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Home My WebLink AboutCAPE COD CREAMERY OF HYANNIS - FOOD f r. i s Cape Cod Creamery of Hyannis 655 lyannough Rd. H YA r BOARD OF HEALTH � Town of Barnstable John T.Norman Board of Health Donald A.Gaudagnoli,M.D. +' BARNSTABLE, = F.P.(Thomas)Lee,. 200 Main Street, Hyannis, MA 02601 Daniel Luczkow, M.D. Alt. Phone: (508) 862-4644 Fax: (508)790-6304 www.townofbarnstable.us Permit to Operate a Food Establishment In accordance with regulations promulgated under authority of 105 CMR 590.000 M.G.L. Chapter 94 Sections 305A, 305B, 146, 189 and 189A; Chapter 111, Sections 5 and 127A, a permit is hereby granted to: Permit No: 1015 Issue Date: 01/01/2022 DBA: CAPE COD CREAMERY OF HYANNIS OWNER: CAPE COD CREAMERY Location of Establishment: 645 IYANNOUGH ROAD HYANNIS„ MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 20 OutdoorSeating: 25 Total Seating: 45 FEES FOOD SERVICE ESTABLISHMENT: $250.00 YEAR. 2022 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2022 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: MOBILE-ICE CREAM: FROZEN DESSERT: $30.00 Thomas A. McKean, RS, CHO, Health Agent FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: f ti For 0ftice_.USe Only: Initial$; Town of Barnstable I .,,R,,UL, i Inspectional Services '° �` lb6- Public Health Division Thomas McKean, Director 200 Main Street, Hyannis,MA 02601 Office: $08-862-4644 Fax: 508-790-6304 APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE NEW OWNERSHIP RENEWAL X- -- NAME OF FOOD ESTABLISHMENT:_ �C'rtL cy-e� ty y- ,0 ADDRESS OF FOOD ESTABLISHMENT: S� V MAILING ADDRESS(IF DIFFERENT FROM ABOVE): Sr 17e V. �cf U4�y �jZ E-MAIL ADDRESS: GGIGev►D t 4 „� Q�� TELEPHONE NUMBER OF FOOD ESTABLISHMENT: (9—Q,; y�v TOTAL NUMBER.OF BATHROOMS: WELL WATER:YES NO—& ... (ANNUAL WATER ANALYS.jS REQUIRED) ANNUAL:�_ SEASONAL: DATES OF OPERATION: / / TO NUMBER OF SEATS: INSIDE: 0 OUTSIDE:,A 5" 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. 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 K RETAIL FOOD-ONLY required for TCS foods(.foods requiring reftagexation/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 QMpplication Forme\FOODA.t'P 2020.doc " WNER INFORMATION: FULL NAME OF APPLICANT SOLE OWNER: Ci//NO D.O.B 52 1—% 'U OWNER PHONE# ADDREss`� 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 Exviration Date Allergen Awareness Expiration Date 191. Af SIGNATURE OF APPLICANT DATE r• ***FOOD POLICY INFORMATION*** SEASONAL FOOD SERVICE:All seasonal food establishments,including mobile trucks must be inspected by the Health Div. pxiQr to openlne!! 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 bttp://www.townofbamstable.as/he-althdivisjgn/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.31"each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATION(S)AND,REQUIRED FEES BY DEC 1 st. Q:1Applicacion F0rms1F00l)AP?REV3-2019.doc oF� r TOWN OF BARNSTABLE , HEALTHINSPECTOR,s Establishment Name'�F. 3�= Date: J&-_-_L-Rage: of 1 P ° PUBLIC HEALTH DIVISION OFFICE HOURS80o-9:30A.M. BARNSTABLE. ` 200 MAIN STREET 330-4:30 P.M. Item Code C-Critical Item DESCRIPTION VIOLATION/PLAN OF CORRECTION Date Verified MASS. MON.-FRI. ,639. �0 HYANNIS,MA 02601 - so8-Ssz 4saa No Reference R-Red Item PLEASE PRINT CLEARLY FOOD ESTABLISHMENT INSP CTION REPORT Name Da T o t� 9 sec ion on Address Risk Re-inspection » Level Retail Previous Inspection - Telephone Residential Kitchen Date: t Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other � r Inspector r 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) ❑ ®,_3 Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives �- ❑3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑20.Time As a Public Health Control ❑8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: ❑ No 4 Non-critical(N)violations must be corrected immediately or Overall Rating 9 es 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 ElVoluntary 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.1.Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food B=One critical violation and less than non-critical violations if no critical violations observed,4 too 6 von-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 ) aggrieved y y 9 9 q C=2 critical violations and less than 9non-critical. If no critical water,sewage back-up, infestation of rodents or insects,or lack of y ty (FC-6)(590.007 a rieved b this order,you have a right to a hearing. Your request must violations observed,7 to 8 non-critical violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address lion,4 to Snon-critical violations=C. 29.Special Requirements (590.009) within 10 days of receipt of this order. n 30.Other PATE OF RE-INSPECTION: 's n u 7��t� r, 31.Du_mpster screened from public view. i Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N 7spector r #Seats Observed Frozen Dessert Machines: Outside Dining Y N P6's ' n ur Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N M , Fo e� 14 .a(1 Dumpster Screen? Y N /// l Violations related to Foodborne Illness - Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202;12--°- Additives* 3-501.15 Cooling Methods for PHFs Cooked and RTE Foods.* * -9 PHF Hot and Cold Holding 2-103.11 Person-in-Chazge Duties 3-302.14"�" Protection�from Unapproved Additives Contamination from Raw Ingredients 15 590.004(F) Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 2 590.003(C) Responsibility of the Person-in-Charge Common Name-Working Containers*ge 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* 7-201.11 Se aration-Storage* Applicants* 3-302.11(A) Food Protection* P g 20 Time as a Public Health Control 7-202.11 Restriction-Presence and Use* 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.004 11 Variance Re uirements 3-304.11 Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions* ( ) q 590.003(G) Reporting by Person.in Charge* Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Rrated or of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated ( ) I 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* 590.004A-B Compliance with Food Law* * 3-801.11(D) Raw or Partially Cooked Animal Food and ( ) P - 4-501.111 Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations 3-201.12 Food in a Hermetically Sealed Container* Sanitization Temperatures* 7-206.13 Tracking Powders,Pest Control and Raw Seed Sprouts Not Served* 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served 3-202.13 Shell Eggs* Sanitization Temperatures* 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 ( )( ) Pathogens*590.006(A) Bottled Drinking Water* 3-401.11 A 2 Comminuted Fish,Meats&Game g * e ecrive////zWr 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and Stuffing Containing Fish,Meat,Poultry or 590.009 A D Violations of Section 590.009 A D cater- 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* ( ) ( ) ( )-( ) in Ratites-165°F 15 sec* in mobile food,tern and residential Sources 10 Proper,Adequate Handwashing g' temporary Game and Wild Mushrooms Approved By 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Regulatory Authority 2-301.11 Clean Condition-Hands and Arms* 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate ro riate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodbome illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special Requirements. 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3-403.11 C Commercial] Processed RTE Food-140°F* (Blue Items non-critical 23-30) 3-202.15 Package Integrity ( ) y Critical and non-aitical violations,which do not relate to the foodbome 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 1 g Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 3-202.18 Shellstock Identification* 13 Handwashing Facilities 3-501.14(A) Cooling Cooked PHFs from 140°F to 70°F 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Item Good Retail Practices FC 590.000 Tags/Records:Fish Products 5-203.11 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 Supplied with Soap and hand Drying Devices Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients* 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 129. 1 Special Requirements 009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 _ Reduced-Oxygen Packaging Criteria* 8-103.12 1 Conformance with Approved Procedures* S:590Formback6.2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. oF.1KdEr°y TOWN OF BARNSTABLE HEALTH INSPECTOR,s Establishment Name: . Date: 1\ 5 Page: of q. OFFICE HOURS P ° PUBLIC HEALTH DIVISION 8:00-9,30 A.M. R,aNSTABLE. = 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION /PLAN OF CORRECTION Date Verified MON9qp M679. `00 HYANNIS, MA 02601 508-88-8 -FRI.62-4644 No Reference R-Red Item PLEASE PRINT CLEARLY 'FD^" FOOD ESTABLISHMENT INSPECTION REPORT vQ Name Date Jl T e o Tvoe of Inspection G)r1(1 1 O erat' �me Address 5 Risk ooii Serce A"e-ir�pection Level Re Mr Previous Inspection Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness �"" Caterer General Complaint Person in harge(PIC) Time Bed&Breakfast HACCP In: Other Inspector Out: r s?j SA Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑5.Receiving/Condition ❑ 17.Reheating ❑6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑20.Time As a Public Health Control ❑8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑9.Food Contact Surfaces Cleaning and Sanitizing ❑21.Food and Food Preparation for HSP j ❑ 10.ProperAdequate Handwashing CONSUMER ADVISORY � r❑ 11.Good Hygienic Practices ❑22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: No ❑ Yes Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled Emergency Suspension C N Official Order for Correction:Based on an inspection today,t e 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 Orion-critical violations ) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If 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. . f 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 a non critical violations. If 1 critical refrigeration. 29.Special Requirements (590.009) within 10 days of receipt of this order. violation,4 to 8rion-critical violations=C. 30.Other DATE OF RE-INSPECTION: Inspecto � 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 gn tur Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N (� meck /�� t lDumpster Screen? Y N �/( v Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination L14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs Cooked and RTE Foods.* 19 PHF Hot and Cold Holding 2-103.11 Person-in-Charge Duties 3-302.14 Protection from Unapproved Additives* Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F 590.004(F) EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* * 2 590.003(C) Responsibility of the Person-in-Charge to Other* 3-501.16(A) Hot PHFs Maintained At or Above 140°F 7-102.11 Common Name-Working Containers* 3-501.16 A Roasts Held At or Above 130°F* Require Reporting by Food Employees and Contamination from the Environment ( ) 7-201.11 Separation-Storage*Applicants* 3-302.11(A) Food Protection* P g 20 Time as a Public Health Control 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 7-202.11 Restriction-Presence and Use* 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.004 11 Variance 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 AdulteReserrated for 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* q Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004 A-B) Compliance with Food Law* * 3-801.11(D) Raw or Partially Cooked Animal Food and ( P 4-501.111 Manual Warewashin Hot Water 7.206.12 Rodent Bait Stations 3-201.12 Food in a HermeticallySealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* P 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(l)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 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 Systcm* o Not Otherwise Processed to Eliminate Equipment* Comminuted Fish,Meats&Game * E � uuzoot 590.006(A) Bottled Drinking Water* 3-401:11(A)(2) Pathogens B°i- 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(I)(2) Pork and Beef Roast-130°F 121 min Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) 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- Sources* Ratites-165°F 15 sec* ing,mobile food,temporary and residential 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodborne illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited underlt29-Special Requirements. 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11 A&D PHFs 165°F 15 sec* 5 Receiving/Condition ( ) ( ) 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 foodborne * 12 Prevention of Contamination from Hands 3-403.11 Remainin Unsliced Portions of Beef Roasts* 3-101.11 Food Safe and Unadulterated �) g illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* Lu 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 3-202.12 Shellstock Identification ( ) Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 g.0043-402.11 Parasite Destruction* Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 590.004(J) Labeling of Ingredients' Supplied with Soap and hand Drying Devices6-301.11 Handwashin Cleanser,Availabili 27. Physical acdity FC-6 7 Conformance with Approved Procedures/ g ty 28. Poisonous or Toxic Materials FC-7 HACCP Plans 6-301.12 Hand Drying Provision 29. Special Requirements 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. p tNE T TOWN OF BARNSTABLE HEATH INSPECTOR'S Establishment Name: �^ ( Datel /31� Page: of OFFICE HOURS - PUBLIC HEALTH DIVISION 8:00-9:30 A.M. STABLE. • 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified BARN STABLE. MON.-FRI. HYANNIS, MA 02601 No Reference R-Red Item PLEASE PRINT CLEARLY A +639•a m 508-862-4644 FOOD ESTABLISHMENT INSPEC ION REPORT - Name C Date 3 Tvne of section r io Rou Address J� 5 �' Risk ood Servi Re-inspection j �-- �� Level Retail Previous Inspection w 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) ❑ � `Z, Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ FOOD.PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑ 20.Time As a Public Health Control ❑8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑9.Food Contact Surfaces Cleaning and Sanitizing ❑21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY 1[) ❑ 11.Good Hygienic Practices ❑22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C).violations marked must be corrected immediately. (blue&red items) j � Corrective Action Required: ❑ Yes Non-critical(N)violations must be corrected immediately or l 1 Overall Rating within 90 days as determined by the Board of Health. F] Voluntary Compliance ❑ Employee Restriction/Exclusio ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction:Based on an inspection today, e i ems ❑ 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 g ) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. 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 9non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violations observed,7 to anon-critical violations. If 1 critical refrigeration. within 10 days of receipt of this order. violation,4 to Snon-critical violations=C. 29.Special Requirements (590.009) Y P 30.Other DATE OF RE-INSPECTION: Inspe s Ign 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 Z Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen? Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) J 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) ]-Deonstirationof 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-Chazge 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) Separation * 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* 7-201.11 Se -Storage* Applicants* 3-302.11(A) Food Protection* P g 20 Time as a Public Health Control 7-202.11 Restriction-Presence and Use* 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 3-501.19 Time as a Public Health Control* 590.003(G) Re Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.004 11 Variance Requirements 3-304.11 Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions* ( ) q porting by Person in Charge* Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Rrated or of Food*Contaminated 7-204.12 Chemicals for Washing �Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or ) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources g Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004 A-B Compliance with Food Law* * 3-801.11(D) Raw or Partially Cooked Animal Food and ( ) P 4-501.111 Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations * 3-201.12 Food in a HermeticallySealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served P 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 1 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. L16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 5-101.11 Drinking Water from an Approved System* 4-601.11(A) Clean act g8 Utensils and Food Cont Surfaces of Eggs-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Effective 11112001 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min* Eggs* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surf 4-702.11 Frequency Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155' 15 sec* faces of Equipment* F Shellfish* 4-703.11 Methods of Sanitization-Hot Water and 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* Stuffing Containing Fish,Meat,Poultry or 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- Ratites-165°F 15 sec* Sources* 10 Proper,Adequate Handwashing ing,mobile food,temporary and residential Game and Wild Mushrooms Approved By 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Regulatory Authority 2-301.11 Clean Condition-Hands and Arms* 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* 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 3-202.15 Package Integrity* 3-301.12 Preventing Contamination When Tasting* 3-403.11(C) Commercially Processed RTE Food-140°F* (Blue Items 23-30) 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 ( ) 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 I FC-7 1.008 HACCP Plans 6-301.12 Hand Drying Provision 129. 1 Special Requirements 1.009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:59OFormback6-2doc '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. I OFtt Town of Barnstable BOARD OF HEALTH John T.Norman Board of Health Donald A.Gauda noli M.D. UARNSaAM.x :" Paul J.Canniff,D.M.D. 200 Main Street, Hyannis, MA 02601 F.P. Thomas Lee Alternate Phone: (508) 862-4644 Fax: (508)790-6304 www.townofbarnstable.us Permit to Operate a Food Establishment In accordance with regulations promulgated under authority of 105 CMR 590.000 M.G.L. Chapter 94 Sections 305A,305B, 146, 189 and 189A; Chapter 111, Sections 5 and 127A, a permit is hereby granted to: Permit No: 1015 Issue Date: 01/01/2021 DBA: CAPE COD CREAMERY OF HYANNIS OWNER: CAPE COD CREAMERY Location of Establishment: 645 IYANNOUGH RD. HYANNIS„ MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 20 OutdoorSeating: 25 Total Seating: 45 FEES FOOD SERVICE ESTABLISHMENT: $250.00 YEAR. 2021 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2021 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: 1 MOBILE-ICE CREAM: Q.m FROZEN DESSERT: $30.00 Thomas A. McKean, RS, CHO, Health Agent FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: M 1 .! J9 Town of Barnstable For Office Use Only: Initials: Date Paid Amt I'd$ BAMSI'ABLB, : Inspectional Services MASS. 1639. ``� Public Health Division Check# _MC16 Cak�qft pTED N1Ay s Thomas McKean, Director bLS 200 Main Street,Hyannis,N A 02601 Office: 508-862-4644 Fax: 508-790-6304 APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE I� NEW OWNERSHIP RENEWAL 2�L' NAME OF FOOD ESTABLISHMENT: ADDRESS OF FOOD ESTABLISHMENT: (� ,�( ►'1�1Uc.4�i ��/ MAILING ADDRESS(IF DIFFERENT FROM ABOVE): 1��. ��i/(/✓1 �• �✓wov✓ ��'` E-MAIL ADDRESS: TELEPHONE NUMBER OF FOOD ESTABLISHMENT: Lot)5v- -7 Uo TOTAL NUMBER OF BATHROOMS: WELL WATER: YES NO ...(ANNUAL WATER ANALYSIS REQUIRED) ANNUAL:�_ SEASONAL: DATES OF OPERATION:_/_/_ TO e+, 4 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 _M_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 0 OWNER INFORMATION: FULL NAME OF APPLICANT fn- "1i91/l� SOLE OWNER: @0/NO D.O.B r�N- lg6o OWNER PHONE# ADDRESS_ e—*v10ou bct%L S • Y! ✓vri� � . �C-- CORPORATE OWNER: CORPORATE ADDRESS: PERSON IN CHARGE OF DAILY OPERATIONS: List(2) Certified Food Protection Managers AND at least(1)Allergen Awareness Certified Staff All FOOD ESTABLISHMENTS must have 1 Certified Food Protection Manager PER SHIFT. **ATTACH COPIES OF CERTIFICATES** The Health Div. will NOT use past years' records. You must provide new copies and POST THE CERTIFICATES at your food establishment. Certified Food Managers Expiration Date Allergen Awareness Expiration Date SIGNATURE OF APPLICANT DATE ***FOOD POLICY INFORMATION*** SEASONAL FOOD SERVICE:All seasonal food establishments,including mobile trucks must be inspected by the Health Div. prior to opening!! Please call Health Div.at 508-862-4644 to schedule your inspection. Please call at least(7)days in advance. FROZEN DAIRY DESSERTS: Frozen desserts must be tested by a State Certified lab prior to opening and monthly thereafter, with sample results submitted to the Health Div. Failure to do so will result in the suspension or revocation of your Frozen Dessert Permit until the above terms are met. CATERING POLICY: Anyone who caters within the Town of Barnstable must notify theTown by fax or mail prior to catering event. You must complete a catering notice found at http://www.townofbarnstable.us/healthdivision/api3lications.asp. 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. 3 1"each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC Ist. Q:\Application FormsTOODAPP REV3-2019.doc c 0IKE Town of Barnstable BOARD OF HEALTH John T.Norman Board of Health Donald A.Gaudagnoli,M.D. ®ARNSTABi.e. Paul J.Canniff,D.M.D. 6 1k 200 Main Street, Hyannis, MA 02601 F.P. Thomas Lee Alternate Phone: (508) 862-4644 Fax: (508)790-6304 www.townofbarnstable.us Permit to Operate a Food Establishment In accordance with regulations promulgated under authority of 105 CMR 590.000 M.G.L. Chapter 94 Sections 305A, 305B, 146, 189 and 189A; Chapter 111, Sections 5 and 127A, a permit is hereby granted to: Permit No: 1015 Issue Date: 12/10/2019 DBA: CAPE COD CREAMERY OF HYANNIS OWNER: CAPE COD CREAMERY Location of Establishment: 645 IYANNOUGH RD. HYANNIS, MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 20 OutdoorSeating: 25 Total Seating: 45 FEES FOOD SERVICE ESTABLISHMENT: $250.00 YEAR. 2020 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2020 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: MOBILE-ICE CREAM: FROZEN DESSERT: $30.00 Thomas A. McKean, RS, CHO, Health Agent TOBACCO SALES: FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: :.r i 5 For Office • I� Town of Barnstable Initials: Q' Date Paid Amt Pd$ &,SAB,,E, : Inspectional Services �E;A 0. Public Health Division Check# Thomas McKean,Director t, 1(0-t 200 Main Street,Hyannis,NLA 02601 ` V Office: 508-862-4644 Fax: 508-790-6304 ".t / APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE <� l NEW OWNERSHIP RENEWAL NAME OF FOOD ESTABLISHMENT: ADDRESS OF FOOD ESTABLISHMENT: ([i"l Gv1 Ham+,✓ n �`� MAILING ADDRESS(IF DIFFERENT FROM ABOVE): ` J►`�'�1✓C �(�/ �S.U�y��( L l�'((/� E-MAIL ADDRESS: 414_j�'Gf`' '►•/y` e& 1,-- TELEPHONE NUMBER OF FOOD ESTABLISHMENT: C ) 6-gp- 36W TOTAL NUMBER OF BATHROOMS: WELL WATER: YES NO_t._... (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: _ SEASONAL: DATES OF OPERATION:_/ /_ TO NUMBER OF SEATS: INSIDE:�— OUTSIDE: �LL TOTAL: y 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) D--POOD 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 _r OWNER INFORMATION: FULL NAME OF APPLICANT Ran WI 'Z>4-✓l3 SOLE OWNER: (YES/NO D.O.B n 6 OWNER PHONE # ,a a 0--,Wo ADDRESS_ �� yt 1/ s.Yi'�w►-r.�/f�I_ Iwl Ur}} � CORPORATE OWNER: CORPORATE ADDRESS: PERSON IN CHARGE OF DAILY OPERATIONS: y�✓� 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 31a�, a� SIGNATURE OF APPLICANT DATE ***FOOD POLICY INFORMATION*** SEASONAL FOOD SERVICE: All seasonal food establishments,including mobile trucks must be inspected by the Health Div. prior to opening!! Please call Health Div.at 508-862-4644 to schedule your inspection. Please call at least(7)days in advance. FROZEN DAIRY DESSERTS: Frozen desserts must be tested by a State Certified lab prior to opening and monthly thereafter, with sample results submitted to the Health Div. Failure to do so will result in the suspension or revocation of your Frozen Dessert Permit until the above terms are met. CATERING POLICY: Anyone who caters within the Town of Barnstable must notify theTown by fax or mail prior to catering event. You must complete a catering notice found at http://www.townofbarnstable.us/healthdivision/applications.asp. OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. I NOTICE: Permits run annually from January 1 st to Dec.3151 each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATIONS)AND REQUIRED FEES BY DEC 1st. Q:\Application FormsTOODAPP REV3-2019.doc Town of Barnstable BOARD OF HEALTH Paul J Canniff,D.M.D. +_ Board of Health Donald A.Gaudagnoli, M.D. LA4tNSFABLE, _ John T. Norman ib3� ti 200 Main Street, Hyannis, MA 02601 F.P. Thomas Lee Alternate Phone: (508) 862-4644 Fax: (508)790-6304 www.townofbarnstable.us Permit to Operate a Food Establishment In accordance with regulations promulgated under authority of 105 CMR 590.000 M.G.L. Chapter 94 Sections 305A, 305B, 146, 189 and 189A; Chapter 111, Sections 5 and 127A, a permit is hereby granted to: Permit No: 1015 Issue Date: 12/20/18 DBA: CAPE COD CREAMERY OF HYANNIS OWNER: CAPE COD CREAMERY Location of Establishment: 645 IYANNOUGH RD. HYANNIS MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 20 OutdoorSeating: 25 Total Seating: 45 FEES FOOD SERVICE ESTABLISHMENT: $250.00 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: $30.00 Thomas A. McKean, RS, CHO, Health Agent TOBACCO SALES: i FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT-VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: 3. BIKE For Office Us Initials: O Town of Barnstable Date Paid ®mt Pd $ 9MRNWAISU, Inspectional Services WAIF e`0 Check# L*'(D r� Public Health Division Thomas McKean, Director f C.2, g 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 V ' NAME OF FOOD ESTABLISHMENT: Ggne j:!�rjg5t_ W-t�e,/� . ADDRESS OF FOOD ESTABLISHMENT: GP S' u a MAILING,ADDRESS-(IF DIFFERENT FRO-M ABOYE).:_ E-MAIL ADDRESS: TELEPHONE NUMBER OF FOOD ESTABLISHMENT: U TOTAL NUMBER OF BATHROOMS: WELL WATER: YES NO V, ... (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)9 O } 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 V_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 r PLEASE CALL 508-862-4644 OWNER INFORMATION: FULL NAME OF APPLICANT �/ bAvl T SOLE OWNER: �11 /NO D.O.B "/4"1160 OWNER P ONE# �-3 ADDRESS �'7��4�✓e �� , �✓w�d kpo -- O G CORPORATE OWNER: FEDERAL 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 Date Allergen Awareness Expiration Date "//, 0", 001. 2. /00J-�- SIGNATURE OF APPLICANT DATE ***FOOD POLICY INFORMATION*** SEASONAL FOOD SERVICE: All seasonal food establishments,including mobile trucks must be inspected by the Health Div. prior to opening!! Please call Health Div.at 508-862-4644 to schedule your inspection. Please call.at least(7)days in advance. FROZEN DAIRY DESSERTS: Frozen desserts must be tested by a State Certified lab prior to opening and monthly thereafter, with sample results submitted to the Health Div. Failure to do so will result in the suspension or revocation of your Frozen Dessert Permit until the above terms are met. CATERING POLICY: Anyone who caters within the Town of Barnstable must notify theTown by fax or mail prior to catering event. You must complete a catering notice found at http://www.townofbarnstable.us/healthdivision/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. f NOTICE: Permits run annually from January 1 st to Dec. 3 1"each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC 1st. Q:\Application FormsTOODAPPREV2018.doc D ,evil-0 Oero DescriPlinit Radsw Map and Pastel - CourtyarziWrriott 1, 311-10 707 IYaiuwu3h Food 1 Oct 27;06 Hnte1*twin to Buffer Tank DJA tied•in Hyannis i •, OcL 27. 06 6JA P May20, A AddRma,eantTie-in ,t 00 L�, c > `'_ t\ ldap and ParreL . yV 311-08 x I ti Christroas if ea Shops mid, 645•655 Iyatlnough Pesad �65 ` Plan View sr Scale; 1'=40' �. `a '\� R{'mot ��— — — — —_—�.—_—.---•_--. —.__.�___—_..__—..._-�_�.^4��,,--_.--.—_, tied-in 1 Map and Parcel s r 11ay 20, 14 ' �� 111•08 Serer Tie-in of Christmas Tree ball Town of Barnstable , Mass ',Cape Cud Creansew &Marriiott Hotel to Rte 28 Buffer Tank Department Of Public Works 655 lyznnougt,load <�P i p t i ' ( c t s ca.. ' '7 r � ^.,�� \7 � •. tom, �1 AR -- ------ --- SOO rk ®r, i*o Tly 1 r •##1 V {J �� 4 �q f k `� y A 4 � a s n K r: t 1A y ? X-A•µYy f �, E� ^ SO r �~ t ANN— gg �4• e r � se s sue✓ �c�°` k � °,. � �� t. R� �a- - _ ,...�..,.,..�.....--�..a.. ....v.-+.�.^•- -"s^° ""` .�...r.'�.�Mt� Ste. S� S' '"` 1elf 3 iU A ytoo-rs Y C cc) . .,r (� �coD sc „- r. �d Coy nu `I�vl�nU Gaud r ` ° G reel CruDeb Cho D a ON rave l icl '&fort r a { � "Pi td 1A z ys� ^��( COP NA LL-A Q e " VOW 4 1 2 r 2® 1 3 f Application Fee: $:100.00 plus Permit Fee-$250.00 or $200.00-$285 for Supermarkets Name of Business: 6�pe_ Cok Cleamec-I o on n kS DATE+"+" Address: r`<t��s o� t Owner: lv�_ DCL V #Seats and Standing Capacity: Indoors: 3 Outdoors: RESTAURANTS FOR STAFF USE Approved Denied Menu Floor Plans_...- Received, Staff Meeting Review Date: Application form In-ground Grease Trap or GR.D with a variance. Sewage upgraded.or Town Sewer Water Supply-.Approved Source, if well, annual testitig&licensed Operator Handwash Sinks--location, number,design and signs Touchless fixtures Three Compartment Sink, and Dishwasher (high or low tern.p?) Visual or audible -,.device. Test strips, Log Bock - Low sanitizer - Type of Sanitizer: Quats, Iodine, or r� Bleach? (Show storage Location on,Plan) Mop Sink---Mops to be hung properly,pd dried Frozen Dessert Machine(Daisy) Yes No Drain.Boards-air dry utensils and equip'rnent i• Ventilation.Systems for Hoods (Cleatring contract) Nurr{ber of Bathrooms Proposed:/!' 1. Touchless fixtures 2. Ventilation Systems 3: -Self-closing door(if located off the kitchen) 4. Soap Dispensers—Mounted 5. Paper Towets Mounted 6, Handwashing Sign 7. Women's.lkootn'-- • Covered trash bin or sanitary napkin dispenser Floors, Walls, Ceilings(Smooth easily cleanable sarl:aces) FINISH SCHEDULE[SEE ADDENDUM ATTACHED] Lighting- Sufficient/fighting shielded Reliase containers Covered(sufficient number and,size, durable easily cleaned, itisect & rodent resistant) Dumpst:er impervious ground and blocked from public view. TeucWass scuff r �d faucets at restroorn si.nk.s. —1 faucets in ha'ndwash sinks in food preparation.areas. t Dry storage room location.shown on floor plan. i COASTAL•--- CONSTRUCTION 22 Depot Street •P.O.Box 1644•Duxbury,MA 02331 Phone: (781)934-5767 • Fax: (781)934-5856 11/4/13 Mr.Thomas McKean Director Public Health Division Town of Barnstable 200 Main Street Hyannis, MA 02601 Subject: Cape Cod Creamery Shell Building 645lyannough Road Hyannis, MA Mr.McKean, Please be assured that Coastal Construction plans to build the new building at 645 Iyannough Road per the plans submitted, including the 1500 gallon external grease trap as shown on Sheet 2 of 3 dated June 26,2013 as developed by Down Cape Engineering, Inc. Sin ely, l/ Daniel P. Snow Vice President Coastal Construction Corporation McKean, Thomas From: Anderson, Dave Sent: Monday, November 04, 2013 7:49 AM To: McKean, Thomas; Parsons, Roger Cc: Perry, Tom Subject: RE: Cape Cod Creamery Sewer Connection Since the GT is a DPW requirement, then it's up to me to keep track of the GT installation and the sewer connection. If, at some point I'm not satisfied w the work, then DPW ( me ) would notify Bldg and request / demand that the dept not issue an Occupancy Permit, or rescind any existing permits, or assist me in raising hell w the developer in some way. I suggest that for your purposes, you insert " N/A " into the proper place on the form and initial & date beside it. DJA -----Original Message----- From: McKean, Thomas Sent: Friday, November 01, 2013 4:38 PM To: Anderson, Dave; Parsons, Roger Cc: Perry, Tom Subject: RE: Cape Cod Creamery Sewer Connection You would have to ask the Building Commissioner if he would be willing to place that condition on the permit. NOTE: This grease trap requirement is also a site plan review requirement from the DPW. -----Original Message----- From: Anderson, Dave Sent: Friday, November 01, 2013 10:10 AM To: McKean, Thomas Cc: Parsons, Roger Subject: RE: Cape Cod Creamery Sewer Connection I don't issue a separate GT Permit. It's all a Sewer Connection Permit. Whether it involves an oil/water separator, or a grease trap, or just a blackwater pipeline, it's all the just another sewer connection. My permits are valid for 6 months. Considering they haven't broken ground yet, I have a concern with issuing a Connection Permit this early in the project. I would suggest that a CONDITION be added to the Bldg Permit that an Occupancy Permit will not be issued for the property until the DPW signs-off on the completed & accepted sewer connection. DJA -----Original Message----- From: McKean, Thomas Sent: Thursday, October 31, 2013 8:47 AM To: Anderson, Dave 1 L Cc: Perry, Tom; Parsons, Roger Subject: RE: Cpae Cod Creamery Sewer Connection I am simply looking for a grease trap permit number, before signing-off on the application for a building permit. -----Original Message----- From: Anderson, Dave Sent: Thursday, October 31, 2013 8:43 AM To: McKean, Thomas Cc: Perry, Tom; Parsons, Roger Subject: Cpae Cod Creamery Sewer Connection Just reed a phone call from Coastal Construction. They are looking for a Sewer Connection Permit. Why ? I don't issue a Connection Permit until the sewer work is about to happen. Why is 200 Main St looking for a Sewer Connection Permit this early in the process ? I can't remember this type of request coming in at this point in the procedure. . Dave Anderson Constr Proj Inspector Barnstable DPW 2 1 McKean, Thomas From: McKean, Thomas Sent: Wednesday, October 30, 2013 8:34 AM To: Perry, Tom Cc: Scali, Richard; Desmarais, Donald; Wadlington, Ellen Subject: Caper Cod Creamery During the public meeting held for site plan review, the applicant was informed that the Health Division will need an interior layout plan prior to approving an application for a building permit. The applicant agreed with the request at that time. However yesterday, the architect representing the owner of the property, insisted that we should be able to sign-off on a building permit for the construction of the shell of the building without any plans of the interior. After briefly discussing the issue with you, I informed the architect that I will agree to his request for my sign-off on the building permit application for the"shell' only. Also, the architect is proposing to construct four bathrooms; a separation wall will be provided to provide a four feet wide hallway/walkway to the bathrooms. (NOTE: A food preparation area cannot be constructed directly in front of the restrooms which are provided for patrons). This preliminary approval is with the understanding that the applicant will come back again in the future with a building permit application before any construction occurs within the interior of the building. The Health Division staff and I will conduct a plan review of the proposed food facility prior to construction of the interior. We will require approx. two weeks for this review. The future proposed layout must provide for sufficient space for food preparation areas with ample space for walkways, dry goods storage, employee lockers, separate storage area for toxic materials, sufficient handwash sinks, all NSF approved and UL listed equipment, and all other equipment as required by the State Sanitary Code and local health regulations. Also, the applicant will obtain a permit from the DPW for the proposed in-ground grease trap prior to receiving my signature for approval of a building permit. 1 J 30 , ooF THE COMMONWEALTH OF MASSACHUSETTS BOARD OF HEALTH MUST CONNECT TO TOWN SEWER ...----....................................O F..........................._............ Appliration for Disposal Works Tnnstrurtion Prrutit Application is hereby made for a Permit to Construct or Repair ( ) an Individual Sewage Disposal yi P. . ..... ... R )?6 ...... - e tion-Address or I of No. . = Owner Address W Installer Address d Type of Building �� yw Size Lot............................Sq. feet U Dwelling—No. of Bedrooms_______________ --------....___......... rxpansion Attic ( ) Garbage Grinder ( ) Other—Type of Building ----- No. of persons............................ Showers YP g -------•-••-------•-•-- P ( ) — Cafeteria ( ) Otherfixtures .----•-•----------------------••---•---------•--------.-----•---•--------•-•--•--•----•--------------------....-•-•-----------....------.........._... W Design Flow............................................gallons per person per day. Total daily flow............................................gallons. WSeptic Tank—Liquid capacity............gallons Length................ Width................ Diameter................ Depth................ x Disposal Trench—No..................... Width.................... Total Length.................... Total leaching area....................sq. ft. Seepage Pit No..................... Diameter.................... Depth below inlet.................... Total leaching area,.................sq. ft. Z Other Distribution box ( ) - Dosing tank ( ) aPercolation Test Results Performed by......................................-................................... Date........................................ Test Pit No. 1................minutes per inch Depth of Test Pit.................... Depth to ground water..........._............ 44 Test Pit No. 2................minutes per inch Depth of Test Pit.................... Depth to ground water........................ 04 ........................................-.................................................................................................................... 0 Description of Soil........................................................................................................................................................................ W Z -------------------- ............................................................................................................................................ .................••-•................ U Nature of Repairs or Alterations—Answer when applicable._.............................................................................................. ----------------------------•------••---....--•---------------.---------.......-----.....-•--•-------------....--------------------------------•-----------------••-•------------------....._•---------- Agreement: The undersigned agrees to install the aforedescribed Individual Sewage Disposal System in accordance with the provisions of TITLL 5 of the State Sanitary Code— The undersigned further agrees not to place the system in ope i 1 a Certi >eof_ o liancc has�been i ued the a f health. igned- :. ----------•---------- D to Application Approved BY-------- •-•-- ---=_�......!........-•......................5____--_--- ...... �1 - ----•-•--- ate Application Disapproved for the following reasons---------------------•--•----•-------------------------••------------------------•------------------------•_...-- ...................----------------------------------•• •--••-•--••--------•••-----••.....-----•-••-•----•--....•-•••--•-•------------•-----...................................................... ..----._.Date Permit No.__....��.-----�-/�---�----------------- Issued........_.f...- --------- i .,-•� �¢ Date - ------------- -- - - - - --- THE COMMONWEALTH OF MASSACHUSETTS BOARD OF HEALTH ........................................._OF............I__...........I............................................................ Appliration for Disposal Works Tonstrurtiott Prrutit, Application is hereby made for a Permit to Construct or Repair an Individual Sewage Disposal System at: .... ........................................... ... ,Ir.•........................................ --------------—--------—-----T ca i..-Address or Lot No. ................................�D/00.r . .......................................... .................................................................................................. owner Address ........... ......... Installer Address Type of Building Size Lot..............................Sq. feet Dwelling—No. of Bedrooms............................................Expansion Attic Garbage Grinder Other—Type of Building ............................ No. of persons............................ Showers Cafeteria Otherfixtures ...................................................................................................................................................... Design Flow.............................................gallons per person per day. Total daily flow............................................gallons. 9 Septic Tank—Liquid capacity............gallons Length___........:._.. Width................ Diameter..._.._..__..._. Depth....___._...._.. Disposal Trench—No. .................... Width____....._.......... Total Length........_......_..__ Total leaching area....................sq. f t. Seepage Pit No..................... Diameter.._................. Depth below inlet.._.........._..___. Total leaching area..................sq. f t. Z Other Distribution box ( ) Dosing tank ( ) Percolation Test Results Performed by.......................................................................... Date........................................ Test Pit No. I................minutes per inch Depth of Test Pit..____...._......... Depth to ground water___._.__...._........_... 44 Test Pit No. 2................minutes per inch Depth of Test Pit...._....._....__.._ Depth to ground water....__._._..._.......... 04 ............................................................................................................................................................. 0 Description of Soil........................................................................................................................................................................ U ......................................................................................................................................................................................................... .........................................................................................................................I............................................................................... U Nature of Repairs or Alterations—Answer when applicable................................................................................................ ....................................................................................................................................................................................................... Agreement: The undersigned agrees to install the aforedescribed Individual Sewage Disposal System in accordance with the provisions of T 1T LS 5 of the State Sanitary Code— The undersigned further agrees not to place the system in operation until a Certificate of Compliance has been i ued 9the?Ta6r f health. Signed ............ ------------------------ -------------------------- pry ApplicationApproved By--- aLelcl......................................................... .................. ate Application Disapproved for the following reasons:............................................................................................................... ...........................................................................................................................................................�*.......... ----------- Date Permit No._...... ---J................ Issued........I. ...... ...........W.4............. Date THE COMMONWEALTH OF MASSACHUSETTS BOARD OF HEALTH ..........................................OF..................................................................................... Tprtifiratr of Toutpliattrr THIS IS TO CERTIFY, That the Individual Sewage Disposal System constructed (�or Repaired by................................................................. ----------------A............................................................................. n at. ..q..�.... Tq -- -----------------------------------------------------------------------7 has been instilled in'accordance v/ith the provisioniof TITLE j of The State Sanitary Code a de cribed in the aL.C'_' application for Disposal Works Construction Permit No......_ ..... dated...... . ;Z4................. THE ISSUANCE OF THIS CERTIFICATE SHALL NOT BE CO STRUED AS A GUAVANTEE THAT THE SYSTEM WILL FUNCTION SATISFACTORY. DATE............ ....................................... Inspector—.----- . .... ----------�_ *-- ------------------------------ THE COMMONWEALTH OF MASSACHUSETTS BOARD OF HEALTH .......................................OF..................................................................................... FEE..._._...__--_.......... Disposal Works Tonstrudion rmit Permissionis hereby granted.......................................................................n..................................................................... to 'Construct or Repair n indiyioual Sewage Di al System a No t Street AL"Vpo�I -_ fty.4-AM-1w,..........",.............................................................................. as shown on the application for isposal Works Construiction Permit No`%.V:7RL1. Dated......---?/Q /fit............. . .............. ...................................................................... DATE..... ......► Y Board of Health 7...................................... FORM 1255 A. M. SULKIN, INC., BOSTON ROUTE l- a, M.ARctl 2.3�./9Ba'L -- �OR1Cr-INAL----SY,S.T.EM — AS CO/vsTRucreD IAI /9602 FRONT - - __ PANCAKE—MAN - - -- ---- -- -RESTA-URA-NT - _ - 1500 GAL, — ~ (BATHROOMS ONLY) —_ -- -- -- --- - -- - O TI 2 ''t GREASE TRA.A r BLOCK -- - - ---- —_ -- --- --- -__— _ - SSPOOGS EDGE PA!/FMENT IN 4 4 • r SEE PAVEMENT SECTION GENERALNOTES: HEAVY DUTY H-20 COVER _ UBELE 'D ' 1.THE LOCATION OF EXISTING UNDERGROUND UTIUTIES SHOWN ON THIS PLAN IS DRILL 1D2)1 RAW m HOL F&C CS IN COVER B'M-20 F&C RIM LISTED )jN APPROXIMATE PRIOR TO ANY EXCAVATION ON THIS SITE.THE EXCAVATING COMPACT 61CKFILL IN 6' CONTRACTOR SHALL MAKE THE REQUIRED 72 HOUR NOTIFICATION TO DIG SAFE UFS(TYP.ALL DRAINAGE) ' \r 0-888-344-72J3)AND ANY OTHER UTILITIES MICR MAY HAVE CABLE,PIPE OR MIRAFl 140N FABRIC OVER H-20 I ) I( EQUIPMENT IN THE CONSTRUCTION AREA FOR VERIFICATION OF LOCATIONS. THE CONTRACTOR 15 RESPONSIBLE FOR VERMCAION OF ALL UTILITIES AND INVERTS. FABRIC LINE ALL SIDES OF ORANAGE �ERS SLOTTED 12'0 HOP AS RED. ADS N-12 OR EQ. WILL lY c \ ADJUSTING COURSE I \TcI' ArR T 2.ALL CONSTRUCTION MATERIALS,COMPONENTS,AND METHODS EMPLOYED ON THIS H PROJECT WORK SHALL CONFORM TO THE TOWN OF BARNSTABLE SUBDIVISION REGULATIONS IRA'' PORT Y '�,P2 AND/OR THE MASSACHUSETTS DEPARTMENT OF BNBUC WORKS STANDARD 'F6 LOC $ SPECInCATONS FOR BRIDGES AND HIGHWAYS AS AMENDED TO PRESENT. PROPOSED 2.0-( ei ANY SEPTIC WORK AND MATERIALS 10 CONFORM TO 310 CNfl MOD TIME 5. H-20 N AND BARNSFABIE HEA]H REGUUTONS.AL SEWER WORK TO BE PER TOWN SPECIFICATIONS. LEACHPIT INV. C.B.TRAP LISTED lYW HOPE FI g 3.VERTICAL DATUM IS NGVD29 APPROXIMATE FROM ORIG.SITE PUNS AND FROM TOWN G.I.S.DATA ui 6•mX6•-e•SHORTY ROUTE H-20 LP OR EOUA INV.LISTED 4.511E LIGHTING SHALL NOT CAUSE GLARE FOR MOTORISTS.BUILDING MO N-20 CATCH BASIN 7' OR NEIGHBORING PREMISES.(RETAIN RILE,LOW LEVEL BUILDING MOUNTED/PORCH LIGHTS BANNED). }`•GIN ARDU PIT S.CONTRACTOR TO SERVICE D ARSUTILITY I B EALAVIDED,SEE ALSO WITH YA NIS MIRWTE VENDORS. SEPARATE WATER SERVICE ED WO TO BE PROVIDED,IS N SEE AL50 HYANNIS WATER SPEDIFlGl10N5. .. V-6'X♦'I.D.SIIOREY SOLID Tel 6.THIS PUN O FOR PROPOSED WORK ONLY AND S NOT TO BASIN H-20 OR EQUAL L _ BE USED FOR PROPERTY ENE STAKING. 6'STONE UNDER 7.6'LOAM AND SEED ALL DISTURBED AREAS NOT PAVED,M6.03.0 SEED. 3/4--1-1/2-DOUBLE WASHED STONE(TYP.) LOCUS MAP $GALE 1 = 2000' 8.BUILDINGS SERVICED BY TOWN WATER AND TOWN SEWER,UTILIZE EXISTING/MODIFIED CONNECTIONS, SECTION THRU DRAINAGE i' S� / 6 I LOCUS MAP 5 SCALE 1'=2000't i t 5 5 ASSESSORS MAP 311 PARCEL 008 LOCUS IS WITHIN FEMA FLOOD / ZONE C AS SHOWN ON COMMUN ITY EXISTING PANEL#250001 OOOSC DATED 7/19/1985(NOT A FLOOD HAZARDRETAIL BUILDING 4 ZONE) REFERENCES #655 / / I I I I I I I I I LAND COURT CERTIFICATE#95258 �/ LAND COURT CERTIFICATE 6627 LAND COURT PLAN 1720187201E LAND COURT PLAN 25266E ECC ZONING SUMMARY 1,��Hw A IgU I I I ZONING DISTRICT: HB BUSINESS DISTRICT/ y f 1 MIN. LOT SIZE 40,000 SF qq =L 1 II II / MIN. LOT FRONTAGE 20' PROPDSM PERVIOUS JJ MIN. LOT WIDTH 160' 8' C" TEE 0 WALK THIS AREA I / MIN. FRONT SETBACK 60' /�V ILL / N FIELD ADJUST TO REDUCE 3 / MIN. SIDE SETBACK 30' •• Qy // IMPACT ON VEGETATION MIN. REAR SETBACK 20' MAX. BUILDING HEIGHT 30'SITE IS ••• w W •3 -/ N ; TAP NEW 2'WATER PROTECTION AZONE. (PREVIOUSLY TED WTHIN GP O DEVELOPED 3 8 w E C-900 UNDWATER w TW SERVICE TO EXSTNG / SITE NEW BLDG IN PARKING LOT) _ W--�W��w-W- 8'PVC MAN PER s�c� ((�• WATER DEPT.SPECS N C.B./ •ONE HUNDRED FT ALONG ROUTE 28 AND ROUTE 132 0� DOV I I 11 FIND. ••THE MINIMUM TOTAL SIDE YARD SETBACK SHALL BE 30 FT. OF SUC PAD END / TOTAL RESU\LTSDIN AA SETBACK T NO L OF LESS THAT 10 FT, E E Q\ 0 IStuRD EXCEPT ABUTTING A I / MI IMUM OF 20 FT IS REQUIRED. DISTRICT, WHEN=A •••OR 2 STORIES, WHICHEVER IS LESSER(ONE STORY SAWCUT AT EXPANSI\ l BLDG ON SITE,ONE STORY WITH BASEMENT JOINT AND R SIDEWALK TOELESS K /\ NEWTHAN 5x LRo/ I PROPOSED) o o 0 0 2"/ \3� ° `ryp.)'l/ \1TD f I PAWCU ATCH\PAVEMENT AS REOLY�IREO 1` OWNER OF RECORD DOREE\/ \ � N-- ' I i�- W/ \ p I�VAN SPACE I ROUTEN132 REI � ALTY KIAN TRUST I I A (°y7 °•+`�`\ Tx?eE E°M0 A C/ MILL LANE MANAGEMENT I 231 WILLOW STREET ILA I I I I I y v f` / YARMOUTHPORT, MA 02675 'Sq K,CU7C 12 �p z, PATIOLL ,I[49wJ NEW�9DEWAIX pE ``` �EXISTING BASIN AND PARKING CALC'S: LEACHING(TYP.) "a9" ,:1:12 RAMP. Loy \\ / EXISTING RETAIL: i, 70,655 SF X 1 SPACE/200 SF = 353.3 SPACES f!oD CK i I , EMPNONLY (•y! STARBUCKS: 35 SEATS X 1 SPACE/3 SEATS = 11.6 SPACES 8 EMPLOYEES X 1 SPACE/2 EMP. = 4 SPACES ntL' D ..,;. PROPOSED ,� �iP`>`,, ;'-.- A TAKE OUT = 5 SPACES �L I I RETAIN EXITING CURB Ta "-/ AP y"P,,,OD � ROOF DRYWELL�� i PROPOSED: CAPE COD CREAMERY: o SIGN IN MODIFIED ISLAND F` �'_�' =- ,� DWGRY 1 1 74 SEATS X 1 SPACE/3 SEATS = 24.7 SPACES 1 g70Ry yyOO�� ( 'I/7w' 1 8 EMPLOYEES X 1 SPACE/2 EMP. = 4 SPACES � __ _ I i TAKE OUT = 5 SPACES l i I I I I y4 v = ^F - 2 4 8 • 1^Q . TOTAL REQUIRED 407.6 OR 408 SPACES II I I I I I I I I PERVIOUS PAYERS "t _! �3 P 5 /� G✓ I __\ 'j•� ENCE ADE PROVIDED 408 SPACES Ll_I I - _ _ -y SF 10° 2 .HCP:;52,CMR'o REQUIRED, 10 PROVIDED ININCL. 2 VAN . �.-��..�.-I I.' PROP75ED LI - I I 1 DRAINAGE PROPOSED 11'%1f' 12�INOD BERM IOL WfM TOP COAT 3*CAL TREE 7YP. p//l f� .. \ RIM TO MATCH EXISTING D-5 D I 1 \t \ \,INV. .1 47.E FENCED DUYPSIER PAD (NOT APPLICABLE THIS SITE) 43 C.B. E 10.OFF LOT LINES 1.5'TOPCOAT MASS DPM NEW O. " 1 FIND.. \ TYPE II _SMHI ` O .`O O fy'I �1�'^y j RETAIN G WALL 2.5'BINDER i 5 PROPOgD W,4' EVEAL ° `\ STAIRS WITH CATCH BASIN e^ r•f A HANDRAILS INV.4315 EXTEND GRAVEL 6'MIN./ �0012'REPROCESSED ASPHALT GRAVEL PROP PAST EDGE PAVE COMPACT SU MDPW SPEC.VB.ROLLER COMPACTED I5DO O�H2O BGRADE GREASE TRAP "VENT°m1C�D PAVEMENT CROSS SECTION 4' �n �1NG SE1 I I i NOT TO SCALE I D D7 `' '$MHST. SAWCUT ANDNECTON� PATCh PAVEMENT I a R I I w ItVM A SEED 06RIRBEP II� I S�Z I (V.I.F)6.1 AS RE]UI COMPACTED FILL m R-m FAD m.P) AREAS STAINLESS STEEL /Iy/ WIDE BAND STRAP ON SERVICE SADDLE CORPORATION COCK NUELLER OR EQ. TELESCOPING MUELLER� j _ p CASs IRON SERVICE (110 COMPRESSION) BO% U - COVER AOASTRs WaO¢/x-m I�S � MAINS WEE TAP UNDER FULL PRESSURE ONLY. OR EQUAL 11 TRACING WIRE-14 GCE,SOLID COPPER II BLUE IN COLORLF- ^ - _ TER W MSDR-15 Nt AT Il[N@t R O.W RmF mAAIS - ''H'�`6v mKx BDfS 1I I I I - D BHT R CURB STOP n HmEr w EWA " I =�B'PVC TORNULEH OR E0. 11 II WATER MAN TO OPEN :s....:......:.:..a:......;^ - - pp\\ �( BENCHMARK CENTER OF EASIN DOMESTIC SERVICES TO BE 2'200 PSI CIS PLASTIC LINE TO DISTRICT SPECIFICATIONS SLEEVED WHERE RED. DI. pI�gmj°E L. - 44.48' R TRACING WIRE SHALL BE INSTALLED AND SPACED 12 INCHES ABOVE AND DIRECTLY ON TOP OF THE W e'LARDER PR PLASTIC TUBING,CARE SHALL BE TAKEN 50 THAT THE WIRE DOES NOT COME IN CONTACT WITH THE ROOF DRAIN SECTION PLASTIC TUBING.WIRE SHALL BE STRIPPED AND WRAPPED AROUND THE C.C.THREADS OF THE CORPORATION - AT THE WATER MAN WITH ONE ADDITIONAL FOOT OF WIRE LOOSELY TIED TO THE CURB STOP. 28 WATER SERVICE SECTION NOT TO SCALE NUT SAW CUT/JOINT SEALER PROPOSED FLOW IN FROM KITCHEN SINK AND DISHWASHER ONLY NEW PAVEMENT 4'OSCH40 CEMENT UNED DUCTILE IRON PIPE IN FROM KITCHEN ONLY - EOSTING PAVEMENT 2'BINDER,1'TOP 4'LOAM AND SEED MOPN TYPE 11 BIT.ASPHALT DISTURBED AREAS C.I.RING&COVER OR SEE PAVES ON LEBARON IAO91O OR E0.OVER CLEANOUT TO GRADE. nn VERIFY INVERTS IN FIELD TYPICAL WHERE INDICATED GROVm"b ytl p �� PRIOR TO ANY DEDICATED VENT B/SEECOURSE + D CONSTRUCTIONVENT RISER TO BUILDING STACK 12'PROCESSED GRAVEL - \` UP THRU ROOF TO CODE SCH40m CAST IRON PIPE PITCH NEW H-2D CAST IRON COVER FFFLR EL 51.25 SEE BLDG PLANS. TO GR AT.05E MIN.NO-OW POINTS NEWSMH1 4'I.D.SKIN\` 2 CU R PROP. 2 H-20 CAST IRON COVERS ON G/T'S FORMED BRICK INVERT \� EXCAVATION-EARTH OR ROCK CONC, HATCH EXISTING GRADES PER TOWN SPECIFICATIONS ALL ROCK EXCAVATION AND STONES PROPOSE H-20 RISERS.MORTAR ALL COMPONENTS URGER NAN 6'SHALL BE KIT.INV. RIM 47-49.02 ADJUST TO FINISH GRADE RIM.46.82 EXISTING CAST IRON COVER DISPOSED OF AND W APPROVED EXCAVATEDPLACED MATERIALBH 45.0 ��• OR GRAVEL BORROW. BLALKWATER _ COMPACTED NN INV.44.5 NV.OUT 42.8 ED APPROVED EISMNT.42.2 FLIT \66,ARTJ 34 4'SCH/0 CLDIp BACKFlLL \• Jfi'qT q, AT{,5E / PROPOSED H-20 1500 4'6.CRUSHED PVC-8'AT 2,5E MIN. 42.25 43.20 STONE UNDER ALL PIPE PVC �\ 43.45 GAL TANK 6'CRUSHEp �� VENT RUNS BESIDE,PR ACME OR SHOREY OR EQ. 6'sORJs COMPACT IN 12'LIFTS \` 6'CRUSHED CH TO GRAN BACK / 6'CRUSHED7STONE'AE TO 95%MOD.PROCTOR �\ STONE UNDER ALL PIPE 6'SDR35 IN FROM BUILDING SEWER UNDER DENS" WITH MO.COMPACTOR ��. 4'LIQUID LEVEL 4'SCH40 IN FROM GREASE TARP INSTALL GAS BAFFLE \ BOTH INVERTS IN 43.0 UPPER LEVEL INV.40.1 \; ON SCH40 PVC TEE 24'INLET TEE SCH40 PVC EXISTING SEWER RUNS TO °p OOOOPIPE O.D. 12' (NO MODIFICATIONS REO.) 12'MIN. °'° o ° PROVIDE DROP INLET INTO EXISTING IAWHOLE AT ��• CAREFULLY COMPACTED LEVEL AND COMPACTED 6-BASE OF 3/4-CRUSHED STONE INVERT ESTIMATED 38.23 V.NV a- 12'MIN. \' _ELECTED MATERIAL OR SEE TYPICAL DETNL TOWN SPECIFICATIONS 9'MIN \` GRAVEL BORROW NOTE:CONTRACTOR TO VERIFY AL INVERTS PRIOR TO ANY SEWER CONSTRUCTION,AND ORDERING PRECAST. SEWER CONNECTION/GREASE TRAP INSTALLATION: SITE PLAN SEWER PROFILE VIEW OF LAND FOR AN 2 O.D.• CRUSHED STONE BEDDING RED. TUTS SEWER LINE SPVa'Sp p'e;`h'O,sw, tip \;' ICE CREAM SHOP 1/4-STONE REQUIRED. . ' 6'MIN. AT UNDISTURBED CHRISTMAS TREE PROMENADE UNDIMMED FIRM MATERIAL UNDISTURBED SURFACE GRADATION REQUIREMENTS: IN SIEVE PERCENT PASSING CE REPLACE AAA' ,IN-N 100EHYANNIS MA BELOW GRADE EXCAVATION I I INCH BO-10°E MfiF wOTAH OF UNSURABIE MATERIAL 1/2 INCH 10-50E 44'`✓, • c"V Y1R WITH CAREFULLY COMPACTED 3/8 IN 0-20% •� UANiSL )AN!,-LA r f SELECTED MATERIAL , IN 12"UFTS,MAIL. No.4. {.]Smm 0-SE A OJALA OJgLA CIVIL off 508-22-4541 PREPARED FOR EARTH TRENCH ROCK TRENCH T° 40960_ No.46502 I 1°.5OB-J62-sfieD �" i 3 '°W° °m® RT. 132 REALTY TRUST (,(z6 5 VIAL ' down cape engineering,Me. STANDARD DETAIL DATE DANIEL A. OJALA,P.L.S., P.E. C%vil engineers DATE: APRIL 4, 2013 SEWERTRENCH Scale:I"=20' PERMIT SET-NOT FOR CONSIRUCTION land surveyors REV: MAY 31, 2013 (SPR/WATER) NOT TO SCALE 939 Main Street (Rte 6A) REV: JUNE 26, 2013 (BATHROOM SIZE) D 10 20 30 40 50 FEET YAP.MOU7HPOR7 MA 02675 SHEET 2 OF 3 DCE y10-169 10-169 C.OWG STAMP: sw v s �t n - -s'� s ` 4 5 68 x m zs 13ire• /'\ :I�.. � � �;. pis o�;dq � ` s� ,. zz-s• b ° �s-O• r�: " ao of - —_ ,`` �`.\ 7 Z I� o Stail a I �zj tt i_ I� n Mens /�L ., `. ��``. •�` i i A7.01 5 Toile} � I I. unise .-. 16 ' m \ 16 I s —= / \ ----- - - --- + x B 'ices 6.2 I i I I I I a Corridor 1 d € Az01 i 12 • I i � �" W �� II o �/�/_V �✓'vim a I�j",' Lv � - } szcros7 W W 1 Lu O L�-vt z F I N I I I I II Ips ; A202 U Ox W Azat z I I III t..�` ,:, O " W io ve• ° I I I d 1 0 Q W N am✓ N I t I k I I O U III.� �. IIII II II PTV.CrB Paa Dc oUwRGn+nOl N� ., mC/J � Lu � Lu r/�� Q v J V __ _ _ __ L ) � Y SMnq Area O o 0 F Q I TME: t First Floor Plan _ jE� ''�"� *SEATING ,,., t' .✓y a s' ] a ,7 129 PAliO* TOTAL 74 SEA DATE ISSUED: 07.26.2013 ------WOOD DEC „� �. REVISIONS: Ah — ' x Y �,� •�e `y DRAWN BY: TONE PATI as-c) iy `�. .� ,..», w^ .'��'`^.I S.IQtalll PROJECT#: a _ .23 6 ... DRAWING NO.: BUILDING GROSS AREA' 2,128 SQ.Fr. WOOD PORCH AREA' _ 910 SQ.FT. ` 1 2 4 nz.o1 5 ] 8 TOTAL GROSS AREA' - 3,038 SQ.Ff. A1 .01 g �— �-- � First Floor Plan \ W L OM PAC is eSkA4,,lU1.Aa. 54CY 3U, � MA`S=. T�f PE.I- 1 C�1T CIS .TGo 3'M I t\l f t7NE T T« T r Z` GCS Al. U ` �'; . •,` �,, \.� �" tv1ASS�.EY-1 B1`t' �}JL E7'�•��.k; ( _ ::,�.,,_ _ � .�.� ___. ____-- � _ u�- ,<::�_...• ,r _,�. __. . '`.(Y C.tl. 7r-) ;a, , l'X'ST. `.�� /�+\,. L� {7! 1 w V..• be l�.V ' 141'� 1 , N P r, � \{ . A 000 GAL- /!\.-.--• •^ �_ _ - _ _ 1. — _ �p —.__.. aD -t-- Z' N 0 all , To !�%2~ � ti o m . . . . . � Stargw �3. PI2G�P 8' F'VL SE�'E� / P4 z _ ` YY�� STU1.iC O • ti • J r a . • ' TA P ti c .L �� - --.� T• sue.,,_ , _ P2G�' CA.TC_H 3AS�'+ 15 �SZ3 �-- _,., � . � •�a , -`r`�/r....\ r- � _�._�"^�---� � ��. -- 1 i , _ _ L-14 L_ !CD LEV E.L. / Sr 6 - . ` / 4 a i g '' \ t V 1 N L F: TEE -__ -_____. ._...__._._____.___-• � �SZ1=Az.•°_ •L�. .� f� - 1 ;: , } 89 , i I At,....1VIC. -T .��1._ �...�• ® �� G �F_,�F� C1�� T -70 t w Ad`l N 0 l LL 1~:}CI..1 �P r CrC.� �G. / --- _. � C-l•,iE F; ��:.:.r`��1 F � . .. ` _ Vic► - DE. . ' , f � C/, • / j /R C1 •r' Vf ST ex sr 0W Wit} 4 iFy GC - ah1}JFLr Er+�T 8'Jl .U1NL� S��JESZ • _ _ ►� .�, .- , r �.- l rye/ / / / (!� Y Cv 16 tD W (I L \j -, _ ujl / 11 ti i L2 E z - �t !1 1 i - i �j y i 420 IU 1 1 v o J s a •5q +,H tip ` i t - - - - -- -- � , � �'2-UT' `�- '�,.�C• `�`�Ea2, ��t.1t ��E. "�2�,f-" �/ r r � '.� - .____ _._ _ _ ._��hh •��G .J ul _. En w f \ ! � � �-` •�. VP1�F. �_�_CH PST`, — �,:F_E VE=;.� t� � Q � y i 1 �. `, -_ � r � u-` fir• b n�,,. 1 f4 0 _ ck z f- _.. 1 . ) THE LOCATION OF UNDERGROUND UTILITIES AS SHOWN IS L APFROXIMATE . AT LEAST 72 HOURS PRIOR TO ANY EXCAVATION FOR THIS PROJECT WORK THE CONTRACTOR SHALL MAKE THE REQUIRED NOTIFICATION TO DIG SAFE ( 1•-500-322-4S44) AND CONTACT THE ( ,( r BARNSTABLE WATER COMPANY (775--0063) FOR VERIFICATION Qf -r -- - - _ LOCATIONS. CONTRACTOR SHALL BE RESPONSIBLE FOR COORDINATING' StWER 2' � Q ► i ' ` `r INrTALLATION WITH THE MANAGER OF THE AARNSTASLE MUNXCIP.AL AIF.F'ORT TO ASSURE CONPATIUILITY WITH THE PROPOSED AIRPORT SEDER SYSTEM. ,. 3. ) CONTRACTOR SHALL BE RESPONSIBLE FOR PROV-101K TkAfFIC 'CONTROL AND OTHER PRECAUTIONS ONS FOR PEDESTRIAN AND VEHICULAR ,SUETY AUTI DURING THE COURSE_ OF HIS OPERATIONS ON' SITE,