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ELLA'S BAKERY - FOOD - CLOSED
Ella's Bakery U 1-01A 1790 Iyannough Rd, HY 4 Town of Barnstable BOARD OF HEALTH John T.Norman Board of Health Donald A.Gaudagnoli,M.D. BARN u16'% ' Paull.Canniff,D.M.D. 1 200 Main Street, Hyannis, MA 02601 F.P. Thomas Lee Alternate a ° 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: 168 Issue Date: 12/10/2019 DBA: ELLA'S BAKERY CAKE & ICE CREAM OWNER: ELLA'S BAKERY & SANDWICH LLC Location of Establishment: 790 (702) IYANNOUGH ROAD HYANNIS, MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 10 OutdoorSeating: 12 Total Seating: 22 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: $30.00 Thomas A. McKean, RS, CHO, Health Agent TOBACCO SALES: - FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: For Office U Initials: Town of Barnstable j Date Paid- a I�; AmtPd$ ' Inspectional ServicesM AM � - Public Health Division Check# r Y A Thomas McKean,Director r+ 200 Main Street,Hyannis,MA 02601 Office: 508-862-4644 Fax: 508-790-6304 S4' i» ,+^� APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE /°� /� NEW OWNERSHIP RENEWAL NAME OF FOOD ESTABLISHMENT: 49Z4A 1s dl� ADDRESS OF FOOD ESTABLISHMENT: D MAILING ADDRESS(IF DIFFERENT FROM ABOVE): E-MAIL ADDRESS: r TELEPHONE NUMBER OF FOOD ESTABLISHMENT: TOTAL NUMBER OF BATHROOMS: WELL WATER: YES_NOS/... (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: 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:\Application FormsTOODAPP 2020.doc rs• OWNER INFORMATION: FULL NAME OF APPLICANT SOLE OWNER: &/NO D..O�B �7"1- OWNER PHONE# ADDRESS (j_j CORPORATE OWNER: CORPORATE ADDRESS: PERSON IN CHARGE OF DAILY OPERATIONS: F (2) Certified Food Protection Managers AND at least(1)Allergen Awareness Certified StaffOOD ESTABLISHMENTS must have I Certified Food Protection Manager PER SHIFT. TTACH COPIES OF CERTIFICATES** The Health Div. will NOT use past years' records. You ust provide new copjes and POST THE CERTIFICATES at your food establishment. Certified Food Managers Expiration Date Allergen Awareness Expiration Date 1.� (3 / / 1. 2. �/� I NATURE OF APPLICANT DATE ***FOOD POLICY INFORMATION*** SEASONAL FOOD SERVICE: All seasonal food establishments,including mobile trucks must be inspected by the Health Div. prior to oyenine!! Please call Health Div.at 508-862-4644 to schedule your inspection. Please call at least(7)days in advance. FROZEN DAIRY DESSERTS: Frozen desserts must be tested by a State Certified lab prior to opening and monthly thereafter, with sample results-submitted to the Health Div. Failure to do so will result in the suspension or revocation of your Frozen Dessert Permit until the above terms are met. CATERING POLICY: Anyone who caters within the Town of Barnstable must notify theTown by fax or mail prior to catering event. You must complete a catering notice found at http://www.townofbarnstable.us/healthdivision/apl)lications.asu. 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.3I't each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC 1st. Q:Wpplication FormsTOODAPP REV3-2019.doc BOARD OF HEALTH Town of Barnstable Paul J Canniff,D.M.D. rt Board of Health Donald A.Gaudagnoli,M.D. rx,ae� a #f" John T. Norman F.P. Thomas Lee Alternate , ,a,® 200 Main Street, Hyannis, MA 02601 Phone: (508) 862-4644 Fax: (508)790-6304 www.townofbarnstable.us Permit to Operate a Food Establishment In accordance with regulations promulgated under authority of 105 CMR 590.000 M.G.L. Chapter 94 Sections 305A, 305B, 146, 189 and 189A; Chapter 111, Sections 5 and 127A, a permit is hereby granted to: Permit No: 168 Issue Date: 06/03/2019 DBA: ELLA'S BAKERY CAKE & ICE CREAM OWNER: ELLA'S BAKERY &SANDWICH LLC Location of Establishment: 790 (702) IYANNOUGH ROAD HYANNIS, MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 10 OutdoorSeating: 12 Total Seating: 22 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: FROZEN DESSERT: $30.00 Thomas A. McKean, IRS, CHO, Health Agent TOBACCO SALES: FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: '7 7 Z-/ yg � �yy9 n OpTME fp Al For Office Use n1v: Initials: ,P` o Town of Barnstable Date PaidMAM. . T, ' Amt Pd$ L , sAxrsrnBLe. Inspectional Services rI`\ ArFD 1639 MAC Public Health Division Check# W V -Cas (IU Thomas McKean,Director 200 Main Street, Hyannis, MA 02601 Office: 508-862-4644 Fax: 508-790-6304 APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE I' NEW OWNERSHIP RENEWAL NAME OF FOOD ESTABLISHMENT: 1 S — (RA-) ADDRESS OF FOOD ESTABLISHMENT: is, K\A _b`f b MAILING ADDRESS(IF DIFFERENT FROM ABOVE): Q E-MAIL ADDRESS: 1 I C Q TELEPHONE NUMBER OF FOOD ESTABLISHMENT: l S va TOTAL NUMBER OF BATHROOMS: WELL WATER: YES NO_L'... (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: ✓ SEASONAL: DATES OF OPERATION: / / TO NUMBER OF SEATS: INSIDE: /D OUTSIDE: /'c'� 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)9 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)Govlr6*cf t- CATERING ... (CATERING NOTICE REQUIRED BEFORE EVENT(SEE PAGE#2) TOBACCO SALES ... (ANNUAL TOBACCO SALES APPLICATION REQUIRED) *** SEASONAL, MOBILE & NEW FOOD ONLY*** REQUIRED TO CALL HEALTH DIV.FOR INSPECTION PRIOR TO PERMIT BEING ISSUED Q:\Application FormsTOODAPPREV2018.doc PLEASE CALL 508-862-4644 ;OWNER INFORMATION: FULL NAME OF APPLICANT SOLE OWNER: YE /NO D.O.B 7— —67 OWNER PHONE #'�Z V— `t O 7—7 q-4 9 ,4, ADDRESS D�o3 O( CORPORATE OWNER: i FEDERAL ID NO. : tsbv t t.�l G,,tl�-L CORPORATE ADDRESS: q T 7C Y PERSON IN CHARGE OF DAILY OPERATIONS: QC 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 1,-AllerLyen Awareness Expiration Date G � la a ( - 1. 1. CDs Aq 2. G ATURE OF APPLICANT DATE ***FOOD POLICY INFORMATION*** SEASONAL FOOD SERVICE: All seasonal food establishments,including mobile trucks must be inspected by the Health Dv. 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 establislunent 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 Ist to Dec. 31"each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC 1 st. Q\Application FormsTOODAPPREV2018.doc • E r Town of Barnstable Office: 508-862-4644 Regulatory Services Department Fax: 508-790-6304 is Public Health Division MAS& Thomas A.McKean,CHO 61 200 Main Street, Hyannis, MA 02601 Payment Receipt Food Service Permits Payment received: $225.00 (Check) on 5/21/2019 Permit number: 168 � �4 Check number: 260 Check amount: $225.00 Name on check: Scott Dutra/Jacqueline Dutra, 189 Highland, Dr, Ce ,Business: Ella's Bakery Owner: TOWN OF (ARP) BARNSTABLE ;Address: 790 IYANNOUGH ROAD/RTE132, Hyannis (Note: Annual Food Permit/$100 new/$125.00 1/2 year proration 3 ......... ..... _........ ........ . _ ............... ............... ................__. _......... ........._.... _ oFTHE rok TOWN OF BARNSTABLE- HEALTH INSPECTORS Establishment Name: Date: I Page: of d ° PUBLIC HEALTH DIVISION OFFICE HOURS800-9:30A.M. ` BARNSTABLE. 200 MAIN STREET 3:30-a:3o P.M. Item Code C-Critical Item DESCRIPTION OF ION/PLAN OF CORRECTION Date Verified MASS. MON.-FRI. 1639. `0$ HYANNIS,MA 02601 508-862-4644 No Reference R Red Item. PLEASE PRINT CLEARLY �EDN1P`' FOOD ESTABLISHMENT INSPECTION REPORT Name D t Tvue of T Inspection er Routine Address Risk ood e e Re-Inspection _ Level Retail Previous Inspection Telephone A Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other Inspector S Out: Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. 101 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) ❑ lv\ F �' 1a a Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives - ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIMEITEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑ 4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding -- PROTECTION FROM CONTAMINATION ❑20.Time As a Public Health Control ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices. ❑ 22.Posting of Consumer.Advisories Violations Related to Good Retail Practices(Blue Items Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) ' `� �j 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 Orion-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 9rion-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of 28.Poisonous Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violations observed,7 to 8 non-critical violations. If 1 critical refrigeration. 29.Special quirements (590.009) within 10 days of receipt of this order. violation,4 non critical violations=C. 30.Other DATE OF RE-INSPECTION: Inspe o s n u 31.Du ter screened from public view ✓� n�,q; 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 ature Pn t: /l Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N � 1 ! I�(�. DV 19 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 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 590.004(F) * - EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 IdentifyingInformation-Original Containers* Other* 3-501.16(A) Hot PHFs Maintained At or Above 140°F* 2 590.003(C) Responsibility of the Person-in-Charge to 7-102.11 Common Name-Working Containers* * Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F Applicants* 3-302.11(A) Food Protection* 7-201.11 1 Separation-Storage* Y0 Time as a Public Health Control 3-302.15 Washing Emits and Vegetables 590.003(F) Responsibility of A Food Employee or An 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* 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* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Rrated or of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated ( ) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* * 3-801.11(D) Raw or Partially Cooked Animal Food and * 4-501.111 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 Wazewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIMEITEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs - CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of * 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System * gg Not Otherwise Processed to Eliminate Equipment 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) . Comminuted Fish,Meats&Game Pathogens* effe criw mnoor 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min* Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) I Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 4-703.11 Methods of Sanitization-Hot Water and 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS Stuffing Containing Fish,Meat,Poultry or 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* g g �' 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- Ratites-165°F 15 sec* Sources* ing,mobile food,temporary and residential 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and AutWildhority Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* � Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodbome illness interventions and risk factors. h*W 2-301.14 When to as * Other 590.009 violations relating to good retail 590.004(C) Wild Mushrooms* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* Requirements. 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO'GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3-403.11 * (Blue Items 23-30) 3-202.15 Package Integrity (C) Commercially Processed RTE Food-140°F Critical and non-critical violations,which do not relate to the foodbore 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 actors listed above can be and in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 3-202.18 Shellstock Identification* 13 Handwashing Facilities 3-501.14(A) Cooling Cooked PHFs from 140°F to 70°F * Conveniently Located and Accessible Within 2 Hours and From 70°F[0 41°F/45°F Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained * Within 4 Hours* 23. Management and Personnel FC-2 .003 Tags/Records:Fish Products 5-203.11 Numbers and Capacities ' * 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients* Supplied with.Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. 1 Poisonous or Toxic Materials I FC-7 1.008 HACCP Plans 6-301.12 Hand Drying Provision 129. 1 Special Requirements 1 1.009 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 590.000. oF.NE►ok TOWN OF BARNSTABLE HEALTHINSPECTORs Establishment Name: / Date: erhq Page: of OFFICE HOURS BARNSTABLE. ` PUBLIC MAN STREET SION 8:30--4:30A.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified 3:30-4:30 P.M. MA . `0� HYANNIS,MA 02601 MON.-FRI. No Reference. R-Red Item PLEASE PRIN LEARLY �e 508-862 4644 FOOD ESTABLISHMENT INSPECTION REPORT Name Date J� Type of Type of Insuection O eration Routine Address Zm Risk -Food Service Re-inspection •� Level a ai Previous Inspection Telephone Residential Kitchen Date- Mobile < Pre-o era' Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP Cn- In: Other Inspector Out: Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. . Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ �� Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands - ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM.CHEMICALS ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals ����� � FOOD FROM APPROVED SOURCE TIMEITEMPERATURE CONTROLS(Potentially Hazardous Foods) �nJ ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures Yr ( ❑ 5.Receiving/Condition ❑ 17.Reheating , - a. ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling 14 ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑ 20.Time As a Public Health Control ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories + ;X Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations J Critical(C)violations marked must be corrected immediately. (blue&red items) (� I n Corrective Action Required: ❑ No VNs Non-critical(N)violations must be corrected immediately or I within 90 days as determined by the Board of Health. Overall Rating oluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled [-]'Emergency Suspension C N Official Order for Correction: Based.on an inspection/ralFod e item ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: checked indicate violations of 105 CMR 590.000/Fe 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 6=One critical violation and less than 4non-critical violations g )( ) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. 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 8non-critical violations. If 1 critical refrigeration. 29.Special Requirements (590.009) within 10 days of receipt of this order. 4 to 8 non-critplyiolations=C. 30.Other DATE OF RE-INSPECTION: Ins! ector' na 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 nature Print: Self Service Wait Service Provided Grease Trap Size Variance.Letter Posted Y N �� r(I� llr/ ✓�/� cJ �:� � ✓�. - :. � 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) ]:De.-,nstration 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 15 590.004(F) 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* * 2 590.003(C) Responsibility of the Person-in-Charge to Other* 7-102.11 Common Name-Working Containers* 3-501.16(A) * Hot PHFs Maintained At or Above 140°F Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F Storage*- Applicants* 3-302.11(A) Food Protection* 7-201.11 Separation20 Time as a Public Health Control 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 7-202.11 Restriction-Presence and Use** 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* 7.202.12 Conditions of Use 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* 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 Disposition of Adulterated or Contaminated g ( ) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 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* V * 3-801.11(D) Raw or Partially Cooked Animal Food and * 4-501.111 Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations Raw Seed Sprouts Not Served*. 3-201.12 Food in a Hermetically Sealed Container Sanitization Temperatures 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 and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145F 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* eJjecnve rarzoor 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 ShelHlsh and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min* Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 4-703.11 Methods of Sanitization-Hot Water and 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* Stuffing Containing Fish,Meat,Poultry or 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- Ratites-165°F 15 sec* Sources* ing,mobile food,temporary and residential 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodborne illness interventions and risk factors. 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* 3403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES 3-202.15 Package Integrity* 3-301.12 Preventing Contamination When Tasting* 3403.11(C) Commercially Processed RTE Food-140°F* (Blue Items 23-30) 12 Prevention of Contamination from Hands Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 3-202.18 Shellstock Identification* 13 Handwashing Facilities 3-501.14(A) Cooling Cooked PHFs from 140°F to 70`F 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 * 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 .00. Water,Plumbing and Waste FC- 6 Within 4 Hours* 26 5 590.004(J) Labeling of Ingredients' Supplied with Soap and hand Drying Devices 2 . Physical Facility FC-5 .00 7 Conformance with Approved Procedures I 6-301.11 Handwashing Cleanser,Availability 28. 1 Poisonous or Toxic Materials I FC-7 1.008 HACCP Plans 6-301.12 1 Hand Drying Provision 129. 1 Special Requirements 1 1.009 3-502.11 Specialized Processing Methods* 30. 1 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 165 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. � J �dll 7-- 5v r 1 � 1 I •-- HEARTHBAKE SERIES COUNTERTOP ELECTRIC OVENS BAKERS SERIES: EP • EB PRIDE. x . gas • s r Z. g nasr f Bakers Pride°EP and EB series ovens are designed for x " pizza,pretzels,flat breads,and other high-volume bakery M aN items. Independent top and bottom heat controls in each � :� oven chamber allow for perfectly balanced results.These countertop electric ovens feature one or two baking chambers with a 5.25"deck height and a 28"square FEATURES AT A GLANCE deck. (Choose either Cordierite or steel decks).Tilt-up doors are spring balanced and feature glass windows for 'Single ovens:208 V,220/240 V, Fully insulated 230/400 V @ 4,750 watts in 50 Hz .One-year limited warranty easy viewing. Double ovens:208 V,220/240 V, This series comes standard with all stainless steel 230/400 V @ 9,500 watts in 50 Hz exteriors and 4"adjustable legs.The EP models feature 2oo-700'F(93-371'C) OPTIONS &ACCESSORIES a 15-minute timer,while the EB models come standard temperature range •16"(406 mm)legs or casters(grey) •Infinite top and bottom heat with a 60-minute timer.Timers have a continuous-ring controls •16"legs or casters(stainless steel) alarm and manual shut-off. •1s-or60•minute timer with •30"legs or casters(grey) For greater production,these ovens can be stacked to continuous-ring alarm and manual •30"(762 mm)legs or casters g p shut-off (stainless steel) create triple and quad configurations,or can even be •Interior oven lights Stainless steel undershelf stacked on Bakers Pride®convection ovens. •One or two baking chambers Rack stands w/rack guides •5.25"(133 mm)deck height Stacking kits •28"(711 mm)sq.deck(s) Deck brush&scraper •.75"(19 mm)thick Cordierite Lightstone deck stone decks or steel decks •Steel deck on EP series Stackable All stainless steel exteriors Aluminized steel interiors Tilt-up doors with windows •4"(102 mm)adjustable legs PR -�- HEARTHBAKE SERIES O. ELECTRIC OVENS PRIDE. EQUIPMENT DIMENSIONS 15.75" 5.25' 28" ® ° (398mm) (133mm) 0 (711 mm) 28" FRONT VIEW (711 mm) SIDE VIEW SINGLE MECHANICAL SPECIFICATIONS Model# Overall Dim Deck Deck Size Decks Baking Thermostat Carton Dim Cubic Cubic Ship (W x H x D)* Height (W x D) Chambers Range (W x H x D) Feet Meter Wt. EP-1-2828 42"x 15.75"x 33.25" 5.25' 28"x 28" 1 1 200'-700'F 43.5'x 24.5"x 46" 29 .80 310 EB-1-2828 (1067 x 400 x 845) (133) (711 x 711) (100-400°C) (1105 x 616 x 1168) (141 kg) EP-2-2828 42"x 29"x 33.25" 5.25" 28"x 28" 2 2 200*-700°F 43.5"x 37.5"x 46" 43.5 1.23 600 ES-2.2828 (1067 x 737 x 845) (133) (711 x 711) (100-400-C) (1105 x 952 x 1168) (273kg) *Height excludes legs REQUIRED CLEARANCES POWER SUPPLY Left 1"(25 mm) Model# Watts Voltage Phase Amps Right 1"(25 mm) L1 L2 L3 a Back 1"(25 mm) EP-1-2828 4,750 208 1 22 EB-1.2828 208 3 15 15 16 In European Community Countries and North America.In NON-COMBUSTABLE locations only. EP 1 2828 4,750 230 1 20 In European Community Countries only in EB-1-2828 220/240 1 19 COMBUSTIBLE locations.NOT for North America. EP-1-2828 4,750 220/240 3 11 12 12 EB-1-2828 400 3 6 7 6 EP-2-2828 9,500 208 1 44 EB 2 2828 208 3 30 31 32 EP-2-2828 9,500 230 1 39 Bakers Pride reserves the right to modify specifications or discontinue EB-2-2828 220/240 1 38 models without incurring obligation.Dimensions nominal. EP-2-2828 9,500 220/240 3 22 23 23 EB 2 2828 400 3 13 12 13 c ui /' Freight Class:110 C FOB:Allen,75013 48.2019 800.431.2745 BAKERS 1307 :t AllenTX,75013 PR f 7rodC P80t l RotatinpSmpany5� TT-OC124is made in Twothousand Machinery Co.,Itd P l"O Yr0 1 Report Suspicious Activity �" ... ',A WAi �t t4 f a F .g 3 ^z * goo Z., Temp.:2-8'C Capacity:600 L Power:540 W Compressor:Aspera(Embraco) Material:Spraying Refrigerant:R134A _ - - Dimension:925*800*1850 MM 1)High precision digital thermostat; 2)One-time molding and integral foaming liner; 3)Air cooling,fast refrigerant; 4)Stainless steel universal caster wheel,easy to move; 5)Rotating display showcase More Rotating glass showcase,Four Sided Glass Coor Refrigerator,Glass Sided Refrigerated Show Case Model TT-BC122A L-BC122C iTT-BC124 Capacity -^ -_T418 Ls__ ^+ 1418 L i1600 L Size(MM) �684 648 1850 %50*650*1850 925*800*1850 Refrigerant R134a Compressor EMBRACO PowerT _*..�. '470 W --� ,4_T_____�._ 1540 W ow Material PAINTED 'ALLS/S iPAINTED More Views for Six Sided Glass Door Refrigerator with Revolving Shelves Product Details Compal�&ftghlgolutions Services&Membership Help&Community Ready to Ship TraI3F8HoW cUOff{I 6'AW'p English-USD v �w Categories Products What are you looking for... Sign rn Join Free Order 0 My Alibaba Protection Favorites Home >All Industries >Service Equipment >Store 3 Supermarket Supplies >Refrigeration Equipment(57595594) Subscribe to Trade,Alert TT-BC124 Six Sided Glass Door Rotating Cake Display Case 0 A Looking for a reliabli Refrigerator supplier? �f Most of the buyers prefer Supplier ._ -"--':-- FOB Reference Price:Get Latest Price with Trade Assurance 5 ......._ Learn More> $1,302.00 $1,432.00/Units I 1 Unit/Units(Min.Order) s Guangzhou .f Ej Contact Supplier Twothousand w Machinery Co-,Ltd. Interested in this product? X 12YRS CN Business on Alibaba.com starts with negotiating with Suppliers.Contact Supplier to get started. Gold Supplier Trade Assurance View larger image (>Leave Messages Onsite Check j Seller Support: Trade Assurance j tYl Very satisfied —To protect your orders from payment to delivery �J•0/5 8 Reviews v - Add to Compare UShare Payment: More Transaction Level Shipping: Alibaba.com Ocean Shipping Service from China to U.S 10 Transactions $ 270,000, Get shipping quote Response Time U' c241) Response Rate �, 83.6 e Value-added services: M Production View View Company Profile You may like LJ - r F one Glass Doors Comme... Six sided rotating display:.. 2018 New Design Comm._ All Around Rotating Glas... Rotating Shelf Glass Calk $200.00-$206.00/Sets $1.100.00-$1,300.00/... $785.00-$1,485.00/Pi_ $1,045.00-$1,150.00/... - $100.00-$500.00/Piece 5 Sets 1 Set 1 Piece 10 Units 1 Piece More v Overview Quick Details Place of Origin: Guangdong,China(Mainland) - Brand Name: TWOTHOUSAND Model Number: TT-BC124 Type: Display Cooler,Upright type - t Style: Single-temperature r Certification: CE Capacity: 600 L . Temperature: . 2'C-8'C Climate Type: Air Cooling " Refrigerant: R134a,R134a 4i f` f0 UC'I s Uo.TT-BC 124. q c� (Y.tails Company Profile Report Suspicious Activity Power. 540 VI Compressor: Aspera Blower. Germany EBMPAST Material: Spraying Light: LED Size: 925*800*1850 MM Packing. Polywood - Supply Ability Supply Ahility: 200 Unit/Units per Month Packaging&Delivery Packaging Details By carton,plywood or wooden case for Six Sided Glass Door Refrigerator with Revolving Shelves Port Guangzhou Six Sided Glass Door Refrigerator with Revolving Shelves,Six Side Glass Display cooler,Glass Sided Refrigerated Show Case, I . {a Hit Sign in or register I Daily Deals I Gift Cards I Help&Contact '>e3l to'Shop Sell ; My easy forSummar ebh ;;, " category Search for anything All Categories I Searc Back to home page I Listed in category: Business✓';Industrial>Restaurant&Food Service> Refrigeration&Ice Machines>Coolers&Refrigerators , I Sau �p to 4flln Agriii� �Iig � Use t promo code EASY i to save o4 each shtplricnt People who viewed this item also viewed SPONSORED M, DELI CASE NEW 48" ""& DELI CASE NEW 36 t DELI CASE NEW 48" NEW 35"Refrigerator GLASS SHOWS " 3'SHOW Curved STAINLESS GLASS p $2,168.40 1 $1,999.00 ;� ��.' $1,999.00 $2,199.00 Free shipping ", Free shipping Free shipping Free shipping DELI CASE 48"GLASS SHOWCASE REFRIGERATOR fP COOLER DISPLAY Bakery display Cooler Shop with col eBayMr ' Condition: New Get the ii a r + ,^ Quantity: 1 5 available - money b Price: US$2,085.40 Seller inforn g r $101 for24months' coolerdepotus. 93.8/Positive fe N r I Add to cart 1 Save this Se 01 r• Best Offer: Contact seller y ) „- Make Offer O_ _ Visit store Add towatch list t � See other terns 3-year protection plan from SquareTrade-$164.99 r Free shipping 30-day returns Ships from United ,1 States s Shipping: FREE Standard Shipping I see details ' I Item location Covina,Cahforn a,IJ,,tell Stales Ships e:United States Delivery: Estimated between Thu.May.30 and Thu.Jun.6 '� Is Payments: 1 1 PayPas!CREDIT ... .... _.. .............. ............ '$101 for 24 months.Minimum purchase required.Apply Now I _ See terms Have one to sell? Sell now -� Ad M Get low mo.payments I Get instant Funding Returns: 30 day returns Buyer pays for return shipping I see details Related sponsored items 1/2 Feedback or 4 A 1, s � Coolman Commercial Refrig- Coolman Commercial Refrig- Coolman Commercial Refrig- Coolman Commercial Refrig- Coolman 48'Commercial NEW 48"x 30"x eraled High Deli Meat eraled High Bakery Dis• eralor High Deli Display eraled High Bakery Dis- Refrigerated High Deli Meat Table Commercie $2,500.00 $2,100.00 $1,950.00 $1,960.00 $2,420.00 $255.27 +Shipping +Shipping +Shipping +Shipping +Shipping Free shipping Description Shipping and payments eBay ilern number: 25407E Seller assumes all responsibility for this listing. Last updated on Apr 11,2019 06:34:08 PDT View all revisions Item specifics Condition: New Brand: Cooler Depot USA MPN: Does Not Apply Model: 48"Deli Case UPC Does not apply Watch this video to learn how to maximize all the benefits the Cooler Depot USA Appliance has to offer! From preprogramming settings for ens data,this video will provide a detailed overview. 48 ins refrigerator bakery case deli case pastry case- Video will open in anew window h"✓ ,.vaz''.,�s.x.f«?�.w�- ka::a.�, 1....-""�rm,.Yc.,�ase:.`ow a�?• �'• Display deli products with ease and in style with this curved glass refrigerated deli case! Designed for intuitive operation and to a large,curved glass front, six epoxy-coated shelves, and a robust 1/4 hp compressor. It even uses R290 refrigerant,an eco-friE temperatures within the safe zone without degrading the environment.A digital temperature controller streamlines operatior pressing tasks around your business. Specification NEW 48"Bakery Deli Refrigerator Model DC120 SPECS f Width f 47 1/4lnches r Depth 32 1/2Inches Height 42 7/8Inches Interior Width 43 1/4lnches A. Interior Depth 26 3/4 Inches Item No. TAYLOR@ C794 Soft Serve Freezer - Twin Twist w Features Offer all the popular soft serve variations from low or non-fat ice creams to custards,yogurt and sorbet. Serve two separate soft serve flavors, or an equal combination of both in a twist. 9 Freezing Cylinder _ Two,3.4 quart(3.2 liter). r E y m Y Mix Hopper Two,14 quart(13.2 liter).Separate hopper refrigeration(SHR)maintains mix below 41°F(5°C)during Auto and Standby modes. " Indicator Lights i Mix Low and Mix Out light alerts operator to add mix.Audible alarm may be enabled to sound when mix is low. li Electronic Controls Softechn'is our exclusive microprocessor based master control that regulates _ refrigeration by measuring product viscosity to maintain consistent quality. Standby 88 During long no-use periods,the standby feature maintains safe product ' a temperatures in the mix hopper and freezing cylinder. 415 • Freezer Door A specially designed thermo-plastic door allows quick ejection of product. Push forward on the ergonomic draw handle to dispense.Self-closing draw handles are standard. 3 Door Interlock System Protects the operator from injury as the beater will not operate without the - dispensing door in place. Two Locking Casters Front casters have a locking feature for operators to lock to maintain equipment in place.The locking casters can be released to move the equipment for cleaning. z <s e 750 N. Blackhawk Blvd. Rockton, Illinois 61072 800-255-0626 Phone 815-624-8333 Fax 815-624-8000 ISO 9001:2015 NSA D @us C E www.taylor-company.com Re istered Firm LISTED info@taylor-company.com g Selected 50 Standard 6 SA2650 W.Models .re � i I L2 _ 92 963.11 32.36 20.25 112191 151J.31 32.6d 1029..01 ""? 5)0]95T3190,9 06 1149 J51 3.15 7t[296,921 K 125I 1I dI1fiR62 � Io 31 1 I� I0172.2fi5WIN 15 � 14825 R131j 1A 1225551 5p 5 1 19.fif o - u 100.91 159J J]i 5962 HIGHICLOSEO - &P29.I91 E3 u . �C —. .—.—._._._. 11516.31 '90 ; 57.11 121?61 [1460.51 1 � 46.00 0 0 _ 11N61.J1 LONIOPEN 63B4 11113521 ttlfi 32.15 2.72 5.12 111 n1 151.931 1170.051 0 7'73 61 1261.711 J W —/ 191 3.51 <J45 50.321 190:91 I 1.51 I 2 al 26A0 2090 I�.1 112 1, p i• 1670.51 1508,D) T 206.25j^ — 3290 18JSsl p FIGURES IN BRACKETS INDICATE MILLIMETERS 7 DEC IMALAND FRACTIONAL DIMENSIONS ED UAL TO(PLUS OR MINUS 1/16INCH 11.5-11. Weights lbs. kgs. Specifications Net 640 290.3 Electrical Crated 699 317.1 Two dedicated electrical connections are required.See the Electrical chart cu.ft. cu.M. for the proper electrical requirements.Manufactured to be permanently Volume 48.9 1.38 connected.Consult your local Taylor distributor for cord&receptacle Dimensions in. MM. specifications as local codes allow. Width 20-1/4 514 Beater Motor Depth 32-5/16 836 Two,1.5 HP. Height 59-5/8 1514 Refrigeration System Floor Clearance 4-1/2 114 Two,9,500 BTU/hr.R404A. `Mounted on standard casters Separate Hopper Refrigeration(SHR),One,400 BTU/hr.R134a. Electrical Maximum Minimum Poles(P) (BTUs may vary depending on compressor used.) Fuse Size Circuit Ampacity Wires(W) Air Cooled Left Right left Right Minimum clearance of 3"(76 mm)around all sides.Install the deflector 208-230/60/1 Air 35 35 27 23 2P 3W provided to prevent recirculation of warm air.Minimum air clearances must 208-230/60/1 Water 25 25 21 18 2P 3W be met to assure adequate air flow for optimum performance. 208-230/60/3 Air 15 15 13 12 3P 4W Water Cooled 208-230/60/3 Water 15 15 13 12 3P 4W Water inlet under side of base 1/2"FPT. 220-240/50/1 Air 25 20 19 17 2P 3W 380-415/50/3N—Air 9 8 8 6 4P 5W Options • Cone Dispenser • Draw handles to meet Americans with Disabilities Act requirements • Draw Valve Lock Kit This unit may be manufactured in other electrical characteristics and may have additional regulatory • Hopper Agitators agency approvals.Consult the local Taylor Distributor for other electrical characteristics and agency approvals based on specific electrical and country requirements. Rear MIX Lights (for exact electrical information and approval marks,always refer to the data label of the unit.) • Syrup Rail Kit(side mount) Continuing research results in steady improvements;therefore, these specifications,are subject to change without notice. Bidding Specs Electrical:Volt Hz ph Neutral: OYes` ❑No Cooling: ❑Air ❑Water DNA Options: Authorized Taylor Distributor TAYIORO 750 N. Blackhawk Blvd. Rockton, Illinois 61072 www.taylor-company.com 087487-ADV 4/18 'u HANID SINKS WALL MOUNT HAND SINKS MODEL: PROJECT: ITEM #: OTY: PRODUCTIMAGES STANDARD FEATURES ® Fabrication HS-9 HS-2 HS-4 20 gauge stainless steel.All seams tig welded and polished Bowl a Deep drawn with stamped rim to prevent spillage ® Wall Mounting Bracket Offset design for added strength ■ Faucet. 4"on center wall mount faucet included on most models Drain Stainless Steel ® Drain with Overflow Stainless Steel with plastic overflow tube and inlet ® Plumbing HS-5 HS-6 HS-7 '/2"IPS hot and cold water. 1 1/2"IPS drain outlet.Install at 36" ji working height.'/2"faucet supply 12"from floor.1 '/2"drain line �i 23 1/a"from floor.(3 1/2"IPS drain on Model HS-20) N" ® Low Lead Compliance F Low Lead Compliant faucet options are available to meet California AB-1953 and Vermont S152 standards 4,m v T2 OPTIONAL ACCESSORIES HS-8 HS-10 HS-20 a H-100 Chrome Plated 1 '/2"IPS P-Trap. H-101 Deck Mount Soap Dispenser a H-102 Upgrade: Low Lead Wrist Handle Faucet ® H-103 Wrist Handle Kit z H-104 Wall Mount Soap Dispenser 4011 ® H-105 Wall Mount Towel Dispenser ® H-106 One Side Splash(Specify Side H-107 Two Side Splashes - ® H-108 Stainless Steel Skirt> " ® H-109 Upgrade: Low Lead Royal Series Faucet M o H-110 Side Support Brackets ® H-111 Soap&Towel Dispenser ® H-200 Upgrade: Low Lead Commercial Series Faucet Seib APPROVED BY: CERTIFICATIONS: Due to our commitment to continued product improvement,specifications are subject to change without notice. Printed in the USA Krowne Metal Corporation Rev.1/2013 100 Haul Rd.Wayne,NJ 07470 - Toll Free:(800)631-0442 - Fax:(973)872-1129 No.2.1 sales@krowne.com - www.krowne.com - www.facebook.com/KrowneMetal - www.twifter.com/KrowneMetal KaTom Restaurant Supply, Inc. e ry. Fi` HANDSINKS WALL MOUNT HAND SINKS MODEL: PROJECT: ITEM#: QTY: WALL MOUNT HAND SINKS HS-9 HS-2 HS-4 i—lr-1 121bs. 16' 14lbs. —16" I—ra �a lbs. 2.. } -4 16.i:a,.( { fpY j 2„ II,. ltl'a".:ip y sa ( i to I s 161;2, v't sr a 1d l 2 ..._.......................... s,. " is 14 !.ry �d-SB8.5�6= 85& � HS-5 HS-6 HS-7 Is— 15 lbs. —t6^_I 11 lbs. 's„ 2" 16" IO t 16' D f0' L Tj —T L HS-8 HS-10 HS-20 ib a 3S ib;. L 2,. 1 / r j _ za" ......... I Tear —r— I r., Jir APPROVED BY: CERTIFICATIONS: Due to our commitment to continued product improvement,specifications are subject to change without notice. Printed in the USA Krowne Metal Corporation Rev.1/2013 100 Haul Rd.Wayne,NJ 07470 • Toll Free:(800)631-0442 • Fax:(973)872-1129 No.2.1 sales@krowne.com • www.krowrie.com • www.facebook.com/KrowneMetal • www.twitter.com/KrowneMetal KaTom Restaurant Supply, Inc. ` A= ' ® Item No.: Project No.: Profit from the Eagle Advantages S.I.S. No.: a CD Specification Sheet Short Form Specifications 414 Series Coved Corner 0 Eagle Three Compartment Sink, model with Three-Compartment Sinks Cl) 2--wide "Euro-Style"edging on front and sides.Sink bowls are CD CD heavy gauge type 304 stainless steel, with 13%" water level, MODELS: deep drawn, seamless and have all corners coved. Top— ❑414.16.3 ❑414-18-3 ❑414.22.3 ❑414-24-3 0 including backsplash, and drainboards (when,required)—is ❑414.16-3-18 ❑414=18-3.18 ❑414.22-3-18 ❑414-24-3-18 heavy gauge type 430 stainless steel. Drainboards shall be"V" ❑414.16-3.18L ❑414-18-3-18L ❑414-22-3-18L ❑414.24.3-18L # creased for positive drainage. 9%"" high backsplash with 1- 0414.16-3.18R ❑414-18-3.18R 0414-22-3-18R ❑414-24-3-18R _ upturn and tile edge. Legs to be 1%- O.D. galvanized tubing ❑414-16-3-24 ❑414.18-3.24 0414-22-3-24 ❑414.24-3.24 with front-to-back crossbracing, and 1" high impact plastic ❑414-16-3.24L ❑414-18-3-24L ❑414.22-3-24L ❑414-24.3-24L adjustable bullet feet. 0414.16-3.24R ❑414-18.3-24R ❑414.22-3-24R ❑414.24-3.24R Materials •Sink bowls: Heavy gauge type 304 stainless steel. a � } •Top: Drainboards, backsplash and euro-style edging are heavy gauge type 430 stainless steel. W 'y ,` •Legs: 1V(41 mm)-diameter heavy-gauge galvanized tubing `�° with plated 12-gauge gussets and high-impact corrosion co resistant fully adjustable bullet feet-crossbracing is c� 1""(25mm) diameter heavy gauge galvanized tubing. CD Design and Construction Features Q •All bowls have deep-drawn one-piece seamless Cl) three-compartment sink construction, using state-of-the-art hydraulic presses. CD with double drainboards •Sink bowls have generous radius with minimum dimension (faucet not included) of 3-(76mm) and are rectangular for maximum capacity. •New 20"x 16"(508 x 406mm) bowl design, with enhanced CD polishing techniques. CD FEATURING •13%-'(343mm) water level is standard. o 2---WIDE •Swirl-away drainage. EURO-STYLE •Leg gusset assemblies welded adjacent to sink bowl for maximum weight support and stability. EDGING •9Y2"(241mm) standard backsplash includes 1"(25mm) CD upturn and tile edge for easy installation and feathering to wall/splash surface. N •°V" creased drainboards for positive drainage. y Options/Accessories Mechanical: ❑ Stainless steel legs ❑ Faucets •Water supply is %""(13mm) IPS for hot and cold lines. ❑ Stainless steel bullet feet ❑ Sink covers • Faucet holes are 1%"(29mm) punched on 8"(203mm) ❑ Lever drains ❑Waste outlets centers;two sets of faucet holes are punched where indicated ❑Twist handle drains ❑ Sink kits on chart(back page). ❑Twist drain brackets ❑ Overflow hole • Basket-type waste drain included fits sink bowls' 3W"(89mm) opening and features 1%""(38mm) outlet. EAGLE GROUP Certifications/Approvals AUTO ., TEES 100 Industrial Boulevard, Clayton, DE 19938-8903 USA Phone: 302-653-3000 Fax:302-653-2065 HSF t www.eaglegrp.com KCL Foodservice Division: Phone 800.441-8440 MHC/Retail Display Divisions: Phone 800-637-5100 For custom configuration or fabrication needs,contact our SpecFAB®Division. Phone:302-653-3000• Fax:302-653-3091 • e-mail:specfab@eaglegrp.com EG20.25 Rev.10/12 Eagle Foodservice Equipment,Eagle MHC,SpecFabABl and Retail Display are divisions of Eagle Group. 02012 by the Eagle Group — EAGLE Item No.: Project No.: Profit from the Eagle Advantage' S.I.S. No.: o z 414 Series Coved Corner Three-Compartment Sinks 0 Overall widths bowl size Dimension A B 3 5. t in. 2 mm -� " 7Grnrn 127mm 9.5- Q 20'"x 16" 508 x x 4 406 27f" 699 241mm i Cf) 7-- 24"x 18" 610 x 457 31'/" 807 j � 1.25" Ir 0.625J 22"x 22" 559 x 559 29'/" 756 f O V RADIUS 24"x 24" 610 x 610 31'/" 807 13.5' qq mitered corner of 343mm 1118mm s euro-style edging euro-style edging v (overhead view) (side view) Drain location for rough-in 375..j.......- 39" bowl size Dimension B 953mm 991rrun in. mm in.: mm 20"x 16" 508 x 406 14" 357 ti 24"x 18" 610 x 457 16" 406 _f— Y ; 22"x 22" 559 x 559 15" 381 9.75' _ 24"x 24" 610 x 610 16" 406 248mm y C) M Q- w o 0 0 0 0 0 0 0 0 0 0 o w 1 ❑0❑ ❑0❑ ❑�❑ ❑�❑ l W BOWL DIMENSIONS DRAINBOARD OVERALL DIMENSIONS = width length length width length weight H model# in. mm in. mm quantity in. mm in. mm in. mm lbs. kg 414-16-3 20" 508 16- 406 ; 0 7 '27f",- 699 583/ 1492 85 38.6 i 414-16-3-18R or L 20" 508 16" 406 1 18" 457 27'%" 699 743W 1889 104 47.2 0 414-16-3-18 20"`- .508�16"' 406 2 18- , 457 2Tf" 699 90"". 2286 123 55.8 V 414-16-3-24R or L 20" 508 16" 406 1 24" 610 27!"" 699 801V 2042 110 49.9 CD 414-16=3-24 20"" 508 16- 406 2' 24 610 27'f"" 699 102" 2591 135 61.2 > 414-18-3* 24" 610 18" 457 0 31 IX" 807 65!"" 1664 114 51.7 v 414-18-3-18R or L* 24" 610 18" 457 1 18'" 457 31%" 807 803/" 2051 133 60.3 y 414-18-3-18* 24" 610 18" 457 2 18" 457 313/" 807 96" 2438 152 68.9 .CD 414-18-3-24R or L* 24"" ._6.10 18" - 457 1 24 61:0 .3.1%"_ 807; 863/4" 2203 1.39 63.1 � 414-18-3-244 24" 610 18"" 457 2 24" 610 313/"" 807 108" 2743 164 74.4 y 414-22-3* 22"....-559;.;22" 559 0 ' 29%- 756. 77'A" 1969; 120 54.4 414-22-3-18Ror L* 22" 559 22" 559 1 18- 457 293/4" 756 93" 2362 139 63.1 414-22-3-18* 22 559 22" 559 7 12 18"" 457 293/"" 756 108'f" 2756 ;158 71.6 414-22-3-24R or L* 22". 559 22" 559 1 24" 610 293/4" 756 99" 2515 145 65.8 414-22-3-24* 22" `559. 22" 559~'7 `2 "`- 24"''`61 O Y 293/" Z56 r 120'f'" 3061 170' 77.1 414-24-3* 24" 610 24" 610 0 313/"" 807 83'F"" 2121 125 56.7 414-24-3-18R or L`'24--`610 24"" 610` 1,... -18'" 457 31%" 807 983/4" 2508 .144 65.3 414-24-3-18* 24" 610 24" 610 2 18" 457 31%" 807 114" 2896 163 73.9 414-24-3-24R or L* 24" 610 24" 610 1 24" 610 313/" 807 1043/4" 2661 150 68.0 414-24-3-24* 24" 610 24" 610 2 24" 610 313/" 807 126" 3200 175 79.4 Features two sets of faucet holes. EAGLE GROUP 100 Industrial Boulevard, Clayton, DE 19938-8903 USA Phone: 302-653-3000• Fax: 302-653-2065 www.eaglegrp.com Printed in U.S.A. Foodservice Division: Phone 800-441-8440 ©2012by Eagle Group MHC/Retail Display Divisions: Phone 800-637-5100 Rev.10/12 Although every attempt has been made to ensure the accuracy of the information provided,we cannot be held responsible for typographical or printing errors.Information and specifications are subject to change without notice.Please confirm at time of order. I , Excellence G` Industries Profit from the Power of Partnership. f� ys'1 VOW t t'J :a "+' 5 Heavy Duty Storage Freezer 500 S. Falkenburg Road Suite 200 Tampa, FL 33619 Spec sheet and information subject to change wRhoui notice p Cuirent version G.t& 800.441.4014 1 813.870.0340 www.excellenceindustries.com �i KEYASPECTS Stainless steel tog with flip lids SPECIAL FEATURES: Interior/exterior shells made of Painted steel interior heavy gauge high grade steel 'AwEfficient cold wall refrigeration � t _ system Environmentally friendly Bottom drain for easy defrost hydrocarbon refrigerant OPTIONS: ; Graphics Locking bar Casters Complies with 2017 DOE .standards for commercial ice cream freezer with solid doors TECHNICAL SUMMARY p> • • (D U m C p - a. = 2 Q r LL co Y L _ N '!- 0 0 L1 :3 U L Ul I� > L" U CC F— M I— U ._.._....._.........___—_. ..__..._..._._._._.._..........._.._.................___.... ..___.._._._._.._..:....._._..._...—. HFF-2HC 31 1/2 x 30 1/2 x 33 3/4 5.0 116 159 115/60/1 2.5 3.3 1/5 R-290 -14' to+6°F 4/3 110 HFF-4HC 30 3/4 x 3.0 1/2 x 33 3/4 7.9 168 194 115/60/1 3.3 3.1 1/5 `R-290 ' -141 to �6°F 7/5 56 HFF 8HC I 54 1/4 x 30 1/2 x 33 3/4 17.2[ 248 f 275 115/60/1 6.7 7.3 1/3 R-290 -14°to+6°F 21/12 i 44 HFF-12HC',.� 80 3/4 x 30 1/2 x 33 3/4 =27.6[ 350 357 115/60/1 6.8 7.3 1/3 €R-290 14°tc +6°F 39/21 s 28 Does not include weight of pallets when needed HFF-2HC HFF-4HC.8HC 8 12HC U A 8 31 3/8" C � US 27114" ..., y C LISTED m � a _ - TOP VIEW TOP VIEW D ... 22 718" v m � - : 21/8"'' FRON VIEW r .. - A_ 8 .. C D.. " a 2+/8 HFF-4HC 30 3/4 26 3v 12 5,8 22' 500 S. Falkenburg Road. �� . ,y�.�.,z� FRONT VIEW HFF-8HC 64 t/4 49 7/8 .361,8 46 ti2 Suite 200 Tampa, FL 33619 HFF--12HC 803/4 763/8 zs,8 72:' 800.441.4014 813.870.0340 < www.excellenceindustries.com �� s ver. 6.18 w.... . m 1 I - I-F > I NOTE: TDILET HAS BEEN DESIGNED TO II II 11 ALL APPLICABLE STATE A DMPLY NTA.D.A. REGULATIONS. I'i� II II I 7 `- J I r Y -- - I I - _ - TOILET _ O r' ADA COMPLIANT ----- HAND I; SINK ; LL]I Ell 0 _ -- ���1 �--HALL EXISTING 3 U° TOILET ' W D 03 :1 NON—ADA --- - ----.._�__ N S'I Pip`, I COMPLIANT -• i - .t .. �40 - --- . ALES AREA (10 SEATS) - - -- - - Z w C/ n, Z /I 1 I I " ?1, Ni LAYER 5/8" . UP MAX 1:12 4 PANELS. ` `ES I-I B U LE ---- )E CORE EA SIDE; 2x4 (NEW) CHED W/ 1 1/4" CEM I / AND FINISH WITH I L — r — I� GENERAL NOTES CO LER NOTE: (8' 8') NOTE 1. GENERAL CONTRACTOIR SHALL REFER TO WRITTEN SPECIFICATIONS FOR ADDITIONAL INFORMATION NOT CONTAINED ELECTRIC PANELBOARDS TOILET HAS BEEN DESIGNED TO IN THE DRAWINGS. r N COMPLY WITH ALL APPLICABLE LOCATED IN BASEMENT 2. GENERAL CONTRACTOIR SHALL PROVIDE ADEQUATE BLOCKING AT SHELVING, 3 COMPARTMENT SINK, T & S SPRAY STATE AND A.D.A. REGULATIONS. _ra IBRACKET, POT RACK,, HAND SINKS, MOP SINK FAUCETS, TIME CLOCK, GRAB BARS, LAVATORIES, NAND DRYERS, MIRRORS, PAPER TOVWEL DISPENSERS, SOAP DISPENSERS, OTHER ACCESSORIES, E=C_ 3. REFER TO THE 'K' DFRAWiNG(S) FOR INFORMATION REGARDING THE EQUIPMENT AND EQUIPMENT LAYOUT. 4. 'GENERAL CONTRACTOIR SHALL INSTALL 2" x 8" BLOCKING FOR SANDWICI° STATION, TO" OF BLOCKING G 4'-4" A.F.F. II II ALSO BLOCKING FOR VDU MONITORS. 5. HANDICAP REQUIREMENTS: A. THE GENERAL COMTRACTOR WILL ACQUATiT HIMSELF WITH THE HANDICAP F'E'QvIREMENTS FOR THE APPLICABLE STATE AIND THE AMERICAN DISABILITIES ACT (ADA) AND INSURE THAT THIS FACILITY WILL BE � U ACCESSIBLE. THE FOLLOWING IS A PARTIAL LIST OF REQUIREMENTS: 1. AISLES MINIMUM 36" WIDE. NEW STAIRS TO BASEMENT - �' / V Y 2. CURB CUTS PROVIDED AT HANDICAP PARKING SPACES. z 3. MAX. SLOPE OF 5% OR 1:20 IN ALL PARKING LOTS AND ON SIDEWALKS, ALL OTHER AREAS WITH GREATER (1 HR FIRE RATED WALLS _._�_ +-- !_- _ \` ✓ b— — TOILET SLOPE WILL BE CONSIDERED A RAMP. �( �`�� FROM BASEMENT FLOOR UP \_„\ j 4. SIDEWALKS WILL BE A MINIMUM OF 4'-0" WIDE. r� TO ROOF STRUCTURE) Fl a / ADA COMPLIANT 5. RAMPS HAVE TO HAVE A MAXIMUM SLOPE OF 1:12 WITH HANDRAILS AT 34" AND 19" ABOVE THE FLOOR ON �) BOTH SIDES AND TO EXTEND IBEYOND THE TOP AND BOTTOM OF THE RAMP A MINIMUM OF , -6" ,�- / / S. ALLCER DON S WILLTES HAVEWHER AIT MINIMUM WIL BEO2' V-6" CLEAR ON THE LATCH (PULL) SIDE OF THE DOOR. (EXCEPT IN p p --- 9t,� W/ Lo ��EI- AREA ------ -�- - 430 B DESK rn HAND77 ` 7. DOOR MATS AND THRESHOLDS TO BE A MAXIMUM OF 1/2" HIGH. \ BINIII SINK / 8. DOOR HARDWARE SHALL BE MOUNTED BETWEEN 36 AND S. ABOVE FLOOR. / 119.0. TOILETS: HALLHAZARDOUS AREAS TO HAVE KNURLED HANDLES. L HALL A. LAVATORY TO HAVE LEVER HANDLES, SPRING FAUCETS OR SELF METERING FAUCETS, 00 ,- B. A COAT HOOK 54" ABOVE THE FLOOR WILL BE MOUNTED ON THE BACK SIDE OF THE. HANDICAP EXISTING \ STALL DOOR. NO 1 C. LOCATE THE WATER CLOSET 18" FROM THE CENTER LINE OF THE FIXTURE TO THE WALL. THE SEAT EX. RAMP, —TOILET WILL BE n" TO 19" ABOVE THE FLOOR TO THE TOP OF SEAT. Q ---- --- ---- UP-- 6 _ �D 3 D. PROVIDE TWO 42" LONG x 1 1/2" OUTSIDE DIAMETER PENNED GRAB BARS, 1 1/2" FROM THE WALL ^, NON-ADA WITH ONE BEHIND AT 6 FROM THE WALL AND ONE ADJACENT TO AT 12" FROM THE WALL 33"-36 _ o MOP w WHEN A TANK PREVENTS THIS LOCATION OF REAR GRAB BAR C- � COMPLIANT PARALLEL. TO AND ABOVE THE FLOOR HE E J SINK c INSTALL GRAB BAR 3" ABOVE THE TAN!{. " ® ppN t P F IN I` E. LAVATORY TO BE MOUNTED 32°' ABOVE THE FINISHED FLOOR TO RIM �dITH KNEE SPACE 0 3O Q z DUNK �i i 'i rn ��' � ; WIDTH AND 27" IN CLEAR HEIGHT. � I can ° - -- �" 000n N - - F. INSTALL WIRROR 36" ABOVE THE FINISHED FLOOR (TO BOTTOM" AND t,� TO TOP. � XzN -w - omm om� G. DISPENSEfRS TO BE MOUNTED A MAXIMUM 0 42 ABOVE TI11` FLOOR TO ALL OPERATING OR m<n r � Q - - - o-__-, o DISPENSINIG SLOTS, w o� v <m I H. TOILET PAPER DISPENSERS MOUNTED 19" TO CENTER LINE ABOVE TILE FLOOR. �m olp mml _I 056 vl I'om !' 11. ACCESSIBLE PARKING SPACES, PASSENGER LOADING ZONES, RAMPS, AND iIGNAGE ;,HALL COMPLY WITH p_?� -� d ��ci SERVING AREA m ALES AREA THE (ADA). m 12. ON TOILET DO)OR(S), SIGNAGE'IS REQUIRED WITH RAISED LETTERS AND 1N BRAILLE INDICATING "MEN- OR "WOMEN". (10 SEATS) MOUNT 5' CEINTER AFF OPENING SIDE OF DOOR. SIMILAR SIGNAGE REQUIRED IF BUTTONS PROVIDED. 6. FURNISH ALL LABOR AND MATERIAL NECESSARY FOR THE COMPLETE INSTALLATION OF CEMENT BOARD BACKING I � 9 � FOR F.R.P. AND CERAMIC TILE. ¢Y ov 7. GENERAL CONTRACTOR TO PROVIDE FOR P.O.S SYSTEM AS SHOWN ON ELEC IN A' DRAWL �� a OR, AT MINIMUM THE m - -- — -- - FOLLOWING CONDUITS; A) 2 1/2 I.D. FROM 4 x 4 x 3 JUNCTION BOX LOCATED HIND OFFICE DESK UP WALL TO 0 I ABOVE CEILING; B) FROM A HUB LOCATED IN TIFF FRONT LINE CHASE UNDER SLAB TO BACK WALL, PROVIDE - r f(cI 2 1/2- I.D. CONDUIT WITH 2'-0" SWEEPS AT ENDS. TERMINATE ABOVE HF. CEILING; , ! �,, ��W I W „ „ , , q " IT WALL Ti; ABOVE � N-, PT,_ " „ .Z „ (n� o a.. ran ® C) 2 x4 ELECTRICAL BOX 6 -0' A.F.F. WITH 1 CONDUIT IN :.� C !;It,�.�. CEI�.cF� 32 X 32 X „/4 r7 Yw PLYWOOD BLOCKING IIN WALL FOR VDU UNIT. NOTE THAT THE MAXIMUM CONNECTION LENGTH BETWEEN A VDU(S) AND ITS DID .BATED CPU IS 75'-0", AND ONE -.�- - -- -� �� I ! N AKIN OFFICE TO E AN ISDN LINE. NOTIFY DUNKIN' DONUTS IF NOT REGIONALLY AVAILABLE. I, w � � � 3 TELEPHONE JACK 0 C B / - Ld LL O �, 8. NOTE: "P.O.S.". ALL POWER OUTLETS FOR P.O.S. DEVICES ARE DEDICATED CIR..IJ:TS Wi H TI- RD WIPE `r Z ISOLATED GROUND. AN IG IS AN INSULATED WIRE SEPARATED FROM ALL OTHER GROUND WIRES, RUNNING BACK pro EXISTING HVAC UNIT --1" w�� TO THE BUILDING MAIN OR COMPLEX POWER PANEL. © i p SCREEN TO BE � _ vs z6[. I NEMA STANDARD L5-15R I.G. FOR THE RECEPTACLE AND PLUG. a- I - i --j3 2 OR EQUIVALENT). USE OF IG DUPLEX OR QUADPLEX OUTLETS: I.E. HUBBELL G 5262, C 6 EQ �z I ) REMOVED COMPLETELY � ¢w �- o I { 0 j 9. GC. SHALL NOT PROCEED WITH CONSTRUCTION UNTIL V.D.U. LOCATIONS ARE DE-TE:RMINED. ® w a 10. ALL TOILET WALLS AND OFFICE WALLS TO HAVE ALUMINUM FACED FIBERGLASS INSULATION. FIBERGLASS INSULATION I < TRASH IN WALLS SHALL BE KRAFT FACED (IF COVERED WITH GYPSUM) OR FOIL FACED. ALL CEILING INSUL, TO BE FOIL FACED. �® 11. IF BOLLARDS ARE REQUIRED, G.C. WILL PROV.DE 6"0 CONCRETE FILLED PIPE AT LOCATIONS SHOWN ON SITE PLAN. � 'Iz ALL BOLLARDS PRIMED (1) COAT, PAINTED (2) COATS P-21 PARIS WHITE. BOLLARDS 3'--0" ABOVE GRADE AND SET ¢� a IN CONCRETE TO AT LEAST 3'-0" BELOW GRADE. ''`"� 3 R IN R S BEING USED AND ALLOW SUFFICIENT SPACE. I 12. GENERAL CONTRACTOR TO VERIFY SIZE OF EACH COOLS O B G -- 13. THESE PLANS ARE BASED ON MINIMUM ALLIED DOMECQ CORPORATE DESIGN REQUIREMENTS. THE STRUCTURAL r HAVE BEEN EVALUATED TO MEET FIRS-RATED WALL INFORMATION: � 1 DESIGN FOOTING DESIGN ADA COMPLIANCE AND GENERAL BUILDING REQUIREMENTS E A R 5 a" ALL ADA STATE ANDI LOCAL CODES. 1 HR J.L. DES. U305 1 LAYER / � UP MAX 1:12 � I SHEETROCK BRAND GYPSUM PANELS. VESTIBULE WATER-RESISTANT FIRECODE CORE EA SIDE; 2x4 OR 2x6 ® 16" OC- ATTACHED W/ 1 1/4" CEM {NEW) CTD NAILS 7" OC; TAPE AND FINISH WITH I PRIME COAT; ADDITIONAL FINISH PER � _ _=_ _ -- — — - ----.----_J ,,//�-� � � — — — - NEW ADA RAMP AND LANDING D�./OR SCHEDU' E O SCHEL)ULE--FRP PANELS CLASS A FIRE RATED] w a i4 NEW VESTIBULE & WINDOW MARK SIZE TYPE MATERIAL DOOR FIN. FRAME DETAIL THRESHOLD HARDWARE FRAME FINISH REMARKS p FI T FLOOR PLAN N0. W x H TNT EXT NO. SET NO. INXT -� N -4- „ ,� 3'-6"x 7'-O"x „ „ ALUM. AND - z A FACTORY ALUMINUM ALUMINUM #1 FACTORY CLEAR ANODIZED � SCALE: 1/4 =1 -0 1 1 3 4" ___ .—_ GLASS - O 3'-6 x 7-O x „A„ ALUM. AND FACTORY ALUMINUM - NONE #1 _ FACTORY CLEAR ANODIZED U) O 2 1 3 4" GLASS 3-O x 6'-8"x „ SOLID CORE ST-21 HOLLOW 1 1/2" x 4 , 2" SPRING HINGE, ~ w —_ " C 1 A2 NONE . P-3O / / La_ D NEW STAIRS 3 1 3 q BIRCH ST-22 METAL / UNDERCUT 1/2" LLJ E `'� 3'-O"x 6'-8"x C. SOLID CORE ST-21 HOLLOW 1/A2 NONE #3 F-30 UNDERCUT 1/2" — p 4 1 3 4" BIRCH ST-22 METAL w WOOD ST-21 HOLLOW , ® Q HTR. 2°-6" x 6'-8" x 'E' LOUVER ST-22 METAL w ELECTRIC PANELS 5 1 3 4" E ,/A2 NONE * P-30 UNDERCUT 1/2" � EXISTING P-30 HOLLOW P-30 z 1 HOUR FIRE RATED 6 ALUMINUM a-2 {WALLS FROM BASEMENT O „ P-22 a O FLOOR ALL THE WAY � � � � ; $ /, 3'-0"x 6'-6 B.O. 7 „ '-4>• FACTORY 4/A2 3 DOOR & FRAME BY FREEZER BOX MANUF. z 0 4'-6 x 7 R O UP TO ROOF -- _ - - 3'-0"x 6'-8"x „ SOLID CORE ST-21 HOLLOW (1) HOI.JR FIRE RATED 8 1 3 4" BIRCH ST-22 METAL 1/A2 NONE #�5 P--30 i STRUCTURE W/ (,) � I C. HOUR RATED DOOR Ld \1 9 I 6 �,` ® 2 4 * DOOR FROM UTILITY ROOM TO STORAGE AREA. NOTE; VERIFYALL DOOR `SWINGS ON FLOOR PLAN \ — 1 1/2 PAIRS HATER #1250-26D SPRINGHINGES EXISTING WATER --- N 1 LOCKSET, SCHLAGE D80RD LEVLON�626 " HEATER TO BE -- -- 1 WALL RACK, RUBBERMAID #1990- HANDLER WALL RACK 0 REMOVED EXIST. CONCRETE PIER — -- - W EXISTING ABANDONED _ / = 1/4" TEMPERED ¢p cn A!R HANDLER TO BE _ - 4 \SAFETY GLASS Z REMOVED74 -- EO O <l-- f>1AIL- U\ SLOT @' R o® N u; OFFICE ZONLYo NOT NOT O � }¢- USED EQ. Q. USED -' c,, -. N � - N �1 j _— �-- ifl z -- LO / EXISTING WATER � " LINE c� P A B C D E E METER W 1 L ..�.. / � \ ® 0 w LL_ SHEET 01 - -_-- FILE#: D04139 DATE: 4-28-2005 BASEMENT F-I _00R LAN DRAWN BY: A.R.L. r r' _ SCALE: 1 . .�'=1'-0" M. B. FLANNERY i