HomeMy WebLinkAboutCAPE DELI - FOOD Cape Deli
"130 Center'Street '£:
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Town of Barnstable BOARD OF HEALTH
C John T. Norman
Board of Health Donald A.Gaudagnoli,M.D.
t BARNSTABLE. � F.P.(Thomas)Lee,.
MA&& � Daniel Luczkow.M.D. Alt.
$, 16 q 200 Main Street, Hyannis, MA 02601
Phone: (508) 862-4644 Fax: (508)790-6304
www.townofbarnstable.us
Permit to Operate a Food Establishment
In accordance with regulations promulgated under authority of 105 CMR 590.000 M.G.L. Chapter 94 Sections
305A, 305B, 146, 189 and 189A; Chapter 111, Sections 5 and 127A, a permit is hereby granted to:
Permit No: 615 Issue Date: 01/01/2022
DBA: CAPE DELI
OWNER: SILAMAR BALTAR
Location of Establishment: 130 CENTER STREET HYANNIS„ MA 02601
Type of Business Permit: FOOD SERVICE
Annual: YES Seasonal:
IndoorSeating: 0 OutdoorSeating: 0 Total Seating: 0
FEES
FOOD SERVICE ESTABLISHMENT: $250.00 YEAR. 2022
RETAIL FOOD:
COTTAGE FOOD OPERATION: Permit Expires: 12/31/2022
B&B-FULL BREAKFAST:
CONTINENTAL BREAKFAST:
MOBILE- FOOD:
MOBILE-ICE CREAM: Q�
FROZEN DESSERT: Thomas A. McKean, IRS, CHO, Health Agent
FOR ESTABLISHMENTS WITH SEATING:
PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE
Restrictions:
For Office Us •
Toam of Barn Initials: 'stable Date Paid ' ,2l Z
ZAmt Ed
BABNSTABLF, Inspectional Services
16g9. ` Public Health Division Check#
PAU
p MA't A
w , .• ;-- . 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 I 1 -OLa NEW OWNERSHIP RENEWAL
NAME OF FOOD ESTABLISHMENT: 2\4
ADDRESS OF FOOD ESTABLISHMENT:
MAILING ADDRESS(CIF DIFFERENT FROM ABOVE):
E-MAIL ADDRESS:
TELEPHONE NUMBER OF FOOD ESTABLISHMENT: ( 2a
TOTAL NUMBER OF BATHROOMS: O
WELL WATER:YES NO ... (ANNUAL WATER ANALYSIS REQUIRED)
ANNUAL: _ SEASONAL: DATES OF OPERATION:f�/lr 1 / `�TO i / 61 / ,2 D,
t
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)
V FOOD SERVICE
RETAIL FOOD-ONLY required for TCS foods(foods requiring refrigeration/freezer)
BED&BREAKFAST
CONTINENTAL BREAKFAST
COTTAGE FOOD INDUSTRY(formerly residential kitchen)
MOBILE FOOD
FROZEN DAIRY DESSERT MACHINES... (MONTHLY LAB ANALYSIS REQUIRED)
CATERING ... (CATERING NOTICE REQUIRED BEFORE EVENT(SEE PAGE#2)
*** SEASONAL,MOBILE & NEW FOOD ONLY***
REQUIRED TO CALL HEALTH DIV.FOR INSPECTION PRIOR TO PERMIT BEING ISSUED
PLEASE CALL 508-862-4644 p.
Q\Application FormsTOODAPP 2020.doc
OWNER INFORMATION: r _
FULL NAME OF APPLICANT S\\a"W.>_
SOLE OWNER: &NO 1 `D.O.B I OWNER PHONE #
ADDRESS COL ' Q( H`LL �� �� -- ' c�•
CORPORATE OWNER:
CORPORATE ADDRESS:
PERSON IN CHARGE OF DAILY OPERATIONS:
List(2) Certified Food Protection Managers AND at least(1) Allergen Awareness Certified Staff
All FOOD ESTABLISHMENTS must have 1 Certified Food Protection Manager PER SHIFT.
**ATTACH COPIES OF CERTIFICATES** The Health Div. will NOT use past years' records. You
must provide new copies and POST THE CERTIFICATES at your food establishment.
Certified Food Managers Expiration Date Allergen Awareness Expiration Date
1a / f2oi / (Wady. cgikam�aL
C�b D
�p
SIGNA OF APPLICANT DATE
***FOOD POLICY INFORMATION***
SEASONAL FOOD SERVICE:All seasonal food establishments,including mobile trucks must be inspected by the Health Div.
prior to opening!! Please call Health Div.at 508-8624644 to schedule your inspection. Please call at least(7)days in advance.
FROZEN DAIRY DESSERTS: Frozen desserts must be tested by a State Certified lab prior to opening and monthly thereafter,
with sample results submitted to the Health Div. Failure to do so will result in the suspension or revocation of your Frozen Dessert
Permit until the above terms are met.
CATERING POLICY: -Anyone-who caters-within the Town of Barnstable must notify theTown by fax or mail prior to catering
event. You must complete a catering notice found at http://www.townofbarnstable.us/healthdivision/aopiications.asp.
OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited.
NOTICE: Permits run annually from January 1 st to Dec.3 1"each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN
THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC 1 st.
Q:\Application FormsTOODAPP REV3-2019.doe
I�
CAPE DELI/OLD OWNER
MARIA S-ILVERIA
FILE IN ATTIC
Town of Barnstable BOARD OF HEALTH
John T,Norman
Board of Health Donald A.Gaudagnoli,M.D.
�,MRN B w Paul J.Canniff,D.M.D.
MA' F.P. Thomas Lee Alternate
' 200 Main Street, Hyannis, MA 02601
Phone: (508) 862-4644 Fax: (508)790-6304
www.townofbarnstable.us
Permit to Operate a Food Establishment
In accordance with regulations promulgated under authority of 105 CMR 590.000 M.G.L. Chapter 94 Sections
305A, 30513, 146, 189 and 189A; Chapter 111, Sections 5 and 127A, a permit is hereby granted to:
Permit No: 615 Issue Date: 61/01/2021
DBA: CAPE DELI
OWNER: SILAMAR BALTAR
Location of Establishment: 130 CENTER STREET HYANNIS„ MA 02601
Type of Business Permit: FOOD SERVICE
Annual: YES Seasonal:
IndoorSeating: 0 OutdoorSeating: 0 Total Seating: 0
FEES
FOOD SERVICE ESTABLISHMENT: $250.00 YEAR. 2021
RETAIL FOOD:
COTTAGE FOOD OPERATION: Permit Expires: 12/31/2021
B&B-FULL BREAKFAST:
CONTINENTAL BREAKFAST:
MOBILE-FOOD:
MOBILE-ICE CREAM: �Q.n
FROZEN DESSERT: Thomas A. McKean, RS, CHO, Health Agent
FOR ESTABLISHMENTS WITH SEATING:
PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE
Restrictions:
For Office Use Only: Initials:
Town of Barnstable i J
Date Paid AmLPd$
BARNSrABLE, : Inspectional Services
Public Health Division cheek#
�fD MAr A
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 obbb a,o NEW OWNERSHIP RENEWAL
NAME OF FOOD ESTABLISHMENT: Owe D al-10
ADDRESS OF FOOD ESTABLISHMENT: lip GPx�teC �( ��lQx�vW� mql�, Oa,(oO)
MAILING ADDRESS(IF DIFFERENT FROM ABOVE): �p y 'MWe( \,\A\,\ Qjj
E-MAIL ADDRESS: ag
TELEPHONE NUMBER OF FOOD ESTABLISHMENT: (J�L) -1-1) -
TOTAL NUMBER OF BATHROOMS: 01
i
WELL WATER: YES NO ... (ANNUAL WATER ANALYSIS REQUIRED)
ANNUAL:�� SEASONAL: DATES OF OPERATION:Of / / 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***
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 �j�� �� ► ��
SOLE OWNER: YES/NO D.O.B 1A201 00 OWNER PHONE # gOg --,21i n n aO�L�
ADDRESS_( Vk rCW K V�\\ Qb — "QL� (-) a((;
55
CORPORATE OWNER:
CORPORATE ADDRESS:
PERSON IN CHARGE OF DAILY OPERATIONS:
List (2) Certified Food Protection Managers AND at least (1)Allergen Awareness Certified Staff
All FOOD ESTABLISHMENTS must have 1 Certified Food Protection Manager PER SHIFT.
**ATTACH COPIES OF CERTIFICATES** The Health Div. will NOT use past years' records. You
must provide new copies and POST THE CERTIFICATES at your food establishment.
Certified Food Managers Expiration Date Allergen Awareness Expiration Date
'69-�-44 1. /W� It /09N
2.e '1 I&Vs.el, yve&i 1O Al ,�(-21) .511a's
SIGN TURE OF APPLICANT DATE
***FOOD POLICY INFORMATION***
4L—kowv
SEASONAL FOOD SERVICE: All seasonal food establishments,including mobile trucks must be inspected by the Health Div.
prior to openine!! Please call Health Div. at 508-862-4644 to schedule your inspection. Please call at least(7)days in advance.
FROZEN DAIRY DESSERTS: Frozen desserts must be tested by a State Certified lab prior to opening and monthly thereafter,
with sample results submitted to the Health Div. Failure to do so will result in the suspension or revocation of your Frozen Dessert
Permit until the above terms are met.
CATERING POLICY: Anyone who caters within the Town of Barnstable must notify theTown by fax or mail prior to catering
event. You must complete a catering notice found at littp://www.townofbarnstable.us/healthdivision/applications.asi).
OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited.
NOTICE: Permits run annually from January 1 st to Dec.3 V each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN
THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC 1st.
Q:Wpplication FormsTOODAPP REV3-2019.doc
Town of Barnstable BOARD OF HEALTH
John T.Norman
Board of Health Donald A.Gaudagnoli,M.D.
Paul J.Canniff,D.M.D.
ib�S4 1
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: 615 Issue Date: 12/10/2019
DBA: CAPE DELI
OWNER: SILAMAR BALTAR
Location of Establishment: 130 CENTER STREET HYANNIS, MA 02601
Type of Business Permit: FOOD SERVICE
Annual: YES Seasonal:
Indoor5eating: 0 OutdoorSeating: 0 Total Seating: 0
FEES
FOOD SERVICE ESTABLISHMENT: $250.00 YEAR. 2020
RETAIL FOOD:
COTTAGE FOOD OPERATION: Permit Expires: 12/31/2020
B&B-FULL BREAKFAST:
CONTINENTAL BREAKFAST:
MOBILE-FOOD:
MOBILE-ICE CREAM: CQ�
FROZEN DESSERT: Thomas A. McKean, RS, CHO, Health Agent
TOBACCO SALES:
FOR ESTABLISHMENTS WITH SEATING:
PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE
Restrictions:
n 0 Anvlata-p w
ona-'ww
F
-0F1HE logy For Office Use Only: Initials:
o� Town of Barnstable '\
Date,Paid�� L.�, �Amt Pd$ <
+ BARNSTAABLE, : Inspectional Services
p ►679. `m� Check hL O is�E0�1AyA Public Health Division
i
Thomas McKean, Director
200 Main Street, Hyannis,MA 02601
Office: 509-862-4644 Fax 508-790-6304 I
APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT "
C
DATE 10i ax-11.
NEW OWNERSHIP RENEWAL
NAME OF FOOD ESTABLISHMENT:
ADDRESS OF FOOD ESTABLISHMENT: (30 G M�ei St_ ��14'n`MS. KlA .Oa,fo 01
MAILING ADDRESS (IF DIFFERENT FROM ABOVE): -
S ira mar bcx t
E-MAIL ADDRESS: SbAck% nAto\N-0&e 9moc -V C cal. r
TELEPHONE NUMBER OF FOOD ESTABLISHMENT: C&t
TOTAL NUMBER OF BATHROOMS: X
WELL WATER: YES NO ... (ANNUAL WATER ANALYSIS REQUIRED)
ANNUAL: /X SEASONAL: DATES OF OPERATION: _/^/ TO
NUMBER OF SEATS: INSIDE: �_ OUTSIDE: �_TOTAL:
SEATING: MUST OBTAIN A COMMON VICTUALLER'S LICENSE FROM LICENSING DIV.
e
***OUTSIDE DINING REMINDER***
OUTSIDE DINING MUST 13E APPROVED BY THE HEALTH DIV.AND LICENSING AND MEET OUTSIDE DINING
REQUIREMENTS.
c
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)
r
j'
X FOOD SERVICE s
�RETAIL FOOD-ONLY required for TCS foods foods requiring refri eration/freezer
q ( 9 g 1; ) C6th Gca
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)
^r, TOBACCO SALES ... (ANNUAL TOBACCO SALES APPLICATION REQUIRED)
*** SEASONAL,MOBILE & NEW FOOD ONLY***
I.
REQUIRED TO CALL HEALTH DIV.FOR INSPECTION PRIOR TO PERMIT BEING ISSUED t
i
Q:1Application Forms\FOODAPPRLV2018.doc
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t I
is
PLEASE CALL 508-862-4644
i
OWNER INFORMATION:
FULL NAME OF APPLICANT 5 �`Q t,
SOLE OWNER: YES/NO D.O.B f t OWNER PHONE# c2Y At1,qN
ADDRESS_Co y ZOv�Pat_VY-A%N *X> 'OS$aO\\\. 02tass
CORPORATE OWNER: FEDERAL ID NO. :
C
CORPORATE ADDRESS: �\Z'
PERSON IN CHARGE OF DAILY OPERATIONS: Is tle-rrmr- —,:�a \4 (— E
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
s�1a5 � Ne`I� Z', 19 /Zj 1. ;-,12. &4z[ Y� i
(� ,
E
4
M
o, 0-ML1, 10 , a% ,Aolft
SIGNA 4URE OF APPLICANT DATE
is
***FOOD POLICY INFORMATION***
SEASONAL FOOD SERVICE:All seasonal food establishments,including mobile h-ucics must be inspected by the Health Div,
Prior to openinel l Please call Health Div.at 508-862-4644 to schedule your inspection. Please call at least(7)days in advance.
FROZEN DAIRY DESSERTS: Frozen desserts must be tested by a State Certified lab prior to opening and monthly thereafter,
with sample results submitted to the Health Div. Failure to do so will result in the suspension or revocation of your Frozen Dessert
Permit until the above terms are met.
CATERING POLICY: Anyone who caters within the Town of Barnstable must notify theTown by fax or mail prior to catering
event. You must complete a catering notice found at http:/hvww.townofbarnstlble,us/heaItlidivision/ai)plieatioiis.asp.
OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited.
E
TOBACCO ESTABLISHMENTS: All tobacco establishments must complete an Application for Tobacco Sales Permit and
Employee Signature Form.
NOTICE: Permits run annually from January 1 st to Dec.3151 each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN
THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC l st.
;
t
Q:1Application ForinAF00DAPPREV2018.doc
U
`°p SNF Tower TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: Date: Page: of
OFFICE HOURS
PUBLIC HEALTH DIVISION 8:00-9:30 A.M.
BARNSTABLE. ' 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified
M ASS `0� HYANNIS,MA 02601 M-8 -FBI.
63. No Reference R-Red Item PLEASE PRINT CLEARLY
9$, 50862 4644
FOOD ESTABLISHMENT INSPECTION REPORT
Name Date _ e of Type of Inspection
` O eration RouA�peti
02
Address // Risk Food Servi R e n
Level ction-
Telepho Residential Kitchen Date: /
Mobile Pre-operation
Owner HACCP Y/N Temporary Suspect Illness
Caterer General Complaint
Person in Charge(PIC) Time Bed&Breakfast HACCP
In: Other
Inspector Out:
Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated.
Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑
Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009.IF) ❑
Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑
FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands
❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities
EMPLOYEE HEALTH PROTECTION FROM CHEMICALS
❑2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives
❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals
FOOD FROM APPROVED SOURCE TIMEITEMPERATURE CONTROLS(Potentially Hazardous Foods)
❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures
❑ 5.Receiving/Condition ❑ 17.Reheating
❑6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling
❑7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding
PROTECTION FROM CONTAMINATION ❑20.Time As a Public Health Control
❑8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP)
❑9.Food Contact Surfaces Cleaning and Sanitizing ❑21.Food and Food Preparation for HSP
i
❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY
❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories
Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations `�
Critical(C)violations marked must be corrected immediately. (blue&red items) \'�, Corrective Action Required: ❑ No ❑ Yes
Non-critical(N)violations must be corrected immediately or Overall Rating
within 90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension
C N Official Order for Correction: Based on an inspection today,the items Embar o
checked indicate violations of 105 CMR 590.000/Federal Food Code. ❑ g ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other:
23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations,
24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations 9 re ardless 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.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 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 Signatu 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 i
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.I1(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers*
Other* g3-501.16(A) Hot PHFs Maintained At or Above 140°F*
2 590.003(C) Responsibility of the Person-in-Charge to 7-102.11 Common Name-Working Containers* *
Require Reporting by Food Employees and Contamination from the Environment * 3-501.16(A) Roasts Held At or Above 130°F
7-201.11 Separation-Storage*
Applicants* 3-302.11(A) Food Protection* p g * 20 Time as a Public Health Control
7-202.11 Restriction-Presence and Use
590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 3-501.19 Time as a Public Health Control*
Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.004 11 Variance Re uirements
3-304.11 Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions* ( ) q
590.003(G) Reporting by Person in Charge* Contamination from the Consumer
3 590.003(D) Exclusions and Restrictions* * 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR
3-306.14(A)(B)Returned Food and Rrated or of Food 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP
590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated � )
Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and
FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels*
4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs*
590.004 A-B Compliance with Food Law* * 3-801.11(D) Raw or Partially Cooked Animal Food and
( ) P 4-501.111 Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations
3-201.12 Food in a Hermetically Sealed Container* Sanitization Temperatures* 7-206.13 Tracking Powders,Pest Control and Raw Seed Sprouts Not Served*
3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served*
3-202.13 Shell Eggs* _ Sanitization Temperatures* TIMEITEMPERATURE CONTROLS
3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHI s CONSUMER ADVISORY
3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11 A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of
4-601.11 A Cl Utensild Food Ctt Surfaces of * Animal Foods That are Raw,Undercooked or
5-101.11 Drinking Water from an Approved System* ( ) ean s an onac Eggs-Immediate Service I45°F 15 sec
Equipment* Not Otherwise Processed to Eliminate
590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Effective 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 1 nil an F 3-401.11(B)(1)(2) Pork and Beef Roast-1 155 121 min Eggs*
4 702.1 Frequency of Sanitization of Utensils s d Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec*
3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment*
Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS
4-703.11 Methods of Sanitization-Hot Water and
* Stuffing Containing Fish,Meat,Poultry or 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater-
3-201.15 Molluscan Shellfish from NSSP Listed Chemical Ratites-165°F 15 sec*
Sources* 10 P ing,mobile food,temporary and residential
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.
3-202. 8 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 929-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 CommerciallyProcessed RTE Food-140°F* (Blue Items non-critical
23-30)
3-202.15 Package Integrity ( ) Critical and non-critical violations,which do not relate to the Foodborne
3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the
6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000
* 13 Handwashing Facilities 3-501.14 A CoolingCooked PHFs from 140°F to 70°F
3-202.18 Shellstock Identification ( ) Item Good Retail Practices FC 590.000
3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F[0 41°F/45°F
Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003
5-20411 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004
.
3-402.11 Parasite Destruction* Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005
3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006
590.004(J) Labeling of Ingredients*
Supplied with Soap and hand Drying Devices
27. Physical Facility FC-6 .007
7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 .008
HACCP Plans 6-301.12 Hand Drying Provision 29. Special Requirements 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:590Fonnback6-2doc
*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.
CF THE Tpk, TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: - Date: - age: 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 O CORRECTION Date Verified
a3 �•� HYANNIS,MA 02601 M-8 -FRI.62-4644 No Reference R-Red Item PLEASE PRINT CLEARLY
FOOD ESTABLISHMENT INSPECTION REPORT 508
Name / Date T e of T of Ins lion
ir�evil. .De,
Address Risk ood Service
Level tion
Telephone Residential Kitchen - Date:
Mobile Pre-operation
Owner HACCP Y/N Temporary Suspect Illness
Caterer General Complaint
Person in Charge(PIC) Time Bed 8 Breakfast I IACCP
In: Other
Inspector Out:
Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated.
Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑
Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑
Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ l
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 r`
❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories V
Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations c
Critical C violations marked must be corrected immediately. �'
( ) Y (blue 8�red items) � r ective Action Required: 1/1 Ye
Non-critical(N)violations must be corrected immediately or
within 90 days as determined b the Board of Health. Overall Rating
Y y ❑ Voluntary Compliance Employee estriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension
C N Official Order for Correction:Based on an inspection today,the items Embargo
checked indicate violations of 105 CMR 590.000/Federal Food Code. ❑ g ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other:
23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations,
24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations 9 ardless 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 o 6 non-critical violations von-critical violations re
26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If if no critical violations observed,4 to =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 violation,4 to 8 non-critical violations=C.
29.Special Requirements (590.009) within 10 days of receipt of this order.
HA30.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 V'�
#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 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 1q 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
EMPLOYEE HEALTH 3-302.11(A 590.004(F) * .
j(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers*
2 590.003(C) Responsibility of the Person-in-Charge to Other* * 3-501.16(A) Hot PHFs Maintained At or Above 140°F*
7-20
Require Reporting by Food Employees and Contamination from the Environment 7-101.11.11 Separation-Storage*
Common Name-Working Containers 3-501.16(A) Roasts Held At or Above 130°F*
Applicants* - - 3-302.11(A) Food Protection* P g 20 Time as a Public Health Control
7-202.11 Restriction-Presence and Use*
590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 3-501.19 Time as a Public Health Control*
Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.004 11 Variance Requirements
590.003(G) Reporting by Person in-Charge*
_ -Contamination from the Consumer 3-304.11 Food Contact with Equipment and Utensils*-
tensils 7-203.11 Toxic Containers-Prohibitions* ( ) q
,
3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR
3-306.14(A)(B)Returned Food and Reserterate for of Food* 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP
1590.003(E) Removal of Exclusions and Restrictions Disposition ofAdulterated or Contaminated g � )
Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and
FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels*
4 - - . Food and Water From Regulated Sources y Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs*
590.004 A-B) Compliance with Food Law* * 3-801.11(D) Raw or Partially Cooked Animal Food and
( P _ 4-501.111 Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations
3-201.12 Food in a Hermetically Sealed Container* Sanitization Temperatures* 7-206.13 Tracking Powders,Pest Control and Raw Seed Sprouts Not Served*
3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served
3-202.13 Shell Eggs* Sanitization Temperatures* TIMEITEMPERATURE CONTROLS
3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY
* -- 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 ] That are Raw,Undercooked
4-601.11 A Clean Utensils and Food Contact Surfaces of * Anima Foods a[ e , or
( ) 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* Eg crave 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 1 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min Eggs*
4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec*
3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment*
Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS
4-703.11 Methods of Sanitization-Hot Water and StuffingContainingFish,Meat,Poultryor
3-201.15 Molluscan Shellfish from NSSP Listed Chemical* 590.009(A)-(D) Violations of Section temporary
and a ide in cater-
* Ratites-165°F IS sec* in mobile food,tern or and residential
Sources 10 Proper,Adequate Handwashing g' P
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.
$ - 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* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave- 5 see 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES
* 3-301.12 Preventing Contamination When Tasting* 3-403.11 C Commercially Processed RTE Food-140°F* (Blue Items 23-30)
3-202.15 Package Integrity ( ) y Critical and non-critical violations,which do not relate to the foodborne
3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the
6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000
* 13 Handwashing Facilities 3-501.14 A Cooling Cooked PHFs from 140°F to 70°F
3-202.18 Shellstock Identification ( ) g
3-203.12 Shellstock Identification Maintained*
Conveniently Located and Accessible Within 2 Hours and From 70'F to 41°F/45°F Item Good Retail Practices FC 1590.000
Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003
5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004
3-402.11 Parasite Destruction* Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005
3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006
590.004(J) Labeling of Ingredients' Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007
7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 .008
HACCP Plans 6-301.12 Hand Drying Provision 29. Special Requirements .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.
�c
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v
iA
OA
3
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c.� y
THE A TOWN OF BARNSTABLE _ HEALTH INSPECTOR'S Establishment Name: Date: Jn- _,'Wage: of.
OFFICE HOURS
PUBLIC HEALTH DIVISION 8:00-9:30 A.M.
BARNSTABLE, ' 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLA OF CORRECTION - Date Verified
�
63. `0� HYANNIS,MA 02601 MON.-FRI. No Reference R-Red Item - RINT CLEARLY
rFDM A b � - -
P� FOOD ESTABLISHMENT INSPECTION REPORT 508-862-4644
Name Date of e o ns ectio
ion Routine
Address Risk ood Service ction
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) §A b, L4%LZ Time Bed&Breakfast HACCP
In: Other
Inspector Out:
At-
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) ❑ t9
Action as determined by the Board of Health. Allergen Awareness 590.009(G) i
FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands v1 I 1 ( '
❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities 1�Vi7k V
EMPLOYEE HEALTH PROTECTION FROM CHEMICALS
❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives
J ,
❑ 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 <7 S
❑6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ,vJ
❑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 V
Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Require ❑ Yes
Non-critical(N)violations must be corrected immediately or �
within 90 days as determined b the Board of Health. Overall Rating Z �=1
y ❑ Voluntary Compliance Employee Restriction/Exc usion 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 A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations,
> 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F.
25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food B=One critical violation and less than 4non-critical violations
26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If if no critical violations observed,4 to 6nnn-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)
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.Dum er screened from public view
Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N
#Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Signature Print:
Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N \ \ 1
Dumpster Screen? Y N
T�/�
Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions
Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.)
FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to
1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 14 Food or Color,Additives
Law Cooled to 41°F/45°F Within 4 Hours*
590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs
Cooked and RTE Foods.* 19 PHF.Hot and Cold Holding ,
2-103.11 Person-in-Charge Duties 3-302.14 Protection from Unapproved Additives*
Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F
EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers*
2 590.003(C) Responsibility of the Person-in-Charge to Other* g g 7-102.11 Common Name-Working Containers* 3-501.16(A) Hot PHFs Maintained At or Above 140°F*
_
Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F*
* 7-201.11 Separation-Storage*
Applicants 3-302.11(A) Food Protection* 20 Time as a Public Health Control
7-202.11 Restriction-Presence and Use*
590.003(F) Responsibility of A Food Employee or An 3-302.15- Washing Fruits and Vegetables 3-501.19 Time as a Public Health Control*
Applicant To Report To The Person In Charge* 7.202.12 Conditions of Use*
11 Variance.Re uuemen[s
3-304.11 Food Contact with Equipment and Utensils* 590.004 7-203.11 Toxic Containers-Prohibitions* ( ) q
590.003(G) Reporting by Person in Charge* _ Contamination from the Consumer
3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR
3-306.14(A)(B)Returned Food and Reservice of Food* 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP
590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated g )
_ Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and
FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels*
4- - - Food and Water From Regulated Sources 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* * 3-801.11(D) Raw or Partially Cooked Animal Food and
( ) P 4-501.111 Manual Warewashin Hot Water 7.206.12 Rodent Bait Stations
3-201.12 Food in a Hermetically Sealed Container* Sanitization Temperatures* 7-206.13 Tracking Powders,Pest Control and Raw Seed Sprouts Not Served* *
3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served
3-202.13 Shell Eggs* _-_ Sanitization Temperatures* ' TIMEITEMPERATURE CONTROLS
3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY
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) C1ean,Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec*
Equipment* Not Otherwise Processed to Eliminate
590.006(A) Bottled Drinking Water*
4-602.11 Cleaning Frequency of Utensils and Food 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Eg ctiw 1/1n001 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* Animals-155°F 15 sec* * 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 y StuffingContaining Fish,Meat,Poultry or
3-201.15 Molluscan Shellfish from NSSP Listed Chemical* g 590.009(A)-(D) Violations of Section temporary
and - ide in cater-
Sources* - Ratites-165°F 15 sec* ing,mobile food,temporary and residential
10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under
Game.and 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 t/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
3-202.18 Shellstock Identification* 3-501.14(A) g Coolin 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 1.003
5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004
3-402.11 Parasite Destruction* Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005
3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006
590.004(J) Labeling of Ingredients'
Supplied with Soap and hand Drying Devices
27. Physical Facility FC-6 .007
7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 .008
HACCP Plans 6-301.12 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 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000.
oF. r TOWN OF BARNSTABLE w HEALTH INSPECTOR'S Establishment Name: Date: Page: of
e4• r OFFICE HOURS
PUBLIC HEALTH DIVISION 8:00-9:30 A.M.
aAeNsrAeLe. = 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified
MONMASS. P� HYANNIS,MA 02601 08-8 -FRI.62-4644 508-8 NO Reference R-Red Item PLEASE PRINT CLEARLY a +bs9• .
FOOD ESTABLISHMENT INSPECTION REPORT 4:�:�yvA- evv S (�_ L2
Name Date Tvoe of nspectlon
( O era i outin
Address Risk ervice e- ection
Level Retai Previous Inspection
Telephone Residential Kitchen Date:
Mobile Pre-operation
Owner HACCP Y/N Temporary Suspect Illness S ( �
Caterer General Complaint
Person in Charge(PIC) Time Bed&Breakfast HACCP N J
Inspector Out: other 1 1\1 G , -
E _ A' A - - -\1 tcV-11 G
dy ✓
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) ❑ f
Action as determined by the Board of Health. Allergen Awareness 590.009(G) I
FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands 1/ ? - J•
❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities
EMPLOYEE HEALTH PROTECTION FROM CHEMICALS `^ l
❑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) e s
i a ' / , Pink
1714.Food and Water from Approved Source ❑ 16.Cooking Temperatures l�
❑ 5.Receiving/Condition ❑ 17.Reheating CA J. lei
❑6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling
❑7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding 7 ^ ZA? Uwo� L�
a
PROTECTION FROM CONTAMINATION ❑20.Time As a Public Health Control
1
❑8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) D41
❑9.Food Contact Surfaces Cleaning and Sanitizing ❑21.Food and Food Preparation for HSP
1 -� ' •'1t
❑ 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) r
ICorrective Action Required:Non-critical(N)violations must be corrected immediately or l
within 90 days as determined by the Board of Health. Overall Rating ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Sche uled 10 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 At Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations,
24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F.
25.Equipment and Utensils (FC-4 590.005 B=One critical violation and less than 4non-critical violations
)( ) 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
C=2 critical violations and less than non-critical. . f critical water,sewage bade-up,infestation of rodents or insects,or lack of
27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must violations observed,7 to anon-cri
28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address non-critical violations. If 1 critical refrigeration.
violation,4 to Snon-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 Y ` n 1
#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 h
Dumpster Screen v Y N r ` / G- ; 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.) w-
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* / t f 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours*
590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs
2-103.11 Person-in-Charge Duties Cooked and RTE Foods.* 3-302.14 Protection from Unapproved Additives* 19 PHF Hot and Cold Holding
Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F
EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 590.004(F)
*
2 590.003(C) Responsibility of the Person-in-Charge to Other* * 3-501.16(A) Hot PHFs Maintained At or Above 140°F
Require Reporting by Food Employees and Contamination from the Environment 7-102.11 Common Name-Working Containers 3-501.16(A) Roasts Held At or Above 130°F*
Applicants* 7-201.11 Separation-Storage* 20 Time as a Public Health Control
3-302.11(A) Food Protection*
590.003(F) Responsibil 7-202.11 Restriction-Presence and Use*ity of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 3-501.19 Time as a Public Health Control*
Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.004 11 Variance Re uirements
590.003(G) Reporting by Person in Charge
* 3-304.11 Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions* ( ) q
Contamination from the Consumer
3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR
3-306.14(A)(B)Returned Food and Rrated or of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP
590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated � )
Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and
FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels*
4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs*
590.004(A-B) Compliance with Food Law* 4-501.111 Manual Warewashing-Hot Water 17.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and
3-201.12 Food in a Hermetically Sealed Container* Sanitization Temperatures* 7-206.13 Tracking Powders,Pest Control and Raw Seed Sprouts Not Served*
3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served*
3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS
3-202.14 1 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs - CONSUMER ADVISORY
3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(l)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of
4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or
5-101.11 Drinking Water from an Approved System* * gg Not Otherwise Processed to Eliminate
590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* sg cNve mizoor
590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment*4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 3-302:13 Pasteurized Eggs Substitute for Raw Shell
Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min* _ Eggs*
4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec*
3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment*
Shellfish* 4-703.11 Methods of Sanitization-Hot Water and 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS
Stuffing Containing Fish,Meat,Poultry or 590.009 A D Violations of Section 590.009 A D in cater-
3-201.15 Molluscan Shellfish from NSSP Listed Chemical* ( )'( ) ( )-( )
Ratites-165°F 15 sec*
Sources* ing,mobile food,temporary and residential
10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under
Game and Wild Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms*
Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to
3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodbome illness interventions and risk factors.
590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b)All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail
3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding 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* * (Blue Items 23-30)
3-202.15 Package Integrity* g g 3 403.11(C) Commercially Processed RTE Food-140°F Critical and non-critical violations,which do not relate to the foodbome
* 12 Prevention of Contamination from Hands 3-403.11 Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the
3-101.11 Food Safe and Unadulterated �) g
6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 1 g Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000
3-202.18 Shellstock Identification* 13 Handwashing Facilities 3-501.14(A) Cooling Cooked PHFs from 140°F to 70°F
3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Item Good Retail Practices FC 590.000
Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003
5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004
3-402.11 Parasite Destruction* Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4, .005
3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance
Within 4 Hours 26. Water,Plumbing and Waste FC-5 .006
590.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007
7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials
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.590Fomrback6.2doc
*Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000.
TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: Date: Page: of
h. OFFICE HOURS
P PUBLIC HEALTH DIVISION 8:00-9:30A.M.
BARNSTABLE. • 200 MAIN STREET 3:30-4:3o P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION /PLAN OF CORRECTION Date Verified
MASS. MON.-FRI.
508-862-4644
+639• HYANNIS,MA 02601 No Reference R-Red Item PLEASE PRINT CLEARLY
'FON1" FOOD ESTABLISHMENT INSPECTION REPORT 9
. L
Name ( Date%/ Tvoe of Type-of-Inspection `
t Operation(s) t?utine
Address Risk ood Service ction
Level Previous Inspection
Telephone Residential Kitchen Date: Tyyy
_
Mobile Pre-operation
Owner HACCP Y/N Temporary Suspect Illness C�
Caterer General Complaint
Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other
Inspector t /- j 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) ❑ l✓
FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands �,. 1T2� (/�,/��
❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities n
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
t.
❑ 5.Receiving/Condition ❑ 17.Reheating
❑6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling
❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding
PROTECTION FROM CONTAMINATION ❑ 20.Time As a Public Health Control
❑8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP)
❑9.Food Contact Surfaces Cleaning and Sanitizing ❑21.Food and Food Preparation for HSP �- _ _
` ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY
❑ 11.Good Hygienic Practices ❑22.Posting of Consumer Advisories
Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations
Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: ❑ No ❑ Yes
Non-critical(N)violations must be corrected immediately or Overall Rating
within 90 days as determined by the Board of Health. I ❑Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension
C N Official Order for Correction: Based on an inspection today,the items ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other:
checked indicate violations of 105 CMR 590.000/Federal Food Code.
23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations,
24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations B=One critical violation and less than 4 non-critical violations regardless of the number of critical,results in an F.
25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot
26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If
27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than i non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of
be in writing and submitted to the Board of Health at the above address violations observed,7 to 8 non-critical violations. If 1 critical refrigeration.
� 28.Poisonous or Toxic Materials (FC-7)(590.008) 9 violation,4 to 8non-critical violations=C.
29.Special Requirements (590.009) within 10 days of receipt of this order.
Inspector's Signature Print:
30.Other DATE OF RE-INSPECTION: �
31.Dumpster screened from public view '!1,�
Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N V
#Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Signature Print:
Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N
Dumpster Screen? Y N (�/•��"
Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions
Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) `. a
FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to
1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours*
590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs
Cooked and RTE Foods.* Additives* 19 PHF Hot and Cold Holding
2-103.11 Person-in-Charge Duties 3-302.14 Protection from Unapproved
Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F
EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from EachIdentifying
* 590.004(F)
7-101.11 Identif in Information-Original Containers
2 590.003(C) Responsibility of the Person-in-Charge to Other* y g g * 3-501.16(A) Hot PHFs Maintained At or Above 140°F*
7-102.11 Common Name-Working Containers
Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F*
Applicants* 3-302.11(A) Food Protection* 7-201.11 Separation-Storage*g 20 Time as a Public Health Control
590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 7-202.11 Restriction-Presence and Use** 3-501.19 Time as a Public Health Control*
Applicant To Report To The Person In Charge* 7.202.12 Conditions of Use
3-304.11 Food Contact with Equipment and Utensils* 590.004(11) Variance Requirements
590.003(G) Reporting by Person in Charge* 7-203.11 Toxic Containers-Prohibitions*
Contamination from the Consumer
3 590.003(1)) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR
3-306.14(A)(B)Returned Food and Reared or of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP
590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated � )
Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and
FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels*
4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs*
590.004(A-B) Compliance with Food Law* 4-501.111 Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and
3-201.12 Food in a Hermetical] Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served*
Y P 7-206.13 Tracking Powders,Pest Control and
3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served*
3-202.13 shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS
3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY
3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of
5-101.11 Drinking Water from an Approved System*
4-601.11(A) Clean Eggs Utensils and Food Contact Surfaces of E s-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or
Equipment* Not Otherwise Processed to Eliminate
590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Ef cd-11112001
4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec*
590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell
Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130*F 121 min Eggs*
4-702.11 Frequency 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* 4-703.11 Methods of Sanitization-Hot Water and 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS
Stuffing Containing Fish,Meat,Poultry or 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater-
3-201.15 Molluscan Shellfish from NSSP Listed Chemical*
* Ratites-165°F 15 sec* in mobile food,temporary and residential
Sources 10 Proper,Adequate Handwashing g' P
Game and Wild Mushrooms Approved By 3A01.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should he debited under z
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 face s'
2-301.14 When to Wash* * Other 590.009 violations relating to good rn
590.004(C) Wild Mushrooms* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 secJV
3-201.17 Game Animals* 11 Good Hygienic Practices 1 Reheating for Hot Holding practices should be debited under#29-SpeL t
2-401.11 Eating,Drinking or Using Tobacco* Requirements.
$ Receiving/Condition g. g g 3-003.11(A)&(D) PHFs 165°F 15 see* ,
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 O y Critical and non-critical violations,which do not relate to the foodbor,...
3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3403.11(E) Remaining Unsliced Portions of Beef Roasts*
illness interventions and risk factors listed above,can be found in the f7.
6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* Lu Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000
3-202.18 Shellstock Identification* 13 Handwashing Facilities 3-501.14(A) Cooling Cooked PHFs from 140°F to 70°17 Item Good Retail Practices FC 590.000
3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F
Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003
5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004
3-402.11 Parasite Destruction* Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005
3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006
590.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007
7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 .008
HACCP Plans 6-301.12 Hand Drying Provision 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.
CAK
UM
CANTINHO
DO BRAZIL
NO CAPE ���1
ATTENTION **
Before placing your order,please inform your server if a person in your party
has a food allergy.
Consuming raw or undercooked meats,poultry,seafood,shellfish,eggs or
npasteurized milk may increase your risk of foodbome illness.
EM
Small-$10.50 Large-$17.80
BIFE GRELHADO(grilled beef)
I? OVO(eggs)-each$0.50 Bice.Scans,Salad(change,daily).Grilled Ded,Gril:cd Onios.
01a XTRA MEAT(beef or chicken)$5
O` BATATA FRITA(french fries)$3 FRANGO GRELHADO(grilled chicken)
Hire,Deans,Salad(changed daily).Grilled Chicken.
y FRANGO EMPANADO(fried chicken)
*everyday plates nice,Deans,Salad(changed daily),Fred Chicken.
TODA SEGUNDA TODA QUARTA TODA SEXTA
EVERY MONDAY EVERY WEDNESDAY EVERY FRIDAY
ESTROGONOFRE FEIJAO TROPEIRO FEIJOADA
DE FRANGO (Brazilian mixed beans) (Brazilian tradit.dish)
(chicken stroganoff) nice,Yucca(lour mixed with nice.Yucca flour mixed with
nice,Chicken sauteed in a pinto beans.bacon,eggs pinto beans,bacon,eggs
sauce of tomatoes,Dijon and collard greens,and pail, and collard greens,and pork
mustard.heavy Cream, meal(pork loin w pork ribs) meat(pork loin or pork ribs)
and prolate,stick.
TEMOS TAMBEM:
SA10A01NHOS: VITAMINAS I SUCOS: SOBREMESAS:
•Empadas •Laranja(orange) BRIGADEIRO(CHOCOLATE)
•Pasteis •suco verde(green) •ARROZ DOCE(RICE PLOIN)
•Esfirras •obacate(avocado) •PUDIM(Brazilian flan)
•Kibes •Manga(mango) MOUSSE DE MARACUJA(Passion
•RISOIes •Aga!(agai) fruit mousse)
•CURAL(sweet corn putlim)
https://www.tacebook.com/brosilnocape/
CAPE DELI
130 Center St,Hyannis, MA 02601
Dentro do Cape Mart(inside of Cape Mart)
na esquina: Barnstable rd X Center St:
°F. ror TOWN OF BARNSTABLE HEALTH INSPECTOR's Establishment Name: Date: Page: of
q OFFICE HOURS
PUBLIC HEALTH DIVISION 8:00-9:30 A.M.
BARN57'ABLE. ' 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified
MON.-FRI. No Reference. R-Red Item PLEASE PRINT CLEARLY
MASS. HYANNIS,MA 02601
+67q. �e � - � - 508-862�644
RFD MA FOOD ESTABLISHMENT INSPECTION REPORT -
Name Date of Tvue of Inspection
O ation s ir.�,�n
o
Address Risk od Servi a
Level spection
Telephone Residential Kitchen Date:
Mobile Pre-operation
Owner HACCP Y/N Temporary Suspect Illness
Caterer General Complaint -
Person in Charge(PIC) Time Bed&Breakfast HACCP _ �.
- ether
In:
Inspector Out:
I.
Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated.
Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑
Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑
Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑
FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands
❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities
EMPLOYEE HEALTH PROTECTION FROM CHEMICALS
❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives
❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals
FOOD FROM APPROVED SOURCE TIMEITEMPERATURE CONTROLS(Potentially Hazardous Foods)
❑ 4.Food and Water from Approved Source ❑ 16.Cooking Temperatures
❑ 5.Receiving/Condition ❑ 17.Reheating
❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling
❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding
PROTECTION FROM CONTAMINATION ❑20.Time As a Public Health Control
❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP)
❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HSl.
❑ 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) 1 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
checked indicate violations of 105 CMR 590.000/Federal Food Code. F] Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other:
23..Management and Personnel (FC-2)(590,003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations,
24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations B=One critical violation and less than 4 non-critical violations regardless of the number of critical,results in an F.
25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot
26.Water,Plumbing and waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If
C=2 critical violations and less than 9 non-critical. if no critical water,sewage back-up,infestation of rodents or insects,or lack of
27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must violations observed,7 to 8 non-critical violations. If 1 critical refrigeration.
28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violation,4 to 8eon-critical violations=C. - -
29.Special Requirements (590.009) within 10 days of receipt of this order.
30.Other DATE OF RE-INSPECTION: I isp�ector'sgn re Print:
31.Dumpster screened from'publicview .
Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N
PIC's Signature Pnnt:
#Seats Observed Frozen Dessert Machines: Outside Dining Y N _.
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) [Demonstration
gnment of Responsibility* 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours*
590.003(B) of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs
Cooked and RTE Foods.* Additives* 19 _ PHF Hot and Cold Holding
2-103.11 Person-in-Chazge Duties 3-302.14 Protection from Unapproved
Contamination from Raw Ingredients 15 590.004(F)Poisonous or Toxic Substances 3-561.16(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*
7-102.11 Common Name-Working Containers
Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F*
Applicants* 3-302.11(A) Food Protection* 7-201.11 Separation-Storage*
20 Time as a Public Health Control
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 7-203.11 Toxic Containers-Prohibitions* ( ) q
590.003(G) Reporting by Person in Charge
Contamination from the Consumer
3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR
3-306.14(A)(B)Returned Food and Reared or of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP
590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated ( )
Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and
FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels*
4 Food and Water From Regulated Sources g Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs*
590.004(A-B) Compliance with Food Law* 4-501.111 Manual Warewashing-Hot Water 7,206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and
3-201.12 Food in a Hermetically Sealed Container* Sanitization Temperatures* 7-206.13 Tracking Powders,Pest Control and Raw Seed Sprouts Not Served*
3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served*
3-202.13 Shell Eggs* Sanitization Temperatures* TIMEITEMPERATURE CONTROLS
3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. L16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY
3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11 A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of
4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or
Equipment
5-101.11 Drinking Water from an Approved System* * gg Not Otherwise Processed to Eliminate
590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Effective 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 Contar-rcquct S 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 Molluscan Shellfish from NSSP Listed Chemical* 590.009(A)-(D) Violations of Section 590.009(A)-(D)in
3-201.15 cater-
Ratites-165°F 15 sec* ing,mobile food,temporary and residential
Sources* 10 Proper,Adequate Handwashing
Game and Wild Mushrooms Approved By 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under
Regulatory Authority 2-301.11 Clean Condition-Hands and Arms* 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to
3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodborne illness interventions and risk factors.
590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b)All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail
3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under k29-Special
2-401.11 Eating,Drinking or Using Tobacco* * Requirements.
5 Receiving/Condition g• g g 3-403.11(A)&(D) PHFs 165°F 15 sec
3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES
3-202.15 Package Integrity* 3-301.12 Preventing Contamination When Tasting* 3-403.11(C) Commercially Processed RTE Food-140°F* (Blue Items 23-30)
12 Prevention of Contamination from Hands Critical and non-critical violations,which do not relate to the foodborne
3-101.11 Food Safe and Unadulterated* 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the
6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 1 g Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000
3-202.18 Shellstock Identification* 13 Handwashing Facilities 3-501.14(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
Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003
5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004
3 402.11 Parasite Destruction* Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005
3402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006
590.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007
7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. 1 Poisonous or Toxic Materials FC-7 .008
HACCP Plans 6-301.12 Hand Drying Provision 129. 1 Special Requirements .009
3-502.11 Specialized Processing Methods* 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.
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�p 111E rqr TOWN OF BARNSTABL.E. HEA.LTf�sPEC'116R's Establishm4ent Name: � Date: � Page: of
q OFFICE HOURS
PUBLIC HEALTH DIVISION 8:00-9:30 A.M.' '
BARNSTABLE. ` 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified
�A q..0� HYANNIS, MA 02601 - M spa8- -FR.s2-asaa 6} '"- No Reference R-Red Item - PLEASE PRINT CLEARLY ..
'FDN1P' FOOD ESTABLISHMENT INSPECTION REPORT
Dwr4
Name Date e of Type of Inspection -
Z4
O er Routine
Address Risk F d Service Re-inspection
Level Previous Inspection
Telephone Residential Kitchen Date: M�
Mobile peration
Owner HACCP YIN Temporary s
Caterer General Complaint -
Person in Charge(PIC) Time Bed 8 Breakfast H
In: ooO ther
Inspector Out: -
Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated.
Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑
Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑
Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑
FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands
❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities
EMPLOYEE HEALTH PROTECTION FROM CHEMICALS
❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives
❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals /► ,
FOOD FROM APPROVED SOURCE TIMEITEMPERATURE CONTROLS(Potentially Hazardous Foods) l
❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures
❑ 5.Receiving/Condition ❑ 17.Reheating VYA
❑6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling C 0 /
❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding
PROTECTION FROM CONTAMINATION ❑20.Time As a Public Health Control
❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP)
❑9.Food Contact Surfaces Cleaning and Sanitizing ❑21.Food and Food Preparation for HSP
❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY
❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories
Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations
Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: ❑ No ❑ Yes
Non-critical(N)violations must be corrected immediately or Overall Rating
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 6 regardless of the number of critical,results in an F.
=One critical violation and less than 4npn-critical violations
25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot
26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If
27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right'to a hearing. Your request must C=2 critical violations and less than i non critical. . If critical water,sewaganon. .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 a non-critical violations. If 1 critical refrigeration.
within 10 days of receipt of this order. violation,4 to 8npn-critical violations=C.
29.Special Requirements (590.009) Inspector's Signature Print:
L
30.Other DATE OF RE-INSPECTION:
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) r 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* 6 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours*
590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs
Cooked and RTE Foods.* Additives* 19 PHF Hot and Cold Holding
2-103.11 Person-in-Charge Duties 3-302.14 Protection from Unapproved
Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F
EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 590.004(F)
3-501.16(A) Hot PHFs Maintained At or Above 140°F*2
Other*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*
e
Applicants* 1' 3-302.11(A) Food Protection* 7-201.11 Se Storag
e*
Separation- g 20 Time as a Public Health Control
I 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 7-202.11 Restriction-Presence and Use* 3-501.19 Time as a Public Health Control*
Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.004 11 Variance Re uirements
590.003(G) Reporting by Person in Charge* 3-304.11 Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions* ( ) q
Contamination from the Consumer
3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR
3-306.14(A)(B)Returned Food and Reated or of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP
590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated ( )
Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and
FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels*
4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs*
590.004(A-B) Compliance with Food Law* 4-501.111 Manual Wazewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and
3-201.12 Food in a Hermetical) Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served*
y P 7-206.13 Tracking Powders,Pest Control and
3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Wazewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served*
3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS
3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. Proper Cooking Temperatures for PHFs CONSUMER ADVISORY
3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 163-401.11A(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 act Eggs d Food Cont Surfaces of E s-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or
Equipment* Not Otherwise Processed to Eliminate
590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Eg 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*
3-201.14 Fish and Recreationally Caught Molluscan Contact Surf 4-702.11 Frequency Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec*
faces of Equipment*
Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4
4-703.11 Methods of Sanitization-Hot Water and 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* Stuffing Containing Fish,Meat,Poultry or 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater-
Ratites-165°F 15 sec*
Sources* 10 Proper,Adequate Handwashing ing,mobile food,temporary and residential
Game and Wild Mushrooms Approved By 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under
Regulatory Authority 2-301.11 Clean Condition-Hands and Arms* 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to
3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodbome illness interventions and risk factors.
590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail
3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special
Requirements.
5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec*
3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES
3-301.12 Preventing Contamination When Tasting* * (Blue Items 23-30)
3-202.15 Package Integrity* g g 3-403.11(C) Commercially Processed RTE Food-140°F Critical and non-critical violations,which do not relate to the foodborne
* 12 Prevention of Contamination from Hands 3-403.11E Remainin Unsliced Portions of Beef Roasts*
3-101.11 Food Safe and Unadulterated ( ) g illness interventions and risk factors listed above,can be found in the
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
* 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004
3-402.11 Parasite Destruction Temperature Ingredients to 41'F/45°F 25. Equipment and Utensils FC-4 .005
3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006
590.004(J) Labeling of Ingredients' Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007
7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 .008
HACCP Plans 6-301.12 Hand Drying Provision 29. Special Requirements 009
3-502.11 Specialized Processing Methods* 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.
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■planetary Misers
The BakeMax® Countertop Pizza
Display Unit is both attractive and = ' A
0Can°eyvrP`maO° easy to operate. Holds 4 x 15"
=x Pizzas r
Clear view with four glass sides
■Hof Dog Roller
- Heat and humidity as required
- On/off switch for rotation Temperature Range:
130 4 85F
'•Spiral Mixers
.31°
C�3ry i Bread Slicers. �A®.• x 4.
■
■Countertop PnzaShmer
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' ka 2-1 Model Electrical Size Wei ht r
BMPWR13 110V/60Hz/600W/5 Amp 19n x 19"31" 90 Ibs
-
"k ,One4year partsadbor
warranty _
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f�, Authorized Dealery.�____.��..
� Macfines may not be'exactly as shown. Specifications may change without notice:' `.3
Further technical information available upon request:EO&E �•-M--�=—�.���---.-�--.-----__ ...,..�,<.�,�„.T..-�.._,
01' Field Evaluation Services Field E'valia ttion Pawie I of 1
Field Evaluation/Special inspection
Safety regulations in North America make it mandatory for electrical and electronic products to be
approved. Certification is the most common form of approval. However, in some situations, Field
Evaluation is also another acceptable form of approval recognized by the regulatory authorities in
both, Canada and the USA.
In Canada, only organizations accredited by the Standards Council of Canada(SCC)as an Inspection
Body(IB)and recognized by the Provincial/Territorial electrical regulatory authority are allowed and
qualified to offer Field Evaluation services. QPS is Accredited in Canada by SCC as an Inspection
Body, and we are also fully recognized by the regulatory authorities in all the Provinces and
Territories. s
In the USA, testing laboratories recognized by the local Authority Having Jurisdiction are qualified to
offer Field Evaluation services. QPS is Recognized in the states of Washington, Oregon and Idaho.
We have also made an application to OSHA to obtain accreditation as a Nationally-Recognized
Testing laboratory(NRTL).
Our Field Evaluation service provides you with on-site testing and evaluation of your products to
technical requirements accepted by the Authority Having Jurisdiction (AHJ).The site may be the r
place of installation, manufacturing, distribution, storage, or any other location. Complying
products will be labeled on the spot using the special QPS Field Evaluation Label.
In Canada, the technical requirements consist of the applicable sections of Part 1 of the
Canadian Electrical Code, the CSA Model Code SPE-1000, and, for medical/lab/x-ray equipment, the
applicable parts of the relevant CSA standards.
In the USA, the technical requirements consist of the applicable parts of the National Electrical
Code (NEC) and other requirements specified by the AHJ.
You may choose Field Evaluation if any one or more of the-following situations are valid:
. The equipment is already shipped or installed
e You receive the equipment in limited quantities or batches
. You are testing the market and may not continue production
o You want to make sure the product complies with the essential requirements before
submitting it for certification.
e Time is of the essence and certification is not practical
y
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MINIMUM$10 ORDER MAJOR CREDIT CARDS
11
GrRILLED JUMBO HOT DOG........... :........3.69 FOR DELIVERY ACCEPTED
' With fries and 12 oz. soda
FREE CAPE DELI
BURGERS BREAKFAST
& UNCH
We serve 100%pure 8 oz.Beef Burgers DELIVERY
All burgers served with lettuce,tomatoes,onions ntil PM
and with your choice of fries or onion rings
Hamburger............................................................. 3.99
Baconburger/Cheeseburger................................ 4.59 BREAKFAST• LUNCH • DINNER
Bacon Cheeseburger Wrap.................................. 4.99 130 Center Street,Hyannis,MA 02601
Bacon Cheeseburger............................................ 4.99 Business Hours:Summer'B am to 10 pm/Winter B am to 6 pm
Mushroom Cheeseburger..................................... 4.99
Special Double Cheeseburger............................. 5.99 FOR TAKE OUT ORDER PLEASE CALL OR FAX
Special Houseburger............................................ 5.99 Tel: 508-771-9955 • Fax: 508-771-5678
POSTA -Bagel...............................99 English Muffin.............1.20
Spaghetti with Sauce:.....................................:.... 3.99 with cream cheese.....1.75
Spaghetti with Meat Balls............... BREAKFAST
ENTRE4.99 BREAKFAST REOKFES
SANDWICHES
One E All entrees served with
gg.......................1.75 homelries,buttered toast with
CHICKEN TERIYAKI........................................4.99 with cheese................2.25 jelly,choice of meat:
With rice and mixed vegetable with meat...................2.65 Ham,Bacon,Sausage or Gyros
combo........................2.95
Two Eggs.....................2.50 Two Eggs.....................3.75
with cheese................2.90 /meat.........................4.25
GRILLED DINNER with meat...................3.20 Three Eggs ..................4.45
Shish Kebab Plate................................................ 9.99 combo........................3.60 /meat.........................4.85
Charcoal grilled beef on a skewer with green All sandwiches served on Four Eggs....................4.60
peppers and onions English muffin,white or wheat /meat .........................5.10
Chicken Kebab..................................................... Substitute Bagel...........$.55
Grilled chicken breast cooked with onions and
green peppers OMELETTES
Gyros Plate........................................................... 8.99 You start with a plain omelette................................3.49
Layers of marinated beef and Iamb mixed with American,Swiss,Provolone cheese............................ .65
herbs and spices served with tsatzik sauce Feta Cheese................................................................ .85
Green peppers,onions,spinach.................................. .65
All grilled dinners served with Greek Salad, Mushrooms.................................................................. .85
your choice of rice or fries,and pita bread Bacon,Ham,Sausage,Gyros...................................... .85
All omelettes served with home fries,buttered toast and jelly.
SIDE ORDERS CHEF'S OMELETTE GREEK OMELETTE
Three eggs with spinach,onions and Fete cheese and tomatoes served
French Fries.......... 1.95 Spicy Fries ........... 2.50 tomatoes served with home fries and with home tries and buttered toast
Onion Rings ..........2.25 Rice.......................2.50 toast 5.19 4.59
ita Bread .............: .65 Tsatzik...................3.99 SIDE ORDERS
WESTERN OMELETTE Extra Egg............................. .85
Ham,green peppers and onions Toast.................................... .65
Please add 5%Massachusetts meals tax. seNed with home hies and buttered Home Fried Potatoes..........1.50
toast 5.19 Extra Meat...........................2.00
HOT APPETI: _RS OUR S. CIRLTY SHISH KE13f B
Small Large Chicken Shish Kebab........................................... 4.99�
Mozzarella Sticks 3.99 6.99 Four chunks of marinated chicken breast,grilled and
A plate full of mozzarella sticks with a scoop of served with Greek salad and Syrian bread. Choice of
tsatzik sauce I
dressing
6 PCs 10 PCs 15 PCs* Beef Shish Kebab................................................. 5.99
Chicken Wings 4.59 5.59 9.59 Four chunks of marinated beef grilled on a skewer,
served with Greek salad and syrain bread, Choice
SOUPS of dressing
ClamChowder...................................................... 2.59
Soups of the Day.................................................... 2.59 GYROS SANDWICH
Please ask for our daily soup specials. Homemade layers of marinated beef&lamb,
mixed with herbs&spices,served in a hot pita bread
PIERSE fiiSKFOI?00? with tomatoes,onions,lettuce and tsatzik sauce.
AgUr LUNCH COMBO SKEC1,7LS 5.99
Served with fries&12 oz.soda.
SALADS
Small Large SUBS Fl SANDWICHES
Grilled Chicken Salad 4.99 5.99
Subs Sandwiches
A prepared garden salad topped with pieces of our '
famous marinated grilled chicken breast small(8") large(10").
Tuna Salad � Turkey....................... 4.29...........5.29 .............4.29
4.99 5.99 Chicken Teriyaki..... 4,29...........5.29
Garden salad with a scoop of tuna fish on the top i Ham&Cheese........ 4.29...........5.29 ............:4.29
Chefs Salad 4.99 5.99 BLT.......................... 4.29...........5.29 .............4.29
Garden salad with slices of ham,turkey,American Italian....................... 4.29...........5.29
cheese and two hard boiled eggs Salami...................... 4.29...........5.29
Greek Salad 3.99 4.99 Roast Beef.............. 4.29...........5.29 .............4.29
Lettuce tomatoes,cucumbers,onions,green peppers, Chicken Parmesan. 4.29...........5.29
kalamata olives with feta cheese Meatball................... 4.29...........5.29
Garden Salad 3.59 4.59 Grilled Chicken....... 4.29...........5.29
Lettuce tomatoes,cucumbers,onions,green peppers, Seafood Salad......... 4.29...........5.29 .............4.29
kalamata olives Chicken Salad......... 4.29...........5.29 .............4.29
Served with your choice of dressing&pita bread Tuna Salad .............. 4.29...........5.29 .............4.29
Egg Salad................ 4.29...........5.29 .............4.29
Turkey Club............. 4.29...........5.29 .............4.29
STEAK SUBS vegetable ................ 4.29.........;.5.29
You start with plain Steak Grilled Cheese........ 4.29...........,5.29 .............4.29
Small(8")-3.19/Large(10")-4.19 Spicy Chicken......... 4.29...........5.29 .............4.29
Your choice of bread(white,wheat,sub rolls)and fries or onion rings
American Cheese or Feta Cheese ........................ 69
Green Peppers,Onions,or Mushrooms............... .69
STEM( BOMB PASTRAMI SUB Turkey Club........................................................... 5.49
with fries& 12 oz. soda with fries&12 oz.soda Ham,Turkey&Cheese,or Roast Beef............... 4.99
Small 5.99 Large 6.99 Small 5.99 Large 6.99 Chicken Kebab'/Beef Kebab............................... 4.99
All wraps served in vita breadwith mir nhnirn nt rri«
TOWN OF BARNSTABLE
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LATION 1 /) ✓� e SEWAGE#
VILLAGE /917r1�+J -ASSESSOR'S MAP & LOT7-2
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NO.OF BEDROOMS _
BUILDER OR OWNER �/
PERMTTDATE: ��1����1'�� COMPLIANCE DATE
Separation Distance Between the:
Maximum Adjusted Groundwater Table and Bottom of Leaching Facility Feet
Private Water Supply Well and Leaching Facility (If any wells exist Feet
on site or within 200 feet of leaching facility)
Edge of Wetland and Leaching Facility(If any wetlands exist
Feet
within 300 feet of leaching facility) _
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11105107 08: 45 AM 1-800-264-6666 Star Mfg. Int' l Inc. Page 13 of 13 $26631901
PARTS LIST
MODEL HFD-2 HUMIDIFIED CABINET - ---
Key Part Number — —
Number Number Per
Unit Description
34 D5-Y9595 3 INSULATION
35 2N-Y9145 1 AIR HEATER('I20V)
2N-Z0628 1 AIR HEATER(240V)
36 2U-Y9144 1 FAN-BLOWER(120V)
2U-Z0627 1 FAN-BLOWER(240V)
37 2U-Y6953 1 MOTOR-ROTISSERIE(120V)
2U-Y6954 1 MOTOR-ROTISSERIE(240V)
38, 2J-Y9112 1 THERMOMETER/PROBEtrRANSFORMER(120V)(Degrees In Farenheit)
2J-10631 1 THERMOMETER/PROSEITRANSFORMER(240V)(Degrees in Celsius)
39 2E-Y9148 1 RELAY(120V)
2E-Z0625 1 RELAY(240V)
40 05-Y9578 1 LID RESERVOIR
D5-220036 1 RESERVOIR ASSEMBLY COMPLETE
D5-220037 1 RESERVOIR ONLY(tank)
41 2N-Y9181 1 WATER HEATER(120V)
2N-Z0629 1 WATER HEATER(240V)
42 2S-Y9118 1 BULB-100W(120V)
2S-Z0630 1 BULB-100W(240V)
43 2E-Y9184 1 SOCKET
44 2E-Y9629 1 WIRE HARNESS
45 2M-Z0051 1 DOOR DECAL
46 2B-Z0289 3 SHELF HFD-2,HFD-2PT
47 2M-Z0291 1 LABEL WATER FILL
48 213-220090 1 PIZZA SHAFT
49 2C-Z0812 1 HAIRPIN
50 26-Z7205 3 PRETZEL HOLDER ASSEMBLY HFD-2-P,HFD-2PTP
2C-Z0546 6 SCREW-PRETZEL HOLDER(not shown)
2C-Z4175 1 ALLEN WRENCH(9t64)(not shown)
51 D5-Z0284 V2 RACK ANGLE RIGHT HFD-2,HFD-2PT
52 D5-Z0347 1 RACK ANGLE LEFT HFD-2
53 135-Z0368 1 RACK ANGLE RIGHT HFD-2
54 D5-Z0283 1/2 RACK ANGLE LEFT HFD-2,HFD-2PT
55 D5-Y9596 1 TOP WRAP-OPERATOR
56 DS-Y9591 1 TOP WRAP-CUSTOMER
57 D5-Y9584 1 BOTTOM WRAP-OPERATOR
58 C3-Y7955 1 BOTTOM WRAP-CUSTOMER
59 D5-220051 1 BOTTOM INNER PAN
60 135-220038 1 BOTTOM PANEL
2M-Y9859 1 TOP STRIPE(not shown)
2M-Y9860 1 BOTTOM STRIPE(not shown)
IMPORTANT WHEN ORDERING,SPECIFY VOLTAGE OR TYPE GAS DESIRED PAGE 2 _
INCLUDE MODELAND SERIAL NUMBER OF 2
Some items are included for illustrative purposes only and in certain instances may not be available.
k*- ARC,
Manufacturing International, Inc.
11/05/07 08: 45 AM 1-800-264-6666 Star Mfg. Int' 1 Inc. Page 12 of 13 #2663198_
PAR S e .CST EFFECTIVE 09/02103RB
8D
_ IIFD-2 HUMIDIFIED CABINET
Number
Keg Part Per
Number Number thlk Description
1 C3-G8021 1 CORD ASSEMBLY(120V)
C3-39221 1 CORD ASSEMBLY(240V)
2 2K-Y2968 l BUSHING-STRAIN RELIEF
3 2A-6904 4 FOOT
2P-Y3404 4 PLUG-FOOT(not shoran)
2C-1557 4 SCREW-FOOT(not shown)
4 D5-Y9623 614 GLASS CIDiNNEL (16-7N-) IIFD-2-P,IIFD-2-CR11IFD-2PTP,IIFD-2PTCR
5 2Q-Y9567 213 GLASS-SIDE IIFD-2-P,IIFD-2-CR/ITD-2PTP,IIFD-2PTCR
6 D5-Y9624 6A GLASS CHANNEL (23-318-) IIFD-2-P,11FD-2-CR/IIFD-2PTP,I IFD-2PTCR
7 2K-Y[139 1 BUSHING-HFYCO
9 N I PROBE.-THF.RMOVFTF,R/TRANSFORk4F,R(see KCBY#39)
10 D5-220084 2/4 DOOR HINGE ASSY. HFD-2-P,1iFD-2-CR/HFD-2PTP,HF1-21-TCR
2C-1654 4/8 SCREW-DOOR HINGE(notshown) HFD-2-P,HFD-2-CRIHFD-2PTP,HFD-2PTCR
it D5-L0499 1f2 BRACKEN -DOOR HINGE RFD-2-P,HFD-2-CR/1*F0-2F1'P,HYD-2I 1CR
12 1)5-Z0500 1f2 BRACKET'-DOOR HINGE HFD-2-P,HE'D-2-CR/HFD-2PTP,HFD 2Y1CCR
13 2M-Y9568 1/2 MAGNETIC GASKET IIFD-2-P,IIFD-2-CWIIFD-2PTP,IIFD-2PTCR
14 D5-Y9590 1 TOP COVER
15 2M-Z0273 I LABEL-OPERATOR PANEL
Ili 213-Y9114 1 INDICATOR-GREEN(12OV)
2S-7.0626 1 INDICATOR-GREEN(240V)
17 21-Y6689 [ INDICATOR-RFD(120V)
23-Y6690 1 INDICATOR-RED(24OV)
18 2R-Y9116 2 KNOB -CONTROL
19 2E-Y9627 I SWrlC.H
20 2E-Y9700 1/2 SWITCH-DOOR INTERRUPT(120124OV) IIFD-2-P,IIFD-2-CR/IIFD-2PTP,IIFD-2PTCR
20a D5-ZO295 1/2 DOOR TAB IIFD-2-P,IIFD-2-CR/IIF'D-21-TP,IIFD-2PTCR
21-28 D5-220035 1/2 DOORASSEMBLY IIFD-2-P,IIFD-2-CR/IIFD-2PTP,IIFD-2PTCR
21 DS-Y9624 2 (PER DOOR)GLASS CHANNEL
22 2I-Y9573 1 (PER DOOR)DOOR LEG RIGHT VERTICAL
23 21-Y9I25 4 (PER DOOR)DOOR INSERT
24 2R-Y9124 I (PER DOOR)HANDLE
2GY9221 2 (PER DOOR)SCREW-HANDLE(not shown)
25 D5-Y9623 2 (PER DOOR)GLASS CIIANNEL
26 2Q-Y9569 1 (PER DOOR)DOOR GLASS
27 21-Y9572 i (PER DOOR)DOOR LEG LEFT VERTICAL
28 2I-Y9574 2 (PER DOOR)DOOR LEG HORIZONTAL
29 2B-7,4279 3 PIZZA SHELF HFD-2-CR,HFD-2PTCR
2C-7.0546 6 SCREW-PIZZA SHELF(nat.shown)
2C-Z4175 1 ALLEN WRENCH(9/64)(not shgwn)
30 D5-220042 I PRETZEL RACK ASSEMBLY w/HOLDERS HFD-2-P,HFD-2PTP
30a D5-220055 1 SHAFT-PRETZEL RACK (21-27/32-1
31 2T-Y9113 2 THERMOSTAT (120/240V)
32 D5-Y9866 I FLOAT
21-Y9130 2 GROMMETIBUSHING-FLOAT (nol shown)
D5-Y9579 1 FLOAT WIRE.(not.shown)
33 2F Y9151 I MICROSWITCH (1201240V)
IMPORTANT: WEMN ORDERING, SPECI"VOLTAGE OR TYPE GAS DESIRED
INCLUDE MODEL AND SERIAL NUMBER PAGE I
OF 2
Some stemmas are included for Blustrat tre purposes only and in certain 9astances ma$ not be available.
SKI378
Star Manufacturing International, Inc.
i
11105107 00: 45 AM 1-000-264-6666 Star Mfg. Int' Z Inc. Page 11 of 13 *266319
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11/05/07 08: 45 AM 1-800-264-6666 Star Mfg. Int' 1 Inc. Page 10 of 13 #2663198_'
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11105107 08: 45 An 1-800-264-6666 Star HF9. Int' 1 Inc. Page 7 or 13 *2663198
INSTALLATION OF RACKS ON HFD-2 YODELS
rRD TO CONTROL PANEL
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INSTAUATION OF 3 R&W
FRD TO CONTROL PANEL
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INSTALLSTD]N OF 4 RACJD3
SOME MW ARE INCLUDED FOR
ILLUSTRAM PURPOSES ONLY AND IN
CERTAIN 107ANM MAY NOT BE AVA'[AUR
lb`° dr° �°g` n° °�°m° �'°'
tc S STAR MANUFACTURING INTERNATIONAL, INC.
SW�lantrt°at�ing ioeenoa
No teproductiom or dlael od its
oonteafe fa permuted.
MODEL HFD-2 SK1858 REV. 04-26-2001 DR: M.P.
11/05/07 08: 45 AM 1-800-264-5665 Star Mfg. Into1 Inc. Page 6 of 13 VZ66319
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ORIENTATION HAS BEEN ➢ECIDED
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REMOVE LOWER DOOR HINGE AND TAB,
�•`� INSTALL IN OrPOSITC UPPER. L6t'NC[:
SILP
MOVE HINGES ON LEFT POST
TO HOLES ON RIGHT POST
ROTATE DOOR SO HANDLE IS
ON THE LEFT
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5
11/05707 08: 45 AM 1-800-264-6666 Star Mfg. Int- I Inc. Page 5 of 13 #Z663198=
GENERAL OPERATING MAINTENANCE AND REPAIRS
INSTRUCTIONS(Cont'd)
Contact the factory,a service representative or a
Local service company for service or required
7. Door handles and mounting screws are maintenance.
provided in envelope enclosed. Attach handle
to right side of door using screws provided.
8. See attached sketch for instructions on
reversing the doors.
CLEANING INSTRUCTIONS RETAIN THIS MANUAL FOR FUTURE REFERENCE
PART NO. 2M-Y9758 REV. E 2-12-97
1. Disconnect electrical cord before cleaning the
cabinet.
2. To maintain finish and shine of unit,wipe daily
with a damp cloth and mild soap. Do not use
harsh detergents or scouring pads.
3. Daily cleaning of inside glass, bottom pan and
racking system with a damp cloth is
recommended.
RECOMMENDED DIAL SETTINGS
Preheat: Temp = 6
Humidity = 2
Pizza: Temp = High
Humidity = 4
Pretzels/Bagels: Temp = 4
Humidity = 5
DIAL SETTING FOR DESIRED
TEMPERATURE
Low- 2 100°F
3 1100F
4 130OF
5 150°F
6 1657
High 175OF
4
11105107 08: 45 AM 1-800-264-6666 Star Mfg. Int' l Inc. Page 9 of 13 a2663196=
CAUTION- 1. Ensure cabinet is plugged into the proper
voltage receptacle prior to turning on.
This equipment is designed and sold for
commercial use only by personnel trained and 2. Fill reservoir with water(distilled preferred)
experienced in its operation and is not sold for such that the water is approximately level with
consumer use in and around the home nor for line on water fill decal(low water indicator
use directly by the general public in food service should extinguish). Capacity is 112 Galion.
locations. For equipment to be used by the CAUTION:DO NOT OVERFILL!
general public, please contact the factory.
3. Follow preheat instructions on the following
INSTALLATION: page. Allow approximately 25 minutes for
machine to reach proper temperature.
Each machine has been properly wired and 4. Monitor product temperature via the
inspected at the factory for operation on the digital thermometer (see figure 2).
voltage and type of current specified on the
nameplate_ Machines with a nameplate stamped
120V,are equipped for operation on 120 volt 60
hertz AC single phase service and must be
connected to a separate 15 amp circuit with a 3
wire grounded, polarized receptacle.
AM
CAUTION: Figure 2
DO NOT CONNECT TO ANY OTHER 5. Load product into racking system.
TYPE OF CURRENT OR THE MACHINE For maximum product freshness, adjust
WILL BE SERIOUSLY DAMAGED. settings as specified. Pizza and pretzel racks
are adjustable for different applications using
The guarantee of this machine as covered by the the screws provided.
warranty card does not apply if an improper
installation has been made. 6_ Periodically monitor water Jevel by indicator
on operator panel(see figure 3).
GENERAL OPERATING
INSTRUCTIONS
CAUTION:
DO NOT BLOCK VENT BOLES ON TOP
OF THE CABINET
Figure 3
3
11/05/07 Q : 45 AM 1-800-26 -5666 Star Mfg. In Inc. Page- 3 of 13 #2663190=
PRODUCT IDENTIFICATION
Star Manufacturing International, Inc. Humidified Cabinet
Models: HFD-2-P 120V,HFD-2PTP 120V,HFD-2-CR 120V, HFD-2PTCR 120V,HFD-2,-2PT 120V
Note: PT denotes pass through models,-denotes non-pass through models, P denotes Pretzel Rack,
CR denotes Circular Pizza rack,No suffix denotes Multipurpose Shelving
SPECIFICATIONS:
Capacity. 72 large pretzels/bagels(P models), 3 16" pizzas(CR models)
3 Multipurpose Shelves
Electrical: 120 volt, 60 hertz, single phase, 1550 watts, 12.9 amps
Dimensions: 21-1/8"W x 2 1-IX'D x 34- 1/2"H
(55.37 cm W x 55.37 cm D x 87.63 cm H)
OPERATING CONTROLS
The operating controls are located above the door on the side of the unit housing the digital
thermometer(see figure 1).
Figure I
ON/OFF Switch -Activates lights,digital thermometer and air circulation system.
Temperature Dial -Adjusts cabinet temperature_
Humidity Dial -Adjusts cabinet humidity.
Humidifier On Indicator- Illuminates when humidity system is in operation.
Low Water Indicator- Illuminates when water needs to be added.
Water Reservoir-Waxer filling location.
SAFETY SYMBOL
This symbol is intended to alert the user to the presence of
important operating and maintenance instructions in the manual
accompanying the appliance.
2
11/05/07 08: 45 AM 1-800-Z64-6666 Star Mfg. rntl-2 Inc. Page 2 of 13 SZ663190=
Star
maaa€actarga
Into Inc. Installation
10 Sunnen Drive and
St. Louis, MO 63143 Operating
Phone:(314)781-2777 Instructions
FAX:(314)781-W6 2M Y9758 Rev,E 2/12197
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11/05/07 09: 1F5 API 1-900-254-6666 star Mfg. In ' 1 Inc. Page 1 of 13 s2653190=
Star Manufacturing Int'l Inc.
10 Sunnen De.
St. Louis, MO 63143
Voice# 314-781-2777 Fax# 1-800-264-6666
FAX COVERSHEET
To Name jgranneman
To Company jgranneman
To Fax # 508-771-5678
Voice #
From Name Judith Granneman
From Fax # (800) 264-6666 / (314) 781-5445
Voice # (800) 807-9285 / (314) 781-2777x481
Date Sent 11/05/07
Total Pages 13
Subject HFD
Memo
r
V
s .
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H
AUTODONER
VERTICAL BROILERS
INSTALLATION, OPERATION, AND MAINTENANCE
FOR YOUR SAFETY
DO NOT STORE OR USE GASOLINE OR OTHER FLAMMABLE VAPORS
AND LIQUIDS IN THE-VICINITY OF THIS.OR ANY OTHER APPLIANCE
fi t - ram. sY, s rf r
(KEEP THIS MANUAL FOR FUTURE REFERENCE)
Lock Nut
y E
s F Meat
` Support
Electric
Plug Drip Pan
3
Heater
Motor Light Switches
Push-Pull
Motor Switch Lever
MODEL 3PE, ELECTRIC -
I1 11STAI I:ATI 1',j S;T %.'j1 ION
Make sure the voltage on the nameplate of the Autodoner is.,the same (240
VOLTS or 208 VOLTS) with the voltage in your restaurant. Consult your
electrician to make sure you have-the proper line to connect the machine. Use .
the three individual switches in front of the machine to turn on heaters.
_. MAINTENANCE
For proper maintenance and repair, contact factory or factory representative.
This appliance should be cleaned regularly. Removable parts (skewer, catch pan, drip
pan, meat base, and heat shields) can be run.through the dishwasher.with your.other
pots .and pans: Oven cleaners (e.g.,.•Easy-Off) may be used-to .clean stainless steel
�'r•' surfaces.'Care should be exercised.not to'get oven.cleaner_on heatinyg elements. They
may be protected by covering them with aluminum foil.
No other maintenance is required. The motor bearing is permanently lubricated.and
does not require maintenence.
OPERATIONS
Loading and cooking the. Gyros,.•Meat:_
A. Place skewer through hole it meat; with smaller side of cone supported
on the round disk of .the skewer. The higher the meat is placed on the
skewer the faster,.it.cooks. ° "t
B. Insert the skewer through the stem of the drip pan and let the skewer drop
through to the motor hole.'Lock top end of skewer with skewer lock.
C. Turn the motor and elements on and let cook until browned outside.
D. Meat turns very slowly. If it is not turning the lower part of the skewer is
not seated in the hole properly.
E. Gyros meat is always cooked with full heat to sear the meat and seal in
the juices. It should be kept 3-4" from heater at all times to prevent the
meat.from drying out. Use the push/pull lever and top skewer adjustment
to,.vary your cooking.,distances,,�
F. Slice the meat,as thin as possible with a 14"- straight edge beef slicer.
G. The Gyros cone must cook continuously at full heat from the time it is
placed on the Autodoner broiler until completely carved. The cooking may
be stopped to allow for safety during the carving action only; under no
circumstances can the broiling unit be turned off and on during the day
to compensate for slow sales periods.
H. The size of the cone should be kept at a size consistent with the business
:volume demand. The expected period for the total cooking of the gyro cone
is within 3-4 hours.
1 All sliced -Gyros-meat.must,-be held ;at 15409 F. or above before service.
J Knives and'carved-rimeat catch pans must be cleaned and sanitized before
use and after cuts are made that are deep enough to penetrate or slice
into uncooked regions of Gyros.
K. At the' -end of the day, all remaining Gyros meat must be cooked and carved.
No uncooked meat can be taken off the skewer and refrigerated. The
cooked slices must be held under refrigeration at 450 F. or below in shallow
covered pans.
L. All leftovers must be heated rapidly the following workday to a minimum
of 1650 F. until served.
— --- -__— M.-.-.-No-mixing,of-leftover and.freshly_prepared or_-carved,Gyros is-permitted.
N. A probe type food thermometer must be kept readily available and routinely
used to monitor food temperature during preparation and storage.
-We suggest that you consult your Gyro Meat purveyor for detailed instructions and a
demonstration of,the preparation and serving of the sandwich. These companies can
:supply the„meat_ready to cook, pita.bread and sauce. Meat companies have cones
available in-15 16"50 lbs. Choose'the size which fits your daily consumption, and you
will , ,,, have't0'6rnucK left=at the day's end. If you do have left-overs, cook, slice, and
�1refhgerate..The next day; you.'.:can,warmJt in,Au-J,us or a small.amount.of juices from
the gyros meat.
flemember;. -.The-meat cooks from the outside•only, internal temperatures stay low when
you load the meat frozen. Do not abuse the meat by keeping it a long time
without heat.
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120 Stanley Street Elk Grove. Village, IL 60007
Phone: 847-439-9110 Fax: 847-439-9115
Sales@optimalautomatics.com
www.autodoiiei .com .