590.004(F) EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 590.003(C) Responsibility of the Person-in-Charge to Other* 7-102.11 Common Name-Working Containers* 3-501.16(A) Hot PHFs Maintained At or Above 140°F 2 � Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F * 7-201.11 Separation-Storage* Applicants* 3-302.11(A) Food Protection* * 20 Time as a Public Health Control 7-202.11 Restriction-Presence and Use 590.003(F), Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* ` 3-304.11 Food Contact with Equipment and Utensils* 7.202.12 Conditions of Use* )11 590.004 Variance Requirements 1 590.003(G) Reporting by Person in Charge* 7-203.11 Toxic Containers-Prohibitions* ( Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Rated or 7-204.12 Chemicals for Washing of Food* Produce,Criteria* HSP HIGHLY SUSCEPTIBLE POPULATIONS 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated g ( ) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources g Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004A-B with Food Law* * 3-801.11(D) Raw or Partially Cooked Animal Food and ( ) Compliance P � 4-501.111 Manual Wazewashin Hot Water 7.206.12 Rodent Bait Stations 3-201.12 Food in a Hermetical] Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* Y P 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* , 4-501.112 Mechanical Warewashing-Hot Water I Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 1 g Proper Cooking Temperatures for PHFs - CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System* * gg Not Otherwise Processed to Eliminate Equipment ( )O Pathogens* I1 590.006(A) Bottled Drinking Water* 3-401.11 A 2 Comminuted Fish,Meats&Game g * Effective//lrtool 4-602.11 Cleaning Frequency of Utensils and Food Animals 155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min Eggs* 3-201.14 Fish and Recreationally Caught Molluscan 4-702.11 Frequency Contact Surfaces of Equipment*Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* f Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and Stuffing Containing Fish,Meat,Poultry or 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* Ratites-165°F 15 sec* Sources* ing,mobile food,temporary and residential 10 Proper,Adequate Handwashing Game and Wild Mushrooms Approved By r * 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Regulatory Authority 2-301.11 Clean Condition-Hands and Arms 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodborne illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under 1129-Special 2-401.11 Eating,Drinking or Using Tobacco* * Requirements. $ Receiving/Condition g. g g 3-403.11(A)&(D) PHFs 165°F 15 sec 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3-403.11 C Commercial] Processed RTE Food-140*F* (Blue Items 23-30) 3-202.15 Package Integrity ( ) Y Critical and non-critical violations,which do not relate to the foodbdrne 12 Prevention of Contamination from Hands 3-403.11 Remaining Unsliced Portions of Beef Roasts* 3-101.11 Food Safe and Unadulterated* (E) g illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 1g Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 13 Handwashing Facilities 3-501.14 A CoolingCooked PHFs from 140°F to 70°F 3-202.18 Shellstock Identification ( ) Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 * 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction Temperature Ingredients to 41°F/45*F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. 1 Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 129. 1 Special Requirements .009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Formback6-2doc 1 *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. { *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. i At_pp THE Tpk, <'• _"-�� TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: Date: Page; of OFFICE HOURS `PUBLIC HEALTH DIVISION 3:30-4:30A.M. BARN ABLE. • 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified MA . .e� HYANNIS,MA 02601 MON.-FRI. No Reference R-Red Item , PLEASE PRINT CLEARLY �pTFn MPS° 508-862�644 FOOD ESTABLISHMENT INSPECT ON REPORT ,ms Name Dail j Tvne of ec io Routine fr 9 Address Ris ood.Servi Re- spection Le el a aI Previous Inspection Telephone Residential Kitchen Date: 1 Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) t Bed 8 Breakfast HACCP 1 ` other Inspector Out: Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ Action as determined by the Board of Health. Allergen Awar � �5/9�0...0v09(G) ❑ FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Ha ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities � � EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ^ �'- ❑2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIMEITEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑5.Receiving/Condition ❑ 17.Reheating 6.Tags/Records/Accuracy of Ingredient Statements❑ g y g ❑ 18.Cooling . ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑ 20.Time As a Public Health Control V ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwas_hing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories, Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) \ Corrective Action Required: Now- Non-critical(N)violations must be corrected immediately or V within 90 days as determined by the Board of Health. Overall Rating Voluntary Com❑ ry Compliance p ❑ Employee striction/Exclusion ❑ Re-i spection Scheduled ❑ Emergency Suspension C N Official Order for Correction:Based on an inspection today,the items ❑ Embargo checked indicate violations of 105 CMR 590.000/Federal Food Code. ❑ Emergency Closure Voluntary Disposal ❑ Other: 23.Management and Personnel (FC-2)(590.003) This report;when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations re ardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food if no critical violations observed B-One critical violation and less than o 6 non-critical violations 9 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If ,4 to von-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than 9 non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violations observed,,7 to 8 non-critical violations. If 1 critical refrigeration. within 10 days of receipt . 29.Special Requirements (590.009) Y pt of this order. violation,4 to 8 non-critical violations=C. 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: r 31.D umps screened from public view 1r V V Y V J Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Froien Dessert Machines: Outside Dining Y N IC's Signature rint: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N ,� �W, /4Dumpster Screen? Y N ' rr- Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/4SF Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs Cooked and RTE Foods.* 19 PHF Hot and Cold Holding 2-103.11 Person-in-Charge Duties 3-302.14 Protection from Unapproved Additives* Contamination from Raw Ingredients 15 590.004(F) 590.003(C) Responsibility of the Person-in-Charge to 7-102.11 Common Name-Working Containers*Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* Other* 3-501.16(A) Hot PHFs Maintained At or Above 140'F* 2 Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F* 7-201.11 Separation-Storage* Applicants* 3-302.11(A) Food Protection* P g 20 Time as a Public Health Control 7-202.11 Restriction-Presence and Use* 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 3-501.19 Time as a Public Health Control* 590.003(G) Reporting by Person in Charge* Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.004 11 Variance Re uirements 3-304.11 Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions* ( ) q Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Reated or of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated � ) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 9 - Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Warewashin Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetical) Sealed Container* Sanifization Temperatures* Raw Seed Sprouts Not Served* Y P 7-206.13 Tracking Powders,Pest Control and * 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs - CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11 A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System* Equipment* gg Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* eff-ri-11112001 4-602.11 Cleaning Frequency of Utensils and Food Animals-155'F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155'F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and StuffingContaining Fish,Meat,Poultry or 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* g 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- Sources* Ratites-165°F 15 sec* ing,mobile food,temporary and residential 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Aut Mushrooms Approved By L21. 1 Clean Condition-Hands and Arms* Regulatory Authority 3-001.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* g Cleaning Procedure* 165°F* foodbome illness interventions and risk factors. 590.004(C) Wild Mushrooms* When to Wash* 3-401.11(A)(1)(b)All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail practices 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding Requiemnos should be debited under#29-Special $ Receiving/Condition Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3-403.11 C * (Blue Items 23-30) 3-202.15 Package Integrity ( ) Commercially Processed RTE Food-140°F Critical and non-critical violations,which do not relate to the foodbome 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3-403.11(E) RemainingUnsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* L18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 13 Handwashing Facilities 3-501.14 A 3-202.18 Shellstock Identification ( ) Cooling Cooked PHFs from 140°F to 70°F 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Item Good Retail Practices FC 590.000 Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 * E6-301.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3 402.11 Parasite Destruction* Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 .008 HACCP Plans Hand Drying Provision 29. Special Requirements .009 3-502.11 Specialized Processing Methods* 30. Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Formback6-2doc 'Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. oFT ro TOWN OF BARNSTABLE HEALTH INSPECTOR's Establishment Name:--�� `1'� Date: 6 Page: of OFFICE HOURS BAR ED' PUBLIC 0 MAN STREEETSION -' 3: -9:30A.M. :300-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified aj9: � HYANNIS, MA 02601 eo8-86ON.-FRI No Reference R-Red Item PLEASE PRINT CLEARLY FOOD ESTABLISHMENT INSPE TION REPORT Name Date ��, T ype o T I i sectionp s outi Address Risk Food Se Re-inspection Level Re aI Previous Inspection Telephone Residential Kitchen Date: / Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other Q Inspector Out: _ Q S 0 Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ �� i U� FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑20.Time As a Public Health Control ❑8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) _\ Corr tive Action Required: Yes Non-critical(N)violations must be corrected immediately or v within 90 days as determined b the Board of Health. Overall Rating Volunta Compliance Y Y rY P ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction:Based on an inspection today,the ems Embar o checked indicate violations of 105 CMR 590.000/Federal Food Cod ❑ g ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its ag nt A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC 4 590.005 B=One critical violation and less than 4 non-critical violations 9 )( ) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. if 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than non-critical. . f critical water,sewage back-up,infestation of rodents or insects,or lack of 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violations observed,7 to 8 non-critical iolat violations. If 1 critical refrigeration. within 10 days of receipt of this order. violation,4 to 8 n -critical violations=C. 29.Special Requirements (590.009) Y p 30.Other DATE OF RE-INSPECTION: Inspect o Ig t: 31.Dumps r screened from public view I Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PI Signature Print:: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted. Y N Du`mpster Screen? Y N G/v� Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 1q Food or ColorAddltives Law Cooled to 41°F/45°F Within 4 Hours* * 3-501.15 Cooling Methods for PHFs 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated'frnm 3-202.12,_ Additives Cooked and RTE Foods.* `z- Additives* 19 PHF Hot and Cold Holding 2-103.11 Person-in-Charge Duties 3-302.14 Protection from Unapproved - Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F 590.004(F) EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* Other* 3-501.16(A) Hot PHFs Maintained At or Above 140°F 2 590.003(C) Responsibility of the Person-in-Charge to 7-102.11 Common Name-Working Containers* * Require Reporting by Food Employees andR4-50I.111 Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F 7-201.11 Separation-Storage* Applicants* Food Protection* p g 20 Time as a Public Health Control 7-202.11 Restriction-Presence and Use* 590.003(F) Responsibility of A Food Employee or An Washing Fruits and Vegetables * 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use 590.004 11 Variance Requirements * Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions* ( ) q 590.003(G) Reporting by Person in Chazge Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR B)Returned Food and Reservice of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* q Food and Water From Regulated Sources Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* Manual Wazewashin Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetical] Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* Y P 7-206.13 Tracking Powders,Pest Control and * 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served 3-202.13 Shell Eggs* Sanitization Temperatures* TIMEITEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 5-101.11 Drinking Water from an Approved System* Eggs 4-601.11(A) Clean Utensils and Food Contact Surfaces of E s-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Effective 11112001 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS Shellfish* 4-703.11 Methods of Sanitization-Hot Water and Stuffing Containing Fish,Meat,Poultry or 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- - Sources* Ratites-165°F 15 sec* ing,mobile food,temporary and residential 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodborne illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special 2-401.11 Eating,Drinking or Using Tobacco* * Requirements. $ Receiving/Condition g, g g 3-403.11(A)&(D) PHFs 165°F 15 sec 3-202.11 PHF's Received at Proper Temperatures* - 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3-403.11 C Commercial] Processed RTE Food-140°F* (Blue Items 23-30) 3-202.15 Package Integrity ( ) Y Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3�03.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 1 g Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 3-202.18 Shellstock Identification* 13 Handwashing Facilities 3-501.14(A) Cooling Cooked PHFs from 140°F to 70°F 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Item Good Retail Practices FC 590.000 Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction. Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 29. Special Requirements 009 3-502.11 Specialized Processing Methods* 30. Other 3-502.12 1 Reduced-Oxygen Packaging Criteria* 8-103.12 1 Conformance with Approved Procedures* S.590Formback6-2doc `Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. Bellaire Dianna From: McKean, Thomas Sent: Wednesday, December 09, 2020 4:46 PM To: Bellaire, Dianna; McKenzie, Marybeth Subject: RE: New Food Establishment - D'Angelos - 2145 Iyannough Road Hi I agreed with your earlier email that they all should be paying the same. That makes sense to me. So, I suggest the fees should be adjusted so that they all pay the same fee. From: Bellaire, Dianna Sent: Wednesday, December 09, 2020 3:05 PM To: McKenzie, Marybeth; McKean, Thomas Cc: Bellaire, Dianna Subject: RE: New Food Establishment - D'Angelos - 2145 Iyannough Road Hi, I understand, I just don't want to put any number into the permits. It seems like the permits already have issues. I was hoping there was a record somewhere of the seat count. Maybe another department? It won't be Licensing or Food, that I know of? I am still new to the way it works but, I would assume someone had to approve the amount of seats at some point. The mall is on sewer but,the plaza at 2145 Iyannough is on septic according to HM. It might be a long time ago, but,there had to be a definitive seat count for that one. I think we are getting into dangerous territory with dividing the seats equally. Right now, I have Burger King paying$300 for 120 seats but, Dunkin pays$250 and Subway paid $250. My concern is that Dunkin has already renewed. If we found out we have 150 seats and we divide that by 3.Then they all pay$300 and the two who were paying less will increase to $300. The permits won't match CV license and it will be hard to explain why we are charging for more seats. I will have the same problem at the mall. I don't know how many seats are at the mall but, 2 out of the 4 have already paid the $250 based on the "0" seats. If we have 200 seats at the mall food court then they all get 50 seats and they all go up to$300 each. Once again,we would increase their fees. I feel very uncomfortable doing this after all these years,for some of them. Charley's is the only new one. There is one other thing I would like to mention. If we get another person at the food or two more,then we have to divide the seats every time. That doesn't seem like a great idea. We will be changing the permits constantly and maybe that is how we got into this confusion to begin with. I think we should think about keeping it at 0. Also, if someone comes into the mall next week,then I have to change the seats on all the permits if we share seats. It is just something to think about. Tom, let me know what you want to do tomorrow when I am in the office. I think this needs a closer evaluation, especially for W.B location. Dianna Bellaire Permit Technician Town of Barnstable Health Division 200 Main Street Hyannis, MA 02601 t P:508-862-4643 Fax:508-790-6304 Email:Dianna.Be'lla ire @town.barnstable.ma.us rra For Health, it should be changed -they all share the seating at CC MALL and at the other site. Our fees are based on seating. From: Bellaire, Dianna Sent: Wednesday, December 09, 2020 1:52 PM To: McKean, Thomas Cc: Bellaire, Dianna Subject: RE: New Food Establishment - D'Angelos - 2145 Iyannough Road Tom, Richard has them at 0 on the CV licenses according to Lindsay. They have them at 0 for the CV at 2145 Iyannough. I think we should all match. Please let me know. 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 '111C information contained.in this electronic transmission ("e-snail"),including any attachn:ient(the "Information"),may be confidential or otherwise exempt from disclosure.It is for thee addressee oultiT.This Information may be privileged and confidential work-product or a privileged.and co.n.fidential communication.The htfo.rmation may also be deliberative and pre-decisional in nature—As such,it is for internal use only.The Information may not be disclosed without the prior written consent of the Director of Public Health and/or the Town.Attorneys Office of the Town of Barnstable.If you have received this e-mail by mistake,please notify the sender and delete it from Vour system.Please do not cope- or forward it.Thank you for your cooperation. From: McKean, Thomas Sent: Wednesday, December 09, 2020 1:51 PM To: Bellaire, Dianna Subject: RE: New Food Establishment- D'Angelos - 2145 Iyannough Road I suggest that should be changed -they all share the seating at CC MALL. From: Bellaire, Dianna Sent: Wednesday, December 09, 2020 1:40 PM To: McKenzie, Marybeth Cc: McKean, Thomas; Stanton, David; Bellaire, Dianna Subject: RE: New Food Establishment - D'Angelos - 2145 Iyannough Road It sounds like we should mimic the food court at the mall. All the establishments in the mall food court have 0 seats. Dianna Bellaire Permit Technician Town of Barnstable Health Division 200 Main Street Hyannis, MA 02601 3 _ -.. _ . _ _ __ __ _ _ _ __ e,_. . _..._ . r , ., . . , ' ,. 1 , . 1 t . „ r .' ; . . I SANITARY QUTLET . , . . INV At - 1 10.21 REASE: INTERCEPTOEt 3"W.—UIP G D 6 . KITCHEN WASTE 5EE DETAIL DWG P-3 3/ 1 / 96 . 2"V. -UP 2"V.-UP OUTLET INV.- 1 10.70` "W.-UP I ,i, i fin:, . "V - P '2"V.-UP I„ 1. , r 2 U •' - T' .t _.L- 0 ti , r_ A. ,'r ----- YI . Z f _.. ._ i -trw.' .. I �.A �ti 4 ti' a - Y 1' ri F. .0� E. I �. p __ I fi'. e' A . Z { a 4 Y 1 I �` `}lam)(/ .0 I •J 1 _ __ IIll __1 " t. --- w I T I -, a , t ' 1.. .. rr ..L, - __ i — r _-- -- . — — -- h — ----—— --- — — , n ..I :-,~>*-.�� .-.�_.,-.----W.-_-�-ram..-.. ....t_.. • 1- j �.: . ,,, , INV 110. .0.' �. +. S. 29 N r. a t F.D. B - - II „ ,, ,i s rr N 1 4. /F , -r i �! k t 5. .V,, Y „ y�. 1 D r, C o 4 4 W I _I _ a u� ^4�' N II , "r . i i �- _ II _ a . N i �;. i. I , A. ,r ,. r ( a t' 1'T 4 , : II W wr l 7 � # ! G' . - �h-2 0 I• I - / ' A + '`� a 0 — W � . . . --11--- -- - -- - a 1` 1 J ,N _ -- -- --- — — — — — — II IL W . 0 . -, I ,, + • a' II i .1 I I m �' II I I e . .. L - 1 l , , 0 _ . I L I t. - a , - - — - m r ,I. I - 0 i ., '%�� , I _ — — F _ i , 4' ,' a . I / I - ,r. { _1 a •t -' - , e F I T— i I f r, J I 1I- �_ ,� t r� . \ � .F 4 I n h —� �•� 1 Z -� � \ r • Imo_ 111 1 d I _ ___I W a ' lr ,i . ---- 111 __ ---_ I a "I � , �, _ _ — . -- r�, — — — — -1 17 — W . . . o -- I m t ? ") (] - -J -- -- I r I r -�(� _ N 1' — 4 I F,I AL I f 4 , I r , \ � _ T� F E 1�1 ELF- , Z 0 W , . — — _ '+^ . l - I .. , II „ a 1 I { I, 1 - I I' u 1 1 ,3� I I =_ - _ t - — - - - T' a . I I I I I I I , ,. t�', w N I , , t. REFER TO UNDER I I � III � I . _ __ _ 1/4"/FTC « "V.-UP " �Kk,, ll',` I . r SLAB FLOOR PLAN i J 2 , PLUMBING" THIS DW . _�__I J FOR CONTINUATION I I I __ - _ __` -- - - -- - -- = I ! - - _ 0 4 . . n ___ p T.6 ; , �� . I I 1 -- - -- ---- F " Y' I P o I E ,. + . •a J L s ,, 2 U I , &. �' '`�' W �r, > r, '{ . . COLD WATER PIPE ===z ' - r N ~i BELOW SLAB SEE SPEC. 1 . I- E t ,'r 1 4 _ 1, rr �' i N 4 / —� W R r `,.'j . 4 . f _. a . 11 ---- -- » » Z W ,r /2 1 C.W,_UP , t * �2 F.D. C ;1 , ', 1 (.) .C.O. . r /AI ( //\L` L F.C.O. - 4r1/. P �_ .• r. . Z . e - \ / ' Q a , , r E I_ k,4 L 1'\J 4 S.-UP 4 S.-UP �(����. f�� - ; .� S :.. . / --. -- _ -- � ' . 2-1 2"C.W. TO 6" � 1 Q . { BY G.C. Z W ; ` BY G.C. UNDER SLAB KITCHEN PIPIN LAN ABOVE FLOOR BY G.C. ,r G P BY P.C. OUTLET OUTLET 4 BY P.C. M0 Z i . ,• • : INV.- 1 10.21" INV.- 1 10.70+ SCALE: 1/4"=.1'-0" I , W . 2-1/2" WATER 4"S.-UP I . 1 H SERVICE BY G.C: 2"V.-UP -+ a 0 - 1 , Z ! ) ,, r - - - - - - - -� r — , - -- -- -- - -- - --- ----- -� r- _--- -- -�-•_y_ -�.—,. ___. -- ❑ r? ., I } r; . U I I I I t . , . /L � 1 J C _ z __ _ T T I -_. MEETING I 0—D �� �,' ,� 0- , - - ((= — . ROOM �.i i 11.� I[ E� - — -- ---- - 4 w — I I I : W 4 1 4N rr I --_- - -- - F«C.O. F.C.O. I 4 1 REF'RIG __ I _1 t ,. . . 1/4•:/FT I I=-- I I - - _ - i ' ` I INV.-112.00r F ."AN I V _ r I ° I I I I — �-_ -I I -- I �1. r , N 11 .60 _ - ; F.D. A ? I " ° 4 I II I -- -- I Z ;_ F.C.O. I I II I �, _ . I 1/4 /F7 I II�4:, I - --- -- 1 . , �. ; t. 1 I �"' r 1 I ;' ' w ao — L , • Z t . PROVIDE 4 CAPPED I II�l 'T I ( r "' CO EC 0 ,� FOR 0 14_' a __ ( KITCHEN i i .! ,• . EN WOMEN FUTURE USE I I C) III� 'I _J L 1 t I T a c,' ram. 105 106 • I lf!l -- I i . 1�__��_�. I ° I I I a_ 1 /r <__ = __ 1�� 1 d4 i' .. 1 _ a :. L r _ I C � _ 0 r; I 1 C.W. UP DINING R M - -` I . • I 00 I '; r, ; 1 ,. r. • I 102 I MANAGER 1 2. C.W. UP ,09 / . r` I -8 - - 1 �. % - - N " CREW MEN W M N , a 0 E :, 'I _ r - a �. ,, 4 i -1 I I � , 2 a e�.' ,i. 1 �1 2 I __ I ' L I �1 Cl 1 - - I ] _. _ ; INV.-1 12.41 -----� , . , y. 3/4 C. , C — � r:. 1 I • o °I I I O f I FINI H I I _ 1 , 11' o . k r - S ED ,. „ I FLOOR I I II I I Z • PROVIDE 4 CAPPED ° I I L __1_ . . a _{ c ;�," _ , I ELEV.-114.00 ° O I I 1 : ', - - , i, ,rl r 1 '. I CONNECTION, FOR I I ( 4 ) 5 • � ) r ,: I , ,t; ,. _ , . TU USI _ __ I'.� -- - - - - ---- ----- - -- - - - --- - - , FU RE � I i I t _ J _ _ ' 3 4 i '"' a. r I I r . . I , , !"" ;,.1 . '• CONVENIENCE `STORE m I . I t , sl a ,.,r ;I R.,. REFER TO UNDER SLAB KITCHEN PIPING `� crW . _ ' . , 1os I COLD WATER PIPE r . ' t, : ,. r PLAN" THIS DWG FOR WORK IN (n r ,( a - W - . ., I BELO SLAB SEE , A' ',,: :� THI A A R S E , y s� : y {.' ,7" 1.. .3 . )r. I S P ,., r �: ., . , t r ..). , d;. 4 1 r. Z r IY�� �: "1 l ,t n4 _t ,. _ °+„ ^r a •y a ''s. +awl' 7 "iN, ry` r+ Y: i' 0 , .,.� J' I -1 r _. - - ! t I . :. i I N . y '� M I ,� t « . 1" , 'fir a , I 9 . i, ! , ' C . I ' If ," O W AYNE A" U1 �.. .r a t xt , �. t RIFHT i u G H V T t; ES BU LE �. , I I F (7 f f � t• 1 N :t , �. \ •i `,' N 1 a 1 1 of 355 o , , o 4 — I W P _ _ C. U , • J 1 — : w` 1 :r , 4 t7, J t :-;,� I 1 I i,`: ,. I .I — —I l•1:'i JA .�, 4 °;,f 4 r UNDER SLAB 1 .. I II I � r .. . EL00R PL�, N PLUMBING .� k . . 1- -11 - -- - - - - - - - - - - -IL - -j . . SCALE. 1/8 -1 -0 i(61! ;t . ,I II ),k,,\ - 1, 1I,11 Iit,. ' ', . . r . .. • c : _ '' ,w: '+R •,. ' ,¢,f'1 .III F i r II _ ' .E�1,',"1 . • I� oAi M _ _'€ rr JJ ' AM NOTE: EXISTING h900, -3 ! s • FIELD LOCATE. ELECTRICAL PANELS �. J I F EX. COOLER € I1 .. a� RELOCATED U s 0 EX. ICE MACHINE O X EX. EX. POT SINK w EXISTING EX. DESK 'HAND NOTE: SINK WATER FILTER IS REQ'D FOR COLD WATER CONNECTIONS TO FRONT- & BACK-LINE , I EQUIPMENT AND EXISTING ICE MACHINE. z IF NO WATER: FILTER EXISTS, NEW WATER T FILTER 110 N � to , -O LTE SHALL q e �--•-- --- o w BE PROVIDED s 120E 0.6 0.6 ' 120E EXISTING h L_&(OF Y i �� i co _ o o Woo `=�' �` 1 �^...,�� � � � � •� �� „�,� Nv 0 101P i Q �J - — ----- ----- --- co 674 i I n < 1 00 coca 1 i L0 cD C,4 101Q 101P ❑ s x L 1 tip a� 1 , I , m NOTE. �ry �.r , ,� a.X ., PROVIDE KAY CHEMICAL SYSTEM ® €:°�'' €Mt4°=LEE:a, CUTLE 3 C_ Z x JANITOR'S INK s8o I o < 0 S S & KAY CLICK & CLEAN E2 ;� € T 4 -l; ._ �e. f SYSTEM ® POT SINK. CONSULT b /\^9 /\} -- /�\ V^_ /\' EXISTING I , 8 �C p 1d, l -vimD F gL 1 � U : � _ r - 'a 'r�RE�} k�d1T�- � p�alN��L vs� �.:�.r v, ' CORPORATE SPECIFICATIONS / @ ! __ _ - nk-ITED 1,_j a_.....e:5 t J i _.,MI .. -1 CONSTRUCTION MANAGER FOR MORE INFO _ tIALz ! f E Y y - AfiR - ��__8 �1d Fi\_I`r�: 4..•:�°t'>�'t�'r*.E Ca Fi_'.. C I 1 < -. s 4. VDU INFO'ZMATIC>��: 110V AC DUF r X IOUTLE I S - MOUNTING: WALL,., CEILING, Oyu, PEDESTAL } - 5. OFFICE AREA INFORMATION: j - 110V AC QUADPL EX OUTLETS I - 1 MODEM LINE REQUIRED FOR SUPPORT EQUIPMENT PLAN - 2ND MODEM LINE OPTIONAL FORu CREDIT CARD PROCESSING ' " 6. NETWORK HUB INFORMATION: SCALE: . 1 4 -1 0 110V AC DUPLEX OUTLETS r ' LOCATED IN FRONT COUNTER r t CABLE CHASE - CONNECTS TO TERMINALS, VDU'S, BACK OFFICE COMPUTER SYSTEM ia r ORDER INFORMATION ROUTED TO HUB, THEN TO VDU's & OFFICE m *" I WALL FINISH MATERIAL S Hr ' Lr I o l < II , CODE MATERIAL MANUFACTURER PRODUCT NO. D �.ti, E , ;�1» � -- _ B-41 COVE BASE METROPOLITAN 107 BOULEVARD ry„ P0S NOTE: C X GENERAL CONTRACTOR TO PROVIDE FOR P.O.S. SYSTEM AS SHOWN ON ELECTRICAL R_ 'I A _ �� __W _ _�__ �__ .i >_ i C LA°VE M IA .�, f :;» Err s�,° _ ,, I m I " 8-50 TILE BASE CORP. _ I COFFEE P e _., �> 1a DRAWINGS OR, AT MINIMUM THE FOLLOWING CONDUITS: A) 2 1/2 I.D. FROM 4x4x3 JUNCTION BOX LOCATED BEHIND OFFICE DESK UP THE WALL , FRP-22 FRP PANELS MARi.ITE s r -'OC II g L. r,`.. a ,.- .avv -IIT ( I TO ABOVE CEILING. -�. - �-..._.__ _ , , �� _..r e�"�� c5 i�! i B) 2 1/2 L.D. CONDUIT WITH 2-0 SWEEPS AT ENDS FROM A HUB LOCATED IN THE _ ,+ T. ra4 R „ ' ` FRPX-2 FRP PANELS MARLiTE SYMME 9ltl?� 1 .•. - , .,NEL !T "e AI 1 FRONT LINE CHASE UNDER SLAB TO THE BACK WALL. TERMINATE ABOVE CEILING. MARiQ ?.,..v-w. .,_-� ___.___._n r__.-__.,__ C) 1 I.D. CONDUIT FROM BEHIND THE DRIVE THRU CASH STATION UP THE WALL TO ABOVE G-31 GROUT LATICRETE I 43 ':3'l ' . ..; . E; USC I € t CEILING. X -0 A.F.F. WITH 1 CONDUIT IN WALL TO ABOVE CEILING. - M N T;i E- - D) 2 x4 ELECTRICAL BO 6 G 38 GROUT HYDRO E T 179 -- _. _� —m� __...��..__ = CENTER 32"x32"x3/4" PLYWOOD WALL BLOCKING IN WALL FOR VDU UNIT. --- � THE MAXIMUM CONNECTION LENGTH BETWEEN A VDU AND ITS DEDICATED CPU IN THE P-67 PAINT E1=NJAUIN MOORS �FRUIT` P(PrNCH #140 Ste*FI€'_ I � ^�- Y-L-JE i FRONT LINE CHASE IS 75-0 . THE CONNECTION THEN GOES TO THE OFFICE. G.C. TO -„ C- -- c 6' ° r�.€.,.c ; I PROVIDE ONE ISDN TELEPHONE JACK IN THE OFFICE. NOTIFY DUNKIN' DONUTS IF ISDNP n7 ALT. PAINT �HER4V,N WILLIAM.� ;INVIGORATE aW6886 SO1 I SERVICE 1 NOT REGIONALLY AVAILABLE. . ': F, .. , ��o r -. SE CE S v P-68 PAINT BENJAMIN MOORE ENTRY FASOIA/V S IBUI �SDF, 1'S 014 g P 68 ALT., PAINT SHERWIN WILLIAMSBUTTE KFIELD ENTRY FASCrA/'�m.S 111:U=_E/S .f kn Ll PAINT BENJAMIN MOORE FRESH BREW 1232 DOOR P-69 # D 0FRAME' P-69 ALT. PAINT SHERWIN WILLIAMS fiC,tT�tOAST DOOR FRAME INTERIOR GRAPHICS . 6 0. (� PX-30 PAINT E L'd.?6 4 MOORS BM01 READY MIX WHITE-FLAT ITEM DESCRIPTION: W e° # -30 ALT. PAINT SHERVIN WILLIAMr' EXTRAWHITE FLAT ! �- - _. � . 682 INTERIOR MONOLITH PL-26 PLASTIC LAMINATE FORMICA 459-58 BRITE WHITE - MILLWORK 853E 38" PICK-UP DING PL-43 PLASTIC LAMINATE WILSONART 7922-7 BRIGHTON WALNUT - WAINSCOT' o 861 STAINLESS STEEL DUNKIN' DONUTS LOGO SIGN (TO BE USED WITH NEWBURY ST. DESIGN ONLY) ST-26 POLYURETHANE e��AM1N MooRE (BEr�wcxan #423-LOW LUSTRE 3 COATS OVER ST-27 0 ST-25 ALT. POLYURETHANE SHERWIN WILLIAMS A68 SERIES 3 COATS OVER ST-27 - 8635 11" CUP ICON OVER y-OFFEE BEAN T1LE .0 STAIN BENJAMIN MOORE MATCH PL-43FINISH 0.1 �-� 88S (2 COATS aD � -F 864� 24" DIMENSIONAL MEDALLION ST-27 G °� ST-27 ALT. STAIN SHERWIN WILLIAMS SW-BW .Y ..$ N { 865i AMERICA RUNS ON DUNKIN' FRAMED ARTWORK SET OF 4 D s �AIe� o( ) 3 x .AVI O " STA T-36 WALL TILE IMAGINE TILE 8211 COFFEE BEAN, VERTICALLY, SOLDIER COURSE; LkbE =F; 866-A DD ARTWORK (SET OF 4) CREATIVE MATERIALS O�' i � ALT TO� �z , 'x s vs,,'� •,t� T-45 WALL TILE RP. CANTO 5ERVCE �"�.� >_ 866-B DD ARTWORK (SET OF 3) L �TNTERf01 - WC-10 WALL COVERING PRODUCTSIrma 'FMOSEAL INTERIM ORANGE. 866-C DD ARTWORK (SET OF 2) WC-11 WALL COVERING PRODUCTS BROWI:' _ -_iwA R ROOM FINISH SCHEDULE 86T 30" CUP ICON WC-14 WALL COVERING PRODUCTS REDt.€aL> I ROOM NAME FLOOR CODE BASE WALL CEILING 87a FIRST DUNKIN PHOTO wC-14A, WALL COVERING PR�; RED ME'D, LLION � ��,° �� ,� _�, CODE CODE CODE NOTES " 1 .:i }, € 884� STAINLESS STEEL 30 CUP ICON (TO BE USED WITH NEWBURY ST. DESIGN ONLY) WC-146 WALL COVERING PRODUCTS RED I�iLI)�L��p SALES AREA VARIES 1,2 I WC-15 WALL COVERING YELLL3W N 0 TE: Pi.ODUCTS SERVICE AREA T-41 B-41 VARIES AC-22/AC-23 WC-17A SIiNTRA SIGN GRAPHICS D(.S RETAIL � COFFLE 0J`R 1 ON 1c8 x °�� Fxam.y ' SLF1 JE 1 .NAILLWORK SUPPLIER TO SUPPLY INTERIOR GRAPHICS ALL IMAGE r� , > E� PREP AREA T-41 B-41 FRP-22 AC-22/AC-23 WC-17B SIiNTRA SIGN GRAPHICS DGS RETAIL COR11_E t x I I�IsE 1 �. °- �l= s� �� � HLET IK I T AND G.C. TO INSTALL. WC-17C SIINTRA SIGN GRAPHICS DGS RETAIL COFFEE CUP 100=a. ARCHITECT MUST.PROVIDE A COMPLETrJ SET OF INTERIOR ELEVATIONS D�- IC si ," 1 NI ;3Qe 1. REFER TO INTERIOR ELEVATIONS SHEET A-5 FOR PROPER WALL FINISHES IN » �� F.� WALLS, 1D° ,f, Au A \ "ALL IMAGE KIT INCLUDES: RETURNS, SOFFITS; .ETC., V RICH WILL RECEIVE WALLCOVERINGS. ALL ELEVATIONS TO BE DRAIN, t=� � ALA.: VESTIBULE, SALES AREA AND SEATING AREA W'�TH No BREAK LINES. INEXT REGISTURE. PLEASE (1 ), HOURS OF OPERATIONS DECALS NOTE PROVIDE'BRUSHED ALUM. CC1lNER GUARDS AT ALL OUTSIDE CORNER OF SALES �,F�r �?�,� S. � ! � a-�E . �.? � ! � �OS+�OO 2. REFER TO REFLECTED CEILING PLAN SHEET A-2 FOR VARIOUS CEILING . _ e FINISHES IN SALES AREA 1(2), PUSH PULL DECALS (4), DAIRY DISPNSER -DECALS (9), NOTE: SEE ARTWORK SCHEDULE ON `.'ALL COVER GUIDELINES SHEET )�>T a 3-2 0-2008 ° PF<OJ. M( R. j.R a k Tid�. FEU 1 "A' I I' t� O Z LL F 0 0 -N _ .� ww A N N a a U) € i oa \ a0 Q d Z G m NLn x3 LL WO M a n. a a n. I �� W xQ �mU A Z (n a Lc) I x O z z rn Z o X =2 W W�2 \O �0 J z � t i� M a a a a 0- z z z 3 U a z m �- A f--€ £ �-- }� fZ-L W a a a a a N o a w to o `�w Z Z p Q 3 $ y € �JL to cn to to rn Q 0 1 ii x O w z Y Z A 3 \ Ln O Ln O to Z N u7 x cn Z ¢tL F W w r_ J _ W W W W W W W F Q Q I-- U d=o .-Ry w U x U �/ Z U O > Z Z Z Z . Z Zm s� cam_ o _I- A In J n c~i> =a� ��xo 0� zQQ _ A � Z' � � QA P I.- 0 z Qom; {> > � a cn a N �_ 0 0.'.Z x Q Q FQ w J QUa' Q U2 - w O I S- W w p w w -� - z a o W c� w w W H W � c W _ 0 = N 3 3 3 3 3 �` 0QQ m<a J ZF-Q ? Z H d W Q I- W s i1 �1 O M.W Q to Q -lL U = - _ H m Ca o Ml.r \ O O O =0 0� O w = W Y U (� � � 2 �.� N =o N �' Z >�N va �� wN0 Z o m Z W Z 3 w X M M cn w O �I�o LL Qm 3= Z)Nx = z¢ ¢ Q 3 W Pq W O 3 U U cr U U 0 I N Ln v_ W 52 N ¢ = V A I- W '� - 3 3 s J d a �E -0Y mrn wwc� _ o ❑ Z Li � Z3Z o U - m o Q I-I j ► iD iD a IX � a « 3 a o M w O w o - 1- �; W - .--- --- M un a cn a a a a a . aa w0 U3 �mw J o PULE ~ W � (� A €I, 1 ; ' i I I I I m m r J €--€ )- I U, A W R WWF- U ZU a 0 w \ \ m m PQ �-L Q W ' 06 p v) V) 0 0 O W � � L'J �.�- Q' � J xx 3 3 _ _ . Qc�i >c�i m a _Z O�U )o''� '�� o0 0o Z � � (� 31a_`� P�IQ �� JH Shoo OF �W azo azo ov o � ow WW ovoi N¢ ��z �of-�o xa ,xQ oU U oa Lr.a a a 0 WZ U�''al+ cn ocn � f E I w UZ UZ o_ \ Q'',z Qz U a U oo WLxn 38no CZ oZ3 �N F� a� a� ' N�oF U'k' J0H oa 0Q QD OQ oQ Q� z� �0 0�3� Qla QQ a a r1- > M JW 1-W �t�L �€ 00 i-.UOr >�Z OZ xW .J OJ OJ Z NQZJ 'o OJ �----� W w Z QZ UW OW vw a,> QO U W U w � u co J w o Y i j,�J1 Q (Jj pOj M * RC N tA) 0 ,� � N ,�_ L ! : � �� Q U 1 � €� * .�- O N I ¢ I _ I to I O l�I00 U HW g I LA l p � . �� Z :E 7N I 9 Cam " I cD g N to) O w_ �l w cnI �- :v as -� ui O a N I �N , J WO `t �� a a a a ¢cn .1 Q Q Q z N ¢ z c� U w M I w g I w w I i w M N J J W I N cD W \ W a' W x W I I I 1 W Z w g 1 w w -I z)n J z w z z vJ z M 3 z O z o z u� m to r d L L s -1 Ln z z o z o W 8 w cn :� v) v7 V) (n V) N o 0 0 cn En cn V) cn V) cn v) 0 - --—� tl 3 LO Q a 3 ZZZ Z Z � -€ ° r X M M M I �I K y o O o o o m Ln to m ¢ a o c5 0 a ¢ a o o � o o _ rn i�., o 0 m m r .- � m Ln Ln r � N M N N N N N N N O D] O M N � 17 r -_ co CD a N M to O M In 00 N CV O O CTi cDLn N U\i tOJ cD C)i n LA LC) CO - N CV nI t[) N W Ln a > o �' O c� ao €o 0 Q •'tl'� \I\N\ \I\N O u� O N \ \ \ p M M") .- o \ \ N . oppp LO In N CW N N N N N NON 00 N NCO N r N I O O O CV co H 0 O O LO H co H !•- H H F- I- H �O� ^O to N O O N N j ( N N .. r - N CdW Q N N Q N Q Q ¢ Q Q Q ¢ I � ¢ ¢ Q Q ¢ 3 3 3 3 3 cl w w w U ci ci ci ci cU c� ci I i y.. k U U U U U O O o O) O O °. W UWzU ZUWZ `� _� a SV = _ _ _ _ _ _ _ p I Z p pZj p 3 C=9 w 3 C9 3 _� 0 C5 o 0 C9 C9 - )- QF0¢ F=0¢ FO v a ,� O� O O O O O O O _ 4 tt; I > > a a x>`'' xwx0w�ixxwa V) �� w a ..r �� o o ozoozo zo f o 0 0� o 0 0 0 I ;O N N I - LL 11 LL � � Ul O O O 8 a I I W W Z Z Z f�, Z Z Z Z Z Z � 3 a z 0 , I z u ! CO ? O O O -J ZT5 - - - - - - - - _ p -J a I �i a - I I ,_ _ ii � � w ¢ ¢ Q ¢ e e � .�` (n � � � U U U Y Q ¢J Y W 1 z z z z z o v MI-0 a a a J > z z x w W LLyy > �oO �o> �O - 0 0�0 0 0 0 0 W = a w w axa� a~ aF- a~ a �w z a g_w z N -Y LL Y LL Y W - U v) 0 0 0 0 0 Z v �¢Z> 2NJ0 JONW OW N U 0 (n O o Z Q x ¢ z � Q QL"IQ Q Q Q ¢LL ax Q ¢ Q Q Q a L,i- \O \O \O ~N Q O ~ r- �o z �z N�m� w -ox -ow -o < I Mz a I a a N I N II I I I I N Z _U _U E'L k-' Q ¢ Q cn I N�En EL x Q ¢ ¢ ¢ c� W a. I- a x ¢ �- w M- 1- vi v> v) vA V) cn a vi W rn rn J n Z� in vl (n v) V) 0- a }9 W Q J x Z.. Lu W x a 3 o a 3 a a 3 3 3 3 3 3 3 z z a Q ¢ Q Q ¢ ow ow o a>� 3 o�l3 ok-'3 wH 3 ¢ rnwJ �_ 3 = Q ; 3 s s s = s s I�-� 6 N �z 3 3 3 3 3 °' o�Yw O o¢o OQO oa �� �rx oa o `� x w w d d w \ o _ _ _ _ \a cV M N \ \a ,\, \ \ \ \ \ \ \ d C .- U _ _ _ _ N� 02 Sitncnm Z�3zM3Z �3 rn(n ro r7v) M I)v M M M M M z nla i� r� r�r r� i t rat i t r r rat r r r�I.r i�t r r N _ �€ T 1 W x 3 a -,�, -�v ' -,�L v) (n \ W. € g LL�� W "'IN riN riN �y[`I -IN �yN r IN riN �KV g `I- i € a I 3 cr # i { : s I I V) < i I C4 co cc C*4 00 * x rn N N" N (D 00 CO s I ! s N _ N N . w * W it at w V) V) d V)�h W W W Ncco N > M U Clf ¢(D Q r l d \O p t d- 00 to (01 co .� 00 n 5 sue_ O(D O O n Z W ON tM0 to a N O O = 1 0 x Z ,!� N OD 0 0 0 0 0 uvi N ►'� N o � � No � � ai 0o ao 0 0 0 _ a o ,•, a a _ LLJI r N to N M It 0 cD I� n p � p p � � O O O O N M �t to w - M O N M n n c0 cD cD O O O O O O I r- O p O r N O N N N N_ N_ N_ �_ U1 O CO 00 00 C0 00 00 ma`s V M Lf) Lo tf) M (� M O O O o 7 _ O O O I I N _ _ _ O ao M n �`' co I I I I I qh to N o o N 9 = p o o o o U U n Iy sra n O l N P CA O O CA rn rn O r r to I I o c O �;. N Z r2 ^ n N O L�. 2 N O tb N U C9 O N._. p O a ¢ N C9 O C7 C9 O (9 C9 I m C9 O C9 C9 C9 C9 C9 C9 C9 �` s - C4 ! O N I� CA s} M LLB a eJ O LLB O O ' rr Ln I I tp C9 C9 C9 C9 C9 C9 C9 U W (9 N V) V) N v) C9 C9 C9 C9 (9 C9 W O I I O r o 0 0 0 0 0 0 o a w`°)i o V) (n V � o 0 0 0 0 o N N a U a C) a U a a N N N N ,,, ,,,' M 3 3 3 � PC) :) o o d 3 3 3 3 0 0 3 3 3 r a tom ) 3 c a 0 = U co U o 0 0 co 0rn ao d rn K) mm mm E �- � 0 0 0 0 � M M � � > 0 0 0 0 U F F L7 0 N 0 Ljj w x U x w w w w w a' W Ls.d w Z W J - W J x x -I a x x x x x x -4 I J W W W W a s .f W W W W W W W W W W W W - a a. W � W a W w W w w a w W w w w w w €� > a a a a a a a a a - - - - - a a s a a a U O V U U > > a IL a D a a a a a a a a a a a a o > > i v) v) in F F f- F n_ a a to to a cn v) rn v) rn a a. a a. a. a U z o U N in a > c� U a a a a a a a a a a a a a U u) v) > > > > > > > > > > > ¢ 0 ¢ Q ¢ > cn > > > > > > > > > > > > > cn v) v) cn v) o o o o o N cn N v) cn Fa N z z ¢ ►- I-- v) ¢ a ¢ v) v) v) cn cn cn N in v) cn cn v) V) 0 ¢ g�. U) U) W � f- Z N N A A x P� � j Z U U i Z e- ►- r I-- Z Z Z W i ? ? i ? L- 1- ►- E- t- I w z z w w I I I Z Z E- z Z F- I- g z ►- f- I- L w F F w w w w w W z Z z Z W W W W z z z z z z z l 0 a w w x x O O Q I W W Z w I I I J -d z W z Z Z Z w Z W Z Z z z Z z z 0 C'7 t/) C� 0 0 Q M W W w W m W J. J.. J J J ' W W W W W W O I V) x a a O - W O O -O W w W W W X W W u) W W W W W W W Z v) - W ¢ a ¢ a a a ¢ $ I I I x: x I I I '"' ,__, p M x z z - - J M M M M w M 7 I o v) N 1 a a a a o a o N a J J N v) N a a �- a ¢ W x x a a s a a a Z 0 O 0 O z z Z O O€ O a Z Z Z W LL a a s a a W a a a _- a a a a CL Q - W w w W > - a a a. a - - - Q w ° w w w W w - - - - - - z o 0 x x Z I - - - - - - - - - - - - _ a. a a Y Y Y 0 > > > > > > > > x: z > 0 0 0 0 0 > > > > > > z z J -I v a U U z z Z z �. o D > o z z z > > ¢ 0 > > > > > > > o > > > D Cr a a a O O o v c� c� c� C� C� U U v W L�,II WL�,I w LL��€ v v v or o o > > U ¢ U o U a - - o > a a' a C3 Or v o > > > L.w w c3 v v Q I-' c� or of c1 w o€ o ca v o o c� !- W 9 O J J J M W W W W W w w W V) v) � w W LL LL LL LL W W W W W w m m Q H: Q > Q f- m 0] m m N H I- w W W W m m m A A > w 'W W W N 5 W W 0 w w M W W w w w w W Z LJJ L.l_I Z L�L Z O N V cn O W O Q O - w w < X F w F Z .. H 3 ¢ Q ¢ W i. j j J FW-N H fA W c/) N to Lo W Q F F x x z Y io L)i cc> p Y W `1 J JO Z� Z� ~� a a o z fa Y vw) vw) = L,I U M a x x x s W x Z x O O Z x W S W Z W w o z O to rn to rn N c~n c~n N W W Q W W W W W a. Z O J O >v) W 1- F- F- w > U F Z Q3 a O . N Z Z H O • N (n x - 0 Z W a L..I cn a x a w w z z z z _) Z 1 x °° _ _ a w W J 3 3 z = = z U� U� ov) o w Ll c Z N 3 > m a a o z w 0 0 0 0 0 z z ` z z z z w -� I-' J o I ¢ ¢ U¢ w g e Y - z - x F Z - p N N \ a: Vam s U Ln Ln O O O O 0 z 0 H Z Z O O, O o O O v) M LW x W J F w c9 O W U W U Q'U N J N Y m J ao n o F F F F z x z - _ w a a k' W k F F F F _ F F x z N F x °� x o o a ? =x =x c� a -i - Ld x I w In J €mJJ g Z Q .. Q ¢ Q Q Z O U Q = J Z x 2 Q ¢ Q Q Q a Q Q Q L,I W O O m w ¢.. ., H J I A A w ►- w 1,I J x to U U U U U U - w _ 9, I x E I- F- !- = U U U W W W v~i N : N t1 v~i 0_ cn I-� l-3 w Z\ z\ A\ N > O X C9 c9 o x ¢ a I- x a w cn z Z ) $s® a V) W F W Y Q Q N V) V) U) F LL m \ ¢ `� Q W W O O O W x N \ w LL. Z W Z z C9 ~ W W W W LW =3 D 3 Z 3 O Z W U U) W O O 0 0 0. 0 W p 0 U g2 o I I I U 0 m L� ;� > 2 a o \ \ 0 Q Z Q ® ) s a N U m m LLJ ¢ U w w w w w w M Q 0 x c� W � z -v O 'v O z z x x W Z p Z '�' 0 vi o c H- Z 0 0 0 9 W x- a N N v) v) W a E E E LwL LL��� m x O a IL = O 2 m =m A A x w N \ z c c c U - N Z v) Z x W w Q O O O N Z Z O Z H O x 0 0 W W W LL LL a 3 W W i W W LL. O Z Z Z F F� W 0 O w Q' A W W o F- LL x a' z O O� rn O� (-- o-- 5 O pp W O O cn LL m C9 x O O . . o to Q o w 0 0 5 M rn rn rn �"" § £ Q 0 _I >Q > > U a a a a x O w M x u> V1 Q U U - - - M Q M ¢ l� W f-W U c*yvO crnvO a O W a- i I w 0: x x = O C9 >- to to to F F N O O O O O O 3 w z Z c� cn cn J ¢ O W ¢ s = s I- H x F LL W Lt_W x F cn W w LL a 0 r J r-€ W Q 2 Z x J N fn �' 0 0 0 ¢ Q Q uD U7 _ _ _ U U U C� U U w W W W Q U W LyJ U U X N X fn m O Q O lL O Li J J I�I- I� -aUH m 0 Q N N X O_ O N W I- -a EL O O F F _ = I- �- v>i x k' a ac ¢ _ �- N tL V)Lt_ ¢J N¢ CU¢ o a = I- w z U Y o M = a : x x Q J W W w o 0 0 0 0 0" W W U € €� o J 0> a S .,w ri.l -+r a N v) a c� o c� o 0 0 0 0 0 a a a s LL. 0 ¢ �) _, O > a F m 0 n n N W W w Lil w R _ e R _ > to N \ Z U lt_ o g M 3 Q 3 Q e O to o O - o M N z = �` < w a N cn x 0 0 o 0 0 c Z W U I- Z f- IU-I W Q a W J L>J J G. � L = w O U > Ua- D L�a w O O w - x U- L� M U 0 J M M M 3 O O W O uD Ul Z 2 2 S DD DD OU w:.. O w x - - O O O O 0 Z Z. CO M - W U W U U X W X W W (D = H con U x oD Z = • • • R _ _ W W W W O m m 0 = N N O M .M.. M.. M M M = N O 0 = m W (� U. ;Q QC _ M C9 V1. V) -0 U l7 X L7 M - C7 - M W tD H w-I F- Q.. J C.# w z s 3 0 co co ram) : co co m W U U Z J 3!E J U a v) °° x Z J J 0 . t F X Z a M e fD M M, M M M M Z J E Q ' P4 �.. I z z z X x - U v)U } ¢ ¢ w w x x x * cn to 0 N w w w w 3 3 3 x x x x x x cn WL� cn x x a > U ¢ ¢ x Q Q = 3 3 x o W w W } x N N x Z Q Q Q W F- W �-" d-- _ L .. p a' x J H N 3 CO 0 -...£ � w v) LL' > > N W W W H O O O r O O to N U U J I I � � 3 - X N xLIJ Y Y Y U 3 Q �y s O s 0 3 F --�x Y W O O 3 3 3 g > x 3 3 3 3 3 3 C� Q Q ac Q J J J N Q-- a LL- Q'' Y = I e 3 3 3 e 3 3 3 H A a U Q \ x x a: Z � � J J J J x x W Q > > Y J J,I J 3 -a.r Lt_ �tLL • I..L U U U > J x x O U = R LY C9 Q Q e s m M ¢ Z p O s s W W-U, W-U ¢ I 3 s W 3 3 X U t-1 J Q Q Q Q O a- U U O Q Q W W N co - O co O N U> O N uD N N t0 N -: N. CO_ O O LD > Z ¢ Q > > J O M 0 0 > > p O O O O O N. M x x- x- O C)) f�w I�w I�w x p •O Q �p 0 N • _ • W X �- U A L.€,.: n M r` tl7 n n CA f0 LO 0 (n 0 O N N lL N M U t U co m m 0 m 0 O O N (U (1J m J N '� .- Lo r- d O ao O c0 �- Z Q Llr' �Ir� m m m LL v) ¢ a LL x m [C x M M m rn w w U w L€JI w U U 0 0 U G)) U co M ►`)m co co to oo r` rn rn I--I CIO Z Z w Z W Z o o3J � IU -ICU ,per ry WQLd 111 : < o O o O o a o o o o 0 0 0 0 0 0 0 0 o N o N o N o N o N o) o 0 0 0 0 0 0 0 0 0 0 0 0 0 0 o O O O o 0 0 0 0 0 0 0 o W -I Z J J Z J L-) Z L.IJ - W M Z 0 ,_, Q Or N N O O O O ¢ _i _j z � Z w � _ 0 Q� U r o 0 Cl,o N Q WQJQWJJZF- w I- OQ (n (� W �- €--I ® � U j N 0- W � wO-1Y (QWa_ Q WW � � U 0 1 `� T p U a f-ILE#/: 331274 D08009 o U U W w o LL LL z Hc...� wU1-,ww � Z " M: H � � LLL Z s s s s cu (U N '-' DQZQ �ZYDZ � WWwowD '-` QQCLw DATE: —20-200� a o Q o '" i 0 w -i OWQJwC'S = ,-, ZZ = C'S aWW = W 17 N Lw 0 x x ¢ ¢ a a •- m U ¢ LC) w m C, W LL td LD P ,- � ^ Ln � LU coco tmp r 00 CO -00 a0 CO p O O O O co O O U -0 0 -C9 x a d O pp - O O O O O O O O N M O CV M O CA O Cn CA W r N N N N N (�L N N N N Co N Co M d C, 000 p0 W W W W W l7 U W �- (- U I- W H LL �"' Q F- 6'ROJ. MGR. J.R. h to w r r. �. I LO Ul 3n >` n r r r 0 C) O O CA CA CA O CA CA CA � � � � � � � O O O p O O O O O O � � � .- � � � I _ I _ ! zLi vi 0 LLI r> 1 �w vi m = QQ m Lu A N s N om_ �az¢ z `v w°° A Z a w a►-zz V) o Q Ix o Q N Pa +� Q 228!a (n ODOX wom w V)z N a wX N Y X Z Q N co w W � ? OpaZp a(n0 a -Q 2 w z� ( w ^ w Q Z I� w M O w Q z p w w w LLJ w c� z 4- a p (� Z e W J Y N V) X p- Ud� U •m p p W I A £ ~ >- H - ¢ a Q 0 zoo o�w" wW� woo U wo¢ U � z m Z Y OLLJ H- )= 3 w 0 m o = J Z W j=.� J oo O o w t° Nomw o�i o 2m a ML,J a O F o Q Z U 3 I; Q vi �n o cn V) r� Q A w Q N o U c� o m U_ U d A Uj a- Z J a� vi a o (n w opt mpg m U m Uo Z O Pq W H W Q A I� r W - J W J J 0 O m73 L.LiW �a cD 2 3 z waw` 0aw m ma U o aF- U J Z Z H 0 O CC) 00 0p 0 Opm Nm¢ W Nm\ W O O 0- cl CASE - WQ W cV Q N m 0 =w V) 0)H O N 0= W - p p IJ ^ U H i i L,J a s � $ mI N X a oz NZm ozl- O0W Oow Il. V) a � � � dW � � � 1"t �r, o �J. _ N c� ¢ owJ�J t-0N I- zmZ �- Q o C3 3 W r) ¢Q r w N3 zJ m V) o N - Q F V) ZZ F W o N Z W Z 3 W Q r O ; >� �. a a -QJfn WNW W QW w - o x d Oz U-w U to - z U z z o-+� U A H 3 LLJ W.Pq z N Clp olnZ o A 1 x J > �- m NW LLI o U o 3 a �LZK OF Ooo~ a o �_ oo oN Z D �J Z W U W 3 vi * wQ -�az(n o�� oawv k' oar ma oa 0, Q' LL.I0— Z .. J� a z * stZO I= oW ixZZ wOW� J of OF J a = aw Q U s a cn vi Nom Z) L)W IL awZW Q awl Q as � � ,_ , !/1W ill m 1- WWI- ( JZU p _ z m -Our H W"J W PU Q ;7, W r U) F a =a w¢ \ t I � o J > c �� � , ^ NT 0WDaW ® I- QQ .. - a s :F n VV))Ln � N >� Boa w ZQ � (� 31L � P�la . S �0'. Q ' a�=� QFZ 0 a ¢Z � Zw O _� - p 0 J , O LY_ � � a s _ O p W U d O.z c'o ^� \0 0 0 \J I_- J\m O - O O < O w U 'O z O i 0 Ja U���j04 pJ U LU O\� X C)>J zQ WI I , I Nam W No- W re)QZ Z�21 � 1 Jl+J mr- FN O UQQ�k(/'� ooQp 0I0Ox 3 � ~ a it � (Jv ?2v5(% NQ� Q NN� * OWE * L I!� i LL: Q co 00 N I �w n Q U I N N un rA o LO m 0 r I I e ! R ( ICO . w(an �� uLO 0 ¢i co U cj _ �__ c >I g f- U Q=t Q Q L( ( f'o I W Q Q Q Q Q Q Q Q N _ �, -�. - s L11 ZO W W W W W W W w z Z , t r X z z z z z z z z cn t� ` C uj O L [n V) N V O Ur) Z t V) CD p pZ Z O p � cn Z z z z z Z `� •- F 3 - a. r _ - �� � 0 rid w�Iw 9 �; ML- O O p O O O O * m Q N N N N CV d LO N LO N N N COI N rry O L� N LO V) OR C11 Lo T 00 ui c 00 < -- N '- lf) (A O '- CV of n Q j i O m0 > > > > O O O p O M s e3 ° I r,•`,.. N N N N w \ \ \ cl CI > \ co--- — _ 0 . CO CO 00 ao o ON NN N N NNN r " Pa lud U U o r U z z 61 ` LIJO W J w +fir c 1 z m � m o < > -- Q N - - l0kV ` W Q 4- 0 En ..: LLJ t- D: V) IL' W Z W 2 J Q o o o a o 30 a nww U U ¢ w o� a Ld a �` _ U w>-, 03 O3 En V) �' o m � ¢Y Q Q 0 ¢ (% Q zW pw DOw 6 ao �a 3 a 3 Na 3 \z �Z 0 00 Q� zrn zU z(n 0wLi pop a v� Um v� l0 I M - mOO .°� - Z < I N nLr� 0U �- �U aUO 00 �_ �Z � I ^ - 3 6 L i N WN ? € -IN --xV Mhd- -•I[V r•IN .=-I(v � }• �" s �' � �� CY W U rIN "�'' r ►' rem r�oo r IC I Mlpp rr)1o0 Kwr)1o0 Kyoo ►�lao -i - ' � i 2 r71s1• refd - z V) < N C4 N N� N Nam' I - 6 _l� * * (/�N (/)N (nN NN NN �N �N V)N OO � OO � O OO7� r�y Q Q Q Q Q Q ¢ Q o LO O Q>JQ Ilj 884 Vil-= NO NO U- wm wN wm wm w(n y V)O V)O _ 7W a ZO ZO ZO ZO ZO ZOOi Z0) Z� N N N N N N N N N N N ; W I _ U C9 Z p N 0 Z Oa Z I N N I O r ! r ! tO O M p mo I z N Z Q O N N r7 N - M I N I I t 1 0 O O O ri If) co ( . e a O O O o O 0 O Q O Lc) Lf) I- N 0) Y (+ (� m m U U: Q c4 I N N J 0 N N N U)M N m N oD N ,� N N N N N :. 00 O 0000 co o O co d 00 ( 4- , J - } �" .hLO ¢ w m o 4 N O O cp •- M z to M N (D M N Q Q t\ O 0D E C3 w O p w Z O N p O d N 00 I I (D � d 00 00 00 m Z _� 3 C O p p N O O �_ O O p I O < r� (7 O U O U p p O N U m I 0 I 3 I 3 (9 (9 C� U C7 N I W N N N N co o (� C9 o I o r` ao I M o I M r` p r M L() I U) O O 0 M O O 0 U I p a. I U o: Q: a' a' a' 0 I rr� O M a'a' I I n I O O I (O CA U us a c j m 3 3_ In 3 3 3 - w 3 U n n U U m pp pp c� m a 3 3 3 3 3 I N Q 0 0 0 0 0 0 0 0 U 3 3 3 w o r r rn m ml i I >- m I 7 N 0 -- -I "5- 0 0_ m N W 0 O O O F- F I- z 0 c� F 0 0 0 U n U > Q Q Q Q Q Q Q a. w m 0 O 0 a w c3F cr cn U _ _ c1 cn o U Y Y O Y m LLJ W W L�1 W w W w W W W W W W W 0 J J J J � J J_I - - - - - - D: 0: Of L. D D U : � j U D D Z) z a a a a a a U J J e✓ Q V1 (n Q N N Q N N U1 V) Q V) (n (n E ( N Q Q a a a Z IL. z z z z z Z Z z Q Q p w ~ ~ ~ ~ ~ ~ ` Q z Z z Z Z Z W J F H F- U U U U U U (� U U U U U U �' ft W W W O W W pp Op pp 99 pp O O O z w w U U w (Z (Z w 3 3 3 3 3 3 3 3 3 O Z a a I a a m a a a o Q w w 9 a a " z 2 ``' Y o O o 0 0 0 3 Q Q Q Q 3 -J gam° U U w w O 0 � O a O O a a a a a O O O O O O O O O O z (n O O Q O O O O O O N N N N O ° Q z - - Z U w a a m U - Q a a a J �- ►- I- I- f- H I- t- r- F ►- - LLJCO'1 D or w or Q D � or L z Q I X 5 D_ z z z z z z z z z z z z (n N N N z ►- o: K a a m o �- O O O O o > Z > 2 2 = d a p U (N N W 2 W W W W W Q =1 w w w w w w w w w w p u w w O O O O Q :C w W m w W U m w W W w ar v o Q Q Q Q Q a Q Q ¢ Q ¢ ¢ LY W LWi W W Z p N a U^1 w 0 W w w ww W W WW `W H H 0 p w Z z Z p p O U m �W(y�, W O li �i lwi Li. Lai 0 z p w Q a' li t=n r z J W H O w a� U Y w p w w^ o Q m M w J w 41 2 z Z Z m\Ir Q z z z ; O O W w r0 N (n V) N m= to V) N U U O� O LW.1 0 O� U� O� O W 0, Q Q J c9 W W C9 W V) w w W w -I Ow W O W W I ?1 0 - UY UJ W a UY Y UY U J Y w a U J W F- M a x N m U p 0 0 0 Oam 0 0 W 0 a' m U 0 a 0 a' a m 0 a' U Q a a a a Z r N Z ¢ =m Q !- Z Z Z U W Vi W Y 0 0 O Q - ?� O W 0 O Q w 2 - C7 w Q Q N Z p - w Y >- cp z 0 ZO z0 9 z.. U w0 wH J w0 U0 wO wF- U_ o V) a z_ 3 a - U 3 W O m � a a J r� U a o t- 0 O .� Z -z - U3 Q Ww_ U3 3 U3 U 3 w w � ¢ 0 w Q ) U - U U U o^ c) U g W O Z O U - J J J - J - J J 0 Z Q V) W W p 2 a' a O V) U F- OWN ��_ • s w,r e O - Z W 3 M � V) Z � J W J J V) w J w w J Li � W (J � U' QQ F\- '', � �_n _ r- r/-� r/-� -j - -7 I �� m 0- U V) 0 � ? � a Z �i1 !iJ m ~ (/y 0 Q mN �y,� � W W Z F W O z J W - w J v w - Z - w - w Z - U a p W J O J Z W J F- � F F f- � h- O r O W- J F (n I- F- -I Q l= J J X Z Z Z z Z V) Q w m a W o Q O o J V) F- 2 I- � �-- `. .. v J v 1� v J v 2 2 V) c9 C7 z Z Z z z Z Z z z z w O w W U O w O O --I L =, 0- 1- J Q ��.I Z J J J m 2 = p V) Z � I- N U O Z U z W f-� ly Y(n f- ►-� 3 z z z0 M z E- z z z � z a N \ MN z Q wp p z o > > O > > > O > > YQ O m 3 w `� � w a = w z w w con � OZ� fO w O � � w O w a Z Q Z R _ sLU U Y V) Z W Y p Y p 0 1 Y p Z p Y O Y p Z p O M Q 3 Z N 0 p J- W w W U ! c� C9 (9 c9 C9 C7 C9 c9 U a Z w U a Vi w Y m m a a m w� oN a - W0 U - U <0 Qp oz a OF U0 � Q 0 OF Q0 U0 OF z0 w J w J� w F w� N o w z z z Z Z z z z z z who z wo: a Q QN m N o _U a U O O Q p �� H F- Q 1 � - V) m z o m Q Q LL Q Q ¢ w X� o o w J Q o m a a N Y o 5 5 5 5 5 5 5 5 5 5 W �- � O \ J z \ \ o z \ z m m \ z N, U H k-� ® W Q r-- mZ mQ mQ 1- m Q EQ m ¢ mQ Q it m O Z O F a H U o w J J J J J J J J J o�= 0 0 � m a a � �z 3 o w 3 3 � allow � aw N W a � e� -I W 0 F w V) V) 0 (n W U m f- H I- F I- LLY ��I W oz o Q P J V) Q N z 0 to V) °� \ O w w w w w w w w w oo w - o c� a W U 3 z �a 3 z 3 -0 H -J -J Z U- U 0 t1.. Q r w 0w � � ui ON ON r W ON ON oN ON ON 1- k' 2 ,yrN� H 0 Nw o (- w = 3 J O w 2 2 2 2 2 2 2 2 2 z 0 N w wW W Z W W w Q 2U)z a W 0 W W n W O ~ � �� Q ~ J '-' (� W W - (D a w a a ao C9 } - - - - N N W U -r( s O W w O►- F- J (n N N (n N N to N N 0 O (n a a z Z O z z Z a w W M O W U . o a 00 N co 0 o LL iD o coo iD p is o ao 0 Q Q U ►- o N 2 o a w w M o Q N Q o U a z ¢ Q ? z _z ? z ? W C� Z U Q W J W '_' p C.) -- Mm p) m M LL MZ NZ MZ 0 LiW MZ MZ Mz MZ MZ O O m Q M(2j a' O N N O V)U )-a' O w w NW WW Z Z �ywWJ (9 O 00 00 00 OD 00 N z a 3 - a U 2 - _ 1 U = = 2 U = N U = O _ O = I- Z H I- H I- H W $ --I W I• --- C9 O V) o O V) I- I- w U X w M 0 Q m M O O x 0 ¢ N r z O N N N N - - X Q F- X co O U w U U U U U 2 U U U I W U U Z J - --� xw xW xz U xN xN xz Q Uz xV) xN xN xN xN F x xH ¢(n �p a I Q w vi "� m z QQ Q z Q Q Q 1 pa(nm I U Uw Z J F- a � `-'' W ,-, T CA w w z z z z z Z z J -j J m x - �- a O - - z ¢ wo z ¢ Q Q w w W W 3 w U w W W w w w w w w 30 J Jz Z>- Zm 12 X 0 0 30 0 0 w Z_ w x x x x x x x x x a U 3 x I m p M k' O k' z_ W Z Q Q Q W W a SHEET 3 3 3 0 3 3 a oa 3 3 3 3 3 a 3 Y (n x x w w w wZ w~ w � a�0 m 0 � 0 � 3Q �-e � J ¢ W � ZA �- W r V- r w a W a a e a a° a° a - a U C9 U O - - Z a Q O a a a e a a a e a O a0 a vi m W f- O I m a Z O a a r O a'Q Qa' OV) r Z Z Z Z 0 F- O OU OU m U M 0 I� 0 r`) o U U 0 O O tD 0 too coo m m m U cOV) N (D (D V) 0_ � 2 2 �0U cOD� W 2 W � (~n cOD � M N cOD � M N n O�OU m L+ M z (O � N MO) 3 U m U U � U z U Z U W W W x w W- � (n W- W- H � J > Z � Er°i �N M - - - -o -o - U UV�� U� � m U� v� v W � � WI- >C I- UA � Qf- p ~ � YWF - - - - _ � Q ZZW ZWZ I� I� 2QZ 1. IH > U ® W �-CY o 0 0 0 0 o N M O 0 o O O O O o a o 0 0 0 0 0 0 0 o W J I- JUJU WH 0 � WQV•1f- � WIX .�rE-- o o N .- o o 0 0' o 0 0 o N o 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 o Q Z •--I -JZ J � HZ W - Q� W Z < i WQJQWJJZf- W I- W <C � (� Wn- H [� Iv.-°�. 0 Q gQ Q r-i U g f� Z W � Z I- s� r-I G 1 l I I I I 1 Q W 11! L(J Q Q Pa W Q Q W W Q � U W � , � '� �`: -� I "�" M ►� U z g c a. r-i LE#- 3 3 9 2-74 D 08 s,�,, L-! �•- 0 p O H i---I U W U F-I W W � Z H LL h-i 1. y N N N N N N N N N � QZQDZY7) ZD WWW0LLJ :D lna? �; t-� r N N M 0 O Q Q 0 Q m U 0 Q m U 0 J w C9 Q m O O ie p O O N N M ([) t0 r O O O u� N d O O O O O--- Q a m m U C3JWJ0WQJaC'S _ _ _ _ C3 Ili-I - _i_. (p (A O O O- O N N N N N N N N N N N coN N N LO Co� O O O QO 00 M d• tD CD n 00 H I'- - Lid 6 I � N N p,� N U N N N N N * d pppp pppp p� Cif O O M 0) fi O r() Cb O � O -00 W a k3 a W ID E a U W �- � F- U a- W �-a I� I�- � � ._ C J CD N N N N N N N N N N N N N N M �t .d d d eF d it d d eh et d Cn Cn •�} O O� CA O Cn q g J-m y O ` p O � •�{ d st et _ _ - PROJ, GIi. V,l R. ...... f11 �` i Cs _ M - E TI i LJ QO OO _ o ir Z - F 1- x N W U p =W QWC U I Z Q � O � O ZZ ZZ 2 i �- W 0 Z N y F U Li w w oU J X o : 0 vi vi z F as w ij 0 QO0 a NQ - O W W W m N O VI N< < < NF a la O O ¢ W w sh J m< m < 0 U O 3 3 m m m� < En N a Q O O p = LC) m' p p qWq Wq qWq Z IW I W O V)Lu Z 00 OW (nN Q W W J J 8 ya �8 6�_ I z a o 0 w N Z Y W\_ w J J w w \ \ �.�, ¢ #,r a mv I- (n a \ 2 �� ��� m F ®4 r o w ¢ J 0 z z O m\ m\o o z z N c=is 3 0 3 ?o o i o j w L w r��-Zzi d p; F et 0 W CL' �' ¢- ¢U 0 O O a tr W lli z Z Z . a a U U Q o Z m n- ¢ x co m to o F F n J a J �i d a d $ Zd d to w�y L�I LLI s - �; W S O ¢ 1-' a 0 dw a 0\ 0\ > > O O �$ ZU s) 2 - . r z W O) HU� Mz Z z� QNQQN ¢ 0 0 O O Hvi f- Vi a� a�vn 7dY Z a x rn to w o O d d nQ5 < U- 9 C~ Q �o Li z h 2 V) V) °� m m o (n O }Z 2 r m m N fn ac)`..� . �� a< `4 U U �qr m Qh m LL¢ aO 0 0 k Zvi LL! O "_ I O �_ tL z �WW ¢ o� �cW �� a I � a I Q z z o o tn3 (n3 U a z u� Q o �W¢ I ocn p �� w w e Z 0 <St U 3 O O Z V 3 r m z Z W m. ��\�vO p \ \ N m N_ m CSUI 0 O!n a - C) Nod- NU U OU �MtO O O 3 3 NJ (f) �, b �' z .I U �yw % �w Nm °- o •Z 0-1 0 _ -W{W�� W oz 3 3 a a } _ } _ x� X� x �1 �'( x o II O P 6 W"— LWL. Z Z Q W m� w-J LL J W� 00 w � 00 J "J= O O LL (n LL (n - J� J� J N J .... �J w w0 O W Q�Y a'Y I-LL. w O= 4 C`1 U �: I H H W a W m N a N aC3 < W m'O m= O �.O a " m C9 Q w I N N W W <� < < x<..�< > > I I 1 : p O !-"a= LL claw Om * �Z n p00 pQ W Z O O a a `pW UJ '_>j O Lim N i► is N O d r LL Z� LL m m I O_ I O - H H O N N 0 O O Nrn m m °N' ma r m a'No H 2m torQ 0- jr z zZ 'O V p m O^ U U O > > M p LL' v�r p �O 36 07O U QW j ! 1am � V=►- ^ 2 Y Z �L�La rm�,1a W wc� " � >2'"M >0 M Z l)-� CV m N r m N CC tY[C ; LLI U,:)o z m ._ w J'.t < Q¢ J O > t�,Z� oo L� g� �� < F g(� R 2 N a _I > Z Or Cq = N 2 j - i I I --- < _tn a r. 12 0000 I '� En 00 y � 1 f -l<L I U IUQ-W O I a0 N h 7 < IIAJ 00 M C-A w o cn 'n Ln o co ao - ' R U a w �n 4 LLI o o N cn Z z z z z N N cn Z O c -� ,f x -d M I M d Is M I'D ,-_ --I r) R J �(p M d d d I 1a. n y I Y _ o, . o o ,. O� o- O O & c Cl l i ) O Ln O N N N �5g - a Y z ;« o © I �/I �� N 1O� N O 0 r• co LJ r i 2 I Og Qg I I i i i # QN ¢N QN O 0 CON 1 0 O O N M N N NO OZ N N ( -- �Q1-L pQT-i 0 W 3 0 _ m _ � z N U W U0 Uo CU p � cV a _I �Q . i w¢ <V) aom� aOa ak-i1 I - I O ao0� ��z_ �wz z j >� OJJ O i � ^ � ,iivv ��LJ Z -OZ oQ < m I I W Q Z-0 Nam w vmCL Xa� Paz . Oat . pQ < � j C� w 0 0 Qa-Of o 3 w�23 m w a ►-vV) o Z a w tL I i'°z oz o Q m w oN� m0'0 mom �0 < E ) �. O w o'w a g 1 U U f a '~ Q Z C'1 2 in O N<L Oa qQ Q \� N z W No C * m� �Mw : gro * �o r� r a I 3 �_ g t � ; 0 5 Z LLI Lij O � m r-KN * riN -IN rIN rIN r KN I-- V) V) Q I I s 1- T - ,---- - - — — �;, h * Mr xM SM MN MN �IN s E O * >1 �00 �IOO m0 000) d 9 WO WO Vag t - Lal �_ r - -- -a-- F 0 S LL a ) 1 w En O I I Zw X X R I N a' 0 N I a 0 LL Z a I Z 0 ,� (0 Z i a z N I x - I = M m I ¢ ¢ i (n t0 ¢ N c0 tee h O ! re ` -! v t� p < m I I N O ¢ ¢ ¢ 3 ¢ J I _4 0 (D co ¢ © o m m ¢ \ < \ I I M Cd v v i a LC.) M un � U I s C:] e N \ N I 0 : O I Z Z Z O O O p O 00 O O O N M O 40 00 CA M 1- _ CY ® m 3 I O M M I I O I O U U (0:. tD h h N N N M O < h h h .h h T h \. O M O 'l'1 O O N d• O co O I ;- M r> `f s o f �I Csi? '�..°° o tp 00 r.. (� t0 tLT = -, O M N, C`-' a:.F °`_ .�._ < s^� O ° Lj I W N h. N 0 p = = 1 0 O 1NM 000 o00 �U N O N O t c cp c co c ak' �p �p �p t�0 000 O O 00 O O O O N ! ,- O C14 C� O (n C� ttJ LJ O O O. O N '- 9k k -=L �k -.iL a M M N N O O I W N N I ,� I O o I O N O N I I I I 0 1 I I R al 1C) CD O O ttl M N O O 0 (0 t0 a LL O M R m M to M M O ; h N U CN CA (Cp (00 M N M M C7 N o o C7 p eF h o h O I C9 C9 1- C7 C7 C7 C7 IN- N N N N I li 7 7 0 0 0 10 m L] C1 a cj' L t r - > d0 cV x S rn rn m N O r~ N o C�c� (C�� C� (� (((��� CC(��� yyy L� L� mm > M M CJ U Q O O O 0 O M O N 0 � a 30 30 03 30 n � 0 Q 0 O � � � M 0� m t[') m LL'] 1n � 1-- i`L � N 0 0 0 0 F- � f-- L] (.� 0 0 s ; ClI :� ' I � �z L._ c� c7 h (n a > > > 3 h O N 3 3 d rn M rn M - --- O a O N I i I DO LIJ (n cn N z a W 0 0 0 0 _U U U m LY rY tr W W W W - _ J _ _ _ _ - - _ � � � � � J J J J J J J J JI 4J Q Q Q Q a' ~ a a s a a a m m a a s Q a m m a a a a. J W a a m C ~ a a a a a a m a a m a a a a a a a a. a tr [>: a a j I� < a U Q > > _ > > > > > > > w v=) vo) voi t=n (=n v=) v=) ¢a¢a¢a:<a a c� c� c� j Q N N - N N (n N (n N N O In a' tY a' a' _ _ J J J J J J J J a Z LL h H J N J >- >- } } J J N F- I- f- H F- H W N H h H N H H O `'O O O O O 0 0 N © J J - - [L' a CL' LLJ m LL L d J w W O x 0 U O m m m m W p tiR 0 z z Z Z Z z Z Rr z Z Z z Z Z Z U Y z U U z U z U Q O O O O O < Q ¢ Q O O O ¢ 3 3 J O m C7 = C9 = O = W W W W W W W W W w W W W W Lr m J J J Y J J F- I- N H J J J h Z H O C9 CC _ Q = L�` m O Z <(7 (�¢(,' ¢O [r W La] W W O O O W W W W LtJ W < < O ¢ _ a a tr a : ¢ o 0 0 0 0 0 0 o O o Q ¢ Lr a- m E � CL a _ a- a a a- a- a- z_z-z-z > > _ > w a a a a a x w a w U 0 0 Lr � w a W. c� a I O C:1 a a a a a a a a a a w 3 U U U U r, I c 0- Q < U o _ _ > �, a z F �, k , k� k' k ,. k z z 0 0 �- z z ¢ - - - - - k_`'' - - - - - - - af F F F a F Q ¢ ¢ ¢ m ki1k-' ki1 03 "�1 m LLI U V) 3 Z x 3 z J x x x x x x x x x W z z z N N N N K f 3 z 3 Z = _ > > _ _ _ _ _ _ _ _ _ _ _ �_ w Q g Q Q w Q N O N (n m V) N N w to to to (n (n ¢ ¢ ¢ (n (n (n U) (n ul 0 t : I tr I � � € �_ O FW- H W W W RiJ z < > LaJ 0 M " ¢ ¢ ¢ Q < < Q O O O 0 0 0 0 W W W W w w 0 a CJ a a a a a Z (of C3 C3 01 Or C3 C3E Q W S W W W < Q Q < = O O O O O C9 0 0 0 a a a 0 0 C9 C7 O C9 C9 G? S m a m m (A Z _m W Z m m Im m m m m m Z LY m U U U U � m m Z Z W W W W W W W W = W W W W W W W J d(n Q(n�d to�d(n 3 3 3 3 m a a a a a 0 0 0 0 a < ¢ 0 0 0 0 0 a 0 Cl ) O o m O (^ w s LL a < \ ~ W ¢ LU�i W Z Z w O Z z e f- ^ I O O 3 . (n O W.� M Z ZQ a to (n Y V LIJ w w w w p Jo Z ¢ < w L�i ¢ ►- O (n v) L_'3 CL m N z < Z 0 U m a' to (n to M i- a a to O a c� a c� ¢ Y Y I W _ a U F O 0 O 0 0 0 0 p w Z m r _ � a }^ U U U Npa NJ 2QJ OJ w a Z Z CC m a a 0 0 LL w Z . < O p J Q Q O O J Z (n s Z m z (n Z Z Z Z J (7f W C9 O 1 LrJ � � �'' z w w �� W � (n (D (n uj 5 m 5 I I w < ¢ ¢ ¢ w J w w o = N :° a Z¢ I ¢ a z O N o ) �: O ¢ Q O W LL LL Q O[n U." . N J J F- Z -1 U U 0 U U N m U W ¢ N w W J - W U , Z� mO 3 Z Z 0 [>: = Rn Z � � s O (n � N W W Y Y Z Q O U = > 3 ~ ~ m Z = 2 Lam W m Z O a Z p 0 \L1 I \LW O 0 0 0 }a (n 0\ 3 0 0\ (n = O N U U �[ ][ Q L) W W W W Q m0 L�i a 0 �n to N 3 w ZO Y m 0 U = ZO F- W - W (O 0 ¢ W R,_z m < M W - O Q Q U U CL 3 m C� a 0 } Z z N U - _ ¢ U FU W M LL0� U v v x a a s z < z = m m o o Q ^ o w ¢ v a y Y O Q = Y U Y U 0 rn x `-'LL N Z U w m (n M 3 J M 3 O O O o O a w w w w m ►- (n c� d �i I a a a a' Q Q O m < w (% O �i J O d M N O 3 -1 a e m jLJ J O O N a W ' W J W - U m O = O �• m U 0 0 Q Q Z v Q Q w W C9 J O J J a a N 0 J W w z J > > Z Z W O W 4 Y W Y LL \X LL X LL f- H H H F- R O W J Z < pp v0 a a o0a W a a w m ' J Y Y W W Z Z W W W Z U W S O W O O ►- H N J t- L.L p ¢ O Z z W W J U 0 0 0 0 0 C-0 a' O p UO U Y YLL a a 33 O Q O U U U U LL W LL _ N m z w w Z O O O U m 1� a (n 7 � ' O0 w � Z z ¢o ¢ O VO U U b 3 = Atli 3 = (n ¢ 3 to =>- _� =O =0 m J J J < O O O O !- m O m m W W o w S m (� _� Oa wa C9 C9 N ►- z0 ZO = m m . Z m00 ¢ate z Z w < ¢ w w � JmN V) V) a 3 a OZ OZ OF OF � m m m m ¢ t- U U U U J a o < *3 m m 0 0 O J J z vOiW Lu Li w = = a I J � N � U N .J Z Z "Z � W F W F ¢ ? UrJ U W 1,l W J CL' a W W -1 _a' _LY O 00 O O O O Q Q Q w < W < - W W Z w W 0 J W W W (n (n w = N W Q U > > 3 f- O ¢ F- m W W W W Q } = I- 2 S = z z w 0 0 0 0C z z _} O Q v w W w Z N O S N p < = =¢ r � Q = C9 C9 w � � � w� W� o : z zz � ZX O O Q = = J = w co U LU,1 `� tr0 Rr0 a� a� �- ►- m 3 m c� 0 < ¢ a n ¢ a �J z z (n tr z o J z z �J N - z z W o 1- w w z z z z �n o o c� x w a a a =z z o = Y Y Y o LL z o z m m n F- w w a p J a a a - 1 d - 1 It Z (n N N J W a a a a U 0 U M � M m W H H W ZE m _ C !L Q Q IL W > X > H E- d m m 0 m 0 x a x N N 0 Q d =i7 0 m O w W w W 0 � � Z OL a N = z z W w O_ _O O J O O N a a a [r U Y --1 O m L,1 Z c) O (�� LL 'La I !- h p = n0 �O NO 1- a z O� W Oaz Y y m m Z Z y 0 O O - 3 Z 0_ O ¢ U a L,1 W L�� L� ¢ U 0 J (n 0 m Z z a U J 0 (n Cn O 0 z F > Q O � U U C 9 Q Q f- H 0 Q W F- 0 = 0 = O � a a m - N M N O - O Q Z Z z Z '�L1 tl`� (n - m < J J U U (n m 0 0 } - O Q (n - f- < < LyJ Q w Q 0 0 0 0 0 Z Z a H I- i- H O m Q ¢ m O N O O Y U W W I a' a O O 0 W W � 3 . I m W U a a ¢ < O a' 0 m' O O Q Q } } > = N _ W d W W W N W O I o O i- O O O O lL LL 0 QQ Y 0 0 0 CC W Q 0 h N. _. R W Q Z I C2 C'J_ I-N H N 3 Z Z N Z 2 r S 2 2 2 x 2 X X X a o = } z 0 O J U 0 0 w O m U O O 0 0 W J 3 Z Z _ _ .s _ I _ <( , w w a L m 3 W- Li w_ N OZ x tY F x a 2 m 2O 2 (n 2 a d Z z ��,,1 to < - - } - F - a Z = 0 0 a m m tr U - c? C. Z O Z O O L O O W J CC O O J = m O a' O Lr a O U Q Q ¢ F- Z O Y W a 10 _I N N I = I Z z I R Y F RL�, F LL- m F Y _ _ w w O O 2 J RYl to N N U 0 < w w w U U J J N N O O O O O N w ? z 0 J 0 = Z Q Z Q 0 U L1L w LL o U Y Y H H (n p to (n a N U. H O O ¢ ¢ 3 Q = ° _ _ ° a W w a a H O a c F- a to W m si 7_ XI Q Q p -u' Q � N = [C �N Q z Z O ¢ Q O O Ze Z\ Z\ < Z = Q Z= Z2 z Z O w O o N 40 N Q � = a e e e e O I- < ¢ < ¢ x X < ¢ a OW e O Q >r = Qw X <g a0 LJ J J gr,W W C3J O� O p ¢ N O O X o Z O Z U U W W 3 3 U Z x m m m I W a p 0� W W r-.� _ 9 U CL_ U m m U () LLL .- I-i 3 ri 3 LL(n LL V) LL F- LL a m N N d M H N M d t00 n n t00 N N N M N N m N Q Q 0 0 0 M �L N j ® ® _ _ _ JJ J _ _ '' a aC V) Q 1 W C? O W U a U W �i O LL (n 0 - -- - - -- -- i- j O O O O 0 0 0 0 O O O o O 0 O O 0 O O O O O O O 0 O O O O CV o O o O O O O O O 0 O O o O O 0 0 0 O O O O O O O O O O O 0 O O r O O ! 010 0 - I - r CN _ N IN N R I �s ' . 331274 ®0�d009 1 1 I N N M M N N d tcZD O O Ln 1n in 1n O O ODATE: 5-20-2008 O U N M O 0 M N Q m U M O to O +► O O < N M M O O O 00 CA O O O d N M O cC OD 0 O N M O t0 O t0 h O Q M O M O ¢j !n CI h C» O.. 00 (s t) O C�5 (n� AA AR/-•per LLJ O 0 O .x, O iF N N N N N 1i� O O O O O O O it ¢ (O h N N N M O O w h h h h h h h w w h h h h W M CA O 00 O O O 40 t0 (O t0 t0 C0 h h f'-< � T �' R V J. M G I- J.R. r r N M M M M M O t0 t0 t0 O O O O N O O O 1a 1M LO O O O O et O O t0A 10A COLO 10A O O O h 00 N OtD t0 t0 `� O O 40 40 CO (O co CO CO 40 co 40 co CO CO t0 t0 CO t0 h h h h h h h h GO 00 00 O 00 00 UO 0 00 (p t0 t0 m m tlCr f W'- CL' a- C,., tT Cs` .-- e \. LUv O ..m m 0 i LID L s i I