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HomeMy WebLinkAboutBOLT GROCERY - FOOD Bolt Grocery 70 Center Street 9 Hyannis 397-l5'41 OpIVA Town of Barnstable BOARD OF HEALTH John T. Norman Board of Health Donald A.Gaudagnoli,M.D. R3AWNSTABM F.P.(Thomas)Lee,. 4 ® 200 Main Street, Hyannis, MA 02601 Daniel Luczkow,M.D. Alt. Phone: (508) 862-4644 Fax: (508)790-6304 www.townofbarnstable.us Permit to Operate a Food Establishment In accordance with regulations promulgated under authority of 105 CMR 590.000 M.G.L. Chapter 94 Sections 305A, 30513, 146, 189 and 139A; Chapter 111, Sections 5 and 127A, a permit is hereby granted to: Permit No: 1135 Issue Date: 01/01/2022 DBA: BOLT GROCERY OWNER: BOLT GROCERY LLC Location of Establishment: 70 CENTER STREET HYANNIS„ MA 02601 Type of Business Permit: RETAIL WITH FOOD SERVICE Annual: YES Seasonal: IncloorSeating: 0 OutdoorSeating: 0 Total Seating: 0 i FEES FOOD SERVICE ESTABLISHMENT: $100.00 YEAR. 2022 RETAIL FOOD: $100.00 COTTAGE FOOD OPERATION: Permit Expires: 12/31/2022 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: MOBILE-ICE CREAM: Q� FROZEN DESSERT: Thomas A. McKean, RS, CHO, Health Agent FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: i F Town of Barnstable For Office Us Initials: � .,� o Date Paid I AmtPd$ Inspectional Services 16 a`� Public Health Division Check# Thomas McKean, Director - 200'Main Street, Hyannis,MA 02601 Office: 508-862-4644, Fax: 508-790-6304 ' APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE 10•I 1� ' NEW.OWNERSHIP RENEWAL CA NAME OF FOOD ESTABLISHMENT: ® C �--6 ADDRESS OF FOOD ESTABLISHMENT: C�C/� , o6 S Mlq I 0-6-01 MAILING ADDRESS(IF DIFFERENT FROM ABOVE):' - E-MAIL ADDRESS: TELEPHONE NUMBER OF FOOD ESTABLISHME - J . TOTAL NUMBER OF BATHROOMS: WELL WATER:YES NOj,!!!�'.(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? IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S)? TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW) FOOD SERVICE ✓RETAIL FOOD-ONLY required for TCS foods(foods requiring refrigeration/freezer) BED&BREAKFAST ' CONTINENTAL BREAKFAST , COTTAGE FOOD INDUSTRY(formerly residential kitchen) MOBILE FOOD FROZEN DAIRY DESSERT MACHINES ...(MONTHLY LAB ANALYSIS REQUIRED) CATERING...(CATERING NOTICE REQUIRED BEFORE EVENT(SEE PAGE#2) *** SEASONAL, MOBILE & NEW FOOD ONLY*** REQUIRED TO CALL HEALTH DIV.FOR INSPECTION PRIOR TO PERMIT BEING ISSUED PLEASE CALL 508-862-4644 Q:\Application FonnsTOODAPP 2020.doc _ OWNER INFORMATION: �n ' FULL NAME OF APPLICANT SOLE OWNER: YES/�q D.O.B OWNER PH\bWV#f /p ADDRES AS (l lfi m� "� - 1 T�_" \ ty ► CORPORATE OWNER: � � r. Gppb��o S ,,� CORPORATE ADDRESS: �� C >�I.� r' 61 PERSON IN CHARGE OF DAILY OPERATIONS: List(2) Certified Food Protection Managers AND at least(1)Allergen Awareness Certifie&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 SIGNATURE OF �PICANT DATE ***FOOD POLICY INFORMATION*** SEASONAL FOOD SERVICE:All seasonal food establishments,including mobile trucks must be inspected by the Health Div. prior to opening!! Please call Health Div.at 508-8624644 to schedule your inspection. Please call at least(7)days in advance. FROZEN DAIRY DESSERTS: Frozen desserts must be tested by a State Certified lab prior to opening and monthly thereafter, with sample results submitted to the Health Div. Failure to do so will result in the suspension or revocation of your Frozen Dessert Permit until the above terms are met. CATERING POLICY: Anyone who caters within the Town of Barnstable must notify theTown by fax or mail prior to catering event. You must complete a catering notice found at http://www.t6wnofbarnstable.us/healthdivision/appiications.asp. OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. NOTICE: Permits run annually from January 1 st to Dec.31't 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 BOARD OF HEALTH John T. Norman Board of Health Donald A.Gaudagnoli,M.D. BARNSTABLF. Paul J.Canniff,D.M.D. 200 Main Street, Hyannis, MA 02601 F.P. Thomas Lee Alternate Phone: (508) 862-4644 Fax: (508)790-6304 www.townofbarnstable.us Permit to Operate a Food Establishment In accordance with regulations promulgated under authority of 105 CMR 590.000 M.G.L. Chapter 94 Sections 305A, 305B, 146, 189 and 189A; Chapter 111,Sections 5 and 127A, a permit is hereby granted to: Permit No: 1135 Issue Date: 03/01/2021 DBA: BOLT GROCERY OWNER: BOLT GROCERY LLC Location of Establishment: 70 CENTER STREET HYANNIS, MA 02601 Type of Business Permit: RETAIL FOOD Annual: YES Seasonal: IndoorSeating: 0 OutdoorSeating: 0 Total Seating: 0 FEES FOOD SERVICE ESTABLISHMENT: $100.00 YEAR. 2021 RETAIL FOOD: $100.00 COTTAGE FOOD OPERATION: Permit Expires: 12/31/2021 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: - - --- MOBILE-FOOD: MOBILE-ICE CREAM: GQ� FROZEN DESSERT: Thomas A. McKean, RS, CHO, Health Agent FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE j Restrictions: For Office Use Only: Initials: Town of Barnstable Ridilffid` Inspectional ServicesMAM a,nrP $ a,uwsrASLe; t check# P'# 11? Public Health Division Thomas McKean,Director 200 Main Street,Hyannis,MA 02601 3 a Office: 508-8624644 Fax: 508-790-6304 APPLICATION FOR PERMIT To OPERATE:A FOOD ESTABLISHMENT DATE 2/16/2021 NEW OWNERSHIP RENEWAL NAME OF FOOD ESTABLISHMENT: BOLT Grocery LLC ADDRESS OF FOOD ESTABLISHMENT: 70'Center Street Hyannis MA,02601 .MAILING ADDRESS(IF DIFFERENT FROM ABOVE): &MALL ADDRESS: taneilrogers@yahoo.com. TELEPHONE NUMBER OF FOOD ESTABLISHMENT: 3(�D 659 _ 5342 TOTAL NUMBER OF.BATHROOMS: one WELL WATER:YES: NU Il ...(ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: . SEASONAL: DATES OF OPERATION: 1 1 . TO. 1 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 LPCENSING•AND MEET OUTSIDE DINING' REQUIREMENTS. T IS WAIT STAFF PROVIDED FOR OUTSIDE DINING? NO IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S)9 NO TYPE OF ESTABLISHMENT: ;(PLEASE CHECK ALL THAT"PLY BELOW) FOOD SERVICE RETAIL FOOD-ONLY required-for TCS foods(foods requiring refrigeration/freezer) BED&BREAKFAST CONTINENTAL BREAKFAST COTTAGE FOOD INDUSTRY(formerly residential kitchen) MOBILE FOOD FROZEN DAIRY DESSERT MACHINES (MONTHLY LAB ANALYSIS REQUIRED). CATERING...(CATERING NOTICE REQUIRED BEFORE EVENT(SEE PAGE#2) *** SEASONAL.MOBILE'& NEW FOOD ONLY*** REOUIRED.TO CALL HEALTH DIV.FOR INSPECTION PRIOR TO PERMIT BEING ISSUED PLEASE CALL 508-862-4644 Q\Application FormsTOODAPP 2020.doc OWNER INFORMATION: .FULL NAME OF APPLICANT Taneil Rogers 03/22/1989 SOLE OWNER:: YES/NO D.O.l6 OWNER PHONE# 347-6595342 ADDRESS_ 70 Center Street Hyannis MA, 02601 _ CORPORATE OWNER: Tane l Rogers CORPORATE ADDRESS:._ '70 Center Street Hyannis.MA,_02601 PERSON IN CHARGE OF DAILY OPERATIONS: Taneil Rogers 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.Taneil Rogers j ,5, l..(o 1'- JAA'fI1 gum _ 2. Errol Foster _ j / 7 �(p 02 19 /2021 SIGNAT OF PLICANT DATE ***FOOD POLICY INFORMATION*** SEASONAL FOOD SERVICE:All seasonal food establishments,including mobile.trucks must be.inspecwd by the Health .Div. prior to opening!! Please call Health Div.at 5.08-862-4644 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:#iiiNvwi.townofbarnstabie us/healtbd vision/applications:asp. OUTDOOR COOKING: O.utdoor.cooking,preparation,or display of any,food product by a food.establishment.is..prohIibited. NOTICE: Permits run annually from January l A to Dec.31'each calendar year. IT IS YOUR:RESPONSIBILITY TO.RETURN THE COMPLETED APPLICATION(S)AND REQUIRED FEES.BY DEC 1 st. Q:\Application FormsTOODAPP REV3-2019.doc Bellaire, Dianna From: McKenzie, Marybeth Sent: Wednesday, February 17, 2021 9:40 AM To: Bellaire, Dianna Subject: RE: 2021 Food Permit- 70 Center Street Retail Food Market Hi, They would be able to sell TCS's with a retail permit and they will need a food establishment permit because they will be prepping and serving food.Thanks From: Bellaire, Dianna Sent: Wednesday, February 17, 2021 9:03 AM To: McKenzie, Marybeth Cc: Bellaire, Dianna Subject: RE: 2021 Food Permit- 70 Center Street Retail Food Market Marybeth, Would she be considered our"limited retail/food combo" like at Cumby's and Cape Fish and lobster or a full food ? 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"),includuig auv attachment(the"Information"),man be confidential or otherwise exempt from disclosure.It is for the addressee.only.'I"his Information may be privileged and confidential work-product or a pnvileged 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«7thout the prior written consent of the Director of Public Health and/or the Town Attornev'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: McKenzie, Marybeth Sent: Wednesday, February 17, 2021 8:59 AM To: Bellaire, Dianna Subject: RE: 2021 Food Permit- 70 Center Street Retail Food Market H I, I spoke with her today and she will need a retail and food establishment permit.Thanks From: Bellaire, Dianna Sent: Tuesday, February 16, 2021 10:04 AM To: Taneil Rogers 1 A i Cc: Bellaire, Dianna; McKenzie, Marybeth; Parvin, Lindsay Subject: 2021 Food Permit- 70 Center Street Retail Food Market Ms. Rogers, Here is the application for food. Please discuss what category your food establishment will become. I know you want a Juice Bar. Ms. Marybeth Mckenzie is your health inspector right now. I've copied her on this email and her phone number is 508-862-4649. You requested the possibility of selling alcohol. Please contact Lindsay Parvin (copied on this email) regarding the alcohol. Once your health inspector has decided if you need a food permit,they will let you know what category and you will add $100.00 to the fee,for new review. If you are supposed to obtain a food permit(not retail)you will need to acquire 2 Servsafe Food Managers Certificates and 1 Allergen training certificate. You will send food applications and certifications to me with the check. 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.uiforination 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.'1be 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 th.e"I"own.of Barnstable.If you have received this e-mail by mistake,please notify the sender and delete it from your system.Please do not copy or forward it.Thank you for your cooperation. 2 2/23/2021 MA Corporations Search Entity Summary Corporations Division Business Entity Summary ID Number: 001465971 Request certificate,: New search" Summary for: BOLT GROCERY, LLC The exact name of the Domestic Limited Liability Company (LLC): BOLT GROCERY, LLC Entity type: Domestic Limited Liability Company (LLC) Identification Number: 001465971 Date of Organization in Massachusetts: 10-20-2020 Last date certain: The location or address where the records are maintained (A PO box is not a valid location or address): Address: 70 CENTER STREET City or town, State, Zip code, HYANNIS, MA 02601 USA Country: The name and address of the Resident Agent: Name: TIM MCNAMARA Address: 54 MARKET STREET PO BOX 2154 City or town, State, Zip code, MASHPEE, MA 02649 USA Country: The name and business address of each Manager: Title Individual name Address MANAGER TANEIL ROGERS 70 CENTER STREET HYANNIS, MA 02601 USA MANAGER ERROL FOSTER 70 CENTER STREET HYANNIS, MA 02601 USA MANAGER DESMOND GRANT 70 CENTER STREET HYANNIS, MA 02601 USA In addition to the manager(s), the name and business address of the person(s) authorized to execute documents to be filed with the Corporations Division: Title Individual name Address SOC SIGNATORY TANEIL ROGERS 70 CENTER STREET HYANNIS, MA 02601 USA The name and business address of the person(s) authorized to execute, acknowledge, deliver, and record any recordable instrument purporting to affect an interest in real property: Title Individual name Address Confidential E_.. Merger Consent Data Allowed Manufacturing View filings for this business entity: https://corp.sec.state.ma.us/CorpWeb/CorpSearch/CorpSummary.aspx?sysvalue=h.lVv69d PmYXfJINwVkxFGgK99FK68S.k886asK2a8- 1/2 Bellaire, Dianna From: McKenzie, Marybeth Sent: Tuesday, February 23, 2021 10:18 AM To: 'Taneil Rogers' Cc: Bellaire, Dianna Subject: RE: Checklist Attachments: Pre-op checklist updated 2017.pdf HI Taneil, I have attached the preop check list.An inspection will have to be done prior to getting food on site to make sure everything is ok; refrigerator temps, water temps, hand sinks stocked, etc. You only need to address the items that relate to your store needs and since you have a ware washing sink please_make sure that you have a sanitizer and the correct test strips available and know how to use them.Also,you will need to go to MA.gov and get the newest"Reopening Requirements for sector specific industries during Covid". You meet those requirements too. Let me know when you are ready for the inspection, the sooner you know the better, so I can schedule it in. Thanks, Marybeth McKenzie From: Taneil Rogers [mailto:taneilrogers yahoo.com] Sent: Monday, February 22, 2021 6:30 PM To: McKenzie, Marybeth; Flynn, Margaret Subject: Checklist Hello LAdies, I would like a checklist. I do not want to miss anything that is required by the town and I feel like I have missed a few. steps. Checklist- meaning all the different permits we will need to operate the store and necessary inspections as to who we need to reach out to. Please I would really appreciate it if one of you could provide me. Thanks CAUTION:This email originated from outside of the Town of Barnstablel Do not click links, open' attachments or reply, unless you recognize the sender's email address and know the content is safe!' i �p IKE row TOWN OF BARNSTABLE. HEALTH iNSPECTORs Establishment Name: Date: ge:. of ' OFFICE HOURS PUBLIC HEALTH DIVISION s:oo-s:soA.nn. BARNSTABLE. • 200 MAIN STREET 3:30-4:3o P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified a3. �0i HYANNIS,MA 02601 MON.-FRi. No Reference R-Red Item PLEASE PRINT CLEARLY FOOD ESTABLISHMENT INSPECTION REPORT 508-862-4644 Name Date i2ape of waiNnsioection ra io Address &sk ection Level etai Previous Inspection Telephone ential Kitchen Date: Mobile Pre-operation Owner HACCP YIN Temporary Suspect Illness l Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other Inspector �j Out: Z l l y 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) ri FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands / ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities / /A. -441 EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ° ` l ❑ 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 1 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 , Q� I ❑ 11.Good Hygienic Practices ❑22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations ® A Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: ❑ No El Yes Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction: Based on an inspection today,the items 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 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 9 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 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.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 Signal. 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 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 F7 5 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 ( ) P Y7-102.11 Common Name-Working Containers* Require Reporting by Food Employees and Contamination from the Environment ( ) Roasts Held At or Above 130°F* 7-201.11 Separation-Storage* 3-501.16A Applicants* 3-302.11(A)- Food Protection* P g 20 Time as a Public Health Control 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 7-202.11 Restriction-Presence and Use* 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* 7.202.12 Conditions of Use* 590.004(11) Variance Requirements 3-304.11 Food Contact with Equipment and Utensils* 590.003(G) Reporting by Person in Charge* Contamination from the Consumer 7-203.11 Toxic Containers-Prohibitions 3 590.003(D) Exclusions and Restrictions* 3-306.14(A)(B)Returned Food and Reservice of Food* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR ` 590.003(E) I Removal of Exclusions and Restrictions - Disposition of Adulterated or Contaminated 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS(HSP) . Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Warewashin Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and g Raw Seed Sprouts Not Served* 3-201.12 Food in a Hermetically Sealed Container* Sanitization Temperatures* 7-206.13 Tracking Powders,Pest Control and P 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 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* 3-401.11A(1)(2) Eggs-155°F 15 sec Concentration and Hardness* 22 3-603.11 Consumer Advisory Posted for Consumption of Animal Foods That are Raw,Undercooked or 5-101.11 DrinkingWater from an Approved System* 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* PP Y Not Otherwise Processed to Eliminate - F.,ni mrnt* 590.006(A) Bottled Drinking Water* l P 3 101.11(A)(2) Comminuted Fiqh,Meats&Game Pathogens* Ef 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 r f 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 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 C Commercial] Processed RTE Food-140°F* (Blue Items 23-30) 3-202.15 Package Integrity ( ) Y Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 13 Handwashing Facilities 3-501.14 A CoolingCooked PHFs from 140°F to 70°F 3-202.18 Shellstock Identification ( ) Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 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 Conformance with Approved Procedures/ 6-301.11 I Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 1.008 HACCP Plans 6-301.12 1 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. °Ft - TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: Dater Page: of v� q OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30 A.M. snnNsrneLe. : 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. �p 6�9•s�0� HYANNIS,MA 02601 508-862-4644 No Reference R-Red Item PLEASE PRINT CLEARLY 'FON1P` FOOD ESTABLISHMENT INSPECTION REPORT y 0 Name 1 , Date e of Tvoe of Inspection O e Routine Address + Risk F S rvic Re-inspection Level etai Previous Inspection + Telephone esidential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness e Caterer General Complaint Person in Charge(PI Time Bed&Breakfast H In: the Inspector Out: J Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. i 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 r 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) i ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating ❑6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑20.Time As a Public Health Control ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) Non-critical(N)violations must be corrected immediately or Corrective Action Required: ❑ No ❑ Yes within 90 days as determined b the Board of Health. Overall Rating ,, o ?/1 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. ❑ 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 C=2 critical violations and less than 4 non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violations observed,7 to 8 non-critical violations=C. refrigeration. 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 i Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Signature Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen? Y N Violations related to Foodborne Illness Violation Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility F 6 Cross-contamination LL4 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs 2-103.11 Person-in-Charge Duties Cooked and RTE Foods.* * 19 PHF Hot and Cold Holding 3-302.14 Protection from Unapproved Additives Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41'F/45°F EMPLOYEE HEALTH _ 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers*7-102.11 Common Name-Working 590.004(F) P g * 2 590.003(C) Responsibility of the Person-in-Charge to Other* 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* 3-302.15 Washing Fruits and Vegetables 590.003(F) Responsibility of A Food Employee or An 3-501.19 Time as a Public Health Control* * Applicant To Report To The Person In Charge* 7.202.12 Conditions of Use 3-304.11 Food Contact with Equipment and Utensils* 590.004(11) Variance Requirements 590.003(G) Reporting by Person in Charge* Contamination from the Consumer 7-203.11 Toxic Containers-Prohibitions* 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Reservice of Food* 7-204.12 Chemicals for 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 Hermetically Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) I Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 5-101.11 Drinking Water from an Approved System* 4-601.11(A) Clean Utensils an Eggs d Food Contact Surfaces of E s-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Effective 11112001 1-602.11 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 anA roved Source 3-401,11(B)(1)(2) Pork and Beef Roast-130°F 121 min Eggs* Pp 4-702.11 Frequency of Sanitization of Utensils and Food gg 9 Y * 3-401.11 A 2 Ratites Injected Meats-155°F 15 sec 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* ( )O � Shellfish* 4-703.11 Methods of Sanitization-Hot Water and 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* Stuffin Containing Fish,Meat,Poultry or g ry 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- Sources* ing,mobile food,temporary and residential 10 Proper,Adequate Handwashing Ratites-165°F 15 sec*3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* 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'lemperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES 3-202.15 Package Integrity* 3-301.12 Preventing Contamination When Tasting* 3-403.11(C) Commercially Processed RTE Food-140°F* (Blue Items 23-30) 12 Prevention of Contamination from Hands * Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* 3-403.11(E) Remaining Unsliced Portions of Beef Roasts illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 16 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 3-202.18 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 wilb Sudp Sr d Iiulid Diyii)g Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser;Availability 28. Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 29. Special Requirements .009 3-502.11 Specialized Processing Methods* 30. Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Formback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. 1 oF114E row TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: Date: Page: of p` OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30 A.M. BARNS ABLE. ` 200 MAIN STREET 3:30-4:30 P.M. - Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified p Me m� HYANNIS,MA 02601 MON.-FRI. No Reference R-Red Item PLEASE PRINT CLEARLY FOOD ESTABLISHMENT INSPJECTION REPORT 508-862-4644 Name Date Type of Type of Inspection O e1. 1 1 Routine t Address Ris oo Re-inspection Level < etail Previous Inspection Telephone q ­7 (� esi en ial Kitchen Date: Icy - L 1 Mobile re-operation V 1 Owner HACCP Y/N Temporary s Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP - In: Other `n Inspector ,Q 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) ❑ L`j` 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 L« y ❑ 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 Haza ous Fo ) �c Q ❑ 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 r ❑ 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 J Ll1` Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Act n Re red: ❑ No El Yes Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction:Based on an inspection today,the items ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: checked indicate violations of 105 CMR 590.000/Federal Food C,ode. 23.Management and Personnel (FC-2)(590.003) This report when signed below b a Board of Health member or its agent P 9 Y 9 A=Zero critical violations and no more than anon-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations 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 4non-critical violations 9 )( ) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. 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 back-up,sewage If no critical water,C=2 critical violations and less than 9 non critical. a 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must g p, infestation of rodents or insects,or lack of 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violations observed,7 to 8 non-critical violations. If 1 critical refrigeration. 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: P931.Dumpster screened from public view I Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y NI #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Siggo Print. Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N fq 1^ Dumpster Screen? Y N 1 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 19 PHF Hot and Cold Holding 2-103.11 Person-in-Charge Duties Cooked and RTE Foods. 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) 2 590.003 C Responsibility of the Person-in-Charge to * 3-501.16(A) Hot PHFs Maintained At or Above 140°F O P tyOther 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 20 Time as a Public Health Control Applicants 3-302.11(A) Food Protection* 7-202.11 Restriction-Presence and Use* 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.004(11) Variance Requirements * 3-304.11 Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions* 590.003(G) Reporting by Person in Charge 3 590.003(D) Contamination from the Consumer 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 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 * 3-801.1 l(B) Use of Pasteurized Eggs* g Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Warewashin Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a 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. 18 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY Concentration and Hardness* 22 3-603.11 Consumer Advisory Posted for Consumption of 3-202.16 Ice Made From Potable Drinking Water* 3-401.11A(1)(2) Eggs-155°F 15 sec Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System* 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Not Otherwise Processed to Eliminate Equipment* ( )O Pathogens*590.006(A) Bottled Drinking Water* 3-401.11 A 2 Comminuted Fish,Meats&Game g * s-e-11112001 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell Contact Surfaces of Equipment 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min* Eggs* Shellfish and Fish From an Approved Source gg 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and StuffingContaining Fish,Meat,Poultryor 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* g * 590.009(A)-(D) Violations of Section temporary and - ide in cater- Sources* Ratites-165°F 15 sec ing,mobile food,temporary and residential i 10 Proper,Adequate Handwashing Game and Wild Mushrooms Approved By * 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks]45°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* 3-40 1.11(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 77 Reheating for Hot Holding practices should be debited under#29-Special Requirements. $ Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* * 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 3-202.11 PHF's Received at Proper Temperatures (Blue Items 23.30) 3-202.15 Package Integrity* 3-301.12 Preventing Contamination When Tasting* 3-403.11(C) Commercially Processed RTE Food-140°F* Critical and non-critical violations,which do not relate to the foodbome 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 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 Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* * 23. Mana ement and Personnel FC-2 .003 Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours 9 5-20411 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 . 3-402.11 Parasite Destruction* Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients' I Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. 1 Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 129. 1 Special Requirements .009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Formback6-2doc 'Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. `Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. �Op THE rq� TOWN OF BARNSTABLE _ . HEALTH.INSPECTOR'S Establishment Name: Date: -._ Page:, of a OFFICE HOURS E • PUBLIC HEALTH DIVISION a 8.00-9:30A.M. " • BARNSTABLE. 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical�ltem DESCRIPTION OF VIOLATION/PLAN OF CORRECTION, Date Verified 639. HYANNIS,MA 02601 MON.-FRI. No Reference R Red Item PLEASE PRINT CLEARLY 'reo MAC 508-862-4644 FOOD ESTABLISHMENT INSPECTION REPORT .. - _ Name Dater e o e sec io I'� T era io s urine Address Q ' Risk Foo vice Inspection Level a aI Previous Inspection Telephone esldential 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 s �~ i Inspector �° Out: l _ 1 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 - /r ❑ 5.Receiving/Condition ❑ 17.Reheating - ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling t ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑20.Time As a Public Health Control ^• .I 1 ❑ 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 W / -�' ❑ 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) ao p(;� Corrective Action Re red. e 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 violationsf ❑ 9 ❑ 9 y ry P ❑o 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below b a Board of Health member or its agent P 9 Y 9 A=Zero critical violations and no more than anon-critical violations. F=3 or more critical violations:9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations 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 regardless of the number of critical,results in an 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 6von-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than 9 non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of ( )( ) 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 g 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 Signa re Print: 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Signature Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen? Y N Violations related to Foodborne Illness - - Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) -- and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM'CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202:12 Additives* 3-501.15 Cooling Methods for PHFs *- _ _ 19 PHF Hot and Cold Holding _ 2-103.11- Person-in_ Cooked and RTE Foods.*Charge Duties- - - - - - - - - 3-302.14. Protection from Unappro'ved�Additive§ 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 3-302.1](A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 2 590.003(C) Responsibility of the Person-in-Charge to _ _ _ _ _Other* g g 3-501.16(A) Hot PHFs Maintained At or Above 140°F* 7-102.11 Common Name-Working Containers* 3-501.16 A Roasts Held At or Above 130°F* Require Reporting by Food Employees and Contamination from the Environment ( ) 7-201.11 Separation-Storage*Applicants* - - - - -- -- - - 3-302.71(A) - Food Protection* P g 20 Time as a Public Health Control 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 7-202.11 Restriction-Presence and Use* 3-501.19 Time as a Public Health Control*Applicant To Report To The Person In Charge* 3-304.11 Food Contact with Equipment and Utensils* 7.202.12 Conditions of Use* 590.004(11) Variance Requirements • _590.003(G) Reporting by Person in Charge*. _ _ _ 7-203.11 Toxic Containers-Prohibitions* Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* - REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Reservice of Food* 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Remova(of Exclusions and Restrictions g ( ) Disposition of Adulterated or Contaminated _ Food _. _ 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources g Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004A-B Compliance with Food Law* * 3-801.11(D) Raw or Partially Cooked Animal Food and ( ) P _ -4-SOl ad l- - Manual Wazewashing-Hot Water 7.206.12 Rodent Bait Stations Raw Seed S routs Not Served* 3-201.12 Food in a Hermetically Sealed Container* Sanitization Temperatures* 7-206.13 Tracking Powders,Pest Control and P 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served" 3-202.13 Shell Eggs* _ Sanitization Temperatures* TIMEITEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 18 Proper Cooking Temperatures for PHFs - CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec dness* 22 3-603.11 Consumer Advisory Posted for Consumption of - Animal Foods That are Raw,Undercooked or 5-101.11 DrinkingWater from an A roved S stem* 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* PP Y -- - - - - - - Not Otherwise Processed to Eliminate Equipment* 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Effective uuzoor _ _ _ _ 4-602,1.1 _ Cleaning Frequency of-Utensils and Food_ Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22A* 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* _ ____ 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 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 PHFs Received at Proper Temperatures* 2�11.12 Discharges From'the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES - * 3-301.12 Preventing Contamination When Tasting* 3-403.11 C Commercial] Processed RTE Food-140°F* Blue Items 23-30) 3-202.15 Package Integrity ( ) Y Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 13 Handwashing Facilities 3-501.14 A CoolingCooked PHFs from 140°F to 70°F 3-202.18 Shellstock Identification ( ) Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3�02.11 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 1.009 3-502.11' - Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Formback6-2doc `Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. FTaE ro TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: Date: Page: of p� ~o OFFICE HOURS PUBLIC HEALTH DIVISION z` a 00_1:30 A.M. BARNSTABLE. 200 MAIN STREET 3 30-a:3o P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified Mbw: `m� HYANNIS,MA 02601 MON.-FRI.508-862 4644 No Reference _R -Red Item PLEASE PRINT CLEARLY . FOOD ESTABLISHMENT I C .ION PORT \ vL Name Date T e o ns a tionLol outine - r, Address Risk ood Service ' ion , \ , ev Previous Inspection Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint r_ 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) ❑ AWLS - 9 Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ `, N--• Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ , - FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands /{ _ u' 7 '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 L V/k_.J ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals L \ FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially,HazardQus Fo ds ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures \v ❑ 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(HSQ) aj ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories \\ r Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations r ,e Critical(C)violations marked must be corrected immediately. (blue&red items) I Corrective Action Required: No ❑ Yes Non-critical(N)violations must be corrected immediately or 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 a items ❑ Embargo Emergency Closure ❑ Voluntary Disposal ❑ Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food B-One critical violation and less than non-critical violations 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If if no critical violations observed,4 too 6 von-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 27. ty (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must Physical Facility C=2 critical violations and less than 9 non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of y 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 8non-critical violations. If 1 critical refrigeration. y 29.Special Requirements (590.009) within 10 days of receipt of this order. violation,4 to 8 non-critical violations=C. 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Signature - Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen? Y N i` Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont) FOOD PROTECTION MANAGEMENT PROTECTIONTROM 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 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 Cooked and RTE Foods.* * 19 PHF Hot and Cold Holding 2-103.11 Person-,in-Charge Duties- - - 3-302.14 Protection from Unapproved Additives Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41'F/45°F 590.004(F) EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 2 590.003 C Responsibility of the Person-in-Charge to Other* 3-501.16(A) Hot PHFs Maintained At or Above 140°F O Po Y7-102.11 Common Name-Working Containers* Require Reporting by Food Employees and Contamination from the Environment ( ) Roasts Held At or Above 130°F* 7-201.11 Separation-Storage* 3-501.16A - - - - -- Applicants* - - - - `- - 3=302:11(A) - Food Protection* P g 20 Time as a Public Health Control 590.003(F) Responsibility of A Food Employee or An _ _ _ 3-302.15 _ Washing Fruits and Vegetables 7-202.11 Restriction-Presence and Use* 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* 3-304.11 Food Contact with Equipment and Utensils* 7.202.12 Conditions of Use* 590.004(11) Variance Requirements 590.003(G)_ Reporting by Person in Charge* 7-203.11 Toxic Containers-Prohibitions* Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Rrated or of Food* 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions g � ) Disposition of Adulterated or Contaminated Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 -- ' Food and Water From Regulated Sources- - 9 "- Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004 A-B Corq liance with Food Law* * 3-801.11(D) Raw or Partially Cooked Animal Food and ( .-) _ _P - - ._._ - - _ 4-501.144 Manual Warewashing-Hot Water - 7.206.12 Rodent Bait Stations Raw Seed Sprouts Not Served* 3-201.12 Food in a Hermetically Sealed Container* Sanitization Temperatures* 7-206.13 Tracking Powders,Pest Control and 3-20173- 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* 3-401.11A(1)(2) Eggs-155°F 15 sec Concentration and Hardness* 22 3-603.11 Consumer Advisory Posted for Consumption of Animal Foods That are Raw,Undercooked or * 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* 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* Efe cti 1112001 4-602.11 Cleaning Frequency-of Utensils and_Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(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 StuffingContaining Fish,Meat,Poultry or 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* g 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- Sources* Ratites-165°F 15 sec* ing,mobile food,temporary and residential 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By - - 2-301.11 Clean Condition-Hands and Arms* the appropriate sections above if related to Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave 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 should be debited under#29-Special -5 - - Receiving/Condition - 2-401.11 Eating,Drinking or Using Tobacco* 3 403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3,103.11 C Commercially Processed RTE Food-140°F* (Blue Items 23-30) 3-202.15 Package Integrity ( ) Y Critical and non-critical violations,which do not relate to the foodbome 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 TagsiRecords:Shellstock 590.004(E) Preventing Contamination from Employees* 1$ 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 4I°F/45°F Within 4 Hours* 23. Management and Personnel FC-2 .003 Tags/Records:Fish Products 5-203.11 Numbers and Capacities* 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction* 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFI Made from Ambient Temperature Ingredients[0 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 T Conformance with Approved Procedures/ 6-301.11 1 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. 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. oFIKE row TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: Date:� ' Page: of 4• OFFICE HOURS p ° PUBLIC HEALTH DIVISION 8:00-9:30 A.M. BARNSTABLE, • 200 MAIN STREET 3:30-a:3o P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION /PLAN OF CORRECTION Date Verified V MESq. HYANNIS, MA 02601 , M-8 -FRI.62-4644 No Reference R-Red Item PLEASE PRINT CLEARLY �p 508-8 fFDN1P�p FOOD ESTABLISHMENT INSPECTION REPORT Name Dat Type of Type of Inspection Opera:is n s1 Routine Address Risk 4_16nt d S Re-inspection Level Previous Inspection Telephone ial Kitchen Date: Mobile Pre-operation Zr Owner HACCP YIN Temporary Suspect Illness Caterer plaint Person in Charge(PIC) Time Bed&Breakfast In: t e Inspector Out: Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating ❑6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑ 20.Time As a Public Health Control ❑8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 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) 8 Corrective Action Required: ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction: Based on an inspection today,the items ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. • 25.Equipment and Utensils FC-4 590.005 6=One critical violation and less than 4npn-critical violations g ( )( ) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If Seriously Critical Violation t F is scored automatically o la hot 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than i non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of be in writing and submitted to the Board of Health at the above address violations observed,7 to 8npn-critical violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials (FC-7)(590.008) 9 violation,4 to 8npn-Critical violations=C. 29.Special Requirements (590.009) within 10 days of receipt of this order. 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Signature Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen? Y N ✓'a.-^ems`' -�:...-Vr �+...r--�� "" ''1!b,.�-.-�_.-,.t .._:z� -..-�' -„-^. `•. s` `- � -. ,.�•.�_:,.,�•'-y}--r-.s'++-+:F•ye".'��:�r--��"-J3-.+ �--..a:+.- '�rY - � .,, -. -Y.f ..:'~- _ -ti:.`"•:�.?t",w"r�^�:.':-rswr�.,.,.�..a:.;;r-�+--`,�...-^,--+-e^-.,�..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* 79 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 * 590.004(F) 7-101.1 I 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* 3-501.16(A) Roasts Held At or Above 130°F* Applicants* 7-201.11 Separation-Storage* PP 3-302.11(A) Food Protection* 20 Time as a Public Health Control 590.003(F) Responsibility of A Food Employee or An 7-202.11 Restriction-Presence and Use* * 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* 3-304.11 Food Contact with Equipment and Utensils* 590.004(l l) Variance Requirements 590.003(G) Reporting by Person in Charge* Contamination from the Consumer 7-203.11 Toxic Containers-Prohibitions* 3 59(0.003(D) Exclusions and Restrictions* 3-306.14(A)(B)Returned Food and Reservice of Food* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 590.003(E) Removal of Exclusions and Restrictions Disposition ofAdulterated or Contaminated 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS(HSP) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetically Sealed 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* 4-561.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY e 3-202.16 Ice Mad 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 5-101.11 Drinking Water from an Approved System* 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-40 1.11(A)(2) Cnmmimned Fish,Meats&Game Pathogens* Eff.rave 11112001 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* 4-702.11 Frequency of Sanitization of Utensils and Food Eggs* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* Shellfish* 4-703.11 Methods of Sanitization-Hot Water and 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 3-201.15 Molluscan Shellfish from NSSP Listed Stuffing Containing Fish,Meat,Poultry or 590.009 A - D Violations of Section 590.009(A)-(D)in cater- . Chemical* ( ) ( ) Sources* Ratites-165°F 15 sec* in mobile food,temporary and residential 10 Proper,Adequate Handwashing g° P y Game and Wild Mushrooms Approved By 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Regulatory Authority 2-301.11 Clean Condition-Hands and Arms* 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodborne illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* Requirements. 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.I1 Food Safe and Unadulterated* 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 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. Records,Creation and Retention y' P 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* S:590Formback6-2doc `Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. 'Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. TOWN OF BARNSTABLE . HEALTH INSPECTORS Establishment Name: Date: a5 Page:. of • PUBLIC HEALTH DIVISION OFFICE HOURS8:00-9:30A.M. BARNSTABLE. • 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified e39. �e� HYANNIS, MA 02601 MON.-FRI. NO Reference. R••Red Item PLEASE PRINT CLEARLY ArF°►A�+" FOOD ESTABLISHMENT INSPECTION REPORT 508-862-4s4404 Name Dat Tvoe of Type of Inspection Routine Address Ris ice Re-inspection Lev I Ret ' Previous Inspection Telephone � esidential Kitchen D Mobile re-operati Owner HACCP Y/N Temporary spe Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other Inspector'' Out: 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) ❑ w 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 Csue ❑ 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 ` a Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) i 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 ryCompliance [-].Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction: Based on an inspection today,the items Embargo Emergency Closure checked indicate violations of 105 CMR 590.000/Federal Food Code. ❑ g ❑ g Y ❑ 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 non-critical violations 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If if no critical violations observed,4 too 6 von-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than 9 non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violations observed,7 to 8 non-critical violations. If 1 critical refrigeration. y 29.Special Requirements (590.009) s o within 10 days f receipt of this order. violation,4 to 8 non-critical violations=C. 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: 31.Dumpster screened from public view J? Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PI s Signature Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen? Y N Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT a 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* 3-501.15 CoolingMethods for PHFs 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* J _ _ Cooked and RTE Foods.* * _ _ 19 - _ PHF_Hot and Cold Holding 2-103.1-1 - Person-in=Charge Duties- 3-302.14 Protection from Unapproved Additive-0 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 3-302.11TA)(2) Raw Animal Foods Separated from Each 7-101.11 - Identifying Information-Original Containers* 2 590.003 C Responsibility of the Person-in-Charge to Other* g g 3-501::16(A) Hot PHFs Maintained At or Above 140°F* O P Y g 7-102.11 1 Common Name-Working Containers*. 3-501.16 A Roasts Held At or Above 130°F* Require Reporting by Food Employees and Contamination from the Environment - ( ) 7-201.11-- - - - Applicants* - - - - - - - - - - - - - 3-302.11(A)"" F Separation-Storage*'Food Protection* P g 20 Time as a Public Health Control 7-202.11 Restriction-Presence and Use* 3-302.15 Washing Fruits and Vegetables 590.003(F) Responsibility of A Food Employee or An 3-501.19 Time.as a Public Health Control*Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.004(11) Variance Requirements 3-304.11 Food Contact with Equipment and Utensils 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* s REQUIREMENTS FOR _ 3-306.14(A)(B)Returned Food and Reate for of nt ad 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions g ( ) Disposition of Adulterated or Contaminated - . -- - Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources - - 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* 3-80LI1(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 3-801.11(C) Unopened Food Package Not Re-Served* 3-201.13 Fhiid Milk-and IGlilk"Prodacts 4=501.112� - 'Mechanical Warewashing-Hot Water Monitoring 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY Concentration and Hardness* 22 3-603.11 Consumer Advisory Posted for Consumption of 3-202.16 Ice Made From Potable Drinking Water* 3-401.11A(1)(2) Eggs-155°F 15 sec Animal Foods That are Raw,Undercooked or * 4-601.11(A) Clean.Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* 5-101.11 _ Drinking Water from an Approved System _ _, _ gg Not Otherwise Processed to Eliminate Equipment* 3-401.11 A' 2' 590.006(A) Butaud Diiukiug WaLei" -- l` Il I Comminuted Fish,Meats&Game Pathogens* E °"°e uuaoo� _ 4_-602.11 _ Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Sfatidaids in 310 CMR 22.0* Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130'F 121 min Eggs* 4-702.11 Frequency r f Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and Stuffing Containing Fish,Meat,Poultry or 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* g g � 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- * - - Ratites-165°F 15 sec* in mobile food,temporary and residential Sources g• P �' 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and HGId Mushrooms Approved By -- 2-30131 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. * 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 590.004(C) Wild Mushrooms ( )( )( ) practices should be debited under#29-Special 3-20.1.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding Requirements. 5 Receiving/Condition - -- - 2-401.11 Eating,Drinking or Using Tobacco* 3-103.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3-403.11(C) Commercial] Processed RTE Food-140°F* (Blue Items 23-30) 3-202.15 Package Integrity Y Critical and non-critical violations,which do not relate to the foodbome 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* F 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 3-202.18 Shellstock Identification* 13 Handwashing Facilities 3-501.14(A) Cooling Cooked PHFs from 140°F to 70°17 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 P Tags/Records:Fish Products 5-203.11 Numbers and Ca pacifies* 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 Conformance with Approved Procedures* S:590Formback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.00 . - *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. I 15 THE FOLLOWING IS/ARE THE BEST IMAGES FROM POOR QUALITY ORIGINAL (S) DATA Op THErq TOWN OF BARNSTABLE - ... HEALTH INSPECTOR�s Establishment Name: Date Bl Page: .. of 1 OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30 A.M. BARNSTABLE. • 200 MAIN STREET 3:30-a:3o P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified . �0� HYANNIS,MA 02601 MON.-FRI 05 . No Reference •R� Red Item PLEASE PRINT CLEARLY �ArED MP+° 508-862-4644 FOOD ESTABLISHMENT INSPECTION REPORT' �-- Name D Type of Type of Inspection Opl�oTcTs,_' Routine Address '- Ris Re-inspection Level Previous Inspection Telephone residential Kitchen D Mobile re-operatio Owner HACCP Y/N Temporary a ness ' Caterer General Complaint , Person in Charge(PIC) Time Bed&Breakfast HACCP VV �( � In: Other Inspector Out: F 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_frnm-H-.A ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handy T EMPLOYEE HEALTH PROTECTIOI OXTAIL ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Appro�i ` ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic 1 46 I FOOD FROM APPROVED SOURCE TIMEITEMPEI DATE 05-25-21 s��05-30-21 I ❑4.Food and Water from Approved Source ❑ 16.Cookin PRIMPERLB. NET WCLBS. IF 0 ., 2.46 ❑ 5.Receiving/Condition ❑ 17.Rehea{ 12.0 � - � ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Coolin� • ' ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot an I PROTECTION FROM CONTAMINATION ❑20.Time A 29.52{ l i `I'Ipu46 5 9521 „ i SAFE HANDLING INSTRUCTIONS ❑ 8.Separation/Segregation/Protection REQUIREMEI THIS PRODUCTwASPREPARED FROM INSPECTED AND PASSED MEAT AND/ORPOUL- TRY;SOME FOOD PRODUCTS MAY CON TA IN BACTERIA THAT COULD CAUSE ILLNESS PI ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food a� IF THE PRODUCT ISMISHANDLE0 OR COOKED IMPROPERLY.FOR YOUR PROTECTION, FOLLOW THESE SAFE HANDLING INSTRUCTIONS. ZEN. R -� ❑ 10.Proper Adequate Handwashing CONSUMER A KEEP I oR MlcnowavE.REFRIGERA-TED OR FRO-_ THAW IN REF IGERATOR i KEEP RAW MEAT.ANU POULTRY SEPA(RATE FROM OTHER ❑ 11.Good Hygienic Practices ❑ 22.Posting FOODS WASH UTENSILS,AND SURFACEHANDS A INCLUERTO CHG CUTTING y Violations Related to Good Retail Practices(Blue Items) Total Numbe MEAT OHH POULTRY. Critical(C)violations marked must be corrected immediately. (blue&red it COOK THOROUGHLY.' KEEP HOT FOODS HOT.REFRIGERATE LEFTOVERS IMMEDI- Corrective Action Required: ❑ NO ❑ Yes Non-critical(N)violations must be corrected immediately or I al, ATELYORDISCARD:, within 90 days as determined b the Board of Health. Overall Ratir a . y y I BOLT GROCERS I ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Ord ie items 70 CENTER ST HYANNIS NA / ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: checked indics,_-._._'_-.__. . .-. �uv vvuireoeral Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC 4)(590.005) cited in this report may result in suspension or revocation of the food B=One critical violation and less than 4 non-critical violations 9 26.Water,Plumbing and Waste (FC-S)(590.005) establishment permit and cessation of food establishment operations. d 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 C=2 critical violations and less than i non-critical. If no critical ' water,sewage back-up,infestation of rodents or insects,or lack of be in writing and submitted to the Board of Health at the above address violations observed,7 to 8 non-critical violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials (FC-7)(590.008) 9 violation,4 to 8npn-critical violations=C. 29.Special Requirements (590.009) within 10 days of receipt of this order. 30.Other DATE OF RE-INSPECTION: Inspector's Sigoa r 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 jignature P int: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N N �_ � Dumpster Screen? Y N fj 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) JAssignment 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 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F 15 Poisonous or Toxic Substances 590.004(F) EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information^Original Containers* _ _ Other* 3-501.16(A) Hot PHFs Maintained At or Above 140°F* 2 590.003(C) Responsibility of the Person-in-Charge to __ _ _ _ 7-102.11 Common Name-Working Containers* Require Reporting by Food Employees and Contamination from the Environment - _ 3-501.16(A) Roasts Held At or Above 130°F Applicants* 3-302.11(A) Food Protection* -- 7-201.11 Separation-Storage* Y0 Time as a Public Health Control 7-202.11 Restriction-Presence and Use* 590.003(F) Responsibility of A Food Employee or An 3-501.19 Time as a Public Health Control* _ _ 3-302.15_ _ _Washing Fruits and Vegetables __ 7.202.12 Conditions of Use* -A licarit To Report To The Person In Charge* i _ PP P * 590.004(l]) Variance Requirements 3 304.11 Food Contact with Equipment and Utensils * 590.003(G)_ Reporting by Person in Charge* _ _ _ __ 7-203.11 Toxic Containers-Prohibitions - Contamination from the Consumes 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* _ . REQUIREMENTS FOR 3-306.14(A)(13)Returned Food and Reservice of Food* _ 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions g Disposition ofAduIterated or Contaminated Food _ _ 1 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* * 3-801.11(D) Raw or Partially Cooked Animal Food and 4-501.111 Manual Wazewashing-Hot Water 7.206.12 Rodent Bait Stations Raw Seed S routs Not Served* 3-201.12 Food in a Hermetically Sealed Container* Sanitization Temperatures* 7-206.13 Tracking Powders,Pest Control and P 3-201.13 Fluid Milk and Milk Products* 4-50LI"12- - Mechanical Wazewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served 3-202.13. Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 18 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* 3-401.11A(1)(2) Eggs-155°F IS sec Concentration and Hardness* 22 3-603.11 Consumer Advisory Posted for Consumption of Animal Foods That are Raw,Undercooked or 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145'F 15 sec* 5-101.11 Drinking Water from an Approved System* __ _ _ gg Not Otherwise Processed to Eliminate Equipment* 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish;Meats&Game. Pathogens* ns/ecr;ae,;imam 4-602.11 Cleaning Frequency of Utensils and hood _ Animals-155°F 15 sec* 590.006($) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source _ - -_ 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min* Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food * 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* 3-401.11(A)(2) Ratites,Injected Meats-Stuffed P F sec Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and StuffingContainingFish,Meat,Poultry or 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- Sources* Ratites-165°F 15 sec* ing,mobile food,temporary and residential 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 3-401.11 )( )( )to Wash* A 1 b All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail ( 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special Requirements. 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165'F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* -_ 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3-403.11 C Commercial] Processed RTE Food-140°F* (Blue Items 23-30) 3-102.11 Package Integrity ( ) y Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 13 Handwashing Facilities 3-501.14 A CoolingCooked PHFs from 140°F to 70°F 3-202.18 Shellstock Identification ( ) Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F * Within 4 Hours* 23. Management and Personnel FC-2 .003 Tags/Records:Fish Products 5-203.11 Numbers and Capacities 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction* 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 5-20511 Accessibility,Operation and Maintenance Temperature Ingredients to 41°F/45'F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* . Within 4 Hours 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. 1 Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 1 Hand Drying Provision 129. 1 Special Requirements .009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Formback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.07. *Denotes critical item in the federal 1909 Food Code or 105 CMR 590.000. List of ingredients Oatmeal/whole grain oats, Peanut butter, Malta, white chocolate Papaya, Kale, beetroot, ripe banana, chia seeds Carrot juice, Sweet Honey, Ginger and lime, lemon, kiwi Cucumber, pomegranate, watermelon, celery, Pineapple, strawberry, cane, soursop, Cucumber, plum, apple, sorrel, mango, blue berry, orange, aloe vera, collards, cranberry, Avocado, Carrots, okra, spinach, Milk base: Vanilla Ice cream, Almond milk, non-fat yogurt, supplement, Irish moss, vanilla ensure Juice Name Inciredients Stallion Papaya, oats, peanut, honey, molasses Ram Rod Irish Moss, oats, linseed, peanut, Hone Staqqa Back Iris Moss, Orkra, milk Natural Saga Back Okra, Honey Irish moss Green Juice (Alkaline) Greens Lettuce, Cucumber, String bean, lemon, honey ginger Spinach qreen Cucumber, lettuce, spinach, lemon, honey, in er Fruit Juice Mango, Pineapple, Guava, Ginger, Hone Papaya, Banana, Mango, Ginger Hone Soursoap Soursop and lime Pineapple, Plum, lemon, ginger, hone Refresh Cane, lime, ginger Cetrus Corrout Carrot, orange, ginger, lemon Protein Shake Soy protein, whey, protein, Almond, pea protein Peanut pro Cashew, vanilla, cinnamon, dates Coaco Hemp Hemp, raw cocaco, coconut, dates Oat, Milk, peanut butter, irish moss in AMG Q6vA 68 street 3 . a ov Bellaire, Dianna From: Stanton, David Sent: Tuesday, June 7, 2022 2:40 PM To: McKenzie, Marybeth; Bellaire, Dianna Subject: RE: Cheese Bread Bakery- 70 Center Street- Grease Trap Issue Correct, DPW was not aware of all of the grease traps on this property, part of the problem when you have too many different departments trying to control the same exact thing, I know,just preaching to the choir and it will never change. After the latest e-mail from DPW showing 2 grease traps on the property and Nate Collins saying I had all the info, I reviewed the info, then I went out to the location with the records we had as well and I was able to locate 4 grease traps based on the cast iron covers to grade along with our plans, asbuilts,etc. Ironically, I believe this location was reviewed by DPW years ago with a couple different food facilities in there (Brown bag bagel, Ipanema and others before that.) Anyways, correct,they need to deal with DPW and/or the plumbing inspector to see what needs to be done and permitting. We do not permit grease traps on Town Sewer(although they used to have us do it because they didn't know any better up until several years ago.) I never heard back from Nate Collins after I sent him all the work I had done on it. Not sure if Nate Collins is no longer around, haven't heard or seen him in a little while. If anyone needs the e-mails with the info I sent to DPW (Nate Collins) I can forward them along. Thanks, Dave + From: McKenzie, Marybeth Sent: Tuesday, June 07, 2022 2:06 PM To: Bellaire, Dianna Cc: Stanton, David Subject: RE: Cheese Bread Bakery- 70 Center Street- Grease Trap Issue Ok thanks and glad that is verified because Dave was the one to figure it out and told DPW, but they didn't respond to it as far as I knew. Did he happen to say what DPW told him to do? Put in a grease trap or to connect to the one by the road? Mb From: Bellaire, Dianna Sent: Monday, June 6, 2022 4:53 PM To: McKenzie, Marybeth Cc: Bellaire, Dianna Subject: Cheese Bread Bakery- 70 Center Street- Grease Trap Issue Good Morning, Armando came in and stated that Robert from DPW and Patrick Sullivan from Ready Rooter/Patrick Sullivan stated that no grease trap is tied to his bakery. The grease trap goes into the "road"? He was pretty upset. He said he would call you. I thought you might be able to speak with DPW to see what is happening. 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 1 Erna il:Dianna.Bella ire @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 'I'own_lttorney's Office of tL:e Town of Barnstable. If you have received this e-mail by mistake,please notifj,,the sender and delete it from Vour systenn.Please do not copy or forward it.Thank you for your cooperation. I 2 Bellaire, Dianna From: Bellaire, Dianna Sent: Tuesday, June 7, 2022 3:32 PM To: McKenzie, Marybeth Cc: Bellaire, Dianna Subject: RE: 70 Center Street That's GREAT NEWS!!! We did have it in the database. 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.Bella ire@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 Info.rtnation may be privileged and confidential work-product or a privileged and confidential comniuuication.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 I-lealth and/or the. Town.-Attorneys 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: McKenzie, Marybeth Sent: Tuesday, June 7, 2022 3:26 PM To: Bellaire, Dianna Subject: RE: 70 Center Street HI, So I just spoke with Taniel Rogers from Bolt and she had a plumber and someone there from DPW sis a dye test and verifed that they are connected to the 1500 gallon grease trap. We do not have anything in her folder so she will be researching it and sending it along. From: Bellaire, Dianna Sent: Tuesday, June 7, 2022 3:23 PM To: McKenzie, Marybeth Cc: Bellaire, Dianna Subject: RE: 70 Center Street Good Luck! Dianna Bellaire Permit Technician Town of Barnstable Health Division 1 200 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 odierwise exempt:from disclosUSe.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 I Iealth and/or the. Town Attorney's Office of the Town of Barnstable. if you have received thus 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: McKenzie, Marybeth Sent: Tuesday, June 7, 2022 2:10 PM To: Bellaire, Dianna Subject: FW: 70 Center Street FYI email; this has been going on for a while that is why I wanted him to verify it with DPW. From: Stanton, David Sent: Wednesday, April 6, 2022 2:47 PM To: Collins, Nathan; McKenzie, Marybeth Subject: RE: 70 Center Street I have updated our records, what a mess! Anyways, attached for everyone's convenience are the grease trap locations. Note,this lot was subdivided a few years back(probably around 2006)and previously it was one lot called 70 Center Street. With the subdivision of the lot came#68 Center Street. There are 4 grease traps on#68 Center street. 2 serve 68 Center(both are not currently used by food facilities, 1 is a 1500 gallon and the other also appears to be 1500 gallons, but should be confirmed if they wish to use it in the future,the current connection is to a place called "The Studio") and 2 serve 70 Center(likely will be 2 food facilities formerly Brown bag bagel, then Ipanema,which is a 2000 gallon grease trap and then a possible a juice bar, which may be open already, this one appears to be a 1500 gallon grease trap.) Nate, if you would like full copies of the plan for your records, please let us know and we can get you a copy. Thanks, Dave From: Collins, Nathan Sent: Wednesday, April 06, 2022 8:46 AM To: McKenzie, Marybeth Cc: Stanton, David Subject: RE: 70 Center Street Marybeth, I was correct. Attached is the tie-card we have on file. Dave should be able to get you the information on the capacity/size of the existing grease trap. Respectfully, 2 Nathan A. Collins, P.E. Assistant Town Engineer Town of Barnstable 774-487-8390 From: McKenzie, Marybeth Sent: Wednesday, April 6, 2022 8:42 AM To: Collins, Nathan Subject: 70 Center Street Hi Nate, A new restaurant will be going into 70 Center Street, Hyannis,the old 1panema,so I just wanted to verify what size grease trap they have on site. Thanks Marybeth Marybeth McKenzie R.S. Town of Barnstable Health Inspector 508-862-4644 3 9 l �d�r r�t' .t. r•r1 t IYD =, i .`• i/�,�: �. �• BENCHMARK: i / � TOP. OFiCONCRETE /� � I '-------------=-_-- - -------------------------------_ t BOUND ;.L.=35.23. / .�,r, •. LP ` ♦� � •� CHAIN LINK FENCE s -•_ :_" ;: CHAIN LINK FENCE /4 O !` - - �`. - POSt• AND tiarr� ��.',l.-r-i, .. _ -'_ fir dc.,.t -t«y-----vs.-.i'____,,,Y .� =: ..._.� _ ,,., - _ _ t 5N - - ♦1 r /I I - ._ b�i YS. i^-r_�•'-- (1,.Y / - CMi �Yv--•---•{411i D I a SMH / O t - •� "�li�-� �,�a-- __-___ ,- LP aew-'c-- 1IDT , �-U"-_--^u --�- UP 1! t RIM=28.68 -- --------___--------- ---------------___ __------ ------ t 1�A, S ! •♦• _-________ ------- ---------------- --- -_--_- -____------------------------------ ! + ►t y r ! � ♦r " r t� GUY ! CBi:_.'�KF` •``�,` 1 :. 1`j7{ : �. - .�. . vti;IPv t \ w - s �, I ♦ � r I � ; I + - t / ;I '♦• 50' RIGHT �;F WAY BITUMINOUS PARKING LINK t ♦. TO CENTER STREET FENCE D hAPT TER t_ CHAIN K i ,•■� J � `� 0 t J to ♦ C U S I r 1 t P _ :'k •� ENCLOSURE I E•� tt / 1 I(r; fir, ' •♦. I •�IN � 0 i •` i, r (N OF .� .R�;...r.-.�..-._. -.-.�..-..�.�. �.. �. �......�...�..�.. .......... .,�.:.�....._......�..�.�... ' 1' S t !. ♦� ..:r..�....r..'=..�...�...�: .�.,.,.... �. �..._. �..�..�.�..�.._..�.�...1� ' ._...�..:�. •',�.,. t �� s' s ' ,f'- ' ` ♦. I ISLAND MARK D. yG t J \ / 0188 SMH \ \ r \ ♦• I s �� '�`"� t 0 CIVIL RIM=28.32 \t a ! t i, ♦ p t t INV a=21.94 r \ 1 ----------'�_-___ ; r,�O Qt r N 7 a -------------- ______ 0 4593 ------- INV b=22.07 tt 6+s "�� ra � t '1.• �-� `•'` r r INV c=22.02 DMH J t '-� I RO&-QVERHANG EXISTING BRICK BUILDING 1 .��, r SStONAI�G \ t °9�! N b `\ RIM=27.90 �I ; .`, F { r ��• t t c INV a=23.15' DMH -� t t Nt r ♦, I EMFT t o D , INV b=22.3C� - RIM=27.73 \t ° G Q c �� \. INV c=22.75t\ i j EME�':� J �. itirp CB INV a=23.76 f k�`L N xt �� H , I r INV b=23.93 <� BITUMINOUS PAVEMEtrT � RIM=30.07 \ INV=27.24 11 ' '� c tC� �� M=27..46 +� I t I O ©j r fL OG �j` ------ GUY I r i1 t INV c_23.68 UPT \ t, ° D d \ �= �. `4 1 �'S+GN \t I V a=23.41 •♦• C INV d=23.88 x G�,e o �/ t�� , i V b=22-41 , , .�• EMET WIRE MARK DIBB DATE r 1 ♦• WG I V c=22.36 1 1 ♦, ��' 1 �n CONC. r : PROFESSIONAL ENGINEER BITUMINOUS PARKING (0 / CB \ \ 0.9sj O t: r:a DAD k RIM-27.56 .. t •„C\ \ � t t r ♦ + t r� a _. I 1 1 INV- �tt � \ t � �., 1 •~'' / D 1 � "� 1 r. ! • _ EXISTING BRICK BUILDING ♦� o \ t'A RIM-27.26 it 1 w #70 ♦ LDMH ti_. i , s •�, RIM=30.39 LDMH la ! 9 a b t I { > F.F.=30.00 .O't L G• 1 t 4 a \ t i + INV a=26.61 RIM=30.44 r h I MIXED USE i! � 1 ♦• INV b=26.54 INV=26.54 i f � � h t `• I \ G t t C /� 0 '� SMH I t w RIM=31.31 i t ` DEVELOPMENT Ftti` r ;C .�\� �1�tbCF j •.�. SMH INV a_28.08 t 9 �� �' '•\ OF i ► SMH ♦ RIM=31.60 INV b-27.98 I O t �■ O y per, A>i- s ► RIM=29.53 ♦ INV a=27.37 s r t c. . g �� ��•.,1/ I I RIM=29.55 G ? t Ep INV=27.82 ------- ----------- Rp ♦ - -- - G ► • Iry�_ r i IN)V=27.82 Z/'V/,1•�► �� -_ --INV 6=2738 GREA E Q`t ! 4 t n 2 \ % r`ir s �\ ! t ROOF OVERHANG 01, (q/ ■� ! ISLAND INV c=27.5 TRAP ��1/ 3 �� r WITH SECOND STORY DECK .�,. A --- 1 S CENTER STREET r------- 4! R \ I dd WG STD, OT • INV e=27,35 S I i _ >'�'� C��r ■� S s •P �. � :.( t ` I CONSTRUCTION NOTES: W =�" SMH -------_SMH 2 ♦. , i �N . WG s SMH r S S RIM=29.56 RIM=29. '_'--- " `�, a {�� _ t t ` \ s S ;S�r?� N BITUMINOUS DRIVE',+1t1Y INV.=26.06 SMH- `' --- --_ �t ♦. dG RIM=31.27 J I t 1. IN GENERAL, THE PLANS ARE DIAGRAMMATIC AND ARE NOT E `� �" r< "tG �� GREASt RIM=29.80 "� �. REMOVE IND RESET RIM WITH7.71 I _ ��� i L.IYANNIS t �'� �11 GREAS RIM-29.41 TRAP INV.=26.61 �� CONIC SECTION FLUSH WITH. N I 1 r INTENDED TO SNOW EVERY FITTING, CHANGE IN DIRECTION OR. � � LDMH c_..C�/' ____--_-_�._ DETAIL OF CONSTRUCTION: `A + - TR INv=25.68 5 EDrF OF PaVEMEr -- g ___ ---- -- - --- -� s- -i TNt �y \ . / RIM 28.03 - '�p ---- _ ----________ - -- --- ------ C ---- ____ __-- V l ,. SIDEWA r i 11 LK �'A a A S..�, , ° ,�_____ s M SSACHU ETTS 2. THE CONTRACTOR SHALL GIVE ALL NOTICES;:COMPLY WITH t LP.8_.---- �/ s �1.2� �- �_`5 �` ALL LAWS AND REGULATIONS, OBTAIN ALL PERMITS NECESSARY, - t, �,N CS �,'f 6'X6, EACH T.W/2' STONE , -/'�s �- 5 , s----s 5 c ♦ DECK i BARNSTABLE COUNTY) AND PAY ALL FEES ASSOCIATED WITH THE INSTALLATION OF THE '`- r- RIM=27.05 5 S 6"PV RIM=26.40 _ s :___-s------ �`r ry • I nY WORK. UaT D INV. A ffi24.0 s/ g _.� 5 �_ s \ .` ♦ r y s \ INV.�B3=23. S 5 s s A.,... `�- ♦, t p r \ `�• <. 0 5.., . SMH ` s r LP l/C . �. c ! 3. THE CONTRACTOR SHALL PROVIDE ALL MATERIALS LABOR s ♦ r RtM 2 .74. �. JP ..L�SlON TOOLS E IPMENT_FU_ POWER .,ANITARY _ � -. _ - - .... _ .. .r ,, .. -- ...,._ -� ".'-. I _ S E QU ... . ,:, RIM 6.2\ a -p>:- � .3.r •, •.. .r: ,. INV 4 8 FACILITIES AND INCIDENTALS NECESSARY FOR THE FURNISH .G ti -,. . . . .. N -�,- �----.,:,,,..... ____ _ . .. ....�. _.. .. .._. ..r... , , ... OMti-'6 .... . .. ....r _,. _. F._. .. .. ..., . _ . .. _ . : .. ,,. .,_ .._. .` UT�L��I� P� M._,,; .. m: I -• s PERFORMANCE. TESTING START UP..AND .COMPLETION .OF..TH{S ..,. � 9 IN - -�' '• '-, - - 9 , •r 1 = -.� A J HYDRANT 55pp SMH 1 RIM=29.00 INV. =23.71FRA4�! WORK. pMH. t g�1� _ ?• I w INV.=24.15 ._; RIM 29.66 - INV. 6 =23.71 . BUILDING RIM=26.49 t \, : . b t %4 I t ' c INV.=25.37 O _ 1 \ o Nn �` INV. C =23.71 s 4. THE CONTRACTOR SHALL TAKE ALL PRECAUTIONS INV a-21.94 \ s D CLA DMH = „ # .�,• FOR THE SAFETY OF PERSONNEL AND PROTECTION OF PROPERTY INV b=21.69 tt a ? t , ftiM=26.34 s��y INV. C 22.84 12 ADS PROPANE ti t i \ \ d >> • 6 TANKS 13ASEh,IENT , -� ' D •� ! AT THE SITE ADJACENT THERETO INCLUDING, BUT NOT LIMITED INV c=2t.77 t INV a=23.04 INV.=24,0$ p. PAVEMENTS ROADWAYS INV d=21,64 Q t tN! b=2i.06Di TO, TREES, SHRUBS, LAWNS, t I �+° t w ROOF DRAIN TYP. pS r '• STRUCTURES AND UNDERGROUND UTILITIES NOT DESIGNED FOR �� G I��A tt INV c=24.14 ( ) 12+ 1' \ tr`' - FI r / �.,` ,�uNE 15, 2�6 ' T, �t REMOVAL, RELOCATION. OR REPLACEMENT. ° b• ` t INV d=2 . �� / 12" ADS 059� i�- --=� a 1 + 6 INV.=25.05 ..- -'_" _? i : . r ♦. • HA S RESPONSIBLE FOR THE \\ ` • 120`GMP o! p `, }t •�"\ " - SMH .. 5. THE CONTRACTORS SHALL BE SOLELY \ - y. I a �t\ RIM=26.86 5 g , : 24 °lo \ \ PERFORATED iw I ca MEANS, METHODS, TECHNIQUES, SEQUENCES, AND PROCEDURES _ b w i � „ INV.=25.20 5 -- ED - OF CONSTRUCTION REQUIRED FOR THE INSTALLATION OF THIS \ 6"x6" TAPPING SLEEVE W ' �t INV a=23.78 ` 5 - _ .., \ / 5 O \ DS TYP. r tc' ct ' ``♦ WORK. CB INV b=23.7 S RIM=26.27 GATE VALVE \ S *. ( ) 'O INV.=25.04 ?� �� ■♦•♦� INV a=22.42 \ ;� I �'Z'1. }'; rr, � I 6. ALL MATERIALS SHALL. BE NEW AND FREE FROM DEFECTS AND INV b=23.65 M ,� fix 1,500 GAL GREASE TRAP INV.=23.68 _'• . \ INSPECTION PORT , OF GOOD QUALITY. t"` r�G A \� SMH 4 DROP l s-' 6 Q WYE S£E DETAIL SHEET 10 OF 10 12 ADS , - CB 5. \ I!_ F !Y• PROPOSED 70 X 40 LEACHING Y10\1 „ �rll p !M= =1?6 _' RIM=28.3 ( ) !ram�t,` ' R 27.80 �� a 5 INV. 7 �J S NV.=23:8 \ TYP. f� to 4 FIELD2 (10 ROWS OF 24" DID. 7. THE CONTRACTOR SHALL KEEP THE PREMISES FREE FROM SMH , ; a� "-I INV, a-24.31 \ \s = - \ � O! PERF, ADS PIPE) INV. IN 22.60 THE ACCUMULATION OF WASTE MATERIAL AND OTHER DEBRIS RIM=26.40 S 'IV• b=19.00 1 O/ b CROSSING \ ! BOTTOM OF STONE N0. DATE DESC. RESULTING FROM THIS WORK. INV. 24 CI=2Q67. 4,r -INV a=18.15 t\ ��� ° \. \ v r ELEV. =20.60 �! 1 7 06 06 REV. PER SITE PLAN 1 INV b=18.10 s - 8. ALL PAVEMENT MARKINGS, IF ANY, DISTURBED BY c, / REVIEW AND GROWTH MGT. CONSTRUCTION SHALL BE RESTORED AS PART OF THIS WORK. t ry, ° 26.90 \ s ro/L wAr£2 SIGN 12" ADS 12" ADS \ �`� ? �1r � t q !L ob 9. THE CONTRACTOR SHALL INSTITUTE ALL SAFETY MEASURESCL NECESSARY TO PROTECT THE PUBLIC SAFETY. THIS SHALL PVC_WYE TIE-IN W/TRANSITION - �� JV 12"\. DS S=0.5� \ ?_ PIPE.AND REPAIR COUPLINGS t \ \ . .� INCLUDE. BUT NOT LIMITED TO, BARRICADES. SIGNS. LIGHTING. ro S=1 `� rr, iiir PER TOWN OF BARNSTABLE DPW s t i FENCES, POLICE DETAILS, AND ANY OTHER MEANS AS DIRECTED. REGULATIONS `t C \ NO TRENCHES ARE T4 REMAIN OPEN OVERNIGHT. INV=18.00 VERIFY IN FIELD F } t w RIM=26. - B D i PROPOSED 80 X 20 \ `12" ADS ( ) UpT INV= LEACHING FIELD1 (5 ; �, t A \ ROWS OF 24 DIA, PERF. \ w r 10. ALL UNDERGROUND UTILITIES SHOWN ARE -APPROXIMATE rw r � -UTILITY NOTES: (CONT.) `c \t a IM t28„25 S \ ADS PIPE) INV. IN=23.80 P#2 ONLY AND WERE COMPILED ACCORDING TO AVAILABLE RECORD 9� t \ /INV.=24i.15 \ r r t „ s LP BOTTOM OF FROM. THE VARIOUS COMPANIES AND PUBLIC AGENCIES. ACTUAL C " r r f TP: F 3 LOCATIONS MUST BE DETERMINED IN THE FIELD. BEFORE 6. UNLESS OTHERWISE NOTED, ALL .EXISTING UTILITIES\11AT� t � \ ELEV. -21.80 12 ADS DESIGNING, EXCAVATING, BLASTING, INSTALLING, BACKFlLUNG, SERVE EXISTING USES/BUILDINGS, INCLUDING BUT NOT l�MITED ! \ s �1 DMi 1 PRESTORATION, g _ GRADING, PAVEMENT REPAVING OTHER TO DRAIN GAS TELEPHONE, CABLE AND ELECTRIC SHAY. BE , . DMH \ ° + j CONSTRUCTION, ALL UTILITY COMPANIES MUST BE NOTIFIED PROTECTED. THESE UTILITIES AND OTHERS THAT SER r t NtW A8 s 4 RIM=27. \ \ 12" ADS ` t t s t 2 .05 _ N _ ...: ... ... DMH 7 :.•. I.Up t INCLUDING THOSE IN CONTROL OF UTILITIES NOT SHOWN ON. THIS ADJACENT PROPERTIES SHALL REMAIN IN SERVICE THR0JGHOUT INV a 22 0 it \ \ S-1X PLAN. SEE CHAPTER 370 ACTS OF 1963 MASSACHUSETTS. CONSTRUCTION. \t INVI, B , 24,05 - _ -:::__ RIMa29,50 t • t � INV b 20. � \ „ „ + t 1NW.(C) �3.95 \ -- INV.(A)=22.86 CALL DIG SAFE AT 1-888-344-7233. BSC ASSUMES NO (^ •, � \ INV c=20.1 \ - _ a \ 7.12 INV.(B =22.86 r r RESPONSIBILITY FOR DAMAGES INCURRED AS. A RESULT OF 7, ELECTRIC, TELEPHONE, CABLE, AND GAS UTILITY SIZE, AND �� � t ? \ \ V )- .76 I UTILITIES OMITTED OR INACCURATELY SHOWN. BEFORE FUTURE APPURTENANCES SHALL BE INSTALLED IN ACCORDANCE WITH y IN ,(C)-22 CONNECTIONS, THE APPROPRIATE UTILITY ENGINEERING REQUIREMENTS OF THE APPROPRIATE UTILITY COMPANIE.,. \ \ - \ o` \ \ I ' DEPARTMENTS MUST BE CONSULTED. ;# .. �\.n\\a \ . 0 \ \ 9�S = Lr PREPARED FOR: 8. THIS PLAN HAS BEEN PREPARED AS A SCHEMATIC 11. ALL REPRESENTATION OF THE PR P I A _ \ DMH.2:. J' " BENCHMARK CODE REALTY MASSACHUSTMETT5 HIGHWAY DEPARTMENT STANDARDS AND TOWN MAIN AND WATER SYSTEMS. IOT S NOTLLTHE CNTENTION`OF�THIS �, \ ti -� INV.=24�60 ° \ \ RIM= 3 �� / OF BARNSTABLE REQUIREMENTS. CONTRACTOR TO COORDINATE DRAWING THAT EVERY DETAIL, DEVICE,'ITEM OR PIECE,`OF \ �1 `J` \ \ INV, A9=24A3 7 CB 7 HYDRANT #723 52 SHIPS EAGLE LANE WITH THE PLANNING BOARDS AGENT REGARDING CONSTRUCTION EQUIPMENT BE SHOWN. FINAL DESIGN AND APPROVAL �AUST BE t i \ 1NV.�8 =23.93 -RIM=28.45 r ( ? TAG BOLT OBTAINED FROM THE RESP CTI NI t�� 1 �� 1 INV.(Q`24.03 INV.=23.02 C r ELEV 37.23 OSTERVILLE, MA INSPECTION REQUIREMENTS. E VE UTILITY COMPA E5 FtR t t.,\ , y i \ ; r r LOCATION OF TRANSFORMERS, CONDUITS, GAS METERS -ND t? a s - . r I 02655 �1 t t�? ._ 24 PERFORA ADS CB 4-: --- - r; ,t.. t ,! �_ , UTILITY NOTES: CONNECTIONS TO BUILDINGS. I INV.=24,08 RIM= 7 j tt v " �7 2 .85 - - 1. PRIOR TO RECEIVING AUTHORIZATION TO CONSTRUCT, ALL 9. AT THE COMPLETION OF OPERATIO1�Sj THE CONTRACT"OR ��\ t\ 12 ADS \ i D C - G INV.-23.55 _. ..� .... --f FIRE DEPT SHALL BE RESPONSIBLE FOR CLEAN !AL `t WAND EXt�T1NG t t �" B �,#, R�N�� � _ 040 .. _ '' __ ' ? � r �k} c.� �- �; A �' MATERIALS SHALL MEET THE STANDARDS AND RECEIVE SHOP E DM S G ._.. ':!:.:':::.`::: r ? ,,, DRAINAGE STRUCTURES OF SAND. SOIL OR OTHER DEBRIS. �� t p �' S _. ._. __ ! r y.._ t A" rt �' ,II"aKLER DRAWING APPROVAL, BASED ON MANUFACTURERS DRAWINGS AND �` \ • 27 12 RIM= 7.53 » �\ `N ��� _ L `60 p OTHER DATA. ` O / m INV a 18.99. ADS- - j/ _-•'y:e .......- - J t 10. INSTALLATION AND TESTING OF THE WATER MAINS. SERVICE 12» Rs s Z = 48 12" ADS 0• �' G /��� LP - %--- ----- INV b- G G�- .. . ._.... rt l ? 2. ALL PROPOSED STRUCTURES, PIPES OR UTILITIES CONNECTING CONNECTIONS, GATE VALVES/BOXES, HYDRANTS, AND FjTTINGS CB `t ° �s INV c= S=0.59: G 2 __. __,.!._.__ ? ! 349 Main Street SHALL CONFORM TO THE TOWN OF BARNSTABLE RE UI EMENTS. RIM=26.71 r ° 9 1 - 3 G v '� '' '' r TO EXISTING STRUCTURES, PIPES OR UTILITIES.SHALL BE Q � � \� t ..� `� 9 -2 l•„_ W . :.---•-^ ._. I t Route 28, Unit D I VERIFIED FOR LOCATION AND ELEVATION BY THE CONTRACTOR INV=23.16 t ,� W PRIOR TO CONSTRUCTION. ANY DISCREPANCIES NOTED SHALL BE 11. SIZE OF GAS LINE TO BE DETERMINED BY KEYSPAN�GAS. �� �AS�\ f tY " RCP t W W-.PE=Y'►`w -vim '.. LP - PRIOR 1z W ____- � ? W. Yarmouth, Massachusetts 02673 � REPORTED TO THE ENGINEER. £� '* \ a Rq�Grp 4 w�_ , ,�..J-' W��,_ EHH- , / { c W 77 1 12. PROPOSED SEWER FLOW FROM NEW BUILDING - 4,030 GPD. a 'N - r SOS $ S9 9 3. THE CONTRACTOR SHALL BE RESPONSIBLE FOR MAINTAINING i r� W I tlG� ''-. r { ', ADEQUATE RECORDS OF THE LOCATION AND ELEVATION OF ALL SEWER NOTES: / G t) - -__ SMH \6"x6" TAPPING SLEEVE W/ �� - u �� �� / ' 2005 BSC Group, Inc. WORK INSTALLED. THE CONTRACTOR SHALL PROVIDE THIS : i U\L �, _ . RIM=27.20 ,� _VA VE UP- INFORMATION r - INFORMATION TO THE ENGINEER FOR USE IN PREPARING 1. ALL SEWER COMPONENTS TO HE INSTALLED PER THE'' TOWN INV a=17.90 ' "� ""` - �X 12" ADS , AS-GUILTS. OF BARNSTABLE SPECIFICATIONS FOR BUILDING SEWER ' `� "x2" TAPPING SLEEVE W/ '. 4 _____ - EBC- L`, ! e r SCALE: 1 = 20 INV b=17.60 CB 3 S=19� / ! CONNECTIONS DATED JANUARY 2005 _ _ GATE VALVE '" o \ - ` .RIM=28.55 4 UNLESS OTHERWISE NOTED ON THE DRAWINGS OR IN THE - _ b \ `� GG INV.;24.34 I f! % t 0 10 20 40r SPECIFICATIONS, ALL PROPOSED DRAINAGE PIPES SHALL BE 12" . 2. ALL SEWER PIPE AND MANHOLES TO HAVE 6"MIN 3/4" STONE 9� ty ,iN T 1 X! N J ' ( (� ADS PIPE. BEDDING PER THE BUILDING SEWER CONNECTION SPECIFICATIONS. a , S ALL RSER ONE STI G UTILITY POLE, + ISSUED FOR PERMITTING \ CONNECTELECTRIC/'TELECOMMUNICATIONS TO 1 !/ ! S­CRE � \ 1 F(LE: Design\48856-SP 5. ALL DRAIN MANHOLES SHALL BE 4 DIAMETER :UNLESS 3. GREASE TRAP CAPACITY MAXIMUM 100 SEATS ( G SITE VIA UNDERGROVND CONUIT. 1 I OTHERWISE NOTED. loo SEATS X 15 r.P.D. = 1,500 GALLON REQUIRED, 1,r00 ELM �` UP r IG g?ICK B11iLp1PIG s r,t NOT FOR CONSTRUCTION DWG. N0: 5688 01 GALLON PROVIDED t, Ex1�t1P i : �! JOB. N0: 4-8856.00 / SHEET 5 OF 10 i ; y -- d I { GALVANIZED ALUMINUM REFLECTIVE SIGN PANEL WITH SELF ADHESIVE, ENGINEER- GALVANIZED ALUMINUM REFLECTIVE SIGN PANEL NTH j GRADE. REFLECTIVE VINYL SHEETING. EDGES SELF .ADHESIVE, .ENGINEER--GRADE, :REFLECTIVE VINYL TO BE DRESSED. PROVIDE SIGN PANEL do SHEETING. EDGES TO BE DRESSED:'PROVIDE.SIGN PANEL PRE-PUNCHED MOUNTING HOLES. IMAGE TO 12" AND PRE-PUNCHED MOUNTING HOLES. IMAGE TO BE _ BE SURFACE INSTALLED, SELF-ADHESIVE SURFACE INSTALLED, SELF-ADHESIVE ENGINEER-GRADE, ENGINEER-GRADE, NON-REFLECTIVE VINYL �_ ARKtN MON- REFLECTIVE VINYL iv N o O 1 HANDICAP ACCESSIBLE HANDICAP PARKING 6"R CIRCLE 12" RAMP (TYP.) SIGN (TYP.) a 2> x2 GALVANIZED STEEL TUBE -�}8.5_ VNITH CAP, AS PER SPECS 2» : 1 N VAN ACCESSIBLE PARKING SIGN TYP. SPECIAL PLATE �;. :,,. iv 1 (TYP.) SIDEWALK REQUIRED �Il,}o 00 2"x2" GALVANIZED WHITE PAINT STEEL TUBE WITH I-..-_5 CAP A P P 4" WIDE TRAFFIC 0 S PER SPECS " " " - - - 1 . 1-1 0 PAINT WHIT E 10 1 �—y UNAUTHORIZED VEHICLES io LINES (TYP.) I MAYOD BE REMOVED AT SIGN N r� OWNERS EXPENSE 'I LENGTH AS REQUIRED (SEE STRIPING PLAN) 6. TRAFFIC PAINT 3'-0" O p ACCESSIBLE I � WASHER AND 3-1/2" X _ 2,^Q" PARKING 5/16" GALVANIZED STEEL 2"x2" GALV. STEEL SYMBOL (TYP. „ _ TUBE SET IN BOLT WITH NUT AND WASHER 1 (TYP.} o MATERIAL VARIES. SEE -y- 3'-70" 30• 6 CONCRETE BASE j MATERIALS PLAN, FINISH ) Ri APPROX. 12 DIA.x GRADE VAR(ES 'SEE 2' ( 8' 4 TO END FINISHED GRADE 30" DEPTH \�/\\/\ ° GRADING PLANOF ONE2'-0' AGE KtTNrnG. ���tH OF M�ss7 �/\ \ _ o � Q �a .MARK D. G -0 _ 1 WHITE PAINTED DIBB .a // //� STOP LINE CURB *----8'-0"- 8'_0": 8+_p" g+_p ._ .-_ =.► CIVIL C to VAN ACCESSIBLE o T 1 i 12".DIAMETER X 24" CONCRETE 2'-0' (VAN SPACE) (VAN SPACE) 8_0 No.45937 AY ACCESSIBLE PARKING PAVEMENT to I A ��. FOOTING, 3000 PSI � 4" WHITE PAINT f - F MARKING " ss � SYMBOL i ENG � WVA 4 t WHITE PAINT (TYP.) 4 r NOTE: \ COMPACTED SUBGRADE J ACCESSIBLE SYMBOL SHALL BE TRAFFIC PAINT AND ACCESSIBLE SIGN & POST ` / a /� NOTEc. I CENTERED IN STALL. (VISITOR SIGN & POST TYPE LOCATIONS SHOWN PAVEMENT ONT THE EPLANS INSTALLED IN PAINTED PAVEMENT MARKINGS ACCESSIB • � ,,r MARK DIBB DATE PAINTED PJ"1VEM NT PROFESSIONAL ENGINEER MARKINGS PARKING SYMBOL & ACCESSIBLE PARKING SIGN ACCESSIBLE PARKING SIGN PAINTED PAVEMENT MARKINGS A CCESSIBLE PARKING SPACE SCALE: NONE ' , .SCALE: NONE SCALE: NONE - DETAILS\LD\HANDICAP,PED\HC SIGN. DWG 11/05 SCALE: .NONE - ' DETAILS LD HANDICAPPED HC SIGN ELEV .DWG 11/05 DETAILS\LD\PAVEMENTS\PAINTED PAVE MARKINGS.DWG 11/05 DETAILS\LD\HANDICAPPED\HC PARKING LAYOUT (VAN-STD).DWG 11/05 I I E 3w 12" 6'-0" MAX. MIXED USE : 1=-�► 3" PROPOSED GRADE ( -) r I l CONCRETE-CROWNED AT DEVELOPMENT SEE HANDRAIL DETAIL TOP PAINT: SEE ` 1'-0"; 8" SPECIFICATIONS �.-._ LIMIT OF BITUMINOUS:DAMP-PROOFING _ WALK CATCH BASIN -- S o " 12": 8" 0IA. CONCRETE FILLED SEE PLAN 12 MIN. GALVANIZED :STEEL PIPE 68 CENTER.STREET z FOR ELEVATIONS o�� JOINT sw _ B04LARD SHALL BE 48" a ABOVE FNISHED GRADE > SEE PLANTING PLAN ., 7. ILL���_ GRAVEL BORROW �O oo } ..;;•'•• `,d. 1 8" EXPANSION JOINT FOAM COMPOST LOAM °�' WASH ALL AROUND WHERE NOTED °' __._ HYANNIS PLANTING MEDIUM I4 ® 12' - • - a _ Q ct MASSACH U E E.W. ••. - 3i� 6-0 w s (MIN.) •e FIN{ H I S 1 1 S S ,GRADE N FRONT HARD SURFACE FINISHED COMPACTED UR.B cn CLASS B CEM. CONC. MASONRY w 1 -3 _ w :+ . GRADE {3500 PSI, 1 1 2 520B ��<' GRAVEL - - i - - _ ( RNSTABLE COUN - Q BORROW BASE: " - COMPACTED ' -• -`�•: COREDRtLL 6 - 1 M 1.03. C IF-FIN SHED GRADE IS - — — -• _ . ...�.�._ _ . _ .._H._ I [ I I _ _ .. . ..a , - _...,,.. ... — _ o - sow _ .. . ... .:. . .:::...: .:_. -.. .._ '-� - DEEP MIN. GROUT _ �, . .. __ __ ,Y. ,8" t- SURFACE AR A TH N . III—I I h - _ _APROPOSED GRAD _ _ T N 1 E E .BRING ; - _ .r: ... _ - 1 U. Y. CRUSHED S O E T Y _ . _-. .. � .. JOINTTYP .� .r_- .,� : � '"CONCRETE'FOgTING''- P _ .. [! I 1 I 1 I I III I I " D of DRAIN ;,,_ , ,,� ,.t . .::.. — — ,..... . _ _ .. .. . WEE PH ....... ._ _.. .. ..... - �,�.�: :.�..- ./ .. . ...... . ,.. . . . AWAY _ EXPAN 1 N . - GRAD AN 1 — �f 1 ,.. S O . JOINT :� FROM CENTER OF FOOTING RETENTION S I o O.C. D II I_I11— 11 0 L a /< S ETAI L t- — - Z LIMIT OF BITUMINOU DAMP = _ "; t ♦ .• f o P OFIN o �` 4-REBAR, 12 O.C. _. \ / — — —=1I(- DOUBLE WASHED o s Ra G . .� N /� — _ EACH WAY TYP.) •t �/ _ o o� ( MIN. 2000 .LBS , ,' e CRUSHED AGGREG�t'�E .- " �...;r !.:. . 5 -•..3 LOLL LONG ® 18 O.C. > 3000 PSI CONCRETE / CONCRETE FOOTING WRAPPED IN FILTER• :FABRIC 2'-0 LONG #4 DOWEL �. " , (TYP.) _. 1-1/2 O.D. BLACK /4. COMPACTED SUBGRADE 12" O.C. o, o q° _, STEEL PIPE RAIL. COMPACTED i -' CONST. JOINT a� TO RAIL SUPPORT WELDED SUBGRADE �,�\,�\\,�_\\,�u DUNE 15, 2006 12" x 2" ' 6.w t N c t' 18 UNDISTURBED SUB GRADE 1/2" D►A. RAIL SUPPORT DIAMETER WELDED TO POST. l"' 2.375 " O.D. BL ACK 1. 5- 9 a' r STEEL PIPE POST. NOTES:. RAIN GARDEN FINISHED 1. EXPOSED SURFACES TO BE. BRUSHED I GRADE FINISH TROWELED EDGES. N.T.S. HANDRAIL DETAIL ISIONSv CONCRETE RETAINING ...,VALL2.HANDRAILMTO HANDRAIL. NO. 48" CLEAR NO. DATE DESC. CONCRETE STAIRS CONCRETE FILLED STEEL BOLLARD 1 7/06/06 REV. PER SITE PLAN SCALE: NONE SCALE: NONE SCALE: NONE REVIEW AND GROWTH MGT. \DETAILS\LD\STAIRS\STAIRS](CONC) [HANDRAILI.DWG 11/05 \DETAILS\LD\FENCING & SIGNS\BOLLARD (TYP).DWG 11/05 q + I 12". MIN. 2- 24" CAST IRON MANHOLE COVERS P COVER WITH FRAMES { DEPTH OF Bi0—RETENTION SWALE NOT TO EXCEED i A.U.L. VERTICAL LIMIT APPROXIMATELY 30" FROM EL 26.26 f ,: EXISTING GRADE - �— 10 s —,- - 11'-0" cfl EL. 25.04 4"�5 4,_O+. I 1D'-0" 29" 3» OUTLET r MIN. A-P _cl 2._0+, 3" MULCH LAYER s'—o" — — — w v ' 5'-0" 40 r 4-9 v r t INLET TEE m OUTLET TEE 2 - 24" CAST IRON I MANHOLE COVERS W/FRAMES 12" MAX PREPARED FOR: 1310—RETENTION SOIL a. 20.29 ;, . .,. - —Y— , to p 7pt 8 i A CODE REALTY FILTER FABRIC s" CRUSHED STONE - - " PLAN VIEW 52 SHIPS EAGLE LANE _ - :�. 2 THICK #7 STONE E ON coMPAcii=O. LEVEL tv. ar STONE AND TRUE TO GRADE CROSS SECTION 18"-24�+ ° ,: — #57STABLE BASE OSTERVILLE, MA 02655 AUL BARRIER I i NOTES: .~ - 6.) GREASE TRAP SHAH MEET ALL REQUIREMENTS I 1.) TANK SHALL BE WATERTIGHT PRECAST CONCRETE. OF 310 CMR 15.230 AND MAINTAINED IN i.l P ACCORDANCE WITH 310 CMR 15.351. BSC I I 2.) GREASE TRAP SHALL WITHSTAND H-20 LOADING. i IIl �I UNDISTURBED SUBGRADE � .) INLET .AND. OUTLET TEES TO BE PROPERLY- 349 Main Street _ _ A.U.L. Route 28, Unit D - 3.) ALL PIPE CONNECTIONS, SEAMS AND CONCRETE SUPPORTED WITH HANGERS AND/OR STRAPS. T — TOP OF AREA CONSTRUCTION SHALL BE WATERTIGHT. 6.)'MANHOLE COVERS SHALL BE WATERTIGHT W. Yarmlouth, Massachusetts 02673 4.) INLET AND OUTLET TEES TO BE CAST IRON OR AND BOLTED TO MANHOLE FRAME. I SCHED. 40 PVC AND TEES TO BE ACCESSIBLE 508 778 8919 UNDER MANHOLE COVER. C 2005 BSC Group, Inc. • 5.) MINIMUM 20" DIAL MANHOLE FRAME AND COVER O P I T 0 GRADE OVER THE INLET AND,OUTLET TEES SCALE: NONE B10- RETENTION SWALrE N.T.S. GREASE TRAP .. DETAIL: 1,500 GALLON H-20 WATERTIGHT . 1 SCALE: NONE ISSUED FOR PERMITTING r FILE. Design\48856 SP .E. NOT FOR CONSTRUCTION DWG. No: 5688-01 --- - — - -- - --------- SHEET p JOB. NO: 4-8856.00 _ ... __.:_�....__. .... ._.. _ _.. . . __: . HET 10 OF 1