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HomeMy WebLinkAboutMIKES PIZZA - FOOD MIKE'S PIZZA OY7 1220 Iyannough Rd.,HY FORMELY PIZZA'S BY EVAN r Town of Barnstable BOARD OF HEALTH John T.Norman Board of Health Donald A.Gaudagnoli,M.D. BARNg ABLL : F.P.(Thomas)Lee, 200 Main Street, Hyannis, MA 02601 Daniel Luczkow M.D. Alt. Phone: (508) 862-4644 Fax: (508)790-6304 www.townofbarnstable.us Permit to Operate a Food Establishment In accordance with regulations promulgated under authority of 105 CMR 590.000 M.G.L. Chapter 94 Sections 305A, 305B, 146, 189 and 189A; Chapter 111,Sections 5 and 127A, a permit is hereby granted to: Permit No: 484 Issue Date: 01/01/2022 DBA: MIKE'S PIZZA OWNER: PIZZA BY NICHOLAS INC Location of Establishment: 1220 IYANNOUGH ROAD HYANNIS„ MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 48 OutdoorSeating: 0 Total Seating: 48 FEES FOOD SERVICE ESTABLISHMENT: $250.00 YEAR. 2022 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2022 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: MOBILE-ICE CREAM: Q� FROZEN DESSERT: Thomas A. McKean, IRS, CHO, Health Agent FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: For Office Us • Initials: °sit Town of Barnstable Date Paid (� Amt pd$ Inspectional Services 1639. Public Health Division Check# C�dA Thomas McKean,Director I tl� �(I 200 Main Street,Hyannis,MA 02601 Office: 508-862-4644 Fax: 508-790-6304 APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE f p��0 - NEW OWNERSHIP RENEWAL AZ NAME OF FOOD ESTABLISHMENT: AK_ F:S P I ZZ ADDRESS OF FOOD ESTABLISHMENT: Q-. G-0 'y6 MAILING ADDRESS(IF DIFFERENT FROM ABOVE): E-MAIL ADDRESS: f I1 i1.(S P I2 Z n C,h PE CD 0 ,COS'"1. 3Z TELEPHONE NUMBER OF FOOD ESTABLISHMENT: XO49)7-9 -_1554 TOTAL NUMBER OF BATHROOMS: `L WELL WATER: YES NO V ... (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL:y?9►Y'al'�t"EASONAL: DATES OF OPERATION:_/_/ TO NUMBER OF SEATS: INSIDE: OUTSIDE: TOTAL: SEATING: MUST OBTAIN A COMMON VICTUALLER'S LICENSE FROM LICENSING DIV. ***OUTSIDE DINING REMINDER*** OUTSIDE DINING,MUST BE APPROVED BY THE HEALTH DIV.AND LICENSING AND MEET OUTSIDE DINING REQUIREMENTS. IS WAIT STAFF PROVIDED FOR OUTSIDE DINING? IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S)? TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW) V FOOD SERVICE RETAIL FOOD-ONLY required for TCS foods(foods requiring refrigeration/freezer) BED&BREAKFAST CONTINENTAL BREAKFAST COTTAGE FOOD INDUSTRY(formerly residential kitchen) MOBILE FOOD FROZEN DAIRY DESSERT MACHINES ... (MONTHLY LAB ANALYSIS REQUIRED) CATERING ... (CATERING NOTICE REQUIRED BEFORE EVENT(SEE PAGE#2) *** SEASONAL,MOBILE &NEW FOOD ONLY*** REQUIRED TO CALL HEALTH DIV.FOR INSPECTION PRIOR TO PERMIT BEING ISSUED PLEASE CALL 508-862-4644 QAApplication FormsTOODAPP 2020.doc OVVNER INFORMATION: FULL NAME OF APPLICANT s� SOLE OWNER: YES/NO OWNER PHONE # - n S09 -e 09,!T� ADDRESS_ SW aR ft,1-crUc1Vk1,4s RP CORPORATE OWNER: -,5"T{'L.j AN`O S CORPORATE ADDRESS: 12 2 0 1 YRy111D UV-14 R D Nr�.��ls 02-601 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 Z4 2. Loony, 9oJrj&cta2-- 03/ 11 SIGNATURE OF APPLICANT DATE ***FOOD POLICY INFORMATION*** SEASONAL FOOD SERVICE:All seasonal food establishments,including mobile trucks must be inspected by the Health Div. prior to opening!! Please call Health Div.at 508-862-4644 to schedule your inspection. Please call at least(7)days in advance. FROZEN DAIRY DESSERTS: Frozen desserts must be tested by a State Certified lab prior to opening and monthly thereafter, with sample results submitted to the Health Div. Failure to do so will result in the suspension or revocation of your Frozen Dessert Permit until the above terms are met. CATERING POLICY: Anyone who caters within the Town of Barnstable must notify theTown by fax or mail prior to catering event. You must complete a catering notice found at http://www.townofbarnstable.us/healthdivision/applications.asi). OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. NOTICE: Permits run annually from January 1 st to Dec.31"each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN- THE COMPLETED APPLICATIONS)AND REQUIRED FEES BY DEC 1st. Q:\Application FomisTOODAPP REV3-2019.doc Town of Barnstable BOARD OF HEALTH ' John T.Norman Board of Health Donald A.Gaudagnoli,M.D. BARNSrAB «" Paul J.Canniff,D.M.D. MA 02601 F.P. Thomas Lee Alternate 200 Main Street, Hyannis, Phone: (508) 862-4644 Fax: (508)790-6304 www.townofbarnstable.us Permit to Operate a Food Establishment In accordance with regulations promulgated under authority of 105 CMR 590.000 M.G.L. Chapter 94 Sections 305A, 30513, 146, 189 and 189A; Chapter 111, Sections 5 and 127A, a permit is hereby granted to: Permit No: 484 Issue Date: 01/01/2021 DBA: MIKE'S PIZZA OWNER: PIZZA BY NICHOLAS INC Location of Establishment: 1220 IYANNOUGH ROAD HYANNIS„ MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 48 OutdoorSeating: 0 Total Seating: 48 FEES FOOD SERVICE ESTABLISHMENT: $250.00 YEAR. 2®21 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2021 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: MOBILE-ICE CREAM: an FROZEN DESSERT: Thomas A. McKean, RS, CHO, Health Agent FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: lime For Office Use,0 ly. Town of Barnstable ' Initials: Amt Pd$ anFwsras�, Inspectional Services ; `� Public Health Division Check it oZ 4�3 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 A'' "2D NEW OWNERSHIP RENEWAL NAME OF FOOD ESTABLISHMENT: Z/ 11(e-s 62-2-cL ADDRESS OF FOOD ESTABLISHMENT: `Z20 I �® n MAILING ADDRESS(IF DIFFERENT FROM ABOVE): E-MAIL ADDRESS: /mil kite-S p,'Z-Za ra,o�CcX/�lr-�/�/� e ( TELEPHONE NUMBER OF FOOD ESTABLISHMENT: J�J rFr✓-3`F TOTAL NUMBER OF BATHROOMS: 2 WELL WATER: YES NO_ ... (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: &ra SEASONAL: DATES OF OPERATION: / / TO NUMBER OF SEATS: INSIDE: OUTSIDE: TOTAL: SEATING: MUST OBTAIN A COMMON VICTUALLER'S LICENSE FROM LICENSING DIV. ***OUTSIDE DINING REMINDER*** OUTSIDE DINING,MUST BE APPROVED BY THE HEALTH DIV.AND LICENSING,AND MEET OUTSIDE DINING REQUIREMENTS. IS WAIT STAFF PROVIDED FOR OUTSIDE DINING? IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S)? TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW) FOOD SERVICE RETAIL FOOD-ONLY required for TCS foods(foods requiring refrigeration/freezer) BED&BREAKFAST CONTINENTAL BREAKFAST COTTAGE FOOD INDUSTRY(formerly residential kitchen) MOBILE FOOD FROZEN DAIRY DESSERT MACHINES ... (MONTHLY LAB ANALYSIS REQUIRED) CATERING ... (CATERING NOTICE REQUIRED BEFORE EVENT(SEE PAGE#2) *_** SEASONAL,MOBILE &NEW FOOD ONLY*** REQUIRED TO CALL HEALTH DIV.FOR INSPECTION PRIOR TO PERMIT BEING ISSUED PLEASE CALL 508-862-4644 Q:1Application FormsTOODAPP REV3-2019.doc OWNER INFORMATION: FULL NAME OF APPLICANT � �''Z l�il/D S�1E51 q L I GCS SOLE OWNER: YE /NO OWNER PHONE# Sd 28C�g�8 ADDRESSF� CORPORATE OWNER:Ve//6ho /gldP�tf CORPORATE ADDRESS: /220 4Mi6G���r/� 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• 74/T���tYt osS AeS l a�Jd2S _d/ l /S / 2,4 1. ,,la I r er 1)/ S / 2S 2.Tel/d Oct Root h�u 2Z SIGNATURE OF APPLICANT DATE ***FOOD POLICY INFORMATION*** SEASONAL FOOD SERVICE:All seasonal food establishments,including mobile trucks must be inspected by the Health Div. prior to opening!! Please call Health Div.at 508-862-4644 to schedule your inspection. Please call at least(7)days in advance. FROZEN DAIRY DESSERTS: Frozen desserts must be tested.by a State Certified lab prior to opening and monthly thereafter, with sample results submitted to the Health Div. Failure to do so will result in the suspension or revocation of your Frozen Dessert Permit until the above terms are met. CATERING POLICY: Anyone who caters within the Town of Barnstable must notify theTown by fax or mail prior to catering event. You must complete a catering notice found at htto://www+.townofbarnstable.us/healthdivision/aaalications.aso. OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. NOTICE: Permits run annually from January 1 st to Dec.3 1"each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATIONS)AND REQUIRED FEES BY DEC 1st. Q:Application FormsTOODAPP REV3-2019.doc 1' QFS Town of Barnstable BOARD OF HEALTH John T.Norman Board of Health Donald A.Gaudagnoli,M.D. 13 Paul J.Canniff,D.M.D. mma 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: 484 Issue Date: 12/10/2019 DBA: MIKE'S PIZZA OWNER: PIZZA BY NICHOLAS INC Location of Establishment: 1220 IYANNOUGH ROAD HYANNIS, MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 48 OutdoorSeating: 0 Total Seating: 48 FEES FOOD SERVICE ESTABLISHMENT: $250.00 YEAR. 2020 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2020 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: MOBILE-ICE CREAM: C,QA FROZEN DESSERT: Thomas A. McKean, RS, CHO, Health Agent TOBACCO SALES: FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: � 1 Initials: 1"M Town of Barnstable Date Paid q AmLEd$ ,AMgpABLE, : Inspectional Services '°N. Public Health Division Check# RFD MA'1 a Thomas McKean Director ri ry 200 Main Street,Hyannis,MA 02601 Office: 508-862-4644 Fax: 508-790-6304 APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE ' + NEW OWNERSHIP RENEWAL a� NAME OF FOOD ESTABLISHMENT: 11 ADDRESS OF FOOD ESTABLISHMENT: % Z Z.t7 V AAAav C1 In �01 HV 4,AA t S t N4 Q"O 1. MAILING ADDRESS(IF DIFFERENT FROM ABOVE): \yQnneVL9oln R401 tAyQAn,S% "A , 02(00 1 E-MAIL ADDRESS:(-1v In TELEPHONE NUMBER OF FOOD ESTABLISHMENT: && 3 S�y TOTAL NUMBER OF BATHROOMS: Z WELL WATER: YES NO_Z ... (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: SEASONAL: DATES OF OPERATION:_/_/_ TO NUMBER OF SEATS: INSIDE: Li OUTSIDE: O TOTAL: SEATING: MUST OBTAIN A COMMON VICTUALLER'S LICENSE FROM LICENSING DIV. ***OUTSIDE DINING REMINDER*** OUTSIDE DINING MUST BE APPROVED BY THE HEALTH DIV.AND LICENSING,AND MEET OUTSIDE DINING REQUIREMENTS. IS WAIT STAFF PROVIDED FOR OUTSIDE DINING? IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S)? TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW) V FOOD SERVICE RETAIL FOOD-ONLY required for TCS foods(foods requiring refrigeration/freezer) BED&BREAKFAST CONTINENTAL BREAKFAST COTTAGE FOOD INDUSTRY(formerly residential kitchen) MOBILE FOOD FROZEN DAIRY DESSERT MACHINES ... (MONTHLY LAB ANALYSIS REQUIRED) CATERING ... (CATERING NOTICE REQUIRED BEFORE EVENT(SEE PAGE#2) *** SEASONAL,MOBILE & NEW FOOD ONLY*** REQUIRED TO CALL HEALTH DIV FOR INSPECTION PRIOR TO PERMIT BEING ISSUED PLEASE CALL 508-862-4644 Q:\Application FormsTOODAPP 2020.doc T OWNER INFORMATION: FULL NAME OF APPLICANT J 7`(L1 AO O S M CS1 A L I D E-S SOLE OWNER: YES/NO WNER PHONE# S�—2 So—%5 j3L4 ADDRESS S C7 CIAQU —3 QyJy, tj S C ENZ6Pw i LLA MA O Z(012 CORPORATE OWNER: P%ZZta 6%1 N 1 C K OL ik� _ % a L CORPORATE ADDRESS: I J l� )AVaAy-%-%j PERSON IN CHARGE OF DAILY OPERATIONS: List(2) Certified Food Protection Managers AND at least (1)Allergen Awareness Certified Staff All FOOD ESTABLISHMENTS must have 1 Certified Food Protection Manager PER SHIFT. **ATTACH COPIES OF CERTIFICATES** The Health Div. will NOT use past years' records.You must provide new copies and POST THE CERTIFICATES at your food establishment. Certified Food Managers Expiration Date Allergen Awareness Expiration Date �i�� 1'Y�S►c3,l:�� �� iaS 151NLIA13os !' swiyI-ES 1 2.16-ToRnit, �0114��V k�Z 3/ 1� /202 Rr � Q SIGNATURE OF APPLICANT DATE ***FOOD POLICY INFORMATION*** SEASONAL FOOD SERVICE: All seasonal food establishments,including mobile trucks must be inspected by the Health Div. prior to openine!! Please call Health Div.at 508-862-4644 to schedule your inspection. Please call at least(7)days in advance. FROZEN DAIRY DESSERTS: Frozen desserts must be tested by a State Certified lab prior to opening and monthly thereafter, with sample results submitted to the Health Div. Failure to do so will result in the suspension or revocation of your Frozen Dessert Permit until the above terms are met. CATERING POLICY: Anyone who caters within the Town of Barnstable must notify theTown by fax or mail prior to catering event. You must complete a catering notice found at h"p://www.townofbarnstable.us/heaIthdivision/applications.asp. OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. NOTICE: Permits run annually from January 1 st to Dec.3 I't each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC 1st. I Q\Application FormsTOODAPP REV3-2019.doc A •� �► Town of Barnstable BOARD OF HEALTH Paul J Canniff,D.M.D. Board of Health Donald A.Gaudagnoli,M.D. CAARNRYABLE, John T. Norman MASS�7Sh t 200 Main Street, Hyannis, MA 02601 F.P. Thomas Lee Alternate Phone: (508) 862-4644 Fax: (508)790-6304 www.townofbarnstablems 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: 484 Issue Date: 12/20/18 DBA: MIKE'S PIZZA OWNER: STELIOS MESIALIDES Location of Establishment: 1220 IYANNOUGH ROAD HYANNIS MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IncloorSeating: 48 OutcloorSeating: 0 Total Seating: 48 FEES (� FOOD SERVICE ESTABLISHMENT: $250.00 YEAR: 2019 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2019 B&B- FULL BREAKFAST: CONTINENTAL BREAKFAST: -------- --- - - -- — MOBILE-FOOD: MOBILE-ICE CREAM: Qn FROZEN DESSERT: Thomas A. McKean, RS, CHO, Health Agent TOBACCO SALES: FOR ESTABLISHMENTS WITH SEATING: i I PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE j Restrictions: DIME Tp� • Initials: o Town of Barnstable I Date Paid Amt Pd$ BARNST^$LE• Inspectional Services i639. ` ArFD �a Public Health Division Check# Thomas McKean,Director ((J 200 Maui Street, Hyannis,MA 02601 l Zj Office: 508-862-4644 Fax: 508-790-6304 APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE t 2"6--1 NEW OWNERSHIP RENEWAL NAME OF FOOD ESTABLISHMENT: i;/e. 'Z2. ADDRESS OF FOOD ESTABLISHMENT: 1 ZZD 1 U0-i n d"4 Y MAILING ADDRESS(IF DIFFERENT FROM ABOVE): S4/7 C E-MAIL ADDRESS: /`6i K 01,2-7,-ctecc! d?-l �/►2�� I.(e,"1 TELEPHONE NUMBER OF FOOD ESTABLISHMENT: TOTAL NUMBER OF BATHROOMS: Z WELL WATER: YES NO ... (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: V SEASONAL: DATES OF OPERATION: / / TO NUMBER OF SEATS: INSIDE: 4-9 'OUTSIDE: d TOTAL: SEATING: MUST OBTAIN A COMMON VICTUALLER'S LICENSE FROM LICENSING DIV. ***OUTSIDE DINING REMINDER*** OUTSIDE DINING MUST BE APPROVED BY THE HEALTH DIV.AND LICENSING AND MEET OUTSIDE DINING REQUIREMENTS. IS WAIT STAFF PROVIDED FOR OUTSIDE DINING? IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S)? TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW) V FOOD SERVICE RETAIL FOOD-ONLY required for TCS foods(foods requiring refrigeration/freezer) BED &BREAKFAST CONTINENTAL BREAKFAST COTTAGE FOOD INDUSTRY(formerly residential kitchen) MOBILE FOOD FROZEN DAIRY DESSERT MACHINES ... (MONTHLY LAB ANALYSIS REQUIRED) CATERING ... (CATERING NOTICE REQUIRED BEFORE EVENT(SEE PAGE#2) TOBACCO SALES ... (ANNUAL TOBACCO SALES APPLICATION REQUIRED) *** SEASONAL, MOBILE &NEW FOOD ONLY*** REOUIRED TO CALL HEALTH DIV.FOR INSPECTION PRIOR TO PERMIT BEING ISSUED QAApplication FormsTOODAPPREV2018.doc J PLEASE CALL 508-862-4644 OWNER INFORMATION: FULL NAME OF APPLICANT S L/i'D es tc t l Poles SOLE OWNER: /NO " -� OWNER PHONE# -(08 8S84 ADDRESS_ G�' CORPORATE OWNER: FEDERAL ID NO. : ' CORPORATE ADDRESS: PERSON IN CHARGE OF DAILY OPERATIONS: S'f �ns . ,I�Prla 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. s l����/�C� o��f�e S 021 13 1 1. Li ju d /o / 2y Z( 2. IC-It, o Ckpik, °Z/ 2-6 SIGNATURE OF APPLICANT DATE ***FOOD POLICY INFORMATION*** SEASONAL FOOD SERVICE:All seasonal food establishments,including mobile trucks must be inspected by the Health Div. prior to opening!! Please call Health Div. at 508-862-4644 to schedule your inspection. Please call at least(7)days in advance. FROZEN DAIRY DESSERTS: Frozen desserts must be tested by a State Certified lab prior to opening and monthly thereafter, with sample results submitted to the Health Div. Failure to do so will result in the suspension or revocation of your Frozen Dessert Permit until the above terms are met. CATERING POLICY: Anyone who caters within the Town of Barnstable must notify theTown by fax or mail prior to catering event. You must complete a catering notice found at http://www.townofbarnstable.us/healthdivision/applications.asp. OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. TOBACCO ESTABLISHMENTS: All tobacco establishments must complete an Application for Tobacco Sales Permit and Employee Signature Form. NOTICE: Permits run annually from January 1 st to Dec. 3 1"each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN 4 THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC 1st. Q:\Application FormsTOODAPPREV2018.doc oFTHE ror TOWN OF BARNSTABLE HEALTH INSPECTOR's Establishment Name: \�? ?��. Date: %�� Page: of 4 OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30 A.M. enansrneLe. 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified MARS HYANNIS,MA 02601 - MON.-FRI. No Reference R-Red Item PLEASE PRINT CLEARLY '`bp,EOMP�a FOOD ESTABLISHMENT INSPECTION REPORT 506-862 M1644 Dat e o I ec i Name o Roui Address Risk p wection If Level Retail PrevibuSpection Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness 1 Caterer General Complaint Aj Person in Charge(PIC) Time Bed&Breakfast HACCP Other In: Inspector V Out: _ i Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. 8� 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 C 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 Ica ❑ 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 / ❑ ❑ 9 11.Good Hygienic Practices 22.Posting of Consumer Advisories Q� 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 s Non-critical(N)violations must be corrected immediately or t 1 Overall Rating within 90 days as determined by the Board of Health. luntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction: Based on an inspection today,t e items o checked indicate violations of 105 CMR 590.000/Federal Food Code. ElEmbar 9 ❑ 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. qui ment and Utensils. (FC-4 590.005 B=One critical violation and less than 4non-critical violations 9 P )( ) 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 Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. IfVI 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than 9non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violations observed,7 to anon-critical violations. If 1 critical refrigeration. within 10 days of receipt of this order. violation,4 to 8non-critical violations=C. 29.Special Requirements (590.009) y P 30.Other DATE OF RE-INSPECTION: In pect 's I I i 31.Dumpster screened from public view I 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 Y N Dumpster Screen? 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 590.004(F) EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 2 590.003(C) Responsibility of the Person-in-Charge to Other* g7-102.11 Common Name-Working Containers* 3-501.16(A) Hot PHFs Maintained At or Above 140°F* Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F* 7-201.11 Separation-Storage* Applicants* 3-302.11(A) Food Protection* 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* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Rrated or of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated ( ) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual 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 HermeticallySealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* P 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIMEITEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. Ug Proper Cooking Temperatures for PHFs' CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11 A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of E s-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System* gg Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Ep cti-1112001 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell She//f(sh 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 Stuffing Containing Fish,Meat,Poultry or 590.009(A)-( ) Vio lations olations of Section 590.009(A)-(D)in cater- Chemical* Sources* Ratites-165°F 15 sec* ing,mobile food,temporary and residential 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodbome illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special Requirements. 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES ■ 3-301.12 Preventing Contamination When Tasting* 3-403.11 C Commercially Processed RTE Food-140°F* (Blue Items 23.30) 3-202.15 Package Integrity ( ) Y Critical and non-critical violations,which do not relate to the foodbome * 12 Prevention of Contamination from Hands 3-403.11E Remaining Unsliced Portions of Beef Roasts* 3-101.11 Food Safe and Unadulterated ( ) g illness interventions and risk factors listed above,can be found in the g Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 1 g Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 3-202.18 Shellstock Identification* 13 Handwashing Facilities 3-501.14(A) Cooling Cooked PHFs from 140°F to 70°F 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70'F to 41°F/45°F Item Good Retail Practices FC 590.000 Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 * 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3 402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients' Supplied with Soap and hand Drying Devices 27. Physical Facility 7 Conformance with Approved Procedures 1 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. F. r TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: \ 0 1 � �J 1 �i _� Date: lIl /l Page: of .� $ OFFICE HOURS P ° PUBLIC HEALTH DIVISION 8:00-9:30A.M. annNsrneLe. - 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified HYANNIS,MA 02601 - MON.-FRI.-862-4644 No Reference R-Red Item PLEASE PRINT CLEARLY FOOD ESTABLISHMENT INSP CTION REPORT 508 Name Date 1 D Tyne of Type of Inspection _ Operation(sl Routine Address Risk Food Service Re-inspection Level Retail Previous Inspection OL Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP WIN Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) Time Bed 8 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) ❑ FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ` ) ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating ❑6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑20.Time As a Public Health Control ❑8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑9.Food Contact Surfaces Cleaning and Sanitizing ❑21.Food and Food Preparation for H i ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: ❑ Yes Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction:Based on an inspection today,the items ® Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. B=One critical violation and less than Orion-critical violations re 9 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If Seriously Critical Violation=F is scored automatically la hot C=2 critical violations and less than non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must violations observed,7 to anon-cri 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address non-critical violations. If 1 critical refrigeration. 29.Special Requirements (590.009) within 10 days of receipt of this order. violation,4 to 8 on-critical violations=C. 30.Other DATE OF RE-INSPECTION: Inspector s ature P1 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PI ' Signatu /t PHU 11 Self Service Wait Service Provided Grease Trap Size Variance Letter Posted _Y_N C drA/x� f Dumpster Screen? Y N Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs Cooked and RTE Foods.* 19 PHF Hot and Cold Holding 2-103.11 Person-in-Charge Duties 3-302.14 Protection from Unapproved Additives* Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or.Below 41 EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers*7-102.11 Common Name-Working Containers 590.004(F) * 2 590.003(C) Responsibility of the Person-in-Charge to Other* * 3-501.16(A) Hot PHFs Maintained At or Above 140°F Require Reporting by Food Employees and Contamination from the Environment 3-50116(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 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 7-202.11 Restriction-Presence and Use* 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.004 11 Variance Re uirements 590.003(G) Reporting by Person in Charge * 3-304.11 Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions* ( ) q Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and ReserAdulterated for of Food* 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition ofAdulterated or Contaminated g ( ) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources g Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004 A-B Compliance with Food Law* * 3-801.11(D) Raw or Partially Cooked Animal Food and ( ) P 4-501.111 Manual Wazewashing-Ho[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 Wazewashing-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 1 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs - CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* I Concentration and Hardness* 3-401.11A(l)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of E Equipment s-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System* * Eggs Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* eff cn-innom 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* ' S90.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* 3-302.13 Pasteurized Eggs Substitute for Raw Shell She/iflsh 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 Stuffing Containing Fish,Meat,Poultry or 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- Chemical* * 10 Ratites-165°F 15 sec* in mobile food,temporary and residential Sources Proper,Adequate Handwashing g' P Game and Wild Mushrooms Approved By * 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Regulatory Authority 2-301.11 Clean Condition-Hands and Arms 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* 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 * 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special 3-201.17 Game Animals Requirements. 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES . 3-202.15 Package Integrity* 3-301.12 Preventing Contamination When Tasting* 3-403.11(C) Commercially Processed RTE Food-140°F* (Blue Items 23-30) 12 Prevention of Contamination from Hands * Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* 3-403.11(E) Remaining Unsliced Portions of Beef Roasts illness interventions and risk factors listed above,can be found in the 8 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 * 13 Handwashing Facilities 3-501.14 A 3-202.18 Shellstock Identification ( ) Cooling Cooked and Fr from 140°F to /45 Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°R to 41°F/45°F Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 * 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 008 HACCP Plans 6-301.12 Hand Drying Provision 29. Special Requirements 1.009 3-502.11 Specialized Processing Methods* 30. Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S.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; Subs - - Cape Cod's Favorite Subs &wraps include: lettuce, tomatoes, onions, pickles &cheese 'Clubs Add small large .(........wrap Includes lettuce, tomato bacon and mayo on white toast with fries Pizza Restaurant. Olives...................................... .50.................... .80 .. ........ .80 gHam& Cheese................7.65 drilled Chicken.........7.65 ' Now Under Family Ownership Mushrooms............................ .95....................1.50 t........ 1.50 Roast Beef.. 7.65 Barbecue Chicken 7.65 Extra Cheese.......................... .95....................1.50..... ........ 1.50 Turkey .......: .......:.7.65 Cheeseburger...........7.65 0 0 Bacon..................................... .95....................1.50 E........ 1.50 Specialty VI/rapS Veggie...................................5.15 ................6.25..............6.25 # Caesar................. 7.65 Cheese, lettuce, tomatoes,pickles, onions,peppers, mushrooms, olives. ' Turkey Cobbler............. ...................7.65 ............................. Italian....................................5.65 .....6.75.....:........6.75 """""' Turkey, stuffing, cranberry sauce, lettuce, tomatoes and mayo. Ham and Cheese..................5.65 ................6.75 ....i ......6.75 Meatball...........:....................5.65 ................6.75 Barnstable Barbecue ............7.65 �........6.75 Roast Beef or chicken,provolone,onion and barbecue sauce Turkey ...................................5.99 ................6.99.....1 ......6.99 The Greek...........................................................=t ....... Turkey Cobbler......................6.75 7.75.....!........7.75 • r Grilled chicken, feta, lettuce, tomato and Greek dressing Turkey,stuffing, cranberry sauce, lettuce, tomatoes and mayo. Roast Beef............................5.99 ................6.99.....!........6.99 Genoa Salami.......................5.65 ................6.75.... ......6.75 Mexican Tuna................. ...5.99 .... 99 ..6.99 Beef Burrito ............................8.25 Seafood.................................5.99 ................6.99.... ......6.99 j Mexican beef, shredded lettuce, tomatoes, cheese. Topped with l Homemade Chicken Salad 5.99 "' 6.99 6.99 ""°""""' olives and melted cheese, served • • Steak and Cheese................5.99 ................6.99..............6.99 w/tortilla chips, salsa and sour cream. Pastrami................................5.99 ................6.99..............6.99 Chicken Quesadilla 7.25 Linguica ...5.65 ... 6.75 6.75 ................ "' """""" """"""" with tortilla chips, salsa and sour cream. Sausage with sauce.............5.65 ................6.75..............6.75 Fenway Special 5.65 6.75 6.75 Nachos Supreme....................7.25 .................... ................ .............. Italian Sausage, grilled onions,peppers and cheese. Mexican _ beef topped with melted ' WEDELNEM193Chicken Parmesan...............6.35 .:..............7.35..............7.35 Icheese, lettuce, tomatoes and black olives. - Fried Haddock Sub c Chicken Ranch.....................6.50 ................7.50.... 54 .....7.50 Kids Menu .:.. Chicken cutlet, bacon, lettuce, tomatoes and ranch dressing. Popcorn Chicken or Chicken Tenders.............................5.99 • Steak Tip Sub ..........:............6.99 "' 7.99 Includes sweet&sour or barbecue sauce Open 7 Days Grilled Cheese...................3.50 w/french fries .............5.50 BLT....................................... 5.99 ................6.99..............6.99 Ziti w a meatball 5.99 Cheeseburger.......................5.99 6.99...... .......6.99 "" Weekdays: 11 AM-9:30 PM Fresh Grilled Chicken..........5.99 ................6.99...... .......6.99 Weekends: 11 AM-10PM Barbecue Chicken............:...5.99 ................6.99......f.......6.99 Chicken Club Sub ................5.99 ................6.99...... . .....6.99 Buffalo Chicken W18lue Cheese 6.35 ................7.35 ... i .....7.35 +' Gyros..................... , �� .. , Eat In • Take Out Eggplant Sub w/sauce&cheese 5.65 .............. 6.75......'........6.75 NEW! Veal Parmesan............5.919 ................6.99. ......6.99 Delivery orders taken until 30 minutes before closing, $8.50 minimum 1220 Iyanough Road, RTE. 132 • Hyannis, MA ($2.00 delivery charge not included in minimum). Across from the Cape Codder Hotel Prices subject to change without notice. i a Side Orders & Appetizers Specialty Pizzas Pizza Toppings small large small large small large French Fries..........................................2.50........................3.50 Cheese Steak Pizza..............................9.95........................14.99 Cheese..................................................5.99..........................9.99 Spicy Fries w/cheese sauce..................3.50........................4.99 Shaved Steak, onions, peppers One Topping .........................................7.09........................11 99 OnionRings..........................................3.25........................4.25 Chili.............................................. Fried Mushrooms..................................... .........8.99........................13.99 Two Topping..........................................7.89 12.99 Jalapeno Poppers-cheddar........ ............................6.19 Mexican.................................................9.89 14.99 Three Topping.......................................8.69........................13.99 .........................................5.99 Cooked with dhili and cheese then topped with Four Topping.........................................9.29 .....14.99 ................... Loaded Cheese Fries...........................................................7.25 lettuce, tomato, olives and lite cheese Extra Cheese 1.75........................... 2.75 . ....................................... Smothered with melted cheese, bacon bits,served with ranch dip. Greek 9.69 14.99 Slice Cheese 2.50 Pepperoni........3.00 .................................................... ......................... ............................ Mozzarella Sticks.................................5.50 C Fresh spinach, feta, tomato, garlic and olives, Garlic Bread..........................................2.75 with a touch of oregano Available TOp/JIf1g►S: Garlic Bread w/melted cheese ............3.75 Villa Polio ..10.50 .......14.99 Pepperoni Sausage Hamburger . . Meatball NEW! Zucchini Sticks """""""""""li and g" lic """auce Salami Ham Linguica Bacon ........5.50 """"""""" Grilled chicken, broccoli and garlic with alfredo sauce NEW! Broccoli Cheddar Bites 6.99 g Anchovies Green Pepper Broccoli Black Olives "' I Side of Meatballs or Sausage..............3.75 Hawaiian •••••••••••••••••••••••••••••••••••••••••••••••7.89........................12.99 Spinach Eggplant Pineapple Ja/a p e n o Stuffed Quahog3.99 --� Imported ham with chunks of sweet pineapple Feta Mushrooms Tomato O n i o n ••�• • • ••• • • ••••••••••••• • Fresh Garlic *Grilled Chicken *Roasted Peppers ap corn Chicken......... Barbecue or Buffalo Chicken ..............9.19........................15.09 .........................6.99 *Charged as two toppings Cken Tenders-Includes sweet&sour or barbecue sauce..............6.75 Mike's Special ......................................9.99........................15.99 Pasta (/ Boneless Buffalo Tenders 5pc............6.99 7pc...............8.99 Pepperoni, sausage, hamburger, ham, green pepper, onion and mushrooms, olives -anchovies on request All pasta dishes include garlic bread and melted cheese Wings-buffalo or honey buffalo q unless otherwise requested without 8 for 6.99 12 for 9.99 20 for 14.99 Veggie Special (7 toppings).................9.99........................15.99 Green peppers, onion. fresh mushrooms, eggplant, tomato Sauce.................................6.99 Grilled Chicken...............8.49 Soups olives and garlic topped with a dash of oregano Meatballs or Sausage .......8.49 Chili & Cheese................8.49 bowl Meat Lovers 9.99 .15.99 Eggplant Parmesan...........8.49 Shrimp Broccoli Alfredo...11.79 .......................................... ....................... Clam Chowder......................................................................4.99 Pepperoni, sausage, hamburger, ham and linguica Chicken Parmesan............8.99 Three Cheese Baked......8.49 Chili w/melted cheese.......................................................I....4.99 Veal Parmesan...................8.99 Chicken Broccoli Alfredo...9.99 NEW! Chicken Lemon Soup ...3.99 Stephanie's Creation............................9.99........................15.99 �� • • •� �� •� Garlic butter, pepperoni, sausage, bacon, green pepper, Homemade Lasagna.........8.99 Manicotti..........................8.49 Salads mushrooms and olives with a dash of parmesan NEW! Ravioli......................8.49 NEW! Stuffed Shells.......8.99 �mus LUNCH SPECIAL-1 am-3 m Served with pita and choice of dressing: Italian, Lite Italian, Bleu Cheese, NEW. White Spinach Feta....................9.69........................15.09 P Ranch, Fat-Free Raspberry Vinaigrette, Caesar, Greek, Honey Mustard, No sauce spinach, feta cheese and a three cheese blend Chicken Broccoli Alfredo..... 7.19 Parmesan Peppercorn. NEW! Mousaka Pizza...........................9.79........................15.39 Calzones Tossed .. .... ...................................................................5.39 Greek recipe-hamburg, eggplant, marinara sauce and Steak, Roasted Peppers, Buffalo, or Grilled Chicken each counts as two Caesar............................................................................... a three cheese blend ....5.39 _ �� - � � toppings;Chicken Parmesan counts as three toppings ham, turkey, cheese ......................................................7.59 small large N ! Antipasto Italian meats..............................................\7.59 � One Topping .........................................7.09........................11.19 Greek ............................................................7.19 �� Dinners Two Topping. ..................................... .7.89 .......................12.19 Chicken Tender or Buffalo Tender Salad ....7.80 J� All dinners include french fries and coleslaw Three Topping.......................................8.69........................13.29 NEW! Steak Tip Salad .............8.69 Marinated Steak Tips............................................................... 11.79 Four Topping.........................................9.29........................14.39 . NEW! Grilled Shrimp Salad..........................8.69 Fried Haddock ......................................................................... 11.79 Add to any salad..................... ........... add 12.50 Fried Shrimp..................,.......................................................... 11.79 Drinks Chicken Salad, Tuna or Seafood, Grilled Chicken 4-Piece Fried Chicken Dinner................................................:....8.99 Cans.......................................................................................$1.14 4-Piece Honey Buffalo Chicken Dinner......................................8.99 20 oz. Bottles .........................................................................$1.78 BuffaloWings............... .. 8.99 2 Liter......................................................................................$2.85 Desserts - Boneless Buffalo Tenders...............................................:...........8.99 Chocolate Chip Cookie............. 1.49 Chicken Tenders.............................:...........................................8.99 Beer Baklava 1.79 NEW! Popcorn Chicken ......8.99 Miller Lite, Bud or Bud Lite.....................................................$2.75 Chocolate Cake...........2.99 Cherry Cheesecake.........2.50 Marinated Chicken......................................................................8.99 Heineken or Corona...............................................................$3.75 AS. ORSMAPN� No. � THE COMMONWEALTH OF MASSACHUSETTS PUBLIC HEALTH DIVISION - TOWN OF BARNSTABLES MASSACHUSETTS 2pplication for Migossar *pgtem Cou5tructiou 30ermit . Application is hereby made for a Permit to Construct( )or Repair( )an On-site Sewage Disposal System at: j Location Address or Lot No. A-/_ Owner's Name,Address and Tel.No. Ve h��� I� P �- 4 /3cKa Installer's Name,Address,and Tel.No. ,dress and T I No. n �� �✓ T/ A N Type of Building: Dwelling No.of Bedrooms Garbage Grinder( ) Other Type of Building c-e_ No. of Persons Show"4(- ) Ca€et�- ) Other Fixtures Design Flow - gallons per day. Calculated daily flow gallons. Plan Date Number of sheets Revision Date Title Description of Soil Nature of a airs or Alterations(AnsvAer when applicable) 3QOU 10 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 bepfi issued by this Board,of Health . - Sign (3 coo e� '..,— If Date Application Approved by Application Disapproved for the following reasons Permit No. Date Issued 7 - �� g —————————————————— ——————————————————— 4-1 h7 - F THE COMMONWEALTH OF MASSACHUSETTS. j". PUBLIC HEALTH DIVISION -TOWN OF BARNSTABLE., MASSACH.USETT�S 2pplication for �Digogat *pgtem Construction Permit Application;ireby made for a Permit to Construct( )or Repair( )an On-site'Sewage Disposal System at: Location Address or Lot No. r Owner's Name,Address and Tel.No. Installer's Name,Address,and Tel.No. Designer's Name,Address and Tel.No. Type of Building: Dwelling No.of Bedrooms 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 §'- Description of Soil r A Nature of a airs or Alterations(AnsvAer when applicable) 0e-t-� o� ` OUCH l � I Date last inspected: Agreement: /� The undersigne aggree e l'�Ie�onstruction and maintenance of the afore described on-site sewage disposal system �f 3:ps in accordance wilhl:1 e proWisions of Title 5 of the Environmental Code and not to place the system in operation until a Certifi- F,d,ee f Cbm'fJlianceAhas be fi e issued by this Board of Health .� Sign �'� Q�d a•-.v Y Date Application Approved by >Application Disapproved for the following reasons a, �Permit No. `� `7-S� Date Issued �G g THE COMMONWEALTH OF MASSACHUSETTS �� ? PUBLIC HEALTH DIVISION - BARNSTABLE, MASSACHUSETTS r>r. 1' Certificate of°Compliance THIS IS TO CERTIFY,that the On-site Sewage Disposal System installed( )or repaired/replaced( )on /31---) by g� �i�s for .- a - " r_l 5tlHkh constructed in accordance with the provisions of Title 5 and the for Disposal System Construction Permit No. 9 r yam/ dated 9—/o — 9 Use of this system is conditioned on compliance with the provisions set fo low: 40 ..� - , '00 No. / Fee T 0 THE COMMONWEALTH OF MASSACHUSETTS PUBLIC HEALTH DIVISION - BARNSTABLE, MASSACHUSETTS M.5pogar *pgtem Construction Permit Permission is hereby granted to Co�b Coo r S v - r/t 0.dt'Q f' to construct( Orepair( )an On-site Sewage System located at /.)� � .� / a-+I 1 � 06 n ve.vS 6-1 3o c 3000 4Se!' and as described in the above Applicatio for Disposal System Construction Permit. The applicant recognizes his/her duty to comply with Title 5 and the following local provisions or special conditions. All construction must be completed within two years of the date below. Date: /' �� Approved by ia2n -�r�h� dv�s ,er �^�j r c8 S c T•-G � • /� minis i Liberty Square mall r @ Iyannough Road & Old Route 132 \ 342 �\ GJ.IN ti _-� Ilk- 0CQ r Pvc Q 41,�7 deC� 14• DIG, `x 4' HIGH - !;� - -► }:!'� d _—TIC 1000 GAL.GREASE TRAP 3000 GAL. S'lPTIC TANK - - - - _ � - - - - - - - - - - - - - - - - - - - - - - - - - - "- - - -_ — - - - UTILITY O ---J~-1 -J O p:ROPOSED BUILDING — / c r • EXISTING PARKING � c PROPOSED PARKING I THE FOLLOWING IS/ARE THE BEST IMAGES FROM POOR QUALITY ORIGINALS) I A m /��- C&E DATA • U eC0 Q O U I as .0 y W U w �I^Ct S C ^Ti Yy t p C w Ia> w a> Y H O „ .00 0 0o I; I 3 y C I O °'a a� - o � � b U� \ p C o V� O A O .�U � O N ( cu 3 i /7� mortis � I 9 Libezty Square mall r @ Iyannough Road & Old Route 132 \ �0 l r I� e Pvc CIV/ P • 7 �aa° 6tnj A 7 dcc P r L , F r FA t }r aE,�► ' +� .. L r� :t .' f"f �[ - • «+ 1? - R �. VN k "it 1z IT c"fie',.1_ 4 . f }.'�i 1. �„ • "'.� '� SC S M t ., '�.F. i. a, '^ F ♦ _....�C.. � ` �• \ t:. '' C„i._i�f�•1 '�S ff w�L g f.••aj C r` h ►'1$. N. !�A* 1' 4 LO up IFS + 'a — � ,., r:' q v et. " /"G ' ' (.✓ '"`� ". 1` L .^° `"! ja,�;,,l 1 rb:,k .�'1 �,i Gv 11 m ,:, STC `4 t f . .j OWNER. ALLAN• JONES - '; BARNSTABLE , MASS. �L 41 ..► , LAND COURT CERTIFIED qLE 26212 - �- - : -< . . w� r _ ..:•�. 1 - -, ; ; ,:�� .. :� • • . �� ,� 800K 20 r PAGE 32 `11 j ' >v. .a tea. �• A�,.a:t `\ ,� \ �� J i 1 } � 1 CS ` . SP ILA. f Fir,- i 1'3'•p �� _4 � :�, I. l_EAC.gi-AG PITS " 1 '� � ALL D !�tG .� SAME AS P T "'_ (-_a. T. A } EX,C"' P' 1N1�aET �i Jet 9 �," , f;.' LN ►�' . o "t'- LEAt' �-jtt••i � � ' � P�T P� � F � LAGEs� J�cG.Afvt�.E W Y� ?JlA i ., �+e": T u�tvc:t..� QMS , iz,4c J0R' ;.c NITN , r' ►tyvER? OJT) - 7 =G"' K\A•7-1A �-10I v T CON ._. F:.trzrJt� - -� .17LE-7 ; i]!S-r;;, )T,Of4 P � G.�. nez Rt:INF, c.���cr� eov:d� f 'u . co�►ix •eov asJX �. :� ;��`., .�s :� � r 'Yti + , �.7T- Dt3—to ��C E� AL., A. i' 4O -- — -� - -_ ._ � -- 1 .. - - - - � r ` ,n, . , .,�•�� c=is �`'� 1-=- ! p.�` � •. ��+=� ' •_ �-•�A�1 � �i �.J ��P ' :a.. ,c ! f f 4, SE✓P,Tt(. �Rti � i�7 �E �''. GALL CkIPA CTY 1'c� J► ALA Q �' �Iv cr W I?4' '.�t€� p i`}ti.: �.'�?� .k►-� � �'1"1S , .1 , s o2. 'Q0 A A A r P z:.�A =�, T5`� T N. � C A'T�'E�1TIt�N �.�vc TG to V'E � 1NLC T c.X . �1J `�. jANAITAZY r ✓-+ v Your attention is calleei to provisions co t inet! 'n !et- ' - �_`._. . �i�1 N G LE fi G_ � t '*1 G PVT ��t l� �E P� t G T A i:�� � J �i"cS .7 � .or charges in this plan. _ (t -9t �` G� C.•. i . '�E Vv� t•�'- `:4�. �• �! Q � �!�' 1 ►J. /�� `�..�NC�W �l • , t y *t�. 11 V V U J `1 k ( `� tJ y L n {p r 1 w �: �`J L: 1 \�.. !M ML _,. i G \ r : _ _ RovtD' 4 t�1 L w1 300o tyJ4,.. T }( A fC ,t , ,�„ ' :�i 1.. � �? b 9, F ` �0¢1IS, tNC et' f. `<<r•. r� ``'' �hy 1_+ a� t D G D L ♦V ! `I C i O r b ( w 1 rl T 1 C? 41 7 G � � F � - P I P Z-5 ,A vPk0 c• 1 p —; -, r� Mass. Dep�:r,me�t of Pubhc Health Y --_ — � f or�mej� al _ Divisi o � t Health ate o SE•�-� ;off A- �. TENNIS OF CAPE -COD ROUTE 132 • BARNSTABLE , MASS . SUB SURFACE SEWAGE DISPOSAL R. FAELTFN v, No.8332 0 4 E DG A R R. IRA E LT E N , P. E. • �9�FGrsTFP�.�4� `Frs ::` � ;•� CONSULTING ENGINEER YARMOUTH PORT . MASS., 02675 a , i f :77 ........... Uq ' 15 X- 1 , • i 1 � f Ili! , 41I , , { ..r ( ail 1 AN , I . , � n ' , f ! , �. i 77) i i j , IIt I fir.;. 3� t © �. , , , 301 r�l �N bi ca r� A�r� o rk _.. 0-4]IN 1 q { i 1 o?�N : 3 x D �3 t� -� l ►RS r I ; r l _!y _ _� .. Coble- 8 1 _ . . 3 G ' kL, , IF tl „ i 3 �v �N '