HomeMy WebLinkAboutGRACIE FITNESS - FOOD - CLOSED Y9,�QYn� 1�aecz( �c�o
Bellaire, Dianna
From: Juliano Coutinho <Juliano@juniko.com>
Sent: Tuesday, January 12, 2021 10:31 AM
To:• Bellaire Dianna
,
Subject: Re: LATE NOTICE- 2ND DEMAND
Hi Dianna,thanks for contacting me about the food license, unfortunately at this time we are no longer serving any type
of food in our establishment due to the COVID-19 and we don't have any future plans to have it back.
Many thanks and stay safe!!!
Juliano Coutinho
JUNIKO LLC COO
Chief Operating Officer
92 Barntable rd
Hyannis, Ma 02601
Office: 508-827-7814
Email:juliano2j uniko.com
Website: www.iuniko.com
On Jan 12, 2021, at 10:22 AM, Bellaire, Dianna <Dianna.Bellaire@town.barnstable.ma.us>wrote:
Please read the attach delinquency notice. If you have any questions,you may contact me.
Dianna Bellaire
Permit Technician
Town of Barnstable
Health Division
200 Main Street
Hyannis, MA 02601
P:508-862-4643
Fax:508-790-6304
Email:Dianna.Bellaire@town.barnstable.ma.us
The information contained in this electronic.transnnission("e-mail"),including any attachment(the"Information"),may
be confidential or otherwise exempt from disclosure.It is for the addressee only.This Information may be privileged
and confid.enti.al work.-product.or a privileged and confidential cona.naunication. .1.c Information may also be
deliberative and pre decisionalin nature.As such,it is for internal use only.The Information may not be disclosed
xvithout the prior written consent of the Director of Public Fleal.th.and/or.th.e'fown.Attorn.ey's Office of the'fown of
Barnstable.If you have received this email by mistake,please notifq the sender and delete it from your system.Please do
not copy or forward it.Thant:you for your cooperation.
1
Town of Barnstable BOARD OF HEALTH
JohnT.Norman
Board Of Health Donald A.Gaudagnoli,M.D.
BARNSTAB.e, PaulJ.Canniff,D.M.D.
MAW
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: 1048 Issue Date: 01/01/2021
DBA: GRACIE FITNESS
OWNER: GRACIE FITNESS HYANNIS LLC.
Location of Establishment: 92 BARNSTABLE ROAD HYANN A 0 0
Type of Business Permit: FOOD SERVICE
Annual: YES Seasonal:
IndoorSeating: 12 Outdo rSeatin \ 0 T al Seating: 12
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:
Food preparation limited to smoothies and protein shakes ONLY!
I
�► Town of Barnstable BOARD OF HEALTH
John T.Norman
Board of Health Donald A.Gaudagnoli,M.D.
EARNST 13UL Paul J.Canniff,D.M.D.
, � �w 200 Main Street, Hyannis, MA 02601 F.P. Thomas Lee Alternate
Phone: (508)862-4644 Fax: (508)790-6304
www.townofbarnstable.us
Permit to Operate a Food Establishment
In accordance with regulations promulgated under authority of 105 CMR 590.000 M.G.L. Chapter 94 Sections
305A, 3056, 146, 189 and 189A; Chapter 111, Sections 5 and 127A, a permit is hereby granted to:
Permit No: 1048 Issue Date: 02/28/2020
DBA: GRACIE FITNESS
OWNER: GRACIE FITNESS HYANNIS LLC.
Location of Establishment: 92 BARNSTABLE ROAD HYANNIS, MA 02601
Type of Business Permit: FOOD SERVICE
Annual: YES Seasonal:
IndoorSeating: 12 OutdoorSeating: 0 Total Seating: 12
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: Q�
FROZEN DESSERT: Thomas A. McKean, IRS, CHO, Health Agent
FOR ESTABLISHMENTS WITH SEATING:
PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE
Restrictions:
Food preparation limited to smoothies and protein shakes ONLY!
f
Town of Barnstable John T.NOF
o BOARD No HEALTH
� rman
Board of Health Donald A.Gaudagnoli,M.D.
i BAPNSTAOLZ t Paul J.Canniff,D.M.D.
200 Main Street, Hyannis, MA 02601 F.P. Thomas Lee Alternate
Phone: (508) 862-4644 Fax: (508)790-6304
www.townofbarnstable.us
Permit to Operate a Food Establishment
In accordance with regulations promulgated under authority of 105 CMR 590.000 M.G.L. Chapter 94 Sections
305A, 305B, 146, 189 and 189A; Chapter 111, Sections 5 and 127A, a permit is hereby granted to:
Permit No: 1048 Issue Date: 12/10/2019
DBA: GRACIE FITNESS
OWNER: GRACIE FITNESS HYANNIS, LLC
Location of Establishment: 92 BARNSTABLE ROAD HYANNIS, MA 02601
Type of Business Permit: FOOD SERVICE
Annual: YES Seasonal:
IndoorSeating: 12 OutdoorSeating: 0 Total Seating: 12
FEES
FOOD SERVICE ESTABLISHMENT: $250.00 YEAR. 2020
RETAIL FOOD:
COTTAGE FOOD OPERATION: Permit Expires: 12/31/2020
B&B-FULL BREAKFAST:
CONTINENTAL BREAKFAST:
MOBILE-FOOD:
MOBILE-ICE CREAM: Ga�
FROZEN DESSERT: Thomas A. McKean, RS, CHO, Health Agent
TOBACCO SALES:
FOR ESTABLISHMENTS WITH SEATING:
PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE
Restrictions:
1 �
For Office Use Only: Initials:
°` '°'►�.IKE Town of Barnstable .,
�' Date Paid • Amt PdPd$dSD
BARMABU, Inspectional Services , 1
'639 Public Health Division
FO MAC
Thomas McKean, Director All
200 Main Street, Hyannis,MA 02601
Office: 508-862-4644 Fax: 508-790-6304
APPLICATION FOR PERMIT TO OPERATE A FO D ESTABLISHMENT
DATE 0 NEW OWNERSHIP RENEWAL
NAME OF FOOD ESTABLISHMENT:
ADDRESS OF FOOD ESTABLISHMENT:
MAILING ADDRESS(IF DIFFERENT FROM ABOVE):
E-MAIL ADDRESS: �� WM
TELEPHONE NUMBER OF FOOD ESTABLISHMENT:
TOTAL NUMBER OF BATHROOMS:
WELL WATER:YES 1/NO- ... (ANNUAL WATER ANALYSIS REQUIRED)
ANNUAL: V SEASONAL: DATES OF OPERATION:_/ /_ TO
NUMBER OF SEATS: INSIDE: OUTSIDE: TOTAL:
SEATING: MUST OBTAIN A COMMON VICTUALLER'S LICENSE FROM LICENSING DIV.
***OUTSIDE DINING REMINDER***
OUTSIDE DINING MUST BE APPROVED BY THE HEALTH DIV.AND LICENSING.AND MEET OUTSIDE DINING
REQUIREMENTS.
IS WAIT STAFF PROVIDED FOR OUTSIDE DINING?
IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S)?
TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW)
FOOD SERVICE
RETAIL FOOD-ONLY required for TCS foods(foods requiring refrigeration/freezer)
BED&BREAKFAST
CONTINENTAL BREAKFAST
COTTAGE FOOD INDUSTRY(formerly residential kitchen)
MOBILE FOOD
FROZEN DAIRY DESSERT MACHINES ... (MONTHLY LAB ANALYSIS REQUIRED)
CATERING ... (CATERING NOTICE REQUIRED BEFORE EVENT(SEE PAGE#2)
*** SEASONAL,MOBILE &NEW FOOD ONLY***
REQUIRED TO CALL HEALTH DIV.FOR INSPECTION PRIOR TO PERMIT BEING ISSUED
PLEASE CALL 508-862-4644
Q:Wpplication FormsTOODAPP 2020.doc
OWNER INFORMATION:
FULL NAME OF APPLICANT10�
SOLE OWNER: YES NO OWNER PHONE# � o �D�✓ ��/
ADDRESS 2. jX -3
CORPORATE OWNER:
CORPORATE ADDRESS:
PERSON IN CHARGE OF DAILY OPERATIONS:
List(2) Certified Food Protection Managers AND at least (1)Allergen Awareness Certified Staff
All FOOD ESTABLISHMENTS must have 1 Certified Food Protection Manager PER SHIFT.
**ATTACH COPIES OF CERTIFICATES** The Health Div. will NOT use past years' records.You
must provide new copies and POST THE CERTIFICATES at your food establishment.
Certified Food Managers Expiration Date Allergen Awareness Expiration Date
4
GNAT P ICANT DATE
***FOOD POLICY INFORMATION***
SEASONAL FOOD SERVICE: All seasonal food establishments,including mobile trucks must be inspected by the Health Div.
prior to opening!! Please call Health Div.at 508-862-4644 to schedule your inspection. Please call at least(7)days in advance.
FROZEN DAIRY DESSERTS: Frozen desserts must be tested by a State Certified lab prior to opening and monthly thereafter,
with sample results submitted to the Health Div. Failure to do so will result in the suspension or revocation of your Frozen Dessert
Permit until the above terms are met.
CATERING POLICY: Anyone who caters within the Town of Barnstable must notify theTown by fax or mail prior to catering
event. You must complete a catering notice found at http://www.townofbarnstable.us/healthdivision/applications.asp.
OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited.
NOTICE: Permits run annually from January 1 st to Dec.31"each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN
THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC 1st.
Q:\Application FormsTOODAPP REV3-2019.doc
f
' w Town of Barnstable BOARD OF HEALTH
't+ Paul 1 Canniff,D.M.D.
Board of Health Donald A.Gaudagnoli,M.D.
' tsr�ar►[st� John T.Norman
q 200 Main Street, Hyannis, MA 02601 F.P. Thomas Lee Alternate
a ° Phone: (508) 862-4644 Fax: (508)790-6304
www.townofbarnstablems
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: 1048 Issue Date: 12/20/18
DBA: GRACIE FITNESS
OWNER: GRACIE FITNESS HYANNIS, LLC
Location of Establishment: 92 BARNSTABLE ROAD HYANNIS MA 02601
Type of Business Permit: RESTAURANT
Annual: YES Seasonal:
IndoorSeating: 12 OutdoorSeating: 0 Total Seating: 12
FEES
FOOD SERVICE ESTABLISHMENT: $250.00 YEAR: 2019
RETAIL FOOD:
COTTAGE FOOD OPERATION: Permit Expires: 12/31/2019
B&B-FULL BREAKFAST:
CONTINENTAL BREAKFAST:
MOBILE-FOOD:
MOBILE-ICE CREAM: G:
FROZEN DESSERT: Thomas A. McKean, RS, CHO, Health Agent
TOBACCO SALES:
FOR ESTABLISHMENTS WITH SEATING:
PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE
Restrictions:
i
FINE For Office Use Only: Initials:
Town of Barnstable
� Date Paid rAmt Pd$
BAMSTASIX, t Inspectional Services p
°rEo Public Health Division Check# 1
Thomas McKean, Director
200 Maui Street,Hyannis,MA 02601
Office: 508-862-4644 Fax: 508-790-6304
APPLICATION FOR PERMIT TO OPERATE A/FOOD ESTABLISHMENT
DATE i NEW OWNERSHIP RENEWAL V
NAME OF FOOD ESTABLISHMENT: c..tr
ADDRESS OF FOOD ESTABLISHMENT: Iota g� 'K./v�(iI' [�! / o E'I� V7 KZZ5
MAILING ADDRESS(IF DIFFERENT FROMABOVE):
E-MAIL ADDRESS: ��14f`40 (6, SL*w K0 'com
TELEPHONE NUMBER OF FOOD ESTABLISHMENT:
TOTAL NUMBER OF BATHROOMS: Z'
WELL WATER: YES "NO- ... (ANNUAL WATER ANALYSIS REQUIRED)
ANNUAL: SEASONAL: DATES OF OPERATION: / /_ TO
NUMBER OF SEATS: INSIDE: /2, OUTSIDE: TOTAL:
SEATING: MUST OBTAIN A COMMON VICTUALLER'S LICENSE FROM LICENSING DIV.
***OUTSIDE DINING REMINDER***
OUTSIDE DINING MUST BE APPROVED BY THE HEALTH DIV.AND LICENSING,AND MEET OUTSIDE DINING
REQUIREMENTS.
IS WAIT STAFF PROVIDED FOR OUTSIDE DINING?
IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S)?
TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW)
V 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: / , �m�
"w�!/
FULL NAME OF APPLICANT 5Uy� `�GIA4
SOLE OWNER: YES/NO OWNER PHONE # C - 200�7 6 5J
ADDRESS / �� �I7 A4#f 0&p-95
CORPORATE OWNER: MICA L/ EDERAL ID NO. :
CORPORATE ADDRESS:
PERSON IN CHARGE OF DAILY OPERATIONS:
List (2) Certified Food Protection Managers AND at least(1)Allergen Awareness Certified Staff
All FOOD ESTABLISHMENTS must have 1 Certified Food Protection Manager PER SHIFT.
**ATTACH COPIES OF CERTIFICATES** The Health Div. will NOT use past years' records. You
must provide new copies and POST THE CERTIFICATES at your food establishment.
Certified Food Managers Expiration Date Allergen Awareness Expiration Date
1. / / 1.
2.
SIGNATURE OF APPLICANT DATE
***FOOD POLICY INFORMATION***
SEASONAL FOOD SERVICE:All seasonal food establishments,including mobile trucks must be inspected by the Health Div.
prior to opening!! Please call Health Div. at 508-862-4644 to schedule your inspection. Please call at least(7)days in advance.
FROZEN DAIRY DESSERTS: Frozen desserts must be tested by a State Certified lab prior to opening and monthly thereafter,
with sample results submitted to the Health Div. Failure to do so will result in the suspension or revocation of your Frozen Dessert
Permit until the above terms are met.
CATERING POLICY: Anyone who caters within the Town of Barnstable must notify theTown by fax or mail prior to catering
event. You must complete a catering notice found at http://www.townofbarnstable.us/healthdivision/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.31s1 each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN
THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC 1st.
QAApplication FormsTOODAPPREV2018.doc
yoFTNe rqr TOWN OF BARNSTABLE HEATH INSPECTOR'S Establishment Name: Date: Page. of
c OFFICE HOURS
BARNSTABLE. PUBLIC
2 0 MAN STREET 3:3030-4:30 P.M.
DIVISION - :00-s:30A.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified
�A 6}q: �•� HYANNIS, MA 02601 sos-s2-4s44 No Reference R-Red Item PLEASE PRINT CLEARLY
rFDN1P�� FOOD ESTABLISHMENT INSPECTION REPORT
Sz��L
Name I Date" a of Type of Ins en ction
er Routin -
Address >`+ Risk FaKservicaj -ins e
Level Re ai r s nspection Y v
Telephone Residential Kitchen Date:
Mobile Pre-operation
Owner HACCP Y/N Temporary Suspect Illness
Caterer Gener Complaint
Person in Charge(PIC) Time Bed&Breakfast H CP
In: ther.
Inspector Out: , A
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
51
❑ 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 C4-
❑ 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 IV
❑ 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) )202D 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 [:]'Embargo Emergency Closure ❑ Voluntary Disposal ❑ Other:
checked indicate violations of 105 CMR 590.000/Federal Food Code.
23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations,
24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F.
25.Equipment and Utensils 6=One critical violation and.less than 4non-critical violations 9 _
(FC-4)(590:005) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot
26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than 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,.?to al viol critical violations. If 1 critical refrigeration.
29.Special Requirements within 10 days of receipt of this order. violation;4 to 8non-critical violations=C.
p q (590.009)
30.Other DATE OF RE-INSPECTION: Inspector's Signature Print:
31.Dump r screened from public view,
Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N khA 4�1
#Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Signature Print:
Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N
Dumpster Screen? Y N
Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions
Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.)
FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to
1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45'F Within 4 Hours*
590.003(B) 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.* 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
EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 590.004(F)
*
2 590.003(C) Responsibility of the Person-in-Charge to Other* * 3-501.16(A) Hot PHFs Maintained At or Above 140°F
7-102.11 Common Name-Working Containers
Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F*
Storage*Applicants* 3-302.11(A) Food Protection 7-201.11 Separation- *
20 Time as a Public Health Control
* P g
590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 7-202.11 Restriction-Presence and Use* 3-501.19 Time as a Public Health Control*Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.004 11 Variance Re uirements
590.003(G) Reporting by Person in Charge* 3-304.11 Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions* ( ) q
Contamination from the Consumer
3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR
3-306.14(A)(B)Returned Food and Re or 7-204.12 Chemicals for Washing of Food* Produce,Criteria HIGHLY SUSCEPTIBLE POPULATIONS
590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated
ted or Contaminated g * HSP( )
Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and
FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels*
4 Food and water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs*
590.004(A-B) Compliance with Food Law* 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 1 Eggs mid Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. L16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY
3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-60311 Consumer Advisory Posted for Consumption of
4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or
Equipment
5-101.11 Drinking Water from an Approved System* * gg Not Otherwise Processed to Eliminate
590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* eff-ri°e 11112001
4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec*
590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* 3-302.13 Pasteurized Eggs Substitute for Raw Shell
Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min* Eggs*
4-702.11 Frequency of Sanitization of Utensils and Food
q y 3-401.11 A 2 Ratites Injected Meats-155°F 15 sec*
3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* ( )( ) J
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 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
Requirements.
5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec*
3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) . Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES
3-301.12 Preventing Contamination When Tasting* * (Blue Items 23-30)
3-202.15 Package Integrity* g g 3-403.11(C) Commercially Processed RTE Food-140°F Critical and non-critical violations,which do not relate to the foodborne
* 12 Prevention of Contamination from Hands 3-403.11E Remaining Unsliced Portions of Beef Roasts*
3-101.11 Food Safe and Unadulterated ( ) g illness interventions and risk factors listed above,can be found in the
6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000
3-202.18 Shellstock Identification* 13 Handwashing Facilities 3-501.14(A) Cooling Cooked PHFs from 140°F to 70°F
3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Item Good Retail Practices FC 1590.000
Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003
* 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004
3-402.11 Parasite Destruction Temperature Ingredients to 41'F/45'F 25. Equipment and Utensils FC-4 .005
3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006
590.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007
7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 .008
HACCP Plans 6-301.12 Hand Drying Provision 29. Special Requirements 009
3-502.11 Specialized Processing Methods* 30. 1 Other
3-502.12 Reduced-Oxygen Packaging Criteria*
8-103.12 1 Conformance with Approved Procedures* S:590Formback6-2doc
*Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 500.000.
oFTHE roh TOWN OF BARNSTABLE HEALTH INSPECTOR•s Establishment Name: Date: 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
MA
�0� HYANNIS,MA 02601 MON.-FRI. No Reference .R-Red Item PLEASE PRINT CLEARLY
94,,FDMP�a FOOD ESTABLISHMENT INSPECTION REPORT 508-8624644
Name Date ' j a of T o inspection
e/� oAoutineJs 3
Ion
Address �' Risk ood Sery pection
Level Previous Inspection Q
Telephone ECS '1 1 Residential Kitchen Date:
Mobile Pre-operation
Owner HACCP Y/N Temporary_ Suspect Illness
• Caterer General Complaint
Person in Ch rge(PIC) Time Bed&Breakfast HACCP
In: Other
Inspector •u Out:
Each violation checked requires an explanation on a 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 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) •fi�
4.Food and Water from Approved Source❑ pp ❑ 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) e;�E)
❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HSP - n
❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY 1
❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories L 'L L
Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations
Critical(C)violations marked must be corrected immediately. (blue 8�red items) I
� ��jl Corrective.Action Required: No ❑ Yes
42
Rating
Non-critical(N)violations must be corrected immediately or Overall cn*v�w
within 90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑ Employ Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension
C N Official Order for Correction:Based on an inspection today,the items ❑ Embargo F] Emergency Closure ❑ Voluntary Disposal ❑:Other:
checked indicate violations of 105 CMR 590.000/Federal Food Code.
23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations,
24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F.
B=One critical violation and less than 4 non-critical violations 9
25.Equipment and Utensils (FC-4)(590.005) cited-in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot
26:Water,.Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If
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,orlack 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 anon-critical violations. If 1 critical refrigeration.
within 10 days of receipt of this order. violation,4 to anon-critical violations=C.
w
29.Special Requirements (590.009) y p
30.Other PATE OF RE-INSPECTION: Inspector's Signature Print:
31.Dumpster screened from public view "!tai�, -
Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N
#Seats Observed Frozen Dessert Machines: Outside Dining Y NXIC Si tune Print: p
Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N
Dumpster Screen? Y N I.0,
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
Duties Cooked and RTE Foods.* * 19 PHF Hot and Cold Holding
2-103.11 Person-in-Charge
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* *
2 590.003(C) Responsibility of the Person-in-Charge to Other* * 590.004(F)
7-102.11 Common Name-Working Containers 3-501.16(A) Hot PHFs Maintained At or Above 140°F
Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F*
Applicants* 7-201.11 Separation-Storage*
pp 3-302.11(A) Food Protection* 120 Time as a Public Health Control
590.003 Responsibility of A Food Employee or An 7-202.11 Restriction-Presence and Use* *
(� p y3-302.15 Washing Fruits and Vegetables * 3-501.19 Time as a Public Health Control
Applicant To Report To The Person In Charge* 7.202.12 Conditions of Use
3-304.11 Food Contact with Equipment and Utensils* * 590.004(11) Variance Requirements
590.003(G) Reporting by Person in Charge* 7-203.11 Toxic Containers-Prohibitions
Contamination from the Consumer
3 590.003(D) Exclusions and Restrictions* 3-306.14(A)(B)Returned Food and Reservice of Food* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR
590.003(E) I Removal of Exclusions and Disposition of Adulterated or Contaminated
Restrictions 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS(HSP)
Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and
FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels*
4 Food and Water From Regulated Sources g Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs*
590.004(A-B) Compliance with Food Law* * 3-801.11(D) Raw or Partially Cooked Animal Food and
* 4-501.11] Manual Wazewashing-Hot Water 7.206.12 Rodent Bait Stations
3-201.12 Food in a Hermetically Sealed Container Sanitization Temperatures 7-206.13 Tracking Powders,Pest Control and Raw Seed Sprouts Not Served*
3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served*
3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS
3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY
3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of
* 4-601.11(A) Clean Utensils and Food Contact Surfaces of E s-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or
5-101.11 Drinking Water from an Approved System * gg Not Otherwise Processed to Eliminate
590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* effecr;°e;nrzoo;
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 Wild Mushrooms Approved By 2-301.11 Clean Condition-Han Arms*
Hands and A * ( )( ) P
Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to
3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodbome illness interventions and risk factors.
590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail
3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special
Requirements.
5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec*
3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) , Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES
* 3-301.12 Preventing Contamination When Tasting* * (Blue Items 23-30)
3-202.15 Package Integrity g . g 3-403.11(C) Commercially Processed RTE Food-140°F Critical and non-critical violations,which do not relate to the foodbome
3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3-403.11E Remaining Unsliced Portions of Beef Roasts*
( ) g illness interventions and risk factors listed above,can be found in the
6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000
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
3-402.11 Parasite Destruction* 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004
5205.11 Accessibility,O eration and Maintenance Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 .
3-402. Records,Creation and Retention* - p Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006
590.004(J) Labeling of Ingredients* Supplied witthhSoap and hand Drying Devices 27. Physical Facility FC-6 .007
7 Conformance with Approved Procedures/ 6-301.11 1 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 .008
HACCP Plans 6-301.12 Hand Drying Provision 29. 1 Special Requirements .009
3-502.11 Specialized Processing Methods* 30. 1 Other
3-502.12 Reduced-Oxygen Packaging Criteria*
8-103.12 Conformance with Approved Procedures* S:590Fomrback6-2doc
*Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000.
pF THE rok- TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: Date: Pager .of
OFFICE HOURS
P 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
9 M 59. HYANNIS,MA 02601 M°N"-FRI"S08$62-4644 No Reference R-Red Item PLEASE PRINT CLEARLY
FOOD ESTABLISHMENT INSPECTION REPORT
Name Da `' Tvi)e of Tvoe of Inspection
I •.
O er Routine IV
Address Risk -inspection A
Level Retail Pre c ions
Telephone Residential Kitchen Date:
'J Mobile Pre-operation
Owner HACCP Y/N Temporary Suspect Illness
Caterer General Complaint
Person in Charge(PIC) Time Bed&Breakfast HACCP �, P► V) a/
In: Other � ky),l+
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) ❑ l � ✓
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 p /• ��
❑6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling
7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding i -
I��� a
PROTECTION FROM CONTAMINATION ❑ 20.Time As a Public Health Control
❑8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP)
❑9.Food Contact Surfaces Cleaning and Sanitizing ❑21.Food and Food Preparation for HSP.. I` r2, /a / t;
❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY t�///,,,�ly (✓ �f
❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories
Violations Related to Good Retail Practices(Blue Item-sl Total Number of Critical Violations
Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: ❑ No ❑ Yes
Non-critical(N)violations must be corrected immediately or Overall Rating
within 90 days as determined by the Board of Health. ® Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ® Emergency Suspension
C N Official Order for Correction:Based on an inspection today,the items ® Embargo ❑ Emergency Closure ❑Voluntary Disposal ❑ Other.
checked indicate violations of 105 CMR 590.000/Federal Food Code.
23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations,
24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F.
25.Equipment and Utensils (FC-4 590.005 B=One critical violation and less than 4non-critical violations 9
)( ) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot
26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than 9non-critical. If no critical water;sewage back-up,infestation of rodents or insects,or lack of
28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violations observed,7 to 8 non-critical violations. If 1 critical refrigeration.
y
29.Special Requirements (590.009) s o within 10 days f receipt of this order. violation,4 to 8 non-critical violations=C.
-
30.Other DATE OF RE-INSPECTION: tInspector's Signature Print:
31.Dumpster screened from public view
Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N '
#Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Signature Print: j
Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N 11Vi�
pster Screen . Y N ��� Cc)lll/// ►►► », `ram
Dum
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 a Cross-contamination 14 Food or Color Additives Law Cooled to 41'F/45°F Within 4 Hours*
3-501.15 Cooling Methods for PHFs
590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 19 PHF Hot and Cold Holding
2-103.11 Person-in-Charge Duties Cooked and RTE Foods. 3-302.14 Protection from Unapproved Additives*
Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F 590.004(F)
EMPLOYEE HEALTH,; 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* *
Require Reporting by Food Employees and Contamination from the Environment
2 590.003(C) Responsibility of the Pelson-in-Charge to Other* * 3-501.16(A) Hot PHFs Maintained At or Above 140°F
7-102.11 Common Name-Working Containers 3-501.16(A) Roasts Held At or Above 130°F*
*
7-201.11 Separation-Storage*Applicants* 3-302.11(A) Food Protection* p g 20 Time as a Public Health Control
590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 7-202.11 Restriction-Presence and Use* 3-501.19 Time as a Public Health Control*
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)Resumed Food and Rrated or of Food* 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP
590.003(E) Removal of Exclusions and Restrictions g � )
Disposition of Adulterated or Contaminated
Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and
FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels*
4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs*
590.004(A-B) Compliance with Food Law* 4-501.111 Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and
3-201.12 Food in a Hermetically Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served*
3-202.13 Shell Eggs* t' Sanitization Temperatures* TIME/TEMPERATURE CONTROLS
3-202.14 1 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs - CONSUMER ADVISORY
Concentration and Hardness* 22 3-603.11 Consumer Advisory Posted for Consumption of
3-202.16 Ice Made From Potable Drinking Water* 3-401.11A(1)(2) Eggs-155°F 15 sec Animal Foods That are Raw,Undercooked or
5-101.11 DrinkingWater from an A rove S stem* 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec*
PP y Equipment* Not Otherwise Processed to Eliminate
590.006(A) Bottled Drinking Water* ` 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Eg ctiw 11112001
4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec*
590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell
Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min Eggs*
4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec*
3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment*
Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS
4-703.11 Methods of Sanitization-Hot Water and Stuffing Containing Fish,Meat,Poultry or 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater-
3-201.15 Molluscan Shellfish from NSSP Listed Chemical*
* Ratites-165°F 15 sec* in mobile food,temporary and residential
Sources g, p ar>'
10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145'F* kitchen operations should be debited under
Game and Hr/d 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 violations relating to good retail
3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practiceess should be debited under#29-Special
Requirements.
5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec*
3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES
* 3-301.12 Preventing Contamination When Tasting* 3-403.11 C Commercially Processed RTE Food-140°F* (Blue Items 23-30)
3-202.15 Package Integrity ( ) y Critical and non-critical violations,which do not relate to the foodborne
3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the
6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* F 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000
* 13 Handwashing Facilities 3-501.14 A CoolingCooked PHFs from 140°F to 70°F
3-202.18 Shellstock Identification ( ) Item Good Retail Practices FC 590.000
3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F
Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003
3-402.11 Parasite Destruction*
5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004
* 5-205.11 Accessibility,Operation and Maintenance Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005
3-402.12 Records,Creation and Retention Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006
590.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007
7 Conformance with Approved Procedures/ 6-301.11 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.
OF 111E row TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: Date: Page: of
P 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
M6s9. .0� HYANNIS,MA 02601 MON.-FRi. No Reference R-Red Item PLEASE PRINT CLEARLY
508-862-4644
.EDM�,e FOOD ESTABLISHMENT INSPECTION REPORT
Name Da ! Tyne of T sec ion
O s outine L drJ
Address Risk Re- ection
Level Retail Previous Inspection
Telephone !i ' c' Residential Kitchen Date:
!J ` Mobile Pre-operation
Owner HACCP Y/N Temporary Suspect Illness
Caterer General Complaint
Person in Charge(PIC) Time Bed&Breakfast HACCP
Other
v
In:
Inspector V511
Out:
Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated.
Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) anti-Choking 590.009(E) ❑
Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑
Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ ` (
FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands
❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities
EMPLOYEE HEALTH PROTECTION FROM CHEMICALS
❑2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives /f
❑3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals
FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) _( J
❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures (�Avjv
❑ 5.Receiving/Condition ❑ 17.Reheating l
❑6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling
❑7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding /
PROTECTION FROM CONTAMINATION ❑ 20.Time As a Public Health Control C✓
❑8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP)
❑9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HSP
❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY J)D, 11
❑ 11.Good Hygienic Practices ❑22.Posting of Consumer Advisories � �'t
Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations
Critical(C)violations marked must be corrected immediately. (blue&red items) 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 ® Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other:
checked indicate violations of 105 CMR 590.000/Federal Food Code.
23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations,
24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F.
25.Equipment and Utensils FC-4 590.005 B=One critical violation and less than 4non-critical violations 9
( )( ) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot
26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If 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.
within 10 days of receipt of this order. violation,4 to 8 non critical violations=C.
a
29.Special Requirements (590.009) y p
30.Other DATE OF RE-INSPECTION: Inspector's Signature Print:
3?.Dumps screen from public view
Permit Posted . Y N Grease Trap Previous Pumping Date Grease Rendered Y N
#Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Sig ture Print: c
Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y Nbd
&�
Dumpster Screen? Y N
Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions
Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.)
FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to
1 590.003(A) Assignment of Responsibility* 8 Cross-contamination L14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours*
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
19 PHF Hot and Cold Holding
2-103.11 Person-in-Charge Duties Cooked and RTE Foods. 3-302.14 Protection from Unapproved Additives*
Contamination from Raw Ingredients 7 5 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* *
3-501.16 A Roasts Held At or Above 130°F
Require Reporting.by Food Employees and Contamination from the Environment * ( )
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)
Applicant To Report To The Person In Charge*Reporting by Person in ChazgeCharge* I * 7.202.12 Conditions of Use* 590.004(11) Variance Requirements
3-304.11 Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions*
Contamination from the Consumer
3 590.003(D) I Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR
3-306.14(A)(B)Returned Food and 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 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 3-801.11(C) Unopened Food Package Not Re-Served*
3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hat Water Monitoring*
3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS
3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY
Concentration and Hardness* 22 3-603.11 Consumer Advisory Posted for Consumption of
3-202.16 Ice Made From Potable Drinking Water* 3-401.11A(1)(2) Eggs-155°F 15 sec Animal Foods That are Raw,Undercooked or
5-101.11 DrinkingWater from an Approved S stem* 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec*
PP Y Not Otherwise Processed to Eliminate
Equipment*
590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* sg cnwc 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 ui ment* 3-302.13 Pasteurized Eggs Substitute for Raw Shell
4' Shellfish and Fish From an Approved Source Equipment*
P 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min* Eggs*
4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec*
3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment*
Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS
4-703.11 Methods of Sanitization-Hot Water and StuffingContaining Fish,Meat,Poultry or
3-201.15 Molluscan Shellfish from NSSP Listed Chemical* g 590.009(A)-(D) Violations of Section temporary
and - ide in cater-
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
Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave e appropriate 2-301.11 Clean Condition-Hands and Arms* the 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* 3-40L11(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 Requiremenpractices should be debited under#29-Special
5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec*
3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES
* 3-301.12 Preventing Contamination When Tasting* 3-403.11(C) Commercial] Processed RTE Food-140°F* Blue Items 23-30)
3-102.11 Package Integrity y Critical and non-critical violations,which do not relate to the foodborne
* 12 Prevention of Contamination from Hands 3-403.11E Remaining Unsliced Portions of Beef Roasts*
3-101.11 Food Safe and Unadulterated ( ) g illness interventions and risk factors listed above,can be found in the
6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000
* 13 Handwashing Facilities 3-501.14 A CoolingCooked PHFs from 140°F to 70°F
3-202.18 Shellstock Identification ( ) Item Good Retail Practices FC
3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F 590.000
Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003
3-402.11 Parasite Destruction* 5-204.11 Location and Placement* Temperature
Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004
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. 1 Physical Facility FC-6 .007
7 Conformance with Approved Procedures I 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials I FC-7 1.008
HACCP Plans 6-301.12 Hand Drying Provision 29. Special Requirements 1 1.009
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.
gy
n
�3 0 ,o „ c
1 1
\0�;
o �
o
O
Z 3
ro- ICE Mares I5- 3lG-pwr-
4- T� }SNBAP� la- MANS B/+-rH9"M
3- 1'q�l.E f 2 GP"-S 3_3 Bey
6C.�fA125 F��9unA0 �Q, q- J-l�}ND .Sin1K (y_ u7luft� 51NK
O ® �
I O ` O ® O 6 -1�1C1
t r
b t - It
: ® ® O
z s 4 cE MAk<j " -
��� � r-6
N C3 A-Y) WC- qCe OU
-h GAb tee-s ;�G �� , q-z50 Z46, se& 6Upq?Cso
s foul-ro oZ Ca*e'S
J,1 r
Z
J�
wuo
�N
CL
O
00
Z v7
P Oi
X
w
Q
W U)
Q L
O-)
(D
N �
0
}
J
a
o
m
DOUSUVI,I 1U '`spa
Z8'L9l 5�� h'U' —
Stanton, David
From: Stanton, David <David.Stanton@town.barnstable.ma.us>
Sent: Wednesday, June 21, 2017 2:14 PM
To: Juliano Coutinho
Cc: Angeline Coutinho
Subject: RE: New menu items.
Hi Juliano,
We reviewed your proposed menu today. Overall it looks good, but you will need to put the correct allergy notice on the
menu, it must read "Before placing your order, please inform your server if a person in your party has a food allergy."
Also, before you can change the menu, you will need to get permission from the engineering division as you do not have
a 1000 gallon minimum grease trap in the ground. You would need to speak to Paul Graves, or Amanda Ruggiero at
(508) 790-6400.
If the menu is approved, you will still be restricted to single use disposable utensils, plates, cups, etc for customers as
you do not have a dishwasher.
Any questions, please feel free to call.
Thanks,
David W. Stanton,RS
Chief Health Inspector
Town of Barnstable
200 Main Street
Hyannis, MA 02601
Direct phone: (508) 862-4647
Health Dept. phone: (508)862-4644
Health Dept. fax(508)790-6304
-----Original Message-----
From: Juliano Coutinho [mailto:Juliano(�bjunikoxom]
Sent: Monday, June 12, 2017 11:00 AM
To: Stanton, David
Cc: Angeline Coutinho
Subject: Re: New menu items.
Thank you so much.
Juliano Coutinho
JUNIKO LLC COO
Chief Operating Officer
92 Barntable rd
Hyannis, Ma 02601
Office: 508-827-7814
Email:julianogjuniko.com
Website: www.iuniko.com
On Jun 12, 2017, at 10:58 AM, Stanton, David <David.Stanton cr,town.barnstable.ma.us> wrote:
i
Hi, I have received your e-mail and I will hopefully be able to review it over the next few days and
follow up with you once I have completed the review.
Thanks,
David W. Stanton, RS
Chief Health Inspector
Town of Barnstable
200 Main Street
Hyannis,MA 02601
Direct phone: (508) 862-4647
Health Dept.phone: (508)862-4644
Health Dept. fax(508)790-6304
-----Original Message-----
From: Juliano Coutinho [mailto:Juliano@juniko.com]
Sent: Friday, June 09, 2017 3:26 PM
To: Stanton, David
Cc: Angeline Coutinho
Subject: New menu items.
Hi David!!
My name is juliano and we are already in business at 92 Barnstable rd (gracie
fitness)in hyannis. We have a second location in hanover which we are serving
this menu, i was wondering...... related with what we already had to do in order to
serve smoothies in hyannis, do i have to do anything else to serve the menu
attached here in hyannis?
Please let me know.
Many thanks t!t!
2
n SAFETY PRECAUTIONS`
Do not connect or.disconnect the;electric:plug with wet hands.
Never clean the icemaker'w th flarnmable.fluids These fumes can create a fire hazard or explosion
not store asolne or other flammable vapors/Iigwds<m the vicinity of this or any other appliance
g
Always turn unit off and.disconnect power and waterline before sere{c+ng.
Replace all panels afterservicing;or maintenance
Ai
Do not attempt to.repair or replace any part of the icemaker unless specifically recommended by the
` manufacturer Alf Ether serv+ang:should be referred to a qualfied technician:
Have two of more people:to move and install this+cemaker Failure to do so may result in injury. 8
Never install or operate the ri t in an'enclosed area,such as'a closed cabinet Choose a
well-ventilated.area with>temperatures between>50°F fo 100°F:The unit MUST be installed in an
area protected from the:elements,a g. wind, rain water spray or drips:
Do:not locate next to ovens;gr{Ils or.other sources of high heat
The icemaker must be installed with all electrical,water and dram connections in accordance with
state and local codes
Do`not kink or pinch the power supply cord between the icemaker and cabinet
The umt must be leveled+n:order.to work properly i
AI{installations_must be in accordance with local plurnb+ng code requirements.
Make certain the pipes are not pinched or kinked or damaged duringinstallation.
t
Check for;aeaks after.water line connection. .
Never allow children to operate, play with.or crawl inside the icemaker
• Although the unit`has been tested at the factory,due to long-term transit and storage,the first
• batches of cubes must be discarded..
Never turn the water supply tap off when the icemaker+s working
{f`the,icenaker has not been used for a long time,clean thoroughlybefore use Follow instructions
provided for.:cleaning and sanitizing.Do not leave any solution inside the unit after cleaning.
The plug must be accessible;after installation:
• DO NOT:use solvent-based cleaning agents or abrasives on the interior.These cleaners may
transmit;taste:to the ice cubes,or.cause damage or discoloring to the interior.
The ice machine cleaner contains acids DO NRead and follow safety"Mix with any instructions on the containeinih9
products:Use.rubber gloves to protect hands
Do not use this:appliance for other than its intended purpose
Db not touch the:evaporator by hand when unit is operating.;
-rn appliance is not intended for use.;by persons(includmg'ch+ldren}with reduced physical,
sensory or mental capabilities or lack;of experience and knowledge,unless they fiave been given
supenmion/instruction concerning the use of this app
Ilanceby person responsible for their safety
Connecfao a potable water supply only
I cord-is damaged it must be replaced by the manufacturer,a$ervice agent or s+milatly
If the sup
P Y
quarifieci person in order to avoid.a hazard
SAVE THESE INSTRUCTIONS.
➢ TECHNICAL INFORMATION
Model {M 6000S
E{ectrica{+n ut 115V 60Hz
Powerconsum tion °! 12.2k1111h/100 Ibs of'ice
Ice-rriald /{ce harvest rated.current 3 OA/3 6A
Unit dimension
14 6 V11 x 23.6 D x 32 8 H inches
Unitwei ht 84Ibs ;
Ace story a ca aci = 25 Ibs maximum
ice-makm ca abili
501bs/da
Ice shy Cube
Ice cube dimension 0 75 x 0 75 x 1 inch
The technical data and performance index listed above is for reference on{y
*The actual quantity of ice produced per day will vary with room.and water cond+fions..
Speakman SC-5811-RCP Commander Service Sink Faucet with Cross... htt1p://www.amazon.com/gp/productB001VXWOXU?psc=1&redirect=...
Try Prime Tools&Home Improvement 1
Shop by Hello, rodric
Department - rodrigo's Amazon.com Today's Deals Gift Cards Sell Your Acci
Home Improvement Best Sellers Gift Ideas Lighting&Ceiling Fans Hardware Kitchen&Bath Fixtures
Tools&Home Improvement > Kitchen& Bath Fixtures > Bathroom Fixtures > Bathroom Sink Faucets > Touch On Faucets
You purchased this item on July 1, 2015.
Color:Rough Chrome I View this order
Speakman SC-5811-RCP
{ ^- ��rr+rv�•�nrJor cor.,c„o sink Faucet
k (s
=REE Shipping.
n the way).
Gift-wrap available.
thin 29 mins and
out. Details
--'"' �" $124.75 $99.93($99.93/EA)
1Vop brace assembly&
law
T
T- "= vacuum breaker, wal
i" hose thread &pail
w I
ide for+/-adjustment:
• Meets ASME A112.18.1/CSA B125.1 &ASSE-1001
> See more product details
Roll over image to zoom in
_ 21 new from$98.98
This item will be visible when delivered.To keep it a
surprise, select This is a gift in checkout.
1 of 7 7/2/2015 2:16 PM
Speakman SC-5811-RCP Commander Service Sink Faucet with Cross... http://www.amazon.com/gp/productB001VXWOXU?psc=1&redirect=...
Set up an Amazon Giveaway
Amazon Giveaway allows you to run promotional giveaways in order to create buzz, reward your audience, and attract
This item: Speakman SC-5811-RCP Commander Service Sink Faucet with Cross HandleE
Price: $99.93
Ships from and sold by Amazon.com
a;"
Set up a giveaway
What Other Items Do Customers Buy After Viewing This Item?
Moen 8230 Commercial M-Dura Two-Handle Service Sink Faucet with Vacuum Breaker, Chrome
22
F.��;LL�• $108.28
Delta Faucet 28T9 28T Two Handle 8-Inch Wall-Mount Service Sink Faucet, Chrome
4
$97.99
Speakman S-2252 Icon Anystream High Pressure Adjustable Shower Head, Polished Chrome
506
$69.15
Chicago Faucets 897-RCF Wall Mount Adjustable Center Service Sink Faucet, Rough Chrome
3
$104.19
6 of 7 7/2/2015 2:16 PM
.f
Speakman SC-5811-RCP Commander Service Sink Faucet with Cross... http://www.amazon.com/gp/productBOOIVXWOXU?psc=1&redirect=...
Product Description
Color: Rough Chrome
Product Description
SC-5811-RCP Finish: Rough Chrome Features: -Service sink faucet.-Wall mount.-Four arm handle.-E
turn ceramic valves.-Brass valve body on 8" centers with + or - 0.125" adjustment.-Adjustable thre
swivel.-Vandal resistant water conserving aerated outlet device reduces flow to 2.2 GPM/8.4 LPM mi
Distance from wall to nozzle outlet : 9". Includes: -Drain included. Color/Finish: -Metal handles witr
Instructions: -Polished chrome plated service sink faucet with brass top brace assembly. Dimension.,
hose thread and pail hook.-Handle Dimension : 2.625" Width.-Overall dimensions: 10" H x 8" W x c
Warranty: -Twenty five year silver warranty ceramic cartridges.
From the Manufacturer
The Speakman Commander service sink faucet line provides facilities with high quality and reliable I
Product Information
Color: Rough Chrome
Technical Details Additional Information
_.........................._.._........................................................................................................................................................................................ .............................................................................
Part Number SC-5811-RCP ASIN
.............................................................................................................................................................................
Item Weight 6.8 pounds Customer Reviews
.................................................................................................................._....................................................................................................
Product Dimensions 9 x 8 x 10 inches ..........................................................................
_ ... ......
................ _.....-..._..............................................-.. ..........................................................................................................
��������� Best Sellers Rank
Origin China
................................................................................,................................................................................................................... ...........
Item model number SC-5811-RCP
_............................................................................._......................................................_...........................................
..........
Color Rough Chrome
.........................................................................................................................................._............................................................................
Style Commercial
......................................................................................................................................................_......................................................
Finish Rough Chrome
...................................................................................
Material Brass Shipping Weight
.........................................................................._...........................................
Item Package Quantity 1 Domestic Shipping
.......................,_.................................................................................................................................................................... .........................................................
.......................
Flow Rate 14 GPM International Shipping
................._...............................................................-......................................................,..,.....................................................
Water Consumption 14 GPM
......................................................................................_.....................................................................................................................
��� Date First Available
NumberOf Holes 1 ................................................................................
I............_................................................................................................................................................_..............................................
Handle/Lever Placement wall-mount
Number of Handles 2 Warranty & Support
_.................................................................................................................................................................................... .
Certification No
............................................................................................................................................................................................................
Special Features Commercial
Manufacturer's warranty can be
..............................................................................._ ...........................
.............................................._....... .....................................................
Warranty Description 1 Year Limited Warranty make a request to customer ser
Feedback
Would you like to update produ
lower price?
4 of 7 7/2/2015 2:16 PM
f
24"x 24"Mop Service Basin in White-Utility Sinks-Amazon.com http://www.amazon.com/gp/productBO018LGZKY?psc=1&redirect=t...
y
N
N
3
0
.o
Try Prime Tools&Home Improvement
Shop by Hello, rodric
Department - rodrigo's Amazon.com Today's Deals Gift Cards Sell Your Acc
Home Improvement Best Sellers Gift Ideas Lighting&Ceiling Fans Hardware Kitchen&Bath Fixtures
Tools&Home Improvement > Kitchen&Bath Fixtures > Laundry&Utility Fixtures > Laundry&Utility Sinks
You purchased this item on July 1, 2015.
View this order
24" x 24" Mop Service Basin in
hipping
Planet.
esday, July 8 when you
ckout.
+ . �ssones,
W
TPPLP iF44
[>�,ea'
m more
a 4 u
1 of 6 7/2/2015 2:26 PM
24"x 24"Mop Service Basin in White-Utility Sinks-Amazon.com http://www.amazon.com/gp/productB0018LGZKY?psc=1&redirectrt...
0 0
Allstrong Stainless Steel One Compartment(1) FLOOR MOP SINKS BUDGET MOP
Floor Mount Mop Sink Stainless Steel Utility SINK MPS INDUSTRIAL Overall size 24"
(24"Wx24"Lx13"H) Prep Mop Sink 22 X 20 CLEANING INDUSTRIAL BOWL 24"X 21"
Special Offers and Product Promotions
• 6 Month Financing: For a limited time, purchase $149 or more using the Amazon.com Store Ca
your entire order if paid in full in 6 months. Interest will be charged to your account from the pur
not paid in full within 6 months. Minimum monthly payments required. Subject to credit approval
Product Description
MSB2424 Features: -Mop service basin.-Made of sheet molding compound. Includes: -Combination
basket is included. Color/Finish: -White finish. Dimensions: -Stainless steel factory installed drain be
for a 3" drain pipe.-10" high walls with 1" wide shoulders.-Overall dimensions: 10" H x 24" W x 24"
Product Information
Technical Details Additional Information
................................................................_........_............................................................_........._.................................... ...................._.................._......_,.............I..............
Part Number MSB2424 ASIN
..................................................................................................................................................... ........................ ..............
Item Weight 36 pounds Customer Reviews
..................................................................................................................................................................................................... ................................................................................
Product Dimensions 24 x 24 x 10 inches Best Sellers Rank
............................................................................................................................................................................................................-
Item model number MSB2424100
..............-.........,..................__..................-..................................................................................... .....................................
Color White
...........................-...............................,.......................................................................................................................................,........,.. ........... .......................
Finish White Shipping Weight
.......................-.....................................................,.....-.............................................................,................................................................. ......-.......................................................................
.
Material Molded Stone Date First Available
-..._................................................................................................................................................................................ .............................:..............................
Item Package Quantity 1
....................-............................................................................................_...................................................................................................
Batteries Included? No
.........................................................................................................................................................................I.............................. Warranty & Support
Batteries Required? No
....................................................................................................................................._........_......................................................................
.
Product Warranty: For warrant
Feedback
Would you like to update produ
lower price?
3 of 6 7/2/2015 2:26 PM
Gridmann Commercial Stainless Steel Wall Mount Hand Washing Sin... http://www.amazon.com/gp/productB00M87C5TC?psc=1&redirect=t
Try Prime ...
j Tools&Home Improvement
Shop by Hello, rodric
Department rodrigo's Amazon.com Today's Deals Gift Cards Sell Your Acc,
Home Improvement Best Sellers Gift Ideas Lighting&Ceiling Fans- Hardware Kitchen&Bath Fixtures
Tools&Home Improvement > Kitchen&Bath Fixtures > Bathroom Fixtures > Bathroom Sink Faucets > Touch On Faucets
You purchased this item on July 1, 2015.
View this order
Gridmann Commercial Stainless
C+ool �A/III AAn��n+ 1-I•nr%� washing
;plashes
fs
1
4 when you choose
` orial&Sanitation
Floor Care Sh(
i
Jan
Roll over image to zoom in
1 of 6 7/2/2015 2:22 PM
Gridmann Commercial Stainless Steel Wall Mount Hand Washing Sin... http://www.amazon.com/gp/productB00M87C5TC?psc=1&redirect=t...
'r
9
Special Offers and Product Promotions
Use Points: You may have enough rewards points to purchase this product. Product total: $109.
Points. Learn more.
Product Description
This heavy-duty wall-mount sink by Gridmann is constructed from 12-gauge #304 stainless-steel, a
kitchen, bar, restaurant, laundry, school, hospital, hotel, park, or any other commercial setting. It is
public health protection and built for high-volume use to last a lifetime. This basin features a large t
washing, side and backsplashes 7-5/8" tall, and a pre-drilled backsplash to accept the included goo!
mount bracket for easy installation (screws/anchors required for installation and not included), a 1/;
a stainless-steel basket strainer, and an attractive honed finish. Fast and easy assembly. Overall sizf
Product Information
Technical Details Additional Information
......................................................................................................................................................................................................................... ................................................................................
Part Number GR14-SERV2 ASIN
........................................................................................................................................................................................................... ..................................................._...........................
Item Weight 12.5 pounds Customer Reviews
.................................................................................................._..........................................................................................._................
Color Stainless-Steel I..............I................................................
..............................................................._...............,. .....................................................................................................................................
Best Sellers Rank
Finish Stainless
........................................................................................................_....................................................................................
Material Stainless Steel
�I
Shipping Weight
Date First Available
........................................................:........
Warranty & Support
Product Warranty: For warrant
Feedback
Would you like to give feedbacl
Customer Questions & Answers
Have a question?Ask the owners here Ask
Don't see what you're looking for?Submit your question to our community by clicking the Ask'button above.
i
3 of 6 7/2/2015 2:22 PM
0
a
i
i
x.
F
4
1
Roll over image to zoom in
Regency 16 Gauge Three Compartment
Stainless Steel Commercial Sink with Two
Drainboards - 58" Long,
by Regency Tables& Sinks
Be the first to review this item
41 Best Sellerin Triple Bowl Kitchen Sinks
Price: $396.99 No Shipping Info
Available to buy on WebstaurantStore (www.webstaurantstore.com)
This item is only available on another website.
• Made of high-quality 16-gauge type 304 stainless steel
• Welded construction
• 10" deep compartments
• Two drainboards
• NSF Listed
> See more product details
1 new from$396.99
I
Regency 16 Gauge Three Compartment Stainless Steel Commercial Si... http://www.amazon.com/gp/productBO03COGUPO?psc=l&redirect=t...
3
Try Prime Tools&Home Improvement-
Shop by Hello,rodrigo Try Wish 0
Department- rodrigo's Amazon.cem Today's Deals Gift Cards Sell Help Your Account- Prime- List- Cart-
Home Improvement Best Sellers Gift Ideas Lighting&Ceiling Fans Hardware- Kitchen&Bain Frturas- Paver&Hand Tools• Woodworking• Home Automagon• Deals&Bargains
Tools&Home Improvement r Kitchen&Bath Fbihoes r Mohan Fenures>Kitchen&Bar Sinks r Kitchen Sinks r Triple Boyd
You purchased this item on July 1,2015.
Yew this order
® Regency 16 Gauge Three Compartment Stainless Steel Share
r---grcial Sink with Two Drainboards-58"Long,
Buy it on this Stom
o welisite
Tables&Sinks review this item WebstaurantStoro
- (www.webstauranRtore.com)
Nt Best Sallerl in Tripe Bowl Kitchen Sinks
Shop This Webshe
6.99 No Shipping Info auma aM!Pnpayments.
t0 buy on WebstaurantStore(www.webataurantstore.com)
f' Q mly available on another websae. ----�
>; Add to Wish List
high-quality 16-gauge type 304 stainless steel
mirstruction
•compartrrrants ——
nboards Have one to sell? aeilon Alnazon
i ad
product details See a problem with this offer?Leave ad
feedback
$396.99
on local
regista
aid fast.
fay deposits. '=-
Roll over image to zoom in
Product Ads from External Websites(what*:thba) Sponsored Content Page 1 of 3
9 L U,
Regency 16 Gauge Regency 16 Gauge Right Regency 16 Regency 16 Gauge Regency 16 Gauge Regency 16 Gauge Regency 16 Gauge
Three Compartment One Compartment Gauge Three One Compartment Three Compartment Three Compartment Three Compartment
Stainless Steel Stainless Steel Compartment Stainless Stainless Steel Stainless Steel Stainless Steel Stainless Steel
Commercial Si... Commercial Sink... Steel Commerc... Commercial Sink... Commercial Si... Commercial Si... Commercial Si...
$269.00 $189.99 $699.00 $219.99 $362.99 $529.00 $349.99
No Shipping Imo No Shipping Info No Shipping Into No Shipping InPo No Shipping Info No Shipping Into No Shipping Info
WebtaummStare Web.tauremStore WabatauranlStore Web.teummStom WebateummStore WeMtaurantStore W WWwantatoro
".^"aa am anpayments aea.w amamnpaymenls ..pu am�onpayments eccppa ocaapa aWnpayfilehW step.ammo,onpayments aaeew.a n�ewnpaymenlr
Mfeedback
Customers Who Viewed This Item Also Viewed Pagel of
o_
`@ i �r•.r u,� r
o �
AS Restaurant Equipment Gridmann 3 Compartment John Boos E Series Allstrorg 3 Compartment BK Resources Regency 16 Gauge Three Gridmann Commercial 60"
Pre-Rinse Faucet with 12" Stainless Steel Commercial Stainless Steel Sink,Mulg Stainless Steel Sink 15"Ir SKS-3-1014-1015T Compartment Stainless Stainless Steel Wall Mount Cor
Add-On Faucet Underbar Sink Bowl,3 Compartment,15" 15"z 12"D Wl 3-Compartment Sink,Left Steel Commercial Sink Hand Washing Sink wl Ora
26 3 Left... 15"Drainboards NSF. and Right Drainboards 160" without Drainboards-36' Faucet... Stai
$164 95 $349.99 1 SE15153D Length Long,1 5 WIG
$664.00 $575.95 $475.00 $525.00 $109.99 $72
Sponsored Products Related To This Item(Whars this?)
1 of 3 7/2/2015 2:33 PM
f
Regency 16 Gauge Three Compartment Stainless Steel Commercial Si... http://www.amazon.com/gp/productB003COGUPO?psc=1&redirect=t...
a�
a�
0
a
Try Prime Tools&Home Improvement
Shop by Hello,rodric
Department - rodrigo's Amazon.com Today's Deals Gift Cards Sell Your Acc
Home Improvement Best Sellers Gift Ideas Lighting&Ceiling Fans Hardware Kitchen&Bath Fixtures
Tools&Home Improvement > Kitchen&Bath Fixtures > Kitchen Fixtures > Kitchen&Bar Sinks > Kitchen Sinks >
Triple Bowl
You purchased this item on July 1, 2015.
View this order
ree
3 Steel
Two
° - #1 Best Seller Sinks
urantstore.com)
j,
sbsite.
)e 304 stainless steel
f
s'
5
u I
iggta . �4C !
1 Get oa[d fast.
1 of 6
7/2/2015 2:29 PM
f
Regency 16 Gauge Three Compartment Stainless Steel Commercial Si... http://www.amazon.com/gp/productBO03COGUPO?psc=1&redirect=t...
i
3 Compartment Sink Regency 16 Gauge Three Regency 16 Gauge Three Economy StainlE
Stainless Steel NSF 36" Compartment Stainless Compartment Stainless Compartment 1E
Overall Bks-3-1014-10 Steel Commercial Sink Steel Commercial Sink Corner Sink w (2
Special Offers and Product Promotions
• Use Points: Enroll your eligible American Express Card to use Membership Rewards points towat
limitations apply. Learn more.
Product Description
Restaurant Equipment > Commercial Sinks > Compartment Sinks > 3 Compartment Sinks
Product Information
Technical Details Additional Information
..........................................................................................................................................................................._...................................... .........................................................................
Part Number 3C10X14-2-12 ASIN
................................... .................................................................................................................. ...
Item Package Quantity 1 Customer Reviews
...................................................................._................................................._.......................................................
Best Sellers Rank
..........................................._................................
Date First Available
...................................--.......................
Warranty & Support
Product Warranty: For warrant
Feedback
Would you like to update produ
lower price?
Customer Questions & Answers
See questions and answers
3 of 6 7/2/2015 2:29 PM
�j
, � "
i
Paper Cleaning Floor Care Shop all
Products Supplies Janitorial
Customers Who Bought This Item Also Bought
Page 1 of 10 Page 1 of 1
This shopping feature will continue to load items. In order to navigate out of this carousel please
use your heading shortcut key to navigate to the next or previous heading.
Back
1.
Krowne - 12-814 - Wall Mount Faucet w/ 8" Centers& 14" Spout
21
$52.95 Prime
2.
J
/1
Click to open expanded view
by AB Restaurant Equipment
AB Restaurant Equipment Pre-Rinse Faucet
with 1211 Add-On Faucet
26 customer reviews
1 18 answered questions
Price: $164.95 +$4.49 shipping
In Stock.
Ships from and sold by AB Restaurant Equipment Corp.
Estimated Delivery Date: July 9 - 14 when you choose Standard at checkout.
2 new from$164.95
Specifications for this item
Brand Name AB Restaurant Equipment
Part Number PRWF-8C12SAFA
Material Type Stainless Steel
Color Silver
EAN 0765573865325
Finish Types Stainless Steel
UNSPSC Code 30181700
UPC 765573865325
8" center splash mount pre-rinse faucet 12" add-on faucet included 12" wall
bracke... Read full product description
Shop A Full Selection of Janitorial & Sanitation Supplies
I
0
ACE I Compartment Stainless Steel Commercial Food Preparation Sink 18"W...
18
$258.95 Prime
Next
Product Features
• 8" Center Splashmount Pre-Rinse Faucet Sprayer
Lead Free
• Complies to NSF/ANSI 61 and NSF/ANSI 372
12" Add-On Faucet Included
J
AIA#
TRUE FOOD SERVICE Project Name:
® EQUIPMENT, INC. Location:
2001 East Terra Lane•O'Fallon,Missouri 63366 Item #: Q " SIS#
(636)240-2400 9 Fax(636)272-2408•(800)325-6152•Intl Fax#(001)636-272-7546
Parts Dept.(800)424-TRUE•Parts Dept.Fax#(636)272-9471 •www.truemfg.com Model#:
Model: D iri •
GDM-9-LD
x
I
.
-----
(' The world's#1 manufacturer of glass
door merchandisers.
True's commitment to using the
highest quality materials and
oversized refrigeration systems
11 t provides the user with colder product
temperatures,and lower utility costs
w ,ram in an attractive merchandiser that
brilliantly displays packaged food and
�tuaurrl
._ of. y beverages.
P Designed for convenient access,fast
service,and attractive display.
:• i�R ,4 a
P Oversized,factory balanced,
refrigeration system holds 33°F to 38°F
µph (.5°C to 3.3°C).
�t �� � (• Exterior-non-peel or chip white
° laminated vinyl;durable and
..................
permanent.
P Interior-attractive,NSF approved,
white aluminum Interior liner with
stainless steel floor.
G�
� Self closing doors. Counter-balanced
weight system for smooth,even,
....•......_.... "_ positve closing.
- "Lol double pane thermal
insulated glass door assemblies with
mitered plastic channel frames.The
• r $ latest in energy efficient technology.
-< °'' _•�` LED interior lighting provides more
even lighting throughout the cabinet.
Safety shielded.
Entire cabinet structure is foamed-in-
place using Ecomate.A high density,
O `'17 polyurethane insulation that has zero
ozone depletion potential(Cl and
Shown with optional black exterior. zero global warming potential(GWP).
Scan code
for video
ROUGH- N DATA ^^^ Specifications subject to change without notice.
Chart dimensions rounded up to the nearest W(millimeters rounded up to next whole number).
Cabinet Dimensions Cord Crated
(inches) Length Weight
(mm) NEMA (total ft.) (Ibs.)
Model Doors Shelves L Dt H HP Voltage Amps Config. (total m) (kg)
GDM-9-LD 2 3 361/8 223/8 39'/2 1/s 115/60/1 4.1 5-15P 9 265
918 569 1004 1/a 230-240/50/1 3.0 A 2.74 121
t Depth does not include;/a"(20 mm)for door handles. 0 Plug type varies by country.
APPROVALS: AVAILABLE AT
8/14 Printed in U.S.A.
i
Model: e e
GDM-9-LD • - •• •• • -
LSTANDARD FEATURES- -
DESIGN Insulation-entire cabinet structure is MODEL FEATURES
• True's commitment to using the foamed-in-place using Ecomate.A high • Evaporator is epoxy coated to eliminate
highest quality materials and oversized density,polyurethane insulation that has the potential of corrosion.
refrigeration systems provides the user zero ozone depletion potential(ODP)and • See our website www.truemfg.com for
with colder product temperatures, zero global warming potential(GWP). latest color and sign offerings.
and lower utility costs in an attractive Cabinet fitted with leg levelers. • INSF-7 compliant for open food product.
merchandiser that brilliantly displays Illuminated exterior sign panel. Variety of ELECTRICAL
packaged food and beverages. sign options available. Unit completely pre-wired at factory and
REFRIGERATION SYSTEM DOORS ready for final connection to a 115/60/1
• Factory engineered,self-contained, • "Low-E;double pane thermal insulated phase,15 amp dedicated outlet. Cord
capillary tube system using glass door assemblies with mitered and plug set included.
environmentally friendly(CFC free)134A plastic channel frame.The latest in energy • 115/60/1
refrigerant. efficient technology. NEMA-5-15R
• Extra large evaporator coil balanced • Each door fitted with 12"(305 mm)long
with higher horsepower compressor handles. OPTIONAL FEATURES/ACCESSORIES
and large condenser;maintains cabinet • Self closing doors. Counter-balanced Upcharge and lead times may apply.
temperatures of 330F to 38OF(.5'C to weight system for smooth,even,positve U 230-240V/50 Hz.
3.3-C). closing. ❑4"(102 mm)legs.
• Sealed,cast iron,self-lubricating SHELVING
evaporator fan motor(s)and larger fan Three(3)adjustable,heavy du PVC U Black exterior.
1 � �' U Walnut exterior.
blade gives True merchandisers a more coated wire shelves:two(2)313/4"x 15" ❑Stainless steel exterior model available.
efficient low velocity,high volume airflow (807 mm x 381 mm)and one(1)313/4" ❑Red wine thermostat.
design.This unique design ensures faster x 87f6"(807 mm x 215 mm).Four(4) ❑White wine thermostat.
temperature pull down of warm product, chrome plated shelf clips included per ❑Chocolate thermostat.
colder holding temperatures and faster shelf.
recovery in high use situations. Shelf support pilasters made of same U Additional shelving.
pp p ❑1 /4 (32 mm)pricing strips.
CABINET CONSTRUCTION material as cabinet interior;shelves are
• Exterior-non-peel or chip white adjustable on1/2"(13 mm)increments.
laminated vinyl;durable and permanent. LIGHTING
• Interior-attractive,NSF approved,white LED interior lighting provides more even
aluminum liner with stainless steel floor. lighting throughout the cabinet.Safety
shielded.
P N-VIEW- --�- - --- --_ _--�
(916 m916 mm)
381/16 231/32
397/16 (967 Trim) (585 mm)
/ (1002 mm)
22g/32
/ (566 mm)
/ i I 83/16"
(27 mm)
---- 314"
(20 mm)
�125/32"
ELEVATION RIGHT VIEW (46 mm) PLAN VIEW
LL WARRANTY*
1 Three year warranty on all parts METRIC DIMENSIONS ROUNDED UP TO THE
and labor and an additional 2 year NEAREST WHOLE MILLIMETER Model Elevation Right I Plan 3D 18ack
} warranty on compressor. cL
I (U.S.A.only) SPECIFICATIONS SUBJECT TO CHANGE GDM-9-LD TFAY070E TFAY070S TFAY070P TFAY0703
-RESIDENTIAL APPLICATIONS:TRUE assumes no Rabllbyfor parts or WITHOUT NOTICE
n labor coverage for component(allure or otherdamages resulting
i om installetlon in mn-commerdal or msidendal appiicatlons. _
- TRUE FOOD SERVICE EQUIPMEMT
2001 East Terra Lane•O'Fallon,Missouri 63366-4434 9(636)240.2400•Fax(636)272.2408•Toll Free(800)325-6152•Intl.Fax#(001)636-272-7546•www.truemfg.com
7/2/2015 Kenmore Elite 22 cu.ft.Chest Freezer-White 17202
cookmore community
Kenmore Elite 21 .6 cu. ft. Chest Freezer - White
Sold by:Sears
Regular price $999.99
Your savings -$300.00
$699.99
Earn$7.00 in points
to use later
Delivery
I t enter location for availability
II
® FREE Store Pickup
enter location for availability
{
i
View Alaska/Hawaii Pricing
i
i
35"
27.5"
r �
73.25"
http:/Mrww.kenmore.com/kenmore-22-cu-ft-chest-freezer-white/p-04617202000P?prdNo=7&blockNo=7&blockType=G7 1/8
7/2/2015 Kenmore Elite 22 cu.ft.Chest Freezer-White 17202
11.0 cu.ft.Kenmore Chest Freezer-White
$599.99
$499.99
$449.99
$349.99
Specifications
Product Specifications
Dimensions:
Dimensions Details:
35"H x 73.25"W x 27.5"D
Dimensions and Capacity:
Width(in.):
73.25
Depth(in.):
27.5
Weight(lbs.):
224
Overall Capacity(Cu Ft):
21.6
Freezer Capacity:
21 cu.ft.and larger
Height w/Door Closed(In.):
35
Height w/Door Open(In.):
60.75
Color and Styling:
Color Family:
Frequently Bought Together
This product:
Kenmore Elite 21.6 cu.ft.
Chest Freezer-White
http:/Mvww.kenmore.com/kenmore-22-cu-ft-chest-freezer-white/p•04617202000P?prdNo=7&blockNo=7&blockType=G7 418
702015 Kenmore Elite 22 cu.ft.Chest Freezer-White 17202
r
A view key features
Freeze Fresh''Technology
Adapt-N-Store BasketTM'System
LED Light System
Electronic Controls
Express Chill Function
n f V S' u add to list.
Description Item#04617202000P Model#17202
Kenmore Elite 21.6 cu.ft.Chest Freezer-Smart and Efficient Food Storage
This spacious Kenmore Elite chest freezer is the solution for all your frozen storage needs,
enough space to store all of your summer fruits and vegetables,or your bulk meats and frozen
goods.Freeze Fresh Technology freezes food at minus 20 degrees F,preserving food quality and
nutrients.Organization is simple and efficient with four sizes of sliding baskets,3 levels of
storage and removable dividers that allow you to arrange your food any way you like.Exclusive
Electronic Controls lets'you easily control every function right at your fingertips.New LED
interior lighting provides plenty of visibility throughout and the security lock promises to keep
your favorite foods frozen,secure and tasting great.The Express Chill option allows for faster
preservation and an alarm that notifies you when the freezer is too warm,and efficiency adds
cost savings to the mix,along with great organization and style.
• Freeze Fresh'"'technology preserves food longer and chills food to a frigid-20°Fahrenheit
to lock in freshness and nutrients
• Adapt-N-Store Basket System features 4 different sizes of sliding baskets for three levels of
storage convenience
• Exclusive 3 LED Light System makes it easy to find what's needed even in unlit spaces
• Outstanding Efficiency helps you save on energy bills with its efficient design and
insulation,preserving food for up to 72 hours if the power goes out
• Kenmore Exclusive Electronic Controls give you easy control over every function
• Express Chill Function rapidly reduces temperature to minus 30 degrees F for up to 72
hours,to speed the food preservation process
Added on September 25,2014
Kenmore Elite 21.6 cu.ft.Chest Freezer-Smart and Efficient Food Storage
This spacious Kenmore Elite chest freezer is the solution for all your frozen storage needs,
enough space to store all of your summer fruits and vegetables,or your bulk meats and frozen
httpJA~.kerimore.com/kenmore•22-cu•ft-chest-freezer-white/p-04617202000E'?prdNo=7&blockNo=7&blockType=G7 N
r