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HomeMy WebLinkAboutBREAD & ROSES BOOKSTORE CAFE - FOOD Bread & Roses Bookstore Cafe 302 Main Street,HY 39-7-045 , FORMERLY: RISTORANTE MILANESE + � Town of Barnstable BOARD OF HEALTH John T. Norman Board of Health Donald A.Gaudagnoli,M.D. o,� `sr�6ie, 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: 878 Issue Date: 01/01/2022 DBA: BREAD & ROSES OWNER: BREAD & ROSES BOOKSHOP & CAFE Location of Establishment: 302 MAIN STREET HYANNIS„ MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 15 OutdoorSeating: 0 Total Seating: 15 FEES FOOD SERVICE ESTABLISHMENT: $250.00 YEAR. 2022 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2022 B&B- FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE- FOOD: MOBILE- ICE CREAM: FROZEN DESSERT: Thomas A. McKean, RS, CHO, Health Agent FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: MUST POST VARIANCE LETTER. Variance to use a grease recovery device (GRD) which the dishwasher shall also be connected to. The menu is restricted to 2-page menu dated March 30,' 2016. A daily log shall be kept of recorded regular cleaning and maintenance. Log shall list the amount of grease removed and date cleaned/maintained. For Office Initials. Town of Barnstable Amt Pd$, I BARNSTAB M Inspectional Services n a Public Health Division Check# 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 'L ti z 1 NEW OWNERSHIP RENEWAL NAME OF FOOD ESTABLISHMENT: �f++-c� I`Dt--5 �e�aS\,gp until C 6 � IIIf J ADDRESS OF FOOD ESTABLISHMENT: �(�Z P1a�. St. F YAAA7 s i"�4 oizo 1 MAILING ADDRESS(IF DIFFERENT FROM _ ABOVE): 10 L4A TIJ- Sundw�(,L r1jq 82-561 E-MAIL ADDRESS: In(A t 1�U✓1 t W��OQ COM ; in f1tip rn 4,AP,rSG�lwa Gam. corms, TELEPHONE NUMBER OF FOOD ESTABLISHMENT: U 410 TOTAL NUMBER OF BATHROOMS:I— WELL WATER:YES NO__,/...(ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: SEASONAL: DATES OF OPERATION: / / TO NUMBER OF SEATS: INSIDE: OUTSIDE: 0 TOTAL: 3-4- 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:WpplicationForms\FOODAPP2020.doc �^ n I - OWNER INFORMATION: FULL NAME OF APPLICANT l SOLE OWNER: '1 /NO OWNER PHONE # C6, ) 3 Y 6 q ADDRESS 10 LAI(I �c)`• SaAJLAI c•, MA 0;?-5-".3 CORPORATE OWNER: kll1l CORPORATE ADDRESS: PERSON IN CHARGE OF DAILY OPERATIONS: 14wn 464 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. l 0 2r'+ ,rn w t ar / L / 167 24. 1. L/\Gf j �1\nG11(rN l b / 2-a 2. i" wi Jyotrc. Ig / 1` / l6LG 1.03.E NATURE 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 de 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.towiiotbarnstable.us/itealthdivision/applic itions.asp. OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. NOTICE: Permits run annually from January 1 st to Dec.31"each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC Ist. Q:\Application Forms\FOODAPP REV3-2019.doc Town of Barnstable BOARD OF HEALTH b John T.Norman Donald A.Gauda noli Board of Health g ,M.D. BAWg8rA6LF- F.P.(Thomas)Lee aa 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, 3056, 146, 189 and 189A; Chapter 111, Sections 5 and 127A, a permit is hereby granted to: Permit No: 878 Issue Date: 11/19/2021 DBA: BREAD & ROSES OWNER: BREAD & ROSES BOOKSHOP & CAFE Location of Establishment: 302 MAIN STREET HYANNIS MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 15 OutdoorSeating: 0 Total Seating: 15 FEES FOOD SERVICE ESTABLISHMENT: $250.00 YEAR. 2022 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2022 B&B- FULL BREAKFAST: CONTINENTAL BREAKFAST: - - MOBILE- FOOD: MOBILE-ICE CREAM: G�� FROZEN DESSERT: Thomas A. McKean, RS, CHO, Health Agent FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: r - rnAn - U?- oqs sewer For Office Use Only: Initials: Town of Barnstable ?, Date Paid � Amt�d$ ✓�`��' aA,szAH Inspectional Services r, /—SLY - � Public Health Division check# T FD MAt 7hoinas McKeih, Director ' 200 Main Street,Hyannis,NM 02601 ^ j= Office: 508-862-4644 Fax: 508-790-6304 APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE Z' NEW OWNERSHIP—Z RENEWAL NAME OF FOOD ESTABLISHMENT: jtctA.t-ZOW3 ADDRESS OF FOOD ESTABLISHMENT: MU i n '. �� C[/!A�'S �A ,,�� MAILING ADDRESS(IF DIFFERENT FROM ABOVE): E-MAIL ADDRESS: ACAALAOI& (Q WX,('04,-coinnaA+an • r 1�r�5['�'1 te(' a laUl TELEPHONE NUMBER OF FOOD ESTABLISHMENT: TOTAL NUMBER OF BATHROOMS: Z, WELL WATER: YES NO—je!" ...(ANNUAL WATER-ANALYSIS REQUIRED) ANNUAL: SEASONAL: DATES OF OPERATION:_L/)5 /21 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 Q1Application FormsWOODAPP REV3-2019.doc OWNER INFORMATION: I r FULL NAME OF APPLICANT SOLE OWNER:(YENO OWNER PHONE # rj � -7,q�- I t 6�t ADDRESS d sakawicoo2sb3 CORPORATE OWNER: -CORPORATE ADDRESS: PERSON IN CHARGE OF DAILY OPERATIONS: ��JCS W✓ , 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 L 2. la L j 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 htt2://www.townofbarnstable.us/healthdivision/applic itions.ast). OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. NOTICE: Permits run annually from January I st to Dec.31"each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC 1st. Q:\Application FonnsTOODAPP REV3-2019.doc Bread+Roses Floorplen I July 20,2021 46' 173" DW ®® ` Merch Hot Prep ®® Table Extra. Seatlngj Storage MereA lfble 6� Cold Prep trim Y A 0? v, r arr err TOG0 116'10"41Frid iv 10'11" t° Order Station March order Table Pick fv c Up Coffee Equipment/Bar o ``6L� ^• CA a" f SITE PLAN REVIEW STAFF MEETING Scheduled for 2:00 — 4:00 May 11, 2021 Planning & Development Department 200 Main Street, Hyannis, MA INFORMAL AGENDA 2 � SPR 031-21 Bread and Roses Bookstore and Restaurant 302 Main Street, Hyannis Map/Parcel: 327/095 Zoning: HVB/AP Proposal: Operation of a bookstore, fair trade coffee shop and vegan cafe; indoor and outdoor seating. ***Continued from 4/27/2021*** T:10-SITE PLAN REVIEW1302 Main Street, Hyannis SPR 035-21 Hyannisport Club Inc. 2 Irving Ave., Hyannisport Map/Parcel: 266/031 Zoning: IRB ,RF-1/WP Proposal: Construction of an outdoor seating area and fire pit inclusive of 72 seats. T:10-SITE PLAN REVIEWI2 Irving Ave, Hyannisport SPR 036-21 Charles Pisacano 182 Sea Street, Hyannis Map/Parcel: 307/193 Zoning: RB/AP Proposal: Existing !buildings #'s 7, 8 and 9 are studio apartments. Applicant wishes to add a second floor and create 1 bedroom apartments in each. T:10-SITE PLAN REVIEW1182 Sea Street, Hyannis SPR 037-21 Jensen Landscapes 340 & 353 Willow Street, West Barnstable Map/Parcel: 131/026 & 032 Zoning: RF/AP Proposal: Applicant has a wholesale landscaping business; no customers. Seeking agricultural exemption and business certificate. T:10-SITE PLAN REVIEM340 & 353 Willow St., West Barnstable ' 1 r i -SPR 038-21 Knell Family Irrigation 1330 Main Street, Osterville Map/Parcel: 119/079/002 Zoning: RC, BA/WP Proposal: Applicant to lease unit#1 for trailers and supplies for irrigation business. There will be a small office space; the public will not be at the unit. There are no hazardous materials at the unit. T:10-SITE PLAN REVIEM1330 Main St., Osterville SPR 039-21 Home Depot 65 Independence Dr., Hyannis Map/Parcel: 295/015/x01 Zoning: B, IND/GP Proposal: Applicant is proposing temporary modifications to on-site parking during construction. T:10-SITE PLAN REVIEM65 Independence Dr., Hyannis Join Zoom Meeting: hops://zoom.us/j/3301000010?pwd=ZDFNZi9gOHFLd3RjcnNVUGwrZzVhZz09 Meeting ID: 330 100 0010 Passcode: MGL143 2 I Bellaire, Dianna From: Crocker, Sharon Sent: Wednesday, August 18, 2021 12:45 PM To: Bellaire, Dianna Subject: FW: New Food - Bread and Roses Bookstore and Cafe, 302 Main St Hy PS: He has an engineer working on design of grease trap and will be installing. Sharon Crocker Office Manager Town of Barnstable—Health 508-862-4739 The information contained in tl.r.is electronic transmission("e-naail."),including any attachment(the"Information"),may be confidential or otherwise exempt from disclosure.It is for the addressee only.Tliis Information may be privileged and confidential work product or a privileged and confider ial.communication.`C`he.inforrr7ation rnav also be deliberative ar�d pre decisional ire iaatur:e..,�s such,it is for internal use only.The Information may not be disclosed without the prior written consent of the Director of Public Ilealth 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 riot copy or forward it.'Thank you for your cooperation. From: Crocker, Sharon Sent: Wednesday, August 18, 2021 12:44 PM To: Bellaire, Dianna Subject: New Food - Bread and Roses Bookstore and Cafe, 302 Main St Hy Hi Dianna, New owner stopped in, dropped application, pmt($250+100 new=$350) , spoke to Marybeth and gave floor plan to her(and copy for you). They are working on menu. Will email SS and AA w/ menu. The prior restaurant(Casa Peru and Aztex City) must have gotten deleted in error—couldn't see it in Food db. Payment is in your box—to be entered. He is very excited about business.—sounds good. Thank you. Sharon Sharon Crocker Office Manager Town of Barnstable—Health 508-862-4739 The information contained in this electronic transmission("e.mail"),including any attachment(the"Information"),may be confidential or otherwise exempt front disclosure. It is for:the addressee only.'fh.is Information 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.The Information may n,ot be disclosed without the prior written consent of the Director of Public Health and/or the 1 oFi"E*okti TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: J Date: ► ge: of . p o _ OFFICE HOURS _ ,. PUBLIC HEALTH DIVISION 8:00-9:30A.M. BARNSTABLE. ` 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.-FRS. No Reference R-Red Item PLEASE PRINT CLEARLY prEO MAC° 508-862-4644 FOOD ESTABLISHMENT INSPECTION REPORT AA Name ,^,;` Date a of Type of Inspection Address • -�-/ Risk ood Servn Re-inspection Leve < c ion �- Telephone Residential Kitchen Date: ZAt =I 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: Ala- 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 l 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 12 ❑ 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 AA1 Ae 11.1 ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) i ❑ 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 L�oy� Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations !t Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Actio Required: ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or Overall Rating 9I within 90 days as determined by the Board of Health. 1� �� O ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction: Based on an ins ection today,the items ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This.report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food B=One critical violation and less than o 6 non-critical violations 9 � 26.Water,Plumbingand Waste if no critical violations observed,4 to 6von-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot (FC-5)(590.006) establishment permit and cessation of food establishment operations. If C=2 critical violations and less than 9 non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violations observed,7 to anon-critical violations. If 1 critical refrigeration. within 10 days of receipt of this order. violation,4 to 8 non critical violations=C. w 29.Special Requirements (590.009) y p 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: 31.Dumpster screened from public view r' Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N r f� - A #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Sig to P'nt: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N lary Dumpster Screen? YN �� 4^�-•--•_.s._ -....,t.r -.+.c• .-...--•._,...,:� '...�.-.-.•y�,-f"-..._.v"++,...,,--..r•_.-.- �:J�.r...r_-....--_.r+y^+.•.�_..�_.._ �.......a._.r,.�� ... � _ °.-. ..- �,r ��...- ._..�_-^-•°..- x r*. .-.. ,._d.r-, . __ z. .. - . _ _ ;�.....�;-.... ., a. --�`., _ __ _.... .. � - 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) I 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 1 g 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* 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 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 3-302.11(A) Food Protection 7-202.11 Separation-Storage* Time as a Public Health Control Applicants* * 20 7-202.11 Restriction-Presence and Use* 590.003(F) Responsibility of A Food Employee or An 3-501.19 Time as a Public Health Control* 3-302,15 Washing Fruits and Vegetables Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.004(11) Variance Requirements 3-304.11 Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions* 590.003(G) Reporting by Person in Charge* Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Rrated or of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated ( ) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004A-B Compliance with Food Law* * 3-801.11(D) Raw or Partially Cooked Animal Food and ( ) P * 4-501.111 Manual Wazewashing-Hot Water 7.206.12 Roden[Bait Stations 3-201.12 Food in a Hermetically Sealed Container Sanitization Temperatures 7-206.13 Tracking Powders,Pest Control and Raw Seed Sprouts Not Served* 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY Concentration and Hardness* 22 3-603.11 Consumer Advisory Posted for Consumption of 3-202.16 Ice Made From Potable Drinking Water* 3-401.11A(1)(2) Eggs-155°F 15 sec Animal Foods That are Raw,Undercooked or 5-101.11 DrinkingWater from an Approved S stem* 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145`F 15 sec* PP Y -. Not Otherwise Processed to Eliminate Equipment* 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Effective uuzoot 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) I 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 590.009(A)-(D)in cater- - * - Ratites-165°F 15 sec* in mobile food,temporary and residential Sources g° P 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* the appropriate sections above if related to Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave 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) 3-202.15 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 g Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 1$ Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 13 Handwashing Facilities 3-501.14 A CoolingCooked PHFs from 140°F to 70°F 3-202.18 Shellstock Identification ( ) Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 Tags/Records:Fish Products P 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 .006 590.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. 1 Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 129. 1 Special Requirements 009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 1 Reduced-Oxygen Packaging Criteria* 8-103.12 1 Conformance with Approved Procedures* S:590Formback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. Fig TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: Date:'u/ O . age: of OFFICE HOURS . ice PUBLIC HEALTH DIVISION 8:00-9:30A.M. BARNSTABLE. r 200 MAIN STREET 3:30-a:3o P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified A M67 �0� HYANNIS,MA 02601 soe-s2-aRI.saa No Reference R-Red Item PLEASE PRINT CLEARLY 'ED MA�p FOOD ESTABLISHMENT INSP CTION REPORT i Name Dat a of Type of Inspection s Ro Addres Risk Food Service re-inspection Level Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness Caterer nera Complai ~~ Person in Charge(PIC) Time Bed&Breakfast H In: Other Inspector Out: Ali� ` 1/° Each violation checked re uires an explanation on the narrative page(s)and a citation of specific provision(s)v 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 �A,"! AA A "o- �. 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 ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ��- ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑20.Time As a Public Health Control ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or Overall Rating �\ within 90 days as determined by the Board of Health. © ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction:Based on an inspection today,the items Embargo Emergency Closure ❑ Voluntary Disposal Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.E ui me t and Utensils 6=One critical violation and less than 4pon-critical violations 9 q p (FC-4)(590.005) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If C=2 critical violations and less than 9 non-critical. If no critical water,sewage 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must back-up,infestation of rodents or insects,or lack of ( )( ) be in writing and submitted to the Board of Health at the above address violations observed,7 to anon-critical violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials FC-7 590.008 g violation,4 to 8pon-critical violations=C. 29.Special Requirements (590.009) within 10 days of receipt of this order. 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: 31.Dumpster screened from public view (-!5 Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N e #Seats Observed Frozen Dessert Machines: Outside Dining Y N IC' Si at re Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen? Y N vA, I 14CI A, 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 2-103.1-1 � Person-in-Ghazge�Duties - - 3-302.14 Protection from Unapproved Additives Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F 590.004(F)- * • - . 'EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* * 2 590.003(C) Responsibility of the Person-in-Charge to Other* 3-501.16(A) Hot PHFs Maintained At or Above 140°F 7-102.11 Common Name-Working Containers* + 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 Variance Requirements 3-304.11 Food Contact with Equipment and Utensils* 11 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* r + 7-204:11 Sanitizers,Criteria-Chemicals* ..-REQUIREMENTS FOR - _ 3-306.14(A)(B)Returned Food and Reated or of Food* 7.204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions g ( ) Disposition of Adulterated or Contaminated Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources * 3-801.11(B) Use of Pasteurized Eggs* 9 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria 590.004 A-B Compliance with Food Law* * 3-801.11(D) Raw or Partially Cooked Animal Food and ( ) 4 501.111 -Mari al Waz washin H t Water 7.206.12 Rodent Bait Stations u Ware washing o * * Raw Seed Sprouts Not Served 3-201.12 Food in a Hermetically Sealed Container Sanitization Temperatures* 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* - - 4-501.112 `- Mechanical Warewashin`g-Ho[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 1 *, Concentration and Hardness* 22 3-603.11 Consumer Advisory Posted for Consumption of - 3-202.16 Ice Made From Potable Drinking Water 3-401.11A(1)(2) Eggs-I55°F 15 sec a Raw,Undercooked or * 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Animal Foods That are ,U o 5-101:11 Drinking Water from an Approved System* gg g - PP y T Equipment* - Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Ef"°°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 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* - 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 929-Special Requirements. 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3-403.11(C) Commercially Processed RTE Food-140°F* (Blue Items 23-30) 3-202.15 Package Integrity Y Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 13 Handwashing Facilities 3-501.14 A CoolingCooked PHFs from 140°F to 70°F 3-203.18 Shellstock Identification ( ) Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 3-402.11 Parasite Destruction* 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 * 5-205.11 Accessibility,Operation and Maintenance Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 129. 1 Special Requirements 1.009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Fonnback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. P`oFIlarottio TOWN OF BARNSTABLE HEALTH INSPECTOR's Establishment Name: Date: e. of OFFICE HOURS / PUBLIC HEALTH DIVISION 8:00-9:30A.M. BARE. 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified .659. `0� HYANNIS, MA 02601 MON.-FRI. NO Reference R Red Item PLEASE PRINT CLEARLY �prFO MA�> 508-862-4644 FOOD ESTABLISHMENT INSPECT ON REPORT Name Dat a of \ Type of Inspection to s Ro a -� Address Risk ood Service inspectionry Level nspection Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Suspec Caterer m lain Person in Charge(PIC) Time Bed&Breakfast 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 l Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ 00 Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ , FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑ 20.Time As a Public Health Control ❑ 8,Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or within 90 days as determined b the Board of Health. Overall Rating y y ❑ 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 checked indicate violations of 105 CMR 590.000/Federal Food Code. ❑ 9 ❑ 9 y ❑ rY P ❑ 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 suspension or revocation of the food B-One critical violation and less than 6n violations if no critical violations observed,4 too 6non-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 non-critical. . critical water,sewage back-up,infestation of rodents or insects,or lack of violations observed 7 to 8non-critical violations. Iff 1 critical refrigeration. 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address 9 within 10 days of receipt of this order. violation,4 to 8 non-critical violations=C. w 29.Special Requirements (590.009) y P 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: 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 nature Pri Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen? Y N Violations related to Foodborne Illness t' Violations Related to Foodborne Illness Interventions r 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* F 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 Unappr`oved'Additives Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At of 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* * 3-501.16(A) Hot PHFs Maintained At or Above 140°F Other 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 7-201.11 Separation-Storage* Applicants* - 3-302.11(A) Food Protection* P g 20 7-202.11 Restriction-Presence and Use* Time as a Public Health Control 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 7-203.11 Toxic Containers-Prohibitions* ( ) q 590.003(G)_ Reporting by Person.in Charge*. Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Rrated or of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated � ) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources - 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetical] Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served Y P 7-206.13 Tracking Powders,Pest Control and 3-801.11(C) Unopened Food Package Not Re-Served* 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Wazewashing-Hot Water Monitoring* 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 3-202.16 Ice Made From Potable Drinking Water* CONSUMER ADVISORY Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec dness* 22 3-603.11 Consumer Advisory Posted for Consumption of Animal Foods That are Raw,Undercooked or 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* 5-101.11 Drinking Water from an Approved System* gg Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Prinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Eb cnw rnizoor 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 E ui mcnt* 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source q P 3-401.11(R)(11(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-Ho[Water and 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS Stuffing Containing Fish,Meat,Poultry or 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* g g 590.009(A)-(D) Violations of Section temporary and - ide ti cater- * Ratites-165°F IS sec* in mobile food,tern or and residential Sources g, P ar'Y 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodborne illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special Requirements. 5 Receiving/Condition 2 401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165'F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3-403.11 C Commercial] Processed RTE Food-140°F* (Blue Items 23-30) 3-202.15 Package Integrity ( ) Y Critical and non-critical violations,which do not relate to the foodborne * 12 Prevention of Contamination from Hands 3-403.11E Remaining Unsliced Portions of Beef Roasts* 3-101.11 Food Safe and Unadulterated ( ) g illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 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[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 Destruction* 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 CreatioaTemperature 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 129. 1 Special Requirements 1.009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 1 Reduced-Oxygen Packaging Criteria* 8-103.12 1 Conformance with Approved Procedures* S:590Formback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. `oFTr TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: Date age: of _ PUBLIC IEALTH DIVISION OFFICE HOURS8:00-9:30A.M. BARNSTABLE. • 200 MAIN STREET 3:3o-a:3o P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified MASS. }A MON.-FRI. ,639• �0 HYANNIS, MA 02601 5oa-asz asaa No Reference R-Red Item PLEASE PRINT CLEARLY rFO M FOOD ESTABLISHMENT INSPECTION REPORT - Name . Date Vvae of Tvoe of Inspection era io s Routin Address /. Risk ! Ice spection Level a Pre ection Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Suspec IR Caterer eral Complaint Person in Charge(PIC) Time Bed&Breakfast 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) ❑ 14 Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ av", - A�Aalm,�� Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ emi -1 ib,;�h - FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands Vw- F-1 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS s� ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives IV- F-1 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 IV 7 W ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction: Based on an inspection today,the items ❑ Embargo checked indicate violations of 105 CMR 590.000/Federal Food Code. 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 suspension or revocation of the food B=One critical violation and less than 4 non-critical violations 9 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 non-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than 9 non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violations observed,7 to 8 non-critical violations. If 1 critical refrigeration. 29.Special Requirements (590.009) receipt within 10 days of recei t of this order. violation,4 to 8 non-critical violations=C. 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: 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 I a Print: j Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen o Y N Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 14 Food or.Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) tDe�m��nstra tion of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs 590.0 3 Person-in-Chazge 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* 7-102.11 1 Common Name-Working Containers* 3-501.16(A) Hot PHFs Maintained At or Above 140°F Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F* 7-201.11 Separation-Storage* Applicants* 3-302.11(A) Food Protection* P g 20 Time as a Public Health Control _. 590.003(F) Responsibility of A Food Employee or An 3-302.15 7-202.11 Restriction-Presence and Use*Washing Fruits and Vegetables 3-501.19 Time as a Public Health Control* 590.003(G) Reportin Applicant To Report To The Person hi Charge* * 7.202.12 Conditions of Use* 590.004 11 Variance Requirements 3-304.11 Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions* ( ) q g 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 Reated or of Food* 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions g ( ) Disposition of Adulterated or Contaminated Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 . t food and Water From Regulated Sources _ 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* * 3-801.11(D) Raw or Partially Cooked Animal Food and - * 4-501.111 - Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations Raw Seed Sprouts Not Served* 3-201.12 Food in a Hermetically Sealed Container Sanitization Temperatures 7-206.13 Tracking Powders,Pest Control and 3-201.13 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. L16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY *- - Concentration and Hardness* 22 3-603.11 Consumer Advisory Posted for Consumption of 3-202.16 - - Ice Made From Potable Drinking�Vater 3-401.11A(1)(2) Eggs-155°F 15 sec Animal Foods That are Raw,Undercooked or i 5-101.11 Drinking Water from an Approved System* 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Ef cove 1112001 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* R 590.006(B) Water Meets Standards in 310 CM 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 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* g g �' 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- * Ratites-165°F 15 sec* in mobile food,temporary and residential Sources g• P �' 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and wild Mushrooms Approved By _ 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodbome illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 11 -Good Hygienic Practices 17 Reheating for Hot Holding Requirements. radicssho Id be debited under#29-Special 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* - 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PI-IF'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) 3-101.11 Package Integrity ( ) y Critical and non-critical violations,which do not relate to the foodbome * 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* 16 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 3-202.18 Shellstock Identification g 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 1590.000 Tags/Records:s/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 9 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* gr Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 P 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 1 Hand Drying Provision 29. Special Requirements 1 1.009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 1 Conformance with Approved Procedures* S:590Formback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. Or- p.ME rok• TOWN OF BARNSTABLE HEALTH wsPECTOR,s Establishment Name: Date: Page: of 'ti ]i16Sb PUBLIC HEALTH DIVISION OFFICE HOURSa:00-9:30A.M. BARN ABLE. • 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified Ma3q. HYANNIS,MA 02601 MON.-FRI. No Reference R Red Item. PLEASE PRINT CLEARLY '�brFOM FOOD ESTABLISHMENT INSPECTION REPORT soa-as2asaa Lfo ' Name Date Type of Tyoe of Inspection _ AA O Ro C Address Ris ood Service inspeiecti L Level Prewouson Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP YIN Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other Inspector Out: Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. / Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ 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 TIMEITEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑ 20.Time As a Public Health Control ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction: Based 2\nspection ffi today,the items Embargo Emergency Closure Voluntary Disposal checked indicate violations of 105 CMR 590.000/Federal Food Code. ❑ g ❑ 9 y ❑ ry P ❑ 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 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 (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than i non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of ( )( ) be in writing and submitted to the Board of Health at the above address violations observed,7 to anon-critical violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials FC-7 590.008 9 violation,4 to 8non-critical violations=C. 29.Special Requirements (590.009) within 10 days of receipt of this order. 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: 31.Dumpster screened from public view &A!�7 AK&A- 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 ` r~�- Violations related to Foodborne Illness Violations Related to Foodborne Illness*Interventions Interventions and Risk Factors(Red Items 1-22) 1 and Risk Factors(Red Items 1-22) (Cont) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 1 q Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 3-501.15 CoolingMethods for PHFs 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 19 PHF H t and Cold Holding 2-103.11 Person-in-Charge Duties Cooked and RTE Foods. 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* g3-501.16(A) Hot PFIFs 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 7-201.11 Separation-Storage*Applicants* 3-302.11(A) Food Protection* P g 20 Time as a Public Health Control 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 7-202.11 Restriction-Presence and Use* 3-501.19 Time as a Public Health Control* 590.003(G) Reportin Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.004(11) Variance Requirements 3-304.11 Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions* g by Person in Charge* Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Rrated or of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated � ) 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 Wazewashin Ho[Water 7.206.12 Rodent Bait Stations I 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. 18 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY Concentration and Hardness* 22 3-603.11 Consumer Advisory Posted for Consumption of 3-202.16 Ice Made From Potable Drinking Water* 3-401.1IA(1)(2) Eggs-155°F 15 sec Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System* 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Ef dive 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 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* in mobile food,temporary and residential Sources g• P arl' 1 o 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.ou violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special Requirements. 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES 3-202.15 Package Integrity* 3-301.12. Preventing Contamination When Tasting* 3-403.11(C) Commercially Processed RTE Food-140°F* (Blue Items 23-30) 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 Purtions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 13 Handwashing Facilities 3-501.14 A CoolingCooked PHFs from 140°F to 70°F 3-203.12 Shellstock Identification ( ) Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 5-20411 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 .006 590.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures I 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* 1 130. 1 Other 3-502.12 _ Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Formback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. fr Ft TOWN OF BARNSTABLE HEALTH.INSPECTORS Establishment Name: Date: Page of o Po OFFICE HOURS PUBLIC HEALTH DIVISION e:oo-saoA.M. BARNSTABLE, ` 200 MAIN STREET s:so-a:so P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified '<bA MASS : `0i HYANNIS,MA 02601 eos-asz�saa No Reference R-Red Item PLEASE PRINT CLEARLY,. 'FON1P`� FOOD ESTABLISHMENT INSPECTION REPORT Name - Date Type of Type of Insoection Operation(s) Routine Address Risk Food Service Re-inspection Level Retail Previous Inspection Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness _ Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other Inspector Out: Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. c Violations Related to Foodborne Illness Interventions and Risk Factors(Red Related to Illness Interventions and Risk Factors(Red ltems� 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) ❑ L 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 TIMEITEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑ 4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating - ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑ 20.Time Asa Public Health Control +' ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) I-it Let ❑ 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 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: U 1UNo ❑ 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 Embar o Emergency Closure checked indicate violations of 105 CMR 590.000/Federal Food Code. ❑ g ❑ 9 Y ❑ 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 suspension or revocation of the food B-One critical violation and less than 4non-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 non-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have 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 t 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violations observed,7 to 8 non-critical violations. If 1 critical refrigeration. 29.Special Requirements (590.009) receipt within 10 days of recei t of this order. violation,4 to 8 non-critical violations=C. i " 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: 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 7-s..-..--�_..-. .•'..._ .•-r.t-, -.�-_, �_•r-•- .-.�-...,.._,.-...--�'---r�.t-. _... --�.-....-..�_.a._�„j-yer... ^t ^°-...�. ti ...n..�- -- -v-�v = .. -r--..-�,-�•--_ •'1-�i-�..w-M As-°> �...a•raz.. .-..�..-.. .- .� .._.._,- _� +. -..-�..+. .. - �-- - .. a ..ram.- _..° (' -" - r". -_ -._._ a- �. 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* F 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* * 3-501.15 Cooling Methods for PHFs 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives*2-103.11 Person-in-Charge Duties Cooked and RTE Foods. 3-302.14 Protection from Unapproved Additives* 19 PHF Hot and Cold Holding Contamination from Raw Ingredients 15 Poisonous 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-]01.11 Identifying Information-Original Containers* 590.004(F) * 2 590.003(C) Responsibility of the Person-in-Charge to _ Other* 3-501.16A) Hot PHFs Maintained At or Above 140°F 7-102.11 Common Name-Working Containers* ( Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F* 3-302.11(A) Food Protection* 7-201.11 Separation-Storage* Applicants* 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 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* * 3-801.11(D) Raw or Partially Cooked Animal Food and * 4-501.111 Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations 3-201.12 Food in a Hermetically Sealed Container Sanitization Temperatures Raw Seed Sprouts Not Served*7-206.13 Tracking Powders,Pest Control and * 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served 3-202.13 Shell Eggs* I Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 1 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 18 Proper Cooking Temperatures for PHFs - CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.1]A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145F 15 see* Animal Foods That are Raw,Undercooked or Equipment 5-101.11 Drinking Water from an Approved System* * gg Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* effe ce�rnnooi 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of 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 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* g g �' 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- * Ratites-165°F 15 sec* in mobile food,temporary and residential Sources g• P az'Y 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 3-202.15 Package Integrity* 3-301.12 Preventing Contamination When Tasting* 3-403.11(C) Commercially Processed RTE Food-140°F* Blue Items 23-30) 12 Prevention of Contamination from Hands Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 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°17 Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70'F to 41°F/45°F Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 * 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. 1 Poisonous or Toxic Materials I FC-7 1.008 HACCP Plans 6-301.12 Hand Drying Provision 129. 1 Special Requirements 1.009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 1 Reduced-Oxygen Packaging Criteria* 8-103.12 1 Conformance with Approved Procedures* S:590Forrnback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: Date Page: of p "'vow 'OFFICE:0043 A.M. .. :.. PUBLIC HEALTH DIVISION e:oo'9.30A.M. BARNSTABLE. • 200 MAIN STREET 3.30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified �A e;. `0� HYANNIS, MA 02601 sos-sz asaa No Reference• R-Red Item PLEASE PRINT CLEARLY 'EOMgyp FOOD ESTABLISHMENT INSPECTION REPORT Name Date Type of e o section e , Routine Address Risk _.od Service e-inspection Level Retai Previous Inspection JA Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness -- Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other Inspector Out: 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) ❑ �" y " Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ SLVLIV 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 TIMEITEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑ 20.Time As a Public Health Control ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or within 90 days as determined by the Board of Health, Overall Rating ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction: Based on an inspection today,the items ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils 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 C=2 critical violations and less than non-critical. If f 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 8 non critical violations=C. w 29.Special Requirements (590.009) y p 30.Other DATE OF RE-INSPECTION: Inspector's Signat Print: 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 s Signature Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y IN /1 Dumpster Screen? Y N .�:�..'+v.. _r :: '�� t ' '•ti 'Y.�'l �. ,_�:-__�"d -a v -a_ 'i a!� - �� .. -- r.... - .•_--_-a. .. � r- r_-+ n ... ..r-.._.r--a.- ...-.. .� _�...+..--... ...� _. •� _ - --a. -_. _ ..^ .-...-.--.�_a _r..-� r..-i.l � _ _ � .. --- ti Violation related to Foodborne-lllness 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 Assi omen[of Responsibility* 8 Cross contamination Law Cooled to 41°F/45°F Within 4 Hours* ( ) g14 Food or Color Additives 3-501.15 CoolingMethods for PHFs 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* Cooked and RTE Foods.* 19 PHF Hot and Cold Holding 2-103.11 Person-in-Charge Duties 3-302.14 Protection from Unapproved Additives* Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 590.004(F) 590.003(C) Responsibility of the Person-in-Charge to 7-102.11 Common Name-Working Containers* * 2 Other* 3-501.16(A) Hot PHFs Maintained At or Above 140°F Require Reporting by Food Employees and Contamination from the Environment * 3-501.16(A) Roasts Held At or Above 130°F* 7-201.11 Se azation-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 3-304.11 Food Contact with Equipment and Utensils* 590.004(11) 1 Variance Requirements 590.003(G) Reporting by Person in Charge* 7-203.11 Toxic Containers-Prohibitions* Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and 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* 4-501.1.11-. _ Manual Wazewashin Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a HermeticallySealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* P 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501:112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 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 5-101.11 Drinking Water from an Approved System* Eggs 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 Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Effective 1112001 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min Eggs* 4-702.11 Frequency 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 590.009(A)-(D)in cater- * Ratites-165°F 15 sec* in mobile food,temporary and residential Sources g• P arY 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and AntWild 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 Shellstoek Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodbome illness interventions and risk factors. * 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 590.004(C) Wild Mushrooms ( )( )( ) 3-201.17 Game Animals* 11 Good Hygienic Practices 1] 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) 3-202.15 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 g Tags/Records:Shellstoek 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 3-501.14 A 3-202.18 Shellstoek Identification 13 Handwashing Facilities ( ) Cooling Cooked PHFs from 140°F[0 70°17 Item Good Retail Practices FC 590.000 3-203.12 Shellstoek Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70'F to 41°F/45°F Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 * 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. 1 Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 129. 1 Special Requirements .009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 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 THE ram TOWN OF BARNSTABLE HEALTH INSPECTOR-s Establishment Name: Date: Page: of -OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30A.M. BARNSTABLE. • 200 MAIN STREET 3:30-a:90 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified MARS. g MON.-FRI. �A ,aav .0 HYANNIS,MA 02601 sos-8 -4 No Reference R-Red Item PLEASE PRINT CLEARLY- rED""�`p FOOD ESTABLISHMENT INSPECTION REPORT 4 Name bate Type of Type of Inspection p O er Routi Address Risk Se -Insii�ec:tion Level Pre Telephone 'T Residential Kitchen Date: V 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) ❑ Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ ( /� FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands l ❑ 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) 1 ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures T ❑ 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 f7 ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑22.Posting of Consumer Advisories - Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations e Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: ❑ No ❑ e Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. \ ❑ Voluntary Compliance ❑ Empl a rictaon/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction:Based on an inspection today,the items ❑ Embargo ❑ Emergency Closure Voluntary Disposal ❑ Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations B=One critical violation and less than 4 non-critical violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If Seriously Critical Violation t F is scored automatically lack of 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 9rion-critical. If no critical water,sewage back-up,infestation of rodents or insects,or la .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 8rion-critical violations. If 1 critical refrigeration. ( )( ) violation;4 to 8 non-critical violations=C. 29.Special Requirements (590.009) within 10 days of receipt of this order. 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: 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 IC gnature Print: 1 Self Service Waft Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen? Y N ul Y\ /i(✓h�-(/. Violations related to Foodborne Illness Violations,Related to Fooalborne.Illness Interventions Interventions,and Risk Factors(Red Items 1-22) and Rir Wii 6tors(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 Assi nment of Responsibility* $ Cross-contamination r Law Cooled[0 41°F/45°F Within 4 Hours* ( ) g14 Food or Color Additives 590.003(B) :Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-501.15 Cooling Methods for PHFs Cookod,%nd 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 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F 95 Poisonous or Toxic Substances 590.004(F) .11 Identifying Information-Original Containers EMPLOYEE HEALTH 3-302.11(A)(2}''Raw Animal Foods Separated from Each 7-101 * 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 7-201.11 Separation-Storage* A licants*- - * P g 20 Time as a Public Health Cygntrol - pp 3-302.11(A) Food Protection*- 7-202.11 Restriction-Presence and Use* 590.003(F) Responsibility of A Food Employee or An 3-501.19 Time as a blic Health Control* 3-302.15 Washing Fruits and Vegetables � Applicant To Report To The Person In Charge* 7.202.12 Conditions of Use* 3-304.11 Food Contact-with Equipment and Utensils* 590.004(11) Variance Requirements 590.003(G) Reporting by Person in Charge* 7-203.11 Toxic Containers-Prohibitions* - Contamination frornafie 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 Washing Produce,Criteria* HIGHLY SUSCEPTIBLE PORULATIONS"HSP 590.003(E) Removal of Exclusions and Restrictions g ) Disposition ofAdulterated or Contaminated Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and.Water From Regulated Sources g Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of lsasteuiized Eggs* 590.004(A-B) Compliance with Food Law* 3-801.11(D) Raw or Partiapy CookedAmmal'Pood and * 4-501.111 Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations* Raw Seed Sprouts Not Served* ' 3-201.12 Food in a Hermetically Sealed Container Sanitization Temperatures 7-206.13 Tracking Powders,Pest Control and *. 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) . Unopened Food Package Not Re-Served- 3-20213 , ' ,SheI1Eggs* 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 - * Concentration and Hardness* 22 3-603.11 Consumer Advisory P6sted for Consumption of t 3-202 16 Ice Made,From�P.otable Drinking Water 3-401.11A(1)(2) Eggs-155°F 15 sec Animal Foods That are Raw Undercooked or 5-101 11 Y Drinking Water from an Approved System* 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Equipment* Not Otherwise PmCessed to Elitmriate 590 006(A)" Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* gq eive iiirzoo1 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 Pasteunzed Eggs Substitute for Raw Shelf 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 IS 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 REQUIREMENT$. 4-703.11 Methods of Sanitization-Hot Water and StuffingContaining Fish,Meat,Poultry or 3-201 15 Molluscan Shellfish from NSSP Listed Chemical* g 590.009(A)-(D) Violations of Section 590 o09(A).-(D,)`im eater- Sources* Ratites-165°F 15 sec* ing,mobile food tempoiawand residential 10 Proper,Adequate Handwashing " Game and Wild Mushrooms Approved By + 3-401.11(C)(3)-- Whole-muscle,Intact Beef Steaks 145°F* kitchen operations shouldFbe.debifed under Regulatory Authority 2-301.11 Clean Condition-Hands and Arms* 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if-related to 3-202.18 - Shellstoek Identification Present* 2 301.12 Cleaning Procedure 165°F* foodbome illness interventions.and,risk factors. * 2-301.14 When to Wash* * Other 590.009 violations relating to good retail 5'90004(C) Wi1dlvlushrooms 3-401.11(A)(1)(b) All Other 145°F 15 sec 3-201.17 Game`Aniinals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be.debited.under#29=Special v Requirements... �' ,$,< ; R0ceivingICon4j!Ion 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165'F 15 sec* �'r. 3-202.11 P1�F'_s'Recerved as 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 PRAOT/GES 3-301.12 Preventing Contamination When Tasting* * Blue Items 23-30) 3-202 15. Package lnt4fity g g 3-403.11(C) Commercially Processed RTE Food-140°F Critical and non-critical violations,which do not relate to fhe foodbome od Safe 3-101 11 Fo and Unadulterated* 12 Prevention of Contamination from Hands 3-403.11(E) Remaining Unsriced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the. $ Tags/Recrds:Shellstoek 590.004(E) Preventing Contamination from Employees* $ Prop er 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 202 18 Shellstoek Identification O g 3-203 12 . Shellstoek Identification Maintained* Conveniently Located and Accessible Within 2 Ho' and From 70°F to 41°F/45°F Item Good Retail Practices FC °$90,000 Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 003 3-402;11 Parasite Destruction* 5-204:11 Location and Placement* � 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004, * 5-205 11 Accessibility,Operation and Maintenancq Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-t .005 3-402.12 Records,Creation and Retention 26 Water,Plumbing FC-5 006 590.004 Labeling of In'rb tents• Supplied with Soap and han'ii Drying Devices Within 4 Hours t I g and Waste In g 9- 27. Physical Facility FC-6 .007 6-301.11 Handwashin Cleanser; 7 Conformance with Approved Procedures! g Availability 28. 1 Poisonous or Toxic Materials FC-7 .008 -- HACCP Plans 6-30-1.12 Hand Drying Provision,- 129. 1 Special Requirements`" '009 3-502.11 Specialized Processing Methods* 30. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* I _;.: :-: 8-103.12 Conformance with A proved Procedures* S:590Formback6 2doc 'Denotes critical item in the federal1999 Food Code or 105 CMR 590.000. 'Denotes critical itefn in;th6,fedeMi 1999 Food,Cnde of 106 CMR 590.000. oF. ro'� TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: Date: �"' .Page: .. of ' p� c OFFICE HOURS _ . PUBLIC HEALTH DIVISION 8:00-9:30A.M. BARNSTABLE. • 200 MAIN STREET 3:30-a:3o P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified �p M67 HYANNIS, MA 02601 5o8-8s2-asaa No Reference R-Red Item PLEASE PRINT CLEARLY rFOM"�� FOOD ESTABLISHMENT INSPECTION REPORT Name Data Type of Type of Inspection f ha f� O r Rout Address 4 Risk ��od Service Level re spection © `� � Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) ' / Time Bed&Breakfast HACCP `f ' vv In: 1- -20 Other Inspecto 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 / r ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities ((t 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 v vn r7 ❑ 5.Receiving/Condition ❑ 17.Reheating - ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑ 20.Time As a Public Health Control ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations V" Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: r eS-_ Non-critical(N)violations must be corrected immediately or qt- within 90 days as determined by the Board of Health. Overall Rating ❑ VoluntaryCompliance Em I e do xclusion ❑ Re-inspection Scheduled Emergency Suspension C N Official Order for Correction: Based on ah in ction today,the items checked indicate violations of 105 CMR 590.000/Federal Food Code. ❑ Embargo ❑ Em gent C osur ❑ 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 suspension or revocation of the food B=One critical violation and less than 4 non critical violations 9 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 non-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than 9 non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violations observed,7 to 8 non-critical violations. If 1 critical refrigeration. y 29.Special Requirements (590.009) within 10 days of receipt of this order. violation,4 to 8 non-critical violations=C. 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N zk5 #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC' na re Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen? Y N ti' �--��+_-.N a-rR -_'r_^ .. u1�\vr:A �: :�. �. � �.-r,,,..�✓�..ti...`.tiry....�..r..e-.+r+ _.r-+-..1.��+..� ..- -. - -.-,.-.w...-. � S� --.'(-. .. �'+w -_.. �.w•-• � ... _ - R -'�`- � _. �.- y ..ram. � -.- .--.._... i_ - - Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs Cooked and RTE Foods.* * 19 _ PHF Hot and Cold-Holding 2-103.11 Person-in-Charge Duties 3-302.14 Protection from Unapproved Additives Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F EMPLOYEE HEALTH - - � 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 590.004(F) 590.003(C) Responsibility of the Person-in-Charge[0 7-102.11 Common Name-Working Containers*Identifying Information-Original Containers* * Other* 3-501.16(A) Hot PHFs Maintained At or Above 140°F 2 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 ofAFood 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 Iri Charge* 7-202.11. Restriction-Presence and Use*- * 7.202.12 Conditions of Use 590.004(11) Variance Requirements 3-304.11 Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions* 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 590.-003(E) Removal of Exclusions and Restrictions Disposition ofAdulteraervi 3-306.14(A)(B)Returned Food and Re of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP Adulterated o or r Contaminated ( ) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources g Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* * 3-801.11(D) Raw or Partially Cooked Animal Food and P 4-501..111 _ Manual Wazewashing-Ho[Water 7.206.12 Rodent Bait Stations Raw Seed S routs Not Served* 3-201.12 Food in a Hermetically Sealed Container* Sanitization Temperatures* 7-206.13 Tracking Powders,Pest Control and P 3-201.13 Fluid Milk and-Milk Products* 4-501.112 - Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served 3-202.13 _ Shell Eggs* Sanitization Temperatures* 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 Concentration and Hardness* 22 3-603.11 Consumer Advisory Posted for Consumption of 3-202.16 Ice Made From Potable Drinking Water* - 3-401.11A(1)(2) Eggs-155°F 15 sec Animal Foods That are Raw,Undercooked or 5-101.11 DrinkingWater from an Approved System* 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* PP Y Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* Equipment* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* eb°"°r rnnom 4-602.11 _ Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B)- Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.1l(B)(1)(2) Pork and Beef Roast-130°F 121 min Eggs* 4-702.11 Frequency rf cesSanitizationEquipment* u1 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 n 3-201.15 _ Molluscan_Shellfish from NSSP Listed _ _ _ _ _ C_hemical* Stuffin g Containing Fish,Meat,Poul try or 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- Sources* Ratites-165°F 15 sec* mg,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* When 3-401.11 2-301.14 Wh to Wash* 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 It IONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12- Preventing Contamination When Tasting* 3-403.11 C Commercially Processed RTE Food-140°F* (Blue Items 23-30) 3-202.15 Package Integrity ( ) Y Critical and non-critical violations,which do not relate to the foodbome 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk fartors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E)' Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 13 Handwashing Facilities 3-501.14 A Conlin Cooked PHFs from 140°F to 70°F 3-202.18 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 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 5-20411 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 .006 590.004(J) Labeling of Ingredients' Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. 1 Poisonous or Toxic Materials FC-7 1.008 HACCP Plans 6-301.12 Hand Drying Provision 129. 1 Special Requirements .009 3-502.11 Specialized Processing Methods* 30. Other 3-502.12 1 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 1999 Food Code or 105 CMR 590.000. THE 1p TOWN OF BARNSTABLE . HEALTH INSPECTOR,s Establishment Name: - Datea Page:: of OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30A.M. BARNSTABLE. 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified FOOD ESTABLISHMENT INSPECTION REPORT 0 MASS, �0� IS, MA 02601 MON.-FRI. HYANN No Reference R-Red Item PLEASE PRINT CLEARLY `bA spa-asz-asaa ' lED"""`p _ Name Da t Tvpe of Type of Inspection O ion Rou' Address Risk o S -inspection Level al ection Telephone Residential Kitchen Date: Mobile Pre-operation / Owner HACCP YIN Temporary Suspect Illness / L Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other Inspector Out: r L 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 LA ❑ 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 j ❑ 5.Receiving/Condition ❑ 17.Reheating r ❑ 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 P\ r'' (✓` ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) c� ❑ 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 Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) O Corrective Action Required: No s 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 checked indicate violations of 105 CMR 590.000/Federal Food Code. Embargo 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 suspension or revocation of the food B-One critical violation and less than 4 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 6npn-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have 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 ( )( ) 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 29.Special Requirements (590.009) within 10 days of receipt of this order. violation,4 to 8npn-Critical violations=C. 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: 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' Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N WAAAA L,t(_101 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 RHO Hot and Cold Holding_ _ - 2-103.i1 Person-in-Charge Duties - - - - - --- - 3-302.14 Protection from Unapproved Additives Contamination from Raw Ingredients 15 _ Poisonous of Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F 590.004(F) *_ EMPLOYEE HEALTH 3-362.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 2 590.003(C) (tesponsibility of.the.Person-in-Charge to- _ _ Other* g g 7-102.11 Common Name-Working Containers* 3-501.16(A) Hot PHFs-Maintained At or Above 140°F* 7-201.11 Separation-Storage* Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A). Roasts Held At or Above 130°F* - -- - Applicants* - - -- - 3-302.11(A) Food Protection* '4 20 Time as a Public Health Control 7-202.11 Restriction-Presence and Use* 590.003(F) Responsibility of A Food Employee or An 3-501.19 Time as a Public Health Control* _ _ _ 3-302,15 ___ Washing Fruits and Vegetables * Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use 590.004 11 Variance Re uirdments * 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 Reservior of Food* 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions � g � ) Disposition of Adulterated or Contaminated _ Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources F 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004 A-B Com liance with Food Law* * 3-801.11(D) Raw or Partially Cooked Animal Food and ( ) _ P _ _ __ 4-501.1 ld- Manual Wazewashin 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 3-801.11(C) Unopened Food Package Not Re-Served* 3.201.13 Fluid Milk and Milk Products* - - 4=501.112 '-`Mechanical Wazewashing-Hot Water Monitoring* 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. 1 g Proper Cooking Temperatures for PHFs - CONSUMER ADVISORY 3-202.16 `Ice Made From Potable Drinking Water* '- - Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or _ 5-101.11 _ _ Drinking Water from an Approved System* _ _ _ _ _ gg Equipment* Not Otherwise Processed to Eliminate• 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Eg cd-11112001 4-602.(1_ Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) "Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source _ _ 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min Eggs* 4-702.11 -Frequency of Sanitization of Utensils and Food 3.401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and Stuffing Containing Fish,Meat,Poultry or 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- 3-201.1'5 Molluscan Shellfish from NSSP Listed Chemical* - Sources* g'- - - Proper,Adequate Handwashing 10 Ratites-165*F 15 sec* in mobile food,temporaryand 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* foodbome illness interventions and risk factors. 2-301.14 When to Wash* * Other 590.009 violations relating to good retail 590.004(C) Wild Mushrooms* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec 3-201.17 Game Animals* 11 - Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special Requirements. 5 - Receiving/Condition- 2-401.11 _ Eating,Drinking or Using Tobacco* ,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 10 the foodbore 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* Lu Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 18 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 P Tags/Records: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 .006 590.004(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 I FC-7 1.008 HACCP Plans 6-301.12 Hand Drying Provision 29. Special Requirements 1 1.009 3-502.11 Specialized Processing Method 130, 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(ME To.,- TOWN OF BARNSTABLE ;HEALTH INSPECTOR,s Establishment Name: Date: ' _ Page:, of ' � ry OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30A.M. BARNSTABLE. � 200 MAIN STREET 3:30-4:30P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified MASS. o;: `0 HYANNIS, MA 02601 MON soa-s2-4Rsaa No Reference R.-Red Item PLEASE PRINT CLEARLY TFO MA�� FOOD ESTABLISHMENT INSPECTION REPORT i Name Date T e of Tvoe of Inspection Operation(s) Routine Address Risk Food Service Re-inspection Level Retail Previous Inspection Ot Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other C r- Inspector Out: s �- 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 AA PROTECTION FROM CONTAMINATION ❑ 20.Time As a Public Health Control ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: Y Non-critical(N)violations must be corrected immediately or Overall Rating e 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 checked indicate violations of 105 CMR 590.000/Federal Food Code. ❑ Embargo ❑ 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 suspension or revocation of the food B-One critical violation and less than 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 too 6 von-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have 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 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 = 29.Special Requirements (590.009) within 10 days of receipt of this order. violation,4 to 8non-critical violations C. 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: 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 ure Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y Nr _ Dumpster Screen? Y N Vt/ 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 L114 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 PHFs19 PHF Hot and Cold Holding 2-103.11 Person-in-Charge Duties _ Cooked and RTE Foods. 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* g3-501.16(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 7-201.11 Separation-Storage* Applicants* 3=302.11(A) Food Protection* p g 20 Time as a Public Health Control 3-302.15 Washing Fruits and Vegetables 7-202.11 Restriction-Presence and Use* 590.003(F) Responsibility of A Food Employee or An 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 590.003(G) Reportin by Person in Charge_* 3-304.11 Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions* g _ _ - - Contamination from the Consumer 3 590.003(D) I Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Rrated or of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated � ) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 - Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* * 3-801.11(D) Raw or Partially Cooked Animal Food and 4-501.111 Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations Raw Seed S routs Not Served* 3-201.12 Food in a Hermetically Sealed Container* Sanitization Temperatures* 7-206.13 Tracking Powders,Pest Control and p 3,201.13- 'Fluid Milk and Milk Products* 4-501.l f2 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 18 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY Concentration and Hardness* 22 3-603.11 AnimalConsumer Foods Tat Posted for Consumption of 3-202.16 Ice Made From Potable'Drinkirtg Water* - ' - 3-401.11A(1)(2) Eggs-155°F IS sec Animal Foods That are Raw,Undercooked or 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* 5-101.]1 Drinking Water from an Approve_d System* _ gg Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* eg cnve vuzooi 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 590.009(A)-(D)in cater- -I - -* - Ratites-165°F 15 sec* in mobile food,temporary and residential Sources g, P �' 10 Proper,Adequate Handwashing 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 es sho9 violations relating to good retail 3-201.17 Game Animals* il- -" 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) 3-202.15 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 8 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* F 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 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/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 3-402.11 Parasite Destruction* 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 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 1 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 IME ro i,. TOWN OF BARNSTABLE _ HEATH INSPECTOR'S Establishment Name: Date- Page:_ of v� q 'OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30A.M. BARNSTABLE, ` 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified Ma3q: �0� HYANNIS,MA 02601 MO8 -FRi. No Reference R-Red Item PLEASE PRINT CLEARLY �p 508-862�644 ,EDMP,a FOOD ESTABLISHMENT INSPECTION REPORT Name Date y Type o Type of Inspection p �fin - Address Risk od Service Levels on Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP YIN Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other l Inspector Out: Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. i 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 ' T ❑ 5.Receiving/Condition ❑ 17.Reheating ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling u ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑ 20.Time As a Public Health Control r ❑ 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.ProperAd'equate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) �� Corrective_Action Required: ❑ No ❑ Ye 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 (FC73)(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 6=One critical violation and less than 4 non-critical violations I f no critical violations observed,4 to 6von7critical 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 (FC76)(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 anon-critical violations. If 1 critical refrigeration. within 10 days of receipt of this order. violation,4 to 8 non critical violations=C. w 29.Special Requirements (590.009) y p Inspector's Signature Print: 30.Other PATE OF RE-INSPECTION: � p 9 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 P C' na re Print: r Self Service ( f Wait Service Provided Grease Trap Size .Variance Letter Posted Y N Dumpster Screen? Y N ww 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 Law Cooled to 41°F/45°F Within 4 Hours* ( ) g14 Food or Color Additives 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs 2-103.11 Person-in-Charge Duties Cooked and RTE Foods.* 3-302.14 Protection from Unapproved Additives* 19 PHF Hot and Cold Holding . Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F 590.004(F) EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* * 2 590.003(C) Responsibility of the Person-in-Charge to Other* * 3-501.16(A) Hot PHFs Maintained At or Above 140°F 7-102.11 Common Name-Working Containers * Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F 7-201.11 Separation-Storage* Applicants* * 20 Time as a Public Health Control 3-302.11(A) Food Protection 7-202.11 Restriction-Presence and Use* 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* 7.202.12 Conditions of Use* 3-304.11 Food Contact with Equipment and Utensils* 590.004(11) Variance Requirements 590.003(G) Reporting by Person in Charge* Contamination from the Consumer 7-203.11 Toxic Containers-Prohibitions* 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 g Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetical] Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served y * P 7-206.13 Tracking Powders,Pest Control and 3-801.11(C) Unopened Food Package Not Re-Served* 3-201.13 Fluid Milk and Milk Products 4-501.112 Mechanical Warewashing-Hot Water Monitoring 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 5-101.11 Drinking Water from an Approved System* 4-601.11(A) Clean Eggs Utensils and Food Contact Surfaces of E s-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Ef/cti-11112001 590.006(B) Water Meets Standards in 310 CMR 22.0* 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* Contact Surfaces of Equipment* 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min* Eggs* 3-201.14 Kish and Recreationally Laugh[Molluscan Contact Surfaces 4-702.11 Frequency Sanitization of Utensils and Food 3-401.11(A)(2) Ratites.Injected Meats-155°F 15 sec* faces of Equipment* Shellfish* 4-703.11 Methods of Sanitization-Hot Water and 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 3-201.15 Molluscan Shellfish from NSSP Listed * Stuffing Containing Fish,Meat,Poultry or 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- Chemical Ratites-165°F 15 sec* Sources* ing,mobile food,temporary and residential 10 Proper,Adequate Handwashing 3-401.11 C 3 Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By 2-301.11 Clean on-Condition Hands an Arms* d A * ( )( ) p 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 L 17 Reheating for Hot Holding practices should be debited under 929-Special Requirements. 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3403.11(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 3-403.11E Remaining Unsliced Portions of Beef Roasts* ( ) g illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 3-202.18 Shellstock Identification* 13 Handwashing Facilities 3-501.14(A) Cooling Cooked PHFs from 140°F to 70°F 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Item Good Retail Practices FC 590.000 Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 3-402.11 Parasite Destruction* 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 5-20511 Accessibility,Operation and Maintenance Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* . Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. 1 Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 129. 1 Special Requirements 009 3-502.11 Specialized Processing Methods* 30. 1 Other 3-502.12 1 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Formback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. OFTHE Tq, TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: Date: Page. of yy,, "4• PUBLIC OFFICE HOURS . BAR E.O' 2 0 MAN STREEETSION 3:30-4:30 A.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified 3:30-4:30 P.M. mass. MON.-FRI. i639. .0� HYANNIS, MA 02601 508-862-4"4 No Reference R-Red Item PLEASE PRINT CLEARLY �'FON1A�' FOOD ESTABLISHMENT INSPECTION REPORT C�o� - Name Date)( Type o Tyoe ofof Inspection _I Routine Ci Address �� S+ J Risk Food S Re-inspection Level Retail Previous Inspection 0 Telephone Residential Kitchen Mobile re-oA�peration Owner HACCP Y/N Temporary Susp Caterer General Complaint Person in Charge(PIC) /\ ( p�,�� ' �_ Time Bed&Breakfast O herHACCP rw 0 ! �D�� In: �,,T -( w Inspector �.� Out: ,'�'' 1 Each violation checked re uires an explanation on the narrative page(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Related to Foodborne Illness Interventions and Risk Factors(Red Item-Al Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ ` �� 3 Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives I ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIMEITEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved.Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding V JC�W PROTECTION FROM CONTAMINATION ❑20.Time As a Public Health Control 11 ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATI S(HSP) )/ ul/ ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑21.Food and Food Preparation for HSP I ,r ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY �� ✓mil e� / ❑ 11.Good Hygienic Practices ❑22.Posting of Consumer Advisories _f, ,"',!/ Violations Related to Good Retail Practices(Blue 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 ❑ Yesfit GtyP�S df Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction: Based on an inspection today,the items ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food B-One critical violation and less than o 6 non-critical violations 9 26.Water,Plumbingand Waste if no critical violations observed,4 to 6npn-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot (FC-5)(590.006) establishment permit and cessation of food establishment operations. If C=2 critical violations and less than 9 non-critical. If no critical ' water,sewage 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must back-up,infestation of rodents or insects,or lack of ( )( ) be in writing and submitted to the Board of Health at the above address violations observed,7 to anon-critical violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials FC-7 590.008 9 violation, 0 8npn-critical violations=C. 29.Special Requirements (590.009) within 10 days of receipt of this order. 30.Other DATE OF RE-INSPECTION: Inspector Sig tur P '/r(_// f ` 31. 6 Dumpster screened from public view7,%�%' Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's S Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen? Y N Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs 19 PHF Hot and Cold Holding 2-103.11 Person-in-Charge Duties Cooked and RTE Foods. 3-302.14 Protection from Unapproved Additives* Contamination from Raw Ingredients 15 Poisonous r6 Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/4'5°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* 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- _ - 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 1 7-201.11 Separation-Storage* Applicants* - 3-302.11(A) Food Protection* P20 Time as a Public Health Control 7-202.11 Restriction-Presence and Use* 3-302.15 Washing Fruits and Vegetables 590.003(F) Responsibility of A Food Employee or An 3-501.19 Time as a Public Health Control* 590.003(G) Reportin Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.004(11)- Variance Requirements 3-304.11 Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions* g by Person in Charge* 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 Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated ( ) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources g Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetical) Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served Y P 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4'501.112 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 Concentration and Hardness* 22 3-603.11 Consumer Advisory Posted for Consumption of 3-202.16 Ice Made From Potable Drinking Water* 3-401.11 A(1)(2) Eggs-155°F IS sec Animal Foods That are Raw,Undercooked or 5-101.11 DrinkingWater from an Approved System* 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* PP y Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* I 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* EJfactiv 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) I 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,tem or and residential Sources g P 10 Proper,Adequate Handwashing I on Arms* 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 A * 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* 3-401.11 2-301.14 When to Wash* A 1 All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail practices( )( )�) 3-201.17 Game Animals* 11 Good Hygienic Practices 77 Reheating for Hot Holding Requirem nos ld be debited under#29-Special 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* t 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(F) Remaining UiasHced 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* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 3-501.14 A 3-202.18 Shellstock Identification 13 Handwashing Facilities ( ) Cooling Cooked PHFs from 140°F to 70°F Convenient/ 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* y * 23. Mana ement and Personnel FC-2 .003 Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours 9 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 Pruvisiun - 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. °p THE A- TOWN OF BARNSTABLE. ., HEALTH INSPECTOR-s Establishment Name: - Date: u Page.,... - Of OFFICE HOURS PUBLIC HEALTH DIVISION 800=9:30A.M. BARNSTABLE. • 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified MASS. g.� MON.-FRI.HYANNIS, MA 02601 5os-ssz 4saa No Reference R.-Red.Item PLEASE PRINT CLEARLY - FOOD ESTABLISHMENT INSPECTION REPORT Name Date T e o Type of Inspection O Ion Routine Address �� Risk d Sery Re-inspection Level Real Previous Inspection VMld Telephone Residential Kitchen Date: Mobile o eratio Owner HACCP Y/N Temporary ness Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP S 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 ) ❑ Action as determined by the Board of Health. Allergen Awareness 590.0 1 ❑ r FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties 0 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 ChemicalsT. FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially H zardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating - il9 v ❑ 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 P ULATIONS v ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY " �-� ° ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories Violations Related to Good Retail-Practices(Blue Items) Total Number of Critical Violation Critical I violations marked must be corrected immediately. (blue&red items) a,` Corrective Action Required: ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or Overall Rating \ 1 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 checked indicate violations of 105 CMR 590.000/Federal Food Code. ❑ Embargo ❑ 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 re ardless of the number of critical,results in an F. k 25.Equipment and Utensils (FC 4)(590.005) cited in this report may result in suspension or revocation of the food B=One critical violation and less than 4 non-critical violations 9 i 26.Water,Plumbing and Waste (FC-5)(590.006) establishment per if no critical violations observed,4 to 6von-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot it and cessation of food establishment operations. If 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than 9 non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of ( )( ) 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 violation,4 to 8 non-critical violations=C. 29.Special Requirements (590.009) within 10 days of receipt of this order. 30.Other DATE OF RE-INSPECTION: In pectoris Sign tI re Print: 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 Signa r Print: Self Service YWait Service N Provided Grease Trap Size Variance Letter Posted Y N ' r� _ I ^ � Dump ster Screen VC/ Violation related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) . i FOOD PROTECTION MANAGEMENT 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 * * 3-501.15 Cooling Methods for PHFs (B) Demonstration of Knowledge 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives 2-103.11 Person-in-Charge Duties Cooked and RTE Foods.* 3-302.14 Protection from Unapproved Addifives* 19 PHF Hot and Cold Holding Contamination from Raw Ingredients 15 590.004(F)Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each Other* in 7-101.11 Identifying Information-Original Containers* * - P g * 2 590.003(C) Responsibility of the Person-in-Charge to - - 7-102.11 Common Name-Working Contaers* * 3-501.16(A) Hot PHFs Maintained At or Above 1400F 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 . 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 7-202.11 Restriction-P 3-501.19 Time as a Public Health Control* _ * Presence and Use* Applicant To Report To The Person In Charge* 7.202.12 Conditions of Use 3-304.11 Food Contact with Equipment and Utensils* 590.004(11) Variance Requirements 590.003(G) Reporting by Person in Charge* Contamination from the Consumer 7-203.11 Toxic Containers-Prohibitions* ' 3 590.003(D) Exclusions and Restrictions* 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 g Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Wazewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a 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* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 1g Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System* - - gg Not Otherwise Processed to Eliminate Equipment* 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Effe cdw 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) I Ratites,Injected Menrc-155°F 15 src* 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* in mobile food,temporary and residential Sources g, P azY 1p Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18- Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodborne illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b)All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special Requirements. 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165'F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES 3-202.1 Package Integrity* ( ) Commercially 3-301.12 Preventing Contamination When Tasfing* 3-403.11 C Cial] Processed RTE Food-140°F* (Blue Items 23-30) 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3 403.11(E) Remaining Unsliced Portions of Beef Roasts* Critical and non-critical violations,which do not relate to the foodborneillness 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 * 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 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 Tags/Records:Fish Products P 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction* 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 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 1 Handwashing Cleanser,Availability 28. 1 Poisonous or Toxic Materials FC-7 1.0108 HACCP Plans 6-301.12 1 Hand Drying Provision 129. 1 Special Requirements 1.009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria*_ 8 103.12 Conformance with Approved Procedures* S: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. t `pp iNE Tp TOWN OF BARNSTABLE HEALTH INSPECTOR's Establishment Name: - Date: Page: of p ��p OFFICE HOURS - - - PUBLIC HEALTH DIVISION 8:00-9:30A.M. BARNSfABLE. ` 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified MASS. $ MON.-FRI. 039. �0 HYANNIS,MA 02601 sos-asz�saa No Reference; R-Red Item PLEASE PRINT CLEARLY rFO MP�� FOOD ESTABLISHMENT INSPECTION REPORT - ] . Name < Dat Tyne of Type of Inspection g io Routine 1 Address _ Ris od Service Re-inspection Level - Previous Inspection Telephone Residential Kitchen Date: /` ' Mobile re-operation iz&- Owner HACCP Y/N Temporary 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) ❑ 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 TIMEITEMPERATURE CONTROLS(Potentially Hazardous Foods) ` ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating >V1 ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding J 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 e ❑ 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: o s Non-critical(N)violations must be corrected immediately or Overall Rating �\ within 90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑ Employee i IRaj+99�i&AWV ._� Emergency Suspension C N Official Order for Correction: Based on an inspection today,the items ❑ Embargo ❑ Emergency os r ry i r s r' checked indicate violations of 105 CMR 590.000/Federal Food Code. V " 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 anon-critical violations. F=3 or more .ritical violations.9 or more non-critics violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations re ardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food B=One critical violation and less than 4 non-critical violations 9 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 non-critical violations=B. Seriously Critical Violation=F is scored automatically if:, no hot C=2 critical violations and less than 9 non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must be in writing and submitted to the Board of Health at the above address violations observed,7 to anon-critical violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials (FC-7)(590.008) 9 violation,4 to anon-critical violations=C. 29.Special Requirements (590.009) within 10 days of receipt of this order. 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: 31.Dumpster screened from public view v Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y IN j #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC'sr ighatur� Print: 1 / Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y IN Dumpster Screen? Y N 52/"� .s-+4` �.r.�- w-�..... ...r.v.^w _..-.. .._ ��.-✓'_'"�++r+�.-•�...�..�... -�w+... ._.,r.. ti- -.z _-.+.< ._ - <- -•.,.mod �r..-. _� .:.._, .-- a �...m .w-.., -4-.y...,.T "v-V�.-�y'�.._ ..f�^ -...`.+..-�..lrt':'�' -?.. C,� •,,� ^'s.`i�+' ._� j.� d Violation 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* 2 590.003(C) Responsibility of the Person-in-.Charge.to - Other* 7-102.1 T 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 7-201.11 Separation-Storage* 3-501.16(A) Roasts Held At or Above 130°F 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 Requirements 3-304.11 Food Contact with Equipment and Utensils 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 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 Hermetical) Sealed Container* Sanitization Temperatures* Raw Seed FoodSprou Pack Notage Served* Y P 7-206.13 Tracking Powders,Pest Control and 3-801.11(C) Unopened Food Package Not Re-Served* 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 1 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. L16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System* gg Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Eg crave]/7@001 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 see* 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* 8 590.009(A)-(D) Violations of Section temporary and - ide in cater- * Ratites-165°F 15 sec* in mobile food,tem or and residential Sources g� P azY 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 * (Blue Items 23-30) 3-202.15 Package Integrity ( ) Commercially Processed RTE Food-140°F Critical and non-critical violations,which do not relate to the foodbome 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* 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 Convenient/ Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F K25. Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* y * Management and Personnel FC-2 .003 5-203.11 Numbers and Capacities* Within 4 Hours 9 7a s/Records:Fish Products P 9 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction* Temperature Ingredients to 41'F/45°F Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and MaintenanceWithin 4 Hours Water,Plumbing and Waste FC-5 .006 590.004(J) labeling of Ingredients' Supplied with Soap and hand Drying Devices Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 129. 1 Special Requirements 1.009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Formback6-2doc `Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. 'Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. `OpiHE'p� TOWN OF BARNSTABLE . HEALTH,INSPECTOR's Establishment Name: Date: ,Page: . of OFFICE HOURS P ° PUBLIC HEALTH DIVISION 606430A.M. BARNSTABLE. ` 200 MAIN STREET 3 30-4:3o P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified a v: HYANNIS,MA 02601 MON.-FRI. No Reference R-.Red Item PLEASE PRINT CLEARLY 508-862-4644 �'EON1P`� FOOD ESTABLISHMENT INSPECTION REPORT k t 6� Name Date``; Type of Tyoe of Insaection O e Routine 4k, Address Risk F ervice Re-inspection Level Previous Inspection A . Telephone Residential Kitchen Date: Mobile e-operation Owner HACCP Y/N Temporary s 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) ❑ 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 s t ❑ 5.Receiving/Condition ❑ 17.Reheating ? ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑20.Time As a Public Health Control ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: ❑ No El Yes Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction:Based on an inspection today,the items ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal- ❑ Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food B=One critical violation and less than 4non-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 non-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot C=2 critical violations and less than 9 non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must ( )( ) be in writing and submitted to the Board of Health at the above address violations observed,7 to anon-critical violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials FC-7 590.008 9 violation,4 to 8non-critical violations=C. 29.Special Requirements (590.009) within 10 days of receipt of this order. 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: 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' %inat re Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Ire4yl Dumpster Screen? Y N n ///111/JJWWWW 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* F 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* 590.004(F) .*. 590.003(C) Responsibility of the Person-in-Charge[0 * 7-102.11 Common Name-Working Containers* Other* 3-501.16(A) Hot PHFs Maintained At or Above 140°F 2 Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F* Applicants* 3-302.11(A) Food Protection* 7-201.11 Separation-Storage*g 7-202.11 Restriction-Presence and Use* 20 Time as a Public Health Control 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 3-501.19 Time as a Public Health Control* 590.003(G) Reportin Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.004(11) Variance Requirements 3-304.11 Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions* g 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 Reated or of Food* 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions g � ) Disposition of Adulterated or Contaminated Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources g Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* * 3-801.11(D) Raw or Partially Cooked Animal Food and * 4-501.111 Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations Raw Seed Sprouts Not Served* 3-201.12 Food in a Hermetically Sealed Container Sanitization Temperatures 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 dness* 22 3-603.11 Consumer Advisory Posted for Consumption of - � � - - Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System* 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* E6,tl 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* - 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source Contact Surfaces of Equipment* 3-4/11 11(B)(1)(2) Pork and Beef Roast-130°F Eggs* 121 min* E s* _ _ _ - 4-702.11 Frequency of Sanitization of Utensils and Food * 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* 3-401.11(A)(2) Ratites,Injected Meats- 15 sec Shellfish* 3 401.11(A)(3) Poultry,Wild Game,Stuffeded P 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 590.00and a ide in cater- * Ratites-165°F 15 sec* in mobile food,tern or and residential Sources g� P �' 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under - Game and Wild Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202:18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* 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 * 3-301.12 Preventing Contamination When Tasting* 3-403.11 ( 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 3403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors,listed above,ran be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 13 Handwashing Facilities 3-501.14 A CoolingCooked PHFs from 140°F to 70°F 3-203.12 Shellstock Identification ( ) Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F * Within 4 Hours* 23. Management and Personnel FC-2 .003 Tags/Records:Fish Products 5-203.11 Numbers and Capacities 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction* 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFI Made from Ambient 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* 1 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients' Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. 1 Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 129. 1 Special Requirements .009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Formback6-2doc 'Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. eOF IMWE ' TOWN OF BARNSTABLE _-: HEALTH.INSPECTOR'S Establishment Name: - Date: .Page: 1 of OFFICE HOURS ' BARNSTABLE. ` PUBLIC 2 0 MAN STREEETSION - - • 3:oo 30A.M. I Code C-Critical Item :3o 4:a:3o P.M. item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified mwss. g MON.-FRI. HYANNIS, MA 02601 sos-as2�saa No Reference R--Red Item: _ PLEASE PRINT CLEARLY 'FON1Aye FOOD ESTABLISHMENT INSP CTION REPORT Name Dateit] e o Tyne of Inspection p Routine Address Risk ood Sery Re-inspection Level Previous Inspection Telephone Residential Kitchen . Mobile ZPr.:o:peration Owner HACCP YIN Temporary ness Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other Inspector Out: P 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❑ ❑ q 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 L .. ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals </ FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating - ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑20.Time As a Public Health Control ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction: Based on an inspection today,the items ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food B-One critical violation and less than 4 non-critical violations if no critical violations observed,4 to 6pon-critical violations=B. Seriously Critical Violation=F is scored automatically if:.no hot 26.water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than 9.non-critical. If no critical water,sewage back-up,infestation of.rodents or insects,or lack of ( )( ) be in writing and submitted to the Board of Health at the above address violations observed,7 to 8 non-critical ilat violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials FC-7 590.008 9 violation,4 to 8pon-critical violations=C. 29.Special Requirements (590.009) within 10 days of receipt of this order. 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PI 's n lure Print: r` Self Service Wait Service Provided Grease Trap Size Variance Letter.Posted Y N ` \� �t Dumpster Screen? Y N 11j"TTT.JJJ w Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions r. Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) a 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* $ ;I(A) Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* [3- 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 dr Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F 590.004(F) - - EMPLOYEE HEALTH Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 2 590.003(C) Responsibility of the Person-in-Charge to Other* 3-501.16(A) Hot PHFs Maintained At or Above 140°F 7-102.11 Common Name-Working Containers* 3-501.16 A Roasts Held At or Above 130°F* Require Reporting by Food Employees and Contamination from the Environment �., * ( ) 7-201.11 Separation-Storage*Applicants* - 3-302.11(A) Food Protection* P g 20 Time as a Public Health Control 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 7-202.11 Restriction-Presence and Use* 3-501.19 Time as a Public Health Control* 590.003(G) Reporting Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.004(11) Variance Requirements 3-304.11 Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions* by Person in Charge* Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Rrated or of Food* 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions � g � ) Disposition of Adulterated or Contaminated Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE * 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 3-701.11 Discarding or Reconditioning Unsafe Food � 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004A-B Compliance with Food Law* * 3-801.11(D) Raw or Partially Cooked Animal Food and ( ) P * 4-501.111 Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations 3-201.12 Food in a Hermetically Sealed Container Sanitization Temperatures 7-206.13 Tracking Powders,Pest Control and Raw Seed Sprouts Not Served* 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served 3-202.13 L Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 1 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs - CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an.Approved System* - gg Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Effe°n°e ianoor 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 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* in mobile food,temporary and residential Sources g. P �' 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* 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 4( 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) 3-202.15 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 Unsliccd Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the $ Tags/Records:Shellstock P5-203.11 Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 13Handwashing Facilities 3-501.14 A CoolingCooked PHFs from 140°F to 70°F 3-202.12 Shellstock Identification ( ) Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Numbers and Ca acities* Within 4 Hours* 23. Management and Personnel FC-2 .003 Tags/Records:Fish ProductsP * 3-501.14 B Coolin PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 Location and Placement ( ) g3 402.11 Parasite Destruction* Tem rature In edients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 Pe !�3-402.12 Records,Creation and Retention* Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 Supplied with Soap and hand Drying Devices PP P rY 9 590.004(J) Labeling of ingredients' 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: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. `oFIKE F, TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: Date: Page: of c OFFICE HOURS PUBLIC HEALTH DIVISION 800-9:30A.M. BARNSrABLE. ` 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified �p 659. �•� HYANNIS,MA 02601 soa ssz Pasaa No Reference`.-R-Red Item rFD""A, FOOD ESTABLISHMENT INSPECTION REPORT PLEASE PRINT CLEARLY Name Date e o Tyne of Inspection g Routine Address Risk Service Re-inspection. Level Previous Inspection Telephone Residential Kitchen Date: Mobile Pre- erafion Owner HACCP Y/N Temporary peel-It Caterer Gene-r-aT Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP v 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) ❑ r Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ 4,4 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 AdditivesIt T, \ I� ❑ 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 AA ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑20.Time As a Public Health Control ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY - ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories .� Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction: Based on an inspection today,the items ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of'Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils 6=One critical violation and less than 4non-critical violations 9 (FC-4)(590.005) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than 9 non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of ( )( ) be in writing and submitted to the Board of Health at the above address violations observed,7 to 8 non-critical violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials FC-7 590.008 g =C. 29.Special Requirements (590.009) within 10 days of receipt of this order. violation,4 to 8 non-critic al violations 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: 31.Dumpster screened from public view V-\v/ Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Si a re Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen? Y N ^ �. _..�-_• -�--c,-,.+--.J1---.0...-- •_. --•--•-s.-...��. .w�. _�.._... �-+-... .r».,....�.R-:�. _-.�.. ,-�•-.. _'_... -.,.,. ... _r-.-......r-..v.^�..+.,-.....-.�-.--..�...�Y�,,.+-...•-",...+.^r:�.�i'Y-r'x:•r*.�r---y.fl.•..^r-.,_.,Y� .--.-�� -...�•a.......-,..�„^;,-i-^?.^,..._-....-'-•a.. � � :�-...-`!�-""�'t Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions , Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs Cooked and RTE Foods.* * - 19 PHF Hot and Cold Holding 2-103.11 Person-in-Charge Duties 3-302.14 Protection from Unapproved Additives Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each * 590.004(F) 7-101.11 Identifying Information-Original Containers * Responsibility of the Person-in-Charge to. Other* 3-501.16(A) Hot PHFs Maintained At or Above 140°F 2 590.003(C) Res 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 3-302.15 Washing Fruits and Vegetables 7-202.11 Restriction-Presence and Use* 590.003(F) Responsibility of A Food Employee or An 3-501.19 Time as a Public Health Control* ' 590.003(G) Reportin Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.004(11) Variance Requirements 3-304.11 Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions* g 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 Reated or of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated � ) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetically Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served 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(I)(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 Eggs-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System* * Not Otherwise Processed to Eliminate 590.046(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Eff�°"°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* Coulon Surfacer,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 IS so,* 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- 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* A 1 b All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail _ 3-401.11( )( )O 3-201.17 Game Animals* 11I 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) 3-202.15 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* 1g Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 3-501.14 A 3-202.18 Shellstock Identification 13 Handwashing Facilities ( ) 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 FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. 1 Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 129. 1 special Requirements 1.009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Formback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. °p THE T TOWN OF BARNSTABLE HEA•LTH.INSPECTOR's Establishment Name: Date: Page of OFFICE HOURS PUBLIC HEALTH DIVISION 800 9:3oA.M. BARNSTABLE. ` 200 MAIN STREET 3 30 430 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified �p 6' �•� HYANNIS, MA 02601 spa-sz asaa No Reference R-Red Item PLEASE PRINT CLEARLY . 'FON1 FOOD ESTABLISHMENT INSPECTION REPORT Name Dat June of Type of Inspection er Routine. Address Risk Eza Service 3 Re-inspection Leve Previous Inspection Telephone Residential Kitchen Date: MooMobile re-operation at lu Owner HACCP Y/N Temporary Caterer General Complaint Nr Person in Charge(PIC) Time Bed 8 Breakfast HACCP In: Other Inspector Out: IQ AA-1 114 �c 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 L ❑ 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 fa.IQ WA, ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HS ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories �V L Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations /� PW Critical(C)violations marked must be corrected immediately. (blue&red items) `� k Corrective Action Required: ElNo ❑ 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 10 Embargo ❑ Emergency Closure Voluntary Disposal ❑ Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food B-One critical violation and less than 4npn-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 non-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than 9 non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violations observed,7 to 8 non-critical violations. If 1 critical refrigeration. 29.Special Requirements (590.009) within 10 days of receipt of this order. violation,4 to 8 non-critical violations=C. 30.Other DATE OF RE-INSPECTION: Insph•tor's Signat Print: 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N pins #Seats Observed Frozen Dessert Machines: Outside Dining Y N P s gn u e Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen? Y N _.� ,... _..-•_�...� ..ham-'-.-�+..- -. � 'r: .it....^.^_ ...w -��. .:.�«w.._ q.` l.iq ...l s `Y �.. ..- .�Ya^. 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* $ 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 3-501.15 Cooling Methods for PHFs Cooked, d RTE Foods.* 19 - -_ _ _ PHF Hot and Cold Holding - 2-10 ooe 3.11- ---i -Person-in-Charge Duties- - - � - --- - - - an 3-302.14 Protection'rom Unapproved'Additives* __- Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from EachIdentifying * 590.004(F) - - 7-101.11 Information-Original Containers 2 590.003(C) Responsibility of.the Person-in-Charge to.__ . _ __._ __ _ Other* . _ g 3-501.16(A) Hot PHFs Maintained At or Above 140°F* 7-102.11 � Common Name-Working Containers* * Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F 7-20I'1''4"' 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* 590.003(G) Reportin Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.004 11 Variance Requirements 3-304.11 Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions* ( ) q g by Person�n Charge* _ -- _ Contamination from the Consumer 3 590.003(D) I Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR _ 3-30-6.14(A)(B)Resumed Food and Reate for 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* I 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 Com liance with Food Law* * 3-801.11(D) Raw or Partially Cooked Animal Food and ( -- ). --_P _ _ - _-� _ _ - - _ - 4-501-.111 - - Manual Wazewashing-Hot Water 7.206.12 Rodent Bait Stations Raw Seed S routs Not Served* 3-201.12 Food in a Hermetically Sealed Container* Sanitization Temperatures* 7-206.13 Tracking Powders,Pest Control and P 3-201.13 T Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served 3-202.13 Shell Eggs* _ _ _ _ _ _. - Sanitization Temperatures* TIMEITEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs 3-202.16 Ice Made From Potable Drinking Water* 3-401.11A(1)(2) Eggs-155°F 15 sec CONSUMER ADVISORY Concentration and Hardness* 22 3-603.11 Consumer Advisory Posted for Consumption of - Animal Foods That are Raw,Undercooked or 4-601.11(A) Clean'Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* 5-101.11 Drinking Water.from an Approved_System*- _ ___ _ _ _ gg Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* Equipment* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* e//ae-inrzoot __ _ _ _ 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 I I(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_ * g 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- Chemical_ Ratites-165°F 15 sec* Sources* ing,mobile food,temporary and residential 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By 2-3b1.11 Clean Condition-Hands and Arms* Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodborne illness interventions and risk factors. 2-301.14 When to Wash* * Other 590.009 violations relating to good retail 590.004(C) Wild Mushrooms* __ 3-401.11(A)(1)(b) All Other PHFs-145°F IS sec 3-201.4( Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special Requirements. 5 Receiving/Condition- - - - - 2-401..1.1__ _.. Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3-403.11 C Commercially Processed RTE Food-140°F* (Blue Items 23-30) 3-202.15 Package Integrity ( ) y Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands - 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 13 Handwashing Facilities 3-501.14 A CoolingCooked PHFs from 140°F to 70°F 3-202.18 Shellstock Identification ( ) Item Good Retail Practices FC 590.000- Tags/Records:Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F s Within 4 Hours* 23. Management and Personnel FC-2 .003 Tags/Records:Fish Products 5-203.11 Numbers and Capacities 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction* 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient * 5-205.11 Accessibility,Operation and Maintenance Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention Within 4 Hours 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients` Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. 1 Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 129. 1 Special Requirements 1 1.009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 1 Conformance with Approved Procedures* ' S:590Formback6-2doc 'Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. Bread + Roses K,3 Floor Plan I August 23,2021 46' 177' t Er bl Refrigerated Sandwich c Top m �, , Stage H Prep 3 .... a c Table > Oven Refrigerated 6, Sandwich Top Fridge m ul I To-Go 16'10" Frid e iv 10'11" Walt 3 Mop Station Sink Espresso Order o Machine Station '101, 18 MS aW Merck Stage Order - Table Pick Up Beer Tap Cooler Coffee Carr" Fridge ... n 3 Cooler Machine Top Grinder Top � 1' � Finish Schedule. _._._.l .._._.._._._._.._._.._.._..._ ...__ Floor Wall Ceiling Kitchen Quarry Tile _ 'Fiberglass Reinforced Polyester Panel Plastic coated fiberboard i Basement Storage Sealed Concrete Painted Sheetrock Drywall Epoxy o 9 � .. _ ._._. _.._...___._._..__.._.. Bar area E Commercial Grade VCT Drywall Epoxy Drywall Epoxy -41 .Bathrooms __......_ Quarry Tile Drywall Epoxy Drywall E ox -T McKenzie, Marybeth From: McKenzie, Marybeth Sent: Thursday,July 15, 2021 8:11 AM To: Collins, Nathan Cc: Stanton, David Subject: RE: 302 Main street exterior grease trap Thank you Nate. He is requesting a building permit for some renovations to the facility. I am meeting with him in the next couple of days and will remind him that he needs to contact you for a sewer connection permit. Have a good day. Marybeth From: Collins Nathan Sent: Thursday, July 15, 2021 8:06 AM To: McKenzie, Marybeth Subject: RE: 302 Main street exterior grease trap Marybeth, Based on site plan review it was noted that a grease trap would be required. To my knowledge they have not applied for a sewer connection permit and/or installed the exterior grease trap yet. Respectfully, Nathan A. Collins, P.E. Assistant Town Engineer Town of Barnstable 774-487-8390 From: McKenzie, Marybeth Sent: Wednesday, July 14, 2021 4:13 PM To: Collins, Nathan Subject: 302 Main street exterior grease trap Hello Nate, There is a new restaurant/coffee facility, "Bread and Roses", wanting to go into 302 Main St., Hyannis. I know they went to site plan, but was unsure of whether they need to install an exterior grease trap in that location.The previous facility did not have exterior grease trap. If they did install one could you please send me the as built for our records so we can determine how many seats can be allowed. Thanks, Marybeth McKenzie R. S. Health Inspector Town of Barnstable (508) 862-4644 1 Y McKenzie, Marybeth From: McKenzie,'Marybeth Sent: Thursday,July 15, 20218:11 AM To: Collins, Nathan �►. Cc: Stanton, David Subject: RE: 302 Main street exterior grease.trap Thank you Nate. He is requesting a building permit for some renovations to the facility. I am meeting with him in the next couple of days and will remind him that he needs to contact you for a sewer connection permit. Have a good day. Marybeth From: Collins, Nathan - Sent: Thursday, July 15, 2021 8:06 AM To: McKenzie, Marybeth Subject: RE: 302 Main street exterior grease trap Marybeth, Based on site plan review it was noted that a grease trap would be required. To my knowledge they have not applied for a sewer connection permit and/or installed the exterior grease trap yet. Respectfully, Nathan A. Collins, P.E. Assistant Town Engineer Town of Barnstable 774-487-8390 From: McKenzie, Marybeth Sent: Wednesday, July 14, 2021 4:13 PM To: Collins, Nathan Subject: 302 Main street exterior grease trap Hello Nate, There is a new restaurant/coffee facility, "Bread'a.nd Roses",wanting to go into 302 Main St., Hyannis. I know they went to site plan, but was unsure of whether they need to install an exterior grease trap in that location.The previous facility did not have exterior grease trap. If they did install one could you please send me the as built for our records so we can determine how many seats can be allowed. Thanks, Marybeth McKenzie R. S. Health Inspector Town of Barnstable (508) 862-4644 " 1 �= zc26-2a t `�c�s IHME The Town of Barnstat)le Department of Public Works BARNSTABLE, MASS. 382 Falmouth Road, Hyannis, MA 02601 BARNSTABLE I RN5TAR-Cc-I--E-C-1--415 1639- Office: 508.790.6400 Fax: 508.790.6406 www.town.barnstable.ma.us Daniel W. Santos, P.E. Director Fyn MEMO: RuD� -PRco& Ow TO: Thomas A McKean, Director Health Division FROM: Roger D. Parsons, P.E., Town Engineer RE: Application for Variance, Grease Trap—AZTEC CITY - #302 Main Street, Hyannis DATE: April H, 2016, 2016 The Department of Public Works recommends the granting of the above variance to allow the facility to operate with 49 seats and use the menu's submitted with the Variance application. The recommendation is conditioned upon the following: • Adequate internal grease traps are in place and functioning. • Records of grease removal are submitted to the Department of Public Works on a, monthly basis. Rationale No feasible construction of a 1000 gallon external grease trap is possible based upon the physical size of the property. CC: Andrew Boule Town of Barnstable Barnstable ° Board of Health v Maass 200 Main Street,Hyannis MA 02601 � �m 2007 Office: 508-862-4644 Wayne Miller,M.D. FAX: 508-790-6304 Paul Canniff,D.M.D. Junichi Sawayanagi �y� / May 16, 2016 Revised June 1, 2017 Mr. David Lawler, Esq. 540 Main Street Hyannis, MA 02601 RE: Casa Peru Fusion(formerly known as Aztec City), 302 Main Street,Hyannis Grease Recovery Device-Variance Dear Mr. Lawler, You are granted a conditional variance on behalf of your client Susan Boudreau, from Section 322-3 of the Town of Barnstable Code, which requires minimum 1,000 gallon capacity grease traps at all food establishments. This variance will allow you to temporarily operate a food establishment utilizing an existing grease recovery (GRD) device at Aztec City, 302 Main Street, Hyannis with the following conditions: (1) The existing grease recovery device (GRD) shall be utilized and properly maintained in accordance with the MA Plumbing Code. If it needs any repairs, the GRD must be repaired immediately before opening this establishment for business. i (2) Records of grease removal shall be submitted to the Department of Public Works on a monthly basis. The Town Engineer approved your request to utilize a mechanical grease recovery device with a condition n requiring you to submit monthly records to his Office at the Department of Public Works. This building is connected to public sewer. (3) A daily log shall be kept of recorded regular cleaning and maintenance. The log shall list the amount of grease removed and the date cleaned/ maintained. The log shall be posted on the wall and easily accessible for viewing by a health inspector. (4) The menu is restricted to the submitted two page list of foods, submitted 3/30/16, listing especialidades, taqueria, ensaladas, antojitos and bocaditos, and soups. (5) This variance is not transferable to another owner or lessee of this establishment. (6) This variance decision letter shall be posted on a wall adjacent to your food service permit in an easily accessible location for viewing by a health inspector during inspections. This conditional variance is granted because it has been demonstrated that a mechanical grease recovery device, if maintained properly, has been very effective in removing grease, fats, and oils. Sincerely yours, T'Frrrias McKean for\Nayne I D. Chairman Q:WPH Aztec City GRDVariance20l6.doc MEMORANDUM To: All Town Boards and Committees Ann Quirk, Town Clerk Cindy Lovell, Town Council Administrator From: Karen L. Nober, Town Attorney Re: Governor's Order Suspending Certain Provisions of the Open Meeting Law Date: March 17, 2020 As you may know, on March 12, 2020, Governor Baker issued an Order Suspending Certain Provisions of the Open Meeting Law("OML"), G.L. c. 30A, §20. Specifically, the Governor's Order: (1) suspended the requirement that public bodies conduct their meetings in a public place that is open and physically accessible to the public, provided that the public bodies ensure public access to their deliberations through"adequate, alternative means;" and (2) authorized public bodies to allow remote participation by all members, and suspended the requirement that a quorum of the body and the chair be physically present at a specified meeting location. All other provisions of the OML remain in effect, including the requirement that all votes be by roll call if . taken at a meeting in which there is remote participation by the members of the body. On March 15, 2020, the Governor issued an Order prohibiting gatherings of groups of more than 25 people. That Order, which is effective through April 5, 2020, unless further extended, applies to all Town boards and committees except for the Town Council. Accordingly, the public should be _. rohibited`from attending in person all meetings of public bodies at least through April 5, 2020- Meetings_Board and committee meetings should be conducted to ensure public access through "adequate, alternative means" which includes providing public access through telephone, internet, or satellite enabled audio or video conferencing, or any other technology that allows the public to follow the proceedings of the public body while those activities are occurring, i.e., in real-time.Note: the Open Meeting Law does not require public comment at meetings (the Town ` Charter 2-5(c) does require public comment at Town Council regular meetings). Therefore, legal requirements are met if the public can access a meeting without participating, but see the next paragraph for the distinction with public hearings. Public hearings: For public bodies that are required by law to allow active, real-time participation by members of the public at their meetings, i.e., public bodies that conduct hearings, any alternative means of public access must provide for such participation. Any party entitled or required to appear before a public body must be able to do so through remote means in the same manner as a member of the public body who is participating remotely. -. This means that boards that conduct hearings must provide applicants,their representatives and the public the ability to participate remotely in the same manner as that afforded to the members of the board. Additionally, a process must be put in place to ensure that parties may submit any necessary documents, and those documents must be available for view by board members, all meeting participants and members of the public. Recommendations: 1. Town boards and committees that perform purely advisory functions should cancel their meetings for the foreseeable future, so that IT staff can focus their time and resources on supporting meetings of the Town Council and certain other boards. 2. Notice should be provided on the Town's website that until April 5, 2020,the public is prohibited from attending in person all meetings of public bodies, except for Town Council meetings, and any meetings of such bodies that take place will provide adequate, alternative means of access for the public. 3. Boards and committees that conduct hearings: a. May hold meetings on or before April 5, 2020, but without members of the public attending in person. Such meetings may take place only if applicants and their representatives,parties in interest and the public have the ability to participate remotely in the same fashion as that afforded to board members. b. Should immediately assess their ongoing matters to determine deadlines and to reach out to the applicants to request their agreement to extend deadlines beyond the statutory period. Requested extensions should be for 60 or 90 days (90 days would be better). Any agreement to extend deadlines should be memorialize_d in writing and signed by the applicant. Extending deadlines may require re- advertising and providing new notice to abutters and other parties in interest. For matters involving applicants who do not agree to any extensions of deadlines, the, hearing may only be continued to a date within the statutorily required timeframe. In such cases, the chairs of those public bodies should notify and work with IT as soon as possible to ensure that the meetings can proceed within that timeframe in accordance with the requirement that all parties and the public be able to participate fully and in real-time. c. If boards are unable to obtain agreement regarding extensions, they should continue the matters to avoid constructive approval due to the board's failure to timely act. The best way to do that is for a quorum of the board to meet (in person or remotely) at the original hearing/meeting date and time in a way that is accessible to the public for viewing or hearing, to open the meeting and continue the matters to a date certain (within the statutorily required period). If a quorum can't meet, the chair should announce at the original hearing/meeting date and time, in a way that is accessible to the public for viewing or hearing, that due to a lack of quorum,the following matters are being continued to a date certain (within the statutorily required period). Please note that as long as Town Hall is open, applications must be accepted. d OF Tf1E DATE: O,e f-rm $95.00 FEE*: BARNSTABLE, MASS. i639- a,�� Town of Barnstable REC.By SCHED.DATE: Z oZS W2.0 Board of Health 200 Main Street, Hyannis MA 02601 Office: 508-8624644 Paul J.Canniff,D.M.D. FAX: 508-790-6304 Donald A.Guadagnoli,M.D. Junichi Sawayanagi Fra 011 -- VARIANCE REQUEST FORM LOCATION J ;ZProperty Address: ®` ;,Al Assessor's Map and Parcel Number: u2�— Size of Lot: Wetlands Within 300 Ft. Yes Business Name: Asr'�a L AC A,12 No Subdivision Name: APPLICANT'S NAME: Phone Did the owner of the property authorize you to represent him or her? Yes No -PR CONTACT PERSON Name: Name:_Ta- U g-0 r1eq,i I f Address: Address: Ct-i�3r � s v Phone: Phone: 507-,46 s t"jE94 ' L41 ®, re RJg1Q G'it d o MAIL: :S:t(L14.n1C4 (,oP L?5-s1 VARIANCE FROM REGULATION(tncl.Reg.Code tt) REASON FOR VARIANCE(May attach separate sheet if more space needed) nja /-� 'r7 —AtA—,L p, 7H�ZyB Gt/JS�a�1(L — ' N8 �� i rizCeS3'. NATURE OF WORK: H suo e Addition House Renovation LJ Repair of Failed Septic System Checklist (to be completed by office staff-person receiving variance request application) Please submit first four on list as S collated packets. U A. Five(5)copies of the completed variance request form B. Five(5)copies of MA DEP approval letters for Innovative/Alternative septic system(when proposing an I/A system or secondary treatment unit(S.T.U.). . /l C. Five(5)hard copies of engineered plan submitted(e.g.septic system plans)and one(1)electronic version submitted to email: health@town.bamstable.ma.us D.Five(5)copies of labeled dimensional floor plans submitted(e.g.house plans or restaurant kitchen plans)and one(1) kS tom' version. .AlA A completed seven(7)page checklist confirming review of engineered septic system plan by submitting engineer or R.S. _A,!2d Signed letter stating that the property or business owner authorized you to represent him/her for this request ,kj LI+ Applicant must notify abutters 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—Five(5)copies of full menu submitted(for grease trap variance requests only). cQ Fee Submitted*$95.00 for the following variances: 1)New construction, 2) Septic repairs with increase in flows, and 3)New owner/new lessee applying for food, pool or body art variances. Exemptions from Variance Fee: 1) Septic repair without an increase in flow and variances granted at the counter,2)Monitoring Plans,and 3)Temporary Food(not a"variance"). 1:9 Variance request submitted at least 15 days prior to meeting date VARIANCE APPROVED Paul J.Canniff,Chairman NOT APPROVED Donald A.Guadagnoli,M.D. !! REASON FOR DISAPPROVAL Junichi Sawayanagi Q:\Application Forms\VARIREQ Rev APR 4-2018.docx jai 1.o C� 4 STAMP. _till r 1 bo •-o pyD4 ARU iSkM4 I sh wo oh rREt ® (� 1. Homo R MEHO� O i1R [.im cum ( tn . c°a °40 B HOLM, p t R c� 4 4 HG 0 x u„•� [CI N9A011 MpAmn RC[°I*Q ® ARP O o� OMe wi M 4 w OE LOY R 9CAL •I/ V Z V) C.1 d -71UJ �. r_ 0 �Q g vi a AR i *4e m " 0 Q M.Q �� (n af )- i p O N_ 7 4 6° 1 n lJ 4 r88ggg I "T (� _ c L_J Li 4 111 RnE: DINING _. AREA J FIRST FLOOR cC PLAN 0 Firt NET AREA m a 1,625 cl B INCLUDING EMPLOYEE RESTOOMS �7 STAGE 4 DATE ISSUED: c[ATING[APACITY f0/17/2017 REVISIONS: 6 BOOTHS(B)4 SEATS CA -24 SEATS 3 HIGHTOPS(NI)4 SEATS CA m 12 SEATS ��-[,, 5 REGULAR TA,OLCS 4 SEATS EA -20 SCATS t-�1 Clip Aa BAR SEATS -II SEATS I'�[_ �'T�$� �lr� TOTAL SEATING m67 SEATS SIDEWALK - R P SED F R PLAN ( (� ���� ; 0'�' yn Gj I G� DRAWN er: DRAWING No.: ° Al MAIN STREET A l r! �r STAMP: fink, »� A �0Q 00 nR S ve m o orsR Coly R+nn G B M0.pTR O W O 4PRWN 4 RattRi ' I 6R\° J ZOW! ng G 4R\R B cd my /`1EIIPL0YEE R STROOI IS 4 O 3p a"# 9CALE4/4:�-O L�.tr,J ww^^''IICC,,11 tic B 4 O (n ppg I I V) �- 4 4 g _ i ReeMRCe Q J L LL I ew I w uj N AR i ps oco�Rof�O LJ 4 Z Z k i m � Q —5Q ~ CD _ 0 (n 4 e'M"s 4 �p DIN�IN"(; ^� TITLE: em FIRST FLOOR B NET AREA o s1.625 al PLAN TS AGE 11 INCLUDING EMPLOYEE RESTOOMS i SATIN. sPA ITY j DATE ISSUED: 6 BOOTHS (B)4 SEATS EA :24 SEATS 10/17/2017 3 HICHTOPS(Hf) 4 SEATS EA 12 SEATS REVISIONS: 6 REGULAR TABLES 4 SEATS EA 20 SEATS BAR SEATS .11 SEATS TOTAL SEATING 9DEWALK 167 SEATS ROPOSED FL170R PLAN DRAWN By., C �. 4 DRAWING NO.: L MAIN STREET Al y Town of Barnstable Geographic Information System December 29,2006 i 327061 327063 327155 32715.600011 #66 # 30 321069 ��� # 18 # 327156002 6 •A.�,A #f252 327062 327073 .... .... ......... ....... 56 327072 27010 # 104 ,16 .:.::::::.:.:.•...:::'.:::::.......... 327070 27015 327075 ::;.,.; �� #82 #74 -59 .......... ;... 327076 G 327099 327014 44— # 278 # 45 327098 r :.:..:.. s 327097 :.:.•.•..:. ...:..:..:. 84 .... ... ............ .. ..... ••32 1 h 327255 327013 2$4 7 �z.. # 37 # na,. cry r 327078 s 27A95 § #26 27012 :.:................:.. ..... . ...:.:.:., ¢ 2,98 J w 327079 :.:•.. 327085 327380 # 1s '# 20 1D *" 327105 C # 307 - 327271 # 20 0 #0 x .M 327090 327082 OA # 334 # 20 327007 327104 0 327004 4 15327091 327092 # 307 # 328� 327127 # 356 327006002 O� # 330 "327103 # 259 # 1-1 0 327089 i # 307 0 1 eet # 338 327102 ft 319 Parcele ec e Liquor License 095 Li Selected l 327 Parcel: q DISCLAIMERS:This map is for planning purposes only. It is not adequate for legal Map: � N boundary determination or regulatory interpretation. Enlargements beyond a scale of Abutter List Type-Immediate direct abutters without crossing a public way plus - 1"=100'may not meet established map accuracy standards. The parcel lines on this map '- [.. are only graphic representations of Assessor's tax parcels. They are not true property any church,school or hospital within 500 feet. Abutters • boundaries and do not represent accurate relationships to physical features on the map such as building locations. Buffer i �he 3� MAi l) f-+> - V,OD Al g '5k ` o o L w , 0 0 � 0 ' o o 0 o 0 � �� Uf . o� EF ® ® o o 0 0 00 0�,�o - 0 000 0 oo z0 0 MOO�j 1 L4-�(� SFr OS'1�Tafy Town of Barnstable Barnstable AllMerlcaCily B" MASS. Board of Health I � y i639 ,erg' ��fo►u►p�° 200 Main Street,Hyannis MA 02601 2007 Office: 508-862-4644 Paul J.Canniff,D.M.D. FAX: 508-790-6304 Donald A.Guadagnoli,M.D. JunichiSawayanagi December 4, 2017 Steven J. Pizzuti, Esq. 336 South Street* Hyannis, MA 02601 RE: Casa Peru Fusion/ Permission to Increase Seating-to 67 Dear Mr. Pizzuti, I' You are granted permission, on behalf of your client, Aztec City LLC, to increase the number of seats to 67 at Casa Peru Fusion, located at 302 Main Street, Hyannis, Massachusetts. This permission is granted because four (4) separate toilet facilities will be provided. Two toilet facilities are currently provided downstairs. Two additional toilet facilities will be provided upstairs. This request complies with the Board of Health Regulation which requires each food establishment to provide separate employees' male and female toilet facilities and separate patrons' male and female toilet facilities when more than 50 seats are provided. I rely yours ul -, Chairman Q:\WPFILES\Casa Peru Fusion 302MainStreetHyannis ToiletFacilities SeatingApproval 2017.docx /THE DATE °E Tp� P` ti FEE PD. Town of Barnstable ST BARNSCABLE, CHKL (1-14) 9q, �9. ��� Regulatory Services Department a AT for 200 Main Street,Hyannis MA 02601 APPLICATION FOR OUTSIDE DINING/SIDEWALK CAFE . LOCATION Name of Establishment: �Q rl� L S r e'll Establishment Address: ci'1 ��c� �7 ��� ( �l,pn� rr'n 17) 'L APPLICANTS NAME: A '.40,7 6e,<J Phone# SEATING FACILITIES/EQUIPMENT Total#of Seats Existing #of Restrooms Provided - Size of Grease Trap 1" Total#of Seats Proposed /—in S 11k—(?e G Air Curtains(Yes or No) e (Total means overall number of slats indoors plus outdoors) Hose Bib (Yes or No) Screens (Yes or No) Brief Description of Seating Arrangement,Type of Furniture Proposed,Hours of Operation,Projected - Opening and Closing Dates 4,� Uwe the undersigned ertify that the above information which I/we provided is correct. I/we have read and fully understand the Town of Barnstable Code Chapter 322 and further understand that failure to comply with said procedures may result in the immediate revocation of this permit. Signature of Applicant(s): Date: b C) Date: IMPORTANT-PLEASE REMEMBER TO INCLUDE: 3 Copies of the Neatly Drawn Sketch Plan of the Outside Dining Area Showing Separation Distances to Curbing,Trees,Rubbish Containers and any other Obstacles in Pedestrian Walkway 3 Copies of Pictures of the Proposed Outside Dining Location(Front and Side Views) z/1 Copy of the Menu FOR OFFICIAL USE ONLY Town Manager Approval: Public Health Division: '1iv L6�l 3 1� Licensing Board Approval: Certificate of Insurance: License Agreement: Comments: M-0A cill-efriL4 no v ►t-,j+rerd RZ7LICC('n dl rder d1ille fArM J 2 Jmair V1'A 0� G Q:\Application Forms\OUTDINARDOC rn g: heckIist. Instructions: Please read the following requirements for outdoor dining. Place a checkmark on each line next to the number which you meet the criterion of. If you do not meet the criterion or if you are unsure, leave it blank. A. No person, corporation, or firm shall provide outdoor dining or an outdoor cafe at a food establishment until after all of the following requirements are met: (1)The applicant shall file a written request for outside dining or for an outside cafe on a form prescribed by the Town and shall submit plans of the proposed dining area. The seating capacity shall be determined by the Board of Health after a determination is made whether requirements of Subsection A(2)through(14)below will be met and after a visual inspection is conducted by an agent of the Board of Health. A replacement food establishment permit shall be issued by the Board of Health indicating outside dining is permitted and listing the overall seating capacity, only after it is determined by an agent of the/Board of Health that all of the requirements Subsection A(2)through(14) of this section are met. y (2)A menu shall be submitted to the Board at the time of application. G" (3)The dining area must be appurtenant and contiguous to the restaurant property. The dining area must be mentioned on the described premises as in the case of a common victualler's license. (4) Sufficient restrooms, both for customers and employees,.must be furnished counting the additional outside seating as required by the State Plumbing Code and Town of Barnstable Health regulations. -5)A grease trap shall be of sufficient capacity, based upon 15 gallons per seat, as required by the State Environmental Code, Title V, and Town of Barnstable Health regulations. A grease recovery device may be installed to supplement an existing in-ground grease trap, after receiving the approval of the Board of Health. i, (6)All entrance and exit doors used by food service personnel and customers must be screened and provided with air curtains meeting National Sanitation Foundation standards. All windows or openings used for the transfer of food will be screened and provided with air curtains. Food cannot be stored or kept outside. All food must be prepared inside the facility's kitchen and kept inside until served. �J (7)A drainage system designed to eliminate odors will be required for all outdoor dining areas. Hose bibs with vacuum breakers mus t be available for washingdown the dining area. g 12;Trash dumpsters shall be situated no closer than 50 feet from an outdoor dining area. If such a dumpster is in the line of sight from the dining area, it must be hidden from view. The area around the dumpster and stockade must be kept clean and free of litter. Dumpsters must be closed with adequate covers designed to prevent entrance of rodents and birds and sealed to co ntrol odors. The patio or other ground surface must be of constructed of material readily cleanable and not susceptible to dust, mud, or debris. (Brick,tile, and concrete are examples of acceptable materials.) �.Z(10)Table tops must be smooth, nonporous, easily cleanable and durable, and readily maintained in a clean and sanitary condition. i�(11)Food-service personnel must constantly police the dining area for wastepaper, garbage and other trash. Placement clips, cup holders and other such devices must be utilized to prevent blowing paper. Covered trash receptacles must be prov' ed in close proximity to the dining area and must be emptied as needed to prevent overflowing. (12) Strict cleanup practices must be adhered to.Waitstaff and buspersons must clean up after each patron as in indoor dining. Each establishment must abide by all regulations contained in Article X,Minimum Sanitation Standards for Food Serv' e Establishments, of the Commonwealth of Massachusetts, Department of Health Sanitary Code. (13) Outside food handlers must have easy access to handwash sinks and cleaning cloths. Facilities for preparation and disposal of sanitizing solutions must be accessible. (14)Hair nets or other effective hair restraints, such as hats covering exposed hair, shall be worn by all outside food or drink handlers. Beards and mustaches must be neatly trimmed. B. Exemption from doorway air curtain requirement in Subsection A(6).above: The Board of Health may waive the requirement to provide air curtains at the doorways only if no waitstaff services will be provided to the outside dining area(self-service only). QAApplication Forms\OUTDINAPCHECKLIST.doc Applicant's Signature: _ Date: 4: c / V / U 5 FM f i Six burners Grill fry Electric Oven Sanitizer Sandwich Rinse Sandwich Unit Wash UnitT�- w r M Wash Dishwasher Clean Clean Dishes Handwash sink _ 5 24X30 24X30 Bathrooms 30 24X30 24X30 x 48 24X30 24X30 � n \ 30 rl 24X30 .24X30 60 Coolers �, 24X30 24X30 G 11 INSIDE SEATS:41 2400 24X30 �d TOTAL SEATS:49 Stage Stage ENTRANCE T E 24x30 � `� 24x30 _ 24x30 24-Y30 6ftL F--30ft-� 14 Fence Fence OUTSIDE SEATS:8 C-� � p j1e �Dss 5 rl tl1E I DATE:(�/�'' $ FEE: �...�: * RAMMBLE, •'' C F-' v� 1 MASS.. �0� REC.BY: Town of Barnstable SCHED.DATE: j� r Board of Health. 03 200 Main Street, Hyannis MA 02601 //17 IL Office: 508-862-4644 Paul J.Canniff,D.M.D. FAX: 508-790-6304 Junichi Sawayanagi Donald A.Guadagnoli,M.D. ! Alternate:Cecile Sullivan,RN,MSN VARIANCE REQUEST FORM LOCATION Property Address: 302 Main Street, Hyannis Assessor's Map and Parcel Number: 327-095 Size of Lot: 23 Wetlands Within 300 Ft. Yes Business Name: Casa Peru Fusion No X Subdivision Name: APPLICANT'S NAME: Aztec City, LLC Phone (774) 470-6197 Did the owner of the property authorize you to represent him or her? Yes X No i PROPERTY OWNER'S NAME CONTACT PERSON Name: Name: Steven J. Pizzuti I Address: Address: 336 South Street, Hyannis, MA 02601 ! Phone: Phone: (508) 771-1911 EMAIL: Steven@pizzutimazzeo.com VARIANCE FROM REGULATION(List Reg.) REASON FOR VARIANCE(May attach if more space needed) 322.4 Increase seating to 67 total seats NATURE OF WORK: House Addition LJ House Renovation LJ Repair of Failed Septic System LJ ! I Checklist (to be completed by office staff-person receiving variance request application) Please submit copies in 5 separate,collated packets. Five(5)copies of the completed variance request form I Five(5)copies of engineered plan submitted(e.g.septic system plans) Five(5)copies of MA DEP approval letter for I/A septic systems only. Five(5)copies of labeled dimensional floor plans submitted(e.g.house plans or restaurant kitchen plans) _ A completed seven(7)page checklist confirming review of engineered septic system plan by submitting engineer or registered sanitarian Signed letter stating that the property or business owner authorized you to represent him/her for this request, Applicant understands that the abutters trust be notified by certified snail at least ten days prior to meeting date at applicant's expense(for Title V and/or local sewage regulation variances only) Full menu—Five(5)copies of full menu submitted(for grease trap variance requests only). $95.00 variance request application fee collected (No fee for lifeguard modification renewals , grease trap variance renewals [same owner/lessee only],outside dining variance renewals[same owner/lessee only],and variances to repair failed sewage disposal systems[only if no expansion to the building proposed]) Variance request submitted at least 15 days prior to meeting date VARIANCE APPROVED Paul J.Canniff,Chairman NOT APPROVED Junichi Sawayanagi REASON FOR DISAPPROVAL Donald A.Guadagnoli,M.D. C:\Users\Decollik\AppData\Local\Microsoft\Windows\Temporary Internet I Files\Content.Outlook\BMQD49H2\VARIREQ Rev APR2017.DOC I i i r i V f / DATE: �tME Tp� � ' 9c- 0"' FEE: �>.= MASS J p c� pTEDMAtA Town of BarnSta e SCHED.DATE: /G T' Board of Health 200 Main Street, Hyannis MA 02601 i Office: 508-862-4644 Paul J.Canniff,D.M.D. I FAX: 508-790-6304 Junichi Sawayanagi Donald A.Guadagnoli,M.D. Alternate:Cecile Sullivan,RN,MSN VARIANCE REQUEST FORM LOCATION Property Address: 302 Main Street, Hyannis Assessor's Map and Parcel Number: 327-095 Size of Lot: .23 Wetlands Within 300 Ft. Yes Business Name: Casa Peru Fusion No X Subdivision Name: APPLICANT'S NAME: Aztec City, LLC Phone (774) 470-6197 Did the owner of the property authorize you to represent him or her? Yes X No PROPERTY OWNER'S NAME CONTACT PERSON Name: Name: Steven J. Pizzuti Address: Address: 336 South Street, Hyannis, MA 02601 Phone: Phone: (508) 771-1911 EMAIL: Steven@p.izzutimazzeo.com VARIANCE FROM REGULATION(List Reg.) REASON FOR VARIANCE(May attach if more space needed) 322.4 'ri jet— ro4li�fe5, Increase seating to 67 total seats NATURE OF WORK: House Addition LJ. House Renovation LJ Repair of Failed Septic System LJ Checklist (to be completed by office staff-person receiving variance request application) Please submit copies in S separate,collated packets. Five(5)copies of the completed variance request form Five(5)copies of engineered plan submitted(e.g.septic system plans) Five(5)copies of MA DEP approval letter for 1/A septic systems only. Five(5)copies of labeled dimensional floor plans submitted(e.g.house plans or restaurant kitchen plans) A completed seven(7)page checklist confirming review of engineered septic system plan by submitting engineer or registered sanitarian Signed letter stating that the property or business 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—Five(5)copies of full menu submitted(for grease trap variance requests only). $95.00 variance request application fee collected (No fee for lifeguard modification renewals , grease trap variance renewals [same owner/lessee only],outside dining variance renewals[same owner/lessee only],and variances to repair failed sewage disposal systems[only if no expansion to the building proposed]) Variance request submitted at least 15 days prior to meeting date VARIANCE APPROVED Paul J.Canniff,Chairman NOT APPROVED Junichi Sawayanagi REASON FOR DISAPPROVAL Donald A.Guadagnoli,M.D. C:\Users\Decollik\AppData\Local\Microsoft\Windows\Temporary Internet Files\Content.Outlook\BMQD49H2\VARIREQ Rev APR2017.DOC l SolA^-c oL),Itr f /✓c w ✓��-, 20�� rwo4 daPJ al7l AV r r OFIKIE --Own of Barnstable* Barn °* Board of Health j er'`aC j BARNSTAHM � 200 Main Street,Hyannis MA 02601 MASS � i639 � '°r fD Mpl 14 2007 Office: 508-862-4644 Wayne Miller,M.D. FAX: 508-790-6304 Paul Canniff,D.M.D. Junichi Sawayanagi May 16, 2016 Mr. David Lawler, Esq. 540 Main Street See, &000 Hyannis, MA 02601 /���T a;Aztec'Ctty(former Island Merchant)302 Main Street;Hyannis 4. Grea§e:Recovery Device Variance` Dear Mr. Lawler, You are granted a conditional variance on behalf of your client Susan Boudreau, from Section 322-3 of the Town of Barnstable Code, which requires minimum 1,000 gallon capacity grease traps at all food establishments. This variance will allow you to temporarily operate a food establishment utilizing an existing grease recovery (GRD) device at Aztec City, 302 Main Street, Hyannis with the following conditions: (1) The existing grease recovery device (GRD) shall be utilized and properly maintained in accordance with the MA Plumbing Code. If it needs any repairs, the GRD must be repaired immediately before opening this establishment for business. (2) Records of grease removal shall be submitted to the'Department of Public Works on a monthly basis. The Town Engineer approved your request to utilize a mechanical grease recovery device with a condition n requiring you to submit monthly records to his Office at the Department of Public Works. This building is connected to public sewer. (3) A daily log shall be kept of recorded regular cleaning and maintenance. The log shall list the amount of grease removed and the date cleaned/maintained. The log shall be posted on the wall and easily accessible for viewing by a health inspector. (4) The menu is restricted to the submitted two page list of foods, submitted 3/30/16, listing especialidades, taqueria, ensaladas, antojitos and bocaditos, and soups. (6)—(only-paper-plaLees-apd-pla +e-bate d. (6) This variance is not transferable to another owner or lessee of this establishment. (7) This variance decision letter shall be posted on a wall adjacent to your food service permit in an easily accessible location for viewing by a health inspector during inspections. This conditional variance is granted because it has been demonstrated that a mechanical grease recovery device, if maintained properly, has been very effective in removing grease, fats, and oils. S Sin rely your ayn Miller, M.D. Chai an Q:WPH Aztec City GPDVariance20l6.doc r FIRE T ti The Town of Barnsta e Department of Public Works * ELARNSTABLE,MASS. " 382 Falmouth Road,Hyannis,MA 02601 BARNSTABLE 9 geNMl's WLLS2-TST VILL-S"t WSSTAS. i639• aim Office: 508.790.6400 1630-201, rEa MAC Fax: 508.790.6406jj7g www.town.barnstable.ma.us Daniel W. Santos, P.E. Director MEMO: TO: Thomas A McKean, Director Health Division FROM: Roger D. Parsons, P.E., Town Engineer RE: Application for Variance, Grease Trap—AZTEC CITY - #302 Main Street, Hyannis DATE: April 11, 2016, 2016 The Department of Public Works recommends the granting of the above variance to allow the facility to operate with 49 seats and use the menu's submitted with the Variance application. The recommendation is conditioned upon the following: • Adequate internal grease traps are in place and functioning. • Records of grease removal are submitted to the Department of Public Works on a monthly basis. Rationale No feasible construction of a 1000 gallon external grease trap is possible based upon the physical size of the property. CC: Andrew Boule i Barnstable °FTo�ti Town o Barnstable ° Board of Health AMASS.. LE� 200 Main Street,Hyannis MA 02601 I �'Dlpp 3� 2007 Office: 508-862-4644 Wayne Miller,M.D. FAX: 508-790-6304 Paul Canniff,D.M.D. Junichi Sawayanagi May 16, 2016 Revised June 1, 2017 Mr. David Lawler, Esq. 540 Main Street Hyannis, MA 02601 BE: .::Casa Peru:Fusion(formerly 1o76wn as AztecCtty), 302 Mani Street;Hyannis Grease Recovery Device Variance Dear Mr. Lawler, You are granted a conditional variance on behalf of your client Susan Boudreau, from Section 322-3 of the Town of Barnstable Code, which requires minimum 1,000 gallon capacity grease traps at all food establishments. This variance will allow you to temporarily operate a food establishment utilizing an existing grease recovery (GRD) device at Aztec City, 302 Main Street, Hyannis with the following conditions: (1) The existing grease recovery device (GRD) shall be utilized and properly maintained in accordance with the MA Plumbing Code. If it needs any repairs, the GRD must be repaired immediately before opening this establishment for business. (2) Records of grease removal shall be submitted to the Department of Public Works on a monthly basis. The Town Engineer approved your request to utilize a mechanical grease recovery device with a condition n requiring you to submit monthly records to his Office at the Department of Public Works. This building is connected to public sewer. (3) A daily log shall be kept of recorded regular cleaning and maintenance. The log shall list the amount of grease removed and the date cleaned/maintained. The log shall be posted on the wall and easily accessible for viewing by a health inspector. (4) The menu is restricted to the submitted two page list of foods, submitted 3/30/16, listing especialidades, taqueria, ensaladas, antojitos and bocaditos, and soups. (5) This variance is not transferable to another owner or lessee of this establishment. (6) This variance decision letter shall be posted on a wall adjacent to your food service permit in an easily accessible location for viewing by a health inspector during inspections. This conditional variance is granted because it has been demonstrated that a mechanical grease recovery device, if maintained properly, has been very effective in removing grease, fats, and oils. I Sincerely yours, I'F6—r6as McKean for VVayne i .D. Chairman Q:WPH Aztec City GRDVariance2016.doc ST Pt.F : 1.,i r ' l pp 1 7 can f� ileagal wa 18 ' L- 0* M1 . NO1Rm �y�p N IN �� "AnldEN R4ID W o ersn + RmONO oaR vS cd WH 4 RR re �01115 O y q i 0 ® o E > M L 7F- RESTROOMS y� stnL .v • G oR Z O W i 4 I ~ W W< - m vma:c ZLJJ N e Ln fl12�11 SOW Z lJ U ^ c mn,I ~ z Z f� AR I m�a Comm UJ a Z ^�- 1 O O _. 171 n rg I eoum � L-J R.O. HT I TITLE: ' ti DINING AREA FIRST FLOOR PLAN NET AREA d t 1.825 0l @ INCLUDING EMPLOYEE RESTOOMS STAGE { DATE ISSUED: li C�TA,TING C-APACITY REVISIONS: 6 BOOTHS(0)4 SEATS EA -24 SEATS 3 HIGHTOPS(N1)4 SEATS EA .12 SEATS S REGULAR TABLES 4 SEATS EA -20 SEATS BAR SEATS mI SEATS '((^^••CL��"' LT•„C-$' `}Y„� �'�] TOTAL SEATING a67 SEATS SIDEWALK n yQppOSEDR P A 'TeV�C e. �j 1 G DRAWN BY: ---- PROJECT DRAWING NO.: 4 MAIN STREET A R i L CA P- QA i °Y e r hn 4 0 r. T4P i 01�� aN nL4o AM IV Noumun El (Do 00 g sow w rAw awe 8 I'(n��'7�I1I r OLop O W p 4otliae ° �+ U UI S V sMaw w 2: Q� ng ® 4ay ewe cZa >< 4 mW OVPL _'E R SSTROUMS 4 0 3o a ALE.,o� _fit INDIAN Co B 4 uj 1) O W $ L e -,q a I twmas[ > Q W Q 4 �A 0^ 1I1� I O L? g v) u I ttee ono m ( O w Z v) h- Z rp$ i caacn a �O ON= I8 0 N In L-_., a FtHT 4 cwyg a ^ TITLE; `" FIRST FLOOR NET AREA 11,625 V PLAN STAGE ; INCLUDING EMPLOYEE RESTOOMS c ATIN• SPA.ITY RNO, 8 BOOTHS(B)4 $EATS EA �24 SEATS 3 HICHTOPS(1)4 SEATS EA .12 SEATS 8REGULAR TA31•ES 4 SEATS EA •20 SEATS BAR SEATS 2 tEATSTOTAL SEAi1NGSIDEWALK =67 SEATS OR PLAN11AIN STREET L e ,�4 L22 �L(XLr f' LL-A 9 c DATE: lJ � FEE: + BAMSPABLE, s �• MASS. REC. BY c�G AjEp" ► Town of Barnstable SCHED. DATE: Board of Health 200 Main Street, Hyannis MA 02601 Office: 508-862-4644 Wayne A.Miller,M.D. CA 508-790-6304 Junichi Sawayanagi Paul J.Canniff,D.M.D. a� VARIANCE REQUEST FORM LOCATION Property Address: cz�-, � Assessor's Map and Parcel Number: 3 0-? Size of Lot: Wetlands Within 300 Ft. Yes Business Name: No Subdiivision Nam . r APPLICANT'S NAME:SX)-5 1tC��dI�PtL� Phone Did the owner of the property authorize you to represent him or her? Yes ' No _. PROPERTY OWNER'S NAME CONTACT PERSON` / Name: G�S f C���, L��- Name:" � V ' w[. eA tiAddress: a-_ � �- .� ro Address: �� V�pV�' u. �cl�' � �.�T��_ �'/ Phone: ��- 71 s - (-)X3 �� Phone: 50'9- —1-772-o P VARIANCE FROM REGULATION(List Reg.) REASON FOR VARIANCE(May attach if more space needed) I ir-� Ue40e e &i''' NATURE OF.WORK: House Addition ❑ House Renovation ❑ Repair of Failed Septic System U 1 ! 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 system plans) _ Completed seven(7)page checklist confirming review of engineered septic system plan by submitting engineer or registered sanitarian _ Four(4)copies of labeled dimensional floor plans submitted(e.g.house plans or restaurant kitchen plans) _ Signed letter stating that the property owner authorized you to represent him/her for this request _ Applicant understands that the abutters must be notified by certified mail at least ten days prior to meeting date at applicant's expense (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 variance renewals[same owner/lessee only], outside dining variance renewals[same owner/leasee only],and variances to repair failed sewage disposal systems[only if no expansion to the building proposed]) Variance request submitted at least 15 days prior to meeting date VARIANCE APPROVED Wayne Miller,Chairman NOT APPROVED Junichi Sawayanagi REASON FOR DISAPPROVAL Paul J.Canniff,D.M.D. C:\Users\decollik\AppData\Local\Microsoft\windows\Temporary Internet Files\Content.Outlook\BAJ9P9B7\VARIREQ.DOC sS CD Standard floorplan �- rw window S p 10 4 8 ? 5 4 3 2 I 6 T O R . A 3 . • N Z r4%) e 93 .92 .. 1 90 ".�. rn rn Door - .vi•. Window v, Bar ©AR BAR BAR Einhance Register .03zr �. M . 0 ray V z . -- Town of Barnstable �FIME Tp� Barnstable Board of Health , snuvsrns[.E, 200 Main Street,Hyannis MA 02601 Mass. m i639• arFD MA'S A 2007 Office: 508-862-4644 Wayne Miller,M.D. FAX: 508-790-6304 Paul Canniff,D.M.D. Junichi Sawayanagi RESULTS OF BOARD OF HEALTH MEETING Tuesday, March 11, 2008 at 3:00 PM . Town Hall, Hearing Room 367 Main Street, Hyannis, MA I. Show- Cause Hearing — Housing (New): DISMISSED Marilyn Higgins and Cindy Gold at 92 County Seat, Hyannis — Housing violations. Housing Violations Dismissed. Trash has been cleaned up and the pile of antiques are being handled. II. Hearing — Housing CONTINUED UNTIL James Madru, Manager, Breakwater Condominiums, SEP 9, 2008 BOH dumpster setback to property line. MEETING The Breakwater Condominiums was granted a temporary variance to continue the use of the dum ster 5 feet from property line until Se 9 2008 at which the p p p Y p , Board will review whether it had been kept properly emptied and the area clean. III. Discussion: Stephen Wilson, Baxter Nye Engineering, representing Hyannisport Club — 2 Irving Avenue, 156 Acre parcel, pertaining to building closest to Merchant's Mill Way, just west of Hall's Creek. The Board acknowledged the proposed plan would be ok with a two- compartment septic and the Health Division would need floor plans. An I/A system would not be required. ' IV. Septic Variances: POSTPONED A. Whitney Wright, owner—4308 Main Street, Barnstable, UNTIL APRIL 8 145,800 square feet parcel, one variance (postponed from BOH Meeting Feb 2008 meeting). The Board needs corrected plans and variance request revising the map and parcel number, along with specifying the desired variance. V. Six or More Bedrooms (Cont.): DENIED Darren Meyer representing Jamison DaSilva, owner—47 Suffolk Avenue, Hyannis, 11,000 square feet parcel (continued from Jan 2008 BOH). Page 1 of 3 The obstacles the applicant must overcome for approval would be: removing the two illegal bedrooms. They do not have proper egress. They must comply with the occupancy ordinance regarding the size of the parking (so it is not too wide). If they want a kitchen in the downstairs, Title V requires him to put in a two- compartment septic tank. VI. Correspondence: READ Letter from William and Myrna Elkins regarding 47 Suffolk Avenue, Hyannis. VII. Six or More Bedrooms (New): APPROVED A. Glen Harrington representing Paul Dauphinee, owner— 80 Evans Street, Osterville, 12,800 square feet parcel. The septic would be installed before the sale of the property. APPROVED B. Sullivan Engineering representing John and Ann Marie Cotton, owners — 161 Marquand Drive, Marstons Mills, 5.08 acre parcel. Proposed seven bedrooms. VOL Variance — Food (New): John Kenney, Attorney, representing David Lancaster, owner of Nirvana Coffee Company, proposing to operate from 3206 Main Street, Barnstable, requesting one toilet facility variance and one grease trap variance. CORRECTION to Agenda: Mr. Field and Ms. Bearse are the property owners. The owner of Nirvana Coffee is David Lancaster. TWO discussions were voted on. 1) APPROVED - Board approved the variance of the grease trap with the following conditions: a) it is approved with the menu filed, b) they will use a grease recovery devise, and c) they will maintain a daily log listing the amount of grease removed, and the daily logs will be easily accessible for the health inspectors. 2) DENIED - Board voted to deny the allowance of a variance from the toilet facility requirement of two. IX. Subdivision # 817 - Definitive Plan: Cape & Islands Engineering representing Peter Jenkins, Jr., Definitive Plan at 361 Parker Road, West Barnstable, Map and Parcel 176-021, private wells, on-site sewerage disposal system, continued from Oct 2007 meeting (Postponed from Jan 2008 BOH). ■ THE BOH will recommend to the Planning Board that the BOH wants to invoke the 1650 Rule and use a shared system unless they reduce the flow. THE BOH will also state that if the total flow for the Subdivision is greater than 1650, a new plan showing a revised plan identifying where a shared system will be located. ■ THE BOH would add to the requirements of the well testing to include herbicide and pesticide. There are cranberry bog(s) nearby and seasonally the testing may differ. Page 2 of 3 i ■ Floor plans must be submitted to the Board of Health. ■ THE BOH would also note to the Planning Board that the Fire Department wrote a letter stating their concern with the accessibility for Lot# 1. ■ THE BOH will acknowledge the revised plan is the one where the five wells are shown with circles identifying the radius. The plan the Board reviewed is identified as"Revd Jan 14, 2008 40 Ft Wide Road and Dated Dec 6, 2007". X. Correspondence: READ Letter from A.M. Wilson Assoc. regarding proposed Subdivision# 817 XI. Old Business/New Business/Correspondence: A. Joseph Dunn, Island Merchant regarding grease recovery device and testing. The Board approved the continued use of the grease recovery device with the requirement that a log be kept with the dates and quantity of grease removed and the log will be kept in an easily accessible place for the health inspectors to view, similar to dishwashing logs. B. Ed Pesce, Pesce Engineering, and John Kenney, Attorney, representing 381 Old Falmouth Road, Marstons Mills —septic system discussion regarding failure (continued from BOH Jan. and June 2007, and Jan 2008). Mr. Pesce will have a hydraulic inspection of the leaching system done in Mid-to- End July 2008. He will come to the September 9, 2008 meeting with the results. A Decision was decided by the Board on this property with the following conditions: 1) They will not invoke the 1650 rule - if the Unit F proves to be ok. 2) The design flow in the plan is dated 2/09/08. 3) He will replace two systems Unit B & E by 1/1/09. 4) Further discussion will be done at the Sep 2009 Board of Health meeting. 5) The Board will waive the need for a percolation test before the permit is issued because there are already percolation tests done on the lot. The percolation is to be witnessed at the time of the inspection. 6) Mr. Pesce amended Units 1 & 14 to 2,988 gallons per day. Page 3 of 3 i 'own of Barnstable OF ZHE Tp� Regulatory Services Barnstable Thomas F. Geiler,Director ArAmericaCity Public Health Division ► * BARNSTABLE. �. y MASS. $ Thomas McKean, Director _ i6;q. Argo 39.r A 200 Main Street Hyannis, MA 02601 Office: 508-862-4644 Fax: 508-796-6304 March 5, 2008 Joseph Dunn Island Merchant 302 Main Street Hyannis, MA 02601 Dear Mr. Dunn: Enclosed is a copy of the Board of Health Agenda for the upcoming meeting on March 11, 2008. The Board of Health is requesting your presence to update the Board on your grease trap requirements at the Island Merchant and resolve the issues at hand. The meeting will begin at 3:00 pm at the Town Hall, 367 Main Street, Hyannis. It will be held in the Hearing Room on the second floor. Since ely, Sharon Crocker Administrative Assistant • • Note to Agenda: BOH - FEB 2008 Joseph Dunn, Island Merchant—He heard back from Envirotech and they are not able to test the system again until January 15, 2007 due to the holiday. He has also contacted Big Dipper who has said they would send a representative to look at the system for no charge. They have not committed to a date. He will contact them again. The installer/engineer has said that the only company which they are aware of to do the testing is Envirotech. He will be on the February 2008 Agenda with the results. tHE Town of Barnstable (TARNS CABLF1 4 U1" sG39. Board of Health �p ♦0 200 Main Street, Hyannis MA 02601 Office: 508-862-4644 Wayne Miller,M.D. FAX: 508-790-6304 Paul Canniff,DMD Junichi Sawayanagi June 19, 2007 Mr. Joseph Dunn 302 Main Street Hyannis, MA 02601 . RE�� ReIestfar�AddtaonalSeatsat�l�sl'a d£' ue�rc a'nt, 302��Ianstre�et z��..r Dear Mr. Dunn, You are granted a conditional variance from Section 322-4 tooperate a food establishment with three separate toilet facilities. This variance will allow you to operate a food establishment, Island Merchant, at 302 Main Street, Hyannis with the following conditions: (1) Three separate toilet facilities shall be provided; two on the main floor for male and female patrons and one on the second floor for employees. (2) A touchless sensor operated faucet shall be installed at the upstairs restroom hand'wash sink, prior to the installation of the additional seats.. (3) The maximum seating capacity is increased to 66. (4) This variance may be revoked anytime the operator fails to comply with a condition of these variances or anytime unsanitary conditions are observed. - (5) This variance decision letter shall be posted on a wall adjacent to your food service permit in an easily accessible location for viewing by a health inspector during inspections. This variance is granted because the Board is of the opinion that three restrooms should be sufficient for the employees and patrons at this establishment of 66 seats. Si rely y r , ay Miler, M.D. Q:\WP I ES\lslandMerchant2007.doc �j •�OptHr,. DATE: � 3 0 FEE: BARNSrABLE, C� S y MAS& 1639..IA�e REC. BY Town of Barnstable SCHED. DATE: `� [ Board of Health 200 Main Street, Hyannis MA 02601 Office: 508-862-4644 FAX: 508-790-6304 Wayne A.Miller,M.D. Paul J.Canniff,D.M.D. VARIANCE REQUEST FORM LOCATION Property Address: Assessor's Map and Parcel Number: AllI-Ad Size of Lot: 31,5_0y 5-4 Wetlands Within 300 Ft. Yes Business Name: No Subdivision Name: APPLICANT'S NAME:�Qrize o�torepresent him or h^ Phone Did the owner of the property authoer? Yes No PROPERTY OWNER'S NAME }-�Q CONTACT PERSON Name: � � v ame: n� l 't_ Address: w i (�' Ad ess: / Phone: -y y q00 Phone: VARIANCE FROM REGULATION(List Reg.) REASON FOR VARIANCE(May attach if more space needed) t�_ t Q i a _ NATURE OF WORK: House Addition ❑00000 House Renovation ❑ Repair of Failed Septic Srystem CE c: Checklist (to be completed by office staff-person receiving variance request application) C-r! C: i Please submit copies in 4 separate completed sets. < to -" Four(4)copies of the completed variance request form I C3 Four(4)copies of engineered plan submitted(e.g.septic system plans)tj d `" Four(4)copies of labeled dimensional floor plans submitted(e.g.house plans or restaurant kitch Signed plans)5 i QQ (� ned letter stating that theproperty g g 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 ap licant's expense ( Title V and/or local sewage regulation variances only)tj 0 r Full menu submitted(for grease trap variance requests only)t.l Q �,;� n 1 Variance request application fee collected(no fee for lifeguard modification renewals,grease trap variance renewals[same owner/leasee only], outside dining variance renewals[same owner/leasee only],and variances to repair failed sewage disposal systems [only if no expansion to the building proposed]) t Variance request submitted at least 15 days prior to meeting date VARIANCE APPROVED Wayne Miller,Chairman LNOT APPROVED Paul J.Canniff,D.M.D. EASON FOR DISAPPROVAL :\Application Forms\VARIREQ.DOC " �pQ SHE TpjL,y - �� ��o' Town of Barnstable r7�C�-�� ;� 1= BARNSTABLE. 9 MASS. 04 Board of Health !OJ T ap 1639. �0 pTFD MA1 a' 200 Main Street, Hyannis MA 02601 Office: 508-862-4644 Wayne Miller,M.D. FAX: 508-790-6304 Paul Canniff,D.M.D. Junichi Sawayanagi April 27, 2007 David Dumont ° Down Cape Engineering' 939 Main Street, Route 6A Yarmouth Port MA 02675 ' �rvfs Wks{- cx2 o I RE: Island Merchant Restauran and East End Lounge, 302 Main Street, Hyannis Grease Recovery Device / Variance. Dear Mr. Dumont, You are granted a conditional variance from Section 322-3 of the Town of Barnstable Code, which requires minimum 1,000 gallon capacity grease traps at all food establishments. This variance will allow you to operate a food establishment, utilizing a grease recovery (GRD) device at Island Merchant Restaurant and East End Lounge, 302 Main Street, Hyannis with the following conditions: (1) A grease recovery device (GRD) shall be installed and maintained in accordance with the MA Plumbing Code. (2) The dishwasher shall be connected to the grease recovery device (GRD). (3) The menu is restricted to foods on the three-page menu dated January 23, 2007. (4) This variance decision letter shall be posted on a wall adjacent to your food service permit in an easily accessible location for viewing by a health inspector during inspections. (5) A certified laboratory shall be hired to test the wastewater entering and exiting the grease recovery device on a monthly basis (oil and grease quantities) for a period of three months. Results of these tests shall be submitted to the Board at the July 10, 2007, meeting. (6) This variance is not transferable to another owner or lessee of this establishment. Q:\WPFILES\Island Merchant GRDVariance2007.doc 1 r This variance is granted because it has been demonstrated that a grease recovery device (G.R.D.) would be effective in removing grease, fats, and oils. Sincerely ours, �I f Way ; it r, M.D. Chairman Q:\WPFILES\Island Merchant GRDVariano:2007.doc Town of Barnstable r R, SS.L� MASS. Board of Health 9 � DO i6gq. �0 A,Fa MAI°i 200 Main Street, Hyannis MA 02601 Office: 508-862-4644 Wayne Miller,M.D. FAX: 508-790-6304 Paul Canniff,D.M.D. Susan Rask,R.S. April 27, 2007 David Dumont ems" rvu,,J . Down Cape Engineering 939 Main Street, Route 6A Yarmouth Port, MA 02675 RE ,. Island Merchant Restaurant and East End Lounge, 302 Marne Street, Hyannis f Grease Recove yDevice % Variance :.. . Dear Mr. Dumont, You are granted a conditional variance from Section 322-3 of the Town of Barnstable Code, which requires minimum 1,000 gallon capacity grease traps at all food establishments. This variance will allow you to operate a food establishment, utilizing a grease recovery (GRD) device at Island Merchant Restaurant and East End Lounge, 302 Main Street, Hyannis with the following conditions: (1) A grease recovery device (GRD) shall be installed and maintained in accordance with the MA Plumbing Code. (2) The dishwasher shall be connected to the grease recovery device (GRD). (3) The menu is restricted to foods on the three-page menu dated January 23, 2007. (4) This variance decision letter shall be posted on a wall adjacent to your food service permit in an easily accessible location for viewing by a health inspector during inspections. (5) A certified laboratory shall be hired to test the wastewater entering and exiting the grease recovery device on a monthly basis (oil and grease quantities) for a period of three months. Results of these tests shall be submitted to the Board at the July 10, 2007 meeting. (6) This variance is not transferable to another owner or lessee of this establishment. Q:\WPFILES\Island Merchant GRDVariance2007.doc This variance is granted because it has been demonstrated that a grease recovery device (G.R.D.) woulc be effective in.removing grease, fats, and oils. Sincerely ours, % Way it r, M.D. Chairman Q:\WPFILES\Island Merchant GRDVaance2007.doc DATE: A J? 00 7` o; FEE: 40 57 0� BARNSrABM MASS. 1639. ,0�' REC. BY A Town of Barnstable SCHED. DATE: '1 Board of Health 200 Main Street,Hyannis MA 02601 Office: 508-862-4644 Wayne A.Miller,M.D. FAX: 508-790-6304 O 6� Paul J.Canniff,D.M.D. VARIANCE REQUEST FORM LOCATION Property Address: 302 ItN ST. $iJN/S, L Assessor's Map and Parcel Number: 13 Z Size of Lot: Wetlands Within 300 Ft. Yes Business Name: 1 �t.T5/,ijyo /csrsf 4 61sr Iewiif-E No_ Subdivision Name: A11.4 APPLICANT'S NAME: DaW,& rllos�i✓91Nd irr,5 1we. Phone SO,- 3(2— `f ­Yl Did the owner of the propeAy�ize you to •epresent h'm or her? Yes No PROPERTY OWNER'S NAME CONTACT PERSON e Name:cn)' t oy ` kk1;)Vc1 I fL 71&W7— Name: �1QI//10 3l/ha o r Address: h/l`lp�/ %IVY. 4 i9�NlS� �/�` Address: 54;"E �1 l Phone: U�" 7 r�" �Z Phone: (% " VARIANCE FROM REGULATION(List Reg.) REASON FOR VARIANCE(May attach if more space needed) SFC. 322- (Sy eaoe.lt2r S vE dv 80*,rw►r k7r 5i t G19V0/�/M /124G�fU iDV7` iN G� Svl3SUrt�rBG£ /Caa�. . NATURE�F WORK: House Addition El❑❑❑❑❑ tse Renovation K Repair of Failed Septic System ❑ { Checklist (to!e completed by office staff-person receiving variance request application) lv> Please submit copies in 4 separate completed sets. N Four?(4)•copies of the completed variance request form —• Four 4•?co ies of engineered plan submitted e. septic stem plans) ( ) P g P ( g P Y P ) =s Four�(4)copies of labeled dimensional floor plans submitted(e.g.house plans or restaurant kitchen plans) Signed letter stating that the property owner authorized you to represent him/her for this request Applicant understands that the abutters must be notified by certified mail at least ten days prior to meeting date at applicant's expense (forTitle V and/or local sewage regulation variances only) _ Full menu submitted(for grease trap variance requests only) _ Variance request application fee collected(no fee for lifeguard modification renewals,grease trap variance renewals[same owner/leasee only], outside dining variance renewals[same owner/leasee only],and variances to repair failed sewage disposal systems[only if no expansion to the building proposed]) Variance request submitted at least 15 days prior to meeting date VARIANCE APPROVED Wayne Miller,Chairman NOT APPROVED Paul J.Canniff,D.M.D. REASON FOR DISAPPROVAL C:\Documents and Settings\decollik\Local Settings\Temporary Internet Fi1es\0LK1\VARIREQ.D0C . J ,- f I 0 tel.(508)362-4541 939 main street rt 6a fax(508)362-9880 yarmouth port mass 02675 down cope engineeriag civil engineers& land surveyors structural design Arne H.Ojala P.E.,P.L.S. January 23, 2007 Daniel A.Ojala,P.L.S. land court Timothy H.Covell,P.L.S. surveys Town of Barnstable. Board of Health site planning 200 Main Street Hyannis, MA 02601 sewage system Dear Board Members, designs At this time we respectfully request a variance from Town of Barnstable Code inspections Chapter 322, § 3, to install and maintain an interior grease interceptor in lieu of an . exterior,.subsurface grease trap. The reason primarily for this variance request is that the installation of an 1000 gallon grease trap in the area required would be extremely permits close to and beneath existing underground gas and electric lines. Also, the setbacks to existing foundations as required by 310 CMR 15.000 (Title 5) would require relief. A monthly cleaning schedule (or more as necessary) with maintenance log program is proposed as per Chapter 322 § 18 as well as grease holding barrels as per Chapter 322 § 17. If you have any questions or require additional supporting materials, please do not hesitate to call me at this office. Thank you. Sincerely, f Daniel A. Ojala, P.E. f DAO/ddf as rn r • The klan4 Mercha t Restaurant & East Eno Lounge ) ' 3 Appetizel-s Jerk Chicken Skewers $9. Served with a mango papaya coulis Smoked Conch & CfO 13. Served with Roasted corn & Black Bean Dipping Sauce Red Neck "Surf& Turf' $14. Grilled Onions & Portuguese Linguica with Barnstable Sea {arm Oysters served with a guava BBQ Sauce Fresh Garden Veggie Dip Plate $9. With homemade hummus & roasted red pepper feta dip House Smoked Salmon $13. with Homemade Latke; Caper berries & Herb Sour cream Griddled Brie $10. topped with Clover Honey Sewed with Baby spinach and D'anjou Pears L � SOups, �S � �cr&5,arr-jwrAs Homemade Cream of Tomato Soup $5 With Grilled Cheese $10 West Indian Pumpkin Bisque $5 Smoked Conch & Corn Chowder $7 with Coconut Milk and Ginger Island Salad $TT Warm pulled pork, mango, red onion & cheese of the day tosses{ with mixes} mesclun greens The "Baby Egg" $TO Baby Spinach, Goat Cheese, Smoked Cashews served with Raspberry Vinaigrette and a fried egg Caesar" $9 With Chicken $11 With House Smoked Salmon (House Favorite!) $13 Hearts of romaine, lemon zest, Homemade dressing & aged Romano cheese & Croutons )oe's Jerk Chicken Salad $10 Jerk seasoned rotisserie chicken with red onion smoked calabaza & corn on Boston Lettuce or Portuguese Sweet Roll Cubano $11. Grilled ham, shredded pork, grain mustard, pickles & muenster cheese, served with chips & side salad Smoked Pulled Pork Sandwich $TO Our own smoked pulled pork, served with our house special BBO sauce & melted cheese, sewed with a side salad Plate5 t0 Share aican me Crazy" Peel n Eat S*p $12. Served with Griddled Pineapple and a lime citrus dipping sauce Smoker} Kielbasa & Linguica Plate $12. Grilled& Served with Dr. Gonzo's Mustards, butter beans & baby spinach Merchant Fish Tacos (market price) The Fresh Catch of the day Served with homemade avocado salsa & sour cream Entree, Smoked Pulled Pork over Bev's Savory Bread Pudding $15. Sewed with maple Syrup , Braised Cabbage & sweet baby carrots Homemade Macaroni & Cheese With Hot Dogs $13. The best cheeses make it extra special, served with a side salad Guava glazed smoked BBQ Ribs $15. served with grilled corn & "Great Hill" Blue Cheese mashed potatoes Grilled Napoleon $16. Portabella mushrooms topped with buffalo mozzarella, marinated chicken breast & roasted grape tomatoes served over a bed of mixed field greens Cape Coo Potato chip encrusted Tuna Steak $22. sewed with Caramelized Sweet Onions, Mango Papaya Relish & Fried leek Mashed Potato. Mojo Steak Tenderloin $21. Served with a Green Onion & Avocado Flatbread , Roasted scotch Bonnet Peppers, Jamaican Rice & Peas with a Scallion Sour Cream Creme Fraiche Jan 24 07 •11 : 59a j j ! ! P• ? I ill Cedarwood Ster ia , Real Estate T r 67 Willow Avenue Hyannis, Moss chusetts 2601 Tel: 508-775-5700 j;� al:'508-771-0099 I ; ; i Wednesday,!Jauary 24, 2007 Town of Barnstable I Board of Health 200 Main Street Hyannis,MA 02601 Dear Board of Health, I ; Please let this letter serve as my authorization for Down`Cape Engin eri g to act as our agent in regards to: 302 Main Street,Hyanni�. (Island Merchant)Crre interceptor variance application. 1 ; Thank you very much. I.. i � I Sincerely, j 3 David S. Dumont ! I j Trustee I� i i !il i I f i Jan 23 07. 10: 23a j I ! I i p. 2 f � i '109 ©ipp Point ice Automatic AMff tC ► ,C�re�se R;;;;;;l)Systems AW, 1*"00-IS Sp tficatio►ns i INSTALLATION INFORM , 10 Allowam o„4 cteararrrorienm uo ! top of tan for rerioval'of unit fid. I Suggested Minimum Footprint Di 'melds ins; AEADIn marursl&JUMdwM ':,i system beore da�ng anyttJng. ---- I! Install unit allowing for',the minimum 4- g cleera Shown. , I 6- Make sure the height abovie the 8.76" I Internal Sltrainer Access Covet is enough to remove fe Wainer. ... INLET QUTI lrT Make piping conneetans with rubber NO Hub"r nnectors(provided). i f � 8.75' ; ;i keep culler piping as straight as pos- t 11 I sidle.Use bdy-Is;weep't connections, ---- I lnstad Lent on outlet pi". 0.5" Fill the milk with water before ener- _ GC-7 GREASE i I giung�the 1 power to the motor and 4.bl COLLECTOR h8ater T------1 ------ ---=-- Set PrograitmmabieTirrra Conttaller for operating times.; 1 � 1 DON'T.- ! i Instillations ns l i ' tnstatl"r-trap on autlot oonneCbon Reduce,pi size on�u+ticit Wiping. Instatlatbor�must oo(nply with bf faith.(Note:the unit already has I I i all applicable I+ae j state,and an internal gas trep). I natlonal!codes for your area. Job Specftation: ' Grease and ols separator(s)shall be Thermaco 819 Dipper amnatic grease/oil recovlery systems)as manufac- tured by 7hwrritagrl, Inc..Asheboro.North Carolina as rioter on pl�rms. ( I ! Separator Spe i icationa 1 Furnish and install,TheM800 Dipper Or No. W-250-IS..bright finish type 304 stainless steel exterior. 8lg Di rotationally mdkied polyethylene interior automatic sa-deaning grease and of recovery separ%Dr(s)for floor mounted or partially recessed installat on,rated at 25 gallons per minute peak flow,50 pounds of Oreeise capacity and itudud- itmg as an integral part of the unit, 1 rotating gear hydropi�bbi' wheel assembly for au0ornattc grease61 removal, an integral flow oontrol device, wff-regulating enclosed eieatrir immersion heater. a vessel vent, an integral gas trap,an Integral prograrrinmble 24•ftour multtevertt tame c4ntml,4 field reversible MOW lot Lion,a field reversible greaseloit sump outlet,mick release stainless steel lid chirps,a psketted and fUly retinovable 304 stainless steel ds,am 1id,a lift-out strainer basket accem,an internal skinless suet strain tiasket for co►1ec�onl of corer Went S;Bcti n5 of --� separate grease and oils collection corttain�. Electric assembly shall be tested to comply vdith with overload thin Standttttls for Safety ANSIA L 73 andfor ANS11UL 1004. Seethe rm0 T shalt ee equipped proWdon with alltomat Wiy resettable SWltch. TWO(2)no-hub connectors ffor plumbtitlg connection provided. ions xkjW to change�.yritltout notice am-d am,Inc_ All rigtft resecmred-Patere"Patents Pendlrrg Specific t1D6 6 64fi Greensbafo St •Asheboro,N_C.27204-2548 Phone(33g) # olth America:(800)833�4204 •corn E-mail;inftogtheffnate ,:Online:tuufry I�iD db0e�00tt1 ' Jan 23 0? 10: t3a f I ! p 3 914 fDi r±®Paint ourcte Automatic �/ I Grease Remo al Sys#ems -L50rIS S ifications MOORIMER ENTGLOSdRE ! ( 'tt"C ARANCE;FROM 1, OP ;�"•!W- _'= KREQIIRO FOR S&7T S7RAI �BASKET 8 t.iD REMOVA L ---------------- 20" COM55T I B CHART YCAPAC7 0. i 2•PIPE E I I I I 1NLEWOUTLET = SIDE,VIEW j END VIEW FEATURES: ji f i i i Fully aut,matIC self Cie- 11V Cycle. fiemoves c6thkaud { grease A tins from tank without any operator assist. - INLET OUTLET Comte complete wfth 244mor timer and Grease Coil on i a 23.375" -Constructed of corrosion realsbrit mateHals suitable for !,1 IrMUlle Ori In virtually any kwatlaft Aitraetive n Stainless steel exterior. I dagratc0 Motor/Ona�e Oudel/fiwftAid emd),l sj'ia fast,do411-yourself unit operation reversal. f'I i TOP VIEW - --- 'f;ompact footprint. ' � ' -Two(2)No-Hua Connectors provided. i i TECHNICAL DATA !ii ! ; ! c us Matertals.l @deriar'304 Stainless ' I,Bright Fhsft ! i Interior Rotatio Moiled PofyeThyleneNSF I=letxrical: 11b VAU.tit)Hz,520 YVNts(4i.5 Amps) � Zll Maximum!tnlet Flaw Raie: I I ! 25 GPM Nwrrilar ul Skarurrit�y Wtusdls: i 1 Skim oingliRate. Oo(ind9 Per Hour i i1 D GTeaseFkwItionGapsM: f ! bQ+Pounds CER�1 I _ ' InterpW Solids Strainer Capacity. 1.85 Gallons i QM1hermaco.Inca-AN rrght8 reserved•Palma d pa41, f'erldiny•Specifications subject to chorale without notice P—IC61 646 Grawsboro SL-Asheboro.N.C.27204-2W f - (336)6204661 -North America:(800)6334204 5 E-mail:lnfoi@& ao .boro-OnTinp:www.bia-diooer com .9 TOWN OF BARNSTABLE �'" MASS. Regulatory Services 1639. ♦0 Argo 39.E A Thomas F. Geiler,Director Public Health Division Thomas McKean, Director 200 Main Street Hyannis, MA 02601 May 31,2006 NOTICE TO ALL RESTAURANT OWNERS AND OPERATORS On February 28, 2006, the Board of Health voted to require all local service establishments to equip all hand wash sinks and bathroom sinks with touchless sensor faucet devices on or before December 31, 2007.. Please make arrangements to. comply with this Regulation on or before the established deadline. Also, you are reminded that any major 'renovations, remodeling, additions, and/or changes to menus or changes of equipment requires.review by Health Division staff prior to the changes/renovations. Please submit proposed plans of any kitchen remodeling to this Office before any construction work begins. If you should have any questions,please telephone the Health Division at 508-862-4644. PER ORDER OF THE BOARD OF HEALTH. Wayne Miller,M.D. Sumner Kaufman,M.S.P.H. Paul Canniff,D.M.D. gAtouchless faucets for restaurants.doc �' �° � � ,w �rp7 .��IG L�2 - _ TRUE FOOD SERVICE Project Name: A/A 0 ® EQUIPMENT, INC. Location: 20Q1 Exist Terra lane•P.O.Box 970.O'Fallon, Missouri 63366 Item #: S!S# (636)240-2410•FAX(636)272-2408•(800)325-6152•www.truemfg.com Qty- Parts Dept.(800)424-TRUE•Parts Dept.FAX#(636)272-9471 Model#: Model: TA2R-25 fl Designed using the highest fl quality materials and components - to provide the user with colder product temperatures, lower utility costs and exceptional food safety. Oversized,factory balanced, refrigeration system holds 330F to 38°F(.5°C to 3.3°C)for the best in food preservation. 300 series stainless steel exterior doors,front,sides, back and bottom. The very finest stainless with higher tensile strength for fewer dents and scratches. P NSF approved,white aluminum interior sides and back liner. 300 series stainless steel door liners and floor with coved corners. 1 Adjustable, heavy duty PVC coated shelves. Positive seal self-closing doors with 1201 stay open feature. Lifetime guaranteed door hinges. Lifetime guaranteed recessed door handles. Entire cabinet structure and solid doors are foamed-in-place using high density,CFC free, polyurethane insulation. RO GH—W LJ/i l Specifications subject to change without notice. Chart dimensions rounded up to the nearest 1/8"(millimeters rounded up to next whole number). Cabinet Dimensions Cord Crated Capacity (inches) Length Weight (Cu. Ft.) (mm) NEMA (total ft.) (lbs.) Model Doors (liters) Shelves L D H* HP Voltage Amps Config. (total m) (kg) TA2R-2S 2 56 6 513/8 345/8 781/4 1/2 115/60/1 10.0 5-15P 9 650 1586 1305 880 1988 1/2 230-240/50/1 5.5 a 2.74 295 * Height does not include 5' (127 mm)for castors,6° (153 mm)for optional legs a Plug type varies by country. or 1° (26 mm)for system mechanical components. MADBIN �� �� APPROVALS: AVAILABLE AT C@us 9/06 Printed in U.S.A. Model: ��tilu:.tb TA2R=2S 'STANDARD FEATURES- - DESIGN DOORS OPTIONAL FEATURES/ACCESSORIES • True's solid door reach-in's are designed with • 300 series stainless steel exterior and liners. Upcharge and lead times may apply. enduring quality that protects your long term Doors open within cabinet dimensions. 0 230-240V/50 Hz. investment. • Door locks standard. 0 6'(153 mm)standard legs. • Designed using the highest quality materials • Lifetime guaranteed recessed door handles. 0 6'(153 mm)seismictflanged legs. and components to provide the user with colder Each door fitted with 12°(305 mm)long 0 6'(153 mm)stainless steel legs. product temperatures,lower utility costs and recessed handle that is foamed-in-place with 0 Stainless steel rail skirt for use with legs(field exceptional food safety. a sheet metal interlock to ensure permanent installed). REFRIGERATION SYSTEM attachment. 0 Metal door handles(factory installed). • Factory engineered,self-contained,capillary Positive seal self-closing doors with 120°stay 0 Additional shelves. tube system using environmentally friendly(CFC open feature. Lifetime guaranteed door hinges. 0 Electronic temperature control(factory free)134A refrigerant. Magnetic door gaskets of one piece construction, installed). • Extra large evaporator coil balanced with higher removable without tools for ease of cleaning. 0 Correctional facilities options. horsepower compressor and large condenser SHELVING 0 Curb mountable units. maintains 33°F to 38°F(.5°C to 3.3°C)cabinet Six(6)adjustable,heavy duty PVC coated wire 0 Remote cabinets(condensing unit supplied temperature for the best in food preservation. shelves 231/2'x 273/4'(597 mm x 705 mm). by others,system comes standard with 404A • Sealed,cast iron,self-lubricating evaporator fan Four(4)shelf supports included per shelf(field expansion valve and requires 404A refrigerant). motor(s)and larger fan blades give True reach- installed). Shelves adjustable on 6°(153 mm) Consult factory technical service department for in's a more efficient low velocity,high volume increments. BTU information. airflow design. This unique design ensures faster Four(4)different interior kits available(see Kit KIT OPTIONS temperature recovery and shorter run times in Options). Pilasters and tray slides require field Upcharge and lead times may apply. the busiest of foodservice environments. installation. 0 Kit#1:Nine(9)sets of#1 type tray slides and • Top mounted refrigeration system with LIGHTING pilasters(field installed),bottom support of one evaporator positioned out of food zone to . Incandescent interior lighting-lights activated (1)18°L x 26°D(458 mm x 661 mm)pan or two maximize capacity. by rocker switch mounted above doors,safety (2)14%x 18'D(356 mm x 458 mm)pans. • Hot gas condensate for energy efficiency. shielded. 0 Kit#2:One(1)set half-section#2 steel rod tray • Glass condensate pan to prevent electrolysis. slides and pilasters(field installed),rim support MODEL FEATURES of one 1 )p CABINET CONSTRUCTION ° Exterior digital temperature display,available 0 Kit#3:Six(6)sets of universal type 6 ay slides n • Exterior-300 series stainless steel doors,front, with either°F or°C. and Masters(field installed),bottom support sides,back and bottom. P PP • Evaporator is epoxy coated to eliminate the of one(1)18°L x 26°D(458 mm x 661 mm • Interior-NSF approved,white aluminum side )Pan. potential of corrosion. two(2)14%x 18°D 356 mm x 458 mm walls and back liner. 300 series stainless floor . NSF-7 compliant for open food product. ( )pans or with coved corners. P P P two(2)12'L x 20°D(305 mm x 508 mm)pans. • Insulation-entire cabinet structure and solid 0 Kit#4:Three(3)chrome shelves doors are foamed-in-place using high density, ELECTRICAL 231/2°L x 273/4°D(597 mm x 705 mm). Four CFC free,polyurethane insulation. • Unit completely pre-wired at factory and ready (4)shelf supports included per shelf. Shelves • Welded,heavy duty galvanized frame rail dipped for final connection to a 115/60/1 phase-15 amp adjustable on 6'(153 mm)increments. in rust inhibiting enamel paint for corrosion dedicated outlet. Cord and plug set included. 0 Additional kit option components available protection inside and out. 115/60/1 individually. • Frame rail fitted with 4'(102 mm)diameter stem ' NEMA-5-15R castors-locks provided on front set. �r-n a w nrr n i PLA VlEvv 1° (26 mm) � 513/8° (1305 mm) 1 i 77' 783/16° 345/e° (1956 mm) E (1986 mm) I MM) 5 58/3z• 843/15" ---------------- 11 (1478mm) (2139 mm) 2317/32" (598 mm) 3 ° ELEVATION 4° 5° PLAN VIEW (31/mm) (102 mm) (127 mm) WARRANTY METRIC DIMENSIONS ROUNDED UP TO THE One year warranty on all parts NEAREST WHOLE MILLIMETER �p Model Elevation Right Plan 3D and labor and an additional 4 I year warranty on compressor. SPECIFICATIONS SUBJECT TO CHANGE TA211-25 TFQY54E TFQY54S TFQY54P TFQY543 (U.S.A.only) WITHOUT NOTICE TRUE FOOD SERVICE EQUIPMEWY 2001 East Terra Lane•P.O.Box 970.O'Fallon,Missouri 63366•(636)240-2400•FAX(636)272-2408•(800)325-6152•www.truemfg.com _.C4YMb PA RTM ENT'SINK (,U i�n4 ��8✓� a t 7SA-3-D1 'TSA-3-N ..,..THREE COMPARTMENT SINK.n.. TSB►-3-D1 VIEW c�ir'q� l��f � P p Q m to ft3 eke 0 +: iF7A �] i[9 Q3 fil 95 4b . p L �101a. 01—C 3t IM F To A &Z 98 Ud Qay 90 3 11r ft L7,3 ga cm (C] p ea as iow Qak lb aamm assoM q§ Lo 'm go 9D 19m am",% 4p�7`b •ow ho"oltq Nrwghb om apv"martaw. '+utht"t,ovary m"*rnpt i As brae mad*ta.amuts tM&mratyofth*iftfaffeat m pnwk%4vm Conmt hit htld:rupomlMe for gtpogmphkml arptinttrrgactors.infonnation and sp*cffkatkmaatrorb Md+angwretitisoutn •Piaar.t cgnfirm at tun..of ardo" Item# A C.S-I.Section 11420 v- , uLcAn VG260 SERIES GAS RESTAURANT RANGE STANDARD FEATURES ® Stainless steel front, sides, back riser, high shelf and 6" Tom: adjustable legs. ® Six 20,000 BTU/hr. cast top burners with lift-off burner heads. Individual pilot for each burner. M 12"x 24"aeration plates and removable 12"x 12"top grates finished with matte black porcelain. gk ® 24"wide raised griddle/broiler on the right.30,000 BTU/hr. Raw s input.Three manual control valves. _1 yMpg. ® Full width pull-out crumb trays under burners. 01� ® Two 35,000 BTU/hr. standard ovens measure 26'/4"w x 22"d x 141/2'h.Thermostats adjust from 1500 to 500°F.One oven rack and two rack positions per oven. r - s M 1/4" rear' as connection and gas pressure regulator. M One year limited parts and labor warranty. OPTIONS El Set of four casters, two locking. ❑ Extra oven rack(s). ❑ Gas shut-off valve, %" N.P.T. ❑ Flexible gas hose with quick disconnect and restraining o device. Consult price book for available sizes. SPECIFICATIONS: 60"wide gas restaurant range,Vulcan-Hart Model No.VG260. Stainless steel front, sides, back riser, high shelf and 6" adjustable legs. Six 20,000 BTUIhr, cast top burners with lift-off burner heads.Individual pilot for each burner. 12"x 24" aeration plates and removable 12" x 12" top grates finished with matte black porcelain. 24"wide raised griddle/broiler on the right.30,000 BTU/hr.input.Three manual control valves. Full width pull-out crumb trays under burners. Two 35,000 BTU/hr. standard ovens measure 261/4"w x 22"d x 14'/2"h. t Thermostats adjust from 1500 to 500°F. One oven rack and two rack positions per oven.3/4" rear gas connection and gas pressure regulator. Total input 220,000 BTU/hr. Exterior dimensions:60"w x 31'/a"d x 591/2"h on 6"adjustable legs. 36'/2" working height. AGA design certified and NSF listed. SPECIFY TYPE OF GAS WHEN ORDERING- SPECIFY ALTITUDE WHEN ABOVE 2,000 FT. r ULCAN-HA `i`COMPANY, P.O.SOX 696., LOUISVILLE, KY 4W01, TES 1 i cf- 14-:202 VG260 SERIES GAS RESTAURANT RANGE IMPORTANT 1. A pressure regulator sized for this unit is included.Natural gas 4. These units are manufactured for installation in accordance 3.7"W.C.,propane gas 10"W.C.manifold pressure. with ANSZ223.1A (latest edition), National Fuel Gas Code. 2. Gas line connecting to range must be%"or larger. If flexible Copies may be obtained from the American Gas Association, connectors are used,the inside diameter must be at least the 1515 Wilson Blvd.,Arlington,VA 22209. same as the 3/a"iron pipe and rated for the correct gas input. 5. Clearances: Combustible Non-combustible 3. An adequate ventilation system is required for commercial Rear 6" 6" cooking equipment.Information may be obtained by writing to Sides 6" 0" the National Fire Protection Association, Batterymarch Park, 6. This appliance is manufactured for commercial installation Quincy, MA 02289.When writing, refer to NFPA No.96. only and is not intended for home use. 2-750 1 (70) 3!4' (14) ORS CONNECTION I F\ 1 /7 F\ 29.250 - - -- - - -- - - - (744) 12.000 30.000 (305) TYP (792) 9.250 (235) TYP 29.250 (744) 12.000 6.000 12-000 12-000 24-000 (305) C152) TYPS) TYPS) (610) 2.000 60.000 (ts2a) I Soo (13) 22.625 (S75) 1 25 0 (32 3l42 (19) CD 0 AS CO NNEC TION d--0 4.66 . - 7 WS00 (ISI1) 1 I 1 22.S00 (6 30.8 (572) 97) C784)g7} 1 14.500 I 25.063 C368) (637) L OVEN _ J OVEN � J 31,875 6.000"IN. (810) (152) 8.000 MAX. (203) NOTE: In line with its policy to continually improve its products, Vulcan-Hart Company reserves the right to change materials and specifications without notice. ULCAN-HART COI0PANY, P.O. BOX -0 5, LOUISVI LE, KY 40201,�TEL. 1a 4-S14-i55 NOV 27,2006 ISLAND MERCHANT Page 3 of 5 ISLANDME Item Qty Description Sell Each Sell Total 1 ea DTA-53-IX Pre-rinse Faucet, 8" O.C., splash mount, w/mounting bracket 265.00 265.00 and wall bracket 1 ea K-1 17-1 X Ad d-A-Faucet, 12"spout 95.0( 95.0( 1 ea DT-6R-12-XSorting Shelf, traditional design, 42" long, holds two racks 370.00 370.00 Extended Total for Item No. 5 1,645.00 . PLEASE ELSTHIS JE:T Sq OILEDETABL-E-W ILL BE`2 -LONGER=THAN,,THE_ 5.1 PLEASE NOTE:THE S EON FABRICATION IF ALLOWED. 1 ea DISHTABLE,CLEAN 385.00 385.00 Advance Tabco Model No. DTC-S70-36R-X 89 Ibs t70 otal Class: Straight-Clean Dishtable, left-to-right, 10-1/2" backsplash, 3" rolled front& t side rims, stainless steel legs, with crossrails, 36" long, 16/304 stainless steel - 1 ea SPECIFY DISH MACHINE BRAND AND MODEL to ensure proper fit, refer to attached document (AQNet only) or consult www.adVancetabco.com for compatibility listing 1 ea NOTE: Flyer item- No modifications to table allowed -This table CANNOT be Faired with a modified or non-flyer soil table 1 ea DT-6R-11-X Sorting Shelf, traditional design, 22" long, holds one rack 350.00 350.00 1 ea DTA-SS-30 Undershelf, 30", stainless steel 240.00 240.00 Extended Total for Item No. .6 975.00 6.1 1 ea DISHTABLE, CLEAN WITH POTSINKS 2,140.00 2,140.00 Advance Tabco Model No. DTC-3-1620-84R 290 Ibs total Class: 100 Dishtable w/3 Compartment Sink, (3) 16"x 20" x 12"bowls, 14 ga. 304 s/s top, s/s legs &f-b crossrails, s/s bullet feet, 21"right drainboard, bowls are located 12"from machine (must verify machine to make sure the control box does not interfere) 1 ea SPECIFY DISH MACHINE BRAND AND MODEL to ensure proper fit, refer to attached document (AQNet only) or consult www.advancetabco.com,for compatibility listing ' 1 ea K-508 Special sizing charge, (per sink/table) 125.00 125.00 3 ea K-455C Sink Cover, 16"x 20", stainless steel 140.00 420.00 3 ea K-470 Sink bowl depth modification (14" maximum-specify depth 55.0( 165.00 required), per bowl 3 ea K-5 Drain, twist operated, 2" IPS 85.0( 255.00 1 ea DTA-53 Pre-rinse Faucet, 8" O.C., splash mount 265.00 265.00 1 ea K-117 Add-A-Faucet, 12"spout 95.0( 95.0( Extended Total for Item No. 6.1 3,465.00 Total 15,635.0( Sales Tax(@ 5.000%; 781.7; Grand Total 16,416.7; NOV 27,2006 ISLAND MERCHANT Page 2 of 5 ISLANDME Item Qty Description Sell Each Sell Total 3 1 ea MICROWAVE SHELF 170.00 170.0C Advance Tabco Model No. MS-24-24-X 32 lbs total Class: 70 r` Microwave Shelf, wall-mounted, stainless steel, 24"wide, 2 feet long am 3.1 1 ea SHELF, WALL-MOUNTED 75.0( 75.0( Advance Tabco Model No. WS-KD-36-X 12 lbs total Class: 70 Shelf, wall-mounted, stainless steel, 11-1/8"wide, 3 feet long, knocked down type 3.2 1 ea SHELF, WALL-MOUNTED 90.0( 90.0( Advance Tabco Model No. WS-KD-60-X 16 lbs total Class: 70 Shelf, wall-mounted, stainless steel, 11-1/8"wide, 5 feet long, knocked down type 3.3 PLEASE NOTE:ITEM 3-3.2 IS FOR DOUBLE WALL SHELF THAT HAS ONE MICROWAVE SHELF. 4 1 ea DISHWASHER, DOOR TYPE 3,640.00 3,640.00 CMA Dishmachines Model No. C 270 lbs total Class: 92. 5 Energy Mizer Dishwasher, door type, 25-3/4"W, low temp. chemical sanitizing w/priming switches, top mounted controls, auto"start/stop", corner design, 37 racks/hour, delimer switch, scrap accumulator, s/s constr., includes (1) combo& (1) peg rack 1 ea 11 5v/60/1-ph, 13.0 amps, std. (nc) �- 5 1 ea DISHTABLE, SOILED �4.00 745.00 Advance Tabco Model No. DTS-S70-48L-X 139 lbs total Class: Straight-Soil Dishtable, left-to-right, 10-1/2" backsplash, with pre-rinse sink, stainless steel legs, with crossrails, 48" long, 16/304 stainless steel 1 ea SPECIFY DISH MACHINE BRAND AND MODEL to ensure proper fit, refer to attached document (AQNet only) or consult www.advancetabco.com for compatibility listing 1 ea NOTE: Flyer item - No modifications to table allowed -This table CANNOT be paired with a modified or non-flyer clean table 1 ea DTA-100-X Pre-rinse Basket, with welded slide bar, 19-1/2"x 19-1/2", fits 170.00 170.00 flyer dish tables � OOTEMPO. eE�S �0 0Q/1_"� I . . _07 _90Mfi ���' x s i E ' h � r gE p[ tilliit I . a j. iCiC E NERGY-EFFICIENT a _ 74 �£ ' The ES-Series is the standard of excellence in energy-efficient, chemical sanitizing dishwashers. The unique hydro-flow design provides maximum wash and rinse pressure, which virtually guarantees one-pass warewashing. ECOLAff Benefits Featt. o Specifications Superior Cleaning Action N Unique hydro-flow design provides complete spray M Machine Type coverage at maximum wash and rinse pressure, Energy-efficient,door-type fill-and-dump,single and double rack ensuring one-pass washing. dishmachine with chemical sanitizing. Advanced drain operation minimizes residual detergent Cycle Operation and soil,ensuring optimal rinsing. After initial fill,closing the doors automatically starts wash cycle ® Self-flushing,removable stainless steel pump strainer and injects detergent.After the wash cycle,machine empties wash prevents clogging and simplifies cleaning. water,flushes detergent from system,and fills for final rinse and High pressure,ball-bearing hubbec wash arms provide chemical sanitizing.Clean rinse water becomes wash water for next cycle. maximum soil removal and durability. Cycle Timing/Capacity Lower Operating Costs M Energy-efficient,140°F cleaning and chemical sanitizing 72-Second Cycle 90-Second Cycle eliminate expensive booster heaters.. ES-2000 48 racks/hour 40 racks/hour ® Low water usage reduces utility costs a ES-4000 96 racks/hour 80 racks/hour Built-in Safety Features M Safety interlocks permit machine operation only when Construction all doors are fully closed. When doors open,machine All 300-series stainless steel. instantly shuts off. Pump Exclusive deliming switch prevents accidental operation 22 psi design,with integral 3/4 hp motor.Pump shaft seal during deliming. contains stainless steel parts and a carbon ceramic sealing • NSF and UL approved. interface.Pump capacity:45 GPM.The ES-4000 features two pumps and motors. Easy to Operate R Two easy-gliding,guided doors open and close Water Usage together for fast loading. ES-2000-1.2 gal./cycle minimum. • Upper and lower washarms are interchangeable. ES-4000-3.1 gal./cycle minimum. Knurled finger-grip design allows for easy removal and cleaning. Electrical Requirements • The ES-4000 includes a front access door for easy Standard 115 volt/60 Hz/single phase. cleaning. Weight Net Shipping Performance Guaranteed M Durable 300-series stainless steel construction holds ES-2000 197 lbs. 230 lbs. up under tough operating conditions. ES-4000 310 lbs. 350 lbs. Completely interchangeable parts promote fast service, minimum downtime. Consult your Ecolab Specialist for specific operating instructions. For service and additional information 24 hours a day,seven days Backed by Ecotemp all-inclusive service. a week,call:1-800-35-CLEAN(352-5326) 0 m P vo e0o 17 fg LEGEND A-Drain Connection sz• B-Electrical Connection ju er sr ® 3/4"Conduit sa,rz ® C-Water Inlet 3/4"I.P.S. ,,.. D-Service Disconnect o —EHEIGHT Switch row row NOTE:All dimensions from z floor are t 1/2"due to adjustable feet. 111z" 121W � ^ to uz ,5 3ra• ECOTEMP® SYSTEMS Ecolab Inc., 370 Wabasha Street N. E POLRBO St. Paul, MN 55102 U.S.A. www.ecolab.com 1-800-35-CLEAN 0 1998 Ecolab Inc. Printedin-U.S.A: 22713/0403/0599 0 Item: Quantity: 1I�1_ 11 Uarland Project.• G Series 36" Gas Approval: Date: Restaurant Range rD Models: UW� ❑ G36-613 ❑ G36-6S ❑ G36-6T ❑ G36-4G12R ❑ G36-2132413 ❑ 1336-133613 V= ❑ G36-4G12S ❑ G36-2G24S ❑ G36-G36S ❑ G36-41512T ❑ G36-2G24T ❑ G36-G36T Standard Features: Large porcelain oven interior,fits • Large 27"(686mm)work top surface standard sheet pans in both directions for (� • Stainless steel front and sides standard ovens • Stainless steel 5"(127mm)plate rail Strong,keep-cool oven door handle • Stainless steel backguard,w/removable Convection oven w/3 nickel plated oven stainless steel shelf racks and removable rack guides in lieu 12"(305mm)section stamped drip trays of standard oven w/1/3HP 120v 60 Hz ILA w/dimpled bottom single phase fan motor;change suffix R to C 6"(152mm)adj.stainless steel legs • Large easy-to-use control knobs Optional Features: Gas regulator ❑ Convection oven motor 240v 50/60HZ Standard on Applicable Models: single phase • Open storage in lieu of oven,suffix 5 ❑ Snap action modulating griddle control • Modular top(Suffix T)with 175"to 425°F stainless steel low profile backguard&4" ❑ Hot top 12"(305mm)plate in lieu of two i (102mm)adjustable metal legs open burners,manual valve controlled fr� • Ergonomic split cast iron top ring grates w/18,000 Btuh/5.27 kW cast iron"H" I 33,000 Btuh/9.67 kW 2 piece cast iron burner standard on left side I Starfire-Pro open top burner ❑ Low profile 9-3/8"(238mm)backguard ^' • 5/8"(15mm)thick steel griddle plate w/ stainless steel front and sides iL _ manual hi/lo valve control,23"(584mm) ❑ Additional oven racks working depth surface,Standard on ❑ 6"(152mm)levelling swivel casters(4), right,optional on left w/front locking La Model G36-6R 4-1/4"(108mm)wide grease trough ❑ Flanged deck mount legs • 18,000 Btuh/5.27 kW cast iron"H"style ❑ Celsius temperature dials (shown with optioanlionol casters) griddle burner per 12"(305mm)width of ❑ Piezo spark ignition for pilots on griddle griddles • 38,000 Btuh/11.13 kW cast iron"H"style ❑ Range mount salalamnders and NOTE:Ranges supplied with casters oven burner cheesemelters are available for the oven • Snap action modulating oven and storage base models but not must be installed with an approved thermostat low to 500°F modular top(T)models restraining device. Nickel plated oven rack and 3-position removable oven rack guide Specifications: iron"H"oven burner rated 38,000 Btuh/11.13 kW(natural gas)Oven controlled by even bake,fast recovery snap action Gas restaurant series range with large rapacity(standard) modulating oven thermostat.Available with convection oven, oven.35 7/16"(900mm)wide,27"(686mm)deep work top storage base or modular top model in lieu of oven. surfaces.Stainless steel front,sides and 5"wide front rail.6" (152mm)legs with adjustable feet.Six Starfire-Pro 2 piece, 33,000 Btuh/9.67 kW(natural gas),cast open burners set in split cast iron ergonomic grates.Griddl=or optional hot-top with cast iron"H"style burners,18,000 Stuh/5.27 kW(natural col gas),in lieu of open burners.One piece oven with porcelaininterior and heavy duty,"keep cool"door handle.Heavy cast Cus Garland Commercial Ranges Ltd. General Inquires 1-905-624-0260 1177 Kamato Road, USA Sales,Parts and Service 1-800-424-2411di Manitowoc Mississauga,Ontario Canaan Sales 1-888-442-7526 L4W 1X4 CANADA Canada or USA Parts/Service 1-800-427-6668 1 G) vGarland �D Model Total Shipping Burner Ratings(BTU/Hr/kW) m�• Number Description BTU/Hr Information = Burner Natural Propane • D Natural Lbs/Kg Cu Ft G36-6R' Six OB w/26"Oven 236,000 430/195 40 Open 33,000/9.67 26,000/7.61 G36-6S Six OBs w/SB 198,000 310/141 40 Griddle/Hot Top 18,000/5.27 18,000/5.27 W G36-6T Six OB MT 198,000 190/86 22 Oven 38,000/11.13 32,000/9.38ON G36-4G12R' 12"G,Four OB w/26"Oven 188,000 460/209 40 G36-4G125 12"G Four OB w/SB 150,000 340/154 40 Manifold G36-4G12T 12"GFour OB MT 150,000 220/100 22 Operating Pressure G36-2G24R' 24"G,Two OB w/26"Oven 140,000 495/225 40 Natural Propane G36-2G24S 24"G Two OB w/56 11 mbar 25 102,000 375/170 40 01,WC N mbar G36-2G24T 24"GTwo OB MT 102,000 255/116 22 G36-G36R' 36"Gw/26"Oven 92,000 530/24 440 Gas input ratings shown for installations up to 2000 TI G36-G36S 36"G w/SB 54,000 410/186 40 ft.,(610m)above sea level.Please specify altitudes over /�V 2000 ft. G36-G36T 36"G MT 1 54,000 290/132 22 'Available with convection oven change R to C Z Ranges with Convention Ovens"C"are 57 Cu Ft Model Width Depth; Height Oven Interior iL OB=Open Burner, SS=Space Saver Type W/LPBGs Height Depth Width SB=Storage Base MT=Modular Top G=Griddle Range 35-1/2" 34-1/2" 45-3/8" 13" 26" 26-1/4" This product is not approved for residential use. Base (900mm) (876mm) (1153mm) (330mm) (660mm) (667mm) 'S Note:Installation clearance reductions are applicable Modular 35-1/2" 34-1/2" 25" N/A N/A N/A only where local codes permit. I Top (900mm) I (876mm) I (654mm) 'Convection oven base models add 3 7/8"(98mm)to the depth of the unit �• 6'POWER CORD 3-1/2" °LPBG=Low Profile Backguard 'Convection oven depth 22"(559mm) (FOR OPTIONA [89 m] 21/4" CONVECTION MOTOR � __I[57mm] Model Combustible Wall Clearance Entry Clearances Type Sides Rear Crated Uncrated Range 14" 6" 37" 36-1/2" 271/4" Base (356mm) (152mm) (940mm) (927mm) 3%/2" [692mm] Modular 14" 6" 16" 12" [876mm] Top (356mm) (152mm) (406mm) (305mm) m Convection ovens with 120V,60 Hz,1 phase,3.4 amps motors are supplied ' V with 671829mm cord and plug(NEMA 5-15P);240V,50/60 Hz,1 phase motors 5"127mmJ are not supplied with cold and plug and must have direct connect. - [900mm] 12-1/8 9-3/8"[238mm] [307mm] ' 15-5/8" 2 " [396mm] 18 /8" 51" 1-1/2" [534mm] [466mm] [1296mm) [39mmI Modular Top Side View STD BACKWARD 3/4"N.P.T. w/4"[102mm]Adj.Legs W/HIG SHELF REAR GA INLET M M M 39-3/8" j [1 OCOmm] [763 m] LOW PROFILE 23" BACK UARD [586mm] 6„ [352mm] 7/8"[98mm] 152mm] ADDWHEN 31-1/8" ADD FOR DOOR OPEN [791 mm] CONVECTION OVEN Form#G36(11/26/14) Garland Commercial Ranges Ltd. General Inquires 1-90S-624-0260 1177 Kamato Road, USA Sales,Parts and Service 1-800-424-2411 t;anitowoc Mississauga,Ontario Canadian Sales 1-888-442-7S26 L4W 1X4 CANADA Canada or USA Parts/Service 1-800-427-6668 ]t-ALLvMBLE-: TO BE!W 0 SMOOTH MD, I ALL IEDGES TO BE SMOOTH&FREE FROM BURRS 1)0 BE: -a-aY F.I,.PRIOR TO FARMICAMON 16 Gk tL5.)304 9ti AI L.TU BS TORE DlE--SMAMPED MIN. Ile'TO .fir CM,SMCI N INSURE PROPER.DftkUUQE,A J I MM WM..ES i L C �71 01 Va,[ ,611 7(1177,81 SEE DETAL Sl -IRMSED ROLLED,E 'E - �4T Ali - AND,ENDS - - 5112 SEE t�:U �7- - VIE STAMP TUB AND, DIMPLE OWN HOU SEE OETA& VQ L-j CD GAI M LEG SDO(E rz, 17[43 -0 1,M 5 r *" W - 17(431A) S BODY 92 0.1-.5,8[:0411. 116 G& 01, (1.5.p Id. n STOCK '� MN T STYLE W,4 I"N OF 12 1[2(317.51 in JR&41 OF AM, U TASILM' 12 V2 j3l7 a- • Star Manufacturing STAR-MAXI' RADIANT STYLE GAS CHAR-BROILERS , Models 6115RCBF, 6124RCBF, 6136RCBF & 6148RCBF Features/Benefits: • Star-Max®radiant gas char-broilers are designed for the most f demanding foodservice applications. Star-Max char-broilers deliver maximum performance and provide years of operation. * Available in 15",24", 36"and 48"widths to fit many foodservice operation's space requirements. • Designed with high performance 40,000 BTU H-style cast iron burners every 12"of width. Cast iron burners provide excellent - broiling performance, better heat distribution and maximum - Aft sectional control. s * NEW longer lasting, heavy-duty metal knobs. 1 * Heavy-duty cast iron grates stand up to constant use. • All stainless steel construction and front panel for long lasting attractive appearance and ease of cleaning. Model 6136RCBF • Double wall construction and enclosed bottom helps reduce heat loss. * Heavy-duty cast iron grates can be individually positioned(flat s or slanted)to accommodate a variety of broiling needs. Plus, our grates are reversible with a thin side for searing and a thick side for more delicate menu items. * NEW heavy guage stainless steel radiants contoured for even heat distribution. * Large capacity stainless steel water pan for easy clean up. * Stainless steel, 2-3/4"high tapered splash guard provides maximum protection against grease and spills. * Cool-to-the-touch stainless steel bull nose front provides knob protection and comfortable work zone. it Units come with LP orifices for easy conversion.All units come with a convertible regulator to switch from natural gas to LP gas. Units are shipped Natural Gas. * Heavy-duty 4"adjustable legs to match the height of other Star-Max equipment in your line. Applications: Star-Max®radiant gas char-broilers are designed for high volume and reliability.Whether it's steak, chicken, hamburger, shish kabobs or other menu items; Star-Max char-broilers will fulfill your menu requirements and more! Quality Construction: Star-Max®line of radiant char-broilers feature stainless steel cool to the touch front panel, bull nose,drip pan,splash guard,and grease trough. Double wall aluminized steel side panels with cast iron burners every 12", adjustable control valves and standing pilot are standard. Radiants are contoured stainless steel providing maxi- Liam OA mum heat transfer and durability. Cooking surface consists of c®�heavy c�,,,,Fl�,►n,N duty, cast iron grates adjustable to flat or slanted positions. Can be ,: converted to lava rock style in the field. t� Warranty: Star-Max®gas hot plates are covered by Star's TWO YEAR parts and labor warranty. Star Manufacturing-10 Sunnen Drive-P.O.Box 430129-St:Louis,MO 63143-3800 , Phone: (314)678-6303-FAX:(314)781-5445-www.star-mfg.com S211/1062 I ITAR. Star Manufacturing �W STAR-MAXI' RADIANT STYLE GAS CHAR-BROILERS Models 61 15RCBF, 6124RCBF, 6136RCBF & 6148RCBF A °® © 4.17 + 2t1.74 .---� e Dimensions (A) (B) (C) (D) Weight Model Width Depth Height Leg Width Installed Shipping No. Inches Inches Inches Inches No.Controls BTU Grid Area lbs. lbs. (cm) (cm) (cm) (cm) (kg) (kg) 6115RC13F 15 29 15-1/2 12-3/4 1 -40,000 300 sq.in. 80 88 (38.1) (65.4) (39.4) (32.39) 1935 sq.cm (36.4) (40.0) 6124RCBF 24 29 15-1/2 20-3/4 2 *80,000 480 sq.in. 140 155 61.0 65.4 39.4 52.71 3097 sq.cm 63.5 70.3 6136RCBF 36 29 15-1/2 32-3/4 3 '120,000 720 sq.in. 220 240 91.4 65.4 39.4 83.19 4645 sq.cm 100.0 109.0 6148RCBF 48 29 15-1/2 44-3/4 4 *160,000 960 sq.in. 300 325 021.9)(65.4) (39.4) (113.67) 6194 sq.cm (136.0) (147.7) Units operate on Natural or Propane Gas-On propane gas 35,000 BTU/HR for every 12"(30.5cm)width Gas char-broilers are constructed with stainless steel front panel and double wall aluminized steel side panels.Units have 40,000 BTU(35,000 BTU on propane gas)cast iron burner for every 12"(30.5 cm)of width and are controlled by an adjustable valve.Two contoured stainless steel radiants per burner are provided.Cooking surface is a heavy duty cast iron grate type that is adjustable in height.A stainless steel water pan is provided.Control knobs are protected by a stainless steel bull nose front A standing pilot is provided.Char-broilers are supplied with 4"(10.2 cm)high die cast nickel plated legs that have a 1-3/8"(3.5 cm)adjustment Gas connection is 3/4"N.P.T.male and a convertible pressure regu- lator is provided.Unites are UL Gas Certified for U.S.and Canada.UL sanitation approved. Due to periodic changes in designs,methods,procedures,policies and regulations,the specifications contained in this sheet are subject to change without notice.While Star Manufacturing exercises good faith efforts to provide information that is accurate,we are not responsible for errors or omissions in information provided or conclusions reached as a result of using the specifications.By using the information provided,the user assumes all risks in connection with such use. Star Manufacturing-10 Sunnen Drive-P.O.Box 430129-St.Louis,MO 63143-3800 Phone:(314)678-6303-FAX:(314)781-5445-www.star-mfg.com 0 \ • . 000 0001 Six burners Grill fry Electric Oven Sanitizer Sandwich Sandwich Rinse Unit Unit Wash Wash Handwash sink Dishwasher Clean Clean Dishes Bathrooms F-1 0 oolers F-1 TOTAL SEATS:49 ENTRANCE Project REFR/GERATORMANUFACTURER 4184 E.Conant St. c Long Beach,CA 90808 Model#: //OF& 0M qF Tel. 310-900-1000 Item#: Qty Fax.310-900-1077 more durable,efficient,beautiful www.turboairinc.com Available W/H : Approval: .,ft,"If ZA MO. 0 0 3 YEAR PARTS & LABOR Model :MST 48 WARRANTY I.W` 73x,. = FEATURES & BENEFITS= o Cold air compartment a Efficient refrigeration system Our innovative"Cold Air Compartment"maintains temperature evenly Turbo Air's M3 solid door refrigerators are designed with oversized for each pan to preserve fresh food longer.In addition,the compart- and balanced(CFC Free R-134A)refrigeration systems.These ment isolates pans from the reach-in area to prevent food spillage. include efficient evaporators and condensers for faster cooling and greater efficiency. a Stainless steel cabinet construction The Turbo Air M3 model boasts a stainless steel exterior(galvanized o High-density polyurethane insulation steel back and bottom).Interior is stainless steel floor with AL sides The entire cabinet structure and solid doors are foamed-in-place and back.It guarantees the utmost in cleanliness and long product life. using high density,CFC free polyurethane insulation. It can add a touch of style to the most refined setting. a Magnetic door gaskets o Convenient cutting board side rail Magnetic door gaskets are of one piece construction,removable Our cutting board is 9-1/2"deep and 1/2"thick to provide ample without tools for ease of cleaning and replacement. working space,and is made of easy to use and sanitize LDPE(Low Density Polyethylene).The new side rail cutting board bracket makes o Ergonomically designed doors it easy to secure and remove the cutting board and it accepts different Customers'fatigue fades away with easy grip handles and doors that sizes too(max.1/2"thickness) open effortlessly.These features along with self-closing doors make this the ultimate choice in customer convenience.ABS sheet door a Hot gas condensate system liners resist water condensation with thermal efficiency. Through Turbo Air's creative innovation,the condensate system surfaces have been specially treated to resist corrosion.This not only a Refrigerator holds 330F—39°F for the best increases efficiency without the risk.of refrigerant leakage from in food preservation corrosion,but also prevents the overflow of condensate water. Adjustable, heavy duty, PE(polyethylene) coated wire shelves ,� �s NSF, G a V Inter1k IS09001:M Swing #of #of #of Crated L x D`x Ht Model Door CU./FT. 'Shelves Pans Hood HP AMPS Weight(lbs.) (inches) MST 48 2 12 2 12 1 1/3 6.5 242 481/4 x 30 x 37 Ver.201501 Depth does not include 1"for rear spacers.t Height does not include 5-7/8"for caster height. r Model :MST-48 PLAN VIEW („nit:inch) ELECTRICAL DATA Voltage 115/60/1 Plug Type 1 NEMA 5-15P Full Load Amperes 6.5 Compressor HP 1/3 Cord Length ft. 9 481/4(1226mm) Refrigerant R-134A 451/4(u 50mm) DIMENSIONAL DATA 431/2(1104mm) Ext.Length Overall in. 481/4(1226mm) T 1/2Ext.Depth Overall in.* 30(762mm) Ext.Height Overall in t 37(940mm) 143/4 ® ®® (373mm) #of Doors 2 #of Shelves 2 #of Pans 12 Net Capacity cu.ft. 12 Net Weight lbs. 225 191/2(496.) 191/2(496mm> Gross Weight lbs. 242 M 1127mm N Design and specifications subject to change without notice. 441/2( ) Actual shipping weight may differ due to extra packing materials for product protection. 'Depth does not include 1"for rear spacers. t Height does not include 5-7/8"for caster height. PLAN VIEW n WARRANTY• 3 Year Parts and Labor Warranty Additional 2 Year Warranty on Compressor ■ Self-contained system ■Standard 4"swivel casters with locks on the front set ■ Standard 116 size,4"deep condiment pans included 30(762mm) ■ 91l2"deep, %"thick cutting board included 193/8(493mm) ■Stainless steel double overshelf available(optional) ■Door locks available(optional) 101/2(267mm) ■External digital thermometer available(optional) T7(178mm) ■ 2.5"dia.casters available(optional)-%"diameter& 13 TPI ■ Legs available for all models(optional) V253/8(645.4) 15 o OPTIONAL ACCESSORIES: N (372mm) M ❑ 2.5"Diameter casters ❑ 5"Diameter casters ❑ 6"ABS plastic legs 5(150mm) ❑ Additional stainless steel shelves ❑ Additional PE coated wire shelves ❑ Stainless steel double over-shelf SIDE VIEW Ver.201501 ,�e� ■ Turbo Air:800-627-0032 ■ GK:800-500-3519 3 5 YEAR WA D ■ Warranty:800-381-7770 ■ AC:888-900-1002 O Intertek IS090012008 RAN IMAM a// GERHK%FE IC]RC�I��C ncc- �`%VORLD /6/r�io air • RE'G'eNXY � • Ta es Ji ks Plastic Bottle Holder This Regency plastic bottle holder for ice bins is what every bar,cafe,or restaurant needs! Fc Designed to fit inside your Regency ice bin,this ;¢ bottle holder will replace your existing holder that . comes standard,or you can add this onto your sink as an extra convenience!This holder comes with two divider pieces.to create three separate compartments for bottle storage. By setting this bottle holder in ice bins you'll be able to keep bottles of mixed beverages,mixers,or juices cool during your busy service hours.This added convenience allows your bartenders or employees P, to keep up with the fast paced environment of your bus venue. Reduce the number of trips you need Y P Y � to make to the refrigerator and spend more time mixing drinks and taking orders! OL-GiOID o . &EM 6001BHOLDER 15 7/8"x 5 1/2" 14 1/2"x 4 3/8" 1 lb. Sliding Lids Enhance safety and sanitation while improving the quality of your ice by adding this Regency sliding lid to your underbar ice bin! Many municipalities require that underbar ice bins have a cover,and this Regency lid will help you stay in compliance. Made of 20 ---f gauge, 304 stainless steel,this lid offers exceptional durability and corrosion- resistance as well as better cold retention.Thanks to its front to back sliding design,this lid is easy to open � and close,so it won't slow you down law while you're making drinks in your busy 6001B 1824LID 18"x 24" Stainless Steel 5 lbs. bar or restaurant. 6001B 1830LID 18"x 30" Stainless Steel 6 lbs. o NSF Listed 6001BI836LID 18"x 36" Stainless Steel 7 lbs. • • REGENCY Ice Bins Keep ice right where you need it,when you need it,with these ice bins.They are perfect for use at your bar,pub, ----- club,or restaurant.Each ice bin features galvanized steel ' legs and plastic bullet feet for ultimate stability. To keep your bar protected from potential water damage, } this ice bin is built with a 3"backsplash. It's durable stainless # steel design and poly foam insulation help keep this ice bin's contents cool,saving you money by wasting less ice.As d an added bonus,it includes a plastic bottle holder to keep your drinks nice and cold throughout your busy shifts. o NSF Listed WMDO O - . D . &1112? D aawaoo &awaoo 6001B 1824 24"x 18"x 33" 22"x 15 1/4"x 12" Stainless Steel 57 lbs. 6001B 1830 30"x 18 1/2"x 33" 28"x 15 1/4"x 12" Stainless Steel 63 lbs. 6001B 1836 36"x 18"x 33" 34"x 15 1/4"x 12" Stainless Steel 68 lbs. Ice Bins with 7 Circuit Post-Mix Cold Plate Whether you're serving up a delicious cocktail or a ° +e t refreshing soda,ensure you have a steady supply of cold - —. -- beverages at your bar thanks to these ice bins with a 7 circuit cold plate!These convenient units not only hold plenty of ice but also boast a post-mix cold plate with stainless steel beverage-grade tubing circuits that allow you to run up to 7 soda lines through the bin to chill them before serving.The interior bowl holds a generous amount of ice,and a plastic bottle holder is included so you can simultaneously chill your most popular liquors. These ice bins feature a 3"drain as well as poly foam # insulation to help keep its contents cooler longer.It stands on four,galvanized legs with plastic bullet feet and two cross braces for stability. Its backsplash helps to keep your walls dry.Thanks to this unit's versatility,its easy to store 1 and chill everything you need to create the perfect drink at .your busy bar,nightclub,or restaurant. o NSF Listed �� bf3G`7f��] �F3�E3Ci1 6001B 1824CP 24"x 18 1/2"x 33" 22"x 15 1/4"x 8" Stainless Steel 83 lbs. 6001B 1836CP 36"x 18 1/2"x 33" 34"x 15 1/4"x 8" Stainless Steel 123 lbs. TablE�s And Sinks Underbar Ice Bins Show off Your Selection and Easily Prepare Drinks with a Commercial ice Chest #' - Serve cocktails with ease when you add an underbar ice bin or commercial ice chest to your bar configuration!Available in a variety of lengths and sizes to fit your restaurant or bar,these ice bins and cocktail units are efficient,attractive, and priced affordably. Our cocktail units are perfect for preparing and serving delicious beverages to your patrons. Most are made from stainless steel,which is not tr only durable but also looks great!Additionally, we offer a wide variety of underbar ice bins and commercial ice chests to fully complete your bar setup.These ice bins and chests can contain multiple bottles at one time and are available in a variety of sizes to accommodate your available space.With a variety of accessories available to outfit your ice bin or cocktail unit,we give you everything you need to serve great-tasting chilled drinks in no time! o Galvanized Steel Legs and Socket o Plastic Bullet Feet o Plastic Bottle Holder Included "r NSF %0 a Kol k� p Architectural Specifications General Walk-in coolers or freezers provided under this portion of the specifications shall be prefabricated,of modular design and construction.They shall be designed to allow convenient and accurate field assembly and future enlargement by the addition of panels. Panel Fabrication Standard wall,ceiling and floor panels shall be nominal 2'and 4'in width and shall be interchangeable with like panels.Standard heights of walk-ins shall be.Comer panels shall be 90-1/4 angles with actual 12'exterior horizontal measurements. Nominal 1'and 3'panels shall be used if required to meet job site conditions.Available heights with floor or 4"vinyl screeds:7'6"8'6",9'6", 10'6",11'6", 12'6".Available heights without floor,with 1 1/2"vinyl screeds:7'4",8'4",9'4", 10'4", 11'4", 12'4". Panels shall consist of foamed-in-place urethane insulation,sandwiched between interior and exterior metal"skin"which has been die-formed and gauged for uniformity in size.Edges of panels shall be foamed-in-place tongue and groove with locking facilities foamed-in -place at time of fabrications. Floor Construction(select one) • Floor Panels:Panels shall be fabricated similar to other panels,designed to readily withstand uniformly distributed loads of 700 lbs.per square foot. Floor(will/will not)be recessed. Floor(will/will not)be covered by the tile and grout,or concrete wearing floor. • Floodess:Provide 1-1/2"high or 4"high Temp-Guard vinyl screeds.Screeds must be coved on both sides and sit flat on the floor.Screeds shall be nailed or lag fasteners shall be allowed.Wall panels lock to screeds on 70"centers. Insulation Each panel shall be filled with rigid"Foamed-In-Place"urethane having a thermal conductivity(K factor)of.133 BTU/hr./ft squared per degrees Fahrenheitfinch and an overall coefficient of heat transfer(U factor)of not more than.03."R"factor shall be 31 or greater.Insulation shall have a 97%closed cell structure.Overall thickness shall be 4". Metal Finishes Panel skins,standard models,standard and optional metal finishes are as follows(Specify one or a combination of the following): • Exterior and Interior walls shall be one of the following: 1. .26 gauge stucco-embossed Galvalume steel. 2. 032 stucco-embossed aluminum. 3. 22 gauge Type 304 stainless steel,#3 finish. 4. 20 gauge Type 304 stainless steel,#3 finish. 5. 26 gauge stucco-embossed Galvalume pre-painted white. 6. Other metal finishes and paint colors available.Consult factory. • Exterior floor and ceiling shall be 26 gauge Galvalume steel on all walk-ins,unless otherwise called for. • Interior floor shall be one of the following: 1. .100"smooth aluminum 2. 16 gauge stainless steel 3. .100 tread plate aluminum 4. 16 gauge galvanized steel(tile and grout applications) Panel locking assemblies Assembly of walk-in shall be accomplished by Posi-Lots.Posi-Lots shall be foamed-in-place and activated by a hex wrench provided by the manufacturer.Access ports to locking devices shall be covered by snap caps.Access ports shall be on interior to allow assembly of walk-in from the inside. Section gaskets NSF listen gaskets shall be foamed-in-place to the male side of all panels,on both interior and exterior.Gaskets shall be impervious to stains,greases,oils,mildew,etc. a Ko! 1p p Entrance door and door panel Each walk-in shall be fitted with one standard 34"x 78"swing-type entrance door.The door shall be flush type, finished in and out to match the wall in which located.Doors and door section shall be listed by Underwriters Laboratories and equipped with the following: • Door shall be equipped with magnetic gasket, Posi-Seal door closure and latch. Hardware has provisions for locking and a safety release which prevents entrapment of personnel within the box • Door shall be self-closing with two strap-type,cam-lift hinges. • Doorjamb shall be made of Fiberglass Reinforced Plastic.An isolated,low wattage heater strip covered by magnetically attracting stainless steel shall be fitted onto this jamb(freezer only).This strip shall provide perfect sealing of magnetic gasket and prevent frost and condensation build-up. • Each entrance door section shall be provided with an incandescent type vapor-proof light,pilot light switch and conduit between switch box and outlet box.Concealed wiring shall be standard on each entrance door section. • A threshold with non-skid striping shall be provided with each door section. Heater wire shall continue beneath the threshold(freezer). • A 2"dial thermometer shall be included with each door section to indicate inside temperature. Partitions Fabrication and finish of partition walls shall be the same as the walk-in walls and shall lock into wall,ceiling, and/or floor panels,with Posi-Loc assemblies.Tongue and groove foam fabrication shall provide the thermal break between cooler and freezer compartments.Wall'T'panels shall be 23"x 12"symmetrical tee.Heater wires not required. NSF All walk-ins shall be fabricated to comply with National Sanitation Foundation No.7.The NSF label shall be affixed to the interior door pan.All interior comers,including floor shall be coved. Air Vent A Tri-Action air vent shall be provided to equalize pressure between the interior and exterior,caused by sudden temperature changes due to door openings and evaporator defrosting.The vent shall be heated to prevent moisture and/or frost accumulation(required for freezers). Installation Instructions A complete set of installation instructions shall be included with the walk-in.These instructions shall cover the erection and assembly of the walk-in,and the installation of refrigeration systems.A floor plan print shall be included. Refrigeration.Equipment Condensing units shall be fully hermetic or semi-hermetic type.Refrigerant shall be R-22 or R-404A unless otherwise specified.Condenser shall be air-cooled or optional water-cooled.Condensing units shall be factory assembled and UL or ETL listed.Evaporators shall be forced air type.Air discharge shall be parallel to the walk-in ceiling.Fan motors,guards multi-fin and tube-type coil,shall be housed in heavy gauge aluminum.Unit shall have drain pan with suitable drain pipe fitting.Freezer evaporators shall have and automatic electric defrost system including heater,time clock,fan delay control,and heated drain pan.Defrost shall be time initiated and temperature terminated with built-in fail-safe control.All evaporators shall be UL listed.All systems include pump down cycle to provide additional protection against unwanted refrigerant flow. These basic components shall be supplied by Kolpak as one of the following systems: • "CS"Self-Contained Top Mounted • "SS"Self-Contained Side Mounted • "PCL"Pre-Charged Lines(Remote) "PR"Pre-assembled Remote See Refrigeration Systems for details on above systems. Refrigeration Accessories Low Ambient Kit For air-cooled condensing units installed outdoors(to-20°F)where sub-zero ambient temperatures prevail for sustained periods-include crankcase heater,head pressure control,and rainproof housing. For below-20°F ambient temperatures,consult factory. `-� a Kol k0 p Drain Lines Installing contractor shall provide suitable drain lines from all evaporators.Drains shall be trapped outside the walk-in. Freezer drains shall be copper tubing and shall be heated and insulated to prevent freeze-up.All plumbing to be in accordance with local codes. Drain line heater kits available from Kolpak in 6',2'or 18'lengths. Condensate Evaporator Required if job site does not have a floor drain near the walk-in.An electric condensate evaporator shall be provided for wall mounting on exterior of the walk-in. 115-Ml AC continuous service voltage required. Insulated Evaporator Top-mounted coil system can be used to provide more useable storage space.Coil is positioned above interior of ceiling. �('�1GCia(i�a�Cf (house specials) Classic Pork Carnitas Crispy verde braised pork, Chile Rellenos Mexican Chihuahua cheese stuffed plantain bacon hash, pickled red onion and verde chile pepper, rojo sauce,vegetarian refried beans, salsa stuffed avocado. Served with jack cheese pico de gallo,cilantro lime rice,sour cream and cotija stuffed corn tortillas and refried beans $22 $18 it t t Came Asada Mexican style grilled skirt steak Pescado Encornflecado corn flake encrusted topped with spicy grilled poblano and onion rajos, local cod,with fire roasted corn and cilantro-lime rice, served with Mexican rice,refried beans,pico de gallo, house verde sauce and cotija cheese$24 jack cheese,sour cream and flour tortillas $25 Polio con Mole chile crusted chicken breast with Camarones el Diablo jumbo shrimp sauteed with house poblano mole, served with a roasted mushroom, poblano peppers,onions,fire roasted tomatoes and corn,spinach and goat cheese enchilada with cumin tequila-garlic chile butter. Served with verde rice,black corn crema $20 beans and flour tortillas $25 Salmon grilled salmon,cauliflower puree, Steak Mojo garlic crusted 12 oz. NY Strip with house made Mexican chorizo,grilled corn,tomato green chile potatoes au gratin,fiery spinach,warm and cilantro $24 chipotle butter$32 Ta 1(tha i (Mexican street food) ENCHILADAS w/Mexcan rice&refried beans Classic Burrito large flour tortilla filled with into Mole Poblano Ancho-braised pulled chicken or beans and choice of grilled Carne asada[+$2F grilled chipotle braised beef,with mole poblano sauce, achiote marinated chicken,grilled vegetable or slow jack cheese,sour cream $16 roasted pulled pork[+$1].Served with Mexican rice, pico de gallo and sour cream.Topped with jack cheese Verde Slow-roasted pork or chicken,with tomatillo &choice of verde,rojo or mole poblano sauce$14 verde sauce, jack cheese,sour cream $15 TosMdas 2 crispy fried corn tortillas layered . Roja chipotle braised beef or cheese and onion, with choice of marinated pulled chicken, pork, with red chile enchilada sauce,jack cheese, beef or Anejo shrimp[+2Jwith refried beans,pico de sour cream $16/$12 gallo,avocado,lettuce,cotija cheese,fresh squeezed lime and picante crema $13 Tres Enchiladas 1 pork verde, 1 chicken mole and 1 beef rojo enchilada with jack cheese and Tuna Tostada crispy fried corn tortilla layered with sour cream $19 sushi grade tuna,baby arugula,avocado,red onion, mango,sriracha lime dressing,and cilantro crema $16 Hungo Asada roasted mushroom corn and spinach enchilada with goat cheese,cumin corn cream $14 Crispy Scallop Tostada fried local scallops on corn Lan osta arch lazed local lobster and tortilla with arugula,tomato,avocado,sweet chili relish, g °� black bean puree,smoked bacon,cilantro aioli and fire roasted corn with chipotle cream sauce, cotija cheese $16 jack cheese and sour cream $24 Chipotle Beef Chimichanga fried flour tortilla TACOS served with corn and black bean salad rolled with chipotle braised beef,rajas,jack cheese, Tinga 3 achiote marinated grilled chicken tacos on fire roasted fingerling potato,black beans. Served with soft local corn tacos with sweet chile mole, shredded Pico de gallo,sour cream,cotija cheese and chipotle cabbage, ack cheese, pineapple pico and toasted negro sauce $17 almonds �11 Verde Chicken Chimichanga fried flour tortilla Camitas 3 slow roasted chile spiked pork tacos on soft rolled with slow roasted chicken,rajas,jack cheese, local corn tortillas with verde salsa,avocado,pickled red Mexican rice&refried beans.Served with pico de onion,cotija cheese and lime$12 gallo,sour cream,cotija cheese and verde sauce$15 Came Asada 3 grilled marinated skirt steak tacos on soft local corn tortillas with jack cheese,white onion, cilantro,guacamole,cotija cheese and lime $15 Veggie Asada roasted vegetable tacos on soft local F7e fdce Cretf am Afie9fJio r (sides) egg � Fried Ice Cream $8 Anejo Spiry Slaw$3 corn tortillas with avocado verde salsa,almonds and ' Key Lime Pie $7 Fiery Spinach $5 cotija cheese $12 Cocoa Flan $7 Small Guacamole $4 Baja 2 Masa fried local cod tacos on warm all natural Caramel Banana Rice and Beans $4 Hour tortillas with lime,shredded cabbage,pico de gallo, Bread Pudding$8 Warm Tortillas $2 cotija cheese and chipotle bojo sauce $14 Anejo Queso Sauce - $4 Salmon sesame crusted salmon,shredded cabbage, cilantro crema,sriracha hot sauce,pineapple pico $15 Tres Tacos A combination of Anejo favorites... Carne Asada,Carnitas and Tinga$13 I` �oCact tta f (starters) pi$O1iW (appetisers) Guacamole Tableside, made fresh to order Nachas hand crafted fried corn tortillas serves two $12 layered with melted cheddar jack cheese, refried pinto —add applewood smoked bacon $3 beans, pickled jalapeno, cotija cheese and picante crema. Served with pica de gallo and guacamole 'Main Street' Corn grilled corn on the cob, $9.5 jalapeno/garlic crema,cotija cheese,grilled lime $4 —carnitas[Verde braised pork] $3 achiote marinated chicken $4 Fried Plantains cilantro creme, spicy chile relish $6 —grilled carne asada $7 —house-made Mexican chorizo $3 Saes (soups) Flautas de Polio rolled crispy smoked bacon and chicken tacos with sauce Verde, guacamole, pickled Black Bean spicy black bean puree, house-made red onion,and cotija cheese $10 Mexican chorizo, roasted chiles,avocado, sour cream $6/$8 Quesadillas grilled flour tortilla with melted jack cheese,black beans and fire roasted tomatoes $9 Chipotle Stung Lobster Bisque —achiote marinated chicken or grilled vegetables$4 corn, black beans, tortilla hay $7/$9 —grilled carne asada or Anejo shrimp $6 Langosta Taquitos local lobster lightly fried in ellf- AIJA:f (salads) a flour tortilla, chipotle crema,guacamole and sour cream $14 To any of our Ensaladas add.... #154b Wings your choice of house habanero —achiote marinated chicken $5 with blue cheese dressing,or sweet agave mole with —grilled carne asada [skirt steak] $7 almonds and cilantro, $10 —grilled salmon $6 —Anejo marinated shrimp $7 Langosta Mac con Queso fusile pasta, fresh La Casa Mexican chopped salad with shredded lobster, house-made Mexican chorizo,chipotle stung lettuce, cabbage,corn,black beans,tomato,tortillas, queso sauce, jalapeno panko crust,cotija crumble $14 cotija cheese and roasted green chile dressing $8 'Corn Dusted'Calamari crispy flash fried Cobb sweet romaine,avocado, grilled corn, calamari and jalapeno peppers over agave lime tomato, pickled red onions, house-made Mexican cho- tossed greens,corn and black bean pica, sweet rizo crumble,Anejo bleu cheese dressing $10 chile relish $12 Shrimp &Avocado Anejo grilled shrimp, bibb Mussels Moio beer braised mussels with house- lettuce, avocado,fresh mango,cucumber, red onion made Mexican chorizo, onions,grilled torts bread& and agave lime dressing $16 chile garlic broth $12 Queso Fundido bubbling cheese fondu with Caesar'Cardini' originated in Tijuana, romaine, warm flour tortillas,house-made Mexican chorizo, cotija cheese, rustic croutons, house Caesar dressing, grilled poblano and onion rajas$1 1 lemon $9 'Ny' Quahogs Relienos jalapeno cornbread&chorizo I part friends... stuffed quahogs with habanero hot sauce&butter$9 2 parts fan'.. Camarones Tamale garlic chile shrimp with always fresh chipotle stung tomato sauce, sweet corn tamale, Chihuahua cheese, and cilantro crema.$12 Before placing your order please inform your sever of any food allergies in your party.Consuming raw or uncooked meats,poultry,seafood,shellfish or eggs may increase your risk of food-borne illness. t y M t W.,a"" r �-- I OF T�1E DATE: �42-0,, $95.00 FEE*: BARNSTABLE, MASS. 1 39- �� Town of Barnstable �E�.BY: _ Board of Health SCHED.DATE: 200 Main Street, Hyannis MA 02601 Office: 508-862-4644 Paul J.Canniff,D.M.D. FAX: 508-790-6304 Donald A.Guadagnoli,M.D. Junichi Sawayanagi j u 0 -- VARIANCE REQUEST FORM LOCATION cc��+ Property Address: �p� �� %� S" /l/ G�r�7Y/1/�i..S r Assessor's Map and Parcel Number: __5 - �� Size of Lot: Wetlands Within 300 Ft. Yes Business Name: AgM40 �i��,QYGGtSit't No Subdivision Name: r APPLICANT'S NAME: Phone Did the owner of the property authorize you to represent him or her? Yes No -PROPERTY CONTACT PERSON Name: Name: Address: STO �lcat,CIf✓—_ Address: Address: tct-+jrrr c-, s g_ Phone: " •i�d/Q Phone: 1� 1 T -(,�, l YJ,4 0 Z(—.3L— L"LAW fit LAtJ .0 ��P, i4%O C u f o- MAIL: 0 —�12> C M AI VARIANCE FROM REGULATION(Incl.Reg.Code d) REASON FOR VA ANCE(May attach separate sheet if more space needed) 6j26 — t" - � r l- 'rl NATURE OF WORK: House Addition LJ House Renovation LJ Repair of Failed Septic System LJ Checklist (to be completed by office staff-person receiving variance request application) Please submit first four on list as 5 collated packets. U A. Five(5)copies of the completed variance request form } B. Five(5)copies of MA DEP approval letters for Innovative/Alternative septic system(when proposing an I/A system or secondary treatment unit(S.T.U.). C. Five(5)hard copies of engineered plan submitted(e.g. septic system plans)and one(1)electronic version submitted to email: health@to wn.barnstable.ma.us D.Five(5)copies of labeled dimensional floor plans submitted(e.g.house plans or restaurant kitchen plans)and one(1) version. Au oq A completed seven(7)page checklist confirming review of engineered septic system plan by submitting engineer or R.S. 1 'Ltl Signed letter stating that the property or business owner authorized you to represent him/her for this request N/r? Applicant must notify abutters 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-Five(5)copies of full menu submitted(for grease trap variance requests only). rj Fee Submitted*$95.00 for the following variances: 1) New construction, 2) Septic repairs with increase in flows, and 3) New owner/new lessee applying for food, pool or body art variances. Exemptions from Variance Fee: 1) Septic repair without an increase in flow and variances granted at the counter,2)Monitoring Plans,and 3)Temporary Food(not a"variance"). c:> Variance request submitted at least 15 days prior to meeting date VARIANCE APPROVED Paul J.Canniff,Chairman NOT APPROVED Donald A.Guadagnoli,M.D. REASON FOR DISAPPROVAL Junichi Sawayanagi Q:\Application Forms\VARZREQ Rev APR 4-2018.docx �✓!'� Town of Barnstable - f" -` . " Building Department Brian Florence, CB O g.� Building Commissioner. , 200 Main Street, Hyannis,MA 02601 www.town.bamstable.ma us Pre-application for Business Certificate Date n ki 6 f Mapes L Parcel Q Applicant Information A lioants Name 401u Applicants Address. ` -(p ti''1 J Email Address_ ;fie�� Q �3 Telephone Number S IL Listed[Unlisted ❑ Business Information New Business? ----------------------------------------- Yes No Business is aregistered corporation? -------------------------- Yes No oDJ 1� If yes Name of Corporation Does business operate under the registered/corporate name? Ye ) No Is the business a sole proprietorship or home occupation? --------- No If yes then a Home Occupation Registration is recce ed—See Building Division Staff Name of Business / J �� e-0 C&e'11 u k- 'D dart Business Address c'� �'C O r! 5 i►'fie I T J Type of Business �n y c, I Bmlding Commissioner Office Use Only Conditio 60 611 A A 4 tBuildingm Comissl - ate — (o-ADo Clerk Office Use Only • SIAMPt E>trt i n aN Ma,�IRo Mtim T / OX 1 in I moo 0 nin uAp aas b soa O 5In S n yw •'� NID W B1771 M0. N L...L • • Wy� PA,w*m � (d w o ay "°•°c° 3 G 4m rl 0 O E% LOYE_ R S DONS �14m xnL Ali ® ..m Z (n `y w ` 8 4 I Q Z w �- I30 I t p F- •v /''�, 6 B �v ut I annec[ Z Ln �J 4 _ F-v ILJ F- Z Z n Ir LR I bK caoua UJ < QUJ •�- Q O cV= = H 4 °yp I aw,w 4_ 0 C7 r I coaEn (n 4 � 9 . ,okras HT TITLE: 4 DINING AREA FIRST FLOOR PLAN V7W NEi AREA t t,O25 al INCLUDING EMPLOYEE RESIOOMS 4 DATEISSUED:SEATING CAPACITY 10/17/2017REVISIONS:6 BOOTHS(B)4 SEATS EA -24 SEATS3 HIGHTOPS(tR)4 SEATS EA .I2 SCATS 5REGULAR TADLES 4 SEATS EA =20 SEATS BAR SEA75 =11 gEATS yZa TOTAL SEATING =67 SEATS WALI: ---_POSED F ,,q� ���� ; C Tj q y�G�, (;� DRAWN BY: 9G LEA/4•1-0 -' V ✓ I PROjEC7 P: t DRAWING NO.: t a FAIN STREET Al 11 , r STAMP: ara[ aw 9 Ore.. ax, s�cw �LetwHe,e+a+ax¢. 1P " wmo afa o n n B Haan • 1 vl R Mwlmn 4 O U a: 3 B W'0 eus fO 05 lDWW OE P R o E Ri`STR00r r, 4 4 O io 4i OMEN s zi tic B 4 4 f 1 Z N _ O (( I— r' e I wl.ml Q Z Lq n ) W 4 i O _J � < ' Ir BAH I W g N s< fl-AR ; *ft oaow a O W Z F-- Z 7-1 Uj ( Ej � Q Q O r g I COafN N LL 3@ 1 0- �O O O U) M L._J a HT t DININ( 4 i AREA TITLE: 104— FIRST FLOOR B NET AREA :I,g2g ,L PLAN STAGE INCLUDINGEMPLOYEE RESTOOMS �EATMG Leoer�n DATE ISSUED: 6 BOOTHS(B( 4 SEATS EA =24 SEATS 10/17/2017 3 HICHTOPS (1) 4 SEATS EA e12 SEATS REVISIONS; S REGULAR TABLES 4 SEATS EA -20 SEATS BAR SEATS I T SEATS TOTAL SEATING SIDEWALK TOTAL SEATS nPROPOSED F QQR PLAN 9CALE /4.I'-O� q DRAWN BY: ddd 0 C y; f ___ DRAWING NO.: A MAIN STREET `i A 1 Town of Barnstable Barnstable �. ~°� • Board of Health j�"�``a�j i Aianss M 200 Main Street,Hyannis MA 02601 Im i63q. �0 'DIpD & 2007 Office: 508-862-4644 1 Wayne Miller,M.D. FAX: 508-790-6304 /�,) J/, Paul Canniff,D.M.D. FY—Li !' Junichi Sawayanagi May 16, 2016 Revised June 1, 2017 Mr. David Lawler, Esq. 540 Main Street Hyannis, MA 02601 RE: Casa Peru Fusion(formerly known as Aztec City), 302 Main Street,Hyannis Grease Recovery Device-Variance Dear Mr. Lawler, You are granted a conditional variance on behalf of your client Susan Boudreau, from Section 322-3 of the Town of Barnstable Code, which requires minimum 1,000 gallon capacity grease traps at all food establishments. This variance will allow you to temporarily operate a food establishment utilizing an existing grease recovery (GRD) device at Aztec City, 302 Main Street, Hyannis with the following conditions: (1) The existing grease recovery device (GRD) shall be utilized and properly maintained in accordance with the MA Plumbing Code. If it needs any repairs, the GRD must be repaired immediately before opening this establishment for business. (2) Records of grease removal shall be submitted to the Department of Public Works on a monthly basis. The Town Engineer approved your request to utilize a mechanical grease recovery device with a condition n requiring you to submit monthly records to his Office at the Department of Public Works. This building is connected to public sewer. (3) A daily log shall be kept of recorded regular cleaning and maintenance. The log shall list the amount of grease removed and the date cleaned/ maintained. The log shall be posted on the wall and easily accessible for viewing by a health inspector. (4) The menu is restricted to the submitted two page list of foods, submitted 3/30/16, listing especialidades, taqueria, ensaladas, antojitos and bocaditos, and soups. (5) This variance is not transferable to another owner or lessee of this establishment. (6) This variance decision letter shall be posted on a wall adjacent to your food service permit in an easily accessible location for viewing by a health inspector during inspections. This conditional variance is granted because it has been demonstrated that a mechanical grease recovery device, if maintained properly, has been very effective in removing grease, fats, and oils. Sincerely yours, 7 omas McKean for Wdayne i .D. Chairman Q: WPH Aztec City GRDVariance2016.doc • F1HE1A The Town of Barnstaule Department of Public Works � � A HARNSTABLE, :� lypys, � 382 Falmouth Road, Hyannis, MA 02601 BARNSTABLE �,ol fo MAC a Office: 508.790.6400 Fax: 508.790.6406 5 www.town.barn stab IC.I MI.us Daniel W. Santos, P.E. Director O-Z MEMO: Fc,u,� TO: Thomas A McKean, Director Health Division FROM: Roger D. Parsons, P.E., Town Engineer RE: Application for Variance, Grease Trap—AZTEC CITY - #302 Main Street, Hyannis DATE: April 1 l, 2016, 2016 The Department of Public Works recommends the granting of the above variance to allow the facility to operate with 49 seats and use the menu's submitted with the Variance application. The recommendation is conditioned upon the following: • Adequate internal grease traps are in place and functioning. • Records of grease removal are submitted to the Department of Public Works on a monthly basis. Rationale No feasible construction of a 1000 gallon external grease trap is possible based upon the physical size of the property. CC: Andrew Boule