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RESORT & CONFERENCE CENTER TWIN BROOKS GOLF CLUB - FOOD - CLOSED
FM- D Bellaire, Dianna to 1 n ��C-D6 l S �-� From: Kevin <coastalgolf@comcast.net> Sent: Wednesday, January 12, 2022 5:34 PM To: Bellaire, Dianna Subject: Re: 2022 Food Permit-Twinbrooks Hi Dianna We will not be selling time/temperature foods.Thanks for the clarification Kevin Sent from my iPhone On Jan 12, 2022, at 4:02 PM, Bellaire, Dianna <Dianna.Bella ire@town.barnstable.ma.us>wrote: Hi, As per our conversation, if you don't sell foods that require Time/Temperature to keep them stable such as dairy, ice cream, sandwiches etc. Then you don't need a permit. If that is the case,then please send a reply email verifying this fact and I will close the permit out of the database. Thank you. Dianna Bellaire Permit Technician Town of Barnstable Health Division 200 Main Street Hyannis, MA 02601 P:508-862-4643 Fax:508-790-6304 Email:Dianna.Bellaire@town.barnstable.ma.us The information contained in this electronic transmission("e-mail"),including any attachment(the"Information"),may be confidential or otherwise exempt from disclosure. It is for the addressee only.This Information may be privileged and confidential work-product or a pri-vileged and confidential communication.The Information may also be deliberative and pre-decisional in natuire.As such,it is for internal use only.The Information may not be disclosed without the prior written consent of the Director of Public Health and/or the Town Attorneys Office of the Town of Barnstable..If you have received this e-ina.il by mistake,please notify the sender and delete it from your system. Please do not copy or forward it.Thank you for your cooperation. CAUTIOWThis 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;! i i Town of Barnstable BOARD OF HEALTH John T.Norman Board of Health Donald A.Gaudagnoli,M.D. T NSTABLE, :C° Paul J.Canniff,D.M.D. s 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, 30513, 146, 189 and 189A; Chapter 111, Sections 5 and 127A, a permit is hereby granted to: Permit No: 949 Issue Date: 01/01/2021 DBA: HYPORT ASSOCIATES /TWIN BROOKS GOLF CLUB OWNER: HY-PORT ASSOCIATES INC Location of Establishment: 35 SCUDDER AVENUE HYANNIS„ MA 02601 Type of Business Permit: RETAIL FOOD Annual: YES Seasonal: IndoorSeating: 0 OutdoorSeating: 0 Total Seating: 0 FEES FOOD SERVICE ESTABLISHMENT: YEAR. 2®21 RETAIL FOOD: $20.00 COTTAGE FOOD OPERATION: Permit Expires: 12/31/2021 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: MOBILE-ICE CREAM: Q� FROZEN DESSERT: Thomas A. McKean, RS, CHO, Health Agent FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: C) � IME D T� Town of Barnstable For Office Use Initials: Paid 1 Amt Pd$ _ AM. Date; Inspectional Services v �'"�' Check# 4<7 16 9. Public Health Division prED Mp'l A Thomas McKean,Director 200 Main Street,Hyannis,MA 02601 Office: 508-862-4644 Fax: 508-790-6304 APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE NEW OWNERSHIP RENEWAL NAME OF FOOD ESTABLISHMENT: ''/ O �,l ADDRESS OF FOOD ESTABLISHMENT � ()`J�% J �� '!I ��5 VA !eo� MAILING'ADDRESS(IF DIFFERENT FROM ABOVE): E-MAIL ADDRESS: r1h0 7 L TELEPHONE NUMBER OF FOOD ESTABLISHMENT: 9-- I TOTAL NUMBER OF BATHROOMS: WEL WATER:YES /N� ...(ANNUAL WATER ANALYSIS REQUIRED) ANNU L: SEASONAL: DATES OF OPERATION:_/_/_ TO 9L NUMBER OF SEATS: INSIDE: OUTSIDE: TOTAL: Of SEATING: MUST OBTAIN A COMMON VICTUALLER'S LICENS FROM LICENSING DIV. ***OUTSIDE DINING REMINDER*** OUTSIDE DINING MUST BE APPROVED BY THE HEALTH DIV.AND LICENSING,AND MEET OUTSIDE DINING REQUIREMENTS. IS WAIT STAFF PROVIDED FOR OUTSIDE DINING? IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S)? TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW) FOOD SERVICE ETAIL 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 �1 OWNER INFORMATION: FULL NAME OF APP LICANT ' SOLE OWNER: /NO D.O.B ►� r 9 � OWNER PHONE# V® ! � 06/D ADDRESS3AIJ r&&W r CORPORATE OWNER: CORPORATE ADDRESS: PERSON IN CHARGE OF DAILY OPERATIONS: V'� 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 OL 2. SIG ATURE OF A LICANT 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/api)lications.asp. OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. NOTICE: Permits run annually from January 1st to Dec.31"each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC 1st. Q:\Application Forms\FOODAPP REV3-2019.doc t Town of Barnstable BOARD OF HEALTH John T.Norman Board of Health Donald A.Gaudagnoli,M.D. BARNSTABM Paul J.Canniff,D.M.D. 200 Main Street, Hyannis, MA 02601 F.P. Thomas Lee Alternate Phone: (508) 862-4644 Fax: (508)790-6304 www.townofbarnstable.us Permit to Operate a Food Establishment In accordance with regulations promulgated under authority of 105 CMR 590.000 M.G.L. Chapter 94 Sections 305A, 3056, 146, 189 and 189A; Chapter 111, Sections 5 and 127A, a permit is hereby granted to: Permit No: 949 Issue Date: 12/10/2019 DBA: HYPORT ASSOCIATES /TWIN BROOKS GOLF CLUB OWNER: HY-PORT ASSOCIATES INC Location of Establishment: 35 SCUDDER AVENUE HYANNIS, MA 02601 Type of Business Permit: RETAIL FOOD Annual: YES Seasonal: IndoorSeating: 0 OutdoorSeating: 0 Total Seating: 0 FEES FOOD SERVICE ESTABLISHMENT: YEAR. 2020 RETAIL FOOD: $20.00 COTTAGE FOOD OPERATION: Permit Expires: 12/31/2020 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: MOBILE-ICE CREAM: GQ� 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: 4' Only: MA For Office Use Initials: ' .� Town of Barnstable Date paid6-7 $ �� &MMSPABLE, . Inspectional Services P� "IAA' �' Check# CGC A059. . Public Health Division Thomas McKean, Director L6� R a'1 200 Main Street,Hyannis, MA 02601 Office: 508-862-4644 Fax: 508-790-6304 APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE 1011411 NEW OWNERSHIP RENEWAL NAME OF FOOD ESTABLISHMENT: ADDRESS OF FOOD ESTABLISHMENT: 3 J SC.-� 8 Q,v AV.- A 1 to tj i " ® / MAILING ADDRESS(IF DIFFERENT FROM ABOVE): E-MAIL ADDRESS: `� � 1 L TELEPHONE NUMBER OF FOOD ESTABLISHMENT: O( Vio TOTAL NUMBER OF BATHROON;S: WELL WATER:YES NO / (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: SEASONAL: DATES OF OPERATION:_/ /_ TO NUMBER OF SEATS: INSIDE: OUTSIDE: TOTAL: SEATING: MUST OBTAIN A COMMON VICTUALLER'S LICENSE FROM LICENSING DIV. ***OUTSIDE DINING REMINDER*** OUTSIDE DINING MUST BE APPROVED BY THE HEALTH DIV.AND LICENSING AND MEET OUTSIDE DINING REQUIREMENTS. IS WAIT STAFF PROVIDED FOR OUTSIDE DINING? IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S)? TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW) FOOD SERVICE RETAIL FOOD-ONLY required for TCS foods(foods requiring refrigeration/freezer) BED&BREAKFAST CONTINENTAL BREAKFAST COTTAGE FOOD INDUSTRY(formerly residential kitchen) MOBILE FOOD FROZEN DAIRY DESSERT MACHINES ... (MONTHLY LAB ANALYSIS REQUIRED) CATERING ... (CATERING NOTICE REQUIRED BEFORE EVENT(SEE PAGE#2) *** SEASONAL,MOBILE & NEW FOOD ONLY*** REQUIRED TO CALL HEALTH DIV FOR INSPECTION PRIOR TO PERMIT BEING ISSUED PLEASE CALL 508-862-4644 Q:1Application FormsTOODAPP 2020.doc OWNER INFORMATION: FULL NAME OF APPLICANT SOLE OWNER: 19/NO D.O.B+ g it OWNER PHONE# �5ye ' &h 9D ADDRESS ?j CORPORATE OWNER: CORPORATE ADDRESS: PERSON IN CHARGE OF DAILY OPERATIONS: List(2) Certified Food Protection Managers AND at least(1)Allergen Awareness Certified Staff All FOOD ESTABLISHMENTS must have 1 Certified Food Protection Manager PER SHIFT. **ATTACH COPIES OF CERTIFICATES** The Health Div. will NOT use past years' records.You must provide new copies and POST THE CERTIFICATES at your food establishment. Certified Food Managers Expiration Date Allergen Awareness Expiration Date 1. 2. togs SI ATURE OF APPLICANT DATE ***FOOD POLICY INFORMATION*** SEASONAL FOOD SERVICE: All seasonal food establishments,including mobile trucks must be inspected by the Health Div. prior to opening!! Please call Health Div.at 508-862-4644 to schedule your inspection. Please call at least Q)days in advance. FROZEN DAIRY DESSERTS: Frozen desserts must be tested by a State Certified lab prior to opening and monthly thereafter, with sample results submitted to the Health Div. Failure to do so will result in the suspension or revocation of your Frozen Dessert Permit until the above terms are met. CATERING POLICY: Anyone who caters within the Town of Barnstable must notify theTown by fax or mail prior to catering event. You must complete a catering notice found at http•//www townofbarnstable.us/healthdivision/api)lications.asp. OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. NOTICE: Permits run annually from January 1st to Dec.31"each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC 1st. Q\Application FormsTOODAPP REV3-2019.doc oFINE roy TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: Date: D Page: of y�P� OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30 A.M. SARNSTABLE. ' 200 MAIN STREET - 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified MASS a YANNIS, MA 02601 MON.-FRI. No Reference R-Red Item PLEASE PRINT CLEARLY H i639- `0m 508-862-4644 ,fDMP, FOOD ESTABLISHMENT INSPECTION REPORT _ c/lti Name Dal Tvoe of T sec ion Ooeration(s) outine Address Risk Food Service pection Level a ai Previous Inspection Telephone esidential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other Inspector Out: Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ 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 17121.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) 81 97TZ' Corrective Action Required: ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or Overall Rating 1 within 90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction: Based on an inspection today,the items ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils FC-4 590.005 6=One critical violation and less than 4ron-critical violations g ( )( ) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If Seriously Critical Violation=F is scored automatically if: no hot 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than 9 non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of 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. 28.Poisonous or Toxic Materials (FC-7)(590.008) 9 violation,4 to 8ron-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 IN PIC' Si ature Print: ppp Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N / r -1 � Dumpster Screen? Y N (� I� '"1� -•��._. / "'-�-. � .--`yam t .....`�%:- .. �,a^ti`x^`.^,+,...�� 1, _.Y• „ '.... �„ ...._-• �i� . ..- -. -- ,.. •• .._ . - .. ...•, '� .r+..' ._ -.1-. Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* F 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 2-103.11 Person-in-Charge Duties Cooked and RTE Foods.* * 19 PHF Hot and Cold Holding g 3-302.14 Protection from Unapproved Additives Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each * 590.004(F) * 7-I01.11 Identifying Information-Original Containers 2 590.003(C) Responsibility of the Person-in-Charge to Other* * 3-501.16(A) Hot PHFs Maintained At or Above 140°F* Require Reporting by Food Employees and Contamination from the Environment 7-101.11 Common Name-Working Containers 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-Presence and Use* * O p y3-302.15 Washing Fruits and Vegetables 3-501.19 Time as a Public Health Control Applicant To Report To The Person In Charge* 7.202.12 Conditions of Use* 3-304.11 Food Contact with Equipment and Utensils* 590.004(l l) Variance Requirements 590.003(G) Reporting by Person in Charge* Contamination from the Consumer 7-203.11 Toxic Containers-Prohibitions* 3 590.003(13) Exclusions and Restrictions* 3-306.14(A)(B)Returned Food and Reservice of Food* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 590.003(E) Removal of Exclusions and Restrictions Disposition ofAdulterated or Contaminated 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS(HSP) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetically Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* P 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11 A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 5-101.11 Drinking Water from an Approved System* 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* Not Otherwise Processed to Eliminate 590,006(A) Bgttled.Drinking Water* 3-401,11(/{)(2) Comminuted Fish.Meats&Game Pathugf,s* 590.006(B) Water Meets Standards in 310 CMR 22.0* 4 602.1 I Cleaning Frequency of Utensils and Food Animals-155°F l5 sec* Contact Surfaces of Equipment* 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130'F 121 min* Eggs* 4-702.11 Frequency rf cesSanitizationEquipment* of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 4-703.11 Methods of Sanitization-Hot Water and 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* Stuffing Containing Fish,Meat,Poultry or 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- Sources* Ratites-165°F 15 sec* ing,mobile food,temporary and residential 10 Proper,Adequate Handwashing p y Game and Wild Mushrooms Approved By 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Regulatory Authority 2-301.11 Clean Condition-Hands and Arms* 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodborne illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special Requirements. 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.1 1(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 3-202.18 Shellstock Identification* 13 Handwashing Facilities 3-501.14(A) Cooling Cooked PHFs from 140°F to 70°F 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Item Good Retail Practices FC 590.000 Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 3-402.11 Parasite Destruction* 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-402. 5-205.1 1 Accessibility, eration and Maintenance Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 Records,Creation and Retention* y' 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/ 6-301.1 I Handwashing Cleanser,Availability 28. 1 Poisonous or Toxic Materials FC-7 1.008 HACCP Plans 6-301.12 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. OOf THE row TOWN OF BARNSTABLE ,HEALTH INSPECTOR,s Establishment Name: Date: Page:. of _ ! p` ~� OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30A.M. BARNSrABLE. ` 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLA OF CORRECTION Date Verified MASS. g. MON.-FRI. HYANNIS, MA 02601 50e-862-4s44 No Reference- R-Red Item PLEASE PRINT CLEARLY lE°M FOOD ESTABLISHMENT INSP19CTION REPORT Name Date T e o T s ectio O�eration(s) utine Address Risk Fo ervice ction _ Level etail Previous Inspection Telephone ntial Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other Inspector Out: Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ 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 ❑ 11.Good Hygienic Practices ❑22.Posting of ConsumerAdvisori,© V Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction:Based on an inspection today,the items ❑ Embargo Emergency Closure ❑ Voluntary Disposal ❑ Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. - 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. )(590.005 25.Equipment and Utensils (FC-4 B=One critical violation and less than 4non-critical violations ) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If infestation of rodents or insects,or lack of 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than 9 non-critical. If no critical water,sewage back-up, 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violations observed,7 to 8 non-critical violations. If 1 critical refrigeration. Within 10 days of receipt of this order. violation,4 to 8nora-critical violations=C. 29.Special Requirements (590,009 Y p _. 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 's Signature Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen? Y N b. Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS . 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross,-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 3-501.15 CoolingMethods for PHFs 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* Cooked and RTE Foods.* 19 PHF Hot and Cold Holding 2-103.11 Person-in-Charge Duties' 3-302.14 Protection from Unapproved Additives* Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F 590.004(F) EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* Other* g3-501.16(A) Hot PHFs Maintained At or Above 140°F* 2 590.003(C) Responsibility of the Person-in-Charge to 7-102.11 Common Name-Working Containers* * Require Reporting by Food Employees and Contamination from the Environment * 3-501.16(A) Roasts Held At or Above 130°F 7-201.11 Separation-Storage* Applicants* 3-302:11(A) Food Protection* P g 20 Time as a Public Health Control 7-202.11 Restriction-Presence and Use* 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.004 11 Variance Re uirements 590.003(G) Reporting by Person in Charge* 3-304.11 Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions* ( ) q Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Rrated or of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated � ) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources g Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Wazewashin Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetical] Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* Y P 7-206.13 Tracking Powders,Pest Control and 3-801.11(C) Unopened Food Package Not Re-Served* 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Wazewashing-Hot Water Monitoring* 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 1 g Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.I IA(1)(2) Eggs-155°F 15 sec 22 3-603.11 AnimalConsu Foods Tat 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 Equipment* ,� Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Ef we!/r@ddr 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 rf Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS .. 4-703.11 Methods of Sanitization-Hot Water and 3-201.15 Molluscan Shellfish from NSSP Listed Stuffing Containing Fish,Meat,Poultry or 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- Chemical* Ratites-165°F 15 sec* Sources* ing,mobile food,temporary and residential 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodborne illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding 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 Handwashin Facilities 3-501.14 A g 3-202.18 Shellstock Identification* g ( ) Cooling Cooked PHFs from 140°F to 70°17 Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 3-402.11 Parasite Destruction* 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 * 5-205.11 Accessibility,Operation and Maintenance Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention Within 4 Hours 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients' Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 29. Special Requirements 009 3-502.11 Specialized Processing Methods* 30. Other 3-502.12 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. TOWN OF BARNSTABLE. HEALTH INSPECTOR'S Establishment Name: Date: Page: of OFFICE HOURS BARNSTABLE.O` PUBLIC 0 MAN STREET 3:30-4:30 P.M. DIVISION : 0- :30A.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified a3. .0� HYANNIS,MA 02601 5os-sz asa4 No Reference R-Red Item PLEASE PRINT CLEARLY .FOM�,e FOOD ESTABLISHMENT INSPECTION REPORT. Name-�� l Date 1C� Pe of T of Ins ec ionor / ` Operation(s) outine Address Risk Food.Service eotion Level ed ai Previous Inspection t� Telephone R dential Kitchen Date: U Mobile Pre-operation Owner HACCP YIN Temporary Suspect Illness t h- 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) ❑ or 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 ❑ 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) tt Corrective Action Required: ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or Overall Rating G� R within 90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction: Based on an inspection today,the items checked indicate violations of 105 CMR 590.000/Federal Food Code. ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other.: 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (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 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If if no critical violations observed,4 to 6von-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than 9.non-critical. If no critical ' water,sewage back-up,infestation of rodents or insects,or lack of 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violations observed,7 to 8non-critical violations. If 1 critical refrigeration. within 10 days of receipt of this order. violation,4 to 8 non-critical violations=C. 29.ZD irements (590.009 Y P 30. DATE OF RE-INSPECTION: Ins ctor's Signature Print: 31. eened from public viewPermit Posted? N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Si atu i Print: Self Service Waft 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* Other* g3-501.16(A) Hot PHFs Maintained At or Above 140°F* 2 590.003(C) Responsibility of the Person-in-Charge to 7-102.11 Common Name-Working Containers* * Require Reporting by Food Employees and Contamination from the Environment * 3-501.16(A) Roasts Held At or Above 130°F Applicants* * 7-201.11 Separation-Storage 20 Time as a Public Health Control PP 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) Reporting by Person in Charge* Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.004(i 1) Variance Requirements 3-304.11 Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions* Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Reservice of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS(HSP) 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources g Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* * 3-801.11(D) Raw or Partially Cooked Animal Food and 4-501.111 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 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. 1 g Proper Cooking Temperatures for PHFs CONSUMER ADVISORY Concentration and Hardness* 22 3-603.11 Consumer Advisory Posted for Consumption of 3-202.16 Ice Made From Potable Drinking Water* 3-401.11A(1)(2) Eggs-155°F 15 sec Animal Foods That are Raw,Undercooked or * 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* 5-101.11 Drinking Water from an Approved System gg Not Otherwise Processed to Eliminate Equipment* 590.006(A) Bottled Drinking Water* 3-401 11(A)(?) Comminuted Fish,Meats&Game Pathogens* Eff".a 11112ool 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22,0* Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and StuffingContaining Fish,Meat,Poultry or 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* g 590.009(A)-(D) Violations of Section temporary and - ide in cater- * Ratites-165°F 15 sec* in mobile food,tern or and residential Sources g� P arY 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/Condltion 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) Critical and non-critical violations,which do not relate to the foodbore 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 13 Handwashing Facilities 3-202.18 Shellstock Identification* 3-501.14(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°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-Q2.12 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 1 Hand Drying Provision 129. 1 Special Requirements .009 3-502.11 Specialized Processing Methods* 30. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria*.. 8-103.12 Conformance with Approved Procedures* S:590Formback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. + .1Ct6/19/2009 11:44 5083850941 GARY CONCORS PAGE 02112 �• PlTCa Model: SG14 S Item# 1 Project A Item number (D � Model SC14S With Options Quantity 0 Tube Fired Gas Fryer � STANDARD SPt CIFICAMONS - CONSTNI.3CfION -� 0 Weided tank with an extra smooth peened finish ensures � .. ;.� easy cleaning. 9 ■ Long-fasting, high-temperature alloy stainless steel heat baffles are mounted in the heat exchanger tubes to provide maximum neatOg and combustion efficiency. 0 Standing pilot light design provides a ready flame when li heat is required.. i, ■ Stainless steel front, door, side, and spiashpack. i — rr Heavy duty 31W(.48 cm)door hinge. CONTROLS 0 Millivolt thermostat maintains selected temperature. automatically between 200°F (93"C)and 400QF (1900C- CE)• ■ Integrated gas Control valve acts as a manual and pilot valve,automatic pilot valve,gas filter, pressure regulator, and automaft main valve. ■ Gas control valve prevents gas flow to the main burner '+ until pilot is established and shuts off all gas flow ;a automatically if the pilot flame goes out. ■ Temperature limit switch safely shuts off all gas flow,if STANDARDACCFSSORfES the fryer temperature exceeds the upper limit. ■ Choice of basket options ■ New Solstice burner/p baffle design.*** © Two nickei-plated, oblong, wire mesh baskets -Increases cooking.production. ❑ One nickel-plated, square,wire mash basket �Ldwers flue temperature. ■ One nickel-plated tube rack -improves working environment. ■ One drain extension -Generates more production per BTU. ■ One drain line clean-out rod *"*Compared to previous models, ■ Fryer cleaner sample K Rear gas connection OPERATIONS N Manual gas shutoff■ 1 li ■ Front 1 v4"(3.2 cm)full port drain for quick draining. ■ Built-in integrgrate(3.2 integrated flue defli�tor port drain valve ■ g° (22.9 cm)clearance allows for'ease of cleaning. ■ Removable basket hanger for easy cleaning ■ 9" (22.0 cm)adjustable.legs ■ Cabinet-stainless steel front, dons, and sides for Tank-stainless steel AVAILABLE OPTIONS&ACCESSORIES 13 Stainless steel back ❑ Basket Lift* APPROVALS ❑ Solid State Thermostat** Q Digital eontroller W CSA Certified © Triple baskets (AGA,CGA) ©. Covers. ■ NSF Listed ❑ Intellifry Computer control"" a MEA Approved CE ❑ Computer back-up thermostat a CE Certified ❑ 9" (22.9 cm)adjustable legs, to Australian Gas Assoc. *Only available with digital or computer controls, Certified(AuGA) (DNSF **Includes matchless ignition, melt cycle, and drain valve interlock switch. Patent Pending Pinky Frialator,Inc., P.O, Box 501, Concord, NH 03302-0501 - 509 Route 3A, Bow NH 03304,USA * Phone(800)25M708•(603)225-6684•Fax(603)225-8472 - www.pitoo.com Lio-t 2s Ftev AS(03/03) Cabana Equipment Boston Shnvvrasq f:nmnarnr I 06/19/2008 11:44 5083850941 GARY CONCORS PAGE 03/12 .. PITCO Model: SG14 S Item# 1 Model SG14S with Options - Tube Fired GaS Fryer 0 t.tu.ar CL ---, - l - a '.A MAJ r. �{IE . eey,aElzzal ^�—� i— 32rhale-al 1M'EOW,L FLUE DEryEC',OR C1yTMALAABKSTLFT �A aa?JBIa7❑ r, 4►I }r 15 il9 E9A.� �i M.N. I IJ i 7tM8)1.8) - FUU.PQJtr GRAIN vAtuE If ,j —.- 0 f I1 i Mu m 518(1.81 i — tWE✓zuOSTA7 .v jLJ 9<E89.s1 +1 I ttrmas-_ OA8 M NNl riON%WCH wr. 46118 CE AND ALOA AQOF,ELS USE Y.INCH BSP '}-_�.,.....J 0 E117.4 AAAnWADIXN.43"NChge CM) . L—� TO THE CCNNCCnoN, 1A 13I10 k Ja7.>J is 17 i p1.71 RAJ r I ,L zrraz Ea.a} E � ,t 1n R-aJ t2,J,acan 21':Y32(E58j aFOOT E1a3 CMJ POWER CpR.D WPPLIEO WITH UPGRADED CDN n;!0L$ INEMA54.1 PLUG On 1 fbYAC UNITS ONLYk - 1 C3as In ut Per Hour 110 000 BTUs/33 kW CE /119 aioule:5 AuGA OUT Rawrnmended Minimum 'For other gas types,contact " Store Manifold Pressure Ourner Manifold Pressure our Dealer/Distributor, Natural Gas r W.C./17.4 mbars/1.75 kPa 4"W.C./10 mbars/1 kPa Cha_k plumbing/gas codas for Lip.Gas 13"W.'-132.4 mbgrs/3,25 kpa 10"W.C./25 moors/2.5 kPa proper as su line sQin , Si ,Rear,Bottom Clearance Informatic, F a Fryer Front Fran rcombustible m0prialto F r Flue Area All Models 6"(15.2 cm) Do not block or restrict the flue 30°(7t3.2 Cm)min. Do not Curb Mount gasses from flowing Into the ventilatbn s stem. A � Awe Control T 40-50 pounds i/olta /Phase/Fre uenc Am 18—23 k Millivolt Not required 0 - - is . , Upgraded controls 115/1/60 1.7 (solid state,digital, Cooks 88 Ibs(40 kg)of fries per hour Computer,basket lift 1 220-230,240/1/50 0.9 Frying Area 14 x 14 x 4 in Upgraded Wntrol5 options include matchless ignition,mek cycle and (35.6 x 35,6 x 10.2 cm) drain valve intarlook at no additional am . Ml��'IINNIWQ M. Model 5hl to VYei ht Shi in Cube Shipping H x W x L Single Millivolt 190kg s 9 t. 45 X x 16 41 x 38 yz In 66 114.9x47.6x97.8cm Single Upgraded Controls 200 Ibs 0 33 fL3 58 x 22 x 43 yz in 91 k .93 W 147.3 x 57.2 x 110,5 cm u Add 5a Ibs 23 for Basket Lifts VolR if,I A Provide PkCo Model SCi14$tube fired gas fryer. Fryer shall have an atmospheric burner system combined with four stainlegs steel heat tubes utilizing high temperature alloy stainless steel bafEleg, Fryer shall have a deep coot zone;minimum 23%of fatal oil capacity to trOP burnt particles,crumbs and black specks. Fryer cooking area shall be 14"x 14"(35.6 cm x 35.6 Cm)with a cooking de th of 4° 10.2 cm. Heat transfer area shall be a minimum of 600 g inches 3 871 s .em. Provide amessories as follows: d A t � a A N Frying a wide variety of foods in a limited amount of space. Frying that requires a high volume production rate. Pitc0 Fdalator,Inc., P.O.Box 501, Concord, NH b3302-0501 • 509 Route'3A, Bow NH 03304, USA ' m Phone(800)258-3708•(603)225-6684+Fax(603)225-8472•wwwpitw.com L10-123 Rev 03(o2/0a)3peCftaEona subject to cryeRge wly outnorlce. Printed in the USA Cabana EQuipm;R Rnctnn . hnwracex OV,1912002 11:44 5083850941 GARY CONCGRS PAGE 05/12 MAGIKITN Model: FM-RMB-636 Itef W 2 Project Item No. Quantity FM-RMB-6001 FM-SMB-600 Floor Model Radiant or Ceramic Coal � Gas Charbro'lier EXTERIOR CONSTRUCTION CD 11 Double-walled outer cabinet .._ m Fully insulated -=----- ---—----------- ----- -- ----------- _Stainless steel sides,front;back and bottom-- ----—-- - -- ■ Top Grid-112"(12.7mm)cold-rolled steel rods INTERIOR CONSTRUCTION A 95%stainless steel 0 All stainless steel burners and radiant bumer covers OPERATION c� m Free floating top grid allows for expansion and contraction without a warping IN E-Z Tilt top grid drains 70%of grease Into front trough m FM•RIl9840-Stainless steel V-shaped radiant for each burner m FM-SMB-600-Ceramic coal screen m Front mounted individual burner controls ©4 burners(FM-MMBISMB 624) 0 6 burners(FM-RMBISMB 630) E J 7 burners(FM-RMSISMB 636) .....9 . . 010 bumers(FM-RMBISMB 648) { 313 burners(FM.RMBISMB 660) _ PPrt•RMO.636 Shown ❑16 burners(FM-RMS/SMB 672) STANDARD FEATURES j OPTIONS AND ACCESSORIES m Convertible design allows operator to quickly change from radiant to (AT ADDITIONAL CHARGE) coal style cooking with use of an optional conversion kit. ■ Runner tube pilot system ❑ m 0 Ceramic Kitsc coal option for FM-RMB-600 0 Round rods top grid with standard spacing C ❑ Radiant option rid N 6152 s � )FM-SM& ® Water tubs a MagiKrome Top Grids " 4mm stainless steel front service shelf ❑ Standard Spacing m Utility bar for quick access cooking utensil storage 0 Fish Spacing 9 Lower storage area d -Scround Rods Top Grids m Removable grease box El Standard Spacing 0 6"(152.4 mm)adjustable bullet legs 0 Fish Spacing ra Cleaning brush m Extra Deep Service Shelf 2 One year limited parts and labor warranty* ❑ 8"(203.2 mm) i 0 10"(254 mm) For all intemabonal markafs,contad your bcal dlstdbutor. Q 12"(304.a mm) Ci lower Rack es ❑ Round Rods Top Grid with Fish Spacing Ar, E l Fajita Top Grid Tia�w° r, El Smoker Boxes ® ® C US C - C 0 Casters ❑ Pan Cut Outs in Service Shelf 0 Safety Pilot 0 Flexible Hose and Disconnect Fittings 0 Cutting Board Ll MagiGdddle ❑ Back Shelf ❑ Top Grid Scraper MAGIKITCH'N 0 Slip on Covers wwwblodgett.com ❑ Side and Back Extensions P.O.Box 501 Concord,NH 03302.0501 Toil Free:(800)258-3708-Phone(603)225. W•Fax:(603)22W72 t-;rlhana FniiinMAnt I=lnaMn '.Qhn1nrr-acs.f'MMn-a"%' n,...... 4 06/1912008 11:44 5083850941 GARY CONCORS F'AGE 06i12 MAGI.I'CITN It.AodeL.FNI-IRMS-636 Item# .2 9 � I FM-RMB-600 /.FM-SMB-600 APPROVAL/STAMP 6" 27-1/2"(698.5mm)--- r--�- See Below (203.2mm I 32" 13A" (889mm) 40" (663.6mm) (10 M) 5-3/6-' 27-3/4" a7B" (136.5mm) (704_gmm) (276.2mm) fr6/8" (168.3mm) i.w_. SWRT FORM SPECIFICATIONS Provide MagltGtch'n floor model radiant or ceramic coal gas charbroller.Unit shall be gas heated and shall cook by means of gas burners.Charbroiler shall be dingle unit supported by (specify legs or casts,Unit shall be double walled stainless steel corislrllclion,and fully insulated on all sides.Provide w10 lnEiBWderlt gas burners.Individual 6umer controls shall be mounted every 4 to 1/2 61Cha8 for flexible use Carrvertihfe design allows operator t0 tµilcltly Change tram radiautsoq sue!rle cooking JI us®oFd+t optiotlal Omnersion kit Provide options and acmwdes as lndlcated. DIMENSIONS: GAS Si1PIPLY: Floor space. 3/4"NPT FM-RMB/SMB 624 24"W x 35-1/2"D(6KI5 x 901.7 mm) �"*. Manifold pressure: - MB/S 630 "Al x 35-1/2"D(762 x 901.7 mm) �' "^�-•�L-4"W,C •Propane-10°W.0 FMRM6/SM�63fi 36" x 112"f3(gr 4x 1. Mm x - 19 x 1, m) MAXIMUM INPUT: FM-RMBISMB 660 60"W x 35-1f2"D(1524 x 901.7 mm) Per Burner 15,000 BTU/Mr. FM-RMBISMB 672 72"W x 35-1/2"D(1828,8 x 901,7 mm) FM-RMBISMS 624 60,000 BTU!/Hr. Working height k-RMAll models. 35"(889mm) FMBJSMB�10 ,'NCooiting area M81SM8 FM-RM8/SM8 624 513 sq.in.(331,330 mm2) FM-RMB/SMB 660 195,000 BTU/Hr. FM-RMS/SMB 630 662 sq,in.(427,096 nI FM-RMBISMB 672 240,000 5TU1Hr. FM-RMBISMB 636 810 sq,in,(522,579 mm2) SHIPPING INFORMATION: FM-RMR/SMB 648 1107 sq,in. 714,975 mrn� Approx.weight: Crated Uncrated FM-RMBISMB 660 1460 sq.in.�941,934 mm') FM-RMB/SMB 624 210 Ibs.(95.2 kg) 175 Ibs,(79.4 kg) SM FM RA/SMS 672 1704 sq.in.(1,099,353 mm ) FM-RMBISMB 630 280 Ibs.(127 kg) 245 lbs.(111 kg) Top gild FM-RMBISMB 636 350 Ibs.(158.7 kg) 315 lbs,(142.9 kg) FM-RMB/SM8 624 One 20-314"W x.24-3/4"D(527.1 x 628.7 mm)god FM-RMBISMB 60 425 lbs.(192.7 kg) 390 tbs.(176.9 kg) FM-RMBISMB 630 One 26-3/4"W x 24-314'D(679,5 x 628.7 mm)grid FM-RMBISMB 660 565 lbs.(256.2 kg) 490 M.(222 kg) FM-RMBISMB 636 One 32-314"W x 24-3/4"D(831,9 x 628.7 rnm)grid FM-RMB/SMB 672 705 tbs.(319,7 kg) 630 Ibs,(285.7 kg) FM-RMBISMB 648 Two 22-318"W x 24.3/4"D(568.3 x 628.7 mm)grids Crate$l=. FM-RMBISMB 660 One 18-1/8°W x 20f4"D(460.4 x 628.7 mm)grid FM-RMBISMB 624 31"x 46"x 40°(787A x 1168.4 x 1016 mm) Two 20-1/2"W x 24-3/4"D(520.7 x 628.7 mm)grids FM-RMBISMB 630 37"x 46"x 40"(939.8 x 1168.4 x 1016 mm) FM RMBISMB 672 One 34-3/8°W x 24�/4"D(873,1 x 628,7 mm)grid FM-RMB/SMB 636 43"x 46"x 40"(1092.2 x 1168A x 1016 mm) Two 24-1/8"W x 24-3/4"D(612.8 x 628,7 MM)grids FM-RMBISMB 648 55"x 46"x 40"(1397 x 1168.4 x 1016 mm) NOTE. The company fesetves the right to make suhsfitutions of FM-RMB/SMB 660 67"x 46"x 40"(1701,6 x 1168.4 x 1016 MM) components without prior ndtt a FM-RMB/SMB 672 79"x 46"x 40"(2006,15 x 1168A x 1016 mm) MAGIKITCH'N www.blodgeti.com RO,Box 501 Concord,NH 03302-0501 Toll Free:(800)258.3708-Phone(603)225.6684-Fax:(603)-225-8472 Printed in U,S.A. NOT):FOR COMMERCIAL USE ONLY PIN110-136-0011eevA (11M) CahAna EnLlinment Anstnrt -t'ihnUvrstcr- r..mmnanv _7 �06/19/2008 11:44 5083350941 GARY CONCORS PAGE 04/12 PITCO Modef: SG14 S item# 1 mW R f t Oeluxe iflstaflatfge tits dt Hose Assemblies With S&VFadm MN MMMMMIII Gas Supply End ton8gtrrstion hraide(kia. 84" 30" q$ 6py, 7Y" DELUXE KIT" 1650KIT24 1650Ki136 16517KTf48 1850KtTSQ 1650KT172 Stainless Steel r. . I Braid- Stainless Sfiiel1660BPO24 1650t3PQ36 1850HPQ48 16508PO80 IOWBM72 Tubing W"'""f1EIDXE W* 1675KIT24 1675t0T36 1875KIr48 1675KTT60 1675Kr[72 AgtlmlCrobiai 4 BASIC KIT" C3/DVIS750POR24 1675$ 38 16758POR48 1876OPQR6B 16758POR72 PVC Coating HDSE ASSEMBLY 1875BPQ24 1675BMS 167513151118 10758PQ60 1875EP072 T" DELUXE15T* 1810OKtr24 10100KIT38 161GOW48 16100KIf60 18100KIT72 Stress Guard Rotation [7 BASIC *" 1" 161MBP01t24 161OMPM3E 10100BPQR48 16=0PORBO 161008PGH72 Technology HOSE ASSEMBLY 16100OPO24 161DORMS 161660148 16100BPQ60 1610001307Z DELUXE w 1812SKIT24 16125KII36 16125KIT48 18125KIT8o 16125KTT72 BASIC KIT** 1.1/4" 161258POR24 18125BPOR36• 16v58POR40 16125BPOR60 16125BPOR12 HOSE ASSEMBLY 16125813024 161258PO36 16125OPM 16125OM(I 1612513P1177 Snapfast Quick- Disconnect. t;EN6Tp3 Part# Inside Dia. 12" 241' 36" 48" 68.R 72" _ 16508PQ i/z" 98,000 87,000 77,QOO MOM 60,= 55,000 1675BPLI 3/4" 260,000 232,OD0 218,000 180,000 158,000 139)= Equipment End 1670DOPQ in 425,000 414,000 379,000 334,800 294.= 279;000 18125BPO 1-1/4" 783,000 685.000 615,000 541,UCO 476,000 419,000 NSF Interoetianai Criteria G2,Special Equipment and/or Devices JEL DORMONT BLE HOSE-, Tubing ...................Annealed,304 stainless steel fASTM A240) Braiding.................Multi stmaj 304 stemless areal wire Ipp ANSI Z21.89/CSA 636-Connectors tar Moveable Gas Appliances Coating .......'..... Aniimicrogisl(patent#6,742,815)INC,malls at 3501,,coating will P° net Ind a'Berne;blues color indicates braided connector t: ANSI Z'11.41/CSA 6,9-Ouick418connect Devices for Use Nth End Fitbrtgs .farboA steer;zinc and yellow dichromate coati>tg Gas foal Stress Guard............W rotation of end Sittings at bath ends before and after Meets requirements of ANSI Z223,11/NFPA 54-National Fuel installation(pntant pending) Gas Cede Aefer to ........ cats DaiMiseonnecl Blass�K car 0 Met threaded and fittings,and aluminum collar log page 23 for additianal•appr>,vals fi•certifications and .... Dormant gas connector limited r6dme-warranty Therrna!ShuFgtt „..,Polymer insert in OD melts when internal temperatures aneed 350°F, to Out on gas&W Snapfastis not for use in temperatures lass than 32OF KfiS IAI � FJbow ...................WIN*imn-2included Heswif ft Ceb3e...,.....PVC caeleA mebon at*multktrand cahie Valve INK, full .................... Port brass gas bail value RA$IC KCr$lE tE..The Dormant Blue Hose and restraining cable and ftafdwara ragrared for sasterfltourrfsdinstallat os 1-ItIt1RlV94� AVEXASO THE OVAER€NCE IWIOMOIMI Cabana Eauimment 9;;gtnn Ghmvrratak r^Mnnn.'r y06/19/2008 11:44 5083850941 GARY CONCORS PAGE .07/12 TRUE Model: TUC-48 Item# 3 ALA 0 TRUE FOOD SERVICE Project Name: EQUIPMENT, INC. Location: 2001 East Terra Lane P.O.Box 970.O'Fallon,.Missouri 63366 SIS# (636)240.2400,Fax(636}272.2408•(800)325-6152,Intl Fax#(001)636-272-7546 Item #' Q y. Parts Dept(800)424-TRUE q-Parts Dept Fax#(626)272-9471•WWWAruemfg.com I Model 4. Model: QQ." Un die'rCo ul nte Solid Door Re i ► True's undercounter units are designed with enduring quality that protects your long term investment, 3. ► Designed using the highest quality materials and Components to provide the user with colder product temperatures,lower utility costs,exceptional food safety and the best value in today's ?� food service marketplace. ► Oversized,environmentally friendly(134A)forced-air refrigeration system holds 33°F to 38"F(.511C to 3.36C). ► All'stainless steel front,top and cabinet ends. Matching aluminum finished back. ► Front breathing. ► Foamed-in-place,high density polyurethane insulation(CFC free). �, +�u4�,� ��r> i" w ► Heavy duty PVC coated wire "OFshelves. ROUGH-IN DATA Spec nations subject to change without notice. Chart dimensions rounded up to the nearest 9/s"(mininieters rounded vp to neyl lvhoie numper), Cabinet Dimensions Capacity (inches) Crated (Cu.Ft.} (mm) Cord Length weight NEMA (total ftJ (lbs.) Model Doors (liters) shelves L D7 H* HP Voltage Amps Config. (tota!m; (kg) TUCA8 2 12,0 4 483/8 301/8 293/4 t/5 11.5/60/1 5.0 5-15P 7 270 340 1229 ?66 756 113 230-24015011 4.2 ,A 2113 123 t Depth does not include 1"(26 mm)for rear bumpers. A Plug type varies by Country. ' Height does not include 61/4"(159 rnrn)for castors or 6"(153 mm)for optional legs. APPROVALS: RvarL40tl aT- 6/07 Printed in U.S.A. Ca ana-Equioment Boston.Sttawr..aaa C:mmnanv 6/19/2008 11.44 5083850941 GARY-CONCORS PAGE 08/12 TRUE Model: TUC 48 Item# 3 Model: TUC-48 - . . STANDARD FEATURES DESIGN • Interior-attractive,NSF approved, ELECTRICAL • True's commitment to using the white aluminum liner. 300 series Unit completely pre-wired at factory highest quality materials and oversized stain nd less floor with coved corners. a ready for final connection to a refrigeration systems provides the user • Insulation-entire cabinet structure. 115/60/1 phase, 15 amp dedicated with colder product temperatures, and solid doors are foamed-in- outlet. Cord and plug set Included. lower utility costs,exceptional food place using high density,CFC free, safety and the best value in today's polyyurethane insulation._ • 115/6Q/1 food service marketplace. • S°(127 mm)diameter stem castors- NEMA-5-15R -SYSTEM-'---------------locks-provided'on'front set-36° ---- - - - -- - ----------- ------ - ------I ■ Factory engineered,self-contained, (915 mm)work surface height. capillary tubes stem using DOORS OPTIONAL FEATURES/ACCESSORIES environmentally friendly(CFC free) • Stainless steel exterior vulth white Upcharge and lead times may apply. 134A refrigerant. aluminum liner to match cabinet ©230-240V/50 Hz, • Oversized,factory balanced interior, 0 6"(153 mm)standard legs. refrigeration system with guided • Each door fitted with 12" (305 mm 0 6° (153 mm)seismiciflanged legs, airflow to provide uniform product long recessed handle that is foamed- 0 21/2"(64 mm)diameter castors. temperatures. in-place with a sheet metal interlock to 0 Barrel locks(factory installed). • Extra large evaporator coil balanced ensure permanent attachment. Requires one per door, with higher horsepower compressor • Positive seal self-closing doors with 906 0 Basic overshelf. and large condenser;maintains stayopen feature. Doors swingwithin 0 Si n le Sandwich/salad service shelf. O Single utili shelf. cabinet temperatures of 33"F to 38°F cabinet dimensions. � (.5°C to 3.3"C)for the best in food + Magnetic door gaskets of one piece 0 Do 7uble unlit shelf, preservation. construction,removable without tools 30* (762 mm)deep, /2"(13 mm)thick, • Sealed,cast iron,self-Lubricating for ease of cleaning. white polyethylene cutting board. evaporator fan Motor(s)and larger fan SHELVING Requires L brackets• blades give True undercounter units 0 30"(762 mm)deep, 1/2" (13 mm)thick, a more efficient row velodt high + Four(4)adjustable, heavy duty PVC composite cutting board. Requires"L-, volume airflow design. This unique coated wire shelves 27 /t6"L x 16'D brackets, design ensures faster temperature (S48 mm x 407 mm). Four(4)chrome C3 Heaver duty,16 gauge tops. recovery and shorter run times in the plated shelf clips included per shelf. 0 Exterior rectangular digital busiest of food service environments. Shelf support pilasters made of same thermometer(factory Installed). • Condensing unit access in back material as cabinet interior;shelves 0 ADA compliant models with 34° of cabinet,slides out for easy are adjustable on 1/z"(13 mm) (864 mm)work surface height. maintenance. increments. 0 Low profile models with recessed MODEL FEATURES castors. 31t/7° (810 mm)work surface CABINET CONSTRUCTION • Eva epoxy height. • Exterior-stainless steel front,top and pnate t e e o coated or 0 Remote cabinets(condensing unit cabinet ends. Matching aluminum • eliminate the potential of corrosion. supplied by others;system comes finished back. NSF-7 compliant for open food standard with 404A expansion valve product, and requites R404A refrigerant). Consult factory technical service department for BTU information. PLAN VIEW (1535 mm) 4$5/16 2116 mini (764 ' 2 toes corn) �. (545 mm) (7s4 mm) (28 mm) --- 77 293/4" (726 mm) 35tslts" (913 mm) i 25/.�s° ::;::.::.:. ($9 mm) S" , 'WT {g9 mm) 321 mm) 19/8° ELEVA770N (a99""") (158 m»+) RIGHT V41 W WAttitANTY METRIC DIMENSIONS ROUNbED UP To THE One year warrants on all parts NEAREST WHOLE A41LLIMETER :deer„ model E)evation Ri and labor and an additional 4 -- KCL 3 Plan 3G year warranty on compressor, SPWFICAT ONS SUBJECT To CHANGE TUC48 TFQY02E TFQY025 TFQY02P TFQY023 (U.S.A.only) WITHOUT NOTICE TRUE FOOD SIERVItiCEE EQUIPMENT 2091 Easf Terra Large•P.O.Box 970 VFallon,Missoori 63366•(636)240.2400°Fax(636)272-2408 4(800325.6152•Intl.Fax#(001)636.272-7546 a www•truemfg.com Cabana Equipment Boston Showcase Comnanv Par,¢ q-9 15/19/2008 11:44 5083850941 GARV CONCORS PAGE 09/12 TRUE Modell. TUC-27E Item# 4 TRUE FOOD SERVICE ProjeCt Name: 0 EQUIPMENT, INC. Location: 2001 East Terra Lane•P.O.Box 970.O'Fallon,Missouri 63366 Sty# (636)240.2400•Fax(636)272-2408*(800)325-6152•Intl Fax#(001)636-272.7546 Item#' ty. Parts Dept(800)424•TRUE•Parts Dept Fax#(636)272-9471 •www,tiuem'fg.comn I Model#; Model: - TUC-27F . . _ [► True's undercounte.r units are designed with enduring quality o that protects your tong term investment. Designed using the highest quality materials and componentsprovide the user with colder product temperatures,lower utility costs,exceptional food safety and the best value in today's food service marketplace. P Oversized,environmentally friendly(11404A)forced-air refrigeration system holds -107(-23.39C). Ideally suited for both frozen foods and ice cream. IP All stainless steel front,top and ends. Matching aluminum finished back. I! Front breathing. Heavy duty PVC coated wire shelves. Automatic defrost system time- Initiated,time-terminated. , Foamed:in-place,high density polyurethane insulation(CFC ;. free)- ROUGH-IN DATA specifications subject to change without notice, chart dimensions rounded up to The nearest'Is'(millimeters.rounded up to next whole number). Cabinet Dimensions Crated Capacity (inches) (mm) 'Cord Length Weight (C+� Ft) N1:MA (total ft,) (Ibs.) Model Doors (liters) Shelves 1 pt I{* E{p Voltage Amps Config. (total m) (kg) TUC-27F 1 6.5 2 275/a 1 301/s 1 293/4 1/3 115/60/1 83 5-15P 7 195 185 702 L 766 756 113 230-240/50/1 3.4 A 2.13 89 + Depth does not include 1°(26 mm)for rear bumpers, A Plug type varies by country, Height does not include 6114"(159 mm)for castors or 6"(153 mm)for optional legs. gPPfdOVAw:S: i4VA1LA8LF A)' YCRR Vie. Y 1/08 Printed in UTA. Cabana Eauiment Boston Showrtgsp Cmmnanv. Panaa� n-1 Q5/19/2008 11:44 5083350941 GARY CONCORS PAGE 10/12 TRUE Model: TUC-27F Item# 4 Model: v 6 TUC-27F STANDARD FEATURES DESIGN Interior-attractive,NSF approved,white ELECTRICAL ■ True's Commitment to using the - aluminum liner. 300 series stainless steel • Unit completely pre-wired at factory and highest quality materials and oversized floor with coved corners. ready for final connection to a 115160/1, refrigeration systems provides the user • Insulation-entire cabinet structure and phase, 15 amp dedicated outlet. Cord with colder product temperatures,lower solid door is foamed-in-dace using high and plug set included. utility costs,exceptional food safety and density,CFC free,polyurethane insulation- — - — -the best value in today's food service • 5".(127 mm)diameter stem castors-locks 115/60/1 _marketplace.------- -- _._--- --------Pravidedfrorrtset.--36° -t--�. KIEMA-S.-iSR.-------- REFRIGERATION SYSTEM surface height. • Factory engineered,self-contained, DOOR OPTIONAL FEATURES/ACCESSORIES capillary tube system using environmentally . Stainless steel exterior with white Upcharge and lead times may apply. friendly(CFC free)R404A refrigerant. aluminum liner to match cabinet,interior. 0 230-240V/50 Hz. - Oversized,factory balanced refrigeration Door fitted with 12' (305 mm. )long 0 6"(153 mm)standard legs: system with guided airflow to provide recessed handle that is foamed-in-place 0 6°(153 mm)seismic/flanged legs. uniform product temperatures, with a sheet metal interlock to ensure 0 27/2"(64 mm)diameter castors. • Extra large evaporator coil balanced permanent attachment. 0 Basic overshelf. with higher horsepower compressor and positive seal self-closing door with 90' 0 Single utility shelf, large condenser;maintains-10°F(-233°Q stay open feature. Door swings within 0 Double utility sheff. cabinet temperatures. Ideally suited for cabinet dimensions. 0 Stacking collar, both frozen foods and ice cream. Magnetic door gasket(s)of one piece 0 30"(762 mm)deep, 1/2'(13 mm)thick, • Sealed,cast iron,self-lubricating construction,removable without tools for white polyethylene cutting board, evaporator fan motor(s)and larger fan ease of Cleaning. Requires"L"brackets. blades give True undercounter units a SHELVING 0 30°(762 mm)deep,1/2°(13 mm)thick, more efficient,lowvelocity,high volume • Two(2)adjustable,heavy duty PVC coated Composite cutting board. Requires"l" airflow design. This unique design wire shelves 23114'L x 16*0(591 mm x brackets. ensures faster temperature recovery and 407 mm). Four(4)chrome plated shelf 0 Heavy duty,15 gauge tops, shorter run times in the busiest of food clips included per shelf. 0 Exterior rectangular digital temperature service environments, • Shelf support pilasters made of same display(factory installed). * Condensing unit access in back of cabinet, material as.cabinet Interior;shelves are 0 ADA compliant models with 34°(864 rent) slides out for easy maintenance, adjustable on 1/2'(13 mm)increments, work surface height. ■ Automatic defrost system time-initiated, MODEL FEATURES 0 Low profile models with 317/8"(8.10 mm) time-terminated, • Evaporator is epoxy coated to eliminate work surface height. CABINET CONSTRUCTION the potential of corrosion. 0 Remote cabinets(condensing unit ° Exterior-stainless steel front,top and - NSF-7 compliant for open food product, supplied by others;system comes Standard cabinet ends. Matching aluminum with 404A expansion valve and requires finished back., R404A refrigerant). Consult factory technical service department for BTU information. PLAN VIEW 5529/32° (1421 mm) 27s/16" 2427132" 3011W, 1 (7D1 mm) I (632 mm) (7.64 mm) f11+mm) --- i 29/4" (756*m) (913 mm) i ' 25/16" _ •------ '(59mm) 027 mm) 37I8° (321 mm) (99 mm) 5/16' 63/1 6" � ELEV,4TI(1!v f7 mm) (158mtn) FIGHT VIEW. WARRANTY METRIC DIMENSIONS ROUNDED UP To THE One year warranty on all parts NEAREST WHOLE MILLIMETER 41Att Mode( t tevatlon Right Piar) 3D and labor and an additional 4 KO year warranty on compressor. SPWFICATIONS SUB,IECTTO CHANGE TUt-27F TFQY91E TMY015 I WQYOtP Tz QY013 (U.S.A,only) WITHOUT NOTICE TRUE IFOOD SERVICE 3EQD61P9MIIENT 2001 East Terra Lane•P.O.Box 970.011'allon,Missouri 63366-(636)244-2400•Fax(636)272-2400•(600)325.6152°Intl.Fax#(001)636•Z72.7546 a www.truernfg.coM Cabana Eauinma6t ptrx�nn.CF,nwr•a�ea C`nrnn�r»r n.,..,.. A 96/19/2008 11:44 5083850941 GARY CONCORS PAGE 11/12 KROWNE Model: HS-2 Item#5A molm. n e r , Model: Item #: Quantity. Model HS-9 Model HS-1 Project; �5` • Fabrication; One piece 904 series stainless steel,All seams _ tig welded and polished. Model 14S,2 ` ',� Model HS-4 • Bowl: p Deep drawn with Stam ed rim on 17"models I.� to prevent spillage. „,�. ' Wail Mounting Bracket: C Oset design for added strength. ;�' Faucet: 4"OC faucet supplied(wall or deck). F • Drain: Stainless Steel Model HS-5 Model H" • Drain with Overflow: /} Stainless Steel with plastic overflow tube and l Inlet. • Plumbing: 1/2"iPS hot and cold water. 1 1/2` IPS drain outlet, zz i ,r Model HS-7 Model HS-8 Model HS-10 CD 4"d Approved By: Metal Corporation ',hone: 800-631-0442 257 Verona Ave. Newark, New Jersey 07104 FAX. 973-4&5-1424 °Z www.krowne.com sales@krowne.com 2.1 r.AhanPi l=miinmPnt Rnctnn ;Zh , rr•aera(`r,rr mmme .,..... GA a `96/19/2008 11:44 5033650941 GARY CONCORS PAGE 12/12 KROWNE Model: HS-2 item#aA s own Model: Item #: Quantity: a'ect:� 1 � HST HS-1 HS-2 f— 92•-1 12 lbs. r4l a 12 Ibis. 14 lbs. 2" a• ;n------------ TT 7 a• J 4L_ ,.,rxiPe�I—e L,o +"�'°'f �—e• I—tn„ eare-a `�-,,»r�� I�ers,e HS-4 HST +r 14lb8. �i'a 15lbs. —ta it Ibs. s• z° tL ,� � y4H 6Cb Q{.i 9910 ,o• e•,e,2. " a' to ta- 14 HS-7 HS-8 MS-10 30 IN, r—74 351bs: 19 lbs. `1 — 4' a• I � 4-114„ qa. .i L e„41 ErIS•5•� �arr�s .,rrus SSrA' i2' � 7w/a g g� QptlQOnS: check box(es)for required option(s) ❑ H-104 Wall Mount Soap Dispenser ❑ H 1109 Fafucet Upgrade ❑ H-105 Wall Mounted Towel Dispenser ❑ H-100 1 1/2" IPS Chrome Plated P-Trap ❑ H-106 One Slde Splash(specify,side) ❑ H-102 Wrist Handle Faucet ❑ H-107 Two Side Splashes ❑ H-103 Wrist Handle Kit ❑ H-108 Stainless Steel Skirt Plumbing Requirements; El H-110 Side Support Brackets Install 38"Working Haight Approved By: 1/Z Faucet Supply 12"from now 1 1/T°Draln Une 23 1/4•from Floor Due to cur commitment to continued product Improuerner t, apeemClatk,n s am subject to changg without notice. 0111 ne betel Corporation Phone., 800-631-0442 257 Verona Ave, Newark,New Jersey 071044 FAX. 973-4851424 02M www.krowne.com salesfkrolwnexom Cabana &huiomtt lnt Rnca+nn Zhn+arr+aad"r`nrr,n�r.v a°...... s n n i {X � •TRU..E � «ate �3 � ModeI11,1DD: EZ A/A# TRUE FOOD SERVICE Project Name: EQUIPMENT, INC. Location: St.Charles Industrial Center•P.O.Box 970.O'Fallon,Missouri 63366 Item #: S/S# (636)240-2400•FAX(636)272-2408•(800)325-6152•www.truemfg.com Qty' Parts Dept.(800)424-TRUE•Parts Dept.FAX#(636)272-9471 Model#: Model: Direct Draw Beer Dis• - TDD-3 . . ... s<: '... �.. 3_.,a,xv_.3:r:.:. 3b"ex?.s2.iFlr :-'\;.:.: ..�.�:.;'�.:.,*,,,'\ � i3:3:33�::•• 3 3'P4i � drsPenseQ are n� rJn qu I arfc!via#t e� ,_< per coma end cu lt�e rhesto°tqua' y ti7�etatsa ct�e�sz�c�x rol ier�proN g peraturf nd baf trb ibte ee r I � � 3rf 3cs r �lg,r« ib s� S —Wtf(5 o ° n may? �����esistarlt�l min�t�d�bla voiy) � �r�ont and�sf es�atch3rng�lac „� (► (nterlb00 serifs stal Less te��loor (3�i1m) rernfborceii�lrp d F�ewyau e aluattz�d S,e . t?prbvdir�ip,e p crag ttl laM etwr sit Mess steAasf,la edkt�ereolunlns Caldi�r�ls d�rec�ed�r�rf�k?e` �:, ealu�m'"'�i`s`'�to�r� uefaa�m�n�a3 cis maxlmlze r beer oars' �� � ITS Ca`bIn t StrsU�".�1C�e ditll�,� �si�fieg � rtsr C� f�ee� `r�lyuretha ins' 1a iarl jf R� �vu�� add � .-r }�;• Specifications subject to change without notice. Chart dimensions rounded up to the nearest 1/8"(millimeters rounded up to next whole number). Cabinet Dimensions Crated Capacity (inches) Cord Length Weight 1/2 (mm) NEMA (total ft.) (Ibs.) Model Doors Barrels L D H" HP Voltage Amps Config. (total m) (kg) TDD-3 2 3 691/8 271/8 37 1/3 115/60/1 8.5 5-15P 7 335 1756 689 1 940 1/3 230-240/50/1 4.2 ♦ 2.1 152 Height does not include 151/4" (388 mm)for draft arms. ♦Plug type varies by country. S A C APPROVALS: AVAILABLE AT s VEA ® U NSF, q 12/05 Printed in U.S.A. €EBarE UI ment�� � `3a3Bo's'tonS3howcaseCam a.,� � �� Model: - aTDD-3 ' ' '" . x �j j i•: yii DESIGN • Interior-300 series stainless steel floor • Convenient 1/2" (13 mm)barbed T drain • True's direct draw beer dispensers are with 1/2" (13 mm)reinforced lip and fitting located on front of cooler. designed with enduring quality and heavy gauge galvanized steel walls. • Designed to accommodate a variety value. Our commitment to using the • Insulation-entire cabinet structure and of beer kegs. highest quality materials and oversized solid doors are foamed-in-place using • Listed under NSF-7 for the storage refrigeration assures colder product high density,CFC free,polyurethane and/or display of packaged or bottled temperatures and years of trouble insulation. product. free service. • Welded, heavy duty galvanized frame REFRIGERATION SYSTEM rail dipped in rust inhibiting enamel ELECTRICAL • Factory engineered,self-contained, paint for corrosion protection inside Unit completely pre-wired at factory capillary tube system using and out. and ready for final connection to a environmentally friendly(CFC free) • 3" (77 mm)diameter stainless steel 115/60/1 phase- 15 amp dedicated 134A refrigerant. insulated beer columns. Cold air outlet. Cord and plug set included. • Extra large evaporator coil balanced is directed into beer columns to reduce • 115/60/1 with higher horsepower compressor foaming and maximize and large condenser;maintains cabinet draft beer profits. NEMA 5-15R temperatures of 33°F to 38°F(.5°C to DOORS 3.3°C). • Wear-resistant laminated black vinyl OPTIONAL FEATURES/ACCESSORIES • Sealed,cast iron,self-lubricating exterior with heavy gauge galvanized Upcharge and lead times may apply. evaporator fan motors and larger steel liner. 0 230-240V/50 Hz. fan blades give True merchandisers • Each door fitted with 12" (305 mm) O 6" (153 mm)standard legs. a more efficient low velocity,high long recessed handle that is foamed- 0 6" (153 mm)seismic/flanged legs. volume airflow design. This unique in-place with a sheet metal interlock to 0 21/2" (64 mm)diameter castors. design insures faster temperature pull insure permanent attachment. 0 4" (102 mm)diameter castors. down of warm product,colder holding • Magnetic door gaskets of one piece O Double headed draft column. temperatures and faster recovery in construction,removable without tools 0 Two-way tapper manifold. high use situations. for ease of cleaning. 0 Three-way tapper manifold. • Condensing unit accessed from behind • Door locks standard. 0 Draft cap. front grill,slides out for easy cleaning LIGHTING 0 Remote cabinets(condensing unit and maintenance. Incandescent interior lighting. supplied by others;system comes CABINET CONSTRUCTION standard with 404A expansion valve MODEL FEATURES • Exterior-heavy duty,wear resistant • and requires R404A refrigerant). laminated black vinyl front and sides. Evaporator is epoxy coated to eliminate the potential of corrosion. Consult factory technical service department for BTU information. Matching black aluminum back. All P stainless steel counter top. >,».,»:..V•S••:Svu.u3 II IY% Rbe 3t 331 � »»,»w, ., r-xx. , 691/16" 1/2°(13 mm) (1755 mm) Barbed T Drain Fitting (331 mm) 10 281/32"-bit 281/32° 99 mm (712 mm) (712 mm) 151/4° (388 mm:, ..�, - > '.' s.:.u�>...'�, .. .. �,, ...iu•. '�' -,vt�� fi� <r. (688mm 521/4° " w 4827/32° (132 mm) (1241 mm) r i (940 mm) i 2125/32" (554 mm) 281/8° 671/4° (715mm) I 3° 0709 mm) (77 mm) ELEVATION PLAN VIEW ' neredrw ata:. ortrts tE�ARESw€0 5 f9all I�METER Mode ti Eieuatinn: ftlgh tan 3L� WarCa1 O QI�1Pt'S54,t s� SPECIFI Ti �$1B]' CTT(J1i�1 ` � 'THY�"1� TF Y.fl2 �TFFI�2P TFkY23-a (�5`A DW:I13 ..wa ,,._... M.., .. r , r TRUE FOOD SERVICE EQUIPMENT St.Charles Industrial Center•P.O.Box 970•O'Fallon,Missouri 63366•(636)240-2400•FAX(636)272-2408•(800)325-6152•www.truemfg.com � � B�f UI �1lG'ilt E 05 011 Sh"bWCa C mpaKly �P�I � , , . �