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FOGO BRAZILIAN - FOOD
l I FOG® BRAZILI_AN 43 Iya'nnJu h Rd, HY � E • Town of Barnstable BOARD OF HEALTH John T. Norman Board of Health Donald A.Gaudagnoli,M.D. � � rac F.P.(Thomas)Lee, Maw Daniel Luczkow,M.D. Alt. $ 6,19. ,� 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: 648 Issue Date: 01/01/2022 DBA: FOGO BRAZILIAN BBQ OWNER: BRASILIA FOODS LLC. Location of Establishment: 43 IYANNOUGH RD HYANNIS„ MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 63 OutdoorSeating: 20 Total Seating: 83 FEES FOOD SERVICE ESTABLISHMENT: $300.00 YEAR. 2022 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2022 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: MOBILE-ICE CREAM: Qn FROZEN DESSERT: Thomas A. McKean, IRS, CHO, Health Agent FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: MUST POST VARIANCE LETTER, 2/14/12 Granted a toilet facility variance with the condition of no more than 83 seats. t For Office Us Initials: Town of Barnstable Date Paid Amt I'd$ •AMSPABM I Inspectional Services � q �'� `D 16JQ a`� Public Health Division Check# i T LP Thomas McKean, Director 200 Main Street,Hyannis, MA 02601 Office: 508-862-4644 Fax: 508-790-6304 APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE.IO�, Q so�N NEW OWNERSHIP RENEWAL NAME OF FOOD ESTABLISHMENT:�� 1 l��L�C'j �M r VIO W K1�7Z)Mq N ADDRESS OF FOOD ESTABLISHMENT: 0 V m f nw ilp m MAILING ADDRESS(IF DIFFERENT FROM ABOVE): c� E-MAIL ADDRESS: VVSO,V V V 1:+VjQy p V�I'l •ruQ M, TELEPHONE NUMBER OF FOOD ESTABLISHMENT: TOTAL NUMBER OF BATHROOMS: 3 WELL WATER: YES NO__e ... (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: SEASONAL: DATES OF OPERATION: / / TO NUMBER OF SEATS: INSIDE: OUTSIDE: TOTAL: SEATING: MUST OBTAIN A COMMON VICTUALLER'S LICENSE FROM LICENSING DIV. ***OUTSIDE DINING REMINDER*** OUTSIDE DINING,MUST BE APPROVED BY THE HEALTH DIV.AND LICENSING AND MEET OUTSIDE DINING REQUIREMENTS. IS WAIT STAFF PROVIDED FOR OUTSIDE DINING? IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S)? TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW) FOOD SERVICE RETAIL FOOD-ONLY required for TCS foods(foods requiring refrigeration/freezer) BED&BREAKFAST CONTINENTAL BREAKFAST ` COTTAGE FOOD INDUSTRY(formerly residential kitchen) MOBILE FOOD FROZEN DAIRY DESSERT MACHINES ... (MONTHLY LAB ANALYSIS REQUIRED) CATERING... (CATERING NOTICE REQUIRED BEFORE EVENT(SEE PAGE#2) *** SEASONAL, MOBILE & NEW FOOD ONLY*** REQUIRED TO CALL HEALTH DIV.FOR INSPECTION PRIOR TO PERMIT BEING ISSUED PLEASE CALL 508-862-4644 Q:\Application FormsTOODAPP 2020.doc OWNER INFORMATION: c, FULL NAME OF APPLICANT L�Z.��N j`/ SOLE OWNER: YES/ of D.O.B OWNER PHONE# ADDRESS_SZ�A (Y1F1' �4 tw ) 'fRAQ\) Ni NROW mP� 7 CORPORATE OWNER: CORPORATE ADDRESS: PERSON IN CHARGE OF DAILY OPERATIONS: List(2) Certified Food Protection Managers AND at least(1)Allergen Awareness Certified Staff All FOOD ESTABLISHMENTS must have 1 Certified Food Protection Manager PER SHIFT. **ATTACH COPIES OF CERTIFICATES** The Health Div. will NOT use past years' records. You must provide new copies and POST THE CERTIFICATES at your food establishment. Certified Food Managers Expiration Date Allergen Awareness Expiration Date 1. 2. �1 'SV� \N\3 W SIGNATURE O ANT DATE ***FOOD POLICY INFORMATION*** SEASONAL FOOD SERVICE: All seasonal food establishments,including mobile trucks must be inspected by the Health Div. prior to opening!! Please call Health Div. at 508-862-4644 to schedule your inspection. Please call at least(7)days in advance. FROZEN DAIRY DESSERTS: Frozen desserts must be tested by a State Certified lab prior to opening and monthly thereafter, with sample results submitted to the Health Div. Failure to do so will result in the suspension or revocation of your Frozen Dessert Permit until the above terms are met. CATERING POLICY: Anyone who caters within the Town of Barnstable must notify theTown by fax or mail prior to catering event. You must complete a catering notice found at http://www.townofbarnstable.us/healthdivision/applications.asp. OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. NOTICE: Permits run annually from January 1 st to Dec. 3 1"each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC 1 st. Q\Application FormsTOODAPP REV3 2019.doc °F. r TOWN OF BARNSTABLE HEALTH INSPECTOR,s Establishment Name: Date: '1' Page: of v� °kti OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30 A.M. BARNSTABLE. ` 200 MAIN STREET 3:3o-a:3o P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified MONHYANNIS,MA 02601 58-8 08-8 -FRI.62-4644 No Reference R-Red Item PLEASE PRINT CLEARLY„ fFD MP�� FOOD ESTABLISHMENT INSPECTION REPORT Name Date 1 Tyne of T e ns ecti n '\) 1� eration Routin - Address � Risk d . e-inspection Level t- Retail Previous Inspection Telephone Residential Kitchen Date: �- c 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) ❑ c F FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands �Z p ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures I ❑ 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 H$P ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories LO T\\ \ Violations Related to Good Retail Practices(Blue Item-sl Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) 1-2 ` Corrective Action Required: N_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. B=One critical violation and less than 4non-critical violations re g 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If if no critical violations observed,4 to 6von-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have aright to a hearing. Your request must C=2 critical violations and less than i non-critical. . f critical water,sewage back-up,infestation of rodents or insects,or lack of )( ) be in writing and submitted to the Board of Health at the above address violations observed,7 to anon-critical violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials (FC-7 590.008 9 violation,4 to 8non-critical violations=C. 29.Spec i Requirements (590.009) within 10 days of receipt of this order. 30.Vth PATE OF RE-INSPECTION: Inspecto s g re 31. ster 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: 1r �� I Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N , hro� QamQ�Y�J 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'F/45°F EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers*7-102.11 Common Name-Working Containers 590.004(F) * 2 590.003(C) Responsibility of the Person-in-Charge to Other* * 3-501.16(A) Hot PHFs Maintained At or Above 140°F Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130'F* Applicants* 3-302.11(A) Food Protection* 7-201.11 Separation-Storage*g 20 Time as a Public Health Control 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 7-202.11 Restriction-Presence and Use* 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.004 11 Variance Re uirements 590.003(G) Reporting by Person in Charge* 3-304.11 Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions* ( ) q Contamination from the Consumer 3 590.003(D) I Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Rrated or of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition ofAdulterated or Contaminated � ) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources g Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Warewashin Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetical] Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* y P 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(1)(2) Eggs-155'F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System* gg Not Otherwise Processed to Eliminate Equipment* 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Effective I/Irzool 4-602.11 Cleaning Frequency of Utensils and Food Animals-155'17 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 Ruast-130°F 121 min Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) I Ratites,Injected Meats-155'17 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 4-703.11 Methods of Sanitization-Hot Water and 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS Stuffing Containing Fish,Meat,Poultry or 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* g g � 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- * Ratites-165'F 15 sec* in mobile food,temporary and residential Sources 8. P �' 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165'F* foodborne illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145'F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding Requirements.practices should be debited under#29-Special 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165'17 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 * 3-301.12 Preventing Contamination When Tasting* 3-403.11 C Commercial] Processed RTE Food-140°F* (Blue Items 23-30) 3-201.11 Package Integrity ( ) y Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3 403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 16 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 13 Handwashing Facilities 3-501.1 A CoolingCooked PHFs from 140°F to 70'F 3-202.18 Shellstock Identification � ) Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41'F/45'F P 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 128. 1 Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 129. 1 Special Requirements 1009 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.590Forrnback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. oF. row TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: Date: / Page: of OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30 A.M. BARNSTABLE. • 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified a3q. tee$ HYANNIS,MA 02601 MON.-FRI. No Reference R-Red Item PLEASE PRINT CLEARLY . 508-862-4 A4 FOOD ESTABLISHMENT INSPECTION REPORT Name Date /� Tyue of e I s ection O e a ion C Routin - Address Risk 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 a(PIC) Time Bed&Breakfast HACCP , �- In: Other Inspector Out: - Each violation checked requires an explanation on the narrative page(s)-and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ C%!. FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ^�JY�` ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑20.Time As a Public Health Control ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HSP' ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations V I I 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. fii oluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction:Based on an inspection today,the items ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and.Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations B=One critical violation and less than 4 non-critical violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If Seriously Critical Violation t F is scored automatically if: la hot 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than i non-critical. If no critical ' water,sewage back-up,infestation of rodents or insects,or lack of )( ) be in writing and submitted to the Board of Health at the above address violations observed,7 to 8von-critical violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials (FC-7 590.008 9 violation,4 to 8 non-critical violations=C. 29.Special Requirements (590.009) within 10 days of receipt of this order. 30.Other PATE OF RE-INSPECTION: Inspecto s ure Pri 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Signature Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N ���.1.�, Dumpster Screen? Y N 1 Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs 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 Triiiic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45'F EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 2 590.003(C) Responsibility of the Person-in-Charge to Other* * 3-501.16(A) Hot PHFs Maintained At or Above 140°F 7-102.11 Common Name-Working Containers Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F* Applicants* 3-302.11(A) Food Protection* 7-201.11 Separation-Storage*g 20 Time as a Public Health Control 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 7-202.11 Restriction-Presence and Use* 3-501.19 Time as a Public Health Control*Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.004 11 Variance Re uirements 590.003(G) Reporting by Person in Charge* 3-304.11 Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions* ( ) q Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* T v 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 Hermetical] Sealed Container* Sanitization ewa erasures* Raw Seed Sprouts Not Served Y P 7-206.13 Tracking Powders,Pest Control and * 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 18 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145F 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* sg°"°t rnrzoor 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan I Contact Surfaces of Equipment* Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and � Stuffing Containing Fish,Meat,Poultry or 590.009(A)-(D) Violations of Section 590.009(A)-(D)imcater- 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* * Ratites-165°F 15 sec* in mobile food,temporary and residential Sources � g. P �' 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodborne illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special Requirements. 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3-403.11 C Commercial] Processed RTE Food-140°F* (Blue Items 23-30) 3-202.11 Package Integrity O Y Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 13 Handwashing Facilities 3-501.14 A CoolingCooked PHFs from 140°F to 70°F 3-203.18 Shellstock Identification ( ) Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 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 3-002.12 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 HACCP Plans 6 .008 -301.12 Hand Drying Provision 29. Special Requirements 00 3-502.11 Specialized Processing Methods* 30. 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. 1 . t � Town of Barnstable BOARD OF HEALTH ,, John T.Norman Board of Health Donald A.Gaudagnoli,M.D. IMAM °ADIA Paul J.Canniff,D.M.D. :SAW F.P. Thomas Lee Alternate 200 Main Street, Hyannis, MA 02601 Phone: (508) 862-4644 Fax: (508)790-6304 www.townofbarnstable.us Permit to Operate a Food Establishment In accordance with regulations promulgated under authority of 105 CMR 590.000 M.G.L. Chapter 94 Sections 305A, 3056, 146, 189 and 189A; Chapter 111, Sections 5 and 127A, a permit is hereby granted to: Permit No: 648 Issue Date: 01/01/2021 DBA: FOGO BRAZILIAN BBQ OWNER: BRASILIA FOODS LLC. Location of Establishment: 43 IYANNOUGH RD HYANNIS„ MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 63 OutdoorSeating: 20 Total Seating: 83 FEES FOOD SERVICE ESTABLISHMENT: $300.00 YEAR. 2021 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2021 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: MOBILE-ICE CREAM: Q/ FROZEN DESSERT: Thomas A. McKean, IRS, CHO, Health Agent FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: MUST POST VARIANCE LETTER. 2/14/12 Granted a toilet facility variance with the condition of no more than 83 seats. For Office Us nly. Initials: Town of Barnstable l Inspectional Services Date.Paia 2� Amt Pd$! Public Health Division check# lO VOL C. t Thomas McKean, Director 200 Main Street, Hyannis,MA 02601 Office: 508-862-4644 Fax: 508-790-6304 ` APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE NEW OWNERSHIP RENEWAL NAME OF FOOD ESTABLISHMENT: Il FOO Y-) U3Z FM VI 1 WIN (X q6sADDRESS OF FOOD ESTABLISHMENT: y MAILING ADDRESS(IF DIFFERENT FROM ABOVE): E-MAIL ADDRESS: �J)yC;�j \J)p vs T) rn TELEPHONE NUMBER OF FOOD ESTABLISHMENT: TOTAL NUMBER OF BATHROOMS: t WELL WATER:YES NO ;S ... (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: SEASONAL: DATES OF OPERATION: / / TO NUMBER OF SEATS: INSIDE: OUTSIDE:Z_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 QAApplication FormsTOODAPP 2020.doc N OWNER INFORMATION: 9 FULL NAME OF APPLICANT SOLE OWNER: YES/e _ D.O.B01 . 'g OWNER PHONE # ADDRESS St �` Wt710b �.N 1�1*mo y 111 1PO V0 10 Z477�p CORPORATE OWNER: CORPORATE ADDRESS: PERSON IN CHARGE OF DAILY OPERATIONS: List(2) Certified Food Protection Managers AND at least (1)Allergen Awareness Certified Staff All FOOD ESTABLISHMENTS must have 1 Certified Food Protection Manager PER SHIFT. **ATTACH COPIES OF CERTIFICATES** The Health Div. will NOT use past years' records. You must provide new copies and POST THE CERTIFICATES at your food establishment. Certified Food Managers Expiration Date Allergen Awareness Expiration Date IX/ 1. \X\N um\�JQ 0a/ yob /0 2.�WXr\NYPVh N�WV�s d M Zb o SIGNATURE PPLICANT DATE ***FOOD POLICY INFORMATION*** SEASONAL FOOD SERVICE: All seasonal food establishments,including mobile trucks must be inspected by the Health Div. prior to opening!! Please call Health Div.at 508-862-4644 to schedule your inspection. Please call at least(7)days in advance. FROZEN DAIRY DESSERTS: Frozen desserts must be tested by a State Certified lab prior to opening and monthly thereafter, with sample results submitted to the Health Div. Failure to do so will result in the suspension or revocation of your Frozen Dessert Permit until the above terms are met. CATERING POLICY: Anyone who caters within the Town of Barnstable must notify theTown by fax or mail prior to catering event. You must complete a catering notice found at h_ttp://www.townofbarnstgble.tis/healthdivision/api)lications:asp. OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. NOTICE: Permits run annually from January 1st to Dec.3 1"each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC 1st. Q:\Application FormsTOODAPP REV3-2019.doc. I 5 Town of Barnstable BOARD OF HEALTH t John T.Norman Board OI Health Donald A.Gaudagnoli,M.D. BARf38Td11tE. Paul J.Canniff,D.M.D. 1e 9. 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, 30513, 146, 189 and 189A; Chapter 111, Sections 5 and 127A, a permit is hereby granted to: Permit No: 648 Issue Date: 12/10/2019 DBA: FOGO BRAZILIAN BBQ OWNER: BRASILIA FOODS LLC. Location of Establishment: 43 IYANNOUGH RD HYANNIS, MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 63 OutdoorSeating: 20 Total Seating: 83 FEES FOOD SERVICE ESTABLISHMENT: $300.00 YEAR. 2020 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2020 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: MOBILE-ICE CREAM: Q� FROZEN DESSERT: Thomas A. McKean, RS, CHO, Health Agent TOBACCO SALES: FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: MUST POST VARIANCE LETTER. 2/14/12 Granted a toilet facility variance with the condition of no more than 83 seats. r f�� a For Office U. Initials:_ Town of Barnstable Date Paid �°;'"1 Amt Pd$ • enwvsrnsi.e. : . Inspectional Services Z93 � . P� MAW. q_ ,�$ Check# ; �FDMA�A Public Health Division ,_. Thomas McKean, Director Lor f��(�(� 200 Main Street,Hyannis, MA 02601 / { '" ti Office: 508-862-4644 Fax: 508-790-6304 APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE NEW OWNERSHIP RENEWAL NAME OF FOOD ESTABLISHMENT:N\ Vb& ADDRESS OF FOOD ESTABLISHMENT: MAILING ADDRESS(IF DIFFERENT FROM ABOVE): E-MAIL ADDRESS: ��V� � �' ul➢ TELEPHONE NUMBER OF FOOD ESTABLISHMENT: TOTAL NUMBER OF BATHROOMS: y► WELL WATER:YES NO ... (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL:X— SEASONAL: DATES OF OPERATION:_/ /_ TO NUMBER OF SEATS: INSIDE:)S&' _ OUTSIDE: Q�j TOTAL: �o SEATING: MUST OBTAIN A COMMON VICTUALLER'S LICENSE FROM LICENSING DIV. ***OUTSIDE DINING REMINDER*** OUTSIDE DINING MUST BE APPROVED BY THE HEALTH DIV.AND LICENSING,AND MEET OUTSIDE DINING REQUIREMENTS. IS WAIT STAFF PROVIDED FOR OUTSIDE DINING? IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S)? TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW) FOOD SERVICE RETAIL FOOD-ONLY required for TCS foods(foods requiring refrigeration/freezer) BED&BREAKFAST CONTINENTAL BREAKFAST COTTAGE FOOD INDUSTRY(formerly residential kitchen) MOBILE FOOD FROZEN DAIRY DESSERT MACHINES ... (MONTHLY LAB ANALYSIS REQUIRED) CATERING ... (CATERING NOTICE REQUIRED BEFORE EVENT(SEE PAGE#2) *** SEASONAL,MOBILE & NEW FOOD ONLY*** REQUIRED TO CALL HEALTH DIV FOR INSPECTION PRIOR TO PERMIT BEING ISSUED PLEASE CALL 508-862-4644 Q\Application FormsTOODAPP 2020.doc OWNER INFORMATION: ` 1 FULL NAME OF APPLICANT SOLE OWNER: YES/@ D.O..B� OWNER PHONE#�1� ADDRESSS�� VAQZ�0 5y �—V CORPORATE OWNER: (Gi$i G ' CORPORATE ADDRESS: Qti �'Y� - 'r �j PERSON IN CHARGE OF DAILY OPERATIONS: , List(2) Certified Food Protection Managers AND at least (1)Allergen Awareness Certified Staff All FOOD ESTABLISHMENTS must have 1 Certified Food Protection Manager PER SHIFT. **ATTACH COPIES OF CERTIFICATES** The Health Div. will NOT use past years' records.You must provide new copies and POST THE CERTIFICATES at your food establishment. Certified Food Managers Expiration Date Allergen Awareness Expiration Date i 10% 04 SIGNATU PL CANT DATE ***FOOD POLICY INFORMATION*** SEASONAL FOOD SERVICE: All seasonal food establishments,including mobile trucks must be inspected by the Health Div. prior to openine!! Please call Health Div.at 508-862-4644 to schedule your inspection. Please call at least(7)days in advance. FROZEN DAIRY DESSERTS: Frozen desserts must be tested by a State Certified lab prior to opening and monthly thereafter, with sample results submitted to the Health Div. Failure to do so will result in the suspension or revocation of your Frozen Dessert Permit until the above terms are met. CATERING POLICY: Anyone who caters within the Town of Barnstable must notify theTown by fax or mail prior to catering event. You must complete a catering notice found at http://www.townofbarnstable.us/healthdivision/al)plications.asp. OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. NOTICE: Permits run annually from January 1 st to Dec. 3I't each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC 1st. Q\Application FormsTOODAPP REV3-2019.doc pox Town of Barnstable BOARD OF HEALTH Paul J Canniff,D.M.D. Board of Health Donald A.Gaudagnoli,M.D. aARNSTABLL John T.Norman F.P.200 Main Street, Hyannis, MA 02601 Thomas Lee Alternate °lnw�a�a Phone: (508) 862-4644 Fax: (508)790-6304 www.townofbarnstable.us Permit to Operate a Food Establishment In accordance with.regulations promulgated under authority of 105 CMR 590.000 M.G.L. Chapter 94 Sections 305A, 305B, 146, 189 and 189A; Chapter 111, Sections 5 and 127A, a permit is hereby granted to: Permit No: 648 Issue Date: 12/20/18 DBA: FOGO BRAZILIAN BBQ OWNER: VINCENT D'OLIMPIO Location of Establishment: 43 IYANNOUGH RD HYANNIS MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 63 OutdoorSeating: 20 Total Seating: 83 FEES _ FOOD SERVICE ESTABLISHMENT: $300.00 YEAR. 2019 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2019 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: ---- — — - - - MOBILE-FOOD: MOBILE-ICE CREAM: Q� FROZEN DESSERT: Thomas A. McKean, RS, CHO, Health Agent TOBACCO SALES: FOR ESTABLISHMENTS WITH SEATING: i PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: MUST POST VARIANCE LETTER. 2/14/12 Granted a toilet facility variance with the condition of no more than 83 seats. FINE Toyer Initials: • Town of Barnstable • Date Paid h I Amt Pd$T []� • MAS& • Inspectional Services rFo �a Public Health Division Check# I10 Thomas McKean, Director 200 Main Street, Hyannis,MA 02601 Office: 508-862-4644 Fax: 508-790-6304 APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE ��,�� NEW OWNERSHIP RENEWAL NAME OF FOOD ESTABLISHMENT: RII�QIQ ADDRESS OF FOOD ESTABLISHMENT: MAILING ADDRESS(IF DIFFEREENNT FROM, ABOVE): E-MAIL ADDRESS: TELEPHONE NUMBER OF FOOD ESTABLISHMENT: (0 �l TOTAL NUMBER OF BATHROOMS: WELL WATER: YES NO Y ... (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: SEASONAL: DATES OF OPERATION: / / TO NUMBER OF SEATS: INSIDE: OUTSIDE: &fj_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) TOBACCO SALES ... (ANNUAL TOBACCO SALES APPLICATION REQUIRED) *** SEASONAL,MOBILE & NEW FOOD ONLY*** REQUIRED TO CALL HEALTH DIV.FOR INSPECTION PRIOR TO PERMIT BEING ISSUED Q:\Application FormsTOODAPPREV2018.doc - --- --------- A PLEASE CALL 508-862-4644 OWNER INFORMATION: ,-� r� ` +� FULL NAME OF APPLICANT ri L4v V U `v�-V1 L V ':1 (� Q SOLE OWNER: YES/NO,s� D.O.B OWNER PHO ADDRESS F7� �L7�`Q -D �..� ` � V , IN CORPORATE OWNER: 1 Fl ERAL ID NO. CORPORATE ADDRESS: PERSON IN CHARGE OF DAILY OPERATIONS: List (2) Certified Food Protection Managers AND at least (1) Allergen Awareness Certified Staff All FOOD ESTABLISHMENTS must have 1 Certified Food Protection Manager PER SHIFT. **ATTACH COPIES OF CERTIFICATES** The Health Div. will NOT use past years' records. You must provide new copies and POST THE CERTIFICATES at your food establishment. Certified Food Managers Expiration Dato, Allergen Awareness Expiration Date 1. �'0� 1. � ��0� ✓ail 2. N10)�A �- N��b0Ai ' 1iZ - - SIGNAT CANT DATE ***FOOD POLICY INFORMATION*** SEASONAL FOOD SERVICE:All seasonal food establishments,including mobile trucks must be inspected by the Health Div. prior to opening!! Please call Health Div. at 508-862-4644 to schedule your inspection. Please call at least(7)days in advance. FROZEN DAIRY DESSERTS: Frozen desserts must be tested by a State Certified lab prior to opening and monthly thereafter, with sample results submitted to the Health Div. Failure to do so will result in the suspension or revocation of your Frozen Dessert Permit until the above terms are met. CATERING POLICY: Anyone who caters within the Town of Barnstable must notify theTown by fax or mail prior to catering event. You must complete a catering notice found at http://www.townofbarnstable.us/bealthdivision/applications.asp. OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. TOBACCO ESTABLISHMENTS: All tobacco establishments must complete an Application for Tobacco Sales Permit and Employee Signature Form. NOTICE: Permits run annually from January 1st to Dec.3l't each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATIONS)AND REQUIRED FEES BY DEC I st. QAApplication FormsTOODAPPREV2018.doc VJ-7—:Ca Patricia C.Fraizer(MA,NH&ME) 100 High Street,Suite 810 Michael T.HenryA&NH Law offices Of Y( ) Boston,MA 02110 George D.Kelly(MA&RI) PATRICIA C. FRAIZER Telephone:(617)556-0200 . Daniella Massimilla(MA,NH&ME) Fax:(617)526-0623 Tracey McPeak Morel(MA&RI) Charles E.Miracle(MA) David G.Sullivan(MA&RI) Employees of The Hartford Group of 63 High Street Dennis M.Teravainen(MA,NH&R1) Affiliated Insurance Companies Manchester,NH 03104 Richard G.Whalen(MA&RI) p Tele hone: (603)623-7632 Not a Partnership or Professional Association Fax: (603)623-4435 Request under the Freedom of Information Act September 5, 2018 Via U.S. First Class Mail: Hyannis Health Division Attn: Keeper of Records 200 Main Street Hyannis, MA 02601 RE: Certain Underwriters a/s/o Brasilia Foods LLC v. Integrity Total Service, LLC. et al. Barnstable Superior Court, Civil Action No. 1872 CV 0150 Our File No. Y43LP65570-001 Dear Sir or Madam: Please be advised that I represent Horacio's, Inc., which is a party to the lawsuit referenced above. The fire at issue in the case occurred on December 2, 2016 at the "FOGO Brazilian Barbecue" restaurant located at 39 Iyannough Road in Hyannis. Pursuant to the Freedom of Information Act as amended, I hereby ask the Hyannis Health Division to produce any and all reports, documentation, photographs, video, reports, records, or other materials relating to any food establishment inspections that occurred prior to the date of the alleged fire. Please note that I am particularly inspected in any references to inspections of the hood and/or duct ventilation system. We will pay for any associated copying and/or shipping costs. Kindly forward an invoice for payment if necessary to my attention, which includes a tax identification number. You may reach me with any questions at(617) 217-2962. Thank you. ery truly yours, Dennis M. Terlfavainen �ZIP* ciftrr� ecny� DMT/dmt f . Crocker, Sharon From: Crocker, Sharon Sent: Friday, September 14, 2018 4:02 PM To: 'dennis.teravainen@thehartford.com' Subject: FW: Records Request - FOGO Brazilian BBQ - 39 lyann Rd Hy Attachments: Records Request - FOGO Brazilian BBQ-39 lyann Rd Hy.pdf Atty. Dennis Terravainen , Law Offices of Patricia C. Fraizer 617-556-0200#6 Hello, Please let me know how far back you are looking for inspections. You mentioned the fire was Dec 2, 2016. Are you looking for the prior one or two years? Please let me know. Thank you. Sharon Crocker Administrative Assistant (� t2 V G� 1 f T f' seY;,r re^ � i :. x tw � as ;' t. a � s" 3� x .FN 'x s� �I �1�1P�� �I�B�mI,�J p�f�� THE FOLLOWING IS/ARE THE BEST IMAGES FROM POOR QUALITY ORIGINALS) I A , m / �C(�'J IL DATA tni$f Syr �t� :!1•,�i•��l L Op heck ' r -ISSW Iffr .C•. O'E�'7C f'Ij •, 1� REYovE o . t Ar'• 'i'• W 7C DO El ;.. S'�• r-. I S O ggill 00 IS I cxxxm fo of, -rv? SW FOODSERVICE-EQUIPMENT SCHEDULE FOODSERVICE EQUIPMENT SCHEDULE -- !• REYMKS IRc 110N R S v 1 %MK-TAMA- I MCP R _ 7 1 AUST NCCC a i rIR XWMFI E IIli1Sm1A S NMRCM S S f 1 OE COUX TCP OAS Y 1 Om 1 f 1 CDSSME- [JISiUq a 1 TE STNow S 1 SSLFSIfMm1A ALL EVKM EIDSONC a Jf Au M CAS-FROMM CgSNIC E 1 9UPPIIF5911N c a 1 r W c s 1 Ir IS 1 SERMCE IEDCOU YE]ta j m tW6 VM TABLE ooSTWO '��...' ( f-W I t SC CCJTAL r Y 110RK 11 FOW S1CD1 [gSi1NC (. _ •�� t'� t I 1 SCALE ppTAl I M NC SECVHC UNIT EgSiINO ti �' u 09 1[II SO p 1 S IrCRC FgSRNG - �i 1 514f T 5 14 1 C fl__ t[R .q IS 1 C ANpS6! i - -SPARE NUNSER- (� •`•� ��'•�. W . If t SERNNC CCUNIEA ULK1-a'CIICN , i� �p.� En 17 1 Hot UNIT OR - 1 -M C EpSRNG �• 1J /` 7 �[ 1 5 OMA rOW UNIT CROP-1 '-'� \ V d i S > 11 SN E m SERNLE fLA ICE STptAC SEI �' �j 7 } a - AR f• 1 MA FLUXIs-- 0 A - - E NUNSEN NUY - J �-• �•�-' In S- _ rr - -SPME Nude - - -SPARE rIU110U1 `^ 70 4P NIAIB - NUMBERJ CJC'J V J C II SNK T110 CUIIPMrND1T OosQ71 C 9 1 IEAOKR y .j V i, a 1 9N C PMTYEN [ASTNC SE 1 11 S �...::� ly a 7 SNF1!r OUNim'Y - 9 SCo taH o \ S 1d02 1 UISIIM NK UII 1M0 SI 1 " 1 YO•SR/R [7C5 NO 9 1 lUTIIE C �•'v 1 .�" ��,..... rz V Town of Barnstable , Mass Department of Public Works a pumist p mp stet tie-in modified me hog Aug 24, 12 wre el O new grease tlep pumpUMP bY st at 2114ftd p tied -in Aug 15 , 03 exdsU g gm a hsp 80 Cedar Street 45 lyannough Road yam_ Hyannis Hyannis 55 lyannough Road Hyannis Map Et Parcel 343 05 Map ft Parcel ® 343 05 Plan View 47 Scale: 1"=30' < --- lyannough Road > Addition &Tie - in of Grease Trap at 45 lyannough Road , Hyannis Id January 29, 2012 To Whom It May Concern, This letter authorizes Mark Hansen, to represent me with regard to the Variance Request being put forth for the property located at 55 lyannough Road, Hyannis MA 02601. Regards, + �I Vincent D'Olimpio Owner I f i I FEE NUMBER. THE COMMONWEALTH OF MASSACHUSETTS $100.00 499 TOWN OF BARNSTABLE VE Foods LLC d/b/a, GOL Supermarket .... This is to Certify that...................................................................................................................... 55 I annou h Rd , Hyannis , MA .... y ................................................ �.� .. A SE d at that place only and expires booin said........................................................ ..... - r violatio of Yh l ws of the Commonwealth respecting December 31, 2019 unle s oone suspende s o the licensing of common victuallers. T len�e is issue t wtt�the a th 'i ranted to the licensing � • authorities by General Laws,Chapter I4 pi 4 M. AS& HOURS: 6:00 AM to 9:0o PM Mon-Sat and AD 0 PM Sun RESTRICTIONS: 20 interior seats only n V' In Testimony Whereof,the d ffixed their official signatures. 44f.4 ............. NOT VALID unless issued in •••••• ......•""""'• Licensing ................................. conjunction with a Authorities ......�.................. W Food Service Permit ` / ................ Issue Date: October 7, 2019 THIS LICENSE MUST BE POSTED IN A CONSPICUOUS PLACE UPON THE. PREMISES. EXISTWO IG?'CFIEN AREA 1 � ~ ,u�-,uv _,vim-�:�°"��•-•..s�v=—za ` � I � i it �Zu Al I I r— I i �02 l.�ceu9 r w 6044.0 IlAybszs � 'Q' � ' Ia ,•� �� PROPOSEDy illy Olaf':In1Ca CJ'.Pat•'"— I AREA-60 SEATS LLC. =LlI �, /�i0•D .C EXlSTR1G &1R� SEATS v a.�' �,1• 'a �x DECK AREA-20 SEATS Lzj , F 1, 00 li — -- --- -- ------ - ------ — _.,e x o QJ Ln i � w k4 f ONp IIII , _ rn i i - —3 PROPOSED I ' - � P(ZZAARFA-12SEATJ Lt P o_VAL PROPOSED AP BAKERY/CAFE-20 SEATS 0 �+t i' I t r,i .. �,e-�Ybn-.. u•' r4—.�la w-.a.s•' rv'- /' ....'..... � I -4 — . FO xO�uO.I uy RESTAURW 4 PROPOSEDIAY PW PROPOSED.'•PIZZA PARLOR iY FLAN CI /�\ PROPOSED•BAKERY/CAPE � ....__ ....w... ___ 1. __ "` -- _---- -- --- � --- I Brazilian Market Improvements 39/49/55 Iyannough Road/ Route 2 Hyannis, MA 02601 - c GOL Market PROPOSED Proposed Seating Plan 13AKERYJCAFE-20 SEATS EXISTING GOL MARKET STORAGE ROOM BXISTI4G•dot W,Wh=RE9- EX(S37ti(i GQi:"MARKET'=N.LG. F' Bellaire, Dianna From: Bellaire, Dianna Sent: Tuesday, February 25, 2020 12:03 PM To: Desmarais, Donald Cc: McKean, Thomas; Flynn, Margaret Subject: GOL Market/ FOGO Importance: High Tracking: Recipient Read Desmarais,Donald McKean,Thomas Read:2/25/2020 12:07 PM Flynn,Margaret Read:2/25/2020 12:04 PM Donny; Maggie came to me regarding a Common Vic. License that was issued for GOL supermarket, back in October 2019 for 20 seats. We have this rated as a supermarket with no seats. After some investigation,Tom went to site plan review and it seems to me,the 20 seats are for the cafe/bakery which is not built yet. Licensing already issued a CV license on 10/07/2019. However, it might be good to see if they put seats in supermarket,to make sure. Dave looked up in View Permit and a Building permit was issued for the bakery in January for seats. To clarify,the bakery is going to be under the "GOL Supermarket" name. This will have 20 seats.The actual address is 55 lyannough Rd. Under the " FOGO" name there will be 120"proposed" seats which will include the new Pizza Parlor. The current seats in FOGO are 83 on food permit. This is located at 43 lyannough Road. I know you are working with them. We just want to make sure those 20 seats were for the bakery. Dave stated there were no bathrooms in GOL supermarket so, they couldn't have seats in there. Thank you. Dianna Bellaire Permit Technician Town of Barnstable Health Division 200 Main Street Hyannis, MA 02601 P:508-862-4643 Fax:508-790-6304 Email:Dianna.Bellaire@town.barnstable.ma.us 1 U✓`9 E�/d`fJ� (/j✓� "1 Mv.J' �� ( IN 6OQ`fa��t �1 vW(lMce UP✓ifMfR. 'cIT�Y�tl�ln 5 '� � y a '7/,2 7- ji_L -I r� Li Li1[- 1 j L Iy 5GALE: EXISTING WEST ELEVATION 1/4" 1' I`h:vY'flr .y Y: _ wlcdesign DATE: 4.3,12 3.21,12 Exfsting 3 tab asphalt shingle / Existing>tab as halt shin le M E IA— M [FBI -- 1 !�. --- ® - -- j - - - j n1 - / m Existing arch. pr asphalt shingle lz _ o It S lt� [_ t Fainted cedar shingle t .r r _: _ -- / LL Existing clapboard sldfng - d) t 4'4" o'z" 20_z" lu EXISTING NORTH ELEVATION REAR 7(5 EXISTING NORTH ELEVATION APPROVED: ' REVI5ED: ' 1 3 ^s m�F 4 Exists 3 tab asphalt Shingle n9 P 9 Erg. tap i 7--rrrr Existing arch.asphalt shingle Existing arch.asphalt Shingle LILU FF L r ,LLI�_ Imo_ T,. Paimed cedar shingle 5"t.w. cedar L _ dar shingle 5.t.w. r��;Y �. [� 1/4" = 1, DRAV.N ?r, �'2" 9•-II" l'-10" �, 15'1" �, 2'-9" �, 17-10" 24'-4" wkdes I gn ---- - 1 EXISTING EAST ELEVATIO DATE' 4,3,12 3.21.12 N Existing 3 tab asphalt Shingle — - - — Q `+L - - �. - _n Q \ it t. _ f T 7 LLt-. i \ A ] ceder shingle ]CY-1Y;L11 Q�n LL II 22'4" L 16-2" - - EXISTING SOUTH ELEVATION � APPROVED: REVISED: A2 Egg,stamp ------------------------------ ------ _ 24'2" MECH - SGALE: O — DECK — 1/4" = 1� I, 9„ DATE: 4.3.12 ° STORAGE itDINING 3,21,12 O ' m t ;_______________________________p____________________ . ef. ; 3'O" 24 8.. Register �.� MSH reF. 3-o° C� PREF?/DISHWASHINGz O 24'3" KITCHEN WALK-IN _ � o COOLER n �l 9 EXISTING FLOOR PLAN .• SC4E.va•:r.0" L O tom V, 3 �o L APPROVED: • REVISED: A3 3 3 Q. Eng,stamp New 30 year arch,asphalt shirxgle to match existing. ID Ix4 window door casing SCALE: I/411 = I' D^ck New cedar shingle 5 I I Dk AN'�1 5t': - to weather I I , -- I�•g„ wkdeslgn DATE: 43,12 PROPOSED WEST ELEVATION 3.21,12 New 30 year arch.asphalt New 30 year arch. asphalt shingle to match existing. /�� ' shingle to match existing. — _— V Fm FFNII u New 30 year arch. u o X FM 00 0 match existing clapboard � New 1.4 casing PROPOSED NORTH ELEVATION, REAR 91 A'4" IC'2" ZO'n•: r.o' t0 L PROPOSED NORTH ELEVATION - APPROVED: REvISED: A4 GENERAL NOTES: r I, ALL WORK AND/OR CONSTRUCTION SHALL COMPLY WITH LOCAL AND STATE BUILDING e CODES AND/OR ORDINANCES AND SHALL BE - OVERSEEN BY A LICENSED CONTRACTOR. 2. ANY ON-SITE REVISIONS SHALL BE TAKEN $ UNDER ADVISMENT BY DESIGNER AND ANY APPLICABLE SUE-CONTRACTORS, 3. ALL ELECTRICAL, "VAC AND PLUMBING TO BE PERFORMED BY LICENSED CONSULTANTS' AND ANY ADDITIONS OR OMISSIONS FROM PLANS MU5T BE REVIEWED WITH DESIGNER AND CLIENT. 4.-ALL SPECS TO BE REVIEWED BY CLIENT AND - DESIGNER 12 5. ALL ARCHITECTURAL/DESIGN DRAWINGS ARE Erg,stamp New 30 year arch,asphalt o PREPARED FOR DESIGN-INTENT,COORDINATE shingle to match existing. MING SPECIFIC AT IONS/ LIMILS AND ITATIONS WITH ATTACHED IMIT STRUCTURAL DRAWINGS Existing arch.asphalt shingle Existing arch asphalt shingle 6"COORDINATE WITH PREPARED SITE PLANS FOR -- --- -------- —" 'r�-- BUIL DING LOCATION 1, ALL FLOOR PLAN DIMENSIONS SHOWN TO O FINISH FACE OF INTERIOR PARTITIONS. 12 y ® 1-f INDINS CATE ATIE FINISHED N ON FILING NO PLANS TO EIGHTS n _ • 1 r m T 1T1_ New cedar `A rt�-Y-Y �"I-I'"1't_I- shingle 5"t.w, -LILTI Painted cedar shingle 5"t.w. . SfLL_���,..J, SCALE: tT r l- r4�r 4. I/4" = O L 14•-I° I, 2 11_I0" 24•-4" wkdesign o -____________________________---------- PROPOSED EAST ELEVATION DATE: 4,3-12 ; T 3.21,12 I TYPICAL FRAME ROOF: 30 YEAR ARCH. ASPHALT SHINGLESIS C� I 1/2"COX 2-2x12 RIDGEBOARD I 2x10 RAFTERS s 16"o.c. \i 2x8 CEILG JOISTS s 16"o.c.w/ I --New 30 year arch.asphault_— R30 BATT INSUL, —-- O shingle to match existing. m m _ g TYPICAL 2x&SIDING EXTERIOR WALL: t n 0 WHITE CEDAR CLEARS SIDING.5"T.W. 0 C 1/2"CDX SHEATHING (� \\l R2 STUDS a TI "J \V New cedar R20 BATT INSULATION ,• \\I t.w. 1/2" WC BATH WALK IN DRYWALL 13 / �•l� \\11 i shingle 5" o TAPED a SANDED TYPICAL FIRST FLOOR n )'� 1 1 •> > ` ` u- - I -FINISH FLOOR 0 i• •• 20•-2" 16'-l" 1, 3/4"ADVANTEC SUBFLOOR L New door and location. SCREWED I GLUED GRAWLSPACE 10"X4'POURED CONCRETE FOUNDATION WALL 5 1/2"TJI 230 SERIES FLOOR PROPOSED SOUTH ELEVATION J015T5 a 16" w/ 13: SECTION, EAST ELEVATION 67 scc_e:or•ro' R-30 FG. INSUL 25•-11" 3 t6 L APPROVED: REVLSFD: AE GENERAL NOTES: a _ I. ALL WORK AND/OR CONSTRUCTION SHALL 3 _ COMPLY WITH LOCAL AND STATE BUILDING CODES AND/OR ORDINANCES AND SHALL BE OVERSEEN BY A LICENSED CONTRACTOR. 1 Window/Door Schedule 2. ANY ON-SITE REVISIONS SHALL BE TAKEN c UNDER ADVI5MENT BY DESIGNER AND ANY APPLICABLE SUB-CONTRACTOR5. 3. ALL ELECTRICAL, HVAC AND PLUMBING TO PRODUCT CODE COUNT R.O.SIZE LIBRARY NAME BE PERFORMED BY LICENSED CONSULTANTS AND ANY ADDITIONS OR OMISSIONS FROM PLANS MUST BE REVIEWED WITH DESIGNER Huttig solid core _ R.O. 2'-8"x6•-6" Interior Bath Door\Style TBD. AND CLIENT. Nuttig solid core 3 R.O. 3'-2"x6'-6" Interior HC.Bath Door\Style TBD. 4. ALL SPECS TO BE REVIEWED BY CLIENT AND DESIGNER 5. ALL ARCHITECTURAL/DESIGN DRAWINGS ARE Eng,stamp PREPARED FOR DE516N-INTENT,COORDINATE DETAILS AND FRAMING SPECIFICATION5/ FWH3168AR-MODIFIED I R.O-3'-1"x6'-B" Manufacturer\Andereen\400-Frenchwood Hinged Patio Doors DRAWINLIMITATGS WITH ATTACHED STRUCTURAL 6.COORDINATE WITH PREPARED SITE PLANS FOR 634 4 R.O. 3'-0"x 4'-0" Manufacturer\Andersen\4OO-Glidln Windows BUILDING LOCATION - 9 T. ALL FLOOR PLAN DIMENSIONS SHOWN TO FINISH FACE OF INTERIOR PARTITIONS. G44 3 R.O. 4'-0"x 4'-0" Manufacturer\Andersen\400laliding Windows 8. ELEVATION5 SHOWN ON FLOOR PLANS TO INDICATE FINISHED CEILING HEIGHTS SCALE: 1/4" = 1' c:antvl,l¢t: -------------------------------------------------------------------- ------------------------------- wkdesign DATE: 4,3.12 DECK p 3.21.12 40"frame wall below ? bar,deslgn TBD. v BAR AREA u. 3•S" 3'6" v v U w , t , ry e „ ore c�cp ' 2'-0 35' e�,a..,3� na.,ocy. m." ;N w LVL beam above, DINING ('tl G3° DINING G '° a 5'cased opening waitress station new half wall'w/glass partition C�. x HALLWAY O 6—New_WL existing beam/poste O 3 v t beam above, plate sL Buffet - °16 14 3 t start •(--� � t free ers t Registe KITCHEN/PREP i J 6 ________ ____ ___ __ ______ ELEC v,^ 6.8„ m 0 'n Grill/Prep' e ,� 1 1 T w/Hood u -. -,� •" ' - „G �•. NEW WALK-IN _ wX COOLER I ®® I 24 m entree N HC BATH I '- — — 3 t DW r0 '\ �10 3" ..•,25'-4".^. - APPROVED: PROPOSED FLOOR PLAN . scnte w•,ro REVISED: —_ Y ��V • -Y E3g5 3 3g" GENERAL NOTES: K 1. ALL WORK AND/OR CONSTRUCTION SHALL a COMPLY WITH LOCAL AND STATE BUILDING CODES AND/OR ORDINANCES AND SHALL BE OVERSEEN BY A LICENSED CONTRACTOR. 2. ANY ON-SITE REVISIONS SHALL BE TAKEN UNDER ADvISMENT BY DESIGNER AND ANY , APPLICABLE SUB-CONTRACTORS. - 3. ALL ELECTRICAL, "VAC AND PLUMBING TO BE PERFORMED BY LICENSED CONSULTANTS ' AND ANY ADDITIONS OR OMISSIONS FROM PLANS MUST BE REVIEWED WITH DESIGNER AND CLIENT, TIP 7-5-D Er.iEagR 4, ALL SPECS TO BE REVIEWED BY CLIENT AND i s<i 1.F_s .w, st nio Pi.FLCDR s:-1; DESIGNER _ sRE-u-R iNG Pi<cr-+.vrE.sursFLDca Erg,stamp xisrs w _. 5. ALL ARCHITECTURAL/DESIGN DRAWINGS ARE PsrJDs. Ees PREPARED FOR DE5IGN-INTENT,COORDINATE no es•.sJLeigv DETAILS AND FRAMING SPECIFICATIONS/ - an 1-1c LIMITATIONS WITH ATTACHED STRUCTURAL <„c FN's— DRAWING- COORDINATE COORDINATE WITH PREPARED SITE PLANS FOR .x i01 P_<iE _ BUILDING LOCATION ' T. ALL FLOOR PLAN DIMENSIONS SHOWN TO 25_0 FINISH FACE OF INTERIOR PARTITIONS. 8. ELEVATIONS SHOWN FLOOR PLANS TO - INDICATE FINISHED CEILING HEIGHTS DECK d / E .3i u<r. R GONCREtE w D..FOCr B SE. / � A / 4'x10' sonotube w/bigfoot base SCALE: EXISTING STRUCTURE/ � i - - 1/4ii = 1� 14 ` � wkdesign / / A DATE: 4.3.12 POST Q PIER FOOTING 2X6/5IDING =_ SUPPORTING WALL/ROOF 9 NEW-HALL NT5. 3.21.12 / create 3'r3 acess from existing basement TBD, i i EL_ / / uw�iSuE<i°u11'N L s 5 w c4 t, J CR Ss Si En: ST6 Is t / / _ __ <RD 13PED R.. F T NSv_c 1qN° _ is- O 6cii / / / 0 / » v N Crawlspace 2 Jr� - - . "dustcover througFiout SiE=-.D:°FcL=41 w4Li w• / _iE3 c q i5 P Ez Jlillll�III 711—II III II- -11=III—III—I I—II I wP�y �j °.r�.,RENo -JI =III=III° illd=III III-III=III—III=111- - 47 ✓ ' e / I �w ru -- ° \� `. ae=my .acts.. °ai.�+.° - - V 12'8- O E VFDYING$LRE O cae.F.:,,,'e, wy°.,pa::•roa io \ LL PROPOSED FOUNDATION/FOOTING PLAN 2X&/6IDING CRAWL SPACE - O New 4'x10"poured concrete roundatlon N7S. tr to achieve 3000 psi in 28 days,set upon a __SEE,va .rc• 12'k16"keyed rooting w/2•5 ebar typ. - 1) 3 APPROVED: REVISED: Al 3 -R'i2 � a GENERAL NOTES: d#n I, ALL WORK AND/OR CONSTRUCTION SHALL 5 p COMPLY WITH LOCAL AND STATE BUILDING CODES AND/OR ORDINANCES AND SHALL BE OVERSEEN BY A LICENSED CONTRACTOR. 2.ANY ON-SITE REVISIONS SHALL BE TAKEN UNDER ADVISMENT BY DESIGNER AND ANY !! ---------------- APPLICABLE SUBCONTRACTORS. n _ 3. ALL ELECTRICAL, HVAC AND PLUMBING TO ANY ADDITIONS IT BY LICENSED CONSULTANTS AND ANY DITIONS OR OMISSIONS FROM PLANS MUST BE REVIEWED WITH DESIGNER AND CLIENT. / DECK 4. ALL SPECS TO BE REVIEWED BY CLIENT AND DESIGNER 5.ALL ARCHITECTURAL/DESIGN DRAWINGS ARE Eng,stamp PREPARED FOR DESIGN-INTENT,COORDINATE DETAILS AILS AND FRAMING SPECIFICATIONS/ - 2xI0 pt Joists s 16°o.c. LIMITATIONS WITH ATTACHED STRUCTURAL r double 2.10 pt.with 1/2"pt.ply beam. DRAWINGS 210 joist hen ere. 6.COORDINATE WITH PREPARED SITE PLANS FOR LUS J 9 BUILDING-LOCATION _ j EXISTING STRUCTURE 2xi0 ledger fastened to existing box w/1/2"x8" 1, ALL FLOOR PLAN DIMEN51ONS SHOWN TO , , lags w/washer,and 1 1/2"spacer blocks. FINISH FACE OF INTERIOR PARTITIONS. Match floor heights of two existing swctures 8. ELEVATIONS SHOWN FLOOR PLANS TO / INDICATE FINISHED CEILING HEIGHTS SCALE: jxl0 pt, ledger lastened to existing box w/1/z"x8"lags /// / LUS 210 Joist hangers. DATE: 4.3.12 / DECK / / 3.21.12 sol Id blcckino mid sp n,- and under partition wa Is. EXISTING S /TRUCTURE / Il'10" 2.10 9 16"o.c typ. hurricane ties at allll roof to wall contact 25.5„ / / /create new valley 9 VY TJI 230 series s Io°o.c. anchor bolts to Ma state code for Match floor heights to existing structures. New Construction -exterior wall existing structure below PROPOSED FLOOR FR //AME PLAN / Intersect at existing/roof CUL La on roof y Ix8 spruce board , Rear roof into alley I . 2x10 s 16°o.c t � O I I single 2x10 ridge®lay on roof LL Ir LL 2x10 16°c.c typ% i H2.5A hurricane ties at all roof to wall contact ' Lay-on roof Ir Follow Ma.state building codes for construction„Or Engineers spells. <p • double 2xi2 ridge or eq. L 25 10" APPROVED: PROPOSED ROOF FRAME PLAN REVISED: YetE.I,. .I•-0 V i e BAXTER NYE R� GENERAL NOTES: GROUNDWATER MONITORING WELL NOTE: - <,;;� . T , �'' Ei\GIWEERING 8t SURVF.YIAG *\ l_ LOCUS \-/0 I. ME INTENT OF THIS RAN IS 10 DETAIL PARIAL E)WWG SITE CONDITIONS AT 3. ZONING INFORMATION, 7. UTILITY INFORMATION SHOWN HEREIN: @ OaSIING ELEYATION SHOWN ON FIELD LOCATED MONITORING WILLS,WERE RECORDED AT �>CJ , 1 55 IYANNOUGR Ra40.67 aANNOUGH RD,&80 CM4R STREET THE COYTRACTOR SHALL CONTACT DIG SAFE(AT 1-885-DG-SAFE)AND UTILITY COMPANIES TO MW THE HIGH SIDE OF fAd1 WELL COVER PoM. Pvlu LOLIIS AREA DI COMFRI57:7D OF ZONING OSTICf:MS LOCATE THE LOCATION OF AIL EXISTING UTILITIES,AT LEAST 72 HOURS PT40R TO THE START OF EL 222 ^ r °_ ;. BARTER NYE 2 PER CURRENT ASSESSOR'S RECORDS MINRRENr M o0 REOOREMENTS: CONSTRUCTION. E KISTONG UNDERGROUND INFRASTRUCTURE UTILITIES,CONDUITS AND ONES ARE x:%��y t 4� r MP/.LOT FRONTAGE=50'ODO SF SHOWN IN AN PPPROJMAIE WAY ONLY,MAY HOT BE OMiD)7D THOSE SILICON HEREIN AND HAVE ! Z --� ENGINEERING & BEEN RESEARCHED BASED ON THE AVAILABLE UTILITY RECORDS NOTED HEREO.THE CONTRACTOR k 55 IYANNOUGH RD40 MN.LOT MDTH=N/A AGREES TO BE FULLY RESPONSB(E FOR ANY AND ALL DAMAGES WHICH MIGHT BE OCCASIONED BY 1' �' -Ll- Jam • OWNER:VINCENT P.D'OUMPIO,JR TRUSTEE SETBACKS: FRONT YARD=20' [�' ' THE CO S DIFFER FROM P N LOCATE SAN INFRASTRUCTURE CONTRACTOR AND UTILITIES EXACTLY.N FIELD � SURVEYING D'IXIMPO REALTY TRUST STET d IffM YPRO•=10'•/IO'• CONDIIIQVS OFFER FROM PLAN INFORMATION,THE COVTRACIO2 SHALL NOTIFY THE ENGINEER C'ERTFICATE OF TITLE 11025M FRONT YARD LANDSCAPED 10' IMMEDIATELY FOR POSSIBLE REDESIGN. Plan Sheet Index RECORD PLAN:LAND COURT RAN 11685-C,LOTS 7,S.&9 JAe ASSESSOR'S PARCEL 343-005 •THE SPCA MAY REDUCE TO ZERO THE REAR AND SIDE SETBACKS FOR SURFACE OBSERVED UTILITIES SHOWN ON THIS PLAN WERE FIELD LOCATED BY BAXTER NYE SUBJECT TO EAGDENTS PER DOCUMENTS 1159646&1476904 BUILDINGS TO ACCOMMODATE SHOD)ACCESS DRIVEWAYS OR PARKING GAS SERVICES SHOWN FROM SKETCH JSN2824,PRONGED BY NATIONAL 00. M` s'J iT j `" Registered Professional Engineers THAT SERVICE BUILDINGS LOCATED ON TWO OR MORE ADJOINING LOTS. WATER SERVICES SHOWN FROM SKETCHES PROVIDED BY HYANNIS WATER SUPPLY DIVISION. No. Drawing Title \\ t Yty3�y� i f R t_I and Land Surveyors 67 RYANNOUGH ROAD CREASE TRAPS AND PUMP CHAMBER SHOWN FROM PAN FRONDED BY BARNSTABLE DPW SEWER I OWNER VE PARWIRS,LIC OVERLAY DISTRICTS:WP DIVISION. SURVEY: 'RA \ \ C "t^-�1 1 Ert-�.i-�'A F''. LAND COURT DOCUMENT/1,328,613,CERTIFICATE(213892 78 North Street-3rd Floor RECORD PLAN:LOUD COURT PLAN I1685-0,LOTS 138,&IJC 4. A TITLE SEARCH HAS NOT BEEN PERFORMED)FOR THIS SITE THERE MAY C1.O X1Shng Conditions an ASSESSOR'S PARCEL 343-006 BE RIGHTS BY OTHERS.EASEMENT TAKINGS,MORICAC6,RIOT OF WAYS Locus Map Scale.1'=2000' Hyannis, Massachusetts 02601 ETC.NOT DEPICTED.IF DETERMINED TO BE NECETARY,A TITLE SEARCH C2.0 Master Parking Plan 80 CEDAR STREET SHALL BE PERFORMED BT OTHERS AND SUPPLIED TD BIXIER WE Phone- (508) 771-7502 OWNER:WNCENT P.D'O E(PID,A TRUSTS ENGINEERING&SURVETW6. VINCENT P.DEED,BOOK ZOLIM�PTR C2.1 Parkin Lot Restri in Plan Fax- (508) 771-7622 fIECON' 5. THE PROPERTY ONE CONSISTING SHOWN 6 BASED ON CURRENT UTING FEATURES g P g a�oR's PARCEL 343-00e RECORD INFowA4nan cayssnxc OF PLANS AND DEEDS. THE ExaTINe FEATURES www.bazter-n a com SHOWN HEN�R°MELD FROM s gSURVEYING GRO oN HELD C2.2 Truck Turning Template Plan PERFORM6. COMMUNITY PANE NUMBER Z50DO1 0567 J.EFFECTIVE DATE JULY 17,2014 THE ROODD HNSURANCE RATE MAP DEFINES THIS AREA AS ZONE X(SHADED)&ZONE X(UN-SCONE)) \ I / ��� _.J \\ \ I - \ '� � STAMP STAMP If R \,\G \ \ \ 1 \ N/F CAPITAL LEASING OF CAPE COD,INC\ A i I+VF N RDM GAS \ \ 1 \ C \ CERTIFICATE W20398D -- to - L 6ny0 T \ \ \PARCEL 343-011 ` N/F KYLE A MASON J \ I DEED BK.L 343 PG.105 I se PARCEL 343-009 I11 0�6'0o W \\ N 00 N Z p OyM�\gU LO\Np15 1 \ CONSULTANT I I EXISTING 1500 GAL PROY%1AtE C 92' EXISTING PUMP N O �y,\S'K\N p A"RD1A /___ 1 1 W I3UILOM' \ CHAMBER PER T \GK1\RX' GRAVEL PARKING AREA \ GREASE TRAP PER oXG`1Nc_lt YR0b1 GIS_'_ DPW SKETCH •�`! �, 0 PER BARNSTABLE GIs 1 DPW SKETCH N ' `1T / \ NIVSN=54.2 q 25 p3 // ` \ I I \ N/F DONALD G.WRIGHT,1RU57EE q 1n Cj9 D G W REALTY TRUST I \ \ 1 CERTIFICATE p200718 y ♦ \ I PARCEL 343-004 f7342/2 N 61'17`40 CONSULTANT G S H I � ROX\1A6U\�OA.1G\5 'p \ YJ 1 I 10-f.73` F CR R¢76.95 WALL 1 I E%T1n 0 oy y G r AR�A ` qg s S sTONE BET. \ o\G\Tc \ 9 \ \ I 1 'ems a I G 2 E 0•VY1A4 T G •y (p00UM� ��- GAS CA Eli > S - \ 1 5 HIM I— #80 CEDAR ST. Ewsnmc c I � � PARCEL 343-008 \ \\ \ 1 \ I Oy PAD EE GPS COOLER y ®Q a ri� 15.294E S.F. \ \ S \ \\`� N3 ' F EL Vincent�ppiri � I 4" O , ^ 1\ \ PREPARED FOR: \EXISTING PUMP N 1T� ®I GRAVEL PARKING AREA \ Vincent D'Olimpio \ O a ? _ o T PER BARNSTABLE GIs ro R=t5.93 EXISTING z �Q� _ �A 1 55 lyannough Road I �O INV IN=14.IT BUILDING \ E \ \\ \\\ m p P+ ; \ \ \ �m 25 FM ouT=l3.sz 855 EN P ---- I EXIsnxc zs ? 1 4 I ®I 1 \ Hyannis, MA 02601 coNCRET_WALK —--I PER opwacET 1 d \ Im DECK 7�' I I \\\ \ ZONES 5-4103•E .65' RD. \ 1O�//�� a \ I I .-� I N3 MS 7 IYANNOUGH 1 \ \ �/W Lo \ I 006 Y' \ PROJECT TITLE \ LOT 7 I r #55 IYANNOIH RD. I I 1-1/4•WATER PAR FL 4 �' SERVICE 8,264t S..F,13892 1 APPKo C'FRo;A"cis 1 55 lyannough Road 1 PARCEL 3431-005 I E�y51N I \ olGulzEO \ 42,903t .F. I CERTIFICATE # I N/F ADAM J.WEINER,TRUSTEE \ INCLUDES LOTS 8, & 9 —� IN LUTES LOTS 13B & 13C II \ \\ 67 lyannough Road I 35 IYANNOUGH ROAD REALTY TRUST ' o m ON LAND COU PLAN EwsnNG I ` ON L ND COURT PLAN 11685-D N CERTIFICATE M186706 r z \ 1 80 Cedar Street PARCEL 343-003 \ Ia 11685-C 6 Rz BUILDING gG UN EGISTERED LAND D SCRIBED j \ 1 \ m �5 O IN BK. 20913 PG. N \ 11 Hyannis,MA 1 \ IOU `BUILDING ROOF • AS JOVERHANG I p \ \ OH U ♦\\\ \\ / EL I1627 ' \ \ li p BUSTING '1 -+ N/F JAMES R.CARRON,TRUSTEE \ STING APPROXIMATE 1S m 75 DEED B UGH REALTY TRUST EXISTING BUILDING ��/1 1'OP J ' �,� \O P+� s B67 OEID BK.18BB5 PC 179 \ DIGIn2ED:Rom GIS N ,� EN o EDP w� >� PARCEL 343-007 \ \ s 1 \\\ \\\\ \ \ \\\ \\ \ cD O TJ- O I CONCRETE WALK EN \a I I • ' 11 UP �ANS E 1A..� \\ 1 No r w p O O O a T D" �H�Ea 6 PEER SEPTIC SKETCH ( El-13.96 1 ' HW-S F rYi 0 EL 15.59 p•2` IIm ORE ON _ LOT 138 1 LOT 8 LOT 9 _ _ o 10'LANDSCAPE SETBACK /7 in n- L T 13C _ -- -_ /-- I JKL 08/14/I8 PER SITE RAN REVIEW CVMMENIS I' ���J/ O // NO BY DATE DESCRIPTION 100.00' 135.53' � 78.79' UP O O_ Q 5 50'47b0"E 235.53'l — / T• S 50'4TDO"E SHEET TITLE �� Z `s= C� �� =VCC 61T.CURB %1�ny a g Existing Conditions Plan e o — IYANNOUGH ROAD ROUTE 28 SHEET N C1 4�g icca UP/TRANS UP/LIGHT MW 105 o —K /z Iy'L.tOz —————EDP _— —— 50 3w 14.ss DATE:FEBRUARY 16, 2018 g MVTID3—_OH EL 12.160HW--OMEN- OHW--OHY�—OHW---0�t yg OHW----OH` OHW---OHW OH MW�7.5 20 0 20 40 EL 17.55 EL TILTS _ __ _ -- _ - - -- _- - - -- -- -- SCALE IN FEET \ SC AL E:1'=20• -- -- --�-- -- -- -- - _ -- - _ - -- _- - - DRAWN BY:OF CHECKED 8Y: MBE JOB N O: 2017-044 F I L E: 10I7-044 ECI O 1 ZONING TABLE BATE ENGINEERING & SURVEYING ZONING DISTRICT: GM(GATEWAY MEDICAL), MS(MEDICAL SERVICES) - OVERLAY DISTRICTS: WP TOTAL PARCEL AREA: 66,461t SF 1.53 AC BAXTER NYE ' REQUIRED ALLOWED PROVIDED - ENGINEERING& LOT AREA: 10,000 SF 66,461 SF FRONTAGE: 50 FT 314.3 FT SURVEYING PARKING TABLE RETAIL- 1 PS PER 200 SF GFA (WHICH INCLUDES EMPLOYEES) 3600+ 875= 4,475 SF GFA/200= 22.4 22 SPACES - Registered Professional Engineers 1 PS PER SEPARATE RETAIL ENTERPRISE and Land Surveyors 2 SEPARATE ENTERPRISES 2 SPACES - RESTAURANT-1 PS PER 3 SEATS PLUS 78 North Street - 3rd Floor 1 PS PER 2 EMP.+5/TAKEOUT AREA Hyannis, Massachusetts 02601 FOGO RESTAURANT- 88 SEATS FOGO RESTAURANT, OUTSIDE- 20 SEATS Phone- (508)771-7502- FOGO PIZZA RESTAURANT- 26 SEATS Fax- (508) 771-7622 - FOGO CAFE- 36 SEATS - www.boxter-nye.com TOTAL: 170 SEATS 170/3=57 SPACES - 1 TAKEOUT AREA 5 SPACES - REST.EMPLOYEE PKG, 1 PS PER 2 EMPLOYEES - FOGO RESTAURANT- 10 EMPLOYEES _ FOGO PIZZA RESTAURANT- 3 EMPLOYEES - - - FOGO CAFE- 3 EMPLOYEES _ TOTAL- 16 EMPLOYEES 16/2=8 SPACES TOTAL COMMERCIAL PARKING 94 SPACES(EX.) 84 SPACES(ON SITE) 10 SPACES PROVIDED AT 251YANNOUGH ROAD ` ' STAMP STAMP TOTAL: 94 SPACES - HANDICAP PARKING(TOTAL/VAN) 4/1 SPACES 4/2 SPACES a - \ \ \ \ CONSULTANT / \ \ CONSULTANT S'' Vincent FOR: . " D'Olimp io " � ' �°��"�"� - ✓ '•,L'�-" ���,,,.,__,-; \ 55 lyannough Road Hyannis,MA 02601 F� = G` f O !T PROJECTTITLE 55[ hRoad 671Yannoug Y gh Road N l 1 1 , Tn� \ 80 Cedar Street �� Hyannis, isA M FEE Q \\ 5 aEEt -.. O ONI. onnuwc ,ew..m� I \ rnsaxc eu,m,w _❑- / a.,s.-r I ^ IEN ,mom f ax>�lar _._ I - A� C J S d(L 09/I4/I8 PER SITE PIAN REVIEW COMMENTS d ympl "-"_—�'- �, NO BY DATE DESCRIPTION -.__. _-- I 7e ..,�-__.__.\ -Oly' SHEET TITLE Master Parking Plan G IYANNOUGH ROAD _ ROUTE 28 SHEET NO sv`.ia._ r d� O g OHW -•-OFIW---T)FM'—..._.Oht4{'fub._.OHW�F-._:...:k^'-'°..._.- OH - c�' 4 DATE:FEBRUARY 16. 2018 ° \ I 30 0 30 60 9 \ S D SCALE IN FEET SCALE:1'=30- DRAWN BY:JNL CHECKED BY: MWE F 1 L E:2017-0(4OMM/SIFR.d 0 l_ l j �F�•� �y qr� /� F�y�j�•�)][1y� NYE I 1 NOTES: C_OFfSET SIGNS T. w OWD OF I!< /Al X_11 lu !,y( ��y1�1 Y CURB OF R SQMMFwN 3 . CPR FN HNANC 1-S/4'd 12 CAI1G IiRi1 Lhi�J.li 8Fi4 CYry".�rl� d11S`W 1.CAUTION:THE CONTRACTOR SHALL CONTACT DIG SAFE(AT J//B'Ou.MIX HDN SIGN SUMMARY ENGINEERING SURVEYING MOLT W/HEX NIIT/J!D GREASE Tfl,Tp SRING 1-B88-DIG-SAFE)AND UTILITY COMPANIES l0 LOCATE ALL EXISTING SEE UWCUT�m W0.5H06 SPECIFlCATON �fIIV U.T.C.D. UTILITIES,AT LEAST 72 HOURS PRIOR TO THE START OF CONSTRUCTION. FOR SpN iACE o NUMBER TEXT QUANTITY THE CONTRACTOR SHALL DETERMINE THE EXACT LOCATION.BOTH _ N1DTM HEIGHT ftFSTAURANT: ° RUN 4'CASt IRON TANK HORIZONTALLY AND VERTICALLY. IO ALL EXISTING UNDERG BEFORE THE RN6Hm VENT NDOF BUIUMLY ON 134 SEAT$TOTAL INF START OF ANY WORK.THE LOCATION OF EXISTING UNDERGROUND SYSTEMS, GR.DE TE T,I OF BUILDING DR INFRASTRUCTURE,UTILITIES,CONDUITS AND LINES ARE SHOWN IN AN I°I PARKING SIGNS R1-1 18 18 4 TIE TD INIERNPL VENRNG. GREASE TRAP SIZING: i$GPD�SFAT APPROXIMATE WAY ONLY,MAY NOT BE LIMITED TO THOSE SHOWN HER °I BARTER NYE APPROVED SNFET uETAL FOR HANDICAPPED (ALL WORK PM PWMBING E AND HAVE NOT BEEN INDEPENDENTLY VERIFIED BY THE OWNER.THE TwFtc SIGN FPDE °I SEE PLAN FOR PLACEMENT CODE) 134 SEATS X 15 GPD PER $EAT=2,010 GPD ENGINEER,OR ITS REPRESENTATIVE.THE CONTRACTOR AGREES To BE FULLY ° (2)24'FRANSES AND COVERS AT F.G USE 2500 G4LInN H-20 TANK MIN. RESPONSIBLE FOR ANY AND ALL DAMAGES WHICH MIGHT BE OCCASIONED BY I e C ENGINEERING & 1 HANDICAPPED RAMP SEE RAMP aHBH GPME-J8.9t THE CONTRACTOR'S FAILURE TO LOCATE SAID SYSTEMS,INFRASTRUCTURE °I "VAN"ACCESSIBLE DETAILS FOR APPROPRIATE DETAIL) AND UTILITIES EXACTLY.IF ELEVATION INFORMATION DIFFERS FROM PLAN I°o I HANDICAP SPACES 4'SOLID WHITE STRIPING HC• SURVEYING z4'0 4"CI 24'm ADJUST TO GN•DE WON a INFORMATION.THE CONTRACTOR SHALL NOTIFY THE ENGINEER IMMEDIATELY 1�3/4 NV�®51FF 1 b 12 18" 4 WhE o 45',8'QC VD.FT p• 9' SEWED BRICK-J/4"-ENT FOR POSSIBLE REDESIGN.AT UTILITY CROSSINGS.VERIFY IN FIELD THE 2"412 GAUGE , ® GL TE MD WWERPIIVO NG OUTSIDE LOCATION AND INVERTS OF WATER,ELECTRIC.GAS.TELEPHONE h DATA/COMM AND RELOCATE IF CONFLICTING WITH PROPOSED INVERTS PER �'%"- °SIDEWALK., rvAR) (2) THE ENGINEERS DIRECTION.THE CONTRACTOR SHALL PRESERVE ALL PATCH'REPNR PND - _ _ REFACE EX.NG SURFACE - • a Re e ere d Professional En ineers 12' UNDERGROUND SYSTEMS,INFRASTRUCTURE AND UTILITIES AS REQUIRED. 01 KIND. BLFTID TO NaICH ° '• ' 9 9 INVERT IN INy`nT EXCiTO1C OR REPLAN PM' 6 BRFNC-AWAY DE TAa -- and Land Surveyors 2 12"MINIMUM VERTICAL CLEARANCE SHALL BE MAINTAINED BETWEEN ALL .=R9m AREAS OF 6 MAXIMUM SLOPE 21L IN ALL R5-1 30" 30 4 DJP.PIPE CAUIX b: TYP,SEAL CDNSTRUCfmN JDNT U71UTY CROSSINGS. GD DIRECTIONS SEAL AROUND PIPE S• WIfN Bum RUBBER ON ALL 1 J/w DI PPH HEAD i S 78 North Street- 3rd Floor wATER11GHf-IYP.NR _ B'-]• Y PPEtlST SIRUCNPES NKHWE SCRE11' NIET s oUREf uDUo 3.GAS,ELECTRIC,DATA/CON IS SHOWN SCHEMATICALLY HEREON. ALL wMIX ER Hyannis, Massachusetts 02601 (1mCHf5.CT STANDARD) ', Mlo OEprH LEVR T-]' LABOR,WORK,EQUIPMENT AND MATERIALS FOR INSTALLATION OF THESE SIGN INSTALLER SHALL COORDINATE SPECIFIC SIGN � UTUTTES SHALL BE OWNED AND PERFORMED BY THE CONTRACTOR. G WASHERS INFORMATION AND WORDING REQUIREMENTS WITH LOCAL / ONCHOR TEE TO Sr.STEEL OF TANK &EXP.BOT BOLT ON VAN F•, AGENCIES AS NECESSARY. B'wd,= WALL 12'ml° 01510E OF iNHI(T'P.BOTH TEES UTILITIES SHALL BE INSTALLED WITH A MINIMUM COVER OF 3 FEET U.O.N.OR VAN qLL SIGNAGE MUST BE N CONFORMANCE WITH THE FEDERAL Phone- (506) 771-7502 OTHERWISE DIRECTED BY THE CONTROLLING UTILITY COMPANY.CONTRACTOR ° SHALL COORDINATE ALL FINAL LAYOUTS AND DETAILS WITH APPUCABLE o (I {�� HIGHWAY ADMINISTRATION"MANUAL ON UNIFORM TRAFFIC Fax- (508 771-7622 2500 G11DN UTILITY COMPANY. FIBET OR wC sls CONTROL DEVICES'(MUTCA),LATEST EDITION,ALL ) PRECAST sFPRC - SET aN LEVEL CRIRNm WRmOT Q!/�t__ r" APPLICABLE CODES.AND LOCAL REQUIREMENTS. LOCAL WWWbaxter-nye.COm TPNIL M-2D LMDING B' STONE 845E /. 4.ALL UTILITY CUTS THROUGH EXISTING CONCRETE OR BITUMINOUS REQUIREMENTS,WHEN THEY EXIST,SHALL SUPERCEDE 11'IDNG CONCRETE PAYED SURFACES SHALL BE SAW CUT. BACK FlWNG OF TRENCH MUTCD. UNDL ED lFRI1/ 8'-0'WIDE SHALL INCLUDE 12"IN DEPTH FLOWABLE FILL TO THE BASE COURSE OF THE . •ADD"VAN ACCESSIBLE"WHERE ASTERISKED SURFACE TREATMENT. THE SURFACE TREATMENT SHALL THEN BE REPLACED 2500 GALLON GREASE TRAP IN KIND. CONCRETE I I \ � SON (Ft-20) V RISE u '.. 5.SITE CONTRACTOR TO OWN ALL EXCAVATION.TRENCHING,@ HE SCOPE O OF RmUIRm) e'-0' B'-0' NOTES: FOR ALL UTILITIES AND MISCELLANEOUS WORK INCIDENTAL 1D THE SCOPE OF != , THE PROJECT AND CONTRACT DOCUMENTS. TRYR YDIATND NxwT(uoDE 0mD]B w mDITE ADtaBF]1D ° A GREASE 1PAP WILL BE SET ON A lEVE1 STABLE BASE -q OWL NE4S ATa RDMTF]5 Am NLS 1RfRE b I.P¢61 ce DOE 6 ° 6.ALL WORK WITHIN THEE PLANS SHALL BE PERFORMED AND PROVIDED BY 10FflDllrs ME FD{COR a IT.fIDY I.8011W 611E 9DI I.Ica stiff ° e.CREASE TRAP WILL CONFORM TO H-20 LOADING SPECIFICATIONS. THE CONTRACTOR IN ACCORDANCE WITH THE CONSTRUCTION DETAILS n1DUT. o PROVIDED IN THIS PLAN SET WHETHER OR NOT THE DETAIL NUMBER IS -N�lllx ce AmW NNE iNXE 6 R06TP.ul lu'm1f LID FIPJm1D T R G ACCESS COVERS WITH 24'COVERS SHALL BE CONSTRUCTED N GRADE OVER SPECIFICALLY REFERENCED. rRM 11E imIID1 a IF¢901 m>m SDpWX ce fEa EDGE o'MTE 1F A SIGN PoWf7.ATTACHMENT 4'SIX1D WHITE EPDXT RESIN - INLET AND OUTLET PIPES. sDOIDNw IOeTR R4R 611DBRFA rt 9WL TOT PSh T YDAE IWN H NbE x10 PAVEMENT MARKING(20 ML THICKNESS)TYP. STAMP STAMP 7.ALL COVERS,CURB BOXES.GRATES,AND OTHER FINISH SURFACES SHALL RNOIK) D.GREASE TRAP SHALL BE INSPECTED THE AND SHALL BE CLEANED WHEN -fwof%P FA¢SD 5D6 a R,m I1E WIIOY 6 DE 94w(NOT m ONXID e R THE LEVEL OF GREASES 25x OF THE EFFECTIVE DEPTH OR AT LEAST EVERY BE RESET TO THE NEW FINISH GRADE m TK Ice ce TIE safj 3 MONTHS. 1 1 2500 GALLON GREASE TRAP N.T.S. 1 G- 1 TRAFFIC SIGN POST N.T.s n HANDICAP PARKING MID STANDARD STALL LAYOUT N.T.s. ,]is; pErA1L pErA1L D%u.K�atue � \ 1 NIT CAPITAL LEASING 1F CAPE COD.INC. yµ0%V'& CONSULTANT CERTFICATF_g'7_0311 (n p1G I IIEO fROt. PARCEL.�qJ-011 r \ \ PROPOSED 2500 GALLON H-20 GREASE TRAP _--.+` � A , N/F KYLE A MASON (6'WXt t'L)TO REPLACE EXISTING 1500 GALLON GREASE DEED UK.22 A. PG.IDS \ TRAP AT SAME LOCATION,PER DETAIL g228. p, PARCEL .+-009 i \ CONTRACOR TO VERIFY IN FIELD.AND MATCH EXISTING •'J^ - SS INVERT ELEVAT INs - - N �` ROy,DAP1`O\TUGEXIS .. GREASEump EXISTIN TRAP PER 1500 GAL. DSTNOA FRON1No5 CH AMFDER PPER EPC SZLOWG011 U' \ DPW SKETCH OIG111_FO DFN SKETCH EXISTING GREASE 15.92 TRAP TO BE RIMS=14_1 •'"_ Y / \ CONSULTANT PUMPED.REMOVED.AND DISPOSED INY UPI=1q..4 N/F DONALD G 1YRIGHL TRUSTEE / / / __ \ OF PROPERLY BY CONTRACTOR O G W REALTY TRUST - •PWMBING CONTRACTOR SHALL VERIFY ADEQUACY CERTIFICATE#200715 OF E%ISTNC SEWER PUMP SYSTEM PARCEL 3.13-004 �1342/2 ,>,.:,r-•G11" ONE O ._.'.•'•:• SAWCUT EXISTING \ S / _ y5* Ei•? T `InC e..-:».s:.�T,«..-- PAVEMENT G C SF1H 4 "F'.,...:a J.. ..__ G Rat-R.9ti - 1APPR-NC B4CM a..' �X'StstZEO PREPARED FOR: s 'G_ 5 j�\\ \ Vincent D'Olimpio n 33.2 55 lyannough Road GAS EXISi1NC `z200,.p0' m PAD Fi`' COOLER I` o O / \\ �/� \ Hyannis,MA 02601 I Pool CAPE ISTNG PUMP U R=15.93 EXISTING fn FOOD •1 \ - \\ I INV IIH=I4.OV BUILDING�r ryI I '- f CiAVEL.i'.1Ti'f.INf=-_ FM OUT=13.-a2 yg5 WEAiH II ' EN E y r PE-1 9:•%IS V•Bl.fi GL \ v 2TIA TO HATCHET) 119 ♦ - u.XI5TN0'5UP-� 1 ✓g32 \ \ \ AREA 70 tEW OIEpBE yHC• AL CREASE WAF �D L------- \\ A73IM E - GNP PET�'Al.+ PER DPW SKETCH [�+ r O Wm OUBjSoDE _ \ I O ` , '\ TgO- \_ \� PROJECT TITLE I < 7 w EDESTrIG I 1 2822d - -. r NCD 55 lyannough Road ^ '� I - V J- 1 . O I 7 _ - H ��P �I a cS`zONE 80 Cedar Street ad 7 h Road CONCRETE WHEELSTOP(T1P) Imo . II \ r--�1(I 1-1/4"WATER \(C ApIROpMA(E \ Hyannis,MA I I K \ cER\9CE II EX SUNG 6 RIONNGIS \ N/F AOAAf J.1YLNER,TRUSTEE 01CyT7.L0 \\ 35 IYANNOUCH ROAD REALTY TRUST CERTFICATE/ji 8670E O / - PARCEL 343-003 \ L I \ Z ' �6.1 {. EXISTING I \ v �„/ m PURLING 19 I,.i Z UjSS 'BVILENG ROOF I FETALBTORIE I \ 211� AS - \7 'OVEPHANC _��.I seoD lF \ C APPROXIMATE -OH S HW62 _ 1 BUILDING U R --- _ L EL.1i,.27 I i c Q _ DEXISTING FROM CIS 13•I'({1/1 _ L_ EXISTING IGEZED 425 WANN(=H RID F•° ..--I I 18.5--�1 BUIU6 INC• \ _ IJ 75 IYANNOUCH REALTY TRUST 'H I EN I \ FETAI•eTO1E DEED BK.18885 PG.119 Q4bJ: r. �Bp OT PARCEL 351-007 PROPOSED S'WIDE a _ 4 ASPHALT SIDEWALK r_ I -_-_ ( ' ,� c R�5-1d,t TT EN a \ IAI13- J O ' 9.0'f �' ,i a _-__ .--..... LL 13.9E H• .. a EL 16.5 t00V13tlLOW(B,�I,OYFP PROPOSED STEPS I BLACK BUT S SING- ' _ OH O 0./ C') f EXISONC SEPTIC SYSTE0.1 Q JKL GB/14/IB PER SITE PLAN RENEW COMMENTS .. [PARKING SPACE.9 PROVD® AT RETAINING WALL I� _ ACCESSIBLE SPACE SYMBOIS� '(B n _ PER HEALIN QEPT SKETCH N O B Y DATE DESCRIPTION ON TF95 LOT24.2 9 � 'OHI:I- \\,� SHEET TITLE Parkin Lot ROPOSED LO ATION OF Y Fl----.....+•��, .7 �- �PRELOCATID EXISTING - 11 0 - - - - SIGN-- LIP �' Restriping Plan 5_1 •RS-1 R1-1� - f 31 r.CURL Yi.' SHEET NO Q Q T ���O L i P p o f DATE:FEBRUARY 16, 2018 z IYANNOUGH ROAD ROUTE 28 D D 0 0 S - - - - - - -dl�- - - -- -- -- - - - - - - - - S IN FEET ' UP/1RAN5 � -y� SCALE y (`/_ L-1L'102-- __ -- ilr / 1 UP/LIGH'F �.MVV IV5 SCALE: 1 p' IRv-iu -0H 15G a EL.12160111Aro OFIN OHW- -ONN OHw-...----- �t'W OHVv-----OHw/--EI"u1S0/3W OH _14.590HN�-- ����11,, DRAWN BY:JM. CHECKED BY: MWE ,z EL.11.75 %L 12.9B OHW------- T MW'COS JOB NO: 201]-0{4 FILE: 20I]-044.d 0 O XTER NY A 9a ENGINEERING& SURVEYING v lx oru m BAXTER NYE . ENGINEERING & SURVEYING Registered Professional Engineers and Land Surveyors 78 North Street- 3rd Floor Hyannis, Massachusetts 02601 Phone- (508) 771-7502 Fax- (508) 771-7622 www.boxter-nye.com PUTf C CIFAIE 4Z R(W CURB CIFNtN27',Y R(�.9'SHOWN) ]B_5'YIX R(1Y NSD SHOVM) HYANNIS F.D.TOWER TRUCK STAMP STAMP Pp STHr�i Ovs OS \\ \ N/F CAPITAL SING OF CAPE C00,I.C.CERIFICATE p20 80 <' re \\ \ CONSULTANT PARCEL 343-01t k T'1f0 t N/F KYLE A MASON p1a \\ d DEED BK.22 PC.105 }A PARCEL 34343-009 \ APPROYJMgU a.a \ EyJ$TiNG PROM GIS E%a�1E0 FR \ } DIGIT2I:D q O � G."A:'c PUKING AREA \ I JC PER B¢=F.S'hF'E GIS \L( NA DONALD C.WRIGHT,TRUSTEE // \\ CONSULTANT D G W REALTY TRUST C PAnRCEELL 343-G04 n _ ;- 31342/2 _. .N ZONE .` ED? 5 O s _...\~� °•� stow-o-..,A•O d��.agA �\ \ I ECP \� D \\ \\ PREPARED FOR: Vincent D'Olimpio _ \ \ ? cDPcR E�GTGas ExlsnNc ` \ \\ 55 Iyannough Road COOLER I o �\ \\\ \\ Hyannis, MA 02601 N3 bwA78 `- I � \ EXISTING MA I n J GPAbEL PARKING AREA \ Z BUILDING 5 ma Ale EN E •, \ \ PER SARI,uiAs-_E GIS \\ 1n,eeAnwnmlwTDr® 1 AreAmtETraeAeeT(vr __-__�1 't, \ CO £ ' WA�W NCRE16 lY4LK y \ \� PROJECT TITLE DECKG I O Cfi Q 1 \ ( Najd ` 551yannough Road �11 I 67 Iyannough Road--� VAN N I =a II 3 ' I F, M .i.. - \ 80 Cedar Street \. 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