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2240 IYANNOUGH ROAD/RTE132 - Health - CAPE COD COMMUNITY COLLEGE - SERV AMERICA
CAPE COD COMMUNITY COLLEGE—Sery America 23(o Cos F - -� d .� c � .. .a � - tr '. a F e .. - ' � .. �h _.. .... ., � .�.,:a�::,:-. ,. ., - _:__:.......... ..." __..._..._.__.. ".___...,....-.-��..�., n i MIYY�n���1117Aa�nur�1�i� .-. -........,....�.,.w..,..P+..-.rrs�r...�..�yw+:�-�,- - .::...tee..,+.,....a-.-� ....�_ ",N..;,. .sw. pEYrC Town of Barnstable BOARD OF HEALTH John T.Norman Board of Health Donald A.Gaudagnoli,M.D. • DAMNSTAuc.e F.P.(Thomas)Lee,. MAS Daniel Luczkow,M.D. Alt. $ � k.� 200 Main Street, Hyannis, MA 02601 Phone: (508) 862-4644 Fax: (508)790-6304 www.townofbarnstable.us Permit to Operate a Food Establishment In accordance with regulations promulgated under authority of 105 CMR 590.000 M.G.L. Chapter 94 Sections 305A, 305B, 146, 189 and 189A; Chapter 111, Sections 5 and 127A, a permit is hereby granted to: Permit No: 1087 Issue Date: 01/01/2022 DBA: CAPE COD COMMUNITY COLLEGE/ZAMMER HOSPITALITY OWNER: ZAMMER HOSPITALITY Location of Establishment: 2240 IYANNOUGH ROAD WEST BARNSTABLE„ MA 02668 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 40 OutdoorSeating: 0 Total Seating: 40 FEES FOOD SERVICE ESTABLISHMENT: $60.00 YEAR. 2022 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2022 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: - MOBILE-FOOD: MOBILE-ICE CREAM: Q� FROZEN DESSERT: Thomas A. McKean, IRS, CHO, Health Agent FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: VE Initials:oF � Town of Barnstable !^�Date Paid ` l $ (C8 BARN5PABM : Inspectional Services �� ass. �, H �0 Public Health Division j Thomas McKean, Director I �(� 0 200 Main Street, Hyannis, MA 02601 Office: 508-862-4644 Fax: 508-790-6304 APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE Z/ NEW OWNERSHIP RENEWAL kZ NAME OF FOOD ESTABLISHMENT: �� r ADDRESS OF FOOD ESTABLISHMENT: i MAILING ADDRESS(IF DIFFERENT FROM ABOVE): E-MAIL ADDRESS: , Z Zr3/ TELEPHONE NUMBER OF FOOD ESTABLISHMENT: TOTAL NUMBER OF BATHROOMS: Z WELL WATER:YES NOv ... (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL:_Z SEASONAL: DATES OF OPERATION: TO NUMBER OF SEATS: INSIDE: /-/I) OUTSIDE: TOTAL: D 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)? /w TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW) FOOD SERVICE RETAIL FOOD-ONLY required for TCS foods(foods requiring refrigeration/freezer) BED&BREAKFAST CONTINENTAL BREAKFAST COTTAGE FOOD INDUSTRY(formerly residential kitchen) MOBILE FOOD FROZEN DAIRY DESSERT MACHINES ... (MONTHLY LAB ANALYSIS REQUIRED) CATERING ... (CATERING NOTICE REQUIRED BEFORE EVENT(SEE PAGE#2) *** SEASONAL, MOBILE & NEW FOOD ONLY*** REQUIRED TO CALL HEALTH DIV.FOR INSPECTION PRIOR TO PERMIT BEING ISSUED PLEASE CALL 508-862-4644 Q:\Application FormsTOODAPP 2020.doc r OWNER INFORMATION: FULL NAME OF APPLICANT _ i Co a. rd//C SOLE OWNER: YES/NO D.O.B OWNER PHONE # ADDRESS_ �� j bj CORPORATE OWNER: aA CORPORATE ADDRESS: PERSON IN CHARGE OF DAILY OPERATIONS: 1/ 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 I. e � ' P""( "L /�� / C8 1. Crs t�i �.�� 2. 7 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.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 �i Town of Barnstable BOARD OF HEALTH John T.Norman Board of Health Donald A.Gaudagnoli,M.D. HA ti ULF, 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: 1087 Issue Date: 01/01/2021 DBA: CAPE COD COMMUNITY COLLEGE/ZAMMER HOSPITALITY OWNER: ZAMMER HOSPITALITY Location of Establishment: 2240 IYANNOUGH ROAD WEST BARNSTABLE„ MA 02668 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 40 OutdoorSeating: 0 Total Seating: 40 FEES FOOD SERVICE ESTABLISHMENT: $60.00 YEAR. 2021 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2021 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: - MOBILE-ICE CREAM: FROZEN DESSERT: Thomas A. McKean, RS, CHO, Health Agent FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: . THE r For Office Use Initials:Only: ° Town of Barnstable a ,�n ' eAvcxMBLe, : Inspectional Services Date Paid �"4 UL Public Health Division Check#MASS. ' 91 yb CFO AtAr" 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 al NAME OF FOOD ESTABLISHMENT: & ADDRESS OF FOOD ESTABLISHMENT: d dm& MAILING ADDRESS(IF DIFFERENT FROM ABOVE): E-MAIL ADDRESS: TELEPHONE NUMBER OF FOOD ESTABLISHMENT: TOTAL NUMBER OF BATHROOMS: Z WELL WATER:YES_NO ...(ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: SEASONAL: DATES OF OPERATION: TO 1/6-/e NUMBER OF SEATS: INSIDE: OUTSIDE: 0 TOTAL: SEATING: MUST OBTAIN A COMMON VICTUALLER'S LICENSE FRO LENSING 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?WIA i IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S)?N 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*** REOUIRED TO CALL HEALTH DIV.FOR INSPECTION PRIOR TO PERMIT BEING ISSUED PLEASE CALL 508-862-4644 Q:1Application FormsTOODAPP 2020.doe .01 r OWNER INFORMATION: FULL NAME OF APPLICANT ciou /If l c� SOLE OWNER: YES/NOl D.O.B OWN ER PRONE#�(r� ?5 — i� u �Ja' ADDRESS 22 /� 6J, +(I�Ir'Sl � CORPORATE OWNER: CORPORATE ADDRESS: PERSON IN CHARGE OF DAILY OPERATIONS: avi 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 VIte �ry/ Ic J�al 2. Aclis,1 04 7 1Z 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/henithdivision/ai)plications-asp. OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. NOTICE: Permits run annually from January I st to Dec.3151 each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC 1st. QAApplication FormsTOODAPP REV3-2019.doe f SWF Town of BarnstableBOARD OF HEALTH John T.Norman Board of Health Donald A.Gaudagnoli,M.D. I RMIN ►ems + 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: 1087 Issue Date: 12/10/2019 DBA: CAPE COD COMMUNITY COLLEGE/ZAMMER HOSPITALITY OWNER: ZAMMER HOSPITALITY Location of Establishment: 2240 IYANNOUGH ROAD WEST BARNSTABLE, MA 02668 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 40 OutdoorSeating: 0 Total Seating: 40 FEES FOOD SERVICE ESTABLISHMENT: $60.00 , YEAR. 2020 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2020 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: MOBILE-ICE CREAM: Q. FROZEN DESSERT: Thomas A. McKean, RS, CHO, Health Agent TOBACCO SALES: FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: For Office U. • Initials: ��"�"a'k,. Town of Barnstable r Date Paid ,* Iq Amt I'd$ _ C" WWMBLE : Inspectional Services I--_ 1659• , Public Health Division pjED MA't A _- Thomas McKean,Director 200 Main Street,Hyannis,MA 02601 = Office: 508-862-4644 Fax: 508-790-6304 APPLICATION FOR PERMIT TO OPERATE A MOD ESTABLISHMENT DATE �� 1 NEW OWNERSHIP RENEWAL NAME OF FOOD ESTABLISHMENT: 2R � .(6JiR(n' Cry . ADDRESS OF FOOD ESTABLISHMENT: - MAILING ADDRESS(IF DIFFERENT FROM ABOVE): E-MAIL ADDRESS: w C%d TELEPHONE NUMBER OF FOOD ESTABLISHMENT: 6.Z - TOTAL NUMBER OF BATHROOMS: WELL WATER: YES NO 01< (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: SEASONAL: DATES OF OPERATION: / //I 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:Wpplication FormsTOODAPP 2020.doc I + OWNER INFORMATION: FULL NAME OF APPLICANT C-4 atin', cla/a-f, SOLE OWNER: YES/NO D.O.B O/WN(ER ADDRESS 2 2h) ���Q ti t�U CORPORATE OWNER: CORPORATE ADDRESS: PERSON IN CHARGE OF DAILY OPERATIONS: RaMr Tf�i kL �0,'roI�r r�+'�j'� O�Z� 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. � C al S �4�'I �23 1. Y� (�/I� �►i � 6 �?/ 2.M1Ch-, 4 SIGNATURE OF APPLICANT DATE ***FOOD POLICY INFORMATION*** E SEASONAL FOOD SERVICE: All seasonal food establishments,including mobile trucks must be inspected by the Health Div. prior to openiniz!! Please call Health Div.at 508-862-4644 to schedule your inspection. Please call at least(7)days in advance. FROZEN DAIRY DESSERTS: Frozen desserts must be tested by a State Certified lab prior to opening and monthly thereafter, with sample results submitted to the Health Div. Failure to do so will result in the suspension or revocation of your Frozen Dessert Permit until the above terms are met. CATERING POLICY: Anyone who caters within the Town of Barnstable must notify theTown by fax or mail prior to catering event. You must complete a catering notice found at http://www.townofbarnstable.us/healthdivision/applications.asi). OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. NOTICE: Permits run annually from January Ist to Dec.31"each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC Ist. Q\Application FormsTOODAPP REV3-2019.doc f Town of Barnstable BOARD OF HEALTH O Paul J Canniff,D.M.D. A.Ga Board of Health Donald A.Gaudagnoli,M.D. B,RNSTABLE, John T. Norman 200 Main Street, Hyannis, MA 02601 F.P. Thomas Lee Alternate c5 q. 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: 1087 Issue Date: 12/20/18 DBA: ZAMMER-HOSPITALITY/CAPE COD COMMUNITY COLLEGE OWNER: ZAMMER HOSPITALITY Location of Establishment: 2240 IYANNOUGH ROAD WEST BARNSTABLE MA 02668 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IindoorSeating: 40 OutdoorSeating: 0 Total Seating: 40 FEES (� FOOD SERVICE ESTABLISHMENT: $60.00 YEAR. 2019 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2019 B&B- FULL BREAKFAST: CONTINENTAL BREAKFAST: - - - - - -- -- -- -- MOBILE-FOOD: MOBILE-ICE CREAM: G•'� FROZEN DESSERT: Thomas A. McKean, IRS, CHO, Health Agent TOBACCO SALES: FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: �J --•w• FTHE roy� Town of Barnstable For Office Use Only: Initials: o„ Date Paid Amt Pd$ &AMEMNSTAB . Inspectional Services vela `0�' 639. Public Health Division Check# Cash 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 3 p NEW OWNERSHIP RENEWAL y NAME OF FOOD ESTABLISHMENT: (�' C �t,n: C&pz- ADDRESS OF FOOD ESTABLISHMENT: U C "4. �/' UZio MAILING ADDRESS(IF DIFFERENT FROM ABOVE): Use- C.C.Ce .1zi2 I",r bb- e C2.�i{ C )0 fy1C6Cfi'11'C�— E-MAIL ADDRESS: i CGc7�/yl1 Gi C U �4t TELEPHONE NUMBER OF FOOD ESTABLISHMENT: TOTAL NUMBER OF BATHROOMS: Z WELL WATER: YES NO 1-1� (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: SEASONAL: DATES OF OPERATION: / / TO NUMBER OF SEATS: INSIDE: d OUTSIDE: _ TOTAL: 6 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) v- FOOD SERVICE RETAIL FOOD-ONLY required for TCS foods(foods requiring refrigeration/freezer) BED&BREAKFAST CONTINENTAL BREAKFAST COTTAGE FOOD INDUSTRY(formerly residential kitchen) MOBILE FOOD FROZEN DAIRY DESSERT MACHINES ... (MONTHLY LAB ANALYSIS REQUIRED) CATERING ... (CATERING NOTICE REQUIRED BEFORE EVENT(SEE PAGE#2) TOBACCO SALES ... (ANNUAL TOBACCO SALES APPLICATION REQUIRED) *** SEASONAL, MOBILE & NEW FOOD ONLY*** REQUIRED TO CALL HEALTH DIV.FOR INSPECTION PRIOR TO PERMIT BEING ISSUED Q Upplication FormsTOODAPPREV2018.doc i PLEASE CALL 508-862-4644 OWNER INFORMATION: FULL NAME OF APPLICANT SOLE OWNER: YES/NO ,D,✓O.B OWNER PHONE# 1 ADDRESS L / %� � Mel CORPORATE OWNER: FEDERAL ID NO. : 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 AllerLyen,Awareness Expiration Date 6 1. /vl C., 131 3- 0 21Ylcye,r,1 10� 3 -Z 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 ev.-nt. You must complete a catering notice found at htti)://www.townofbarnstable.us/healthdivision/applications.asp. OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. TOBACCO ESTABLISHMENTS: All tobacco establishments must complete an Application for Tobacco Sales Permit and Employee Signature Form. NOTICE: Permits run annually from January 1 st to Dec.31't each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATIONS)AND REQUIRED FEES BY DEC 1st. Q VApplication FormsTOODAPPREV2018.doc 04-Jen-06 Town of Barnstable Page No: 1 List of_Storage Tanks Below Ground Tanks Outside Zones of Contribution which are over 29 years old As of: 1/5/20061 Fire Tank District Owners Name/Address Map/Parcel Tank Tag Tank Fuel Installed Age Loc ZOC No. No. Permit Date g BA BARNSTABLE,COUNTY OF 313007 02 01263 Y FO 1/1/1976 30 B N POLICE/TRAINING SCHOOL P 0 BOX 397 BARNSTABLE MA 02630 BA CIRRITO,FRANCES E 259001001 01 00462 N FO 1/1/1976 30 B N 11 SHEPHERDS WAY BARNSTABLE MA 02630 BA HICKS,ROBERT J&ALLYSON J 317042 01 00848 N FO 1/1/1970 36 B N 2 GREYLAN AVE-#281 NANTUCKET MA 02554 BA MASS,COMMONWEALTH OF 236005B00 02 01111 P 1/l/1972 34 B N 2240 ROUTE 132 HYANNIS MA 02601 BA VETORINO,MARGARET M 298011 01 00036 Y FO 1/1/1976 30 B N P 0 BOX 234 BARNSTABLE MA 02630 CO APOG,VERA M 138008 01 00917 Y FO 10/1/1972 33 B N %Z JOHN SKAPARS 2 TOWER DRIVE DOVER MA 02030 CO APOG,VERA M 138008 02 00000 Y FO 1/1/1973 33 B N %Z JOHN SKAPARS 2 TOWER DRIVE DOVER MA 02030 CO BAGSHAW,ROBERT E JR 207014 01 00732 N D 1/1/1968 38 B 609 TREMONT ST#2 BOSTON MA 02118 CO BIRD,MARGERY W 162013 01 00313 Y FO 1/1/1974 32 B N %BIRD,ANNA C P0 BOX III E WALPOLE MA 02032 04-Jan-06 Town of Barnstable Page No: 2 List of Storage Tanks Below Ground Tanks Outside Zones of Contribution which are over 29 years old As of: 1/5/2006 Fire Tank Dis'.rict Owners Name/Address Map/Parcel Tank Tag Tank Fuel Installed Age Loc ZOC No. No. Permit Date CO BORG,NANCY J& 140159 01 00374 N D 1/1/1957 49 B N BORG,LINDA A P O BOX 113 OSTERVILLE MA 02655 CO CALLAHAN,RICHARD P&CYNT 072026 01 00209 N D 1/1/1971 35 B N 345 SEASPRAY AVE PALM BEACH FL 33480 CO CANZANO,GAIL A 114018 01 00713 N D I/l/1968 38 B N 483 EEL RIVER RD OSTERVILLE MA 02655 CO CENTERVILLE/OST/MM FIRE DIS 118110 03 00424 Y D 4/1/1969 36 B N 1875 FALMOUTH RD CENTERVILLE MA 02632 CO HOSTETTER,DANIEL C JR 228107 0 0 fo 1/1/1968 38 b 485 PINE ST CENTERVILLE MA 02632 CO MELLON,RACHEL L 070010002 02 00230 Y P 1/1/1975 31 B N P 0 BOX 151 UPPERVILLE VA 20185 CO MELLON,RACHEL L 070010002 03 00231 Y P 1/1/1975 31 B N P 0 BOX 151 UPPERVILLE VA 20185 CO MELLON,RACHEL L 070010002 01 00229 Y D 1/1/1975 31 B N P O BOX 151 UPPERVILLE VA 20185 CO PARKER ROAD FAMILY LTD PRT 115025 01 00249 Y FO 1/1/1976 30 B N I 979 SEAVIEW AVE OSTERVILLE MA 02655 04-.,'an-06 Town of Barnstable Page No: 3 List of Storage Tanks Below Ground Tanks Outside Zones of Contribution which are over 29 years old As of: 1/5/2006 Fire District Owners Name/Address Map/Parcel Tank Tag Tank Installed Tank Loc ZOC No. No, Permit Fuel Date Age CO RIEDELL,CARL S 140035 01 00067 Y D 1/1/1973 33 B N SHARRON E RIEDELL 178 SCUDDER RD OSTERVILLE MA 02655 CO SHAFFER,BENNETT A&SEMA L 124005 01 00478 N FO 1/1/1968 38 B N 24 CORCORAN ST RANDOLPH MA 02368 CO WHITCOMB,STELLA PRZIREMBE 115031 01 0 fo 1/1/1968 38 b %WHITCOMB,STELLA PRZIREM 131 CLIFF RD WELLESLEY MA 02181 CT GOODMAN,ALLAN E&COLLETT 033014 01 00441 N D 1/1/1974 32 B N 4711 JAMESTOWN RD BETHESDA MD 20816 HY AQUA-LEISURE INDUSTRIES INC 288213 01 00024 Y D 12/4/1974 `31 B N PO BOX 84 HYANNISPORT MA 02647 �Y DUMONT,DAVID S TR �327� 01 00000 Y 1/1/1960 46 ' B GREENWOOD STERLINE REAL T 67 WILLOW ST ✓ 1`��O 6 �(/a A �A HYANNIS MA 02601 HY DUMONT,DAVID S TR 327063~ 02 00000 Y FO I/1/1970 r 36 B GREENWOOD STERLINE REAL T 67 WILLOW ST HYANNIS MA 02601 lHY NEWMAN,MARY F 287006 01 0 fo 1/1/1968 �8 b IRVING AVE �v �,p�,g j�'s /�,r,,, Ay^''s HYANNISPORT MA 02647 y�l/ �V Ci fHY OGLISHEN,JAMES S&DEBORAH 307227 01 00200 N D 1/1/1968 38 B N 123 MILLER ST (�, 3 0140C ST FRANKLIN MA 02038 04-.,pan-06 Town of Barnstable Page No: 4 List of Storage Tanks Below Ground Tanks Outside Zones of Contribution which are over 29 years old As of: 1/5/2006 Fire Tank Tag Tank Installed Tank District Owners Name/Address Map/Parcel g Loc ZOC No. No, Permit Fuel Date Age HY, PARTYLITE WORLDWIDE INC 327160 03 01010 N WX 1/1/1973 33` B 59 ARMSTRONG RD PLYMOUTH MA 02360 �/3 �j " 1 1� 6 T , ky, l`V I v 6 HY PARTYLITE WORLDWIDE INC --327160 02 01009 N WX 1/1/1968 38 B 59 ARMSTRONG RD PLYMOUTH MA 02360 It Y SIMON,FREDERICK L 287028 01 00065 N D 1/1/1953 * 53 B N 23 AVONSIDE P005p<C-F 'V t/— i y4Ny"O.sp0 1(j- AVON CT 06001 'HY SOARES,RAYMOND 328062 01 01073 Y FO 1/1/1971 35 B N 141=SPRINGST HYANNIS MA 02601 WB BARNSTABLE,TOWN OF(CEM) 156027 01 00000 N G I/1/1927 79 B N 367 MAIN ST HYANNIS MA 02601 WB CARDOZO,THERESA A 152013W00 01 00334 N FO 1/1/1973 33 B N 1504 LELAND DR SUN CITY CENT FL 33573 WB POKRASS,EDWARD H&SARA C 132025 01 00996 N FO 1/1/1975 31 B N PO BOX 495 W BARNSTABLE MA 02668 i o .' w�YM`l{R•M.1� � .. ., .•+rW �. yyY•'+�K+*. .- �,.,. ,yyS�.'. ��,`.. ..zA•�yyglfi,..w. .'1M7(� • 4 .. .a`.:�' a .~. -"^ ^.fi_" — = w.. .w^ _ �,.e+r+ .w... .wr.►.�-ra.+.r*-:� .. ►4' .- ��._- - `'. .' w u. �a .m n✓ ...st .2 w @ v,,�N f,. F/\i//•y� �a st� ., .n Y +.d r .. _. t y.., •a. [�/n'�•4x {j At �Ia.:.q S 't �o � s, .. - F_' r . :q .r e .. V fz.i: - ` '•�t _ .. a , a ! .. .. r dY•' a �� ,(L• p , .. • �• Y k �Yr- .. n a• , 1 't♦•: r, .. , f� . .r v+ t• 'ff' to S., .J 5, ._ ... r_ l �, .. . - a4+ o. ,a 1 ._ ., .. ., _ r 1a 1. � . v :, '. Y .x �., •- - ... a in ..y . • . N • _•i I x r, + w r. : r l r ` , s r c -�.at" � rfil r Y r�s •� .• .. - `,Y tq• q,l s "-.x• Y r 1l• f f. 'f. - y '>.. r:�" •A, r .S,(. ��!YV , ,y . ' ... - + ra A - [:. i , - � t ' �k � 1. {'i ,, .. ,n u 's "al •'r r,.� tf � � ¢➢ f'� �. f cr- t - r ., _ „ ]r _ ,. - � Z' - .. F r , /'y t. •w '. •t.it J e .' , < f j '- r M1 z v r + J t , I ' ,. ��^ .. '. i rrl:C -:i;tYRi ,n :� t �N i. i A' ` J ra • .. u7 u 1. i ,S +Jti}I t: - �' `:d, lr_ i t� • , ,. r ., yr^, n .. �1; �' � J .. r a. y + , . r r. •V 19 r It i1iz ,• _ .� - a l ',Y` q • 1, i 5 - :.ram, Jil. +•:ff ). F, :Y' :y. �4� _ , : /. J• !' '{'( Y ' ' .... '` � �� ''ll�"''ss i#d r .�� � �. K:, aA, • _ ✓ ,a':{ i,' i.. 'Q< ,. f' a ,. ,. - ' 9 •++. < .. .n:. _ �.y r.:.... p.ry. n1. .+f., •r^^,yR., F+ <.1 ,.1+1rw C'+r++:;.n MM 1F.a +=.t\. ^. .hT*'.. crre OgSi Town of Barnstable BOARD OF HEALTH • . John T.Norman Board of Health Donald A.Gaudagnoli,M.D. BARNSiMULL Paul J.Canniff,D.M.D. MAS& F.P. Thomas Lee Alternate 200 Main Street, Hyannis, MA 02601 Phone: (508) 862-4644 Fax: (508)790-6304 www.townofbarnstable.us Permit to Operate a Food Establishment In accordance with regulations promulgated under authority of 105 CMR 590.000 M.G.L. Chapter 94 Sections 305A, 305B, 146, 189 and 189A; Chapter 111, Sections 5 and 127A, a permit is hereby granted to: Permit No: 293 Issue Date: 01/01/2021 DBA: CAPE COD COMMUNITY COLLEGE OWNER: UNIDINE CORP. Location of Establishment: 2240 IYANNOUGH ROAD W. BARNSTABLE„ MA 02668 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 125 OutdoorSeating: 0 Total Seating: 125 FEES FOOD SERVICE ESTABLISHMENT: $300.00 YEAR. 2021 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2021 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: MOBILE-ICE CREAM: FROZEN DESSERT: Thomas A. McKean, IRS, CHO, Health Agent FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: I P � To vn of Barnstable 32vn T+�Ssnz go TI1S ?GGtIn11Kll SGIVI:GeS I I� 'Q -� �—e CC Public HealthDi.v:lsxoll ni+ mis I!'IcKcan,I)irector ii'.'?Nlai S Street, Hvan LESS IS�L.1 ()26 11 Ofttt;e; 508-8C,2-:,;`1;# APPLICATION OR PERMIT TO OI'F RATE A FOOD r,s I"AI31;IS:kI VII �I' DATE�6 1.�t �t NE O�3N RS1I1P 12C:.Nr�1AI ..f-_... r NAME OF FOOD r.,;�'1•:iBLISiI11ENT: �i' s W1�� ��1� a�,j:J�_.�r, `I"ELEPIIONF NUMBER OF FOOD I STABLISIINTl\:i {t )? C •'I�"�1� TOTAL il,'VMBER OF PATH ROOMS: WELL WATER:VkS NO I ...(AID\'IIAL WATER A I'kLYSIS REQUIRED) i� GAI:A: SEASO:'S`AL: DATES OF OPERATION:—I—/ TO..,.t___l..___ NLTI3T R (?7* I ITS r�SII)I 1 � SIDE: �`i`Q7 rll;: I j SI•-t�III'G: MUST OI3I AI\A COMMON MOlN VIC.TUA I ER'S LICENSE I'''Itf)il LICENSING I?IV. _I' * *QIl7'SII)I DINING ItIw1'II\DI':Et��" [17SIDl DrNt�G l7US"f`13F: 1PPIt()�J'D I3Y TFIr,119ALI'rr DIV.AND LICENSI\'G ARI)MEf T C11i'I:SI[)I,I)C\JtiG RE nC MIZENII NTS. IS N1'AlT STA FF PROv1DED FOR OL`TSIDC DINI tiG?, IS A,','A1R Ct1RTAl\VRO'Vi:I)I U rlT li'AI'IS"I"AF]'SI lit'ICI`s i:)OOR(S)? t�„„ TVPI OF I+;S7'ABLISII lENT: (.I'LFASI CHECK ALL THAT APPLY BELOii) FOOT)SERi IC1 �RETAIL'FOOD-ONLY required fot•TCS foods(foods requiring refri�eratiorgi6eeter) BED&BR)Ah.1?AST CONTINENTAL BREAKFAST _CO rTAGE POO1)1NDL'STRY(formerly residential I(itell �,rrallrL>�Fr�c�r) __L,10BI�DAIRY DESSS R7`>IACI�IIRCS...(ItONTfjI.,X LAB AlALVSCS:REQIjlREl)) —CATERING...(CAITRING NOTICE REQUIRED BEFORL Lvk\'i'(SEE PAGE?_<) W SEASONAL IMO1?ILE<i, ti';FAV FOOI:)Oi ily*" Rr C1I�IfdkD TO CALf:IIr'.Ar..TII f)iy.1?OR INSPECTION PRIOR TO Wil- i-l"1'iJ"aCVC:IS tili D PLI`.ASL CAI La(1S•t+G2•�id�� OANI ?,R tNFORN 1 'CTC) ;. FULL NAM)x OF APVLICe \'I'_)d t'kL\�t^l 1 SOLE OWNER: YIDS 6 D'O.ri ONNINI R 1'11ON xfWy ADDRESS _ _ i CORPOI2,S;T1?,1Di)RIISS: PERSON M CHARGE OF DAILY OPI RATIOSS: List(2)Certified Food Protection Managers AND at least(,1)AIle gen Astirareness Get tifted Staf� All l f)t3I3:i ST'AI#LISII I1 T"S nutstliave I Certified Food Protection latr� cp PIt;-l� 4{3L�l�.i'. **ATTAC.H.COPIES OF CERTIFICATES*,The Health Div. will NOT use past years'records. You must provide neiw copies awl POST THE CIP,R'I'IFICA'CI.,,S at your food cstablishnient. Certiried hood NIana2ers Expiration Date AllerPen t1.iwarcoess Expiration 1)at i c� 1 ► y 2-A ; ...._s_ 1��r3 3 t 1' C �tUll U 4 SIC,NtVl-URE O:F A:PPLICA NT DATE *"FOOD POLICl`INFORMATIO\'�n" SEASONAL.FOOD SERVICE:All seasonal food mum be,Ttspe.,ne.d I)iv. nrior to otseninti!! Please call Health Div,w 508•$62�4644 to schedule your inspection. Please cell at lefts,(,)days in advasnce. FROZEN DAIRY DESSERTS: Frozen desserts must be tested by n State Certified lab prior to opening Ind monthly ther�afia, with sample results submitted to the Health Dire. Failure to do so will result in the suspension nr re�cscaiuzn of yotrr.Fnazen Dessert Permit until the above terms are met. CATERING POLICY: Anyone who staters within the 71*own offi arnstable toast notify theT'own by fay or mail prio.,to caterirt); evem, You must ccrnplete a catering,ate:ice found at ttttwi/ nrir°,txt��nsrthavnstrsi,ale.ustkrrallhsli�'ssionitrttlalicatisns.atn, OUTDOOR COOKING: Out cookinit,preparation.or d`splay c_f any food product'cy a food establishment is 1)rohi bit ed. NOTICE: Permits run annually:rota January I st to Dec._i I"each calendar year. IT IS'YOGR RI SPO\SIBII.IT)' r o R?Tt.It.N Tff'F COMPLEM'D APPLICATION(S)Alfa REQUIRED FL'°I S BY DEC I st. r �"Atspi;"�sier Foy;rasiFCJ(7t)n€''t'ttti�;3e:J;�:doW !2"V E':KTNI±OI2MAIT QN. FULL NAME OF APPLICANT L�� SOLE OWNER: YES D;sell OWNER•PROtNC ADDRC:>,5 p p{ CORPORATE OWNER: I)\\Llo G CORPORATEADDRESSi..�rl.� PERSON IN CHARGE OVDAILY OPERATIONS: List kZ}fiertifiet3'Food P rtltetflon Mungtrs AND at least(1)Allergen Awareness Certified�grf .All FOOD ESTABLIStIMEN7'S irtust lia��c I C.ertitied Food Proteetioh Manager PER.SHIFT. ""ATTACH COPIES OF CER1'T UCA..TES*x The Health Div,will NOT:"use piast years records.You mttst provide new copies and POST THE CERTIFICATES at your food establishment. Ce tified Food'Munagers Expiration tion Da Altereen Awareness, Fxoirgfion Dat;c. z 011 061 21 SIGNATURE APPLTCANT DATE r. POLICY INFORIMATIOW.*" SEASONAL FOOD`SERVICE_:All sea soneifood°estabiishritcnIts;including mobile trucks must:be inspected by the HealtlrDiv. ase vrior o naeninelt Pil call Health Div,at 508-962.4644 to schedule your inspection: Please call at least(7)days in advance: FROZEN DAIRY DESSERTS, Frozen dtssaris must be ttstad by a State Certified lab prior to openipg.and monthly thereafter, with samplee results submitted to the Health Div. Failure to do so will result in the sttspension or revocation of your.Fir=I3essert Pcmit until the above ternis amtnet: l CATS RING POLICY: Aoyove who cateis withirithe Town of Barnstable roust notify theTown'by fox or mail,prior to catering event. You must complete a catering nonce found et btfpt/Avwcv.rownofbnrustaMt.uslhail{lid{tisionlannikatiaps.nrp, OUT130AR COOXING. Outdoor cooking;preparativn,.ordisplay of nny food product by a food tstablishm ct is prohibited, NOTICE: Permits run annually from January l at to Dec.3 to each calendar year. IT IS'YOG'R RESPO.NSIQI I.In TO RETti.11N THE COMPLETIrtr APPLICATION(S)AND REQUIRED FEES BY DLC Ist. QlAppticatioaPorms OODAPPRV61-2D19.dn. p Town of Barnstable BOARD OF HEALTH John T.Norman Board of Health Donald A.Gaudagnoli,M.D. JIM 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: 293 Issue Date: 12/10/2019 DBA: CAPE COD COMMUNITY COLLEGE OWNER: UNIDINE CORP. Location of Establishment: 2240 IYANNOUGH ROAD W. BARNSTABLE, MA 02668 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 125 OutdoorSeating: 0 Total Seating: 125 FEES FOOD SERVICE ESTABLISHMENT: $300.00 YEAR. 2020 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2020 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: MOBILE-ICE CREAM: Q� FROZEN DESSERT: Thomas A. McKean, IRS, CHO, Health Agent TOBACCO SALES: FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: o4�r E�fLc�IJ Iu.itisels: °�a 'own of"Barnstable q r srp Inspectional Services; I�i 11 s MAC. i679. �4 Check'.# "r�ai�r�a PUblle Health I)ivxE1l�n Thomas McKean,Director (J 200 Ml ain Street,.H 4nnis,&IA 02661 U` Office: 50&862 4644 Fax: 508-746-6304. ` . APP LXCATI aN FOR PERMIT TO OPEItATE:A FOOD ESTABLISH1VIIr,NT DATE, �I NEW OWNERSHIP RENEWAL. NAME OF FOOD ESTABI.,ISR3MENT: ADDRESS OF FOOD ESTABLISHMENT: W , 60a(\ li- ADLL �AP (),Iuu16 MAILING ADDRESS.(°IF DIFFERENT FROM ABOVE): umo��oy\ �,>C��GQ ���C � ���Q��CL• �-` E-MAIL ADDRESS.,Tu 0, ASS u ga, cpy ` TELEP.:H6iNC,NUMBER.OF FOOT)'ESTABLISHMENT; 1014 1 -3ohb TOTAL NUMBER OF'BATHROOM8- WELL WATER:YES NO.K_ ,.. (ANN UAL WATER ANALYSIS REQUIRED)'. ANNUAL: SEASONAL: DATES OF OPERATION:_1 / TO NUMBER OF SEATS• LN,$= OUTSIDE: MW TOTAL., SEATING. MUST OBTAIN A COMMON VICTUALLER'S LICENSE FROM.LICENSING DIV, **"OUTSIDE`DINING REAfm'ER**,* OUTSIDE DINING"-1v1i ST'DE APPROVED OY'1I1E•HEALT11 DIV..AND LI EN:SIING AND MEET OUTSIDE DINING REOUIREMEIINTS. .IS WAIT STAFF PROVIDER FOR,OUTSII)E;DINING? I.S A`i AIR CURTAIN:PROVI;DED ATWAITS IAFF SERVICE DOOR(S)? 14IA TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BE. FOOD SERVICE. . �E2ETAIL FOOD-ONLY•'requireil for TCS_foods:;(foods.requiring.refrigeration/freeaer) BED&BREAKFAST . —"CONTINE-NTAL 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'H2). *'* SEASONAL,MOBILE&NEW FOOD 01\1LY*** REOtIIRED TO CALL HEALTH D1V FOR INSPECTION PRIOR TO PERMIT BEING ISSUED PLEASE CALL 508-862 4644 Q:'Appf caiion FonniT(90DAPP 2020.doc: r . OWNER IN.FOIMATxONv FULL NAME OF APPLICAN3 SOLE OWNER: YES/ D4113 OWNER PHONE W ADDRESS CO.R:P.ORATE OWNER: S CORPORATE.ADDRESS: \XV1 �6\41 1O M� V kk V PERSON CHARGE OVDAILY OPERATIONS:' Lisit(2)Certified Food Protection Managers AND at least{1j Allergen Awareness Certified Staff All FOOD ESTABLISHMENTS must have l 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 Bate # SIGNATURE.OF-APPLICANT DATE ***FOOD POLICE'INFORMATION***' i SEASONAL FOOD SERVICE:.All seasonal ftiod establishments:.including mobi e trucks roust be.inspected by-the Health Div: prior to opening!! Please call Health Div..at.SOM624644 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;pribr to opening and monthly thereafter;; With'sample results submitted to th,e Health Div. ,Failure to do so will:result in the suspension;or revocation of your Frozen Dessert. .Permit until the above.terms are met: CATERI'S'G`POLICY:: Anyone'wha caters within the tort of Barnstable rtitlst notfj Lhe?otjn by fax o ntaii prior to:catering event. You must:compiete a catering.notice found,at httn:/li3ww townol6a;instable:irs%heaithdivision%apnlications:asn, O[ITDOOR COOKING.: Outdoor cooking,preparation;or display of any food prod:iict bya food establishment is prohibited. NOTICE: Permits run annually from January I st.to Dec.31"each calendar year. IT'IS YOUR RESPONSIBILITY TO RETURN THE.COMPLETED APPLICAf1034(S)AND REQUf RED FEES BY DEC 1st. ;Q AApplic4b6h ForMSTQ0DAPY REV3:20I0.doa 3 _ egertrnent Upclall s •Please Help!Program your automatic irrigation systems- Odd house n-Monday.&Wednesday Even house tr- Tuesday&Thursday •Sys-,ern improvements continue on Route 149 in Marstons Mif3 Village Center •Please attend the upcoming Annual District Meeting in May 2019 he tahie!fists elLYns SUDsta.—in drirkin water that we Detected dudr calendar year 2018 imles,ciharw'ise notacit.aithou h the preseace of these substances in the water does net recessar:• )cioate that the:aier Poses a heaitn rek,we feel that it Please use voter wisely . 9' 19 t 9 i:i Is important I'+ai you know s..tly what.and now much was detected.The Fourth UrregWated Contarinant Motoring Rut=_tUCMR4'r results are befmv for 2018 with a new range on Mangarese(p.,bl: •Reduce Leae Exposure—After water has bfan Staonar.E in 9—m-lo elelrchetempeatureofviaergettingicoldeh then usr_uni y 4-6 cold tap I 'ou 'Contmniho— N:J sn(! om fe '.e'ssv esc',rqI—scat c n'a^=_Ir31n.•r lR?,ri3.,`s,x inn.Osi.sfin Cr+k a¢c�r•lnlr ii elc' S.cf E e;xiet cuts,srn�ago:Ey,-sian Pf natlra!EPCosits. e;Sy,r tans �ev.v<2p C-.07 NO p!doingw2S?s'tlrstha�efro'nc:» ,qr E. )',nof o.pov. V E .1:?a•P N.-A 2 vp . N. No h t 1 .. n 1 Jo( h -e h It .fuu^ h L/ '9 J-y�3 to t L a a,. d2 513.. _S!.3 D z�^ ll L"Jens iocatsd in Cenlenilia ';pot a agents a Prose ,n ao-1.a^.d _ and_ewl a dl y_.t:._.s pith:.ta?'y l n e.._.. nd ants. Jra ,aa f.u>,-nf:rs.cr re ,a it..-a3 „t 12,.,nd - aao,c f 1 w'C 6 U:-..ara par dray suispF <rara[a usu!y,l ., Waifs +& u;mbert Pdili c-..,y - SMCL AVERAGE we a. 7.8,11 CmigVille an nirr ''Jo'"p- pa?j '250 &.ac 4.a-13 HU unatlxlE taacF.:ngfrpm".—I daoasi[s- Jatutdi fli^arot Wells located In OsefVillB {2917 rdustr'.a,•,ues C-:T NO one lndtrs[na'rur-ss as oonno J.r_ol w-t irq'vo bz'J t,..ve the se-«Ma'Y R1CL nay nasal[:^ ?stna:i:sv ,G.tC,g rv^q o`a+,ndry a,tl 4VfIiS ':,2�2A McShane orerg a.smbtron systebs and em.se „n'Dn.?filMas arr,rme.r s,, a,.v,ts vdnL+route.s._arusty aizx t an, Il—sns and eroyan Wetl 344 Arena .oll"es Well 10 Davis tutor✓o tpw?i. 254 - 47 - 0.9E. .0 Rorciitnd e l,!ng fnm natural[apnsks; lay it xJUCn'esa::r:as:e.n:.hsa)a:insral,:cad:tart avatar ins uer„a Wells located in Marstons Mills Sedeum ioprn j 20 - 17.3a 63 1:3? tic of nalual::e{+a51is.rosd sat',re.-cf'. _nEi'ideals:such as ft5o arpe^_rCM hyp rtenve k,l:xy fai!we,or carge,owe Mart f3:1..e,shard De a l l a the satiiu:n level n`ddnki t;•-te,'.vhar?evpow—,are DeeraJ Cnrefu fir=rn,rclI d.Erasion-:`ri.%Y!.^.=':Msiis. b`lei!s. 12,13 Murray .iangan 50 's00 3A 3-76 NC3 well ns dislr'oos from 419oangan aalc«,r�.,nuatia,saco.e iha osoonds'y NICL•neyras...^,.^ae,h-Vo sua pines; r f' u^:ells '4 15.17:tE,'L0.21.22 Haycen a fpPGj .:nlri:,ivs rcN:u^+ '7 a.'td uncteas trl ItDer treid`i'<taste.adsr,antic"bia.rt T'ow'1 xia•.N3Nra,ly ati.J.i r> {dsC 1. Niflis '(i+yJ Harrison a:Eta^, 230 3.5 1.3-9.3 No _rm otraturai:rinerals:,road 'P.^mt rca e NC roIon in ,a:1,1-al&cmar,'totter iahr'a3r 'nd'Taro•naf.?r, WHERE nnE3 MY Y.'giEN G4ME fROM1 'he C-O-MMW t Ci pat >m seroasa yez popWaS n fo er a::OOconsp,,- Gt35uuns - - n. is'-41 NO vx of nai—I n2_,ol 9 V-._•ra4—;a!,'in..and Y'yanx n,rt,x art'Gcr_cur gra:._iSwvte!'weds.We.;1".nt,Y p..n y fill am 79S LS As ho—balw, (ppn+l A f pi i'" 9 pl dfe•InlafaannaCn-Et- betWea,COMM NO n..,..'U.u'al desPs:'s .Lre: :i> We Cptu1 'CY F Shp- E m la.)e Fne Disfn�:ani the Hy !s L`iate' ,V .01 0-.C24 d` PX"M '1' SYsta'n,ho e:_iBr\oa5 UI1iZed ilJnt thaSL'bA rcra'n 2ktTi Ut F7NITIONS k. tinreaYlatrd C t tf t di t h EPA has hio .arm SPDr ?0 - C.:C C.�!'.pg NO n vent.tar,,or s.ur'_Ps nay be ratur.,j 'pM9 peppla.s':p N,nk vni rc.e.',9 c la r.rnt a)h.9^..or.Mnl :c.s a):aa..m.dd,(anetrn I,Yu a id i^.iej n It sn.:. .1�,y npt%nYauci;W 1, k t c,+aLLr:a,uln:<t. .<i 1'uty'i cd a rt , , sad rfak^(ranu7r. V ,n o allot.I:P♦ - ._ adrinking u, and'vkthv iTEE!.:b} TO - 0 N:A TJ 't taaiila,n.ecksa 5gP5 ftob gasa'.rre lodge,ne ONSC rras aaaw_e ag -elire of TO 9!L fpp),sa zenith prote:nve<onm^nalia^!a?F73EJ^dr:rvne.vdter, f Yr rcaulaban'a 3l'S.c'.veklit da n'tsl» 'r":Fur an!,s 179E :a bola a::can.-uy�t:CLat20-a.9ppb :1lactmum ConNminant Leeei.or MCL:ail.•hiiti t k-I�;:r a c and that ul!n,oed in;l:inking wow'.MCts a;r,�i.as chase:a t fie:.1CLCs as feusiUie br.filing thr o. "<S ',r ,:. i�'°,. ... 9-• • C r < M t m Cnn) i nni 1-1 Q.1—MCI C.IL..Icxxl m a cenunnnant r.i rinkirs x; 'e ,p �' �:s .:�- �e ^�-a_-s .y�� "``, ,�'ssy a��,� s.� �,�^� � ��,� •4".�. � - oaten bdou o4.ice w?rr is ma[noun_,r exmtad rsk to l:il. aiCt.rs anoto frr cart a( !� !JC I r_h„ill tiny.Er.,s'ar of tl hP t g ad ith i, I ( d'Y t y 31 dP' $- .f cY am I.in 2�16) .,ra Jxpod's. e,1i<C dre,car d snD 51 Q ;illo.'s n ap..ntran.ipan a a.,a. s atil'.,,r.a!,Jll,vmo E tk h,s»bier n r Ytara rxrvd rlcrvtdop 99th P lile ( r 'f) t t dmyprpD:etns or nigh txoa^,ar..aa:ra C/L.ipic .,,es pci er).\1c.� t„dt,.,cu y.t' _t..r:Ill,rn i.sA^s:a--4 b. I per. i. Th.v-a?rt rA 2 A.E.1, rc r. u I t I the..:,-dartot t )eenndnrr.%Iniimum Cool—L—i(SMCIA: fatj YES{xt) ,wrafly prost,Y:n,M am :_n. .. ret3..era Poi a a-•'v prer-ni in;tm a^.rsonne�:.nC s'et tl wlM.oiher!wNncaly lurnt9:a wln,rarx lo;r<nec,t[e:,•;:ittic.yYal.tn•. J,l,k,i. - 1 ei hc.:l.i7.xC. Dung• en..Ccait s+ab h;u e'in anpiel;aM swasa:.a inq rff.Ien al preDU_tnc.nnepe.YTlo;19-Naga a \L:a.tio:!cent.The ce cntrstinn of attt i:hat,if e<ee.daC.iriUger's AI,,:vent ar ocI_Y ra:;ui2ma•Cs.,vhial:ra ivuirr.systr <t fMlo•.v. Yln.ssschYaerts/)tire r f Reseurc! and StsodarJ iCu'Uclines I()RSC):This is the mnr,_nr:Y;ion of a chemi:al:n Erinking w:ii_r.u!nr trk.,w wisech,:;dcr:w•hedhh,!T,e r.Mlkcly to arcar aher chm;,:z(lifetime)ea,luuuiti,"id;a tnarein of.)arr, if<.cradu- rdri s,•rvrs ns^n laden:or of,hr 1+nmeticJ Drr.:inn funla'r artinn. - k P. Information]From EPA.. WHAT CONTANIINANTS MAY BE Source Rater Assessment and Protection(SWAP) Contaminants in Bottled Water and Tap Wa-I CREST N'I'IN OUR WATER? What is v!S'AI? ter: Drinking vent r,indudin hurtled water ix ay reasonably I The sources of drinking water(both tap and bottled water) The Source Water Assessment Protection(SWAP)program ®�,�� os m be expected to contain at east small amounts(if m some cnnta - include rivers,lakes reservoirs, streams,ponds,reseoirs,springs.and assesses the susceptibiHiy'of public water supplies to potential '0� utation. The presence of contaminants does not necessarly wells.As water travels over the land or through the ground,it contamination by microbiological pathogens and chemicals. �/� a indicate that water r Hoses a he lih it k More information can dissolves naturally-occurring minerals and,in some cases, What is My System's Ranking? a be obtained by chlcing the L.PA s Safe I).akin Wafer Hotline, radioactive material,and can pick up substances resulting A suscep ib.lity: nkmg of high was assigned to this syst,.m ® p� ;-R00 126-47>l. from the presence of animals or from human activity. using the information collected during t assessinen hti the pinking Water and People with Weakened Alicrobial Contaminants,sue' as viruses and bacteria, DEP. A source's susceptibility-;o contamination does non im WATER - Immune Systems Some people may be more vulnerable that may come From sewage treatment plant.,,septic systems, ply poor water quality.Soil conditions contributed to this rank- DEP`�'° (� to contaminants indruilkin ,vater than file general popul iiion.; agricultural livestock operations and wildlife. rigs '� °° V 1 immune-compromised persons su h as persons with cancer, Pesticides and Herbicides;that n ay come from a variety v Actual wafer quality tc hest reflected by the results of to=ular %0 undergoing chernotherapy,persons who have undergone organ of sources such as agriculture,urban swrinwater ririoff and water tests.To learn more about your water quality,r fee to this transplants, people with 1,41 !AIDS or other immune sysi i i re idennaluses. report disorders,some elderly and i,farts can be particularly at.risk Inorganic Contaminants,such as sallsand metals that Common Potential.Sources of Contamination include: 1 fi'oni infections.These people should seek advice about drink- can be naturally-occur ring or result from urban slornnvateC septic systems;household hazardous materials,heating=oil stor- i iug water from their health card proved r-. FP/CDC guide- unod;industrial,or domestic waste rater discharges,oil and b Established in 1937 age,sto mwater;fertilizers_pesticides and autonu ive fluids. Public Water Supply lines on appropriate mean in lessen theirk of infection by Ras production,,mining,or farming. Where Can I See The SWAP Report? Cryptosporidium and other microbial contaminants are availa ; Organic Chemical Contaminants,inclucdi 12 synthetic and The complete SWAP rprnt is available at the ly`ater Depart- ID#4020002 ble from the Safe Drinking Water Hotline 7-300 426-4791. ? eitla:de or cltemic tls;tliat are bye-pio ducts of industrial inert Off-tee and Edgard of Ilea.tii. For more information,call Lead In Drinking Watert 7f present elevated levels process and nei.ro':eum production;and can also come from Superintendent Crain Crocker 505-428-6691 of lead can cause serious,health problems,especially for prea- gay stations;urbaix slt,rrriwaterrunoff and septic systems. Residents Can Help Protect Sources By: 2015 nant women and young children. Lead ih drinking water is Radioactive Contaminants,thatcar.be naturally-ally- practicing good septic system maintenance, primarily from materials and components associated with ser- occurring or ne the result of oil and gas produciion and min- . Supporting water supply protection initiatives at the next WATER QUALITY REPORT vie line•and home plumbi t CO.\,IM Water is responsible l g.activities. January 2019 for providing high quality drinkingwater,but cannot control In order to ensure that tap water is safe to drink,the DEP and town district meetings, the variety of materials used i l plumbing components.When EPA prescribe regulations that limit the amount of certain ° taking hazardous household chemicals to hazardous mate- your water has been silting for several hours you.can mini- contaminants in the wafer provided by public water systems. vials collection days;and miz•the potential for!ca exposure by flushing your tap for Food and Drug Administration(FDA)and the Massachusetts ` limiting pesticide and fertilizer use,etc. r p° P� 1 g )' This is an ui7lruar report on the 30 seconds to 2 i iinutes before a rib water for drinking or Department of Public Health regulations establish limits for cooking. If you are concerned about lead in your water,yo j centammants in bottled water that must provide the same quality of the 3nater aehvered by the. may wish to have your water tested Intbrnation on lead in I protection for public health. Facts About Your eater Delivery System COJW�'I hl aler Departinent. l drinking water, testing methods, and steps you can tak to 3 => Over 2 miss of water mains• T{T(5.brochure,Cp111ad31S'i12,t7r11Ya11071 071 minmrize exposure is available from the Safe Drinking Water P g � '12,_C a billed accounts and 38,rno customers the source Crud contents t? our ivater and i Hotline or of http llww•w.ena.govtsaf water/lead." For more information about. of our Drinking water may naturally have +itanga-; Provides file protectionthrough2005.wd,.nts C-O-'41A9 water SVSfcm contact: related health risks associated with any nest and, when concentrations are greater than 50 ppb, the i Craig A.Crocker,Superintendent Can store 6.8 milliun gallons of water in 3 storage tanks detected contaminants. water may be discolored and taste bad. Over a lifetime the 508-418-6691 Includes 19 punt ing s at ons,13 ireatmect facilities EPA recommends that people drink water with mangan-sc 662Acres atfw tershed propertyThe.CO3NPV Water Department is .levels less than 300 n 7h and over the short.tern,EPA reeom _ Conirmitted to providing'our Customers 1 Board of Water Commissioners Discoloration cau-cd by iron is g.controlled with a sequesterin iitCRdS that people limit their consumptionnfwavcr with levels Monthly Meetings: agent(poly phosphate,)-nt-4 wells - with high quahty,safe drinking,Waver that over 1000 ppb,primarily(due to concerns about pOSSible neu- Yau are invited to art d Participate inour ubGc forum and vgice roar p Cape S &l V .: a P p" P S 'elks lip iif vvarer on Ca Cadterds to tx;acid; m the ran e of exceeds e ei y federal and state standard rolor_i al effects. Children tip to i. year of ie_e should not,be 1 concerns about your drinking water.We meet:the first Wednesday i.0 to 6S(pH is the measure et acidity or alkalinity of a liquid). given water with rnarig'anese conceniration5 ever 300 ppb:nor` of every month at 7:OC P'.M.at ilia Centerville Fire Sta'ion,Route On the pl f.cal' the numb r t is reLoal,less than 7 is acidic. P.O.Box 36.9. 23 Centeryille,MA should formula for mtants be trade with that water fix longer -6�e sings are subject to change.Changes will be posted at Town arid more than 7 is alkaline(basic).Due to the lower ill I ofour 11.38 Main Street than 10 days. - Hail,Centery iie Fire Station,the.Water Department Office and the water,we add a harmless alkaline substance(potassium hyd.' E3sterYelle i•.IA 02655 I-.--.._...._....._.........................._......_.... websife shown beau. .. We)to our water in order to rexfuec co:rosior:in the distribr•.ion a Board of Water Commissioners: sv ter a and.in your home or.business. 508-428-6691. Fax.5©8-428-M08 U.S.Environmental Protection Agency's Safe ]n 2018 the CONINI Waier Department delivered over one.billion Scott E.Crosby,Chairman P Drinking'"later Peter Hanson gallons of water. VVebsite.: tytvvy:comntw'ater.cgm I:Iofline.it KevinMedeiros Superintendent: Craig A..Crocker 71-800-426-4791 Website: www.conimwater.com r Town ,off Barnstable BOARDOFH HEALTH Board of Health Donald A.Gaudagnoli,M.D. John T.Norman {, MA 9. 200 Main Street Hyannis MA 02601 IF.P. Thomas Lee Alternate ¢Eo�a Phone: (508) 862-4644 Fax: (508)790-6304 www.townofbarnstable.us Permit to Operate a Food Establishment In accordance with regulations promulgated under authority of 105 CMR 590.000 M.G.L. Chapter 94 Sections 305A, 30513, 146, 189 and 189A; Chapter 111, Sections 5 and 127A, a permit is hereby granted to: Permit No: 293 Issue Date: 12/20/18 DBA: CAPE COD COMMUNITY COLLEGE OWNER: UNIDINE CORP • Location of Establishment: 2240 IYANNOUGH ROAD W. BARNSTABLE, MA 02668 - -� -- - -- . — Type of Business Permit: FOOD SERVICE Annual:. YES Seasonal: J i IndoorSeating: 125 OutdoorSeating: 0 Total Seating: 125 FEES FOOD SERVICE ESTABLISHMENT: $300.00 YEAR: 2019 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2019 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: - - -- MOBILE-FOOD: M031LE-ICE CREAM: G? FROZEN DESSERT: Thomas A. McKean, RS, CHO, Health Agent TOBACCO SALES: FOR, ESTABLISHMENTS WITH SEATING: l PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions.: ............................. ........ ........ .......................... .......... For Illithils, Town.of. Barnstable T)1lfppAid S aAmt Rds 36b PARNSTABLEi Inspection't'll Services r bus% Pubhc Health Division Thomas McKean,,Director 200 lVlain Street,HyMnls'NIA::026GI' OfFke: 508-R62-4644 Fait 508-790-6304 APPLICATION FORTE RMIT TO OPERATE ATOOD ESTABLISHMENT DATE NEW OWNERSHIP RENEWAL NAME Or, FOOD ESTABLISffMENT:: 110- ADDRESS'OF FOOD ESTABLISHMENT: SHMENT: MAILING ADDRESS(IF DIFFERENT FROM ABOVE): E-MAIL ADDRESS; �Vll 1n' TELEPHONE NUMBER OF FOOD ESTABLISHME NT: (I TOTAL NUMBER OF BATHROOM$: WELL WATER::YES—NO .,.. (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL' SEASONA-14: DATES OF OPERATION:J-1-2-L I(ito NUMBER OF SEATS: INSIDE: 0 UTSIDE: TOTAL: SEATING: MUST OBTAIN A COMMON MON VICTUALLER'S LICENSE FROM LICENSING DIV. *OUTSIDE DINING.REMINDER""' OU'.I'SIDE,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 WAITSTAFYSERVICE DOOR(S)7 TYPE OF ESTABLISHMENT:. (PLEASE CHECK ALL THAT APPLY BELOW) ,/.FOOD SERVICE kr,'TAIL FOOD-ONLY require d:'for T CS foods(foods requieing ref,1g e.ratioulfreexer) CONTINENTAL BREAKFAST. COTTAGE FOO DJ Nl,)AJSTRY.:(form erly.residential.kitchen) MOBILE FOO. D ftozm DAIRY DESSERT1 . M ACI IINES... (MONTHLY LABANALYSIS REQUIRED) CATERING ...(CATERING NOTICE REQUIRED BEFORE EVENT(SEE PAGE N2) TOBACCO SALES .....(ANNUAL-.TOBACCO SALES APPLICATION REQUIRED): SEASONAL,.MOBILE &NEW FOOD ONLY PRIOR TO PERMIT BE ING ISSUE'l) REQUIRED TO CALL HE ALTH,RtKJ�9R—INSPECTION Q\Appficatiou Foi-.hi,s\l,.'OODA.PPRLY201B.doo f - _ _ PLEASE CALL 508-862-4644 OWNER]INFORMATION: FULL NAME OF APPLICANT SOLE OWNER: YES/NO D.O.B OWNER PIIONE# ADDRESS l Dbo) CORPORATE OWNER: (�t(A'1 f-f(1,Yj V6 FEDERAL rD NO. . CORPORATE ADDRESS: wk i` 6 Ni,Nrx�b l'1 PERSON IN CHARGE OF DAILY OrERATIONS: List (2)Certified Food Protection Managers AN]D at Ieast(1)Allergen Awareness Certified Staff All FOOD ESTABLISHMENTS must have 1 Certified FoodTrotection Manager PER SHIFT.. **ATTACH COPIES OF CERTIFICATES* The Health ]) v. will NOT use fast years' records: You must provide new copies and POST THE CERTIFICATES at your food establishment. Certified Food Managcrs Expiration Date Alleraen Awareness Expiration Date I. 2. � SI ATURE OF APPLICANT DATE' *** QQD POLICY INFORMATION` SEASONAL FO011 SERVICE: All seasonal'food establislunents, ncluding mobile trucks must:bu inspected by the Health Div. prior.to.openiiiat! Please call Health Div.at 508-8624644 to schedule your inspectiozi.. .Please call at.least(7):days iti advance. FROZEN DAIRY DESSERTS: rrozen desserts must be tested by a State;Certified lab prior to opening and moodily thereafter, with sample results submitted to the Health Div. l ailure:to do so twill result in the suspension or revocation of your Frozen Dessert Permit until the above terms are suet. CATERING POLICY: Anyone who caters within the Town of Barnstable must notify theTown by fax or mail prior to catering event. Yoirrullst2 complete a catering notice found at http://w-.iv.w.to-vvii(jibat-nsta ble.qslhealthdiyision/aftpiications.asp. OU TDgt4R 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'Forni. N6TICE: Permits run atinvally from.;January Istto Dec.3IS`each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THF.COMPLETED A:PPLICATION(S)AND REQUIRED FEES BY DEC. 1st: .Q:\/.�ppiication FormsTOODAPPREV2,019.doc `oFt row TOWN OF BARNSTABLE HEALTH INSPECTOR•s Establishment Name: Date: Page: of v ~o PUBLIC HEALTH DIVISION OFFICE HOURS8:00-9:30A.M. % BARN3MBLE. ` 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified a3q: HYANNIS, MA 02601 MON.-FRI. No Reference R-Red Item PLEASE PRINT CLEARLY ArEp Mn+a 508-862ArA4 FOOD ESTABLISHMENT INSPECTION REPORT Name ccc _ .n j�• Datefi j L Tyne of T Inspection O .tin f� � - Address ? Z b Risk ood Se spection l/ Level i Previous Inspection ` er Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) ��� Time Bed&Breakfast HACCP C `�i, In: n�r./� Other Inspector s Out: `� �'�- 0q v�d � mom j� e . ) Each violation checked` equires 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 n ,� ❑ 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 Yes Critical(C)violations marked must be corrected immediately. (blue&red items) ❑ Corrective Action Required: ❑ No 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 checked indicate violations of 105 CMR 590.000/Federal Food Code. ❑ g ❑ 9 y ❑ rY P 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 4non-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 8 non-critical violations. If 1 critical refrigeration. y 29.Special Requirements (590.009) s o within 10 days f receipt of this order. violation,4 to 8 non-critical violations=C. 30.Other DATE OF RE-INSPECTION: Inspec '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 PIC's Signature Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen? Y N Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs i Cooked and RTE•Foods.* 19 PHF Hot and Cold Holding 2-103.11 Person-in-Charge Duties 3-302.14 Protection from Unapproved Additives* Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F 590.004(F) EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 2 590.003(C) Responsibility of the Person-in-Charge to Other* g g 3-501.16(A) Hot PHFs Maintained At or Above 140°F* P ty7-102.11 Common Name-Working Containers* 3-501.16 A Roasts Held At or Above 130°F* Require Reporting by Food Employees and � Contamination from the Environment * ( ) 7-201.11 Separation-Storage*Applicants* 3-302.11(A) Food Protection* P g * 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* 3-304.11 Food Contact with Equipment and Utensils* 7.202.12 Conditions of Use* 590.004(11) Variance Requirements 590.003(G) Reporting by Person in Charge* Contamination from the Consumer 7-203.11 Toxic Containers-Prohibitions* 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Reservice of Food* 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions g ) Disposition of Adulterated or Contaminated Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources f 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004A-B Compliance with Food Law* Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and ( ) liance P * 4-501.111 Manual Wazewashing-Ho[Water 7.206.12 Rodent Bait 3-201.12 Food in a Hermetically Sealed Container Sanitization Temperatures 7-206.13 Tracking Powders,Pest Control and Raw Seed Sprouts Not Served* 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Wazewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs - CONSUMER ADVISORY Concentration and Hardness* 22 3-603.11 Consumer Advisory Posted for Consumption of 3-202.16 Ice Made From Potable Drinking Water* 3-401.11A(1)(2) Eggs-155°F 15 sec Animal Foods That are Raw,Undercooked or 5-101.11 DrinkingWater from an Approved S stem*, 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* PP Y Not Otherwise Processed to Eliminate Equipment* 590.006(A) Bottled Drinking Water* 3401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* eg cnw 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 �' 10 Proper,Adequate Handwashing Game and Wild Mushrooms Approved By * 3-401.11(C)(3) Whole-muscle,Intact Steaks 145°F kitchen operations should be debited under Regulatory Authority 2-301.11 Clean Condition-Hands and Arms 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodbome illness interventions and risk factors. 590.004(C) Wild Mushrooms* 3-401.11 2-301.14 When to Wash* A 1 b All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail ( )( )( ) 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special 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 Commercially 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 8 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 3-501.14 A 3-202.18 Shellstock Identification 13 Handwashing Facilities ( ) 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 5-20411 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 . 3-402.11 Parasite Destruction* Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying 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. HEALTH INSPECTOR'S Establishment Name: Date: Page: of oF. r TOWN OF BARNSTABLE OFFICE HOURS JI �Py ° PUBLIC HEALTH DIVISION 8:00-9:30 A.M. eanNsrnei.E. = 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified M679•,�.• HYANNIS,MA 02601 MON.-FRI. No Reference R-Red Item PLEASE PRINT CLEARLY Oran Mn+s 508 862 4644 FOOD ESTABLISHMENT INSPPCIPQ,4 REPORT i Name iIDat Type of In ec io p Routin Address Risk ood Se IN ` spe ion eyel etail Previo n Telephone Residential Kitchen Date:'N I I Mobile Pre-o Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP OIn: ther ,29)A 7d In I Inspector � �' - , LUOU Each violation checked requires an explanation On the narrati page(s)and a citation of specific provision(s)violated. ' Violations Related to Foodborne Illness Interventions and isk 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 i ❑ 5.Receiving/Condition ❑ 17.Reheating ❑6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling q ❑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 n ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories I I i Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: No Yes Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. ❑ Voluntary Compliance . ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction:Based on an inspection today,the ite s Embargo Emer,enc Closure Voluntary Disposal checked indicate violations of 105 CMR 590.000/Federal Food Code. ® g ❑ 9 y ❑ ry p ❑ 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 B=One critical violation and less than Orion-critical violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If g p,infestation of rodents or insects,or lack of 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than i' al critical. . f 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 ola"ons observed,7 to 8 non-cr al vi lations. If 1 critical refrigeration. )( ) violatio 4 to 8 non-critical viol i,ns 29.Special Requirements (590.009) within 10 days of receipt of this order. 30.Other DATE OF RE-INSPECTION: Ins or's a e Q }nt: 31.Dumpster screened from public view _?A� Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N I ature Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen Y N ` ,�►h-�t 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 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs Cooked and RTE Foods.* * 19 PHF Hot and Cold Holding 2-103.11 Person-in-Charge Duties 3-302.14 Protection from Unapproved Additives Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 590.004(F) * Require Reporting by Food Employees and Contamination from the Environment ( ) 2 590.003(C) Responsibility of the Person-in-Charge to Other* * 3-501.16(A) Hot PHFs Maintained At or Above 140°F 7-102.11 Common Name-Working Containers 3-501.16 A Roasts Held At or Above 130°F* Applicants* 3-302.11(A) Food Protection* 7-201.11 1 Separation-Storage*g 20 Time as a Public Health Control 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 7-202.11 Restriction-Presence and Use* 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.004 11 Variance Requirements 590. 3-304.11 Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions* ( ) q 003(G) Reporting by Person in Charge* Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and 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 Warewashin 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. 18 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of E s-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System* * Eggs Not Otherwise Processed to Eliminate Equipment 590.006(A) Bottled Drinking Water* - 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* el/cnvc tiuzooi 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22. Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Soo urce 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) I Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and StuffingContainingFish,Meat,Poultryor 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* 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 A 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 Authority Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* Regulatory Aut 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodbome illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b)All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special Requirements. 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-01.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3-403.11(C) Commercial) Processed RTE Food-140°F* Blue Items 23-30) 3-202.15 Package Integrity Y Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 13 Handwashing Facilities 3-501.14 A CoolingCooked PHFs from 140°F to 70°F 3-202.18 Shellstock Identification ( ) Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 i 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3 402.11 Parasite Destruction* Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. 1 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 .009 3-502.11 Specialized Processing Methods* 30. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Formback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. of.H�E roq M TOWN OF BARNSTABLE. HEALTH INSPECTOR,s Establishment Name: O� Date: Page: of 4 OFFICE HOURS P PUBLIC HEALTH DIVISION 8:00-9:30 A.M. BARNSTABLE. •` 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified � :'°,q' `0� HYANNIS,MA 02601 508-862.SqMON.- 1644 No Reference R,-Red Item PLEASE PRINT CLEARLY 1°rFD MPS°' FOOD ESTAl3 S M NT INSP C ION REPORT Name Dat a of Type of Inspection �Sewvice RoutineAddress Risk Re-inspection Level Previous Inspection Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint [Inspectorlow rson in Charge(PIC) Time Bed&Breakfast HACCP � E Other r -All O t Each violation checked requires an explanation on the narraty a page(s)and a citation of specific provision(s)violated. -711 r/ (/L)�Z L��2 1,1�;2 :j 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 C ❑ 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 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 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 Embar o Emergency Closure Voluntary Disposal checked indicate violations of 105 CMR 590.000/Federal Food Code. ® g g y rY p ❑ Other: 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils B=One critical violation and less than 4npn-critical violations 9 (FC-4)(590.005) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If 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-cr"' al vio lions. If 1 critical refrigeration. 28.Poisonous or Toxic Materials FC-7 590.008 9 violation 4 to Snon-Critical violati ns- 29.Special Requirements (590.009) within 10 days of receipt of this order. 30.Other DATE OF RE-INSPECTION: Inspe or' Sig ature Print: 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Ignature Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N /1 l/� - �11 Dumpster Screen? Y N .,7_ - �� .-- ,..-r"..Y� .. -..4: , .. �- -rr-'-._:r-,ry.-... -�. .•�.,- -. -� .- . _ . •-- _ -.-.-� "- . . e. - �. - .- - ` `s!-:" - -.... Y . .�,;,/. . 'w a-a..:+1_Y r'°K-s -.. Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont-) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures A&cording to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs Cooked and RTE Foods.* * 19 PHF Hot and Cold Holding 2-103.11 Person-in-Charge Duties 3-302.14 Protection from Unapproved Additives Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F 590.004(F) EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 2 590.003(C) Res nsibili of the Person-in-Charge to Other* g3-501.16(A) Hot PHFs Maintained At or Above 140°F* po ty7-102.11 Common Name-Working Containers* * Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F Applicants* 3-302.11(A) Food Protection* 7-201.11 Separation-Storage* 20 Time as a Public Health Control 590.003 Responsibility of A Food Employee or An 7-202.11 Restriction-Presence and Use* (� P tY3-302.15 Washing Fruits and Vegetables 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* 7.202.12 Conditions of Use* 3-304.11 Food Contact with Equipment and Utensils* 590.004(11) Variance Requirements 590.003(G) Reporting by Person in Charge* 7-203.11 Toxic Containers-Prohibitions* Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 3-306.14(A)(B)Returned Food and Reservice of Food* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS(HSP) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004 A-B Compliance with Food Law* * 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 Hermetical) Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served Y P 7-206.13 Tracking Powders,Pest Control and * 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Wazewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(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* ery cn°e vuzoor 590.006(B) Water Meets Standards in 310 CMR 22.0* 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.1](B)(1)(2) Pork and Beef Roast-130°F 121 min Eggs* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* 4-702.11 Frequency Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* f Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS " 4-703.11 Methods of Sanitization-Hot Water and Stuffing Containing Fish,Meat,Poultry or 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- Sources* Molluscan Shellfish from NSSP Listed Chemical* * Ratites-165°F 15 sec* in mobile food,temporary and residential Sources 8• P �' 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodborne illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 1 7 Reheating for Hot Holding practices should be debited under#29-Special Requirements. 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES 3-202.15 Package Integrity* 3-301.12 Preventing Contamination When Tasting* 3-403.11(C) Commercially Processed RTE Food-140°F* Blue Items 23-30) 12 Prevention of Contamination from Hands * Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* 3-403.11(E) Remaining Unsliced Portions of Beef Roasts illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 16 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 3-501.14 A 3-202.18 Shellstock Identification 13 Handwashing Facilities ( ) Cooling Cooked PHFs from 140°F to 70°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 5-20411 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 . 3-402.11 Parasite Destruction* Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients' Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. 1 Poisonous or Toxic Materials I FC-7 1.008 HACCP Plans 6-301.12 Hand Drying Provision 129. 1 Special Requirements 009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Formback6-2doc 'Denotes critical itemin 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: 4(04alge: of °p THE fo ,. '4 OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30 A.M. BARNSTABLE. 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified e39 • HYANNIS, MA 02601 MON.-FRI. No Reference R-Red Item PLEASE PRINT CLEARLY ��a 508-862-46" FON1A' FOOD ESTABLISHMENT INSPECTI N REPORT _ Name Dat pe of Jy2m3ftspection p Routine Address Risk ood Servi ction Level Previous Inspection ^4 Telephone Residential Kitchen Date: / Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP f In: Other r Inspector Out: - sOtt 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) ❑ -„_, �,r 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) 10, FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑�.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑;!.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives l 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals J/ ^ FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous F./ds) I l ❑ 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 ❑ 9.Food Contact Surfaces Gleaning and.Sanitizing ❑ 21.Food and Food Preparation for HSP ,r„ ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY Vv ❑ 11.Good Hygienic Practices ❑22.Postingof Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations 1 (� Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: o. ElYes Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. T5 ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Sche ul ❑ 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 9 ardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4)(590.005) cited i this report may result,in suspension or revocation of the food B=One critical violation and less than non-critical violations re if no critical violations observed,4 too 6 von-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 26.Water,Plumbing and Waste (FC=5)(590.006) establishment permit and cessation of food establishment operations. If C=2 critical violations and less than 9 non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violations observed,7 to anon-critical violations. If 1 critical refrigeration. within 10 days of receipt of this order. violation,4 to 8nnn-critical violations=C. w 29.Special Requirements (590.009) y p 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: 31.Dumpst screened from public view 14? Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N �- #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Signature Print: Self Service Wait Service Provided Grease Trap Size . Variance Letter Posted Y. N r Dumpster Screen? Y N Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items-1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs Cooked and RTE Foods.* - 19 PHF Hot and Cold Holding 2-103.11 Person-in-Charge Duties 3-302.14 Protection from Unapproved Additives* Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F 590.004(F) EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 2 590.003(C) Responsibility of the Person-in-Charge to Other* g7-102.11 Common Name-Working Containers* 3-501.16(A) Hot PHFs Maintained At or Above 140°F*Require Reporting by Food Employees and Contamination from the Environment (A) Roasts Held At or Above 130°F Applicants* 3-302.11(A) Food Protection* 7-201.11 Separation-Storage* 3-501.16 20 Time as a Public Health Control 3-302.15 Washing Fruits and Vegetables 590.003(F) Responsibility of A Food Employee or An 7-202.11 Restriction-Presence and Use* 3-501.19 Time as a Public Health Control* * Applicant To Report To The Person In Charge* 7.202.12 Conditions of Use 3-304.11 Food Contact with Equipment and Utensils* 590.004(11) Variance Requirements 590.003(G) Reporting by Person in Charge* 7-203.11 Toxic Containers-Prohibitions* Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 3-306.14(A)(B)Returned Food and Reservice of Food* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 590.003(E) I Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS(HSP) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE. 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual 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 c a 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 Warewashing-Hot Water Monitoring 3-202.13 Shell Eggs* Sanitization Temperatures* TIMEITEMPERATURE CONTROLS e " 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs 3-202.16 Ice Made From Potable Drinking Water* CONSUMER ADVISORY a Concentration and Hardness* 22 3-603.11 Consumer Advisory Posted for Consumption''gf--� 3-401.11A(1)(2) Eggs-155°F 15 sec Animal Foods That are Raw,Undercooked or-.' 5-101.11 Drinking Water from an Approved System* 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Ef cti a 11112001 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min Eggs* 4-702.11 Frequency 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 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* When 3-401.11 2-301.14 Wh to Wash* A 1 b All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail ( )( )( ) 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding Requirem nopractices s ld be debited under#29-Special $ 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 foodbore 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 8 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 3-202.18 Shellstock Identification* 13 Handwashing Facilities 3-501.14(A) Cooling Cooked PHFs from 140°F to 70°F 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Item Good Retail Practices FC 590:000 Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction Temperature Ingredients to 41°F/45'F 25. Equipment and Utensils FC-4 .005 * 5-205.11 Accessibility,Operation and Maintenance 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 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. aac__. Bellaire, Dianna From: Clark, Christopher <cclark@capecod.edu> Sent: Tuesday, September 07, 2021 3:49 PM To: Volynkina, Alena; Bellaire, Dianna Cc: Soto, Kathryn; MacKinnon,Joe; Hanly, Tammy Subject: RE: [EXTERNAL] FW: [Ext] 2021 Food/Tobacco Permits-OUT OF COMPLIANCE- Cape Cod Community College Hi All, We just received notice on Friday that Unidine is requesting termination of the existing contract (60 day notice). Unidine has not been in operation since March 2020.The college will need to bid the service out and will when a new vendor is selected will require permitting through Town of Barnstable. Chris From:Volynkina, Alena <avolynkina@capecod.edu> Sent, Tuesday, September 7, 20213:39 PM To: 'Bellaire, Dianna'<Dianna.Bellaire@town.barnstable.ma.us> Cc: Soto, Kathryn<Kathryn.Soto@town.barnstable.ma.us>; Clark, Christopher<cclark@capecod.edu>; MacKinnon,Joe <jmackinnon@capecod.edu>; Hanly,Tammy<thanly@capecod.edu> Subject: RE: [EXTERNAL] FW: [Ext] 2021 Food/Tobacco Permits-OUT OF COMPLIANCE-Cape Cod Community College Importance: High Good afternoon Dianna, Thank you .for reaching out. I am copying VP Clark and Joe MacKinnon on this email as they may know more. One of us will be in touch. Alena From: Bellaire, Dianna <Dianna.Bellaire @town.barnstable.ma.us> Sent:Tuesday, September 7, 2021 3:24 PM To:Volynkina,Alena <avolynkina@capecod.edu> Cc: Bellaire, Dianna <Dianna.Bellaire@town.barnstable.ma.us>; Soto, Kathryn <Kathryn.Soto@town.barnstable.ma.us> Subject: [,EXTERNAL] FW: [Ext] 2021 Food/Tobacco Permits-OUT OF COMPLIANCE-Cape Cod Community College Importance: High Good Afternoon, I am not sure if you are the correct person but, if not please forward my email to the correct person. We are the Town of Barnstable Health Division and your college's cafeteria has a permitted kitchen with our town. If you read the email chain below, it has been brought to our attention that Unidine/Compass Usa is closing/ending their contract with Cape Cod Community College. The town requires new documentation for a new company to take over the kitchen. Can you please let me know the contact information for the new food services company and when the transfer of responsibility will take place? I really appreciate any help in this matter or if you could give me the appropriate person who negotiates these contracts. Thank you. 1 owBellaire, Dianna From: Stanton, David Sent: Monday, March 29, 2021 1:54 PM To: Bellaire, Dianna; Crocker, Sharon Subject: RE: 2240 Iyannough- CCCC We don't do sewer tie ins,that is DPW, maybe try either Dave Anderson or DPW Engineering to see if they know about the sewer question you have. Just an FYI, when they split a lot like that,that is just for assessing purposes(and other utilities like fire, water...) so B00 is for Barnstable and W00 is for West Barnstable. It is really just one lot, but the Town creates a fake "property line." My best guess is the kitchen appears to be on the B00 side of the fake property line. From: Bellaire, Dianna Sent: Monday, March 29, 2021 1:39 PM To: Crocker, Sharon; Stanton, David Cc: Bellaire, Dianna Subject: 2240 Iyannough- CCCC Hi, I found something weird with this one. I am trying to keep the food database updated. This address has two parcels 236-005-Woo that is not on sewer and then 236-005-B00 that IS on sewer. Which one is the college on with food permit and the ether thing is that in the comments under both parcels it says they are active on sewer. So, I was a little confused. If you could let me know the proper parcel for the kitchen and if it is on sewer, that would be helpful. Thanks. 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 otherv6se exempt from disclosure.It is for the addressee only.This Information may be privileged and confidential work-product or a privileged and.confidential.communication.The Information rmay also be deliberative and.pre-decisional in nature. 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 A.ttorney's Office of the'l,own 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 foi and it.Thank you for your cooperation. 1 Bellaire, Dianna From: McKean,Thomas Sent: Wednesday, November 21, 2018 1:14 PM To: Bellaire, Dianna Subject: RE:Zammer Hospitality/CCCC Permit -the applicant may have the option of obtaining a temporary food permit each time ($5) or obtain a permit for the entire year at$60. From: Bellaire, Dianna Sent: Wednesday, November 21, 2018 12:12 PM To: McKean, Thomas Cc: Bellaire, Dianna; Stanton, David; Miorandi, Donna Subject: RE: Zammer Hospitality/CCCC Permit .Tom; I will charge them the $5.00 per meal for the year and it will total $60.00 as per our conversation. 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 From: McKean, Thomas Sent: Wednesday, November 21, 2018 11:23 AM To: Bellaire, Dianna Subject: RE: Zammer Hospitality/CCCC Permit No From: Bellaire, Dianna Sent: Wednesday, November 21, 2018 11:12 AM To: McKean, Thomas Cc: Bellaire, Dianna; Miorandi, Donna; Stanton, David Subject: RE: Zammer Hospitality/CCCC Permit They serve 12 meals to the public. Are you still okay with no charge? Dianna Bellaire Permit Technician Town of Barnstable Health Division 200 Main Street Hyannis, MA 02601 ,. 1 P:508-862-4643 Fax:508-790-6304 Email:Dianna.Bellaire @town.barnstable.ma.us From: McKean, Thomas Sent: Wednesday, November 21, 2018 11:10 AM x To: Bellaire, Dianna Subject: Re: Zammer Hospitality/CCCC Permit If meals are not served to the public, it would be okay not to charge. From: Bellaire, Dianna Sent: Wednesday, November 21, 2018 9:47 AM To: McKean, Thomas Cc: Stanton, David; Miorandi, Donna Subject: Zammer Hospitality/CCCC Permit Hi Tom; I spoke with the chef/manager and we have been charging him $250.00. Dave and Donna were talking to me about this food establishment because it is Cape Cod Community College's teaching kitchen. They only serve 6 meals in the fall and 6 meals in the Spring to the public for the students to have a chance to prepare a meal in a "restaurant" style atmosphere. The chef was wondering if they could have a discounted fee and Donna and David weren't sure if they, would be permitted at all with the new food code. Can you let me know what you think? Thank you. Dianna Bellaire Permit Terhnician Town of Barnstable Health Division 200 N1ainStreet Hyannis, POA 02601 P:508-862-4643 Fax:508-790-6304 Email:Dianna.Bellaire@town.barnstable.ma.us i. .i t' i 2 0 M-------------------------- J i ii ii i � I I = I II II I I 1 I It II I - I I I II II I g L-----------------------tl o I II II L----�L—�J L------ 1 n u I 1 n n I REACH-NFREEZER z Jz I 1 ID IEA € I�z o I ® O - I P I I 1 g e<Isnlvr � couv I 1 I I SINK I F�, OVEN I I 1 - �L. `RLMttINGs fSY 08ERs •• .J * _ I ------------------------PQ I FLOOR PLAN, CCCC FOOD SERVICE CI\ IT /� S PRO)ECT NO: 9 03117.05 ROUTE 132 m /" SCALE: 1/8" a F-0" W. BARNSTABLE,MA ARCHITECTS 8i PLANNERS 245 M AIN S TREET W AREHAMA 02571 DATE:' .31 MAY 2006 TEL(508)291-0050 FAX(508)291-0153 .�}! J NFW 6LA55 PAP(ITION ANP - J WOOt7&GLA55 POOP15 FW THFFSHOLn QFo EXI ING 3" OP SINK 8t CHEM. 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M O O ........... ..L,.. ....I NpW FFF PANELS O >-1 04 I - O II j........ 5FF INTFFIOF _ o : XlsriNG: :::: ; .r..... . SHARED WASHING AREA FVA110N5AN O O QWl F:Sf AU CAN INGr.:.:: ai: LL. z M Lo ................�/.....�....... 105 ;FI 5H SCHFPULF J F- N ........��.... .1,.. :: (........ .. Q U ...... !...... .... ..... NOS,ALIGN NFW t7OOF OPFNING WITH - -- 1— �.J / .(....... COLUMN C�NT�f'J INS------------- - % � Q F- ..... ` Q ec U Q „..... L.�... .. ... .. 1 r.. FXI ING FXISTING a ... _ .. 215HWA5V TO TAPLF TO _ ::E___UAN PIM N ASK-]NFW HANPW SINK I I FROM :Vr=*RESTAURANT*EQUIPMENT FAX NO. Dec. 04 2007 10:14AM P2 Eoodservice Equipment E Job Item# , Countertop Gas Charbroiler Models TMDC(K 24 36 & 48 TMDC(L)24 Application Includes 1 bag of lava rock per Controls. The Toastmaster Countertop Gas 12"section. One front panel mounted control Lava Rock Charbroiler is the most knob per burner,to allow adjustable economical and flexible Countertop Electrical flame height.One burner per 12"of .. Charbroiler in the food service None required. Charbroiler. industry.It offers-unsurpassed performance,combining a proven Heating Warranty control system with Toastmaster U shaped burner is controlled by product warranty includes one year quality and durability.Available in independent control of flame.One parts and labor. (USA only) three different sizes:24",36',and standing pilot services each burner. 48 A 314"rear connection is standard. Approximate Weights Area over burners is covered by TMDC(L)24-205 lbs.shipping. Standard Features stainless steel radiant. Each burner TMDC(L)36-255 lbs.shipping. • Stainless steel front including' is rated for 35,000 BTU/hr for TMDC(L)48-310 lbs.shipping, top rail. natural gas and 30,000 BTU/hr for • Aluminized steel rear and sides_ propane gas.The TMDC(L)has Cleanability • 4"steel legs. one U shaped burner per 12"of Cl Stainless steel front for durability • 3/4"rear gas connection. charbroiler.TMDC(L)24-2 bumers, and easy cleanup. • With full crumb tray. TMDC(L)36-3 bumers,TMDC(L)48 p Easy access to grease drawer. • Wide or narrow branding by -4 burners. Dual branding cast iron inverting grates.(114"or 1/8") grates are reversible,allowing for a �. • Narrow grates have drain 1/4"or 1/8"brand. channels. ` 1400 Tantmmr Drive,Elgin IL 60120-9272 USA-Tel:s47-741-3300-Fax:80"35-4725-www.toasnuterao[p.com Form 902 Rev 0(02/05) f' FROM. :ME*RESTAURANT*EQUIPMENT FAX NO. Dec. 04 2007 10:15AM P3 Countertop Gas Charbroiler Models TMDC(L)24, 36 & 48 All units are shipped with NAT configuration.A universal pressure regulator are s11lp9ed loose with the unit including LP orifice for field conversion- ....,.. , L V TW Vww ,rorr V am VMW ;< . ' DIMENSION UNITS A B C D E F G li 1 J INCH 24 27.65 25.64 13.22 4 2.26 27.55 26.84 2.25 16 TMDC� MM 609 690 us 335 102 57 699 w 67 400 INCH 36 27.55 25.54 1322 4 Z26 27.55 25.64 2.25 16 TMDC(L)W MM 914 690 648 335 102 57 699 648 57 400 !NC 48 27.55 25.54 13.22 4 2.26 27.55 25.64 2.25 16 TtviDc(I)48 MM 1219 690 648 335 102 1 57 699 648 57 400 CONSTRUCTION(BIDDING)SPECIFICATIONS Gas heat control System:U shaped bumer`ls controlled by Cabinet:Front including top rail[s all stainless steel Rear and independent control of flame.One standing pilot services each sides are aluminized steel. burner.A 314°rear oonneotion is standard.Area over burners BTU Rating:Each burner rated 35,000 BTU per hour for Is covered by stainless steel radiant natural gas and 30,000 BTU for propane gas. Tw6 Sided Grids:Cast iron grids have 114"branding on one TMDC(L)24:2"U"burner,total of 70,000 BTU for Natural Gas side and 1/8"branding on the other side. and 60.000 BTU for Propane. TMDC(L)36:3"U"burner,total of 105,000 BTU for Natural Gas and 90,000 STU for Propane TMOC(L)48:4"U"burner,total of 140,0.00 BTU for Natural Gas and 120,000 BTU for Propane -ap Models:Required operating pressure are 3.5-5"W.C,for natural an and 11. -check local codeaior fire and sanitary regulation& 14 W.C.f f propane gss.W NFrr rear gas with pressure regulator Is standard. -Flax Hose:Use only a commcrdal flex base.The 1.0.SWUM not be smaller than the I.D.of the pipe room the pipe to Which a is conrAKm d INTENDED FOR COMMERCIAL USE ONLY.NOT FOR HOUSEHOLD USE. l tarnfeewpd4sparrylcard:ndrolpWw aroduc4' "r�q,ttoa edr£�eMaapedlwdaa. tnatioa twq� 7NIs WWAIDa�rNEB Amn levlellolrs du not eardle tta puyerro enee0�^B .'"�'�^�� areWeoaa�m�for OreMclre4 Dvd�d��R 1400 Twoma�x Drive,EI&IL 60120-9272 USA-Tel:847 741-3300-Fax:800 635r}725-www.�rP \ Form 902 Ric 0(02/0) I Kitchen and Pantry —The Ultimate Online Plumbing Showroom- Faucets and Fixtures for... Page 1 of 3 Kitchen and Pantry p,, _ �.•.r.� YV�:X.�'3� 'aL��,;i`..trJ`/„�y(°&7.C.'i:IIB HOME SEARCH i ADVANCED SEARCH b 0 Items; Kitchen Bathroom Shower, and Kitchen Kitchen Faucets, Bathroom Tub Custom Kill Bar Sinks & Appliances Fixtures Accessories Enclosures Shower P2 Faucets Accessories &Tubs & Bases Design You are here: \ Home \ Kitchen Sinks&Accessories \ Commercial Sinks \ Triple Compartment Sink T60-368 -------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- ............................................................ Commercial 'triple Compartment Sink T60-368 SI11k5 Item #GRI-Triple-Compartment-T60-368 Single Compartment Griffin Triple Compartment Commercial Sink. Model T60 368 Sink T60-144 ...........................................................................................................• Price: $89 ;..ea. Double Compartment Sink C50-281-08 Sale: $694.05 ea. Double Compartment You Save. $ 60.9 (19%) 1 3 - >:>? ;Sink Too 288 NOr ,Triple Compartment Hea A Sink T60 368 y. !'H.:+.� :O'fi,:.yl:?: iti<•::Fi:{F7%:.ii i?t>?:':Yik:?Sr}i::+'::i{i:C'?v:::iii:.n ;Triple Compartment Sink :f•<•:.,.:.?.;r :��-•�• :��•:•:�.::..,:.,,.,, ..-.•:. Double CompartmentNO My � � �yi/i' i• �� +!,s: , , Sink C60-281-80 This item is Heavy ... a shipping/ Multi-Station Hand Wash I below. A discount will be applied MS 248 freight delivery rclick for details] Multi-Station Hand Wash MS 360 _ ShijppiggJHandlina (select at .. . . 'Shipping/ Handling to Commerc Multi-Station Hand Wash MS 372 Shipping/ Handling to Residentiz Multi-Station Hand Wash ........................................................................ ipping/ Handling to New York ............................................................ MS 496 .................................................... Size: 51 x 22 /16"'. ! Availability:special order, 2-3 we Qty: ADD TO SHOPPING CART 1 Features 0 51" x 21-1/2" / 0 16 gauge stainless ste 0 bowls: 16" x 18" x 1¢ 0 8" center faucet holes 0 recommended spout: o square corners https-//www.kitchenandpantry.com/Product.asp?CategoryED=1611&ItemID=14286 6/24/2008 CIVITAS ARCHITECTS 81 PLANNERS LLP July 23, 2008 David Stanton Town of Barnstable, Health Division 200 Main Street Hyannis, MA 02601 CC: James Riordan, John Lebica RE: Improvements to Zammer Institute for Hospitality Project No. 03117.06 Dear Mr. Stanton: Per our meeting of Monday, July 21, 2008, and your list of items regarding improvements to the Zammer Institute Kitchens and Dining, we have the following information (taken in the order presented by you): 1. Cut sheets are enclosed on the new equipment for the Kitchens. As indicated, only new 3-bowl sink, handsinks, dishwasher and charcoal broiler are new; all other items are.existing and will simply be relocated. 2. Handwash sinks for both the Baking Kitchen and the Shared Washing Area are shown (clouded) in ASK-1, and cuts are included; as previously indicated. The Architectural Sketches (ASK's)will be included in the Contract Documents for the Bidding Process. 3. There is no outside dining area at this time. 4. Chemical Storage and Mop Sink are indicated on ASK-1. 5. Break-away gas connections are called for at reconnections of existing equipment. There are no new ranges or ovens. We hope the foregoing addresses your concerns regarding the subject project. Please do not hesitate to call if we can answer any questions. Very truly yours, CIVITAS Architects& Planners, LLP Helen Bush Sittier, AIA, MLA, LEED AP Principal Ref: Board of Health communication: -Cut sheets(specification sheets)for the new equipment - Handwash sink not provided in the new baking area, -Handwash sink not provided in shared washing area - No plans provided for the proposed outside dining area -Chemical storage location not shown -Mop sink location not shown -Are there break-away gas connections provided behind the new range and oven? 24:5 MAIN STREET WAREHAM MA 02571 TEL(SOE)291-OOSO FAX(SOB)291-OIS3 OFFICE (o) CVTAS .COM Lavatory Sink, Wall Mounted EKAN#*O* Models ELV2219CS, ELV2219, i EELVW02219CS and ELVW02219 'SPECIFICATIONS ' GENERAL #18 gauge, type 304 (18-8) stainless steel lavatory with 5/32" (4mm) raised rims and 2-1/2" (64mm) high backsplash. Com- partment has 1-3/4" (44mm)radius vertical and horizontal cov- Compliant ed corners. 2-1/2" (64mm) apron at front and both sides. o 0 o p Exposed surfaces are hand blended to a uniform satin lustrous finis-i. Rear centered outlet. Drain opening 1-5/8" (41mm). Underside is sound deadened.Furnished with integral stainless steel support brackets and separate wall hanger. Meets ADA requirements. FOLLOWING MODELS DO NOT INCLUDE FAUCET AND FITTING: Model ELV2219 (CHECK MODEL SPECIFIED) See other side for faucet hole locations ❑ ELV2219 ❑ ELV2219CS ❑ ELVW02219(With connected overflow) ❑ ELVW02219CS(With connected overflow) DIMENSIONS Model A B C D E F G H I J K Number in. mm in. mm in. mm in. I mm in, mm in. mm in. mm in. mm in. mm in. mm in. mm ELV2219 22 559 19 483 16 406 11/z 292 3 76 41/2 114 31/2 1 89 25/8 67 415/is 125 2V2 64 5 127 ELVW02219 22 559 19 483 16 406 11Vz 292 3 76 4Vz 114 3Vz 89 25/e 67 415hs 125 21/z 64 5 127 1° (25mm) F t SEE OTHER SIDE FOR FAUCET HOLE LOCATIONS G B DIA.HOLE D 1 R RAISED RIM (44m4mm) FRONT&ENDS E � A (25mm) --------- i 4 SLOTS H I ► I H 1/4"(6mm)x 1"(25mm) v t I WALL HANGER k 15/16" 5/8" 1/4" (24mm)(16mm) � ;- ---------------; l j(6mm) SIDE OVERFLOW-IF APPLICABLE i + K -------------' TOP OF RIM 1-3/4"R 5-1/2" K 44mm (140mm 3/8"(10mm) 4" DIA.2 HOLES (102mm) L 21" EACH BRACKET (533mm) 31-1/2"(800mm) STAINLESS STEEL HOUSING TO FLOOR WITH RUBBER WASHER RECOMMENDED FURNISHED LOOSE I In keeping with our policy of continuing product improvement,Elkay reserves the right to change product specifications without notice. Elkay Manufacturing Company 2222 Camden Court Printed in U.S.A. www.elkay.com Oak Brook,IL 60523 ©2001 Elkay Mfg.Co. (Rev.6/01) 3-3F °Zi' 25F`20 10 13: 22 5GS2910153 CIVITAS ARCHITECTS PAGE 0 32 ,; 1 AV- ARCHITECTS x PLANNERS LL P r z FACSIMILE TRANSMISSION PROJECT CCCC Zammer Improvements PROJECT NO. 03117.06 ;r{ . TO David Stanton DATE 25 November 2008 Town of Barnstable, Health Division ; ! AX NO. OF PAGES 2 INCLUDING COVER C'C J. Lebica; . Riordan i j'1 Dave. l understand that you stopped by the project yesterday and indicated that it does make sense to delete Door No. 3. Therefore, `ollowing please find Sketch A-5 showing deletion of the handsink the kitchen ic'V: Operator does not want between the relocated three-bowl sink and the dishwasher(due to space st; constraints), and instead, deleting Door No. 3 so that there is a handsink immediately adjacent to the !> Shared Washing Area. f_;; Would you please confi-m that this is acceptable to the Health Division, and we will ask the Contractor to +'Q!I. proceed on this basis. -h,ank you, Civtas Architects & planners LLP ' Helen Bush Sittler, AIA i, s a$6'• ` }A1 AA:. AAA i a :4f .' Please advise if transmission is incomplete. FROM HARD COPY H-elen Bush Sittler, AIA to follow i ! lane Duff Gleason, AIA not to follow - d 245 kAIN 5TRr:ET WAREHAM MA 0257! S T 1 IS08)291.0050 FAX(5081 291.015 OFFICE@bCVTAS.CCi, 1 �� f'if • 1:� - - Egg.,: .. E I I I I t ? Ul E a L =tJ SIX-------------------- L 70 00 0I - m.n N r Ln p z co i X o N UI \\ \ C' n > ` -- -- -----� L JJ ! j Idol + /! zs1 z v1i�D zT !ml ;Z n j � � 7 D -71 r � v' N . I co co I ;n D \. '0 1 I m > Partial Floor Plan Zammer Institute Improvements 1> PROJECT N0: 03117.06 Cape Cod Community College IITAS M SCALE: 3/16"- 1'-0" ?Z�0 I. ,,, ,ter, o ���u s o� � m g r /�.�;uah Rn,ci -w�IITEI—T_. _ I l F�Niv_t__ r � ;J �SA��' l IEf�\f 3 O ' M MAIN S'R lT WA^"J-A'I,MAO^S71 6 E My v L��v dr��t`,L Barnstable, 1,1A TH.[SOA)7910050 FAX(508)29't-6I5.3 j` JO 25 2008 11 : 10AM PAYROLL 4 62� LL OFFICE 508375 . 2 p 0 MGH-TENS SANriUM Dishwashers Page 1 of 4 Northeast Restaurant Equipment D 25 THE AS HT., GENERATION HIGH-TEMP THE NEXT GENERA - - S ANITIZER - {= SAVE TIME, MONEY & RESOURCES... -` our warewashin capacity without: = � Increase expanding your kitchen. Our HT-25 washes 35% FASTER with 33%LESS CHEMICALS, UTILITIES, and WATER. int ri f e HT 25 pre serve the e es o th e features g tY of the wash system which eliminates re-washes. ` A powerful rful design with powerful results! From the designers of warewashing solutions... ..Top Mounted Controls • Versatil'e Design (fits both corner or straight wall installations) . Standard Auto Fill & Shut Off ADS Patented Water Control System . 11 Galion Wash Tank . Self-Scrapping (built-in scrap accumulator mounts on the right or left side) • 3.HP Wash Motor (largest in the Industry) THE ADS HT-25 hupJ/www.dishmwhine.com&t25.hbW 7/25/2008 I 1 Jul 25 2008 11 : 10AM PAYROLL OFFICE 5083754062 p. 3 s IRGH-TEW SANUMM Di�shwashes . Page 2 of 4 This powerful, next generation, high temp sanitizer provides you with all these features... . WASH, RINSE AND SANITIZE 1N AS LITTLE AS45SECONDS - Fastest in the Industry! • LOW WATER USAGE - Only.85 gal. per load! • USER FRIENDLY - One button operation! • BEARING MOUNTED SS WASH ARMS • HEAVy STAINLESS STEEL CONSTRUCTION • PATENTED CAPTIVE SPRAY ARM END PLUGS • CONFIGURED FOR CORNER OR INLINE - Installs without. conversion! • 18" DOOR CLEARANCE . SELF.PURGING - Allows soil and debris to exit the wash tank! . 3 HP WASH PUMP - Largest in the Industry! • TWO STAGE SS DRAIN FILTER Eliminates clogged pumps. . HIGH CAPACITY HEATER • 11 GALLON WASH TANK • OPTIONAL AUTO START . NO CIRCUIT BOARDS • RACK COUNTER Manufacturer reserves the right to modify these specifications in compliance with regulatory agencies and manufacturing expediency. NOTE: All Three Doors Open in Unison for Inspection & Cleaning Purposes and Allows for Inline or Corner'Applications without Conversion Procedures. http://www.dishmachine.comlht25.htrnl 7/25/2008 r Jul 25 2008 11 : 10AM PAYROLL OFFICE 5083754062 p. 4 n �'_-.__ MGH-TEW SAAIITmm Dishwashers Page 3 of 4 CAUTION Electrical and Plumbing connections should be made by a qualified Service Person who will comply with all available federal, state, and local Health, Electrical, Plumbing, and Safety Codes. OW CE:.:n}...• .r•y ::� 4 on oil .t., AIR ?. „ y — .:.,.. .....:.;.:.:.....: .... .:. .r ... .,r ... ... .-.. .. .:,..,....' ..yyam� + :•. , M1' v:v , ............. tE` i C. xT;. .. AM—MEiT'-T" :.::,...., L..............., e<'c;;iE':: S}S'3 - try a } :.:....}::...... .......::.:i:.:::is:....... - v'� A. t:4:: vict ..... :::: ...,.,:..:.:..c.::.- .............. ...::.:... - i: ....v.v.::.::: :.::•... t.:-.;.. .;. .. is MAIN .nn.,..:...:...:..:.:. + ,iv ,} :::::::.v:.. :: - ... ..... ' .........:'::`:::::: r is as i ,•.,-.v,..e , .... .,,::.,..:....� �y���y_ykp�� too ...::C::..:::..........: '1 loops Ago- - A Emma 01 ..:,.,..,...«...,.r � 1 .. - WHO l O _ I ._.. .... ... ME ...._.. .::::"t - _ ............. ..,is�..... .,�. ..,t.....a..�....,: .,....... - i:4:!!lloll ........... t r: 7/25/2048 http://www.dishmachine.0ornAhCZ5.hbnl f jr a Welcome! Not a member yet? Join Free I Sign In I �TradeManager I Help I Lj Translate thi Afiba M' For Buyers For Sellers My Alibaba Global trade starts here." Products Selling Leads Suppliers Buyers Trade Shows i Select Count /Re ion In All Cate ories r� �__ _ w._...�'_.. g .._..-...�� g � Search e Home> Buy>Service Equipment> Restaurant& Hotel Supplies>Other Hotel &Restaurant Supplies>Ads Ht-25 Dishwasher Ads Ht-25 Dishwasher __................_ Model No Model HT 25 -1So a Offline { No > S PI .... ts0 V1t up % > All Pr ;yam > All Se y > Conta c i i o4, V � Ads Ht-25 Dishwasher <c Prev E2 ! Next » Features Specifications: Ads Ht-25 Dishwasher This powerful next generation dish machine brings you all of the following: -Wash, Rinse and Sanitize in 45 seconds. Fastest in the industry -Low water usage - 18 inch door clearance -Self Purging -3HP wash pump-Largest in industry -Two Stage SS Drain Filter -High Capacity Heater -Bearing Mounted SS wash arms - Heavy Stainless Steel Construction - Patented Captive Spray Arms and Plugs -Optional Auto Start -No Circuit Boards -User Friendly-One button Operation - Rack Counter Contact us for more details. Business Card A-1 Solutions LLC[us] offrne Contact Details tt1 tNdW Online Postings: Products ,Selling Leads , ..._.... ....... « Prev 1 [2] Next » Let supplier know exactly what you're lookin Related Products This Supplier This Country ... .............. i Ads Ht-25 Dishwasher High Temperature Dishwasher Related Searches Dishwasher Commercial Dishwasher Dish Washer Dish Washing Machine ................._._......................._.........................._._......................................................_.........................-......................................................................._................................................__..........................................._...._.__.........................._..............................._......................_........................................ 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Join Free I Sign In I TradeManager. I Help I Translate thi Alibaba.. off For Buyers. For Sellers My Alibaba Global trade starts here.'" Products Selling Leads Suppliers Buyers Trade Shows Select Country/Region In All Categories Search Home> Buy> Service Equipment> Restaurant&Hotel Supplies> Other Hotel& Restaurant Supplies> High Temperature Dishwasher High Temperature Dishwasher ......... _ i Model No Model CMA 180 _._ ..., A-1So � r Offline 'ED Ct9i ICOIt > Suppl g ' > All Pr, > All Se K. "Conta C+ High Temperature Dishwasher Prev [:1 �2 ] Next .__.. ._ -_.._. . .___ __ __�_.�_�. .._ ___ m.�... ....... .. ._. ._._....___ .._ ...__-_.._ ___.___ _ Features Specifications: High Temperature Dishwasher The CMA High Temperature 180 series utilizes a unique method of removing heavy soils and debris out of the was tank.This keeps the wash these machines use approximately 50%less water than conventional style high temperature machines.This combination produces significant cleaning results.Your really can see the difference. -Washes up to 54 reacks per hour -61 second operational cycle. -Conserves energy and chemicals -Auto Start-Simply close the door. - Built-in 5kw inductrial was tank heater provides ideal Wash temperature and reduces service costs -Convertible from corner to straight and vice versa -All Stainless steel construction is built to last. - NSF listed as a high temperature or chemical sanitizing machine -Optional built-in booster heater assures a continuous supply of 180 degree water. Business Card A-1 Solutions LLC [us] offrne � Contact Details Gofltic ta, f NlV� t Online Postings: Products , Selling Leads �° I i _ j EMCOR Services Northeast,Inc. n Services 1 � 80 Hawes Way Northeast-CommAWBALCO Stoughton,Mn 02072 i + Phone: 781.573.1715 Fax: 781.341-3337 l Cape Cod Community College 2240 Iyanough Road West Barnstable, MA 02668 Main Kitchen—Cafeteria Building Replacement of (3) Walk-Ins Refrigeration Systems i . 4 Installation Manual <1 CA _ r Bally Pre-Engineered Walk-Is 2009 Massachusetts Refrigeration Contractor License#003120 Massachusetts Master Pipefitter License#025989 i I i ii li I � ' i I1 I j NSTALLATON MANUAL 1 Bally pre-engineered walk-in coolers/freezers 3 H jpp� 'Y k r � 6.c s. Y b ire Utz L� z"xgp 9 S f5 � `` �, a as ✓ ,�a „� � �� d � � -.:� t � G £3 (y Proven dependable REFRIGERATED BOXES, INC. TM Instruction Manual INM-268-89 Copyright©1980-1991-2000 June 1980-Rev.Jan.2000 i II 1 Index i t I Ili Part One: Installing the Bally Walk-in 1. Introduction................................................................................................................................................ 3 2. Operation of Bally speed-loks.................................................................................................................... 3 I 3. Preventing vapor leaks.............................................................................................................................. 4 4. Walk-ins with screeds................................................................................................................................ 5 5• Walk-ins with single-span ceilings and Bally floor panels........................................................................... 5 6• Installing the walk-in floor........................................................................................................................... 5 7- Erecting walk-in vertical panels.................................................................................................................. 6 8. Installing Bally floor-type door.................................................................................................................... 7 9- Completing panel assembly for walk-ins with Bally floor panels................................................................. 7 10. Assembly of Bally panels to insulated concrete floors............................................................................... 8 11. Installing a floorless type Bally door........................................................................................................... 9 12. Completing panel assembly for walk-ins without Bally floor panels........................................................... 10 13. Attaching floor anchors............................................. 10 15. Installing multi-compartment walk-ins........................................................................................................115. Making holes for refrigeration tubing and electrical lines........................................................................... 12 Making electrical connections to entrance doors and vapor-proof light..................................................... 13 18. Installing metal hood over pressure relief port........................................................................................... 13 19 Making electrical connections to pressure relief port................................................................................. 13 20. Installing walk-ins outdoors....................................................................................................................... 13 13 21. Interior ramp.............................................................................................................................................. 14 Finalchecks on installation........................................................................................................................ Part Two: Installing Interior Accessories 1. Erecting adjustable cantilevered shelving................................................................................................. 15 Installation information Please fill in the spaces below and retain this manual for easy reference. Purchaser's name and address: Walk-in serial number(from plate above door): Refrigeration system model numbers and serial numbers: Date installed: Name of installer: Installers phone number: Notes: For immediate service, call Bally's Parts and Service Hotline toll-free: 1-800-344-9302 f Part One: Installing the Bally walk-in Panel edge el 1. Introduction Speed-Lok pocket i A. 'Before attempting to install the Bally walk-in, review this " s Hex shaft j instruction and any others supplied with the shipment.A plan "STOP" view showing proper location of all panels is enclosed with this j manual.Before placing any panel into position,check the plan view for location. x B. When building is delivered, check the packing list and make i sure that all component parts are included in the shipment. Wrench Before signing the bill of lading, inspect all items in case it's f` necessary to file claims with the shipper. _... Locking arm C. Do not substitute forthe hardware and material specified in this manual.Make sure to have the right equipment and manpower on hand to unload the truck.A forklift or high jack can be helpful Turn wrench counter-clockwise until"STOP" if the shipment includes heavy steel or refrigeration equipment. is against locking arm as shown. Also be sure to have all the proper tools required for a3sembling the walk-in. Fig 2 D. The most important requirement for erection of this walk-in is to have a level floor. Otherwise, it's impossible to make sure that Panel edge of the panels will align correctly and be plumb and level. adjoining panel containing "STOP" E. Forfuture reference,make sure there is a record of the original locking pin order number and a list of all serial numbers for the walk-in and refrigeration systems. This will make it easier to order any : . s J replacement parts that may be needed. F. Whenever walk-ins are to be installed where concrete is curing or tile is being set, it is important to provide adequate ventilation. Concrete and tile grout release hydrogen while I curing,which can damage the finish of Bally panels. G. Timesaving tip:As the panels are unloaded,sort them bytype-- -ceiling, floor, vertical, corner, etc. This will save you time 11Q�ott` locating different types of panels when the actual assembly of the panels takes place. Push panels together and turn wrench 1A turn clockwise.This will engage locking arm over locking pin. '94"Length 4"Thick Interior Plain Hole Stucco Style 0 Aluminum Fig.3 Vertical Exterior Beaded Exterior 46"Wide 46V94#I1 40 IPIH EB (S1TIST Stucco Bally Interiorlum Part No. @g pCpC JppJ��� IIrNr00401[7 qr iE yq n�\b�Jt� Bally Bally Serial 900046 MOM853980 Manufaocturing lv Fig.1 2. Operation of Bally Speed-Lok A. Before attempting to erect any prefab panels, familiarize wrench yourself with the operation of the locks. Study the illustrations / and instructions shown in fig.2, 3,and 4. Note: If the locks are "stop" located in a corner so that the wrench cannot be positioned as / shown, perform the locking operation in steps, repositioning / Panel joint the wrench between steps. To unlock the locks, turn wrench counter-clockwise one Continue to turn wrench for 3l4 turn(until"STOP" complete turn. is against opposite side of locking arm.) 3 Fig.4 I i B.Replacing broken or stripped locks 3. Preventing vapor leaks 1. When a lock"snaps",the panel containing the lock A. Because they are molded in massive steel fixtures, must be slid away from adjacent panels in order to modular panels are square and dimensionally obtain adequate working space. accurate. In most installations, therefore, they will 2. Position the lock wrench on the hex rod and turn seal effectively against vapor leaks. However, in clock-wise until the locking arm protrudes as shown some unusual cooler applications, minor vapor in Fig.5. leaks may occur. The leaks can occur if the panels follow slab variations or if the building in which the 3. Place your hand near the bend in the wrench as walk-in is installed settles. If the internal shown in Fig.5 and use alift-up motion(direction of temperature is cycled periodically, the expansion arrow). This will produce a clamping action on the and contraction of building materials will cause { hex rod.While doing this,pull forward until the rod is enough movement to allow some vapor free of the panel. The locking arm will then drop penetration. free. B. Unfortunately, internal dripping does not always 4. Hold the new locking arm in position.Make sure the occur directly across from the vapor leak.Locating a hook of the arm faces in the proper direction. See leak can therefore be troublesome.In order to avoid Fig.6. time-consuming search procedures, caulk the i exterior junction of three or more panel joints. See 5. Insert the new hex rod into the lock hole.Care must Fig. 7. Most leaks caused by settlement will be at be taken to insert the notched end of the rod. The these points. end to be inserted has a notch located 1"from the end.This notch acts as a stop so the rod will not be C. All wall penetrations should be sealed. This inserted too far. includes any protruding clips or hangers installed in 6. Align the hex rod with the hex hole of the locking panel joints.See Fig.8. arm. D. Use either industrial-grade or silicone caulking. When silicone is used, sealed areas must be cut 7. When the rod is properly aligned, gently tap it until open whenever the panels are to be disassembled the notch stops againstthe locking arm. for relocation or enlargement. 8. Replace and refasten the panel in its original position. Caulking gun;hold vertical to panel surface and apply a dab r of caulking at panel intersection. spevcl Lrst<Male, Locking Exterior panel surface arm °' �' 1 f �b pia � f }. 'Note: Gun nozzle should have Lift up in Ai'ecihon of an " 118"to 3/16"diameter hole SIMLI -LO1 vnuk-4 Fig.7 Fig.5 Panel joint hanger clip ' ter' ': Exterior panel surface When replacing" Loking arm,hook Speed-Lok hole must always be in this position. Notch ti.' ` 4 "2 „z "�" �''"-,r� Caulk boIJ th sides `x js r of hangers and 2" a ' Hex rod along in joint. <;= Note: Cut nozzle of caulking tube to a 45 degree for best results. Bead should be 3116"wide. Fig.6 4 Fig.8 I . I I j 4.Walk-ins with screeds C. Mark the outside perimeter of the walk-in on the building floor. Check the area for squareness by A. If any part of your walk-in employs screeds, lock the measuring across the corners. See Fig. 10. Find the screeds to the bottoms of the vertical panels before high point of this area, using a 48" spirit level. The placing any panels. Follow the walk-in assembly entire walk-in floor must be level from this point. On instructions in Section 10. For anchoring instructions, walk-ins largerthan 10'x10',a transit or builders level see Section 13. should be used. 5. Walk-ins with single-span ceilings and Bally 6.Installing the walk-in floor floor panels (If your walk-in is without floor Note:check the Bally plan view for proper panel location. panels,skip to Section 10.) A.Place a 23-1/2" wide floor end panel along the A. Walk-ins erected near existing building walls must be outside mark designated for the walk-in. Be sure the positioned with minimum 2" clearance to allow for air panel is a floor panel. All floor panels have extra- circulation and prevent possible condensation on the heavy-gauge metal on the interior for extra strength. exterior surface of the walk-in. Again, make sure panel is level to high point of B. If the walk-in floor must bear heavy loads, the entire concrete slab.See Fig.11. underside of each floor panel must be supported. If this is necessary, refer to fig. 9, which shows an optional method for leveling the floor and providing a sand-filled High point� 48"Spirit level base. 23"Max.distance M. between shims Wood supports a _ under each panel joint f, max 23" _ a 'n shims I 23"Max.distance 1, �rsv between shims j y a A, � Walk-in 23 construction area "Max. distance ° f between shims 23"or 46" Wood supports e High point center panel must run with �` length of floor panels Edge strip ti 23-1/2"End panel r 48"Spirit level 6"Wood support Width of wood T� supports to be 6" Fill with dry sand - Shims if required a SECTION VIEW �,., 23"Max. Fig.9 distance . 23„Max between shims distance between shims t Walk-in construction area Shims I� Combined Length High point f 23-112"End panel ,�" Speed-Lok 8 7/8 to pocket , Floor ° r Panels e Y 'f ✓l f 9 ,�ta. 23"Max.distance 23"Max.distance % :/ between shims Check dimension between shims across corners hims 48"Spirit level S Rg.10 5 Fig.11 I B. Install shims (such as cedar shakes) under C. Next,erect the vertical panel called for by the plan corners and across panel joints as needed to view to the right of the corner panel. Make sure to ensure proper support and levelness of panel.Be align the tops of the panels. (See Fig. 13.)This will sure the shims are not more than 23"apart at any help to insure that the panels remain plumb and given point under the panel.This is done in order level. Lock these panels together in the fully to support the panel properly and eliminate any engaged position (except for the locks to the floor potential sagging. panels). Turn the locks to the floor panels to "engaged position"only.A quick and accurate way C. Continue to install floor panels as per plan view, to check for correct alignment is to measure the locking each panel to its adjoining panel. Make distance from the edge of the ceiling to the nearest sure to keep ends of panels even with one vertical panel joint.This measurement must be 11- another. Continue until:all floors are assembled. 1/2"; it must be maintained at every joint to assure Again check them for levelness and squareness. proper assembly of the walk-in.(See Fig.17.) (Adjust if necessary.) D. To prevent sagging or twisting of the door panel, D. Next, install the panel to the left of the corner as place shims under the floor panels directly perthe plan view.Lock these panels together,then beneath the framing position of the door panel,as partially engage the floor locks. shown in Fig. 12. Also place additional shims, equally spaced,along the doorframe area. 7. Erecting walk-in vertical panels A. Determine the critical areas to find a starting point. wrong "" Right On smaller walk-ins the most critical area is the , door location.This section of the walk-in must be perfectly plumb and square to insure propery operation of the door. B. Begin by erecting the 12" x12" vertical corner panel nearest the critical area. Note that the Speed-Lok holes must always be on the left-hand side when facing the interior of the panel.See Fig. Prior to engaging vertical to full locking position 14. check metal to metal alignment at points indicated. This will assure you of a neat installation,and maintain all panels on a true horizontal plane. Fig.13 Speed-Lok Vertical panels Door panel Corner panel Vertical panel finished Vertical panel frame _ i 48" { Spirit `_ I !' level ; °,Shim '# . . under frame Speed-Lok r holes 23"Max. distance y� plumb bob Stepplate between shims Floor panels Fig.14 Fig.12 6 i B. Continue erecting vertical panels in both directions, 9. Completing panel assembly for walk-ins checking panels for alignment and overall with Bally floor panels dimension. When enough vertical panels have been set to allow installation of the first ceiling panel, begin assembling the ceilings. See Section A. Continue to follow the plan view carefully; this is 9 for method of installing remaining vertical and critical for proper assembly and possible future ceiling panels.Also check panels for plumb with a expansion. The Bally plan view will show the end 48" spirit level. Adjust if necessary to maintain a ceiling panels and the location of hooks and pins. plumb and level condition.(See Fig.15.) (See Fig.16.) B. Set the first ceiling panel in place on top of the vertical panels as per the plan view.Align all exterior edges of the ceiling with the installed vertical panels. A quick and accurate way to check for correct alignment is to Vertical measure the distance from the edge of the ceiling to i panels the nearest vertical panel joint. This measurement must be 11-1/2"; it must be maintained at every joint to assure proper assembly of the walk-in. (See Fig. � n 17.) ' fi S { v Vertical panels o Pins r �a d � Hooks Floor panels L NJ 7. Note:Alternate the locking sequence when joining panels.This will help keep panels plumb and square. Fig.16 Fig.15 Ceiling panels 8. Installing Bally floor-type door A.Set the hinged entrance door panel into position as _ was done with the other vertical panels. (Door - "' 11-1/2" panels contain blocking and/or braces to prevent twisting during shipment.Do not remove these until the door is fully locked into position.) B.Hold a 48"spirit level on the face of the door panel. When the door panel is plumb, lock it to the adjacent panel. It is very important that the door panel be plumb and square. If not,the self-closing 11 1/2" door will not seal properly,causing leaks when the box is refrigerated. C. Check the plumb of the door by using a 48" spirit POO level. For better accuracy, use a plumb bob. Both Floor panels sides of the doorframe must be perfectly plumb. Vertical panels 11-112" �1 Fig.17 7 i C.Once the ceiling panel is set properly, lock the wall- Note: For NSF-listed walk-ins with curved-radius to-ceiling licks in the fully engaged position. Again, floor panels,the stepplate must be correctly installed using alternating locking sequence will help keep to comply with NSF requirements. (See Fig. 19.) building square and dimensionally accurate. Follow these steps: D.Continue erectingwall and ceiling 1. Remove the stepplate from the door assembly g panels in this manner until all panels have been installed. after drilling the holes as specified in section G j above. E.The last two panels to be set must be the fourth 2. Place a bead of silicone on all interior edges of I vertical corner and then the end ceiling panel. If the the stepplate. 11-1/2"measurement has been maintained,the end ceiling panel will fit correctly in place.If not,adjust for 3. Reinstall stepplate to floor channel and to walk- proper alignment. in floor as described in Section G above. F. When all panels have been erected,fully engage all 4.Remove excess silicone. floor-to-vertical locks and recheck to make sure 10. Assembly of Bally panels to insulated every lock has been fully engaged. Concrete floors A. Read this section completely before continuing with G.Secure the door stepplate to the walk-in floor. With the installation. Fig 20 illustrates construction the door open, use a 3/16" diameter bit to drill recommended by Bally for floors of this type. through the prepunched holes of the stepplate. Secure the stepplate with #12-24 self-tapping flathead screws.See Fig.18. s Prefab wall panels v `Caulking Door frame 4"Concrete floor, See note ® below E Adjoining si ° floor Concrete if used sub-slab 1 I i If installed 2"Rock i outdoors, 11 aggregate 1 r footings #12-24 Self-tapping I must extend flathead screws Polyethylene Tile drains - i # below ® I frost line Note: and 2 below-2 layers of SECTION THRU OUTSIDE WALL 2"thick urethane. +30'F.and above- —Partition wall Shim floor panel 2 layers of 1"thick urethane.All joints staggered. 4"Concrete Fig.18 floor.. f P :¢ . D.Drain See not 3' holes ^a f below w- Concrete sub-slab Door panel 2"Rock aggregate Polyethylene's #12-24 x 1/2"s/s screws Tile drams machine screws ' I t SECTION THRU PARTITION r N.S.F.Stepplate 2"Urethane Silicone caulking t I (remove excess) 41 t o t N.S.F.Floor panel 2"i Door opening g �2..1 PLAN VIEW AT ALL DOORS ........................................................................................... ..............................__.._............................................... Fig.IS 8 Fig.20 i B. Mark the outside perimeter of the walk-in on the J. When enough vertical panels are set to accept the building floor,and check for squareness as in section installation of the first ceiling end panel, begin 5. assembly of the ceiling panels. See Section 12 for method of installing remaining vertical and ceiling C. Using a transit or builder's level, locate the highest panels. point along the perimeter. K. With installation complete, caulk the bases of the D. Determine the most critical area of the walk-in,using vertical panels where they meet the concrete floor. the method explained in Section 7. _ _ ____. See fig.23. I E. Position the first 12"x 12"vertical corner panel so the outside of the panel is flush with the perimeter line. Shim the corner to be level with the high point of the ' perimeter. (Cedar shims or board urethane make 3-1/2" good shimming materials.) F. Position a vertical panel to the right and left of the corner panel (as per plan view) and flush with the �. perimeter line. See Fig.21. Once these panels have been aligned properly, fully engage all vertical-to- vertical locks. G. Level these panels to the perimeter high point and check for plumb with a 48"spirit level. (Panels over ( `; 10' in height should be checked for plumb with a plumb bob. This will insure a much more accurate alignment.See Fig 22.) i x H. As each panel is installed, check to make sure it's ,plumb and level. If the panel is not plumb, shim to 3-112" adjust for plumb. Making the same check down the \ panel's leading edge shows whether it's level along Bottom of panel shimmed the top or not.If it's not.Adjust it. to high point of foundation 3-1/2" _......................._.................___.............__.._............._._......_.._.._.__....._..................._.....__..........._.-_-------_. .......... Continue installing verticals in this manner, Fig.22 periodically checking to make sure that panels remain plumb and level.Refer to Fig. 15.(Staggered locking sequence.) Prefab wall panels 12"x 12"Corner Caulkin 46"Vertical panel 46"Vertical g panel panel .. 4"Concrete floor a.' y Fig.23 m; 11. Installing a floorless-type Bally door ' A. When erecting a door panel for an installation on a concrete floor and without Bally floor panels, it is ; necessary to provide a cutout in the concrete floor. The size of the cutout required for a hinged entrance door is shown in Fig.24. ,a 3 f B. Set the door panel into position as was done with the a. other vertical panels and let the door stepplate extend down into the chipped-out hole.Fully engage locks to adjacent panels, using the method t — ' described in Section 8, B. Do not fill with concrete '`•, around door anchor until installation is complete and Speed-Lok Outside perimeter door has been checked for proper alignment and holes of walk-in seal. Fig.21 9 I i I I Note: Door applications without steppplate do not 12. Completing panel assembly for walk-ins require a cutout in concrete floor. These doors are without Bally floor panels shipped with a steel strap welded to the bottom of the frame. This strap must be removed prior to A. Set the 23-1/2"or46-1/2"ceiling end panel in place installation. on top of the installed vertical panels, as per plan i view.Align the ceiling panel with the verticals as was C. Shim as required to make the door section level with described in section 6. Once the ceiling panels are the adjoining vertical panels.See Fig.25. set properly, lock the wall-to-ceiling locks in the fully engaged position. Continue erecting wall and ceiling panels in this manner until all panels have been installed. A quick and accurate way to check SECTION THRU LENGTH for correct alignment is to measure the distance Hinged door from the edge of the ceiling to the nearest vertical Interior E.. 9 doorframe panel joint. This measurement must be 11-1/2"; it must be maintained at every joint to assure proper Heater 1/4" Finished assembly of the walk-in.(See Fig.17.) i circuit _ concrete floor The last two panels to be set must be the fourth 1 /z � , B. vertical corner and then the end ceiling panel. If the Stepp at 4+ - Stepplate 11-1/2"measurement has been maintained,the end anchor and Heater ch el, -4-112" ceiling panel will fit correctly in place. If not, adjust ann - for proper alignment. Door late ! When all panels have been erected, recheck to p z C. make sure every Speed-Lok has been engaged, stepplate check overall dimensions to perimeter lines and fasten to concrete with attachments supplied. F "jl After installation is complete, use a silicone caulk F ¢ D. between the outside vertical panels and the -=- -� m I concrete floor. Door opening�Insulation Insulation plus 4" If this is an outdoor installation, install grout seal as Anti-condensate heater is E. shown in Fig 26.Caulk top edge of seal as indicated. located beneath stepplate Heater circuit— 13. Attaching floor anchors Door strike A. Be sure the walk-in is square and plumb before beginning anchor installation. On indoor tepplate installations,all panels may be installed before any anchors are attached. Because wind is a factor in 11ti' outdoor installations, it is recommended that 4%4 anchors be attached every 10'during installation. WA-1 and WA-2 anchors are used for most oo�over B. installations without floors.Steps C through F show Heater wire channel- �a Recessed concrete the installation method for these anchors. If our with stepplate also Y 2"Slab foam a be filled with grout installation requires screeds,follow the instructions acts as door anchor after door is erected q below,but attach the panels. In this case,locate the Fig.24 anchors to the vertical panels above the screeds,as shown in steps C through F.If yourfloor plan calls for exterior anchors,Skip to Step G.See Fig.27. Anti-condensate heater is located beneath stepplate Heater circuit .. Prefab vertical wall Door Inside stri ke #12-14 TEK Screw Stepplate Grout seal , -1L1.. Caulking ?? 5/16••D.hole Shim slab (if required) urethane 5/16 x 1-1/2" Expansion bolt Fig.25 10 Fig.26 i C. Center the first anchor (type WA-2) on the joint i. Proceed in this manner around the wall, always between any corner and the adjoining vertical installing anchors to correspond to vertical panel panel.Through each 1/4"d.hole in the longer leg of joints and the centers of 46" verticals. Use WA-4 the anchor, fasten the anchor to the vertical panel anchors between corners and verticals and WA-3 with a#12-14 Tekscrew. anchors at all other anchoring points. D. Through each 3/8" d. hole in the short leg of the J. For walk-ins with 5" thick floor panels and exterior anchor, drill a 5/16" d. X 2" deep hole into the anchors, follow Steps G through above but concrete floor to accommodate a 5/16" d. X 1-1/2" substitutue WA-5 for WA-3 and WA-6 for WA-4. lockbolt.Tap in the lockbolt and tighten the nut. E.' Move to the next joint between verticals.Fasten the 14. Installing multi-compartment walk-ins next anchor(type WA-1),using the same technique cescribed in steps C and D above. ! See Fig.28 F. Proceed in this manner around the wall, installing WA-2 anchors between corner and vertical panels, A.Two types of partitions may be provided. The f and WA-1 anchors between two verticals, between difference is in the vertical panel where the verticals and door panels, and at the centerline of partitions butt against the outside walls. The type each 46"wide vertical. most commonly used is called "breaker" construction. See Fig. 29. This type is used when G. For walk-ins requiring anchors on the outside of the partitions are located in the center of 23"or46"wide wall, begin by centering a WA-4 anchor on the joint vertical panels.An alternative construction method between any corner and the adjacent vertical. (see Fig.30)may be used in lieu of breaker panels. Attach the anchor to the concrete floor as described Installation methods for both types are as shown in Steps C and D above.See Fig.27. below. H. Move to the next joint between verticals. Using the same technique as before,fasten a WA-3 anchor to the floor and vertical panels, but center the anchor Ceiling panel with breaker on the vertical joint above. -- w Ceiling r end panel Vertical panel Erect vertical with breaker �-x- panels as shown j 1-1/2"TEK Screw d. 5/16"x 1-1/2" Lock bolt r i Y wall anchors .-r- Note relationship of Speed-Lok - Erect floor as holes in partition panels to the Vertical panel previously holes in the floor panels.They with breaker described must always be as shown. i� Fig.28 Outside wall of walk-in P Outside wall of walk-in � z Saw-cut 71 , breaker f. 7-11116" " 8"Partition Partition t Partition panel panel angles Fig.27 Fig.29 Fig.30 11 i B. Partition panels under 12' high are the only Bally G.Continue erecting partition panels until the entire vertical panels which do not have exterior"V"grooves partition is installed. spaced on 5-3/4"centers.Whenever erecting a walk-in with two or more compartments,be careful not to install H.Starting at the partition, continue installing vertical a partition panel in place of a wall panel. (Note: All and ceiling panels, using the method described in vertical panels up to and including 106"do NOT have Section 7 F. "v"grooves on the exterior.) 15. Making holes for refrigeration tubing and Assemble the floor as explained in Section VI, but electrical lines C. crake certain that the floor panel with the breaker strip is positioned as shown on the plan view.Also, be sure j that all floor panels are positioned as shown on the plan A.When a remote refrigeration system is used, it will view so that lock access holes are properly located. be necessary at the job site to make holes for refrigeration and electrical lines.There are several Note: For freezer/coolers without floor panels, a areas on the walk-in panels where holes should not breaker strip must be provided in the floor beneath the be cut.See Fig.32. partition, as shown in Fig. 31. This strip will prevent sweating caused by temperature differences between B.After installation, use permagum to caulk around compartments. the electrical and refrigeration lines. Caulk both the interior and exteriorgaps. Note:If the partition is constructed as shown in Fig.30 no locks secure the partition to the outside wall. C.Condensation in electrical junction boxes is caused Consequently,the partition must be held or propped up by warm vapor passing from the exterior to the until ceiling panels are installed. On this type of interior of the walk-in through electrical conduit installation, a saw-cut breaker must be installed in the lines.This problem can be eliminated by installing a ceiling and in the perimeter wall panels to prevent seal-off fitting in the conduit line where it passes thermal conductivity.See Fig.30. through the wall. Install the fitting as shown in Fig. 33 and fill itwith sealant. Erect one outside wall of the walk-in pastthe location of the partition, making sure that the outside wall panel D. has a breaker strip where the partition will butt against Illustrations are only representative.Higher verticals It and longer ceiling panels will have more Speed-Lok access holes.Do not cut within 9"of top and bottom 9" j edge of any vertical panel. Do not cut within 3-112" Check the plan view to see which side of the partition (across width or panel) above or below speed-Lok wall must contain the lock access holes. (This is very accessholes. E. im;portant.If the partitions are not installed properly,the a 11z" - locks in the partition panels will not line up with the locks in the ceiling panels and assembly will be impossible.) r r. Lock the appropriate 7-11/16" partition panel (P-1 which is tongue and groove and P-2 which is double F. tongue) together with the required adjacent partition vertical panel and set the assembled panels into position. (Check plan view to identify the correctL: partition panel.) y.. VERTICAL PANELS CEILING&FLOOR PANELS Fig.32 Note:+30'F.and below- two lavers of 2"thick urethane. +30'F.and above- j Partition wall two layers of 1"thick urethane. i All joints staggered. T-A. Electrical conduit Seal-off fitting 4"Concrete floor " 1"D.drain Electrical permagum: � z See note " , f holes , above Concrete i€1 # sub-slab i;i, j ,' Prefab panel of walk-in 2'°Rock aggregate .,. 3 Polyethylene l Tile drains l - ' _ Interior of walk-in 12 Fig.31 Fig.33 i i 16. Making electrical connections to entrance 18. Making electrical connections to pressure doors and installing vapor-proof light relief port A. Electrical connections to the walk-in doors are made A. If the walk-in has a pressure relief port,connect the at the top interior of each door panel. Remove the electrical line to it. (See Fig. 36) socket plate to expose the wire connections in the i junction box. ' B. Remove the short wire "pigtails" and connect the Incoming Power 120/1/60 -°1 service at the wire nuts,through the hole provided in 0 =: `= the junction box. Refer to serial tag for proper white m ", 3 white electrical characteristics. Insure that the electrical service is properly grounded. ' Blue I Blue Note: Do not turn on power to door section until after Green 13 th4refrigeration system has been started. (See Fig. ">3 3 C. Remount the vapor-proof light assembly after all } connections have been made. � .. m m 11.�h i , I 1 A L m1 13 Heater ( 'S: Heater Incoming Line Junction box above 120V.,60 Cycle,1 PH. "'•✓ % !` Cycle, interior Fig.36 a 4 r 19. Installing walk-ins outdoors po f xenoW__Yellow._ A. All outdoor walk-ins must be protected against the light Klixon Doorframe weather by a roof of some type. See instruction - heater Medium temp Manual IM 276-90 if Bally is providing an aluminum White G roof. •Blue B. Hinged entrance doors to be installed outdoors are Door--Heater- supplied with rain shields,which are installed at the (optional) tops of the doors. Install the shields at the job site as Handy box shown in Fig.37. Ei Toggle switch Bead of caulking Fig.34 Pre-drilled holes in door panel _ _ 17. Installing metal hood over pressure relief ports (freezers only) A. Align hood above pressure relief port. B. Insert Tek-screws through the pre-drilled holes in the hood flange.See Fig.35. Note: Pressure relief port hoods are installed on outdoorwalk-ins only. Rain shield Pressure relief I Port hood heF ! TEK Screw TEK Screws I `l* Fig.37 20. Interior ramp b 5,% Pressure * A. This ramp,which slopes at 7-1/2 degrees,is made of reliefs s " stainless steel mounted on a high-density foam port f base. i B. Before using the ramp,fasten it securely to the floor Fig.35 13 panels,using#12-24 screws L i C. Secure the stepplate to the ramp while the door is open. Use a 3/16" d. Bit to drill through the I prepunched holes in the stepplate and into the ramp. Secure with #12-24 self-tapping flathead screws.See Fig.38. i j Door panel frame #12-24 C'sk screw at �� Ramp i t � L #12-24 ' r$ ' Self-tapping fist head screws �l ; Stepplate Door Floor panels Fig.38 21. Final installation checks A. Check all electrical connections. B. Make sure the vapor-proof light operates properly. C. Make sure the anti-condensate heater around the outside edge of the door(if applicable)and around the opening of the door panel are operating. Do the same with the pressure relief port. Feel the metal surfaces at these locations; if they are warm, the heaters are operating. D. The 24", 30", 34"and 36" hinged walk-in doors are self-closing. Do not tamper with the self-closing, spring-loaded hinges. The spring compression is factory-set and does not require adjustment. If doors do not close completely by the action of the hinges, check the door for proper operation. Refer to the door installation "10 Commandments" checklist,which is taped to the doorwhen delivered. Cover all the lock holes with plug buttons.For walk- E. ins with exterior access holes, fill the holes with caulk before placing the plug buttons. 14 Part Two: Erecting adjustable cantilevered shelving A. A plan view is included with each walk-in; the plan B. Installing wall posts view includes a shelf layout.Study it carefully before 1.Starting at a corner, position the post as shown in Fig. attempting installation. 1,which shows minimum dimensions from corner).Keep the post tight to the ceiling (This will leave the bottom of the post 3/4"short of the floor for ease in cleaning.)On a true vertical line,drill through the prepunched holes of the Corner panel post into the metal of the vertical wall. Use a 3/32"d. bit _. _ on aluminum and a 7/64"d.bit on galvanized or stainless steel. 4 va _ s Note:Drill all holes.Do not punch unless using a punch of g the kind shown in Fig.40. Install screws in eve hole in 9• every " 112 13/4" ,� +Y '. post. r __ t' z 2. Place the ceiling bracket into the slot in the wall post �� y Y:. Mounting hole and push the bracket up against the ceiling panel. Note v centers T that the flange of the bracket is positioned toward the ...... . ...._.. shelf. The bracket must be perpendicular to the wall. Wall post ' Mark all holes and drill holes the same size as the holes 1-s18" for the posts. Attach bracket using four #8 x1/2" long ki min• sheet metal screws. See Fig. 41 for parts identification f s Corner of and Fig.42 for mounting position. shelf Stop or Shoulder 3/8"Minimum \ �. Punch labeled for screw size Fig.39 Fig.40 4 Ceiling bracket mounting screws, —' 318"Nut zinc plated #8 x 1/2"slotted head, ... Clamp half zinc plated i. Ceiling bracket,anchors top of wall post Wall post t � Shelf:See plan ,"` Clamp half for size and location : 1"Diameter snap in cap � - 3/8"x 1-1/2"Bolt Shelf bracket, two sizes available to match shelves Wall post mounting screw #8 x 1/2"slotted zinc plated Fig.41 15 I j I 3. Determine position of second shelf post. See Fig 43 D. Installing shelf brackets 1. Select the proper size bracket to match depth of C. Installing shelf and ceiling support clamps. shelf. Determine the desired height. The top of the The same clamps are used on the ceiling bracket and bracket must be positioned 2"below the top of the the shelving bracket. See Fig. 41. The clamp has two shelf. Secure the shelf bracket to the wall posts identical halves which sandwich brackets and wall using the same type of clamp used to fasten ceiling j posts. See Fig. 44. Clamp the ceiling bracket at each brackets to wall posts. wall post using 3/8"d.X 1-1/2"long body bolts. i 2. Install all shelf brackets in the same manner, keeping tops of brackets level for each tier. (Shelf NOTE:Ceiling bracket may require heights may also be staggered if desired.) cutting down in size where they interfere with refrigeration system. 3. Tighten all shelf clamp bolts. `�° -,.• `� E. Installing shelves -- 1. Each shelf bracket has two nylon projections. Ceiling bracket ° V Position the shelf so the openings in each corner tight against f _ �--z ' t° of the shelf fit over the projections. ceiling panel soo to wall 2. Install closure caps. set against the I p back of the slot in the wall post. Use 4#8x1/2"Screws '�' Wall post d � Vertical panel LA LAI- Fig.42 36"Shelf=33-1/2" (� 48"Shelf=45-1/2" I 54"Shelf=51-1/2" it '• Y 4.r � 5 r� § ~First wall post Second wall post Vertical panels Fig.43 t� Wall post Wall panel Clamp halves e Y':: compress wall post 3/6"x 1-1/2"Bolt tichten securely ` Bracket Fig.44 16 Certified Mail#7006 0810 0000 35251004 Town of Barnstable OHE r Regulatory Services -3 7. Thomas F. Geiler, Director • BARNSTABLE, MASS. 1639. a Public Health Division ,0� prfD MA'S a Thomas McKean, Director 200 Main Street, Hyannis, MA 02601 Office: 508-862-4644 Fax: 508-790-6304 December 17, 2007 Cape Cod Community College Attention: John Lebica, Director Facilities Management 2240 Iyannough Road West Barnstable, MA 02668-1599 Re: Leaking roof in kitchen and Grease Recovery Device variance. NOTICE OF SHOW-CAUSE HEARING You will be given an opportunity to be heard at 3:00 PM. orJanuary 8, 200$`tt the Barnstable Town Hall, 367 Main Street, Hyannis, second floorTleari�ng_room . show- cause why the food service permit for 2240 Iyannough Road should not be suspended. At the present time, the kitchen ceiling continues to leak water with a temporary catch pan in one location, a plastic sheet duct tapped to the ceiling in another location, and an exposed cement ceiling which has moisture in another location. It has also come to our attention that the menu\operations at the college have expanded since the variance was granted in the letter from the Board of Health dated March 23, 2000. Enclosed for your convenience is a copy of the variance narrative supplied to the Board 1 r i of Health by the college for the variance request n 2000. Also enclosed, please find a copy of the variance approval to install four mechanical grease recovery devices. During the hearing, you will be given an opportunity to be heard,present witnesses, and to present documentary evidence to show-cause why the food establishment should remain open for business. PER ORDER OF THE BOA OF HEALTH I Thomas McKean, C Agent for the Board of Health QAOrder letters\Food Violations\Cape Cod Community College 2.doc Crocker, Sharon From: Crocker, Sharon Sent: Wednesday, December 19, 2007 12:51 PM To: Stanton, David Subject: RE: Phone Message-4C's show cause hearing John Lebica spoke with Ellen today. He did not receive the enclosures with letter. I am mailing the enclosures,along with a copy of the letter to him today. We tried calling his office. The phone message said he was out for the week and to call his asst. A message was left with his assistant as well. Thank you. - Sharon �T �s /4 Certified Mail#7006 0810 0000 3525 1004 Town of Barnstable �FTHE)� yP� Regulatory Services 2o OF Thomas F. Geiler, Director RNSM* B 1 MASS.LE, ��. 04 iG39. Public Health Division I'J/ vao ,gym ACE p�,t a Thomas McKean,Director 200 Main Street, Hyannis, MA 02601 Office: 508-862-4644 Fax: 508-790-6304 December 17, 2007 Cape Cod Community College Attention: John Lebica, Director Facilities Management .2240 Iyannough Road West Barnstable, MA 02668-1599 Re: Leaking roof in kitchen and Grease Recovery Device variance. NOTICE OF SHOW-CAUSE HEARING You will be given an opportunity to be heard at 3:00 PM. on January 8, 2008 at the Barnstable Town Hall, 367 Main Street, Hyannis, second floor Hearing room, to show- cause why the food service permit for 2240 Iyannough Road should not be suspended. At the present time, the kitchen ceiling continues to leak water with a temporary catch pan in one location, a plastic sheet duct tapped to the ceiling in another location; and an exposed cement ceiling which has moisture in another location. It has also come to our attention that the menu\operations at the college have expanded since the variance was granted in the letter from the Board of Health dated March 23, 2000. Enclosed for your convenience is a copy of the variance narrative supplied to the Board of Health by the college for the variance request in 2000. Also enclosed, please find a copy of the variance approval to install four mechanical grease recovery devices. During the hearing, you will be given an opportunity to be heard, present witnesses, and to present documentary evidence to show-cause why the food establishment should remain open for business. PER ORDER OF THE BOA OF HEALTH Thomas McKean, C Agent for the Board of Health Q:\Order letters\Food Violations\Cape Cod Community College 2.doc �1 1 TOWN OF BARNSTABLE CF TN E'T� OFFICE OF b � 69aa9TABL i BOARD OF HEALTH y NA69. of i639• 'b 367 MAIN STREET `Ea MAX HYANNIS,MASS.02601 March 23, 2000 - Robert G. Cleghorn, Director Facilities Management Cape Cod Community College 2240 lyanough Road West Barnstable, MA 02668 - 1599 RE: Grease Recovery Devices at C.C.C.C. Dear Mr. Cleghorn: You are granted a variance from the Board of Health Regulation, Part II, Section 1.00, which requires inground grease traps at all food service establishments. This variance is granted with the following condition: • The captured grease waste shall be disposed of properly at a licensed septage facility or reclaimed by a grease reclamation company. This variance is granted because you testified that the cement slab in existence physically prevents you from separating kitchen wastes from the sanitary plumbing system. Therefore, you propose to install four (4) mechanical grease recovery devices at the Cape Cod Community College cafeteria kitchen directly beneath the sinks and dishwasher. Mechanical grease recovery devices have been in use at the Cape Cod Hospital and at several restaurants in the Town of Barnstable and have been found to be very effective. Sincerely yours, Susan G. Rai , R.S. Chairperson Board of Health Town of Barnstable SGR/bcs cleghorn Office of Facilities Ma—gement Robert G. Cleghom,Director 508-362-2131,x4409/Fax: 508-375-4048 Cape Cod Community College 2240Iyanough Road West Barnstable, MA 02668-1599 providing educational excellence,professional developmert,and , lifelong learning ;p Q since 1961. a' February 18,2000CP o ys, 120 VARIANCE NARRATIVE '= . Cape Cod Community College was designed and constructed in the 1960's. The campus was completed in 1971 and was intended to serve,the 18 to 21 years old,full time;and traditional college student. The mission and focus of the campus.has drastically changed since then and now serves a part time student who holds either'a f ill'time job or part time jobs while attending classes. The college has also evolved into a night and weekend.college where these students.can outnumber the Monday through Friday full time'students The use of the cafeteria has changed along with college'in that the student population uses the cafeteria as a study area. In the pig months(32 weeks);that;make up the colleg'year,the average guests count (users)of the food service concession;is 512 per day-with an average expenditure.of$2.45 per user. The hours of operation are'from 730 a.m.to 3 00 p in. The seating capacity of the cafeteria is 300 seats. The contractor that has the food concession is The Casual Gourmet. This same contractor has the Cape Cod Hospital food service contract where the same type of grease recovery system is installed. The contractor's food preparation is done mostly off site - The plan is to install four(4)grease recovery systems,one on each grease source as connected into the plumbing system as follow"s • One(1)for the triple compartment.sink in the studenf kitchen • One(1)for the double compartment sink in the'Main kitchen One(1)for the single compartment sink in the main kitchen • ��+ One(1)for the dishwasher Cape Cod Community College requests this variance in lieu of construction of an in-ground grease trap due to the inability to separate kitchen waste from the sanitary plumbing system. update Page 1 of 1 McKean, Thomas From: Lebica, John Olebica@capecod.edu] Sent: Thursday, April 03, 2008 3:10 PM To: McKean, Thomas Subject: update Mr. McKean, I am following up on our earlier conversation concerning the installation of grease trapping devices at Cape Cod Community College. As I had explained, when the State Plumbing Inspector came out to review the scope of work he indicated that the plumbing necessary to complete the installation will be quite significant and that he wished to have this work included in other major plumbing renovation work scheduled in the kitchens in July and August. The Inspector is willing to provide written documentation of that recommendation should that be helpful to the Board. In addition if it would be helpful for me to return and speak with the Board again concerning this matter I would be very willing to do so. I wish to thank you for your continued assistance with this matter and again to express our sincere desire to complete this work as directed by the Board of Health. John T. Lebica, Assistant VP for Facilities, Cape Cod Community College 4/4/2008 update Page 1 of 1 McKean, Thomas From: Lebica, John Ulebica@capecod.edu] Sent: Thursday, April 03, 2008 3:10 PM To: McKean, Thomas Subject: update Mr. McKean, I am following up on our earlier conversation concerning the installation of grease trappin- devices at Cape Cod Community College. As I had explained, when the State Plumbing Inspector came out to review the scope of work he indicated that the plumbing necessary to complete the installation will be quite significant and that he wished to have this work included in other major plumbing renovation work scheduled in the kitchens in July and August. The Inspector is willing to provide written documentation of that recommendation should that be helpful to the Board. In addition if it would be helpful for me to return and speak with the Board again concerning this matter I would be very willing to do so. I wish to thank you for your continued assistance with this matter and again to express our sincere desire to complete this work as directed by the Board of Health. John T. Lebica, Assistant VP for Facilities, Cape Cod Community College 4/4/21008 s r=1 ru • ,-OFFICIAL .. �... M _ r p Postage $ 26Q p Certified Fee _ h p • . P@ etic R p ReturnReceipt Fee (Endorsement Required) �, 1 S mere p Restricted Delivery Fee C.,ca (Endorsement Required) f\ Total Postage&Fees sent To s�raer t. o; or PO Box No. - b- ev" _ /^ . 1�h�t- - --- --- Gilt'State,ZIP+ •• kA Certified(Nail Provides: 10 A mailing receipt (esianeb)aooz eunr'ooes uuod Sd • A unique identifier for your mallpiece 0 ICreoord of delivery kept by the Postal Service for two years Imitortanr Reminders: Q.Certified Mail may ONLY be combined with First-Class Maile or Priority Mail®. •1,pertified Mail is not available for any class of international mail. ® NO INSURANCE COVERAGE IS PROVIDED with Certified Mail. For valuables,please consider Insured or Registered Mail. a For an additional fee a Return Receipt may be requested to provide proof of delivery.To obtain Re(urn Receipt service,please complete and attach a Return Receipt(PS Form 3811)to the article and add applicable postage to cover the fee.Endorse mailpiece"Return Receipt Requested".To receive a fee waiver for a duplicate return receipt,a USPSe postmark on your Certified Mail receipt is required, O For an.additional fee, delivery may be restricted to the addressee or addressee's authorized agent.Advise the clerk or mark the mailpiece with the endorsement"Restdctedelivery°. • If a postmark on the Certified Mail receipt is desired,please present the arti- cle at the post office for postmarking. If a postmark on the Certified Mail receipt is not needed,detach and affix label with postage and mail. IMPORTANT:Save this receipt and present it when making an inquiry. Internet access to delivery information Is not available on mail addressed to APOs and FPOs. 5. 8 Town of Barnstable Barnstable Board of Health• AI-dmeicaCity BAFtNSTABLE, y MASS. g 200 Main Street,Hyannis MA 02601 i639• 2007 Office: 508-8624644 Wayne Miller,M.D. FAX: 508-790-6304 Paul Canniff,D.M.D. Junichi Sawayanagi July 14, 2008 Mr. John Lebica Cape Cod Community College 2240 lyannough Road West Barnstable, MA 02668 Dear Mr. Lebica, The Board of Health has no objections to your request for an extension to Complete the grease trap installation work sometime in August 2008. Thank you for your cooperation in this regard. Si rely, ay Miller, M.D. Chai an Q:\WPFILES\CCCC Lebica grease trap 2008.doc P Z' .3q8 659 951 Receipt for Certified Mail o No Insurance Coverage Provided WYED STATES Do not use for International Mail POSTAL SERVICE (See Reverse) MR 0) San n 0) t Str n 2 c C and Zlp Cod r J Q ostage Q V) E Certified Fee O Special Delivery Fee N ca fRestricted'DeliveryfFee t 'ReturnfReceipt=showing to Whom&Date Delivered Return Receipt Showing to Whom, Date,and Addressee's Address TOTAL Postage &Fees Postmark or Date V STICK POSTAGE STAMPS TO ARTICLE TO COVER FIRST CLASS POSTAGE, I CERTIFIED MAIL FEE,AND CHARGES FOR ANY SELECTED OPTIONAL SERVICES(see front). 1. If you want this receipt postmarked,stick the gummed stub to the right of the return address leaving the receipt attached and present the article at a post office service window or hand it to your rural carrier(no extra charge). 2. If you do not want this receipt postmarked,stick the gummed stub to the right of the return rn address of the article,date,detach and retain the receipt,and mail the article, rn r 3. If you want a return receipt,write the certified mail number and your name and address an a return receipt card,Form 3811,and attach it to the front of the article by means of the gummed ends if space permits.Otherwise,affix to back of article.Endorse front of article RETURN RECEIPT REQUESTED adjacent to the number. 00 4. If you want delivery restricted to the addressee,or to an authorized agent of the addressee, M endorse RESTRICTED DELIVERY on the front of the article. f 5. Enter fees for the services requested in the appropriate spaces on the front of this receipt.If u- return receipt is requested,check the applicable blocks in item 1 of Form 3811. I a 6. Save this receipt and present it if you make inquiry. 105603-83-B-0218 l Town of Barnstable Department of Health, Safety, and Environmental Services fffAe� MA88. ' Public Health Division i639. Eon 367 Main Street, Hyannis MA 02601 Office: 508-790-6265 Thomas A.McKean FAX:: 508-775-3344 Director of Public Health November 29, 1996 President Richard Kraus Cape Cod Community College Rt. 132 W. Barnstable, MA 02668 Dear Mr. Kraus: According to Title 5, the State Environmental Code, Section 15.30(6), all septic systems with a design flow of 10,000 gallons per day or more shall be inspected before December 1, 1996 and at least once every three years thereafter. You may not have been aware of this requirement until now, therefore, please feel free to give me a call at 790-6265 if you should have any questions. In the meantime, please make the necessary arrangements to have the septic system(s) inspected. Attached is a listing of DEP certified septic system inspectors. Sincerely yours, h mas A. McK To ean Director of Public Health a LARGE TITLE 5 SYSTEM INVENTORY Data collection Sheet Town: Facility Name: Facility Address: 14 Facility Contact Person: tj ��- Phone Number: Type of Facility: Campground Commercial Plaza-Retail Condominium/Apartment Complex Correctional Facility Nursing Home/Rest Home Mobile Home Park/Family Mobile Home Park/Retirement Motel/Hotel/Boarding House Office Building/Medical Office Building/Professional Restaurant School/Elementary School/Secondary School/Boarding or College Other: System Design Flow: f Approved Flow: Date of System Installation: Board of Health/Contact Person: Board of Health/Phone Number: Plans/System Data on File at Board of Health: �=' a ci SENDER: I also wish to receive the C ■Complete items 1 and/or 2 for additional services. H ■Complete items 3,4a,and 4b. following services(for an y ■Print your name and address on the reverse of this form so that we can return this extra fee): card to you. ai d -Attach this form to the front of the mailpiece,or on the back if space does not ' > 1. ❑ Addressee's Address •� permit. y NWrite'Return Receipt Requested'on the mailpiece below the article number. 2. ❑ Restricted Delivery N ■The Return Receipt will show to whom the article was delivered and the date fl. delivered. Consult postmaster for fee. d 0 3.Article Addressed to. 4a.Article Number d 39-0 E G��,/ �/�✓Ly �v� 4b.Service pe u ❑ Registered 17 Certified � (�l� Im ❑'Express Mail ❑ Insured S Ql G �� — ❑ Return Receipt for Merchandise ❑ COD c c 7.Date of Delivery w z 2 Z 0. D 5.Received By: (Print Name) 8.Addressee' Address(Only if reques W and fee is paid) t 6.Signatur (Addressee JrAgent) T x l 7i N PS Form_..81.1.December 1994 Domestic Return Receipt _ _ I UNITED STATES POSTAL SERVIC. MA �Ap� -Fust--Cla ss ail—• I Pm e _-- pasta e� &Fees-Raid I ow ��_ _ P-S-----�. _._..._...- -- -Rgrm�t No ,_lo--- _ o A S DEC��ib I • Print your n o ss, and ZIP•Code-in-this-horo--� �w - I I • I "ealth®epartmeg4 `bvm of Bamstabla PC, Box 534 ' I `finis Massachusetts 026M i �I i l E Community College � Cape Cod Co �' 2240 Route 132 West Barnstable, MA 02668-1599 Telephone: (508) 362-2131 Campus Fax: (508) 362-8638 J9 F Administration Fax: (508) 362-3988 FAX: 617-727-6397 MEMORANDUM - TOs Ms. Mary Healy Office of Budget and Facilities Planning Higher.Education Coordinating Council �4FROM: Robert A. Phillips Director of Facilities Management DATE: February 29 1995 Unresolved Environmental Compliance Issues RE: ' in environmental compliance issues remaining are as follows: The following ect DCP8-24P; removal and retrofilling of'Campus Ssfor 6th, ers 1, Mass State Prof completed its fourth (4th) cycle,January th ad contaminated with P.C.B.s comp samples taken on this same date shall determine 1995. Final determination of test if additional retrofill shall be required. : W e have requested a study to determine the impact a present oblem ex stts, disposal system on the local environment. While no such a stud is needed to satisfy these concerns. We haveC bee Dressern& McKee Y Office of Environmental Protection r O and to date no cleartdetermiPation has been made. Inc" contracted with D.C. requested a study with regard to the removal and replacement °pe°ti�(as_ 3 We have eqis 1p()0 gallon underground gasoline tank. This particular required b the Town of Barnstable and permit issued. However, we are also req y due to its age - or sooner if it is found ordered to remove this by the. 2002 d ti ely sch uling o to be defective. This request is primarily aimed at n ontlthis request to da of removal and replacement. There has been no action take Commonwealth of Massachusetts Health Complaints 25-May-05 Time: 10:30:00 AM Date: 5/23/2005 Complaint Number: 18119 Referred To: DAVID STANTON Taken By: DAVID STANTON Complaint Type: GENERAL Article X Detail: UNSANITARY CONDITIONS Business Name: CAPE COD COMMUNITY COLLEGE Number: 2240 Street: IYANNOUGH RD\RT 132 Village: WEST BARNSTABLE Assessors Map_Parcel: 236-005-B00 Complaint Description: ANOTHER COMPLAINT TRANSFERRED INTO MY VOICEMAIL. COMPLAINTANT AT A BASKETBALL TOURNAMENT, A KID VOMITED, AND THEY ONLY WIPED IT UP WITH PAPER TOWELS. KIDS RAN THROUGH THE VOMIT AND DRIBBLED THE BASKETBALL THROUGH THE VOMIT. SHE COMPLAINED AND 8 MINUTES LATER THEY SPRAYED LYSOL. SHE IS VERY CONCERNED AS SHE IS A NURSE AND KNOWS THAT IS NOT THE CORRECT PROCEDURE, AND WANTS TO ENSURE THIS DOESN'T OCCUR AGAIN IN THE FUTURE. GAME=SAT 5/21 8AM = CAPE COD SPRING CLASSIC BASKETBALL TOURNAMENT(Not run by 4C's,.. If need contact name for tournament, please call her) Actions Taken/Results: DS WENT TO SAID LOCATION AND SPOKE WITH FACILITIES USE COORDINATOR THE BASKETBALL CAMP IS CONTRACTED OUT PRIVATELY, THE COLLEGE DOES NOT PROVIDE A CUSTODIAN, JUST SOMEONE ELSE FROM THE COLLEGE TO BE 1 fs (.vC, C.C�.•C,Q,c.r� Cu�O� f�-� C� w� G��,.��75'� �d f � -tCL Health Complaints 25-May-05 PRESENT. THE COLLEGE DOES HAVE SEVERAL SPILL CLEAN UP KITS PRESENT, AND THE CUSTODIANS ARE AWARE OF THEM, AND HOW TO USE THEM. DS IS WAITING TO HEAR BACK FROM COMPLAINTANT TO FIND A CONTACT FOR BASKETBALL LEAGUE TO LET THEM KNOW PROCEDURE FOR CLEAN UP IN FUTURE. DS ALSO AWAITING RESPONSE FROM STATE DPH ON IF THERE IS AN INFO SHEET ON PROPER CLEAN UP PROCEDURES. JEFF LOWE 539-2421. Investigation Date: 5!24/2005 Investigation Time: 1:45:00 PM 2 IIITITIIIIIiIIItIII 'T Va,!t IIIIfIITIMIT iA IIIIITiI-4A ♦ -. •, FSr.. %i. +- Y. __[� �. it .. � .r.�x a W'�,,i ,. .. t � 'aY a ! p rp t+ �7'' P� c �•s � `. � ..'4 � Y, , � r rY c.. � � k�'. , .w b .. '�� n.�,' ::y Yr Y d. c • • ! - '. 'h Y _.' nf� c Rl # c e: . ` .Y r' i' ° T , ., .. z Y - ' t T' • i ' ` S k a•_ T,x ,. d '.Y 'e� F x, a. � - ,,- k - � [. ... N ti d *Ij*•, yY•:{., F 1 ?. .4 '2 L '�,,•' S1ea •J. k •i ` .. t ., " " ,., '4 fir t ., r'.t �', `�,' v•p,. a °( n J 2 'Y a r is t�T a '• ri `,.. `$. .'Lty a ,tlx ,,,e a 41 -14 - x 1' � S: $. ••. az-,.+«, r sry .r _C1 a_ 3 �. �" .'� , I+'. Yx: , ,r y _,;. ..,; ,:' :�„ ;,'. :. *. 'r ,1 r+• 4 - �' _,f k;' -,,r•�.` !S,,, s Y ,p ., µ ..t 4d� >a _ ,. & i ° 4 •YI y'- , ..,slt "a, ric. tr0 �'1T - r e'�+v� I �.. RR ' t u t ; , k *. .,- .� - ./' :3 v k w. a I- T;. d.• �. : r _rr ',a+ L r •� f l .r , n s I s y ik ,• .� . try • - ,. - n-. , .ri, - aN , n . , .. _ - t I fle 4�mn2a�2a�ea a adr�e�� • 7�a �a� Z�a�nmtcnc�� Zra�� e Veit 8 TELEPHONE: 362-2131 September 7, 1983 Board of Health Town of Barnstable Hyannis:, .Mass-achusetts 02601 Attn: Messrs. John Kelley, Director of Public Health Ronald Gifford, Health Inspector RE: Demonstration Kitchen Laboratory Mass. State Project EJ81-1 Gentlemen; In response to your request to review the installation of the subject kitchen laboratory as discus-sed with our Mr. Leo Pelletier and your Mr. Ronald Gifford, we forward the following information: 1. The facility is a demonstration kitchen laboratory teaching facility. 2. This project is limited to renovations within a given space and does not extend beyond .the buildings or involve the College cafeteria. 3. These is a fifty (50) gallon per minute at one hundred (100) pound capacity grease trap in the central kitchen that has regular documented maintenance and cleaning schedule. (See enclosure 11. 4. All dishwashing and cleaning requirements utilize the existing installed dishwashing facility utilized also by the College cafeteria. . 5. The College has experienced no unusual problems with its septage systems. The five (5) septic tanks totalling 44,400 gallons are pumped and cleaned annually. 6. During the project design stage, Mr. Michael J. Hickey, P.E. of C. A. Crowley Engineering, Inc. reviewed this proposed installa- tion with your Mr. Ronald Gifford and general agreement seemed to have been reached that such a "limited use teaching facility" of this type did not necessitate a grease trap. (See enclosure 2) . 7. The extreme difficulty of installing a separate 1000 gallon grease trap would seem unusual since the character of the subject facility would not be significantly different from that of a residential kitchen. Based on the above and our telephone discussions with Messrs. Kelly and Gifford, Rpa.rd of. Health_ September 7, 1983 Page 2 ge. request a variance from Section 2.09, sub-paragraph 2 of the Commonwealth of Mass. plumbirig code and the Town of Barnstable zoning bylaw concerning the subject grease. trap. Sincerely, aniel M. Asquino Dean of Administrative Services DMA•v_ b cc; Mr. Peter.Brown, A.I'.A. , Brown and Lindquist Mr. Michael J. Hickey, P.E. , C.A. Crowley Engineering, Inca Mr. Leo Pelletier, Cape Cod Community College Mr. Robert Simon, D.C.P.O. Enclosures y �t Office of Facilities Ma. ement Robert G. Cleghorn,Director 508-362-2131,x4409/Fax: 508-375-4048 Cape Cod Community College 2240Iyanough Road West Barnstable, MA 02668-1599 _ providing educational excellence,professional e li development,and lifelong learning since 1961. February 18,2000 VARIANCE NARRATIVE, Cape Cod Community College was designed and constructed in the 1060's The campus was completed in 1971 and was intended to"serve.the 18 to 21 years old,full time,andiraditional college student. The mission and focus of the campus has drastically changed since then and now serves a part time student who holds either afall time job or two part time jobs while attending classes. The college has also evolved into a night and weekend college where these students can outnumber the Monday through Friday full time students The use of the cafeteria has changed along with`collegein that the student population uses the cafeteria as a study area. In the eight months(3,2'weeks)bthafniake up the college year,the average-guests count (users)of the food service concession is 512 per day wiftan average expenditure of$2.45 peruser. The hours of operation are from•7 30'a.in.to 3.00 p m. The seating capacity of the cafeteria is 300 seats. The contractor that has�the food concession is The Casual Gourmet. This same contractor'has the Cape Cod Hospital food service contract where the same type of grease recovery system is installed. The contractor's food preparation is done mostly off-site The plan is to install four(4)grease recovery systems,one on each grease source as connected into the plumbing system as follows _ . • One(1)for the triple compartment sink in the student kitched • One(1)for the double compartment sink in the main kitchen • One(1)for the single compartment sink in the main kitchen • One(1)for the dishwasher Cape Cod Community College requests this variance in lieu of construction of an in-ground grease trap due to the inability to separate kitchen waste from the sanitary plumbing system. DATE: • . O,; FEE: . 2J * 1ARMABLE, + MAM. 9� 1639. � REC. BY Town of Barnstable SCHED. DATE: Board of Health 367 Main Street, Hyannis MA 02601 Office: 508-8624644 Susan G.Rask,R.S. FAX: 508-790-6304 Sumner Kaufman,M.S.P.H. Ralph A.Murphy,M.D. VARIANCE REQUEST FORM LOCATION Property Address: 2240 Iyanough Road — Commons Building Assessor's Map and Parcel Number: Planbook 193, ft- Size of Lot: 106 acres 125 Wetlands Within 300Ft. Yes Business Name: Cape Cod Community College No X Subdivision Name: APPLICANT'S NAME: Robert G. Cleghorn Phone 362-2 131 . x4409 Did the owner of the property authorize you to represent him or her? Yes X No PROPERTY OWNER'S NAME CONTACT PERSON Name: rcaimmnCnwPaltoIhmnflMaSsnrhegPffs Name: Robert G. Cleghorn, Director Facilities Management Address: 2240 Iyanough Road Address: 2240 Iyanough Road West Barnstable, MA 02668-1599 West Barnstable, MA 02668-1599 Phone: 362-2131 , x4409 Phone: 362-2131 , x4409 VARIANCE FROM REGULATION(List Res.) REASON FOR VARIANCE(May attach if more space needed) See Variance Narrative Checklist(to be completed by office staff-person receiving variance request application) Four(4)copies of engineered plan submitted(e.g.septic system plans) Four(4)copies of floor plan submitted(e.g. house plans or restaurant kitchen plans) Applicant understands that the abutters must be notified by certified mail at least ten days prior to meeting date at applicant's expense(for Title V and/or local sewage regulation variances only) Full menu submitted(for grease trap variance requests only) Variance request application fee collected(no fee for lifeguard modification renewals,grease trap variance renewals(same ownerneasee only],outside dining variance renewals(same ownerAeasee only),and variances to repair failed sewage disposal systems[only if no expansion to the building proposedl) Variance request submitted at least 15 days prior to meeting date VARIANCE APPROVED Susan G. Rask,R.S.,Chairman NOT APPROVED Sumner Kaufman,M.S.P.H. L . — 0� REASON FOR DISAPPROVAL Ralph A. Murphy,M.D. Q:/WP/VARIREQ TOWN OF BARNSTABLE AFTHEtO OFFICE OF BOARD OF HEALTH y Mpe s. e pp i639 ��� 367 MAIN STREET oMaY� HYANNIS, MASS.02601 March 23, 2000 Robert G. Cleghorn, Director Facilities Management Cape Cod Community College 2240 lyanough Road West Barnstable, MA 02668 - 1599 RE: Grease Recovery Devices at C.C.C.C. Dear Mr. Cleghorn: You are granted a variance from the Board of Health Regulation, Part 11, Section 1.00, which requires inground grease traps at all food service establishments. This variance is granted with the following condition: • The captured grease waste shall be disposed of properly at a licensed septage facility or reclaimed by a grease reclamation company. This variance is granted because you testified that the cement slab in existence physically prevents you from separating kitchen wastes from the sanitary plumbing system. Therefore, you propose to install four (4) mechanical grease recovery devices at the Cape Cod Community College cafeteria kitchen directly beneath the sinks and dishwasher. Mechanical grease recovery devices have been in use at the Cape Cod Hospital and at several restaurants in the Town of Barnstable and have been found to be very effective. Sincerely yours, Susan G. RaU, R.S. Chairperson Board of Health Town of Barnstable SGR/bcs Cleghorn o SENDER: I also wish to receive the 7 ■Complete items 1 and/or 2 for additional services. 6 ■Complete items 3,4a,and 4b. following services(for an o ■Print your name and address on the reverse of this form so that we can return this extra fee): card to you. 0 o ■Attach this form to the front of the mail piece,or on the back if space does not V p 1. El Address ■permit. 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I m ❑ ❑ — - - - IX 3.Article Addressed to: 4a.Article Number ate, Ij ? 0 v a W �d� Z_ ® 9/6 = 4 2 a) 'a N � � O o P el4b.Service Type 3 c w ¢ or a y e `,� ❑ Registered Certified y o `� ) _ o z o n ❑ Express Mail ❑ Insured S Co o m '- a 0 E\ a � n = g pg•�q y ❑ Return Receipt for Merchandise ❑ COD �, z `�j d y > > 7.Date of Delivery •° cc m .2 v_r o u) m ZG ' c m m r aZi rn CL 0) W -0-0 ¢ U oc X �c 7 5.Received By:(Print Name) S.Addressee's Address(O ly if requested e 10 C- v ❑ ❑ ❑ m u and fee is paid) m m r 3 0. z � —25 6.S' rat e:(Adore a or nt) H �.1 0 oy > A7 Ori PS Form 3811, December 1994 Domestic Return Receipt �, 3 +. m = o �m _ m CD $ Ejz o m o SENDER: E of a ■Complete items 1 and/or 2 for additional services. I also wish to receive the j v : m 3: V n ■Complete items 3,4a,and 4b. following services(for an - o _= m S ■Print your name and address on the reverse of this form so that we can return this v m 3 a extra fee): :card t0 yOU. y. a v e c Q,c ■AHamc t this form to the front of the mailpiece,or on the back if space does not 1. ❑ Addressee's Address 2 a m m p, ■Write'Retum Receipt Requested'on the mailpiece below the article number. 2. ❑ Restricted Delivery W m 8 $n ni a ■The Return Receipt will-show to whom the article was delivered and the date ., m m a m 'k D delivered. Consult postmaster for fee. .2 E E o cc E D v a 3.Article Addressed to: 4a.Article Number d W m.�g>r CO r CD d E CLCX Z E E 1=,e€a:WY, Noo u7E !b t l rd r;t� I b.Service ype a W:0 `:.3 1E� c��.,/� CTj! ❑ Registered Certified 0 �apls as�ana�a uo a;a dwoP a i/`(,( J I C yl P I SS3_C1UV H.nl3d jnoA s / ❑ Express Mail ❑ Insured U r I--- I�l J �/j S j /� �!� f A ❑ Retum Receipt for Merchandise ❑ COD 7.Date of Delivery e< c f 0 5.Re ' ed By: (Print Name) S.Addressee's Address(Only if requested u and fee is paid) t c 6.S' nat : (Add at*gedo PS Fo 3811, De ember 1994 Domestic Return Receipt „ t1VUtFf: I also wish to receive the i ■Complete items 1 and/or 2 for additional services. i ■Complete items 3,4a,and 4b. following services(for an + ■Print your name and address on the reverse of this form so that we can return this extra fee): �adlruag;dlaoaa urn jaa 6ulsn�o;nog(�1ue41 card to you. ai _ ■permit. ramc i this form to the front of the mailpiece,or on the back if space does not 1. ❑ Addressee's Address I N d a Q i i ■Write'Return Receipt Requested'on the mailpiece below the article number. 2. ❑ Restricted Delivery fn m � a; � �' v i ■The Return Receipt will show to whom the article was delivered and the date .,. j m C v > °� c O d) delivered. Consult postmaster for fee. a ¢ �, $ U — U i 3.Article Addressed to, 4a.Article Number Op ��/ /� q -� ci Q asp a a� ta / 1 t f1Z ar 1 �j 4b.Service Type E°-a�i y N L O — ❑ Registered Certified ¢ ! "NI ),T ¢ °C n 0 d m f ` Vd r ❑ Express Mail ❑ Insured W — o Z O E p y ❑ Return Receipt for Merchandise ❑ COD ,: c°w m T a ci T 'm a > v, c p �. //��/p`�` 7.Da e�of Delivery w H z �, Cl) Cl , d•`r ��.:.. v'2i v V Cn 0, E o m azi o' o _ a)aa)i v v 5.Received By (Print Name) , G�`- 8'Addrtssee's Address(Only if requested d m E ¢ Co ¢ rj a ro a and fee is paid) t N ❑ ❑ ❑ r; ao 6.§jgnat (Addr r r.Ag t { ; Cy 8 c X ¢�/ r ,,.9 m w W e cc 3:z Ps Form 3811;December tssa Domestic Return Receipt € a oa V +^.d m o 3m d SENDER: o ■Complete items 1 and/or 2 for additional services. I also wish to receive the m L E m (y m ■Complete items 3,4a,and 4b. following services(for an a r ` l d ■Print your name and address on the reverse of this form so that we can return this o 2 '� E rn m extra fee): m E o r Q card to you. ■Attach this form to the front of the mailpiece,or on the back if apace does not 1. ❑ Addressee's Address ° ii = m o ` Permit. Z; a y .1 C114 ID ■Write'Retum Receipt Requested'on the mailpiece below the article number. 2. ❑ Restricted Delivery V a c o H $ 2 m E ■The Return Receipt will show to whom the article was delivered and the date . v m `' . o delivered. Consult postmaster for fee. LL I L a ® a 0 3 Article Addressed to: 4a.Article Number ber d m r Q T tl /�Ll ® ( Pt� O�I o �J J 3 E E E € E cr v �L E / 4b.Service Type « m m�o” is �E Q���® ��� (� ❑ Registered Certified C Z E E�� € m ��� �. U 1i G$ r'0 ❑ Express Mail ❑ Insured W a a H ¢ kn u V/ m N■ ■ ■ ■ ■ ■ kd ui kc (L Qr�S� �aG ❑ Return Receipt for Merchandise ❑ COD c Zapls as�arkaa 041 uo pajoldwoo SS3UGGV Nun13d jnoA sl 7-Date of Deliver t r a 3 5.Received By: (Ptint me) 8.Addressee's Addr ss(Only if requested and fee is paid) t I- 6.Signature: ( ddres a rA a t). n PS Form 3FIX, December f994 .Domestic Return Receipt SENDER' #--wts"•"+dd oufsn jo;non)Iueyj ■Complete items 1 and/or 2 for additional services. I also wish to receive the h m d m ■Complete items 3,4a,and 4b. following services(for an m Z ar i:Pnnt your name and address on the reverse of this form so that we can return this extra fee): m v Q) d m y Q y V card to you. Q U S U m d ■Attac .2h this form to the front of the mailpiece,or on the back if space does not 1. ❑ Addressee's Address m `o y a� permit. m \ ❑ ❑ °> °i N ■Write-Return Receipt Requested'on the mailpiece ❑below the article number. 2. Restricted Delivery ! c a) N a�i ■The Return Receipt will show to whom the article was delivered and the date Ia c3 N v co delivered. Consult postmaster for fee. o m o :S .9 `� c O O L N .. 'a W p �O .0 3.Article Addressed to: 4a.Article Number ¢ f 3 c w ¢ a: n.11 ti �� Noy N E 4b.Service Type i w N o E m a �° l�,e� I)a e J� ❑ Registered �eCertified o v Z PC' m M g =m t m y "' y�n 0 t4 ' " ❑ Express Mail ❑ Insured .5 m � m y o W / O Q /� '/� s^+ ❑ ReumReceipt for Merchandise ❑ COD c m �� ¢ CD w °' a c G a Q rI D C tr��e � �G� 7.Date of liv o v ra .6 2 p ¢ m ZJ o my 't ❑ ❑ ❑ ram :3 5.Received By (Pn t m )r` - 8.Addresse s ddress(Only if requested c w o m and fee ih paid) cc ! y � 3 gcc 6.Sign re:(Add a see r ent) >- X' �/ �s m t o 3m H PS Form 11, December 1994 Domestic Return Receipt ! 0 .E E _ c m£ i m is SENDER: = items 1 and/or 2 for additional services. I also wish t0 receive the a;o i ■Complete items 3,4a,and 4b. following services(for an `0 a m '4 ■Print your name and address on the reverse of this form so that we can return this extra fee): w v y E cr ® *t card to you. N c O m Q ■Attach this form to the front of the mailpiece,or on the back if space does not 1. ❑ Addressee's Address �° m Q. m i ■Write'Retum Receipt Requested'on the mailpiece below the article number. 2. ❑ Restricted.Delivery W � o $n y a ■The Return Receipt will show to whom the article was delivered and the date a I E E a) € qD R m o r13 delivered. Consult postmaster for fee. „ w ¢ .o i u (Zmm�oo, ?E ¢ Wmmo?'= m'6 4) > i 3.Article Addressed to: 4a.Article Number a, 1 _ I � i KCAL mm� v ® . � Qp v �J / 4b.Service Type W a a3 a ¢ YP aril U)■ . ■ ■ ■ ■ 6 �D rri cd a I ❑ Registered Certified`41 I Lapis asJanaJ a43 uo Peleldwoo SS HV Ndnl3t �no(sl❑ Express Mail ❑ Insured c i _ i ❑ Return Receipt for gerchandise ❑ COD vx 0 7.Date o ery i 5.Received By: (Print Name) 8.Addressee' Address(Only if requested i and fee is paid) _ 6.Signature: ddraaee or Agent) r X l2� PS Form 3911, December 1994 Domestic Return Receipt i 13 Complete items 1,2,and 3.Also complete A. Signature I item 4 if Restricted Delivery Is desired. 1 4 ❑Agent o Print your name and address on the reverse Xolt Alf) ❑Addressee so that we can return the card to you. g C. Date of Delivery j 10 Attach this card to the back of the mailpiece, '` �%eceived by( ted N ) n ; or on the front if space permits. l ' U p _ D. Is delivery address different from item 1 T ❑Yes 1. Article Addressed to: If YES,enter delivery address below: ❑No C� U ' - (oc�ianun�� (p ('q y yl nn u u Jr k rid, 3.,,��Se••rvice Type _d Certified Mall ❑Express Mail • ���„5.���j� g� f7a(v��— �S r� Registered gRa urn Receipt for Merchandise / ❑Insured Mail C.O.D. 4. Restricted Delivery?(Extra Fee) ❑Yes 2. Article Number -- --- ffimster►rom service I'aW 7006 0810 0000 3525 1004 PS Form 3811,February 2004 Domestic Return Receipt 1o2595-02-M-1540! 4d 'CAPE COD COMMUNITY COLLEG/, Office of Facilities Management! Robert G. Cleghom,Director pEc06 Tel: 508-362-2131,x4,19--/Fax: 508-375-4048 r ,d L-.-- �P Email: rcleghor@capecod.mass.edu LEeNG 1%1 � COhm" MEMORANDUM 2240 IYANOUGH ROAC ff I TO: Sam White Public Health Division VVEST BARNSTABLE, MA FROM: Robert G. Cleghorn . 02668-1599 RE: COLLEGE SEPTIC SYSTEMS TELEPHONE E DATE: October 23,2003 508 362-2131 As per our phone conversation today,this will clarify the multiple septic system arrangement at the College and negate the violations of"excessive pumping of septic systems"received at 1NWW.CAPECOD.MASS.EDU the College. The College, g the Town and DEP are aware of the Title V issues and have agreed to have the � 7stems_pumped once a year,.and in the case of the holding tank,as often as required. C. I ..: 1, The College septic inventory is as follows: 1 —30,000 gallon system serving the Arts,Commons,Physical Education and Maintenance buildings; i 1 —4,000 gallon system serving the Science/Lecture Halls building; z 1 —900 gallon system serving the Administration building; 1 —5,500 gallon system serving the North building; 1 —4,500 gallon system serving the Library and South buildings;and 1 — 1,000 gallon holding tank serving the Science building Please call me if any additional information is required and accept my apology for any inconvenience this has caused. Changing Lives. . . iIivCD!104CG +](t(: iilni': c.i.i. 2Ji: �O�ICiti';. Building Community Cc J.Brisson Exec.VP Admin&Finance or More Than >tC' t' o Forty Years t - 1 _ i _ e � FRANCIS ASSOCIATES CONSULTING ENGINEERS: DIVISIONS OF T H E S L p p i C a n C O R P O R A T 10 N AL-0828 August 10, 1970 Job Number 22373 Desmond and Lord, Inc. 6 Beacon Street Boston, Massachusetts 02108 Attention: Mr. Al Mancuso .Reference: Project EJ-64-4 Contract #1-D I Gym-Maintenance Building Cape Cod Community College Gentlemen: Enclosed please find two (2') sets of drawings U-1 and U-2, and , two (2),copies of letter dated August'5, 1970 from the Depar tment ' of Public Health approving the Sewage Disposal System at the above referenced project. Please note that one copy of letter and plans bearing the approval stamp must be kept at the site of the work at all times. We are retaining one copy for our files. Very truly yours, FRANCIS ASSOCIATES ____Marion, Mas is an e ar ' /pl Enc. t I , J. • FACILITIES ENGINEERING • FACILITIES ENGINEERING RESEARCH & CONSULTING' d 7 BARNABAS ROAD 1633 MASSACHUSETTS AVENUE - 7 BARNABAS ROAD MARION, MASS. 02738 CAMBRIDGE. MASS. 02138 MARION, MASS. -02738 617 748.1160 617 227-3040 617 .876.0509 617 748.1160 617 227-3040