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HomeMy WebLinkAboutBAYBRIDGE CLUB - FOOD Baybridge Club 106 Bassett Ln. #1 Hyannis �- 34 i y Town of Barnstable BOARD OF HEALTH O John T.Norman P Board of Health Donald A.Gaudagnoli,M.D. BARNSTABLE � F.P.(Thomas)Lee,. 9A ' Daniel Luczkow,M.D. Alt. 200 Main Street, Hyannis, MA 02601 Avw�a�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: 911 Issue Date: 01/01/2022 DBA: BAYBRIDGE CLUBHOUSE OWNER: VINFEN CORP Location of Establishment: 106 BASSETT LANE - UNIT#1 HYANNIS„ MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 25 OutdoorSeating: 0 Total Seating: 25 FEES FOOD SERVICE ESTABLISHMENT: $5.00 YEAR. 2022 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2022 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: MOBILE-ICE CREAM: Q� FROZEN DESSERT: Thomas A. McKean, RS, CHO, Health Agent FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: For Office Use Only: Initials: Town of Barnstable . Date Paid Amt Pd,,�,�� : Inspectional Services $ '"AS& 1 639. `�� Public Health Division Check# QED MA'S� Thomas McKean,Director 'n 6 Q 200 Main Street, Hyannis,MA 02601 Office: 508-862-4644 Fax: 508-790-6304 APPLICATION FOR PERMIT TO OPERATE Aj FFOOOD`ESTABLISHMENT DATE NEW OWNERSHIP RENEWAL NAME OF FOOD ESTABLISHMENT , ' ADDRESS OF FOOD ESTABLISHMENT: � � 7�'I L-l' Y„ I \��fi��L U MAILING ADDRESS(IF DIFFERENT FROM ABOVE): E-MAIL ADDRESS: Co o V \1 L ' l� 1—10 TELEPHONE NUMBER OF FOOD ESTABLISHMENT: ( ) -77�(- TOTAL NUMBER OF BATHROOMS: WELL WATER:YES NO �... (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: SEASONAL: DATES OF OPERATION:L Il 6fl)v�kO )Al ,JI/ �c3 NUMBER OF SEATS: INSIDE: 4-R OUTSID�E TOTAL: SEATING: MUST OBTAIN A COMMON VICTUALLER'S LICENSE FROM LICENSING DIV. ***OUTSIDE DINING REMINDER*** OUTSIDE DINING,MUST BE APPROVED BY THE HEALTH DIV.AND LICENSING,AND MEET OUTSIDE DINING REQUIREMENTS. IS WAIT STAFF PROVIDED FOR OUTSIDE DINING? /y y IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S). TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW) ✓FOOD SERVICE L U 111 r RETAIL FOOD-ONLY required for TCS foods(foods requiring refrigeration/freezer) BED&BREAKFAST CONTINENTAL BREAKFAST COTTAGE FOOD INDUSTRY(formerly residential kitchen) MOBILE FOOD FROZEN DAIRY DESSERT MACHINES ...(MONTHLY LAB ANALYSIS REQUIRED) CATERING...(CATERING NOTICE REQUIRED BEFORE EVENT(SEE PAGE#2) *** SEASONAL,MOBILE & NEW FOOD ONLY*** REQUIRED TO CALL HEALTH DIV.FOR INSPECTION PRIOR TO PERMIT BEING ISSUED PLEASE CALL 508-862-4644 Q:\Application FormsTOODAPP 2020.doc r - OWNER INFORMATION- FULL NAME OF APPLICANT• / '/ `f SOLE OWNER: YES/ O D.O.B /d S OWNER PH ,�eNE# U 0 — 7 7 �(fi ADDRESS O CORPORATE OWNER: a r / CORPORATE ADDRESS: PERSON IN CHARGE OF DAILY-OPERATIONS: List(2) Certified Food Protection Managers AND at least(1)Allergen Awareness Certified Staff l 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 Y/rn WO K r 6 d� zd� I , � , a�1. � - � , �� , z ,�11-ca SIGNATURE OF APPLICANT DATE ***FOOD POLICY INFORMATION*** SEASONAL FOOD SERVICE:AL 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 1 st to Dec.31 s`each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC 1 st. Q\Application FonnsT00DAPP REV3-2014.doc Town of Barnstable BOARD OF HEALTH John T.Norman Board Of Health Donald A.Gaudagnoli,M.D. SARNST4BM Paul J.Canniff,D.M.D. MA ° F.P. Thomas Lee Alternate 4 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: 911 Issue Date: 01/01/2021 DBA: BAYBRIDGE CLUBHOUSE OWNER: VINFEN CORP Location of Establishment: 106 BASSETT LANE - UNIT#1 HYANNIS„ MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 25 OutdoorSeating: 0 Total Seating: 25 FEES FOOD SERVICE ESTABLISHMENT: $5.00 YEAR. 2021 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2021 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: MOBILE-ICE CREAM: Q FROZEN DESSERT: Thomas A. McKean, RS, CHO, Health Agent FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: For Office Use • Initials: "'E t°'+. Town of Barnstable avlao T ~Q` � Date Paid AMU$ BARNABLE,ST : Inspectional Services crif ces ^ y mass. 8, Check# ' Cash Fo39 `. Public Health Division 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 1, �Z ` NEVI'OWNERSHIP RENEWAL )J NAME OF FOOD ESTABLISHMENT: dy . / 5 01fts- ADDRESS OF FOOD ESTABLISHMENT: Co S/ M ����( MAILING ADDRESS(IF DIFFERENT FROM ABOVE): E-MAIL ADDRESS: TELEPHONE NUMBER OF FOOD ESTABLISHMENT: CW6 TOTAL NUMBER OF BATHROOMS: a WELL WATER:YES NO ..(ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: SEASONAL: DATES OF OPERATION:—/_/ TO NUMBER OF SEATS: INSIDE: OUTSIDE: TOTAL: SEATING: MUST OBTAIN A COMMON VICTUALLER'S LICENSE FROM LICENSING DIV. ***OUTSIDE DINING REMINDER*** OUTSIDE DINING MUST BE APPROVED BY THE HEALTH DIV.AND LICENSING,AND MEET OUTSIDE DINING REQUIREMENTS. IS WAIT STAFF PROVIDED FOR OUTSIDE DINING? 1712) IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S). 6 TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW) FOOD SERVICE RETAIL FOOD-ONLY required for TCS foods(foods requiring refrigeration/freezer) BED& BREAKFAST CONTINENTAL BREAKFAST COTTAGE FOOD INDUSTRY(formerly residential kitchen) MOBILE FOOD FROZEN DAIRY DESSERT MACHINES ... (MONTHLY LAB ANALYSIS REQUIRED) CATERING ...(CATERING NOTICE REQUIRED BEFORE EVENT(SEE PAGE#2) *** SEASONAL,MOBILE & NEW FOOD ONLY*** REQUIRED TO CALL HEALTH DIV.FOR INSPECTION PRIOR TO PERMIT BEING ISSUED PLEASE CALL 508-862-4644 Q:\Application FormsTOODAPP 2020.doc OWNER INFORMATION- FULL NAME OF APPLICANT SOLE OWNER: Y/`ES/(D//NO/ D.O.B �� �� :S� OWNERPHONE# 1 776_11�7 ADDRESS ly �/ �5� �� /�`� CORPORATE OWNER: IZIN CORPORATE ADDRESS: fg,2 PERSON IN CHARGE OF DAILY OPERATIONS: List(2) Certified Food Protection Managers AND at least(1)Allergen Awareness Certified Staff All FOOD ESTABLISHMENTS must have 1 Certified Food Protection Manager PER SHIFT. **ATTACH COPIES OF CERTIFICATES** The Health Div. will NOT use past years' records. You must provide new copies and POST THE CERTIFICATES at your food establishment. Certified Food Managers Expiration Date Allergen Awareness Expiration Date 1. bU dry / l 1T f 1.pa 1nefAj3131)df-q /,112 l o9";L Io 2 o SIGNATURE OF APPLUUNT DATE ***FOOD POLICY INFORMATION*** SEASONAL FOOD SERVICE: All seasonal food establishments,including mobile trucks must be inspected by the Health Div. prior to opening!! Please call Health Div. at 508-862-4644 to schedule your inspection. Please call at least(7)days in advance. FROZEN DAIRY DESSERTS: Frozen desserts must be tested by a State Certified lab prior to opening and monthly thereafter, with sample results submitted to the Health Div. Failure to do so will result in the suspension or revocation of your Frozen Dessert Permit until the above terms are met. CATERING POLICY: Anyone who caters within the Town of Barnstable must notify theTown by fax or mail prior to catering event. You must complete a catering notice found at http://www.townofbarnstable.us/henithdivision/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 I st to Dec. 3I't each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC Ist. Q:\Application FonnsTOODAPP REV3-2019.doc Town of Barnstable BOARD OF HEALTH John T.Norman Board of Health Donald A.Gaudagnoli,M.D. ¢ARNSTABLF- Paul J.Canniff,D.M.D. MA&'k F.P. Thomas Lee Alternate 1619. 200 Main Street, Hyannis, MA 02601 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 Y 305A, 305B, 146, 189 and 189A; Chapter 111, Sections 5 and 127A, a permit is hereby granted to: Permit No: 911 Issue Date: 08/12/2020 DBA: BAYBRIDGE CLUBHOUSE OWNER: VINFEN CORP Location of Establishment: 106 BASSETT LANE HYANNIS, MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES SE-asonal: IndoorSeating: 25 OutdoorSeating: 0 Total Seating: 25 FEES FOOD SERVICE ESTABLISHMENT: $5.00 YEAR. 2020 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2020 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: MOBILE-ICE CREAM: Qn FROZEN DESSERT: Thomas A. McKean, IRS, CHO, Health Agent FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: Op1HE 1p� For Office Use Only: Initials: Town of Barnstable Date aid Amt Pd$ BARNSTABLE, : inspectional Services P . s`0� Public Health Division Check# Cash Thomas McKean, Director 200 Main Street,Hyannis,MA 02601 Office: 508-862-4644 Fax: 508-790-6304 APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE 8/6/2020 NEW OWNERSHIP RENEWAL x(Relocated Program) NAME OF FOOD ESTABLISHMENT: Vinfen's Baybridge Clubhouse ADDRESS OF FOOD ESTABLISHMENT: 106 Bassett Lane, Hyannis Unit#1 MAILING ADDRESS(IF DIFFERENT FROM ABOVE): Same as above(this clubhouse was previously located at 278 Main St. E-MAIL ADDRESS: couhigt@vin-en.org TELEPHONE NUMBER OF FOOD ESTABLISHMENT: 5( 08 ) 778 - 4234 TOTAL NUMBER OF BATHROOMS: 2 WELL WATER: YES NO x ... (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: Yr Round SEASONAL: DATES OF OPERATION: / / TO NUMBER OF SEATS: INSIDE: 40 OUTSIDE: TOTAL: 40 SEATING: MUST OBTAIN A COMMON VICTUALLER'S LICENSE FROM LICENSING DIV. ***OUTSIDE DINING REMINDER*** OUTSIDE DINING MUST BE APPROVED BY THE HEALTH DIV.AND LICENSING AND MEET OUTSIDE DINING REQUIREMENTS. IS WAIT STAFF PROVIDED FOR OUTSIDE DINING? N/A IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S)? N/A TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW) x 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) ***This is a private club not selling food to general public--DMH clubhouse*** *** 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 f OWNER INFORMATION: FULL NAME OF APPLICANT Kristopher Howard SOLE OWNER: YES/NO D.O.B N/A OWNER PHONE#617.441.1885 ADDRESS Same as below CORPORATE OWNER:Vinfen Corporation (Filled out by Kris Howard 617-441-1885) CORPORATE ADDRESS: 950 Cambridge St, Cambridge, MA 02141 PERSON IN CHARGE OF DAILY OPERATIONS: Tom Couhig 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 Aller>en Awareness Expiration Date 1. Pam Bouldry 1 /14 / 25 1. Pam Bouldry 3 /15 /22 2. Damion Gilmour 10 /16 122 08 /07 /2020 SIGNATURE OF APPLICANT DATE ***FOOD POLICY INFORMATION*** SEASONAL FOOD SERVICE: All seasonal food establishments,including mobile trucks must be inspected by the Health Div. prior to opening!! Please call Health Div.at 508-862-4644 to schedule your inspection. Please call at least(7)days in advance. FROZEN DAIRY DESSERTS: Frozen desserts must be tested by a State Certified lab prior to opening and monthly thereafter, with sample results submitted to the Health Div. Failure to do so will result in the suspension or revocation of your Frozen Dessert Permit until the above terms are met. CATERING POLICY: Anyone who caters within the Town of Barnstable must notify theTown by fax or mail prior to catering event. You must complete a catering notice found at http://www.townofbarnstable.us/healthdivision/applications.asp. OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. NOTICE: Permits run annually from January 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 Forms\FOODAPP REV3-2019.doc TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: Date: Page:# of po OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30A.m. ' BARN ABLE. • 200 MAIN STREET s:so.a:so P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified p a3. `0� HYANNIS, MA 02601 Soe N FFRI No Reference R-Red Item PLEASE PRINT CLEA LY rFO MPrp FOOD ESTABLISHMENT INSPECTION REPORT Name Date a of Tvoe of Inspection Address' Risk F 29 service Reutineectio �•ly •� 6 Level PPEvioQs�IF spection 14 Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint lag Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other Inspector Out: Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals IV V FOOD FROM APPROVED SOURCE TIMEITEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑ 20.Time As a Public Health Control ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY 1 c1 ❑ 11.Good Hygienic Practices ❑22.Posting of Consumer Advisories I 11 Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations �/ ] Critical(C)violations marked must be corrected immediately. (blue&red items) G Corrective Action Required: ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction:Based on an inspection today,the items ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel FC-2 590.003 g ( )( ) This report,when signed below b a Board of Health member or its agent - - - P 9 Y 9 A-Zero critical violations and no more than anon-critical violations. F-3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations re ardless of the number of critical,results in an F. 25.Equipment and Utensils B=One critical violation and less than 4 non-critical violations g (FC-4)(590.005) cited in this report may result in suspension or revocation er 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 (FG-5)(590.006) establishment permit and cessation of food establishment operations. If 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than 9 non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violations observed,7 to 8 non-critical violations. If 1 critical refrigeration. 29.Special Requirements (590.009) receipt within 10 days of recei t of this order. violation,4 to 8 non-critical violations=C. 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 Sig Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N / u��fit.f /�� el 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 FROWCONTAMINATION PROTECTION FROM CHEMICALS _._. 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* F 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* f 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* 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 Se azation-Storage*Applicants* - - - 3-302.11(A) Food Protection* P g 20 Time as a Public Health Control 7-202.11 Restriction-Presence and Use* 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 3-501.19 Time as a Public Health Control*Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.004 11 Variance Requirements 590.003(G) Reportin 3-304.11 Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions* ( ) q g by Person in Charge* Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* * 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Rrated or of Food 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition ofAdulterated 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* r 4- Food and Water From Regulated Sources g - - Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111. Manual Warewashing-Hot Water - 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetical] Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served Y P 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURECONTROLS 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 Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Ef cti-11112001 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min* Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) I Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 4-703.11 Methods of Sanitization-Hot Water and 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS Stuffing Containing Fish,Meat,Poultry or 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* g g �' 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- Sources * Ratites-165°F 15 sec* in mobile food,temporary and residential 10 Proper,Adequate Handwashing g' P �' 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks-I45°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 * 11 Good Hygienic Practices 1.7 Reheating for Hot Holding practices should be debited under#29-Special 3-201.17 Game Animals Requirements. 5 Receiving/Condition 2-401.I1 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165'F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3-403.11 C Commercial] Processed RTE Food-140°F* (Blue Items 23-30) 3-202.15 Package Integrity ( ) Y Critical and non-critical violations,which do not relate to the foodbome * 12 Prevention of Contamination from Hands 3-403.11E Remaining Unsliced Portions of Beef Roasts* 3-101.11 Food Safe and Unadulterated ( ) g illness interventions and risk factors listed above,can be found in the 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections o the Food Code and 105 CMR 590.000 8 Tags/Records:Shellstock P 9 fo g f * 13 Handwashing Facilities 3-501.14 A CoolingCooked PHFs from 140°F to 70°F 3-202.18 Shellstock Identification ( ) 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Item Good Retail Practices FC 590.000 Tags/Records:Fish Products um 5-203.11 Numbers an P d Ca pacifies* 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 009 29. 1 Special Requirements 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. `�p.ME rogti TOWN OF BARNSTABLE _ HEALTH wsPECTORs Establishment Name: Date- age: ._.,of P o OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30A.M. BARNSTABLE. • 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified y� mAss. MON.-FRI. A ,639•p�0� HYANNIS,MA 02601 sos-ass-as4a No Reference R-Red Item. PLEASE PRINT CLEARLY 'EO1AP+ FOOD ESTABLISHMENT INSPECTION REPORT Name / Date Type of section V l OF Routine Address r " Risk od Service ection Level Previous Inspection - Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other Inspector Out: Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ �_ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands _ ❑ 1.PIC Assigned'/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIMEITEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑ 20.Time As a Public Health Control ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items] Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or Overall Rating 01 (3 ;_ 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 insuspension r revo B=One critical violation and less than 4non-critical violations 9 ( )( ) p y o cation of the food if no critical violations observed,4 to 6von-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 o la 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 i non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violations observed,7 to 8 n violations tical violations. If 1 critical refrigeration. within 10 days of receipt of this order. violation,4 to 8non-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 D-A-n4"I(5 Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC' Igna re .P_rin Self Service .1 0 Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen? Y N Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003 A Assi ment of Responsibility* 8 Cross-contamination Law Cooled to 41°F/45°F Within 4 Hours* ( ) gn14 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 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F 15 Poisonous or Toxic Substances 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[0 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 7-202.11 Restriction-Presence and Use* 20 Time as a Public Health Control 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 590.003(G) Reportin by Person in-Charge* 3-304.11 Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions* ( ) q g 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 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 Hermeticall Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served Y P 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Wazewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or Equipment 5-101.11 Drinking Water from an Approved System* * gg Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Effec"°e innooi 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 of qui of Utensils and Food 3-401.11(A)(2) Ralitus,Lijected 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 Sanitiza[ion-Hot Water and 3-201.15 Molluscan Shellfish from NSSP Listed Stuffing Containing Fish,Meat,Poultry or 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- Chemical* * Ratites-165°F 15 sec* in mobile food,temporary and residential Sources g• P �' 10 Proper,Adequate Handwashing Game and Wild Mushrooms Approved By * 3-401.11(C)(3) Whole-muscle,Intact 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* 3-403.11(C) Commercially Processed RTE Food-140°F* (Blue Items 23-30) 12 Prevention of Contamination from Hands Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 1 g 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 Cooling Cooked PHFs from 140°F to 70°F (A) g Convenient/ 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 * 23. Management and Personnel FC-2 .003 Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours 9 Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction* 5-204.11 Location and Placement* 3-501.14(B) * 5-205.11 Accessibility,Operation and Maintenance Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .006 3-402.12 Records,Creation and Retention Within 4 Hours 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures 6-301.11 Handwashing Cleanser,Availability 28. 1 Poisonous or Toxic Materials FC-7 .008 HA Plans 6-301.12 1 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:590Fofmback6-2doc *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. `pp THE ro TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: Date: age: of ,o P OFFICE HOURS PUBLIC HEALTH DIVISION e:00-9:30A.M. BARNSfABLE. • 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified M ss .0� HYANNIS, MA 02601 M°N.-PRI. No Reference R-Red Item PLEASE PRINT CLEARLY �o a s0&-862-464a 'FDN1" FOOD ESTABLISHMENT INSPECTION REPORT Name Dale-6/ T aL Type of Inspection ` O ration. Address Risk ood c Re-ins ecti Level tion Telephone Residential Kitchen Date: Mobile re-o e Owner HACCP Y/N Temporary ec Illness Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP y In: Other t 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) ❑ i Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating 1716.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 1718.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 I , Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations `� Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. ; '� ❑ Voluntary Compliance ❑,Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction Order for Correction:Based on an insp ction 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. B=One critical violation and less than 4npn-critical violations re g 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than 9 non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of be in writing and submitted to the Board of Health at the above address violations observed,7 to 8 non-critical violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials (FC-7)(590.008) 9 violation,4 to 8npn-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§ignature Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen? Y N Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination L 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.* Additives* 19 PHF Hot and Cold Holding 2-]03.11 Person-in-Chazge Duties 3-302.14 Protection from Unapproved Contamination from Raw Ingredients 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F 1=515 Poisonous or Toxic Substances 590.004(F) EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* Other g g 3-501.16(A) Hot PHFs Maintained At or Above 140 F* 2 590.003 C Res * 7-102.11 Common Name-Working Containers* ° * ( ) Responsibility of the Person-in-Charge to Require Reporting b Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130 F Applicants* g Y3-302.11(A) Food Protection* 7-201.11 Separation-Storage* Y0 rime as a Public Health Control Restriction-Presence and Use*590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 7-202.11 R 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* 7.202.12 Conditions of Use* PP P3-304.11 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 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 � � P Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetical] Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served Y P 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* 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* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System* gg Not Otherwise Processed to Eliminate Equipment* 590.006(A) Bottled Drinking Water* 3401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* eg«nve innooi 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3 401.11(A)(2) Ratites,Injected Meats-155"F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 4-703.11 Methods of Sanitization-Hot Water and 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS Stuffing Containing Fish,Meat,Poultry or 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* g g � 590.009(A)-(D) Violations of Section 590.009(A)-(D)-in cater- Ratites-165°F 15 sec* Sources* ing,mobile food,temporary and residential 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodbome illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 1 7 Reheating for Hot Holding practiRequirements. rhos]d 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* 3-403.1](B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3-403.11 < * (Blue Items 23-30) 3-202.15 Package Integrity (C) Commercially Processed RTE Food-140°F Critical and non-critical violations,which do not relate to the 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 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 an P d Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 3-402.11 Parasite Destruction* 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 * 5-205.11 Accessibility,Operation and Maintenance Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 590.004( Records,Creation and Retention Within 4 Hours 26. Water,Plumbing and Waste FC-5 .006 90.0J) 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:590Forrnback6-2doc 'Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. 'Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. _ P`oF`"�'aiti TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: Date:LA age: of o OFFICE HOURS BARE, PUBLIC 2 0 MAIN HEALTHT DIVISION 3:30-4:30 A.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified 3:30-4:30 P.M. M.q MON.-FRI. No Reference R-Red Item PLEASE PRINT CLEARLY HYANNIS,MA 02601 �o - 508-862-4644 FOOD ESTABLISHMENT INSPECTION REPORT LK115 Name 4 Dat e of Tyoe of Inspection er Routine VIL Address Risk ervice R spectio Level Re� P coon Telephone Residential Kitchen Date: Mobile re-opera ion Owner HACCP Y/N Temporary usp Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other Inspector Out: Each violation checked requl es an explanation on the narrative page(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and RiskViolations Related to FoodborneIllness 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 07 If 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) c ❑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 to Good Retail PracticeS(Blue ItemS�Items) Total Number of Critical Violations (Q•,l( fl 3 ell Critical(C)violations marked must be corrected immediately. (blue&red items) fJ v Corrective Action Required: ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction Order for Correction:Based on insp VVVcttio___n 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,Plumbing and Waste if no critical violations observed,4 to 6rion-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot g (FC-5)(590.006) establishment permit and cessation of food establishment operations. If back-up,sews If no critical water, and less than 9 non-critical viola tions l vi ritica oa s . , a 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 c g p,infestation of rodents or insects,or lack of 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violations observed,7 to 8 non-critical violations. If 1 critical refrigeration. within 10 days of receipt of this order. violation,4 to 8 non-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 ignature Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N a Dumpster Screen v 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 15 590.004(F) Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41 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* 7-102.11 3-501.16A Common Name-Working Containers* ( ) 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 Se azation-Storage* Applicants* 3-302.11(A) Food Protection* P g 20 Time as a Public Health Control 7-202.11 Restriction-Presence and Use* 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.004 11 Variance Re uirements 3-304.11 Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions* ( ) q 590.003(G) Reporting by Person in Charge* Contamination from the Consumer 3 590.003(D) I Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Reared 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 Warewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetical] Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served Y * Pe 7-206.13 Tracking Powders,Pest Control and 3-801.11(C) Unopened Food Package Not Re-Served* 3-201.13 Fluid Milk and Milk Products 4-501.112 .Mechanical Wazewashing-Hot Water Monitoring 3-202.13 Shell Eggs* Sanitization Temperatures* TIMEITEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 18 Proper Cooking Temperatures for PHFs - CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* 3-401.11A(1)(2) Eggs-155°F 15 sec Concentration and Hardness* 22 3-603.11 Consumer Advisory Posted for Consumption of 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* 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Eg dive 1/I12001 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and StuffingContaining Fish,Meat,Poultry or 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* g 590.009(A)-(D) Violations of Section temporary and - ide in cater- 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 Authority 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 1 Reheating for Hot Holding practices should be debited under#29-Special Requirements. 5 Receiving/Condition 2-001.11 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 Critiral 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) i Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 8 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 13 Handwashing Facilities 3-501.14 A CoolingCooked PHFs from 140°F to 70°F 3-203.18 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 an P d Ca pacifies* 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 128. 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* S.590Forrnback6-2doc 'Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. 'Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: "°" Date: Page:�of �. P� OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30A.M. - - BARNSTABLE. = 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified as9 .0� HYANNIS, MA 02601 MON.-FRI. No Reference R-Red Item PLEASE PRINT CLEARLY �A,ED ,.. FOOD ESTABLISHMENT INSPECTION REPORT 508-862A644 Name Date T of T o In c io O era O 5 Routine "' `CL Address 9 } l Risk ood Se e-inspection 1 Level Retail Previous Inspection Telephone Residential Kitchen Date: _ Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness ` Caterer General Complaint Person in Charge(PIC) ��('�- Time j� Bed&Breakfast HACCP'p" Other In: l Inspector vl )-D Out: Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. -s wr�� - 1 I Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ wb� vX Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ ljf� 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 4� 'v Handwash Facilities 5 I ff�"__� EMPLOYEE HEALTH PROTECTION FROM CHEMICALS 0&CL ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals //r �1 �,b S FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) l/Ll� ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑5.Receiving/Condition ❑ 17.Reheating 1716.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding f PROTECTION FROM CONTAMINATION ❑20.Time As a Public Health Control a'l 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 ` /1 ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories ] Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) a- Corrective Action Required: ® No ® Yes Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ® Emergency Suspension C N Official Order for Correction:Based on an inspection today,the items ❑ Embargo ❑ Emergency Closure ❑Voluntary Disposal ❑ Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4 590.005 B=One critical violation and less than 4 non-critical violations 9 )( ) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6von-critical violations=B. 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If Seriously Critical Violation=F is scored automatically if: no hot 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than 9 non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of 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 8 non-critical violations=C. 29.Special Requirements (590.009) y p 30.Other DATE OF RE-INSPECTION: Inspector's ignature Print: 31.Dumps screened from public view L)�� Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N Si's nature Print: #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC g Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N �iP IS. A® � ►/1 Q ! /�jb� Dumpster Screen? Y N (/ L v " Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions ;off 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 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-]03.11 Person-in-Chazge Duties 3-302.14 Protection from Unapproved Additives* Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F 590.004(F) EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* Other* g3-501.16(A) Hot PHFs Maintained At or Above 140°F* 2 590.003(C) Responsibility of the Person-in-Charge to 7-102.11 Common Name-Working Containers* * Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130'F 7-201.11 Separation-Storage* Applicants* 3-302.11(A) Food Protection* - P g 20 Time as a Public Health Control 7-202.11 Restriction-Presence and Use* 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.004(11) Variance 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 WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition ofAdulterated or Contaminated Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Warewashing Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetically Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served*7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* SanitizationTemperatures* TIME/TEMPERATURECONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11 A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 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* sg cnvc mrzooz 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 * 3-201.14 Fish and Recreational) Caught MolluscanEquipment* 3 401.11(A)(2) Ratites,Injected Meats-155°F 15 sec Y g Contact Surfaces of Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and Stuffing Containing Fish,Meat,Poultry or 590.009(A)-(D) Violations of Section 590.009 A D)in cater- 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* ( )- * 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 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* 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 ( )( )(b) 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 1 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES 3-202.15 Package Integrity* 3-301.12 Preventing Contamination When Tasting* 3-403.11(C) Commercially Processed RTE Food-140°F* (Blue Items 23-30) Critical and non-critical violations,which do not relate to the 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 * 3-501.14 A 3-202.18 Shellstock Identification 13 Handwashing Facilities ( ) 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 Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 5-20411 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 . 3-402.11 Parasite Destruction* Temperature Ingredients to 41°F/45'F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients' Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. 1 Poisonous or Toxic Materials FC-7 .008 HACCP Plans 1 6-301.12 Hand Drying Provision 129. 1 Special Requirements .009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Formback6-2doc *Denotes critical 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. 4 TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: Date: Page: of OFFICE HOURS Lic BARNSTABLE. • PUB200 MAINHEALTH LSTREEET 3:30-4:30 P.M. DIVISION : 0- :30A.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified 639• .0� HYANNIS,MA 02601 MON.-FRI. No Reference R-Red Item PLEASE PRINT CLEARLY �p'to a 508-862-4644 FOOD ESTABLISHMENT INSPECTION REPORT Name rJ v � Date I2 e of T e-ofInspection r O era i outine Address ( Risk Food Service e-inspection Level Previous Inspection Telephone Residential Kitchen Date: p vw Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness > v Caterer General Complaint t Time Bed&Breakfast HACCP (fry' Person in Charge(PIC) In: Other Inspector Out: Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ` -�/' L- ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities Li uVv ' l� Q` EMPLOYEE HEALTH PROTECTION FROM CHEMICALS 14e ❑ 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 Asa Public Health,Control eparation!Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HSP ❑ 10,Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) / Corrective Action Required: ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction: Based on an inspection today,the items ❑ Embargo ❑ Emergency Closure ❑Voluntary Disposal ❑ Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations 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 4von-critical violations 9 )( ) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than i non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of ( )( ) be in writing and submitted to the Board of Health at the above address violations observed,7 to anon-critical violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials FC-7 590.008 9 violation,4 to 8non-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: A / n, 31.Dumpster screened from public view / (( r 1 SOi Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N /�- #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Signat Are Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N L/V" - r�'® V1 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 Law Cooled to 41°F/45'F Within 4 Hours* ( ) g14 Food or Color Additives * * 3-501.15 Cooling Methods for PHFs. 590.003(B) Demonstration of Knowledge 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives 2-103.11 Person-in-Charge Duties Cooked and RTE Foods.* 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 EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers*7-102.11 Common Name-Working Containers 590.004(F) * 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* Applicants 3-302.11(A) Food Protection* 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* 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) I Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Rered or 7-204.12 Chemicals for Washing of Food* Produce,Criteria* HSP HIGHLY SUSCEPTIBLE POPULATIONS 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 Warewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetically Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs - CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System* * gg Not Otherwise Processed to Eliminate Equipment 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Effective inrzooi 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 Cough[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,Poultry or 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* g g tr 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- Sources* ing,mobile food,temporary and residential 10 Proper,Adequate Handwashing Ratites-165°F 15 sec*3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145'F* kitchen operations should be debited under Game and Wild Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165*F* foodborne illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special Requirements. 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tastin * * (Blue Items 23-30) 3-202.15 Package Integrity g g 3-403.11(C) Commercially Processed RTE Food-140°F Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 3-202.18 Shellstock Identification* 13 Handwashing Facilities 3-501.14(A) Cooling Cooked PHFs from 140'F to 70'17 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41'F/45'F Item Good Retail Practices FC 590.000 Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 3 402.11 Parasite Destruction* 5-204.11 'Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 * 5-205.11 Accessibility,Operation and Maintenance Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients` Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. 1 Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 129. 1 Special Requirements 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:590Formback&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� ro9 TOWN OF BARNSTABLE. HEALTH INSPECTOR,s Establishment Name: _Date. Page: of OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30 A.M. BARNSTABLE. ` 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF.CORRECTION Date Verified � MASS. HYANNIS,MA 02601 MON.-FRI. No Reference R-Red Item PLEASE PRINT CLEARLY A .a39•a ' rf°Mx� FOOD ESTABLISHMENT INSPECTI N REPORT 508$62-0644 Name46711 Dale a] mae of Tyoe of Ins ection O pn Ro / Address Risk / F od Service e-inspection' Lever ction _ ae Telephone Residential Kitchen 3atE p Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other Inspector Out: Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑ 4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating ❑6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑ 20.Time As a Public Health Control ❑8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑9.Food Contact Surfaces Cleaning and Sanitizing ❑21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY 6 ❑ 11.Good Hygienic Practices ❑22.Posting of Consumer Advisories l�(J� Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations 1 OL Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction: Based on an inspection today,the items Embargo Emergency Closure Voluntary Disposal checked indicate violations of 105 CMR 590.000/Federal Food Code. ❑ g ❑ g y ❑ ry P Other: 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food B-One critical violation and less than 4 non-critical violations 26.Water,Plumbing and Waste if no critical violations observed,4 to 6von-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot g (FC-5)(590.006) establishment permit and cessation of food establishment operations. If 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 cal violations. . f critical water,sewage back-up,infestation of rodents or insects,or lack of 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violations observed,7 to anon-critical violations. If 1 critical refrigeration. within 10 days of receipt of this order. violation,4 to 8non-critical violations=C. w 29.Special Requirements (590.009) y p 30.Other DATE OF RE-INSPECTION: Inspect is Sig ture Print: 31.Dumpster screened from public view. Permit Poste4,4- Y N Grease Trap Previous Pumping Date Grease Rendered Y N / #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC',Signature Print: .SEIf Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen? Y N Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 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.* * 19 PHF Hot and Cold Holding 2-103.11 Person-in-Chazge Duties 3-302.14 Protection from Unapproved Additives 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 590.004(F) EMPLOYEE HEALTH 3-302.1](A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 2 590.003(C) Responsibility of the Person-in-Charge to Other* * 3-501.16(A) Hot PHFs Maintained At or Above 140'F 7-102.11 Common Name-Working Containers * Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F 7-201.11 Separation-Storage* Applicants* 3-302.11(A) Food Protection* P g * 20 Time as a Public Health Control 7-202.11 Restriction-Presence and Use 590.003(F) Responsibility of A Food Employee or An 3-501.19 Time as a Public Health Control* 3-302.15 Washing Fruits and Vegetables Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.004 11 Variance Requirements 590. (G) Reporting by Person in Charge* 3-304.11 Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions* ( ) q 003 Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 7d3-306.14(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* 4-501.111 Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetical] Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served Y P 7-206.13 Tracking Powders,Pest Control and * 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served 3-202.13 Shell Eggs* I Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of * 4-601.11(A) Cl Equipment* Utensils and Food Contact Surfaces of E s-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or 5-101.1 1 Drinking Water from an Approved System * gg Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* effe crivc uuzooi 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 Stuffing Containing Fish,Meat,Poultry or 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* g g � 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- * Ratites-165°F 15 sec* in mobile food,temporary and residential Sources g• P arY 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By 2-301.11_ Clean Condition-Hands and Arms* Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodborne illness interventions and risk factors. * 2-301.14 When to Wash* 3-401.11 A 1 All Other PHFs,145°F 15 sec* Other 590.009 violations relating to good retail 590.004(C) Wild Mushrooms ( )( )�) 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding Requirements. radicsrho Id 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 non-critical 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 Cooling Cooked PHFs from 140°F to 70°F 3-202.18 Shellstock Identification ( ) g 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* * 23. Management and Personnel FC-2 .003 Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours 9 5-20411 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 . 3-402.11 Parasite Destruction* Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients' Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. 1 Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 129. 1 Special Requirements 009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103 12-1 Conformance with Approved Procedures* S:590Formback6-2doc �! 'Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. �- Suburban Supply Co., Inc. e� Westwood MA 02090 Date Invoice # 781-449-1042 2/3/2021 21-89B DELIVERY NOTES: snip To RE: Baybridge Club 106 Bassett Lane, Suite 1 Hyannis, MA 02601 PO# Rep 1 Qty Item Description 1 NS51 No Spot Rinse 5 GAL PL 1 LTSS Low Temp Sani 5 GAL DR EPA 106342000365253; Hyposchlorite Solution with > 5% but < 16% available chlorine; 8, UN 1791, III; (a.k.a. LCP) Freight Terms: Hazardous Material Emergency Contact: Prepaid *** IMMEDIATE EMERGENCY 1-800-467-4922 DRIVER SIGNATURE / DATE CONSIGNEE (DESTINATION) SIGNATURE / DATE • SUBURBANSUPPLY �s CUSTOMER �f P O, Box 2G06 . ( �= SERVICE/¢SURVEY QWestwood, MA`02090 (78I)4494042 �. :ACCOUNT"Lj, ,�3" Time ' :Date � t . . Address: wb Le, _` wnv+n5 Machine � Model t -Tel#: () - ' ,* Attention f Location (CHECK,ONE) ROUTINE CALL ( )'NIGHT CALL O WEEKEND CALL ( .)EMERGENCY SERVICE ("Ft w z . . PreS O erating Charts leaning E ui ment. s ` Use of Equipment i' Racking ; s Silvei Presoaking;', r` t ,. Changing Tank Watei Cleaning Scrap-Screen p , ITEMS Good TITRATION ; OK 4 1 Di 2 shes�.. ) 8. Pre Wash Temp's,h s 15' ill Valves" ' 2"Glasses - r 2 Purnps 3 X , ,t ,9 .Wa"sh Temp,> tit. 16, .Wash.Tank Arms _ " 23 °Rinse Period 1 a = 3 ;Silvei 10 Rinse Tank Temp ;. 17 Rinse Tai&Arrns. ✓ 24 Racking . , 4 Pot _z 11 Final.Rinse Ternp 18 Final Rinse a 25 Scraping F� a .' , � „ ._:. , . . 5 Sanitation - 12 Final.ki-se PSI, , 19 Rinse`Valves.. 26 ,,Curtains_ s ' 6 :Floors 13'''Ivl-chine'Sam-er. 20r'overflow ;,' ;/` .27 .'Water.,Softener `„. 7.-Meter Read 14.-`By,Pass/.Gal Min' 21 "Drains € -, u k: Y � :,��. t,,, t' � a3$� 4P?'�'S tL °•�}4s.. `' ra.,� � _ �„,�. `v � E.�s l" k � �.s4 4 ca V 7 7- u Y. IAR 4� } Q jP, 21, s, a V CUSTOMER. . SIGNATURE: REP. s APPROVED•' _ 4A, NACLNE a R/hSE `S4NITIZER>SfL /Pf o- y AN, SANIIP:OT "DEL MER 1y"FLOOR "DRAIN'X O{'ENIGRILL,HAND SOAP 3 LAUNDRY'MISC.PROD, ._ PRODUCT: ( a ` STOCK, z -ON HAND: 13 �' , i -ORDER:. w PARTS'/XQUIPMENTORDERE-01, NSTALLEDy. '„g ? QUANTITY gQUANT _ ' 1 /\�'A .r a. xad A L w. _ u -: - oF.HE r TOWN OF BARNSTABLE HEALTH INSPECTORS Establishment Name: Date age Of '4 OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30 A.M. BARNSfABLE. 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified 639• .•� HYANNIS,MA 02601 MON.-FRI. No Reference .R-Red Item PLEASE PRINT CLEARLY 'fen a 508 862-0644 FOOD ESTABLISHMENT INSPECTION REPORT Name Date of Type of Inspection Routine Addre s Risk po=Se ' Re-inspection eve) Re Previous Ins ection Telephone '2M �� C Residential Kitchen Dal Mobile 4iAapgfiElqn Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) Other Bed 8 Breakfast HACCP 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 ' i" l'V ❑ 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 TIMEfrEMPERATURE 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 HS ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories �Yf Violations Related to Good Retail Practices(Blue Itemsl Total Number of Critical Violations Q n^� Critical(C)violations marked must be corrected immediately. (blue&red items) 6.�+ Corrective Action Required: No ❑ Yes Non-critical IN)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 checked indicate violations of 105 CMR 590.000/Federal ❑ Embargo ❑ Emergency.Closure ❑ Voluntary Disposal ❑ Other: 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 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. Seriously Critical Violation=F is scored automatically if: no hot 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than 9 non-critical. If no critical water,sewage back-up,infestation of rodents or insects;or lack of be in writing and submitted to the Board of Health at the above address violations observed,7 to anon-critical violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials (FC-7)(590.008) 9 violation,4 to 8rion-critical violations=C. 29.Special Requirements (590.009) within 10 days of receipt of this order. 30.Other DATE OF RE-INSPECTION: Ins/peecttoor's Signature Print: 31.Dumpster screened from public view ' V \ , C,� �A Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y NIr #Seats Observed Frozen Dessert Machines: Outside Dining Y N IS Ignature Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N �/ Dumpster Screen? Y N J A ff4l A&? �! J Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* F 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41'F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs 2-103.11 Person-in-Charge Duties Cooked and RTE Foods.* * 19 PHF Hot and Cold Holding 3-302.14 Protection from Unapproved Additives Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each * 590.004(F) 7-101.11 IdentifyingInformation-Original Containers 2 590.003(C) Responsibility of the Pelson-in-Charge to Other* g * 3-501.16(A) Hot PHFs Maintained At or Above 140'F* 7-102.11 Common Name-Working Containers Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F* Storage* - Applicants* 3-302.11(A) Food Protection* 7-201.11 Separation g 20 Time as a Public Health Control 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits Restriction-Presence and Use*its 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 _ t 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 8 ) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetical] Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served y * Pe 7-206.13 Tracking Powders,Pest Control and 3-801.11(C) Unopened Food Package Not Re-Served* 3-201.13 Fluid Milk and Milk Products 4-501.112 Mechanical Wazewashing-Hot Water Monitoring 3-202.13 Shell Eggs* ' Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 18 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 5-101.11 Drinking Water from an Approved System* 4-601.11(A) Clean Utensils an Eggs d Food Contact Surfaces of E s-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Effective 1112001 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.l l(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 Stuffing Containing Fish,Meat,Poultry or 590.009(A)-(D) Violations of Section590.009(A)-(D)in cater- Chemical* Ratites-165`F 15 sec* Sources* ing,mobile food,temporary and residential Authority 10 Proper,Adequate Handwashing Mushrooms Approved By 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145'F* kitchen operations should be debited under Game and 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 Preetiees 17 Reheating for Hot Holding Requirements,practices d 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* It 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165'F 2 Minute Standing Tune* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES 3-301.12 Preventing Contamination When Tasting* 3-403.11 C * (Blue Items 23-30) 3-202.15 Package Integrity _ ( ) e` Commercially Processed RTE Food-140°F 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* 3-403.1I(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 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 1 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. (D —E (D S G (D (D e G (D_Enlarged Kitchen Elevation"T_.�ed Kitchen Elevation G .1- U.--El G 1E. K'9 Enlarged Kitchen Elevation G ro" I-E x 0 0 cz Enlarged Kitchen Elevation Pass Through Window Section (D Enlarged Kitchen Plan 4 46 .1......1EEI-E- SKA-4Enlarged Kitchen Elevation o Enlarged Kitchen Elevation Enlarged�Kitchen Kitchen Enlarged Kitchen Elevation wire.12(St.x.S SEE— WALL TYPE:1 yR��:�s.w,wEs'x ows FLOOR/CEILING n.n�vsuwnau TYPE:1 ,V°Ex own 1ON r�vrr.�srwsm,s-o.o. .. murE,e x�,r°E:owd wsr..u:o ro.00E°r r:�E. � a Eusn"o srdwivnE. o LU, LIZ,, L& cL. Restroom Elevation 2 3/tl•-i o• �—' uianox 5¢ F 4 .rzEssre,E st"d sEE su,m .b `vu.ure 000x �F�EnrEnooa W D 3 »,EOE• � .w.�EaEnE«��„"E�.Eow,"w�"�um,E.��E � en spa cuEBl«RIrC.sWJL eE aoEolMiE ros.nsFr io.o xG = /'\ I�1 MUW .E..°un E «s b "mow saEEn«Gn�n�wu `3� �...._................d ......_..__...-...,. •0 61 w"E"wrtdnncdswceuEur m.ne V'h/F. Ee w,,.E—ro—E°rTILE �. LITE ° �oa� °Ewd� •any va- vurE 4 "ErE"T.TAL 1E \_...1. x.a � 3 Restroom Elevation r IT D � ^ "o° C ✓ a o � E ronE ,nd 1 � 0 uvnwwE vixE nEr.nowr,nE.rno i • nss.rs � L, s ? musrn«,a"vrtowvE.xa cr.munuuovs vE,u vure on.row,ena.waw °w"EtlE oo"n"vovs w sc"Evs.nE io aE vs "En rzECEvrm" .-1 '` uE azow"o s".uaE.�E—E °Etl.Eo<. =srEsr.Eow.«; a «oansoE,r Ems,buuEL s` < SE.En n •• w..E V� rES Restroom Elevation ��"- �� .r E«ons 4 _ o 4 wr", n nowwE. 4 ,/d Qo.Er E E w� E of. ° IT w�°En.« x,.°,wood n"tlE"nE 0 =w D nUL-- sEE,rvk.E eE«nr.o w,E k r°"v0O — Q O p ueo g rws""ter _ an sw om°wn' nE wu,."u"c E.E Typical Accessible Sink Detail 1 Proposed First Floor Plan E�n«ooEcd. Al•o0 5 ype°i e McKenzie, Marybeth To: Sid Silveira Subject: RE: 106 Bassett Lane Hi Sid, Thank you for the update and please just have them label the two bay sink as prep. I will make a note on the plan that was approved to show the revision. From: Sid Silveira [mailto:ssilveira@dmsdesign.com] Sent: Thursday, July 23, 2020 2:33 PM To: McKenzie, Marybeth Subject: RE: 106 Bassett Lane Hello Marybeth, I just wanted to follow up on our call regarding the elimination of the prep sink and the option of using the 2 bay sink as a prep sink. Thank you From: Sid Silveira Sent: Thursday, July 23, 2020 2:08 PM To: Marybeth.McKenzie@town.barnstable.ma.us Subject: 106 Bassett Lane Hello Marybeth, I hory?this e-mail finds you well. Please let me know when you have a minute for a call. I have a question on the attached.plan that I need to review with you. �r Thank you ***WE HAVE MOVED! OUR NEW ADDRESS IS:5 ESSEX GREEN DRIVE,SUITE 11A, PEABODY, MA 01960*** Sid Silveira Senior Associate 978.965.3470 x102 DMS DESIGN, LLC ARCHITECTURE&INTERIOR DESIGN MA-NH-ME-CT-RI-SC-FL innoQJ dmsdesign.com 1 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 �1 1.�` 11✓// r KITCHEN- L IR-MOtELW.08 Lt FREEZER-gpCTK:AIR-MODEL N0.081AJI DOUBLE DOOR 49 CU.FT, HEATED HOLDINO CABINET-AVANTCO EOUIPMENL HEATUOS-HEATED V v HOLDING PROOFING CABINET WITH CLEAR DOOR JBAY SINK-TBD �( ` \✓/� Y O SNEEZE GU IR SIN O ��v OS TRAS WASHING SINK-KRGNME METAL HSiOL H4ND SINK WALL MOUNTED O TABINETN-PALS THROUGH WINDOWWATH COUNTERTOP®J6"A.F.F. Fp \ CABINET MATH POOR BELOW TO ACCESS PULLOUT TRASH �+ O2 ® O SOILED DISHTABIE-AOVAK'CETASCO-MODEL NO.6TEELLE0�" BACKSPIASH N1TH PTIN ESE SINK STAINLESSSTEEL LEGS SAL. CR0580.AILS,4TN.IBTAINLESS STEEL WITH GARBAGE DISPOSAL. '[N n1 O O+ OISINASHER-HOBART-AMSELECTDISHWASHER 1 O CLEAN OLSNTASLE-ADVANCE TABCO-MODEL NO.6 VT7 Wk O2 BACKSPLASR r ROLLED FRONT AND SIDE RIMS,STAINLESS STEEL LEGS -77777 10 O O 7 O WO CROSSRAILS,4M,J0"O P 34T1,6 STAINLESS STEEL fi O DRYING RACK-DRYING MCK MOOELRRK6410 O POTRACK-ADVANCE7ABCO-MODELN0.68SBC8.WALMOUWED, SINGLE BAR DESIGN.36"LONG,WBTH 6 PLATED DOUBLE HOOKS POT RACK SHELF-NEWAGE INDUSTRIAL MODEL NO.11'JPRSHELFWATN (\�..• PDT—K.60W K 20'D. TRASH COMPACTOR-KENMORE ELITE 14M 1.4 MLFT.STAINLESS STEEL 2 Enlarged Kitchen Elevation TRASH COMPACTOR 318'=l1MICROWAVE OVEN-PANASONIC.MODEL NO.62 278CU."..1000 ^�� O GASRANG HBEND-MODEL NO.692-0BJ 60"GAS RANGE-6 NON{LOO BURNERS i \• \ ^ �� 'Oi REFRIGERATOR-ARCTICAIR-MODEL NO.00-12 DOUBLE DOOR49 CU FT SINK-SINK WITH GARBAGE WPO6 L I'`��✓ r - 1!'J O STAINLESS STEEL ISLAND-STAINLESS STEEL COUNTERTOP ON ISLAND 6 O 5 IfA200 � n/'1 co c� L O16 O v ( O � 12 O.�,S�,n /°\_ Enlarged Kitchen Elevation 1( 3 r�a A LESSSTEEL COUNTERTCOP MIT HAE ANDN 'NET �+4 CU 0 r,•� ,�..y.1 \ , F i� EXHAUST A2.00 1 O _ HOOD ABOVE O15 � Ao 00 0 0 00 00 — � � O 's O ��5 2 FLni C� � aCi �+�P-1 4 Enlarged Kitchen Elevation 5 Pass Through Window Section i "Enlarged Kitchen Plan .Cj CIS �' TOILET PROVIDE SOLID MOD BLOCKING SHOWN HATCHED, - v v v yv v u ' FULL LITE DOOR PAPER 42'GRAB BAF BLOCKING TYPE AS FOLLOWS: HOLDER a.WHERE BLOCKING IS REQUIRED WITHIN NON-COMBUSTIBLE =q rc CONSTRUCTION, TINUOUS METAL PLATE OR ATWO NEWS APPROVAL PROVIDE FR E RETARDANT TREATED WOOD BLOCKING, (\ q O f a.WHERE CONTINUOUS METAL PLATE IS USED SELF-TAPING METAL f DS r LL § ADMIN ( 4 / 4 \i/' STORAGE ,�J,u: '"""'- ---^•'""' ! --'- - g o Q SCREWS ARE TO BE USED. INTAKE —y u i a• ij ¢4. c.ALL BLOCKING SMALL BE ADEQUATE TO SATISFY LOADING = \ •\ 4 - / " w STANDARDS OF AT LEAST 250 LBS.PER APPLICABLE CODES. ` l T.." a'a o ALL NEW WALLS RECEIVING TILES SHALL N ` - HAVE HARDI-BACKER/CEMENT BOARD x 4' — INSTALLED TO ACCEPT TILE SHOWN 5'-0' EO lLL EQUAL FULL LITE DOOR J i INDICAI 0 FUEL LITE DOOR ° o , EXISTIN PROGR M TO BE ABANDI - Restroom Elevation 3 w o _•_^ ` -� SNACK NEW(2' w /l SHOP MTH IEVEF 6'-4• a -- • ALL NEW WALLS RECEMNG TILES SWILL ' HAVE HARDI$ACKER/CEMENT BOARD 1 . INSTALLED TO ACCEPT TILE. `'- TOILET PAPER HOLDER 42-GRAB BAR V PROVIDE*SOLID WOOD BLOCKING SHOWN HATCHED, �` / '� i^•� ! BLOCKING TYPE AS FOLLOWS: o o q> e,WHERE BLOCKING IS REQUIRED WITHIN NON-COMBUSTIBLE CONSTRUCTION.PROVIDE A 20 GA.CONTINUOUS METAL PLATE _ BSATS BSATS BSATS OR AT OWNER'S APPROVAL PROVIDE FIRE RETARDANT TREATED '- -- --- - ---- J� p LO ..___z WOOD BCKING. /\ D.WHERE CONTINUOUS METAL PLATE IS USED SELF-TAPING METAL RECEPTION LL LL SCREWS ARE TO BE USED. J§ u d c.ALL BLOCKING SHALL BE ADEQUATE TO SATISFY LOADING - LL STANDARDS OF AT LAST 250 LBS.PER APPLICABLE CODES. ........: , %--_t� --1.� 4 WALL-HUNG WATER CLOSET 7 ' 3'—.'—� 0 0 0 — BSATS q BSATS i ._.. WALLS TO EXTEND TO Jl•\ ALL NEW DOORS ARE TO / '� /. UNDERSIDE OF EXISTIN�� ❑ WALLS 1 BE 3'-0•x B-S'WITH LEVER - DECKABOVE �_ v UNDERS TYPE HARDWARE LION. NEW(2)3'-0',xDOORS DECK AF 4 Restroomn Elevation —. Q WITH LEVER TYPE ARE. N (2)3'-0'K 6'A'DOORS STORAGE WI H LEVER TYPE HARDWARE 5'$' B 5'-O}' S•$ CLOSET IT q CLOSFbT w q q LAU RV c C SET BACKSPLASH,SIDESPLASR AND COUNTERTOPVNTH SEALANT, UNDER MOUNT SINK EASE WIPE SMOOTH EDGE TYP MEWS ROOM /'�� 2 _ 13=T 4'-0' I.a WOMEN'S ROOM 3/4'PLYWOOD 2 MIRR. 5 lJ' O 3 AI.00 SEE PLUMBING > A7 00 3 MIRR A1.00 DRAWINGS FOR P-LAM APRON LEGEND r= EXISTING 4 FAUCET TYPE w D BULKHEAD c 2.3 WOOD BLOCKING NEW WALLS ,w 4 1p}' O EXISTING WALL TO REMAIN w R$ EXIT TO BE 40 CONTINUOUS 2x BLOCKING, +� 4 ABANDONED e b SEE TYPICAL BLOCKING NOTE I REMOVEABLE P.LAM Fu COVER W/CONCEALED FASTENERS NF LL ALL ALLT T. 6 6- B• 3/4'P.LAM.COVERED BE 02'MIN.CLEAR 42,MIN,CLEAR W/ PLYWD,BRACKET .a OR DOOR MUST OR DOOR MUST (BEYOND) '-3.3 '-3 •g 1•{ •.6 1'•6 _ SWING OUT SWING OUT EXTERIOR ENTRY TO 14'S MIN. 15'-0'MIN. BASEMENT WALLS TO EXTEND TO ��� Typical Accessible Sink Detail 1 p U DE Proposed First Floor Plan EXISTING DECK ABOVE 30'.6'MIN. e w.+oa s.,:�.n«aa.rtxu o..-n.ua•.«ww..b.,v.e.,,,�.,.oan�.,,.w-mr,�,+.i�».w".aro w.'�m T (2)SDS26312(SIMPSON SCEWS W/J•O&3!"LONG) 24.D.C. WALL TYPE: 1 . (1)LAYER V,"TYPEx'GAS I FYWOOD SUBFLOOR.SCHEDULE RATED:NONE RATED Ylj 3J5 METAL iG O.C. FLOOR/CEILING 14-PLYWOOD ,...:.>.. NONE LOAD BEARING 1Y"BATT IN ULA-11ON 2XIO WOOD JOISTS. AIRSPACE TYPE: 1 3 1/2'SOUND BATT INSULATION 3YI•BATT INSULATION WS"TYPE'X'G.W.B. 3K'METAL STUDS®16'O.C. • (1)LAYER`!{TYPE'X'GWB ALL NEW WALLS RECEIVING TILES SHALL HAVE HARD48ACKERJ CEMENT BOARD INSTALLED TO ACCEPT TILE. 2YIO LEDGER FASTENED TO 6 EXISTING STRUCTURE. 28'-0• 27-0' c s .. CL. (7)3°-0-x 6--8• _S ER TYPE MLR 5 � On R MUL EM YMEN ID PURP E E UCATI N LL Y4 IY4' DESKS SHOWN CL SHOWN a o 0 MIRROR ell i �yS `` ACCESSIBLE SINK SEE 5/A1.00 FULL LITE DOOR PROVIDE SOLID WOOD BLOCKING SHOWN MATCHED, CL. FULL LITE DOOR BLOCKING TYPE AS FOLLOWS: w a.WHERE BLOCKING IS REQUIRED WITHIN NON-COMBUSTIBLE \ CONSTRUCTION.PROVIDE A 20 GA CONTINUOUS METAL PLATE i no OR AT OWNER'S APPROVAL PROVIDE FIRE RETARDANT TREATED iT"- WOODBLOCKINO. ADMIN ...../\ l Y �/` E.WHERE CONTINUOUS METAL PLATE 16 USED SELF-TAPING METAL ...................._.. O a: u. p CU SCREWS ARE TO BE USED. 4 INTAKE 4 c ALL BLOCKING SHALL BE ADEQUATE TO SATISFY LOADING ,� 4 i STORARECORGE v j� STANDARDS OF AT LEAST 250 LBS,PER APPLICABLE CODES. � O /__' / 0 - • • 00 ALL NEW WALLS RECEIVING TILES SHALL x 4' \ HAVE HARDWACKER/CEMENT BOARD DESKS • INSTALLED TO ACCEPT TILE SHOWN �I dJ FULL LITE DOOR J I INDICATES APPROXIMATE LOCATION OF ° FUEL LITE DOOR ° o I EXISTING STAIR TO BASEMENT.FLOOR OPENING ;, W Old y i PROD R TO BE FRAMED IN AND STAIR IS TO BE W zaa• j § ABANDONED.REFER TO FLOORICEILING TYPE-1 p )n w IHu f..-� �CK• NEW(2)3'-0"Y6'-8"DOORS w ° ° SHOP EFU TH LEVER FRDWARE, o V v= 0 0 € N ^ dam VALLS • �Y �\ ^ ° t > r EXIT TO BE RECEIVING TILES SHALL 8 SEATS j 8 SEATS j ABANDONED D18ACKER/CEMENT BOARD I TO ACCEPT TILE _; i ) 1P-0• PER HOLDER f Ili 3AR ! / IOLID WOOD BLOCKING SHOWN HATCHED, ___._ CLOSET STORAGE TYPE AS FOLLOWS: ° >n "'-"" , ° ✓ O OIOCgNG IS REQUIRED WITHIN NON-COMBUSTIBLE o ' ........... i UNER'S P PROVA PR VIDE FI E RET RETARDANT R ATE ! ! 6 SEATS ! ! 8 SEATS 8 SEATS 1WNER'S APPROVAL PROVIDE FIRE RETARDANT TREATED :.___.: t........) CONTINUOUS METAL PLATE IS USED SELF-TAPING METAL RECEPTION % \ 'S ARE TO BE USED. ILOCKI ! Cru 1CKIN0 SHALL BE ADEQUATE TO SATISFY LOADING /! / IRDS OF AT LEAST 250 LBS.PER APPLICABLE CODES. I---.+ ..._....I ! 4 ` t McKenzie, Marybeth From: Sid Silveira <ssilveira@dmsdesign.com> Sent: Thursday,April 23, 2020 5:39 PM To: McKenzie, Marybeth Subject: RE: 106 Bassett Lane Attachments: Mop Sink.pdf, Kitchen Ceiling Tile.pdf,Item #5 - Hand Sink.pdf, Spray Faucet.pdf,Item # 5 - 2 Bay Sink Faucet.pdf,Item#2 - 2 Bay Sink.pdf; Enlarged Kitchen Plan SKA-4.pdf, Proposed Floor Plan A1.00.pdf Hello Marybeth, Please see our responses below in red as well as the revised drawings and requested cut sheets. Thank you From: McKenzie, Marybeth [mailto:Marybeth.McKenzie@town.barnstable.ma.us] Sent: Tuesday, April14, 2020 12:30 PM To: Sid Silveira Subject: 106 Bassett Hello Sid, Hope all is well.The following items need to get addressed before approval: I spoke with the director and we are going to require a hand sink by the door too.Secondary hand sink was added. Please refer to attached revised plan. Please seethe note below regarding hand sinks. The hand sink specs state HS-30L; It does show splash guards, but the faucet must be hands free type.4"-6" wrist blades can be used, but please make sure that the sink is large enough to fit the faucet and handle type that you have chosen. The plumbing supplier has confirmed that the specified hand sink can accommodate 4" wrist blade faucets. Also please provide the specs. See attached cut sheet. A town policy requires that all hand sinks must be the hands free type, even in the bathrooms. Please make sure that there is enough room to have conveniently located hand soap dispenser and paper towel dispenser. This has been confirmed. The specifications for the low temp chemical sanitizer machine does not state that per 105CMR4-204.117(B) Incorporates a visual means to verify that detergents and sanitizers are delivered or a visual or audible alarm to signal if the detergents and sanitizers are not delivered to the respectable washing and sanitizing cycles. The required notifications indicated above are something that is supplied by the detergent and sanitizer provider. This is typical for all dishwashers as none of them come equipped with any notification system. Also it is shown on the plan that there is a pot rack above the clean drain board.This may not be a good area to hang clean pots because it may obstruct the flow of the clean dishes coming out and if water sprays from the unit it may get the pots dirty. Pot rack has been relocated. Refer to attached revised plan and elevations. If you are using the 3 bay it must be large enough to handle the largest piece of equipment needed to be washed/ sanitized and drain boards will be needed for soiled.and cleaned items. Because you have a dishwasher you can go down to a 2 bay sink for wash/rinse and sanitize in case the dishwasher ever breaks down. If that is your choose, please provide the specs for the sink and drain boards. Please provide the specs for the faucet too. We are going with a two bay sink with a drain board. Please see revised plan and requested cut sheets. 1 A pot rack is located above the soiled ware washing area.This is not a good area to store clean items due to the clean items can become contaminated by the dirty dishes and water. Pot rack has been relocated. Refer to attached revised plan and elevations.Also, is that a spay faucet on the sink? Yes Please provide specs for the faucet. Please see revised plan and requested cut sheets: Concerning the finish on the wall;the back wall will not hold up under epoxy paint.Tiles, FRP,or another type of approved surface may used. We will be using FRP at this location. Refer to attached revised plan and elevations.. - - The prep sink on the prep table will need a splash guard on the right and back side of it to protect any food items on the prep table. Splash guard has been provided. Refer to attached revised plan and elevations. It also shows that it has a garbage disposal,.we don't require a garbage disposal on the prep sink and if plumbing doesn't either then that might save your clients money. That garbage disposal has been removed. You may want to check cause you show another garbage disposal on the sink unit by dishwasher. Concerning the finish on the wall;the back wall will not hold up under epoxy paint.Tiles, FRP, or another type of approved surface maybe used. We will be using FRP at this location. Refer to attached revised plan and elevations. Per our conversation,you stated that the room to the left,which is unlabeled will be used for dry storage. Please label this on the revised plan. Refer to attached revised plan and elevations. Please show on the revised plan the chemical storage and personal items storage. Refer to attached revised plan and elevations. Please label the other room that is off the kitchen, across from the freezer, depending on what it will be used for it may have to meet certain requirements.Refer.to attached.revised plan and elevations. The snack bar area need to be addressed. I will need the specs for the floors,wall and ceiling in this area. No food will be allowed to be prepped in this area unless it meets all the requirements and a hand sink is installed. As per our previous e-mail,the Owner has confirmed that the snack back will not function any differently than the existing Baybridge Clubhouse and they understand the snack bar can only be used for prepacked foods. Therefore, no sink is being.provided. Also, attached is the requested cut sheet for the mop sink. Regarding the finish schedule,you stated that the kitchen floors will be 12" ceramic tiles,which is fine,just make sure that they are commercial grade.Then you state "the ACT in the kitchen will be washable"; I don't know what the ACT is, please explain. ACT stands for Acoustic Ceiling Tile. The ceiling tiles must be smooth and washable. Please submit the specs. Refer to attached cut sheet for ceiling tile. It also states that the paint used will be an epoxy paint. FRP will be used. Please submit the specs on the paint and it may not be used behind the dishwashing area and the 3 bay and dish washer area because overtime the wall will start to absorb water. Please submit the finish that will be used in these area. FRP will be used. Refer to revised elevations.You should look into FRP for all the walls,it holds up to getting banged,whereas the plasterboard and epoxy paint can get holes in it.Just an opinion. We agree and FRP will be used. Per our conversation the utility sink/mop sink is located in the room between the bathrooms. Please supply the specs on the type of sink and mop hangers will be needed above the sink.Also, please send the finish schedule of this room. This closet will be FRP walls with VCT flooring. If you have any questions or concerns please feel free to contact me. Happy to help. Regards, Marybeth McKenzie R. S. 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LL Typical Accessible Sink Detail Proposed First Floor Plan ......EC.A— r x Al• 5 t �1V^� 9 McKenzie Marybeth From: Sid Silveira <ssilveira@dmsdesign.com> Sent: Thursday, April 09, 2020 10:22 AM To: McKenzie, Marybeth Subject: 106 Baseett Lane - Open Items Hello Marybeth, The Owner is looking to use 12 ceramic the flooring in the kitchen. The ACT in the kitchen will be washable and all paint in the kitchen area will be epoxy paint. Thankyou Sid Silveira Senior Associate 978.965.3470 x102 DMS DESIGN, UC ARCHITECURE&INTERIOR DESIGN MA-NI-1-ME-CT-RI-SC-11 in O a dmsdesign.com 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! a, McKenzie; Marybeth From: McKenzie, Marybeth Sent: Tuesday, April 14, 2020 12:30 PM To: 'Sid Silveira' Subject: 106 Bassett Hello Sid, Hope all is well.The following items need to get addressed before approval: I spoke with the director and we are going to require a hand sink by the door too. Please see the note below regarding hand sinks. The hand sink specs state HS-30L; It does show splash guards, but the faucet must be hands free type.4"-6" wrist blades can be used, but please make sure that the sink is large enough to fit the faucet and handle type that you have chosen. Also please provide the specs. A town policy requires that all hand sinks must be the hands free type, even in the bathrooms. Please make sure that there is enough room to have conveniently located hand soap dispenser and paper towel dispenser. The specifications for the low temp chemical sanitizer machine does not state that per 105CMR4-204.117(B) Incorporates a visual means to verify that detergents and sanitizers are delivered or a visual or audible alarm to signal if the detergents and sanitizers are not delivered to the respectable washing and sanitizing cycles.Also it is shown on the plan that there is a pot rack above the clean drain board.This may not be a good area to hang clean pots because it may obstruct the flow of the clean dishes coming out and if water sprays from the unit it may get the pots dirty. If you are using the 3 bay it must be large enough to handle the largest piece of equipment needed to be washed/ sanitized and drain boards will be needed for soiled and cleaned items. Because you have a dishwasher you can go down to a 2 bay sink for wash/rinse and sanitize in case the dishwasher ever breaks down. If that is your choose, please provide the specs for the sink and drain boards. Please provide the specs for the faucet too. A pot rack is located above the soiled ware washing area.This is not a good area to store clean items due to the clean items can become contaminated by the dirty dishes and water. Also, is that a spay faucet on the sink? Please provide specs for the faucet. Concerning the finish on the wall; the back wall will not hold up under epoxy paint.Tiles, FRP, or another type of approved surface may be used. The prep sink on the prep table will need a splash guard on the right and back side of it to protect any food items on the prep table. It also shows that it has a garbage disposal, we don't require a garbage disposal on the prep sink and if plumbing doesn't either then that might save your clients money.You may want to check cause you show another garbage disposal on the sink unit by the dishwasher. Concerning the finish on the wall; the back wall will not hold up under epoxy paint.Tiles, FRP, or another type of approved surface may be used. Per our conversation,you stated that the room to the left, which is unlabeled will be used for dry storage. Please label this on the revised plan. Please show on the revised plan the chemical storage and personal items storage. Please label the other room that is off the kitchen, across from the freezer, depending on what it will be used for it may have to meet certain requirements. The snack bar area need to be addressed. I will need the specs for the floors,wall and ceiling in this area. No food will be allowed to be prepped in this area unless it meets all the requirements and a hand sink is installed. Regarding the finish schedule, you stated that the kitchen floors will be 12" ceramic tiles,which is fine,just make sure that they are commercial grade.Then you state "the ACT in the kitchen will be washable"; I don't know what the ACT is, please explain.The ceiling tiles must be smooth and washable. Please submit the specs. It also states that the paint used will be an epoxy paint. Please submit the specs on the paint and it may not be used behind the dishwashing area and the 3 bay and dish washer area because overtime the wall will start to absorb water. Please submit the finish that will be used in these area. You should look into FRP for all the walls, it holds up to getting banged,whereas the plasterboard and epoxy paint can get holes in it.Just an opinion. Per our conversation the utility sink/mop sink is located in the room between the bathrooms. Please supply the specs on the type of sink and mop hangers will be needed above the sink. Also, please send the finish schedule of this room. If you have any questions or concerns please feel free to contact me. Happy to help. Regards, Marybeth McKenzie R. S. Health Inspector Town of Barnstable (508) 862-4644 2 Quote 03/27/2020 Central RESTAURANT PRODUCTS 7750 Georgetown Road • Indianapolis, IN 46268-4135 Project: From: Vlnfen Central Restaurant Products Brock Johnson 7750 Georgetown Rd Indianapolis, IN 46268 800-222-5107 317-238-8334(Contact) Job Reference Number:15876 Item Qty Description Sell Sell Total 12 1 ea RANGE,60",6 BURNERS,24"GRIDDLE $4,925.00 $4,925.00 Vulcan Model No, 60SS-6B24G I Endurance'" Restaurant Range,gas, 60", (6) 30,000 BTU burners with lift-off burner heads, (1) 24" manual griddle, 3/4"thick,4" wide front grease trough, (2) standard oven bases, stainless steel front, sides, backriser& high shelf,fully MIG welded frame, 6" adjustable legs, 278,000 BTU,CSA Flame,CSA Star, NSF 1 ea 1 year limited parts& labor warranty,standard 1 ea Natural gas (specify elevation if over 2,000 ft.) 5 ea Spark igniter with flame safety device,for open top burners, griddles $432.96 $2,164.80 &oven pilots (one required per 12" section) 1 ea Griddle on right side, standard 1 ea Note:The griddle being placed on the right will automatically move the 26" oven to the right 1 ea Stainless steel backriser and lift-off high shelf, standard ITEM TOTAL: $7,089.80 2 1 ea REACH-IN FREEZER $2,699.00 $2,699.00 Arctic Air Model No.AF49 Freezer, reach-in,two-section, 54"W, 49.0 cu.ft. capacity, electronic ( ( thermostat with digital LED display,-10°F to+10°F temperature range, (2) solid hinged self-closing doors with locks (field reversible), remain =" open door feature, removable magnetic door gasket, (6) adjustable wire shelves, stainless steel front& sides, white aluminum interior with stainless steel floor, (4) 6" casters (2 locking), bottom mounted self-contained refrigeration, 1 HP, 115v/60/1-ph, 12.0 amps, cord, NEMA 5-15P, cETLus, ETL-Sanitation, ENERGY STAR® 1 ea 2 year parts& labor, 5 years on compressor warranty standard ITEM TOTAL: $2,699.00 Initial: Vlnfen Page 1 of 4 Central Restaurant Products 0312712020 Item Qty Description Sell Sell Total 3 1 ea HEATED HOLDING PROOFING CABINET,MOBILE $999.00 $999.00 BevLes Company Model No. 69K-776 Heated Proofer& Holding Cabinet, mobile, full height,fully insulated, (1) clear polycarbonate door,fixed wire pan supports on 1-1/2" centers accommodate (36) 18"x 26" pans, LED display, corner bumpers, aluminum construction, 5" swivel casters (2 with brakes), 120v/60/1-ph, 15.0 amps, 1.5kW, NEMA 5-15P,cETLus,cETLus- Sanitation lea 1 year parts& labor warranty,standard 1 ea 5" Heavy-duty plate type neoprene wheel swivel casters (2 with brakes), standard ITEM TOTAL: $999.00 4 1 ea HAND SINK $230.00 $230.00 Krowne Metal Model No. HS-30L Space Saver Hand Sink,wall mount, 12-1/2"W x 17-1/4"D x 13-3/8"H CA, 9-3/4"wide x 12-1/2"front-to-back x 5-5/8" deep bowl,4" OC splash mount faucet, 4-1/2" double bend faucet (low lead compliant), 7-3/4"H backsplash &side splashes on left& right, includes mounting bracket, stainless steel construction, NSF ITEM TOTAL: $230.00 13 1 ea SOILED DISHTABLE $575.00 $575.00 Advance Tabco Model No. DTS-S70-48R-X -� Special Value Straight-Soil Dishtable; right-to-left, 10-1/2"H backsplash, with pre-rinse sink, stainless steel legs, with crossrails, 47"W, 16/304 stainless steel l ea SPECIFY DISH MACHINE BRAND& MODEL to ensure proper fit, refer to - attached document (AQ only) or consult www.advancetabco.com for compatibility listing. Certain dish machines require modifications at additional cost not shown here ITEM TOTAL: $575.00 14 1 ea CLEAN DISHTABLE $429.00 $429.00 Advance Tabco Model.No. DTC-S70-48L-X Special Value Dishtable, clean, straight design, right-to-left operation, --* 10-1/2"H backsplash; 3" rolled front&side rims, stainless steel legs, with crossrails,47"W x 30"D x 34"H, 16/304 stainless steel 1 ea SPECIFY DISH MACHINE BRAND& MODEL to ensure proper fit, refer to attached document (AQ only) or consult www.advancetabco.com for compatibility listing. Certain dish machines require modifications at additional cost not shown here ITEM TOTAL: $429.00 Initial: Vlnfen Page 2 of 4 Central Restaurant Products 0312712020 Item Qty Description Sell Sell Total 6 1 ea UTILITY RACK,MOBILE $228.85 $228.85 Lockwood Manufacturing Model No. RK69-10 El 13 Glass Rack, mobile, full height, open sides, with slides for 20" x 20" racks, accommodates(10) pairs of slides adjustable on 1-1/2" centers, bolted angle-type aluminum frame, front loading, 5" stem casters, ETL 1 ea Knock down, standard ITEM TOTAL: $228.85 7 1 ea POT RACK $139.04 $139.04 Advance Tabco Model No. GW1-36 Pot Rack,wall-mounted, single bar design, 36" long, with 6 plated c double hooks, constructed of 1/4" x 2" powder coated galvanized steel ITEM TOTAL: $139.04 8 1 ea OVERSHELF $216.95 $216.95 New Age Model No. 1123PR Shelf,with pot rack,wall-mounted,T-bar design, 60"W x 20"D, 500 lbs. shelf capacity, includes (8) pot hooks, aluminum construction, NSF, Made in USA 1 ea Lifetime warranty against rust&corrosion, 5 year workmanship and material defects warranty, standard ITEM TOTAL: $216.95 9 1 ea MICROWAVE OVEN $349.83 $349.83 Panasonic Model No. NE-1054F PRO Commercial Microwave Oven, 1000 watts,0.8 cu.ft.capacity, (6) power levels, 2-&3-stage cooking, 20 program memory capacity, touch control pad with Braille, 99-minute timer, programmable and manual operation, program list/cycle counter, self diagnostics,tone control, bottom energy feed, interior light, see-through door with "grab &go" handle, stainless steel front, 120v/60/1-ph, 13.4 amps, cord, NEMA 5-15P,cULus, NSF lea 1 year parts& labor warranty(or 18,000 cycles)whichever comes first and 3 year magnetron warranty(or 54,000 cycles)which ever comes first ITEM TOTAL: $349.83 Initial: Vlnfen Page 3 of 4 Central Restaurant Products 0312712020 Item Qty Description Sell Sell Total 10 1 ea REACH-IN REFRIGERATOR $2,299.00 $2,299.00 Arctic Air Model No.AR49 I I Refrigerator, reach-in,two-section, 54"W,49.0 cu.ft. capacity, electronic thermostat with digital LED display,+33°F to+41°F temperature range, (2) solid hinged self-closing doors with locks (field reversible), remain open door feature, removable magnetic door gasket, (6) adjustable wire shelves, stainless steel front &sides, white aluminum interior liner with stainless steel floor, (4) 6" casters(2 locking), bottom mounted self-contained refrigeration, R290 Hydrocarbon refrigerant, 1/4 HP, 115v/60/1-ph,4.5 amps,cord, NEMA 5-15P,cETLus, ETL-Sanitation, ENERGY STAR® 1 ea 2 year parts& labor, 5 years on compressor warranty standard ITEM TOTAL: $2,299.00 11 1 ea DISHWASHER,DOOR TYPE $8,750.00 $8,750.00 Hobart Model No.AM15-1 Dishwasher, door type, hot water/chemical sanitizing, 58-65 ,_. racks/hour, straight-thru or corner, solid-state controls with digital status, without booster heater, electric tank heat, PRV included, auto- fill, stainless steel tank,frame, doors&feet, 208-240/60/3, ENERGY STAR® 1 ea Standard warranty- 1-Year parts, labor&travel time during normal working hours within the USA - ITEM TOTAL: $8,750.00 Merchandise $24,005.47 Total $24,005.47 By signing below you are agreeing all product and totals are accurate. If purchase is to be made via credit card, signature by cardholder is required indicating authorization to charge card and process order.All prices above are in US dollars.All payments to Central are required to be made in US dollars. * * * * Upon Receipt of your Merchandise * * * * Please inspect your delivery carefully. In the unfortunate event that something is damaged or has to be returned please call your product consultant. Please save all shipping cartons and packaging. Claims must be reported within 15 days of receiving your delivery. All returns are subject to inspection before a credit is issued and may be assessed a restocking charge. Please return defective items promptly to avoid being charged for the replacement item. Custom manufactured, special orders and used items are not returnable. *** Central is OPEN until 8:00 pm (Eastern Time) *** Acceptance: Date: Printed Name: Project Grand Total:$24,005.47 Initial: Vlnfen Page 4 of 4 Vulcan 60SS-6B24G Item#: 12' Item# C.S.I.Section 11420 RESTAURANT RANGES ENDURANCE GAS RESTAURANT RANGE WL"n 6OPEN BURNERS / 24" GRIDDLE 60 WIDE GAS RANGE -- ❑ 60SS-61324GN 2 Standard Ovens/Natural Gas ❑ 60SS-6B24GP 2 Standard Ovens/Propane ❑ 60SC-6B24GN 1 Standard Oven/1 Convection Oven Natural Gas - ❑ 60SC-6B24GP 1 Standard Oven/1 Convection Oven Propane STANDARD FEATURES N ® ~ " ■ Fully MIG welded frame r - ■ Stainless steel front,sides, backriser, lift-off high shelf t '►' ■ 6" stainless steel adjustable legs l e ■ Six open top burners,each burner is 30,000 BTU/hr. with lift-off burner heads ■ Shrouded flash tube pilot system(one pilot per two burners) l ■ Heavy duty cast grates, easy lift-off 12" x 121/2" in front and 12" x 141/2" in the rear ■ 24" manual griddle,7/8"thick,4" wide front grease trough Model 60SS-61324GN ■ Extra deep pull out crumb tray with welded corners (shown with optional casters) ■ 23,000 BTU/hr.baker's depth oven cavity,full size sheet pans(18" x 26")fit front to back �E81 O,y NSF 5P ■ Oven thermostat adjusts from 250°F to 500oF of 6� eeeririeo® ■ Two oven racks and four rack positions for each oven QiIF\ ■ Right oven:35,000 BTU/hr.convection oven in place SPECIFICATIONS of standard oven 24"d x 263/8"w x 137/e"h (115v-1 phase blower motor,4 amp, 6'cord and plug, includes three 60" wide gas restaurant range, Vulcan Model No. 60SS- oven racks. Full size sheet pans only fit side-to-side in 6B24GN. Fully MIG welded aluminized steel frame for added convection oven.Convection oven motor requires field durability. Stainless steel front, sides, backriser, highshelf and attachment. 6"adjustable legs. Extra deep crumb tray with welded corners. Six 30,000 BTU/hr.open top burners with lift-off burner heads. ■ 1" rear gas connection and pressure regulator Energy saving flashtube open burner ignition system (one pilot ■ One year limited parts and labor warranty for every two burners)shrouded for reliability. Heavy duty cast grates,easy lift-off 12"x 121/2"in the front and 12"x 141/2" in the ACCESSORIES (Packaged&Sold Separately) back to better accommodate stock pots or large pans. Grates have a built in aeration bowl for greater efficiency. 24" manual ❑ Extra oven rack with rack guides griddle, 7/a" thick, 4" wide front grease trough. Burner knobs ❑ Casters(set of eight) are cool to the touch, high temperature material. Two ovens: ❑ Leveling casters(set of eight) left oven is 23,000 BTU/hr. bakers depth oven, measures 26'/4"d x 20'/4"w x 14"h. Right oven is 35,000 BTU/hr. bakers ❑ Flanged feet(set of eight) depth oven, measures 27"d x 263/8"w x 14"h. Oven thermostat ❑ 10"stainless steel stub back adjusts from 250°F to 500°F with a low setting. Each oven ❑ Reinforced high shelf for mounting salamander broiler is supplied with two racks, two rack guide sets, and four rack positions. Oven doors are heavy duty with an integrated OPTIONS (Factory Installed) door hinge/spring mechanism requiring no adjustment. 1" rear gas connections with rear manifold and pressure regulator. ❑ Thermostatically controlled griddle(snap action) Total input 278,000 BTU/hr. ❑ Flame Safety device with manual spark ignition for all open Exterior Dimensions: top burners,thermostatic griddles and oven pilots 34"d x 60"w x 58"h on 6" adjustable legs vaun a division of ITW Food Equipment Group LLC P.O.Box 696 ■ Louisville, KY 40201 ■ Toll-free: 1-800-814-2028 ■ Local:502-778-2791 ■ Quote&Order Fax: 1-800-444-0602 Vinfen. Central Restaurant"Product's . Page:5 Vulcan 60SS-613246 Item#: 12 ENDURANCE GAS RESTAURANT RANGE VUL"n 6 OPEN !BURNERS / 24" GRIDDLE 60 WIDE GAS RANGE INSTALLATION INSTRUCTIONS 1. A pressure regulator sized for this unit is included. Natural 5. Clearances Rear Sides gas 5.0"W.C., propane gas 10.0"W.C. Combustible 6" 10" 2. Gas line connecting to range must be 1" or larger. If flexible Standard Oven Non-combustible 0" 0" connectors are used,the inside diameter must be 1"or larger. Convection Oven Non-combustible Min.4" 0" 3. An adequate ventilation system is required for commercial 6. For proper combustion, install equipment on adjustable cooking equipment. Information may be obtained by writing legs or casters provided with unit. to the National Fire Protection Association, 1 Batterymarch Park, Quincy, MA 02269, www.NFPA.org. When writing, refer NOTE: In line with its policy to continually improve its product, to NFPA No.96. Vulcan 7eserves.the right to change materials and specifications. 4. These units are manufactured for installation in accordance without notice. . with ANSZ223.1A (latest edition), National Fuel Gas Code. Specify type of gas when ordering. Copies may be obtained from The American Gas Association, Specify altitude when above 2,000 feet. 400 N Capitol St.NW,Washington, DC 20001,www.AGA.org. �. s31/2" APPLY TO CONVECRON NDDELS 67, 34" 2y. 36., 9 I/2 2 I/IV 2 13/16" 27 1/4" 173/4" COOKING AREA sa" m O Go � *a 24 t/2 s- 24" corlvEcrlou O 37" OVEN CAVITY DEPTH - 14'STD TIM 14"SID GM CAVITY HEIGHT CAVITY HEIGHT ° 10 1/4" 201/4" 26 3/8' 27" L 6"N 114- $ TD 00 STD am - STD DVEN CAVITY CEPIH ADJUSTABLE CAVITY VIDTH CAVITY VIDTH 311/4' 11/16" TOP MODEL TOTAL INPUT SHIPPING WEIGHT CONFIGURATION NUMBER'°` DESCRIPTION _ BTU/HR LBS/KG 60SS-6B24GN 2 Standard Ovens/6 Burners/24"Griddle/Natural Gas 278,000 890/404 60SS-6B24GP 2 Standard Ovens/6 Burners/24"Griddle/Propane 278,000 890/404 60SC-6B24GP 1 Standard Oven/1 Convection Oven/6 Burners/24"Griddle 278,000 950/431 Natural Gas 60SC-6B24GP 1 Standard Oven/1 Convection Oven/6 Burners/24"Griddle 278,000 950/431 Propane This appliance is manufactured for commercial use only and is not intended for home use. vuLun a division of 17W Food Equipment Group LLC P.O. Box 696 ■ Louisville, KY 40201 ■ Toll-free: 1-800-814-2028 ■ Local:502-778-2791 ■ Quote&Order Fax: 1-800-444-0602 NOTE:In line with its policy to continually improve its products,Vulcan reserves the right to change materials and specifications without notice. _ 7��� Vlnfen Central Restaurant Products Page:6 Arctic Air - AF49 Item#:2 Project name: Location: ARCTIC AIR " - • '" ' �`�": Item#: QTY: COMMERCIAL FREEZERS&REFRIGERATORS Model#: AF49 Two DOOR FREEZER REACH-IN FREEZER M {I j l j 'III I ► Tested to NSF Standard 7 ► Arctic Air products must pass numerous ► Energy Star Approved requirements for open food storage. quality control inspections throughout the manufacturing process. ► Standard with full two year parts and labor warranties and a five year ► All products are pressurized with compressor warranty. environmentally friendly and more efficient Hydrocarbon gas. - A_ R _CTIC AIR ® COMMERCIAL FREEZERS&REFRIGERATORS ON LT�Division of Broich Enterprises,Inc. 7550 Market Place Dr Eden Prairie,M cN 55344 `,,,sP - - 952-941-2270 Fax:952-941-3066 www.arcticairco.com info@arcticairco.com Intertek Intertek Vlrifen - Central Restaurant+Products Page:7 Arctic Air AF49 Item#:2 Exterior cabinet construction Electronic thermostat with external consists of full stainless steel digital LED display for accurate front and sides. control and easy reading. Interior cabinet is bright white ®_._.r._ - -,_ % Vaulted self closing doors that aluminum liner with full stainless remain open at 90 degrees. steel floor with coved corners. Magnetic door gasket is removable Six adjustable,heavy-duty ° and replaceable without tools. expoxy coated wire shelves. Freezer door frames have integral Efficient condensate hot gas factory installed heating element to loop built into condensate pan eliminate condensation. for energy saving evaporation of excess condensate water. Field reversible,lockable door with foamed-in-place recessed handle. Bottom mounted compressor for more efficient operation in Easy to mount plate casters(two coolest area of kitchen. lockable)are standard with all units. Front accessible,bottom Unit holds(2) full size sheet pans mounted condensing unit is front to back.With(2)optional sls mounted on slide out rack for Pan Slide rack(#64900K).Some field easy maintenance. install is required. Larger fan motors and blades for ; ► Tested to NSF Standard 7 more efficient air Flow ensuring — —_ requirements for open food storage: faster recovery times. " — — ► Standard with full two year parts and labor warranties and a five year compressor warranty. STAINLESS STEEL DESIGN STELLAR PERFORMANCE SUPERIOR VALUE Coated Model External Dimensions Epoxy Cubic Temperature Cord NEMA Crate Number width Doors Shelves HP AMPS REF Depth Height* Feet Range Length Plug Weight M AF49 54" 32.75" 82.75" 2 6 49 -10*F to 10*F 8 1.0 12.0 R404a 5-15P 4851-1bs Depth with door open 90*=59.50" *Height includes 6"for casters 23.00 32.75 ""a 54.00 i i m 2s� i i PLAN SIDE ELEVATION III mill , ARCTIC AIR. COMMERCIAL FREEZERS&REFRIGERATORS Vlnfeo Central'R'estaurant Pr`cduct's Page:8' BeAes Company 69K-776 Item#:3 BEVLES FULL SIZE HEATER PROOFER Innovative Foodservice Equipment Custom Designed For Performance, Service and Value Full Size Heater Proofer 6836 /6834 Series Full Size Heater Proofer Models -z. HPC-6836 Clear door, non-insulated } HPIC-6836 Clear door, insulated HPIS-6836 Solid door, insulated Q HPIDS-6834 Double Solid door, insulated q _ Designed for Heating and Proofing. Heating mode:with adjustable settings _ keeps cabinet temperatures up to 1850F (85°C) • Proof mode: adjusts humidity between 30% and 95%and temperature up to 115' F (46°C). © Standard Features: HPC-6836 HPIC-6836 • Air baffle design and forced air circulation. Easy to read LED thermometer. • Extrude and anodized aluminum frame will not dull. • Insulated door and cabinet with as low as 0.04W m2.K with thickness of 1.2 inch. • Corner bumpers prevent unit from impact. • 0.1 inch thick aluminum base for reinforced support. • Removable control drawer for quick clean and maintenance. • (4) 5"casters for excellent mobility. (2)are with top front-brake. • 6.3 feet long cable with NEMA5-15P plug. Includes special cable cover to prevent damage. 'I DOOR OPTIONS [Field Reversible] j • Clear: Lexan clear door • Solid: Double layer aluminum CAPACITY • Single Door: Holds up to 36 full size sheet pans; HPIS-6836 HPIDS-6834 1 1/2"of clearance between slides. • Double Door: Holds up to 34 full size sheet pans; 1 1/2"of clearance between slides Heating Mode: 150OW Proofing Mode: 150OW Allows for use on 15A dedicated circuit. E Save up to 30% energy with insulated unit. C s� u ,ET C US Intertek Intertek BEVLES COMPANY, INC. 1525 East Lake Road, Erie, PA 16511 •Toll Free: (800)840-9577•Fax: (800)548-9392•www.bevies.com•sales@bevies.com 103117 Vlnfen Central'Restaurant Products Page:9 BevLes Company 69K-7;76: 'Item#:3 Item No. 7 BEVLES • • Approval: Date: HPC-6836 HPIC-6836 HPIS-6836 H PI DS-6834 00 Ic ®®OBO Full-Size Heater Proofer Our aluminum series commercial proofing,and heating cabinets are manufactured using the highest quality materials and components.The cabinets are constructed of anodized 6063 aluminum extrusion and sit on a.08"thick aluminum base with formed channels providing additional support.Doors are constructed using miter cut aluminum extrusion and.08"thick clear polycarbonate or double layer aluminum sheet.Heavy duty stainless steel hinges are standard.Bottom heating/proofing modules are made from.063 die formed aluminum and are easily removed for cleaning.Controls are simple to operate,and the bright LED display is easy to read.All full sized models come with corner bumpers and 5"swivel casters,the front two are equipped with locks to keep the cabinet in place during use. 3 SHIPPING BEVLES 4 CASTERS DIMENSIONS MATERIAL WATTS. TOP.BRAKE ON INSULATION DOORS PANS' WEIGHT MODEL NO. FRONT 2 CASTERS (W"xD"xH") LBS. 6836/6834 Series Full Size HEATER PROOFER HPC-6836 Anodized Aluminum 1500 5" NO CLEAR 36 22.83"x33.27"x67.64" 133 UPC:845035020094 HPIC-6836 Anodized Aluminum 1500 5" YES CLEAR 36 22.83"x33.27"x67.64" 152 UPC:845035020100 HPIS-6836 Anodized Aluminum 1500 5" YES SOLID 36 22.83"x33.27"x67.64" 165 UPC:845035020117 HPIDS-6834 Anodized Aluminum 1500 5" YES DOUBLE 34 22.83"x33.27"x67.64" 165 UPC:845035020124 SOLID BEVLES COMPANY,INC.(800)840-9577• Fax: (800)548-9392 Vlnfen Central Aestaurmt Products Page: 10 Krowne HS-30L - Item#i 4 Model: Item#: Date: Project: Qty: Approved By: 12" Wide Space Saver Hand Sinks Hand Sinks HS-9L HS-9-LS/RS SPECIFICATIONS 12"Wide Hand Sink Side Splash on one side Fabrication 20 gauge stainless steel Bowl 9-3/4"W x 12-1/21 x 6"Deep drawn bowl with stamped rim to prevent spillage Wall Mount Offset design for added strength Bracket Faucet 4"Center Wall Mount included on most models .� Rsh wo Drain 1 1/2"Stainless steel drain Drain with HS-9-LF HS-21 HS-30L overflow Stainless steel with plastic overflrow tube and inlet � � Faucet Not Included Heavy Duty Faucet Side Splashes 1/2"IPS hot and cold water.1-1/2"IPS drain outlet. ,Plumbing Install at 36"working height.1/2"faucet supply 12" from floor.1-1/2"drain line 23-1/4"from floor. O = Ld Faucet included is certified to NSF/ANSI 61 and 372 and conforms with the lead content requirements Free for lead free plumbing as defined by the U.S.Safe Drinking Water Act,Hand sink is certified NSF-2. �� • • • ACCESSORIES HS-30-LF HS45'�� 21-311L Wrist Blade Handle Kit Side Splashes,Faucet not included Eyewash Station 21-300L Silver Series Faucet Valve Repair Kit rN—' 23-157 Overflow Assembly H-100 Chrome Plated 1-112"IPS P-Trap D r H-101 Deck Mount Soap Dispenser H-105 Wall Mount Towel Dispenser H-108-9 12"W x 17"D Stainless Steel Skirt,Factory Installed H-110 Side Support Brackets H-115 12"W Soap&Towel Dispenser HS-31 HS-32 HS-37 H-116 Wall Mount Soap Dispenser Soap&Towel Soap&Towel Dispenser Soap&Towel FG-L9 17"D Factory Installed Left Side Splash Dispenser with P-Trap,Overflow,& Dispenser FG-R9 17"D Factory Installed Right Side Splash with P-Trap&Overflow Side Splashes w/P-Trap,Overflow& FG-11-1119 17"D Factory Installed Left&Right Side Splashes Stainless Steel Skirt SG-11-9 17"D Field Installed Left Side Splash -,7— SG-R9 17"D Field Installed Right Side Splash # ( SG-LR9 17"D Field Installed Left&Right Side Splashes i 1 ®Warning:This product can expose you to chemicalsto use including lead and lead compounds 1 wproducch ti ke harm.the State of information to cause cancer and gs.ca.gov,th or other reproductive harm.For more information go to vnNu.P65Warnings.ca.gov, Krowne Metal Corporation 100 Haul Rd.Wayne,NJ 07470 • Tall Free:(800)631-0442 • Fax:(973)872-1129 • sales@krowne.com • krowne.com Due to our commitment to continued product improvement,specifications are subject to change without notice. Rev.7/2019 • No.2.1 Vinfen Central Restaurant Products Page: 11` Krowne H$-3OL Item#:4 Model: Item#: Date: Project: Qty: Approved By: 12" Wide Space Saver Hand Sinks Hand Sinks HS-91L or HS-9-LS/13S HS-9-LF 171 171" a HS-9-LSIRS � a D OPTIONAL - - D SIDE SPLASH - 6j" (LEFT OR RIGHT) 3" - 7 " 13j" 172j"71131" 5J 1 12Z" HS-21 HS-30L orHS-30-LF HS-35 lik 12�„ L � 12� � 2��� I � -T 17J" 17J" 171" D � D I I i„ I I A �I �I 13j 7a, 1 7a 1 7a' „ 5J" 5J„ sd° t t 12z" 3 12Z 12 HS-31 HS-32 HS-37 13" 13" 13" —� oI I H,-, r I 6 � 17 " o o T- 17"' D 12�g" D 1 1 D 1I� --i 13" 17J" --{ 13" 171" —i 13" 17a" ' 4J" —r I " q4kj" �l I " 4j T271" 22" li 2-J 2� 22 , " 711" T- NSE Krowne Metal Corporation 100 Haul Rd.Wayne,NJ 07470 • Toll Free:(800)631-0442 • Fax:(973)872-1129 • sales@krowne.com • krowne.com Due to our commitment to continued product improvement,specifications are subject to change without notice. Rev.7/2019 • No.2.1 Vfrifen " Central"Restaurarit!Products Page: 12 Advance Tabco DTS-570748R7X Item#: 13 ® STAINLESS STEEL DISHTABLES ADVANCE TABCO® SOIL STRAIGHT SMART FABRICATION" NEW Tile Edge Design G Item #: Qty #: Model #: r - Project #: o a -v Spec-Line: 14 ga. 304 Series Stainless Steel Top. 16 ga. 304 Stainless Steel Legs Stainless Steel Legs with Welded Cross Bracing&Stainless Steel Bullet Feet. SPEC-LINE � � 16 ga. 304 Series Stainless Steel Top. DTS-S30 60L Shown Standard: 16 ga. 304 Stainless Steel Legs Stainless Steel Legs with Welded Cross Bracing &Stainless Steel Bullet Feet. Super Saver: 16 ga. 304 Series Stainless Steel Top. Galvanized Legs with Plastic Bullet Feet. 10-1/2"EXTRA LARGE Bold Looking Backsplash with 2"return and tile edge FEATURES: Tile edge for ease of installation. STANDARD&SUPERSAVER SOIL section features 5"deep sink bowl. SPEC-LINE SOIL section features 8"deep sink bowl. Dishtable system consists of SOIL and CLEAN sections. Table is furnished with 10-112"splash with a 2"return. ACCESSORIES ' • ' . r CONSTRUCTION: Faucet All TIG welded. Wall Shelf Welded areas blended to match adjacent surfaces and to a satin finish. Undershelf Stainless Steel Gussets welded to a stainless steel support channel. MECHANICAL: Faucet holes in SPLASH punched on 8"centers,faucet not included. Waste drain is 1 112"IPS basket type and is included. 14 Gauge 304 TOP 16 Gauge 304 TOP 16 Gauge 304 TOP 16 Ga.Stainless Steel Legs Stainless Steel Legs Galvanized Legs Approx.Nominal Size SPEC-LINE STANDARD SUPER SAVER 3 Ft. 35" DTS-S30-36L or R DTS-S70-36L or R DTS-S60-36L or R 70 lbs. Nominal sizing on all 4 Ft. 47" DTS-S30-48L or R DTS-S70-48L or R DTS-S60-48L or R 85 lbs. dishtables for ease of 5 Ft. 59" DTS-S30.60L or R DTS-S70-60L or R DTS-S60-60L or R 100 lbs. installation. 6 Ft. 71" DTS-S30-72L or R DTS-S70-72L or R DTS-S60-72L or R 115 lbs. 7 Ft. 83" DTS-S30-84L or R DTS-S70-84L or R DTS-S60-84L or R 125 lbs. 8 Ft. 95" DTS-S30-96L or R DTS-S70.96L or R DTS-S60-96L or R 135 lbs. 9 Ft. 107" DTS-S30-108L or R DTS-S70-108L or R DTS-S60-108L or R 235 lbs. 10 Ft. 119" DTS-S30.120L or R DTS-S70.120L or R DTS-S60-120L or R 290 lbs. 12 Ft. 143" DTS-S30-144L or R DTS-S70-144L or R DTS-S60-144L or R 300 lbs. Customer Service Available To Assist You 1-800-645-3166 8:30 am-8:00 pm E.S.T. Email Orders To:customer@advancetabco.com_For Smart Fabrication"Quotes,Email To:smartfab@advancetabco.com or Fax To:631-586-2933 ADVANCE TABCO. . _._...- ------- -- ---------- -._._..__....- -------- � SMA FAaAICATION•- NEW YORK GEORGIA TEXAS NEVADA www.advancetabco.com Fax: (631)242-6900 Fax: (770)775-5625 Fax: (972)932-4795 Fax: (775)972-1578 P-1 " Vlrifen Ceritral RestaurantProducts Page:13 Advance Tabco DTS-S70-48R-X` item#`. 13 DIMENSIONS and SPECIFICATIONS TOIL± .500" ALL DIMENSIONS ARE TYPICAL MACHINESEE DISH • TO ENSURE PROPER Dish Machine Compatibility Chart can be found on our website at www.advancetabco.com under"Product Support" DISH L 611 6" MACHINE L 2" 20" � 20"� 2 30 2 111 O 30 213/8" 213/8" O 20 L LL 1 1/2'"J 1 1/2" STRAIGHT SOIL LEFT STRAIGHT SOIL RIGHT OPERATOR STANDARD &SUPER SAVER 1 1/2' 28 1/2"T 2" 1 1;2" 28 1/2" �2" - 101/2' Faucet J_IF , 101/2" 3" r - 3 20x20x5"_L 20x20x8" Sink Sink 44 1/2" 44 1/2" Cross, 37" 34" -cross 37" 34" Brace Brace s- 10" sed.ordyi 10" 17 17 CUSTOMIZE YOUR OWN SYSTEM by Ordering Optional Accessories from our PRODUCT & PRICE GUIDE Splash Detail Description -EC-LINE STANDARD SUPER SAVER Material 14 Ga.304 Series 16 Ga.304 Series 16 Ga.304 Series 1 5/8" Dia. Legs Stainless Steel Stainless Steel Galvanized F Gussets Stainless Steel Stainless Steel Stainless Steel fa Ire Bullet Feet (1"adj.) Stainless Steel Stainless Steel Plastic Cross Bracing Welded Welded Optional Prerinse Bowl Depth 81, 5" 5" Prerinse Basket Included Optional Optional ADVANCE TABCO is constantly engaged in a program of ADVANCE TABCO• improving our products.Therefore,we reserve the right to SM<AT <aA�oTo�- change specifications without prior notice. P-la 200 Heartland Boulevard,Edgewood,NY 11717-8380 ©ADVANCE TABCO, DECEMBER 2009 Vlnfen Central Restaurarit Products Page: 14 Advance Tabco DTC-S7048L-X Item#:14 STAINLESS STEEL DISHTABLES ADVANCE TABCD. CLEAN STRAIGHT SMART FABRICATION" NEW Tile Edge Design Item #; Qty #; Model #: r� Project #: Spec-Line: 14 ga. 304 Series Stainless Steel Top. 16 ga.304 Stainless Steel Legs Stainless Steel Legs with Welded Cross Bracing&Stainless Steel Bullet Feet. ' 16 ga. 304 Series Stainless Steel Top. " Standard: 16 ga. 304 Stainless Steel Legs Stainless Steel Legs with Welded Cross Bracing &Stainless Steel Bullet Feet. DTC-S60-60R Shown Super Saver: 16 ga. 304 Series Stainless Steel Top. Optional Undershelf Galvanized Legs with Plastic Bullet Feet. Shown FEATURES: Tile edge for ease of installation. Optional Stainless Steel Dishtable system consists of SOIL and CLEAN sections. UNDERSHELF '�� `� r Table is furnished with 10-112"splash with a 2" return. Die Cast LEG CLAMP CONSTRUCTION: secured to shelf eliminates All TIG welded. unsightly nuts&bolts Welded areas blended to match adjacent surfaces and to a satin finish. Stainless Steel Gussets welded to a stainless steel support channel. 10-1/2""EXTRA LARGE _ Bold Looking Backsplash ACCESSORIES • with 2"return and tile edge Faucet Wall Shelf Undershelf 77 14 Gauge 304 16 Gauge 304 16 Gauge 304 16 Ga.Stainless Steel Legs Stainless Steel Legs Galvanized Legs Approx.Nominal SPEC-LINE STANDARD SUPER SAVER Size Wt. 2 Ft. 23" DTC-S30-24L or R DTC-S70-24L or R DTC-S60.24L or R 35 lbs. 3 Ft. 35" DTC-S30-36L or R DTC-S70-36L or R DTC-S60-36L or R 45 lbs. 4 Ft. 47" DTC-S30-48L or R DTC-S70-48L or R DTC-S60-48L or R 60 lbs. Nominal sizing on all 5 Ft. 59" DTC-S30-60L or R DTC-S70-60L or R DTC-S60-60L or R 70 lbs. dishtables for ease of 6 Ft. 71" DTC-S30-72L or R DTC-S70-72L or R DTC-S60-72L or R 85 lbs. installation. 7 Ft. 83" DTC-S30-84L or R DTC-S70-84L or R DTC-S60-84L or R 100 lbs. 8 Ft. 95 DTC-S30-96L or R DTC-S70.96L or R DTC-S60-96L or R 110 lbs. 9 FT. 107" DTC-S30-108L or R DTC-S70-108L or R DTC-S60-108L or R 225 lbs. 10 Ft. 119" DTC-S30-120L or R DTC-S70-120L or R DTC-S60-120L or R 250 lbs. 12 Ft. 143" DTC-S30-144L or R DTC-S70-144L or R DTC-S60-144L or R 260 lbs. Customer Service Available To Assist You 1-800-645-3166 8:30 am-8:00 pm E.S.T. Email Orders To:customer@advancetabco.com.For Smart Fabrication'"Quotes,Email To:smartfab@advancetabco.com or Fax To:631-586-2933 ..._._..............._._...—.__.-._..........-----------_._._.._._.__.....__....._........_............._._. ------..__.___..__._..__._-..__......- .._.-.._........ ADVANCE TABCD. NEW YORK GEORGIA TEXAS NEVADA SMART FABRICATION" www.advancetabco.com Fax: (631)242-6900 Fax: (770) 775-5625 Fax: (972)932-4795 Fax: (775)972-1578 P-2 Vinfen Central Restaurant Products :Page:15 A&'a'nce-Tabco DTC=S70=48L-X t`' Item#: 14' DIMENSIONS and SPECIFICATIONS TOL± .500" ALL DIMENSIONS ARE TYPICAL COMPATIBILITYSEE DISH MACHINE i TO ENSURE PROPER Dish Machine Compatibility Chart can be found on our website at www.advancetabco.com under"Product Support" L DISH L s° MACHINE s° 2" 2" 30" 7 30° 21 3/8" 21 3/8" 1 1/2"1 CLEAN LEFT CLEAN RIGHT OPERATOR STANDARDSPEC-LINE & SUPER SAVER I--2' - 1--2' 1112' 1 uz, _f 26 112' 10 E/2" a 2e a W iD 1/2" 44 1/2" 44 1/2" 34" 34- Croea Brece CUSTOMIZE YOUR OWN SYSTEM by Ordering Optional Accessories from our PRODUCT & PRICE GUIDE Splash Detail Description Material 14 Ga.304 Series 16 Ga.304 Series 16 Ga.304 Series 1 5/8" Dia. Legs Stainless Steel Stainless Steel Galvanized T' Gussets Stainless Steel Stainless Steel Stainless Steel tiolrr- Bullet Feet (1"adj.) Stainless Steel Stainless Steel Plastic Cross Bracing Welded Welded Optional ® ADVANCE TABCO is constantly engaged in a program of ADVANCE TABCD• improving our products.Therefore,we reserve the right to sMo�Foa��ATo�- change specifications without prior notice. P-2a 200 Heartland Boulevard,Edgewood,NY 1 1 71 7-8380 ©ADVANCE TABCO, DECEMBER 2009 Vlnfen Central Restaurant Products Page:16 Lockwood RK69-10 Item#:6 n GLASS RACK ` 1 RK Series Manufacturing Company RK69-10 shown I rri Features: • All aluminum construction • Easy access to all racks from front and EE back for convenience C _ J� • Removable pan supports provide flexibility , for high and low profile racks LU • 1" x 1 1/2" extruded pan supports adjustable on 11/2" centers j • Ships knocked down LE Options: It • Vinyl rack covers • Pan stop • Tops: aluminum or stainless z f • Wheel brakes • Caster options f j M ! a t ,a r I > e�GL CAOei i Intertek Lockwood.Manufacturing Company (800) 521-0238 (734)427-5650 fax 31251 Industrial Road Livonia, Michigan 48150 _i customerservice@lockwoodusa.com y Vlnfen. Central,Restaurant Products Page: 17 Lockwood _ RK69-10 Item#:6 GLASS RACK RK Series Manufacturing Company Top View Front View Side View Runner Detail Fall Through Detail i vz° 20 1/4' 1/2" FAL:THRU 10 11/16' 20 3/32' fy IN 2215/16 20 683/4 LBS 32 RK69-10 20 1 1/2" 10 various CM 58.27 50.8 174.63 KG 14.51 IN 2215/16 20 623/4 LBS 30 RK63-9 18 1 1/2" 9 various CM 58.27 50.8 159.38 KG 13.61 IN 2215/16 20 341/4 LBS 18 RK35-4 8 1 1/2" 4 various CM 58.27 50.8 86.99 KG 8.16 Rack Specifications: • Uprights:Aluminum extrusion • Spacer Bars: .083"x 1 1/8"aluminum round tube with steel thread insert • Casters: (4)5"x 1 1/8"High Tech gray non-marking casters;load capacity 135 Ibs each(61.23 kg); temp. range-45°/+180'F Pan Support Specifications: • 1"x 1 1/2"x.080" Extruded aluminum • Adjustable mounting to uprights Lockwood reserves the right to change materials and specifications without notice. Lockwood Manufacturing Company • (800) 521-0238 • (734)427-5650 fax 31251 Industrial Road • Livonia, Michigan 48150 customerservice@lockwoodusa.com Vlnfen Central�Restaurant'Products Page:18 Advance Tabco GW1=36 "Item#:7 ADVANCE TABCO. SINGLE BAR POT RACKS SMART FABRICATION'• �- Item#: Qty#: Model#: Project#: SW1-36 Series Shown Stainless Steel GW1-36 Series Shown FEATURES: Powder Coated Wall mounted single bar Pot Rack Length A S/S Wt. POWDER Wt. ALUMINUM Wt. #of MATERIAL: COATED Hooks , Flat steel bar is 2"x 1/4",either stainless steel, powder 29" 24" ALW-24 5 lbs. 6 coated or aluminum (as specified). _ 41" 36" SW1-36 13 lbs. GW1.36 13 lbs. ALW-36 6 lbs. 6 Pot hooks are double prong plated. (6-9 per unit) 53" 48" SW1-48 15 lbs. GW1-48 15 lbs. ALW-48 7 lbs. 6 CONSTRUCTION: 65" 60" SW1-60 171bs. GW1-60 171bs. 9 77" 72" SW1-72 19lbs. GW1-72 19lbs. 9 All welded stainless steel units are blended to a satin 89" 84" SW1-84 21 lbs. GW1-84 21 lbs. 9 finish. All powder coated units are coated with FDA approved 101" 96" SW1-96 23 lbs. GWi.96 23 lbs. 9 material. 113" 108" SWi-108 251bs.I GW1-108 251bs. 9 Aluminum is die formed from single piece. 125" 120"1 SW1-120 127 lbs.I GW1-120 27 lbs. 9 Units 7 ft.and larger are furnished with three(3)sets of brackets. DETAILS and SPECIFICATIONS TOL± .500" ALL DIMENSIONS ARE TYPICAL I Length - -r{2 3/4" �I 8 1/2 J A 0 0 110, 0 0 0 2" Customer Service Available To Assist You 1-800-645-3166 8:30 am - 7:00 pm E.S.T. For Orders&Customer Service: For Smart Fabrication-Quotes: ADVANCE TAB E 6MART FA9RICATIOM" mail:customer@advancetabco.com or Fax:631-242-6900 Email:smartfab@advancetabco.com or Fax:631-586-2933 www.advancetabco.com ADVANCE TABCO is constantly engaged in a program of improving our products.Therefore,we reserve the right to change specifications without prior notice.@ ADVANCE TABCO,SEPT.2019 REF-L Vlnfen Central Restaurant Prodtacts Page:19 New Age 1123PR item#:8 �., JOB: ITEM: OVIDUS-1 IAL UV,1)M.--, '"�" '�'�` � QTY: s Made in the USA WALL SHELVES - T-BAR APPLICATION: , } These shelves are ideal for maximizing storage and organization above sinks, stoves, tables, etc... Designed with solid strip brackets that Y§ - allow you infinite installation capabilities. � _. - - ► MATERIAL: Framework is constructed out of 1 1/2"x Model #1121 1 1/2"x.070" wall tubing. Laterals are constructed out of 1 1/4"x2 1/4"x.100" wall T- Bar. Pot Rack is constructed out of 1/4"x2" » strap. � t�t GUARANTEE:- These wall shelves carry a Lifetime Guarantee .R against rust and corrosion and also carry a Five- .-11 Year Guarantee workmanship against iL 9 p and ~� material defects. Model #1121 PR NSF Phone:800-255-0104 New Age Industrial reserves UTO11111 T Fax: 877-877-7687 the right to modify or make INDUSTRI40 1 www.newageindustrial.com changes at any time without am U MIT 2�*I • sales@newageindustrial.com notice to materials and specifications. VInfen Central Restaurant Products Page:20 New Age 1123PR Item#:8 20" f M 36" 13 1 /2 • o • Model #1121 PR Model No. Size-D I Size-L I Wt. Cap. No.Of Hooks T-Bar Wall Shelf/Pot Rack 1121 PR 20' 36" 700 6 1122PR 20" 48" 600 7 1123PR 20" 60" 500 1 8 Model No. Size-D Size-L Wt. Cap. T-Bar Wall Shelf 1121 20" 36" 700 1122 20" 48" 600 HSF 1123 20" 60" 500 1124 24" 60" 1 500 Phone:800-255-0104 New Age Industrial reserves 81TD/Jfl1 Of Ff Fax: 877-877-7687 the right to modify or make INDUSTRIAL�� changes at an time without �U U�°��;�G www.newageindustrial.com g Y • sales@newageindustria1.com notice to materials and specifications. Vlnfen Centiral,Restaurant Products Page:21 Panasonic{ - NE-1054F 1terint 9 Project: Iterr#: Panasonic NE- 1054F FOOD SERVICE 1000 WATT,* COMMERCIAL MICROWAVE OVEN EQUIPMENT D D O 's MR71411ftRaIiiii.10M PERFECT FOR Vending Schools s ; ;, • Break Rooms Concessions • Waitress Stations Convenience Stores • Front of House PERFORMANCE 1000 Watt Power .,, • 10 Programmable memory pads • 20 Memory capability m m ' • 6 Power levels • 2-and 3-stage cooking • Programmable and Manual operations • Bottom energy feed BOTTOM ENERGY FEED ADDITIONAL FEATURES Energy travels less distance to reach the food,compared to side or top energy feed,for Stainless steel front increased efficiency. • 0.8 cubic feet cavity • Grab&Go door handle "GRAB & GO" DOOR HANDLE Fits 1 half-Size,6-inch deep steam table Without moving parts like those found in trigger-activated or push-button handles,the pan/cover Braille keypad "Grab&Go"door handle is fast,reliable and durable. Program list/cycle counter • Self diagnostics • 99:99-minute capacity SPECIFICATIONS NE-1054F • Interior oven light PewerSource: 120V,dORz;SinglePhase The NE-1054F commercial mi-rowave meets or • See-through oven door exceeds all safety performance and sanitation . Touch control keypad Receptacle Required: NEMA5-15 standards set for commerciaHood service microwave ovens by UL,HHS,FCC and NSF. • Anti-theft equipped Frequency: 2,450M'11z • Program lock Required Power: 13.4/. 0 • Tone control Output: 1000Watts' W '' 0 C U� U$ • Will ship via UPS Outer Dimensions:rw x d x hl 20 1/a"x 16-Vp"x 12" 5-15 LISTED NEMA Cavity Dimensions:(w x d x h) 13"x13"xVh6" Net weight: 34ms. MAINTENANCE Shipping Weight: 401hs; Shipping Box Size: 24"x18-a/e"x0tbs..-3.8cu.ft. Panasonic Commercial Food Service pP 0 Division of Panasonic Corporation of Self-diagnostics Timer: 99 Minutes,99 Seconds North America Easy to change interior oven light Memory Capability: 20Programs 2 Riverfront Plaza I Newark,NJ 07102 • Warranty: 1 year parts/labor or 18,000 cycles (2011 348-7000 o Warranty:3 years parts/labor or 54,000 cycles Door/Cabinet lCavity: Stainless/Gr§y/White www.panasonic.com/cm:) for magnetron 29-1/4" El N 0 O 2-1/2" {�— 15'/16" —►� 2-3/4' -�"I ��� 8-7A" —►� r+—11-'/,i'�i Vlnfen, Gentt al'RestauFant Products' Page:22 Arctic Air AR49 Item#:10 gg4 Project name: M Location: ARCTIC AIR. ; . _` . _ Item#: QTY: COMMERCIAL FREEZERS&REFRIGERATORS Model#: A R49 Two DOOR REFRIGERATOR REACH-IN REFRIGERATOR vim i Y I ► Tested to NSF Standard 7 ► Arctic Air products must pass numerous ► Energy Star approved requirements for open food storage. quality control inspections throughout the manufacturing process. ► Standard with full two year parts and labor warranties and a five year ► All products are pressurized with compressor warranty. environmentally friendly and more efficient Hydrocarbon gas. ARCTIC AIR ® COMMERCIAL FREEZERS&REFRIGERATORS coffi ETA P�Division of Broich Enterprises,Inc. 7550 Market Place Dr Eden Prairie,MN 55344 `,,,s� PA 952-941-2270 Fax:952-941-3066 www.arcticairco.com info@arcticairco.com Intertek Intertek Vlnfen Central Restaurant Products Page-23 '. Arctit Air AR491 Item# 10 �: ® ® Exterior cabinet construction Electronic thermostat with external consists of full stainless steel digital LED display for accurate front and sides. control and easy reading. Interior cabinet is bright white _ - Q—=-- Vaulted self closing doors that aluminum liner with full stainless remain open at 90 degrees. steel floor with coved corners. Magnetic door gasket is removable Six adjustable,heavy-duty and replaceable without tools. epoxy coated wire shelves. (' Field reversible,lockable door with Self-contained capillary tube foamed-in-place recessed handle. system using environmentally friendly R290 Hydrocarbon gas. Larger fan motors and blades for more efficient air Flow ensuring faster Efficient condensate hot gas recovery times, loop built into condensate pan for energy saving evaporation of Easy to mount plate casters(two excess condensate water. I lockable)are standard with all units. Bottom mounted compressor Unit holds(2) full size sheet pans for more efficient operation in front to back.With(2)optional sls coolest area of kitchen. Pan Slide rack(464900K).Some field install is required. Front accessible,bottom mounted condensing unit is " ► Tested to NSF Standard 7 mounted on slide out rack for requirements for open food storage. easy maintenance. — �_, � ► Standard with full two year parts and labor warranties and a five year t t compressor warranty. STAINLESS STEEL DESIGN STELLAR PERFORMANCE SUPERIOR VALUE -'Epoxy Coated Model External Dimensions Doors Shelvesr Cubic Temperature Cord NEMA Crate HP AMPS REF Number' Width Depth .Height* Feet Range= Length Plug Weight .. _'°(horizontal) - - AR49 54" 32.75" 82.75 2 6 49 33'F to 41*F 8' 1/4 4.5 R290 5-15P 45511b5 Depth with door open 90°=59.50" *Height includes 6"for casters 25.00 12J5 54.W 54.00 I 2soo i �i PLAN L---- SIDE ELEVATION ARCTIC AIR. COMMERCIAL FREEZERS&REFRIGERATORS VI'nfen Central Restaurant Products Page:24 i Hobart AM15-1- Item#: 11, Project � • IHOBART J AIA# SAS# n Item# Quantity C.S.I.Section 114000 V AM15 ELECTRIC STANDARD FEATURES Low Temperature Door-Style + .74 gallons per rack final rinse water 3 Dishwashing Machine + 65 racks per hour-chemical sanitizing (A + NSF pot and pan listed for 2-,4- & 6-minute cycles m r- + Timed wash cycles for 1, 2,4 or 6 minutes m z + Solid state, integrated controls with digital status indicators —�` + Self-draining, high efficiency stainless steel pump and stainless steel impeller m g + Stainless steel drawn tank,tank shelf, chamber,trim panels, frame and feet m + Spring counterbalanced chamber with polyethylene guides (A - + Revolving, interchangeable upper and lower anticlogging wash arms D + Revolving, interchangeable upper and lower rinse arms + Slanted,self-locating, one-piece scrap screen and basket Ln syste m m + Automatic fill �-- - �- + Door actuated start n + Automatic drain closure + Vent fan control M + External booster activation n i + Delime cycle r + Service diagnostics c0c + NAFEM Data Protocol capable C C V� US NSF + Straight-through or corner installation m mnmm + Hot water sanitation + 3/4" pressure regulator valve m SPECIFIER STATEMENT OPTIONS & ACCESSORIES (Available at extra cost) M Hobart AM15 Door Machine (standard height) ❑ peg rack - —� low temp. Specified unit will be Hobart C AM15 hood-type dishwashing machine. Fea- ❑ Combination rack tures include digital controls, NSF pot and ❑ Splash panel kit(for corner installations) m pan listing for 2-, 4- & 6-minute cycles, auto ❑ Flanged and seismic feet door start with auto fill & auto drain, inter- ❑ End of cycle audible alarm (field activated) changeable stainless steel wash and rinse arms, ❑ Delime notification (field activated) delime cycle, service diagnostics, 65 racks per ❑ Front loading kit(field installation required) hour - chemical sanitizing, .74 U.S. gallons per ❑ Water hammer arrestor kit rack. 1 year parts and labor warranty. Approved by Date Approved by - Date Printed in U.S.A. HOBART 701 S Ridge Avenue,Troy,OH 45373 1-888-4HOBART • www.hobartcorp.com F40674(09/19)Page 1 of 4 Vlnfen Central Restaurant Products Pages.25 Hobart AM15=1 ItemM 11 AM15 ELECTRIC � HOBARTJ Low Temperature Door-Style Dishwashing Machine 241/2" 15" 6112"_ --- 76"MAX --- DOOR HEIGHT --------------- WHEN DISHWASHER IS FULLY OPEN 21" CHAMBER OPENING o 0 0 m 171/4" 13114" 131/4" kT 4„ E2 E1 5112" Front View 12" 20112" 17" Rear View r_______ ______i ... _ 121/2" , 221/2" 11114" , 70 314"MAX 11/4" HANDLE HEIGHT 91/2"MIN CLEARANCE 661/2" FOR CONTROL BOX LID 17" DOOR _ 21/4" OPENING 16 MAX o 11114" DOOR HEIGHT 51/2" s WHEN 511/4" DISHWASHER IS FULLY OPEN 71/4" ' 25114" 401/4"MIN HANDLE HEIGHT , 34" P2 B" 12112" 24 3/4" , FLOOR Bottom View P2L 71/4" 7"J ] [I 21/2' Right Side View Page 2 of 4 vt,Fes AM15 ELECTRICC andrR Alaee Vlnfen Central Restaurant Products Page:26 Hobart AM15-1 Item#: 11 H O BA RT AM15 ELECTRIC Low Temperature Door-Style Dishwashing Machine LEGEND SPECIFICATIONS Electrical Connections Capacities E1 Electric tank heat, motors & controls: Racks Per Hour(maximum)..................................... 65 3/4"or 1"conduit,13-1/4"AFF.. Dishes per Hour(average 25 per rack)..........................1,450 Vent fan control. 1/2"conduit hole. Glasses per Hour(average 45 per rack) .........................2,610 E2 (VFC1 &VFC2) 1.5 amps @ namepate Wash Tank(U.S.gallons)........................................ 14 supply voltage,"ON", 17-1/4"AFF. Motor Horsepower Plumbing Connections Wash .........................................................2 i Common water connection:120°F minimum P1 Water Consumption incoming water,3/4" FTP,52-1/2"AFF. Wash Pump(gallons per minute-Weir Test)....................... 160 P2 Drain connection: 1-1/2 NPT,'7-1/4"AFF. Rinse NOTE:Cold water connection at P2(as needed)when Minutes Operated duringHour of Capacity Operation 9.66 optional drain water tempering kit is included:55-80OF p p y p """""' recommended water,1/2"MPT,7"AFF. Seconds of Rinse per Rack .................................... 10 Rate of Rinse Flow(gallons per minute at 20 lbs.flow pressure)........4.4 Rinse Cycle(gallons per rack at 20 PSI flow) ............. .74-120°F Min. Peak Rate of Drain Flow WARNING:Plumbing and electrical Gallons per Minute(initial rate with full tank)...................... 14 connections should be made by qualified Heating personnel who will observe all the applicable Electric Tank Heating Unit(kw)...................................5 plumbing,sanitary,safety codes and Exhaust Requirements ......................................... 450 National Electrical Code. Shipping Weight(approximate)................ 354 lbs.(without booster) 384 lbs.(with booster) Crated Dimensions............................ 41.5"L x 35.5"W x 68"H Plumbing Notes:Water hammer arrestor(meeting ASSE-1010 �'El'� AMi5 with Electric Tank Heat,Motors and Controls Minimum Maximum standard or equivalent)in common water supply line at Voltage Amps ated Supply Circuit Protective service connection. Ampacity Device Recommended water hardness to be 3 grains or less for best 208/60/3 43.0 50 50 results. 240/60/3 24.9 30 30 Recommended building flowing water pressure to the 480/60/3 13.4 15 15 dishwasher is 15-25 PSI.If pressures higher than 25 PSI are ` present,a pressure regulating valve with internal thermal expansion bypass must be supplied(by others)in the water line to the dishwasher. For convenience when cleaning,water tap should be installed near machine with heavy duty hose and squeeze valve. AM15 ELECTRIC Page 3 of 4 Vlnfen CentrahRestaurantRroducts -Page:27 Hobart AM15-1 Item#: 11 AM15 ELECTRIC � HOBARTJI Low Temperature Door-Style Dishwashing Machine AM15 TABLING.CONFIGURATIONS AND TRACK DESIGN .. 5 .686 .. 5.68fi FROM CHAMBER _ - FROM CHAMBER L 1 I 30° 75• I ��, 30" CLEANANCEI FOR J 203/4" 70" 9.000 NOTE RACK TRACK SERMCE 6 11�4"ROLL.000 REPOSITION FOR CORN AFn• FOR CORNER I INSTALLED UNITS 15'CLEARANCE FOR u" DISPLAY - aa; SERNCE AFF203/4° DISPLAY L___ ___ Corner Pass Thru Installation Suggested Track Design Installation Top Inside View of Machine As continued product improvement is a policy of Hobart,specifications are subject to change without notice. F40674(09/19)Page 4 of 4 HOBART • 701 S Ridge Avenue,Troy,OH 45373 • 1-888-4HOBART • www.hobartcorp.com Printed in U.S.A. Vlhfen Central Restaurant Products Page:28 STAINLESS STEEL REGALINE SINKS ADVANCE TABCD. Three & Four Compartments without Drainboards SMART FABRICATION'; Item#: Qt #: 93 & 9 SERIES y Welded Side Model#: Cross-Bracing Project#: o a u r'° Recessed Bowl Surface Accommodates Poly-Vance Cutting Boards 4 E$ &Sink Covers Welded Side&Adjustable Front&Hear Cross-Bracing FEATURES: MATERIALS: Tile edge for ease of installation. Spec-Line(94 Series): 14 gauge type 304 stainless steel One piece Deep Drown sink bowls with splash. 11" High Splash. All sink bowls have a large liberal 3" radius. Standard (93 Series): 16 gauge type 304 stainless steel Placement of the welded leg assembly ensures stability and 8" High Splash. furnishes direct support of the column load requirement for pP 9 Super Saver (9 Series): 18 gauge type 304 stainless steel the entire sink unit. 8" High Splash. "94"Series are supplied with adjustable front and rear cross brace featuring leg casting to secure left to right cross bracing. LEGS: - 1 5/8"diameter tubular stainless steel. - Stainless steel gussets&channels. CONSTRUCTION: Stainless Steel 1"adjustable bullet feet. All TIG welded. Welded areas blended to match adjacent surfaces and to a satin finish. Gussets welded to a die-embossed reinforcing channel. O.A. #of SPEC-LINE 94 Series STANDARD 93 Series SUPER SAVER 9 Series Cu. Bowl Size Length Comp. Model# WE Model# WT. Model# WE Ft. 14"Lter Level ri 12"Water Level 12"Water Level 16" X 20" 62" Three 94-3-54 142 lb . _ 93-3-54 107 lbs. 9-3-54 95 lbs. 28 7877Four 94-4-72 2251bs. 9 4 17 1 _ 94-72, 155lbs. 44 20" X 20" 74" Three 94-23-60 232 lbs. 93-23-60 188 lbs. 9-23-60 169 lbs, 44 ?97" Four 94-24-80 285 lbs. 93-24-80 210 lbs., 9=24-80_ 192,lbs.. 56 18" X 24" 68" Three 94-63-54 249 lbs. 93-63-54 203 lbs. 9-63-54 188 lbs. 36 89" Four 94-64-12 312lbs. 93-64-72 264lbs. 9-64-72 .255lbs. 56 24" X 24" t86" Three 94-43-72 252 lbs. 93-43-72 213 lbs. 9-43-72 200 lbs. 56 77 t113"_ Four _ 94-44-96 ._ 347.lbs. 93-44=96 302 lbs. 9-44-96 281 Ibs, 74 20" X 28" 74" Three 94-83-60 255 lbs. 93-83-60 225 lbs. 9-83-60 216 lbs. 65 _t97" Four 94-84-80 _ 345 Ibs. _93-84-80 310 Ibs., 9-84-80 287 lbs. . 78 t Requires 2 Faucets 14"Water Level 12"Water Level 12"Water Level 17"Flood Level 15"Flood Level 15"Flood Level e Customer Service Available To Assist You 1-800-645-3166 8:30 am - 7:00 pm E.S.T. For Orders&Customer Service: For Smart Fabrication"'Quotes: ADVANCE TABCO-RT FABRIC-ON" Email:customer@advancetabco.com or Fax:631-242-6900 Email:smartfab@advancetabco.com or Fax:631-586-2933 www.advancetabco.com REF-C DIMENSIONS and SPECIFICATIONS TOL Overall: ± .500" ALL DIMENSIONS ARE TYPICAL Interior: ± .250" �Ov 9all� �a.9au� Len th den O O O O O O O 000 1 i 3 Compartment 4 Compartment W.w.d Wemed l JLJ Li.L] LJ Li LJ Li 94 Series Adjustable Cross Bracing 94 SERIES 9 &93 SERIES FBOWL • jUse .ength 62" 20" 16" 13 5/8" 27" 11" 14" 20" 45" 38" 8" 12" 22" 42" t81" 20x20, Four '97" POT SINKS 2 38" 11" 14" 20" 45" 38" 8" 12" 22" 42" Three 68" POT&PAN 24" 18" 15 5/8" 31" 38" 11" 14" 20" 45" 38" 8" 12" 22" 42" 18x24 Four t89" SINKS Three *86" POT SINKS 24" 24" 15 5/8" 31" 38" 11" 14" 20" 45" 38" 8" 12" 22" 42" 24x24 t113" Four Three 74" 28" 20" 17 5/8" 35" 38" 11" 14" 20" 45" 38" 8" 12" 22" 42" 20x28 Four t97° PAN SINKS *Requires 2 Faucets PLUMBING ROUGH-IN �1 1/2" I► Fa ucet MECHANICAL: W • Supply is 112" IPS hot&cold. 3" • Faucet holes on 8"centers. Flood Level X To Faucets are not included x+3 water 38" L c Level Waste (see accessories). Line 37" z • Waste drains are 1 1/2" IPS working S/S basket type, located in Height Drain center of sink bowl, and are 3 P-Trap Y included. G t Adjustable S Stainless Steel Bullet Feet FINISHED FLOOR ADVANCE TABCO is constantly engaged in a program of ADVANCE TABCO• improving our products.Therefore,we reserve the right to SMART FAaa1�.AT1o" change specifications without prior notice. REF-C 325 Wireless Boulevard,Hauppauge,NY 11788 ©ADVANCE TABCO,AUGUST 2019 MOLDED-STONE® MSB 2424 MOP SERVICE BASIN MSB 3624 Molded-Stone° Mop Service Basin }- MSB 2424 r . ` The MSB 2424 shall have overall outside dimensions of 24"x 24"x 10". The molding ;w shall be done in matched metal dies under heat and pressure resulting in a one-piece homogeneous product. The unit shall have 10" high walls with not less than 1"wide. The stainless steel drain body is designed to provide for a caulk connection or QDC-3 joint to a 3"drainpipe. A combination dome strainer and lint basket made from stainless steel shall be included with factory installed stainless steel drain body for caulked joint to accept a 3"pipe. • MSB 3624 The MSB 3624 shall have overall outside a x , dimensions of 36"x 24"x 10". The molding shall be done in matched metal dies under heat and pressure resulting in a one-piece homogeneous product. The unit shall have 10" high walls with not less than 1"wide shoulders and an integrally molded shelf 10'/,6"wide where indicated. The stainless steel drain body is designed to provide for a caulk connection or QDC-3 joint to a 3"drain pipe. A combination dome strainer • Service Faucet(830-AA):Chrome plated with vacuum and lint basket made from stainless steel shall breaker, integral stops, adjustable wall brace,pail hook and be included with factory installed stainless steel %"hose thread on.spout. drain body for caulked joint to accept a 3"pipe. • Hose and Hose Bracket(832-AA) • Mop Hanger(889-CC) • Alternate Strainer(1453-BB)-For residential use(EFS-3624 and EFS-2424) • 3"Quick Drain Connector(QDC-3XH): Neoprene connecting gasket suitable for attaching extra heavy cast iron soil pipe and Schedule 40 steel pipe to the drain body. Neoprene connecting gasket(QDC-3SN)suitable for attaching hubless cast iron pipe(no hub, nominal O.D.of 3.31')and service weight cast iron soil pipe(nominal O.D.of 3.38) to the drain body. • Silicone Sealant(833-AA) • Vinyl Bumperguard(E-77-AA) • Stainless Steel Bumperguard(E-88-AA) FIAT PRODUCTS' • Stainles Steel Wall Guard(MSG2424, MSG2828, MG3232, MSG3636, and MSG3624) ACRANE PLUMBING COMPANY CR/PLO 04/03 Printed in U.S.A. I MOLDED-STONEG' MSB 2424 MOP SERVICE BASIN MSB 3624 Molded-Stone® Mop Service Basin SERVICE FAUCET WITH VACUUM BREAKER MOP HANGER SILICON SEALANT SILICON TOR NEW CONCRETE SEALANT BLOCK �1n CONCRETE i BLOCK SILICON SEALANT ^1 .I 3 30"HOSE AGAINST FRONT NEW CONCRETE IX= 36 SILICON SEALANT 11 18 U (2)CLEARANCE HOLES 8 FOR Yz I.P.S. SUPPLIES 24 q NOT LESS THAN 14 DIA. {.} I HOSE HOLDER 12 A � 36 B T E D f`—G MODEL NO' A B C D E ` MSB-2424 24 3 16 24 3 16 12 12 10 ' M58-3624 6 3 16 I 24 J/TbI 18 1 12 110 REMOVABLE STAINLESS REMOVABLE STAINLESS STEEL COMBINATION.DOME STEEL COMBINATION DOME STRAINER AND LINT BASKET STRAINER AND LINT BASKET 11 24J 11 36J -3` 3` 10 10 {�—108 1 1/2' 1 I 1/2' STAINLESS STEEL LOCK RING NEOPRENE GASKET -STAINLESS STEEL LOCK RING NEOPRENE GASKET 3"PIPE BY OTHERS STAINLESS STEEL DRAIN BODY 3"PIPE BY OTHERS STAINLESS STEEL DRAIN BODY (2"PIPE FOR EFS-2424) ODC-3 OR CAULK AND LEAD JOINT (2"PIPE FOR EFS-2424) IC OR CAULK AND LEAD JOINT BY OTHERS BY OTHERS FIAT PRODUCTS' ® ACRANE PLUMBING COMPANY IMPORTANT. Roughing-in dimensions may vary 1h" and are subject to change or cancellation without prior notice. CR/PL©04/03 Printed in U.S.A T&S BRASS AND BRONZE WORKS, INC. Model No. 1W 2 Saddleback Cove/P.O. Box 1088 MPY-8DWN-08-CR Travelers Rest, SC 29690 Item No. Travelers Rest, SC:800-476-4103 •Simi Valley, CA: 800-423-0150- Fax: 864-834-3518 •www.tsbrass.com For Commercial Use Only This Space for Architect/Engineer Approval 16" Job Name Date [406mm] Model Specified Quantity Customer/Wholesaler Contractor 2 5/16" [59mm] Architect/Engineer 060X L*i 8" Swing Nozzle w/ Stream Regulator Outlet Items Not Shown for Clarity 24" Flexible Stainless Steel Hose w/Spring & Spray Valve 3/8" NPT x 8" Riser Finger Hook B-0107-C 0.65 GPM B-0109-01 Spray Valve 6"Wall Bracket 24 5/8 [625mm] 811 I— 9 _. [203mm] f 13 1/8" —Easylnstall Add-On [334mm] Faucet w/Cerama Cartridge &Wrist 6 3/4" 10 7/16" 6 9/16" Action Handle [172mm 264mm] [166mm] 3 Mounting J _ Surface 811 2" [51 mm] [203mm] Cerama w/ 7 3/8" Flanges w/ Check Valves [188mm] 1/2" NPT Adjustable from & Wrist Handles 7 3/4" to 8 1/4" w/Color Coded Female Inlets [197mm]to 210mm] Indexes Product Specifications: Product Compliance: Easylnstall Pre-Rinse Unit: ASME Al12.18.1 /CSA 13125.1 8" Deck Mount Mixing Faucet, Cerama Cartridges w/Check Valves, NSF 61 -Section 9 4"Wrist Action Handles, Add-On Faucet w/ 8" Swing Nozzle, Compact NSF 372(Low Lead Content) Spring, 24" Flexible Stainless Steel Hose, 0.65 GPM Spray Valve, 6"Wall EPAct 2005(PRSV) Bracket & 1/2" NPT Female Inlets EPA WaterSense(PRSV) Drawn: KJG Checked: JRM A roved: JHB I Date: 01/27/15 1 Scale: 1:8 Sheet: 1 of 2 T&S BRASS AND BRONZE WORKS, INC. Model No. 2 Saddleback Cove/P.O. Box 1088 MPY-8DWN-08-CR Travelers Rest,SC 29690 Item No. Travelers Rest, SC: 800-476-4103•Simi Valley,CA: 800-423-0150• Fax: 864-834-3518 -www.tsbrass.com ITEM SALES NO. DESCRIPTION NO. 1 B-0107-C 0.65 GPM Low Flow Spray Valve i 7 2 010476-45 #27 Washer 6 3 000907-45 Spray Valve Hold Down Ring 4 002987-40 Grip Handle 5 5 001014-45 Washer, B-0100 Hose Barrel 6 B-0024-H2A 24" Flexible Stainless Steel Hose, Less Handle 4 2 7 016795-45 Compact Spring 8 000821-40 Spring Body 8 9 004R Finger Hook 3 10 078X 3/8" NPT x 8" Riser 9 11 B-0109-01 6" Wall Bracket 2 Easylnstall Kit: Nut, Bushing, O- 12 EZ-K Ring & Lock Washer 10 13 001065-45 O-Ring 1 11 14 014200-45 Star Washer, Anti-Rotation 15 001686-45 Blue Index- CW 16 000925-45 Lab Handle Screw 17 B-WH4 4"Wrist Action Handle 26 - 18 012395-25 Cerama, LTC w/Check Valve 19 001019-45 Coupling Nut Washer 1/2" NPT Female Eccentric 25 12 13 20 OOAA Flange 21 012394-25 Cerama, RTC w/ Check Valve 24 ��� 14 22 001194-45 Red Index- HW 23 011278-25 Cerama Cartridge, RTC 23 15 24 B-PT Stream Regulator Outlet 16 25 001048-45 Nozzle Tip Washer q I 26 060X 8" Swing Nozzle 22 17 21 18 19 20 L__J Product Specifications: Product Compliance: Easylnstall Pre-Rinse Unit: ASME Al12.18.1 /CSA 6125.1 8" Deck Mount Mixing Faucet, Cerama Cartridges w/Check Valves, NSF 61 -Section 9 4"Wrist Action Handles, Add-On Faucet w/ 8" Swing Nozzle, Compact NSF 372(Low Lead Content) Spring, 24" Flexible Stainless Steel Hose, 0.65 GPM Spray Valve, 6"Wall EPAct 2005(PRSV) Bracket & 1/2" NPT Female Inlets EPA WaterSense(PRSV) Drawn: KJG Checked: - JRM A roved: JHB Date: 01/27/15 1 Scale: NTS Sheet: 2 of 2 KITCHEN ZONE TM Square Lay-in smooth texture - ' lee 10 Nw "ha�'W S. ; ",.'w`.g^ ' � � {,qa,��•�`.ya t�s' � ',x... ypr�"„„„.. �� ^M�pt,•Y,.•` z4°`+ '� .`-Y^"". M1 + e h .ni ' ^ 40 t� � • ., 'k.e^mow.� $ �.». ..�,.'.`." '°• @.s-"' � � � � 1Ag r !!!� } �• �', � f . Kitchen Zone'"24"x 24"panels with Prelude®XL1115/16"suspension system(Pgs.'458 459) A better option to vinyl-covered gypsum,this panel offers a lower cost,lighter weight,more pieces per carton,and meets USDA/FSIS guidelines. KEY SELECTION ATTRIBUTES (--TYPICAL PL APPLICATIONS Easier to cut with less dust . Smooth surface meets USDA/FSIS (•—Kitchen/food preparation areas Recyclable through Armstrong guidelines for use in food Laboratories Recycling Program processing areas Cafeterias Brighter visual with 20%more light 30-Year Limited System Warranty . Lavatories/restrooms reflectance than vinyl-covered gypsum against visible sag,mold,and mildew Durable—Water-repellent,Washable, Scratch-resistant,Soil-resistant COLOR White NAM DETAILS 1,Kitchen Zone"Lay-in 2.Kitchen Zone"Lay-in with Prelude®15/16"suspension system 326 TechLine 877 276 7876 �mstrong® armstrongceilings.com/commercial CEILING&WALL SOLUTIONS Q RECYCLED Calculate LEED contribution at = 36 to CONTENT armstrongceilings.com/greengenie KITCHEN ZONE TMx� Square Lay-in GREENGUARD smooth texture Gold Certified - - - (details below) LOCATION DEPENDENT VISUAL SELECTION PERFORMANCE SELECTION Dots represent high level of performance. $$SS _ C 5 -a�V JO y U U T Susp.Dwg. o a 0= v m n a _ o .2 2r E rn, C=a yam �9 Am W ca o °�c N� c Edge Pgs.474-478 Item Dimensions 1 c x 2 a ti x u 3 rr 3 h W T 2 CC CL Y Profile armstrongceilings. No. (inches) _ c y a�o com/catdwgs NRC + CAC — 4¢ i aKA (�� c o> 53 ' cc co rn 3 Bio- Humi- KITCHEN ZONE" Block Guard+ Durability f, 15/16" 1 673 24 x 24 x 5/8" ❑ N/A 33 - Class A 0.89 . Std Square Lay-in ------- -- --...... . . .._...... ................. ................... ........ ..-........ -....._... 1 672 24 x 48 x 5/8" 0 N/A 33 - Class A 0.89 . . Std — - ---- ---- --- _.._... ----.....................................-........ .. ------------ r Total Acoustics"ceiling panels have an ideal combination of noise reduction and sound-blacking performance in one product. SUSPENSION SYSTEMS = 15/16" Prelude" - r -` Da PHYSICAL DATA Material Mold/Mildew Protection 30-Year Performance Guarantee&Warranty Wet-formed mineral fiber Ceiling panels with BioBlock"performance resist When installed with Armstrong®Suspension System, Surface Finish the growth of mold and mildew. Details at armstrongceilings.com Factory-applied latex paint VOC Emissions PRODUCT CERTIFIEDFG1 Cleaning RecommendationsGREENGUARD Gold Certified FOR LOW CHEMICAL To clean panel,use a clean,white cloth with water or Fire Performance EMISSIONSThird-party certified compliant ULCOM/GGa mild detergent and wipe surface.To disinfect panel,ASTM E84 surface burning characteristics. with California Department of UL2a1dGUARD lightly spray surface and wipe clean with a clean,white OO Flame Spread Index 25 or less.Smoke Developed Public Health CDPH/EHLB/Standard cloth.Acceptable colorless disinfectants include: Index 50 or less. Method Version 1.1,2010.This standard is the coLo .Sodium hypochlorite •Hydrogen peroxide ASTM E1264 Classification guideline for low emissions in LEED,CalGreen •Quaternary ammonium Type IX,Form 2,Pattern G Title 24,ANSI/ASHRAE/USGBC/IES Standard 189;ANSI/GBI Green Weight;Square Feet/Carton = Fire Class A Building Assessment Protocol. 672-0.67 Ibs/SF;96 SF/ctn Humidity/Sag Resistance Insulation Value 673-0.82 Ibs/SF;64 SF/ctn HumiGuard®Plus ceiling panels are recommended for R Factor-1.6(BTU units) x areas subject to high humidity,up to,but not including, R Factor-0.28(Watts units) Minimum Order Quantity standingwater and outdoor applications. 1 carton Application Consideration _ Not designed for use in close proximity to commercial grease ducts. _ TechLine/1 877 276-7876 LEED°is a registered trademark of the U.S.Green Building Council armstrongceilings.com/commercial UL Is a registered trademark of UL LLC.All other trademarks used herein Amstrong® 327 (search:kitchen zone) are the property of AWI Licensing LLC and/or its affiliates BPCS-4667-718 ©2018 AWI Licensing LLC Printed in the United States of America CEILING&WALL SOLUTIONS K-1 12" SWING SPOUT SPLASH MOUNT FAUCET ADVANCE TABCO. Conforms To NSF 61/9 Lead Free Requirements SMART FABRICATION'- . 't Item#:-------- .--Qty#: Model#: ......... ........ ... ............... _...._ v Project#: FEATURES: 12'swing spout. _ 8" O.C.water supply. � � ... Quarter-turn wedge style handles. Colored hot&cold Indexes. c tp ego 1.0 GPM/3.8 LPM Aerator,60 PSI. z MATERIAL: Click This Link To BACK VIEW View Assembly Sheet 1/2"NPT(INSIDE THREAD) Brass chrome plated body&spout. Chrome plated handles. FAUCET AERATOR CONFORM TO ASTM.A112.18.1M • 1.0 GPM/3.8 LP THREAD:55/64-27 FEMALE DIMENSIONS and SPECIFICATIONS Options & Accessories Replacement Spout Low Flow D For K-1 Faucet Aerator A 12"Swing Spout Only. .5 GPM K-1 SP K-08 � E3 C Faucet Repair Kit* Splash Mount Faucet K-0013 (Set of 2) Mounting Kit Includes 2 Cartirdges and 2 Handles K-06 With Red&Blue Indexes gin " Oo •Length On Center ht C D Dimensions ✓ 9 # 12" 5" 2 1/2" 14" 1 8"O.C. V _ ©WARNING: Wrist Handles* K-316-LU (Set of 2) Faucet(s)on this page may expose you to chemicals,including lead, JJ For a Complete faucet with Wrist that are known to the State of California to cause cancer or birth defects Handles,See our K-316 Spec sheet. or other reproductive harm.For more Info.,visit www.p65wafnings.ca.gov. Can Only Be Used On Faucets Purchased After January 2016. For Older Faucets,Consult Customer Service. Customer Service Available To Assist You 1-800-645-3166 8:30 am - 7:00 pm E.S.T. For Orders&Customer Service: For Smart Fabrication-Quotes: ADVANCE AT-N" SMART FABR CATION'• Email:customer@advancetabco.com or Fax:631-242-6900 Email:smartfab@advancetabco.com or Fax:631-586-2933 www.advancetabco.com ADVANCE TABCO is constantly engaged in a program of improving our products.Therefore,we reserve the right to change specifications without prior notice. ©ADVANCE TABOO,DEC.2019 REF-G STAINLESS STEEL HAND SINKS SP� SIDE SPLASH UNITS ADVANCE TABCO. SMART FABRICATION'" Conforms To NSF 61/9 Lead Free Requirements Item#: Qty#: Model w ( Project: -- r STANDARD FEATURES: 7-PS-66 One piece Deep Drawn sink bowl design. 7-PS-40 7-PS-66-NF (Faucet Not Included) Sink bowl is 10"x 14"x 5". Stainless steel basket drain 1-1/2" IPS. Splash mounted 4" O.C.gooseneck faucet furnished with aerator. 7-PS-40&7-PS-66 Series Specific Features: e Includes 7-PS-66W includes K-316 Wrist Handle Faucet Removable ' with Rear plastic overflow tube and spring clamps. P-Trap is 1 112" IPS. Utility Tray 7-PS-56 Specific Features: Space Saver Sink bowl is 9"x 9"x 5". 7 3/4" high side splashes. Flat-Top Strainer 1-1/2" IPS. -PS-66W 7-PS-76 Specific Features: 12"high side splashes. Includes 17 1/4"x 3"x 2 5/16" Full length removable Utility Tray for use with 12"Side Splash Units. K Lever operated drain and built-in overflow with plastic overflow tube and spring clamps. P-Trap is 1 112"IPS. 7-PS-87 Specific Features: Same features as 7-PS-40 Plus C-Fold Paper Towel& 7-PS-76 Soap Dispenser, CONSTRUCTION: 7-PS-66L All TIG welded. or 7-PS-66R (Shown) Welded areas blended to match adjacent surfaces and to a satin finish. ` Die formed Countertop Edge with a 3/8" No-Drip offset. ' One sheet of stainless steel-No Seams. All sink bowls have a large liberal radii with a minimum dimension of 2"and are rectangular in design for increased capacity. MATERIAL: Heavy gauge type 304 series stainless steel. Wall mounting bracket is galvanized and of offset design. All fittings are brass/chrome plated unless otherwise indicated. 7-PS-87 7-PS-56 SPACE SAVER MECHANICAL: 9"x 9"x 5" Bowl Faucet supply is 112" IPS male thread hot and cold. Faucet Flow Rate: 1.0 GPM/3.8 LPM aerator.60 PSI. ©WARNING: r REMOVABLE UTILITY TRAY 7-PS-48 8"x 3"x 2 5/16"Tray-Tray hem allows to hang from Equipment that includes a faucet may expose you to chemicals,including lead, any standard side splash. Perforated for water drainage. that are known to the State of California to cause cancer or birth defects � or other reproductive harm.For more Info.,visit www.p65warnings.ca.gov. AM Customer Service Available To Assist You 1-800-645-3166 8:30 am -7:00 pm E.S.T. For Orders&Customer Service: For Smart Fabrication'Quotes: ADVANCE TABOO. Email:customer@advancetabco.com or Fax:631-242-6900 ( Email:smartfab@advancetabco.com or Fax:631-586-2933 FAB SMART RICATION^ www.advancetabco.com REF-B DIMENSIONS and SPECIFICATIONS TOL Overall: ± .500"Interior: ± .250" FITTINGS SUPPLIED AS SHOWN ALL DIMENSIONS ARE TYPICAL 7-PS-40, 7-PS-66, 7-PS-66-NF, 7-PS-66W&7-PS-66RorL 7-PS-56 (7-PS-66 Series Excludes P-Trap& Lever Drain &Overflow) 17 1/4"—{ 14' —12 --{ 2, 9' TOP VIEW FOR 2" 151/a" 7-PS-40&7-PS-66 Series -T 10° t s° 9" Faucet Side Splash 1 1-11-7 Side Splash 7 3/4" 9 3/4" 12 . 1 t 0" 2 t 3 5„ 2 Lever Drain P-Trap 7-PS-40-22 lbs. 7-PS-66W-22 lbs. 7-PS-66-19 lbs. 7-PS-66RorL-20 lbs. 14 lbs. 7-PS-66-NF-19 lbs. 7-PS-76 7-PS-87 17 1/4"--1 F e 3" 15 1/4" r -T 15 1/4"10„ L Faucet Removable Soap Dispenser 1 a" Side Splash Utility Tray Towel Dispenser / Faucet FI Q 1 2" Side Splash " F 17 �- 26 1/2" — T 1 5' Lever Drain RTrap Lever Drain P-Trap 27 lbs. 34 lbs. call, ADVANCE TABCO is constantly engaged in a program of ADVANCE TABCO. improving our products.Therefore,we reserve the right to -.SMART FA©R,CATI change specifications without prior notice. REF-B 325 Wireless Boulevard,Hauppauge,NY 11788 ©ADVANCE TABCO,FEBRUARY 2020 STAINLESS STEEL REGALINE SINKS ADVANCE TABCD. Two Compartments - One Drainboard SMART FABRICATION" (Specify Drainboard Location) I -- i Item#: Qty#. Pn�rn si EAd ilP4�4 r 53;9�'� ; Model#: I Project#: ........... L---_----------------------_____ TMyma �� Recessed Bowl Surface d Accommodates AfftL 93 & 9 SERIES Poly-Vance Cutting Boards Welded Side &Sink Covers QP Cross-Bracing CONSTRUCTION: All TIG welded. 94 SERIES Welded areas blended to match adjacent surfaces and to Welded Side&Adjustable a satin finish. Front&Rear Cross-Bracing Gussets welded to adie-embossed reinforcing channel. FEATURES: MATERIALS: Tile edge for ease of installation. Spec-Line (94 Series): 14 gauge type 304 stainless steel One piece Deep Drawn sink bowls with integral 11" High Splash. drainboards with splash. Standard (93 Series): 16 gauge type 304 stainless steel All sink bowls have a large liberal 3"radius. 8" High Splash. Placement of the welded leg assembly ensures stability and Super Saver(9 Series): 18 gauge type 304 stainless steel furnishes direct support of the column load requirement for 8" High Splash. the entire sink unit. "94" Series is supplied with adjustable front and rear cross brace LEGS: • 1 5/8" diameter tubular stainless steel. featuring leg clamps to secure left to right cross bracing. - Stainless steel gussets&channels. • Stainless Steel 1"adjustable bullet feet. O.A. DRBD. SPEC-LINE 94 Series STANDARD 93 series SUPER SAVER 9 Series Cu Bowl Size Length Size Model# WT. Model# WT. Model# WT. Ft. 14 Ga. , I '4 04 14"Water Level 12"Water Level 12"Water Level 58" 18" 94-2-36-18R or L 108 lbs. 93-2-36-18R or L 88 lbs. 9-2-36-18R or L 72 lbs. 26 16" X 20" 64 24' 94-2 36-24R'o�L 115 Ibs ;`93 2 36-24R or L 964 �9=2-36 24R or 76" 36"" 94-2-36-36R or L 158 lbs. �93.2-36-36R or L 132 lbs. 9-2-36.36R or L 115 lbs. 42 . 66 Y 18" . 94 22 40.18R or'L q 118 Ib"s 93 22 4q' orpk, 6 Ibs 9=22 40 i8R or__L °° 83 Ibs 3Q _ ,.� x 20" x 20" 72' 24" 94-22-40 24R or L 136 lbs. 93 22 40-24R or L 114 lbs. 9-22-40-24R or L 95 lbs. 39 ' ' 0=36R'or L �140'1bs 9-22 406R 84' , 36 4 3RrL 2-4 o 6 or L 1?3 Ibs., 46_ 62" 18 94.62.36-18R or L 147 lbs. 93-62-36-18R or L 128 lbs. 9-62-36.18R or L 115 lbs. 40 18" X 24" ®� 1 6 IbSa44 68 249 '3,8=24RRorL 16Q Ibs ti 936236-24R or L 139 Ibs: .5-62 36 24R orL 7 80" 36"` 94-62-36-36R or L 200 lbs. 93-62-36-36R or L 174 lbs. 9-62-36-36R or L 158 lbs. 53 „ „ 0" -' 24 '9442=48 24f or3 L 229r1bs 93 42.48=24R or L- 194 Ibs 9 42 48 24R or U �1,72 lb 53 24 x 24 92" 36"' 94-42-48.36R or L 261 lbs. 93-42-48.36R or L 235 lbs. 9.42.48-36R or L 194 lbs. 60 66 " 18 _94 82.4018R or L2;13 Ibs '93 82 40'18R or L'' 7 83Ibs 9=824018R or L � 167I.tas _... , _ �._ m �, 20" X 28" 72" 24" 94-82-40-24R or L 227 lbs. 93-82.40-24R or L 195 lbs. 9-82-40-24R or L 176 lbs. 64 8 4_7M36 „94=82.40-36R orL� 266;Ibs: 93 82;40 36R or;L w, 2271b's:, 9 82 40=3&R or t 207,Ibs 76 " Regalines with 36"Drainboards are 14"Water Level 12"Water Level 12"Water Level Supplied with Two Additional Legs 17"Flood Level 15"Flood Level 15"Flood Level for Support. Customer Service Available To Assist You 1-800-645-3166 8:30 am -7:00 pm E.S.T. ADVANCE TABk For Orders&Customer Service: For Smart Fabrication'"Quotes: SMART e = T��_• Email:customer@advancetabco.com or Fax:631-242-6900 Email:smartfab@advancetabco.com or Fax:631-586-2933 www.advancetabco.com REF-C DIMENSIONS and SPECIFICATIONS TOL Overall: ± .500" ALL DIMENSIONS ARE TYPICAL Interior: ± .250" (SPECIFY DRAINBOARD LOCATION) Overall Length { B o 0 aaWv�io, O O D waue A LJ Li >V Drainboard we1ee°, Size (Left hand Drainboard Shown) 94 Series Includes front&Rear Adjustable Cross Bracing(Shown Above) DESCRIPTION 94 SERIES 9 &93 SERIES (SIZE) Length (SIZE) Use 58" 181, 16x20 64" 24" DISH 20" 16" 13 5/8" 27" 38" 11" 14" 20" 45" 38" 8" 12" 22„ 42„ 76" *36" SINKS 66" 18" 72" 24" DISH& 20x20 POT SINKS 20" 20" 13 5/8" 27" 38" 11" 14" 20" 45" 38" 8" 12" 22„ 42„ 84" *36" 62" 18" 18x24 68" 24" POT&PAN 24" 18" 15 5/8" 31" 38" 11" 14" 20" 45" 38" 8" 12" 22" 42„80" *36" SINKS 80" 24" POT SINKS 24" 24" 15 5/8" 31" 38" 11" 14" 20" 45" 38" 8" 12" 22" 42" 24x24 92" *36" 66" 181, 20x28 72" 24" PAN SINKS 28" 20" 17 5/8" 35" 38" 11" 14" 20" 45" 38" 8" 84" *36" *Regalines with 36"Drainboards are Supplied with Two Additional Legs for Support. ROUGH-INPLUMBING • Faucet MECHANICAL: w • Supply is 1/2"IPS hot&cold. 3" • Faucet holes on 8"centers. FloodLevel x x+3 Water 38° To • Faucets are not included Level — c Waste (see accessories). Line 37^ Z • Waste drains are 1 112" IPS Working v S/S basket type,located in Height Drain center of sink bowl,and are 3 Y P-Trap-- / included. /�1"Adjustable i Stainless Steel f AIML Bullet Feet FINISHED FLOOR ADVANCE TABCO is constantly engaged in a program of ADVANCE TABCO. improving our products.Therefore,we reserve the right to � 11T-—CATION" change specifications without prior notice. REF-C 325 Wireless Boulevard: Hauppauge,NY 11788 C ADVANCE TABCO,SEPTEMBER 2019 r 55 An 4y r Al s Y• . q,',}.r•,'ai{ y.,.} k'3aok'$ +``' STE'!/ENS zs,.:..v iuwr M } :' h t k*i b X A t'+L,•.gf iI e'w. w a•-_ a"".`.oa..-mow i Y ,f i:'^ ' x ram..,. 1 v¢""c'• -w ^-` i tP r. m WY y,, 4'zd.' ",f,..f'oil r-.a.-a.,v's.r,:«.eac x WsFI4 t p Y A r af''rhnv.. x..i oc. 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