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HomeMy WebLinkAboutEL RODEO MEXICAN REST - FOOD - CLOSED > r7U "yanv�c��H /�oc�of �oJ i El Rodeo Mexican Restaurant. M_ Z V 1070 lyannough Rd L. Hyannis, Ma. 02601 P L. 508-877-7711 TOWN OF BARNSTABLE LICENSINGA To whom me 1 concern : El Rodeo it has been in Hyannis for the last 5 years finding an incredible community and a great potential area for new business, unfortunately the current location it's seems no to be helping us with the exposure that we need. We are currently working with the landlord to see if we can have an agreement with some financial adjustments in the lease. This is taking more time than we thought. Due to this situation we decided to close the restaurant and work at the same time in some internal renovations ( menu, cleaning, equipment) hopping for the best as we wish to stay for many more years. We are not sure how long can this take but we'll keep you updated. Thank you for your time. Efrain Alvarez. Co-Owner. For Office Initials: INME"° . Town of Barnstable Date Paid 0 Amt PdPd$ ,,,STABLE : Inspectional Services , 039' Public Health Division Check# , FD Mpr Thomas McKean, Director ' 200 Main Street,Hyannis,MA 02601 .�. Office: 508-862-4644 Fax: 508-790-6304 r� APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE 11 �J-7-_b NEW OWNERSHIP RENEWAL NAME OF FOOD ESTABLISHMENT: L O C-13 e-`E5 ZavQAp_ ADDRESS OF FOOD ESTABLISHMENT:_JO41C> 1y•AM Nyyrbfj� iRdD V f}o- �% OZ66 MAILING ADDRESS(IF DIFFERENT FROM ABOVE): C�f1 E-MAIL ADDRESS: t4`-X1 RJL� W ;W P, 00- (om TELEPHONE NUMBER OF FOOD ESTABLISHMENT: (S& TOTAL NUMBER OF BATHROOMS:L— WELL WATER:YES NO ... (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: >/ SEASONAL: DATES OF OPERATION:_/ /_ TO NUMBER OF SEATS: INSIDE: OUTSIDE: TOTAL: 93y— 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 I OWNER INFORMATION: FULL NAME OF APPLICANT SOLE OWNER: YES/tO�) D.O.B OWNER PHONE# ADDRESS W��F�E NBC—!Lt✓ R1D . U-�, `FFl G��o�^Cfil 0 Z� 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 1. ��E A l i a �� `� / / 1. 2. � — SIG A RE 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/al)plications.ast). OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. NOTICE: Permits run annually from January 1st to Dec.31"each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATIONS)AND REQUIRED FEES BY DEC 1st. Q:1Application FormsTOODAPP REV3-2019.doc __ I i 4�SifE Town of Barnstable BOARD OF HEALTH John T.Norman Board of Health Donald A.Gaudagnoli,M.D. HARNSTABIA Paul J.Canniff,D.M.D. MAn 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: 582 Issue Date: 12/10/2019 DBA: EL RODEO OWNER: EFRAIN ALVAREZ Location of Establishment: 1070 IYANNOUGH ROAD HYANNIS, MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 195 OutdoorSeating: 20 Total Seating: 215 FEES FOOD SERVICE ESTABLISHMENT: $300.00 YEAR. 2020 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2020 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: MOBILE-ICE CREAM: 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: f 1 �HE# Town of Barnstable BOARD OF HEALTH Paul 1 Canniff,D.M.D. Board of Health Donald A.Gaudagnoli,M.D. BARNWADM S John T.Norman MA IS& 200 Main Street, Hyannis, MA 02601 F.P. Thomas Lee Alternate ga,r 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: 582 Issue Date: 12/20/18 DBA: EL RODEO OWNER: EFRAIN ALVAREZ Location of Establishment: 1070 IYANNOUGH ROAD HYANNIS MA 02601 Type of Business Permit: FOOD SERVICE r Annual: YES Seasonal: IndoorSeating: 195 OutdoorSeating: 20 Total Seating: 215 FEES FOOD SERVICE ESTABLISHMENT: $300.00 YEAR: 2019 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2019 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: - - - - - - - MOBILE-FOOD: MOBILE-ICE CREAM: C�� FROZEN DESSERT: Thomas A. McKean, IRS, CHO, Health Agent TOBACCO SALES: FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: �pFtHE rojyti Town of Barnstable For Office Use Only: Initials: p� � Date Paid Amt I'd$ .3 ^B Inspectional Services MAM 1639. `0 Check# Public Health Division Thomas McKean, Director ( 3 Cg 200 Main Street,Hyannis,MA 02601 Office: 508-862-4644 Fax: 508-790-6304 APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT BATE NEW OWNERSHIP RENEWAL ✓ NAME OF FOOD ESTABLISHMENT: `--L.- 9,plpa—) ak 'T ADDRESS OF FOOD ESTABLISHMENT: 16-40 I ANntDU61-Q J 14vOtiN rp 11 u2_G01 MAILING ADDRESS(IF DIFFERENT FROM ABOVE): Cj�t'12Q_ E-MAIL ADDRESS: �cFfLt U � �I Ik�l l�0 COnJ` TELEPHONE NUMBER OF FOOD ESTABLISHMENT: TOTAL NUMBER OF BATHROOMS:=�WELL WATER: YES ✓NO ... (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: ✓ SEASONAL: DATES OF OPERATION: / / TO NUMBER OF SEATS: INSIDE: OUTSIDE: W TOTAL: v257 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? Y�5 IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S)? TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW) FOOD SERVICE RETAIL FOOD-ONLY required for TCS foods(foods requiring refrigeration/freezer) BED& BREAKFAST CONTINENTAL BREAKFAST COTTAGE FOOD INDUSTRY(formerly residential kitchen) MOBILE FOOD FROZEN DAIRY DESSERT MACHINES ... (MONTHLY LAB ANALYSIS REQUIRED) CATERING ... (CATERING NOTICE REQUIRED BEFORE EVENT(SEE PAGE#2) TOBACCO SALES ... (ANNUAL TOBACCO SALES APPLICATION REQUIRED) *** SEASONAL,MOBILE & NEW FOOD ONLY*** REQUIRED TO CALL HEALTH DIV.FOR INSPECTION PRIOR TO PERMIT BEING ISSUED Q:\Application FormsTOODAPPREV2018.doc PLEASE CALL 508-862-4644 OWNER INFORMATION: FULL NAME OF APPLICANT_ Yz k\nl kO P�4-t-Z (k(LiELL/%40 SOLE OWNER: YES/NO D.O.B o p OWNER PHONE# HL40 -Gjt,5-O y'j 3 ADDRESS_36 6 WE0 G&Y\IEa-C V-0- W, V A a-.AAo0-(N . M IV - ©7 CORPORATE OWNER: Y /a FEDERAL ID NO. 05U CORPORATE ADDRESS: PERSON IN CHARGE OF DAILY OPERATIONS: G �/kyJ N P � J J u A 'P, SjE --fA-P—(-L0k,&P 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 ller en Awareness Expiration Date 1. 2. r��ll A(L�i .ra✓� / / SIGN 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/bealthdivision/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 1 st to Dec. 3151 each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATIONS)AND REQUIRED FEES BY DEC 1 st. Q:\Application FormsTOODAPPREV2018.doe Bellaire, Dianna From: Miorandi, Donna Sent: Wednesday, March 13, 2019 3:41 PM To: McKean, Thomas Cc: Bellaire, Dianna Subject: RE: El Rodeo Okay thanks!! From: McKean, Thomas Sent: Wednesday, March 13, 2019 3:40 PM To: Miorandi, Donna Cc: Bellaire, Dianna Subject: RE: El Rodeo Yes, we can. From: Miorandi, Donna Sent: Wednesday, March 13, 2019 3:12 PM To: McKean,Thomas Cc: Bellaire, Dianna Subject: El Rodeo Hi Tom: question-El Rodeo has plumbing permit problems and they also have heating problems with the building dept. If they comply with us which may be difficult can we release their 2019 food permit? Donna 1 Bellaire, Dianna From: Miorandi, Donna Sent: Friday, March 15, 2019 3:26 PM To: Bellaire, Dianna Subject: El rodeo Dianna: Yeah! You can release their permit for 2019. Donna Despite the fact that it is 66.0 degrees in the dining g area. 1 /F. ►oq TOWN OF BARNSTABLE_ HEALTH INSPECTOR'S Establishment Name: � � Date: D J Page: of OFFICE HOURS PUBLIC HEALTH DIVISION 6:00-9:30A.M. . BARNSTABLE. ` 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified MASS. .e� HYANNIS,MA 02601 M-8 -4C No Reference R-Red Item , PLEASE PRINT CLEARLY . 508-862�A4 > FOOD ESTABLISHMENT INSPECTION REPORT Name Date e,Type of T e of Ins ection s o Address Risk e-inspection ©� Level Retail Previous Inspection \ Telephone64- 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 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) ❑ �- if`f�. FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals i T\ 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 /a ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding V 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) 0 ++ Corrective Action Required: ❑ No es Non-critical(N)violations must be corrected immediately or Overall Rating (lJ ) Iq 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 todaylieftiams ❑ 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 B=One critical violation and less than 4 non-critical violations regardless of the number of critical,results in an F. 5.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 6non-critical violations=B. 26.Water,Plumbing and Waste (FC-5)(590.006) establishment.permit and cessation of food establishment operations. If Seriously Critical Violation=F is scored automatically if: no hot 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than 9,non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of 28.Poison/ s 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 on,4 to 6 non-critic a anon-critical violations: If 1 critical refrigeration. l violations C. 29.Sped Requirements (590.009) within 10 days of receipt of this order. ' ' = 30. he DATE OF RE-INSPECTION: Inspecto s g r Print: 31. u Aster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Signature Print: Self Service 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 2-103.11 Person-in-Charge Duties Cooked and RTE Foods.* I 3-302.14 Protection from Unapproved Additives* 19 PHF Hot and Cold Holding Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 7-102.11 Common Name-Working 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* P g Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F* 7-201.11 Separation-Storage* Applicants* 3-302.11(A) Food Protection* 20 Time as a Public Health Control 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 7-202.11 Restriction-Presence and Use* 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.004 11 Variance Requirements 59 Reporting by Person in Charge* 3-304.11 Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions* ( ) q 0.003(G) 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) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated 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 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* I Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145'F 15 sec* Animal Foods That are Raw,Undercooked or Equipment 5-101.11 Drinking Water from an Approved System* * gg Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* eb«eve 11112007 4-602.11. Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min* Eggs* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surf 4-702.11 Frequency Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* aces of Equipment* Shellfish* 4-703.11 Methods of Sanitization-Hot Water and 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs - SPECIAL REQUIREMENTS 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* ( )O P RegulatoryAuthorlfy 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 d 3 403.11(C) Commercially Processed RTE Food-140°F Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands _ 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 1 g Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 3-202.18 Shellstock Identification* 13 Handwashing Facilities 3-501.14(A) Cooling Cooked PHFs from 140°F to 70°F 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Item Good Retail Practices FC 590.000 Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 5-204.11 Location an Placement*'d Placem 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. 1 Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,-Availability 28. Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 29. Special Requirements 009 3-502.11 Specialized Processing Methods* 30. Other 3-502,12 Reduced-Oxygen Packaging Criteria* 8-103.12 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. ror L TOWN OF BARNSTABLEf/'� HEALTH INSPECTOR•s Establishment Name: Date: Page: of OFFICE HOURS PUBLIC HEALTH DIVISION 0 ll 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 Ma3q: `0$ HYANNIS, MA 02601 MON.-FRI. No Reference -R-Red Item PLEASE PRINT CLEARLY . �°rF0 MN� 508-862-4644 FOOD ESTABLISHMENT INS C ION REPORT In -ji Name Date Type of section O S Rio Address isk _od Se Re-inspe n evel ai PrevioU�I spe t' Telephone Residential Kitchen Date:/ I Mobile Pre-o a of Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP 1-1.1,$ Other Inspecto / / Each violation checked requires an explanation on the na ative and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and isk Factors(Red Items) Anti-Choking 590.009(E) ❑ a0K }� - J 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 TIMEfrEMPERATURE 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) n „ If IN 9.Food Contact Surfaces Cleaning and Sanitizing ❑21.Food and Food Preparation for HSP Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑22.Posting of Cons umerAdvisories 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) EI/�J W Corrective Action Required: ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or Rating- within 90 days as determined by the Board of Health. Overall Rating ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction: Based on an inspection toda , ems ❑ 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 9non-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-criti acv' lations. If 1 critical refrigeration. 29.Special Requirements (590.009) within 10 days of receipt of this order. violation,4 to 8 non critical viol ns7 C. 30.Other ctor Sig tur d QX Tint: / DATE OF RE-INSPECTION: 31.Dumpster screened from public view; ZZ Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PI s re 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 f_J 1 Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45*F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs Cooked and RTE Foods! * 19 PHF Hot and Cold Holding 2-103.11 Person-in-Charge Duties 3-302.14 Protection from Unapproved Additives Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41`F/45°F 590.004(F) EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* Other* g3-501.16(A) Hot PHFs Maintained At or Above 140°F* 2 590.003(C) Responsibility of the Person-in-Charge to ' 7-102.11 Common Name-Working Containers* * Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F 7-201.11 Separation-Storage* Applicants* 3-302.11(A) Food Protection* P g 20 Time as a Public Health Control 7-202.11 Restriction-Presence and Use* 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables * 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* 7.202.12 Conditions of Use 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) I 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 1590.003(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 g Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetical] Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served Y P 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Wazewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.I lA(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 5-101.11 Drinking Water from an Approved System* 4-601.1](A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145*F 15 sec* Animal Foods That are Raw,Undercooked or Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.1](A)(2) Comminuted Fish,Meats&Game Pathogens* Effective 11112001 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and 3-201.15 Molluscan Shellfish from NSSP Listed Stuffing Containing Fish,Meat,Poultry or 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- Chemical* Ratites-165°F 15 sec* Sources* ing,mobile food,temporary and residential Authority 10 Clean Condition-Proper,Adequate Handwashing Mushrooms Approved By 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and 2-301.11 Cl Cditi Hans an d 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* foodhome illness interventions and risk factors. 590.004(C) Wild Mushrooms* When 3-401.11 2-301.14 Wh to Wash* 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 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 3-202.15 Package Integrity* 3-301.12 Preventing Contamination When Tasting* 3-403.11(C) Commercially Processed RTE Food-140°F* (Blue Items 23-30) 12 Prevention of Contamination from Hands _ Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 3-202.18 Shellstock Identification* 13 Handwashing Facilities 3-501.14(A) Cooling Cooked PHFs from 140`17 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 * Within 4 Hours* 23. Management and Personnel FC-2 .003 Tags/Records:Fish Products 5-203.11 Numbers and Capacities 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 I 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials I 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 Conformance with Approved Procedures* S:590Formback&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 405 CMR 590.000. �p ZMF Tow TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: - Dater Page: of ti ! OFFICE HOURS61 - PUBLIC HEALTH DIVISION 8:00-9:30•A.M. BARNSTABLE. ` 200 MAIN STREET 3:3o-a:3o P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified a3q: HYANNIS, MA 02601 508-862-4644 MON.-FRI. No Reference R-:Red Item LEASE INT CLEARLY . FOOD ESTABLISHMENT INSPEICT N REPORT Name Date yoe of Type of Inspection V IF f O s Routine Address Risk ood Servic Re-inspection Level Reta' Previous Inspection Telephone Residential Kitchen Date: i Mobile Pre-operation y Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint r-� Person in Charge(PIC) Time Bed&Breakfast HACCP 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) ❑ ® _ GCS' FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands / ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS r ❑.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 C' ❑ 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 8T red items) Corrective Action Required: ❑ No TO Yes Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. ❑ Voluntary Compliance. ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction:Based on an inspection today,the items ❑ 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 B=One critical violation and less than 4 non-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 cessationi of food establishment operations. If C=2 critical violations and less than 9 non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must violations observed,7 to 8 n violations tical violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address within 10 days of receipt of this order. violation,4 to 8 non-criti al violations=C. 29.Special Requirements (590.009) y p 30.Other DATE OF RE-INSPECTION: Inspe n t I Pf '31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N f #Seats Observed Frozen Dessert Machines: Outside Dining Y N P.C's g at a /�. Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N / Dumpster Screen? Y N JA S. (/ 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) ssignment of Responsibility* °F 8 Cross-contamination 14 Food or Color Additives T Law Cooled to 41°F/45 Within 4 Hours* 590.003(B) JDem,nstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs 2-103.11 Person-in-Charge Duties Cooked and RTE Foods.* 3-302.14 Protection from-Unapproved Additives* 19 PHF Hot and Cold Holding Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F 590.004(F) EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 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* Applicants* A 7-201.11 Separation-Storage* PP 3-302.11(A) Food Protection* 20 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* Contamination from the Consumer 7-203.11 Toxic Containers-Prohibitions* 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) lRemoval of Exclusions and Restrictions Disposition of Adulterated or Contaminated 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 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* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and 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 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or Equipment 5-101.11 Drinking Water from an Approved System* * gg Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Ep cd-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* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surf 4-702.11 Frequency Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* faces of Equipment* Shellfish* 4-703.11 Methods of Sanitization-Hot Water and 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* Stuffing Containing Fish,Meat,Poultry or 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- Sources* ing,mobile food,temporary and residential 10 Proper,Adequate Handwashing Ratites-165°F 15 sec*3-401.11 Game and Wild Mushrooms Approved By 2301.11 Clean Condition-Hands and Arms* (C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under - 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 8 8 3-403.11(C) Commercially Processed RTTs Food-140°F Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 3-202.18 Shellstock Identification* 13 Handwashing Facilities 3-501.14(A) Cooling Cooked PHFs from 140*17 to 70°F 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Item Good Retail Practices FC 590.000 Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 * 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provis' 129. 1 Special Requirements .009 3-502.11 Specialized Processing Methods* 30. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Cnnfnrtnance with Approved Procedures* S:59017ormback6-2doc *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 THE roy, TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: ! Date: �� 1 I - Page: of ti9 , OFFICE HOURS �I PUBLIC HEALTH DIVISION 8:00-9:30 A.M. BARNSTAB�E. 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified 39 .0� HYANNIS, MA 02601 M-8 -FRI.62�644 0 . 508 No Reference -R.-Red Item: - P S PRIM LE�4. �AtFD MAC A � FOOD ESTABLISHMENT INSP CjrI N REPORT l Name ` Date T e of Type of Inspection Address �^ k �� Food Service e-msQgctio el Retail revious Inspection Telephone J Residential Kitchen Date: / j Mobile Pre-operation l ` Owner HACCP Y/N Temporary Suspect Illness / //1 Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP Other Inspector Each violat checked requires an explanation on the narrative Pa e(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) ❑ J Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ / l V FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities I A� � t:✓'b �l ihJ ,f EMPLOYEE HEALTH PROTECTION FROM CHEMICALS r / ✓�/ ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives l i /- V_v ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIMEITEMPERATURE CONTROLS(Potentially Hazardous Foods) I "h r ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ` A ❑ 5.Receiving/Condition ❑ 17.Reheating L f ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling 'r r- y G ❑ 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) 14 ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY LD� Vr ) i e v ❑.11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories A� Af A T Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations (� LQ1e,. Ir]] kr Pit /N Critical(C)violations marked must be corrected immediately. (blue&red items) I 11 Corrective Action Required: tl f ❑ No / ❑ Yes tl 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 VoluntaryDisposal Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. ❑ 9 ❑ 9 y ❑ p ❑ 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. 6=One critical violation and less than 4nora-critical violations re 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 6raon-critical violations=B. 26 Water,Plumbing and Waste . (FC-5)(590.006) establishment permit and cessation of food establishment operations. If Seriously Critical Violation=F is scored automatically if: no hot Y Facility )( ) 99 y y 9 g q C=2 critical violations and less th 9 n critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of 27.Physical Facili FC-6 590.007 aggrieved b this order,you have a right to a hearing. Your request must �� violations observed,7 to 8 -critic 1 violations. If 1 critical refrigeration. `. 28.Poisonous or Toxic Materia'Is (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address i n-critica ation,4 to 8 noln9 Iati0j s=C. 29._SpeciaRequiremen Requirements (590.009) within 10 days of receipt of this order. w 4 30.Other DATE OF RE-INSPECTION: Ins cto 's i nafur ' rin 31.Dumpster screened from public view . Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N i v - #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Signature Print: 1' Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen? Y N Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 14 Food or Color Additives : , Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs Cooked and RTE Foods.* * 19 PHF Hot and-Cold Holding 2-103.11 Person-in-Charge Duties - 3-302.14 Protection from Unapproved Additives Contamination from Raw Ingredients 15 Poisonous or Toxic Substances I 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F 590.004(F) EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 2 590.003(C) Responsibility of the Person-in-Charge to Other* _ 7-102:11 Common Name-Working Containers* 3-501.16(A) Hot PHFs Maintained At or Above 140°F Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130'F* 3-302.11(A) Food Protection* 7-202. Applicants* . 7-202.11 Separation-Storage* 20 Time as a Public Health Control -302.15 Washing Fruits and Vegetables 590.003(F) Responsibility of A Food Employee or An 11 Restriction-Presence and Use* 3-501.19 Time as a Public Health Control* _ 3 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 Contamination from the Consumer 590.003(G) Reporting by Person in Charge* 7-203.11 Toxic Containers-Prohibitions* t 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 g Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetically Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Wazewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 163-401.11A(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 Equipment 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 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Effective iuizoor 4-602.L1 __. 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 3-401.1](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 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* g g try or 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- Sources* ing,mobile food,temporary and residential HEProper,Adequate Handwashing Ratites-165°F 15 sec*3-401.11 C 3 Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* ( )O 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 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 8 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 1 g Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000' 3-202.18 Shellstock Identification* 13 Handwashing Facilities 3-501.14(A) Cooling Cooked PHFs from 140°F to 70°F Convenient/ Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* y Tags/Records:Fish Products 5-20311 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3 402.11 Parasite Destruction* 5-204.11 Location and Placement* * 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. 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. Other 3-502.12 Reduced-Oxygen Packaging Criteria* . 8 103,12 Conformance with Approved Procedures* S:590Formback6-2doc _ *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal'1999 Food Code or 105 CMR 590.000. TOWN OF BARNSTABLE HEALTH wsaeCTOR's Establishment Name: Date: � � Page:�'of OFFICE HOURS PUBLIC HEALTH AR��rAe.E. 2 0 N STREET DIVISION 8:00-9:30 A.M. 3:30-a:3o P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified ASS. ,0� HYANNIS,MA 02601 - MON.-FRI. No Reference R.-Red Item PLEASE PRINT CLEARLY �ArFO 39 ° - . . 508-862-46" FOOD ESTABLISHMENT INSP CTION REPORT NameTE kopa) Date 1 Tvne of Type of Insuection j 1 Operations) Routiner Address Risk 1 I/ I Food Service Re-inspection Level Retail Previous Inspection Telephone Residential Kitchen Date: Mobile Pre-operation y - Owner HACCP Y/N Temporary Suspect Illness / Caterer General Complaint ( / Person in Charge(PIC) Time Bed&Breakfast HACCP m In: Other t, Vj / Inspector Out: 741 1 Each violation checked requires A explanation on the narrative page(s)and a citation of specific provision(s)violated.Z. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ r /. / rA /� 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) ❑ A - FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands / / Al ` //`/" 1 V ❑ 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 9 , /-6� r �� ❑ 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 i ❑ 5.Receiving/Condition ❑ 17.Reheating , 1 lI . ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling / t,- ❑ 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) / -1 4 Iri i ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HSP / I 1 R ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY d ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction:Based on an inspection today,the 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 B=One critical violation and less than 4 non-critical violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If Seriously Critical Violation t F is scored automaticallytion of rodents or insects,or lack of if: no hot 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than non-critical. If no critical water,sewage back-up,infestation 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 f critical refrigeration. 29.Special Requirements (590:009) within 10 days of receipt of this order. violati ,4 to 8 nOfl-critical violations=C. 30.Other DATE OF RE-INSPECTION: Inspe s Ign� 31.Dumpster screened from public view ES Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N r r #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Sig atu Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted .Y. N .4. V tG Dumpster Screen? Y N -Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions 2 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* S Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs Cooked and RTE Foods* * 19 PHF Hot and.Cold Holding 2-103.11 Person-in-Charge Duties 3-302.14 Protection from Unapproved Additives Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°17/45°17 EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers*7-102.11 Common Name-Working 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 Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F* 7-201.11 Separation-Storage*Applicants* -- P g 2Q Time as a Public Health Control 3-302.11(A) Food Protection* 590.003 F Responsibility of A Food Employee or An 7-202.11 Restriction-Presence and Use* * O 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* Contamination from the Consumer 7-203.11 Toxic Containers-Prohibitions* 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) Removal of Exclusions and Restrictions Disposition ofAdulterated or Contaminated 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 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* 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 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* 5-101.11 Drinking Water from an Approved System* gg Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Effect-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* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell Contact Surfaces of Equipment 3-401.11 B 1 * gg Shellfish and Fish From an Approved Source ( )( )(2) Pork and Beef Roast-130°F 121 min Eggs* 4-702.11 Frequency rf 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 * Stuffing Containing Fish,Meat,Poultry or 590.009 A D Violations of Section 590.009 A D m cater- Chemical ( )-( ) ( )-( ) 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* ( )( ) 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 foodborne 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* 16 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* 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 F3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Formback6-2doc 'Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. 'Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. Q ` °FVE r i TOWN OF BARNSTABLE HEALTH IrISPECTOR s Establishment Name: l trS_k�J�e� Date: ' � Page:.of °hti OFFICE HOURS f PU. LIC HEALTH DIVISION 8:00-9:30 A.M. BARNSTABLE. ` � 1. �, 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified 'b e3: �•� 1 HYANNIS, MA 02601 5oe N.-FFRI. No Reference R-Red Item PLEASE PRINT CLEARLY leaMPr ,ra LISHMENT INSP •CTI N REPORT - .O/ AA l Name Date Type of Type of Inspection ^ O s Rou' Address P4i Risk f, Food Se. e _ e-inspectio J 1 , Level vioVailip,n) on Telephone V YResidential Kitchen Date: �`'/ I/ Mobile Pre-op I `f Owner HACCP YIN Temporary Suspect Illness Caterer General Complaint T Person in Charge(PIC) 'me Bed&Breakfast HACCP �: r.-° Other Inspector GYy �, yt; r-. � 1 Each violation checked requires an explanation on the narrative pa e(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) ❑ / // a Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ /; �, a�, l Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands f ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities ,f 7 r 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 TIMEITEMPERATURE CONTROLS(Potentially Hazardous Foods) / ILA 9 i ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures / TI ❑ 5.Receiving/Condition ❑ 17.Reheating r WIV ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling. I • / r ❑ 7.Conformance witti Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding - r � PROTECTION FROM CONTAMINATION ❑20.Time As a Public Health Control ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) dJ � ❑9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HSP ( �/ ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY 1 t ❑ 11.Good Hygienic Practices ❑22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) ` Corrective Action Required: ❑ No El Yes Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction:Based on an inspection today,the items checked indicate violations of 105 CMR 590.000/Federal Food Code. ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal Other:❑ 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations:9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils B=One critical violation and less than 4 non-critical violations g (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 g p,infestation:of rodents or insects,or lack of 27.Physical Facility C=2 critical violations and less than 9 non-critical. If no critical water,sewa a back-u y ty (FC-6)(590.007) aggrieved by this order,you have aright to a hearing. Your request must > r 28.Poisonous or Toxic Materials FC-7 590.008 9 violations observed,7 to 8 non-critical vio dons. If 1 critical refrigeration. ( )( ) be in writing and submitted to the Board of Health at the above address 4iola 4 to 8 non-critical viola�plfi�= 29.Special Requirements (590.009) within 10 days of receipt of this order. 30.Other DATE OF RE-INSPECTION: Ins % or's ig ur 3 f Wit: 31.Dumpster screened from public view ) u ` 1�/t / , A / Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N �- r v a� #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's ig &ture Print: Self Service Wait Service Provided Grease.Trap Size Variance Letter Posted Y N /�� . �(ZR V� t�i_f? Dumpster Screen o Y N V L Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions d 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* S 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 2-103.11 Person-in-Charge Duties - Cooked and RTE Foods.* 3-302.14 Protection from Unapproved Additives* 79 PHF Hot and Cold Holding Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F 590.004(F) EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 2 590.003(C) Responsibility of the Person-in-Charge to Other* 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* 3-302.11(A) - Food Protection* 7-201.11 Separation-Storage* 20 Time as a Public Health Control 590.003 F Responsibility of A Food Employee or An 7-202.11 Restriction-Presence and Use* * O 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* - Contamination from the Consumer 7-203.11 Toxic Containers-Prohibitions* 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 Restrictions Disposition of Adulterated or Contaminated 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 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 Wazewashing-Hot Water 17.206.12 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* _ _ p 7-206.13 Tracking Powders,Pest Control and 3-201.13 1 Fluid Milk and Milk Products* 4-501.112 Mechanical Wazewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs - CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* - Concentration and Hardness* 3-401.11A(1)(2) Eggs-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* E Animal Foods That are Raw,Undercooked or 5-101.1 L 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 crivc inrzoa 590.006(B) Water Meets Standards in 310 CMR 22.0* 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* Contact Surfaces of Equipment* 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min* Eggs* 4-702.11- Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 4-703.11 Methods of Sanitization-Hot Water and 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 3-201.15 Molluscan Shellfish from NSSP Listed * Stuffing Containing Fish,Meat,Poultry or 590.009 A D Violations of Section 590.009 A D m cater- Chemical ( )'( ) ( )-( ) Sources* Ratites-165°F 15 sec* ing,mobile food,temporary and residential 10 'Proper,Adequate Handwashing Game and Wild Mushrooms Approved By- - 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Regulatory Authority 2-301.11 Clean Condition-Hands and Arms* 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodbome illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special Requirements. 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES 3-202.15 Package Integrity* 3-301.12 Preventing Contamination When Tasting* 3-403.11(C) Commercially Processed RTE Food-140°F* (Blue Items 23-30) 12 Prevention of Contamination from Hands Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 1 g Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 3-202.18 Shellstock Identification* 13 Handwashing Facilities 3-501.14(A) Cooling Cooked PHFs from 140°F to 70°F 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Item Good Retail Practices FC 590.000 Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 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 1.008 HACCP Plans 6-301.12 Hand Drying Provision i 29. Special Requirements 1.009 3-502.11 Specialized Processing Methods* 30. Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* - 0 5:590Formback6-2doc *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. oFT ►q, OWN OF BARNSTABLE HEALTH INSPECTOR•s Establishment Name: ' �- o� Date: Page: of OFFICE HOURS PUBLIC HEALTH DIVISION 0 s:oo-9:30A.M. • BARNSTABLE. • 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified �b ­3: �•� .. , HYANNIS,MA 02601 ® I sos-862-4RI.644 No Reference R-Red Item . PLEASE PRINT CLEARLY �ED""P�a FOOD ESTABLISHMENT INSP TION REPORT Name ` ate a of ns c ion / outin Address isk oo Service R = e ion C (y/ Level t " Previous s I " - Telephone Residential Kitchen Date: Mobile Pre-o r tion VVVV _ Owner HACCP Y/N Temporary Suspect Ilness � 1 Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP y Other Inspector O Each violation checked requires an explanation on the narrative p ge s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands I ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS EMMA ❑ 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) 1 ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating , ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling 4 ❑ 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 POPULATIO s(HSP) ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HSP �� L ❑ 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( ( 'x, 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"ems ❑ 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 B=One critical violation and less than 4 non-critical violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If Seriously Critical Violation=F is scored automatically if: no hot 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than 9 non-critical. if no critical water,sewage back-up,infestation of rodents or insects,or lack of violations observed;7 to 8 non critical 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violations. If 1 critical refrigeration. 29.Special Requirements. - (590.009) within 10 days of receipt of this order. violation,4 to 8non-critical viola ons , 30.Other DATE OF RE-INSPECTION: In pe tor's ign are tint: 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N r #Seats Observed Frozen Dessert Machines: Outside Dining Y N 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.) r. 3 FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12' Additives* 3-501.15 Cooling Methods for PHFs Cooked and RTE Foods.* * - 19 PHF_Hot and Cold Holding_. 2-103.11 Person-in-Charge Duties - - - 3-302.14 Protection from Unapproved Additives Contamination from Raw Ingredients -15 Poisonous or Toxic Substances t 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* * 7-t0211 Common Name-Working Containers* 2 590.003(C) Responsibility of the Person-in-Charge to Dther* 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* 3-302.11(A) Food Protection* 7-201.11 Separation-Storage* 20 Time as a Public Health Control 590.003 Responsibility of A Food Employee or An 7-202.11 Restriction-Presence and Use* * (� p �' 3-302.15 - Washing Fruits and Vegetables _ 3-501.19 Time as a Public Health Control Applicant To Report To The Person In Charge* 7.202.12 Conditions of Use* PP P3-304.11 Food Contact with Equipment and Utensils* I 590.004(11) Variance Requirements - -590.003(G) Reporting by Person in Charge*-- Contamination from the Consumer 7-203.11 Toxic Containers-Prohibitions* 3 590.003(13) 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) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated 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 Discardingor Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* g 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 Roden[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* 4-561.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* gg 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 3-202.1 Ice Mad From Potable Wa r* Concentration and Hardness* 22 3-603.11 Consumer Advisory Posted for Consumption of 6 e o to 3-401.11A(1)(2) Eggs-155°F 15 sec 4-601.11(A) Clean Utensils and Food Contact Surfaces of * Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System* - _ Eggs-Immediate Service 145°F 15 sec Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Effective 11112001 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and F1sh.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* 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* ( )O 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* 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 * 3-301.12 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 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* 1 g Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 3-202.18 Shellstock Identification* 13 Handwashing Facilities 3-501.14(A) Cooling Cooked PHFs from 140°F to 70°F 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Item Good Retail Practices FC 590.000 Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 3-402.11 Parasite Destruction* 5-204.11 Location and Placement* 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 3-501.14(B). 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. 1 Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 129. 1 Special Requirements .009 3-502.11 Specialized Processing Methods* 30. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Formback6-2doc 'Denotes critical item in the federal 1999 Food Code or 105 CMR 5190.000. 'Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. b�,/Q `gyp IKE row TOWN OF BARNSTABLE- HEALTH INSPECTOR's Establishment Name: Date: Page: f - v �. 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 639. �e� HYANNIS,MA 02601 nnoN.-FRI. No Reference R-Red Item PLEASE PRINT CLEARLY a - 'FON1P� FOOD ESTABLISHMENT INSPE ION REPORT 508-862-4644 Name Date Type of Type of Inspection / Routine J� Address Risk 11 oo 6 Sery Re-inspection Level 4Remtr Previous Inspection Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other Inspector Out: n Each violation checked requires arilexplanation 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) ❑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 A Ile ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY - ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories - i 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 morenon-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 anon-critical violations. If 1 critical refrigeration. within 10 days of receipt of this order. violation,4 to anon-critical violations=C. 29.Special Requirements (590.009) y P 30.Other DATE OF RE-INSPECTION: Ins�nqite 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 Signa re Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y' N Dumpster Screen? Y N Violations related to Foodborne Illness Violation Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41'F/45'F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs Cooked and RTE Foods.* * 19 PHF Hot and Cold Holding 2-103.11 Person-in-Charge Duties 3-302.14 Protection from Unapproved Additives Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45'F EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers*7-102.11 Common Name-Working Containers 590.004(F) P g * 2 590.003(C) Responsibility of the Person-in-Charge to Other* * 3-501.16(A) Hot PHFs Maintained At or Above 140°F Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F* Applicants* 7-201.11 Separation-Storage* 20 3-302.11(A) Food Protection* 7-202.11 Restriction-Presence and Use* Time as a Public Health Control 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables * 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* 7.202.12 Conditions of Use 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 re 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Reser ted of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition ofAdulteted or or Contaminated - ( ) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetical] Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* y P 7-206.13 Tracking Powders,Pest Control and * 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water . Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served 3-202.13 Shell Eggs* Sanitization Temperatures* TIMEITEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 18 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 IS 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 T are Raw,Undercooked or 5-101.1 l 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,Meals&Game Pathogens* ep"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 3-401.11(A)(2) Ratites,Injected Meats-155'F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and StuffingContaining Fish,Meat,Poultry or 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* g 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- * Ratites-165°F 15 sec* in mobile food,temporary and residential Sources g• P �' 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. $ Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165'17 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3-403.11 C Commercial] Processed RTE Food-140°F* (Blue Items 23-30) 3-202.15 Package Integrity ( ) y Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3-403.11(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 70'17 to 41'F/45'F Item Good Retail Practices FC 1590.000 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 Tags/Records:Fish Products P 24. Food and Food,Protection FC-3 .004 3-402.11 Parasite Destruction* 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient * 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. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Confnnna6%c 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. P`pF tNE►ottir TOWN OF BARNSTABLE EALTH INSPECTOR'S Establishment Name: 1' ,.�.� ' _.� Date: - Page: r/ of v' OFFICE HOURS PUBLIC HEALTH DIVISION w( 8:00-9:30 A.M. BARNSTABLE. 200 MAIN STREET !!//�" A 3:30\-4:30 P.M. - Item Code C-Critical Item - DESCRIPTION OF VIOLATION/PLAN OF dORRECTION Date Verified 63q NX0:a e� HYANNIS, MA 02601 yI QON 2-�asa4 No Reference R-Red Item PLEASE PRINT CLEARLY �EON1A' FOOD ESTABLISHMENT INSP C °ION REPORT � V r Name Date Tvoeofof In pection O RftjjEMZW s Routine Address Risk fd d Servi = spection Level Previous Inspection 20W otsr Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other Inspector Out: n r 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 ( w ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives i ❑ 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 rid, V ❑ 5.Receiving/Condition ❑ 17.Reheating t. ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling i ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑ 20.Time As a Public Health Control ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction:Based on an inspection today,the 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 g p,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 C=2 critical violations and less than i cal violations. If no critical water,sewage back-up, 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violations observed,7 to 8 non-critical violations. If 1 critical refrigeration. 29.Special Requirements (590.009) within 10 days of receipt of this order. Z11 - viol 0 8 non- ritical iolations=C. 30.Other DATE OF RE-INSPECTION: Inspec / 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 Signatur 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.) k FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs Cooked and RTE Foods.* * 19 PHF Hot and Cold Holding 2-103.11 Person-in-Charge Duties 3-302.14 Protection from Unapproved Additives Contamination from Raw Ingredients 15 590.004(F) 7-102.11 Common Name-Working Containers Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 2 590.003(C) Responsibility of the Person-in-Charge to Other* * 3-501.16(A) Hot PHFs Maintained At or Above 140°F* Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F* Applicants* 7-201.11 Separation-Storage* 20 Time as a Public Health Control 3-302.11(A) Food Protection* 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)Resumed Food and Rateeserd or of Food*Contaminated 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition ofAdulterated or Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources g Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a HermeticallySealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served P 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* I Sanitization Temperatures* TIMEITEMPERATURE 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 Equipment 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 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* eff cnoc mrzoor 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 3-401.1](B)(1)(2) Pork and Beef Roast-130°F 121 min Eggs* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surf 4-702.11 Frequency Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* faces of Equipment* Shellfish* 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 * Stuffing Containing Fish,Meat,Poultry or 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- Chemical 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. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* practicOther es shoo violations relating to goad retail 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding Requirements.o ]d 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 3-202.15 Package Integrity* 3-301.12 Preventing Contamination When Tasting* 3-403.11(C) Commercially Processed RTE Food-140°F* Blue Items 23-30) 12 Prevention of Contamination from Hands Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 13 Handwashing Facilities 3-501.14 A Cooling Cooked PHFs from 140°F to 70°F 3-202.18 Shellstock Identification ( ) g 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70*17 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 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 1Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials HACCP Plans 6-301.12 Hand Drying Provision 129. 1 Special Requirements 009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 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.Merok TOWN OF BARNSTABLE HEaLTHwsFEcroR of s Establishment Name: 1y� � '✓ � Dater Page: ; � ,_ --• PUBLIC HEALTH DIVISION OFFICE HOURS 8:00-9:30 A.M. BARNSTABLE. ` 200 MAIN STREET, ��/.+ t: 3:30-4:30 F.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified MASS. g MON.-FRI. 94, ,639• �0 HYANNIS,MA 02661 soe-asz 4644 No Reference R-,Red Item PL ASE PRINT CLEARLY 'EO1A FOOD ESTABLISHMENT INS E TI QN REPORT Name Date Type o Ins ection g Routin Address k Food Servi - ec on i vel Re Previou I p o ft Telephone Residential Kitchen Date: Mobile Pre-opi n� Owner HACCP Y/N Temporary Suspect Illn ss - Caterer General Complaint - Person in Charge(PIC) Time Bed&Breakfast HACCP Other Inspector �12QNEa Zamw hir S Each violation c cked requires an explanation on the narrative p e(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) ❑ jV Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ Action as determined by the Board of Health. 1 `� Allergen Awareness 590.009(G) ❑ FOOD PROTECTION MANAGEMENT r ❑ 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) R ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling C ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑20.Time As a Public Health Control i ❑ 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 i ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations / Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. ❑ Voluntary.Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction:Based on an inspection today,the 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 6=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 9 non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violations observed,7 to 8 non- ical vi ations. If 1 critical refrigeration. yiefMk29.Special Requirements (590.009) within 10 days of receipt of this order. n,4 to 8non-critical vio" Ions 30.Other DATE OF RE-INSPECTION: I sp or's i n ture nY 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Signature Print: Self Service 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* 3-501.15 Cooling Methods for PHFs 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-20212" Additives* - Cooked and RTE Foods.* e°--- -- *- _ _ .-19 _ PHF Hot and Cold Holding 2-103.11 Person-in-Charge Duties- - - - - - -- - '_ -- - -- - 3-302.14 _ Protection frorri'iJnapproved Additives - '- - � - Contamination from Raw Ingredients 15 Poisonous or Toxic Substances " d I 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 *: f - - - - 590.004(F)- - ( P 7-101.11 Identi in ,Information-Original Containers 2 590.003(C).- Responsibility-of the Person-in-Charge.to.- - - - _ __ _ __ Other* g" g 7-10211 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 3-3027 1(A) Food Protection* P g °F* -- - - - - � Applicants*- - - -- - - � - - - -- - Time as a Public Health Control 7-201.11 Separation-Stora e* 20 7-202.11 Restriction-Presence and'Use* 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* 7.202.12 Conditions of Use* 3-304.11 Food Contact with Equipment and Utensils* * J - 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 Reservice of Food*596.0 7-204.12 Chemicals for WashingProduce,Criteria*' HIGHLY SUSCEPTIBLE POPULATIONS(HSP) 03(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-WatewFrom Regulated Sources g Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(ArBl.Compliance with Food Law* _ _ _ 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 * 3-201.15 - Fluid Milk and Milk Products* 4-SOLf f2 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served 3-2.02.13 Shell Eggs*_. _ _ _ _ Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasreuri4cd* 4-501.114 Chemical Sanitization-Temp.,pH. 18 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 Drinking Water from an Approved System* 4-601.11(A) Clean Utensils and Food Contact Suiaces of Eggs-Immediate Service 145°F 15 sec* Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Couuuinuted Fish,Meats&Game Pathogens* Effective 11112001 .4-602.11_ _ Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590A)06(13)- Water Meets Standaids in 310 CMR 220* _ - Contact Surfaces of Equipment* 3=302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an-Approved Source . . . _ - _ 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min* Eggs* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surf 4=702:11 Frequency Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* faces of Equipment* Shellfish* " - - - - 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and 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* in mobile food,temporary and residential Sources g• P rY 10 Proper,Adequate Han Authority 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Regulatory Authority Game and Mushrooms Approved By. - 2-30I.1 f Clean Cdition Hands A * 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to "3-202.t8' Shellstock Identificati6n-Present* - - 2-301.12 Cleanion - ans an Arms* _ _ 165°F* foodborne illness interventions and risk factors. * 2-301.14 When to Wash* I * Other 590.009 violations relating to good retail 590.004_(C) _I Wild Mushrooms* 3-401.11(A)(1)(b) All Other 145°F 15 sec * 11 Godd.Hygienic Praeticis _1 Reheating for Hot Holding practices should be debited under#29-Special 3-201.17 Game Animals Requirements. '-5 -•- - Receiving/Condition- - - - - - 2-401..11_.. _.Eating,Drinking.or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From.the Eyes,Nose and Mouth* _. 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES 3-202.15 Package Integrity* 3-301.12 Preventing Contamination When Tasting* 3-403.11(C) Commercially Processed RTE Food-140°F* (Blue Itemg 23-30) * 12 Prevention of Contamination from Hands 3403.11E Remaining U * Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated ( ) g nsliced Portions of Beef Roasts illness interventions and risk factors listed above,can be found in the 8 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 3-202.18 Shellstock Identification* 13 Handwashing Facilities 3-501.14(A) Cooling Cooked PHFs from 140°F to 70°F Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* y Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 * 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction* Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients' Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 - Handwashing Cleanser,Availability - 28. Poisonous or Toxic Materials FC-7 1.008 HACCP Plans 6-301.12 1 Hand Drying Provision L 29. Special Requirements 009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12. 1 Reduced-Oxygen Packaging Criteria* - 8-103.12 1 Conformance with Approved Piocedures* S:590Fonnback6-2doc '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. (•.--.• - .xadwFY-.,.n%.+..'-Inc-..:¢.�-��..�o:r..Arw.•-_r _ -�.e-x.--Px:r.1+_r...�.�+-.._T_ __...___-.-_. -. «_�._.-._-�.._.�-� _. �,� _ __..._ T_.-_. ..... ...-- .. .. -� _ .�_ �.-._- --.__. n.. _ _..___. .. __.. _ _ _... - - _-... l n I i �p THE ro TOWN.OF BARNSTABLE HEALTH INSPECTOR-s Establishment Name: I Wit../ Date Page: of OFFICE HOURS IVLI, BARNSTABLE. _ PUBLIC 2 0 MAW STREET DIVISION e:00-9:30 A.M.I. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified 3:30-4:30 P.M. HYANNIS,MA 0260 508-862-4644 No Reference R-Red Item PLEASE PRINT CLEARLY p'FON1P'' FOOD ESTABLISHMENT INSP C ON REPORT Name Date Type of Imasa Igspection O on s Routin Address Risk od S e ection Level Retail Previous Inspection I Telephone esidenti.l 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 Out: Each violation checked requires a 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 a�/ MA ❑ 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 v ❑ 5.Receiving/Condition ❑ 17.Reheating a ¢ ❑ 6.Tags/Records/Accuracy of Ingredient Statements 18.Cooling ❑ 7.Conformance with Approved Procedures/HACCP Plans 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION 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 j 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 B=One critical violation and less than 4 non-critical violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If Seriously Critical Violation t F is scored automatically o la hot 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than i non-critical. . f critical water,sewage back-up,infestation of rodents or insects,or lack of 28.Poisonous or Toxic Materials FC-7 590.008 be in writing and submitted to the Board of Health at the above address violations observed,7 to anon-critical violations. If 1 critical refrigeration. ( )( ) violation,4 to 8 n-critical violations=C. 29.Special Requirements (590.009) within 10 days of receipt of this order. 30.Other DATE OF RE-INSPECTION: Insp or's Si u 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 Sign ure Print: Self Service Wait Service Provided Grease Trap Size Variance Letter.Posted Y N Dumpster Screen? Y N 4 � tZ V Violations related-to Foodborne Illness " - - - Violation Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 1q Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* * _ 3-501.15 Cooling Methods for PHFs 590.003(B) Demonstration of Knowledge 3-302.11(A)(1) Raw Animal Foods Separated from 3-202t12`-•- Additives* Cooked and RTE Foods.* - * _ 19 PHF Hot and Cold Holding_ _ 2-103.11'' Person-in:Charge Duties- - -- - 3-302.14 Protection from-Unapproved Additives - Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41'F/45'F EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 590.004(F) 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* 7-201.11 Separation-Storage* 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* 20 Time as a Public Health Control 590.003 F Res onsibili of A Food Employee or An _ 7-202.11 Restriction-Presence and Use* * _ _O _ P_ ._ h'_ _ _ _.3-302.15_ _- Washing Fruits and Vegetables 3-501.19 Time as a Public Health Control Applicant To Report To The Person In Charge* 7.202.12 Conditions of Use* 3-304.11 Food;Contact with Equipment and Utensils* 590.004(11) - Variance Requirements 590.003(G)-� Reporting by Person in-Charge*-- - - - -- - - Contamination from the Consumer 7-203.11 Toxic Containers-Prohibitions* 3 590.003 D Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* ( � 3-306.14(A)(B)Returned Food and Reservice of Food* �� REQUIREMENTS FOR. 590.003(E) I Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated 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 Suuaces-' `" '"' 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 3-20i.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 3-262.16 "Ice Made From Potable Drinking Water* - Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or Equipment 5-101.11 Drinking Water from an.Approved System*.. * gg Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meals&Game Pathogens* eg-n-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 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 * Stuffing Containing Fish,Meat,Poultry or 590.009 A Chemical ( )-(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* - 2-30.1.12 _ _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 goad 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 Shellstgck 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 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 lHandwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision n' g 29. 1 Special Requirements .009 3-502.11 Specialized Processing Methods* 30. Other 3-502.12 Reduced-Oxygen.Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Forrnback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. `Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. 0 y4L& OF IKE Tok, TOWN OF BARNSTABLE - HEALTH INSPECTOR'S Establishment Name: 9110D6 Date: Page:,1. of �P� ~o� a • ,_� OFFICE HOURS PUBLIC HEALTH DIVISION 6:00-9:30A.M. eneNsrns�e. 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified e3. �0$ HYANNIS,MA 02601 MON.-FRI. No Reference •R-Red Item PLEASE PRINT CLEARLY 508-862-4644 FOOD ESTABLISHMENT INS C ON REPORT Name Date -Type of Tvae of Inspection Operation/s) Routine Address Risk Food Service Re-inspection Level Retail Previous Inspection Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other Inspector Out: Each violation checked requires an xplanation 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) ❑ Fill 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 TIMElTEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑ 20.Time As a Public Health Control ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction:Based on an inspection today,the items checked indicate violations of 105 CMR 590.000/Federal Food Code. ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F: 25.Equipment and Utensils 6=One critical violation and less than 4non-critical violations (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 C=2 critical violations and less than 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 Snon-critical violations. If 1 critical refrigeration. ( )( ) vi on,4 tp 8 non-critical violations=C. 29.Special Requirements (590.009) within 10 days of receipt of this order. W.Other DATE OF RE-INSPECTION: Ins; I Print 31.Dumpster screened from public view k P's Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's ture Print: Self Service .Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen? Y N Violations related to Foodborne Illness -- Vroletions Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) f 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* 15 Cooling 590.003(B) � Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* ':%.. 3-501. g Methods for PHFs Cooked and RTE Foods.* __ _ - _ 19 PHF Hot and Cold Hold ing- 2-103.11 - Person-in.Charge-Duties - - - - - -- -- 3-302.14 Protection from Unapproved AdditiJes* - 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-Orr Original Containers* 2 590.003(C)- _ Responsibility of the Person-in-Charge.to_. __ _ _. - _ Other* g g * 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 7-201.11 Separation-Stora e -- - Applicants*- -- - -- - - - -- -- -- * P g., 20 Time as a Public Health Control .. ` 3=302.1-1(Aj"- Food Protection 7-202.i 1 Restriction-Presence and Use* 590.003(F) Responsibility of A Food Employee or An 3_302.15 - Washing Fruits and Vegetables 3-501.19 Time as a Public Health Control* Person3-304.11 Food Contact with Equipment and Utensils Applicant To Report To The In Charge* - * 7.202.12 Conditions of Use* 590.00411 Requirements 590.003(G) Reporting by Person in Charge*. 7-203.11 Toxic Containers-Prohibitions* ( ) Variance Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR _ 3-306.14(A)(B)-Dispo ed Food and Reared 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 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 4-501.111 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=501112 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 Eggs 5-101.11 Drinking Water from an Approved System* 4-601.11(A) Clean Utensils and Food Contact Surfaces of E s-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* E-d cri a 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 Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 4-703.11 Methods of Sanitization-Hot Water and 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS Stuffing Containing Fish,Meat,Poultry or 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* g g � 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- * Ratites-165°F 15 sec* in mobile food,temporary and residential Sources & P rY 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* 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 * 11 Good Hygienic Practices practices should be debited under#29-Special 3-201.17 Game Animals 17. Reheating for Hot Holding Requirements. 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth*, 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES 3-202.15 Package Integrity* 3-301.12 Preventing Contamination When Tasting* 3-403.11(C) Commercially Processed RTE Food-140°F* (Blue Items 23-30) 12 Prevention of Contamination from Hands Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 13 Handwashing Facilities 3-501.14 A CoolingCooked PHFs from 140°F to 70°F 3-202.18 Shellstock Identification ( ) Item Good Retail Practices fFC 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 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 3 .004 * 5-205.11 Accessibility,Operation and MaintenanceTemperature Ingredients to 41°F/45°F 25. Equipment and Utensils 4 .005 3 402.12 Records,Creation and Retention Within 4 Hours* 26. Water,Plumbing and Waste 5 .006 590.004(J) Labeling of Ingredients` Supplied with Soap and hand Drying Devices 27. Physical Facility 6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability- 28. Poisonous or Toxic Materials 7 .008 HACCP Plans 6-301.12 1 Hand Drying Provision t r' _._3t' 29. 1 Special Requirements .009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria*_ 8-103.12 Conformance with Approved Procedures* S:590Formback6-2doc 'Denotes critical item in the federal 1999 Food Code or 1 US GMR 590.000. `Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. r BDO-100-G-ES APPROVAL/STAMP Vent 6.5(165) 2•88(73) DRAFT HOOD 4.5(114) 13.13(333) 70.63(1794)— DRAFT DIVERTER— 2(50.8) —� 1352—©53.23 16.25 ' — 57.06(1450)— ( ) 113) 51.75(1315)— Q (4 __ 36.88 Vent —�41.5 (937) 3.75(95) 38.56(979)— (1054) 35.5(902)— -- 33.25(845)— — ----- —®21.14 25(635)— (537) 28 17.38 (711) 17(432)— — (441) 3(76) —m 9.5 38.25(972) 6.5(165)—IT (241) TOP VIEW 0(0)—i SINGLE DOUBLE DIMENSIONS ARE IN INCHES(MM) SHORT FORM SPECIFICATIONS:Provide Blodgett full-size convection oven model BDO-100-G-ES,(single/double)compartment.Each compartment shall have(porcelainized/stain- less)steel liner and shall accept five 18"x 26"standard full-size bake pans.Stainless steel front,top and sides.Doors shall be(solid stainless steelldual pane thermal glass windows) with single tubular chrome handle and simultaneous operation.Unit shall be gas heated with electronic spark ignition and shall cook by means of a direct fired system with a gas shutoff ' switch on the front of the control panel.Air in baking chamber distributed by single inlet blower wheel powered by a two-speed(single speed for CE model),3/4 HP motor with thermal overload protection.Each chamber shall be fitted with two lamps and five chrome-plated removable racks.Control panel shall be recessed with Cook/Cool Down mode selector,solid state(manual)infinite thermostat(200-5007),and 60-minute timer.Provide one year parts,labor and door warranty.Provide options and accessories as indicated. DIMENSIONS: POWER SUPPLY: Floor space 38-1/4"(972mm)W x 36-7/8"(937mm)D 115 VAC, 1 phase,8 Amp,60 Hz.,2-wire with ground, Product clearance 0"from combustible and non-combustible construction 3/4 H.P.,2 speed motor, 1120 and 1680 RPM Interior 29"(737mm)W x 20"(508mm)H x 24-1/4"(616mm)D 6'(1.8m)electric cord set fumished on 115 VAC ovens only. If oven is on casters: Blodgett recommends a Pass&Seymour,model 2095,GFCI Single Add 4-1/2"(114mm)to all height dimensions for this oven. Double Height dimensions remain the same Double Low Profile Subtract 2.5"(64mm)from all height dimensions MINIMUM ENTRY CLEARANCE: Uncrated 32-1/16"(814mm) GAS SUPPLY: Crated 37-1/2"(953mm) 3/4"NPT Manifold Pressure: SHIPPING INFORMATION: Natural 3.5"W.0 Approx.Weight: Propane 10"W.C. Single 590 lbs.(268 kg) Inlet Pressure: Double 1095 lbs.(497 kg) Natural 7.0"W.C.min.—10.5"W.C.max. Crate sizes: Propane 11.0"W.C.min.—13.0"W.C.max. 37-1/2"(952mm)x 43-1/2"(1105mm)x 51-3/4"(1315mm) MAXIMUM INPUT: NOTE:The company reserves the right to make substitutions Single 45,000 BTUmr(13.2 Kw)Double 90,000 BTUmr(26.4 Kw) of components without prior notice BLODGETT OVEN COMPANY www.blodgett.com-44 Lakeside Avenue,Burlington,VT 05401 -Phone:(802)658-6600-Fax:(802)864-0183 Printed in U.S.A. NOTE:FOR COMMERCIAL USE ONLY P/N 57939 Rev B(4/14) ManufacturingStar STAR-M" ELECTRIC CHAR-BROILERS • Models 5124CF & 5136CF o� 26 [66.121 A 4Y4 [10.69] -1 0000000 0000 0000 M01100000000000000 C 436 [12.55 4 (10.16] (+1 [2Z41) I SUPPLY 374 [9.71 � 19 [48.26}- -F 4h [10.49 80% B Model No. Pre-Heat Time 4 oz.4" diameter hamburgers per load 5124CF 8 to 10 Minutes 24 5136CF 8 to 10 Minutes 36 Dimensions Approximate Weight Model No. (A) (B) (C) Width Depth Height Installed Shipping Inches Inches Inches lbs. lbs. (cm) (cm) (cm) No.Controls Grate Area (kg) (kg) 5124CF 24 25-5/8 14-1/4 2 396 sq. in. 98 124 61.0 65.0 36.2 45.0 55.8 5136CF 36 25-5/8 14-1/4 3 594 sq. in. 175 186 (91.0) (65.0) (36.2) (80.0) (83.7) Per Lone W*re Model No. Rated Wattage 208V-3 PH 240V-3 PH 2O8V 240V X Y z X Y z 1 PH 1 PH 5124CF 6600 21.8 21.8 13.8 18.8 18.8 11.9 31.8 27.5 5136CF 9900 1 27.6 27.6 27.6 23.9 23.9 23.9 47.6 41.3 Char-broilers are constructed of stainless steel and have a 6 qt.stainless steel water pan drawer on 24"models and a 9 qt.stain- less steel water pan drawer on 36"models. Units feature heavy-duty cast iron grid sections and incoloy sheath-type heating ele- ments. Char-broilers have an infinite control for every 12"of cooking surface. Units operate on 208 or 240 volts and have a rated wattage of 6,600 on 24"models and 9,900 on 36"models. Char-broilers are supplied with 4"(10.2 cm)high die cast nickel plated legs with a 1-3/8"(3.5 cm)adjustment. Bottom rear panels supplied with 1-3/8"diameter hole for installation of electrical conduit. Char-broilers are approved by Underwriter's Laboratories and ISO listed by UL Sanitation. Printed in the U.S.A. Due to periodic changes in designs,methods,procedures,policies and regulations,the specifications contained in this sheet are subject to change without notice.While Star Manufacturing exercises good faith efforts to provide information that is accurate,we are not responsible for errors or omissions in information provided or conclusions reached as a result of using the specifications.By using the information provided,the user assumes all risks in connection with such use. Star Manufacturing- 10 Sunnen Drive-P.O. Box 430129-St. Louis, MO 63143-3800 . Phone: (314)678-6303-FAX: (314)781-5445-www.star-mfg.com K-atom Restaurant Supply,Mc. SOLOFILTER SOLSTICE SUPREME SFSSH55(R), 55T(R), 60(R), 60W(R), 75(R) SSH55(R) SSH55T(TR) SSH75(R) SSH60(R) SSH60W(R) 14 INCH GA CONNECTISP ON A 48 11132[122.8] 5211132[132.9] 4811132[122.8] 52 11132[132.9] O ADDS to I3.e1 TO B 15 518(39.71 19 5(8[49.8] 15 5/8[39.71 19 5/8[49.8] CONNECTION) C 4114[10.81 61/4[15.91 41/4110.81 6114115.91 6 FOOT(10 CM)POWER �� OP CORD(NEMA S15 PLUG OPTIONAL 115VAC UNITS ONLY) - 38 11132[97.4] 112 COMPUTER _y o m o®m m 32[81.4] 34 15132[87.SJ COMPUTER o o MINIMUM AISLE INTEGRAL FLUE DEFLECTOR SPACE REQUIRED TO =_JT g REMOVE FILTER PAN H a16 11// OPTIONAL BASKET LIFT p= � [17].7] P OPTIONAL IN[CM] O 8 8 DIGTIAL 11 (p SOLID STATE I 9 THERMOSTAT I i N j 5513/32 [140.71 O o 0 I I NOM. (p j P Oo S� L A ' I I 471/8 0 35[88.91 _I �y _--____-� (119.7] G NOM. G NOM. 13[33.01 11 1/2 NOM. 10[25.4] J i j NOM, \ Li NOM. 17. --w C 1 13/32[3.6] , _^^ 21 718[55.61 4 13/32[11.21 U) INDIVIDUAL • ILL. Model I Frying Area Cook Depth Oil Capacity SSH55,55R 14 x 14 in 35.6 x 35.6 cm 3-1/4-5 in 8.3-12.7 cm 40-50 Lbs(18-23 kg) (n SSH55T,55TR per side 7 x 14 in 35.6 x35.6cm 3-1/4-5 in 8.3-12.7 cm 20-25 Lbs(9-11 kg) W SSH60,60R 14 x 18 in 35.6 x 45.7 cm 3-1/4-5 in 8.3-12.7 cm 50-60 Lbs(23-27 kg) R . SSH60W,60WR 18 x 14 in 45.7 x 35.6 cm 3-1/4-5 in 8.3-12.7 cm 50-60 Lbs(23-27 kg) UJ SSH75,75R 18 x 18 in 45.7 x 45.7 cm 3-1/4-5 in 8.3-12.7 cm 75 Lbs (34 kg) SPECIFICATIONSU) FILTER = For Models Pan O[I Ca aci Filter Pump Motor Filter Pump Rated Flow I Filter Media Paper Envelope N SSH55,55T,60(R)1 66 Lbs(29.9 kg) 11/3 HP 50/60 Hz 8 GPM(30.3 LPM)@ 60 Hz 10 x 20-1/2 in 25.4 x 52.1 cm SSH60W,75(R) 90 Lbs(41 kg) 6.7 GPM(25.4 LPM)@ 50 Hz 14 x 22 in 35.6 x 55.9 cm FRYER SHIPPING •- • (Approximate) LU Model-Solo Filter Shipping Weight Add for Each Bsk/Ufts Shipping Crate Size H x W x L Shipping Cube 2 SSH55,SSH55R 358 Lbs(162 kg) 458 Lbs(208 kg) LU SSH55T,SSH55TR 380 Lbs(172 kg) 480 Lbs 218 k SSH60,SSH60R 376 Lbs(170 kg 467 Lbs 212 k 59 x 23 x 44 in (149.8 x 58.4 x 111.7 cm) 34.6 W.(1.0m3) a SSH60W,SSH60WR 425 Lbs(193 kg) 525 Lbs(238 kg) SSH75,SSH75R 1 425 Lbs(193 kg) 1 525 Lbs(238 kg) N GAS SYSTEM REQUIREMENTS ELECTRIC SYSTEM REQUIREMENTS 50160 hz UJ V Gas Type Store Supply Pressure' Burner Manifold Pressure Amps #of Cord 115V 208/220-240V Natural 7-10"w.c.(17.4 mbars/1.7 kPa) I 4"w.c.(10 mbars/1 kPa) Fryer/Filter I 1 1 6.1 1 6.1 Propane 11-13"w.c.(27.4 mbars/2.7 kPa) 1 10"w.c.(25mbars/2.4 kPa) For heaters add 0.43Ato 115V or.24A to 2081230-240V J 'Check lumbin / as codes for ro er as su I line sizin to sustain bumer pressure when all qas a fiances are full on. 0 CLEARANCES Front min. Floor min. J Combustible material I Non-Combustible material Fryer Flue Area 32" 6" Sides min. Rear min. I Sides min. I Rear min. Do not block/restrict flue gases from flowing into hood (76.2 cm) 15.25 cm) 6"(15.2cm) 6"(15.2cm) 1 0" 1 0" 1 or install vent hood drains over the flue. SHORTUJ •- SPECIFICATIONS J Provide Pitco SoloFilter Solstice Supreme Model(SSH xxx)tube fired high efficiency,high production gas floor fryer/filter with EnergyStarTM LL performance.Fryer shall be xx-xx Ibs oil capacity,xxx Kbtu/hr,xx"by xx"fry area,stainless peened tank,stainless front,door,sides.Blower Q Free atmospheric burner system with up to 70%thermal efficiency,self cleaning bumers,down draft protection,matchless ignition,drain J valve interlock,behind the door solid state t-stat with melt and boil mode(or specify optional digital controller or computer controls),separate O gas shut off,3/4"npt rear gas connect,recessed cabinet back,1-1/4"Full port drain,3/16"bottom hinge,10"adjustable legs,manual reset (n high limit.Drain Line shall be 3"(7.6 cm)diameter with a swivel drain spout for oil disposal.Filter pickup assembly use envelope filter paper. 8 GPM,60 hz(25.4 LPM 50 hz)filter pump.Filter piping to be self aligning,filter lid integral to cabinet,filter pan to have rear casters for portability,two step filter process.Provide options and accessories as follows: Pitco Frialator,Inc• P.O. Box 501, Concord, NH 03302-0501 0509 Route 3A, Bow, NH 03304 603-225-6684• FAX:603-225-8497•WWW.PitCO.COM L10-267,Rev 5 04/12 Printed in the USA We reserve the right to change specifications without notice and without incurring any obligation for equipment previously or subsequently sold. r ' , + N a) 36' 11' (914)� �79) (47D I GAS INLET (914) — STANDARD OVEN 56-1/-'CONVECTION OVEN 31-1/2' 11435) GRIDDLE (800) 24' o 0 0 1-1/2' 6-1/4' (609) 138) (159) l --, L� @ �� 36' - --26'- r .-221/-' - (914) ;� I��) 1660) 30' (ass)(5r1) ------ --------� 7762) IA 19' j----- 1483) 6'41621 15-1/4' Fes—28-7/8' tOYID® WOTH A (412) (733) Eft POWER CORD. 36" RESTAURANT RANGES 1000MV •� D D• •D D D 0 In IR-6 227,000 (67) 6 N/A (274) 605 36"w x 31-1/2"d x 56-1/2"h 38-1/2"w x 39"d x 35"h IR-6-C 222,000 (65) 6 N/A (301) 665 (914 x 800 x 1435 mm) (998 x 991 x 889 mm) IR-6-XB 192,000 (56) 6 N/A - (246) 545Ama 0 D=dMupup EMWOWD IR-4-G12 -- 183,000 (54) 4 12"(305 mm) (283) 625 . ■. . ■■0■ , I11-4G12-C 178,000 (52) 4 12"(305 mm) 310) 685 5.0"W.C. 10.0"W.C. 3/4"(19 mm) IR-4-G12-XB 148,000 (43) 4 x 12"(305 mm) (256) 565 Specify elevation,if over 2,000 ft. 1R-2-G24 139,000 (41)4 2 24"(610 Jmm) (288) 635 IR-2-G24-C 134,000 (39) 2 24"(610 mm) (314) 695 '■ D IR-2-G24-XB 104,000 (30) 2 Y 24"(610 mm) (260) 575 For use only on non-combustible floors.Legs or IR-G36 95,000 -- casters are required for non-combustible floors;or (28) N/A 36"(914 mm) (297) 655 -- __ r_ .. 2"(51 mm)overhang is required when curb mounted. IR-G36-C 90,000 (26) N/A 36"(914 m m) (319) 705 Provide 0"clearance from non-combustible surfaces IR-G36-XB 60,000 (18) N/A 36"(914 mm) (269) 595 v and 8"(203 mm)from combustible surfaces. EXTRAWIDE I13-4-S18 163,000 (48) 4 N/A (272) _ 600 IR-4S18-C 158,000 (46) 4 N/A (298) 660 D■ 0 D 0■ IR 4 518-XB Reinforcement channels for mounting 128,000 (38) -4 N/A (244)- 540 cheesemelter/salamander Measurements in()are metric equivalents. 6"and 11"(152 and 279 mm)stainless steel backguards WORM 10"(254 mm)stainless steel wok ring "C"specifies(1)26-1/2"(673 mm)Convection Oven Saute burner head,interchangeable "XB"specifies(1)Cabinet Base Wok burner head,interchangeable "G"specifies Griddle Top,griddle on left is standard 220V motor and transformer for convection oven Extra oven racks wrilmons Thermostatic griddle control Stainless steel front,sides,backguard,shelf,landing ledge and kick plate Grooved griddle top Welded and polished stainless steel seams Chrome griddle top - Large 5"(127 mm)stainless steel landing ledge Griddle safety valve Control knobs are durable cast aluminum with a vylox heat protection grip - Gas shut off valve 3/4"(19 mm) Full width,removable crumb tray under open burners for easy cleaning Quick disconnect and flexible gas hose - 6"(152 mm)heavy duty legs with adjustable feet 6"(152 mm)casters - One year parts and labor warranty ® NSF. C '• 1128 Sherborn Street Corona,CA 92879 �y® 80 ail:i per les@im.281.1 an Fx:951.281.1879 lll�p� www.imperialrange.com E-mail:imperialsales@imperialrange.com R-2 11/13 0 2013Imperial Commercial Cooking Equipment Printed in the U.S.A. Imperial reserves the right to change specifications atany time without prior notice and withoutany obligation for pastor future equipment purchases.Visit www.imperiAmge.comfor specification updates. STEP-UP �-246 ' �_'''�'-�''; I ram:.� -719 '6103 1 9041 I 1 1 1220)(1524)11829) -(279)I (47) STANDARD OVEN—CONVECTION,OVEN �41102) 56-1/2 1 r r 31-112 .0435) (800) 0 0 0 - a o(D 0 0 1-112 6-1r4 16091 - - (38) 1159) ® -- -- IM 2: '1271 36 142 — 14 22112 1914) 1356) (660) ; 30' (358I (572) [1 ------- (762) ------tt ) 6'1152) 16-1/4(412) 28-7/8PROVIDED W DOOR SWING 1733) Eft. POWER CORD. STEP-UP RESTAURANT RANGES Wmau D■ ■ G■ a am" D D =IR-4-SU 155,000 (45) 4 (210) Stainless steel front,sides,backguard,shelf,landing = 465 ledge and kick plate IR 4 SU XB 128,000 (38) 4 (183) 405 - Welded and polished stainless steel seams Large 5"(127 mm)stainless steel landing ledge IR-6-SU 227,000 (67) 6 (274) 605 Control knobs are durable cast aluminum with a heat IR-6-C-SU 222,000 (65) 6 (301) 665 protection grip IR-6-XB-SU 192,000 (56) 6 (246) 545 Full width,removable crumb tray for easy cleaning IR-8-SU 31 0000 (91) 8 - (322) 710 I 6"(152 mm)heavy duty legs with adjustable feet 1R-8-SU-C-XB 286,000 (84) 8 (303) 670 One year parts and labor warranty IR-8-SU-XB 291,000 (85) 8 (290) 640 t M-10-SU _. 390,000 ' ' D D ■■ a D 0 (114) 10 (444) 980 . I;I;Lojggkvrcm IR-10-SU-CC 380,000 (111) 10 (493) 1090 5.0"W.C. 10.0"W.C. 3/4"(19 mm) IR-10-SU-XB 355,000 (104) 10 (425) 940 - Specify elevation,if over 2,000 ft. IR-12-SU 454,000 (133) 12 - (514) 1135 IR-12-SU-CC 444,000 (130) 12 (568) 1255 + ral I. a■a ■ : ■ IR-12-SU-XB 419,000 (123) 12 (545) 1205 For use only on non-combustible floors.Legs or Measurements in()are metric equivalents. casters are required for non-combustible floors;or 2"(51 mm)overhang is required when curb mounted. ■ D Provide 0"clearance from non-combustible surfaces D%Td IN,W ME D o M1 and 8"(203 mm)from combustible surfaces. IR-4 Series 24"w x 31-1/2"d x 56-1/2"h 26-1/2"w x 39"d x 39"h (610 x 800 x 1435 mm) (673 x 991 x 991 mm) 36"w x 31-1/2"d x 56-1/2"h 38-1/2"w x 39"d x 39"h D■ 0 � D D■ IR 6 Series (914 x 800 x 1435 mm) (978 x 991 x 991 mm) Reinforcement channels for mounting cheesemelter or salamander IR-8 Series 48"w x 31-1/2"d x 56-1/2"h 50-1/2"w x 39"d x 39"h 6"and I I"(152 and 279 mm)stainless steel backguards (1219 x 800 x 1435 mm) (1283 x 991 x 991 mm) 10"(254 mm)stainless steel wok ring IR-10 Series 60"w x 31-1/2"d x 56-1/2"h 62-1/2"w x 39"d x 39"h Saute burner head,interchangeable (1524 x 800 x 1435 mm) (1588 x 991 x 991 mm) Wok burner head,interchangeable 72"w x 31-1/2"d x 56-1/2"h 74-1/2"w x 39"d x 39"h Stainless steel wok ring IR 12 Series (1829 x 800 x 1435 mm) (1892 x 991 x 991 mm) 220V motor and transformer Extra oven racks Rig- Gas shut off valve 3/4"(19 mm) . "CC"specifies (2)26-1/2"(673 mm)Convection Ovens Quick disconnect and flexible gas hose - "C-XB"specifies(1)26-1/2"(673 mm)Convection Oven and(1)Cabinet Base 6"(152 mm)casters "C"specifies(1)26-1/2"(673 mm)Convection Oven ® NSF C E - "4-SU-XB"specifies(1)Cabinet Base - "-XB"specifies(1)26-1/2"(673 mm)Standard Oven and (1) Cabinet Base 1128 Sherborn Street Corona,CA 92879 � ® www.imperialrange.com peria Pe.com 281.1830 Fx:951.281.1879 www.imperialrange.com E-mail:imperialsales@imperialrange.com ' R-61 11/13 'm 2013 lmpeM(ommeaial Cooking Equipment Printed in the 05.A Imperial reserves the right to change specifications at arty time without prior notice and without any obligation for pastor fixture equipment purchases.Visit www.imperialrange.com for specification updates. I� L HP Officejet 6600 e-All-in-One Series Fax Log for ,Printer { �5087781881 ' 00-00-00 OO:OOAM Last Transaction Date Time�' Type Station Ids Duration Pages Result . Digital Fax _. . . 0000 X0:00AM Fax Sent' 14409957205 1:57 2 OK N/A k. t R ' ♦ , - ' � . 'i III I -EAGLE Item No.: -�12-itsill1w Project No.: Profit from the Eagle Advantage® S.I.S. No.: 0 z Sealed Well Hot Food Tables c - LENGTH --I Cz __= ___• c) 24" /) 610mm N ELECTRICAL CM BOX o � Cz U ,203mm TOP VIEW -� 321/4" 819mm 3 " 197mm ai � 12" 305mm c OPTIONAL 203mm OPTIONAL AUTOFILL UNITS AUTOFILL ON/OFF SUPPLIED WITH 1/4" MALE U_ DRAIN VALVESWITCH ADJUSTABLE-, NPT WATER SUPPLY �. UNDERSHELF INLET CONNECTION .a FRONT VIEW SIDE VIEW STATIONARY PORTABLE CD ti #of top weight length SINGLE-PHASE THREE-PHASE length SINGLE-PHASE THREE-PHASE openings lbs. kg volts watts in. mm amps model# amps model# in. mm amps model# amps model# 2 101 45.8 120V 1150OW 33- 838 12.5A S_HT2-120 n/a WC 902 12.5A SPHT2-120 n/a I 2 101 45.8 2407 190 WW 33" 838 7.9A SHT2-240 8.9A SHT2-240-3150%- 35%' 902 7.9A SPHT2-240 6.9A SPHT2-240-3; 3 129 58.5 120V 225OW 48- 1219 18.8A SHT3-120 n/a 1283 18.8A SPHT3-120 n/a F__3- 129 58.5 240V 1285OW 48' 1219 11.9A SHT3-240 6.9A SHT3-240-3 50%- 1283 11.9A SPHT3-240 6.9A SPHT3 240-3, 4 162 73.5 120V 3000W 63X' 1613 25.OA SHT4-120 n/a V�66_ 1676 25.OA SPHT4-12_0 n/a 4 162 73.5 240V 380OW 63%- 1613 15.8A SHT4-240 10.5A SHM4 246 3 167615.8ASPHT4-240 105ASPHT*N4_6. ,, 5 199 90.324OV4750W79- 2007 19.8A SHT5-240 13.7A SHT5240-3V 2070 19.8A SPHT5-240 13.7A SPHT5-240-3 Note:240-volt units also available in 208 volt.To order,replace suffix"-240"with suffix"-208".Example:SHT3-208 RECEPTACLE CONFIGURATIONS REQUIRED FLEX-MASTER®Overshelf Kits QG QG QG QG QG oQ Both kits include two 16/304 overshelves QG G p o and four 30""(762mm) posts. Add suffix specified to order kit(ex:DHT2-120-FMU), 15A 120V 15A240V 20A240V 30A 120V 30A240V 50A 120V 20A30240V Or design your Own using standard model# model# model# model# model# model# all components from EG30.18. S(P)HT2120 S(P)HT2-240 S(P)HT4-240 S(P)HT3-120 S(P)HT5-240 S(P)H14-120 three-phase add S(P)HT3-240 models description __ suffix furnished with furnished with furnished with furnished with furnished with furnished with furnished with r1 (254mm overshelves - -FM j NEMA 5-15 plug NEMA 6-15 plug• NEMA 6-20 plug' NEMA 5-30 plug NEMA 6.30 plug' NEMA 5-50 plug NEMA 15-20 plug' 15-(381 mm)overshelves, 'NEMA plugs listed for 240-volt units also pertain to 208-volt units. plus one ladle rack -FMU 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 ©2013by Eagle Group MHC/Retail Display Divisions: Phone 800-637-5100 Rev.01/13 , • r i r r r r� r.r r r � r r •.r •r r � 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. IIRIIIII IIII IIIIIII II!IIIII IIIIIII IIIII II IIII AI 2 DPIINVC CS10TS IIIIII IIIII IIIII IIIII IIIII IIIII IIIII IIIII IIIII IIIII IIII IIII '� '1403600658" Accelerated Cooking Products The Warranty Certificate for this product can be found by locating it on the ACP, Inc. website at: http://acpsolutions.com/warranty/ FUR � , L r� Select your model number and country to locate the correct warranty certificate for your model. Note: The model number is located on the serial plate of your product. The Owner's Manual for this product can be found by locating it on the ACP, Inc. website at: http://acpsolutions.com/amana/literature/ ❑© FRI ❑® . Select your model number to locate the correct Owner's Manual for your model. Note: The model number is located on the serial plate of your product. El certificado de garantia de este producto puede encontrarse en el sitio Web de ACP, Inc., en: http://acpsolutions.com/warranty/ LW J rl 0� ■ Seleccione el numero de modelo y de pals para localizar el certificado de garantia correspondiente a su equipo. Nota: El numero de modelo esta situado en la placa serial del producto. El manual de instrucciones de este producto puede encontrarse en el sitio Web de ACP, Inc., en: http://acpsolutions.com/amana/literature/ Ma Seleccione el numero de su modelo para localizar el manual de instrucciones correspondiente a su producto. Nota: El numero de modelo esta situado en la placa serial del producto. 20075503 Vous trouverez le certificat de garantie pour ce produit sur le site Internet d'ACP. Inc. a I'adresse suivante: http://acpsolutions.com/warranty/ .4 Selectionnez le numero de votre modele ainsi que le pays pour localiser le certificat de garantie correspondant a votre modele. Remarque : Le numero du modele se trouve sur la plaque signaletique de votre produit. Vous trouverez le manuel de I'utilisateur pour ce produit sur le site Internet d'ACP. Inc. a I'adresse suivante: I0 http://acpsolutions.com/amana/literature/ Selectionnez le numero de votre modele pour localiser le manuel de I'utilisateur correspondant a votre modele. Remarque : Le numero du modele se trouve sur la plaque signaletique de votre produit. Den Garantieschein fur dieses Produkt finden Sie auf der Website von ACP, Inc. unter: http://acpsolutions.com/warranty/ [on . rl ❑® 3 Wahlen Sie Ihre Modellnummer and Ihr Land, um den richtigen Garantieschein for Ihr Modell aufzurufen. Hinweis: Die Modellnummer befindet sich auf deco Typenschild Ihres Produkts. Das Benutzerhandbuch fur dieses Produkt finden Sie auf der Website von ACP, Inc. unter: http:l/acpso,lutions.com/amana/literature/ Wahlen Sie Ihre Modellnummer, um das richtige Benutzerhandbuch fur Ihr Modell aufzurufen. Hinweis: Die Modellnummer befindet sich auf deco Typenschild Ihres Produkts. 20075503 i Product Safety Guide Commercial Microwave Ovens and Combination Ovens This is the safety alert symbol. It is used to alert you to potential personal injury hazards. Obey all safety messages that follow this symbol to avoid possible injury or death. Important Safety Information. Read before using this oven. Keep these instructions for future reference. If the oven changes ownership, be sure this guide accompanies oven. For additional product documentation or more detailed operating instructions visit: www.acpsolutions.com CONTACT INFORMATION Any questions or to locate an authorized ACP servicer, call ACP ComSery Service Support. —Inside the U.S.A. or Canada, call toll-free 866-426-2621. —Outside the U.S.A. and Canada, call 319-368-8120. —Email: Commercialservice@acpsolutions.com. Warranty service must be performed by an authorized ACP servicer.ACP also recommends contacting an authorized ACP servicer, or ACP ComSery Service Support if service is required after warranty expires. PRECAUTIONS TO AVOID POSSIBLE EXPOSURE TO EXCESSIVE MICROWAVE ENERGY A. DO NOT attempt to operate this oven with the door open since open door operation can result in harmful exposure to microwave energy. It is important not to defeat or tamper with the safety interlocks. B. DO NOT place any object between the oven front face and the door or allow soil or cleaner residue to accumulate on sealing surfaces. C. DO NOT operate the oven if it is damaged. It is particularly important that the oven door close properly and that there is no damage to the: 1. door(bent) 2. hinges and latches(broken or loosened) 3. door seals and sealing surfaces. D. The oven should not be adjusted or repaired by anyone except properly qualified service personnel. SAVE THESE INSTRUCTIONS 1 I IMPORTANT SAFETY INSTRUCTIONS ARN I N G To reduce the risk of burns, electrical shock, fire, or personal injury when using electrical equipment, basic safety precautions should be followed. 1. READ all instructions before using equipment. 17. For commercial use only. j 2. READ AND FOLLOW the specific"PRECAUTIONS 18. It is hazardous for anyone other than a competent person 1 TO AVOID POSSIBLE EXPOSURE TO EXCESSIVE to carry out any service or repair operation that involves MICROWAVE ENERGY"on page 1. the removal of any cover which gives protection against 3. This equipment MUST BE GROUNDED. Connect only exposure to microwave energy. to properly GROUNDED outlet. See"GROUNDING/ 19. If the door or door seals are damaged,the oven must not EARTHING INSTRUCTIONS"on page 4. be operated until it has been repaired by a competent 4. Install or locate this equipment ONLY in accordance with person. the installation instructions in this manual. 20.Appliance is not to be used by children or persons 5. Some products such as whole eggs and sealed with reduced physical, sensory or mental capabilities containers-for example, closed glass jars-are able to or lack of experience and knowledge, unless they have explode and SHOULD NOT be HEATED in this oven. been given supervision or instruction. 6. Use this equipment ONLY for its intended use as 21. Children being supervised not to play with appliance. described in this manual. Do not use corrosive chemicals 22. Only use utensils that are suitable for use in or vapors in this equipment.This type of oven is microwave oven. specifically designed to heat,cook,or dry food. It is not 23.When heating food in plastic or paper containers, designed for industrial or laboratory use. keep an eye on the oven due to the possibility of 7. As with any equipment, CLOSE SUPERVISION is ignition. necessary when used by CHILDREN. 24. If smoke is observed, switch off or unplug the 8. DO NOT operate this equipment if it has a damaged applianceand keep the door closed in order to stifle any cord or plug, if it is not working properly, or if it has been flames. damaged or dropped. 25. Failure to maintain the oven in a clean condition could 9. This equipment, including power cord, must be serviced lead to deterioration of the surface that could adversely ONLY by qualified service personnel. Special tools affect the life of the appliance and possibly result in a are required to service equipment. Contact nearest hazardous situation. authorized service facility for examination, repair,or 26.The appliance should not be cleaned with a water jet(for adjustment. appliances intended to stand on the floor and which are 10. DO NOT cover or block filter(if applicable)or other not at least IPX5). openings on equipment. 27. Liquids or other foods must not be heated in sealed 11. DO NOT store this equipment outdoors. DO NOT use containers since they are liable to explode. this product near water-for example, near a kitchen 28. Microwave heating of beverages can result in delayed sink, in a wet basement, a swimming pool,or a similar eruptive boiling,therefore care must be taken when location. handling the container. 12. DO NOT immerse cord or plug in water. Combination Ovens Only: 13. Keep cord AWAY from HEATED surfaces. 29. DO NOT insert oversized foods or oversized utensils 14. DO NOT let cord hang over edge of table or counter. in a microwave/convection oven as they may create 15. See door cleaning instructions on page 4. a fire, an electrical arc, or risk of electrical shock. 16. To avoid risk of fire in the oven cavity: 30. DO NOT clean with metal scouring pads. Pieces can a. DO NOT overcook food. Carefully attend oven break off the pad and touch electrical parts involving when paper, plastic,or other combustible risk of electrical shock. materials are placed inside the oven to facilitate 31. DO NOT use paper products not intended for high cooking. temperature cooking when equipment is operated in b. Remove wire twist-ties from paper or plastic bags Convection or combination mode. before placing bag in oven. 32. DO NOT store any materials, other than c. If materials inside the over!ignite, keep oven manufacturer's recommended accessories, in this door CLOSED,turn oven off and disconnect the equipment when not in use. power cord, or shut off power at the fuse or 33. DO NOT cover any part of the oven with metal foil. circuit breaker panel. Airflow restriction will cause overheating of the oven. d. DO NOT use the cavity for storage. DO NOT 34. DO NOT spray oven cleaning solutions toward the leave paper products, cooking utensils,or food rear inner cavity surface.This will contaminate and in the cavity when not in use. damage the convection heating assembly. SAVE THESE INSTRUCTIONS 2 f IMPORTANT SAFETY INSTRUCTIONS ® CAUTION To avoid risk of personal injury or property damage, observe the following safety �+ instructions: 9. Do not cook or reheat eggs in shell or with an General Use: unbroken yolk using microwave energy. Pressure 1. Do not use regular cooking thermometers in oven. may build up and erupt. Pierce yolk with fork or knife Most cooking thermometers contain mercury and before cooking. may cause an electrical arc, malfunction, or damage 10. Pierce skin of potatoes, tomatoes, and similar foods to oven. before cooking with microwave energy. When skin is 2. Never use paper, plastic, or other combustible pierced, steam escapes evenly. materials that are not intended for cooking. 11. Do not heat sealed containers or plastic bags in 3. When cooking with paper, plastic, or other oven. Food or liquid could expand quickly and cause combustible materials, follow manufacturer's container or bag to break. Pierce or open container recommendations on product use. or bag before heating. 4. Do not use paper towels which contain nylon or 12. Do not heat baby bottles in oven. other synthetic fibers. Heated synthetics could melt 13. Baby food jars shall be open when heated and and cause paper to ignite. contents stirred or shaken before consumption, in 5. To avoid surface deterioration, keep the oven in a order to avoid burns. clean condition. Infrequent cleaning could adversely 14. Never use oven to heat alcohol or food containing affect the life of the appliance and possible result in alcohol as it can more easily catch fire if a hazardous situation. overheated. 6. Clean oven regularly and remove any food deposits. Additional Microwave Oven Safety Instructions: Heating Foods and Liquids: 15. Do not operate equipment without load or food in 7. Liquids such as water, coffee, or tea are able to oven cavity. be overheated beyond the boiling point without 16. Use only popcorn in packages designed and appearing to be boiling due to surface tension labeled for microwave use. Popping time varies of the liquid. Visible bubbling or boiling when the depending on oven wattage. Do not continue to container is removed from the microwave oven heat after popping has stopped. Popcorn will scorch is not always present.THIS COULD RESULT or burn. Do not leave oven unattended. IN VERY HOT LIQUIDS SUDDENLY BOILING 17. Do not use metal utensils in oven. OVER WHEN A SPOON OR OTHER UTENSIL IS INSERTED INTO THE LIQUID. To reduce the risk 18. An authorized servicer MUST inspect equipment of injury to persons: annually. Record all inspections and repairs for a. Do not overheat the liquid. future use. b. Stir the liquid both before and halfway through heating it. Additional Combination Oven Safety Instructions: c. Do not use straight-sided containers with narrow 19. Do not pop popcorn in this oven. necks. 20. Do not use metal utensils in oven except when d. After heating; allow the container to stand in the recommended by microwave food manufacturers microwave for a short time before removing it. or recipe requires metal utensils in convection or e. Use extreme care when inserting a spoon or combination mode. Heat food in containers made of other utensil into the container. glass or china if possible. 21. Oven temperature is at least 450°F in convection 8. Do not deep fat fry in oven. Fat could overheat and mode. Verify plastic, paper or other combustible be hazardous to handle. materials are recommended by the manufacturer to withstand the maximum oven temperature. 22. Racks, utensils, rack guides, and oven surfaces may become hot during or after use. Use utensils or protective clothing, like pan grips or dry oven mitts, when necessary to avoid burns. 23. Do not unplug oven immediately after use. Internal fan must cool oven to avoid damage of electrical components. SAVE THESE INSTRUCTIONS 3 Installation & Cleaning Unpacking Oven • Inspect oven for damage such as dents in door or inside oven cavity. • Report any dents or breakage to source of purchase immediately. A WARN I N G Do not attempt to use oven if damaged. • Remove all packing materials from oven interior. To avoid risk of electrical shock • If oven has been stored in extremely cold area, wait a few hours before or death, this oven must be connecting power. grounded and plug must not be • A protective film is used to prevent scratching of the outer case during altered. transportation. Peel off the film from the exterior of the oven before installation. Grounding/Earthing Radio Interference Instructions Oven MUST be Microwave operation may cause interference to WiFi network, radio, television, grounded. Grounding or a similar oven. Reduce or eliminate interference by doing the following: reduces risk of electric • Clean door and sealing surfaces of oven according to provided instructions. shock by providing an • Place WiFi network, radio, television, etc. as far as possible from oven. escape wire for the • Use a properly installed antenna on radio, television, etc. to obtain electric current, if an stronger signal reception. electrical short occurs. This oven is equipped with a cord having a ground Oven Placement wire with a grounding plug. The plug must be plugged into an outlet that is Do not install oven next to or above source of heat, such as pizza oven properly installed and grounded. or deep fat fryer. This could cause microwave oven to operate improperly Consult a qualified electrician or and could shorten life of electrical parts. servicer if grounding instructions • Do not block or obstruct oven filter.Allow access for cleaning. are not completely understood, or if • Install oven on level countertop surface. doubt exists as to whether the oven is • Outlet should be located so that plug is accessible when oven is in place. properly grounded. Do not use an extension cord. If the product power cord is too short, A CAUTION have a qualified electrician install a three-slot receptacle. This oven should To avoid risk of electrical shock, severe personal injury or death, be plugged into a separate circuitwith the electrical rating as provided unplug power cord or open circuit breaker to oven before cleaning. in product specifications (available on ACP's website at www.acpsolutions. com). When a microwave oven is Cleaning Interior, Exterior, and Door on a circuit with other equipment, an Clean microwave oven daily with mild detergent in warm water increase in cooking times may be using soft sponge or cloth. Wring sponge or cloth to remove excess required and fuses can be blown. water before wiping equipment. If desired, boil a cup of water in microwave oven to loosen soil before cleaning. DO NOT allow cooking residues such External Equipotential Earthing as grease or fat to remain in oven interior for any length of time. Terminal (export only) • Do NOT allow cooking residues to remain in oven cavity. Equipment has secondary earthing • Do NOT use abrasive cleansers or cleaners containing ammonia. terminal. Terminal provides external These could damage finish. earthing connection used in addition • Do NOT use caustic cleaning products or those containing ammonia, to earthing prong on plug. Located phosphates or chlorine in oven. These could damage oven. Use non- on outside of oven back, terminal is caustic cleaner. marked with symbol shown below. • NEVER pour water into microwave oven bottom. • Do NOT use water pressure type cleaning systems. • For more detailed cleaning instructions, see the Owner's Manual on- line at www.acpsolutions.com. SAVE THESE INSTRUCTIONS Part No.20077001 4 ©2012 ACP, Inc. Revised 11/12 Cedar Rapids,Iowa 52404 andProduktsimuch fur cherheit Gewerbliche Mikrowellengerdtle and Kombigerate Dies ist das allgemeine Gefahrensymbol, um auf mogliche Verletzungsgefahren hinzu- weisen.Befolgen Sie alle Sicherheitsmeldungen, die auf dieses Symbol folgen, um Verlet- zungen oder Todesfalle zu vermeiden. Wichtige Sicherheitsinformationen. Vor Verwendung dieses Gerats bitte lesen. Diese Anleitung zur spateren Bezugnahme aufbewahren. Wenn das Gerat den Besitzer wechselt, stellen Sie sicher, dass such dieses Handbuch mit deco Gerat ubergegeben wird. Weitere Prod u ktinformationen oder eine ausfuhrlichere Bedienungsanleitung finden Sie unter: www.acpsolutions.com KONTAKTINFORMATIONEN Wenn Sie Fragen haben oder einen autorisierten ACP-Kundendienst ausfindig machen m6chten, rufen Sie bitte den ACP ComSery Kundendienst an. —Innerhaib der USA oder Kanada 866-426-2621 (kostenfrei). —Von auBerhalb der USA and Kanada 319-368-8120. —E-Mail: Commercialservice@acpsolutions.com. Innerhalb der Garantiezeit erforderlicher Service muss von einem autorisierten ACP-Kundendienst durchgef0hrt werden. ACP empfiehit auch nach Ablauf der Garantie, dass Sie sich bei Servicebedarf an einen autorisierten Kundendienst oder den ACP ComSery Kundendienst wenden. VORSICHTSMASSNAHMEN GEGEN MOGLICHE OBERMASSIGE MIKROWELLENBESTRAHLUNG A. NICHT versuchen, dieses Gerat bei offener Tur zu betreiben, da sonst eine schadliche Bestrahlung durch Mikrowellen m6glich ist. Die Sicherheitsverriegelungen di.irfen auf keinen Fall auger Kraft gesetzt oder verandert werden. B. KEINE Gegenstande zwischen Geratevorderflache and Tur platzieren and verhindern, dass sich Schmutz oder Rein igungsmittelruckstande auf den Dichtungsflachen ansammeln. C. Das Gerat NICHT betreiben, wenn es beschadigt ist. Es ist besonders darauf zu achten, dass sich die Geratetur ordnungsgemaf3 schlieRt and dass folgende Komponenten keine Schaden aufweisen: 1. Tur(verbogen) 2. Scharniere and Riegel (defekt oder locker) 3. TOrdichtungen and Dichtungsoberflachen. D. Das Gerat sollte ausschlieRlich von qualifiziertem Kundendienstpersonal eingestellt bzw. repariert werden. DIESE HINWEISE AUFBEWAHREN 5 WICHTIGE SICHERHEITSHINWEISE Um die Gefahr von Verbrennungen, elektrischen Schlagen, Brand oder K6rperverletzungen AWARNU N G zu vermeiden, sind bei der Verwendung von elektrischen Geraten grundlegende SicherheitsmaRnahmen zu befolgen. 1. Vor der Venvendung des Gerats samtliche Anweisungen LESEN. 17. Nur zur gewerblichen Nutzung. 2. Die speziellen„VORSICHTSMASSNAHMEN 18.Gefahrliche Wartungsarbeiten bzw.Reparaturen,bei GEGEN MOGLICHE UBERMASSIGE MIKRO- denen Schutzabdeckungen abgenommen werden,die vor WELLENBESTRAHLUNG"auf Seite 5 LESEN Mikrowellenstrahlung schotzen,durfen nur von qualifizierten UND BEFOLGEN. Facharbeitern vorgenommen werden. 3. Dieses Gerat MUSS GEERDET sein.Nur an eine 19.Wenn die Geratetor oder TOrdichtungen beschadigt sind,darf oreses Gerat M SS GEE TE T sein o u an eine iefben. das Mikrowellengerat erst dann betrieben werden,wenn es von Siehe„ERDUNGSHINWEISE"auf Seite 8. einem qualifizierten Facharbeiter repariert wurden ist. 4. Dieses Gerat AUSSCHLIESSLICH gern59 den 20.Das Gerat darf nicht von Kindern oder Personen mit in diesem Handbuch enthaltenen Installations-anweisungen verminderten k6rperlichen,sensorischen oder geistigen installieren bzw.aufstellen. Fahigkeiten oder mangelnder Erfahrung and Kenntnis verwenclet werden,es sei denn,sie warden beim Umgang mit 5. Einige Produkte,wie z.B. Eier and verschlossene Behalter dam Gerat Oberwacht bzw.wurden darin geschult. (z.B.verschlossene Glaser),k6nnen explodieren and sollten NICHT in diesem Gerat ERWARMT werden. 21.Kinder durfen nicht mit dem Gerat spielen. 6. Dieses Gerat AUSSCHLIESSLICH fur den vorgesehenen 22•Es durfen nur Utensilien verwendet werden,die sich fur die Zweck wie in diesem Handbuch beschrieben verwenden.Keine Verwendung im Mikrowellengerat eignen. Korrosionsmittel oder-gase in diesem Gerat verwenden.Dieser 23. Beim Erwarmen von Speisen in Kunststoff-bzw.Papierbehaltern Geratetyp wurde ausschlieRlich zum Erwarmen,Garen oder muss stets darauf geachtet werden,class sich die Speise nicht Trocknen von Nahrungsmitteln konzipiert.Er ist nicht fur den entzondet. industriellen Gebrauch oder Laboreinsatz geeignet. 24.Wenn.Rauch aus dem Gerat austritt,das Gerat ausschalten and 7. Wie auch bei anderen Geraten durfen KINDER dieses Gerat vom Netz trennen. Die Tor muss geschlossen bleiben,damit nur unter STRENGER AUFSICHT verwenden. etwaige Flammen erstickt werden. 8. Dieses Gerat NICHT betreiben,wenn ein 25.Wird das Gerat nicht sauber gehalten,k6nnen die inneren and Kabel oder Stecker beschadigt ist,es nicht ordnungsgemtig augeren Oberkichen des Gerats Schaden nehmen,wodurch funktioniert oder beschadigt wiederum die Lebensdauer des Gerats beeintrachtigt and oder fallen gelassen wurde. m6glicherweise eine gefahrliche Situation herbeigefohrt werden 9. Dieses Gerat,einschlieglich Netzkabel,darf NUR kann. von qualifiziertem Kundendienstpersonal gewartet werden. 26.Das Gerat darf nicht mit einem Wasserstrahlgerat gereinigt Fur die Wartung sind Spezialwerkzeuge erforderlich.Zur werden(for Gerate,die auf dem Boden aufgestellt werden Oberprofung, Reparatur oder Einstellung den nachstgelegenen and nicht minclestens Ober die Schutzartkennzeichnung IPX5 autorisierten Kundendienst kontaktieren. verfogen). 10. Filter and Offnungen an diesem Gerat NICHT abdecken oder 27.FlOssigkeiten and andere Speisen durfen nicht in verschlossenen blockieren. Behaltern erwarmt werden,da these explodieren k6nnen. 11. Dieses Gerat NICHT im Freien lagern.Dieses Gerat NICHT in 28.Die Erwarmung von Getranken in der Mikrowelle kann zu einem der Nahe von Wasser(z.B.in der Nahe eines SpOlbeckens, verz6gerten Siedevorgang f0hren.Beim Handhaben des in einem feuchten Keller,in der Nahe eines Schwimmbeckens Behalters ist daher mit Vorsicht vorzugehen. oder Ahnlichem)verwenden. 12. Das Kabel oder den Stecker NICHT in Wasser tauchen. Besondere Anweisungen fur Kombigerate: 13. Das Kabel von ERWARMTEN Flachen FERNHALTEN. 29. KEINE Oberdimensional groRen Speisen oder Utensilien in 14. Das Kabel NICHT Ober eine Tischkante oder Arbeitsplatte ein Mikrowellengerat/Umluftofen Iegen,da these einen Brand, herunterhangen lassen. elektrischen Lichtbogen oder das Risiko eines elektrischen 15. Siehe Hinweise zur Reinigung der TOr auf Seite 8. Schlags verursachen k6nnen. 16. Folgentes beachten,um die Gefahr eines Brandes 30. NICHT mit metallischem Scheuerschwamm reinigen.Es kbnnten im Gerat zu vermeiden: sich Stocke vom Schwamm abl6sen and die elektrischen Teile a. Speisen NICHT zu lange kochen.Das Gerat beaufsichtigen, berohren,was das Risiko eines elektrischen Schlags in sich birgt. wenn Papier,Plastik oder andere entzondbare Materialien 31. Im Umluft-oder Kombimodus KEINE Papierprodukte verwenden, zur Unterst0tzung des Kochvorgangs in das Gerat gelegt die nicht for das Kochen unter hohen Temperaturen ausgelegt wurden. t sind. b. DrahtverschlOsse von Papier-oder Kunststofftoten 32. KEINE anderen Materialien als die vom Hersteller empfohlenen entfernen,bevor die Tote in das Gerat gelegt wird. Zubeh6rteile in diesem Gerat lagern,wenn es nicht in Betrieb ist. c. Falls sich ein Material im Gerat entzondet haben sollte,die 33. KEINE Teile des Gerats mit Metallfolie abdecken.Eine Geratetor GESCHLOSSEN lassen, Einschrankung•der Luftzufuhr f0hrt zum Uberhitzen das Gerat ausschalten and das Netzkabel abziehen bzw. des Gerats. den Strom an der Sicherung 34. KEIN Ofenreinigungsmittel auf die innere ROckwand des Gerats bzw.am Leistungsschutzschalter ausschalten. sprohen,da dies zur Verunreinigung and Beschacligung des d. Den Innenraum des Gerats NICHT als Aufbe-wahrungsplatz Umluftheizelements fohrt. verwenden.KEINE Papierprodukte,KOchenutensilien oder Speisen im Gerat lassen,wenn es nicht in Betrieb ist. DIESE HINWEISE AUFBEWAHREN 6 WICHTIGE SICHERHEITSHINWEISE Zur Vermeidung des Risikos von Korperverletzungen oder Sachschaden die folgenden JAVORSICHT I Sicherheitshinweise beachten: r Allgemeine Verwendung: i 1. Keine normalen KOchenthermometer im Gerat verwenden. sich schnell ausdehnen and den Behalter oder Beutel Die meisten KOchenthermometer enthalten Quecksilber and platzen lassen. Behalter oder Beutel vor der Erwarmung konnen einen elektrischen Lichtbogen, eine Fehlfunktion einstechen oder offnen. oder eine Beschadigung des Gerats verursachen. 12. Keine Babyflaschen im Gerat erwarmen. 2. Niemals Papier, Plastik oder andere entzOndbare Materialien 13. Glaser mit Babynahrung sollten vor dem Erwarmen verwenden, die nicht zum Kochen geoffnet and der Inhalt vor dem Verzehr ger0hrt oder vorgesehen sind. geschOttelt werden, um Verbrennungen zu vermeiden. 3. Werden beim Kochen Papier, Plastik oder andere 14. Das Gerat niemals zum Erhitzen von Alkohol oder entzundbare Materialien eingesetzt,die Empfehlung alkoholhaltigen Speisen verwenden,da sich these des Herstellers zur Verwendung des Produkts befolgen. bei Oberhitzen schneller entzunden konnen. 4. Keine Papiertucher verwenden,die Nylon oder andere Synthetikfasern enthalten. Erwarmte Synthetikfasern konnen Zusatzliche Sicherheitshinweise fur Mikrowellengerate: schmelzen and dazu fuhren, dass sich das 15. Das Gerat nicht ohne Koch gut betreiben. ` Papier entzundet. g 5. Das Gerat sauber halten, um eine Korrosion der 16. Nur Popcorn in Verpackungen zubereiten,die fur Oberflachen zu vermeiden. Mangelhafte Sauberkeit die Verwendung in Mikrowellenofen vorgesehen and kann die Nutzungsdauer des Gerats beeintrachtigen entsprechend ausgewiesen sind. Die Zubereitungs- und moglicherweise zu gefahrlichen Situationen fuhren. zeit ist von der Wattleistung des Gerats abhangig. 6. Das Gerat regelm6f3ig reinigen and Speisereste entfemen. Den Erwarmungsvorgang nicht fortsetzen,wenn alleKhmer gesprungen sind. Das Popcorn verbrennt sonst. Das Gerat nicht unbeaufsichtigt lassen. Erwarmen von Speisen and FlOssigkeiten: 17. Keine Metallutensilien im Gerat verwenden. 7. FlOssigkeiten,wie beispielsweise Wasser, Kaffee 18. Das Gerat MUSS wenigstens einmal im Jahr von oder Tee,konnen aufgrund der Oberflachenspannung einem autorisierten Kundendienst gepruft werden. von FlOssigkeiten Ober ihren Siedepunkt hinaus erhitzt Alle Inspektionen and Reparaturen zur spateren werden, ohne dass dies erkennbar ist. Nicht immer zeigt Bezugnahme aufzeichnen. sich ein Brodeln oder Aufwallen der FlOssigkeit,wenn das Gefaf3 aus dem Mikrowellenofen herausgenommen Zusatzliche Sicherheitshinweise fur Kombigerate: wird. DIES KANN DAZU FOHREN, DASS SEHR HEISSE FLOSSIGKEITEN PLOTZLICH OBERKOCHEN,WENN 19. Kein Popcorn in diesem Gerat zubereiten. EIN LOFFEL ODER ANDERES KOCHENUTENSIL IN 20. Metallutensi►ien in diesem Gerat nur Bann verwenden, DIE FLOSSIGKEIT GETAUCHT WIRD. Um die Gefahr wenn dies von Herstellern von Mikrowellenspeisen von Korperverletzungen zu vermeiden: empfohlen wurde oder das Rezept nach Metalluten-silien a. die FlOssigkeit nicht Oberhitzen, im Umluft-oder Kombimodus verlangt. Speisen moglichst b. die FlOssigkeit vor and wahrend der Erwarmung in Glas-odes Porzellanbehaltern erhitzen. (nach der halben Erwarmungszeit)umr0hren, 21. Im Umluftmodus betragt die Temperatur mindestens c. keine zylindrischen Gefaf3e mit engem Hals verwenden, 232°C. Sicherstellen, dass der Hersteller von Plastik-, d. das Gefaf3 nach der Erwarmung fOr kurze Zeit Papier-oder anderen leicht entzundbaren Materialien in der Mikrowelle stehen lassen, bevor es these als widerstandsfahig gegenOber der maximalen herausgenommen wird, Ofentemperatur ausgewiesen hat. e. auRerste Vorsicht walten lassen,wenn ein Loffel 22. Ofenroste, Utensilien, Rostschienen and Ofenober-flachen oder anderes KOchenutensil in den Behalter konnen wahrend and nach dem Gebrauch heiR werden. eingetaucht wird. Falls notwendig Utensilien oder Schutzkleidung wie Topflappen oder trockene Ofenhandschuhe verwenden, 8. Nicht im Gerat frittieren. Das Fett konnte sich Oberhitzen um Verbrennungen zu vermeiden. and gefahrlich zu handhaben sein. 23. Das Gerat nicht direkt nach Gebrauch vom Netz trennen. 9. Keine Eier in der Schale oder mit intaktem Eigelb im Der interne LOfter muss das Gerat abkOhlen, um eine Mikrowellenofen kochen oder aufwarmen. Dies kann zur Beschadigung der elektrischen Bauteile zu vermeiden. Druckbildung and zum Zerbersten fuhren. Eigelb vor dem Kochen mit einer Gabel oder einem Messer einstechen. 10. Beim Garen von Kartoffeln,Tomaten oder ahnlichen Nahrungsmitteln im Mikrowellenofen die Schale bzw. Haut einstechen.Wenn die Schale bzw. Haut eingestochen wird, kann der Dampf gleichm5l1ig entweichen. 11. Keine dicht verschlossenen Behalter oder Plastikbeutel im Gerat erwarmen.Speisen oder FlOssigkeiten konnen DIESE HINWEISE AUFBEWAHREN 7 I Installation & Reinigurng Auspacken des Gerats - • Das Gerat auf Schaden,wie z. B. Dellen in der Tiir Oder im Innenraum des Gerats, AWARN U N G untersuchen. • Dem jeweiligen Handler sofort eventuelle Dellen oder Schaden melden. Um die Gefahr eines elektrischen Nicht versuchen,ein beschadigtes Gerat zu betreiben. Schlags oder Todesgefahr zu • Samtliches Verpackungsmaterial aus dem Gerat exteernen. vermeiden, muss das Gerat • Wurde das Gerat an einem sehr kalten Ort gelagert,vor dem AnschlieRen an das geerdet sein and es diirfen keine Netz einige Stunden warten. Veranderungen am Netzstecker • Eine Schutzfolie wird verwendet, um ein Zerkratzen des sugeren Gehsuses vorgenommen werden. wahrend des Transports zu vermeiden. Diese Folie vor der Installation von der AuRenseite des Gerats abziehen. Erdungshinweise Funkstorungen ugh Dieses Gerat Der Mikrowellenbetrieb kann eine Storung von WiFi-Netzen, Radio-and MUSS geerdet sein. Fernsehgeraten oder anderen Mikrowellenofen verursachen. Folgende I Im Fall eines elektrischen Punkte beachten, um Storungen zu reduzieren bzw.vollstandig zu beseitigen: Kurzschlusses wird bei • Tur and Dichtungsflachen des Gerats entsprechend den mitgelieferten einem ordnungsgem5R Anweisungen reinigen. geerdeten • WiFi-Nett, Radio-, Fernsehgerate usw.so weit wie moglich vom Mikrowellenofen Gerat die Gefahr eines elektrischen entfernt aufstellen. Schlags verringert, da der Strom durch • Eine ordnungsgemtiR installierte Antenne an Radio-, Fernsehgeraten den Erdungsdraht abgeleitet wird. Das usw.verwenden, um ein starkeres Empfangssignal zu erhalten. Netzkabel dieses Gerats enthalt einen Aufstellen des Gerats Erdungsleiter und-stecker. Der Stecker muss an eine ordnungsgemAR installierte • Das Gerat nicht neben oder Ober einer Wa and geerdete Steckdose angeschlossenrmequelle,z. B. Pizzaofen oder werden. FrittiergerM, installieren.Andernfalls kann die Funktion des Gerats bzw. die Lebensdauer der elektrischen Bauteile beeintrachtigt werden. Wenn die Erdungsvorschriften nicht • Den Geratefilter nicht abdecken oder blockieren. Den Zugang zu vollstandig verstanden werden oder Reinigungszwecken ermbglichen. wenn Zweifel bestehen,ob das • Das Gerat auf einer ebenen Flache auf der Arbeitsplatte aufstellen. Gerst ordnungsgemAR geerdet ist, • Die Steckdose fiir den Stecker des aufgestellten Gerats sollte leicht einen qualifizierten Elektriker oder zuganglich sein. Kundendiensttechniker zu Rate ziehen. Kein Verlangerungskabel verwenden. _ Reiniigung von Innenraum, Eine dreipolige Steckdose von einem AuRenflachen and Tur qualifizierten Elektriker installieren lassen,wenn das Netzkabel des Gerats zu kurz ist. Dieses Gerat sollte an einen separaten Stromkreis mit einer wie in F_ A VO RS I C H T den(auf der Website von ACP unter www.acpsolutions.com verfiigbaren) Um die Gefahr eines elektrischen Schlags,einer schweren Korperverletzung Produktdaten angegebenen Spannung oder Todesgefahr zu vermeiden, das Gerat vor der Reinigung vom Netz trennen angeschlossen werden. Ist der Mikro- oder den Leistungsschutzschalter des Geratestromkreises 6ffnen. wellenofen an einen Stromkreis mit anderen Gersten angeschlossen, konnen Isngere Kochzeiten erforderlich sein Zum taglichen Reinigen des Gerats einen Schwamm oder ein weiches Tuch and Sicherungen durchbrennen. in eine Lbsung aus mildem Reinigungsmittel and warmem Wasser tauchen. Den Schwamm oder das Tuch gut auswringen.Vor dem Reinigen ggf.eine Tasse Externe Aquipotentiale Wasser im Gerat kochen lassen, um den Schmutz zu losen. Kochrilckstande wie Erdungsklemme (nur Exportgerate) OI oder Fett NICHT fur langere Zeit im Innenraum des Ofens lassen. Das Gerat verfOgt Ober eine sekundare Erdungsklemme. Diese Erdungsklemme • KochrOckstande NICHT im Innenraum des Ofens lassen. bietet zusatzlich zum Erdungskontakt • KEINE aggressiven oder ammoniakhaltigen Reinigungsmittel verwenden. am Stecker einen externen Erdungs- Andernfalls kann die Lackierung beschadigt werden. anschluss. Sie befindet sich auRen an • KEINE atzenden Reinigungsprodukte oder ammoniak-, phosphat- der Riickseite des Gerats and ist mit dem oder chlorhaltigen. nachfolgenden Symbol gekennzeichnet: • KEIN Wasser auf den Boden des Gerats gieRen. • KEINE Druckreinigungsgerate verwenden. • Weitere Einzelheiten zu den Reinigungshinweisen linden Sie im Benutzerhandbuch online unter www.acpsolutions.com. DIESE HINWEISE AUFBEWAHREN Teilenr.20077001 8 ©2012 ACP, Inc. Oberarbeitet 11/12 Cedar Rapids, Iowa 52404, USA Guia de e urtd a del Producto Homos Microondas Comerciales y Homos Combinados Este es el simbolo de alerta de seguridad. Se utiliza para alertarle sobre posibles peligros de lesiones personales. Respete todos los mensajes de seguridad que incluyan este simbolo para evitar posibles lesiones o incluso la muerte. Importante Informacion de Seguridad. Lea antes de usar este horno. Conserve estas instrucciones como material de referencia. Si el horno cambiara de dueno, cerciorese de que va a acorn anado de la quia. Para documentacion adicional sobre el producto o instrucciones mas detallada sobre su funcionamiento, visite: www.acpsolutions.com INFORMACION DE CONTACTO Si tiene alguna pregunta o necesita localizar un servicio tecnico autorizado, [lame a Apoyo al Servicio ComSery de ACP. —Dentro de EE.UU. o Canada, Ilame libre de cargo al 866-426-2621. —Fuera de EE.UU. y Canada, Ilame al 319-368-8120. Correo electronico: Commercialservice@acpsolutions.com. El servicio por garantia debe ser prestado por un servicio tecnico autorizado de ACP.ACP tambien recomienda ponerse en contacto con un tecnico autorizado de ACP, o con Apoyo al Servicio ComSery de ACP, si la unidad necesita servicio tecnico despues de que caduque la garantia. PRECAUCIONES PARA EVITAR UNA POSIBLE EXPOSICION A UN EXCESO DE ENERGIA DE MICROONDAS A. NO intente usar este horno con la puerta abierta ya que podria dar lugar a una nociva exposicion a energia de microondas. Es importante no frustrar ni forzar los seguros de interbloqueo. B. NO coloque entre la superficie frontal del horno y la puerta ningun objeto ni permita la acumu[acion de suciedad o restos de agentes limp[adores en las superficies de cierre. C. NO use el horno si esta dahado. Es muy importante cerrar correctamente la puerta del horno y evitar que sufran danos: 1. la puerta (doblamiento) 2. las bisagras y los pestillos (ruptura o aflojamiento) 3. las superficies de cierre y juntas de la puerta. D. Nadie, excepto tecnicos debidamente calificados, debe ajustar o reparar este horno. GUARDE ESTAS INSTRUCCIONES 9 IM PORTANTES NORMAS DE SEGURIDAD ADVERTENCIA Cuando use equipos electricos, debe tomar precauciones basicas para reducir el riesgo de quemaduras, electrochoque, incendio y lesiones personales. 1. LEA todas las instrucciones antes de usar el equipo. 17. Use solo para fines comerciales. 2. LEA Y OBSERVE las"PRECAUCIONES PARA EVITAR UNA 18.Es peligroso para cualquier persona que no este debidamente POSIBLE EXPOSICION A UN EXCESO DE ENERGIA DE capacitada realizar operaciones de mantenimiento o MICROONDAS"en la pagina 9. reparaciones que impliquen el desmontaje de cualquier 3. Este equipo DEBE SER PUESTO A TIERRA.Conecte solo a cubierta que brinde protection contra la exposition a la energia un tomacorriente correctamente PUESTO A TIERRA.Consulte microonda. "INSTRUCCIONES DE PUESTA A TIERRA" 19.Si la puerta o los sellos de la puerta estan danados,no se debe en la pagina 12. usar el horno hasta que este haya sido reparado por una 4. Instale o situe este equipo SOLO de acuerdo con las persona debidamente capacitada. instrucciones de instalacion contenidas en este manual. 20.El aparato no debe ser utilizado por ninos o personas con 5. Algunos productos como huevos enteros y recipientes cerrados capacidades fisicas,sensoriales o mentales reducidas o que -p.ej.,frascos de vidrio cerrados-pueden explotar y NO carezcan de experiencia y conocimiento,salvo que se les hays DEBEN ser CALENTADOS en este horno. dado instrucciones o sean supervisados de cerca. 6. Use este equipo SOLO para el proposito para el que 21.Es importante advertirles a los ninos que no deben jugar con el fue disenado segun se describe en este manual. aparato. No le aplique sustancias quimicas ni vapores corrosivos a este 22.Utilice unicamente utensilios adecuados para use en hornos equipo. Este tipo de horno ha sido especificamente disenado para microondas. calentar,cocinar o secar alimentos.No fue disenado para use 23.Cuando caliente alimentos en recipientes de plastico o papel, industrial revise el horno frecuentemente debido a la posibilidad de ni experimental. ignicion. 7. Al igual que con cualquier otro equipo,se debe SUPERVISAR DE 24.Si se observa la presencia de humo,apague o desenchufe el CERCA el use que hagan de el aparato y mantenga cerrada la puerta para sofocar las llamas. los NIAOS. 25.No mantener el horno en condiciones limpias puede producir el 8. NO use este equipo si su cable o enchufe estan danados,si no deterioro de Ia.superficie,to que pudiera afectar adversamente esta funcionando como corresponde la vida util.del aparato y resultar posiblemente en una situation o si ha sufrido algun dano o caida• peligrosa. 9. Este equipo,incluido el cable de alimentacion,debe 26.El aparato no debe limpiarse con un chorro de agua(para ser reparado SOLO por personal tecnico profesional. aparatos de piso que no sean al menos IPX5). Su reparation requiere herramientas especiales.Solicite al o ma 27.Los liquidos u otros alimentos no deben calentarse en servicio tecnico autorizad m6s cercano la revision,reparation o o del equipo. recipientes sellados porque estos pueden explotar. 10. NO cubra ni bloquee el filtro(si corresponde)ni 28.El calentamiento de liquidos por microondas puede resultar en del equipo. una ebullition eruptiva retardada.Por tanto,se debe tener ninguna otra aoquee mucho cuidado cuando se manipule el recipiente. 11. NO guarde el equipo en espacios exteriores.NO use este producto cera de agua,p.ej.,cerca d de Hornos Combinados Solamente: un fregadero,en un c a mojado,una picin 29. NO introduzca alimentos o utensilios demasiado grandes en un otro lugar similar. horno microondas/convection ya u i 12. u o cable ni el enchufe en agua. que los mismos podrfan ocasionar un incendio, sulugar un arco electrico o el riesgo de electrochoque. 13. Mantenga el cable ALEJADO de superficies CALIENTES. 30. NO to limpie con almohadillas abrasivas metalicas.Las piezas 14. NO permita que el cable cuelgue sobre el borde de podrian desgarrar la almohadilla y entrar en contacto con la mesa o el tablero. piezas electricas,ocasionando 15. Consulte las instrucciones de limpieza de la puerta el riesgo de un electrochoque. en la pagina 12. 31. NO utilice productos de papel que no hayan 16. Para evitar el riesgo de que se incendie la cavidad sido disenados para cocinar a altas temperaturas cuando se del horno: use el equipo en el modo de conveccion a. NO cocine demasiado los alimentos.Prestele mucha atencion o combination. al horno cuando,para facilitar 32, NO guarde ningun tipo de material,salvo los accesorios la coccion,ponga en su interior papel,plastico recomendados por el fabricante,en este horno cuando no to u otro material combustible. este utilizando. b. Antes de introducir bolsas de papel o plastico 33. NO cubra ninguna parte de este horno con papel metalico. en el horno,quiteles los amarres de alambre. La restriction del flujo de aire ocasionara que el horno se c. Si se enciende alg6n material dentro del sobrecaliente. horno,mantenga CERRADA la puerta del horno,apaguelo y 34. NO rocie soluciones detergentes para hornos hacia desconecte el cable de alimentacion la superficie posterior de la cavidad interna.Esto contaminara y o interrumpa la corriente desde el fusible o ocasionara el deterioro del conjunto el tablero del cortacircuito. de calentamiento por conveccion. d. NO utilice la cavidad del horno Como lugar de I, almacenamiento.NO deje productos de papel,utensilios de f' cocina ni alimentos en la cavidad cuando no la este usando. GUARDE ESTAS INSTRUCCIONES 10 IMPORTANTES NORMAS DE SEGURIDAD A PRECAUCION Para evitar el riesgo de lesiones personales o danos materiales, observe las siguientes normas de seguridad: Uso General: 1. No introduzca term6metros de cocina normales en 11. No caliente recipientes cerrados ni bolsas plasticas en el horno. La mayoria de los termometros contienen el horno. Los alimentos y liquidos pueden expandirse mercurio y pueden originar arcos electricos o causarle rapidamente y hacer que se rompa el recipiente o la bolsa. desperfectos o averias al horno. Perfore o abra el recipiente o la bolsa antes 2.. Nunca use papel, plastico ni ningun otro material de calentar. combustible que no haya sido disenado para cocinar. 12. No caliente biberones en este horno. 3. Cuando cocine con papel, plastico u otro material 13. Se debe abrir los frascos de alimento para bebes antes combustible, siga las recomendaciones del fabricante de calentarlos y remover o agitar su contenido antes de acerca del use del producto. consumirlos para evitar quemaduras. 4. No use toallas de papel que contengan nailon ni ninguna 14. Nunca utilice el horno para calentar alcohol o alimentos que otra fibra sintetica. Las fibras sinteticas, al calentarse, contengan alcohol ya que podrian incendiarse con mayor pueden derretirse y prenderle fuego al papel. facilidad si se sobrecalientan. 5. Para evitar que las superficies se deterioren, mantenga el horno en condici6n limpia. La limpieza poco frecuente Normas Adicionales de Seguridad para Hornos Microondas: puede afectar adversamente la vida util del aparato 15. No use el horno si no tiene carga o alimentos en y resultar posiblemente en una situaci6n peligrosa. su cavidad. 6. Limpie el horno regularmente y elimine todos los 16. Utilice solamente palomitas de maiz que vienen en bolsas restos de alimentos depositados en el horno. disenadas y rotuladas para use en hornos microondas. El tiempo necesario para que empiecen Calentando Alimentos y Liquidos: a saltar las palomitas varia de acuerdo con el vatiaje 7. Debido a su tension superficial, los liquidos,como del horno. Una vez que dejen de hacerlo, apague agua, cafe o te, pueden calentarse por encima de su el microondas. De to contrario, las palomitas se punto de ebullici6n sin dar muestras de estar hirviendo. No chamuscaran o se quemaran. No desatienda el horno. necesariamente los very hervir o burbujear cuando extraiga 17. No introduzca utensilios metalicos en el horno. el recipiente del microondas.POR CONSIGUIENTE,LOS 18. El equipo DEBE ser inspeccionado anualmente por LIQUIDOS PUEDEN EMPEZAR A HERVIR Y SALPICAR AL un servicio tecnico autorizado. Registre todas las INTRODUCIRLES UNA CUCHARA U OTRO UTENSILIO. inspecciones y reparaciones como material de referencia. Para reducir el riesgo de sufrir lesiones: a. No recaliente el liquido. Normas Adicionales de Seguridad para Hornos Combinados: b. Remueva el liquido antes de empezar a calentar 19. No haga palomitas de maiz en este horno. y a mitad del proceso. 20. No introduzca utensilios metalicos en el horno salvo c. No utilice recipientes de lados rectos con cuello si asi to recomiendan los fabricantes de alimentos angosto. para microondas o si la receta especifica el use d. Despues de calentar el liquido, deje reposar el de utensilios metalicos en el modo de convecci6n o recipiente dentro del microondas por un breve combinaci6n. De ser posible, caliente los alimentos tiempo antes sacarlo. en recipientes de cristal o porcelana. e. Tenga sumo cuidado cuando le introduzca una cuchara 21. En el modo de conveccion, la temperatura del horno debera u otro utensilio al recipiente. alcanzar los 232°C como minimo.Asegurese 8. No utilice el horno para freir alimentos completamente que el fabricante recomiende el use de materiales inmersos en aceite. El aceite podria recalentarse y de plastico, papel u otros materiales combustibles su manipulaci6n resultaria peligrosa. para resistir la temperatura maxima del horno. 9. No utilice energia de microondas para cocinar o recalentar 22. Las parrillas, los utensilios, los cercos de las parrillas huevos en su cascara o con la yema Integra. La presi6n y las superficies del horno podrian calentarse durante puede acumularse y hacer explosi6n.Antes de cocinar, o luego del uso. Utilice utensilios o vestimenta de perfore la yema con un tenedor o un cuchillo. protecci6n,tales como tenazas para cacerolas o 10. Perfore la piel de papas,tomates y alimentos similares guantes para hornos cuando sea necesario para antes de cocinar con energia de microondas. Si la piel esta evitar quemaduras perforada, el vapor puede escapar uniformemente. 23. No desenchufe el horno inmediatamente despues de usarlo. El ventilador interno debe enfriar el horno para evitar el dano de los componentes electricos. GUARDE ESTAS INSTRUCCIONES 11 Instalacion y Limpieza Desempaque del Horno • Inspeccione el horno y verifique que no tenga danos como, por ejemplo, IAADVERTENC!A:] abolladuras en la puerta o en la cavidad. • Si tiene abolladuras o esta roto, informe de inmediato al vendedor. Para evitar el riesgo de electrochoque este Si el horno ha sufrido algun dano, no intente utilizarlo. o horno a tierra rr necesario goner deb • Extraiga todos los materiales de empaque del interior del horno. horno a tierra y el enchufe no debera • Si el horno ha estado almacenado en un lugar demasiado frio, espere modificarse. algunas horas antes de conectarlo a un tomacorriente. • Se ha adherido una pelicula protectora para evitar rayaduras en la caja Instrucciones de externa durante el transporte. Despegue la pelicula de la superficie exterior Puesta a Tierra del horno antes de instalaro. El horno DEBE ser Interferencia de Radio puesto a tierra. El funcionamiento del microondas puede hacer interferencia con redes WiFi, radios, Ponerlo a tierra reduce televisores u hornos similares. Reduzca o elimine la interferencia mediante el siguiente el riesgo de electrochoque ya que ro orciona un conductor de escape procedimiento: P e P P • Limpie la puerta y las superficies de cierre del horno de acuerdo con las pars la corriente electrica en caso de instrucciones suministradas. cortocircuito. Este horno cuenta con • Situe la red WiFi, radio,televisor,etc.tan lejos del horno como sea posible. un cable que tiene un hilo de tierra con • Mejore la recepcion del radio,televisor, etc., mediante la correcta instalacion enchufe de conexion a tierra. Este enchufe de una antena. debe ser conectado a un tomacorriente correctamente instalado Ubicacion del Horno y puesto a tierra. • las No instale el horno cerca o encima de Fuentes de calor, p.ej., hornos para pizzas in tr coones d e puesta tiernte a, duda o freidoras. Esto puede ocasionar un mal funcionamiento del microondas y acortar instrucciones de puesta a tierra, o la vida util de las piezas electricas. que el horno este correctamente puesto • No bloquee ni obstruya el filtro del horno. Deje libre el acceso para la limpieza. a tierra, consulte a un electricista o servicio • tecnico profesional. Instale el horno sobre la superficie superior plana del tablero. • El tomacorriente debe estar situado de modo que permita enchufar el horno desde No utilice cables de extension. su ubicacion. Si el cable de alimentacion del producto es demasiado corto, pidale a un electricista profesional que instale una caja de Limpieza del Interior, contacto de tres ranuras. Este horno debe 4 del Exterior y de la Puerta estar conectado a un circuito aparte cuya capacidad electrica nominal cumpla con las especificaciones del producto P RE CAU C I O N (disponibles en el sitio web www. acpsolutions.com de ACP). Si se instala el Para evitar el riesgo de electrochoque y lesiones personales graves o mortales, horno de microondas en desconecte el cable de alimentacion o abra el cortacircuito correspondiente un mismo circuito con otros equipos, puede antes de limpiar el horno. ser necesario aumentar los tiempos de coccion y es posible Limpie el microondas diariamente aplicandole una solucion de detergente suave que se quemen los fusibles. y agua tibia mediante una esponja o un trapo sin asperezas.Antes de limpiar el Terminal de Tierra equipo, elimine el exceso de agua en la esponja o el trapo. Si to desea, hierva una taza de agua en el horno de microondas para aflojar la suciedad antes de limpiarlo. Equipotencial Externo NO permita que permanezcan en el interior del horno residuos de la coccion, (solo para exportacion) p.ej.,grasa o manteca, por ningun lapso de tiempo. El equipo dispone de un terminal • NO permita que permanezcan residuos de la coccion en la cavidad del horno. secundario de puesta a tierra. Este terminal proporciona una puesta a a ' • NO use detergentes ni limpiadores abrasivos que contengan amoniaco. tierra externa que se util en forma Podrian deteriorar el acabado. a • NO utilice productos de limpieza causticos o p roductos que contengan tierra del enchufe. El terminal adicional a la clavija de puesta a a ti ti o amoniaco. Podrian deteriorar el horno. en la parte externa del lado posterior • NUNCA vierta agua por la parte inferior del horno de microondas. del horno y viene marcado con t • NO use sistemas de limpieza que utilicen agua a presion. del horno que ieneapa me a continuacion. • el Para obtener instrucciones detalladas de limpieza,consulte el Manual del Propietario en linea en www.acpsolutions.com. GUARDE ESTAS INSTRUCCIONES Nro.de pieza 20077001 12 ©2012 ACP, Inc. Revisado 11/12 Cedar Rapids, Iowa 52404,EE.UU. o v Guide . sur la des Fours a micro-ondes com erclaux et fours combines Symbole d'alerte de securite. Utilise pour signaler des risques poten- tiels de blessures corporelles. Suivez les consignes de securite qui accompagnent ce symbole pour eviter les risques de lesions et autres blessures fatales. Informations importantes sur la securite. Lire avant d'utiliser ce four. Conserver ces instructions pour reference future. Si le four change de proprietaire, s'assurer que ce guide reste avec. Pour obtenir de la documentation supplementaire Sur le produit, ou des instructions plus detaillees sur son utilisation, visiter le site Web www.acpsolutions.com INFORMATION DE CONTACT Si vous avez des questions ou si vous recherchez I'adresse d'un centre de service local, veuillez appelez le soutien au service ACP ComServ. -A I'interieur des E-U ou du Canada, appelez le numero vert 866-426-2621. -A I'exterieur des E-U et du Canada, appelez le 319-368-8120. —Email : Commercialservice@acpsolutions.com. Le service de garantie doit titre effectue par un representant de service autorise par ACP.ACP recommande egalement de contacter un centre de service autorise ACP ou ACP ComSery si vous avez besoin de service une fois la garantie expiree. PRECAUTIONS A PRENDRE POUR EVITER UNE EXPOSITION A UN EXCES VENERGIE MICRO-ONDES A. NE PAS tenter d'utiliser ce four lorsque sa porte est ouverte, car une telle utilisation peut entrainer une exposition excessive a de 1'energie micro-ondes. II est important de ne pas tenter de contourner ou d'alterer les interrupteurs de securite. B. NE PAS placer d'objet entre la face avant du four et la porte ou laisser de la salete ou un residu de detergent s'accumuler sur les surfaces d'etancheite. C. NE PAS utiliser le four s'il est endommage. II est particulierement important que la porte du four se ferme correctement et qu'aucun dommage ne soit present : 1. sur la porte (pliee) 2. sur les charnieres et les Ioquets (brises ou desserr6s) 3. sur les joints et les surfaces d'etancheite. D. Le four doit titre ajuste ou repare uniquement du personnel de service qualifie. CONSERVER CES INSTRUCTIONS 13 1 INSTRUCTIONS IMPORTANTES SUR LA SECURITE ® Afin de reduire les risques de brulures,de decharge electrique, d'incendie ou de AVERTISSE- blessures lors de('utilisation d'equipement electrique, it convient de suivre des precautions de base sur la securite. 1. LIRE toutes les instructions avant d'utiliser 1'equipement. 17. Pour une utilisation commerciale seulement. 2. LIRE ET SUIVRE les c PRECAUTIONS A PRENDRE POUR 18.II est dangereux pour toute personne qui ne possede pas la EVITER UNE EXPOSITION A UN EXCES D'ENERGIE MICRO- qualification requise d'effectuer toute operation d'entretien ou de ONDES»specifiques,de la page 13. reparation necessitant la depose de tout couvercle de protection 3. Cet equipement DOIT ETRE MIS A LA TERRE.Connecter contre 1'exposition au rayonnement des micro-ondes. seulement a une prise correctement 19.Si la porte ou les joints d'etancheite de la porte sont MISE A LA TERRE.Voir«INSTRUCTIONS DE MISE endommages,cesser d'utiliser le four jusqu'a sa reparation par A LA TERRE»a la page 16. une personne qualifiee. 4. Installer ou placer cet equipement SEULEMENT conformement 20.L'appareil ne doit pas titre utilise par des enfants ou des aux instructions d'installation de personnes ayant des capacites physiques,sensorielles ce manuel. ou mentales reduites,ou encore une experience et une 5. Certains produits,comme des oeufs entiers ou des contenants connaissance insuffisante quant a('utilisation,sauf si ces scelles-par exemple,des pots en verre fermes-pourraient personnes sont supervisees et regoivent des consignes en cette exploser et NE DOIVENT PAS matiere. titre RECHAUFFES dans ce four. 21.Ne pas laisser les enfants jouer avec I'appareil. 6. Utiliser cet equipement UNIQUEMENT pour son usage prevu, 22.Utiliser uniquement des ustensiles qui sont adaptes pour une comme it est decrit dans ce manuel.Ne pas utiliser de vapeurs utilisation dans un four a micro-ondes. ou de produits chimiques corrosifs dans cet equipement.Ce 23.Lors de la cuisson d'aliment dans des recipients en plastique type de four est congu specifiquement pour rechauffer,cuire ou ou en papier,surveiller la cuisson pour eviter tout risque de secher des aliments.II nest pas conqu pour un usage industrial combustion. ou de Iaboratoire. 24.En cas de fumee,arreter I'appareil ou le debrancher en gardant 7. Comme pour tout equipement,une SURVEILLANCE la porte fermee pour etouffer toute flamme. ATTENTIVE est requise lorsque utilise par des ENFANTS. 25.Si le four nest pas entretenu pour le maintenir propre,cela risque 8. NE PAS utiliser cet equipement si la fiche ou le d'entrainer une deterioration de la surface et d'affecter ainsi la cordon sont endommages,s'ils ne fonctionnent pas duree de vie de I'appareil,aussi bien que de creer une situation correctement,s'il a ate endommage ou s'il est tombe. dangereuse. 9. Cat equipement,y compris son cordon d'alimentation,doit titre 26.Ne pas nettoyer I'appareil avec un jet d'eau(pour les appareils repare UNIQUEMENT par du personnel de service qualft. congus pour titre poses sur le sol et qui ne sont pas classes au Des outils speciaux sont requis pour reparer cet equipement. moins IPX5). Contacter le centre de service autorise le plus pres pour faire 27.Ne pas chauffer de liquides ou d'aliments dans des recipients examiner,reparer hermetiques car ces derniers risquent d'exploser. ou ajuster. 28.Chauffer des boissons dans un four a micro-ondes peut 10. NE PAS couvrir ou bloquer le filtre(le cas echeant) provoquer un retard d'ebullition,par consequent prendre toutes ou les autres ouvertures sur cet equipement. les precautions necessaires lors de la manipulation du recipient. 11. NE PAS ranger cet equipement a 1'exterieur.NE PAS utiliser ce produit a proximite de 1'eau-comme par exemple a proximite Fours combines seulement: d'un evier de cuisine,dans un sous-sot humide,a proximite dune piscine ou d'un emplacement semblable. 29. NE PAS inserer des aliments ou des ustensiles 12. NE PAS immerger le cordon ou la prise dans('eau. de taille excessive dans un four a micro-ondes/convexion,car ils peuvent provoquer un incendie, 13. Garder le cordon LOIN des surfaces CHAUFFEES. un arc electrique ou creer un risque de decharge electrique. 14. NE PAS laisser le cordon pendre sur le rebord d'une table ou 30. NE PAS nettoyer avec des tampons a recurer en Iaine d'un comptoir. metallique. Des morceaux de tampon risquent d'etre arraches 15. Voir les instructions de nettoyage a la page 16. at d'entrer en contact avec des pieces, 16. biter les risques d'incendie dans la cavite du four: creant ainsi un risque de decharge electrique. a. NE PAS trop faire cuire les aliments.Surveiller 31. NE PAS utiliser des produits en papier qui ne sont � attentivement le four lorsque du papier,du plastique ou pas congus pour tolerer des hautes temperatures d'autres materiaux combustibles de cuisson,lorsque 1'equipement est utilise en sont places dans le four pour faciliter la cuisson. mode de convexion ou combine. 1 b. Enlever les liens torsades des sacs en papier ou en 32. NE PAS ranger d'articles,autres que ceux recom-mandes par plastique avant de placer un sac dans le four. le fabricant,dans cet equipement lorsqu'il nest pas utilise. c. Si des materiaux a I'interieur du four venaient 33. NE PAS couvrir une partie quelconque du four avec a prendre feu,garder la porte du four FERMEE,eteindre du papier d'aluminium. Une restriction du debit le four et debrancher le cordon d'alimentation ou couper le d'air fait surchauffer le four. courant au 34. NE PAS vaporiser de solutions nettoyantes du I niveau du fusible ou du disjoncteur. four vers la surface de la cavite interieure arriere. d. NE PAS utiliser la cavite du four comme lieu d'entreposage. Ceci contamine et endommage le dispositif de chauffage du NE PAS laisser de produits en papier,d'ustensiles de systeme de convexion. cuisson ou d'aliments dans la cavite du four lorsqu'il nest pas utilise. CONSERVER CES INSTRUCTIONS INSTRUCTIONS IMPORTANTES SUR LA SECURITE ATTENTIONAfin d'eviter des blessures ou des dommages, observer les instructions de securite suivantes Usage general 1. Ne pas utiliser de thermometres de cuisson reguliers dans hermetiquement dans le four. La nourriture ou le liquide le four. La plupart des thermometres de cuisson contiennent pourrait prendre de 1'expansion et briser le sac du mercure qui peut causer un arc electrique, un mauvais ou le contenant. Percer ou ouvrir le contenant avant de fonctionnement ou endommager le four. le chauffer. 2. Ne jamais utiliser de papier,de plastique ou d'autres 12. Ne pas chauffer des biberons dans de four. materiaux combustibles qui ne sont pas congus pour 13. Les pots d'aliments pour bebes doivent titre ouverts la cuisson. lorsqu'ils sont rechauffes et leur contenu melange ou brasse 3. Lors d'une cuisson avec du papier, du plastique avant d'etre consomme afin d'eviter les brulures. ou d'autres materiaux combustibles, suivre les 14. Ne jamais utiliser le four pour chauffer de I'alcool ou des recommandations du fabricant sur('utilisation du produit. aliments qui contiennent de I'alcool,car ce dernier risque de 4. Ne pas utiliser des serviettes en papier qui contiennent s'enflammer plus facilement lorsqu'il est surchauffe. du nylon ou d'autres fibres synthetiques. Des produits synthetiques chauffes pourraient fondre et enflammer Instructions de securite supplementaires pour le four le papier. a micro-ondes : 5. Afin d'eviter la deterioration des surfaces, garder le four 15. Ne pas utiliser 1'equipement sans charge ou sans nourriture propre. Un nettoyage irregulier pourrait nuire a la duree dans la cavite du four. de vie de I'appareil et meme entrainer des situations A risque. 16. Utiliser seulement du mais souffle dans des sacs 6. Nettoyer le four regulierement et enlever tout dep6t congus et etiquetes pour une utilisation au micro-ondes. Le de nourriture. temps d'eclatement varie selon la puissance du four. Ne pas continuer la cuisson une fois I'eclatement termine.Sinon le mais souffle va roussir ou bruler. Cuisson d'aliments et de liquides : Ne pas laisser le four sans surveillance. 7. Les liquides comme 1'eau, le cafe ou le the peuvent titre 17. Ne pas utiliser d'ustensiles en metal dans le four. surchauffes au-dela du point d'ebullition sans indiquer 18. Un reparateur autorise DOIT inspecter 1'equipement de bouillottement,etant donnee la tension de surface manuellement. Enregistrer toutes les inspections du liquide. Des bulles ou une ebullition ne sont pas toujours et les reparations pour une utilisation future. visibles lorsque le contenant est retire du four a micro- ondes. CECI PEUT ENTRAINER LINE EBULLITION SOUDAINE LORSQU'UNE CUILL�RE OU UN AUTRE Instructions de securite supplementaires pour le four combine: USTENSILE EST INTRODUIT DANS LE LIQUIDE.Afin 19. Ne pas faire eclater du mais souffle dans ce four. de reduire le risque de blessures : 20. Ne pas utiliser d'ustensiles en metal dans le four a. Ne pas surchauffer le liquide. sauf lorsque recommande par les fabricants de nourriture b. Manger le liquide avant et pendant le rechauffement. pour four a micro-ondes ou lorsque la recette exige d'utiliser c. Ne pas utiliser des contenants aux parois droites des ustensiles dans un four en mode convexion ou combine. et au col etroit. Dans la mesure du possible, rechauffer la nourriture dans des contenants en verre ou en porcelaine. d. Apres avoir rechauffe, laisser le contenant dans le 21. La temperature du four atteint au moins 232°C four amicro-ondes pendant quelques instants avant de le en mode de convexion. Verifier que le plastique, retirer. le papier ou d'autres materiaux combustibles sont e. Inserer une cuillere ou un autre ustensile dans le recommandes par le fabricant comme pouvant contenant avec beaucoup de precautions. resister a la temperature maximale du four. 8. Ne pas faire frire en friture profonde dans le four. Le 22. Les grilles, les ustensiles, les guides de grille ou les surfaces gras pourrait surchauffer et sa manipulation pourrait du four deviennent chauds pendant ou suite titre dangereuse. a('usage. Utiliser des ustensiles ou des vetements 9. Ne pas cuire ou recuire des oeufs dans leur coquille ou un protecteurs, comme des poignees de plateau ou des gants jaune non brise en utilisant de 1'energie micro-ondes. La de cuisine lorsque necessaire, pour eviter pression peut s'accumuler et causer une eruption. Percer les des brulures. jaunes avec une fourchette ou un couteau avant de cuire. 23. Ne pas debrancher le four immediatement apres('avoir 10. Percer la peau des pommes de terre ou d'autres utilise. Le ventilateur interne doit refroidir le four pour eviter aliments semblables avant de les cuire avec de 1'energie d'endommager des composants electriques. micro-ondes, pour permettre a la vapeur de s'echapper. 11. Ne pas chauffer de contenants ou de sacs en plastique fermes CONSERVER CES INSTRUCTIONS 15 Installation et nettoyage Deballage du four • Inspecter le four pour y detecter des dommages comme des bossellements dans IAAVERTISSEMEN la porte ou A 1'interieur de la cavite. • Rapporter immediatement tout bossellement ou bris a 1'emplacement ou Afin d'eviter les risques de decharge le produit a ete achete. electrique ou de mort, Ne pas essayer d'utiliser le four s'il est endommage. ce four doit titre mis A la terre et • Enlever tous les materiaux d'emballage de I'interieur du four. sa fiche ne doit pas titre modifiee. • Si le four a ete entrepose dans des endroits soumis A un froid extreme, attendre quelques heures avant de rebrancher('alimentation. • Une pellicule protectrice est utilisee pour eviter d'egratigner le boitier exterieur a, Instructions de pendant le transport. Peler la pellicule qui adhere a 1'exterieur du four avantR mise A la terre d'installer. Le four DOIT titre Brouillage radioelectrique mis a la terre. Le fonctionnement d'un four A micro-ondes peut brouiller les ondes d'un reseau WiFi, La mise a la terre reduit d'une radio, d'un televiseur ou d'un four semblable. Reduire ou eliminer le brouillage les risques de decharge electrique en comme suit: donnant un fil de fuite pour le courant • Nettoyer la porte et les surfaces d'etancheite du four selon les instructions electrique si un court-circuit electrique fournies. venait A se produire. Ce four est equipe • Placer le reseau WiFi, la radio, le televiseur,etc, aussi loin que possible d'un cordon avec mise a la terre et une du four. fiche de mise A la terre. La fiche doit titre • Utiliser une antenne de radio,de televiseur,etc, correctement installee branchee dans une prise installee et pour obtenir une meilleure reception. mise A la terre correctement. Emplacement du four Consulter un electricien qualifie ou un 1� reparateur si les instructions de mise A la terre ne sont pas entierement • Ne pas installer un four a proximite ou au-dessus d'une source de chaleur comme comprises ou s'il existe un doute un four A pizza ou une friteuse. Ceci pourrait entrainer un mauvais fonctionnement sur la mise A la terre correcte du four. du four et reduire la duree de vie des pieces Mectriques. • Ne pas bloquer ou obstruer le filtre du four. Permettre I'acces pour le nettoyage. Ne pas utiliser de rallonge electrique. • Installer le four sur un comptoir de niveau. Si le cordon d'alimentation du produit • La prise doit titre situee de maniere A rendre la fiche accessible lorsque est trop court,faire installer une prise le four est en place. A trois fentes par un electricien qualifie. Ce four doit titre branche dans un circuit separe dont les caracteristiques j °� Nettoyage de 11interieur, nominales du circuit electrique t de 1'exterieur et de la porte correspondent aux specifications pour �.� �, p le produit(disponbiles sur le site Web d'ACP www.acpsolutions.com). Lorsqu'un ® four A micro-ondes est ATTENTION branche sur un circuit partage par Pour eviter les risques de decharge electrique, ou encore de blessures graves d'autres equipements, un temps de cuisson ou mortelles, debrancher le cordon d'alimentation ou ouvrir le disjoncteur relie superieur peut titre requis et des fusibles peuvent griller au four avant de le nettoyer. : ` Nettoyer quotidiennement le four A micro-ondes avec un detergent doux melange Borne de mise A laAerre A de I'eau tiede, en utilisant une eponge ou un chiffon doux. Lsorer I'eponge ou isopotentielle externe le chiffon pour expulser 1'exces d'eau avant d'essuyer 1'equipement. On pourra au (pour Pexportation seulement) besoin faire bouillir une tasse d'eau dans le four pour ramollir les saletes avant L'equipement est muni d'une deuxieme de nettoyer. NE PAS laisser des residus de cuisson,comme de la graisse ou borne de mise A la terre. La borne permet du gras,dans Pinterieur du four. un branchement externe de mise A la • Ne PAS laisser de residus de cuisson dans la cavite du four. terre utilise en plus de la troche ou de Ne PAS utiliser de nettoyants abrasifs ou qui contiennent de I'ammoniaque. la fiche de mise A la terre. Cette borne, Its pourraient endommager le fini. situee sur le panneau exterieur arriere • Ne PAS utiliser de produits caustiques,ou qui contiennent de I'ammoniaque, du four,est marquee avec le symbole des phosphates ou du chlore dans le four VelociTm. Its pourraient endommager indique ci-dessous. le four. • Ne JAMAIS verser de 1'eau dans le fond du four A micro-ondes. • Ne PAS utiliser de systemes de nettoyage A jet d'eau sous pression. • Pour obtenir des instructions de nettoyage plus detaillees, consulter les Manuel de I'utilisateur, disponible en ligne au site Web www.acpsolutions. com. CONSERVER CES INSTRUCTIONS N°de piece 20077001 16 ©2012 ACP, Inc. Revise 11/12 Cedar Rapids, Iowa 52404,t-U RADIANCE COMMERCIAL COOKING EQUIPMENT INSTALLATION, OPERATING & MAINTENANCE INSTRUCTIONS MODEL NOS: TAHP SERIES HOT PLATES,TAMG SERIES MANUAL GRIDDLES,TARB SERIES BROILERS AND TASP SERIES STOCK POT RANGES FOR USE WITH NATURAL&PROPANE GASES&FOR COMMERCIAL USE. i f OES I Gti p CERTIFIED SANITATION FR T I F C U S NSF/ANSI 4 i FOR YOUR SAFETY Do not store or use gasoline or other flammable liquids or vapors in the vicinity of this or any other appliance. WARNING: Improper installation,adjustment,alteration,service or maintenance can cause property damage, injury or death. Read the installation,operating and maintenance instructions thoroughly before installing or servicing this equipment. ➢ Instructions must be posted in a prominent location.All safety instructions must be followed in the event the user smells gas.Safety information can be obtained from your local gas supplier. ➢ INSTALLER: Leave these instructions with the consumer. ➢ CONSUMER: Retain these instructions for future reference. UNPACKING: 1. Remove appliance from container. 2. Remove all protective packaging material.3. Retain container and packaging material until the appliance is operated and found in good condition. 4.Check appliance for any shipping damage. If appliance shows any external or internal damage, promptly inform dealer/distributor where you bought your appliance. NOTE:Installation and repair should be done by a qualified service person. Qualified service person;who have read these instructions and is familiar with the operation and functions of the equipment. a F N'UTILISEZ PAS DE PRODUITS QUI CONTIENNENT DES ACIDES,DES ESSENCES MINERALES OU DU XYLENE. Surfaces ext6rieures—essuyez r6gulierement les surfaces avec un d6tergent doux pour vaisselle,une solution aqueuse chaude et appliquez p6riodiquement un nertoyant pour acier inoxydable avec un chiffon propre. Collecteur de graisse—Contr6lez fr6quemment,videz et nettoyez autant que n6cessaire. Y Grilles et protecteurs de flamme :Nettoyez r6gulierement avec un detergent doux pour vaisselle ou ` bicarbonate de soude,eau chaude et brosse a fits. Plaque chauffante :Nettoyez r6gulierement avec un d6tergent doux pour vaisselle ou bicarbonate de soude,eau chaude et grattoir. E Bruleurs principaux : Retirez p6riodiquement les bruleurs et nettoyez-les avec eau chaude et une brosse a fits. Nettoyez tout orifice bouch6 avec un fit rigide(tel un trombone d6fait). Inspectez le bruleur pour qu'il n'y ait pas de dommages(fissures ou trous). Si un dommage est trouv6,remplacez par un nouveau brdleur. R6installez le bruleur; contr6lez pour vous assurer que t'orifice de la vanne du bruleur est correctement positionn6 dans 1'entr6e du bruleur(venturi). NOTE : Contactez le fabriquant, le repr6sentant du fabriquant, le concessionnaire ou 1'entreprise de service locale pour effectuer Pentretien et les r6parations. NATURAL GAS PRESSURE 5 W.0 SEA LEVEL 2000 3000 1 4000 5000 6000 7000 TAHP- 39 40 41 41 42 42 43 TAMG- 45 46 47 47 47 48 48 TARB- 50 51 51 51 51 52 52 [[[ TASP- INNER RING 37 38 39 39 40 41 42 OUTER RING 1 31 1 32 32 32 1 33 1 34 35 p LP GAS PRESSURE 10 W.0 SEA LEVEL 2000 3000 4000 5000 6000 7000 TAHP- 51 51 52 52 52 52 53 i TAMG- 55 55 55 55 56 56 56 TARB- 56 56 56 57 57 57 58 TASP- INNER RING 50 51 1 51 51 51 52 52 OUTER RING 1 47 1 48 1 48 1 49 49 49 50 POUR PIECES DE RECHANGE : APPELEZ 1-800-500-3519 Veuillez fournir les informations suivantes - Num6ro de mod6le E - Num6ro de s6rie - Description de la piece r Envoyez la correspondance concemant les pieces a German Knife Corp. 1250 Victoria St. I Carson,CA 90746 k 4 E E GENERAL SAFETY INSTRUCTIONS:Accidents are always tragic especially because so many of them could have been prevented with little care and judgment. There are some basic good practices;we hope you will follow for safe use of the equipment. 1 IMPORTANT SAFETY INFORMATION: • Always maintain proper clearances from combustible materials. • Ventilation air supply must be maintained at all times when the equipment is operating. • Never connect equipment to an unregulated gas supply. • Gas supply connections should be checked utilizing soap solution. Never use a flame for gas leak checks. • Service and repair should be done by a qualified service person. Do not service while hot or operating. INSTALLATION:The installation must conform with local codes,or in the absence of local codes,with the National Fuel Gas Code,ANSI Z223.1/NFPA54,or the Natural Gas and propane Installation Code, CSA 6149.1, as applicable, including: 1 1. The appliance and its individual shutoff valve must be disconnected from the gas supply piping system during any pressure testing of that system at test pressures in excess of% psi. 2. The appliance must be isolated from the gas supply piping system by closing its individual manual shutoff valve during any pressure testing of the gas supply piping system at test pressures equal to or 1 less than%psi. CLEARANCES: Model Series Combustible Construction Non-combustible Construction Back Sides Back Sides TAHP 12" 12" 0" 0" TARB 8" 8" 0" 0" TAMG 7" 8" 0" 0" TASP 17" 17" 0" 0" For installation on a non-combustible floor(counter top)only. Ensure the gas supply,gas type,as shown on rating plate agree(rating plate is located on the backside of the front panel of unit) Pipe gas supply to unit Service clearances: A manual shutoff valve (to be supplied by user) must be installed in the gas supply line upstream of the appliance and gas pressure regulator(supplied with your appliance) in the supply gas line for safety and ease of future service or repair.Your equipment operates at 5 inches water column pressure on natural gas (Regulator supplied with your appliance)and at 10 inches water column on propane gas(regulator supplied with your appliance). 2 v i 6 h i 0 0 oo a INSTRUCTIONS D'EXPLOITATION Instructions d'allumage f 1. Tournez la vanne de coupure manuelle de Pappareil en position«OFF». 2. Tournez dans le sens des aiguilles d'une montre tous les vis d'ajustement des vannes-pilotes du gaz '4 pour fermer la vanne. 3. Tournez la vanne manuelle de gaz daps le lens des aiguilles d'une montre en position«OFF ». 4. Attendez cinq (5) minutes pour que tout gaz soft evacue. Puis, reniflez le gaz, si vous ne sentez pas d'odeur de gaz, allez au pas suivant. 5. Tournez la vanne de coupure manuelle de Pappareil en position«ON». 6. Tournez dans le sens contraire des aiguilles d'une montre tous les vis d'ajustement des vannes-pilotes, j puffs allumez la ou les flammes-pilotes et ajustez-la(les) a une hauteur d'environ '/2 pouces (0,635 cm) a'/4 pouces(1,27 cm). 7. Tournez les vannes manuelles de gaz dans le sens contraire des aiguilles d'une montre en position 1 ` «ON». Ceci devrait allumer le(s)bruleur(s)principal(aux). 8. Si le bruleur principal ne s'allume pas,tournez la(les)vanne(s)manuelle(s)de gaz en position«OFF ». E 9. Repetez la procedure d'allumage. Instructions d'arret I • Tournez la(les) vanne(s) manuelles de gaz dans le sens des aiguilles d'une montre en position E «OFF ». • Pour Parret complet, tournez la(les) vanne(s) manuelle(s) de gaz dans le sens des aiguilles fd'une montre en position o OFF » et tournez le(s) vis d'ajustement des vannes-pilotes dans le f sens des aiguilles d'une montre pour couper le gaz vers le(s)pilote(s). i ENTRETIEN : Attention : Tout nettoyage et entretien devraient se faire lorsque Funite est refroidie et Palimentation en gaz coupee en tournant la vanne de coupure manuelle. k� Les articles suivants doivent etre inspectes au moins chaque semaine 6 , • Degagez la zone autour de Punite de tout materiel inflammable,essence ou autres vapeurs et liquides inflammables. • Assurez-vous que le flux libre de fair de combustion et de ventilation nest pas empeche. Produits de nettoyage recommandes : detergent liquide doux pour vaisselle,eau chaude, lingette de nettoyage en nylon,brosse a fils,trombone,grattoirs,air comprime,nettoyant pour acier inoxydable. 1 3 i i I f i o O o 4 OPERATING INSTRUCTIONS:Prior to lighting,check all gas connections for leaks !I!!!!! Lighting Instructions: • Turn all burner valves to`OFF"position. • Turn on the main gas supply to the unit. • Turn pilot valve(s)adjusting screw counter clockwise,then light standing pilot and adjust the pilot flame to approximately 1/4 inch to 1/2 inch high. • Turn burner valve on by turning counter clockwise to"ON" position.This should light the main burner. • If the main burner does not light,turn burner valve to"OFF" position.Wait five(5)minutes to clear any gas.Then smell for gas,if you don't smell gas,go to next step. • Repeat the lighting procedure. Shutdown Instructions: • Turn burner valve clockwise to`OFF"position. • For complete shutdown,turn pilot(s)pilot adjusting screw clockwise to shutoff gas to the pilot(s). MAINTENANCE: ( Caution:All cleaning and maintenance should be done when the unit is cool and the gas supply turned off by turning off the manual shutoff valve. At least on weekly basis,the following items must be inspected: • Clean area surrounding the unit of all combustible material,gasoline and other flammable vapors I and Liquids. j i • Ensure that the free flow of combustion and ventilating air is not obstructed. 1 J 1 ! i 3 INFORMATIONS DE SECURITE IMPORTANTES : • Gardez toujours des degagements adequats par rapport aux materiaux combustibles. • Une source de ventilation doit titre maintenue toujours lors du fonctionnement de Pappareil. • Ne raccordez jamais Pappareil a une alimentation en gaz sans detendeur. • Les raccords a 1'alimentation en gaz devraient etre controlees en utilisant une solution savonneuse. N'utilisez jamais une flamme pour le controle des fuites de gaz. j • Gardez la zone autour de 1'appareil libre et degagee de combustibles. j • Les revisions et les reparations doivent titre effectuees par des personnes qualifiees.N'effectuez pas ce genre d'operations lorsque Pappareil est bralant ou en fonction. 1 INSTALATION : L'installation doit We conforme aux normes locales, ou,en Pabsence de normes locales,all National Fuel Gas Code,ANSI Z223.1/NFPA54,ou all Code d'installation du gaz naturel et du propane, i' CAN/CGA-B149.1,tel qu'applicable,y compris : 1. L'appareil et sa vanne individuelle de coupure doivent titre deconnectes du systeme de tuyauterie de 1 Palimentation en gaz pendant tout controle de pression de ce systeme a des pressions de controle de plus de 'h psi(34,474 mbar). ' 2. L'appareil doit titre isole du systeme de tuyauterie en fermant sa vanne individuelle de coupure pendant tout controle de pression du systeme de tuyauterie a des pressions de controle egales ou inferieures a'h i psi(34,474 mbar). r` DEGAGEMENTS : Modele de la serie Construction inflammable Construction non-inflammable A Parrkre Cotes A ParrRre Cotes TAHP 12" (17.78 cm) 12"(30.48 cm) 0" 0" TARB 7" (20.32 cm) 8" (20.32 cm) 0" 0" ' TAMG 7" (17.78 cm) 8" (20.32 cm) 0" 0" TASP 17"(43.18 cm) 17"(43.18 cm) 0" 0" Uniquement pour Pinstallation sur un sol(ou un plan de travail)non-inflammable. z � Les grills de la serie TARB soot a installer uniquement dans des endroits non-inflammables. f ➢ Assurez Palimentation en gaz, le type de gaz, tels que montres sur 1'etiquette (L'etiquette est placee au dos du panneau de controle) Vissez les quatre pieds(si Pappareil est ainsi equipe)dans les quatre ecrous des quatre coins de Punite et serrez a la main. Rendez Funite horizontale en tournant chaque pied ou vis d'ajustement. Ne faites pas glisser les unites `. montees sur pieds, soulevez s'il est necessaire de deplacer 1'equipement. L'equipement doit titre maintenu a des degagements adequats pour fair de combustion, les revisions et 1'exploitation correcte comme presente ci-dessus dans le paragraphe degagements. On dolt utiliser, sur tous les filetages de tuyau males, des enduits d'etancheite pour tuyaux ou du ruban de teflon, resistant a faction des gaz de petrole naturels et liquefies Reliez le detendeur de pression de gaz (fourni avec votre appareil) a 1'arrivee de Pappareil. Reliez une vanne de coupure(a fournir par Finstallateur) a Parrivee du detendeur par un raccord, et reliez la ligne d'alimentation a la valve de coupure manuelle. Effectuez le controle de fuite. a 2 Recommended Cleaning Materials: Mild dishwashing liquid detergent, hot water, Nylon cleaning pad, wire brush, paper clip,scraper, compressed air, stainless steel cleaner. DO NOT USE CLEANERS THAT CONTAIN ACID, MINERAL SPIRITS OR XYLENE. Outside Surfaces-Regularly wipe the surfaces with a mild dish washing detergent, hot water solution & periodically apply stainless steel cleaner with a clean cloth. Grease Pan-Check frequently, empty and clean as needed. Grates&Flame Tamers: Regularly clean with a mild dish washing detergent or baking soda, hot water and wire brush. Griddle Plates: Regularly clean with a mild dish washing detergent or baking soda, hot water and scraper. Main Burners: Periodically remove burners and clean with hot water and wire brush.Clean any clogged ports with a stiff wire(such as an opened paper clip). Inspect burner for any damage (cracks or holes). If damage is found, replace with new burner. Reinstall burner;check to ensure that burner valve orifice is correctly positioned inside burner inlet(venture). NOTE:Contact the manufacturer, company representative, dealer or a qualified service person to perform maintenance and or repairs. MEMO I NATURAL GAS PRESSUR E 5 W.c SEA LEVEL 2000 3000 4000 5000 6000 7000 TAHP- 39 40 41 41 42 42 43 TAMG- 45 46 47 47 47 48 48 TARB- 50 51 51 51 51 52 52 TASP- INNER RING 37 38 39 39 40 41 42 OUTER RING 1 31 32 32 32 33 34 35 LP GAS PRESSURE 10WX SEA LEVEL 2000 3000 4000 5000 6000 7000 TAHP- 51 51 52 52 52 52 53 TAMG- 55 55 55 55 56 56 56 TARB- 56 56 56 57 57 57 58 ITASP_ INNER RING 50 51 51 51 51 52 52 OUTER RING 47 48 48 49 49 49 50 FOR REPLACEMENT PARTS: Call 1-800-500-3519 Please provide the following information: Model Number k - Serial Number - Part description. Address parts correspondence to: German Knife Corp. 1250 Victoria St. Carson, CA 90746 4 I RADIANCE EQUIPEMENT DE CUISINE POSABLE INSTRUCTIONS WINSTALLATION, WEXPLOITATION ET WENTRETIEN j �l MODELES NO. : PLAQUES DE CUISSON SERIE TARP,PLAQUES CHAUFFANTES MANUELLES SERIE TAMG, GRILLS SERIE TARB ET TABLES DE CUISSON SERIE TASP POUR UTILISATION AVEC LE GAZ NATUREL ET LE GAZ PROPANE ET POUR UTILISATION COMMERCIALE. OAS I sA ® sA p CERTIFIED SANITATION FR r I F\� (E: C lJ S NSF/ANSI 4 POUR VOTRE SECURITE N'entreposez et n'utilisez pas de Pessence ou d'autres liquides ou vapeurs inflammables dans le voisinage de " cet appareil ou de tout autre appareil. ATTENTION : L'installation inadequate,Fajustement,la modification,le service ou Pentretien peuvent _ "provoquer des dommages materiaux,des blessures ou la mort. Lisez absolument les instructions d'installation, d'exploitation et d'entretien avant d'installer ou faire des revisions de cet appareil. ➢ Les instructions doivent We placees dans un endroit visible. Toutes les instructions de securite doivent We respectees au cas oii l'utilisateur sent Podeur de gaz.Les informations de securite peuvent We obtenues de votre fournisseur local de gaz. ➢ INSTALLATEUR: Laissez ces instructions au consommateur. ➢ CONSOMMATEUR : Gardez ces instructions pour consultations ulterieures. DEBALLAGE : 1. Retirez I'appareil du conteneur.2. Retirez tous les materiaux d'emballage protecteurs. 3. Gardez le conteneur et le materiel d'emballage jusqu'au moment ou Pappareil est mis en fonction et trouve en bon etat.4.Verifiez que 1'appareil n'a pas ete endommage pendant le transport. Si 1'appareil montre un sign quelconque de dommage exterieur ou interieur, informez-en rapidement le concessionnaire/distributeur chez lequel vous avez achete votre appareil. I NOTE : L'installation et la reparation devraient Wes realisees par une personne qualifiee pour ces a services.Personne qualifiee pour ces services : ayant In ces instructions et familiere avec 1'exploitation et i les fonctions de 1'equipement. INSTRUCTIONS DE SECURITE GENERALES : Les accidents sont toujours tragiques, surtout parce que tellement d'entre eux auraient pu&re evites avec un peu d'attention et de jugement. II y a quelques bonnes habitudes de base;nous esperons que vous les suivrez pour une utilisation en toute securite de votre appareil. 1 I 1 r 1I � J f u � , a' Ian a !p ■,��" ,�'�� m m @y�y� m' � 'gym �� : Ila - � o� � �A3d��. . LL Lr=c.ENP i FQ a�1 P �i fFi ti� r b mlr°>�, �i !, I I ! © �..�_ -�' , � •'fir-".mali;llia?irj� '6' 191.��ii1� ffi `� � ������ � ` n. !II� � �■� - � �1■3 I � •,jai � t � ���� .i:. ._-�.a-me-..:�..._�.u._��i.-�—.:.�_..:J_i �_�a..�a '- � ' -'� � 'I� ■ �� '. of ■ e r r- �- �a1 �- ef V JJ s lrvao> �� 2y JFt�7rET { J Li f• // S � . Ike Fvexnzaa, Lt1aIV C►�a �® IV trL ao+y cool.-/ �IGe Cote/ DRy �, . too 0 1 V�A•� W L'..Ve _ R.i. VQ O QJ O A C pcj4 ®Q `® cb4b 00 qa U � '7 <1 0'(ql q(z D Q a both. r ® : lb b e o ►�� _ I I