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Home My WebLink AboutHOOK & PADDLE BAKING COMPANY - FOOD - CLOSED q 5q Fl)of 5#ree-+ rc;o]) Town of Barnstable BOARD OF HEALTH John T.Norman Board of Health Donald A.Gaudagnoli,M.D. HARN OM Paul J.Canniff,D.M.D. MASS 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: 1107 Issue Date: 12/10/2019 DBA: HOOK AND PADDLE BAKING CO OWNER: MELISSA FRENCH Location of Establishment: 459 FLINT STREET MARSTONS MILLS, MA 02648 Type of Business Permit: COTTAGE FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 0 OutdoorSeating: 0 Total Seating: 0 FEES FOOD SERVICE ESTABLISHMENT: YEAR. 2020 RETAIL FOOD: COTTAGE FOOD OPERATION: $75.00 Permit Expires: 12/31/2020 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: MOBILE-ICE CREAM: G'� FROZEN DESSERT: Thomas A. McKean, RS, CHO, Health Agent TOBACCO SALES: FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: e ' For Office Initials: Town of Barnstable Date Paid IL -0 Amt PdPd$ -7S r' ,,�,�,� ; Inspectional Services r� "ASS' �$ Check# �� Cash 1639. Public Health Division QED MA't� Thomas McKean, Director r^ 200 Main Street,Hyannis, MA 02601 Office: 508-862-4644 Fax: 508-790-6304 r, APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE_mil, NEW OWNERSHIP RENEWAL NAME OF FOOD ESTABLISHMENT: a ADDRESS OF FOOD ESTABLISHMENT: L1111:;`01 'PkAk ��rr'�L'-�s Scn&WNAV,V^%v � MAILING ADDRESS(IF DIFFERENT FROM ABOVE): E-MAIL ADDRESS: Cahn TELEPHONE NUMBER OF FOOD ESTABLISHMENT: ) TOTAL NUMBER OF BATHROOMS: _ WELL WATER: YES NO V ... (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: V SEASONAL: DATES OF OPERATION:J1 /0I/PTO /3j—/aO 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 FONTINENTAL 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 QAApplication FormsTOODAPP 2020.doc OWNER INFORMATION: FULL NAME OF APPLICANT SOLE OWNER:QNO OWNER PHONE# �.1_11-Q V��--Cm c'f l (o ADDRESS "1750k VN�- sS. 3P�c 4 W�5 �� M-1`S MA- C&C0 4y CORPORATE OWNER: Y-i A. CORPORATE ADDRESS: hl4 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'I`j'1c6 3-1 Li fill 5%-7(kOt4 2. SIGNATURE OF APPLICANT DATE ***FOOD POLICY INFORMATION*** SEASONAL FOOD SERVICE: All seasonal food establishments,including mobile trucks must be inspected by the Health Div, prior to opening!! Please call Health Div.at 508-862-4644 to schedule your inspection. Please call at least(7)days in advance. FROZEN DAIRY DESSERTS: Frozen desserts must be tested by a State Certified lab prior to opening and monthly thereafter, with sample results submitted to the Health Div. Failure to do so will result in the suspension or revocation of your Frozen Dessert Permit until the above terms are met. CATERING POLICY: Anyone who caters within the Town of Barnstable must notify theTown by fax or mail prior to catering event. You must complete a catering notice found at http•//www townofbarnstable.us/healthdivision/applications.ast). 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.3 1"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 c. Town of Barnstable BOARD OF HEALTH , j0 Paul J Canniff,D.M.D. .�4 Board of Health Donald A.Gaudagnoli,M.D. •�R.nl NSrABLF- " John T. Norman F.P. Thomas Lee Alternate gyp. rb a,� 200 Main Street, Hyannis, MA 02601 �`J 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: 1107 Issue Date: 06/14/2019 DBA: HOOK AND PADDLE BAKING CO OWNER: MELISSA FRENCH Location of Establishment: 459 FLINT STREET MARSTONS MILLS MA 02648 Type of Business Permit: COTTAGE FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 0 OutdoorSeating: 0 Total Seating: 0 FEES FOOD SERVICE.ESTABLISHMENT: YEAR: 2019 RETAIL FOOD: COTTAGE FOOD OPERATION: $75.00 Permit Expires: 12/31/2019 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: MOBILE- ICE CREAM: Gar 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: FTHE►oy� For Office Use Initials o� Town o Barns able Date Paid Amt Pd S MASS. ' Inspectional Services 9� s639. p'E�►�`° Public Health Division Check# Thomas McKean, Director 200 Main Street,Hyannis,NLA, 02601 Office: 508-862-4644 Fax: 508-790-6304 PP I J/1 APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE—IC4 IC NEW OWNERSHIP RENEWAL NAME OF FOOD ESTABLISHMENT: ADDRESS OF FOOD ESTABLISHMENT: MAILING ADDRESS(IF DIFFERENT FROM ABOVE): E-MAIL ADDRESS: 0"'. 0.� ti TELEPHONE NUMBER OF FOOD ESTABLISHMENT: M-1 'Zi - TOTAL NUMBER OF BATHROOMS:_�- nA WELL WATER: YES NO-V .. (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: X SEASONAL: DATES OF OPERATION: / / TO NUMBER OF SEATS: INSIDE: O OUTSIDE: _0 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) TOBACCO SALES ... (ANNUAL TOBACCO SALES APPLICATION REQUIRED) *** SEASONAL, MOBILE & NEW FOOD ONLY*** REQUIRED TO CALL HEALTH DIV.FOR INSPECTION PRIOR TO PERMIT BEING ISSUED QAAppliration FormsTOODAPPREV2018.doc PLEASE CALL 508-862-4644 OWNER INFORMATION: FULL NAME OF APPLICANT `rne\i�� SOLE OWNER: ES NO OWNER PHONE# ADDRESS_ 4S1 N,�- S� (Y1cy�� lY.11,t�, C> C L4 CORPORATE OWNER: FEDERAL ID NO. : 2001=2k�: CORPORATE ADDRESS: "1sck 7);V\\- �6te r- Y �c� aS 17YR CQ-(o HOP PERSON IN CHARGE OF DAILY OPERATIONS:YyNe-\Z e, 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 2. SIGNATURE OF APPLICANT DATE ***FOOD POLICY INFORMATION*** SEASONAL FOOD SERVICE:All seasonal food establishments, including mobile trucks must be inspected by the Health Div. prior to openinc!! 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.asy. OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. TOBACCO ESTABLISHMENTS: All tobacco establishments must complete an Application for Tobacco Sales Permit and Employee Signature Form. NOTICE: Permits run annually from January 1 st to Dec.31st each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC I st. Q\Application FormsT00DAPPREV2018.doc Bellaire, Dianna Add& From: Soto, Kathryn Sent: Wednesday, November 24, 2021 12:48 PM To: Bellaire, Dianna Subject: FW: Hook and Paddle From: Melissa French [mailto:mefgiroux gmail.com] Sent: Wednesday, November 24, 2021 12:37 PM To: Soto, Kathryn Subject: Re: Hook and Paddle Hi Kathryn, Unfortunately I will not be opening Hook and Paddle this year due to personal reasons and Covid-19. 1 will contact you if I plan to reopen in the future. Thank you, Melissa French On Mon,Nov 22, 2021 at 9:34 AM Soto, Kathryn<Kathryn.Sotogtown.barnstable.ma.us> wrote: Hello Melissa, i 1 am your health inspector for your residential kitchen baking business. I am looking to find out if you will be opening next year. Also let me know if I can be of any assistance to you. 3 Take care, Kathryn i i i i r - - pF Town of Barnstable BOARD OF HEALTH JohnT.Norman Board of Health Donald A.Gaudagnoli,M.D. s *tta sLL 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, 30513, 146, 189 and 189A; Chapter 111, Sections 5 and 127A, a permit is hereby granted to: Permit No: 1107 Issue Date: 01/01/2021 DBA: HOOK AND PADDLE BAKING CO OWNER: MELISSA FRENCH Location of Establishment: 459 FLINT STREET MARSTONS MILLS„ MA 02648 Type of Business Permit: COTTAGE FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 0 OutdoorSeating: 0 Total Seating: 0 FEES FOOD SERVICE ESTABLISHMENT: YEAR. 2021 RETAIL FOOD: COTTAGE FOOD OPERATION: $75.00 Permit Expires: 12/31/2021 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: MOBILE-ICE CREAM: GQ� 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: > Town of Barnstable BOARD OF HEALTH John T.Norman Board of Health Donald A.Gaudagnoli,M.D. ti�rcae :, Paul J.Canniff,C.M.D. F.P. Thomas Lee Alternate 16 9. 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, 3056, 146, 189 and 189A; Chapter 111, Sections 5 and 127A, a permit is hereby granted to: Permit No: 1107 Issue Date: 01/01/2021 DBA: HOOK AND PADDLE BAKING CO OWNER: MELISSA FRENCH Location of Establishment: 459 FLINT STREET MARSTONS MILLS„ MA 02648 Type of Business Permit: COTTAGE FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 0 OutdoorSeating: 0 Total Seating: 0 FEES FOOD SERVICE ESTABLISHMENT: YEAR. 2021 RETAIL FOOD: COTTAGE FOOD OPERATION: $75.00 Permit Expires: 12/31/2021 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: MOBILE-ICE CREAM: 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: Bellaire, Dianna From: Bellaire, Dianna Sent: Friday,July 09, 2021 1:59 PM To: Soto, Kathryn Cc: Bellaire, Dianna Subject: FW: FW: Re-opening plans for 2021- Food Kitchens Hi, Please read below, the Hook and Paddle residential kitchen will not be opening for 2021 due to COVID. It will not need an inspection this year. 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 'Che information contai.i.i.ed i.n.tIns 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 privileged and confidential commtuiication.The Information may also be deliberative and pre-decisional in nature. is such,it is for internal u.se only.The Inforration may not be disclosed w ithout the prior written consent of the Director of Public Health and/or the Town:Artornev's Office of the Town of Barnstable.If you have received this e-mail by mistake,please notify-the sender and delete it from your system.Please do not copy or forward it.'l'h.ank you for your.cooperation. From: Bellaire, Dianna Sent: Friday, July 09, 2021 1:55 PM To: Melissa French Cc: Bellaire, Dianna Subject: RE: FW: Re-opening plans for 2021- Food Kitchens Okay, I will make a note. Thank you for letting me know. 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 1 Bellaire, Dianna From: Melissa French <mefgiroux@gmail.com> Sent: Wednesday, December 23, 2020 10:58 AM To: Bellaire, Dianna Subject: Re: 2021 Food/Tobacco Permits- LATE NOTICE Hi Dianna, I am currently not open and probably will not look to reopen till next fall due to the current pandemic. I am sorry for the delay in my response. I hope you enjoy your holidays. Sincerely, Melissa French Hook and Paddle Baking Company 774-313-6996 On Wed, Dec 23, 2020 at 10:43 AM Bellaire, Dianna<Dianna.Bellairegtown.barn stable.ma.us> wrote: Hi, If you are receiving this email, this is the final notice for 2020. I have not received your application for the 2021 Food or Tobacco Permits. I am leaving for vacation today and won't be back until 01-04-2021. If you have an issue that needs to be addressed, please contact the office number of 508-862-4644. The staff will convey the issue to the our Health Director, Mr. Thomas McKean. If you are not open or have closed permanently, please let our office know. We know this has been a challenging year. If you don't have any issues, and are open,and you have not submitted your application while I am on vacation, you will be considered late and will need to add a late fee to your annual permits. That would be a $10.00 late fee for Food and if you have tobacco a $10.00 late fee for tobacco permit. i I have attached the food and a tobacco applications, Servsafe/Allergen training links if needed. If you have sent in your applications and documents, thank you in advance and I will resolve any issues when I get back in January. Sincerely, i i i i Dianna Bellaire i Permit Technician I Town of Barnstable i Health Division 200 Main Street i Hyannis, MA 02601 i PAA16�F�ME ray TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: �, p ate: Page:.of q o OFFICE HOURS l ' PUBLIC HEALTH DIVISION s:oo=ssoA.M. BARE. 200 MAIN STREET s:so-a:so P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified ,6 9. 0� HYANNIS, MA 02601 ✓ M-8 -FRI. No Reference. R-Red Item- PLEASE PRINT CLEARLY 0� 7 � 508-862-4644 CEO"""vp OOD ESTABLISHMENT INSP TON ORliP -A 4,1�\ Name to Ty _,pe of e- ns ec ion •Operation(s) Routin Address- 'Risk' Food Service -inspection evel tai Previou pecti Telephone '� TZIk Residential Kitche Date: Mo i e Pre-ope i Owner ^ HACCP Y/N Temporary Suspect l Iness r � Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP ; Other Inspector Each violation checked requires an explanation on the narrati a 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) ❑ R-Ka , - 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) ❑ •� e FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands 1 zi ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities J 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 r FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) 0 4.Food and Water from Approved Source ❑ 16.Cooking Temperaturesks ❑ 5.Receiving/Condition ❑ 17.Reheating ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling I ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding 0 PROTECTION FROM CONTAMINATION ❑ 20.Time As a Public Health Control L`- ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULAJIONTSPO) Ll ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for H P r \ n /✓ ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories O Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: ❑ No Yes Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑-Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction,:Based on an inspection today,the items ❑ Embargo Emergency Closure ❑ Voluntary Disposal ❑ Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health'member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24,Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health.,Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils B=One critical violation and less than 4 non-critical violations 9 p (FC-4)(590.005) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If 27.Physical Facility FC-6 590.007 aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than 9 non-critical. If no critical " water,sewage back-up,infestation of rodents or insects,or lack of Y Y ( )( ) violations observed,7 to 8non-critical violations. If 1 critical refrigeration. r of Health at the above address 28.Poisonous or Toxic Materials FC-7 590:008 be in writing and submitted to the Board , 29.Special Requirements 590.009 within 10 days of receipt of this order. ion,4 to 8non-cntical vl" aI^A C. P q ( ) 30.Other DATE OF RE-INSPECTION: I or n r d [� Print 31.Dumpster screened from public view �' e Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's ign ure Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen? Y N L' 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* I 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 Other* 3-501.16(A) Hot PHFs Maintained At or Above 140°F 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* 20 Time as a Public Health Control 3-302.15. _ Washing Fruits and Vegetables 7-202.11 Restriction-Presence and Use* 590.003(F) Responsibility of A Food Employee or An 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 3-304.11 Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions* ( ) q 590.003(G) Reporting by Person in Charge* I Contamination from the Consumer j 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* _ _. . . . REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Rrated or of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions � Disposition of Adulterated or Contaminated � ) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources g Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetical] Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served Y P 7-206.13 Tracking Powders,Pest Control and * 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 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* effe°"°e 11112001 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell - Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 4-703.11 Methods of Sanitization-Hot Water and 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS Stuffing Containing Fish,Meat,Poultry or 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* g g �' 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- * Ratites-165°F 15 sec* in mobile food,temporary and residential Sources g• P aTY 10 Proper,Adequate Handwashing Game and Wild Mushrooms Approved By * 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Regulatory Authority 2-301.11 Clean Condition-Hands and Arms 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* I 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.practices ould be debited under#29-Special 5 Recelving/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 3-403.11 Remaining * Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated (E) g Unsliced Portions of Beef Roasts illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 13 Handwashing Facilities 3-501.14 A CoolingCooked PHFs from 140°F to 70°F 3-202.18 Shellstock Identification ( ) Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F[0 41°F/45°F Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction* Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients* i Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 1 Handwashing Cleanser,Availability 28. 1 Poisonous or Toxic Materials I FC-7 1.008 HACCP Plans 6-301.12 1 Hand Drying Provision 129. 1 Special Requirements 009 3-502.11 1 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* t 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. Op THE r TOWN OF BARNSTABLE. -HEALTH wsPECTORs Establishment Name: Date: _ Pa9e.� .of per' a OFFICE HOURS PUBLIC HEALTH BARN�STABLE.•` 2 0 MAN S : 0- :30 A.M. STREET � 3 Item Code C-Critical Item DESCRIPTI VIOLATION/PLAN OF CORRECTION Date Verified ((( :30-4:30 P.M. �4A 639. � HYANNIS,MA 02601 OF01 508 as2-466aa No Reference R Red Item PLEASE PRINT CLEARLY 0rEO MA'�a F OD ESTABLIS MENT INSP T REPORT - Name ate Type of Type of Inspection Operation(s) Routine . Address &0`2islk Food Service Re-inspection A, 6 evel R Previous Inspection Telephone / esidential Kitch A it Pre-opera Owner HACCP Y/N Temporary- Illness Caterer General Complaint Person in Charge(PI ') i Other Time Bed&Breakfast HACCP (7 Inspect r , N Nh Z-M 11)w Each violatiT checked requires an explanation on the narratife 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) ❑ F4 V 6 pZ Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ FOOD PROTECTION MANAGEMENT - ❑ 12.Prevention of Contamination from Hands A - ❑ 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 JA i ,1 ❑ 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 o ❑ 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 JC6- '7 is r 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 within 90 days as determined b the Board of Health. Overall Rating y y ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction:Based on an inspection today,the items ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or:more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4 590,005 B=One critical violation and less than 4npn-critical violations 9 )( ) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 26.water,Plumbing and.Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If C=2 critical violations and less than 9 non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violations observed,7 to 8 no 'critica iolations. If 1 critical refrigeration. 29.Special Requirements (590.009) within 10 days of receipt of this order. violation,4 to 8 non-critical lati C. 30.Other DATE OF RE-INSPECTION: s Si nat a ring 31.Dumpster screened from public view / Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N 0 #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC' nat re Prin:' Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N S �� 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* Other* g g 3-501.16(A) Hot PHFs Maintained At or Above 140°F* ` 2 590.003(C) Responsibility of the Person-in-Charge to 7-102.11 Common Name-Working Containers* Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F 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 3-501.19 Time as a Public Health Control* 3-302.15 Washing Fruits and Vegetables Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.004(11) Variance Requirements 590.003(G) Reporting by Person in Charge* 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 Reated or of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated ( ) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources g Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004 A-B Compliance *ce with Food Law * 3-801.11(D) Raw or Partially Cooked Animal Food and ( ) P * 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°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of E Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System* Eggs Equipment* Not Otherwise Processed to Eliminate ' 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Ery cave I11/2001 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 3-401.1](A)(2) I Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 4-703.11 Methods of Sanitization-Hot Water and 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS Stuffing Containing Fish,Meat,Poultry or 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* g g � 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- Sources* Ratites-165°F 15 sec* ing,mobile food,temporary and residential 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* 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 should 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 C Commercial] Processed RTE Food-140°F* Blue Items 23-30) 3-202.15 Package Integrity ( ) y Critical and non-critical violations,which do not,relate to the foodbome 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 13 Handwashing Facilities 3-501.14 A CoolingCooked PHFs from 140°F to 70°F 3-202.12 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 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 .008 HACCP Plans 6-301.12 Hand Drying Provision 29. Special Requirements 1 1.009 3-502.11 Specialized Processing Methods* 30. Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 1 Conformance with Approved Procedures* S:590Fonnback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. re Hook and Paddle 459 Flint Street Marstons Mills, Ma 02648 774-313-6996 Prepared by: Melissa French Executive Summary Hook and Paddle Baking Company is a local company that prides itself in wholesome, quality, artisan, baked products to the Cape Cod community.We strongly believe that the old way of making food by hand is the way of the future. Honest, pure,and simple products without chemicals means you will get the very best of what was intended for us all. Hook and Paddle Baking Company will operate solely, by Melissa French,as a Cottage Kitchen under the guidelines provided by the Massachusetts State Code and the town of Barnstable code. Hook and Paddle Baking Co.will only produce only non-potentially hazardous foods with the purpose of selling directly to the consumer via: Farmers Markets,Craft Fairs,and or direct orders to company operator Melissa French. Hook and Paddle Baking Co.,will monitor sales of items as a form of marketing research,with the intention to move to the commercial industry in a commercial retail setting. Hook and Paddle will maintain appropriate licensing such as:Servsafe Food Protection Manager Certification,Servsafe Allergen Certification. About The Business: Hook and Paddle Baking Company will operate as a Cottage Kitchen business providing quality artisan baked good products to the Cape Cod area. Hook and Paddle Bakery will initially focus mainly on products such as:bagels, bread,and cookies,however if sales exceed the production limits of a Cottage Kitchen, Hook and Paddle will move to a commercial setting. Hook and Paddle will strive to listen to its customer's reviews to meet the highest quality of product possible. Hook and Paddle Baking Company will take pride in the products it produces and will only use ingredients that the consumer can pronounce. Business Operations: Hook and Paddle Baking Company will run solely by Melissa French. Hours of food production will be limited to times when domestic disturbances are prohibited. Food production will not extend over 100 units per sale event while it is a Cottage Kitchen. Prepared food will be stored away from domestic disturbances,and be stored in temperature appropriate containers. Hook and Paddle will operate under the guidelines given by the Town of Barnstable Board of Health. Hook and Paddle will sell non-potentially hazardous foods at: Farmers Markets, Craft Fairs,and local Festivals. Owner/Operator: Melissa French will accept orders via:website only if items are directly purchased via Melissa French.Wholesales and shipping sales will be prohibited while operating under the Cottage Kitchen taws.Sales will only take place if Owner is present during sale. a Financing: Hook and Paddle Baking Company will initially be funded by Melissa French, and any profit produced during sale of items. Hook and Paddle will consider financial partnership in the future. Target Market: During the initial marketing of Hook and Paddle Baking Company, marketing will focus on individuals who are seeking quality artisan baked goods via Farmers Markets,Craft Fairs,and Cape Cod local festival. During the operations of Cottage Kitchen, company will maintain marketing research to help find the appropriate market for baked items. Hook and Paddle will seek an organic approach towards company expansion. Hook and Paddle will make community connections during fairs and also through social media. Business Goals and Growth:While Hook and Paddle will take an organic approach towards company expansion, Hook and Paddle will be open to financial partnerships in order to expand the company from a Cottage Kitchen setting to a Commercial Kitchen setting. Hook and Paddle Baking Company will strive to make it easier for consumers to obtain high quality artisan baked goods. Financial Plan:During the first two years of operation Hook and Paddle will strive to use any profits gained towards possible expansion.The main goal of this time frame will concentrate on marketing research. Each year the company hopes to gain at the very least a 20 percent increase in sales. Products will be priced appropriately based on ingredients, labor,and profit.The company plans increase in sales via: marketing and increase of events in the community. S��es VIKc C'� h�rr� OF BARNSTABLE TOWN MASSACHUSETTS 2019 P"'Ply$ t11 l BUSINESS CERTIFICATE FBOOK:208 OS/08/2019 DATE RENEWED: RENEWAL BOOK: RENEWAL PAGE: DATE DISCONTINUED: CERTIFICATE EXPIRES: 05/08/2023 DISCONTINUED BOOK: DISCONTINUED PAGE: In conformity with the provisions of Chapter One Hundred and Ten(110),Section Five(5)of the General Laws,as amended,the undersigned hereby declare(s)that a business is conducted under the title below,located as shown,by the following named person,persons or corporation ER PLEASE NOTTT E.W'>'A BUSINESS CERTIFICATE INDICATES THAT THE NAMED PERSONS)IS(ART 3DHAS(HAVE)MET ALL�LICENSEME ' DIFFERENT THAN HISIHER PERSONAL NAME(S) r IT`DOES NOT IMPLYNSTATHA BLE BUILDING HEALTH AND CONSUMER AFFAIRS t� PERMIT AND OTHER PERMISSIONS REQUIRED BY THE TOWN OF BAR x DEPARTMENTS FOR THE LEGAL OPERATION OF THIS BUSINESS AT THE STATED LOCATION Y LL HOOK AND PADDLE BAKING COMPANY MAILING ADDRESS: 459 FLINT ST MARSTONS MILLS,MA 02648 MELISSA FRENCH 459 FLINT ST MARSTONS MILLS,MA 02648 Signatures} THE ABOVE NAMED PERSON(S)PERSONALLY APP BEFO ` ME , MADE OATH THAT THE FOREGOING STATEMENT IS TRUE. c TITLE Identification Presented: DATE: May 8,2019 CONDITIONS: ADMIN OFFICE USE ONLY,NO SALES ON SITE. ALL TRANSACTIONS OFF SITE AT FAIRS ETC. MUST OBTAIN A HEALTH APPROVAL. of the In accordance with the provisionsfor four of Chapterfrom the date ofissuects oand$hall be renewed e5 and Chapter ach fouroye n 5 s thereafter.f the Mass GA statements under oath must Certificates shall be in effect years be filed with the city clerk upon discontinuing,retiring or withdrawing from such business or partnership. Copies of such certificates shall be available at the address at which such business is conducted and shall be furnished on request during regular business hours to any person who has purchased goods or services from such business. Violations are subject to a fine of not more than three hundred dollars($300)for each month during which such violation continues. ------------------------------------------------------ CERTIFICATION CLAUSE I certify under the penalties of perjury that I,to the best of my knowledge and belief,have filed all state tax returns and paid al state taxes required under law.. e B Corporate Officer(Mandatory if applicable) * Signature of Individual or Corporate Nm a (Mandatory) y rP ** or Federal ID Number * This license will not be issued unless this certification clause is signed by the applicant. filing or venue to determine whether y to Your social security number will be furnished fa toe correct their snon-filing ousetts r delinquency went of ill be subject to license suspension on or revocation. This tax payment obligations. Licensees w request is made under the authority of Mass.G.L.Cha 62C,S.49A. Town of Earnstable Building Department Brian Florence, CB 0 Building Commissioner . 200.Main Street,Hyannis,MA 02601 www.town.bamstable.ma ns Pre-application for Business Certificate Date Map Parcel 05 Applicant Information Applicants Address Email Address '1 ��> �� • ClYI Telephone N=ber Listed 0 Unlisted Business Information New Business? ---------------------------------------- Yes No Business isa registered corporation? --------------------------- Yes No If yes Name of Corporation Does business operate under the registered corporate name? Yes No is the business a sole proprietorship or home occupation? -------- Yes No es If then a Home Occ ation Registration is required—See Building Division Staff i y uP Name of Business ^ G°�C V �G ��P �►� ��r _ �Business Busess Address —ID �� s� Type of Business t1a Bml.d ng omm.issioner Office Use Only C .1- 00cs i _ � 41— Building Commission ate Clerk Office Use Only 5/9/2019 Health Master Detail l � � �Ik' -,:. � '__ 5 .a_sP �� n"�. ��` �..,,pa,'' A'.r� �w+ „. ( I7'i�l`v, �'�W� ��µ ` , ." ar Logged In As: 1-0WN`;n,,1crandd Health Master Detail Thursday, May 9 2014 Application Center Parcel Lookup Selection Items Parcel Septic Pere well Fuel Tank Parcel: 101:-053 Location: 459 FLINT STREET, Marstons Mills Owner: FRENCH, SETH S & MELISSA E Business name: Business phone _. --__........... ....... _ Rental property: Deed restricted: 0 Number of bedrooms 0 Contaminant released: i Fuel storage tank permit: Save Parcel Changes] Return to Lookup Parcel Info Parcel ID: 101-053 Developer lot: LOT 5 Location:459 FLINT STREET Primary frontage: 147 Secondary road: Secondary frontage: village: Marstons Mills Fire district:C-O-MM Town sewer exists at this address: No Road index:0551 Z2Asbuilt Septic Scan: 101053_1 Interactive map zone of contribution:GP (Groundwater Protection Overlay District) state zone of contribution:IN Owner Info owner: FRENCH, SETH S & MELISSA E Co-owner: Streeti:459 FLINT STREET Street2: City: MARSTONS MILLS state:MA zip: 02648 Country: Deed date:7/9/2013 Deed reference: 27528/297 Land Info Acres: 0.46 use: Single Fam MDL-01 zoning:RF Neighborhood: 0105 Topography: Road: Utilities: Location: Construction Info JB',Iflding No ear Buil Gross Area Livin Area Bedrooms jBatliroorns 1 11977 304 1294 3 Bedrooms 1 Full-1 Half Buildings value:$147,000.00 Extra features: $18,400.00 Land value: $105,000.00 issgl2/intranet/healthMaster/HealthMasterDetail.aspx?ID=101053 1/1 YOU WISH TO OPEN A BUSINESS? For Your Information: E}usiness cert.ificat:es (cost$40.00 for,4 years). A business certificate ONLY REGISTERS YOUR NAME in town (which you must do by M.G.L.- it does nor,give you permission to operate.) You musl: first obtain the necessary signatu1V', on this farm at. 200 Main St.,.liyarinis. -(ake the completed form to fhe Town Clerk's Office, 1st. FI., 367 Main St., Hyanj,is; ,IAA 02601 (Town Hill) and get the Business Certificate that is required by law. r r reµ DATE: Fill in please: APPLICANT'S YOUR NAME/S: r Pic BUSINESS YOUR HOME ADDRESS:. TELEPHONE # Home Telephone Number ` NAME OF CORPORATION:_� �;c,h NAME OF NEW BUSINESSrQ, TYPE OF BUSINESS IS THIS A HOME OCCUPATION? YES NO ADDRESS OF BUSINESS - - ",As )1vI MAP/PARCEL NUMBER `� � -C' S (Assessing) When starting a new business there are several things you,must do in order to be in compliance with the rules and regulations of the Town of. Barnstable. This form is intended to assist you in obtaining the information you may need. You MUST GO TO 200 Main St. - (corner of Yarmouth Rd. & Main Street) to make sure you have the appropriate permits and licenses required to legally operate your business in this town. 1. BUILDING COMMISSIONER'S OFFICE MUST COMPLY WITH HOME OCCUPATION This individual has been informed of any permit requirements that pertain to this type of business. RULES AND REGULATIONS _ . FAILU RE TO COMPLY MAY RESULT IN FINES. A e.r ature MMEN _ r 2. BOARD OF HEALTH r This individual has tgeen iq.rrrr��l�f the permit requirements that pertain to.this type of business. Authorized Signature COMMENTS: 3. CONSUMER AFFAIRS (LICENSING AUTHORITY) This individual has been informed of the licensing requirements that pertain to this type of business. Authorized Signature** COMMENTS: