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HomeMy WebLinkAboutNAKED OYSTER - FOOD NAKED OYSTER A 410A Main'Str et Hyannis of 'g Town of Barnstable BOARD OF HEALTH John T.Norman Board of Health Donald A.Gaudagnoli, M.D. S' BARNSTABLE, F.P.(Thomas)Lee,. ;AS&& Daniel Luczkow.M.D. Alt. 200 Main Street, Hyannis, MA 02601 raMa�a Phone: (508) 862-4644 Fax: (508)790-6304 www.townofbarnstable.us Permit to Operate a Food Establishment In accordance with regulations promulgated under authority of 105 CMR 590.000 M.G.L. Chapter 94 Sections 305A, 3056, 146, 189 and 189A; Chapter 111,Sections 5 and 127A, a permit is hereby granted to: Permit No: 938 Issue Date: 01/01/2022 DBA: NAKED OYSTER BISTRO & RAW BAR OWNER: UNVEILED SEAFOOD, INC. Location of Establishment: 410A MAIN STREET HYANNIS„ MA 02601 Type of Business Permit: RETAIL WITH FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 82 OutdoorSeating: 20 Total Seating: 102 FEES FOOD SERVICE ESTABLISHMENT: $300.00 YEAR. 2022 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2022 B&B- FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: MOBILE-ICE CREAM: Q� FROZEN DESSERT: Thomas A. McKean, IRS, CHO, Health Agent FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE i Restrictions: • For Office-Use On-IV. �.�"� Initials:'�'�.� Town of Barnstable � Date Paid I 7 Amt Pd$ SARIMABLE, : Inspectional Services Public Health Division Thomas McKean,Director Z( 200 Main Street, Hyannis,ItiL-� 02601 Office: 508-862-4644 Fax: 508-790-6304 APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE NEW OWNERSHIP��, RENEWAL NAME OF FOOD ESTABLISHMENT: Q 1 ADDRESS OF FOOD ESTABLISHMENT: ` MAILING ADDRESS(IF DIFFERENT FROM ABOVE): I kQ D11J W,6('M E-MAIL ADDRESS: V\ eA0HS�j: F—Q- @r V I L M TELEPHONE NUMBER OF FOOD ESTABLISHMENT: - TOTAL NUMBER OF BATHROOMS: WELL WATER:YES NO ...(ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: ' SEASONAL: DATES OF OPERATION:_/_/_ TO / !_ NUMBER OF SEATS: INSIDE: OUTSIDE: TOTAL: SEATING: MUST OBTAIN A COMMON VICTUALLER'S LICENSE FROM LICENSING DIV. ***OUTSIDE DINING REMINDER*** OUTSIDE DINING,MUST BE APPROVED BY THE HEALTH DIV.AND LICENSING,AND MEET OUTSIDE DINING REQUIREMENTS. IS WAIT STAFF PROVIDED FOR OUTSIDE DINING? Vo IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SER CE DOOR(S)? TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPL 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 a FROZEN DAIRY DESSERT MACHINES ... (MONTHLY LAB ANALYSIS REQUIRED) CATERING... (CATERING NOTICE REQUIRED BEFORE EVENT(SEE PAGE#2) *** SEASONAL,MOBILE & NEW FOOD ONLY*** REQUIRED TO CALL HEALTH DIV.FOR INSPECTION PRIOR TO PERMIT BEING ISSUED PLEASE CALL 508-862-4644 Q:\Application FormrTOODAPP 2020.doc OWNER INFORMATION: FULL NAME OF APPLICANT SOLE OWNER: YES/NO D.O.B OWNER PHONE # ADDRESS WaLOA CORPORATEOWNER: CORPORATE ADDRESS: ja MQ PERSON IN CHARGE OF DAILY OPERATIONS: List(2) Certified Food Protection Managers AND at least (1)Allergen Awareness Certified Staff All FOOD ESTABLISHMENTS must have 1 Certified Food Protection Manager PER SHIFT. **ATTACH COPIES OF CERTIFICATES** The Health Div. will NOT use past years' records. You M AM W must provide new copies and POST THE CERTIFICATES at your food establishment. Certified Food Managers Expiration Date Allergen Awareness Expiration Date 1 6 SS 1. /VM q f m1n, / 1. n NJ / 2. A C In / / fcece Loin-( ►SS��b KA SIGNAT APPLICANT DATE ***FOOD POLICY INFORMATION*** SEASONAL FOOD SERVICE:All seasonal food establishments,including mobile trucks must be inspected by the Health Div. prior to opening!! Please call Health Div.at 508-862-4644 to schedule your inspection. Please call at least(7)days in advance. FROZEN DAIRY.DESSERTS: Frozen desserts must be tested by a State Certified lab prior to opening and monthly thereafter, with sample results submitted to the Health Div. Failure to do so will result in the suspension or revocation of your Frozen Dessert Permit until the above terms are met. CATERING POLICY: Anyone who caters within the Town of Barnstable must notify theTown by fax or mail prior to catering event. You must complete a catering notice found at htty://www.townotbarnstable.us/healthdivision/api)Hcations.asp. OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. NOTICE: Permits run annually from January 1 st to Dec.3 1"each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC 1st. [ � Town of Barnstable BOARD OF HEALTH John T.Norman Board of Health Donald A.Gaudagnoli,M.D. UAW-WrADM, Paul J.Canniff,D.M.D. aft 200 Main Street, Hyannis, MA 02601 F.P. Thomas Lee Alternate Phone: (508) 862 4644 Fax: (508)790 6304 www.townofbarnstable.us Permit to Operate a Food Establishment In accordance with regulations promulgated under authority of 105 CMR 590.000 M.G.L. Chapter 94 Sections 305A, 305B, 146, 189 and 189A; Chapter 111, Sections 5 and 127A, a permit is hereby granted to: Permit No: 938 Issue Date: 01/01/2021 DBA: NAKED OYSTER BISTRO & RAW BAR OWNER: UNVEILED SEAFOOD, INC. Location of Establishment: 410A MAIN STREET HYANNIS„ MA 02601 Type of Business Permit: RETAIL FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 82 OutdoorSeating: 20 Total Seating: 102 FEES FOOD SERVICE ESTABLISHMENT: $300.00 YEAR. 2021 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2021 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: MOBILE-ICE CREAM: FROZEN DESSERT: Thomas A. McKean, IRS, CHO, Health Agent FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: ,r/ ( vKIUL ,. For Office U� DIME� (23�) Initials:Town of Barnstable Date Paid 1� AmL.P_d$� Y BARMSfABLE, : Inspectional Services v im' Check# 1(,,{.1g VQ do h C �ATfp �p�0 Public Health Division Thomas McKean,Director 200 Main Street,Hyannis,MA 02601 Office: 508-862-4644 Fax: 508-790-6304 PLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE 11 D w, NEW OWNERSHIP RENEWAL VIV NAME O wJFOOD ESTABLISHMENT: ADDRESS OF FOOD ESTABLISHMENT: ,1 V '� MAILING ADDRESS(IF DIFFE NT FROM ABOVE): J"� 'E-MAIL ADDRESS: ¢'t � 1 L. I TELEPHONE NUMBER OF FOOD ESTABLISHMENT: (; - TOTAL NUMBER OF BATHROOMS: WELL WATER: YES ' NO ...(ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: SEASONAL: DATES OF OPERATION:_/_/ TO NUMBER OF SEATS: INSIDE: O OUTSIDE: 19,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?*-6 IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S)? TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPL ELOW) �CLO01)SERVICE RETAIL FOOD-ONLY required for TCS foods(foods requiring refrigeration/freezer) BED&BREAKFAST CONTINENTAL BREAKFAST COTTAGE FOOD INDUSTRY(formerly residential kitchen) MOBILE FOOD FROZEN DAIRY DESSERT MACHINES ... (MONTHLY LAB ANALYSIS REQUIRED) CATERING ...(CATERING NOTICE REQUIRED BEFORE EVENT(SEE PAGE#2) *** SEASONAL, MOBILE & NEW FOOD ONLY*** _REQUIRED TO CALL HEALTH DIV.FOR INSPECTION PRIOR TO PERMIT BEING ISSUED PLEASE CALL 508-862-4644 Q:\Application FormsTOODAPP 2020.doc w OWNER INFORMATION: FULL NAME OF APPLICANT �ROVQ%(o, SOLE OWNER: YES/ O D.O.B OWNER PHONE# ADDRESS P W CORPORATE OWNER: CORPORATE ADDRESS: JiU4 [1 PERSON IN CHARGE OF DAILY OPERATIONS: ((" [ ( � List.(2) Certified Food Protection Managers AND at least(1)Allergen Awareness Certified Staff All FOOD ESTABLISHMENTS must have 1 Certified Food Protection Manager PER SHIFT. **ATTACH COPIES OF CERTIFICATES** The Health Div. will NOT use past years' records. You must provide new copies and POST THE CERTIFICATES at your food establishment. Certified Food Managers Expiration Date Allergen Awareness Expiration Date 1. / 2. Ff, SIG E OF APPLICANT DATE ***FOOD POLICY INFORMATION"* * SEASONAL FOOD SERVICE: All seasonal food establishments,including mobile trucks must be inspected by the Health Div. prior to opening!! Please call Health Div.at 508-862-4644 to schedule your inspection. Please call at least(7)days in advance. FROZEN DAIRY DESSERTS: Frozen desserts must be tested by a State Certified lab prior to opening and monthly thereafter, with sample results submitted to the Health Div. Failure to do so will result in the suspension or revocation of your Frozen Dessert Permit until the above terms are met. CATERING POLICY: Anyone who caters within the Town of Barnstable must notify theTown by fax or mail prior to catering event. You must complete a catering notice found at httv://www.townofl)arnstable.us/healthdivision/applications.asp. OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. NOTICE: Permits run annually from January 1 st to Dec.31"each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC Ist. Q:\Application FormsTOODAPP REV3-2019.doc R Town of Barnstable BOARD OF HEALTH John T.Norman Board of Health Donald A.Gaudagnoli,M.D. BARrigrABiz Paul J.Canniff,D.M.D. 200 Main Street, Hyannis, MA 02601 F.P. Thomas Lee Alternate Phone: (508) 862-4644 Fax: (508)790-6304 www.townofbarnstablems Permit to Operate a Food Establishment In accordance with regulations promulgated under authority of 105 CMR 590.000 M.G.L. Chapter 94 Sections 305A, 305B, 146, 189 and 189A; Chapter 111,Sections 5 and 127A, a permit is hereby,granted to: Permit No: 938 Issue Date: 04/30/2020 DBA: NAKED OYSTER BISTRO & RAW BAR OWNER: UNVEILED SEAFOOD, INC. Location of Establishment: 410A MAIN STREET HYANNIS, MA 02601 Type of Business Permit: RETAIL FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 82 OutdoorSeating: 20 Total Seating: 102 FEES FOOD SERVICE ESTABLISHMENT: $300.00 YEAR. 2020 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2020 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: - - - - - MOBILE- FOOD: MOBILE-ICE CREAM: CQ� FROZEN DESSERT: Thomas A. McKean, RS, CHO, Health Agent FOR ESTABLISHMENTS WITH SEATING: i PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: r� McKenzie, Marybeth From: McKenzie, Marybeth Sent: Thursday, April 30, 2020 10:09 AM To: Bellaire, Dianna Subject: FW: Naked Oyster I spoke with TM this morning and he said to just change the permit, no change in fees at this time because we are just trying to help restaurants. He said just put the same expiration date on it and thanks. Mb From: D Lowell [mailto:nakedoysterC&gmail.com] Sent: Thursday, April 30, 2020 10:05 AM To: McKenzie, Marybeth Subject: Re: Naked Oyster Wonderful news . I will let you know. Thank you for all you do. Florence On Thu, Apr 30, 2020, 9:28 AM McKenzie, Marybeth<Marybeth.McKenziegtown.barnstable.ma.us> wrote: Hello Florence, It looks like a great idea and we will be changing your permit for this year to retail/food establishment so that you are legally covered. Let me know when it is all set up and.I can do a quick inspection. Good luck and if you have any questions or need anything from us please contact me, happy to help, and. stay safe! Regards, Marybeth From: nakedoyster gmail.com [mailto:nakedoyster gmail.com] Sent: Tuesday, April 28, 2020 4:31 PM i To: McKenzie, Marybeth Subject: Naked Oyster Stay well Florence Sent from Mail for Windows 10 i '6 Proposaly for"The Naked 0 ste Market" Comment[FL1]:x - Dear Marybeth, Thank you for taking my call earlier today.I hope you're doing okay adjusting to these huge changes in so many aspects of life! It seems clear that,at least for the foreseeable future,a sit down restaurant at 410 Main Street will not be feasible.During this time,I want to preserve my client base and provide them with as close to a Naked Oyster experience as possible in their homes and offices.I foresee providing full cooked meals for takeout,curbside pickup,and delivery but also providing an opportunity to buy pre-packaged products such as single-serving packaged meats(cryovac from companies such as Williams),single serving seafood(fresh tuna,salmon,scallops,shrimp),baked goods,spices,paper products,and unadulterated oils and vinegars.Sample items would be on display but all fresh food to be sold would be handled only by employees of the Naked Oyster.The back shelves of the bar would be used for dry ingredient display,storage,and sale.The waitstation would be used for product display as well.Additional shelving could be added to the front dining room.All items will be sold per piece/unit (not by weight or volume).Total floorspace for retail would be approximately 560SF. I would appreciate your feedback and assistance with assuring compliance with pertinent health department and town licensing requirements. Thank you very much. Sincerely, Florence Lowell Owner and executive chef Unveiled Seafood,Inc DBA The Naked Oyster Bistro and Raw Bar I • Ot[ Town of Barnstable BOARD OF HEALTH t John T.Norman Board OI Health Donald A.Gaudagnoli,M.D. �Rxgr,�BM Paul J.Canniff,D.M.D. NAM 200 Main Street, Hyannis, MA 02601 F.P. Thomas Lee Alternate Phone: (508) 862-4644 Fax: (508)790-6304 www.townofbarnstable.us Permit to Operate a Food Establishment In accordance with regulations promulgated under authority of 105 CMR 590.000 M.G.L. Chapter 94 Sections 305A, 305B, 146, 189 and 189A; Chapter 111, Sections 5 and 127A, a permit is hereby granted to: Permit No: 938 Issue Date: 12/10/2019 DBA: NAKED OYSTER BISTRO & RAW BAR OWNER: UNVEILED SEAFOOD, INC. Location of Establishment: 410A MAIN STREET HYANNIS, MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 82 OutdoorSeating: 20 Total Seating: 102 FEES FOOD SERVICE ESTABLISHMENT: $300.00 YEAR. 2020 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2020 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: MOBILE-ICE CREAM: G FROZEN DESSERT: Thomas A. McKean, RS, CHO, Health Agent TOBACCO SALES: FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: 21 For Office Use Only: Initials: �- Town of Barnstable Date Paid/ Amt Pd$ �4w BARNSTABLE, , Inspectional Services KAss. 0 9.&�e� Public Health Division Check# Fp AAA Thomas McKean,Director 4116to �.0 O 0 200 Main Street,Hyannis, M 02601 ,A Office: 508-862-4644 Fax: 508-790-6304 .a APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE NEW OWNERSHIP RENEVWAL NAME OF FOOD ESTABLISHMENT: - v A4 ADDRESS OF FOOD ESTABLISHMENT: ) �— J MAILING ADDRESS(IF DIFFERE T FROM A OVE): E-MAIL ADDRESS: TELEPHONE NUMBER OF FOOD ESTABL SHMENT: (� - S )® TOTAL NUMBER OF BATHROOMS: WELL WATER:YES NO . (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL:A��_ SEASONAL: DATES OF OPERATION:_/_/_ TO NUMBER OF SEATS: INSIDE: OUTSIDE: ,TOTAL: SEATING: MUST OBTAIN A COMMON VICTUALLER'S LICENSE FROM LICENSING DIV. ***OUTSIDE DINING REMINDER*** OUTSIDE DINING MUST BE APPROVED BY THE HEALTH DIV.AND LICENSING AND MEET OUTSIDE DINING REQUIREMENTS. IS WAIT STAFF PROVIDED FOR OUTSIDE DINING? l / � v IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S). TYPg 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:Wpplication FormsTOODAPP 2020.doc ,A I OWNER INFORMATION: }}-- FULL NAME OF APPLICANT fto QcNCE E SOLE OWNER: YES/.NO D.O.B O WN PHON # l- ADDRESS CORPORATE OWNER: CORPORATE ADDRESS:- I --ib — PERSON IN CHARGE OF DAILY OPERATIONS: List(2) Certified Food Protection Managers AND at least (1)Allergen Awareness Certified Staff All FOOD ESTABLISHMENTS must have 1 Certified Food Protection Manager PER SHIFT. **ATTACH COPIES OF CERTIFICATES** The`Health Div. will NOT use past years' records.You must provide new copies and POST THE CERTIFICATES at your food establishment. Certified Food Managers Expiration Date Her en Awareness Expiration Date 1 T (�6/ / 1. / / 2I 2. SI O APPLICANT DATE ***FOOD POLICY INFORMATION*** SEASONAL FOOD SERVICE: All seasonal food establishments,including mobile trucks must be inspected by the Health Div. prior to opening!! Please call Health Div.at 508-862-4644 to schedule your inspection, Please call at least(7)days in advance. FROZEN DAIRY DESSERTS: Frozen desserts must be tested by a State Certified lab prior to opening and monthly thereafter, with sample results submitted to the Health Div. Failure to do so will result in the suspension or revocation of your Frozen Dessert Permit until the above terms are met. CATERING POLICY: Anyone who caters within the Town of Barnstable must notify theTown by fax or mail prior to catering event. You must complete a catering notice found at http://www.townofbarnstable.us/healthdivision/applications.ast). OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. NOTICE: Permits run annually from January Ist to Dec,3I't 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 HEALTHPaulJCanniff,D.M.D. Board of Health Donald A.Gaudagnoli,M;D. tt,RN9rABL.L �' John T.Norman gas 200 Main Street Hyannis, MA 02601 lF.P. Thomas Lee Alternate Phone: (508) 862-4644 Fax: (508)790-6304 www.townofbarnstable.us Permit to Operate a Food Establishment In accordance with regulations promulgated under authority of 105 CMR 590.000 M.G.L. Chapter 94 Sections 305A, 305B, 146, 189 and 189A; Chapter 111,Sections 5 and 127A, a permit is hereby granted to: Permit No: 938 Issue Date: 12/20/18 DBA: NAKED OYSTER BISTRO & RAW BAR OWNER: UNVEILED SEAFOOD, INC. Location of Establishment: 410A MAIN STREET HYANNIS MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 82 OutdoorSeating: 20 Total Seating: 102 _ FEES FOOD SERVICE ESTABLISHMENT: $300.00 YEAR: 2019 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2019 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: -- - - MOBILE-FOOD: MOBILE-ICE CREAM: C,�� FROZEN DESSERT: Thomas A. McKean, IRS, CHO, Health Agent TOBACCO SALES: FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: w THE rby, For Office • Initials: "o Town of Barnstable * saxivsrrasre. * Date Paid Amt P�$y3M $ Inspectional Services� ', 1639. I �0 AIFGMP'�6 Public Health Division check# 1� Thomas McKean,Director �G 200 Main Street, Hyannis, MA 02601 rz Office: 508-862-4644 Fax: 508-790-6304 PP APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE 1 NEW OWNERSHIP RENEWAL NAME OF FOOD ESTABLISHMENT: t ` ADDRESS OF FOOD ESTABLISHMENT: A h /11/IA10 MAILING ADDRESS(IF DIFFERENT FROM ABOVE): 7� � �� ` 1A aG 7 j(b(ry�C\b 2,6 63 E-MAIL ADDRESS: e- I TELEPHONE NUMBER OF FOOD ESTABLISHMENT: —Il -1--� TOTAL NUMBER OF BATHROOMS: WELL WATER: YES NO J (AJUAL WATER ANALYSIS REQUIRED) ANNUAL:_�z SEASONAL: DATES OF OPERATION:_/ / TO NUMBER OF SEATS: INSIDE: OUTSIDE: ;Zp_TOTAL: 1, 0 2i 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 SERV CE DOOR(S)? V TYPJK OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY B LOW) FOOD SERVICE RETAIL FOOD-ONLY required for TCS foods(foods requiring refrigeration/freezer) BED&BREAKFAST CONTINENTAL BREAKFAST COTTAGE FOOD INDUSTRY(formerly residential kitchen) MOBILE FOOD FROZEN DAIRY DESSERT MACHINES ... (MONTHLY LAB ANALYSIS REQUIRED) CATERING ... (CATERING NOTICE REQUIRED BEFORE EVENT(SEE PAGE#2) TOBACCO SALES ... (ANNUAL TOBACCO SALES APPLICATION REQUIRED) P *** SEASONAL, MOBILE & NEW FOOD ONLY*** REQUIRED TO CALL HEALTH DIV.FOR INSPECTION PRIOR TO PERMIT BEING ISSUED Q:\Application FormsT00DAPPREV2018.doc PLEASE CALL 508-862-4644 OWNER INFORMATION: FULL NAME OF APPLICANT- HA SOLE OWNER: YES//{NO D.O.B OWNER PHONE # ADDRESS T I 1 CORPORATE OWNER: DERAL ID NO. CORPORATE ADDRESS: PERSON IN CHARGE OF DAILY OPERATIONS: w-A aL �Qw:-:k 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 03 2/2-62,ap 0*/ 2. �.��� _ / q1045 An SIGNA OF APPLICANT DATE ***FOOD POLICY INFORMATION*** SEASONAL FOOD SERVICE:All seasonal food establishments,including mobile trucks must be inspected by the Health Div. prior to opening!! Please call Health Div.at 508-862-4644 to schedule your inspection. Please call at least(7)days in advance. FROZEN DAIRY DESSERTS: Frozen desserts must be tested by a State Certified lab prior to opening and monthly thereafter, with sample results submitted to the Health Div. Failure to do so will result in the suspension or revocation of your Frozen Dessert Permit until the above terms are met. CATERING POLICY: Anyone who caters within the Town of Barnstable must notify theTown by fax or mail prior to catering event. You must complete a catering notice found at http://www.townofbarnstable.us/bealthdivision/applications.asp. OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. TOBACCO ESTABLISHMENTS: All tobacco establishments must complete an Application for Tobacco Sales Permit and Employee Signature Form. NOTICE: Permits run annually from January 1 st to Dec.31"each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC 1 st. Q\Application FonnsTOODAPPREV2018.doc I I �p 114E row TOWN OF BARNSTABLE _ - HEALTH INSPECTOR'S Establishment Name: - Date: Page:. of, _ 1 OFFICE HOURS P ° PUBLIC HEALTH DIVISION 8:06-9:30 A.M. BARNSTABLE. ` 200 MAIN STREET, 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified ,63q• �0 HYANNIS,MA 02ti01 MON.-FRI.sos-ss2�644 No Reference .R-Red Item PLEASE PRINT CLEARLY FOOD ESTABLISHMENT INSPECTION REPORT j,,,. Name Dat T e o !Moe of InsRection e me Address Risk od Service ectionet)Level -R Previous Inspection ' Telephone Residential Kitchen Date: Mobile ya Pre-operation Owner HACCP Y/N Temporary Suspect Illness - Caterer General Complaint A Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other Inspector Out: L r ° Each violation checked requires an explanation on tre 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) Je- FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands i ❑ 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) ZV ❑ 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 .�i Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) ,2 Corrective Action Required: ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or Overall Rating l vv 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 i ems Embar o checked indicate violations of 105 CMR 590.000/Federal Food Code. ❑ 9 Emergency Closure ❑ Voluntary Disposal ❑ Other: 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical, results in an F. 25.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 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If if no critical violations observed,4 to 6von-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than 9 non-critical. If no critical ' water,sewage back-up,infestation of rodents or insects,or lack of ' 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violations observed,7 to 8non-critical violations. If 1 critical refrigeration. 29.Special Requirements (590.009) within 10 days of receipt of this order. violation,4 to 8 non-critical violations=C. 30.Other DATE OF RE-INSPECTION- Inspector's Sqpajure 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 P S' a 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* F 8 Cross-contamination r 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 3-262.12 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* Lug- ..PHF Hot and Cold Holding Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41*F/45*F EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 590.004(F) * . 590.003(C) Responsibility of the Person-in-Charge to Other* 7-102.11 Common Name-Working Containers* 3-501.16(A) Hot PHFs Maintained At or Above 140°F* Require Reporting by Food Employees and Contamination from the Environment 7-201.11 Separation-Storage* 3-501.16(A) Roasts Held At or Above 130°F* Applicants* 3-302.11(A) Food Protection* L20_ 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* 3-304.11 Food Contact with Equipment and Utensils* 7.202.12 Conditions of Use* 590.004(11) Variance Req 590.003(G) Report'ng by Person in Charge Contamination from the Consumer uirements 1 * - 7-203.11 Toxic Containers-Prohibitions* 1 3 1590.003(D) Exclusions and Restrictions*- 3-306.14(A)(B)Retudied Food and Reservice of Food* - 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 1590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS(HSP) Food 7.204.14 Drying Agents,Criteria* 21 3-80 1.11(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* 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 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(l)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of - 4-601.11(A) Clean Utensils and Food Contact Surfaces of Es-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System* Equipment* gg Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Effective 11112001 4-602.11. Cleaning Frequency of Utensils and Food Animals-155°F 15 see* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* 3-401.11(B)(1)(2) Pork and Beef Roast-130*17 121 min* 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source .Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) I 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 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 see* Sources* 1=0 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* in mobile mobile food,temporary and residential Game and Wild Mushrooms Approved By kitchen operations should be debited under Regulatory Authority 2-301AI 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. 590.004(C) Wild Mushrooms 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 see* Other 590.009 violations relating to good retail 3-201.17 Game Animals* F 1-1 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special 2-401.11 Eating,Drinking or Using Tobacco* Requirements. 5 Receiving/Condition 3-403.11(A)&(D) PHFs 165°F 15 see* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges I 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* Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* F-127 Prevention of Contamination from H.ends 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 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 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 1.003 Tags/Records:Fish Products 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 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* 18-103.12 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 IME ram, TOWN OF BARNSTABLE HEALTH.INSPECTOR'S Establishment Name: - Date: Jage: of 4- OFFICE HOURS P ° PUBLIC HEALTH DIVISION 8-00-9:30 A.M. BARNSTABLE. • 200 MAIN STREET 3:3o-a:3o P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified � Mayq: o� HYANNIS,MA 02601 MON.-FRI. No Reference R-Red Item- PLEASE PRINT CLEARLY `rFo MPS° FOOD ESTABLISHMENT INSPECTION REPORT 508 862-4644 Name Date. LIM Tvoe of Inspection ra ion s Routine Address Risk od Service Re-inspection Leve Previous Inspection Telephone Residential Kitchen D Mobile Pre-operation 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) ❑ 4-71 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 f ❑ 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 y� Critical(C)violations marked must be corrected immediately. (blue&red items) F Corrective Action Required: [:1 No ❑ Yes Non-critical(N)violations must be corrected immediately or Overall Rating P ✓'` within 90 days as determined by the Board of Health. ❑ Voluntary Compliaace ❑ 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 6 non crib violations g 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 C=2 critical violations and less than 9 non-critical. . 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 violations observed,7 to 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address anon-critical violations. If 1 critical refrigeration. violation,4 to 8npn-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 . 's #Seats Observed Frozen Dessert Machines: Outside Dining Y N PI Slgnat,re 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) jAssignment of Responsibility* 8 Cross-contaminat/on 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 15 590.004(F) 7-102.11 Common Name-Working Containers*Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F EMPLOYEE HEALTH.. 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 2 590.003(C) Responsibility of the Person-in-Charge to Other* 3-501.16(A) Hot PHFs Maintained At or Above 140°F, Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F* 7-201.11 Se oration-Storage* Applicants* 3-302.11(A) Food Protection* P 8 20 Time as a Public Health Control 7-202.11 Restriction-Presence and Use* 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 3-501.19 Time as a Public Health Control* 590.003(G) Reporting by Person in Charge* Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.004 11 Variance Re uirements 3-304.11 Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions* ( ) q 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 Rated or of Food*Contaminated 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* 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) Compliance with Food Law* * 3-801.11(D) Raw or Partially Cooked Animal Food and P 4-501.111 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 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIMEITEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.1IA(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 Equipment* gg Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Ery fiv,I/112001 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min Eggs* 3-201.14 Fish and Recreationally Caught Molluscan Contact 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* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs. SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and Stuffing Containing Fish,Meat,Poultry or 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* Ratites-165°F 15 sec* Sources* ing,mobile food,temporary and residential 1p Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and AutWIdhority Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* RegulatoryAuthorJty 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 shouldpractices 3-201.17 Game Animals* 11 Good Hygienic Practices 1 Reheating for Hot Holding Requ'em n be debited under#29-Special 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11 A& PHFs 165°F 15 sec* $ Receiving/Condition ( ) (D) 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* 1 g Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 13 Handwashing Facilities 3-501.14 A CoolingCooked PHFs from 140°F to 70°F 3-202.12 Shellstock Identification ( ) Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction* Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Supplied with Soap and hand Drying Devices Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients' 27. Physical Facility FC- 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 1128. 11 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 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 Tow TOWN OF BARNSTABLE HEALTH INSPECTOR's Establishment Name: Date: Page:.. of q OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30 A.M. BARNSTABLE. • 200 MAIN STREET 3:30-a:3o P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified Mph, y MON.-FRI. i639• �e HYANNIS,MA 02601 sos-as2-0644 No Reference .R-.Red Item PLEASE PRINT CLEARLY p'Fo10 FOOD ESTABLISHMENT INSPECTION REPORT Name Da a of T ns ection '( O s Routine Address Risk od Se i ction Level a ai Previous Inspection Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP YIN Temporary Suspect Illness J Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other - Inspector S 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) Je ❑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 Itemsj 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 v ` 2-0 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 6=One critical violation and less than non-critical violations g if no critical violations observed,4 too 6von-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If C=2 critical violations and less than 9 non-critical. If no critical water,sewage back-up,infestation of rodents or insects,o ack 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 If 1 critical refrigeration. .to 8non-critical violations. 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 VVWA #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 Ni 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) .r 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 Crosscontamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs 2-103.11 Person-in-Charge Duties Cooked and RTE Foods.* 3-302.14 Protection from Unapproved Additives* 19 PHF Hot and Cold Holding Contamination from Raw Ingredients 15 590.004(F) - * Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 2 590.003(C) Responsibility of the Person-in-Charge 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 7-201.11 Se 3-501.16(A) Roasts Held At or Above 130°F* Separation-Storage* Applicants* - 3-302.11(A) Food Protection* P g 20 . Time as a Public Health Control 7-202.11 Restriction-Presence and Use* 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 3-501.19 Time as a Public Health Control* 590.003(G) Reporting by Person in Charge* Contamination from the Consumer 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 - 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Rea or of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HSP HIGHLY SUSCEPTIBLE POPULATIONS 590.003(E) rered Removal of Exclusions and Restrictions Disposition of 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 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* Equipment* gg Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Ef cave 11112007 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* 4-703.11 Methods of Sanitization-Hot Water and 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS Chemical Stuffing Containing Fish,Meat,Poultry or 590.009(A)-(D) Violations of Section 590.009(A 3-201.15 Molluscan Shellfish from NSSP Listed * )-(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 2-401.11 Eating,Drinking or Using Tobacco* * Requirements. 5 Receiving/Condition g, g g 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 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* 1 g 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 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 1.007 7 Conformance with Approved Procedures/ 6-301.11 1 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 1.008 HACCP Plans 6-301.12 Hand Drying Provision 29. Special Requirements 1.009 3-502.11 Specialized Processing Methods* 30. Other 3-502.12 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. Op TMF Toi, TOWN OF BARNSTABLE .. HEALTH INSPECTOR's Establishment Name: Date: Page: of �c` o OFFICE HOURS PUBLIC HEALTH DIVISION e:oo-ssoA.M. BARNSTABLE. • 200 MAIN STREET s:so-a:3o P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION /PLAN OF CORRECTION Date Verified HYANNIS,MA 02601 - Mort.-FRI. No Reference R-Red Item PLEASE PRINT CLEARLY prEo MP'�a 508-862-4644 . FOOD ESTABLISHMENT INSPECTION REPORT. 1 ... Name a Da ?T-yoe of Tvoe of Inspection O e Routine - Address �j�- Risk ood Service ns ec Level Retai ection 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 cob 0 A Inspector Out: Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco - 590.009(F) ❑ Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating ❑6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑20.Time As a Public Health Control ❑8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑9-Food Contact Surfaces Cleaning and Sanitizing ❑21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY �� ❑ 11.Good Hygienic Practices ❑22.Posting of Consumer Advisories i II�IrJ, Violations Related to Good Retail Practices(Blue Item) 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 g 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If if no critical violations observed,4 to 6von-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot C=2 critical violations and less than 9 non-critical. . 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 violations observed,7 to anon-cri 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address non-critical violations. If 1 critical refrigeration. violation,4 to Snon-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 -r�WIP� #Seats Observed Frozen Dessert Machines: Outside Dining Y N IC' Sign tt7 Prin' Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N p `� e Q1 Dumpster Screen? Y N 6 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 1q 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.* Additives* 19 PHF Hot and Cold Holding 2-103.11 Person-in-Charge Duties 3-302.14 Protection from Unapproved Contamination from Raw Ingredients 15 7-101.11 Identifying 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 Information-Original Containers* 590.004(F) 590.003(C) Responsibility of the Person-in-Charge to Other 7-102.11 Common Name-Working Containers** 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* 7-201.11 Se azation-Stora e* Applicants* 3-302.11(A) Food Protection* P g * 20 Time as a Public Health Control 7-202.11 Restriction-Presence and Use 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.004 11 Variance Re uirements 3-304.11 Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions* ( ) q 590.003(G) Reporting by Person in Charge* Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* * 7-204.11 Sanifizers,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* q Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004 A-B Compliance with Food Law* * 3-801.11(D) Raw or Partially Cooked Animal Food and ( ) P 4-501.111 Manual Wazewashing-Hot Water 7.206.12 Rodent Bait Stations * 3-201.12 Food in a Hermetical) Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served Y P 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or Equipment 5-101.11 Drinking Water from an Approved System* * Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* el/cnvc 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 SheliRsh 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 r f 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 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 70 Proper,Adequate Handwashing g' P1 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. 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 Requirementpractices sld 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 * 3-301.12 Preventing Contamination When Tasting* 3-403.11(C) Commercially Processed RTE Food-140°F* Blue Items non-critical 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 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 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 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 I FC-7 1.008 HACCP Plans 6-301.12 Hand Drying Provision 129. 1 Special Requirements 1 1.009 3-502.11 Specialized Processing Methods* 30. 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. oF.�f r TOWN OF BARNSTABLE HEALTH INSPECTORS Establishment Name: Date: Page: of� P` ~o OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30 A.M. BMRNSrABLE. 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified MASS. a HYANNIS,MA 02601 MOIv.-FRI.� 508�62-4644 No Reference R-Red Item PLEASE PRINT CLEARLY prfD MPS° FOOD ESTABLISHMENT INSP CTION REPORT tEon Name Dat Type of Type sec ion One R ine ,� Address Risk od Service tibn Level Previous Inspection Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) f,(` 'me Bed&Breakfast HACCP C 1 cat In: Other ' Inspector Out: Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. t Violations Related to Foodborne Illness Interventions and Risk Factors Led Items) Anti-Choking 500.009(E) ❑ or 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 01 ❑3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals �l 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 Lo �j ] ❑ 11.Good Hygienic Practices ❑22.Posting of Consumer Advisories W `. - ti g 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: I❑ IVo ❑ Y 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 B=One critical violation and less than 4non-critical violations g - ) ) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of violations observed,7 t anon-critical violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address within 10 days of receipt violation,4 to 8non-criical violations=C. t of this order. 29.Special Requirements (590.009) Y p 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: 31.D mpster 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 Si natur Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen? Y N !' - ^.. ...w..- .�'� ..,r . ..� � .� .'-l^. ....- �- � . _ - .� � -- - _ .. -. ._ _� _ . ._ _ _ _ � - _- ... __. . .. ter..---� . � �` ^- - ^ -✓-�iV._ � -- -.. y_� -. ,.._ -ti .. 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 1 q 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-Chazge Duties 3-302.14 Protection from Unapproved Additives Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F EMPLOYEE HEALTH,. 590.004(F) 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 2 590.003(C) Responsibility of the Person-in-Charge Common Name-Working Containers*ge to Other* 3-501.16(A) Hot PHFs Maintained At or Above 140°F* Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F* 7-201.11 Separation-Storage* Applicants* 3-302.11(A) Food Protection* P g * 2t] Time as a Public Health Control 7-202.11 Restriction-Presence and Use 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 3-501.19 Time as a Public Health Control* 590.003(G) Reporting by Person in Charge* 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 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 Reted 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 or Contaminated Food 7.204.14 Drying Agents,Criteria* 21 3-801.1](A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* q Food and Water From Regulated Sources F9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004 A-B) Compliance with Food Law* * 3-801.11(D) Raw or Partially Cooked Animal Food and ( P 4-501.111 Manual Warewashin Hot Water 7.206.12 Rodent Bait Stations 3-201.12 Food in a 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* TIMEITEMPERATURE 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 ke Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(1)(2) Eggs=155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of * 4-601.11(A) Clean Utensils and Food Contact Surfaces of E s-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System Eggs Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* EJ/cove 1/I/2001 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 Surf aces 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 Dan 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 2-301.1] 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* 3401.11(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 2-401.11 Eating,Drinking or Using Tobacco* * Requirements. 5 Receiving/Condition g. g g 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 O y Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 13 Handwashing Facilities 3-501.14 A CoolingCooked PHFs from 140'F to 70°F 3-202.18 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 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 1 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 511E Tp� TOWN OF BARNSTABLE - HEALTH INSPECTOR'S Establishment Name: Date: .Page: of P�� 4• OFFICE HOURS ° PUBLIC HEALTH DIVISION a:oo-9:30A.M. BARNSTABEE. ` 200 MAIN STREET 3:30-a:3o P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified MASS. g MON.-FRI. ggp ,e39.per: HYANNIS,MA 02601 soa ssz asaa No Reference R,-Red Item PLEASE PRINT CLEARLY TF°Mm FOOD ESTABLISHMENT INSPECTION REPORT Name Date Type of iyagElmospection Oger&fignW outine. Address Risk od.Service Level Previous Inspection Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness Of 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) ❑ s Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ Q ,,i 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 16/ ❑3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals �- _V 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 i ❑.7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding D PROTECTION FROM CONTAMINATION ❑20.Time As a Public Health Control ❑8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑9.Food Contact Surfaces Cleaning and Sanitizing ❑21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY I , ❑ 11.Good Hygienic Practices ❑22.Posting of Consumer Advisories 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 checked indicate violations of 105 CMR 590.000/Federal Food Code. ❑ g ❑ g 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 6=One critical violation and less than 4non-critical violations 9 ( )( ) cited in this report may result in suspension or revocation er 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 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) s o within 10 days f 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 A AA Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y IN PIC' Signat a Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y IN Dumpster Screen? Y N Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) aAd Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperaturd'Actording 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 15 590.004(F) Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F EMPLOYEE HEALTH_, 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 2 590.003(C) Responsibility of the Person-in-Charge to Other* * 3-501.16(A) Hot PHFs Maintained At or Above 140'F* 7-102.11 Common Name-Working Containers Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130'F* Applicants* 3-302.11(A) Food Protection* 7-201.11 Separation-Storage*g 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) Reporting by Person in Charge* Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.004 11 Variance Re uirements 3-304.11 Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions* ( ) q 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 g Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Warewashin Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a 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* TIMElfEMPERATURE 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* 3401.11 A(1)(2) Eggs-155'17 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of E s-Immediate Service 145'F 15 sec* Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System* gg Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Eg crave 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* :4-703 -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 Equi ment* Shellfish* P 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS .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,tem or and residential Sources 10 Proper,Adequate Handwashing g' P Game and Wild Mushrooms Approved By 3 401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Regulatory Authority 2-301.11 Clean Condition-Hands and Arms* 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* 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' 15 sec* Other 590.009practices hou violations relating to good retail F 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding Requirements.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 * 3-301.12 Preventing Contamination When Tasting* 3-403.11 C CommerciallyProcessed RTE Food-140'F* (Blue Items 23-30) 3-202.15 Package Integrity ( ) Critical and non-critical violations,which do not relate to the foodbome 12 Prevention of Contamination from Hands 3-403.11 E 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 fnployees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 13 Handwashing Facilities 3-202.18 Shellstock Identification* 3-501.14(A) Cooling Cooked PHFs from 140°F to 70°F 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessi le Within 2 Hours and From 70'F to 41°F/45°F Item Good Retail Practices FC 590.000 Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction* Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Supplied with Soap and hand Drying Devices Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients' 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 129. 1 Special Requirements 009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 1 Conformance with Approved Procedures* S:590Formback6-2doc 'Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. i Town of Barnstable OF THE 1p� Regulatory Services BA�11A11 Richard V. Scali, Director fl4rtk5tA&f.L4R9�NtiE•RINR•Y./Ak„,5 MASS. ` Public Health Division kA510kS„ILL1639NLLE•i'.iSWwYSACE 9 �� � 1fi39-2014 E1�;�16 Thomas McKean, Director ��g 200 Main Street Hyannis, MA 02601 Office: 508-862-4644 Fax: 508-790-6304 July 11, 2014 Ms. Amanda C. Loring 80 John Street, Apt. 3F New York, New York 10038 Re: Naked Oyster Bistro and Raw Bar 410 Main Street Hyannis, MA 02601 Dear Ms. Loring: As a result of your inquiry, Inspector Marybeth McKenzie conducted an inspection of the above establishment. At the time of the inspection the inspector was unable to find any violations that would lead to a foodborne illness. Very truly yours, Thomas McKean, R.S., CHO Director of Public Health gAfood&food handlers instructors\naked.oyster.bistro.inquiry.07.11.2014.doe ��THf roN� TOWN OF BARNSTABLE HEALTH wsREcroRs Establishment Name: Dater Page: of OFFICE HOURS 4 PUBLIC HEALTH DIVISION 8:00-9:30 A.M. 200 MAIN STREET 3:MON.-o P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified ss. HYANNIS,MA 02601 M_86246I. 5o8-Bsza84a No Reference R-Red Item PLEASE PRINT CLEARLY rfD MPy� FOOD ESTABLISHMENT INSPECTION REPORT Name Date Type of Tyne of Inspection C Routine Id i4d Address Risk ood S Re-inspection Level Previous inspection Telephone Residential Kitchen Date: vwl �- Mobile Pre-o er Ion Owner HACCP Y/N Temporary pact Illness Caterer amt Cme Person in Charge(PIC) i Time Bed&Breakfast HACCP C In: Other - Inspector Out: Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. 5 > Violations Related to Foodborne Illness Interventions and Risk Factor (Red Items) Anti-Choking 590.009(E) ❑ G / Violations marked may pose an imminent health hazard and require immedia a corrective Tobacco 590.009(F) ❑ [iJ/ 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 _ v 2.Reporting of Diseases b 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 . _ff"rj - ❑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 14 •C.._ ❑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 _^( Lt r ir, Critical(C)violations marked must be corrected immediately. (blue&red items) L-� Non-critical(N)violations must be corrected immediately or Corrective Action Required: ❑No ❑Yes within 90 days as determined by the Board of Health. Overall Rating ❑VoluntaryCompliance Employee Restriction/Exclusion Re-inspection Scheduled Emergency Suspension C N Official Order for Correctlon:Based on an inspection today,the items p ❑ ❑ p ❑ 9 y p 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 anon-critical violations. F=3 or more critical violations. n no critical violations observed, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations 9 or more non-critical violation 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 s=F. 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 4 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=C. refrigeration. 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 �ZL i Permit Posted 1 Y N Grease Trap Previous Pumping Date Grease Rendered Y N PIC' s Signatur / J� PH #Seats Observed Frozen Dessert Machines: Outside Dining Y N Y N Self Service Wait Service Provided Grease Trap Size Variance Letter Posted O"Hrr TOWN OF BARNSTABLE HEALTH INSPECTOR•s Establishment Name: Date:`Page: of OFFICE HOURSPUBLIC HEALTH DIVISION e:oo-s:aoA.nn. Hs.s�E.i 200 MAIN STREET 3:MON.-F30 P.M. Item Code MCritical DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified HYANNIS,MA 02601 5oe-62-4644 No Reference PLEASE PRINT CLEARLY FOOD ESTABLISHMENT INSPECTION REPORT Name Da e e o Type of Inspection Operation(s) Routine l Address - Risk Food Service Re-Inspection Level Retell Previous Inspection 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 Itemsl 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 ❑6.Tags/Records/Accuracy of Ingredient Statements ❑18.Cooling ❑7.Conformance with Approved Procedures/HACCP Plans ❑19,Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑20.Time As a Public Health Control ❑8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑9.Food Contact Surfaces Cleaning and Sanitizing ❑21.Food and Food Preparation for HSP ❑10.Proper Adequate Handwashing CONSUMER ADVISORY ❑11,Good Hygienic Practices ❑22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Itemsl Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) Non-critical(N)violations must be corrected immediately or Overall Rating Corrective Action Required: ❑No ❑Yes 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 I + checked indicate violations of 105 CMR 590.000/Federal Food Code. I❑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 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations. If no critical violations observed, 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 or more non-critical violations=F. 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 water,sewage back-up,infestation of rodents or insects,or lack of- 28.Poisonous or Toxic Materials FC-7 590.008 g C=2 violcritiations violations and less than ri non-critical. if no critical refrigeration. ( )( ) be in writing and submitted to the Board of Health at the above address violetions observed,7 to Bnon-critical violations=C. 9 29.Special Requirements (590.009) within 10 days of receipt of this order. ) Print: 30.Other DATE OF RE-INSPECTION: I npector's Signature 31.Dumpster screened from public view ]`/ ^� ) Permit Posted 7 Y N Grease Trap Previous Pumping Date Grease Rendered Y Print: N Y j' #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Signa re Self Service Wail Service Provided Grease Trap Size Variance Letter Posted Y N -e� ClJV0h11 31—, U.S. POSTAGE 3d�/ NEW PORK.NY j� P y 111�airensrerEs n7,•i q ��� � If rosrec sErrvics I��I � 11 AMOUNT _ n?RnfnnnRS?!;-n^, pow,L v`'5 zap s . = '� ►� a Mot In 7014 0150 0000 3789 7211 _��26ID . wliM='�: r t J Amanda C. Loring 80 John Street Apartment 3F New York, NY 10038 July 7, 2014 The Naked Oyster Bistro& Raw Bar Florence Lowell,Owner and Executive Chef 410 Main Street ©_ C Hyannis, MA 02601 508-778-6500 r Dear Mrs. Lowell On Saturday June 21, 2014 on or about 9:30 pm I dinned at your restaurant with a party f twelve,.,1 w ordered the swordfish special and shared it with my sister Brittany A. Loring. Within one half hourtwas"' in the parking lot vomiting my entire meal, Brittany was dry heaving in the parking lot and my other sister Alyssa Loring vomited her meal as well. I returned home and became very weak so my friend, Christa Proposki,called 911. At 1:30 am I was transported by the Dennis MA EMT's from 6 Red Cedar Circle, Dennis, MA 02660 to the Cape Cod Hospital located at 27 Park Street, Hyannis, MA 02601,508- 771-1800 and my diagnosis was food poisoning. I believe from my symptoms and research that I had Scombroid poisoning. Scombroid poisoning This is the second most common type of fish food poisoning after ciguatera poisoning. It occurs as a result of eating fish which has decayed(or has'gone off). This can occur if fish is not properly refrigerated after it has been caught or poor hygiene on the part of the handler.What can happen is that the fish becomes warm after capture which causes it to release'histamine'as part of a toxic reaction. This histamine then causes a reaction within the person who has eaten the fish. A major problem with this is that the symptoms of this food poisoning are very similar to those of an allergic reaction.This means that it can be missed or incorrectly diagnosed. Causes of scombroid poisoning , Please see above: if fish which has been caught is not stored at the correct temperature within a refrigerator then it releases a toxin called'histidine'. Histidine naturally occurs in most species of fish and converts to histamine if the fish is exposed to a warm environment. This is why it is so important to keep fish at cold temperatures. If the fish is allowed.to become too warm it then produces very high levels of histamine which is part of the decaying process.This process also produces other substances which form part of the toxic side effects.. Symptoms of scombroid poisoning The symptoms of this particular type of food poisoning appear very quickly. In some cases,they occur within a few minutes of eating the infected fish. They include: • Nausea • Dizziness • Flushed face • Sweating • Burning taste in the mouth • Headache • Tachycardia(rapid heartbeat) • Stomach pain These symptoms can be mistaken for an allergic reaction so make sure that you mention that you have recently eaten fish. These then develop into the following: • Hives • Oedema(swelling) • Stomach cramps • Diarrhoea Any diarrhoea is likely to be short term only. These symptoms tend to last for 24 hours at most although they can return if you eat fish which has not been stored at the correct temperature,or on a bed of ice. I did not recover from the food poisoning until Friday,June 27, 2014. Alyssa was sick through Tuesday and she was unable to work on Monday,June 23,2014. This event ruined our entire weekend. I'm requesting that you reimburse me for the following. 1. The entire dinning bill of$977.00. 2. The limousine bill$928.40. 3. Any out of pocket medical expenses. 4. Compensation for lost time from work. Sincerely, 4WO,1� Amanda C. Loring cc:Town of Barnstable Health Division Thomas Mckean, Director, 508-862-4644 200 Main Street, Hyannis, MA.02601 `E Amanda C. Loring 80 John Street Apartment 3F New York, NY 10038 July 7, 2014 The Naked Oyster Bistro& Raw Bar Florence Lowell,Owner and Executive Chef 410 Main Street Hyannis, MA 02601 508-778-6500 Dear Mrs. Lowell On Saturday June 21, 2014 on or about 9:30 pm I dinned at your restaurant with a party of twelve. I ordered the swordfish special and shared it with my sister Brittany A. Loring. Within one half hour I was in the parking lot vomiting my entire meal, Brittany was dry heaving in the parking lot and my other sister Alyssa Loring vomited her meal as well. I returned home and became very weak so my friend, Christa Proposki, called 911. At 1:30 am I was transported by the Dennis MA EMT's from 6 Red Cedar Circle, Dennis, MA 02660 to the Cape Cod Hospital located at 27 Park Street, Hyannis, MA 02601, 508- 771-1800 and my diagnosis was food poisoning. I believe from my symptoms and research that I had Scombroid poisoning. Scombroid poisoning phis is)be second ost common type of fish food poisoning after ciguatera poisoning. It occurs as a result of eating fish uhich�as decayed(or has'gone off). On LA-This Mn occur if fi his not properly refrigerated after it has been caught or poor hygiene on the part of the handler.What Co —J 0 can hempen is tha fish becomes warm after capture which causes it to release'histamine'as part of a toxic reaction. This histamine then causes a reaction within the person who has eaten the fish. A major problem with this is that the symptoms of this food poisoning are very similar to those of an allergic reaction.This means that it can be missed or incorrectly diagnosed. Causes of scombroid poisoning 9 Please see above:if fish which has been caught is not stored at the correct temperature within a refrigerator then it releases a toxin called'histidine'. Histidine naturally occurs in most species of fish and•converts'to histamine if the fish is exposed to a warm environment. This is why it is so important to keep fish at cold temperatures. If the fish is allowed to become too warm it then produces very high levels of histamine which is part of the decaying process.This process also produces other substances which form part of the toxic side effects.. Symptoms of scombroid poisoning The symptoms of this particular type of food poisoning appear very quickly. In some cases,they occur within a few minutes of eating the infected fish. They include: • Nausea • Dizziness • Flushed face • Sweating • Burning taste in the mouth • Headache • Tachycardia(rapid heartbeat) • Stomach pain These symptoms can be mistaken for an allergic reaction so make sure that you mention that you have recently eaten fish. These then develop into the following: • Hives • Oedema(swelling) • Stomach cramps • Diarrhoea Any diarrhoea is likely to be short term only. These symptoms tend to last for 24 hours at most although they can return if you eat fish which has not been stored at the correct temperature,or on a bed of ice. I did not recover from the food poisoning until Friday,June 27,2014. Alyssa was sick through Tuesday and she was unable to work on Monday,June 23, 2014. This event ruined our entire weekend. I'm requesting that you reimburse me for the following. 1. The entire dinning bill of$977.00. 2. The limousine bill $928.40. 3. Any out of pocket medical expenses. 4. Compensation for lost time from work. Sincerely, Amanda C. Loring cc:Town of Barnstable Health Division Thomas Mckean, Director, 508-862-4644 200 Main Street, Hyannis, MA.02601 BARNSTABLE SEAFAR S PEA1SWLE 98 Govemors.Way Cf } i" xmp Bamstable, MA 02630 CERT. # a� �¢¢ - w REMIGEHA7E® 508=280-4125 : MA-9295-SS �, r4 w} a ORIGINAL SHIPPER'S CERT. NO. ('rf other than above): M. �p HARVEST DATE: .SHIPPING DATE: ? �s o N w z m w HARVEST LOCATION: C;ti� SC22 o �_oo o TYPE OF SHELLFISH: Hard Clams ( ) Soft Clam( ) Oysters (X Mussels ( ) zu, w ¢ o w o Quantity of Shellfish: Bushels '-Pounds ?_Q amount Other > o 0-i Z THIS TAG IS. REQUIRED TO BE ATTACHED UNTIL CONTAINER IS EMPTY n m z `iZ o OR IS RETAGGED AND THEREAFTER KEPT ON FILE FOR 90 DAYS. I_ Q z Z0 0 TO: RESHIPPER'S DATES RESHIPPED ti ¢ 1L CD GERI No. 1. ~ LuCD Lu a W UY a e F=- H W CO ---- ------ — —---- ------ LL ww :n 6 - Mir ° Z c+i oLU - -...-------- w U T a wp U O xa L The Bi�Rock Oyster Company 501 epcf Street,Harwich,MA 0264 w iu� .U- = ¢� ; W' ORIGINAL SHIPPER'S CERT. No. IF OTHER THAN ABOVE: 10534SS a 0 J 0 "o ; ¢. �. o O = p coQ b o w �- HARVEST DATE: SHIPPING DATE: w m 7/7/2013 7/8/2013 , J¢ w ! Q 2 .. �. -HARVEST LOCATION: CCB 23 .w .w O. z ern L'F,.F w .. TYPE OF SHELLFISH: FARM RAISEn. �. ¢ N N E tr _ Oyster [C ¢ ¢ =2 (5. o� p �� 0 = _ C7 t-0 I- :max ��. QUANTITY OF SHELLFISH. �"'\ Y 100 THIS.TAG IS REQUIRED-TO BE ATTACHED UNTIL CONTAINER IS EMPTY 'Cl31` H3JlldJ3af� 7A 3l9VHSlH3d _ OR IS RETAGGED AND THEREAFTER KEPT ON FILE FOR 90 DAYS. J TO:- RESHIPPERS GERT. NO: DATES RESHIPPED.: ow. The Naked Oyster 410 main st. Hyannis MA 02610 I O I9Z0 VIN Siuue cH 1s urew Ott _ ia1s�0 P07Iq Ou m :a3ddIHS3d S31V0 :ON -ju3o Sb3ddIHS31J .- '" Ol -,SAV4 06 a©d 311d NO ld3)t.H31dV383H1 CINV U3JJVl='u.$I 80 A1dW3 SI 83NIVliV03 lllNn a3HOp11V A Ol ciuino3d Si 5n SIH.L m 001 - `•HSIdll3HS dO.kiliNvnc) 1 m . _ Q: m uSSId2I WJVA HSU'tl3HS d0 3dA '` rl £ZSTOZZ V0011S3A>d`dH m rOn £TOZ/TZ/931dQ JNIddIHS •3 `dQ lS3A8V C v 3A09'd NVH1 ld3H10 A 'eN '1b30 S,H3ddIHS WN101HO m y �m ti97:0 Vw`�lo!^�H 700AS loda�I05 0. iu>edoD aa}sfp 3130 11 a ads 4 OT9Z0 VW sivau,Cq Is utEui 01 J01SX0 P07N atlT mM .:(13ddIHS38 S31V0 :ON.'1a33 S83ddIHS3)J :Ol 'SAba 06 NOd 31Id NO ldEIN a31dv383H1 aN1/ a309V13lf SI dO a A1dW3 SI 83NId1NOO Tlmn a3HOd11V 38 Ol a3eiin03U SI OVl SIHl a) r • m 001 � m :HSU-113HS d0 AlI1NVf10 m C13SIV2I Y�12IV3 za}s�QHSIdII3HS d0 3d:1'1 m £Z ROD N I V00I iS3AHVH p � £i0Z/8/L Va 0NIddIHS £IOZ/L :31Va 1S3AHVH C D SSVEsot�i'l�t - •3A08V NVH1 H3H10 dl 'oN '1a30 S.a3ddIHS IVNIE)wo y o m 1Ug1y9Z0VW't{o'�H'laaASjodo I05 0 10:)aalsf.p 3aog ilig ag1,. p . 1 BARNSTABLE SEAFARS P LE 913 Governors.;Way Barnstable, MA-02630 CERT. # KEEP 50.8728074125 MA-9295-SS ® ORIGINAL SHIPPERS CERT NO. (if other than above): HARVEST DATE:- SHIPPING DATE: HARVEST LOCATION`; -3 SC22 TYPE OF SHELLFISH: Ha Clams ( ) Soft Clam ( ) Oysters ) Mussels ( ) - i Q U an� .of S hel{fis fi: Bushels Pounds 2�LCount Other. I ATTACH ED UNTIL CONT AINER IS EMPTY THIS TAG IS REQUIRED TO BE A OR IS RETAGGED AND THEREAFTER KEPT ON FILE FO R 90 DAYS. TO: RESHIPPER'S DATES RESHIPPED CERT. No. i s i i ... --------...._.._.................. -- -- ---------- —._.._.._.-_ ,, BARNSTABLE SEAFAR S 98 Govemors Way CERT # PERISHABLE Bamstable, MA 02630 MA-9295-SS IMEP 508-280-4125 ® REFRIGERATED ORIGINAL SHIPPER'S CERT NO. ('If other than above): HARVEST DATE: �. 1' 13 SHIPPING DATE: HARVEST LOCATION: SC22 TYPE OF SHELLFISH Hard Clams ( ) Soft Clam ( ) Oysters ( Mussels ( ) Quantity of Shellfish: Bushels Pounds 20 Count Other i THIS TAG IS REQUIRED TO BE ATTACHED UNTIL CONTAINER IS EMPKEPT NTY m 90 DAYS. OR IS RETAGGED AND THEREAFTER RESHIPOPERFIL'S E,FDARTES RESH PPED TO: CERT. No. a i e Lobster Trap Co., Inc. 1 i a. PO fox 3007,290 Shore Road �I?urne,MA 02532 PH.(508)759-6400 FAX.(508)7`j9 5890 CERT.NO.MA4)210-SS ORIGINAL SHIPPERS CERT.NO.OTHER THAN ABOVE: MA fR684 SP HARVEST DATE: 07/08/13 SHIPPING DATE: HARVEST LOCATION:. BB 15-4 TYPE OF SHELLFISH LittleNecks TOTAL QUANTITY: 100 COUNT: . [Each] LOT NUMBER: 29697-02 'PO.NO: PRODUCT WET.STORED FROM: TO: `I THIS TAG IS REQUIRED TO BE A ACHED UNTIL CONTAINER IS EMPTY OR IS REfAGGED-AND THEREAFTER ZPT ON FILE FOR 90 11?AYS. TO Naked Oyster Bistro. RESHIPPER DATES RESHIPPED 410 Main St CERT.No. Hyannis,MA02668 S 01,11 -10 BARN ♦ KEEP A13LE STABLE SEAFARMS 98 G91remors Way KEEP Barr!"TT ble, NIA 02630 REFRIGERATED 508-280-4125 CERT MA-9295-SS ORIGINAL SHIPPER'S CERT. NO. (i€other than above}: HARVEST-DATE: S SHIPP NG DATE: HARVEST LOCATION: CCB-31 TYPE'OF SHELLFISH: Hard Clams SC2 Ouant' ( ) Soft C +tyof Shellfish: lam ( ) Oysters fs 1/ ussels ( ) Bushels THIS TAG IS REQUIRED TO BE . Pounds Count bR IS RE6AG67Ep ATTACHED Other TO: UNTIL E NT, INER !S EMPTY AND THEREAFTER KEPT ON FILE FOR 90 DAYS. REST. No. 'S DATES RESHIPP T. No. ED i e o The Bi Rock Oyster Co m any p a) 501 epot Street,Harwich,MA 02645 yr _14 ORIGINAL SHIPPER'S CERT. No. IF OTHER THAN ABOVE: i w m HARVEST-DATE: �!IA10534SS HARVEST LOCATION: SHIPPING DAT 7/8/2013 L TYPE OF SHELLFISH;SC 52 n; - Littlenecks FARM RAISED 1LU"" :� QUANTITY OF SHELLFISH: -� 100 THIS TAG IS REQUIRED TO BE ATTACHED UNTIL CONTAINER IS EMPTY OR IS RETAGGED AND THEREAFTER KEPT ON FILE FOR 90 DAYS. m TO: CL The Naked Oyster RESHIPPERS CERT. NO: DATES RESHIPPED: 410 main st. Hyannis MA 02610 LO .0 The Bi Rock Oyster Company o p 0 a) 501 Depot Street HarMch,.MA 02643 Lu j ORIGINAL SHIPPER'S CERT. No. IF OTHER THAN ABOVE: m I— HARVEST DATE: MA m SHIPPING DATE- HARVEST LOCA7�I 0'13 7/6/2013 � T�f�: w TYPE OF SHELLFISH CCB 23 d_;';" - , Oyster FARM RAISFn w QUANTITY OF SHELLFISH: Y 100 TMtS TAG IS REQUIRED TO BE ATTACHED UNTIL CONTAINER IS EMPTY co OR IS RETAGGED AND THEREAFTER KEPT ON FILE FOR 90 DAYS. aW. TO The Naked Oyster RESHIPPERS CERT. NO: DATES RESHIPPED: [410 main st.yannis MA 02610 JL I PRODUCE OF U.S.A. FARM RAISEDS,HF, -LLFISH r-� WILD CAUGHI SHELLFISH "Consuming raW or undercooked meats,poultr'l,seafood,shellfish or ems may increase your risk of foodhorne�ess,especially if you have certain medical conditions." PEMSHABLE KEEP R FRIG AI D THE BIG RObK OYSTER COMPANY 501 DEPOT STREET, HARWICH, BAD 02645 (774),:406.7951 - CERT 1� , MA 10534 S5 - i ORIGINAL SHIPPER (if other than above)' (Cent No.) HARVEST DATE: HARVEST LOCATION: 2.3 TYPE ( )COUNTNECK . ( )QUAHOG ( )LITTLENECK ( MUSSEL ( ( )CHERRYSTONE',,�..; ( OYSTER )TOPNECK SOFT SHELL C a-IWA' ( ) QUANTITY: l ue C m THIS TAG IS REQUIRED TO BE ATTACHED UNTIL CONTAINER.IS EMPTY OR IS RETAGGED AND HEREAFTER` EPT ON FILE FOR 90 DAYS. m SHIP TO: � � s "SHIP DATE: — _—__---------------------- ----_ .ester Company — T'he Bi Rock O'�n oz643 d 50l spot Street, VE: THAN ABO OTHER 10534SS w 10 ORIGINAL SHIPPER'S CERT. NO' IF SHIPPING DATE j612013 ' J Imo- HARVEST DATE:l1b.,( 013 FARM gp,ISEn_, ( m HARVEST LOCA1�u ,CCB 23 �.. - NPE OF SHELLFISH'oyster 100 yj`^ QUANTITY OF SHELLFISH: IS EMPTY R KEPT ON FILE FOR 90 DAYS RESHIPPED' REQUIRED TO BE AT UNTIL CONTAINS J AG IS RE THEREAF . NO. DATE _ RI is RETAGGED AND RESHIPPERS CERT I in TO: I �_ The.Naked Oyster.- Lu a- 410 main St' 02610 gyannis MA -. . LO The Bi Rock Oyster Company501 spot Street Harwich MA 02645 m ORIGINAL SHIPPER'S CERT No-IF OTHER THAN ABOVE:,`, 10534SS SHIPPING DAT HARVEST DATE::�?7//((/22OI3 7/6/2013 m HARVEST LOCAT 8k CCB 23 u TYPE OF SHELLFISH, Oyster FARM RAISE,IL r� Lu w QUANTITY OF SHELLFISH: 100 i Y .. W ' m THIS TAG IS REQUIRED TO BE ATTACHED UNTIL CONTAINER IS EMPTY OR IS RETAGGED AND THEREAFTER KEPT ON FILE FO°; 90 DAYS. WTO:. RESHIPPERS CERT. NO: DATES RESHIPPED: o. The Naked Oyster. 410 main st. Hyannis MA 02610 • -•uogeuUolu! Jeypnl Jol !ePW geeq oggnd Jo uegeAgd JnoA 4nsuoC) •peXooaJepun Jo anew peunsuoo ele spool esey;1l ysi JegBiq m,eq Am sJepJoslp eunwwi Jo poolq 'ujmul oks `jeouea `sa;egslp `esnge loyoolB aluoiyo 'aseaslp Janll sE yans suop4puoo Llleey ulepeo y;lA► slanp!nlpul •sseull! eW0gp00l}o MSU eL# saonpeJ ysLgjegs se,yons ufto lewlue to spool 6unl000 Ily6rtoaoU, 66 "H®lm OA WHO&Z ` 'ArR I , j d33)1 31SYMBU ANVdW103 831SA0 MOB Diei t PERISHABLE KEEP REFRIGERATED _ J 66 A LEES, YN1 oRm YOUR R C iJ S il'Cy 1`YL:sR il99 'Thoroughly cooking foods of.animal origin such as shellfish reduces the risk of foodborne illness. Individuals with certain health conditions such as liver disease, chronic alcohol abuse, diabetes, cancer, stomach, blood or immune disorders may be al higher risk if these foods are consumed raw or under- s cooked. Consult your physician or public health official for further information." u uoi;ewJolul Jeypnl.Jol le!o!flo y;leey ollgnd Jo uslolsALld JnoA linsuco •pe'l000 -Jepun Jo MBJ pawnsuoo 91e spool eseyl l! Msu Jay6ly:;e aq r(ew saapJoslp aunwwl Jo poolq 'yoeWo;s `�aoueo"satage!p `esnge,loyoale oluoJyo `aseastp Jang se yons suol}!Puoo y;l ea.y ulepao yl!m slenpinlpul ssaull! awogpool to �islJ ay; saonpal ys!llleys sl yons u161ao ILIUM to spoolrp6uhl000 Irihy6�naoyl;,1.'_ 66�7(81Y�1®1►7 3 ®A MOAM 65��1 i l` ®31Y113918:13H d33)1 3l8tlHSlU3d - �.<,'✓.. BARNS ABLE SEAFA R �� PERISHABLE KEEP 98 Governors Way REFRIGERATED Barnstable, MA 02630 m _ 508-280-4125 . CERT, # ORIGINAL SHIPPER' MA-9295-SS S CERT. NO. (if other than J HARL'EST DATE:y�•.• ' above):. SHI D HARVEST LOCATION: ATE' is CCB-31. .TYPE OF SHELLFISH CATION. ( ) Soft Clam Quantity of Shellfish: OYstet——, Mussels ( ) —.Bushels__pounds CioT kG�'IS REQUIRED.'!.,.. BE ATTACI?1�D"UNT punt_. Other ¢ OR"IS Rm ACaGED AND THEREAFTER.KEPT ON FILE.�9TAINER IS EI PTY T0: FOR..90 DAYS. BERT.No.R 'S DATES RESHIPPED CERT. THE SIG R®CI( OYSTER C _... S01 DEP®a'SaREEg, HARWe �t PANY j (774) 40E-79 1 °.' 0264.s CERT.. I LSO. A 10534 ORIGINAL SHIPPER (If other than HARVEST DATE: 9 ova): ® g (Cart No.) I w: HARVEST LOCATION: Cc P 'TYPE .. ( )COUNTNECK ( )QUAHOG I ( )LITTLENECK ( )CHERRYSTONE ( MUSSEL( :)TOPNECK )SOFT SHELL CLAM ��OYSTER - QUANTITY: O m THIS TAG IS OR IS..— TO*TO BE ATTACHED UNTIL CONTAINER IS EII�P AND THEREAFTER EPT N FILE FOR 90. DAYS. N.. SHIP TO: TY 77 SHIP DATE. A --- THE 13IG ROCK OYSTER CCNpANY._..S01 DEwO-r SERE ET, HARW16 (7748.7951 ' 6iIlQ8 0264a CERT. NO,-MA 10534 SS ORIGINAL SHIPPER (if other than above)' _ HARVEST DATE: �'�3 (Cart No.) i HARVEST LOCATION: TYPE ( )COUNTNECK ( )QUAHOG ( LITTLENECK )CHERRYSTONE ( )MUSSEL I ( TOPNECK (k)OYSTER SH ELL N ELL o QUANTITY. CLAM ANTITY: c� ( ) U _ THIS TAG IS m REQUIRED TO BE ATTACHED UNTIL CONTAINER IS EMPTY OR IS RETAGGED N THEREAFTER KEPT ON FILE FOR 90 DAYS. m SHIP TO: I°r 0 SHIP DATE: 3 YRODU H- n ' LI 0 FAQ C T L�� _ OWMD �77 r�g+ �,1� -you 0 CUSY®1'''.._ 99 6roTA u N,E 9 �'!�1, - OLlltry,seafood S}3C S °ConsuminG `'°r undercooked meats,P 0s ecially . 6S mY crease your risk of foodborne illness, P . , or egD k. Y ouhave'certau.medicai conditions:' TED PERISHABL THE BIG ROCK STE I TED PERISHABLE KEEP REFRIGERA --�tt��TT ��p��++�w 6 S enE 9 BlrlF® 716UR. "Thoroughly cooking foods of animal origin-such as shellfish reduces r: the risk of foodborne illness. Ind�u<duals W►th certain health conditions such as Eimer disease, chronic alcohol abuses diabetes, canc.,r, storrrach, blood or immune disorders may be at,higher`risk: these foods are consumed raw or undercooked. Consult your physioiari or public health, F ofirsl for further information." �- THE BIG ROCK OYSTER PANS PERISHABLE KEEP REFRIGERATED TAu ERS9 LNFORM YOUR GUSTO M 9' u�hamughly cooking foods of animal origin such as shellfish reducesir the risk df bodbome illness. Individuals with certain health conditions .. such as liver disease, chronic alcohol abuse, diabetes, cancer, stomach, blood or immune disorders may be at higher risk if those foods are consumed raw or undercooked. Consult your physician or public haafth ofl for further information." ZOO " ®����� 0 STO 4® hovel'• er an L . INAI-gN�PPER ��{ oth � ( 1 OUSTER � l. tG S DA p ANO ONE l _ H RVE S.� 1.pGP�,ON•• C}C ( j �EF[SHEt't'C�� l R IS E�pT� NARVE 1 C00N1�sC1� I, )SO C®NT FOpNgO ppdS OPNECVC' p�pO e ON QUANSIT�'. !S Ir►S D HE�Ep�ER 9 SHIP DAB Ttr11S SARETpC'G� m OR IS m SNIP TO• -- — ._... ---- .COMPANY It OySerF. MA 026" °If.S''i�3E8T9 6�l, s� OF (7.p4) 4®8.7951 CE�'�• 'M®• AAA 10— �` (cart NO-) abos): L SHIP (if that th 7 ORIGINA 1 HARVEST DATE tv►USSEL LOCATION: ( ).OYSTER �? HARVEST ( )QUAHOG TYPE l )COUNTNECK SOFT SHE o CLAM ( ).LITTLENECK CK IS E�pT'S flUANT1TY: ACHED VIdTIL CONTAINER0DA5 o TI,19S REOUA TO .ND TH REAFTE ICEIPT ON FILE m TAG IS c OR.lS RETAGGED SHIP DATE: SHIP TO: - BARNSTABLE SEAFAR & 98 Governors.Way CERT. AE61IstIAB=- )8amstable, MA 02630 KEEP 508-280-4125 MA-9295- 5 T REFRIGERATED �Oli SHIPPER'S CERT. NO. (it other than above): ! � , DATE: —7 SHIPPIN G HARVEST DATE: HARVEST LOCATION: Cu3-31 SCoe Hard oft Clam Oysters ( ivlusseis ( ) TYPE OF SHELLFISH: Herd Clams ( ) ( ) Quantity of Shellfish: Bushels Pounds OCount Other THIS TAG IS REQU[RED TO BE ATTACHED UNTIL CONTAINER IS EMPTY 0f GGED AND THEREAFTER KEPT O FILE FOR a OR IS RET4 RESHIPPER'S DTSRESH RESHIPPED TO: CERT. No. THE BIG ROCK OYSTER COMPANY PERISHABLE KEEP REFRIGERATED "RETAILERS, INFORM YOUR CUSTOMERS" ""fhoroughiy cooking:foods of animal origin such as shellfish reduces. the risk of foodbome illness. Individuals with certain health conditions such as liver disease, chronic alcohol abuse, diabetes, cancer, stomach, blood or immune disorders may be at higher risk ti these foods are consumed raw or undercooked. Consult your physician or public health Odd for further,information THE SIG ROCK OYSTER COMPANY i PERISHABLE KEEP REFRIGERATE® 4ZET p� RM Y g7k r_g7 T pis I "Thoroughly cooking foods of animal origin such as shellfish reduces the risk of foodborne illness. Individuals with certain health conditions such as liver disease, chronic alcohol abuse, diabetes, cancer, stomach, blood or immune disorders may be at higher risk if these foods are consumed raw or undercooked. Consult your physician or public health o fic aI for further.information." PRODUCT OF U.S.A. [� FARM RAISED SHELLFISH . SHL�F�SH [I IL AUGHT ; prg7 rg�- "Consuming raw or:undercooked meats,peul�y,seafood, shellfish or eggs may increase your risk of foodbome illness,especially if you have certain medical conditions." TE PERISHABLE KEEP REFRIGERA THE sT��g�ECG R®c� ®OYSTERs®� �E,�o1r H�a�wac�® P�iVY � ' ,FAA 02645 I 074) 408.7951 CERT. No- MA 10534 SS ORIGINAL SHIPPER {if other than HARVEST DATE: ) above): �� (Cart No.) 0 HARVEST LOCATION: TYPE { COUNTNECK ( )QUAHOG( LITTLENECK ( )CHERRYSTONE ( )MUSSEL ( TOPNECK )SOFT SHELL CLAM ( )OYSTER . QUANTITY: ( ) THIS TAG. IS REQUIRED OR IS RETAGOiEp,.{4ND HEREA�"C" K0T ON]FILE FO:2m� pIS _MpTY SHIP TO: �v" ,t�ga -- SHIP DATE: -- '- -- BARNSTABLE SEAFAR S PawmalLE 98 Governors Way a Barnstable, CIA 02630 CERT. ® REFRIGERATED 508-280=4125 MA-9295-SS 'is ORIGINAL SHIPPER'S CERT. NO. (if other than abov9): HARVEST DATE: �"' SHIPPING D r3 HARVEST LOCATI GC'3-31 SC2 TYPE OF SHELLFISH: Hard Clams { ) Soft Clam ( ) Oysters,{ usseIs ( ) i Quantity of Shellfish: Bushels Pounds 40CGou6 . Other THIS TAG IS REQUIRED TO BE ATTACHED UNTIL CCNTZIER IS EMpTt � OR IS RE TAGGED AND THEREAFTER KEPT ON FILE FOR 90 DAYS. TO: RESHIPPER'S DATES RESHIPPED q CERT. No. i i I e "oN '1li3C � :4�1 D3ddIHS3U S31V0 S,l:13ddIHS3a 'S"G 06 HO=I 311d NO 1d3N I:I31AV34i31iJ. aNV Q39OW13 1.S1 BO d1dw3 SI Haml d1N00 111Nn (mov11t/ 3e 01 ciaull io3S S1 OVI S1F11 jey10 ]uno0TWspunod slaysng :ys4119yS }o fquenp ( ) slessnyq m9jsRO { )._welo 4os ( } swslO PJEH :HSId-Il3HS,d0 3d ki r- ZZoS 1£- NOI1VOCl1S3AHVH ze l�4 JNIddIHS 31VC 1S3AHVH :(enoge usy; Jaylo P) 'CNJ'lb30 S,H3ddiHS IVNIJIdO 9Z Lti-09Z-809 oasvda5isjad a9.�'�i6—d� 632N 0E9Z0 VW `algelsuwe8 _r=dHsl>;ad APM saou19noE) 86 y SV1i JVJV3S 18Vi SNUV9 �IIetoadsa`ssa a 'suo�lrPuoa lea a qS9IIags `Pooleas , o JogP°oj JO xsu zio s ronr ao 9Avq n04 bs & I®�SIl in susam Pa$ooazaPett zo Q.aur 32. zo ez a Qi 1LI MEJ ® IV uos-- .......... -40 ion(70Ud If PRODUCT c LD CA HUGHT tkILERS SHELLFISH �® g'raw or undercooked S, 0 or eggs macrease meats,poultry" �r You have ce Y°m ii k of foodbo. seafood, shush _ main medics conditions.' me illne2s, especially if KEEP T COMPANY THE BIG ROCK CYO y REFRIGERATED PERISHABLE KEEL UR CUSTOMERS' 1 such as shellfish reduces i `ihoroughb" cooking foods of animal ongin . health conditions i the risk of foodbome illness. Individuals with certain such as liver disease, chronic alcohol at higher risk idiabf thesefoods es, cancer, st ,are blood or immune disorders y be public ublic heaW consumed raw or undercooked. Consult your physic Official for further information.', . r .e 'ON '1>00 aaddiHS313"S31ycl , S,HDddIHS31� :Ol jk5Va 06 BOA 311:1 NO ld3)l 831"3H3H1 aN`V G3!313G-L1= SI tiO Jl1dMI3.'SI E13NIVINOO II1Nn a31l13Vlltl 38 O1 G3�linnu SI 3�'1 3IH1 Jel40 lunoQ� spunod slaysng_ :ysldllaUS do r}nenp� s essn ) sieTSA0 ( ) uislO g0S ( } SweIQ.PJ8H :HSIjll3HS dO 3d.0 W ZOOS - :NOIIVO011S3AHVH / G :31b'Q JNIddlHS :3ltia 1S3Aab'H :(enogs Mhy 1aylo P) 'ON 1k130 S,a3ddIHS WN101HO SS-56WN114 9Z 1t-OSZ-805 ®39SIfi39ft3M d� # 1�i3G 0£9Z0 dW `eloe}sweS. ' a oe�€s► 'I iteM slowen00:86 - S HV�b3S 319VISN � THE ®SST cop � > IY 5®9 ®Ep®g ETREET,.:�,�6i�p/g�`�Js �e91"0P f774) 4®8.79SI 140 C1ER� 105 4.S� ORIGINAL SHIPPER other than....ove) s : HARVEST DATE. a +g ♦. 3+ (Cent ,f `7YPE ( 9 CO-UNTNEC `, ; ( LITTLENECK' QUAHOG ( )TOPNECK ( )C+i''9RYSTONE ( MUSSEL ` ..'QUANTITY ( 4H�ELL CLAM � �OYSTER AG „ OR IS IS RETIS REQUIRED TO"8E AGC,ED qry g7?ACHED UNTIL CO � ' THEREAFTERWAINER is E.UpTy SHIP TO: t��$ EPT ON FILE' FOR ° s.0 !DAYS. -- -- - SHIP DATE: BARNSTABLE SEAFAP S EelsH�e�E 98 Governors Way 1 KEEP Barnstable, MA 02630 DER i. # weFeieeAnro 508-280-4125 MA-9295-SS i ORIGINAL SHIPPER'S CERT. NO. (if other than above): HARVEST DATE: SHIPPING DATE �— y HARVEST LOCATION: CCS-31 `- C2 2 TYPE OF SHELLFISH: Hard Clams ( ) Soft Clam ( ) Oysters (�IuSSsls ( ) Quantity of Shellfish: Bushels Pounds �Count THIS TAG IS REQUIRED TO BE ATTACHED UNTIL CONTAINER IS EMPTY OR IS RETA,GGED AND THEREAFTER � R KEPT ON PILE FOR 90 Od1YS. TO: RESHIPPER'S , DATES RESHIPPED �� � CERT. No. , ; :sue aqs bo as agr0(lp QQFicpuoa aa � Ino� i.�o`�sis mom�uao a d '�'�'� ®��Fa_yQo�ap�S�x�� s j-14on ® Cas,Vkl ,land Od MOANY co �IG ROC OYSTER , . �® _ S�A� KEEPEF��GE PERKS�O Y® ® shellfish reduces T ZS' imia origin such as. r ecoogng.foods of an certa►n health conditicns `Thatough�( dborne illness Individuals w diabetes, canoad stomach, elsk of foo cc abase, fNer disease, chcon�c"� her nskif these foods are such.as: maybe at hig h s►c►an or public health°' blood or immune disorders Consult your p Y r, consumed raw or undercooked clal for#udher inform ion q . d PRODUCT OF U.S.A. n I C7 FAR RAISED SHELLFISH WILD- CAUGHT SHELLFISH TkMERS INFORM YOUR CUSTOMERS' `.`Consum g.raw or undercooked meats,poultry,seafood,shellfish € or eggs.Fray increase,your risk of foodborne illness,especially if F You-have certain medical conditions." j PERISHABLE KEEP REFRIGERATED BARNSTABLE SEAFARM8 PERISHABLE 98 Governors Way KEEP Barnstable, MA 02630 CERT # m REFRIGERATED 508-280-4125 MA-9295-SS n `n ORIGINAL SHIPPER'S CERT. N0. (if other than above): HARVEST ATE: SHIPPING.DATE: y: HARVEST LOCATION: CCB-31 $C22 y TYPE OF SHELLFISH: Hard Clams ( ) Soft Clam ( ) Oysters { "ussels ( ) Quantity of Shellfish: Bushels Pounds—t-4bount Other THIS TAG IS REQUIRED TO BE ATTACHED UNTIL. CONTAINER IS EMPTY OR IS RETAGGED AND THEREAFTER KEPT ON FILE FOR 90 DAYS. TO: RESHIPPER'S DATES RESHIPPED CEi3'I: No. � i - e -- BARNSTAB'LE SEAFAR S'. PERISHABLE � ....98 Governors..Way KEEP Barnstable, MA 02630 CERT. # REFRIGERATED .508-280-4125 MA=9295-SS m ORIGINAL SHIPPER'S CERT. NO. (if other than above): HARVEST DATE: SHIPPING DATE:'%�� r HARVEST LOCATION: CB- SC22 I YPE OF SHELLFISH: Hard Clams ``{ ) Soft Clam.( ) Oysters';(`:Mussels ( ) Quantity of Shellfish: Bushels Pounds �COL nt, Other THIS TAG IS REQUIRED TO Be ATTACHED UNTIL_ COtNTAINER 1S EMPTY OR IS RETAGGED AND THEREAFTER KEPT ON FILE FOR 911'®AYS. TO: RESHIPPER'S DATES RESHIPPED CERT. No. , THIS SIC ROCK OYSTER COMPANY 501 DEPOT STREET, HARWICH, MA 02S45 (774) 405.7951 CERT. NO. MA 10534 SS ORIGINAL SHIPPER (if Zber than above): (Cert No.) -0 - HARVEST DATE: HARVEST LOCATION: TYPE ( )COUNTNECK ( )QUAHOG ( MUSSEL ( )LITTLENECK ( )CHERRYSTONE (OYSTER ( )TOP ECK ( )SOFT SHELL CLAM t 'f o QUANTITY: U Ir THIS TAG IS REQUIRED TO BE ATTACHED UNTIL CONTAINER IS EMPTY' • OR IS RETAGGED AND THEREAFTER KEPT ON FILE FOR 90 DAYS. � SHIP �� TO:' SHIP DATE: PRODUCT F U.S.A. ❑ FARM RAISED SHELLFISH IL® CAUGHT SHELLFISH. cc 1AMERS9WORM YOUR CUSTOMEM" �. "Consuming raw or undercooked meats,poultry,seafood, shellfish or eggs may increase your risk of foodborne illness,especially if you have certain medical conditions." PERISHABLE KEEP REFRIGERATED 3 ........... PRODUCT OF U.S.A. . ® FARM RAISE ELLFiS .. IELLFISH CAUGHT 1SF El WILO : "RE A e:a ERS9 PZORM `L OUR S 1 ON!l RS" -Consuming raw or undercooked meats;poultry,seafood,shelf sh . or.eggs-may increase your risk of foodborne illness,_especially if you have certain medical conditions." • a PERISHA LE .DEEP REFRIGERATES THE BIG ROCK OYSTER COMPANY PERISHABLE KEEP REFRIGERATED ° TAILERS9 '® CUSTOMERS" , "Thoroughly cooking foods of animal,origin such as shellfish redelces the risk of foodbome illness. individuals with certain health conditions I such as liver disease, chronic alcohol abuse, diabetes, cancer, stomach, blood or immune disorders may be at higher risk if these foods are consurned raw or undercooked. Consult your physician or,public health official for further information." j TOWN OF BARNSTABLE V J Date: 07/02/10 DEPARTMENT OF PUBLIC WORKS Permit: 4550 SEWER CONNECTION COMPLIANCE Installer: BlueWater ; Yarmouth , Mass / ConSery ; Plymouth , Mass Property owner: Hyannis Proprty Land Owner ( Penn family ) Property Location: 410 A Main Street Village: Hyannis l Map: 309 Parcel : 221 -- Pipe Length: 45 ft. Pipe Diameter&Material: 4" Cast Iron The work has been done in conformance with the Rules and Regulations of the Department of Public Works Signature : Date: 6-Jul-10 Department of Public Works See Attached Sheet for I� Sketch I 1 ® U � 20oo qe Y E Map& arcel i 309 i 221 410 Main treet Unit H annis M&P 309-218 / Center News and M&P 327-262 420 Main Street White Hen / installed � Puritan Clothing / Brit Beer Co �June 4, 10� 408 Main Stree ldg Hyannis t� / 12 Main Street,sr Hyannis 2000 gal Precast i--���—M ecast grease tank ^o� eo co s �o o� :OOD g¢ ® 8n'a9e D / II f Map& arcei or- 16 fj 5ewe'd _ 6'-5 1/2" . 4'-4" I e 1/`,. 17'-4" -- l OYSTER V s !! STORAGE I p RM 01 s SINK { , o PUMP it I s � o u _ im I PREP M (l� m ® 11 5'—O" 5' 71 —0�, I ' . CORRIDOR I 5" G-1 i,L_ N Im ..-- n;iuzY.T.._u..� y — I I FUNCTION ROOM FUTURE 3; i till OFT HE 1p� ti�P� 'LT DATE:3 00 BARNSTABLE, FEE ye MASS. a lje 1639. rFD MAf a' REC. BY Town of Barnstable1� � � SCHED. Board of Health Office: 508-862-4644 200 Main Street, Hyannis MA 02601 FAX: 508-790-6304 Wayne A.Miller,M.D. Junichi Sawayanagi Paul J.Canniff,D.M.D VARIANCE REQUEST FORM L t�4 LOCATIONProperty Address: C2 LI�� Assessor's Map and Parcel Number: Size of Lot: Wetlands Within 300 Ft. Yes Business Name: ' 'No- — Subdivision Name:1 APPLICANT'S NAME: ? ` � � Phone �C'C� Did the owner of the property authorize you to represent him or her'? Yes , lro�Ct . ) ,— No PROPERTY OWNER'S NAME CONTACT PERSON Name: 3 Name: m� Address: t Address: 7 I y1_, Phone: © - —_ Phone: VARIANCE FROM REGULATION(Lis;Reg.) REASON FOR VARIANCE(lvt y attach if mo e spzce need d)- M:..z NATURE OF WORK: House Addition ❑ k House Renovation ❑ Repair of F,atletd Septic System Checklist (to be completed by office stgff person receiving variance request application) Please submit copies in 4 separate completed sets. Y' `l Four(4)copies of the completed variance request form w - 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 sanita 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 N Applicant understands that the abutters must be notified by certified mail at least ten days prior to meeting date at applicants expen . (for Title V and/or local sewage regulation variances only) Full menu submitted(for grease n ap variance requests only) — Variance request application fee collected(no fee for lifeguard modification renewals,grease trap variance renewals[same owncr`lessce only]; outside dining variance renewals[same owner/leasee only],and variances to repair failed sewage disposal systems building proposed]) [only if no expansion to the Variance request submitted at least 15 days prior to meeting date VARIANCE APPROVED NOT APPROVED Wayne Miller,Chairman REASON FOR DISAPPROVAL i Junichi Sawayana0gi Paul J.Canniff,D.M.D. C:\cache\Temporary Internet Files\OLU.E\VARIREQ.DOC, jolt., wc,l' t�a•�.a �1,,yi,��,�la.�e�Jv�,� 19'4" r frigeratio convection IIIIIIIIIIII t =t ovenLi I ! _I ink I �I refrigeration j (— ._.� �l refrigerati n LJ CD Ii ❑' VVV i s 4 7' 3" e ! —J 12' 0^ 't CA Naked Oyster kitchen 408 Main Street Kitchen floor plan 1. Hand sink with touch less faucet 2. Drain board 3. Pass thru dishwasher low temp Stero 3-m 1 .2 gallons per rack 4. Spray wash sink 5. 3 sink compartments 6. Mop sink 7. Steam table with left stainless steel splash guard 8. Gas grill 9. 10 burner stove with 2 oven 10. Stainless steel table 11. Double stack convection oven 12. Hand sink with touch less faucet 13. Refrigerated salad unit 14. Stand up refrigerator 15. Prep sink 16. Stainless steel table 17. Stainless steel table 18. Refrigerated salad unit 19. Stainless steel table 20. Vent hood over # 8 & #9 (+ 6" on each side) 21. Under #8 under counter refrigeration ' 22. Under #4 Big dipper grease removing device T: Trash container location Kitchen finish schedule Kitchen floor: seamless sealed concrete Cooking line: Stainless steel wall Prep, dishwashing area : Epoxy white paint Ceiling: Epoxy white paint Lighting: (6) 6` Fluorescent lights with shield In kitchen: (2) stainless steel hand sinks: with touch less faucets,( 2) mounted soap dispensers. (2) mounted towel dispensers Low temp dishwasher with visual device. Test strips & log book located on shelf over hand sink #1 Sanitizer used: Bleach Hanger provide for mop next to mop sink see location (M) Chemicals stored under the dishwasher. Finish schedule for bar: Floor: seamless sealed concrete Ceiling: painted sheetrock Finish schedule for dry food storage (lower level): Floor: seamless sealed concrete Ceiling: painted sheetrock (white) Shelving: Wire Shelving electroplated nickel chrome (1)stainless steel hand sink: with touch less faucets, mounted soap dispensers, mounted towel dispensers Finish schedule for chemical storage ( Lower level) Floor: seamless sealed concrete Ceiling: painted sheetrock (white) Shelving: Wire Shelving electroplated nickel chrome Finish schedule for walkin cooler ( Lower Level) Walls: 4" polyurethane insulated. panels with 26 gauge stucco galvalume finish. Floor: seamless sealed concrete Shelving: Wire Shelving electroplated nickel chrome Finish schedule for bathrooms: Main Floor: (2) ADA compliant bathrooms Floor: Poured sealed concrete Wall: epoxy painted wall & glazed surface 2 hand sinks with touchless faucets,( 2) mounted soap dispensers. (2) mounted towel dispensers , Lower Floor: (2) employee bathrooms 1 5 Floor: Poured sealed concrete Wall- epoxy painted wall 2 hand sinks with touchless faucets,( 2) mounted soap dispensers. (2) mounted towel dispensers Maintenance Vent hood cleaning: Integrity Industrial cleaning 508 309 9180 Dishwasher- Suburban supply 617 799 68 85 Sanitory disposal: Workplace essential 888 537 4747 Rubbish pick up: Waste management Refrigeration: Robert Fitzpatrick Grease removal: Blue Water Servsafe • Julien Swanson • Florence Lowell • Stephen Skelton Green innitiative: a smaller footprint. • Energy efficent dishwasher 1 .2gallon per rack • Big Dipper.- the recovered grease & oils are substantially water- free and are suitable for recycling by local rendering and/or biodiesel companies • Touchless faucets • Cork flooring • Cane chairs (front dining & outdoor) • Biodegradable cleaning products • Glass recycle • Cardboard recycle • Low energy light bulbs • We buy local: CapeAbilities, Cape Cod Organic Farm, Barnstable seafarm, E&T farm, Salty Lou. • We buy organic & biodynamic. • Sustainable- Naked Oyster Seafarm • 2009 Local Hero (Edible Cape Cod) l {. i ` I [- C 1 4 t F 1 1 r x it i : ! t m TT _ 7 1'7 - .. --- ,� ' d ,y,A F i D' r y Y t F 1 � t , I ; � t s F. r i . _• rr�- r l r' I BRC COOLERS II � NEW WOOD PATIO OOOk - UNIT(REAfl ENTRANCE) nn0 BAR RELOCATED(18)PEOPLE H O O. RAMP I:IO { MEN WONFN- VQK��IJ el IM'—.IL—_II IUI _ C SEATING(24)PE�PLE SEATNG(Ja)PEOPLE Ii'-I' . f 1 4> ( KITCHEN (UYWT Oy OWNER) fffil DRINK RAIL DESSERT DISPLAY WAIT STA Efft SEATING FOR 76 PEOPLE (PLUS(6) IF TABLES IN LIEU OF DRINK RAIL) ' - z Any I 0 .. IN IN STORAGE I' we_ R q� WK w • 00" a' tur IPA A"M w r h 1 BA,4EMEXT PLAN i !-o uj / of n , �-2 ��,�l ,. c (rIV2r XN010:ro n:;n rri^,rrnv,. ,i(9) sn,.r) :,r<roa.r si. rroe 1 - - - - --- -- - ._. - -- •.n,.,foU nai voor.m�vn rq � lU s e 5 44 +Q-ab 16 ++ � 9014 Owners Florence & David Lowell naked O u c n� Chef: Julien Swanson Bistro&Raw Bar entree ��., petit bistro menu oven roasted cornish hen 111111 all natural hen roasted to order, grilled salmon glazed with ai nantucket bourbon reduction served with a gratin of twice baked potatoes, sauteed asparagus & a flart)bread pizza bourbon glazed salmon filet grilled & pesto shrimp.- served with haricot vert & a sauteed of herbed au jus. 26 - with grilled wild shrimp, vermont apples & peewee potatoes. 28 ! spinach&tomatoes 16 fire kissed 12 oz sirloin strip 'iu1� guinness shortribs 12oz beef sirloin strip grilled.on.. three boneless beef shortribs, an open fire served with herbed lei lb flamed kissed braised in guinness beer with kobe burger on a steak potatoes, sauteed rapini aromatic vegetables & demi glace. brioche bun with cottage & a st. michelle red wine . served with mashed potatoes & reduction. 29 fries & a ny choice of seasonal vegetable. 26 •. caramelized onions petite portion 18 add grilled lobster tail 16 ; great hill!blue cheese vermont goat cheese f` apple smoked _'.r w ,4 vermont cheddar 16 add lobstermeat: 6 naked oyster specialties : fduck& dumplings 19 duck confit served with ;homemade potato seared day boat scallops i�o, AI'fi 1 dumplings served with a t sauteed thai shrimp . cabernet sauvignon native dayboat sea scallops, p :reduction &garden pan seared with baby spinach & jumbo wild gulf shrimp g Toasted tomatoes in a chive beurre sauteed in sesame oil with bok choy, ;vegetables blanc sauce served with quinoa. 27 snow peas & cashews in a spicy petite portion 19 peanut sauce. little neck pan roast served over to mein. 25 over parpadelle 17 `MQ1, cognac flambee of native lobster IIIII sides 6 pan seared hard shell lobster served ._�. lazy man style with pee wee potatoes, haddock&lobster in Ihi' twice baked potatoes braised farm greens in a buttery cognac champagne beurre Blanc sauce. 32 pan roasted haddock filet served daily selection of local farm with fresh vegetables &: fresh vegetables the naked puttanesca" lobster meat tossed in a champagne beurre blanc over fin erlin grilled asparagus with jumbo wild gulf shrimp, native g g drizzle of garlic aioli scallops &barnstable little necks potatoes. 32 pan roasted in a homemade sauteed baby spinach with puttanesca sauce served over roasted tomato fresh parpadelle. 25 petite portion 16 , r Warning.There is a risk associated with consuming raw' 18% gratuity added for party of six I seafood. If you have a chronic illness of the liver,stolriach,or blood or have an immune disorder,you are at great,risk of OT T110Te 4 serious illness from raw shellfish and should eat shellfish fully cooked.If unsure of your risk,consult a physician. aa�9, gluten free i oq naked lep Bistro&Raw Bar salads appetizers classic caesar grilled thai shrimp crisp romaine hearts, tossed with our own four jumbo shrimp marinated in a caesar dressing. served with homemade spicy peanut sauce accompanied by croutons & pecorino cheese. 7 braised bok choy& ginger. 14 cheese platter naked oyster house salad gill marion great hill blue cheese, Cape Abilities field greens tossed in balsamic vermont goat cheese, vermont vinaigrette, accompanied with tomatoes, cheddar& gruyere, served with cucumber & great hill blue cheese. 9 fresh fruits, pecans & homemade jam. 15 baby spinach salad "Bill, tossed with cranberry vinaigrette & topped kobe beef sizzling fajitas. 15 with glazed pecans, sun dried cranberries & grilled kobe flank served with goat cheese. 8 grilled red onions, bell pepper garnished with flour tortilla chips chilled seafood tower a�� & lime cream sauce. drizzled with four littlenecks, four oysters, four chilled jumbo cilantro oil on a sizzling platter. shrimp, tuna sashimi& a chilled lobster tail. 43 served with Veuve Clicquot Champagne brut 105 bbq beef slider tender beef with smoked bbq sauce topped with sweet caramelized onions served on a grilled roll. 4 Add to your salad:,aliil t grilled lobster tail 16 Wasabi Chicken wing oven roasted chicken wings glazed , pepper crusted ahi tuna 9 grilled thai shrimp 8 with wasabi, ginger with a drizzle of sweet soy. 8 fried barnstable oysters 8 kobe flank steak I I i��1 grilled chicken 5 blackened scallops 7 Maki & sashimi of tuna 11," seared black pepper crusted sushi grilled salmon 10 grade #1 tuna, thinly slice & spicy tuna roll. 15 Dinner size 25 soups stuffed barnstable quahog baked french onion soup gratinee quahog from our own shellfish slow cooked caramelized onions, sauvignon blanc & farm stuffed with chorizo and fresh thyme. baked with the "naked oyster" cheese aromatic herbs. 4 blend & croutons. 8 beef carpaccio `!ill,' oyster stew `�ii,1k shavings of raw beef filet with half dozen naked oyster shellfish farm mixed field greens, pickled onions, oysters simmered in sherry; with capers, roasted garlic aioli & heavy cream & a touch of shallots. 12 parmesan. 12 new england clam chowder baked clams.casino home made with local clams & fresh thyme. six chatham littleneck clams cup 4 bowl 6'' ' stuffed with chopped peppers, shallots, breadcrumbs & topped with bacon. 10 I McKean, Thomas From: Saad Dale Sent: Monday, April 12, 2010 10:58 AM To: McKean, Thomas Subject: FW: Grease Trap Variance 410 Main Street Hyannis -----Original Message----- From: Anderson, Dave Sent: Monday, April 12, 2010 10:45 AM To: Burgmann, Bob Cc: Doyle, Peter; Saad, Dale Subject: RE: Grease Trap Variance 410 Main Street Hyannis Several weeks ago, I rec'd a call from a consultant eng asking about installing a grease trap for an address along Main street, that didn't currently have one. He was circumspect about the details, for fear of giving away to much proprietary info. I'm thinking this might be the place he was asking about. He asked about piping out the rear to a GT and then piping back in to the basement to connect to any existing sewer plumbing. I said that, based on the vague info he was offering, this might be possible. Looking at the situation at out Puritan Clothing, I don't see why this wouldn't be possible. I don't see why they would need a variance. Another option would be to tie-in the GT out to North Street. The sewer main on North is about 10 ft deep. It's a 250 ft run from the rear of the bldg and through the parking lot, but it can be done. Again, they shouldn't need a variance from the requirement. DJA Message-----Original ----- From: Burgmann, Bob Sent: Friday, April 09, 2010 4 : 16 PM To: McKean, Thomas Cc: Doyle, Peter; Ells, Mark; Saad, Dale; Anderson, Dave Subject: Grease Trap Variance 410 Main Street Hyannis Tom, I am aware that there is an item on the Board's agenda for April 13, 2010 regarding a grease trap variance for 410 Main Street, Hyannis. That property is connected to municipal sewer. I would appreciate it if the Board would not act on the variance request until there has been a discussion with DPW regarding the impact that the granting of a variance will have on our wastewater collection and treatment system. j Thank you, Bob Burgmann Robert A. Burgmann, P. E. Town Engineer 230 South Street Hyannis, MA 02601 508-862-4070 508-862-4711 fax 1 l Page 1 of 1 McKenzie, Marybeth From: Schlegel, Frank Sent: Wednesday, June 09, 2010 3:08 PM To: Barrows, Debi Cc: HeathDeptMailbox Subject: 410 Main St. (Hyannis) Naked Oyster Map/parcel Hi Debi, Dave Anderson, the DPW Sewer Inspector informed me that there is a problem with the Map/Parcel for the Naked Oyster. I checked it in the field with a site plan and I agree. I had this listed as 410 for Map 327 Parcel 262 when in fact it should be Map 309 Parcel 221. Dave also informed me that the Solstice Day Spa is in the basement so the Naked Oyster is now#410 'A" Main Street and the Solstice Day Spa is# 410 "B" Main Street and this is all on Map 309 Parcel 221 in conjunction with The British Beer Company which is#412 Main Street. So, the following is correct: Map 309 Parcel 221: #412 Main Street= The British Beer Company #410 A Main Street=The Naked Oyster(Multiple address) #410 B Main Street=The Solstice Day Spa (Multiple address) All of this was the result of the contractor informing me they were in the Cricket Shop section of Puritans. Come to find out, the Cricket Shop was on Map 309 Parcel 221 and not Map 327 Parcel 262. 1 updated the database and it should show up tomorrow morning in your database. You may want to update any hard copies you may have in file. Sorry for the inconvenience. I'm glad David found this error. Thanx, Frank 6/10/2010 Application Fee: $1.00.00 plus Pe* Fee- $250.00 or $200.00 - $285 for 4V ere-kets Name of Business: ULU DATE Address: Owner: # Seats and Standing Capacity: Indoors: Outdoors: RESTAURANTS FOR STAFF USE Approved Denied. :Menu Floor-Plans- Received, Staff Meeting Review Date: fib 1 0 VAppli_cation fo—imp-) --- In-ground Grease Trap or GRD with a variance. p vtbm� oke, cvt - 1J Sewage Upgraded or Town own Sewer Water Supply- Approved Source, if well, annual testing& licensed Operator Handwash.Sinks-location, number, design and si. 1is le,�'tr,4tZ ✓i Touchless fixtures -C :✓ Three Compartment .Sink and dishwasher (high or. 1. w tern .) isual or audible device. Test strips, Log Book - Low salutizer - Type o anitizer: oats, Iodine, or Bleach? (Show storage Location on. Plan) Mop Sink Mops to be hung properly and dried «^ Frozen:Dessert Machine (:Daisy) Yes No Drain Boards air dry utensils and equipment .- GSk vie -?W_ 6(eu t 0 aJ c Ae t` I Ventilation.Systems for Hoods (Gleaning contract) Number of Balbracqns Proposed: 1. 42 o s .Fixtures 2. Ventilation Systems 3. Self-closing door(it_located oti.'the kitchen) 4. Soap Dispensers—Mounted 5. Paper Towels---Mounted 6. Handwashing Sign 7.. Women's Room— • Covered trash bin.or sanitary napkin dispenser Floors, Walls, Ceilings (Smooth easily cleanable surfaces) FINISH SCHEDULE SEE ADDENDUM ATTACHED :Lighting Sufficient/lighting shielded Relb.se containers Covered (sufficient number and size, durable easily cleaned, insect & rodent resistant) .Dumpster impervious ground and blocked from public view. Touchless sensor-operated faucets at restroom sinks. Touchless sensor-operate f u ets in handwash sinks in.food preparation areas. Dry storage room location shown.on floor plan / V Lockers for employees in designated area. :Poisonous or Toxic Materials (storage located.marked on plan, labeled containers) L� Cut Sheets (for. al] .food equipment) Screens for Windows and Doors • Plan approval shall be granted or denied within 30 days. • This list is not inclusive of all Federal, State and Local requirements Revised 04/17/2007 n:wpfiles/Reskitl0.doc cc Owners Florence & David Lowell naked Chef: Julien Swanson o1ster en tree petit bistro menu r s oven roasted cornish hen''liii ���'° all natural hen roasted to order, ; grilled salmon glazed with a 6lii'' nantucket bourbon reduction served with a gratin of twice baked potatoes, sauteed asparagus & a ' flan bread pizza s bourbon glazed salmon filet grilled & herbed jut. 26 pesto shrimp served with haricot vert& a sauteed of with grilled wild shrimp, vermont apples &peewee potatoes. 28 spinach&tomatoes 16 fire kissed 12 oz sirloin strip 11i,,' guinness shortribs 12oz beef sirloin strip grilled on three boneless beef shortribs, 1/z lb flamed kissed an open fire served with herbed braised in guinness beer with kobe burger on a aromatic vegetables & demi glace. steak potatoes, sauteed rapini brioche bun with cottage & a st. michelle red wine fries &an choice of served with mashed potatoes & reduction. 29 y seasonal vegetable. 26 caramelized onions add grilled lobster tail 16 great hill blue cheese petite portion 18 vermont goat cheese y I. apple smoked ems✓ ���� vermont cheddar 16 add lobster meat: 6 naked oyster specialties duck& dumplings 19 duck confit served with homemade potato dumplings served a seared day boat scallopsi sauteed thai shrimp cabernet sauvignon native dayboat sea scallops, reduction &garden pan seared with baby spinach& jumbo wild gulf shrimp roasted tomatoes in a chive beurre sauteed in sesame oil with bok Choy, vegetables Blanc sauce served with quinoa. 27 snow peas & cashews in a spicy little neck pan roast petite portion 19 peanut sauce. over parpadelle 17. served over to mein. 25 cognac flambee of native lobster sides 6 pan seared hard shell lobster served .fir, lazy man style with pee wee potatoes, haddock&lobster in '"1 twice baked potatoes braised farm greens in a buttery cognac champagne beurre blanc sauce. 32 pan roasted haddock filet served daily selection of local farm with fresh vegetables & fresh vegetables "the naked puttanesca" lobster meat tossed in a champagne jumbo wild gulf shrimp, native beurre Blanc over fingerling grilled asparagus with drizzle of garlic aioli scallops &barnstable little necks potatoes. 32 pan roasted in a home made sauteed baby spinach with puttanesca sauce served over , roasted tomato fresh parpadelle. 25 pe ' ion Warning. There is a risk associated with consuming raw seafood. If you have a chronic illness of the liver, stomach, or blood or have an 18% gratuity added for party of six immune disorder, you are at greater risk of serious illness from raw shellfish and should eat shellfish or more fully cooked. If unsure of your risk, consult a hysician. 1 gluten free L from the raw bar we are featuring the oysters from our own seafarm, little neck from barnstable seafarm &deep water hard shell lobsters. eight littlenecks with cocktail sauce. 10 four jumbo gulf shrimp cocktail with cocktail sauce. 13 chilled lobster tail cocktail 20 tail of a one pounder served with cocktail sauce. chilled one pound whole lobster 23 whole one pounder served with cocktail sauce. six naked oysters the half shell with cocktail sauce. 12 six oysters moscow with sour cream and caviar. 14 six oishi oysters with ginger vinegar&wasabi oil 13 oyster shooter 2.5 add absolut peppar vodka. 1.5 chilled seafood tower 43 four littlenecks, four oysters, four chilled jumbo shrimp, tuna sashimi&a chilled lobster tail. served with Veuve Clicquot Champagne brut 105 naked oyster raw bar sampler:three littlenecks, three naked oysters, three jumbo shrimp. 19 by the piece: oyster 2 littleneck 1.25 jumbo u-12 shrimp 3.25 dressed oysters oysters rockefeller 14 six baked on the half shell with a topping of spinach, parmesan cheese, pernod&bacon. oysters pesto 14 six baked on the half shell with a fresh basil pesto. barbecued bleu oysters: Six baked with a barbecue sauce, caramelized vidalia onions, great hill blue cheese&bacon. oysters pomodori 14 six baked on the half shell,with a topping of roasted red tomatoes,basil&perccorino cheese. oysters casino 14 six baked on the half shell with our own casino topping. oysters bienville 14 six baked on the half shell with a topping of mushrooms, applewood smoked bacon, onions, shrimp&heavy cream. baked oyster sampler 14 one of each of our dressed oysters. Warning:There is a risk associated with consuming raw seafood. If you have a chronic illness of the liver,stomach, or blood or have an immune disorder,you are at greater risk of serious illness from raw shellfish and should eat shellfish fully cooked. If unsure of your risk,consult a physician. �'�` l i' ✓!� [} �� � � --- �� � w , . _ �� ._ _ ����- ". ....�� �� �, y ., �._ �; tF _ .._ � k ° e � --� ,: ;. .. _ . _ _._ f A A �� �: y -.,...t3�� _ I "'� , ,, `.. �,, -� ....�. - .. , �:: ,. �, a z� w�r 4 . `R .wt: .�.. .���.. L 1 9 f M 40e - r r Alt yaq ~� ... Yi f ' k 4 v ?� z C L a t .Yk. '�•ti 4 <:7k r Y s .� ,.,.: ,r�' �.� .. -- 'I-. ,� .. A., �� .� �� yl'� .. '. �, 1 � _ 4 f n`� '�I c / t. ti , �. �. 4 M �.:.�_ g o c ti._ � p J ;w�. .� ��� � � +�� _[ �`: .. _- ri_ �'� ��� �� I V. 1 • ;� _ •�, ,., ,� �� pal r 1 (ova NNuu) o n;n rn sitext Al s(Il.t) i,io]d 3r >iot �nuv1; v - L:_. .... .. -- AT-ITI ll.xl 1 l 1 ]«1 iL1Do IEF (�-�1 r:: !�, r ) _ n _- _ b( I-1 ��t . ------- tea _ BBC COOLERS II j NEW Y.�]W PARO DOpi UNIT(REAR ENTRPNCE) BAR RELOCATED(16)PEOPLE N IF t RANP f:10 O O l0 .. MEN YWNFN SEARNO(24)PEOPLE �II�DNG(34)PEOPLE 'LLf I�-�)I II T•_.• 13_I• - - _ KIT EN (LAYOUT 4y O-E(i) > 11 GRINK RAR DESSERT DISPLAY -T STA -_-_ SEATING FOR 76 PEOPLE (PLUS(6) IF TABLES IN LIEU OF DRINK RAIL) "-O• (3� � u«n►�. 5 i hk Lo�.�-don Naked Oyster kitchen 408 Main Street Kitchen floor plan 1 . Hand sink with touch less faucet 2. Drain board 3. Pass thru dishwasher low temp Stero 3-m 1 .2 gallons per rack 4. Spray wash sink 5. 3 sink compartments 6. Mop sink 7. Steam table with left stainless steel splash guard 8. Gas grill 9. 10 burner stove with 2 oven 10. Stainless steel table 11. Double stack convection oven 12. Hand sink with touch less faucet 13. Refrigerated salad unit 14. Stand up refrigerator 15. Prep sink 16. Stainless steel table 17. Stainless steel table 18. Refrigerated salad unit 19. Stainless steel table y. 20. Vent hood over# 8 & #9 (+ 6" on each side) 21. Under #8 under counter refrigeration 22. Under #4 Big dipper grease removing device T: Trash container location Kitchen finish schedule Kitchen floor: seamless sealed concrete �L Cooking line: Stainless steel wall, Ft ---�7-Prep, dishwashing area : t � � �"`✓ Ceiling: Epoxy white paint Lighting: (6) 6` Fluorescent lights with shield to G e� ��� �✓ (I'(n. e1-� t Floor: Poured sealed concrete Wall: epoxy painted wall 2 hand sinks with touchless faucets,( 2) mounted soap dispensers. (2) mounted towel dispensers Maintenance Vent hood cleaning: Integrity Industrial cleaning 508 309 9180 .. Dishwasher: Suburban supply 617 799 68 85 Sanitory disposal: Workplace essential 888 537 4747 Rubbish pick up: Waste management Refrigeration: Robert Fitzpatrick Grease removal: Blue Water Servsafe • Julien Swanson • Florence Lowell • Stephen Skelton Green innitiative: a smaller footprint. • Energy efficent dishwasher 1.2gallon per rack • Big Dipper: the recovered grease & oils are substantially water- free and are suitable for recycling by local rendering and/or biodiesel companies • Touchless faucets • Cork flooring • Cane chairs (front dining & outdoor) • Biodegradable cleaning products • Glass recycle • Cardboard recycle • Low energy light bulbs • We buy local: CapeAbilities, Cape Cod Organic Farm, Barnstable seafarm, E&T farm, Salty Lou. • We buy organic & biodynamic. • Sustainable: Naked Oyster Seafarm • 2009 Local Hero (Edible Cape Cod) In kitchen: (2) stainless steel hand sinks: with touch less faucets,( 2) mounted soap. dispensers. (2) mounted towel dispensers Low temp dishwasher with visual device. — - �(°�''`'� Test strips & log book located on shelf over hand sink #1 Sanitizer used: Bleach Hanger provide for mop next to mop sink see location (M) Chemicals stored under the dishwasher. Finish schedule for bar: Floor: seamless sealed concrete Ceiling: painted sheetrock Finish schedule for dry food storage (lower level): Floor: seamless sealed concrete Ceiling: painted sheetrock (white) Shelving: Wire Shelving electroplated nickel chrome (1)stainless steel hand sink: with touch less faucets, mounted soap dispensers, mounted towel dispensers Finish schedule for chemical storage ( Lower level) Floor: seamless sealed concrete Ceiling: painted sheetrock (white) Shelving: Wire Shelving electroplated nickel chrome Finish schedule for walkin cooler ( Lower Level) Walls: 4" polyurethane insulated panels with 26 gauge stucco galvalume finish. Floor: seamless sealed concrete Shelving: Wire Shelving electroplated nickel chrome Finish schedule for bathrooms: Main Floor: (2) ADA compliant bathrooms Floor: Poured sealed concrete Wall: epoxy painted wall & glazed surface 2 hand sinks with touchless faucets,( 2) mounted soap dispensers. (2) mounted towel dispensers Lower Floor: (2) employee bathrooms 3 1 - MIN. TO WALL S./2 RECOM. CLEAR. 10 4.1 5 1/4 12 K t I 25 I �^ fi TANK t/2 ( E5 TABLE LIP O.A. CLEAR. 1 1/2 25 1/0TANK 29 1/2 TABLE LIP 7 . CHEMICA DIJPENSER OVER HOOD OVER24 7/8H20D OPTION RAISED A AN DOORS IN 24 3/4 RAISED POSITION 1'7 ICI - _EM 3 50��B ELEC. BOX K.O.MIN. CLEAR. NOMINAL 1/2 MACHINE ' , .-.O - WATER MEIOHT 1 4 SUPPLY 1 2 1/16 20 3/4 MULLION (TYP.) 20 3/4 2 REAR DISHRACK // 17 MULLION TABLE HEIGHT 7S OUI ES CLEAR Tdp$u 2 1/4 S1S MACHI 3/4 34f1 -0 DRAIN 1 - ADJUSTABLE FEET (TYP) 5 2 25 7/8 25 7/A CLEAR. SC--20--1 A DM 2- NPT (M) DRAIN, MACHINE WASTE: CONNECT TO EITHER ENO WM 3/4" NPT (F) WATER SUPPLY: 14WF. d 20 PSI FLOW PRESSURE FINAL RINSE CONSUMPTION = 98 GPH. E M ELEC. RED. ONE (3) WIRE 113V.-1PH.-6OHZ. SIZED FOR: 1. PUMP MOTOR - - - - - J./imp CONTACT FACTORY FOR 5ONZ. APPLICATIONS The Stero Company 3200 LokeVIII&Hwy„Petaluma,CA 94954.5675 I TEL A(707)762-0071 TELE•FAX 0(707)762-6036 \ - / ; ! Tall FPa(800)762.76M Rev,5/97 Z /Z LOZb6VVTSL azaans NVa?IOMS WV L5:60 OTOZ'TT'A'eN SC-25-1&311 SERIES Thv Single Ruck, Self- Cleaning Enemy Saver. Low Energy and Low Water Consumption Save on Operating Expenses RF 4 a140 degree wash and final rinse with additives eliminate the need for a booster heater. ` aElimination of booster heater and no tank heat requircmenC equal a 20 KW savings. ■Two gallon tank capacity greatly reduces water coilsurllption. Efficient and Powerful Cleaning Action aWashes and rinses in only 90 seconds. ■Prod uces 37 racks of clean ware an hour using only 63 gallons of water. aRcvolving upper and lower Standard Safety Features !'hia rnuchinn cnn nr cndrrrd at 11 s wash arms arms distribute 40 ■Door safety switches will not single phase 13 amps. gallons of recirculated wash allow the machine to run and rinse water over the wan unless the door k fully closed, every minute. Maintenance And Monitoring ■Wash and rinse cycles can be Mode Easy extended for heavy loads, ■Top mounted mechanical Self Cleaning Flush System controls and temperature Saves Time gauge allow for easy ■Food soil is flushed into a operation. built-in drain sump after each Standard Equipment wash cycle, Engineered for the End User ■Clean rinse water is retained aTypc 304, 18-8, 44 finish for the following wash cycle. stainless steel construction. nEasy to remove screen filters ■Stainless steel frame Icgs, and recirculated water, feet. aBuilt-in sump collects all waste a3/4 HP., 3450 RPM,drip- for quick and easy cleaning, proof motor has overload Compact and Flexible protection. Design aComplete internal plumbing ■Fits in a 25 inch spac:c:, and wiring. ■Machine can be converted to a Available Options corner model quickly and aAutomatic start when door is easily. Closed, ■Stainless steel front panel, aPressure regulating valve. ■Pressure switch fill control, The Stero Company 3200 Lakeville Highway■Petaluma, CA 94954-5675 fff Toll Free 800-762-7600 Z /T "aDVd LOZV67VTBL azaafIS 1QKf32ifMIS WV L5:60 OTOZ'TT*A'2W p EQUIPMENT SCHEDULE P ELEC GAS CW HW DRAIN REMARKS 1 HAND SINK w WRIST ACTION HANDLES X X X 2 DRAIN BOARD 3 DISHWASHER X X X X 4 SPRAY WASH SINK X X X 5 3 COMPARTMENT SINK X X X 6 MOP SINK & CLOSET X X X 7 STEAM TABLE X 8 GAS GRILLE X 9 10 BURNER STOVE with 2 OVENS X 10 STAINLESS STEEL TABLE 11 CONVECTION OVEN X X 12 HAND SINK w WRIST ACTION HANDLES X X X 13 REFRIGERATED SALAD UNIT X 14 STAND UP REFRIGERATOR X 15 PREP SINK X X X 161 STAINLESS STEEL TABLE 171 STAINLESS STEEL TABLE t 18 EFR GERATED SALAD UNIT X 1 STAINLESS STEEL TABLE 20 VENT HOOD X NOTES 1 & 2 2 UNDER COUNTED " ATION X TRASH RECEPTACLE # 23 CAPPACHINO MACHINE X X 24 ICE COMPARTMENT X 25 WASH SINK X X X 26 DISHWASHER X X X X 27 REFRIGERATOR X 28 REFRIGERATOR X 29 OYSTER COMPARTMENT X 30 ICE COMPARTMENT X # 31 SYRUP PUMP X 32 SINK UNIT X X X 33 REFRIGERATOR X 34 REFRIGERATOR X 35 HAND SINK w WRIST ACTION HANDLES X X X 36 DESSERT UNIT X 37 HAND SINK X X X 38 SINK wl DRAIN BOARD X X X 39 ICE MACHINE X X X 40 ICE MACHINE X X X 41 REFRIGERATOR X 42 BEER COMPRESSOR X 431 FREEZER X 441 SYRUP RACK NOTES: 1. DUCT TO HIGH ROOF AND CONNECT TO EXHAUST FAN 2. RELOCATE AND REINSTALL FIRE SUPPRESSION SYSTEM 3. POS POINT OF SALE REGISTERS PROVIDE POWER (3) LOCATIONS 'I 000 � COATS Fos T EE::- awe" 0 t6C161 s °ob° rl — LOO O �� 0§0 0§ Q® IS System 'Operation Internal Strainer (IS) System Operation Wiper Blade Timer/Motor/Electrical Enclosure Assembly Skimming Wheel Grease Skimmed Off Top Assembly and Emptied Through Grease Outlet ..........I....................LF" Internal Gas Trap rF INLET \L OUTLET Effluent Flow I O Clean Water Flow Internal Solids Strainer Basket Grease Floats to the Surface Heating � � Element Outlet Baffle Clean Water Flows Under Baffle and Exits Outlet During system operation, Big Dipper IS systems utilize two processes. The first is the separation process, where free-floating grease and oils separate from the kitchen flow. This occurs continuously as drain water passes through the system. The second is the self-cleaning process, which is controlled automatically by a timer. This timer operates the system's motor/skimming wheel assembly at a preset time to assure the most efficient operation. The Separation Process As drain water containing free-floating grease and oils enters the Big Dipper system, the lighter fats and oils im- mediately separate,rise to the top and remain trapped in the retention area of the tank. The heavier clean water portion of the flow is allowed to exit under the outlet baffle and is discharged into the drain lines. The internal solids strainer basket collects food scraps and other incidental.solids that may be present in the drain water. The top lid has a removable section over the internal strainer basket that allows easy access for the removal and emptying of the solids strainer. The Self-Cleaning Process At a preset time of day, determined by the timer settings, the self-cleaning process is started. An internal heater heats the unit to a temperature of 115-130°F(46-54°C) . This ensures that all fats and oils are liquefied before being removed from the retention area of the tank. When the timer reaches an"on"position,the motor rotates the skimming wheel. This wheel is made of a special type of material which causes grease and oils to adhere to it. A wiper blade assembly removes the grease and oils from the wheel. The skimmed grease and oils are collected in the collection container supplied with the Big Dipper. 02007 Thermaco, Inc.All rights reserved - Patented/Patents Pending - Specifications subject to change without notice 2/07 646 Greensboro St. •Asheboro, N. C. 27204-2548- Phone(336)629-4651 -North America: (800)633-4204 1 E-mail:info@thermaco.com -Online:www.big-dipper.com ® Big Dipper° IS Point Source Automatic lC�lJl`?�O Grease Removal Systems W-200-IS Specifications INSTALLATION INFORMATION DO . . . Allow minimum of 14"clearance from Suggested Minimum Footprint Dimensions top of tank for removal of unit lid. READ instruction manual included with system before doing anything. 4 22.5" Install unit allowing for the minimum ------ 6" 6)' ,P clearances shown. 8.75" Make sure the height above the Internal Strainer Access Cover is enough to remove the strainer. ------------- INLET OUTLET Make piping connections with rubber 8.75" "No Hub"connectors(provided). Keep outlet piping as straight as pos- _----- sible. Use only"sweep"connections. 0 6.511 Install vent on outlet piping. --_-_- Fill the tank with water before GC-7 GREASE energizing the power to the motor 4.5" COLLECTOR and heater. Set Programmable Time Controllerfor proper operating times. DON'T . . NOTE: Drawing for reference only. Equip- ' Install"P"trap on outlet connection Reduce pipe size on outlet piping. ment must be installed in compliance,with of tank. (Note:the unit already has all applicable laws, regulations and codes, an internal gas trap). including plumbing codes.Installation should be performed by a qualified plumber. Job Specification: Grease and oils separator(s) shall be Thermaco Big Dipper automatic grease/oil recovery system(s) as manufac- tured by Thermaco, Inc.,Asheboro, North Carolina as noted on plans. Separator Specifications: Furnish and install_Thermaco Big Dipper Model No. W-200-IS, bright finish type 304 stainless steel exterior, rotationally molded polyethylene interior automatic self-cleaning grease and oil recovery separator(s)for floor mounted or partially recessed installation, rated at 20 gallons per minute peak flow,40 pounds of grease capacity and includ- ing as an integral part of the unit, 1 rotating gear hydrophobic wheel assembly for automatic grease/oil removal, an integral flow control device, self-regulating enclosed electric immersion heater, a vessel vent, an integral gas trap, an integral programmable 24-hour multi-event time control,,a field reversible motor location, a field reversible grease/oil sump outlet, quick release stainless steel lid clamps;a gasketted and fully removable 304 stainless steel lid, a lift-out strainer basket access, an internal stainless steel strainer basket for collection of coarse solids, and a separate grease and oils collection container. Electric assembly shall 66 tested to comply with pertinent sections of the Standards for Safety ANSI/UL 73 and/or ANSI/UL 1004. Electric motor equipped with overload protection.Two (2) no-hub connectors for plumbing connection provided. ©2007 Thermaco, Inc. -All rights reserved-Patented/Patents Pending-Specifications subject to change without notice 2 646 Greensboro St. -Asheboro, N.C.27204-2548-Phone(336)629-4651 -North America:(800)633-4204 10/07 E-mail:info@thermaco.com -Online:www.big-dipper.com e Big Dipper* IS Point Source Automatic Grease Removal Systems W-200-IS Specifications NCLOSU U RE ER E 14"CLEARANCE FROM ENCLO � 23.375" --► TOP OF TANK REQUIRED FOR STRAINER BASKET& LID REMOVAL --------------- PROP RLY DISPOSE OF , cowl S DAILY INLET OUTLET 0 _ _,IF GC-7 ILo -ea GREASE °LD --) 20" _;qt COLLECTOR 14.75" -3at 8 QUART 8.75" 10.5" =;DI CAPACITY u= 10.5" 2"PIPE INLET/OUTLET 17.5" --► 22.5" - —r END VIEW SIDE VIEW 25.5" FEATURES: • Fully automatic self cleaning cycle. Removes collected grease&oils from tank without any operator assistance. Comes complete with 24-hour timer and Grease Collector. INLET OUTLET •Constructed of corrosion resistant materials suitable for 23.375" installation in virtually any location. Attractive sanitary Stainless Steel exterior. • Integrated Motor/Grease Outlet/Heater/Lid enables a fast, do-it-yourself unit operation reversal. • Compact footprint. •Two(2) No-Hub Connectors provided. TOP VIEW CplTECHNICAL DATA Cus Materials: Exterior:304 Stainless Steel, Bright Finish N Interior: Rotationally Molded Polyethylene C S Electrical: 115 VAC, 60 Hz, 520 Watts(4.5 Amps) ]�l Maximum Inlet Flow Rate: 20 GPM Number of Skimming Wheels: 1 ,. Skimming Rate: 20 Pounds Per Hour Grease Retention Capacity: 40+ Pounds CERTIF'E� Internal Solids Strainer Capacity: 1.85 Gallons ©2007 Thermaco, Inc. •All rights reserved •Patented/Patents Pending •Specifications subject to change without notice io/o7 646 Greensboro St. •Asheboro, N. C.27204-2548•Phone(336)629-4651 •North America:(800)633-4204 1 E-mail:info@thermaco.com •Online:www.big-dipper.com 'Thermaco® AM ' Product Listings Thermaco products are widely accepted and approved for use throughout the na- tion. If local code approval is required in your area,please contact us. Our products may already be approved. If not, we will request approval in your area so that you can also benefit from Thermaco products! 31 Conforms to ASME Stand ards* C S ASI,IIE All2.14.3 0) ASME All2.14.4 ® Conforms To Plumbing & CER11"ED Drainage Institute Standard PDI-G101* ueoo�a Tested and Certified by. -`� R L- -a n= =10 u- ® CSA (Canadian Standards Association) - to comply with: CAN/CSA-C22.2 No. 68-92 CP C US CAN/CSA-C22.2 No. 88-1958 Big Dipper®Systems U Accepted for Listing By:* PC IAPMO (International Association of Plumbing O and Mechanical Officials) R Accepted for Listing By:* NSF Please consult Thermaco for details on the SF ASME A112.14.3 specific models tested,certified,accepted and/or listed by these organizations. ©2007 Thermaco, Inc.All rights reserved - Patented/Patents Pending - Specifications subject to change without notice 2/07 646 Greensboro St. -Asheboro, N. C.27204-2548- Phone(336)629-4651 - North America: (800)633-4204 4 E-mail:info@thermaco.com-Online:www.big-dipper.com Additional Information & Listings . THIRD PARTY EVALUATIONS AND LISTINGS* ARM • PLUMBING & DRAINAGE INSTITUTE* • AMERICAN SOCIETY OF MECHANICAL ENGINEERS* • NSF INTERNATIONAL* • CANADIAN STANDARDS ASSOCIATION • CITY OF LOS ANGELES TESTING LABORATORY • INTERNATIONAL CODE COUNCIL APPROVALS AND LISTINGS* • IAPMO • UNIFORM PLUMBING CODE • SOUTH FLORIDA PLUMBING CODE • METROPOLITAN DADE COUNTY BUILDING CODE • CITY OF CLEARWATER • CITY OF LASSVEGAS • CITY OF LOS ANGELES • CITY OF NEW ORLEANS (ORLEANS PARISH) • CITY OF NEW YORK - MATERIAL AND EQUIPMENT ACCEPTANCE (MEA) DIVISION • CITY OF PHILADELPHIA • CITY OF PUNTA GORDA • CITY OF SAN DIEGO 13a4 • COMMONWEALTH OF MASSACHUSETTS '%N--PL • NARRAGANSETT BAY COMMISSION • OHIO PLUMBING CODE • PALM BEACH COUNTY • STATE OF CALIFORNIA • STATE OF NORTH CAROLINA HEALTH DEPARTMENT • STATE OF OHIO HEALTH DEPARTMENT • STATE OF OREGON Further listings /approvals are available upon request. Please contact Thermaco, Inc. for information. * Please consult Thermaco for details on the specific models tested, certified, and/or listed by these organizations. ©2007 Thermaco, Inc.All rights reserved • Patented/Patents Pending • Specifications subject to change without notice 2/07 446 Greensboro St. •Asheboro, N. C.27204-2548• Phone(336)629-4651 • North America: (800)633-4204 5 E-mail: info@thermaco.com •Online:www.big-dipper.com rr 1� March 30, 2010 I am the Landlord of the 410 Main street building in Hyannis and I authorized the tenant, Unveiled seafood. Inc, Florence Lowell President to represent me for application of a variance to the Board of Health in the Town of Barnstable for a grease removal device in a restaurant at this location. Z'�Ak-7 U� Item# C.S.I.Section 11420 SERIES 4 36 GAS RESTAURANT RANGE 06S, 06C, 06B WOLF STANDARD OVEN MODELS: C36S-6 6 Open Burners 215,000 Total Input BTU/hr C36S-4FTi2 4 Open Burners 175,000 Total Input BTU/hr 12" Fry Top C36S-2FT24 2 Open Burners 135,000 Total Input BTU/hr 24" Fry Top . i ,. C36S-FT36 36" Fry Top 95,000 Total Input BTU/hr For cabinet base option, use `B"after C36. ~' Y (Example:C368) For convection oven option,add"C"after C36. (Example:C36C) " KEY FEATURES: ■ Fully MIG welded frame 0 O ■ Stainless steel front,sides,back riser,lift-off highshelf ■ 6"Stainless steel adjustable legs } ■ 30,000 BTU/hr open top burners with lift-off heads 1 s ■ Shrouded flashtube pilot system(one pilot per every two open burners) Mod C36S-6 shown with ■ Heavy duty cast grates,easy liftoff 12"x 12 Yz" in the front and optional casters 12"x 14 Yz" in the back ■ Extra deep pullout crumb tray with welded corners to contain liquids SPECIFICATIONS: ■ 35,000 BTU/hr baker's depth standard oven cavity measures 27"d x 26 3/8"w x 14"h 36"wide gas restaurant range,Wolf Model No.C36S.Fully ■MIG welded aluminized steel frame for added durability and Oven thermostat adjusts from 250°F to 500°F with low setting extended life.Stainless steel front,sides,back riser,highshelf ■ One oven rack,two sets of rack guides and four rack positions and 6"adjustable legs.Extra deep crumb tray with welded ■ Separate double-insulated oven control and safety valve panel corners to contain liquids.Six 30,000 BTU/hr(NAT or PRO) ■ Hinged oven pilot access panel cast burners with lift-off burner heads.Energy saving flashtube ■ 3/4"rear gas connection and gas pressure regulator open burner ignition system(one pilot for every two burners), ■ One year limited parts and labor warranty shrouded for reliability.Heavy duty cast grates,easy lift-off 12" x 12 Y2"in the front and 12"x 14 Yz"in the back to better OPTIONS(FACTORY INSTALLED): accommodate stock pots or large pans.Grates have a built in O 6"stainless steel stub back aeration bowl to provide greater efficiency.Burner knobs are cool to the touch,high temperature material.Oven:35,000 G Reinforced highshelf for mounting cheesemelter or salamander broiler BTU/hr standard baker's depth oven with porcelainized 13 35,000 BTU/hr Snorkler convection oven in place of standard oven. bottom and door panel,measures 27"d x 26 3/8"w x 14"h and 26 Ya"d x 26 3/8"w x 13"h.(115 volt-1 phase blower motor-4 amps, accommodates sheet pans side to side or front to back.Oven 6'cord and plug).Includes two oven racks thermostat adjusts from 250°to 500°F with a low setting. 13 Hot top sections in lieu of two open burners Oven is supplied with one(1)rack,two rack guide sets and 13 Rear step up burners in lieu of standard burners four(4)rack positions.Oven door is heavy duty with an 17 %"thick manual or snap action thermostat control griddle sections integrated hinge/spring mechanism requiring no adjustment. 12",24",and 36"wide 3/4"rear gas connection and pressure regulator.Total input G Stainless steel cabinet base in lieu of oven • 215,000 BTU/hr burners and oven. 0 Second year extended limited parts and labor warranty ACCESSORIES(PACKAGED AND SOLD SEPARATELY): G Extra oven rack 13 Extra rack guides(set of two) 13 Stub riser and reinforced highshelf options also sold separately G Casters(set of four) Design Certified by the Canadian Gas Association 13 Flanged feet(set of four) Certified by the National Sanitation Foundation EXTERIOR DIMENSIONS: Specify Type of Gas When Ordering. 34 5/8"d x 36 Y6"w x 58"h on 6"adjustable legs Specify Altitude When Above 2,000 ft. 37"working height Wolf Range Company W OU RANGE COMPANY Division of ITW Food Equipment Group,LLC (800)366-9653 0 www.vvolfrange.com "ME_ _ Imperial Turbo Flow ®M Gas Convection Ovens 800-729-5051 38'� 373/4" (965) I(- (959) (965) 5(959) O O Ec. 0 34" (864) 0 E 34' % 0 (864) 60"to621/4' ---_---_= 74' — —__ 0524to1581) O (teeo) O 26'to 281/4" % 0 (864) 660 to 718 /- 0 y ---------7.--- L1. SINGLE DECK DOUBLE DECK Turbo-Flow Convection Ovens Overall Dimensions Total Total Ship Weight Model# Description Width Height Depth BTU (KW) (Kg.) Lbs. Gas ICVG-1 Gas Single Deck, Standard Depth 38" (965) 60" (1524) 401/4" (1022) 70,000 (21) (236) 521 ICVG-2 Gas Double Deck, Standard Depth 38" (965) 74" (1880) 401/4" (1022) 140,000 (41) (455) 1005 ICVD-1 Gas Deck, Bakery Depth 38" (965) 60" (1524) 441/4" (1124) 80,000 (23) (277) 611 ICVD-2 Gas Double Deck, Bakery Depth 38" (965) 74" (1880) 441/4" (1124) 160,000 (47) (536) 1185 Note: For Cook and Hold computer control feature add the suffix"—H"for one oven or"—HH" if required for both ovens. Crated Dimensions: Add 2" (51)to width;7" (178)to depth; and 3" (76)to oven cabinet height. Standard Exterior Specifications Electrical Requirements Front, sides, doors, legs and top shall be stainless steel with 120 VAC, 1 ph, 60 Hz,9 amps max. (per oven) welded and finished stainless steel seams. Rigid stainless steel Two speed motor- 1/2 h.p., 1725/1140 RPM. legs shall have an easy-to-assemble mounting plate. Minimum Clearance Oven shall have 1/2 HP, 1725 RPM blower motor(120VAC-60 For use only on non-combustible floors with legs or HZ- 1 Ph)5 amp draw. Unit shall be provided with 3-prong 6' casters;or 21/4" (57)overhang is required when curb (1829mm) power cord. Unit shall include five heavy duty mounted. 0"clearance from non-combustible sides chrome plated racks supported by 12 position chrome plated and rear wall. Provide 6" (152) minimum clearance guides. Unit shall have a three-position switch for cooking or from combustible side walls and 0"from combustible wall cool down; burner"on"indicator light; and one hour manual at rear. timer or optional programmable timer. Certifications and Listings Thermostat shall be adjustable from 150OF to 5000F. (660C to m AGA and CGA design certified, NSF and CE listed. 260DC). 0+ (9 ICVG interior cavity dimensions shall be 29"w x 24"d x 24" h NSF. (737 x 610 x 610). ICVD interior cavity dimensions shall be 29"w x 28"d x 24" h (737 x 711 x 610). Options Gas Requirements: ■Stainless steel stand with bottom shelf and adjustable Manifold pressure: 5.0"W.C. Natural Gas rack supports 10.0"W.C. Propane Gas ■Stainless steel enclosure back Manifold size: 3/4" NPT ■ Heavy duty 6" (152)swivel casters Input rating: 70,000 BTU/hr(21 KW) per oven ICV ■Stacking kit with 6" (152)stainless steel legs 80,000 BTU/hr(23 KW)per oven ICVD •Cook and Hold computer control Imperial Commercial Cooking Equipment ILL 1128 Sherborn Street ■ Corona, CA 92879 ■ 800.343.7790 ■ Ph: 951.281.1830■ Fx: 951.281.1879 Q Q www.imperialrange.com ■ E-mail: imperialsales@imperialrange.com 0-1 4/08 ©2007 Imperial Commercial Cooking Equipment All specifications subject to change without notice. Printed in the U.S.A. The Single Rack, Self. Cleaning Energy Saver. Low Energy and tow Water Consumption Save on ` Operating Expenses 0 140 degree wash and final rinse with additives eliminate the }(" need for a booster heater. r Four gallon tank capacity greatly reduces water " . consumption. Efficient and Powerful Cleaning Action ■ Washes and rinses in only 90 � seconds. ■ Produces 37 racks of clean ware an hour using only 98 gallons of water. ■ Revolving upper and lower wash arms distribute 68 gallons of recircu I uteci wash and rinse Compact and Flexible Design Standard Equipment water over the ware every ■ Fits in a 25 inch space. Engineered for the End User minute. N Machine can be converted to a • Type 304, 18-8,#4 stainlcss steel • Wash and rinse cycles can be corner model quickly and easily. . construction. extended for heavy loads. Standard Safety Features N Stainless steel frame and legs. Sell-Cleaning Flush System ■ Door safety switch will not allow IF Enclosed stainless steel feet. Saves Time the machine to run unless the • Stainless steel front enclosure ■ Food soil is flushed into a built- door is fully closed. panel. in drain sump after each wash Maintenance and Monitoring 0 3/4 HP.,drip-proof motor has cycle. Made Easy overload protection. ■ Clean rinse water is retained for 11 Top mounted mechanical N Complete internal plumbing and the following wash cycle, controls and temperature gauge wiring. w Easy to remove screen filters allow for easy operation. This machine can be ordered at W volts, recirculated water. ■ Optional three pump chemical 208 volts or 230 volts but only in single ■ Built-in sump collects all waste dispensing unit provides for a phase;10.8 amps at 115 volts and 3.2 ampr for quick and easy cleaning, completely integrated system. at 20&2.30 volts. The Stero Company 3200 Lakeville Highway Petaluma, CA 94954-5675 w Toll Free 8M762-7600 Z /T 'aDVd LOZV6bbTSL aTddns 1QKt3Zi UOS lV VS:60 OTOZ'TT'AUN EQUIPMENT SCHEDULE ELEC GAS CW HW DRAIN REMARKS 1 HAND SINK w WRIST ACTION HANDLES X X X h 2 DRAIN BOARD 3 DISHWASHER X X X X 4 SPRAY WASH SINK X X X I 5 3 COMPARTMENT SINK X X X 6 MOP SINK & CLOSET X X X r 7 STEAM TABLE X 8 GAS GRILLE X i 9 10 BURNER STOVE with 2 OVENS X 10 STAINLESS STEEL TABLE 11 CONVECTION OVEN X X ' 12 HAND SINK w WRIST ACTION HANDLES X X X 13 REFRIGERATED SALAD UNIT X ! 14 STAND UP REFRIGERATOR X iI 15 PREP SINK X X X 161 STAINLESS STEEL TABLE 17 STAINLESS STEEL TABLE 18 REFRIGERATED SALAD UNIT X 1 STAINLESS STEEL TABLE 20 VENT HOOD X NOTES 1 & 2 21 U DER COUNTER RERIGERATION X T TRASH RECEPTACLE 23 CAPPACHINO MACHINE X X u n 24 ICE COMPARTMENT X f 25 WASH SINK X X X F: ' 26 DISHWASHER X X X X 27 REFRIGERATOR X un 28 REFRIGERATOR X 29 OYSTER COMPARTMENT X e 30 ICE COMPARTMENT X °�' r7 c � II 31 SYRUP PUMP X 1 32 SINK UNIT X X X 33 REFRIGERATOR X 34 REFRIGERATOR X 35 HAND SINK w WRIST ACTION HANDLES X X X 36 DESSERT UNIT X 37 HAND SINK X X X 38 SINK wl DRAIN BOARD X X X 39 ICE MACHINE X X X g 40 ICE MACHINE X X X 41 1 REFRIGERATOR X 421 BEER COMPRESSOR X 431 FREEZER X e; 441 SYRUP RACK NOTES: 1. DUCT TO HIGH ROOF AND CONNECT TO EXHAUST FAN . 2. RELOCATE AND REINSTALL FIRE SUPPRESSION SYSTEM 3. POS POINT OF SALE REGISTERS PROVIDE POWER (3) LOCATIONS a� woomomm"as mums 00o I� L__j F-1 O o - COATSo o� IT 0- (D � o0 KITCHEN0 � 11�J , o � 5 �8 L rl Loo 000 9 - O ri O c - IN N �t rnMAoc S Il t,.Pcy° chat Ms !� ww arc a I� M b GAY SGA K1W y CMM a. 1� T' BASEMUff PLAN ud (1 � Z'>�-o�r-c Q. Vol G C0-� • �'dtoo O C- CHALLENGER ATm SERIFS .11 36" GAS RESTAURANT RANGE 06S, 06C, 06B WOLF Top Options: Installation Requirements: One 20,000 BTU/hr burner per 12"of griddle width. O A pressure regulator sized for this unit is included. 3V thick plate available in 12",24"and 36"sections Natural gas 5.0"W.C.,propane gas 10.0"W.C. with choice of manual or snap-action thermostatic p Gas line connecting to range must be 3/4" or larger. If controls.Spatula width front grease trough. flexible connectors are used,the inside diameter must be Rangetop Configurations: the same as the 3/4" iron pipe 0 An adequate ventilation system is required for commercial cooking equipment. Information may be obtained by writing to the National Fire Protection Association, 1 Batterymarch Park,Quincy, MA 02269, www.NFPA.org.When writing,refer to NFPA No.96 13 These units are manufactured for installation in Model C36S-6 Model C36S-2171*24 6Open Burners 2Open Burners accordance with ANSZ223.1A(latest edition), National 215,000 BTU/hr Input 24"Griddle Fuel Gas Code.Copies may be obtained from The 135,000 BTU/hr Input American Gas Association,400 N Capitol St. NW, Washington, DC 20001,www.AGA.org 13 Clearances: Rear Sides Combustible 6" 10" r- Standard Oven Noncombustible 0" 0" Convection Oven Noncombustible Min.4" 0" Model C36S-4Fr12 Model C36S-FT36 G For proper combustion, install equipment on adjustable 4 Open Burners 36"Griddle legs or casters provided with unit. 12"Griddle 95,000 BTU/hr Input 175,000 BTU/hr Input 52 7/8' 11342.301 46 3/8' 11178.561 40 3M' [7035.691 345/16" 317/8" 83/8" I I1III-- t809.241 R73.37] - 27/8" 93/8' 1 15/16' [72.94] 1238.801 149.631 DIMENSIONS FOR 17 3/8 CONVECTION OVEN (441.421 j(SNORKLER)OPTION 27.24 91.9 [6 52 1/16" DEEPCOOKINOKING AREA [1322.03] �1A g1i��a 4iur.A E3/4'GAS PIPE INLET 14" 58, [355.73] 11473.641 INDARD OVEN CAVITY HEIGHT [790.841 [794.491 It — �•ys. 295/16° (622.3) 27'[744.40] C , 101/4' [261.041 [b85.81 b-71/4° 263/8" STAN DARDOVEN [152.4-184.15] (669.541 CAVITY DEPTH W ADJU BILE STANDARD OVEN CAVITY WIDTH NOTE.In line with it's policy to continually improve its product, Wolf Range Company reserves the right to change materials- and specifications without'notice. This appliance is manufactured for commercial use only and is not intended for home use. F37350(01/08)Wolf Range Products©2007 AII.'Rlghts Reserved` — I ® 0 _ Y : o M � o c"o CL ¢ o0 o a 00 ao u - O L COO a � E .. IN"°�°El�IOFIT-UPr t N N for NAKEDOYSTERIX) ES- -t -AU-DNT C A, � a W � wx 41 0 MAIN STREET G Pro O U HYANNIS MASSACHUSETTS w x z CODE SUMMARY: TYPE VB CONSTRUCTION OCCUPANCY REVISIONS ISSUED FOR PERMIT USE GROUPS ASSEMBLY, MERCHANTILE, BUSINESS 1575 SF ® 15 SF/PERS 105 PEOPLE 1 4-20-10 BUILDING FULLY SPRINKLERED MINIMUM AISLE WIDTH 44 INCHES HEIGHT AND AREA ALLOWANCE: USE GROUP A2 NUMBER OF EGRESS 2 REQUIRED ALLOWED PER TABLE 503 6.000 SF NOTE: PANIC HARDWARE REQUIRED USE GROUP A WITH MORE THAN 100 PEOPLE AREA INCREASE (SPRINKLERED) 12,000 SF TOTAL ALLOWED 18,000 SF 302.3.1 NONSEPARATED USES USING THE MOST RESTRICTIVE USE GROUP SHALL APPLY TO THE ENTIRE BUILDING. ACTUAL SQUARE FOOTAGE OF BUILDING 15,000 SF THEREFORE NO SEPARATIONS ARE REQUIRED. DWG.INFO. DATE 4-20-10 SCALE NONE DRAWN CADD CHKD fq !fJA L 1p SHET`TITLE: llg °y IN - TITLE SHEET SHEET&JOB#: T-1 542 a E 0 in c a O C7 r-AON a ¢ 00 O -Q 000 �ry o _I D0 oC 0 Lo CD N I °) h WAIL TYPES: h N = WALLS TO BE REMOVED N EXISTING WALLS TO REMAIN " NEW RAMP SEE OWNER FOR FLOOR WHIMMNEW WALLS 2 x t WOW STUDS WTH FINISH ON RAMP AND LANDING 5/8'GYPSUM WAl1B0ARI)EACH SIDE EXTEND STUDS AND WALLBOARD TO NEW WOOD PATIO DOOR UNDERSIDE OF DECK;INSULATE ALL - UNIT(REAR ENTRANCE) INTERIOR WALLS WTH SOUND BATT - VERIFY 9U8 THICKNESS AND EDGE IN FIELD F.C.INSULATION PRIOR TO NEW WORK.IF SUFFICIENT SUB EXISTS INFILL WTH NEW SLAB LEVEL IM a EKIST FLOOR;IF NO SUB OR INSUFFICIENT SLAB EXIST REMOVE AND POUR NEW SLAB ON GRAVE AND HAUNCH BELOW NEW LANE V-10' 10- BOX CUT ROOF GRAIN h 1.8 F• OF STOREFRONT SPRINKLER LINE 6-0• 6-0• a / 3-t' a BOX OUT SANITARY LINE z I t.t RAMP 1: \ O O A 1'1 II I I m BOX SAMTARY FLINE OR PUN PROVIDE CHEMICALLY DYED FLOORS 1 MEN WOMEN in WTH POUSHED FINISH THROUGHOUT V - - n w THIS FLOOR RE_ OPLATE ORI APPROVED EQUAL II I( I nO1 f9 aF V 4 7•_2- 12'_4• Fi) CAz a ' \ PROVIDE CHEMICALLY DYED FLOORS BOX OUT FOR REV DUCT DROPS II O 4 Q j 1 WTIH POLISHED FINISH THROUGHOUT TO BASEMENT NEW HVAC UNIT I i.I M THIS FLOOR by RETROPL 1.3 ATE OR APPROVED E UAL 3'-11• 18'-5• KITCHEN B II� in DI 10'-9• I n B R Z ti19'-6' W �+ FIRST FLOOR PLAN z REVISIONS ISSUED FOR PERMIT 1 4-20-10 7'-6 1/2. 3'_4' 17'-4. NEW RAMP SLOPED MAX 1:20 TER O \ STORAGE ° O.t . CONCRETE WTH FDA SEALER i� O O (bY00OWNER 0LER) 8_ 2• PREP I ❑ H'C MC GENERAL STORAGE .1 -1 PROVIDE CHEMICALLY DYED FLOORS I i� WTH POLISHED FINISH THIS ROOM DWG.INFO. iCLETS.CORRIDOR AND OFFICE NEW SLAB ON GRADE I SLAB ON GRADE DAY SPA �M I I by RETROPLATE OR APPROVED EQUAL - DATE 4-20-10 LEVEL WITH FIRST FLOOR I _ SCALE 3/16"=1'-0" HAUNCH FACE OF SLAB BELOW NEW STOREFRONT OFFS °2 6'-0' ^ DRAWN CADD OORRIDW • CHK07. o.t APP.R�'D 0 EIkYATGi NEW DOOR AND FRAME MODIFY OPENING AS REWIRED RASE J'SANITARY LINE / J V' AS HIGH AS POSSIBLE .i BASEMENT PLAN e F„ 'SWEET TITLE: FLOOR PLANS SHEET&JOB#: A-1 542 a Q0 (o Lf) C.) � o LiOo a ¢ 00 oa M °OEo co C7 0 ICD 0 In � T � BOXED � � H 1 f� WASTE UNE FOR SANITARY - CV E%TENO WOOD PANEL TO CORNER STAIN h SEAL OFFICE ;5;• / 1 E)OSTING BRICx WALLS TO REMNN RELO Tm IRON &BACK B .D IN ITS IN ETY 1 I E%ISTING WOOD KITCHEN C WALL i0 REMAIN `.' ❑❑ ❑❑ STAIN AL I k SEAL I NEW MVOO P DOOR a VAIN WOOD FRAME � H O F [� r 2 NEW RAMP p✓ C"' W O U DAY SPA I PREP/STORAGE ROOM PUMP RM GENERAL STORAGECOOLER 4 a � A-A SECTION THRU RESTAURANT ® W Z Q 0 & H z 01 m ` z REVISIONS ISSUED 17OR PERMIT FACE BRICK 1 4-20-10 8"CMU THRU WALL FLASHING EXISTING YARD ARM TO REMAIN NEW 4"x 3 1/2"x 5 16" PENDANT SIGNAGE GALV STEEL ANGLES 3) NEW WOOD PATIO DOOR �O NEW CANOPY BLACK WITH WOOD FRAME WITH WHITE LETTERS NEW STATIONARY WOOD WINDOWS WITH WOOD AWNING WINDOWS ABOVE (VENnNG) - F, D DWG-INFO. NEW SIGN BAND NAKED OYSTER Svilstice F_�, P OYSTER5 ETAI; 10_ DATE 4-20-10 ® ® SCALE 31I6"=1'-0"UNO JELO-WEN AWNING UNITS ALL WOOD TWA 17M dayspa DRAWN CADD REMOVE EXISTING P WINDOW RO 17 3/4" x 36 3/4" DISPLAYS AND PROVIDE NEW WOOD PAnO DOOR JEID-WEN CASEMENT UNITS CHKD FIXED ALL WOOD TWC 3660 RO 36 3/4" x 60 3/4" APPRVD 0 - i ,;• a, 1----------- Oil 3'-0" 4 14'-0' 4: MAIN STREET ELEVATION PARKING LOT ama+cE ELEVATION SCALE: 1/4=1'-0" e, SHEIL't'TITLE: ELEVATIONS& SECTION SHEET&JOB#: A-2 542 a •0 _ o •� �+�' C O � a ¢ z m LLI A3 0 -0 E0 OC) RELOCATED AND MODIFIED •NEW HOOD PATIO DOORS 0 0 5 C) WAIT STATION AND WNE - AND S(DEUGHTS TO EXIST O Lo EXISTING BRICK DISPLAY FROM INDEPENDENCE CLOTHING STORE N OFFICE WALLS TO REMAIN DRIVE ® N — r- 65 S N Q Q Q EXISR TO BRICK — N lb RENNN KITCHEM I / RELOCATED BANWET SEATS / I POS GI OWKK RAIL H VERIFY SLAB THICKNESS AND EDGE IN FIELD z PRIOR 70 NEW WORK.ff SUFFICIENT SLAB EXISTS INFILL WITH NEW SLAB LEVEL NTH �P \ EXIST FLOOR;IF NO SLAB OR INSUFFICIENT a0 GENERAL STORAGE CORRIDOR I O�� $LAB EXIST REMOVE AND rR NEW SLAB C/] DAY SPA ON GRADE AND HAUNCH BELOW NEW LINE I--� Ey R OF STOREFRONT PM o g-g SECTION THRU RESTAURANT C% W H d C/] V � � C r� F ® Z z w x xF z REVISIONS ISSCED FOR PERMIT 1 4-20-10 EXISTING UPPER EXISTING UPPER STOREFRONT TO STOREFRONT TO REMAIN REMAIN II SIGN BANG I — — — — — — — — — — — SIGN BAND DWG.INFO. - EXTEND PIASTER FINISH TO I I AWNING WINDOWS MATCH EXISTING CEILING DATE 4-20-10 AWNING WINDOWS SCALE 3/16"=1'-0" REMOVE STOREFRONT AND n in DISPAY UNITS .1- DRAWN CADD CHKD,....,. FIXED WINDOWS A�PPRVD II NEW 4'SLAB ON GRADE i0 ENTRANCE DOOR KITH HAUNCHW EDGE. o DOWEL INTO EXISTING SLAB NOTE: VERIFY EXISTING SLAB BE POURED OVER EXISTING. CONDITION PRIOR TO WORK TO DETERMINE IF NEW SLAB CAN I _ •i. .. - _ PANELED BULKHEAD ;I GRADE E 1 r- - -- - - - - - - - - - - - - - - � - -- SHEET TITLE: SECTIONS C11 SECTION THRU ENTRY DOOR 2 SECTION THRU WINDOWS SCALE: 1/2'-1'-O' SCALE 1/2'-1'-0' . SHEET&JOB#: A-3 542 � 0 c � o cLo a Q ob oa DOo C7 o 5 ao o Lo we COOLERS - - - - - - - - - - ® 2 (4)NEW PENDANT LIGHT n FIXTURE SUPPLIED BY OWNER I N INSTALLED BY ELECTRICIAN O O O N BAR RELOCATED(TB)PEOPLE ®O O O I H [--I e - H ADEXISTING Fl OVAEST TRACKS TO LRG/TRACKRETOI I I W RAMP 1:20 W ® t#Rf010VED AS DIRECTED La (W f fq f ()Q fW f10 EN ILL H O EXISTING STTIP LIGHTS I a SEATING 34)PEOPLE I 10 REMAIN ADD SHIELDS O I O O (REMOVE DOWNUGHTS THIS [� SE TING(24)PEOPLE O O AREA A Ey p Df) Li Li Li III. RELOCATED PENDANT FIXTURES(7)TOTAL EXTEND L = AS NEEDED MOM HIGHC£7UNG �H L cn W IIIIY.q�yb�.y�-1�11 C WAITN $TA iL I La OFINK RAIL _ ® r, p p EXISTING LIGHT TRACKS TO REMAIN 20' 3fi RELOCATED SCONCESFROM ® ® l Q C ADD FIXTURES FROM TRACKS TO INDEPENDENCE DRIVE F°i1 BE REMOVED AS DIRECTED C r, NEW LIGHT TRACK TO MATC14 G RELOCATE FIXTURES AS DIRECTED E705TINC DOYMILIGI75 TO FIRST FLOOR CEILING PLAN R°'NN Q d F�4 � �rJ! F VINYL FACED LAY IN PANELS OSED TEE LGRID by SG INNDDUS7�RIES--- REVISIONS ISSUED FOR PERMIT 1 4-20-10 F� e e t fo NO CEILING ABOVE COOLER re R NO CEILING 0 ® o L e n NO CEILING DWG.INFO. i DATE 4-20-10 SCALE 3/16"=1'-O" DRAWLY CADD 9HK_4_ � . ._ BASEMENT CEILING PLAN APPRVp' H SHEET TITLE: CEILING PLANS SHEET&JOB#: A-4 542 1 O R,D , Lo oLo (.0 a Q Ob 0 _0 W C7 oid �` o Lo 5-0 DOOR SCHEDULE 4" 4' 4 4" r- ° +' DOOR DOOR FRAME HARDWARE REMARKS 3'-0' CN\M NO. WIDTH HEIGHT THIGK TYPE MATER'L FINISH TYPE MAT FINISH THROAT LOCKSET PASSAGE PRIVACY HINGES CLOSER STOPS PUSH PULL - 3-8 WOOD PANEL TO MATCH EASITNG WOOD TRIM 0.1 3'-0" 7'-0` 1 3/4" A WOOD SEALER 1 HM PAINT 4 3/4' x 1 1/2 PR X x 0.2 3'-O' 7'-0- 1 3/4' A W00D SEALER 1 HM PAINT 4 3/4" X 1 1/2 PR X TOUCH PAD ACCESS by OWNER 0.3 3'-O" 7'-0' 1 3/4' A WOOD SEALER 1 HM PAINT 4 3/4- X 1 1/2 PR % 1` FIXED SIDELIGHTS 0.4 3'-0" 7'-O' 1 3/4' A WWO SEALER 1 HM PAINT 4 3/4- X 1 1/2 PR X iv HOLLOW METAL I O 0.5 3'-0" 7'-0' 1 3/4" A WOOD SEALER 1 HM PAINT 4 3/4- x 1 1/2 PR % X T. FRAME PTD 00 I 1� 0.6 3'-0' 7'-0' i 1/4' A N000 SEALER 1 HM PAINT 4 3/4" X 1 1/2 PR X X 0.7 3'-0` 7'-0" 1 3/4- A W000 SEALER 1 HM PAINT 4 3/4" x 1 1/2 PR X TOUCH PAD ACCESS by OWNER 1.1 3'-0" 7'-0' 1 3/4' B WOOD SEALER WOOD SEALER X 1 1/2 PR X x SEE MAIN STREET ELEVATION/WEATHERSTRIPPING cnd THRESHOLD 1.2 3'-0`/2'-0' 7'-0- 1 J/4' B/E IV000 SEALER 2 W00D SEALER % 3 PR X X PROVIDE HOLD OPEN ON CLOSERS p 1.3 3'-0' 7'-0' 1 3/4' A WOW SEALER 1 HM PAINT 4 3/4- x 1 1/2 PR X X ''' H 1.4 3'-0' 7'-0' 1 3/4' A WOOD SEALER 1 HM PAINT 4 3/4" X 1 1/2 PR x X u z 1.5 3-0' 7'-0' 1 3/4" A W000 SEALER 1 HM PAINT 4 3/4' x 1 1/2 PR % X 1.6 3'-0' 7'-0' 1 3/4- B VpOD SEALER WOOD SEALER x 1 1/2 PR x x WEATHERSTRIPPING cnd THRESHOLD FRAME TYPE 6- 6" W •� MW V W NOTE, o c I G/LASS P 11®11 ® o 1.ALL HARWARE TO BE US 26D SARN CHROME a ALL NEW DOORS SHALL BE NATURAL VIIDE BIRCH MIIEFR H W,M*DORYA CL700 SERIES NTH LC LEVER DE9DIR WIN PRE-FNSHED SEALER HINGES:HAGER BALL KONG TYPE C ALL FRAMES SHALL BE PAINTED METAL MN.16 GUAGF CLOSERS NORTON 75DO SERIES BARRIER FIFE STOPS ROCKWOOD Z a 2.ALL HAREWARE SHALL BE MEDIUM DUTY COMMERCIAL GRADE HANDICAPPED ACCESSIBLE U.N.O. DOORTYPES W REVISIONS ISSUED FOR PERN117' 1 4-20-10 DWG.INFO. DATE 4-20-10 SCALE NONE DRAWN CADD CHKD 'c V "SLEET TITLE: DOOR SCHEDULE SHEET&JOB#: A-5 542 F O a 0 04 L00 C ¢ co o -0 00 o y � °C 0 Ln E65 .. co L OV BBC COOLERS I — — — — — — — — - OV RELOCATED COMPRESSOR ON ROOF �O FOR BASEMENT WALK IN COOLER J BAR RE.00ATED(18)PEOPLE I H a OS 6 ly 3 K-1 GREASE TRAP FOR pp �H O� (3)ANDCOMPARTMENT SINK R RAMP 1:20 I 33 34 O O O {'��/I1 --III ��' II ICI-y'�I-��I I O 17 P Y WASH SINK ROVIDER POWER AS REDID O 32 31 30 26 25 24 23 35 MEN VANLEN I� T TI@rsj I 7] z T 28 27 T I I O UP ON EXHAUST FAN L L J SEATING(34)PEOPLE giCIR!SEATING(24)PEOPLEU Li Li Li Li Li Li Li Li Ll Li U 1-1 f7l Mf7l T W��//i5 14 13 hil �/ E �WAIT STA I19 ® I�1 ZDRINK RAIL DESSERT ® W Q O DISPLAY FFI 88' 91• 89• 4 36 �.( ti 0 -1111111111L 24• 38• 9 ...i /• ,v 1. 1 � � d z FIRST FLOOR PLAN RELOCATED CASE CAB NETS AND NEW BASEMENT HVAC UNIT NEW MAKE UP AIR ATE VANE DISPLAY FROM INDEPENDENCE SIZED TO ACCOMODATE 93D TO ACCOYODATE W t+n C DMVE.RECONFIGURE AS NEEDED I 6 I INTENDED USE I 6 I INTENDED USE AND RETTMSH / PRIOR TO INSTALLATION CONTRACTOR / PRIOR TO INSTALLATION CONTRACTORA STRUCTURAL / F L J UTO VIERIFY NIT LOADS NEER °0F FRAMING AND NEWSHALL"'m LENGINEER J wVE OARS F FRAMING ANDSHALL HIRE A STRUCTURAL OINEW .' 01 REVISIONS ISSUED FOR PERMIT 1 4-20-10 EQUIPMENT SCHEDULE ELEC GAS CW HIN DRAIN REMARKS • 1 HAND SINK X X DRAIN BOARD 3 DISHWASHER 4 SPRAY WASH SINK X CAS FIRED HOT WATER MP IN HEATER(80)GALLG!T?T 6 MOP SINK 7 STEAM TABLE X SEWAGE EJECTOR PROVIDE 8 A 1 POYER AS REQUIRED 1 R T wiOVENS T TAIN TABLE 1 IN q__tlIUP 43 Puo i R FRI R A I FMDIIER STORAGE D� Al DWG.INFO. '. 42 37 j17 STAINLESS SME1 TABLE DATE 4-20-10 O sT sTL rAmE 38 O O NOTES T SSOR SCALE 3/16"=1'-0" COOLER 41 ICE MACHINES Mc Mc 'LLSTORAGE DRAWN CADDI DAY SPA REFRIGERATOR _T_ TRASH RECEPTACLE 2 CAPPACHINO MACHINE - 40 39 24 ICE COMPARTMENT CHKD 25 WA SINK 6 DISHWASHER 7 REFRIGERATOR OFFICE8 R FRI RAT CORRIDOR P T P 1 P IV 6 - 1 NIRT 4 1 a;3 a' • IF T SINK DESSERT UNIT x {F b t d 4 ER x MEET TITLE: BASEMENT PLAN NOTES: FURNITURE 1, DUCT TO HIGH ROOF AND CONNECT TO ETDIAUST FAN -. 2. RELOCATE AND REIN TALLFIRE SUPPRESSION SYSTEM PLAN 3, POS POINT OF SE REGISTERS PROVIDE POWER(3)LOCATIONS PLA SHEET&JOB#: F-1 542 f r : r 0 0 0 � w 1 p , t 3 r B 'S e GREASE TRAP SIZE 2 .SEATS x 15 GPD SEAT 1 a . R I 1 0 800 GALLONS a t A • --- USA 2000 GALLON GREASE TRAP Ire .t c I, P M .. 39 u RUN TANK.VENT f .. ; . `ROOF MOEPENDENTLY THRU I a . ROOF BY P.C. s 24 COVER FRAM E, a REFER TO MANHOLE EXTENSION c , III` J ".� BUILDING i REPAVE TO MAT6I EXISTING r .. a r s . b FINISH GRADE 37.2 1 d i n V » • 24• .- r 24»I � 2, 6 ti ADJUST TO GRADE WITH uralE. a x ..�.... 8 SEINER BRICK WITH � LL /�JV� ry P 3 4 , CEMENT MORTAR WATERPROOFING OlJT51DE ■ ■ 3 MIN. MR GAP p, r 1 .` C.I. TEE LOCUS MAP Scale: Z000'cus ,Cur C.I. TEE IN... 35.0 � . _•-•- INV. as 34 ASSE SSORS MAP 327 62 PARCEL 2 I 7-4 : TYP CONSTRUCTION» SEAL 3 _ , 5-4 LIQUID JOINT WITH BItTYL RUBBER CAULK � SEAL AROUND PIPE +•� PRECAST STRUCTURES 0 0 ON ALL - - LEVEL wATERnc,�rr TYP. 1 I C I FOR MILET � OUTLET : m - 6 4 , CONSTRUCTION NOTES ",L "�' ST. STEEL CLAMP de EXP. I ANCHOR TEE TO BOLT ON INSIDE OF TANK W TYP. BOTH TEES ALL 6 1. DATUM - N.G.V.D.29 WALLS A. ROTONDO RF H ACT DIG SAFE AT ,SET ON LEVEL. SURFACE 2. THE CONTRACTOR SHALL CONTA CT 2000 GALLON PRECAST _ COMPANIES TO .LOCATE ALL SEPTIC TANK-4-20 _1 888 DIG SAFE AND UTILITY 'CO S sLOADING OR EQUAL R ' » EXISTING UTILITIES AT LEAST 72 HOURS BEFORE THE START OF 6 STONE BASE , CONSTRUCTION. THE CONTRACTOR SHALL DETER MINE EXACT F A EXISTING VERTICALLY, 0 ALL ,N HORIZONTALLY AND LOCATIO BOTH CB N F LOCATION O WORK. THE LO UTI CITIES` BEFORE THE :START OF ANY 0 _ t t.o LorIG R- 7. 1 3 3 6 WIDE -APPROXIMATE I IN34.8t UNDISTURBED E ARE:. .IN AN TIN UNDERGROUND UTILITIES EXISTING U DE SHOWN AttTH 30.76 WAY ONLY, MAY NOT BE 'LIMITED TO THOSE SH OWN N HEREON AND SUMP L HAVE 0 A NOT BEEN INDEPENDENTLY VERIFIED BY THE OWNER OR ITS i REPRESENTATIVE. -THE CONTRACTOR AGREES TO BE FULLY AMA WHICH MIGHT BE RESPONSIBLE FOR ANY AND ALL DAMAGES Q R TO LOCATE` THE Q BY THE CONTRACTORS FAILURE `.OCCASIONED / UTILITIES EXACTLY. IF ELEVATION'INFORMATION DIFFERS FROM PLAN I ril H NOTIFY :THE ENGINEER F MATT N TH CONTRACTORSHALL IN OR 0 E TI CROSSINGS FOR POSSIBLE REDESIGN. 'AT UTILITY IMMEDIATELY0 A. GREASE TRAP WILL BE SET ON A SUABLE BASE IN FIELD THE LOCATION INVERTS OF , ELEC TRIC, GAS LEVEL VERIFY , TELEPHONE & DATA N RELOCATE F CO NFLICTING WITH " COMM AD ELO B. GREASE TRAP WILL CONFORM TO H 20 LOADING SPECIFIG1110NS. TH E DIRECTION.RT P R THE ENGINEERS PROPOSED INVERTS E C. ACCESS COVERS WITH 24 COVERS SHALL BE CONSTRUCTED TO GRADE OVER I, s AS UTILITIES UNDERGROUND UND LITI P ALL UNDE G 0 CONTRACTOR -SHALL RESERVE INLET ND A OUTLET PIPES. 0 REQUIRED. TRAP SHALL BE /37.5 D. CREASE nNsPECTEv MONTHLY AND sFw.L BE CLEANED WHEN 3. FIELD ADJUST GREASE TRAP INVERTS TO A0 V ID 'GAS LINE. / THE LEVEL OF GREASE IS 25% OF THE EFFECTIVE DEPTH OR AT LEAST EVERY R 7.5 3 MONTHS. 03 6 O r AG 4. THE CAPACITY OF THE EXISTING SEWAGE PUMP IN THE BASEMENT NEEDS TO BE EVALUATED. c , \ c 5. ALL PIPING AND SHALL BE CAST IRON AND MEET 2000 GALLON GREASE TRAP P APPLICABLE CODES. 3 0 a LEACH BASIN F LE B / 74 R R 3 9 SUMP_-29.49 \ Q o W 37.9 W G \ 0 37.8 1 x15 Z 3 c N O I / F H o C / I P N ■ 7: N .. Q m BOLLARD C., a If Ix 0 37.$ 37 .7 z x I � 6 /MH R 37.34 / CB 1N=35.14 R 37.01 i OUT=35.04 71 o I IN-3 .71 3 . 5 74 - o SUMP 29. _ 2000 1 OUT=35.61 - / PROPOSED r / / GALLON (;!LEASE TRAP SUMP=26.71' � CB , R=36.96 0 IN_3 4. 7. / 96 7.3 x 3 3 1 OUT 34.96 SRE LmTm. x 7 / s 3 .2 i G c CB SUMP 30.76 Q I, N�2 2 / R 36.92 1 / Q � _ SOS M 1n c / G 1 IN 35.12 a S�� T- 0 CB I IN 35.16 OU 35 2 / 1 / = SUMP-28.92_ c R 36.86_ � 1 I 6.9 , _ HYaHar ara S SSA H M - .36 C USETTS 02601 SU P 32 O1 IN 35.16 l 7.3 e D.N. 1 ' 7 /3 .2 8 1 O _ PREPARED FOR 7 c'.2 ` / x 37.2 1 ' I / c `I 7.2 r I 10 v Naked 1' 1 OBSERVATION e MIN. ' ; 1 L , WELL I p 408 Main Sheet \ c 37.1 i � Q n nl Massachu_ setts 00601 r BqLLmw 8 it a s T 35.2 . PROPOSED INVER O a' a TITLE 37 . INVERT 34.55 '�V 3 .2 2 PROPOSED S G 37. P ro sed Grew r se Trap P dN GAS `5 I AN METER BAx:TER- NYE ENGINES RING & SURVEYIl�T G . Re teed Pirofessional En eery and Land Serve ors r y Mr F 78 North Street-3rd Floor Hyannis,Massachusetts 02601 Phone- 508 771-7502 Fax_ - 508 771 7622 _I 10 0 10 20 SCALE IN FEET. I SCALE: 1 = _10 N Z OF k4 L 4 I. P cP � 9 I , aT o E1sH E N y A m --w No.30216 6 0 DATE: 04-26-2010 0 F _ GIST I s a i e� : oNA � Z�® • Cal IIII 7NO. BY DATE- REMARKS I IDRAWN BY: MTM IDESMED BY-. ICHECKED DRAINING IVUIIBER 0. 2010 2010 011 serve worksht 2010 w 011WSd JOB 2010 011 �I 4 1 i M TM 7 1 AM w 4 1 0.23.2 T 1 lives. 2 20 0 1 W RK H 0 d 1 R O S EE 20 0 ,0 .010 0 i SU VE O. 2 0 7 . T I I I I I I I I I I L II I I I I I I I, TT S , r L W r ^ .� l i. 0 L VJ ,,^^ t'M Y J J U ''^^ �J t C N Lo 9 1 Q Cy) OD 1 0 r MM V W 0,^ ^` VJ W E ^` INTER11OR FIT Up W or 4�CED OYSTER Pi.-ESTAURANT NAI M( AIN STREET I` VJ AA 1 N N r - A W • F O W h W O H a I� c� rT, W � u >1 11YANNIS MASSACHUSETTS w H z � O U w O �T, MCI O �I W F a - W x; r a O W O a a - ,,1 O H 3 A A W F CODE SUMMA RY: Y. TYPEv REVISIONS B CONSTRUCTION OCCUPANCY 0 ISSUED FOR PERMIT USE GROUPS A 1575 SF � 1 F 1 4-20-10 ASSEMBLY, MERCHANTILE BUSINESS 5 S PERS 1 05 PEOPLE BUILDING FULLY ;` PRINKLERED MINIMUM AISLE WI DTH 44 INCHE S HEIGHT AND AREA USE GROUP A2 NUMBER OF ALLOWANCE: EGRESS 2 REQUIRED UIRED ALLOWED PER TABLE 503 6,000 SF NOTE: PANIC HARDWARE REQUIRED RED USE GRO P A WITH MORE THA N 100 PEOPLE AREA INCREASE SPRINKL RED 1 00 E 2 0 SF TOTAL ALLOWED 18,000 SF 302.3.1 NONSEPARATED USES USING THE MOST RESTRICTIVE USE GROUP SHALL APPLY TO THE ENTIRE BUILDING. ACTUAL SQUARE FOOTAGE OF BUILDING 15,000 F N N ARE _ SF THEREFORE 0 SEPARATIONS ERE REQUIRED. DWG. INFO. DATE 4-20-10 SCALE NONE DRAWN CADD CHKD APPRVD . .:.. ;' a•x a y - ya t .. pa , z.a p c _ . S' SHEET TITLE. TITLE SHEET SHEET & JOB #. t - ., t _._ T1 � 4 e„ 42 5 i I ([f i 0 •— Q O Cfl Lo 0 , 'U c� Lo N Lo O CU 0- Q QO co Z? 00 co CD 0 L0 0 ctS E U I I to i (� WALL TYPES: f`E N N I WALLS TO BE REMOVED i EXISTING WALLS TO REMAIN I I NEW WALLS 2 x 4 WOOD STUDS WITH i, NEW RAMP SEE OWNER FORFLOOR GYPSUM WALLBOARD H ON RAMP AND LANDING `b 8 GY LL OARD EACH SIDE FINIS A L G EXTEND. STUDS AND WALLBOARD TO NEW W PATIO DOOR E WOOD UNDERSIDE OF DECK; INSULATE ALL UNIT REAR ENTRANCE) INTERIOR WALLS WITH SOUND BATT VERIFY SLAB THICKNESS AND EDGE IN FIELD F.G. INSULATION i PRIOR TO NEW WORK. iF SUFFICIENT SLAB EXISTS INFILL WITH NEW:SLAB LEVEL WITH EXIST FLOOR, IF N ,S A INSUFFICIENT E 0 0 L B OR A 'SLAB EXIST REMOVEW I AND POUR NEW SLAB ON F � GRADE AND HAUNCH BELOW NEW LINE BOX OUT ROOF DRAIN & 1.6 1 3 10 10 - _ _ OF STOREFRONT . 6 0 6 0 EF O dd i SPRINKLER'UNE. a I 3 tp O a BOX OUT FOR PUMPED D SANITARY LINE _I O r w �V A ° N I A o i RAMP 1.2 O O ; p BOX OUT PUMPED W a IPRCHEMICALLY R OVIDE DYED FLOORS , O � r� SANITARY UNE . rr7 a 00 WITH POLISHED FINISH .THROUGHOUT MEN _ MCI WOMEN �n _ i _ THIS FLOOR b RETROPLATE OR rT , a M Y � I .. APPROVED EQUAL W I =FIF Im Q _ rn E.,.I rn z „ „ W � 0 -o U I 7 2 12 4 I N r� O 1�"1 �� N X OUT FOR NEW DUCT DROPS A Y i BOX 0 E C DOS I� _ PROVIDE CHEM C LL DYED FLOORS E ram, .- T N W FINISH TO BASEMEN NEW HVAC UNIT rT' Fl S THROUGHOUT WITH POLISHED GROUT _OL F I RETP P 1.3 L4 I OR b 10 LATE OR THIS FLOOR a r7 r� Y O O N W APPROVED EUAL KITCHEN 4 N a 3 11 1 8 5 I _ i O _ H W O a J !�I a J I O 1 " V] B r7 v� 10 9 r N e • O I I I I P � : r 3 I 1.2 I, , A I^ O � r �, „ I Ll _ MM A 19 6 W E-i 'i I fm ,yy 1 �ST FLOOR P 14i V FI I 0 L �I I : I I s :t i t E I I NS R VSO 'I ISSUED FOR PERNIIT 1 4-20-10 I: I : y , y :..:I — : _7 6 1 2 3 4 17 4 I I 'I a I I , , - NEW .RAM P SLOPED N MAX 1.20 O O OYSTER o 4 STORAGE . 0. 'RM CONCRETE WITH10 I _ O SEALER O y P O COOLER PRE _ 8 0 2 _ G b OWNER) GENERAL STORAGE WNE .; H H co I , ■ C C I PROVIDE CHEMICALLY DYED FLOORS 1 - DW INFO. <WITH POLISHED'FINISH THIS ROOM G. O. 'AND. OFFICE ALIGN TOILETS, CORRIDOR DAY SPA L I . by OR APPROVED .EQUAL RA E Y AB 0 N GRADE- S LAB ON G D DATE 4 20-10 NEW SLAB LEVEL .WITH FIRST ST FLOOR 0.3 _ O 0 I� O OF SLAB I n_ t" rr HAU NCH FA CE SCALE 3/16 1 0 BELOW STORE FRONT 0.2 6 0 6 0 OFFICE O h ADD : i DRAWN C "CORRIDOR I 0.7 - s— SAN O C HKD 0.1 0 I APPRVD : J 4 ELEVATOR NEW DOOR AND FRAME MODIFY RATS 3 SANITARY LINE . OPENING AS REQUIRE E �..; y.,.� >„ ,•.< .�,, AS HIGH AS POSSIBLE �I ri d:.,,. � . : • : 1Yb'�ve�, ui">�, ':'a"'ram' I 4y, BA EMENT PLAN : , SHEET TITLE: FLOOR PLANS I SHEET & JOB #. A-1 �I 542 II ; , i � i 7 I I , i N cz O •— CL . O O CO Lo U co LID C N Lo O Cp &*4 Q Q cb f O 00 tz O O . I `O Lo N • • 1 f N _ I 1 , A3 BOXED SOFFIT FOR SANITARY N WASTE LINE N EXTEND WOOD PANEL TO CORNER STAIN do SEAL OFFICE EXISTING BRICK N T WALLS 0 REMAIN—/ IN, FRONT BACK B _ RELOC TED RO N co IN ITS ENTIRETY EXISTING WOOD — �J KITCHEN F-� G - WALL TO REMAIN W .- IF., STAIN & SEAL 0 NEW WOOD PATIO DOOR rn r WITH .WOOD FRAME Ll 0 ff 1 I ,a O i U w 0 NEW RAMP w a M..I _ _ x PW DAY SPAPREP/STORAGEA STORAGE a00M PUMP R M GENER L .COOLER rn Z U ` O rs, O I�1 rA RESTAURANT A SECTION THRU E W d . a w i a I--I - 0 W _O a Ir' � I , V O ff z f Mai 3 A x A x I NS REVIISO ISSUED FOR PERMrr FACE BRICK 1 4-20-10 8 CMU FLASHING THRU WALL F L ,— NEW 4 x 3 1 2 x516 ' EXISTING YARD AR M TO REMAIN 'GALV STEEL ANGLES 3 PENDANT SIGNAGE'` r NEW WOOD PATIO DOOR NEW CANOPY SLACK ;WITH WOOD FRAME 0 i WITH WHITE LETTERS NEW STAT IONARY WOOD WINDOWS WITH WO OD AWNING D - DWG. INFO. D WIN OWS "ABOVE VENTING o - DETAIL. 1 _ _ _ _ a Zaio � Sc: 1 1 0 DATE OYSTER � Y TER O S S NE W .SIGN BA ND NAKEDO i SCA LE 3/16 l 0 UNO Imo! JELD WE N AWNING UNITS ALL WOOD "TWA 1736 n ,1 ADD WINDOW dayspa DRAWN CM V EXISTING R 17 "3 4 x 36 3 4RE 0 E 0 DISPLA YS AND PROV IDE DOOR — CHKD W WOOD PATIO D JELD .WEN CASEMENT UNITS NEW E FIXED ALL WOOD TWC 3660 RO 36 3 4 x 60 '3 4 APPRVD r 4 13 0 {� 1. a r ft 1. @ r p H i 9 ' t F x PARKING LOT ENTRANCE 'ELEVATION ; .. �. . �. SCALE. 3 8 0 r, o MAIN ST REET EL EVATION M tii. M SCALE. 1 4 1 0 v S HEET TITLE. EELEVATIONS & SECTION SH EET & JOB #. i A2 5 42 i cu O •:3 Q L O O N Lo O (D ob OD A3 l!00 � CID RELOCATED AND MODIFIED NEW WOOD PATIO DOORS V O Z- O WAIT STATION AND WINE AND SIDELIGHTS TO EXIST 0 EXISTING BRICK DISPLAY FROM INDEPENDENCE CLOTHING STORE OFFICE WALLS TO REMAIN DRIVE E+ a) cn ~ ti gg g g EXISTING BRICK I CV WALLS TO REMAIN KITCHEN RELOCATED BANQUET SEATS r- I POS 00 DRINK RAIL 10'-9" VERIFY SLAB THICKNESS AND EDGE IN FIELID PRIOR TO NEW WORK. iF SUFFICIENT SLAB A EXISTS INFlLL WITH NEW SLAB LEVEL WITH H d \ EXIST FLOOR; IF NO SLAB OR INSUFFICIENT GENERAL STORAGE CORRIDOR w 1 OFFICE SLAB EXIST REMOVE AND POUR NEW SLAB 0 DAY SPA ON GRADE AND HAUNCH BELOW NEW LINE i OF STOREFRONT p rB gSECTION THRU RESTAURANT OwW � � I� Mil E'■I � a r~ A 3 I, REVISIONS ISSUED FOR PERNIIT j 1 4-20-10 EXISTING UPPER EXISTING UPPER STOREFRONT TO STOREFRONT TO REMAIN REMAIN SIGN BAND w l SIGN BAND DWG. INFO. EXTEND PLASTER FINISH TO MATCH EXISTING CEILING DATE 4-20-10 AWNING WINDOWS AWNING WINDOWS R ►� SCALE 3/16"=1'-0" M _ N REMOVE STOREFRONT AND Lo DISPAY UNITS ` DRAWN CADD i CHKD j FIXED WINDOWS APPRVD NEW 4" SLAB ON GRADE WITH HAUNCHED EDGE. ENTRANCE DOOR 0j DOWEL INTO EXISTING SLAB rl NOTE: VERIFY EXISTING SLAB m CONDITION PRIOR TO WORK TO DETERMINE IF NEW SLAB CAN rr BE POURED OVER EXISTING. PANELED BULKHEAD ; d' tlHs GRADE SHEET TITLE: SECTIONS 1 SECTION THRU ENTRY DOOR 2 SECTION THRU WINDOWS SCALE: 1/2"=1'-O" SCALE: 1/2"=1'-0" SHEET & JOB #: A-3 542 ��)I I, Zm ' O {= Q � p cl) (O Lo U N LLo O (O co O —0 - C Q) 0 1-- r � U O BBC COOLERS CD (4) NEW PENDANT LIGHT FIXTURE SUPPLIED BY OWNER ~ INSTALLED BY ELECTRICIAN N N i BAR RELOCATED (18) PEOPLE H -— --- 1 H II Pos I EXISTING LIGHT TRACKS TO REM IN ❑ = ADD FIXTURES FROM TRACKS TO M BE REMOVED AS DIRECTED O I - l POS OO FHW t c lb c )4 c >a c )a c )4 c c )d � c )d c )d � H KI CHEN EXISTING STRIP LIGHTS O O. p p O O �r SEATING 34) PEOPLE 6, _ TO REMAIN ADD SHIELDS � p "' SE TINE (24) PEOPLE I jUo (REMOVE DOWNLIGHTS THISAREA RELOCATED PENDAIt4T FIXTURES IX O ) p( ) (7) TOTAL EXTEND CORD DROP '=1 � > 7 I � Z AS NEEDED FROM HIGH CEILING Z N .. .. �,�..+ r WAIT STA Pos DRINK RAIL 66' 0 0 Lol EXISTING LIGHT TRACKS TO REMAIN RELOCATED SCONCES FROM O ADD FIXTURES FROM TRACKS TO �4" 36" INDEPENDENCE DRIVE BE REMOVED AS DIRECTED O O I�1 NEW LIGHT TRACK TO MATCH EXIST'G RELOCATE FIXTURES AS DIRECTED EXISTING DOWINLIGHTS TO V1 O 00 a FIRST FLOOR CEILING PLAN REMAIN C"I ►� �, Z � F j VINYL FACED LAY IN PANELS w/ 15/16" STANDARD EXPOSED TEE GRID ►,y USG INDUSTRIES REVISIONS ISSUED FOR PERMrr 1 4-20-10 { 8 FT ; i 4��r G + 3 j f' NO CEILING ABOVE COOLER , 8 FT } NO CEILING r � I i O O e Fr - r NO CEIL' ING 1 r , r o DWG. INFO. r r DATE 4-20-10 r ,t SCALE 3/16"=1'-011 ' ADD DRAWN C W CHKD ' , BASEMENT CEILING ,PLAN APPRVD ICI i { i SHEET TITLE: j CEILING PLANS SHEET & JOB #: A-4 542 ,I CZ 0- O i M � QO 0 c O CO CL Q co O � coL (o — 1 10'_9„ OErr: O Lo ,�,r E 218 1/2" 51_0' 1 '- 1/2" ?+ 4, 4, 4 4„ DOOR SCHEDULE N DOOR DOOR FRAME HARDWARE REMARKS 3'-0" N NO. WIDTH HEIGHT THICK TYPE MATER'L FINISH TYPE MAT FINISH THROAT LOCKSET PASSAGE PRIVACY HINGES CLOSER STOPS PUSH PULL 3 -8" WOOD PANEL TO MATCH EXISITNG WOOD TRIM 0.1 3'-0" 7'-0" 1 3/4" A WOOD SEALER 1 HM PAINT 4 3/4" X 1 1/2 PR X X 0.2 3'-0" 7'-0" 1 3/4" A WOOD SEALER 1 HM PAINT 4 3/4" X 1 1/2 PR X TOUCH PAD ACCESS by OWNER 0.3 3'-O" 7'-O" 1 3/4" A WOOD SEALER 1 HM PAINT 4 3/4" X 1 1/2 PR X FIXED SIDELIGHTS 0.4 3'-0" 7'-O" 1 3/4" A WOOD SEALER 1 HM PAINT 4 3/4" X 1 1/2 PR X iv HOLLOW METAL _ 0 0.5 3'-0" 7'-0 1 3/4" A WOOD SEALER 1 HM PAINT 4 3/4" X 1 1/2 PR X X FRAME PTD 0.6 3'-0" 7'-0" 1 3/4" A WOOD SEALER 1 HM PAINT 4 3/4" X 1 1/2 PR X X 0.7 3'-0" 7'-O" 1 3/4" A WOOD SEALER 1 HM PAINT 4 3/4" X 1 1/2 PR X TOUCH PAD ACCESS by OWNER Ca 1.1 3'-0" 7'-0" 1 3/4" B WOOD SEALER WOOD SEALER X 1 1/2 PR X X SEE MAIN STREET ELEVATION/ WEATHERSTRIPPING and THRESHOLD F 1.2 3'-0'/2'-0" 7'-0" 1 3/4" B/B WOOD SEALER 2 -WOOD SEALER X 3 PR X X PROVIDE HOLD OPEN ON CLOSERS O O 1.3 3'-0" 7'-0" 1 3/4" A WOOD SEALER 1 HM PAINT 4 3/4" X 1 1/2 PR X X O E"I O 1.4 3'-0" 7'-0" 1 3/4" A WOOD SEALER 1 HM PAINT 4 3/4 X 1 1/2 PR X X w u 1.5 3'-0" 7'-0" 1 3/4" A WOOD SEALER 1 HM PAINT 4 3/4" X 1 1/2 PR X X 1.6 3'-0" 7'-0" 1 3/4" B WOOD SEALER WOOD SEALER X 1 1/2 PR X X WEATHERSTRIPPING and THRESHOLD FRAME TYPE 6"' 6" v rA w w w DO z � 0 0 1 4" TEMP NOTES: I GLASS ^ a 1. ALL HARWARE TO BE US 26D SATIN CHROME 3. ALL NEW DOORS SHALL BE NATURAL WHITE BIRCH VENEER rrl LEVERS: DORMA CL700 SERIES WITH LC LEVER DESIGN WITH PRE-FINISHED SEALER n w r'� a HINGES: HAGER BALL BEARING TYPE 4. ALL FRAMES SHALL BE PAINTED METAL MIN. 16 GUAGE CLOSERS: NORTON 7500 SERIES BARRIER FREE STOPS: ROCKWOOD 2. ALL HAREWARE SHALL BE MEDIUM DUTY COMMERCIAL O �1 GRADE HANDICAPPED ACCESSIBLE U.N.O. A B H ►�'�, x o DOOR TYPES x REVISIONS ISSUED FOR PERMIT 1 4-20-10 DWG. INFO. DATE 4-20-10 SCALE NONE DRAWN CADD CHKD �RVD w s�` i 1Y4 g!+Da a+- SHEET TITLE: DOOR SCHEDULE SHEET & JOB #: A-5 542 t C13 ^` L W L coam I G. nc � ce�5 /, Lo O (D 0 0 � o o Cori 00 o a) ° Ln t � � N 60 , w , BBC COOLERS RELOCATED COMPRESSOR ON ROOF FOR BASEMENT WALK IN COOLER O � BAR RELOCATED (18) PEOPLE H t�C l: t��,. GREASE TRAP FOR Pos I 2 EEI / �J�� (3) COMPARTMENT SINK H rl rl 33 34 O O COATS O / !V" AND SPRAY WASH SINK Q RAMP 1:20 ° 1 7 PROVIDE POWER AS REQ'D 0 I Ec" 23 35 MEN WOMEN T 9 �291 28 27 T O UP TO NEW EXHAUST FAN p KITCHEN ON ROOF w M a cl SEATING (34) PEOPLE I 9 O V1 iWl �' SEATING (24) PEOPLE Ir=i rl ri rl ri 16 T 1 O o-O 00LL] i+l i rl o :/ � w � O ,2 r�T ,� F[i]l � Q WAIT STA INK RAIL DESSERT " O �I �1 �COATS DISPLAY 66 91 66" [IL w a N J-0` � W O ► a E� � �, z a Lr 24" 36" r^ c O V cr 5 c dt SC z A � � FIRST FLOOR PLAN RELOCATED CASE CABINETS AND NEW BASEMENT HVAC UNIT NEW MAKE UP AIR UNIT WINE DISPLAY FROM INDEPENDENCE SIZED TO ACCOMODATE SIZED TO ACCOMODATE DRIVE, RECONFIGURE AS NEEDED INTENDED USE INTENDED USE C� AND REFINISH PRIOR TO INSTALLATION CONTRACTOR PRIOR TO INSTALLATION CONTRACTOR F' n /} SHALL HIRE A STRUCTURAL ENGINEER SHALL HIRE A STRUCTURAL ENGINEER TO VERIFY ROOF FRAMING AND NEW TO VERIFY! ROOF FRAMING AND NEW UNIT LOADS UNIT LOADS 11 �-.. � REVISIONS . � C ISSUED FOR PERMIT S 1 4-20-10 EQUIPMENT SCHEDULE ELEC GAS CW HW DRAIM REMARKS 1 HAND SINK X X X 2 DRAIN BOARD 3 DISHWASHER X X X X 4 SPRAY WASH SINK X X X GAS FIRED HOT WATER 5 3 COMPARTMENT SINK X X X HEATER (80) GALLON ??? 6 MOP SINK X X X L 7 STEAM TABLE X _ ll�' SEWAGE EJECTOR PROVIDE 8 GAS GRILLE X POWER AS REQUIRED 9 10 BURNER STOVE with 2 OVENS X l r— 10 STAINLESS STEEL TABLE }� 11 1 CONVECTION OVEN X X op A 12 HAND SINK X X X S' tUP Hw 13 REFRIGERATED SALAD UNIT X _ RA K IE]OIE Q PUMP O 14 STAND UP REFRIGERATOR X I �� FREEZER STORAGE 15 PREP SINK X X X DWG. INFO. 16 STAINLESS STEEL TABLE a 42 37 18 REFRIGERATED SALAD UNIT X 4-20-10 ST STL TABLE {- 19 STAINLESS STEEL TABLE BEER 38 O O 20 VENT HOOD X NOTES 1 & 2 "= �_ " COOLER COMPRESSOR 21 UNDER COUNTER RERIGERATION x SCALE 3/�6 -1 0 41 ICE MACHINES ❑ H'C H'C GENERAL STORAGE T TRASH RECEPTACLE DRAWN CADD REFRIGERATOR 23 CAPPACHINO MACHINE X X DAY SPA 40 24 ICE: COMPARTMENT X CHIC jr 39 25 WASH SINK X X X ILJ-. odl26 DISHWASHER X X X X APPRVD 27 REFRIGERATOR X u f 28 REFRIGERATOR X OFFICE Lp� 29 OYSTER COMPARTMENT X CORRIDOR - � 30 ICE COMPARTMENT X 31 SYRUP PUMP X c 32 SINK UNIT X X X 33 REFRIGERATOR X 34 REFRIGERATOR X 35 HAND SINK X X X Ll 36 DESSERT UNIT X 37 HAND SINK X X X 38 SINK w/ DRAIN BOARD X X X � 39 ICE MACHINE X X X :; ... 40 ICE MACHINE X X X 41 REFRIGERATOR X 42 BEER COMPRESSOR X 43 44 SRYRUPE RACK X SHEET TITLE: NOTES: FURNITURE BASEMENT PLAN 1. DUCT TO HIGH ROOF AND CONNECT TO EXHAUST FAN 2. RELOCATE AND REINSTALL FIRE SUPPRESSION SYSTEM PLAN 3. POS POINT OF SALE REGISTERS PROVIDE POWER (3) LOCATION`S �..�. ����`� �•�`�'`` SHEET & JOB #: f� F 1 542