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FINNS - FOOD
a Finn's , - -- 16 Barnstable Load U D Hyannis , 3 a1 1 i J .- � rtr Town of Barnstable BOARD OF HEALTH John T.Norman Board of Health Donald A.Gaudagnoli,M.D. tRvrAete F.P.(Thomas)Lee,. MASS,,& Daniel Luczkow,M.D. Alt. 200 Main Street, Hyannis, MA 02601 r€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, 305B, 146, 189 and 189A; Chapter 111, Sections 5 and 127A, a permit is hereby granted to: Permit No: 1120 Issue Date: 01/01/2022 DBA: FINN'S OWNER: FINN'S CRAFT BEER TAIPHOUSE INC. Location of Establishment: 16 BARNSTABLE ROAD HYANNIS„ MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 100 OutdoorSeating: 57 Total Seating: 157 FEES FOOD SERVICE ESTABLISHMENT: $300.00 YEAR. 2022 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2022 B&B- FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: MOBILE-ICE CREAM: G�� FROZEN DESSERT: Thomas A. McKean, RS, CHO, Health Agent FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: Approved: 04-28-2020- 1.) A new GRID must be installed, the restaurant must do a weekly inspection of the GIRD and maintain logs on the removal amounts of grease and the dates. 2.) Maintenance logs must be emailed to WPC Dept on a quarterly basis. 3.) Air curtain variance approved w/o screen. i For Office Us Initials: Town of Barnstable Date Paid �1 Amt Pd$ II sAaxsres>£, Inspectional Services .039. Public Health Division Check 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—L1� NEW OWNERSHIP RENEWAL y NAME OF FOOD ESTABLISHMENT: Y;i7n1 I �2a �RQ/l ��✓C ADDRESS OF FOOD ESTABLISHMENT: 6.2 6 0 J MAILING ADDRESS(IF DIFFERENT FROM ABOVE): 33 Y M d7 Mq 02601 E-MAIL ADDRESS: Fi ri J /� TELEPHONE NUMBER OF FOOD ESTABLISHMENT: 31 - TOTAL NUMBER OF BATHROOMS: WELL WATER:YES NO V ... (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: SEASONAL: DATES OF OPERATION: J 1Ll eXTO_2/&L/z Z NUMBER OF SEATS: INSIDE: /00 OUTSIDE: 5 7 TOTAL: SEATING: MUST OBTAIN A COMMON VICTUALLER'S LICENSE FROM LI ENSING 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 508-8624644 QQVlpplication FormsTOODAPP 2020.doc I s OWNER INFORMATION: FULL NAME OF APPLICANT Dpivie M SOLE OWNER: YES/eo OWNER PHONE # ze 0 l��' SS0 7 ADDRESS (p &QoV .S'7/0 �y`� /�t�C�•7n Iq 02 40 0 CORPORATE OWNER: CORPORATE ADDRESS: ,� PERSON IN CHARGE OF DAILY OPERATIONS: DAL//I M 1pcA j /,xj/ co 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. Ai/4 00 l ev /-?6 I. 014VIO OCM Ii►i'co // It / a S' 2 na l��d � Z Z / -Z3 11113121 SIGNATURE OF AP 1CANT 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 508-8624644 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 1 st to Dec. 3 1"each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC 1st. Q:\Application FormsTOODAPP REV3-2019.doe Town of Barnstable BOARD OF HEALTH John T.Norman Board of Health Donald A.Gaudagnoli,M.D. RKWNSrnnt I Paul J.Canniff,D.M.D. MA&S F.P. Thomas Lee Alternate s 9. , 200 Main Street, Hyannis, MA 02601 Phone: (508) 862-4644 Fax: (508)790-6304 www.townofbarnstable.us Permit to Operate a Food Establishment In accordance with regulations promulgated under authority of 105 CMR 590.000 M.G.L. Chapter 94 Sections 305A, 305B, 146, 189 and 189A; Chapter 111, Sections 5 and 127A, a permit is hereby granted to: Permit No: 1120 Issue Date: 04/01/2021 DBA: FINN'S OWNER: FINN'S CRAFT BEER TAPHOUSE INC. Location of Establishment: 16 BARNSTABLE ROAD HYANNIS, MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 100 OutdoorSeating: 57 Total Seating: 157 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: 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: Approved: 04-28-2020- 1.) A new GRD must be installed, the restaurant must do a weekly inspection of the GIRD and maintain logs on the removal amounts of grease and the dates. 2.) Maintenance logs must be emailed to WPC Dept on a quarterly basis. 3.) Air curtain variance approved w/o screen. Town of Barnstable BOARD OF HEALTH John T.Norman Board of Health Donald A.Gaudagnoli,M.D. eNSIrA LL =" 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: 1120 Issue Date: 01/01/2021 DBA: FINN'S OWNER: FINN'S TAPHOUSE CRAFT BEER INC. Location of Establishment: 16 BARNSTABLE ROAD HYANNIS„ MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 100 OutdoorSeating: 57 Total Seating: 157 FEES FOOD SERVICE ESTABLISHMENT: $300.00 YEAR. 2021 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2021 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: MOBILE-ICE CREAM: FROZEN DESSERT: Thomas A. McKean, IRS, CHO, Health Agent FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: Approved: 04-28-2020- 1.) A new GRID must be installed, the restaurant must do a weekly inspection of the GRID and maintain logs on the removal amounts of grease and the dates. 2.) Maintenance logs must be emailed to WPC Dept on a quarterly basis. 3.) Air curtain variance approved w/o screen. '1 For Office n1v. Initials: Town of Barnstable Date Paid �?' , Amt Pd$ ,,,STAB Inspectional Services Public Health Division Check# iOrEo M►+" 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 II ,30 Z NEW OWNERSHIP RENEWAL NAME OF FOOD ESTABLISHMENT: n 'S• LA 9 en ADDRESS OF FOOD ESTABLISHMENT:& ,Q o �ld 9J K Y lqa f�,, A 00144) MAILING ADDRESS(IF DIFFERENT FROM ABOVE): n - r �(f 2 E-MAIL ADDRESS: / y�f C_ �h le r,M.r �� r- TELEPHONE NUMBER OF FOOD ESTABLISHMENT: CG 5.3 y- wl(a TOTAL NUMBER OF BATHROOMS: WELL WATER: YES NO_,K_ ...(ANNUAL WATER ANALYSIS REQUIRED) ANNUAL:�� SEASONAL: DATES OF OPERATION: / /j/4(TO 1?- /31 /� NUMBER OF SEATS: INSIDE: OUTSIDE: 1l 7 TOTAL: r SEATING: MUST OBTAIN A COMMON VICTUALLER'S LICENSE FROM*CFNSING 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 SER IV CE DOOR(S)? TYPE OF ESTABLISHMENT: PLEASE CHECK ALL THAT APPLY 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) *** 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 d OWNER INFORMATION: FULL NAME OF APPLICANT G �// �$ M 4 1-CX) SOLE OWNER: YES - OWNER PHONE# ADDRESS CORPORATE OWNER: i \ CORPORATE ADDRESS: PERSON IN CHARGE OF DAILY OPERATIONS: / Gic (! JAJ (/P List (2) Certified Food Protection Managers AND at least(1) Allergen Awareness Certified Staff All FOOD ESTABLISHMENTS must have 1 Certified Food Protection Manager PER SHIFT. **ATTACH COPIES OF CERTIFICATES** The Health Div. will NOT use past years' records. You must provide new copies and POST THE CERTIFICATES at your food establishment. Certified Food Managers Expiration Date Allergen Awareness Expiration Date C(en comecccJ. _ U SIGNATURE OF APP CANT 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.3151 each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC 1st. Q\Application FonnsTOODAPP REV3-2019.doc eMT BOARD OF HEALTH Town of Barnstable John T. Norman Board of Health Donald A.Gaudagnoli,M.D. aARNISTABLL Paul J.Canniff,D.M.D. MASS, F.P.(Thomas)Lee Alternate � eons°` 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: 1120 Issue Date: 06/19/2020 DBA: FINN'S OWNER: FINN'S TAPHOUSE CRAFT BEER INC. Location of Establishment: 16 BARNSTABLE ROAD HYANNIS, MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 100 OutdoorSeating: 57 Total Seating: 157 FEES - FOOD SERVICE ESTABLISHMENT: $300.00 YEAR. 2020 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2020 B&B- FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: MOBILE-ICE CREAM: FROZEN DESSERT: Thomas A. McKean, RS, CHO, Health Agent FOR ESTABLISHMENTS WITH SEATING: R PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: Approved: 04-28-2020- 1.) A new GRID must be installed, the restaurant must do a weekly inspection of the GRID and maintain logs on the removal amounts of grease and the dates. 2.) Maintenance logs must be emailed to WPC Dept on a quarterly basis. 3.) Air curtain variance approved w/o screen. Initials:' 'Y Own o Barnstable Date Paid iI ill.Z 1 $— frivectiorial Services ` Public Health Division Thomas McKean,1Jaxector 200 Main.Street,Hyanciis,MA 02601 Office: 508$ 862-4644 Fax::5.0$--',901 6304 APPLICATION"FOR PERMIT TO OFtRATEA-FOOD ESTABI ISRMENT DATE cC1 NEW OWNERSHIP P. RENEWAL: �- NAME OF FOOD ESTABLISHMJ N I'r., ;";"d 1►' S` ri% �� e 9/t /C �Xt'✓�� �/�C; t-'1 of � ADDRESS OF FOOD ESTASLISILMEN'I. e/ci�,S �. MAILING ADDRESS(IF DIFFERENT FROM:ABOVE). E=MAIL.ADDRESS-.. TELEPHONE NUMBER QF FOOD ESTABLISHMENT: (_� "TOTAL.NUMBER OF BATI;IROOMS: WELL WATER:YES_NO :V/....(ANNUAL:WATER A�ALYSIS.REQUIRED) ANNUA : =SEASONAL,. DATES,OF'OPERATION: , / / TO I_I NUMBER OF SEATS:INSLDEr C9UTSIDE: :�TOTAL � �J S.EA'CING: MUST:OBTAJN A COMMON VICTUALLERS LICENSE FROM LICENSING Did. **OUTSIDEDIN'ING REMINDER":'� OUTSIDE DINING MUST REAPPROVED BY THE HEAL`I'R DIV:AND LIGENSiNG,AND MEET OUTStDF,DINING R>JO.UIREMENTS. , IS WAIT STAFF PROVIDED FOR OUTSIDE UIIITINQ. _ IS AN AIR CIIRTAINE' ROViD:ED AT WAITSTAFF SERVICE DOOR(S)? T�'PE OF ES`TABLISI3MENT PLEASE CI[E(:1{ALL'Tit M.APPLY BELOW) ' FOOD SERVICE:.: , RETAIL FOOT)-ONLY•required for TCS-foods(foods requdring.tsefrlgeraeion/frWer) BED UR:EAKFAST C01�TINEN'!'AL"BREAKFAST ^COTTAGE rO011 C.YDUSTRY(formerly residential kitchen) iVLOBILE FOOD: �FRQZEN DAIRY DESSERT!VIACI3IN9,8 (MONTHLY LAB ANALYSIS REQUIRED) CATERING,..,(CATE RING NOTICE REQUIRED BEFORE EVENT(SEE-PAGE#2): *�* SEASONAL,MOBILE &NEW FOOD ONLY**x . REQUIRED TO CALL HEALTH DIV FOR 1NSPECTION PRIOR TO PERNII I BEING iS5UED PLEASE CALI W*624644 ,' `tllApp6cntwn Fonns\FOUDtiPP[tFV3=201J.duc. OWNER INFORMATION: JA FULL NAME OF APPLICANT SOLE OWNER. YES; C?W1VER PHONE# ,1 . ADDRESS CORPORATE O WN1N 12 CORPORATE ADDRESS. PERSON IN CHARGE.OF DAILY 0,1'-FRATIQNS c�`U;J .: ✓t"j C C� List(2}Certified Fned Prat ectaon';Managers AND at least(t),Allcrgen Awareness CertfiedStaff, All FgOD ESTABLISHME' NTSyntust-have 1 Certified Food Protection]Manager PER SHIFT. **ATTACH COPI,,ES OF CERTC°FIXATES**'The Health Div Wrll NOT use past years' records.You must provide neW copies aai&POST ftE CE TII CA`I'ES at Y, gr Toad establishment. certified Food ManaWers Exuaratiorial�ate Allergen AWareiness Expiration.Date. - �- 1V 1(� .,jA �. Dbnald r SIGNAT RE OVA DATE` ***FOOD POLICY INFORMATION*� SEASONAL tED.OD-SERVICE All,seasonal foo d cstablishments including rnoliiletrucks'must be inspected by the Health Dtv , pr ttr enin I! 1'lcasc call health l�iv,at SO$=�62=4644 to schedule your inspcetian..Please call at, days in,ad rio un van et,, Y DFSSERTS: Frozen desserts iittick be aested by.a State Cextied!ab prior to opening atxd_xnoritbly;thcreafter, FROZEN DAIR With sainptc resltlts submitted to the Health biv. Faihtrc to-do so will�result din the su pen§ian or revocation of yotie FrozeaDesscrC Permit°until the above kei'in"s are milt." CATERING POLICY:'Anyone''who caters'withiir the:Town of Barnskable'tnust notify ihcTown,by fax or mail prior ta.catering event. You must cortiplefe a catling natice found of hit :11wr�4r°.ttesnt�ili r`tstlala.atsfltc aliltdivist€tnla �la`caticans.;ts OUTDQOR.COOKING: Outdoor cooking,preparatidn,or display of is y';fbod product by`a food establishinc nt.is=prolrJbitetl. NOTICE Pctm its tun annually t'rom January l st,to sec:3'15t each calendar year. I T IS YfJUR R(SPONSIBII 1TY TO RETURN Tt-IE.CQMPLE'I?LD AIIPI;ICATION(S)ANDREQUIRED FEES BY DEC lst. Q1Appttcutui�iFtutii�tFC)OD±1]'AREU3 20Mdoc Town of Barnstable BOARD OF HEALTH John T.Norman Board of Health Donald A.Gaudagnoli,M.D. BARNNSTABLL 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.townofbarnstablems Permit to Operate a Food Establishment In accordance with regulations promulgated under authority of 105 CMR 590.000 M.G.L. Chapter 94 Sections 305A, 30513, 146, 189 and 189A; Chapter 111, Sections 5 and 127A, a permit is hereby granted to: Permit No: 1120 Issue Date: 06/19/2020 DBA: FINN'S-TEMPORARY FOOD PERMIT OWNER: FINN'S TAPHOUSE CRAFT BEER INC. Location of Establishment: 16 BARNSTABLE ROAD HYANNIS, MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 100 OutdoorSeating: 57 Total Seating: 157 FEES FOOD SERVICE ESTABLISHMENT: $300.00 YEAR. 2020 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 07/03/2020 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: Approved: 04-28-2020- 1.) A new GRD must be installed, the restaurant must do a weekly inspection of the GRD and maintain logs on the removal amounts of grease and the dates. 2.) Maintenance logs must be emailed to WPC Dept on a quarterly basis. 3.) Air curtain variance approved w/o screen. THE roy'L Y" bp TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: Date: Page; of O OFFICE HOURS r/ F00D PUBLIC HEALTH DIVISION 8:00-9:30A.M. gpRNSTABLE. 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified HYANNIS,MA 02601 MON.-FRI. No Reference. R-Red Item. PLEASE PRINT CLEARLY 508-862-4644 ESTABLISHMENT INSPECTION REPORT i Name a Type of jyjgjjj Inspection on outi Address Risk IF od Se '-e spection / /7at �. r G Level I Previous Inspection (� v� Telephone Residential Kitchen Date: 1 ✓ Mobile Pre-operation ,- Owner .eev ACCP Y/N Temporary Suspect Illness s Caterer General Complaint HACCP Person in Charge(PIC) 6'e ime Bed 8 Breakfast O herr Inspector Out: Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ Action as determined by the Board of Health. Allergen Awareness 590.009Q(G) FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities , EMPLOYEE HEALTH PROTECTION FROM CHEMICALS U\ ' f�f❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals s- 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 HSIF �( ❑ 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 f Critical(C)violations marked must be corrected immediately. (blue&red items) j 1/2-1 Corrective Action Required: ❑ No El Yes Non-critical(N)violations must be corrected immediately or within 90'da s as determined b the Board of Health. Overall Rating y y El Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction:Based on an inspection today,the items ❑ Embargo El Emergency Closure ❑ Voluntary Disposal ❑ Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.-Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4 590.005 6=One critical violation and less than Orion-critical violations g )( ) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. 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 non-critical. . f critical water,sewage back-up, 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. 28.Poisonous or Toxic Materials (FC-7)(590.008) 9 violation,4 to 8 non-critical violations=C. 29.Special Requirements 9 00 within 10 days of receipt of this order. 30.O�tlhe/rDATE OF RE-INSPECTION: �(� l r Inspector's Signature Print: 31.Der scree fr II vieJt ✓ �j14 Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y ` N p p 9 PI 's Signature Print: #Seats Observed Frozen Dessert Machines: Outside Dining Y Self Service Wait Service Provided Grease Trap Size Variance L tter Posted Y N Dumpster Screen? Y N Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45'F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs Cooked and RTE Foods.* * 19 PHF Hot and Cold Holding 2-103.11 Person-in-Charge Duties 3-302.14 Protection from Unapproved Additives Contamination from Raw Ingredients 15 in 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) * 7-102.11 Common Name-Working Containers 2 590.003(C) Responsibility of the Person-in-Charge to Other* * 3-501.16(A) Hot PHFs Maintained At or Above 140'F Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F* * 7-201.11 Separation-Storage* Time as a Public Health Control Applicants 3-302.11(A) Food Protection* * 20 (� Responsibility Employee 3-302.15 Washing Fruits and Vegetables 7-202.11 Restriction-Presence and Use 590.003 Res nsibili of A Food Em to ee or An 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use 590.004(11) Variance Requirements * 3-304.11 Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions* 590.003(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 Reated or of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated ( ) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 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* * 3-801.1](D) Raw or Partially Cooked Animal Food and 4-501.111 Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations Raw Seed Sprouts Not Served* 3-201.12 Food in a Hermetically Sealed Container* Sanitization Temperatures* 7-206.13 Tracking Powders,Pest Control and P * 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 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 System* 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* PP Y Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(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 r f ces Sanitization of utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and Stuffing Containing Fish;Meat;Pnnl 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 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should he debited under Game and AutMidhority Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* Regulatory AuthoAty 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 All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail ( )( )ro) 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' 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES F * 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 3-202.18 Shellstock Identification ( ) Cooling Cooked PHFs from 140'F to 70°F Conveniently Located and Accessible Within 2 Hours and From 70'F to 41°F/45°F Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* y 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 Tags/Records:Fish Products P 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction* Temperature Ingredients to 41°F/45'F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients' Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. 1 Poisonous or Toxic Materials FC-7 1.008 HACCP Plans 6-301.12 Hand Drying Provision 129. 1 Special Requirements 1.009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 1 Conformance with Approved Procedures* S:590Formback6-2doc 'Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. 'Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. �F IKE rog, TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: Date: `J ge: of �P` ~�•.��. PUBLIC HEALTH DIVISION OFFICE HOURS8:00-9:30A.M. BARNSTABLE. ` 200 MAIN STREET 3:30-4:30 P.M. Item �,: Code - C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified ,Ass. 0g HYANNIS, MA 02601 MON.-FRI. ib79' Noy Reference R-Red Item PLEASE PRINT CLEARLY - 508-8624644 'FDN1�` FOOD ESTABLISHMENT INSPECTION REPORT Name yrLj Da '. F Pe 02 of Type of Insaection O Address Risk od Service Re-inspec Level Re ai revlous nspection Telephone Residential Kitchen Date: Mobile Tre-operatio Owner HACCP Y/N Temporary uspe_ Caterer General Complaint -_Nal't tw �t Person in Charge(PIC) Time Bed&Breakfast HACCP v In: Other Inspector Out: Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. ) Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ y 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 r ❑ 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 0 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 ( ) aa Violations Related to Good Retail Practices(Blue Itemsl Total Number of Critical Violations Lb 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 lC� � within 90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction:Based on an inspection today,the items ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food B=One critical violation and less than 4 non-critical violations g 26.Water,Plumbingand Waste if no critical violations observed,4 to 6von-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot (FC-5)(590.006) establishment permit and cessation of food establishment operations. If C=2 critical violations and less than 9 non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must violations observed,7 to 8 non-critical violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violation,4 to 8 non-critical violations=C. 29.Special Requirements (590.009) within 10 days of receipt of this order. 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N 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.) r FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41'F/45'F Within 4 Hours* * * 3-501.15 Cooling Methods for PHFs 590.003(B) Demonstration of Knowledge 3-302.11(A)(1) Raw Animal Foods Separated from_ 3-202.12 Additives Cooked and RTE Foods.* * 19 PHF Hot and Cold Holding 2-103.11 Person-in-Charge Duties 3-302.14 Protection from Unapproved Additives Contamination from Raw Ingredients 15 590.004(F) 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* * 3-501.16(A) Hot PHFs Maintained At or Above 140°F 2 590.003(C) Responsibility of the Person-in-Charge ge to 7-102.11 Common Name-Working Containers* Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130'F* Applicants* 3-302.11(A) Food Protection* 7-201.11 Separation-Storage* 20 Time as a Public Health Control Restriction-Presence and Use*7-202:11 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables * 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Chazge* 7.202.12 Conditions of Use 3-304.11 Food Contact with Equipment and Utensils* 590.004(11) Variance Requirements 590.003(G) Reporting by Person in Charge* 7-203.11 Toxic Containers-Prohibitions* Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Rrated or of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated � ) Food . 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Wazewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetical] Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served y P 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Wazewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIMEITEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11 A(1)(2) Eggs-155'17 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145'F 15 sec* Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System* gg Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Effective tnrzoot 4-602.11 Cleaning Frequeucy of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130'F 121 min Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* Stuffing Containing Fish,Meat,Poultry or 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 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 elating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding Requirements.practices should be debited under#29-Special 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3-403.11 C Commercial] Processed RTE Food-140'F* Blue Items 23-30) 3-202.15 Package Integrity ( ) y Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 1 g Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 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 * 5-204.11 Location and Placement* Temperature 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 FC-7 1.008 HACCP Plans 6-301.12 Hand Drying Provision 129. 1 Special Requirements 1.009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Formback6-2doc 'Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. 'Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. oF.HE r TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: Date: age:- of OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30A.M. Bp STABLE. • 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN 09 CORRECTION Date Verified MASS,S79• .0�' ' HYANNIS,MA 02601 508-8MON -FRI.62-4644 No Reference R-Red Item. PLEASE PRINT CLEARLY -- iOrFo�� 8-8 FOOD ESTABLISHMENT INSPECTION REPORT S r Name v 1� "� Dat of Type of Inspection O erati Routine Address Risk o Service e-inspection Level Previous nspection Telephone Residential Kitchen Date: Mobile e-operation Owner HACCP Y/N Temporary AV Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP , J In: Other Inspector rl Out: S`/ �\ l Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands al C ❑ 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 41 ardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures C� t(�� i V ❑ 5.Receiving/Condition ❑ 17.Reheating �J / ❑6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling f_❑7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding ` "- PROTECTION FROM CONTAMINATION ❑ 20.Time As a Public Health Control V ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑9.Food Contact Surfaces Cleaning and Sanitizing ❑21.Food and Food Preparation for HSP �f ❑ 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 r Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: s Non-critical(N)violations must be corrected immediately or within 90 days as determined b the Board of Health. Overall Rating y y � ® Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suipension C N Official Order for Correction:Based on an inspection today,the items Embargo El Emergency Closure Voluntary Disposal ❑ Other: checked indicate violations of 105 CMR 590.000%Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils FC-4 590.005 B=One critical violation and less than 4non-critical violations 9 ( )( ) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. = f: no hot 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If Seriously Critical Violation F is scored automatically i C=2 critical violations and less than 9non-critical. If no critical water,sewage back-up,infestation of rodents or insects, f: lack of 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must violations observed,7 to 8 non-critical violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violation,4 to 8 non-critical violations=C. 29.Special Requirements (590.009) within 10 days of receipt of this order. 30.Other- DATE OF RE-INSPECTION: Inspector's Signature Print: 31.Dumpster screened from public view VW Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N NVAU10\2-ty/0 #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC' Signature Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N / Dumpster Screen? Y N P I 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.) .a. FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* S Cross-contamination L14 Food or Color Additives Law Cooled to 41'F/45'F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs 2-103.11 Person-in-Charge Duties Cooked and RTE Foods.* 3-302.14 Protection from Unapproved Additives* 19 PHF Hot and Cold Holding Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45*F 590.004(F) EMPLOYEE HEALTH,, 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* * 2 590.003 C Responsibility of the Person-in-Charge to Other* * 3-501.16(A) Hot PHFs Maintained At or Above 140'F ( ) Po tY �'g 7-102.11 Common Name-Working Containers * Require Reporting by Food Employees and Contamination from the Environment * 3-501.16(A) Roasts Held At or Above 130'F 7-201.11 Separation-Storage Applicants* 3-302.1](A) Food Protection* 20 Time as a Public Health Control 7-202.11 Restriction-Presence and Use* 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables * 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use 590.004(11) Variance Requirements 3-304.11 Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions* 590.003(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 Reservice of Food 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIOMS..("SP) 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* Food Contact Su 4 Food and Water From Regulated Sources Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* g 590.004 A-B Compliance with Food Law* * 3-801.11(D) Raw or Partially Cooked Animal Food and ( ) P 4-501.111 Manual Wazewashing-Hot Water 7.206.12 Rodent Bait Stations Raw Seed Sprouts Not Served* 3-201.12 Food in a Hermetically Sealed Container* Sanitization Temperatures* 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served, 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS CONSUMER ADVISORY 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 1g Proper Cooking Temperatures for PHFs 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- mme is 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* g pp y Not Otherwise Processed to Eliminate Equipment* ( )( ) Pathogens*590.006(A) Bottled Drinking Water* 3-401.11 A 2 Comminuted Fish,Meats&Game g * syce�ronoor 4-602.11 Cleaning Frequency of Utensils and Food Animals-155'F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* 3-302.13 Pasteurized Eggs Substitute for Raw Shell Contact Surfaces of Equipment* 3-401.1l(B)(1)(2) Pork and Beef Roast-130°F 121 min* E s* Shellfish and Fish From an Approved Source gg 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155'17 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* Stuffing Containing Fish,Meat,Poultry or 590.009(A)-(D) Violations of Section temporary and - ide in cater- Sources* Ratites-165°F 15 sec* ing,mobile food,temporary and residential 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By Regulatory Authority 2-301.11 Clean Condition-Hands and Arms* 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate ro riate sections above if related to 2-301.12 Cleaning Procedure* 165'F* foodbome illness interventions and risk factors. 3-202.18 Shellstock Identification Present* Other 590.009 violations relating to good retail 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145'F 15 sec* 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special Requirements. 2-401.11 Eating,Drinking or Tobacco* ki Using Tob * 3-403.11 A& PHFs 165°F 15 sec* $ Recelving/Condition * ( ) �) VIOLATIONS RELATED TO GOOD RETAIL PRACTICES 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* * 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 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* Lu 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 5203.11 Numbers and Ca pacifies* Within 4 Hours* 23. Management and Personnel FC-2 .003 - Tags/Records:Fish Products P 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 FC-7 1.008 - HACCP Plans 16-301.12 Hand Drying Provision 29. Special Requirements 1.009 3-502.11 Specialized Processing Methods* 30. Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Formback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. TOWN OF BARNSTABLE HEALTH INSPECTORS Establishment Name: Date: Page: of P� Wo OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30 A.M. '• BARNSTABLE, • 200 MAIN STREET 3:30-a:3o P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN O CORRECTION Date Verified MONM679• .0� HYANNIS, MA02601 508 808-8 -FRI. NO Reference R-Red Item PLEASE PRINT CLEARLY �b lFO Ma+° 62 4644 FOOD ESTABLISHMENT INSPECTION REPORT , r Name Dat Tvoe of Type of Inspection O r Routine Address ( Risk ood Service Re-inspection Level Retail Previous Inspection Telephone / Residential Kitchen Date: Mobile re-o er ion Owner HACCP Y/N Temporary Hess Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast Other HACCP In: Inspector Out: Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors Red Items)( Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives d� ton ❑ 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) l ❑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 Item-sl Total Number of Critical Violations l Critical(C)violations marked must be corrected immediately. (blue 8 red items) Corrective Action Required: ❑ No El Yes Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-Inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction:Based on an inspection today,the items ® Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils FC-4 590.005 B=One critical violation and less than 4Hon-critical violations g ( )( ) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If Seriously Critical Violation t F is scored automatically lack of no hot 27.Physical Facility . (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than non-critical. If no critical water,sewage bade-up,infestation of rodents or insects,or la 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violations observed,7 to 8 non-critical violations. If 1 critical refrigeration. within 10 days of receipt of this order. violation,4 to Snon-critical violations=C. 29.Special Requirements (590.009) y p 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining y N 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.) ,a FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003 A Assi nment of Responsibility* 8 Cross-contamination Law Cooled to 41°F/45'F Within 4 Hours* ( ) g14 Food or Color Additives 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) 590.003(C) Responsibility of the Pelson-in-Charge to Other* 3-501.16(A) Hot PHFs Maintained At or Above 140°F* 7-102.11 Common Name-Working Containers* 2 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*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* 590.003(G) Reporting by Person in Charge 590.004 Variance Re uirements * 3-304.11 Food Contact with Equipment and Utensils* 11 7-203.11 Toxic Containers-Prohibitions* ( ) q Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Reservice of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* I Beverages with Warning Labels* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Warewashing Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetically Sealed Container* Sanitization Temperatures* 7-206.13 Tracking Powders,Pest Control and Raw Seed Sprouts Not Served* 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 18 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY Concentration and Hardness* 22 3-603.11 Consumer Advisory Posted for Consumption of 3-202.16 Ice Made From Potable Drinking Water* 3-401.11A(1)(2) Eggs-155°F 15 sec Animal Foods That are Raw,Undercooked or 5-101.11 DrinkingWater from an Approved System* 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* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* eg cr;ve uvzooi 4-602.11 Cleaning Frequency of Utensils and Food Animals-155'F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155'F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and StuffingContaining Fish,Meat,Poultry or 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* 8 590.009(A)-(D) Violations of Section temporary and -{D)in cater- Sources* Ratites-165°F 15 sec* ing,mobile food,temporary and residential 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodbome illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special Requirements. 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES 3-202.15 Package Integrity* 3-301.12 Preventing Contamination When Tasting* 3-403.11(C) Commercially Processed RTE Food-140°F* Blue Items 23-30) g BntY Critical and non-critical violations,which do not relate to the foodbome 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 1 g Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 13 Handwashing Facilities 3-501.14(A) Cooling Cooked PHFs from 140°F to 70°F 3-202.18 Shellstock Identification g 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 * 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients' Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. 1 Poisonous or Toxic Materials I FC-7 1.008 HACCP Plans 6-301.12 Hand Drying Provision 129. 1 Special Requirements 1.009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Formback6-2doc 'Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical Rem in the federal 1999 Food Code or 105 CMR 590.000. oFiKEE TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: Date: a2, Page: of 4. OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30 A.M. RNS*ABLE� 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified ,a `0$ HYANNIS,MA 02601 MON.-FRi. No Reference R Red Item PLEASE PRINT CLEARLY .erED MA'S p' 508-862-4644 FOOD ESTABLISHMENT INSPECTION REPORT L Name Date LEMofof Ty of Inspection n Routine Address �. Risk ood Service Re-inspection l Level Retail Previous Inspection Telephone Residential Kitchen Dat e Mobile re-operation Owner HACCP Y/N Temporary Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP In: Otherg Inspector Out: ILA Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ O Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ r FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS / ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating ❑6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑ 20.Time As a Public Health Control ❑8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Z Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required:Overall Rating ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or within 90 days as determined by the Board of Health. s ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction:Based on an inspection today,the items ❑ Embargo ❑ Emergency.Closure ❑ Voluntary Disposal ❑ Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when.signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils FC-4 590.005 6=One critical violation and less than Orion-critical violations 9 ( )( ) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If Seriously Critical Violation t F is scored automatically lack of no hot 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than non-critical. . no critical water,sewage back-up,infestation of rodents or insects,or la 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 8rion-critical violations=C. 29.Special Requirements (590.009) y p 30.Other DATE OF RE-INSPECTION: Inspector' 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 PIC's Signature Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y E I 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.) 4 FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003 A Assi ent of Responsibility* 8 Cross-contamination Law Cooled to 41°F/45°F Within 4 Hours* ( ) gnm14 Food or Color Additives 15 Cooling 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501. g Methods for PHFs Cooked and RTE Foods.* Additives* 19 PHF Hot and Cold Holding 2-103.11 Person-in-Chazge Duties 3-302.14 Protection from Unapproved Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41'F/45`F EMPLOYEE HEALTH_. 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 590.004(F) 2 590.003(C) Responsibility of the Person-in-Charge to Other* 7-102.11 Common Name-Working Containers* 3-501.16(A) Hot PHFs Maintained At or Above 140°F* Require Reporting by Food Employees and Contamination from the Environment 7-201.11 Separation-Storage** 3-501.16(A) Roasts Held At or Above 130°F* Applicants* 3-302.11(A) Food Protection* P g 20 Time as a Public Health Control 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 7-202.11 Restriction-Presence and Use* 3-501.19 Time as a Public Health Control*Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.004 11 Variance Requirements 590.003(G) Reporting by Person in Charge* 3-304.11 Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions* ( ) q Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Reservice of Food* 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated g Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* * 3-801.11(D) Raw or Partially Cooked Animal Food and * 4-501.111 Manual Wazewashing-Hot Water 7.206.12 Rodent Bait Stations 3-201.12 Food in a Hermetically Sealed Container Sanitization Temperatures 7-206.13 Tracking Powders,Pest Control and Raw Seed Sprouts Not Served* 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(1)(2) Eggs-155'17 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System* * gg Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* I 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Eff-"ve rnnow 4-602.11 Cleaning Frequency of Utensils and Food Animals-155'F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130'F 121 min Eggs* 4-702.11 Frequency Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155' 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surf of Equipment* F Shellfish* 4-703.11 Methods of Sanitization-Hot Water and 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS Stuffing Containing Fish,Meat,Poultry or 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* g g �' 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- Sources* Ratites-165°F 15 sec*.-_ ing,mobile food,temporary and residential 10 _ ___ Proper,Adequate Handwashing- -- Game and Wild Mushrooms Approved By * 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Regulatory Authority 2-301.11 Clean Condition-Hands and Arms 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodborne illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special Requirements. 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(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* 3403.11(C) Commercially Processed RTE Food-140'F* (Blue Items 23-30) 12 Prevention of Contamination from Hands Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 13 Handwashing Facilities 3-501.14 A CoolingCooked PHFs from 140°F to 70'F 3-202.18 Shellstock Identification ( ) Item Good Retail Practices FC 1590.000 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 an P d Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 * 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3 402.11 Parasite Destruction Temperature Ingredients to 41°F/45'F 25. Equipment and Utensils FC-4 .005 ' 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. 1 Poisonous or Toxic Materials- FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 129. 1 Special Requirements .009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* I S.590Formback6-2doc 'Denotes critical item.in the federal 1999.Food Code or 105 CMR 590.000. *Denotes critical Rem in the federal 1999 Food Code or 105 CMR 590.000. Cop L( io W in ns Gam.tar'rp Town of Barnstable 944— Board of Health 200 Main Street, Hyannis MA 02601 x8;q. John T.Nonnan. Office:508-862-4644 Donald A.Guadagnoli,M.D FAX: 508-790-6304 Paul J.Canniff,D.M.D. F.P.(Tom)Lee,P.E.,Alternate BOARD OF HEALTH MEETING MINUTES DATE: Tuesday, April 28,2020 3:00 PM This meeting of the Board of Health is being recorded and transmitted by the Information Technology Department of the Town of Barnstable on Channel 18. Under MGL Chapter 30A Section 20, anyone else desiring to make such a recording or transmission must notify the Chair. Remote Participation Instructions In accordance with the Governor's Order Assuring Continued Operation of Essential Services in the Commonwealth, Closing Certain Workplaces, and Prohibiting Gathering of More Than 10 People issued on March 24, 2020,the April 28th public meeting of the Board of Health shall be physically closed to the public to avoid group congregation. Alternative public access to this meeting shall be provided in the following manner: 1. The meeting will be televised via Channel 18 and may be accessed the Channel 18 website at http://streaming85 townofbamstable.us/CablecastPublicSite/watch/I?channel=l 2. Real-time public comment can be addressed to the Board of Health utilizing the Zoom link or telephone number and access code for remote access below. Join Zoom Meeting https:Hzoom.us/j/97635254871 Meeting ID: 976 3525 4871 1-888-475-4499 US Toll-free Meeting ID: 976 3525 4871 3. Applicants,their representatives and individuals required or entitled to appear before the Board of Health may appear remotely and are not permitted to be physically present at the meeting, and may participate through the link or telephone number provided above. Documentary exhibits and/or visual presentations should be submitted in advance of the meeting to sharon.crocker@town.barnstable.ma.us , so that they may be displayed for remote public access viewing. Public comment is also welcome by emailing: sharon.crocker@town.barnstable.ma.us This meeting of the Board of Health is being recorded and transmitted by the Information Technology Department of the Town of Barnstable on Channel 18. Under MGL Chapter 30A Section 20, anyone else desiring to make such a recording or transmission must notify the Chair: Page I of 2 BOH 04/28/2020 A regularly scheduled and duly posted meeting of the Barnstable Board of Health was held on Tuesday,April 28,2020.The meeting was conducted through Zoom to avoid social distances closer than 6 feet as stipulated due to Covid 19 epidemic. The meeting was called to order at 3:00 pm by Acting Chair Donald A. Guadagnoi, M.D. Also in attendance were Board Members Paul Canniff, D.M.D., and Alternate Tom Lee. Thomas McKean, Director of Public Health, and Sharon Crocker, Administrative Assistant,were also present. Board member John Norman was not able to attend. Called to Order 3:00pm Notice of Recording: This meeting is being recorded and broadcast on Channel 18 and in accordance with MGL Chapter 30A § 20. The Chair must inquire whether anyone is taping this meeting and to please make their presence known. None observed or notified. I. Show-Cause Hearing — Food: Lynda Allen, Director, and Rosevina Halley, Adminstrative Assistant, Crystal Gardens Learning Center, 103-B Enterprise Road, Hyannis, Map/Parcel 294-046, has not meant Board's grease trap variance condition in install a grease interceptor. Lynda Allen and Rosevina Halley were present in the meeting. Lynda Allen stated their plumber said he can have the grease interceptor installed by mid-May. The learning center hopes to reopen by June 29, 2020. The original variance was granted September 8, 2015 with the condition an under the sink grease interceptor be installed. They acknowledged the oversight of not having this installed. Upon a motion duly made by Dr. Canniff, seconded by Thomas Lee, the Board voted to grant a new grease trap variance based on the submitted menu with the following condition: 1) A plumber must pull a plumbing permit from the Building Division to install the grease interceptor and the plumbing inspector will verify it has been installed. (Unanimously, voted in favor.) II. Informal Discussion — Nitrogen Aggregation: Glen Harrington representing Aliaksandr Kadolka, owner—457 and 465 Old Stage Road, Centerville, Map/Parcel 190-064 31,392 square feet parcel, and Map/Parcel 190-065 1.64 acre parcel, respectively, within the Salt Water Estuary Zone, nitrogen aggregation credit. Glen Harrington said the calculations required for the Cape Cod Commission are very restrictive and even though they are looking to use land from 465 Old Stage Road and credit the land to 457 Old Stage Road, he still anticipates that he will need to install an innovative alternative (I/A) system at the location and he inquired whether the Board would consider this. The Board members expressed that they do not anticipate an issue with that proposal. Mr. Harrington will return at the next Board meeting with a formal request. III. Determination — Number of Bedrooms: Sandra Trombley, owner, 1733 Osterville-West Barnstable Road, West Barnstable, Map/Parcel 128-036, requests a determination of property as a four bedroom. Sandra Trombley participated in the meeting and submitted copies of two Building permits. One dated 1/09/86 for 7 rooms which appear to include three bedrooms, and a second one dated 3/19/87 which said it was for an additional bedroom and bath. At this time, an in-law apartment was added. There are a few inconsistencies in the records but the Board did find it reasonable to agree with the property having four bedrooms. Page 2 of 2 BOH 04/28/2020 Upon a motion duly made by Dr. Canniff, seconded by Tom Lee, the Board voted on the motion to recognize the property as a legal four bedroom parcel. (Unanimously, voted in favor.) IV. Variance - Food: David Deminico, f nn's Craft Beer Tap House—334 Main Street, Hyannis, Map/Parcel 327-090, requesting (1) a grease trap variance due to restrictions of concrete foundation and difficulty in angle to connect to sewer line and (2) an air curtain variance for the proposed garage door entrance. Mr. Deminico participated in the meeting. Town Engineer Griffin Beaudoin had gone to the site and he stated it would be too difficult to install an exterior grease trap for this location. He is in support of an interior grease recovery device (GRD). Griffin also said the existing GRD is not working properly and a new one must be installed. First Variance: Upon a motion duly made by Dr. Canniff, seconded by Thomas Lee, the Board voted to 1) grant a grease trap variance with the following conditions: 1) a new grease recovery device (GRD) must be installed, 2) the restaurant must do a weekly inspection of the GRD and maintain logs on the removal amounts of grease and the dates, and 3) The maintenance logs must be emailed to Water Pollution Control on a quarterly basis. (Unanimously, voted in favor.) Mr. Deminico said he is also looking to install a 12' x 17' garage door. He is interested in installing an air curtain for the garage door but it would not have a screen as is also required. Second Variance: Upon a motion duly made by Dr. Canniff, seconded by Thomas Lee, the Board voted to approve the air curtain variance with the following condition: 1) Mr. McKean, Health Director, must approve of it and applicant must provide information Mr. McKean requests to make the determination. (Unanimously, voted in favor.) V. Variance— Food Lori-Ann Carter, District Manager and Elaina Hamelburg, General Manager-North Street location, requesting extension of time-frame to hold at temperature for their two locations: (1) 184 North Street, Hyannis, Map/Parcel 309-260 and (2) 2145 lyannough Road, West Barnstable, Map/Parcel 215-027-001, for the following items and time frames: (a) Cheese (all) 4 hours, (b) Lettuce 4 hours, (c) Tomatoes 4 hours, (d) Onions 8 hours, and (e) Mayonnaise - not applicable, no time limit. The testing was submitted by Burger King Corporation. Lori-Ann Carter and Elaina Hamelburg were in the meeting. The Board mentioned there is a question mark noted on the onion testing of 8 hours. It appears to be from Burger King. An explanation of whether Burger King supports the 8 hours on the onions needs to be presented. Upon a motion duly made by Dr. Canniff, seconded by Thomas Lee, the Board voted to grant the two Burger King locations (184 North Street, Hyannis and 2145 lyannough Road, West Barnstable) the extension to time-frame allowed to hold the following ingredients: Cheese, Lettuce (all), tomatoes, and onions will be allowed to be held four (4) hours and mayonnaise will not have an expiration (not applicable). Also, the Board granted the approval of extending the onions to 8 hours hold time on the following condition: 1) that Thomas McKean, Health Director, receives further information on onions and that Mr. McKean approves of the hold time extension to 8 hours. (Unanimously, voted in favor.) Page 3 of 2 BOH 04/28/2020 �. The gown of Barnstable s� $A�' /r�'``' C,e 3' Department of Public Works �• &MMSTABLE, i MASS. 382 Falmouth Road,Hyannis, MA 02601 O 1679• ��� 508.790.6400 '$p Daniel W. Santos, P.E. Robert R. Steen, P.E. Director Assistant Director March 31., 2020 Town of Barnstable Board of Health 200 Main Street Flyannis, Massachusetts 02601 RE: DPW Recommendation for Grease Trap Variance Request David Deminico, 334 Main Street, Hyannis Dear Board Members, Upon request of the Applicant, the Town Engineer and Water Pollution Control Division_Supervisor performed a site visit of the above referenced building on 2/27/2020 and determined that there is a site restriction that prohibits the installation of an exterior grease trap. As a result, the DPW is supportive of the grease trap variance request with the following conditions: 1. A new interior grease recovery device (GRD) shall be installed in line with all kitchen flows. The GRD shall be appropriately sized to accommodate the proposed seat counts and fixtures. The GRD design shall be reviewed and approved by the DPW and the Plumbing Inspector. Installation of the GRD shall be inspected and approved by the Plumbing Inspector. 2. The proposed interior grease interceptor unit must be inspected at least once a week and cleaned as required by manufacturer's specifications. The restaurant must keep an inspection and maintenance log for the interior grease interceptor unit on-site. The inspection and maintenance logs shall be sent to the Water Pollution Control Division quarterly. The logs can be sent via email to 3. Any change in seat count requires a review of the GRD to ensure it is adequately sized. 4. The variance is not transferable to a new owner. Thank you for your consideration. Sincerely, Griffin Beaudoin, P.B. Town Engineer BA The Town of Barnstable anxxsrnBr.E Department of Public Works a, MASS. 382 Falmouth Road,Hyannis, MA 02601 Daniel W. Santos, P.E. Robert R. Steen, P.E. Director Assistant Director March 31., 2020 Town of Barnstable Board of Health 200 Main. Street Hyannis, Massachusetts 02601 RE: DPW Recommendation for Grease Trap Variance Request David Deminico, 334 Main Street, Hyannis Dear Board Members, Upon request of the Applicant, the Town Engineer and Water Pollution Control Division Supervisor performed a site visit of the above referenced building on 2/27/2020 and determined that there is a site restriction that prohibits the installation of an exterior grease trap. As a result, the DPW is supportive of the grease trap variance request with the following conditions: l.. A. new interior grease recovery device (GRD) shall be installed in line with all kitchen flows. The GRD Shall be appropriately sized to accommodate the proposed seat counts and fixtures. The GRD design shall be reviewed and approved by the DPW and the Plumbing Inspector. Installation of the GRD shall be inspected and approved by the Plumbing Inspector. 2. The proposed interior grease interceptor unit must be inspected at least once a week and cleaned as required by manufacturer's specifications. The restaurant must keep an inspection and maintenance log for the interior grease interceptor unit on-site. The inspection and maintenance logs shall be sent to the Water Pollution Control Division quarterly. The logs can be sent via email to w i,)cd.t\ 3. Any change in seat count requires a review of the GRD to ensure it is adequately sized. 4. The variance is not transferable to a new owner. Thank you for your consideration. Sincerely, Griffin Beaudoin P.E. Town Engineer DATE $95.00 FEE*: KAW Town of Barnstable t63q. �� REC.BY: Board of Health ,c.D.DATE: 200 Main Street,Hyannis MA 02601 C Office: 508-8624644 I John T.Norman 1WR-0 FAX: 508-790-6304 Donald A.Guadapoli,MD. I Paul J.Canniff,D.M.D. F.P.(Thomas)Lee,Alternate ��ke Fes- VARIANCE REQUEST FORM LOCATION �+ Property Address: 3 3 Y MOM n J y n:f. a 662 (a 10 � Assessor's Map and Parcel Number: J;0 7- 070 Size of Lot: Wetlands Within 30..0 Ft. Business Name: A;AA'.f ���-�tE-�e..t ���.•,u�- Subdivision Name: APPLICANT'S NAME: AV 10 61"I 114 i eG O Phone - Did the owner of the property authorize you to represent him or her? No Yes PROPERTY OWNER'S NAME CONTACT PERSON David M. Deminico, owner Name' Pe,afia S, N1e' - 449 Main Street I Address: y/2 l ai r �s C' t i --jM 4 Address:) Hanson, MA 02341-191 I� i i Phone: 508- 162Y- 7312 Phone, P'rorie: 781-985-5507 EMAIL Email: davidmdeminico(i�gmail.com VARIANCE FROM REGULATION(InetReg.code#) REASON FOR VARIANCE(May dttach separate sheet if more space needed) t ri E Ze P ;4 rn. it 7i� wry► .. l4o NATURE OF WORK: House Addition LJ House Renovation Repair ofFailed Septic System Ole Checklist (to be completed by office staff-person receiving variance request application) Please submit first four on list as 5 collated packets. _ A. Five(5)copies of the completed variance request form — B. Five(5)copies of MA DEP approval letters for Innovative/Alternative septic system(when proposing an 1/A system or secondary treatment unit(S.T.U.). _ C. Five(5)hard copies of engineered plan submitted(e.g.septic system plans)and one(1)electronic version submitted to email: health_,town.bamstable.ma.us *(Pool Plan—5 hard copies) D.Five(5)copies of labeled dimensional floor plans submitted(e.g.house plans or restaurant kitchen plans)and one(1)electronic version. _ A completed seven(7)page checklist confirming review of engineered septic system plan by submitting engineer or R.S. Signed letter stating that the property or business owner authorized you to represent him/her for this request _ Applicant must notify abutters 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—Five(5)copies of full menu submitted(for grease trap variance requests only). Fee Submitted*$95.00 for the following variances: 1)New construction,2)Septic repairs with increase in flows, and 3)New owner/new lessee applying for food,pool or body art variances. Exemptions from Variance Fee: 1) Septic repair without an increase in flow and variances granted at the counter,2)Monitoring Plans,and 3)Temporary Food(not a"variance"). _ Variance request submitted at least.15 days prior to meeting date VARIANCE APPROVED John T.Norman NOT APPROVED Donald A.Guadagnoli,M.D. REASON FOR DISAPPROVAL Paul J.Cannif,,D.M.D. Q:\Application Forms\VARIREQ Rev Jan 1-2020.docx Variance Request For 334 Main St Hyannis Ma, 02601 I am Requesting a Variance form the external Grease Trap to an internal GRD for 334 Main St Hyannis. It is NOT possible to put the Outside Grease trap needed due to the below restrictions. Per the Hyannis DPW-The Pitch and Foundation will not allow for the Required outside GRD. I would Also like to request a Variance to allow for Air Curtains to be used for the Proposed Garage Door install for when the door is open. Thank You David M DeMinico 3/8/2020 Re:flootplan2.pdf-Request for access-davidmdeminico@gmail.com-Gmail floorplan3b.pdf Open with 0 O Hand Washer a I sink ®Grill Storage Q Hot Dog Cooker 19 Stove 0 Beer O © ® ® © 0 , Q Broiler Cooler 0 ©Fryer storage 0 Pizza Oven Prep Table 0 Beer _ Q Walk-in Beer Cooler 0 Cooler Low-Temp Fridge Dish Washer Q LOW-top Dish Washer O Freezer Hand Washer Q Rinse Sink 0 Ice Ice d 2-Door ® Machine Sink WFlaasnher Fridge �i 3 Bay Sink 0000000000 •z Page 1 1 https://mail.google-com/mail/u/0/?ogbl#inbox/FMfcgxwHMGFhRKMNtxKXrJnfvxPSXNnH?projector-1&messagePartld=0.1 1/1 � IL — i MISSION V IWA �• I^ � a1a s • Fixtures • Outside :o RequiredBar Seating = _ •; • .1 TOTALTable seating Non Concentrated 71 Lavoratorles 1 MEN/I WOMEN( I per 200) Staff 6 ClosetsWater WOMEN 'Lavorat• WOMEN APPLICATION FOR SITE PLAN REVIEW Subdivision Plan d ANR Plan LOCATION: Site Plan Business Name: WkW2 C;ri,",J Assessor's Map* JA 7 Parcel# y 2 6) Property Address: 3 3 y j' Iju SF � �V 4 if n i S /tIX 0" (o G f APPLICANT Name: DAV I D lD EM I N 1 C v Address: YY 9 N7j11a it- OWNER OF PROPERTY HAIJSoN Mn 0.231( Name;_(q S 7rwl� Telephone: 791 -9 S S- 5 SV 2 Address: Z )VA/Al Email: nW V t 1)f4 Q C-_M 1 N 1 co 6!C*nAf1 C Qp1 - Cofyif PIA O .S 5' Telephone: Email: AGENT/ATTORNEY Name: Address: ARCHITECT/DEVELOPER/CONTRACTOR/ENGINEER Name: J�-h& �.,s:c 1'n i e /v�{ I wv , Telephone: Address h km_S-J-- Fax• lava A,rs /a,4 aa&.ar Telephone: O - S Email: (�,._�,_r _ L �_ w. ZONING DISTRICT CLASSIFICATIONS District 14V 14 Overlay(s) Lot Area Sq.Ft Ac. STORAGE TANKS(HASMAT/FUEL OR WASTE OIL) Fire District Existing Proposed Setbacks(ft.) Number Number Front Side Rear Size Size Above Ground Above Ground Underground Underground Number of Buildings Contents Contents Existing / Proposed Demolition TOTAL FLOOR AREA BY USE: UTILITIES Basement Existin .Fo Proposed (sq.Fo. g� Sewer-dPublic Private Size Residential #of Bedrooms Water-X Public 11 Private Restaurant ? Retail Electric-O Aerial .1 Underground Office Gas-dNatural 11 Propane Medical Office Commercial(specify ' Grease Trap-1] Sire gal Wholesale(specify) Sewage Daily Flow gal Institutional(specify) Industrial(specify) All Other Uses On Site PARKING SPACES CURB CUTS Gross Floor Area Required Existing Provided Proposed On-Site To Close Off-Site -/ Totals Handicapped GP or WP areas restrict wastewater discharge to 330 gallons per acre per day into on-site system. Old King's Highway Regional Historic District File# Approved? ❑ Yes d No Hyannis Main Street Waterfront Historic District File# Approved? ❑ Yes K�No Listed in National and/or State Register of Historic Places? ❑ Yes 2'No Previous Site Plan Review File# Approved? ❑ Yes' ❑ No Previous Zoning Board of Appeals File# Approved? ❑ Yes ❑ No Is the site located in a Flood Area(Section 3-5.1) ❑ Yes No In Area of Critical Environmental Concern? ❑ Yes No Is the Project within 100'of Wetland Resource Area? ❑ Yes IE(No Site sketch—infdrmalpresentation dYes ❑ No Site Plan prepared,wet stamped and signed by a Registered PE and/or PLS. ❑ Yes ❑ No Parking and Traffic Circulation Plan ❑ Yes 5 No Landscape Plan and Lighting Plan ❑ Yes Rr No Drainage Plan with calculations and Utility Plan ❑ Yes ❑ No Building Plans,(all floor plans,elevations and cross sections) ❑ Yes ❑ No Note that all si1Znage must be approved by Code Enforcement Office at the Building Department Lot area in sq.ft. 81,7 76 ' V sq.ft. Total Building(s)footprint 'fr 3.2 -3 sq.ft. Maximum Lot Coverage as%of Lot % GROUNDWATER PROTECTION OVERLAY DISCTICT REQUREMENTS: DISTRICT: Lot Coverage(%) Required Proposed Site Clearing(%)Required Proposed PRINCIPAL BUILDING ACCESSORY BUILDING(S) ❑ Yes ❑ No Number of floors Height: ft. Number of floors Height: ft. FLOOR AREA: FLOOR AREA: Basement sq.ft. Second sq.ft. Basement sq.ft. Second sq.ft. First sq.ft. Attic sq.ft. First sq.ft. Attic sq.ft. Other(Specify) sq.ft. Please provide a brief narrative of your roposed pro'ect: �iy, fl o �'S c>� i f-i a d � p® i v � .-, 'J A A I assert that I have completed(or caused to be completed)this page and the Site Plan Review Application and that, to the t of my knowledge, he information submitted here is true. ? 02 0 120 Signatu^e of,4pplican hate DAVI D M DE 11JUI CO Printed Name of Applicant SITE PLAN REVIEW STAFF MEETING Scheduled for 2:00—4:00 February 25, 2020 Planning & Development Department 200 Main Street, Hyannis, MA INFORMAL AGENDA SPR 013-20 Finn's(David Deminico) 334 Main St., Hyannis Map/Parcel: 3271090 Zoning: HVB Proposal: Applicant is proposing to use the currently vacant portion of 334 Main Street(formerly Tommy Doyle's)as a new restaurant with a beer garden. Applicant will be painting ,and general updates in addition to installation of a garage door to open the outside area to the inside. Proposing total occupancy of 145 inclusive of 139 seats. SPR 014-20 Land or Sea Fabrication (Kenneth Antis) 381 Old Falmouth Rd, Units 10&43, Marstons Mills Map/Parcel 1231003 Zoning: RF/GP Proposal: Applicant currently uses Unit#43 for the storage of metal,fabrication and finishing of metal. Requesting the ability to paint the metal products. 1 ��� i��� �- ��� s�� 318" 55" 79" fire door --- --!- �`- 1-- --- - 11 stair to / basement Do 3 ------ 12',1 09 O C) 05 on i 16, . i o pg L7 �(� 197" 96" Lk 88" 48" Nk' iD 4' 188" 17" �1� -ij 18 fuse box r, 14 14 13 16 10 19 — — — 00 -- -J=--� D Kitchen Appliance Legend grille 02 fryer --- - ---- -- --- - - 'I� �'� _ C� T7]J 08 03 6 top oven 04 salamander above oven I 03 04 03 02 01 � ) O 43' 35" i21" `"' 07 1001, 05 02 241' 45" �#55 05 table 06 hood exhaust�fire suppression 17 05 05 08 09 _ 08 07 system - 07 stand u freezer D 08 prep unit 0 -- I N 09 steam table 05 10 hot table O L.-- ----- --- ---- — = -1-- — -- - 11 dishwasher _ 12 3 bay sink 00 0� 10 10 13 ice machine O bar 14 2 door stand up fridge 07 15 mop sink O 16 c161• hand sink 17 flat chest freezer _ 18 3 door stand up freezer ao 19 shelving unit 0000000000 wait station l 199" 1 268" 1 57" l20"1 TOM MY DOYLCS IRISH PUB AND RESTAURANT 334 MAIN STREET HY AN N IS MA PLAN GROUND HYANNIS MA A L A N 0 S U L L I V A N JOB 030E DATE 04.23.08 SCALE 1.50*a REV 0 DAG NO. A07 owner(proprletor) TEL T74 366 0307 Legend 13 Zoning Districts ._ .�. y _ Parcels Town Boundary m r � < 28 Railroad Tracks 327,0.78 1 ° Buildings 2� 3jt ... tJ Approx.Building r - Kq t• —J Buildings t .» Painted Lines x ellParking Lots Paved Unpaved t � Driveways ii 7&0 h'''y 3,27074 F Paved y Unpaved Roads 327248 ' 1 t G ° a ti4� Pave Road « i -•...... h . ° �- .., 1 d Unpaved Road 2a� Bridge d 32E�r 13 B 5 ® P Median trean'1S d Marsh __ Water Bodies 327271;. 32769O�: ,V r #a �� ti " .. •.gL, wF^r °Vt�V " � _ m y « M1`y ' n •f'F ',�$y _ bi7g G `'• 4�' . ... Batt 32.7007 32'7 92 AV, / 27.064f12t 32,7005 35 4 p. Map printed on: 2/20/2020 This map is for illustration purposes only.It is not Parcel lines shown on this map are only graphic Town of Barnstable GIS Unit adequate for legal boundary determination or representations of Assessor's tax parcels.They are Feet regulatory interpretation.This map does not represent not true property boundaries and do not represent 367 Main Street,Hyannis,MA 026oi 0 42 83 an on-the-ground survey.It maybe generalized,may not accurate relationships to physical objects on the map 5o8-862-4624 reflect current conditions,and may contain such as building locations. Approx.Scale: 1 inch= 42 feet cartographic errors or omissions. gis@town.barnstable.ma.us -BLxW SITE PLAN REVIEW STAFF MEETING Scheduled for 2:00—4:00 February 25, 2020 Planning & Development Department 200 Main Street,.Hyannis, MA INFORMAL AGENDA SPR 013-20 Finn's (David Deminico) 334 Main St., Hyannis Map/Parcel: 327/090 Zoning: HVB Proposal: Applicant is proposing to use the currently vacant portion of 334 Main Street(formerly Tommy Doyle's) as a new restaurant with a beer garden. Applicant will be painting , and general updates in addition to installation of a garage door to open the outside area to the inside. Proposing total occupancy of 145 inclusive of 139 seats. SPR 014-20 Land or Sea Fabrication ( Kenneth Antis) 381 Old Falmouth Rd, Units 10 &43, Marstons Mills Map/Parcel 123/003 Zoning:'RF/GP Proposal: Applicant currently uses Unit#43 for the storage of metal,fabrication and finishing of metal. Requesting the ability to paint the metal products. n :s a5 auaD ArmorSeal A R M O RS EA L° 1000 H S Heavy Duty Floor • Coatnlgs PART A B67-2000 SERIES PART B B67V2002 HARDENER Revised: July s 2018 APPLICATION BULLETIN 8.22 APPLICATION PROCEDURES PERFORMANCE TIPS Stripe coat all crevices,welds, and sharp angles to prevent early Surface preparation must be completed as indicated. failure in these areas. Mix contents of each component thoroughly with low speed power When using spray application, use a 50%overlap with each pass agitation. Combine one Part A with one Part B by volume and mix of the gun to avoid holidays,bare areas,and pinholes.If necessary, for 3 minutes and until uniform. Allow the material to sweat-in as cross spray at a right angle. indicated. Re-stir before using. Spreading rates are calculated on volume solids and do not include Apply paint at the recommended film thickness and spreading an application loss factor due to surface profile, roughness or po rate as Indicated below: rosity of the surface, skill and technique of the applicator, method of application, various surface irregularities, material lost during Recommended Spreading Rate per coat: mixing, spillage, overthinning, climatic conditions, and excessive Minimum Maximum film build. Wet mils (microns) 5.0 (125) 8.0 (200) No reduction of material is recommended as it can affect film build, Dry mils (microns) 3.0 (75) 5.0 (125) appearance, and adhesion. —Coverage sq ft/gal (m2/Q 206 (5.0) 350 (8.6) Theoretical coverage sq ft/gal Do not apply the material beyond recommended pot life. (m2/L)@ 1 mil/25 microns dft 1040 25.5) ( - NOTE: Brush orroll application may require multiple coats to Do not mix previously catalyzed material with new.. achieve maximum film thickness and uniformity of appearance. In order to avoid blockage of spray equipment, clean equipment Drying Schedule 6 6.0 mils (150 microns): before use or before periods of extended downtime with Reducer @ 50°F/10°C @ 77°F/25°C @ 120°F/49°C #54, R7K54 ' 50%RH Material can not be sprayed if anti-slip aggregate is use. To touch: 4 hours 2 hours 30 minutes To recoat: Anti-slip additives,such as H&C SharkGrip®, may be added to the minimum: 24 hours 8 hours 4 hours coating to provide some slip resistance..This product should not maximum: 7 days 7 days 7 days be used in place of a non-skid finish. Foot traffic: 48 hours 24 hours 12 hours Heavy traffic: 4-5 days 48-72 hours 24-36 hours Anti-slip additive may be mixed into the final coat just prior to ap- To cure: 10 days 7 days 4 days plication.Exception: if anti-slip is desired with Clear finish,it should be hand broadcast. If maximum recoat time is exceeded,abrade surface before topcoating. Drying time is temperature,humidity,and film thickness dependent. Prime coat for concrete may be reduced up to 1 pint per gallon. Pot Life: 6 hours 4 hours 2 hours Sweat4n-Time: 2 hours 30 minutes 10 minutes Clear is for interior use only. Application of coating above maximum or below minimum Refer to Product Information sheet for additional performance recommended spreading rate may adversely affect coating performance. characteristics and properties. SAFETY PRECAUTIONS Refer to the MSDS sheet before use. q CLEAN UP INSTRUCTIONS Published technical data and instructions are subject to change without notice. Clean spills and spatters immediately with Reducer #54, Contact your Sherwin-Williams representative for additional technical data and R71<54. Clean tools immediately after use with Reducer#54, instructions. R71<54. Follow manufacturer's safety recommendations when using any solvent. I . t WARRANTY s �I$CLAIMER The Sherwin-Williams Company warrants our products to be free of manufacturing defects in accord with applicable Sherwin-Williams quality control procedures. The information and recommendations set forth in this Product Data Sheet are Liability for products proven defective,if any,is limited to replacement of the de- based upon tests conducted by or on behalf of The Sherwin-Williams Company. fective product or the refund of the purchase price paid for the defective product Such information and recommendations set forth herein are subject to change and as determined by Sherwin-Williams. NO OTHER WARRANTY OR GUARANTEE pertain to the product offered at the time of publication. Consult your Sherwin- OF ANY KIND IS MADE BY SHERWIN-WILLIAMS,EXPRESSED OR IMPLIED, Williams representative to obtain the most recent Product Data Information and STATUTORY, BY OPERATION OF LAW OR OTHERWISE, INCLUDING MER- Application Bulletin. CHANTABILITY AND FITNESS FORA PARTICULAR PURPOSE. www.sherwin-williams.com/protective } Annoi"Seal A RM O RS E A L° 1000 H S Heavy Duty Floor • Coatings PART A B67-2000 SERIES PART B B67V2002 HARDENER Revised: July s 2018 APPLICATION BULLETIN 8.22 SURFACE PREPARATIONS ; APPLICATION CONDITIONS Temperature: 50°F (10°C) minimum, 120°F (49°C) Surface must be clean, dry, and in sound condition. Remove all maximum oil, dust, grease, dirt, loose rust, and other foreign material to (air, surface, and material) ensure adequate adhesion. At least 5°F(2.8°C)above dew point Iron&Steel(atmospheric service) Relative humidity: 85%maximum Remove all oil and grease from surface by Solvent Cleaning per SSPC-SP1. Minimum surface preparation is Commercial Blast ` APPLICATION EQUIPMENT Cleaning per SSPC-SP6/NACE 3. For better performance, use I Near White Metal Blast Cleaning per SSPC-SP10/NACE 2. Blast The following is a guide.Changes in pressures and tip sizes may clean all surfaces using a sharp, angular abrasive for optimum be needed for proper spray characteristics.Always purge spray surface profile(2 mils/50 microns).Prime any bare steel the same equipment before use with listed reducer.Any reduction must be day as it is cleaned or before flash rusting occurs. compliant with existing VOC regulations and compatible with the Concrete and Masonry existing environmental and application conditions. For surface preparation,refer to SSPC-SP13/NACE 6,or ICRI No. Reducer/Clean U Reducer#54, R7K54 310.2R, CSP 1-3. Surfaces should be thoroughly clean and dry. p Concrete and mortar must be cured at least 28 days @ 75°F(24°C). Airless Spray Remove all loose mortar and foreign material. Surface must be Pressure.........................2500 psi free of laitance, concrete dust,dirt,form release agents, moisture Hose...............................3/8"ID curing membranes,loose cement and hardeners.Fill bug holes,air ..........015"-.021" pockets and other voids with Steel-Seam FT910. Primer required. Tip Filter..............................:60 mesh Reduction.......................As needed up to 10%by volume Follow the standard methods listed below when applicable: ASTM D4258 Standard Practice for Cleaning Concrete. Brush ASTM D4259 Standard Practice for Abrading Concrete. Nylon/Polyester or Natural Bristle ASTM D4260 Standard Practice for Etching Concrete. Reduction.......................As needed up to 10%by volume ASTM F1869 Standard Test Method for Measuring Moisture Vapor Emission Rate of Concrete. Roller SSPC-SP 13/Nace 6 Surface Preparation of Concrete. Cover.............................3/8"woven with solvent resistant core ICRI No. 310.2R Concrete Surface Preparation. Reduction....:..................As needed up to 10%by volume Previously Painted Surfaces If in sound condition, clean the surface of all foreign material. Smooth, hard or glossy coatings and surfaces should be dulled by If specific application equipment is not listed above, equivalent abrading the surface.Apply a test area, allowing paint to dry one equipment may be substituted. week before testing adhesion.If adhesion is poor,or if this product attacks the previous finish,removal of the previous coating may be necessary. If paint is peeling or badly weathered,clean surface to sound substrate and treat as a new surface as above. Surface Preparation Standards Condition of ISO 8501-1 Swedish Std. Surface BS7079:A1 SIS055900 SSPC NACE White Metal Sa 3 Sa 3 SP 5 1 Near White Metal Sa 2.5 Sa 2.5 SP 10 2 Commercial Blast Sa 2 Sa 2 SP 6 3 Brush-Off Blast Sal Sal SP 7 4 Hand Tool Cleaning Rusted C St 2 C St 2 SP 2 Pitted&Rusted D St 2 D St 2 SP 2 Power Tool Cleaning Rusted C St 3 C St 3 SP 3 Pitted&Rusted D St 3 D St 3 SP 3 www.sherwin-williams.com/protective continued on back i ArmorSeal ARMORSEAL° 1000 HS .elm Heavy Duty Floor • Coatings PART A B67-2000 SERIES PART B B67V2002 HARDENER Revised: Jul 9 2018 PRODUCT INFORMATION 822 " RECOMMENDED SYSTEMS d SURFACE PREPARATION Dry Film Thickness/ct. Mils Microns Surface must be clean dry, and in sound condition. Remove all ConcretelWood: oil, dust, grease, dirt, loose rust, and other foreign material to ensure adequate adhesion. 1 ct. ArmorSeal 1000 HS 2.5-4.0 (63-100) (reduced as necessary up to 1 pt/gal with R7K54)' Refer to product Application Bulletin for detailed surface prepara- 1-2 cts. ArmorSeal 1000 HS 3.0-5.0 (75-125) tion information. (with anti-slip aggregate if required) Minimum recommended surface preparation: * Iron&Steel: SSPC-SP6/NACE 3 Concrete: Concrete&Masonry: SSPC-SP13/NACE 6, or ICRI No. 310.2R, CSP 1-3 1 Ct. ArmorSeal 33 Epoxy Primer/Sealer 8.0 (200) Wood, interior: Clean,smooth,dust free 1-2 cts. ArmorSeal 1000 HS 3.0-5.0 (75-125) 'Primer Required aggregate if required) Surface Preparation Standards (with anti-slipre q / Condition of ISO 8501-1 Swedish Std. Surface BS7079:A1 SIS065900 SSPC NACE White Metal Sa 3 Sa 3 SP 5 1 Steel: Near White Metal Sa 2.5 Sa 2.5 SP 10 2 Commercial Blast Sa 2 Sa 2 SP 6 3 1 ct. Recoatable Epoxy Primer 4.0-5.0 (100-125) Brush-Off Blast Sa 1 Sa 1 SP 7 4 Hand Tool Cleaning 1-2 cts. ArmorSeal 1000 HS 3.0-5.0 (75-125) g Rusted C St 2 C St 2 SP 2 - Pitted&Rusted D St 2 D St 2 SP 2 Power Tool Cleaning Rusted C St 3 C St 3 SP 3 Pitted&Rusted n sin n st 3 RP 3 Painted Surfaces in Sound Condition: 1-2 cts. ArmorSeal 1000 HS 3.0-5.0 (75-125) ' TINTING 'An reduction must be compliant with existing VOC re lotions White and Ultradeep may be tinted with Maxitoner Colorants at Y p 9 g 200/o tinting strength into Part A.Five minutes minimum mixing on and compatible with the existing environmental and application a mechanical shaker is required for complete mixing of color. conditions. t APPLICATION CONDITIONS ' Temperature: 50°F(10°C)minimum, 120°F(49°C) The systems listed above are representative of the product's use, maximum ((alr,surface,and material) other systems may be appropriate. At least 5°F(2.8°C)above dew point Relative humidity: 85%maximum Refer to product Application Bulletin for detailed application information. - ORDERING INFORMATION Packaging: Part A: 1 gallon 3.78E containers Part B: 1 gallon R.78L containers (clear available in 5 gallon/18.9L containers) Weight: 12.51 ±0.2 lb/gal; 1.5 Kg/L mixed, may vary by color SAFETY PRECAUTIONS Refer to the MSDS sheet before use. Published technical data and instructions are subject to change without notice. Contact your Sherwin-Williams representative for additional technical data and instructions. i WARRANTY I DISCLAIMER The Sherwin-Williams Company warrants our products to be free of manufactur- The information and recommendations set forth in this Product Data Sheet are ing defects in accord with applicable Sherwin-Williams quality control procedures. based upon tests conducted by or on behalf of The Sherwin-Williams Company. Liability for products proven defective,if any,is limited to replacement of the defec- Such information and recommendations set forth herein are subject to change and tive product or the refund of the purchase price paid for the defective product as pertain to the product offered at the time of publication. Consult your Sherwin- determined by Sherwin-Williams. NO OTHER WARRANTY OR GUARANTEE Williams representative to obtain the most recent Product Data Information and OF ANY KIND IS MADE BY SHERWIN-WILLIAMS,EXPRESSED OR IMPLIED, Application Bulletin. STATUTORY, BY OPERATION OF LAW OR OTHERWISE, INCLUDING MER- CHANTABILITYAND FITNESS FOR A PARTICULAR PURPOSE. www.sherwin-williams.com/protective ArmorSeal ARMORSEAL° 1000 HS Heavy Duty Floor CoafiV PART A B67-2000 SERIES PART B B67V2002 HARDENER Revised:July 9 2018 PRODUCT INFORMATION 8.22 PRODUCT DESCRIPTION ARMORSEAL 1000 HS is a high solids, heavy duty,two-compo- -orindustrial,commercial,or marine applications where a hea nent,catalyzed,polyamide epoxy coating formulated for demanding duty epoxy coating is required. marine and industrial requirements. Dries rapidly to a tough, high gloss finish with excellent resistance to alkalies, abrasion, corro- sion, and chemical attack. impact • Chemical Resistant • Excellent resistance to alkalies,dilute acids, spillage of • Impact Resistant solvents, chemicals,jet fuel, grease, etc. • Abrasion Resistant • Clear finish for interior use only Outstanding application properties • Suitable for use in USDA inspected facilities PRODUCT CHARACTERISTICS, PERFORMANCE CHARACTERISTICS 4 Finish: Gloss Color: Clear, Haze Gray, Deck Gray,White, Substrate*: Concrete Sandstone Tile of brited colors Tile Red Safety Yellow, and a wide Surface Preparation*: Clean, dry, sound Volume Solids,mixed: colors-65%±2% System Tested*: may vary by color 1 ct.ArmorSeal 1000 HS(reduced) clear-61%±2% 1 ct.ArmorSeal 1000 HS @ 3.0-5.0 mils(75-125 microns)dft *unless otherw se noted below Weight Solids,mixed: 74%±2%, may vary by color VOC(EPA Method 24), mixed,may vary byy color: Test Name Test Method Results colors Unreduced: <340 g/L;2.8 lb/gal ASTM D4060, clear <400 g/L; 3.33 lb/gal Abrasion Mix Ratio: 1:1 by volume Resistance CS17 wheel, 1000 64.8 mg loss cycles, 1 Kg load Recommended Sweading_Rate per coat: Adhesion,over ASTM D4541 350 psi, 100%con- concrete crete failure Minimum Maximum Direct Impact Wet mils(microns) 5.0 (125) 8.0 (200) Resistance(steel) ASTM D2794 58 in. Ibs Dry mils (microns) 3.0 (75) 5.0 (125) D Heat Coverage sq ft/gal (mz/Q 206 (5.0) 350 (8.6) Resistance ASTM D2485 180°F(82°C) Theoretical coverage sq ft/gal 1040 (25.5) ASTM D522, 180° (m/L)@ 1 mil/25 microns dft Flexibility(steel) Passes NOTE: Brush or roll application may require multiple coats to bend, 1/8"mandrel achieve maximum film thickness and uniformity of appearance. Pencil Hardness ASTM D3363 HB Drying Schedule(a�6.0 mils (150 microns): ASTM Resistance, AS AS TM C1028**,minimum Static Passes wet and dry, @ 50°F/10°C @ 77°F/25°C @ 120°F/49°C Floors Coefficient of Fric- with and without 50%RH tion SharkGrip Additive To touch: 4 hours 2 hours 30 minutes To recoat: **Test method withdrawn in 2014 without replacement minimum: 24 hours 8 hours 4 hours maximum: 7 days 7 days 7 days Epoxy coatings may darken or yellow following application and curing. Foot traffic: 48 hours 24 hours 12 hours Heavy traffic: 4-5 days 48-72 hours 24-36 hours To cure: 10 days 7 days 4 days t If maximum recoat time is exceeded,abrade surface before topcoating. \\ Drying time is temperature,humidity,and film thickness dependent. Pot Life: 6 hours 4 hours 2 hours Sweat-in-Time: 2 hours 30 minutes 10 minutes Shelf Life: 36 months, unopened . Store indoors at 40°F(4.5°C)to r(\ 100°F(38°C) \ Flash Point: >105°F(41°C), Seta, mixed Reducer/Clean Up: Reducer#54, R71<54 www.sherwin-williams.com/protective continued on back ®'rtoroog'cooKer 0 Stave / PROJECT.INFORI Broiler LOCATION.• NEW 12'-o-WIDE , WAL -111 ®Fryer ADDRESS GARAGE DOOR SRARED�/ Pizza Oven NEW LVL HEADER \ / � TENANT SPACE V NEW EXTERIOR AIR CURTAIN \ti EPKITCHEN / ®' /!/� ID Food Prep Sink OWNER(S): FILL EXISTING GATE IDLowwtop Dish Washer OPENING TO MATCH KITCHEN i 0 Rinse Sink EXTG FENCE ENCL. /1,20T q ft� / 1384/200 sf=Epp 3 Bay Sink m MopSlnk ARCHITECT �,.•`MUSIC,` `,. .•,•••�• `,,`xv• TABLE SEATING t tip``.,•�ti�,`: 430 sQ / /1y'X 6 /� � J(' ':'�".��.,�1�,a.°`�•��#"�, �'-��,s,,77``T�'�''k3',�a-� �'�"`t' •,,•• •,�,`. :�•,�,,. ,•`�•`'�'• `�`.`•��,,,�`;'ti�•�.'`•�,,`,•`4�,,�•x, `` ` / / `1,/. ,EX®IST IN/G Hp00O/`/III lFI/ ®/ r��t 4':.�'l�"�" �' A:*:fi"ri-•x"w ,._•at`Y,i is`.i. MAP/PAR CEL LINEgTCH +��4—OJ 5o = VILLAGE: TOWN SEWER.: ` "jK4, •, ,' 'N' e� `�"�' f �1•%i ' *r'KATIE'S BURGER BAR", USE CODE: .,, , ``••`•.``�``••` .• 0 Z lint<ai-+� ,«w A. �.`••`• •,, i ��` /(r v�/ iL�i MOT.IN PROJECT) •� •�` t lr�,(/I��� S L is r N / w1r..s 't` 't ♦ ;�Sb.r< ,s"�x" ,•�•`•``�,``•,` ,,7` i/ —SJ BAR k� I[� �ri d e/• / / O Ai w� .ti+"-rl'14 +M� e�� i ; �""'" . ' t�`,•,`,�`•,•� ———— 4lullhu Sln4 e}t„ t''{r mot, �+d it It }� '��e `r • %�.i t' CODE REVIEW F ,IiuTDooR zS�Si=4 Bar69/7sf=10pp '+ :,aq+t w x 4 } 780 CMR The Me •, ,•• ``�x� SEATING t txw t& It a Unconcentrateii•• $ ' ;if i r., 527 CMR 1.00:M 248 CMR Massac sSeatingr, ,c a ,, *: `: : '+»; ; � .}}� f • ♦` t. vVt't .r+fi�^,Rik"='&^N Q .855/15sf-5 pp� -- -- � "• !,) " ' y�� '�* `.>'? ' ` 521 CMR Archite •` ,,,`.`,;•t•�,,, • MEN•� WOMEN O' 1Z5 sq It i g TABLE SEATING ' -..^��. „p�. _ � � � 1.The building h •� `�. '�, `�•••.�•.,•,�` 125/15sf=8 pp• 1 600 sq 01, �+ '« t: milc* , 2.All finishes will ,, • 1 aert« cT ,•• Boo/15 sl=40 pp'1 I a �r •t,..w3•w�,�,�� • MCE ECH �� •,,L� ®O O® c*«Als'S +a�• `f. w -t , . The tenants t ,�' `•,'• '•, \ i i � ^,t ,:y' ��+': '� ',�..,� - conformance wit A,— 4.Per 780 CMR! EXTG FENCE ENCL. Y structural engine TO REMAIN.LOCATE GATES IN ENCLOSURE I TO LOCATIONS SHOWN. S.Mean�'of egre 10 requirements. I Y � ' b.Per 780 CMR' " egress capacity I qD EGRESS PLAN provided:2®3- 447). OCCUPANCY C KEY t.` 334 MAINS Outside ❑ Alarm Pull � -,/ FULL ��°�°" 3 o �l Bar Seating(Col 1�, fip Sorinkier Existing ' ' _ Table Seating(N odd oNa / O �/ pae sca PROJECT INFORMATION TION pardN' _11"u.—R // LOCATION: 3MAIS,STREET / 0>� ADDRESS HYANNIS,MA 01601 ronuTCN 0' OF.m OWNER(S): DAVID DEMINICO 334 x/rtc/x/�x�/� O/ pLaw.N.k avner Exm FsucE ErvcL. —\ j i6x'"n/"' ®pinve sin 34MAIS,STREET oPENlrvd ®seat' HYANNIS,MA 02601 ARCHITECT, NARYANNAGR—AU, .� THE DES IGNTREET,TNE INC. 6SA.H's'STREET,STE p21 y HYANNIS,MA°2601 = T MAP/PARCEL ' VILLAGE: HYANNI HYANS \ BV RTOWN EYES •IGTIEBB GE R• USE OD R COMMERCIAL H RESTAURANT NO a NO CHANGE PROPOSED F z W 'spyfY$•YLpF. I'-J W PVC''// ^tl� Z 5 CODE / swuN • nqqa . ; CO VEW&APPLICABLE CODES 780 CMR Tha Maach $-te B.IldmS Coda-N'nth Edit- 2 527 CMRt00:Mevachua4tti Cp prehensve Fm SafetyCoda Q \as O T Ell, Y♦♦♦JJJ� 248 CMR Me h—Stein Plumbng Ceda a-1 NFPA 70-2008 p oss \ •-e :�E� �[s n'-` ] - �v 521 CMR Archiettural Access Board Rulesand Reguat ona E®� � \ ^� �A sal.o�I. 1.The build n9 has an exhting sprinkler system nstalled Jet vnll�er�eia. � ®O 2 con All aheawll form-1,7800 CMR Chapter 8 c \ no 'O® 3 The tenant spacev end egress amdar wi8 ba raft'ac ssible and in 10® ®0 _form wth 521 C.R. avOUTDOOR SEA TMG 4.P.,780 CMR S«tipn 80]-Strv1uralrequi,tm will be eaaluetad by. ALTERNATE PM. _ anunural engineer a required based on the—A to be peHormed. TO Lourlous s�iOwN. psdW 5.Meansofegreis lightingand exltslgns will conform fully wilh]BO CMR Chapter � 10 requi-men.. PROPOSED FURN EQUIP AND EGRESS PLAN 6.Pe80CMRTable1W5.1eegpathwlR an be44•wlded.111Kve an e n Th .ea gress capacity of 44"/0.15-Per occupant-293 occupant capacty.Egress doors Al rxe.r..to provided:2 O 3-0 end one pav at 60 prpNde far 6B5«cupenis.(219+219+ 44]r. 334 MAIN �, ` OCCUPANCY COUNT STREET ❑ Alm-PUO �, HMAIN ST. i �,- r Outside :' �...:.� .:5 H`G�Ci Spdnkler Ezlsdnp �.�� ° Bar Seating(Concentrated) S]iB M° Table Seating(NonConan[ratedl ]5 OWNER: In eted=tq!d a" Owe -;sI Stall 6 FINN'S 334 MAINSTREET 't ® • m« Tc"""°°nCe �.. E-urgency Lghte ,., -4 .�I„ TOTAL 157 HYANNIS,MA 02BOl \ .a Alarm SlrpBae r °�"i _ 0 PLUMBING FIXTURES COUNT '0 79fema1e/78male CONSTRUCTION ®'• °'.. R.q a PERMIT SET s / Water Closets 2MEN/2 WOMEN(I IF,,,50) _ DATE: 4/9/20 ,;:J I - Levoretarlea 1 MEN/1 WOMEN(1 par 200)® Pmwdad 13— Water Cloaen 4 MEN/4 WOMEN TENANTA� v LevprateHeA 2 MEN/2 WOMEN • • •R(NOE11 TSNPROlEEO1)R•. 2 LOCUS r Al wrro ttua GENERAL NOTES A.DO NOT SCALE OFF ANY DRAWINGS. y B.COMMENCE MRTROR TO VERIFY FIELD CONDITIONS PRIOR TO ® � � • • ♦� � 'b COMMENCEMENT OF EACH PORTION OF THE WORK. C. THE CONTRACT DOCUMENTS ARE COMPLIMENTARY:WHAT IS REQUIRED 8YONEISASBINDINGASIF REQUIRED BYAU_THE • \ ,,, CONTRACTOR SHALL COORDINATE ALL PORTIONS OFTHE WORK AS DESCRIBED IN THE CONTRACT DOCUMENTS.NOTIFY THE ARCHITECTFOR RESOLUTION OF ALL DISCREPANCIES PRIOR TO �aA� CONSTRUCTION. SHEET TITLE a \\� PROJECT INFO &PROPOSED �rw yea PLANS EXISTING SPRINKLER AND EGRESS ALARMS 1H, Al aaae�- .a �• 3 ASSESOR'S MAP Al Ai " �`° f KEY PLAN - At ac.Le�-aa I Ln"CROSSE JCIE CHESTS : ESTAARLESSEEL UNDERBAR EQUIPMENT _ 'w• ems_ NSF OFF 16-1alip-a ,S SK24IC+8 FEATURES: MODEL NUMBERS: Description' .. oclel ■304 Stainless Steel,Welded and Polished Top Assembly, Ice Chests SD6IC Front Apron and Ends SD12IC ■304 Stainless Steel Insulated Ice Chest with 11"Inside Depth SD18IC(+4) SD24IC(+8,+10) SK24IC(+8,+10) ■ Factory-Installed,4, 8 or 10 Circuit Post-Mix Sealed-In Cold Plate SD30IC(+8,+10) SK30IC(+8,+10) (Cold Plate Designated by Adding"+4","+8", or"+10") SD36IC(+8,+10) SK36IC(+8,+10) SD48IC(+8,+10) SK48IC(+8,+10) ■ Legs: Galvanized Steel Tube and Welded Cross-Brace Construction,with Corrosion Resistant Hammertone Paint and High-Impact Plastic Adjustable Feet ■ Ice Chests Include 304 Stainless Steel Sliding Cover ■ Standard Ice.Chest: 1 1/2" Male Pipe Thread Drain . ■Ice Chest with Cold Plate: 1/2"Standard Female Pipe Thread Drain e 6" Unit Designed to Attach to Adjacent Units (No Legs) ■Constructed to Meet NSF Specifications www.lacrossecooler.com - I JCE CHESTS WITH COLD PLATES, T TOP VIEW: OP VIEW: B F— B B F— B 10 9/16" T . 12 13/16" 19 + 14 7/8" 21 14 7/8" C �I � 0 A A FRONT VIEW: FRONT VIEW: 6" 6" 15" 15" 36" 36" 15" 15" SD18IC(+4) 18 9 16 70 lbs. SK24IC(+8,+10) 24 12 22 95 lbs. SD24IC(+8,+10) 24 12 22 95 lbs. SK30IC(+8,+10) 30 15 28 120 lbs. SD30IC(+8,+10) 30 15 28 120 lbs. SK36IC(+8,+10) 36 18 34 150 lbs. SD36IC(+8,+10) 36 18 34 150 lbs. SK48IC(+8,+10) 48 24 46 200 lbs. SD48IC(+8,+10) 48 24 46 200 lbs. 11"Ice Storage Depth 11"Ice Storage Depth LaCrosse has a policy of continous product improvement, F#5076.1016 and reserves the right to change design and specifications without notice. F#4013.1016 www.lacrossecooler.com •"';FRONT TO, : ` RONT TO BACK 21 1/4" 6" 6„ SD19 12" SK21 12" 36" � 36" 30" 30" 1 3/4"Turnback Backsplash 1 3/4"Turnback Backsplash STANDARD" ICE CHESTS TOP VIEW: TOP VIEW: 10 9/16" I I 12 13/16" 19" 14 7/8" 16 7/8" 21 1/4" 14 7/8" C C A A FRONT VIEW: FRONT VIEW: 6" 6" 12" 12" 36" 36" 18" 18" Model A B C Capacity Model A B C Capacity SD6IC 6 3 4 30lbs. SK24IC 24 12 22 95lbs. SD12IC 12 6 10 50lbs. SK30IC 30 15 28 120lbs. SD18IC 18 9 16 70lbs. SK36IC 36 18 34 150lbs. SD24IC 24 12 22 95lbs. SK48IC 48 24 46 200lbs. SD30IC 30 15 28 120 lbs. 11"Ice Storage Depth SD36IC 36 18 34 150lbs. SD48IC 48 24 46 200lbs. 11"Ice Storage Depth F#5070.1016 F#4010.1016 800.345.0018 • 608.779.7508info@lacrossecooler.com • Onalaska, 4. 1 www.lacrossecooler.com alim LRCROSSE _ ICE CHESTS STAINLESS STEEL UNDERBAR EQUIPMENT " NSE F i SK24IC+8 FEATURES: MODEL NUMBERS: Description ModelModel ■ 304 Stainless Steel,Welded and Polished Top.Assembly, Ice chests sD6I Front Apron and Ends SD121C ■ 304 Stainless Steel Insulated Ice Chest with 11"Inside Depth SD18IC(+4) SD24IC(+8,+10) SK24IC(+8,+10) ■ Factory-Installed,4, 8 or 10 Circuit Post-Mix Sealed-In Cold Plate SD30IC(+8,+10) sK301C(+8,+10) (Cold Plate Designated by Adding"+4", "+8", or"+10") SD36IC(+8,+10) SK36IC(+8,+10) SD48IC(+8,+10) SK48IC(+8,+10) ■ Legs: Galvanized Steel Tube and Welded Cross-Brace Construction,with Corrosion Resistant Hammertone Paint and High-Impact Plastic Adjustable Feet ■ Ice Chests Include 304 Stainless Steel Sliding Cover ■ Standard Ice Chest: 1. 1/2" Male Pipe Thread Drain ■ Ice Chest with Cold Plate: 1/2"Standard Female Pipe Thread Drain ■6" Unit Designed to Attach to Adjacent Units (No Legs) ■Constructed to Meet NSF Specifications 800.345.0018 • 608.779.7508 • • •• • • Onalaska, 4. 1 www.lacrossecooler.com McKenzie, Marybeth To: David DeMinico Subject: RE: Fwd: i 1 C�- Hi Dave, I am trying to approve your building permit, but I am still missing some information. Could you please supply me with the following: Finish schedule for floors walls and ceiling in the kitchen and bar. I have the specs for the bar floor, but I just need a record of the other finishes. Personal item storage location Chemical storage location Specifications on new equipment. Remember if the dishwasher is a chemical sanitizing one then it must have an auditory alarm or a visual alarm for the chemicals Specifications of the grease recovery device that will be installed. The air curtain must be large enough to protect a 12' by 17' area. I noticed on the specs that it states 7'.So please get it in writing that it can handle the garage door space. I have also sent the specs to the electrical inspector to see if he can determine it. Please supply screens specs if an air curtain cannot be installed. Please submit the food permit application-You will need 2 Certified food managers and 1 certified allergen.You may take the course on line and then have a proctored test. If you need any information on that option please let me know. Dumpster must be fenced if in view. Please refer to Town code-Chapter 353-5 Please locate the outside faucet on the plan for your outside dining permit Please locate wait station for easy access for cleaning the outside area. Will there be any storage of items in the basement or any refrigeration? Before you open you will need to address the verbiage for the allergen. It must state"Before placing your order... Also, If anything on the menu is not served not fully cooked then you will need the consumer advisory too. If you have any questions please feel free to contact me.Thanks From: David DeMinico [mailto:finnscbth0)gmail.com] Sent: Monday, May 04, 2020 11:24 AM To: McKenzie, Marybeth Subject: Fwd: Hi Marybeth, i I am dropping off the Application for outside dinning/sidewalk cafe to you office today. It is asking for pictures of the area. I have attached them here so I do not have to go to staples to get copies. I hope thats OK Thanks Dave ---------- Forwarded message --------- From: David DeMinico <finnscbthggmail.com> Date: Mon, May 4, 2020 at 10:50 AM Subject: Fwd: To: <stapleskprintme.com> ---------- Forwarded message --------- From: David <davidmdeminicoggmail.com> Date: Mon, May 4, 2020 at 10:37 AM Subject: To: David DeMinico <finnscbthggmail.com> Sent from my iPhone CAUTION:This email originated from outside of the Town of Barnstable! Do not click links, open attachments or reply, unless you recognize the sender's email address and know the content is safe! 2 .� wi �,. rpill A111 ..:.,.., S� v ::..r. r r,,, ,•,,. ,.,:::,..,u r:': , ;.s?' ,;a Vito P, 7£s- ,.,. , ,S:^. ,� Jill t ..E.,...,.. ,ww ..< 4 .,..<.. r �.::r, ,a / ... ,f A' •� ,F .c T, s 4. . ., 3 Ulu on NO Zan X7 All `y Y�r�NTow pin: %s <i ah WIT x4 AN Y>F ....fir ....". ...:.. .,, .: _ ,_ .. . � ., �. �. ;:.r a. •' - < ,.. st ALA owl 1 on 4 Sam rr s, d t x< J "x I" - •� E < S t✓ r:wk Y y 33, r f u "fin a Fi N N'S cra Beer house ` a✓��D'/� APPETIZERS Fried Zucchini Sri RgTfGS 4s.oc served with fzawch Dressiwg Fried C9t U.LgTL0WER 4s.00 sweet Thai Chili Ch%cl¢ew Wiwgs�1D.00 Crawberr l spice tzu.b H-ou.se Made Chips 49.00 served with HIDMt Made Frewch OwiOK-dip Pretzels 4s.00 stuffed with Cheese Pot.t6m 412.00 W%th ate.egg over easq PAN N i'S Ital.taw Cold CLtT49.00 ltaUam-Fzosemarq+taro,saLaK&L,Capicota,Pzoasted rted Peppers,ProvoLo►ae cheese Four cheese 49.00 Mozzarella,gouda,Cheddarawd'ProvoLowe r-lol NEOPI_IOTON 49.00 Thiw sl.iwl Tomato,emu.f faLo Mozzardta,fresh Basu ltowetJ. gu f faLo 410.00 HS Chicleew with to f fato Mozzarela or entmbLed Uue cheese PuU,ed Porle/grislzet 4it.00 Panted Pork or gri slzet with Cheddar drilled oh%o V%,411.00 chicleew with Cheddar NACHO'S Pl.aiwJawe 49.00 Tortilla chips,cheese,salsa,shredded Lettuce,sour Crean hbwe Ku f Lo 412.00 Tortilla chips,Cheese,salsa,shredded Lettuce,sour Creavu with HowetJ. v u f faLo Chicleew Pu.U.ed Porl2 4: 3.00 Tortilla chips,Cheese,salsa,shredded Lettuce,sour Cream with Howe pulled Rorie gee f grislzet 413.00 TortLua chips,cheese,salsa,shredded Lettuce,sour Cream with HoKti r- f faLo Chioluw PIZZA AND PASTA 1 awe.loole%wg to add south shore style Pub pizza awd ma0be Ita"v.Pasta for fuvutiows PLEASE NOTIFY SERVER OF ANY ALER�j1E5 SEI=ORE 323 Fri ill .Street Brain MA 02,184 781 -760-21.26 *Sizing dl.-agramfor S tnapi 2 i { } 2 ��: x ", x 1 �" ( 8) = 4800 �� � c. p chess 418 . 0.77 — 11 5,.5 gallons ENERSHIELD Air Barriers Specializing in Energy Management Climate Control Systems Energy Saving Technology wwmenershield.ca`k Manufacturing&Design 16821—113 Avenue,Edmonton Alberta T5M 2X2 TM Phone(780)482-4662•Fax(780)482-4074 Toll Free—1-866-464-3667 www.enershield.ca Microshield MCS-72 - Air Barrier Specifications 3150 fpm High/2500 fpm Low,1340 cfm High/1060 cfm Low. Features: remote controlled, painted full length articulating discharge nozzle, full length painted steel rear mounting bracket, top intake, with decorative intake and side panels. Available colours - white, black and aluminum. Motors: 3 @ 60W dual speed 115 hp, totally enclosed air over direct drive motors, internally protected, auto reset, 10mm shaft,bushing. Maximum power input 600 w high /540 w low. Construction: 1.5mm painted steel enclosure, 7.5' grounded power cord Fans: 4 @ 120mm forward curved blowers Installation Height: up 7' high Available Voltage: 110/ 120V, 1 Phase 60Hz FLA: 5.25 Average decibel rating at a distance of 10' from the unit is 52 high/49 low dB. Approx. Weight: 57.2 lbs/26 kg Certification: Units are to be CSA &UL certified with supporting documentation. 3/6/2013 ti t �TME Town of Barnstable o� Regulatory Services Department 13"NSTABLE, MASS. g 200 Main Street,Hyannis MA 02601 039. ♦0 RFD MA'S e APPLICATION FOR OUTSIDE DINING/SIDEWALK CAFE ree5& CATION r j Property Address: 3 3 I 60 U � Nyel/tg1'1 A/4' 0 2G o l Name of Establishment: L-nrt S _ ✓Ot-a Q/Z A A. Q APPLICANTS NAME: d 1 ll min r c.o Phone# 781— 90 S'" SJ0 7 SEATING FACILITIES/EQUIPMENT Total#of Seats Existing #of Restrooms Provided in,An C �7 Size of Grease Trap 50 �l�/'i ag Total#of Seats Proposed .1 / Air Curtains(Yes or No) VIS (Total means overall number of seats indoors and outdoors) Hose Bib (Yes or No) 4F9� Screens (Yes or No) Brief Description of Seating Arrangement,Type of Furniture Proposed,Hours of Operation,Projected Opening and Closing Dates NGqj�� -¢ (' / I i, - J L, , al_w\ Ja i Jr All /4714 I/we the undersigned certify that the above information which I/we provided is correct. I/we have read and fully understand the procedures as established by the Town of Barnstable in accordance with Chapter II, Article 8,Section 2 of the General Bylaws and the Board of Health Regulation#14,and further understand that failure to cornply with said procedures may result in the immediate revocation of this permit. Signature of Applicant(s): Date: ✓ �l Date:. IMPORTANT-PLEASE REMEMBER TO INCLUDE: o N f" �Q 3 Copies of the Neatly Drawn Sketch Plan of the Outside Dining Area Showing Separation Distances to Curbing,Trees,Rubbish Containers and any other-Obstacles in Pedestrian Walkway 3 Copies of Pictures of the Proposed Outside Dining Location(Front and Side Views) I Copy of the Menu THIS SECTION BELOW IS FOR OFFICIAL USE ONLY Town Manager Approval: Public Health Division: Licensing Board Approval: Certificate of Insurance: License Agreement: Comments: f § 322-5. Outdoor dining: Checklist. Instructions: Please read the following requirements for outdoor dining. Place a checkmark on each line next to the number which you meet the criterion of. If you do not meet the criterion or if you are unsure, leave it blank. A. No person,corporation, or firm shall provide outdoor dining or an outdoor cafe at a food establishment until after all of the following requirements are met: ✓0)The applicant shall file a written request for outside dining or for an outside cafe on a form prescribed by the Town and shall submit plans of the proposed dining area. The seating capacity shall be determined by the Board of Health after a determination is made whether requirements of Subsection A(2)through(14)below will be met and after a visual inspection is conducted by an agent of the Board of Health. A replacement food establishment permit shall be issued by the Board of Health indicating outside dining is permitted and listing the overall seating capacity,only after it is determined by an agent of theBoard of Health that all of the requirements Subsection A(2)through(14)of this section are met./ (2)A menu shall be submitted to the Board at the time of application. ✓(3)The dining area must be appurtenant and contiguous to the restaurant property.The dining area must be mentioned on the described premises as in the case of a common victualler's license. ✓ (4)Sufficient restrooms,both for customers and employees, must be furnished counting the additional outside seating as required by the State Plumbing Code and Town of Barnstable Health regulations. (5)A grease trap shall be of sufficient capacity,based upon 15 gallons per seat, as required by the State Environmental Code,Title V,and Town of Barnstable Health regulations. A grease recovery device may be installed to supplement an existing in-ground grease trap, after receiving the approval of the Board of Health. 6)All entrance and exit doors used by food service personnel and customers must be screened and provided with air curtai meeting National Sanitation Foundation standards.All windows or openings used for the transfer of food will be screened and provided with air curtains. Food cannot be stored or kept outside. All food must be prepared inside the facility's kitchen and kept inside until served. ✓(7)A drainage system designed to eliminate odors will be required for all outdoor dining areas.Hose bibs with vacuum breakers must be available for washing down the dining area. (8)Trash dumpsters shall be situated no closer than 50 feet from an outdoor dining area. If such a dumpster is in the line of sight from the dining area, it must be hidden from view. The area around the dumpster and stockade must be kept clean and free of litter. Dumpsters must be closed with adequate covers designed to prevent entrance of rodents and birds and sealed to control odors. -"(9)The patio or other ground surface must be of constructed of material readily cleanable and not susceptible to dust, mud, or debris. (Brick,tile, and concrete are examples of acceptable materials.) '10)Table tops must be smooth,nonporous, easily cleanable and durable, and readily maintained in a clean and sanitary condition. ✓(11)Food-service personnel must constantly police the dining area for wastepaper,garbage and other trash.Placement clips,cup holders and other such devices must be utilized to prevent blowing paper. Covered trash receptacles must be provided in close proximity to the dining area and must be emptied as needed to prevent overflowing. (12) Strict cleanup practices must be adhered to. Waitstaff and buspersons must clean up after each patron as in indoor dining. Each establishment must abide by all regulations contained in Article X,Minimum Sanitation Standards for Food Service Establishments, of the Commonwealth of Massachusetts,Department of Health Sanitary Code. 613)Outside food handlers must have easy access to handwash sinks and cleaning cloths. Facilities for preparation and dispo sal of sanitizing solutions must be accessible. 4)Hair nets or other effective hair restraints, such as hats covering exposed hair, shall be worn by all outside food or drink handlers. Beards and mustaches must be neatly trimmed. , B. Exemption from doorway air curtain requirement in Subsection A(6)above: The Board of Health may waive the requirement to provide air curtains at the doorways only if no waitstaff services will be provided to the outside dining area(self-service only). Q:\Application Forms\OUTDINAPCHECKLIST.doc Applicant's Signature: � Date: y F-I N N'S Graft Seer Tap house APPETIZERS Tried zucchini S?'R2?fGS 49.00 served with Ratwch Dressiwg Tried C9LULgTL0'WER 49.00 sweet Thai.Chili Ch%e K,Wb"s 410.00 crawberrjj.spice Rub 1-touse Made chips 4e-00 served with Home Made f=reweh Dwiow dip Pretzels 4e.00 stu f fed with cheese POLtti we 412.00 with arw egg over easo PANNI'S ItaUaw CoLvl CKT 9.00 Maliav%,teose►uartq Haws.,saLan4,Capiwl,a,P-oasted ized peppers,provoLowe cheese Four cheese 49.00 Mozzarella,etouda,Cheddar awd Provotowe cheese NEOPLIOTON 49.00 Thiw Sliced Tomato,V,c f Lo Mozzarel.La,Fresh Sasa Howe $k f faLo 4:W.00 +tg Chieleew with Bu f fal o MozzardLa or crttmbl.ed glue cheese Pul.l.ed POrlp/Sr%sket 41-t-00 puU,ed porl2 or grWut with cheddar eALLed rh%e v-41x.00 Chieleew with cheddar NACH-O'S Pta%wJawe 49.00 Tortilla chips,cheese,salsa,shredded t_ettkee,Sour Cream H-Owe Su ffal.o 4=-00 Tortilla chips,cheese,salsa,Shredded(.lettuce,Soler Cream with Howe Tt4 f fa1.o ehiokew P"Lled Pori2 413.00 Tortilla chips,cheese,salsa,shredded Lettuee,sour cream with Howe pulled pone See f grislut 413.00 TortiU.a chips,cheese,Salsa,shredded t_ettuee,Sour Cream with H-OK4 1 u. ffaLo Ohieleew PIZZA AND PASTA I awe.L001 "to add south shore stg a Pub pazza a wd ma ld be ItaUn K.Pasta for fu-"6ows *Pl_EA.SE NOTIFY SERVER OF ANY ALERCjIES BEFORE ORAERI NCI. f Pins Craft Beer Tap House 334 Main Street Requesting GT variance and garage door to only have an air curtain and no screen. Review--Menu is heavy of the fried items, may want to'bave a limited menu, less fried items.The garage door is large and should require specifications on how strong it is and the area that the air will cover.Also,the size of air curtain must meet requirements for such a large space. Mr. Deminico did state to me that screens can be made to fit this size door. Marybeth McKenzie R.S. j Health Inspector Town of Barnstable (508) 862-4644 Big Dipper° IS Point Source Automatic seeGrease Removal Systems ATHERMACO°Technology ,m 4 W-500-IS Specifications 34.30 in INSTALLATION NOTES [871.2 mm] 1. READ instruction manual included with system before installing/operating. 2. Install unit allowing for the minimum clearances 4.00In shown. Make sure there is sufficient space above [101.6 mm] Internal Strainer access coverto remove the strainer [minimum of 15.5" (394mm)] [1524mm] [12.4m"m] 3. Make piping connections with rubber "No Hub" connectors. 4. Keep outlet piping as straight as possible.Use only 1 INLET OUTLET "swee 'connections. [453.4 3.41 INLET 5. Install vent on outlet piping. a 6. Fill the tank with water before energizing the power to the motor and heater. 7. Do not install"P"Trap on outlet connection of tank (unit already has internal gas trap). [1 2.5mm3 ��E 8. Do not reduce pipe size on outlet piping CONTAINER 9. Do not pressure test unit. [101.5rnm] Equipment must be installed in compliance with all ap- plicable laws,regulations and codes,including plumbing codes. Installation should be performed by a qualified plumbing contractor. JOB SPECIFICATION Grease and oils separator(s) shall be Thermaco Big Dipper automatic grease/oil recovery system(s) as manufactured by Ther- maco, Inc.,Asheboro, North Carolina as noted on plans. AUTOMATIC GREASE REMOVAL DEVICE SPECIFICATIONS Furnish and install _Thermaco Big Dipper Model No. W-500-IS, bright finish type 304 stainless steel exterior, rotationally molded polyethylene interior automatic self-cleaning grease and oil recovery separator(s)for floor mounted or partially recessed installation,rated to ASME A112.14.3 and/or PDI-G 101 standards at 50 gallons per minute(3.15 I/s)peak flow, 108 pounds(49.2 Kg)of grease capacity and including as an integral part of the unit, 3"(75 mm) inlet/outlet, 1 rotating gear oleophilic/hydrophobic skimming wheel assembly for automatic grease/oil removal, flow control device, self-regulating electric immersion heater with thermostatic control, 1" (25mm) vessel vent, integral gas trap, digital control for programmable operation, field reversible motor assembly and grease/oil sump outlet,quick release stainless steel lid clamps,fully removable integral polymer/304 grade stain- less steel lid with magnetic lid tensioners, internal stainless steel strainer basket for collection of coarse solids;, polymer wiper blade unit and a separate gasketted removable grease and oils collection container with carry handle and pouring spout. Electric assembly shall be tested to comply with pertinent sections of the Standards for Safety ANSI/UL 73 and/or ANSI/UL 1004. Electric motor equipped with overload protection.Two (2) no-hub connectors for plumbing connection provided. ELECTRICAL VARIATIONS ❑ W-500-IS: 115V 50/60Hz, 1173 Watts(10.2 Amps) ❑ W-500-IS-E:230V 50/60Hz, 1173 Watts(5.1 Amps) SUBMITTAL OPTIONS ❑ FS-1 Point Source Flat Strainer(3.4 Gallons of additional solids storage capacity), has 2"inlet/outlet connection ❑ ESU-1 External Strainer(1.16 Gallons of additional solids storage capacity), has 2" inlet/outlet connection ❑ HAG-3 Horizontal Air Gap Assembly with 3"connection (comes with 3 flow restrictors for sink drains) ❑ HAG-BA-1 Solids Strainer Baskets for use with HAG-3 Assembly(Specify Quantity based on Number of Sinks:_) ❑ SFK-2 Support Frame Kit, stainless steel construction ©2017 Thermaco, Inc. •All rights reserved• Patented/Patents Pending •Specifications subject to change without notice 6/17 Thermaco, Inc. •PO Box 2548•Asheboro, NC 27204-2548•(800)633-4204•www.big-dipper.com 2 Big Dipper° IS Point Source Automatic Grease Removal Systems ATHERMACO®Technology P;N . W-500-IS Specifications PRODUCT FEATURES • Fully automatic self cleaning cycle. Removes collected grease&oils from tank without any operator assistance. Comes complete with Digital Control user interface and Grease Collector. • Constructed of corrosion resistant materials suitable for installation in virtually any location. Attractive sanitary Stainless Steel exterior. • Integrated Motor/Grease Outlet/Heater/Lid enables afast, do-it-yourself unit operation reversal. • Patent Pending Advanced Odor Protection design locks in odors from grease and solids. • Compact footprint. • Two(2) No-Hub Connectors provided. SPECIFICATIONS END VIEW Construction: Exterior:304 Stainless Steel, Bright Finish 24.30 In Injection Molded Polymer [617.3 mm] Interior: Rotationally.Molded Polyethylene VESSEL VENT WITH - r - lln NPi CONNECTION Electrical: 115 VAC, 50/60 Hz, 1173 Watts(10.2 Amps)* Flow Rating: 50 GPM(3.15 I/s) No.of Skimming Wheels: 1 G'Skimming Rate: 9 Pounds(4.08 Kg)Per Hour Q o Grease Retention Capacity: 108.4 Pounds(49.2 Kg) Internal Solids Strainer Capacity:_2.5 Gallons(9.5 Liters) 3In[75mm]PIPE Inlet/Outlet: 3"(76 mm) 15.o7In INLET/OUTLET 0 [382.7 mm] *For Additional Electrical Configurations,see Electrical Variations section on page 2. 8.01 ID 1203.4 mm] O 8.80In 2.S1 In [223.5 mm]� [64.8 mm] SIDE VIEW TOP VIEW [9fi5.2 mm] 03.50 in 33.25 In [088.9 mm] CLEARANCE FROM BOTTOM OF TANK REQUIRED FOR -17.B5 in STRAINER BASKET AND [453.9 mm] COVER REMOVAL GC-10 - GREASECOLLECTOR - INLET - a OUTLET IJ INLET 7.4 QUART[7L] OUTLET INLET In 1. CAPACITY [555.3 mm) [41..9.9 in n - 17.751n [450.8 mm] 12.5 In 1317.5 mm] I. 34.15 in I .. [' [867.4 mm] � UP IC� C GO ®US F� E s ® PMG � ® ... O nlormab ASME Smnaxm ASME A112.14.3 and Al 12.14.4 ©2017 Thermaco, Inc. •All rights reserved • Patented/Patents Pending •Specifications subject to change without notice H/1 Thermaco, Inc. • PO Box 2548•Asheboro, NC 27204-2548• (800)633-4204•www.big-dipper.com 1 McKenzie, Marybeth From: David DeMinico <finnscbth@gmail.com> Sent: Friday, May 08, 2020 12:02 PM To: McKenzie, Marybeth Subject: Re: approval of building permit Attachments: kitchenjpg The walls and Ceiling are the White glass board you said were OK. I fixed the loose wall board you noticed. I am using the office for Personal and small amounts Chemical storage. I am converting an old walk-in in the basement for the bulk chemicals. I have not yet purchased any new equipment for the Kitchen. As for the Air Curtains I am putting two of the 72 inch ones side by side to create a 12 foot total. The Hose Faucet is inside the bathroom and can be easily accessible to reach all the outside to hose off any spills. I will not be having any wait staff serving food outside it will be pick up service Yes I would love the info on the courses for the food safety thanks Dave I attached a better drawing of what is being put on the floors in the kitchen On Fri, May 8, 2020 at 10:44 AM McKenzie, Marybeth<Marybeth.McKenziektown.bamstable.ma.us>wrote: Hi Dave, I am trying to approve your building permit, but I am still missing some information. Could you please supply me with the following: Finish schedule for floors walls and ceiling in the kitchen and bar. I have the specs for the bar floor, but I just need a record of the other finishes. Personal item storage location Chemical storage location Specifications on new equipment. Remember if the dishwasher is a chemical sanitizing one then it must have an auditory alarm or a visual alarm for the chemicals 1 Specifications of the grease recovery device that will be installed. The air curtain must be large enough to protect a 12' by 17' area. I noticed on the specs that it states 7'. So please get it in writing that it can handle the garage door space. I have also sent the specs to the electrical inspector to see if he can determine it. Please supply screens specs if an air curtain cannot be installed. Please submit the food permit application-You will need 2 Certified food managers and 1 certified allergen.You may take the course on line and then have a proctored test. If you need any information on that option please let me know. Dumpster must be fenced if in view. Please refer to Town code-Chapter 353-5 Please locate the outside faucet on the plan for your outside dining permit Please locate wait station for easy access for cleaning the outside area. Will there be any storage of items in the basement or any refrigeration? Before you open you will need to address the verbiage for the allergen. It must state"Before placing your order... Also, If anything on the menu is not served not fully cooked then you will need the consumer advisory too. If you have any questions please feel free to contact me.Thanks From: David DeMinico [mailto:finnscbth@gmail.com] Sent: Monday, May 04, 2020 11:24 AM 2 S x �•- ,.iir�if@� ?iglii��i(o:'�I��I i t� e . ts." ,� � ,, � r r n u";.. `�:� / E f� a aft P 9 B ric N � S \ f y a F- e • 15.125"x E 35C+` 30.281"x 46" 14 x 14 3.25 5 17 ft3 161 A 50.2 lbs fries 35C+ 35-40 90,000 PITCO GAS ECONOMY FRYERS 5 + The Base Economy Model • This fryer holds 35-40 lbs of oil • Runs on 90K BTU/hr • Features a 14"x 14" cook area Looking for tips and tricks?Check out our blog for more frying information __ ___ .., �� __ _.-- ��� —'��"� k ( � o i 4�-----` T&S BRASS AND BRONZE WORKS, INC. Model No. 2 Saddleback Cove/P.O. Box 1088 13'27104H Travelers Rest,SC 29690 UL REO.#A2601 Item No.. LSO#9001 Travelers Rest SC: 800-476-4103 Simi Valley, CA: 800-423-0150 Fax: 864-834-3518 www.tsbrass.com This Space for Architect/Engineer Approval Job Name Date Model Specified Quantity ADA Compliant Customer/Wholesaler Contractor : Architect/Engineer Pop-up qP Drain Assembly Hot Cold 2.2 GPM Male Aerator 9 3/$„ � Removeable Index 1 for Access to Handle [238mm] �� Fastening Screw 6 3/4" Deck Gasket 2 7/16" [63mm], 1/2" NPSM Male Ur—Shanks. Requires 4 7/16" 1 0 [25mm] Openings 411 [112mm] in Mounting Surface 111 [102mm] (2) 1/2" NPSM [25mm] Coupling Nuts Max. C'Top 5 3/4" Note: Faucet Contains Temperature Thickness [147mm] Limit Adjustment. Remove Handle with Hex Key to Access and Reposition + 2 1/411 Stop, to the Left or Right of Original [58mm] Position for Lower or Higher Maximum Temperature Product Specifications: Drawn Checked Approved 4" Centerset Single Lever Faucet, Long Handle, ARH DHL JHB 1/2" NPSM Male Inlet Shanks, Pop-up Drain, Temperature Limit Stop & Ceramic Cartridge Scale: Date: 1 :4 07/21/08 Sheet: 1 of 2 _ '' T&S BRASS AND BRONZE WORKS, INC.. Model No. 2 Saddleback Cove/ P.O. Box 1088 U` B-2710-LH Travelers Rest,SC 29690 REG.#A2601 Item No.. ISO#9001 Travelers Rest, SC: 800-476-4103 Simi Valley, CA: 800-423-0150 Fax: 864-834-3518 www.tsbrass.com ITEM SALES NO. DESCRIPTION 1 013429-45 B-2710 Long Handle, Single Lever 2 014173-45 Index, Temperature 3 016675-45 Set Screw 4 013111-45 B-2710 Cartridge Assembly 5 015400-45 Limit Switch 6 016663-45 Locking Nut 7 016661-45 Trim Ring 8 014167-45 Deck Gasket 9 000999-45 Brass Lock Washer 10 016673-45 Shank Nut 3 1. 11 000958-20 Coupling Nut 1 �• 1 12 B-0898 Pop-up Assembly 13 016671-45 Aerator 2.2 GPM 7 6 2 - - _ 5 12 1 1 4 13 $) 10 A � 11 Product Specifications: Drawn Checked Approved 4" Centerset Single Lever Faucet, Long Handle; ARH DHL JHB 1/2" NPSM Male Inlet Shanks, Pop-up Drain, Scale: Date: Temperature Limit Stop & Ceramic Cartridge 1 :4 07/21/08 Sheet: 2 of 2