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HomeMy WebLinkAboutCOLOMBO'S CAFE & PASTRIES - FOOD i 754& A4 OLOMBO'S CAFE PS Street,TRIES 'r$-o1'061�Main HYANVi5 r '� OErt Town of Barnstable BOARD OF HEALTH # John T. Norman Board of Health Donald A.Gaudagnoli, M.D. R4AIL'3li'rARE,E, F.P.(Thomas)Lee,. '+asp Daniel Luczkow, M.D. Alt. 200 Main Street, Hyannis, MA 02601 Phone: (508) 862-4644 Fax: (508)790-6304 www.townofbarnstable.us Permit to Operate a Food Establishment In accordance with regulations promulgated under authority of 105 CMR 590.000 M.G.L. Chapter 94 Sections 305A, 3056, 146, 189 and 189A; Chapter 111, Sections 5 and 127A, a permit is hereby granted to: Permit No: 892 Issue Date: 01/01/2022 DBA: COLOMBO'S CAFE AND PASTRIES OWNER: CAFE COLOMBO, INC. Location of Establishment: 544 MAIN STREET HYANNIS„ MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IncloorSeating: 148 OutcloorSeating: 18 Total Seating: 166 FEES FOOD SERVICE ESTABLISHMENT: $300.00 YEAR. 2022 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2022 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE- FOOD: MOBILE- ICE CREAM: Q� FROZEN DESSERT: Thomas A. McKean, IRS, CHO, Health Agent I FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: SHARED GREASE TRAP WITH DAILY PAPER ON MAIN LOCATED AT 546 MAIN STREET- RESTRICTED TO 166 SEATS WITH SHARED MAINTENANCE AGREEMENT. For Office Use Only: Initial T"�'�.� Town of Barnstable �_ Date Paid� ( � Amt Pd$ BABNSrABLE : Inspectional Services Public Health Division $ �G Thomas McKean,Director 200 Main Street,Hyannis,MA 02601 Office: 508-862-4644 Fax: 508-790-6304 APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE NEW OWNERSHIP RENEWAL NAME OF FOOD ESTABLISHMENT: Cod,o j4©5 C.ct- e Pgjf-1`12 5 ADDRESS OF FOOD ESTABLISHMENT: .6 y 4 Gy,a.p o �� �►L S MAILING ADDRESS(IF DIFFERENT FROM ABOVE): /S q at e E-MAIL ADDRESS: �CP{� , Co-t o bwb® �_ �'��D ��f7►r i, TELEPHONE NUMBER OF FOOD ESTABLISHMENT: (4 o 1 IN- S 7 0 D TOTAL NUMBER OF BATHROOMS: J5 WELL WATER:YES NO ✓...(ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: 11�SEASONAL: DATES OF OPERATION: < / /PTO /�NUMBER OF OF SEATS: INSIDE: OUTSIDE: to TOTAL: / (0 S SEATING: MUST OBTAIN A COMMON VICTUALLER'S LICENSE FROM LICENSING DIV. ***OUTSIDE DINING REMINDER*** OUTSIDE DINING,MUST BE APPROVED BY THE HEALTH DIV.AND LICENSING,AND MEET OUTSIDE DINING REQUIREMENTS. IS WAIT STAFF PROVIDED FOR OUTSIDE DINING? IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S)? TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW) FOOD SERVICE RETAIL FOOD-ONLY required for TCS foods(foods requiring refrigeration/freezer) BED&BREAKFAST CONTINENTAL BREAKFAST COTTAGE FOOD INDUSTRY(formerly residential kitchen) MOBILE FOOD FROZEN DAIRY DESSERT MACHINES...(MONTHLY LAB ANALYSIS REQUIRED) CATERING...(CATERING NOTICE REQUIRED BEFORE EVENT(SEE PAGE#2) *** SEASONAL,MOBILE & NEW FOOD ONLY*** REQUIRED TO CALL HEALTH DIV.FOR INSPECTION PRIOR TO PERMIT BEING ISSUED PLEASE CALL 508-862-4644 Q:\Application FormsTOODAPP 2020.doc OWNER INFORMATION: `� FULL NAME OF APPLICANT �/ n q.yi o L U(_r) G o Z ow bo SOLE OWNER: YES NO D.O.B :6 a( 157 OWNER PHONE# -So 0 —3�(n97-7&70 ADDRESS_ 6 (1)-j Cr�� G -D r �3 4-o cP..e.2�jc h , I/vL - Q a-!�b 3 CORPORATE OWNER: C'oI�Dlr.¢l��? S CQ'7CCe .�v1 C. CORPORATE ADDRESS: -6 y y //�IC�D �C � !�V 4141 ' 2 A ff D;—je6 D/ PERSON IN CHARGE OF DAILY OPERATIONS: Z) qd ( & E)ut,6-C) List(2) Certified Food Protection Managers AND at least(1)Allergen Awareness Certified Staff All FOOD ESTABLISHMENTS must have 1 Certified Food Protection Manager PER SHIFT. **ATTACH COPIES OF CERTIFICATES** The Health Div. will NOT use past years' records.You must provide new copies and POST THE CERTIFICATES at your food establishment. Certified Food Managers Expiration Date Allergen Awareness Expiration Date i. k `®�t l (� 1.Chi� 0 e4 fq4waq 4,13/ o f l `a` I -�j �X ko4u, (?-e> /Guebpp 4;L D I SIGNATURE OF APPLICANT DATE ***FOOD POLICY INFORMATION*** SEASONAL FOOD SERVICE:All seasonal food establishments,including mobile trucks must be inspected by the Health Div. prior to opening!! Please call Health Div.at 508-862-4644 to schedule your inspection. Please call at least(7)days in advance. FROZEN DAIRY DESSERTS: Frozen desserts must be tested by a State Certified lab prior to opening and monthly thereafter, with sample results submitted to the Health Div. Failure to do so will result in the suspension or revocation of your Frozen Dessert Permit until the above terms are met. CATERING POLICY: Anyone who caters within the Town of Barnstable must notify theTown by fax or mail prior to catering event. You must complete a catering notice found at http:/hvww.townofbarnstable.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.3 1"each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC 1 st. Q:\Application FormsTOODAPP REV3-2019.doc �p TMB roh, TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: - Date: Page: of ti OFFICE HOURS 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 MASS. g. MON.-FRI. °rtn r3AA+p`e HYANNIS, MA 02601 No Reference R-Red Item- PLEASE PRINT CLEARLY 508-862-4644 FOOD ESTABLISHMENT INSPECTION REPORT _ Name Dat Tpe of Tyoe of Inspection on Routine Address Ris oo001, a Re-inspection Level a ai Previous Inspection Telephon Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other Inspector Out: Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ 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 V!!�\t 1-41 e-% A ❑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 r ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑9.Food Contact Surfaces Cleaning and Sanitizing ❑21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) % (L Corrective Action Required: ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or Q' within 90 days as determined b the Board of Health. Overall Rating Y Y ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction:Based on an inspection today,the items ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ 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 9 ardless of the number of critical, results in an F. if no critical violations observed,4 to 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food B=One critical violation and less than o 6 B. Seriously Critical Violation=F is scored automatically if: no hot non-critical violations von-critical violations re 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) 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 VV #Seats Observed Frozen Dessert Machines: Outside Dining Y N j 's S ature 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* $ Cross-contamination 14 Food or Color Additives Law Cooled to 41 F Within 4 Hours* for P 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs Cooked and RTE Foods.* * 19 PHF Hot and Cold.Holding 2-103.11 Person-in-Charge Duties 3-302.14 Protection from Unapproved Additives Contamination from Raw Ingredients 15 Poisonous or Toxic Substarices 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F EMPLOYEE HEALTH 3-302.11 A 2 Raw Animal Foods Separated from Each * 590.004(F) ( )O P 7-101.11 Identifying Information-Original Containers * 2 590.003(C) Responsibility of the Person-in-Charge to Other* * 3-501.16(A) Hot PHFs Maintained At or Above 140°F 7-102.11 Common Name-Working Containers * Require Reporting by Food Employees and Contamination from the Environment * 3-501.16(A) Roasts Held At or Above 130°F 7-201.11 Separation-Storage* Applicants* 3-302.11(A) Food Protection* p g 20 Time as a Public Health Control 7-202.11 Restriction-Presence and Use* 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 3-501.19 Time as a Public Health_Control* Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.004 11 Variance Re uirements 3-304.11 Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions* ( ) q 590.003(G) Reporting by Person in Charge* Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Reservice of Food* 7-204.12 Chemicals for Washin Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition ofAdulterated or Contaminated g Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 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* TIMEITEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY * Concentration and Hardness* 22 3-603.11 Consumer Advisory Posted for Consumption of 3-202.16 Ice Made From Potable Drinking Water 3-401.11A(1)(2) Eggs-155°F 15 sec Animal Foods That are Raw,Undercooked or 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* 5-101.11 Drinking Water from an Approved System* gg Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Effective 11112001 4-602.11 Cleaning Frequency of Utensils and Food Animals-OFF 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) I Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and Stuffing Containing Fish,Meat,Poultry or 590.009 A D Violations of Section 590.009 A D m cater- 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* ( ) ( ) ( ) ( ) * Ratites-165°F 15 sec* in mobile food,temporary and residential Sources g, P �' 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By 2-301.11' Clean Condition-Hands and Arms* Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 _ Cleaning Procedure* 165°F* foodborne illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b)All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding 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 * (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 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. Poisonous or Toxic Materials I FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision tl 29. Special Requirements 009 3-502.11 Specialized Processing Methods* 1 130. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Formback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. °ptME Tok, TOWN OF BARNSTABLE HEALTH INSPECTOR,s Establishment Name: - Date: e:. of ' . OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30A.M. BARNS"1'ABLE. • 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified HYANNIS,MA 02601 MON.-FRI - 4 - 'EON1P` No Reference R-Red Item PLEASE PRINT CLEARLY FOOD ESTABLISHMENT INSPECTION REPORT 508-862-464 Name Date T e of T f Inspection O e outine Address Risk ' od Service - €ction Level Previous Inspection Telephone f IV Residential Kitchen. Date: Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) ft. Time Bed&Breakfast HACCP In: Other 1j41_1?AA9e4 AD 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) L ` UA Action as determined by the Board of Health. Allergen Awareness 590.009(G) LK FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands 1.PIC Assigned/Knowledgeable/Duties❑ g g ❑ 13.Handwash Facilities j 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) 01 ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating mp ❑6.Tags/Records/Accuracy f Ingredient Statements ❑ 18.Cooling ❑ 7.Conformance with Approvd Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑20.Time As a Public Health Control ❑8. eparation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) s 9.Food Contact Surfaces Cleaning and Sanitizing ❑21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) I I Corrective Action Required: o ❑ Y s . Non-critical(N)violations must be corrected immediately or q Overall Rating VVV within 90 days as determined by the Board of Health. g O ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Sc uled Naerger7ySuspension C N Official Order for Correction:Based on an inspection today,the items checked indicate violations of 105 CMR 590.000/Federal Food Code. ❑ Embar o 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. B=One critical violation and less than 4 non-critical violations 9 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. 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 i • 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 Signature Print: 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Sign t re Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N c - Dumpster Screen? Y N • r r i Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 14 Food or Color Additives ' Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs Cooked and RTE Foods.* Additives* 19 PHF Hot and Cold Holding 2-103.11 Person-in-Ghazge Duties - 3-302.14 Protection from Unapproved ' Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F 590.004(F) EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* Other* fY go3-501.16(A) Hot PHFs Maintained At or Above 140°F* 2 590.003(C) Responsibility of the Person-in-Charge to 7-102.11 Common Name-Working Containers* * Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F 7-201.11 Separation-Storage*Applicants* 3-302.1'1(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* 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 Reservice of Food* 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusion and Restrictions Disposition of Adulterated or Contaminated g ( ) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 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 Wazewashin Hot Water 7.206.12 Rodent Bait Stations 3-201.12 Food in a HermeticallySealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* P 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* - 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16-' ` Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of E s-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System* _ gg Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Effective 11112001 _ _ 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min Eggs* 4-702:11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 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 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. * 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 590.004(C) Wild Mushrooms practices should be debited under#29-Special 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding Requirements. 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3-403.11(C) Commercially Processed RTE Food-140°F* (Blue Items 23-30) 3-202.15 Package Integrity Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the g Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 1 g Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 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 3402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients` Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 29. Special Requirements .009 3-502.11 Specialized Processing Methods* 130. 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 590.600. .\ _ *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. pF THE r TOWN OF BARNSTABLE. - -HEALTH INSPECTOR'S Establishment Name: Date: Page: of ' v� OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30 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 � a39 `0� HYANNIS, MA 02601 MON.-FRi' No Reference R-Red Item PLEASE PRINT CLEARLY j0rF0 MAC p' 508-862-4644 FOOD ESTABLISHMENT INSPECTION REPORT Name Date a of T n ection r6bera Fro.tine Address Risk F Service on Level Previous Inspection Telephon Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness 01 Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP 1p In: Other Inspector Out: Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ �- Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities -. EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals , FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Food ) c p ❑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 IV ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations '. Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: ❑ No El Yes Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction:Based on an inspection today,the items ❑ m Ebar 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.B=One critical violation and less than 4von-critical violations re 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If Seriously Critical Violation=F is scored automatically if: no hot 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=( 2 critical violations and less than 9 non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of 28.Poisonous or Toxic Materials FC-7)(590.008 be in writing and submitted to the Board of Health at the above address) violations observed,7 to 8 non-critical violations. If 1 critical refrigeration.29.Special Requirements (590.009) within 10 days of receipt of this order. violation,4 to 8nori-critical violations=C. 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Signat r Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen? Y N ...�-___-..._._.��-�_.-�-�..+_�..-w«+-y-.y�Y,� ^Y�-+vr.+���y,^-�..- .��-`xti�....�...-..✓w.. .-,f-_ «..�. ...-.r...�.....�r..�..-a ���.+r�+--_-rwr -.M.-r-S'--Y^�.._trti.-'.^-�..r - �- __ -_� _' - _ _ F - - - - - 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) [Demonstration gnment of Responsibility* $ Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) 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 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F EMPLOYEE HEALTH 3-302.1](A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* Other* 3-501.16(A) Hot PHFs Maintained At or Above 140°F r 590.003(C) Responsibility of the Person-in-Charge to _. _ 7-102.11. Common Name-Working Containers* * Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F 7-201.11 Separation-Storage*Applicants* 3-302.11(A) Food Protection* P g 20 Time as a Public Health Control 590.003(F) Responsibility of A Food Employee or An _ _ _ 3.302.15_ Washing Fruits and Vegetables 7-202.11 Restriction-Presence and Use* 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.004 11 Variance Requirements 590.003(G) Reporting by Person in Charge* Contamination from the Consumer 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 Rrated orce,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 Warewashing-Hot Water 7.206.12 Rodent Bait Stations 3-201.12 Food in a HermeticallySealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* P 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* - 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 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 A 11-601. ) Clean Utensils and Food Contact Surfaces of * Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System* 4 ( Eggs-Immediate Service 145°F 15 sec Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* E//aw" 11112001 4-602.11 _Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* ' Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and Stuffing Containing Fish,Meat,Poultry or 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- 3-201.15 Molluscan Shellfish from NSSP Listed _ Chemical* Ratites-165°F 15 sec* Sources* ing,mobile food,temporary and residential 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By _ 2-301.11 Clean 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* 2-30J.12 Cleaning Procedure* 165°F* foodbome illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special Requirements. 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* - 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3-403.11 C 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 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 $ Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 13 Handwashing Facilities 3-501.14 A 3-202.18 Shellstock Identification ( ) Cooling Cooked PHFs from 140°F to 70°F 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Item Good Retail Practices FC 1590.000 Tags/Records: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 * 5-205.11 Accessibility,Operation and Maintenance 3-402.12 Records,Creation and Retention � Within 4 Hours 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 1 Handwashing Cleanser,Availability 28. 1 Poisonous or Toxic Materials 1FC-7 .008 HACCP Plans 6-301.12 1 Hand Drying Provision 129. 1 special Requirements 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. oFIsE roe, TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: Date: ' age: of v` Wo OFFICE HOURS PUBLIC HEALTH DIVISION 8:00=9:30A.M. RARNSTARLE. ` 200 MAIN STREET 3:30-a:3o P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAI 4 OF CORRECTION Date Verified ,659. �0� HYANNIS,MA 02601 MON.-FRI. No Reference .R-Red Item PLEASE PRINT CLEARLY �Aa 508-862-4644 - 'ED"""' FOOD ESTABLISHMENT INSPECTION REPORT '! c Name Ali A A, 14/11,i✓/ Date Type of 'O Addres / Risk Rood Service ECection t Leveletait-- pection Telephone Residential Kitchen Date: Mobile Pre-operation - J Owner HACCP Y/N Temporary S - Caterer eneral Complaint Person in Charge(PIC) Time Bed&Breakfast In: Other Inspector Out: Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ 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 f ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities L/ EMPLOYEE HEALTH PROTECTION FROM CHEMICALS N ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives �, ,� \7- /�I A ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIMEITEMPERATURE CONTROLS(Potentially Hazardous Foods) `\ t -�❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating ❑6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling t�A �,/� "A , �/ y � l ❑7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding ) _ \�+ PROTECTION FROM CONTAMINATION ❑20.Time As a Public Health Control - ( f �- i ❑8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) 41 4 4 4 /l ❑9.Food Contact Surfaces Cleaning and Sanitizing ❑21.Food and Food Preparation for HSP �r �` ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY �-^ ❑ 11.Good Hygienic Practices ❑22.Posting of Consumer Advisories v \� l� Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations �� �� �V -� Critical(C)violations marked must be corrected immediately. (blue 8�red items) 1, f a � Corrective Action Required: ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or I I I within 90 days as determined b the Board of Health. Overall Rating y y ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction:Based on an inspection today,the items ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical, results in an F. 25.Equipment and Utensils 6=One critical violation and less than 4non-critical violations 9 (FC-4)(590.005) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If C=2 critical violations and less than 9non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must violations observed,7 to 8 non-critical violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violation,4 to Snon-critical violations=C. s 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 �� I 1 - o _ Permit Posted . Y Pumping in Date Grease N i�N Grease Trap Previous u g ease Rendered Y �.- p p PIC's Si a Print- Frozen Seats Observed Frozen Dessert Machines: Outside Dining Y N Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N _74A� Dumpster Screen Y N - �� �^ Violation related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from -3-202.12 Additives* 3-501.15 Cooling Methods for PHFs Cooked and RTE Foods.* 19 PHF Hot and Cold Holding 2-103.11 Person-in-Charge Duties 3-302.14' " Protection from Unapproved Additives* Contamination from Raw Ingredients 15' Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41 EMPLOYEE HEALTH - 3-302:11(A)(2) Raw Animal Foods Separated from Each 7-10 Other* Ll l 590.004(F) * - -3-501.16(A) Hot PHFs Maintained At or Above 140_ Identifying Information-Original Containers* °F* . 2 590.003(C) Responsibility of the Person-in-Charge to - - 7-10211 Common Name-Working Containers* Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F* Applicants* 3-302.11(A) Food Protection* 7-201.11 Separation-Storage* 20 Time as a Public Health Control 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 7-202.11 Restriction-Presence and Use* 3-501.19 Time as a Public Health Control* 3-304.11 Food Contact with Equipment and Utensils Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* (590.004 11) Variance q Requirements 590.003(G) Reporting by Person in Charge* 7-203.11 Toxic Containers-Prohibitions* Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Rrated or of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated � ) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 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 Wazewashing-Hot Water 7.206.12 Rodent Bait Stations Raw Seed S routs Not Served* 3-201.12 Food in a Hermetically Sealed Container* Sanitization Temperatures* 7-206.13 Tracking Powders,Pest Control and P 3-201.13 Fluid-Milk and Milk Products* 4-501.112 Mechanical Warewaliing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served 3-202.13 Shell Eggs* I Sanitization Temperatures* TIMEITEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY Concentration and Hardness* 22 3-603.11 Consumer Advisory Posted for Consumption of 3-202:16 Ice Made From Potable Drinking Water* 3-401.11A(1)(2) Eggs-155°F 15 sec Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System* 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Equipment* r Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Ef eye 11112001 4-602.11 Cleaning Frequency of Utensils and-Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source _ 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min Eggs* 4-702.11 Frequency 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 NS_SP Listed _ _ _ Chemical* _ g g � 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- Ratites-165°F 15 sec* Sources* ing,mobile food,temporary and residential 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By 2-301'.11 Clean Condition-Hands and Arms* Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodborne illness interventions and risk factors. * 2-301.14 When to Wash* 3-401.11 A 1 b)O All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 590.004(C) Wild Mushrooms ( )( 3-201.17 Game Animals* 11 - Good Hygienic Practices 1 Reheating for Hot Holding practices should be debited under#29-Special Requirements. 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B)' Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3-403.11(C) 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 * 12 Prevention of Contamination from Hands 3-403.11E Remaining Unsliced Portions of Beef Roasts* 3-101.11 Food Safe and Unadulterated ( ) g illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 3-202.18 Shellstock Identification* 13 Handwashing Facilities 3-501.14(A) Cooling Cooked PHFs from 140°F to 70°F Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* * 23. Management and Personnel FC-2 .003 5-203.11 Numbers and Capacities* Within 4 Hours 9 Tags/Records:Fish Products 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction* 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs;Made from Ambient Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients' Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007. 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. 1 Poisonous or Toxic Materials I FC-7 .008_ HACCP Plans 6-301.12 Hand Drying Provision 129. 1 Special Requirements 1.009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* 5:590Fonnback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. t °p IKE Tp� TOWN OF BARNSTABLE, - HEALTH INSPECTOR'S Establishment Name: Date: Page: �.. Of. ti OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30 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 HYANNIS, MA 02601 soe esz asaa No Reference R--Red Item PLEASE PRINT CLEARLY 'FDN1P�p FOOD ESTABLISHMENT INSP CTION REPORT Name ' bos Date ZL / Type o Type of Inspection (J O s Routine ( 41 �i17C� t// Address �l /' Rill S11- - 11 Risk (-Food Servi Re-inspection Level etai Previous Inspection Telephone Residential Kitchen Date: . Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illnespwl- Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast H CP In: Other �- Inspector j,( S� Out: At-- ' 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) ❑ f � Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ fi" S � ✓} p, Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands r ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities !� rwef iC / EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives S ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals y 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 LJ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling j 17117.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑ 1' 20.Time As a Public Health Control ❑8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) / ❑9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) \ Corrective Action Required: ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or Overall Rating �$Ziwithin 90 days as determined by the Board of Health. ❑ Voluntary Compliance' ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction:Based on an inspection today,the items Embar o checked indicate violations of 105 CMR 590.000/Federal Food Code. ❑ g ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils B=One critical violation and less than 4 non-critical violations 9 (FC-4)(590.005) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. Seriously Critical Violation F is scored automatically if: no hot 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If 27.Physical Facility y (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than 9 non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violations observed,7 to 8 non-critical violations. If 1 critical refrigeration. 29.Special.Requirements (590.009) within 10 days of receipt of this order. violation,4 to 8 non-critical violations=C. 30.Other DATE OF RE-INSPECTION: Inspector's S'grialure Print: 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed frozen Dessert Machines: Outside Dining Y N PIC's Signature Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen? Y N 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* F8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs Cooked and RTE Foods.* 19 PHF Hot and Cold Holding 2-103.11 Person-in-Charge Duties 3-302.14 Protection from Unapproved Additives* Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F 590.004(F) EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 7-102.11 590.003(C) Responsibility of the Person-in-Charge to Common Name-Working Containers* Other* 3-501.16(A) Hot PHFs Maintained At or Above 140°F 2 Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F * 7-201.11 Separation-Storage* Applicants* 3-302.11(A) -Food Protection* 20 Time as a Public Health Control 7-202.11 Restriction-Presence and Use* 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* 7.202.12 Conditions of Use* 590.004 11 Variance Re uirements 3-304.11 Food Contact with Equipment and Utensils* 7-203.11 Toxic Containers-Prohibitions* ( ) q 590.003(G) Reporting by Person in Charge* Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Resumed Food and Rrated or of Food* 7-204.12 Chemicals for Washin Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated g � ) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Warewashin Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a HermeticallySealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* P 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* I Sanitization Temperatures* TIMEITEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY Concentration and Hardness* 22 3-603.1] Consumer Advisory Posted for Consumption of 3-202.16 Ice Made From Potable Drinking Water* 3-401.11A(1)(2) Eggs-155°F 15 sec Animal Foods That are Raw,Undercooked or 5-101.11 DrinkingWater from an Approved System* 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* _ PP Y Not Otherwise Processed to Eliminate Equipment* ( )( ) Pathogens 590.006(A) Bottled Drinking Water* 3-401.11 A 2 Comminuted Fish,Meats&Game * e eafve 11112001 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) I Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and Stuffing Containing Fish,Meat,Poultry or 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* A009 D 590. oaons of Section 590.009 incater- ( ) ( ) Violations A( )-(D) Sources* Ratites-165°F 15 sec* ing,mobile food,temporary and residential 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodbome illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b)All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 11' Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special Requirements. 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11 A& PHFs 165°F 15 sec* $ Receiving/Condition ( ) (D) 3-202.11 PFIF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3-403.11(C) Commercially Processed RTE Food-140°F* (Blue Items 23-30) 3-202.15 Package Integrity 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* Lu 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 TagsiRecords:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction* Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26.. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. 1 Poisonous or Toxic Materials I FC-7 1.008 HACCP Plans 6-301.12 Hand Drying Provision 129. 1 Special Requirements 1.009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Forrnback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. t oFIK rE TOWN OF BARNSTABLE HEALTH iNSPECTOR,s Establishment Name: Date: i Page: of ti OFFICE HOURS r P ° PUBLIC HEALTH DIVISION 8:00-9:30A.M. - s BARNSTABLE. - 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified a59: ��� HYANNIS,MA 02601 MON.-FRI. No Reference R-Red Item PLEASE PRINT CLEARLY 508-862-4644 p FOOD ESTABLISHMENT INSPECT)ON REPORT - Name Date T e of T f c ion Ooeratio11M outine Address Risk Service. ection _ Level Previous Inspection V Telephone OF Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness r o Caterer General Complaint Person in Charge(PIC) / Time Bed&Breakfast HACCP 1 In: Other Inspector Out: T� i 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 LIV 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 VVV FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) Li s ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating4-JAILIA ❑6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling s -❑7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑20.Time As a Public Health Control ❑8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ✓ ❑9.Food Contact Surfaces Cleaning and Sanitizing ❑21.Food and Food Preparation for HSP MIA ❑ 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 i ` J Critical(C)violations marked must be corrected immediately. (blue&red items) \ Corrective Action Required: f Non-critical(N)violations must be corrected immediately or within 90 days as determined b the Board of Health. Overall Rating Voluntary Compliance y y ❑ ry p ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduledf Emergency S spen o C N Official Order for Correction:Based on an inspection today, 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 13=One critical violation and less than 4 non-critical violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If Seriously Critical Violation=F is scored automatically if: no hot 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than 9 non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of be in writing and submitted to the Board of Health at the above address violations observed,7 to 8 non-critical violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials (FC-7)(590.008) 9 violation,4 to 8von-critical violations=C. 29.Vu . uirements (590.009) within 10 days of receipt of this order. 30. DATE OF RE-INSPECTION: Inspector's Signature Print: 31. reened from public viewPermit Posted? N Grease Trap Previous Pumping Date Grease Rendered Y N PIC's SignaturePrint: #Seats Observed D s rt Machines: Outsid Y N Frozen es e e Dining Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen? Y N Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs 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) Co 590.003(C) Responsibility of the Id 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* Other* 3-501.16(A) Hot PHFs Maintained At or Above 140°F* 2 Person-in-Charge to Require Reporting by Food Employees and 7-102.11 Common Name-Working Containers*Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F* Applicants* 3-302.11(A) Food Protection* 7-201.11 Separation-Storage* 20 Time as a Public Health Control 7-202.11 Restriction-Presence and Use* 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.004 11 Variance Re uirements 3-304.11 Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions* ( ) q 590.003(G) Reporting by Person in Charge* Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* * 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Reservice of Food 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources F9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual WareIwashing-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 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* 3-401.11 A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of * 4-601.11(A) Clean Utensils and Food Contact Surfaces of E s-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System gg Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Ef crrve I/I12001 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets'Standa-fds in-3 10 CMR 22.0* Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min Eggs* --- -- 4-702.11 Frequency of Sanitization of Utensils and Food 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec - Shellfish*------ --- - ----- ----- 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and Stuffing Containing Fish,Meat,Poultry or 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* Ratites-165°F 15 sec* Sources* _ .__..._...._____-_.. ing,mobile food,temporary and residential 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under - _.. Game and WJId Ipluhrgoms 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 Shellsteek 2-301.12 Cleaning Procedure* 165°F* foodborne illness interventions and risk factors. 590.004(C) Wild Mushrooms* 3-401.11 2-301.14 When to Wash* A 1 All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail ( )( )�) 3-201.17 Game Animals* - 11 Good Hygienic Practices 17 Reheating for Hot Holding Requirements. radicsrho 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 Commercially Processed RTE Food-140°F* (Blue Items 23-30) 3-202.15 Package Integrity ( ) y Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 13 3-501.14 A 3-202.18 Shellstock Identification Handwashing Facilities ( ) Cooling Cooked PHFs from 140°F to 70°F 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Item Good Retail Practices FC 590.000 Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 ■ 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients` Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures 1 6-301.11 Handwashing Cleanser,Availability 28. 1 Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 129. 1 Special Requirements 1.009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 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. e °FTHE r TOWN OF BARNSTABLE HEALTH INSPECTORS Establishment Name: Date: Page: of ° OFFICE HOURS 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 p39, �O�A HYANNIS, MA 02601 MON.-FRI. NO Reference R-Red Item - PLEASE P NT CLEARLY 508-862-4644 h1P'' FOOD ESTABLISHMENT INSP CTION REPORT ;AA ILI Name Date / e of Tvoe of Inspection ro 1 ion Routine Address Risk Re-inspection Level et ' Previous Inspection Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illne .� Caterer Ge omplaink Person in Charge(PIC) Time Bed&Breakfast In: Other „( Inspector Out: Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(F_) ❑ 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 17 ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIMEITEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑ 20.Time Asa Public Health Control ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) 719.Food Contact Surfaces Cleaning and Sanitizing ❑21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY M ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisorie Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations i� Critical(C)violations marked must be corrected immediately. (blue&red items) �( ^ I u Corrective Action Required: ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or Overall Rating 1{ I 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 B=One critical violation and less than 4 non-critical violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6von-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot C=2 critical violations and less than non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must 28.Poisonous or Toxic Materials (FC-7)(590.008 be in writing and submitted to the Board of Health at the above address violations observed,7 to anon-critical violations. If 1 critical refrigeration. ) violation,4 to anon-critical violations=C. 29.Special Requirements (590.009) within 10 days of receipt of this order. 30.Other DATE OF RE-INSPECTION: Inspector's Signatu 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 C's Si at re int: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen? Y N Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 5910.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs Cooked and RTE Foods.* * 19 PHF Hot and Cold Holding 2-103.11 Person-in-Charge Duties 3-302.14 Protection from Unapproved Additives Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F 590.004(F) EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 2 590.003(C) Responsibility of the Person-in-Charge to Other* g * 3-501.16(A) Hot PHFs Maintained At or Above 140°F* Require Reporting by Food Employees and Contamination from the Environment 7-]02.11 Common Name-Working Containers 3-501.16(A) Roasts Held At or Above 130°F* * Applicants 7-201.11 Separation-Storage*3-302.11(A) Food Protection* 20 Time as a Public Health Control 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 7-202.11 Restriction-Presence and Use* 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* 7.202.12 Conditions of Use* 3-304.11 Food Contact with Equipment and Utensils* 590.004(11) Variance Requirements 590.003(G) Reporting by Person in Charge* 7-203.11 Toxic Containers-Prohibitions* Contamination 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 Warewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetically Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* _ 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of Eggs 5-101.11 Drinking Water from an Approved System* 4-601.11(A) Clean Utensils and Food Contact Surfaces of E s-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Eff ctive/11/2001 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 of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and 3-201.15 Molluscan Shellfish from NSSP Listed Stuffing Containing Fish,Meat,Poultry or 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- Chemical* Ratites-165°F 15 sec* Sources* ing,mobile food,temporary and residential 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodbome illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special Requirements. 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3-403.11 C Commercial) Processed RTE Food-140°F* (Blue Items 23-30) 3-202.15 Package Integrity ( ) y Critical and non-critical violations,which do not relate to the foodbome * 12 Prevention of Contamination from Hands 3-403.11E Remaining Unsliced Portions of Beef Roasts* 3-101.11 Food Safe and Unadulterated _ ( ) g illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) . Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 3-202.18 Shellstock Identification* 13 Handwashing Facilities 3-501.14(A) Cooling Cooked PHFs from 140°F to 70°F 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Item Good Retail Practices FC 590.000 Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 * 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction* Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. 1 Poisonous or Toxic Materials I FC-7 1.008 HACCP Plans 6-301.12 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 1NE A TOWN OF BARNSTABLE -. _ HEALTH INSPECTOR'S Establishment Name: Date: - Page: of - '4 OFFICE HOURS dT ° PUBLIC HEALTH DIVISION 8:00-9:30 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 ey. HYANNIS, MA 02601 soa-N.-FRI. No Reference R-Red item PLEASE PRINT CLEARLY FOOD ESTABLISHMENT INSPECTION REPORT `. Name Da t Type of Tvoe of Insoection Address Risk ood Service Re-ins ection_ Level Re all ion Telephone Residential Kitchen Date: rr Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness �r Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other Inspector Out: i� 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) ❑ 1,44 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 I ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY I ❑ 11.Good Hygienic Practices ❑22.Posting of Consumer Advisories I/', Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations n, Critical(C)violations marked must be corrected immediately. (blue&red items) C;/' 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 1'05 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 non-critical violations 9 if no critical violations observed,4 too 6 von-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If C=2 critical violations and less than 9 non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violations observed,7 to 8 non-critical violations. If 1 critical refrigeration. within 10 days of receipt of this order. violation,4 to 8 non-critical violations=C. 29.Special Requirements (590.009) y p - 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: rYr 31.Dumpster screened from public view tr Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PI. S n tur Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen? Y N , t { Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont-) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* S 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) 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 Separation-Storage* Applicants* 3-302.11(A) Food Protection* P g 20 Time as a Public Health Control 7-202.11 Restriction-Presence and Use* 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.004 11 Variance Re uirements 590.003(G) Reporting by Person in Charge * 3-304.11 Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions* ( ) q Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Rrated or of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated � ) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Warewashing-Hot Water 17.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a HermeticallySealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* P 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 1g3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or Equipment 5-101.11 Drinking Water from an Approved System* * gg Not Otherwise Processed to'Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* effe cr;�urnoa 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) I Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 4-703.11 Methods of Sanitization-Hot Water and 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS Stuffing Containing Fish,Meat,Poultry or 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* g g �' S90.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- Ratites-165°F 15 sec* Sources* 10 Proper,Adequate Handwashing ing,mobile food,temporary and residential Game and Wild Mushrooms Approved B 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Regulatory Authority y 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* fnodbome illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding Requirements. radicsshould 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* VIOLATIOK/S RELATED TO GOOD RETAIL PRACTICES 3-301.12 PreventingContamination When Tasting* * (Blue Items 23-30) 3-202.15 Package Integrity* g 3-403.11(C) Commercially Processed RTE Food-140°F Critical.and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 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 5-204.11 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. 1 Physical Facility FC-6 .007 7 Conformance with Approved fti oeeduris 1 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials I FC-7 1.008 HACCP Plans G. 6-301.12 Hand Drying Provision 29. Special Requirements 1.009 3-502.11 Specialized Processing Methods*', 30. Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Formback5-2doc *nAnntps 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 IKEF, TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: Date: Page: of ° OFFICE HOURS C HEALTH �AR E PU62 0 MAN STREET 3:30-4:30 P.M. DIVISION , : 0-4:30A.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified A tb�q.a HYANNIS,MA 02601 - _ 5 MON.-FRI. 08-862-4644 No Reference. R.-Red Item PLEASE PRINT CLEARLY 'f0A" FOOD ESTABLISHMENT INSPECTION REPORT DateI' T Ins ectionName n outine Address Risk od Service ection APA Level Previous Inspection Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Suspect.Illness Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other _ Inspector Out: r 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 ❑ 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 In ❑ 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 Lb�-D& �� �'� ' 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 El Voluntary Disposal ❑ Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations B=One critical violation and less than 4 non-critical violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If Seriously age back-up, Violation t F is scored automatically o la hot 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 ofcritical ons violations and.less than i non-critical. . f critical water,sewage back-up,infestation of roiients or insects,or lack of be in writing and submitted to the Board of Health at the above address violations observed, riti anon-critical violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials � (FC=7)(590.008) 9 violation,4 to 8non-critical violations=C. 29.Special Requirements (590.009) within 10 days of receipt of this order. 30.Other DATE OF RE-INSPECTION: Inspector's Sig ature Print: 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PI.'s Signa re Print: /+ Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y. A'441W - Dumpster Screen? Y N Violations related to Foodborne Illness 3 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) [Demonstration nment of Responsibility* 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs 2-103.11 Person-in-Charge Duties Cooked and RTE Foods.* 3-302.14 Protection from Unapproved Additives* 19 PHF Hot and Cold Holding Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 590.004(F) 2 590.003(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 3-501.16(A) Roasts Held At or Above 130°F* Applicants* 7-201.11 Separation-Storage* 3-302.11(A) Food Protection* p 20 Time as a Public Health Control 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 7-202.11 Restriction-Presence and Use* 3-501.19 Time as a Public Health Control* * Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use 590.004 11 Variance Requirements 3-304.11 Food Contact with Equipment and Utensils * ( ) 9 590.003(G) Reporting by Person in Charge* 7-203.11 Toxic Containers-Prohibitions Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Reated or of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated � ) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Wazewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetical] Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* y P 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Wazewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* - Concentration and Hardness* 183-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 5-101.11 Drinking Water from an Approved System* 4-601.11(A) Clean ContactEggs Utensils and Food Surfaces of E s-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Ef°m 11112001 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min* Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 4-703.11 Methods of Sanitization-Hot Water and 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 3-201.15 Molluscan Shellfish from NSSP Listed * Stuffing Containing Fish,Meat,Poultry or 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- Chemical Ratites-165°F 15 sec* Sources* 10 Proper,Adequate Handwashing ing,mobile food,temporary and residential Game and Wild Mushrooms Approved By 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Regulatory Authority 2-301.11 Clean Condition-Hands and Arms* 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodborne illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b)All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special Requirements. 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL'PRACTICES * 3-301.12 Preventing Contamination When Tasting* * (Blue Items 23-30) 3-202.15 Package Integrity g g 3-403.11(C) Commercially Processed RTE Food-140°F Critical and non-critical violations,which do not relate to the foodbOrne * 12 Prevention of Contamination from Hands 3-403.11E Remaining Unsliced Portions of Beef Roasts* 3-101.11 Food Safe and Unadulterated ( ) g illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 3-202.18 Shellstock Identification* 13 Handwashing Facilities 3-501.14(A) Cooling Cooked PHFs from 140°F to 70°F 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Item Good Retail Practices FC 590.000 Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 5-20411 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 . 3-402.11 Parasite Destruction* Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients* Supplied with Soap and.hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 29. 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. pp THE r TOWN OF BARNSTABLE. HEALTH INSPECTOR'S Establishment Name: Date: Page: of " ° OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30 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 MASS MON.-FRI. . ,639•e.0� HYANNIS,MA 02601 508-862-4644 No Reference R-Red Item PLEASE PRINT CLEARLY 'FDM FOOD ESTABLISHMENT INSPECTION REPORT. Name Dat j e o section L O �o Routine Address RiskAV, c ion Level etail Previous Inspection Telephon Residential Kitchen Date: Mobile Pre-operation Owner HACCP YIN Temporary Suspect Illness Caterer General Complaint V W - Person in Charge(PIC) Time Bed&Breakfast HACCPA in In: Other Inspector Out: or of 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) ❑ kol 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 c 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 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 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. 6=One critical violation and less than 4non-critical violations re 9 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. 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 t s C=2 critical violations and le violations observed,7 to than violations. If 1 critical refrigeration. 9 non critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violation,4 to 8 non-critical violations=C. 29.Special Requirements (590.009) within 10 days of receipt of this order. 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N AA t; #Seats Observed Frozen Dessert Machines: Outside Dining Y N P 's Signa Vnit: 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.) ti FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) ::[De. 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 Poisonous or Tinde Substances 3-501.16(B) Cold PHFs Maintained At or Below 41'F/45°F EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 590.004(F) * 2 590.003(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* Storage* - Applicants* 3-302.11(A) Food Protection* 7-201.11 Separation g 20 Time as a Public Health Control 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 7-202.11 Restriction-Presence and Use* 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.004(11) Variance Re uirements 590.003(G) Reporting by Person in Charge * 3-304.11 Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions* q Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Reservice of Food* 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated g Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetical) Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* Y P 7-206.13 Tracking Powders,Pest Control and 3-201.13 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(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or 5-101.11. Drinking Water from an Approved System* gg Not Otherwise Processed to Eliminate Equipment* 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* effe criw uuzoor 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approvedd S Soouurce 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) I Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and Stuffing Containing Fish,Meat,Poultry or Violations of Section 590.009 D cater- 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* Ratites-165 590.009(A) (D) Vio (A) ( ) in 15 sec* Sources* ing,mobile food,temporary and residential ut 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and A Mushrooms Approved By 2-301.11 Cleanon on- Arms* Condition Hands and A * Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodborne illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special Requirements. 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3-403.11 C Commercial] Processed RTE Food-140°F* Blue Items 23-30) 3-202.15 Package Integrity ( ) Y Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 3-202.18 Shellstock Identification* 13 Handwashing Facilities 3-501.14(A) Cooling Cooked PHFs from 140°F to 70°F 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Item Good Retail Practices FC 590.000 Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 * 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 1.008 HACCP Plans 6-301.12 1 Hand Drying Provision 129. 1 Special Requirements 1 1.009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Fonnback6-2doc 'Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. oF� ro VTOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name:C6 1 u��d/ C-A £ �"JTr" e I Date: 2 b? !'0t ,Page: of / OFFICE HOURS AR E° PUBLIC 0 MAIN LTH DIVISION 8:00-9:30 A.M. 3:30-a:3o P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified MASS. �' - HYANNIS,MA 02601 MON.-FRI. No Reference R Red Item LEASE PRINT CLEARLY �DrFD MA.°� 508-862-4644 FOOD ESTABLISHMENT INSPECTION REPORT N �� Name % Date. Type of I s ec ion o () t1 f' 17 11OperlifignifiL, Ckwtini . 0- Address Risk o d Service pection L `� r Level Previous nsp tion �' v 0 Telephone Residential Kitchen Date: h, 7y // Mobile Pre-ope do r Owner Y HACCP Y/N Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP ` r-. ,- - Ga In: Other Inspector V`� ,) �� ^ Out: - O 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) 0 ( Anti-Choking 590.009(E) ❑ / Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ f' aG�� Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ I C / FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS v'� tl , ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑ 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 ❑ 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.ProperAdequateHandwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑22.Posting of Consumer Advisories. Violations Related to Good Retail Practices(Blue Itemsl Total Number of Critical Violations el Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: ❑ No ��es 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 4 non-critical violations 9 )( ) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If C=2 critical violations aP4 less than 9 non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of 27.Physical Facility (FC=6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must be in writing and submitted to the Board of Health at the above address violati 7 8non-critical v lations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials . (FC-7)(590:008) g viol Ion,4 to 8 no - i ical violations- 29.Special.Requirements (590.009) within 10 days of receipt of this order. is Sie t natur Print: 30.Other DATE OF RE-INSPECTION: Ins P g 31.Dumpster screened from public view V\n ^ 5 �v, Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PI Si at a Prin z \\M Self Service Wait Service Provided Grease.Trap Size Variance Letter Posted Y N ��. IMA Dumpster Screen? Y N ` ` Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors Red Items 1-22 and Risk Factors Red Items 1-22 (Cont.)( ) ( ) ( FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs 2-103.11 Person-in-Charge Duties Cooked and RTE Foods.* 3-302.14 Protection from Unapproved Additives* 19 PHF Hot and Cold Holding_ Contamination from Raw Ingredients 15 590.004(F) 590.003(C) Responsibility of the Person-in-Charge to 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* Other* 3-501.16(A) Hot PHFs Maintained At or Above 140'F* 2 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* Storage* - Applicants* 3-302.11(A) Food Protection* 7-201.11 Separation g 20 Time as a Public Health Control 590.003(F) Responsibility of A Food Employee or An 3-302.15. Washing Fruits and Vegetables 7-202.11 Restriction-Presence and Use* 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.004 11 Variance Re uirements 590.003(G) Re ing by Person in Charge* Contamination from the Consumer 3-304.11 Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions* ( ) q port 3 590.003(D) I Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Reservice of Food* 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated g - Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetical) Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served y P 7-206.13 Tracking Powders,Pest Control and 3-201.13 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 Eggs 5-101.11 Drinking Water from an Approved System* 4-601.11(A) Clean Utensils and Food Contact Surfaces of E s-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3401.l l(A)(2) Comminuted Fish,Meats&Game Pathogens* Effective 1112001 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(I)(2) Pork and Beef Roast-130'F 121 min* Eggs* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surf 4-702.11 Frequency Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* faces of Equipment* Shellfish* 4-703.11 Methods of Sanitization-Hot Water and 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS . 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* Stuffing Containing Fish,Meat,Poultry or 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- Sources* Ratites-165'F 15 sec* in mobile food,temporary and residential Sources g• P azY 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodborne illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices L.17 Reheating for Hot Holding practices should be debited under#29-Special Requirements. 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3-403.11(C) Commercial] Processed RTE Food-140'F* (Blue Items 23-30) 3-202.15 Package Integrity y Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the g Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 1 g Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 3-202.18 Shellstock Identification* 13 Handwashing Facilities 3-501.14(A) Cooling Cooked PHFs from 140°F to 70°F 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41'F/45°F Item Good Retail Practices FC 590.000 Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction* Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 1.008 HACCP Plans 6-301.12 Hand Drying Provision 29. Special Requirements .009 3-502.11 Specialized Processing Methods* 30. Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* I 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. r pF� 1 Town of Barnstable BOARD OF HEALTH. John T.Norman Board of Health Donald A.Gaudagnoli,M.D. BARNSTABLF, Paul J.Canniff,D.M.D. 200 Main Street, Hyannis, MA 02601 F.P. Thomas Lee Alternate Phone: (508) 862-4644 Fax: (508)790-6304 www.townofbarnstable.us Permit to Operate a Food Establishment In accordance with regulations promulgated under authority of 105 CMR 590.000 M.G.L. Chapter 94 Sections 305A, 305B, 146, 189 and 189A; Chapter 111, Sections 5 and 127A, a permit is hereby granted to: Permit No: 892 Issue Date: 04/01/2021 DBA: COLOMBO'S CAFE AND PASTRIES OWNER: CAFE COLOMBO, INC. Location of Establishment: 544 MAIN STREET HYANNIS, MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 148 OutdoorSeating: 18 Total Seating: 166 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: GQ� 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: SHARED GREASE TRAP WITH DAILY PAPER ON MAIN LOCATED AT 546 MAIN STREET- RESTRICTED TO 166 SEATS WITH SHARED MAINTENANCE AGREEMENT. OgSF1 Town of Barnstable BOARD OF HEALTH ,1 r John T.Norman Board OI Health Donald A.Gaudagnoli,M.D. na, ^+ rAcse Paul J.Canniff,D.M.D. Ma ' F.P. Thomas Lee Alternate 200 Main Street, Hyannis, MA 02601 Phone: (508) 862-4644 Fax: (508)790-6304 www.townofbarnstable.us Permit to Operate a Food Establishment In accordance with regulations promulgated under authority of 105 CMR 590.000 M.G.L. Chapter 94 Sections 305A, 305B, 146, 189 and 189A; Chapter 111,Sections 5 and 127A, a permit is hereby granted to: Permit No: 892 Issue Date: 01/01/2021 DBA: COLOMBO'S CAFE AND PASTRIES OWNER: CAFE COLOMBO, INC. Location of Establishment: 544 MAIN STREET HYANNIS„ MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 145 OutdoorSeating: 12 Total Seating: 157 FEES FOOD SERVICE ESTABLISHMENT: $300.00 YEAR. 2021 RETAIL FOOD: I COTTAGE FOOD OPERATION: Permit Expires: 12/31/2021 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: MOBILE-ICE CREAM: FROZEN DESSERT: Thomas A. McKean, RS, CHO, Health Agent FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: lb ` Town of Barnstable For Office O Use nly: Initials: ��`"f'�►.� Date Pala t i Amt pd$ Inspectional Services Public Health Division Thomas McKean,Director 200 Main Street,Hyannis,MA 02601 Office: 508-862-4644 Fax: 508-790-6304 APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE 1 L--,PA i-;)-o NEW OWNERSHIP RENEWAL NAME OF FOOD ESTABLISHMENT: Ce))�, 0.3 ADDRESS OF FOOD ESTABLISHMENT: 5r��' <�Qhl�dS MAILING ADDRESS(IF DIFFERENT FROM ABOVE): E-MAILADDRESS: 401��.ee C-f.6t oDa Ca/1002 (204k-- TELEPHONE NUMBER OF FOOD ESTABLISHMENT: 600:7-?o--5-7-20 TOTAL NUMBER OF BATHROOMS: 5 WELL WATER:YES NO 0( ...(ANNUAL WATER ANALYSIS REQUIRED) ANNUAL:_ - SEASONAL: DATES OF OPERATION: B !,L/21 TO/ / L/-O NUMBER OF SEATS: INSIDE:& OUTSIDE: TOTAL: SEATING: MUST OBTAIN A COMMON VICTUALLER'S LICENSE FROM LICENSING DIV. ***OUTSIDE DINING REMINDER*** OUTSIDE DINING MUST BE APPROVED BY THE HEALTH DIV.AND LICENSING,AND MEET OUTSIDE DINING REQUIREMENTS. IS WAIT STAFF PROVIDED FOR OUTSIDE DINING?_- IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S)? TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW) FOOD SERVICE RETAIL FOOD-ONLY required for TCS foods(foods requiring refrigeration/freezer) BED&BREAKFAST CONTINENTAL BREAKFAST COTTAGE FOOD INDUSTRY(formerly residential kitchen) MOBILE FOOD FROZEN DAIRY DESSERT MACHINES...(MONTHLY LAB ANALYSIS REQUIRED) CATERING ...(CATERING NOTICE REQUIRED BEFORE EVENT(SEE PAGE#2) *** SEASONAL.MOBILE&NEW FOOD ONLY*** REQUIRED TO CALL HEALTH DIV.FOR INSPECTION PRIOR TO PERMIT BEING ISSUED PLEASE CALL 508-8624644 Q:1Application FortnsTOODAPP 2020.doc OWNER INFORMATION: FULL NAME OF APPLICANT V J�{vI(� SOLE OWNER: YES NO D.O.B OWNER PHONE# ADDRESS J`r ya,nq G5 CORPORATE OWNER: .g7jq,'� tl V n 2s>%5(. CORPORATE ADDRESS: a 14VQ h/t s PERSON IN CHARGE OF DAILY OPERATIONS: Lqo � 01-tcjy 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 Manners Expiration Date Allergen Awareness Expiration Date /a-G �( 2. o SIGNATURE OF APPLICANT DATE ***FOOD POLICY INFORMATION*** SEASONAL FOOD SERVICE: All seasonal food establishments,including mobile trucks must be inspected by the Health Div. prior to openine!! Please call Health Div.at 508-862-4644 to schedule your inspection. Please call at least(7)days in advance. FROZEN DAIRY DESSERTS: Frozen desserts must be tested by a State Certified lab prior to opening and monthly thereafter, with sample results submitted to the Health Div. Failure to do so will result in the suspension or revocation of your Frozen Dessert Permit until the above terms are met. CATERING POLICY: Anyone who caters within the Town of Barnstable must notify theTown by fax or mail prior to catering event. You must complete a catering notice found at htti)://www.townofbarnstable.us/healthdivision/at)plications.asy. OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. NOTICE: Permits run annually from January 1 st to Dec.31'each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATIONS)AND REQUIRED FEES BY DEC 1 st. QAApplication FormsTOODAPP REV3-2019.doo 1 i S Town of Barnstable BOARD OF HEALTH John T.Norman Board of Health Donald A.Gaudagnoli,M.D. EARNS BLF. d Paul J.Canniff,D.M.D. o 200 Main Street, Hyannis, MA 02601 F.P. Thomas Lee Alternate cr ' 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: 892 Issue Date: 12/10/2019 DBA: COLOMBO'S CAFE AND PASTRIES OWNER: CAFE COLOMBO, INC. Location of Establishment: 544 MAIN STREET HYANNIS, MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 145 OutdoorSeating: 12 Total Seating: 157 FEES FOOD SERVICE ESTABLISHMENT: $300.00 YEAR. 2020 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2020 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: MOBILE-ICE CREAM: Q� FROZEN DESSERT: Thomas A. McKean, RS, CHO, Health Agent TOBACCO SALES: FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: 11 • Initials: °�T"�'�►. Town of Barnstable + A� r�� : Date Paid VV O�'/ Amt I'd$C C ' Inspectional Services • wwsTnst.�, i e+nsa. Public Health Division ED MAC Thomas McKean, Director41 200 Main Street,Hyannis,MA 02601 � Office: 508-862-4644 Fax: 508-790-6304 rw rj AP/PLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE f I J� '"l NEW OWNERSHIP RENEWAL NAME OF FOOD ESTABLISHMENT: C'n Lb 6 �Q �/ ADDRESS OF FOOD ESTABLISHMENT:,5� k4,2�hi 9� b"UV a PS MAILING ADDRESS(IF DIFFERENT FROM ABOVE): �C< E-MAIL ADDRESS: d gtAe, 0.010 h,)100 TELEPHONE NUMBER OF FOOD ESTABLISHMENT: �� D- 7 0 0 TOTAL NUMBER OF BATHROOMS: WELL WATER: YES NO_)c ... (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: SEASONAL: DATES OF OPERATION: 1 /-/'; L20 NUMBER OF SEATS: INSIDE: f _ OUTSIDE: _�� TOTAL: SEATING: MUST OBTAIN A COMMON VICTUALLER'S LICENSE FROM LICENSING DIV. ***OUTSIDE DINING REMINDER*** OUTSIDE DINING MUST BE APPROVED BY THE HEALTH DIV.AND LICENSING,AND MEET OUTSIDE DINING REQUIREMENTS. IS WAIT STAFF PROVIDED FOR OUTSIDE DINING? IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S)? Sj TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW) FOOD SERVICE RETAIL FOOD-ONLY required for TCS foods(foods requiring refrigeration/freezer) BED&BREAKFAST CONTINENTAL BREAKFAST COTTAGE FOOD INDUSTRY(formerly residential kitchen) MOBILE FOOD FROZEN DAIRY DESSERT MACHINES ... (MONTHLY LAB ANALYSIS REQUIRED) CATERING ... (CATERING NOTICE REQUIRED BEFORE EVENT(SEE PAGE#2) *** SEASONAL,MOBILE & NEW FOOD ONLY*** REQUIRED TO CALL HEALTH DIV FOR INSPECTION PRIOR TO PERMIT BEING ISSUED PLEASE CALL 508-862-4644 Q:\Application FonnsTOODAPP 2020.doc y OWNER INFORMATION: /1� FULL NAME OF APPLICANT �A V �/L D►.,,,& SOLE OWNER: YES NO D.O.B tl �1 J!�� OWNER PHONE# �& -Z(� '7 ADDRESS i%ey -1 ae-e [Dr, ;��fly�, oa5-63 CORPORATE OWNER:/ W162 oukaS CORPORATE ADDRESS: a C) I% lI PERSON IN CHARGE OF DAILY OPERATIONS: /...IQwIId 1blbut-ft 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. � �uC d g 6tC E�1c5 3 / `f/ 3 1. Pi,-=rac1 2. Romv `re 0 3 /DC{ l0-3 SIGNATURE OF APPLICANT DATE ***FOOD POLICY INFORMATION*** SEASONAL FOOD SERVICE: All seasonal food establishments,including mobile trucks must be inspected by the Health Div. prior to opening!! Please call Health Div.at 508-862-4644 to schedule your inspection. Please call at least(7)days in advance. FROZEN DAIRY DESSERTS: Frozen desserts must be tested by a State Certified lab prior to opening and monthly thereafter, with sample results submitted to the Health Div. Failure to do so will result in the suspension or revocation of your Frozen Dessert Permit until the above terms are met. CATERING POLICY: Anyone who caters within the Town of Barnstable must notify theTown by fax or mail prior to catering event. You must complete a catering notice found at http://www.townofbarnstable.us/healthdivision/ai)plications.asi). OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. NOTICE: Permits run annually from January I st to Dec.3I't 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 MAIL-IN REQUESTS Please mail the completed application form to the address below. Also include copies of your employees' food protection manager training certificates (at least two) and food allergen awareness training certificate (at least one.) In addition, please include the required fee amount (see fees at bottom of this page). Make check payable to: Town of Barnstable. Our mailing address is: Town of Barnstable Public Health Division 200 Main Street Hyannis,MA 02601 FOR FAXED REQUESTS Our fax number is (508) 790-6304. Please fax a completed application form. Also, please fax copies of your employees' food protection manager training certificates (at least two) and food allergen awareness training certificate (at least one.) In addition, you must mail the required fee amount(see box below). Please make the check payable to: Town of Barnstable. The check must be mailed to the address listed above. FEES: Bed&Breakfast Permit= $55; Food Service Permit 0-49 seats=$250; 50 or more seats $300; Continental Breakfast=$30; Retail Food (only TCS Foods)= $20; Retail Food Store—Less than 8,000 S.F. _ $100, more than 8,000 S.F.=$285; less than 1,000 S.F.; Retail Food Combo/Limited Prep. - $200.00; Cottage Food Industry= $75; Mobile Truck= $50;Mobile Ice Cream Truck= $35; Frozen Dessert License= $30; Additional non-refundable Fee for New Establishment or New Ownership= $100-$500(see staff), Late Fee= $10 i Q:\Application FormsT00DAPP REV3-2019.doc .M Town of Barnstable BOARD OF HEALTH �Y Paul J Canniff,D.M.D. Board of Health Donald A.Gaudagnoli, M.D. ru.BnsrABM John T.Norman Mb 200 Main Street, Hyannis, MA 02601 F.P. Thomas Lee Alternate 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, 305B, 146, 189 and 189A; Chapter 111, Sections 5 and 127A, a permit is hereby granted to: Permit No: 892 Issue Date: 12/20/18 DBA: COLOMBO'S CAFE AND PASTERIES OWNER: CAFE COLOMBO, INC. Location of Establishment: 544 MAIN STREET HYANNIS MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 145 OutdoorSeating: 12 Total Seating: 157 FEES FOOD SERVICE ESTABLISHMENT: $300.00 YEAR. 2019 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2019 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: --— ----- -- - - MOBILE- FOOD: MOBILE- ICE CREAM: Q� FROZEN DESSERT: Thomas A. McKean, RS,.CHO, Health Agent TOBACCO SALES: F--FOR-ESTABLISHMENTSWI-TH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: i BIKE • Initials: Town of Barnstable Date Paid a�;- Amt I'd$ LM • MAS& Inspectional Services tE1639. Public Health Division Cbeck !lxx Thomas McKean, Director 200 Main Street,Hyannis,MA 02601 Office: 508-862-4644 Fax: 508-790-6304 APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE I) }`� NEW OWNERSHIP RENEWAL NAME OF FOOD ESTABLISHMENT: OV[&V,6�6>j CWe 4- 9)QSb-I e.e ADDRESS OF FOOD ESTABLISHMENT: 64 Le 144 4f n � f. ��'q lr5 MAILING ADDRESS(IF DIFFERENT FROM ABOVE): / �l✓d�� E-MAIL ADDRESS: Q'�✓lJ/f6® L C� �CQ/��fl� � , ,TELEPHONE NUMBER OF FOOD ESTABLISHMENT:V�> )?" - 1-970D TOTAL NUMBER OF BATHROOMS: WELL WATER:YES NO V . (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL:SEASONAL: DATES OF OPERATION: / /J_/LfTO lt'l--/N l JI NUMBER OF SEATS: INSIDE: 110 OUTSIDE: alp, TOTAL: SEATING: MUST OBTAIN A COMMON VICTUALLER'S LICENSE FROM LICENSING DIV. ***OUTSIDE DINING REMINDER*** OUTSIDE DINING MUST BE APPROVED BY THE HEALTH DIV.AND LICENSING AND MEET OUTSIDE DINING REQUIREMENTS. IS WAIT STAFF PROVIDED FOR OUTSIDE DINING? IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S)? TYPE O +STABLISHMENT: (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) TOBACCO SALES ... (ANNUAL TOBACCO SALES APPLICATION REQUIRED) *** SEASONAL,MOBILE & NEW FOOD ONLY*** REQUIRED TO CALL HEALTH DIV.FOR INSPECTION PRIOR TO PERMIT BEING ISSUED Q:\Application FormsTOODAPPREV2018.doc irN' PLEASE CALL 508-862-4644 OWNER INFORMATION: �J FULL NAME OF APPLICANT �c�vl LG SOLE OWNER: YES CO D.O.B �J Sao OWNER PHONE # ADDRESS_ �" ea go 4C6 r) / CORPORATE OWNER:eX 04 10-5 4' .37ge FEDERAL ID NO. : CZ'f�^ CORPORATE ADDRESS: 5 G It baghl. r Q- �L�� _�,l'�'L�`t` �3.�e 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 Aller en Awareness Expiration Date 2. �P — 3 ia�l i �3 C SIGNATURE OF APPLICANT DATE ***FOOD POLICY INFORMATION*** SEASONAL FOOD SERVICE:All seasonal food establishments,including mobile trucks must be inspected by the Health Div. prior to opening!! Please call Health Div. at 508-862-4644 to schedule your inspection. Please call at least(7)days in advance. FROZEN DAIRY DESSERTS: Frozen desserts must be tested by a State Certified lab prior to opening and monthly thereafter, with sample results submitted to the Health Div. Failure to do so will result in the suspension or revocation of your Frozen Dessert Permit until the above terms are met. CATERING POLICY: Anyone who caters within the Town of Barnstable must notify theTown by fax or mail prior to catering event. You must complete a catering notice found at htti)://www.townofbarnstable.us/healthdivision/al)plications.asy. OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. TOBACCO ESTABLISHMENTS: All tobacco establishments must complete an Application for Tobacco Sales Permit and Employee Signature Form. NOTICE: Permits run annually from January 1st to Dec. 3I't each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC 1st. Q:1Application FormsTOODAPPREV2018.doc ;s_-� / s7 M 1i 5 fS �•� ����s;,r '�''�" .`,' e t � �`�' ;� _ Stainless Steel 7 r � .ar teel F' Combo Oven V» Ceramic TH4 z Stainless Steel V Black Granite ' + f w/!maser Etching 22P{(�;.....:, Ceramic rile �- Green Granite L` Brick Veneer a�t "iiegie Model Specifications MODEL BTUS COOKING WIDTH DEPTH HEIGHT SHIPPING PIZZA PIE SURFACE WEIGHT CAPACITY L.P. Round Dome 90,000 74" MB 42 36" x 42" 62 1/2 " 44 1/4" 1,500 LBS 4 � � � a NAT. Flat Dome 18" Pies ' L.P. Round Dome » 120,000 MB 60 36" x 60" 80" 44 1/4" 1,900 LBS 6 NAT. F at D me 18" Pies 130,000 6' /4" ;facked Model Specifications MODEL BTUS COOKING WIDTH DEPTH HEIGHT SHIPPING PIZZA PIE SURFACE WEIGHT CAPACITY L.P. Round Dome " MB 42 90.000 x 2 1 36" x 42" 801/22 8 62 1.12 44 1/4" 2.700 LBS .x> Stacked I NAT. x 2 Flat Dome 18" Pies 4= 95.000 x 2 I 761/41' € z L.P. ! I Round Dome - ----- - - - -- -n MB 60 120,000 x 2 36" x 60" SF�1 2' C .' s� "; a# Stacked ----- x 2 1 80" 44 1/4" fir=—?�a 3.500 LBS 12 NAT. ( e 18" Pies Flat Dom 76 1 130,000 x 2 ( ;'4" Northeast Restaurant Commercial Dishwashers Page 2 of 3 3mD by ADS 3-Door Dsftmher, A TWO+Cone b1% w1th the to . u Wbnt • TOP MOUNr LS N BUILT-IN DELI 11ING SWIMN Sc R • QUICK oiscoxi 1,Ecr dEAsy • NO ADJUS` ME NTSOLENOID SERWCEAC,CES1% REPLACEMENT ELECIRICAL CONYROIL'S 1 I2 H.JV WASH&RIMSE PUMP ONLY IWO #S O PEN INS. �At�►1��ATtC�CJ��JN��IL FEEDjjgptT�ISR CojVFId GUIIATION —IEth"Ibates I+Iawon Back Watt •INYLATROJNO STRIPS TO Pei Cr —Doom Stay In AlignM'ent STAINLESS DOORS -7cDf -- alri�x�.�txu U A+P�- z+ 1 04 t+0 CWAD5F1 ter Models AFp36/ -31) 11111 sp-Icificitllops FAA1AttYM@DFaLS "`a tahaw co+ a: 60 SF HATP, :AAA L(RA0tkM �jfjF 7 WAS NlIrdtafaJP 1mminptooftems)6WHI IDS) Is Is � 69 7!i e ncer 7DTJ�l ffiCI E ON� ) 9D RO 150 4r ox YIAT�p 7E TU���` UP"comininvni ROMME DWR CLIAPAW...,..... MM t» a @EFSN ill .... a SHIP wEIw... WE M"? ter• - ' t�rw+i�a,nt AflS has built a stmM history based on -,CU S 1 Quaft and R611ablifty. A,Cammiftneffl W Excellence is Me difi�I harms#�ehln�'Am6d n�Ihh S ; http://www.dishmachine.com/af-afc-3d-s.html 3/13/2008 f !, Aerohot Steamtobles - Gas Hot Food a�d Wet Baths • All stainless steel bodies, undershelves, legs & adjustable plastic feet • 1/2" thick poly carving board on stainless steel support shelf / • 1/2" IPS gas connector and gas regulator V • 3500 BTU/hour per well - e GAS HOT FOOD UNITS NOT AVAILABLE ON (ASTERS STAINLESS STEEL GAS HOT FOOD UNITS - with Poly Boards 3 � Top Cube Crated Ship Wt. BTU List Openings All models are 22-7/16in/57.Icm wide by 34in/86.4cm high. Paint Grip Bodies 302 30.318/77.2 2 23.4 92/41.8 1,000 $ 1,746 303 44-3/8/ 112.8 3 32.5 109/49.6 10,500 1,146 304 56 3/8/ 148.3 4 41.5 139/63.2 14,000 2,136 305 12 3/8/ 183.9 5 50.5 166/75.5 17,500 2,514 Gas connection on Operator's Right-1/2"(11m)IPS. List Price k: PER SECTION $ 242 Safety pilots. FMOD-SS-LINER Stainless steel well liner only.In lieu of standard galvanized. PER SECTION 16 , WB303 STAINLESS STEEL GAS WET BATH HOT FOOD UNITS - on legs only Model Unit Size Length Top Cube. (rated Ship Wt. BTU List QO's wirh Openings iNSF 'o STANDARD 4 All models are 22.7/16in/57.I cm wide by 34in/86.4cm high. 0.4 ES w t" WB302 30.3/8/77.2 2 23.4 92/41.8 15,000 $ 1,664 W8303 44.3/8/ 112.8 3 32.5 109/49.6 15,000 1,856 W8304 58.3/8/ 148.3 4 41.5 139163.2 27,500 2,352 W8305 72.3/8/ 183.9 5 50.5 166175.5 27,500 2,812 NOTE:When lighted shelf is added to unit,shelf is NOT wired to unit..Safety Pilots Standard. New York City only(:MEA No.30184. List Price x OPTIONS: I NSF) For(old Pan style top(open Bain Marie)in lieu of individual 12"x 20"(30.5 x 50.8 cm)die-stamped openings $ 116 Spillage pan-for wet use _ #676 Stainless Steel-$130 NOTES:Specify Natural(NAT)or Propane(LP) when ordering. #576 Aluminum-$68 For high altitude orifice,specify elevation when ordering. Sliding doors NOT available on gas units. (asters NOT available on gas units. Control on operator's right and drain on left No combustible materials should be stored on bottom shelf of gas units. For laerohot Accessories and Options see pages l 4.21. .� •�, ' ��SiBh ® ,,/ Your Solution+ I';,nn„cr" I ,h e E0.6.Seduiia,1,10 b 301 , ,, ?4-how shipping height(lass 85 �En�ginneerred to Perform, guilt t oo List. 400 SERIES _ 93 RESTAURANT RANGE 6 Open Burners, Single Oven Standard Features - 33,000 BTU NAT Burners(24,000 BTU LP) Standard O�snO Convection 036A 0 - 4"Stainless steel front rail cr - Commercial gas range 36-1/2"wide with a 37" cooking top (including 6" high adjustable legs) - 6 patented, clog free, cast iron burners - Cast iron grate top will hold a 14" stock pot ` - Removable one-piece drip tray under burners - Heat resistant door handleCD r. - - Stainless steel front, sides and removable shelf Porcelain enamel, lift-out oven bottom and coved interior k < - Hinged lower valve panel - One year Parts and Labor Warranty __:_..��- • -- Standard Oven (D suffix) - 45,000 BTU NAT(40,000 BTU LP) - Single rack per oven t „ - Large 26"wide x 26-1/2"deep oven-full size sheet pans fit a both ways - Equipped with a flame failure safety device '. - Thermostat range from 250°-500oF (121°-260°C)with low settingM F Convection Oven(A suffix) - 32,000 BTU NAT(30,000 BTU LP) ` F - Three racks per oven - Energy efficient flue design - Fully front serviceable - Manual pilot ignition, enamel bottom and door linings (shown with optional casters) - On/Off switch to allow CO base to operate as Standard oven STANDARD CONSTRUCTION SPECIFICATIONS Exterior Finish: Stainless steel front,sides and shelf standard. Convection Models(436A): RangeTop:-6 each,33,000 BTU NAT(24,000 BTU LP)cast iron Interior: 32,000 BTU NAT(30,000 BTU LP). Cavity,bottom and burners round,non-clogging design, Center-to-center door peorcelain enamel finish.Back,top and sides aluminized steel. measurements between burners not less than 12",side-to-side or Four side and top of oven insulated with heavy,self-supporting,block front-to-back.A removable one piece drip tray is provided under type rock wool. burners to catch grease drippings Rack and Rack Guides: Heavy duty,5 sets of rack guides on 2-3/8" Back Shelf: Rigid,single deck stainless steel. centers with 3 removable plated racks.(For best results,no more Door: Constructed with heavy duty hinges and quadrants and heat than 3 racks should be used) resistant handle. Blower Fan and Motor: 1/3 hp, 1725 rpm,60 cycle,115V AC,high Legs: 6"black,adjustable efficiency,permanent split phase motor with permanent lubricated ball bearings,overload protection and Class"B"insulation.Motor Standard Models(436D) mounted to rear of oven.Motor serviceable from front of oven through Interior: 45,000 BTU NAT(40,000 BTU LP). Cavity sides,top and oven cavity. back-aluminized steel. Oven bottom and door lining porcelain Electrical System: Wired for single phase, 115V AC with 6'cord and enamel finish. Four sides and top of oven insulated with heavy, 3-prong plug supplied with each deck. self-supporting block type rock wool with oven baffle assembly constructed of Aluma-Ti steel. Gas Control System: Includes pressure regulator,flame switch Rack and Rack Guides: 2-postion rack guides with one safety,pilot filter,pilot adjustment removable rack Oven Heating: Aluminized steel bar burner. Dual flow fan Controls: Oven thermostat temperature type adjustable for 250°- recirculates heat directly from combustion area and within oven cavity. 500°F with a low setting. Pressure Regulator: Factory installed. Controls: Oven thermostat temperature type adjustable for 250° 500°F with a low setting. NSF Form 4360 Rev 1 (04/07) Printed in USA j ❑ 436D ❑ 436A ;nensio�ns-in(mm) B F E+I !' F r—A—+I o D H J El R - 00M o 00Tp­ 1( N VIM N�M o r r ExTEmp Coox Doors OvE" 314 G.s Caw. E Ec we A 8 Mwas WD� Tw OPEw Bm D c D E F O H J K L M N 0 P 0 R A 436D (927) 34.00' 29.75' 31.00' 12W 275' 59.50' 2250' 31.00' r,V 37.OP 15.50' 13.OP 325' 3D.25' lam) (864) (FA) (767) (305) (70) (1511) (572) (767) (152) (940) (394) (330) M (fie) 4364 36.SP 44.50' 29.75 31.00' 1200' 275' 59.50- 2250' 31.00, fi00' 37.00' 15.50' 13.00' 325' 30.25' 24.00' 6.00' ( ) (1130) (M) M) W) (70) (1511) (5r) (787) (152) (W) (394) (W (83) M (610) (152) M 0E 8 Bwwn(BTU E..NATILP) O&N MEPOP Oww Sff Osc ONIE° NOTES: 1.Optional-Hot Plate in lieu of 2 open VQ ME WBGM _ c1°0'� �" �" �'" DEPm ri~mG Wm" DEPTM Fk�c"r top burners at 12,000 BTU/burner 436E - 6@(33K724K) 14945VOK) 26.00' 28.59' 14W (24,000 BTU total NAT or LP) (6m) 1 (M) 1 (3%) 44.OT 45.50' 48.W 55.6 cu 1 W5lb.. 436A - 6@(J:9U24K) 1@(J2K730K) 26.00' 24.00' 14.00' (1116) (1156) (1219) 1.57cum. 2427kg. (660) (610) ( ) GAS: UTILITY INFORMATION MISCELLANEOUS 436D Total BTU-NAT:243,000;LP:184,000 7`h - 436A Total BTU-NAT:230,000;LP:174,000 -If using Flex-Hose,the I.D.should not be smaller than 3/4" One 3/4"female connection, and must comply with ANSI Z 21.69 Required minimum inlet pressure -If casters are used with flex hose,a restraining device should Natural gas 4"W.C. be used to eliminate undue strain on the flex hose Propane gas 10"W.C. -For installation on combustible floors(with 6"high legs)and ELECTRICAL:(436A Only) adjacent to combustible walls,allow 6"clearance. Standard-115/60/1 furnished wkh 6'cord with 3-prong plug.Total -Install under vented hood max amps 4.8 -Check local codes for fire, installation and sanitary Optional-208/60/1,5016011 or 3 phase. Supply must be wired regulations. to junction box with terminal block located at rear. Total max amps 2.6 NOTICE: Southbend has a policy of continuous product research and improvement. We reserve the right to change specifications and product design without notice. Such revisions do not entitle the buyer to corresponding changes, improvements,additions or replacements for previously purchased equipment. OPTIONS AND ACCESSORIES 10"flue riser - Marious salamander&cheesemelter Auxiliary griddle plates 3/4"quick disconnect with flexible hose mounts available. (Please referer to Extra Oven Racks complies with ANSI Z 21.69 price list) Cabinet base (specify 3',4',5') - Hot Top plates-each plate 2 Open Casters-all swivel-front with locks burner section INTENDED FOR COMMERCIAL USE ONLY. Engineered to Perform, Built to Last. NOT FOR HOUSEHOLD USE.. ,. 1100 Old Honeycutt Road,Fuquay-Vahna,NC 27526 �'°�BE�/® a Qa (919)762-1000 wwN.southbendnc.com Form 436D Rev 1 (04/07) ss �f w � x OPEN TOP �l • PATENTED 33,000 BTU Non--clogging burners IV- * Flush top grate design"'` Full width crumb tray • Stainless steel front, top and sides a Model Dimension Description List Price Weight Number WxHxD I I ca 12"Open Top with 2-33,000 BTU Burners HDO-12 $ 1,815 165(75) 12"x11"x33.75" 2 r 24"Open Top with HDO-24 $2,974 209(94) 24"x11"x33.75" 4-33,000 BTU Burners HDO-24SU' $3,144 209(94) 24-"x11"x33.75" 36"Open Top with HDO-36 $3,570 253(115) 36"x11"x33.75" 6 33,000 BTU Burners HDO-36SU" $4,124 253(115) 36"x11"z33.75" 3 3 Open Top with 8-33,000 BTU Burners HDO-48 $5,050 299(135) 48"x11"x33.75" "step-up units Competitive Information STANDARDSouthbend Garland Vulcan FEATURES: I D• Stainless steel front and sides YES YES YES BTU's per foot 33,000 20,000 26,000 N Full width crumb tray YES YES YES Can be used without legs YES NO NO Flush top,individual,cast-iron grates YES YES YES Lifetime warranty on burner YES NO NO 24/7 Warranty YES LIMITED NO I . 31 I , 3 4 ® ° ® . . . . . . CHARBROILER • 40,000 BTU every 12" • Field convertible from radiant to lava - - — - -- _- - Stainless steel burner and cast iron radiants a • Hidden grease drawers • Two position,Two sided cooking grids • Built-in splash guard • Universal gas regulator supplied _ Graduated burner ports every 6"to maintain 3 r even heating on cooking surface m a a ° Dimension ° " i List � Description Number Price 6 � 24"Countertop HDC-24/ ° Charbroiler " 80 $5,243 240(109) 24"x16.125"x33.75" ° HDCL-24 3 ,000 BTU o 36"Countertop HDC-361 o Charbroiler HDCL-36" $6,806 350(159) 36"x16.125"x33.75" 8 120,000 BTU 1 ® 1 g 48"Countertop° HDC 481 $8,368 425(193) 48"x16.125"x33.75' Charbroiler HDCL-48" a 1 ° 160,000 BTU e • 60"Countertop HDC-60/ $10 927 500(135) 60"x16.125"x33.75" ° Charbroiler • e HDCL-60 s 200,000 BTU e w ° a ° Competitive Information ° ° a YES YES YES • g $ Jill a q Staihless steel front and sides YES I ° YES YES YES YES Sa I r Burner control every 6" a 20,000 18,000 15,000 14,500 BTU's per 6" I�I! Q YES YES , ® Two-postition,two sided revers- YES NO ° ible cooking grids NO ® Hidden grease drawer YES NO NO ® Field convertible from radiant to YES NO NO NO briquette NO ° YES YES YES Can be used without legs ® Cast iron radiantsilJ YES YES YES YES ! w YES NO YES NO it Stainless steel burner NO NO 4"Stainless steel rear and side YES NO � ° splash guard ° O NO 24(7 Warranty YES LIMITED N 31 � III ontinev[ tal LUE LINE �ue a{ SANDWICH UNIT REFRIGERATORS ., REFRIGERATORS Wh#MIGHTY TOPS Standard Features - r Unique Air Flow Distribution allows Pan Product To Maintain 33-41 OF Being in Compliance With And Certified Under The New '98 NSF Standard For Preparation Units Modern, State-of-the-Art Styling k k� Performance Rated Refrigeration System Utilizing ' A I Environmentally Safe R-134a Refrigerant f , y • Easily Serviceable Rear Mounted Compressor • 2 Non-CFC Polyurethane Foam Insulation x �n • Spring Loaded, Self-Closing Door • Magnetic Snap-in Gasket • Adjustable 6" Legs Heavy Duty, Epoxy-coated Steel She-Ives SW60-24M • Interior Hanging Thermometer (Shown w/Optional Overshelf) • Mighty Tops-3 Rows of Pans • 10" Deep Full Length Nylon Cutting Board MODELS AVAILABLE • Cabinet Construction Consisting of Stainless Steel Front and Top,Aluminum End Panels, •SW27-12M Case Back and Interior • Non-Corrosive, Plasticized Fin Evaporator Coil • W48-18 • Completely Enclosed, Vented and Removable Case Back •SW60-12M • Automatic, Energy Saving, Non-electric Condensate •SW60-18M Disposal • 1/6 Size Pans, 4" Deep •SW72-18M 10 ft. Cord and Plug Attached •SW72-27M SW72-30M Optional Features & Accessories • Casters • Electric Condensate • Remote Models— R • Pan Opening Sizes • Stainless Steel Interior& • Stainless Steel Legs Exterior- SS Models - Additional Shelves • Stainless Steel End • Door Locks Panels- SA Models • Single Overshelf Jf C ® L ® L Stainless Steel Finished • Double Overshelf Back in Lieu of Aluminum h �Y LUE LINE SANDWICH UNITS �63 MODEL MODEL MOD MODEL MODEL ODE, MODEL MODEL MODEL t CHARACTERISTICS SW27-12M SW48-12 SW48-18 SW60-12M SW60-18 SW60-24M SW72-18M SW72-27M SW72-30M DIMENSIONAL DATA Net Capacity(cu.ft.) 7.4 13.4 3.4 17.0 17.0 17.0 20:'6 20.6 20.6 1/6 Size Pans (4" Deep) 12 12 18 12 18 24 18 27 30 Width, Overall (in.) 271/2 48 48 60 60 60 72 72 72 Depth, Overall (Incl. Hdls.)(in.) 34 34 34 34 34 34 34 34 Depth, Body only(Less Door(s)(in.) 271/2 271h 271/2 27% 271/2 27% 27/2 271/2 27'/2 Depth, Cutting Board 10 10 1 10 10 10 10 10 10 Height(Incl. 6" Legs) 43 43 43 43 43 43 43 43 43 Shelf Area(sq.ft.) 3.5 6.8 6.8 8.1 8.1 8.1 10.2 10.2 10.2 Shelves 1 2 2 2 2 2 3 3 3 Doors 1 2 2 2 2 2 3 3 3 Condensing Unit Size(H.P.) 1/5 1/5 ' 1/4 1/4 1/4 ,/4 ,/4 ,/4 Refrigerant R134a R134a R1 a R134a R134a R134a R134a R134a R134a Cabinets Electric 115/60/1 115/60/ 11 /60/1 115/60/1 115/60/1 15/60/1 115/60/1 115/60/1 115/60/1 Amps 6.2 7.1 7.1 8.2 8.2 8.2 9.0 9.0 9.0 Fans 2 3 3 3 3 3 4 4 4 Interior Depth(in.) 20 20 20 20 20 20 20 20 20 Interior Height(in.) 26'/4 261/4 261/4 26114 -61/4--. 261/4 261/4 261/4 Interior Width (in.) 24 1/2 44 6 56 56 68 68 : 68 Shipping Weight(lbs.) 188 282 285 319 322 330 398 414 420 Shipping Height(in.) 43'/4 431/4 431/4 431/4 431/4 431/4 431/4 431/4 431/4 Shipping Length (in.) 351/4 64 64 681/4 681/4 681/4 801/4 801/4 801/4 Shipping Depth (in.) 46 46 46 46 46 46 46 46 u 1 . �-IBYB � I n -] 14 4r 6(r 17 27M 43 r11 IA p sV 36' w 4r ._t OFFNING 01/1 SIDE VIEW DIMENSIONS SW48-12M,18M FRONT VIEW SW60-12M,18M,24M FRONT VIEW SW72-18M,27M,30M FRONT VIEW 72 47 60 i # T � + T SW27-12M FRONT VIEW SW48-12M TOP VIEW SW60-12M TOP VIEW SW72-18M TOP VIEW 27112 60 T ® T T T + 74 0 1 I� 1 L r LL Is T SW27-12M TOP VIEW SW48-18M TOP VIEW L SW72-27M TOP VIEW ContinentaT ® l A Division of National Refrigeration 8,A/C Products, Inc.539 Dunksferry Road Bensalem,PA 19020 SW72-30M TOP VIEW (800)523-7138 Fax:(215)244-9579 www.continentalrefrigerator.com SWM502 0.. ntinelital IBM PIZZA",;}PREPLINE ARATION !TABLE. REFRIGERATORS REFRIGERATORS Standard Features Utilizing Environmentally Safe,CFC-free R-404A Refrigerant • Modern, State-of-the-Art Styling • Performance Rated Refrigeration System Utilizing Environmentally Safe R-404A Refrigerant • Exclusive Recessed Pan Rail with Specialized Wrapped Coldwall Allows Pan Product to Maintain " 33-41°F Being in Compliance with and Certified Under n the New'98 NSF Standard fcr Preparation Units • Convenient To Rail Shut-Off Switch with Separate p p Temperature Controls for Rail and Base � • Cabinet Construction Consisting of Heavy Gauge #300 Series, Stainless Steel Top, Stainless Steel Front and se End Panels, Aluminum Case Back Cover and Interior 4 • E ra Wide 19" High Density; Full Length Polyethylene MODEL CPT42 - � ` Cu ting Board (SHOWN W/OPTIONAL OVERSHE F ' y • Au omatic, Energy Saving, Non-Electric Condensate &GARNISH RACK) t D' posal System • pring Loaded, Self Closing Doors with Magnetic, Snap- MODEL CPT67 In Door Gaskets • 5" High Swivel Casters �� _: • Heavy-Duty, Long Lasting, Epoxy-Coated Steel Wire Shelves -- '�_= � • Non-Corrosive, Extra Large,Plasticized Fin Evaporator aw, Coil r - • High Density, Non-CFC Polyurethane Foamed-in-Place t Insulation - �� • Completely Enclosed, Vented and Removable Case Back MODEL CPT92 G • Easily Accessible and Serviceable Front Slide-Out Condensing Unit - � • Interior Hanging Thermometer - • Extra Long 10' Power Supply Cord and Plug Attached r _ $ Optional Features & Accessories swU y • Stainless Steel Interior • Stainless Steel Overshelf - t -SS Models Assembly t "' `: • Stainless Steel, 6" Deep • Stainless Steel or Black Legs Model CPT117 os Insert Pans • Remote Models-R • Interior Adjustable, • Electric Condensate Removable Angle Sides • Exterior Dial Thermometer N(�C • Wire Rod, Bun Tray Racks • Two Heavy Duty, Self Closing JI C E ` C ` • Wire Rod, Garnish Racks External Roll-Out Drawers per • Additional Epoxy Coated Section in Lieu of Door Steel Wire Shelves 9 Stainless Steel Rear Cover I f 1 k ALU E LINE a PIZZA PREPARATION TABLE REFRI S } MODEL MODEL MODEL MODEL SPECIFICATIONS CPT42 CPT67 CPT92 CPT117 DIMENSIONAL DATA Cu. Ft. 8.0 17.0 26.0 y. 35.0 £ Pan Capacity (4) ONE-THIRD/(1)ONE—HALF (9)ONE-THIRD (12)ONE-THIRD (16) ONE-THIRD Ext. Dim. (WxDxH) 421/4x36x4413/,6 671/4x36x4413/16 21/4x36x4413/16 1171/4x36x4413/,6 Shelf Area 3.8 8.0 1'2.4 16.8 Shelves 1 2 3 4 Doors 1 2 3 4 Condensing Unit Size (H.P.) 1/4 1/3 1/3 1/2 Refrigerant R-404A R-404A R-404A R-404A Cabinet Electrical 115/60/1 115/60/1 115/60/1 115/60/1 Amps 5.2 7.6 7.8 10.9 Fans 1 - 2 2 3 Interior Depth (in.) 281/2 281/2 231/2 281/2 Interior Height (in.) 26 26 26 26 Interior Width (in.) 22 47 72 97 Clear Door Width (in.) 213/g U433/4 213/g 213/g Clear Door Height (in.) 23% 23% 23% Shipping Weight (lbs. 355 605 725 Shipping Height (in.) 433/4 433/4 433/4 Shipping Length (in.) 441/4 941/4 1191/4 36 36 36 36" 34" 421/4' CPA" e 18" 16" F 54i„" 4410/,e" 35" CPT42,67,92,&117 CPT42 CP167 FRONT VIEW FRONT VI 92'/4" . 11r4" k CPT92 CPT117 FRONT VIEW FRONT VIEW ' Conti*nental O I = `A Division of National Refrigeration&A/C Products, Inc. 539 Dunksferry Road • Bensalem, PA 19020-5908 9 2157244-1400. 1-800-523-7138• FAX 215-244-9579 VLCPT-9/00 olitiflental LUEJ. . , . : L E IN WORK� TOP REFRIGERATORS REFRIGERATORS Utilizing Environmentally Safe,CFC-free R-184a Refrigerant Standard Features • Modern, State-of-the-Art Styling • Performance Rated Refrigeration System Utilizing Environmentally Safe R-134a Refrigerant • Easily Serviceable Back Mounted Compressor ; � ,' � � �'�'� • 2" Non-CFC Polyurethane Foam Insulation • Spring Loaded, Self Closing Door � • Magnetic Snap-In Gasket ?� �r Wv. K r # a • Adjustable 6" Legs � :a � , � , ,, ° • Heavy-Duty, Epoxy-Coated Steel Shelves "� • Interior Hanging Thermometer Model SW27-13S Model SW48 . Unique Air Flow Distribution Keeps Product at Uniformly Constant Temperatures • Cabinet Construction Consisting of Stainless Steel Front and Top, Aluminum End Panels,Case Back and Interior I • Non-Corrosive, Plasticized Fin Evaporator Coil • Completely Enclosed, Vented and Removable Case Back 4 ` s • Automatic, Energy Saving, Non-Electric Condensate Disposal t� • 10' Cord and Plug Attached Optional Features & Accessories Model SW60 • Casters •Electric Condensate • Remote Models R •Additional Shelves • u • Stainless Steel End Panels- •Stainless Steel Legs SA Models •Back Splash-BS • Stainless Steel Interior & •Glass Door-GD Exterior-SS Models •Door Locks • Stainless Steel Finished •Single Overshelf Back in Lieu of Aluminum •Double Overshelf • Stainless Steel Roll Out Drawers + ZA f . '. 'f''' in Lieu of Door-D Models Model SW72 Models Available • SW27 • SW60 cc • SW27-BS • SW60-BS NSFo C U` c ` • SW48 • SW72 9 SW48-BS 9 SW72-BS r LUE LINE WORK TOP REFRIGERATORS SPECIFICATIONS MODEL MODEL MODEL MODEL OD MODEL MODEL MODEL SW27 SW27-OS sw48 sw48-OS SW60 SW60-Bs sw72 sw72-ss a DIMENSIONAL DATA Net Capacity(cu. ft.) 7.4 7.4 13.4 13.4 17.0 17 0 20.6 20.6 Width, Overall (in.) 271/2 271/2 48 48 60 60 72 72 Depth, Overall (incl. Hdls.) (in.) 30 30 30 30 30 30 30 30 Depth, Body Only (Less Door(s)(in.) 271/2 271/2 271/2 271/2 271/2 271/2 271/2 27'/2 Height (incl. 6" Legs) (in.) 36 42 36 42 36 42 36 42 Shelf Area (sq. ft.) 3.5 3.5. 6.8 6.8 8.1 8A 10.2 10.2 No. of Shelves 1 1 2 2 2 2 3 3 No. of Doors 1 1 2 2 2 2 3 3 Interior Depth (in.) 20 20 20 20 20 20 20 20 Interior Height (in.) 261/4 261/4 261/4 261/4 261/4 261/4 261/4 261/4 Interior Width (in.) 241/2 241/2 44 44 56 56 68 68 Condensing Unit Size (H.P.) 1/5 1/5 1/5 1/5 1/4 1 /4 1/4 1/4 Cabinet Electrical 115/60/1 115/60/1 115/60/1 115/60/1 115/60/1 115/60/1 115/60/1 115/60/1 Amps 6.2 6.2 7.1 7.1 8.2 8.2 9.0 9.0 Fans 2 2 3 3 3 3 4 4 Shipping Weight (lbs.) 165 170 248 248 284 297 318 334 Shipping Height (in.) 431/4 431/4 431/4 431/4 43'/4 431/4 431/4 431/4 Shipping Length (in.) 353/4 353/4 55 55 68'/4 681/4 801/4 801/4 Shipping Depth (in.) 371/4 371/4 371/4 371/4 371/4 371/4 371/4 371/4 .�JI � �3�� 6p I N7Y� 36` 3V T 3r r SW27,48,60&72 SIDE VIEW SW27 FRONT VIEW SW48 FRONT VIEW FRO I SW72 FRONT VIEW i 36' ►I ` r 4r 4r 36` 7a� 36' IY T�4r 3E 36° SW27-BS,48-BS,60-SS,72-BS SW27-BS FRONT VIEW SW48-BS FRONT VIEW SW60-SS FRONT VIEW SW72-BS FRONT VIEW SIDE VIEW Conti,nental ' A Division of National Refrigeration&A/C Products, Inc. 539 Dunksferry Road 9 Bensalem, PA 19020-5908 • 215-244-1400• 1-800-523-7138• FAX 215-244-9579 VLSWBS-601 ''� FEDERAL Item 1 CURVED GLASS - � r REFRIGERATED BAKERY CASE MODEL CGR3148 CGR3642,.^CGR3648 CGR5042 CGR5048 CGR5942 CGR5948 CGR7742 CGR7748 I � ft Y' b"T ^. 5 S r• R S, ^ '4ii. L`�T��' r � ii .. Sleek curved-glass styling blends with traditional design elements to maximize performance. Cases are available in lengths of 31", 36", 50", 59", and 77". Designed for continuous case line-ups I without middle end glass. STANDARD FEATURES Curved glass styling. -Removable,scratch-resistant;rustproof white display Adjustable white wire shelves.Shelves are adjustable deck. i up and down and can also be tilted in three positions. -Condensate evaporator provided for a totally 48" models have three tiers of shelves;42" models self-contained system. have two tiers of shelves. -Oversized coil and low-velocity fan system maintains -Tempered thermopane tilt-out front glass for easy high humidity and product freshness. cleaning. Front glass is curved for high visual product -Easy clean,rustproof insulated evaporator coil display. compartment. -Tempered thermopane glass ends,sides,and doors. -Easily accessible light switch and adjustable -Removable sliding rear doors,shelf lights,shelf temperature control. supports,and shelves. -Average case temperature of 38' to 40° F is maintained. - 31" has a swing door,hinged right or left. -Rear access to the refrigeration system for quick and - Shielded top light and shelf lights. easy service. - Steel base construction with a choice of six standard -Designed for continuous line-ups. laminates on base. -Black trim. Other finishes optional. - 134A Refrigerant. Condenser air filter on self-contained units. - UL Safety and UL Sanitation Listed. -Thermometer. CURVED GLASS REFRIGERATED BAKERY CASE OPTIONAL ACCESSORIES: * Casters/Cord &Plug Included * Special Base Finish (Self-Contained Models Only) * Glass Shelves * Legs * Rear Wrapping Board * Top Cutting Board,White ` * Cord & Plug (Self-Contained * Package Shelf zs 02.75 ELECTRICAL ACCESS Models Only) * Light Below Package Shelf 3.4 * Remote Condensing Unit * Black,Gold,or Chrome Wire * Reflective Ends Shelves * White or Mirrored Interior Ends * Front Glass and Rear Door with Laminated Exterior Locks * Reflective Rear Doors * Joining Kit for Continuous Line-ups FRONT \ I U --� 7.9 11.01 TOP VIEW \\ I I SHELF LIGHTS .H.. // REAR GRILL CONDENSER AIR INTAKE - o 18.0 15.2 mt FLOOR — O 9.0 L AIR FILTER `-1.74 1— FRONT VALANCE 5 RIC 1.0 .9 30.0—^i FRONT VALANCE TILTS WITH CONDENSER AIR DISCHARGE L" .y/. 0.88 ELECTAL ACCESS 5 FRONT GLASS. SPECIFICATIONS: Dimensions Self-Contained Remote Model L W H Bakery Pan Capacity (120/60/1) (120/60/1) CGR3148 31.13" x 35.31" x 48" 4(18" x 26") &4(9" x 26") 1/3 HP- 8.0 AMPS 2.1 AMPS CGR3642 36.13" x 35.31" x 42" 3(18" x 26")&3 (9" x 26") 1/3 HP-9.0 AMPS 2.3 AMPS CGR3648 36.13" x 35.31" x 48" 4(18" x 26") &4(9" x 26") 1/3 HP-9.0 AMPS 2.3 AMPS CGR5042 50.13" x 35.31" x 42" 6 18" x 26" & 3 9" x 26" 1/2 HP- 10.5 AMPS 2.3 AMPS CGR5048 50.13" x 35.31" x 48" 8 (18" x 26")&4(9" x 26") 1/2 HP- 10.5 AMPS 2.3 AMPS CGR5942 59.13" x 35.31" x 42" 9 18" x 26" 1/2 HP- 11.6 AMPS 2.5 AMPS CGR5948 59.13" x 35.31" x 48" 12 18" x 26" 1/2 HP- 11.6 AMPS 2.5 AMPS CGR7742 77.13" x 35.31" x 42" 12(18" x 26") 3/4 HP- 14.2 AMPS 3.3 AMPS r 748 77.13' x 53 48"__ --- 1-6-(1-8"t-x 2C") 3—P- 1 .2 AMPS—3-3 AMPS— Refrigerated cases are designed to operate in a maximum environment of 75' ambient and 55%relative humidity. UL Due to continuing engineering improvements,specifications are subject to change without notice. O Look to Federal for Innovative Merchandising Federal Industries A Standex Company 215 Federal Avenue Belleville WI 53508-0290 Phone: 800-356-4206 Fax: 608-424-3234 Email: geninfo@federalind.com Web Site: www.federalind.com 6/07 ALLSTATE HOOD & DUCT, Estimate 24 MAINLINE DRIVE Date Estimate 0 WESTFIELD,MA 01085 3/21/2008 747 Maim IAddress COLOMBO P.D.No. Terms pfojw SW40/10 21'H( t)D pp Total WE ARE PLEASED TO QUOTE THE FOLLOWING HOOD SYSTEM: 21,900.00 1- NEW 21'(BUILT IN 2 SECTTONSI UL LISTED,STAINLESS STEEL ORBASE EXHAUST HOOD WITH PERFORATED SUPPLY PLENUM,TEMPERED MAKE UP AIR, LIGHTS AND STAINLESS STEEL BAFFLE TYPE FILTERS. 2- NEW I PHASE,230 VAC UPBI.A,,%T EXHAUST FANS TOTALING 3250 CFM, TNCLUDING 2 ROOF MOUNTED CURBS, GREASE CATCHES AND HINGE KITS. I- NEW 4200 CFM, 1 PHASE,230 VAC,17.0 FLA,317320 BTU-6 OAS FIRED SUPPLY UNIT,INCLUDING A ROOF MOUNTED CURB. NEW STAINLESS STEEL ELECTRICAL CONTROL BOX WITH FACE MOUNTED SWITCHES TO OPERATE FANS AND LIGHTS.CONTROL BOX INCLUDES ALL SWITCHES AND RELAYS NEEDED To OPERATE FANS. (FINAL CONNECTIONS TO BE MADE BY CUSTOMERS ELECTRICIAN.) EXHAUST DUCTWORK TO BE MANUFACTURED Of 16 GAUGE STEEL,WELDED UQUID'nGHT,FROM THE HOODS TO THE FANS LOCATED OUTSIDE ON ROOF DIRECTLY ABOVE.EXHAUST DUCTWORK TO HE INSULATED ACCORDING TO'THE INTERNATIONAL MECHANICAL CODE,200 EDMON. MAKE UP AIR DUCTWORK TO BE FABRICATED USING GALVANIZED STEEL AND INSTALLED FROM THE HOODS TO THE FAN LOCATED OUTSIDE ON ROOF WITH A 10'CLEARANCE FROM MAKE:AND EXHAUST FANS. STAINLESF STEEL WALL PANELS TO BE INSTALLED MOM THE FLOOR TO THE BOTTOM OF THE HOOD. PRINTS TO BE DRAWN AND PERMITS TAKEN OUT WITH THE LOCAL AUTHORITIES. OPTIONAL-IF ENGINEERED STAMPED DRAWINGS ARE REQUIRED,PLEASE ADD S300.00 STAINLESS STEEL CLOSURE PANELS FROM T HE TvP OF I HE HOOD TO THE CEILING TO HIDE ALL 1 DUCTWORK,PLEASE ADD$700.00 1 "IF ROOF HAS A WARRANTY ON IT,IT WILL BE CUS`T'OMERS RESPONSIBILITY FOR ROOF WORK AS TO NOT VOID THE WARRANTY.*** NO ELECTRICAL OR PLUMBING INCLUDED Subtotal 521,900.411 Sales Tax (5.0%) $0.00 Phase B Fox B CT LICENSE SM-3 468 TO 1 $21,900.00 MA SUPERVISOR 413-5684663 413-368-W5 LICENSE 0 69654 2'd S20184LBOSTIO.L. S99089SE10 000H 31ti1STTd:WMUd t39b:TT 8002-T2-dW r -- Krowne Metal 18-24 Item#:1 zT 4 W ANDARD SEMES UNDERBAR ICE BINS MODEL: PROJECT: ITEM#: QTY: PRODUCT IMAGE STANDARD FEATURES m Interior ----'� 20 gauge stainless steel ° Cold Plate k Cast aluminum post mix plate with 7 circuits.Plate is sealed into Y —- bottom.Each circuit is 5/16"OD stainless steel tubing.Two full with F�~ remainder to be half circuits.Bump and swedge fittings on ends ° Front Apron 22 gauge stainless steel dad over 20 gauge galvanized steel ° Backsplash I 22 gauge stainless steel ° Back and Bottom 20 gauge galvanized steel ti t ° Legs 1 5/8"tubular 16 gauge galvanized steel with grey plastic bullet foot ° Plumbing Cold Plate:1h"IPS drain connection.4"tailpiece provided No Cold Plate:1 IPS drain connection 18-24-7 SHOWN AVAILABLE IN 1800 or 2100 SERIES OPTIONAL ACCESSORIES a C-19 Stainless Steel Divider(Specify Model) a C-21 Bottle Wells(6 pack) n C-32 Condiment Tray a C-34 Stainless Steel Perforated Bottom(24",No Cold Plate) a C-35 Stainless Steel Perforated Bottom(30"+,No Cold Plate) a C-36 Upgrade:Stainless Steel Legs a C-39 Right End Side Splash a C-40 Left End Side Splash a C-41 Partial Sliding Cover(Using Bottle Wells) a C-42 Full Sliding Cover(No Bottle Wells) a C-43 Bottle Wells(2 pack) a C-46 Upgrade:10 Circuit Cold Plate a S-"XX" Single Speedrail("XX','denotes 24,30",or 36") a D-"XX" Double Speedrail("XV denotes 24,30",or 36") APPROVED BY: CERTIFICATIONS: Due to our commitment to continued product improvement`,specifications are subject pto;cpa��e without notice. Krowne Metal Corporation Printed in the USA p Rev.03/2012 100 Haul Rd.Wayne,NJ 07470 • Toll Free:(800)631-0442 • Fax:(973)172'1 i29 No.4.2 sales@krowne.com • www.krowne.com • www.facebook.com/KrowneMetal • www.twitter.com/KrowneMetal Columbo's Pastries-#100086469 Gordon Food Service Page:5 Krowne Metal 1 LI-24 r Item#:1 UNDERBAR '01 STANDARD S""ERIES' ICE RIBS MODEL: PROJECT: ITEM#: OTY: 1800 SERIES Model Length Ice Bin Overall Lett Side Inside Bin Cold Ice Leg Weight Numbers Depth Depth to Drain Dimensions Plate Capacity Size abs.) Circuits (Ibs.) p 16.12518.5' 18-24 2'-0" 12" 131h" 12" 15"x 22" WA 80 16" 55 18-30 2'-6" 12" 13'/z" 15" 15"x 28" N/A 97 16" 65 18-36 3'-0" 12" 13 lb" 18" 15"x 34" N/A 115 16" 69 18-24-7 2'-0" 12" 161/z" 12" 15"x 22" 7 80 13" 105 18-30-7 2'-6" 12" 16'h" 15" 15"x 28" 7 97 13" 113 j--18.5•--{ 18-36-7 3'-0" 12" 16'h" 18"_ 15"x34" 7_ 115 13" _ 115 18-24DP 2'-0" 15" 161/z" 12" 15"x 22" N/A 100 13" 62 jB 18-30DP 2'-6" 15" 16'h" 15" 15"x28 N/A 120 13" 69 Ti 18-36DP 3'-0" 15" 16'h" 18" 15"x 34" N/A 138 13" 80 c ii18-24DP-7 2'-0" 15" 19'h" 12" 15"x 22" 7 100 10" 132 --- 0 29.5' T--n--r -nrtmymm�r' W to --ter-r 18-30DP-7 2'-6" 15" 19 h" 15" 15"x 28" 7 120 10" 135 3o.s 18-36DP-7 3'-0" 15" 191h" 18" 15"x 34" 7 138 10" 145 E MECHANICAL REQUIREMENTS:Cold Plate:'h"IPS drain connection No Cold Plate:1"IPS drain connection 2100 SERIES Model Length Ice Bin Overall Left Side Inside Bin Cold Ice Leg Weight Numbers Depth Depth to Drain Dimensions Plate Capacity Size pbs.) Circuits bs. 21-24 2'-0" 12" 13'b" 12" 15"x 22" N/A 80 16" 55 16.125 21" 21-30 2'-6" 12" 131h" 15" 15"x 28" N/A 97 16" 65 1 I 21-36 3'-0" 12" 131h" 18" 15"x 34" NIA 115 16" 80 i 21-24-7 2'-0" 12" 161/2" 12" 15"x 22" 7 80 13" 120 21-30-7 2'-6" 12" 161h" 15" 15"x 28" 7 97 13" 130 �{ 21•� 21-36-7 3'-0" 12" 16'h" 18" 15"x 34" 7 115 13" 135 21-24DP 2'-0" 15" 161h" 12" 15"x 22" N/A 100 13" 65 21-30DP 2'-6" 15" 161/2" 15" 15"x 28" N/A 120 13" 80 ---- ---` ------ 21-36DP 3'-0" 15" 161h" 18" 15"x 34" NIA 138 13" 95 i B I-T i c i 21-24DP-7 2'-0" 15" 19'h" 12" 15"x 22" 7. 100 10" 150 �_-- 1 34 2s_5 T__n__r 21-30DP-7 2'-6" 15" 191h" 15" 15"x28" 7 120 10" 155 n m nmnmmM 3o5, --�r—r 21-36DP-7 3'-0" 15" 191h" 18" 15"x34" 7 138 10" 160 B E MECHANICAL REQUIREMENTS:Cold Plate:'/z"IPS drain connection No Cold Plate:l"IPS drain connection APPROVED BY: CERTIFICATIONS: Due to our commitment to continued product improvement,specifications are subject to change without notice. Printed in the USA Krowne Metal Corporation Rev.03/2012 100 Haul Rd.Wayne,NJ 07470 • Toil Free:(800)631-0442 • Fax:(973)872-1129 No.4.2 sales@krowne.com • www.krowne.com • www.facebook.com/KrowneMetal • www.twjtter.com/KrowneMetal Columbo's Pastries-#100086469 Gordon Food Service Page:6 Krowne Metal 1&24-7 Item#:2 STANDARD SERIES UNDERBAR ICE DINS MODEL: PROJECT: ITEM#: OTY: PRODUCT IMAGE STANDARD FEATURES o Interior _--- --� 20 gauge stainless steel o Cold Plate > Cast aluminum post mix plate with 7 circuits.Plate is sealed into _ bottom.Each circuit is 5/16"OD stainless steel tubing.Two full with remainder to be half circuits.Bump and swedge fittings on ends o Front Apron 22 gauge stainless steel clad over 20 gauge galvanized steel o Backsplash I 22 gauge stainless steel t. o Back and Bottom ' 20 gauge galvanized steel o Legs 1 5/8"tubular 16 gauge galvanized steel with grey plastic bullet foot o Plumbing Cold Plate:1h"IPS drain connection.4"tailpiece provided 18-24-7 SHOWN No Cold Plate:1 IPS drain connection AVAILABLE IN 1800 or 2100 SERIES OnFlu"NAL ACCESSORIES o C-19 Stainless Steel Divider(Specify Model) o C-21 Bottle Wells(6 pack) o C-32 Condiment Tray o C-34 Stainless Steel Perforated Bottom(24",No Cold Plate) n . C-35 Stainless Steel Perforated Bottom(30"+,No Cold Plate) o C-36 Upgrade:Stainless Steel Legs o C-39 Right End Side Splash n C-40 Left End Side Splash n C-41 Partial Sliding Cover(Using Bottle Wells) o C-42 Full Sliding Cover(No Bottle Wells) o C-43 Bottle Wells(2 pack) o C-46 Upgrade:10 Circuit Cold Plate n S-"XX" Single Speedrail("XX"denotes 24,30",or 36") o D-"XX" Double Speedrail("XX"denotes 24,30",or 36") APPROVED BY. CERTIFICATIONS: Due to our commitment to continued product improvement,specifications are subject to change without notice. Printed in the USA Krowne Metal Corporation Rev.03/2012 100 Haul Rd.Wayne,NJ 07470 • Toll Free:(800)631-0442 • Fax:(973)872-1129 No.4.2 sales@krowne.com • www.krowne.com • www.facebook.com/K.rowneMetal • www.twitter.com/KrowneMetal Columbo's Pastries-#100086469 Gordon Food Service Page:7 Krowne Metal 18-24-7 Item#:2 /C ter' fl"TANDARD ""ERIE""' UNDERBAR ICE BINS MODEL: PROJECT: ITEM#: OTY: 1800 SERIES Model Length Ice Bin Overall Left Side Inside Bin Cold Ice Leg Weight Numbers Depth Depth to Drain Dimensions Plate Capacity Size (lbs.) A Circuits Obs.) 18-24 2'-0" 12" 131h" 12" 15"x 22" N/A 80 16" 55 16.12518.5• 18-30 2'-6" 12" 13'b" 15" 15"x 28" N/A 97 16" 65 18-36 3'-0" 12" 131/2" 18" 15"x 34" N/A 115 16" 69 18-24-7 2'-0" 12" 161/2" 12" 15"x 22" 7 80 13" 105 18-30-7 2'-6" 12" 16'h" 15" 15"x 28" 7 97 13" 113 �ra.s•--{ 18-36-7 3'-0" 12" 16'/z" 18" 151x34" 7 115 13" 115 18-24DP 2'-0" 15" 16'/z" 12" 15"x 22" N/A 100 13" 62 ---- ---- T ------ 18-30DP 2'-6" 15" h 16' " 15" 15"x 28" N/A 120 13" 69 i , 33° /z I 18-36DP 3'-0" 15" 16'h" 18" 15"x 34" N/A 138 13" 80 B i c i i 18-24DP-7 2'-0" 15" 19' " 12" 15"x 22" 7 100 10" 132 T--- ---7� to �o' IT_�_Tl 18-30DP-7 2'-6" 15" 19 lb" 15" 15"x 28" 7 120 10" 135 mnmr-nmn 30.5° 18-36DP-7 3'-0" 15" 19'/z" 18" 15"x 34" 7 138 10" 145 E MECHANICAL REQUIREMENTS:Cold Plate:'h"IPS drain connection No Cold Plate:1"IPS drain connection' 2100 SERIES Model Length Ice Bin Overall Left Side Inside Bin Cold Ice Leg Weight Numbers Depth Depth to Drain Dimensions Plate Capacity Sae (Ibs.) A nr Circuits (Ibs.) " 21-24 2'-0" 12" 131/2" 12" 15"x 22" N/A 80 16 55 16.125 21• 21-30 2'-6" 12" 131/2" 15" 15"x 28" N/A 97 16" 65/z 21-36 3'-0" 12" 13' " 18" 15"x 34" N/A 115 16" 80 21-24-7 2'-0" 12" 161h" 12" 15"x 22" 7 80 13" 120 21-30-7 2'-6" 12" 16'b" 15" 15"x 28" 7 97 13" 130 21•--{ 21-36-7 3v0" 12" 16'/z" 18" 15"x 34" _ 7 115 13" 135 21-24DP 2'-0" 15" 161h" 12" 15"x 22" N/A 100 13" 65 21-30DP 2'-6" 15" 161/2" 15" 15"x 28" N/A 120 13" 80 ---- ---- ------ 21-36DP 3'-0" 15" 16'/z" 18" 15"x 34" N/A 138 13" 95 B i—t i c i 21-24DP-7 2'-0" 15" 19'/2" 12" 15"x 22" 7 100 10" 150 'T---� ----' ° 29.5' T--n--T 21-30DP-7 2'-6" 15" 19'h" 15" 15"x28" 7 120 10" 155 Inm IMUFM 30 5° 21-36DP-7 3'-0" 15" 19'h" 18" 15"x 34" 7 138 10" 160 o E MECHANICAL REQUIREMENTS:Cold Plate:'/z"IPS drain connection No Cold Plate:I"IPS drain connection APPROVED BY: CERTIFICATIONS: Due to our commitment to cordinued product improvement,specifications are subject to change without notice. Printed in the USA Krowne Metal Corporation Rev.03/2012 100 Haul Rd.Wayne,NJ 07470 • Toil Free: 800 631-0442 • Fax: 973 872-1129 y ( ) ( ) No.4.2 sales@krowne.com • www.krowne.com • www.facebook.com/KrowneMetal • www.twitteccom/KrowneMetal Columbo's Pastries-#100086469 Gordon Food Service Page:8 John Boos PBHS-1410-LRX Item#A John. a BOOS "Hand Sinks Pro-Bowl Sinks ,M One Compartment Sinks w/Stainless Steel Deep Drawn Bowls PBHS-W-1410-1 i f' n W e - - PBHS-F1410 PBHS-W-1410 FEATURES: • One piece deep drawn bowl • All sink bowls have a large liberal radii with a OPTIONAL minimum dimension of 2"and rectangular in design ACCESSORIES for increased capacity. Qty * Wall mounting bracket, Stainless Steel,off set design FAUCETS APRON SKIRT CONSTRUCTION: SIDE SPLASH Bowl Stainless Steel Sinks are TIG welded, Exposed welds ADA WRIST BLADES are polished to match adjacent surface. TOWEL DISPENSER SOAP DISPENSER MATERIAL: LEVER WASTES Bowl Type 304 stainless steel polish,satin finish OVER FLOWS Bracket Type 304 stainless steel polish,satin finish P-TRAPS John Boos & Co 315 South First Street-Effingham, IL 62401 Phone:217-347-7701 -Fax:217-347-7705 Email: sales@johnboos.com-Web-site:www.johnboos.com Columbo's Pastries-#100086469 Gordon Food Service Page:9 �rowne Metal 18-GW2 Item#:9 TA N 0 A R D SER I ES U N D E R B A R LIQUOR DISPLAYS / GLASS WASHING CABINETS MODEL: PROJECT: ITEM#: QTY: PRODUCT IMAGES STANDARD FEATURES a Backsplash(Both Units) 22 gauge stainless steel a Sides(Both Units) 18 gauge stainless steel o Legs(Both Units) 1 5/e"tubular 16 gauge galvanized steel with grey plastic bullet foot --�-w o Bottle Steps(Liquor Display) 20 gauge embossed stainless steel - a Guard Rails(Liquor Display) 20 gauge stainless steel with sound-deadened plastic a Back(Liquor Display) 20 gauge galvanized steel a Sink Bowl(Glass Washing Cabinet) 20 gauge stainless steel 10"x 14"x 6"deep bowl with drain a Drainboard,Back,and Bottom(Glass Washing Cabinet) 20 gauge stainless steel 18-24RD SHOWN 18-GW2 SHOWN a Front Apron(Glass Washing Cabinet) AVAILABLE IN 1800 Or 2100 SERIES 24 gauge stainless steela Plumbing(Glass Washing Cabinet) 1112"IPS drain connection a Faucet(Glass Washing Cabinet) 1800 Series:4"center wall mount faucet 2100 Series:4"center deck mount faucet ° Low Lead Compliance(Glass Washing Cabinet) OPTIONAL ACCIGSSMES Low Lead Compliant faucet options are available to meet California AB-1953 and Vermont S152 standards a C-33 Perforated Dump Basket a C-36 Upgrade:Stainless Steel Legs o C-39 Right End Side Splash a C-40 Left End Side Splash o H-109 Upgrade:Royal Series Low Lead Faucet a H-200 Upgrade:Commercial Series Low Lead Faucet o "-LC" Stainless Steel Locking Cover for Liquor Display (Add to end of model number of Liquor Display) APPROVED BY: CERTIFICATIONS: Due to our commitment to continued product improvement,specifications are subject to change without notice. Printed in the USA Krowne Metal Corporation Bev.09/2011 100 Haul Rd.Wayne,NJ 07470 • Toll Free:(800)631-0442 • Fax:(973)872-1129 No.4.7 sales@krowne.com • www.krowne.com • www.facebook.com/KrowneMetal • www.twitter.com/KrowneMetal Columbo's Pastries-#100086469 Gordon Food Service Page: 18 b0*11HE71 TOWN OF BARNSTABLE � • °Art ng Appiication,Ref: 200801722 * BARNSTABLE, * Issue Date: 04/17/08 PermitMASS. 9 $,or16 39.�A�� Applicant: MILLER STARBUCK CONSTRUCTION Permit Number: B 20080766 Proposed Use: DEPARTMENT DISCOUNT STORE Expiration Date: 10/15/08 Location 540 MAIN STREET (HYANNIS) Zoning District HVB Permit Type: COMMERCIAL ADDITION ALTERATION Map Parcel 308074 Permit Fee$ 81.90 Contractor MILLER STARBUCK CONSTRUCTION Village HYANNIS App Fee$ 100.00 License Num 043338 Est Construction Cost$ 9,000 Remarks REMOVE EXISTING FURRING STRAPS&DRYWALL FROM EXIST G APPROVED PLANS MUST BE RETAINED ON JOB AND BARD MUST BE KEPT POSTED UNTIL FINAL FRAME PARTITIONS FOR NEW LAV,DEMO OLD LAV FRAM STAI LIIICTION HAS BEEN MADE. WHERE A Owner on Record: AMADAN LLC CERTIFICATE OF OCCUPANCY IS REQUIRED,SUCH Address: FIRST BUILDING SHALL NOT,BE OCCUPIED UNTIL A FINAL AVENUE SUITE 200 NEEDHAM, MA 02494 INSPECTION HAS'BEEN MADE. NEE Application Entered by: PR Building Permit Issued By: 1 THIS PE REYS NO RIGHT;,TO OCCUPY ANY'STREET;'ALLY OR SIDEWALK OR'ANY PART.THEREOF;-EITHER:TEMPORA'RILY OR:PERMANENTLY. ENCROS ON PUBLIC PROPERTY,NOT SPECIFICALLY PERMITTED UNDER THE BUILDING CODE,MUST BE APPROVED BY THE JURISDICTION. STREERADES AS WELL AS DEPTH AND LOCATION OF PUBLIC SEWERS MAY BE OBTAINED FROIvt THE'DEPARTMENT OF PUBLIC,4VORKS. THE ISHIS PERMIT DOES NOT RELEASE:THE APPLICANT FROM`THE CONDITIONS,OF ANY.APPLICABLE SUBDIVISION RESTRICTIONS. MINIMUM OF FOUR CALL INSPECTIONS REQUIRED FOR ALL CONTSTRUCTION WORK: 1.FOUNDATION OR FOOTINGS. 2.ALL FIREPLACES MUST BE INSPECTED AT THE THROAT LEVEL BEFORE FIRST FLUE LINING IS INSTALLED. 3.WIRING&PLUMBING INSPECTIONS TO BE COMPLETED PRIOR TO FRAME INSPECTION. 4.PRIOR TO COVERING STRUCTURAL MEMBERS(READY TO LATH). 5.INSULATION. 6.FINAL INSPECTION BEFORE OCCUPANCY. WHERE APPLICABLE,SEPARATE PERMITS ARE REQUIRED FOR ELECTRICAL,PLUMBING AND MECHANICAL INSTALLATIONS. WORK SHALL NOT PROCEED UNTIL THE INSPECTOR HAS APPROVED THE VARIOUS STAGES OF CONSTRUCTION. PERMIT WILL BECOME NULL AND VOID IF CONSTRUCTION WORK IS NOT STARTED WITHIN SIX MONTHS OF DATE THE PERMIT IS ISSUED AS NOTED ABOVE. PERSONS CONTRACTING WITH UNREGISTERED CONTRACTORS DO NOT HAVE ACCESS TO GUARANTY FUND(as set forth in MGL c.142A). 0 BUILDING INSPECTION APPROVALS PLUMBING INSPECTION APPROVALS ELECTRICAL INSPECTION APPROVALS 1 S? `UD �f c 3"o Cl. -202, 2 dSA Z'' �F/Q Plc ' i ixr. flA � 3 1 Heating Ins ection A Pr alsP EngineerVgg�DpZt �7 ,z) 09 ]Eire Dept TTSp L IO1 4( 71t* 2 ►�n2 �p� Boa H a ddd Y COLOMBO'S CAFE & PASTRIES INC \ 2362 J I t l c�!n 17 - V7- "� �s wvl, ` NVOME JoMaCo Services Figthing the War on Germs DATE 10/30/2020 INVOICE# 145 CUSTOMER ID Colombos Cafe DUE DATE '°f1/6/2020 0 Colombos Cafe Main Street Hyannis, MA 02601 Attn: Dave Colombo .�0 i .� .: Disinfect Fog SC-RTU-360.8000sgft " 0.50 4,000.0.6 1 st Et 2nd floor Emergency Service Rate 2 hr Min 150.00 300.00 Y POSITIVE COVID-19 Subtotal 4,300.00 MA DISC Tax rate Please make check Payable to Tax due John Neal Other 1 Winnies Way TOTAL East Sandwich, MA 02537 Thank You For Your Business! Invoice Template©2013-2014 Vertex42.com hc • lintsrvt y, e6 to t4lv i4t � ,�Ilt Clrry ,s� 27 AAqAt'2020 , NOTICE OW AWARD y re. $� ti1�1t I ' { 1 JOMACO� SERVICES Fogging and the Germ War } Like it or not, we're fighting a war on Germs...but we always have been. Now our clients, the public, service providers and the World are more aware of the risks. But, I JoMaCo Services has better weapons at our disposal to fight the Germ War. Fogging r Sanitizing or bio-fogging has been around a long time as a way of sanitising interior t spaces in buildings. But what once was a highly specialised (and costly) cleaning technique for clean rooms, hospitals, airlines, and the food processing sector is now seeping into the main stream fast and furious because of Wuhan Covid 19. There are various factors spreading its appeal. As in other areas of sanitizing, the # progress made in developing new EPA Hospital Grade products has been remarkable. Historically, various chemicals including formaldehyde, phenol-based agents and j f compounds of ammonium have been used in fogging. Man had not been properly P gg� 9• Y P P Y � tested for potential effects on human health, some were toxic and others even damaged 1 materials they came into contact with. I Advances in biocidal technology have bypassed these problems so that today bio- fogging is now known to be both safe and effective. In practical terms, not only is it now far more straightforward to carry out fogging than mist spray and wipe, it is much faster and more economical. There is a growing demand for Germ control and enhanced { cleaning services. We are now all too aware of the risks posed by Viruses, MRSA and } infections in hospitals. s I Managing these risks falls increasingly on management. The threat of disruption to any organization and financial loss to business, there is the risk of reputational damage too, especially if the response to an outbreak is slow or ineffectual. JoMaCo Services goal for our customers is a more healthy workplace with a strong maintenance program and a quick response to possible contamination. Our goals align with CDC best practices j giving employees, students and parents a feeling of trust that JoMaCo is controlling the spread of germs and viruses. f} I JOMACO ................. i . 1 f a What is fogging and how does it work? Dry Fogging —The sanitizer SC-RTU-360 particles in the mist or fog are so small that they remain suspended in the air long enough to kill all airborne viruses and bacteria. SC-RTU-360 also eliminates pathogens on surfaces, including ceilings and walls as well } as furniture and floors. A major advantage with fogging is that the sanitising agent SC- RTU-360 reaches areas that may be difficult to clean with other techniques. Penetration into some nooks and crannies may be limited by obstacles, but in most cases, it's not necessary to move furniture or equipment around before or during the cleaning process. i 1 Is fogging practicable and safe? The fogging process is rapid and efficient. In the past an area might be sealed off for days at a time for fogging. Now sanitisation takes a matter of minutes. To avoid disruption and risk of any allergic reactions, areas do need to be clear of people. ? But can it still be effective? SC-RTU -360 is EPA Certified and will target a wide spectrum of microbes and the results of testing bear out the claims that chemical fogging will eliminate i r 99.9% of all pathogens. It's also significant to repeat sanitizing fogging with SC-RTU-360 to prevent much of the J usual contamination or at least limits the rate at which cultures redevelop. It is proven a j that that SC-RTU-360 acts as an effective virucide after application to prevent future 1 outbreaks. Suppliers claim the residual efficacy of a fogging agent can extend into months and longer. But this will depend on exposure to recontamination and other i i factors. We see Dry Fogging as a highly effective weapon in our armoury of cleaning techniques. We understand Fogging is not a cheap option. The chemicals are more 1 expensive than common cleaning solutions. It also requires an investment by JoMaCo Services, providing fogging machines, and PPE. We at JoMaCo Services believe that bio-fogging is cost-effective as a sanitisation technique. Not only is it relatively quick, causing minimal disruption to the workforce, the results are immediate and the benefits are potentially significant and long-lasting. l All of us responsible for managing or cleaning the buildings where people work, study, visit or live need to be prepared to combat a germ attack, preferably by repelling it. i J JOMAGO S f JOMASER-01 M ND RSO ACORO' E OF LIABILITY INSURANCE DATE2120"'I'"' CERTIFICATE�--�� 4< /2020 THIS CERTIFICATE IS ISSUED AS A MATTER OF INFORMATION ONLY AND CONFERS NO RIGHTS UPON THE CERTIFICATE HOLDER.THIS CERTIFICATE DOES NOT AFFIRMATIVELY OR NEGATIVELY AMEND, EXTEND OR ALTER THE COVERAGE AFFORDED BY THE POLICIES BELOW. THIS CERTIFICATE OF INSURANCE DOES NOT CONSTITUTE A CONTRACT BETWEEN THE ISSUING INSURER(S),AUTHORIZED REPRESENTATIVE OR PRODUCER,AND THE CERTIFICATE HOLDER. IMPORTANT: If the certificate holder is an ADDITIONAL INSURED,the policy(ies)must have ADDITIONAL INSURED provisions or be endorsed. If SUBROGATION IS WAIVED, subject to the terms and conditions of the policy,certain policies may require an endorsement. A statement on this certificate does not confer rights to the certificate holder in lieu of such endorsements). PRODUCER ggglAcT Ma "rYJo Anderson Hannon-Murphy(Osterville) AIC°N FA): AXC No PO Box 329 Ostervilie,MA 02655 ss:maryjo@hannonmurphy.com INSURE S AFFORDING COVERAGE NAIC k INSURER A:Markel INSURED INSURER B: JoMaCo Services INSURER C: 1 Winnie's Way INSURERD: East Sandwich,MA 02537 INSURER E INSURER F: COVERAGES CERTIFICATE NUMBER: REVISION NUMBER: THIS IS TO CERTIFY THAT THE POLICIES OF INSURANCE LISTED BELOW HAVE BEEN ISSUED TO THE INSURED NAMED ABOVE FOR THE POLICY PERIOD INDICATED. NOTWITHSTANDING ANY REQUIREMENT, TERM OR CONDITION OF ANY CONTRACT OR OTHER DOCUMENT WITH RESPECT TO WHICH THIS CERTIFICATE MAY BE ISSUED OR MAY PERTAIN, THE INSURANCE AFFORDED BY THE POLICIES DESCRIBED HEREIN IS SUBJECT TO ALL THE TERMS, EXCLUSIONS AND CONDITIONS OF SUCH POLICIES.LIMITS SHOWN MAY HAVE BEEN REDUCED BY PAID CLAIMS. INSR TYPE OF INSURANCE ADDL SUER POLICY NUMBER POLICY EFF POLICY EXPLIR LIMITS A X COMMERCIAL GENERAL LIABILITY 1,000,000 EACH OCCURRENCE CLAIMS-MADE ❑X OCCUR JSG1383-01 3/31/2020 3/31/2021 DAMAGE TO RENTED 100,000 PREMISES R MISE a occurrence) _ MED EXP(Amy oneperson) $ 5,000 PERSONAL&ADV INJURY $ 1,000,000 GEN'L AGGREGATE LIMIT APPLIES PER: GENERAL AGGREGATE $ 3,000,000 POLICY❑jECT El LOC PRODUCTS-CCMP/OP AGG $ 3,000,000 OTHER: AUTOMOBILE LIABILITY COMBINdEeD SINGLE LIMIT $ ANY AUTO BODILY INJURY(Perperson) OWNED SCHEDULED ►A{U�T�O�S ONLY AUTOS BODILY B�ODDIILY INJURY(Per accident $ AUTOS ONLY AUTOS ONLY Peer accR'.dent AGE $ UMBRELLA LIAB d OCCUR EACH OCCURRENCE $ REXCESS LIAB CLAIMS-MADE AGGREGATE $ DED I I RETENTION$ WORKERS COMPENSATION PER OTH- AND EMPLOYERS'LIABILITY YIN S ATU E ANY PRROPRIIETBOERR/PARTNEWEXECUTIVE ❑ E.L.EACH ACCIDENT $ (Mandato y in NH)EXCLUDED? N I A E.L.DISEASE-EA EMPLOYEE $ If yes,describe under DESCRIPTION OF OPERATIONS below E.L.DISEASE-POLICY LIMIT DESCRIPTION OF OPERATIONS I LOCATIONS I VEHICLES,(ACORD 101,Additional Remarks Schedule,may be attached if more space Is required) CERTIFICATE HOLDER CANCELLATION SHOULD ANY OF THE ABOVE DESCRIBED POLICIES BE CANCELLED BEFORE JDJD' Route Burger Co LLC THE EXPIRATION DATE THEREOF, NOTICE WILL BE DELIVERED IN JD' Route ACCORDANCE WITH THE POLICY PROVISIONS. Forestdale,MA 02644 AUTHORI2ED REPRESENTATIVE ACORD 25(2016103) ©1988-2015 ACORD CORPORATION. All rights reserved. The ACORD name and logo are registered marks of ACORD :-.,-_ ,....,.r,•x, as :, ,,a.x .,.. ,..t.,s,�ar-.",.:M .. ,....,,_ ,. .ea:..::w:. , :._.-,.;,spa.1,.e!.,.,e.b^�.......5.,:..d.aU+!#.,ky.0 ,is^�':. s_+:ea";a.+Ha.a-:_tdv+ .' '+;�..;ti.:.y..;.. I& t Disinfectants and the Coronavirus - Wuhan (also 2019-nCoV) Spectral has just received word from Stepan that you may recommend EPA REG+ NO 1839420-►33466 SC4nV4160 Dan sln11 cte t • Stepan has three I PA registered EUP formulations(1839-83, 1839-220 and 1839 248)with the pre-approved emerging viral pathogen pot' y language on the Master Label. • Stepan sub-registr ints may communicate the claim off-label in accordance with the policy and terms of registration. • Stepan's Biocide I tegulatory Team can provide guidance to customers who hold active sub-registrations under EPA Registrations 183 83, 1839-220 and 1839-248 for communication on 2019 novel coronavirus-Wuhan(also 2019-nCoV) and their Stepan s b-registration products.Stepan's Biocide Regulatory Team is working on a formal response letter to be issued to ante sub-registrants. The Federal EPA has I iandated a process whereby companies that do not have specific testing against a new,emerging viral pathogen may m e statements as to whether a disinfectant may be used to reasonably mitigate it. There is a 2-step prom ss of registration with the EPA to make this possible. Below are the correct ments and specific products for which we may make statements regarding 2019-nCoV: SC-RT�360(EPA Re on Number 1839,Z20.33"6)has demonstrated effecdveness against Owes similar to 201.9 !coronavirvs-Wuhan(also 201"coig on hard non-porous swfacaL Therefore,this product can be used ag st 20"novel coronavirus-Wuhan(atva zolg-ncov)when used in acwrdance wish the directions for use again Human Rotavirus,Feline Caildvirus,Canine Parvovirus,Rhinovirus Type 14,Rhinavirus Type 39 and Pollovkus Type 1 on han,non-porous surfaces The Centers for Disea se Control and Prevention(CDC)Is closely moni- toring an outbreak of respiratory illness caused by a novel(n navays first iden#W in Wuhan, Hubei Province, China. Chm thorlties identified the iew coronavirus,which has resulted in thou ' � •-• of confirmed cases in hina, including cases outside Wuhan City. c ', tonal cases have bee i identified in a growing number of other intema- j': tional locations. Inclu ng the United States. There are ongoing Invew gations to learn more. Specdai chemical Co Inc 60 Minnesota Avenue,Unit 1 Warwick RI 02888 800-349-3525 May 27, 2008 To Whom it May Concern, We, Dave Colombo of Colombo's Cafe & Pastries and Perry Gaines of Perry's Deli agree to share the responsibility for the maintenance schedule of the shared grease trap from our two establishments. We have hired Cape Wide Services to perform this scheduled maintenance. Sincerely, Dave Colombo Perry Gaines b DATE �FTHE 7, FEE PD. Town of Barnstable * BARNSTABLE, *MASS. w CHKLST(1-14) �$ 1639• ,0� Regulatory Services Department ATED MAC°i 200 Main Street,Hyannis MA 02601 APPLICATION FOR OUTSIDE DINING/ SIDEWALK CAFE LOCATION Name of Establishment: to M 0 Q Establishment Address: APPLICANTS NAME: be V C'b (9 60 Phone# SEATING FACILITIES/EQUIPMENT Total#of Seats Existing #of Restrooms Provided Size of Grease Trap Total#of Seats Proposed �� ] 4— Air Curtains(Yes or No) (Total means overall number o sdoors plus outdoors) Hose Bib (Yes or No) 2 Screens (Yes or No) Brief Description of Seating Arrangement,Type of Furniture Proposed,Hours of Operation,Projected Opening and Closing Dates `p__ reek ' a i14, C9 - o4- I/we the undersigned certify that the above information which Uwe provided is correct. I/we have read and fully understand the Town of Barnstable Code Chapter 322 and further understand that failure to comply with said procedures may result in the immediate evocatttii,on of thispermit. Signature of Applicant(s): Date: Q Date: IMPORTANT-PLEASE REMEMBER TO INCLUDE: 3 Copies of the Neatly Drawn Sketch Plan of the Outside Dining Area Showing Separation Distances to Curbing,Trees,Rubbish Containers and any other Obstacles in Pedestrian Walkway 3 Copies of Pictures of the Proposed Outside Dining Location(Front and Side Views) 1 Copy of the Menu FOR OFFICIAL USE ONLY Town Manager Approval: Public Health Division: Licensing Board Approval: Certificate of Insurance: License Agreement: Comments: Q:Wpplication Forms\OUTDINARDOC 322,i. Outdoor dining: Checklist. Instructions: Please read the following requirements for outdoor dining. Place a checicmark on each line next to the number which you meet the criterion of. If you do not meet the criterion or if you are unsure, leave it blank. A. No person, corporation, or firm shall provide outdoor dining or an outdoor cafe at a food establishment until after all of the following requirements are met: (1)The applicant shall file a written request for outside dining or for an outside cafe on a form prescribed by the Town and shall submit plans of the proposed dining area. The seating capacity shall be determined by the Board of Health after a determination is made whether requirements of Subsection A(2)through(14)below will be met and after a visual inspection is conducted by an agent of the Board of Health. A replacement food establishment permit shall be issued by the Board of . Health indicating outside dining is permitted and listing the overall seating capacity, only after it is determined by an agent of the Board of.Health that all of the requirements Subsection A(2) through(14) of this section are met. B - (2) A menu shall be submitted to the Board at the time of application. y�(3) The dining area must be appurtenant and contiguous to the restaurant property. The dining area must be mentioned on the described premises as in the case of a common victualler's license. ✓(4) Sufficient restrooms,both for customers and employees, must be furnished counting the additional outside seating as required by the State Plumbing Code.and.Town of Barnstable Health regulations. ✓(5) A grease trap shall be of sufficient capacity, based upon 15 gallons per seat, as required by the State Environmental Code, Title V, and Town of Barnstable Health regulations. A grease recovery device may be installed to supplement an existing in-ground grease trap, after receiving the approval of the Board of Health. V"(6) All entrance and exit doors used by food service personnel and customers must be screened and provided with air curtains meeting National Sanitation Foundation standards. All windows or openings used for the transfer of food will be screened and provided with air curtains. Food cannot be stored or kept outside. All food must be prepared inside the facility's kitchen and kept inside until served. V(7) A drainage system designed to eliminate odors will be required for all outdoor dining areas. Hose bibs with vacuum breakers must be available for washing down the dining area. _V68) Trash dumpsters shall be situated no closer than 50 feet from an outdoor dining area. If such a dumpster is in the line of sight from the dining area, it must be hidden from view. The area around the dumpster and stockade must be kept clean and free of litter. Dumpsters must be closed with adequate covers designed to prevent entrance of rodents and birds and sealed to control odors. L s Gq-�,eA )h Gomm tt 61 v mp&S r C1 Q 2 aoj ol� �(9)The patio or other ground surface must be of constructed of material readily cleanable and not susceptible to dust, mud, or debris. (Brick, tile, and concrete are examples of acceptable materials.) V (10)Table tops must be smooth, nonporous, easily cleanable and durable, and readily maintained in a clean and sanitary condition. (11)Food-service personnel must constantly police the dining area for wastepaper, garbage and other trash. Placement clips, cup holders and other such devices must be utilized to prevent blowing paper. Covered trash receptacles must be provided in close proximity to the dining area and must be emptied as needed to prevent overflowing. ✓�(12) Strict cleanup practices must be adhered to. Waitstaff and buspersons must clean up after each patron as in indoor dining. Each establishment must abide by all regulations contained in Article X,Minimum Sanitation Standards for Food Service Establishments, of the Commonwealth of Massachusetts,Department of Health Sanitary Code. V�(13) Outside food handlers must have easy access to handwash sinks and cleaning cloths. Facilities for preparation and disposal of sanitizing solutions must be accessible. '1'(14)Hair nets or other effective hair restraints, such as hats covering exposed hair, shall be worn by all outside food or drink handlers. Beards and mustaches must be neatly trimmed. B. Exemption from doorway air curtain requirement in Subsection A(6) above: The Board of Health may waive the requirement to provide air curtains at the doorways only if no waitstaff services will be provided to the outside dining area (self-service only). Q:\Application Forms\OU"fDINAPCI-IECKLIST.doc Qppefirzers Minestrone Soup 5.95 bowl. Soup of the Day 5.95 bowl Vine-Ripened Tomatoes s Buffalo Mozzarella 9.95 Long-Stem Artichokes wrapped with Panne Prosciutto,drizzled with aged balsamic vinaigrette 8.95 Parma Prosciutto s Melon drizzled with aged balsamic vinaigrette 10.95 Beef Carpaccio served with shaved granny 9.95 Imported Meat s Cheese Board 10.95 Antipasto Misto a selection of the Chef'Daily Offerings 12.95 Chilled Shrimp Cocktail 10.95 Grilled Shrimp topped with a Sesame Soy vinaigrette served over greens 11.95 Eggplant Parmesan 8.95 Roasted Portabella Mushroom ® stuffed with spinach,ricotta&sun-dried tomatoes 7.95 Roasted Stuffed Peppers with ground beef veal&cheese bread stuffing,topped with marinara sauce 9.95 Zuccini Saltimbocca layered with Pahme prosciutto,fresh sage&fontino,lightly sauteed in extra virgin olive oil 7.95 Roasted Eggplant Cakes pan seared&topped with a roasted red pepper vinaigrette, served over greens 7.95 Brusehetta grilled&topped with portobella mushrooms,roosted garlic &goat cheese,then baked 7.95 Homemade Meatballs served with ricotta&mannora sauce 9.95 Sauteed Calamari Marinara 9.95 Mussels Blanco Stoney Island Seaforrn mussels sauteed in a garlic white wine herb broth 9.95 Baked Clams Casino Six litteneck clams 8.95 Baked Scallops Wrapped in Bacon served with a roosted red pepper coulis 9.95 aCva-0d I 6/10,ro8 1M:nJ rM S`a�ladFs�. Mixed Green Salad 5.95 Caesar Salad 8.95 9 5 with Grilled Chicken odd 3.00 with Grilled Shrimp add 6.00 Arugala Salad tossed in Italian vinoigrette,topped with vine-ripened tomatoes&goat cheese—A Roadhouse Cafe Classic 8.95 Spinach Salad tossed in on aged balsamic vinaigrette,topped with sundried cranberries.candied pecans.gorgonzola&Bermuda onion 8.95 Tuscan Wedge Iceburg lettuce,pancetta,cherry tomatoes&pistachoes.topped with -creamy-gorgonzola-dressing 8.95 Antipasto Salad a classic assortment of meats.cheeses&vegetables, served over greens 12.95 Grilled Fennel Salad served with orange segments&fresh mint leaves,drizzled with Sombucca vinaigrette 7.95 Grilled Asain Salmon Salad topped with a sesame soy vinaigrette,served over greens 12.95 an;dwie es Italian Veggie Sandwich portabella mushrooms,roosted red peppers,Bermuda onions,greens, vine-ripened tomato/provolone,basil pesto 7.95 Tuna Salad Wrap tomatoes,mixed greens&sprats 7.95 Mediterranean Wrap roasted vegetables,.olives,sprouts,cucumbers,greens&feto 7.95 Grilled Chicken Caesar Wrap 8.95 Italian Grilled Chicken Sandwich with roasted peppers,mozzarella&sundried tomato pesto, served on Italian bread 8.95 Open Faced Meatball Sandwich with mozzarella&topped with morinaro sauce, served on Italian bread 8.95 Italian Club Genoa Salami,Parma prosciutto,roasted red peppers,vine-ripened tomatoes,greens&Soffron oioil,served on Italian bread �M. s 10.95\5P L cZ`c of�t Sides Pasta with Pesto Sauce.................................................7.95 Pasta with Marinara Sauce............................................5.95 Parmesan Risotto...........................................................4.95 Roasted Vegetables.......................................................5.95 SauteedSpinach...........................................................4.95 szizCs.t,tll i W 6/20/OF 13ZI PM Pizza Classic tomato sauce.olive oil&mozzarella 8.95 Pepperoni the Classic with pepperoni 10.95 Margarita vine-ripened tomatoes,fresh basil,olive oil&buffalo mozzarella . 13.95 Arugala vine-ripened tomatoes,Italian vinaigrette&goat cheese 12.95 Grilled Chicken Caesar classic coesor salad on a pizza 12.95 Grilled Vegetable tomato sauce,mozzarella&goat cheese 12.95 Mediterranean tomato sauce,caramelized onions,tomatoes,portabella mushrooms, spinach,olives&feta 13.95 Italian Sweet Sausage tomato sauce,roasted peppers,caramelized onions&mozzarella 12.95 Meatball tomato sauce&mozzarella 13.95 Pizza di Pesce sauteed mussels,scallops&colamori,fresh basil&mozzarella 15.95 Honey whole wheat crust available for additional$1.50 P�a�star Ravioli of the Day handmade in house&priced daily Pasta Primavera roasted mixed vegetables sauteed with fresh garlic& extra virgin olive oil,tossed with whole aheot linguini 12.95 Ziti with Meatballs. made with venl&beef in a moinoro sauce 13.95 Vegetarian Lasagna with spinach noodles,roasted vegetables,part skim mozzarello• lawfat ricotta&marinora sauce 12.95 Turkey Bolognese served over whole wheat linguini 12.95 Lasagna Bolognese ground beef,mozzarella,ricotta&marinora sauce 12.95 Gnocchi Carbonara hondrolled in house in a poncetto pormeson creom sauce ' 12.95 Risotto of the Day priced doily Consuming row or uncooked mcots,poultry,seafood,shelIlsh or eggs may increase , your risk of food borne illness,especially if you have a medical condoon. San Pelligrino Bottled Water 5.50 5%Massachusetts Meads Tax crua.J r enoros amsal vn: Entree Eggplant Parmesan served with zid 11.95 Chicken Parmesan served with ziti 14.95 Chicken Sorrentino layered with eggplant,prosciutto,mozzarella,fresh basil& marinaro sauce,served over ziti 15.95 Whole Roasted Chicken brick roasted,served with roasted potatoes&roosted vegetables served while they last 18.95 Veal Milanese lightly breaded&topped with orugolo,tomatoes,Bermuda onion& shaved pormeson,drizzled with aged ba'somic vinaigrette 17.95 Chicken Saltimbocca sauteed&layered with prosciutto,fresh sage&fontina,topped with morsolo wine sauce,served with parmesan risotto 15.95 Veal Parmesan served with ziti 17.95 Grilled Double Cut Stuffed Pork Chop stuffed with prosciutto,spinach,roasted red peppers and mozzarella, topped with a Chianti pan sauce,served with a roosted garlic polento 18.95 Beef Braciole rolled beef stuffed with caramelized onion,spinach,genoo salami& mozarello,baked&served with morsolo wine sauce over risotto 16.95 Grilled Filet Mignon served with grilled vegetables&parmesan risotto market price Grilled Shrimp served over saffron risotto,drizzled with lemon parsley vinaigrette, served with roosted vegetables 17.95 Grilled Asian Salmon served with a scallion rice cake,topped wid•a sesame soy vinaigrette&Asian style spinach 17.95 Pan Seared Swordfish ala Puttanesca served over hand rolled parmesan gnocchi 21.95 Pan Seared Sea Scallops served over portabello mushroom risotto&roosted vegetables, drizzled with truffle oil 17.95 Roasted Cod Bruschetta topped with fresh tomatoes,fresh basil,scallions&exoo virgin olive oil,served with parmesan riscto 16.95 Linguini with White Clam Sauce fresh littlenecks sauteed with white wine,garlic&fresh basil, served over whole wheat linguini 15.95 Scampi sauteed in extra virgin olive oil with white wine,garlic&fresh herbs, served over spinach linguini . 17.95 Fruitti di Mare shrimp,scollops,littlenecks,mussels&colomari,sauteed in a light tomato sauce,served with spinach linguini 20.95 4/30/06 t3:05:33 i'hi May 27, 2008 To Whom it May Concern, We, Dave Colombo of Colombo's Cafe & Pastries and Perry ry Gaines of Per 's Deli agree to share the responsibility for the maintenance schedule of the shared grease trap from our two establishments. We have hired Cape Wide Services to perform this scheduled maintenance. Sincerely, Dave Colombo Perry Gaines kjalle e �l r TOWN OF BAIZMTA.BLE co IRS_ �4 LOCATION -.Zto Mcu n S- (Yl i5 SEWAGE# VILLAGE cLn S ASSESSOR'S MAP&PARCEL �7� INSTALLERS NAME&PHONE NO. (m InG SEPTIC TANK CAPACITY LEACHING FACILITY:(type) !`� T" �`'� ` t , NO.OF BEDROOMS �cui _-�( ' C�z�,OWNER � � U . PERMIT DATE: COMPLIANCE DATE: Separation Distance Between the: Maximum Adjusted Groundwater Table to the Bottom of Leaching Facility Feet Private Water Supply Well and Leaching Facility.(If any wells exist on site or within 200 feet of leaching facility) Feet Edge of Wetland and Leaching Facility(If any wetlands exist within 300 feet of leaching facility) Feet FURNISHED BYE 6CAA� c(.t Y� —T,- C C�yL. f .f t i 54-(o m l i 1 dr 3� i �(ow IO. metal f� � `• U)-nc- Bellaire, Dianna C6 &-)s From: Stanton, David Sent: Wednesday, February 10, 2021 9:22 AM To: Bellaire, Dianna Cc: McKenzie, Marybeth Subject: columbos cafe Just an update on site plan from Yesterday,they need to provide more info on their increased seating (such as grease trap capacity assigned to each establishment tied into it, additional benches not counted in seat count, bathroom facilities for seating per plumbing Inspector...) and from there it will be up to Tom if he decides in house a new number of seats or if it goes back to site plan review again to change the number of seats. Thanks, Dave 1 Lgry be.�o Bellaire, Dianna From: Stanton, David Sent: Thursday, March 04, 2021 1:07 PM To: McKenzie, Marybeth Cc: Bellaire, Dianna Subject: FW: Colombo's Cafe old grease trap agreement FYI,just pending the agreement and revised plans to show a max of 166 seats combined (in+out) Thanks, Dave From: Dan Creedon [mailto:dcreedon(a)creedonearly.com] Sent: Thursday, March 04, 2021 11:34 AM To: Stanton, David Subject: RE: Colombo's Cafe old grease trap agreement Thanks for this Dave. It really doesn't say much,does it? To keep this moving forward, I talked to Dave C. and he wants to proceed with 2 waiting benches without requesting a variance from BOH. So, we're going to submit a revised plan showing 2 benches outside(which will result in a total of 166 seats for Health seat-counting purposes and 163 seats for all other departments' purposes because only Health counts waiting benches as seats per Tom M.). This Plan will be our"Plan B"for when the outside bar area is open and our existing plan will be our"Plan A" for when it is closed for licensing purposes.As requested, we will submit a new agreement with The Daily Paper, Inc.that stipulates that we will be using 166 seats of the total grease trap capacity and The Daily Paper will use 67 of the total of the 233 seats allowed by way of the shared 3500 gallon grease trap. The parties will continue to share the cost of maintaining it, as they have been. Dave C.talked to the owner of The Daily Paper, Inc.,Aaron Webb, and he has agreed to those terms and stated that he would sign an agreement to that effect. The above-referenced documents and revised plan will follow. Thanks for your help with this. Thanks, Dan DanieC9l. Creedon,III Creedon&Early, P.A. Attorneys At Law 1436 lyannough Road,Suite 1 Hyannis, MA 02601 (508)362-6969 Office (508)221-8877 Mobile (508)362-6991 Fax 1 From: Stanton, David [ma i Ito:David.Stanton(atown.ba rnsta ble.ma.us] Sent: Thursday, March 04, 2021 8:43 AM To: Dan Creedon Subject: Colombo's Cafe old grease trap agreement Hi Dan, Attached please find a copy of the old agreement we had on file for the shared grease trap. Thanks, Dave David W. Stanton, IRS Chief Health Inspector Town of Barnstable 200 Main Street Hyannis, MA 02601 Direct phone: (508) 862-4647 Health Dept. phone: (508) 862-4644 Health Dept. fax (508) 790-6304 s CAUTION:This email originated from outside of the Town of Barnstable! Do not click links, open attachments or reply, unless you recognize the sender's email address and know the content is safe! 2 * APPLICATION FOR SITE PLAN REVIEW L0CAT10N Business Name: Colombo's Cafe Subdivision Plan:N/A (Condominium) Assessor's Map 4308 Parcel 74-OOA Property Address: 544 Main Street,Unit 1, Hyannis OWNER OF PROPERTY APPLICANT Name. David L. Colombo, Trustee, C66 Realty Trust Name: Colombo's Caf6 and Pastries, Inc. Address: 544 Main Street, Unit 1,Hyannis, MA David L. Colombo,Pres. Address: c/o Creedon&Early,P.A, Telephone: 508-367-7670 1.436 Iyannough Road, Suite I Fax: Hyannis, MA 02601 Telephone: 508-362-6969 ARCHTTEc.,.-[,/DEVEL,OPI R/CO,N-TR,'i,(,'TORJ,F,NGI.NEER Fax: 508-362-6991 Name: Cotuit Bay Design, LLC AGENT/ATTORNEY Address: 43 Brewster Road Name: Creedon&Early, P.A. Maslipee,MA 02649 Daniel M. Creedon, 111,Esq. Address: 1436 Iyannough Road Telephone; 508-274-1166 Hyannis,MA 02601 Fax 508-539-9402 Telephone 508-362-6969 Fax 508-362-6991 Email dcreedon@creedonearly.corn STORAGE TANKS(HAZ MAT/FUEL OR WASTE OIL) ZONING Dis'r.gic"r CLASSIFICATION District HVB Overlay(s): N/A Existing no Proposed no Lot Area: N/A(condominium) Number 0 Number 0 Fire District: Hyannis Size Size Setbacks(ft.)Front 0 Side 0 Rear 0 .................... Above Ground Above Ground Underground Underground Number of Building Contents Contents ----------- ................... Existing I Proposed I Demolition No TOTAL FLOOR AREA By USE Sewer- ®Public nPrivate Size_gal Existing(sq.ft.) Proposed(sq.ft.) Water- ZPublic 0 Private Basement 1,848 Electric - M Aerial Z Underground Residential Gas - Z Natural F1 Propane Restaurant 3630 3,630 Grease Trap - Z Size gallon Retail Sewage Daily Flow i-ynd Office Medical Office..... PARKING SPACES CURB CUTS Commercial (specify) 8 Required unknown Existing: 0 Wholesale(specify) A Provided approx. 215 Proposed same Institutional (specify) On-Site same To Close 0 Industrial.(specify) Off-Site Totals 0 All Other Uses On Site 381 642 Handicapped Gross Floor Area 5859 6120 1 ........................ *GP or WP areas restrict wastewater discharge to 330 gallons per acre per day into on-site system. Q:SiteP1an:SFRPG3—02/20/2002 i Old King's Highway Regional Historic.District.File# Approved?p ❑Yes A n No Hyannis Main Street Waterfront Historic District File# Approved? ❑ Yes ❑No Listed in National and/or State Register of Historic Places? ❑ Yes ®No Previous Site Plan Review File Approved? ❑ Yes ® No Previous Zoning Board of Appeals File Approved? ❑Yes ®No Is the site located in a Flood Area(Section 3-5.1) ❑ Yes ®No In Area of Critical Environmental. Concern? ❑ Yes ® No . Is the Project within 100' of Wetland Resource Area? ❑ Yes ®No Site sketch-informal presentation ❑ Yes ❑ No Site Plan prepared, wet stamped and signed by a Registered.PE and/or PLS. ❑Yes ®No Parking and Traffic Circulation Plan ❑ Yes ® No Landscape Plan and Lighting Plan ❑Yes ® No Drainage Plan with calculations and Utility Plan ❑ Yes ® No Building Plans, (all floor plans, elevations and cross sections) ®Yes ❑No Note that all signage must be approved by Code Enforcement Officer at the Building Department Lot area in sq. ft. (per subdivision plan) Total Building(s) footprint 3,630 sq. ft. Maximum Lot Coverage as %of I.ot: N/A(building footprint to lot area) GROUND WATER PROTECTION OVERLAY DISTRICT REQUIREMENTS: DIs'rRIC'I': Lot Coverage (%) Required Proposed Site Clearing (%) Required Proposed PRINCIPAL BUILD.IN G ACCESSORY f3UILC)ING(S) ❑Yes No Number of floors 2 Height: ft. Number of floors Height: :ft. FLOOR AREA: 5,859 (gross) Sq. ft. FLOOR AREA: Basement: 1,814 sq ft, First: 3,630 sq. ft. Basement sq. ft. Second sq. ft. Second: First - Attic sq. ft Other(Specify) 642 sq. ft. (unusable/exterior) Please provide a brief narrative description of your proposed project: Applicant proposes to add an outdoor bar and food service area,patio,bar,bar seating(10), an awning, additional outdoor tables (4)and seating(8),benches(3), landscaping, and metal rail enclosure all as shown on floor plans, elevations and renderings submitted herewith. y - -- I assert that I cod(or taus e co pleted) this page and the Site Plan Review F` Applicat' and that,to the b y know , the information submitted here's ru . ... .._..... al ignature of Applicant Date r Dan Creedon Atty. PRINTED NAME OF APPLICANT Q:SiteP1an:SPRPG4 02/20/2002 .......................... ............................... .............. ............ J-11 LU BAR COOK 4 l LINE ul (FXr) ............ 0 -18 AISLE AISLE --------------- 10 D CEI LL- (0) AISLE KITCHEN MAIN L= (EXIT) STREET (D q-j) C) QINING AEA I RESTROOM Ll t .............. J.1 • L- W......(Ew...;.T..) 1 d b CD i ZZ : AISLE --------------- --------------- z ----------- ---- AISLE ------------------------------ GCPoCRETE > ----------------- U- w uj E­.............. n LB __ - ___.._..._ 0 E.A. -.J 'm IN < 0 `. PATIO CL C) LLJ SIDEWALK .. ............. . . ..................... Z SIDEWALK ............................... .................... Up 13RIVEWAY FIRST FLOOR SEATING PLAN it 99 IN- SCALE: 114'=V-0' DATE_ ............ .................. i COLOMBO'S - -...__._.._.._._.._.......-..... - -- __. _................_._ __...__............._................................__............._.....-................... ..._.._._ n m 11 IIJ off '8� Q - . — -- ........... : QO FRONT ELEVATION REAR ELEVATION �S Q r I 'Z U-) &n moll. v�.sY.Rai HOW 8 gtl $ rk; SCALE: 114"=1'-0" DATE: 111412021 owtw�v��vo.: I ,. �.,. .I. •,-:� z \ `. „ .;:- .., <:, ., yam.: •�• `.1 € a r \ \ r \ _.e ,...... .� .. b :.. �.. �:. ..� t.... ...�. �.,.-tee ,.:.,.. \�: :: -• \ ..� �.,?`,: .:.. .-., yy rr"`, l Z.f. ,.,, ,. : . ....�:: .- .�,r�•.. _.:. o.< .., F��;.i\ ....ro. ..: .., z �P "vim. � ..,� S:.:a• g YR\ a 1 F 9, /ris' 3 i i jJlyDe � ,fir: � s a f i4 f e Z / 1 e:;.v 3e..e'.tiA..-.,-, :' .uov,,,,,,: y'.amscere.i,xe• awwk»v,.s.....::.......�,.�,...... w.«a._....."....a........,...- ., ,,,,...., V S-0" 4'-7 G�4VEL EBED W/`RE � O 2 BAR COOK LINE („SEATS) 4 � 2 - AISLE Cn BOLLARDS 1j HALF WALL O I I 4 4 4 8 4 ® I I MAIN EXIST. I I BRICK I I STREET SIDEWALK N w (EXIT) I I 114 PROPOSED SEATS) ----------J CE13 (oil 2 4 I AISLE B CONCRETE I SIDEWALK 0 ` 2 I n GRAVEL BED � DINING y W/TREE _ 2 (725EATS) I z / CONCRETE " b PERFORMER 4 4 4 4 4 SIDEWALK - AREA (EXIT) LICK SIDEWALK (135TANDING) (EXIT) I I(EXIT) AISLE L I / m LINE DFOVERHANG ABOVE Icy------- ----------------------------- REMOVABLEI 8-0' FENCE b F CONCRETE PATIO ,"y b FENCE I I - (8 SEATS) ---------------------------- BAR (16 SEATS) I TV I I o 0 WROUGHT IRON r4 FENCE 4'4) LIGHT I FIXTURE Imo- NEW BAR(10)SEATS WTREE O I AWNING OF PATIO ABOVETOTAL(18)SEATS CID ' D RAILING ALUMINUM POSTS 3'-3• 28-10 AT CORNER S MID-. POINTS FOR NEW ' AWNIGN ABOVE SIDEWALK 6T_6 Cc>-r- ffloj NAeA ol.,nce GREASE TRAP USE AND MAINTENANCE AGREEMENT (544 AND 546 MAIN STREET,HYANNIS,MA AKA UNIT I AND UNIT 2 OF 540 MAIN STREET CONDOMINIUMI Agreement made thijo�oday of MARCH, 2021 by and between COLOMBO'S CAFE AND PASTRIES, INC. (hereinafter"COLOMBO'S") and THE DAILY PAPER, INC. (hereinafter"DAILY PAPER"),both duly organized and validly existing Massachusetts for profit corporations, and DAVID L. COLOMBO, TRUSTEE OF CAFE REALTY TRUST(hereinafter "CAFE REALTY TRUST") and JOAN ROAD HOLDINGS, LLC (hereinafter ".1111-11-1-C"), together with all of their respective successors in interest,heirs and assigns(hereinafter collectively referred to as the"Parties") WHEREAS, COLOMBO'S and DAILY PAPER are both tenants operating restaurant businesses at 544 Main Street, Hyannis (hereinafter "Unit I") and 546 Main Street, Hyannis (hereinafter "Unit 2") both of which are condominium units known as Unit I and Unit 2 respectively of the 540 Main Street Condominium(hereinafter the"Condominium"); WHEREAS,CAFE REALTY TRUST is the owner of Unit 1 and JRHLLC is the owner of Unit 2; WHEREAS, Unit I and Unit 2 are both serviced by a 3,500 gallon grease trap, which is connected to the plumbing of both units and is located partially within each unit by such connections and partially in the common areas and elements of the Condominium; WHEREAS, existing Town of Barnstable Department of Health regulations provide that the maximum number of restaurant seats permitted to be serviced by a 3,500 gallon grease trap is 233 seats without variance from the Board of Health; WHEREAS, the parties desire to memorialize the terms of their agreement relative to the shared use and maintenance of the said grease trap; THEREFORE,in consideration of the mutual promises and undertakings set forth herein, the receipt and sufficiency of which are hereby acknowledged, the parties hereto agree as follows: 1. DAILY PAPER and JRHLLC agree that they shall use no more than 67 seats of the 233 permitted grease trap seat capacity, unless they or their successors or assigns shall subsequently seek and obtain a variance to exceed such seat count, the terms and conditions of which shall not require any reduction in the use to be made thereof by the then tenant and/or owner of Unit I as agreed in Paragraph 2 hereof. 2. COLOMBO'S and CAFE REALTY TRUST agree that they shall use no more than 166 seats of the 233 permitted grease trap seat capacity,unless they shall subsequently seek and obtain a variance to exceed such seat count,the terms and conditions of which shall not require any reduction in the use to be made thereof by the then tenant and/or owner of Unit 2 as agreed in Paragraph 1 hereof. 3. The parties further agree that if the permitted capacity under Town of Barnstable Department of Health regulations increases or if a new grease trap with greater capacity is installed,then the then current tenants and owners of Unit 1 and Unit 2 shall share the use thereof in the same proportion as allocated herein, unless either or both parties obtains a variance from the Board of Health that meets the requirements set forth in Paragraphs 1 and 2 hereof. 4. COLOMBO'S and CAFE REALTY TRUST agree that they shall pay 2/3 of the cost to pump, maintain and repair(but not replace)the said grease trap for as long as this agreement shall remain in force and effect. 5. DAILY PAPER and 1RHLLC agree that they shall pay 1/3 of the cost to pump, maintain and repair(but not replace)the said grease trap for as long as this agreement shall remain in force and effect. b. The parties hereby agree that nothing contained herein shall require any of the parties or their successors in interest, heirs or assigns to continue to use the said grease trap. Furthermore,the parties agree that if either unit discontinues use of the grease trap,not on account of vacancy or interruption of operation or closure for any period of time, but on account of disconnecting the plumbing connection from such unit to the grease trap,then this agreement shall then terminate and exclusive use of the grease trap shall inure to the benefit of non- disconnecting parties,who shall then assume the obligation to pay all of the costs associated with such use. 7. The parties hereby agree that this agreement shall be binding on each of them and on their respective successors in interest, heirs and assigns and that the term of this agreement shall continue for as long as the said grease trap shall continue to service and be shared by Unit 1 and Unit 2. 8. The parties agree that, during the term hereof,each of them shall notify any of their respective prospective successors in interest or assigns of the existence of this agreement and shall present a copy of this agreement to each such prospective successor in interest or assign. Executed as a sealed instrument this' day of March,2021, UNIT 1 OWNER: UNIT 1 TENANT: CAFE REALTY TRUST COLOMBO'S CAFE AND PASTRIES, INC. DAVID L.COLOMBO,TRUSTEE [AVID L,COLOMB®,PRES. Executed as a sealed instrument this 2�-day of March,2021. UNIT 2 NE UNIT 2 TE A T: JOA LOAD HOLDINGS,LLC ,----- ' THE DAM IPA ER,INC. AARON WEB$ MANAGER / AA C►N bV t3B,PRES. g�5 3 1 3 f 3 McKenzie, Marybeth JN i,4v' From: McKean, Thomas Sent: Wednesday, February 24, 2021 9:33 AM To: McKenzie, Marybeth; Stanton, David Cc: Bellaire, Dianna Subject: RE: Columbos Cafe, 544 Main St. Hyannis Y Excellent. From: McKenzie, Marybeth Sent: Wednesday, February 24, 2021 8:55 AM To: Stanton, David; McKean,Thomas Cc: Bellaire, Dianna Subject: RE: Columbos Cafe, 544 Main St. Hyannis Well done Dave. Thanks for all the clarification and I think that would be a great idea for future and existing facilities Sent from any Verizon, Samsung Galaxy Tablet I -------- Original message -------- From: "Stanton, David" <David.Stantongtown.barnstable.ma.us> Date: 2/23/21 3:50 PM (GMT-05:00) To: "McKean, Thomas" <Thomas.McKeangtown.barnstable.ma.us> Cc: "McKenzie, Marybeth" <Marybeth.McKenziegtown.barnstable.ma.us>, "Bellaire, Dianna" <Dianna.Bellairena,town.barnstable.ma.us> Subject: Columbos Cafe, 544 Main St. Hyannis This was at informal site plan review again today. Here are the latest comments: 1. Inspector will be Marybeth 2. New outdoor furniture &flooring must be washable 3. 1 cannot approve the seating above the current permit of 157 seats maximum (doesn't really matter indoor/outdoor as it's the same flow for the grease trap) In order to go above this capacity, would need a written agreement with the other party(Daily Paper on Main)that they are ok with whatever seating number above 157 seats they are applying for. Without this agreement I think there could be legal issues. 4. Total seating for Columbos and Daily Paper on Main cannot exceed 233 seats combined 5. Limit of 1 waiting bench 6. Other waiting benches need to have seating capacity included in seat count (note, attorney asked if we had a standard for how many people per bench, I said no, would need to propose a reasonable number for approval, however Brian stated he has a code, so I said we will use that number to calculate. 7. Need an agreement to the shared grease trap and responsibility for it(i.e.who has it pumped any maintenance...) Dave said he was going to apply to the Board of Health for a variance on the waiting benches. 1 On a separate note: I recommend that we add shared grease traps to the comment section on the food permits,this will make it easier for everyone to remember and may prevent future issues at establishments that share. There aren't many of them, but another one that may come up soon is a coffee shop and Bangkok on Independence drive (I believe still pending approval) Also, once Columbo's is resolved, we will need to update the Daily Paper on Mains permit(removed the variance note that is now expired with elimination of Health oversight on bathrooms and seats) and determine what the . correct number of seats should be on the permit. Thanks, Dave z TOWN OF BARNSTABLEDCOS LOCATION> ou r Is SEWAGE# VILLAGE S ASSESSOR'S MAP&PARCEL 174 i INSTALLERS NAME&PHONE NO. A.. SEPTIC TANK CAPACITYGrea-.5c i LEACHING FACILITY:(type) Y-1 Or 'Z pub s NO.OF BEDROOMS (ZzS .r- (�- OWNER l°. ,I PERMIT DATE: R COMPLIANCE DATE: 'F/--2,SJ0.5 Separation Distance Between the: Maximum Adjusted Groundwater Table to the Bottom of Leaching Facility Feet Private Water Supply Well and Leaching Facility_(If any wells exist on site or within 200 feet of leaching facility) Feet Edge of Wetland and Leaching Facility(If any wetlands exist within 300 feet of leaching facility) Feet FURNISHED BY N :T Did Ca , 5q4 V. 54G f OT 1 5►•nu, ' ROW i 4 1 �p Vl"JC. 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F-- -3 JqAk.— /g. ------- Jefferson Gr000 Architects,Iocro2�. � BAR BM DINING - ---- _' LOWER LEVEL FLOOR PLAN ENTRANCE FIRST LEVEL FLOOR PLAN,N E I te: F F&E PLAN,GENERAL& WORKING NOTES O INDOOR JTIG ODWR`ATIN&O FIXTURES LEVEL FLOOR PLAN FIRST LEVEL FLOOR PLAN m� FURNISHINGS&EQUIPMENT PLAN SCALEI/4�1'-0• SCALE:114=i'0* SCALE:1/4•=1'-O' 200805.01 SaERAL NOifS WOKING NOTES: EiUMEIT SG� CfM I� wil p, MARCH31,2007 POltl We AT O@ b. i❑ © oroR ®ww e WLL TY PE LEG3JD PT" cme 4 ®wa A1. 1 oEG - ^ G . _ Swrol�I OR.HFi,LAPIE 1 n381tllE PRIOR iD IKK START W eOI6TdKtit)1 16.ALL PIIYd6.V c TO BE C�MAIID MII LNt32 .:�'.- PMIIM.NBEM IWL COeFiIiNLTIW! .. - CMR➢PUIE EYIGT Htt)311M Q'18L(CAS 3RLH2 w ' `��� ter-.•. .� r--.;.�.-�... — -. _ .. - a .. . 1 Vl 1 4 — ��N _; 71 Ala l CERTIFICATION: , O - � i O N, b i m i 4 TABLE ,� �� B.O.H. B.O.H. --- 4 } KITCHEN KITCHEN? 6i 2 105 ' 105 � EOr a ------------------------------------------------------- TOFVFNAG Or 1 DN 15R - i DN 15R MECH. RESTROOM 1 ROOM CORRIDOR ; o` II , CONSULTANT LOGO: 005 001 I u, DO0RO OoOO� �D0BD00�0000 000008000000000000000 � �4n 4'—�/4n n KITCHEN TILE THROU6HOUT DINING ROOM 3 47 m UP 15R I I - b ❑❑ 2 `��/ 34 s� UP 15R 8 WOMENS _ "' SOLD n J ❑ 002 I ❑ -- ' 4 RDA � a .�\\X, � „' �' � o " ❑ i m � d I J i i �� ° 15 v l I 4 92 1 I 1 , RESTRC OM _ _ _ i RESTROOM THIS DRAWING IS A PART OF AN INTEGRATED SET OF 103 _ _ �I 103 CONSTRUCTION CONTRACT DOCUMENTS. REFER TO O ll ALL DRAWINGS AND SPECIFICATIONS INCLUDING �y 30x68 — i I e 'I , BUT NOT LIMITED TO"GENERAL CONDITIONS", a I WIS 1 I --- _� a, W WIS 1 ' n!r;,T. nF v,OFJ;°Q_NTD ANY APPLICABLE Q o 3Dx68 I 104 �, _ _ 104 N_�NLTP. .jRE.S 7I CIPgICAL SPEC L iC1,710N IS. Cy 1 \ I = O O REFER TO ALL OF THE DP.AR INGS FOR COMPLETE 3, o i COOK -�, D _ 5 i m a� COOK SCOPE OF WORK. -�4 m LINE ; m LINE THIS DRAWING IS NOT TO BE SCALED AND/OR USED S 1 106 DN ISR I 2'-2° 106 IS DN 15R AS AN AS-BUILT. tl - r 0 21-�/4n 2 /Zn 4'_03/4n i = 2-8 3-8 ❑ 41-01 CLEAR CLEAR 1 3ax70 3ax10 MENS REVISIONS -� 003 50" No. DATE DESCRIPTION I I aJ I I --L J 1 04-03-08 REVISIONS TO REST ROOMS& 1 ---n IT_ GENERAL REVISIONS 1 i Li 1 , 1 ,71 r, 2 5-01-08 BAR&SEATING REVISIONS L-- E � I I 33 2x4 2x4 BOOTH t� 26'-1 "t i i ir Li k I I �� 30" I I 1 b i 31 qL77 42° I I 2x4 -0" i BOOTH 2x4 2x4 BOOTH PATIO PROJECT NAME: I 1 DINING I I I I ---- 110 ' I I la I , Li ' O a 77 13 77 2x4 I 1 BOOTH n 42 2x4 FIVE-FUNDED BLOCK O U E) 0 �' -- INTERIOR BUILD OUT E. I I N DINING ILiu DININGLj Li s''3y4" -0" = ROOM e ROOM WIS 1 = 0 101 ; 2-0 WIS 1717Q Li u, /2 I 101 BOOTH r7 71 4'-by4, i 21_V4, Z:�y4n 107 `r v 26'-Ij�4nt i 107 30° 500_ HYANNIS MA 02601 , STREET � I I 2x4 �� i 8L 42° I � j Tz -�---- i ; O Li 2x4 BOOTH \j,1 l PREPARED BY: LU I Eitl I �.1,�,•� BAR Ism BAR 1 ; m I 2x4 )I p < 108 BOOTH NQ�(� 1 108 z I -�� �� ✓, Lj Lj 1U� I i Gl _\ O �u " I � �,-O" ARCIIITECTUR_AL DESIGN �Q i � � i li �\ i i 21 OAK F�6 _ ►' bFT SOFA ' V� S ✓� I i I I --- - --- L �` DININ6 ROOM �" 30° Jefferson Group Architects, Inc. 700 School Street Pawtucket,RI 02860 n7 I Phone: (401)721-2245 Fax: (401)721-2238 y O O O m 7 I � jy o 6-I ✓`< �� .421 SHEET TITLE: I BAR LINE OF BAR J I I DINING FOUNDATION ; ©WING — 3O° LOWER LEVEL FLOOR PLANT I — I 109 — " -- --- ---- ------------------JKALLBELON 1(D9 FIRST LEVEL FLOOR PLAN to - oD TRANCE 77 77 77 oo TRANCE &FT 50F:A F F c E PLAN, GENERAL & HIGH TOP HIGH TOP HIGH TOP _ WORKING NOTES LjLT ULJ L� �:j IND00R 5EATINO: OU7200R 5EATINO: B,AR: TOTAL OUTDOOR SLATING: 11 SEA75 54 5EA75 1 BASEMENT LEVEL FLOOR PLAN 2 FIRST LEVEL FLOOR PLAN 3 FIXTURES FURNISHINGS & EQUIPMENT PLAN 52s ASoM 'S5AT1N5: TOTAL Pf$LIG .AREA: t. A1.1 SCALE:A1.1 SCALE: 114"=1'-0" A1.1 SCALE: 114"=1'-0" TOTAL: a5 5EAT5 JOB NUMBER 200805.01 �NERAL NOTES: NORKINO NOit5: EQUIPMENT SCMEDllLE: DRAWN BY: CFM I BAe TOP I-r-6!.!T TO BE KEPI'AT A.F.F- OI HAND WA5H 51NK �I-64" 55. BEER COOLER CHECKED BY: WJJ I. THESE DRAWIN65 HAVE BEEN COMPILED FROM THE BEST AVAILABLE INFORMATION AND ARE NOT INTENDED TO !2. A!�. EXTERIOR LI6HTIN5 AND PET AREA LIGHTING TO INCLUDE MANUFAGTURL�5 WATER TIGHT HOU51N55. L-J FRAME BAR DIE WALL AGCORDING:.Y 2ODROP G011N7'R SINK 9324"x18" ICE JOCKEY DATE ISSUED: MARCH 31 ZOO LIMIT THE COPE OF THE WORK. THE CONTRACTOR MAY ENCOUNTER HIDDEN OR COVERED CONDITIONS, NOT IA COORDINATE ALL FINISHES 8 7.=516N INTENT AT BAR WITH OWNER 5 BAY POT SINK ©I-COUNTER DROP ICE JOCKEY � INDICATED IN THESE DDUIMENT5, REQUIRIN6 THE CONTRACTOR TO PROVIDE ADDITIONAL WORK FOR THE 15. THE GENERAL CONTRACTOR 15 RESPONSIBLE TO COORDINATE THE INSTALLATION AND OR RELOCATION OF ALL CEILING INGLUDINS BACK 3AR, WIN: 51 r LVINS, COUNTERTOP AND BAR TILE COMPLETION OF HI5 OR HER CONTRACT. IT WILL BE ASSUMED THAT THE CONTRACTOR HAS INSPECTED THE SITE DIFFU5ER5, EMERGENCY 515NA6E,LI6HTIN5, ACGE55 4 ELECTRICAL PANELS,ETC. TO FULLY GOMPLEETE THE SCOPE OF WORK. PROVIDE b" STUD WAIL TO ALLOK GL.EARANCE FOR ®UTILITY SINK (aft) 2�4 I-GLASS WoSHE-R SCALE: Noted PRIOR TO BIDDING AND VERIFIED THE INFORMATION 5UPPLIED HEREIN. - ❑ IN-WALL PLUMBING r� �-�. T,�E GENERAL CONTRACTOR SHALL PROVIDE � COORDINATE WITH THE ELECTRICAL CONTRACTOR AND T'Hi FIRE O80 c{t HOBART MIS �I-30" STEAM TABLE O 2. N0 MAIN FRAMING OR STRUCTURAL MEMBERS ARE TO BE MODIFIED, ALTERED, OR GUT WITHOUT THE APPROVAL DEPARTMENT ALL LOGATION5 FOR EXIT 5IGN5,EME--ROENCY LIGHTING,FIRE EX7IN6JI5H=-R5,FIRE ALARM PULL ❑ PROVIDE NEW DOOR IN EXI5TING 1�6%!L 5TRUGTIJ-iKE, OF THE PROTECT ARCHITECT AND 5TRX,7URAL ENGINEER, EXPOSE ALL STRUCTURAL MEM5ER5 PRIOR TO 57ATIONS, HORN 57ROBE5 ETC. 3 COORDINATE STYLE E FINI5HE5 N!'H OWNED �6 4FT$AK�RS TABLE (OF EN BA-',-- WITH 5.5. LE65) 2�6 I-DOUBLE CONVECTION OVEN DEMOLITION, IDENTIFY ANY DISCREPANCIES TO THE ARCHITECT FOR FURTHER INVE5TIOATION. (DnSH MACHINEW/T45 5PRAY AND TABLES �I 2FT 5xrf eollND RADIANT GRILL O 3. THE 6EN�RAL CONTRACTOR SHALL COORDINATE- ALL STRUCTURAL,MECHANICAL 8 FIRE PROTECTION SYSTEMS 15• THE CONTRACTOR SHALL COORDINATE AND VERIFY WITH THE OWNER ANY TELEVISION LOCATIONS PRIOR TO ❑ EX!5TIN6 STOREFRONT DOOR TO FE`MAIN, COORDINATE ANY INSTALLATION OF PDY`' AND GABLE SUPPLIES. REFIN!5HIN5 WITH OWi�R rT 5.5. TABLE K/$AGKSPLASH (I8" DEPTH) �28 NOT ll5� PRIOR TO THE START OF GONSTRUGTION O 4. THE 6ENE>ZAL CONTRACTOR 15 REQUIRED TO FIELD VERIFY ALL EXISTING CONDITIONS AND/OR DIMEN51ON5 PRIOR 6' rROVIDL I/2" DENS-SHIELD MOISTURE RuaISTANT WALL BOARD SHLATHINS AT ALL NET AREA WALL LOGATI01�5. PROVIDE I y 5T.Y� R3E HA�✓ Rr,iL ON NJti STAiRGAS a 6FT 5.5. TABLE (DISH AREA) 2a 2-400 SERIES SOUTH3JUND b BURNS RANDS TO THE START OF CON5TRIJGTION AND IDENTIFY ANY DI5.:REPANGIE5 TO THE ARCHITECTS AND DE515NEER5 7. ALL DIMEN51ON5 ARE TAKEN TO FACE OF FRAMIN5 UNLESS OTHERWI5E NOTED. !P � 10 I-CONTINENTAL 2-DOOR REACH-IN � _ � ❑ ELECTRICAL EQU TENT SHOWN I�TO REMAIN, O I-DOUBLE PIZZA OVEN (FLAT DOME-, G;=RAMIG TILE N✓ ENDS) n _ _ RELOCATE ALL OTHER ='�?UIPM= R IGr-RATOR(GLASS ODORS) 5. ALL HINGE SIDE OF DOOR FRAMES SHALL $E LOCATED 6 FROM INSIDE rAG� OF WALL FRAMING UNLESS NOTED 15. ,'ROVIDE PRESSURE TREATED WOOD AT ALL FRAMING LOCATIONS HHER WOOD 15 IN CONTACT WITH XNCR`, E. 31 I-SMA.1 UNDER COUNTER FR -R OTHE�i WISE. � �_ II I=�FT WORK TOP REr'�16'=RATOR ©I-IS" 5.5. TABLE FOR SLICER / fa. ALL PLYWOOD 5HEATHIN5 AND CONCEALED IN-WALL BLOGKIN6 SHALL BE FIRE TREATED ❑ MILLNIORK COUNTERTOP,COOR17!kATE WITH OWNS-R b. ALL WORK SHALL GONFoRM TO ALL 60VERNING CODE5 AND ORDINANCES UNDER WHIGH THEY ARE PERFORMED. OI-4r ii llNDL�i COUNTER REFRIGERATOR 20. ALL N=W DOOR HARDWARE 15 To BE ADA COMPLIANT PROVIDE TILE FIN15H IN REST ROOM5, 3 I- MEAT SLICER T. THE 6ENERAL CONTRACTOR SHALL MAINTAIN THE INTE6RITY OF ALL STRUCTURAL FIREPROOFING AND PROTECT ❑ COORDINATE FINISH WITH OWNS 13 I-STiii UNDER G011N i� I6c�RATOR THE EXISTING FIRE PROTECTION SYSTEM DURING ALL CONSTRUCTION PHASES 21. ALL REST ROOM AGGE55OP.IES TO $E ADA COMPLIANT AND MOUNTS-D AT THE PROPER HEIGHT 342-G MACHINES 14 IBIN BAR SINK WITH DRIP BOARD �2 OUT ALL WORK AND $E RESPONSIBLE TO VERIFY ALL DIMENSIONS d 22. 5.C. SHALL COORDINATE ALL FLOORS PITCH TO DRAINS WAI..L TYPE LEC-ND " ^-' O 12 GROUP CAPPUCCINO MAGHIN=5 8. THE 6 L�tAL CONTRACTOR SHALL LAY 15 12TIN WORK TOP R7Ri 16ERATOR (RIGHT HINGE) 36 2-50DA GUNS DE-TAILS PRIOR TO STARTING CONSTRUCTION. 23. ALL P=N;=TRATIONS THr?OlJ6H RATED WALL ASSEMBLIES SHALL BE TREAT� WITH AN APPROVED "FIRi=STOP" Ib I�FT N>`6ATOP SANDWICH UNIT O ; SHEET NUMBER: 'O a, IT SHALL BE THE 6EENERAL CONTRACTORS RESPONSIBILITY AS COORDINATOR To CHECK ALL DIMENSIONS AND MATERIAL TO MEET THE SPECIFIED WA1.1 GONSTRJJGTION. 3T I-bFT BACK BAR RE�IOE-RATOR DETAILS ON SHOP DRAWINGS BEFORE SUBMISSION TO THE ARCHITECT. 24. ALL DEMOLITION TO BE COORDINATED WITH OWNER TO ENSURE PROTECTION AND NO 015R FTION TO NEH WALL GoP!5T'JGTON IT 2-4 T MASATOP SANDWICH UNIT GASH R=515TLR OPERATIONS DURING CONSTRUCTION.10. ALL MECHANIGAL 6RILL5, ACCESS PAN=L5, DIj FU5ER5, 5WIT0H/OU7LET PLATES, LTG. ARE TO RECEIVE FINISH Ig I-57 PIZZA PREP 5TATION/REF 15ERATOR 25. ' S ARE TO $E GONSTRllGTF�L'S1N6 3%" METAL 5Tl1D5 ®I-5FT SHELVING-UNIT TO MATCH ADJACENT AREAS ALL INTERIOR WALL 8 ? UNL.E55 OTHERW15E NOTED EXI5TIN5 WALL CG'tiTRUGTION OI-TI" PASTRY DISPLAY CASE ,� - F O I-413if6" G�LATO DISPLAY GAS= �DISH TABLE I - � _ Alml THE- El LCTRIGAL CONTRACTOR SHALL COORDINATE WITH THE OWNER ALL LOGATION5 FOR R-GEPTACIL-5, FINISHES- = TD BE GDORDIIIATED WITH OWI'�� - II. 26. ALL FINISHES ARE SWITCHES 8 DIMM t�LS ,GABLE 8 TELEPHONE PRIOR TO THE START OF GONSTWJGTION �ALL EQllIPi�NT IS SHOI^lN FOR GRAPHIC PUrRP05�5 ONLY, w PARTIAL H=15HT WALL CON5TRUCTION GOORDINAiEE EXACT MOD 1 WITH OWN��Zr OWN_�5 SPr PLIER Z3 f vltl� i� G r EXIST. SERVICE AREA PRIO!2TO CONSTRUCTION,VERIFY ALL t �'1 '�✓~ ` � EXIS- ING HEADERS/LINTELS FOR THE EXIST. �YV� ``�� X ADDF:D ROOF LOADS, TYP. DINING W' w H I II EXIST-Q EXIST. EXIST. EXIS1. ® 7JT)5'-0" (E KIT) _ ) MARVIN FOLDING � I / / REMOVE EXISTING FINISH FROM POST (MAX. 1 50 SLOPE DOWN TO STRUCTURAL MEMBER. PROVIDE /l � � AISLE x LlNE�OF EXIST. / r1 ear DOOR w/ADA SILL. — — w TEMPORARY SUPPORT IN PLACE OF POST — — — 111 l v ,' / LEFT HAND PANEL TO ROOF ABOVE /— _DURING NEW FDN. INSTALLATION&UNTIL _ n EW ( +I BE HINGED OUTSWING C CONCRETE IS OF SUFFCIENT STRENGTH ONICRE E (; `r WHEN CLOSED _ __ -- -_ — _-_ _ - _ __._ _ __ — — .— --- -- --i TO ACCEPT THE EXISTING LOAD. +I f ATIO EXPAND. Q ---_ _ -. o o z s'-o" - � 2 - v- DINING Lu co M o - — Lt — C cn TG� i, I o c T, L c c � F -r � �EMODELED� $ T s = ABAR TV CIAL�i N V I �*-� T V _ — TVo TV 3 - - S � B NEW CONCRETE PATIO SHALL L BE SLOPED AWAY FROM THE BUILDING @ 1:50(2%)FOR I �1 I( � THE FIRST 5'-0" FROM THE L /� , 0l"1 FACE OF THE BUILDING. 4'-0" 12'-0„ . 4'-0" 9" 12'-0" 12-0 3 9 3 a ?" 0 ,, _ (WINDOW) r� INDO.yV) v \ (WINDOW) (WINDOW)X PLANTING BED (VERIFY IN FIELD) REFER TO MARVIN BIFOLD DOOR DETAILS ON A5& MANUFACTURER'S _- INSTALLATION INSTRUCTIONS _ --`— SIDEWALK LEGEND: EXISTING WALLS SIDEWALK CID -r4 -- CONSTRUCTION TO BE REMOVED L ' 0, R\1 � NEW CONSTRUCTION 921 SF OF NEW ENCLOSED SPACE _ -- (EXIT) LIGHTED EXIT SIGN/DUAL EMERGENCY LIGHTING S SMOKE DETECTOR O CARBON MONOXIDE DETECTOR ® EMERGENCY AUDIOVISUAL ALARM C 0 L M B 0� ' S CAFE & PASTR,ES EXISTING ASPHALT 711--Z SHINGLE ROOFING NEW ASPHALT ROOF SHINGLES TO MATCH EXISTING T� NEW AZEK 1x10 FRIEZE NEW AZEK 1x4 APRON ELEV ATI NEW MARVIN FOLDING NEW STUCCO SIDINGNEW 1x4 AS CBOARD&AZM-47 UNDER CONTINUOUS C I ® � WINDOW SYSTEM LATTE COLOR TO MATCH EXIST. WINDOW CASING CROWN MOLDING 2"AZEK SILL v V �- THE DESIGNER SHALL BE NOTIFIED IF ANY SCALE D RAW I N G NO. : R E I� E L I N �\ FOR: ERRORS OR OMISSIONS A TO RE FOUND ON — _COTUIT BAY DE.31GN LLC NEW ADDITION/ O V' THESTRUCIIIN .THE BUILDING CONTRACTOR 1/4 1 0 /� T r WILL BERESPONSIBLE FOR THE CONTENT TOR 11 1 �� 43 BREWS TER ER ROAD COMMENCES THESEDRAWINGSIFCONSTRUCTION DESIGNER F ANY WITHOUT NOTIFYING COR OMISSIONS MAS H P E E MA. 0264 9 COLOMBO'S RESTAURANT THESE DRAWINGS ARE SOLELY FOR THE USE DATE : /� OF THE OWNER NOTED.ANY OTHER USE OF PH. (50 Q V) 274-1 1 1/�66 THESE DRAWINGS REQUIRES THE WRITTEN FAX 508 539-9402 Al CONSENT THE DESIGNER UNDER THE 12/19/2013 ( 544 MAIN STREET H YA N N I A ARCHITECTUTU RAL COPYRIGHT PROTECTION ACT OF 1990