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HomeMy WebLinkAboutBARNES & NOBLE CC MALL - FOOD . BARNES & NOBLE, GG MALL' IYANNOUGH RD, HYANNIS I C ► _ Town of Barnstable BOARD OF HEALTH John T.Norman Board of Health Donald A.Gaudagnoli,M.D. L DAWNSTABLE . F.P.(Thomas)Lee,. MAS Daniel Luczkow,M.D. Alt. 163gi �� 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: 374 Issue Date: 01/01/2022 DBA: BARNES & NOBLE #2092 OWNER: BARNES& NOBLE INC. Location of Establishment: 793 IYANNOUGH RD HYANNIS„ MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 52 OutdoorSeating: 0 Total Seating: 52 FEES FOOD SERVICE ESTABLISHMENT: $300.00 YEAR. 2022 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2022 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE- FOOD: MOBILE-ICE CREAM: 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: I r For Office Us Initials: ti Town of Barnstable Inspectional Services Date Paid l Public Health Division cnecic# �� rf0 MP{h Thomas McKean, Director 200 Main Street,Hyannis,MA 02601 ` a ` �q Office: 508-862-4644 Fax: 508-790-6304 APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE 1 NEW OWNERSHIP RENEWAL NAME OF FOOD ESTABLISHMENT: � �7 � ADDRESSS OF FOOD ESTABLISHMENT: M�AI�L r [N(,`ADDRES 1 D RNI FROM ABOVE): �T E-MAIL ADDRESS: TELEPHONE NUMBER OF FOOD ESTABLISHMENT: TOTAL NUMBER OF BATHROOMS: _ WELL WATER: YES NO (ANNUAL WATER ANALYSIS REQUIRED) Ict ANNUAL: Y SEASONAL: ATES OF OPERATION I / TO / NUMBER OF SEATS: INSIDE: OUTSIDES- TOTAL: SEATING: MUST OBTAIN A COMMON VICTUALLER'S LICENSE FROM LICENSING DIV. ***OUTSIDE DINING REMINDER*** OUTSIDE DINING MUST BE APPROVED BY THE HEALTH DIV. AND LICENSING AND MEET OUTSIDE DINING REQUIREMENTS. IS WAIT STAFF PROVIDED FOR OUTSIDE DINING? IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S)? TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW) FOOD SERVICE RETAIL FOOD-ONLY required for TCS foods(foods requiring refrigeration/freezer) BED&BREAKFAST CONTINENTAL BREAKFAST COTTAGE FOOD INDUSTRY(formerly residential kitchen) MOBILE FOOD FROZEN DAIRY DESSERT MACHINES ... (MONTHLY LAB ANALYSIS REQUIRED) CATERING ... (CATERING NOTICE REQUIRED BEFORE EVENT(SEE PAGE##2) SEASONAL,MOBILE & NEW FOOD ONLY' REQUIRED TO CALL HEALTH DIV.FOR INSPECTION PRIOR TO PERMIT BEING ISSUED PLEASE CALL 508-862-4644 Q:1Appficatim Forms1F00DAPP REV3-2019.doc OWNER INFORMATION: FULL NAME'OF APPLICANT . " c— SOLE OWNER: Y Sf/P. OWNER PHONE # � � -Aos j" ADDRESS Q C CA-44:L... ! �.� 25 5 ,3 CORPORATE OWNER: (SMNli& 4. t �i24 CORPORATE ADDRESS: 14 PERSON-INCI=I°ARCE OF DAILY OPERATIONS: "�� List(2)Certified Food Protection Managers,AND at least (1) Allergen Awareness Certified Staff Ali FOOD ESTABLISHMENTS must have I 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 41ZA- S i S SIGNATA OF APPLICANT DATE ° raq , ***FOOD POLICY INFORMATION*** ` .I SEASONAL FOOD SERVICE:All.seasonal food establishments, including mobile trucks must be inspected by the Health Div. prior to opening!! Please call Health Div. at 508-862-4644 to schedule your inspection. Please call at least(7)days in advance. FROZEN DAIRY DESSERTS: Frozen.desserts must be tested by a State Certified lab prior to opening and monthly thereafter, with sample results submitted to the Health Div. Failure to do.so will result in the suspension or revocation of your .Frozen Dessert Pen-nit until the above tends are met. CATERING POLICY: Anyone who caters within the To\&at.of Barnstable must notify theTown by fax or mail prior to catering event. You must complete a catering notice found at Itttp:ll�w6v�r°.towno(b�trnsl►tl,le.use'healthcEis�_isionliius►liiations.ast). OUTDOOR COOKING: Outdoor cooking,preparation, or display of any food.product by a food establishment is prohibited. NOTICE: Permits run annually from January I st to Dec. 31"each calendar year. IT IS YOUR RESPONSIBI ITY TO RETURN THE COMM ETED APPLICATION(S)AND REQUIRED FEES BY DEC Ist. Q:\Application F.onns.FOOD.0P REVS 2ul4.doc I List of Directors and Officers for Barnes&Noble,Inc. and its Subsidiaries as of December 15,2020 Company; If Corp: Directors Officers Domestic If LLC: Manager& Jurisdiction Membe- Barnes&Noble Allen W.Lindstrom James Daunt:Chief Executive Officer Booksellers,Inc. Bradley A.Feuer Bradley A.Feuer:Vice President,General Counsel and Corporate Secretary Andrew Garbutt:Executive Vice President,Head of Group Development and Real Estate Delaware Brett Gelberg: Vice President,Treasury Joseph Gorman:Executive Vice President,Chief Operating Officer Allen W.Lindstrom:Executive Vice President,Chief Financial Officer Sheedeh Moayery: Senior Director,Associate General Counsel and Assistant Secretary Michael Rahn:Vice President,Retail Controller Michelle L.Smith: Vice President,Human Resources Neil Strong:Vice President,E-Commerce George A.Dunston:Chief Privacy Officer/Associate General Counsel Richard Figueroa:Manager of Lease Administration,Assistant Corporate Secretary i v �g'tFE.fi Town of Barnstable BOARD OF HEALTH John T.Norman Board of Health Donald A.Gaudagnoli,M.D. BAMN , - Paul J.Canniff,D.M.D. i 200 Main Street, Hyannis, MA 02601 F.P. Thomas Lee Alternate Phone: (508) 862-4644 Fax: (508)790-6304 www.townofbarnstable.us Permit to Operate a Food Establishment In accordance with regulations promulgated under authority of 105 CMR 590.000 M.G.L. Chapter 94 Sections 305A, 3056, 146, 189 and 189A; Chapter 111, Sections 5 and 127A, a permit is hereby granted to: Permit No: 374 Issue Date: 01/01/2021 DBA: BARNES & NOBLE #2092 OWNER: BARNES & NOBLE INC. Location of Establishment: 793 IYANNOUGH RD HYANNIS„ MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 52 OutdoorSeating: 0 Total Seating: 52 FEES FOOD SERVICE ESTABLISHMENT: $300.00 YEAR. 2021 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2021 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: MOBILE-ICE CREAM: an FROZEN DESSERT: Thomas A. McKean, IRS, CHO, Health Agent FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: I For Office Use OnLv-• Initials: Town of Barnstable Hate Pa;d � �I mt pd$ MASS.+ iA ASAHLE.$ Inspectional Services3 ��a 6--�p I, s6;9• �0 Public Health Division S.lD1Ti 1i_ plf0 MA'S• Thomas McKean,Director 200 Alain Street,Hyannis,MA 02601 Office: 508-862-4644 Fax: 508-790-6304 APPLICATION FOR PERMIT TO OPERATE FOOD ESTABLISHMENT DATE �� e�0 NEW OWNERSHIP RENEWAL NAME OF FOOD ESTABLISHMENT: ( �r � - tW�Lpi1�22iZS ADDRESS OF FOOD ESTABLISHMENT: `oq m4ar bwz: ' kP —1 ,nn t S_ 1'^(1 (�a/ MAILING ADDRESS(IF DIFFERENT FROM ABOVE): E-MAIL ADDRESS: TELEPHONE NUMBER OF FOOD ESTABLISHMENT: 'l TOTAL NUMBER OF BATHROOMS: WELL WATER:YES_NO_ ... (ANNUAL ATER ANALYSIS REQUIRED) 51w t� ANNUAL: f SEASONAL: DATES OF OPERATION: / / TO Lv NUMBER OF SEATS: INSIDE: St� OUTSIDE:-- TOTAL: SEATING: MUST OBTAIN A COMMON VICTUALLER'S LICENSE LICENSING DIV. ***OUTSIDE DINING REMINDER*** OUTSIDE DINING MUST BE APPROVED BY THE HEALTH DIV. AND LICENSING,AND MEET OUTSIDE DINING REQUIREMENTS. 1S WAIT STAFF PROVIDED FOR OUTSIDE DINING? IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S)? TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW) FOOD SERVICE RETAIL FOOD-ONLY required for TCS foods(foods requiring refrigeration/freezer) BED&BREAKFAST CONTINENTAL BREAKFAST COTTAGE FOOD INDUSTRY(formerly residential kitchen) MOBILE FOOD FROZEN DAIRY DESSERT MACHINES...(MONTHLY LAB ANALYSIS REQUIRED) CATERING ...(CATERING NOTICE REQUIRED BEFORE EVENT(SEE PAGE#2) *** SEASONAL,MOBILE & NEW FOOD ONLY*** REQUIRED TO CALL HEALTH DIV.FOR INSPECTION PRIOR TO PERMIT BEING ISSUED PLEASE CALL 508-862-4644 QAApplication Forms1F00DAPP 2020.doc OWNER INFORMATION: FULL NAME OF APPLICANT )F:sat,j ,���� l.1St' OI-�r�6QcS/��P it'.S � CORPORATE OWNER: 1 _ 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 I 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 SIGNATURE O 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!1 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.townofbarnst ible.us/healthdivision/�pplications.asi). OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. NOTICE: Permits run annually from January 1st to Dec.31"each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATIONS)AND REQUIRED FEES BY DEC l st. Q:1Application Fonns\FOODAPP REV3-2019.doe e S Town of Barnstable BOARD OF HEALTH QY John T.Norman Board of Health Donald A.Gaudagnoli,M.D. BAMS ABU. 2' Paul J.Canniff,D.M.D. omm 200 Main Street, Hyannis, MA 02601 F.P. Thomas Lee Alternate Phone: (508) 862-4644 Fax: (508)790-6304 www.townofbarnstable.us Permit to Operate a Food Establishment In accordance with regulations promulgated under authority of 105 CMR 590.000 M.G.L. Chapter 94 Sections 305A, 3056, 146, 189 and 189A; Chapter 111,Sections 5 and 127A, a permit is hereby granted to: Permit No: 374 Issue Date: 12/10/2019 DBA: BARNES & NOBLE #2092 OWNER: BARNES & NOBLE INC. Location of Establishment: 793 IYANNOUGH RD HYANNIS, MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 52 OutdoorSeating: 0 Total Seating: 52 FEES FOOD SERVICE ESTABLISHMENT: $300.00 YEAR. 2020 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2020 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: MOBILE-ICE CREAM: FROZEN DESSERT: Thomas A. McKean, IRS, CHO, Health Agent TOBACCO SALES: FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: For Office Town of Barnstable • Initials: e� bate Paid1 Ot7 $ r BARMUABLE : Inspectional Services � f61;�►`b� Public Health Division -�-- Thomas McKean, Director 200 Main Street,Hyannis,IVIA 02601 4 Office: 508-862-4644 Fax: 508-790-6304 APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE�a�C\ NEW OWNERSHIP RENEWAL NAME OF FOOD ESTABLISHMENT: ADDRESS OF FOOD ESTABLISHMENT: 1�1?�n n GA n(\t MAILING ADDRESS(IF DIFFERENT FROM ABOVE): i 4w) &D E-MAIL ADDRESS: .)aA_ r�S TELEPHONE NUMBER OF FOOD ESTABLISHMENT: (Sc'.) q" TOTAL NUMBER OF BATHROOMS:b� WELL WATER::YES_NO ...�(ANNUALATER ANALYSIS REQUIRED) ANNUAL: v SEASONAL: DATES OF OPERATION:_/ /_ TO— NUMBER OF SEATS: INSIDE: OUTSIDE:"' TOTAL: SEATING: MUST OBTAIN A COMMON VICTUALLER'S LICENSE FROM LICENSING DIV. ***OUTSIDE DINING REMINDER*** OUTSIDE DINING MUST BE APPROVED BY THE HEALTH DIV.AND LICENSING.AND MEET OUTSIDE DINING REQUIREMENTS. IS WAIT STAFF PROVIDED FOR OUTSIDE DINING? IS AN AIR CURTAIN PROVIDED AT WAIT STAFF SERVICE DOOR(S)? TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW) _FOOD SERVICE RETAIL FOOD-ONLY required for TCS foods(foods requiring refrigeration/freezer) BED &BREAKFAST CONTINENTAL BREAKFAST COTTAGE FOOD INDUSTRY(formerly residential kitchen) MOBILE FOOD FROZEN DAIRY DESSERT MACHINES ... (MONTHLY LAB ANALYSIS REQUIRED) CATERING ... (CATERING NOTICE REQUIRED BEFORE EVENT(SEE PAGE#2) *** SEASONAL,MOBILE& NEW FOOD ONLY*** REQUIRED TO CALL HEALTH DIV.FOR INSPECTION PRIOR TO PERMIT BEING ISSUED PLEASE CALL 508-8624644 QAApplication FormsTOODAPP 2020.doc OWNER INFORMATION: FULL NAME OF APPLICANT �"���CS � 2)QDy&6A -tL SOLE OWNER: YES/NO OWNER PHONE# tta ADDRESS_ NM 0--9 (�C o ',Cm 09 j CORPORATE OWNER CORPORATE ADDRESS: 0011 t t PERSON IN CHARGE OF DAILY OPERATIONS: "TLi:�k 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 "Tara f- t I w 1 zt 1. Co`'tn� " 2. SIGNATUR10F APPLICANT DATE 33,�- �SS� ***FOOD POLICY INFORMATION*** SEASONAL FOOD SERVICE: All seasonal food establishments,including mobile trucks must be inspected by the Health Div. prior to opening!! Please call Health Div.at 508-862-4644 to schedule your inspection. Please call at least(7)days in advance. FROZEN DAIRY DESSERTS: Frozen desserts must be tested by a State Certified lab prior to opening and monthly thereafter, with sample results submitted to the Health Div. Failure to do so will result in the suspension or revocation of your Frozen Dessert Permit until the above terms are met. CATERING POLICY: Anyone who caters within the Town of Barnstable must notify theTown by fax or mail prior to catering event. You must complete a catering notice found at http:/hvww.townofbarnstable.us/heaIthdivisIon/applieat_i_ons.asn. OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. NOTICE: Permits run annually from January 1st to Dec.3151 each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC 1st. j QAAPnlicition FormslFOODAPP RFV3-2014.doc pp SHE ram, TOWN OF BARNSTABLE .HEALTH INSPECTOR'S Establishment Name: _ / Date: 0 ge: of OFFICE HOURS - - - PUBLIC HEALTH DIVISION 8:00'-9:30A.M. BARNSfABLE. • 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified 6;. �0� HYANNIS, MA 02601 MON.-FRI. No Reference R-Red Item PLEASE PRINT CLEARLY p'FD1AP�0. FOOD ESTABLISHMENT INSPECTION REPORT soe-aszasaa Name P Date fLj/� �� Type of ns ec ion s Address -3 Risk ood Swa b,; Re-inspection Z Level Retail Previous Inspection Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other Inspector Out: _r 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/D'uties ❑ 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 Lo ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: ❑ No Yes Non-critical(N)violations must be corrected immediately or within 90 days as determined by the Board of Health. Overall Rating ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Schedule ❑ Emergency Suspension C N Official Order for Correction: Based on an inspection tod ,the items ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F: 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food B-One critical violation and less than o 6 non-critical violations 9 26.Water,Plumbingand Waste if no critical violations observed,4 to 6von-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot (FC-5)(590.006) establishment permit and cessation of food establishment operations. If 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than 9 non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violations observed,7 to 8 non-critical violations. If 1 critical refrigeration. within 10 days of receipt of this order. violation,4 to 8 non-critical violations=C. 29.Specia/Req irements (590.009) y p30.Other DATE OF RE-INSPECTION: Insp tor' a e31.Dumpeened 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 N Provided Grease Trap Size Variance Letter Posted Y N Dump Y ster Screen o v _,r� 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* * * 3-501.15 Cooling Methods for PHFs 590.003(B) Demonstration of Knowledge 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives _ 2-103.11 Person-in-Charge Duties - Cooked and RTE Foods. 3-302.14 Protection from Unapproved Additives* 19 PHF Hot and Cold Holding Contamination from Raw Ingredients 15 Poisonous oi'Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F -- 590.004(F) EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 2 590.003(C) Responsibility of the Person-in-Charge to Other* g * 3-501.16(A) Hot PHFs Maintained A[or Above 140°F* 7-102.11 Common Name-Working Containers * Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F 7-201.11 Separation-Storage* Applicants* - - 3-302.11(A) Food Protection* 20 Time as a Public Health Control 7-202.11 Restriction-Presence and Use* 590.003(F) Responsibility of A Food Employee or An 3-302.15 _ _ Washing Fruits and Vegetables 3-501.19 Time as a Public Health Control* 3-304.11 Food Contact with Equipment and Utensils 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* 7-203.11 Toxic Containers-Prohibitions* Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR- 3-306.14(A)(B)Returned Food and 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 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 - - - - - 4-501.111- - Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations Raw Seed S routs Not Served* 3-201.12 Food in a Hermetically Sealed Container* Sanitization Temperatures* 7-206.13 Tracking Powders,Pest Control and P 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served 3-202.13 Shell Eggs* _ Sanitization Temperatures* TIMEITEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs 3-202.16 Ice Made From Potable Drinking Water* CONSUMER ADVISORY Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec dness* 22 3-603.11 Consumer Advisory Posted for Consumption of Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System* 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Not Otherwise Processed to Eliminate Equipment* 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* EI/cti-1112001 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min Eggs* 4-702.11 Frequency rf ces Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and StuffingContaining Fish,Meat,Poultry or 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* g 590.009(A)-(D) Violations of Section temporary and a ide in cater- * Ratites-165°F 15 sec* in mobile food,tem or and residential Sources g, P �' 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodbome illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special • Requirements. 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165'F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES *. 3-301.12 Preventing Contamination When Tasting* 3-403.11 C CommerciallyProcessed RTE Food-140°F* Blue Items 23-30) 3-20'2.15 Package Integrity ( ) Critical and non-critical violations,which do not relate to the foodbome 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk fartors 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 596.000 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3 402.11 Parasite Destruction* Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients' Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. 1 Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 129. 1 Special Requirements .009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 1 Conformance with Approved Procedures* S: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. TOWN OF BARN,STABLE HEALTH.INSPECTOR,s Establishment Name: �! �� `� y� Date: Page: of 4 OFFICE HOURS ne.N e.° PUBLIC 0 MAIN STREET 8:30.-4:30A.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified 3:30-4:30 P.M. 639. HYANNIS, MA 02601 08-8MON -FRI. No Reference R-Red Item PLEASE P INT CLEARLY +679•a. 508-862-4644 _ �EON1P' FOOD ESTABLISHMENT INSPECTION REPORT Name 1 . Date r a of e o ns ec ion Address l Risk Food Servi Re-inspection Level Previous Inspection Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP YIN Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other Inspector Out: Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ W Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ ` FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands b ❑ 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 !/JONQ, Q ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals �d 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 CL-) PROTECTION FROM CONTAMINATION ❑ 20.Time As a Public Health Control ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and•Food Preparation for HS ❑ U 10.Proper Adequate Handwashing CONSUMER ADVISORY ��_ ❑ 11.Good Hygienic Practices ❑22.Posting of Consumer Advisories. lakA 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: o ❑ Yes. Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑ Employee.Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction: Based on an inspection today,the items Embargo Emergency Closure Voluntary Disposal ❑ Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number:of critical,results in an F. 25.Equipment and Utensils 6=One critical violation and less than 4non-critical violations 9 (FC-4)(590.005) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. seriously Critical Violation=F is scored automatically if: no hot 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If .. 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and Tess than 9rion-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 violation,4 to observed,7 to 8 non-critical iolatyiolations: If 1 critical refrigeration. 29.Special.... uirements within 10 days of receipt of this order. violation,4 to 8rion-critical violations=C. P (590.009) y p 30.Other DATE OF RE-INSPECTION: Inspe is t e rint: 31.Du stet 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 1 tJ 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* 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 3-262.12 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* 3-501.16A 7-102.11 Common Name-Working Containers* ( ) * Hot PHFs Maintained At or Above 140°F Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F Applicants* 3-302.11(A) Food Protection* PStorage* 20 me as a Public Health Control 7-201.11 Separation- Time -Presence and Use* 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 7-202.11 Restriction * 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* 7.202.12 Conditions of Use 3-304.11 Food Contact with Equipment and Utensils* 590.004(11) Variance Requirements 590.003(G) Reporting by Person in Charge* 7-203.11 Toxic Containers-Prohibitions* Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Resumed Food and Rrated or of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated � ) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a HermeticallySealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served P 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3.-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 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* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or Equipment 5-101.11 Drinking Water from an Approved System* * gg Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* e//crive rnnooi 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 Equipuieut* 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 3-201.15 Molluscan Shellfish from NSSP Listed * Stuffing Containing Fish,Meat,Poultry or 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- Chemical Sources* ing,mobile food,temporary and residential 10 Proper,Adequate Handwashing Ratites-165°F 15 sec*3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodborne illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b)All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special Requirements. 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* - 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3-403.11 * (Blue Items 23-30) 3-202.15 Package Integrity (C) Commercially Processed RTE Food-140°F Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3-403.11E Remaining Unsliced Portions of Beef Roasts* ( ) g illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 3-202.18 Shellstock Identification* 13 Handwashing Facilities 3-501.14(A) Cooling Cooked PHFs from 140°F to 70°F. 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Item Good Retail Practices FC 590.000 Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 - 3-402.11 Parasite Destruction* 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 * 5-205.11 Accessibility,Operation and Maintenance Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. 1 Poisonous or Toxic Materials FC-7 1.008 HACCP Plans 6-301.12 Hand Drying Provision 129. 1 Special Requirements 1 1.009 3-502.11 Specialized Processing Methods* 30. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 1 Conformance with Approved Procedures* S:590Formback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. OF VE.To TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: {3q r VA Date: '�l/�' l Page:. �. of I OFFICE HOURS P ° PUBLIC HEALTH DIVISION 8:00-930A.M. BARNSTABLE. ` 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified MASS 0� MON.-FRI. No Reference - R-Red Item PLEASE PRINT CLEARLY HYANNIS, MA 02601 �, .asq•s. 508-862-4644 'FDN1P� FOOD ESTABLISHMENT INSPECTION REPORT Name QV Date a o Tyne-of Isection Q� O outineperation(sl pa Address Risk Food Service R-e-rhTpection Level etas Previous Inspection or VonS 6 Telephone Residential Kitchen Date: A d Mobile Pre-operation 1 Owner HACCP YIN Temporary Suspect Illness i Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP -Hand w0a Inspector A�qfjOut:In: Other _.� Cl Ix 41 ir r O`' Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) r4 (�i P , Anti-Choking 590.009(E) ❑ ,/ Gt Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ - 7 r�I es T-1 '��5 �I� Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ e - FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands �r ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities rC •� EMPLOYEE HEALTH PROTECTION FROM CHEMICALS - ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIMEITEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑ 4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑ 7.Conformance with Approved_Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑ 20.Time As a Public Health Control ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories Y I I`ll Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: [� No ❑ Yes Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. ® ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction: Based on an inspection today,the items Embargo Emergency Closure Voluntary Disposal ❑ Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in-suspension or revocation of the food B-One critical violation and less than 4von-critical violations 26.Water,Plumbingand Waste if no critical violations observed,4 to 6 non-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot (FC-5)(590.006) establishment permit and cessation of food establishment operations. If C=2 critical violations and less than 9 non-critical. If no critical ' water,sewage back-up,infestation of rodents or insects,or lack of 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must violations observed,7 to a non-critical olat 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 within 10 days of receipt of this order. violation,4 to 8non-critical violations=C. 29.Special Requirements (590.009) y p , 30.Other DATE OF RE-INSPECTION: Inspector`s Signature /� Print: 31.Dumpster screened from public view �C 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 r i Print: `Self Service Wait Service Provided Grease Trap Size Variance Letter Posted- Y IN Dumpster Screen o 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 3-202:1.2-�- Additives* 3-501.15 Cooling Methods for PHFs Cooked and RTE Foods.* Additives*- 19 PHF Hot and Cold Holding 2-103.11 Person-in-Charge Duties 3-302.14 Protection from Unapproved Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F 590.004(F) EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 2 590.003(C) Responsibility of the Person-in-Charge to Other* 7-102.11 1 Common Name-Working Containers* 3-501.16(A) Hot PHFs Maintained At or Above 140°F* Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F* Applicants* 3-302.11(A) Food Protection* 7-201.11 Separation-Storage* 20 Time as a Public Health Control 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* Contamination from the Consumer 7-203.11 Toxic Containers-Prohibitions* 3 590.003(D) Exclusions and Restrictions* 3-306.14(A)(B)Returned Food and Reservice of Food* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR- 590.003(E) I Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS(HSP) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual 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 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 Wazewashing-Hot Water I Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(1)(2) Eggs-155'F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145'F 15 sec* Animal Foods That are Raw,Undercooked or Equipment 5-101.11 Drinking Water from an Approved System* * gg Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Effe°"°e 11112001 590.006(B) Water Meets Standards in 310 CMR 22.0* 4-602.11 Cleaning Frequency of Utensils and Food Animals-155*F 15 sec* Contact Surfaces of Equipment* 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130`F 121 min* 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 3-201.15 Molluscan Shellfish from NSSP Listed * Stuffing Containing Fish,Meat,Poultry or 590.009(A)-(D) Violations of Section 590.009 A D m cater- Chemical ( )-( ) Sources* Ratites-165°F 15 sec* ing,mobile food,temporary and residential 10 Proper,Adequate Handwashing 3-401.11 C 3 Whole-muscle,Intact Beef Steaks 145°F* kitchen Game and Wild Mushrooms Approved By ( )( ) 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* 3AO3.11(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 Items23.30) 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 ITnsliced Portions of Beef Roasts* illness interventions and risk,factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 3-202.18 Shellstock Identification* 13 Handwashing Facilities 3-501.14(A) Cooling Cooked PHFs from 140°F to 70`17 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70'F to 41'F/45°F Item Good Retail Practices FC 590.000 Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 3 402.11 Parasite Destruction* Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 * 5-205.11 Accessibility,O eration and Maintenance Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention P Within 4 Hours* 1 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients' Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. 1 Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 129. 1 Special Requirements 1.009 3-502.11 Specialized Processing Methods* 30. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 1 Conformance with Approved Procedures* S:590Formback6-2doc 'Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. °Fero TOWN OF BARNSTABLE HEALTH INSPECTOR,s Establishment Name:y Date: Page: of OFFICE HOURS ARNSrAa�E° PUBLIC 0 MAIN STREET 3:30-4:30`P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified 3:30-4:30 P.M. e39: HYANNIS,MA 02601 MON.-FRI. No Reference R-Red Item PLEASE PRINT CLEARLY �OrED MPS° 508-862-4644 F O ESTABLISHMENT INS EC ION REPORT I� Name Date a of InsDection p Routine Address Risk Food Servic = spection Level etail Previou I G VV Telephone Resi ial Kitchen Date: to Mobile Pre-ote io Owner HACCP Y/N Temporary Suspec Ilness Caterer General Complaint Person in Cha a(PIC) I Vf Time Bed&Breakfast HACCP Other v PA I Inspector &A Za 161(RI Each violation checked requires an explanation on the narrative age(s)and a citation of specific provisions)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 AN ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives A C A ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals - a FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.ReheatingTV ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding i. PROTECTION FROM CONTAMINATION ❑ 20.Time As a Public Health Control ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) a ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑21.Food and Food Preparation for HSP �. 10.Proper Adequate Handwashing CONSUMER ADVISORY f h ,o ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories L V( Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be,corrected immediately. (blue&red items) / C Corrective Action Required: No El Y, 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, a items ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a.Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils B=One critical violation and less than 4 non-critical violations 9 (FC 4)(590.005) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If 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 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 w+aKion,4 to 8 non-critical vio tions-C. 29.Special Requirements (590.009) within 10 days of receipt of this order. 30.Other DATE OF RE-INSPECTION: I cto' na ur t: 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 Po Y, N Dumpster Screen? Y N Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202'12 Additives* 3-501.15 Cooling Methods for PHFs Cooked and RTE Foods.* -- * 19 . . PHF Hot and Cold Holding 2-103.11 Person-in-Charge Duties 3-302.14 Protection from Unapproved Additives Contamination from Raw Ingredients 15: Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41 590.004(F) EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animaf 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* 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 Toi The Person In Charge* 7.202.12 Conditions of Use* 3-304.11 Food Contact with Equipment and Utensils* 590.004(11) VarianceRequirements 590.003(G) Reporting by-Person in Charge* 7-203.11 Toxic Containers-Prohibitions* Contamination from the Consumer 3 590.003(13) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* 4 _..REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Reated or of Food* 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions g � ) Disposition of Adulterated or Contaminated - -- - Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B� Compliance with Food Law* * 3-801.11(D) Raw or Partially Cooked Animal Food and * 4 501.111 Manual Wazewashing-Hot Water 7.206.12 Rodent Bait Stations Raw Seed Sprouts Not Served* 3-201.12 Food in a Hermetically Sealed Container Sanitization Temperatures 7-206.13 Tracking Powders,Pest Control and 3-20133 Fluid Milk and Milk Products* - 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIMEITEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs - CONSUMER ADVISORY 3-262.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System* gg Not Otherwise Processed to Eliminate Equipment* 590.006(A) Battled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Effective uuzoo; 4.602.11 Cleaning Frequency of Utensils and Food Animals 155°F 15 see.* 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 Surfaces of Equipment* 4-702.11 Frequency Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* - - Shellfish* 4-703.11 Methods of Sanitization-Hot Water and 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS Stuffing Containing Fish,Meat,Poultry or 3-201.15_ Molluscan Shellfish from NSSP Listed . Chemical* g g � 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- Ratites-165°F 15 sec* Sources* ing,mobile food,temporary and residential i Game and Wild Mushrooms Approved By 10 _ Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Regulatory Authority 2-361.11 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. * 2-301.14 When to Wash* * Other 590.009 violations relating to good retail 590.004(C) Wild Mushrooms_ _ _ _ ___ _ - 3-401.11(A)(1)(b) All Other PHFs-145'F 15 sec 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* f 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 Commercially Processed RTE Food-140°F* (Blue Items 23-30) 3-202.15 Package Integrity ( ) y Critical and non-critical violations,which do not relate to the foodbome 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands - 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* F 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 3-202.18 Shellstock Identification* 13 Handwashing Facilities 3-501.14(A) Cooling Cooked PHFs from 140°F to 70°F 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Item Good Retail Practices FC 590.000 Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 3-402.11 Parasite Destruction* 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 520511 Accessibility,-Operation and Maintenance Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* - . Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 .008. HACCP Plans 6-301.12 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. HEALTH INSPECTOR'S Establishment Name: Date. of�t oF�Merow TOWN OF BARNSTABLE Page: •• 1• 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 6ORRECTION Date Verified e; HYANNIS,MA 02601 MON.-FRI. No Reference R.-Red Item PLEASE PRINT CLEARLY. 508-862 4644 �p'FDN1P'' FOOD E TABLISHMENT INSPE TION REPORT Name Date ype of Type of Inspection O�eration(s) Routine Address Risk Food Service Re-inspection Level Retail Previous Inspection Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other Inspector122a Z9WT1r1A1 ()V Out: Each violation checked requires Adexplanation 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 Chemicals10 FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑ 4.Food and Water from Approved Source ❑ 16.Cooking Temperatures /1 ❑ 5.Receiving/Condition 17.Reheating ❑ 9 ❑ 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) 1i AA ❑ 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 17 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 V. / Action Required: _ ❑ No Yes Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension .: C N Official Order for Correction:Based on an inspection today,the items ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation '(FC-3)(590:004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4 590.005 B=One critical violation and less than 4non-critical violations 9 )( ) cited in this report may result in suspension or revocation of the food if no critical violations observed,,4 to 6 non-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than 9 non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violations observed,7 to 8 non-critical violations. If 1 critical refrigeration. 29.Special Requirements (590.009) within 10 days of receipt of this order. v tion,4 to 8 n-cr ical violations=C. 30.Other DATE OF RE-INSPECTION: p ctor's i/ t e Prin 31.Dumpster screened from public view 711Z5 Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC', Ignat Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N •� Dumpster Screen? Y N Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs 2-103.11 Person-in-Charge Duties -- - Cooked and RTE Foods.* _ _19 _ _ PHF Hot and Cold Holding 3-302.14 Protection from Unapproved Additives* Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F - EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods 590.004(F) 7-102.11 Common Name-Working Containers 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* 7-201.11 Separation-Storage* 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(i1) Food Protection* 20 Time as a Public Health Control 590.003(F) Responsibility of A Food Employee or An 3-302.15_ 7-202.11 Restriction-Presence and Use*Washing Fruits and Vegetables * 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* 7.202.12 Conditions of Use 3-304.11 Food Contact with Equipment and Utensils* 590.004(11) Variance Requirements 590.003(G) Reporting-by Person in-Charge* - - 7-203.11 Toxic Containers-Prohibitions* Contamination from the Consumer 3 590.003(D) I Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* -REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Reared or of Food* 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions g � ) Disposition of Adulterated or Contaminated - - Food _ 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* _ - 4-501.111- - Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetically Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* P 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* - - 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served" 3-202.13 Shell Eggs*._ _ Sanitization Temperatures* TIME/TEMPERATURECONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 18 Proper Cooking Temperatures for PHFs - CONSUMER ADVISORY 3-202.16 1 Ice Made From Potable Drinking Water* - . Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or Equipment 5-101.11 Drinking.Water from an Approved System* * Bg Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Effective iorzoor 4-602.11 Cleaning Frequency of Utensils and Food _ _ Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 316 CMR 22.0* Contact Surfaces of Equipment* - 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source _ 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min* Eggs* 4-702.11 ' Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) I Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 4-703.11 Methods of Sanitization-Hot Water and 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 3-201.15__ Molluscan Shellfish from NSSP Listed * Stuffing Containing Fish,Meat,Poultry or 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- Croper, l 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) i Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 1 Reheating for Hot Holding practices should be debited under 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 3-202.15 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* Lis Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 13 Handwashing Facilities 3-501.14 g 3-202.18 Shellstock Identification (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 3-402.11 Parasite Destruction* 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 * 5-205.11 Accessibility,Operation and Maintenance Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention Within 4 Hours 26. Water,Plumbing and Waste FC-5 .006 590.004 Labeling of Ingredients* Supplied with Soap and hand Drying Devices (J) 9 9 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 1 Hand Drying Provision 29. Special Requirements .009 3-502.11 Specialized Processing Methods* 30. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 1 Conformance with Approved Procedures* S:590Formback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. :S oF. r TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: ( ( Dat Page;: of OFFICE HOURS J_ { n.N Eo r" PUBLIC 2 0 MAIN STREET 3:30-4:30A.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified 3:30-4:30 P.M. mass. g HYANNIS, MA 02601 MON.-FRI.508-862-4644 No Reference R-Red Item PLEASE PRINT CLEARLY V JFOOD ESTABLISHMENT INSPfCTJON REPORT �. Name Date' Tyne of Type of Inspection s ne Address IleRis Food Servi Re-ins a to d 00 Level i ous nspection Telephone Residential Kitchen Date: 9 Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP n Other / Inspecto ut: �G�✓ 2 E f-9 y fff Each violatio' checked requires an explanation on the narrptive 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 GJ ❑ 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) iA / a ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures c 1 ❑ 5.Receiving/Condition ❑ 17.Reheating W1 r ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling r { ) if PTA IMIJ _ ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding - J r v 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 l � / I ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY L- ❑ 11.Good Hygienic Practices ❑22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations y Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: No Yes Non-critical N violations must be corrected immediate) or ( ) Y 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 aCinspi ay,the items ❑ Embargo ❑ Emergency Closure Voluntary Disposal Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than.3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC 4)(590.005) cited in this report may result in suspension or revocation of the food B-One critical violation and less than 4 pop-critical violations 26.Water,Plumbing and Waste if no critical violations observed,4 to 6 non-critical violations=B. Seriously Critical Violation=F is"scored automatically if: no hot g (FC-5)(590.006) establishment permit and cessation of food establishment operations. If 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-criti al 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 s 29.Special Requirements (590.009) within 10 days of receipt of this order. vi ation,4 to 8 -critical ola• f5ps=C. 30.Other RATE OF RE-INSPECTION: I s ctor Si at e / Prin. 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 IN 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 1 q Food or Color Additives a - Law Cooled to 41'F/45'F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs 2-103.11 Person-in-Charge Duties - Cooked and RTE Foods.* 3-302.14 Protection from Unapproved Additives* 19 PHF Hot.and Cold Holding Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41'F/45`F 590.004(F) EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 2 590.003(C) Responsibility of the Person-in-Charge to .Other* _ * 3-501.16(A) Hot PHFs Maintained At or Above 140'F, _ 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* 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 3-304.11 Food Contact with Equipment and Utensils* 590.004(11) Variance Requirements 590.003(G) - Reporting by Person in Charge* 7-203.11 Toxic Containers-Prohibitions* Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Reservice of Food* 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS(HSP) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources F9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetical) Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* y P 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIMEITEMPERATURE CONTROLS - 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs - CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of - Eggs-Immediate Service 145'F 15 sec*. Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System* Equipment* ( gg Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Ef give I/1/2001 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 3-40L11(A)(2) Ratites,Injected Meats-155°F 15 sec* aces of Equipment* Shellfish* 4-703.11 Methods of Sanitization-Hot Water and 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS c Stuffing Containing Fish,Meat,Poultry or 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* g g � 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- Ratites-165'F 15 sec* Sources* ing,mobile food,temporary and residential 10 Proper,Adequate Handwashing _ 3-40f.l l(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By - 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18- Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165`F* foodborne illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special Requirements. 5 Receiving/Condition - - - 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165'17 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* :. _. 3-403.11(B) Microwave-165°F 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 iJnsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 3-202.18 Shellstock Identification* 13 Handwashing Facilities 37501.14(A) Cooling Cooked PHFs from 140`17 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* * Within 4 Hours* 23. Management and Personnel FC-2 .003 Tags/Records:Fish Products 5-203.11 Numbers and Capacities Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction* 5-204.11 Location and Placement* 3-501.14(B) * 5-205.11 Accessibility,Operation and Maintenance Temperature Ingredients to 41'F/45'F 25. Equipment and Utensils FC-4 .005 3-002.12 Records,Creation and Retention Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. 1 Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 129. 1 Special Requirements 009 3-502.11 Specialized Processing Methods* 30. Other 3-502.12 Reduced-Oxygen Packaging Criteria* _ 8-103.12 Conformance with Approved Procedures* S:590Formback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. oFTHE r TOWN OF BARNSTABLE. YEA�rH cN ECTOR's Establishment Name: ili Date: U - Page: of o�jf/ OFFICE HOURS PUBLIC HEALTH DIVISION. V 8:00-9:30 A.M. BARNSfABLE. ' 200 MAIN STREET 1 ((j///�A��` •3,0-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified IT11 8 -FRI. No Reference R-Red Item PLEA PRINT CLEARLY e e HYANNIS, MA 02601 YYYVVV/// N.-4644 FRI. ,FDMP, 00 ESTABLISHME, T INSF?ECTION REPORT a Name 0640 Date, Tvue of Type of Inspection / I v r Rout i Address Risk / Food Servi Re-inspectio' e r r/ Level tail^ 30W s i - Telephone Residential Kitchen Date: Mobile Pre-operati•n L L ( / C . Owner HACCP Y/N Temporary Suspect Illness � " Caterer General Complaint - r Person in Charge(PIC) Time Bed&Breakfast HACCP �_ a 1A1Other Inspector / I Each violation checked requires an explanation on the narrative page(s nd a citation of specific provision(s)violated. 71 Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590. AiLU 009(E) ❑ - e / r r Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ A Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ �/) r> FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands (�/ r AEA 14:)D` I� ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities / EMPLOYEE HEALTH PROTECTION FROM CHEMICALS i r ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives � � ch ❑ 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 i ❑ 5.Receiving/Condition ❑ 17.ReheatingMA AUX- ❑ 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 / � U t / ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) � ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HSP � � r,, ! ` J ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY bJ�n// v� / r r ' J' (� ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories V - c 4 Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations (� A limb Critical(C)violations marked must be corrected immediately. (blue&red items) ` Corrective Action Required: ❑ No ❑ Yes 71 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,t e it ms ❑ Embargo ❑ Emergency Closure Voluntary Disposal ❑ Other:. checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations 6=One critical violation and less than 4npn-critical violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food if no-critical violations observed,4 to 6 non-critical violations=B. 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If Seriously Critical Violation F is scored automatically i hot Physical Facility C=2 critical violations and less than 9npn-critical. If no.critical water,sewage back-up,infestation o lack of rodents or insects,or lack of 27.Ph y ty (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must violations observed,7 to 8 non--ritical v lations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials 590.008 FC-7 be in writing and submitted to the Board of Health at the above address ( )( ) vio [on,-4 to 8 non-critical violations C? 29.Special Requirements (590.009) within 10 days of receipt of this order. 30.Other Ins , or's i to e �rint: DATE OF RE-INSPECTION: RE-INSPECTION: 31.Dumpster screened from public view Ap aNn9j)z Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N i V a r / #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's7S, tre / Pri--.Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N �f�..Dumpster Screen? Y N ���lll���lJ� 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 M_A_NA_GEMENT :' PROTECTION FROM CONTAMINATION s PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* Law Cooled to 41°F/45°F Within 4 Hours* _ S Cross-contamination 14 Food or Color Additives 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs Cooked and RTE Foods.* * - _ 19 PHF Hot and Cold Holding. 2-103.11 Person-in-Charge Duties - - - 3-302.14 Protection firom Uhapproved Additives - Contamination from Raw Ingredients 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F 15 Poisonous or Toxic Substances _ 590.004 EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* (� 2 590.003(C) Responsibility of the Person-in-Charge to Other* * 3-501.16(A) Hot PHFs Maintained At or Above 140°F Require Reporting by Food Employees and Contamination from the Environment 7-202.11 Common Name-Working Containers 3-501.16(A) Roasts Held At or Above 130°F* 7-201.11 Separation-Storage* - Applicants* 3-302.11(A) Food Protection* 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 7 * 3-501.19 Time as a Public Health Control* 1 Applicant To Report Ta The Person In Charge* 7.202.12 Conditions of Use 3-304.11 Food,Contact with Equipment and Utensils* 590.004(I1) - Variance Requirements 590.003(G) Reporting by Person in-Charge* 7-203.11 Toxic Containers-Prohibitions* - Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* , , „ -REQUIREMENTS FOR-- _ .3-30.6.14(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 g ( ) Disposition of Adulterated or Contaminated - - - Food - - - 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 - - Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B), 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 HermeticallySealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served P 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13. _ Shell-Eggs* _ _ _-__ . _ Sanitization Temperatures* TIMEITEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs - CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* - Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec dness* 22 3-603.11 Consumer Advisory Posted for Consumption of Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System* 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* 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 _ _ 3-401.1l(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 3-001.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS -} Stuffing Containing Fish,Meat,Poultry or 3-201.15 Molluscan Shellfish from NSSP Listed _ Chemical* _ _ __ g g � 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- Ratites-165°F 15 sec* Sources* � ing,mobile food,temporary and residential 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18- Shellstock Identification Present* 2-301.12 _ Cleaning Procedure* 165°F* foodbome illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 1.7 Reheating for Hot Holding practices should be debited under#29-Special Requirements. 5 _ Receiving/Condition- - 2-401.1.1 Eating,Drinking or Using Tobacco* 1 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 Preventin Contamination When Tastin * * (Blue Items 23-30) 3-202.15 Package Integrity g g 3-403.11(C) Commercially Processed RTE Food-140°F * 12 Prevention of Contamination from Hands 3-403.11 * Critical and non-critical violations,which do not relate to the foodbome 3-101.11 Food Safe and Unadulterated (E) Remaining Unsliced Portions of Beef Roasts illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 16 Proper Cooling of PHFs following sections of the Food Code and listed CMR an be 0 13 Handwashin Facilities 3-501.14 A CoolingCooked PHFs from 140°F to 70°F 3-202.18 Shellstock Identification* 9 ( ) 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* * 5-20 .11 Accessibility,Operation and Maintenance Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 Conformance with Approved Procedures/ 6-301.11 1 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 1 Hand Drying Provision -t 29. Special Requirements .009 3-502.11 Specialized Processing Methods* 30. Other 3-502.12 1 Reduced-Oxygen Packaging Criteria* 8-103.12 1 Conformance with Approved Procedures* r S:590Formback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. °p WE r° TOWN OF BARNSTABLE _ HEALTH INSPECTOR'S Establishment Name: (���}}J�y. � Date: f! Pager Of OFFICE HOURS �,RNsrAa�E° PUBLIC LIC HEALTH N ST RETSIO 8:00-9:30 A.M. 3:3o-a:3o P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified '<bp ;'s:a o� HYANNIS,MA 02601 �Q � soa-862-4644 No Reference R-Red Item PLEASE PRINT C ARLY 'EON1P` FO D ESTABLISHMENT INSPFjjT10 EPORT Name A;e L fMe-!MAr0,A Date - T e o T e o l s ec io vir Operation(s) ou i Address o . e ecti n el Previous e i Telephone Residential Kitchen Date: Mobile Pre-opeo�i Sus Owner HACCP e-,t II Hess YIN Temporary P Caterer General Complaint 0 Person in Char a(PIC) ime Bed&Breakfast HACCP Other lnspectciZ_� �Li M ILL I V.11- ra VIOP r; (,�-7 n IT, lei Each violation checked requi es an explanation on the narrative p' e(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) ❑ io Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ fiction 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/DutiesIII / ❑ 9 9 ❑ 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) 41 ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating f ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding (. PROTECTION FROM CONTAMINATION ❑ 20.Time As a Public Health Control ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY - ❑ 11.Good Hygienic Practices ❑22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Itemsl Total Number of Critical Violations WsMS' M1 A6, Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: I❑ 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 ItAs ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils 6=One critical violation and less than 4Hon-critical violations 9 (FC-4)(590.005) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If 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 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violations observed,7 to anon-critic violations. If 1 critical refrigeration. violation,4 to 8Hon-critical yiplationsp C. 29.Special Requirements (590.009) within 10 days of receipt of this order. 30.Other DATE OF RE-INSPECTION: Ins a is i n re A Prin 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 PI `s`Signature, Pr'0t Self Service Wait Service Provided Grease Trap Size Variance Letter Posted . Y N \I C) 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.)i FOOD PROTECTION MANAGEMENT _ PRO TE_C_TION 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.* *- - j - 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 I 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 2 590.003(C) Responsibility of the Person-in-Charge to - Other* * 3-501.16(A) Hot PHFs Maintained At or Above 140'F 7-20 Require Reporting by Food Employees and Contamination from the Environment 7.101.11 Separation-Storage*.11 Common Name-Working Containers 3-501.16(A) Roasts Held At or Above 130°F* Applicants* 3-362.11(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 3-304.11 Food Contact with Equipment and Utensils* 590.004(11) Variance Requirements 590.003(G) t Reporting by Person in Charge*- - --- contamination from the Consumer _. 7-203.11 Toxic Containers-Prohibitions* } - 3 590.003(13) 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* r HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions g ) Disposition of Adulterated or Contaminated - - - - - -- Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law*- _ 4-501-.11-1 _ 3-801.11(D) Raw or Partially Cooked Animal Food and � Manual Wazewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-201.12 Food in a Hermetically Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served*7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13_ _.Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 1 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11 A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or 5=101.1.1 Drinking Water from anApproved System* gg. _ Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Eff-fi-11112001 4-602.11- _. Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 90.5006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equlpment* 3-302.13 Pasteurized Eggs Substitute for Raw Shell - Shellfish and-Fish From.an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130`F 121 min* Eggs* 4-702:11 - Frequency Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish*' - - 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and Stuffing Containing Fish,Meat,Poultry or 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* g g 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- Ratites-165°F 15 sec* 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 r 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. 2-301.14 Wheri to Wash* * Other 590.609 violations relating to good retail 590.004(C)- Wild Mushrooms* 3-401.11(A)(1)(b) All Other -145°F 15 sec 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special Requirements. 5' - - Receiving/Condition - 2-401.1.1-- - Eating;Drinking or-Using-Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3-403.11 C Commercial] Processed RTE Food-140°F* (Blue Items 23-30) 3-202.11 Package Integrity ( ) y Critical and non-critical violations,which do not relate to the foodborne 12 Prevention of Contamination from Hands - 3-403.11E Remaining Unsliced Portions of Beef Roasts* 3-101.11 Food Safe and Unadulterated* O g illness interventions and risk factors listed above,can be found in the 8 Tags/Records:Sheltstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMK 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 Sheltstock 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 3.-402.11 Parasite Destruction* 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 5-205.11 Accessibility,Operation and Maintenance Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* Within 4 Hours 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 1.008 HACCP Plans 6-301.12 Hand Drying Provision 29. Special Requirements 1.009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging.Criteria* 8-103.12 Conformance with Approved Procedures* S.590Formback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. Mar-2T-01 10:21am From-BARNES AND NOBLE +12126332098 T-629 P.02/01 F-039 MEDIUM Price Bucket COFFEE ran cnalae Srarbud6 'Coffee I.35 1.50 Esptcsso.' 1.65 .Frappac'cino°1Blemded Beverage 2.55 3.40: .?&*,F&ppucdno* A.80 -3.65 CsYa` Figtwciaoo, ; 3.15 4.00' +Crypt Au'1:a%c.»k 1.60 210 SPE CYIT.Y.:•ESP—R SSO CREATIONS:. apPiycauo 2.40:• 2:95j': ` 's Cafle Wchaa 2.60 A 3:I5 E:affj ;B'revt , . 2.60 •;3.:I5: ;1.Ca$�e.�Americaao ; 'I;85;,':, '' Casai�el Macchinto ,3-.'bQ Wliiie Choi collte Mocha :3.I0 3:65 j ')F]avbred Syrups : .;50•.:,' SQ'.,,r ' Muetdeialcaoee�ni6bkDubd.'a�ee�•:i•''�};�'°j' "N" BE'VERAGES';.;'.x Hot CocoacODNA •'':�7,5.: Tea T6REPUB1aCoEVA wKnus Cwu '•2 ZS�til2:�5. •y•'1:••• rWt�r 1•• •Po*i Frappe Smoothie: I,;Y•, .•k �,.,. •:Bottled B � '' �` �'�'Everages• .;�,;ti?,,'',�.�,..,,��I�a''1•S'��,��;�Q,•«:t 'Fdunpin-Sodas' ••,r;s 4%�� �•�"::' hale sodas �•; ; � o.a >: Iced'Tea Milk w!d'orbor 1 .y75x��"` FRESH a Bt1K,>~I i:,ada -, ,'�:"' .' ;..,:`r"•s.G,;tea i Scones Cookies Bsownies':Stnule�li.t 'BAKERY ..t•'� Baeys., kts B>scam .?•:°• � �•J I'o:•r•h Ftv Fr,a_ �•' / j 1 This orawnO mo ate mo des,gyu,Ideas.6,wnaope ewnmed men we Pro We plopery of Visual GraphK Synems W.The Intormatm co Wneo YOfk, iI\( 1)!l ;i fv,1,i{;•I l lip ontilorawMgcconridervOlNW may not bedwloedofolwourdn any way or be used ouw Vw es'Mwndeo for the project Y � p"�7 jl)':'ji:�O',:)1 ii tl,ii•Ij:, Gapynon02000"619OrapmcSfstemslnc a �1;i o °`�' t '/'1•'( 1:':r,Ar• -11�!I 1 ,�$!';1/,•� ("'i •'��, oa C 3��i,� t�:, � .1. .:I Meillvl9^s,Genmr\'a",llneapalonls ponomp L File: Barnes & Noble, CCM I 7losmimltirpmldet®r01ama61�ImP°sm�.and eArBmcbedeemdmhe ana>nmy. repetmoawmageemmbyI>nd+md5sa tls CmtetC®onAms.Tn�9ard'� �C \ paRaeyt„ar86umrMmPolta.LbitsOvr •1»r<r�a�mu 9 •--- -Q-C --�-----i -----------•----------- -rs -•--- --- nm6ltmtta Amaboo:9pmm otIDl Gmelremttl lbYtl�tm IDom¢'slu /�p \ da �- ---IyaDuou tRoad t7\ '.e_..r /i.ar ne rxnoowr080. / �0• '. 0WJ —�� o��'" .•.. cnaamu.•as / (I �r o+re •' ,i'1 Ul 5 ' �, Irk �'. � Jnr \L .� e Q,�F i ��Y '`w /�/ / v r�7��'S, �t •\\ is• 'iw[�aivcGYc»mu•.,^ CO jI ••\ i PARKING STRIPING 1'•, O r ` a \ + �'" y n • �' l-•\ --. i O % as _ �o •�d� ,•� ,,\ tProiect Dana + BEST BUY 30.474 MARSHaus 20.242 BARNES 8NOBLE MOST SEARS(hdW.A.WC mW) 190.188 REGALCINEMAS 48.290 MACY'S MENS B HOME 1t0.789 MACY'S 80.931 q Total Department Stom GLA TaLd Sr a Shops GLA 240.794 Total GLA 1,3 0 UTLOT PROJECT DATA ALL PRO TRANSMISSIONS 8,027 TOBANK 1000 OUTLOT GLA TOTAL GLA 725.411 Site Plan Cape Cod Mall t TOTAL PARKING SPACES: 3305 Route 132 SPACE/1000 SF OF GLA: A.56 - as ModIDed:September 23,2015 0 1�250 Hyannis,R0#609 S I ^^©A 1 [ ` May,02-01 07: 53 BARNSTABLE HEALTH �FIt9 i ' DEPT 087 304 P.O� M 1N DATE: O BRNSABLE T,,t FEE: BARNBPABM H r y MA8 &6 79 `� REC. B �. Town of Barnstable SCHED. DATE: Board of Health 367 Main Street, I3yannis MA 02601 Office: 508-8624644 Susan G.Rask,R.S. FAX: 508-790-6304 Sumner Kaufman,M.S.P.H. Ralph A.Murphy,M.D. VARIANCE REQUEST FORM LOCATION `/ Property Address: JjW-; CCQ MkLL , &k)- z- t'5°Z I�YANNrs a Mm$Aeqy S, Assessor's Map and Parcel Number: Size of Lot: Q2(o0 Wetlands Within 300 Ft. Yes Business Name: No Subdivision Name: APPLICANT'S NAME: ';p 6=Lbk2--R C*t&w P&AI XVhone 2 . ,00 t Did the owner of the property authorize you to represent him or her? Yes No PROPERTY OWNER'S NAME. CONTACT PERSON Name: -�Q�► s Iw`� Name: dlavba, i Address: ,?� F p�L i N`[ ��0 I Address: •Lo �`��� A�� , N �Qd I I Phone: �'G •���• J5"i� "F Phone: �� • 1���• 5�� VARIANCE FROM REGULATION(List Reg.) REASON FOR VARIANCE(May attach if more space needed) ,fSCrVL&"OK NO. 11 tTolver De dF TW yOOD 1%l,. — ARMOD MA• sispi -noN STQ�OD�yS ]Foy VflO2 �OF3u�1�N�N�� NATURE OF WORK: House Addition Cl House Renovation ❑ Repair of Failed Septic System ❑ Checklist(to be completed by office staff-person receiving variance request application) _ Four(4)copies of the completed variance request form _ Four(4)copies of engineered plan submitted(e.g.septic system plans) _ Four(4)copies of labeled dimensional floor plans submitted(c.g.house plaits or restaurant kitchen plans) _ Signed letter stating that the property owner authorized you to represent him/her for this request _ Applicant understands that the abutters must be notified by certified mail at least ten days prior to meeting date at applicant's expense (fur Title V and/or local sewage regulation variances only) _^ Full menu submitted(for grease trap variance requests only) Variance request application fee collected(no fee for lifeguard modification renewals,grease trap variance renewals[same owner/leaser onlyl,outside dining variance renewals[same owner/leasec only],and variances to repair failed sewage disposal systems [only if no expansion to the building proposed]) Variance request submitted at least 15 days prior to meeting date VARIANCE APPROVED Susan G.Rask,R.S.,Chairman NOT APPROVED Sumner Kaufman,M.S.P.H. RFASON FOR DISAPPROVAL Ralph A.Murphy,M.D. Q:/WP/VARIREQ HOWELL BELANGER CASTELLI ARCHITECTS a 36 West 25th Street 14th Floor New York,New York 10010 212.647.0011 f o x.647.0022 HBC ARCH.com 2 May 2001 Town of Barnstable Board of Health 367 Main Street Hyannis,Massachusetts 0260 Re: Barnes&Noble Cape Cod Mall Hyannis,Massachusetts 02601 Project No. 98036 Store No.Pending Dear Sirs: The following shall be attached to the enclosed`Variance Request Form' as the reason for variance: The proposed food establishment is not a restaurant but an accessory use Cafe(780 CMR—Chapter 3—Section 303.1) with pre-prepared foods. There is only one employee typically on duty ninety-percent of the time. It would be an undue hardship to provide facilities for one employee. There is vertical transportation located adjacent to the Caf6 for access to the second floor toilet rooms. Please contact me if you have any questions or comments. Very truly yours, HOWELL BELANGER CASTELLI ARCHITECTS,PC ory R.Belanger, IA I BARNESROBLE BOOKSELLERS May 2, 2001 Town of Barnstable Board of Health 367 Main Street Hyannis, Ma 02601 Re: Barnes & Noble Booksellers, Inc. Cape Cod Mall Hyannis, MA Dear Sirs: This letter will authorize Greg Belanger, of HBC Architects, to represent Barnes & Noble Booksellers, Inc.'s interests in any proceedings regarding the development of our proposed location at o_he Cape Cod Mall, Hyannis, MA. Should you have anyquestions please feel free to contact me at 212-633-3547. Very Y Trul Yours Barnes& Noble Booksellers, Inc, r Michael Henry Senior Development Manager, NE CC: Mark Gildea HBC Architects Don Kuszmar File 122 F fth Avenue, New York, NY 10011 tel:(212) 633-3300 f HOWELL BELANGER CASTELLI ARCHITECTS 36 West 25th Street 14th Floor New York,New York 10010 212.647.0011 f o x.647.0022 HBC ARCH.com Transmittal To : Barnstable Board of Health Date : 2 May 2001 367 Main Street Hyannis,Massachusetts 02601 Re : Barnes&Noble Phone: 508.862.4644 Cape Cod Mall Hyannis,Massachusetts 02601 Attention Mr.Thomas McKean Project No 98036 We Transmit : ® Enclosed ❑ Under Separate Cover Via : ❑ Facsimile ❑ E-mail ❑ Messenger ® Express p El Mail For Your : ❑ Approval ❑ Review&Comment ® Information&Use ❑ Return The Following ❑ Drawings ❑ Specifications ❑ Shop Drawings ❑ Diskette ® Other Copies No. Description Date 1 - Variance Request Form(w/attached reason for variance) 1 - Authorization Letter 1 - $65.00 Variance Filing Fee Remarks Copy to : Michael Henry,Barnes&Noble By: Michael S. Sjohohn,AIA _0 TOWN OF BARNSTABLE OF THE raw OFFICE OF iwasTAEL BOARD OF HEALTH 7 MASS. $b 00 1639• 4b 367 MAIN STREET IApY HYANNIS, MASS.02601 Michael Henry 120 Fifth Avenue New York, NY 10011 RE: Barnes & Noble/Hyannis Dear Mr. Henry: ._ Your request for a variance from Part II, SECTION 1.00 Regulation 11 (Toilet Facilities) on behalf of your client, Barnes & Noble, in order to operate a food establishment at the Cape Cod Mall, Hyannis with toilet facilities on a separate floor is not granted. The section #11 specifically reads as follows: "All food service establishments shall provide adequate, conveniently located toilet facilities for its employees." The proposed toilet facilities on the second floor shown on the submitted plan, would not be conveniently located to the employees on the first floor working at the food establishment. During the Board of Health meeting, Greg Belanger stated he would ask the architect to revise the plan to provide a unisex toilet facility at the first floor, in addition to the two toilet facilities at the second floor. This proposal of construction a third restroom would be acceptable to the Board. Si cerely yo 72,,� Susanask, R.S. Chairman Board of Health Town of Barnstable SGR/bcs henry Sent By: HBC ARCHITECTS; 2126470022; May-16-01 5:55PM; Page 2/2 • 0 PROVIDE AND INSTALL Ci3RAM SANITARY 3/40 Fat PLY14XD COVE BASE TO SE 5ET MXKIM6 AT WIRE IM'E6RAL MTH FLOOR NOW ROOM C40M r TILE.DO 5E7 9ET BASE 1dALL UP TO C.EiLM6. ON TOP OF FLOOR TILE r r � - � L � r r 'r/ k `P ll \ r L 4 A-222 2 CT-3 r � I r i r r r� r i 4' 61-0 U2' —22 1 r —22 a nz 10 A-32 z ILJ —22 r CT-1 CT-7 1 C EMR WARD —22 )JPAI:: 77 WL Ii i I w No. Fee THE COMMONWEALTH OF MASSACHUSETTS Entered in computer: -kL, PUBLIC HEALTH DIVISION -TOWN OF BARNSTABLE., MASSACHUSETTS 01pplication for Migogal 6pgtem Congtruction Permit Application for a Permit to Construct( )Repair( )Upgrade( )Abandon( ) ❑Complete System El Individual Components Location Address or Lot No.4foc c Owner's Name,Address and Tel.,No. '773 Tyco i►oec9/% / 4vrn�S C !'c �� Assessor's lap/Parce 2_3 3 02 769 194n^OLIA Ad > yavm s 77/ "02b Installer's Name,Address,and Tel.No Designer's Name,Address and Tel.No. 217 6 7BW e k�r 1 cS Co n Ao �S'o�, 76®-53%S 140-ro lg R0.4en Assoc;_ cs 2 cuk,le-5 044A $_ 05"_,04/, Ave- l7� a-!©or MY Ali' too 1-8 �aat-mott,-� Type of Building: Dwelling No.of Bedrooms NIA Lot Size N/4 sq.ft. Garbage Grinder( ) Other Type of Building IV 1A4 No.of Persons Showers( ) Cafeteria( ) Other Fixtures N1A Design Flow gallons per day. Calculated daily flow gallons. Plan Date Number of sheets Revision Date Title Size of Septic Tank—Cre1,5r 000 GQ./ Type of S.A.S. Description of Soil c-regSG icegR li 4.0 <e_W e_r_ L"ll e, Nature of Repairs or Alterations(Answer when applicable) Aeu-j (f rtstru4jvv\ &rA C5 6 %bt I<_ 4� Ca.r� cod AKA.J� Date last inspected: Agreement: The undersigned agrees to ensure the construction and maintenance of the afore described on-site sewage disposal system in accordance with the provisions of Title 5 of the Environmental Code and not to place the system in operation until a Certifi- cate of Compliance has been issued by this#oard of AFalth. Signed Date�F'� " ty Application Approved b �� —_ " Date Application Disapproved for the following reasons Permit No. / /7��� r / Date Issued 1� �� w. Fee _ {.THE COMMONWEALTH OF MASSACHUSETTS Entered in computer , fes A ` ..:.PUBLIC HEALTH DIVISION -TOWN OF BARNSTABLE, MASSACHUSETTS cation for 30-i5poot *pgttm Construction 30ermcit Application or a Permit to Construct( )Repair( )Upgrade( )Abandon( ) El Complete System El Individual Components Location Address or Lot No.Ce t C o� He_- ( � Owner's Nam Address and Tel.No 113 Pgnno"A " M740n/S cag,— Co m<0 i3cr.nc,s t o i 1t Assessor'slapParce 7 769 1y4nGJA nn" 7 71�f�gO 2 . Ad Installer's Name,Address,and Tel.No O ., ' . Designer's Name,Address and Tel.No. Z�Z 3-141­74C/ $ 60-5 5 5 3 a c� c ; c her c r N v ep ASS c c I s Conno �� RpS _ � 5 6+44, Rac 17+� r=/caor NY NY toot$ 2 GVIn,�cs P��ti S� �li�mok�' Type of Building: Dwelling No.of Bedrooms NA Lot Size Allk sq.ft. Garbage Grinder( ) Other - Type of Building At 1A No.of Persons A//A Showers( ) Cafeteria( ) ' Other Fixtures N�/4 e Design Flow gallons per day. Calculated daily flow 'gallons. Plan Date Y Number of sheets Revision Date Title Size of Septic Tank—CrreaSc'Trap /, Qcc Type of S.A.S. Description of Soft Greu c r 'T^rc i? r,c c_f .Se w e-r" L ✓i r, Nature of,Repairs or Alterations(Answer when applicable) A/euj Cans r u c�i v/� rlleS A b� i Date last inspected: Agreement: The undersigned agrees to ensure the construction and.maintenance of the afore described on-site sewage disposal system in accordance with the provisions of Title 5 of the Environmental Code and not to•place the system in operation until a Certifi- cate of Compliance has been issued by this Poard of ealth., Signed z Date ' tsf i Application Approved b Date --Application Disapproved for the.following reasons Permit No. le' 00 r Date Issued 1 THE COMMONWEALTH OF MASSACHUSETTS — BARNSTABLE, MASSACHUSETTS Certificate of Compliance THIS IS TO CERT (,that the On-sit Sewage Disposal System Constructed(tom )Repaired(' ) Upgraded( 4) ; Abandoned( )by at « has been constructed in accordance with the provisions of Title 5 aird the for Disposal ystem Construction Permit Ng Gl��dated G Installer Designer The issuance of this permit shall not be construed as a guarantee that thae will function as sigsagsaa . Date al ��Y � Inspect i l.'✓ �,��� i1 THE COMMONWEALTH OF MASSACHUSETTS PUBLIC HEALTH DIVISION - BARNSTABLE, MASSACHUSETTS Digogal *p5tem Consstruction 3permit Permission is hereby ran ed to Construct( )Repair( )U grade. A ando ( ) System located at and as described in the above Application for Disposal System Construction Permit.The applicant recognizes his/her duty to comply with Title 5 and the following local provisions or special conditions. Provided:Construction must be completed within three years of the date of thi ermit. Date: 40/ Approved �� - o" r rtx. �x., .•.'r3; a 4Ra9�x � s' s 4 na t — ar rr _ ys ." a .h'• M,•,xc ..; t.r e�' .. P, TOA OF BARNSTABLE LOCATION 1y6�.,dq� Qdy40101�'s � SEWAGE # � VILLAGE. ASSESSOR'S MAP & LOT 2.73 tl Z ' INSTALLER'S NAME&PHONE NO: s z:� SEPTIC TANK CAPACITY Crr Aoa ------------- LEACHING FACILITY: (type) , V //,y� (size) A14 NO OF BEDROOMS BM DER OR.OWNER .6Me_5 PERMITDATE: COMPLIANCE''DATE:- Separation.Distance'Between the: Maximum Adjusted Groundwater Tabl;eao the Bottom ofLeaehi:ng 1"acility Feet Private Water Su 1 Well and Leaching Facili . an we PP Y ty. (If. y wells exist on site or within 200_feet o.f.leaching facility) Edg6,6f'Wetland:and Lea' N' Fac�li.ty(If any wetlands exist Within 300 feet of leaching facili ). Feet Furnished by. tY 7. .Feet — - - -- - - " x o bZ N` � ` r IS�+� /� •0 O D ��� s� .mod,► )1� � �,`;�� , �z.yEE �.` OF BARNSTABLE4ek /3 FL LOCATION ® d l/ G044 t/q SEWAGE # Q01 " 6:5 VILLAGE ASSESSOR'S MAP & LOT�- � DZ�l INSTAL.LER'S NAME&PHONE NO. C t r`9q e5 alino-r (LOA2 Ze®43-346 SEPTIC:. TANK CAPAC= �r Se- /rg-e M0G.,A� LEACH240 FACILITY: (type) _ /�°,� (size) IV�� NO. OF BEDROOMS_ BUII.DER OR OWNER 63C-Me-S PERMITDATE: O " I — 0 COMPLIANCE DATE: Separation Distance Between the:Maximum Adjusted Groundwater Table to the Bottom of g `)Leaching Facility J�1A Feet Private Water Supply Well and Leaching Facility (If any wells exist on site or within 200 feet of leaching facility) Feet Edge of Wetland and Leaching Facility (If any wetlands exist ' r within 300 feet of leaching facility) 11D Feet Furnished by Fro 7A" 2IL 6 k� � T N 1 0 " ►n-0 7-2 12° No.2-m Fee THE COMMONWEALTH OF MASSACHUSETTS Entered in computer: Yes PUBLIC HEALTH DIVISION - TOWN OF BARNSTABLES MASSACHUSETTS 01pplicati.on for Migpogaf *pgtem Congtruction Permit Application for a Permit to Construct(X)Repair( )Upgrade( )Abandon( ) ❑Complete System ❑Individual Components Location Address or Lot No. aff, COD HAW Owner's Name,Address and Tel.No. ��N•�g�e���(/ Assessor's Map/Parcel ' `�lr /2 a/rY�1���j A d�u�5 HA OtOD1 120 f IM 0N99. eQY_ suw1ov, loon Installer's Name,Address,and Tel.No. Designer's Name,Address and Tel.No. VS•&4I •0 6 11 }�(31F�-IA. �-�iyf-�G'6�ff.I.L` P�.�i'►'f��5 Wu�Q�, � 0 1� 00 0 Type of Building:�� �� '" �0 S>b� Dwelling No.of Bedrooms Lot Size sq.ft. Garbage Grinder( ) Other Type of Building = It- No. of Persons 4R Showers( ) Cafeteria 0<) Other Fixtures S% 1041.. W/ CAM Design Flow �fie: fO-• gallons per day. Calculated daily flow ��LV• gallons. Plan Date ft HJ1 01 SA 5C0 Number of sheets 2 `S£� Revision Date Title aa115y'(aP Qi,b19 x-1) 4 4tas& �MpP yiniL Size of QA9 IMAP )UO90d. Type of S.A.S. Description of Soil AA. Nature of Repairs or Alterations(Answer when applicable) Date last inspected: Agreement: The undersigned agrees to ensure the construction and maintenance of the afore described on-site sewage disposal system in accordance with the provisions of Title 5 of the Environmental Code and not to place the system in operation until a Certifi- cate of Compliance has been issued by this Board of Health. Signed i Date Application Approved by Date Application Disapproved for a ollowing reasons Permit No. Date Issued THE COMMONWEALTH OF MASSACHUSETTS BARNSTABLE, MASSACHUSETTS Certificate of Compliance THIS IS TO CERTIFY,that the On-site Sewage Disposal System Constructed( )Repaired( )Upgraded( ) Abandoned( )by at has been constructed in accordance with the provisions of Title 5 and the for Disposal System Construction Permit No. dated Installer Designer The issuance of this permit shall not be construed as a guarantee that the system will function as designed. Date Inspector ---------- j------------ --/ - - ---- - - - ---- / --- - No. 7 ---F�e THE COMMONWEALTH OF MASSACHUSETTS PUBLIC HEALTH DIVISION - BARNSTABLES MASSACHUSETTS &,5po5a1 *pgtem Congtruction Permit Permission is hereby granted to Construct( )Re air( )Upgrade( )Ab ndon( ) System located at �'�DC- ( rg 4. 7 T G r,r es e AfJL K and as described in the above Application for Disposal System Construction Permit. The applicant recognizes his/her duty to comply with Title 5 and the following local provisions or special conditions. Provided:Construction must be completed within three years of the date of this permit. Date: Approved by No. .!'' ' / cor) a27� 0 Fee 1 J�)A THE COMMONWEALTH OF MASSACHUSETTS Entered in computer. ' PUBLIC HEALTH DIVISION -TOWN OF BARNSTABLE., MASSACHUSETTS Yes ppfication for �Digozal *pgtem Construction Permit s, Application for a Permit to Construct(X)Repair( )Upgrade( )Abandon( ) El Complete System ❑Individual Components i, Location Address or Lot No. Cjf f CDD KA w Owner's Name,Address and Tel.No. Assessor's Map/Parcel Installer's Name,Address,and Tel.No. Designer's Name,Address and Tel.No. 21S•&4-7 .0 61 1 rivVWA, 1t,/yJ�tfC.GJ>'f.U-1 XGF417'£435 �(s -a 5 f. I NFL 10 0�, N) w q044 I Do 10 Type of Building: �It Dwelling No.of Bedrooms Lot Size sq. ft. Garbage Grinder( ) Other Type of Building ''rA1L SrOfS No. of Persons qci Showers( ) Cafeteria o< ) Other Fixtures 5f* 11GL• W/ CAM Design Flow !ke gallons per day. Calculated daily flow gallons. Plan Date 2 H)l 01 Number of sheets 2 ` M gw,! - Revision Date Title (405reTbP QLUN 5V-0 4 4f A5£ �XAF pVIAR. Size of tie—Tarr1N4 ``ah% 'h?AP jpp6 gol. Type of S.A.S. Description of Soil �•f1t• Nature of Repairs or Alterations(Answer when applicable) Date last inspected: Agreement: The undersigned agrees to ensure the construction and maintenance of the afore described on-site sewage disposal system in accordance with the provisions of Title 5 of the Environmental Code and not to place the system in operation until a Certifi- cate of Compliance has been issued by this Board of Health. Signed J Date Application Approved by --- Date Application Disapproved for the fo o ing reasons Permit No. Date Issued ------------- — ------------------. THE COMMONWEALTH OF MASSACHUSETTS BARNSTABLE, MASSACHUSETTS - (Certificate of (Compliance THIS IS TO CERTIFY,that the On-site Sewage Disposal System Constructed( ),Repaired ( )Upgraded( ) Abandoned( )by at has been constructed in accordance with the provisions of Title 5 and the for Disposal System Construction Permit No. dated Installer Designer The issuance of this permit shall not be construed as a guarantee that the system will function as designed. Date Inspector ;r -No." 0 Fie f 1 THE COMMONWEALTH OF MASSACHUSETTS PUBLIC HEALTH DIVISION J BARNSTABLE,. MASSACHUSETTS i� o�ai �p�tent 'Construction Permit Permission is hereby granted to Construct( )Repair( )Upgrade( )Abj ndon( ) System located at fk -4 j hAl f/ X61-,r,-S f and as described in the above Application for Disposal System Construction Permit. The applicant recognizes his/her duty to ' comply with Title 5 and the following local provisions or special conditions. Provided:Construction must be completed within three years of the date of this permit. Date: Approved by HOWELL BELANGER CASTELLI ARCHITECTS 36 West 25th Street 14th Floor New York,New York 10010 212,641,0011 f o x.647.0022 HBC ARCH.com 22 May 2001 To: Town of Barnstable Board of Health 367 Main Street Hyannis,Massachusetts 02601 Attn: Mr.Thomas McKean Re: Barnes&Noble Cape Cod Mall Hyannis,Massachusels 02601 Project No. 98036 Store No.2092 Dear Tom: The following shall be attached to the enclosed`Application for Disposal System Construction Permit': List of fixtures discharging intc grease interceptor: Estimated Desijzn -3-compartment sink -3-compartment sink: 112.5 gallons/day -Dishwasher -Dishwasher: 120 gallons/day -Mop Sink -Mop Sink: 30 gallons/day -Two hand sinks -Two hand sinks: 60 gallons/day -Icemaker(via floor sink) -Icemaker: 1 gallon/day -Post mix soda dispenser(via standpipe) -Post mix soda dispenser: 1 gallon/day -Dipper well(via standpipe) -Dipper well: 5 gallons/day -Espresso machine(via standpipe) -Espresso machine: 5 gallons/day -Two floor drains -Two floor drains: 2 gallons/day Total estimated design flow: 335.5 gallons/day Calculated daily flow: 336.5 gallons Please contact me if you have any questions or comments. Very truly yours, HOWELL BELANGER CASTELLI ARCHITECTS,PC Michael S. Sj6holm,AIA BARNES&NOBLE BOOKSELLERS <> LJ I I o CODP OVE C ODP I I I ❑ ❑ I I I I I ❑ ❑ I I I I I __-- ___ - ------ ------ 2" RELIEF VENT I I I I I I DROP TO MEET INVERT o O O ( OF SITE SANITARY. I I I I PROVIDE GRADE CLEAN OUT. I I I GRADE C.O. L 1 ( 4" GREASE WASTE DROP INVERT E IEV. AND CONNECT TO 6" = 37. 5' SANITARY SEWER. 6IN 2.3 3 4" FAI 4 1000 GALLON EXTERIOR GREASE INTERCEPTOR. INVERT ELEV. 6" UNDERGROUND SANITARY REFER TO DETAIL DWG. P-6. SEWER. REFER TO CIVIL DWGS. i OUT = 37.6' FOR CONTINUATION. 1 First Floor Plumbing Plan P-1 SCALE: 1/8"=1'-0" BARNES&NOBLE BOOKSELLERS HOWELL BELANGER CASTELU ■ ARCHITECTS CAPE COD MALL SK-1 GREASE TRAP PLAN HYANNIS,MASSACHUSEfTS 22 MAY 2001 PROJECT NO.98036 i N 1J�O W W}0 QaQ Qk� . QN J W W(� QU Lu c 0 4Z CAST IRpN MANHOLE FRAME w AND PO-COVER EQUAL TO m MOaNLEY ON 12 H J J W 1 RDNF,BARS 1 YAK SPACEWG EACH WAY. • • C • ° C d •d Q • 4-VENT d� I y I I_ �� I . D-FEAT VENT 4-OUTLET O =I_ 4-INLET CONCRETE COMPOSED 1 1 _ , ,- _ OF 1 PART CEMENT AND TE PVC OW&E II ..I AND OUTLET G PROVIDED 5 PARTS AGGREGABARS TE • L I_ R E MANIFOLD I I _I J • B RNCONIMCTOR 19NFORCEUENT �- DEFORMED d� • • Q v .• PLAN VIEW N.T.S. W y 6- mw ?.-1 �W I —_ N W in °� ,I I I-1 cn = 0 ) I 0 WE i maxa'4 1V m d 4-PVC DOUBLE d lEE MANIFGAD I I. a A. d" a. GALVANIZED RISER SUPPORT(TYP.) INTERIOR TO BE LINED GREASE DITERGEPTON WITH COAL TAR EPM FLUID CAPACITY IODD GALLONS (OPTIONAL) CONTRACTOR TO SUBMIT SHOP DRAVANCS FOR RENEW. NOTE: MANUFACTURED BY ROTONDO OR ELEVATION APPROVED EQUAL YODEL AT.BxB-I N.T.S. 0 CREASE TRAP CONSTRUCTION SHALL BE COORDINATED WITH STRUCTURAL ENGINEER FOR HEAVY TRAFFIC CONDITIONS O ALL INVERTS OF PIPING @ DIMENSIONS OF GREASE TRAP TO BE COORDINATED WITH G.C.IN FIELD BEFORE CONSTRUCTION. O3 ALL FINAL DIMENSION SHALL BE COORDINATED WITH SHOP DRAWINGS T EXTERIOR GREASE TRAP DETAIL P-6 SCALE N.T.S. N C W J J N N Y N ED U ca J J N 03 Zo Z W O Z W c Lu aQO mU=a BARNES&NOBLE BOOKSELLERS —CERAMIC SANITARY PROVIDE AND INSTALL CERAMIC SANITARY COVE 5A5E TO BE 5ET 5/4"F.R. PLYWOOD COVE BASE TO BE 5ET INTEGRAL WITH FLOOR BLOCKING AT ENTIRE INTEGRAL WITH FLOOR TILE. DO 5ET 5ET BA51E WORK ROOM GHA5E TILE. DO 5ET 5ET BA5E ON TOP OF FLOOR TI I WALL UP TO CEILING. ON TOP OF FLOOR TILE. I'V-4 1/2' - - - - - 15'-II 1/2" ' - - - - - 2l'-4" - I - - - - - - - - - - - - — - - - - -I- - — — — — — — — — — — — — — — — — — — r— --�r------,r-- --�r--�r-----ter— --- r ---- I I o III 0 0 I I u I o O I 3/4"PLYWOOD BACKING III I / \ / \ oll III III 11 11 I \II III III L�II' 3 ---,-�--- \ . I jI o \ _ P / \ ° C(TT-Y3P JFIRERETARDANT❑ O \I 1 -0" Service 5 14 A-222 12 Area WOrk 4 j:� 2 6 m I.8 Room hrOOm 13104 IO = II II q IIII II IIII max\ II ° II I I� 15 II n II II I IIILJLJIiI - I q m u = ____ = II coo I I > \ n I - Service -222 6 Closet -- II J r-------Ir---- -� IL IL 17I I � - I —� EXTEND CERAMIC TILE I? CT-3 AND 5ANITARY COVE 1 BA5E BELOW ALL OPEN i --—----- -- 9 BASE GABINET5.5EE -220 I T PLAN FOR 4" b'-0 I/2" 2'-0" EXTENT. I 6 Cafe Display/Ciro. A-222 / 1 Area I �' ' A-226 103b �� `�� A-222 10 � 15 A-225 7 I I A-225 I rCT-1 CT-7 CT-1 CT-7 1 G GKER BOARD I CHECKER BOARD A-223 P TTERN PATTERN I I 10 BARNES&NOBLE BOOKSELLERS -CAPE COD MALL =SK-1HOWELL BELANGER CASTEW ARCH ITECTS HYANNIS,MASSACHUSETTS PARTIAL CAFE CONSTRUCTION PLAN PROJECT NO.98036 22 MAY 2001 BARNES&NOBLE BOOKSELLERS I I I I I I 73 22 18 ' 64 64 48 498 I 47 52 51 - - - 2- - 1 10 - - - I - - - - - - - - - - - - - - - - - - - - - - - - - - III I I IIuuuu III ° O I / \ / oll III III II O II I/ \II III �JIL ; 3-l-ov-i--m M J- 1 30 35 17 35 29 23 6 55 70 61 10 19 0 15 6 / 4 _-- 56 H.C. GRAB BAR (TYP.) (SEE DTL. 6/A-200) 1 > 54 BE�W19B 56 �- 15 20 I Ste\ "\? i i / s8 \\\\\ \ \\ 2 P NINI PASTRY ' DRY Pi° STRY I I II II \ i pll II III JLJIII , REFRIGERATOR FREEZER i 63 24" x 48" 24" x 48" 4A 4B FLR. RACK FLR. RACK 3 5 - ELEC. PNLS I 8 76 32 I 9 32 36B 7B 7A 47C 13 46 I 67 `--- ---- 28 BELOW BELOW - GIFT FIXTURE - ❑ 6'_0" LONG - - - - - - - F I I I I 14 14B 42 -\�E(J 25 72 OB 44 G� 14C Q BELOW 45 458 � I 39 NTS 1 I 42 I I I I 39 42 EI I I U: I ICU lc�l I BARNES&NOBLE BOOKSELLERS HOWELL BELANGER CASTEW ■ ARCHITECTS CAPE COD MALL SK'2 f' PARTIAL CAFE EQUIPMENT PLAN HYANNIS,MASSACHUSETTS 22 MAY 2001 PROJECT NO.98036 i I ''• rya,,. 100, CAST IRON MANHOLE FRAME m. w,�z 9c -en ry AND 20" COVER EQUAL TO ,a NMCKINLEY i� 12 HBARNES&NOBLE NOZZLE BOOKSELLERS 1 f2" 0 IREINK BARS 1 " MAX. SPACEING --- NOZZLE EACH WAY. # # # ® # Q #Q ! ' - 1-1/4" WASTE -- -- --- �® _® • ® e. # WATER PIPE R:OOFF I F1 I r `` I I 2" WVATER SERVICE 2" METERED DOMESTIC WATER ry t REFER TO DWG. P-1 FOR SERVICE TO FIXTURES e VENT — \ / " CONITINUATION. � 2 ..RELIEF 'DENT (REFER TO P-1 FOR METER LOCATION Se CONTINUATION. THREADED THREADED 4 OUTLET 4" INLET _.. SHUT—OFF � I ( ( I CLEANOUT PLUG CLEANOUT PLUG BALL VALVE „ 4' ACCESSND COVER ,{ .# � � I I I � � #• 1-1 f8" ! ME ACCESS COVER 2'-2" -- TEST COCKS AND FRAME ,.'� .� �/ z METER TIC VWATER - BALL VALVES �� I I �..... CONCRETE COMPOSED ~—� INLET AND OUTLET T— INLET"/OUTLET CLEANOUT TEE — OF 1 PART CEMENT AND 4 PVC DOUBLE — PIPING PROVIDED ® [ BODY UNIONS . 5 PARTS AGGREGATE # I T TEE MANIFOLD IL I I • III ( PUKED JOINT REINFORCEMENT BARS —_ �L�_ — BY CONTRACTOR ® e M STRAINER 12 FINISH WALL FINISH WALL r ELECTRIC UTILITY BOX REMOVES DEBRIS SURFACE SURFACE no PLAN VIEW REMOVABLE RELIEF MODULAR UNITS WITH N.T.S, N VALVE SEATS-FOR REMOVABLE CHECK SEATS r ECONOMICAL FIELD SERVICE s III AIR—IN/ WATER—OU7 FINISHED FLOOR IN —1/2" WATER SUPPLY PIPE RELIEF 'VALVE STOCK ROOM -A PMd,,a . .. < •.°" 4- MANUFACTURER:MANUFACTURER: OASIS RPZ (IF REQUIRED) -- d' a• �: a t MODEL: P8MSL (NO SUBSTITUTIONS) NO HUB WITH HUB AND SPIGOT WITH 9 * e FULL SIZE DRAIN SHALL 1 I I a : ' ;0- ' • I DISCHARGE TO GRADE. ACCESS COVER COVER PLATE • - •. ... a .. • 1-1 2 MIN. Q LBC IQUID ®�- LEVEL �° w .r-- r-3R COOLER DETAIL 4 ARCHITECT BACK FLOW PREY NTER DETAIL WALL CLEAN OUT DETAIL : P-6 SCALE N.T.S. P-6 ' SCALE: N.T.S. P-6 SCALE: HOWUELLBELANGERCASfEW N.T.S. ARCHRECTS,P.C. 36 West 25th Street,14th Floor ' Newv York,Newv York 10010 ® as 212-647-0011 FAX-647-0022 3 10" o7 - ^I" i 4 2 4 9 4 U d J PVC DOUBLE SIRUCTU R.,., �NGINEERIN...�' � � (�'' G CONSULTANT , ry P ., ry a TEE MANIFOLD ,. d 1 " 1 HAWVKSNJI ;l BIBB INC. 65 goad Street +a Boston,Mc�ssoch 02109 617.426.4250 FAX. �u LEAD FLASHING TURNED GALVANIZED RISER DOWN INTO VENT PIPE SUPPORT (TYP.) M E P CONSULTANT - T-•4" VENT STACK HAROLD ROSEN ASSOCIATES INTERIOR TO BE LINED THRU ROOF. VWTH COAL TAR EPDXY GREASE INTERCEPTOR -- US Eighth Avenue,17th Floor OPTIONAL FLUID CAPACITY tOOO GALLONS (OPTIONAL) FLASHING AND 12" i Newv York,Newv York 10018 CONTRACTOR TO SUBMIT SHOP, COUNTER FLASHING 2 - N DRAWINGS FOR REVIEW. *USE BRASS FINISH --- 212 594 7601 MANUFACTURED BY ROTONDO OR ELEVATION IRON FERRULE WITH WHEN EVER IN SALES OR FAX-594-7864 Ia _ OFF APPROVED EQUAL. MODEL .T. 6x6 1 FINISH ICE AREA. N.T.S. 1 GREASE TRAP CONSTRUCTION SHALL B COORDINATED WITH METAL COUNTERSUNK u � � E - SCREW PLUG GRADE STRUCTURAL ENGINEER FOR HEAVY TRAFFIC CONDITIONS. ` FLOOR INISHED dory _ ROUND TOP e - a 2 ALL INVERTS OF PIPING & DIMENSIONS OF GREASE TRAP a n a a a TO IIBE COORDINATED WITH G.C. IN FIELD BEFORE CONSTRUCTION. .. :..� •. _ .. ALL FINAL DIMENSION SHALL BE COORDINATED WITH SHOP — DRAWING.�.�. SLEEVE ROOF CONSTRUCTION r AS REQUIRED CAULK AIRTIG COMPACTED HT EARTH EARTH ADJUSTABLE CLAMPING� I Ile FILL COLLAR II, INCREASER WHEN REQUIRED. 1 CAST IRON HUB JOINT HUB JOINT EXTERIOR GREASE TRAP DETAIL AP STACK "PROX. P—S SCALE N.T.S. _AP P X. (gob) VENT STACK 64 ° i . M�°awo a M; + ^'" '1bneaegry� .ayru°N'd ,6 amxm+orrer SANITARY TEE NOTE: j REFER TO FLOOR SANITARY WASTE 1. SIZE OF OPENING IN ROOF DECK TO BE PLAN FOR MAIN SIZE. E PIPE AS SMALL AS POSSIBLE. COORDINATE NTH STRUCTURAL DRAWINGS. 2. FOR ROOF CONSTRUCTION TYPE REFER TO ARCHITECTURAL DRAWINGS. 'I I - 6 ` 7 TWO A CLEAN OUT DETAIL FLOG CL AN OUT DETAIL 8 VENT STACK DETAIL P-6 SCALE: N.T.S. P-6 SCAL •E. N.T.S. P-6 SCALE: N.T.S. Bames & Noble Bookstore o Cape Cod Mall 2ND FLOOR- P P Q P O< Hyannis, Massachusetts Pr ect Number 98036 w l'P St A.; ore Number Pen ding 1 2 WATER LINE TO FIXTURE. I 1 1 2 SUMP PUMP DISCHARGE FROM ELEVATOR PIT. F O FLOOR PLAN REFER T FOR CONTINUATION. TRAP PRIMER, JAY R SMITH . . UNION (SHOWN) OR MODEL 2699 PLUMBING FLANGED CONNECTION DETAILS SUBMERSIBLE SUMP PUMP FEDERAL MODEL 1 1/2P 1 f4 — 4. —FINISHED FLOOR 10 GPM 0 19 FT. DISCHARGE " l STRAINER HEAD. 1/4 HP MOTOR 120V.1PH, 6— 0 1 WITH WATERPROOF POWER CABLE MAXIMUM T--- AND INTEGRAL"FULLY SUBMERSIBLE GRATE FLOAT SWITCH. REMOVABLE1/2 WATER LIFE — ° HUB JOINT FINISHED FLOOR _ e � . SHUT—OFF VALVE EARTH CHECK VALVE FLOOR DRAIN WITH FILL DEEP SEAL TR P A Submis, n UNION k) Date REDUCER I SUPPORT ISSUED FOR BID .O.B. LLL GAS /D / 3 APR Ol VALVE DEEP SEAL AT THIS P TRAP ; POINT ADDENDUM#1 18 APR 01 2 X2 X2 DP.ELEVATOR SUMP --�''" ��Pa°°g ADDENDUM#6 9 MAY 01 PIT SEE STRUCT. DWGS. `a GAS FIRED >°P EQUIPMENT ALL FLOOR DRAINS SHALL HAVE DEEP SEAL TRAPS 'WTH A MINIMUM 4" WATER SEAL , Drawing No. -6 TYP. FOR ALL FLOOR DRAINS AND FLOOR SINKS. OF Aqg. �4 I Q1JD � 2 _ - TAP PRIMER DETAILri0 11 osELEVATOR PIT SUMP PUMP DETAIL _ NATURAL GAS CONNECTION DETAIL F M. LOOR DRAIN DETAIL ,O o.22464 P-6 SCALE: N.T.S. . P-6 .' SCALE: N.T.S. _ � <v P-6 SCALE: N.T.S. P 6 SCALE. N.T.S. `rstONAL Seai/Signalure III Engineer Harold'M.Rosen Cerhficati#on No 22464 It�aaeWax an`rYnrr�entnteeroiaaiwriaKwnperlyofthe nrGHwcf.[�Yfpr�hvAbepra�eaud�W sniCnn�aaortdveix�ru condMiaxai,d arnerworantme e> D afditMt►rasa dJ0t4kditapdafo 1hecnn�nerwotnnywak. Store City,State Store No.Pending ---- --.._ - I T I I I I I I BARNES&NOBLE BOOKSELLERS 4'-51/2' 2'-6' 2'-6' 2'-6' 11-4' 2'-6' 21-6' 31-0' 2'-6' 2'-6' I'-b' 11-4' 2'-6' 4' I I 1 I FLOOR SINK FOR ICE MACHINE AND FILTER 5Y5TEM NN I - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - _ - - r--------- 7— -E] D1 D I IDS IG ` F A \ B� D1 I I 1--�I I '---�I I I I I I L�I I m "----JJI n I `� ' I \ / I I I I I I II , II II II II II cV II •� / \ I r^� II II 11 II II II II II I . , I \ / II II , 10 1 / I n 1 n 1 III n 1 n 1 n I I ER. EQ. 4 VIA EVE T}it�J FLOOR SINK AT THREE ,' I `� III III III III III III I I I `\ ,' \ III I I W FOR POST MIX LINES A223 COMPARTMENT SINK I / I II III III III III II II I x x III I I I r I III III III ry II III III III III II ,' `� // \ II III II I SET CEI`CTER OF SLEEVE `� III III III III III III I III III I / I III II I 0 6 1/2' AFF \ III I III III III III I II II , `� I // \\ II III II II V-2 1/4' 10'-4 3/4' Li / I — III III II III III III III II II ,' `� I / \ 11 III I II I I '- BASE-I \J L-- ------J L------------J L - --J L- ---J L- ---- --J L--- -- J L- -- -----J L---- ---J --- -------- - L -J L- I- - JL ----- --- -- ------ -- -- CABINET / OPEN BASE / r 6 I BD CABINET TYPE I 4' CAST IRON STPIPE CABINETDE516NATION SYMBOL AT THIS CABINET FORSEE SHTS.A-22T 4 INDIRECTSANITARY L-=--------- -------- A-226 FOR DETAILS. CONNECTION 'A \K �� 11 1'-1I 1/2' I 2'-1 I/2" I'-�' I'-4 I/2" 3'-10 5/4' 1'-f 3/4' - 11 ACE56 DOOR FOR UTILITY CABINET. 1 ---- ,' ARCHITECT i _ / OPET(B/ -1 OPEN BASE I FLOOR DRAIN I'3 I ' 4'-6 5 /' , HOWELL BELANGER CAMEW ARCHITECTS,P.C. ///� $ ,I CABINET I 1 �+ ' 36 West 26th Street,l4th FIOOr \ , __ New York,New York 10010 / `\ E] ----- ii------ --III.\ I [N�,' iii �R y\ I I ev 212-647-0011 FE 16 I I I I IIi"--N "I `\ I FAX-�{7-022 II I, ---- A223 PANINI AND BEVERA6E CASE ARF}1 Q i I i I I III I, '' _ --- -J GONDESATE DRAIN LINE I tt) III I I I I I • r------ - q I�> FOR WALK-IN UNITS �; ry 11 III i i 2'1G"GIrF�R 2'-4 I/4' M E P CONSULTANT 4 iv 1 III I III ,I N ry I HAROLD ROSEN ASSOCIATES FLOOR DRAIN FOR�'WI_IC-:IN 1 II II II, , Ba.-.- 11 III 11 i \ 11 �t 11 i I I GONDEJATE LINES I / \ I � \ I I COneufMnA Englneere, tr L---- -J L-- ---- J L-- ---J L----- L----�- - JL -J I I -- ---- r ----------_, -- -------- -,r-__-_�--_- urn \ 545Elphth venue,l7thFloor 2 ew o N�York 10018 4'-b" HI6H LOW WALL WITH —J L_---- GAP.OMIT TRIM AT 8 GOLD WATER LINES.6.G. F g CASE SIDE TO ALLOW FLU5H A226 DISPLAY SHELVING TO INS LOCATION A5 icy A223 CONDITION I PA6TRRY PARTI OF TION I 7 I SHOWN IN CABINET. , STRUCTURAL ENGINEERING CONSULTANT LINE OF REI', E BLE WOOD PANEL CURB,TO MATCH FACE OF 5 15 I A223 4' STANDPIPE FOR CABINET FINISH AND PROFILE A223 A223 INDIRECT DRAIN. 6.C. TOINSURE LOCATION IN I HAWKSVVORTH BIBB,INC. One Mount Vemon Street CABINET AS SHOWN. 11 9 I I Winchester,Maachweth 01890 . 1 1��■ 4' �■ 2'-10 3/4' V-b 1/4' I'�i' I A223 A223 q-5 3/4 I 781 -721 -0900 �� I I I FAX-721 -7272 (WILI I 1 Cafe Cabinet Plan PIUMbIna Location Plan SCALE: I -5g - 73 22 18 I 4 4 48 49 I 7 52 51 12 1 I 33 58 I III II IM-11 Luuuu ' I` - /II I011/'y11 ,vl II , \1 JL— — — L. J —JL —J -- --Ji \ i / A 30 35 17 35 29 123 6 55 70 61 10 9 0 5 6 47 i 3 48 9 11 B 11 A 53 31 24 -_ I 28 19B 56 ��- 71 BE�p Bames & Noble Bookstore A i1 /n 20 SteNN -- 68 S]Nd Ca Cod Mall _ell M" ,r -- ----y---- -Hyannis, Massachusettes II III `� ,' IIII II IIII �i I T� I I ` P NINI / PASTRY -- 37 I ---------i DRY PII STRY III II 11 r� I IIII II IIII II-- = \ 6 6 F BEVERAGE I I 11 i i i iii J L J il, I, , , ProJec-t Number 98036 I I 11 II ' I 111 I I > 11 REFRIGERATOR FREEZERI 4B \ I I , ,> , n I Sore Number:Pending 24' x 4 8 24' x 48 ---JLI--- FLR. RACK FLR. RACK I I 12 I 8 76 32 9 32 7B 7A 13 46 7 67 BELOW BELOW GIFT FIXTURE ENLARGED CAFE �� I 14 14B 42 I EQUIPMENT PLAN AND 25 72 44 I CABINET PLAN I 0 4c I 45 < I I C� BELOW: TS ,4,4 39 i 1 I I 42 42 I ^ Submhelon Date 39 ISSUED TO DOB,LL,BID 3 APR 01 42 UDI UDI I I I I Drawtg No. A-220a I I I 5tSRED A0, O Z.. - - - - - - - - I I No. 9397G) MATAWAN, a F OF w 2 Cafe E ul ment Plan I - SCALE: 11r-1"-0~ R.BELANGER No 9397 ae ai tderrw*davbeaidihe pmpatydta .Mtiperlwllly�be Proleared Gwwd Cw*odalovwlyd oaxtlbnab chimobarthe pron. l3knpaidatdlbeial A foftAvtftdpIII theoaI1IMIoW1Md darywale Store City,State Store No. .-.' BARNES&NOBLE ( , BOOKSELLERS I I f \ / — NEW GAS SERVICE, PRESSURE \ / REGULATOR, AND METER AS PER / \ / UTILITY Co. REQUIREMENTS. (1850 MBH TOTAL GAS INPUT) I 8" SECONDARY STORM I l � 4" C.W. DOWN TO--- DOWN am TO f 1'-0" ABOVE GRADE H -FRIEZE WALL , REFER TO ENLARGED I, r STORMSPILL 8 OVERFLOW TO GRADE / \ » PLANS DWG. P 4 FOR I l — 10" STORM PIPING BELOW GRADE. / \ 4 SANITA�d Y ABOVE CEILING. f WORK IIV THIS AREA. f \ \ \ /! REFER TO IENLARGED PLAN { PIPING I 2" INSULATED C.W. REFER TO CIVIL DWGS. FOR DWG. P-31 FOR CONTINUATION. AS HIGH AS POSSIBLE. 12 /�` CONTINUATION. J4G — — — �— — — — — — — — — — — — — — 1 _ g 4 ��d &Ti �s�� ��s CODP C I +� ij '� � G� � ' p la �>�r r �:",��, �-:��, .I '�° TYP. I L SPRINKLER SERVICE AND BACKFLOW _ .. ___ _.._. PREVENTER BY SPRINKLER CONTRACTOR.t,ODP v v � v '` El \ 2 INSULATED C.W. , M PIPING ABOVE CEILING ' I � _ .I � ; � :, AS HIGH AS POSSIBLE. COWP -----, �I a l '", t�{ '\ =1 (- L FIRE CVBE�_' - w,- - I — — mm _ I i M WTRL J BC y !l a CODP I I I t I I 4 SANITARY DOWN TO "� " ' _"/1 10 PRIMARY STORM t L BELOW FLOOR SLAB. 3 j I » ! I PIPING BELOW SLAB. i 1 1 j2 SUMP/MP DISCHARGE DOWN TO I ' ----------------� a °' . : _ ° e. REFER"TO®CI L¶DWGS..FOR CONTINUATION. ✓ ITECT BELOW FLOOR SLAB. I Ht7MtELL BEIANGER CASTEW ARCHITIEECTS,P.G. 4 SANITARY BELOM! I NEW WATER METER AND 36 West 25th Street,14th Floor I FLOOR SLAB. P i I 0 BACKFLOW PREVENTER New York,Now York 10010 I 1 AT 11/4" PER AS PER UTILITY:Co. 212-647-0011 f 2" C.W. UP TO SECOND0 hJ �J 8" PRIMARY STORM- f REQUIREMENTS. REFER FAX-b47-0022 FLOOR. REFER TO ENLARGE I I TO DETAIL DWG. P-6. PLAN DWG. P-3 FOR - Q DO OM S N I� 1 1 S M U P DI i { I CONTINUATION. I I � �� FIIOOR hOW i U �T �AB �"� ��L,,I G rr �—� MA�G ��'►CI� STRUCTURAL ETIGINEERING CONSULTANT I I i I » 1I T ,8 SECONDARY STORM I t ` i O 1 I ; I HAdVIlCS�fC)RTH BIBB INC. i PITH .PIPING AT 1 8 I C I PIPING T CLG. k I A r k t I I PER F4 (TYPICAL) I P FOOT ICAL 1 I u ( ) b5�r t I U[10_1 ' Broad Street I � » $ SECONDARY STORM SUMP PUMP IN PIT. Boy, M I ton, assachuyetts 02109 UP TO 2nd FLOOR f REFER TO DETAIL DWG. P-6. ,,� -�,^ 617 .426.4250 FAX.42b.CAI -- - - - - - - - -,... M E:P CONSULTANT 4 PRIMARY STO » I I I 4 GAS PIPING UP PING ABOVE CL, . yy � HAI40LD ROSEN ASSOCIATES y TO 2nd FLOOR i I I — 4" G EASE WASTE 545 Ei Avenue 17th Floor PIPIN� BELOW FLOOR i � Newv York,Neon/York 10018 SLAB.I PITCH PIPING I I � I I ❑ I�°, I i ' AT 1 4 PER F OT. — —J 212-594-7601 FAX-594-M4 - - - - - - - -- - - J f � 3 4 INSULATED C.W. PIPING !I - - ABOVE CEILING AS HIGH A.> � I ' Q I ,. I 1 I I , ! I 'POSSIBLE. CODP ---- --- -- ------ CODP II III I D, ,i r` L , I I! ��� i� t 1 0 OR I I I I ' I Il » II iiii I ! I sl to IMARY ---- ----------- ------ - -- ---------- o TQR PIING ( Sri 11 ' BOVE G II I I , 0 r� � � ±Lt)" -------mow.-------------- Iql I I-1-1-' II I FINISHED OOHED II I I ELEV. = 45.0' I:. --r - { I i O/B 4" UP TO OVE LOWS I❑' I DRAIN ON L ROOF I I F I I a a ❑ I I i I ( ❑ I I I I I II " , 4 SECONDARY STORM s J �_ J_ � - - -I - - - - - J PIPING QVE CLG. �I ❑ ----gin f i III 4" UP F I� DRAIN 10 ® m ems® " 1 j ROOF y, s I�� I Ilk 3/4" C.W. DOWN TO NON-FREEZE WALL ` HYDRANT. WB » a CODP �----1 J 4 SECONDARY S ORM Bames & Noble Bookstore j I I DOWN TO f 1'-01 ABOVE o ODP I I I �� t---=� I GRADE. j I I i Cape Cod Mall r --- ✓---- Hyannis, Massachusetts SPILL 4" OVERFL W [ �� m ❑ I STORM TO GRADE r--_�1 Project Number 98M � Store Number Pending ro s fi { I A.1 ------— -- -- , V{J J V i I I _ r --_-- --' 4�A I I I I 1 11 a y� _ —, �— -- I ._ ---_—____----J I I 1 I FIRST FLOOR 2" RELIEF VENT I I DROP TO MEET INVERT PLUMBING PLAN I � OF SITE SANITARY. ' O PROVIDE GRADE CLEAN OUT. I r GRADE C.O. C ( 4" GREASE WASTE DROP w .. AND ,CONNECT TO 6" i M INVERT ELEV. L rw :) r1! _ SANITARY SEWER. I l�'u'11 IN - 37. 5 `j'�j � - tis ; 4» FAI _ .4 566 (21000 GALLON EXTERIOR GREASE INTERCEPTOR. INVERT ELEV. 6" UNDERGROUND SANITARY REFER TO DETAIL DWG. P-6. OUT 37.�i' SEWER. REFER TO CIVIL DWGS. FOR CONTINUATION. Submission Date ISSUED FOR BID/D.O.B.JL.L 3 APR 01 ADDENDUM#1 1 B APR 01 ADDENDUM#b 09 MAY 01 1 First Floor Plumblr Plan ADDENDUM#7 23 MAY 01 P-1 "SCALE: 1/8"=10-0" Dr'awlrg No. pi— .A OF MgSS9cy G AROiNM. SEN No.22464 GIs FSS/0 sealJSlgnatur Engineer Harold M.Rosen Certification No '22464 Il�sa pbncrean Mgt'nrrtersof,eMoeea,aMtiaprop�r�Yorihe aahgaa.MlYgws�q wll na�IrawcuMa. Genercl caritroaortaveltyarcor,cNk�,cana ar�enron:+�tma pPrrr�a.D�rnpan��t,a�aorapaltaaiolh.11rcMadlpllar� ns carrnenaement w ary walk Shore City.State Store No.Pending 19 p I It 1 ' I i ' T BARNES&NOBLE BOOKSELLERS HYANNIS MASSACHUSIMS 00 F1QM F1t7M FlpM FIRM Fl(MM L1fM/t F1pM FIOM1 FlfIMe F10M1 FT— Fl Fl Fl EIBC ROORI No.1 FraFigs] OX Faa F7l �� ® \ w, w,M! w,nu w1nN ARCHITECT MB1 g IF wel- IDeM1 I � wenw wenµ rro ew,M,. 8 vkmarft ROOM LL } Jurdorsareo Room "s — HOWELL BELANGER CASTELU ARCHITECTS R.M a ® �\ 414 f0d"' P0°"" f°bAM f°bA" 8 36 West 25th Street,14th Floor oo "e New York,New York 10010 s 212-647-0011 X. � F 9 � werw FONA� � g FAX-647-0022 Elm ►ro U aen ule — \ $ t2 LL F7 F(IenID wMu FOeMI wWN w/Me ID wMN wew w61M I FObIM I wMM w1MS F01W D Reak ROgI- ® \ � D�D a � MUM a D c«sa Rom 3 wsnu were" B Barnes&Noble on e1 � R ape Cod Mail Bookstore " zt Room g �J Hyannis, Massachusetts Genwd Sales Project Number 98036 Area FE H — �I ;z SECOND FLOOR FIXTURE PLAN i Mr Scale: 1/16" = 11-0- s w69E w6-E wtdE � FOQ4E ® � p� FWM,F61M9 F0.7M9 K 8 0 s ® � � ❑ � � � � weaE InmeE a 11 MAY 2001 S w11A9 wlw Ak s w g s It- \ H ® fdf FAf MF @ / S FLI D Y g �\ 4 ❑ � L ❑ 3 SPdNa2 j e @3 El -- O O 00 m wIM/ lil � w71M � PoI W wl wl wIMJ�wlMl wlMl fO1M8 w77A � wlnw � � w,w m 4/40/�� — BARNES&NOBLE BOOKSELLERS SERVICE PASSAGEWAY HYANNIS MASSACHUSETTS ❑ H H H H 11H — _ I o B O Skir Na 1 + Dote Cafe io / SeMce Area Mdk Room LEI �, Fz�o w. •• • 0' ® — ARCHITECT H Fzr�o CareDIsp./ Chc.Area L P. .a 5aunrzn 1 HOWELLBELANGERCASTELLIARCHITECTS "•• ❑ „F Cafe \V, ccde ® 36 West 25th Sheet,14th Floor seanng Area New York,New York 10010 raoMN4GAWA 212-647-0011 LU o Stook Room FAX 647-0022 EW � M � ® � 0 � ❑ ° ❑� - - - H ❑� ® ❑ ❑ 1 0-:0 o4w aaxroae raeww roew iaew ❑ LL ' 00-Co QDCD GM NdG Barnes&Noble Bookstore 43Sckm Area F Cape Cod Mall �'►s \ �\ aw° go Hyannis, Massachusetts �' ❑ G go Project Number 98036 No ranwe ❑ I� a e 10 lam" °►s ° ° to FIRST FLOOR FIXTURE PLAN Ilk o Scale: 1/16" = 1'-0" music wx wx Fax ® °rea 11 MAY 2001 g g Fix wx Fu Fex FIx Fax '� aaoD 6 F ® - i roiwa miw H 8 9 9eA ;2 O �(�"❑rm"�` 'ems g 9 ❑ 0 ❑ 9w9"o9w Fri Fax Fax Fax >2VadbuleFax Fn Fax Fax ®2 nm ❑ ® ❑ 0 O O O O — ! i BARRES&ROBLE BOOKSELLERS CAFE MILLWORK/EQUIPMENT SCHEDULE CAFE GENERAL NOTES 1. GENERAL CONTRACTOR SHALL BE RESPONSIBLE FOR No. D E S C R I P T 10 N QUANTITY SUPPLED BY INSTALLED BY NOTES No. D E S C R I P T 10 N QUANTITY SUPPLED BY INSTALLED BY NOTES ALL FREIGHT CLAIMS AND CONDITION OF THE AFTER EQUIPMENT TER ACCEPTANCE. THREE COMPARTMENT SINK WITH (2) DRAIN ALL LINES TO BE COPPER, PROVIDE HOSE 1 1 B&N / WS G.C. CLAMP ON FAUCET. FASTEN SINK TO WALL 39 2'-0` DIAMETER ROUND LOW TABLE SEE FlXT. PLAN B&N G.C. G.C. TO ASSEMBLE - (D BOARDS AND S&P SPRAY AND SEAL TOP of BACKSPLASH. 0 2. THE GENERAL CONTRACTOR SHALL INSTALL POWER o2 UNDERMOUNT DISHWASHER 1 B6N / �� SEE NOTE#14 40 2'-0" DIAMETER ROUND HIGH TABLE - Bads G.C. G.C. TO ASSEMBLE. TO ESPRESSO MACHINE AND STEAMER BUT NOT POWER UP UNITS. UPON COMPLETION OF INSTALLATION OF THIS OHAND SINK WITH H.C. LEVERS (WALL MOUNTED) 1 Barr / W5 G.C. 41 BANQUETTE SEATING SEE PLAN G.C. G.C. G.C. TO ASSEMBLE. EQUIPMENT THE GENERAL CONTRACTOR SHALL CONTACT "MICHAELO '(800.942.1153) FOR PRE G.C. REQUIRED TO MAKE ALL NECESSARY FINA 4A WALK-IN COOLER - 4-11 x 5-10 t B&N / WS B&N 42 CHAIRS SEE FlXT. PLAN B&N G.C. G.C. TO ASSEMBLE. STARTUP ADJUSTMENTS. ELECTRICAL CONNECTIONS, SEE NOTE #14, #15 " '- aC. REQUIRED TO MAKE ALL NECESSARY FINAL3. GENERAL CONTRACTOR SHALL PROVIDE EMPTY 4B WALK-IN FREEZER - 4-11 X 6 10 t B&N / ws B&N43 BAR STOOLS - B&N G.C. G.C. To ASSEMBLE. ELECTRICAL CONNECTIONS, SEE NOTE #14, #15 CONDUIT AND A JUNCTION BOX 1N LOCATION SHOWN 5 O DWG'S) 1 G.C. G.C. 4 V-0' DIAMETER ROUND LOW TABLE SEE FlXT. PLAN B&N G.C. G.C. TO ASSEMBLE. FOR TELEPHONE. MOP SINK 2'-0' x 2'-0" (SEE PLUMB. O 4. GENERAL CONTRACTOR SHALL PROVIDE AND - 3 BddV WS G.C. 2 G.C. G.C. 6 FLOOR RACK SHELVING UNIT 2 0 D x 4 0 W x 87 H / C. TRASH CAN ENCLOSURE INSTALL ALL CUTOUTS WOOD BLOCKING METAL O O , STRAP BLOCKING AND ACCESS PANELS. SEE NOTE 2 _ WS 7A 1 Boar MI G.C.G45 TRASH CAN 2 Badv / G.C. ESPRESSO MACHINE CAFINA / II � - Bc5. GENERAL CONTRACTOR OR BARNES & NOBLE B&N MI G.C, SEE NOTE #2 6 R I E 1 BaN�I MI c.C. VENDOR SHALL PROVIDE SHOP DRAWINGS TOESPRESSO MILK STEAMER - CAFINA t / ACCUMULATOR TANK FO ESPRESSO MACH N / o O ARCHITECT FOR REVIEW AND APPROVAL PRIOR TO 8 DRY PASTRY / PANINI 1 G.C. G.C. 47 CENTRAL WATER FILTRATION SYSTEM 1 B&N / MI G.C. G.C. TO FASTEN ALL HOSES TO WALL, SEE NOTE #14 FABRICATION. O ARCHITECT 6. GENERAL CONTRACTOR SHALL OBTAIN APPROVAL 9 CASH REGISTER (H.C. ACCESSIBLE) 1 B&N B&N 47 POST MIX WATER FILTRATION SYSTEM 1 B&N / MI G.C. G.C. TO FASTEN ALL HOSES To wAL�, SEE NOTE #14 FOR LOCATION OF MENU BOARDS AND POSTERS HOVVELLBELfuvGERCASr>ELI�ARCHnt-CrS,P.C. O FROM B&N DEVELOPMENT MANAGER PRIOR TO 36 West 25th Street,14th Floor SEE NOTE #1z #1 INSTALLATION. NewYork,NewYork 10010 10 DROP-IN HAND SINK WITH H.C. LEVERS AT SERVICE COUNTER t B&N / WS G.C. 47C .ROM WATER FILTRATION SYSTEM t BadV / MI G.C. G.C. TO FASTEN ALL HOSES TO CABINET,SEE NOTE 4 212-647-0011 11A ICE MAKER MACHINE 1 Bw / WS G.C. SEE NOTE 14 48 SOAP DISPENSERS 2 B&N / UN G.C. 7. GENERAL CONTRACTOR SHALL OBTAIN APPROVAL FAX-647-0022 !, O � O FOR GROMMET HOLE AND COUNTER TOP CUTOUTS REFER TO ELEVATIONS FOR FROM BARNES & NOBLE DEVELOPMENT MANAGER 11 B ICE SCOOP - WALL MOUNTED BY G.C. 1 B&N / WS G.C. MOUNTING HEIGHT OF ICE scoop 49 SINGLE FOLD TOWEL DISPENSER LARGE 1 B&N /sw G.C. BLACK M E P CONSULTANT PRIOR TO COMMENCEMENT OF WORK. HAROLD ROSEN ASSOCIATES 12 BEVERAGE CASE, SELF SERVE OPEN UPRIGHT 1 B&N / so G.C. 49 SINGLE FOLD TOWEL DISPENSER - SMALL 1 Baav / Sw G.C. BLACK ConeultinA Engineers,PC 8. GENERAL CONTRACTOR SHALL- PROVIDE AND 545 Eighth Avenue,l7thFkxx INSTALL BLACK GROMMET COVERS 1N COUNTER 0 13 UNDER-COUNTER REFRIGERATOR - WITH CASTERS AT ESPRESSO AREA 1 B&N /ws G.C. 0� 9' DIA. STAINLESS STEEL SLEEVE AT REAR COUNTER 1 Baal / WS G.C. FRICTION SET, DO NOT GLUE, SEE NOTE #11, #13 TOPS AND CABINETS. NewYork,NewYork 10018 212-594-7601 FAX-694-7864 4A CONDIMENT CABINET 1 c.C. G.c p 6' DIA STAINLESS STEEL SLEEVE AT CONDIMENT COUNTER (3- DEEP) 1 B&N / WS G.C. FRICTION SET, DO NOT GLUE, SEE NOTE #11, #13 9.' ALL ELECTRICAL OUTLETS TO BE MOUNTED AT O � HEIGHTS INDICATED ON_ELE��TRICAL DRAWINGS AND OTANT', 4B CONDIMENT HOLDER 1 G.C.cc G.C.cc 51 CARBONATOR FOR SODA SYSTEM MID. ON STAINLESS STEEL SHELF 1 Badv / co G.C.cC COORDINATED WITH CAFE EI:FVATIONS. STRUCTURAL ENGINEERING CONSU HAWKSINORTH BIBB,INC. 10. GENERAL CONTRACTOR SHALL PROVIDE AND INSTALL 4C TRASH CAN 1 BAN / W5 G.C. 52 CO2 TANKS FOR SODA SYSTEM (7" DIA. X 30' HIGH MAX.) 2 Bade G.C. SEE NOTE J10 One Mount Vemon Street CHAINS AT EACH CO2 TANK IN ORDER TO Wlnchester,MowctlLm t: 01890 PROVIDE FLEXIBLE BRAIDED METAL LINE ADEQUATELY SECURE TANKS AS REQUIRED. 781 -721 -09M 5A COFFEE BREWER - SINGLE BREWER 1 B&N / WS G.C. CONNECTION FROM BACK OF COFFEE BREWER 53 SYRUP STAND FOR SODA SYSTEM 1 B&N / CO G.C. G.C. TO ORIENT ALL GAGES TO BE READILY VISIBLE FAX_721 -7272 O TO VALVE BELOW COUNTER. . - 56 COFFEE BREWER - DOUBLE BREWER - B&N / WS G.C. 54 CONVECTION BAKING OVEN 1 B&N / WS G.C. G.C. TO SET ON COUNTER W/ 11. ALL EXPOSED CABINET AND'COUNTER TOPS o NON-SKID LEG CUPS/ IPADs CUTOUT EDGES CREATED FROM FIELD CUTTING MUST BE SEALED WITH A SILICONE SEALANT TO 16 COFFEE GRINDER 1 B&N / DT G.C. 55 POSTMIX DISPENSER FOR SODA SYSTEM 1 B&N / Co G.C. SEE NOTE #12 PREVENT SATURATION OF WATER INTO SUBSTRATE. L o O 17 MICROWAVE OVEN 1 r,,AN / WS G.C. 56 DIPPER WELL 1 Baal / WS G.C. SEE NOTE #12 12. THE FOLLOWING EQUIPMENT ;S TO SET IN SILICONE o O ky n SEALANT BY THE GENERAL ,ONTRACTOR: 18 REAR COUNTER WITH CABINETS AND DOORS BELOW SEE PLAN G.C. G.C. 57 NOT USED SERVICE COUNTER SINK O O II DIPPER WELL 9A TRASH CAN 3552 14 1 2" DIA. x 30 1 8' HIGH t / G.C. 58 WATER BOOSTER PRESSURE PUMP (SEE PLUMB. DWGS.) 1 G.C. G.C. POST MIX SODA DISPENSER ., E 13. THE FOLLOWING EQUIPMENT MUST BE LEFT 1 BadV WS G.C. 1 BadV WS G C. 9B ESPRESSO TRASH CAN 2956 16 .x 11 x 20 ,HIGH / BAKERY TRAY CART „_ / REMOVABLE FROM CO ER `I { ) :,. O UNT TOP: FOR CLEANING O PURPOSES. 20 1 sad y ws G.C. 60 NOT USED - - - TRASH ENCLOSURE SLEEVE O CHOCOLATE DRIZZLER CONDIMENT STAND SLEEVE - - - 61 FRAPPUCCINO BLENDER ABOVE COUNTER 2 B&N / KT G.C. G.C. To SET ON COUNTER AND PLUG-IN 21 NOT USED O 14. GENERAL CONTRACTOR - T TO START-UP THE FOLLOWING _ EQUIPMENT PRIOR TO SUBSTANTIAL COMPLETION 'AND 22 TOASTER 1 AN / WS G.C. 62 NOT USED - - - VERIFY PROPER OPERATION:. 23 AIR POTS 5 9&N / WS G.C. 63 WATER SOFTENER SYSTEM 1 � / CU B&N / WALK-IN FREEZER & REFRIGERATOR O O - REFER TO ELEVATIONS FOR G.C. TO •MOUNT TO BACLKSPLASH & ICE MACHINE 24 ADJUSTABLE WALL MOUNTED WIRE SHELVING SYSTEM (SEE PLAN) Bddd / WS G.C. LENGTH of sHELF 4 LID HOLDER (TWO ROW) 2 B&N / WS G.C. COORDINATE LocAlloN (WITH Bddd FILTER SYSTEMS O DISHWASHER G.C. TO MOUNT TO BACBKSPLASH 8e 25 FREE STANDING GODIVA CASE 1 / GD G.C. 4 LID HOLDER (THREE ROW) 1 B&N / WS B.C. COORDINATE LOCATION NWITH Baad�l O 15 GENERAL CON R I CONTRACTOR SHAL L BE RESPONSIBLE FOR - - 65 NOT USED To BE LOCATED BY Bad�N WIRING THE THE ENTIRE WALK-IN FREEZER & 26 NOT USED REFRIGERATOR INCLUDING _INTERNAL WIRING SYSTEM 27 GREASE INTERCEPTOR SEE PLMB. DWGS & CIVIL DWS. 1 G.c. G.C. 66 NOT USED AND FOR FURNISHING AND INSTALLING HEAT O Q TRACERS ON INTERNAL CONDENSATE PIPING. " " 28 MOP AND BROOM RACK 1 B&N / WS G.C. 67 COUNTER ELIASON GATES (2) 1 -8 X 2'-2- 1 PAIR G.C. G.C. SEE ELEVATIONS FOR FINISH 16. ALL CAFE WATER SHUT OFF VALVES TO BE LEVER O TYPE ONLY. , " " 29 TEA URNS 1 Baal / VR G.C. 68 WORKROOM ELIASON -DOORS (2) 2-0 X 7-0 1 PAIR G.C. G.C. SEE ELEVATIONS FOR FINISH. PROVIDE 12" KICKPLATE. 17, GENERAL CONTRACTOR TO STRAP/FASTEN ALL DRAIN/WATER LINES AND ELEC. CONDUIT TO I I 30 SOUP WARMERS 2 B6N / WS G.0 69 NOT USED - - - CABINETS AS REQUIRED. Bames & Noble Bookstore Ca Cod Mall 18. BLACK GROMMETS 0 B Pe T T E USED COUNTERTOPS,TO S - 1 BadV WS G.C. 70 SYRUP BOTTLE. STAND 1 BadV G.C. G.C. TO SET ON COUNTER , 31 STAINLESS STEEL WORK TABLE 2 0 X 3 0 W .CASTERS / { ) / O Hyannis, Massach it O WHITE GROMMETS TO BE USED INSIDE: CABINETS. � use es : B 32 FRONT SERVICE COUNTER WITH CABINETS BELOW SEE PLAN G.C. G.C. 71 FLOOR MAT AT 3 COMPARTMENT SINK t adv / Ws G.C. Number O O � 98036 Store Number:Pending 33 HOT WATER HEATER ON SHELF SEE PLUMBING DWG s 1 G.C. G.C. 72 GIFT DISPLAY UNIT 1 G.C. G.C. MILLWORK HARDWARE o ( ) o SEE NOT E 2 BadV MIFLIPPER G.C. c.c. F I PER DOOR Baal vc G.C. 3 I I (SANDWICH WARMER D HINGES: CUSTOM S.S. 1 4 DIA, x -1/2" 34 MENU BOARD AND POSTER HOLDERS SEE ELEV. / PAN N WARMER (SAN ) / / : O O :.LONG PIVOT .PINS AND CUP. BddV ws 74 - - - 35 2 G.C. NOT USED CUTTING BOARD / . HINGES. BLUM -CLIP 170 DEG. WITH FULL 'OVERLAY o O I, CAFE SEE NOT E 1 C EQUIPMENT s Baas ws G.C. 75 NOT USED 6 CUP DISPENSERS / _ o PULLS, 1 -1 2 DIAMETER, SUGATSUNE RS 38S / # SCHEDULE SEE NOTE 1 SO TO SUPPLY TEMPER® GLASS .PASTRY NORIZ #1 1 BadV SO 76 G.C. 5 6B 5 Bade / ws c.c. TEMPERED GLASS SCREEN AT COUNTER TOP DRY PASTRY / DOOR BUMPERS. BLUM SJ 312 � CUP DISPENSERS o SCREEN,:.G.C. TO INSTALL. . p 3 , CLIPS.. BLUM 40010 _ 37 R - B&N WS G.C. SHELF SUPPORTWHITE , i FUTUR E UNDER COUNTER REFRIGERATOR / L . o GLIDES: 661 04 30 BY HAFELE TEL. -L. 800 423 3531 # ( SEE P B&N WS G.C. LAN 8 COOLER /SHELVING FOR WALK-IN G GROMMET.. .., XG FLIP . TOP SERIES L i I - B&N W5 3 DIA- HOE PLASTIC SEE PLAN G.C. 8 /SHELVING FOR WALK-IN FREEZER SH LVI G 0 BY DOUG MOCKETT TEL . 800 523 1 269 { ) FOR FINISH SEE NOTE 1 2 ) ABBREVIATIONS TIONS VENDORS _ GROMMET: ZG FLIP-TOP SERIES SubmWw L CONTRACTOR SHALL BE TO OPEN AND UNPACK ALL Date Y TEL 801.222.o88s ' GENERA CO C S KT KTEC, LINDA VE WPEK, 4 DIA HOLE,- PLASTIC ISSUED TO DOB D BI - - LL, 3 APR Ol R GENERAL CONTRATO Y E 610 370 3539_ G.C. GD GODIVA MICHAEL BEAK TEL. CAFE EQUIPMENT RECEIVED TO SITE AND VISUALLY INSPECT FOR DAMAGE BY C U U DOUG MOCKETT, TEL.` 800 523 1269 - { ) BARNESNOBLE _ BRIT ANY, E 800 548.8048 B&N & MI MICHAELOS BRI AN TEL. FOR FINISH SEE T WITH CO BIER. IF EQUIPMENT I A NOTE PRIOR TO ACCEPTANCEU U S ACCEPTED AS C ) SO - SOUTHERN STORE FIXTURES LINDA GREENE TEL. 800.552.6283 1 EY E 800 531.2238 CO COKE SHAROM GLADN TEL. UN UNISOURCE LASKER HARRIS TEL. 631.501.3200 DAMAGED GENERAL CONTRACTOR WILL ASSUME ALL COSTS TO REPAIR OR CASTERS: E - U L ` TEL._ 847.205.5730 - DARN ELL ROSE MODEL' N0. CU CULLIGAN, 'BOB McFA VG VGS, JIM MAZZOCCO, TEL. 212.5fi3.7200 REPLACE. DT - DITTING NANCY TEL. 818.247.9722 - RON DESANTIS TEL. 914.381.6265 2-1-100-NEOPRENE-ACETAL-52-13-PDN > � VR VERN, , - SSERSTROM LAURA WASSERSTROM TEL. 800.999.8377 WITH WHEEL LOCK. TEL. 800.327.6355 WS WA Drawhg No. u. A-221 - r ��£PED wqc R y a No. 9397 MATAWAN• #p N t c HOP R.BELANGER I on No 9397 asma W.U.Nad,awosaiaihspiapoiyaihs .l101 Qw1IKIMA be poleculsd 6aiadcMh0cwt0v0*dcont�lonawch Mobctft 1 oatmenMmw *absbrycrlsdlofhsA pdorio Store City,State Store No. 'I i i CONSTRUCTION PLAN LEGEND & NOTES W12 W11 ' I W10 , , W8 I W5 I W3 I I I I I I SEE SHEET A - 101 BARRES&NOBLE , s'-b 3/4' 141'2' 1 za'-la' I 24 `'-b� r1'-b' ' I -�' r-2'Ta E HU T>+nrls BOOKSELLERS I I I I I I I I j I I I I I i I I I[ € II I I ? I I I I I /4 I A_321 I I A 301 II I I I I I I I I I I II i I wc O I I ' ��-- --�--�--�' N _ _ - - - - - - - - - - -- - - - - - - - - - - - - - - - - HifH� H ��f H�■fHF�� - - - - - - - - - I Ep D t I, I I I Elec. C30 I I O I I I Room 211 I _-S1ar No. 1 j Ij I I L - - - - - - - - - - - - J 22'-OI/2. C20 I ® I I I 1 1 I \ i .1HOR'5 FIXTURE i I yip�=,EoI PROVIDE POKER A5 sa � 9 4 �- I REQUIRED. D _ I I c3 I I 1 Mens I ' I r — •——— 1 I// - 1 INFORhL°�TI�N FIXTURE, to T—————————— Room Juniors DIMESI TOGC)AIDUI - 11� �� - Elev. MhO Womens 206 IT Area ( STUDAP POWER Room I Room 0 zoz r AS REQUG�IR� 1 I z1z - I 20bIIII I \ I 0 i �, C29 10 23 10 I I I /, I 7^4 I/2 � lo , - I- - ARCHITECT - - - - - - I -» I , � - — 2 �,2 �■ HOWELL BELANGER CASTEW ARCHRECTS,P.C. I r 36'-4' \ I / -25 ' J.C. ' �. `� 36 Weal 25th greet,14th Floor II? �\ I I I 4 New York,New York 10010 O2B qg ! I ( 212-647-0011 O ( ATOR SPBGIFIGATION� �\ - — J I e I WOR14AnoN FIXT11r�, IMXER HYDRAULIC ELEVATOR — 1 I DIMB510NED TO CONDUIT I FAX-647-0022 ' 3B Pa ssa e I ' , FURP05E P,A55E - --- l i IBxl4 5 A tRA Snb-UP PROVIDE POI�R _ 4D 2 S FIR 203 9 O I —,I, ( I �� 300A,442'CLEAR DOOR OPMNe, DN.TO Ist MR A5 R6AUII�. M E P CONSULTANT IhL -I-- ` AGITYi 25W LB — I6xI�F tiW.17UGT I I _ I-I I/2 - HAROLD ROSEN ASSOCIATES Fc31 1 t I 5B _ _ �J I I i DN.TO Ist nR Consulting Engineem,PC ——— — q g - 4 I II?t I2 SA WA I N 545 ElQhth Avenue.17th Floor C16 11 ( DN.TO Ist RR 001 C - - _ - - _ - -- = _ - - - - - - - - - i- - - - - - - - - - - - - - - - - - - - - - - - C 212N-b94-7601Y 1 8 I I' I C31 FAX-694-7864 I EE Break 3"5A. TO Ist FM 1 GOIaA•N TYPE B 34'-10' I'-I' T-;t 1/2' X3 112' w Room cs III 207 �iOxIbRADNTOIstF1R. GO11JhNTYPES— - - - - - - - - - - - i - - - - - - - - - - - - - - - - - 1 ❑ ❑ \ I I C31 •�---- ------_T— -----_T---------------_-r— SrRUCTURALENGINEERING CANSULTANT I C14 ❑ A ( HAWKSWORTH BIBB,INC. _.._ � ..w _ I I! ❑ Count I I I I aF SEcoND FWOR SLpe I I One Mount Vernon Street ' I I RoomC I I I - I I R4?, I WgOD ANv METAL 6AURD �" I I I 1 ;� Wlncherter,MaMachu'ett� 01890 ❑ zos I I `-'� I I TO ��Z• LY SEE M. gAz I I I �� _2 781 -721 -0900 A�sYP.Imo.SOFFIT 1 r 30 FAX-721 -7272 - - r C12 -u�il '�,�r �0 OPFiI TO 5 II I _I l i I C12 I Ot�c Managers mputer g I I I I I I Il I I F 0 I 210 C72 Room C12 I - - T- - --- ----- - - - - - - - - - RL `r —— A-414 FI T F R I �� 6ENEM SANS FIXTURE, F --- --� PROVIDE P01^�R A5 B.4 — � ES ALATOR SPECIFICATION I General SalesSC ' "'�'• ------ - INDLER g3fOO ESCALATOR SERIES, i I BELONMgDEi_000-10.30-6M 40'NOMINAL: , I Area 'STEP W 2 FLAT STEP WITH let f32 mTW. ! I ST NLE55 STEEL SKIRTS 6LAS6 BAU15Ti@Al7E f EC RAIL AND ALUM N1M TREADS. I l I V I 1 <Y 13rt6E OF 6YP.BD.50ffIT I TO ED6E OF 6YP.W.SOFFIT I I FL R L i -0. — — — - - - - - - - I — — — ,- - - - - - - - - - I — � I ELEVAON TION 16-8 OF SDMYDPE1UN5 - — — — — — — -- —10 0P�Ff� — — — — — — 1 q1 (q' q, - - — - - — - - - - — - - - -` - - - - — - - - - - - - - — - - — — - - - - - - - - - - - - - - - - - - - -0-7- _ u I N t i I' ? GOIaA�N TYPE'A I GOLUhN TYPE'A GOWhN TYPE'A I L 5 S N 3 I I 17t1 TO Ist F1R. A-321 I a' - 6 1 I 5 I I I i C31 r -32 # -3 j _ II�"-ORMATION FIXTIIr I I I 6'-4 I/2' 6 - �� DIM�a101�TO(MIT I I I 1 I I I REGUI� 4 I I '�. t t _ — I ✓` ! i I -23 III at t I I Bames & Noble Bookstore A 1-1 112'TO E�OF 6YfC .SOFFIT i 1'-1 In'TO EDSE OF&YP.EID.SOFFIT Cape Cod'Mall I ( I I Hyannis, Massachusettes ` P ■ T T IN6 -0 O EDGE OF 5L}g3 OPEWI I 1376E OF SLAB I -0 0 O I s ' 4 ' _7 I .� ED6E OF SECOND FLQOR EP6E OF 5ECOTD FLOOR ~ Protect Number 98096 I A 301 I 3 I oO 2 I 2 i WOOD AND METAL I I _2 I WOOD AND METAL 8 � m I S'ter No. 2 I I Store Number:,PendlnQ - -240 . . � 1 r 1 . q `_� RAII_5EE DTL. 5-0 -b 113 12-g 5-0 RAIL,SEE M. A`ti Iw. <. (� '.,s I I r- O N t`I -- ---� -- --- t- 04 O Ofi TO _ - OPI� �— - i EIF10W - - - - - - - - - - - - - A s' ,✓° ' r I I I 4SX14 RA 49xI4 5A , ID I I I DK TO Ist I M I DK TO Ist I 1 SECOND FLOOR I I I CONSTRUCTION PLAN I I I b'-b' I• $' I�}'-2' b'-b' LEGEND AND NOTES I; I-1 1/2 TO 5 12 TO SHEATHING 12 O SHEATH N6 12 O SHEATFHNI6 L I - I . . I 1 34 6 2 Ib-9 24 24-0 -8 b 2 t5-A �a I 24-�9 / II P► i' I- NORTH r I I 3. 3 W12 �. 1 W11 I 1 1 2 1 2 23 3 -3o R.L. 4 -32 5 -32 5.4 5.6 6 ; I SLbmbelon Date I ISSUED TO DOB,LL,BID 3 APR 01 i { I 1 Second Floor Construction Plan �102SCALE: 111r - 1'_0■► Dn*ft No. A- 102 EO MC R.9F rF Z cc No. 9397 c' MATAWAN, R.BELANGER No 9397 asa,r,rnn,emd�erwosaiamsgnpedyams sm«dWdra lorWrjdoa Qa� 1011ft arft Draeparift OM bs�eporfed to ft Anddledd pda to ihs oanneresmad d ony wak ,I Store City,State Store No. f f I I i i I 1 I i I C BARIES&NOBLE AST IRON MANHOLE FRAME a MCKINO COVER 12 HEAL TO BOOKSELLERS NOZZLE 1 2 0 REINF. BARS----\ 1 ° MAX. SPACEINGAF �° � NOZZLE EACH WAY. • • < • ® • 'd • � � # 1-1 jj4 WASTE ROOF— �4 ®• — �— WATER PIPE WgpW I ��7 TT \ — 2 WATER SERVICE 2" METERED DOMESTIC WATER REFER TO !DWG. P-1 FOR SERVICE TO FIXTURES rr r' 2" RELIEF VENT CONTINUATION. 4" VENT + / METER LOCA71ONF& CONTINUATION. • ! l� � f 11 �� � ® THREADED THREADED SHUT-OFF CLEANOUT PLUG CLEANOUT PLUG I i I I 4" OUTLET f I 4" INLET #` BALL VALVE i ACCESS COVER 4' i AND FRAME 2-2 r- � ACCESS COVER " TEST COCKS AND FRAME r DOMESTIC WATER -METER p BALL VALVES CONCRETE COMPOSED �- - -- INLET/OUTLET CLEANOUT TEE INLET AND OUTLET p p t BODY UNIONS I I I I PURER JOINT OF 1 PART CEMENT AND 4" PVC DOUBLE I I I PIPING PROVIDED 5 PARTS AGGREGATE • TEE MANIFOLD — • M REINFORCEMENT BARS — . — BY CONTRACTOR DEFORMED • �• • • © • . " `fi STRAINER 12 FINISH WALL FINISH WALL 6" ELECTRIC UTILITY BOX REMOVES DEBRIS SURFACE SURFACE .- m PLAN VIEW REMOVABLE RELIEF MODULAR UNITS WITH � N.T.S. N VALVE SEATS-FOR REMOVABLE CHECK SEATS ECONOMICAL FIELD SERVICE. " AIR-IN/ WATER—OUT 16 LC) FINISHED FLOOR IN 6 " RELIEF VALVE STOCK ROOM _L�v L —N-L i J2 WATER SUPPLY PIPE MANUFACTURER: OASIS WP IF •:a .. •.• .•. -.• d• .• A I I I Z ( REQUIRED) NO HUB WITH... HUB AND SPIGOT WITH » a a MODELS. PBMSL (NO SUBSTITUTIONS} (FULL'SIZE DRAIN SHALL e . a. * �. a ACCESS COVER COVER PLATE I I I I I I a DISCHARGE TO GRADE. • . '• a ... - '° a •'• - a' I� 1-1/0 MIN. .a LIQUID ...� LEVEL '. . I ARCHITECT WATER COOLER DETAILK�4BACK FLOW PREVENTER DETAIL WALL CLEAN OUT DETAIL 4, a P-6 SCALE: N.T.S. HOWELL BELANGER CASTELU ARCHiTECT3.P.C. a .• � P-6 SCAL.E. N.T.S. P 6 :SCALE. N.T.S. 36 West 251n street,14th Floor I Newv Yak,New York 10010 dd RI ad 212-647-0011 e FAX-647-0022 3 10" 4'-2" 4'-9" STRUCTURAL ENGINEERING CONSULTANT 4" PVC DOUBLE ° • TEE MANIFOLD HA'WKSiINORTH BIBB INC. 1 " 1 " . 6513road Street Boston,Massachusetts 02109 617.426 4250 FAX.426.4241 d B d � LEAD FLASHING TURNEID GALVANIZED RISER DOWN INTO VENT PIPE M E P CONSULTANT " SUPPORT (TYP.) VENT STACK HAROLD ROSEN ASSOCIATES INTERIOR TO BE LINED < THRU ROOF. US Eighth Avenue,17th Floor GREASE INTERCEPTOR WITH COAL TAR EPDXY FLASHING AND 12" NewYork,NewYork 10018 FLUID CAPACITY 1000 GALLONS (OPTIONAL) COUNTER FLASHING, 2" 212-594-7601 CONTRACTOR TO SUBMIT SHOP DRAWINGS FOR REVIEW � *USE BRASS FINISH. ' FAX-594-7864 MANUFACTURED BY ROTONDO OR ON NOTE. ' !IRON FERRULE WITH WHEN EVER IN SALES OR ELEVATION . iOFFICE AREA. APPROVED EQUAL MODEL #G.T. 6x6-1 N.T.S. 1 GREASE TRAP CONSTRUCTION SHALL BE COORDINATED WNTH METAL COUNTERSUNK FINISH STRUCTURAL ENGINEER FOR HEAVY TRAFFIC CONDITIONS. SCREW PLUG GRADE ROUND FINISHED TOP FLOOR - h a ALL INVERTS OF PIPING & DIMENSIONS OF GREASE TRAP ,.. . • • . ..a .. a a • .` �-• •, •', ,. ,. •. . TO BE COORDINATED WITH G.C. IN FIELD BEFORE CONSTRUCTION. < • ALL FINAL DIMENSION SHALL BE COORDINATED WITH SHOP R DRAWINGS. SLEEVE ROOF CONSTRUCTION COMPACTED AS REQUIRED, CAULK AIRTIGHT EARTH EARTH ADJUSTABLE CLAMPING FILL COLLAR INCREASER WHEN REQUIRED. 1 EXTERIOR GREASE TRAP DETAIL CAST IRON HUB JOINT HUB JOINT STACK APPROX. P-6 SCALE: N.T.S. APP� X. ( } <. - _ -¢-- VENT STACK . .W SANITARY TEE NO TE: 1. SIZE OF OPENING IN C REFER TO FLOOR N ROOF DECK TO BE PLAN FOR MAIN SIZE. SANITARY WASTE PIPE AS SMALL AS POSSIBLE. COORDINATE WITH STRUCTURAL DRAWINGS. 2, FOR ROOF CONSTRUCTION TYPE REFER TO ARCHITECTURAL DRAWINGS. TWO WAY CLEAN OUT DETAIL 7 FLOOR CLEAN OUT DETAIL $ VENT STACK DETAIL P-6 SCALE- N.T.S. P-6 SCALE: N.T.S. P-6 SCALE: N.T.S. Barnes&Noble Bookstore Cape Cod Mall Hyannis, Massachusetts 2ND FL©OR .CL�aQo `moo Project Number 98036 n Store Number Pending 1/2" WATER LINE TO FIXTURE 1 1 f2" SUMP PUMP DISCHARGE FROM ELEVATOR PIT. REFER TO FLOOR PLAN FOR CONTINUATION. TRAP PRIMER, JAY R SMITH UNION (SHOWN)` OR PLUMBING MODEL 2699 FLANGED CONNECTION DETAILS "UBMERSIB SUMP PUMP;� "� FINISHED FLOOR T FEDERAL ,MODEL 1 1/2P - 1 f 4 - 4. 10 GPM 0 19 FT. DISCHARGE - - HEAD. 1 r4 HP MOTOR 120'V.1 PH. M 6 0" STRAINER �` MAXIMUM — a WITH WATERPROOF POWER CABLE AND INTEGRAL FULLY SUBMERS IBLE REMOVABLE GRAT E 4 !Y CH. 1 2 WATER _LINE � FLOAT SWITCH. r I ° o HUB JOINT — — _ Q o —� FINISHED FLOOR SHUT OFF VALVE EARTH l FILL FLOOR DRAIN WITH CHECK VALVE Submission ® DEEP SEAL TRAP Su �skxt Data yp UNION - I SUPPORT ISSUED FOR BID/D.O.B./L.L. 3 APR 01 REDUCER GAS DEEP SEAL AT THIS ° ° ADDENDUM#1 18 APR Ol ° ° o°°� ° ,oc��`o°t VALVE " " POINT P TRAP ADDENDUM#5 9 MAY 01 ' / oo 0 4C 2 X2 X2,DP.ELEVATOR SUMP o°a <� GAS - FIRED PIT SEE STRUCT. DWGS. <o v _ EQUIPMENT ALL FLOOR'DRAINS SHALL HAVE DEEP o��9v9 SEAL TRAPS WITH A MINIMUM 4" WATER SEAL. Drawing No. Pb TYP. FOR AL.L FLOOR DRAINS �ZN OF 414,y AND FLOOR SINKS. 9�yG oUD s 9 T A!P PRIMER DETAIL 1° NATURAL GAS CONNECTION DETAIL �, FLOOR DRAIN DETAIL 2 6d 2 ELEVATOR PIT SUMP PUMP DETAIL � P-6 -_ SCALE: N.T.S. P-6 SCALE: N.T.S.' P-6 SCALE: N.T.S. �-6SCALE: N.T.S. NAL. Seal nature Engineer Harold M.Rosen CerMcation No 22464 meeapkax�aank�tnrner�fofea�ec�,ax�oprapeitlrofiha pra,[.cttd�lp�nwr�hw�b.prouwad Cearera rcirdrac�or to valy d cond�u as amerran�ad ns pwNm Maap=fWd db*npod 1oih.Ar prW10 U»0WWW ~atGWwalk Store city.State Store No.Pending I l I �u � I i 1.2 2 i 34 4.2 W12 Wii W5 I ( I I I BARNES&ROBLE BOOKSELLERS C, I I I I I I I I I I I — —— — — — I H W NEW GAS SERVICE, PRESSURE REGULATOR, AND METER AS PER UTILITY Co. REQUIREMENTS. (1850 MSH TOTAL GAS INPUT) TOR DOWN TO f 0 RY S 1' " ABOVE E DOWN TO GRADEFREEZE WALLC.W.ANT. SPILL 8" OVERFLOW \ / \ II \ \ / // < I // /\ I REFER TO ENLARGED I , I I STORM TO GRADE \ / \ PLANS DWG. P-4 FOR 4" SANITA�Y ABOVE CEILING. WORK IN THIS AREA. 1O" STORM PIPING BELOW GRADE. REFER TO IENLARGED PLAN I 2 INSULATED C.W. PIPING CONTINUATION. REFER TO L DINGS. FOR DWG. P-3 I FOR CONTINUATION. AS HIGH AS POSSIBLE. - - - - - -- - _ - - - - - - - - - - - 1 ! � o FT i o - 1 ❑ LJ "'� O° i I SPRINKLER SERVICE AND BAGKFLOW \ \/ I CODP & i I I I rl I PREVENTER BY SPRINKLER CONTRACTOR. ti. 2 INSULATED C.W. I i� i,r O \ I PIPING ABOVE CEILING \ 1 ;❑j AS HIGH AS POSSIBLE. COWP — ----� �I li I\ f`g�� 4 �� --- I — L L FIRE ruu x s, - - - ❑._❑ — M, WTR BD 4 SANITARY DOWN TO ❑ o 'ODP I 10" PRIMARY STORM BELOW FLOOR SLAB. I I 3" I PIPING BELOW SLAB. I 1 1 1/2" SUMP UMP L---------------u I I O DISCHARGE DOWN TO NEW 2" DOMESTIC WATER SERVICE. ARCHITECT j I i i "�•� �N+—BELOW FLOOR SLAB. I °-, - REFER TO CIVIL DINGS. FOR CONTINUATION. � I I ❑ HOWELL BEIANGER CASTEW ARCHITECTS,P.C. I 4" SANITARY BELOW I — NEW WATER METER AND 36 West 25th Street,1 th Floor { BACKFLOW PREVENTER NewYork,NewYork 10010 I I I I I FLOOR SLAB. P I I „ AT 1/4" PER F dT.9REQUIAS RER UTIUTY Co.EM NTS. REFER 212-647-0011 f 2 C.W. UP TO SECOND FAX-647-0022 FLOOR. REFER TO ENLARGE I 8" PRIMARY STORM i I TO DETAIL DWG. P-6. I ( CONTINUATION. �CD F R OW ! 1 1/ " S M U P DI E � II I_� ' i PLAN DWG. P-3 FOR I DO OM I U T AB LI G STRUCTURAL ENGINEERING CONSULTANT f G �FFIC I � i M 8" SECONDARY STORM i I I PITCH PIPING AT 1/8M I f PIPING AT CLG. HAWKSWORTH BIBS INC. u PER FOOT {TYPICAL) I I ❑_❑-❑❑-= I 65 Broad Street ❑ 8" SECONDARY STORM SUMP PUMP IN PIT. Boston,Massachusetts 02109 ( e - - - - - UP TO 2nd FLOOR - - y REFER TO DETAIL DWG. P-6. 617.426 4250 - - - - ` �L —0c _ II � - - - -- - - - - - -I 1 - Dc — J 4" PRIMARY STORM I I 4" GAS PIPING UP -- - ~\ ` I M E P CONSULTANT I ( I I I I ( I { I PING A OVE CL I ' HAROLD ROSEN ASSOCIATES I I I TO 2nd FLOOR I ! 4" GREASE WASTE ❑ `` US EV th Avenue,17th Floor I PIPINGBELOW FLOOR N w Y N Y 1 1 I I I I I Ij e ork ew ork 00 8 AT 1 PITCH PIPINGHSLAB. I [� I 1 212-594-7601 I 4" PER F dT. I - - - - - -I I I I IEj FAX-594-7864 I I I I { �- — — — — — — — — — — - a�l I 3/4" INSULATED C.W. PIPING IAB'OVE CEILING AS HIGH AS — — — — — — — i CODP ---- ------ I ------- ------ -- ---------- I I (POSSIBLE. I I I I o ODP D 0 v9 S 0 UOR 0 r o I I I I i I 1 i 1 I I y 4" IMAOY — -------- TOR PI~�ING II _ BOVE G II l 0 N J 0 d o I' I ---------- 11 T FINISHED I I FLOOR I I II I ELEV. = 45.0 I — — — — - — — — — — — — ❑ I ! I _ _ I 4" UP TO OVE LOW ❑ I I I I I DRAIN ON L ROOF i I 7:k I I { I I I I ❑❑ ,I I ' I 4" SECONDARY STORM ❑ �❑ { I — - - - - - -{ I G. PIPING ABOVE CL <) 4" UP OF— ' O DRAIN �_---��--- { ROOF a I I I I II I - - i - - - - -1 - - - - I - - - - ❑ 3/4" C.W. DOWN TO NON-FREEZE WALL I' I I (HYDRANT. ' I t-----III---- I-----ilk-- ---J WB I I I I I I ' II I i _ Barnes& Noble Bookstore 4" SECONDARY S�ORM ❑ ° GODP � � 1 , , ul �__-� I I DOWN TO t 1 -0 ABOVE o ODP Cape Cod Mail GRADE. I I i I i f-----I II Hyannis, Massachusetts SPILL 4" OVERFLOW ---i STORM TO GRADE �. ---- I 1 i I StorProject Number Pending Number 98036 I I �-- ---------------� -----------------� I I _ W ❑ ❑ - - — - - — - - -�- - _ — I I I I I I I I I I I I IV 1 ❑� I I 1 I --�----------�J � � FIRST FLOOR I -- ------------- ---------------- p PLAN 2" RELIEF VENT I 0 I DROP TO MEET INVERT I PLUMBING PLAN OF SITE SANITARY. ° C°) O PROVIDE GRADE CLEAN OUT. I ' I I GRADE C.O. L 4" GREASE WASTE DROP INVERT E IEV. i AND CONNECT TO 6" i3. W13 cvw 11.r 11. 6W1, SANITARY SEWER. IN = 37. 5 I 2 2.3 T 4" FAI (� q F �i 5.4 1000 GALLON EXTERIOR - GREASE INTERCEPTOR. INVERT ELEV. 6" UNDERGROUND SANITARY REFER TO DETAIL DWG. P-6. OUT = 37.6' SEWER. REFER TO CIVIL DINGS. Submission Date FOR CONTINUATION. ISSUED FOR BID/D.O.B./LL 3 APR 01 - ADDENDUM#1 18 APR 01 ADDENDUM#6 09 MAY 01 1 First Floor Plumbing Plan ADDENDUM#7 28 MAY 01 P-1 SCALE: 1/8"=1,'-0" Drawing No. p I ZN OF M,gSS �� 9cyG I S o o. 64 RFGI ER S�0 Seal re Engineer Harold M.Rosen Certlflcatkm No 22464 nee r�x as m na�una,r+�r,e�e ma r»ap�y or ma 6e�raihadortow�ycroa�anaraamerraxatme I" a oa�,o.��,crb.raomaam.�raraa�laa - U�soonrr�emerrtotanywwlc Store City,State Store No.Pending 96