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Home My WebLink AboutTAP CITY GRILLE - FOOD TAP CITY GRILLE 586 Main St., HYANNI5 3of�otog rtr Town of Barnstable BOARD OF HEALTH John T.Norman Board of Health Donald A.Gaudagnoli,M.D. 0A1:N9rxnt,e F.P.(Thomas)Lee,. �634. 200 Main Street, Hyannis, MA 02601 Daniel Luczkow M.D. Alt. Phone:(508) 862-4644 Fax: (508)790-6304 www.townofbarnstable.us Permit to Operate a Food Establishment In accordance with regulations promulgated under authority of 105 CMR 590.000 M.G.L. Chapter 94 Sections 305A, 305B, 146, 189 and 189A; Chapter 111,Sections 5 and 127A, a permit is hereby granted to: Permit No: 163 Issue Date: 01/01/2022 DBA: TAP CITY GRILLE OWNER: TAP CITY GRILLE LLC. Location of Establishment: 586 MAIN STREET HYANNIS„ MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 159 OutdoorSeating: 20 Total Seating: 179 FEES FOOD SERVICE ESTABLISHMENT: $300.00 YEAR. 2022 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2022 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: - MOBILE- FOOD: MOBILE-ICE CREAM: Qn FROZEN DESSERT: Thomas A. McKean, IRS, CHO, Health Agent FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE i Restrictions: a For O • Initials:�''°�.° Town of Barnstable Date Paid )-4 (Amt Pd$ Inspectional Services Public Health Division Check# Thomas McKean,Director 200 Main Street, Hyannis,MA 02601 Office: 508-862-4644 Fax: 508-790-6304 APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE NEW OWNERSHIP RENEWAL NAME OF FOOD ESTABLISHMENT: `�p �� coyLm ADDRESS OF FOOD ESTABLISHMENT: �C1 X-V\Akg\ 'NkE MAILING-ADDRESS(IF DIFFERENT FROM ABOVE): E-MAIL ADDRESS: �)e.Aakop'(-M(� (2 \Ao--V' rAk- (OP�, AXI TELEPHONE NUMBER OF FOOD ESTABLISHMENT: a[� )�n - TOTAL NUMBER OF BATHROOMS: WELL WATER:VFS NO (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: SEASONAL: DATES OF OPERATION:_/_/_ TO NUMBER OF SEATS: INSIDE: OUTSIDE: TOTAL: k:— 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)? J�J TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW) �OOD 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 G"ER INFORMATION- FULL NAME OF APPLICANT � MCUCCO SOLE OWNER: YES/QO D.O.B OWNER PHONE# 35 2 J`�U� t�,� ADDRESS CORPORATE OWNER: CORPORATE ADDRESS: PERSON IN CHARGE OF DAILY OPERATIONS: /'` Mif\ 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. Q 2 1. r► u 1, 2. 10a-f-k( SIGNATURI 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 508-8624644 to schedule your inspection. Please call at least(7)days in advance. FROZEN DAIRY DESSERTS: Frozen desserts must be tested by a State Certified lab prior to opening and monthly thereafter, with sample results submitted to the Health Div. Failure to do so will result in the suspension or revocation of your Frozen Dessert Permit until the above terms are met. CATERING POLICY: Anyone who caters within the Town of Barnstable must notify theTown by fax or mail prior to catering event. You must complete a catering notice found at http://www.townofbarnstable.us/healthdivision/applications.aso. OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. NOTICE: Permits run annually from January Ist to Dec.31s1 each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC 1st. Q:\Application FormsTOODAPP REV3-2019.doe Town of Barnstable BOARD OF HEALTH John T.Norman Board of Health Donald A.Gaudagnoli,M.D. 114 BM.NScaUM Paul J.Canniff,D.M.D. MAC 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: 163 Issue Date: 01/01/2021 DBA: TAP CITY GRILLE OWNER: BENJAMIN SURRO Location of Establishment: 586 MAIN STREET HYANNIS„ MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 159 OutdoorSeating: 20 Total Seating: 179 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: Q/7 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: b - I"E Town of Barnstable Office For Use Only: Initials: � '°`�. Date Paid 66) Amt Pd s INSTABLE, ; Inspectional Services `e� VS Public Health Division Check# 3a (� AIFD MAC n Thomas McKean, Director 200 Main Street,Hyannis,MA 02601 Office: 508-862-4644 Fax: 508-790-6304 APPLICATION FOR PERMIT TO OPERATE A F OD ESTABLISHMENT DATE �� 1 0 NEW OWNERSHIP RENEWA NAME OF FOOD ESTABLISHMENT: 7�N ADDRESS OF FOOD ESTABLISHMENT: MAILING ADDRESS(IF DIFFERENT FROM ABOVE): E-MAIL ADDRESS: \U etA k Ip 'V1Cync—� TELEPHONE NUMBER OF FOOD ESTABLISHMENT: TOTAL NUMBER OF BATHROOMS: 'A WELL WATER:YES NO V11"...(ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: V/- SEASONAL: DATES OF OPERATION: I /_J/J(ro l/ -24 III NUMBER OF SEATS: INSIDE OUTSIDE: 20 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? 4K p� JI IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOORS)?` 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 FormsWOODAPP 2020.doc OWNER INFORMATION- FULL NAME OF APPLICANT SOLE OWNER: Y`ES/NO D.O.BqVA�— OWNER PHONE# —I'�J ` ADDRESS_ CORPORATE OWNER: ��gNr A CORPORATE ADDRESS: PERSON IN CHARGE OF DAILY OPERATIONS: axvD 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 t 1 2. `74 Al (4)(412) 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/api)lications.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.3151 each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATIONS)AND REQUIRED FEES BY DEC 1st. Q:\Application FormsTOODAPP REV3-2019.doc 0 Town of Barnstable BOARD OF HEALTH John T.Norman Board of Health Donald A.Gaudagnoli,M.D. @AR,MABLF. Paul J.Canniff,D.M.D. MAM 200 Main Street, Hyannis, MA 02601 F.P. Thomas Lee Alternate °1Nk 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: 163 Issue Date: 12/10/2019 DBA: TAP CITY GRILLE OWNER: BENJAMIN SURRO Location of Establishment: 586 MAIN STREET HYANNIS, MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 159 OutdoorSeating: 20 Total Seating: 179 FEES FOOD SERVICE ESTABLISHMENT: $300.00 YEAR. 2020 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2020 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: MOBILE-ICE CREAM: Gi' FROZEN DESSERT: Thomas A. McKean, RS, CHO, Health Agent TOBACCO SALES: FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: :r pp1ME T For Office Use • Initials: Town of Barnstable Date Paid oAmt Pd$y BMMSPABL6. , Inspectional ServicesNAM l639• ♦ I Public Health Division Check# M Thomas McKean, Director 200 Main Street, Hyannis, MA 02601 Office: 508-862-4644 Fax: 508-790-6304 � A�P�PLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE NEW OWNERSHIP RENEWAL V - NAME OF FOOD ESTABLISHMENT: ADDRESS OF FOOD ESTABLISHMENT: !aV rnmpi1r », t Y n�S M' COW MAILING ADDRESS(IF DIFFERENT FROM ABOVE): ^`n^ E-MAIL ADDRESS:�oend!�i3C'Y1 a o � U, � •lJJ1��'l TELEPHONE NUMBER OF FOOD ESTABLISHMENT: (y - is�-Lk, TOTAL NUMBER OF BATHROOMS: WELL WATER: YES_NO V ... (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: y SEASONAL: DATES OF OPERATION:_/_/_ TO NUMBER OF SEATS: INSIDE: OUTSIDE: TOTAL: SEATING: MUST OBTAIN A COMMON VICTUALLER'S LICENSE FROM LICENSING DIV. ***OUTSIDE DINING REMINDER*** OUTSIDE DINING MUST BE APPROVED BY THE HEALTH DIV.AND LICENSING,AND MEET OUTSIDE DINING REQUIREMENTS. IS WAIT STAFF PROVIDED FOR OUTSIDE DINING? ges IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S)? TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW) VFOOD 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 1 OWNER INFORMATION: FULL NAME OF APPLICANT IrN SOLE OWNER: YES Na D.O.B(9 OWNER PHONE # — J � � L, ADDRESS S. CORPORATE OWNER: TnQ " LACr e CORPORATE ADDRESS: IS 86 M)wN PERSON IN CHARGE OF DAILY OPERATIONS: List (2) Certified Food Protection Managers AND at least(1)Allergen Awareness Certified Staff All FOOD ESTABLISHMENTS must have 1 Certified Food Protection Manager PER SHIFT. **ATTACH COPIES OF CERTIFICATES** The Health Div. will NOT use past years' records. You must provide new copies and POST THE CERTIFICATES at your food establishment. Certified Food Managers Expiration Date Allergen Awareness Expiration Date 1. OC-4- 2�. 1 / to /2k 2. -�ram, Qumt) ,kl /2b23 Q MZWU ►3 f-12 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 http://www.townofbarnstable.us/healthdivision/applications.ast). OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. NOTICE: Permits run annually from January 1 st to Dec.3151 each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATIONS)AND REQUIRED FEES BY DEC 1st. Q:\Application FormsTOODAPP REV3-2019.doc `of. rower TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: Date: Page: of OFFICE HOURS P ° 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 67q: �•� HYANNIS, MA 02601 MON.-FRi. No Reference R-Red Item PLEASE PRINT CLEARLY orED MAC° FOOD ESTABLISHMENT 1NSPjFEjPTI N REPORT 508-862-4644 Name Date a of Type of Inspection a ion Rou �-- Address Risk ood Service e-inspection Level n Telepho a Residential Kitchen Date: Am A111, Mobile Pre-operation Owner HACCP YIN Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other Inspector Out: 47, �-_ 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 Vv ❑2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIMEITEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑5.Receiving/Condition ❑ 17.Reheating ❑6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑20.Time As a Public Health Control ❑8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑9.Food Contact Surfaces Cleaning and Sanitizing ❑21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations` ( Critical(C)violations marked must be corrected immediately. (blue&red items) V �^ 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 checked indicate violations of 105 CMR 590.000/Federal Food Code. ❑ Embargo Emergency Closure Voluntary Disposal ❑ Other: 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food B=One critical violation and less than 4non-critical violations 26.Water,Plumbing and waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If if no critical violations observed,4 to 6 non-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than 9 non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of 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 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 P C's Signa Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted -Y._N Dumpster Screen? Y N -.,... ._.�--�.:�-._.._.__�...�-,_:-,, r _. ..-. ..-.-,�...---s-.� .- � -.-1�.:.,.,.�`..,.r-, --..w ..-...�.r.,-��-c-�•n.y -. .°,�-. ._.___'_ ._'_ro-�r.._=,-.. .�.-... .... ,.,-�-�,.-y, -�-• +^ .�T w -�'.. _ ._fie...»_..--.�+--=.r.�•-.-.�-..�......---•-+-- _, - -., .. __-..- _._. _ _o... _ -..-..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 PHE 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 g * 3-501.16(A) Hot PHFs Maintained At or Above 140°F* 7-202.11 Common Name-Working Containers 3-501.16 A Require Reporting by Food Employees and Contamination from the Environment ( ) Roasts Held At or Above 130°F* 7- 01.11 Separation-Storage* Applicants* 3-302.11(A) Food Protection* P20 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 Warring Labels* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetically Sealed Container* Sanitization Temperatures* 7-206.13 Tracking Powders,Pest Control and Raw Seed Sprouts Not Served Fluid Milk and Milk Products* 4- 1.112 Mechanical Warewashin -Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served 3 201.13 50 g g 3-202.13 Shell Eggs* Sanitization Temperatures* TIMEITEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 18 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.I IA(l)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of E 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* Ey cri-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 rf 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* P 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and Stuffing Containing Fish,Meat,Poultry or 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* g g � 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- * Ratites-165°F 15 sec* in mobile food,temporary and residential Sources 10 Proper,Adequate Handwashing g' p Game and Wild Mushrooms Approved By * 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Regulatory Authority 2-301.11 Clean Condition-Hands and Arms 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodbome illness interventions and risk factors. * 2-301.14 When to Wash* 3-401.11 A 1 b All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 590.004(C) Wild Mushrooms ( )( )( ) 3-201.17 Game Animals* 11 Good Hygienic Practices 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* Blue It IONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3-403.1 I C CommerciallyProcessed RTE Food-140°F* (Blue Items 23-30) 3-202.15 Package Integrity ( ) Critical and non-critical violations,which do not relate to the foodbome * 12 Prevention of Contamination from Hands 3-403.11E Remainin 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* 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. 1 Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 129. 1 Special Requirements .009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Formback6-2doc 'Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. 'Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. yip IHE►o J TOWN OF BARNSTABLE- HEALTH INSPECTOR'S Establishment Name: Date: e' age: of ' 0 OFFICE HOURS VP BARE. PUBLIC HEALTH MAN STREET SION 3: - :30A.M. :300-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified ,63. `0� HYANNIS,MA 02601 MON.-FRI. No Reference R-Red Item PLEASE PRINT CLEARLY FOOD ESTABLISHMENT INSPECTION REPORT 508-862-4644 Name Dat of x4 TXpMnspection p M Previous Address Risk Prod Servi nspection ' Level Previous Inspection Telephone., _:�n ( �V4), Residential Kitchen Date: Mobile Pre-operation IA Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint - Person in Charge(PIC) Time Bed&Breakfast HACCP Inc Other / Inspector ko 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) ❑ r 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) - 06 i FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIMEITEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑20.Time As a Public Health Control gal oe ❑ 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 s ❑ 11.Good Hygienic Practices ❑22.Posting of Consumer Advisories VJ� )100? /�_Jl I 10z1__1 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: s__ Non-critical(N)violations must be corrected immediately or V)?Overall Rating within 90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑ Employee r f i - cti d Emergency Suspension C N Official Order for Correction: Based on an inspection today,the items ❑ Embargo o checked indicate violations of 105 CMR 590.000/Federal Food Code. 9 Emergency Closure ❑ Voluntary Other: Isposal ❑ 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. 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 re 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If if no critical violations observed,4 too 6 von-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than 9 non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of )( ) be in writing and submitted to the Board of Health at the above address violations observed,7 to 8 non-critical violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials (FC-7 590.008 9 29.Special Requirements (590.009) within 10 days of receipt of this order. violation,4 to 8von-critical violations=C. 30.a_N OF R - SPECTION: Inspector's Signature Print: 31. screened from public view VAE1n, /�_ Permit Posted? Grease Trap Previous Pumping Date Grease Rendered Y N r 1^f�/ PIC's S ature Print:N Y #Seats Observed - Frozen Dessert Machines: Outside Dining \ C 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 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F 590.004(F) - * EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* Other* � g g 3-501.16(A) Hot PHFs Maintained At or Above 140°F* 2 590.003(C) Responsibility-of the Person-in-Charge to - - 7-102.11 Common Name-Working Containers* Require Reporting by Food Employees and Contamination from the Environment 7-201.11 Se 3-50f.16(A) Roasts Held At or Above 130°F Applicants* 3-302.11(A) Food Protection* Separation-Storage*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 Variance Re uirements 3-304.11 Food Contact with Equipment and Utensils* 11 7-203.11 Toxic Containers-Prohibitions* ( ) q 590.003(G)_ Reporting by Person in Charge* _ - Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Reservice of Food* 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions g ) Disposition of Adulterated or Contaminated Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004 A-B Compliance with Food Law* * 3-801.11(D) Raw or Partially Cooked Animal Food and ( ) P _ - 4-501.111 Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations 3-201.12 Food in a Hermetically Sealed Container* Sanitization Temperatures* 7-206.13 Tracking Powders,Pest Control and Raw Seed Sprouts Not Served* 3-201.13' Fluid Milk and Milk"Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served 3-202.13 Shell Eggs* Sanitization Temperatures* TIMEITEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 18 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(l)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of E s-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System* Sg Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Eg see I112001 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* P 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* 10 Pro ing,mobile food,temporary and residential 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. 3-202.18 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.practices o should be debited under#29-Special 2.401.11 Eating,Drinking or Using Tobacco* 3-403.11 A&D PHFs 165°F 15 sec* 5 Receiving/Condition - � � ( ) ( ) 3-202.11 PHF's Recived 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 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 3-202.12 Shellstock Identification ( ) Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction* Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Supplied with Soap and hand Drying Devices Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) labeling of Ingredients' 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. 1 Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 1 Hand Drying Provision 129. 1 Special Requirements .009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* _ 8-103.12 Conformance with Approved Procedures* ` S:590Formback6-2doc 'Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. 1 I oF.K row TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: Date: io dl Page: of :Z. - OFFICE HOURS - PUBLIC HEALTH DIVISION 8;00-9:30A.M. BARNSTABLE. ` 200 MAIN STREET 3.30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified 7 39• �0� HYANNIS,MA 02601 - M-8 -FRI.62-4644 6 No Reference R.-Red-Item PLEASE PRINT CLEARLY �prED MPy a, 508-8 - FOOD ESTABLISHMENT INSPECTION REPORT Name Dat Type of iMpaiftsp ec io e s outine -1 1. _ Address _ � Ris od SeM ection Level Previous Inspection Telephone ,! Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness V,&y ; Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP NA In: Other Inspector , 1 1` Out: Each violation checked requires an explanation 4n.the narrative page(s)and a citation of specific provision(s)violated. LAI- Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ ?i Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) o ` Action as determined by the Board of Health. Allergen Awareness 590.009(G) W '' 1 r FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS r❑2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives J ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals I�/'/'i', - 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 V ❑6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling , I �w \ ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding t PROTECTION FROM CONTAMINATION ❑ 20.Time As a Public Health Control J ❑ 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) !�1 Corrective Action Required: ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or C�4,' 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 (FC-4)(590.005) cited in this report may result in suspension or revocation of the food B=One critical violation and less than 4n6n violations 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If if no critical violations observed,4 to 6non-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than i non-critical. If no critical water,sewage back-up, infestation of rodents or insects,or lack of ( )( ) be in writing and submitted to the Board of Health at the above address violations observed,7 to 8 non-critical violations. If 1 critical refrigeration. 28'Poisonous or Toxic Materials FC-7 590.008 9 violation,4 to 8non-critical violations=C. 29-Special Requirements (590.009) within 10 days of receipt of this order. 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: 31.Pumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Signature Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen? Y N Violations related to Foodborne Illness - Violations Related to Foodborne Illness Interventions - Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12. Additives* 3-501.15 Cooling Methods for PHFs Cooked and-RTE Foods.* _ * _ 19 __ PHF Hot and Cold Holding 2-103.11- { Person-in-Charge Duties - - - 3-302.1_4_ Protection from Unapproved Additives Contamination from Raw Ingredients 15 Poisonous oi'Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F 590.004(F) - EMPLOYEE HEALTH. 33302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-~Ori coal Containers* 2 590.003(C) Responsibility-of the-Person,-in-Charge to _ _ _ _ Other* g g 3-501.16(A) Hot PHFs Maintained At or Above 140°F* 7-101.11 Common Name-Working Containers* 3-501.16 A Roasts Held At or Above 130°F* + Require Reporting by Food Employees and Contamination from the Environment ( ) 1 7-20 .11 Separation-Storage*- - Applicants* - - T-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* 3-304.11 Food Contact with Equipment and Utensils* 7.202.12 Conditions of Use* 590.004 11) Variance Requirements 590.003(G)_ Reportingby.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(q)(B)Returned Food and Rrated or of Food* 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and�Restrictions g ( ) Disposition of Adulterated or Contaminated __ Food- 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 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 Com liance with Food Law* * 3-801.11(D) Raw or Partially Cooked Animal Food and ( 1. P _ _ 4-501:1-11 - - Manual Warewashing---Hot Water 7.206.12 Rodent Bait Stations Raw Seed Sprouts Not Served* 3-201.12 Food in a Hermetically Sealed Container* Sanitization Temperatures* 7-206.13 Tracking Powders,Pest Control and P 3-201.13- Fluid Milk arid'Milk Products* - 4-50L112 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 -1 Tce 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 14FF 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,Meals&Game Pathogens* Effective urnoor 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source_ __ _ -_ 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min Eggs* 4-702:11- Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* - - 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and StuffingContaining Fish,Meat,Poultry or 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* g 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- * - - Ratites-165°F 15 sec* in mobile food,temporary and residential Sources 1 p Proper,Adequate Handwashing tc P Game and Wild Mushrooms Approved By * 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Regulatory Authority 2-301.11 Clean Condition-Hands and Arms 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 - Shellstock Identification Present* - 2-30.1.12 __ _ Cleaning Procedure* 165°F* foodborne illness interventions and risk factors. * 2-301.14 When to Wash* 3-401.11 A 1 b All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 590.004(C) Wild Mushrooms ( )( )( ) 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special Requirements. 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3-403.11 C Commercial) Processed RTE Food-140°F* Blue Items 23-30) 3-202.11 Package Integrity ( ) y Critical and non-critical violations,which do not relate to the foodborne 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 P5-2033.11 Preventing Contamination from Employees* 1 g Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 13Handwashing Facilities 3-501.14 A CoolingCooked PHFs from 140°F to 70°F 3-202.18 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 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 j ocation 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 29. Special Requirements .009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 1 Reduced-Oxygen Packaging Criteria* 8-103.12 1 Conformance with Approved Procedures* S:590Formback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. I *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. r- °FIM A TOWN OF BARNSTABLE HEALTH INSPECTOR,s Establishment Name: Date: Page: of { OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30A.M. BARNSTABLE. • 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified MASS. q MON.-FRI. syq. �0 HYANNIS,MA 02601 sos-as2�saa No Reference R-Red Item PLEASE PRINT CLEARLY FOOD ESTABLISHMENT INSPECTION REPORT Name Date Tyue of Type of Inspection ® C o Ro Address Risk od Service e-inspection Level Re i ection Telephone Residential Kitchen Date: Mobile Pre-operation j Owner HACCP Y/N Temporary Suspect Illnesslubs Caterer General Complaint - Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other sue, 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 AOQ ❑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) AY ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling 01 ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑ 20.Time Asa Public Health Control. ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑21.Food and Food Preparation for SP ❑ 10.Proper Adequate Handwashing CONSUMER.ADVISORY � c s ❑ 11.Good Hygienic Practices ❑22.Posting of Consumer Advisones Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations O �j 1 I ,`� Critical(C)violations marked must be corrected immediately. (blue&red items) 111 Corrective Action Required: Yes Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑ E xclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction: Based on an inspection today,the items Embargo checked indicate violations of 105 CMR 590.000/Federal Food Code. ❑ 9 Emergency Closure ❑ Voluntary Disposal ❑ Other: 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more-critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food B-One critical violation and less than non-critical violations 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If if no critical violations observed,4 too 6 von-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than i non-critical. If If 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.Special Requirements (590.009) within 10 days of receipt of this order. 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Sign re Print: Self Service Wait Service Provided Grease Trap Size. Variance Letter Posted Y N Dumpster Screen? Y N Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination L14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.1](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 EachIdentifying * 590.004(F) 7-101.11 Information-Original Containers 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* 7-201.11 Se aration-Stora e* 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 3-30215 Washing Fruits Restriction-Presence and Use*its and Vegetables 3-50119 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(13) I Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Rrated or of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated ( ) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetically Sealed Container* Sanitization Temperatures* 7-206.13 Tracking Powders,Pest Control and Raw Seed Sprouts Not Served* 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water 1 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. 1 g Proper Cooking Temperatures for PHFs - CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* 3-401.11A(1)(2) Eggs-155°F 15 sec Concentration and Hardness* 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* 3-40111(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* 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* 10 Proper,Adequate Handwashing Ratites-165°F 15 sec* 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 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* Requirements. 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) non-critical 3-20215 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 Unshced 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 3-202.18 Shellstock Identification* 13 Handwashing Facilities 3-501.14(A) Cooling Cooked PHFs from 140°F to 70°17 . 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 590000 Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction* Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3 402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients' Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 29. Special Requirements 1.009 3-502.11 Specialized Processing Methods* 30. Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 1 Conformance with Approved Procedures* S:590Fomrback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. 'Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. °F.HE ror TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: Date: Page: of pe 4• 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 0g HYANNIS,MA 02601 - M-8 -FRI. No Reference R-Red Item PLEASE PRINT CLEARLY p +as9•a 508-862 4644 M FOOD ESTABLISHMENT INSPECTION REPORT / Name G( Date ( Type of T f ns ection ` -utine ai ctionAddress Ris ine Level Ooa �- Previous Inspection Telephone Residential Kitchen Date: Mobile Pre-operation Owner H CCP Y/N Temporary Suspect Illness © r Caterer General Complaint Person in Charge(PIC) ime Bed&Breakfast HACCP d 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 500.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ >� Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives - ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating ❑6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑20.Time As a Public Health Control ❑8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ✓ 1 ❑9.Food•Contact Surfaces Cleaning and Sanitizing ®21.Food and Food Preparation for HSP,L ;( ❑ 10.Proper•Adequate Handwashing CONSUMER ADVISORY D n c ❑ 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 O t Corrective Action Required: ❑ No El Yes Non-critical(N)violations must be corrected immediately or Overall Rating o Ii I . within 90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion El Re-inspectionScheduled ❑ Emergency Suspension C N Official Order for Correction:Based on an inspection today, items checked indicate violations of 105 CMR 590.000/Federal Food Code. Embargo® ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4 590.005 B=One critical violation and less than 4non-critical violations 9 )( ) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. 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 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 8 non-cri refrigeration. tical violations. If 1 critical . violation,4 to Snon-critical violations C. 29.Special Requirements (590.009) within 10 days of receipt of this order. = 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y IN #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Signature Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen? Y N Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) ; FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs Cooked and RTE Foods.* 19 PHF Hot and Cold Holding 2-103.11 Person-in-Charge Duties 3-302.14 Protection from Unapproved Additives* Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F EMPLOYEE HEALTH. 3-302.11(A)(2) Raw Animal Foods Separated from EachIdentifying * 590.004(F) P 7-101.11 Identi in Information-Original Containers Other*` g g 3-501.16(A) Hot PHFs Maintained At or Above 140°F* 2 590.003(C) Responsibility of the Person-in-Charge to 7-]02.11 Common Name-Working Containers* * Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F Applicants* 3-302.11(A) Food Protection* 7-201.11 Separation-Storage*g 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* ( ) , 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 F 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 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) I 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* 163-401.11A(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* Ef�i"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* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* 4-702.11 Frequency Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* f 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 Game and Wild Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under 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 2-401.11 Eating,Drinking or Using Tobacco* * Requirements. $ Receiving/Condition g> g g 3-403.11(A)&(D) PHFs 165°F 15 sec 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3-403.11 C CommerciallyProcessed RTE Food-140°F* Blue Items 23-30) 3-202.15 Package Integrity ( ) Critical and non-critical violations,which do not relate to the foodbome * 12 Prevention of Contamination from Hands 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* 3-101.11 Food Safe and Unadulterated - g illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from 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 and Fr from 140°F to /45 r5. Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* i Conveniently Located and Accessible Within 2 Hours and From 70°F[0 41°F/45°F Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* Management and Personnel FC-2 .003 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction* Temperature Ingredients to 41°F/45°F Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients' Supplied with Soap and hand Drying DevicesPhysical Facility FC-6 .007 7 - Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. 1 Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 129. 1 Special Requirements 1009 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. pFT TOWN OF BARNSTABLE. _ HEALTH IINSPECTOR'S E HouTSR S Establishment Name: Date: Page:�of 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 V` MASS.pTq. 0�' HYANNIS,MA 02601 - MON.-FRI. No Reference R-Red Item PLEASE PRINT CLEARLY- - �prFO MPy> FOOD ESTABLISHMENT INSPECTION REPORT 508-8624644 Name Dat Tyne of T c ion O er t' outine Address. Risk F ervice inspection Level Previous Inspection Telephone Residential Kitchen Date: -� ✓ ' Mobile Pre-operation la 4 Owner L 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 ❑ 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 �'` 1718.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or within 90 days as determined b the Board of Health. Overall Rating Y y ® Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ® Emergency Suspension C N Official Order for Correction:Based on an inspection today, items ❑ Embargo ❑ Emergency Closure Voluntary checked indicate violations of 105 CMR 590.000/Federal Food Code. 9 Y ❑ ry Disposal ❑ Other: 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4 590.005 B=One critical violation and less than 4nOn-critical violations 9 )( ) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6.non-critical violations=B. 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) PY 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 JAN #Seats Observed Frozen Dessert Machines: Outside Dining Y N PI '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 Foodbome Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs Cooked and RTE Foods.* * 19 PHF Hot and Cold Holding 2-103.11 Person-in-Charge Duties 3-302.14 Protection from Unapproved Additives Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F EMPLOYEE HEALTH:. 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 590.004(F) 590.003(C) Responsibility of the Person-in-Charge to * Other* 7-102.11 Common Name-Working Containers* 3-501.16(A) Hot PHFs Maintained At or Above 140°F 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* 3-304.11 Food Contact with Equipment and Utensils Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* ( ) Variance q 590.004 11 Vari 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 ofAdulterated or Contaminated ( ) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources g Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004A-B Compliance with Food Law* Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and ( ) P _ 4-501.111 Manual Wazewashin Hot Water 7.206.12 Rodent Bait 3-201.12 Food in a HermeticallySealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* P 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIMEITEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. Proper Cooking Temperatures for PHFs - CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 163-401.11A(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 Immediate Service 145°F sec* * Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System* (J Eggs- mme ery Not Otherwise Processed to Eliminate /fl Equipment* ( )( ) Pathogens 590.006(A) Bottled Drinking Water* 3-401.11 A 2 Comminuted Fish,Meats&Game * E rive mnoor 1 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 foodbthe appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* Other 90 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 3-403.1I(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 ( ) Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* " Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 5-20411 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 * 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. Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 1 Hand Drying Provision 29. Special Requirements 009 3-502.11 Specialized Processing Methods* 30. Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Formback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. oF,wHE y TOWN OF BARNSTABLE HEALTH INSPECTOR,s Establishment Name: Date: Page: of ti OFFICE HOURS P `�• PUBLIC HEALTH DIVISION 8:00-9:30 A.M. BARNSTABLE. = 200 MAIN STREET 3:30-a:3o P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified � HYANNIS, MA 02601 M 508-8 -FRI.62-4644 No Reference R-Red Item PLEASE PRINT CLEARLY`len MPr e, FOOD ESTABLISHMENT INSPECTION REPORT i Name Date Type o sec ion O n outine Address Risk �QFood ServV pectiori Level Previous Inspection 41 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 0. In: Other Inspector Out: Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. w Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ s Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) , ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures - ❑ 5.Receiving/Condition ❑ 17.Reheating ❑6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑20.Time As a Public Health Control ❑8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑9.Food Contact Surfaces Cleaning and Sanitizing ❑21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or within 90 days as determined b the Board of Health. Overall Rating y y ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction: Based on an inspection todaFeftems,checked indicate violations of 105 CMR 590.000/Federal Food Code. ® Embargo g ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4 590.005 B=One critical violation and less than 4non-critical violations 9 )( ) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. 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 = 29.Special Requirements (590.009) within 10 days of receipt of this order. violation,4 to 8non-critical violations C. 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N s Signature Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N �2 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-contaminat/on 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs 2-103.11 Person-in-Charge Duties Cooked and RTE Foods.* 3-302.14 Protection from Unapproved Additives* 19 PHF Hot and Cold Holding Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F 590.004(F) EMPLOYEE HEALTH, 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 2 590.003(C) Responsibility of the Person-in-Charge to Other* 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 P g 3-501.16(A) Roasts Held At or Above 130°F* 7-201.11 Separation-Storage* Applicants* 3-302.11(A) Food Protection* 20 Time as a Public Health Control 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 7-202.11 Restriction-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 Reservice 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 3-80 1.11Unpasteurized( ) Pre-Packaged Juices an d 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 5-101.11 Drinking Water from an Approved System* 4-601.11(A) Clean Utensils an ContactEggs d 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* 3-401.11(A)(2) Cormninuted Fish,Meats&Game Pathogens* Ef crave 11112001 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min Eggs* 4-702.11 Frequency rf ces of qui of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 4-703.11 Methods of Sanitization-Hot Water and 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS Stuffing Containing Fish,Meat,Poultry or 590.009 A Violations of Section 590.009 A D 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* ( ) �) ( ) ( )in cater- Ratites-165°F 15 sec* Sources* 10 proper,Adequate Handwashing ing,mobile food,temporary and residential Game and Wild Mushrooms Approved By 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Regulatory Authority 2-301.11 Clean Condition-Hands and Arms* 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* 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 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 Tune* VIOLATIONS 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 12 Prevention of Contamination from Hands Critical and non-critical violations,which do not relate to the foodbome 3-101.11 Food Safe and Unadulterated* 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 705 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 FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 29. 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. INC rpm TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: Date. C Page: . of q 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 Me3q: `0$ HYANNIS, MA 02601 M- -FRI. 508862-4644 No Reference R-Red Item PLEASE PRINT CLEARLY FOOD ESTABLISHMENT INSPECTION REPORT Name Date a of Type of Inspection O n s Routine Address Risk ood Servi Re-inspection Level Previous Inspection Telephone .� Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illne Caterer eneral Complain 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 ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM.CHEMICALS ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIMEITEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑20.Time As a Public Health Control ❑8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY d 1d3l�9 ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories I ry1 Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: ❑ No ❑ Yes Non-critical{N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction.Based on an inspection today,the items ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an.F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food B=One critical violation and less than non-critical violations if no critical violations observed,4 too 6 non-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 26:Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than 9 non-critical. If no critical ' water,sewage back-up,infestation of rodents or insects,or lack of 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and'submitted to the Board of Health at the above address violations observed,7 to 8 non-critical violations. If 1 critical refrigeration. within 10 days of receipt of this order. violation,4 to 8 non-critical violations=C. w 29.Special Requirements _ (590.009) y p 30.Other DATE OF RE-INSPECTION: Inspector's Signature) Print: 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N PIC's Signature Print: #Seats Observed Frozen Dessert Machines: Outside Dining Y N 9 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.) w FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 1 q Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs 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 41 590.004(F) EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* Other* g g 3-501.16(A) Hot PHFs Maintained At or Above 140°F* 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* 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) I Exclusions and Restrictions* * 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Rated or 7-204.12 Chemicals for Washing of Food Produce,Criteria* HSP HIGHLY SUSCEPTIBLE POPULATIONS 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* 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* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Ef/ctie 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 3-001.11(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* 10 P ing,mobile food,temporary and residential Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodborne illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3 401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under 1129-Special 2-401.11 Eating,Drinking or Using Tobacco* * Requirements. $ Receiving/Condition g, g g 3-403.11(A)&(D) PHFs 165°F 15 sec 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3-403.11 C Commercial] Processed RTE Food-140°F* Blue Items non-critical 23-30) 3-202.15 Package Integrity ( ) y Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 8 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 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 Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction* Temperature Ingredients to 41°F/45°F 25._ Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 29. Special Requirements .009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Formback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. °p tNE, TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: C1 Date: 3,6411 _Page:_ I of ° OFFICE HOURS r fT PUBLIC HEALTH DIVISION 8:00-9:30 A.M. BARNS,ABLE. • 200 MAIN STREET 3:30-a:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified MASS g, MO -FRI. HYANNIS,MA 02601 sos-8sz-asaa No Reference R-Red Item PLEASE PRINT CLEARLY .. e m N1P' FOOD ESTABLISHMENT INSPECTION REPORT ry Name Ua C i Date Tvoe of f Inspection !-•�(� p •o s Routi - 2CA. �. Yl Address Risk ood S ice Re-inspection S t"� ti Level a aI PreviouGs Inspe tion Telephone Residential Kitchen Date:0�1 7�jy _ w Mobile Pre-op ation 00 Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP , , AIA -/ In: Other I Inspector �I f j Out: 1 1 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) ❑ / c / Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑ 4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑20.Time As a Public Health Control ❑8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑9.Food Contact Surfaces Cleaning and Sanitizing ❑21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) 1 Corrective Action Required: E k4es Non-critical(N)violations must be corrected immediately or Overall Rating _ CS q 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,t e items checked indicate violations of 105 CMR 590.000/Federal Food Code. Embargo ❑ Emergency Closure Voluntary Disposal ther: 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 violati n'/.e` 24.Food and Food Preparation (FC-3)(590:004) constitutes an order of the Board of Health. Failure to correct violations B=One critical violation and less than 4 non-critical violations regardless,of the number of critical,results in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If C=2 critical violations and less than 9 non critical. If no critical water,sewage back-u 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must g p,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 o 8 ncritical viola ions=C. 30.Other DATE OF RE-INSPECTION: Inspecto ignat a Pri 31.Dumpster screened from public view S Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N J ✓I � � #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's S' ure Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted .Y N Dumpster Screen? Y. N Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* F 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs 2-103.11 Person-in-Charge Duties Cooked and RTE Foods.* 3-302.14 Protection from Unapproved Additives* 19 PHF Hot and Cold Holding Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 590.004(F) 2 590.003(C) Responsibility of the Person-in-Charge to Other* 7-102.11 1 Common Name-Working Containers* 3-501.16(A) Hot PHFs Maintained At or Above 140°F* Require Reporting by Food Employees and Contamination from the Environment 7-201.11 Separation-Storage* 3-501.16(A) Roasts Held At or Above 130°F* Applicants 3-302.11(A) Food Protection* 20 Time as a Public Health Control 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* Contamination from the Consumer 7-203.11 Toxic Containers-Prohibitions* 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Rrated or of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated � ) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources g Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Wazewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a 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 Wazewashing-Hot Water 1 Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or Equipment 5-101.11 Drinking Water from an Approved System* * gg Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* eff-«ve mrzooi 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 µ 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* g g tr 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- Sources* 10 Proper,Adequate Handwashing ing,mobile food,temporary and residential Game and Wild Mushrooms Approved By Ratites-165°F 15 sec* 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* 17 Reheating for Hot Holding 11 Good Hygienic Practices practices should be debited under#29-Special Requirements. 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES 3-202.15 Package Integrity* 3-301.12 Preventing Contamination When Tasting* 3-403.11(C) Commercially Processed RTE Food-140°F* Blue Items 23.30) 12 Prevention of Contamination from Hands Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 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 Y 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction* Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability _ 28. Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 29. 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 596.000. � c J >: fi �',�� 3: '�. ¢ rsY..• -cy.-. �k �,c� C :r :wA z�r'� ..;;Y4 �` �„ �> a� IV ., -: .•f'.'.. .s .., '-.. +.: ,> ..: 7, ,..x i3'4 Q :y Y� +4. *��s f' � ,A•" .YS.i,. Rig fr ¢ t , Served on the.choice of ariocle or P�-esh � � all o� heay, eer pcle anziesr� ge�s�� t E)elly )uuter-We top our burger with ciderglazed pork belly, Seared Tuna-Fan seared sesame seem coate yellow fin caramelized onions-i 2 tuna, with a ginger, Ponzu a'ioli, lettuce,tomato&onion-I I Avocado Ranch E)urger-Grilled to your liking topped with Oven }toasted Chicken Salad-Oven roasted chicken sliced avocado, lettuce,tomato &ranch dressing-12 diced with red onion, celery, dried cranberries, mayo-9 The Meatball 5andwick-Our meatball sliced then topped Fall River F)urger--Top this burger with a grilled linguica with Marmara sauce &mozzarella cheese &baked al forno-9 patty, caramelized baby kale and onions, cheddar cheese-12 H Orl final 5i nature F)ur Q er-Lettuce,tomato &onion-9 f boasted vegetable Cia6atta- Seasonal wood oven roasted vegetables, basil pesto,fresh mozzarella chee5e-9 Add 5acon or choice of cheese-i each Lamb t)urger-Ground lamb,toasted spices topped with The boy 5cout To ed with mustard icUes, onions, PP P caramelized red onions,Tzatziki sauce -1 2 tomato &ketchup, foil wrapped &cooked in the wood fired oven Just like the boyjcouts would-9 WOOD OVEN FIKED PIZZA Fresh dough daily topped with our 5 cheese blend, homemade sauce. Margherita Pizza- Fresh sliced tomato,fresh mozzarella &torn bas11-1 O The North Fnd Pizza-Siced Italian sausage, pepperoni, ricotta &fresh mozzarella-13 Porky Pig- j=igjam, cider braised pork belly, caramelized onions,4 cheese blend, and finished with olive oil tossed baby arugula-I 4 The Caesar-Caesar salad and anchovies on request-i 1 Extreme Pepperoni-Pepperoni, trilogy 5 other dry cured sausage-1 i Yellow 5u6marine-Our traditional cheese pie topped with ground linguica, sliced banana pepper5-1 5 1 i t)uild your Own Start with our Cheese Pizza-Tap Room sauce, 4 cheese blend-9 Add any of the following 1 .5 ea Sausage, Caramelized Onions, Pepperoni, Wood tired Roasted Pepper Mix, Anchovies, Mushrooms, Crumbled reta, Ground Linguica, Roasted Vegetables TAP CITY ENTKEE5 Seared Tuna-Pan seared sesame seed coated yellow fin tuna, Wild rice blend,grilled asparagus, with wasabi, pickled ginger and Ponzu-i 9 Wood Fired brick 1/2 Chicken- Oven roasted Murray's all natural chicken, served with Pan sauce, caramelized lemon and Wild rice blend, sauteed green beans-18 � j r Meatball &Sausage Al Pomo-Our homemade meatball sliced and layered with Italian sausage, seasoned ricotta cheese j l Cavatappi baked in our wood fired oven-17 Deconstructed 56epherd's Pie-Chucks of tender chuck short rib served over a bed of rosemary infused mashed potatoes, roasted root vegetables, topped with a rich red wine shallot gravy-16 Mahogany Steak Tips- Our marinade with hints of the Orient,grilled asparagus, whipped potatoes-19 ,J Shrimp &Pork F)elly Grits-Cajun dusted shrimp sauteed with our cider braised pork belly, shitake mushrooms then folded into stone round ou d cheesy gnts served with wilted baby kale-i 8 g New York Sirloin-Center cut choice sirloin, whipped potato, sauteed green beans, Gorgonzola, roasted shallot butter-24 z Fish &Chips- Choice of cod or salmon, Kale,f russel, Wasa6i slaw, tartar sauce-- 15 Oven Roasted Atlantic Salmon- Lightly seasoned, pan seared and finished in our over, organic Wild rice blend,grilled a5paragus-22 j E� f E a s+ .naves 5TA112'r Colossal Meatball-Fork, beef,veal blended with Wood Fired 0ysters-5 1._,ocaI oysters basted with smoked mozzarella and roasted garlic served witka ` „ a garlic herb scamPi butter fired in our wood oven F Marinara and'Asiago cheese-� &,5crved with fresh baLed bread i 3 5tufFed house E)Aed Pretzel-Our homemade Raw Local oysters-5ervedwith cocktail sauce Fy ; Pretzel filled with Thilly cheese 5teak" served with Champagne vinegar mignonette-2.59 Stout whole grain mustard-10 Onion Loaf✓5weet colossal onions thinly sliced Fy lightly s f breaded, fried as a loaf, with house remoulade--" J Lamb�jliders-3 mini lamb burgers on grilled Traditional Que6ee Pub Poutine-- fork .belly dredged in brioche rolls topped with caramelized red onions, corn meal deep fried served with house fries garlic gorgonzola cheese fig Jam-i O ,' cheddar curds, roasted Ballot, herb brown gravy-12 Cajun }toasted Shrimp-Cajun dusted shrimp Fish Tacos-- Choice of.blackened cod, shrimp with roasted in our wood oven served kale, tortillas,_avocado, heirlo �tomato.salsa,,pickled - brussel-=sprout, broccoli salad, remoulade drizzle-i i _ - _am � Wood Fired Wins- umbo win s I k ,�alapenos,greens, red onion, sour cream- i 4 g tossed in our Pjuffalo sauce grilled served with a carrot Cape Cod Original Clam Chowder- Clam broth, chopped sea clams, potatoes, bacon onion & cream celery blue cheese salad-10 - Cup4 6 with old style saltine- Cup 5.5 Pjowl s 5oupO The Da y �owl 5ALAD5 Top any salad Cajun 5krimp4, Wood Fired Chicken-+ Mahogany Tips-8 j Roasted beet 5alad-Mood fired red and golden beets served over baby greens with crumbled feta cheese and 5,alsamic reduction- Tap City Caesar-Crisp chopped romaine lettuce%a°by kale,garlic croutons, shaved Parmesan cheese, tossed in a creamy Caesar'dressing-8 Tap City Co66-Cri5p greens, with fried cider pork .belly, avocado, egg, crumbled feta, diced tomato , E red onion, served with your choice of home made�dressing s house-Crisp mixed greens, shaved Ejrussel sprouts, baby kale, grape tomatoes, cucumber, onion, croutons-6 Not 5o Traditional Caesar-Grilled romaineohearts topped with shaved Parmesan cheese then ►' drizzled with creamy Caesar dressing& a balsamic reduction-8 z 5askimi Tuna `sesame crusted rare pan seared tuda, servccl over Pjrussel sprout salad dressed with wasabi vinai retteto ed.w fi a, d eir - ., off, o, h loom tomato salsa i+ Ire r r ems. - ri e e s e �s�h o �.e �s ou ncrease o s o oodb e. II e e 00 I 1 'o o e ji wy t---- lot x X Y% Y x T . AMP a � s � 33;o ck I f TOMP W K0614 f 1iaw TAI*3 4 S ►�5 c-.AcW C) 5�� W Ux l� TAP CITY GRILLE 586 MAIN STREET 1bit6,. HYANNIS MA �«,p>ayaa �+`'1'� SFbr�yc IRK ROD'-% uv SEATING LEGEND LEFT SIDE DINING 63 �RiT S 4" � RIGHT SIDE DINING 33 �/ Cs BAR STOOLS 16 STANDEES 36 I EMPLOYEES 11 �® lo o MAXIMUM INTERIOR . � cr r I CAPACITY 159 o 0 0 0 10(.� OUTSIDE SEATING 20 Ka Stoe 63 0 = 4- R►G 3 j 4 a o o 1 � o ® 0- 0 0 . CIO 0 40 IO o o 0 0 oU G o 0 . O0 ° o CD o 0 0 C) C3 X • t 0 OO ® t0 o o 00 .0 5 o o 00oo `o o 0 . o o c c . .�� f v 1 S yr 14k 1 ,e), C Ly .J- t H- T v S V ' V <,C' 1- i Q CU C 0 U r\L M Amen an Range _ M Model:AR-6 - - - Item#: 1 U d / ITEM# �vl www.americanrange.com r duality Commercial Cooking Equipment a. 35" HEAVY DUTY RESTAURANT RANGE The Heavy Duty Restaurant Range Se- ries by American Range was designed for continuous rugged use and perfor- mance. All the latest technology is in- corporated to give you the best value . for your money. You wanted power! We ---� give it to you with 32,000 BTU per open top burner, and 20,000 BTU per griddle burner. Something you normally see --�-_" �" with institutional series ranges. All stain- less steel external body is a standard fixture for longevity and easy cleaning. Quality,dependability and customer sat- isfaction make American Range the ul- t i m a t e - choice. .,, . SHOWN WITH OPTIONAL CASTERS& CONVECTION OVEN BASE NSf. AR 09MM steel front,sides,high shelf, a Sturdy,welded front frame provides stability and riser. to the range. e Heavy gauge welded frame construction. a Pull off stainless door for easy cleaning. a 6"Stainless steel heavy duty landing ledge, a Oven dimensions:26 1/2W x 22-1/2D x 13-1/2H. e 12"x 12"sectioned cast iron top grates. a Thermostat control from 150°f to 500°f. P,t e 32,000 BTU/hr. lift off top open burners. a (1)Chrome plated oven rack e Porcelainized oven interior. (Additional racks optional). a One chrome plated rack per oven. a Porcelain enamel finish inside oven bottom, �t a 100%safety oven pilot. sides, back, and door liner. e 6"chrome plated steel legs.Optional a Steel burner rated at 35,000 BTU/hr. Casters available. a 100%safety gas shut off. e AGA and CGA design certified and NSF a Matchless push button ignition to light a . _ listed. standing pilot. e One year limited warranty on parts and labor. Tap.City Grille-6 Burner Range Sysco-Boston,LLC* Page: 1-1 r American Range Model:AR-6 Item#: 1 36"" HEAVY DUTY RESTAURANT RANGE AR Standard Oven Base 6' 24' 2-1r4 6" 24" 2-1f4 (152) (610) 11' (57) (152) (610.1 t1' (57) (279) (279) 6(152) 152) sr"� 56-{1422) 222� QrRI N7ERC'it. � --� W(914) 1343) (572) i (073) i 36'(914) (343) (572) ) 25318 --------------- 293f8 - -- - }--`-- -`-----�° 1746) ------ - 1----------- a----- ---___ (746) 9718 6114 (25 T-- q51) 6 f 2 (159) 6 (152 15 tf8 1 Z4 3' L 151l8 1 282 (M4) (72 1914) (384) 24) Convection&en Base "AR AR-6 AR12G-4B AR24G-2B AR4B-12RG AR-36G AR-3RB 36" Wide Range (26-1/2" Wide Oven) MODEL DESCRIPTION TOTAL BTU KW SHIP. WT. Lbs. Kg. AR-6 6) Burners 227,000 66.52 611 277 AR12G-4B (1) 12"Griddle & (4) Burners 183,000 53.63 631 286, AR24G-2B (1 24"Griddle & 2 Burners 139,000 40,73 641 290 AR36G 1) 36"Griddle 95,000 27.84 662 300 AR4B-12RG 4 Burners & 1 12" Raised Griddle 203,000 59.49 645 292 AR-3RB 36"Wide Radiant Broiler 125,000 36.63 647 293 •Optional innovection base available:Add Suffer'NV'. OPEN BURNERS RADIANT BROILER •Heavy duty sectioned cast iron top grates. • Heavy duty, reversible cooking tracks with integral runners •Two piece lift off top easy clean burners to direct grease to trough. The heavy castings retain Rated at 32,000 BTU/hr. each. heat to minimize recovery time during peak periods. •One standing pilot for each burner, for instant ignition. • Efficient, top ported burners rated at 15,000 BTU/hr. each •Removable full width drip pan. with individual pilot and precision brass valves. AVAILABLE OPTIONS GRIDDLES • 6" (152)stub back. • Highly polished thick steel griddle plate. • Casters (set of four). • 3" (76)wide grease drawer. • Extra Chrome Oven Rack. • One steel tube burner every 12" (305) , rated at 20,000 BTU/hr. • Cabinet base. • Non clog S/S pilot for each burner for instant ignition. • Thermostat Control Griddle. • Manual control valve for each burner. • Grooved griddle • S/S Spatula width grease trough with landing ledge. • Fish grate(only for radiant broiler). • Convection oven. Gas:Manifold pressure is 5.0"W.C.for natural gas or 10.0"W.C.for propane gas. 3/4"NPT Gas inlet.Specify type of gas and altitude if over 2000 feet. 3/4"NPT Gas inlet. Clearances:For use only on non-combustible floors. Legs or casters are required,or 2"(51)overhang is required when curb mounted. Clearance from non- combustible walls is 0". When unit is placed next to combustible walls,clearances must exceed 12"(305)on sides,and 4"(102)from rear.Radiant broilers for non- combustible locations only. American Range Corporation is a quality manufacturer of commercial cooking equipment.Because of continuing product improvements these specifications are subject to change without prior notice. LL�� AMEf7fCAAlJ�C A&41VOE Qr Irsy Coma. iu!Cuc.k4, E'eu:nwrrnr 13592 Desmond St.Pacoima CA 91331 `�j fJ 1 1{� Te1:818-897-0808 Fax:818-897-1670 �� -• JF Tap City Grille-6 Burner Range _ Sysco-Boston,LLC Page: 1-2 Pitco Frialator Model:SG14S Item#:3 Project ® Item No. Quantity SOLSTICE Gas (SG) Series Single Cn Standalone SG14, 14R, 14T, 18 Fryer O Cn - I APPLICATION i n =_ For High Production Gas single standalone frying specify M Pitco Solstice Gas Models SG14, 14R, 14T or SG18 tube fryers with the patented Solstice Burner Technology. The D dependable blower free atmospheric heating system N provides fast recovery to cook a variety of food products. N i ..� The Solstice gas fryer comes standard with a millivolt �-- =- f thermostat with a thermo-safety pilot, high temperature safety limit switch.The unique Solstice burner and baffle � SG14 nkwln SG18 design increases cooking production, lowers flue c(D t with optional temperature and improves working environment o14R casters compared to previous models. W withh optional P , stainless tank ♦w I MODELS AVAILABLE __ecD ❑ SG14 (40-50 Ibs, 14 x14"fry area, 110 Kbtu/hr) N SG14 ❑ SG14R(40-50 Ibs, 14 x14"fry area, 122 Kbtu/hr) CL 2) STANDARD FRYER FEATURES &ACCESSORIES ❑ SG14T(20-25 Ibs, 7x 14",50 Kbtu/hr per side for this twin tank fryer, 100 Kbtu/hr total) M ■ Tank-mild steel construction ❑ SG18 (70-90 Ibs, 18 x 18"fry area, 140Kbtu/hr) N ■ Cabinet-stainless front, door and sides ■ Solstice Burner Technology, No blower or Ceramics ACCESSORIES(AT ADDITIONAL COST) ■ Millivolt Thermostat(T-Stat) X 200°F-400°F (190°C-93°C CE) ❑ Tank stainless steel ■ Themo-Safety pilot with built in regulator. ❑ Stainless Steel back Ab ■ High Temperature safety limit switch ❑ 9"(22.9 cm)adjustable, non locking rear&front locking casters ■ Heavy duty 3/16"bottom door hinge ❑ Flexible gas hose with disconnect and restraining pp ■ 1 W(3.2 cm) Full port drain valve for fast draining cable -n ■ Separate Manual gas shutoffs,for front servicing ❑ Tank cover Q ■ Integrated flue deflector ❑ 3-Triple Baskets(not available on 14T) ■ 9"(22.9cm) adjustable legs,easier access to clean ■ Tube rack, allows crumbs& debris into cool zone ■ Removable basket hanger,irequires no tools ■ Drain Line Clean out rod ■ Drain extension ■ Fryer cleaner sample packet ■ Choice of basket options ❑ 2-Twin Baskets ❑ 1-Full Basket(not available on 14T) Ga A-6.6— Pitco Frialator, Inc• P.O. Box 501, Concord, NH 03302-0501 •509 Route 3A, Bow, NH 03304 f� 603-225-6684• FAX:603-225-8497•www.pitco.com w_10-293 Rev 0 08/10 Printed in the USA Tap City Grille-6 Burner Range Sysco-Boston,LLC Page:3--1 - f Pitco Frialator _ Model: SG14S Item#:3 _ SOLSTICE GAS (SG) Series Single Standalone SG14, 14R, 14T, 18 Fryer 3/4 INCH GAS CONNECTION SG14(R) ©(CE 3/4 INCH BSP ADAPTOR / SG14T SG18 LL ADDS 1 1/2[3.8]TO A 48 5/16 122.8] 52 5/16[132.9] 00 CONNECTION) B 15 5/8[39.7] 91 5/8 KM_ r C 4 1/4[10.8] 1 6 1/4[15.9] A IN[CM] V 3432[87.6] ► INTEGRAL Imo- B ____I FLUE DEFLECTOR 16 [1.8] CT `- Ue T N 8 8 4) - C O C o � [117.2] 4) I 34[86.3] I 0 c - 0 • OG N 122 9[22.9] 102[26.5] N [31.7] NOM. NOM. •L - rf f C i•- 2132[55.6] - -► •- 132[3.6] 0 . 43 8[ Q INDIVIDUAL FRYER SPECIFICAT • Model Frying Area Cook Depth Oil Capacity V 0 SG14&14R 14 x 14 in 35.6 x 35.6 cm 3-1/4-5 in 8.3-12.7 cm 40-50 Lbs(18-23 kg) Uj U SG14T per side 7 x 14 in 17.7 x 35.6 cm 3-1/4-5 in 8.3-12.7 cm 20-25 Lbs(9-11 kg) SG18 18 x 18 in 45.7 x 45.7 cm 3-1/4-5 in 8.3-12.7 cm 70-90 Lbs_(11-40 k FRYER SHIPPING INFORMATION J Model Shipping Weight Shipping Crate Size H x W x L Shipping Cube O SG14&14R 208 Lbs(95 kg) 45 x 19 x 36 in (114.3 x 48.2 x 91.4 cm) 17.8 W. 0.5m3 Cl) SG14T per side 230 Lbs 104 k 45 x 19 x 36 in (114.3 x 48.2 x 91.4 cm) 17.8 W. 0.5m3 SG18 275 Lbs(124.5 kg) 45 x 23 x 38 in (114.3 x 58.4 x 96.5 cm) 22.8 ft. 0.6m3 INSTALLATION •- • GAS SYSTEM REQUIREMENTS Gas Type Store Supply Pressure* Burner Manifold Pressure *Check plumbing/gas codes for proper gas supply Natural 7-10"w.c.(17.4 mbars/1.7 kPa) 4"w.c.(10 mbars/1 kPa) line sizing to sustain burner pressure when all gas Pro one 11-13"w.c.(27.4 mbars/2.7 kPa) 10"w.c.(25mbars/2.4 kPa) a liances are full on. CLEARANCES .• Not Curb Mount) II Front min. Floor min. Combustible material Non-Combustible material Fryer Flue Area 30" 6" Sides min. Rear min. Sides min. Rear min. Do not block/restrict flue gases from Flowing into hood (76.2 cm) (15.25 cm) 6"(15.2cm) 6"(15.2cm) 0" 1 0" or install vent hood drains over the flue. SHORT •- SPECIFICATION Provide Pitco Solstice Gas Model(SG)xx)tube fired high production gas floor fryer. Fryer shall be xx-xx Ibs oil capacity,xxx Kbtu/hr,a'by W'fry area,mild steel(or optional stainless)peened tank,stainless front,door,sides.Blower Free atmospheric burner system,with millivolt thermostat and thermo-safety pilot, separate gas shut off,3/4"npt rear gas connect,recessed cabinet back,1-1/4"Full port drain,3/16"bottom hinge. Provide options and accessories as follows: Pitco Frialator, Inc• P.O. Box 501, Concord, NH 03302-0501 .509 Route 3A, Bow, NH 03304 E 603-225-6684• FAX: 603-225-8497•WWW.PitCO.Com L10-293 Rev 0 08/10 Printed in the USA We reserve the right to change specifications without notice and without incurring any obligation for equipment previously or subsequently sold. Tap City Grille-6 Burner Range Sysco-Boston,LLC Page:3-2 Continental Refrigerator Model:CPA93-D Item#:4 i PORM (R pG3 UM9 UL ' Project Name: Model: CPA93-D Model Specified. 68" Pizza Preparation Refrigerator Location: with Drawers and Half Door -. _ Item No: Quantity: Heavy gauge#300 Series stainless steel top,stainless steel front and end panels,galvanized steel rear and grill and aluminum interior. - - Certified under NSF-7 to maintain temperatures in 86°F ambient AIA#: SIS#: and designed to maintain NSF-7 temperatures in 100°F ambient. REFRIGERATION SYSTEM 1 Performance-rated refrigeration system Environmentally-safe R-134a refrigerant Unique forced air design utilizes fans(approx.every 12") - '" across the entire back of unit for even distribution of cold - y Automatic,energy saving,non-electric condensate evaporator ` -- - Non-corrosive,plasticized fin evaporator coil Easily serviceable,slide-out condensing unit _ CABINET ARCHITECTURE l 2"non-CFC polyurethane foam insulation Spring loaded,self closing door(over condensing unit) Magnetic snap-in door/drawer gaskets Stainless steel roll-out drawers _+ 19"deep,full length nylon cutting board _ - r ' Insulated lid 5"casters_ (upcharge and lead times may apply) r Refrigerated door section above the condensing unit Doors in lieu of drawers Condensing unit left or right Drawer section above the condensing unit' Wire rod garnish rack i MODEL FEATURES Overshelves(single or double) Remote models - -.- - "Ergonomically-friendly"raised angle rail Automatic,electric condensate evaporator Door/drawer locks Expansion valve for quick recovery Exterior dial or digital thermometer Adjustable legs `- Buitt in,off cycle defrost timer Stainless steel back and interior Front breathing ``Innterter ior hanging thermometer , Orawe;sec:iona3ovecm;cerslr,ec-„ ;nids��i 12x2oX6,ar, Field rehingeable door(over condensing unnit) Q:CPA-0 models come s.a,dare wit;,a door over Phe cordensh c A drawer over Ste cordensirc uri.is a,,o,o:io,7. p Toll-Free:800.523-7138 ®��A{/`IVrp�� Phone:215-244-1400 Fax:215-244-9579 539 Dunksferry Road f , Bensalem,PA 19020 APPROVAL: www.continentairefrigerator.com Tap City Grille-6 Burner Range Sysco-Boston,LLC Page:4-1 Continental Refrigerator Model:CPA93-D s Item#:4 ri r rI F rt rwr�u� DIMENSIONAL DATA Net Capacity(cu.ft.) 32(906 cu 1) Width,Overall(in.) 93(2362 mm) 93" (2362 mm) Depth,Overall(in.) 36 7/8(937 mm) (incl.handles&bumpers) { Height,Overall(in.)(incl.5"casters) -s39 7/16(1002 mm) Depth,Cutting Board(in.) 19(483 mm) Pan Capacity(pans supplied by others) (12)1/3 4 - r — tT• �I (432 mm) No.of Drawers 6 J No.of Half Doors 1 Interior Height(in.)(above condenser) 12 1/2(318 mm) o0000 REFRIGERANT DATA i - ' 00000 Condensing Unit Size(H.P.) 3/4 - Capacity(BTU/Hr)* �5260— ELECTRICAL DATA Voltage(int'I) 115/60/1 (220/50/1) Fans _..6 T_ Total Amps(int'I) m 14.4(9.1) 10 ft.Cord/Plug[attached] (int'I) Yes(No) Mill vicvv -� SHIPPING DATA - 36 7/8" (937 mm) Weight(lbs.) 605(274 kg) Height-Crated(in.) 43 3/4(1111 mm) t-_-______ Width-Crated(in.) - 95(2413 mm) 17" 17" Depth-Crated(in.) 47(1194 mm) 7(432 mm) (432 mm) DRAWER PAN CONFIGURATIONS Two Tier:(2)12 x 20 x 6 pans per drawer r -y �__---- Three Tier:(1)12 x 20 x 4 pan per drawer(top) -T i and(2)12 x 20 x 4 pans per drawer(center&bottom) 121/2" L 493/4" Ra.nic @+25*1 evapo%a.or,90°lambien' (318 mm) , (1264 mm) Figures in parentheses reflect metric equivalents rounded to the nearest I __ _-__ _I 39 7/16" whole unit. 35" i (1002 mm) (889 mm,) 1 F 4(.127mm) SIDE VIEW • Equipped with one NEMA-5-15P Plug (varies by country) R Trill-Free:880.523-1138 ' conti�ental Phone 579 I Fax:215-244--244-9579 539 Dunksferry Road Bensalem,PA 19020 www.continentairefflgerator.com Due to our continued efforts in developing innovative products,specifications subject to change without notice. C E MADE IN THE U.S.A. ©Copyright 2015.Continental Refrigerator. ' A Division of National Refrigeration&Air Conditioning Products,Inc. CPA93-D(3/17/15) Tap City Grille-6 Burner Range Sysco-Boston,LLC Page:4-2 l • Continental Refrigerator Model: SW48-12 a Item#:5 @fflfflnu a Mum G3WMIl©M ' Ll @5 Project Name: _ Model. S uY48-1 2 , Model Specified: 48" Standard Top Sandwich Unit Location: Refrigerator with Solid Doors - 12 Pans Item No: Quantity: Stainless steel front and top,aluminum end panels,case back and interior. . - - Certified under NSF-7 to maintain temperatures in 86°F ambient 1 ; AIA#: SIS#: and designed to maintain NSF-7 temperatures in 100°F ambient. REFRIGERATION SYSTEM Performance-rated refrigeration system Environmentally-safe R-134a refrigerant ••.....� Unique air flow distribution allows pan product to maintain 33°-41°F Automatic,energy saving,non-electric condensate evaporator Non-corrosive,plasticized^fin evaporator coil Easily serviceable,back mounted compressor ~+ CABINET ARCHITECTURE 2"non-CFC polyurethane foam insulation ° Spring loaded,self closing doors Magnetic snap-in door gaskets t Heavy—duty,-epoxy-coated steel shelves �12"deep,full length nylon cutting board ►;�.� Insulated lid 1 5"casters- (upcharge and lead times may apply) t Completely enclosed,vented and removable case back Stainless steel exterior and interior-SS models Expansion valve system Stainless steel end panels-SA models Rear-mounted cutting board ` MODEL FEATURES_ Glass doors in lieu of solid doors-GD models Flat insulated night cover _� - - (12)1/6 size non-recessed pans,4"deep Stainless steel finished back in lieu of aluminum Remote models Interior_hanging thermometer _ Drawers in lieu of doors Door locks 3 i Field rehingeable doors T Overshelves(single or double) Adjustable legs 1 , Stainless steel shelves Digital thermometer Additional epoxy-coated steel shelves Crumb catcher r Automatic,electric condensate evaporator , Coose%`ac.'ory of o',e,,roc'e/cofice,a'ions,oxio,usanCaccessories. p Toll-Free:800-523-7138 Continentad Phone:215-244-1400 Fax:215-244-9579 539 Dunksferry Road I I Bensalem,PA 19020 : APPROVAL: www.contin enta lrefrigerator.corn Tap City Grille-6 Burner Range Sysco-Boston,LLC Page: 5-1 Continental Refrigerator Model:SW48-12 ltem#:5 r t i r r i V liai/� DIMENSIONAL DATA Net Capacity(cu.ft.) 13.4(379 cu 1) 48" 1/6 Size Pans(4"deep) 12 y µ i (1219 mm) Width,Overall(in.) 48(1219 mm) Depth,Overall(in.) 31;7/16(799 mm) (incl.handles&bumpers) Depth,Body Only(less doors)(in.) 27 1/2(699 mm) Depth,Cutting Board(in.) 12(305 mm) i --- ------' ----------------' Height,Overall(in.) 42 1/4(1073 mm) (incl.5"casters) Shelf Area(sq.ft.) 6.8(.6 sq m)� No.of Shelves 2 e 19 5/8" (498 mm) No.of Doors 2 DOOR OPENING Interior Depth(in.) 19 3/8(492 mm) Interior Height(in.) _ 26 1/4(667_mm) ' ------- -----' -------------------- Interior Width(in.) r 44(1118 mm) REFRIGERANT DATA Condensing Unit Size(H.P.) 1/5 Capacity(BTU/Hr)* i _ — 1620 ELECTRICAL DATA Y Voltage(int'I) 115/60/1 (220/50/1) Fans' 3 31 7/16" (799 mm) ' Total Amps(int'I) — 7.3(3.6) 1" (25 mm) 10 ft.Cord/Plug[attached] (int'I) _ Yes(No) 11" SHIPPING DATA ; (27 9 mm) Weight(lbs.) 270(122 kg) Height-Crated(in.) _ 43 1/4(1099_mm) —Width Crated(in.) 64(1626 mm) 1 19 3/8" (492 mm) -Depth Crated in. 46-1168 mm 469/32" P ( ) ( ) 1176 mm 23 5/8" ( ) 600 mm 14 7/8"� 301/4" 42 1/4" '-4a:ineC�1+25°°evaao�a:o,90°°am5iert ( ) ,. � Figures in parentheses reflect metric equivalents rounded to the nearest DOOR (378 mm) (768 mm) (1073 mm) whole unit. OPENING 101/4" I (260 mm)j , r (127mm) 271/2" a Equipped with one NEMA-5-15P Plug (699 mm) (varies by country) 1 r t Toll-Free:800.523-7138 I Continental Phone:215-244-1400 Fax:e:215 244-14 539 DunkDunk, Road O O O O Bensalem,PAA l9020 ¢ www.continentairetrigeratur.com 30 " (762 mm) Due to our continued efforts in developing Innovative 12" products,specifications subject to change without notice. ' (305 mm) ��w NSF® C E �(1219 mm) `O MADE IN THE U.S.A. ©Copyright 2013.Continental Refrigerator. 1• 1 1 A Division of National Refrigeration&Air Conditioning Products,Inc. SW48-12(12/4/13) Tap City Grille-6 Burner Range .Sysco-Boston,LLC p Page:5-2 CMA Dishmachines Model:AH Item#:6 T r � III Single emical Sanitizing Rack Straight/CornerISHMACHINES , Dishwashers FEATURES: ■ 40 racks/ 160 covers per hour. ■ All stainless steel construction assures long I life and years of trouble free operation. ■ Unique spray arm system features upper t--- and lower stainless steel wash arms with _ reinforced end caps. Specially designed pull-pins allow wash arms to be easily removed for cleaning. ■ Pump purging system improves results by 1 ` b I t ' eliminating soil and chemical carryover during rinse cycle. ■ Top mounted controls include built-in chemical pumps and deliming system that assures proper chemical usage. ■ Auto start/stop makes operation safe and easy. MODEL AH ■ Integrated scrap tray prevents food soil from entering drain system. ■ Water inlet comes with built-in strainer, pre- vents debris from clogging the water valve. ■ Dishmachine comes with 2 dishracks. MODEL C ■ Stainless steel impeller offers extended life and service. ■ Stainless Steel scrap tray, long lasting. Available Options �L1, ■ Solid/Powder Dual Bowl Dispenser ■ The`TEMP-SURE" requires a seperate 208-240v 3 phase 40 amp power supply. Optional Temp-Sure TM Unique pull-pin design Bowl option available for ■ Sanitizer Alarm heater assures a allows wash arms to be capsule dispensed continuous supply of easily removed for products . 140°F hot water that cleaning. ■ Stainless Steel Dishtables guarantees excellent results. ■ Alternative Cycle Times ■ Alternative Electrical Available ■ Stainless Steel Scrap Trap in lieu of Poly Pro ==, ■ Slant shelf 21"X42" ACMA Built-in Poly Pro-scrap Top mounted controls Pump purging system Registered Trademark accumulator.With stain- include built-in chemical improves results by less steel drawer and pumps and deliming eliminating soil and D l us lid. system that assures chemical carryover LISTED CAMMEagnL proper chemical usage. during rinse cycle. CMA Dishmachines 12700 Knott Street Garden Grove,CA 92841.800-854-6417•714-898-8781 •Fax:714-895-2141 •www.cmadishmachines.com CMA reserves the right to modify specifications or discontinue models without prior notification. Printed in the U.S.A. ©2015 CMA,Inc. Tap City Grille-6 Burner Range Sysco-Boston,LLC Page:6-1 1 CMA Dishmachines Model:AH - Item#:6 Chemical Sanitizing Single Rack Straight/Corner DISHMACHINIES Dishwashers WARNING:'Plumbing connections must be made by a qualified service company who will comply with all available Federal,State,and Local Health, Plumbing and Safety codes. AH TOP VIEW Water Inlet 3" Door Opening 20-1/2" CMA TABLE DIMENSION Off The top 5°Min. •• 3" T Counter;; 2 74" Max Clearance y 12 25-3/4' Top " " For Dishes 17' �) �z&7tla"-- Inside Tanklv I / Electrical Dimension` Hook Up 6-1/2° 3'Off IE25-3/4° 56' The top Adj. CORNER TOP VIEW 57 34" 5S� Electrical Adj. Hook Up 35° Drain at 25.114°—I— • 3"Off U 25 3/4' The top 1-1/2° a Cleanout Water Inlet 8-1/2"1 O The top 11-1/2"Adj.12-1/2"Scrap C): € FRONT VIEW Tray Drain Facing Floor 1- • -lnsideCorner- �125-3/4' [E5"Min. RIGHT VIEW MIN. Tank Dimensions Specifications: MODEL AWC USA METRIC USA METRIC OPERATING CAPACITY WASH PUMP MOTORS HP 1 1 RACKS PER HOUR NSF RATED 40 40 DIMENSIONS OPERATING CYCLE DEPTH 25-3/4" (65.4cm) WASH TIME-SEC 45 45 WIDTH(OUTSIDE DIMENSION) 25-3/4" (65.4cm RINSE TIME-SEC 30 30 HEIGHT 56"-57° (142.2cm-144.8cm) DWELL TIME-SEC 15 15 STANDARD TOTAL CYCLE TIME 90 90 TABLE HEIGHT 34° (S6cm) WASH TANK CAPACITY 1.7 GAL. 6.45 L MAXIMUM CLEARANCE PUMP CAPACITY 52 GPM 197 LPM FOR DISHES 17" 43cm OPERATING TEMPERATURE STANDARD DISHRACK 1 1 REQUIRED 120°F (49°C) DIMENSIONS 19-3/4"X19-3/4° 50X50cm RECOMMENDED 140°F 60°C ELECTRICAL RATING VOLTS AMPS WATER CONSUMPTION 115 16 PER RACK 1.7•GAL. (6.45 L) PER HOUR 74 GPH 280 LPH WATER REQUIREMENTS 222� WATER INLET 3/4" (1.9cm) SHIPPING WEIGHT DRAIN-I.P.S. 2° (5.1cm) APPROXIMATE 270# (122.Skg) Summary Specifications: Model AH/C CMA Energy Mizer model AH and model C low temperature, chemical sanitizing commercial dishwashers meet NSF, UL and con- struction standards WITHOUT the use of BOOSTER or TANK HEATERS.The models AH and C are constructed entirely of stain- less steel.Each unit automatically washes,rinses and sanitizes food service utensils in standard 19-3/4"x 19-3/4"racks.Unit comes standard with upper and lower stainless steel wash arms. The model AH and model C incorporate a pump purging system that improves results by eliminating soil and chemical carryover during rinse cycle. Note: These machines do not have built-in heaters,therefore produce no steam. CMA M■�;/�E■i o Registered Trademark ® coos rALISM u 05HWASMER B6aT CMA Dishmachines 12700 Knott Street Garden Grove,CA 92841.800-854-6417•714-898-8781 •Fax:714-895-2141 •www.cmadishmachines.com CMA reserves the right to modify specifications or discontinue models without prior notification. Printed in the U.S.A. ©2015 CMA,Inc. Tap City Grille-6 Burner Range Sysco-Boston,LLC _ Page:6-2 CMA Dishmachines Model:CMA-181 GW Item#:7 7Undeunter mperature nISHMACHiives Glasswasher FEATURES: ■ Energy Star Approved. ■ 16 gauge 304 Stainless Steel wash tank. ■ 30 racks per hour or 600 glasses per hour(20 per 19-3/4"X19-3/4" rack). ■ .86 gallons of water per cycle or rack. ■ Safe-T-Temp booster heater capable of a 70°F rise. (3 minute cycle) ■ 180°F final rinse t`{ ■ Detergent and rinse chemical pumps. ■ Fresh water rinse through upper and lower rotating arms. ■ Removable Stainless Steel pump protection screen for easy cleaning.. ■ Raised wash chamber reduces"bending over"to remove racks ' MODEL CMA 181GW ■ Gravity drain system. ■ Great application for the WINE industry. Options Available: CMA 181GW s� ■ Stainless Steel Pedestal ■ 4 Inch legs Part# 1146.50 (4 needed) Top mounted controls are easy to read and simple to operate. a 6" legs for increasing the Large 11-1/4" height clear- overall height to 40" is ance accommodates larger standard. glassware. ® ` US LISTED E aASRER ®: CMA Dishmachines 12700 Knott Street,Garden Grove,CA 92841.800-854-6417•714-898-8781 •Fax:714-895-2141 •www.cmadishmachines.com CMA reserves the right to modify specifications or discontinue models without prior notification. Printed in the U.S.A. ©2013 CMA,Inc. Tap City Grille-6 Burner Range Sysco-Boston,LLC Page: 7-1 CMA Dishmachines Model:CMA-181 GW _ Item#:7 � � High Temperature olsHrvlACHIIVEs Undercounter Glasswasher WARNING:Plumbing connections must be made by a qualified service company who will comply with all available Federal,State,and Local Health, Plumbing and Safety codes. 38'A" 27'h TOP VIEW 25" 24" { BACK VIEW 25 9 ELECRVRICAL —20 A 11t/y SERVICE DOOR OPENING MAXIMUM 50AMPS 33" 1 5" LOADING GROUND HEIGHT IJINLEr DETERGENT INSPECTION 39„ i L-1,L-2.8NPOINT 40" 13" REMOVEABLE REMOVEABLE Ll 0 FRONT PANEL SIDE PANELS 13„A FRONT VIEW LEFF VIEW 1"NPT DRAIN CONNECTION Specifications: CMA-181GW USA (Metric) CMA-181GW USA (Metric) WATER CONSUMPTION FRAME DIMENSIONS PER RACK .75 GAL. (2.84 L) DEPTH 25" (63.5 CM) PER HOUR 18 GAL. 68.1 L WIDTH 24" (60.96 CM) OPERATING CYCLE HEIGHT 39"-40" (99-101.6 CM) WASH TIME—SEC 94 94 MAX CLEARANCE RINSE TIME—SEC 16 16 FOR DISHES 11-1/4° 28.6 CM DWELL TIME-SEC 10 10 WASH PUMP MOTOR 1 HP 1 HP TOTAL CYCLE TIME 2 MIN. 2 MIN. ELECTRICAL RATING 208 VOLTS 230 VOLTS OPERATING CAPACITY 1 PH-60 Hz 1 PH-60 Hz RACKS PER HOUR 30 30 TOTAL AMPS 33.0 AMPS 35.0 AMPS WASH TANK CAPACITY 2.5 GAL. 9.46 L BOOSTER HEATER KW 5.3 KW 6.5 KW PUMP CAPACITY 38 GPM 144 LPM WATER REQUIREMENTS THIS SYSTEM REQUIRES THREE POWER WIRES WHICH INCLUDES A CURRENT REQUIRED MINIMUM TEMP.' 110°F (43°C) CARRYING NEUTRAL.AN ADDITIONAL FOURTH WIRE MUST BE PROVIDED FOR RECOMMENDED TEMP.`` 140°F (60°C) MACHINE GROUND. WATER INLET 1/ (1.27 CM) SHIPPING WEIGHT DRAIN CONNECTION 1 (2.54 CM) APPROXIMATE 234# (106 KG) RINSE PRESSURE SET 20±5PSI 1.41 KG/CM1 CYCLE TEMPERATURES For machine having"Safe-T-Temp" WASH-°F 155°F-160°F (68.3°C/71°C) "For faster heat recovery RINSE-°F 180°F-195°F (82°C/90°C) Summary Specifications: CMA 181GW The CMA 181 GW undercounter dishwasher provides hot water(1800F)sanitizing through the use of a built-in booster heater. 180OF final rinse safety system ensures proper temperatures in the final rinse by holding wash cycle in run mode until 180°F rinse tem- perature is detected. The unit comes standard with upper and lower stainless steel wash and final rinse arms, digital LED temperature gauges and easy to operate controls.The CMA 181 GW is constructed entirely of stainless steel. Uses standard 19-3/4"X19-3/4"glassracks with a 12"door clearance. ® coos LISTED COMMERCIAL �'. DISHWASHER 864T G ROU P CMA Dishmachines 12700 Knott Street,Garden Grove,CA 92841.800-854-6417•714-898-8781 •Fax:714-895-2141 •www.cmadishmachines.com CMA reserves the right to modify specifications or discontinue models without prior notification. Printed in the U.S.A. ©2013 CMA,Inc. ICI Tap City Grille-6 Burner Range Sysco-Boston,LLC s Page:7-2 osie-, Krowne Metal - _ Model: 18-36-7� - - Item#: 8 - S TA DARD SERIES UNDEBAR ' ICE BINS MODEL: PROJECT: ITEM#: QTY: PRODUCT IMAGE STANDARD FEATURES o Interior -- 20 gauge stainless steel a Cold Plate Cast aluminum post mix plate with 7 circuits.Plate is sealed into y rry bottom.Each circuit is 5/,6"OD stainless steel tubing.Two full with remainder to be half circuits.Bump and swedge fittings on ends a Front Apron 22 gauge stainless steel clad over 20 gauge galvanized steel o Backsplash 22 gauge stainless steel o Back and Bottom 20 gauge galvanized steel a Legs 1 5/8"tubular 16 gauge galvanized steel with grey plastic bullet foot a Plumbing Cold Plate:1/2"IPS drain connection.4"tailpiece provided 18-24-7 SHOWN No Cold Plate:1"IPS drain connection AVAILABLE IN 1800 or 2100 SERIES OPTIONAL ACCESSORIES n C-19 2=L%j=LWLider(Soecifv Model) a C-21 Bottle Wells(6 pack) n C-32 Condiment Tray n C-34 Stainless Steel Perforated Bottom(24",No Cold Plate) o C-35 Stainless Steel Perforated Bottom(30"+,No Cold Plate) o C-36 Upgrade:Stainless Steel Legs e C-39 Right End Side Splash c C-40 Left End Side Splash c C-41 Partial Sliding Cover(Using Bottle Wells) n 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") n 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/KrowneMetal www.twitter.com/KrowneMetal Tap City Grille-6 Burner Range - - Sysco-Boston,LLC Page: 8-1 Krowne Metal Model: 18-36-7 Item#: 8 I STANDARD SERIES UN E BAR ICE BINS MODEL: PROJECT: ITEM#: QTY: 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 (Ibs.) O OO © OO O D ts.t2s 185' 18-24 2'-0" 12" 13'h" 12" 15"x 22" N/A 80 16" 55 . 18-30 2'-6" 12" 13'h" 15 15 x 28" N/A 97 16" 65 18-36 3'-0' 12' 13 /2" 18" 15"x 34' N/A 115 16' 69 18-24-7 2'-0" 12" 16'/2" 12" 15"x 22" 7 80 13" 105 18-30-7 2'-6" 12" 161/2" 15" 15"x 28" 7 97 13" 113 �te.s•--{ 18-36-7 3'-0' 12" 16'/z" 18" 15 x 34" 7 115 13" 115 - " _ - - - - 5 - - - 18-24DP 2'-0" 15" 16'/2" 12" 15 x 22" N/A 100 13" 62 ____ ____ ______ 18-30DP 2'-6" 15" 16 1/2" 15" 15 x 28" N/A 120 13" 69 18-36DP 3'-0" 15" 16 /z" 18" 15"x 34" N/A 138 13" 80 i a i c i i 18-24DP-7 2'-0" 15" 19'/2" 12" 15"x 22" 7 100 10" 132 --- --- ' to zs-5 T--n--r 18-30DP-7 2'-6" 15" 19 42" 15" 15"x 28" 7 120 10" 135 -nmminnmr 34' to --nr—r ao.5• 18-36DP-7 3'-0" 15" 19'/2" 18" 15"x 34" 7 138 10" 145 F77E MECHANICAL REQUIREMENTS:Cold Plate:1/2"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 a Numbers Depth Depth to Drain Dimensions Plate Capacity Size (Ibs.) Circuits (Ibs.) O © © OO O 21-24 2'-0" 12" 13'/2" 12" 15"x 22" N/A 80 16" 55 }p t5.t25 et 21-30 2'-6" 12" 131/2" 15" 15"x 28" N/A 97 16" 65 21-36 3'-0" 12" 13'/2" 18" 15"x 34" N/A 115 16 80 21-24-7 2'-0" 12" 16'/z" 12' 15"x 22' 7 80 13" 120 21-30-7 2'-6" 12" 16'/2" 15" 15"x 28" 7 97 13" 130 1---�—I �21•-1 21_367 _ 3'_0" 12" -__ 16 Vz" _ 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" 16'/2" 15" 15"x 28" N/A 120 13" 80 --- ---- ------ 21-36DP 3'-0" 15" 16'/2" 18" 15"x 34" N/A 138 13" 95 s i 34• c i 21-24DP-7 2'-0" 15" 19'/2" 12" 15"x 22" 7 100 10" 150 i--- ---�� 35. 29.5' r_-_-n--r 21-30DP-7 2'-6" 15" 19'/2" 15" 15"x 28" 7 120 10" 155 �rtmmtnnrtm 3to0. nr—r 21-36DP-7 3'-0" 15" 191/z" 18" 15"x34" 7 138 10" 160 e MECHANICAL REQUIREMENTS:Cold Plate:'/z"IPS drain connection No Cold Plate:1"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 • Toll Free:(800)631-0442 • Fax:(973)872-1129 No.4.2 sales@krowne.com • www.krowne.com • www.facebook.com/KrowneMetal • www.twifter.com/KrowneMetal Tap City Grille-6 Burner Range Sysco-Boston,LLC Page:8-2 John Boos Model:PBHS-W-1410-1-SSLR _ Item#: 10 I John BOOS "Hand Sinks" Pro-Bowl Sinks shoe 1W7 One Compartment Sinks x�•,4 r w/Stainless Steel Deep Drawn Bowls V .7 PBHS-W-1410-1 I 4 Q � 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. QM * 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 Tap City Grille-6 Burner Range Sysco-Boston,LLC Page:10-1 John Boos Model:PBHS-W-1410-1-SSLR - _ Item#: 10 DETAILED SPECIFICATIONS r--17" PBHS-F-1410 15" O 17" 1/4 TURNDOWN 81/2° 2 IN BACK r— o ANGLE SUPPORT g^ — IN BACK t 43" 0 PBHS-W-1410-1 ---yyy PBHS-W-1410 �17"� MOUNTING BRACKET �1J MOUNTING BRACKET f—16"--1 r-16 15" 15" 1/4 TURNDOWN IN BACK _1/4 TURNDOWN 4 �—{ I'�2" J 61/ IN BACK J �2" ANGLE '1' �r ANGLE IN BACK BACK t i SUPPORT �( IN BACK 1/4,. 1 131�4.. 1Y2" 1V2" �J 1 5 5 All dimensions are typical. Tolerance+/_.500". All units ship unassembled for reduced shipping cost, John John Boos & Co BOOS 315 South First-Effingham,IL 62401 Phone:217-347-7701-Fax:217-347-7705 since 1887 Email:sales@johnboos.com-Web-site:www.johnboos.com May 2002 John Boos is constantly engaged in a program of improving products and therefore reserves the right to change specification without prior notice Tap City Grille-6 Burner Range Sysco-Boston,LLC Page: 10-2 , Perlick Corporation y _ __ Model: DDS108 Item#: 13 PRODUCT CUTSHEETS ► Refrigerated Cabinets SELF-CONTAINED DIRECTDRAW l JOB AREA ITEM NO. I MODEL NO. -- E DDS36 Single Door Model DDS60 2-Door Model on DDS84 3-Door Model 3 DDS108 4-Door Model DDS84 shown NSF C V� uS 5Year were ryr MODEL NUMBERS 1. NUMBER OF DOORS 1 2 3 4 Length-in.(mm) 36"(914mm) W0(1524mm) 84"(2134mm) 108"(2743mm) EXTERIOR _!n _w _ __---___ ,CABINET Depth-in.(mm) 24.75"(629mm) 24.75"(629mm) 24.75"(629mm) 24.75"(629mm) DIMENSIONS -- -----• - - -- '--"-'-- Height-in.(mm) 35"(878mm) - 35"(878mm) 35'(878mm) 35"(878mm) Length-in.(mm) 20"(508mm) 44"(1118mm) 68"(1727mm) 92"(2337mm) INTERIOR .. .-...,._ CABINET Depth-in.(mm) 18.75"(476mm) 18.75"(476mm) 18.75'(476mm). 18.75'(476mm) DIMENSIONS - _r.,__- __�._w. __ __ _ ._ ._ Height-in.(mm) 28.5"(724mm) 28.5"(724mm) 28.5"(724mm) 28.5"(724mm) INTERNAL VOLUME Net.Cu.Ft(liters) 7.4(2101t) -16(4531t) 24.8(7021U 335(9491t) SHIPPING WEIGHT Lbs.(kg.) 227#(102kg) 340#(154kg) 490#(222kg) 671#(304kg) EleRrical Supply 120 VAC/60 Hz/1 Ph 120VAC/60Hz/1 Ph 120VAC/60 Hz/1 Ph 120VAC/60Hz/1Ph Running Load Amps 3.2 5.5 �- 6.3 6.3 .Electrical Connection Cord Connected Cord Connected Cord Connected Cord Connected ELECTRICAL Cord Plug Type NEMA 5-15 Y NEMA 5-15 y NEMA 5-15 �'- NEMA 5-15'.w SPECIFICATIONS Cord Length - -8' - 8' •y—� 8' 8' Defrost Initiation Automatic Automatic Automatic Automatic Defrost Type Off Cycle .Off Cycle Off Cycle Off Cycle Thermostat Digital Control Digital Control , Digital Control Digital Control Horsepower 1/5. ,=1/4 1/3 113 Refrigerant R134a R134a R134a R134a Refrigerant Charge 5 - 6.5 7.0 1., '7.0' - - 7.0. Factory Temperature Setting-Refrigerator 38(3.3) 38(3.3) 38(3.3) 38(3.3) REFRIGERATION SPECIFICATIONS Temperature Range-Refrigerator 33-40(0.5-4.5) 33-40(05-4S)- 33-40(0.5-45) 33-40(05-45) ...- Condensing Unit Location Left or Right Left or Right Left or Right ` Left or Right Expansion Device * ,Capillary Tube - Capillary Tube• Capillary Tube Capillary Tube Pull Out Condensing Jnit Yes Yes Yeses` Yes Front Vented. - Yes 1,Yes Yeses ~ - Yes — Floor Drain Included Yes Yes Yes Yes -PLUMBING - -- - - Evaporator Condensate Automatically Automatically' �Automatically - Automatically PERLICK CORPORATION 8300 West Good Hope Road,Milwaukee,WI 53223 (800)558-5592 perlick.com Tap City Grille-6 Burner Range W w R _ Sysco-Boston,LLC _ Page 13-1 F Perlick Corporation Model'.DDS108 ltem#:`13 t SELF-CONTAINED DIRECTDRAW 0 24' [610] DDS84 WITH TEE TOWERS 0 0 0 DDS36 48' 0 WITH DRAFT ARM [1219] 0 0 WITH DDS108 DRAFT ARMS 0 DDIS60 O WITH TEE TOWER' 13116' 20'[5081 DDS36 44'[1118j DDS60 [21] 68'[1727]DDS84 [[0263 318' 92'[2337]DDS108 24, ] 1118' 24'[610]DDS84 [610] 61/4° 1 [29] 48'[12201 DDS108 [160] 15718' - ------- Tr-- ----------------------------- [403])--------- 43/4' BACK LINER 18 3/4'[476] [120] I I •__ DOOR SILL DRAIN a [78] DOORSILL L ACCESS5i �( 21 POWER CORD EXIT [531 RECESSED 1 1/8'[291,\ 23• 6 [5B4] BACK VIEW [152] R233/8'�` [593] 12 3/4'[325] 24314 DRAFT ARM OR - [629] _ TEE TOWER 1 13/16 7 ' [46] -------------- OI 20 3/4' , 317/8' [527] 349/16' • [809] 31, [878] DRAIN [788]----- EXIT ------ EXIT - DOOR OPENING 411/16' 233/4' 36'[914]DDS36 197/8'[[504]X 7/8' 1 1/i6' [603] 60'115241 DDS60 281/8•[714] [22] �[223/4" [26] 84'[2134]DDS 84 108'[2743]DDS 108 [578] 95180 REV A DAS 6/10/13 Form No. 95171 Rev.06.11.2013 PERLICK CORPORATION 8300 W.Good Hope Rd., Milwaukee,WI 53223 (800)558-5592 • perlick.com Tap City Grille-6 Bumer Range Sysco-Boston,LLC Page- 13-2 I r,•< N, No. 77- > Fee/ao THE COMMONWEALTH OF M SS C USETTS A A H Entered in computer: s PUBLIC HEALTH DIVISION - TOWN OF BARNSTABLE, MASSACHUSETTS Tppftcatiou for Migool *pgtem Construction Permit Application for a Permit to Construct( )Repair( )Upgrade( )Abandon( ) ❑Complete System ❑Individual Components Location Address or Lot No.DD�p p f jcz{' l3 i S I rO Owner's Name,Address and Tel.No. 'O Assessor's Map/Parcel 6 J+ oS - D Installer's Name,Adds&alj 16AFICO Designer's Name,Address and Tel.No. 350 Main Street - W. Yarmouth, Type of Building: Dwelling No.of Bedrooms d / Lot Size sq.ft. Garbage Grinder( ) Other Type of Building_2-e5 fol4rtt' No.of Persons Showers( ) Cafeteria( ) Other Fixtures Design Flow Jr0 .S24f5 AS a allons per day. Calculated daily flow 47 5-0 gallons. Plan Date Nu ber of sheets Revision Date Title Size of Septic Tank Type of S.A.S. Description of Soil Nature of Repairs or Alterations(Answer when applicable) _1r154,411 /DOD G,Q(, ("ITr-g- ce ( _ Date last inspected: Agreement: The undersigned agrees to ensure the construction and maintenance of the afore described on-site sewage disposal system in accordance with the provisions of Title 5 of the Environmental Code and not to place the system in operation until a Certifi- cate of Compliance has been issued by this Boaroyf e lth. Signed Date Application Approved by Date 6"24�? Application Disapproved for the following reasons _—PermitNo� Date Issued ---------------- ------- I No. — Feer THE COMMONWEALTH OF MASSACHUSETTS Entered in computer: Zlx' r Yes PUBLIC HEALTH DIVISION - TOWN OF B.ARNSTABLES MASSACHUSETTS . q 3pph ation for Mig0oar 6p!tem Con.5truction Vermit Application for a Permit to Construct( )Repair( )Upgrade( )Abandon( ) ❑Complete System El Individual Components V Location Address or Lot Nopp�� Owner's Name,Address and Tel.No. Assessor's Map/Parcel �vG JA AC4 Installer's Name,AddressJ*gkeB'l(.;a',C I Designer's Name,Address and Tel.No. ' l ` 350 Main Stretit 1 W.Yarmouth MA 0, 6 l Type of Building: Dwelling No.of Bedrooms d / Lot Size sq.ft. Garbage Grinder Other Type of Building F,,14 tit No. of Persons Showers( ) Cafeteria( ) Other Fixtures Design Flow g � gallons per day. Calculated daily flow G7 5 O gallons. Plan Date Nu er of sheets Revision Date Title Size of Septic Tank Type of S.A.S. '�0e f Description of Soil ,Nature of Rep6rs r'Alterations(Answer when applicable) I ti r R It - D Date last inspected: ` Agreement: The undersigned agrees fo ensure the construction and`maintenance of the afote described on-site sewage disposal system in accordance with the provisions of Title 5 of the Environmental Code and not to place the system in operation until a Certifi- - cate of Compliance has been issued by this Board of lh. Signed Date ( -3 Application Approved by 4. _ Date 6 " 2-g Appl cation Disapproved for the following reasons Permit-No. f 'may Date Issued r ———————= ,— THE COMMONWEALTH OF MASSACHUSETTS -BARNSTABLE, MASSACHUSETTS 36 �— b�� vU ctCertificate of Compliance THIS IS TO CERTIFY, that the On-site Sewage Disposal System Constructed( )Repaired ( ✓j.Upgraded( ) Abandoned( )by at C' t i2 P o r has been constructed in accordance with the provisions of Title 5 and the for Disposal System Construction Permit No. `j- Z.7 dated {�Z -Y Installer Designer t The issuance of this pe jet shall not be construed as a guarantee that the syste w-ill-function as designe' Date ! r C Inspector0 t a No. � 2 � ----------------------------Fee / THE COMMONWEALTH OF MASSACHUSETTS PUBLIC HEALTH DIVISION - BARNSTABLE, MASSACHUSETTS 3a$ -p li.gpool *proem Con5truction permit Permission is hereby granted to Construct( )Repair( Upgrade( )Abandon( \) System located at � _/y�ry; 7 5le and as described in the above Application for Disposal System.Construction Permit.The applicant recognizes his/her duty to comply with Title 5 and the following local provisions or special conditions. Provided: Construction must becompleted within three years of the date of this DeMt. Date:_ fr, 2-- / Approved by TOWN OF BARNSTABLE LOCATION A1 ,,/ SEWAGE # Q 3oZ3 VILLAGE_ � ff/i� ASSESSOR'S MAP & LOT �© INSTALLER'S NAME&PHONE NO. SEPTIC TANK CAPACITY o� LEACHING FACILITY: (hype) _ (size) NO. OF BEDROOMS BUILDER OR OWNS a _ PERMITDATE: COMPLIANCE DATE: _: Separation Distance Between the: , Maximum Adjusted Groundwater Table to the Bottom of Leaching Facility - Feet I Private Water Supply Well and.Leaching Facility (If any wells exist on site or within ZOO feet of leaching facility) Edge of Wetland and Leaching Facility(ff any wetlands exist Feet within 300 feet of leaching facility) - Feet Furnished by j j �n4 CC TOWN OF BARNSTABLE LOCATION A o S SEWAGE # Q 3vZ 3 VILLAGE Z) !/�1.11 V. ASSESSOR'S MAP &LOT 0 o ' INSTALLER'S NAME&PHONE NO. SEPTIC TANK CAPACITY i�ad S.4 LEACHING FACILITY: (type) Se p C (size) " NO.OF BEDROOMS „. BUILDER OR'OWNER a PERMTTDATE: COMPLIANCE DATE: : Separation Distance BetweenAhe: - 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 d 6V� 1 1. IVIt"' ag j 'OR TH STREET - (4o F7, WISE I EXISTING OFFICE BUILDING - VACANT FicfF�i � (rlavlr- Fi �rZA(J �� cS 7-1) L L - PROPOSED EXPANSION OF FAZIO S TRATTORIA yr , ; PROJECT DATA: ❑ �AT��= LOCATION: 586-586A MAIN STREET HYANNIS %54 LEGAL DESCRIPTION : LOT 3 AS SHOWN ON PLAN OF LAND IN Z BARNSTABLE PLAN BOOK 98 T� ir�� '� 4'F I -- ' Mom, w1, T� ASSESSORS MAP/PARCEL NO.: R 308 068 FIw N OWNERS OF PROPERTY: MERRILL S. COHEN, MADELINE COHEN M AND EDWARD S. COHEN I I 4000 NORTHEAST 170TH ST. NORTH MIAMI, FL 33160 APPLICANT/TENANT: THOMAS E. FAZIO 1.52 ACRES 32 CARRIE LEE'S WAY MUNICIPAL PARKING LOT CENTERVILLE, MA 02632 '� TOWN OF BARNSTABLE 77]-7445 To - ZONING: B (BUSINESS) USE GROUP CLASSIFICATION: A - 3 (ASSEMBLY) TOTAL LOT AREA = 10,029 s.f. ± TOTAL BUILDING FOOTPRINT = 3,955.5 s.f. (EXIST. TO REMAIN) Ll FLOOR AREA OF USE = 1,655 s.f. I I _ SEATING CAPACITY: EXISTING RESTAURANT (586 MAIN ST.) = 46 OCCUPANTSi - - - s` PROPOSED EXPANSION (586A MAIN ST.) = 44 OCCUPANTS TOTAL SEATING ALLOWABLE = 90 OCCUPANTS PARKING REQUIREMENTS: JINYL^ TI1,ro C (te 1A I rJ Ll PARKING REQUIRED FOR ADDITIONAL SEATING (586A) E19 44 SEATS _ 3 SEATS PER SPACE = 15 NEW SPACES REQ'D PN`a�Y v�PLI. - �� 42 4-0'' ADD 1 SPACE FOR NEW EMPLOYEES = 1 LESS 5 SPACES GRANDFATHERED UNDER � T� PREVIOUS RETAIL USE = -5 _ TOTAL ADDITIONAL SPACES REQ'D = 11 SPACES - --_ TOTAL NEW SPACES PROVIDED = 0 -� - L❑ 1_ �❑ II u1 ❑ - - 1 NOTE: CURRENT RESTRIPING OF THE ADJACENT (� MUNICIPAL PARKING LOT WILL YIELD APPROXIMATELY - I N 160 TOTAL PARKING SPACES INCLUDING REQUIRED _ ❑ I N HANDICAP PARKING SPACES. ❑ �❑ TOWN' Oh BARNSTABLE — -� � COMFORT STATION , 1---�--J I I 1 -- ❑❑ Lj Ll El LOT 3 m -- � — — = 3 (10,029 s.f.±� 5 50 Seats s` I tiY . rw of IN � C s �_`� ❑ 'vI�HT ��: � .I ,�:� N I � _ 40 Seats 1 EXISTING RESTAURANT AT 586 MAIN STREET LL=l TO EXPAND INTO ADJACENT UNIT AT 586A MAIN ST. 586A $86 (SEE FLOOR PLAN) �F Ems. � ❑ -71 n x MAIN STREET + 1 t rS I � N SITE PLAN FLOOR PLAN/SEATING LAYOUT �? SCALE: Y = 40'- 0" SCALE: 1/4" = F-0" NOTE: INFORMATION PROVIDED ON THIS PLAN WAS TAKEN FROM PROPOSED EXPANSION OF FAZIO'S TRATTORIA A SUBDIVISION OF LAND SHOWN ON PLAN 8094A 1 586 - 586A MAIN STREET HYANNIS FILED WITH THE REGISTRY DISTRICT OF BARNSTABLE COUNTY DATED 5-81521 BY LESLIE F. ROGERS, ENGINEER. ��. RICHARD FENUCCIO ARCHITECTS ❑ P.O. BOX ONE 3217 MAIN ST BARNSTABLE, MA 508-362-8382 ❑ �6dL moa b • For Office Use Only: Initials: Town of Barnstable Date Paid BAMSTABIE. : Inspectional Services MAM ' 1639. `� Public Health Division Check# Thomas McKean, Director g 200 Main Street, Hyannis,MA 02601 Office: 508-862-4644 Fax: 508-790-6304 APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE 10?- 9 0I NEW OWNERSHIP RENEWAL NAME OF FOOD ESTABLISHMENT: ADDRESS OF FOOD ESTABLISHMENT: `1� ��CG I n SL cw m e] MA ®a lb o l V MAILING ADDRESS(IF DIFFERENT FROM ABOVE): E-MAIL ADDRESS: tH fo O l [l f 1n TELEPHONE NUMBER OF FOOD ESTABLISHMENT: .) V 7- TOTAL NUMBER OF BATHROOMS: WELL WATER:YES NO ... (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: SEASONAL: DATES OF OPERATION: / / TO NUMBER OF SEATS: INSIDE: 0_ OUTSIDE: 0 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? j 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:Wpplication FonnsTOODAPP 2020.doc I_ `� �-ri rt=+irzN ::f_... � �`,7�'"�1^P""^•lw� r��'.+�s`t t��a:�`-,it w Y:irk�p S':+v�s�s_1_`I�ria�:�`Z''�,,11i"zrl�'��:�p^r*-�d' f.',�"' �` ::EE 1 Fd� d"�. �y� i`�3 r4, f ft �r C.FO 1 A W c` ) {,.#* .r r` ;S[. r � s,. �$}P� � S 1a k�Y r::� •"i' �', 3 7 t4:`t{5r '1• f auJ �'.r" t :sf�`1 y'f t ��}!t 4y.*n ram, ,.f d � t,}.'�:r ,l Yyti i�k:,�•f ,5 F.�Fy-`1� 2`kt-r�r� v t 'x� �i=...,[f:"i'�.��t'" ..st3,"_, a t'.'.?Ti ra-e;�E.S'r`'� #:S S,i;'7 ' •'° SAa..> 'S..� y Yl..tfl .� f S_ys.",f',7` E '�f�tYC''sa1.A ,.+,4 3� �'�,�'r i .Yr,4 +1 ,}�* r..,x �` ~ 4i.T � Jx �t iai#-.i W#wrnh{�;''L4jFi 'Kx;, - ';.t,'> {j6 � �t �.� t e •s a as y�. r o� as 7 T`}�� :r»»vJ� � a �iD-' � +¢• s `YAP. £�-.^ 'c'$ �V.'�.y 1X.k.. a t is i, a ca 4p '`.S.J "fh f T 2 v�., a[ vrr'K t h St Z ;tj..XYa G .j..{,,.y+. gt� "s �! �'.a ..r y. ♦i{'f,.•� t -sst� t.�j-�i.'' c ,} ..i. �i rl".A'a+h�7. 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V } = • Main St. Hyannis Retrieved from Board of Health 4/8/92 E r: � J Y f trSr t tir }!r� L_IIr — --.. --- 3°:��ob lb f2h'IPIN. .y$••AYM1 t S�l IGE LGUMER ._�F,w�,r�o r�:•eric.E,� _I E�fE��EIJ �ilvBprv<O— A.Ni%r t� I iPJYl IA,To LIE ._.I rH�nsY 'rJALI- - TJ L�of u E F-1-1 pql C J=w a o., W. 50 Seats 1 k 1 j i 40 Seats (44,cMI�,T..AVbwe✓) - �: -r oat.N..« c�F•, rM1:L Y W FLOOR PLAN/SEATING LAYOUT SCALE: 1/4"= 1'-0" PROPOSED EXPANSION OF FAZIO'S TIM 586-586A MAIN STREET HYANNIS 111CHARD FENUCCIO ARCI ITE-Cl 1'.0. I30X ONF 3317 MAIN S'1 L I I N a � �m I c 1 I 1- i' 1.52 ACRES MUNICIPAL PARKING LOT TOWN OF BARNSTABLE i I . I 1 3 I I 8� r_ la 1 �4 � 1 -�N IN TOWN OF BARNSTABLE --- COMFORT STATION I I 1 " �ll 9.47 14 LOT 3 u� F _p3 4q (10,029 S.f.±) o Fr a u\I 3 Z �"r-M>Ev Are�j lj.t IQ SIN .tk. 6 a.rt-FLii',E Z 1 1 i EXISTING I TO EXPANI (SEE FLOO (e1.78 '4ta 710.el MAIN STREET SITE PLAN DiveEig�- �i x Extr v4AMW FOSE16$- �iaT'H �N1Ployra� _ BATH VMFL . 8wrtt I�ANh� �A►TP,,�ss AQ�� PILE P Pry A f j c � Fql C kC TC#EW L(N8 0 c 0 �0 C a c $ 0 Q 4 .2 Z c � 0 , O 0 VJ c G O C ) 0000 70 > 2. 0 4] ? 0 C v 0 c I 0 c IL 4 ' f W LC- C,