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HomeMy WebLinkAboutTROPICAL SMOOTHIE - FOOD ITROPICAL• SMOOTHIE 489`Bearses Wa , HYAA05 �� ,2.97-- orl TROPICAL SMOOTHIE r 489 Bearses Way, HYA j; r- � r Town of Barnstable BOARD OF HEALTH John T. Norman Board of Health Donald A.Gaudagnoli,M.D. QAIL ABLE .- F.P.(Thomas)Lee,. A Daniel Luczkow,M.D. Alt. 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: 1047 Issue Date: 01/01/2022 DBA: TROPICAL SMOOTHIE CAFE OWNER: TSC OF HYANNIS INC. Location of Establishment: 489 BEARSES WAY HYANNIS„ MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES- Seasonal: IndoorSeating: 55 OutdoorSeating: 16 Total Seating: 71 FEES FOOD SERVICE ESTABLISHMENT: $300.00 YEAR. 2022 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2022 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: MOBILE-ICE CREAM: G FROZEN DESSERT: Thomas A. McKean, IRS, CHO, Health Agent FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: APPROVED 11/24/20: 1.) Grease Trap Variance was granted for use of AGRU if cleanded on a regular basis in accordance of MA Plumbing Code. 2.) Menu is restricted to the three page menu that was submitted on 11/6/20. 3.)Only paper plates and plastic utensils shall be utilized. 4.)Variance is not transferrable to another owner. 5.) Must post variance on wall adjacent to food permit. For Office U. Initials: �Wt. Town of Barnstable Date PaJ70 gal Amt Pd$ '� MAS&MIMMESM : Inspectional Services ;9.•`� Public Health Division Check# Thomas McKean, Director (�1(,N 200 Main Street,Hyannis,MA 02601 Office: 508-862-4644 Fax: 508-790-6304 APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE JOJ �', bZ NEW OWNERSHIP RENEWAL. NAME OF FOOD ESTABLISHMENT: / f���u�l/1/1�5 L��bI� %YO✓Ji"C4 5maa���c ct-- ADDRESS OF FOOD ESTABLISHMENT: 4e?zwC4 flit c y 01715, llt"4 MAILING ADDRESS(IF DIFFERENT FROM ABOVE): E-MAIL ADDRESS: 'f'`.a=hyQ0n n i s lg Qvl• Gout \X TELEPHONE NUMBER OF FOOD ESTABLISHMENT: (5LS-j ¢)Z7 TOTAL NUMBER OF BATHROOMS: 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? D IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S)?kb TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW) V"FOOD SERVICE RETAIL FOOD-ONLY required for TCS foods(foods requiring refrigeration/freezer) BED&BREAKFAST CONTINENTAL BREAKFAST COTTAGE FOOD INDUSTRY(formerly residential kitchen) MOBILE FOOD FROZEN DAIRY DESSERT MACHINES ... (MONTHLY LAB ANALYSIS REQUIRED) CATERING... (CATERING NOTICE REQUIRED BEFORE EVENT(SEE PAGE#2) *** 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: 1', 1 FULL NAME OF APPLICANT V!V t � 6i I�1 el 10 rL ^C.1 7Z SOLE OWNER: YES/NO OWNER PHONE# -17 t f- ADDRESS Z,j ay., uiI15�.3� ra S G r#A ©Z6,1,F - CORPORATE OWNER: CORPORATE ADDRESS: PERSON IN CHARGE OF DAILY OPERATIONS: U At l� 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. 0GcAAInew 6 rV d eeYa S r a I dj i 2oZy 1.LU 4iheu}6Ae alas ip 2 f 26 2. WJ to,� C(WS 19104 1-24)Za l) Y ;au 13/ Zjzo 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/al)i)lications.asp. OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. NOTICE: Permits run annually from January 1 st to Dec.3 1"each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC 1st. Q:\Application FormsTOODAPP REV3-2019.doc Town of Barnstable �' yam Board of Health ed B&MSTASGE. ' 200 Main Street,Hyannis MA 02601 John Norman,Chairrman Office: 508-862-4644 FAX: 508-790-6304 F.P.(Thomas)Lee,P.E. Donald A.Guadagnoli,M.D Daniel Luczkow,M.D.AI March 10, 2022 Ms, Connie Medeiros 22 Christy's Drive Brockton, MA 02301 e aRE:' Tropics! Srnooth:ie Cafe,,OR,$ aisesfl%Vay Hyannis ° Grease Trap Variance/ AGHU Device Dear Ms. Medeiros, You are granted a variance from Section 322-3 of the Town of Barnstable Code, which requires minimum 1,000 gallon capacity grease traps at all food establishments. This variance will allow you to operate a new food establishment utilizing a fully automatic grease removal unit (AGRU) [GGX35 Grease Guardian] at Tropical Smoothie, 489 Bearses Way, Hyannis with the following conditions: (1) The automatic grease removal unit (AGRU) shall be properly maintained (cleaned) on a regular basis in accordance with the MA Plumbing Code. (2) The menu is restricted to the submitted four page menu dated November 6, 2020. (3) Only paper plates and plastic utensils shall be utilized. (4) This variance is not transferable to another owner or lessee of this establishment. (5) This variance decision letter shall be posted on a wall adjacent to your food service permit in an easily accessible location for viewing by a health inspector during inspections. You informed the Board all of the foods are pre-made and are delivered frozen. This conditional variance is granted because smoothies, sandwiches, wraps and flatbreads are exempt as indicated in the Board of Health Grease Trap Variance Q:WP\Grease Trap Variance Medeiros Tropical Smoothie Nov 2020.docx Guide dated March 10, 2015. The Board is of the opinion that little to no grease would enter the plumbing and sewer line at this establishment if these procedures are followed properly. Sincerely ours, hn Norman Chairman BOARD OF HEALTH TOWN OF BARNSTABLE Q:WP\Grease Trap Variance Medeiros Tropical Smoothie Nov 2020.docx i pR; Town of Barnstable BOARD OF HEALTH John T.Norman Board of Health Donald A.Gaudagnoli,M.D. BARMABU1 s Paul J.Canniff,D.M.D. "A&I F.P.(Thomas)Lee,Alternate 200 Main Street,Hyannis,MA 02601 Phone: (508)862-4644 Fax: (508)790-6304 www.townofbarnstable.us Permit to Operate a Food Establishment In accordance with regulations promulgated under authority of 105 CMR 590.000 M.G.L. Chapter 94 Sections 305A,305B, 146, 189 and 189A;Chapter 111,Sections 5 and 127A,a permit is hereby granted to: Permit No: 1047 Issue Date: 01/01/2021 DBA: TROPICAL SMOOTHIE CAFE OWNER: TSC OF HYANNIS INC. Location of Establishment: 489 BEARSES WAY HYANNIS, MA 02601 Type of Business Permit: FOOD SERVICE t Annual: YES Seasonal: IndoorSeating: 55 OutdoorSeating: 16 Total Seating: 71 FEES FOOD SERVICE ESTABLISHMENT $300.00 YEAR. 2021 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2021 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: MOBILE- ICE CREAM: Q. FROZEN DESSERT: Thomas A. McKean, RS,CHO, Health Agent FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS-ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: °APPROV ED 11/24/20: 1.) Grease Trap Variance was granted for use of AGRU if cleanded on a regular basis in accordance of MA Plumbing Code. 2.) Menu is restricted to the three page menu that was submitted on 11/6/20. 3.)Only paper plates and plastic utensils shall be utilized. a 4.)Variance is not transferrable to another owner. 5.) Must post variance on wall adjacent to food permit. f Town of Barnstable BOARD OF HEALTH John T.Norman Board of Health Donald A.Gaudagnoli,M.D. BARN _` Paul J.Canniff,D.M.D. +AS& F.P. Thomas Lee Alternate 200 Main Street, Hyannis, MA 02601 Phone: (508) 862-4644 Fax: (508)790-6304 www.townofbarnstable.us Permit to Operate a Food Establishment In accordance with regulations promulgated under authority of 105 CMR 590.000 M.G.L. Chapter 94 Sections 305A, 305B, 146, 189 and 189A; Chapter 111,Sections 5 and 127A, a permit is hereby granted to: Permit No: 1047 Issue Date: 01/01/2021 DBA: TROPICAL SMOOTHIE CAFE OWNER: TSC OF HYANNIS INC. Location of Establishment: 489 BEARSES WAY HYANNIS, MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 55 OutdoorSeating: 16 Total Seating: 71 FEES FOOD SERVICE ESTABLISHMENT: $300.00 YEAR. 2021 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2021 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-.FOOD: MOBILE-ICE CREAM: Q� FROZEN DESSERT: Thomas A. McKean, RS, CHO, Health Agent FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: Variance was granted for 1,000 gallon minimum grease trap. Menu is restricted to the three page menu that was submitted on 06/25/2015. Only paper plates and plastic utensils shall be utilized. Variance is not transferrable to another owner. Must post variance on wall adjacent to food permit. oFWE yk, or Office Use Only Initials: o Town of Barnstable Sao-•� Date Paid B.NWABIX : Inspectional Services "39. i639' Public Health Division on 1 DZO -. oo•oo Thomas McKean,Director 200 Main Street,Hyannis,MA 02601 Office: 508-862-4644 Fax: 508-790-6304 APPLICATION FOR PERMIT TOJOPERATE A FOOD ESTABLISFIMENT DATE I U Z ZO NEW OWNERSHIP RENEWAL NAME OF FOOD ESTABLISHMENT: 1 `jC�,�. �-�2�( (S b)6Z— ]6619°CCe I rv7n© r e C -� ADDRESS OF FOOD ESTABLISHMENT:_ � ��( S l 14fa V 1 r ', 01 MAILING ADDRESS(IF DIFFERENT FROM ABOVE): E-MAIL ADDRESS: ' G1ll�PG�y1 fS �e)fe CDl C U tyl TELEPHONE NUMBER OF FOOD ESTABLISHMENT: (Kb'321-- � TOTAL NUMBER OF BATHROOMS:_ WELL WATER:YES NO 1/ (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: t/ SEASONAL: DATES OF OPERATION:_/ / TO NUMBER OF SEATS: INSIDE: OUTSIDE: 169 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?�0 IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S)? AD TYP -OF ESTABLISH ENT: (PLEASE CHECK ALL THAT APPLY BELOW) FOOD SERVICE RETAIL FOOD-ONLY required for TCS foods(foods requiring refrigeration/freezer) BED&BREAKFAST CONTINENTAL BREAKFAST COTTAGE FOOD INDUSTRY(formerly residential kitchen) MOBILE FOOD FROZEN DAIRY DESSERT MACHINES...(MONTHLY LAB ANALYSIS REQUIRED) CATERING...(CATERING NOTICE REQUIRED BEFORE EVENT(SEE PAGE#2) *** SEASONAL,MOBILE & NEW FOOD ONLY*** REQUIRED TO CALL HEALTH DIV.FOR INSPECTION PRIOR TO PERMIT BEING ISSUED PLEASE CALL 508-8624644 Q:\Application FormsTOODAPP REV3-2019.doc OWNER INFORMATION: , FULL NAME OF APPLICANT �E J fi l Y1(If"l UCG� S" SOLE OWNER: YES/NO :. + OWNER PHONE#: ADDRESS 2�i� �l'� GC7�C� G'U� 41, Y' rl ? 0� CORPORATE OWNER: CORPORATE ADDRESS; PERSON IN CHARGE OF DAILY OPERATIONS: List(2) Certified Food Protection Managers AND at least(1)Allergen Awareness Certified Staff All FOOD ESTABLISHMENTS must have 1 Certified Food Protection Manager PER SHIFT: "ATTACH.COPIES.OF CERTIFICATES** The Health Div.will NOT use past years.' records.You must provide new copies and POST THE CERTIFICATES at your food establishment. Certified Food Manners: _ Expiration Date Allergen Awareness Expiration Date . �,n,,c�e /b / 2 1. G cQec 16 Z� i2�25 1. !V� n 2. ,� (XC(�) , �� } Lff1'J`�- 12 /a l 2 om Nk YU a. 10:i-r Z02� 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 onenine!! 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 h.ttpi//www.townofbarnstable.us/h.ealthdivision/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. 315`each calendar year. IT.ISYOUR:RESPONSIBILITY TO RETURN THE COMPLETED APPLICATIONS)AND REQUIRED FEES BY DEC 1st. Q\Application FormsTOODAPP REV3-2019.doc p � 117yy Town of Barnstable BOARD OF HEALTH b� John T.Norman Board of Health Donald A.Gaudagnoli,M.D. Bwn.NsrAUM = Paul J.Canniff,D.M.D. 3D ��� 200 Main Street, Hyannis, MA 02601 F.P. Thomas Lee Alternate Phone: (508) 862-4644 Fax: (508)790-6304 www.townofbarnstable.us Permit to Operate a Food Establishment In accordance with regulations promulgated under authority of 105 CMR 590.000 M.G.L. Chapter 94 Sections 305A, 305B, 146, 189 and 189A; Chapter 111,Sections 5 and 127A, a permit is hereby granted to: Permit No: 1047 Issue Date: 11/04/2020 DBA: TROPICAL SMOOTHIE CAFE- TEMPORARY OWNER: TSC OF HYANNIS INC. Location of Establishment: 489 BEARSES WAY HYANNIS, MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 55 OutdoorSeating: 16 Total Seating: 71 I FEES FOOD SERVICE ESTABLISHMENT: $300.00 YEAR. 2020 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 11/25/2020 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: I PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: Variance was granted for 1,000 gallon minimum grease trap. Menu is restricted to the three page menu that was submitted on 06/25/2015. Only paper plates and plastic utensils shall be utilized. Variance is not transferrable to another owner. Must post variance on wall adjacent to food permit. { 1 c ate. Srno c-�� Bellaire, Dianna ---\ vup From: Matt Med <tschyannis@aol.com> Sent: Tuesday, October 27, 2020 3:22 PM To: Bellaire, Dianna Subject: Take over ownership of Tropical Smoothie Cafe Good afternoon Dianna, My name is Connie Medeiros from Tropical Smoothie Cafe. I Just took ownership of the cafe from my sister. Everything stays the same except for a new entity and EIN Please advise on how to proceed with licensing renewal. Thanking you in advance Connie CAUT1ON:This email originated from outside of the Town of Barnstable! Do not click inks, open attachments or reply, unless you recognize the sender's email'address and know the content is safe! i Bellaire, Dianna From: Matt Med <tschyannis@aol.com> Sent: Tuesday, October 27, 2020 3:45 PM To: Bellaire, Dianna Subject: Re:Take over ownership of Tropical Smoothie Cafe Thank you Dianna, I apologize for not reaching out sooner, but with everything going on I completely forgot. Should I reach out to them or will they get in touch with me. Thanks for all your help Connie -----Original Message----- From: Bellaire, Dianna <Dianna.Bel laire(a town.barnstable.ma.us> To: Matt Med <tschyannis(a)aol.com> Cc: Bellaire, Dianna <Dianna.Bel laire(a.town.barnstable.ma.us>; Parvin, Lindsay <Lindsay.Parvin a()town.barnstable.ma.us>; Coyle, Brenda <Brenda.Coyle(a)town.barnstable.ma.up Sent: Tue, Oct 27, 2020 3:38 pm Subject: RE: Take over ownership of Tropical Smoothie Cafe Hi; Thank you for letting me know about the change of ownership, however you are supposed to let us know before the change of ownership. I know you are a relative but, you have a new EIN number and that dictates new ownership. I've mailed your renewal to the Tropical Smoothie. When you receive the application, please check off"New Ownership" and then you must add $100.00 to the annual fee. A health inspector will need to inspect the kitchen and review everything with you. I've copied the Building Dept. and Licensing Dept. on this email. You will need to speak with those departments as well. Thank you. Dianna Bellaire Permit Technician Town of Barnstable Health Division 200 Main Street Hyannis, MA 02601 P:508-862-4643 Fax:508-790-6304 Email:Dianna.Bellaire@town.barnstable.ma.us The information contained in this electronic transmission ("e-mail"), including any attachment (the"Information"), may be confidential or otherwise exempt from disclosure. It is for the addressee only. This Information may be privileged and confidential work-product or a privileged and confidential communication. The Information may also be deliberative and pre-decisional in nature. As such, it is for internal use only. The Information may not be disclosed without the prior written consent of the Director of Public Health and/or the Town Attorney's Office of the Town of Barnstable. If you have received this e-mail by mistake, please notify the sender and delete it from your system. Please do not copy or forward it. Thank you for your cooperation. From: Matt Med [mailto:tschyannis(a)aol.coml Sent: Tuesday, October 27, 2020 3:22 PM To: Bellaire, Dianna Subject: Take over ownership of Tropical Smoothie Cafe Good afternoon Dianna, My name is Connie Medeiros from Tropical Smoothie Cafe. I jjust took ownership of the cafe from my sister. Everything stays the same except for a new entity and EIN Please advise on how to proceed with licensing renewal. Thanking you in advance Connie 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! 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! I 2 t Town of Barnstable BOARD OF HEALTH John T.Norman Board of Health Donald A.Gaudagnoli,M.D. e�sa�r�s� Paul J.Canniff,D.M.D. R 200 Main Street, Hyannis, MA 02601 F.P. Thomas Lee Alternate Phone: (508) 862-4644 Fax: (508)790-6304 www.townofbarnstable.us .Permit to Operate a Food Establishment In accordance with regulations promulgated under authority of 105 CMR 590.000 M.G.L. Chapter 94 Sections 305A, 3056, 146, 189 and 189A; Chapter 111, Sections 5 and 127A, a permit is hereby granted to: Permit No: 1047 Issue Date: 12/10/2019 DBA: TROPICAL SMOOTHIE CAFE OWNER: GCMB ENTERPRISES INC. Location of Establishment: 489 BEARSES WAY HYANNIS, MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 55 OutdoorSeating: 16 Total Seating: 71 FEES FOOD SERVICE ESTABLISHMENT: $300.00 YEAR. 2020 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2020 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: MOBILE-ICE CREAM: Q� FROZEN DESSERT: Thomas A. McKean, RS, CHO, Health Agent TOBACCO SALES: FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: Variance was granted for 1,000 gallon minimum grease trap. Menu is restricted to the three page menu that was submitted on 06/25/2015. Only paper plates and plastic utensils shall be utilized. Variance is not transferrable to another owner. Must post variance on wall adjacent to food permit. Initials: °f'"E'°'r Town of Barnstable � Date Paid��� mt Pd BmwsrABLE, ; Inspectional Services i MASS. -e W7 i639 ck � Public Health Division Check# 'OrEo Mn+ Thomas McKean, Director 200 Main Street, Hyannis, MA 02601 Office: 508-862-4644 Fax: 508-790-6304 APQPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE l2 1-! NEW OWNERSHIP RENEWAL NAME OF FOOD ESTABLISHMENT: b ADDRESS OF FOOD ESTABLISHMENT: / &Ards' UVW`f i MQ Ail l5, MAILING ADDRESS(IF DIFFERENT FROM ABOVE):: ��'1'�� E-MAIL ADDRESS: 't"SG bo- w1'5 L dD YYI I•CD TELEPHONE NUMBER OF FO`O_D ESTABLISHMENT: - � TOTAL NUMBER OF BATHROOMS: • � WELL WATER: YES NO V ... (_ ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: SEASONAL: DATES OF OPERATION:_/ /_ TO i NUMBER OF SEATS: INSIDE: OUTSIDE: TOTAL: SEATING: MUST OBTAIN A COMMON VICTUALLER'S LICENSE FROM LICENSING DIV. ***OUTSIDE DINING REMINDER*** OUTSIDE DINING MUST BE APPROVED BY THE HEALTH DIV.AND LICENSING AND.]MEET OUTSIDE DINING REQUIREMENTS. IS WAIT STAFF PROVIDED FOR OUTSIDE DINING? _ IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S)? AO TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW) FOOD SERVICE RETAIL FOOD-ONLY required for TCS foods(foods requiring refrigeration/freezer) BED& BREAKFAST CONTINENTAL BREAKFAST COTTAGE FOOD INDUSTRY(formerly residential kitchen) MOBILE FOOD FROZEN DAIRY DESSERT MACHINES ... (MONTHLY LAB ANALYSIS REQUIRED) CATERING ... (CATERING NOTICE REQUIRED BEFORE EVENT(SEE.PAGE#2) *** SEASONAL, MOBILE_& NEW FOOD ONLY*** REQUIRED TO CALL HEALTH DIV FOR INSPECTION PRIOR TO PERMIT BEING ISSUED PLEASE CALL 508-862-4644 Q:1Application FormsTOODAPP 2020.doc i - .r OWNER INFORMATION: J, n FULL NAME OF APPLICANT �� /may Y�. »t�C.� l?�7 SOLE OWNER: YES/NO OWNER PHONE ADDRESS Al ZC-"k CORPORATE OWNER: Cam CORPORATE ADDRESS: �' � 1 tZ L��Il rn"l� D G,tO / PERSON IN CHARGE OF DAILY OPERATIONS: �� R, ► I/t� GC � 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 Ex�piir�pation Date Allergen Awareness Expiration Date �W- 1-O 1. M(A—AS�10/ud 2. &fljdA �—V 6 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 openine!! 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,townoibarnstable.us/healthdivision/applications.asi). OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. NOTICE: Permits run annually from January Ist to Dec.31"..each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC I st. WAPPlication FormsTOODAPP REV3-2019.doc Town of Barnstable Board of Health 200 Main Street,Hyannis MA 02601 ewes. ss9. John Norman,Chaimnan Office: 508-862-4644 FAX: 508-790-6304 F.P.(Thomas)Lee,P.E. Donald A.Guadagnoli,M.D Daniel Luczkow,M.D.A] March 10, 2022 Ms, Connie Medeiros 22 Christy's Drive Brockton, MA 02301 i , " ynrfir �. i TropicalIS" 'thee Caf ,�489�B�air e l a v' .z���+F" ° �°3+�'r' ' a«+� z {GreaseTraPVartaOcepAGRUDeice � . Dear Ms. Medeiros, You are granted a variance from Section 322-3 of the Town of Barnstable Code, which requires minimum 1,000 gallon capacity grease traps at all food establishments. This variance will allow you to operate a new food establishment utilizing a fully automatic grease removal unit (AGRU) [GGX35 Grease Guardian] at Tropical Smoothie, 489 Bearses Way, Hyannis with the following conditions: (1) The automatic grease removal unit (AGRU) shall be properly maintained (cleaned) on a regular basis in accordance with the MA Plumbing Code. (2) The menu is restricted to the submitted four page menu dated November 6, 2020. (3) Only paper plates and plastic utensils shall be utilized. (4) This variance is not transferable to another owner or lessee of this establishment. " (5) This variance decision letter shall be posted on a wall adjacent to your food service permit in an easily accessible location for viewing by a health inspector during inspections. You informed the Board all oft are p he foods re-made and are delivered frozen. This conditional variance is granted because smoothies, sandwiches, wraps and flatbreads are exempt as indicated in the Board of Health Grease Trap Variance q:WP\Grease Trap Variance Medeiros Tropical Smoothie Nov 2020.docx Guide dated March 10, 2015. The Board is of the opinion that little to no grease would enter the plumbing and sewer line at this establishment if these procedures are followedproperly. p X ouan BOARD OF HEALTH TOWN OF BARNSTABLE Q:WP\Grease Trap Variance Medeiros Tropical Smoothie Nov 2020.docx Of 1MP DATE: • $95.00 FEE*: Town of Barnstable �1639. sum REC.BY: Board of Health SCHED.DATE: rr 200 Main Street, Hyannis MA 02601 Office: 508-8624W `. FAX: 508-790-6304 : John T.NormanDonald A.Guadagnoli,M.D. Paul J.Canniff,D.M.D. . F.P.(Thomas)Lee,Alternate LOCATION VARIANCE REQUEST FORM //pp Property Address: 'Tp &a rs-�'I//(/ 1k1tq t J 0 i 5, WA o o&b l Assessor's Map and Parcel Number: <o� =D — 3 Size of Lot: Wetlands Within 300 Ft. Business Name: bPga vil{S dlbl 1> d 1,—,�,-] g,` G� o Subdivision Name:APPLICANT'S NAME: �u � 1�}e( lU �d6ldone 5509--/ /Z 1ZE-(-- Did the owner of the property authorize you to represent him or her? Yes r/ No PROPERTY OWNER'S NAME CONTACT PERSON i Name: lGl e. WO e d t- 00,4, Name: - CONrtlr� I� - — - Address: 22 f i S.4IS �1(I- Address: as eh r[5�4 s Z� 2- 3i�a�,���, M 4 Phone: Phone: EMAIL: co17iS VARIANCE FROM REGULATION(Incl.Reg.Code a) REASON FOR VARIANCE ay attach separate sheet if more space needed) he- fe"k O1 vtot Wf-(e- u-t TD-tnt e . ✓0 . S a o .e- 'Ve f«l a Kf1 (--Co e cl o✓u ovl 0(" s S-e-5 NATURE OF WORK: House Additionia House Renovation LJ Repair o ailed Septic System Checklist (to be completed by office staff-person receiving variance request application) Please submit first four on list as S collated packets. A. Five(5)copies of the completed variance request form B. Five(5)copies of MA DEP approval letters for Innovative/Altemative septic system(when proposing an I/A system or secondary treatment unit(S.T.U.). C. Five(5)hard copies of engineered plan submitted(e.g.septic system plans)and one(1)electronic version submitted to email: healthna,town.bamstable.ma.us *(Pool Plan—5 hard copies) _ D.Five(5)copies of labeled dimensional floor plans submitted(e.g.house plans or restaurant kitchen plans)and one(1)electronic version. A completed seven(7)page checklist confirming review of engineered septic system plan by submitting engineer or PIS.Signed letter stating that the property or business owner authorized you to represent him/her for this request Applicant must notify abutters by certified mail at least.tcn days prior to meeting date at applicant's expense(for Title V and/or local sewage regulation variances only). _ Full menu—Five(5)copies of full menu submitted(for grease trap variance requests only). 4, Fee Submitted*S95.00 for the following variances:1)New construction, 2) Septic repairs with increase in flows, and 3)New owner/new lessee applying for food,pool or body art variances. Exemptions from Valiance Fee: 1)Septic repair without an increase in flow and variances granted at the counter,2)Monitoring Plans,and 3)Temporary Food(not a"variance"). Variance request submitted at lea st ast 15 days prior to meeting da te VARIANCE APPROVED John T.Norman NOT APPROVED Donald A.Guadagnoli,M.D. REASON FOR DISAPPROVAL Paul J.Canniff,D.M.D. Q:\Application Forms\VARIREQ Rev Jan 1-2020.docx Town of Barnstable Barnstable Board of Health anRtvsr,►ai.E, 1 v� .Mnss g 200 Main.Street,Hyannis MA 02601 I ED MA'I 2007 Office: 508-862-4644 Wayne Miller,M.D. FAX: 508-790-6304 Paul Canniff,D.M.D. Junichi Sawayanagi July 20,2015 Mr. David Goodman 22 Christy's Drive Brockton, MA RE: _.Tropical Smoothie Cafe;489 Bearses 1Nay,Hyannls S a Grease Trap Valiance/.AGRU Device Dear Ms. Goodman, You are granted a variance from Section 322-3 of the Town of Barnstable Code, which requires minimum 1,000 gallon capacity grease traps at all food.establishments. This variance will allow you to operate a new food establishment utilizing a fully automatic grease removal unit (AGRU) [GGX35 Grease Guardian] at Tropical Smoothie, 489 Bearses Way, Hyannis with.the following conditions: (1) The automatic grease.removal unit(AGRU) shall be installed and properly maintained (cleaned) on a regular basis in accordance with the MA Plumbing Code' (2) The menu is restricted to the three page flyer/menu submitted on 6/25/15, listing multiple types of tacos, flatbreads, wraps, sandwiches, salads, bacon, and smoothies. (3) Only paper plates and plastic utensils shall be utilized. *(4) This variance is not transferable to another owner or lessee of this establishment.' (5) This variance decision letter shall be posted on a wall adjacent to your food service permit in an easily accessible location for viewing by a health inspector during inspections. This conditional variance is granted because smoothies, sandwiches, wraps and flatbreads are exempt as indicated in the Board of Health Grease Trap Variance Guide dated March 10, 2015. Your attorney testified the tacos are pre-cooked before being assembled. Bacon is also pre- . cooked then simply reheated on wax paper which is disposed in the trash. The Board is of the opinion that little to no grease would enter the plumbing system/sewer line at this establishment if these procedures are followed properly. Sinc rely yours JU� :`ayn' Miller, M.D. Chair an Cc: Mark Boudreau,Esq. QAWPFILES\Tropical Smoothie Grease Trap Variance Decision 2015.doc lareas GGX35 Grease Guardian XiGuardi Installation Details 48.5 KEY INSTALLATION NOTES: 41 • Allow for the minimum clearances shown • For tank base allow at least 48.5" length x 24.5"width clearance. • Allow adequate access to slide-in strainer ° T • &slide-in grease collector from front. o„„Fr • Inlet port is both single/dual entry • Outlet port is both single/dual entry. • Keep outlet piping at 1/8"per foot fall or more. 24 1U • User rubber adjustable pipe connectors • as supplied. • Only switch on after filling system with water to static level. • Refer to long manual for full installation. Pre start up checks: 10 • Ensure unit is positioned on a level 16 surface and is plumbed in securely. 6.5 • Ensure electrical outlet is fitted with 6.25 dedicated ground fault circuit breaker. Grease collector • Ensure that the unit is filled with Clearance water to the correct level L45J • Ensure strainer basket is fully closed • Set controller date and time as solids shiner detailed in the manual Clearance • Ensure that collection receptacle empty and securely in place MINIMUM FLOOR SPACE.RECOMMENDATION Spedfication Grease Guardian World Install Grease Guardian Model GGX35, self cleaning automatic grease removal unit, 16 gauge Grease Guardian World is an interactive online register fully welded 304 stainless steel tank, stainless steel of all Grease Guardian branded products uploaded and internal baffle plate, fully sealed air tight stainless managed by Grease Guardian,.distributors and end steel lid and robust stainless steel clamps, above users water heavy duty stainless steel dry solids strainer basket, uni-directional inlet and outlet flow Grease Guardian World allows us to: connections with easy fit pipe couplings, concealed plumbing and electrical connections, 35 gallons per Upload and manage individual sites minute flowrate, 81.8 pounds grease retention . Monitor specification,service history,supplier capacity, and skimming rate of 11 pounds per hour. details for each Grease Guardian installed The GGX is supplied with stainless steel rotating . Upload and view installation photographs grease skimming drum, integral gas trap, totally . Upload and view Operation&Maintenance manuals enclosed geared drive unit, 600 watt immersion Upload and view service engineer reports heater with self regulating safety control, . Locate sites using Google Maps linking programmable controller with interface, energy . Automatically remind distributors,customers and saving mode and audible alerts. The GGX is suitable. end users when service is due and warranties for floor and shelf type mounting. The GGX .is expire. electrically tested and approved to UL499 and CSA Access and manage accounts on-line C22-2 88-1952 standards. 3 year warranty is • Manage recycled FOG standard. r-a ,.. Grease Electrical Details ? Guardian GGX25 110vac,625watts,5.7A Grease Guardian LLC 96 Onondaga Street Yonkers, NY 10704 www.greaseguardianUSA.com rse GGX35 Grease Guardian Guards Installation Details 48.5 KEY INSTALLATION NOTES: 41 • Allow for the minimum clearances shown For tank base allow at least 48.5" length x 24.5"width clearance. • Allow adequate access to slide-in strainer T • &slide-in grease collector from front. aurtEr • Inlet port is both single/dual entry • Outlet port is both single/dual entry. • Keep outlet piping at 1/8"per foot fall or more. • User rubber adjustable pipe connectors 24 10 • as supplied. • Only switch on after filling system with water to static level. • Refer to long manual for full installation. Pre start up checks: 10 • Ensure unit is positioned on a level 16 6.5 surface and.is plumbed in securely. 6.25 • Ensure electrical outlet is fitted with dedicated ground fault circuit breaker. Grease Collector Clearance • Ensure that the unit is filled with water to the correct level U45 • Ensure strainer basket is fully closed • Set controller date and time as solids strainer detailed in the manual pearan1e • Ensure that collection receptacle empty and securely in place MINIMUM FLOOR SPACE RECOMMENDATION Speaficalaon Grease Guardian World Install Grease Guardian Model GGX35, self cleaning automatic grease removal unit, 16 gauge Grease Guardian World is an interactive online register fully welded 304 stainless steel tank, stainless steel of all Grease Guardian branded products uploaded and internal baffle plate, fully sealed air tight stainless managed by Grease Guardian, distributors and end steel lid and robust stainless steel clamps, above users water heavy duty stainless steel dry solids strainer basket, uni-directional inlet and outlet flow Grease Guardian Works allows us to: connections with easy fit pipe couplings, concealed plumbing and electrical connections, 35 gallons per 0 Upload and manage individual sites minute flowrate, 91.8 pounds grease retention . Monitor specification,service history,supplier capacity, and skimming rate of 11 pounds per hour. details for each Grease Guardian installed The GGX is supplied with stainless steel rotating • Upload and view installation photographs grease skimming drum, integral gas trap, totally . Upload and view Operation&Maintenance manuals enclosed geared drive unit, 600 watt immersion 0 Upload and view service engineer reports heater with self regulating safety control, . Locate sites using Google Maps linking programmable controller with interface, energy 0 Automatically remind distributors,customers and saving mode and audible alerts. The GGX is suitable end users when service is due and warranties for floor and shelf type mounting. The GGX is expire. electrically tested and approved to UL499 and CSA a Access and manage accounts on-line C22-2 88-1952 standards. 3 year warranty is . Manage recycled FOG standard. Ora Electrical Details Guardian '.t'Utcs:ii GGX25 110vac,625watts,53A Grease Guardian LLC 96 Onondaga Street Yonkers, NY 10704 www.greaseguardianUSA.com I , 4 d +�;? u y _.✓`.J r y }tit i' � �`+'.tr���.+�' - , x a r w �y Ig ropica CAY=E�� s - "KLY ry ;.z� C r�i a t h� y' xt'�``'t tir 4''C�' 3�'�'+F,. {� r; '�' 'yu yy� -s• yi.' M t t s-ter. i 3'fl`i?.y4114f F.. 'S .4'AM ` u M T.R xs':'. � [ '17 4'. N^�,>3s,t 1 .}rid ``z '� `� .. YP�}• �kg b t x _ l r'- x F aau/'.�t• Y � I $ 4 t n <,s BOOSTED LV'L .er e. ..,s reaeem 4, eyva ror,,,vr tjt .".. Mr, t aut meUce Y •v,t 0 � ��15 ��r F �•.. rY 1 i i t I. 1 2t A Y 590 cal r 3 peanut butter banana,granola&honey '•<<.��.: akb`...' t `yz"; se ,.._;�. 430 eat eggs ham bacon,cheddar&mozzarella Y' 9�J e'e�itir'' v"" ';'qkP 580cal when...tie with eggs,grilled chicken,pepper jack,tomatoes, spinach&chipotle mayo BIG KAHUNA MEAL 650-950 cal 12 oz.kids smoothie&kids food item with choice of whole fruit, chips or'kale&apple slaw d = - V. (adds 0-590 cal) 12 Oz. SMOOTHIES LIL' LIMEBERRY strawberries&lime 1 260 cal JETTY JUNIOR strawberries&banana 1 190 cal "7 CHOCOLATE CHIMP banana&chocolate 1 260 cal All smoothies made with turbinado unless otherwise noted or requested.Splenda'substitute available (subtracts 100-320 cal).Coconut,cranberry,kiwi,lime,pomegranate and orange juice flavors from concentrate. KIDS FOOD (includesside) TURKEY& CHEDDAR WRAP 370 cal HAM & CHEDDAR WRAP 380 cal < CHEESE QUESADILLA 400 cal Add chicken for an additional charge(adds 80 cal) when made will, s u r 01 j' t r � F K � i 1,200 to 1,400 calories a day is used for general nutrition advice for children ages 4-8 years and 1,400 to 2,000 calories a day for children ages 9-13 years,but calorie needs vary.2,000 calories a day is used for general nutrition advice,but calorie needs vary. Additional nutrition information available upon request. r P r For franchise information, visit ,; ' TropicalSmoothieFranchise.com TropicalSmoothieCafe.com c.2020.Tropical Smoothie Cafe,LLC. ' f l ,p J.%, k: M{ ' Served on a toasted flatbread with your choice of side. IN r.-,as 490cal -A<4, grilled chicken,bacon,tomatoes,romaine,pepper jack& chipotle mayo �%� r�•P =gip' " '- ` s✓, ;c'..iro. k; ."E= �;J { 500 cal .. grilled chicken,bacon,tomatoes,romaine, a cheddar&lite ranch Chi" `Fk Y: 4, Potle # b ( �. > r. ry b; 430 cal ., whenmadewtl Chicken Club } ,,�„�� `, } grilled chicken,tomatoes,shredded parmesan, A,ra' r mozzarella&pesto Iry tz Served in a toasted flour tortilla with your choice of side. arc: Also available unwrapped in a bowl(subtracts 40-170 cal). jjaa \'a�i.?$ llf. ♦ '• `: 590 Cal ••�•,when mrltle with " grilled chicken,rice,black beans,cheddar,roasted pineapple salsa, romaine&jerk sauce M v,!P r u r 510 cal - whenn„deHm ,.. grilled chicken tomatoes,romaine,mozzarella,buffalo sauce&lite ranch 500 cal .`_wnenn,ad.pith t. .� grilled chicken,carrots,sesame seeds,wontons,cilantro,scallions, t �y romaine&thai peanut sauce Baja ,r 41 710 Cal Chicken ` hummus smashed avocado, e p pperjackcheese, E3� romaine,rice,black beans,pickled red onions, p? tomatoes&lite ranch T ?"'t` _ `��'e�`m; 640 cal wnen„adewrth _ i grilled chicken,rice,black beans,smashed avocado,romaine,pickled red onions, cheddar&roasted tomato salsa t•", a�..e ate 600cal grilled chicken,romaine,spinach,shredded parmesan, tomatoes,parmesan crisps&Caesar � c�E Served on toasted ciabatta with your choice of side. A, �sS� n; r. .es`4 560 c a I r turkey,bacon tomatoes,romaine,swiss&lite ranch e�i iY UZI 620caI �,, A"" ham turkey,bacon,swiss,shredded parmesan, Turkey ?' tomatoes,romaine& ma o chi otle p y Bacon Ranch ., r; ' 660ca1 fz i K grilled chicken,fresh mozzarella, �4v parmesan,tomatoes, esto&balsamic t, glaze pressed to perfection f = �;s,"z' Add bacon for an additional charge r. Ali "i (adds 60 cal) y„ y� Served pressed on a flour tortilla.A dd a side for an additional charge. ,��¢' 550 cal grilled chicken,queso blanco cheddar& a smoked cheese blend with a side of roasted - � } tomato salsa d" R KE M 600 Cal , a � # grilled chicken,black beans,roasted red x� `' ev ­�U— pepper&onion,queso blanco,cheddar, s ' a smoked cheese blend& roasted tomato salsa Santa Fe Chicken w: w - � Plant-based chicken substitute available a " Additional charges may .apply. T-��4t Gluten- Vegetarian Friendly . 5; 2,000 calories a day is used for general nutrition advice,but calorie needs vary. Additional nutrition information available upon request. r 410 cal spinach,kale,mango,pineapple&banana r „. 600 cal u? �✓ ti avocado,pineapple,spinach,kale,coconut&lime ru 180 cal k spinach,kale,mango,pineapple,banana&fresh ginger - (naturally sweetened) 690-740 cal a peanut butter,banana,non-fat yogurt&choice of protein r� 610/780 cal 't .tl roasted banana,chfa seeds,almonds,whole-grain oats, } cinnamon,dates&coconut with choice of strawberries or t �� peanut butter 410 cal x < strawberries,blueberries,cranberry,multivitamin,ground Mgr flaxseed,whole-grain oats,whey protein&Splenda` k'Y T °. 490 cal strawberries,banana,fat burner&energizer .::� ' a.,r.:. 470 cal } acai,pomegranate,banana,blueberries&rystrawberries �tiMrt y 400cal .w. strawberries pineapple,mango&orange juice t f 370 cal strawberries&banana 450 cal rv: kiwi,strawberries&non-fat yogurt } T 430 cal strawberries,banana&pineapple 400 cal mango,pineapple&non-fat yogurt 480 cai ° strawberries,pineapple,orange juice&lime 7 . s 340 cal c. blueberries,strawberries&banana 520 cal pomegranate banana,cranberry&strawberries 510 cal strawberries,pineapple,coconut"&white chocolate 710 cal peanut butter,banana&chocolate 9 i M 550 cal strawberries banana&chocolate ; 540 cal {� > chocolate,coffee,cappuccino,non-fat yogurt 7 r�` :.i i,.J�.�'3•:m Y a.:.:Y'. �'m ",f..t 5-wd k5 N$�'v. .,.:F a y, vitamin c immune complex+20 cal =';f`rs spinach&kale super pack+15 cal ; s� energizers+0 cal (5 fresh ginger+0 cal 3 fat burners+0 cal ? raw almonds+40 cal "i multivitamin+15 cal whole-grain oats+70 cal ks, probiotic+20 cal v ground flaxseed+20 cal r vitamin b12+15 cal C 0 chfa seeds+45 cal a ,. # whey protein+100 cal r, matcha green tea+15 cal ' X soy protein+110 cal peanut butter+190 cal pea protein+150 cal '=r i• 'Consult a physician or healthcare professional before taking any supplements,especially if you have any health conditions or are pregnant,nursing,or taking medications.These Products are not intended ,"�, or recommended for children.'These supplements contain caffeine. '` w.l All smoothies made with turbinado unless otherwise noted or requested.Splenda substitute available (subtracts 100-320 cal).Coconut,cranberry,kiwi,time,pomegranate and orange juice flavors from concentrate. 1,: I Y J 3=� y� L }4 > + r } ff � 337. T .J A,. Crocker, Sharon From: Beaudoin, Griffin Sent: Tuesday, November 24, 20 2:04 PM To: McKenzie, Marybeth; Crocker, Sharon Cc: McKean, Thomas�oule, Andrew; Collins, Nathan Subject: RE: BOH - NOV 24 - Tropical Smoothie-Grease Trap Va. -489 Bearses Way Hy Thank you Marybeth. Given that the original rationale for the variance was a site restriction (stated elevation concerns), and that the GRD remains operational,the menu substantially unchanged, paper plates still in use and that the business is not planning to change (just change in ownership), I am comfortable with the variance being maintained with the same conditions. However, I will note that engineering did not have enough information to further vet the stated elevation concerns as part of this review. A change in ownership and/or a substantial change in business model would warrant further review of this variance, specifically further vetting of the stated elevation concerns. Thank you, Griffin Griffin Beaudoin, P.E. Town Engineer Barnstable Department of Public Works 382 Falmouth Road - Hyannis, MA 02601 P: 508-790-6400—C: 774-487-9663 griffin.beaudoin@town.barnstable.ma.us From: McKenzie, Marybeth Sent: Tuesday, November 24, 2020 10:53 AM To: Beaudoin, Griffin; Crocker, Sharon Cc: McKean, Thomas; Boule, Andrew Subject: RE: BOH - NOV 24 -Tropical Smoothie-Grease Trap Var - 489 Bearses Way Hy The original email did not go through so here are my findings again. The unit was plugged in There are no service records or maintenance records available and the person in charge said that it has never needed servicing. There is a red valve on a water line that goes Into the unit that they manually turn on to let water into the unit when they clean items. The grease receptacle was dry. They only use paper products for their menu items. The variance letter was posted. I will try to resend the photos again Let me k ow if you have any questions. I also left you a voicemail. Marybeth McKenzie R.S t 1,� - y Sent from my Verizon,'Samsung Galaxy smartphone -------- Original message -------- From: "Beaudoin, Griffin" <Philip.Beaudoin@town.barnstable.ma.us> Date: 11/24/20 9:58 AM (GMT-05:00) To: "Crocker, Sharon" <sharon.crocker@town.barnstable.ma.us>, "McKenzie, Marybeth" <Marybeth.McKenzie@town.barnstable.ma.us> Cc: "McKean, Thomas" <Thomas.McKean@town.barnstable.ma.us>, "Boule, Andrew" <Andrew.B oule@town.barnstable.ma.us> Subject: RE: BOH -NOV 24 - Tropical Smoothie-Grease Trap Var - 489 Bearses Way Hy Thank you. Griffin Beaudoin, P.E. Town Engineer Barnstable Department of Public Works 382 Falmouth Road - Hyannis, MA 02601 P: 508-790-6400—C: 774-487-9663 griffin.beaudoin@town.barnstable.ma.us From: Crocker, Sharon Sent: Tuesday, November 24, 2020 9:44 AM To: Beaudoin, Griffin; McKenzie, Marybeth Cc: McKean, Thomas; Boule, Andrew Subject: RE: BOH - NOV 24 -Tropical Smoothie-Grease Trap Var- 489 Bearses Way Hy Marybeth is heading over there momentarily. We'll have update shortly. Thank you. Sharon Crocker Office Manager Town of Barnstable—Health 508-862-4739 The information contained in this electronic transmission("e-mail'),including any attachment(the"Information"),may be confidential or otherwise exempt from disclosure.It is for the addressee only.This Information may be privileged and confidential work-product or a privileged and confidential communication.The Information may also be deliberative and pre-decisional in nature.its such,it is for internal use only.The Information may not be disclosed without the prior written consent of the Director of Public Health and/or the Town Attorney's Office of the Town of Barnstable.If you have received this e-mail by mistake,please notify the sender and delete it from your system. Please do not copy or forward it.Thank you for your cooperation. From: Beaudoin, Griffin Sent: Tuesday, November 24, 2020 9:28 AM To: Crocker, Sharon; McKenzie, Marybeth Cc: McKean, Thomas; Boule, Andrew Subject: RE: BOH - NOV 24 -Tropical Smoothie-Grease Trap Var - 489 Bearses Way Hy Any update? Griffin Beaudoin, P.E. Town Engineer 2 Barnstable Department of Public Works 382 Falmouth Road - Hyannis, MA 02601 P: 508-790-6400—C: 774-487-9663 griffin.beaudoin@town.barnstable.ma.us From: Crocker, Sharon Sent: Monday, November 23, 2020 12:30 PM To: Beaudoin, Griffin; McKenzie, Marybeth Cc: McKean, Thomas; Boule, Andrew Subject: RE: BOH - NOV 24 -Tropical Smoothie-Grease Trap Var - 489 Bearses Way Hy Marybeth McKenzie is the inspector for them and does not work on Mondays. I have left a message with her and will let you know as soon as I hear. Thank you, Griffin. Sharon Sharon Crocker Office Manager Town of Barnstable—Health 508-862-4739 The information contained in this electronic transmission("e-mail'),including any attachment(the"Information"),may be confidential or otherwise exempt from disclosure.It is for the addressee only.This Information may be privileged and confidential work-product or a privileged and confidential communication.The Information may also be deliberative and pre-decisional in nature.As such,it is for internal use only.The Information may not be disclosed without the prior written consent of the Director of Public Health and/or the Town Attorney's Office of the Town of Barnstable.If you have received this e-mail by mistake,please notify the sender and delete it from your system.Please do not copy or forward it.Thank you for your cooperation. From: Beaudoin, Griffin Sent: Monday, November 23, 2020 12:24 PM To: Crocker, Sharon Cc: McKean, Thomas; Boule, Andrew Subject: RE: BOH - NOV 24 -Tropical Smoothie-Grease Trap Var- 489 Bearses Way Hy Can the Health Dept confirm that there is a recent inspection that confirms that the GRD that was a condition of the variance is still operational and being maintained? And that paper plates are in use? Griffin Beaudoin, P.E. Town Engineer Barnstable Department of Public Works 382 Falmouth Road - Hyannis, MA 02601 P: 508-790-6400—C: 774-487-9663 griffin.beaudoin@town.barnstable.ma.us From: Crocker, Sharon Sent: Monday, November 23, 2020 10:55 AM To: Beaudoin, Griffin Cc: McKean,Thomas; Boule, Andrew Subject: RE: BOH - NOV 24 -Tropical Smoothie-Grease Trap Var- 489 Bearses Way Hy 3 `oFtHE rok TOWN OF BARNSTABLE HEALTH INSPECTOR-s Establishment Name: Date: Page: of OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30 A.M. BARN ABLE. ` 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified .639. �e� HYANNIS, MA 02601 MON.-FRI. No Reference R-Red Item PLEASE PRINT CLEARLY �pa 508-862-0644 FOOD ESTABLISHMENT INSPECTION REPORT 7-2 Name DaM Tvoe of Inspection 46 - O outine Address Risk oo pection Level ai Previous Inspection !G� 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. oe 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 o 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 (C.tr + ❑ 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 / b �� within 90 days as determined b the Board of Health. Overall Rating 6 Y Y ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction: Based on an inspection today,the items checked indicate violations of 105 CMR 590.000/Federal Food Code. I ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food B=One critical violation and less than 4 non-critical violations re 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If if no critical violations observed,4 to 6 non-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have aright 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 29.Special Requirements (590.009) within 10 days of receipt of this order. violation,4 to 8non-critical violations=C. 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: 31.Dumps r screened from public view Permit Posted? p Previous Pumping Date Grease Rendered Y N Y N Grease Trap #Seats Observed Frozen Dessert Machines: Outside Dining Y N C's Sig lure Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N �e Dumpster Screen o Y N l Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs Cooked and RTE Foods.* 19 PHF Hot and Cold Holding 2-103.11 Person-in-Charge Duties - - 3-302.14 Protection from Unapproved Additives* Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 590.004(F) * - * 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* Applicants** 3-302.11(A) Food Protectis on 7-201.11 Separation-Storage* 20 7-202.11 Restriction-Presence and Use* 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 3-304.11 Food Contact with Equipment and Utensils * ( ) 9 590.003(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 Reate for of Food* 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions g � ) Disposition of 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--5UI.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 1 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 E s-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System* gg Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Ef°i-11112001 4-602.11 _ Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min* Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* -) Shellfish* - - 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and StuffingContainingFish,Meat,Poultryor 3-201.15 Molluscan Shellfish from_ _NSSP Listed _ _ Chemical* 590.009(A)-(D) Violations of Section temporary and -ide in cater- ' Sources* Ratites-165°F 15 sec* ing,mobile food,temporary and residential 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By _ - 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* Other 590.009 violations relating to good retail 590.004(C) Wild Mushrooms* - All Other PHFs-145°F 15 sec* practices should he debited under#29-Special 3-201.17 Game Animals* 11 Good;Hygienic Practices 17 Reheating for Hot Holding Requirements. 5 - Receiving/Condition 201.11 _ Eating,Drinking'or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave'-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3 403.11(C) Commercial] Processed RTE Food-140°F* (Blue Items 23-30) 3-202.15 Package Integrity Y Critical and non-critical violations,which do not relate to the foodborne * 12 Prevention of Contamination from Hands 3-403.11 E 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 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 13 Handwashing Facilities 3-501.14 A CoolingCooked PHFs from 140°F to 70°F 3-202.18 Shellstock Identification ( ) Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 5-20411 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 . 3-402.11 Parasite Destruction* Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients' Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials I FC-7 1.008 HACCP Plans 6-301.12 Hand Drying Provision 29. Special Requirements 1.009 3-502.11 Specialized Processing Methods* 30. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* I S:590Formback6-2doc 'Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: Date: ! Page: of ti OFFICE HOURS *xP ° 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. g MON.-FRI.+s39• HYANNIS,MA02601 508-86z-a644 NO Reference R-Red Item PLEASE PRINT CLEARLY pe rFDN1`` FOOD ESTABLISHMENT INSPECTION REPORT , 0 VJ ? ; r Na DateAmb Tyne of T Inspection r -of v t era o outine Addre s Risk Food Se --Me-inspection Level e a Previous Inspection Telephone Residential Kitchen Date: 1, - �."- Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness w R Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP In: pOthr - Inspector Out: r Zia f �L , Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ � Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ i // s r Action as determined by the Board of Health. Allergen Awareness 590.009(G) ; a/ 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 /W-i7 rell -- ❑3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals L FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) J, ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures T/ ❑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) 00. ❑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 C� 4 Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations (\ Critical(C)violations marked must be corrected immediately. (blue&red items) v Corrective Action Required: ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or Overall Rating ` �A within 90 days as determined by the Board of Health. I a ❑ 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 El 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 B=One critical violation and less than 4 non-critical violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. 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 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. . f 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: 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N �PIC's Signature Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen? Y N v Violation 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.) '�._t FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* F 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs Cooked and RTE Foods.* Additives* 19 PHF Hot and Cold Holding 2-103.11 Person-in-Charge Duties 3-302.14 Protection from Unapproved Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41*F/45°F 590.004(F) EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 2 590.003(C) Responsibility of the Person-in-Charge to Other* g3-501.16(A) Hot PHFs Maintained At or Above 140°F* Require Reporting by Food Employees and Contamination from the Environment 7-102.11 Common Name-Working Containers* 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* 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) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Reated or of Food* 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated g � ) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* * 3-801.11(D) Raw or Partially Cooked Animal Food and P 4-501.111 Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations * 3-201.12 Food in a HermeticallySealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served P 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(l)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of Eggs 5-101.11 Drinking Water from an Approved System* 4-601.11(A) Clean Utensils and Food Contact Surfaces of E s-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Ej/crave 11112001 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec*- 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min* Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 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* Sources* ing,mobile food,temporary and residential 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodborne illness interventions and risk factors. 590.004(C) Wild Mushrooms* 3-401.11 2-301.14 When to Wash* A 1 b All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail ( )( )( ) 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special Requirements. 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165'F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES 3-202.15 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 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45'F Item Good Retail Practices FC 590.000 Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 5-20411 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 . 3-402.11 Parasite Destruction* Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients' Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 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. __ 001, oFtrDy TOWN OF BARNSTABLE HEALTH INSPECTORS Establishment Name: Date: Page: OFFICE HOURS } ;r PUBLIC HEALTH DIVISION 8:00-9:30 A.M. snnNs'rneLe. : 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified 9$, `0� HYANNIS,MA 02601 -FRI. 639,s 08-8 508�62-4644 No Reference R-Red Item PLEASE PRINT CLEARLY FOOD ESTABLISHMENT INSPECTION REPORT rFD MPS Name Date f Type of T -Ins c 'on ` O cats n s utine Addressig Risk _ o ee,_.._ eetion Level a ai 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. n Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ ,J Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ® f 1 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 f EMPLOYEE HEALTH PROTECTION FROM CHEMICALS 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 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 0,0e ) 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, Q r r ❑ 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) O 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 El Re-inspectionScheduled ❑ Emergency Suspension C N Official Order for Correction:Based on an inspection today,;he ite ms ❑ 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 B=One critical violation and less than 4 non-critical violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. 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 la hot C=2 critical violations and less than non-critical. If no critical water,sewage bade-up,infestation of rodents or insects,or lack of 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must violations observed,7 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address t anon-critical violations. If 1 critical refrigeration. violation,4 to 8non-criical violations C. 29.Special Requirements (590.009) within 10 days of receipt of this order. = 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Signature Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N 1 ) �. j Dumpster Screen? Y IN 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* La 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.* 3-302.14 Protection from Unapproved Additives* 19 PHF Hot and Cold Holding Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F 590.004(F) EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 2 590.003(C) Responsibility of the Person-in-Charge to Other* g7-102.11 Common Name-Working Containers* 3-501.16(A) Hot PHFs Maintained At or Above 140°F* Require Reporting by Food Employees and Contamination from the Environment 7-201.11 Se 3-501.16(A) Roasts Held At or Above 130°F* Separation-Storage* Applicants* 3-302.11(A) Food Protection* P g * 20 Time as a Public Health Control 7-202.11 Restriction-Presence and Use 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.004 11 Variance Re uirements 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) Exclusions and Restrictions* * 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Resumed 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* q Food and Water From Regulated Sources Fg Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004 A-B) Compliance with Food Law* * 3-801.11(D) Raw or Partially Cooked Animal Food and ( P 4-501.111 Manual Warewashing-Hat Water 7.206.12 Rodent Bait Stations 3-201.12 Food in a Hermetical] Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* Y * P 7-206.13 Tracking Powders,Pest Control and 3-801.11(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 1 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 1 g Proper Cooking Temperatures for PHFs - CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(1)(2) Eggs-155'F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of Equipment 4-601.11(A) Clean Utensils and Food Contact Surfaces of E s-Immediate Service 145F 15 sec*' Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System* * gg Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* ery cnvc mrzooi 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* 1 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-1 1 min Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155 I55°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 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* 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 Mid 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 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 PreventingContamination When Tasting* * Blue Items 23-30) 3-202.15 Package Integrity* g 3-403.11(C) Commercially Processed RTE Food-140°F Critical and non-critical violations,which do not relate to the foodbome 12 Prevention of Contamination from Hands 3-403.11 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 5 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 1 g Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 13 Handwashing Facilities 3-501.14 A CoolingCooked PHFs from 140°F to 70'F 3-202.18 Shellstock Identification ( ) Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-002.11 Parasite Destruction* Temperature Ingredients to 41'F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 1.008 HACCP Plans 6-301.12 Hand Drying Provision 29. Special Requirements .009 3-502.11 Specialized Processing Methods* 30. Other 3-502.12 1 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. `oF� roya TOWN OF BARNSTABLE HEALTH INSPECTORS Establishment Name: Date: Page:. of OFFICE HOURS �R E� PUBS 0 MAINLSH 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. v MASS. p�. HYANNIS,MA 02601 MON.-FRI.-862-4644 No Reference R-Red Item PLEASE PRINT CLEARLY M FOOD ESTABLISHMENT INSPECTION REPORT 508 Name r" DateIt Alf. of Tyne of Inspection gr Routine Address Risk S Re-inspection 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 Ot In: Inspector Out: p ' Each violation checked re ulres an explanation on the narrative page(s)and a citation of specific provision(s)violated. '14- Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ V ` 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) ❑ i FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS G� ❑ 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) r ❑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) '�L, Corrective Action Required: I❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or Overall Rating K✓ 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 ❑ m 90 Ebar checked indicate violations of 105 CMR 590.000/Federal Food Code. ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food 6=One critical violation and less than 4 non-critical violations if no critical violations observed,4 to 6uon-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 2!:-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 anon-critical violations. If 1 critical refrigeration. 29'` violation,4 to 8nora-critical violations C. Special Requirements (590.009) within 10 days of receipt of this order. = 30;(Other DATE OF RE-INSPECTION: Inspector's Signature's 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 Signa/t►ure Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N r k Dumpster Screen? Y N Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45'F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs Cooked and RTE Foods.* Additives* 19 PHF Hot and Cold Holding 2-103.11 Person-in-Charge Duties 3-302.14 Protection from Unapproved Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45'F 590.004(F) EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* Other* 8 8 3-501.16(A) Hot PHFs Maintained At or Above 140°F* r 590.003(C) Responsibility of the Person-in-Charge to 7-102.11 Common Name-Working Containers* * Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F 7-201.11 Separation-Storage* Applicants* 3-302.11(A) Food Protection* P g * 20 Time as a Public Health Control 7-202.11 Restriction-Presence and Use 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.004 11 Variance Re uirements 590.003(G) Reporting by Person in Charge* 3-304.11 Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions* ( ) q Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Reservice of Food* 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated g ) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources F9 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 HermeticallySealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* Pe 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* TIMElTEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of E s-Immediate Service 145*F 15 sec* Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System* Equipment* gg Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* E/f-rme mnom 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)(I)(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) F Ratites,Injected Meats-155' 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 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* 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 17 Reheating for Hot Holding Requirements.practices ould be debited under i/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 I(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES 3-301.12 Preventing Contamination When Tasting* 3-403.11 C Commercially Processed RTE Food-140°F* Blue Items 23-30) 3-202.11 Package Integrity ( ) Y Critical and non-critical violations,which do not relate to the foodbome * 12 Prevention of Contamination from Hands 3-403.11 Remaining Unsliced Portions of Beef Roasts* 3-101.11 Food Safe and Unadulterated B) g illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 13 Handwashing Facilities 3-501.14 A CoolingCooked PHFs from 140°F to 70°F 3-202.18 Shellstock Identification ( ) Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F[0 41°F/45°F Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction* Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients* 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 1 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. �.IKE , TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: Date: Page: of ti OFFICE HOURS ' Ae,Eoi PUBLIC N STREALTH ET RETSION 8:00-9:30 A.M. ARN 3:30-4:30 P.M. MpSg, fir, MON.-FRI. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified ,639, HYANNIS,MA 02601 508-862-4644 No Reference R-Red Item PLEASE PRINT CLEARLY FOOD ESTABLISHMENT INSPECTION REPORT Name _ Dat Type of Inspection 1 Routine Address ^ Risk Se Re-inspection Level Retail Previous Inspection Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint C Person in Charge(PIC) Bed&Breakfast HA -z . Inspector /i Out: 1 i Each violation checkedkequires an explanation on the narrative page(s)and a citation of specific provision(s)violated. ,21A AS Violations Related to IFoodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking Tobacco Violations marked may pose an imminent health hazard and require immediate corrective Action as determined by the Board of Health. 590.009(E) ❑ 590.009(F) ❑ FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands � r[ ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) �- ❑4.Food and Water from Approved Source ❑ 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 Control214 42.4d LAr-- ❑ 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) 1L� Non-critical(N)violations must be corrected immediately or oA?2VZD Corrective Action Required: ❑ No ❑ Yes within 90 days as determined by the Board of Health. Overall Rating ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction:Based on an inspection today,the items checked indicate violations of 105 CMR 590.000/Federal Food Code. ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations. If no critical violations observed, 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 9 or more non-critical violations=F. 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If if no critical violations observed,4 to 6 non-critical violations=B. Seriously Critical Violation=F is scored automatically if no hot 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must water,sewage back-up,infestation of rodents or insects,lack of C=2 critical violations and less than 4non-critical. If no critical 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=C. refrigeration,or no PIC or alternate PIC present. 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 L ` Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N IC's Signature tint: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen? Y N l - "- ..- ---- y'v'�'�A.-+r-^�-.r�•J' '_ �.'"�._- `s -^-"•'�.�r�"`--^� �--�"�_ ,. .-�. _�_y.,,� •.y�_.-.a---��..v:-�.-.+r�`".v'-ems-"`s-...^'."",...+�.a--..w ".-=-�-,tiw �...+.w....�..vs=-r`'"'ti'�r-.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* 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* k Contamination from Raw Ingredients F 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45`F EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 590.004(F) 2 590.003(C) Responsibility of the Person-in-Charge to Other* 7-102.11 Common Name-Working Containers* 3-501.16(A) Hot PHFs Maintained At of Above 140°F* Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F* Applicants* 3-302.11(A) Food Protection* 7-201.11 Separation-Storage*8 20 Time as a Public Health Control Employee 3-302.15 Washing Fruits and Vegetables 7-202.11 Restriction-Presence and Use* 590.003(F) Responsibilityof A Food Em to ee or An 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 3-304.11 Food Contact with Equipment and Utensils 590.004(11) Variance Requirements 590.003(G) Reporting by Person in Charge* r Contamination from the Consumer 7-203.11 Toxic Containers-Prohibitions* 3 590.003(D) I Exclusions and Restrictions* 3-306.14(A)(B)Resumed Food and Reservice of Food* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 590.003(E) I Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS(HSP) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 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 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 1 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.I IA(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 5-101.11 Drinking Water from an Approved System* 4-601.11(A) Clean Utensils and Food ContactEggs Surfaces of E s-Immediate Service 1457 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* EJf"'i-1112001 590.006(B) Water Meets Standards in 310 CMR 22.0* 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* Contact Surfaces of Equipment* 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(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 PHI's SPECIAL REQUIREMENTS Stuffing Containing Fish,Meat,Poultry or ( 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* 590.009(A)-(D) Violations of Section 590.009 )-(D)in cater- A Ratites-165°F 15 sec* Sources* 10 Proper,Adequate Handwashing ing,mobile food,temporary and residential 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* foodbome illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 17 'Reheating for Hot Holding practices should be debited under#29-Special 2-401.11 Eating,Drinking or Using Tobacco* * Requirements. 5 Receiving/Condition 8. g g 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) Microcave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3-403.11(C) Commerciall Processed RTE Food-140°F* (Blue Items 23-30) 3-202.15 Package Integrity Y Critical and non-critical violations,which do not relate to the foodbome 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,Can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 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(A) Cooling Cooked PHFs from 140°F to 70'F 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Item Good Retail Practices FC 590.000 Tags/Records:Fish Products 5-203.11 Numhers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction* Temperature Ingredients to 41`F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients' Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. 1 Poisonous or Toxic Materials I FC-7 1.008 HACCP Plans 6-301.12 Hand Drying Provision 29. 1 Special Requirements 1 1.009 3-502.11 Specialized Processing Methods* _ 30. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Formback6-2doc 'Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. 'Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. 3 �p THE Tpk, 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 y MASS. MON.-FRI. cbpr1639. a HYANNIS,MA 02601 508-862-4644 No Reference R,-Red Item PLEASE PRINT CLEARLY FOOD ESTABLISHMENT INSPECT ON REPORT Nam Da Tyne of jVpe of Inspection O er Routin Address Risk od Service inspectionv Level cion Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP YIN 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 �O q 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 B=One critical violation and less than 4 non-critical violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If Seriously Critical Violation=F is scored automatically if: no hot 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than 9 non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of ( )( ) be in writing and submitted to the Board of Health at the above address violations observed,7 to 8 non-critical violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials. FC-7 590.008 9 violation,4 to 8 non-critical violations=C. 29.Special Requirements (590.009) within 10 days of receipt of this order. _ . 30.Other DATE OF RE-INSPECTION: Inspector's Signat" Print: 31.Dumpster screened from public view Permit Posted o Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Si at a Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y. N Dumpster Screen? Y N Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs 2-103.11 Person-in-Charge Duties Cooked and RTE Foods.* 3-302.14 Protection from Unapproved Additives* IF19 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* 590.004(F) 2 Other*590.003(C) Responsibility of the Person-in-Charge to 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 Se 3-501.16(A) Roasts Held At or Above 130°F* Separation-Storage* Applicants* 3-302.11(A) Food Protection* P g 20 Time as a Public Health Control 7-202.11 Restriction-Presence and Use* 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.004 11 Variance Re uirements 590.003(G) Reporting by Person in Charge * 3-304.11 Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions* ( ) q Contamination from the Consumer 3 590.003(D) I 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 15 0.003(E) I 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 HermeticallySealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* P 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* 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 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* eg cme uuzoor 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22. Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Sou rce 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 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* Sources* � 10 Proper,Adequate Handwashing ing,mobile food,temporary and residential 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* foodbome illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special Requirements. 5 Receiving/Condition 2-401.11. Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3-403.11 Crocesseoo -140°F* (Blue Items 23.30) 3-202.15 Package Integrity ( ) Commercially P d RTE Fd Critical and non-critical violations,which do not relate to the foodborne * 12 Prevention of Contamination from Hands 3-403.11E Remainin 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 g Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 3-202.18 Shellstock Identification* 13 Handwashing Facilities 3-501.14(A) Cooling Cooked PHFs from 140°F to 70°F 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Item Good Retail Practices FC 590.000 Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 3 402.11 Parasite Destruction* 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 * 5-205.11 Accessibility,Operation and Maintenance Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 1 Hand Drying Provision 29. Special Requirements .009 3-502.11 Specialized Processing Methods* 30. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Formback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. p114Er TOWN OF BARNSTABLE ^HEALTH INSPECTOR's Establishment Name: Date: Page: of. -W� - OFFICE HOURS �P PUBLIC HEALTH DIVISION 8:00-9:30 A.M. ' ' BARNSTABLE. ` 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified MAss. MON.-FRI. v No Reference R-Red Item PLEASE PRINT CLEARLY HYANNIS MA 02601 �A +6}9•p� � 508-862-4644 FOOD ESTABLISHMENT INSPECTION REPORT Nam Date ` 'Type of T e ns ction p Ine Address Risk od.Service pection Level Previous Inspection Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness L Caterer General Complaint Person in Charge(PIC) Time Bed i£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 i t ❑ 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 f ❑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 � b ❑ 11.Good Hygienic Practices ❑22.Posting of Consumer Advisories LO v(f Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations J_ Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: ❑ No Al 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 checked indicate violations of 105 CMR 590.000/Federal Food Code. ❑ Embargo ❑ Emergency Closure El Voluntary Disposal Other: 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations B=One critical violation and less than 4 non-critical violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. 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 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 i non-critical. . f 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 a non-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: Inspector's Signature Print: 31.Dumpster screened from public view n /gyp 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 t e e Pri t: 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 O P g 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination LU Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(]) 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`F/45°F EMPLOYEE HEALTH, 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 2 590.003(C) Responsibility of the Person-in-Charge to Other* 3-501.16(A) Hot PHFs Maintained At or Above 140°F* Require Reporting by Food Employees and Contamination from the Environment 7-102.11 Common Name-Working Containers*Separation-Stora 3-501.16(A) Roasts Held At or Above 130°F* 7-201.11 Se e* Applicants* 3-302.11(A) Food Protection* P 8 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* 3-304.11 Food Contact with Equipment and Utensils P g Y g Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.00411 Variance Requirements ,590.003(G) Re Reporting b Person in Charge* Contamination from the Consumer 7-203.11 Toxic Containers-Prohibitions* ( ) ance q D * * 7-204.11 Sanitizers,Criteria-Chemicals 3 590.003 Exclusions and Restrictions REQUIREMENTS FOR ( ) 3-306.14(A)(B)Returned Food and Rated 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 7-206A 1 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004 A-B) Compliance with Food Law* * 3-801.11(D) Raw or Partially Cooked Animal Food and ( P 4-501.111 Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations * 3-201.12 Food in a Hermetical] Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served Y Pe 7-206.13 Tracking Powders,Pest Control and * 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 18 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(1)(2) Eggs-155'F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of * 4-601.11(A) Clean Utensils and Food Contact Surfaces of 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* Eb cave 11112001 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 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* Sources* ing,mobile food,temporary and residential 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodborne illness interventions and risk factors. 2-301.14 When to Wash* * Other 590.009 violations relating to good retail 590.004(C) Wild Mushrooms* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec practices should be debited under#29-Special 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding Requirements. 5 Reeeiving/Condttion 2-401.11 Eating,Drinking or Using Tobacco* 3403.11(A)&(D) PHFs 165*17 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 Time* 2 Minute Standing VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3-403.11(C) Commercially Processed RTE Food-140°F* Blue Items 23-30) 3-202.15 Package Integrity 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 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to'41°F/45°F Item Good Retail Practices FC 590.000 Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction* Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 29. Special Requirements 1.009 3-502.11 Specialized Processing Methods* 30. Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Formback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. OF THE ro TOWN OF BARNSTABLE HEALTH INSPECTOR,s Establishment Name: Date: Page: of OFFICE HOURS P ° PUBLIC HEALTH DIVISION 8:00-9:30A.M. BARNSTABLE. • 200 MAIN STREET 3:3o-a:3o P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified MASS. g• NNIS MA 02601 MON.-FRI. No Reference R-Red Item PLEASE PRINT CLEARLY 'qp .679•p�0 HYA 508-862-4644 'fDN1�` FOOD ESTABLISHMENT INSPECTION REPORT Name y Dater a of Tyne of Inspection �► l[ O Routine Address Risk a ice Re-inspection Leve 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 Bed&Breakfast HAI C41 In: er 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 HS ❑ 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 within 90 days as determined b the Board of Health. Overall Rating �- Voluntary Compliance y y ❑ ry p ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled F] Emergency Suspension C N Official Order for Correction:Based on an inspection today,the items o Embar9 checked indicate violations of 105 CMR 590.000/Federal Food Code. ❑ ❑ Emergency Closure El Voluntary Disposal ❑ Other: 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4)(590.005 6=One critical violation and less than 4nori-critical violations g ) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If Seriously Critical Violation=F is scored automatically 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. . f 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: 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' ure Print: Self Service Wait Service Provided Grease Trap Size .Variance Letter Posted Y N Dumpctor 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 1 q Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs 2-103.11 Person-in-Charge Duties Cooked and RTE Foods.* 3-302.14 Protection from Unapproved Additives* 19 PHF Hot and Cold Holding Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F 590.004(F) EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 2 590.003(C) Responsibility of the Person-in-Charge to Other* g7-102.11 Common Name-Working Containers* 3-501.16(A) Hot PHFs Maintained At or Above 140°F* Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F* Applicants* 3-302.11(A) Food Protection* 7-201.11 Separation-Storage* 20 Time as a Public Health Control 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 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* q Food and Water From Regulated Sources F9 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 Mouituring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 1 g Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of E s-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System* gg Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Eg die 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�01.11(B)(1)(2) Pork and Beef Roast-130°F 121 min Eggs* 4-702.11 Frequency Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surf 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 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* Sources* ing,mobile food,temporary and residential 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodborne illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other es shoo violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special Requirements. 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 34A3.11(C) Commercial] Processed RTE Food-140°F* (Blue Items 23-30) 3-202.15 Package Integrity Y Critical and non-critical violations,which do not relate to the foodborne * 12 Prevention of Contamination from Hands 3-403.11 E Remainin Unsliced Portions of Beef Roasts* 3-101.11 Food Safe and Unadulterated = O 8 illness interventions and risk factors listed above,can be found in the 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs 8 Tags/Records:Shellstock P 9 following sections of the Food Code and 105 CMR 590.000 * 13 Handwashing Facilities 1 3-501.14 A CoolingCooked PHFs from 140°F to 70°F 3-202.18 Shellstock Identification ( ) Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F[0 41°F/45°F 5-203.11 Numbers and Capacities* � Within 4 Hours* 23. Management and Personnel FC-2 .003 Tags/Records:Fish Products 5-20411 Location and Placement* i 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 6-301.11 Handwashin Cleanser,Availability r 7 Conformance with Approved Procedures/ 8 ty 28. 1 Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 129. 1 Special Requirements 009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S.590Formback6-2doc 'Denotes critical item in the federal1999 Food Code or 105 CMR 590.000. 'Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. Op,ME►o.," TOWN OF BARNSTABLE - HEALTH INSPECTORS Establishment Name: I Q Date: _Page: I of 4• ` PUBLIC HEALTH DIVISION OFFICE HOURS8:00-9:30A.M. BARMMBLE. • 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified HYANNIS, MA 02601 - _ MON.-FRI. No Reference R-Red Item PLEASE PRINT CLEARLY _ prFD MPS 508-862�644 ` FOOD ESTABLISHMENT INSPECTION REPORT - .G w ( + x Name Date•7 Tvoe of of ns ec io f l ri�c r 2• s 3 Rout in Address Risk ood Service inspection i� CA' A Level Re Previous Insp ction o A 9- o^j Telephone Tele Residential Kitchen Date: /1d �' p Mobile Pre-ope ati n J l Owner HACCP Y/N Temporary Suspect Illness Cb Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other Inspector ✓� w 5 S Out: ` O 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 '�A ( ) 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 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 11ti ❑ 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 B=One critical violation and less than 4non-critical violations 9 (FC-4)(590.005) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than 9 non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of be in writing and submitted to the Board of Health at the above address violations observed,7 to 8 non-critical iolat violations. If 1 critical refrigeration. . 28.Poisonous or Toxic Materials (FC-7)(590.008) 9 violaf 4 to on-critical violations=C. -- 29.Special Requirements (590.009) within 10 days of receipt of this order. 30.Other DATE OF RE-INSPECTION: jInspes e31.Dumpster screened from public viewPermit PosteY N Grease Trap Previous Pumping Date Grease Rendered Y N#Seats Observed Frozen Dessert Machines: Outside Dining Y N Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted >irY. _-N Dumpster Screen? Y N v 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* 0 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.* 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*Other* 590.004(F) * 2 590.003(C) Responsibility of the Person-in-Charge to- 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 * 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 7-202.11 Restriction-Presence and Use* 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.004 11 Variance Re uirements 590.003(G) Reporting by Person in Charge * 3-304.11 Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions* ( ) q Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Rrated or of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated ( ) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 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 HermeticallySealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* P 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 1 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. L16 Proper Cooking Temperatures for PHFs - CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* I 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 Eggs Utensils and 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* Eg cd-11112001 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min* Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 4-703.11 Methods of Sanitization-Hot Water and 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS Stuffing Containing Fish,Meat,Poultry or 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* Sources* Ratites-165°F 15 sec* ing,mobile food,temporary and residential 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* 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 2-401.11 Eating,Drinking or Using Tobacco* * Requirements. $ Receiving/Condition g• g g 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 PreventingContamination When Tasting* * Blue Items 23-30) 3-202.15 Package Integrity* 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 * 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 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. Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 29. Special Requirements .009 3-502.11 Specialized Processing Methods* 30. 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. Town of Barnstable BIKE Board of Health 200 Main Street, Hyannis MA 02601 BARNSTABM y MAS& FC MA't� John T.Norman,Chair Office:508-862-4644 Donald A.Guadagnoli,M.D FAX: 508-790-6304 F.P.(Thomas)Lee,P.E. Daniel Luczkow M.D.,Alternate BOARD OF HEALTH MEETING MINUTES DATE: Tuesday,November 24, 2020 3:00 PM ZOOM MEETING 9829 6438 391 A regularly scheduled and duly posted meeting of the Barnstable Board of Health was held on Tuesday,November 24,2020. The meeting was conducted through Zoom to avoid social distances closer than 6 feet as stipulated due to Covid 19 epidemic. The meeting was called to order at 3:00 pm by John Norman,Chair. Also in attendance were Board Members Donald Guadagnoli,M.D.,Thomas Lee,Daniel Luczkow,M.D.,Alternate. Thomas McKean,Director of Public Health,and Sharon Crocker,Administrative Assistant,were also present. Zoom Meeting-Meeting ID:9926-3800-163, I. Variance —Septic: Darren Meyer, Meyer& Sons, representing Betty Robinson, owner— 1074 Old Stage Road, Centerville, Map/Parcel 173-024, 1.22 acre parcel, two setback variances to wetland request. Darren Meyer presented the plan for the repair of a failed cesspool. The Board noted that it is a narrow lot and the plan meets the maximum feasible criteria. Upon a motion duly made by Dr. Guadagnoli, seconded by Thomas Lee, the Board voted to approve the variances on plan dated October 5, 2020. Roll Call: Dr. Guadagnoli-Yes, Thomas Lee-Yes, John Norman-Yes. (Unanimously, voted in favor.) 11. Bedroom Determination (Continued from September 22, 2020) David Solomont, owner—55 Briarwood Avenue, Hyannis, Map/Parcel 289-086, returning after researching options of installing a de-nitrification system or removing a bedroom. Applicant is asking for an extension until he receives a proposal from Barnstable Clean Water Coalition. Mr. McKean said the staff recommends a 90-day extension at this time. Upon a motion duly made by Dr. Guadagnoli, seconded by Thomas Lee, the Board voted to grant a 90 day extension until the meeting on February 23, 2021. Roll Call: Dr. Guadagnoli- Yes, Thomas Lee-Yes, John Norman-Yes. (Unanimously, voted in favor.) III. Variance— Food: Connie and Gilberto Medeiros, new owners of Tropical Smoothie Caf6—489 Bearses's Way, Hyannis, on town sewer, same menu, requesting a grease trap variance. Page 1 of 3 BOH 11/24/2020 Connie and Gilberto Medeiros were present and explained the business is moving from one family member to another with the same operation and procedures. Mr. McKean read in today's email from Griffin Beaudoin, Town Engineer, "given the original rationale for the variance was a site restriction (stated elevation concerns), and that the grease recovery device (GRD) remains operational, the menu substantially unchanged, paper plates still in use and that the business is not planning to change (just change in ownership)." he is comfortable with the variance being maintained with the same conditions. Mr. Beaudoin also noted that engineering did not have enough information to further vet the stated elevation concerns as part of this review. A change in ownership and/or a substantial change in business model would warrant further review of this variance, specifically further vetting of the stated elevation concerns. Upon a motion duly made by Dr. Guadagnoli, seconded by Thomas Lee, the Board voted to approve the grease trap variance with the following conditions: the automatic grease removal unit (AGRU) shall remain operational and properly maintained (cleaned) on a regular basis in accordance with the MA Plumbing Code, 2) the menu is restricted to the three page flyer/menu submitted on 11/6/2020, listing multiple types of tacos, flatbreads, wraps, sandwiches, salads, bacon and smoothies, 3) only paper plates and plastic utensils shall be utilized, 4) this variance is not transferable to another owner or lessee of this establishment, and 5) the variance decision letter shall be posted on a wall adjacent to the food service permit in an easily accessible location for viewing by a health inspector during inspections. Roll Call: Dr. Guadagnoli-Yes, Thomas Lee-Yes, John Norman-Yes. (Unanimously, voted in favor.) IV. Update: Ursula Borror, owner— 171 Able Way, Marstons Mills, Map/Parcel 046-113, outdoor storage violation. Mr. McKean gave status of the situation and referenced that pictures of the yard were taken this week and showed considerable progress, although not completely resolved. He would have the health inspector continue to check on the property on a weekly basis and issue fines weekly, if applicable. V. Policy/Regulations: Proposal to extend policy on Lifeguard Deregulation policy set to expire on January 1, 2021. The Board supported an extension through year 2021 for this policy to help assist the businesses due to the prevailing circumstances. Upon a motion duly made by Dr. Guadagnoli, seconded by Thomas Lee, the Board voted to approve an extension to the Lifeguard Deregulation policy pertaining to semi-public pool establishments with 90 or less units, to expire on January 1, 2021. Roll Call: Dr. Guadagnoli-Yes, Thomas Lee-Yes, John Norman-Yes. (Unanimously, voted in favor.) VI. Minutes: October 27, 2020 minutes. Page 2 of 3 BOH 11/24/2020 Upon a motion duly made by Dr. Guadagnoli, seconded by Thomas Lee, the Board voted to approve the October 27, 2020 minutes. Roll Call: Dr. Guadagnoli-Yes, Thomas Lee-Yes, John Norman-Yes. (Unanimously, voted in favor.) VII. Chairman's Report. Report on meeting with Mark Ells on wastewater management. John Norman said Mark Ells did not have any specific items right at this moment but by their next meeting, he expects to have some adjustments for the Board to consider. VIII. Additional Items —Old / New Business: Thomas Lee mentioned an article he had seen, "Cape Cod and Islands Water Protection Fund Approves New Rules". It mentioned Mark Ells was the representative for the Town. John Norman asked that Ms. Crocker forward the article to Mark and ask him to have Dan Santos include information on it in his next presentation. Meeting Adjourned 3:18pm Upon a motion duly made by Dr. Guadagnoli, seconded by Thomas Lee, the Board voted to adjourn. Roll Call: Dr. Guadagnoli-Yes, Thomas Lee-Yes, John Norman-Yes. (Unanimously, voted in favor.) Remote Participation Instructions In accordance with the Governor's Order Assuring Continued Operation of Essential Services in the Commonwealth,Closing Certain Workplaces,and Prohibiting Gathering of More Than 10 People issued on March 24,2020,the November 24th public meeting of the Board of Health shall be physically closed to the public to avoid group congregation. Alternative public access to this meeting shall be provided in the following manner: l. The meeting will be televised via Channel 18 and may be accessed the Channel 18 website at https:Hstreaming85 townofbarnstable.us/CablecastPublicSite/watch/i?channel=l 2. Real-time public comment can be addressed to the Board of Health utilizing the Zoom link or telephone number and access code for remote access below. Join Zoom Meeting hqs://zoom.us/i/98296438391 Meeting ID:9829 6438 391 1-888-475-4499 US Toll-free Meeting ID:9829 6438 391 3. Applicants,their representatives and individuals required or entitled to appear before the Board of Health may appear remotely and are not permitted to be physically present at the meeting,and may participate through the link or telephone number provided above. Documentary exhibits and/or visual presentations should be submitted in advance of the meeting-to sharon.crocker n,town.barnstable.ma.us,so that they may be displayed for remote public access viewing. Public comment is also welcome by emailing: sharon.crocker@town.bamstable.ma.us Page 3 of 3 BOH 11/24/2020 Town of Barnstable Barnstable �t�Teti .Board of Health j er"a jRARNST i i ss $ 200 Main Street,Hyannis MA 02601 I I, 059• 2007 Office: 508-862-4644 Wayne Miller,M.D. FAX: 508-790-6304 Paul Canniff,D.M.D. Junichi Sawayanagi July 20,2015 Mr. David Goodman 22 Christy's Drive Brockton, MA RETroplcal Smoothie Cafe, 489 Bearses WayHyannls � w�' } ;� ti r �r 7K•+ iaj t... ^n �a -s+ x5c'n °LL a4�{ Sew -. � 't'W`51 Tso y 7 �,^-.3, L Grease Trap Vanance/,AGRU Devices .' Dear Ms. Goodman, You are granted a variance from Section 322-3 of the Town of Barnstable Code, which requires minimum 1,000 gallon capacity grease traps at all food establishments. This variance will allow you to operate a new food establishment utilizing a fully automatic grease removal unit(AGRU) [GGX35 Grease Guardian] at Tropical Smoothie, 489 Bearses Way, Hyannis with the following conditions: (1) The automatic grease removal unit(AGRU) shall be installed and properly maintained (cleaned) on a regular basis in accordance with the MA Plumbing Code' (2) The menu is restricted to the three page flyer/menu submitted on 6/25/15, listing multiple types of tacos, flatbreads, wraps, sandwiches, salads, bacon, and smoothies. (3) Only paper plates and plastic utensils shall be utilized. (4) This variance is not transferable to another owner or lessee of this establishment. (5) This variance decision letter shall be posted on a wall adjacent to your food service permit in an easily accessible location for viewing by a health inspector during inspections. This conditional variance is granted because smoothies, sandwiches, wraps and flatbreads are exempt as indicated in the Board of Health Grease Trap Variance Guide dated March 10, 2015. Your attorney testified the tacos are pre-cooked before being assembled. Bacon is also pre- cooked then simply reheated on wax paper which is disposed in the trash. The Board is of the opinion that little to no grease would enter the plumbing system/sewer line at this establishment if these procedures are followed properly. Sinc.rely yours ayn' Miller, M.D. Chair an Cc: Mark Boudreau,Esq. Q:\WPFILES\Tropical Smoothie Grease Trap Variance Decision 2015.doc DATE: l , Ive FEE:BAMSITABM S � Mass. a 9�A 1639. `0� REC. BY J , ToWn of Barnstable f . b e 81111ED. DATE: /�SO Board of Health 200 Main Street,Hyannis MA 02601 Office: 508-863-4644 Wayne A.Miller,M.D. FAX: 508-700-6304 Junichi Sawayanagi Paul J.Canniff,D.M.D. VARIANCE REQUEST FORM LOCATION Property Address: Assessor's Map and Parcel Number. l� �1 � 3� Size of Lot: Wetlands Within 300 Ft Yes Business Name: • u1 S .604 No Subdivision Name: APPLICANT'S NAME:(Glpt✓k � Phone6M'�6rr� Did the owner of the property authorize you to represent him or her? Yes d No PROPERTY OWNER'S NAME CONTACT PERSON Name: Name: -Dw (,f 6Zy. Address: :Da- (— ' L? ddress:—010- Gk1lf1 5A\A-W bKZ— ) Phone: Phone: � VARIANCE FROM REGULATION(List Re&) REASON FOR VARIANCE(May attach if more space needed) u� pfcmt NATURE OF WORK House Addition ❑ House Renovation ❑ Repair of Failed Septic System ❑ Elrecklist (to be completed by office staff-person receiving variance request application) Please submit copies in 4 separate completed sets Four(4)copies of the completed variance request form Four(4)copies of engineered plan submitted(e.g.septic system plans) Completed seven(7)page checklist confirming review of engineered septic system plan by submitting engineer or registered sanitarian Four(4)copies of labeled dimensional floor plans submitted(e:g.house plans or restaurant kitchen plans) Signed letter stating that the property owner authorized you to represent him/her for this request Applicant understands that the abutters must be notified by certified mail at least ten days prior to meeting date at applicant's expense (for Title V and/or local sewage regulation variances only) , Full menu submitted(for grease trap variance.' requests Variance request application fee collected(no fee for lifeguard modification renewals,grease trap variance renewals[same owner/lessee only], outside dining variance renewals[same owner/leasee only],and variances to repair failed sewage disposal systems[only if no expansion to the building proposed]) Variance request submitted at least 15 days prior to meeting date VARIANCE APPROVED Wayne Mille,Chairman NOTAPPROVED hnFa' ( a.CJunic Sa ngiJ v.. ,REASON FOR DISAPPROVAL Paul J.Canniff,D.M.D. C:.\cache\Temporary Internet Files\OLKAE\VARIREQ.DOC MAIL-IN REQUESTS Please mail the` completod variance'a 1plication.form to the address below. Also include four 1. copies of engineering plans, house. plans-, authorization letter, etc. (see check-list beldw). In addition, please include We' 'required fee amount (see fees at bottom of this page). Make $95.00 check payable to:Town of.Barnstable. Our mailing address-is: Town of Barnstable Public Health Division 200 Main Street Hyannis, MA 02601 Checklist _ Four(4)copies of the completed variance request form _ Four(4)copies of engineered plan submitted(e.g,septic system plans) _ Completed seven(7)page checklist confmning review of engineered septic system plan by submitting engineer or registered sanitarian _ •. Four(4)copies of labeled dimensional floor plans submitted(e.g.house plans or restaurant kitchen plans) _ Signed letter stating that the property owner authorized you to.represent him/her for this request _ Applicant understands that the abutters must be notified by certified mail at least ten days prior to meeting date at applicant-s expense(for Title V and/or local sewage regulation variances only) Full,menu submitted(for grease trap variance requests only) $95.00 variance request application fee(no fee for lifeguard modification renewals,grease,trap variance renewals [same owner/lessee only], outside dining variance renewals[same owner/lessee only ,and variances to repair failed sewage disposal systems[only if no expansion to the building proposed]) Variance request submitted at least 15 days prior to meeting date FOR FAXED REQUESTS Our fax number is (508) 790-6304. Please fax a completed application form. Also, you must. mail the required $95.00 fee. Please make the check payable to: Town of Barnstable. The check must be mailed to the address listed above. In addition, please mail four copies of engineered plans; house plans, authorization letter, etc. (see check-list below): Checklist Four(4)copies of engineered plan submitted(e.g.septic system plans) _ Completed seven(7)page checklist confimring review of engineered septic system plan by the submitting engineer or registered sanitarian _ Four(4)copies of labeled dimensional floor plans submitted(e.g.house plans or restaurant kitchen plans) _ Signed letter stating that the property owner authorized you to represent him/l=for this request Applicant understands that the abutters must be notified by certified mail at least ten.days prior to meeting date at applicant's expense(for Title V and/or local sewage regulation variances only) Full menu submitted(for grease trap variance requests only) $95.00 variance request application fee(no fee for lifeguard modification renewals, grease trap variance renewals [same ownerllessee only], outside dining variance renewals[same owner/lessee only],and variances to repair failed sewage disposal systems[only if no expansion to the building proposed]) Variance request submitted at least 15 days prior to meeting date For further assistance on any item above, call (508) 862-4644 r Back to Main Public Health Division Page r BOUDREAU& BOUDREAU,LLP 396 NORTH STREET HYANNIS,MASSACHUSETTS 02601 Telephone:(508)775-1085 Telefax:(508)771-0722 Philip Michael Boudreau Mark H.Boudreau mark(a,boudreaulaw.net June 19, 2015 Thomas McKean, Director Barnstable Board of Health 200 Main Street Hyannis, MA 02601 RE: Tropical Smoothie Cafe 489 Bearses Way, Hyannis Dear Mr. McKean, As per our telephone conversation yesterday, I represent GCMB, Inc., doing business at 489 Bearse's Way in Hyannis. My purpose is writing is to respectfully request a 30-day temporary permit for my clients to operate their restaurant pending their application for a variance to be heard on July 14, 2015. They have applied for a variance to limit or eliminate the need for an exterior grease trap separator.. I have confirmed with my clients that there will be no cooking. Their eggs are frozen discs that are heated in a steamer. Their chicken, fish and steak are cooked off premises and delivered through a food vendor. The items are defrosted and warmed in the steamer. .There is a very small amount of precook bacon which is warmed in the oven. Fruit salad, kale slaw and pineapple salsa are made fresh on premises. There is a rice mix in some of the wraps but that is already cooked was well. I have attached a copy of their menu. Kindly let me know if we can obtain the 30-day temporary license. Sincerel , Mask H. Bo dreau MHB l r ME LWIN Z .ALL DAY BREAKFAST -WRAPS FLATBREADS southwest omelet Q—u hgl peanut butter banana crunch O r eggs,grilled chicken,pepper jack,tomatoes, - - peanut butter,banana honey&granola spinach&chipotle mayo in a toasted flour tortilla..•-- on toasted flatbread -- spinach&feta omelet O eggs,feisty feta°cheese spread,spinach,tomatoes > &pesto in a toasted flour tortilla - - - - _ `•t- _ all american omelet eggs,ham,bacon,cheddar&low-fat mozzarella in ' -, a toasted flour tortilla t _ Big Kahuna I IMAM U_ kid's food item with choice of side _ j� 12&UNDER - ��,'(.��` &.1:2.oz..kid's smoothie : — FRESHNESS a k KIDS SMOOTHIES KIDS FOOD' 12oz smoothies made with turbinado - lil'limeberry®O wraps, strawberries.&lime turkey&cheddar - - f T ham&cheddar ^jettyjunior,@Q:— .,.-..._ 1 strawberries&banana cheese. uesadllla l q add chicken 1..00� Y S .'awesome orange�O t orange juice;white chocolate,orange, pizza quesadilla O ` n &non-fat yogurt - - add chicken$1.00® _ - chocolate chimp @0 i. banana&chocolate - BEVERAGES- y _ .f x 9a lipO ° _ 0 i _ YO 2�- 2' p F, .t smoked jalapefio chicken. =cilantro lime fish� " J fi f grilled chicken,bacon,cabbage, grilled tila ia,cabby e spicy clantro ! 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F.` jack&chipode mayo on a-toasted flatbread feta°cheese spread:made with feta,tomatoes and green ,- OSt tZatZlkl Steak. "' onion on a toastedflathread _-- - s•. ,.. ..,+.-.-..• ,•"r-,,,•-.s• ..tea. . (. steak,red onions sliced tomatoes;roame& -baja Chleken 0� �U' a tzatziki sauce made with fresh cucumbers on a: grilled chicken,green&red peppers,red onions; GUOPERFO ANT OM nANT toasted flathread romaine,low-fat mozzarella&light southwest ranch dressing.on a toasted flatbread _ island green,@0 s ' t chicken pesto pw��ua, spinach.kale,totally green @O mango pineapple&banana _ -grilled chicken;tomatoes,parmesan,low-fat mozzarella&pesto on a toasted flatbread j Y ._ cucumber green apple kale spinach,celery&kiwi 4 get up and goji®® •� :I- �'{ i acar berry bOOSt�O - gqi,peaches orange;banana&anon-fat yogurt t, WRAPSC-1=. toasted and ., - - _ acai,pomegranate banana bluebemes&strawberries detOxlSland.green @O_� I SWEET'N SP012 served with m~ pomegranate plunge ) spmack,kale,mango,pineapple;banana' t R choice of side ..^ - - lj)lC)1f11{l pomegranate,banana strawberries.&cranberry &fresh.ginger(naturally sweetened) that chicken 'V .aO�."J3) buffalo chicken Q1 ® avocolada Caribbean c burst @6 " grilled chicken,wontons;carrots,-sesame seeds,= ,grilled dvdcen;tomatoes,roame,buffalo sauce, ,'S'°- ..�+ •+"6i.V?K.: 'romaine,cilantro,scallions&thai ean'ut dressing -low-fat mozzarella&light ranch dressing avocado,pineapple spinach,kale,coconut&lime gop mango carrots,banana&orange Jwce - P n9 - 9 rig in a flouriortlla � _- in a flour tortilla totally turkey jamaican jerk chicken G —Ot turkey,swiss,tomatoes,romaine&fight ranch dressing grilled chicken,southwester rice with com,black in a garlic herb tortilla S.. . �_� beans&asparagus,red onions,low fat mozzarella �,ll e'9O'D &jamaican jerk sauce in hummuSveggle0 " III 1 Ill,ti r - hump pepperjack„southwestem ricewith com _, triple berry oat lack ne, y4_ grilled egchaken,pa chicken tomatoes,romaine& tomatoes&light outhwest ranch dressinglin a garlic Y,3,flax seed;whole grain oati awhey protein&splenda®and - Caesar dressing in a garlic herb tortilla herb tortilla ": ,� __ �" - - 17 "" ,• peanut-paradise @G lean=machine d peanut butter banana non-fat yogurt&choice of protein strawberries,banana,.fat burner&-energizer r, ^' l health nut @® muscle blaster'@® SANDWICHES d served with ' bluebemes,mango,banana,almonds&choice of protein st awbemes banana&choice of protein.. r { F toasted"and � �, '� „• - EN ROUTE TO PARdOISd� choice of side v i $_ rustic turkey.&apple club cranberry pecan chicken saladg p „Y turkey,cheddar,gorgonzola,bacon,Dijon honey house-madewith grilled'chicken,cranberries ra es, ', INDULGENT" m' mustard and house-made kale:&apple slaw on thinly ;granny smith apple,pecans&a romaine spinach' a " " f3i�[lSppr;}!I tea beach.bllm turkey bacon bread r blend on thinly sliced seedilicious bread bahama mama�O strawberries,banana&chocolate '4strawberries pineapple,white chocolate&coconut, sliced seedilidous y, ranch ultimate club mocha madness O �.;.turkey,swiss,bacon;tomatoes;a romaine spinach ham,turkey,bacon swiss,parmesan,tomatoes,.a peanut butter cup(00 chocolate,coffee,cappuccino&' r { blend&;light ranch=dressing on a,ejabatta'"""°""""'"°'•""romaine spinach-bill chipotfe ayaorra ciabatta peanut butter,banana&chocolates-,-- "t^"nnon-fatyogurt(available in decal} 7iT••-.+• k»+ loaded spinach 0- -SUPPLEMENTS FRESH ADO INS spinach,bacon candied`pecans gorgonzola,peaches SALADS dried aanbemes&house-made raspberry vinaigrette ' (,ililll'!f CU thal chicken _ -, p energizer -" (may�' ; • spinach&kale - whole rain oats ' Gk03AlCU[SINE .. .,_ :r w .��„ �:pro g gnlled�chicken,a romaine spinach blend,wontons sesame a- vitamins .- vitamin l-A super pack.®® ground flax seed @10 seeds,carrots,ci antro,.scallions&thai peanut dressing immune complex@6 ,whey protein �,fat burner 'k k so protein •;peanut butter© _ chicken Caesar'® g' y P �O - " multi vrtamin�� , pea rotev@0 * almonds fist" ' grilled,chicken romaine,parmesan„tomatoes&Caesar r�'- ; P p dressing. - - - J Substitute ourfrepyondMeat SMOOTHIE A HALF. MAKE NAME -; Chicken-Free strips _ - r Vegetarian �F Gluten Friendly _ any smoothie andyaiu ai 24Ao;.sinaatizie:t& IDC� fruit Medley(house made) K7 choice ofliakf Sandwich any flatbread,isandil t L kale&apple slaw(louse=made)0 whole fruit or chips �o half salad wrap„saladortW. tacos: GGX35 Grease Guardian uaQ Installation Details 48.5 KEY INSTALLATION NOTES: 41 • Allow for the minimum clearances shown • For tank base allow at least 48.5" length x 24.5°width clearance. • Allow adequate access to slide-in strainerT • &slide-in grease collector from front.P wnff • Inlet port is both singie/dual entry • Outlet port is both single/dual entry. • Keep outlet piping at 1/8"per foot fall or more. 24 10 • User rubber adjustable pipe connectors • as supplied. • Only switch on after filling system with L water to static level. • Refer to long manual for full installation. TU Pre start u checks: J. 10 • Ensure unit is positioned on a level 16 surface and is plumbed in securely. 6.5 • Ensure electrical outlet is fitted with 6.25 dedicated ground fault circuit breaker. orem Collector Clearance • Ensure that the unit is filled with water to the correct level �4.5 • Ensure strainer basket is fully closed • Set controller date and time as Solids Sir detailed in the manual Cleararm • Ensure that collection receptacle empty and securely in place MINIMUM FLOOR SPACE REC OMMENDA-RON Spe®fication Grease Guardian World Install Grease Guardian Model GGX35, self cleaning automatic grease removal unit, 16 gauge Grease Guardian World is an interactive online register fully welded 304 stainless steel tank, stainless steel of all Grease Guardian branded products uploaded and internal baffle plate, fully sealed air tight stainless managed by Grease Guardian, distributors and end' steel lid and robust stainless steel clamps, above users water heavy duty stainless steel dry solids strainer basket, uni-directional inlet and outlet flow Grease Guardian World allows us to: connections with easy fit pipe couplings, concealed plumbing and electrical connections, 35 gallons per . Upload and manage individual sites minute flowrate, 81.8 pounds grease retention • Monitor specification,service history,supplier capacity, and skimming rate of it pounds per hour. details for each Grease Guardian installed The GGX is supplied with stainless steel rotating • Upload and view installation photographs grease skimming drum, integral gas trap, totally 0 Upload and view Operation&Maintenance manuals enclosed geared drive unit, 600 watt immersion • Upload and view service engineer reports heater with self regulating safety control, • Locate sites using Google Maps linking programmable controller with interface, energy . Automatically remind distributors,customers and saving mode and audible alerts.The GGX is suitable end users when service is due and warranties for floor and shelf type mounting. The GGX is expire. electrically tested and approved to UL499 and CSA a Access and manage accounts on-line C22-2 88-1952 standards. 3 year warranty is • Manage recycled FOG standard. i©ectrical Details *GuariW. GGX25 110vac,625watts,5.7A Grease Guardian LLC 96 Onondaga Street Yonkers, NY 10704 www.greaseguardianUSA.com i " - GGX35 Grease Guardian uarcl, Standard Specification 3"INLET 6.5 3"OUTLET Front Yew Right Side View 3 3 C&ftd T '' 16.5 TK 3 9 34.5 3� I �15�1 FRONT VIEW END VIEW 41 GREASE GUARDIAN STANDARD FEATURES: -3 Year Guarantee -Fully Automatic Grease Removal Unit(AGRU) -16 gauge stainless steel welded tank -Fully sealed air tight lid -Universal flow direction 2+ 10 -PLC/HMI automatic Contrroller -Audible alerts -Energy saving mode 7 -Long life slimmer blade -Dry basket solids strainer 10 -Concealed plumbing&electrical connections -No internal tank user maintenance required -Grease Guardian World asset managment LI'6 6.5 LO "62 APPROVED SYSTEM solids Strainer tease Collemor _ -- Clearance Clearance U TOP VIEW = Product Acceptance Codes Massachusetts Board of Static Examiners of Plumbers and Gas Fitters P1-0713-530 TECHNICAL DATA Weight 95 pounds Material 16 Gauge Stainless Steel Interior Stainless Steel&Acetal Plastic Components Mabmum Flow Rate 35 gallons per minute Tank Grease Retention Capacity 81.8 pounds(NSF Veriified) Solids Strainer Opacity 6.6 Pounds Slimming Rate 11 pounds per hour Programming/Control 7 day, 24hr Multifunctional Electrical Load 110VAC 625watts 5.7A Copyright]an 2015 FM&Mronrnental I.W. AU Rights Reserved. Spedfiwtlon subject to diange witlmut mice r BOARD OF.HEALTH TOWN OF BARNSTABLE Appeal No. 2015 PETITIONER: GCMB Enterprises, Inc. d/b/a Tropical Smoothie Cafe OWNER: Olde Northeast Realty, LLP HEARING DATE: July 7, 2015 PROPERTY—489 Bearses WU, Hyannis MEMORANDUM I. Procedural Background The Petitioner, GCMB, a Massachusetts corporation, filed an Application.for a Variance from the provisions of General Ordinance of the Town of Barnstable, Section 322.3 which requires grease traps relative to allow for the operation of its Tropical Smoothing Cafe restaurant at 489 Bearses Way, Hyannis. According to 310 CMR 15,230(1) of the State Environmental Code Title V, "grease traps shall be provided at restaurants, nursing homes, and other installations from which grease can be expected to be discharged." II: Grease Trap Variance Guide Under date of March 10, 2015, the Board of Health issued a Grease Trap Variance Guide. Section I addresses a list of foods which may be prepared without need of a grease trap. This list includes Smoothies which is the main item served at the "Tropical Smoothie Cafe. It also includes sandwiches which include mayonnaise as a condiment, which is the case with the sandwiches/wraps/flatbreads sold at the Tropical Smoothie Cafe. The CafCs menu also includes tacos which are pre-cooked before being assembled. Section III addresses foods which would require an in-ground grease trap. Tropical Smoothie Cafe does not propose to prepare or cook any food items listed in this section. The only item listed which is used by the Cafe is bacon which is pre-cooked and then simply re- heated on wax paper. The Wax Paper is then thrown away. III. Variance Criteria Section IV. of the Grease Trap Variance Request Guide reads: The Board of Health may grant a conditional variance to prepare or cook other foods. However, when such a variance is granted, the following is a list of the conditions which be enforced by the Board of Health a. Paper plates and utensils shall be utilized. b. The under-the-sink grease interceptor shall be cleaned thoroughly on a monthly basis. c. Only those food items on the submitted menu may be cooked, heated or prepared as specified. d. The variance may be revoked anytime a member of the Board of Health or an employee of the Health Division observes non-compliance with any one or more of the above listed conditions. e. The variance decision letter from the Board of Health shall be posted on the wall in an easily accessible location adjacent to the food establishment permit for viewing by a Health Inspector anytime food establishment inspections are conducted. f. The variance is not transferable to another owner or lease of the food establishment. N. ANALYSIS The Tropical Smoothie Cafe only uses paper plates and utensils. It does not even have a dish washer. It will agree to cleaning the under the sink grease interceptor on a monthly basis and only serving food on the submitted menu cooked, heated or prepared as specified. All food items, with the exception of fruit is pre-made and delivered frozen, and simply reheated, served at room temperature or mixed in a blender with ice. Salads are served without dressing but with dressing available in a squeeze bottle. Only what residue of the salad dressings that remains in an otherwise empty squeeze bottle would be washed in the sinks. A literal enforcement of the Ordinance would be severe financial hardship to the applicant where a grease trap is not necessary. Due to the location of the Cafe, a pump would be required as a supplement to an external grease trap and the Town sewer. Just the cost of the pump alone is in excess of$5,000.00. The principals of GCMB operate two (2) other Tropical Smoothie locations which are equipped with under-the-sink grease separators. These have operated for years without any issues. As for this particular location, the applicant suggests the GGX#35 Grease Guardian, the Standard Specifications of which are appended hereto. r VI. Conclusion For these reasons the applicant respectfully requests that this Board approve a conditional Variance as to the requirements of it grease traps ordinance. RESPECTFULLY SUBMITTED this 7th day of July, 2015. GCMB Enterprises, Inc. By its attorney, ark H. Boudreau, Esq. Boudreau and Boudreau, LLP 396 North Street Hyannis, MA 02601 (508) 775-1085 Quote Ho cke nb e rg s 12/02/2014 DESIGN SUPPLY SIMPLIFY Project: From: MA 003 HYANNIS_EQUIPMENT_12 0114 317 Falmouth Rd. Hyannis, MA 02601 -PAYMENT TERMS- 50%of Sales Order total price is due with this signed Sales Order, -and then- 50%of Sales Order total prce+/-totat net amount due for all Change Orders is payable two weeks prior to the scheduled delivery of the equipment Item Qty Description Sell Sell Total 1,1A 1 ea COMBO WALK-IN COOLER/FREEZER $11,644.72 $11,644.72 Nor-Lake Model No.CUSTOM Packed: ea Fast-Track Walk-In Cooler/Freezer Combo 12'x 6'x 7'7" high,smooth aluminum Interior floor, 26ga uge embossed coated steel interior& exterior finish, self-closing door, locking deadbolt handle 1 ea Fifteen year original equipment panel warranty 1 ea Door size 30"x 78" 1 ea Door hinged on **VERIFY** ***NO RAMP and SELF-CONTAINED REFRIGERATION ON TOP OF BOX*** 1B, 1C REFRIGERATION SELF CONTAINED REF, INCLUDED $22.67 $362.72 2 16 ea WIRE SHELVING Olympic Model No. OLYJ1860K Packed: 2 ea Shelf,wire 18" x 60",green epoxy finish with chromate substrate, NSF 8 ea OLYJJ1824K Shelf, wire, 18" x 24", green epoxy finish with chromate $15.09 $120.72 substrate, NSF 24 ea OLYJ74K Post 74",stationary, grooved at 1" intervals, includes leveling $6.29 $150.96 bolt& cap, green epoxy finish, NSF ITEM TOTAL: $634.40 3A 1 ea WIRE SHELVING OLYMPIC Model No. SHELVING Packed: ea 1 lot DRY STORAGE wire shelving to include: y finish with $15.09 $120.72 8 ea Olympic OLYJJ1824K Shelf,wire, 18" x 24", green epox chromate substrate, NSF 8 ea Olympic OLYJ74K Post 74", stationary,grooved at 1" intervals, includes $6.29 $50.32 leveling bolt& cap, green epoxy finish, NSF ITEM TOTAL: $171.04 $22.67 $272.04 3B-K 12 ea WIRE SHELVING Initial: MA_003_HYANNIS_EQUIPMENT_1201 Page 1 of 1: 1 L/UL/c Ui-r Item QtV Description Sell Sell Total epoxy finish with $13.09 $52.36 4 ea OLYJlWD14K Wall Bracket,single, 14 ,gteen p Y chromate substrate, NSF ITEM TOTAL: $78.31 <by Other> 7 Model No. COMMENT: Packed: ea Mop Sink- Provided and installed by G.C./Others <by Other> 8 Model No. COMMENT: Packed: ea Mop Sink Faucet- Provided and installed by G.C./Others <by Other> 9 Model No. COMMENT: Packed: ea Water Heater-Provided and installed by G.C./Others <by Other> 10 Model No.COMMENT: Packed: ea Surveillance System - By Others 718.64 $718.64 $ 11 lea SAFE Ernst Full Line Model No.S3D-3020EE Packed: ea Cash handler deposit Safe, (3) upper deposit slots, (2) lower compartments with LCD locks and remote back up 21 lea ICE MAKER,NUGGET COMPRESSED $4,773.22 $4,773.22 YES DIST./SCOTSMAN Model No. N0922A-32 Packed: ea ProdigyT"' Ice Maker, NUGGET" Style, air-cooled, self-contained condenser, up to 956-lb production/24 hours,Auto-alertT"' indicating lights, stainless steel finish, R-404A refrigerant, 208-230v/60/1-ph,12.2 amps 1 ea 3 year parts&labor warranties lea 5 year parts on compressor lea KBT38 Bin Top,for use with all 22" (55.9cm) Modular Cubers, Flakers and $153.76 $153.76 Nugget Makers except EH222 on B948 bin 893-lb ice $1206.98 $1,206.98 1 ea B948S Ice Bin,w/top-hinged front-opening door, up to storage capacity,for top-mounted ice maker,corrosion resistant metal alloy exterior, polyethylene liner, includes 6 g 1 ea 3 year parts &labor warranties 444.00 $�.00 1 ea WATERDOC WD3-1100-IMTS Water Filter-up to 1150 pounds per da ITEM TOTAL: $6,577.96 <Included> 22 Model No. COMMENT: Packed: ea Water Filter Included in Item#21 <by Other> 23 SPARE Model No. COMMENT: Packed: ea spare ' $420.29 $420.29 24 1 ea ONE(1)COMPARTMENT SINK Elkay Foodservice Products Model No. 14-1C16X20-R-18X Packed: ea Standard 1-Compartment Sink, 18" right drainboard, 16"wide x 20" front-to-back x 14 deep bowl,9 backsplash, 16/300 stainless steel top L, (' & bowl, galvanized legs with adjustable plastic feet, raised 1-1/2" rolled edge, includes 3-1/2" basket strainer,overall dimensions 36.5" L x Initial: MA_003_HYANNIS_EQUIPMENT_1201 Page 3 of 1 tL/VL/cv�.-r Item Qty Description Sell Sell Total 1 ea (5)Year compressor warranty standard 1 ea 000-B59-003F***NOTE:Lift Off Lid In Addition To The Standard Lid For $213.15 $213.15 Model 4460N-24M-TS4 ITEM TOTAL: $3,164.53 30 lea REFRIGERATED SANDWICH UNIT $2,879.71 $2,879J1 _,.... .. Delfield Model No.4448N-18M Packed: ea Mega Top Refrigerator,two-section,48" W, 16.0 cubic feet, (2) doors, (2) 1/1 GN shelves, stainless steel top with polyethylene cutting board �£ 9 (.18) 1/6 size plastic pans,ABS interior sides,stainless steel front& sides, 5" casters,front-breathing rear-mounted refrigeration system, 1/5 hp,cUL, UL, NSF 1 ea 115v/60/1-ph,7.2 amps, NEMA 5-15P,standard 1 ea (3)Year parts&labor warranty standard 1 ea Self-Contained refrigeration,std 1 ea (5)Year compressor warranty standard 30 NOTE revised to 48" unit, per new TS Spec $514.56 $514.56 31 lea WORK TABLE, 60",STAINLESS STEEL TOP .. Elkay Foodservice Products Model No.WT30S60-BG Packed: ea k Standard Work Table,with undershelf&backsplash, 30" wide, 60" long, 16/300 stainless steel top with backsplash,turned down edges, galvanized undershelf with leg rings, (4)galvanized legs with adjustable plastic feet changed to 60" per new drawing 062814 seneck, 12-1/4"H $117.04 $117.04 lea T&S Brass B-0326 Mixing Faucet, deck mount, rigid goo -deck to top of gooseneck, 5-1/2 tip of nozzle to deck, lever handles, 4" center with 1/2" IPS eccentric flanged female inlets lea T&S Brass B-0221 Deck Mixing Faucet, 12" swing nozzle, 8" centers on $130.60 $130.60 deck faucet with 1/2 IPS eccentric flanged female inlets, lever handles $2125 $42.50 2 ea T&S Brass B-WH6 Wrist Action Handle 157.71 $157.71 1 ea T&S Brass B-0502 Double Pedal Valve,floor mounted, inlets on 2-1/2" $ centers, 1 from floor to center of inlets $52.56 $52.56 1 ea CT-54 4"Tail splash shield on left end 1 ea CT-32 4"Tail splash shield between 10x14 bowl and 20x20 bowl $ 113.63 $113.63 31 1 ea TUB-1-1014 Sink Bowl,welded, 10"x 14"x 10" deep left End $4 $4 $47 .4.95 $47 .4.95 1 ea TUB-1-2020 Sink Bowl,welded, 20"x 20" x 12" deep $12.86 $12.86, lea CT-139 8 o.c. deck mount faucet holes $12.86 $12.86 lea CT-139 4" o.c. deck mount faucet holes ITEM TOTAL: $2,040.58 . 32 2 ea WORK TABLE, 72",STAINLESS STEEL TOP $409.86 $819.72 Elkay Foodservice Products Model No.N/T30S72-BGX Packed: ea Standard Work Table,with undershelf&backsplash, 30" wide,72long, 16/300 stainless steel top with backsplash,turned down edges, 18 gauge adjustable galvanized undershelf, (4) galvanized legs with adjustable plastic feet $422.54 $422.54 33 lea OVEN STAND Elkay Foodservice Products Model No. CUSTOM Packed: ea Initial: MA_003_HYANNIS_EQUIPMENT_1201 Page 5 of 1 I i 1Z/UL/LU14 Item MY Description Sell Sell Total (3.7 ml) increments, pump and jar(82557) are typically dropped in a bar or rail, NSF lea 2-Year warranty lea 82557 FOUNTAIN JAR,white polypropylene fountain jar; 10" (25.4 cm) $7.30 $7.30 deep, 3-1/2 qt(3.3 L) capacity, NSF ITEM TOTAL:. $116.73 36C FILTER ` FILTER CONTAINED IN#36A $69.92 $279.68 36D 4 ea DISPOSABLE CUP DISPENSER Dispense-Rite Model No. BFL-2F Packed: 6 ea Cup Dispenser, in-counter, (4) interchangeable silicone gaskets, 1 spring (F), holds 8-oz to 44 oz cups, rim dia. 2-7/8" -4-5/8", ring bezel 6-7/8", 22 L, 304 stainless steel construction,for paper& plastic cups in horiz. mount position or foam in any mount position, NSF 4 ea 1 year limited warranty, standard $99.42 $99.42 36E 1 ea LID DISPENSER,COUNTERTOP Dispense-Rite Model No. CTLD-15A Packed: ea Lid/Cup Organizer, adjustable,3 section, 8"H x 19-5/8"W x 5"D,304 p series s/s construction, includes SH-1 straw attachment 1 ea 1 year limited warranty, standard $1,157.28 $4,629.12 37 4 ea BLENDER,BAR TYPE VITA-MIX Model No. 36019 Packed: ea (VM0145)The Quiet One TM, on-counter,electronic touch pad controls, 48 oz. (1.4 liter) high-impact, clear Advance container&Advance blade, removable compact cover hinge design &34 programs, 3 peak HP, 120V, 50/60 Hz, 15 amps, UL,cUL listed, NSF certified Include Tropical Smoothie Programming For Nugget Ice $107.78 $646.68 37.1 6 ea BLENDER PARTS VITA-MIX Model No. 15978 Packed: ea "The Quiet One & Blending Station Advance" Container,48 oz., Advance blade assembly and lid,for use with Blending Station' MP & Blending Station Advance machines 38 $383.28 $383.28 1 ea UNDERBAR ICE BIN/COCKTAIL UNIT,DROP-IN Krowne Metal Model No. D2712 Packed: ea r" Krowne Drop-In Ice Bin, 27"x 20" OA, 10" Deep, 1" Drain, Fully Insulated, Stainless Steel Construction, Sliding Cover, NSF Approved (25-1/4"x 18-1/4" Cutout) $128.55 $128.55 39 1 ea SINK,HAND Elkay Foodservice Products Model No. SEHS-17X Packed: ea i w t Hand Sink,wall mount, 17"x 15" OA, 5" deep tub,6" backsplash, 20 1 . <.< =•- gauge s/stop&bowl, includes goose neck faucet& basket strainer, NSF � $83.83 $83.83 1 ea SIDE SPLASHES S/S Side Splashes for. Hand Sink initial: MA_003_HYANNIS_EQUIPMENT_1201 Page 7 of 1, Town of Barnstable &-wns-.- FTHE Io Regulatory Services A', ti DT Richard V. Scali, Director s(�'y—Z.g` AAA B�S 1t1DLE STABLE. ' Public Health Division MASS. g 9qj 039. JG UR lave-zoia 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: •yL�- l5 � cM d,ba NAME OF FOOD ESTABLISHMENT: ADDRESS OF FOOD ESTABLISHMENT: 48 R Qec�(Se s �1Ia Ce�tVol qA E-MAIL ADDRESS: TELEPHONE NUMBER OF FOOD ESTABLISHMENT: (� - NUMBER OF SEATS*: INSIDE: OUTSIDE: A0 TOTAL: l * Note: If indoor seating provided, see Licensing regarding Common Victuallers License TOTAL NUMBER OF BATHROOMS: _ , ANNUAL OR SEASONAL OPERATION: Annual ` TYPICAL HOURS OF OPERATION MON-FRI: q : DD TO It) : DO DAYS CLOSED EXCLUDING HOLIDAYS (I.E. MONDAYS) /Al IF SEASONAL: APPROXIMATE DATES OF OPERATION: / / TO ***REMINDER*** SEASONAL ESTABLISHMENTS MUST CALL FOR INSPECTION PRIOR TO OPENING TYPF, OF ESTABLISHMENT: PLEASE CHECK ALL THAT APPLY FOOD SERVICE RETAIL FOOD BED & BREAKFAST CONTINENTAL BREAKFAST *IF SEATING: ALSO,MUST OBTAIN RESIDENTIAL KITCHEN A COMMON VICTUALLER'S LICENSE MOBILE FOOD FROM LICENSING DIVISION. TOBACCO SALES FROZEN DAIRY DESSERT MACHINES _ _,ZCATERING V OUTSIDE DINING OVER 1 **-*REMINDER*** IF OUTSIDE DINING,YOU MUST BE APPROVED BY THE HEALTH DIVISION AND LICENSING, AND MEET ALL OF THE OUTSIDE DINING CRITERIA IS WAIT STAFF PROVIDED FOR OUTSIDE DINING? IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOORS)? CONTACT INFORMATION: / , FULL NAME OF APPLICANT (�wbe( t Aaa o s o- SOLE OWNER: YES /NO ADDRESS Iq �ZGZ - PHONE # -_ 2 IF APPLICANT IS A PARTNERSHIP, FULL NAME AND HOME ADDRESS OF ALL PARTNERS: IF APPLICANT IS A CORPORATION: FEDERAL IDENTIFICATION NO. 4- 5 D 37 6-10 STATE OF INCORPORATION M a FOOD SERVICE ESTABLISHMENTS CONDUCTING FOOD PREPARATION (EXCLUDES RETAIL FOOD ESTABLISHMENTS THAT DO NOT PREPARE FOOD AND CONTINENTAL BREAKFAST): EFFECTIVE JANUARY 1, 2004, EACH FOOD SERVICE ESTABLISHMENT IS REQUIRED TO HAVE AT LEAST TWO CERTIFIED FOOD PROTECTION MANAGERS. AT LEAST ONE CERTIFIED FOOD PROTECTION MANAGER IS REQUIRED TO BE ONSITE DURING ALL HOURS OF OPERATION.***PLEASE PUT THE NAME OF THE ESTABLISHMENT ON EACH OF THE CERTIFICATES*** LIST THE NAMES OF YOUR CERTIFIED FOOD PROTECTION MANAGERS (I.E. SERVSAFE.) 1.1 .I 1 bcrf EXPIRATION DATE: 2. & EXPIRATION DATE: / moo. WM e9fiiE�C I l d abate EFF B UAR 1, FOOD ESTABLISHMENT THAT C OKS, PREPARES,. OR SERVES FOOD INTENDED FOR IMMEDIATE CONSUMPTION EITHER ON OR OFF THE PREMISES SHALL HAVE AT LEAST ONE CERTIFIED FOOD ALLERGEN AWARENESS TRAINED STAFF MEMBER. *** PLEASE PUT THE NAME OF THE ESTABLISHMENT ON THE CERTIFICATE*** LIST THE NAME OF YOUR CERTIFED FOOD ALLERGEN AWARENESS TRAINED STAFF.,. 1. EXPIRATION DATE:/ / Ae _ SIGNATURE OF APPLICANT AND DATE Q;Wpplication Forms\Foodapp2.doc Gam- DATE �p THE Tp� FEE PD. B„x,,, AB Town of Barnstable CHKLST(1-14) MASS. w ' 9�A 1639• ��� Regulatory Services Department TEo �A 200 Main Street,Hyannis MA 02601 M� APPLICATION FOR OUTSIDE DINING/SIDEWALK CAFE LOCATION ` �]j V VO Name of Establishment: Establishment Address: 4 C1 { ( Nl 62(t,b APPLICANTS NAME:('I l V"�1i"I �� �S (( ( Phone# SEATING FACILITIES/EQUIPMENT Total#of Seats Existing .- — #of Restrooms Provided '�'/('U' 216in P Size of Grease Trap Total#of Seats Proposed ins, Air Curtains(Yes or No) NO (Total means overall number of seats indoors plus outdoors) Hose Bib (Yes or No) V1615 Screens (Yes or No) Brief Description of Seating Arrangement,Type of Furniture Proposed,Hours of Operation,Projected Opening and Closing Dates (� �(J) 2 P(�r,� bQ, m v�air- m. -n r fS �,-hjo�A Y^ d Dh 1) Uwe the undersigned certify that the above information which I/We provided is correct. Uwe have read and fully understand the Town of Barnstable Code Chapter 322 and further understand that failure to comply with said procedures may resul in the immediate revocation of this permit. Signature of Applicant(s): Date: (� Date: IMPORTANT-PLEASE REMEMBER TO INCLUDE: 3 Copies of the Neatly Drawn Sketch Plan of the Outside Dining Area Showing Separation Distances to Curbing,Trees,Rubbish Containers and any other Obstacles in Pedestrian Walkway 3 Copies of Pictures of the Proposed Outside Dining Location(Front and Side Views) 1 Copy of the Menu FOR OFFICIAL USE ONLY Town Manager Approval: Public Health Division: Licensing Board Approval: Certificate of Insurance: License Agreement: Comments: Q:\Applicadon Forms\OUTDINAP.DOC 1Z/UZ/ZU14 Item QtY Description Sell Sell Total Model No.COMMENT: Packed: ea POS Printers-BY OTHERS 55 SPARE NO. $1,378.08 $2,756.16 57 2 ea STEAMER,PUMP-TYPE PUSH-BUTTON Roundup Model No. MS-255 Packed: ea (9100460) Miracle Steamer,direct water hook-up,drawer style,0-99 minute 59 second timer, direct line hook-up with solenoid, 6 ft. grounded power cord,stainless steel construction, NEMA 6-20P, 208V/50/60/1,15.9 amp,3300w,cETLus,CE 2 ea 1 year limited warranty,.standard, (n/c) (contact factory for information) lea 7000235 (7000235) Dual Unit Regulator,compact, permits adjustment for $112.35 $112.35. water pressure into two steamers ITEM TOTAL: $2,868.51 � 58 1 ea WORK TABLE $438.70 $438.70 Elkay Foodservice Products Model No.WT30S84-BGX Packed: ea ,.. 84".long, � ,; Standard Work Table,with undershelf&backsplash, 30 wide, _ 16/300 stainless steel top with backsplash,turned down edges, 18 gauge adjustable galvanized undershelf, (6) galvanized legs with adjustable plastic feet(Flyer Pricing) $398.68 $797.36 59 2 ea WORK TABLE, 30",STAINLESS STEEL TOP Elkay Foodservice Products Model No.VVT30S24-BG Packed: ea Standard Work Table,with undershelf&backsplash, 30"wide, 24" long, 16/304 stainless steel top with backsplash,turned down edges, galvanized undershelf with leg rings, (4) galvanized legs with adjustable plastic feet $77.36 $154.72 61 2 ea FLATWARE HOLDER Cal-Mil Model No. 1025-6-39 Packed: ea 1/2"W x 8"D x 20"H, six hole vertical Space-Saver Silverware Display, 9- wire, silver, (cylinders sold separately) 12 ea 1017-SOLID Cutlery Cylinder,4-1/2" dia., 5-1/2"H, solid, stainless, BPA $ 7.14 $85.68 Free ITEM TOTAL: $240.40 71 1 ea TABLE TOPS AND BASES Custom Model No.TABLES Packed: ea 1 Lot table tops and bases to include: 110.16 $771.12 7 ea Oak Street 24"X24" Custom Reclaimed Wood Table Top, 24"x24" $ 3914 $273.98 7 ea Oak Street 22 X 22" BASE L 22 x22 Four Prong Table Bse w/3" Column- $ LOW " $177.10 $354.20 2 ea 24"X48" Custom Reclaimed Wood Table Top, 24x48" 39.41 $157.64 4 ea Oak Street 5" X 22" END BAS 5"x22"Two Prong Table End Base w/3" $ Column-LOW 355.46 $355.46 1 ea Oak Street 24"X96" Custom Reclaimed Wood Table Top, 24"X 96" $ 49 01 $147.03" 3 ea Oak Street BDB-4 BAR Table Base,bolt down,4" dia.steel,40-3/4" bar $ height, non-marring black levelers, powder coated, cast iron, black wrinkle finish 3 ea Oak Street 1 yr.warranty against defects in material and workmanship, Initial: MA_003_HYANNIS_EQUIPMENT_1201 Page 9 of 17 i 12/02/2UT4 Item Qty Description Sell Sell Total drivers Bill of Lading. If Concealed damage is discovered,take pictures, save all packaging&call Grand/Hockenbergs immediately. 202 1 ea INCOMING FREIGHT $3,423.84 $3,423.84 FREIGHT Model No. FREIGHT Packed: ea Freight & Delivery-Equipment&Smallwares Package. Accepting Party responsible for inspecting and noting any damage on drivers Bill of Lading. If Concealed damage is discovered,take pictures, save all packaging&call Grand/Hockenbergs immediately. 204 ***PLEASE NOTE:All applicable local, state and federal taxes will be verified when street address is available and at final billing. 205 1 ea PRICE INCREASE $2,156.00 $2,156.00 Custom Model No. ESTIMATE Packed: ea ***NOTE*** "ESTIMATE" MANUFACTURERS 2015 PRICE INCREASE AS OF 12/31/14 ORDERS Merchandise $73,798.57 Tax 6.25% $4,612.41 Total $78,410.98 Lead Times:Standard equipment lead times can range from 4-6 weeks.Lead time for custom fabricated items(e-g.custom stainless steel,hoods,walk-in)can range from 6-8 weeks once approved shop drawings have been submitted by owner. Custom furniture orders can range from 6-8 weeks once all finishes and fabrics have been finalized and approved.Grand will make best efforts to expedite lead times and coordinate with customer construction schedule.Any delays from projected delivery dates will be promptly communicated. Acceptance and Approval This Order and any subsequent Change Orders related to this Order shall be subject to the Standard Terms and Conditions of Sale for Grand Restaurant Equipment and Design Inc.,which are hereby incorporated by reference.If customer has not received a copy of the Standard Terms and Conditions of Sale,please request a copy before signing this Order. AGREED BY CUSTOMER: Authorized Signatory: ---- Printed Name: -- Date: -- Initial: MA_003_HYANNIS_EQUIPMENT_1201 Page 11 of 12 PERMIT NO: TOWN OF BARNSTABLE July 23, 2015 1047 BOARD OF HEALTH PERMIT TO OP � ,F, STABLISHMENT In accordance wi re iqAMx a r hority of Chapter 94, Section 395A and r ct e y.e'l- ermit is hereby granted to: GILBERT&ANA DES O S. A:gg OOTHIE CAFE Whose place of business iss EARSES -26- Type of business and any e '12 S: w R ABLISH s Too operate a food establih a `� g p � � Q� 1 the TABLE RESTRICTIONS IF ANY. SEATING: 55116 O 1 ` .` � Fes` N .UAL: Y SEASONAL: 1 ORA Y: FEES _ - � �� Ala ; e 2OF HEALTH RETAIL FOOD STORE: zzl FOOD SERVICE ESTABLISHMENT: �� y Miller, M.D., Chairperson RESIDENTIAL KITCHEN FOR RETAIL SALE: rz a J.Canniff, D.M.D. RESIDENTIAL KITCHEN FOR BED+BREAKFA nichi Sawavanaai MOBILE FOOD UNIT: °'s r- �S. �/ _ roBAcco: - e ,a FROZEN DESSERT: Thomas A. McKean, RS, CH0 CATERER: Director of Public Health NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALERS LICENSE Town of Barnstable --- ----- ------------ -e tflry epic-es-Depar-f-me - --------------- ----- - .MA-c& .�� 200 Main Street,Hyannis MA 02601 APPLICATION FOR OUTSIDE DINING/SIDEWALK CAFE LOCATION F p /� Property Address:`1 �l `� MA Name of Establishment eco is in t, c b a-m S oD-b 1t APPLICANTS NAME:G�q Phone# 5C*46� !R-5q2 SEATING p' FA CI I.PI'IES/EQUIPMENT Total#of Seats Existing #.ofR.estmoms Provided 4 Size of Grease Trap to )U (s/�Zi Total#of Seats Proposed Air Curtains(Yes or No) — (Total means overall number of seats indoors and outdoors) Hose Bib (Yes or No) es Screens (Yes or No) Brief Description of Seating Arrangement,Type of Furniture Proposed,Homy of Operation,Projected Opening and Closing Dates amu&) I Vey' D A M Uwe the undersigned certify that the above information which Uwe provided is canect Uwe have read and fully understand the procedures as established by the Town of Barnstable in accordance with Chapter II, Article 8, Section 2 of the General Bylaws and the Board of Health Regulation#14;and farther understand that failure to comply with said procedures may result in the immediate revocation of this Permit. Signature of Applicaat(s): Date: Date: l.2- 1(O 111,1 DAPORTANT-PLEASE REM ENDER TO 1NCL R: 3 Copies of the Neatly Drawn Sketch Plan of the Outside Dining Area Showing Separation Distances to Cuing,Trees,-Rubbish Containers and any other Obstacles in Pedestrian Walkway 3 Copies of Pictures of the.Proposed Outside Dining Location(Front and Side Views) 1 Copy of the Menu THIS SECTION BELOW IS FOR OFFICIAL USE ONLY Town Manager Approval: Public Health Division: Licensing Board Approval: Certificate of Insurance: License Agreement Comments: (OVER) 5 BOARD OF ETALTH REGULATION,PART 11,SECTION.1.06,#14,M-Mlrements a through n (a) The applicant shall file a written request for outside dining or for-an outside cafe on a form prescribed by the Town and shall submit plans of the proposed dining area. The seating capacity shall be determined by the Board of Health after a determination is made whether requirements"b"through"n" below will be met and after a visual inspection is conducted by an agent ofthe Board of Health A replacement food establishment pemut shall be issued by the Board of Health indicating"outside dining"is permitted and listing the overall seating capacity,only after it is determined by an agent of the Board of Health that all of the requirements"a"through"n"of this Regulation#14 are met (b) A menu shall be submitted to the Board at the time of application. (c) The dining area must be appurtenant and contiguous to the restaurant property. The dining area must be mentioned on the described premises as in the case of a Common Victualler's License. (d) Sufficient restrooms,both for customers and employees,must be furnished counting the additional outside seating as required by the State Plumbing Code and Town of Barnstable Health regulations. (e) A grease trap shall be of.sufficient capacity,based upon 15 gallons per seat, as required by the State Environmental Code,Title V, and Town of Barnstable Health Regulations. A grease recovery device may be installed to supplement an existing inground grease.trap,after receiving the approval of the Board of Health. All entrance and exit doors used by food service personnel-and customers must be screened and provided with air-curtains meeting National Sanitation Foundation standards. AD windows or openings used for the transfer of food will be screened and provided with air curtains. Food cannot be stored or kept outside, All food must be prepared inside the facility's kitchen and kept inside until served (g) A drainage system designed to eliminate odors will be required for all outdoor dining areas. Hose bibs with vacuum breakers must be available for washing down the dining area. (h) Trash dumpstm sha11 be situated no.closer than 50 feet from an outdoor dining area. If such a dzmigster is in the line of sight from.the dining area,it must be hidden from view. The area around the dumpster and stockade must be kept clean and free of litter. Dumpstm must be closed with adequate covers designed to prevent entrance of.rodents and birds and sealed to control odors. (i) The patio or.other ground surface must be of constructed of material readily cleanable and not susceptible to dust, mud,or debris. (Brick,tile, and concrete are examples of acceptable materials). (j) Table tops must be smooth,non-porous, easily cleanable and durable; and readily maintained in a clean and sanitary condition. (k) Food service personnel must constantly police the dining area for waste paper, garbage and other trash. Placement clips, cup holders and other such devices must be utilized to prevent blowing paper. Covered trash receptacles must be provided in close proximity to me dining area and must be emptied as needed to prevent overflowing. (I) Strict clean-up practices must be adhered to. Waitstaff and buspersons must clean up after each patron as in indoor dining. Each establishment must abide by all regulations contained in Article X, Minimum Sanitation Standards for Food Service Estabhslmlents,of the Commonwealth of Massachusetts, Department of Health Sanitary Code. (m) Outside food handlers must have easy access to handwash sinks and cleaning cloth&. Facilities for preparation and disposal of sanitizing solutions must be accessible. I (n) Hair nets or other effective hair restraints; such as hats covering exposed hair, shall be,wom by all outside food or drink handlers. Beards and-mustaches must be neatly tthaimed t Message Page 1 of 1 Miorandi, Donna From: Parsons, Roger Sent: Thursday, June 18, 2015 11:15 AM To: Miorandi, Donna Cc: Anderson, Dave Subject: RE: Tropical Smoothie, Bearses Way Plaza, Hyannis Hi Miorandi - my policy has been that if absolute conditions do not allow a grease trap (legal or physical) then an alternative could be considered. As far as the situation here for Trpical - I will have to be reminded by Dave Anderson on the detail - but in principle an external device as well as an in sink device could be considered - Regards,Roger -----Original Message----- From: Miorandi, Donna Sent: Thursday, June 18, 2015 11:09 AM To: Parsons, Roger Cc: McKean, Thomas w Subject:.Tropical Smoothie, Bearses Way Plaza, Hyannis Good Morning Roger: Thomas McKean has asked me to contact you regarding your thoughts on a GIRD for this restaurant, Tropical Smoothie. I understand they were denied by you because of a pitch problem. Would you recommend a Big Dipper or a Trapzilla? They are coming before the Board of Health on July 14th for a variance to this requirement but unlikely to receive it due to their menu. Postulating on the fact that they may get a temporary permit(with a GRID)to open until the Board of Health hearing. Thanks in advance for your opinion, suggestions, etc. Donna Z. Miorandi, R.S. Health Inspector 508-862-4639 6/18/2015 64'-7" MOP OFFICE MOBILE x WORK TABLE STORAGE O SCULLERY 1PREP PREP KANO SINK -- SINWK ICE -- FUTURE SPACE FOOD SMOOTHIE LINE "NE o a _luT _A=ZR_ Ll TRADITIONAL I REVISIONS: SHEET TITLE: _ l"t ,� TROPICAL SMOOTHIE CAFE - as12-14 sues:—iJ- -FOODSERVICE 05-20-14 DRAWN BY: TB EQUIPMENT , E gS25.14 __DATE: OSO&14 • L ; CAF OB-02.14 SCALE: N.T.S. PLAN SPECIALISTS QJ'THE POODSERVICE INDUSTRY 06-0314 PROJECT: _ SHEETIr% AR^ - _ LTV A ATATTC A f A_(111Z !A AA77flY 1?70 C(1/G'f 1 .moo.... -- ---- I Back door is 5'6"away from the wall i Common Sprinkler Room Red walls to be removed. 5'1" Accessible only from outside. Bathrooms to be re-built i ——� to provide 2 ADA i _ — 2118" 1 1 compliant bathrooms ------------------ Outside Wall to Outside wall 60' 53'8" deep _ Interior wall to interior wall 64'7" Brick and metal wall I x 6" Brick and metal wall Brick and metal wall 4'2" x 6" 11"x 6" Front has metal panels on the bottom, and then windows all across other than where noted. 317 FALMOUTH ROAD, HYANNIS, UNITS 6 + 7 All measurements are approximate, not to scale. ALI MALONEY — AMG REALTY 1170 Main St. 45, West Barnstable, MA 02668. 508-362-3323 www.AMGRealty.net ggo E figy¢ 64-7 111 qL — - - s9 FOODSERVICE EQUIPMENT SCHEDULE era p POEM Ott EOUIPMEM CATEGORY PROVICfD DY IRStALLED BY 8MI i E il��.pep�Bal�ppg96 e�ei`sl@9�1{i6 21 ' = Doc, _J a I� W N1B _TL wroP O oRceR O of 8 �. 141CP KTOP WIW NITW - � �. GaaeA6Aewwexr ` / v v o e v v o a Y•M .e � Gaz.cwPfR aE1u11ii�un�uc+t«cFNF0.0 cwrv�[*w ____ CLI PEVIRp16: RESPONSIBury MATRIX DES R mP PR VNED RY IN6'IAl1ED BY ��ppgtyN ryNyg SLLEB: U OR/dYN sY: 1B MTE 0&7&7� 9+M DMWE mm W IBM— Rib 3fJdE iNti/b —_— PRO.IECT: 611EEi1fRE: __ FOODSERVICE i'..w"pO0i9°w EQUIPMENT PLAN FS-1.0 g s LJ HIM ;l 011E�(E ---4 _ �I �i -! nu eao EONmEc oaro emvTwu `�€ `R� anoRa�mAmaww�wAsr� " d mnvowlroiDwcmEa e `_I mncrAuwuatrwEslm Nro 0 L.. na°as�maEo°°°alnnaDGODl. r t? '�', aar�l°ttunan°wRinortaHu f PLUMBING LEGEND �- y' ABB0. SGaPTON sYA1. U Fri- — e o O U_ h PLUMBING ROUGH-IN NOTES: 181 Nmp.wm.an.wru�or¢mrenvamepsieert ro,xw � "" . >.�Tgwnar,u�i RENBgl6: av�u��im�.iv xs iw no�amrvnua Mmv li E 0 U 1 P IO E N T S C H E D U L E M E C H A N I C A L S C H E D U L E w.n..aw�u mreA.ra�a+on mc.ro WATER ROUGH-IN —TE ROUGH-IN 'MS ROUGH-IN ¢.< » o awn r�svi,ea~re�n wmsma mur°�mp.+E��a w OTY OUIPIAENf rATECOW RE S HOi 7 COLD HIE1W III IND.V7 HIEGHT SIZE MM HIEW REMARKS mmuna srew'r[c mrwvlwumlro�.0 N.wawsn,maamrsrc:gar m �unatia m�gaianr um mmintMn.wa 9A1E6: lJ DRAMN BY: TB uwe',em+rimexeur�wrwrmnwu.mne,en.oao iKil.riuea�mrt�`uee'Ixnw. DqE' 1 U1 9WP iM'.- ieM lrnc@nr+�owiaabxna n�,i¢n v,iewrmrx,[ vmxla SHEEECT: w msviu�v p"rolaK�li?rw�n aoaaT a,wuc+..e.mnaewv wn+a 911EEfTIRE: FOODSERVICE PLUMBING ROUG144N PLAN rFS-2.0 e p� ie - ELECTRICAL LEGEND Iffi0. DE6CPPrgN sYAI _ ills � IN Eyre ° pEENR b1�IpOPNMNOp RM ?lypQ+{+®{esp-Y AOOItgNKPl6TdfKILGTtl16 Q6{�pYgepeYep5�'I¢I I f i EIELIRIULmImIGIwroPPwoEDpIDUr g2�:1e9l� + JBO1ffBN0801pUBPoIINLGTAIlp1Ta i EEEEY f�A m AppRmpmrme+aane.erplEplAro ee a{ftl{�F 9e sa iWRppB REA6E1Fl✓pK9EORUCLL ��I= �I��ie TZ- �) R8p11FIBlip IAOYP.OAAIVICER p �� 1. ����}I �p " EIFGIItlIYimmnRAcmlroparrEL II��{�p� 'P �IIY�P I �-__i.y Q�MIBIIIm.WpYlFLfpPE6®IAFJd ���is I�6���� L p6 V27 E-1 ME I y GENEPAL NOTES -- a, few Na w®vnc vna O s o WALK-ik ELEO CAL DV.L KP�.a„wH U vs a EQUIPMENT S C H E D U L E E L E C T R I C A L S C H E D U L E rtcu VOLTS/ AMA MnS H.P. CONNECTaN RDUCH-IM ELECTRICAL ROUGN-IN N07E5: ,q Ott E UIPMEM CATECO REWKS PHASE ME HKCHI REVARKS wu�m�'�AroR+`Ne e"a.�aa�`O"m. .'na¢mtln�.,n uow.nuammru. REVLPOt6. arvtunMlsrq.s¢omnax�,r�y.PaeutTMrA.aePowms w¢.swv uomaamrtu ommw�cm weum®mreettx ruasmm�nv�s snm W—A—W T P�naiue .soon sr.n Am OEWMN BY: TB _ m.aaaovxis v MT@ O6E&11 eexdAew�sAs nenuw mmnrmn Nu+re rwaomAwaHwas u.r. 9GYE V{M'd mxuNmwAcuAn,c. P��; mera.mo¢Puommaen�aoenua.s 8lEETTRIE u aW¢PmM vmPumn¢Axyuwwi. FOODSERVICE ELECTRICAL ROUGH-IN tee . ae�mw>oN�° PLAN pIRET MILER: FS-3.0 ill fs P.O.S.WIRING ELECTRICAL SYMBOLS I SYMBOL DESCPIFTION F - _ c�uumK.ca�ua,wmow.ul ��n� �B•i 0�iS — F m VERIFY ALL RE05WIP.O.S. SUPPLIER O �BY To We 1 MV-14 °G11E iRM�P PBO.ECf: &@ETiiRE FOODSERVICE LOW VOLTAGE WIRING PLAN &IEFf NUl®EIC FS-4.0 O o� __._. .-._.-._. �i r-- - --! g -T-- -7 r-y— � _ �z'-a' z'-' � igFa� �i'a 0•t { o �a i + T 1 I I o of - —+ ---}i - r -} w I O OH O, O� OT O, O _ � � 111 - r. 1 O! 0 1 O I j 11-j i—I o r- j° j o I o l _----- V } m REFLECTED CEILING PLAN LIGHTING PLAN a .` FMW r SUSPENDED CEILING PAINT CEILING SYMBOLS UGM G 77 O KEY NOBS GTE 06�1� p,,,,„„o,•„e,,, sovE wbra p� BIB:kTTIRE FCODSERVICE ® REFLECTED p CEILING PLAN SNEETMMBM F$-�.Q 4 �� 6 a� cp 4 / o I o Q1aiI' M Y 1 pe,IpppQR,yp i ��,l�4pQF1115 �A���aie�l.I 1 g , = L @ EFRIGE TION ELEVATION ! F FLOOR PLAN SCALE: 1/8"- V-0' W a p � O - - II ac L_ P a UADONrT� PREP AREA ELEVATION �CASHIER COUNTER-REAR - O V O U Z U s a � � o o� BAlEB: U DRAM,BY: TB GATE SBS6a1 o 0 7 PROJECT. �' o � Bl�tT,TTLE dJ I / FOODSERVICE INTERIOR ELEVATIONS PLAN 1EFRIGERATION ELEVATION FS-8.0 ,Mil �II a WALL BACKING LEGEND ` FROM 37'TO 66' OF I FOR OVEP6HELVE6. TYPE 8 MI 8FC,IHG-6W HIGH FROM Y6'TO e6 qFF FOR HM`DfiI,`, ttPE C FROM 39 NTD 66'OF.FOR II. W HIGH MOP SIN,FNvcu—c— ' °Nr TYPE D W/.Il.WXIRG-12'HIGH E}] r I FROM 9 TO 60'OF.FOR Mov RAtk. TYPE E WALL BFCKIHG—24'HIGH V i FROM W TO GO'OF. FOR GTAINLEGS LEDGE. I C) h 8 1 C) V —f F x t�YERlrns: sues: u DRMYN the is DATE OD2644 SCAM 1F w PROW staentite: FOODSMACE WALL BACKING PLAN - a�reereaA�sek. ¢t 5 e� � 5 FAY NOTES gg ° (( Ey O INTERIOR FINISHES PLAN FLOO Y- RT DlNWG WALLTIIF. SLISPENDEDCEII.WG All AR y mow.+ PAINTS FEi o 's ERGLASS PANELANEL Air- All All FLOOR FINISH LEGEND - ma's""` WOOD z FLCIOR TILE RASE ^°O .KiV�.�Vn FT-2 ! i'�wm1°'�..nox..0 •-• rs TM - 0 UNTPR1OEM Y1 45 i WALLCOVFltD1G� ��� YOi'`r'"""" ^J' - mm mw �� wv�•�w�,.os RESTROOM FINISHES i PEVISIM FlOOR FINISHES PLAN WALL FINISHES Pt<u-IAAIN LE�/FL lii *ty sxEermLe FOODSERVICE INTERIM FINISHES • PIAN alaErlwweeR: fS-6.0 J� Mill e0e 1 CAS IEELEVATION—FRONTf�Mil 9 FLOOR PLAN• I�g�lt{�li�il� Tj O F y Y a o O O SPI t1 1..CASHIER CQUMER-REAR ELEVATION-FRONT VIEW REVISIDW a z F DMNN BY: 10 �� T DATE 067b71 xue urea FOODSERVICE INTERIOR ELEVATIONS WFF4 - HII PLAN sxE�,aumot /* RESTROOM Wgly ELEyAJQj{ �51 D NING WALL ELEVATION `9 FS-9.0 TM Guardian Air Ice Ice Machine Sanitizer a f ._ � 1 ..yyam{ f AC RGF Environmental,Group, Inc. © Copyright 2010 I RUFGuardian Air Ice Table of Contents SAFETYPRECAUTIONS.......................................................................................................... 3 WARNING................................................................................................................................. 3 INSTALLATIONINSTRUCTIONS............................................................................................. 4 TROUBLESHOOTING GUIDE ................................................................................................. 7 LIMITEDWARRANTY............................................................................................................... 8 LIMITED WARRANTY COMMON QUESTIONS........................................................................ 9 WARRANTYREQUEST FORM................................................................................................11 F Guardian Air Ice pg.2 Guardian Air Ice SAFETY PRECAUTIONS The advanced Oxidation gases produced by the Guardian Air Ice are powerful oxidizer and must be used cautiously. All instructions, warnings and safety precautions set forth in this manual must be followed. The manufacturer will not be held liable for the consequences of any actions by the purchaser and/or applicator while using or applying the Guardian Air Ice The following safety precautions should be followed: • DO NOT operate the unit until thoroughly familiar with this Operations Manual. • DO NOT look into or at the blue ultraviolet light. • DO NOT use in an overheated or explosive atmosphere. NOTE: DO NOT USE UNIT IF POWER CORD IS DAMAGED. PLUG MUST BE ACCESSIBLE AT ALL TIMES. WARNING ALL SAFETY PRECAUTIONS DESCRIBED IN THIS MANUAL MUST BE FOLLOWED, ALONG WITH COMMON SENSE. DO NOT ATTEMPT TO OPERATE THE GUARDIAN AIR ICE WITHOUT FIRST READING AND UNDERSTANDING ALL INFORMATION PROVIDED IN THIS MANUAL. Due to the variety of operational conditions and applications for these systems, the . user, through his or her own analysis and testing, is solely responsible for making the final selection as to the type of system, and assuring that all performance, safety and warning requirements of the application are met. 1. Do not look directly into the unit, or directly at the blue ultraviolet (UV) light as this may cause permanent eye damage, or burns to your eyes or skin. 2. Do not use in an overheated (over 1200 F.) or an explosive atmosphere. 3. Always use a GFI protected outlet in damp or wet locations. Guardian Air Ice pg.3 Guardian Air Ice INSTALLATION INSTRUCTIONS The Guardian Air Ice should be protected from extreme temperatures for longer product life. The Guardian Air Ice will operate best in dry, cool environments. Manufacturer's Liability is limited to the operation of this equipment as per the Limited Warranty (see back of this manual). The Purchaser assumes all. responsibility for any damages, which results from operation or negligence. Installation The Guardian Air Ice unit is supplied with a switching power supply that will accept.voltage from 110 to 240 volts. In accordance with the specifications of the National Electrical code and t under Do no u e - grounding plug is standard to the equipment. , for safety measures, a three prong g ou g p g any circumstances cut, remove or replace the electrical cord. RGF recommends use a GFI outlet. Determine a suitable location to mount bracket. Use appropriate fasteners to securely mount bracket to wall near ice machine. Slide unit down onto tab on bracket. Install thumb screws at bottom of unit on both sides. Plug transformer into a standard electrical outlet. i T Al i t.i. z q y Thumb screws Tab of wall bracket slides Wall bracket into back of unit I pg.4 Guardian Air Ice I c� Guardian Air Ice Connect the provided 3/4 I.D., 1" O.D. flexible hose to the ice machine unit outlets. Drilling a 1-1/16" hole into the ice machine is required. Be sure that there are no wires or plumbing on other side of drill area. RGF recommends taping a plastic bag to the inside of ice machine in the area of the penetrations to catch any metal or plastic particles. Caution must be taken to not penetrate the ice bin wall. Doing so may void factory warranty. Penetrations should be made through the back wall of unit. Once the penetration has been made one hose can be routed to enter the ice bin through the floor of the ice head compartment. After installation is complete RGF recommends the ice bin is emptied and cleaned to insure no contaminants are present. Turn equipment on. Equipment is designed to run 24 hours per day. - P I : 5 F <i - YYYW/r.IFmII�CSAT�. . iO s Typical Installation pg.5 Guardian Air Ice Guardian Air Ice PHI CELL REPLACEMENT ALWAYS BE SURE TO DISCONNECT POWER FROM UNIT BEFORE ATTEMPTING TO SERVICE UNIT It is suggested the PHI Cell be replaced after 3 years of service to maintain peak performance. To replace the PHI Cell loosen the two (2) thumb screws on each side of bottom of unit. Slide cover up and off of unit chassis. Firmly grasp chassis of unit and remove PHI Cell from clips. Remove plug from PHI Cell and replace with new cell. Replace cover and tighten thumbscrews. F >n d fi ri I }s Plu 9 PHI Cell � `� ` ( e g ..: x4 EQ4� s: Remove cover Outlets to treatment area Indicator Light Guardian Air Ice p9.6 S� Guardian Air Ice _ArxFo SPARE PARTS Item Q#'. Part Number Replacement PHI Cell 1 PHIC-9A Additional Hose 6' 2 HF-098 Guardian Air Ice TROUBLE,SHOOTING GUIDE SYMPTOM PROBABLE CAUSE SOLUTION 4 � I MACHINE NOT PLUG NOT IN RECEPTACLE RE-INSERT PLUG OPERATING "HOUSE" POWER FUSE OR REPLACE "HOUSE" FUSE OR CIRCUIT BREAKER TRIPPED RESET CIRCUIT BREAKER LOW OR NO LOOSE ELECTRICAL RETURN TO FACTORY FOR GAS OUTPUT CONNECTION REPAIR FAN MOTOR NOT RUNNING RETURN TO FACTORY FOR REPAIR BROKEN OR INOPERATIVE PHI REPLACE CELL BLOCKED AIR PASSAGE REMOVE OBSTRUCTION FROM AIR INTAKE—CLEAN AIR FILTER pg. Guardian Air Ice Guardian Air Ice Guardian Air Ice LIMITED WARRANTY This warranty supersedes and replaces any warranty statements made orally by the Sales Person, Distributor,or Dealer,or contained within the written instructions or other Brochures or informational documents in relation to this product. The Manufacturer warrants the new GuardianAirlce equipment to be free from defects in material and workmanship under the normal use and service when operated and maintained in strict accordance with the manufacturer's instructions, for a period of twenty four (24) months from the date of receipt of equipment.(For international orders twelve(12)months parts only.Shipping not included.) This Warranty is void if sealed Guardian Air Ice is opened or tampered with. The Manufacturer's obligation under this warranty is limited to repairing or replacing any part found to its satisfaction to be so defective. This warranty does not cover parts damaged by action, humidity, moisture, or wear caused by abrasive materials, nor does it cover any damage resulting from misuse, abuse, accident, neglect, or any use other than its intended use, or from improper operation,maintenance,installation,modification or adjustments. This warranty does not cover parts or equipment used with the GuardianAirlce that are not made by The Manufacturer.. These items are covered by warranties of the respective manufacturer. The Manufacturer will process the claim and install the part. THERE ARE NO WARRANTIES WHICH EXTEND BEYOND. THE DESCRIPTION ON THE FACE HEREOF To obtain warranty service and return authorization number, contact your supplier. Include a copy of your Bill of Sale, Invoice or Receipt of Purchase, with an explanation of the problem or defect. Hg- LAMP CONTAINS MERCURY Manage in accord with disposal laws. See: www.lamprecycle.org ~Guardian Air Ice Pg•8 i Guardian Air Ice LIMITED WARRANTY COMMON QUESTIONS How long is the warranty? • For two(2)years from initial start up. How do I contact the Manufacturer about my warranty,a question or complaint? • Your local Sales Representative may answer a question or complaint. • If they cannot answer the warranty question or complaint, you can contact your local supplier and request the warranty department. Are there any parts not covered by this warranty(thatthe manufacturer will not repair or replace)? • Yes. Parts damaged by decomposition from chemical action,humidity,moisture,or wear caused by abrasive materials. It does not cover damage resulting from misuse,abuse,or any other use other than its intended use. This warranty does not cover accident, neglect, or from improper operation, maintenance,installation,modification or adjustments. Parts not made by Manufacturer. However your supplier will process the claim with the other manufacturer. What do I do in the event the equipment is damaged in shipping? • Immediately upon receipt of the unit,you as the purchaser should inspect the unit and test it to make sure it is operational. e If there is visible damage to the equipment: 1. Notify the carrier shipping office immediately and write on the Bill of Lading the visible damage or part(s), which are broken or missing. 2. Call your local supplier immediately to specify the damage. 3. The supplier should refund the unit at the suppliers cost. 4. Your unit will be replaced or repaired as soon as possible. Guardian Air Ice pg.9 is Guardian Air Ice What if I find damage to the equipment after the carrier leaves? • Claims for concealed shipping damage must be reported to the carrier and a copy sent to your supplier in writing via telefax or certified U.S. Mail within fifteen (15) days from the date of delivery. Note: Please take note that the carrier will not cover the damages if these steps are not adhered to. Steps to take when you have determined that your equipment is malfunctioning within the warranty per iod. • Call your distributor and notify them of the problem or malfunction. (It may be a simple problem or oversight with a simple solution—See Trouble Shooting Chart). • If it is determined that a part is malfunctioning due to a defect, ship unit to.your supplier or call supplier for other means of return. The Equipment Warranty Form should be completed and included. • Your supplier will repair or exchange the defective unit with a working replacement. Things I should do to avoid.problems or injuries when running my GUARDIANAIR Equipment. • Read thoroughly and understand,all Operating Instructions, Warnings and Precautions before commencing application. • Place unit in a dry area when possible. What service can I expect from my distributor? • Your distributor will assist you with any problems.or questions you may have. • Sell you optional parts or equipment as needed. • Assist you with any warranty problems and provide you with a Warranty Request Form(which is required when sending a warranty unit back to the manufacturerfor repair or replacement). pg.10 Guardian Air Ice Guardian Air Ice WARRANTY REQUEST FORM (INCOMPLETE FORMS WILL NOT BE PROCESSEDI) RETURN AUTHORIZATION NO. CUSTOMER: NAME ADDRESS CITY STATE ZIPCODE CONTACT PHONE FAX DISTRIBUTOR: NAME ADDRESS CITY STATE ZIPCODE CONTACT PHONE FAX UNIT: MODEL # SERIAL# INVOICE# DATE OF PURCHASE SERIAL # FOR EXCHANGE UNIT: ITEM(S) SUBMITTED FOR WARRANTY: 1) 2) REASON(S) FOR RETURN: (FOR MANUFACTURER USE ONLY) DATE ITEM(S) RECEIVED: RECEIVED BY: REPLACEMENT UNIT OR PART SENT COMMENTS: .NOTE: THIS COMPLETED FORM MUST ACCOMPANY ALL RETURNED ITEMS. SHIP TO: RGF Environmental Group, Inc. ATTN: CUSTOMER SERVICE DEPARTMENT 1101 WEST 13T" STREET RIVIERA BEACH, FL 33404 USA Tel: (561) 848-1826 • (800) 842-7771 • Fax: (561) 848-1160 Guardian Air Ice pg.�� About RGF 4 Innovation Validation ' ` Since 1985 RGF has main- RGF first developed its Ad- '3 tained a steady flow of award Vanced Oxidation Technology winning.innovative purification over 20 years ago. Over 1 mi17p X products. RGF has been lion RGF Cells are in use #A awarded national recognition around the world. RGF has li- �- as a recipient of the Inc./MCI censed its technology to many IL F Customer Service Award. Fortune 500 companies for use in the medical, food, mili- tary, residential commercial, marine, hospitality and gov- Design ernment, etc. Our R&D technical staff con- sists of the following special- - ., ists: Advanced oxidation, bio- RGF maintains a Research and logical, mechanical, chemical, Development staff that is involved ' water treatment engineering, in EPA/ USDA/ FDA/ EPRI and electrical, nuclear, fabrication, University Environmental Stud- design, and environmental law. Our 3D printers give us ies. Our staff continuously devel- rapid design ability. ops system improvements and new products. RGF personnel have been published in over 70 national journals and textbooks. Patented Technology RGF has been a leader in patented Environmental san- Custom Applications & itation / purification technology Components e and products for air, food and RGF's award winning engineer- water. ing team custom designs sys- tems for air, food, water and marine purification technology ; Lab and products "" - RGF maintains four fully equiped 'labs. R&D - Mechanical, Electri- cal (UL approved), R&D Food Advanced Oxidation -"�-�--, and a wet lab. RGF has been a leader in Ad- z vanced Oxidation technology since 1985. We developed an advanced catalytic oxidation r< system for total organic oxida- ' Manufacturing tion. Our Photohydroivnization - RGF is a fully vertical manufa- process has been approved by tuner. Our 100,000 square foot the USDA/ FDA/ FSIS for food processing and air purifl facility has electrical/mechanical cation systems. assembly, injection molding, as- sembly line, custom engineer- ing, welding, painting, mold Envision The `Worlds First Environmen- making, machining and marine fabrication tally Friendly Mega Yacht" serves as a working showroom A for RGF's Advanced Oxidation = �= " products. Envision uses and,dis- plays over 50 RGF products. AUFENVIRONMENTAL GROUP,INC. ,a.. 1101 West 13th Street(Port of Palm Beach Enterprise Zone) Riviera Beach, Florida 33404 RGF manufactures over 500 environmental products 800 842-7771 - 561 848-1826 - Fax 561 848-9454 - www.rgf.com Coovripht 0 RGF 2013 f Quote Hockenbergs 07/02/2014 DESIGN SUPPLY • SIMPLIFY Project: From: MA_003_HYAN N IS_EQU I PM E NT_06 2814 revised 317 Falmouth Rd. Hyannis, MA 02601 degaaltsc@comcast.com -PAYMENTTERMS- 50%of Sales Order total price is due with this signed Sales Order, -and then- 50%of Sales Order total price+/-total net amount due for all Change Orders is payable two weeks prior to the scheduled delivery of the equipment Item Qty Description Sell Sell Total 1 1 ea WALK IN,MODULAR, BOX ONLY $5,783.35 $5,783.35 Nor-Lake Model No. 6X6X7-7 Packed: ea Fast-Trak Walk-in Cooler,6'x 6'x 7'-7" H, smooth aluminum interior floor, 26 gauge embossed coated steel interior&exterior finish,self- closing door, locking deadbolt handle,stocked for 5-day shipment 1 ea Fifteen year original equipment panel warranty 1 ea Door size 30"x 78" 1 ea Door hinged on Left 1 ea CPB050DC-A Capsul Pak refrigeration system, indoor ceiling mount, +35 deg., 115/60/1, R404 coolant ***NO RAMP and SELF-CONTAINED REFRIGERATION ON TOP OF BOX*** ***NEED 97'CLEAR HIGH FOR REFRIGERATION*** 1A 1 ea WALK IN,MODULAR,BOX ONLY $6,352.60 $6,352.60 Nor-Lake Model No. 6X6X7-7 Packed: ea Fast-Trak Walk-in Freezer, 6'x 6' x 7'-7" H,smooth aluminum interior floor, 26 gauge embossed coated steel interior&exterior finish, self- ` closing door, locking deadbolt handle,stocked for 5-day shipment 1 ea Fifteen year original equipment panel warranty 1 ea Door size 30"x 78" 1 ea Door hinged on Left 1 ea CPF100DC-A Capsul Pak refrigeration system, indoor ceiling mount,-10 deg.,208-230/60/1,R404 coolant ***NO RAMP and SELF-CONTAINED REFRIGERATION ON TOP OF BOX*** ***NEED 97'CLEAR HIGH FOR REFRIGERATION*** 16, REFRIGERATION 1C Initial: MA_003_HYANNIS_EQUIPMENT_062814_revised Page 1 of 14 0710212014 Item Qty Description Sell Sell Total SELF CONTAINED REF, INCLUDED 2 1 ea WIRE SHELVING Metro Model No. SHELVING Packed: ea 1 lot wire shelving to include: 16 ea 1860NK3 Super Erecta°Shelf,wire, 18" W, 60" L, plastic split sleeves are $33.48 $535.68 included in each carton, Metroseal 3 epoxy coated corrosion-resistant finish with Microban® antimicrobial protection 8 ea 1824NK3 Super Erecta® Shelf,wire, 18" W, 24" L, plastic split sleeves are $22.43 $179.44 included in each carton, Metroseal 3 epoxy coated corrosion-resistant finish with Microban® antimicrobial protection 24 ea 74PK3 Super Erecta® SiteSelectTM Post,74-5/8" H, adjustable leveling $9.05 $217.20 bolt, posts are grooved at 1" increments and numbered at 2" increments, double grooved every 8", Metroseal 3 epoxy coated corrosion-resistant finish with Microban® antimicrobial protection ITEM TOTAL: $932.32 3A 1 ea WIRE SHELVING Metro Model No. SHELVING Packed: ea 1 lot DRY STORAGE wire shelving to include: 8 ea 1848BR Super Erecta®Shelf,wire, 18"W,48" L, Bright(zinc)finish, $21.41 $171.28 plastic split sleeves are included in each carton, NSF 8 ea 74P Super Erecta®SiteSelectT1 Post, 74-5/8" H, adjustable leveling bolt, $7.61 $60.88 posts are grooved at 1" increments and numbered at 2" increments, double grooved every 8", chrome finish ITEM TOTAL: $232.16 3B 4 ea WIRE SHELVING $22.13 $88.52 Metro Model No. 1854BR Packed: 1 ea - Super Erecta® Shelf,wire, 54"W x 18"D, Bright(zinc)finish, plastic split ! sleeves are included in each carton, NSF p , 4 ea 74P Super Erecta® SiteSelectTM Post, 74-5/8"H, adjustable leveling bolt, $6.63 $26.52 posts are grooved at 1" increments&numbered at 2" increments, double grooved every 8", chrome finish ITEM TOTAL: $115.04 3C 8 ea WIRE SHELVING $22.13 $177.04 r Metro Model No. 1860BR Packed: 1 ea - - Super Erecta® Shelf,wire, 60"W x 18"D, Bright(zinc)finish, plastic split i sleeves are included in each carton, NSF 8 ea 74P Super Erecta® SiteSelectTm Post, 74-5/8"H, adjustable leveling bolt, $6.63 $53.04 posts are grooved at 1" increments&numbered at 2'.' increments, double grooved every 8", chrome finish ITEM TOTAL: $230.08 Initial: MA 003 HYANNIS EQUIPMENT 062814_revised Page 2 of 14 0710212014 Item Qty Description Sell Sell Total 4 1 ea THREE(3)COMPARTMENT SINK $594.36 $594.36 Elkay Foodservice Products Model No.S3C18X18-2-18X Packed: 1 ea -- S-Series Sink, 3-compartment, 18" left& right drainboards, 18"wide x a. 18"front-to-back x 14" deep bowls, 9" backsplash, 18/300 stainless steel top & bowl, galvanized legs with adjustable plastic feet, raised 1- 1/2" rolled edge, includes (3) 3-1/2" basket strainers, overall dimensions 90" L x 23.8125"W x 43.75" H, ****NOTE,THIS IS THE 14" DEEP SINK VERSION. 3 ea T&S Brass B-3952 Twist Waste Valve, 3-1/2"sink opening, 2" drain $49.84 $149.52 outlet ITEM TOTAL: $743.88 5 1 ea PRE-RINSE UNIT $270.77 $270.77 T&S Brass Model No. B-0133-B Packed: 1 ea Easylnstall Prerinse Unit,wall mount. base faucet with spring check cart. & lever handles, 2" diameter flanges with 1/2" NPT female eccentric flanged inlets, 35-1/2"H, 15" overhang,8-1/4" clear, 18" riser, B-0107 spray valve, B-0044-H flex stainless steel hose, 6" wall bracket 1 ea B-0156 Add-on Faucet,for Prerinse units, 12" nozzle, includes 3" nipple, $68.02 $68.02 for Prerinse units 1 ea B-0970-FEZ CRITICAL-Atmospheric Back Flow Preventer, 3/8" IPS $53.93 $53.93 female inlet&female outlet, polish chrome plated, double check design prevents back siphonage&back flow, 2-3/8"top to bottom, designed for continuous pressure use,with Easylnstall Vacuum Breaker Kit ITEM TOTAL: $392.72 6 1 ea WALL SHELVING Metro Model No. SHELVING Packed: ea Wall Shelving to Include: 1 ea 1436NK3 Super Erecta°Shelf,wire, 36"W x 14"D, plastic split sleeves $21.24 $21.24 are included in each carton, Metroseal 3 epoxy coated corrosion- resistant finish with Microban® antimicrobial protection, NSF 1 ea 1424NK3 Super Erecta®Shelf,wire, 24"W x 14"D, plastic split sleeves $20.49 $20.49 are included in each carton, Metroseal 3 epoxy coated corrosion- resistant finish with Microban°antimicrobial protection, NSF 4 ea 1WD14K3 Direct Wall Mount Bracket,for NK3 $13.71 $54.84 . ITEM TOTAL: $96.57 7 <by Other> Model No. COMMENT: Packed: ea Mop Sink- Provided and installed by G.C./Others 8 <by Other> Model No. COMMENT: Packed: ea Mop Sink Faucet- Provided and installed by G.C./Others 9 <by Other> Model No. COMMENT: Packed: ea Initial: MA_003_HYANNIS_EQUIPMENT_062814_revised Page 3 of 14 0710212014 Item Qty Description Sell Sell Total Water Heater- Provided and installed by G.C./Others 10 <by Other> Model No. COMMENT: Packed: ea Surveillance System - By Others 11 1 ea SAFE $718.64 $718.64 Ernst Full Line Model No.S3D-3020EE Packed: ea Cash handler deposit Safe, (3) upper deposit slots, (2) lower compartments with LCD locks and remote back up 21 1 ea ICE MAKER,NUGGET COMPRESSED $4,773.22 $4,773.22 YES DIST./SCOTSMAN Model No. N0922A-32 Packed: ea Prod igyTM Ice Maker, NUGGET®Style, air-cooled, self-contained condenser, up to 956-lb production/24 hours,Auto-alertTM indicating lights, stainless steel finish, R-404A refrigerant, 208-230v/60/1-ph,12.2 amps 1 ea 3 year parts&labor warranties 1 ea 5 year parts on compressor 1 ea KBT38 Bin Top,for use with all 22" (55.9cm) Modular Cubers, Flakers $153.76 $153.76 and Nugget Makers except EH222 on B948 bin 1 ea B948S Ice Bin,w/top-hinged front-opening door, up to 893-lb ice $1,206.98 $1,206.98 storage capacity,for top-mounted ice maker, corrosion resistant metal t alloy exterior, polyethylene liner, includes 6" legs 1 ea 3 year parts&labor warranties 1 ea WATERDOC WD3-1100-IMTS Water Filter-up to 1150 pounds per day. $444.00 $444.00 ITEM TOTAL: $6,577.96 22 <Included> Model No.COMMENT: Packed: ea Water Filter Included in Item#21 23 <by Other> Model No.COMMENT: Packed: ea Countertop Cookie Oven - By Others 24 1 ea SINK,(1)ONE COMPARTMENT $420.29 $420.29 -- Elkay Foodservice Products Model No. 14-1C16X20-L-18X Packed: 1 ea Standard 1-Compartment Sink, 18" left drainboard, 16"wide x 20"front- to-back x 14" deep bowl,9" backsplash, 16/300 stainless steel top& bowl, galvanized legs with adjustable plastic feet, raised 1-1/2" rolled edge, includes 3-1/2" basket strainer, overall dimensions 36.5" L x 25.8125"W x 43.75" H 1 ea T&S Brass B-3952 Twist Waste Valve, 3-1/2" sink opening, 2" drain $49.84 $49.84 outlet 1 ea T&S Brass B-0231 Sink Mixing Faucet, 12" swing nozzle,wall mounted, $115.92 $115.92 8" centers on sink faucet with 1/2" IPS eccentric flanged female inlets, lever handles ITEM TOTAL: $586.05 Initial: MA 003_HYANNIS_EQUIPMENT_062814_revised Page 4 of 14 0710212014 Item Qty Description Sell Sell Total 25 1 ea MICROWAVE OVEN $421.77 $421.77 ACP Model No. RCSIOTS Packed: ea Amana® Commercial Microwave Oven, 1000 watts, medium volume, stainless steel interior&exterior, 10 menu pads with capacity to _ program 100 menus, 5 power levels,X2 quantity pad, braille touch pads, non-removable air filter, side hinged door with glass window, limited 3-yr warranty, 120v/60/1-ph, 13.0 amps, 15 MCA, 5'cord&NEMA 5-15P, UL, ETL 26 SPARE NO. 27 1 ea MICROWAVE CONVECTION OVEN $6,459.54 $6,459.54 ACP Model No. MXP22 Packed: 1 ea Commercial Express Radiant/Convection/Microwave Oven, 3000w infrared radiant, 2000w convection, 2200w microwave, s/s interior& exterior, Catalytic converter filters grease laden air and vapors-UL-KNLZ Certified for ventless operation,touch control, 360 program memory, auto voltage sensor, cool touch exterior, drop down door, has a USB port and accepts standard flash drives limited 3-Y r warrant 208- Y, 240v/60/1-ph,5700 total watts,30 MCA,5'cord&NEMA 6-30P 1 ea LG10 Leg Kit,4",for AXP22 $40.52 $40.52 1 ea PA10 Oven Paddle,for ACE14 or AXP22 $51.71 $51.71 1 bx T1310 Non-Stick Basket, 10"x 12"x 1", aids in crisping& browning food, $59.62 $59.62 (2 per box), suitable for all ACP, Inc. ovens ITEM TOTAL: $6,611.39 28 1 ea REFRIGERATED COUNTER,SANDWICH TOP $3,352.58 $3,352.58 Delfield Model No.4472N-30M Packed: ea _ Mega Top Refrigerator,three-section,72"W, 18.7 cu.ft, (3)doors, stainless steel top w/polyethylene cutting board& (30) 1/6 size plastic pans,ABS interior sides, stainless steel front&sides, 5" casters,front- breathing rear-mounted refrigeration system, 1/2 hp 1 ea 115v/60/1-ph, 12 amps, NEMA 5-15P,standard 1 ea Self-Contained refrigeration, std 1 ea (3)Year parts&labor warranty standard 1 ea (5)Year compressor warranty standard 29 1 ea REFRIGERATED COUNTER,SANDWICH TOP $2,951.38 $2,951.38 Delfield Model No.4460N-24M Packed: ea Mega Top Refrigerator,two-section, 60"W, 15.7 cu.ft, (2)doors, stainless steel top w/polyethylene cutting board & (24) 1/6 size plastic pans,ABS interior sides, stainless steel front&sides, 5" casters,front- breathing rear-mounted refrigeration system, 1/2 hp 1 ea 115v/60/1-ph, 12 amps, NEMA 5-15P,standard 1 ea Self-Contained refrigeration, stcl 1 ea (3)Year parts& labor warranty standard 1 ea (5)Year compressor warranty standard 1 ea 000-B59-003F ***NOTE:Lift Off Lid In Addition To The Standard Lid For $213.15 $213.15 Initial: MA_003_HYANNIS_EQUIPMENT_062814_revised Page 5 of 14 0710212014 Item Qty Description Sell Sell Total Model 4460N-24M-TS4 ITEM TOTAL: $3,164.53 30 1 ea REFRIGERATED COUNTER,SANDWICH TOP $1,757.87 $1,757.87 Delfield Model No.4427N-12M Packed: ea Mega Top Refrigerator, single-section, 27"W,5.7 cu.ft, (1) door, 7 stainless steel top w/polyethylene cutting board& (12) 1/6 size plastic pans,ABS interior sides,stainless steel front&sides, 5" casters,front breathing rear-mounted refrigeration system, 1/5 hp 1 ea 115v/60/1-ph,7.2 amps, NEMA 5-15P,standard 1 ea Self-Contained refrigeration, std 1 ea (3)Year parts&labor warranty standard 1 ea (5)Year compressor warranty standard 31 1 ea WORKTABLE, 60",STAINLESS STEEL TOP $514.56 $514.56 Elkay Foodservice Products Model No.W730S60-BG Packed: 1 ea -` Standard Work Table,with undershelf&backsplash, 30" wide, 60" long, 16/300 stainless steel top with backsplash,turned down edges, galvanized undershelf with leg rings, (4) galvanized legs with adjustable plastic feet changed to 60"per new drawing 062814 1 ea T&S Brass B-0326 Mixing Faucet; deck mount, rigid gooseneck, 12-1/4"H $117.04 $117.04 -deck to top of gooseneck, 5-1/2"tip of nozzle to deck, lever handles, 4" center with 1/2" IPS eccentric flanged female inlets 1 ea T&S Brass B-0221 Deck Mixing Faucet, 12"swing nozzle,8" centers on $130.60 $130.60 deck faucet with 1/2" IPS eccentric flanged female inlets, lever handles 2 ea T&S Brass B-WH6 Wrist Action Handle ;$21.25 $42.50 1 ea T&S Brass B-0502 Double Pedal Valve,floor mounted, inlets on 2-1/2" $157.71 $157.71 centers, 1" from floor to center of inlets 1 ea CT-54 4"Tail splash shield on left end $52.56 $52.56 1 ea CT-32 4"Tail splash shield between 10x14 bowl and 20x20 bowl $113.63 $113.63 1 ea TUB-1-1014 Sink Bowl,welded, 10"x 14"x 10" deep RIGHT End $411.31 $411.31 1 ea TUB-1-2020 Sink Bowl,welded,20"x 20"x 12" deep $474.95 $474.95 1 ea CT-139 8" o.c. deck mount faucet holes $12.86 $12.86 1 ea CT-139 4" o.c. deck mount faucet holes $12.86 $12.86 ITEM TOTAL: $2,040.58 32 1 ea WORK TABLE, 72",STAINLESS STEEL TOP $409.86 $409.86 Elkay Foodservice Products Model No.WT30S72-BGX Packed: 1 ea Standard Work Table,with undershelf& backsplash, 30" wide, 72" long, 16/300 stainless steel top with backsplash,turned down edges, 18 gauge adjustable galvanized undershelf, (4)galvanized legs with adjustable plastic feet 33 1 ea OVEN STAND $422.54 $422.54 Elkay Foodservice Products Model No. CUSTOM Packed: ea Work Table,with undershelf& backsplash,30" wide,30" long, 16/300 Initial: MA_003_HYANNIS_EQUIPMENT_062814_revised Page 6 of 14 0710212014 Item Qty Description Sell Sell Total stainless steel top with backsplash,turned down edges,galvanized undershelf with leg rings, (4)galvanized legs with adjustable plastic feet. 1 ea 30"front-to-back, 30" left-to-right,30"working height(one oven) 1 ea CT-102 Upgrade undershelf for additional weight capacity $19.29 $19.29 1 ea CT-112 Welded set up, includes crating $39.00 $39.00 ITEM TOTAL: $480.83 34 1 ea WORK TABLE $403.06 $403.06 Elkay Foodservice Products Model No.WT30S72-STG Packed: 1 ea Standard Flat Top Work Table,with undershelf, 30"wide, 72" long, 16/300 stainless steel top,turned down edges,galvanized undershelf with leg rings, (4) galvanized legs with adjustable plastic feet, NSF 1 ea Foot and Caster Options 1 st CT-19-4 Casters,4"tall, 2 each locking,set of 4 $64.80 $64.80 ITEM TOTAL: $467.86 35 WORK TABLE work TABLE ADDED TO LENGTH ON#36 36 1 ea WORKTABLE, 96",STAINLESS STEEL TOP $717.62 $717.62 Elkay Foodservice Products Model No. WT30S96-BG Packed: 1 ea Standard Work Table,with undershelf& backsplash, 30"wide, 96" long, 16/300 stainless steel top with backsplash,turned down edges, galvanized undershelf with leg rings, (6)galvanized legs with adjustable plastic feet 1 ea CUSTOM Custom Cup Dispenser Bracket 17"tall x 8"wide. $118.48 $118.48 1 ea CT-16 Cutout in top for ice bin Krowne D2712-LEFT End, L to R on table $118.38 $118.38 1 ea CT-139 Punch For Deck Mount Faucet Single hole 1/2" $12.86 $12.86 1 ea CT-16 Cutout in top, up to 36"- For Server Fountain jar/pump, Far left $124.69 $124.69 end. 4 ea CT-16 Cutout in top,up to 36"- For DespenseRite Cup Dispensers $124.69 $498.76 .1 ea CT-54 Standard end splash, up to 4 $43.80 $43.80 changed to 96"per new drawing 062814 ITEM TOTAL: $1,634.59 36A 1 ea FILTER WITH WATER SPIGOT $442.75 $442.75 Water Doctors Water Co. Model No.WD2-800-IMTS Packed: ea Filter with Water Spigot 36B 1 ea CONDIMENT SYRUP PUMP ONLY $109.43 $109.43 Server Products Model No.82520 Packed: 1 ea FPV-DI FOUNTAIN JAR PUMP,vertical, drop-in, thin product dispenser, stainless steel pumps have a higher discharge tube for dropping into countertop and fit a 10" (25.4 cm)fountain jar(not included), stroke yields 1-1/4 oz (37 ml)with collars provided to reduce yield in 1/8 oz (3.7 ml) increments, pump and jar(82557)are typically dropped in a bar Initial: MA_003_HYANNIS_EQUIPMENT_062814_revised Page 7 of 14 0710212014 Item Qty Description Sell Sell Total or rail,NSF 1 ea 2-Year warranty 1 ea 82557 FOUNTAIN JAR,white polypropylene fountain jar; 10" (25.4 cm) $7.30 $7.30 deep, 3-1/2 qt(3.3 L)capacity, NSF ITEM TOTAL: $116.73 36C FILTER FILTER CONTAINED IN#36A 36D 4 ea DISPOSABLE CUP DISPENSER $69.92 $279.68 Dispense-Rite Model No. BFL-2F Packed: 6 ea Cup Dispenser, in-counter, (4) interchangeable silicone gaskets, 1 e!T!@D spring(F), holds 8 oz to 44 oz cups, rim dia. 2-7/8" -4-5/8", ring bezel 6- 7/8", 22"L, 304 stainless steel construction,for paper&plastic cups in horiz. mount position or foam in any mount position, NSF 4 ea 1 year limited warranty,standard 36E 1 ea LID DISPENSER,COUNTERTOP $99.42 $99.42 Dispense-Rite Model No. CTLD-15A Packed: 1 ea Lid/Cup Organizer, adjustable,3 section,8"H x 19-5/8"W x 5"D, 304 iseries s/s construction, includes SH-1 straw attachment 1 ea 1 year limited warranty, standard 37 5 ea BLENDER,BAR TYPE $1,157.28 $5,786.40 VITA-MIX Model No. 36019 Packed: ea (VM0145)The Quiet One TM, on-counter, electronic touch pad controls, 48 oz. (1.4 liter) high-impact, clear Advance container&Advance blade, removable compact cover hinge design &34 programs,3 peak HP, 120V, 50/60 Hz, 15 amps, UL,cUL listed, NSF certified Include Tropical Smoothie Programming For Nugget Ice 37.1 8 ea BLENDER PARTS $107.78 $862.24 VITA-MIX Model No. 15978 Packed: ea "The Quiet One" &"Blending Station Advance" Container,48 oz., Advance blade assembly and lid,for use with Blending Station® MP& Blending Station Advance machines 38 1 ea UNDERBAR ICE BIN/COCKTAIL UNIT,DROP-IN $383.28 $383.28 Krowne Metal Model No. D2712 Packed: 1 ea Krowne Drop-In Ice Bin, 27"x 20" CIA, 10" Deep, 1" Drain, Fully Insulated, Stainless Steel Construction, Sliding Cover, NSF Approved (25-1/4"x 18-1/4"Cutout) 39 1 ea SINK,HAND $128.55 $128.55 Initial: MA_003_HYANNIS_EQUIPMENT_062814_revised Page 8 of 14 0710212014 Item Qty Description Sell Sell Total •- Elkay Foodservice Products Model No. SEHS-17X Packed: 1 ea . Hand Sink,wall mount, 17"x 15" OA, 5" deep tub, 6" backsplash, 20 gauge s/s top& bowl, includes goose neck faucet&basket strainer, NSF 1 ea SIDE SPLASHES S/S Side Splashes for Hand Sink $83.83 $83.83 ITEM TOTAL: $212.38 40A 1 ea WIRE SHELVING $16.10 $16.10 r Metro Model No. 1436BR Packed: 1 ea Super Erecta®Shelf, wire, 36"W x 14"D, Brite(zinc)finish, plastic split sleeves are included in each carton, NSF 1 _ 2 ea 1WD14C Super Erecta® Direct Wall Mount, single,for 14"W shelf(1) $11.64 $23.28 shelf support& mounting plate (2) shelf collar caps, single support at shelf ends (2 required per shelf), chrome finish ITEM TOTAL: $39.38 40B 1 ea WIRE SHELVING $18.40 $18.40 Metro Model No. 1448BR Packed: 1 ea -- i Super Erecta° Shelf,wire,48"W.x 14"D, brite (zinc)finish, plastic split sleeves are included in each carton, NSF 2 ea 1WD14C Super Erecta® Direct Wall Mount,single,for 14"W shelf(1) $11.64 $23.28 shelf support&mounting plate (2) shelf collar caps, single support at shelf ends (2 required per shelf), chrome finish ITEM TOTAL: $41.68 40c 1 ea WIRE SHELVING $29.61 $29.61 Metro Model No. 1872BR Packed: 1 ea - Super Erecta® Shelf, wire, 72"W x 18"D, Bright(zinc)finish, plastic split i sleeves are included in each carton, NSF I t 2 ea 1WD18C Super Erecta® Direct Wall Mount, single,for 18"W shelf(1) $11.93 $23.86 shelf support& mounting plate (2) shelf collar caps,single support at shelf ends (2 required per shelf), chrome finish 40 c„d replaced with this 40 c per new drawing 062814 ITEM TOTAL: $53.47 49 <by Other> Model No. COMMENT: Packed: ea Cashier Counter- BY Others 50 2 ea 60"SOLID WALL SHELF $201.02 $402.04 Elkay Foodservice Products Model No. CUSTOM Packed: ea 60" Stainless Steel Wall Shelf 51 7 ea MENU BOARD $170.10 $1,190.70 Initial: MA_003_HYANNIS_EQUIPMENT_062814_revised Page 9 of 14 0710212014 Item Qty Description Sell Sell Total BGD Companies, Inc. Model No. MENU BOARD Packed: ea Tropical Smoothie Cafe Custom Reclaimed Wood Menu Board for use with Magnetic Signage. 2" Frame 52 <by Other> Model No. COMMENT: Packed: ea POS System-BY OTHERS 53 <by Other> Model No. COMMENT: Packed: ea POS System- Back of House- BY OTHERS 54 <by Other> Model No. COMMENT: Packed: ea POS Printers- BY OTHERS 55 SPARE NO. 56 1 ea REFRIGERATOR,UNDERCOUNTER,REACH-IN $1,323.31 $1,323.31 Delfield Model No. 406-CA Packed:ea Undercounter Refrigerator,single-section, 27"W, 5.7 cu. ft, (1) door, (2) epoxy'coated wire shelves, stainless steel front&sides, aluminum sub- top, black recessed handle,ABS interior, 3.75" casters, rear-mounted refrigeration system 404A, NSF,c'UL, ENERGY STAR( , 1/5 hp 1 ea WARDELFD020HP2 5 year compressor warranty(net) 1 ea AS000-AXD-0040 2.50" NSF certified casters (2.50" ride height),set of 4, $94.52 $94.52 for 400/4000 units only . 1 ea 115v/60/1-ph,4.0 amps, NEMA 5-15P,standard 1 ea (3)Year parts& labor warranty standard 1 ea Self-contained refrigeration, standard 1 ea (5)Year compressor warranty standard 1 ea 4400GLSDR27 Glass door, 27", per door(if interior light is required, it $279.86 $279.86 MUST be ordered as an option) 1 ea 440OLIGHT Interior incandescent light is required with glass doors $261.03 $261.03 1 ea HINGING Unit To Be Hinged **left ITEM TOTAL: $1,958.72 57 1 ea STEAMER,PUMP-TYPE PUSH-BUTTON $1,331.10 $1,331.10 Roundup Model No. MS-250 Packed: 1 ea (9100430) Miracle Steamer, direct water hook-up,spatula style,0-99 minute 59 second timer, direct line hook-up w/solenoid, capacity 14" spatula, 6'grounded power cord,stainless steel construction, NEMA 6- 20P,208V/50/60/1, 15.9 amp,3300w,cETLus,CE 1 ea 1 year limited warranty, standard, (n/c) (contact factory for information) 1 ea 7000260(7000260) Miracle Steamer(Spatula Style),spatula kit for MS- $86.81 $86.81 150&MS-250 units 1 ea 1 year limited warranty,standard, (n/c) (contact factory for information) Initial: MA_003_HYANNIS_EQUIPMENT_062814_revised Page 10 of 14 0710212014 Item Qty Description Sell Sell Total ITEM TOTAL: $1,417.91 57.1 1 ea STEAMER,PUMP-TYPE PUSH-BUTTON $1,378.08 $1,378.08 Roundup Model No. MS-255 Packed: 1 ea (9100460) Miracle Steamer, direct water hook-up, drawer style,0-99 minute 59 second timer, direct line hook-up with solenoid, 6 ft. grounded power cord, stainless steel construction, NEMA 6-20P, 208W50/60/1, 15.9 amp,3300w,cETLus,CE 1 ea 1 year limited warranty,standard, (n/c) (contact factory for information) 57A 1 ea STACKING KIT $592.00 $592.00 11C4Roundup Model No.SMS-200 Packed: 1 ea (9900001)Stacking Rack,for Miracle Steamers. Comes with Dual J1W'J Regulator. 1 ea 1 year limited warranty,standard, (n/c) (contact factory for information) 58 1 ea WORK TABLE $360.30 $360.30 Elkay Foodservice Products Model No. WT30X60-BGX Packed: 1 ea Standard Work Table,with open base&backsplash, 30" wide,60" long, 16/300 stainless steel top with backsplash,turned down edges, adjustable 1-1/4" galvanized cross bracing, (4)galvanized legs with adjustable plastic feet (Flyer Pricing) 59 1 ea WORK TABLE $360.30 $360.30 Elkay Foodservice Products Model No.WT30S60-BGX Packed: 1 ea Standard Work Table,with undershelf& backsplash,30"wide, 60" long, 16/300 stainless steel top with backsplash,turned down edges, 18 gauge adjustable galvanized undershelf, (4)galvanized legs with adjustable plastic feet (Flyer Pricing) 1 ea USG-30-60 Worktable Mid Shelf, 18 gauge galvanized steel,30"wide, $82.84 $82.84 60" long ITEM TOTAL: $443.14 60A 1 ea WORK TABLE, 30",STAINLESS STEEL TOP $398.68 $398.68 Elkay Foodservice Products Model No.W730S24-BG Packed: ea Standard Work Table,with undershelf& backsplash, 30" wide, 24" long, 16/304 stainless steel top with backsplash,turned down edges, galvanized undershelf with leg rings, (4)galvanized legs with adjustable plastic feet 60B 1 ea WORK TABLE $271.25 $271.25 Elkay Foodservice Products Model No.WT30S36-BGX Packed: 1 ea .n Standard Work Table,with undershelf&backsplash, 30" wide, 36" long, 16/300 stainless steel top with backsplash,turned down edges, 18 gauge adjustable galvanized undershelf, (4)galvanized legs with adjustable plastic feet(Flyer Pricing) Initial: MA_003_HYANNIS_EQUIPMENT_062814_revised Page 11 of 14 0710212014 Item Qty Description Sell Sell Total 61 2 ea FLATWARE HOLDER $77.36 $154.72 Cal-Mil Model No. 1025-6-39 Packed: 1 ea i Space-Saver Silverware Display,9-1/2"W x 8"D x 20"H, six hole vertical wire, silver, (cylinders sold separately) 12 ea 1017-SOLID Cutlery Cylinder,4-1/2" dia., 5-1/2"H,solid,stainless, BPA $7.14 $85.68 Free ITEM TOTAL: $240.40 71 1 ea TABLE TOPS AND BASES Custom Model No.TABLES Packed: ea 1 Lot table tops and bases to include: 10 ea Oak Street 24"X24" Custom Reclaimed Wood Table Top, 24"x24" $110.16 $1,101.60 6 ea Oak Street 22"X 22" BASE L 22"x22" Four Prong Table Bse w/3"Column- $39.14 $234.84 LOW 4 ea Oak Street 22"X 22" BASE H 22"x22" Four Prong Table Bse w/3" Column $59.39 $237.56 -HIGH 3 ea 24"X48" Custom Reclaimed Wood Table Top, 24"x48" $177.10 $531.30 6 ea Oak Street 5" X 22" END BAS 5"x22"Two Prong Table End Base w/3" $39.41 $236.46 Column-LOW 1 ea Oak Street 24"X96" Custom Reclaimed Wood Table Top, 24"X 96" $355.46 $355.46 3 ea Oak Street BDB-4 BAR Table Base, bolt down,4"dia. steel,40-3/4" bar $49.01 $147.03 height, non-marring black levelers, powder coated, cast iron, black wrinkle finish 3 ea Oak Street 1 yr. warranty against defects in material and workmanship, std. ITEM TOTAL: $2,844.25 72a 12 ea CHAIR-TEAL $83.00 $996.00 Custom Model No. US3550MB-TD Packed: ea Custom Painted Chair,Teal 72b 24 ea STOOL ORANGE $83.00 $1,992.00 Custom Model No. US4055MB-0 Packed:ea Custom Painted Stool, Orange 73 SPARE NO. 74 sit down counter by others 75 6 ea PENDANT LIGHT $105.08 $630.48 Hockenbergs Foodservice Equip. Model No.JYC03991-TS Packed: ea Aqua Pendant Light 76 Spare No. 77 Initial: MA_003_HYANNIS_EQUIPMENT_062814_revised Page 12 of 14 0710212014 Item Qty Description Sell Sell Total Banquet Seating By Others 78 1 ea TRASH CAN $131.95 $131.95 Custom Model No. CUSTOM Packed:ea Trash Can-30 gallon Steel Waste Receptacle 79 SIGN BY OTHERS 80 SIGN BY OTHERS 200 1 ea SMALLWARES $5,156.30 $5,156.30 Grand Restaurant Equipment& Design Model No. SMALLWARES Packed: ea Opening smallwares package. See detailed listing for details. REVISED ESTIMATE-SMALLWARES PACKAGE TBD PENDING TS CORPORATE APPROVAL. 201 1 ea INCOMING FREIGHT $3,804.90 $3,804.90 FREIGHT Model No. FREIGHT Packed: ea Incoming Freight from factories, drop ship to staging warehouse, Incoming Freight- Furniture Package 203 1 ea STORAGE AND DELIVERY $1,232.14 $1,232.14 National Distribution Service Model No. STORE&DELIVERY Packed: ea Redelivery to site when ready&Storage of Equipment at Bonded Warehouse. ***If Warehouse Storage extends beyond one month, additional charges of approx$500.00 will apply for each additional month***. Merchandise $76,861.88 Tax 6.25% $4,803.87 Total $81,665.75 Lead Times:Standard equipment lead times can range from 4-6 weeks.Lead time for custom fabricated items(e.g.custom stainless steel,hoods,walk-in)can range from 6-8 weeks once approved shop drawings have been submitted by owner. Custom furniture orders can range from 6-8 weeks once all finishes and fabrics have been finalized and approved.Grand will make best efforts to expedite lead times and coordinate with customer construction schedule.Any delays from projected delivery dates will be promptly communicated. Acceptance and Approval This Order and any subsequent Change Orders related to this Order shall be subject to the Standard Terms and Conditions of Sale for Grand Restaurant Equipment and Design Inc.,which are hereby incorporated by reference.If customer has not received a copy of the Standard Terms and Conditions of Sale,please request a copy before signing this Order. Initial: MA_003_HYANNIS_EQUIPMENT 062814_revised Page 13 of 14 0710212014 AGREED BY CUSTOMER: Authorized Signatory: Printed Name: Date: Acceptance: Date: Printed.Name: Project Grand Total: $81,665.75 initial: MA_003_HYANNIS_EQUIPMENT_062814_revised Page 14 of 14 i Quote Hockenbergs ' 07/07/2014 DESIGN • SUPPLY • SIMPLIFY Project: From: MA_003_HYAN N IS_SMALLWARES_0 70714 Item Qty Description Sell Sell Total 2 12 ea FOOD PAN COVER $2.70 $32.40 Cambro Model No.90CWC135 Packed: 6 ea Camwear® Food Pan Cover, 1/9 size,flat, polycarbonate, clear, NSF 4 12 ea PLASTIC FOOD PAN $3.99 $47.88 Cambro Model No.94CW135 Packed:6 ea — Camwear® Food Pan, plastic, 1/9 size,4" deep, polycarbonate, clear, NSF 5 96 ea PLASTIC FOOD PAN $4.80 $460.80 Cambro Model No.66CW135 Packed:6 ea Camwear® Food Pan, plastic, 1/6 size, 6" deep, polycarbonate, clear, r'J NSF 8 84 ea FOOD PAN COVER $2.73 $229.32 Cambro Model No.60CWCH135 Packed:6 ea - � Camwear® Food Pan Cover, 1/6 size,flat with handle, polycarbonate, clear, NSF 11 12 ea FOOD PAN COVER $3.65 $43.80 Cambro Model No.60CWLN135 Packed:6 ea FlipLid® Food Pan Cover, 1/6 size, notched, hinged, polycarbonate, clear, NSF 13 18 ea FOOD PAN DRAIN TRAY $1.50 $27.00 Cambro Model No. 60CWD135 Packed:6 ea Camwear® Drain Shelf,fits 62CW,64CW&66CW, clear, polycarbonate, �._ NSF 14 78 ea PLASTIC FOOD PAN $7.36 $574.08 Initial: MA_003_HYANNIS_SMALLWARES_070714 Page 1 of 12 0710712014 Item Qty Description Sell Sell Total Cambro Model No. 36CW135 Packed: 6 ea Camwear® Food Pan, 1/3 size, 6" deep, polycarbonate, clear, NSF 18 78 ea FOOD PAN COVER $3.48 $271.44 Cambro Model No. 30CWCH135 Packed:6 ea Camwear® Food Pan Cover, 1/3 size,flat with handle, polycarbonate, clear, NSF 20 12 ea FOOD PAN DRAIN TRAY $3.37 $40.44 Cambro Model No. 30CWD135 Packed: 6 ea Camwear® Drain Shelf,fits 32CW, 34CW, 36CW&38CW, clear, polycarbonate, NSF 21 2 ea PLASTIC FOOD PAN $9.59 $19.18 Cambro Model No. 26CW135 Packed:6 ea Camwear® Food Pan, 1/2 size, 6" deep, polycarbonate, clear, NSF 22 2 ea PLASTIC FOOD PAN $16.73 $33.46' Cambro Model No. 24HP150 Packed: 6 ea' H-PanTM, 1/2 size,4" deep, polysulfone, hi-temp, non-stick surface, won't bend or dent, amber, NSF 23 2 ea FOOD PAN COVER $12.20 $24.40 Cambro Model No. 20HPCH150 Packed: 6 ea H-PanTm Cover, 1/2 size, high heat, flat with handle, polyetherimide, - �� 407 to 375°F, non-stick surface, won't bend or dent, amber, NSF 26 2 ea FOOD PAN COVER $4.75 $9.50 Cambro Model No. 20CWCH135 Packed:6 ea Camwear® Food Pan Cover, 1/2 size,flat with handle, polycarbonate, clear, NSF 27 2 ea FOOD PAN DRAIN TRAY $3.65 $7.30 Cambro Model No. 20CWD135 Packed: 6 ea Camwear® Drain Shelf,fits 22CW, 24CW, 26CW&28CW,clear, polycarbonate, NSF 28 1 ea FOOD CONTAINER BOX $117.49 $117.49 Initial• MA 003 HYANNIS SMALLWARES 070714 Page 2 of 12 0710712014 Item Qty Description Sell Sell Total . v Cambro Model No. 18268CLRKIT135 Packed: ea ' - Camwear® Colander Kit, includes: (1) 8" deep colander, (1) 18"x 26" x 9"food storage box, (1) 18" x 26" sliding Lids", clear, polycarbonate, NSF 29 1 ea PLASTIC FOOD PAN $19.87 $19.87 Cambro Model No. 18CW135 Packed: 6 ea Camwear® Food Pan, plastic,full size, 8" deep, polycarbonate, clear, NSF 32 1 ea FOOD CONTAINER BOX �a $15.36 $15.36 Cambro Model No. 12186CW135 Packed:6 ea Ilk Camwear® Food Storage Container, 12" x 18"x 6", 3 gallon capacity, polycarbonate, dishwasher safe, smooth surface, clear, NSF 34 1 ea SHAKER $3.38 $3.38 Cambro Model No.96SKRM135 Packed: 12 ea Camwear®Shaker/Dredge,with medium ground lid, 10 oz., ' polycarbonate, clear, dishwasher safe 35 1 ea SHAKER $3.38 $3.38 Cambro Model No.96SKRC135 Packed: 12 ea :.....�,._, Camweare Shaker/Dredge,with cheese Lid, 10 oz., polycarbonate, $' clear, dishwasher safe DISPENSERS AND ORGANIZERS 51 1 ea STRAW DISPENSER $23.72 $23.72 Cal-Mil Model No. 1228-4 Packed: 6 ea k Aqua Straw Holder,4-3/4"W x 4-3/4"D x 5-1/2"H,square,faux glass a # body with black acrylic top& bottom , 52 2 ea MORNAP DISPENSER $38.60 $77.20 Georgia-Pacific Model No. 51202 Packed: ea ***DIRECT***Napkin Dispenser 53 5 ea TEA URN $42.00 $210.00 Custom Model No.TEA URN-GLASS W-SPIGOT Packed: ea Tea urn,glass with spigot, 2 gallon, &galvanized stand MODEL CAL200 l T` Initial: MA_003_HYANNIS_SMALLWARES_070714 Page 3 of 12 0710712014 Item Qty Description Sell Sell Total 55 1 dz SQUEEZE BOTTLE $12.00 $12.00 j= Tablecraft Products Model No. 11663C Packed: 2 dz � - WideMouthT""Squeeze Dispenser, 16 oz., 63mm opening, standard cone tip, ,soft polyethylene, natural (imprinting available, 84 dozen minimum) (sold in master case only- 2 dozen) BASKET 64 36 ea BASKET $5.20 $187.20 American Metalcraft Model No. RMB59C Packed:48 ea Basket,9"L x 6"W x 2-1/2"H, rectangle,grid bottom, chrome KNIVES AND HOLDERS 67 2 ea MICROWAVE OVEN ACCESSORIES $20.74 $41.48 Custom Model No. 3012 Packed: ea Non-Stick Basket, 13.5"x 14.5", aids in crisping& browning food, suitable for all Amana AXP 68 5 ea SANDWICH KNIFE $15.00 $75.00 Dexter Russell Model No. SG163-9SCB-PCP Packed:6 ea SofgripTM (24423B) Sandwich Knife, 9", offset,scalloped edge, stain- free, high-carbon steel blade, non-slip, black,soft rubber grip handle, NSF Certified, Perfect Cutlery Packaging 69 4 ea SANDWICH SPREADER $6.74 $26.96 Dexter Russell Model No. S173PCP Packed: 12 ea Sani-Safe® (18193)Sandwich Spreader, 3-1/2",stainless steel blade, textured, white polypropylene handle, NSF Certified, Perfect Cutlery Packaging 70 1 ea PIZZA CUTTER $16.94 $16.94 Dexter Russell Model No. P177AG-PCP Packed:6 ea Sani-Safe® (18023G) Pizza Cutter,4", stain-free, high-carbon steel, replaceable blade,textured,green polypropylene handle, Perfect Cutlery Packaging KITCHEN UTENSILS 71 2 ea MAGNETIC KNIFE HOLDER $8.49 $16.98 Tablecraft Products Model No. 2918P Packed: ea Magnetic Holder, 18", plastic(individually polybagged with header card) 75 1 ea FRENCH WHIP $3.04 $3.04 Initial: MA 003 HYANNIS SMALLWARES 070714 Page 4 of 12 v� P`�'�"�'J i 0710712014 Item Qty Description Sell Sell Total Update International Model No. FW-10 Packed: 60 ea French Whip, 10"L, 2.2 mm thick stainless steel 77 1 ea STANDARD ROUND BOWL $4.72 $4.72 ABC Procurement Model No. NID-40 Packed:36 ea Ice Cream Disher,Size 40, Orchid, NSF 78 1 ea STANDARD ROUND BOWL $5.61 $5.61 ABC Procurement Model No. NID-16 Packed:36 ea Ice Cream Disher,Size 16, Blue, NSF MEASURING CUPS 79 1 dz ICED TEA SPOON $1.73 $1.73 ABC Procurement Model No. MWI-04 Packed:54 dz Ice Tea Spoon 87 14 ea SERVING LADLE $1.02 $14.28 American Metalcraft Model No. L210 Packed:240 ea Ladle, 1 oz. capacity, 7" long handle, 2 piece construction, stainless 88 Bea PORTION CONTROL SPOON LADLE $1.99 $15.92 American Metalcraft Model No. SPN2 Packed:72 ea Spooner, ladle style solid bowl, 2 oz. capacity, 2-1/2" diameter bowl, 10-3/4" Bakelite grip handle, red 90 12 ea SALAD TONGS $1.48 $17.76 gelCarlisle Model No.460603 Packed: 12 ea Carly®Salad Tong,6"L,withstands heat up to 300°F, dishwasher safe, high heat plastic, black, NSF 95 2 ea UTILITY TONGS $2.72 $5.44 ABC Procurement Model.No. UTP-09BK Packed: 72 ea doe Utility Tong,with PVC Coated Handle, 9", Black 97 1 ea PLASTIC SPATULA $3.47 $3.47 Initial: MA_003_HYANNIS_SMALLWARES 070714 Page 5 of 12 0710712014 Item Qty Description Sell Sell Total Harold Import Model No. 1905 Packed:6 ea Rubbermaid®Spatula, 13-1/2", heat resistant, rubber head, plastic handle, white 98 12 st MEASURING CUP $3.02 $36.24 American Metalcraft Model No. MCW4 Packed:48 st Measuring Cups, 1/4, 1/3, 1/2, and 1 cup (set of 4),with wire loop handle, stainless steel 99 12 ea COFFEE MEASURE $3.68 $44.16 f.� Tablecraft Products Model No.402 Packed: 12 ea Coffee Scoop, 2 tablespoon, stainless steel, mirror finish 105 3 ea MEASURING CUP $5.81 $17.43 Vollrath Model No.47056 Packed: 12 ea Measuring Scoop/Cup, 1/4 cup(60 ml),oval,type 30418-8 stainless steel, one-piece construction,tapered bowl, stamped capacities, Imported 106 3 ea MEASURING CUP $6.83 $20.49 Vollrath Model No.47058 Packed: 12 ea Measuring Scoop/Cup, 1/2 cup(120 ml), oval,type 30418-8 stainless steel, one-piece construction,tapered bowl, stamped capacities, Imported 107 6 st MEASURING SPOON $1.00 $6.00 ABC Procurement Model No. MSP-01 Packed: 144 ea Measuring Spoon Set, Round 108 2 ea MEASURING CUP $8.07 $16.14 Cambro Model No. 100MCCW135 Packed: 12 ea Camwear® Measuring Cup, 1 quart, clear, polycarbonate, molded handle, dishwasher safe, NSF 109 6 ea MEASURING CUP $5.65 $33.90 Carlisle Model No.49112-106 Packed:6 ea -11 Portion Cup, 12 oz.,flat sides, U-shaped handle, break-resistant, polycarbonate, beige, NSF 110 6 ea MEASURING CUP $6.90 $41.40 Initial: MA_003_HYANNIS_SMALLWARES_070714 Page 6 of 12 0710712014 Item Qty Description Sell Sell Total Carlisle Model No.49116-101 Packed:6 ea Portion Cup, 16 oz.,flat sides, U-shaped handle, break-resistant, polycarbonate, brown, NSF 111 2 ea PLASTIC FUNNEL $0.78 $1.56 Thunder Group Model No. PLFN005 Packed:360 ea Funnel, 16 oz. capacity, 5-1/4" dia., one-piece, seamless, hanging ring, ' plastic 112 2 ea SELECTCUT $2.07 $4.14 Tablecraft Products Model No.SELECTCUT Packed: ea SelectCutT"Tool, carbon steel 115 2 ea CUTTING BOARD $28.45 $56.90 ABC Procurement Model No. CBP-18 Packed: 6 ea Cutting Board 116 1 ea CUTTING BOARD RACK $10.01 $10.01 Tablecraft Products Model No. CBR613K Packed: ea Cutting Board Storage Rack,with 6 hooks, black vinyl-coated (holds 6 boards&6 brushes) 121 2 ea THERMOMETER $4.18 $8.36 ABC Procurement Model No. 3512 Packed: ea Pocket thermometer 0/210 122 7 ea THERMOMETER $2.85 $19.95 ABC Procurement Model No. 3507 Packed: ea Refrig thermometer-40/+80F 123 1 ea MIXING BOWL $4.02 $4.02 ABC Procurement Model No. MBH-13-P Packed: 12 ea Mixing Bowl, NSF, 13 quart y� 125 2 ea TOMATO SCOOPER/CORER $3.05 $6.10 Vollrath Model No. 1401 Packed: 24 ea ' Redco®Tomato King® Scooper, (2) per card 126 1 ea TORTILLA SERVER $14.93 $14.93 Initial: MA_003_HYANNIS_SMALLWARES_070714 Page 7 of 12 0710712014 Item Qty Description Sell Sell Total HS Inc. Model No. NHS1019-PK Packed: 1 dz The Wrapper"Tortilla Server, 10" dia. x 2" deep,thermally insulated, polyethylene, paprika, NSF 127 3 ea TORTILLA SERVER $19.92 $59.76 HS Inc. Model No. NHS1040-PK Packed: 1 dz The WrapperTm Tortilla Server, 12" dia. x 2" deep,thermally insulated, polyethylene, paprika, NSF 130 1 ea INGREDIENT BIN $211.40 $211.40 Cambro Model No. IBS20148 Packed: ea Ingredient Bin, mobile, 21 gallon capacity, 3" casters, molded polyethylene with sliding cover, S-hook on front (scoop NOT included), .°4 (4) 3" heavy duty casters (2 front swivel, 2 fixed), with bin securely attached to base plate,white, NSF 131 1 ea ICE TOTE $35.79 $35.79 San Jamar Model No.516000 Packed: 2 ea Saf-T-Ice®Tote, 6 gallon, polycarbonate, rubber handle,with tri-grip x: feature, includes Saf-T-Ice® HACCP hanger for elevation to waist level, NSF 132 12 ea ADAPTER BAR $4.34 $52.08 Vollrath Model No. 75012 Packed: 12 ea Adapter Bar,Stainless, 12 15/16"x1"x1/4", USA made, NSF 135 1 ea COLANDER $8.65 $8.65 ABC Procurement Model No. COL-13 Packed: 12 ea Colander, 13 quart r. 140 2 ea PORTION SCALE $93.18 $186.36 Taylor Precision Model No.TE11FT Packed:4 ea Portion Control Scale, digital, 11 lb x.1 oz., 5 kg x 1 g, 0.9" display, 7.2" square platform, calibration feature,tare, hold function, auto-off& disable auto-off feature (powered by batteries), uses AC adapter (included) & (2)AAA batteries (not included), stainless steel with marine edge, NSF 145 1 ea TOMATO SLICER $200.48 $200.48 Initial: MA 003 HYANNIS SMALLWARES 070714 Page 8 of 12 0710712014 Item Qty Description Sell Sell Total Nemco Model No. 55600-1 Packed: ea - Easy Tomato SlicerT", 3/16" slice, razor-sharp stainless steel blades, unique self-lubricating track material that resists misalignment problems,vertical handle, protective guards, cleans up quickly and easily, scalloped blade option available 147 1 ea DICER $163.58 $163.58 Nemco Model No.55500-2 Packed: ea Easy Chopper T", 3/8 interchangeable cutting grid,weighted handle & sturdy base constructed of aluminum, push block,four legs with non- slip rubber feet, 300-series stainless steel blade, NSF 155 1 ea CAN OPENER $92.24 $92.24 Edlund Model No. 2 Packed: 6 ea Can Opener, manual,#2 table style with plated steel base, "Old - Reliable" ` 1 ea 1 year limited warranty, standard 165 3 ea MENU MESSAGE HOLDER $4.93 $14.79 Update International Model No.ACH-811 Packed: 24 ea r Table Card Holder,8"x 11", clear acrylic 166 2 ea SIGN, INFORMATION SYMBOL $1.71 $3.42 Tablecraft Products Model No. 394530 Packed: ea Sign, 3"x 9", "Employees Must Wash Hands Before Returning to Work", white on black, pressure sensitive adhesive backing 167 1 ea SIGN,INFORMATION SYMBOL $1.71 $1.71 Tablecraft Products Model No. 394515 Packed: ea Sign, 3"x 9", "Men",,white on black, pressure sensitive adhesive backing 168 1 ea SIGN,INFORMATION SYMBOL $1.71 $1.71 Tablecraft Products Model'No. 395516 Packed: ea Sign, 3" x 9", "Woman",white on black, pressure sensitive adhesive backing 169 1 ea HIGH CHAIR $46.66 $46.66 Initial: L MA_003_HYANNIS_SMALLWARES_070714 Page 9 of 12 0710712014 Item Qty Description Sell Sell Total ABC Procurement Model No. HC-1-KD Packed: ea High Chair, Prestige, Natural Finish 175 1 ea MOP BROOM HOLDER $22.15 $22.15 Carlisle Model No..4073100 Packed: 12 ea per® Flo-Pac® Roll N'GripTm Broom/Brush Holder, 18" long, 16" on-center ` wall-mount, self-adjusting rubber grips, (1) hook,ABS-plastic, standard color(mounting screws included) 176 1 ea MOP HANDLE $13.39 $13.39 Continental Commercial Products Model No. 772 Packed: 12 ea Mop Stick-Quick-Change,63" x 1" x 7", steel handle, metal head, black 177 6 ea BUCKET $3.91 $23.46 San Jamar Model No. KP196RD Packed: 12 ea Kleen-Pail®, 6 qt., "sanitizing solution" printing, plastic, red 178 2 ea SPRAYER BOTTLE $0.62 $1.24 Continental Commercial Products Model No. 932CG Packed: 100 ea Spray Bottle Only, 32 oz.graduated, round, 28/400 neck finish, translucent, HDPE 179 2 ea TRIGGER SPRAYER $1.32 $2.64 Continental Commercial Products Model No. 902PW9 Packed:200 ea Spray-ProT""Trigger Sprayer,9-3/4" DT,white/white (chemical resistant) p I 180 1 ea GARBAGE CAN $29.00 $29.00 Carlisle Model No. 34103223 Packed:4 ea BroncoTM Waste Container,32 gallon, 27-3/4"H x 25-1/2" dia. (includes handles), round, double-reinforced stress ribs, ergonomic Comfort CurveTm handles, drag skids, deep hand holds on base, polyethylene, gray, NSF 181 1 ea GARBAGE CAN DOLLY $21.07 $21.07 Initial: MA 003 HYANNIS SMALLWARES 070714 Page 10 of 12 0710712014 Item Qty Description Sell Sell Total Carlisle Model No. 3691103 Packed: 2 ea Bronco" Container Dolly, round, 6"H x 17-3/4" dia.,twist-to-lock, non- marking 3" swivel press-fit casters,fits 20, 32,44&55 gal containers, polyethylene, black, NSF 191 1 ea LOBBY DUST PAN $21.43 $21.43 Rubbermaid Model No. FG253100BLA Packed: 6 ea Executive Lobby Pro Dust Pan, Long Handle 192 1 ea BROOM $13.62 $13.62 Rubbermaid Model No. FG637500GRAY Packed:6 ea BRUTE® Broom, 1" dia.vinyl coated metal handle,flagged ,..r polypropylene fill, gray AN 193 1 ea WET MOP HEAD $8.48 $8.48 Rubbermaid Model No. FGE23800BL00 Packed: 12 ea j Mop Head, 24 oz., cotton/synthetic blend, universal headband, looped end, all-purpose, blue 194 1 ea MOP BUCKET WRINGER COMBINATION $89.67 $89.67 Rubbermaid Model No. FG758088YEL Packed: ea WaveBrake® Mopping Combo Pack,7570 mop bucket;6127-01 wringer, non-marking casters,yellow 195 1 ea FLOOR SIGN $12.00 $12.00 Rubbermaid Model No. FG611200YEL Packed: 6 ea Floor Sign, multi-lingual, "caution", 2-sided, 26-1/2" x 11"x 1-1/2", 25" open, yellow 196 1 ea FIRST AID SUPPLIES $28.02 $28.02 Royal Industries Model No. FAK 25 P Packed: ea First Aid Kit, 25 person, plastic case 197 1 ea CHANGING TABLE $242.10 $242.10 Rubbermaid Model No. FG781888LPLAT Packed: ea Sturdy Station 2TM Changing Table, 35-7/8"L x 28-1/4"W x 19-1/2"H open, large, deep bed, adjustable safety belt, smooth-hinge system, hidden- - ` piston, gusset support, built-in liner storage &diaper bag hook, platinum (ASTM,ADA, FDA, and EN) Initial: MA_003_HYANNIS_SMALLWARES_070714 Page 11 of 12 0710712014 Item Qty Description Sell Sell Total 198 4 ea STORAGE JAR $11.26 $45.04 Anchor Hocking Model No. 69590R Packed: 1 cs 15N, Penny Candy Jar, 1 gallon,glass w/chrome cover, Heritage Hill (priced .< per case, packed 4 each per case) r 199 12 ea NUMBER STAND $3.05 $36.60 Tablecraft Products Model No. 1912 Packed: ea Number Stand, 12",flat bottom, chrome plated 200 2 ea BAR MAT $8.55 $17.10 Tablecraft Products Model No. 1218BK Packed: 12 ea Service Mat, 12" x 18", black rubber(sold in master case- 12 ea) 201 TRAY trays have been removed per email GM 070714 Total $4,787.30 Acceptance: Date: Printed Name: Project Grand Total:$4,787.30 Initial: MA_003_HYANNIS_SMALLWARES_070714 Page 12 of 12 GGX35.Grease Guardian 4 uacrcli ,. Standard Specification 3" INLET 6.5 3"OUTLET Front Yew Right Side View 3 3 Pand 16.5 13 34.5 3—� �15---� FRONT VIEW END VIEW 41 GREASE GUARDIAN STANDARD FEATURES: -3 Year Guarantee O1iEf -Fully Automatic Grease Removal Unit(AGRU) -16 gauge stainless steel welded tank -Fully sealed airtight lid -Universal flow direction 24°. 10 -PLC/HMI automatic controller -Audible alerts -Energy saving mode -Long life slimmer blade -.Dry basket solids strainer LO 10 -Concealed plumbing &electrical connections -No internal tank user maintenance "required -Grease Guardian World asset managment 16 6.5 6.25 APPROVED SYSTEM Solids Strainer Ga ease Collector Clearance Clearance ? g U45 TOP VIEW = Product Acceptance Codes Massachusetts Board of State Examiners of Plumbers and Gas Fitbars P1-0713-530 TECHNICAL DATA Weight 95 pounds Material 16 Gauge Stainless Steel Interior Stainless Steel&Acetal Plastic Components Maximum Flow Rate 35 gallons per minute Tank Grease Retention Capacity 81.8 pounds(NSF Veriified) Solids Strainer Capacity 6.6 Pounds Slimming Rate 11 pounds per hour Programming/Control 7 day,24hr Multifunctional Electrical Load 110VAC 625watts 53A Copyright Jan 2015 FM Envimnmental Ltd. All Rights Reserved. Specification svbjed to[Mange without notice GGX35 Grease Guardian Installation Details .: . 48.5 KEY INSTALLATION NOTES: 41 • Allow for the minimum clearances shown • For tank base allow at least 48.5" length x 24.5"width clearance. • Allow adequate access to slide-in strainer EN • &slide-in grease collector from front t Inlet port is both single/dual entry Outlet port is both single/dual entry. • Keep outlet piping at 1/8"per foot fall or more. • User rubber adjustable pipe connectors 24 • as supplied. • Only switch on after filling system with -water to static level. • Refer to long manual for full installation. P Pre start u checks: 10 • Ensure unit is positioned on a level U16 surface and is plumbed in securely. 6.5 10 • Ensure electrical outlet is fitted with "625 dedicated ground fault circuit Grease Collector breaker. Clearance • Ensure that the unit is filled with water to the correct level �45J • Ensure strainer basket is fully closed • Set controller date and time as scuds strainer detailed in the manual Clearance • Ensure that collection receptacle empty and securely in place MINIMUM FLOOR SPACE RECOMMENDATION Sp>edfication Grease Guardian World Install Grease Guardian Model GGX35, self cleaning automatic grease removal unit, 16 gauge Grease Guardian World is an interactive online register fully welded 304 stainless steel tank, stainless steel of all Grease Guardian branded products uploaded and internal baffle plate, fully sealed air tight stainless managed by Grease Guardian, distributors and end steel lid and robust stainless steel clamps, above users water heavy duty stainless steel dry solids strainer basket, uni-directional inlet and outlet flow Grease Guardian Works allows us to: connections with easy fit pipe couplings, concealed plumbing and electrical connections, 35 gallons per • Upload and manage individual sites minute flowrate, 81.8 pounds grease retention • Monitor spedfication,service History,supplier capacity, and skimming rate of it pounds per hour. details for each Grease Guardian installed The GGX is supplied with stainless steel rotating • Upload and view installation photographs grease skimming drum, integral gas'trap, totally • Upload and view Operation&Maintenance manuals enclosed geared drive unit, 600 watt immersion • Upload and view service engineer reports heater with self regulating safety control, Locate sites using Google Maps linking programmable controller with interface, energy Automatically remind distributors,Customers and saving mode and audible alerts.The GGX is suitable end users when service is due and warranties for floor and shelf type mounting. The GGX is expire- electrically tested and approved to UL499 and CSA s Access and manage accounts on-line C22-2 88-1952 standards. 3 year warranty is • Manage recycled FOG standard. Gr,asA0 ElecWical Details Guar GGX25 110vac,625watts,5.7A Grease Guardian LLC 96 Onondaga Street Yonkers, NY 10704 www.greaseguardianUSA.com 0 t z i { - i t j f SMOO.T.HIE i ti eat better. feel better- 50 Cafe , ► e�nu E g , 1ip 7 N { as pk i yy � Y s. a t s a3 J s S S F�F 1 www.�o�pc►-al : � � �oothieCafe.co 1 eee OS11smoked jalapefio chicken cilantro lime fish �SJ� grilled chicken,bacon,cabbage, grilled tilapia,cabbage,spicy cilantro tomatoes,red onions&smoked sauce and house-made roasted ; DESTINATION FLAVOR jalapefio spread in a flour tortilla pineapple salsa with red onions& Yummy thai chili steak cilantro in a flour tortilla pick 9 pick steak,cucumber,sriracha aioli and korean bbq steak a house-made sweet chili slaw with steak,house-made cucumber&kale 5 . cabbage,-carrots&basil in a f lour,slaw and sweet&spicy asian bbq tortilla sauce in a flour tortilla FLD AY RREA r4 d fable ' FRESHNESS chipotle chicken club 19, feisty fetam chicken Owhen made with O, grilled chicken,bacon,romaine,tomatoes,pepper grilled chicken,green&red peppers,romaine&feisty jack&chipotle mayo on a toasted flatbread feta®cheese spread made with feta,tomatoes and green onion on a toasted--- flatbread tzatziki steak — -� steak,red onions;sliced tomatoes,romaine& baJ chicken Owhenmade withp tzatziki sauce made with fresh cucumbers on a grilled chicken,green&red peppers,red onions, toasted flatbread romaine,low-fat mozzarella&light southwest ranch chicken pesto Ow-made with153- dressing on a toasted flatbread grilled chicken,tomatoes,parmesan,low-fat mozzarella&pesto on a toasted flatbread WA ❑ A ❑ LiA r r a 99 toasted and t SWEET N SPICY= served with _ bold flavors choice of side thai chicken Owhenmadewith - buffalo chicken Owhenmade with Q grilled chicken,wontons,carrots,sesame seeds, grilled chicken,tomatoes,romaine buffalo auc romaine,cilantro,scallions&thai peanut dressing low-fat mozzarella&light ranch dressing in a flour tortilla in a flour tortilla totally turkey Jamaican jerk chicken Owhen made with turkey,swiss,tomatoes,romaine&light ranch dressing ' grilled chicken,southwestern rice with corn,black in a garlic herb tortilla beans&asparagus,red onions,low-fat mozzarella &jamaican jerk sauce in a flour tortilla hummus veggie 0 hummus,pepper jack,southwestern rice with corn, king caesar chicken El- black beans&asparagus,red onions,romaine, grilled chicken,parmesan,tomatoes,romaine& tomatoes&light southwest ranch"dressing in a garlic caesar dressing in a garlic herb tortilla herb tortilla SANDN��CH ES� 99 toasted and 'q EN ROUTE TO PARADISE served with ret eSh choice of side rustic turkey & apple club cranberry pecan chicken salad turkey,cheddar,gorgonzola,bacon,Dijon honey house-made with grilled chicken,cranberries,grapes, mustard and house-made kale&apple slaw on thinly granny smith apple,pecans&a romaine spinach sliced seedilicious bread blend on thinly sliced seedilicious bread turkey bacon ranch ultimate club turkey,swiss,bacon,tomatoes,a romaine spinach ham,turkey,bacon,swiss,parmesan,tomatoes,a """""blend`&light`ranch dressing"owa ciabatta -romaine spinach blend&chipotle mayo on a ciabatta-, AL SA a loaded spinach 99 spinach,bacon,candied pecans,gorgonzola,peaches, dried cranberries&house-made raspberry vinaigrette Od°I TRS ;'—+ thai chicken Owhenmadewith® GLOB L CUISINE grilled chicken,a romaine spinach blend,wontons,sesame seeds,carrots,cilantro,scallions&thai peanut dressing chicken caesar 0 d grilled chicken,romaine,parmesan,tomatoes&caesar t { dressing _Substitute our.Beyond Meat_ Chicken-Free strips _.. Vegetarian Gluten-Friendly SIDESfruit medley(house-made)©0 00 kale & apple slaw (house-made)0, whole fruit or chips t smoothiesAll •oz.and made with ® ® • noted or: .• .. abl LA �Cs' - 59 mangolicious - sunrise sunset®O mango magic®O strawberries,pineapple,mango& mango,pineapple&non-fat orange juice _ __ ,yogurt -a -=..,, .; 0.�� kiwi quencher®O blimey limey®O strawberry limeade®O kiwi,strawberries&non-fat strawberries,pineapple,orange strawberries&lime yogurt juice&lime peaches 'n silk®O paradise point®O blueberry bliss®O peaches,strawberries&banana strawberries,banana&pineapple blueberries,strawberries& jetty punch®O sunny day®O banana strawberries&banana mango,banana,orange juice& roekin'raspberry®O kiwi raspberries,strawberries& banana ` IN 0 0 0 . 00 .29 F ANTIOXIDANTS 5 island green®O ' spinach,kale,mango,pineapple&banana C totally green®O - cucumber,green apple,kale,spinach,celery&kiwi acai berry boost®O get up and goji®O acai,pomegranate,banana,blueberries&strawberries goji,peaches,orange,banana&non-fat yogurt pomegranate plunge®O detox island green®O pomegranate,banana,strawberries&cranberry spinach,kale,mango,pineapple,banana &fresh ginger(naturally sweetened) caribbean c-burst®O _ gop,mango,carrots,banana&orange juice S U P R C H A RL[��'E el � t� duper ff[its rr triple berry oat O 519 strawberries,blueberries,cranberry,multi-vitamin,ground flax seed,whole grain oats,whey protein&splenda® 3 peanut°paradise-®O - lean machine peanut butter,banana,non-fat yogurt&choice of protein strawberries,banana,fat burner&energizer health nut®O _ muscle blaster®O blueberries,mango,banana,almonds&choice of protein strawberries,banana&choice of protein W A �NDUL'U�'ENTCn5 bon at petit W beach bum®O bahama mama®O - strawberries,banana&chocolate_ strawberries,pineapple,white chocolate&coconut mocha madness O peanut butter cup®O chocolate,coffee,cappuccino&, peanut butter,°banana'&chocolate non-fat yogurt(available in-^decaf)------r--*--- SUPPLEMENTS .75 FRESH ADD-INS .75 • energizer probiotic®O • spinach&kale • whole grain oats O • vitamin-c vitamin b12®O super pack®O • ground flaxseed®O immune complex®O whey rotein@ • ginger®O • fat burner soy protein®O • peanut butter®O • multi-vitamin® pea protein®O • almonds®O SMOOTHIE & A HALF MAKE IT A MEAL any smoothie and your 49 add a 24 oz. smoothie to 00 choice of half sandwich7 any flatbread, sandwich, or half salad wrap, salad or two tacos ALLA BREAKFAST15 N ENERGY + tlelcu)us WRAPS _ 459 FLATBREADS 449 southwest omelet OMee made WthQ' peanut butter banana crunch O eggs,grilled chicken,pepper jack,tomatoes, peanut butter,banana,honey&granola spinach&chipotle mayo in a toasted flour tortilla on a toasted flatbread spinach & feta omelet O eggs,feisty fetal'cheese spread,spinach,tomatoes &pesto in a toasted flour tortilla all american omelet eggs,ham,bacon,cheddar&low-fat mozzarella in a toasted flour tortilla u V kkiig n iid's food item with choice of side 12&UNDER lively ' 5 &12 oz.kid's smoothie FRESHNESS KIDS tSMes 00Te withtHIES 289 KIDS FOOD urbinado 3 29 12 oz.lil'limeberry®O wraps strawberries&lime turkey&-cheddar —jettyjunior®O.y..�.�r� ham&cheddar strawberries&banana cheese quesadilla O awesome orange©O add chicken$1.00�1 orange juice,white chocolate,orange, pizza quesadilla O &rion-fat yogurt add chicken$1.0010' - chocolate chimp®O banana&chocolate s� -BEVERAGES_129 o 0 o o o O o 00 0 0 0 %"ll?5TUTU?0 1 0 0 1 • 0 0 0 HERE'S WHERE TO FIND US: 85A Faunce Corner Road North Dartmouth, MA 02747 Ph: 508.858.5456 Fax: 508.858.5457 © Find us on Facebook at"Tropical Smoothie North Dartmouth(MAY Text BAMBOO to 30364 to get the latest deals & discounts! Before placing your order,please inform your server if a person in your party has a food allergy. You'll receive up to(6)messages per month from an automated system.Message and data rates may apply.To stop service at any time reply'STOP'to the short code you signed up to(30364,35350,or 89074).To receive help information at any time,reply'HELP'to s the short code you signed up to(30364,35350,or 89074).Consent is not required to buy goods and services.Participating carriers are: AT&T,Verizon Wireless,Sprint,T-Mobile,Virgin Mobile,Boost,U.S.Cellular and Alltel.To view the full terms and conditions,visit httpv/www. eprize.com/tenns.To view the privacy policy,visit httpV vwvw.eprize.com/privacy-policy. F a tropical S RA 0 THIS �4 r 8 Ekpl 4 fh t y r : „ r a k e 40 s • i � e t # ,s s.atus agwM Q �::: $gt�98 � • • BOOSTED DEL •. R. },. A wtomodce 5'-�,• � i Served on a toasted flatbread with your choice of side. i I o CHIPOTLE CHICKEN CLUB 490 cal -ev grilled chicken,bacon,tomatoes,romaine,pepper jack& chipotle mayo CHICKEN BACON RANCH 500 cal -Z, o grilled chicken,bacon,tomatoes,romaine, cheddar&lite ranch i Chipotle CHICKEN PESTO 430cal 0when madewith-Q!W Chicken Club o grilled chicken,tomatoes,shredded parmesan, mozzarella&pesto +: j Served in a toasted flour tortilla with your choice of side. Also available unwrapped in a bowl(subtracts 40-170 cal). c CARIBBEAN JERK CHICKEN 590 cal Owhenmadewith-4�W o grilled chicken,rice,black beans,cheddar,roasted pineapple salsa, j romaine&jerk sauce BUFFALO CHICKEN 5local OwhenmadewithI& I grilled chicken,tomatoes,romaine,mozzarella,buffalo sauce&lite ranch THAI CHICKEN 500cal Qwhenmadewith-q�W a grilled chicken,carrots,sesame seeds,wontons,cilantro,scallions, romaine&thai peanut sauce Baja HUMMUS VEGGIE 710 cal O chicken hummus,smashed avocado,pepper jack cheese, "v# _µ romaine,rice,black beans,pickled red onions, '" tomatoes&lite ranch BAJA CHICKEN 640cal 0 when madewith I& grilled chicken,rice,black beans,smashed avocado,romaine,pickled red onions, cheddar&roasted tomato salsa SUPERGREEN CAESAR CHICKEN 600 cal grilled chicken,romaine,spinach,shredded parmesan, tomatoes,parmesan crisps&caesar Served on toasted ciabatta with your choice of side. o TURKEY BACON RANCH 560 cal turkey,bacon,tomatoes,romaine,swiss&lite ranch o ULTIMATE CLUB 620 cal ham,turkey,bacon,swiss,shredded parmesan, Turkey tomatoes,romaine&chipotle mayo Bacon Ranch CHICKEN CAPRESE 660 cal ti grilled chicken,fresh mozzarella, parmesan,tomatoes,pesto&balsamic L 4 glaze pressed to perfection Add bacon for an additional charge W (adds 60 cal) d R r P r. o Served pressed on a flour tortilla.Add a side for an additional charge. THREE CHEESE CHICKEN 550 cal grilled chicken,queso blanco,cheddar& a smoked cheese blend with a side of roasted r tomato salsa o SANTA FE CHICKEN 600 cal I� grilled chicken,black beans,roasted red pepper&onion,queso blanco,cheddar, a smoked cheese blend& roasted tomato salsa Santa Fe p Chicken +, 11 1 � I • • • • . . • • j t g4 r.. Plant-based chicken substitute available. ® Vegetarian ® Gluten-Friendly Additional charges may apply. 2,000 calories a day is used for general nutrition advice,but calorie needs vary. Additional nutrition Information available upon request. SUPER VEGGIES ISLAND GREEN' 410 cal Om spinach,kale,mango,pineapple&banana AVOCOLADA 600 cal Om avocado,pineapple,spinach,kale,coconut&lime ED DETOX ISLAND GREEW 180 cal Om 0 spinach,kale,mango,pineapple,banana&fresh ginger (naturally sweetened) j BALANCED FUSIONS f PEANUT PARADISE- 690-740 cal Om peanut butter,banana,non-fat yogurt&choice of protein ^' CHIA BANANA BOOST 610/780 cal Or roasted banana,chia seeds,almonds,whole-grain oats, ' cinnamon,dates&coconut with choice of strawberries or peanut butter 1 TRIPLE BERRY OAT_ 410 cal O Il strawberries,blueberries,cranberry,multivitamin,ground f' flaxseed,whole-grain oats,whey protein&Splenda" LEAN MACHINE" 490 cal Om i strawberries,banana,fat burner&energizer p ACAI BERRY BOOST' 470 cal Om Ek acai,pomegranate,banana,blueberries&strawberries fl � FRUIT BLENDS SUNRISE SUNSET"400 cal Om strawberries,pineapple,mango&orange juice ! JETTY PUNCH"370 cal Om strawberries&banana KIWI QUENCHER" 450 cal Om k kiwi,strawberries&non-fat yogurt PARADISE POINT" 430 cal Om F strawberries,banana&pineapple MANGO MAGIC"400 cal Om mango,pineapple&non-fat yogurt BLIMEY LIMEY'"480 cal Om strawberries,pineapple,orange juice&lime BLUEBERRY BLISS_340 cal O® ; blueberries,strawberries&banana IE POMEGRANATE PLUNGE'520 cal Om pomegranate,banana,cranberry&strawberries TROPICAL TREATS BAHAMA MAMA 510 cal O strawberries,pineapple,coconut&white chocolate PEANUT BUTTERCUP' 710 cal O peanut butter,banana&chocolate BEACH BUM_ 550 cal O strawberries,banana&chocolate i MOCHA MADNESS- 540 cal O chocolate,coffee,cappuccino,non-fat yogurt SUPPLEMENTS* FRESH ADD-INS vitamin c immune complex+20 cal Om spinach&kale super pack+15 cal Om energizers+0 cal Om fresh ginger+0 cal Om fat burners+0 cal Om raw almonds+40 cal Om multivitamin+15 cal O® whole-grain oats+70 cal O probiotic+20 cal O® ground flaxseed+20 cal Om vitamin b12+15 cal O® chia seeds+45 cal O whey protein+100 cal O® matcha green tea+15 cal Om soy protein+110 cal Om peanut butter+190 cal Om pea protein+150 cal O m `Consult a physician or healthcare professional before taking any supplements,especially if you have Gs` any health conditions or are pregnant,nursing,or taking medications.These products are not intended or recommended for children.'These supplements contain caffeine. All smoothies made with turbinado unless otherwise noted or requested.Splenda"substitute available (subtracts 100-320 cal).Coconut,cranberry,kiwi,lime,pomegranate and orange juice flavors from concentrate. 7 A r �t' �t PEANUT BUTTER BANANA ,`', ' CRUNCH FLATBREAD 590 cal O ' �< peanut butter,banana,granola&honey ALL AMERICAN WRAP 430 cal eggs,ham,bacon,cheddar&mozzarella SOUTHWEST WRAP 580 cal 0when madewith-4tW ' eggs,grilled chicken,pepper jack,tomatoes, spinach&chipotle mayo BIG KAHUNA MEAL 650-950 cal 12 oz.kids smoothie&kids food item with choice of whole fruit, _ chips or kale&apple slaw Upgrade to a 24 oz.smoothie(adds 0-590 cal) 12 oz.SMOOTHIES LIL' LIMEBERRY strawberries&lime 1 260 cal 00 JETTY JUNIOR strawberries&banana 1 190 cal Om CHOCOLATE CHIMP banana&chocolate 1 260 cal O All smoothies made with turbinado unless otherwise noted or requested.Splenda'substitute available (subtracts 100-320 cal).Coconut,cranberry,kiwi,lime,pomegranate and orange juice flavors from concentrate. KIDS FOOD (includesside) •� TURKEY& CHEDDAR WRAP 370 cal rl a HAM &CHEDDAR WRAP 380 cal m CHEESE QUESADILLA 400 cal O n ' Add chicken for an additional charge(adds 80 cal)0 when made with-4�vV Ar OO • •16yug J.►]CC��JLS JI D i f o O Q ®CR 0 auo= • •• 1,200 to 1 400 calories a day is used for,gg��eneral nutrition advice for,children ages 4-8 years and 1,400 to 2,000 calories a day for children ages 9 13 years but calorie needs vary calories a day is used for general nutrition advice,but calorie needs vary g 1 Additional nutrition Information available upon request. J i 1 O• ® For franchise information,visit TropicalSmoothieFranchise.com 'r TropicalSmoothieCafe.com ©2020.Tropical smoothie Cafe,LLC. I - 1 So00-ltmRAL CONDITONs,FOR:PLUMBING WORK NEW INT ERIOR - .. - IA Materials and.workmanship 1.2 Submittals ALTERATION FOR ls � � - ... .. .: :. gars.and supports .. - A.Products.and materials shall meet or exceed the quality a.requirements specified a shown on the - .1.5 'Hen 1.9'Execution ,. drawings. - A Submit for engineers approval,shop drawings,add manufacturer's data fa all new equipment'ond A Provide allnecessary,pipe supports;h°ngers,'rods,damps and attachments to:pmperly install and A All locations of equipment PIPi^9•eta.indicated on tbe'drawings ore diagrammatic and shall be .8.Provide product and materials,.which the manufacturer.has certified as appropriate to the fixtures prior to purchase and or fabrication.Shop drawings fa equipment requiring electric,pore support piping and equipment from.the building sWchtre. _ followed as closely as possible to the plans,subject to buildng construction and interference . . a. applications shorn en the drawings and specifications. : - Or control wiring connections shag include complete wiring diagrams B.Provide any angle.iron or unishut and suspension rods mored.to install equipment and piping. w trodw.'AM work shall be installed to ensure maximum headroom,balanced operation. with 'other gl r�o�ra C.Provide Product and maleriais,rhich are supported by convenient,.parts availability and servicing. B. The contractor:sha0 provide the engineer two(2)set.of complete plumbing e-bwll drawings at - 1.6 Water supply system - ., and suitable aesthetic appearance:Contractor sresponsibk for airy:fidd measurement _ P7 W ly regalrcd toprovrdean approved end functioml instgatien. 9r 6S:TTT"SISWYY the time of substantial cam letien.As-built shag be provided en reproducible vellum and'AuIoCAD A.,Extend water service�as indicated an design drowins:Provide shock absorbers and vacuum - D.Workmanship shag bein M respects of the highest quality and all censlroetien shall be.done D accordingto.the best practice of the trade. Atl.systems shall be made complete and o tionaf in first drawing files[if possible]:As-buiH drorings shag Consist of an accurate'e-bwlt'record of the breakers where.required. _ B.Not'ill component required for a complete installation are sfM)rrY m1 these drawings Refer.to p P� installed rork Project roll not be complete until accurate a-built are delivered. B.Pipe and fittings above ground-Schedule 40-CPVC.. equipment installation instructions,schedules and applicable code for add'dienol information, �• doss working order. famish erg necessary labor and materials to construct°complete system. .. inducing required connection locations.:types and lazes. .. U Obtain all permit and inspections required by law for the completion of lbe.work. Cost of the C. Provide complete maintenance mamas{3 required)on all rw:1r,equipnrenL Organize operating and - ol8 _ - r valves coons at all t,and as indicated on .. �e odor ground. Schad 80 CPYC � ��YY required permits and inspections shall be paid by the contractor.The Contractor shall obtain and pay maintenance data into suitable set of manageable'size.Bind properly indexed data in individual, - C.Provide'solution and unions equipment drorings.: r heavy-duty,2-inch,3-ring virryl-covered binders with pocket folders for folded sheep information: C.Chlorination-before being placed in service all water distribution.,Systems shall be sterilized D.Contractorw shall be responsible for furnishing and installing.adequate and.proper insulation and an erg-Certificates at Approval.which must be obtained prior to final acceptance of the job. Nt materials� Mark pp and labor famished b the Con or shall in strict accordance with the rules and regulations of.the Mork appropriate identification on front and spine of each,binder.Include the following type of with L chorine i^'accordance with FPC 610:1 standard procedure for disinfecting potable water piping.' moisture-seal h o manner f co roll ate drain prevent the rpartsofaccumulationof any objectionable y. Uact s a beinformation. The information will be.turned over to the owner at time of substantial canpletion:' moisture an.the exterior of condensate drain piping,or other port of the system.:7tK: slat and municipality,.utility 7companies.Florida Budding Code Plumbing-2004,National Electric Code(NEC) contractor shag correct they cause of:any condensation and fully repair,without cost the owner, .' .489 BEARSE-WAY D.lesuklian- Insulate erg hot.wale Goes with 1'of insulalien homing a tondueliviy iaL axeeedin:(L27 tit and the National Fire Protection Association(NFPA). � 1. tin and maintenance - � � � � � � ...airy-damages to betiding surfaces, ,furnishings,or equipment caused by.cendensatien from this SUITE B-$ 1.3 Provide the owner with the following or b final Operating per inch'/h x 1t2 x T. . . g prior application fa payment' 2. Spare part lst Perform(or the full essay of the guarantee.thess HYANNIS,MA 02601 A.Part fist for each piece of equipment' - - 3. Copies of warranties necessary to.Prepare'Me. woo .. B.One bound set.of approved shop drawings. 4. Wiring diagrams �opeg s and damaged m during construction shag be repaired and. 1.7 Connections to miscellaneous equipment�� materials C.One bound.set of operating instructions and maintenance schedules for each piece of a ui m rt. 5.Inspection reports and a approvals p• Rough-in.and connect water:'waste,and vent to complete the installation of,equipment fisted on the F. All experienced workmen.Provide oWroof.wall and floor penetrations required to n�o uws mwrnun wmar_ Per 9 i D q D pePD by >�^ Pe^ real 0.Copes of all warranties for each piece of equipment ` 6."Shop drawings and product dale : drawings.' complete installation or work(maintain fire rating of existing structure).All Penetrations shall uaase¢r ro nor wo/or os sa .env ' B.Plumbing fixtures.shag be provided complete'as shown on the drawings with all required supply, be perched and finished wall.to match surrounding,dmwg.se sle and•.finishes.All equipment b or pipe x �."gor,.oorsan�sui oesoAw 1.4 Guarantee and warranties 1.3 Access pond ... Fiona through wall. roof and floors s g be skroved:and sealed toes. be.ra and w ram umm AAv1r.•.r ears A Guarantee all labor and material furnished faro period of one r extending from the Time of final A Contractor shall vide hinged access doors min.12'x12 for•valves,etc.where floors,wall and. waste,psR,and vent connections,together.rich all:fittings,.supports,fastening device,cocks,-valves,..- airper p° 1'G0 9 PiO 9 ( � and traps. - .. air light . acceptance of the building. The guarantee shall cover the repair or replacement without additional cost ceding,must be penetrated to access mechanical systems Finish shal be coordinated:through the, - d END OF SECTION.15100' - PROJECT ARCHITECT: - to the owner for any defective material or faulty workmanship. architect to match surrounding finishes. C.All proles shall chrohavemium slap valve an all rater connections train exposed metal trim on og faders shall' . B.Provide warranties eats. piece of major equipment Warranties shag be included with the L4 Cleaning,testing and adjusting - _be polished chromium plated.All exposed pipes extending from well shallhome chromtum.pbte brass PIPE SUPPORT' SCHEDULE 1 DAVh�AYUDKOW owner's final document._ escutcheon mounted against wall.Exposed PVC�piping and D-traps are waeasptaMa�� SCOTTSDALE AZ A The contractor,at his expense.shall dean,repair,adjust,check-A balance,and place in service D.The plumbing fixtures shall be roughed-in accordance with monufachuees rough-in.information'.- 85259 15100-PLUMBING the various ems herein s ified.with their re five alpment accessories and in.The - SCH.40 STEEL TYPE"C COPPER SCH.40 PVC• P:(460)614-3385.F:(480)614-0209 syst pec Den eq WP g Provisions for mounting.wall fixtures shag be made while.the:wol s being built PIPE SIZE E davidaudkow®eox.net 1.1 General contractor shag furnish all labor.materials,equipment,and tools required.t perform test 1 required by these specifications'and by the governing authorities. J!A.Pipe system : SPACING A'Work shag the but not be�limited to the following:Provide all labor,materials,services,. � � � �. A Pipe slopes : - � � - � �� PROJECT COORDINATION:: ' :ROD SIZE ROD SPACING ROD SIZE ROD SPACING ROD SIZE �ROD equipment and appliances required for the fabrication and installation of the plumbing system,as B.. No work shall be covered or concealed until properly inspected B.cool teled: .. - 1/2' 3/8' T-0' 3/8' 5'-0• - 1/1. Y-0• . indicated on the design drawings,and a outlined in these specifications 1.2-1/2 inch diameter and lass shall be installed with a fall of not less than 1/4 inch.per foot 3 P 3 BOB JONES. B.Equipment and:design of systems indx:ated'co the deign drawings and within Mete specifications 'C. All domestic rater Piping systems shag be tested for absolute C.tightness by subjecting.the system - Z 3 inch diameter or larger shall be installed with a fag riot less 2.Than 1/8 inch per foot' / /8' 7'-0' 3/W S-0• 1/4• 3'-0'. .1964 HOWELL BRANCH ROAD SUITE.103 . to a hydrostatic pressure of 150 PSI gauge or 50 PSI over working pressure,whichever s greater B.Pipe and fittings: .1 3/8' 7'-0• 3/6, 6'-0' 1/4' 4'-0' 'WINTER PARK,FL 32792 shall be considered-as*specified standard'of quality.Substitutions shag be of equal quality. P: 407 421-5621,F: fa a period of not less than eight(3)hours.AD leaks shag be repaired and the hydrostatic. . . 1.Drain,waste and'vent piping for this project shall be schedule 40 P/C.type DWV.� 1 1/4' 3/8' 8'-0• 3/8 7'-W 3/8' 4'-0' - ( ) (800)571-5751 C.The entire system and all component listed herein sholl.meet all state,county and local code and test reapplied until,for an eight(8)hour period,no leaks can be found while the system is - E OFFICE JRJJANOASSOCUTESOgmoil.wm ordinances in every respect The contractor shoe obtain all required permits,inspections and pay all- subject to the test pressure.Soil I and condensate drains shall be tested temporarily t 1/Y 3/8• 9'-0' 3/8' e'-0' 3/e' S'-0' 1 P pipe M P lP� ��� . �� � - -.� � � PROJECT ENGINEER: fees plugging all outlet and thing the system with wale to the level of the highest vent slack..The - 2' 11W t0'-0' 3/B" 3/e 5'-0 D.All equipment etc,shag be new unless otherwise noted,and a specified free of defect as shown system must be i 2 Provide ckanout every 75 feet,at changes in direction.at bete of dowo:spout.aird at base of.. inspected and all leaks repaired and the test repeated until the water level does. sea omit.west stocks. 3' 1/2' 12'-0' 1/2' 10'-0' 3/8' 6'-0•. Y V KULKARNI,.P.E. on.the drawings.and as indicated in these specifications.All electrical powered equipment shall be U.L not decrease for a period of 24 hours. - . : CONSULTING ENGINEERS or E.T.L.Listed. 4` 5/8' 14-0' 1/2' 12'-0' 3/8' 6'-0' • T ION-EIRATURE MECHANICAL ELECTRICAL :11W ON 100 E.M materials shall be fabricated and installed in a neat and professional manner with the - coordination of all involved trades to avoid interferences and delay due to lack of coordination.No - _ - 39371 SPANISH BAY PLACE. . - allowances will be made for rework-due to coordination difficulties a interference between involved trades.. - - DAVIS, CA 95616 - - - PH..602-432-9788. . FAX: 480-445-9935 PLUMBING FIXTURE SCHEDULE E:yarhakeaa®gmaiLaam NEW GAS FLUE PIPE LIP FROM PLUMBING . EQUIPMENT SCHEDULE 0-1 0 24'AND THEN THR - PROVIDE AS SPECIFIED OR EQUAL PRODUCT' .. ISSUE HISTORY EXISTING EXTERIOR WALL TO THE - REF_ IIEN MANUFACTURER h CAT.NO. REMARKS REF ITEM MFR& CAT. NO.WASTE TRAP VENT H.W. C.W. Date Description . EXTERIOR OF THE BUILDING. EXIST.GAS PIPE UP WALL - _ PROVIDE WALL CAP AT THE END OF NEW 1/2' EXTERIOREXISTING CAS METER B AND THRU WALL Y AGF-1 AIR GAP FITTING ZURN Z-1024-4 OR EQUAL 3/4'X 1-1/2' FIXTURES PROVDED AND,INSTALLED BY THE PLUMBING CONTRACTOR(REUSE'EXISTING IF PRESENT AND IN WORKING ORDER) 12-09- 14 ISSUE FOR CONSTRUCTION " - - THE FLUE PIPE - TO THE INTERIOR OF THE �I Dal(30�) BUILDING. CAS SUPPLY COMPANY L-1 WALL HUNG LAVATORY-AlTk 0124.0iW STANDARD 2 2. 2 1/2 1/2 .. - Er-1 IXPANSION TANK FOR WH-1 WILKINS WXTP-8 OR EQUAL 2�•4O PSIC.20B MAX. VITREOUS CHINA 2D'X 18' - 0f24.024 PERFORATED STRAINER WITH 1 1/4' Yo6lIRE 155-WC 1i L4 - - _ VACUUM B NEW WH-1/��� I I� I '��T��C HB HONEWERK$ PROVIDE VACUUM BREAKER:3/4'. CHROME POFFSET LATED 3/�fCt18•SUPPLY ATKKXE McGURE.I58WC'. 1 NEW HOSE&BB WITH BRFN(ER - WORLDWIDE n41NSTOF3 .( (HOME'DEPOT) _ BRASS FPr X ANT JVACBFP24B _ 1 i. i. (HOME-06POT) STOP k WROT BRASS P 7RAP 17(A WITH 89M ESCUTCHEON _ .. NEW CAS GT-1 NEW UNDERGROUND 1-00 GALLON SOURCED FROM LOCAL MANUFACTURER PROVIDE MANHOLE COVIMS PIPING. WALL"ID.CARRIER W/HANGER PIATE, JOSAII OR ZURN PRECAST CONCRETE GREASE TRAP - AND CONSTRUCTED TO MEET ASIH C 1613 CLEANOUIS.ETC.AS REQUIRED TO' TRAFFIC LOAD BEARING) REGULATOR - 1 I- MEET LOCAL AND STALE CODES. CONCEALED - ( 0.5FAU GPM WITH A,ON 4.6'CENTERS SIMMONS . QS�OPM�FIAW.ON 4'CFNIFRS S=20-2-G-FR-W 7 - MOP BASIN. MT MSS-2424 3 3 2 1/2 1/2 I mil. "'.'j I : r� I'I - .ONE-PIECE CONSTRUCTION,24'X 24'X 10 1, _ �_1 FLOOR SINK INSTALLED FLUSH WITH WADE W-9140-16-1 12.12 OR EQUAL PROVIDE INTERNAL STRAINER AT FLOOR MOUNTED TYPE [iLLL''���,,, }, - FINISH FLOOR .NICKEL-BRONZE STRAINER J.GRADE,CAST 3-WMP SM LOCATION. .�8 FAUCET WITH PAIL HOOK AND HOSE END; FLAT 830-M f.. i' :RON BODY.AR.E.INTERIOR - VACUUM BRFANER,INTEGRAL STOPS: . EXIST.3/4 i•...._. - HOSE AND HOSE E BRACKET 8 Gli - FLAT 832-M FLAT 889-0C_ VNYL BUMPER GUAM FLAT E-77-M RHUM UNIVERSAL LOW NO.GN75-125.75 3/4• S.GAS I SILICONE SEALANT FIAT 03-M WH-/ NEW GAS FIRED WATER HEATER GALLON CAPACITY 121 GPM RECOVERY RATE �H�� WC-1 .WATER CLOSET-PM AMERICAN STANDARD 3 iNt 2 - 1/2 COLD AND HOT WATER ( INPUT IS'�1250DD: AT 100 DEGREE TEMP RISE). �' VITREOUS CONA FLASH TANK,Sgr110N'- 2108.108 caxrww:ras swu wuv.u�conomoe uo JET.ELOWATED 80WL;12'ROI OM, onnasurs AT,rc am sns xonry nrt exawreer. WHA WATER HAMMER ARRESTOR-A SIZE PRECISION PLMB TYPE SC OR EQUAL PROVIDE ACCESS PANEL osraurorau o uis a sou a^ 3333 19�Ai FO"WHIIE-WSOIID.PIASItC SEAT.SEAT. �i ors erroax ecrmra as rluxer ma un FCO-1 FLOOR CLEAN OUT ZURN Z1400 OR EQUAL FLUSH W/FINISHED FLOOR .. DO NOT SCALE DRAWINGS. OPEN FRONT CHECK HINGE. OISOINIE 95 f 1 ! WCO WALL CLEAN OUT ZURN Z1441 OR EQUAL FLUSH W/FINISHED FLOOR CHROME%Alm 3/8•SUPPLY W/ANGLE SEAL.-. I �• - STOP AND WROT-EMIT M.GURE 166- -.-.-� wM EXISTING WATER NITER EXISTING TO REMAIN As I5... EXISTING TO REMAIN As IS.. FIXTURES PROVIDED BY EQUIPMENT SUPPLIER AND INSTALLED BY THE PLUMBING CONTRACTOR 4 .3-COMPARMENT SERVICE SINK ELKAY 3 3 2 3/4, 3/4 . . 'i RIU-1 .PRV PRESSURE REDUCING VALVE WATTS SERIFS LFN458 LEAD FREE'WATER MAX.WORKING PRESSURE:40OPSI ONE-PIECE CONSTRUCT..97-1/27X29-1/2' SOC18X18218X i I'•• PRESSURE REDUCING VALVE OR EQUAL CAST (27.6 BAR).AWMABLE REDUCED : FLOOR MOUNTED TYPE W/FOUR LEGS COPPER SILICON ALLOY BODY CONSTRUCUON,- PRESSURE RANGE 25 TO 75PSI(172 5 (1)FAUCETS:WITH 12•'SWDTG NOZZLE I&S B-0133-8 I TO 517 KPA).STANDARD PRESSURE. VACUUM BREAKER.INTEGRAL STOPS .. . STAINLESS THERMOPLASTIC SEAT AND CAGE,THERMAL - - . N SETTING:SOPS(345 IQ'A).'. OFFSET PERFORATED TAILPIECE t WXIFF'1 1/C T85. EXPANSION BYPASS.AND SEALED SPRING CAGE OFFSET TAILPIECE - ISUPPLY W/ANG E: T85 . �'. MXVi UNDER SINK THERMOSTATIC MIXING VALVE WATTS LFNW SERIES OR EQUAL(LEAD FREE) UP TO 1'HW AND CIAROUGH IN. .BRASS 3/4' VALVE SHALL PAVENTEGRAL CHECK STOP @ WROT ESCUTCHEON OFFSET. .A 'WAS1 P-IRAP,17 fA Wb ESCUTCHEON TBS -: OtFCCAL hAA1 X.AWI.' ATMOSPHERIC BACK-FLOW PREVENIOR T@5 B-09704EZ -^ Rt'G REDUCED PRESSURE ZONE-DOUBLE CH WATTS SERIES IF009 LEAD fltkE•DOUBLE LEAD FiffE•CASE COPPER SILICON . VALUE BACK FLOW PREVFJNIER CHECK.VALVE ASSEMBLY OR.EQUAL" ALLOY(1/2 TO 2 IN)MAX WORKING'' 24 1-COMPARMENT PREP SINK: ELKAY 2' 2 2 3/4 3/4 PRESSURE:175PSI(12.06-BAR). . ONE-PIECE CONSTRUCT.,97-1/21C9-1/2•.FLOOR 14-IC16X20-L-IBX TENANT GAS DEMAND(F.BTU) GAS PIPING PLAN .BFP.1 BACK FLOW PREVENTION ASSEMBLY. WATTS SERIES 9D DUAL CHECK VALVE MIN.WORKING PRESSURE 25 PSI - Fto MOUNTEDTYPE W/FOUR LEGS PROJECT No. SINK FAUCET T@S B 0231 SCALE:1/4• V-O' ASSEMBLY WITH ATMOSPHERIC PORT ORE MAIL WORKING PRESSURE 175 PSI TWIST WASTE VALVE TWS B-3952 MAX GAS Ott. TOTAL � DRAWN 81' ABBR.- EQUIPMENT DEM1D EAL ALL - WATTS SERIES SD-3 DOUBLE CHECK VALVE 316 STAINLESS STEEL PREVENTS PERFORATED$RAWER WITH 1 1/4' TBS - BFP2 9MCK FLOW PREVENTION ASSBABLY FOR OFFSET TAILPIECE WH-1 WATER HEATS in 1 125 COFFEE/'TEA BREWER.IF PRESENT. ASSEMBLY WITH ATMOSPHERIC PORT OR E BODY AND ADAPTERS.RUBBER REVIEWED BY DAU RTU-1 ROOF-TOP 1NAC UNIT 250 1 250 ASSE tO22 APPROVED. HRASS 3/4'SUPPLY W/ANGLE T85_ FDMPOODA F00 0 ADDITIVE REGULATIONS. WITH THE STOP @ WROT ESCUTCHEON OFFSET, F BRASS P-TRAP.17 GA WITH ESCUTCHEON .T&S DRAWING TITLE 39 WALL MOUNTED HAND SRM WAY 1-1/2 J-1/2 2. 1/2 1/2 TOTAL GAS DEMAND M PLUMBING . ' 9TU 375 STAINLESS.STEEL 14'x10•x5'BOWL SES-17X ALL WATER HEATER. T & P VALVE.LINES MUST BE MADE OF PERFORATED STRAINER . INCLUDED NOTE - COPPER OR GALVANIZED. PCP&L PLATED 3/8 CUMHmDNOFFFSET Y W/MGLE "`" SPECIFICATIONS NEW GAS PIPE SIZING IS&ASO ON 2 PSG - CHROME BRASS P-TRAP.17 GA WITH MOGUNE 8902 NATURALGIS,MAXIMUM DEVELOPED LENGTHESCUICHEON AND SCHEDULES;. OF 121'(CONTRACTOR TO FIELD VER61'). FAUCET WITH AERATOR 6'RU40 E NClIOED THE METER AND GAS MAN ARE EXGnNG AND .OS GPM FLOW.ON 4'CENTERS . GAS PIPING PLAN MAY HAVE BEEN ORIGINALLY DESIGNED FORA LOWER PRESSURE CAS SUPPLY COMPANY IS - TO CHANGE THE COMPONENTS AT THE METER SHEET N0: M PROVIDE 2 PSIG: . THE NEW CONTRACTOR 1NSTAl1FD PIPE SIZES. SHOWN ON THE RISER ARE THE MINIMUM I"-n 1-0 SIZES REQUIRED AND IS TO BE SCHEDULE 40 STEE..CONTRACTOR TO PROVIDE REGULATORS AT ALL EQUIPMENT CONNECTI ONS. 1A71ST REVISION:. Q . EaIPNENr R,HIaNc NOTES.. : GREASE, DRAINAGE cuDLHLATONs TABLE(DR)). SANITARY GREASE AND VENTING PLAN KEYNOTES I.. F.SEC. PLANS ARE FOR ME SOLE PURPOSE OF @DICAING THE LOCATION G.ODTILTS AND ON Ott.iDTA VOLUME .. i„ EASING r�A FOIPYENT REIAARDELIIS PUADNG LUST COMPLY WITH ALL aPRICA1IlE CODES. AEDR. FDmDE FHA FA AL C.I.- - ` '4•ro suaTARr SEWER. .11. NEW 2'OEASE PPOM'. .. .. - - RATION NEW-INTERTOO: �-------'1 2 EYaIDw 4'.SANITARY WASTE 17WNa .,W tEM01E E7aSTING ABOVE STAB SANITARY PIPING.CAP TENSING PAIN SANITARY FLI511 NI11H 10P ff' -2 ALL PLUMBING OUTLETS AND CONNECTIONS SHOWN ON THIS RAN ARE FOR FIKRIRFS AND .. 4 3-COMP SINK(Jxl8x18x11) a-0 1 aA 10,692 i .EWHPMENT SHOWN ON FSEC.FLOOR RM1,ONLY FOR ADDITIONAL FLOOR DRAINS ANO BUFDNG EKISIMG Y'SANITARY WASTE PPNC. .'STAR - .. . T MOP SINK BASIN Z24x21x10 3.0 1� 3.0 5.760 `�. � � ./ TE g AL RUWWNG REQUIREMENTS,SE ARCIFTECT,GENERAL CONTRAUIUT OR ONNFA-: - I' �'I 'I � 4• DOSTNG VENT THRU WAIL � � 11: EXSTNG VENT PIPING ro BE REMOVED.CAP DISTINc MAIN.WNT PIPING ABOVE CEILING. I4 SINGLE F4iFP SHIN I6lLOx14) 20 1 20 a,480 - L : .. 3." ALL HORIZONTAL'DHME190NS SHOWN ARE TAKEN FROM FACE OF FINISHED WALL TO CENTEAUdE Of '..1. /. 1 5• EDSi9G 2'.IElIT PPE la' .CONTRACTOR TO RUN FDFECT WASTE UE FROM ITEM 4 ro NEV Hoot:91R(. . WTIJT OR FROM CE3RF]MNE OF ODTIFT TOCFN1ERl1NE.GE OUTLET.UNLESSOTHERWISE NOTED 1 - l 1 '6• NEW Y VENT PPE .. ON RAN OR DETAILS. J1 SINGLE DUMP SINK(20x20x12) 20 t 2.0 4,8OD I I '7-... NEW 1-1/Y NETIT PPE .. - 17. CONTRACTOR m RUN INDIRECT WASTE MINE FROM IIFLIS 2 AND'22 ro NEW FLOOR A 5 T^V . .. �4.. ALL SYMBOLS NOTED,gF18'.LpH•76•,ETC.ro STUB OUT GE WALL(MFdUY OF 4')AT HEIGHT 3 HAND SINK IOxI{x10 1.0 1 1.0 .I,{OD : .. 9 .:I O.. .I.' CONNECT NEVI 4'SaNTARY PIPING ro ETOSIOG SANTAILY.. 18 CONTRACTOR m RUIN INDIRECT WASTE LIE FROM ITEM 24 TO NEW FLOOR.SM. 9+c ;-� E .•,•�$ 10' g. . MCATED.HEIGHT S GNDJ FROM FLASHED FLOOR(NOT FINISHED OMB)ro CDNITRU E OF Q 36F DROP.-N RAND SANK -1 1.0 1 1.0 1,4OD 9. �'{'SANITARY WASTE'PPNC:-. 19. .CONTRACTOR 70 RUN NWECT WASTE LINE FROM I1D1 J9 ro'NEW FLOOR SINK . OUTLET.ALL WHITEN$NOTED'SRDIP'OR'SNBWY MOP 0F.FFHNIED FLOOR,at FNee 39' HAND SINK(14xt 7.0 t 1.0 700 - � .. � .i /'��; I' 10. NEW PREGSr CONCIEIE'GEAg TRAP(SEE 9EET PI-0 FOR SEC) . 2p CONTRACTOR ro RUN IUD IECT WASTE LINE FROM IEM 31 TO NEW FLOOR SFEL CAFE,,+. CUID.'AS TTE CASE•MAY BE,A MA)MN:OF 4.SO.AS NOT m NIFAFFAE WITH TIE :-. : A ..j It.. NEVI 4'GREASE PPNP � - INSTALLATION OF FIRRIRM CONTRACTOR M VERIFY ALL DIMENSIONS AT JOBSIE 12. NEW 3'GREASE PRIG .. 2 7RAC T IRE �RWIMITEMSND 3B m NEW BOOR :,cnea°.�r ae..s..• . TOTAL OFU INTO GREASE TRAP 13A .. r .. .. 22 CONTRACTOR m RUT.IFDFECT:WASTE UNE-FR NEW FLOOR'SINK. .5. ALL FLOOD SHIM HAUF.N OR HALF'CUT OF CURB ro BE FLUSH WITH FROM FLOOR ALL FULLY OR I L L / Q j. GREASE TRAP TOTAL FLOW-THROUGH CPM LSDJ' PARTIALLY EIPOSED FLOOR 9tO5 FRONDED FLOOR SINKS HAVE BEEN LOCATED WM lE - �� . --------- ASSUMPTION THAT THEY WILL BE SET FLUSHED WTH.TIE FINISH FLOOR(TRESS OTIERMSE.NOTED) .'. �� A 11 - .. : 489 BEARSES WAY SINK N THE EVENT LOCAL CODES REQUIRE FLOOR SINKS ro BE ABOVE OR BELOW FINISHED FLOOR LEVEL TOTAL SINK VOLUME w6ia inches) 29.132 Y - .. I - SUITE B-5 ... GENERAL CONTRACTOR SLUE.COMPLY MATH LOCAL CODES.AND NOTIFY ESEC.11MEDIA1nY. HYANNIS,MAO26O1 . '& GENERAL CONTRACTOR ro CONNECT ALL WATER LNES.'.CAS LINES(FEE SYSTEM SaFNOD),WASTE. .GTFASE TRAP SANG GNCUUTIOS(SINK VtxOLE W DD) __-q - ... .- - _ . LINES.ETC.FOR.SI OSHN'ASIM ETC AND RUN BRAIN LINES FROM ALL REFRIGERATED UNITS, 1. TOTAL CUBIC CONTENT OF FIXTURES FROM SOEDIIIE 29,232 C.L. !r it F705T-' I.�.---'-, N V I-5`` .I. EXIST; (-( .I EXIST. - .. - - ICE SINKS.ETC'(SEE NOTE m ro FLOOR SeMKs AND WECr OR INOECT WASTE UFS ro E x0i - ?. O'- `.:.. L-,• r 1. xt-, O WC_, SMALLER THAN.NIPPLE OF FIRIIHE ITSELF: 2 OETETILMxE CAPACITY IN CJW1016>(1 GAT:=231 CL) I.. I. \ �/ /`.-I, ._ ( '�-/ a .� TxM�Ex,:wxM4s covrrawnm wTE,¢u woo- . 29.232/231 '.-126.55 G115. I --� 2 - - IxaLlsnr roils�aw�imOL.on%�n .wN .. 7. Ll GENERAL CONTRACTOR m PROVIDE MURATED GRAN IDES FROM ALL ICE STORAGE SWS/PANS m .._ _.._ _.._.._ _ _..L..I .......................I I - Inaxnxort®Tar,RscAove:E,0®ANcHn,.Lx�.. ._.._. _._ _ I .._.._ - - _ _ -,- '-"- - -.._.._ _'- _ _ _ -._.._. .._.._.._ _.._.._ L auwuTxn Lx Axr OF.n¢osaxwnoxcoxrAAum' .. PREVENT GRAN FROM SEATING WITHIN RX7URL 3..DETERMINE ACRML WANM.E LOD(75%OF SINK VOLUME). .' 1 ITT 1 rN amx wr xmr<r w waxer lxmrn�mx•..ae uws . 12655 GALS .75'- 94.91:CMS. --(E•�I .. . ' 'o ..3 GENERAL CONTRACTOR TO PROVIDE THE fOLLOWNG ITQS:. ' (� ' (.?�+�•/ '. �o I' - `I� .. ..I' E� !!I -...-. ..� . a. GALE VANES ON ALL WAITER AND CAS UNES,AHD WAGE SHOOK STOPS(YODEL pb OR ��4 CALCULATE FLAW RATE(BASED ON 2 IOC GRAIN PERIOD) - �!I I I t1�� �.I � � �I�' `�.,ExsG ��y-,'�yl 'EXIST': �I - � - � _ '. � L�I�'I � PROJECT ARCHITECT: . . - EQUAL)ON LASS FRIERS AND a94WA94M 94.91 GAS/.2 Ma:.= 47.46 GPM (2^J/,f�A1-(- �- '. fl. AL FAUCETS FOR SINKS MAIM OTHERWISE NOTED(TO BE SUPPLIED AS SPECIFIED). v pl"' �•"� 11 .. �_if II-V i 1 I-' DAVID A LID KOW . c ALL VANES'TRM6 AND PRESSURE REp1UlOS NECESSARY TO CONNECT ALL MINES �' WC 11 .;; 0--� _ _ .. I I 41 . & TEMPERATURE AND PRESSURE SAFETY RELEASE.VALVES FOR HOT WATER BOOSTER AND SHEATH. PRECAST CONCRETE CREASE'TRAP DESIGN AND CONSTRUCTION NO1FS : ���y � - 85259 . SYSTEMS.ff USED PERFORMANCE SPECIFICATIONS(ro MEET.OR DU D ASTIM C_1613). - I A"'- ;L: : 1 - j Pi(48O)614-3385.-F.(480)614-0209 . - a NEFEBSARY WATER UDEQ GRAN IDES(AS REQUIRED)ON ROOF FOR MAKE-UP AR SYSTEM _ I I E EwNaudkow®cox.net.'. . FOR LOCATION AND DMAUST REQUIREMENTS.SEE ARCHITECT AND/Olt CONTRACTOR.' 1.THE GREASE INTERCEPTOR MUST BE CONSTRUCTED SO THE EFFLUENT 1 i 1.. "', . . L BACKFLOW PREwIDON DEWCM AS REOURED BY CODE. CONCENTRATION E ANRMAL/VECDAW.E ql AND GREASE GOES NOT 3.-D. -0' I ..PROJECT COORDINATION: 9. DIELECTRIC'COUPLERS.WHEN CONNECTING GALVANIZED MORN PIPE TO COPPER. EXEC THE LIMIT OF.100 MCA OVIERNG'TIE CITY-S SANITARY .. .. _ _ _ _ �. „ 1O' III BOB JONES 9. .WATER�ROVIDED TO COFFEE OTHERWISE��URIS OR COFFEE MAKERS MUST NOT FEED OFF WATER SaTDEltS 2 GREASE INTERCEPTOR LUST E06fAl1ED NACCORDVDE WITH'1HE )� Mom! irT /9 NEW - ... �I 1. �1964 HOWELL BRANCH ROAD SUITE'103UNL _ MANUFACTURER SPECIFICATIONS. - j I;tI� I' ED_, 24 _ _ (!1 j I; WINTER PARK.n 32792 10. GENERAL CONTRACTOR TO VERIFY METHOD AND LOCATION OF REFRIGERATED DISEIAY CASES WALL I 41 1 - �..- I: NEW . i i. P: 407 421-5621.F:(800)571-5751. ..( ) IP. 3 is-I I I E.OFFlCEJRJJANO/SSOCIATESWgmaO.wm ( .3.ALL WASTE[DUCEPT GARBIGE DISP051L AND$INRARY.MUST E � i NEW.� 17 1 0j u' 1 - MOUNTED)DRAW IN WALL WIN f.SEC.BEFORE WALLS ARE PLASTERED AND EQUIPMENT 5- ROUTED THROUGH THE GREASE INTERCEPTOR-. INSTALLED. . - {.IF QLANOVIS,MWIaFS.AND/OR GREASE INIFRCEyrORS ARE. .i PROJECT ENGINEER:- 11. ALL NON 9HOKN'OE FN%RKE RAYBNG RAM AND OUTLINED N AxhE NOTES m E PERFOR ED LOCATED IN TRAFFIC AREAS THE FOLLOWING MUST OE MD: - .� -"^- "-"'i•^ - � � T: � � 1. .. � I Y V KULKARNI,P.E. . BY GENERA'CONTRACTOR UNDER BUILDING CONTRACT.IT IS ME GENERA CONTRACTOR'S A CIEANWTS MUST BE COIPIETE WITH A CAST IRON ROADWAY BOX' PF.SPON9E11Y ro SE THAT FIS PHASE O NOG(MEETS AND IS INSTALLED O ACCORDANCE VAIN AND SOW CANER: I,I .. �- - "T'-aQ99 - �....,, _ " II.i CONSULTING ENGINEERS STANDARDS REQUIRED BY ALL GENERA STATE AND FEDERAL LAWS(INCLUDING HEALTH CODES - B.YANIoIES MUST E INSTATED IN ACCORDANCE WITH CITY UTILITY -+'' 1 AND ANY AND.AL GOES PECULIAR ro THE IMNf�AUtt OF AREA WIDE JOB IS BEING ) SPECIFICATION G-17: i I#I I NEW i.I 20 ' I '� °I ! _ - I I MECHANICAL&ELECTRICAL _ INSTAIIED.. C.THE INTEGRITY(1F THE INTERCEPTOR MUST BE ROADWAY I. O ,T-�j . .. - CERTIFIED.WITH AN HS-20 RANG..' I I - F' III 16 NEW I, I - I� - 39371 SPANISH BAY PLACE M . S ALL PIPING UNDERGROUND OR UNDER SLAB MUST E FOUR INCH OR O-1. \p - - I DAMS.CA 95616 . URGER CAST RON WITH ELL AND SPIGOT.PPE MUST E SERVICE' + NEW ,\ '7'. i. PH. 602-432-9788 WEIGHT WITH LONG TERM FIRINGS. -. I 11 I 6 II �1 5 _ I_,�, FAX:.480-445-9935 . 1 F II NEW : .. E yaehakeco®9-il.- . fl ONE 24'MANHOLE MUST E INSTALLED ON A 50D GALLON GREASE I � . INTERCCG OR.-CONL7ETE RING MUST E SF/LID MAIM COHOEE _ - ISSUE HISTORY . FORDING OR TAR � _JJ � � �I .. _ .°i Dale Description 7.A SAMPLING CIFANOUT MUST E INSTALLED AT ME PROPERTY UNE OR IF THE BUILDING HAS MULTIPLE USERS.A SAIPUIG CIFANOUT SHILL I'j - J.1. - 12-09-14 ISSUE FOR CONSTRUCTION . . E WALLED AT A LOCATION WHICH IS REPRESENTATIVE OF THAT . .. .. - USERS TOTAL RAW.... I - NEW 12 N I - 01-29-15 ADD DROP-IN HAND SINK.REV#T - A ADHESIVE LUBRICJM 15 REQUIRED ON ALL RUBBER GASKETS INSIDE .. CREASE.TRAP. I NEW . - - 9.PROPER(HOUND COMPACTION AROUND GREASE TRAP MAY E ACNEVFD NEW. 21 a1RET TOR' N 6 AtJIr BY BACIOIWNG WITH 3/1NEW' TOP GRAVEL . .. 10.DROP CUIDEUNE MIST-t2'FROM BOTTOM:QUIET-6'FROM ' 6 I I MAr4,DlE uONc. :v7H=ff accEs.aNOLNC SIuW. . BOTT01/.NOTE THIS IS A GUIDELINE AND MAY NOT E APPUCABtE ro. 1 ( 24•NWND oPETI.Ic ROUND wENDO MAIM . - EVERY APPLICATION.. ( MANHOLE 00 R MAIAOLE.COAR - �11.DROPS ro E ACHIEVED BY INSTALLING SANITARY TEE-S BULLHEADED I .'I �.- � .- .. W.(ADwIFR:k RUG) �-CM'(AGAPTER&FWD).': ..- -.: ON PLUMBING SYMBOLS LINES ENIDDNG AND LEAN NG INIDECEpfM I Y Ms' OY6 YN N I 12 DROPS INSIDE GREASE INTERCEPTOR MUST E SUPPORTED.GALVANIZED RISER CLAMPS ON DROPS MUST E ROODED m TANK WALL WITH I V O i�I SYMBOL DESORPTION - SYMBOL DESCRIPTION .GALVANIZED FASTENERS 6'BELOW SERVIG WEIGHT TEE DROPS MUST asa¢ . E ACCESSIBLE VIA AN UNOBSTRUCTED VIEW FOR CUEWIG THROUGH �. -� - 41•F .COD WATER DCOTG DUAL DEAN OUT ro GRATE TOP OF GREASE INTERCEPTOR. K .. - Rxnc air au:E'ir1001' I' . - 13.GREASE NIEDGYTpt TAN(MIST E SECURED WHEN SUBJECT ro. M HOT WATER TOO FLOOR CLEAN WT HYDROSTATIC PRESSURES. I I - O� DIRECT WASTE(WALL) Cox arm OUT ro(RAGE - GREASETRAP DETAIL W aRI AT 5 WL VER Y ALL GIXgnR 6 AND 0 DIRECT WASTE(FLOOR) ... - I I /- - NO SCALE: uM0�r, ..,xc.ne slls,uo OMN-L ,xc.xaalO., oaoaswnrs°'e�eEcww aeioL�a ORECT C(RMELOON FROM IIGHGH-IN ro - .. _ :. '. a DO NOT SCALE DRAWINGS:EQUIPMENT POW OF CONNECTION //' �( ODRECL WASTE FROM EWPHEHTm FLOORSPK ��•- - : ) SEAL ® FLOORM(HALF CUTE) PUBLIC. FIXTURE COUNT: I MEN WOMEN. - I - .1 - . EXISTING REQUIRED NEW EXISTING REQUIRED .. I. :WATER.CLOSETS(T PER 50D EA) 0 1 1 0 . URINAL(NOT REQUIRED) 0 0 0 LAVATORIES(t PER 2D0 EA.) 0 . , , o , , - !' SANITARY AND GREASE WASTE PLAN' - - SOME 1/4--.V-O- I I SFJTVICE SINKS .' 1 REQUIRED, 1 PROVIDED. - -_------ mac---- .. - ------- I PROJECT No. _- - - ---- ----Tr-_ �- -- --------- x (- - DRAWN BY . E Q U I P M E N T S C H E D U L E M E C H A N I C A L S C H E D U L E REVIEWED BY DAU SEE SHEET. P1-0 FOR PLUMBING SYMBOL SPECIFICATIONS DRAWING TITLE ITEM WATER ROUGH-IN WASTE ROUGH-IN GAS ROUGH-IN � � ' IT I]lY EQUIPMENT CATEGORY' REMARKS HOT COLD HEIGHT DIRECT INDIRECT HEIGHT SIZE MDTU HEIGHT' REMARKS SANITARY AND PLUMBING CONTRACTOR TO VERIFY THAT FLOOR SINKS 4 1 THREE COMPARTMENT SINK (3)1-1/2' RSAARKS RUN I.W.TO FLOOR SINK:MANIFOLD OWNS GREASE WASTE 5 1 PRE-RINSE FAUCET 1/2' 1/2' 22' /FLOOR DRAINS & WASTES CONFORM TO LOCAL CODES 7 1 MOP SINK BY OTHERS 2' 3' VERIFY REQUIREMDRS W/CONTRACTOR PLAN & SCHEDULES 8 1 SERVICE FAUCET 1/2- 1/2- 42' 9. 1 WATER HEATER BY G.C. VERIFY REQUIREMENTS WHIN G.C. DIRECT ALL INDIRECT WASTES INTO FLOOR SINKS HUB 21 ICE MAKER W/BIN 1/2- REMARKS 2)3/4 REMARKS RUM IW.TO REM SN:FILTERED ON FROM#22 DRAINS'S PER LOCAL CODES. 22 WATER FILTER 3-STAGE 1/2' 84' P.C.TO RUN CW TO 11E]M 921 24 1 PREP SINK 1/2'' 1/2' 22' 1-1/2• REMARKS P.C.TO RUN I.W.TO FLOOR SINK 31 1 WORK TABLE W/HAND SINK&DUMP SINK (2) 1/2' 2 1/2' 22' 1-1/2- 1-1/2- 18' P.C.TO RUN I.W.TO FLOOR SINK SHEET N0. 368 1 FILTERED WATER SPIGOT. 1/2' RE1WtKS FILTERED CW FROM IF36C COORDINATE LOCATION OF ALL ABOVE CEILING PLUMBING WATER FILTER'2 STAGE 1/2' 22' P.C.TO RUN CW TO ITEM p36B PZ-Oa WITH. THE EXISTING AND NEW FIRE SPRINKLER PIPING, 36F BIND HAND SINK 1/2 2 1 1. REMARKS P.C.O RUN I.W.O HUB DRAINN DROPS AND SPRINKLER HEADS: 59 2 S77J MER K /2 /2' REMARKS' -1/2 8 SHUT OFF TO BE AT 22'AF.F. LATEST REVISION: Q ' NOTE:CONTRACTOR TO PROVIE WAITER AND WASTE ROUGH-INS SHOWN IN THIS SCHEDULE EVEN P NOT SHOWN ON THE PLUMBING PLANS. SEE SHEET P1-0: FOR PLUMBING SYMBOL SPECIFICATIONS 1.S EIDSTR 4-MSANNT`AREYgR�ERE AND IZ WIV2.OEAMMUG. AL ERATIONIFFOR:". ANIT VENTING. PLAN KEYNOTES: NEW z . EDSTW C SANITARY WASTE 141wM REMOVE EXISTING ABOVE SLAB SANITARY PNNG CAP EITISUIG MAN SANITARY Rust WTN TOP OF 3. EIDBIG ST 2'SANITARY WASTE RPW- .. .t4: SLAB. [PLUMBING CONTRACTOR TO VERIFY THAT FLOOR SINKS 4: FISTING ENrTHAU WAIL. Ts EXISM VENT PFM TO BE REMOVED.CAP.EXISTING MAIN VENT PANG ABOVE OMNa5. EDSTING'2'VENT PPE Ia"" CONTRACTOR m RUN MRECT WASTE LINE FROM ITEM 4 ro rein FLOOR SINK tr Ital FLOOR DRAINS & WASTES .CONFORM TO LOCAL CODES — 6. NEW Y VENT PPE T. NEW,-I/2 VENT PIE 17 CONTRACTOR TO RUN Ntuecr WASTE(NE FROM ITEMS 21 AND 22 TO NEW FLOOR SRC NE C _ l a cONNEcrNEw r uNrAIO PANG m"EMstTNc SANITARY 1a CONTRACTOR TO AM NIOECT WASTE NINE FROM ITEM 24 TO NEW FLOOR SINK. P. s; DIRECT ALL INDIRECT WASTES INTO.FLOOR SINKS HUB i 'I`1 j 9' NEW SANTARY WASTE I Is, CONTRACTOR TO RUN NRRECT WASTE Ue FROM REM 39 TO FEW FLOOR SNL: : / 10 GREASE Me"COIKRM TRAP(SEE SHEET P1-0 FOR SPED) 20 NAtR CONTRACTOR TO RLIN RECT WASTE TRIE FROM ITEM 31:m NEW FLOOR SM x DRAINS'S PER LOCAL CODES. ; •-' ; ,1: "NEW 4-ENEASE Pam' 2 T ERE FROM REMS 36B AND 35 TO FLOOR SM C Ea ,a' NEW r GREASE PwNc � .- COORDINATE LOCATION OF ALL ABOVE CEILING PLUMBING �� 489 BEARSES"WAY CONTRACTOR TO RUN INDIRECT wA51E.lRE I 36f NEW FLOOR 9NK SUITE B-5 ' WITH THE EXISTING AND. NEW FIRE SPRINKLER PIPING, HYANNIS;MA02601 DROPS AND SPRINKLER HEADS. i 1 -•---- oaw mn mNNAc TOP RnHRn NwF)aY wo II". I y4 aGMtIFN1NL T1tbE_�111,a101apN EaPKaN� E�IDST `._ ' txausrvuv.lo 1Ke onwm rKE/aB R.xalmxr.wn __._ E7TI51: ' ' txurnuxx,go 11ff.��,a o�sonlunolA ae :I tasvuW q uN ar,xt wroRwuon caxr�uKm. - D A UDK L9,L Awcuoae i.: �KDAVIEG MEOW�. `•r'.._4.} }��; �� i. ) _. .. OI..r _.i'. 11881 N.113TH WAYRSCOTTSDALE.AZ . .. .. ..^. WC-1 I- u .. .. /. ,' -. 9� -.ram-"'1 85259 RC I 4 A I 1 I i P:(480)614-3385,f:.(480)614-0209 I i I E d 'audkorOw t LI: �� � JI 1 -'wD, II i OB JONESION EKiSH EXIST. 1�.:�� f.`,�, L 1 PROJECT . _ 1964 HOWELL.BRANCH ROAD SUITE 103 - - I L t WINTER PARK FL 32792 P:OFFICE 4R 5621,F:ATESeg57T 575E . .. NEW E 0 C JRJJANDASSOCIATES mEl.com . I• � .... 7 I i/. .. I FFI E I PROJECT ENGINEER NEW i NEW h 1 Y V KULKARNI;P.E. i `. FS-1 NEON I ir . . CONSULTING ENGINEERS IL FS I MECHANICAL&ELECTRICAL- .. 3937P 1 SPANISH BAY PLACE DAVIS, CA 956188 H. !(( - AX: 480- •'� '� �� I I.I F 445-9935 E:yashakcco®gmail.com NEW `-�VI, (I _ : - h � ISSUE HISTORY NEW .N� � 1 � _ . I 31 it IIII NEW .. li.1 .Date Description CD 12-09-14 ISSUE FOR CONSTRUCTION NEWI- _ - . 01-29-I5 ADD DROP-IN HAND SINK REVI1. I I I I -I MHE cm r L 0 —'� .1 i 3B I . l i oo I.I . i i. �nR,alaa s1Ni�n,�caw11a1s,Na I � 1a1F114a115.T�roe�wtE Ka1Fv,KL.xrrlaLcr . .`. .. � I awn oraeaN�F11AOR5,oumENs ox I osamvwars Ba'a12 BCCNK art FARNGIRC wn 1 _ wa1eL f DO NOT S SEALCALE DRAWINGS PROJECT N.. I SANITARY AND GREASE VENTING PLAN q I I DRAWN BY �. SCALE 1/4•= I'-0- REVIEWED BY DAU E Q U I P M ENT S C. H E D U L E ' M E. C H A N I C A L S C H E D U L E DRAWING TITLE WATER ROUGH-IN WASTE ROUGH-IN GAS ROUGH-IN SANITARYAND No M Qtt EQUIPMENT CATEGORY REMARKS HOT COLD HEIGHT DIRECT INDIRECT HEIGHT SIZE MB1U HEIGHT REMARKS 4 1 1 THREE COMPARTMENT SINK (31-1/2- REMARKS RUN I.W.TO FLOOR SINK:MANIFOLD DRAINS GREASE VENTING 5 1 PRE-RINSEfAUCLT 1/2 1/2- 22 SINK BY OTHERS 2' 1' VERIFY REOU PLAN & SCHEDULES � 1 uop SINK W/CONTRACTOR B I SEAVICE'FAUCE7 1/2', 1/2• 42- 9 I WATLTt HEATER BY C-C- VERIFY REQUIREMDITS WITH G.C. 21 , ICE MAKER W/BN 1/2' REMARKS (2)3/4 REMARKS Rm LY-TO RDN SM FLTEAm a FApI/22 22 1 WAVER FILTER,3-STAGE 1 1/2' 84. P.C.TO RUN CW-TO nEM 21 24 1 PREP SINK 1/2" 1/2' 22- 1-1/2' REMARKS P.C.TO RUN I.W.TO FLOOR SINK WORK TABLE W/NAND SINK 8 DUMP SINK (2 1/2' (2) 1/2' 22• 1-1/2' 1-1/2' ,B' P.C.TO RUN I.W.TO FLOOR SINK SHEET NO.' 36B 1 FILTERED WATER SPIGOT 1/2- REMARKS FILTERED CW FROM i36C P1 1 WATER FILTER,2 STAGE 1/2' 22' P.C.TO RUN CW TO ITEIM/368 P2_O b .. Q36F 1 DROP-IN HAND SINK 1/2- 1/2- 22- 1-1/2' 18' P.C.TO RUN I.W.TO FLOOR SINK ' I ICE BIN..DROP-IN I. - RDAARKS P.C.TO RUN I.W-TO HUB DRAIN 39 1 HAND SINK _ 1/2' 1/2- 22- 1-1/2- 1B• LATEST REVISION: . 57 2 &TEARER 1/2 REMARKS SHUT OFF TO BE AT 220 A.F.F. . W INTERIOR . EQUIPMENT.PIUIDINGNO1FS .. .. .. - _. ., .. .. .. 1.. F.SEG BANS ARE FOR THE SOLE PURPOSE OF INDICATING THE 10. GENERAL CONTRACTOR TO PROVIDE HARD TUBNG BRAIN LIE(SEE NOTE 6) .. - LOCATION CU WHETS AND UCABLE T DEOUIEYENIS PLU1®NG � � � I'-0'OOWR FROM FINISHED CIIINC IN WAllf-IN(AT BLOWER COBS IN O wsr COMPLY wnN All APPUCABIE CODES _ WALK-N REFRIGERATOR AND WAIX-IN F1tE�7ts),45 DECREE ELBOW ALTERATION ALTE FOR: - FROM COL AT A MINIMUM FALL OF 2'�PITCH PER 1'-0'TO ROdR.9N(. . .. 2 All PLUMBING OUTLETS AND CONNECTIONS SHOWN O!�MS PLAN.ARE. .. DRAIN LINES MUST BE OUTSIDE OF INSULATION ATION PREVENT FREEZING LOW NONE REMOVE ALL EXISTING LOW BOY WATER HEATERS.. FOR FIXTURES AND EQUIPMENT SHOWN ON F.SEC FLOOR PLAN, TEMPERATURE BOXES AND'D'TRAPS MUST BE FORMED IN FREEZER COIL .. .. CONNECT DOSIING RESIROOY SNKS.M NEW HOT WATER .. .. .. ONLY. FOR ADDITIONAL FLOOR DRAWS AND BUILDING PLUIBXC DRAIN LINE OUTSIDE OF FIXTURE AT OR O.NEAR FLOOR SIN(. - PIPING AS SHOWN. .. - . .. r Tx - . REQUIREMENTS.SEE ARCHITECT.GENERAL CONTRACTOR OR OWNER. .'. 67T,21T _ ' . STUB OUT AT 18'AT UCJI END.' . 1.:. ALL HORIZONTAL DIMENSIONS SHOWN ARE TAKEN FROM FACE 6 sk it. NOT USED: . FINISHED ro CENERl1EE O WHET OR FROM CENTER UNE a• . .. W CENIAN TE M OF OUTIfT,UNLESS OTHERWISE NOTED OU. - L .PUN OR DETAILS. � � - 12 ,NOT USED. , ... '. � � . . . .. .. t. ALL SYMBOLS NOTED 1B-. iJ6',ETC TO STUB OUT OF WAIL 11 WATER PROVIDED TO COFFEE WRNS OR COFFEE MAKERS MUST NOT FEED OFF _ I ': : - B .: 1 . (MINIMUM OF 4-)AT HEIGHTNDICAT D. HEIGHT IS GIVEN FROM SOFTENERS.UNLESS OTHERWISE DIRECTED. .. FINISHED FLOOR(NOT FINISHED CURB)TO CENTEFLIE OF OUTLET. 14. GENERAL CONTRACTOR M VERIFY METHOD AND LOCATION-OF REFRIGERATED : I -.,,. •IX - - --�-\ 1 b. .-- 89 BSEARSEB SWAY onsr. EXlsr. SUITE ALL OUTLETS NOTED-s1UBLP,OR'STUBWY TOP OF FlNSIED DISPLAY CASES(WALL MOUNTED)GRAIN N WALL WITH G.SEC.BEFOE • MXVI - 1,. . . FlDOt,OR FINISHED QUtB,'AS THE CASE MAY BE A MAXIMUM OF!• WALLS ARE PLASTERED AND EQUPMENT Is INSTALLED. .-.. _ 13 ay L , - - 9 .'I. r r- `N i \' 5 -� ul..(i I�s-T 1 .. .. HYANNIS,MA 02601 . SO AS NOT TO INTERFERE WTH:TIE INSTALLATION OF FIXTURES -r- -_ IU'-�/ `=' CONTRACTOR TO VERIFY ALL DIMENSIONS AT JOBSIIE 1S ALL WORK SIIOWN'ON FUTURE Pl1J1BNG.PLAN AND WR1NED N A80M£ .. -I-�-- _ r�r --.� I -- NOTES TO BE PERFORMED BY GENERAL CONTRACTOR WEER BUILDING : EXbT FF---�� - ----- III 1 .� I . .5. ALL FLOOR'SINKS HALF IN OR HALF OUT OF CURB TO BE RUSH NIT 1 ... I. 111s ooalon celnwc caPrRclnm 1w,caui rNo CONTRACT.IT IS THE GENERAL CONTRACTOR'S RESPONSIBILITY ro SEE THAT.. : ., p wt 7 2 7 I�1 - o. �i m n I �_...9 1 I I mlamonvA TRADE scaell wnxeu,xw malaw �I I i acuErnr TD,rE:vorAR rAn/aR.ARaI1ECT.A1N _ FN91ED FLOOR ALL FUMY OR PARTIALLY EXPOSED BOOR SINGS PROVIDED. .. HIS PHASE OF WORK MEETS AND IS INSTALLED N ACCORDANCE WTH .)4__.IL� .. l r-.I- -r-l- r I 4-r r MXVI MXVI L ..I I FLOOR SINKS HAZE BEEN LOCATED WITH THE ASSUMPTION THAT THEY 1 ;� I x+unlDman usr.�M+a oE�EwrxRC ax. STANDARDS REWIRED BY ALL GENERAL STATE AND FEDERAL LAWS ' - r- T ;I .. .I uuA1A'A OF A1n OF na RD+DR��xIN 0OW-D WLL SE SET FLU9ED W1H THE FN91 FLOOR(UNESS'OTIiERWSE NOTED). - I I I 1 EXIT. T EXIST.." - xE,ex1 wv RmEr a u,eurc lnmm Aw1r�alcuws: . IN THE EVENT LOCAL CODES REQUIRE RDOR SOWS M BE ABOVE OR BELOW. (WaCIPALI HEALTH CODES)AND ANY AND NIN CODES PECULIAR ro THE I MUNICIPALITY OF AREA W1EIE JOB IS.BEING INSTALLED. Rlr -L ---1-- _L-'- ,I - FNSHED FLOOR LEVEL GENERAL CONTRACTOR SHALL COMPLY WIN d .I. WC•I E - ---- -- - .. I L1 �I I 1 - I PROJECT ARCHITECT: . LOCAL CODES AND NOTIFY F.S.E.C.IMMEDIATELY. - .. pE�.. t _ I- u T 4 '.�.. a . DRINKING FOUNTAIN NOTE:. MXVI . L-, - _ a DAVID A.UDKOW 6. GENERAL CONTRACTOR M CONNECT ALL WATER L076.GAS LINES(FIRE - 13 _; h ---1 -- 881 oTtsDALE,Az- . 13 IS SYSTEM SOENOD�WASTE L016,ETC FOTSRKA OSIIWASFEAS, ETC, .. - .. �, J-r- 1852595C 11 N.11 1. FREE DRINKING WATER IS AVAILABLE AND SERVED TO AND RUN GRAIN LINES PLOY ALL REFRIGERATED FSIN S.DIS ICEWA SINKS ETC - I I d'. r-r- -r� F-© I,"I. P:(480).614-3385,F.(480)614-0209 ALL CUSTOMERS UPON REQUEST.CUSTOMERS WILL BE 1-I g t MXVI N fly - I. E dwidauEkorocox.net . (SEE NOTE(7)TO FLOOR SINKS AND DI ECT OR INDIRECT WASTE L ES PROVIDED WfIFi WATER IN A CUP FROM THE FILTERED r - - :. . .ro SE NOT SILAILFR THAN NIPPLE O Fl%RUE I75ELF R . .. WATER FILLER AT THE SMOOTHIE TABLE - I I, - BFP-I I .: NEVI `I. - PROJECT COORDINATION: 7. GENERAL CONTRACTOR TO PROVIDE INSIUATED DRAW LIES FROM ALL ICE .. :.. .. STORAGE SINKS/PANS M PREVENT OWN FROM SWEATING YAWN FIXTURE. .. .. .. I(• I. --r: -:I .. .�I I BOB JONES - . 1�--1 -1 - 1964 HOWELL BRANCH ROAD.SUITE.103. A C>MtAL CONTRACTOR TO PROVIDE THE FOLLOWING ITEMS � (114F� I:. t- 1,<- � � WINTER PARK.FL 32792 o. .GATE VALVES ON ALL WATER AND GAS LIES.AND WADE SHOO( ; I - ..�. ,• I I I .(; NEW. 7P.(407)421-5621.F:(800)57.1-5751 STOPS(MODEL/W5 OR EQUAL)ON.MASS FILLERS AND - 1� j 2 • ®m I_ l�I _ w/�. I y - - ii I E OFFICE.JRJJANDASSOCATESOgmaB.wm OSHWA9ERS WATER PLUMBING : 11 II F-LJ (s 6. ALL FAULEIS FOR SINKS UNESS OTHERWISE NOTED(M BE NEW -- I. .. I - jI PROJECT ENGINEER:SUPPLIED AS SPECUED). 1+IIJ�'' Y 6 - I' 1.'L I .. . d All VALVES SPE AID I 1ERGIUTiRs NECESSARY ro :. PLAN KEY NOTES: ®... 12 ST MXVI I� _ �,' .. .. {l I - Y V KULKARNI,P.E. �' I� CONSULTING ENGINEERS . COIEti ALL RUES 1. APPROXIMATE LOCATION O 1-1/2'EDST.COB WATER - - I a 57A 7 11 p �I .. _ (.. ' .. d TIEWPERATURE AND PREESSIIRE SAFETY RELEASE VALV S FUR HOT SUPPLY.VILIFY EXACT LOUTIOU. 1 3�1 li NEW. .- � . WATER BOOSIFR'AND STRAY SYSTEMS,IF USED- i it ' NEW -�'�-- 05 MECHANICAL&ELECTRICAL .. e. NECESSARY WATER LIES.DRAIN LINES(ASREQUIRED)QU 2 APPROXIMATE LOCATION OF EAST.9BT=OF VALVE - R -J >t I NEW.. - - ROOF.FOR MAIQ-UP AIR SYSTEM' FOR.LOCATIOI AND EXHAUST VILIFY EXACT LOCATIOE li - - '? -�-{5 \ _ _ 39371 SPANISH BAY PLACE REOUE]ENTS.SEE ARCHITECT AND/OR HVAC CONTRACTOR. 1 EXISTING 3/4 COD WATER RUE - - I III 1 - _ .. - IL I - DAVIS, CA 95616- E- BAOOLOW RETENTION OENCFS,AS REQUIRED BY CODE. 4. N$TI 1'COD WATER TINE NONE PLUMBING CONTRACTOR TO 1 _ 6 � I I; I - I I ... PH. IS, CA 956168 - _ 9• DIELECTRIC COUPLERS.*0 CONNECTING GALVANIZED RON PPE TO � � .: .. TER UNFS- 'L� � 480-44-935 I ATTACH HOT$CORD WA •. LI COPPER. .5. NEW Y 4'COD WATER LINE. - TO THE OwER SIURRD FOOT L _ I. FAX: 5 9 / yashakecoQT Lcom 9. NOT USED: . _ 6. NEW 1/Y COD WATER OWE R AL OR DE IN E - 7. . NEW 4'HOT WATER UNE . F OWPSRIK IIFM , - .. 1' I I gmai RY . A FEW 3/1'HOT WATER ODE. ._ NEW.' 9 I'" .. - - Description I .l Q I�. ( Date HSTO 6 9.� NEW 1/2'HOT WATER NINE � .. i I4stI I- I J6 I 12-09-t1t ISSUE FOR CONSIRUCIION NEW. 10. RiMUG CONTRACTOR TO RUN WATER LIES FROM FILTER - - .. Il TED :MXVI I 01-28-1 R - .5 REFERENCE FOOT PEDAL REV/1 ro ITEM r. - - - I L. II.'' NEW .y NEW Ot 29 15 ADD DROP IN HAND SINK,REV#2 TO ITEM PLUMBING CONTRACTOR TRACTOR ro RUN.WATER TEES FROM FILTER - L {{ I I . - 12 PLUMBING CONTRACTOR TO RUN 1/4'WATER LIES FROM - .. TENANT WATER ERMINE(WSU) FILTER TO ITEMS 57 1HRU REGULATOR Il INSTALL NEW MXVI MUDD VALW AT EXIST.SINK I CW HIN TOT OTY.70TAL - I , I I I _ ABBIL FIXTURE FA' FA EA FA. ALL WC1 WATER CLOSET 3.0 - 10 2 6.0 .. I L-1 UVATOfY 1.5 IS LO '2 4.0 i i I - 1 5 3-C SINK FAUCET 20' 2.0 10 1 3.0 - - 8. MOP SINK FAUCET 20 2.0 10 1 3.0 24 1-C SINK FAUCET 1.5 IS LO 1 2D 21 ICE MACHINE 1.0 - 1.0 1 1.0 ... I .I L 31 W1R SINK 15.� 15 20 I '2.0 - 31 NAND SINK 1.5 13 20 1 2-0 NAND SINK -1S 1.5 20 I 2A. J6F RAND SINK 1.5" IS 20 1 2-0 - 2 wx c aR u caonx TOTAL.WSFU 27.0 - a,EAsa1a ruunmot uela6 TOTAL GM 27A I. I .. - .. _ osueswors e[sols acnaxc -TOTAL HOT WATER DUMB GPM(11.5 WSFU 13A Q .. I,F--_--- .I 1i.I. _ DO NOT SCALE DRAWINGS. III I 1 ..SEAL PLUMBING SYMBOLS SYMBOL DESCRIPTION STBOL DESCRIPTION .'. I I. ., I I I M COLD WATER DCOTO DUAL DEAN OUT TO CRAOE .. I I 4. HOT WATER FCO FLOOR MEAN OUT Ca DIRECT WASTE(WALL) COTG CLEAN OUT ro(GRADE O DIRECT WASTE(FLOW) ERECT CONNECTION FROM ROgl-INro ,. -------- ------- ------- ------------- ---- ---- J 1 - EQUIPMENTPONiQUCONNECTION ------.--,I. ^---- I,- II ---IA\-- 11 NEWi ---.------- _ I ---.--------,- - NWECT WASTE FROM EQUIPMENT ro FLOW-01K II. I 11 .\ it PROJECT No. ®. ROORSWX(HNFGRATE) '..:'. ....0 I 'I WATER PLUMBING PLAN; - DRAWN.BY u i SCALE:1/4'_.1'-0' - REVIEWED BY DAU SEE SHEET P1-0 FOR PLUMBING SYMBOL SPECIFICATIONS E Q U I P .M E N T S C H .E D U L E M E C H A N I C.A L S C H'E D U L E DRAWING TITLE ITEM - WATER ROUGH-IN WASTE .ROUGH-IN GAS ROUGH-IN WATER PLUMBING PLUMBING CONTRACTOR TO VERIFY THAT FLOOR SINKS. ND CITY EQUIPMENT CATEGORY REMARKS HOT COLD HEIGHT DIRECT INDIRECT HEIGHT SIZE MSTU HEIGHT REMARKS /FLOOR DRAINS & WASTES CONFORM TO LOCAL CODES 4 1 THREE COMPARTMENT SINK (3)1-1/2- REMARKS RUN N.W.TO FLOOR SINK;MANIFOLD DRAINS PLAN,. NOTES I 1 PRE-RINSE FAUCET ' 2- 1/2'' 22- AND SCHEDULES ' 7 1 MOP SINK BY DINERS 2' 3' VERIFY REWREMENIS W/CONTRACTOR DIRECT ALL INDIRECT WASTES INTO FLOOR SINKS /HUB 8 ' sERWCE FAUCET /2 1/2• 42' 9 1 WATER HEATER BY C.C. VERIFY REOUREMENTS WARN C.0 DRAINS'S PER.LOCAL CODES. 21 I .ICE MAKER W/BIN 1/2' REMARKS 2)3/4' REMMKS RUN I.W.10 FLOOR S&K-FILTERED CW ROM 122 22 1 WATER FILTER,3-STAGE 1/2' 81' P.C.TO RUN CW TO REM 021 PREP SINK 1/2' 1/2- 22' 1-1/2' REMARKS P.C.TO RUN I.W.TO FLOOR SINK SHEET NO. COORDINATE LOCATION OF ALL ABOVE,CEILING PLUMBING 36B I Fl7E, D-1 WORK WA TER SOT SINK 8 DUMP SINK 2 1/2' 2'/22' R R� 1_1/2 ,_, 2 8' FILTERED TOEDRUN I.W.AO�FLOOR SINK WITH THE EXISTING AND NEW FIRE SPRINKLER PIPING, ' WATER FILTER.2 STAGE /2' 22' P.C.TO RUN CW TO ITELL/368 PRE-O Q 36F I DROP-IN HAND SINK 1/2' 1/Z' 22' 1-I/2' 78' P.C.TO RUN I.W.TO FLOOR SINK DROPS AND SPRINKLER HEADS. CE BIN,DROP-IN REMARKS P.C.TO RUN I.W.TO HUB GRAN 39 t HAND SINK ,/2' ,/2• 22' 1-1/2' '18' 57 2 STEgMQR 1/2' ROARING SHUT OFF.TO RE AT 22'A.F.F. ATEST REVISION:F.F. Q DIVISION.)5000 -:.MECHANICAL � � �• �1.6.AIR-CONDITIONMC EQUIPMENT{ff ANY NEW.EQUIPMENT IS SHOWN ON SHEEP M2-0) , �-. � ,24 DOOR AIR CURTAIN(IF NEW EQUIPMENT R SHOWN ON.SHEEP M2?O), ,' �- ,.. :� .� �� � � GENERAL�NOTES � � NEW INTERIOR 15000-GENERAL CONDITIONS FOR-MECHANICAL WORK _ .,...�. � _, :... :. � A NEW UNITS SHALL BE AIR-TO-AIR ELECTRIC AIR AS SCHEDULED ON THE DESIGN DRAWINGS.LIMITS WITH.-� A. UNITS SHALL BE NRNSHm.:W SINGLE INCREMENTS OF SUFFICIENT STRUCTURAL STRENGTH TO BE`SUPPoRIED FROM �.� .. -.:.... INTEGRAL ELECTRIC RESISTANCE.HGTQS�SHALL HAVE ASINGLE-POINT ELECTRIC CONNECTION.TOTAL .BO1H ENDS WITHOUT INTERMEDIATE SUPPORT.MULTIPLE UNITS SHALL NOT BE PERMITTED.UNIT C0.SING SHALL BE A �-:THE CONTRACTOR SHALL VISIT THE.SITE TO DETERMINE ALL EXISTING,CONDITIONS�.. �. ALTERATION FOR: . 1.1 MATERWS,AND WORKMANSHIP - - .. - � COOLING.CAPACITY OF THE UNITS SHALL BE AS SCHEDULED ON DRAWINGS.UNIT CABINETS SHALL BE '.MINIMUM OF 18 GAUGE 304 STAINLESS STEEL IN��ANUMBER THREE:FlMSH: .:PRIOR TO SUBMISSION OF BID PRICE . A PRODUCTS AND MATERIALS SHALL MEET.OR EXCEED THE OUNIIY OR REQUIREMENTS SPECIFIED OR SHOWN ON THE.DRAWINGS.' � CONSTRUCTED OF GALVANIZED STEP;BONDFRQED AND COATED WEIR flANED ENAMEL CABINET INSULATION' B. GALVANIZED FANS SHALL BE,FORWARD CURVED CENTRIFUGAL TYPE.DOUBLE�INLET DESIGN,WITH ZINC PLATED HUBS � �2;THE CONTRACTOR SHALL BE FAMILIAR WITH ALL,CONTRACT DOCUMENTS Of ALL 9 B.PROVIDE PRODUCTS AND MATERIALS.WHICH THE MANUFACTURER H0.S CERTIFIED AS APPROPRIATE TO THE. � B. -SHALL COMPLY WITH FLORIDA ENERGY CODE TRADES AND COORDINATE OTHER CONTRACTORS.. - APPLICATIONS SHOWN ON.THE DRAWINGS AND SPEOFlGTIONS THE UNITSNING SHALL NT(IF HERMETIC COMPRESSORS WITH SERVICE VALVES AND VIBRATION ISOLATION.11NTI3.. DOOR TANGENTIAL TYPE DUIPMENT COUPLING NNE SHALL NOT BE PERAlIT1ED,INLET SCREEN SWILL 6E : ®Qy- .. .SHALL HAVE DUAL COMPRESSORS AND DUAL REFRIGERATION CIRCUITS OR CAPACITY REDUCTION STEPS' � .. ' .. C.PROVIDE PRODUCTS AND MATERIALS.WHICH ARE SUPPORTED BY CONVENIENT,PARTS AVAILABILITY AND SERVICING. C, � �R{p� EAbS�NJPI��E.SSHVA��ORWARD-CURVED CENTRIFUGAL CLASS�1 TYPE THE OUTDOOR � C. DISCHARGE NOZZLE SWILL BE HKXI.FFFlCBNL'Y DISCHARGE PLENUM,:0f51GNEp SO.THAT THE AIR.LEAVES ON A 6�,� 3:DRAWINGS ARE DIAGRAMMATIC ONLY,FINAL ROUTING'OF DUCTWORK,PIPING AND EQUIPMENT LOCATIONS SHALL BE DETERMINED IN THE FIELD. ADDITIONAL OFFSETS. ThICAFEV, AIR FANSSHALL BE.OF IHE� PROPELI.ER TrPE,GCH DIRECRY DRNFN BY AN MHITENRY PROTECTED DEGREE PLANE AR CURTAIN CREATES A POSRNE AIR SEAL WTIH DIREC110NAL AIR FOIL VANE THE MANE.SHALL. .D..-WORKMANSHIP SFWJ.BE IN N.L RESPECTS.OF'THE HK;HESTQUAl1IY AND ALL CONSTRUCTION SHALL DE DONE ACCORDWG TO '� � � � � � '��� ELBOWS;ETG,SHALL BE:PROND(D AND INSTALLED WITHOIIf.ADDITIONAL COST TO�MOTOR.MOTOR•AND DRNE TO PROVIDE HIOHfl2 FAN OUTPUT WHEN JOB REQUIREMFNIS IXCFIDSTANDPRD�� - FAGIJTATE DEF1ECnON-OF AIRSTREAM�320 DEGREFS.UNR SHALL HAVE MULTIPLE SPEED MOTORS)TO CONTR01.� THE OWNER: �THE BEST PRAC7ICE.OFTHE'TRADE ALL SYSTEMS�SHALL BE MADE COMPIEIE'AND OPERATIONAL IN�FlRST CUSS WORKING ORDER:.� � FpN CM DEp � � � MR COWMN.GOWN FROM MA1(IMUN SPEED: � � .,: ..NRNISH ALL NECESSARY lABOfl AND�MATERUl3 TO CONSTRUCT A COMPIEIE SYSTEM. � �' � � :•- D. �COOUNGASYSTEM SIUd1BE.PROTE�TED'BY:LOSS OF CHARGE PROTECnON,�MGH AND LOW PRESSURE STAT, �p'pu aR CURFAINS SHALL CONSIST OF A STAINLESS Sn�1 CASING,CENTRIFUGALFAN,.RAISED SFAMLIIS SfEELIHLET.� � 4.ALLDUCTWORK�SHN.L diE CONSTRUCTED AND INSTALIFD:IN ACCORDANCE WII}i .1:2 OBTAIN PLL RERMITS AND INSPECTIONS REpUIRED BY UW FOR:THE COMPLETION OF THE WORK.. COST OFTHE FtEOUIRm � � COMPRESSOR MOTOR OVERLOADS,AND A TIMING DEVICE WHICH WILL PROHIBIT�THE�COMPRESSOR'MOTOR�. :SCRE0.! DISCHARGE NOZZLE.MOTORS)AND AN OPTIMAL T/2 INCH RECIFANABIE'FlLTER. �� � ��� � THE.LATEST'EDITION.OF SMACNA'STANDAROS.FORM.BEING SUBJECTED TO A STARTING CURRENT MORE THAN ONCE EVERY FIVE MINUTES.THREE PHASE ' PERMITS AND INSPECTIONS SHALL BE PAID BY THE CONTRACTOR.THE CONTRACTOR SHAH OBTAIN AND PAY FOR ALL.CERnFIGTES .." � �' �� :� E. MOTORS AT 1 2�HP 1075 RPM EACH SHML BE HEAVY DUTY TYPE EQUIPPED WITH PERMANENTLY. : UNITS HAVE PHASE-LOSS PROTECTION.THE UNIT HAVE AN AMBIENT AIR COMPRESSOR � / 'Sr THE HVAC CONTRACTOR SHALL COORDINATE ALL ELECTRICAL.A7C,'AND PLUMBING ' . OF APPROVAL,WHICH MUST BE OBTAINED PRIOR TO'FlNAL ACCEPTANCE.OF THE JOB. ALL MATERIAL AND.TABOR FURNISHED BY �-� � � - LOCKOUT SET AT 55 DEGREES:.CONTROLS-PROVIDE WALL MOUNTED,,HEAT/dwL ON-OFF-AUTO .-� �.�-: SHIELDED SLEEVE BEARINGS OF EQUAL SIZE AT tAdl END AND DOUBLE EXTENDED SHAFTS REQUIRING NO ... � ' ,REQUIREMENTS WITH THOSE SUBCONFRACTORS.. THE CONTRACTOR SHALL BEAN STRICT ACCORDANCE WITH THE RULE AND REGULATIONS OF THE STALE AND MUNICIPALITY,UTILITY �. � � THERMOSTAT:SMOKE DETECTORS SHALL BE PROVIDED BY OMSKW.16,INSTALLED BY'DM90N�15�AND� � ;OUTBOARD BEARINGS. •. � :.�. � � '�� - � � � '� - .COMPANIES,FLORIDA BUILDING CODE-2001,NATIONAL ELECTRIC CODE(NEC)AND THE NATIONAL;FlRE PROTECTION ASSOCIATION(NFPA).� - � � WIRED BY DIVISION 16000.LOCATIONS FOR.SMOKE DETECTORS ARE INDICATED�ON HVAC.PUNS �� '.� �23 INSULATION •� � � .- �� � � � _ 489,'BEARSES WAY 6:THE HVAC CONTRACTOR SHALL FIELD MEASURE EXACT SIZES AND VERIFY All -' E'� PROVIDE A ONE(1)YEAR WARRANTY ON THE COMPLETE SYSTEM AND AN ADDITIONAL FOUR(4)YEAR � A DETAIL W A3-MANIIFACTURED'BY OWEN-CORNING,MANNUF,�PITTSBURGN:CORNING;ARMSTRONG;OR APPROVED � :� OPENINGS FOR SHAFTS AND LOUVERS PRIOR TO SUBMISSION OF SHOP DRAWINGS SUITE B-S' 1.3 PROVIDE THE OWNER WITH THE FOLLOWING PRIORI TO FINAL APPL1CAnON FOR PAYMENT: � � � �� ��: � " FACTORY WARRANTY ON ALL COMPRESSORS.LOSS OF REFRIGERANL.WILL BE.REPUCED AT NO COST TO�' ..:. ' A PARTS 115T FOR Gd1 PIECE OF EQUIPMENT. � � � � (�LYFe� EOUAI.. INSULATION SUNDRIES PND:ADHESNES SWILL BE��MANUFACTURED'BY BENJAMW FOSTER,CHSDERS, : AND INSTALLATION. � � 02601 . ' .. � � - F. :BEFRIk YC81�YlAN�FC�fT`WYIHSUB'COOING COIL AND GAS.REHGL OPTION... .: NMASCO,OR APPROVED EQUAL. � �_. . ' B.ONE BOUND SET OF APPROVED SHOP DRAWINGS. � '- � �� � (!. INSULATE ALL SHEET METAL DUCTWORK EXCEPT EXH4115T.WCRYONK EXfDLNALLY�WITH 2"THICK R 6 MINIMUM) .� - 7.REFER TO ARCHITECTURAL REFLECTED CALING PLAN.FOR FINAL LOCATIONS OF - HYANNIS,MA C.ONE BOUND SET�OF OPERATING INSTRUCTIONS AND MAINTENANCE SCHEDULES FOR GCFI PIECE OF EQUIPMENT. � .� � � �,�] AIR DISTRIBUTION EQUIPMENT � .'� "�' � � ( DIFFUSERS,REGISTER,GRILLES;.THERMOSTATS.ETC.D.COPIES OF All WARRANTIES FOR EACH PIECE OF EQUIPMENT. � � � �' � � A�� NRNISH SUPPLY.AR.DIFFUSERS AND RETURN AIR GRILLES AN SdLEDUI£S.ON THE DESIGN DRAWINGS MANNLIE R�SERIES YICRIXJIE TYPE-100 INSULATION OR APPROVED EQUAL INSULATION 10 HAVE FSK:FACING AND Tls ppcWpR.epM,� m wn�µp - � ... .,, UL FIRE HAZARD CLASSIFICATION OF:FWA6 SPREAD 25,SMOKE DEVELOPED 50,FUEL CONTRIBUTED SO:.INSTALL caxrurm�u rx�oc sEacr nsnxwTox emxcuc METAL-NRE OR PRICE MAY BE SUESRTUTm.AS,AN EQUAL� � � � � � - 8:FURNISH AND INSTALL ALL INCIDENTAL ACCESSORIES-NECESSARY.TO:MAKE THE Ex�Rpkll�T[OWN�µD p®'µ mn..ux . 1.4 WARANIOVAL, D WARRANTIES - .. PER SMACNE FLARING AIOF E ENERGY EFFICIENCY CODE AND MANUFACTURER'S ARTS REQUIRING SYSTEMS COMPLETE AND CTOR SDY.FOR OPERATION.B. B... GRILLES;REgSTER3,AND DIFFUSERS SHALL BE FURNISHED AS.SCHEDULED ON THE DESIGN DRAWINGS.. G.CONTRACTOR SHALL BE�RESPONSIBLE FOR FURNISHING AND INSTALLING ADEQUATE AND PROPER INSULATION SAND- - - ouwlurrox a��TIC INIUxx,Td W RFD. A.GU4RANTEE ALL LIBOR AND MATERIAL FURNISHED FOR A PERIOD OF ONE YFAR-EXIENdNG.FROM THE TIME OF FINAL -, .- - -- xmax wr xrvxr aeon uxxm,wvvcel[vuxs ACCEPTANCE OF THE BUILDING. THE GUARANTEE SHALL COVER THE REPAIR OR REPLACEMENT WITHOUT ADDITIONAL COST 70 THE.' 1.8 DUCTWORK �, �- � •� � � �- MOISTURE-SEAL IN A MANNER THAT WILL PERMANENTLY PREVENT THE ACCUMULATION OF ANY OBJECTIONABLE 9.ALL WAG WORK SHALL BE,IN ACCORDANCE WITH APPLICABLE FEDERAL STATE AND. �MATERW.OR FAULTYWORKMANSHIP. � � A�GLASS FIBER DUCTBOARD WITH ANTI-MICROBIAL TREATED INNER LINING,EQUAL TO'TOUGH-DUCT'. INNER .. MOISTURE ON THE EXTERIOR OF AIR-CONDITIONING UNITS,REFRIGERANT PIPING,CONDENSATE DRAIN PIPING.AIR OWNER FOR ANY DETECTIVE ..' . � _ � - WCTS OR OTHER PARTS OF THE SYSTEM.CONTRACTOR SHALL CORRECT THE CAUSE OF LOCAL CODES. PROJECT ARCHITECT:ANY AND � � B.PROVIDE WARRANTIES FOR EACH PIECE OF MAJOR EQUIPMENT.WARRANTIES SHALL BE INCLUDED WITH THE OWNER'S FINAL DOCUMENTS LINING SHALL BE SEALED IN ACCORDANCE WITH THE MANUFACTURER'S RECOMMENDATIONS. OUCIBOARD SHALL FULLY REPAIR,WITHOUT COST TO THE OWNER.ANY DAMAGES TO BUILDING SURFACES.FURNISHINGS OR.EWIPMENT � ,10.ALL EOUIPMEM SFWL BE INSTALLED IN ACCORDANCE WITH THE MANUFACTURER'S DAVID A. UDKOW-' - BE 1-1/1'THICK,R-6.ALL FIELD:JOINTS'SHALL-BE SEALED WITH GLASS FABRIC AND MASTIC; � CAUSED.BY.CONDENSATION FROM TIi15'SYSTE/l;FOR THE FULL PERIOD OF THE:GUARANTEE ,.. - 15300�-�HEATING.VENTILATING AND AIR-CONDITIONING '. :. - ..� ... �� .. RECOMMENDATIONS: .. ' 1.1GENERAL':. - B. ADJUSTABLE SPUTTERS AND DAMPERS SFWl BE INSTALLED IN EVERY SPLIT AND BRANCH Dl1CT'AND SHALL BE. 2.6 TESTING - � ' '. - .... 1 �EI5259S� .. _ .. 1188 �N:91 7TSDALE.'AZ .. -- -` -- � � �' � - PROVIDED WITH LOCKING QUADRANTS�ON EXPOSED W IN ACCESSIBLE AREAS OF THE DUCT FOR EASE OR .� .. � � � � � � � 11..FlRE DAMPERS AND ACCESS PANELS SHALL BE INSTALLED AT ALL 2-HOUR RATED - A PROVIDE ALL LABOR,11AIERWS,.SERVICES.EQUIPMENT,AND APPLIANCES REQUIRED FOR THE FABRICATION AND INSTALLATION - OPERATION.ELBOWS.OR CHANGES IN DUCT DIRECTION GREATER nVW 45 DECREES SHALL BE PITIED WITH AIR:� �A CONDENSATE DRAINS SHALL RETESTED BY TEMPORARILY PLUGGING ALL OUTLETS AND FILLING THE SYSTEM WITH' pAN��AND FLOOR PENETRATIONS,REFER 70 ARCHITECTURAL DRAWINGS.FOR - � P.(�)614-3385;F.(480)614-0209 OF MECHANICAL SYSTEMS INCLUDING HEATING.VEMILATING,AIR-CONDITIONING-AND VARIOUS SYSTEMS AS INDICATED ON THE TURNS CONgSnNG OF CURVED AIRFOIL BLADES OR VANES; WHICH WILL PERMIT THE AR TO MAID ABRUPT' WATER T0.THE LEVEL OF.THEMGHEST VENT STACK.THE SYSIDA-MUSE BE INSPECTED AND ALL LEAKS REPAIRED .. %pp�TION LOCATIONS. � � : � E.dovidaudkowOwx.net. --.� •TUpHNS WI�HppUT APPRECUIBIE TURBULENCE AND THE LEST REPGTm .UNTIL THE WATER LEVEL DOES NOT DECREASE FORA PERIOD Of:24 FIOURS ... . :.: DESIGN DRAWINGS AND AS DUNNED IN THESE-SPECIFlGTIONS. - - � - � � C: FtD(IBLE WCIWORK SHPll BE ACOUSTICAL LOW-PRESSURE TYPE WITH INTERIOR LINER,METAL MF1DC. � � � PROJECT COORDINATION: �.8.- ADJUST AIR-CONDITIONING SYSIE115,VENTILATING`SYSIEILS,FANS;ETC.TO DETJVFRNOT LESS THAN THE :- �:� 12.THE HYAC CONTRACTOR FURNISH TO THE GENERAL CONTRACTOR ALL - :- B.EQUIPMENT AND DESIGNOF SYSTEMS INDICATED ON THE DESIGN DRAWINGS AND YJEMW THESE SPECIFICATIONS SHALL BE FIBERGLASS INSULATION WITH AN R-VALUE OF 6.0 OR GREATER,AND COPOLYMER SEAMLESS OUTSIDE SLEEVE. .REQUIRED AIR QUANTITY WITH QUANTITIES IN EXCESS TO BE SUBJECT TO'THE APPROVAL OF�THE.ENGINEER IF - - � INFORMATION REWIRED;FOR SETTING�OF WALL;.ROOF AND PARTITION OPENINGS FOR:� ��. . CONSIDERED AS'SPECIFlED-STANDARD"OF QUALITY:SUBSTITUTIONS SHALL BE OF EQUAL QUALITY. � THE ENTIRE FLEXIBLE DUCT ASSEMBLY SHALL BE LISTED IN ACCORDANCE WEIR UL-181 CLASS PAIR DUCT �- FOUND NOT NAVE OBJECTIONAEIIE.EFFECTS SUCH.AS NOISE DRAFTS,OR MOTOR OVERLOADS. � � HVAC WORK.THIS INFORMATION SHALL BE.FURNISHED IN.A TIMELY MANNER.SUCH BOB.JON ES MATERIAL SHE MAXIMUM LENGTH GO ANY FLD(DUCT SHALL BE e'-0'.INTERIOR DUCTWORK SHALL MEET THE THAT CONSTRUCTION SCHEDULE IS:NOT JEOPARDIZED. 1964 HOWE�L BRANCH ROAD SUITE.103 ' C.THE ENTIRE SYSTEM AND ALL COMPONENTS USfm HEREIN SHALL MEET All.STATE,COUNTY,AND LOCAL CODES AND �� �� FLORID MODEL ENERGY EFFICIENCY CODE � C. PRIOR APPROVAL BY THE ENGINEER OF�TESTING AND BALANCING CONTRACTOR IS REQUIRED:-SEE-THE SHOP � � - � � � 1 WINTER PARK;FL 32792: ORDINANCES IN EVERY RESPECT.THE CONTRACTOR SHAH OBTAIN ALL REQUIRED PERMTS,INSPECTIONS AND PAY ALL FEES. D.�ALL EXHAUST DUCTWORK SHALL BE GALVANIZED STEEL � DRAWINGS AND-SUBMITTAL SECTION.LEST AND BALANCE REPORTS BY NON-APPROVED CONTRACTORS CURL BE-- T3.THE�HVAC CONTRACTOR-.SHALL INFORM AND COORDINATE WITH THE OWNER ALL� : P:(407).421-5621,F:(800)571-5751 D.ALL EQUIPMENT;ETC.SHALL.BE NEW UNl1S5 OTHERWISE SPECIFIED,FREE OF DEFECTS AS SHOWN ON:THE DRAWINGS,AND � � � - REJECTED,. � � � � - ' E OFFlCEJRJJNiDA550CIATES®gmail.com - T.9 FIRE SAFETY CONTROLS - - NECESSARY INTERRUPTIONS TO EXISTING BUILDING SYSTEMS SERVICE THAT MAY - AS INDICATED IN THESE SPECIFICATIONS. � - � � D: THIS CONTRACTOR SWILL PROVIDE THREE(3)COPIES OF A 715T AND BALANCE REPORT TO THE ENGINEER Ai-. � ..AFFECT THE NORMAL OPERATION OF OCCUPIED PORTIONS Of THE BUILDING.THE A INSTALL SMOKE DETECTOR FURNISHED BY DIVISION 16 IN SUPPLY AND RETURN-AIR DUCTS.DETECTOR SHAM TIME OF SUBSTANTIAL COMPLETION INSPECTION.THE TEST AND BAANCE BEFORE SHALL BE PREPARED BY A. - E ALL MATERIALS SHALL BE FABRICATED AND INSTALLED IN A NEAT AND PROFESSIONAL MANNER WITH THE COORDINATION OF ALL� - UNIT - - � OWNER SHALL BE INFORMED OF ANY INTERRUPTIONS AT LEAST TWO(2)WEEKS IN. - � PROJECT ENGINEER: . - ' SHUT UNROFF WHEN ACTIVATED. � . . .. - INVOLVE TRADES TO AVOID INTERFERENCES AND DELAY DUE TO LACK CONTRACTOR CERTIFIED BY ASSOCIATED AIR BALANCE COUNCIL,WTIIONAL ENNR CK OF COORDINATION.N0 ALLOWANCES WILL BE MADE FOR � � � - � � ' - A PROFESSIONAL ENGINEER��REGISTERED IN THE FI THE STALE ODRIDA. ONMEMAI-BALANCING BUREAU OR ADVANCE. �. - � .... '. ,. � � - .Y V KULKARNI,F.E. REWORK DUE.TO COORDINATIONDIFFICULTIES OR INTERFERENCES BETWEEN INVOLVED TRADES.' - - .14.THE:HVAC CONTRACTOR SHALL COORDINATE WITH THE GENERAL CONTRACTOR 1.2 SUBMITTALS �- - � 2.0 VIBRATION 601ATION : .. .. E.�THE TEST AND BALANCE REPORT SHALL BE TYPEWRIFlEN AND CONTAW.THE FOLLOWING.DATA.. CONSULTING ENGINEERS• .. 1: DATE,TIME,WEATHER,WHEN TEST TAKEN. - PHASING:REONREMENIS OF THE PROTECT. A.SUBMIT FOR ENGINEER'S.APPROVAL;SHOP-ORAWINGS,AND MANUFACTURER'S DATA FOR ALL NEW EQUIPMENT AND FIXTURES � � A All BLOWER UNITS AND'NBRATING TYPE EQUIPMENT SHALL BE PROPERLY FITTED WITH.MASON INDUSTRIES VIBRATION.� � � � - MECHANICAL&ELECTRICAL - PRIOR TO PURCHASE AND/OR FABRICATION.SUBMITTAL PACKAGE FOR FNAC EQUIPMENT SHAM A150 INCLUDE QUAIFICATIONS ISOLATION EQUIPMENT SIZED IN ACCORDANCE WITH EQUIPMENT WEIGHT AND DUTY. - 2 AIR CAPACITIES AT EACH UNIT INCLUDING OUTSIDE AIR (ENTERING AND IFANNG.DB/WB).- OPERATING SEQUENCE OF EXISTING HVAC ROOF TOP�UNITS .. - 3. STATIC PRESSURE THRWGN UNITS AND UNR COMPONENTS. � - AND IT FOR ENGINEER'S OF PROPOSED TEST AND WINGS. .D MANUFACTURER'S 'S D SUBMITTALS WILL NOT BE RENEWED WITHOUT - A.B. PROALL IDEBLOWER FLEER IBLEUNIT CONNECTORS G ALL SUPPLY AND RETURN CONNECTIONS 1b AIR CONH.MASONING INDEQUIPMENT 4. MOTOR OPERATING VOLTAGE.AND AMPERAGE LEACH EXISTING ROOFTOP UNIT SHALL C ROOF ED TOP WITH.A SINGLE THERMOSTAT - 39371 SPANISH BAY PLACE - - TEST ANDBALANCE DOCUMENTATION.QUALIFICATIONS G MULTIPLE TEST AND BALANCE CONTRACTORS IS ACCEPTABLE(TO CONSISTING OF HEAVY CANVAS OR.NEOPRENE FABRIC WITH AIRTIGHT SEAMS AND CONNECTIONS TO THE EQUIPMENT. 5. DRIVE TYPES,SIZES AND SPEED RANGE. - � - � - � - SUITABLE FOR HEALING AND COOLING EACH THERMOSTAT WILL CONTROL THE DAVIS,CA 95616 ACCOMPLISH COMPETITIVE BIDDING OF.WORK).SHOP DRAWINGS,FOR EQUIPMENT REQUIRING ELECTRIC POWER OR CONTROL WIRING -ROOF TOP UNIT DEDICATED TO THAT SPACE.THE THERMOSTAT SHALL BE - PH. 602-432-9788: 6. IDENTIFICATION OF AIR DEVICES WITH DESIGN CET/AND ACIINl CFM. CONNECTIONS,SHALL INCLUDE COMPLETE WIRING DIAGRAMS' - � � _ - 2.1 Mi FILTERS _ � - � � � -.- � � � PROGRAMMABLE AND SHALL INCLUDE OCCUPIED/UNOCCUPIED SETTINGS. � - 'FAX: 488-445-9935 B.CONTRACTOR SHALL PROVIDE THE ENGINEER 7W0 2 SETS OF COMPLETE HVAC AN-BUILT DRAWINGS AT THE TIME OF A FILTERS SHALL BE 27 FIBERGLASS'MEDIA 30%HROWAWAY TYPE IN A RIGID FRAME WITH A SUPPORTING MAZE ACROSS F ADDITIONALLY,SYSTEMS DRAWINGSCLEARLY MARKED TO IDENTIFY LOCATION OF EQUIPMENT AND AR-DEVICES - - - E yashakeco®gmail.com - () � � TESTED SHALL BE FRONDED ALONG WITH THE WRTITEN LEST AND BALANCE REPORT. - � 2.EACH EXISTING ROOF TOP UNIT SHALL BE PRONGED WITH AN OUTDOOR AIR - - SUBSTANTIAL COMPLETION.AS-BUILTS SFUIl BE PROVIDED ON REPRODUCIBLE VELLUM AND AUTOCAD DRAWING FILES(IF� � - BOTH ENTERING AND LEAVING SURFACES.SUPPLY ONE COMPLETE SET OF FILTERS AFTER OWNER'S FINAL . - ECONOMIZER.THE UNIT SHALL BE EQUIPPED WITH ALL NECESSARY CONTROLS TO ISSUE HISTORY ACCEPTANCE FARR�30 27 EXECUTION- - - POSSIBLE).AS-BUILT ORAWOKSSHALL CONSIST OF ACCURATE"AS-BUILT'RECORDS OF THE INSTALLED WORK.THE PROTECT WILL NOT /30 OR EQUAL. „ � � � -� : � � � OPTIMIZE COOLING WITH OUTSIDE AIR-- -BE COMPLETEAC UNTILOMPLETION. TION. S-AS-GUILTS ARE PROVIDED. - - E ALL LOCATIONS OF EQUIPMENT.DUCTWORK PIPING,ETC.INDICATED ON THE DRAWINGS ARE DIAGRAMMATIC AND 3.ANY CALL R.THE UNIT WHEN OAT IS LESS THAN 68-DEGREES F ADJUSTABLE Date Description - 2.2 ACCESS DOORS - � � � SHALL BE FOLLOWED AS CLOSELY AS POSSIBLE70 THE PUNS SUBJECT 70 BUILDING CONSTRUCTION AND - - SHALL CAUSE 1ME.EXISTING ECONOMIZER DAMPERTO MODULATE FROM MINIMUM) P' .. C.MAINTENANCE MANUALS PROVDE.COMPIEIE MAINTENANCE MANUALS(3 REQUIRED)ON All NEW EQUIPMENT.ORGANIZE - � - INTERFERENCES WITH OTHER -TRADES.ALL WORK-SFWlBE INSTALIID'TO�ENSURE MAXIMUM HEADROOM, - - 12-09-14 ISSUE FOR CONSTRUCTION - OPERATING AND MAINTENANCE DATA INTO DURABLE SETS W MANAGEABLE SIZE BIND PROPERLY INDEXED DATA IN INDMWN, A FURNISH IN DUCTWORK AS INDICATED AND WHEREVER NECESSARY FOR PROPER ACCESS TO ALL INSTRUMENTS, .BALANCED OPERATION AND DURABLE AESTHETIC APPEARANCE CONTRACTOR 6 RESPONSIBLE FOR ANY FIELD - TO FULL OPEN � POSITION TO MEET THE COOLING DEMAND. INABILITY TO MEET'• HEAVY-OlI1Y,2-INCH,3-RWG VINYL-COVERED BINDERS WITH POCKET FOLDERS FOR FOLDED SHEET INFORMATION.MARK - CONTROLS,FIRE DAMPERS MOTORIZED DAMPERS AND EQUIPMENT AND FOR CONVENIENTINSPECTION,MAINTENANCE BALANCE OPERATION REQUIRED TO PROVIDE ST APPROVED AND E.0ON FUNCTIONAL INSTALLATION.IS RESP.. THE COOING REQUIREMENTS WITH THE DAMPER AT FULL OPEN POSITION SHALL - APPROPRIATE IDENTIFICATION ON FRONT AND SPINE OF EACH BINDER.INCLUDE THE FOLLOWING TYPES OF INFORMATION. THE - AND REPLACEMENT OF SAME SIZE TO BE AMPLE FOR USAGE OPENINGS TO:EIE�REINFORCED ON ALL SIDES WITH� - - - - � -- � CAUSE THE UNIT T0. SWITCH 7O MECHANICAL COOING. DECREASE IN�OAT.TO INFORMATION RILL BE TURNED OVER TO THE OWNER AT TIME OF SUBSTANTIAL COMPLETION: � MATERIAL OR DUCTWORK.IN WHICH DOORS ARE INSTALLED. B. NOT ALL COMPONENTS REQUIRED.FOR COMPLETE INSTALLATION ARE SHOWN ON THESE DRAWINGS REFER TO - -�-.65F DEGREES SHALL CAUSE THE.UNIT TO RE ERT TO FREE COOLING MODE.NOT INSTALLATION REQUIRED. INSTRUCTIONS.A SCHEDULES AND APPLICABLE GOWN ON THESE DRAWINGS, INFORMATION, 4.WHEN OAT IS SHALL CAUSE 68 UNITDEG T R ADJUSTABLE ALL COOLING SHALL 1.OPERATING AND MAINTENANCE INSTRUCTIONS. � - B. HARDWARE-USE VENTWK HARDWARE THROUGHOUT.ALL DOORS TO BE HINGED WITH BRASS PINHINGES AND WITH - INCLUDNG REOUIRm'CONNECTIW LOCATIONS;hP6 AND SIZES:� - � � { ) ' 2.SPARE PARTS UST - - - � � QUIGC. OPENING LATCHES AS FOLLOWS: - � � � BE MECHANICAL .. - .. . . ,,.1,COPJES.OF WARRANTIES _ _ •.,_ . C CONTRACTOR SHALL BE RESPONSIBLE FORNRN6NING.AND INSTALLING ADEQUATE AND PROPER INSULATION AND S.ON A CALL FOR HEATING FROM THE THERMOSTAT,THE EXISTING ECONOMZER _ - 1. RGCH-IN.DOORS TO BE 18'HIGH.. MOISTURE-SEAL IN A MANNER THAT WILL PERMAFIETJILY.PREVENT THE ACCUMULATION OF ANY OBJECTIONABLE 4.WIRING DIAGRAMS- - 2 TWO(2)1150 HINGES W/ONE 190 LATCH. - - - MOISTURE ON THE EXTERIOR OF AR-CONDITIONING UNITS;REFRIGERANT PIPING,CONDENSATE DRAW PIPING;AIR - DAMPER SHALL MODULATE TO LYS MINIMUM POSITION.ON A FURTHER DROP THE - S.INSPECTION REPORTS AND APPROVALS' � � � - � � � � � - - DUCI3.OR OTHER PARTS OF THE SYSTEM.CONTRACTOR SFMil CORRECT THE CAUSE OF ANY CONDENSATION AND FIRST STAGE HEATING SHALL BE ENABLED.WE A CONTINUED DROP IN 6.SHOP DRAWINGS AND PRODUCT DATA - � - C. ACCESS DOORS(HARD SURFACES)'CONTRACTOR SHALL PROVIDE HINGED ACCESS DOORS(MIN.12 Y121 FOR FULLY REPAR,WITHOUT COST TO THE OWNER,ANY DAMAGES TO BUILDING SURFACES,FURNISHINGS OR - TEMPERATURE,THE UNIT SHALL MODULATE.THE SECOND HEATING STAGE ON TO - - - BNAPEltS; VALVES,ETC:WHERE FLOORS,WALLS,'AND CENNGS'MUST tiE-PENETRATED TO ACCESS MECHANICAL - EQUIPMENT CAUSED BY CONDENSATION FROM THIS SYSTEM FOR THE FULL PERIOD OF THE GUARANTEE.SYSTEM SATISFY THE SPACE _ - 1:3 TRAINING SERVICES ACCESSS.FINISOARS SHALL BE COORDINATED THROUGH THE OVIDE HINGED ED OWNER'S ORS(MIN.12-IVE TO MATCH � - � - - ATHOROUGHLY INSTRUCT-.THE OWNER'S PERSONNEL DURING NORMAL-WORKINGIIOURS ON.START-UP AND SHUT-DOWN � SURROUNDING FINISHES.FIRE RATED ACCESS DOORS IN FlRE.RAZED WALLS OR.CEILINGS SHALL BEAR A UL LIBEL - � D. ALL PENETRATIONS SWILL BE PATCHED AND FINISHED 70 MATCH SURROUNDING SURFACES FINISHES ALL 6.DURING UNOCCUPIED EXISTING OUTDOOR AIR DAMPER ' �EWIPMENT OR PIPE PENETRATIONS THROUGH WALLS;ROOFS AND FLOORS SHAM BE SLEEVED�AND.SEALFD;SO - 'SHALL BE CLOSED AND HE.UNIT FAN OFF.THE FAN SHALL START AND THE - PROCEDURES,TROUBLISHOOTING PROCEDURES,SERVICING AND PREVENTATIVE MAINTENANCE SCHEDULES AND PROCEDURES. � FOR FIRE'RATING REWIREMEM. - - � .AS TO BE WATER AND AIRTIGHT. - - 'HEATING OR COOLING SYSTEM SHAM BE ENERgZED-AS REWIRED.70 MEET THE REVIEW WITH THE�OWNER'S PERSONNEL THE DATA CONTAINED M THE OPERATING AND MAINTENANCE MANUALS.SCHEDULE - � - - - � - - � - �- - � SETBACK HEARNG/COOLING TEMPERATURES. -THE TRAINING WITH THE OWNER.PROVIDE AT LEAST 7-CAMS PRIOR NOTICE TO ARCHITECT/ENGINEER. - � 23 MIRY FANS E CLEANING TESTING AND ADJUSTING:THE CANTINCTOR,AT HISIXPENSE.SHALL-CLEAN;REPAIR,ADJUST,CHECK, - -1.4 SYSTEM IDENTIFICATION- � - � � - � - - - - - BALANCE AND PLACE IN SERVICE THE VARIOL6.SYSTEIAS HERON SPECIFIED WITH THEIR L RESPECTIVE EQUIPMEM, 7.THE UNIT.CONTRAS SHALL NEVER ALLOW SIMULTANEOUS - - --A PROVIDE IDENTIFICATION LABEIS.ON OR NEAR EACH PIECE OF MAJOR:EQUIPMENT AND EACH OPERA71ON4L DEVICE AND A CONTRACTOR SHALL FURNISH AND INSTALL CENTRIFUGAL FANS OF Slff AND TYPE CALLED FOR ON DRAWINGS. ACCESSORIES AND PIPING HE SH11l FURNISH ALL TABOR;LIATERMl3,EQUIPMENT,AND TOOLS REQUIRED TO - HEATING AND COOLING OPERATION: : - - DISCONNECT.THE LIBELS SITAR BE CONSTRUCTED OF ENGRAVED PLASTIC LAMINATE SIGN OR PLASTIC EQUIPMENT MARKER - B. FANS SMALL BE RAZED AND CONSTRUCTED TO BE CAPABLE OF OPERATING AT STATIC PRESSURES OF OS"ABOVE PERFORM TESTS REQUIRED EW THESE SPECIFICATIONS AND BY THE GOVERNING AUTHORITIES. - - PERMANENTLY SECURED TO EQUIPMENT.THE LLTTQLING SHALL BE A MINIMUM OF.1/2 INCH HIGH FOR EQUIPMENT NAME AND - DESIGN TOTAL-STATIC PRESSURE AT SCHEDULED CFN.THIS APPLIES TO ALL FAN COMPONENTSINCLUDING THE �. F. NO WORN SHAM BE CONCEALED INN.PROPERLY INFECTED AND.TESTED: � � :SYMBOLS & ABBREVIATIONS : - MOTOR.FANS Stall BE FURNISHED WEIR DRIVE TO PROVIDE DESIGN PERFORMANCE- �� 3/B�INCH FOR EQUIPMENT INFORMATION. � - - � � - � END OF SECTION 15300 - - - - I�� R �NUMBER. 2�(„)�-� BALL VALVE S L S VOLUME.DAMPER - 1.S HANGERS AND SUPPORTS REVISION- - - � .� .. - � - . A. PROVIDE ALL NECESSARY DUCTWORK;PIPE SUPPoRIS,HANGER RODS;CLAMPS AND ATTACHMENTS TO PROPERLY THERMOSTAT VD - GLOBE VALVE I---�� canln port OT CASE INSTALL AND SUPPORT DUCTWORK,PIPING AND EQUIPMENT FROM THE BUILDING STRUCTURE PROVIDE ANY � � " -� -S I S FIRE DAMPER orvavoxs�r nrt.ax slc o rroisr TIE,ux>Ilrccr ANGLE IRON OR UNISNUT AND SUSPENSION RODS REQUIRED TO INSTALL EOUIFMQTT,PIPWG AND DUCTWORK. � � ��� � :. � -®�� HUMIDISTAF ��-+ osusr�xcts�011'imyy��F B. ALL SUPPORTS EXPOSED W OUTDOORS-SHALL'RECLEANED.PRIMED AND PAINTED TO PREVENT RUSTING.FINISH .. � .. - .... - ..'r� -r BALµd SMOKE DAMPER . FD - COLOR AS SELECTED BYOWNER. � - �. - _ _ ' NG VALVE SII--��� S . -.. '� .SMOKE DETECTOR� �� � .. - :. ��Dy DO NOT SCALE DRAWINGS.� G.THE USE�OF BAl1NG WIRE OR PERFORATED METALSTRAPPING S NOT ACCEPTABLE FOR SUPPORTS.. � - � - � .. .. -.. ® ..CONNECT TOIXISTING EXTENT OF R � BUTTERFLY VALVE� - EXISTING -�i-� �-� SEAL. .. TO REMAIN EAIOYAL : �-�-� 2--WAY CONTROL VALVE.. 4 {Jf)fJf� EXISTING TO SUPPLY AIR �� - Ktcccc�4 BE REMOVED FFLOW .. .. - . J� 3 W CONTROL VALVE �- RETURN/EXHAUST AIR DUCT�W/ M. DIRECTION 0 ACOUSTICAL LINER - .... _ :.. .. . .. .. .. _ UC - UNDERCUT-DOOR` . FINISHED �j DUCT/PIPE DROP REDUCER AFF ABOVE � .. ATC^� �. AUTOMATIC TEMPERATURE ry 1n RDI .. CONTROL �� ..DUCT/PIPE RISE � RF TRANSITION Nn , CMTS PER.MINUTE BRANCH CO .. MAIN BUNKED . fM CUBIC FEET DUCT REMOVED AND .�. . CONNECTION � � N OFF .� NOT TO,Srel c - . CARPED DUCT/PIPE . - . OA OUTSIDE AIR PROJECT No. RA .'RETURN AIR - III - i (SIN TING CT/PIPE(SINGLE LINE) SIP BRANCH . TAKE-OFF DRAWN BY. - . RH RELATIVE HUMIDITY EXISTING DUCT/PIPE TO BE REMOVED REVIEWED BY DAU . VD. VOWME DAMPER � (SWGLE LINE) .. 90'BRANCH TAKE-OFF EF EXHAUST FAN \� (RECT.TO ROUND), DRAWING TITLE RETURN/EXHAUST pp . REGISTER .SKY BRANCH TAKE-OFF MECHANICAL . TYP�� TYPICAL " � . . .. SA SUPPLY AIR �_� (BELLMOIIIH) . DIFFUSE AR SPECIFICATIONS FD. FIRE DAMPER 9x9 i` DIFFUSER SMOOTH RADIUS� AND TEMP TEMPERATURE A-150 11 � �W � /1N D�SCHEDULES. FPM FEET.PER MINUTE 1 .���///.•11 ' UC. � UNDER CUT � � � � ELBOW W/ . .. _ CIRCULAR SUPPLY. � TURNING VANES .GPM: �GALLONS�PER MINUTE �-oO, AIR DIFFUSER W _ H. HUMIDIFIER I - 'RETURNBOW AIR SHEET NO. DUCT.DP W M 1-0 MS CURE MESH-SCREEN. � - � � . AIR DISTRIBUTION DEVICE LEGEND SUPPLY AIR DUCT , , .. GOWN. - (2)-%-(QUANTITY)-TYPE � BET./IX LATEST REVISION:H.AIR DUCT Q -%XX-NECK 512E-FLOW RAZE(CFM) _ � DOWN. . EXISTING ROOF TOP'. UNIT :SCHEDULE .ALL HVAC ROOF OR EXTERIOR WALL PENETRATIONS ARE TOB�E NEW INTERIOR �* . , _7= CFM CAS HEAT DATA ELECTRIC DATA uNlr ELECT• HEAT `COORDINATED THROUGH THE LANDLORD. ALTERATION FOR: CFM COOLING CAP: BASED ON p O O W ' UNIT - WEIGHi TOTAL OUTSIDE MBH STAGEpum. uwr VOLTAGE ourpur NOTE: HVAC SUBCONTRACTOR MAY ADJUST: DUCTWORK .SIZES BEWf0U1N BFWIa/M: Loa-eBWW>M r'u'�1WWTM STAXWm 4S' SEER LBS SUPPLYAIR INPUT OUTPUT V P Hz MCA Max Breaker KW FLA. 'MANUFACTURER MODEL - g caRECRaY AMU sw w/ IXI'WMN XFcmw' IECYAR MROY0 TO ADAPT.'TO FIELD CONDITIONS. DO NOT REDUCE DUCT,.: MODEL END RAPS Mw mBw IXMt O191D. : BOOT COMUlla- RTU-1 EXIST 11.0. EXIST. 4,000 661 250 20.3 10.0. 208131 60. 48/48 60 amps N/A .N/A THANE YCH7 20B3HOEB IMO ma OWN • m AREA. L}ti'.l.$:T,I=. ROM BRANCH DOLT TAKE DIES SEE ARCHITECTURAL REFLECTED' CEILING. PLAN,.. SHEET A2=3; -' LLMWAMRECTANaB muanXRT�mWALL , TO .COORDINATE. MECHANICAL TO CEILING GRID, LIGHTS, ETC, � CAFE.' W MUM WIN ME HUD"STAMMID FE/RAES i au,.BTATheUIWve..- ' �.. 1. xEO=raue fw9RT iD YNYff ALP ICXARS .. ,.. �. .' .: � � `� �:'� .. . z PAEaeumXacsmranaruaxmvG. SPECIFICATIONS. SUITE 489BEARSES.WAY RECrAXWlAR w 1.a.NSIRUM.IFXGYr DUTY GQVANIED ." : 'SUITE B-5 SEE SHEET Mt, O FOR L SYMBOLS:AND MECHANICAL.SPECIFICA ImL nrWiwc 45 ECTANaLM 4 GALV-OVNMRU T MW DAMPER WIMHT FITTING - rA1�=aF - . YOOFL I✓81® G9QIDFG N MMI"NEMMGE AT DAMPER PIVOT PONTS. . RFLT NMAR BRANCH aACT TAW-OFFS - - . .. 1 FIEF W W1Y XARDNARE iTR ARY/G1RW5 YM . � �� � . MECHANICAL CONTRACTOR TO .COORDINATE ROUGH. INS WITH . , HYANNIs MAozso� , . - THE ELECTRICAL' AND' PLUMBING CONTRACTORS: OXYdA9?D'SMOL ME MIRE. E.. . .. .. rxls oaarOa Pri1TAxS mvrmcxlm wmvA na rrmz-o uumsB&%Dav THIS' TENANT SPACE HAS A DUCTED: RETURN, AIR SYSTEM. ANDBMW. ` . - .: INImN WY RVSAT M IUBRaY aNPW AALUHE LAWS DOES NOT HAVE A RETURN 'AIR PLENUM. OUTSIDE.AIR CALCULATION:, PROJECT ARCHITECT: DESIGN PER MECHANICAL CODE'TABLE 403J . .. � .: � - . DAVID A. UDKOW O4 BRANCH CONNECBON.DETAIL AIR. DISTRIBUTION SCHEDULE oo�PANTT..CALcuLArow 55 PERSONS.ul11TED`Br ESTIMATED OCCUPANT CALCULATION:15 PERSONS 1 85259SCOTTSDALE, MARK MANUFACTURER MODEL TYPE. MATERIAL N07E5 .. 55PPERSONSCX 7..5 CFM PER PERSON. .. 15 PERSONS:X 7S CFM PER PERSON' - u kow®cox.net - 11881 N 1 'AZ UPANCY - .P:(480)614 33B5,F.(480)614 0209 (OR EQUAL) .E Banda d .413 CFM TOTAL-OUTSIDE'AIR REQUIRED:FOR DINING AREA 113 CRI TOTAL-OUTSIDE AIR REQUIRED FOR DINING AREA.. ... CD1 PRICE MID CEDING DIFFUSER,LAY-IN ALUMINUM I:2.3,4,-6.7 . . 2' Y Y CD2 .PRICE ARID' CEILING DIFFUSER,SURFACED MOUNTED ALUMINUM 1,2,3,4,5,7- - PERSONS X 7S CFM PER PERSON" -: 661 CFM TOTAL COMBINED OUTSIDE AIR FOR PROBOB JONESJECT I, MAX MAX MAX . SUPPORT FAppuFFI. - SR1 PRICE- SDG SPIRAL DUCT GRILLE.SURFACED MOUNTED ALUMINUM 1.3.4.S.7 60 CFII TOTAL-OUTSIDE AIR ORDER LINE EXISTING R1U-1 .. . SUNDINSIDEIRUCRXE'UR)� .. - ALL SHEET METAL DUCT _ FOOD AND SMOOTHIE ONES 64 HO ARK.FL.AD;92f1E 103' :. : 19 WELL B WINTER (ROUND OR RGI PRICE 80 RETURN GRILLE.,LAY-IN ALUMINUM 1,2,3,-6.7 5 PERSONS X 15 CFM PER PERSON - P:(407)421-5621.F: 800 571-5751 RECTANGULAR)IS TO BE RG2 p 60 RETURN'GRILLE SURFACED MOUNTED ALUMINUM ,,2.3.6:7 75 CFM TOTAL-OUTSIDE AIR FOOD AND SMOOTHIE AREA E:OFFlCE.JRJJANDASSOC TFS®gmail.com . . - WRAPPED WITH .. . WILD E1BOw FOIL FACED INSULATION.. - - - NOTES: NOISE CRITERIA NOT TO EXCEED.25. _ . PROJECT ENGINEER- , ,..R7N6fOw : - ... 1. - AS REWOL - .. 2. .CONTRACTOR TO COORDINATE BORDER WITH CDUNG TYPE'(LAY-IN OR GYP. ��-_ -�- _ .� -.. -� II��.: L KARNI,P E .. BD) ..--- __ .. -- --•.; ....I 1. MECHANICAL 8 ELECTRICAL YVK I CONSULTING (FEX TF 3.. REFER TO WAC FLOOR PLAN FOR CFM- I I y oli V � FOR DIFFUSER 4. AIR DEVICES ARE 4-WAY THROW(UNLESS NOTED OTHERWISE ON DRAWING). ! I CFM 'I - � 39371 SPANISH BAY PLACE .. 95616 . _ .!. 7 I FAX 602-432-9788 480�445 9935 NIaAwRt) .5- AIR DEVICES ARE TO BEE-SUPPLIED WITH O.B.D. ,,I I I _ 6. NOT USED. (.I !i -- - - I - E:.YashakecoOgmail.com �j \\ 7- APPROVED ALTERNATE MANUFACTURERS TAUS AND METAL AIRE. 16 I�I I' . ISSUE HISTORY . 8•.. DEVICE IN THE CUSTOMER AREA ARE TO BE FACTOR!PAINTED WHITE AND (. ___ . . .. DEVICES M THE PREP AREA ARE TO BE FACTORY PADDED WHITE UNLESS I I I I 9 - _ Description NOTED OTHERWISE i 35_ - ' I - 102 t 09-,4 ISSUE FOR CONSTRUCTION _ , - - �� - g DEVICES BR THE.RESIROOYS ARE TO BE FIF1D PAINTED THE'COLOR OF THE I CFN 22 I CEDING. I ' 1 YA101RN SIG 1 PF37:FOOT. 1, I o a - xl O CEILDC DIFFUSER BRANCH MM W/F0 CONNECTIDN ` I �-- MECHANICAL KEYNOTES:_® j ! J 27D ff I I -- _ 1: EXIST-RTU_,. ._-2DU -- - - 175 2. EXIST.12'x43•INSULATED SHEET METAL SUPPLY ' " .. cFY _ AIR Mlcr DowN FROM EXISTING RTU-I. _ CFM 3. EXIST.12'.42'SHEET METAL RETURN AIR DUCT' DUCT WITH SHEET METAL DOWN FROM EXISFNG.RTU-1.C4P BOTTOM OF � I� 17 . -. - 4. NEW SMOKE DETECTOR. .. ..5. NEW-walk INSULATED SKEET METAL RETURN22 . - AIR DUCT INSTALLED INTO SIDE OF EXIST.SHEEP' . - . . METAL RETURN AIR DUCT. - I 14 - - __�Y b- 6. NOT USED. - ! I ___ _ -_-- - -. Ii. wNnasTon S_s mmiac Aa '______ . __ ouaascra Ar rXa . 7. NEW BlRA INSULATED SHEET METAL RETURN AIR i4 I I 7 .. I �001 w am mac.vn' DUCT.. IST. NEW l2'xl2•RETURN AM ORILLE . RTU-1 1 (( WIN(5. .9. NEW 24'x24'RETURN AIR GRILLE:'.• (. - t I II - .. - i .. i r.<. SEAL r T- L�I DO NOT SCALE DRA . 10. EXIST.30'x12'"INSULATED SHEET METAL SUPPLYAIR DUCT. - I ., 11. EXIST.42'x12'INSULATED SHEET METAL SUPPLY : ( TILL. 2aiF F 2 AIR DUCT.. Ili - 12. EXIST:INSULATED SHEET METAL TRANSITION - ki -. . , C a SUPPLY AIR DUCT. 2001 T it 43D CFM 21 . 13. NEW TWOLk.'INSULATED SHEET METAL SUPPLY CM .. AIR DULL. - O . O NOT USED 14. �T8-M.DL4RATFR SHFFT METAI.SUPPI:Y AIR. ALL SHEEP METAL DUCT ,5. EXIST.6-DIA INSULATED FLEX DUCT. 11 (ROUND OR 16. NEW 6'da INSULATED FLEX SUPPLY AIR DUCT. RECTANGULAR)IS TO BE 13 . WRAPPED WITH 1-1 2' 17. NEW 8'da INSULATED FLEX SUPPLY AIR DUCT.. FOIL FACED.INSULARON: I ---_, ' � 18. NEW 10'd'ro INSULATED F1D!SUPPLY AIR DUCT. .'f - . t9. NEW RETURN AIR GRILLE ATTACHED TO END OF - - f PROJECT N. 14 14 i �I P o �Dr IIBD ANGLE R RETURN AIR DUCT. - 17 STRUCTURAL STEEL 20.NEW SUPPLY AIR DIFFUSER ATTACHED TO END OF 1 17 _ 20D` f I I DRAWN BY SUPPLY AIR DUCT. ,1 -. ' If ' .REVIEWED BY DAU STRUCMML SR77 21.EXIST.10'MA INSULATED SHEET METAL SUPPLY I I 100 J� .. _ 7 CFL BDEDIYcstRTrcnAE AIR DUCT. CFM C I ! DRAWING TITLE . 22.EXIST.BU A.INSULATED SHEET METAL SUPPLY - i ....- 7­*-_­­­­­ :I r..: ... __._... _ _-._._. . AIR DUCT.. II. A ,1 NEW CONDITIONS I- --/ ---'_ -- 21 _ -- - -- --- -- VAC PLAN I I. _ _ I H 20 SCHEDULES D STRAP XAAYS:R. !� _ .._ ... I I - CFM 375 J - � CAE l j ._ ;::i 111 1 18 (D FOR saw sA AND?RAqw SMIOARD.S XAmax SBC Rvv R ' i ,8 -21 18`: -_�j i . . 21 0 W POP MNES ALLOXER USE SELF-TAPPING SLUT -_._..._.__,--_ YRAL SKEWS OV.Y. __... - SHEET NO 0coomWATEIMSIXUCIURA! NEW CONDITIONS M2-0 0 RET£TY gl9r SECTION OF�FOR ArTAOAORT. Oi Oucr HAN(It DETNL(LOW VELOOM HVAC SYSTEM PLAN _ _--_--'-_ = `__ _ _ ____ ---__=____ LATEST 510N.. Q ®c ®c SCALE 1/4'= 1'-0' - - `-' r' ST NEVI NEW INTER ' ALTERATION LIGHTING TING SYMBOLS FIXTURE SCHEDULE DIVISION 16000 ELECTRICAL - SPECIFICATIONS: - " . ,. � '.. � .. � � DESCRIPTION 'SYMBOL . . : . . .. ..'..- � 2'x 4'. FLUORESCENT FIXTURE RECESSED CEDING Ng1NIFD:-l1GHfOLIER RENOVATION NOTES: - - .. i.1 GENERAL � � � . � � C. WIRE AND GBLE � � F1 Ft� Rt!'. COORDINATE WITH BUILDING MANAGEMENT,LANDLORD,TELEPHONE;' A PROVIDE ALL LABOR WTERIAIS,EWIPNEM,FEES,ELECTRICAL PERMITS AND ALL NECESSARY REVS FOR : '. T. BRANCH LIRCUR.AND FEEDER CONDUCTORS SHALL BE COPPER 600 VOLT TYPE THHN/iFIWN. CONDUCTORS ❑O EOUA)1679-8131.8XP2GVLS32UNVH3F-735.3-18 MATE.LAMPS. .. . CABLE TELEVISION AND-ELECTRICAL L1TIl11V'COMPANIES;ETC.PRIOR TO COMPLETE ELECTRICAL SYSTEM. � � B12 AWG AND SMALLER SHALL BE SOLID. THE MINIMUM WIRE SIZE SHALL BE 112.AWG.UNLESS NOTED OTHERWISE 2'x 4' FLUORESCENT RGNTUGM FIXTURE RECESSED CEIl1NGN0UNTED. 'BID TO DETERMINE EXTEM OF NE W WORK REQUIRED TO INTERFACE � � '. 489 BEARSES WAY IF1 WITH EXISTING WORK'CONTRACTOR IS RESPONSIBLE FOR LOCATING; UGHfGIER(508)679 8131,#XP2GV1332UNVH3F 735 3 '32 WATT.' '�SUITE B$ B. PROVIDE COMPLETE SYSTEMS,REGARDLESS OF WHETHER EACH INDIVIDUAL COMPONENT 6 INDICATED OR NOT. � � 2 NO ALUMINUM WIRE WILL BE PERMITTED.. � LAMPS,WITH BATTERY BACK-UP, EQUAL :� 'AVOIDING'.'REPAIRING AND PAYING TO.CORRECT ALL,IXISTING SERVICES , - � : :DAMAGED DURING INSTALLATION OF NEW'E1.ECTRICAL�WORK. � HYANNIS,MA 02601`: . 3. ALL COPPER TAPS AND SPLICES B AWG OR SMALLER SWVl.BE FASIENNED WRH WAiENUf CONNECTORS. ALL C-=�IJIHONIA LAW PROFILE STRIP LIGHT.7Z232120GFDIOLS TANUUY MOUNTING � - . ' C. THE WORK COMELY WITH THE�UTFSfAPPIICABIE�mIIKINS OF THE FOLLOWING LISTED CODES AND B F2 WfRI 4-}2W LA1g5 PER FIXTURE GWN HUNG FROM STRUCTURE YVA'.� - - ORDINANCES. � � � - NAPS AND SPLICES LARGER IFWL 18 AWG SHILL BE MODE WITH COLOR KEYED HIGH COMPRESSION TYPE � �DRAWINGS AND SPECIFICATIONS ARE.INTENDED AS.A GENERAL' - - t. NFPA NO.70 1NTIONAL ELECTRIC CODE": - � � ' INSULATE SPLICES.APPROVED SHRINK SLEEVE 70 RE LRIgRA LOW PROFILE S1PoP.LIGHT.-T7232120G®106 TANDUM MOUNTING WITH _ VED EQUAL INSULATION RATING OF THE SLYd1 BE USED T0.' RZ �.DESCRIPTION OF THE WORK TO�BE PROVIDED:PROVIDE ALL TEEMS NOT Ms��c�s��onm wroaK•uo . ,. - .PER Fl _ N STRUCTURE WIRED P m TMc w�wm woj°a wry. 4}2W LIMPS XIIIRE CHAIN'HUNG FROM AB✓'WIR AS NICHE '� . 2 NEG'STANDARD OF INSMLLATION."' ..: ... .. .. ` � F2 LLCHf.' � '.. D U MS uuAunamun u�osa�urc.oissueuII . 3.:.ELECTRIC lffllllY COMPANY SERMT:E STANDARDS. - . .� � 4.. ALL POWER F®EIS.'AND BRANCH CIRCUITS#8 AWG AND SMALLER SHALL.BE WIRED WITH COLOR-CODED WIRE�. O A RECESSED CAN LIGHTING FIXTURE LITHONIA N:LC6-120/601-DN'6" �.'- � � «-w°emu� 'SPECIFICALLY MENTIONED OR SHOWN,'Bl1r��NECESSARY FOR COMPLETE .' �AN PROPERLY OPERATING LIGHTING POWER�SYSTE ' 4.. TELEPHONE URLRY COMPANY SERVICE STANDARDS � AS HEREIN SPECIFIED. POWER FEEDERS#e AWG AND LARGER.SItNl EITHER BE COLOR-CODED WITH TAPE OR� - CAN W/TRIM OR EOUAL.IALIP WITH LBW-CR.. - '' '- - S CABLE ry UTILITY COMPANY SERNCE STANDARDS � � ' PAINT INSIDE ALL PANE35,JUNCTION BOXES,ETC. � � � R3.':'CONTRACTOR AND ALL SUB-CONTRACTORS ARE TO BECOME 7.� OTH6. ER LOLL CODESO,OTORY STANDARDS.DINMICES AND LAWS APPLICABLE�TO THE PUCE OF WORK. '. � , 120/206 VOLT:3 PHASE 4 WIRE � '� � �� �� �' •A CAN RECESSED O CAN R EQUAL WIRED A5'NKSHT LIGHT.LAMP OWfnL LBW CFL• NG PROJECT ARCHITECT:. ' � � PHASE WIRES BLACK,Rm..BLUE' �� �., � � SCONES.WORLD IMPoRIS.�WI9W8.SUPPLIED AND.INST/11E0'BY C.C. '(ARCHITECTURAL.AND STMTRE BJDRTHOROUCHLYACQUAINTED EHMECSHAN�TIONPLUMB NG�TFlRE THE PRwEcT SITE,ALL m� . � . D. RELATED WORK SPECIFIED ELSEWHERE:� •,' - ... .. NEUTRAL-WHITE - - '�' _ _ R 11DAVID AY`SCOTISDALEw . .. .: GROUND-GREEN OR GREEN WITH YELLOW STRIPES �. �. -� : DNS)-BEE - .. - 85259 1. .REFER T0�THE ARCRRECNkW,STRUCTURAL AND MECHANICAL ON190NS OF THE WORK FOR EIECTNIGL � SWITCH LEGS-COLORS OTHER THAN THOSE UIIl1Zm ABOVE. .- _ _ _ _ _ _ _ _ _ .SUBMISSION.�� � ( _ y GE WALL,L-SCORAT. CAL, LAMP WITH 18WCFL ntlp://rrr.ligh9ngtlgedcan/worldimports wis089 light RICAL.DRAWINGS AND�SPECIFlCATI 0 E'BID B height outdoor wall scarce Imm Ue doh sky kingvton-c°Dedion/p18070/B - �.P: 4B0)-614 3385,F:(480)614-020 , -WORT(TO BE GONE IN CONJUNCTION WITH THESE DIVISIONS.. _- A SMALL CURVED AQUA PENDAM.SUPPLIED BY.CRAND,CONTRACTOR gSUl1ID..: - E davitlaudkow9cox.net 5. .WHERE PERMITTED BY CODE APPROVED CABLE ASSEMBLIES WAY BE USED FOR CONCFAIID BRANCH CIRCUIT YB LAMP WITH 18W CFL - 2 VERIFY LOCATIONS AND ELECTRICAL REQUIREMENTS OF ALL.EQUIPMENT FURNISHED BY THE.OWNER ORS OTHER.: .'. WIRING ONLY. ., .- � - TT .TRACK '. � .. ...,PROJECT COORDINATION: . .. ... TRADES�PRIOR TO INSTALLATION OF CONDUIT AND WIRE. .. '.: .. �: ��'� CO GENERAL :NOTES: .. . . LIGHTING.TRACK LIGHTING.(UGHTOUER¢9023AMFJTX)� D. aunEr EloxEs: - BOB JONES' � � COMPLETE-TRACK LIGHTING SYSTEM.LAMP WITH 18W CFL -�' �� - - E SUBSITIUIIONS: EQUIPMENT AND DESIGN OF SYSTEMS INDICTED ON THE DESIGN ORAWIMS AND WITHIN THE. - - CEILING FAN.HAMPfON flAY MODEL eA1383-WH.NO LIGHT W.PROVIDED�-- "��i. CONTRACTOR TO FURNISH AND INSTALL ALL LABOR AND MATERIAL 1964 HOWEJI-BRANCH.ROAD SllftE 103 .SPECIFICATIONS ARE CONSIDERED AS'SPEGFlED STANDARDS'OF QUALITY AND,WITH DIMENSIONS Of THE SPECIFIED '� � 1. OUTLET BD%6�SHALL BE AS REOgRED�FOR THE SPECIFIC USE AND LOGTK)N,TYPE OF.DEVICE OR � - ' MATERIALS,FORK THE BASIS OF DESIGN.' .. FIXTURES TO BE.USED,AND BE SIZE OF CONDUCTORS. MINIMUM 4.4'SQUARE WITH REQUIRED RINGS... AND PlSTALL111 BY G.C. � .�. REQUIRED TO MODIFY THE EXISTING POWER AND LIGHTING SYSTEMS WINTER PARK.R 32792 WELDED BOXES ARE ALLOWED.PROVIDE OUTLET BOXES FOR ALL POWER AND COMMUNICATION DEVICES. IXR SIGN WITH BATTERY PACK.UNIVERSAL MOUNTED,SELF DIAGNOSTIC.LID '� �.AND TO CREATE A COMPLETE AND PROPERLY OPERATING NEW POWER � P:(0107C 421=562AI�F:(800 �571-5751 F.;. PRODUCTS: ALL MATERIALS SHALL BE NEW AND OF THE BEST OIMlM,FREE OF DEFECTS WHERE � � - ®I F®l LAMPS,120V,DARKENED AREA(S)INDICATE LIGHTED FACES.HtfMDE ARROWS AS AND LIGHTING SYSTEM FOR THE TENANT SPACE. � � ..E' FFl EJRJJAND OCUTES®gmail:com PPPLIGYBLE ALL MATERIALS SHALL BE U.L�115TE0 OR BE L61ID WITH AN APPROVED TESTING AGENCY.- - � � - - - .X - INDICTED.LIIFIONIA BRffEWAY BSE R ELM WITH REMOTE CAPABILITY OR EQUAL - . ' ' 2. NOT USED. �� � � 2. ' ALL LIGHTING AND POWER SYSTEM'COMPONENTS SHOWN OR NEEDED, PROJECT ENGINEER^ - :. G. WORKMANSHIP. ALL MATERIALS SHAM BE FABRICATED AND INSTALLED W A NUT AND WORKMANLIKE MANNER �' "� - � � �' EMERGENCY LIGHTING UNIT DlW1 HEAD INTERIOR BATTERY PACK SELFgAGNOSTIC: TO PROVIDE'A COMPLETE AND PROPERLY OPERATING SYSTQA,ARE NEW Y V KULKARNI;P.E. WITH THE COORDINATION OF ALL iRAlXS TO AVGD'-INTERFERENCE AND DEUY WETO LAG(OF COORgNADON. 3. CFNNG BOXES SHALL BE.4'SQUARE BY I-1/2"DEEP OR,IARGER.AS REOUIRm FOR NUMBER AND'SFZE : o EM- LJIFIONU OUrWTUN ETlA2�SD OR APPROVID EQUAL SURFACE OR WALL k1011NTED. �� UNLESS,NOTED OTHERWISE(LINO): ' OF cpuoucrGs. `CONSULTING ENGINEERS H. SHOP DRAWINGS: SUBMIT FOR OWNER,ARCHITECT AND ENGINEER RENEW SHOP DRAWINGS FOR .LIGHTING � � � � �' EMERGENCY UGNRNG UNIT DUAL HEAD WITH IXR SICK:INTERIOR BATTERY PACK 3. COORDINATE IXACT QUANTITY AND LOCATIONS OF ALL.ELECTRICAL MECHANICAL&ELECTRICAL - FIXTURES,PANElH0ARD5,WIRING DEVICES AND OTHER MAJOR COMPONENTS.pS MgG7ED ON THE CONSRiUCRON 4. FLUSH OUTLET BOXES SHALL BE ONE PIECE STE0..OURET BOXES. BOXES SHALL BE MOUNTED SO THAT� SELF DIAGNOSTIC.I1IHONIA OR EQUAL SURFACE OR WALL MOUNTED.DARKENED - - DOCUMENTS.. � � COVERS AND PLATES WILL FINISH FLUSH WITH FlMSHED SURFACES WITHOUT THE USE OF SHIMS,MATS.OR OTHER' � - AREAS INDICATE LIGHTED FACES PROVIDE ARROWS AS INDICATED. � � �CONNECTIONS TO MECHANICAL EQUIPMENT'(EXHAUST FANS)WfTH ' � � MECHANICAL CONTRACTOR.PRIOR TO ROUGH-IN.. 39371 SPANISH BAY PLACE 'DEVICES.�PLATES SHALL NOT SUPPORT WIRING DEVK:ES. GANG SWITCHES WITH COMMON COVERPUTES WHERE 1W0 CEILING MOUMED.CAYEFA UNIT.PARE OF COMPLETE MONITORING SYSTEM. ... I. CLEANING,TESTING AND ADJUSTING: CLEAN,REPMR,ADJUST.CHECK.AND PUCE IN SERVICE THE VMd0U5 OR MORE ARE INDICTED M THE SAYE LOCATION. OUTLETS ON FAfil SIDE OF THE WALL SHALL HAVE SEPARATE PROVIDE LOW VOLTAGE WIRING.70 EACH CAMERA 1OG110N.� � � �� DAMS,CA 95616 SYSTEMS SHOWN ON THE CONSTRUCTION DOCUMENTS:. � � BOXES.THROUGH-WALL TYPE BOXES OR BACK-TO-BACK MOUNTING SHALL NOT BE PETWRIm. TRIM,RINGS SHALL� � 4.� CIRCUIT IXR SIGNS,EMERGENCY LIGHTS AND.EMERGENCY:BATTERY' pH. 602-432-9788 - BE EXTENDED TO WITHIN 1/4"OF FINISH WALL SURFACE. � .. � SWTCH,gNGIE PolE MWNP 44"AFF LION.HUBBELL�1221-SERIES.- : PACKS TO AN UNSWITCHED PHASE CONDUCTOR OF THE BRANCH � FAX:480-445-9935 J.� GUARANTEE AND WARRANTY: PROVIDE WRITTEN GUARANTEE TO THE OWNER STATING 1HAi.ALL WORK HAS �. - .� � .'. � CIRCUIT INDICATED.-- ' - BEEN PERFORMED W ACCORDANCE WITH THE CONSTRUCTION DOCUMENTS AND WARRANTY ALL WORK P1JJNSf QEFFC75 � 5.. SUPPORT OUTLET BOXES MOUNTED IN STUD WALLS WITH TWO SCREWS INSIDE OF OUTLET BOX TO�A � E:yashakecoQCgmail.com' HORIZONTAL STUD BRACE BETWEEN VIRRGL STUDS. � y SWITCH.DOUBLE POLE. NOtINf H"AFF LION.HUBDEl1 11222-SERIES - � ISSUE HISTORY DUE TO FAULTY WORKMANSHIP OR WTERWS FOR A.PERIOD OF ONE YEAR BENEFICIAL OCCUPANCY. � 0 � - ' - . SWITCH,THREE WAY. MOUNT 44"AFF LION.HUBBELL��1223-SERFS BEEN !PE BUILT DRAWINGS:. KEEP TWO SETS THE CO SIRE PRINfS ONDOCU THE JOB SITE MID ALL NARK UP DESIGN: '6. SUPPORT BOXES THAT DO NOT RECEMOUNTED IN WIRING DEVICES SHALL BE PROVIDED WITH BLANK PLATES TO MATCH _ DRAWINGS TO REFLECT MODIFICATIONS AND ALTERNATIONS MADE TO THE BASE DESIGN AS A RESULT OF OWNER. INSTALLED WIRING DEVICE PLATES. SWRCH'WRH OCCUPANCY SENSOR MOUNT 44"AFF.UON.SHUTS UCHf OFF. � '- . DIRECTED REVISIONS OR COORDINATION M7111 THE OTHER TRADES.'- '- : .. �OS' AFTER 10 MIN.OF NO ACTIVITY � '' � _ . - 7.OUTLET BOXES/CONDOR BOXES EXPOSED 1b THE WEATHER.NOT CONTAINED D190E BUILDING WALLS.SMALL' � 0 WALL BOX DIMMER,600W LION.MOUNT 44"AFF LION.HUBBFll"AS"SERIES. Date Description 12-09 14 ISSUE FOR CONSTRUCTION L SERVICE INTERRUPTIONS AND URUIW. COORDINATE WITH THE OWNER THE INTERRUPTION OF.UTILITY SERVICEC. � BE TYPE FS,FD,lB OR U.MALLEABLE IRON. COVERS SHALL 8E OF THE TYPE AND OF THE SAME MANUFACTURER � � � � ��' � - . - NECESSARY TO ACCOMPLISH THE WORK .: AS THE CONDOR BODIES AND gipll BE SUITABLE FOR THE USE W THE AREA SERVED. CASE ALUMINUM BO%ES. � .: :. .. .. . WILL NOT BE APPROVED. - � '� - �� HONFRUN. PROVIDE.CONDUCTOR 52E(5)AND QUANTITY AS REQUIRED. ARROW M. IDENTIFICATION: PROPERLY LABEL ALL PANELBOARDS,DISTRIBUTION PANELBOAROS,SIGNAL DISTRIBUTION � � HEMS INDIFAIE I`OF CIRCUITS. SYSTEMS INCLUDING FEEDER CIRCUITS. PROVIDE TWO COPIES OF TYPED PMIELBOARD SCHEDULES. 8.�' LOGTE SPECIAL PURPOSE OUTLETS AS INDICTED ON THE DRAWINGS FOR THE EQUIPMENT SEINED. O - ULTRASONIC MOTION DETECTOR CONNECTED TO THE LLGHRNG.CIRCUR.SHUTS - LOCATION AND TYPE OF OUTLETS SHALL BE COORDINATED WITH THE APPROPRIATE TRADES INVOLVED. THE SECURING LIGHTS'OFF AFTER 30 MIN.OF NO ACTIVITY. - ' .N. PERFORMANCE VERIFICATION: PRIOR TO THE FINAL INSPECTION TEST FEEDER AND BRANCH CIRCUIT OF COMPLETE INFORMATION FOR PROPER ELECTRICAL ROUGH-IN SHALL BE INCLUDED AS WORK REQUIRED UNDER KITCHEN EW�IIFNf IDENTIFIER - .. . . . CONDUCTORS 86 AWG AND LARGER FOR SHORTS,OPEN,WTENRONAL.AND UNINTENTIONAL GROUNDS BY MEANS.OF THIS DIVISION OF THE CONTRACT. - � - . - .. AN APPROVED TYPE OF CONSTANT'MEGGER': - E. WIRING DEVICES:. - - LV LOW VOLTAGE WIRING - 0.. LAYOUT�WORK:.CORRELATE FINAL�EWIPMEM LOCATIONS WITH GOVERNING ARGOTECTURAL DRAWINGS. 1.: DUPLEX CONVENIENCE OUTLETS-NEW 5-20R HUBBELL A5362 - - AFF ABOVE FlRS/UD FLOOR - - - PROVIDE COORDINATION OF ALL TRADES REWIRED FOR INSTALLATION IN A NUT AND WORKMANLIKE MANNER-' � 2. DUPLEX CONVENIENCE OUTLETS IN NRI,CT,%RAY AND OD ROOMS AND ASSOCIATED CONTROL AND� LION UNLESS OTHERWISE NOTED ' EQUIPMENT SPACES-NEW 5-20R,HUBBELL#2182 - - - - P.. SITE DNESRCRON: SURVEY EXISTING SITE CONDITIONS THOROUGHLY BEFORE RIp. ADVISE ARCHITECT PRIOR: - 3. DUPLEX CONVENIENCE OUTLETS-GF1'1YPE NEW 5-20R HUBBEIL a Ci5762 - - - TO 81p OF ANY DISCREPANCIES BETWEEN EXISTING SITE CONDITIONS AND CONTRACT DOCUNENIS 4- SWITCHES-2G � POWER, POS & COMMUNICATIONS SYMBOLS ' - ' - - SINGLE POLL r HUBB0.L/1221 - SYMBOL DESCRIPTION " ' - Q. SUPERVISION OF WORK: PROVIDE A FIELD SUPERINTENDENT WHO HAS A MINIMUM OF FOUR YEARS EXPERIENCE DOUBLE POLL-HUBBETl a1222 DUPLEX CONVENENCE OUTLET. MOUNT 18 AFF LION.20 AYP.HUBB0.l 5362 . ...' .. ..ON PROJECTS OF A SIMILAR NATURE AND SIZE THE SUPERINTENDENT SHALL BE PRESENT AT ALL DYES THAT - THREE POLE- HUBBELL eI223 � SERFS. .. . . WORK UNDER THIS DIVISION 6 BENG INSTALLID OR AFFECTED. .. .. FOUR POLE-HUBBFII 81224 S. EQUAL DEVICES BY COOPER OR PFd MAY BE PROVIDED. '. -. - DUPLEX CONVEFQDK;E OUTLET. YOUNT.44"AFF:LION.20 AMP.HUBB0.1}5362 .. R. COORDINATION: PROVIDE ALL COORDIWTIGL AND SUPERVISION WHERE WORK CONNECTS TO OR l5 AFFECTED 6.� MOTOR STARTING SWITCH � SERFS - ' SQUARE D CLASS 2510 TYPE FGP SURFACE MOUNTED OR EQUAL BY CURER.HAMMER OR GE. � - ' .. BY OTHER TRADES LOCATE ALL OPENINGS REWIRED FOR WORK PERFORMED THE SECTION. � .. ' WPIET(COHVIITIENCE OUTLET. MOUNTED.20 AMP MUBBEII 5362 - .7. COLOR OF WIRING DEVICES SHALL BE NORM UNLESS OTHERWISE INDICATED OR DIRECTED. -®C SERFS:PROVIDE MOUNTING SUPPORT. S. BASE OF WIRING DESX;f1: THE CONSTRUCTION DOCUMENT DESIGN A BASED ON SPFGFlC g2E5 OF B.. OTHER DEVICES,SPECIFICATION GRADE,TYPE AND NEW CONFIGURATION AS INDICTED. � DUPLEX CONVENIF)KF OURET. Mg1Nf.1R'AFF'UON:SPLIT WIRED. SWITCH ' .. 'EQUIPMENT.WHEREVER EQUIPMENT PROVIDED gFil]tS FROM THE DOCUMENTS,THE ASSOCIATED WIRING AND CIRCUIT 9.. COMMUNICATIONS OUTLER-AS INDICATED. � TOP OUTLET ONLY,20 AMP RIBB 5362 SERFS LO11Fi'CfOs srvLL`a°^ C01aAtl1�N10 COMPONENTS SWILL BE CHANGED 70 THE PROPER SIZE FOR THE EQUIPMENT BEING INSTALLED WITH NO ADOTIIONLL -� - - - - - oomeoxs•T nc roe src �romr nc maxrter - . . COST TO THE OWNER.. - .. � � � SINGLE PURPOSE CONVENIENCE OUTLET. MOUNT-44"AFF LION.20 AMP - a•xr oo mrtols.o�ax .. .. ... F. NDT USED.� .. � HUBBEIl 5362 SERFS .. . .. 'oernowwrs mn ' ' T. SURFACE MOUNTED EWIPMENf.AND RACEWAYS WILL BE PAIM♦D UNDER DIVISION 9. COLOR AS SELECTED Bf � � � � � DO NOT SCALE DRAWINGS ' ' - THE ARCHITECT. - � DUPLEX CONVENIENCE OUTLET. MOUNT 1B"AFF,UON.GROUND FAULT CIRCUR � .. NOT USED. � - � - - � INTERRUPTER TYPE 20 AMP HUBBELL/GF5362 SERIES - .. U. PROTECTION AND CLEAN UP: SUITABLY PROTECT ALL EQUIPMENT MID FINISHES DURNG CONSIRtICT10N.. � �� � WPL1:T(CONVENENCE OUIt£f. MOl1Nf 44"AFT LION.GROUND FAULT CgCUR -� - - SEAL _ .. RESTORE Y TO A COM LISH THE OR'LIKE NEW CONgDON'. H. PROVIDE IT BODIES AN AS SCHEDULED THE DRAWINGS.OR EQUALS AS MANUFACTURED L CURER HAMMER.. INTERRUPTER TYPE 20 AMP HOR IZ( CF5112 SERFS - - _ GED SUR V. PROGRESS OF WORK: KEEP A DAILY JOB LOG OFWORK ACCOMPLISHED.FIELD DIRECTIONSAND EOUIPMENf- - SQUARE-D OR SIEMENS. SHORE CIRCUIT RATING SHALL BE AS LISTED ON PANEL SCHEDULES. SPECIAL RECEPTACLE MOUNT M"AFF.30 AMP NUBBElL/94}(IA NETIA 14-30R - - .. _ RECEIVED ON THE JOB SITE - ® CONFIGURATION. - . - I. GROUND THE ELECTRICAL SYSTEM AS INDICATED AND.�AS A MINIMUM,IN ACCORDANCE WITHAFF.50 H ARTICLE 250 OF SPECIAL RECEPTACLE..NOUNf B" .AMP HUBBELL/9450q NEW 14-SOB . W. PROVIDE OPLI1A710N AND MAINTENANCE MANUALS.' FOR ELECTRICAL EQUIPMENT UTILIZED ON THE PROTECT. �THE NATIONAL ELECTRICAL CODE AND P11 LOCAL REQUIREMENTS. ® - CONFIGURATION.'� 12 MATERIALS AND WORKMANSHIP .. �.. J. MAKE FlNAL CONNECRONS TO ALL f1EC1RICAL EQUIPNBJf FURNISHED AND/OR SET DI PUCE BY OTHERS. TELEPHONE OUTLET. MOUNT 18'AFF LION.PROVIDE 3/4"CONDOR 10 CEDDX' - - ... ... . SPACE ... A ASSUME FULL RESPONSIBILITY FOR THE DN0.Y PLACEMENT OF ALL CONDUIT,OUREf BOXES, CARNETS,ANO N. FURNISH I AND INSTALL EQUIPMENTDISCONNECTS AS INDICTED OR REQUIRED.�SWITCHES Stall BE SIZED TO . - TELEPHONE OUTLET. MOlWi44'AFF LION.PROVIDE 3/4'CONDUIT TO CEILING ' . . OTHER WIRING DEVICES IN WAl1S,CEILINGS,ETC.AS THE CONSTRUCTION PROGRESSES. � SUIT THE ACTUAL EQUIPMENT BEING SERVED. .. SPACE. ' B. RACEWAY AND CONDOR SYSTEMS:. - L CONNECT MOTOR STARTERS.RELAYS.SWRCHFS,AND RELATED REPS FURNISHED UNDER OTHER DAAgOFS v COMgWDO E BINN CTA AND TELEPHONE OUTLET. YOUNf.18"AFF W OWD N. PRE.1 CONDOR TO CG SPACE 1. SIZE.RACEWAY AS REQUIRED BY THE NATIONAL ELECTRICAL CODE WITH OVERSIZED CONDUITSAS INDICATED.- M. DUCTWORK TAKES PRECEDENCE OVER ELECTRICAL CONDOR.COORDINATE CONDUITRUNS TO.ALLOW DUCTWORK. � ® TELEPHONE OUTLEMOUNTEDEIiP Ef MOUNTED IN FLOOR BOX.PROVIDE COVUIE AND ADAPTER - PROVIDE COMPLETE RACEWAY SYSTEMS INCLUDING CONDUIT.SUPPORTS,BOXES AND ENCLOSURES AND ALL - TO BE INSTALLED AS DRAWN. L1GHf FlI(IUR6 TAKE PRECEDENCE OVER DUCTWORK., - �� RING TO MATCH FLOOR COVERING.-NUBBETl f 84214 - ' CONNECTIONS TO ELECTRICAL EQUIPMENT. CONCEAL RACEWAY M FINISHED Pi2FAS UNLESS INDICTED OTHERWISE. ' INSTALL EXPOSED RACEWAY PAAALIII.OR PERPENDICULAR TO WM15,CEILING OR STRUCNRAL MEMBERS. N. ALL INTERIOR LIGHTS SHAH BE CONTROLLED FROM WALL SWRCHES 11GF{f5 SHALL NOT BE SWITCHED FROM g1PlEX CONVENIENCE OUTLET. CEDNG MOUNTED.20 AMP MUBBEII f 5762' � � '� � PROJECT No. " PANELS UNLESS OTHERWISE INDICATED. ® SERIES 2 CONDUIT SYSTEMS SHALL BE SUSPENDED FROM OR AFFIXED TO THE BUILDING SUPERSTRUCTURE ONLY. 4"COMMIT TO CDLWG TELEVISION OUTLET. MOUNT 18'.AFF�UON.PROVIDE 3 DRAWN BY . 0. ALL ENCLOSURES SHALL BE OF THE MEAN TYPE WHICH IS SUITABLE FOR THE APPLICATION. ® SPACE / ... 3. ALL RACEWAYS SHALL BE RUN IN A NEAT AND WORKMANLIKE MANNER AND SKILL BE PROPERLY SUPPORTED' � REVIEWED By DAU ' IN ACCORDANCE WITH THE NEC WITH APPROVED CONDOR STRAPS,CLAMPS.RANGER RODS AND STRUCTURAL P. ALL WORK SKILL HAVE PROPER LABELING. ALL CIRCUITS SHALL BE LABELED AT.PANELS AND BOXES AS ® EJfIUUSi FAN.'PROVIDE MOTOR STARTER SWITCH 6 FAN IS OVER 1/8 HP. FA5IETVERS..NON-BOLTED CONDUIT CLAMPS SUPPORTING OF THE CONDUIT SYSTEM FROM SUSPENDED CEDINGS IS RBIIGTED. ALL PANELS AND DISCONNECTS ARE TO BE PERMANENTLY MARKED WITH NAME OR EQUIPMENT SERVED DRAWING TITLE NOT BE PERMITIEO. .� .PANELS A UTILIZING�TOpVED NAMEPLATES,LAMINATED PHENOUC BLACK WITH WHIE BE PROVIDED WITH TYPE WRITTEN.PANEL SCHEDULES. LETTERS.3/8"WGH MINIMUM. ALL ® JUNCTION BOX OR.ELECTRICAL CONNECTION TO EQUIPMENT. � - . 4. NOT USED. � .o ETAP11'CONDUIT FOR COMMUNICATION CABLING. � . . . ELECTRICAL 0. P11 CIRCUIT BREAKERS SERVING AIR CONDITIONING AND REFRIGERATION EQUIPMENT SHALL BE HACR RATED. �. �� - S. RACEWAYS FOR BRANCH CIRCUITS AND FEEDERS SHALL HAVE AN INSULATED COPPER SYSTEM GROUND R PROVIDE AND INSTALL CONDOR AND JUNCTION BOXES FOR INTERIOR LIGHTING AS WgGIEd AND/OR REQUIRED. O POS PATCH PANEL CONDUCTOR THROUGHOUT THE ` SPECIFICATIONS CONDUCTORS SHALL BE INCLUDED IN THE 0 AL CONDUIT OF THE CUIT IN ACCORDANCE WITH THE NEC FILLWHEN OEIERNINNG CONDUIT SRE.�� � S. DISCONNECT SWITCHES SHALL BE RATED NORMAL DULY,FULLY ENCLOSED WITH DUAL COVER LOCHS. m SCHEDULE.BRANCH R�PPNBBOORO. MOUNT 6'-6'TO TOP.REFER TO PANEL - L� QUICK-MAKE/QUICK-BREW MECHANISMS AND DUAL HORSEPOWER RATED. PROVIDE NEW-3R ENCLOSURES W � DISCONNECT SWITCH.512EPND TYPE AS INDICTED. AND SCHEDULES . . 6. AN APPROVED NYLON PULL-CORD SHALL BE INSTALLED IN ALL EMPTY CONDORS. PULLCORDS SHALL BE � EXTERIOR OR DAMP LOCATIONS AND NW-0,ENCLOSURES IN WET LOCATIONS. . _ FASTENED TO PREVENT ACCIDENTAL REMOVAL T. LIGHTING FIXTURES.LAMPS MOUNTING HARDWARE. Sy SINGLE POLE YMRIAL MOTOR STARTER. SQUARE 7. CLASS TYPE FGt OR EQUAL 7. CIRCUIT NUMBERS AND SYSTEM IDENTIFICATION SMP11 BE PRINTED ON JUNCTION BOX COVERS USpLG'INK . HARMERS AND BE PLAINLY V618tE � 1. PRQNOE UGHRNG Fl%NRES LMlPS,YOUNTWG HARDWARE,ETC AS REQUIRED FOR COMPLETE MSTALLADON.. WIRING. PROVIDE CONDUCTOR 97E(S)AND QUANTITY AS - SHEET NO. REQUIRED. ARROW SWITCH. HEADS NDI TYPE HIM S I DICA CIRCUITS: ATE RUN 8. CONDOR SHALL BE E/lf FOR BRANCH CIRCUIT WIRING WITH SET SCREW CONNECTORS. UNLESS OTHERWISE 2 PROVIDE ALL NECESSARY MOUNTING HARDWARE AND INSTALL:FIXTURES 0.S SHOWN ON THE DRAWINGS AND CONCEALED 120V CIRCUITRY UNSWRCHED)IN BETWEEN ' INDICATED,PVC(SCHEDULE 40)SHALL BE USED BELOW AND ABOVE GRADE FLEXIBLE CONDOR SHALL BE USED TO PER THE MANUFACTURER'S RECOMMENDED INSTALLATION INSTRUCTIONS. FIXTURES SWYI BE FIRMLY MOUNTED USING �1 SWITCHED UfiH11NG FIXTURES.WIRING DEVICES,ETC. 'MAKE'FINAL CONNECTION TO ELECTRICAL EQUIPAIEM WHERE REQUIRED,LIQUID TKklf SHALL BE USED FOR EXIEROR STANDARD SUPPORTS FOR OUTLETS AND FIXTURES. LAMPS SHAH HAVE A 30 DAY GUARANTEE AFTER FINAL _. E 1-O. APPLICATIONS.MC CABLE BLE ALLOWED... ACCEPTANCE OF THE SPACE V1FF ABOVE FINISHED FLOOR NON .. - t FIISDILE SAFELY SWITCH END OF DIVISION 16000 LION UNLESS OTHERWISE NOTED WP WEATHERPROOF. � . ' _ � LATEST REVISION: Q PANEL: A (EXISTING PANEL) CONNECTED AMPS: 157.31 AND DEMAND AMPS: 132.12 POWER RISER NOTES:© - NEW INTERIOR VOLTAGE ..20BY/12DV/3 PH/4W MAIN: 20DA MLO .MINIMUM OVER CURRENT PROTEC710N R 20-NAP iI '. n .j. i j1 - I -. II`.. iI j' .. ..1. EXIST.WIRE TROUGH: RATION,'FOR: . MOUNTING: .. : SURFACE-NEMA 1 - ..A.I.C.RATING: 10,000A VERIFY EXISTING SERVICE - PROVIDE WITH GROUND BUS !I. .': I I I. :I I. I j .. 2. EXIST.METAL CONDUIT AND 200A FTF.DERS.. SPACES: 42 CIRCUITS SECTION: 1.OF 1 .i I I i j I N' '.i I !I .:1 I .. I f I -ALTERATION . II 3. EXIST.SURE B-5'MEFER BASE AND METER dt EQUIPMENT. - .. DEMAND AMP POLE CIR CAR AMP POLE OEMARD. - it, I it I I I I' ! 1i -'I i I i!-2Q 4. E%RT.SUtfE B-5.200A SERVICE DISCONNECT: - LA80. CEI NO. NO. CB !1 I I .I 1.I. I I i 1 I I. 1.I.. ....I I VA X VA x VA' LABEL '- ^ I I I 11 I I i I I I.' 5. EXIST.SERVICE PANEL TO REMAIN AS IS. • EXIST.RTU-1. EXIST.CIRCUIT .20 60 3 20 I 1875 1.2 1500 NEW CIRCUIT LIGHT-DINING '`1`J 14 �-. II. I I f I 'I I - tl r-•r--__- �,I I � II II P I: I I ME 3 4 20 1 1875 1.25 1500 NEW CIRCUIT LIGHTS-BACK OF HOUSE n I 1 :I' I I 1 I..I !I !I , it ' 6' �T.E ECTRIGI CONDUIT AND FPS FROM 5 6 20 1 1500 1.00 I500 NEW CIRCUIT RECEPTS-DINING L. .. .!1.. 10. L.'. 11. - I'! II t '1' . Il I I I .. U ILITY COMPANY POLE MOUNTED TRANSFORMER-SPAC .. JO2 2,145 0.65 3.300 NEW CIfTCUrt 57 STFANER ',II I ..11LE RECEPTS-BON COW. EXIST.CIRCUIT 800 M I ! 1' I t' r -I it. !1'. "li r -ELECTRICAL.SERVICE.GROUND ROD: _ .1.00 800ZO. '1 9 '.10'. -' 9 r-��� 1 t -J L,�:.I I .�-.L�i-11�r::J>_, I I I I - y '. 7�EXIST EIEC : TTB.RECEPT. COST.CIRCUIT 30D. 1.00 300 20 11 12SPACE11 I 1:. I I I I'I ,++ I ---- - 8. EXIST.TENANT DISCONNECT AND METER _ .. I I .. 1 I I' 1 I I f. I...f .1 f+.1. 3 «ue..C�nlrwan.mc .L25 low 20 1.. .. 20. t' .. 960 1.00 960. NEW CIRCUIT PUS EILLAN RE SYSTEM �- � I I: ;',I��.I I I :'IJ I.h.?'j'.I:' a.l..l .t i I j I 1 t�I ;L,'ti_,'1.:O I I._ 9. EXIST.SM40GE TIME CLOCK . POS PATCH PANEL NEW CIRCUIT.' 400 W 400 20 1 15 16 20 1. 500 1.00 500 NEW CIRCUIT, RECEPTS "--`-- o I�,• I I I ! L�i h 1 Ci I 1 ,I"I B 5 . KITCHEN CONY.RECEPTS NEW CIRCUIT 900 1.00 ` 900 .20 17 '18 20 '1 500 1.. � 500 NEW gRCUIT POS BACK OF HOUSE .. LTC,'-(EX150NG�I .'NEW ..1' II :i� C,I 8 'f i L7 .J I 'I I I.1 I'LT -'. 'LTTJ �I'. � - ''. L 10.EXIST.PLYWOOD PANEL BACKBOARD. ' . I PANEL'A'6 PANEL'B'. L I L'__ J I T L J L J.L. J ' 489'BEARSES.WAY NEW ICE MACHINE 21' NEW CIRCUIT 2 20 NEW CIRCUIT POS FRONT OF HOUSE I YOOp. I, 100A" I .1 !1 h 1 r r-, -1 -1 J II 1 r-1•1 l '_.'-I I. 11.NEW'2'-01Y.x 4'-0�1. t/2'PLYWOOD PANEL. - zr zz zo t soo t.00 600 NEW CIRCUIT PRINTERS MUD I. MUD 13 1 I 8 I I' r 1L, J ', i. B � I BACKBOARD. SUITE B 5' ` GAS WATER HEATER NEW CIRCUIT 100 1.00 100' 20 1 23 24 20 1 80D 1.00 "800 NEW CIRCUIT MONITORS&PRINTERS 1 I. : ! I I I r- r ;I 1 !t I'. If. EX6T-- .. 12_NEW 3PH-IOQA FUSED DISCONNECT.SQUARE o OR HYANNIS;MA 02601 8 pp I ,g SPACE 20 1 936 0.65 1.440 N CIRCUIT 28 REFRIG PREP TBIL I L F-�' j I I i I' r'I. t I kI _ .. SPACE 27 28" L. ' - I" .I 1 T I. I. I)I 8 'f .8' i I 8 1. I O J: '..ii .12004 4 WIRE �1 EQUAL ' . . 20 1 650 0.65 1.000.NEW CIRCUIT 25 MICROWAVE SERVICE PANEL , .BUILDING STGNAGE NEW CIRCUIT. "t,000 125 I= 20 1 29 30 20 1 650 0.65 1 000 NEW CIRCUIT I - ` '. II I I I ...i t3:NEW 3PH t00A TENANT METER BASE AND METER " L 1W5 eoelnile CONfIe6 COPYRCIIIFL'WIFAVL Tam KITCHEN CONV.RECEPTS NEW CIRCUIT 600' 1.OD 600 20 1 29 REFRIC PREP TBL .. I. i; -rrJ'• ^a-J.L,r, ,F- -?f- r "T7 '..0. I :14-NEW FTIDDt 4iJCU,1/BCV CND,M 1-1/4'CONDUIT...' � col�cunv�rxic[srcan wraautxw manrnc +27 MICRO-CONVECT OVEN NEW CIRCUIT 5,700 0.65- 3,705 30 2 '33 34 20 I 585. 0.65 90D NEW CIRCUIT 30 REFRIG PREP TBL II I _1L__ - LL___L___�L_ _ll___�J__-_L _ _ - I - rmwr¢rm,�owm,vo/.mr,rcr Alrc 35 36 20 1 910 :0.65 1.400 NEW CIRCUR - .I F. ununwnlan usE osctnsuac orsaiamolA an 27 MICRO-CONVECT OVEN NEW CIRCUIT 5.700 0.6 145 3.705 30 2 3o 2 2. 0.65 3.300 NEW CIRCUIT 157 STEAMER 39 /0 ! ------------- ----- ---- ---- -�-�- - --- w°ri,rsumrrwi unm°wuam Lt Oj wxs RECEPTS AT PAN 'A' 60D 1.00 60D 20 1 41 42 A I - - n - r "PROJECT ARCHITECT: CONNECTED VA" 34,329 1 29,416 DEMAND VA DEMAND VA 18141 22200 CONNECTED VA - : - I -i} I~Q .-" DAVIDA UDKOW " 14 6 _-__-_-___ ___.__ _________ � _______________ . CONNECTED AMPS 95.61 81.72 DEMAND AMPS DEMAND AMPS 50.40 61.67 CONNECTED AMPS - - I_--I--- _ _ 11881 N.1'13TH WAY SCOTTSDALF AZ GENERAL NOTE VERIFY DATA WITH EQUIPMENT SUBMITTALS PRIOR TO ORDERING MATERIALS AND PRIOR TO ROUGH-IN. - - .. - 657,59 '. _ - 4- f3385 F. 480)6 - EdavidoudkorOrnx.net l4 0 . EXISTING BUILDING SINGLE LINE'RISER' DIAGRAM PANEL: B - NEW' PANEL. CONNECTED AMPS: 50.40 DEMAND AMPS: 36.48 -- - NOT TO SCALE '. PROJECT COORDINATION:' . B JONES VOLTAGE 120/208/3PH/4W AWN: 10DA MLO MINIMUM OVER CURRENT PROTECTION 1S.20 AMP .:. . . ...MOUNTING: .RECESSED-NEMA 1 A.I.C.RATING: 10,000A VERIFY IX511NG SERVICE PROVIDE WITH GROUND BUS'. HOBODRANCHH ROAD SUITE 103 . SPACES: 30 CIRCUITS SECTION:.- 2 OF 2 --- .. a WINTER PARK, 32792 P9((407))4 1-562�1.R(SOD)9571-5751 - . EQUIPMENT DEMAND AMP RICE CIR CIR POLE AMP DEMAND EQUIPMENT 1 "' - '. ". ..--.". -. .. _...J. _ E. FFl RJJAN C 1E50gmoil.com LABEL C8 NO. NO. CB k .. VA Z A VA & VA LABEL I _ - 37 BLENDER NEW CIRCUIT .1 1 .NEW CIRCUR 37 BLENDER y:. -1 - I -a I PROJECT ENGINEER:` T ! I Y V KULKARNI,P.E. f ' - 37 BLENDER � NEW CIRCUIT 1800 0.65 1170 - 20 1 3 4 1- 20 1170�' 0:65 1800 NEW CIRCUIT 37 BLENDER I �- I - - . - 37 BLENDER NEW CIRCUIT 1800 0.65 1170 20- 1' 5 6 1 20 1170 0.65 18DO NEW CIRCUIT 37 BLENDER '. ' SPACE 7 1 zo 40 1.06 NEw GRcuIT PRINTER k I i / CONSULTING ENGINEER -`` IjII SPACE : 9 10 1 20 1256 0.65 1932 NEW CIRCUIT 18 WAIR-IN COOLER --_.. .� ...... ......" ........_"_I ppl44 I Ij i� MECHANICAL&ELECTRICAL 1A COOLER FREEZER NEW CIRCUIT 1200 1.60 - 1200 20- 1 11 12 2 30 1525 0.65 2346 NEW CIRCUIT #lC WAX-IN FREEZER t_L�. I I % 'Sp --��; : 1 g SPACE. 1 ! . % - i.. ./ __ f '.�, 39371 SPANISH BAY PLACE SPACE.. 15 16. SPACE. - 9 - ----- DAVIS, A s5s ... SPACE 17 18' SPACE PH. 02-a32-9788 SPACE SPACE, I•.:.- '..�.� US - A_2 _ - . i I / FAR: 480 445 9935 SPACE'. - 21. .22. SPACE ,. _ \ -,i._..__ __ _._ 1I ___ _ '^ - ' \ E:yeshakeco4Dgmail.com SPACE - .23 24 SPACE ~�r �-L m SPACE 25 26 SPACE I I I L ©A A - 1 ISSUE HISTORY FUTURE SPACE LIGHTS NEW CIRCUIT 1064. 1.25 1330- 20- 1 27 28 SPACE .i ' _1 I - '-'�� i - _�- - SHOW WINDOW RECEPT NEW CIRCUIT 4DO 1.Do 400 20 1 29 30 SPACE I - J " /CIA/, ..I- CIA/IX I I Dote Description .._..- ' CONNECTED VA 8.064 6,440 DEMAND VA DEMAND VA - 6,691 10,078 CONNECTED VA i _ �0., 09_ _14 ISSUE FOR CONSTRUCTION CONNECTED AMPS 22.40 17.89 DEMAND AMPS DEMAND AMPS 18.59 28.00 CONNECTED AMPS GENERAL'NOTE VERIFY DATA WITH EQUIPMENT SUBMITTALS PRIOR TO.ORDERING MATERIALS AND PRIOR TO ROUGH-IN. - - - -- ---_ _- Aa _- _ 12 SEE SHEET E1-0 FOR ELECTRICAL SYMBOL SPECIFICATIONS ,�.. f =� t'' (. DO Flh _ j SEE SHEET A7-1. FOR FIRE RATED ELECTRICAL PENETRATION DETAILS FOR FIRE RATED WALLS. 1 - I l C I j A-4 . F1h .._ ELECTRICAL SUB-CONTRACTOR TO REVIEW THE MECHANICAL AND PLUMBING DRAWINGS AND i i \'' COORDINATE 'ALL ELECTRICAL WORK REQUIRED'.WITH THOSE SUB-CONTRACTRACT.ORS. 1 yy GENERAL NOTES FOR LIGHT FIXTURE INSTALLATION AND SUPPORL•` .. i - - Aa ' 1 LIGHT FIXTURES SUPPORTED BY THE CEILING GRID SHALL BE SUPPORTED PER FIELD TECHNICAL INFORMATION #40: FOR LIGHT FIXTURES WEIGHING LESS THAN -" 10 LDS. SHALL HAVE ONE 12 GA, HANGER WIRE CONNECTED FROM THE FIXTURE TO THE STRUCTURE ABOVE. FOR LIGHT FIXTURES WEIGHING MORE THAN 10 - LBS.,.INSTALL TWO 12.GA."WIRES ATTACHED AT OPPOSING CORNERS OF THE LIGHT FIXTURE _ -S; ': OI� � a.vn oolnmwu.Ei1NC16,aVS9p6 ort ;- .- I• F2m olsaenwxxcs erscls� wrr -_.; a. � DO NOT SCALE-0RAWINGS. I A0' Bai i I S AA EAL PENDANT LIGHT RE u., uIp - , - - ----- -- • _ F2m .. - .: .. .� 1 PROVIDED BY G D AND �+ CONTRACTOR I NST ,... - DK ?`°1 Bat AO QA Aa Aa I. .I,I .F C SCONCE-TYPICAL 20 - 1 1-0 f I CONFIRM LIGHT FIXTURE - . 1 _ WITH TROPICAL SMOOTHIE .. .. - . . I CAFE DESIGN _ 1 - t CONSTRUCTION _ - DEPARTMENT. .. j PROJECT No.a a F2n DRAWN BY Aa _ T1b'' _. ..A° _.._ .. .-_...._ .._.-_ .__._ I REVIEWED BY DAU d K I.. A-2._.. _..- _.__.. _.... TITLE I + DRAWING TLE I II, I Aa _.... ° _ Aa a Ao ,� ELECTRICAL Y L. I� ELECT PANE LIGHTING PLAN _ - T - SCHEDULES I : L .. a BOA, a bA, ;� I -- F2m II. .. EM/EX 1 - FM/IX i I a 8-29 SHEET NO. _. __. -- 1. . LOCATION OF NEW OWNER SUPPUED CAMERA _. E - . .. .. .. TYPICAL CONTRACTOR TO SUPPLY AND.INSTALL: A 29 ELECTRICAL LOW VOLTAGE WIRING FROM OFFICE TO EACH .CONNECT' TO TIME LI G H T I N'G PLAN LATEST REVISION: WITH MANUFACTURER: CAMERA,ttP-CONFIRM WIRING REQUIREMENTS EN CLOCK - SCALE 1/4'= I'-0 . .. E Q U I P. M E .N T S C. H E D.U L E E L E C T- R I,C A' L S C H E D .U L E . .'. REFRIGERATION CONDENSING UNIT . _ - MOUNTED TO THE R .. . - to THE WAIL(-1H NEW INTERIOR . .. VOLTS/ CONNECTIO ITEM .AMPS K.W. .P. N ROUGH-IN GOOIER AND WALK-IN FREEZ ER... .. . .. .. All CONTROL WIRING FOR . . NO OTY EQUIPMENT CATEGORY' REMARKS PHASE TYPE HEIGHT REMARKS - REFRIGERATION SYSTEM AND To - • ALTERATION JUNCTION BOX BY E.C. - ..:..I I �.� _ .. ..... .. FOR: 1A 1 WALK-IN COOLER/FREEZER 120V/1 1 10.0. JB 106" E.C.TO HARDWIRE AS REQUIRED �k_j > t . NOIFS.i[m ComtmCM ro,W�a�.1wart FWIV S wo i -N oal:n%'ram 1 I' tl:BUILDING SPRINKLER CONNECTION,'IF.REQ'D,' �.' I -:. .,.gip. MOT IN F.S.EC. TB 1 WALK-IN COOLER REFRIGERATION, SELF-CONTAINED 120V/1 16.1 5/8 J8 1080 E.C.TO HARDWIRE AS REQUIRED; SEE SHOP DWGS CONR7ACn SEE ALL Y I 1 WALK-IN FREEZER REFRIGERATION,SELF-CONTAINED 208/23OV/1 10.2 1.0 JB 108' E.C.TO HARDWIRE AS REQUIRED; SEE SHOP DWGS PENEIRATgNS u' L., - �I ,'•' CAFE 8 . 9 1 WATER HEATER BY G.C: VERIFY REQUIREMENTS W/SUPPLIER JUNCTION BOX AND I ' �. �I -'' o 10 1 SURVEILLANCE SYSTEM BY OTHERS 120V/1 8.0 DR 78' VERIFY REQUIREMENTS W/SUPPLIER CONDUIT BUILT D WALL. '- '- 21 1 ICE.MAKER W/BIN 208-23OV/1 12.2 JB' 72' E.C.TO HARDWIRE TO TERMINAL AS REQUIRED - PANEL FOR LIGHT ' SWITCH,PERIMETER: 23 1 COUNTERTOP OVEN BY OTHERS 120V/1 11.3 1350 DR 18" VERIFY REQUIREMENTS W/SUPPUER .HEATER WIRE AND 25 1 MICROWAVE 120V/1' 13.0 1550 UKXIAL T"ERMOMETER DR te" NEMA 489 BEARSES.WAY 27' 2 MICROWAVE CONVECTION OVEN 208-24OV/1 27.4 5700 SR 48' NEMA'6-30;WIRE FOR SECOND FUTURE OVEN ELECTRICAL CONTRACTOR- " 28 1 REFRIGERATED PREP TABLE,30 PAN 12OV/1 12.0 1/2: DR 18• NEMA 5-15 -TO WIRE TIME CLOCK �. - " \ `'� --- -� _ SUITE -5 HYMN MA 02601 TO REFRIGERATION . 29 1 REFRIGERATED PREP TABLE. 24 PAN 120V/1 12.0 1/2 DR 18' NEMA 5-15 FY 30 1 REFRIGERATED PREP TABLE, 12 PAN 120V/1 .7.2 1/5 - OR 18' NEMA.5-15 LOCATION OF TIME �. _ I \� .. 37 6 BLENDER, BAR TYPE 120V/1 15.0 EA: 3 PEAK DR 48: NEMA 5-15; DEDICATED CIRCUIT CLOCK'WITH'OWNER.- ,. 'S r A 1,3 yp I\ I I 52 2 POS TERMINAL BY OTHERS t 20V/1 10.0 OR 18 NEMA 5-15: DEDICATED CIRCUIT;VER. REQMNTS. WALK=IN MANUFACTURER - .:I y L I W I q M�nw 53 1 POS SYSTEM - BUCK OF HOUSE BY OTHERS 120V/1 10.0 OR 18• NEMA 5-15;•DEDICATED CIRCUIT;VER. REOUNTS. TO PROVIDE WALL MOUNTED ! OK1R-LIGHT AND CENTER : . 54A 3 POS PRINTER BY OTHERS 120V/1 10.0 DR 18" NEMA 5-15; DEDICATED CIRCUIT;VER. REOMNTS. MOUNTED CEILING LINTEL. - ---1 PROJECT ARCHITECT: " Y 548 2. POS.PRINTER. BY OTHERS 120V/1 10.0 DR 48•- NEMA 5-15;.DEDICATED CIRCUIT;VER. REOMNTS. 55 1 MONITOR, WALL MOUNTED BY OTHERS' 120V/1 10.0 DR 60' NEMA 5-15; DEDICATED CIRCUIT;VER. REQMNTS. - GENERAL.NOTES: EE A UDKOW DAVID 56 T U/C REFRIGERATOR 120V/1 4.0 1/5 DR 18" NEMA 5-15;VERIFY REQUIREMENTS W/VENOOR 11881 N. 113TI1 WAY:SC0715DALE AZ 57 2 STEAMER._PUMP'TYPE - 208V/1 15.9 3300 SR 48' NEMA 6-20. ALL INTERCONNECTING CONDOR TO 8E'RUN ABOVEACCEPTABLE WAIN(-IN 85259 - EXPOSED INTERIOR CONDUIT WILL.NOT N NOTED IN i ! P.(480)E.*do 385,F:(480)614-0209 79 1 TROPICAL SMOOTHIE NEON SIGN 120V/1 3.0 DR REMARKS FEED FROM ABOVE EXCEPT FORTHE CONDITIONS SHOWN AND NOTED IN THE F - E Hlo,ridaudko�Ocox.net 80 1 TROPICAL SMOOTHIE CAFE EXTERIOR SIGNAGE 120V/1 VERIFY JB VERIFY G.C.TO VERIFY ORIGINATION OF POWER FOR SIGNAGE A80VE.ILLUSMTION• - A LOT CONVENIENCE OUTER 1zov/t 15.0 CRT. DR 48• NEMA 5-15 SEAL ALL PENETRATIONS T"RU-OUT WALK-IN.SEAL ALL INSIDE PROJECT COORDINATION: B LOT CONVENIENCE OUTLET 120V/1 15.0 CRT. DR 18• NEMA 5-15 - aEGTRIru CONDUIT wrtH THERWL:PLASIIC. _ .`ROOF POWER. PLAN BOB JONES -- * C . LOT DATA ONES - EC TO PROVIDE EMPTY CONDUIT&JB FOR DATA AND PHONE LNES.VERIFY LOCATIONS WITH OWNER. - PROVIDE HOLE FOR SPRINKLER HEAD(IF REQUM)AND ' '. .' SCALE =1'-0" 1964 HOWEIl BRANCH ROAD SURE 103 .AFTER INSTALLATION.SEAL WT1N THERMAL PLASTIC. .. - WINTER PARK FL 32792 4 WALK=IN ELECTRICAL .DETAIL P.(407)421-5621,P(BDO)571-5751 . - I .E OFFICEJRMrW04SSOgATESOgmoitcom - ! *. EXACT LOCATION AND. COORDINATION TBD BY THE FRANCHISEE 1N CONJUNCTION ;!: _ NOT TO SCALE ! PROJECT ENGINEER:' WITH MICROS: I - --- - - J Y V KULKARNI,P.E. ! i'' NEW FEEDER:agxu. .' NOTE st> EIJcr.' ! CONSULTING ENGINEERS CONTRACTOR IS. TO VERIFY THAT NEW ELECTRICAL RECEPTACLES INSTALLED, IN. FIRE L` ' I U` a! I MECHANICAL BELECTRICAL -ram I 188CU.GND IN 1-1/4" RISER DIAGRAM ON RATED. WALLS, ARE NOT WITHIN 24'1 OF AN EXISTING .WALL s-6• s-a• I `- SHOT Ez O. i l - S ASH P STEEL CONDOR. I - I) 937 DAVIS, CA 9 616 SCE PENETRATION/RECEPTACLE IN THE ADJACENT TENANT SPACE PER DETAIL -13/A7=1. '�'IJ A A 9 3 P".'6°2-432-97B6' 3PH•METER .. - I I I FAX: 480 445 9935 �. NEW IOOA,3PH' NEW 100A, ,�'I` - E yeshakeco®gmeil.com FUSED DISCONNECT BASE AND METER FOR...*. - - I. �.. - a �. < FOR PANEL'8' NEW:PANEL'B'. i I- ISSUE HISTORY SEE SHEET A7-1 FOR FIRE RATED ELECTRICAL PENETRATION DETAILS FOR FIRE A. a ( Date DeWuiPUeo RATED WALLS. I NEW FtFDFJL 4#3CU. . I I A-41 EXIST. A' NEW I 1 - \. 11 Ij8CU GND IN 1-1/4- 12-09-14 ISSUE FOR CONSTRUCTION- . i I I. -- - i ' ELECTRICAL ROUGH-IN NOTES: ;, ! PANEL EL•g acAnoNs,REV g1 _ A-17 I , II �I L 1.. ALL FINAL CONNECTIONS SHOWN ON THIS DRAWING ARE ACTUAL REQUIREMENTS OF THE EQUIPMENTII '' 2 - ARE SHOWN IN THEIR APPROXIMATE LOCATION. I I I ! I I 2.'LOCATION OF ROUGH-IN STUB IS INDICATED AT+DIMENSION,WHICH IS THE STUB-EDT ABOVE THE . . A-17 ^ I - TIT n 21 A-19 .FINISHED FLOOR pp . - 3..Ml DIMENSIONS ARE FROM AN ESTABLISHED BUILDING COLUMN LINE OR WALL AS INDICATED. A-30 A I i'1 1� :' ' �A-16 .. . 4: NUMBER NOT USED. .. .A-8.10. 57 25 A .. �V A-38,40 57 25 I - .. I .5. ELECTRICAL CONTRACTOR TO PROVIDE AND INSTALL ALL SWITCHES.STARTERS,DISCONNECTS,ETC.FOR ALL I ZII}�' �' c EQUIPMENT AND AND ECE.MACHNES UNLESS NOTED OTHERWASE.ALL DISCONNECTS OR LOCK-EDT DEVICES. - A-28 I i-.__-� I _ ..� a0 Q. _ 1 17„� 8-12.14�. A-16 - STARTERS ETC.M MEET N.EG AND O.SH.A.STANDARDS - A-17 NEW PLYWOOD PHONE f . �! I. BOARD LOCATION.80TT. 'f . 6. ELECTRICAL'CONIRACTOR�70 PROVIDE CONTROL WIRING AND ELECTRICAL SERVICE FOR REMOTE REFRIGERATION� � - � u tl , I.I - / � � �i - � I. ' .,.SYSTEMS FOR WALK-IN-BOXES.ALSO COORDINATE LOCATION FOR SERVICE WIN ELECTRICAL.ENONEE'R. - A-22 C - 'a i I I, i - � �.. A-10 f 11 l I I• tri=l. OF BOARD TO BE MIN:' i.- 7.. ELECTRICAL CONTRACTOR W PROVIDE WRAP AROUND HEATER CABLE ON ALL EVAPORATOR DRAIN LINES IN _ d qt `>L� 0'AF.F.. .• "II WALK-IN FREEZER. (�, �e_�-___ B B. ELECTRICAL CONTRACTOR'TO INSTALL AND WIRE EXTRA LIGHTS IN WALK-IN COOLERS AND FREEZERS - !I l'I I I I �- j -8_ 2' 2'-9 0 2' 4' 9'. .,I cawmraaW suu vwsv Au oo,eeu¢wo 'AS REWIRED..THRU DOOR SWITCH.' - B-19 i - ! II C .. .C❑ .. .. °�nms swr�o�o ui � s 2 i I I m F-I(l wn 9. ELECTRICIAN TO BRANCH TO.CONNECTIOJ`WHERE REWIRED AND:TO CONNECT ALL ELECTRICAL EQUIPMENT A-33.35 i I ` - .I: II I A d 1- - DO NOT SCALE DRAWINGS. .- AND.FIXTURES AND ICE MACHINES.ALSO DO ANY INTERNAL HIRING REWIRED IN THE FIXTURES INCLUDING 27 - ft 31�I:: j L°'b_ �I. •� . . .INTER-WIRING TO APPLIAHE£S AS REWIRED BY THE SPECIFICATIONS AND/OR DRAWINGS.. " A-37;39 27 23 II m '„: o o: SEAL - (. 10. ALL ELECTRICAL OUTLET COVER PLATES ARE TO BE STAINLESS STEEL THOSE REWIRED IN BUILDING A-11 Ii��_ .. STRUCTURE.ARE TO BE FURNISHED BY THE ELECTRICIAN.WITH RECEPTACLE ALL MAIN BREAKER PANELS AND DISCONNECT SWITCHES REWIRED BY OTHER ELECTRICAL DRAWINGS ARE TO BE FURNISHED AND A-9 ;I. _ 37 8-6 INSTALLED BY THE ELECTRICAL CONTRACTOR AT TIME OF INSTALLATION. I i 1 ' I - 1 B-5 11. IF ELECTRICAL COOKING EQUIPMENT IS SPECIFIED.ELECTRICAL CONTRACTOR TO PROVIDE TIE-IN WIRING - A�2 55 C i :'L n, : 'I "� !1 _ 3� 9-4BETWEEN FIRE FIRE PROTECTION BOTTLE CONTROL HEAD.MICRO-SWITCH AND COOKING EQUIPMENT TO COMPLY A-24A-24 f I7 I - 3 B-3 N 37 WITH APPI IC.AW F I(X'AI (=F RFOIIIRFMFNTS FOR FMFRCFNC.Y SHIITIIOWN OF ENTIRE f.(IOKI ENE SHIINi - A-B1 A _ s - . TRIP CIRCUITRY MAY BE REWIRED.SEE 07HER ELECTRICAL PLANS i ! 37 D 2 , I .' 12 VERIFY MATH'ARCHITECT OR DINNER'S REPRESENTATIVE,FINAL EQUIPMENT REWIREMFNIS BEFORE - ORDERING MATERIAL REVISIONS TO EQUIPMENT OR PERFORMANCE REQUIREMENTS MAY AFFECT THE I P. - ! ELECTRICIANS WORK. ,., Lr-..+J.--_---.- �I _ 11 ALL WORK,RELATING TO THE INSTALLATION AND HOOKUP OF THE SPECIFIED EQUIPMENT,IS TO BE PERFORMED IN FULL ACCORDANCE N17H APPLICABLE LOCAL.CITY.COUNTY,STATE AND FEDERAL CODES AND I PI!S ( I , PROJECT No. ALL OTHER GOVERNMENTAL REGULATORY REQUIREMENTS. 14.ELECTRICAL CONTRACTOR IS REWIRED TO FURNISH AND INSTALL ALL ELECTRICAL COMPONENTS NECESSARY DRAWN 6Y TO PROVIDE SERVICE TO LOCATIONS AND.EQUIPMENT AS SHOWN ON THIS SHEET UNLESS NOTED OTHERWISE A ELECTRICAL CONTRACTOR IS ALSO RESPONSIBLE FOR MAKING FINAL CONNECTIONS TO EQUIPMENT AND A-9 : '` I �Yya - I RENEWED BY DAU FITTINGS SUPPLIED AND NSTAIIAT7 BY FSEC. i ,Ii rA•Y`.�S:��� �� �1i I DRAWING.TITLE ALL ROUGH-IN'S SHOWN AT WALL LOCATIONS ARE TO BE LOCATED WITHIN INTERIOR OF WALL. COORDINATE WITH ARCHITECTURAL PLANS FOR c • ------�, i ELECTRICAL ADDITIONAL FLOOR PLAN. BUILDING ELECTRICAL REQUIREMENTS. SEE SHEET E1-0 FOR ELECTRICAL SYMBOL SPECIFICATIONS I Q POWER PLAN o . . ELECTRICAL SUB-CONTRACTOR TO REVIEW THE MECHANICAL AND PLUMBING DRAWINGS AND COORDINATE ALL ELECTRICAL WORK REQUIRED SCHEDULE ROUGH-IN SCH WITH THOSE SUB-CONTRACTRACTORS. � I, o !; I I. j� , ALL 125 VOLT, SINGLE PHASE 15 AND 20 AMP. RECEPTACLES INSTALLED ! i ' SHEET NO. IN THE BLENDER AND PREP AREAS SHALL HAVE GROUND FAULT CIRCUIT INTERRUPTER PROTECTION.(WIRING DEVICE OR CIRCUIT BREAKER). E3-0 POWER PLAN - - --- - _ -- - _-- - = -..._ - .- -_ -_ - ---- -' SCALE F/4' I'-0' .j {I_ ll LATEST REVISION: Q NEW INTERIOR ELECTRICAL ROUGH—IN NOTES:' ALTERATION FOR, 1- ALL FINAL CONNECTIONS SHOWN ON THIS DRAWING ARE ACTUAL REQUIREMENTS OF THE EQUIPMENT ARE SHOWN IN.THER.APPROXIMATE LOCATION. ❑ ❑ Tlcl 2 LOCATION OF ROUGH-IN STUB IS INDICATED AT+DIMENSION,WHICH IS THE STUB-OUT ABOVE THE .FINISHED FLOOR. O1 02 PATg1 PANEL PATCH PAIL .. .. eiALI All DIMENSIONS ARE FROM AN ESTABLISHED BUILDING COLUMN LINE OR WALL AS INDICATED. : PATCII PANEL .tr'}•,�TH .. .4: NUMBER NOT USED. NDWURI( TACAFE. ... S. ELECTRICAL.CONTRACTOR.TO PROVIDE AND INSTALL ALL SWATCHES,STARTERS DISCONNECTS,ETC.FOR ALL - - .EQUIPMENT AND ICE MACHINES-UNLESS NOTED'OTHERWISE,ALL DISCONNECTS OR LOCK-OUT DEVICES.. '. ae..lea]r.ue.mr. -:STARTERS.ETC:TO MEET N.EG AND O.S.H.A.STANDARDS . - 6.. ELECTRICAL.CONTRACTOR TO PROVIDE CONTROL WIRING AND ELECTRICAL SERVICE FOR.REMOTE REFRIGERATION. .. .. .. 489 BEARSES WAY . SYSTEMS FOR WALK-IN BOXES.ALSO COORDINATE LOCATION FOR SERVICE WITH ELECTRICAL ENCINFER- SUITE.B-5 ." 7. ELECTRICAL CONTRACTOR TO PROVIDE WRAP AROUND HEATER CABLE ON ALL EVAPORATOR DRAIN LINES IN' - WRAP pRORpt' .: W.W.W. qHYANNIS,MA 02601 WALK-IN FREEZER: - . . .. 113 ., PATCH PANEL _ PATCH PANEL - .. .. . B. ELECTRICAL CONTRACTOR TO INSTALL AND WIRE EXTRA LIGHTS IN WALK-IN COOLERS AND FREEZERS; 04 .. :. .AS REQUIRED:THRU DOOR SWATCH. i`. SMOOTHIE -` - .. .. - oouson cures covnaaam wmal uo PAMEER - - - misnonva nua[grxr rswwnu mair+c . ._ Omus+ur ro nE wnm uc u raamrcr..un 9.. ELECTRICIAN TO BRANCH TO CONNECTION WHERE REQUIRED AND TO CONNECT.ALL ELECTRICAL EQUIPMENT - NEIWORK uwun,orreannuse ost�ns�a.ossrrwna�ox suwunox rc,wr a nE roawnu mrtuan ' AND FIXTURES AND ICE MACHINES.ALSO DO ANY INTERNAL MIRING REQUIRED IN THE FIXTURES INCLUDING INTER-WIRING TO.APPLIANCES AS REWIRED BY THE SPECIFICATIONS AND/OR DRAWINGS. : .. .. . PROJECT ARCHITECT: .. - 10. ALL ELECTRICAL OUTLET COVER PLATES ARE TO BE STAINLESS STEEL.THOSE REQUIRED IN BUILDING' .. STRUCTURE ARE TO BE FURNISHED BY THE ELECTRICIAN.WITH RECEPTACLE ALL MAIN BREAKER PANELS _ " ` .'. .. .. . DAVID A UDKOW .AND DISCONNECT SWITCHES REQUIRED BY OTHER ELECTRICAL DRAWINGS ARE TO BE FURNISHED AND - - : - - 11881 N.113TH.WAY SCOTTSDALE AZ� . INSTALLED BY THE ELECTRICAL CONTRACTOR AT TIME OF INSTALLATION. 85259 - . ,` :: .. - .. P.(180)61h3385,F.(480)614-0209 11i IF ELECTRICAL COOKING EQUIPMENT 15.SPECIFIED,ELECTRICAL CONTRACTOR TO PROVIDE TIE=1N WIRING � � � : � � � '. - .� � �� BETWEEN FIRE PROTECTION BOTTLE CONTROL HEAD,MICRO-SWITCH AND COOING EQUIPMENT TO COMPLY J " - WITH APPLICABLE LOCAL CODE REQUIREMENTS FOR EMERGENCY SHUTDOWN OF ENTIRE COOKUNE SHUNT PRO ECT COORDINATION: - ff - .. - .. TRIP CIRCUITRY MAY.BE REQUIRED.SEE OTHER ELECTRICAL PLANS. .. - .. BOB.ONES 12.VERIFY WITH ARCHITECT OR OWNER'S REPRESENTATIVE.FINAL EQUIPMENT REQUIREMENTS BEFORE ,I 1964 HKW ELL BRANCH ROAD SUITE 103 ORDERING MATERIAL'REVISIONS TO EQUIPMENT OR PERFORMANCE REQUIREMENTS MAY AFFECT THE: — !L - 7 I •i� WINTER PARK.FL 32792 ELECTRICIANS WORK. - - ?I --.— -- H I -- - 1 I ' i E(OFFI)421-5 2MSSOCI(BOO)571-5751 _ gmo0.— 13.ALL WORK,RELATING TO THE INSTALLATION AND HOOKUP OF THE SPECIFIED EQUIPMENT,IS TO BE PERFORMED IN FULL ACCORDANCE WITH APPLICABLE LOCAL.CITY,COUNTY.STATE AND FEDERAL CODES AND j J` I OiI PROJECT ENGINEER: - ALL OTHER GOVERNMENTAL REGULATORY REQUIREMENTS - I Y V KULKARNI,P.E. - - - 14.ELECTRICAL CONTRACTOR IS REQUIRED TO FURNISH AND INSTALL ALL ELECTRICAL COMPONENTS NECESSARY - - - - , 1 CONSULTING ENGINEERS - TO PROVIDE SERVICE TO LOCATIONS AND EQUIPMENT AS SHOWN ON THIS SHEET UNLESS NOTED OTHERWISE: - - , I - - - - "P I it MECHANICAL&ELECTRICAL ELECTRICAL CONTRACTOR IS.ALSO RESPONSIBLE FOR MAKING FINAL CONNECTIONS TO EOUIPMENT AND . - - FITTINGS SUPPLIED AND INSTALLED BY FSEC. COMPUTER 39371 SPANISN BAY PLACE - I . - E 1 I! .. I -- I ' _._- - 1 - - AIL'ROUGH-IN'S SHOWN AT WALL LOCATIONS ARE TO BE LOCATED DEDICATED DAVIS. CA 95616 CIRCUIT ---- i. PH. 602-432-9788 WITHIN INTERIOR OF WALL COORDINATE WITH ARCHITECTURAL PLANS FOR FJ " FAX: 480-445-9935 ADDITIONAL FLOOR PLAN. BUILDING ELECTRICAL REQUIREMENTS. I ' E yashakeco®gmail.com ISSUE HISTORY' SEE SHEET E1-0 FOR.ELECTRICAL SYMBOL SPECIFICATIONS Date Description 12 ELECTRICAL SUB-CONTRACTOR TO REVIEW THE MECHANICAL AND I _ i - - PLUMBING DRAWINGS AND COORDINATE ALL ELECTRICAL WORK REQUIRED - , .:' 09 14 ISSUE FOR CONSTRUCTION WITH THOSE SUB-CONTRACTRACTORS. COMPUTER � DMICATED CIRCUIT ALL 125 VOLT, SINGLE.PHASE 15 AND 20 AMP RECEPTACLES'INSTALLED --r-li IN THE BLENDER AND PREP AREAS SHALL HAVE GROUND FAULT CIRCUIT —� I tI INTERRUPTER PROTECTION (WIRING DEVICE OR CIRCUIT BREAKER). - i SEE SHEET A7-1 FOR FIRE RATED ELECTRICAL PENETRATION 04 DETAILS FOR FIRE .RATED WALLS. (', ' ' I ATC1R I I. PANEL — -----I ikF „f —,flr I. 4 a� Ii it II - Ii CABLE:CATEGORY 5E � .PRQAER. 1 ... � - CONNECTIONS•RJ-45 a ww oavmava wn>rs.awron.s w L11 KDS CONTROLLERIIDO NOT SGLLE DRAWINGS D2ISEAL i. 110NIfOR 1 'I II -----------' PROJECT No. E— ! i !I 1 DRAWN BY :1- --- SMOOTHE PRINTER I I REVIEWED BY DAU WRAP PRINTER POS+1(NDWORKI I ! i DRAWING TITLE sLa_PRINIER I: ELECTRICAL POS PLAN 1; I AND ELECTRICAL NOTES , I -- '� SHEET N0: -- -- ---- ------------,------------ It POS PLAN "- -" SCALE,1/4'= 1'-0'. LATEST REVISION: Q NEW INTERIOR _ ALTERATION FOR: l c� OD �. �� .. . 89 NN RSES AY SUITE B- C.3 HYA 0 2601 «�a 1 I.✓.3 .. - - ,vl l�v 5—5. 17—4. 7._ 7'-8. 3'-7 3/8" 21:_8. 7—6. ).. _ EXIST. EXIST. U EXIST. I �NEW�1 NEW 1 ELECTRICAL SPRINKLER i o �I t' 'WEN l 1' WOMEN ; ROOM RISER MEN ---- EXIST. , ! ---- ---- NWOMEN . < ISSUE HISTORY Date Description Cl— EXIST.' S I " OPEN AREA - .. I 1 PROJECT No. .. .. DRAWN BY CARD .. - REVIEWED 9Y .. DRAWING TITLE TE _ NEW CONDITIONS 64 6 FLOOR.PLAN AND NOTES 10'-2� 6'-0" 2'-4" 8'-0� 4'-2'• 28'-7" 3—3 2'—O' - SHEET NO. FLOOR PLAN .LATEST REVISION. SCALE1 4•a 1_D. Q NEW INTERIOR` ALTERATION FOR:. 489 BEARSES WAY SUITE MS MA HYANNI 0260 1 .. _ ISSUE HISTORY . Date Description SEAL - 16 i - i I .. i .:. PROJECT No. - ' - DRAWN BY Ia REVIEWED BY DRAWING TITLE BLDG. B I FLOOR PLAN SHEET NO. A-2 BUILDING 'B' FLOOR PLAN SCALE 3/32' V-0' .LATEST REVISION: -Q - " NEW INTER OR PROJECT VICINITY MAP INDEX OF DRAWINGS PROJECT, DATA PROJECT GENERAL NOTES ALTERATIONIFOR: cs _ . COVER SHEET SITE PLAN PROJECT FS 1 1 a NEW FOODSERVICE PLAN: E1LIsnNc FIRST FLOOR BUILDING AREA: a 650 sQ Fr. 1 ACCEPT PREMISES AS FOUND.OWNER ASSUMES NO RESPONSIBILITY FOR 8; . / / AREA OF NEW INTERIOR ALTERATION: 3,806 AT THE PME°OF BI THE NOR THER BUILDINGA 9TE OR EXISTING STRUCTURES . 'TOTAL'. SO.Ff. AT DATA / PROJECT GENERAL NOTES FS1-1 b, WALL BACKING PLAN NEW INTERIOR ALTERATION,IMPROVED AREA 2.452 SQ.FT. ' f r "a" NEW INTERIOR ALTERATION FUNRE'ARE4: 1,354'SQ.FT. 2_ THE CONTRACTOR SHALL FIELD VERIFY ALL CONDITIONS AND DIMENSIONS . Rat " y,, ...-'1,n,r;7.C�.xi: PRIOR TO STARTING ANY WORK.CONTRACTOR SHALL BE RESPONSIBLE FOR p. r � P' T Fa n a A2-11a FLOOR PLAN AND NOTES P1-0 PLUMBING SPECIFICATIONS ALL a(;�Hl�, :�'..'�a`= '�• - OCCUPANCYOF'TROPICAL SMOOTHIE CAFE'. 84 PERSONS(SEE SHEET.A2-lb WORK AND MATERIALS INCLUDING THAT FURNISHED BY SUBCOtITRPDTORs. j aMt t '' ,� 1 .` A2-1 b' LIFE SAFETY PLAN AND NOTES P2—Oa SANITARY & GREASE WASTE PLAN PUBLIC TOILET FIXTURE COUNT:„ SEE SHEET p2 0. ) 3. DISCREPANCIES BETWEEN PORTIONS OF THE CONTRACT DOCUMENTS ARE NOT 1-' L,' "y`7`'+� L AND SCHEDULES _. - INTENDED.CONTRACTOR IS TO CLARIFY.WITH THE OWNER.ANY.SUCH a� gl�T� n A2-2a FLOOR FINISHES PLAN AND FINISH DISCREPANCIES PRIOR TO COMMENCING WORK.' CAFE:®. BUILDING CODE Zoos INTERNATIONAL&1RDING CODE . t SPECIFICATIONS AND NOTES P2—Ob SANITARY &.GREASE VENTING .a. 'CONTRACTOR SHALL REPORT To THE ARCHITECT'ANY ERRORS, �T , ; ,.y t!• 1 .4.,,, _ BUILDING.CODE AYENDMENiS 780 CMR-MN AMENOMENIS TO THE IBC INCONSISTENCIES OR OMISSIONS HE MAY DISCOVER PRIOR i0 COMMENCING ,,,1...y„"i; 'A2-2b WALL FINISHES PLAN AND FINISH PLAN AND SCHEDULES. FUEL cAs CODE zoos INTENNAnoNAL FDEI.-GAS CODE waac.THE coNRucmR Is RESPONSIBLE FOR CORRECTING ANY ERRORS . +'"� !.y+'��f c I tfi' . .r, MECHANICAL CODE 2009 INTERNATIONAL MECHANICAL CODE AFTER THE START OF.CONSTRUCTION WHICH HAVE NOT BEEN BROUGHT TO •.. . SPECIFICATIONS AND NOTES 03-0 WATER PLUMBING PLANS PLUMBING CODE 248 CMR-MA PLUMBING REGULATIONS . THE ATTENTION OF THE OWNER.THE MEANS OF CORRECTING ANY ERROR 489 BEARSES WAY - - .. SHALL BE APPROVED BY THE ARCHITECT. .. SUITE B ,,e . AZ-3 REFLECTED CEILING PLAN .ELECTRICAL CODE 527 CAR'-MA FIRE PREVENTION AND ELECT.REGULATIONS M 1-0 MECHANICAL SPECIFICATIONS f t v jl j-J No—,_ 'q; LIFE SAFETY CODE': 2009 NFPA 101 5.' DIMENSIONS TAKE PRECEDENCE OVER.DRAWINGS.DO NOT SCALE DRAWINGS. HYANNIS,MA 02601 A2-4 RESTROOMS ENLARGED PLAN AND M2-0 MECHANICAL PLAN ANDS DETAILS .FIRE CODE " 2OD9 INTERNATIONALTIRE CODE 6.- ALL PLAN DIMENSIONS ARE FROM FINISH FACE OF WNJ.OR FACE OF ELEVATIONS - DUSTING CONCRETE BLOCK UNLESS OTHERWISE NOTED.' - ACCESSIBIUTY CODE 521 CMR-MA A CCFSSIBIUTY REGULATIONS.AND E1-0 ELECTRICAL SPECIFICATIONS as w A3-1 INTERIOR ELEVATIONS .. :.ECC/ANSI 117.1 2003. .. 7.•. ALL WORK AND MATERIALS SHALL CONFORM TO REQUIREMENTS of ALL. w Twoe s¢acr ioamwnn,snowwc E2-0 UGHTING PLAN, PANEL ENERGY EFFICIENCY CODE .2009 INTERNATIONAL ENERGY CONSERVATION CODE - 'STALE•LOCAL'OSHA CODES AND REGULATIONS �a m� racer ;.. n� ,'LOCafJQn F E Yew A3-2 INTERIOR ELEVATIONS SCHEDULES AND RISER DIAGRAM alo Lo�1L RESTracn°Nsr mE AS-1 WALL SECTIONS BUILDING CLASSIFICATION BY OCCUPANCY:' GROUP A3'(ASSEMBLY)SMOOTHIE.SHOP 8.. THE�MCRACTORCSHALL AN,IN°DOD�CRNDRIONS ONE CO�f - F ONSTRU TI N UMENTS WITH EVISION.ADDER AND- `' LETE E3-0 POWER & COMMUNICATIONS' PREVIOUS USE MERCANTILE CHANGE ORDERS ON THE PREMISES AT ALL TIMES THE DOCUMENTS ARE TO PROJECT ARCHITECT: '. ® -'? _« '� .d)� .. :.�. .L:`:'• .._ ,. 1 ✓.'. .,., A7-1 FIRE.RATED DETAILS - :.. :_. BE.KEPT UNDER THE CARE OF THE JOB.SUPENNTFNOENT. .. PLAN FIRE SPRINKLERS: YES DAVID A. UDKOW BUILDING CLASSIFICATION BY CONSTRUCTION: TYPE V-B." 9.' D°NOT OBSTRUCT STREETS SIDEWALKS ALLEYS OR RIGHTS-OF-WAY � 11B81 N.:�113TH'WAY SCOTTSDALE,AZ E4-0 POS PLAN - BUILDING HEIGHT: SINGLE STORY(22'-8'TOP OF PARAPET'). WITHOUT FIRST OBTANIN PI20PFR PFJUiHIS. - P:(4B0)614-33852E(4NIO)614-0209 10. FIRE EXTINGUISHERS-SIZE.TYPE,NUMBER AND LOCATION IS TO BE .COORDINATED WITH THE BUILDING AND FIRE DEPARTMENTS. E:dcWdaudkm8mx.net SITE PLAN AND INFORMATION ECG ON A p110��RCTORI CLEAN PROJECT COORDINATION: 11— CONTRACTOR SHALL CLEAN WORK NOT ..ACCUMULATE AND J UPON THOROUGHLY HOJ uUST RESRK IDUE AND DEBRIS.TM0R0 BOB JONES 12.. ALL WORK SHALL BE WELL BRANCH ROAD SUITE 103 FOR CORN JCE WON T QUALITY HE MANUFACTURERS ANUF S SLERS WNFORM 0APPROPRIATE .. - - . FL FFlCEJRIJANOASSOCN Isom NATIONAL TRADE PUBLICATIONS. )9� s7 ERFORMED TO THE HIGHEST INDUSTRY STANDARDS 1964 ? . _ »4wlNmt ICE --- 621�F 93. THE CONTRACTOR SHALL BE RESPONSIBLE FOR J08 SAFETY,AND SHALL O PROJECT ENGINEER: 5 MaNq _ TAKE ALL NECESSARY PRECAUTIONS TO SECURE SAFETY OF WORKERS AND E. .: Y V KULKARNI,P.E. 1 OCCUPANTS AT ALL TIMES. 14. ALL WOOD IN CONTACT WITH MASONRY SHALL BE PRESSURE TREATED. CONSULTING ENGINEERS . 15.. THE CONTRACTOR SHALL PROVIDE BACKING/BLOCKING AS REQUIRED FOR MECHANICAL 8 ELECTRICAL r.r . r,•'1, -r 4I13,;{�.`�y"-.': ''s".1�'"`' �` - 1 "'.. 0 �',a„{:,v.- _ MOUNTING OF WALL MOUNTED SHELVES AND CABINET'S.ALL WOOD .. - F. ., � _ ,-�r;,.�,� "`� � ,�1� ,• S ,r :.;-_`�' i;�a''�' a BLOCKING,PLYWOOD SHEATHING,SUB-ROOTING AND WOOD FRAMING 39371 H BAY PLACE �,•. te' ,'r• .,. _- ;F _. ... = F ,. ':... � �.,�;� s ..� r�7 ��; ..w _ CONCECONCEALSWITHININ WALL;FLOOR OR CEILING SPACE SHALL BE FRIW 'DAMS.VIS.C CA 95616 t -n '" + r cr_--.•�' - (fire retardant treated)WOOD AND PRESSURE TREATED WHEN INSTALLED PH. 602-432-9708 . >.• - _F.: .. � h AGAINST CONCRETE BLOCK EF 35. ashakeeoOgma9com 16.��SIUCONE CAULKAULKSHALL BE USED AT THE FOLLOWING LOCATIONS:INCIWIN xir .BUT NOT LIMITED TO- ISSUE HISTORY META COD T AN FPIPAERE PENETRATIONS �COAT WAALLLN�. JUNCTION OF MILLWORK(CABINEETT,AT AND AND CEILING. ADJACENT. ' Date Description 17. M W AN N 11-17-14 ISSUE FOR TSC REVIEW c' - REQUIREMENTS OF LOCAL.BU °ECODS%CODES/ORDINANCES. 12-01-14 ISSUE FOR 75C REVIEW x .. CaNFORY TO -,*_. ...w ✓v - 'k*x .L ".: '4 .'_ ^-.,. 18. IT IS THE RESPONSIBILITY OF THE GENERAL CONTRACTOR TO SECURE ALL -12-09-14 ISSUE FOR CONSTRUCTION 'NECESSARY PERMITS AND APPLICATIONS 19. FT SHALL ATMSII °AR° � G ALLWORK ASIN SUCH A WYS TO PO THE ADI ENT BU UN AND S 20. ALL NEW DRY AB E AND ABUTTING SURFACES ARE TO BE FINISHED TO A SMOOT21. ALL EXISTING INTERIOR WALLS ARE 7D BE-PATCHED AND POINTED UP AS t _ REQUIRED TO PROVIDE A SMOOTH UNIFORM PANTABLE SURFACE 22. GYPSUM WALL BOARD SHALL BE INSTALLED WITH ALL CORNER BEADS.TRIM. ACCESSORIES.MOULDINGS ETC.,AS REWIRED FOR COMPLETION,TAPED AND f % • '.,; rR.i�.''' ' is- �, ix - - SANDED READY FOR PAINT BY DRYWALL CONTRACTOR.ALL WORK WILL BE LOCAITION O Y R ; : PERFORMED IN ACCORDANCE WITH US.GYPSUM STANDARDS. 23. ALL MATERIALS AND WORKMANSHIP SHALL BE GUARANTEED FOR A PERIOD OF ONE YEAR AFTER FINAL ACCEPTANCE OF THE STORE A'LTERA°Tails ¢ 24. UPON COMPLETION OF WORK THE GENERAL CONTRACTOR SHALL CLEW ALL WINDOWS INTERKIR AND EXTERIOR,JAMBS.CLEAN,SEAL AND WAX ALL VINYL .�' •g L^ ?` _ _ , .TI _ ( OOHS.AND OTHER ER CONSTRUCTION DIRT AND TILE FLOORS,ALL TOILET R THOROUGHLY 0 DEBRIS. n10Rouc ALL TAPE,LABELS AND I5. ' J..°. v .t ..•- -. ..' _ A � - o<µr ar,e,ww omoas.awsu,c as c „; v y _ - osdmwxa¢ersat<eca.uc art rranrw,an x S x s i _ .^ — :r., DO NOT SCALE DRAWINGS ; . 3, PROJECT NARRATIVE 4I� r s I# T SM" �. � E Fk��Q - sax o ^ � /_ SEAL S.F. SPACE REMODEL NTO IA N W3SMOOTH E SHOP AND E FUTURE DINING AREA. PROVIDE NEW r. j1 r x: G ARCHITECTURAL FINISHES, PLUMBING. REVISIONS, HVAC DUCTWORK .REVISIONS AND ELECTRICAL REVISION WORK. CONSTRUCT NEW n INTERIOR NON—LOAD BEARING WALLS. EXISTING ONE—HOUR RATED TENANT SEPARATION WALLS ARE TO REMAIN. INSTALL ` PROJECT ' NEW FLOORING FINISHES, WALL AND CEILING. a S. NO STRUCTURAL WORK. INSTALL DRAWN BY GAOD FINISHE 9 _,' - • o : „r .tll I ' REVIEWED BY DAU )-r I A _ IJW ELECTRICAL BRANCH CIRCUITS UTILIZING IF DRAWING TITLE - � � '`•- - ' EXISTING ELECTRICAL CONDUITS, POSSIBLE,I FROM:THE INEW ELECTRICAL' P COVER S } «, PANELS INSIDE THE SPACE. MODIFY EXISTING HEFT LIST OF SHEETS * y: � FIRE SPRINKLER SYSTEM TO CONFORM TO , NEW, INTERIOR LAYOU T AND USE., PROJECT.DATA _ THIS PROJECT DOES NOT INCLUDE ANY VICINITY MAP' BUILDING SIGNAGE ASEPARATE PERMIT WI LL Ve jt I'1' APPLIED .FOR BY THE TENANT OR THE SHEET NO. SIGN VENDOR FOR THE INSTALLATION OF ALL SITE PLAN_. 1 NEW BUILDING SIGNAGE. CS SCALE N.T.S. NORTH TEST R Q. . LA EVISION: I�