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HomeMy WebLinkAboutTEQUILA CHARLIE'S - CLOSED FOOD Tequila el -,,pry 577 Main Street -rM Hyannis, MA. 02� t Town of Barnstable BOARD OF HEALTH John T.Norman Board of Health Donald A.Gaudagnoli,M.D. BARNSTA LL Paul J.Canniff,D.M.D. as , 200 Main Street, Hyannis, MA 02601 F.P. Thomas Lee Alternate Phone: 508 862-4644 Fax: 508 790-6304 www.townofbarnstable.us Permit to Operate a Food Establishment In accordance with regulations promulgated under authority of 105 CMR 590.000 M.G.L. Chapter 94 Sections 305A, 305B, 146, 189 and 189A; Chapter 111, Sections 5 and 127A, a permit is hereby granted to: Permit No: 255, Issue Date: 01/01/2021 DBA: TEQUILA CHARLIES OWNER: COTUIT HARBOR ENTERPRISES INC. Location of Establishment: 577 MAIN STREET HYANNIS, MA 02601 Type of Business Permit: FOOD SERVICE Annual: Seasonal: YES IndoorSeating: 166 OutdoorSeating: 0 Total Seating: 166 FEES FOOD SERVICE ESTABLISHMENT: $300.00 YEAR. 2021 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2021 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: - - - -- - - - MOBILE-FOOD: MOBILE-ICE CREAM: FROZEN DESSERT: Thomas A. McKean, IRS, CHO, Health Agent FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: 2014 Approved Variance to use air curtains w/o providing screens to the front doorway. i i i C For Off Initials:� Town of Barnstable Date Paidl ` Amt Pd$ � BARNWABM ; Inspectional Services 9 ,0$ Gl��� J A�fo3�e Public Health Division Check# Thomas McKean,Director 200 Main Street,Hyannis,MA 02601 Office: 508-862-4644 Fax: 508-790-6304 �IAP`PLICATION FOR PERMIT TO OPERATE ,A/FOOD ESTABLISHMENT DATE l f/4V�I NEW OWNERSHIP RENEWAL V J P / NAME fOFO OD ESTABLISHMENT: (� ADDRESS OF FOOD ESTABLISHMENT: MAILING ADDRESS(IF DIFFERENT RFROM r��AABOVE): /� E-MAIL ADDRESS: (OOO 17 / &17? TELEPHONE NUMBER OF FOOD ESTABLISHMENT: �) - TOTAL NUMBER OF BATHROOMS: WELL WATER: YES NO V ...(ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: SEASONAL:y DATES OF OPERATION:1 ON TO 1/4/a/ NUMBER OF SEATS: INSIDE: OUTSIDE: TOTAL: SEATING: MUST OBTAIN A COMMON VICTUALLER'S LICENSE FROM LICENSING DIV. ***OUTSIDE DINING REMINDER*** OUTSIDE DINING MUST BE APPROVED BY THE HEALTH DIV.AND LICENSING,AND MEET OUTSIDE DINING REQUIREMENTS. IS WAIT STAFF PROVIDED FOR OUTSIDE DINING? IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S)9 Y6 TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW) / y 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 FonnsTOODAPP 2020.doc OWNER INFORMATION: q � c FULL NAME OF APPLICANT U , Al SOLE OWNER: YES/NO D.O.B OWNER PHONE#/ ADDRESSL572 ' CORPORATE OWNER: l5 . APIP11 CORPORATE ADDRESS: Ala"wAr // Mol 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 Foodt,Managers Ex iir�ation Dated J,.�Allemen Awareness Expiration Date � aqj l ealpil 2. T , � larlaDy� SIGNATURE OF APPLIC 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 httn://www.townofbarnstable.us/healthdivision/applications.asi). OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. NOTICE: Permits run annually from January 1 st to Dec.31"each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC 1 st. Q:\Apphcation FormsW00DAPP REV3-2019.doc i Na�- ��� d� i c ��� .�____ ` SM BOARD OF HEALTH Town of Barnstable John T.Norman Board of Health Donald A.Gaudagnoli,M.C. • RARN ABLE4 Paul J.Canniff,D.M.D. a)a 200 Main Street, Hyannis, MA 02601 F.P. Thomas Lee Alternate Phone: (508) 862-4644 Fax: (508)790-6304 www.townofbarnstable.us Permit to Operate a Food Establishment In accordance with regulations promulgated under authority of 105 CMR 590.000 M.G.L. Chapter 94 Sections 305A, 305B, 146, 189 and 189A; Chapter 111, Sections 5 and 127A, a permit is hereby granted to: Permit No: 255 Issue Date: 01/01/2020 DBA: TEQUILA CHARLIES OWNER: COTUIT HARBOR ENTERPRISES Location of Establishment: 577 MAIN STREET HYANNIS, MA 02601 Type of Business Permit: FOOD SERVICE Annual: Seasonal: YES IndoorSeating: 166 OutdoorSeating: 0 Total Seating: 166 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: Qn FROZEN DESSERT: Thomas A. McKean, RS, CHO, 'Health Agent FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: 2014 Approved Variance to use air curtains w/o providing screens to the front doorway. I A Town of Barnstable BOARD OF HEALTH John T.Norman Board of Health Donald A.Gaudagnoli,M.D. UARai ABLIL = Paul J.Canniff,D.M.D. MAC.� F.P. Thomas Lee Alternate 200 Main Street, Hyannis, MA 02601 Phone: (508) 862-4644 Fax: (508)790-6304 www.townofbarnstable.us Permit to Operate a Food Establishment In accordance with regulations promulgated under authority of 105 CMR 590.000 M.G.L. Chapter 94 Sections 305A, 305B, 146, 189 and 189A; Chapter 111,Sections 5 and 127A, a permit is hereby granted to: Permit No: 255 Issue Date: 01/01/2020 DBA: TEQUILA CHARLIES OWNER: COTUIT HARBOR ENTERPRISES Location of Establishment: 577 MAIN STREET HYANNIS, MA 02601 Type of Business Permit: FOOD SERVICE Annual: Seasonal: YES IndoorSeating: 166 OutdoorSeating: 0 Total Seating: 166 FEES FOOD SERVICE ESTABLISHMENT: $300.00 YEAR. 2020 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2020 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: MOBILE-ICE CREAM: FROZEN DESSERT: Thomas A. McKean, IRS, CHO, Health Agent FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: 2014 Approved Variance to use air curtains w/o providing screens to the front doorway. opt t For Office Use Only: Initials: Town of Barnstable Date Paid Amt Pd$ "ABLE, - Inspectional Services i619 ��� Check# Public Health Division Thomas McKean, Director �� �p b""�0 nt- 200 Main Street,Hyannis,MA 02601 Uod- 6ffice: 508-862-4644 Fax: 508-790-6304 eAjjPPLICATION FOR PERMIT TO OPERATE•A/FOOD ESTABLISHMENT DATE 6 ArD .D NEW OWNERSHIP RENEWAL NAME OF FOOD ESTABLISHMENT: /COU114 N( ADDRESS OF FOOD ESTABLISHMENT: MAILING ADDRESS(IF DIFFERENTD FROM ABOVE): A n E-MAIL ADDRESS: TELEPHONE NUMBER OF FOOD ESTABLISHMENT: TOTAL NUMBER OF BATHROOMS: WELL WATER: YES NO ✓ ... (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: SEASONAL: V DATES OF OPERATION:SAA/*TO /Q?Q 00 '6 de P N10!9 NUMBER OF SEATS: INSIDE: -&J6 OUTSIDE: ft TOTAL: SEATING: MUST OBTAIN A COMMON VICTUALLER'S..LICENSE FROM LICENSING;DIV. ***OUTSIDE DINING REMINDER*** OUTSIDE DINING MUST BE APPROVED BY THE HEALTH DIV.AND LICENSING AND MEET OUTSIDE DINING REQUIREMENTS. IS WAIT STAFF PROVIDED FOR OUTSIDE DINING? _ IS AN AIR CURTAIN PROVIDED AT WAITSTAFFdSERVICE DOOR(S)?—k 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 OWNER INFORMATION: FULL NAME OF APPLICANTOZ& Co . / SOLE OWNIER YES NO D.O.B OWNER PHONE #���� ADDRESS . CORPORATE OWNER: CORPORATE ADDRESS: v► (/(✓ 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 0 V � 1. v�f�l�sLIAO 3 2. l�/)�% S. 4 oil/ SIGNATURE OF APPL NT DATE ***FOOD POLICY INFORMATION*** SEASONAL FOOD SERVICE: All seasonal food establishments,including mobile trucks must be inspected by the Health Div. prior to opening!! Please call Health Div.at 508-862-4644 to schedule your inspection. Please call at least(7)days in advance. FROZEN DAIRY DESSERTS: Frozen desserts must be tested by a State Certified lab prior to opening and monthly thereafter, with sample results submitted to the Health Div. Failure to do so will result in the suspension or revocation of your Frozen Dessert Permit until the above terms are met. CATERING POLICY: Anyone who caters within the Town of Barnstable must notify theTown by fax or mail prior to catering event. You must complete a catering notice found at http://www.townofbarnstable.us/healthdivision/applications.asi). OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. NOTICE: Permits run annually from January Ist to Dec.3I't each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC 1st. Q:Wpplication FormsTOODAPP REV3-2019.doc Bellaire, Dianna From: Tina Carey <tinacarey2000@gmail.com> Sent: Monday,June 29, 2020 7:49 PM To: Scali, Richard; Bellaire, Dianna;Jimmy Carey Subject: Re: Renewal of Liquor License Hi, We have decided that Tequila Charlie's will not be opening for the 2020 season. The World Health Organization (WHO) announced today that "the worst is yet to come" in regards to COVID-19. Since we have 3 generations of family that work at Tequila Charlie's it is a risk we are not willing to take. We are all staying home this summer. Please make sure I am on the agenda for the July 20 meeting to request a waiver of the licensing fee for 2020. Stay virus free. Tina Carey/Tequila Charlie's On Thu, Jun 25, 2020 at 11:07 AM Tina Carey <tinacare 2y 000Agmail.com> wrote: Hi, Put me on the agenda for the LA to ask them to waive the fee. What is the fee for the 2020 season? Thanks, Tina i On Thu Jun 25 2020, 10:46 AM Scali Richard <Richard.Scali rAtown.barnstable.ma.us> wrote: Hi Tina, it ' i F I am happy to answer your questions: I } 1) Seasonal license report has been submitted to ABCC- not sure who you spoke to. 2) You have 4 options: a)complete renewal and open-fee due; b) complete renewal with fee and ask LA to remain ii closed; c) ask LA to remain closed and ask for waiver of fee; d) not renew license and cancel it- reapply in future if wish i to reopen. If you wish to get on an agenda the LA will hear you by Zoom meeting. LA makes there decisions. i 3) We just need to know what you choose to do. 4) Questions on the street set up and distancing go to Health Dept and Planning and Development. Thanks so much, i j I F S I Richard Scali I ) i . From. Tina Carey [mailto:tinacarey2000@gmail.com] Sent: Thursday, June 25, 2020 9:58 AM i = To: Jimmy Carey; Scali, Richard � t Subject: Re: Renewal of Liquor License } Hi Richard, I would prefer if you put the answers to my questions in writing. Thanks, Tina Carey/Tequila Charlie's ii i ? On Wed, Jun 24, 2020 at 8:45 PM Tina Carey <tinacare 2000 c,gmail.com> wrote: Hello Richard, is I spoke to the ABCC today and they have not received any license renewals from the TOB. So I must assume that no one is in compliance with their license and the ABCC. Is it the fee of$3,050.00 that are you requiring? Is that the missing part of the Y application that Officer Gallant was alluding to I € in her email to Jim Carey? If I decide not to open am I still required to pay for the license even if I don't i use it? Do I risk losing MY liquor license if I do not renew it this year? Why would going to the licensing board be an option for me? For What? For the past 40 years the fee has been t due when you are ready to open and have completed all of your inspections and are ready to open, anytime after April 1. 1 believe that the license period i € is April 1, 2020 to Jan. 15, 2021. So I would have the choice to decide when to pick up the license within that license period. It is hard to decide to open when you have such a short season, like I do of May 15, to Sept.15. The closing of the street now seems to be the final nail in the coffin. I will keep you posted on where we stand as soon as I get answers to all these unprecedented questions. I will anxiously await your answers. { Again, Tina Carey/Tequila Charlie's � z On Wed, Jun 24, 2020 at 8:03 PM Tina Carey <tinacarey2000 gmail.com> wrote: 2 I _ ---------- Forwarded message --------- From: Scali, Richard <Richard.Scaligtown.barnstable.ma.us> Date: Wed, Jun 24, 2020 at 2:08 PM Subject: RE: Renewal of Liquor License To: Tina Carey <tinacare 2�000(a)gm.ail.com> ? i 111 ?}} Dear Tina, I Nice to hear from you. Therese Gallant,our Consumer Affairs Officer, is assisting me with licenses right now as I am II € i short staffed. My assistant is out ill.Your son is the manager of record and would be usually the point of contact but you were ccd on the email. Your license has not been renewed as you have not submitted payment for the license. I cannot submit it to the ABCC as a seasonal renewal, if you choose to renew but not open I would suggest '' that you request the Licensing Authority hear you on making it inactive. However,you must submit payment to keep it alive. The other option is to turn in the license.The Health department will take any complaints on social distancing requirements. You should contact Elizabeth Jenkins with regards to any issues on the closure of the street as it was discussed with many businesses and business groups. it t 1 i ` ? As of now your license will not be valid until you complete renewal and I will have to notify the ABCC that it is cancelled. Please let me know of your decision. The payment was due April 1, 2020. I � i Richard Scali Ill ' From: Tina Carey [mailto:tinacarey2000Cagmaii.comI Sent: Wednesday, June 24, 2020 1:42 PM } ' To: Scali, Richard Subject: Renewal of Liquor License i , I Hello Richard, My son received an email from Therese Gallant, Barnstable Police Dept. today regarding missing information on my Liquor License Renewal Application. I was unaware that the police department is now I enforcing paperwork. I thought that was your department. Please send me a list of what you are missing. I sent an email to Mark Ells, Town Manager regarding the closing of Main St. for the benefit of the chosen few or the status quo. Closing the street will impede my ability to operate this summer. Reducing the parking and having delivery trucks block traffic while they unload trucks that normally the cars would go around. My delivery trucks cannot swing a 10 wheeler around to back into my driveway due to the cement barriers. I have asked many times to be included in decisions regarding Main St. and yet I am never notified. I also never receive any emails regarding my business. They only go to my 3 son, Jim Carey and he forwards them to me. Let's remember that I have been in business at 577 Main St., Hyannis for 40 years and my email is tinacarey2000 ,gmail.com When the Town removes the barriers on Main St. I will then decide if I am opening. Please note that as of 3i Monday, June 22 all restaurants in the state can open inside dining, as long as tables are 6ft. apart. Which begs the question WHY are people able to walk by a table on the sidewalk and be able to reach down and touch someone's plate? The only restaurant on the street who is truly enforcing the 6ft. barrier is Torino's. There is supposed to be a barrier of 6ft. from the ! i I table to the walkers. As the licensing department, you should be encouraging the town hired young persons ' in bright yellow/green shirts to enforce the social distancing of 6ft. on Main St. and beyond. Thank you for your continued interest. Tina Carey/Tequila Charlie's CAUTION:This email originated from outside of the Town of Barnstable! Do not click links open t attachments or reply, unless you recognize the sender's email address and know the content is safe! CAUTION:This email originated from outside of the Town of Barnstable! Do not click links, open attachments or reply, unless you recognize the sender's.email address and know the content is safe! CAUTION:This email originated from outside of the Town of Barnstable! Do not click links, open attachments or reply, unless you recognize the sender's email address and know the content is safe! 4 Town of Barnstable BOARD OF HEALTH Paul J Canniff,D.M.D. Board of Health Donald A.Gaudagnoli,M.D. BARNSTABLE' � John T. Norman "MA, F.P. Thomas Lee Alternate 200 Main Street, Hyannis, MA 02601 Phone: (508) 862-4644 Fax: (508)790-6304 www.townofbarnstable.us Permit to Operate a Food Establishment In accordance with regulations promulgated under authority of 105 CMR 590.000 M.G.L. Chapter 94 Sections 305A, 305B, 146, 189 and 189A; Chapter 111,Sections 5 and 127A, a permit is hereby granted to: Permit No: 255 Issue Date: 03/01/2019 DBA: TEQUILA CHARLIES OWNER: COTUIT HARBORENT, INC Location of Establishment: 577 MAIN STREET HYANNIS, MA 02601 Type of Business Permit: FOOD SERVICE Annual: Seasonal: YES IndoorSeating: 166 OutdoorSeating: 0 Total Seating: 166 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: 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: 2014 Approved Variance to use air curtains w/o providing screens to the front doorway. E S 's E �oa�He Toy For Office Use Only: Initials: Town of Barnstable _ t Date Paid q BARMASS. , Xnspectional Services - Public Health Division Thomas McKean, Director 3 200 Main Street, Hyannis,MA 02601 Office: .508-862-4644 Fax: 508-790-6304 u . I APPLICATION FOR PERMIT TO OPERATE A FOOD ESTA.BLISI-IMENT E / f DATE NEW OWNERSHIP RENEWAL V F NAME OF FOOD ESTABLISHMENT: Pomila N f + s� /� n (� ADDRESS OF FOOD ESTABLISHMENT; / I/1 J fJ MAILING ADDRESS(IF DIFFERENT FROM ABOVE): s, � � E-MAIL ADDRESS: j M tv -�O'q J,lJ(/\G 6rlr Ic 1-CIM G y TELEPHONE NUMBER OF FOOD ESTABLISHMENT: ( 6o) - TOTAL NUMBER OF BATHROOMS: / Ib WELL WATER:YES NO ✓ ... (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: SEASONAL: _f111/l7 'I'O�lt� DATES OF OPERATION: !T_ NUMBER OF SEATS: INSIDE: OUTSIDE: TOTAL: SEATING: MUST OBTAIN A COMMON VICTUALLER'S LICENSE FROM LICENSING DIV, u r I,. *,- *OUTSIDE DINING REMINDER"** 01ITSIDE DINING MUST 13E APPROVED BY THE HEALTH DIV,AND LICENSING, AND MEET OUTSIDE DINING REQUIREMENTS. IS WAIT STAFF PROVIDED .FOR OUTSIDE DININIG? IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S)? TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BE, I / f i/ FOOD SERVICE I RETAIL FOOD-ONLY required for TCS foods (foods requiring refrigeration/freezer) i ~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(SRE:PAG1 #2) ^TOBACCO SALES ... (ANNUAL TOBACCO SALES APPLICATION REQUIRED) G. is *** SEASONAL,MOBILE &NEW FOOD ONLY REQUIRED TO CALL HEALTH DIV.FOR JNSPECTION PRIOR TO PERMIT BEING ISSUED 3 Q:'v1,pphcetion ForrnsW'00DAITRLV20l8.doe. F Y i i t+ i 4 t PLEASE CALL 508-862-4644 OWNER INFORMATION: - /► FULL NAME OF APPLICANT SOLE OWNER: YE /NO D.O.B OWNER PHONE# ,S"0(�' I ps.qV l r ADDRESS fernowh hy. R CORPORATE OWNER: epklL j D/ ///, FEDERAL ID NO. : CORPORATE ADDRESS: w t .. N r PERSON IN CHARGE OF DAILY OPERATIONS: VAS s i 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. f "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 F ` Vv R Ie r. z. kl9 RllploewVom,�S a�P 3 a9 va r SIGNATURE OF APPLIC T DATE i ***FOOD POLICY INFORMATION"` SEASONAL FOOD SERVICE: All seasonal food establishments,including mobile trucks must be inspected by the Health.Div. U prior to opening!! Please call Health Div. at 508-862-4644 to schedule your inspection. Please call at teast(7)days in advance. FROZEN DAIRY DESSERTS: Frozen desserts must he tested by a State Certitted 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. i CATERING POLICY: Anyone who caters within the Town of Barnstable must notify theTown by fax or mail prior to catering s event. You must complete a catering notice found at http://Nvvvw.townofbarnstable,us/healthdivision/applic ltions.asp, H OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited, TOBACCO ESTABLISHMENTS: All tobacco establislunents must complete an Application for Tobacco Sales Permit and Employee Signature Form. i i NOTICE: Permits nui annually..from January Istto Dec.31"each calendar year. IT IS YOUR RI<;SPONSIBIL.ITY':CO lZZTUF`N THE COMPLETED APPLICATION(S)AND R1 QUMED FFf;S BY DEC; I st. Q:U\pplication['ormsll QODAPYI2F V2018.doc I f TOWN OF BARNSTABLE - HEALTH INSPECTORS Establishment Name: Page:pp TMET ... - Date: 9 of OFFICE HOURS .. _ ... PUBLIC HEALTH DIVISION 8:00-9:30A.M. BARNSTABLE. ` 200 MAIN STREET 3:30-4Bo P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified MASS. g. MON.-FRI. .63y �0 HYANNIS, MA 02601 - No Reference R-Red Item PLEASE PRINT CLEARLY - rFo508-862-4644 FOOD ESTABLISHMENT INSPECTION REPORT G Name Dat Tvpe of Type of Inspection Okgs Routine Address Risk ood Se Re-inspection Level R Previous Inspection Telephone Residential Kitchen 9�E� Mobile Owner HACCP Y/N Temporary 50 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 Itemsl 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 590.00099(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 vi ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals 6 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 b ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) L ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑21.Food and Food Preparation for H ❑ 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. l i J ❑ 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 re ardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food B=One critical violation and less than 4 non-critical violations 9 26.Water,Plumbing and Waste if no critical violations observed,4 to 6 non-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot g (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 ATE E- SP TIO Inspector's Sig ture 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, 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 Assi nment of Responsibility* $ Cross-contamination _ Law Cooled to 41°F/45°F Within 4 Hours* ( ) g14 Food or Color Additives . 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* - 3-501.15 Cooling Methods for PHFs 19_ _ _ .._._ _ 2-103.11 Person-in-Charge Duties - -- � - -- - - . Cooked and RTE Foods.* 3-302.14 Protection from Unappio'ved Additives*- PHF Hotand Cold.HoJding 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* 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 , * T 20111• Separation-Storage* Applicants- * 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* 590.003(G) Reportin Applicant To Report To The Person In Charge* 7.202.12 Conditions of Use* -590. ( )004 4l Variance Requirements 3-304.11 Food Contact with Equipment and Utensils* 7-203.11 Toxic Containers-Prohibitions* q g by Person in Charge* _ - 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 Reservior of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions - Disposition of Adulterated or Contaminated ( ) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* ` 4 Food-and-Water•From Regulated Sources -- - 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* _ * 3-801.11(D) Raw or Partially Cooked Animal Food and - - - - - -4-501.11-1 - Manual Wazewashing-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 TrackingPowders,Pest Control and P 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* _ _ Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* � .- Concentration and Hardness* 3-401.11 A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 5-101.11 Drinking Water from an Approved System* 4-601.11(A) Clean SurfacesEggs Utensils and Food Contact 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) Battled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* E//cti-11112001 _ _ _ 4-602.11_ Cleaning Frequency of UtengSls and-Food - Animals-155°F 15 sec* 590.00b(B)` Water Meets Standards in 310 CMR 2Z.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* 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 Wild Mushrooms Approved By ._ 2--301.i r- 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 es sho9 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* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 3-501.14 A 3-202.18 Shellstock Identification 13 Handwashing Facilities ( ) Cooling Cooked PHFs from 140°F to 70°F Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 3-402.11 Parasite Destruction* 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 * 5-205.11 Accessibility,Operation and Maintenance Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention Within 4 Hours 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 1.008 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 590.0Q0. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. ypF THE r, TOWN OF BARNSTABLE .HEALTH INSPECTOR•s Establishment Name: Date: Page:, of ti 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 MAFR6 q:a�0� HYANNIS, MA 02601 M-8'-46 No Reference R-Red Item PLEASE PRINT CLEARLY 508-862-4644 rFDN1 FOOD ESTABLISHMENT INSPECTION REPORT MACAA Name Date Tvoe of Tyne of Inspection Operation(s) Routine Address Risk ervice ' spection ' Level a ail on Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness V` 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) ❑ FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑ 4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling. ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑20.Time As a Public Health Control ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HSP ❑ 10�.Proper Adequate Handwashing CONSUMER ADVISORY �� Q f•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 Official Order for Correction:Based on an inspection today,the items C N rp y, 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 (FC 4)(590.005) cited in this report may result in suspension or revocation of the food B-One critical violation e than 4 non-critical violations if no critical violations o obb served,4 to 6von-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 violations observed,7 to 8 non-critical violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violation,4 to 8 non-critical violations=C. 29.Special Requirements (590.009) within 10 days of receipt of this order. 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PI 's Siginature,. Print: Self Service Wait Service Provided Grease.Trap Size Variance Letter Posted Y N Dumpster Screen? Y N Violations related to Foodborne Illness - Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) - and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41'F/45'F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs Cooked and RTE Foods.* * 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* 2 590.003(C) Responsibility of the Person-in--Charge to Other* * 3-501.16(A) Hot PHFs Maintained At or Above 140°F 7-102.11 Common Name-Working Containers Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F* * 7-201.11 Separation-Storage* Applicants * 20 Time as a Public Health Control 3-302.11(A) Food Protection 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) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Rrated or of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated � ) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* * 3-801.11(D) Raw or Partially Cooked Animal Food and * 4-501.111 Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations 3-201.12 Food in a Hermetically Sealed Container Sanitization Temperatures 7-206.13 Tracking Powders,Pest Control and Raw Seed Sprouts Not Served* 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(1)(2) Eggs-155'17 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 5-101.11 Drinking Water from an Approved System* 4-601.11(A) Clean Eggs 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* Ef°'i-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 r f 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)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 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 3-201.17 Game Animals* 11 Good Hygienic Practices 77 Reheating for Hot Holding practices should be debited under#29-Special Requirements. S 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 3-202.15 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 * 3-501.14 g 3-202.18 Shellstock Identification 13 Handwashing Facilities (A) Cooling Cooked PHFs from 140`F to 70'F Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70`17 to 41'F/45°F Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 4.11 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* 5-20 ■ 5-20 .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 I FC-7 1.008 HACCP Plans 6-301.12 1 Hand Drying Provision 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* 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 IKE rqr, TOWN OF BARNSTABLE . HEALTH INSPECTOR'S Establishment Name: Date: Page: of - 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 HYANNIS, MA 02601 63q: �•� -. MON--FRI. No Reference R-Red Item PLEASE PRINT CLEARLY ��Fp MA-S n 508-862-4644 FOOD ESTABLISHMENT INSPECTION REPORT Name If Dat Tyne of T ns ection O rations outine , Address Risk o e-inspection Level -- Previous Inspection or Telephone ,� Residential Kitchen Date: �- Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness < , Caterer General Complaint - ft Person in Charge(PIC) Time Bed 8 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) ❑ FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands = ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIMEITEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑ 20.Time As a Public Health Control ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) -! 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 ardiess of the number of critical,results in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food B-One critical violation and less than 6 non-critical violations re g if no critical violations observed,4 too 6 von-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If C=2 critical violations and less than 9 non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must violations observed;7 to 8 non-critical violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violation,4 to 8 non-critical violations=C. 29.Special Requirements (590.009) within 10 days of receipt of this order. 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: 31.Dumpst screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N Si Print: n ture s #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's 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 Assi nment of Responsibility* 8 Cross-contamination Law Cooled to 41°F/45°F Within 4 Hours* ( ) g14 Food or Color Additives * 3-501.15 Cooling Methods for PHFs 590.003(B) Demonstration of Knowledge 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 2-103.11 Person-in-Charge Duties Cooked and RTE Foods.* Additives* 19. PHF Hot and Cold Holding 3-302.14 Protection from Unapproved Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F 590.004(F) EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 2 590.003(C) Responsibility of the Person-in-Charge to Other* 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* 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 7-202.11 Restriction-3-302.15 Washing Fruits and Vegetables Presence and Use* * 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* 7.202.12 Conditions of Use 3-304.11 Food Contact with Equipment and Utensils* 590.004(11) Variance Requirements 590.003(G) Reporting by Person in Charge* Contamination from the Consumer 7-203.11 Toxic Containers-Prohibitions* 3 590.003(D) Exclusions and Restrictions* I ( )(B) 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14 A Returned Food and Reservice of Food* 590.003(E) Removal of Exclusions and Restrictions I 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 i 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 I Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* g 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) I Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 1 g Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(l)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System* * gg Not Otherwise Processed to Eliminate Equipment 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Eff-rivr rnizooi 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 Wild Mushrooms Approved By - . ean Condition- and d Arms* s anrms Regulatory Authority � 230111 Cl Cdi H 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* 3-403.11 * (Blue Items 23-30) 3-202.15 Package Integrity (C) Commercially Processed RTE Food-140°F Critical and non-critical violations,which do not relate to the 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* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 3-202.18 Shellstock Identification* 13 Handwashing Facilities 3-501.14(A) Cooling Cooked PHFs from 140°F to 70°F 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Item Good Retail Practices FC 590.000 Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 * 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 * 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. 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 590.000. 'Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. oF.eE r TOWN OF BARNSTABLE HEALTH iNSPECTOR�s Establishment Name X Date: ` ' Page: of P OFFICE HOURS P ° PUBLIC HEALTH DIVISION 8:00-930A.M. BARNSTABLE. ` 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified 67q. `m$ - - HYANNIS, MA 02601 - - MON.-FRI. No Reference R Red Item. PLEASE PRINT CLEARLY �'OTFo�An+° 508-862-4644 FOOD ESTABLISHMENT INSPECTION REPORT _ Name -1 �� Date�y )p) Type of Tyne of Inspection Routine Address ly Risk Re-inspection . Level Retail Previous Inspection Telephone Residential Kitchen D NA Mobile Pre-operation Owner HACCP Y/N Temporary ss 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. e 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 690.009(F) ❑ Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ �E E v FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities p EMPLOYEE HEALTH PROTECTION FROM CHEMICALS Imo\ ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives �Y ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIMEITEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑ 4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑20.Time As a Public Health Control ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY LID ❑ 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 S (� within 90 days as determined b the Board of Health. Overall Rating Y y ❑ Voluntary Compliance ❑ Employee Restriction/Exclusio ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction:Based on an inspection day,the items ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: checked indicate violations of 105 CMR 590.000/F eral 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 4 non-critical violations 9 )( ) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than 9 non critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violations observed,7 to 8 non-critical violations. If 1 critical refrigeration. within 10 da s of recei t of this order. violation,4 to 8 non-critical violatio -C. 29.Special Requirements (590.009) Y P 30.Other DATE OF RE-INSPECTION: I ecto 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 f 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* $ 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* * 2 590.003(C) Responsibility of the Person-in-Charge to Other* * 3-501.16(A) Hot PHFs Maintained At or Above 140°F 7-102.11 Common Name-Working Containers * Require Reporting by Food Employees and Contamination from the Environment * 3-501.16(A) Roasts Held At or Above 130°F 7-201.11 Se aration-Stora e Applicants* 3-302.11(A) Food Protection* P g 7-202.11 Restriction-Presence and Use* 20 Time as a Public Health Control Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 3-501.19 Time as a Public Health Control* 3-304.11 Food Contact with Equipment and Utensils Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.00411 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*590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or g 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Rted of Food* 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 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 17.206.12 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 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* 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* Egecrive t/rrtoo/ 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 �' S90.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- Sources* Ratites-165°F 15 sec* ing,mobile food,temporary and residential 10 Proper,Adequate Handwashing 3-401.11 C 3 Game and Wild Mushrooms Approved By * OO 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 n9-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$ 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 4.11 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* 5-20 * 5-20 .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 1.009 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 I *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 ME iqy TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: /-C�u/G c44,- 1,"e I Date: 6 / Page:-of _ ti OFFICE HOURS c HEALTH i Aa�srAa�e° PUB2 0 MAIN STREET 3:30-4:30A.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified 3:30-4:30 P.M. ew: .m� HYANNIS,MA 02601 MON.-FRI. No Reference R-Red Item PLEASE PRINT CLEARLY 508-862-4644 . FOOD ESTABLISHMENT INSPECTION REPORT Name . Date Tyne 0 of Inspection r 'e Address Risk Re-inspection 2 7 Level Retail Previous Insp tion N Telephone Residential Kitchen Date: Mobile Pre-ope ti Owner HACCP YIN Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP ,k In: Other Inspector V Out: Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIMEITEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑ 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. ?spetZionlr?today, ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction:_Based on an i the tems ❑ 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 re ardless of the number of critical,results in an F. 25.Equipment and Utensils B=One critical violation and less than 4nori-critical violations 9 (FC-4)(590.005) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If C=2 critical violations Ind 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 violati s sery d,7 to 8 non-critical violations. If 1 critical refrigeration. 29.Special Requirements (590.009) within 10 days of receipt of this order. violati n,4 t 8 n- ritical violations C. 30.Other DATE OF RE-INSPECTION: Inspecto Signat Pri _,/t31.Dumpster screened from public view P c Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC, nature Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N J ( � 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* 6 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 - -- 3-30214 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*Other* 590.004(F)3-501.16(A) Hot PHFs Maintained At or Above 140°F* 2 590.003(C) Responsibility of the Person-in-Charge to- � - 7-10211 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 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 3-304.1 I Food Contact with Equipment and Utensils ( ) q 590.003(G) Reporting by Person in Charge* 7-203.11 Toxic Containers-Prohibitions* '3 590.003(D) Exclusions and Restrictions* Contamination from the Consumer 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR ., 3-306.14(A)(B)l Returned Food and Reservice of Food* 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated g ) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* * 3-801.11(D) Raw or Partially Cooked Animal Food and * 4-501.111 Manual Wazewashing-Hot Water 7.206.12 Rodent Bait Stations 3-201.12 Food in a Hermetically Sealed Container Sanitization Temperatures 7-206.13 Tracking Powders,Pest Control and Raw Seed Sprouts Not Served* 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water I Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 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* Effective///Wool 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min* Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) I Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 4-703.11 Methods of Sanitization-Hot Water and 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 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 see* ing,mobile food,temporary and residential 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* 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 Requirements. radicsrho ld 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* 16 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 13 Handwashing Facilities 3-501.14 A CoolingCooked PHFs from 140°F to 70°F 3-202.18 Shellstock Identification ( ) Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 3-402.11 Parasite Destruction* 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 * 5-205.11 Accessibility,Operation and Maintenance Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients' Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. 1 Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 129. 1 Special Requirements .009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 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. 0fIHiEtp�p , Town of Barnstable Barnstable P �4 Board of Health ASameicacy MASS. a I., - 9°o i639• .�� 200 Main Street,Hyannis MA 02601 AlFD MA'1 a 2007 Office: 508-862-4644 Wayne Miller,M.D. FAX: 508-790-6304 Paul Canniff,D.M.D. Junichi Sawayanagi August 28, 2014 James and Christine Carey Gringo's Restaurant 577 Main Street Hyannis, MA 02601 RE: Variance Decision Regarding Use of Air Curtains Without Screens/Variance from Section 322-5 (6) of the Town of Barnstable Code Dear Mr. and Mrs. Carey, You are granted a variance from Section 322-5 (6) of the Town of Barnstable Code, in order to utilize only the existing electronic air curtains, without providing screens at the front doorway of the restaurant and without providing screens at the doorway to the upstairs deck. This variance is granted with the following conditions: (1) No foods shall be stored or prepared within the dining room. All foods shall be stored and prepared within the enclosed kitchen area. (2) The electronic air curtains shall be turned-on all times this food establishment is open for business and whenever the doors and screen doors are left open and/ or removed. (3) This variance may be revoked anytime the applicant fails to comply with the conditions of this decision letter. (4) This decision letter shall be posted on the wall adjacent to the food establishment permit in a location which is easily viewable to a health inspector anytime an inspection is conducted. (5) This variance is not transferable to another owner or leasee of this food establishment. Q:\WPFILES\ScreenRemovalVarianceGringos 577 Main 2014.doc Section 322-5 (6) of the Town of Barnstable Code specifically requires both electronic air ' curtains and screens at all window and door openings at restaurants with outdoor dining, where 4food is transferred. This variance is granted because the food preparation area/food storage area is enclosed and is physically separated from the dining area. Also, electronic air curtains are provided at the exit and entrance doorways to prevent the entrance of flies and other insects into the establishment; thus providing a "double barrier" of protection. It is the opinion of the Board that this double barrier of protection should be sufficient to prevent insects from entering the food preparation area. Sin -r y, M.D.er ayne fill , Chai r Q:\WPFILES\ScreenRemovalVarianceGringos 577 Main 2014.doc f Op THE 1p� ` � DATE: Ay�/�t' p" ll•�� FEE:BARNSTABIL g , MASS. o, /!/ Y�$A 1639. ��� Pis (Z_/ REC. BY Ti wn of Barnstable / SCHED. DATE: "� /Jloll Board of Health 200 Main Street, Hyannis MA 02601 Office: 508-862-4644 Wayne A.Miller,M.D. FAX: 508-790-6304 Junichi Sawayanagi Paul J.Canniff,D.M.D. VARIANCE REQUEST FORM LOCATION Property Address: /f Assessor's Map and Parcel Number: 3��� /lo _ Size of Lot i 1y�111 v Wetlands Within 300 Ft. Yes Business Name: No_� Subdivision Name: APPLICANT'S NAME: V /17pS eAfI•S7//a o4l Phone ��U /�/ Did the owner of the property authorize you to represent him or h ? Yes " No i PROPERTY OWNER'S NAME CONTACT PERSONe A1 t", Name:__n7 1,111 r n � l,�'/�I,T p S // Name: 7/ Address: V /'/�ry�a// SY #1y a ��p/� ,�/'/7/ Address: Phone: � � /�� Phone: N YM-r o VARIANCE FROM REGULATION(List Reg.) REASON FOR VAR 4,NC (May attac if more space needed) !P i R V NATURE OF WORK: House Addition ❑ House Renovation ❑ Repair of Failed'$"eptic System❑ r Checklist (to be completed by office staff-person receiving variance request application) Please submit copies in 4 separate completed sets. Four(4)copies of the completed variance request form, q Four(4)copies of engineered plan submitted(e.g.septic system plans) ` . Completed seven(7)page checklist confirming review of engineered septic system plan by submitting engineer or�registered sanitarian -,-A Four(4)copies of labeled dimensional floor plans submitted(e.g.house plans or restaurant kitchen plans) I.". w Signed letter stating that the property owner authorized you to represent him/her for this request Applicant understands that the abutters must be notified by certified mail at least ten days prior to meeting date at applkant's expense (for Title V and/or local sewage regulation variances only) r Full menu submitted(for grease trap variance requests only) Variance request application fee collected(no fee for lifeguard modification renewals,grease trap variance renewals[same owner/lessee only], outside dining variance renewals[same owner/leasee only],and variances to repair failed sewage disposal systems[only if no expansion to the building proposed]) Variance request submitted at least 15 days prior to meeting date VARIANCE APPROVED Wayne Miller,Chairman NOT APPROVED Junichi Sawayanagi REASON FOR DISAPPROVAL Paul J.Canniff,D.M.D. C:.\cache\Temporary Internet Fi1es\0LKAE\VARIREQ.D0C MAIL-IN REQUESTS Please mail the completed variance application form to the address below. Also include four copies of engineering plans, house plans, authorization letter, etc. (see check-list below). In addition, please include the required fee amount (see fees at bottom of this page). Make $95.00 check payable to: Town of Barnstable. Our mailing address is: Town of Barnstable �. Public Health Division 200 Main Street Hyannis, MA 02601 Checklist _ Four(4)copies of the completed variance request form _ Four(4)copies of engineered plan submitted(e.g,septic system plans) _ Completed seven(7)page checklist confirming review of engineered septic system plan by submitting engineer or registered sanitarian _ Four(4)copies of labeled dimensional floor plans submitted(e.g.house plans or restaurant kitchen plans) _ Signed letter stating that the property owner authorized you to represent him/her for this request _ Applicant understands that the abutters must be notified by certified mail at least ten days prior to meeting date at applicant's expense(for Title V and/or local sewage regulation variances only) _ Full menu submitted(for grease trap variance requests only) _ $95.00 variance request application fee (no fee for lifeguard modification renewals, grease trap variance renewals [same owner/lessee only], `outside dining variance renewals[same owner/lessee only ,and variances to repair failed sewage disposal systems [only if no expansion to the building proposed]) Variance request submitted at least 15 days prior to meeting date i FOR FAXED REQUESTS Our fax number is (508) 790-6304. Please fax a completed application form. Also, you must mail the required $95.00 fee. Please make the check payable to: Town of Barnstable. The check must be mailed to the address listed above. In addition, please mail four copies of engineered pla,n's,, house'plans;'-a.Uthorization letter, etc. (see check-list below): Checklist _ Four(4)copies of engineered plan submitted(e.g.septic system plans) Completed seven(7)page checklist confirming review of engineered septic system plan by the submitting engineer or registered sanitarian Four(4)copies of labeled dimensional floor plans submitted(e.g.house plans or restaurant kitchen plans) t Signed letter stating that the property owner authorized you to represent him/her for this request »r . _ Applicant understands that the abutters must be notified by certified mail at least ten days prior to meeting date at applicant's expense(for Title V and/or local sewage regulation variances only) _ Full menu submitted(for grease trap variance requests only) _ $95.00 variance request application fee (no fee for lifeguard modification renewals, grease trap variance renewals [same owner/lessee only], outside dining variance renewals same owner/lessee only],and variances to repair failed sewage disposal systems [only if no expansion to the [ YI� P b P Y [ Y P building proposed]) Variance request submitted at least 15 days prior to meeting date For further assistance on any item above, call (508) 862-4644 Back to Main Public Health Division Page ' • . e, 'Rvio • F Li Ll Ole- 41�j d i r let f 9 3C4 a b.� .� � �,.`fir w� .arw`� .. uu� � ..-w+ew •.�A�wwn .. � � r.- 'e -ommonwealth of.Massachusetts Uble 01 Town of Bans M Certificate of Inspection Gringo'sRettauraht Certificate No. Issued to Christine S. Carey Type: , Building -.Certificate of Inspection IC-1 7-148 Identify property address including street number, name, city or town and country Certificate Expiration Located at Map/Lot 308-113 7/7/2018 in the Town of Barnstable 577 MAIN STREET (HYANNIS), HYANNIS I Location Use Group Classification(s) Allowable Occupant Load 1st A-2: Banquet halls, night clubs, restaurants, bars 88 A-2: Outside/Patio 96 Restrictions 20 Bar(12 Stools/8 Standees) 8.Standees 60 Dining Room 88 Maximum Interior Seating Capacity Outside Seating 36 Upper Deck 60 Front Patio This Certificate ofinspection is hereby issued by the undersigned to certify that the premise, structure or portion thereof as herein specified has been inspected for general fire and life safety features. This certificate shall be framed behind clear glass and\or laminated and posted in a conspicious place within the space as directed by the undersigned, Failure to post or tampering with the contents of the certificate is strictly prohibited. Name of Municipal,building Commissioner Jeff Lauzon Date of Inspection 6/23/2017 Signature of Municipal Building Date of Issuance Q Commissioner 717/2017 NOTE TO FILE: FROM GRINGO'S FOR OUR FILES: SEATING= 166 Per building permit broken out as: Max Capacity Bar 10 seats Chairs Inside 56 Front Patio 64 Upstairs Deck 36 =(outside) TOTAL Actual Chairs: 166 Plus: Standing bar 12 oF�r Town of Barnstable 039. A,O Regulatory Services Department Public Health Division 200 Main Street, Hyannis MA 02601 Office: 508-862-4644 Thomas F.Geiler,Director FAX: 508-790-6304 Thomas.A.McKean,CHO October 17, 2008 James.Carey Gringo's Restaurant 577 Main Street Hyannis, MA 02601 Dear Mr. Carey, I am in receipt of your letter dated October 7, 2008, requesting clarification regarding the Regulation requiring touchless faucets at all food service establishments. You specifically asked whether touchless faucets are required at a q bar. To answer your question: Yes, if the sink at the bar is a handwash sink, it must be touchless. Sincerely, omas McKean Health Division Manager October 7, 2008 Thomas McKean Barnstable Board of Health 200 Main St. Hyannis, MA 02601 Mr. McKean' I would appreciate a clarification on the ruling that makes Touchless faucets mandatory. Having 4 restrooms my plan is that 2 would have Touchless faucets; also the handsink in the kitchen would have one. My question is; are you requiring that the bar have one as well? - I am planning on having the work done this month, so a timely response would be appreciated. Thank you, James Carey Gringo's Restaurant 577 Main St. Hyannis,MA 02601 0 c� co I J� _,r i 'I .3,. .4K% t i'�' p+e ,.Ctx r"'..' I- ,- l'.. rC,+. !{ 7" / *.-�,, I . ._,�',"I -r • a t_- sA x, f f ,!'r a e `,s« ?. .:" R•,r� "ki i, •r i S�_ C r•ao r �" _ si,'s {s ti r - s ! ti" T "a "'f" 'u %ra S a'4;� �/'z" '•'s�° 1�11 ,.� a.� + o , r ,r, sY .i�.. !. >1 �}° , 2 - L x-*', 5t Y t ,,.r, "x 4"`„, ;} ' t"'x tie • i�. e 4xwit a �,; a, �* t,t°��� f7j'c , a Red .` rtFs i F } � �`r `� `' !'@. G t p *, >;. _ ,, p •• a. .` s>Y az A d~! -.t : ��s♦R. 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ZI er xF+w i i. ^W� ., a '..rY. .yr Y r { _ .. 4 a s<.R g p r x 'I 4 r 'r �' -'s a! .$ t akx c '}g .e i r, a ?}s� E ,IJear.Mf.'Carey:, p ux ,p„7 .- ` ,F ,�:: •w a s ,. } ._ k, 777 ar 1 s r.a t1 1k ,^4 [ 5 y 4„ ,. �,1 .i•,,. ` .� fi iY ro II s',rr.t ,f ,*+, st;, ti f ' , r + � 'Y°ou;'are'^granted wa.var'ianco<ftom' Regzi o3� 14; o ` he�T.own'af,Br isstatile Health r��» ` r ;a Regulatidn 4R1.eVised�Suppl' mk t for: Faod ivic San tatiarx requirem::� iM , n �mc�#x► me , tzat your r�vilirestaurant, Gringo's,:57r.7 ba beet,'11-Hy s f _ ' " r 1 •;' *.fi r• 2 - z, s..r y " L > _ 6 ., + -.t -R h r. ,.•-� z_ e 'u'•'' +z sd ,rt r ..»'x-�.fi5' s.'ns f I—eYam;. r .'..3 S�a, ;'.t "s"* "' .�1 q a" v, t I' r 3* .� K..This,'v%aiiance. i11 aZiav�A dutside: dini our upstairs patio 'dec&,-tvith�.the r r S ..r > , t - s * -. x. 'F, ., - - e.• ;� n n.. a '� 5 t s.. , ,A. '., , _. is b," �- > r folloc ing,conditions• -' f '�.,r y -'. ik,.'' _ t'.�L f fed� `"* ��' i it t R' f..a. x 't R a r f y 'v.r t t�•f R f y; $ ! � ', # r,. .�1.i t t`r` 'rs i}' T'*.a'- } .i _, ,.s-. P`` t. frJ ,C r i f s 1. >' w F• t •f -r''S.t' ".R 5 it r r , (1)-a You Tare "limitiid', 3Z".patio d .sea ?Your tiotal=seatin will;be 3128,r - {°; � - " x 4 w:. , r,* �7 t $- L .w. rt vn 'v N - .x, :+':• e _y t j• s.-. .br 1 ' I. F•;rk• { , J� Vl ''t-w 4 ,ex xY persons• , t� Y > _ ,�1. r r xis k Z"'r r ,>- ""s£ .y. .,,,,• ;. ,n, , S A? r -,r* ,` r „5 ', � 1r - $ +- b '3;(2r 'You,mus, .meet 1 of='tl�e'criteria steel in A to O of the,Board'of �lealth `� _;' }{;'-xvnriancc criteria` qutsideldh,n' YJY = : ,_ ,, I R;a ; 14 F N ny.a : ." .._t ..l�. ,as tR x "sz * "�ir.P T, .aj "`.; t _ �, v. •f ; z .. ;6 s- s y ..a t•�•Y w. 47 ; .:: r ,:.f+¢- y -�, s •� �`• - 6E"tfi :, '" •w,. #F sx ; , # ` (3) You ' .n in ap A.the Board of Selectmen`for«a change of t1. I ar r_ _,. '<, de tion'. �� < :r R aye ;' ° y f w day t 9 s I? •~{' 0 T j- a ,. p e,• �, 3u^ .yR t'+" �'' ;ice: i i*f #'M1 .-. - *� '"Y. .S w [ *i.. P4 _� - i- ,L fs'';e f �.a u K,,. a{ q.. - t 5 k y ., P r w F` h Y; , .The•$ d',rese-rves the ght to terminate }►our outsiae dining privilege&,,-, ould ._ .a, t �.. `', *`� : ange,vi bons outlined,`i to C)"of the Guide Dining'Criteriai, are rioted,;� x '� tr . r ., ,, '•f d y r ..P �6 w!yP" s r x t f- '.f a �- . I �. In a8dit.t 4r"violtitlons A05,CMR 595 000 -of the,'State'Sanitarq_C`oiie, Article`X, ' ` 1.' `�k' ,�Diinimum`� aneards.,for,Food Service�Establ)sh rents, ,could :re& It in` °£ k � `Y, j`: 2, termination o prlyilege.° v S�� `: � s ,+ t _'rx -` :� x * .t M. .Y :z Y •� v "• t Y w s wiz _e t 4 , a r 'r F :ki{ m", q �'>k S' - I h+`* «s v, �,. t t,yir;s r .' ,+ ,yt •" *. d' +e .: „� . .. a r, it t•' .' 'k".�,•< i F b •� „ r N hr +v r +,.Y'». e F ;:P'K- ri}r .-s `- i'� , Very`ttuly yours, ,, � x s �'?S i-,r'�� S 1 :r.. r ,, L : ,,..„�:FO: .•Ii -'�-4 •�a,.. trt \:. ¢ i R.'1i^' ?R R-S. rr'c�'_ t#,.,j•. 0.^ 9'v x y - 6 7 P v� _ -i .`, r s ' £a 1 t a .� 2 Cr £ +c #e' yk';. P j ''`w �' 1 't'- R> > 1 .i �!., r ) Y41 •P 4 a�`4. ° r- i w 'r, 4 U. a .:.e, rt,,...,> rt=r P`R', i', H (:-♦ -. ..' ,+L. 40',t sti +a ,.,t N .� 1't xy'r< 4, x e Y - d' f „J . ' Amt Jane ys augh xwl � �, . x •sa "yy 4 'r ,E,n:, x >Fr a .F /� ��„„ fit$ , { +"y '� Act,�lg Cha r2nan 11 ,.1 ,. �+Y � �,",xl �R t r-'"ram r < ,-" 3 ti ',g"p „r�,y�:. �, ", x ,f .,9 3: + ' �, li ,,`� .,4 BOARDS OF HEALTH .R° ► J., it,R , F V ? � �� ..t x A s r :ram. t,. ik' -'r.T • 'i t i a 1. r�.. ....:• Y.4' iP: ,i'Is hi,;,.xyr. Y li b: 1UWN QF•BARNSTABLE� _ =f.R, r � 1 . .. - y., Yz * ! }. x aN' 1' F 4 - t r 3 a ,y x• d ar a ,e'.a a n .S "t k 4`..x Ta a ,, r 5 r1 4' 4 4{•,r,.^ f f : ..y. F .Y•i ,Ir, t ! e y'r t$ ! ar U i.l• N h 4.a P .e tt ♦ , -•, ,�r 1 JMIK%mm_ . a .' R r .cI � �s a• �'a �,; , ,, , j R � r '- r,b t cc:x Board of Selectmen � r_ +` �� ., R� t .• 9 s t '• *a cz -'. f , : Q R' .,- r �i . • a ,. ?ta yu L t ,!S > y` Y 3r i d ,�, Y �t akI i t 1.#: -; z r ♦ 7: X ,i; ! k ', „t y'` ✓ _ P, 4 _ `" a"oj° s e L,:, i .:s 'f J .-r�� ,." < .. < t x J 5!(I. i ! s._ �• -•xs s +" ,�. R 9 :'; Y - r ii y, } r ; 4 r.P. a L`^ 11, {�,,, S ?;. xx ..n4• S Y f s } K;• .. , lp •. w,s',' L% r r 'i, r_ 1{ s. ." s, ��'• 1 ! . ! _-i k 3} µ . , f r ! 7 . e-S A y e e { iyroa.;, *};y r ,Y,� t y .;r >'ti n } L ...1i ! "R "t 4 t••_ ip. R,. a,gC1 ..F r ` 7s I [ .r ,__ r., 'a .- .•v•. �. , ..a.- . R``_, . - _ j,.. t I e. 11. Y 4. 0 No. DATE Q�oFTP Tod` TOWN OF BARNSTABLE FEE OFFICE OF MOB& t BaB BOARD OF HEALTH �aa 0639' 367 MAIN STREET MAY HYANNIS, MASS. o2601 VARIANCE REQUEST FORM All variance requests must be submitted five (5) days prior to the scheduled Board of Health meeting. NAME OF APPLICANT Q$' A (190�ecl TEL. NO. ADDRESS OF APPLICANT �D FS/i,1JDO� NAME OF OWNER OF PROPERTY �P _. _. SUBDIVISION NAME -_= =: DATE APPROVED LOCATION.'OF.REQUEST--: / VARIANCE- FROM REGULATION--(List--regulation)- VARIANCE REQUESTED==(-Specific.request)_ REASON FOR-::VARIANCE_-.(May attach -letter if, more space -needed) j6lorJ ..-... _ -......._ .. ..... ._ . .-...._... _. ......... PLANS---- _Two copies of plan- must be--subm-itted clearly=outlining varianc-e-requested,:_.___:.._ ._. VARIANCE APPROVED ,y NOT APPROVED ------------- f 7 /-`-J /vim �� �7 ru7/r� REASON FOR DISAPPROVAL. d Robert L. Childs, Chairman Ann Jane Eshbaugh Grover C.M.. Far-risk, M. D. BOARD OF HEALTH TOWN OF BARNSTABLE IA I; I . 1 `L I I 1 <X> t _ I #0 6'r0 �57eo-1-41 le c A W. ,{;, Y YY'=', � la ra } - .:. �.FY W � , �+, � +. Fr {� •7a .i �,. �F l �.a� M` ; i y ye `,4 R sa ;,J� 8 Sp $ .a Y+ { +�f ',` s Y... Ky` ;.• Y .. a ^, •.C t r i. � fyr. 'ar :,� J ♦a, ..{D a.,'dl`•".,{,r?.F'" Y 1. "xw .. � ! �L' sF _G ,� .. ,r f, ,i .r,,;; .,,j` 1 4•" ,a + .� r �. .r+ t=; , x ,+. l f Z +• 5 jr' $, }': + 5 -' j 1' r aty 9_, •. ,. a i ,'?- .a, r, `f. � �; .rs} r 4 a� d Uf.r.' ''. a,..R'' ,.f.,'i r, ''�,. ♦ •7 s^` ,* •r.. rr �..y Kr �' -y� x'�'.. 7 y.+4•M r.t• :,' yi,,�1+�. '.` ' 8 f, 4.-• { i r �,'. i!' F. t. f:17' 1 ,.5 v.r ..Z / }. .{a. l S +• 4 y,fr {Y +, ,r' ', � yrj �' 4q� ; .t # .,:. t '',•a •a 64 `Q,E'*, ++• a t•! . r •• "F + 4 4t2, ebivary =22, 1984 yr y{• d,Sr'a hYf 4rra nN ' k�+ >a 4,1rw °r L t;, 1 ! 4 r i $'ari s c n �.' r• ...C47; dl {,•+•t Y r:y + -r1 ,r+ .yr / y.r a. kA :�{ f �' q T. r �8 3 •S" .,J'S J qr _�. 3r ji dr'� i ! "t r .a �. �.-: t �. - i 1 1�,. •7 f all a+•K ``,r Rh'�a" � ti; tit a ,�. r sir w.a C ,`ts r S• k ! '4rti + '• , ' x.• r t 7,� �. .. . 'f `'' + *• ` i i tt P^ 9,r ,1' '•"'r! ����#! '.. ni9.i' r - 4 i4t S ♦• �` } 9 +'}# �� �''F•p � ' `� �.`.f{, � :kt�.ri f 4 .. xL aJ:. Mrs Tina 'Carey C7rlTYgd ttsi�a rF y r a' �� a t 'y+ K 4', T K +t.;`' r s` .y a }� [s y •`a k" t S r C 4 {s`. r a k a 5,,. sa�`t' ,, •A• + u{ Z r :•_ - y-,r rf Ma lII,`, x t [ r. ,.of �a ,,y r'4 3k r v 4� t,+ -•r .�r .l77. ,. . Street �+ !� •:` Rj"]•Lau' �a i +.. t{, .^L •id,' Hyannis, 'Ma r.:026U1^' .fi, wd� +* l fr 'mot «t''7 •tr.'�,... a` 4 �t' x., ' •, v a t^R.a. r {'. - 4 � ,* •+ s' "°-• } r :" #ra », aS'� ay '{' °rr t! :fir � t. k :{• r3G �• z r �. =Dear Mrs 't,Careys ¢'$. F ..- r ,,. 'tr `' y {% AF 'G c" . +r '••,,,�„ J �i4 ��> v r ;�,,: ,+ ^%4, ::. t' .» ° -, :•.� „,[ -, �'r� 1 •,- �t ,, t fir, ;'., o, I . 7 4 a � �,. �• �: r 1 +,r { {, "�.� r d .,. � �fi .t• r You`a area granted an"extension*o;£ time, ,to ,expire" November;1, •Ylq$4`„ toy h , ` { comply with Regulation`10, 'of, the Town,of Barnstable Health:Re$ula '+' x' ,, 6 bons, with the 'fo,l''lowii g conditions k14 rw + ', (*i), Your present :undersized grease`,Xnterceptor must tie pumped and ,rx cleaned, o'n` I�;monthly s:chedul`e Proof .of the'`11ast �um`ping,r oust` y' •!i. .` ,4 r'a + + r r t +Y`' e i 7 ,1.. �.r.` r .'• y , *,; r +,'� ,,. be.' furciish ed=prier ciw openzng and£ pon'request of,the inspector, ; �✓ ,r. r J .8% ,„th M ''. r �r: ..{ :i r,;..,s 4f, . t:• tk t, lt r+ �' ti} ' rwi.. a r.. r "1 ti `< t .ht.. •: a =.-` ..., fr +•?+jy .t'.r i L14 �: {, + x r (2�) The grease interceptor 4'installed,,prio'r',to opeming Cory I9$5•i; [ m ai mu'sC ha�tn*a capacity. commerisuraEe;°kith:-yourseatnp - .outdoorr�' ' x seatin 'is :included in i *� ; !a , , g' r a.£ gux: ng capacity . � t; t-5 Nt l R' •: ,d '?.. r is i i't'A ? t'a 7 + t r+n t y r '+� ;,�h s a �,t! : � ..'v �. y 1` 9 V d � r n' +iC " r • fy. �?4 Very,'truly 4• •{� r1 q,r .a,,,d ,.• vY' +il , .G �k � .�'rr +,"� � v �' r ' .. w } ,." t +• 1 °" fi , <.ra. .'.,+ `' rr "�7"� .h:� , Robe'r't I.�a,Childs; 'Chairman S t {✓- ,< r a; . A. , •Sr' , f ra rPa 4 'r, ll +4 ,.. 1;ax t * 7 i r 4�':.,• •''a ti N' 7: i !,r` ri.: r h S* 'r Ff;r t ,�a y ;' r ?' ; _ y p a �s...:•Lr �.1} y i .��':. .' * t .� t .�q. a a:� r a �-�r , '` + y�,�!�• e ♦ L .r �� , { ,r V '.d , Ann.:J a^, hbaugh e f i B '`t-a ,� ` .,tR,i Y' + ,k {d. ,w° i+• 6 _a :t ,4+ gfir�'.,9 re rF .`" 'a. � k 1 t 4 t., f4 tr/'�' • ,,. a , .r s r 1' rr rr, '• ., 'G r ;r y •� ,� -:z• r„ �7 t ffa >f rr. .`'� s , y. a :} a y' 1... :,+ Yr tr Sr ..ti l .:'Y '" �rY t�+"ti'i r 'Y 1 +-. G r: ., !'� ,r . ., {! Yt F r �•.. �' -< a, nge, s t'i{�p� BW ARD ©F'°)HEALTH 'trk*y s;. �.}1.p ad �' '+ r ,t. y •$ 'a e }.. f s*f='4�k y v 4v" z ,F Tf3WN7 0T+ BARNSTABLE''t +' e C �ti 'S y,G'Se d t ',�:?t i>, -1t t q,v 4r. fi 3 !.. r • r K. ` ,.. a y + `"� y'".. .�T,s*• ti v + �t ,. f 4 •S t7 �' Y r r < s 't '{, a,�;: %, d,,Fr,"'i- ! t'�' Ll/�uaY`./' S.F { .r + T M Y i 3 -.. - + {b h h 1`. r •...2• / � �M�r r r+ .f,rr is .§� i4� � r r �'ry"+ti� .`., + r e,* � �. a• w.G „`��}�1.t a�G,�`45 r' ��a,, fy'...' �� � .V�� �'y* •� �+r { `..; i 4-'. ' Al R St r., E ,,� :.x F ��k+ •� cy,� '{y`is+:'s�, ^ ,�`. .¢-r�� S„, ,a x � �,t t- .7 P' �, a v ti C i L .. �. r G r � f { Y �r. rh 3 3 a t y' P i.�t. 1 �«. i {' � Y +�. •i �P f +r : '� '. t ' 1''t 4 k+; ''(,'iS .. .°l> 5 ,5;r :3. 1! f`+:5 +•�� (`.a ,� ': .4-` 1 •F ,', , 'fir S;` r z k,3, :'`ri • r cg a •• ' • !- '+ ri Y �r {L: - �4.. •". i �. s # r,F v ,l,: [ �. r .!" r t `y 4� •5„ »t s. a4i..i•tl { " y {'y• ',`,, r `'y, L ik,.4 b r j �'� •,r 7 _• '"t, r ! ': y "t t r�•�r � ^ -x s e �� ° � �'� � � t � ¢ r ��t ,r r x+t �, �;{;Yr•r*`� r�;may,. " } .a�.y* *'f "e?.:d`"���•;rr e :y's �r ?� r $1 #' r 1, ,4" e' a: G . . �'� � r s t. � t � !g•-€,S� •:; � � .,,,,y: y +a .Y .. 71� r e`# � a "" � � 'v. f s „ -t' � r F� * w r•F''<r �`4 - F t r , . i 1,.,w sr+ +»`*;fti r f• r �., yw a4 i � t=. jL 4 r ' � +c+ (- �'. fit!4i3'?y, 2 :r[ !�,» ,-ei,. ,_ 4'' B� "�#-• v fit,: 7; .. '+ �i ,• 4.+, #6 # � � •« -..r r+ # !% .F 1 siYz /' [ ,, ; t r. C k � � � i,4, �'«. � �.r •j,r{ � .7ar +J :. , a{r �,t{+' `' .d��a *� @ _ r� � '•+.,r'4 r' a b 'X. e I r%q G .�� » 6 a. » .E A Z r "a r ,-� ,r p +�!r r Tq r, a4 .atr r ��v ! ' ,'. e :y �" yt, * , •'fi a '.y,i lri, 'f a re�v�'q��� •'`}�# a '..x jj0 d 4 <,�. ,`= 4, } y} Gringo's . 577 Main Street Hyannis, MA 02601 Y Febuary' 16, 1984 Board of Health Attn: Mr. John Kelly 367 Main Street' Hyannis, MA 02601 Dear Mr. Kelly, In reference to installing aelarger grease tank at Gringo's Restaurant on Main Street in 'Hyannis. We would like to request an extension due ' to lack of funds at , this .time. If possible we would like to have our old tank replaced when we are ready to close for the season in 1984. Your understanding in this matter is warmly appreciated. Sincerely, Tina Care Owner - Gringo's 1 r ' `p{T M[1p` 0 DAB117T MASS. pp t639• �� � �//���i �[C MAY► �/ 367 Ki. SIreel, Jdyunnie, M-m. 02601 March 20, 1985 NOTICE OF HEARING CHANGE OF DESCRIPTION OF PREMISES: In accordance with Chapter 138 of the General Laws as amended, COTUIT HARBOR ENTERPRISES INC. , d/b/a GRINGO'S, James N. Carey, Mgr. has petitioned the local licensing authority for a change of description of premises for their seasonal , common victualer, all alcoholic license by adding to the current description the following: "Addition of an upstairs patio deck with seating for 40 persons. " Said change is for the same premises as currently licensed and located at 577 Main Street, Hyannis, Ma. A public hearing on this application will be held in the Town Office Building, 367 Main Street, Hyannis, Ma. on Tuesday, April 2, 1985 at 10:30 a.m. Martin J. Flynn /-1G%t L rl7 .�iscsf �tJ fr/,arav�� John C. Kl imm r7,49e le c{% Jeffrey D. Wilson Board of Selectmen Town of Barnstable Legal Ad - CCT 3/23/85 PLEASE BILL LEGAL AD TO: James N. Carey 48 Eastwood Lane Cotuit, Ma. 02635 1p Adz , 2�Y /17 A/It /Its I sv Y i i Oil PIE ill!IrMIN41111111111 Ill 1111! �-l��P►r� �• � J F �F �- DJI`�'Q'S� � O s -- r i V �A Anyone who'feels under 12:served with fries N Hot Dog-3.75 7.75 4qf Chili Dog 0i Iz i �0, 4�SO Cheie' bi rger78,00!,r�.J. -hoese US 844 f TA46o Hain anol'if_3 75 _V Peanut itsutter w IJ -�3.75, Chicken Fingers s.15 I - "N' ocin fringns,,vve rp( that hot Mexican food is an A 4,i-7 acquired taste.For that reason, unless otherwise requested all our Served with meals �I" L, entrees are served with our mild sauce. J Sour,Cream��7SI - �'f 'I' 'r' %j2 Extra Cheese 0 F_x .1.'0 Mild J. Especially for the gringo Chips�-1.00 �i;, who doesn't like it hot Q Hot Rice Fine jdldpChO peppers Beans-.75 warm this salsa up Z..'4 V. 'Extra H__ El Diablo-just remember jA�peii6s�.7S we said it was hot! I- T sel,Special 1Margarita y w, ed lime,tequila and t squeez riple,sec served tart A •Frozen-Margai v4. _ Lime Strawberry B; % IIIV2*,k�i,A 4 XXII ;��I!t9bf6tion te' 4Ca !nple iW,and margarita mix CMai&ata Lime 5trawtiq Bmana Pma Colactas Mi4aslide �JLStrawberry mucislide' !�,, ;=a Colada "n 4, X A 061 uwn'blYnd of fresh juices and red wine., Visa'andcAept Master6r t Master6r' erican Express. vzlll� m 7 7, AA,So R. no`personal ersonalchecks, Z,,_7 Tk- & q f t Add rice and beans for 1 00 # t g7 1h' tr 'Nachos {,t;. ,Q'uesadilla < �' w'�_'��" Enchiladas ?Chunichangas w= T # {t fl w }Freshly made tortilla chips Soffflour tortilla stuffed * Two corn;tortillas filled with your choice An overstuffed large our tortilla a #r covered with cheese; 7.00 +` i`..';°with melted cheese-7.00� ,f of beef,beef and.bea,ns,chicken,cheese loaded.with your choice of beef or"chicken S^. With jalapefios-7:25 t "';°':With vegetables:7.75 z , bean or cheese and jalageno.Topped with= t�filling-and refried beans;then'deep fried s With beef or chicken=8.56 fle With beef or`chicken 8.50 a special sauce and melted-cheese=9.75 ..and topped with our special sauce 4 a' and melted cheese 10.75` 4 rr at {„nile( am + Burritos aa77 t 4 Nachos,Grand , Guacole Dip * z.z s Freshly,made tortilla,chips 1. ' Made from fresh avocados and ,a+` Alarge flour torulla rolled aroundyour ,f + ,, Taeos it + layered with beans,`cheese and=, l served with warm chips 25.50 1 choice of beef,'bean,rch den;beef and• ;Two taco shells filled with,your', ;;:jalapeno slices.Seryed,'wlth salsa;'y f l -,, bean,chili or.vegeta fts and`topped t.'choice'of chicken,chili,`beef or guacamole and sour cream 8 50 Jala eno poppers with sauce andinoltod chePSP.1n 74jt vegetables(softtacos,avadable-6.75 + With beef or chicken 9 75 t., Spirylapefio biteon the 1 + T" outcidP,smooth cheddar cheese 3 Buffalo 1Chicken'TeAdersl center on the inside-5.75 4 4 a �vis 7Plump not and juicy.Servedwith tla� ; .,celery sticks and-.bleu cheese-7.75 Popcorn Shrunp,�x t f ✓ 1> 1plA Tender small shrimpbreaded S + erved'wIYIT fees,Cole slaw, Potato nlKins " ?" d deep fried then served with= lemon and'tarta�sauce. } y Plenty of skins.topped with an original spicy sauce]7.75 _ ,.. , * „� Served sizzling hot wrtti [ cheddar;cheese crisp bacon and(;;, s` �(teen peppers andonion, t cool sour cream for dipping 6 75 z Mozzarella Sticks' i f. Fisherman's'Platter�, 4�flour tortillas for wrapping y Crisp and crunchy on the outside ; 'tA combination of scrod,clam strips.. , r` / guacamole,salsa and gooey and cheesy on the inside-6.75 sweet sea scallops and Jumbo . sour cream for topping - shrimp deep fried. 19 75 �'� Beef 12.75 �lo s li�y� �1�QQ hrimp_.12 75,„, Taco Salad r ,I� ja ' ' P e�e r^ w 4 25 _ - 4. .andEdee feed:�,15.75 �:g -a r irkrtl 1 dusted with a seasone breadm A flour tortilla bowl brimming with lettuce "a P Clam Chowder and,vegetables topped with'salsa cheese' s r ,f' *tA zJ� t Prepared fresh daily` �an ctioice o fbeef,chicken or,chili ':9.50-. �'Clam Stnp,Plate ; . �. � .. Bowl 4.75 Cup 3 75 L t '/# 1 Tender strips of sea clams deep fried with' ,qi Guacamole;Saladi ' rlightly g seasoned,breading 1 L7S a li htl sea A Ocol:fnrtilla�hnwl filled with w y a Cris garden salad and to ed a w �$ a Chili t k.wi h guacamole=9.lSpp r „ ; Shrimdte. l Your choice""ot the t�IloiNm�sl r fedaii+a, +" r A rin o dasSit g ry z Tendershnm dee fried in a^ light oriental sauce witH seasgona6vegetables Bnwl 4. xs ,. t r C. " g e P , i s A r m P� y5 Ar ( led Clua kri> l,�-,,, , I light batter wtth�cocktad sauce 1'S.75 n and served over a bed of rteaaming rice "" Cu i m �. �� Meh l+ uur,mouth crab w - Ve etahlP f large dour turulla buwl`fillcd with I lr l Va:ga+deu'snlad and topped with a "`� � '•+•, ° l.rabcake Dit►ner++, 9 S0� nlled sliced breast of chicken, 9.75 ' .+ t r -�a�.Ar6..��,W�,..�.►fir. g{' a'I+gFtt crispy crust' 10 771 Reef-1275 t, 1 i,p Caesar SaladLoBster Salad>Roll f _ �hcken12 75 ' ' a � # Crisp cool romaine tossed with parmesan * s M and creamy Caesar dressing 6.75 ,Fresh lobster.meat mixed`wrth celery aril x Shrunp-,14.25? >'+ Wrth chicken-9.75.W+th shrimp-=_19.75 ma onnarse7served m_a roll 75:7.5 �t y r Scallo 1400 if ter -s J • r �a fip ' +; Lotiste +Satan Studfcd Tomato 3 / e f# Choice of bulk+e roll,White „ + r Tisl and Clu s c Cluckenry&Shrunp"�t 5 00 Fresh lobster meat mixed � x� _ P ekk or light rye served with fries. 4and,ma onnaise stuffed in a whole Fresh native scrod deep fried .12.75 y i Scallop&e Shrimp 1600 r t_ ' ¢tomato on a'bed of lettuce"'14.15 , CharbroiledrBeef;Burger;:$ F , •�y r ,x A hefty portion of ground beef charbroiled' Garden Salads +, 1 . l to seal.in the juicy flavor 7 75 Cool,crisp lettuce complrmented.� e f` t /.` ✓, �7r '" 1 f k. ,With cheese-=8.00 with garden"delights•3.25 �•� �# � ,. /� �� 7 7 _ 12�mch--8 slices of a combination of Homemade dough Roast Beef'b 50 " topped with onl` the freshest of in redie ;9:2 and sauce to5 f pp Y nts g ts Grilled Chicken ) .r Toppings Tuna Salad-6 25 x a 1 Green peppers,Fresh Tomato,Onion,' r 4. ` e r �a=, k Mushroom,:Black Olives,Jalapenos'Gancc ;50 each - f Chicken Salad 6 50 " f„ a• t: I ''Pepperoni Sausage,Bacon,Taco Beef z Tuna Melt 6 S0 � �� Pineapple,Anchovies Extra Cheese,Ham 75 each 's'_ � � , � ,.. .. i L'.k�JAB +? T�r '� -,4 a�•M `•-�f„3 � x 'S. Ham and Cheese 6.2 "� ,mom Consuming raw or undercooketl meab, v poultry,seafood,shellfish or eggs may BBQBeef ' increase your rick of fuudbome illness ; F,75, , th ° r + gtut�autumdlle�elly aJJCd + .I ook for`Gr.ngo's Favorites. t to groupi of F or more t r ,r m k -.gyp. .s,.#e,..,, # _ -,# .- za .� 5x - s.,r.�t+s x '•i' c1t,.. �-r.,d:!:. a=„ a 4�: ��;Ord 3 QT Z�R { CLAMCHOWDER - bowl ...............0..................6.0.......0 2.50 CHILI - a spicey hot award winning recipe served with chips 2.50 LITTLENECKS - six freshly shucked native clams on the halfshell 2.75 SHRIMP SUNDAE, - our own presentation of the shrimp cocktail 5. 25 GUACAMOLE DIP - 3.75 made from fresh avocados, served with tortilla chips ........ HOT TAMALES - three tamales served in a sauce you won't forget 3.25 NA CHOS - crisp corn tortilla chips, covered with melted cheese ........ 3.25 ° w/ jalepeno peppers 3.50 NACHO GRANDE - bean and jalepeno nachos topped with salsa, guacamole and sour cream .............................................. 4. 25 BARBECUED RIBS - pork ribs with a j angy sauce and fries ......... 6.95 BARBECUED CHICKEN - fresh and tender all white meat 5.95 BARBECUED CHICKEN AND RIBS - a great combination ................ 7.95 { BARBECUED BEEF - on, a bulky roll with fries 4.50 GRINGOS SCROD SAUTE - fresh fillets sauteed in lemon, wine, and butter, garnished with mushrooms, shrimp and littlenecks ................................................ 7. 25. C!-'ARBROI LED BEEF BURGER - fresh hamburger on a bulky roll with fries 000 3.75 ? 5 5 CHEESE BURGER - charbroiled, served on a bulky roll with fries ............. 4.25 BAKED CHICKEN a fresh full brest of chicken, served on a bed of rice ..... 5. 25 ROAST BEEF SANDWICH on a bulky roll with french fries .......................... 4.25 CHICKEN SALAD SANDWICH on a bulky roll with french fries ..............0..........0 3.25 ' `i available on white, rye or bulkie roll w/ fries ROAST BEEF , , , , , , ... 4.25 CORNED BEEF . . . . . . . . 4.00 HAM . . .. . . . . . . . . . . . . 3.75 HAM & CHEESE . .. . . . . 4,00 TUNA SALAD . . . . . . . . . 3.25 CHICKEN SALAD . . , , , , 3. 25 REUBEN . . . .. . . . . . . . . 4.75 GRILLED CHEESE , . , , , 2.25 HOT DOG .... . . ... .. . 1.50 CHILI DOG . . . . . .... . 1.95 HAMBURGER 3.75 CHEESEBURG.ER. .. ..... . 4.25 BARBECUED BEEF . . , , , 4.50 chips with your choice of salsa each person receives chicken taco beef enchilada bean burrito 1 wine, draft,or soda O 0to a CH � A must with any meal A basket of crisp freshly made chips served with your choice of salsa, .75 1�S Taco .................. 1.75 Enchilada ............. 2.40 side of sour cream..... .50 Flour Tortillas, two .. .85 Extra cheese .50 Basket of chips ....... .75 French fries .75 Mexican Rice .85 Refried Beans ......... .75 Sias sa'S Being Gringos we recognize that hot Mexican food is an acquired taste, for that reason unless otherwise requested all entrees are served with our mild sauce. MILD - especially for the gringo who doesn't like it hot HOT - seasoned with fine jalepeno peppers EXTRA HOT - El' biablo - just remember we said it was hot L-0fle- 61'says under 12 years old HOTDOG ................ 1.50 CHILI DOG 1.95 TACO ....... 1.75 t1 kii S HOUSE SPECIAL- a marguerita made with freshly squeezed lime juice. . . . . . . . . . . . . .. . . . .. . 2.50 FROZEN MARGUERI TA- banana and strawberry 16oz. . . . . . . . . . . . . . 3.00 pitcher. . . . . . . . . . . .. . . . . . . . . . . . . . . . 10.75 FROZEN DAI QUI RI S- banana and strawberry with rum. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3.00 without rum. . . . . . . . . . . . . . . . . . . . . . . . . .. . . 1.75 PINA COLADAS a blend of pineapple and coconut juice wit two rums. . . . . . . . . . . . . . . .. . . . 3.00 WINE- burgundy, chablis, and rose { ?lass. . . . . .. . . . . . . . . . . . . . .. .. . . . . . . . . . . . 1.50 ilitre. . . .. . . . . . . . . . . . . .... . . . . . . . . . . . . 3.00 litre. . . . . . . . . . . . . . . . . . . . . . . ... . . . . .. .. . 5.50 SANGRIA- ?lass.. . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . 1.75 zlitre.. . . . . . . . . .. . . . . .. .. . . .. .. . . . .. . . 3.50 litre. .. .. . . . . . . . .. .. . . . .. . . . .. . . ... . . . . 6.50 :i ee� MILLER LITE on draft PEPE LOPEZ glass or pitcher ARAN DAS MILLER CUERVO WHITE BUDWEI SER CUERVO GOLD HEI NEKI N LT & DK CUERVO 1800 DOS EQUI S GOLD HERRADURA SILVER DOS EQUI S SILVER HERRADURA ANEJO CARTA BLANCA BOHEMIA Mew e�� SUPERI OR MONTE ALBAN MEZCAL TECARTE t - - 54� HABANERA SALAD - GUACAMOLE SALAD - pieces of chicken,guacamole,olives guacamole served on toss ed green pepper,onion,on a bed of greens with tomato ...... 4.45 r lettuce with our special house dressing ........................ 4.75 SHRIMP SALAD - GARDEN SALAD - a bed of lettuce piled high crisp lettuce, tomatoes with shrimp and topped with green peppers and onions our special dressing . ..0......., 7. 25 with our special dressing 1.75 R � =;,ra t 1��T���s TACOS - two of the most popular of mexican snacks filled with your choice of Chicken Chili meat and fresh vegetables Beef Vegetable 3.75 with rice and beans 4.75 ENCHILADAS - two corn tortillas filled with your Beef Cheese choice, topped with a special sauce Beef & Bean Bean 4.95 and melted cheese Chicken Cheese/jalepeno with rice and beans 5.95 BURRITOS - a large flour tortilla rolled Beef Bean around your choice of filling Chicken Beef & Bean and topped with sauce and lots Chili Vegetable ..... 5.50 of melted cheese with rice and beans 6.50 TOSTADOS - a crisp fried tortilla layered Chicken Bean with your choice of meat, beans Beef Vegetable lettuce, cheese and topped with ......,5. 25 r:. OF guacamole COMBINATION PLATE - HIMICHANGAS - ! 1 taco,lenchilada,l burrito an overstuffed large flour tortilla L your choice of filling filled with beef or chicken and Beef Cheese refried beans,deep fried and Chicken chili , topped with our special sauce, Bean Vegetable 5.75 cheese and sour cream ,...,...,.. 5.50 ILwith rice and beans 6.75 with rice and beans 6.50 CHILE RELLENOS - two rellenos served on a bed of rice and topped with sauce 6.75 F PAELLA VALENCIA - g !; a dish of spanish origin which blends rice,chicken,shrimp,littlenecks sausage and vegetables into a delightful combination 10.25 POLLO ESTILO YUCATAN - braised chicken 'topped with a spicy tomato salsa ................... 5.50 i k POLLO MOLE - chicken baked with a most unusual sauce that is ablend of tomato, hot peppers, bitter chocolate and spices 6.75 PESCADO EN SALSA DE TOMATE - fresh scrod baked with a spicy tomato sauce ,,,,, ; ,,, 5.75 ALL ITEMS AVAILABLE FOR TAKE OUT +.50 . THE CAPE S BEST tile( Try , J-F—F—F�T---FT—F—F— --F—F— - © 0 V. �, SALSAS pGEs FROZEN DRINKS r � Being Gringos, we recognize 6E��Ft a��p5 GreydMa r �o o ._. that hot Mexican food is an pap acquired taste. For that reason M G Goy unless otherwise requested all House Special Frozen Daiquiris w entrees are served with our Freshly squeezed lime,tequila and lime mild sauce. triple sec served tart strawberry GRINGO 'S banana `. Mild Frozen Especially for the gringo who doesn't• lime•strawberry•banana Pina Coladas like it hot 16oz On The Rocks Frozen Creamsicle Hot A cool combination of tequila,triple Seasoned with fine jalepeno peppers sec and margarita mix Mudslide rr SALADS Extra Hot Top Shelf Margarita l With Cuervo 1800 and Grand Marnier Strawberry Mudslide El Diablo-just remember we said it _ Garden Salad................. $2.75 ool,crisp lettuce colorfully was hot! Kah/ua COlada Ccomplemented with garden delights i WINES "; ' Taco Salad..................... $8.25 Merlot A flour tortilla bowl brimming with Cabernet Sauvignon lettuce and vegetables topped with salsa cheese and choice of Chardonnay Beef White Zinfandel Chicken SIDES TEQUILAS Chili • Sour Cream.....................$J5 Cuervo White ` ^. Extra Cheese...................$.75 Cuervo Gold SANGRIA Chips..............................$1.00 Our own blend of fresh juices " Fries................................$1.75 Cuervo 1800 and red wine. Grilled Chicken..............$8.75 Traditional A large flour tortilla bowl filled with a Rice..................................$.75 M EX I CA N arden salad and topped with a Dos Reales Beans .............................. 75 grilled sliced breast of chicken .:...... 2.50 Sauza Ciro BEER Guacamole............. Hornitos A N D Commemerativo Sam Adams Draft Guacamole Salad.......... $6.75 r 3 Generations Bud Light Draft A flour tortilla bowl filled with a crisp Herradura Sliver garden salad and topped with r Herradura Gold Magic Hat#s A M E R I A N Bud guacamole DESSERTS Porfidio Coors Light FOOD & DRINK Barrique Rolling Rock Lobster Salad Ice Cream.......................$1.75 Patron Hot Fudge Sundae......,..$2.50 Monte Alban Mezcal Dos Equis Amber 577 Main St., Hyannis, MA ..•,,,,... 11.75 Stuffed Tomato $ Strawberry Sundae........$2.50 Dos Gusanos Mezcal Amstel Light and mayonnaise stuffed in a whole Tequiza 771-8449 Fresh lobster meat mixed with celery Strawberry Shortcake...$2.75 Chinaco Corona tomato on a bed of lettuce Fried Ice Cream.............$2.50 Lapiz Heinekin Mud Pie...........................$2.75 El Tosoro-Silver r O douls -F-F-F-T�-FT-F_(�J -FJ —F—F- EI Tosoro-Anejo Buckler APPETIZERS L FROM THE SEA Served with fries, cole slaw, lemon and tartar sauce. MEXICAN ENTREES* PIZZA With rice&beans add$1.00 $8.25 Nachos 12 inch-8 slices Freshly made tortilla chips � Fisherman's Platter $15.50 Fish& Chips.............$9.75 A.combination of homemade dough& smothered with cheese..........$5.75 A combination of scrod,clam Fresh native scrod deep fried d h freshest Ja/epenos..........................$6.00 strips,sweet sea scallops and e with only t Beef....................................$6.75 jumbo shrimp deep fried. Enchiladas............... $8.00 ingredients. sauce. Topped e Chicken..............................$6.75 Clam Strip Plate........$9.75 Two corn tortillas filled with your Toppings Tender strips of sea clams deep choice of beef,beef&bean, 0.50 0.75 Nachos Grande 0 Scrod with fried with a light seasoned i,` chicken,cheese,bean, or green peppers pepperoni Freshly made tortilla chips layered 0Lobster Sauce.....$13.95 breading cheeselia/epeno, topped with a fresh tomato sausage with beans, cheese and ja/epeno Fresh native scrod dusted with Tacos.........................$5.75 slices. Served with salsa, special sauce and melted cheese onion bacon guacamole and sour cream...$7.25 bread crumbs baked and topped Shrimp Basket........$12.75 Two taco shells filled with your mushroom pineapple with a lobster mushroom sauce choice of chicken,chili,beef or Beef....................................$8.25 Tender shrimp deep fried in a light black olives anchovies • Chicken..............................$8.25 batter with cocktail sauce vegetables(Soft tacos available). A large ritos r tortilla rolled around and ja/apenos extra cheese A large flour tortilla rolled around Popcorn Shrimp Scallop and y g( garlic ham our choice of fillip beef,bean, LU Combination Plate....$9.00 Tender small shrimp breaded deep Shrimp Scampi....$14.75 Scallop Plate...........$12.75 chicken,beef&bean,chili, , 1 taco, 1 enchilada, 1 burrito with fried and served with an original A generous portion of small sea Sweet small sea scallops lightly2 vegetable)and topped with sauce your choice of filling.beef, spicy sauce............................$6.75 scallops with two shrimp sauteed dusted with a seasoned breading and melted cheese in a garlic lemon butter and deep fried L7 cheese, chicken,chili,bean, Boneless Buffalo Wings L7 vegetables Tostados ...................$8.25 Plump hot and juicy,served with --" celery sticks&blue cheese...$6.50 Lobster Salad Roll..$11.75 9.00 A crisp fried tortilla layered with Fresh lobster meat mixed with n overshan largeas .l flour t tills An overstuffed large flour tortilla beans and your choice of filling. Quesadilla celery and mayonnaise'served Surrounded by lettuce and fresh Flour tortilla stuffed with melted in a roll y '"s- L7 filled with your choice of filling vegetables. Try chicken,bean, and refried beans deep fried and KIDS ARE cheese...................................$5.50 beef or vegetable Vegetable...........................$5.75 topped with our special sauce PEOPLE TOO! Beef....................................$6.25 ` _:€ and melted cheese. Choice of. :...w`.Chicken...... Anyone who feels under 12.Y ........................$6.25 � .-,:..:.,:s: � BEEF Potato Skins CHICKEN Served with fries. Topped with cheddar,bacon and " • sour cream for dipping...........$5.75 SANDWICHES c Hot Dog.................... $3.75 Chili Do 4 50 FAJITAS . 9....................$ Mozzarella Sticks Choice of bulky roll, white or light rye served with fries. � Taco. .. $3.75 Breaded deep fried fingers of Served sizzling hot with green peppers and onion, served cheese .................$5.75 with tortillas, guacamole, salsa and sour cream. Peanut Butter&Jelly$3.75 Ui Charbroiled Beef Roast Beef.................$5.75 Hamburger er...........$6.50 25 Guacamole Di ••• •••••••••�•••••••••• p A hefty portion of ground beef Grilled Chicken $6.75 � Beef .. 11.00 Cheeseburger...........$6.50 Made from fresh avocados and ••• Chicken................... $11.00 charbroiled to seal in the juicy flavor. Ham& Cheese..........$4.75 served with warm chips..........$4.25 � -Tuna Salad................$4.75 Shrimp.....................$12.25 Burger.....................$6.25 Chicken Salad...........$4.75 Cheese....................$6.50 Tuna Melt...................$5.25 Guacamole $6.75............. Ham& Cheese $ SOUPS .......... 4J5 Blue Cheese - - .-- - ........... 6.50 BBQ Beef Sandwich..$5.75 ® Salsa....................... 6.50 Clam Chowder W STIR FRY Prepared daily Your choice stir fried in a li ht oriental sauce with seasonal Bowl...................................$3.75 g Cup.....................................$2.75 vegetables and served over rice • We accept Master Card, Visa& Chili A Gringo's classic � Vegetable ..................$7.50 Shrimp.................... $12.50 American Express. Bowl...................................$3.75 Beef...it .................. $11.00 Scallop ...................•$12.25 Sorry no personal checks. Cup.....................................$2.75 Chicken...................$11.00 Chicken&Shrimp ..$13.50 15%Gratuity automatically rr Scallop& Shrimp....$14.50 added for groups of 6 or more. June 8, 1981 t Ms Christine S, Casey. . : Gringo's, 577 Maim. Street 4 Hyannis, Ma„rt.A t. Dear Ms Casey: You are granted, a' conditional variance from,•Regulation`w14,, Supplement to Minimum Sanitation- Standard's for . 00d Service Establishments, for outside,Aining 'at the Gringo'14 Restaurant,"' ` 577 Main Street," Hyannis. t a This:variance ,is granted with the st1pulatiori, that all cony . ditions• of tour Outside Cafe Ctiter a must 'be' str: ctl adhered' to.. You are limited to _twenty or twenty-four -'sea a`s. der. cided by, the Health Departmenttafter -inspection The Board reserves the-right, to terminate the variance for sanitary;:violations or for conditions ,not speeifical.y out- lined in our outside cafe criteria'. , Very tr y yours Ro er L Chi)ds, airman Ann augh Hit �` Inge, D. " "~ 80ARD OF HEALTH. .. 1 TOWN 'OF BARNSTABLE ti - . � �. •I .A ^t .1 ` • , , •e .- V� yam, ' ��arc� f/Pcr/f` C®�clif /a�dol �,I/p, �/o 6 r �.� fP9uPs�i� a- 11,70a0p for Of fie �a�io floes //P �Pit�ija from A -O^ s, SOPA • Chili - a'Apicy hot award winning recipe served with tostadas & dill pickles 2.25 GAZ CHO - a delightful cilled soup full of freshly chopped vegetables & herbs 1.95 --�— — Botanas Nachos, - a crisp corn tortilla chips covered with beans & melted cheese, topped with chili jalapeno slices 2.50 Guacamole Dip - made with fresh avacadoes served with tortilla chips 3.25 Gelled Gazpacho - our delicious soup gelled and topped with sour cream 2.00 Mexican Pizza - a crisp tortilla layered with cheese garnished with tomato & Onion 4.50 Ensaladas Guacamole Salad - guacamole served on tossed greens.with tomato 3.95 Avocado & Shrimp - sliced of avocado and shrimp on a bed of lettuce with a special house dressing 6.25 Habanera Salad pieces of chicken, slices of avocado, olives, green pepper, onion, pimento on a bed of lettuce with our special house dressing 4.25 Vegetarian Plate - a melange of avocado sliceds green pepper, onion, pimento, on a ' -td bed of lettuce ,garnished with slices of apples, oranges, and topped with our house dressing 4.00 Tacos - the most popular of mexican snacks filled with your choice of meat & fresh vegetables One Two Beef. . . . . .. . . . . . . . . 2. 10 3.25 Chicken. . . . . . . . . . . . 1.95 2.95 Burritos - two large flour tortillas rolled around your choice of filling & topped with sauce and lots of melted cheese Chile Verde. . . . . . . . 4.50 Beef.. . . . . . . . . . . . . . 4.75 Chicken. . . . . . . . . .. . 4.75 Enchiladas - two corn tortillas filled with your choice, topped with a special sauce and melted cheese Beef.. .. . . . .... ... 3.75 Beef and Bean. . ... 3.95 Chicken .... .. . .. . . 3.75 Tostados - a crisp fried tortilla layered with your choice of meat, beans, lettuce, cheese and topped with guacamole Shredded Beef 4.75 Chicken 4.25 Chimichangos - an overstuffed large flour tortilla filled with shredded beef and refried beans, deep fried and topped with our special sauce and sour cream 5.25 Sopaipillas - a puffy mexican bread served with cinnamon, sugar, and honey butter .85 A MUST WITH ANY MEAL THE FOLLOWING IS/ARE THE BEST IMAGES FROM POOR QUALITY ORIGINALS) I M ^C&L DATA FALL MEA T Sr�c S ff 0 �l�xr�nn �s`faur'ant �77 lTaI-n free+ H Onni's , y SJ9uA l k AA Aj"jjAjn e Fw, 'art f prs ��elaS u���dl roaCQ fAcle RD(fej c s fochrd l6 incj 5- -Prom 310a4 t PIL-m*t5 II/W WA dirt , awd ehlp s. zoo .3klubs and floats )0/0/7 � a PatrC) floorvie To O eonciefe r Table Table Table able not - �. 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