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HomeMy WebLinkAboutWHOLE FOODS MARKET - FOOD LHy�a WHOLE FOODS MARKET 90,Iyannough Rd. nnis r Town of Barnstable BOARD OF HEALTH John T.Norman Board of Health Donald A.Gaudagnoli,M.D. . BARN9TAULL F.P.(Thomas)Lee S& 7 MA Daniel Luczkow,M.D.,Alt. 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: 766 Issue Date: 11/19/2021 DBA: WHOLE FOODS MARKET OWNER: WHOLE FOODS MARKET Location of Establishment: 990 IYANNOUGH ROAD HYANNIS MA 02601 Type of Business Permit: SUPERMARKET Annual: YES Seasonal: IndoorSeating: 8 OutdoorSeating: 24 Total Seating: 32 FEES FOOD SERVICE ESTABLISHMENT: $250.00 YEAR. 2022 RETAIL FOOD: $285.00 COTTAGE FOOD OPERATION: Permit Expires: 12/31/2022 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: -- - - - -- -- - MOBILE- FOOD: MOBILE-ICE CREAM: Q� FROZEN DESSERT: Thomas A. McKean, IRS, CHO, Health Agent FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: APPROVED 01/2014-To keep pizzas, calzones, and pigs in a blanket may be keep up to 3 hours at room temperature. The foods must be discarded after that time. The time and temperature logs shall be maintained and kept fora minimum of 6 mos. The variance letter shall be posted on the wall. r c Bellaire, Dianna From: Desmarais, Donald Sent: Friday, November 19, 2021 11:23 AM To: Bellaire, Dianna Subject: RE: 2022 Food Permit Whole Foods - Hyannis, MA I would give them the seats they identify having, since it is a lower number anyways. Sent from my Verizon, Samsung Galaxy smartphone -------- Original message -------- From: "Bellaire, Dianna" <Dianna.Bellaire@town.barnstable.ma.us> Date: 11/19/21 10:59 AM (GMT-05:00) To: "Desmarais, Donald" <Donald.Desmarais@town.barnstable.ma.us> Cc: "Bellaire, Dianna" <Dianna.Bellaire@town.barnstable.ma.us> Subject: FW: 2022 Food Permit Whole Foods - Hyannis, MA Donny are you okay with me changing the food permit to reflect these numbers? It is much lower than what we had. We only had 48 seats inside, however we had no outdoor seats? Please let me know what you want me to do with this permit. Dianna Bellaire Permit Technician Town of Barnstable Health Division 200 Main Street Hyannis, MA 02601 P:508-862-4643 Fax:508-790-6304 Email:Dianna.Bellaire @town.barnstable.ma.us The information contained in this electronic truisniission("e-mail"),including any attachment(the"Information"),may be confidential or otherwise exempt from disclosure.It is for the addressee only."Phis In£ornlation may be privileged and confidential work-product or a privileged and confidential communication.The Information may also be deliberative and pre-decisional in nature.As such,it is for internal use only. .'he Information .may not.be disclosed without the prior written consent of the Director of public Health.and/or.the. Town Attorneys Office of the Town of Barnstable. If you have received this e mail by mistake,please notify the sender and delete it from pour system.Please do not cope or forward i.t.T'han.k you for pour cooperation. From: Jacob Creswell (CE CEN) [mailto:Jacob.Creswell@wholefoods.com] Sent: Friday, November 05, 2021 12:41 PM To: Bellaire, Dianna Subject: RE: 2022 Food Permit Whole Foods - Hyannis, MA Hi Dianna, 1 ii i I confirmed with the store that we have 8 seats indoors and 24 seats outdoors. Not sure where the 70 number came from. Let me know if you need anything else. Have a great weekend! Sake Creswell Whole Foods Market Global Licensing Team 828 W. 6th St., Suite 100 Austin,TX 78703 737-230-8612 This email contains proprietary and confidential material for the sole use of the intended recipient. Any review, use, distribution or disclosure by others without the permission of the sender is strictly prohibited. If you are not the intended recipient(or authorized to receive for the recipient),please contact the sender by reply email and delete all copies if this message. From: Bellaire, Dianna <Dianna.Bellaire@town.barnstable.ma.us> Sent:Thursday, November 4, 2021 1:02 PM To:Jacob Creswell (CE CEN) <Jacob.CreswelI@wholefoods.com> Cc: Bellaire, Dianna <Dianna.Bellaire@town.barnstable.ma.us> Subject: [External) RE: 2022 Food Permit Whole Foods- Hyannis, MA Hi, We just need to verify if there are actually seats inside and outside. You are a supermarket to the town. Dianna Bellaire Permit Technician Town of Barnstable Health Division 200 Main Street Hyannis, MA 02601 P:508-862-4643 Fax:508-790-6304 Email:Dianna.Bellaire@town.barnstable.ma.us The information contained in this electronic transmission("e-m<ul") including any attachment(the"Information"),may be confidential or othenXnse exempt from disclosure.It is for the addressee only.This Information may he privileged and confidential work-product or a privileged and confidential communication.The Information may also be deliberative and pre-decisional in nature.As such,it is for internal use only.The Information may not be disclosed without the prior written consent of the.Director of Public Health and/or the Town Attorney's Office of the Town of Barnstable. If you have received this e-mail by mistake,please notify the sender and delete it from your system.Please do not copy or forward it.Thank,you for your cooperation. From: Jacob Creswell (CE CEN) [mailto:Jacob.Creswell@wholefoods.com] Sent: Thursday, November 04, 2021 1:50 PM 2 x ,To:'Bellaire, Dianna Subject: RE: 2022 Food Permit Whole Foods - Hyannis, MA Hi Dianna, I will look into this and confirm the information.All our license renewals are processed at our corporate offices and changes at the store level don't always get communicated. Supermarket with Food Service sounds correct to me, since even if the food trailers are gone we still provide a wide selection of prepared foods. Either way, I'll get all the info we need to get this cleared up. Thank you! Jake Creswell Whole Foods Market Global Licensing Team 828 W. 6t'St., Suite 100 Austin,TX 78703 737-230-8612 i n n confidential material for the sole use of the intended recipient An review, use This email contains prop etary and p y , distribution or disclosure by others without the permission of the sender is strictly prohibited. If you are not the intended recipient(or authorized to receive for the recipient), please contact the sender by reply email and delete all copies if this message. From: Bellaire, Dianna <Dianna.Bellaire@town.barnstable.ma.us>� Sent:Thursday, November 4, 2021 11:09 AM To:Jacob Creswell (CE CEN) <Jacob.Creswell@wholefoods.com> Cc:steve.alamonte@wholefoods.com Subject: [External] 2022 Food Permit Whole Foods- Hyannis, MA Importance: High Hi, I have received the completed renewal application for Whole Foods located at 990 lyannough Road, Hyannis, MA 02601. 1 have attached a copy of the permit for corporate and will mail the original to the establishment. However, I would like some clarification on seats. This location used to have 2 trailers that served food and they were closed out by 2016. On your application, it stated there were 70 interior seats(in the store?) and 26 outdoor seats? Is this true? I don't' recall seeing 70 seats or any seats inside the store. Were these seats tied to the trailers? Mr. Alamonte, can you verify the seating? Do you have a food court? Could you let me know the location of these seats inside and out. We have you categorized as a supermarket in the health department and originally you were supermarket and food service. Could you let me know if you are trying to keep the seats in case you do decide to re-open for seating? The permit currently only shows 48 seats inside and 0 outside. I am checking with the health inspector regarding this matter as well. If the seats change, I will send a revised permit. Sincerely, 3 dk MkFp Town of Barnstable BOARD OF HEALTH John T. Norman Board of Health Donald A.Gaudagnoli,M.D. • RA BLE, F.P.(Thomas)Lee,. +s�9 �� 200 Main Street, Hyannis, MA 02601 Daniel Luczkow,M.D. Alt. ° 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 S90.000 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: 766 Issue Date: 01/01/2022 DBA: WHOLE FOODS MARKET OWNER: WHOLE FOODS MARKET Location of Establishment: 990 IYANNOUGH ROAD HYANNIS„ MA 02601 Type of Business Permit: SUPERMARKET Annual: YES Seasonal: IndoorSeating: 48 OutdoorSeating: 0 Total Seating: 48 FEES FOOD SERVICE ESTABLISHMENT: $250.00 YEAR. 2022 RETAIL FOOD: $285.00 COTTAGE FOOD OPERATION: Permit Expires: 12/31/2022 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: - MOBILE-FOOD: MOBILE-ICE CREAM: Q� FROZEN DESSERT: Thomas A. McKean, IRS, CHO, Health Agent FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: APPROVED 01/2014-To keep pizzas, calzones, and pigs in a blanket may be keep up to 3 hours at room temperature. The foods must be discarded after that time.The time and temperature logs shall be maintained and kept for a minimum of 6 mos. The variance letter shall be posted on the wall. r For Office I— niv: Town of Barnstable q Initials BARNSTABLE, Inspectional Services q Eo �� Public Health Division '` Thomas McKean,Director (S a` 200 Main Street,Hyannis,MA 02601 Office: 508-862-4644 Fax: 508-790-6304 APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE 1.1/1/19 NEW OWNERSHIP RENEWAL X NAME OF FOOD ESTABLISHMENT: Whole Foods Market Group _Inc. d/b/a Whole Foods Market ADDRESS OF FOOD ESTABLISHMENT: 9901yannouoh Rd., Hyannis, MA 02601 MAILING ADDRESS(IF DIFFERENT FROM ABOVE): PO Box 684786 Austin TX 78768-4786 E-MAIL ADDRESS:_ jacob.creswell@wholefoods.com 7—y, - TELEPHONE NUMBER OF FOOD ESTABLISHMENT: 5f O8 1 418 - 5900 TOTAL NUMBER OF BATHROOMS: 4 WELL WATER: YES_NO (X ... (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: X SEASONAL: DATES OF OPERATION: 1 / TO / 1 NUMBER OF SEATS: INSIDE: 70 OUTSIDE: 26 TOTAL: 96 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? No 1S AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S)? N/A TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW) X FOOD SERVICE X 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 r. OWNER INFORMATION: FULL NAME OF APPLICANT Whole Foods Market Group, Inc. SOLE OWNER: YES/NO D.O.B N/A OWNER PHONE# 512-542-3743 ADDRESS_ 550 Bowie St,Austin TX 78703 CORPORATE OWNER: Whole Foods Market Group, Inc., CORPORATE ADDRESS: 550 Bowie St, Austin TX 78703 PERSON IN CHARGE OF DAILY OPERATIONS: Steve Almonte 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. Steve Almonte 02/ 16 / 23 1. Kevin Whit cher 1 / 23 / 24 2. Kevin Whitcher 02/ 16 /23 V� O SIGNVURE 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 httt)://www.townotbarnstable.us/bealthdivision/annlicattofis.asn. OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. NOTICE: Permits run annually from January 1st to Dec.315`each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC 1st. QMpphcation FormsTOODAPP REV3-2019.doc i Town of Barnstable BOARD OF HEALTH John T.Norman Board of Health Donald A.Gaudagnoli,M.D. •' BAKNSTAUL.L = Paul J.Canniff,D.M.D. MA F.P. Thomas Lee Alternate 200 Main Street, Hyannis, MA 02601 Phone: (508) 862-4644 Fax: (508)790-6304 www.townofbarnstable.us Permit to Operate a Food Establishment In accordance with regulations promulgated under authority of 105 CMR 590.000 M.G.L. Chapter 94 Sections 305A, 3056, 146, 189 and 189A; Chapter 111, Sections 5 and 127A, a permit is hereby granted to: Permit No: 766 Issue Date: 01/01/2021 DBA: WHOLE FOODS MARKET OWNER: WHOLE FOODS MARKET Location of Establishment: 990 IYANNOUGH ROAD HYANNIS„ MA 02601 Type of Business Permit: SUPERMARKET Annual: YES Seasonal: IndoorSeating: 48 OutdoorSeating: 0 Total Seating: 48 FEES FOOD SERVICE ESTABLISHMENT: $250.00 YEAR. 2021 RETAIL FOOD: $285.00 COTTAGE FOOD OPERATION: Permit Expires: 12/31/2021 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: MOBILE-ICE CREAM: Qp FROZEN DESSERT: Thomas A. McKean, RS, CHO, Health Agent FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: APPROVED 01/2014-To keep pizzas, calzones, and pigs in a blanket may be keep up to 3 hours at room temperature. The foods must be discarded after that time. The time and temperature logs shall be maintained and kept for a minimum of 6 mos. The variance letter shall be posted on the wall. For Office Use Only: Initials: Town of Barnstable Date aid Arnt p�$c — Inspectional Services MAW Eo ► Public Health Division '` ? 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 11/1/19 . NEW OWNERSHIP RENEWAL X NAME OF FOOD ESTABLISHMENT: Whole Foods Market Group. Inc. d/b/a Whole Foods Market ADDRESS OF FOOD ESTABLISHMENT: 9901yannough Rd., Hyannis MA 02601 MAILING ADDRESS(IF DIFFERENT FROM ABOVE): PO Box 684786, Austin, TX 78768-4786 1� E-MAIL ADDRESS: jacob.creswell@wholefoods.com TELEPHONE NUMBER OF FOOD ESTABLISHMENT: 5C O8 l 418 - 5900 V< TOTAL NUMBER OF BATHROOMS: 4 WELL WATER: YES_NO X ... (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: X SEASONAL: DATES OF OPERATION: J / TO NUMBER OF SEATS: INSIDE:OUTSIDE:.jW TOTAL: 6 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?_ No IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S)? N/A TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW) X FOOD SERVICE X 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 02) *** SEASONAL,MOBILE & NEW FOOD ONLY*** REQUIRED TO CALL HEALTH DIV.FOR INSPECTION PRIOR TO PERMIT BEING ISSUED PLEASE CALL 508-862-4644 Q:1Application FormsTOODAPP 2020.doc OWNER INFORMATION: FULL NAME OF APPLICANT Whole Foods Market Group, Inc. SOLE OWNER: YES/NO D.O.B N/A OWNER PHONE# 512-542-3743 v ADDRESS 550 Bowie St, Austin TX 78703 CORPORATE OWNER: Whole Foods Market Group, Inc. CORPORATE ADDRESS: 550 Bowie St,Austin TX 78703 VIZ PERSON IN CHARGE OF DAILY OPERATIONS: Steve Almonte 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. Exj)ira.tion Date 1. Steve Almonte 2 / J_d / 2-3 1. Kevin Whitcher- 1 / 23 / 24 2. Kevin Whitcher 2- / b / 23 1 L SIGNWTURE 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 htty://www.townoibarnstable.us/bealthdivision/annllcations.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.315`each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC 1st. QAApplication Fonns\FOODAPP REV3-2019.doc f r' 5 BOARD OF HEALTH Town of Barnstable v John T.Norman sY Board of Health Donald A.Gaudagnoli,M.D. IARMA@L4 Paul J.Canniff,D.M.D. a� 200 Main Street, Hyannis, MA 02601 F.P. Thomas Lee Alternate �a 9. 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: 766 Issue Date: 12/10/2019 DBA: WHOLE FOODS MARKET OWNER: WHOLE FOODS MARKET Location of Establishment: 990 IYANNOUGH ROAD HYANNIS, MA 02601 Type of Business Permit: SUPERMARKET Annual: YES Seasonal: IndoorSeating: 48 OutdoorSeating: 0 Total Seating: 48 FEES FOOD SERVICE ESTABLISHMENT: $250.00 YEAR. 2020 RETAIL FOOD: $285.00 COTTAGE FOOD OPERATION: Permit Expires: 12/31/2020 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: MOBILE-ICE CREAM: Qh FROZEN DESSERT: Thomas A. McKean, RS, CHO, Health Agent TOBACCO SALES: FOR ESTABLISHMENTS WITH SEATING: S S S G PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: APPROVED 01/2014- To keep pizzas, calzones, and pigs in a blanket may be keep up to 3 hours at room temperature. The foods must be discarded after that time. The time and temperature logs shall be maintained and kept for a minimum of 6 mos. The variance letter shall be posted on the wall. For Office Ilse Only: Initials:. r Town of Barnstable Date Paid , .l(! Inspectional Services d$�`�� — :y63p. �� A ifr Public Health Division Thomas McKean, Director 200 Main Street,Hyannis,MA 02601 ti Office: 508-862-4644 Fax: 508-790-6304 APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE 11/1/19 NEW OWNERSHIP RENEWAL X NAME OF FOOD ESTABLISHMENT:- Whole Foods Market Group,-Inc. d/b/a Whole Foods Market ADDRESS OF FOOD ESTABLISHMENT:_ 9901yannough Rd., Hyannis_MA 02601 MAILING ADDRESS(IF DIFFERENT FROM ABOVE): PO Box 684786,Austin, TX 78768-4786, E-MAIL ADDRESS:...--lacob.cr_es_-well@wholefoods.com__ TELEPHONE NUMBER OF FOOD ESTABLISHMENT: 5( 08 1 418 . 5900 TOTAL NUMBER OF BATHROOMS: 4 WELL WATER: YES_NO X (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: . X SEASONAL: DATES OF OPERATION: / / TO / ! NUMBER OF SEATS: INSIDE:,<, OUTSIDES TOTAL: .. 4* SEATING: MUST OBTAIN A COMMON VICTUALLER'S LICENSE FRb4iWkNSING 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?__-No.-- . 1S AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S)? N/A TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW) _X FOOD SERVICE X 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 PRIORTO PERMIT BEING ISSUED PLEASE CALL 508-862-4644 - Q:1Application FormsIFOODAPP 2020.doc f OWNER INFORMATION: FULL NAME OF APPLICANT_ Whole Foods Market Group, Inc. SOLE OWNER: YES/NO D.O.B N/A-- OWNER PHONE# 512-542-3743 ADDRESS 550 Bowie St, Austin TX 78703 CORPORATE OWNER:- Whole Foods Market Group., Inc.- CORPORATE ADDRESS: 550 Bowie St,Austin TX 78703 PERSON IN CHARGE OF DAILY OPERATIONS: Steve Almonte 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 Wirati n Date, .Aller e n Awareness, Expiration Date 1. Steve Almonte N/A/ / 1. Kevin Whitcher 1 / 23 / 24 2, Kevin Whitcher (O SIGNATURE OF APPLICANT DATE _ l ***FOOD POLICY INFORMATION*** SEASONAL FOOD SERVICE: All seasonal food establishments,including mobile trucks must be inspected by the Health Div. trior to oaenine!! 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 theTotiro by fax or mail prior to catering event. You must complete a catering notice found at htti)a/www.towgolbarnstable.us/healthdivision/3i itications.aiti. 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, 1T IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATIONS)AND REQUIRED FEES BY DEC 1 st J Q:1Application Forms%FOODAPP REV3-2019.doc Town of Barnstable BOARD OF HEALTH 1. Paul 1 Canniff,D.M.D. Board OIr Health Donald A.Gaudagnoli,M.D. r�+nnrraie. John T. Norman +crass. 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: 766 Issue Date: 12/20/18 4 DBA: WHOLE FOODS MARKET OWNER: WHOLE FOODS MARKET Location of Establishment: 990 IYANNOUGH ROAD HYANNIS MA 02601 Type of Business Permit: RETAIL FOOD'- Annual: YES Seasonal: IndoorSeating: 48 OutdoorSeating: 0 Total Seating: 48 FEES --- -- -- -FOOD SERVICE ESTABLISHMENT: $250.00 YEAR: 2019 RETAIL FOOD: $285.00 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, IRS, CHO, Health Agent TOBACCO SALES: FOR ESTABLISHMENTS WITH SEATING: ! PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: APPROVED 01/2014-To keep pizzas, calzones, and pigs in a blanket may be keep up to 3 hours at room temperature. The foods must be discarded after that time. The time and temperature logs shall be maintained and kept for a minimum of 6 mos. The variance letter shall be posted on the wall. FQt_01fic Initials: Town of Barnstable , . ( 4 erne Date Paid Ins ectional Services P � 0021 � Public Health Division r:. Thomas McKean,Director , 200 Main Street,Hyannis,MA 02601 Officer 508-862-4644 Fax: 508-790-6304 APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE NEW OWNERSHIP RENEWAL NAME OF FOOD ESTABLISHMENT: Wh.le Foods Market Group,Inc.d/b/a Whole Foods Market ADDRESS OF FOOD ESTABLISHMENT: .990 Iyannough Rd.,Hyannis,MA 02601 MAILING ADDRESS(IF DIFFERENT FROM ABOVE): PO BOX 684786; Austin, TX 78768=4786 E-MAIL ADDRESS: jacob.creswell@wholefoods.com TELEPHONE NUMBER OF FOOD ESTABLISHMENT: : 5( O8 ) 418 5900. TOTAL NUMBER OF BATHROOMS: 4. WELL WATER:YES NO X ... (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: X SEASONAL: DATES OF OPERATION: /_/ . TO / NUMBER OF SEATS: INSIDE: M OUTSIDE: 70 TOTAL: 96 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? No IS AN AIR CURTAIN PROVIDED.AT WAITSTAFF SERVICE DOOR(S)? N/A 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(SEEPAGE#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:Wpplication Fortns\F00DAPPREV2018.doc PLEASE.CALL 508-862-4644 OWNER INFORMATION: FULL NAME OF APPLICANT Whole Foods Market Group,Inc. SOLE OWNER: YES/NO D.O.B N/A OWNER PHONE# 512-477-5566 ADDRESS_ 550 Bowie St.,Austin,TX 78703 CORPORATE OWNER: Yes FEDERAL ID NO'. : 52-1711175 CORPORATE ADDRESS: 550 Bowie St.,Austin,TX 78703 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. Keen wh;4-c1>w 2 1 16 / 'L3 1: eJ1/1 �1�, a1 3 o`Z 2. S+ed r✓r► ,A !r�o�1 fit'. 2 � I b � z,3 12 / 101 / Z019 SIGNAT&E OF APPLICANT DATE ***FOOD POLICY INFORMATION"* SEASONAL FOOD SERVICE:All seasonal food establishments,including mobile trucks must be lnspected 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.townofbarnsts61e.us/besIthdivision/ap1)Iicsti6ns.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.31 n each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN_ THE COMPLETED APPLICATIONS)AND REQUIRED FEES BY DEC 1 st. QaAppiication Fon nsTOODAPPREV2018.doc °F11HE TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: � - �aD S Date: d J �l�/�/page: of OFFICE HOURS BAR E° PUBLIC 0 MAN STREET EETSION - 3:30-s:30A.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified �N�� 3:30-4:30 P.M. mAss. g� HYANNIS,MA 02601 M-8 -FRI. NO Reference R-Red Item PLEASE PRINT CLEARLY A .asq•p.0 508-862-4644 rFD MPS FOOD ESTABLISHMENT INSPECTION REPORT '�w Name Date T e o section O e a' n Rout LQ Address Risk o e-inspection Level Re Previous Inspection Telephone Residential Kitchen Date: \ ^ Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness cy (S �� Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other Inspector t; Out: Lj 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) ❑ �. U 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 , U ❑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 Itemsl 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 Lk 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 toda a items ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: checked indicate violations of 105 CMR 590.000/Feder ood Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food B-One critical violation and se 4 non-critical violations 9 if no critical violations observed, n 4 to 6von-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 26.Water,Plumbing and waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If C=2 critical violations and less than 9 non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must 28.Poisonous or Toxic Materials. (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violations observed,7 to 8 non-critical violations. If 1 critical refrigeration. within 10 days of receipt of this order. violation,4 to 8non-critical violations=C. 29.Special Requirements (590.009) , . 30.10th DATE OF RE-INSPECTION: nspec o re Print: i l 31. er screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Sign Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen? Y N J / ' 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 590.004(F) EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* * Other* 3-501.16(A) Hot PHFs Maintained At or Above 140°F 2 590.003(C) Responsibility of the Person-in-Charge to 7-102.11 Common Name-Working Containers* * Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F 7-20111 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 Requirements 3-304.11 Food Contact with Equipment and Utensils * ( ) 9 590.003(G) Reporting by Person in Charge* 7-203.11 Toxic Containers-Prohibitions Contamination from the Consumer 3 590.003(D) I Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Reated or of Foam* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated � ) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004 A-B Compliance with Food Law* * 3-801.11(D) Raw or Partially Cooked Animal Food and ( ) P 4-501.111 Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations 3-201.12 Food in a 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 E s-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System* Equipment* Sg Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Eb""°e 11112001 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* 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 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- Sources* ing,mobile food,temporary and residential 10 Proper,Adequate Handwashing Ratites-165°F IS sec*3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodbome illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F IS sec* Other 590.009 violations relating to good retail 11 Good Hygienic Practices practices should be debited under#29-Special 3-201.17 Game Animals* yg 17 Reheating for Hot Holding 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*U ( ) Y Critical and non-critical violations,which do not relate to the foodbome 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 13 Handwashing Facilities 3-501.14(A) Cooling Cooked PHFs from 140°F to 70°F 3-202.12 Shellstock Identification g Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F[0 41°F/45°F Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction* Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients` Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 29. Special Requirements 009 3-502.11 Specialized Processing Methods* 30. Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Formback6-2doc *Denotes critical item in-the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. I F, ro TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: WO`tvf'Q- J Date: A0 /Mage: of .� h4 OFFICE HOURS P ° PUBLIC HEALTH DIVISION 8:00-9:30 A.M. BARNgrABLE. 200 MAIN STREET 3:MO N. FP.M.BI. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified MASS. �'rser3An+>a HYANNIS,MA02601 508-8 -Fs2-asaa No Reference R-Red-Item PLEASE PRINT CLEARLY FOOD ESTABLISHMENT INSPECTION REPORT fd Date/L 3� T e o T e Inspection Name 0 o ra i n s Address Risk ood Servic Re-inspection Level a ai Previous Inspection Telephone esi ential Kitchen Date: Mobile Pre-operation Owner HACCP YIN Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other Inspector Out: Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ .............� Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ 1 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 Q 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 s ❑ 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 I ❑ 11 Good Hygienic Practices ❑22.Posting of Consumer Advisories L Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) l 1 I` Corrective Action Required: Yes Non-critical(N)violations must be corrected immediately or Overall Rating 11 n 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, e Abms ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation_ (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations B=One critical violation and less than 4 non-critical violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than i cal violations. If no critical water,sewage back-up,infestation of rodents or insects,or lack of be in writing and submitted to the Board of Health at the above address violations observed,7 to 8 non-critical violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials. (FC-7)(590.008) 9 vi 4 itical violations=C. 29.Special Requirements (590.009) within 10 days of receipt of this order. 30.Other DATE OF RE-INSPECTION: Inspector' Si t Ire 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Signature Print: Self Service_ Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen? Y N Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for ldi g Cooked and RTE Foods.* * 19 PHF Hot and Cbld 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* * g g 3-501.16 A) Hot PHFs Maintained At or Above 140°F* 2 590.003(C) Responsibility of the Person-in-Charge to Other 7-102.11 Common Name-Working Containers* ( Require Reporting by Food Employees and Contamination from the Environment * 3-501.16(A) Roasts Held At or Above 130°F* 7-201.11 Separation-Storage* Applicants* 3-302.11(A) Food Protection* P g 20 Time as a Public Health Control 7-202.11 Restriction-Presence and Use* 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.004 11 Variance Re uirements 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*590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Resumed Food and Rated or of Food* 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP Contaminated Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004 A-B Compliance with Food Law* * 3-801.11(D) Raw or Partially Cooked Animal Food and ( ) P 4-501.111 Manual Warewashin Hot Water 7.206.12 Rodent Bait Stations 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. 96 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or Equipment 5-101.11 Drinking Water from an Approved System* * gg Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* ery gave 11112001 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3 401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min Eggs* 4-702.11 Frequency 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 - ide in cater- * Ratites-165°F 15 sec* in mobile food,tern o and residential Sources g. P rarY 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-SpecialRequirements. $ Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3-403.11 C Commercial] Processed RTE Food-140°F* (Blue Items 23-30) 3-202.15 Package Integrity ( ) Y Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* , 12 Prevention of Contamination from Hands 3 403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 1 g Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 13 Handwashing Facilities 3-202.18 Shellstock Identification* and Within 2 Hours and 3-501.14(A) Cooling Cooked Fr from 140°F to 70oFrom 70°F to 41°F/45°F Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible - 45 Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 * 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients' Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 29. Special Requirements 009 3-502.11 Specialized Processing Methods* 30. Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Formback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. 'Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. Op�NE r TOWN OF BARNSTABLE -. HEALTH INSPECTOR,s Establishment Name: \3-Q U`'_ Date: L �. Page: of - OFFICE HOURS Aa e°� PUBLIC 0 MAIN STREET SION 8:00-9:30A.M. 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified MASS. MON.-FRI. 'gyp ,639•a HYANNIS,MA 02601 506-862-4644 No Reference .R-Red Item EASE PRINT CLEARLY 'EOM FOOD ESTABLISHMENT INSPECTION REPORT `Fa �- Name Date 3 Type of TyggXMnspection p wine Address Risk ood ery us Inspection r Q Level Previous Inspection Telephone Residential Kitchen Date: <-7 Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other Inspector Out: Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ �o-r 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) _ .L ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures C � c ❑ 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 l \ ; PROTECTION FROM CONTAMINATION ❑ 20.Time As a Public Health Control / O ❑8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) �g 1 d� ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HSP \ S / 7 El10.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) J� I Corrective Action Required: ❑ No Non-critical(N)violations must be corrected immediately or 9 Overall Rating within90 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,ihe items ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4)(590.005 6=One critical violation and less than 4non-critical violations 9 ) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If C=2 critical violations and less than 9 non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of 27.Physical Facility -. (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violations.observed, rite anon-critical violations. If 1 critical refrigeration. within 10 days of receipt of this order. violation,4 to 8non-critical violations=C. 29.Special Requirements (590.009) Y P .. 30.Other DATE OF RE-INSPECTION: Inspec 's I re 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Froien'Dessert Machines: Outside Dining Y N PIC' Sign a Pri t: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen? Y N Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 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 IdentifyingInformation-Original Containers* 2 590.003 C Responsibility of the Person-in-Charge to Other* * 3-501.16(A) Hot PHFs Maintained At or Above 140'F* ( ) P tY7-102.11 Common Name-Working Containers * Require Reporting by Food Employees and Contamination from the Environment * 3-501.16(A) Roasts Held At or Above 130*F 7-201.11 Separation-Storage Applicants* 3-302.11(A) Food Protection* * 20 Time as a Public Health Control 7-202.11 Restriction-Presence and Use 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 3-501.19 Time as a Public Health Control*- Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 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 Reservice of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources F9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual 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 Pe 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIMEITEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 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* o Not Otherwise Processed to Eliminate Equipment* ( )( ) Pathogens* >7 590.006(A) Bottled Drinking Water* 3 401.11 A 2 Comminuted Fish,Meats&Game g * Effective 1nnom 4-602.11 Cleaning Frequency of Utensils and Food. Animals-155°F 15 s?c* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* * 3-30'2.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155*F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and Stuffing Containing Fish,Meat,Poultry or 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- 3-201.15 Molluscan Shellfish from NSSP Listed Chemical Ratites-165°F 15 sec* Sources* ing,mobile food,temporary and residential 10 Proper,Adequate Handwashing 3-401.l l(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Authority Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* RegulatoryAuthor(ty 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodbome illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special Requirements. $ Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3 403.11(B) Microwave-165°F 2 Minu[e'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* 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 CA4R 590.000 * 13 Handwashing Facilities 3-501.14 A CoolingCooked PHFs from 140°F to 70'F 3-202.18 Shellstock Identification ( ) Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Tags/Rewrds:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 5-20411 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 . 3-402.11 Parasite Destruction* Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 Cabello of In redients* Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 590.004(J) 9 9 Y� dY 7 Conformance with Approved Procedures/ 6-301.11. Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 29. Special Requirements .009 3-502.11 Specialized Processing Methods* 30. Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-703.12 Conformance with Approved Procedures* S:590Fo1mback6-2doc *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 �F IKE rd . TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: Date:1 Page:. of . � q. FFICE HOURS 1� F- PUBLIC HEALTH DIVISION 8:00=9:30A.M. BARNSTABLE. • 200 MAIN STREET :30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified HYANNIS,MA 02601 MON.-FRI. No Reference R-Red Item PLEASE PRINT CLEARLY p +a3v a m 08-862-4644 EED MPS FOO ESTABLI HM INSP ION REPORT .. Name Dat Type of n ec io p Routine Address is ood Servi Re-ins on NK N1 evel Previous I sag tii n Telephone Residential Kitchen Date: Mobile Pre-0 }{y! Owner HACCP YIN Temporary Suspect III ess Caterer General Complaint 41 Person in Charge(PIC) Time Bed&Breakfast HACCP Other Inspector Each violation checked requires an explanation on then rr iv age(s)and a citation of specific provision(s)violated. is Violations Related tc Foodborne Illness Interventions and k 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) ❑ i FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties 19,13.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 e ❑ 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 f Q within 90 days as determined b the Board of Health. �°'�✓ V Voluntary Compliance Employee Restriction/Exclusion Re-inspection Scheduled Emergency Suspension Y I � ❑ rY ❑ ❑ p ❑ 9 Y P C N Official Order for Correction:Based on an inspection today,the items ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. " 25.Equipment and Utensils B=One critical violation and less than 4non-critical violations 9 (FC-4)(590.005) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 26.Water,Plumbing and waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If 27.Physical Facility ) y y g g q C=2 critical violations and less than non-critical. If no critical ' water,sewage back-up,infestation of rodents or insects,or lack of Y ty (FC-6)(590.007 aggrieved b this order,you have a right to a hearing. Your request must ( )( be in writing and submitted to the Board of Health at the above address violations observed,7 to 8 non-cr Ical vio tions. If 1 critical refrigeration. 28.Poisonous or Toxic Materials FC-7 590.008) 9 vi ion,4 to 8 non critical viola'0, 29.Special Requirements (590.009) within 10 days of receipt of this order. 30.Other DATE OF RE-INSPECTION: I s tor's a e Print: 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N C's Si#Seats Observed Frozen Dessert Machines: Outside Dining Y N 9 nature Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen? Y N Violations related to Foodborne Illness - -- - Violations Related to Foodborne Illness Interventions `l 3 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) lAssignment of Responsibility* F 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 5910.003(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-Chazge Duties - - 3-302.14 Protection•from'Unapproved Additives - Contamination from Raw Ingredients 5 Poisonous or Toxic Substances i 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* - 590.004(F) * - ners 2 590.003(C) Responsibility of the Person-in-Charge 3-501.16(A) Hot PHFs Maintained At or Above 140°F* ge to - - - - - - - 7-�102.11 Common Name-Working Containers* Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F* * _ Applicants 7-201.11 Separation-Storage*3-302.11(A) Food Protection* 20 Time as a Public Health Control 7-202.11 Restriction-Presence and Use* 590.003(F) Responsibility of A Food Employee or An 3.-302.15. _ Washing Fruits and Vegetables * 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use 590.004 11 Variance Requirements - 3-304.11 Food Contact with Equipment and Utensils * ( ) 9 590.003(G) - Reporting by Person in Charge* _ _ _ 7-203.11 Toxic Containers-Prohibitions Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* -REQUIREMENTS FOR -- 3-306.14(A)(B)Resumed Food and Reservice of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated l ( j - - 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* 590.0.04(A-B) .Compliance with Food Law* 4=501:111 - Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetical] Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* y Pe 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 5-101.1 L, Drinking Water from an Approved System* _ _ gg Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* EryectNe 11112001 4-602.11, _ Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) ' Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source _ ._ 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* - - " - Shellfish*" - 4-703.11 Methods of Sanitization-Hot Water and 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS_ . 3-201.15- ,_ Molluscan Shellfish from Stuffing NSSP Listed _ _ __ _ _ __ _ Chemical* g 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 3-301.12 Preventing Contamination When Tasting* * (Blue Items 23-30) 3-202.15 Package Integrity* g g 3-403.11(C) Commercially Processed RTE Food-140°F Critical and non-critical violations,which do not relate to the foodborne 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 3-202.18 Shellstock Identification ( ) Cooling Cooked PHFs from 140°F to 70°F 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 Produ cts 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 O 9 9 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 -Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 'r r 29. Special Requirements .009 3-502.11 Specialized Processing Methods* 30. Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Formback6-2doc 'Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. 'Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. • ^ti HEALTHJNSPECTOR'S Establishment Name: Date. Pa e:-�`� f ,. F. . TOWN OF BARNSTABLE t 9 .� q OFFICE HOURS eAR'Ni'n°A`Eoe PUBLIC 2 0 MAIN STREET DIVISION ' } 3:00 30-4:30A.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified 3:30-4:30 P.M. "'"SS HYANNIS, MA 02601 MON.-FRI. No Reference R Red Item PLEASE PRINT CLEARL �p +659.ewe 508-862-4644 'EDM FOOD ESTABLISHMENT INSPECTION REPORT Name Date Type o Type of Insoection , Operation(s) Routine O Address Risk Food Service Re-inspection Level Retail Previous Inspection Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness B Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other Inspector Out: b Each violation checked requires n exp 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 -17 ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑ 20.Time Asa 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 s; ' 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 Sch duled ❑ Emergency Suspension C N Official Order for Correction: Based on an inspection today,the items o checked indicate violations of 105 CMR 590.000/Federal Food Code Embar. ❑ g ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations 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 suspensi on or revocation of the food B-One critical violation and less than o 6 non-critical violations non_critical violations 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If if no critical violations observed,4 to 6 =B. Seriously Critical Violation=F is scored automatically if: no hot 27.Physical Facility (FC 6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than 9 non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violations observed,7 to 8non-critical violations: If 1 critical refrigeration. 29.Special Requirements (590.009) within 10 days of receipt of this order. viola' 8 no ritical violations=C. 30.Other DATE OF RE-INSPECTION: Inspe- s Si Pri 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N t i P t Signaur :rn #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's • Self Service�_ Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen? Y N Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont) _ FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 14 Food or Color Additives 'Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs 2-103.11' Person-in-Charge Duties - - - Cooked and RTE Foods.* 3-302.14 Protection from Unapproved Additives* 19 PHF Hot and Cold Holding Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 590.004(F) 2 3-501.16(A) Hot PHFs Maintained At or Above 140°F*590.003(C) Responsibility of the Person-in-Charge to - - -- - Other* 7-102.11 Common Name-Working Containers* Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F* ' Applicants* - -3-302.11(A) Food Protection* 7-201.11 Separation-Storage* 20 Time as a Public Health Control 590.003(F) Responsibility of A Food Employee or An 3-302.15____ _Washing Fruits and Vegetables 7-202.11 Restriction-Presence and Use** 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use 590.004 11 - Variance Requirements 3-304.11 Food Contact with Equipment and Utensils * ( ) 9 590.003(G) Reporting by Person in Charge* _ - 7-203.11 Toxic Containers-Prohibitions Contamination from the Consumer 3 590.003(D) i Exclusions and Restrictions* * 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B.)Returned Food and Reservice of Food 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions g ) Disposition of Adulterated or Contaminated - - - - - - -- -- Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juicesand 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 with Food Law* * 3-801.11(D) Raw or Partially Cooked Animal Food and ( ) Compliance P -- - -- - -- - - 4 501.111 -- Manual Wazewashing-Hot Water 7.206.12 Rodent Bait Stations 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 3-101.13 I 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 5-101.1-1_ 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 11112001 __4-602.11 - Cleaning Frequency of Utensils and Food Animals-155'F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell _ _ Shellfish and.Fish.From an Approved Source _ _ -_ _ 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min Eggs* 4=702.11- - Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 4-703.11 Methods of Sanitization-Hot Water and 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS Stuffing Containing Fish,Meat,Poultry or 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- 3-201.15 Molluscan Shellfish from NSSP Listed- _ Chemical* Ratites-165°F 15 sec* Sources* 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 * 3-301.12 Preventing Contamination When Tasting* 3-403.11 C Commercial) Processed RTE Food-140°F* (Blue Items 23-30) 3-202.11 Package Integrity ( ) y Critical and non-critical violations,which do not relate to the foodborne * 12 Prevention of Contamination from Hands 3-403.11 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* 1g Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 3-202.18 Shellstock Identification* 13 Handwashing Facilities 3-501.14(A) Cooling Cooked PHFs from_140'F to 70°F * Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 * .5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 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(.I) Labeling of Ingredients' Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. 1 Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 129. 1 Special Requirements 009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 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 1909 Food Code or 105 CMR 590.000. r .I Ox - DATE Z ZO_J . Qu FEE: + BARNSTABM MASS t"g.A�� RE c.BY " Town of Barnstable SCFIED.DATE: � Board of Health 200 Main Street,Hyannis MA 02601 Office: 508-8624644 Wayne A.Miller,M.D. FAX: 508-790-6304 JunichiSawayanagi Paul J.Canniff,D.M.D. VARIANCE REOUEST FORM LOCATION a G' 0A Property Address: . ` ` Assessor's Map and Parcel Number: q Looq Size of Lot: .3 .G LA Q c y t S Wetlands Within 300 Ft. Yes Business Name: w 1Ap . VIA lr,L V2� No Subdivision Name: cA. r;,,� �.� q APPLICANT'S NAME: QW S eCLVy% __. Phone.S0g''3 Did the owner of the property authorize you to represent him or her?. Yes No PROPERTY OWNERIS NAME CONTACT PERSON Name, W 1.1 ptr- i-PS L 4d Name: Address:w ) &45 G► t`SCO Address: scC w.Q LU Phamn: Phone: Qj � - ay — oB co I ux VARIANCE FROM REGULATION GULATION(List Reg) REASON FOR VARIANCE(May attach if mo a space4npede ) - OY . i 11 1 Q: 3-Sd t. 69 LiJ -NATU,RE OF V 0 K: House Addition ❑ House Renovation El Repair of Failed Septic System ❑ (� N Checklist (to be completed by office staff-person receiving variance request application) Please submit coples in 4 separate completed sets. Four(4)copies of the completed variance request form Four(4)copies of engineered plan submitted(e.g.septic systan plans) — Completed seven(7)page checklist confirming review of engineered septic system plan by submitting engineer or registered sitarian Four(4)copies of labeled dimensional floor plans submitted(e.g.house plans or restaurant kitchen Gans) Signed letter stating that the property owner authorized you to represent him/her for this request _ Applicant understands that the abutters must be notified by certified mail at least ten days prior to meeting date at applicant's expense(for Title V and/or local sewage regulation variances only) Full menu submitted(for grease trap variance requests only) Variance request application fee collected(no fee for lifeguard modification renewals,grease trap vaiance renewals[same owmr/lessee only], outside dining variance renewals[same owner/leasee only],and variances to repair failed sewage disposal systems[only if narxpansion to the building proposed]) Variance request submitted at least 15 days prior to meeting date VARIANCE APPROVED Wayne Miller,Chairman NOT APPROVED Junichi Sawayanagi REASON FOR DISAPPROVAL Paul J.Canniff,D.M.D. C:\Users\seamensd\Documents\A Stores\Hyannis\Licenses\90H\VARIREQ.doc f ;�b Whole Foods Market, 125 CambridgePark Drive I Cambridge, MA 02140 . ' T 617.492.5500 F 617.492.5510 WT - i November 12,2013 Thomas Mckean Health Director Town of Barnstable 200 Main Street. Hyannis,MA 02601 } Dear Director Mckean: I-am writing on behalf of Whole Foods Market located at 990 Iyannough Road.to request approval to use Time as a Public Health Control(FC 3-501; 105 CMR 590.004(H))for holding . ._..pizza,calzones and pigs in.a blanket hot dogs in a as - -- P g ( $ pastry for not than four hours: Whole Foods Market wishes only to serve the safest and highest quality products. As with many other pizza operations,we have tried using heat lamps and heated tables to hold these items at proper temperatures. Unfortunately,the heat lamps are not effective temperature control devices. In addition,the heat lamps adversely affect the quality of these food items. We make this request on the basis of page 281,of the 1999 Food Code,which states"potentially hazardous food may be held without temperature control for short time periods not exceeding dmg four hours because there is no significant growth or toxin production possible in that limited time:,, We realize that this concept is relatively new to the industry,but operationally it is not that different from "pizza by the slice"format commonly found in most pizza places. Our store will have approximately 100 seats,which is more than the average establishment. We have found that the majority of our customers purchase these products for immediate consumption. . Whole Foods Market is currently using TPHC,at the many other MA locations, including Dedham,Boston,Cambridge, Wellesley, Wayland, Swampscott,Bellingham,Newtonville, and Lynnfield. It has also been approved for all the new stores, including Melrose,Weymouth, and Somerville. Also,although we have requested a four-hour time limit,as allowed under the TPHC section of the Food Code,we actually have an in-house operational limit of 3 hours(which can be seen on the production log, which is enclosed for your,review). The production log indicates the time out of the oven and time sold or discarded. All records will be kept on file for 30 days. 1 WHOLEFOODSMARKET COM- a Whole Foods Market, 125 CambridgePark Drive I Cambridge, MA 02140 T 617.492.5500 F 617.492.5510 M A R K E In addition,as and added safety measure,just in case people do take these products off-site,we will be placing a consumer advisory sticker on each package purchased.A copy is attached for your review. All products included in this variance will be cooked to a minimum temperature of 165°F. These products are immediately placed on display and properly recorded on the Production Log. When . additional products are made,they are rotated on display from left to right and they use the log to accurately keep track of the pizzas. Products will be on display for no more than 4 hours. Any deviations or corrective actions will be documented on the production log. In this way, trends can be monitored and personnel from different shifts and/or days would know if there have been problems. Our operational experience assures me that these foods do not last long enough to ever be out of temperature compliance beyond the variance request. All records will be reviewed weekly by a designated supervisor and the logs willbe signed and dated at the end of each week.In addition,the whole plan will be reviewed annually, or if significant changes occur within that year.If they wish to add any other items to this variance, they have also agreed to seek approval from the Barnstable Health Department before-making such a change. We hope this information is sufficient to meet your needs. Should you require further information,or safeguards,please contact me at the office at 617-492-5500,ext. 3034 or on my cell phone at 508-367-1607. Respectfully submitted, Dan Seamens, Construction Coordinator Cc. Pamela Ross-Kung, Safe Food Management Enc. �1 r 2 WHOLEFOODSMARKET COM f ' w Hyannis—Whole Foods Market Pizza Menu Fresca-roasted corn,black beans,red onion,bell pepper,avocado, cilantro, shredded mozzarella Hawaiian-hoisin,pineapple,bacon(or ham),and shredded mozzarella,green onion BBQ Chicken-BBQ sauce,chicken,smoked gouda,red onion, shredded mozzarella;green onion Mediterranean-black olive,artichoke, garlic,roasted bell pepper,shredded mozzarella,and feta cheese The Buddha(Vegan)-Thai peanut sauce,mushrooms,onion,bell pepper, snow peas, shredded carrot, fresh lime, cilantro,vegan cheese Fig&Prosciutto-Croatian fig spread,thin sliced prosciutto, shredded asiago, baby arugula Margarita-sliced roma tomato, fresh mozzarella, basil Taco Pizza-diced chipotle grilled chicken, fresh in-house salsa,black beans,bell pepper,tomato,tortilla chips,jalapeno,avocado Garden Vegetable-squash,zucchini, onion, garlic,shredded mozzarella, green onion(available with no cheese or vegan cheese) Eggplant Parmesan-eggplant parmesan, shredded mozzarella&asagio,basil Florentine-grilled chicken,sauteed spinach,roasted garlic, sliced mushrooms, shredded mozzarella& ricotta, fresh parsley Potato Skin-thin sliced red bliss, bacon, sour cream,shredded mozzarella,green onion The Game Changer-whiskey BBQ sauce, shaved steak,red onion, smoked gouda, shredded mozzarella, green onion The Rustic-fresh roma tomatoes, garlic, shallots, fresh thyme,shredded mozzarella and ricotta;fresh parsley Buffalo Chicken-buffalo style chicken,crumbled blue cheese,with green onion White Pizza-shredded mozzarella,parmesan,asagio,ricotta, fresh parsley Breakfast Pizza-bacon,egg,onion, bell pepper, green onion BBQ Steak&Eggs shaved steak,eggs, green onion Pumpkin Pizza-pumpkin, bacon,shredded mozzarella,honey drizzle Brunch Pizza-honey sweetened cream cheese spread,macerated mixed berries,crushed walnuts Scallop and bacon Pizza-scallops,bacon, shredded mozzarella Shrimp Pesto Pizza-shrimp,pesto, fresh tomato,shredded mozzarella Pizza Bagels-a bagel with sauce and shredded mozzarella Brunch Calzone-with brie,pear, dried figs,dried apricots,raisins,walnuts, pistachios,and drizzled with honey. Pretzel Baguette Bruschetta-fresh sliced tomato,fresh mozzarella, basil, balsamic vinagrette drizzle Cheesy Garlic Bread-our Classic Garlic Bread toasted in our hearth oven and smothered with shredded Mozzarella Sausage Peppadew-Caramelized onion spread,mozzarella,sausage,peppadew, Mushroom Sirloin-Creme fraiche,mozzarella, sirloin,red onion,mushroom Carbonara Pizza-Alfredo sauce,prosciutto, eggs,parsley Ingredients The following items will be cooked and cooled in the prepared foods department spinach, shaved steak, red bliss-potatoes,mushroomsj bell peppers onions,grilled chickens pork sausage,bacon The following items will be cooked on top of the pizza,or inside the calzones from raw state: Raw FruitsNeggies: cilantro, scallions, onions,arugula, spinach, shallots, bell peppers,mushrooms, olives corns snow pea s,s,carrots,zucchini, summer squash, lanes,pears,berries. Protein Items: eggs,raw shrimp,raw scallops,brie,chicken,pork sausage All other toppings or fillings will be purchased from a commercial vendor. l Whole Foods Market, 125 CambridgePark Drive Cambridge, MA 02140 OOD T 6171.492.5500 F 617.492.5510 �l P D M A R K E T January 15,2014 Thomas McKean Health Director Town of Barnstable 200 Main Street Hyannis, MA 02601 Director McKean: ~ Enclosed please find tow copies of our HAACP plan to use TPHC for holding pizza,calzones,and pigs in a blanket. Included are some pictures of our pizza station in Charlestown, MA,and a cut sheet of a pizza counter. showing the sneeze,guards. Sincerely, Dan Seamens CD Coordinator CD n 1-7 sn WHOLEFOODSMARKET.COM t w Whole Foods Market— Hyannis Time as a Public Health Control HACCP Plan Pizza Station Flow Diagram Receiving u Storage u Preparation/Cook u Hold (CCP) • u _ Serve o Hazard Analysis: Bacterial growth. ° Critical Control Point.Holding 1 Critical Limit:Product is out of temperature control for not more than 4 hours. Monitoring Procedures. Internal product temperatures are taken and recorded for pizza,calzone and pigs in a blanket as they are removed from the oven for holding as required by the variance. Pizza All pizzas will be cooked to a minimum temperature of 165T in a 500 plus degree pizza oven. Pizzas go from the oven immediately to the display.Although we offer many different varieties of pizzas over time,we only display a limited variety of pizzas at any one time(between 3-5 types consisting of at least one meat,one or two veggie types and one or two cheese types). Pizza will be on display for no more than 4 hours after it has come out of the oven.If there is any pizza left at the end of three hours,it will be sampled.No product will be out of temperature compliance for more than 4 hours.Any product remaining at the end of that time will be discarded.All pizzas will be properly logged on the production log(see production log). Note: Product may be reheated per customer request(to a minimum temperature of 165T). Whole Foods Market,TPHC HACCP Plan—990 Iyannough Road,Hyannis,MA 02601 1 Cal�ones and Pigs in a Blanket(hot dog wrapped in our pizza dough) Cal7,ones and pigs in a blanket are cooked immediately before placing on display.All calzones and pigs in a blanket will be cooked to a minimum temperature of 165°F.In addition to the Pigs in a Blanket(maximum of 25 displayed at any one time),we make up to four types of calzones per day. These products will be on display for a maximum of 4 hours. All products will be properly logged on the production log(see production log). Notg:Product may be reheated per customer request(to a minimum temperature of 165°F). Corrective Actions: Any products remaining out of temperature control will be discarded within the 4-hour limit. Discard time and amount will be recorded on the production log.If,at any time,product is left out beyond the 4-hour limit,the cause of the deviation will be determined and corrected.If necessary, staff will be retrained in proper procedures.All deviations and corrective actions wilt be recorded on the production log_ RecQrd(s):Production Log Verification Process(Long and Short Term): Monitoring and corrective action records will be reviewed on a weekly basis,or as needed,by the PIC. The 14ACCP plan will be reviewed,signed and dated by the PIC if it'is modified,or annually if no Todifications are made. Whple Foods Market,TPHC HACCP Plan—990 Iyannough Road,Hyannis,MA 02601 2 a Prerequisites and Standard Operation Procedure(s)(SOPS) • Most recent inspection reports indicate compliance with regulations,particularly employee health and hygiene.Any pre-existing violations have been corrected,including cooling standard operating procedures(SOPS)for potentially hazardous food(PHF)that is prepared/cooked and cooled.prior to TPHC. o All.cold foods,chilled and then reheated for toppings or fillings must be properly cooled as required by the Food Code. • All hot foods must be properly cooked, and if not immediately placed-onto the variance,held at a temperature of 140OF or above until removed from temperature control and set out for service. Employee Training All key personnel,involved with the TPHC variance procedures have been trained in the following areas: • Prerequisites and SOPS '• Employee Health and Hygiene • Cleaning and Sanitizing Procedures • Cross-contamination Prevention Procedures • Monitoring Procedures + Meeting Critical Limits • Corrective Actions Recordkeeping Requirements • Verification Requirements In addition,the department is supervised by a qualified and experienced leader that is also a Certified Food Protection Manager. Whole Foods Market,TPHC HACCP Plan—990 Iyannough Road,Hyannis,MA 02601 3 Hyannis-Pizza/Calzone/Pigs in Blanket TPHC Production Log DATE: Temperature Amount put Board Disposition Amount prior to Time put on on display # after 4 hours Discarded putting display Sold(S)or (if Monitor Product Type product on Monitor Discarded(D) applicable) Initials (may be abbreviat d display ° Initials i • Maximum holding time for products under this variance is 4 hours.Product remaining at the end of 4 hours must be discarded. • All meat and poultry fillings/toppings must be cooked/reheated to an internal temperature of 165°F. • Retain Production Log for 30 days. Corrective Actions:Use back of sheet if necessary. Whole Foods Market,TPHC HACCP Plan—990 Iyannough Road,Hyannis,MA 02601 Food Safety Operating Procedures Personnel • Persons unnecessary to the food operation are not allowed in the food preparation,food storage,or ware washing areas, except that brief visits and tours may be authorized-by the person in charge if steps are taken to ensure that exposed food; clean equipment and utensils are protected from contamination. • Personnel have been properly trained to follow Employee Illness Reporting Guidelines. • Personnel are required to wear clean outer clothing to prevent contamination of food, equipment,utensils, single-service and single-use articles. • Personnel shall eat,drink and smoke in designated areas only. • Personnel shall clean their hands and exposed portions of their arms immediately before engaging in food preparation, after returning from a break from the food preparation area, and after every possibility of contamination. • Personnel shall wear hair restraints designed and worn effectively to keep from touching the hair and scalp and to keep hair from contacting exposed food. Food handlers experiencing persistent sneezing,coughing,or a runny nose that causes discharges from the eyes,nose,or mouth may not work with exposed food,clean equipment,utensils,or unwrapped single-service or single-use articles. Purchasing • All food products shall be purchased from an approved source,as defined by federal, state,or local health codes. A full list of ingredients and vendors is available on-site for review by the health department. Receiving • Food will be delivered fresh or properly frozen,free of infestation or contamination,at the proper temperature and in the proper condition for each type of food.In addition,all deliveries will be inspected by authorized personnel for proper temperature and condition before being accepted. Storage Cold Storage Units Proper refrigeration unit temperatures are maintained in order to ensure proper internal temperature of specific food products-not to exceed 41°F. • Thermometers are conspicuously placed in all relevant units. • Refrigeration unit temperatures are monitored daily. Whole Foods Market,990 Iyannough Road,Hyannis,MA 02601 2014 1 r • Food is stored immediately after delivery-at least 6"off the floor.In addition,all foods are properly covered, labeled and dated to ensure freshness and proper rotation of product. • Floor,walls,ceilings and shelves are cleaned and properly maintained. • Evaporator coils are free of excessive frost. • Condenser coils are free of dust,lint and obstructions. Dry Storage • Storage areas are clean,dry,well-ventilated,lighted,and kept at acceptable temperatures. • Food is stored at least 6"off the floor, in clean,air-tight,covered,labeled and dated containers.Foods are rotated on a"first-in, first-out"basis. • Floor,walls,ceilings and shelves are cleaned and properly maintained Chemical Storage • Poisonous or toxic materials are stored so they cannot contaminate food,equipment, utensils, linens,and single-service and single-use articles. In addition,they are stored at appropriate temperatures, in their original containers,or transferred to permanently labeled containers with tightly fitting covers. Preparation • Except when washing vegetables,food handlers do not contact exposed,ready-to-eat food with their bare hands.They use suitable utensils such as single-use gloves,tongs, spatulas,deli tissue,or dispensing equipment. • All vegetables are properly washed prior to preparation. • Foods are prepared in small batches. Cleaning and Sanitizing • Personnel are cleaning and sanitizing work surfaces between species to eliminate the possibility of cross-contamination. • A sink,with at least three compartments,is provided for manually washing,rinsing and sanitizing equipment and utensils. Sink compartments are large enough to accommodate immersion of the largest piece of equipment.The concentration and exposure times for immersion are strictly followed. Sanitizing concentrations are recorded daily and kept on file for 30 days. (Sanitizing Log on site). Whole Foods Market,990 Iyannough Road,Hyannis,MA 02601 2014 2 r _ ' Eggipment • All equipment shall be designed and constructed to be durable and to retain their characteristic qualities under normal use. • Materials that are used in the construction of utensils and food-contact surfaces of equipment shall be safe,durable,corrosion-resistant,and nonabsorbent. • Nonfood-contact surfaces shall be free of unnecessary ledges,projections,and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. • Receptacles and waste handling units for refuse,compost and recyclables,are durable, cleanable,insect and rodent-resistant,leak-proof and nonabsorbent: • Preventive maintenance program is in effect. • All equipment is in working order. • Thermometers and thermostats are calibrated on a regularly scheduled basis. • 'Approved safety practices are followed for use,cleaning and storage of equipment. •± When possible,instructions are posted in area of operation. Knives are used and stored in an approved manner. Whole Foods Market,990 Iyannough Road,Hyannis,MA 02601 2014 3 Team Member Training Record Date Type of Trainer Team Member Name Team Member Training Signature Whole Foods Market,990 Iyannough Road,Hyannis,MA 02601 This meal . . red does not print cooledor be properly and refrigerated. LCkDS , .Y n d°s y, r .. t � r fill " '* - ilk / r Ate 3 w � r 4d r " e ' __ _ :� ��, '�"�= —•,ram-- -w sue► I ' u;l •x �y •rn w :mlllym o-1'�. "`*°ra�e r. to 11ri n ,, �IIC t ..,.>..�.. Iriaer.ni..y .aw1R ;»till r ,r3r.•■ > r � _ ~ !.-J ♦ e :.:vY�'`' ter~ v. n` } yr. y .. d v:. cy to VIR sk � 4 �T � •1 n��tm� ia�l C. � v � .{. lj Rt t . CJy/ l `r m �g Mir. n- �srs: 4 3 .y. r { ,1 r�. fi V •L CONSTRUCTION — COUNTERTOP — BALLY BUTCHER BLOCK WITH BOOS OIL FINISH CABINET INTERIOR — BLACK MELAMINE CABINET EXTERIOR — T.B.D. SHELVES — BLACK MELAMINE BASE — SHOP PLYWOOD WITH ESPRESSO VINYL APPLIED IN STORE TRAY CART — BLACK STARBOARD HARDWARE — SHELVES — PILASTERS #PIL-255—ZC AND CLIPS TRAY CART — 1V X %7 ALUMINUM ANGLE 3" SWIVEL CASTERS BUYOUTS — 1"X1" STEEL SNEEZE GUARD POSTS WITH STEEL SHELF HANGERS Y4" TEMPERED GLASS BUMPER — McCUE CART GUARD #1 BLACK FINISH — T.B.D. NEEDS FIELD CHECK — YES (ALL WOODS ARE FSC CERTIFIED WHEN POSSIBLE AND FORMALDEHYDE FREE) (ALL LAMINATES AND MARMOLEUMS ARE LEED CERTIFIED) ISOMETRIC VIEW QTY: 1 IMEMNUMBER, 608 VERMONT STORE FIXTURE CUSTOMER: WHOLE FOODS PRRJT RECORD: REVISIONS: DATE: 08/12/13 CORPORATION ITEM: 08/13/13 °""`°'°"G WF13081200 ROUTE PIZZA COUNTER DRAWN SCALE: DANBY.ur 05739 LOCATION: BY. TJ TEL:8,2293.5,26 SOMERVILLE PARE' 2 of 5 I Whole Foods Market— Hyannis Time as a Public Health Control HACCP Plan Pizza Station Flow Diagram Receiving u Storage u Preparation/Cook u Hold (CCP) u Serve Hazard Analysis: Bacterial growth. Critical Control Point:Holding Critical Limit:Product is out of temperature control for not more than 4 hours. .� C� sa O a + S-- :E;- Monitoring Procedures: < M .-, C) Internal product temperatures are taken and recorded for pizza,calzone and pigs in"a;bl anket ash they are removed from the oven for holding as required by the variance. Pizza r� All pizzas will be cooked to a minimum temperature of 165T in a 500 plus degree pit oven. Pizzas go from the oven immediately to the display.Although we offer many different varieties of pizzas over time, we only display a limited variety of pizzas at any one time(between 3-5 types consisting of at least one meat,one or two veggie types and one or two cheese types). Pizza will be on display for no more than 4 hours after it has come out of the oven.If there is any pizza left at the end of three hours, it will be sampled.No product will be out of temperature compliance for more than 4 hours.Any product remaining at the end of that time will be discarded.All pizzas will be properly logged on the production log(see production log). Note: Product may be reheated per customer request(to a minimum temperature of 165T). Whole Foods Market,TPHC HACCP Plan—990 Iyannough Road,Hyannis,MA 02601 1 I . =i• A Calzones and Pigs in a Blanket(hot doh;WYaPped in our pizza dough) Calzones and pigs in a blanket are cooked immediately before placing on display.All calzones and pigs in a blanket will be cooked to a minimum temperature of 165°F.In addition to the Pigs in a Blanket(maximum of 25 displayed at any one time),we make up to four types of calzones per day.These products will be on display for a maximum of 4 hours. All products will be properly logged on the production log(see production log). Note: Product may be reheated per customer request(to a minimum temperature of 165°F). Corrective Actions: Any products remaining out of temperature control will be discarded within the 4-hour limit. Discard time and amount will be recorded on the production log.If,at any time,product is left out beyond the 4-hour limit,the cause of the deviation will be determined and corrected.If necessary, staff will be retrained in proper procedures.All deviations and corrective actions will be recorded on the production log. Record(s):Production Log Verification Process(Long and Short Term): Monitoring and corrective action records will be reviewed on a weekly basis,or as needed,by the PIC. The AACCP plan will be reviewed,signed and dated by the PIC if it is modified,or annually if no modifications are made. Whple Foods Market,TPHC 14ACCP Plan—990 Iyannough Road,Hyannis,MA 02601 2 F. Prerequisites and Standard Operation Procedure(s)(SOPs) • Most recent inspection reports indicate compliance with regulations,particularly employee health and hygiene.Any pre-existing violations have been corrected, including cooling standard operating procedures(SOPS)for potentially hazardous food(PHF)that is prepared/cooked and cooled prior to TPHC. • All cold foods, chilled and then reheated for toppings or fillings must be properly cooled as required by the Food Code. • All hot foods must be properly cooked, and if not immediately placed onto the variance,held at a temperature of 140OF or above until removed from temperature control and set out for service. Employee Training All key personnel, involved with the TPHC variance procedures have been trained in the following areas: • Prerequisites and SOPS • Employee Health and Hygiene • Cleaning and Sanitizing Procedures • Cross-contamination Prevention Procedures • Monitoring Procedures. • Meeting Critical Limits • Corrective Actions • Recordkeeping Requirements • Verification Requirements In addition,the department is supervised by a qualified and experienced leader that is also a Certified Food Protection Manager. Whple Foods Market,TPHC HACCP Plan—990 Iyannough Road,Hyannis,MA 02601 3 Hyannis-Pizza/Calzone/Pigs in Blanket TPHC Production Log DATE: Temperature Amount put Board Disposition Amount prior to Time put on on display # after 4 hours Discarded putting display Sold(S)or (if Monitor Product Type product on Monitor Discarded(D) applicable) Initials (may be abbreviat d display °F Initials e Maximum holdipg time for products under this variance is 4 hours.Product remaining at the end of 4 hours must be discarded. • All meat and poultry fillings/toppings must be cooked/reheated to an internal temperature of 165°F. • Retain Production Log for 30 days. Corrective Actions:Use back of sheet if necessary. Whole Foods Market,TPHC HACCP Plan—990 Iyannough Road,Hyannis,MA 02601 r Food Safety Operating Procedures Personnel • Persons unnecessary to the food operation are not allowed in the food preparation,food storage,or ware washing areas,except that brief visits and tours may be authorized by the person in charge if steps are taken to ensure that exposed food;clean equipment and utensils are protected from contamination. • Personnel have been properly trained to follow Employee Illness Reporting Guidelines. • Personnel are required to wear clean outer clothing to prevent contamination of food, equipment, utensils, single-service and single-use articles. • Personnel shall eat,drink and smoke in designated areas only. • Personnel shall clean their hands and exposed portions of their arms immediately before engaging in food preparation, after returning from a break from the food preparation area, and after every possibility of contamination. • Personnel shall wear hair restraints designed and worn effectively to keep from touching the hair and scalp and to keep hair from contacting-exposed food. • Food handlers experiencing persistent sneezing, coughing, or a runny nose that causes discharges from the eyes,nose,or mouth may not work with exposed food,clean equipment,utensils,or unwrapped single-service or single-use articles. Purchasing • All food products shall be purchased from an approved source,as defined by federal, state, or local health codes.A full list of ingredients and vendors is available on-site for review by the health department. Receiving • Food will be delivered fresh or properly frozen,free of infestation or contamination,at the proper temperature and in the proper condition for each type of food.In addition,all deliveries will be inspected by authorized personnel for proper temperature and condition before being accepted. Storage Cold Storage Units • Proper refrigeration unit temperatures are maintained in order to ensure proper internal temperature of specific food products-not to exceed 41°F. • Thermometers are conspicuously placed in all relevant units. • Refrigeration unit temperatures are monitored daily. Whole Foods.Market,990 Iyannough Road,Hyannis,.MA 02601 2014 1 r • Food is stored immediately after delivery-at least 6" off the floor.In addition, all foods are properly covered, labeled and dated to ensure freshness and proper rotation of product. • Floor,walls, ceilings and shelves are cleaned and properly maintained. • Evaporator coils are free of excessive frost. • Condenser coils are free of dust, lint and obstructions. Dry Storage • Storage areas are clean, dry,well-ventilated, lighted, and kept at acceptable temperatures. • Food is stored at least 6" off the floor, in clean,air-tight,covered, labeled and dated containers.Foods are rotated on a"first-in, first-out"basis. • Floor,walls,ceilings and shelves are cleaned and properly maintained Chemical Storage • Poisonous or toxic materials are stored so they cannot contaminate food,equipment, utensils, linens,and single-service and single-use articles.In addition,they are stored at appropriate temperatures, in their-original-containers,or transferred to permanently labeled containers with tightly fitting covers. Preparation • Except when washing vegetables,food handlers do not contact exposed,ready-to-eat food with their bare hands.They use suitable utensils such as single-use gloves,tongs, spatulas, deli tissue,or dispensing equipment. • All vegetables are properly washed prior to preparation. • Foods are prepared in small batches. Cleaning and Sanitizing • Personnel are cleaning and sanitizing work surfaces between species to eliminate the possibility of cross-contamination. • A sink,with at least three compartments, is provided for manually washing,rinsing and sanitizing equipment and utensils. Sink compartments are large enough to accommodate immersion of the largest piece of equipment. The concentration and exposure times for immersion are strictly followed. • Sanitizing concentrations are recorded daily and kept on file for 30 days. (Sanitizing Log on site). Whple Foods Market,990 Iyannough Road,Hyannis,MA 02601 2014 2 s Equipment • All equipment shall be designed and constructed to be durable and to retain their characteristic qualities under normal use. • Materials that are used in the construction of utensils and food-contact surfaces of equipment shall be safe,durable,corrosion-resistant,and nonabsorbent: • Nonfood-contact surfaces shall be free of unnecessary ledges,projections,and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. • Receptacles and waste handling units for refuse, compost and recyctables,are durable, cleanable, insect and rodent-resistant,leak-proof and nonabsorbent. • Preventive maintenance program is in effect. • All equipment is in working order. • Thermometers and thermostats are calibrated on a regularly scheduled basis. • Approved safety practices are followed for use,cleaning and storage of equipment. • When possible, instructions are posted in area of operation. • Knives are used and stored in an approved manner. Whole Foods Market,990 Iyannough Road,Hyannis,MA 02601 2014 3 I Team Member Training Record Date Type of Trainer Team Member Name Team Member Training Signature Whole Foods Market,990 Iyannough Road,Hyannis,MA 02601 s This meal should be red does not print or be properly .. FOODSand refrigerated. Y - i I 'f Whole Foods Market, 125 CambridgePark Drive I Cambridge,.MA 02140 *RK T 617.492.5500 IF61T492:5510 April 30,2014 Thomas A.McKean,R.S.,CHO Health Director Town of Barnstable 200 Main Street Hyannis,MA 02601 Dear Director McKean: I am writing on behalf of Whole Foods Market,to be located at 990 Iyannough Road,Hyannis, to request approval to package raw meat and poultry,using a reduced oxygen packaging method that,according to section 3-502.12(B)(2)of the 1999 Food Code; limits the food packaged to a food that does not support the growth of Clostridium botulinum because it complies with sections (B)(2)(d)(raw meat and poultry have a high level of competing organisms).This reduced oxygen packaging method does not support the growth of C. botulinum. 6 Therefore,the code does not require Whole Foods to apply for a variance,but we must have a HACCP plan in place and need approval from your office prior to packaging these products using a reduced oxygen package. Therefore,we have enclosed a copy of our HACCP plan for your review. Whole Foods Market is currently using this method of packaging in the majority of our Massachusetts stores where we have paid particular attention to the critical control points(CCPs) of Labeling and Storage and to SSOPs;which are vital to ensuring that food safety is not being compromised by the proposed vacuum packaging process: In addition,as an added safety measure to ensure that non-pathogenic bacterial growth is minimized,the shelf life on the products we intend to package will not exceed the 14 days allowed under FDA recommendations.The primary reason we wish to vacuum package these products,is to provide a more attractive commodity to their customers. We also have more than one person certified as a person in charge and have trained key personnel in all aspects of the operation.Prior to opening,you will be provided with copies of all Food . Manager Certificates for your file. WHOLE FOODSMARKET.COM k All records will be reviewed weekly by a designated supervisor and the logs will be signed and dated at the end of each week. In addition,the whole plan will be reviewed annually,or if significant changes occur within that year.All records will be kept on hand_for.one year. We hope this information is sufficient to meet your needs at this time. Should you require fiuther information or safeguards,please do not hesitate to contact me on my cell phone at 508-397-1607. Sincerely, Dan Seamens, Construction Coordinator Enc. C: Donald R.Desmarais,R.S. C: Pamela Ross-Kong, Safe Food Management _ . 2 Whole Foods Market ROP HACCP Plan Hyannis Raw MeatlPoultrylVegetables y 990 Iyannough Road, Hyannis, MA 02601 Inception Date:May 9, 2014 Reviewer: Date: HACCP plan will be reviewed annually. Records will be kept on file for a minimum of one year. i The HACCP Team for Whole Foods Market Hyannis The HACCP team is comprised of individuals who,because of their experience,background and vocation,can provide specific knowledge and expertise to effectively ensure the safety of potentially hazardous foods. They are committed to identifying and correcting problems with receiving, storing,handling,and serving of food products before consumption. Introduction Incidents of foodborne illness, especially those widely publicized in the media,highlight the problems that need to be overcome to achieve safe preparation,handling, storage and distribution of food. They also act as a constant reminder that foodborne illness occurs even where formal national or local government controls are in force. Routine inspections of food processing operations may help to ensure that food is prepared in a clean environment,but often cannot control other factors that contribute to foodborne illnesses. Carrying out daily inspections is neither practical nor effective. One of the most effective preventive measures to deal with foodborne illness is to educate food-handling personnel in safe practices. Purpose As members of Whole Foods Market's HACCP Team, we have responsibilities that extend beyond cost control and profit. The safety of the public is our first concern. This safety is determined by the quality of the food,the people handling the food, and the facility. It is up to us to make sure that everything possible is done to provide good, safe food. The goal of the HACCP Plan is to effectively ensure the safety of food in the meat department of Whole Foods Market.By establishing the procedures and policies necessary for implementing a comprehensive sanitation program,and subsequent HACCP plan, our complete operation will function in a more consistent way. This preventive approach enables us to predict future problems in the food operation,thus allowing corrections to be made before any illness or injury can occur. Whole Foods Market,TPHC HACCP Plan—990 Iyannough Road,Hyannis,MA 02601 Record Keeping Procedures All records pertaining to the HACCP Plan will be kept in the Store Team Leader's Office and made accessible to all regulators during normal business hours.All records,required by the HACCP Plan,will be kept together,filed chronologically and maintained for 1 year.The HACCP Plan will also be available for review during inspections. Verification Procedures All records generated will be reviewed and initialed weekly by Store Leadership The HACCP team will meet quarterly to evaluate the effectiveness of the HACCP Plan to ensure that all critical control points are addressed.At this time, an in-depth sanitation check will be performed and records will be reviewed to ensure compliance to plan directives. The HACCP Plan shall be reviewed on an annual basis. Should changes be required during the year, such revision dates shall be noted within the footers on relevant pages and also noted on the cover page,along with revised date and reviewer's signature. Whole Foods Market,TPHC HACCP Plan—990 I annou h Road,Hyannis,MA 02601 Y g r HACCP Plan Overview for Reduced Oxygen Packaged Meats, Poultry and Vegetables Submitted by Whole Foods Markets The intent of this HACCP Program is to eliminate or control the contamination, survival or multiplication of pathogenic microorganisms in foods packed in a reduced oxygen atmosphere. We shall maintain a copy of this program on site for review by the Town of Barnstable Board of Health. Foods to be Reduce Oxygen Packaged Raw whole cuts of meat and poultry and raw vegetables marinated to enhance flavor only and do not affect competing organisms. Equipment and Packaging Supplies A list of personnel authorized to use the vacuum packaging machine may be found on site Equipment and packaging supplies will be used according to the manufacturer's directions. 1. We will be using a Mini Pak,Model#MVS 45XP 2. Copies of the operations manual for each piece of equipment can be found in the work area. 3. We follow all maintenance and parts replacement schedules recommended by the manufacturer. 4. Evaluation of the package and seal are conducted on a routine basis. We use the following criteria to help in the evaluation: Each individual package or a certain percentage from each lot is examined for integrity of package and seal. We make a note if any indicators of a faulty seal such as wrinkles,and incomplete seal or"puffy"packages exists.If these indicators are found very frequently,retaining or maintenance or repair may be necessary. YSSOP Corrective'Actionvi � , Should the integrity of the package(holes,rips,tears)be in question,the Person in Charge(PIC)will make a decision to repackage or destroy the product. Should the contents of the package(slime,mold discoloration,bloating)be in question,the"PIC"will make a decision the decision to destroy the product. Whole Foods Market,TPHC HACCP Plan—990 Iyannough Road,Hyannis,MA 02601 1 I F e Employee Training Training has been provided for operating the equipment.Further training has been provided with regard to proper handling and sanitation while preparing and packing all meat and poultry products. Training included a full understanding and familiarity with the HACCP program.This training program included the following material: (a) Concepts required for a safe operation of equipment (b) Procedures to keep equipment and facilities clean and sanitized (a) Standard operating procedures for packaging all products • Prevention of cross-contamination • Health and personal hygiene • Time-temperature control of foods • Pathogens of interest (d) Individual aspects of HACCP program for that facility • Time and temperature control • Record Keeping • Corrective Actions to be taken when a Critical Limit is exceeded. Note: Training records are available on site as part of the HACCP plan. Whole Foods Market,TPHC HACCP Plan—990 Iyannough Road,Hyannis,MA 02601 2 Whole Foods Market— Hyannis Reduced Oxygen Packaging HACCP Plan Meat Department Raw Meat/PoultryNegetables (High Level of Competing Organisms) Flow Diagram Receiving u Storage u - . Preparation(could include seasoning and marinading) u Packaging/Labeling (CCP) u Storage Reduced'Oxygen Packaged Products (CCP) Reduced Oxygen Packaging(ROP)Steps Raw products will be cut on separate benches, designed for a specific species(i.e. pork, beef and chicken) in the meat cutting room (cold room), as part of the general operation. The ROP machine will be located on a separate table in the meat prep room. Vacuum bags are stored in covered containers in the meat room, to protect from spatters. Back stock will be stored in the supply area. When it is time to ROP product, bags are moved to plastic trays, on a rolling rack in the cutting room. Product is then transferred to vacuum pouches, which are then placed on separate trays on the rolling rack. Once all product has been- cut, the rolling rack is moved close to the vacuum packaging machine for immediate vacuum packaging(or moved to the cooler for later packaging). Bags are vacuum sealed, labeled with scale tags and returned to the cooler or into the retail case for sale. The entire packaging/labeling step takes less than one hour per species. Whole Foods Market,TPHC HACCP Plan-990 Iyannough Road,Hyannis,MA 02601 1 �I Hazard Analysis ❑ Pathogenic growth, particularly Clostridium botulinum spores CCPs ❑ Labeling ❑ Storage Critical Limits Labeling ❑ Packages prominently and conspicuously labeled with: ■ product name ■ "Use By' date ■ ingredient statement(where necessary) ■ A statement that reads Keep refriger ated o at or below 41 F ❑ "Use By"date shall not exceed 14 days from the retail vacuum packaging date, even if the original "Use By"date of the processing plant allows a longer time period. ❑ Note: Our operational limit is the pull the packages at 12 days. At that time, product may be cooked and used in a demo, or discarded and recorded as waste. (The waste record will be made available during inspections). ❑ A lot identification system is in place for tracking product after vacuum packaging. "Use Use By date will be used as our lot identification system for quick reference. Stora e ❑ Maximum cold storage temperature is 41 OF Monitoring Procedures Labeling ❑ Product label from each package visually inspected for appropriate "use-by" date and label statement("Keep refrigerated at or below 41°F"). Storage ` ❑ Refrigeration air temperature is set so as not to exceed 41 OF and is monitored on a daily basis using a high temperature/24-hour monitoring system with alarm. Alarm sounds if units exceed temperature thresholds, which are set by the alarm company. Also, temperatures are visually checked and recorded twice a day. Whole Foods Market,TPHC HACCP Plan—990 Iyannough Road,Hyannis,MA 02601 2 Corrective Actions and Documentation Procedures Labelinq ❑ Improperly labeled product segregated and re-labeled. ❑ Products not sold within the "use-by"date discarded -assured removal and destruction of expired product. ❑ Corrective actions recorded on Vacuum Packaging.Production Log. ❑ Cause of deviation determined and corrected., Storage ❑ Products exceeding 41 OF, held pending evaluation of time/temperature exposure. ❑ Products noted above 41 OF for greater than 4 hours will be discarded. ❑ Corrective actions recorded on the Daily Operational Checklist. ❑ Cause of deviation determined and corrected. Verification Process Labeling ❑ Monitoring and corrective action records reviewed on a weekly basis, or as needed, by PIC. ❑ Signed and dated HACCP plan reviewed and modified at least annually or as needed by PIC. Storage o Retail case is monitored on a 24-hour continuous basis with alarm system. Monitoring alarm system and gauges are checked every 6 months by the refrigeration company. ❑ Retail case temperatures are monitored manually twice a day by meat department personnel. ❑ Monitoring and corrective action records reviewed on a weekly basis, or as needed, by PIC. ❑ Signed and dated HACCP plan reviewed and modified at least annually or as needed by PIC. Records Labeling ❑ Vacuum Packaging Production (with corrective actions). Storage ❑ Vacuum Packaging Production Log (with corrective actions). ❑ Daily Operational Checklist(with corrective actions). Whole Foods Market,TPHC HACCP Plan—990 Iyannough Road,Hyannis,MA 02601 3 r Prerequisites and Standard Operating Procedures) (SOPs) ❑ Most recent health inspection reports indicate compliance with regulations. Any pre-existing violations have been corrected. ❑ Access to-processing equipment limited to responsible, trained personnel. ❑ The vacuum packaging process will not take place on days when designated or trained personnel are not available to operate the vacuum packaging machine or oversee the operation. ❑ Cleaning and sanitizing procedures for food contact surfaces are outlined below: o All cutting boards that are in continuous use will be washed, rinsed and sanitized mid-day. Since we work in a cold room, that time frame is acceptable by the Food Code. However, we also wash, rinse and sanitize cutting boards and knives if they are observed with excessive food debris. o We use a different colored board for cutting vegetables and that board is washed, rinsed and sanitizer after each use. o Vegetables are rinsed in a sink that has been washed and sanitized prior to use and at the end of the day. o All equipment(i.e. grinders, patty machine, sausage stuffer, knifes, etc.)are washed, rinsed and sanitized between species, or as soon as the task a completed. o We have a night cleaning crew that deep cleans the department after the department closes. This deep cleaning includes all equipment as well as floors, walls and fixtures as needed. ❑ All meat and poultry must be received, at or below 41°F, in their original containers. ❑ All potentially hazardous foods JCS) must be stored at or below 41 OF. Poultry and meats are stored in separate coolers. ❑ Bottles of marinade should be pre-chilled prior to mixing to ensure product temperature of 41OF or below. Refrigerate leftover marinade. ❑ Handling utensils shall be cleaned & sanitized between species and different marinades. ❑ Vacuum bags to be stored in a sanitary manner, protected from contamination during bagging and cleaning of meat room. Whole Foods Market,TPHC HACCP Plan—990 Iyannough Road,Hyannis,MA 02601 4 Employee Training Topics ❑ Employee Health and Hygiene ❑ Cleaning and Sanitizing Procedures ❑ Cross-contamination Prevention Procedures ❑ Monitoring Procedures Meeting Critical Limits ❑ Corrective Actions ❑ Record Keeping Requirements II Whole Foods Market,TPHC HACCP Plan—990 Iyannough Road,Hyannis,MA 02601 5 Whole Foods Market— Hyannis Reduced Oxygen Packaging HACCP Plan Meat Department Raw Meat/PoultryNegetables (High Level of Competing Organisms) Flow Diagram Receiving u Storage u Preparation(could include seasoning and marinading) u 'Packaging/Labeling (CCP) Storage Reduced Oxygen Packaged Products (CCP) Reduced Oxygen Packaging(ROP)Steps Raw products will be cut on separate benches, designed for a specific species (i.e. pork, beef and chicken) in the meat cutting room (cold room), as part of the general operation. The ROP machine will be located on a separate table in the meat prep room. Vacuum bags are stored in covered containers in the meat room, to protect from spatters. Back stock will be stored in the supply area. When it is time to ROP product, bags are moved to plastic trays, on a rolling rack in the cutting room. Product is then transferred to vacuum pouches, which are then placed on separate trays on the rolling rack. Once all product has been cut, the rolling rack is moved close to the vacuum packaging machine for immediate vacuum packaging(or moved to the cooler for later packaging), Bags are vacuum sealed, labeled with scale tags and returned to the cooler or into the retail case for sale. The entire packaging/labeling step takes less than one hour per species. Whole Foods Market,T'PHC HACCP Plan-990 Iyannough Road,Hyannis,MA 02601 1 Hazard Analysis ❑ Pathogenic growth, particularly Clostridium botulinum spores CCPs ❑ Labeling ❑ Storage Critical Limits Labeling ❑ Packages prominently and conspicuously labeled with: ■ product name ■ "Use By' date ■ ingredient statement(where necessary) ■ A statement that reads "Keep refrigerated at or below 41 OF" ❑ "Use By"date shall not exceed 14 days from the retail vacuum packaging date, even if the original "Use By"date of the processing plant allows a longer time period. ❑ Note: Our operational limit is the pull the packages at 12 days. At that time, product may be cooked and used in a demo, or discarded and recorded as waste. (The waste record will be made available during inspections). ❑ A lot identification system is in place for tracking product after vacuum packaging. The "Use By' date will be used as our lot identification system for quick reference. Storage ❑ Maximum cold storage temperature is 41 OF Monitoring Procedures Labeling ❑ Product label from each package visually inspected for appropriate "use-by" date and label statement("Keep refrigerated at or below 41°F"). . Storage ❑ Refrigeration air temperature is set so as not to exceed 41OF and is monitored on a daily basis using a high temperature/24-hour monitoring system with alarm. Alarm sounds if units exceed temperature thresholds, which are set by the alarm company. Also, temperatures are visually checked and recorded twice a day. Whole Foods Market,TPHC HACCP Plan—990 Iyannough Road,Hyannis,MA 02601 2 I Corrective Actions and Documentation Procedures Labeling ❑ Improperly labeled product segregated and re-labeled. ❑ Products not sold within the "use-by"date discarded -assured removal and destruction of expired product. ❑ Corrective actions recorded on Vacuum Packaging Production Log. ❑ Cause of deviation determined and corrected. Storage ❑ Products exceeding 41 OF, held pending evaluation of time/temperature exposure. ❑ Products noted above 41 OF for greater than 4 hours will be discarded. ❑ Corrective actions recorded on the Daily Operational Checklist. ❑ Cause of deviation determined and corrected. Verification Process Labeling ❑ Monitoring and corrective action records reviewed on a weekly basis,, or as'needed, by PIC. ❑ Signed and dated HACCP plan reviewed and modified at least annually or as needed by PIC. Storage ❑ Retail case is monitored on a 24-hour continuous basis with alarm system. Monitoring alarm system and gauges are checked°every 6 months by the refrigeration company. ❑ Retail case temperatures are monitored,manually twice a day by meat department personnel. ❑ Monitoring and corrective action records reviewed on a weekly basis, or as needed, by PIC. ❑ Signed and dated HACCP plan reviewed and modified at least annually or as needed by PIC. Records Labeling ❑ Vacuum Packaging Production (with corrective actions). Storage ❑ Vacuum Packaging Production Log (with corrective actions). ❑ Daily Operational Checklist (with corrective actions). I Whole Foods Market,TPHC HACCP Plan—990 Iyannough Road,Hyannis,MA 02601 3 Prerequisites and Standard Operating Procedure(s) (SOPs) ❑ Most recent health inspection reports indicate compliance with regulations. Any pre-existing violations have been corrected. ❑ Access to processing equipment limited to responsible, trained,personnel. ❑ The vacuum packaging process will not take place on days when designated or trained personnel are not available to operate the vacuum packaging machine or oversee the operation. ❑ Cleaning and sanitizing procedures for food contact surfaces are outlined below: o All,cutting boards that are in continuous use will be washed, rinsed and sanitized mid-day. Since we work in a cold room, that time frame is acceptable by the Food Code. However, we also wash, rinse and sanitize cutting boards and knives if they are observed with excessive food debris. o We use a different colored board for cutting vegetables and that board is washed, rinsed and sanitizer after each use. o Vegetables are rinsed in a sink that has been washed and sanitized prior to use and at the end of the day. o All equipment(i.e. grinders, patty machine, sausage stuffer, knifes, etc.) are washed, rinsed and sanitized between species, or as soon as the task a completed. o We have a night cleaning crew that deep cleans the department after the department closes. This deep cleaning includes all equipment as well as floors, walls and fixtures as needed. ❑ All meat and poultry must be received, at or below 41 OF, in their original containers. ❑ All potentially hazardous foods JCS) must be stored at or below 41 OF. Poultry and meats are stored in separate coolers. ❑ Bottles of marinade should be pre-chilled prior to mixing to ensure product temperature of 41 OF or below. Refrigerate leftover marinade. ❑ Handling utensils shall be cleaned & sanitized between species and different marinades. ❑ Vacuum bags to be stored in a sanitary manner, protected from contamination during bagging and cleaning of meat room. 4 Whole Foods Market,TPHC HACCP Plan—990 Iyannough Road,Hyannis,MA 02601 4 Employee Training Topics ❑ Employee Health and Hygiene ❑ Cleaning and Sanitizing Procedures ❑ Cross-contamination Prevention Procedures ❑ Monitoring Procedures Meeting Critical Limits ❑ Corrective Actions ❑ Record Keeping Requirements Whole Foods Market,TPHC HACCP Plan—990 Iyannough Road,Hyannis,MA 02601 5 I Weekly Vacuum Packaging Production Log Week ending: Date Time Food Product Raw Product Raw Product Finished # Labels Initial NP=No ROP Est.No. Packed On Product Packages Present Production Date Use-by Date Bagged & Accurate Y N Y N Y N Y N Y N Y N Y N Y N Y N Y N Y N Y N Y N Y N Y N Y N Y N Y N Y N Y N Y N Y N Y N Y N Corrective Action(s): (Use back of sheet if necessary) Reviewer's Signature: Date: Whole Foods Market,TPHC HACCP Plan—990 I yannough Road,Hyannis,MA 02601 i r Hyannis Meat Dent.ROP-Daily Operational Checklist Week Ending: NP=No ROP Production M T W Th F S Su Item.Description and Activities Initials Hot water available in all areas Soap/paper towels provided at all hand sinks/sinks accessible Thermometer(s)available/cleaned and sanitized Sanitizer dispenser/spray bottle checked for proper strength: 5-6 a.m. (record actual ppms) Sanitizer dispenser(only)checked for proper strength:2-3 p.m. (record actual ppms) Sanitizer hose checked for proper strength: 5-6 a.m. (record actual ppms) Retail Case Temperature: 5-6 a.m. (record actual temperature) Retail Case Temperature:2-3 p.m. (record actual temperature) Cooler Temperature: 5-6 a.m. (record actual temperature) Cooler Temperature:2-3 p.m. (record actual temperature) Observations throughout the day: Hands washed between tasks and different species(gloves changed as needed) Date Thermometer Initial Reading Adjusted Reading(if Initials Tested (Record Actual needed) (Ice Method) Temperature) (Record Actual Temperature Infrared Digital Analog 1 Analog 2 Corrective Action(s): (Use back of sheet if necessary) Reviewer's Signature: Date: Whole Foods Market,TPHC HACCP Plan—990 Iyannough Road,Hyannis,MA 02601 Team Member ROP HACCP (Raw Meat and Poultry) Training Record Date Trainer Team Member Name Team Member Signature Whole Foods Market,TPHC HACCP Plan—990 Iyannough Road,Hyannis,MA 02601 r North Atlantic Region WHOLE FOODS MARKET Weighted Items Only MEAT DEPARTMENT PLU LIST `« E. Beet Prepered FooiJs,* j BEEF BRISKET WHOLE CORNED GREY BEEF BRISKET CORNED FLAT CUT GREY BEEF CORNED BEEF BRISKET FLAT CUT BEEF BRISKET GREY POINT CUT CORNED BEEF BRISKET POINT CUT CORNED WITH PICKLING SPICES BEEF CORNED GRASS FED BEEF ROUND CORNED F. .e Tips ,} BEEF STEAK TIPS SWEET BOURBON, BEEF STEAK TIPS MARINATED BEEF STEAK TIPS TERIYAKI BEEF STEAK TIPS SANTE FE BEEF STEAK TIPS KOREAN SESAME BEEF SIRLOIN KABOB THEO'S STEAKHOUSE BEEF TENDERLOIN TIPS THEO'S STEAKHOUSE BEEF SIRLOIN TIPS GINGER GARLIC Garlic teriyaki steak tips Maple Chipotle steak tips Lemon pepper steak tips Mesquite bbq steak tips Pixie dust steak tips Cow bell hell steak tips x +v�' a. s a Boneless.lamb Legg LAMB LEG GREEK STYLE LAMB LEG BONELESS HERB CRUSTED LAMB LEG GARLIC AND HERB LAMB LEG ROSEMARY MINT&MARJORAM LAMB STEAK ROSEMARY&MINT Souvlaki butterflied lamb leg Bone-ln Lamb r LAMB RACK ENCRUSTED LAMB LOIN CHOP ROSEMARY&MINT LAMB RIB CHOP ROSEMARY&MINT LAMB LOIN ROSEMARY MINT&MARJORAM NEW ZEALAND LAMB LEG MEDITERRANEAN LAMB RACK DIJON HERB CRUSTED ,,y..e.-., 3 Pbrk Prepared Fdodi, rf Corned st louie style ribs Sublime swine boneless pork butt Pixie dust boneless pork butt sublime swine st louis ribs Pixie dust st louis ribs Sublime swine country style ribs Garlic teriyaki petite pork loin General Tsao petite pork loin Chinese bbq petite pork loin Pixie dust petite pork loin Sublime swine petite pork loin COFFEE RUBED BONELESS PORK CHOP COFFEE RUBED BONE IN PORK CHOP VANILLA PEPPER BONELESS PORK CHOP VANILLA PEPPER,PORK CHOP NA Meat PLU Book Current as of 4/30/2014 Page 1 of 4 North Atlantic Region WHOLE FOODS MARKET Weighted Items Only MEAT DEPARTMENT PLU LIST PORK KABOB KOREAN SESAME PORK TENDERLOIN GINGER TERIYAKI PORK TENDERLOIN HONEY GINGER SOY PORK TENDERLOIN GARLIC PORK TENDERLOIN HERBS PROVENCE&GARLIC PORK RIBS BABY BACK BBQ CHICKEN WHOLE BBQ CHICKEN WHOLE CREOLE SPICED CHICKEN WHOLE LATIN SPICED CHICKEN WHOLE LEMON PEPPER CHICKEN WHOLE MEDITERRANEAN CHICKEN WHOLE ROSEMARY *a <� a s 'RubbedrSplN Chlck'ens r )j'� ' Split Half chicken w/chic Magnet Split Half chicken w/Pixie Dust Split Half chicken w/Mediterranean CHICKEN SPLIT HALF LEMON PEPPER CHICKEN BREAST SPLIT CAJUN CHICKEN BREAST SPLIT BBQ CHICKEN BREAST SPLIT JAMAICAN CHICKEN BREAST SPLIT ORIENTAL CHICKEN BREAST SPLIT TERIYAKI CHICKEN BREAST SPLIT PESTO CHICKEN BREAST SPLIT LEMON PEPPER CHICKEN BREAST SPLIT GINGER TERIYAKI CHICKEN BREAST SPLIT HONEY GINGER VANILLA PEPPER SPLIT CHICKEN BREAST Chicken'Whole CHICKEN LEG LEMON PEPPER CHICKEN LEG BBQ CHICKEN THIGH LEMON PEPPER CHICKEN THIGH CAJUN CHICKEN THIGH BBQ CHICKEN THIGH JAMAICAN CHICKEN THIGH BONELESS TERIYAKI CHICKEN THIGH BONELESS STEAKHOUSE �, y a'_; Chicken Orumsllcks �. ;� x ' CHICKEN DRUMSTICK LEMON PEPPER CHICKEN DRUMSTICK CAJUN CHICKEN DRUMSTICKS BBQ CHICKEN DRUMSTICK JAMAICAN chicken drumstick,chinese BBQ lChickeri chicken drumstick,Sweet Bourbon NA Meat PLU Book Current as of 4/30/2014 Page 2 of 4 North Atlahtic'Region WHOLE FOODS MARKET Weighted Items Only MEAT DEPARTMENT PLU LIST Chlekeri Pcrty Whigs ;� CHICKEN WINGS TERIYAKI CHICKEN WINGS BUFFALO STYLE CHICKEN WINGS HONEY JALAPENO BARBECUE Honey buffalo chicken wings Garlic teriyaki chicken wings Chinese bbq wings Sweet bourbon chicken wings Sweet and spicy chicken wings Pixie dust chicken wings Chick Magnet chicken wings CHICKEN WINGS HONEY JALEPENO BBQ FAMILY PACK CHICKEN WINGS BUFFALO SPICY FAMILY PACK PORK SAUSAGE SWEET ITALIAN FAMILY PACK CHICKEN BUFFALO WINGS TERIYAKI FAMILY PACK ` a lYlarin`a#ed Chicken Breas#< CHICKEN BREAST BONELESS SKINLESS HONEY BOURBON CHICKEN BREAST BONELESS KOREAN SESAME CHICKEN BREAST JAMAICAN CHICKEN BREAST BONELESS TERIYAKI CHICKEN BREAST GARLIC HERB CHICKEN BREAST PESTO CHICKEN BREAST HONEY GINGER SOY CHICKEN BREAST BONELESS LEMON HERB CHICKEN BREAST BONELESS BALSAMIC VINAIGRETTE CHICKEN BREAST BONELESS HONEY JALAPENO BBQ CHICKEN BREAST BONELESS LIME CHIPOTLE CHICKEN BREAST ORANGE THYME CHICKEN BREAST BONELESS SANTA FE CHICKEN BREAST BONELESS CORDON BLEU CHICKEN BREAST BONELESS GARLIC HERB CHICKEN BREAST MARINADE Garlic teriyaki boneless Breast General Tsao bonless breast weet bourbon boneless breast Maple chipotle boneless breast Carolina bbq boneless breast Mesquite bbq boneless breast Rasberry chipotle bonelss breast Lemmon pepper bonless breast Sweet and spicy bbq boneless breast chick magnet boneless breast pixie dust boneless breast BBQ Rubed bnls breast ORANGE GINGER BONELESS SKINLESS CHICKEN BREAST ,tu ChlekenPanko;Cuflefstp «, '+ s, GARLIC PARMESAN PANKO CUTLET MOROCCAN PANKO CUTLET HONEY MUSTARD PANKO CUTLET SUNDRIED TOMATO PANKO CUTLET HONEY ORANGE ROSEMARY PANKO CUTLET SPINACH DOUBLE TOASTED PANKO CUTLET f . _E,# ' Turkey Piepared Foods #,H NA Meat PLU Book Current as of 4/30/2014 Page 3 of 4 North Atlantic Region WHOLE FOODS MARKET Weighted Items Only MEAT DEPARTMENT PLU LIST URKEY TIPS HONEY GINGER SOY URKEY TIPS THEOS STEAKHOUSE URKEY TIPS GARLIC HERB URKEY BREAST CREOLE SPICED URKEY BREAST LEMON PEPPER URKEY BREAST MEDITERRANEAN URKEY BREAST ROSEMARY NA Meat PLU Book Page 4 of 4 Current as of 4/30/2014 EQ906 1'111 i n i pa 61C 1832 N.Glassell Sheet•Orange,CA 92865,USA Call:+1.714.283.4200•Fax:+1.714.283.4268. BrTlerica intol5iminipackls•www.minipack.us MVS 45XR + 9 e - - ^Chamber WAth x Langln i 18 50 x 18 Og' b gM(Chamber+Dome/4d ToteD i 46(r+400 850" emo i j He ' --'4f Number of Seal Bars(ivaWe){ Front� 1 _ r Position of Seal Bars 1 �^ Front i at Bar Length(f1 17 75 Distance between Seal B 1 - y1 i1 s� 77 . __--^--._4 mm Seal+1 tutu Cut-Off Seal i •--��,�_! ( ) _ Unique Waffle-Pattem Sealing J - + # .. Hygienic Seamless_Chamber ! __ -. ••! �..��_��...w._______.Popdut Seal Bars �-V __ �.. - . Independent Power tu each Seal Bar J - Pump Type Busch KB Oil Rt.;. r a+ _Cydesper Minid up 1)3 � .�• _- --_�Free Air Displacement @ 50Hz ' ► Product Sheet �- - -- _"_ - - (P� ( Flee Air D'aplacemem(d)BOHz�--�__ 24 m'Ih —� ► Table Top Vacuum Chamber with Printer Sheet(pdf). W�Pu �Pdwer Re9rq .125 hp a Powersupply I 120V 13A NEMA 5-20P Water Resistant Digital Display J - - ►+Request a Quote F_--- - - -- LCD Full Desorption Display ! - . _. .. . .. 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Ifl!T..1� � � :.:�� �1M1 � � ........ ,I•.�� ��/������ arAr�d.�w r.i � �p / J Q.H.0.1�/ �;�:ff.� � .� C:7� Oil q,� iiiiuiiiiiiiii viiiiri riiiiiiti.i�ii/in iiiiuuiiiiiiuiuuisroruioi rr rri rri r/i rr .rri cu rii .ri i I. / 1...,17[► % I tub ��� MIS Lj `i z�rt. � c=■... OWN Yftit S t �!_ . , , Whole Foods Market, 125,CambridgePark Drive Cambridge; MA 02140 - Q p T 617.492.5500 IF617.492.5510 M A R K E T Whole Foods Market Compost Program = , November 22, 2103 Director McKean: This is to inform you-of an innovative composting program we are investigating.As you know as of July 2014 all supermarkets will be required to remove their organics from trash going.to landfills. Our stores have already been doing this for years, using one compactor for organics and one for trash. Because of space limitations at lyannough Road we may be limited to one compactor.This means will have to find a new solution for trash or organics disposal., One innovative option is to install a sealed, self-contained 2400 gallon tank to hold organic waste.All organic waste:vegetables, liquids, meat, bones,grease and oil are ground into slurry in an industrial insinkerator and pumped to the tank.This is a closed system, not tied into the sewer'or other store plumbing. - Instead of having the vendor pull and dump the organics compactor the vendor sends a pumper truck sand vacuums out the tank weekly and takes the slurry to an anaerobic digestion facility. We have two facilities in Rutland, MA and Hadley,' MA that process the slurry into fertilizer and methane which they use to generate electricity that they sell back to the grid. We would build a separate room inside the store to house the grinding table(cut sheet attached)where it will be manned by team member specialists trained in our composting program.. We invite you to review and let us know if you have any objection to this program or have concerns that we need to address. I am happy to review with you or have our vendors provide any information you may need. _ R , Dan Seamens Construction Coordinator t _ 125 CambridgePark Drive ! , F Cambridge, MA 02140 - 508-397-1607 mobile 617-492-5500 ezt 3034 work WHOLEFOODSMARKET.COM Whole Foods Market- Hyannis Time as a Public Health Control HACCP Plan Pizza Station Flow Diagram Receiving u Storage 1� Preparation/Cook u Hold (CCP) u Serve Hazard Analysis: Bacterial growth. Critical Control Point: Holding Critical Limit. Product is out of temperature control for not more than 4 hours. Monitoring Procedures: Internal product temperatures are taken and recorded for pizza, calzone and pigs in a blanket as they are removed from the oven for holding as required by the variance. Pizza All pizzas will be cooked to a minimum temperature of 165T in a 500 plus degree pizza oven. Pizzas go from the oven immediately to the display.Although we offer many different varieties of pizzas over time,we only display a limited variety of pizzas at any one time(between 3-5 types consisting of at least one meat, one or two veggie types and one or two cheese types). Pizza will be on display for no more than 4 hours after it has come out of the oven.If there is any pizza left at the end of three hours it will be sampled.No product will p p be out of temperature compliance for more than 4 hours. Any product remaining at the end of that.time will be discarded. All pizzas will be properly logged on the production log(see production log). Note: Product may be reheated per customer request(to a minimum temperature of 165°F). Whole Foods Market, TPHC HACCP Plan—990 Iyannough Road,Hyannis,MA 02601 1 Calzones and Pigs in a Blanket(hot dog wra ped in our pizza dour Calzones and pigs in a blanket are cooked immediately before placing on display.All calzones and pigs in a blanket will be cooked to a minimum temperature of 165°F. In addition to the Pigs in a Blanket(maximum of 25 displayed at any one time),we make up to four types of calzones per day. These products will be on display for a maximum of 4 hours. All products will be properly logged on the production log(see production log) Note: Product may be reheated per customer request(to a minimum temperature of 165°F). Corrective Actions: Any products remaining out of temperature control will be discarded within the 4-hour limit. Discard time and amount will be recorded on the production log. If, at any time, product is left out beyond the 4-hour limit,the cause of the deviation will be determined and corrected. If necessary, staff will be retrained in proper procedures.All deviations and corrective actions will be recorded on the production log. Record(s): Production Log Verification Process(Long and Short Term): Monitoring and corrective action records will be reviewed on a weekly basis, or as needed, by the PIC. The HACCP plan will be reviewed, signed and dated by the PIC if it is modified,or annually if no modifications are made. Whole Foods Market,TPHC HACCP Plan—990 Iyannough Road,Hyannis,MA 02601 2 Prerequisites and Standard Operation Procedure(s) (SOPS) • Most recent inspection reports indicate compliance with regulations,particularly employee health and hygiene. Any pre-existing violations have been corrected, including cooling standard operating procedures(SOPs)for potentially hazardous food(PHF)that is prepared/cooked and cooled prior to TPHC. • All cold foods, chilled and then reheated for toppings or fillings must be properly cooled as required by the Food Code. • All hot foods must be properly cooked, and if not immediately placed onto the variance, held at a temperature of 140°F or above until removed from temperature control and set out for service. Employee Training All key personnel, involved with the TPHC variance procedures have been trained in the following areas: • Prerequisites and SOPS • Employee Health and Hygiene • Cleaning and Sanitizing Procedures • Cross-contamination Prevention Procedures • Monitoring Procedures • Meeting Critical Limits • Corrective Actions • Recordkeeping Requirements • Verification Requirements In addition,the department is supervised by a qualified and experienced leader that is also a Certified Food Protection Manager. Whole Foods Market,TPHC HACCP Plan—990 Iyannough Road,Hyannis,MA 02601 3 L Hyannis Pizza/Calzone/Pigs in Blanket TPHC Production Log DATE: Temperature Amount put Board Disposition Amount prior to Time put on on display # after 4 hours Discarded putting display Sold(S)or (if Monitor Product Type product on Monitor Discarded(D) applicable) Initials (may be abbreviated display °F Initials • Maximum holding time for products under this variance is 4 hours.Product remaining at the end of 4 hours must be discarded. • All meat and poultry fillings/toppings must be cooked/reheated to an internal temperature of 165°F. • Retain Production Log for 30 days. Corrective Actions: Use back of sheet if necessary. Whole Foods Market,TPHC HACCP Plan—990 Iyannough Road,Hyannis,MA 02601 p �%r V �i f �`4!!��c'c^f'/ 5 S/"''YFL "�` ''�sw��Sl �' .ty i, 5 � Y� Pyyh � ,y � �"ry � .."��'A.,..5w sue`, ✓.:. ..�..w.,�.>:1,N.n44.k,... .-""- '4k � i Sp i gai- x T a k. �,,� t .5,u �; Z'`Srr._>-.ti.:.✓ 3.kd' z ,ate-a`�,•.. ,_ � n s - '` a T�sz •ns , 3 n m rs X s The Organic Recycling System thatPhelps the environ- rin d energy, ment while making kitchen cleanup easier,:.improving_ Organics Recycling System hygiene and lowering your waste disposal costs. Simplifies kitchen cleanup High-capacity operation Reduces labor-intensive hauling Processes the food waste as fast of heavy food waste bins and as you can feed it lifting them into the dumpster improves sanitation Dry-grind technology Regulates flow to use the least Food waste slurry is held on-site amount of water needed to trans- in a sealed tank,improving port food waste down to 1 gpm hygiene,reducing odor and pest problems Dependable performance Tank monitoring. Stainless steel construction,full tone-year warranty No staff supervision required-to k k check tank level.Once the tank is ,q o Sealed operation 80/o full a light will illuminate on NEMA 4X, IP 66 weather-tight the control panel indicating its g (1c1 time for pickup.When the fill level non metallic control panel reaches 95%full,the system will shut down.This keeps the system from overfilling the tank Submittal Sheet Specifications zw, The revolutionary Grind2Energy'" r organics recycling system by InSinkEratorO is a non-sewer food waste Type of Feed_ Continuous recycling system. Grind2Ener On'/Off control Control Switch gy grinds food waste into a slurry and transfers it to astorage tank,which is then collected by a liquid Motor Three Phase waste hauler and taken to an anaerobic digestion facility where it is.processed Reversing =x De Jam system into renewable energy. HP 10 10 Check List Specification Model - GrindZEnergy System Volts 208-230 460 ❑ 208-230V, 60Hz 30h grinds food waste into a slurry.and transfers it to a storage tank with Hz j; 60 ❑ 460V, 60Hz 3ph minimal water.System includes a stainless steel table,a 10 Hp RPM 1725 ❑ Progressive Cavity Pump InSinkErator grinding.unit capable of processing the food waste as fast as Amps 13.0/14.5 7.2 ❑ Tank(to be sized by you can feed It at< .�„s volts.Also (Average load) included is a NEMA 4X control,siphon application engineer) unit rinlsh ,' stainless steel breaker,solenoid valve,flow control valve and hose connection.System is pre-wired and pre-plumbed so the only Motor Profection' Manual Reset Overload -. connections needed are one electrical, one cold water supply and one drain water Inlet ` ., t/Z"NPT Wai Canty (between system and tank):' The holding tank has a capaclty'of Discharge r NPT 1 Year,parts_and service. Th' gallons Shipping weight. 300lbs/136KG The complete InSinkErator warranty is included An optional pump can be added to the (Approx),>,_.„ 1. I n the installatwn manual'packed with each unit. system to transfer the ground slurry for those locations where the tank is Sfiipping Weight' 410lbs/186K6 further than 30 feet away or when (q pPoz)p lifting slurry above the table level. inMerator lino ' usA. c �L us EMERSONAw .. Commercial&ResidenUalso?uSwis - InSinkErator Division '800•845-834S The Emerson logo is a trademark and a service mark-of Emerson Electric co.. Emerson ElectflC Co: „yvvvW;grind2energy.com InSinkErator may-make improvements and/ar changes.in the specifications 4700 ZistStreet.. - _ at any time,in.its sole:discrehon,without notice or obligation and further Racine,WI 53406.5093 USA reserves:the right to change or discontinue models. ©20131nSink[fatiot,a business unit of Emerson Electric Co.All Rights Resetved. G2E003-13I(•06 02. - .. :.. _.._-. 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C o� US us EN1ER50N_ Cor1tt11ercial&Residea�t(aI xatutians InSinkErator Division 800-845.9345 The Emerson logo is a trademark and a service mark of Emerson Electric Co. Emerson Ele[tri[Co. www. rind2energy.com InSinkErator may make improvement:and/or changes in the specifications.. ' 4700.215t Street.- .. _ at any time,in its sole discretion,without notice or obligation and further - -` Racine,WI 53A06 5093 USA reserves the right to change or discontinue models ©2013-InSinkEratgr„a business unit of Emerson Electric Co.All Rights Reserved . .. ::G2E003.13K-06.02 ._. z.. .,- Specif ications • G2E package with progressive cavity pump J.J. 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Iso T� in erator01, unary cous EMERsoN. �� �ommeri:ial&ResitterYc1a15a1ratli�ru 1nSIRkErator Division 900-945.93-45 The Emerson logo is a trademark and a service mark of Emerson ElectricCo. .. Emerson Electric CO. --,_ InSlnkEfalor may make improvement;-and/or Changes in the specifications _ W W W.grindZeflergy.COm at any time, sole discretion,without notice or obligation_and further - 4700 21st Street v Racine,WI 53406-50 93 USA reserves the right to change or discontinue models. 20 13 InSinkErator,a business unit of Emerson Electric Co.All Rights Reserved: G2E003,-13K-06-02 1 , - '.,.. . s Whole Foods Market, 125 CarribridgePark Drive Cambridge, MA 02140 0 0 p T 617.492.5500 F 617.492.5510 April 30,2014 Thomas A.McKean,R.S.,CHO Health Director Town of Barnstable 200 Main Street Hyannis,MA 02601 Dear Director McKean: I am writing on behalf of Whole Foods Market,to be located at 990 Iyannough Road,Hyannis, to request approval to package raw.meat and poultry,using a reduced oxygen packaging method that,according to section 3-502.12(B)(2)of the 1999 Food Code, limits the food packaged to a food that does not support the growth of Clostridium botulinum because it complies with sections (B)(2)(d)(raw meat and poultry have a high level of competing organisms).This reduced oxygen packaging method does not support the growth of C. botulinum. Therefore,the code does not require Whole Foods to apply fora variance,but we must have a HACCP plan in place and need approval from your office prior to packaging these products using a reduced oxygen package. Therefore,we have enclosed a copy of our HACCP plan for your review. Whole Foods Market is currently using this method of packaging in the majority of our Massachusetts stores where we have paid particular attention to the critical control points(CCPs) of Labeling and Storage and to SSOPs,which are vital to ensuring that food safety is not being compromised by the proposed vacuum packaging process. In addition,as an added safety measure to ensure that non-pathogenic bacterial growth is minimized,the shelf life on the products we intend to package will not exceed the 14 days allowed under FDA recommendations.The primary reason we wish to vacuum package these products,is to provide a more attractive commodity to their customers. We also have more than one person certified as a person in charge and have trained key personnel in all aspects of the operation.Prior to opening,you will be provided with copies of all Food Manager Certificates for your file. WHO.LEFoODSMARKET.COM All records will be reviewed weekly by a designated supervisor and the logs will be signed and dated at the end of each week. In addition,the whole plan will be reviewed annually,or if significant changes occur within that year. All records will be kept on hand for one year. We hope this information is sufficient to meet your needs at this time. Should you require f u-ther information or safeguards,please do not hesitate to contact me on my cell phone at 508-397-1607. Sincerely, Dan Seamens,Construction Coordinator Enc. C: Donald R.-Desmarais,R.S. C: Pamela Ross-Kung,Safe Food Management I, 2 Whole Foods Market ROP HACCP Plan Hyannis Raw MeatlPoultrylVegetables 990 Iyannough Road, Hyannis, MA 02601 Inception Date: May 9, 2014 Reviewer: Date: HACCP plan will be reviewed annually. Records will be kept on file for a minimum of one year. The HACCP Team for Whole Foods Market Hyannis The HACCP team is comprised of individuals who,because of their experience,background and vocation,can provide specific knowledge and expertise to effectively ensure the safety of potentially hazardous foods. They are committed to identifying and correcting problems with receiving, storing,handling,and serving of food products before consumption. Introduction Incidents of foodborne illness, especially those widely publicized in the media,highlight the problems that need to be overcome to achieve safe preparation,handling, storage and distribution of food. They also act as a constant reminder that foodborne illness occurs even where formal national or local government controls are in force. Routine inspections of food processing operations may help to ensure that food is prepared in a clean environment,but often cannot control other factors that contribute to foodborne illnesses. Carrying out daily inspections is neither practical nor effective. One of the most effective preventive measures to deal with foodborne illness is to educate food-handling personnel in safe practices. Purpose As members of Whole Foods Market's HACCP Team,we have responsibilities that extend beyond cost control and profit. The safety of the public is our first concern. This safety is determined by the quality of the food,the people handling the food, and the facility. It is up to us to make sure that everything possible is done to provide good, safe food. The goal of the HACCP Plan is to effectively ensure the safety of food in the meat department of Whole Foods Market.By establishing the procedures and policies necessary for implementing a comprehensive sanitation program, and subsequent HACCP plan, our complete operation will function in a more consistent way. This preventive approach enables us to predict future problems in the food operation,thus allowing corrections to be made before any illness or injury can occur. Whole Foods Market,TPHC HACCP Plan—990 Iyannough Road,Hyannis,MA 02601 1 Record Keeping Procedures All records pertaining to the HACCP Plan will be kept in the Store Team Leader's Office and made accessible to all regulators during normal business hours.All records,required by the HACCP Plan,will be kept together, filed chronologically and maintained for 1 year.The HACCP Plan will also be available for review during inspections. Verification Procedures All records generated will be reviewed and initialed weekly by Store Leadership The HACCP team will meet quarterly to evaluate the effectiveness of the HACCP Plan to ensure that all critical control points are addressed.At this time,an in-depth sanitation check will be performed and records will be reviewed to ensure compliance to plan directives. The HACCP Plan shall be reviewed on an annual basis. Should changes be required during the year, such revision dates shall be noted within the footers on relevant pages and also noted on the cover page,along with revised date and reviewer's signature. Whole Foods Market,TPHC HACCP Plan—990 Iyannough Road,Hyannis,MA 02601 � I HACCP Plan Overview for Reduced Oxygen Packaged Meats, Poultry and Vegetables Submitted by Whole Foods Markets The intent of this HACCP Program is to eliminate or control the contamination, survival or multiplication of pathogenic microorganisms in foods packed in a reduced oxygen atmosphere. We shall maintain a copy of this program on site for review by the Town of Barnstable Board of Health. Foods to be Reduce Oxygen Packaged Raw whole cuts of meat and poultry and raw vegetables marinated to enhance flavor only and do not affect competing organisms. Equipment and Packaging Supplies A list of personnel,authorized to use the vacuum packaging machine may be found on site Equipment and packaging supplies will be used according to the manufacturer's directions. 1. We will be using a Mini Pak,Model#MVS 45XP 2. Copies of the operations manual for each piece of equipment can be found in the work area. 3. We follow all maintenance and parts replacement schedules recommended by the manufacturer. 4. Evaluation of the package and seal are conducted on a routine basis.We use the following criteria to help in the evaluation: Each individual package or a certain percentage from each lot is examined for integrity of package and seal. We make a note if any indicators of a faulty seal such as wrinkles, and incomplete seal or"puffy"packages exists. If these indicators are found very frequently,retaining or maintenance or repair may be necessary. I SSOP Corrective Action Should the integrity of the package(holes,rips,tears)be in question,the Person in Charge(PIC)will make a decision to repackage or destroy the product. Should the contents of the package(slime,mold discoloration,bloating)be in question,the"PIC"will make a decision the decision to destroy the product. Whole Foods Market,TPHC HACCP Plan-990 Iyannough Road,Hyannis,MA 02601 1 I Employee Training Training has been provided for operating the equipment.,Further training has been provided with regard to proper handling and sanitation while preparing and packing all meat and poultry products. Training included a full understanding and familiarity with the HACCP program. This training program included the following material: (a) Concepts required for a safe operation of equipment (b) Procedures to keep equipment and facilities clean and sanitized (a) Standard operating procedures for packaging all products • Prevention of cross-contamination • Health and personal hygiene • Time-temperature control offoods • Pathogens of interest (d) Individual aspects of HACCP program for that facility • Time and temperature control • Record Keeping • Corrective Actions to be taken when a Critical Limit is exceeded. Note: Training records are available on site as part of the HACCP plan. Whole Foods Market,TPHC HACCP Plan-990 Iyannough Road,Hyannis,MA 02601 2 Whole Foods Market— Hyannis Reduced Oxygen Packaging HACCP Plan Meat Department Raw Meat/Poultry/Vegetables (High Level of Competing Organisms) Flow Diagram Receiving u Storage u Preparation (could include seasoning and marinading) 2' u Packaging/Labeling (CCP) u Storage Redu'ced'Oxyg`en Packaged'Products (CCP) Reduced Oxygen Packaging (ROP)Steps Raw products will be cut on separate benches, designed for a specific species (i.e. pork, beef and chicken)in the meat cutting room (cold room), as part of the general operation. The ROP machine will be located on a separate table in the meat prep room. Vacuum bags are stored in covered containers in the meat room, to protect from spatters. Back stock will be stored in the supply area. When it is time to ROP product, bags are moved to plastic trays, on a rolling rack in the cutting room. Product is then transferred to vacuum pouches, which are then placed on separate trays on the rolling rack. Once all product has been cut, the rolling rack is moved close to the vacuum packaging machine for immediate vacuum packaging (or moved to the cooler for later packaging). Bags are vacuum sealed, labeled with scale tags and returned to the cooler or into the retail case for sale. The entire packaging/labeling step takes less than one hour per species. Whole Foods Market,TPHC HACCP Plan—990 Iyannough Road,Hyannis,MA 02601 1 Hazard Analysis ❑ Pathogenic growth, particularly Clostridium botulinum spores CCPs j ❑ Labeling ❑ Storage Critical Limits Labeling ❑ Packages prominently and conspicuously labeled with: ■ product name ■ "Use By' date ■ ingredient statement(where necessary) ■ A statement that reads "Keep refrigerated at or below 41 OF" ❑ "Use By"date shall not exceed 14 days from the retail vacuum packaging date, even if the original "Use By"date of the processing plant allows a longer time period. ❑ Note: Our operational limit is the pull the packages at 12 days. At that time, product may be cooked and used in a demo, or discarded and recorded as waste. (The waste record will be made available during inspections). o A_loi identification-systemis m;place for�trackng product after vacuum packaging. The:"Use By date will be used°as our lot identification system for quicOreference. Storage ❑ Maximum cold storage temperature is 41 OF Monitoring Procedures Labeling ❑ Product-label from each package visually inspected for appropriate "use-by" date and label statement("Keep refrigerated at or below 41°F"). Storage ❑ Refrigeration air temperature is set so as not to exceed 41 OF and is monitored on a daily basis using a high temperature/24-hour monitoring system with alarm. Alarm sounds if units exceed temperature thresholds, which are set by the alarm company. Also, temperatures are visually checked and recorded twice a day. Whole Foods Market,TPHC HACCP Plan—990 Iyannough Road,Hyannis,MA 02601 2 Corrective Actions and Documentation Procedures Labeling ❑ Improperly labeled product segregated and re-labeled. ❑ Products not sold within the "use-by"date discarded -assured removal and destruction of expired product. ❑ Corrective actions recorded on Vacuum Packaging Production Log. ❑ Cause of deviation determined and corrected. Storage ❑ Products exceeding 41 OF, held pending evaluation of time/temperature exposure. ❑ Products noted above 41 OF for greater than 4 hours will be discarded. ❑ Corrective actions recorded on the Daily Operational Checklist. ❑ Cause of deviation determined and corrected. Verification Process Labeling ❑ Monitoring and corrective action records reviewed on a weekly basis, or as needed, by.PIC. ❑ Signed and dated HACCP plan reviewed and modified at least annually or as needed by PIC. Storage o Retail case is monitored on a 24-hour continuous basis with alarm system. Monitoring alarm system and gauges are,checked every 6 months by the refrigeration company. ❑ Retail case temperatures are monitored manually twice a day by meat department personnel. ❑ Monitoring and corrective action records reviewed on a weekly basis, or as needed, by PIC. ❑ Signed and dated HACCP plan reviewed and modified at least annually or as needed by PIC. Records Labeling ❑ Vacuum Packaging Production (with corrective actions). Storage ❑ Vacuum Packaging Production Log (with corrective actions). ❑ Daily Operational Checklist (with corrective actions). Whole Foods Market,TPHC HACCP Plan—990 Iyannough Road,Hyannis,MA 02601 3 Prerequisites and Standard Operating Procedure(s) (SOPs) ❑ Most recent health inspection reports indicate compliance with regulations. Any pre-existing violations have been corrected. ❑ Access to-processing equipment limited to'responsible, trained personnel. ❑ The vacuum packaging process will not take place on days when designated or trained personnel are not available to operate the vacuum packaging machine or oversee the operation. ❑ Cleaning and sanitizing procedures for food contact surfaces are outlined below: o All cutting boards that are in continuous use will be washed, rinsed and sanitized mid-day. Since we work in a cold room, that time frame is acceptable by the Food Code. However, we also wash, rinse and sanitize cutting boards and knives if they are observed with excessive food debris. o We use a different colored board for cutting vegetables and that board is washed, rinsed and sanitizer after each use. o Vegetables are rinsed in a sink that has been washed and sanitized prior to use and at the end of the day. o All equipment(i.e. grinders, patty machine, sausage stuffer, knifes, etc.) are washed, rinsed and sanitized between species, or as soon as the task a completed. o We have a night cleaning crew that deep cleans the department after the department closes. This deep cleaning includes all equipment as well as floors, walls and fixtures as needed. ❑ All meat and poultry must be received, at or below 41°F, in their original containers. ❑ All potentially hazardous foods JCS) must be stored at or below 41 OF. Poultry and meats are stored in separate coolers. ❑ Bottles of marinade should be pre-chilled prior to mixing to ensure product temperature of 41 OF or below. Refrigerate leftover marinade. ❑ Handling utensils shall be cleaned & sanitized between species and different marinades. ❑ Vacuum bags to be stored in a sanitary manner, protected from contamination during bagging and cleaning of meat room. Whole Foods Market,TPHC HACCP Plan—990 Iyannough Road,Hyannis,MA 02601 4 Employee Training Topics ❑ Employee Health and Hygiene ❑ Cleaning and!Sanitizing Procedures ❑ Cross-contamination Prevention Procedures ❑ Monitoring Procedures Meeting Critical Limits ❑ Corrective Actions ❑ Record Keeping Requirements Whole Foods Market,TPHC HACCP Plan 990 Iyannough Road,Hyannis,MA 02601 5 1 Whole Foods Market— Hyannis Reduced Oxygen Packaging HACCP Plan Meat Department Raw Meat/Poultry/Vegetables (High Level of Competing Organisms) Flow Diagram Receiving u Storage u Preparation(could include seasoning and marinading) u 'Packaging/Labeling (CCP) u Storage Reduced Oxygen Packaged Products (CCP) Reduced Oxygen Packaging(ROP) Steps Raw products will be cut on separate benches, designed for a specific species(i.e. pork, beef and chicken)in the meat cutting room (cold room), as part of the general operation. The ROP machine will be located on a separate table in the meat prep room. Vacuum bags are stored in covered containers in the meat room, to protect from spatters. Back stock will be stored in the supply area. When it is time to ROP product, bags are moved to plastic trays, on a rolling rack"in the cutting room. Product is then transferred to vacuum pouches, which are then placed on separate trays on the rolling rack. Once all product has been cut, the rolling rack is moved close to the vacuum packaging machine for immediate vacuum packaging(or moved to the cooler for later packaging). Bags are vacuum sealed, labeled with scale tags and returned to the cooler or into the retail case for sale. The entire packaging/labeling step takes less than one hour per species. Whole Foods Market,TPHC HACCP Plan—990 Iyannough Road,Hyannis,MA 02601 1 Hazard Analysis ❑ Pathogenic growth, particularly Clostridium botulinum spores CCPs ❑ Labeling ❑ Storage Critical Limits Labeling ❑ Packages prominently and conspicuously labeled with: ■ product name ■ "Use By' date ■ ingredient statement(where necessary) ■ A statement that reads "Keep refrigerated at or below 41 OF" ❑ "Use By"date shall not exceed 14 days from the retail vacuum packaging date, even if the original "Use By"date of the processing plant allows a longer time period. ❑ Note: Our operational limit is the pull the packages at 12 days. At that time, product may be cooked and used in a demo, or discarded and recorded as waste. (The waste record will be made available during inspections). ❑ A lot identification system is in place for tracking product after vacuum packaging. The "Use By' date will be used as our lot identification system for quick reference. Storage ❑ Maximum cold storage temperature is 41OF Monitoring Procedures Labeling ❑ Product label from each package visually inspected for appropriate "use-by' date and label statement ("Keep refrigerated at or below 41°F"). Storage o Refrigeration air temperature is set so as not to exceed 41OF and is monitored on a daily basis using a high temperature/24-hour monitoring system with alarm. Alarm sounds if units exceed temperature thresholds, which are set by the alarm company. Also, temperatures are visually checked and recorded twice a day. Whole Foods Market,TPHC HACCP Plan—990 Iyannough Road,Hyannis,MA 02601 2 Corrective Actions and Documentation Procedures Labeling ❑ Improperly labeled product segregated and re-labeled. ❑ Products not sold within the "use-by"date discarded - assured removal and destruction of expired product. ❑ Corrective actions recorded on Vacuum Packaging Production Log. ❑ Cause of deviation determined and corrected. Storage ❑ Products exceeding 41 OF, held pending evaluation of time/temperature exposure. ❑ Products noted above 41 OF for greater than 4 hours will be discarded. ❑ Corrective actions recorded on the Daily Operational Checklist. ❑ Cause of deviation determined and corrected. Verification Process Labeling ❑ Monitoring and corrective action records reviewed on a weekly basis, or as needed, by PIC. ❑ Signed and dated HACCP plan reviewed and modified at least annually or as needed by PIC. Storage ❑ Retail case is monitored on a 24-hour continuous basis with alarm system. Monitoring alarm system'and gauges.are checked every 6 months by the refrigeration company. ❑ Retail case temperatures are monitored,manually twice a day by meat department personnel. ❑ Monitoring and corrective action records reviewed on a weekly basis, or as needed, by PIC. ❑ Signed and dated HACCP plan reviewed and modified at least annually or as needed by PIC. Records Labeling ❑ Vacuum Packaging Production (with corrective actions). Storage ❑ Vacuum Packaging Production Log (with corrective actions). ❑ Daily Operational Checklist(with corrective actions). Whole Foods Market,TPHC HACCP Plan—990 Iyannough Road,Hyannis,MA 02601 3 I Prerequisites and Standard Operating Procedure(s) (SOPS) ❑ Most recent health inspection reports indicate compliance with regulations. Any pre-existing violations have been corrected. ❑ Access to processing equipment-limited to responsible, trained personnel. ❑ The vacuum packaging process will not take place on days when designated or trained personnel are not available to operate the vacuum packaging machine or oversee the operation. ❑ Cleaning and sanitizing procedures for food contact surfaces are outlined below: o All cutting boards that are in continuous use will be washed, rinsed and sanitized mid-day. Since we work in a cold room, that time frame is acceptable by the Food Code. However, we also wash, rinse and sanitize cutting boards and knives if they are observed with excessive food debris. o We use a different colored board for cutting vegetables and that board is washed, rinsed and sanitizer after each use. o Vegetables are rinsed in a sink that has been washed and sanitized prior to use and at the end of the day. o All equipment (i.e. grinders, patty machine, sausage stuffier, knifes, etc.)are washed, rinsed and sanitized between species, or as soon as the task a completed. o We have a night cleaning crew that deep cleans the department after the department closes. This deep cleaning includes all equipment as well as floors, walls and fixtures as needed. ❑ All meat and poultry must be received, at or below 41 OF, in their original containers. ❑ All potentially hazardous foods JCS) must be stored at or below 41 OF. Poultry and meats are stored in separate coolers. ❑ Bottles of marinade should be pre-chilled prior to mixing to ensure product temperature of 41 OF or below. Refrigerate leftover marinade. ❑ Handling utensils shall be cleaned & sanitized between species and different marinades. ❑ Vacuum bags to be stored in a sanitary manner, protected from contamination duringbagging and cleaning of meat room. 99 9 9 Whole Foods Market,TPHC HACCP Plan—990 Iyannough Road,Hyannis,MA 02601 4 Employee Training Topics ❑ Employee Health and Hygiene ❑ Cleaning and Sanitizing Procedures ❑ Cross-contamination Prevention Procedures ❑ Monitoring Procedures Meeting Critical Limits ❑ Corrective Actions ❑ Record Keeping Requirements Whole Foods Market,TPHC HACCP Plan—990 Iyannough Road,Hyannis,MA 02601 5 Weekly Vacuum Packaging Production Log Week ending: Date Time Food Product Raw Product Raw Product Finished # Labels Initial NP=No ROP Est.No. Packed On Product Packages Present Production Date Use-by Date Bagged & Accurate Y N Y N Y N Y N Y N Y N Y N Y N Y N Y N Y N Y N Y N Y N Y N Y N Y N Y N Y N Y N Y N ti Y N Y N Y N Corrective Action(s): (Use back of sheet if necessary) Reviewer's Signature: Date: Whole Foods Market,TPHC HACCP Plan—990 Iyannough Road,Hyannis,MA 02601 Hyannis Meat Dept. ROP-Daily Operational Checklist Week Ending: NP=No ROP Production M T W Th F S Su Item Description and Activities Initials Hot water available in all areas Soap/paper towels provided at all hand sinks/sinks accessible Thermometer(s)available/cleaned and sanitized Sanitizer dispenser/spray bottle checked for proper strength: 5-6 a.m. (record actual ppms) Sanitizer dispenser(only)checked for proper strength:2-3 p.m. (record actual ppms) Sanitizer hose checked for proper strength: 5-6 a.m. (record actual ppms) Retail Case Temperature: 5-6 a.m. (record actual temperature) Retail Case Temperature:2-3 p.m. (record actual temperature) Cooler Temperature: 5-6 a.m. (record actual temperature) Cooler Temperature: 2-3 p.m. (record actual temperature) Observations throughout.the day: Hands washed between tasks and different species(gloves changed as needed) Thermometer Initial Reading Adjusted Reading(if Initials Tested (Record Actual needed) (Ice Method) Temperature) (Record Actual Temperature) Infrared Digital Analog 1 Date 1 Analog 2 Corrective Action(s): (Use back of sheet if necessary) Reviewer's Signature: Date: Whole Foods Market,TPHC HACCP Plan—990 Iyannough Road,Hyannis,MA 02601 I r Team Member ROP HACCP (Raw Meat and Poultry) Training Record Date Trainer Team Member Name Team Member Signature Whole Foods Market,TPHC HACCP Plan—990 Iyannough Road,Hyannis,MA 02601 North Atlantic Region WHOLE FOODS MARKET Weighted Items Only MEAT DEPARTMENT PLU LIST s� 's ,;Beef Prepared Foods c BEEF BRISKET WHOLE CORNED GREY BEEF BRISKET CORNED FLAT CUT GREY BEEF CORNED BEEF BRISKET FLAT CUT BEEF BRISKET GREY POINT CUT CORNED BEEF BRISKET POINT CUT CORNED WITH PICKLING SPICES BEEF CORNED GRASS FED BEEF ROUND CORNED BEEF STEAK TIPS SWEET BOURBON', BEEF STEAK TIPS MARINATED BEEF STEAK TIPS TERIYAKI BEEF STEAK TIPS SANTE FE BEEF STEAK TIPS KOREAN SESAME BEEF SIRLOIN KABOB THEO'S STEAKHOUSE BEEF TENDERLOIN TIPS THEO'S STEAKHOUSE BEEF SIRLOIN'TIPS GINGER GARLIC Garlic teriyaki steak tips Maple Chipotle steak tips Lemon pepper steak tips Mesquite bbq steak tips Pixie dust steak tips Cow bell hell steak tips BonelessAamb Leg. LAMB LEG GREEK STYLE LAMB LEG BONELESS HERB CRUSTED LAMB LEG GARLIC AND HERB LAMB LEG ROSEMARY MINT&MARJORAM- LAMB STEAK ROSEMARY&MINT Souvlaki butterflied lamb leg .y:,,BOne-III LOmb ,,�;;,." ,'t`: .' s'. c+•rn^"�,. , LAMB RACK ENCRUSTED LAMB LOIN CHOP ROSEMARY&MINT LAMB RIB CHOP ROSEMARY&MINT LAMB LOIN ROSEMARY MINT&MARJORAM NEW ZEALAND LAMB LEG MEDITERRANEAN LAMB RACK DIJON HERB CRUSTED Pork Prepared Foods: + .z Corned st louie style ribs Sublime swine boneless pork butt Pixie dust boneless pork butt sublime swine st louis ribs Pixie dust st louis ribs Sublime swine country style ribs Garlic teriyaki petite pork loin General Tsao petite pork loin Chinese bbq petite pork loin Pixie dust petite pork loin Sublime swine petite pork loin COFFEE RUBED BONELESS PORK CHOP COFFEE RUBED BONE IN PORK CHOP VANILLA PEPPER BONELESS PORK CHOP VANILLA PEPPER,PORK CHOP NA Meat PLU Book Current as of 4/30/2014 Page 1 of 4 I North Atlantic Region WHOLE FOODS MARKET Weighted Items curtly MEAT DEPARTMENT PLU LIST PORK KABOB KOREAN SESAME PORK TENDERLOIN GINGER TERIYAKI PORK TENDERLOIN HONEY GINGER SOY PORK TENDERLOIN GARLIC PORK TENDERLOIN HERBS PROVENCE&GARLIC PORK RIBS BABY BACK BBQ CHICKEN WHOLE BBQ CHICKEN WHOLE CREOLE SPICED CHICKEN WHOLE LATIN SPICED CHICKEN WHOLE LEMON PEPPER CHICKEN WHOLE MEDITERRANEAN CHICKEN WHOLE ROSEMARY RubbedAOp#Chickens Split Halt chicken w/chic Magnet Split Half chicken w/Pixie Dust pfit Half chicken w/Mediterranean CHICKEN SPLIT HALF LEMON PEPPER CHICKEN BREAST SPLIT CAJUN CHICKEN BREAST SPLIT BBQ CHICKEN BREAST SPLIT JAMAICAN CHICKEN BREAST SPLIT ORIENTAL CHICKEN BREAST SPLIT TERIYAKI CHICKEN BREAST SPLIT PESTO CHICKEN BREAST SPLIT LEMON PEPPER CHICKEN BREAST SPLIT GINGER TERIYAKI CHICKEN BREAST SPLIT HONEY GINGER VANILLA PEPPER SPLIT CHICKEN BREAST ,Chicken:Whole Legs :aF CHICKEN LEG LEMON PEPPER CHICKEN LEG BBQ t � 5 n« u' Chicke Thighs3 x r} J , ,•'- i I I CHICKEN THIGH LEMON PEPPER CHICKEN THIGH CAJUN CHICKEN THIGH BBQ CHICKEN THIGH JAMAICAN CHICKEN THIGH BONELESS TERIYAKI CHICKEN THIGH BONELESS STEAKHOUSE CHICKEN DRUMSTICK LEMON PEPPER CHICKEN DRUMSTICK CAJUN CHICKEN DRUMSTICKS BBQ CHICKEN DRUMSTICK JAMAICAN chicken drumstick,chinese BBQ (:f Ill:RlY 1'I QI VII tsfic II,IeIIYQRI chicken drumstick,Sweet Bourbon NA Meat PLU Book Current as of 4/30/2014 Page 2 of 4 I Ngrth Atlantic Region WHOLE FOODS MARKET Weighted Items Only MEAT DEPARTMENT PLU LIST {k, Chicken ParlylNinds", If-; CHICKEN WINGS TERIYAKI CHICKEN WINGS BUFFALO STYLE CHICKEN WINGS HONEY JALAPENO BARBECUE Honey buffalo chicken wings Garlic teriyaki chicken wings Chinese bbq wings Sweet bourbon chicken wings Sweet and spicy chicken wings Pixie dust chicken wings Chick Magnet chicken wings CHICKEN WINGS HONEY JALEPENO BBQ FAMILY PACK CHICKEN WINGS BUFFALO SPICY FAMILY PACK PORK SAUSAGE SWEET ITALIAN FAMILY PACK CHICKEN BUFFALO WINGS TERIYAKI FAMILY PACK ' r Mcdncted-Chicken Breast = CHICKEN BREAST BONELESS SKINLESS HONEY BOURBON CHICKEN BREAST BONELESS KOREAN SESAME CHICKEN BREAST JAMAICAN CHICKEN BREAST BONELESS TERIYAKI CHICKEN BREAST GARLIC HERB CHICKEN BREAST PESTO CHICKEN BREAST HONEY GINGER SOY CHICKEN BREAST BONELESS LEMON HERB CHICKEN BREAST BONELESS BALSAMIC VINAIGRETTE CHICKEN BREAST BONELESS HONEY JALAPENO BBQ CHICKEN BREAST BONELESS LIME CHIPOTLE CHICKEN BREAST ORANGE THYME CHICKEN BREAST BONELESS SANTA FE CHICKEN BREAST BONELESS CORDON BLEU CHICKEN BREAST BONELESS GARLIC HERB CHICKEN BREAST MARINADE Garlic teriyaki boneless Breast General Tsao bonless breast Sweet bourbon boneless breast Maple chipotle boneless breast Carolina bbq boneless breast Mesquite bbq boneless breast Rasberry chipotle bonelss breast Lemmon pepper bonless breast Sweet and spicy bbq boneless breast chick magnet boneless breast Pixie dust boneless breast BBQ Rubed bnls breast ORANGE GINGER BONELESS SKINLESS CHICKEN BREAST >.; * s �,_ChickenPcnkoCutlets GARLIC PARMESAN PANKO CUTLET MOROCCAN PANKO CUTLET HONEY MUSTARD PANKO CUTLET SUNDRIED TOMATO PANKO CUTLET HONEY ORANGE ROSEMARY PANKO CUTLET SPINACH DOUBLE TOASTED PANKO CUTLET TurkeyPreperedfocds rr . NA Meat PLU Book Current as of 4/30/2014 Page 3 of 4 North Atlantic Region WHOLE FOODS MARKET Weighted Items Qnly -MEAT DEPARTMENT PLU LIST TURKEY TIPS HONEY GINGER SOY TURKEY TIPS THEOS STEAKHOUSE TURKEY TIPS GARLIC HERB TURKEY BREAST CREOLE SPICED TURKEY BREAST LEMON PEPPER TURKEY BREAST MEDITERRANEAN URKEY BREAST ROSEMARY NA Meat PLU Book Current as of 4/30/2014 Page 4 of 4 EQ906 m'n,o i c le 1832 N.Missal Street•Orange.CA 92865;USA Call:+1.714.283.4200•Fax:+1.714.283.4268 america irrfo®mini pack.us•www.minipack.us Chamber Width x an j . 18.50'x 18:00' Height(Chamber DomelLid Total) , _4 50"+4 00 8 50' i Number of Seal Bars(removable) {� 1 Position of Seal Bars ( _ Front Seal Bar Len -�17 75 - r {' Dstance between Seal Bars — }ll y.v`s 4 rnrrt Seal+1 ram Cut-Olt Seal J f�/ •x _.. Y F �, _ l)mque WafAe•Pattem SealmgT ! f i Hygienic Seamless Chamber 1 ! e PopOut Seal Bars J Independent Power to each Seal Bar IFF Pump Type Busch t(B Oil Rotary { Cycles Per Minute I._ uD to 3_—_-.J j Free Air l)�lacemem SOHz i -20 m'lh Product Sheet(pdf) - - —' Free Air Displacemenia80Hz {1.- '24 m'11i—_-_1 Pa Power Rab i _..^1 25 h ► Table Top Vacuum Chamber with Printer Sheet(pdf) Power Supply 120V/13A N E MA 5-207P e •a ; Water Resistant Digdal Dlspla y� ► Request a Quote LCD Fug D,!c-ption DispieY J Selectable Control(mbar . .. - . . Electronic Millibar Sensor +Custcmizable .- Programs log .-Programmable DirectThemral Primer ---Printing Features Rem Name,Date Coding. {. . Ingredients,Operator Code Unit Pricing - J l_ _ ---rogrammade Seafim Time ! - _Programmable Vacuum Time(mbar or%) t Moisture Quick Stop — Programmable Hat Food Cycl �----- Programmable Illusion Cycle ! ---- V _ E)demal Channel Bag Evacuation.i - .. Soft Air(slow return of air) i - J I Vaaium(30'sec) i.------------ - ! Excess.Bag Cut-O0 - J ____.__ Hgh Volume Density.Plates� ! �- _. - � Pump CorMdwmng-f J - t SeO Diagnostic 1.- _ -4 _ Indicating Display ---Pmgammable Service Reminder -------! ----�-� i 1 Year Limited Warranty ( .--.�.! Stainless 304 -- - --- Lid Type �'-Tra D�rwith 1 WdUt x Length I 21.25.24.50, , Height o Ndosed 37 25'/18 50' - __ �- Recessed Li irg Cu .. - Leveling Legs �t --� _� shipping WL(Pallet not included) { 195 9lbs , l Wide Flat Seal(Bmm+1 mm Cut-OB Seaq ; J --------Dual Flat Seal(2 x Dual Convex Seal(2 x 3.5 mm) r Top&Boflam Seal J ___t . Inert Gas Fbrsh . � -- - - Evacuation Fker 101 (( ','--J I - • -•----- _.----------Tray for Liquids F_ ! .._._. _ .. L No._ — Fee THE COMMONWEALTH OF MASSACHUSETTS Entered in computer: Yes PUBLIC HEALTH DIVISION -TOWN OF BARNSTABLE, Mft§KCHUSETTS .01pplication for �Digpooal *potem Con!6trurtton 3permit Application for a Permit to Construct( )Repair( )Upgrade( )Abandon( ) ❑Complete System ❑Individual Components M Location Address or Lot No. O Owner's Name,Address and Tel.No. Assessor's Map/Parcel Installer's Name,Address,,and Tel.No. Designer's Name,Address and Tel.No. 1 /w Type of Building: Dwelling No.of Bedrooms Lot Size sq.ft. Garbage Grinder( ) Other Type of Building No.of Persons Showers( ) Cafeteria( ) Other Fixtures Design Flow gallons per day. Calculated daily flow gallons. Plan Date Number of sheets Revision Date Title Size of Septic Tank !it Pc j-t Type of S.A.S. Description of Soil Nature of Repairs or Alterations(Answer when applicable) Date last inspected: Agreement: The undersigned agrees to ensure the construction and maintenance of the afore described on-site sewage disposal system in accordance with the provisions of Title 5 of the Environmental Code and not to place the system in operation until a Certifi- cate of Compliance has been issued- this Board of Health. i� Signed Date / I, Application Approved by Date LZ7 Application Disapproved for th following reasons Permit No. Date Issued THE COMMONWEALTH OF MASSACHUSETTS BARNSTABLE, MASSACHUSETTS Certificate of Compliance THIS IS TO CERTIFY, that the On site Sewage Disposal System Constructed(>e)Repaired( )Upgraded( ) Abandoned( )byQ�x. �a at !� O has been constructed in accordance with the provisions of Title 5 and the for Disposal System Construction Permit No. dated Installer Designer The issuance of this permit shall not be construed as a guarantee that the system will fu on as designed. Date Inspector 1 . --------------------------------------- No. Fee h THE COMMONWEALTH OF MASSACHUSETTS PUBLIC HEALTH DIVISION - BARNSTABLE, MASSACHUSETTS 'Wi5pont Ops�tem Con0truction Permit Permission is hereby granted to Construct Repair( )Upgrade( )Abandon( ) System located at f r') and as described in the above Application for Disposal System Construction Permit. The applicant recognizes his/her duty to comply with Title 5 and the following local provisions or special conditions. Provided:Construction must be completed within three years of the date of this permit. Date: f � � Approved by 1� TOWN OF BARNSTABLE �fTHE OFFICE OF I »�T,� i BOARD'OF HEALTH °o f639• �� 367 MAIN STREET "�or�Y► HYANNIS, MASS.02601 November 26, 1997 Borders, Inc. 990.Iyanough Road Hyannis, MA 02601 Dear Sir/Madam: Your request for a variance from Town of Barnstable Board'of Health Regulation Part I: Section II, to operate a food establishment at 990 Iyanough Road, Hyannis, Massachusetts- without an inground grease trap, is not granted. This item was scheduled on the agenda at two successive Board of Health meetings, on November 4, 1997 and November 16, 1997. However, the applicant was not present at either meeting. The Barnstable Board of Health specifically requires minimum 1,000 gallon inground grease traps at all food establishments. Also, this building is connected to town sewer. It is imperative that grease traps be designed, installed, and mainlined properly to prevent clogging in the town's sewer lines. Sincerely yours, Susan G. Ras .S. Chairman Board of Health Town of Barnstable SGR/bcs borders w�ratx�; /��u_"Ai�.. -- %, ._._ii%iii7iii/iir/iiir%iii7iidiii/iiiiiiii7iii7iirn/ •.:;�T'•�� ,„��;�I It: s�'�i�` --rilso/1 R#. ij :�; -•� X0ii r r r/ iiiil�i ru ru rrir/iii �:r� 1 F�G'�� ..�%I��■� � iiT■�ii■�iiai�'iTi■�G" � I�Ij � ■■■�� gym:;, � `' �iiriIur%rri/risJlir✓.Ii/r/ier/rrs,/lrlydiiirtsriiirriiirruiriiiiiiii ru u/��.�rrrrru rriirui iiirruiiiiiiiiiiiii�/iii/iiiiiwii% `./ / /,x n�..�:,?�?: a a=�._s,,,row ar ti:.:;w Aztkt-w�Y.��av7rartaN r�r.� �• �--� - 4�) I�, ,I a�IN � �: �� �r:7 � ��11'— Is i.�► ��FA ~`i;G1 .�.� ,_ �. r' I I, ,- / �.wao�s m. ono �4tC /f 71'trD / mlaw ,.,. - � ,, . ♦ .�" � �fix. still MAID", irr rr,. ii rr/ivrirr'iririiiririrrrsiirsresrrra..rrr..r,.rr>T:.•r.:� ,!;rr�/r � ...' I' ��,�'�,f;,g �F's���s <:,�.,..•.,,,, asa.,n.,.'.rv. .-.4u.,parr "." ,ptl / .. .. -..�i i � iuilifliiinnfu�4mlilhmulullllllliliilulli@h!iinuuu�luwimlllu1Bullihu." � � r^'"' �i ood ..si. M 0 imw �. . 1= O � it lm4 . THE FOLLOWING IS/ARE THE BEST IMAGES FROM POOR QUALITY ORIGINALS) I M ^C&L DATA 0 Plinga , Ellen qN5P From: Anderson, DG Sent: Tuesday, January 28, 2014 12:44 PM To: Wadlington, Ellen Subject: 990 lyannough Road The old tank was a 1, 000 gal. That has been taken out of the ground and removed from the property. The new tank will be a 2,000 gal .capacity. The tank is in the ground, but the various piping needed has not been completed. The contractor started the work just before the first of the year. With the cold, the rain and the snow the contractor hasn't been back to the site this year. At this point I expect things won't get busy again until March. DJA 1 CONSTRUCTION — COUNTERTOP — BALLY BUTCHER BLOCK WITH BOOS OIL FINISH CABINET INTERIOR — BLACK MELAMINE CABINET EXTERIOR — T.B.D. SHELVES — BLACK MELAMINE BASE — SHOP PLYWOOD WITH ESPRESSO VINYL APPLIED IN STORE TRAY CART — BLACK STARBOARD HARDWARE — SHELVES — PILASTERS #PIL-255—ZC AND CLIPS TRAY CART — 1X" X 1)C ALUMINUM ANGLE 3" SWIVEL CASTERS BUYOUTS — 1"X1" STEEL SNEEZE GUARD POSTS WITH STEEL SHELF HANGERS Ys" TEMPERED GLASS BUMPER — McCUE CART GUARD #1 BLACK i FINISH — T.B.D. d NEEDS FIELD CHECK — YES (ALL WOODS ARE FSC CERTIFIED WHEN POSSIBLE AND FORMALDEHYDE FREE) 1 (ALL LAMINATES AND MARMOLEUMS ARE LEED CERTIFIED) i I i ISOMETRIC VIEW QTY: 1 ITEMNOtIDER 608 VERMONT STORE FIXTURE cuSTO-R. WHOLE FOODS PRINTRECORD: REVISIONS: — 08/12/13 CORPORATION Imm: 08/13/13 DRAWRIG WF13081200 RODTE7 PIZZA COUNTER DRAWN ScaE eo2290 5126 wcnnoN: SOMERVILLE BY. Ti ence 2 OF 5 I } + ...+.„ . < +�>, a,. k a..u:�...e All .r„ not 4, iy XT- y� tiPf ISISJ- ju qk ,•+.: .; OW v— * :, do =ram i yam' ' f »g :' '> sz. i;: %�"? �•'" ""k'" . .ate" r„ 3 Afi „ « .e f 4 d ; All PAR WHO! y S e i o l s I , xh y .. �l t' �t r � ,.> � � i �{€ . E [[� �:_ �. £ Off� »-,....s.�.. ... T ..,.. - m. .a.o,. ..—... .._ .. �.. o... _ £ �,. � , If FF € d � � � E r� € � 4 �.-'� I i � i,E x .warp 3� '.sa5!y b -•••w.muuYmm .-.wi••�.:.��,.®,:,;.mm.x«.•...�..•.�.�.- �:..a. .e.w...�t ': �.,�.e.r..i.w�. r.•i..»�i...•.....•r•ww. e F IIIY� f� YI��rl� YYYYY � 3 Y u pp 1 i i ' .'. - .�.c'bSr...ev..•..n�aer�+nan�ewamae..rn•••n•+•i•u�tatotr„.R••x•aswxmm.�d:�+tiam '•.� ,Pwrtiv¢a.�K..w.ea.�rekrm. f� T i t a„ ,� : s V Grind2Energy System and Anaerobic Digestion The Grind2Energy system was installed in the Andover MA Whole Foods Market in June 2014, and has proven.to be a very easy, clean,and green way to handle food waste in the store. Not only was this the first grocery store in the country to use this system, but it was also the first business to use this system in Massachusetts. This required Emerson (makers of the Grind2Energy)to go before the MA Plumbing Review Board to get approval to install the system in the state. They were able to get approval without any problem. We've since added nine more stores, including several city stores; the system works well in spite of any physical plant challenges the site presents. The system consists of a table and a holding tank. The table (pictured below) is 5' long, and requires plumbing and electrical connections. The food waste is collected in the departments in containers, and then brought to the table and poured onto it. The length of the table gives the team member an opportunity to.see anything that is not food and should not go into the. grinder—this is one of the big advantages to this system over others we've tried. i k Y,jI c; S ✓ 4 i [�i� ■ty 3}f eZ p-� 5„a Once the food waste is ground up into a slurry, it is then pumped to a holding tank. The tank can be any,size, but we've found that the standard 3,000 gallon tank is ideal for holding about 10-17 days' worth of waste at a time. When the tank is outside, we need to add a layer of insulation to it so the slurry does not freeze in the winter. If the tank is inside,this is not necessary: M t k This picture is from the South Weymouth store, and shows the insulated blanket that the tank is covered in to prevent freezing. The bottom center of the tank shows the pipe connect that the pump truck connects to when it gets pumped. This is a very 3 quick process, usually taking,no longer than 20 minutes. T,.,. The slurry is then taken in the pump truck to Jordan Dairy Farm in Rutland MA, where it is mixed with manure from the 750 cows there, along with other food waste. The materials are then anaerobically digested, which produces electricity to power the farm, and also sell back to the grid, as well as a ry fertilizer that the farm spreads back onto its fields. Heat is also produced, which the farm uses to heat the barns. h Y This is a picture of the anaerobic digester at Jordan Dairy Farm in Rutland MA. Unlike other forms of r renewable energy, these:Digesters are not weather- dependent, but run every day. The benefit of this system is two-fold -it produces electricity, heat and fertilizer-and also keeps food waste out of landfill, which helps the environment in G' many ways, and keeps us in compliance with the MA DEP Organics Waste Ban. � � z q If an Anaerobic Digester were to open closer to LI #: Boston,.we have the option to take the slurry to that r facility rather than go out to Rutland. For now,the Rutland facility is the closest one to any of our MA or .; RI stores. Commonwealth of Massachusetts Division of Professional Licensure Board of State Board of Examiners of Plumbers and Gas Fitters 1000 Washington Street• Boston • Massachusetts • 02118-6100 VARIANCE FROM STATE PLUMBING CODE PRE-INSTALLATION $86.00 application fee payable to "Commonwealth of Massachusetts" DO NOT USE THIS APPLICATION IF PLUMBING WORK HAS BEEN COMPLETED PLEASE PRINT CLEARLY (Sectionl)APPLICANT INFORMATION: Applicant Name: Firm Name(if applicable): Date: Title or Position with Firm(if applicable): Type of Work: New Construction: ❑ Renovation: ❑ Street Address: City/Town: State: Zip Code: Cell Phone: Work Phone: Email: ALL OF THE FOLLOWING ITEMS MUST BE INITIALED. IF LEFT BLANK,THE FORM WILL BE DEEMED INCOMPLETE AND WILL NOT BE ACCEPTED. 1.1 have included with this application written documentation that the local Board of Health has been petitioned INITIAL BELOW regarding this variance request.`(Variance requests for City of Boston must include petition to Inspectional Services) Note:No Board of Health petition is required for buildings owned,used or leased by the State of Massachusetts. 2.1 have included all necessary supporting documentation regarding this variance request. INITIAL BELOW 3.1 have included a non refundable check for$86.00 payable to the Commonwealth of Massachusetts. INITIAL BELOW Note:No payment is required for buildings owned,used or leased by the State of Massachusetts. 4.The unusual or extraordinary circumstance or established hardship that warrants special terms or conditions is INITIAL BELOW clearly stated in(Section 5)on the second page of this application 5.1 understand that this variance request is for one instance at the location information stated in(Section 3) of this INITIAL BELOW application. INITIAL BELOW 6.1 certify that the plumbing work relevant to the information stated in(Section 5)has not yet been performed. "Additionally,any response by the Board of Health or Health Department must be provided,however,the Board may waive this requirement so long as the petition was made in a timely manner." TEL: 617-727-9962 FAX: 617-727-6096 TTY/TDD: 617.727.2099 http://www.mass.gov/dpl/boards/pl ' I I i (Section 2)OWNER OF THE PROPERTY WHERE THE VARIANCE IS LOCATED:(Please leave blank if information is the same as in Section(1)) Individual Name: Firm Name(if applicable): Street Address: City/Town: State: Zip Code: Cell Phone: Work Phone: Email: (Section 3)LOCATION OF VARIANCE:(Please leave blank if this information is the same as in Section(2)) Name of r� oposed or current occupier of the building: Street Address: City/Town: Zip Code: (Section 4)ADDITIONAL INFORMATION: Plumber's Name(if available): Plumbing Firm Name(if available): Work Phone: Name of Plumbing Inspector: Date Inspector was Informed of this Variance Request: I Plumbing Code Section(s)Relevant to this Variance Request: Has Plumbing Work Begun at the Location of this Variance Request: Yes:❑ No: ❑ Date Work Began: (Section 5)VARIANCE INFORMATION:(Please explain in detail the established hardship relative to this variance request) Plumbing Code Section(s)Relevant to this Variance Request: I ❑ By checking this box - I hereby certify under pains and penalties of perjury that the information entered on this application request, including supporting documentation,is true and accurate and is filed in accordance with Chapter 142,section 13 of the General Laws and 248 CMR,the Massachusetts State Plumbing Code. I certify that all work performed prior to this request for a variance meets the requirements of 248 CMR and that I am only seeking a variance for work that has not yet commenced. I also certify that I understand that this is a request for the Board to allow an exception to the requirements of the Massachusetts State Plumbing Code and does not constitute an appeal of an inspector's decision. Signature of Applicant Date: pF SHE TQ Barnstable Town of Barnstable AFAmaieaQW '"R'''S`"B`F, ' Board of Health 200 Main Street, Hyannis MA 02601 2007 Office: 508-862-4644 Wayne Miller,M.D. FAX: 508-790-6304 Paul Canniff,D.M.D. Junichi Sawayanagi January 17, 2014 Mt. Kelli Burke The Wilder Companies, Ltd. 800 Boylston Street Suite 1300 Boston, MA 02199 Dear Mr.. Burke, You are granted a variance from t _ edera o0Co e, , Time as a Public Health Contro at Whole Foods Market, 990 Iyannough Road, Hyannis. This variance will authorize you, and your emp oyee , d-pigs- in-a blanket at room temperature for up to three hours. This variance is granted with the following conditions: (1) Only pizzas, calzones, and pigs-in-a-blanket are authorized to use Time as a Public Health Control. All other foods shall be maintained at proper temperatures in conformance with the 1999 Federal Food Code. (2) These approved foods (within condition#1 above) may remain at room temperature for no more than three hours. After three hours, the foods shall be disposed of (3) A time/temperature log shall be maintained on the premises and shall be kept on file for a minimum of six months. The log shall be made available for viewing by a health inspector immediately upon request. (4) This variance decision letter shall be posted on the wall adjacent to the food service permit for viewing by a health inspector during inspections. Since elc Wtvyne ller, D. Q:\WPFILES\WholeFoodsVarianceDecision2Ol4.doc i to �fME DATE: o� ofN FEE. 06. * BARNSTABLE, • MASS. ib;q. �� REC.BY: Town of Barnstable '! SCHED.DATE: Board of Health 200 Main Street, Hyannis MA 02601 Office: 508-8624644 Wayne A.Miller,M.D. FAX: 508-790-6304 Junichi Sawayanagi Paul J.Canniff,D.M.D. VARIANCE REQUEST FORM LOCATION �j � � �= 0.� Property Address: ` Assessor's Map and Parcel Number: ooq Size of Lot: 3 .(,L-k at c y e% Wetlands Within 300 Ft. Yes Business Name: VIQC'e V 2� No Subdivision Name: L& w 'r. 0, APPLICANT'S NAME: ,r_)Q11,, 5 eCLyyl—"%. Phone 5'0$ 9'Z� —/60 7 Did the owner of the property authorize you to represent him or her? Yes No PROPERTY OWNER'S NAME CONTACT PERSON AtS Name: I V a A w 1 ` l°�C-1�.�ni�"1 N I�-PS, L�Name: �.� Address: oo '5�4 U 1 t e 11500 Address: t w.Q 54-oh. Io 4- o -,)-t a qt Phone: Phone: G [ q"1j ' cD-Ll'7 — l �-00 �y VANCE ROM REGULATION(List Reg.) REASON FOR VARIANCE(May attach if mo a space`n ede ) > _ e Vl Ic 9 t' e a a i� e�,l �� I �aSwl bsL CO ONA OF House Addition El House Renovation ❑ Repair of Failed Septic System ❑ ---Checklist (to be completed by office staff-person receiving variance request application) Please submit copies in 4 separate completed sets. Four(4)copies of the completed variance request form Four(4)copies of engineered plan submitted(e.g.septic systan plans) Completed seven(7)page checklist confirming review of engineered septic system plan by submitting engineer or registered s2itarian Four(4)copies of labeled dimensional floor plans submitted(e.g.house plans or restaurant kitchen jlans) Signed letter stating that the property owner authorized you to represent him/her for this request _ Applicant understands that the abutters must be notified by certified mail at least ten days prior to meeting date at applicant's expense(for Title V and/or local sewage regulation variances only) Full menu submitted(for grease trap variance requests only) Variance request application fee collected(no fee for lifeguard modification renewals,grease trap vaiance renewals[same owner/lessee only], outside dining variance renewals[same owner/leasee only],and variances to repair failed sewage disposal systems[only if na;xpansion to the building proposed]) Variance request submitted at least 15 days prior to meeting date VARIANCE APPROVED Wayne Miller,Chairman NOT APPROVED Junichi Sawayanagi REASON FOR DISAPPROVAL Paul J.Canniff,D.M.D. C:\Users\seamensd\Documents\A Stores\Hyannis\Licenses\BOH\VARIREQ.doc Whole Foods Market, 125 CambridgePark Drive Cambridge,.MA 02140 0 0 p T 617.492.5500 F'617.492.5510 M A R K E T - November 12,'2013 Thomas.Mckean Health Director - Town of Barnstable 200 Main Street Hyannis,MA 02601 _ Dear Director Mckean: I am writing on behalf of Whole Foods Market located at 990 Iyannough Road to request approval to use.Time as a Public Health Control(FC 3-501; 105 CMR 590.004(H))for holding pizza, calzones and pigs in a blanket(hot dogs in a pastry wrap)for not longer than four hours. .' Whole Foods Market wishes only to serve the safest and highest quality,products.As with many other pizza operations,we have tried using heat lamps and heated tables to hold these items at proper temperatures. Unfortunately,the heat lamps are not effective temperature control devices. In addition,the heat lamps adversely affect the quality of these food items.' We make this request on the basis of page 281-*of the 1999 Food Code, which states"potentially P Y hazardous food may be held without temperature control for short time periods not exceeding four hours because there is nonsignificant growth or toxin production possible in that limited. time., We realize that this concept is relatively new to the industry,but operationally it is not that different from "pizza by the slice"-format commonly found in most pizza places. Our store will ` have approximately 100 seats,which is more than the average establishment. We have found that the majority of our'customers purchase these products for immediate consumption. - Whole Foods Market is currently using TPHC, at the many other MA locations, including, Dedham, Boston, Cambridge,Wellesley, Wayland, Swampscott,Bellingham,New tonville, and Lynnfield. It has also been approved for all the new stores, including Melrose,Weymouth, and Somerville. Also, although we have requested a four-hour time limit,as allowed under the TPHC section of the F _ood Code, o e we act ually have an_m house operational hmrt of 3 hours(which can be seen on the production log, which is enclosed for your review). The production log indicates the time out of the oven and time sold or discarded. All records will be kept on file for 30 days, Vr WHOLEFOODSMARKET.COM- 1 : l Whole Foods Market, 125 Cam bridge Park Drive Cambridge, MA 02140 p T 617.492.5500 F 617.492.5510 M A R K E T In addition,as and added safety in just in case people do take these products off-site,we will be placing a consumer advisory sticker on each package purchased.A copy is attached for your review. ^ All products included in this variance will be cooked to a minimum temperature of 165°F. These products are immediately placed on display and properly recorded on the Production Log. When additional products are made,they are rotated on display from left to right and they use the log to accurately keep track of the pizzas. Products will be on display for no more than 4 hours. Any deviations or corrective actions will be documented on the production log. In this way, trends can be monitored and personnel from different shifts and/or days would know if there have been problems. Our operational experience assures me that these foods do not last long enough to `.ever be out of temperature compliance beyond the variance request. All records will be reviewed weekly by a designated supervisor and the logs will be signed and dated at the end of each week. In addition,the whole plan will be reviewed annually;or if significant changes occur within that year. If they wish to add any other items to this variance, they have also agreed to seek approval from the Barnstable Health Department before making such a change.. We hope this information issufficient to meet your needs. Should you require further information;'or safeguards,please contact me at the office'at 617-492-5500, ext. 3034 or on my cell phone at 508-367-1607. Respectfully submitted; Dan Seamens, Construction Coordinator y - Cc.Pamela Ross-Kung, Safe_Food Management Enc. ti WHOLEFOODSMARKET.COM 2 t e ( w Hyannis—Whole Foods Market Pizza Menu Fresca-roasted corn, black beans,red onion,bell pepper, avocado, cilantro, shredded mozzarella Hawaiian-hoisin,pineapple, bacon(or ham), and shredded mozzarella, green onion BBQ Chicken-BBQ sauce, chicken, smoked gouda,red onion, shredded mozzarella, green onion Mediterranean-black olive, artichoke, garlic,roasted bell pepper,shredded mozzarella, and feta cheese The Buddha(Vegan)-Thai peanut sauce,mushrooms, onion,bell pepper, snow peas, shredded carrot, fresh lime, cilantro,vegan cheese Fig&Prosciutto-Croatian fig spread,thin sliced prosciutto, shredded asiago, baby arugula Margarita- sliced roma tomato, fresh mozzarella, basil Taco Pizza-diced chipotle grilled chicken, fresh in-house salsa, black beans,bell pepper,tomato,tortilla chips,jalapeno,avocado Garden Vegetable- squash,zucchini, onion, garlic, shredded mozzarella, green onion(available with no cheese or vegan cheese) Eggplant Parmesan-eggplant parmesan, shredded mozzarella&asagio,basil Florentine-grilled chicken, sauteed spinach,roasted garlic, sliced mushrooms, shredded mozzarella& ricotta, fresh parsley Potato Skin-thin sliced red bliss,bacon, sour cream, shredded mozzarella, green onion The Game Changer-whiskey BBQ sauce, shaved steak,red onion, smoked gouda, shredded mozzarella, green onion The Rustic-fresh roma tomatoes, garlic, shallots, fresh thyme,shredded mozzarella and ricotta,fresh parsley Buffalo Chicken-buffalo style chicken,crumbled blue cheese,with green onion White Pizza- shredded mozzarella,parmesan, asagio,ricotta, fresh parsley Breakfast Pizza-bacon,egg,onion, bell pepper, green onion BBQ Steak&Eggs- shaved steak, eggs, green onion Pumpkin Pizza-pumpkin, bacon, shredded mozzarella,honey drizzle Brunch Pizza-honey sweetened cream cheese spread,macerated mixed berries, crushed walnuts Scallop and bacon Pizza- scallops,bacon, shredded mozzarella Shrimp Pesto Pizza- shrimp, pesto, fresh tomato,shredded mozzarella Pizza Bagels-a bagel with sauce and shredded mozzarella Brunch Calzone-with brie,pear, dried figs, dried apricots,raisins,walnuts, pistachios,and drizzled with honey. Pretzel Baguette Bruschetta-fresh sliced tomato,fresh mozzarella, basil, balsamic vinagrette drizzle Cheesy Garlic Bread-our Classic Garlic Bread toasted in our hearth oven and smothered with shredded Mozzarella Sausage Peppadew-Caramelized onion spread, mozzarella, sausage, peppadew, Mushroom Sirloin-Creme fraiche,mozzarella, sirloin, red onion, mushroom Carbonara Pizza-Alfredo sauce, prosciutto,eggs,parsley Ingredients The following items will be cooked and cooled in the prepared foods department spinach, shaved steak, red bliss potatoes, mushrooms, bell peppers,onions, grilled chicken,pork sausage,bacon The following items will be cooked on top of the pizza, or inside the calzones from raw state: Raw FruitsNeggies: cilantro, scallions,onions,arugula, spinach, shallots,bell peppers, mushrooms, olives, corns, snow peas, carrots,zucchini, summer squash, limes,pears, berries. Protein Items: eggs, raw shrimp,raw scallops,brie,chicken,pork sausage All other toppings or fillings will be purchased from a commercial vendor. 1 (Q.94 �S Y�YI/�rt�. el Commonwealth of Massachusetts = Ity/'Town of Hyannis -Fooisystern Pumping Record 8 Form 4 M I DEP has provided this form for use by local Boards of Health. Other forms may be used, but the information must be substantially the same as that provided here. Before using this form, check with your local Board of Health to determine the form they use. The System Pumping Record must be submitted to the local Board of Health or other approving authority within 14 days from the pumping date in accordance with 310 CMR 15.351. A. Facility Information Important:When filling out forms 1. System Location: on the computer, 990 lyannough Rd use only the tab key to move your Address cursor-do not Hyannis MA use the return City/Town State Zip Code key. 2. System Owner: tab Whole Foods Name sewn Address(if different from location) City/Town State Zip Code Telephone Number B. Pumping Record 03/08/2022 4,000.00 1. Date of Pumping Date 2• Quantity Pumped: Gallons 3. Component: GreasePT (Grease Pumping and Transportation Services) ❑ Other(describe): 4. Effluent Tee Filter present? ® Yes ❑ No If yes, was it cleaned? X❑ Yes ❑ No 5. Observed condition of component pumped: Good 6. System Pumped By: Bob Brenton Name Vehicle License Number Waste Water Services, Inc. /Heritage Pumping Company 7. Location where contents were disposed: 03/08/2022 Sign ture o H Date Signature of Receiving Facility(or attach facility receipt) Date t5form4.doc•11/12 System Pumping Record•Page 1 of 1 No. / — 71k • • Fee THE COMMONWEALTH OF MASSACHUSETTS Entered in computer: Yes PUBLIC HEALTH DIVISION -TOWN OF BARNSTABLE., MASSACHUSETTS ZIppfication for Migpozar *pe;tem Construction Permit Application for a Permit to Construct( )Repair( )Upgrade( )Abandon( ) ❑Complete System ❑Individual Components Location Address or Lot No, A l.)4i✓t �� Owner's Name,Address and Tel.No. Assessor's Map/Parcel fLC Inst`alller's Name,rye,Address,and Tel.No. Designer's Name,Address and Tel.No. Type of Building: Dwelling No.of Bedrooms Lot Size sq.ft. Garbage Grinder( ) Other Type of Building No. of Persons Showers( ) Cafeteria( ) Other Fixtures Design Flow gallons per day. Calculated daily flow gallons. Plan Date Number of sheets Revision Date Title Size of Septic Tank L Q_c.j-t Type of S.A.S. Description of Soil Nature of Repairs or Alterations(Answer when applicable) Date last inspected: Agreement: The undersigned agrees to ensure the construction and maintenance of the afore described on-site sewage disposal system in accordance with the provisions of Title 5 of the Environmental Code and not to place the system in operation until a Certifi- cate of Compliance has been issu96 this Board of Health. Signed Date It/.;�Y/C,7 - Application Approved by Date ?_ 7 Application Disapproved for th followtng reasons Permit No. w Date Issued No. , _ �j, 74r Fee k THE COMMONWEALTH OF MASSACHUSETTS Entered in computer: Yes PUBLIC HEALTH DIVISION'-TOWN OF BARNSTABLE., MASSACHUSETTS41. ZIppYfcatfon for Mfgpogar *pgtem Congtructfon Permit Application for a Permit to Construct( )Repair( )Upgrade( )Abandon( ) ❑Complete System ❑Individual Components .y Location Address or Lot No. Cl 7C 7 —�-UC l� ! x A Owner's Name,Address and Tel.No. Assessor'sMap/Parcel \�� 2�'�5�2c_ Installer's Name,Address,and Tel.No. Designer's Name,Address and Tel.No. Type of Building: Dwelling No.of Bedrooms Lot Size sq. ft. Garbage Grinder( ) Other Type of Building No. of-Persons Showers( ) Cafeteria( ) Other Fixtures Design Flow gallons per day. Calculated daily flow gallons. t Plan Date Number of sheets Revision Date l Title Size of Septic Tank li!P4.34 —r/Lc Type,of S.A.S. Description of Soil Nature of fepairs or Alterations(Answer when applicable) S. Date last inspected: Agreement: ' The undersigned agrees to ensure the construction and maintenance of the afore described on-site sewage disposal system in accordance with the provisions of Title 5 of the Environmental Code and not to place the system in operation until a Certifi- cate of Compliance has been is su this Board of Health. Signed Date f /.�Y/cu Application Approved by IJ.ate 1( 1<I 9'-7 Application Disapproved for th following reapns Pe t No. t Date Issued -------------------------------------- THE COMMONWEALTH OF MASSACHUSETTS BARNSTABLE, MASSACHUSETTS Certificate of (Compliance , THIS IS TO CERTIFY,that the On-site Sewage Disposal System Constructed( )Repaired( ) Upgraded( ) Abandoned( )by 11�� at O has been constructed in accordance with the provisions of Title 5 and the for Disposal System Construction Permit No. dated Installer Designer The issuance of this permit shall not be construed as a guarantee that the system will function as designed. Date '� Inspector \l f --------------------------------------- No. ,/ / Fee 0 J __:THE COMMONWEALTH OF MASSACHUSETTS PUBLIC HEALTH DIVISION - BARNSTABLE, MASSACHUSETTS lwfgpogal *pgtem Congtructfon Permit Permission is hereby granted to Construct( Repair( )Upgrade( )Abandon( ) System located at ��0 1 ?) , and as described in the above Application for Disposal System Construction Permit. The applicant recognizes his/her duty to comply with Title 5 and the following local provisions or special conditions. - Provided:Construction must be completed within three years of the date of this permit. Date: f f " L yl Approved by TOWN OF BARNSTABLE �fTNE TQ OFFICE OF DIDa]TODL i BOARD OF HEALTH MASS. 039• `ja' 367 MAIN STREET HYANNIS, MASS.02601 November 26, 1997 Borders, Inc. 990 Iyanough Road Hyannis, MA 02601 Dear Sir/Madam: Your request for a variance from Town of Barnstable Board'of Health Regulation Part I: Section II, to operate a food establishment at 990 Iyanough Road, Hyannis, Massachusetts without an inground grease trap, is not granted. This item was scheduled on the agenda at two successive Board of Health meetings, on November 4, 1997 and November 16, 1997. However, the applicant was not present at either meeting. The Barnstable Board of Health specifically requires minimum 1,000 gallon inground grease traps at all food establishments. Also, this building is connected to town sewer. It is imperative that grease traps be designed, installed, and mainlined properly to prevent .clogging in the town's sewer lines. Sincerely yours, Susan G. Rask—, R.S. Chairman Board of Health Town of Barnstable SGR/bcs borders Commonwealth of Massachusetts V:Foo ity/Town Of Hyannis s System Pumping p 9 Record Form 4 DEP has provided this form for use by local Boards of Health. Other forms may be used, but the information must be substantially the same as that provided here. Before using this form, check with your local Board of Health to determine the form they use.The System Pumping Record must be submitted to the local Board of Health or other approving authority within 14 days from the pumping date in accordance with 310 CMR 15.351. A. Facility Information Important:When filling out forms 1. System Location: on the computer, 990 lyannough Rd use only the tab key to move your Address cursor-do not Hyannis MA use the return City/Town State Zip Code key. 2. System Owner: Whole Foods Name �emn Address(if different from location) City/Town State Zip Code Telephone Number B. Pumping Record 04/27/2022 3,500.00 1. Date of Pumping Date 2. Quantity Pumped: Gallons 3. Component: GreasePT(Grease Pumping and Transportation Services) ❑ Other(describe): 4. Effluent Tee Filter present? ® Yes ❑ No If yes,was it cleaned? X❑ Yes ❑ No 5. Observed condition of component pumped: Good 6. System Pumped By: Bob Brenton Name Vehicle License Number Waste Water Services, Inc. /Heritage Pumping Company 7. Location where contents were disposed: 04/27/2022 Sign ture o H Date Signature of Receiving Facility(or attach facility receipt) Date t5form4.doc•11/12 System Pumping Record•Page 1 of 1 Commonwealth of Massachusetts B�City/Town of Hyannis bystem Pumping Record Form 4 M DEP has provided this form for use by local Boards of Health. Other forms may be used, but the information must be substantially the same as that provided here. Before using this form, check with your local Board of Health to determine the form they use. The System Pumping Record must be submitted to the local Board of Health or other approving authority within 14 days from the pumping date in accordance with 310 CMR 15.351. A. Facility Information Important:When filling out forms 1. System Location: on the computer, 790 lyannougl Rd use only the tab key to move your Address cursor-do not Hyannis MA use the return City/Town State Zip Code key. 2. System Owner: Panera Bread Name learn Address(if different from location) City/Town State Zip Code Telephone Number B. Pumping Record 04/04/2022 2,000.00 1. Date of Pumpirg Date 2• Quantity Pumped: Gallons 3. Component: GreaseDPT(Grease Disposal, Pumping and Transportation Services) ❑ Other(describe): 4. Effluent Tee Filter present? ® Yes ❑ No If yes,was it cleaned? X❑ Yes ❑ No 5. Observed condition of component pumped: Good 6. System Pumped By: Bob Brenton Name Vehicle License Number Waste Water Services, Inc. /Heritage Pumping Company 7. Location where contents were disposed: 04/04/2022 Sign ture of H Date Signature of Receiving Facility(or attach facility receipt) Date t5form4.doc•11/12 System Pumping Record•Page 1 of 1 Whole Foods Market HYANNIS, MA Series 000-Front End FRONT END DEPARTMENT SERIES 000 F16, QTY. CUT SHT.NO. DESCRIPTION DEL.DATE PO# M P E REMARKS ELECTRICAL PLUMBING STUB OUT HEIGHT CHECKOUT EQUIPMENT H-STYLE BELT CHECKSTANDS-LHTA&RHTA(KILLION KCu A-F FH110 1500-09-WFM-STD-72-MODEL A) X 2 CHECKSTANDS PER 15 AMP CIRCUIT BREAKER,SEE IG POWER FOR IT EQUIP.,REC'D.AND SET BY G. 120/60/1,BELTS&LIGHT,NEMA 5-15P EA. INLINE CHECKSTANDS-LHTA(KILLION KCu 5000-WFM-NAR-48- 002 4,A-D FH128 LHTA) X 2 CHECKSTANDS PER 15 AMP CIRCUIT BREAKER,SEE IG POWER FOR IT EQUIP.,REC'D.AND SET BY GA 120/60/1,LIGHT CIRCUIT,NEMA 5-15P EA. 003 1 MW200 CUSTOMER SERVICE COUNTER(VSF CUSTOM) X RECEIVED AND SET BY MILLWORK CONTRACTOR,REGISTERS,COMPUTER,PHONE&CALCULATOR 120/60/1,(3)15A IG&(3)15A CIRCUITS NEED SHOP DRAWING 004 1 FH150 WIRELESS CASH CARTS(SOURCE COMM.MINI) X RECEIVED AND SET BY OWNER-BUILT-IN BATTERY CHARGER 120/60/1,NEMA 5-15P EA.(REMOTE LOC.) IT EQUIPMENT 005 10,A-J IT121 POS REGISTER(IBM SUREPOS SERIES) X E.C.TO SUPPLY AND INSTALL CABLE PER SPEC.,TERMINATION AND SET BY OWNER,REC'D.BY G.C. 120/60/1,2.1A IG,250W,NEMA 5-15P EA. 006 10,A-J IT135 POS CASH DRAWER(IBM SUREPOS 700 SERIES) X TERMINATION AND SET BY OWNER,RECEIVED BY G.C. POWERED BY POS REGISTER 007 10,A-J IT110 SCANNER/SCALE(MAGELLAN 8502) X E.C.TO SUPPLY AND INSTALL CABLE PER SPEC.,TERMINATION AND SET BY OWNER,REC'D.BY G.C. 120/60/1,0.2A IG,17W,NEMA 5-15P EA. 008 10,A-J IT117 CARD READER(VERIFONE OMNI 7000MPD) X E.C.TO SUPPLY AND INSTALL CABLE PER SPEC.,TERMINATION AND SET BY OWNER,REC'D.BY G.C. 120/60/1,1.0A IG,120W,NEMA 5-15P EA. 011 8,A-H IT053 PC DESKTOP(DELL GX620) X E.C.TO SUPPLY AND INSTALL CABLE PER SPEC.,TERMINATION AND SET BY OWNER,REC'D.BY G.C. 120/60/1,2.3A IG,275W,NEMA 5-15P EA. PRINTER/SCANNER/FAX MACHINE(KONICA MINOLTA bizhub 012 1 IT068 161f) X E.C.TO SUPPLY AND INSTALL CABLE PER SPEC.,TERMINATION AND SET BY OWNER,REC'D.BY G.C. 120/60/1,7.OA IG,84OW,NEMA 5-15P EA. 013 1 IT091 FAX MACHINE(KONICA MINOLTA FAX2900) I X JE.C.TO SUPPLY AND INSTALL CABLE PER SPEC.,TERMINATION AND SET BY OWNER,REC'D.BY G.C. 120/60/1,TBD,IG CIRCUIT,NEMA 5-15P EA. 016 1 IT060 SIGN MAKER DESKTOP COMPUTER(APPLE POWER MAC G5) X.I E.C.TO SUPPLY AND INSTALL CABLE PER SPEC.,TERMINATION AND SET BY OWNER,REC'D.BY G.C. 120/60/1,7.5A IG,90OW,NEMA 5-15P EA. 017 1 IT150 X I E.C.TO SUPPLY AND INSTALL CABLE PER SPEC.,TERMINATION AND SET BY OWNER,REC'D.BY G.C. 120/60/1,1.5A IG,180W,NEMA 5-15P EA. CUSTOM SINKS MOP SS FLOOR SINK W/SPLASHGUARD-34"X34"X48"H 020 1 SK117 (AMTEKCO CUSTOM)FROM STORAGE I I X I STANDARD PLUMBING REQUIREMENTS-DETERMINED BY ENGINEER,REC'D.AND SET BY PLUMBER NEED SHOP DRAWING INSTALL FAUCET&DRAIN 021 1 SK100 X I ISTANDARD PLUMBING REQUIREMENTS-DETERMINED BY ENGINEER,REC'D.AND SET BY PLUMBER NEED SHOP DRAWING INSTALL FAUCET&DRAIN SECURITY EQUIPMENT DROP SAFE-HINGE RIGHT SIDE-1 COMP.(NEW ENGLAND 022 1 BH097 SAFE IC-lK) BUILT INTO BACKCOUNTER#003,RECEIVED AND SET BY G.C. MONEY SAFE-HINGE RIGHT HAND-2 COMP.W/ROTARY 024 1 BH121 HOPPER(AMSEC SK2004-443/BLB 20 TB) RECEIVED AND SET BY G.C.,SECURED TO FLOOR BY G.C. 025 1 BH913 COIN PROCESSOR/COUNTER(MAG II 100S) X RECEIVED AND SET BY OWNER 120/60/1,1.13A IG,120W,NEMA 5-15P EA. 026 1 BH919 X RECEIVED AND SET BY OWNER 120/60/1,TBD,IG CIRCUIT,NEMA 5-15P EA. OPERATIONAL EQUIPMENT 028 1 BH214 20 CU YD SC COMPACTOR-480V(RUDCO RP-2000) X IRECEIVED AND SET BY OWNER 10 HP,480/60/3,14.OA,30A DISC. 10 HP,480/60/3,14.OA,30A DISC.-PLUS 029 1 BH198 60"HIGH DENSITY VERTICAL BALER-480V(PTR 340OHD) X RECEIVED AND SET BY OWNER 120/60/.1 20A CONTROL CIRCUIT 030 1 BH254 20"FLOOR SCRUBBER-DISK(MINUTEMAN 200 BATTERY) X RECEIVED AND SET BY G.C.,HAS 20A BATTERY CHARGER 120/60/1,7.OA,840W,NEMA 5-15P 031 1 BH257 20"FLOOR BURNISHER-DISK(MINUTEMAN M20120-02) X RECEIVED AND SET BY G.C. 120/60/1,8.5A,1020W,NEMA 5-15P 032 1 BH233 ELECTRIC PALLET JACK(YALE MPB040E) X RECEIVED AND SET BY G.C.,HAS 30A BATTERY CHARGER 120/60/1,TBD,30A CIRCUIT,NEMA 5-30P 033 1 BH561 WATER FILTER SYSTEM-SINGLE-HEAD(GROEN PS-S) X CONNECT TO SINK FAUCET,RECEIVED AND SET BY PLUMBER 3/8"FNPT INLET&OUTLET 034 1 SC740 REFRIGERATOR TM LOUNGE(FRIGIDAIRE FRU17G4J W) X RECEIVED AND SET BY OWNER(NO ICE MAKER) 120/60/1,5.OA,550W,NEMA 5-15P UC DISHWASHER AT TM LOUNGE-ELEC 120V(WHIRLPOOL 120/60/1,TBD,20A CIRCUIT,NEMA 5-20P 035 1 BH535 WDF750SAYW) X X RECEIVED AND SET BY G.C.,WATER CONNECTIONS BY PLUMBER OR FLEX.CONDUIT TO JB HOT WATER&DRAIN REVERSE VENDING MACHINE(TOMRA SMARTSTOP ADA-CAN 036 1 FH451 /PET/FIRM DROP GLASS) X RECEIVED AND SET BY OWNER 120/60/1,13.2A,1580W,NEMA 5-20P 037 3,A-C EQ124 MICROWAVE OVENS(PANASONIC NE-1024) X 2 AT FRONT END&1 AT TM LOUNGE,RECEIVED AND SET BY G.C. 120/60/1,13.4A,1608W,NEMA 5-20P HOT PLATE-DOUBLE BURNER-TABLE TOP(EAGLE LCW-120- 038 1 EQ693 2) X RECEIVED AND SET BY G.C.(COUNTER TOP MODEL) 120/60/1,13.6A,1625W,NEMA 5-20P 25"COMMERCIAL LAMINATOR(LAM.WHSE.PREMIER 4)NOT 039 1? BH908 SHOWN X X EXHAUST FAN REQUIRED IN ROOM,RECEIVED AND SET BY OWNER 120/60/1,15.OA,1560W,NEMA 5-20P 040 2,A-B FH233 HIGH CHAIRS FOR CHILDREN(SEATING EXPERT 1-BHC) RECEIVED AND SET BY OWNER HAND SHOPPING BASKET-GREEN W/LOGO(AES QUICK TRIP 042 100 FH331 TOTE BASKET) I RECEIVED AND SET BY OWNER 043 125 FH302 SHOPPING CART-DEEP BASKET W/LOGO(TOTECART 1412) RECEIVED AND SET BY OWNER ELECTRIC HANDICAP SHOPPING CART W/BASKET(MART 045 1 FH353 CART Xti 24-Model 3534) X RECEIVED AND SET BY G.C.,HAS ONBOARD BATTERY CHARGER 120/60/1,3.OA,360W,NEMA 5-15P WALL MOUNTED REMOTE COMPUTER WORK STATION (ANTHRO eNOOK Pro EPM3616zzxx)LOCATED BESIDE 049 1 BH676 LOCKER ROOM RECEIVED AND SET BY G.C. OFFICE I LOUNGE FURNITURE COUNTER W/SINK,CABINETS&RECYCLE/TRASH AT TM 050 1 MW380 LOUNGE(VSF CUSTOM) X RECEIVED AND SET BY MILLWORK CONTRACTOR,PLUMBING CONNECTIONS BY PLUMBER NEED SHOP DRAWING 053 6,A-F BH990 DESK SYSTEM FURNITURE(PREVIOUSLY OWNED-TBD) NO BLOCKING REQUIRED,RECEIVED AND SET BY FURNITURE CONTRACTOR SEE FURNITURE PLAN 054 7,A-G BH921 TASK CHAIR ERGONOMIC(PREVIOUSLY OWNED-TBD) RECEIVED AND SET BY FURNITURE CONTRACTOR SEE FURNITURE PLAN 055 1 MW391 SIGN MAKER'S DESK(ORI-TBD) RECEIVED AND SET BY MILLWORK CONTRACTOR NEED SHOP DRAWING 056 1 MW392 SIGN MAKER'S DRAFTING TABLE(VSF CUSTOM) RECEIVED AND SET BY MILLWORK CONTRACTOR INEED SHOP DRAWING 11/04/13 Whole Foods Market HYANNIS, MA Series 000-Front End FRONT END DEPARTMENT SERIES 000 FII CUT SHT.NO. DESCRIPTION DEL.DATE PO# M P E REMARKS ELECTRICAL PLUMBING STUB OUT HEIGHT MW393 SIGN MAKER'S SHELVING(VSF CUSTOM) RECEIVED AND SET BY MILLWORK CONTRACTOR NEED SHOP DRAWING MW375 MAILBOX UNIT AT OFFICE AREA(ORI-TBD) RECEIVED AND SET BY MILLWORK CONTRACTOR NEED SHOP DRAWING MW376 COUNTER TOP AT MAILBOX UNIT(ORI-TBD) RECEIVED AND SET BY MILLWORK CONTRACTOR NEED SHOP DRAWING SIGN MAKER'S LAMINATOR COUNTER W/CUBBIES(VSF 060 1? MW394 CUSTOM)NOT SHOWN RECEIVED AND SET BY MILLWORK CONTRACTOR NEED SHOP DRAWING FILE CABINETS-2 DRAWER LATERAL(PREVIOUSLY OWNED- 061 5,A-E BH935 ORI) RECEIVED AND SET BY FURNITURE CONTRACTOR SEE FURNITURE PLAN FILE CABINETS-5 DRAWER LATERAL(PREVIOUSLY OWNED- 062 6,A-F BH938 ORI) RECEIVED AND SET BY FURNITURE CONTRACTOR SEE FURNITURE PLAN TABLES-TM LOUNGE&COFERENCE ROOM(PREVIOUSLY 064 2,A-B BH985 OWNED-ORI) RECEIVED AND SET BY FURNITURE CONTRACTOR SEE FURNITURE PLAN STACKING CHAIRS-TM LOUNGE&COFERENCE ROOM 065 18,A-R BH926 (PREVIOUSLY OWNED-ORI) RECEIVED AND SET BY FURNITURE CONTRACTOR SEE FURNITURE PLAN LOCKERS 3-PERSON W/PERF.DOORS-15"DEEP(KELMAX 066 6,A-F BH943 EL/3/15) RECEIVED AND SET BY G.C. LOCKERS 6-PERSON W/PERF.DOORS-15"DEEP(KELMAX 067 10,A-J BH944 EL/6/15) RECEIVED AND SET BY G.C. 069 2,A-B BH998 DIRTY LINEN BINS(BY VENDOR) RECEIVED AND SET BY LINEN SUPPLIER 070 1 BH999 CLEAN LINEN BIN(BY VENDOR) RECEIVED AND SET BY LINEN SUPPLIER FRONT END MILLWORK CHECKSTAND MERCHANDIZER-CURVED W/LOWER 071 3,A-C MW226 BASKETS(ONE SOURCE) RECEIVED AND SET BY G.C. NEED SHOP DRAWING 073 1 MW290 SUSPENDED CHECKOUT/CUSTOMER SERVICE TRELLIS(G.C.) RECEIVED AND SET BY G.C. NEED SHOP DRAWING 074 TBD MW280 36"HIGH WAINSCOT-TYPE A(G.C.) RECEIVED AND SET BY G.C. NEED SHOP DRAWING 075 TBD MW281 42"HIGH WAINSCOT-TYPE B(G.C.) RECEIVED AND SET BY G.C. NEED SHOP DRAWING 076 TBD MW282 48"HIGH WAINSCOT-TYPE C(G.C.) RECEIVED AND SET BY G.C. NEED SHOP DRAWING 077 1 MW271 MOBILE INFO STAND W/FLYER HOLDERS(VSF CUSTOM) RECEIVED AND SET BY MILLWORK CONTRACTOR NEED SHOP DRAWING 079 1 MW??? SEATING COUNTER AT COFFEE/JUICE(TBD) RECEIVED AND SET BY MILLWORK CONTRACTOR NEED SHOP DRAWING 083 1 MW314 4'CONDIMENT COUNTER W/2'H2O-INTERIOR(VSF CUSTOM) RECEIVED AND SET BY MILLWORK CONTRACTOR NEED SHOP DRAWING 6'RECYCLING STATION W/BARRELS-INTERIOR(VSF 085 1 MW318 CUSTOM) RECEIVED AND SET BY MILLWORK CONTRACTOR NEED SHOP DRAWING 086 1 MW316 RECYCLING STATION W/BARRELS-EXTERIOR(VSF CUSTOM) RECEIVED AND SET BY MILLWORK CONTRACTOR NEED SHOP DRAWING 087 10.A-J MW350 RECEIVED AND SET BY MILLWORK CONTRACTOR NEED SHOP DRAWING FRONT END BUYOUTS 091 20 MW365 INTERIOR SEATING CHAIRS(TBD) RECEIVED AND SET BY G.C. NEED CUT SHEET 092 6,A-F MW370 STOOLS AT COFFEE/JUICE SEATING COUNTER(TBD) 095 70 FH2O9 EXTERIOR SEATING CHAIRS(TBD) RECEIVED AND SET BY G.C. NEED CUT SHEET 096 1 FH213 SMALL 2-TOP TABLES 24"X 30"EXTERIOR(TBD) RECEIVED AND SET BY G.C. NEED CUT SHEET 097 17,A-Q FH212 LARGE 4-TOP TABLES 30"X 48"EXTERIOR(TBD) RECEIVED AND SET BY G.C. NEED CUT SHEET LEGEND: NOTE:ALL BLOCKING IS BY G.C.AND TO BE A MIN.OF F.R.2X8 OWNER=WHOLE FOODS CONTR OR G.C.=GENERAL CONTRACTOR COMPLETE M=MECHANICAL CONTRACTOR P=PLUMBING CONTRACTOR .ED CUTSHEET OR SHOP 0 E=ELECTRICAL CONTRACTOR TEMPORARY SHOP DRAWING AVAILABLE REFER TO LEGEND AT FRONT OF BOOK FOR ADDITIONAL INFORMATION INDEX UPDATES 11/04/13 Whole Foods Market HYANNIS, MA Series 100-Produce PRODUCE DEPARTMENT SERIES 100 FA101 ,Ty.* CUT SHT.NO. DESCRIPTION DEL.DATE PO# M P E JREMARKS ELECTRICAL PLUMBING STUB OUT HEIGHT REFRIGERATED CASES&EQUIPMENT 8'NARROW FRONT LOAD PRODUCE CASE(HUSSMANN D5NX- 1/2"FPT W/SHUT-OFF RR463 LEP)-(1)8' X X RECEIVED AND SET BY REFRIG.CONTR.,NOTE:UNIT HAS QUICK-CONNECT HOSE FITTINGS VALVE,1 1/2"DRAIN 48'NARROW FRONT LOAD PRODUCE CASES(HUSSMANN 101 4,B-E RR464 D5NX-LEP)-(4)12' X X RECEIVED AND SET BY REFRIG.CONTR.,NOTE:UNIT HAS QUICK-CONNECT HOSE FITTINGS 1 1/2"DRAIN 4'NARROW FRONT LOAD BERRY END CAP CASE(HUSSMANN 110 1 RR461 D5NX-LEP)-(1)4' X X RECEIVED AND SET BY REFRIGERATION CONTRACTOR 1 1/2"DRAIN OPERATIONAL EQUIPMENT 111 3,A-C EQ942 HANGING SCALE W/PAN-30 LB CAP.(CHATILLON 4230-T) X RECEIVED AND SET BY G.C. 112 3,A-C MW704 HANGING SCALE ARMS(TBD) RECEIVED AND SET BY MILWORK CONTACTOR NEED CUT SHEET/SHOP DRAWING 114 1 BH166 HUMIDITY SYSTEM IN WET AND FLORAL COOLER(KES UH-4) X X RECEIVED AND SET BY G.C.,WATER CONNECTIONS BY PLUMBER 120/60/1,15A DED.CIRCUIT,NEMA 5-15P 1/2"FPT,SHUT-OFF VALVE 115 1 BH171 ETHYLENE RECOVERY SYSTEM(AIROCIDE ACS-50 PPT) X MOUNT @ 90"A.F.F.IN PRODUCE COOLER,RECEIVED AND SET BY OWNER 120/60/1,1.7A,NEMA 5-15P HAND WRAP STATION W/HOT PLATE-TABLE TOP(WIN-HOLT 116 1 EQ824 WHSS-1) X RECEIVED AND SET BY G.C. 120/60/1,8.OA,75OW,NEMA 5-15P EA. FOOD PROCESSOR-CONTINUOUS FEED(ROBOT COUPE 117 1 E0727 R6026) I X IRECEIVED AND SET BY G.C. 208/60/3,2.8A,1008W,NEMA L15-20P COOKING POT POWER HAND MIXER(DYNAMIC INTL MAJOR 118 1 E0799 MIXER MX91) X RECEIVED AND SET BY G.C.POWER FROM DROP CORD IN CEILING 120/60/1,3.OA,350W,NEMA 5-15P EA. WALL MOUNTED REMOTE COMPUTER WORK STATION 121 1 BH676 (ANTHRO eNOOK Pro EPM3616zzxx) RECEIVED AND SET BY G.C. IT EQUIPMENT 124 1 IT104 NETWORK SCALES(BIZERBA KH 100) X E.C.TO SUPPLY AND INSTALL CABLE PER SPEC.,TERMINATION BY OWNER,REC'D.AND SET BY G.C. 120/60/1,15A IG CIRCUIT,NEMA 5-15P EA. 125 1 IT053 PC DESKTOP(DELL GX620) X E.C.TO SUPPLY AND INSTALL CABLE PER SPEC.,TERMINATION AND SET BY OWNER,REC'D.BY G.C. 120/60/1,2.3A IG,275W,NEMA 5-15P CUSTOM SINKS HAND SINK-WALL MTD W/SIDE SPLASHES&KNEE VALVE 126 1 SK110 (AMTEKCO DH-19-LOW FLOW) X STANDARD PLUMBING REQUIREMENTS-DETERMINED BY ENGINEER,REC'D.AND SET BY PLUMBER NEED SHOP DRAWING INSTALL FAUCET&DRAIN 2-COMP SS SINK W/DOUBLE DRAIN BOARDS W/SPRAY 127 1 SK260 (AMTEKCO C-2-1824-18D) X STANDARD PLUMBING REQUIREMENTS-DETERMINED BY ENGINEER,REC'D.AND SET BY PLUMBER NEED SHOP DRAWING INSTALL FAUCET&DRAIN 3-COMP SS SINK W/DOUBLE DRAIN BOARDS W/SPRAY&TWO 130 1 SK376 SWING SPOUT FAUCETS(AMTEKCO C-3-1824-18D) X STANDARD PLUMBING REQUIREMENTS-DETERMINED BY ENGINEER,REC'D.AND SET BY PLUMBER NEED SHOP DRAWING INSTALL FAUCET&DRAIN 8'X30"X40"H ENCL FLORAL TABLE W/SINK W/GOOSE NECK FAUCET W/HINGED DRS W/BS W/US(AMTEKCO SP-FEWT- 132 1 SK640 396S-BS) I 1XISTANDARD PLUMBING REQUIREMENTS-DETERMINED BY ENGINEER,REC'D.AND SET BY PLUMBER NEED SHOP DRAWING INSTALL FAUCET&DRAIN CUSTOM STAINLESS 5'X30"X40"H POLY TABLES W/BS W/US(AMTEKCO SP-AWT- 134 2,A-B TB453 360S-BS) INCLUDES POLYTOP&UNDERSHELF,RECEIVED AND SET BY G.C. NEED SHOP DRAWING 3'X30"X40"H POLY TABLE W/BS W/US(AMTEKCO SP-AWT- 135 1 TB460 336S-BS) INCLUDES POLYTOP&UNDERSHELF,RECEIVED AND SET BY G.C. NEED SHOP DRAWING 138 2,A-B BH686 3'L SS WALL MOUNT SHELF-8"DEEP(AMTEKCO SHS-836) BLOCKING REQUIRED,MOUNT @ 54"A.F.F.,RECEIVED&SET BY G.C. NEED SHOP DRAWING 139 2,A-B BH695 3'L SS WALL MOUNT SHELF-12"DEEP(AMTEKCO SHS-1236) BLOCKING REQUIRED,MOUNT @ 63"A.F.F.,RECEIVED&SET BY G.C. NEED SHOP DRAWING 142 1 BH688 5'L SS WALL MOUNT SHELF-8"DEEP(AMTEKCO SHS-860) I BLOCKING REQUIRED,MOUNT @ 54"A.F.F.,RECEIVED&SET BY G.C. NEED SHOP DRAWING 143 1 BH697 5'L SS WALL MOUNT SHELF-12"DEEP(AMTEKCO SHS-1260) BLOCKING REQUIRED,MOUNT @ 63"A.F.F.,RECEIVED&SET BY G.C. NEED SHOP DRAWING 144 1 BH690 8'L SS WALL MOUNT SHELF-8"DEEP(AMTEKCO SHS-896) IBLOCKING REQUIRED,MOUNT @ 54"A.F.F.,RECEIVED&SET BY G.C. NEED SHOP DRAWING 145 1 BH700 81 SS WALL MOUNT SHELF-12"DEEP(AMTEKCO SHS-1296) IBLOCKING REQUIRED,MOUNT @ 63"A.F.F.,RECEIVED&SET BY G.C. NEED SHOP DRAWING CUSTOM MILLWORK 153 1 MW101 PRODUCE SIGN VALANCE(CUSTOM CREATION) I IRECEIVED AND SET BY MILLWORK CONTRACTOR NEED SHOP DRAWING 154 1 7 MW113 PRODUCE BINS SIGN PACKAGE(CUSTOM CREATION) RECEIVED AND SET BY MILLWORK CONTRACTOR NEED SHOP DRAWING 155 9,A-I? MW711 ORCHARD BIN W/FOAM PAD-24"X 24"X 25"H(JSI BD1602) RECEIVED AND SET BY MILLWORK CONTRACTOR 156 4? MW712 ORCHARD BIN W/FOAM PAD-24"X 24"X 30"H(JSI BD0852-B) RECEIVED AND SET BY MILLWORK CONTRACTOR ORCHARD BIN W/FOAM PAD-36"X 36"X 25 3/4"H(JSI BD1178- 157 TBD MW713 B) RECEIVED AND SET BY MILLWORK CONTRACTOR 158 2? MW714 ORCHARD BIN W/FOAM PAD-36"X 36"X 30"H(JSI BD0762-D) RECEIVED AND SET BY MILLWORK CONTRACTOR ORCHARD BIN END CAP W/FOAM PAD-72 1/4"X 36"X 53"H 160 TBD MW702 (JSI EC0591-1) RECEIVED AND SET BY MILLWORK CONTRACTOR ORCHARD BIN W/CABINETRY&FOAM PAD-72"X 18"X 30"H 161 TBD MW706 (JSI BD0928) RECEIVED AND SET BY MILLWORK CONTRACTOR ORCHARD BIN W/SS LINER&DRAIN KIT-36"X 36"X 31"H(JSI 163 2? MW710 1BD0867-1) RECEIVED AND SET BY MILLWORK CONTRACTOR TROPICAL FRUIT BIN W/6 STEP FOAM RISERS-72"X 64 1/2"X 164 2? MW715 52 7/8"H(JSI MS0579-13) RECEIVED AND SET BY MILLWORK CONTRACTOR 11/04/13 Whole Foods Market HYANNIS, MA Series 100-Produce 165 TBD MW731 APPLE CRATE W/LOGO-18 3/4"X 14"X 12 1/4"H(JSI MS0379) RECEIVED AND SET BY MILLWORK CONTRACTOR 166 TBD MW732 FALSE BOTTOM CRATE-15 1/2"X 12 1/2"X 8"H(JSIMS0169) IRECEIVED AND SET BY MILLWORK CONTRACTOR 167 TBD MW748 PAPER BAG HOLDER-7 1/2"X 3"X 12 1/4"H(JSI MS0581-1) IRECEIVED AND SET BY MILLWORK CONTRACTOR OUTDOOR PRODUCE TABLE W/LOWER SHELF-72"X 36"X 168 1 MW747 33"H(JSI MT0282) RECEIVED AND SET BY MILLWORK CONTRACTOR 169 TBD MW100 FLORAL CRATES,BLOCKS&MOBILE DISPLAYS(VSF CUSTOM) RECEIVED AND SET BY MILLWORK CONTRACTOR NEED SHOP DRAWING 172 1 MW743 MILLWORK SHELVING FILLER AT COLUMN(VSF CUSTOM) RECEIVED AND SET BY MILLWORK CONTRACTOR NEED SHOP DRAWING 173 1 MW744 MILLWORK SLATWALL FILLER AT COLUMN(VSF CUSTOM) RECEIVED AND SET BY MILLWORK CONTRACTOR NEED SHOP DRAWING SHELVING&STORAGE SPACEGRID MERCHANDISING SYSTEM(DISPLAY 174 1 SH162 TECHNOLOGIES SPACEGRID 2) RECEIVED AND SET BY REFRIGERATION CONTRACTOR WALL MOUNTED WIRE STORAGE SHELVING-48"X 18"(EAGLE 175 16,A-P BH392 1848E) BLOCKING REQUIRED,MOUNT @ 90"A.F.F.IN ALL PRODUCE BOXES,RECEIVED AND SET BY G.C. WIRE FLORAL STORAGE SHELVING-48"X 24"X 74"H(EAGLE 177 1_ . BH328 P74-E/2448E) RECEIVED AND SET BY G.C. PLASTIC DUNNAGE RACKS HD BLACK-48"X 36"X 12"H 179 16,A-P BH338 (FORTE 8001810) RECEIVED AND SET BY G.C. W IDESPAN STORAGE SHELVING-48"X 24"X 84"H(LOZIER 180 2,A-B BH485 CUBE SAVER-STANDARD) RECEIVED AND SET BY G.C. LEGEND: NOTE:ALL BLOCKING IS BY G.C.AND TO BE A MIN.OF F.R.2X8 OWNER=WHOLE FOODS CONTR OR G.C.=GENERAL CONTRACTOR COMPLETE M=MECHANICAL CONTRACTOR P=PLUMBING CONTRACTOR E=ELECTRICAL CONTRACTOR REFER TO LEGEND AT FRONT OF BOOK TEMPORARY SHOP DRAWING AVAILABLE FOR ADDITIONAL INFORMATION INDEX UPDATES 11/04/13 Whole Foods Market HYANNIS, MA Series 200-Seafood SEAFOOD DEPARTMENT SERIES 200 F201 FlLOT CUT SHT.NO. DESCRIPTION DEL.DATE PO# M P E REMARKS ELECTRICAL PLUMBING STUB OUT HEIGHT REFRIGERATED CASES&EQUIPMENT 16'SERVICE SEAFOOD CASES(HILL PHOENIX BSD-SW-BR)-(2) RR788 8' X X RECEIVED AND SET BY REFRIGERATION CONTRACTOR 1 1/2"DRAIN 8'FRONT LOAD SMOKED SEAFOOD CASE(HUSSMANN D6NX- 202 1 RR468 LEP)-(1)8' X X RECEIVED AND SET BY REFRIGERATION CONTRACTOR 1 1/2"DRAIN 6'DUAL TEMP SEAFOOD ISLAND END CASE W/GLASS 203 1,A RR440 (HUSSMANN FWEG)-(1)6' X X RECEIVED AND SET BY REFRIGERATION CONTRACTOR 1 1/2"DRAIN 8'DUAL TEMP SEAFOOD ISLAND CASE W/GLASS(HUSSMANN 203 1,B RR438 FWG)-(1)8'(ONE SIDE SHARED WITH MEAT) X X RECEIVED AND SET BY REFRIGERATION CONTRACTOR 1 1/2"DRAIN 3-DOORS REACH-IN FROZEN SEAFOOD CASE(HUSSMANN 204 1 RR478 RLT)-(1)3-DOOR X X RECEIVED AND SET BY REFRIGERATION CONTRACTOR 1 1/2"DRAIN 2000 LB ICE MACHINE W/1500 LB BIN(HOWE 2000-RLE/ 208/60/1,6.2A,1271W,HARDWIRE TO 207 1 RR999 CP1500)CONFIRM MODELS? X X REMOTE REFRIGERATION(17,050 BTU),RECEIVED AND SET BY REFRIGERATION CONTRACTOR NEMA 4X/30/1,15A BREAKER 1/2"COLD WATER OPERATIONAL EQUIPMENT MICROWAVE OVEN W/SONIC STEAMER(PANASONIC NE-3280) 210 1? EQ114 CONFIRM DELETE? X RECEIVED AND SET BY G.C. 208/60/1,28.OA,3200W,NEMA 6-30P HAND WRAP STATION W/HOT PLATE-TABLE TOP(WIN-HOLT 211 1 EQ824 WHSS-1) X RECEIVED AND SET BY G.C. 120/60/1,8.OA,750W,NEMA 5-15P EA. 213 1 EQ699 INDUCTION COOKTOP(COOKTEK MC-1800) X RECEIVED AND SET BY G.C. 120/60/1,15.OA,1800W,NEMA 5-20P EA. WATER FILTER SYSTEM-TRIPLE HEAD(EVERPURE PF-i4000) 214 1 BH557 FOR ICE MACHINE X RECEIVED AND SET BY PLUMBER WALL MOUNTED REMOTE COMPUTER WORK STATION 215 1 BH676 (ANTHRO eNOOK Pro EPM3616zzxx) RECEIVED AND SET BY G.C. IT EQUIPMENT 218 3,A-C IT104 NETWORK SCALES(BIZERBA KH 100) 1 1 1 X JE.C.TO SUPPLY AND INSTALL CABLE PER SPEC.,TERMINATION BY OWNER,REC'D.AND SET BY G.C. 120/60/1,15A IG CIRCUIT,NEMA 5-15P EA. 219 1 IT053 PC DESKTOP(DELL GX620) I I X JE.C.TO SUPPLY AND INSTALL CABLE PER SPEC.,TERMINATION AND SET BY OWNER,REC'D.BY G.C. 120/60/1,2.3A IG,275W,NEMA 5-15P CUSTOM SINKS HAND SINKS-WALL MTD W/SIDE SPLASHES&KNEE VALVE 220 2,A-B SK110 (AMTEKCO DH-19-LOW FLOW) X STANDARD PLUMBING REQUIREMENTS-DETERMINED BY ENGINEER,REC'D.AND SET BY PLUMBER NEED SHOP DRAWING INSTALL FAUCET&DRAIN 2-COMP SS FISH PREP SINK W/POLY TOP,DRAIN BASKET, 222 1 SK196 DB'S&SPRAY(AMTEKCO FFPS-72) X STANDARD PLUMBING REQUIREMENTS-DETERMINED BY ENGINEER,REC'D.AND SET BY PLUMBER NEED SHOP DRAWING INSTALL FAUCET&DRAIN 3-COMP SS SINK W/DOUBLE DRAIN BOARDS W/SPRAY"&TWO 223 1 SK376 SWING SPOUT FAUCETS(AMTEKCO C-3-1824-18D) X STANDARD PLUMBING REQUIREMENTS-DETERMINED BY ENGINEER,REC'D.AND SET BY PLUMBER NEED SHOP DRAWING INSTALL FAUCET&DRAIN CUSTOM STAINLESS ' 30"X 0"H ENCL POLY TABLE W HIN ED D BS W US 225 1 TB690 (AMTEKCO SP-FEWT-396S-BS) INCLUDES POLYTOP&UNDERSHELF,RECEIVED AND SET BY G.C. NEED SHOP DRAWING CUSTOM MILLWORK 242 1 MW102 SEAFOOD SIGN VALANCE(CUSTOM CREATION) RECEIVED AND SET BY MILLWORK CONTRACTOR NEED SHOP DRAWING SEAFOOD MARINADE ISLAND CASE SHELVING END DISPLAY- 243 2,A-B MW550 42"X 6"X 36"H(VSF CUSTOM) RECEIVED AND SET BY MILLWORK CONTRACTOR NEED SHOP DRAWING SHELVING&STORAGE SPACEGRID MERCHANDISING SYSTEM(DISPLAY 249 1 SH161 TECHNOLOGIES SPACEGRID 1) RECEIVED AND SET BY REFRIGERATION CONTRACTOR 250 1 SH160 PEG MERCHANDISING SYSTEM(MAGNA-BAR) RECEIVED AND SET BY REFRIGERATION CONTRACTOR WALL MOUNTED WIRE STORAGE SHELVING-48"X 18"(EAGLE 251 6,A-F BH392 1848E) BLOCKING REQUIRED,MOUNT @ 90"A.F.F.IN SEAFOOD COOLER,RECEIVED AND SET BY G.C. WIRE STORAGE SHELVING-48"X 18"X 74"H(EAGLE P74-E/ 252 5,A-E BH323 1848E) RECEIVED AND SET BY G.C. 254 6,A-F BH344 COOLER CANTILEVER SHELVING-48"X 24"X 72"H(RENFRO) RECEIVED AND SET BY G.C. 255 2,A-B BH344 FREEZER CANTILEVER SHELVING-48"X 24"X 72"H(RENFRO) RECEIVED AND SET BY G.C. PLASTIC DUNNAGE RACKS HD BLACK-48"X 22"X 12"H 256 4,A-D BH337 (FORTE 8001808)CONFIRM DUNNAGE&NOT WIDE SPAN? RECEIVED AND SET BY G.C. LEGEND: NOTE:ALL BLOCKING IS BY G.C.AND TO BE A MIN.OF F.R.2X8 OWNER=WHOLE FOODS CONTR OR G.0=GENERAL CONTRACTOR COMPLETE M=MECHANICAL CONTRACTOR P=PLUMBING CONTRACTOR NEED CUT SHEET OR SHOP DRAWING ; E=ELECTRICAL CONTRACTOR TEMPORARY SHOP DRAWING AVAILABLE REFER TO LEGEND AT FRONT OF BOOK 11/04/13 Whole Foods Market HYANNIS, MA Series 200-Seafood FOR ADDITIONAL INFORMATION INDEX UPDATES 11/04/13 Whole Foods Market HYANNIS, MA Series 300-Meat MEAT DEPARTMENT SERIES 300 F3'r0' F"LT'T CUT SHT.NO. DESCRIPTION DEL.DATE PO# M P E REMARKS ELECTRICAL PLUMBING STUB OUT HEIGHT REFRIGERATED CASES&EQUIPMENT 24'SERVICE MEAT CASES W/CURVED GLASS(HILL PHOENIX RR514 S2SGC-12R-SSC)-(2)12' X X RECEIVED AND SET BY REFRIGERATION CONTRACTOR 1 1/2"DRAIN 8'FRONT LOAD MEAT 5 DECK CASE(HILL PHOENIX OHMH- 302 1,A RR568 NRG)-(1)8' X X RECEIVED AND SET BY REFRIGERATION CONTRACTOR 1 1/2"DRAIN 12'FRONT LOAD MEAT 5 DECK CASE(HILL PHOENIX OHMH- 302 1,B RR569 NRG)-(1)12' X X RECEIVED AND SET BY REFRIGERATION CONTRACTOR [11/2"DRAIN 6'DUAL TEMP'MEAT ISLAND END CASE W/GLASS(HUSSMANN 304 1,A RR440 FWEG)-(1)6' X X RECEIVED AND SET BY REFRIGERATION CONTRACTOR EDRAIN 8'DUAL TEMP MEAT ISLAND CASE W/GLASS(HUSSMANN 304 1,B RR438 FWG)-(1)8'(ONE SIDE SHARED WITH SEAFOOD) . X X RECEIVED AND SET BY REFRIGERATION CONTRACTOR 4-DOORS REACH-IN FROZEN MEAT CASE(HUSSMANN RLT)- 305 1 RR479 (1)4-DOOR X X RECEIVED AND SET BY REFRIGERATION CONTRACTOR 1 1/2"DRAIN OPERATIONAL EQUIPMENT 310 1 BH166 HUMIDITY FOGGER-SERVICE MEAT CASES(KES UH-4) X RECEIVED AND SET BY G.C. 120/60/1,15A DED.CIRCUIT,NEMA 5-15P 1/2"FPT,SHUT-OFF VALVE HAND WRAP WEIGH STATION W/SCALE STAND(BIZERBA 311 1 EQ822 BIZ_) X RECEIVED AND SET BY G.C. 120/60/1,6.5A,725W,NEMA 5-15P HAND WRAP STATION W/HOT PLATE-TABLE TOP(WIN-HOLT 312 1 EQ824 WHSS-1) X RECEIVED AND SET BY G.C. 120/60/1,8.OA,750W,NEMA 5-15P EA. 314 1 EQ699 INDUCTION COOKTOP(COOKTEK MC-1800) X RECEIVED AND SET BY G.C. 120/60/1,15.OA,180OW,NEMA 5-20P EA. 315 1 EQ858 MEAT MIXER/GRINDER-7 1/2 HP-208V(BIRO EMG-32) X I RECEIVED AND SET BY G.C. 208/60/3,26.7A,9612W,NEMA 15-50P MEAT/POULTRY TABLE TOP GRINDER-208V(MAINCA USA 316 1 EQ809 PM-98/32) X I RECEIVED AND SET BY G.C. 208/60/3,9.6A,3456W,NEMA 15-15P 317 1 EQ812 MEAT SAW-208V(BIRO 1433 TE) X RECEIVED AND SET BY G.C. 208/60/3,6.4A,2304W,NEMA L15-20P 318 1 EQ893 PATTY MACHINE W/SS MOBILE TABLE(BIRO F2000N) X RECEIVED AND SET BY G.C. 120/60/1,6.3A,750W,NEMA 5-15P 319 1 EQ792 MEAT CUBER/TENDERIZER(BIRO PRO-9 HD-3/4 HP) X RECEIVED AND SET BY G.C. 120/60/1,8.8A,1056W,NEMA 5-15P 320 1 EQ703 MANUAL SLICER(BIZERBA GSP H) X RECEIVED AND SET BY G.C. 120/60/1,3.5A,420W,NEMA 5-15P 321 1 EQ835 FAT TESTER(HOBART F101) _L RECEIVED AND SET BY G.C. 120/60/1,4.5A,540W,NEMA 5-15P 322 1 EQ847 X RECEIVED AND SET BY G.C. IT EQUIPMENT 327 4,A-D IT104 NETWORK SCALES(BIZERBA KH 100) X JE.C.TO SUPPLY AND INSTALL CABLE PER SPEC.,TERMINATION BY OWNER,REC-D.AND SET BY G.C. 120/60/1,15A IG CIRCUIT,NEMA 5-15P EA. 328 1 IT170 AUTO WRAPPER W/INTEGRATED SCALE(DIGI AW-4600AT) X I E.C.TO SUPPLY AND INSTALL CABLE PER SPEC.,TERMINATION BY OWNER,REC-D.AND SET BY G.C. 208/60/3,4.2A,150OW,NEMA L15-20P 329 1 IT053 PC DESKTOP(DELL GX620) X I E.C.TO SUPPLY AND INSTALL CABLE PER SPEC.,TERMINATION AND SET BY OWNER,REC-D.BY G.C. 120/60/1,2.3A IG,275W,NEMA 5-15P CUSTOM SINKS HAND SINK-WALL MTD W/SIDE SPLASHES&KNEE VALVE 330 1 SK110 (AMTEKCO DH-19-LOW FLOW) I X STANDARD PLUMBING REQUIREMENTS-DETERMINED BY ENGINEER,REC-D.AND SET BY PLUMBER NEED SHOP DRAWING INSTALL FAUCET&DRAIN 3-COMP SS SINK W/DOUBLE DRAIN BOARDS W/SPRAY&TWO 332 1 SK376 SWING SPOUT FAUCETS(AMTEKCO C-3-1824-18D) I X STANDARD PLUMBING REQUIREMENTS-DETERMINED BY ENGINEER,REC'D.AND SET BY PLUMBER NEED SHOP DRAWING INSTALL FAUCET&DRAIN CUSTOM STAINLESS 8'X24"X35"H MAPLE TOP TABLES W/US&CASTERS(AMTEKCO 337 3,A-C TB514 MTSS-296S-C) INCLUDES MAPLE TOP,UNDERSHELF&CASTERS-NO BACK SPLASH,RECEIVED AND SET BY G.C. NEED SHOP DRAWING 338 4,A-D TB456 6'X30"X35"H POLY TOP TABLES(AMTEKCO PWT-372) INCLUDES POLY TOP-NO BACK SPLASH,RECEIVED AND SET BY G.C. NEED SHOP DRAWING 4'X30"X40"H WORK TABLE W/BS W/US(AMTEKCO SP-AWT- 339 1 TB185 348S-BS) INCLUDES S.S.TOP&UNDERSHELF,RECEIVED AND SET BY G.C. NEED SHOP DRAWING 5'X30"X40"H WORK TABLES W/BS W/US(AMTEKCO SP-AWT- 340 2,A-B TB175 360S-BS) JINCLUDES S.S.TOP&UNDERSHELF,RECEIVED AND SET BY G.C. NEED SHOP DRAWING 4'L SS WALL MOUNT SHELF W/LABEL ROLL HOLDER-16" 342 1 BH651 DEEP(AMTEKCO CUSTOM) BLOCKING REQUIRED,MOUNT @ 72"A.F.F.,RECEIVED&SET BY G.C. NEED SHOP DRAWING 343 2,A-B BH686 TL SS WALL MOUNT SHELF-8"DEEP(AMTEKCO SHS-836) BLOCKING REQUIRED,MOUNT @ 66"A.F.F.,RECEIVED&SET BY G.C. NEED SHOP DRAWING 344 2,A-B BH695 3'L SS WALL MOUNT SHELF-12"DEEP(AMTEKCO SHS-1236) BLOCKING REQUIRED,MOUNT @ 72"A.F.F.,RECEIVED&SET BY G.C. NEED SHOP DRAWING COMPUTER WORK STATION W/OS-2'X 16"X 80"H(AMTEKCO 361 1 BH673 CUSTOM) RECEIVED AND SET BY G.C. NEED SHOP DRAWING CUSTOM MILLWORK 363 1 MW103 MEAT SIGN VALANCE(CUSTOM CREATION) IRECEIVED AND SET BY MILLWORK CONTRACTOR NEED SHOP DRAWING MEAT MARINADE ISLAND CASE SHELVING END DISPLAY-42"X 364 2,A-B MW511 6"X 36"H(VSF CUSTOM) RECEIVED AND SET BY MILLWORK CONTRACTOR NEED SHOP DRAWING T MEAT DRY END CAP DISPLAY-36"X 24"X 84"H(VSF 365 2,A-B MW531 CUSTOM) RECEIVED AND SET BY MILLWORK CONTRACTOR NEED SHOP DRAWING 2'MEAT DRY END CAP WING DISPLAY-24"X 12"X 84"H(VSF 366 2,A-B MW532 CUSTOM) RECEIVED AND SET BY MILLWORK CONTRACTOR NEED SHOP DRAWING 3'MEAT DRY SHELVING DISPLAY-36"(+/-)X 12"X 84"H(VSF 367 1 MW533 CUSTOM) RECEIVED AND SET BY MILLWORK CONTRACTOR NEED SHOP DRAWING 11/04/13 Whole Foods Market HYANNIS, MA Series 300-Meat 4'MEAT DRY SHELVING DISPLAY-48"(+/-)X 12"X 84"H(VSF 368 1 MW534 CUSTOM) FFT RECEIVED AND SET BY MILLWORK CONTRACTOR NEED SHOP DRAWING SHELVING&STORAGE SPACEGRID MERCHANDISING SYSTEM(DISPLAY 370 1 SH161 TECHNOLOGIES SPACEGRID 1) 1 RECEIVED AND SET BY REFRIGERATION CONTRACTOR WALL MOUNTED WIRE STORAGE SHELVING-48"X 18"(EAGLE 371 10,A-J BH392 1848E) BLOCKING REQUIRED,MOUNT @ 90"A.F.F.IN MEAT&POULTRY COOLERS,RECEIVED AND SET BY G.C. WIRE STORAGE SHELVING-48"X 24"X 74"H(EAGLE P74-E/ 372 4,A-D? BH328 2448E)NONE SHOWN? RECEIVED AND SET BY G.C. 374 8,A-H BH344 COOLER CANTILEVER SHELVING-48"X 24"X 72"H(RENFRO) RECEIVED AND SET BY G.C. 375 2,A-B BH344 FREEZER CANTILEVER SHELVING-48"X 24"X 72"H(RENFRO) RECEIVED AND SET BY G.C. PLASTIC DUNNAGE RACKS HD BLACK-48"X 22"X 12"H 376 6,A-F? BH337 (FORTE 8001808)NONE SHOWN? RECEIVED AND SET BY G.C. WIDESPAN STORAGE SHELVING-48"X 24"X 84"H(LOZIER 377 4,A-D? BH485 CUBE SAVER-STANDARD)NONE SHOWN? RECEIVED AND SET BY G.C. LEGEND: NOTE:ALL BLOCKING IS BY G.C.AND TO BE A MIN.OF F.R.2X8 OWNER=WHOLE FOODS CONTR OR G.C:GENERAL CONTRACTOR COMPLETE M=MECHANICAL CONTRACTOR P=PLUMBING CONTRACTOR E=ELECTRICAL CONTRACTOR TEMPORARY SHOP DRAWING AVAILABLE REFER TO LEGEND AT FRONT OF BOOK FOR ADDITIONAL INFORMATION INDEX UPDATES 11/04/13 Whole Foods Market HYANNIS, MA Series 400-Specialty SPECIALTY DEPARTMENT SERIES 400 F401 QTY. CUT SHT.NO. DESCRIPTION DEL.DATE PO# M P E REMARKS ELECTRICAL PLUMBING STUB OUT HEIGHT REFRIGERATED CASES&EQUIPMENT 4'SERVICE PASTA CASE W/CURVED GLASS(HILL PHOENIX 1 RR856 DLPC-SW-4R)-(1)4' X X RECEIVED AND SET BY REFRIGERATION CONTRACTOR 1 1/2"DRAIN 12'SELF-SERVICE CHEESE COFFIN CASE(HILL PHOENIX DLPC 402 1 RR864 12R)-(1)12' X X RECEIVED AND SET BY REFRIGERATION CONTRACTOR 1 1/2"DRAIN 8'AGED CHEESE BACKBAR 4-DECK CASE W/REFRIG.LOWER 405 1 RR797 STORAGE(HILL PHOENIX DB-BR-RLS)-(1)8' 1 X X RECEIVED AND SET BY REFRIGERATION CONTRACTOR 1 1/2"DRAIN 16'FRONT LOAD SPECIALTY 5 DECK CASES(HUSSMANN D5X- 406 2,A-B RR353 LEP)-(2)8' X X RECEIVED AND SET BY REFRIGERATION CONTRACTOR 1 1/2"DRAIN COFFEE/JUICE/YOGURT COUNTER W/REFRIG PASTRY 409 1 DS???" DISPLAY&REGISTER COUNTER(AMTEKCO CUSTOM) X X RECEIVED AND SET BY REFRIGERATION CONTRACTOR 1 1/2"DRAIN 410 1 RR753 6'REFRIG.OLIVE BAR-??PAN(AMTEKCO CUSTOM) X X RECEIVED AND SET BY REFRIGERATION CONTRACTOR TBD 1 1/2"DRAIN OPERATIONAL EQUIPMENT-SPECIALTY CHEESE 414 1 E0864 ICHEESE GRATER-TABLE TOP(OMCAN FGSM15) X RECEIVED AND SET BY G.C. 120/60/1,9.4A,1119W,NEMA 5-15P HAND WRAP STATIONS W/HOT PLATE-TABLE TOP(WIN- 415 2,A-B EQ824 HOLT WHSS-1) X RECEIVED AND SET BY G.C. 120/60/1,8.OA,750W,NEMA 5-15P EA. PASTA CUTTER-POWER TABLE TOP LOCATED ON MOBILE 418 1 EQ857 CART#474(SEVERINO PASTA CO.MARKING CE) X RECEIVED AND SET BY G.C. 120/60/1,3.4A,400W,NEMA 5-15P REFRIG MOBILE WORK TABLE-72"X 31 1/2"X 36"H 2-DOOR 422 1 SC513 AIR COOLED SC FB(DELFIELD 18672BUC) X NO BACK SPLASH,SELF-CONTAINED REFRIGERATION,RECEIVED AND SET BY G.C. 120/60/1,10.OA,1200W,NEMA 5-15P NONE-CONDENSATE PAN WALL MOUNTED REMOTE COMPUTER WORK STATION 423 1 BH676 (ANTHRO eNOOK Pro EPM3616zzxx) RECEIVED AND SET BY G.C. OPERATIONAL EQUIPMENT-SPECIALTY COFFEE FILTERED COLD WATER, 424 1 EQ471 EXTRACTOR BREWER(FETCO CBS-2032e) X RECEIVED AND SET BY G.C. 120-208/60/1,22.4A,4660W,NEMA 14-30P SHUTOFF VALVE 425 1 EQ760 COFFEE GRINDER(BUNN MODEL G3 HD BLACK)NOT SHOWN X RECEIVED AND SET BY G.C. 120/60/1,9.OA,1080W,NEMA 5-15P EA. ESPRESSO MACHINE W/GLASS FRONT&SIDE PANELS(LA FILTERED COLD WATER, 426 1 EQ477 MARZOCCO STRADA EP/3 GROUPS) X RECEIVED AND SET BY G.C. 208/60/3,18.7A,6700W,NEMA L15-30P SHUTOFF VALVE,DRAIN 427 1 EQ763 ESPRESSO GRINDER(LA MARZOCCO SWIFT) X RECEIVED AND SET BY G.C. 120/60/1,15.OA,1800W,NEMA 5-20P EA. WATER FILTER SYSTEMS-SINGLE HEAD FOR BREWER& 3/8"FNPT COLD WATER, 428 2,A-B BH556 ESPRESSO(EVERPURE QC71) I X IRECEIVED AND SET BY PLUMBER SHUTOFF VALVE 429 4,A-D EQ752 BLENDING STATIONS-64 OZ.(VITA-MIX 36006) X IRECEIVED AND SET BY G.C. 120/60/1,15.OA,1800W,NEMA 5-20P EA. 430 1 EQ884 VEGGIE JUICER(ZUMEX MULTIFRUIT) X IRECEIVED AND SET BY G.C. 120/60/1,7.3A,870W,NEMA 5-15P EA. UC DISHWASHER W/BOOSTER HEATER ELEC-208V(FAGOR 1/2"FRP HOT WATER(110 432 1 BH536 AD-48W) X X RECEIVED AND SET BY OWNER,WATER CONNECTIONS BY PLUMBER 208/60/1,15.OA,3120W,NEMA 6-20P DEG.),SO VALVE,DRAIN BLENDER CONTAINER RINSER(VITA-MIX RINSE-O-MATIC CONNECTS TO SINK 433 1 SK510 #1410) X RECEIVED AND SET BY OWNER,WATER CONNECTIONS BY PLUMBER FAUCET 434 1 SM868 ICED TEA DISPENSER(BUNN TD4T-0004) RECEIVED AND SET BY OWNER PREMIX LEMONADE DISPENSER-SINGLE BOWL(JETSPRAY 435 2,A-B SC227 JS7-A8701) X SELF-CONTAINED REFRIGERATION,RECEIVED AND SET BY G.C. 120/60/1,3.3A,380W,NEMA 5-15P EA. SOFT SERVE MACHINES W/OUT MOBILE CART-TWIN TWIST 437 2,A-B SC216 AIR COOLED-(2)14 QT(TAYLOR C723) X SELF-CONTAINED REFRIGERATION,RECEIVED AND SET BY G.C. 208/60/1,29.OA,6032W,NEMA 6-50P ICE CUBER W/BIN-19 3/4"X 22 3/8"X 30"H AIR COOLED SC FB FILTERED COLD WATER, 438 1 SC627 (MANITOWOC QM-45A) X X SELF-CONTAINED REFRIGERATION,RECEIVED AND SET BY G.C.,WATER CONNECTION BY PLUMBER 120/60/1,5.2A,624W,NEMA 5-15P EA. SHUTOFF VALVE,DRAIN UC REFRIGERATORS-20"X 22"X 31 1/8"H 1-DOOR AIR 439 2,A-B SC433 COOLED SC FB(BEVERAGE-AIR UCR20Y) X SELF-CONTAINED REFRIGERATION,RECEIVED AND SET BY G.C. 120/60/1,3.OA,360W,NEMA 5-15P EA. NONE-CONDENSATE PAN UC MOBILE REFRIGERATOR-32 1/8"X 31 1/2"X 34 1/4"H 1- 440 1 SC410 DOOR AIR COOLED SC FB(DELFIELD UC4432N) I X SELF-CONTAINED REFRIGERATION,RECEIVED AND SET BY G.C. 120/60/1,3.9A,468W,NEMA 5-15P NONE-CONDENSATE PAN UC FREEZER AT FROZEN YOGURT-AIR COOLED SC FB(TBD) 441 1 SC??? CONFIRM IF NEEDED? I X SELF-CONTAINED REFRIGERATION,RECEIVED AND SET BY G.C. 120/60/1,???A,???W,NEMA 5-15P NONE-CONDENSATE PAN 48"REFRIG.MOBILE CUT FRUIT PREP STATION W/DOORS SC 442 1 SC484 FB(DELFIELD 4448N-18M) X SELF-CONTAINED REFRIGERATION,RECEIVED AND SET BY G.C. 120/60/1,7.2A,864W,NEMA 5-15P NONE-CONDENSATE PAN BEER KEG CHILLER&TAPPING SYSTEM-MOBILE DOUBLE 444 1 SC673 HEADED(TRUE TDD-1-S) X SELF-CONTAINED REFRIGERATION,RECEIVED AND SET BY G.C. 120/60/1,4.4A,528W,NEMA 5-15P NONE-CONDENSATE PAN 445 2,A-B SM880 AIR POTS(ZOJIRUSHI SR-AG30) RECEIVED AND SET BY G.C. 446 1 EQ757 - X RECEIVED AND SET BY G.C. IT EQUIPMENT 448 3,A-C IT104 NETWORK SCALES(BIZERBA KH 100) 1 X JE.C.TO SUPPLY AND INSTALL CABLE PER SPEC.,TERMINATION BY OWNER,REC-D.AND SET BY G.C. 120/60/1,15A IG CIRCUIT,NEMA 5-15P EA. 449 1 IT053 PC DESKTOP(DELL GX620) X JE.C.TO SUPPLY AND INSTALL CABLE PER SPEC.,TERMINATION AND SET BY OWNER,REC-D.BY G.C. 120/60/1,2.3A IG,275W,NEMA 5-15P 450 2,A-B IT121 POS REGISTER(IBM SUREPOS SERIES) X JE.C.TO SUPPLY AND INSTALL CABLE PER SPEC.,TERMINATION AND SET BY OWNER,REC'D.BY G.C. 120/60/1,2.1A IG,250W,NEMA 5-15P EA. 451 2,A-B IT135 POS CASH DRAWER(IBM SUREPOS 700 SERIES) X TERMINATION AND SET BY OWNER,RECEIVED BY G.C. POWERED BY POS REGISTER 452 2,A-B IT117 ICARD READER(VERIFONE OMNI 7000MPD) X JE.C.TO SUPPLY AND INSTALL CABLE PER SPEC.,TERMINATION AND SET BY OWNER,REC'D.BY G.C. 120/60/1,1.OA IG,120W,NEMA 5-15P EA. CUSTOM SINKS 11/04/13 Whole Foods Market HYANNIS, MA Series 400-Specialty HAND SINK-WALL MTD W/SIDE SPLASHES&KNEE VALVE 454 1 SK110 (AMTEKCO DH-19-LOW FLOW) X STANDARD PLUMBING REQUIREMENTS-DETERMINED BY ENGINEER,REC'D.AND SET BY PLUMBER NEED SHOP DRAWING INSTALL FAUCET&DRAIN 3-COMP SS SINK W/DOUBLE DRAIN BOARDS W/SPRAY&TWO 456 1 SK375 SWING SPOUT FAUCETS(AMTEKCO C-3-1618-18D) X STANDARD PLUMBING REQUIREMENTS-DETERMINED BY ENGINEER,REC'D.AND SET BY PLUMBER NEED SHOP DRAWING INSTALL FAUCET&DRAIN 32'COFFEE/JUICE/YOGURT BACK COUNTER W/TWO 1- 458 1 SK433 COMP SS SINKS&HAND SINK(AMTEKCO CUSTOM) X STANDARD PLUMBING REQUIREMENTS-DETERMINED BY ENGINEER,REC'D.AND SET BY PLUMBER NEED SHOP DRAWING INSTALL FAUCET&DRAIN 459 1 1 SK506 DIPPER-FAUCET SET(T&S BRASS B-2282-01) X IRECEIVED AND SET BY PLUMBER CUSTOM STAINLESS 6'X30"X34 5/8"H ENCL POLY TABLE W/OPEN FRONT W/ DRAWERS W/OPENING FOR COMPUTER W/PARTIAL US 462 1 T13684 (AMTEKCO SP-EWT-372S) INCLUDES POLYTOP&UNDERSHELF-NO BACK SPLASH,RECEIVED AND SET BY G.C. NEED SHOP DRAWING MOBILE CART FOR PASTA CUTTER(SEVERING P-TR5S-10-A 474 1 TB785 PLUS MOBILE CART) ADDITIONAL DETAILS TO FOLLOW ON MOBILE CART,RECEIVED AND SET BY G.C. NEED SHOP DRAWING CUSTOM MILLWORK 476 1 MW104 SPECIALTY SIGN VALANCE(CUSTOM CREATION) RECEIVED AND SET BY MILLWORK CONTRACTOR NEED SHOP DRAWING SPECIALTY PLATFORM TABLES W/PULLOUTS&NESTING 478 3,A-C MW823 TABLES-36"X 36"X 32"H(VSF CUSTOM) RECEIVED AND SET BY MILLWORK CONTRACTOR NEED SHOP DRAWING 479 1 MW831 LOW 3'GATE AT SPECIALTY SERVICE(TBD) RECEIVED AND SET BY MILLWORK CONTRACTOR NEED SHOP DRAWING 480 1 MW895 5'COUNTER AT ORDER/PICKUP WINDOW(VSF CUSTOM) RECEIVED AND SET BY MILLWORK CONTRACTOR NEED SHOP DRAWING 6'PACKAGED COFFEE SHELVING DISPLAY-72"X 24"X 54"H 483 1 MW867 (VSF CUSTOM) I I IRECEIVED AND SET BY MILLWORK CONTRACTOR NEED SHOP DRAWING 486 1 MW896 6'MENU BOARD(TBD) RECEIVED AND SET BY MILLWORK CONTRACTOR NEED SHOP DRAWING MILLWORK SHELVING DISPLAYS AT CHEESE ROOM(VSF 487 2,A-B MW829 CUSTOM) RECEIVED AND SET BY MILLWORK CONTRACTOR NEED SHOP DRAWING WORK TABLE W/1-COMP SINK AT CHEESE ROOM(VSF 488 1 MW807 CUSTOM) X STANDARD PLUMBING REQUIREMENTS-DETERMINED BY ENGINEER,REC'D.AND SET BY PLUMBER NEED SHOP DRAWING INSTALL FAUCET&DRAIN SHELVING&STORAGE 6'PACKAGED COFFEE WALL SHELVING COMPONENTS-25" 489 1 LOT SH2O0 BASE(LOZIER) RECEIVED AND SET BY OWNER SEE SHELVING PLAN WALL MOUNTED WIRE STORAGE SHELVING-48"X 18"(EAGLE 494 4,A-D BH392 1848E) BLOCKING REQUIRED,MOUNT @ 90"A.F.F.IN SPECIALTY COOLER,RECEIVED AND SET BY G.C. 495 1 BH328 CLEAN DISH RACK-48"X 24"X 74"H(EAGLE P74-E/2448E) RECEIVED AND SET BY G.C. 496 4,A-D BH344 COOLER CANTILEVER SHELVING-48"X 24"X 72"H(RENFRO) RECEIVED AND SET BY G.C. PLASTIC DUNNAGE RACKS HD BLACK-48"X 22"X 12"H 497 TBD BH337 (FORTE 8001808)NONE SHOWN? RECEIVED AND SET BY G.C. WIDESPAN STORAGE SHELVING-48"X 24"X 84"H(LOZIER 498 4,A-D BH485 CUBE SAVER-STANDARD) RECEIVED AND SET BY G.C. LEGEND: NOTE:ALL BLOCKING IS BY G.C.AND TO BE A MIN.OF F.R.2X8 OWNER=WHOLE FOODS CONTR OR G.C.=GENERAL CONTRACTOR COMPLETE M=MECHANICAL CONTRACTOR P=PLUMBING CONTRACTOR NEED CUT SHE(=TAQM,,, " RDRAWING E=ELECTRICAL CONTRACTOR TEMPORARY SHOP DRAWING AVAILABLE REFER TO LEGEND AT FRONT OF BOOK FOR ADDITIONAL INFORMATION INDEX UPDATES 11/04/13 Whole Foods Market HYANNIS,MA Series 500-Prepared Foods PREPARED FOODS DEPARTMENT SERIES 500 NO. I QTY. CUT SHT.NO. DESCRIPTION DEL.DATE I PO# M I P I E REMARKS ELECTRICAL PLUMBING STUB OUT HEIGHT REFRIGERATED CASES&EQUIPMENT 8'SERVICE DELI 2 DECK CASE/4'SERVICE CHARCUTERIE 3 DECK CASE W/CURVED GLASS-(HILL PHOENIX SSD-12R)-(1) 501 1 RR810 12' X X RECEIVED AND SET BY REFRIGERATION CONTRACTOR 1 1/2"DRAIN 8'FRONT LOAD PREP FOODS 5 DECK CASE(HUSSMANN D5X- 503 1,A RR353 LEP)-(1)8' X X RECEIVED AND SET BY REFRIGERATION CONTRACTOR 1 1/2"DRAIN 36'FRONT LOAD PREP FOODS 5 DECK CASES(HUSSMANN 503 3,B-D RR355 D5X-LEP)-(3)12' X X RECEIVED AND SET BY REFRIGERATION CONTRACTOR 1 1/2"DRAIN ' &FRONT LOAD PRE-PACK SUSHI 5 DECK CASE(HUSSMANN 506 1 RR353 D5X-LEP)-(1)8' X X RECEIVED AND SET BY REFRIGERATION CONTRACTOR 1 1/2"DRAIN REFRIG SUSHI WORK TABLE W/BS&DOORS-72"X 30"X 41"H 507 1 SC489 (CONTINENTAL SW72-13S) X SELF-CONTAINED REFRIGERATION,RECEIVED AND SET BY G.C. 120/60/1,8.6A,1032W,NEMA 5-15P NONE-CONDENSATE PAN 508 1 RR752 12'REFRIG.SALAD BAR AMTEKCO CUSTOM X X REMOTE REFRIGERATION XX,XXX BTU),RECEIVED AND SET BY REFRIGERATION CONTRACTOR 208/60/1,TBD,HARDWIRED 1 1/2"DRAIN 510 1 RR735 8'SANDWICH SERVICE INLINE AMTEKCO CUSTOM X X REMOTE REFRIGERATION XX,XXX BTU),RECEIVED AND SET BY REFRIGERATION CONTRACTOR 208/60/1,TBD,HARDWIRED 1 1/2"DRAIN 512 1 RR741 8'FLEX VENUE SERVICE INLINE AMTEKCO CUSTOM X X REMOTE REFRIGERATION XX,XXX BTU),RECEIVED AND SET BY REFRIGERATION CONTRACTOR 208/60/1,TBD,HARDWIRED 1 1/2"DRAIN REFRIG SLICER TABLES W/BS,DRAWERS&POLY TOP-SIZE 513 2,A-B SC575 /MODEL TBD(RANDELL)FROM STORAGE X X SELF-CONTAINED REFRIGERATION,RECEIVED AND SET BY G.C. 120/60/1,9.2A,1104W,NEMA 5-15P NONE-CONDENSATE PAN 60"REFRIG MOBILE SANDWICH PREP STATION W/DOORS 515 1 SC486 (CONTINENTAL SW60-24M) X X SELF-CONTAINED REFRIGERATION,RECEIVED AND SET BY G.C. 120/60/1,8.2A,984W,NEMA 5-15P NONE-CONDENSATE PAN 68 RREFRIG.PIZZA PREP STATION W/2 DOORS(RANDELL 516 1 SC475 51368PR) X SELF-CONTAINED REFRIGERATION,RECEIVED AND SET BY G.C. 120/60/1,9.OA,1080W,NEMA 5-15P NONE-CONDENSATE PAN HEATED BARS&SERVICE COUNTERS 12'HOT BAR W/SOUP&CHICKEN DISPLAY(AMTEKCO 520 1 DS764 CUSTOM) I X X RECEIVED AND SET BY REFRIGERATION CONTRACTOR 208/60/3,TBD,HARDWIRED 1 1/2"DRAIN 521 1 DS736 10'CURVED PIZZA SERVICE INLINE(VSF CUSTOM) I I X IRECEIVED AND SET BY MILLWORK CONTRACTOR NEED SHOP DRAWING TBD OPERATIONAL EQUIPMENT 523 3,A-C E0703 MANUAL SLICERS(BIZERBA GSP H) I X RECEIVED AND SET BY G.C. 120/60/1,3.5A,420W,NEMA 5-15P VEGETABLE DRYER-20 GAL S.S.(ELECTROLUX DITO 601559 528 1 EQ732 VP-1) I X RECEIVED AND SET BY G.C. 120/60/1,2.7A,324W,NEMA 5-15P FOOD PROCESSOR-CONTINUOUS FEED-208V(ROBOT 529 1 EQ717 COUPE R6N) X RECEIVED AND SET BY G.C. 208/60/3,2.8A,1008W,NEMA L15-20P FOOD PROCESSOR-VEGETABLE SLICER(ELECTROLUX DITO 530 1 EQ730 601471 TR22S2D) X RECEIVED AND SET BY G.C. 120/60/1,6.3A,756W,NEMA 5-15P COOKING POT POWER HAND MIXER(DYNAMIC INTL MAJOR 531 1 EQ799 MIXER MX91) X RECEIVED AND SET BY G.C. 120/60/1,3.OA,35OW,NEMA 5-15P DYNO PACK TABLE TOP HEAT SEALER(RAMCO PACKAGING 532 1 EQ710 PBS-8)ADD TO PLAN - X I RECEIVED AND SET BY G.C. 120/60/1,10.OA,1200W,NEMA 5-15P 533 1 EQ529 DOUGH ROLLER(SOMERSET CDR-2000S) X I RECEIVED AND SET BY G.C. 120/60/1,8.8A,_1056W,NEMA 5-15P 534 1 EQ494 RICE COOKER&WARMER(TIGER CORP.JIW-G540) X IRECEIVED AND SET BY G.C. 208/60/1,25.OA,4570W,NEMA 6-30P 2 DECK MODULAR PIZZA OVEN GAS(BAKERS PRIDE 452) 535 1 E0234 .. FROM STORAGE X X REQUIRES HOOD PROVIDED BY G.C.,RECEIVED AND SET BY G.C. (2)3/4"NPT GAS/80 MBTU DOUBLE FRYER SINGLE FULL POT GAS W/FILTER SYSTEM (2)120/60/1,(1)3AA&(1)10.OA,(2)NEMA 536 1 E0247 (PITCO 2SG18S/FD) X X REQUIRES HOOD PROVIDED BY G.C.,RECEIVED AND SET BY G.C. 15P (2)34'NPT GAS/140 MBTU ROTISSERIE W/MOBILE BASE GAS-208V(DOREGRILL MAG 537 1 EQ294 58/8) X X REQUIRES HOOD PROVIDED BY G.C.,RECEIVED AND SET BY G.C. 208/60/1,S.OA,1040W,NEMA L6-15P 3/4"NPT GAS/144 MBTU CONVECTION OVEN DOUBLE STACK GAS(BLODGETT (2)120/60/1,(1)3.4A&(1)10.OA,(2)NEMA 538 1 EQ320 ZEPHAIRE-G PLUS) X I I X IREQUIRES HOOD PROVIDED BY G.C.,RECEIVED AND SET BY G.C. 15P (2)3/4"NPT GAS/140 MBTU 4 BURNER 34"RANGE/CONVECTION OVEN GAS(GARLAND 539 1 EQ214 M43-4RC) X X I REQUIRES HOOD PROVIDED BY G.C.,RECEIVED AND SET BY G.C. 120/60/1,3.4A,408W,NEMA 5-15P 3/4"NPT GAS/136 MBTU 540 1 E0261 CHARBROILER 48"ON CABINET GAS GARLAND C0836-48A X IREQUIRES HOOD PROVIDED BY G.C.,RECEIVED AND SET BY G.C. 3/4"NPT GAS/144 MBTU DOUBLE CONVECTION STEAMER W/ERGO LOW MOBILE REQUIRES HOOD PROVIDED BY G.C.,RECEIVED AND SET BY G.C.,WATER CONNECTIONS BY (2)3/4"COLD WATER,(2) 542 1 EQ350 STAND ELEC-208V(E62083E170 DBL/SNH-21-01) X X X PLUMBER (2)208/60/3,47.OA,17KW,(2)NEMA 15-50P DRAINS DISHWASHER W/ELEC BOOSTER HEATER ELEC-208V RIGHT TO LEFT OPERATION,REQUIRES HOOD PROVIDED BY G.C.,RECEIVED AND SET BY G.C., (2)208/60/3,55.OA,19.8 KW,83.9A,30KW, 1/2"FPT HOT WATER(110 543 1 BH532 (HOBART CL44e) X X X WATER CONNECTIONS BY PLUMBER (2)NEMA 4X/100/3 DEG.),2"FPT DRAIN SINGLE COOK AND HOLD CABINET-208V(ALTO SHAAM 750- 545 1? E0415 TH/III)NOT SHOWN? X RECEIVED AND SET BY G.C. 208/60/1,14.6A,3040W,NEMA 6-20P BLAST CHILLER-200 LB CAPACITY REACH-IN SC(TRAULSEN 547 1 SC739 TBC13-24) X RECEIVED AND SET BY G.C. 120-208/60/1,13.4A,2788W,NEMA L14-20P CONDENSATE DRAIN INGREDIENT BINS-MOBILE W/SLANT FRONT(RUBBERMAID 548 6,A-F SM111 3600-88) RECEIVED AND SET BY G.C. WALL MOUNTED REMOTE COMPUTER WORK STATION 550 1 BH676 (ANTHRO SNOOK Pro EPM3616zzxx) RECEIVED AND SET BY G.C. IT EQUIPMENT 554 5,A-E IT104 NETWORK SCALES BIZERBA KH 100 X I E.C.TO SUPPLY AND INSTALL CABLE PER SPEC.,TERMINATION BY OWNER,REC'D.AND SET BY G.C. 120/60/1,15A IG CIRCUIT,NEMA 5.15P EA. 555 2,A-B IT181 PORTION SCALES-50 LB CAPACITY(DORAN 7050XU12) X RECEIVED AND SET BY G.C. 120/60/1,TBD,NEMA 5-15P 556 1 IT053 PC DESKTOP(DELL GX620) I I X JE.C.TO SUPPLY AND INSTALL CABLE PER SPEC.,TERMINATION AND SET BY OWNER,REC'D.BY G.C. 120/60/1,2.3A IG,275W,NEMA 5-15P 557 1 IT080 B/W LASER PRINTER/FAX MACHINE(HP LASERJET 3030) 1 1 X JE.C.TO SUPPLY AND INSTALL CABLE PER SPEC.,TERMINATION AND SET BY OWNER,REC'D.BY G.C. 120/60/1,TBD,IG CIRCUIT,NEMA 5-15P EA. CUSTOM SINKS HAND SINKS-WALL MTD W/SIDE SPLASHES&KNEE VALVE 559 4,A-D SK110 (AMTEKCO DH-19-LOW FLOW) X STANDARD PLUMBING REQUIREMENTS-DETERMINED BY ENGINEER,REC'D.AND SET BY PLUMBER NEED SHOP DRAWING INSTALL FAUCET&DRAIN 561 1 SK156 1-COMP SS POULTRY SINK W/SPRAY(AMTEKCO C-1-2424) X STANDARD PLUMBING REQUIREMENTS-DETERMINED BY ENGINEER,REC'D.AND SET BY PLUMBER NEED SHOP DRAWING INSTALL FAUCET&DRAIN 2-COMP SS SINK W/DOUBLE DRAIN BOARDS W/SPRAY 562 1 SK263 (AMTEKCO C-2-2424-18D) X STANDARD PLUMBING REQUIREMENTS-DETERMINED BY ENGINEER,REC'D.AND SET BY PLUMBER INEED SHOP DRAWING JINSTALL FAUCET&DRAIN 3-COMP SS SINK W/DOUBLE DRAIN BOARDS W/SPRAY& 563 1 SK393 SINGLE SWING SPOUT FAUCET(AMTEKCO C-3-1824-18D) X STANDARD PLUMBING REQUIREMENTS-DETERMINED BY ENGINEER,REC'D.AND SET BY PLUMBER NEED SHOP DRAWING INSTALL FAUCET&DRAIN 11/04/13 Whole Foods Market HYANNIS,MA Series 500-Prepared Foods PREPARED FOODS DEPARTMENT SERIES 500 NO. OTY. CUT SHT.NO. DESCRIPTION DEL.DATE PO# M I P I E REMARKS ELECTRICAL PLUMBING STUB OUT HEIGHT 1-COMP SS SUSHI SINK W/DOUBLE DRAIN BOARDS W/SPRAY INCLUDES RICE STRAINER,STANDARD PLUMBING REQUIREMENTS-DETERMINED BY ENGINEER, [166 1 SK160 (AMTEKCO C-1-2424-1 8D) X REC'D.AND SET BY PLUMBER NEED SHOP DRAWING INSTALL FAUCET&DRAIN 4'CLEAN DISH TABLE(NO SINK)-FOR HOBART CL44e 1 SK147 (ADVANCE TABCO DTCS30-48L-MOD)6SOILED D TABLE W 1-COMPS I -FO O RT 1 SK129 CL44e(ADVANCE TABCO DTSS30-60R-MOD) X STANDARD PLUMBING REQUIREMENTS-DETERMINED BY ENGINEER,REC'D.AND SET BY PLUMBER INSTALL FAUCET&DRAIN CUSTOM STAINLESS 5'X24"X40"H ENCL TABLE W/HINGED DRS W/BS W/US 568 1 TB666 (AMTEKCO SP-FEWT-260S-BS) INCLUDES S.S.TOP&UNDERSHELF,RECEIVED AND SET BY G.C. NEED SHOP DRAWING 9'X30"X40"H WORK TABLE W/BS W/US(AMTEKCO AWT-3108S- 570 1 TB191 BS) INCLUDES S.S.TOP&UNDERSHELF,RECEIVED AND SET BY G.C. NEED SHOP DRAWING 6'X18"X40"H WORK TABLES W/BS W/US(AMTEKCO AWT- 571 2,A-B TB119 1872S-BS) INCLUDES S.S.TOP&UNDERSHELF,RECEIVED AND SET BY G.C. NEED SHOP DRAWING 3'X24"X40"H WORK TABLE W/BS W/US(AMTEKCO AWT-236S- 572 1 TB130 BS) INCLUDES S.S.TOP&UNDERSHELF,RECEIVED AND SET BY G.C. NEED SHOP DRAWING 573 1 TB251 5'X24"X35"H WORKTABLE(AMTEKCO PT-260) INCLUDES S.S.TOP-NO BACKSPLASH&NO UNDERSHELF,RECEIVED AND SET BY G.C. NEED SHOP DRAWING 6'X24"X40"H WORK TABLES W/BS W/US(AMTEKCO AWT-272S 574 2,A-B TB126 BS) INCLUDES S.S.TOP&UNDERSHELF,RECEIVED AND SET BY G.C. NEED SHOP DRAWING TL SS WALL MOUNT SHELF W/POT RACK HOOKS-16"DEEP 575 1 BH624 (AMTEKCO PRS-1684)ADD TO PLAN ABOVE TABLE#570 BLOCKING REQUIRED,MOUNT ABOVE WINDOW IN KITCHEN,RECEIVED AND SET BY G.C. NEED SHOP DRAWING 4'L SS WALL MOUNT SHELF W/POT RACK HOOKS-16"DEEP 576 1,A BH621 (AMTEKCO PRS-1648) BLOCKING REQUIRED,MOUNT @ 72"A.F.F.ABOVE CLEAN DISH TABLE,RECEIVED AND SET BY G.C. NEED SHOP DRAWING 51 SS WALL MOUNT SHELF W/POT RACK HOOKS-16"DEEP 576 1,B BH622 (AMTEKCO PRS-1660) BLOCKING REQUIRED,MOUNT @ 72"A.F.F.ABOVE SOILED DISH TABLE,RECEIVED AND SET BY G.C. NEED SHOP DRAWING BLOCKING REQUIRED,MOUNT @ 72"A.F.F.ABOVE 3-COMP SCULLERY SINK DRAIN BOARDS, 577 2,A-B BH655 BLENDER SHELVES-24"X 18"X 7 3/4"H AMTEKCO CUSTOM RECEIVED AND SET BY G.C. NEED SHOP DRAWING 4'-6"L ALUMINUM CEILING MOUNT POT RACK W/HOOK-24" 578 1 BH643 DEEP(AMTEKCO ACMPRI-2454) MOUNT @ 86"A.F.F.TO BOTTOM,RECEIVED&SET BY G.C. NEED SHOP DRAWING 579 1 BH682 71 SS WALL MOUNT SHELF-8"DEEP AMTEKCO SHS-884 BLOCKING REQUIRED,MOUNT @ 66"A.F.F.,RECEIVED&SET BY G.C. NEED SHOP DRAWING 580 1 BH699 TL SS WALL MOUNT SHELF-12"DEEHELV P AMTEKCO SHS-1284 BLOCKING REQUIRED,MOUNT @ 72"A.F.F.,RECEIVED&SET BY G.C. NEED SHOP DRAWING - 2'SS SUSHI ST RAGE CABINET W ES-18"DEEP 583 1 BH709 (AMTEKCO CUSTOM) RECEIVED AND SET BY G.C. NEED SHOP DRAWING CUSTOM MILLWORK 584 1 MW105 PREP FOODS SIGN VALANCE CUSTOM CREATION RECEIVED AND SET BY MILLWORK CONTRACTOR NEED SHOP DRAWING SALAD BAR SIDE TABLES-18"X 30"X 34"H(AMTEKCO 585 2,A-B MW609 CUSTOM) RECEIVED AND SET BY MILLWORK CONTRACTOR NEED SHOP DRAWING 587 1 MW623 MILLWORK FILLER WEDGE AT SERVICE LINEUP(VSF CUSTOM RECEIVED AND SET BY MILLWORK CONTRACTOR NEED SHOP DRAWING 588 1 MW896 6'MENU BOARD(TBD) RECEIVED AND SET BY MILLWORK CONTRACTOR NEED SHOP DRAWING 589 1 MW897 7'-6"INGREDIENT DISPLAY BOARD(TBD) RECEIVED AND SET BY MILLWORK CONTRACTOR NEED SHOP DRAWING 590 1 MW626- RECEIVED AND SET BY MILLWORK CONTRACTOR NEED SHOP DRAWING SHELVING&STORAGE SPACEGRID MERCHANDISING SYSTEM(DISPLAY 591 1 SH161 TECHNOLOGIES SPACEGRID 1) RECEIVED AND SET BY REFRIGERATION CONTRACTOR WALL MOUNTED WIRE STORAGE SHELVING-48"X 18"(EAGLE 592 10,A-J BH392 1848E) BLOCKING REQUIRED,MOUNT @ 90"A.F.F.IN PREP FOODS COOLER,RECEIVED AND SET BY G.C. WIRE STORAGE&COOLER SHELVING-48"X 24"X 74"H 593 6,A-F BH328 (EAGLE P74-E/2448E) RECEIVED AND SET BY G.C. 595 1 BH327 DIRTY DISH RACK-36"X 24"X 74"H(EAGLE P74-E/2436E) RECEIVED AND SET BY G.C. CLEAN DISH RACK-36"X 24"X 74"H(EAGLE P74-E/2436E- 596 1 BH330 GREEN) RECEIVED AND SET BY G.C. POULTRY COOLER CANTILEVER SHELVING-48"X 24"X 72"H 597 4,A-D BH344 (RENFRO) I RECEIVED AND SET BY G.C. PLASTIC DUNNAGE RACKS HD BLACK-48"X 22"X 12"H 598 TBD BH337 (FORTE 8001808)NONE SHOWN? RECEIVED AND SET WIDESPAN STORAGE SHELVING-48"X 24"X 84"H(LOZIER 599 6,A-F BH485 CUBE SAVER-STANDARD) RECEIVED AND SET BY G.C. LEGEND: NOTE:ALL BLOCKING IS BY G.C.AND TO BE A MIN.OF F.R.2X8 OWNER=WHOLE FOODS CONTR OR G.C:GENERAL CONTRACTOR COMPLETE M=MECHANICAL CONTRACTOR P=PLUMBING CONTRACTOR NEED CUT SHEETIDFLA►W E=ELECTRICAL CONTRACTOR TEMPORARY SHOP DRAWING AVAILABLE REFER TO LEGEND AT FRONT OF BOOK FOR ADDITIONAL INFORMATION INDEX UPDATES 11/04/13 a Whole Foods Market HYANNIS,MA Series 600-Bakery BAKERY DEPARTMENT SERIES 600 F,6;,O, QTY. CUT SHT.NO. DESCRIPTION DEL.DATE PO# M P E REMARKS ELECTRICAL PLUMBING STUB OUT HEIGHT REFRIGERATED CASES&EQUIPMENT 8'SERVICE CAKES CASE W/CURVED GLASS-(HILL PHOENIX 1 RR841 KBC-96R)-(1)8' X X RECEIVED AND SET BY REFRIGERATION CONTRACTOR 1 1/2"DRAIN 8'SELF-SERVICE BAKERY CASE-(HILL PHOENIX KBC-96SR)- 602 1 RR776 (1)8' X X RECEIVED AND SET BY REFRIGERATION CONTRACTOR 1 1/2"DRAIN 3-DOORS REACH-IN FROZEN BAKERY CASE(HUSSMANN RLT) 606 1 RR478 (1)3-DOOR X X RECEIVED AND SET BY REFRIGERATION CONTRACTOR 1 1/2"DRAIN REFRIG WORK TABLES W/BS&DOORS-72"X 30"X 41"H 608 2,A-B SC489 (CONTINENTAL SW72-13S) X SELF-CONTAINED REFRIGERATION,RECEIVED AND SET BY G.C. 120/60/1,8.6A,1032W,NEMA5-15P EA. NONE-CONDENSATE PAN SERVICE/SELF-SERVICE COUNTERS 617 1 MW176 10'NAKED BREAD SERVICE INLINE(VSF CUSTOM) X RECEIVED AND SET BY MILLWORK CONTRACTOR NEED SHOP DRAWING TBD 619 1 DS??? 4'GRIDDLE SURROUND DISPLAY(VSF CUSTOM) OPERATIONAL EQUIPMENT 621 1 EQ867 BREAD SLICER-INTEGRATED MOBILE BASE(JAC FACE) X FRONT LOAD AUTOMATIC,RECEIVED AND SET BY G.C. 120/60/1,12.OA,144OW,NEMA 5-15P 622 1 EQ116 MICROWAVE OVEN(AMANA RCS10MPSA) X RECEIVED AND SET BY G.C. 120/60/1,13.2A,150OW,NEMA 5-15P FOOD PROCESSOR-CONTINUOUS FEED-208V(ROBOT 623 1 EQ717 COUPE R6N) X RECEIVED AND SET BY G.C. 208/60/3,2.8A,1008W,NEMA L15-20P 625 1 EQ551 HEATED FRUIT GLAZE SPRAYER(BAKON GSJQ) X RECEIVED AND SET BY G.C. 120/60/1,15.OA,140OW,NEMA 5-20P 626 1 EQ770 20 QUART MIXER(GLOBE SP20) X RECEIVED AND SET BY G.C. 120/60/1,10.OA,120OW,NEMA 5-15P 627 1 EQ878 80 QUART MIXER-208V(GLOBE SP80PL) I X RECEIVED AND SET BY G.C. 208/60/3,12.OA,4320W,NEMA 15-15P 1"DROP TO 3/4"NPT GAS/ 149 MBTU,1/2"NPT COLD WATER,1"DRAIN,8"DIA. 628 2,A-B EQ142 SINGLE RACK OVENS GAS(REVENT 726U) X X X REQUIRES HOOD PROVIDED BY G.C.,RECEIVED AND SET BY G.C. 120-208/60/3,15.OA,5AKW,NEMA 1/30/3 EXHAUST INGREDIENT BINS-MOBILE W/SLANT FRONT(RUBBERMAID 634 5,A-E SM111 3600-88) 1 RECEIVED AND SET BY G.C. 635 8,A-H BH373 OVEN RACKS-28 1/2"X 18"73 1/8"H(MAGNA IND.2666-WF) RECEIVED AND SET BY G.C. 636 1 EQ699 INDUCTION COOKTOP(COOKTEK MC-1800) X RECEIVED AND SET BY G.C. 120/60/1,15.OA,180OW,NEMA 5-20P EA. 637 1 EQ273 48"GRIDDLE-COUNTERTOP ELEC(GARLAND E24-48G) X X MAY REQUIRE HOOD PROVIDED BY G.C.,RECEIVED AND SET BY G.C. 208/60/3,16 KW,NEMA???? WALL MOUNTED REMOTE COMPUTER WORK STATION 639 1 BH676 (ANTHRO eNOOK Pro EPM3616zzxx) RECEIVED AND SET BY G.C. IT EQUIPMENT 645 3,A-C IT104 NETWORK SCALES(BIZERBA KH 100) X E.C.TO SUPPLY AND INSTALL CABLE PER SPEC.,TERMINATION BY OWNER,REC-D.AND SET BY G.C. 120/60/1,15A IG CIRCUIT,NEMA 5-15P EA. 647 1 IT181 PORTION SCALE-50 LB CAPACITY(DORAN 7050XL/12) X RECEIVED AND SET BY G.C. 120/60/1,TBD,NEMA 5-15P 648 1 IT053 PC DESKTOP(DELL GX620) X E.C.TO SUPPLY AND INSTALL CABLE PER SPEC.,TERMINATION AND SET BY OWNER,REC-D.BY G.C. 120/60/1,2.3A IG,275W,NEMA 5-15P CUSTOM SINKS HAND SINKS-WALL MTD W/SIDE SPLASHES&KNEE VALVE 649 2,A-B SK110 (AMTEKCO DH-19-LOW FLOW) I I X STANDARD PLUMBING REQUIREMENTS-DETERMINED BY ENGINEER,REC'D.AND SET BY PLUMBER NEED SHOP DRAWING INSTALL FAUCET&DRAIN 1-COMP SS SINK W/SWING SPOUT FAUCET(AMTEKCO C-1- 650 1 SK157 2424) 1 X STANDARD PLUMBING REQUIREMENTS-DETERMINED BY ENGINEER,REC-D.AND SET BY PLUMBER NEED SHOP DRAWING INSTALL FAUCET&DRAIN CUSTOM STAINLESS 6'X30"X40"H ENCL TABLE W/SLIDING DRS W/BS W/US 654 1,A TB676 (AMTEKCO FEWT-372S-BS) INCLUDES S.S.TOP&UNDERSHELF,RECEIVED AND SET BY G.C. NEED SHOP DRAWING 9'X30"X40"H ENCL TABLE W/SLIDING DRS W/BS W/US 654 1,B TB661 (AMTEKCO FEWT-3108S-BS) INCLUDES S.S.TOP&UNDERSHELF,RECEIVED AND SET BY G.C. NEED SHOP DRAWING 6'X30"X40"H WORK TABLE W/BS W/US(AMTEKCO AWT-372S- 656 1 TB187 BS) INCLUDES S.S.TOP&UNDERSHELF,RECEIVED AND SET BY G.C. NEED SHOP DRAWING 8'X30"X40"H WORK TABLE W/BS W/US(AMTEKCO AWT-396S- 657 1 TB189 BS) INCLUDES S.S.TOP&UNDERSHELF,RECEIVED AND SET BY G.C. NEED SHOP DRAWING 658 1 TB519 6'X30"X40"H MIXING BENCH W/BS(AMTEKCO MTOB-372-BS) INCLUDES MAPLE TOP-NO UNDERSHELF,RECEIVED AND SET BY G.C. NEED SHOP DRAWING 659 1 TB281 8'X30"X40"H WORK TABLE W/BS(AMTEKCO PT-396-13S) INCLUDES S.S.TOP,NO UNDERSHELF,RECEIVED AND SET BY G.C. NEED SHOP DRAWING 661 1 BH689 6'L SS WALL MOUNT SHELF-8"DEEP(AMTEKCO SHS-872) BLOCKING REQUIRED,MOUNT @ 63"A.F.F.,RECEIVED&SET BY G.C. NEED SHOP DRAWING 662 1 BH698 6'L SS WALL MOUNT SHELF-12"DEEP(AMTEKCO SHS-1272) BLOCKING REQUIRED,MOUNT @ 72"A.F.F.,RECEIVED&SET BY G.C. NEED SHOP DRAWING 663 2,A-B BH690 8'L SS WALL MOUNT SHELF-8"DEEP(AMTEKCO SHS-896) BLOCKING REQUIRED,MOUNT @ 63"A.F.F.,RECEIVED&SET BY G.C. NEED SHOP DRAWING 664 2,A-B BH700 181 SS WALL MOUNT SHELF-12"DEEP(AMTEKCO SHS-1296) BLOCKING REQUIRED,MOUNT @ 72"A.F.F.,RECEIVED&SET BY G.C. NEED SHOP DRAWING CUSTOM MILLWORK 673 1 MW106 I BAKERY SIGN VALANCE(CUSTOM CREATION) RECEIVED AND SET BY MILLWORK CONTRACTOR NEED SHOP DRAWING 11/04/13 Whole Foods Market HYANNIS,MA Series 600-Bakery BAKERY DEPARTMENT SERIES 600 NO. QTY. CUT SHT.NO. DESCRIPTION DEL.DATE PO# M P E REMARKS ELECTRICAL PLUMBING STUB OUT HEIGHT 6'SELF-SERVICE DRY AM BAKERY CASE-72"X 46"(+/-)X TBD 675F, 75 1 MW179 (VSF CUSTOM) X X RECEIVED AND SET BY REFRIGERATION CONTRACTOR 1 1/2"DRAIN FBAKERY PLATFORM TABLES W/PULLOUTS&NESTING TABLES 676 4,A-D MW119 -36"X 36"X 32"H(VSF CUSTOM) RECEIVED AND SET BY MILLWORK CONTRACTOR NEED SHOP DRAWING BAKERY MOBILE ICE BIN W/S.S.LINER&DRAIN KIT-24"X 24" 677 TBD MW1$5` X 32"H(JSI)NONE SHOWN? RECEIVED AND SET BY MILLWORK CONTRACTOR NEED SHOP DRAWING DRAINS TO BUCKET &COOKIES BY THE LB TABLE-96"X 48"X 59 1/4"H(VSF 679 1 _;'; CUSTOM) RECEIVED AND SET BY MILLWORK CONTRACTOR NEED SHOP DRAWING 680 2,A-B MW1 3' ROLLS ON SALAD BAR DISPLAY(VSF CUSTOM) RECEIVED AND SET BY MILLWORK CONTRACTOR NEED SHOP DRAWING 681 1 22° 8'BAKERY PLATFORM TABLE-96"X 48"X 32"H(VSF CUSTOM) RECEIVED AND SET BY MILLWORK CONTRACTOR NEED SHOP DRAWING 682 1 A 96' BULK CANDY ISLAND DISPLAY-30"DIA.X 60"H(VSF CUSTOM) RECEIVED AND SET BY MILLWORK CONTRACTOR NEED SHOP DRAWING MILLWORK WALL DISPLAY AT SERVICE BAKERY- 6'-4"(+/-)X 683 1 MW123; °` 24"DEEP(VSF CUSTOM) RECEIVED AND SET BY MILLWORK CONTRACTOR NEED SHOP DRAWING MILLWORK WALL DISPLAY CORNER AT SERVICE BAKERY- 3'- 684 1MW124, 2"(+/-)X 30"DEEP(VSF CUSTOM) RECEIVED AND SET BY MILLWORK CONTRACTOR NEED SHOP DRAWING 685 1 - MW198 5'COUNTER AT ORDER/PICKUP WINDOW(VSF CUSTOM) RECEIVED AND SET BY MILLWORK CONTRACTOR NEED SHOP DRAWING 686 1 iMW896 RECEIVED AND SET BY MILLWORK CONTRACTOR NEED SHOP DRAWING SHELVING&STORAGE 16'VENDOR BREAD WALL SECTION COMPONENTS-25"BASE 687 1 SH2O0 (LOZIER) RECEIVED AND SET BY OWNER SEE SHELVING PLAN WALL MOUNTED WIRE STORAGE SHELVING-48"X 18"(EAGLE 689 5,A-E BH392 1848E) BLOCKING REQUIRED,MOUNT @ 90"A.F.F.IN BAKERY COOLER,RECEIVED AND SET BY G.C. WIRE STORAGE&COOLER SHELVING-48"X 24"X 74"H 690 5,A-E BH328 (EAGLE P74-E/2448E) RECEIVED AND SET BY G.C. 693 8,A-H BH344 FREEZER CANTILEVER SHELVING-48"X 24"X 72"H(RENFRO) RECEIVED AND SET BY G.C. PLASTIC DUNNAGE RACKS HD BLACK-48"X 22"X 12"H 694 TBD BH337 (FORTE 8001808)NONE SHOWN? RECEIVED AND SET BY G.C. W IDESPAN STORAGE SHELVING-48"X 24"X 84"H(LOZIER 695 6,A-F BH485 CUBE SAVER-STANDARD) RECEIVED AND SET BY G.C. LEGEND: NOTE:ALL BLOCKING IS BY G.C.AND TO BE A MIN.OF F.R.2X8 OWNER=WHOLE FOODS CONTR OR G.0=GENERAL CONTRACTOR COMPLETE M=MECHANICAL CONTRACTOR P=PLUMBING CONTRACTOR ,%TAM- !WIEEMUTAHE E=ELECTRICAL CONTRACTOR TEMPORARY SHOP DRAWING AVAILABLE REFER TO LEGEND AT FRONT OF BOOK FOR ADDITIONAL INFORMATION INDEX UPDATES 11/04/13 Whole Foods Market HYANNIS,MA Series 700-Whole Body WHOLE BODY DEPARTMENT SERIES 700 NO. QTY. CUT SHT.NO. DESCRIPTION DEL.DATE PO# M P E REMARKS ELECTRICAL PLUMBING STUB OUT HEIGHT REFRIGERATED CASES&EQUIPMENT 'WHOLE BODY 6 DECK CASE SC HUSSMANN RGD-2 2-SC - 702 1 SC128 (1)3'-9" X SELF-CONTAINED REFRIGERATION,RECEIVED AND SET BY REFRIGERATED CONTR. 120-208/60/1,1.7A/6.3A,NEMA L14-30P EA. NONE-CONDENSATE PAN IT EQUIPMENT 704 1? IT053 X E.C.TO SUPPLY AND INSTALL CABLE PER SPEC.,TERMINATION AND SET BY OWNER,REC-D.BY G.C. 120/60/1,2.3A IG,275W,NEMA 5-15P CUSTOM MILLWORK F71 1 MW107 WHOLE BODY SIGN VALANCE(CUSTOM CREATION) RECEIVED AND SET BY MILLWORK CONTRACTOR NEED SHOP DRAWING MAGAZINES&WRAP PAPER WALL DISPLAY-??"X??"X??"H 1? MW933 (VSF CUSTOM)NOT SHOWN? RECEIVED AND SET BY MILLWORK CONTRACTOR NEED SHOP DRAWING 2,A-B MW994= CARDS SPINNER DISPLAYS-24"DIA.BASE(VSF CUSTOM) RECEIVED AND SET BY MILLWORK CONTRACTOR NEED SHOP DRAWING WHOLE BODY DISPLAY TABLES-SIZE TBD(VSF CUSTOM)NOT 2,A-B? 9 SHOWN? RECEIVED AND SET BY MILLWORK CONTRACTOR NEED SHOP DRAWING WHOLE BODY DISPLAY BLOCKS-SIZES TBD(VSF CUSTOM) 713 12,A-L? 1�'NOT SHOWN? RECEIVED AND SET BY MILLWORK CONTRACTOR NEED SHOP DRAWING WHOLE BODY DUMP BINS-SIZES TBD(VSF CUSTOM)NOT 714 12,A-L? SHOWN? RECEIVED AND SET BY MILLWORK CONTRACTOR NEED SHOP DRAWING DISPLAY SHELVING WHOLE BODY WALL SECTION COMPONENTS-15/4'W/16" 725 1 LOT SH2O0 BASE,3/4'W/25"BASE(LOZIER) X RECEIVED AND SET BY OWNER SEE SHELVING PLAN WHOLE BODY END DISPLAY COMPONENTS-2/4'W/22"BASE 727 2,A-B SH270 (LOZIER) X RECEIVED AND SET BY OWNER SEE SHELVING PLAN STORAGE SHELVING 4'LOCKABLE W IDESPAN STORAGE SHELVING-48"X 30"X 731 1 BH488 120"H(LOZIER CUBE SAVER-STORAGE LOCK-UP) RECEIVED AND SET BY G.C. LEGEND: NOTE:ALL BLOCKING IS BY G.C.AND TO BE A MIN.OF F.R.2X8 OWNER=WHOLE FOODS CONTR OR G.C:GENERAL CONTRACTOR COMPLETE M=MECHANICAL CONTRACTOR P=PLUMBING CONTRACTOR EEMW E=ELECTRICAL CONTRACTOR TEMPORARY SHOP DRAWING AVAILABLE REFER TO LEGEND AT FRONT OF BOOK FOR ADDITIONAL INFORMATION INDEX UPDATES 11/04/13 Whole Foods Market HYANNIS,MA Series 800-Grocery GROCERY DEPARTMENT SERIES 800 NO. QTY. CUT SHT.NO. DESCRIPTION DEL.DATE PO# M I F I E REMARKS ELECTRICAL PLUMBING STUB OUT HEIGHT REFRIGERATED CASES&EQUIPMENT 12'FRONT LOAD DAIRY 6 DECK CASE(HUSSMANN D6X-ULEP)- 801 1 RR404 (1)12' X X RECEIVED AND SET BY REFRIGERATION CONTRACTOR 1 1/2"DRAIN 24'FRONT LOAD DRINKS 6 DECK CASES(HUSSMANN D6X- 805 2,A-B RR404 ULEP)-(2)12' X X RECEIVED AND SET BY REFRIGERATION CONTRACTOR 1 1/2"DRAIN 8'FRONT LOAD DRINKS 6 DECK END CAP CASE(HUSSMANN 806 1 RR403 D6X-ULEP)-(1)8' X X RECEIVED AND SET BY REFRIGERATION CONTRACTOR 1 1/2"DRAIN 2-DOORS REACH-IN FROZEN FOOD/ICE CREAM CASE 807 1,A RR477 (HUSSMANN RLT)-(1)2-DOOR X X RECEIVED AND SET BY REFRIGERATION CONTRACTOR 1 1/2"DRAIN 25-DOORS REACH-IN FROZEN FOOD/ICE CREAM CASES 807 5,B-F RR480 (HUSSMANN RLT)-(5)5-DOOR X I X I RECEIVED AND SET BY REFRIGERATION CONTRACTOR 1 1/2"DRAIN 3-DOORS REACH-IN FROZEN FOOD/ICE CREAM END CAP 808 1 RR478 CASE(HUSSMANN RLT)-(1)3-DOOR X X RECEIVED AND SET BY REFRIGERATION CONTRACTOR 1 1/2"DRAIN 36'REAR LOAD DAIRY 6 DECK CASES(HUSSMANN D6X-URLE)- 814 3,A-C RR417 (3)12' X X RECEIVED AND SET BY REFRIGERATION CONTRACTOR 1 1/2"DRAIN OPERATIONAL EQUIPMENT 820 4,A-D EQ746 NUT BUTTER GRINDERS-120V(OLDE TYME PN2) X SET ON GRINDER DISPLAY#858,RECEIVED AND SET BY G.C. 120/60/1,17.2A,2064W,NEMA 5-20P EA. 823 1 LOT MW410 BULK BINS FOR BULK FIXTURE(TRADE FIXTURES) I SET ON IN-LINE BULK FIXTURE#840,RECEIVED AND SET BY G.C. 824 1 E0942 BULK SCALE-MANUAL(CHATILLON 4200) RECEIVED AND SET BY OWNER CUSTOM MILLWORK 832 1 MW108 DAIRY,F/F&I/C SIGN VALANCE(CUSTOM CREATION) RECEIVED AND SET BY MILLWORK CONTRACTOR NEED SHOP DRAWING 833 1 MW111 HOUSEWARES&BULK SIGN VALANCE(CUSTOM CREATION) RECEIVED AND SET BY MILLWORK CONTRACTOR NEED SHOP DRAWING GROCERY MOBILE ICE BIN W/S.S.LINER&DRAIN KIT-30"X 836 2,A-B? MW415 30"X 32"H(VSF CUSTOM)NOT SHOWN? RECEIVED AND SET BY MILLWORK CONTRACTOR NEED SHOP DRAWING DRAINS TO BUCKET 838 1 MW429 HOUSEWARES SLATWALL DISPLAY(VSF CUSTOM) RECEIVED AND SET BY MILLWORK CONTRACTOR NEED SHOP DRAWING 839 1 MW414 GROCERY SLATWALL FILLER PANEL(VSF CUSTOM) RECEIVED AND SET BY MILLWORK CONTRACTOR NEED SHOP DRAWING 28'BULK FIXTURE DISPLAY ON LOZIER SHELVING BASE 840 1 MW408 (TRADE FIXTURES) RECEIVED AND SET BY MILLWORK CONTRACTOR NEED SHOP DRAWING 845 1 M7423 8'BULK TABLE-96"X 48"X 32"H(VSF CUSTOM) RECEIVED AND SET.BY MILLWORK CONTRACTOR NEED SHOP DRAWING 16"(+/-)GROCERY SLATWALL DISPLAY AT REAR WALL(VSF 846 1 MW4* CUSTOM) RECEIVED AND SET BY MILLWORK CONTRACTOR NEED SHOP DRAWING GROCERY MILLWORK END CAP DISPLAY AT DRINKS CASES- 847 1 MW453 46"(+/-)X 12"X 84"H(VSF CUSTOM) RECEIVED AND SET BY MILLWORK CONTRACTOR NEED SHOP DRAWING 848 509 MW489 RECEIVED AND SET BY MILLWORK CONTRACTOR NEED SHOP DRAWING DISPLAY SHELVING GROCERY ISLAND SECTION COMPONENTS-71/4'W/25"BASE 853 1 LOT SH220 (LOZIER) X PRIVIDE POWER FOR CONV.OUTLETS,RECEIVED AND SET BY OWNER, SEE SHELVING PLAN GROCERY END DISPLAY COMPONENTS-4/4'W/22"BASE 854 4,A-D SH270 (LOZIER) RECEIVED AND SET BY OWNER SEE SHELVING PLAN 28'BULK WALL SECTION COMPONENTS-FOR BULK FIXTURES 856 1 LOT SH2O0 -7/4'W/25"BASE(LOZIER) RECEIVED AND SET BY OWNER SEE SHELVING PLAN 12'PACKAGED BULK WALL SECTION COMPONENTS-3/4'W/ 857 1 LOT SH2O0 25"BASE(LOZIER) RECEIVED AND SET BY OWNER SEE SHELVING PLAN 858 TBD SH278 PROVIDE POWER FOR NUT GRINDERS,RECEIVED AND SET BY OWNER SEE SHELVING PLAN STORAGE SHELVING 865 4,A-D BH344 FREEZER CANTILEVER SHELVING-48"X 24"X 72"H(RENFRO) RECEIVED AND SET BY G.C. WIDESPAN STORAGE SHELVING-48"X 24"X 84"H(LOZIER 867 6,A-F BH485 CUBE SAVER-STANDARD) RECEIVED AND SET BY G.C. WIRE DELIVERY COOLER SHELVING-48"X 24"X 74"H(EAGLE 868 4,A-D BH328 P74-E/2448E) RECEIVED AND SET BY G.C. DAIRY COOLER CANTILEVER SHELVING-48"X 20"X 72"H 869 7,A-G BH344 (RENFRO) RECEIVED AND SET BY G.C. LEGEND: NOTE:ALL BLOCKING IS BY G.C.AND TO BE A MIN.OF F.R.2X8 OWNER=WHOLE FOODS CONTR OR G.C:GENERAL CONTRACTOR COMPLETE M=MECHANICAL CONTRACTOR P=PLUMBING CONTRACTOR -NEED CUT SHEET�OR�SHOPORAWI G E=ELECTRICAL CONTRACTOR TEMPORARY SHOP DRAWING AVAILABLE 11/04/13 Whole Foods Market HYANNIS, MA Series 800-Grocery REFER TO LEGEND AT FRONT OF BOOK FOR ADDITIONAL INFORMATION INDEX UPDATES t 11/04/13 ROUTE, 132 0 Iz I EL. =65.39 (NAVD88) I SIGN BAXTER NYE z d (` NTER" PLAN BOOK 106 PAGE 119 ^ 0 r� DO NO ! ENTE "Tod ,rt cp1"P" LOT CORNER ENGINEERING& OR PREP SIG FOR ,t+9@°iP LEFT TURN" 12" OAK SCARRED SURVEYING o BLOCK RETAINING WALL ON 2 SIDES _+TOE OF SLOPE REMOVE EXISTING NC CURB RAMP 5'PARKING SETBACK a 96.1' Registand ered nd Professional Engineers 6 9` 16 * K ___ AND SIDEwuxALLNEW��TE DIRECTORY f'W---- -< I ,. / �UO� GUARD RAIL Hyannis, Massachusetts oz6o1 --------------- __-- ------ =ae_______________m-===--�ON�._SID�WALK --- --------- �--- 0�/00� II 78 North Street 3rd Floor ______--- H nns M •^ -- `a 3 BITUMINOUS DRIVEWAY bone- 50 771-72 30' BUILDING SET :"1-I1" BIST"LL NEW FCC - Fox- (508) 771-7622 (% "Ewsnnc ACCESS ROAD ONTO sou7H1WND-PUU - - - µ03 A ��- @ O www.boxter-nyL.com z O CROSSWALK. d P'a _-_-_-__-_-_ �DETAIL \ !C �-LINE Of SIGHT I � 4MSB-A HC TION TO SEE RDETAD- N ! 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WINDOW HC SIGNS WI1A-2 y --__ s BIKES) PERVIOUS SURFACE �ilj \� SIGN U fg-'S'-'6�'-6` SEE DETAIL PAVERS U � -CROSS WALK `2 l^ I 'I (TO BE MINED) OO ��e v e A r 0 CROSSWALK,7YP. BITUMINOUS TARKINC jj'+• (..` fM. �. �'I-\\�\�, II "�'"-2 "c' a c� DIRECTORY CONSULTANT %BIKE RACK I TYP 18 (d, �' L`J' \ sEE DEA7AIL RAISED t c SIGN U m l'J hd (a elLsl p VAN VAN � 7 J 1 (2)D VENUE EN 07 8 I VC -- - ----- - - - FOOD H3¢ asswALx I \/ /� DEIAR/saB �\ 6 -�. __ } Hy NC XC HC NC• F y 1 HC RAMP bENUE - -- � __ I j SEE DETAIL I .r".OVERH"HG ` U / ❑ ouT000R sEAnNc -a -o- ❑❑ -a-• •'. ' A ••-"`..O:G7 1 '1 44 p REFER TO ARCH17ECTURAL / ELECTR¢)E':. C. �'( I O A DU VCONCR S \\ \\I 0 / ❑ PUNS FOR- SIDE ALK O ''N`; CNARgNG D}L1US'i- :."�'.•• b'CONCRETE ( �� U PREPARED FOR /II ! -2336' +B'--1 SPLIT�L FENCE SIGN (STOP" II o OCW Retail-Hyannis LLC I EN EN SEE DETAIL/D31 / II !❑ REMOVE E%ISTNC HC CURB 'll 1 6 REMOVE EXISTING l II U c/o The Wilder Companies,Ltd. • !❑ RAMP.NSULL NEW - EMOVED AND REDUCED ❑❑ill I O I I NE Om uADA II ! /I 800 Boylston Street,Suite 1300 NEW VERTICAL CURB.NEW LRUtIPLE END '� ZONING TABLE y SIDEWALK AND NEW HC REMOVE EXISTING HC CURB la I I CAP.COORDINATE 1 CURB RAMPS AS MOWN RAMP 510 WAALK NID�CUCRB 'll \ I I LOCATION IN FIELD II Boston,MA 02199 FW91 WITH RAISED _ :11 \\` PERWGUS PAVERS L-- rnTM ENGINEER m�I ZONING DISTRICT(S):HB-HIGHWAY BUSINESS/B-BUSINESS AND-INDUSTRIAL 617-247-9200 II , CROSSWALK 'll SEE DETAIL�A t5 U I OVERLAY DISTRICTS: GP-GROUNDWATER PROTECTION 1�26.5•�-te' 0 `Wu-2 I�OaNslRucr -�I ALLOWED USE: RETAIL �'ilFyyyL�� 14 I..:. I❑ - ❑I 8.9__AVC n ISLAND II EXIST USE: RETAIL PROPOSED USE: RETAIL/FOOD SALES _ !❑ WNOLEFOODS ❑; / _ Il PROP BUILDING FOOTPRINT-26,616 SF EXIST BUILDING FOOTPRINT=25,326 SF n I SINGLE STORY 26,342 SF FLOOR AREA ' !U � �l ® > � ��! ;I PROP BUILDING GROSS FLOOR AREA=26.342 SF W INSTALL NEW CURB ! / �!j II II 4 II II TOTAL PLAZA LOT AREA: 1.355.756 t S.F. 31.1 AC - - PFA DETAIL N12 Jj II I U I II - RE UIRED ALLO PROVIDED ROPOSED ! PROPOSED 6' - U it I ll ll II SPLIT ZONING LOT NEW STANDARD j❑ CONCRETE WE , ❑ U / 7 h II _II LOT AREA: HB 40,000 SF 145,466 SF DUTY 6ITUMINOUS ❑ SIDEWALK �� ❑! >II 4 �f ll I '"I B 0 SF 343,251 SF DETAIL 6418 EN ! II P OM II Ull IND 90.000 SF R67-019 SF ! a I _ UII 1,355.756 SF INSTALL NEw FRONTAGE: HB 20 FT 151.33 FT Q STRIPING,TYP. :! U PEµp�NG OADN AREA B �❑ 6 �' I !1R@' II IND 20 FT NA ~ W _ _ ❑! REMOVE DUSTING ASPHALT. o II BUILDING SETBACKS HID ZONE O A a > �/ ;❑ - INST_r1LL NE1rIeIIVLUNOUS SAWOUT ,gI,�U �"L.PARKING I FRONT SETBACK 100 FT 107.6 FT Y t] 26-28' 20.Oa I - - GOGNNE7E�f I kirrk1�,6[�� �i SIDE EAR-SETBACK 30 20 FT 134.4 0+ FT Q. Q ! / I N I✓OIEfyS. D A LANDSCAPE SETBACK, FRONT 45 FT 43.3 FT- 4 _ LOADING F AND WYP57ER I II // Q QN,Qy W ewLaDlDscRE FOR EXISTING % II. � L PARKING SETBACK 10 FT 10+ FT J = Z N BUILDING SETBACKS B ZONE: _7 FRONT SETBACK 20 FT NA W O RETAINING WALL(SEE /i SID AR 5 TBACK 0 0 FT 134.3 FT NA w 0 0 Q m1 ! EN 57RUCNRAL PLAN FOR B 3 BOL A �// PARKING SETBACK 10 FT 10+ FT 0 Z Z 10 - - w DETAILS) - q I- - -- - �� - - _- - _ BUILDING SETBACKS IND ZONE: - O Z W I ❑ ❑ ❑ ❑❑ ---- - - j x °¢ -- -- -- -- ------ FR NT SETBACK 60 FT NA L Lu (A -. ---__ _- - ------ K 3� SIDE EAR SETBACK 3 30 FT NA \n�ro f_____- --__-- NSEg OR L'inlL S. ACK 10 FT U Lu = Q W Z __ NAND•_�••� / -- - '•e.•�,,� -•• DDUMPSTEB-p"/OOO PACTER - -' -- - = MAX.ABLDG. HEIRKING 6BHT(STORIES): HIS 20STORIES OR 30 FT 1 STORY/t30 FT o Z ? Q INTERIOR LOT LINE AND IRA INSTALL CURB t � 0 C PER DETAIL/412 / ?Boy :smq TRAIusR PARKNG .._.._.._.. RI I 2 STORIES OR 30 FT .. (] O7 . L5 , L040q.EOC� - .:. UETOLLAIILRDY45MEE R=5 _ _ _ _ _ IND 2 STORIES OR 30 FT u �10' - •��_ MAX.LOT COVERAGE(STRUCTURES): SI Y •---------------- ---"'- - ;"- ' .r '` / �•• H 0% (0.30 X 145,486 3,6 5.8 SF) 30% (43.6 5.8 SF) EXIST. (217.973 SF / 0 ,YELLOW Q0� B 3 4 4 4 APPROVED(8050 SF)•• .U.T.C.D. SPECIFICATION TEXT/ OUAN. /� a CONCIO, 2 HAMMING PROP ADDIT(129D SF) o NUMBER _WIDTH HEIGHT GRAPHIC \ -501VRA4' B 30" (0.30 X 343,251=102.975.3 SF) 30% 102,975.2 SF F '� •PLANS �U PER t N01R IND 25% 0.25 X 867,019=216,754.7 5F) 25% 216.754.7 SF n J N• p /1/8 TOTAL LOT 363,375.7 SF 227.313 SF _ 5 U WI1A-2 24• 24• Q 6 ':.= '` [ DUO, w •.:.REi• '..-A•• ,.:�•: �C Nit -yT4r1.- MAX. SITE COVERAGE(IMPERVIOUS AREA): EDOSIWG=765.448 SF(56.4�• PROP.=840,479 SF(62.O1n' ` -•nE GP OVERLAY SOIL(O.5D X 1,355.756=677.878 SF s� • ..,, APPROVED=83Q199 SF(61. T� t-1/2•SCN BD �4N "`�C 8 Q o 24• 18• PED 6 GALVANIZED PIPE GUARD POP Df'r MS' - -- - ---" NATURAL STATE - MINIMUM 345,818 SF(25.5%)• 345.818 SF(25.51)• 7 - - XING - -BUCK.WHERE TDP OF '125 • - w WALL TSO Low GRADE IS / GP OVF3tLAY(0.30 X 1,355,756=406,727 SF) 2;30•SEE DETAIL /917_6 • BOLLARD.SEE / / STREET TREES- FRONT YARD 151.33/30= 5.04 5+ (EXIST.) RI-1 24• 24' ® 1 SCREENING FENCE GA DETAIL/WA 41 � S CONCRER:' � (1/30 FT OF FRONTAGE) AARSDN"EEDom wAa�RwNA WITH \ - ANDSTER BULLET g / PARKING LOT LANDSCAPING s m ENGINEER/OWNER BEF INSTALLATION ; NOSE R 10%INTERIOR PARKING ®®®®®®®®® z . 7 SF 5 HC• PNtOXc _ S / / TREES PARKING AREA(1/8 PS) 23/8-16 TREES 202TREES SHEET 7I T L E y R7-8• 12• 18• ® 6 / m / Whole Foods PARKING TABLE MATCHLINE -- RTL/FOOD=15,470+446 SFx(1 PS/200 SF)= 79.6 SPACES Layout and Dimension Plan A ALL SIGNACE MUST BE IN CONFORMANCE WITH NOTES: MATCHLINE El t5/ OFFICE/SERVICE AREAS= THE FEDERAL HIGHWAY ADMINISTRATION 'MANUAL / STORAGE -6. SF x(1 11 PS/0 SF)= 14.6 SPACES - RA 6 03B SF X 1 PS 00 SF= B.6 SPACES SHEET NO ON UNIFORM TRAFFICDEVICES' 1. USE HEAVY DUTY PAVEMENT IN TRUCK TRAVEL STO GE AISLES SHOWN THUS. / 3'CURB OPENING \ ( n ) (MUTCD), LATEST EDITION, ALL APPLICABLE ' RJ13T' I W/ASPHALT \ 70 OUTSIDE SEATING _ 4 CODES,AND LOCAL REQUIREMENTS,ORDINANCES, 2• STANDARD DUTY PAVEMENT SHOWN THUS. I� • APRON TOTAL PARKING 102.8 C3■1 AND BYLAWS. SIGN INSTALLER SHALL COORDINATE SPECIFIC / I/ ----------------- ----------- ---------- 3. PROPOSED CONCRETE SHOWN THUS. / / / \ PLAZA PARKING: RATE OF 4.5 SP/1000 SF 119.8 SPACES 123 SPACES DATE: 08/29/2013 / / �{ LOCAL WORDING S AS NECESSARY REQUIREMENTS WITH � LOCAL AGENCIES AS NECESSARY(SPECIAL NOTE \ HANDICAP PARKING(TOTAL/VAN 5 1 SPACES 6 3 SPACES 20 0 20 40 TO VERIFY HANDICAP PARKING SIGN FORMAT) /° - / • DESIGN VEHICLE ASSHTO SU SCALE IN FEET - / SCALE: 1•=20' i •ADD'VAN ACCESSIBLE"WHERE ASTERISKED % / 1 •PRE-EXISTING, NON-CONFORMING D R A W N I D E s I G N BY: SOLI C H E C K E D BY- Y:6 g - - •• PRIOR APPROVED OUTPARCEL PLANS DATED 10/06/2011 .LOB NO: 2011-M CAOD FILE: 2D11-OD3 DM-0WG 'y _ ROUTE 132 0` / z EL. =65.39 (NAVD88) SIGN I I BAXTER NYE i ° ENTE LATER" PLAN BOOK 106 PAGE 119 DO NO/ _ GOMPA LOT CORNER � � ENGINEERING & �WED FOR I 200� / 12" OAK SCARRED I I � SURVEYING � SIG G� LEFT TURN" BLOCK RETAINING WALL ON 2 SIDES o _ I _ ` I Registered Professional Engineers 04 Z TOE 0 F SLOPE REMOVE EXISTING HC CURB RAMP _ 5 PARKING SETBACK � 66.1' and Land Surve rs T A K SINo DEWALK NEW CONCRETE • - -- -- -- -- -- -- -- � :II u I I��i, I v'r� r 1�fd-- � � I ��I - en->A=2 \• 78 North Street 3rd' Floor �! - -- -- -- WOOD GUARD RAIL -------- \ �� Hyannis, Massachusetts 02601 NG_ SIDEWALK / -_ - - BITUMINOUS DRIVEWAY -----` e \` BETE __ _ -- -- -- - - -- - - - 622 ' Phone 508) 771 7.502 3O' BUILDING I LD I N G HC R/,�AP I� INSTALL NEW -- SEE- L--- ---- -- -- -- -- -- -- -- -- -- -- -- -- �-�-- - /A' ate, EXISTING ACCESS ROAD INTO SOUTHWII6 PLAZA-- -- -- - ---- - #403 - _ ✓1/0 www.boxter-nye.com 7 r' � CROSSWALK. Q sue' / SEE DETAIL _� • r �� -LINE OF SIGHT. U 3W7 A-2 #405AAP \� - S� O 3'. �ROSSWALK O #4 )) ✓ C/' VEGETATION TO (Y i SEE DETAIL v S T A NI P S T A M P / � CO(� (J \ q Ll BE KEPT BELOW i - -____ , ___ - _----------------------- -- CROSSWALK TO �EXISTING �_______---___�__=====yam\ W11A-2 CC\�� �I�/ i BE BLACKED OUTifXSTI W11A-2 --------_ -- --------------------------- ---- - ---- -� \ /�\SIGNNGSTOP RETAINING WALL ` REMOVE __� GUARDRAIL AND r---- - - ---- -y---�� STOP SIGN PROVIDE 1-1/2" POWDER- INSTALL ROLLED HIGH BRANCH G I \ g COATED ANODIZED ALUMINUM "� TREE TO REMAIN RAILING. SEE DETAIL #917-A B :�`\ENDS (KEEP LIMBS CC 3' TO 6' )BETWEEN ii PERVIOUS PAVER /� ( -- - D SIDEWALK SEE 11 CCB 6• CREII e. STAIRWAY SEE /j DETAIL #448A I I i 5'CON TE WALK DETAIL #917 \� /i CART CORRAL CROSSWALK ` \ U W ? �� GRATE, TMP \ STOP II CONSULTANT BITUMINOUS PARKING SEE DETAIL ,, HC ERDETAIL �\ HC RAMP =1 1 I I SEE DETAIL J517 �� II j/ , 'MARKED FOR nNi #439-A \ #405-A. I{ BIKE RACK \ II TAKE-OUT REMOVE EXISTING W11A-2 R� W11A-2 _- ti :' ('4 BIKES) PERVIOUS SURFACE SIGN 11 X WINDOW HC SIGNS PERVIOUS PAVERS C ^ ` (TO BE DETERMINED) O -�' 8..... CROSS WALK O II ............ SEE DETAIL #448A D O W11A-2 ro • Z HC* i o C� \�� DIRECTORY)) CONSULTANT i \ CROSSWALK, TYP. s. G L II 9' # \ SEE DETAIL RKIN RygMG O /( BIKE RACK I m 18 t (� (�J (� \\\ RAISED } w \ SIGN II TYP• \ #39-A CROSSWALK II (4 BIKES) % I # VAN VAN - \ - ----- - SEE DETAIL#449 _ TABLE- F00D MOBILE �/4 \\\ 6' ( 1 r -- -':`. HC FfC HC HC� HC> i\ I I - I SEE DETAIL 1 p I \\\ II :. I pVERHAN // - :/'❑ ❑ 'OUTDOOR REFER TO 3 ���� ❑❑ 7�RDS 4 Yea LP�CJ I 8 9 I SIDEWC \\�\\\ III ARCHITECTURAL ELECTRI•CAC FOR: i} _ c� PLANS FOR SIDE, /A L K�O FJ C^ CHARGING - PREPARED DETAILS >STAn4N..- 1- 23.36' I s_ _1 / SIGN STOP" a OCW Retail - Hyannis LLC / II PC SPLIT RAIL FENCE II II II EN EN I I I REMOVE EXISTING I SEE DETAIL #931 II II c% The Wilder Companies, Ltd. ❑ REMOVE EXISTING HC CURB EXISTING SIDEWALK TO BE ❑III ® I GUARDRAIL AS ;❑ RAMP. INSTALL NEW REMOVED AND REPLACED ❑III. I NEEDED. ADD I 800 Boylston Street, Suite 1300 VERTICAL CURB, NEW II CRUMPLE END I ZONING TABLE SIDEWALK AND NEW HC REMOVE EXISTING HC CURB I I CAP. COORDINATE I Boston, MA 02199 RAMP. INSTALL NEW PCC- I T :q CURB RAMPS AS SHOWN MAKE SIDEWALK AND CURB L-- LOCATION IN FIELD `O ! FLUSH WITH RAISED 'l PERVIWS PAVERS • WITH ENGINEER -- it ZONING DISTRICTS}: HB-HIGHWAY BUSINESS /B-BUSINESS /IND-INDUSTRIAL 617-2'47-9200 CROSSWALK III SEE DETAIL "A 15 C>II OVERLAY DISTRICTS: GP-GROUNDWATER PROTECTION �W11A-2 p RECONSTRUCT �1I ALLOWED USE: RETAIL 1 r ISLAND II sAw'cuT 1 Q f &V AVG ! EXIST USE: RETAIL PROPOSED USE: RETAIL/FOOD SALES o WHOLE FOODS o I� PROP BUILDING FOOTPRINT=26,616 SF EXIST BUILDING FOOTPRINT=25,326 SF SINGLE STORY26,342 SF FLOOR AREA PROP BUILDING GROSS FLOOR AREA=26,342 SF 25.83'-i-2O. I J II �•�� II I� \i TOTAL PLAZA LOT AREA: 1,355,756 f S.F. / 31.1 AC J I I II RE'jIREd ALLOWED PROVIDED ROPOSED INSTALL NEW CURB , II I U I i PER DETAIL #412T T II I I U II I I SPLIT ZONING LOT PROPOSED 6' L♦L III J i I II SF NEW STANDARD 1❑ CONCRETE ❑ J II II II I LOT AREA: BB 40,0000 SFf43,25SF 6 SF DUTY BITUMINOUS 7❑ SIDEWALK �(� ❑ � III I J I II a' I �I I IND 90.000 SF 867.019 SF PAVEMENT PER I I 1 I C-)I DETAIL #418 , I I r II I I 1,355,756 SF INSTALL NEW FRONTAGE: HB 20 FT 1151.33 FT STRIPING, TYP. / , II� REMOVE B z )BESTING LOADING AFC 20 FT NA U M10UFR51 ---a a• LLB REMOVE EXISTING ASPHALT. r II IND 20 FT NA 06 > 0 W ❑I �r4� TING ASPHALT. MINOUS A B I U �T(��"L P A R K I N G I I BUILDING SETBACKS HB ZONE: w r�E� --- I FRONT SETBACK 100 FT_ 1107.6 FT < LL' 26.26' -1 20.00' - - 5' sAWcuT \i SIDE REAR SETBACK 30 20 FT 1134.4 20+ FT Q INitE D / M LANDSCAPE SETBACK, FRONT 45 FT _ 43.3 FT* Q Q O Ljj LOADING AREA AND DUMPSTER ' (1 H ♦ _�/ N (� 0 ENCLOSURE FOR EXISTING . LL // PARKING SETBACK 10 FT _ 110+ FT Q 0 CO _ BUILDING II 1 1 /� BUILDING SETBACKS B ZONE: -1 2 z N / FRONT SETBACK 20 FT _ NA W CL C7 (jj O / RETAINING WALL (SEE z B O L A- \/ SIDE/REAR SETBACK 0 0 FT 134.3 FT NA Q STRUCTURAL PLAN FOR i� PARKING SETBACK 10 FT 10+ FT F O z 0 z \ EN DETAILS) I CB --I - - -_ BUILDING SETBACKS IND ZONE: - O z Uj EDP PCC ;❑ `� �: _-_==- ---------------- FRONT SETBACK 60 FT NA ~ LL d Cn �_______ ❑ ❑i _ ❑❑ ❑_ ____________ _i 1_ - - -- I� g HC RAMP c1 � • SIDE REAR SETBACK 30 30 FT NA R LU = Q Lu - ---------- - ------ -- -- --- -- -- ----- ----- a W I LATE R I 0 R LOT L N 0 Z ---- --- --- w �, DETAIL PARKING SETBACK 10 FT 10+ FT -1 _.-GONG. PAD FOR - -- - �nvcayAWCr-.S onv,-.--,� _-_ _ -. -_._�. _ _-_ - 7 --- - / _,g• DUMPSTER/COMPACTER � � MAX. BLDG. HEIGHT(STORIES): HB 2 STORIES OR 30 FT 1 STORY /<30 FT � � _ z AND B 2 STORIES OR 30 FT C O �- INSTALL CURB l 2 C�f1F. TRAILER PARKINGLS r RI > (� L0 / PER DETAIL 12 o B s/0 - ..�..�..�«�..�..� - 5'LS / COgO�NG 00 U DETALR444 R 5• IND 2 STORIES OR 30 FT a O O = JR=10' MAX LOT COVERAGE (STRUCTURES): SICaV SUMMARY HB 30% ( .30 X 14 , 86 43,645.8 ( ) APPPROVED1(8050 S217,973 F)**OW CROSS�WW, N Z _ s. ecx1CR�1 .. HATCHING " , SF) A OP ADD (1290 SF) 0 54436 SF U.T.C.D. SPECIFICATION TEXT/ QUAN. /�,�\ A4•`SE€ �' B 30% (0.30 X 343,251=102,975.3 SF) 30% (102,975.2 SF) z a NUMBER GRAPHIC S4RUCTLIRAL •>` w HEAVY DUTY BITUMINOUS WIDTH HEIGHT `dU- ® `� IND 25% (0.25 X 867,019=216,754.7 SF) 25% (,216,754.7 SF) o z r a o o ¢ x �-y DIETS s �qvY g CONCRETE TOTAL LOT 363,375.7 SF 227,313 SIF W o o g m Wl l A-2 24" 24" 6 .. J TY * * o o a PC * Q 8 Wo, 4bpy MAX. SITE COVERAGE (IMPERVIOUS AREA): EXISTING=765,448 SF(56.47) PROP. =840,479 SF(62.0%) ( f tc k U �j,U°US GP OVERLAY 50% (0.50 X 1,355,756=677,878 SF APPROVED=830,199 SF(61.2%)** 1-1/2" SCH 80 P4A S7) /, << > PED GALVANIZED PIPE GUARD Df.4 L R=5' NATURAL STATE - MINIMUM 345,818 SF (25.57)* 345,818 SF (25.5%)* a 24" 18" XING 6 -BLACK. WHERE TOP IS gICS� GP OVERLAY(0.30 X 1,355,756=406,727 SF) <_ w WALL TO LOW GRADE IS '> > 30" SEE DETAIL • / #917-e BOLLARD. SEE F / STREET TREES - FRONT YARD 151.33/30 = 5.04 5+ (EXIST.) \ 0 0 R1-1 24" 24" ® 1 DETAIL #444 9�qo / 1 30 FT OF FRONTAGE M \ _ _ SCREENING FENCE; GATE 6 51 CON ( / ) AROUND COMPACTOR/DUMPSTER SIDEWALK / N M N m M v m AS NEEDED. COORDINATE WITH AND BULLET I PARKING LOT LANDSCAPING ENGINEER/OWNER BEFORE NOSE r $ 10% INTERIOR PARKING o RESFR4IIJ INSTALLATION a - ` 49498 SF x 0.10 = 4950 SF 4950 SF 4027 SF <3 z R7-8* 12" 18" P® 6 SHEET TITLE HC* W}-oa � TREES - PARKING AREA ('I/8 PS) 123/8 =16 TREES 20 TREES Whole Foods o < PARKING TABLE a azw \• MATCHLINE -- RTL/FOOD=15,470+44$ SFx(1 PS/200 SF)= 79.6 SPACES Layout and Dimension Plan * MATCHLINE �ma OFFICE/SERVICE AREAS = ALL SIGNAGE MUST BE IN CONFORMANCE WITH NOTES. (1,096+3290) SF x (1 PS/300 SF) = 14.6 SPACES 8 THE FEDERAL HIGHWAY ADMINISTRATION "MANUAL 1. USE HEAVY DUTY PAVEMENT IN TRUCK TRAVEL / STORAGE = 6,038 SF X (1 PS/700) SF = 8.6 SPACES SHEET N o ON UNIFORM TRAFFIC CONTROL DEVICES" AISLES SHOWN THUS. 0 -3' CURB OPENING (MUTCD), LATEST EDITION, ALL APPLICABLE / R=132' W/ASPHALT \ 70 OUTSIDE SEATING APRON TOTAL PARKING 102.8 Cl 1 CODES, AND LOCAL REQUIREMENTS, ORDINANCES, 2. STANDARD DUTY PAVEMENT SHOWN THUS ' AND BYLAWS. • ----------------- ------------ ---- -- $ SIGN INSTALLER SHALL COORDINATE SPECIFIC 3. PROPOSED CONCRETE SHOWN THUS. a3 PLAZA PARKING: RATE OF 4.5 SP/1000 SF 119.8 SPACES 123 SPACES D A T E: 08/29/2013 2,0 0 20 40 2 SIGN WORDING AND COLOR REQUIREMENTS WITH 20• / HANDICAP PARKING (TOTAL/VAN) 5 1 SPACES 6 3 SPACES a LOCAL AGENCIES AS NECESSARY (SPECIAL NOTE I TO VERIFY HANDICAP PARKING SIGN FORMAT) ' / DESIGN VEHICLE ASSHTO SU SCALE IN FEET p � SCALE: 1'"=20' * ADD "VAN ACCESSIBLE" WHERE ASTERISKED PRE-EXISTING, NON-CONFORMING D R A W N I D E S I G N BY: SOM CHECKED BY: MWE PRIOR APPROVED OUTPARCEL PLANS (DATED 10/06/2011 JOB N O: 2D11-oo3 C A D D FILE: 2011-003 DM.DWG R 3 od 6ENFR cL NOTES : ♦ AREA 'IF-" I EQUIP: A-1.5 EQUIPMENT TA6 NUMBERS SHOWN THUS 1 O1 A-D ARGH: A-I.10 •� ••� REFER TO EQUIPMENT PIECES IN EQUIPMENT BOOK. - - $ SEE DWG. A-1A FOR PARTIAL EQUIPMENT SCHEDULES. Y4 2. SEE DW6'5. A-I.I THROUGH A-1.4 FOR PARTIAL AREA 11511 AREA IIG II �`-� I ENLARGED EQUIPMENT PLANS. EQUIP: A-1.2 EQUIP: A-1.5 0 ARCH: A-I.7 I ARCH: A-1.5 ��' .�-•.,,`, 3. SEE DW6'S. A-I.5 THROUGH A-1.8 AND FOR I m PARTIAL ENLARGED FLOOR PLANS. - - - - - - �'� 4. DIMENSIONS ARE TO PARTITION CENTERLINES OR COLUMN CENTERLINES UNLESS OTHERWISE NOTED. 5. SEE DW6. A-6 FOR PARTITION TYPES. AREA "All AREA IIDII 0 D'D LOAM EQUIP: A-I.I I EQUIP: A-1.4 M="! m - via II b. G.G. TO PROVIDE F.R. WOOD BLOCKING IN ALL ARCH: A-I.6 I ARCH: A-I.q A&HNTEOTURAL SITE PLAN WALLS WHERE ITEMS ARE TO BE WALL MOUNTED. ITEMS TO INCLUDE: DESKS, COUNTERS, SHELVIN6, SHELF AND POLE. POT/ PAN RACK, AND STORAGE lA-F CABINETS. SEE EQUIPMENT BOOK INDEXES FOR FURTHER INFORMATION. I ° t 498vID X4 NOT TO 5GALE ` - o / 032 PALLET JACK Z 3' Sr�LVIN6 DUMPST'ER/CO 028 �1 ��IAA coPPAcroR WA-F Q SHELVING COMPUTER' (1 I ° RECEIVING ,p CHAIR 120 06IH � - / FILES 029 1 SHEL O BAILER \ 2 H S F. F.3 F E.7 E ) D.�I �� a / D.I D G.� G B.7 B.I B 4 201 ICE MACHINE 214 062E 020 varER 8 00 I I � NOPSINK 121 `A I I I 016 VESKroP - INGOMINb TELEPHONE - ZA- 7 MINN III I SERVICE �• WASH X� 06 031E 1' " O55 ObIG 3A 5-vRuaER QG-D OIA -D F _._. _._ -_ . _ - DE5KTOP MICROWAVE DESK 2-GRAYER T.F1 5 DRAU'ER FILE DESKTOP DE5K5 _ -_ .._._.._..___ - . _- Irv - - - - - - - 13 - --- - - 5 ELECTRICAL PANELS 035 A� - - - - - I - - - - - - - - - 131 INI D15 WASHER CHAIRS FILE ZI `vl, L' 033 4 1 ELECTRICAL O I I 15 r i a ENOOkC SELVI WATERFIL O DINEN FILE r LAT SAT. REN a 4'-O"x AR PLYWOOD 114E I (- 0648IRTY 1 4 BACKBOARD TIMIDITY ROOM P. SYSTEM x R A6E R 15A-T / 25 STOCK 0KT DESKTOP RAGiG Q 5'DOOR y.� DESKTOP � DESKTOP 03p 03 6�(- O I °� l---� L-J OIIB-G FILE FILE P�J Q., 4.8 10l f I�Vi/- XE D UNNA6E RACKS WALL MRJ. \ 114 CHAIRS(8) 12� DRAFT NG I / LAT. OFFICE 130 .CJ WET/DRY COOLER SHELVING 2I FLOOR BURNISHER 480V DISTRIBUTION SNOOK / OFFICE IT/ I FILE 1 SCRUBBER p3$ TABLE PANEL 314 L� STATION gyp'/ y� ROOF HATCH HOT PLATE O1O 342 INDUCTION 5'SLIDER EMPLOY € I PLO 1 GE d LADDER GLEALINE,N SH�VI , I _- 121 110 - - ROOM - I _ LABELR4LL cooKroP - - - - - - - i4A H MEN S IIJOMEN'S oso Lo066 0 SINK 2-D �F 12$ o urlux TER � - - - - Ill - - COUI7ERU51NKlNRASH 066 � , I Z H.F.D. FLORAL < 332 124 L J SUPRAS FE RACK B SHELVING Obl F \ - 3A I 311E J I \ 034 014E \ DESK 54G-D 064E OIIH SFELVIN6 DESKTOP Y�3• - - - 26 A o D a 'L REF PRINTER cHAaR \ b5A- a PLATFORM CHAIRS(10) N HAND SNK SHELVING 316 INDIrcFGT I FAGP - ! POULTRY [MI'M M_ WASTTEE PIT 3225 AFOO 30 312 320 31T 330 GRINDER FL(!T MATCH PRI012A AX OIIE-F 061D ACCESS 43 138E B r DEEP SHELF 3�0 P PRODUCE HERD 34pB I J 011 SIGN MAKER/ BA LADDER N 2"DEEP SHELF 6"SHIF-LVIN6 WRAPPER MEA SLICER MEAT SAri SINK R I 108 I 42 139E-B 44 b 328 339 n 340E s'ss WORK TABLE `-; TIME CLOCK MARKETING/DT DESKTOP 2 GRAYER FILE O CH/ " :o STOCKMAPPER Io ISH 135 121 TRAPPER 1 114 s 3r�FER I 15A-B O50 059 062E 053E Q N VVESKJTO 0"DEEP SHELF 12"5FELVINb V SSAT. SAUSAGE FREEZER \ 126 114 S ( R . Y Q. 1 54A-F 9.45 T. 2-GOMP MEAT 4'S.S.WT. N 321 yy\\ \ \MAILBOX cGIlNree 5-DRAYBt DESK \ >Yn bZ2 a 34A B 24 11� 1 SNELV N6 SPRINKLER �. \1 _ �-1 MICROWAVE \ 39 ibA-F FILE INTENT B'SS.W.T. 131 - 1� �IN6 I 5'S.SY1.T. 5GALE ,4�-0. GLb.MTV FAT TESTER I MAIN POWER .,I. CORDS 318 TENDERIZER 5'SLIDER I 1 Z V 1 220E - ER� �AT/QJF- 1 \ 473 641 663E I N 0- 251A-F 321D PATTY MACH /y ENOac ON a SHELF 623 I I Z N 6 7 Q FIRE RM I HAND SINK COOLER SHELVI NETYIOHX 5GALE MEAT / POUL c FREE- B-6 054E• /`AQI 1 \ STATION ALE 664A II PROGE55EI� II O _Z ® N ANNurc roR 18 38A-D HAND I,�AP COO R 122 DAIRY OIID OFFICE Ar 2 661 645E 1 C 3 Z C HA!•D %ER v.. I/ 6'S.SJN.T. I 1 IGI`f'�7 COOLIER 5GALE w 52A- > 3'DOOR 113 H 55A-B 65A-D 869E COO R DESKTOP 025 - 662 NETWORK .�► L` _ WIRE 5'DOOR p/1/V•r! ' J MEN FREEZER FREEZER 123 51 0 132 COIN COOMER 5S.SHELVES WATER L Z N 2208 222 211 218G 213 212 361 a sSAWr. 4 3216 b'DOOR I�VVI N , �STRO SAM CIALTY �6A-D 6s6 SERVICE W SHELNN� 5GALE HEW INKLEIR ZIS HAND SINK 2-COMP HAWMAP 5GALE COOKTOP SOIL WARMERS DESK I r \ / 1 r-'I ( Y r 494E-D b'S.S.WTBAKERY �- O y cn cn Z FDG ENOOK STATION FISH SINK STATION L R I I W/DR9 V - 11"1 _ 133 SHELLLV N6 3 ch Q 225 329 I IE II 29 8'S.SYIT. DESKTOP � ( / BNORS S.W.T. I 7 - - LI 1�-ALU71 AY 625 STENooK eL . 115 814E G 032 481E I 846 MW 495 663E WA / / 36'REAR LOAD SIGN VALANCE _ GLEAN HAND 6RCGB2Y I 66EL AIRY - 405 204 249 202 _ 218E 20I 2188 361 321E 301 310 321G 305 368 D 6'CHEESE My RACK. -I 55' O sl FROZEN SEAFOOD SPADE bR1D 8'SMOKED :r SCALE W SEAFOOD SCALE MEAT DISPLAY SCALE 24'MEAT HUMIDITY 5GALE 4 DOOR PEAT MEAIT4 DISPLAY I 4'OPENINb 801 SLAT WAll DAIRY CHI CLEAN ROOM SS.SHAVES S DOOR S.F.MD 3'MILLWORK SERVILE F066ER INDUCTION O363 153 134 OOOKTOF SINK i2'DAIRY .._ Q, SIGN VALANCE .8 516N VAL. SEAFOOD - MEAT 136 3-GOMP SINK / 628E 635G 80 OT.41MIXER 8o OT. 710 456 / PE6s SYSTEM 1Q jSERVICE S.F. SEAFOOD I SE 111 ICE 310 L e ss WAu NVAL OVEN RAGS SPADE GRID SIGN W.V.ANGE 51N5LE RACK OVEN ,p WORK TABLE 655 \ 243E J 104 T SIGN VAL3ANGE 152 c56N VALANCE WNO12 s - �• .. ,4MW 419 \ 3 626 SEAT. O O Nil BODY SEAFOOD MEATB _ -1 -_ 125E END DISPLAY F - 5-0 GATE 626E 5D 20 0T. MIXER •• MARINADES Y I2'PEA PREPACK 8'PEAT_PREPAGK 5MAP 60 WHOLE AND SHK SINGLE RACK OVEN b t 2038 364E 366E 121E oiEN RAGS$/ 8'SEAFOOD MW FEAT 3(j5B WHOLE BODY 853 402 - BENCH ENOC"AP MEAT D15PLAY END DISPLAY 60'6RDCERY 12'COFFIN -H OIA MILLWORK J CESE HE CASE 422 U I PRODUCE 365E PDROOP 414 A&E .=T O MEAREF HOW T DISPLAY c� 203E MILL In' 1'HIT.LOW WALL Q S6NV°ALPNGE 40 CHEESE TE 4��R I 5�� a b'SEAFOOD IV l02 b'OLIVE BAR 440E-G COSCALE R li `r WHOLE BODY `x 138 coatPe 854E VALANCE 4158 / Seal: S A 851 o eRCO PL 418AG SIGN vA ANCA W cooLER Q,q PACKAGED - 853 125E END DISPLAY STAGES 462 I SHELVING O1 BULK FIXTURES �___ _... TABLES 401 2438 44'6RCGERY Ib'WHOLE b'WORK TABLE 90A- OIB sEErooD 3048 304E 3648 854G I *SERVICE VA +� PRODUCE MARINADES 8'MEAT b'MEAT MW p; 011E 6ROGERYND Y 053 C.Q�PASTA GA�k 418 WALL MTD. • _O� ✓•I I.. I •D O GROCERY PALLET SPECIAL PASTA MOBILEI4LURER I SHELVING(10) I . ____ -_ 4 DROP �•131 6 PIT y ' IIII I Q� � 151 Ir-e In' A 5.�.�Z- _ - - � - �� - - �' - - - - - - - - - - - - /� 35 B -U �/�.Ja✓e ' 5 - 5GALE ARM - -SCAT D r RACKS- II,I 112E 65 CARD READER 8A- 7- ORCHARD BIN SGANNER/SGALE 01A- 418E-B 85B i� �- IIIA INLINE DISPLAY GASH DRAPER O&A- 1�1 I-R�j SPEGALN V+""M�FRY FiZVE 8 HANGING TAB ES Q / `xALE c� 833 CASH REGISTERS A 845 - LD 1 Y SIGN VALANCE Q GHEGKSrANDS pplA-F ENDO DDISPPLLAYY F 13S 8' BLE R \ � Y 1 O G BUILK TAW � � 8'-Z' B II'-Z• 60'6RCCERY 416 IT, Z PRODUCE NIT GRINDERS _ 6%0 1 516N VALANCE 824 GROCERY 853 END DISPLAY 6'SELF-SERVE I Il4 q� r 15l BULK SCALE � GL_ � �:_ 60'GRoceRr � J 406A- ) t�\\ SPACE&RID BINS(4) ORCHARD BIN z PALLET CHEESE COFFIN CASE K SINS OI B DROP BA RY MULTI DECK - Y SCALE ARM B4(J� 1 FR/�OZE1t TA LES 3 516E Q SGIJ ✓ pp�� FW QJ 55 STORAGE 5'WALL MTD. V' 140 28'FIXTIRFS O - / SS SHELVING W �I 832 150 tQ�1 3a xT1"BREAD 59s 8 O J -L� ---.. . I T 616D CABINET t HAN61N& BULK SHiELVINb 1 .- _____ 616N VALANCE TABLES DIRTY DISH / a,V'��GGl 1 SCALE 4 n n n 839 RACK .T1 158E FlLL� 501 561 Mw / 155 -� ORCHARD BIN REF WORK CAB DIRTY D15H g riz.s e 2.4 - ORCHARD BIN C CKOUT 832 rA 2.4 • d IOID 142 Q r 14CJ 0 832 801E lB F �I&N VALANCE BA ERY PRODUCE IN SIGN PK6. 7- T SIGN VAS. FROZEN FOODS 68'FROZEN FOODS / 8p8 T LIES RIDE V --.i 21 DOORS FROZEN FOODS WARMERS 3-GOMP '. 4'-b' Z 5 - 8'FRONT LOAD . 3'-b In' SINK IA-5 10'-4' 9 DOOR -- - DRINKS CASE 543 - 2.� Uj O cV SCALE ARM 1508 ! " 3B-D 503E TABLES C DISHWASHER 55 SHELVING �-•♦�♦�� _ I 112G ORC ARD 81N I %'PREP FOODS 8'PREP FOODS 68l > 506 566 I Z t/ y�C o IIIG b'-41n' b''J• q SUSHI TABLE �- 3 v HANbIN6 q 011G 16'BAKERY 8'PRE-PACK 4 GLEAN DISH Z 6 O C SCALE 59l \ / \ / \ 516A .�� WAGE 6wD o \/ \/ p�. 564 4'WALL MTV. � m-- - ----- IJ.t c - PRODt.ICE I T - s64 I 155E H Il2 l_1 r PREP :* 606 lbA B COMP 5s s ELvws Z W IOIE ORCHARD ON 103 MW SHELVINdb O in 516N VALANCE FROZEN BAKERY 56'02'BREAD 596 Ili 3 DOOR TABLES 6'-D DRYINb RACKS O Z PRODUCE < I42 MA SLATWALL 1 b HAND �0 e 153 BIN SIGN I". 5 N VAS,_ 8'SANDWIG E5 SINK PREP FOOD STAY IT (n Z O bd m�,f SIGN VAS. bb sesA P!eP FOODS 551 p i SIDE TABLE -VIC• PRODUCE BarroM CRATE I Q SCANNER�5CALE 86- E 58l ® / VA PRINTER 141 FILLER L Q BINS CASH DRAPER bb- b'-0' l-0" SHAVING(4)POULTRY/ m Ibl (CUSTOMER SERVICE SEATING <A PAPER R I o EXPRESS REGISTERS CASH RE6I5TLfi6 - AREA MOLDER 4'REF. EXPRESS CHEGKS7AND5 2A- ORCHARD CASE 148 141 832 V 600KIE 8'8 BAKERY 152 12,REFR16ERATED 554A 515 \ lA-D COO R / -7 78 9 10 SIGN VAS. 841 TABLE TABLE FOOD BAR SALAD BAR SCALE PREP TABLE WALL MI I42 'I VING(4) ® WINDOWS FROM?'-b A. .F-10'-0"A.F.F. ENDGAP GBULKb W c�r� 80A 501 c'�8 - - Q.C4STOMER <m t- SIDE TABLE ROLLS ON B'SERVILE/ 5'SsAr. 528 li 4D I`'��C OSA- H SALAD BAR 4'GHARCUTHtIE ALAD 111E-B O IAL BINS 1:1 Ibq ORCHARD oAFE L_ p a 120•SLICER PREP FOO S I II, 165 61 L J 61 L.1 24'DRINK CASE u 50A-B SPIN N Q. CARD WINI�(R(^)]O m B 7PPLE5 A-F\ �.^^ (vh+) SCALE I 1 t f EN IN6.BINS A' FLORAL O 4'CONDIMENT Q 510 143 L= counrEW w 483 O O � 23A-G 9'SSJN.T. 2'H2O O 102 OO SFELVIN6 MAWAL � 53 COOLER O O O 489 512 SLICERS I SELwrLs 61 MIXER Olf 593E-F 042 rs 6 PAG 554D w 132 O KA6ED 8'FLEX VENUE O 529 519 QO O HAND FLYERS COFFEE SHELVING 5GALE 592E J FLORAL COUNTER ENTRY BAS��,(100) d' 8lA 091G-F 81G-D 0916-J 081E-F 091K-N 816- 0910 081i-J 0915-T Y �(y� �- -� Q �p rOgp M N SINK O iA B7"'11\`C,RY ' WALL MTD. OO OOO ® !09 A-B TABLES TABLES TABLES TABLES TABLES TABLES TABLES TABLES TABLES TABLES 619 64 SEW 1/I�iE 64 ' 554G 559A PROGE°.b0� S ALL M . e- CUSTOMER TABLES 440 4288 444 450A- RE615TER 6RIISGpLE SCALE SCALE ND 8'WI W 53t0 56Z 1 I ----- / MICROWAVES 2A-F UC.REF WATER COLD 521 �yl, ❑ 4"fl 426 LTER 421 / 451E-B GASH GRAYER 684 602 601 w sreoLs 63l bll 145 bl5 PIZZA 513 VE6&IE SLICER SINK, Ol97 LO GOFFEN.LIGE 404 IWN b'SELF SERVE 6'CAKE b'SELP-�RVIGE PIZZA PREB. T POT RAG RP.GK A N DIPPER WELL E5PRE55p SWIFT 452E-B CARD READER SERVICE IN-LINE 56 1 / 515i 043 rfj M-0 jL:3 COUNTER W FFLGET MACHINE 6RMDER REFRIGERATED 5ER/IGE 4'GRIDDLE 0'BREAD DRY BAKERY /5'S.SYLT. 518 o6LRT COUNTER/lilt \/ A-8 00 A ASTRY COUNTER DISPLAY CASE / SHOPPING SEASONAL \ (SPLAY / _ 5598 PORTION E S$ CARTS(125) ` I BINS PASTRY / 5GALE - - r •� 045 ESTIi uLE E EXIT Oc x / HooD 'y 51 Rm195ER1E DBLc5re4K 05_5r 554E 539 " �1 536 „ •• J 441 PIZZA OVEN SCALE _RAN6E_ DOUBLE ELECTRIC H G. vEHv MACH.55 P- 439A� uc. 438 425 431E B 683 650 64`1 685E 6548 6548 621 654E MACHINE 590 (1 086 C -0 sHOPPINu CART 101 ^ 458 u.c. VRAVERs �43.0 ICE MACH. GOF 'A-g Y a'ay 32'BACK BAR 442 446 IE 146 BEAN 6RI AIRPOT SOFT SERVE SINK SINK GAUNTER 6'REF. 9'SSAC. BREAD VREF. GONTER /j/ RL-CYCLE NBIWITH SINKS RUI PREP C 608E WCRKTOP WORICTOP SLICER WGRKTOP I 1I S.S1V.T. STATION ( / / ❑ v MCA® EXIT HORKKTTOP III CHICKEN/ BLAS G111LLER / I - IT IS UNDERSTOOD AND - 11 - ACKNOWLEDGED BY ALL PARTIES 686 ORDERPIGKUP ORDERPIGKUP 566 589 \� 68 \ oRERmICKUP PRODUCE TABLE BLENDERS MENU MEWL IN6REDRM OUTDOOR 429E-D WNIDOW / � WNIDOw WNIDOW REVIEWING THIS DOCUMENT THAT B°""�° BOARD DISPLAY 435E-8 424 I J J WW A QUALITY CONTROL CHECK HAS I STABLE . 004 •• .. 095 443 091 < 433 ��I�T OUTDOOR O Y Y V! CHAIRS OJ TABLE ,ER 428E SEATI NB- "10 Fum[I NOT BEEN PERFORMED I N (nP OF TO) 1NGER (YP OF Il) RINSER WA FILTER 40A- - -` - - 2-TOP TABLE - -c\\N7\ . ?� ACCORDANCE WITH JACOBS O• - - - - - - - - GN161R5 POLICY AND PROCEDURE. IT WILL m E BE PERFORMED IN ITS ENTIRETY pc F Ca c 3 - - - - - - - - - '0 v - - - �_- 8"THICK CONCRETE WALL - �. .�- 8"THICK CONCRETE WALL ��_ Q Q PRIOR TO FINAL ISSUANCE OF 1 THE DOCUMENTS. BS Drawing No. .. H G F. F.I F E.�1 E �D.q D.I D G.I G acc B.I E3 PROGRESS PRINT F I RST FLOOR EOL) I PMENT FLAN � -. � NOT FOR I SCALE: 1/6" =1'-O" CAU Ep CONSTRUCTION NTH o 11/13/2013 j FRY0200 Project No. �o 0 1 EXISTING DRIVEWAY W.J. Mosk Inc. o Specialty Contractor m William J. Moskaluk 3 8 Hilltop Drive•Burlington,MA 01803 c Phone:(781)273-5613•Fax:(781)270-4409 A`�� wjmoskinc@aol.com ' EXISTING PARKING a 0. o �, f d - < D i• z �< O z w VAN VAN J Q _ Co a a = 4 _O G � Z > 'Q 4) 3 � W 3 EXISTING PARKING 4 0 0 W EXISTING BUILDING N *8L n I in ,: a C> E OD o I _ z - v) F— p tZ AREA SEE TABLE NEW-6"HT. o o z o a NEW 4,500 GAL. CONCRETE PAD- o o = a COMPOST TANK 144 S.F. Z � _ >- v; PER STATE REGS. IMPERVIOUS AREA � 0 0 4\ F Z ADDED � � Q 12 a' r z o AREA r a EXISTING LAWN I I EXISTING AREA-RESEED B 2 BAY ENCLOSED 12'-0 AS REQ'D. EXISTIhVG PRECAST CONC. SEE TABLE RELOCATE EXISTING LOADING IDOCK CURBING-TYPICAL r PRECAST CURBING 40. o ..k DEMOLISH AND LEGALLY RELOCATED PRECAST r.. REMOVE EXISTING BITUMINOUS EXISTING LOADING EXISTING BITUMINOUS CURBING, RESET DOCKS PAVEMENT o PER EXISTING, CONC.AND BASE MATERIALS CL w MATCH TOPS OF PC TO - ; j EXIST.CURBING PROVIDE NEW LOAM TO TOP OF SAW CUT EDGE OF :`.;,.:`j' EXISTING GRADES- Seal: BIT.CONC. SOD NEW LAWN AREA - ADDITIONAL 360 S. F.OF PERVIOUS �$10TS1"0— ,y� AREA IS ADDED TO SITE AREA. REMOVE EXISTING LL PRECAST CURBING a IN THIS AREA-TYP. OPPOSITE HAND. j II MODIFICATION TABLE TO EXISTING SITE COVERAGE EXISTING PARKING AREA DESCRIPTION OF CHANGE z 'A'- 144 S.F. OF IMPERVIOUS AREA ADDED, Q aoo E 144 S.F. OF PERVIOUS AREA,REMOVED. - o g 4 'B' 360 S.F. OF PERVIOUS AREA ADDED, o 360 S.F. OF IMPERVIOUS AREA REMOVED. m V O TOTAL NET GAIN OF PERVIOUS AREA = m 216 S.F. L S.F. = SQUARE FEET 1 I, 3 1�1 � WII � I� L o o c' V) o EXISTING DRIVEWAY E4 Y Y � `ITz .. .. 11-4 E-4 NORTH 3 U •a) � t 0 10, 20' 40' Drawing No. 7=m,7 iiiiiiiiilii7 CID ( } 1"=20' .. PB - A Cl 04 ' Project No. F6W69500 cfj ;