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HomeMy WebLinkAboutTASTY CRAB SEAFOOD/BAR - CLOSED FOOD Tasty Crab,seafood/Bar M _615 Main St-##13,HYA*46 Imo_ Town of Barnstable BOARD OF HEALTH $ John T. Norman Board of Health Donald A.Gaudagnoli,M.D. DAWNSTAU€. F.P.(Thomas)Lee MA'S $ Daniel Luczkow,M.D.,Alt. 200 Main Street, Hyannis, MA 02601 Phone: (508) 862-4644 Fax: (508)790-6304 www.townofbarnstable.us Permit to Operate a Food Establishment In accordance with regulations promulgated under authority of 105 CMR 590.000 M.G.L. Chapter 94 Sections 305A, 305B, 146, 189 and 189A; Chapter 111, Sections 5 and 127A, a permit is hereby granted to: Permit No: 641 Issue Date: 01/01/2022 DBA: TASTY CRAB SEAFOOD AND BAR OWNER: TASTY CRAB SEAFOOD INC Location of Establishment: 615 MAIN STREET- UNIT 13 HYANNIS, MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 124 OutdoorSeating: 16 Total Seating: 140 FEES FOOD SERVICE ESTABLISHMENT: $300.00 YEAR. 2022 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2022 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: - - --- MOBILE- FOOD: MOBILE-ICE CREAM: Q� FROZEN DESSERT: Thomas A. McKean, IRS, CHO, Health Agent FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: APPROVED 11/23/2021 -Variance for Dumpster location to be allowed under the stairwell of the upstairs living area with Fire Dept. approval and operate with consideration to the neighbors. For Office Ilse Only: Initials: Town of Barnstable6w,6q t 2 Inspectional Services 1639w Public Health Division C�IS� soa i Thomas McKean,Director 200 Main Street,Hyannis,NLA 02601 O�vCJ lam/ Office: 508-862-4644 Fax: 508-790-6304 APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE_i ;� c Z NEW OWNERSHIP X RENEWAL Tasty Crab Seafood and Bar NAME OF FOOD ESTABLISHMENT: ADDRESS OF FOOD ESTABLISHMENT: 615 Main St. , Suite 13 & 14, Hyannis, MA 02601 MAILING ADDRESS(IF DIFFERENT FROM ABOVE): E-MAIL ADDRESS: ronggao86@yahoo.com TELEPHONE NUMBER OF FOOD ESTABLISHMENT: (917 )2 8 5 . 5976 TOTAL NUMBER OF BATHROOMS: 4 WELL WATER:YES_NO X ...(ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: X SEASONAL: DATES OF OPERATION: l I TO I 1 NUMBER OF SEATS:INSIDE: 12 4 OUTSIDE: 16 TOTAL: 14 0 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? Yes IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S)? No TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW) FOOD SERVICE �RETAIL FOOD-ONLY required for TCS foods(foods requiring refrigeration/freezer) BED&BREAKFAST _CONTINENTAL BREAKFAST _COTTAGE FOOD INDUSTRY(formerly residential kitchen) _MOBILE.FOOD _FROZEN DAIRY DESSERT MACHINES...(MONTHLY LAB ANALYSIS REQUIRED) _CATERING...(CATERING NOTICE REQUIRED BEFORE EVENT(SEE PAGE#2) ***SEASONAL.MOBILE&NEW FOOD ONLY*** REQUIRED TO CALL HEALTH DIV.FOR INSPECTION PRIOR TO PERMIT BEING ISSUED PLEASE CALL 508-8624644 Q:;Application FomisTOODAPP 2020.doc I OWNER INFORMATION: FULL NAMEOFAPPLICANT Rang Gao,smajo�resident — Tasty Crab Seafood, Inc. SOLE OWNER: YES/NO D.O.B 6-21-1986 OWNERPHONE# 917-285-5976 ADDRESS 27 Nancy Road, Milton, MA 02186 CORPORATE OWNER: Tasty Crab Seafood, Inc. CORPORATE ADDRESS: 27 Nancy Road, Milton, MA 02186 PERSON IN CHARGE OF DAILY OPERATIONS: Rong Gao List(2)Certified Food Protection Managers AND at least(1)Allergen Awareness Certified Staff All FOOD ESTABLISHMENTS must have I 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 Allereen Awareness Expiration Date 1 Rong Gao 10 /05 / 2023 I Rong Gao 10/11 j2023 2 Ying Lin 10 P5 ?023 Ying Lin 10. 16 2023 `? 8 i 3 / 2021 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 httv:!/weRw,.toy+nofl)arustable.uelhealthdivision apt)lications acts. 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.31"each calendar year. IT(S YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATION(S)AND.RF.,QUIRED FEES BY DEC lst. Q:Application FonnsTOODAPP RF,V3-2019.dec " M 9 . n f • • ACA c STE, 1: WHAT'S YOUR CAT.,CH1' King Crab tb,9 A I - Lo bs " r Ta i l , Sn©w Crab scallops Shrimp (Head On), s mphri (Head Off) Crawfish M u,s:she 1.5 STEP�2: CHOOSE Y�OURSlaUCE . �Y�Ca�u:n q Garlic Buttery . : ®r ,. Lemon Peptpe r House Spec°ial S EP 3.;5PICY' LEVE,' s � • • 00 ate' Medium x , H®t g `� • • • s — a E'xtr�a Hot � � • • • • • 1" ' ,, Town of Barnstable a 'n Authority * Llcensl g SAFO rABIX, ' 367 Main Street, Hyannis, MA 02601 HAS& www.town.barnstable.ma.us «��d e a '4p a Telephone: 508-862-4674 Fax: 508-778-2412 e =, Publ 'o. c Meeti ng The Barnstable Licensinp Authority will hold a Public Meeting on Monday September 13, 2021 at 9:30 a.m. in the Town Hall 2" Floor Hearing Room, 367 Main Street, Hyannis, MA. Meeting Agenda Public Comment New License 1. New One Day Entertainment Application by Lucy Loomis on behalf of Sturgis Library for a One Day Entertainment license to be held on the front lawn of Sturgis Library, 3090 Main Street, Barnstable on September 24, 2021 from 4PMto6PM. Public Hearings 1. New Annual All Alcohol Common Victualer, Live and Non-Live Entertainment Licenses Application Bread & Roses Bookshop and Cafe, Inc. dba Bread & Roses, 302 Main Street, Hyannis for the new Annual All Alcohol Common Victualer, Live Entertainment and Non-Live Entertainment Licenses. Hours of Operation: 6:30AM to 5:30PM; live entertainment to include performers and pieces and non-live entertainment to include recorded music and TVs 02. New Annual All Alcohol Common Victualer Non-Live Entertainment Licenses Application by Tasty Crab Seafood, Inc., d/b/a, Tasty Crab Seafood & Bar, 615 Main Street, Suites 13 & 14, Hyannis for the new Annual All Alcohol Common Victualer, and Non-Live Entertainment Licenses from Seaside Pub on Main, LLC, d/b/a, Seaside Pub on Main, 615 Main Street, Suites 13 & 14, Hyannis. I 3. Transfer Annual Wine& Malt Innholder, Non-Live Entertainment Licenses Application has been filed by 867 Hyannis Operating, LLC. d/b/a, Fairfield Inn and Suites Hyannis, 867 lyannough Road, Hyannis for the transfer of an Annual Innholder Wine & Malt, and Non-Live Entertainment Licenses from K Hyannis Hospitality LLC, d/b/a, Fairfield Inn and Suites Hyannis, 867 lyannough Road, Hyannis. **CONTINUED FROM AUGUST 16, 2021** 4. New Annual Lodging House License Application by Adnon Anwer d/b/a Yarmouth Road Lodging House, 34 Yarmouth Road, Hyannis. "CONTINUED FROM AUGUST 16, 2021** 5. New Annual Lodging House License Application by PJL Realty, LLC, Walber Araujo mgr d/b/a PJL Realty, 18 Quaker Road, { Hyannis. *"CONTINUED FROM AUGUST 16, 2021** i x Consent Agenda 1. Renewal Auctioneer License Luiz Gonzaga dba Luiz Gonzaga Auctioneer,Real Estate, Business Auctions, Estates, done on site 2. Special One-Day Licenses a, Best Buddies International c/o Promoter Line, Inc., Eunice Kennedy Shriver Ocean Park, Craigville Beach Road, Centerville; Best Buddies Challenge Hyannisport, Clambake to include alcohol and amplified music with live performers; 3pm to 6pm, October 2, 2021 b. Osterville Village Library, 43 Wianno Avenue, Osterville. Summer Concert Series; one additional event with entertainment only, July 19, 2021 c. Cape Arts & Entertainment, Barnstable Performing Arts Center, 744 West Main Street, Hyannis, for twenty(20)events to include amplified music by live performers: 1) Victorious Return!, 7:30pm to 9:30pm, September 11, 2021 2) Victorious Return!, 3pm to 5pm, September 12, 2021 3) Grease!, 3pm to 9:30pm, October 16, 2021 4) Greasel, 3pm to 5pm, October 17, 2021 5) Mayflower&Beyond, 7.30pm to 9:30pm, November 13, 2021 6) Mayflower&Beyond, 3pm to 5pm, November 14, 2021 7) Mayflower&Beyond, 4pm to 10pm, December 3, 2021 8) Holiday on the Cape, 3pm to 9:30pm, December 4, 2021 9) Holiday on the Cape, 1 pm to 7pm, December 5, 2021 10) New Year's Party, 3pm to 5pm, January 1, 2022 11) Passport to Ireland, 7:30pm to 9:30pm, January 29, 2022 12) Passport to Ireland, 3pm to 5pm, January 20, 2022 13) Kings of Soul and Swing, 3pm to 9:30pm, February 26, 2022 14) Kings of Soul and Swing, 3pm to 5pm, February 27, 2022 15) Happy Anniversary Cape Symphony!, 7.30pm to 9:30pm,April 2, 2022 16) Happy Anniversary Cape Symphony!, 3pm to 5pm,April 3, 2022 17) Classical Mystery Tour, 3pm to 9:30pm, April 23, 2022 18) Classical Mystery Tour, 3pm to 5pm,April 24, 2022 19) Ode to Joy, 7.30pm to 9:30pm, May 14, 2022 20) Ode to Joy, 3pm to 5pm, May 15, 2022 Board Discussion 1. Seasonal Population Process Approval of Minutes 1. August 16, 2021 Licensing Updates 1. Licensing Authority 2. Licensing Department a. Simmons Homestead Lodging House, 288 Scudder Avenue, Hyannis b. Licensing Renewals 3. Police Department 4. Hyannis Main Street barrier removal update Matters Not Reasonably Anticipated by the Chair The list of matters,are those reasonably anticipated by the president/chair,which may be discussed at the meeting. Not all Items listed may in fact be discussed and other items not listed may in fact be discussed and other items not listed may also be brought up for discussion to the extent permitted by law. It is possible that If it so votes,the sub-committee may go into executive session.For your information the section of the M.G.I.that pertains to postings of meetings is as follows:Except in an emergency.In addition to any notice otherwise required by law,a public body shall post notice of every meeting at least 46 hours prior to such meeting,excluding Saturdays,Sundays and legal holidays. In an emergency,a public body shall post notice as soon as reasonably possible prior to such meeting. Notice shall be printed in a legible,easily understandable format and shall contain: the date,time and place of such meeting and a listing of topics that the chair reasonably anticipates will be discussed at the meeting. Meetings of a local public body, notice shall be filed with the municipal clerk,and posted in a manner conspicuously vlsib€e to the public at all hours. 2 ti Town of Barnstable 1was4l Cf*lp Board of Health " '"RN,L 200 Main Street, Hyannis MA 02601 1639. John T.Norman,Chair Office:508-862-4644 Donald A.Guadagnoli,M.D. FAX: 508-790-6304 F.P.(Thomas)Lee,P.E. Daniel Luczkow,M.D,Alternate BOARD OF HEALTH MEETING MINUTES Tuesday, November 23, 2021 3:00 PM James H. Crocker Jr. Hearing Room, Town Hall 367 Main Street, 2nd Floor, Hyannis, MA A regularly scheduled and duly posted meeting of the Barnstable Board of Health was held on Tuesday,November 23,.2021. The meeting was called to order at 3:00 pm by John Norman,Chair. Also in attendance were Board Members Donald Guadagnoli,M.D.and Daniel Luczkow. Thomas McKean,Director of Public Health,and Sharon Crocker,Administrative Assistant,were also present. Board member Thomas Lee was not able to attend. I. Innovative/Alternative (I/A) —Septic (NitROE): Joseph Henderson and Mark Nelson, Horsley Witten Group, representing two owners, requesting use of NitROE innovative alternative (I/A) septic system with no variances: 1. Ronald Palma & Juanita Sweet, owners—251 Lakeside Drive, Marstons Mills, Map/Parcel 102-166, 0.17 acre parcel, requesting installation of I/A system. Mark Nelson presented 3 bedroom plan with no increase in flow and no variances. He stated the owner informed him the basement is unfinished and unheated. Mr. McKean said the staff reviewed and had no objections. Upon a motion duly made by Dr. Guadagnoli, seconded by Dr. Luczkow, the Board voted to Grant the use of the I/A septic system as presented, with no conditions. (Unanimously, voted in favor.) 2. Jessalyn Blondin, owner— 317 Lakeside Drive, Marstons Mills, Map/Parcel 102-145, 0.24 acre parcel, requesting installation of I/A system. Mark Nelson presented 2 bedroom plan with no increase in flow and no variances. Mr. McKean said the staff reviewed and had no objections. Upon a motion duly made by Dr. Luczkow, seconded by Dr. Guadagnoli, the Board voted to grant the use of the I/A septic system as presented, with no conditions. (Unanimously, voted in favor.) II. Innovative/Alternative (I/A) — Laver Cake/Wood Chips: Mark Nelson, Horsley Witten Group, representing Joanne Desrosiers, owner—43 Barberry Road, Marstons Mills, Map/Parcel 102-148, 0.22 acre parcel, propose layer cake (wood chip) system, replacing of failed septic system components. Page 1 of 3 BOH 11/23/2021 Mark Nelson stated the septic system is in failure. He proposed to use the "layer cake/wood chip" system along with new components for a standard septic system. This would be an individual pilot approval and will require MA Department of Environmental Protection (DEP) approval after the Board of Health agrees. The engineered plan will be finalized to clearly show the lines to the components. Mark Nelson said the MA Test Center will be doing monitoring and overseeing of the installation. They'll be able to obtain valuable data over the next few years. He also explained that they will not activate the I/A component until MA DEP approves it so it will Have a line run from the tank to the standard soil absorption system while awaiting approval, then it will run from tank to wood chip leaching to a D-box and then to a standard leaching. system. No additional variances are required. Mr. Nelson said it generally takes about 30 days for the State's approval to be processed. Mr. McKean said the staff understood the plan to be the draft and commented that the standard information of system calculations, output, and clean lines on plan for utilities, etc. should be on the final. Upon a motion duly made by Dr. Guadagnoli, seconded by Dr. Luczkow, the Board voted to approve the system presented with the approval from MA DEP. The system may operate as a standard septic system, in accordance with the plan, until they receive the MA DEP approval. (Unanimously, voted in favor.) III. Septic Deadline Extension: Moved to January Diana Parker, owner—595 Mariner Circle, Cotuit, Map/Parcel 024-084, requesting a 25, 2022 meeting deadline extension to repair septic system until June 2022. IV. Sewer Connection (Continued from September 28, 2021): William Swift, owner— 32 Bow Lane, Barnstable, Map/Parcel 299-049-001, 86,472 square feet parcel, requesting permission to install a septic system, requesting permission not to connect to town sewer due to difficulty connecting with natural obstacles. No one was present. Health Division will contact Mr. Swift and let him know this item will be continued to the January 25, 2022 meeting and if the Board does not hear from him at that time, it will be voted on. Upon a motion duly made by Dr. Guadagnoli, seconded by Dr. Luczkow, the Board voted to continue the item to the January 25, 2022 Board of Health meeting. (Unanimously, voted in favor.) V. Septic Installer(New): Josh Souza, Forestdale, MA Mr. Souza was not present. Ms. Crocker stated Mr. Souza passed his septic installers exam and his references were contacted and were fine. Page 2 of 3 BOH 11/23/2021 Upon a motion duly made by Dr. Luczkow, seconded by Dr. Guadagnoli, the Board voted to approve Josh Souza as a septic installer. VI. Variance— Food: Rong Gao, owner of Tasty Crab Seafood and Bar—615 Main Street, Unit# 14, Hyannis, Map/Parcel 308-120-OON, requesting a variance for dumpster location. Rong Gao, owner, stated he is looking to use the dumpster location in the same spot as prior tenant, which is under the stairwell to upstairs living area. Mr. McKean stated the health inspector's concerns upon review were: 1) the menu is all seafood/crab and the odor will become very strong very quickly. They recommend having the trash removal company empty more frequently than usual. Mr. McKean also instructed the owner to contact the Fire Department to make sure they approve of the location. Mr. Norman said to make sure the trash company supplies the owner will a dumpster with a heavy cover to make sure if anything is tossed inside it in error, it will smolder out rather than become an open flame. The dumpster's cover should also be kept closed. Upon a motion duly made and seconded, the Board voted to grant the variance for the dumpster location with the condition that they get the approval of the Fire Department, and .operate with consideration of neighbors in handling the dumpster. (Unanimously, voted in favor.) VII. Innovative/Alternative Septic System Monitoring — Status: Audrey and Miguel Gomes, owners —42 Tonela Lane, Barnstable, Map/Parcel 336-066, a contract is being signed with All Cape Services, Winston Steadman, by Thanksgiving. Ms. Crocker said Mr. Gomes contact her stating he has signed the contract and she will be receiving a copy from Mr. Steadman. Vill. Minutes: Moved to January October 26, 2021. 25, 2022 meeting Voted to Adjourn — 3:35pm Page 3 of 3 BOH 11/23/2021 I 84 State Street Boston,MA 02109 Cool SASSOON CY ROT LAW LLC TEL 617,720.0099 FAX 617.720.0366 URL srassooncyrrrrot.corn ' kwon�@sassaoncymrot.com Ext. 162 September 7, 2021 Town of Barnstable Public Health Division 200 Main Street Hyannis, MA 02601 RE:Tasty Crab Seafood, Inc. dba Tasty Crab Seafood and Bar 615 Main Street, Suite 13 & 14, Hyannis, MA 02601 To Whom It May Concern, Please note that the undersigned represents Tasty Crab Seafood, Inc. Attached please find the application for permit to operate a food establishment with copies of food protection manager training certificates and food allergen awareness training certificate. My client will mail the application fee separately. Please feel free to email or call me for any questions you may have. Thank you in advance for your assistance in the matter. eaa�-y-tr g ong, Esq. I SITE PLAN REVIEW STAFF MEETING Scheduled for 2:00 —4:00 July 06, 2021 Planning & Development Department Via Zoom, details below INFORMAL AGENDA SPR 050-21 Verizon (Chuck Bruttomesso) 215 Old Falmouth Rd., Marstons Mills Map/Parcel: 100/071 Zoning: RF/GP Proposal: Verizon is planning on changing out their antenna from 12 to 15. These antennas have a centerline of 140' above the ground. ****Updated approval from the Cape Cod Commission**** T:10-SITE PLAN REVIEM215 Old Falmouth Rd., Marstons Mills SPR 058-21 QQ Therapeutic Hypnosis 195 Ridgewood Ave, Unit D, Hyannis Map/Parcel: 328/073 Zoning: HG1WP Proposal: To provide hypnosis therapy to enhance personal well-being. Operating hours will be seven days per week from 9 AM to 9 PM. There will be 2 employees. T:10-SITE PLAN REVIEW1195 Ridgewood Ave., Unit D Hyannis SPR 059-21 Tasty Crab Seafood and Bar (Attorney Ka-yung Wong) 615 Main Street, Unit 14, Hyannis C Map/Parcel: 308/120/OON Zoning: HVB/AP, HHDC Proposal: New restaurant in an existing restaurant location; minor renovations. Indoor and outdoor seating proposed. T:10-SITE PLAN REVIEWX615 Main Street, Hyannis Join Zoom Meeting: hops://zoom.us/j/330100001 O?pwd=ZDFNZi9gOHFLd3RjcnNVUGwrZzVhZz09 Meeting ID: 330 100 0010 Passcode: MGL143 1 n � r Bellaire, Dianna (�^ J From: Stanton, David Sent: Wednesday,July 28, 2021 8:55 AM � �, To: Bellaire, Dianna Subject: FW:Tasty Crab Seafood,Inc. -- 615 Main Street, #13 &14, Hyannis -- Board of Health requirements This is all I have... From: Ka-yung Wong [mailto:kwong(asassooncymrot.com] Sent: Tuesday, July 20, 2021 1:47 PM To: Stanton, David Subject: RE: Tasty Crab Seafood, Inc. -- 615 Main Street, #13 &14, Hyannis -- Board of Health requirements Dear Mr. Stanton, At the informal site plan review meeting, my client presented his plan to open a full-service restaurant at 615 Main Street, # 13 & 14, Hyannis. I was directed to contact your office to receive direction on all requirements. Thank you for your assistance in the matter. Ka Ka-yung Wong, Esq. Sassoon Cymrot Law LLC 84 State Street Boston, MA 02109 617-720-0099 (phone) 617-720-0366 (fax) CAUTION:This email originated from outside of the Town of Barnstable! Do not click Finks, open attachments or reply, unless you recognize the sender's email address and know the content is safe! i OUTDOOR(SEASONAL)20 SEATS FRONT u noun ENTRANCE a DISPLAY n olMn COUNTER EXISTING OCCUPANT LOAD 124 DINING XI SEATS BOOTH DINING"�� . SEATS 88 SEAT BAR � , 185EATS OFFICE W.0 W.0 KITCHEN DRY STORAGE oisnwasn .Ccc DRY STORAGE .0 F1 REAR EXIT EXIT COOLER WALK-IN COOLER 615 MAIN ST,HYANNIS,MASSACHUSETTS OUTDOOR(SEASONAL)16 SEATS FRONT u nun ' . ENTRANCE Q DISPLAY EXISTING n n U U COUNTER OCCUPANT LOAD 124 DINING . u 40 SEATS BOOTH DINING y� SEATS 68 SEAT BAR e e 18 SEATS Go OFFICE W.0 W.0 KITCHEN DRY STORAGE / DISMWASH ,n DRY STORAGE F11.0 REAR EXIT EXIT COOLER WALK-IN COOLER 615 MAIN ST,HYANNIS,MASSACHUSETTS i THIS LICENSE SHALL BE DISPLAYED ON THE PREMISES IN A CONSPICUOUS POSITION WHERE IT CAN BE READ LICENSE No. 06357-RS-0070 A ALCOHOLIC BEVERAGES THE LICENSING AUTHORITY OF The TOWN OF BARNSTABLE, MASSACHUSETTS HEREBY GRANTS A COMMON VICTUALER License to Expose, Keep for Sale, and to Sell All Kinds of Alcoholic Beveral4es To Be Consumed On the Premises To: Tasty Crab Seafood, Inc., d/b/a Tasty Crab Seafood and Bar ....................................................................................•...................................................... Rong Gao,Manager on the following described premises 615 Main Street, Suite 13 & 14,Hyannis, MA 4070sgft dining room with seating for 108;bar area with seating for 16; lounge area,restrooms,offices and kitchen. Entrance and exits on Main Street and Sea Street.Outside dining at 4 tables with a max of 16 seats. This license is granted and accepted upon the express condition that the licensee shall,in all respects,conform to all the provisions of the Liquor Control Act,Chapter 138 of the General Laws,as amended,and any rules or regulations made thereunder by the licensing authorities. This license expires ...December.3.1,.2021..... ,unless earlier suspended,cancelled or revoked. IN TESTIMONY WHEREOF,the undersigned have hereunto affixed their official signatures this...............13th... day of .......... September 2021 The Hours during which Alcoholic Beverages may be sold are: �• „� WEEKDAYS: 8 A.M.TO 12:45 A.M. SUNDAYS: 12 MIDNIGHT TO 1 A.M. ................... r�, ............................................................... Qt 12 NOON TO 12 MIDNIGHT ...... . ........................ ..__........... ............................................................... NOT VALID unless issued in conjunction .• • •• ........ -' """" ................. with a Food Service Permit. LICENSING AUTHORITY PAID: $3,050.00 RESTRICTIONS oF. r TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: Date: lager, of PUBLIC OFFICE HOURS BARNSTAB�.E. 2 0 MA N STREET SION 8:30--.4:30 A.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified 3:30-4:30 P.M. 679. �0� HYANNIS,MA 02601 MON.-FRL No Reference R-Red Item - PLEASE PRINT CLEARLY �o a 508-862-4644 .EDMA, FOOD ESTABLISHMENT INSP TION REPORT Name Dat Type of Type of Inspection O�I �® gre �iipection Address Risk F d Service Level Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP&" �] -� In: Other Inspector Out: - Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ 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 590.0 C6.11 FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands 5dsgD ❑ 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(Potentia zardous ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating l ❑ 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 Fr ❑8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) 1719.Food Contact Surfaces Cleaning and Sanitizing ❑21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑22.Postin _tc0 - visories 4a" Violations Related to Good Retail Practices(Blue Items) Total Numb ticalolationsCritical(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 Ratingwithin 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. F] Embargo Emergency Closure Voluntary Disposal Other: 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food B-One critical violation and less than non-critical violations 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 9non-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: /1 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Slg&ature Print: Self Service Wait Service Provided Grease,Trap Size Variance Letter Posted Y N /h 04t> Dumpster Screen? Y N V 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 1q Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs Cooked and RTE Foods.* _ 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* 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 Separation-Storage* Applicants 3-302.11(A) Food Protection* 20 Time as a Public Health Control 7-202.11 Restriction-Presence and Use* 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Cfiarge* 7.202.12 Conditions of Use* 590.004 I1 Variance Re uirements 3-304.11 Food Contact with Equipment and Utensils* 7-203.11 Toxic Containers-Prohibitions* ( ) q 590.003(G) Reporting by Person in Charge* Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Resumed Food and Rrated or of Food* 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) � Removal of Exclusions and Restrictions g � ) Disposition of Adulterated or Contaminated _ i- . _ - I _ 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 - g Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004 A-B Compliance with Food Law* * 3-801.11(D) Raw or Partially Cooked Animal Food and ( ) P 4-501.111 Manual Wazewashin Hot Water 7.206.12 Rodent Bait Stations 3-201.12 Food in a HermeticallySealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* P 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11 A Clean Utensils and Food Contact Surfaces of * Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System* ( ). Eggs-Immediate Service 145°F 15 sec Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* Equipment* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Effective 11112001 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* - 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* 4-703.11 Methods of Sanitization-Hot Water and Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS n 3-201.15 Molluscan Shellfish from NS_SP Listed Stuffing _ _ _ _ Chemical* g Containing Fish,Meat,Poultry or 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- Sources* Ratites-165°F 15 sec* ing,mobile food,temporary and residential 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodbome illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b)All Other PHFs-145°F 15 sec* Other 9 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practiceess s shohould be debited under#29-Special Requirements. $ 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* C CommerciallyProcessed RTE Food-140°F* Blue Items 23-30) 3-202.15 Package Integrity* 3-403.11( ) Critical and non-critical violations,which do not relate to the foodbome 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the g Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 1 g Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 13 Handwashing Facilities 3-501.14 A CoolingCooked PHFs from 140°F to 70°F 3-202.18 Shellstock Identification ( ) 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Item Good Retail Practices FC 590.000 Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction* Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients' Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ �6-301_11_ Handwashing Cleanser,Availability 28. 1 Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 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:590Fonnback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. �pIRE Tp� TOWN OF BARNSTAB.LE - HEALTH INSPECTOR,s Establishment Name: Date: Page: of '. P� do OFFICE HOURS MBAR'N° 'BCE. PUBLIC 2 0 MAW STREET DIVISION 3:30-4:30A.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified 3:30-4:30 P.M. MSS 639'a m� HYANNIS,MA 02601 M-8 -FRI62-4644 . 508 . No Reference R-Red Item . PLEASE PRINT CLEARLY 'EOM FOOD ESTABLISHMENT INSPECTION REPORT Name Dat Type of e o sec ion Routine AAA Address Risk ood Servic Re-inspection Leve Re aI Previous Inspection Telephone / .✓ Residential Kitchen Date: r l ° Mobile Pre-operation Owner HACCP YIN Temporary Su Caterer int Person in Charge(PIC) Time Bed&Breakfast HACCP ZA4j In: Other Inspector Out: Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures `-' ❑ 5.Receiving/Condition ❑ 17.Reheating () ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑ 20.Time As a Public Health Control ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HSP i ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY �� ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories n') Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations U Critical(C)violations marked must be corrected immediately. (blue&red items) LJ Corrective Action Required: ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or within 90 days as determined by the Board of Health. Overall Rating ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension Official Order for Correction:Based on an inspection today,the items C N checked indicate violations of 105 CMR 590.000/Federal Food Code. ❑ Embargo Emergency Closure Voluntary Disposal ❑ Other: 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food B=One critical violation and less than non-critical violations if no critical violations observed,4 too 6 von-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot I 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If C=2 critical vi bserved,7 to anon-critical violations. If 1 critical refrigeration. .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 observe violation,4 to 8non-critical violations C. 29.Special Requirements (590.009) within 10 days of receipt of this order. = 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's SinflQuire 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.* Additives* 19 - - PHF Hot and-Cold Holding_ 2-103.11 Person-in-Charge Duties 3-302.14 Protection from Unapproved Contamination from Raw Ingredients 75 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 590.004(F) 590.003(C) Responsibility of the Person-in-Charge to 7-102.11 Common Name-Working Containers* * Other* 3-501.16(A) Hot PHFs Maintained At or Above 140°F 2 _Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F* 7-201.11 Se ara[ion-Storage* Applicants* 3-302.11(A) Food Protection* P g 20 Time as a Public Health Control 7-202.11 Restriction-Presence and Use* 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 3-501.19 Time as a Public Health Control* 3-304.11 Food Contact with Equipment and Utensils Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.00411- - Variance Requirements 590.003(G) Reporting by-Person in Charge* __ _ 7-203.11 Toxic Containers-Prohibitions* ( ) 9 Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR _ 3-306.14(A)(B)Returned Food and Reservior of Food* 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions g � ) Disposition 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 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 Wazewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetical] Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* y P 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* [44-60 501.112 Mechanical Wazewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIMEITEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 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 1.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System* Equipment* gg Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meals&Game Pathogens* eg cnw 11112001 _ 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CNIR 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* 3-401.1](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 NS_SP_Listed Chemical* Ratites-165°F 15 sec* Sources* ing,mobile food,temporary and residential 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By _ 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2,301.12 _ Cleaning Procedure* 165°F* foodborne illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When,to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special Requirements. 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B). Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES (Blue Items 23-30) 3-202.15 Package Integrity* 3-301.12 Preventing Contamination When Tasting* 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 foodborne 3-101.11 Food Safe and Unadulterated* 3-403.11(E) Remaining Unsliced Portions of Beef Roasts illness interventions and risk factors listed above,can be found in the 8 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 13 Handwashing Facilities 3-501.14 A CoolingCooked PHFs from 140°F to 70°F 3-202.18 Shellstock Identification ( ) Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F[0 41°F/45°F Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 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 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. of row TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: Date: Page: of v` OFFICE HOURS 'F BARN STABLE. PUBLIC 0 MAIN ALTH STREET RM. 8:00-9:30A.M. - 3:30-4:30 M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified � ,67 �o HYANNIS,MA 02601 _ M- -FRI. 5088 62-4644 No Reference R-Red Item PLEASE PRINT CLEARLY p s rFDN1P` FOOD ESTABLISHMENT INSPECTION REPORT Nam Dad Tv4e of T gE2R s ection n outine Address Ris d Service ection Level Previous Inspection Telephone Residential Kitchen Date: L C Mobile Pre-operation III ect us K Owner HACCP Y/N Temporary S P �,-�,. G Com taint 250 Caterer P -- tie Person in Charge(PIC) Time Bed&Breakfast In: Other Inspector _ Out: Each violation checked requi s 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) ❑ i FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands 1 ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives en ❑ 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 } c ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑ 20.Time As a Public Health Controloc ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction:Based on an inspection today,the items 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) 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 von-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If C=2 critical violations and less than 9non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must violations observed,7 to 8 non-critical violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violation,d to 8non-critical violations=C. 29.Special Requirements (590.009) within 10 days of receipt of this order. 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: 31.Dumpster screened from public view /� i Permit Posted? Y N Grease Trap Previous Pumping Date Grease Re' ,ered Y IN / i� (� #Seats Observed Frozen Dessert Machines: Outside Dining Y N kP�ls Sign 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 Other* * - --- - 3-501.16(A) Hot PHFs Maintained At or Above 140°F* EMPLOYEE HEALTH ' 3-302.11(A 590.004(F))(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. - - 7-102.11 Common Name-Working Containers* Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F* 7-201.11 Separation-Storage* Applicants* 3-302.11(A) Food Protection* P g 20 Time as a Public Health Control 7-202.11 Restriction-Presence and Use* 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.004 11 Variance Re uirements 3-304.11 Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions* ( ) q 590.003(G) Reporting by Person in Charge* Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* * 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Reservice of Food Produce,Criteria* HSP HIGHLY SUSCEPTIBLE POPULATIONS 590.003(E) Removal of Exclusions and Restrictions g � �Disposition of Adulterated or Contaminated 7-204.12 Chemicals for Washing Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 - Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004A-B Compliance with Food Law* Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and ( ) P - 4-501.11 I Manual Warewashing-Hot Water 7.206.12 Rodent Bait 3-201.12 Food in a Hermetically Sealed Container* Sanitization Temperatures* 7-206.13 Tracking Powders,Pest Control and Raw Seed Sprouts Not Served* 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs*_ Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 5-101.11 Drinking Water from an Approved System* Eggs 4-601.11(A) Clean Utensils and Food Contact Surfaces of E s-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or _ Not Otherwise Processed to Eliminate Equipment* Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meals&Game Pathogens* Elf cri�e�nrzoor 590.006(A) o ed g 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 10 Proper,Adequate Handwashing g' P �Y 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 ShellstockIdentification Present* 2-301.12 Cleaning Procedure* 165°F* foodborne illness interventions and risk factors. 2-301.14 When to Wash* * Other 590.009 violations relating to good retail 590.004(C) Wild Mushrooms* 3-401.11(A)(1)(b) All OtherPHFs-145°F 15 sec 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special Requirements. 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3-403.11 C Commercially Processed RTE Food-140°F* (Blue Items 23.30) 3-202.15 Package Integrity ( ) y Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the g 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 Cooling Cooked PHFs from 140°F to 70°F (A) ng 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* Within 4 Hours* 23. Management and Personnel FC-2 .003 Tags/Records:Fish Products 5-203.11 Numbers and Capacities* 5-204,11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 t 3-402.11 Parasite Destruction* Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients' Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. 1 Poisonous or Toxic Materials FC-7 .008 HACCP Plans 1 6-301.12 Hand Drying Provision 129. 1 Special Requirements 009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria*_ _ _- 8-103.12 1 Conformance with Approved Procedures* S:590Formback6-2doc 'Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. 'Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. 4 P`oFIKErowtio TOWN OF BARNSTABLE HEALTH INSPECTOR s Establishment Name: ba� Date: 3 Page: of OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30 A.M. BARNSTABLE. • 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified Ma3q: �0� HYANNIS, MA 02601 MON--FRI. No Reference R-Red Item PLEASE PRINT CLEARLY FOOD ESTABLISHMENT INSPECTION REPORT 508-asz4s44 j� (/ l d3 6�i y�®( .tr` . 2 30 Name �- J � ter, Date- Type of Type of Inspection Oncofiao s Routine Address Risk -rood Service Re-inspectionAAf, _ r- 'n` Level �ate reviou In ection f - Telephone Residential Kitchen : ' (p al°I n ll n E. �e At/ bH I` C arre r Mobile re-o Owner HACCP Y/N Temporary Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP _ v In: Other t. ( c Inspector _OdOut: `r f1 �'tH 01✓g W125 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) �? C t �J w CU Action as determined by the Board of Health. Allergen Awareness 590.009(G) FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIMEITEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating ❑6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑20.Time As a Public Health Control ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑9.Food Contact Surfaces Cleaning and Sanitizing ❑21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑22.Posting of Consumer Advisories /) Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations - 2(� Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: ❑ No 124es 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 ems ❑ 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 von-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If C=2 critical violations and less than non-critical. . f critical water,sewage back-up,infestation of rodents or insects,or lack of 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violations observed,7 to anon-critical violations. If 1 critical refrigeration. 29.Special Requirements (590.009) within 10 days of receipt of this order. violatio to 8 n n ritical violations=C. 30.Other DATE OF RE-INSPECTION: Inspecto 's Signat r Pri t: 31.Dumpster screened from public view t Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N L✓ #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Si ' 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* * 3-501.15 Cooling Methods for PHFs 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives 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* 3-501.16(A) Hot PHFs Maintained At or Above 140°F* 2 590.003(C) Responsibility of the Person-in-Charge[0 7-102.11 Common Name-Working Containers* Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F* 7-201.11 Separation-Storage* Applicants* 3-302.11(A) Food Protection* P g 20 Time as a Public Health Control 7-202.11 Restriction-Presence and Use* 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.004 11 Variance Re uirements 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 AdulteReserrated for 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* ff 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 HermeticallySealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served P 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 18 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System* Equipment* gg Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Eff dive t/uzow 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min* Eggs* 4-702.11 Frequency Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surf 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- s * Ratites-165°F 15 sec* mobile f temporary an residential in ob a food,to o d es�dential Sources g• � P az'Y 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By 2-301.11 Clean Condition-Hands and Ars* Regulatory Authority m 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. Other 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* 9 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practiceess s shohould be debited under#29-Special Requirements. 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3-403.11 C Commercially Processed RTE Food-140°F* Blue Items 23-30) 3-202.15 Package Integrity ( ) y Critical and non-critical violations,which do not relate to the foodbome 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* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 13 Handwashing Facilities 3-501.14 A CoolingCooked PHFs from 140°F to 70°F 3-202.18 Shellstock Identification ( ) Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F[0 41°F/45°F Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 5-20411 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 . 3-402.11 Parasite Destruction* Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients' Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 1 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 29. Special Requirements 009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 1 Conformance with Approved Procedures* S:590Formback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. DepartmentMassachusetts _. ❑ TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: Date: Page: of 'N OFFICE HOURS PUBLIC HEALTH DIVISION 6:00-9:30A.M. BARNsrAB,E. 200 MAIN STREET 3:30-4:30 P.M. Item Code C-C 'ti•al Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified HYANNIS,MA 02601 08-8 -FRI62-4644 506-8 . CL No Reference R Item PLEASE PRINT EARLY" ' FOOD ESTABLISHMENT INSPECTION REPORT - c Name Date Tyne of Tyne of Inspection + 1 at r; �,. O e a'o s etin Address 13 J 1 Risk ood Service a-ins ecti k Level a Previous nspection �.✓ �� `'\�� Telephone Residential Kitchen D te: Mobile re-operatio Owner HACCP Y/N Temporary ness r y 1 ...- 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-) L]I� FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities ,I V b �(V EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ' �` ❑2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives VV ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIMEITEMPERATURE CONTROLS(Potentially Ha a rdous Fdods)/ �� - - P ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures �'` � (�" r (, / G ❑ 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 5 G Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or within 90 days as determined b the Board of Health. Overall Rating y y ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction:Based on an inspection today,the items 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) 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 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 i non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of ( )( ) be in writing and submitted to the Board of Health at the above address violations observed,7 to anon-critical violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials FC-7 590.008 9 violation,4 to anon-critical violations=C. 29.Special Requirements (590.009) within 10 days of receipt of this order. 30.Other DATE OF RE-INSPECTION: Inspector's Signature A Print: 31.Dumpster screened from public view I �l/ fd' , /),� K:� Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N �(,, V v #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Signature ; Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen? Y N _ ..�-.r--•��_ ,- _ .,..--�-...�,; Y- � ,.. .' -e .. � ._... :....^'.w'ti,.;..-,..;, _ ...--r--' -�yr. r.-..vim... ......_�-` ^--,.�..._.� ....,-- � -. ,,.-. .-_- -, --- .. . ..1- �.. �. _,,.r = _i - -:... - � - - r - : .__-. ' r 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* 3-302.11(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* 3-501.16(A) Hot PHFs Maintained At or Above 140°F* 2 590.003-(C) Responsibility of the Person-in-Charge to 7-102.11 Common Name-Working Containers* * Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F 7-201.11 Se aration-Stora e* Applicants* 3-302.11(A) Food Protection* P g 20 Time as a Public Health Control 7-202.11 Restriction-Presence and Use* 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.004 11 Variance Re uirements 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(13) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR- 3-306.14(A)(B)Returned Food and Rrated or of Food* 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 1590.003(E) Removal of Exclusions and Restrictions g � ) Disposition of Adulterated or Contaminated Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources g Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004 A-B Compliance with Food Law* * 3-801.11(D) Raw or Partially Cooked Animal Food and ( ) P 4-501.111 Manual Wazewashing-Hot Water 7.206.12 Rodent Bait Stations * 3-201.12 Food in a Hermetical] Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served Y P 7-206.13 Tracking Powders,Pest Control and * 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Wazewashing-Hot Water Monitoring* 3-801.11( e-Served C) Unopened Food P ackage Not R 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 18 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System*- * gg Not Otherwise Processed to Eliminate Equipment 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* eff�M°e mrzoor 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min* Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 4-703.i1 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,Meal,Poultry or590.009(A) (D)in590.009(A)-(D) Violations of Section cater- Sources * Proper,Adequate Handwashing 10 Ratites-165°F 15 sec* ing' mobile food,temporaryand residential Game and Wild Mushrooms Approved By _ 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Regulatory Authority 2-301.11 Clean Condition-Hands and Arms* 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* _ 2-301.12 Cleaning Procedure* 165°F* foodbome illness interventions and risk factors. 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. $ Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3-403.11 C Commercial] Processed RTE Food-140°F* (Blue Items 23-30) 3-202.15 Package Integrity ( ) Y Critical and non-critical violations,which do not relate to the foodborne * 12 Prevention of Contamination from Hands 3-403.11E Remaining Unsliced Portions of Beef Roasts* 3-101.11 Food Safe and Unadulterated ( ) g illness interventions and risk factors listed above,can 6e found in the 8 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 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 Within 4 Hours* 23. Management and Personnel FC-2 .003 Tags/Records:Fish Products 5-203.11 Numbers and Capacities* 5-20411 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-4 . 02.11 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 HACCP Plans 6-301.12 Hand Drying Provision 29. Special Requirements .009 3-502.11 Specialized Processing Methods* j 30. j 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,HE r TOWN OF BARNSTABLE HEALTH INSPECTOR,s Establishment Name: Date: Page: of •.^yp� OFFICE HOURS BAR E PUBLIC 2 0 MAN STREET 3:30-430 P.M. DIVISION - : 0-4:30A.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified FRI a39. �0� HYANNIS,MA 02601 M-8 -464 No Reference R-Red.Item PLEASE PRINT CLEARLY MPv° 508-862 4644 FOOD ESTABLISHMENT INSPECTION REPORT Name ---r.116 Date6�0 Type of Rope f Inspection w a ions Address Risk F od Service Re-inspection Level Reta previous Inspection Telephone - l� --� MobileResidential Kitchen IPre-operatio ' Owner HACCP Y/N Temporary us ess Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other Inspector Out: [/ Each violation checked requires an explanation on th narrative page(s)and a citation of specific provision(s)violated. Lot 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) ❑ f ; JAjel 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 ( ` L ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIMEITEMPERATURE CONTROLS(Potentially Hazardous Fo s) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures 1 � cn ❑ 5.Receiving/Condition ❑ 17.Reheating � Gil ❑ 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 vv t ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) " ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HSP Lj ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY `4o ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: ` Y 1 Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑ Employee Re r tion/Exclusion ❑ Re nspection Sche ed ❑ Emergency Suspension C N Official Order for Correction 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 B=One critical violation and less than 4non-critical violations 9 (FC-4)(590.005) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If Seriously Critical Violation t F is scored automaticallytion of rodents or insects,o la hot 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than 9non-critical. If no critical water,sewage back-up,infestar 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 1 Print: 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PI ,)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 Each 7-101.11 Identifying Information-Original Containers* 590.004(F) *-- 590.003(C) Responsibility-of Person-in-Charge to -2 Other* 3-501.16(A) Hot PHFs Maintained At or Above 140°F*_ - - 7-102.11 Common Name-Working Containers* Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A)- Roasts Held At or Above 130°F* 7-201.11 Separation-Storage*Applicants*- -- - - P3-304.11 -Food Protection* p g 20 Time as a Public Health Control 7-202.11 Restriction-Presence and Use* 590.003(F) Responsibility of A Food Employee or An Washing Fruits and Vegetables * 3-501.19 Time as a Public Health Control* Applicant To Report To The Person-In Charge* - * 7.202.12 Conditions of Use 590.004 11 Variance Requirements * Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions* ( ) q590.003(G)_ Reporting by.Person in Charge _ _ Contamination from the Consumer3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* _.REQUIREMENTS FOR . 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 g - - Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* * 3-801.11(D) Raw or Partially Cooked Animal Food and _ _ _ * 4-501.1-11 -Manual Wazewashing-Hot Water 7.206.12 Rodent Bait Stations Raw Seed Sprouts Not Served* _ 3-201.12 Food in a Hermetically Sealed Container Sanitization Temperatures 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing--Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* - Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of E Equipment s-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System* Eggs Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Eg°"°e vtnoor 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.1l(B)(1)(2) Pork and Beef Roast-130°F 121 min* Eggs* 4-702.11- Frequency 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- - Chemical* Ratites-165°F 15 sec* Sources* 10 Proper,Adequate Handwashing Sources* 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 Aries* 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* fodborne 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. $ - Receiving/Condition 2-401.11 _ Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165'F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3-403.11 C * (Blue Items 23.30) 3-202.15 Package Integrity ( ) Commercially Processed RTE Food-140°F Critical and non-critical violations,which do not relate to the Foodborne 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* g illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* Lu - Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 13 Handwashing Facilities 3-501.14 A 3-202.18 Shellstock Identification ( ) Cooling Cooked PHFs from 140°F Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* 70*17 Conveniently Located and Accessible Within 2 Hours and From 70°F to 411°F/45/45°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 1 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. oFiH ►E TOWN OF BARNSTABLE . .HEALTH INSPECTOR'S Establishment Name: Date: � � Page: _of OFFICE HOURS 9ANN57'A9LE.y` PUBLIC HEALTH DIVISION a:oo-s:soA.M. 200 MAIN STREET s:so-a:so P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified MASS. $ MON.-FRI. ��FOMPy e HYANNIS, MA02601 - 50e-862-4644 No Reference R-Red Item PLEASE PRINT CLEARLY FOOD ESTABLISHMENT INSPECTION REPORT Na D Type o -Type of Inspection ^ �-p Routine r Address Risk ood Service Re-inspection Level Previous Inspection -Telephone Residential Kitchen Date: Mobile e-operation Owner HACCP Y/N Temporary s Caterer General Complaint - `5 Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other Inspector Out: L Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ Action as determined by the Board of Health. Allergen Awareness 590.009(G) FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities l S S EMPLOYEE HEALTH PROTECTION FROM CHEMICALS - 44 ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives �� ' a ` ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals -4_ FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) ) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ✓3 ❑ 5.Receiving/Condition ❑ 17.Reheating C ❑6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding (/ , PROTECTION FROM CONTAMINATION ❑ 20.Time Asa Public Health Control AS ❑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: o ❑ 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 Res riction/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. ElEmbar o 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) 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 no critical water,sewage back-up,infestation of rodents or insects,or lack of ( )( ) be in writing and submitted to the Board of Health at the above address violations observed,7 to anon-critical violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials FC-7 590.008 g violation,4 to 8non-critical violations=C. 29.Special Requirements (590.009) within 10 days of receipt of this order. 30.Other DATE O - S C Inspector's Signature Print: 31.Dumpster screened from public view '1 1 :: Permit Posted? Y N Grease Trap Previous Pumping Date0 Grease Rendered Y N �. #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC' Signatur Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen? Y N L Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* F 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs Cooked and RTE Foods.* - _ _ 19 PHF Hot and Cold Holding 2-103.11- Person-in-Charge Duties 3-302.14 Protection from Unapproved'Additives* Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F * - EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying g in Information-Original Contaers* 590.004(F) 590.003(C) Responsibility of the Person-in-Charge to Other* 3-501.16(A) Hot PHFs Maintained At or Above 140°F* 2 7-102.11 Common Name-Working Containers* Require Reporting by Food Employees and Contamination from the Environment * 3-501.16(A) Roasts Held At or Above 130°F* * 7'201.1T Separation-Storage 1. Applicants 3-302.11(A) Food Protection* 20 Time as a Public Health Control 7-202.11 Restriction-Presence and Use* 590.003(F) Responsibility of A Food Employee or An 3-302.15 _ Washing Fruits and Vegetables * 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use 590.004 11 Variance Requirements 3-304.11 Food Contact with Equipment and Utensils*- tensils * ( ) 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)DispoRetursed Food and Reared 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 t4-501.111 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources- 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 - Manual Wazewashing-Hot Water 7.206.12 Rodent Bait Stations3-201.12 Food in a Hermetical) Sealed Container* Sanitization Tem eratures* Raw Seed Sprouts Not Served* Y P 7-206.13 Tracking Powders,Pest Conaol and3-201.13 Fluid Milk and Milk Products* -50 . Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* _ Sanitization Temperatures* TIMEITEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11 A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of E s-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or m 5-101.11 Drinking Water from an Approved Syste * gg Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Effective 1/1/2001 _ _ 4-602.11 _ _ Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min Eggs* 4-702-11- Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* - 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and StuffingContaining Fish,Meat,Poultry or590.009(A)-(D) 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* g 590.009(A)-(D) Violations of Section in cater- - - - - Ratites-165°F 15 sec* in mobile food,temporaryand residential Sources* 10 Proper,Adequate Handwashing g' 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 2-401.11. Eating,Drinking or Using Tobacco* * Requirements. 5 - Receiving/Conditlon - - - - g, g g 3-403.11(A)&(D) PHFs 165°F 15 sec 3-202.11 PHF's Received at Proper Temperatures* t 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES 3-301-.12 Preventing Contamination When Tasting* 3-403.11 C Commercial) Processed RTE Food-140°F* (Blue Items 23-30) 3-202.15 Package Integrity* ( ) y Critical and non-critical violations,which do not relate to the foodbome 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the g Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 1g Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 3-501.14 A 3-202.18 Shellstock Identification 13 Handwashing Facilities ( ) Cooling Cooked PHFs from 140°F to 70°17 Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 E6-301.12 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* 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/ Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 .008 HACCP Plans Hand Drying Provision 29. Special Requirements 1.009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-.Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Formback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. Epp IME/pw� TOWN OF BARNSTABLE HEALTH INSPECTOR's Establishment Name: Date: Page:.-Of ' PUBLIC HEALTH DIVISION OFFICE HOURS8:00-9:30A.M. ^'HXRNsrAr*E. 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 MON.-FRi. No Reference R-Red Item PLEASE PRINT CLEARLY e a 508-862-4644 'ED MAC FOOD ESTABLISHMENT INSPECTION REPORT i Name Dafleak Tvue of Type of Inspection s p ion Routine Address C Ris Food Servi Re-inspection Level Previous Inspection Telephone �j Residential Kitchen e--'-- " Mobile Pre-o eratio i' CC Owner o lT HACCP Y/N Temporary uspec Illness vC111 I`_1 Caterer General Complaint LInpe in Cha f IC) _ ��� Time Bed&Breakfast Other HACCP or t; /! Each violation checked re wires 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. oe 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 4) F­] Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures l�K/ ❑ 5.Receiving/Condition ❑ 17.Reheating ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑ 20.Time As a Public Health Control ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) �..�� ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction:Based on an inspection today,the items ❑ Embargo ❑ Emergency Closure _❑ Voluntary Disposal Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. g y ry p ❑ 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 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 4pon-critical violations re 9 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If if no critical violations observed,4 to 6 non-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than 9 non-critical. If no critical water,sewage back-up, infestation of rodents or insects,or lack of 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violations observed,7 to 8 non-critical violations. If 1 critical refrigeration. -- 29.Special Requirements (590.009) 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 RICIgnature Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N Print: #Seats Observed Frozen Dessert Machines: Outside Dining Y N 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 o?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 Identi in Information-Ori oral Containers* Other* 8 g 3-501.16(A) Hot PHFs Maintained At or Above 140°F* 2 590.003(C) Responsibility-of the Person-in-Charge to _ _ _ _ 7-102.11 Common Name-Working Containers* _ _ Require Reporting by Food Employees and Contamination from the Environment * 3-501.16(A) Roasts Held At of Above 130°F* * 7-201.11 Separation-Storage Applicants 3-302.11(A) Food Protection* 20 Time as a Public Health Control 7-202.11 Restriction-Presence and Use* 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 3-501.19 Time as a Public Health,Control* Applicant To Report To The Person In Charge* - * 7.202.12 Conditions of Use* _ S90.004 11 Variance Requirements 3-304.11 Food Contact with Equipment and Utensils * ( ) 4 590.003(G) -,Reporting by Person in Charge* 7-203.11 Toxic Containers-Prohibitions Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* _ _ REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Reated or of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions � _ Disposition of Adulterated or Contaminated � ) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701 11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources - g Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetical) Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* Y Pe 7-206.13 Tracking Powders,Pest Control and 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* 3-20213 _ Shell Eggs* Sanitization Temperatures* TIMEITEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs - CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* - Concentration and Hardness* 3-401.11A(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* Effective 111120m 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(By- 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 Cough[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 3-201.15 Molluscan_Shellfish from N_SS_P Listed * g g 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- Chemical Ratites-165°F 15 sec* Sources* ing,mobile food,temporary and residential 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By _ -- 2-301.11- Clean Condition-Hands and Arms* Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodbome illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail * 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special 3-201.17 Game Animals Requirements. 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco*- 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3-403.11 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.foodbore 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 1g Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 13 Handwashing Facilities 3-501.14 A 3-202.18 Shellstock Identification ( ) Cooling Cooked PHFs from 140°F[0 70°F 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 V6-301.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 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 * 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/ Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 .008 HACCP Plans . 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. oFIHKE TOWN OF BARN..STABLE HEATH INSPECTORS fs�ablishment Name: Date: Page: of ti OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30A.M. BARD ABLE. ` 200 MAIN STREET 3:3o-a3oP.M. Item Code C-Critical Item - DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified ;' 9: `0� HYANNIS,MA 02601 MON.-FRI. No Reference R-Red Item PLEASE PRINT CLEARLY ArF°'"P�a. FOOD ESTABLISHMENT INSPECTION REPORT soe-asz 4saa Na Da f, ['Jj�e o Type of Inspection on Routine Address Risk Service ' Re-inspection Level Previous Inspection Telephone `� Residential Kitchen Date: 14 A �� Mobile -P -operation Owner HACCP Y/N Temporary Sus ess L- . (► Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCPon In: Other L� 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) ❑ 1 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) Ll l� ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures A ~` - � C^ ❑ 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 �� _ G�• `` = ❑ 11.Good Hygienic Practices ❑22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. ❑ Voluntary.Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N _Official Order for Correction: Based on an inspection today,the items Voluntary checked indicate violations of 105 CMR 590.000/Federal Food Code. ❑ Embargo ❑ Emergency Closure ❑ ry Disposal F] 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 6=One critical violation and less than non-critical violations 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If if no critical violations observed,4 too 6 von-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than 9 non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of 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 PIC's Sga Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Dumpster Screen? Y N '�� r r 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 CONTR-MINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* F 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* - 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs ' Cooked and RTE Foods.* * 19 PHF Hot and Cold Holding _ 2-103.11 Person-in-Charge Duties 3-302.14 Protection'from Unapproved Additives Contamination from Raw Ingredients 3-501.16(B) Cold PHFs Maintained At or.Below 41°F/45°F 15 Poisonous or Toxic Substances 590.004(F) - EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 2 590.003(C) Responsibility of the Person-in-Charge to _ _ _ Other* * 3-501.16(A) Hot PHFs Maintained At or Above 140°F 7-102.11 Common Name-Working Containers -3-501.16 A Roasts Held At or Above 130°F* Require Reporting by Food Employees and Contamination from the Environment ( ) 7-201.11 Separation-Storage* Applicants*__. _ - 3-302.11(A) 'Food Protection* 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* * 11 7.202.12 Conditions of Use 590.004 Variance Requirements * 3-304.11 Food Contact with Equipment and Utensils ( ) q 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 Reservior of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated � ) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources- - 9 - - Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* * 3-801.11(D) Raw or Partially Cooked Animal Food and * _ 4-501.111 Manual Wazewashing-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* TIME)TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16- Ice Made From Potable Drinking Water* - Concentration and Hardness* 183-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 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* Effective iizrzoa 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* 4-70211 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) I Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 4-703.11 Methods of Sanitization-Hot Water and- - 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS Stuffing Containing Fish,Meat,Poultry or 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* g g �' 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* 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 * (Blue Iterns 23-30) 3-202.15 Package Integrity ( ) Commercially Processed RTE Food-140°F Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3-403.11(E) RemainingUnsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 13 Handwashing Facilities 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* 3-501.14(A) Cooling Cooked PHFs from 140°F to 70°F r5. Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F 5-203.11 Numbers and Capacities* Within 4 Hours* Management and Personnel FC-2 .003 Tags/Records:Fish Products p 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 Devices Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability Poisonous or Toxic Materials FC-7 1.008 HACCP Plans 6-301.12 Hand Drying Provision 129. 1 Special Requirements .009 3-502.11 Specialized Processing Methods* 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. °FINE Tok, TOWN OF BARNSTABLE HEALTH.INSPECTOR,s Establishment Name: Date: Page:-- of ' ti OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30 A.M. BAR IVSI ABLE. • 200 MAIN STREET 3:3o-a:3o P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified MASS. NON.-FRI. �A ,s,q.per• HYANNIS,MA 02601 - sob-ss2�saa No Reference R-Red Item PLEASE PRINT CLEARLY rEOM"� FOOD ESTABLISHMENT INSPECTION REPORT Nam& Dat ,, Type of Type of Inspection p Routine Z6-�'� Address Risk ood Service Re-inspection Level Previous Inspection Telephone Residential Kitchen gate: Mobile -operation Owner HACCP Y/N Temporary Caterer General Complaint - Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other Inspector Out: , Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. _ Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ "47- �� r FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities G C EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ✓ Lab ❑2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals r FOOD FROM APPROVED SOURCE TIMEITEMPERATURE CONTROLS(Potentially Hazardous Foods) C- ❑ 4.Food and Water from Approved Source ❑ 16.Cooking Temperatures AQa ❑ 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 ^ �_/j ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY v CJ�- ❑ 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: Non-critical(N)violations must be corrected immediately or Overall Rating f ^), y within 90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑ Empl o clu ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction:Based on an inspection today,the items Embargo Voluntary checked indicate violations of 105 CMR 590.000/Federal Food Code. ❑ g ❑ Emergency Closure ❑ 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, f 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils_ (FC-4)(590.005) cited in this report may result in suspension or revocation of the food 6=One critical violation and less than n-critical violations 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If if no critical violations observed,4 too 6 von-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than 9 non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of ( )( ) be in writing and submitted to the Board of Health at the above address violations observed,7 to 8 non-critical violations. If 1 critical refrigeration. :. 28.Poisonous or Toxic Materials FC-7 590.008 9 = 29.Special Requirements (590.009) within 10 days of receipt of this order. violation,4 to Snon-critical violations C. 30.Other DATE OF RE-INSPECTION., Inspector's Signature Print: i 31.Dumpster screened from public view ,^^ �.q," Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N Y V #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Sign ture Print: _ Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N d -7 Z" Dumpster Screen? Y N V�� r.-r_.�v-.r�u-�---'�..`y. -..-.- - - - -�..-•-=.• .._.. •., r- _-:.•-_- - �f"_..r..�.,.-.-n��.�. -�_-...._. _.��.-.. �._r•._.-_ram- ..- .- �-.-o-•". _^r`"_-Z�l+o_r..`r�:._..�#�-ti.-. ti -Y r:� ..- .�.+-•.+-r -_ -_. ). .+- Y. �. _ '- -.rv----'� --- 7--f`... ... �--.. -y..�+.-.- _...._�_�».. 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 c691 mlNATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* F 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* _ 3-501.15 Cooling Methods for PHFs Cooked and RTE Foods.* Additive's* - 19 PHF Hot and Cold Holding 2-103.11 Person-in-Charge Duties- - 3-302.14 Protection from Unapproved Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* * 2 590..003(C) _ Responsibility of the Person-in-.Charge to _ _- _. _ _ _ Other* 3-501.16(A) Hot PHFs Maintained At or Above 140°F 7-102.11 Common Name-Working Containers* - Require Reporting by Food Employees and Contamination from the Environment 7-201.11" Separation-Storage* 3-501.16(A) Roasts Held At or Above 130°F* Applicants* 3-302:11(A) Food Protection* P g 20 Time as a Public Health Control 7-202.11 Restriction-Presence and Use* 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables * 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use 590.004 11 Variance 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)Resumed Food and Reared 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* ) A 04 -B Compliance with Food Law* * 3-801.11(D) Raw or Partially Cooked Animal Food and. l 590.0-.. _( _ _ .. P _ _ .-. - 4-501.111- Manual Wazewashing-Hot Water 7.206.12 Roden[Bait Stations 3-201.12 Food in a HermeticallySealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* P 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products*' - - 4-501.112 Mechanical Wazewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13_ Shell Eggs* _ _ __ _ _ Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made Front Potable Drinking Watef* - '- - Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of * 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System __ _ _ _ _ gg Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Ef rn-urrzom E4-702. .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* 11 Frequency of Sanitization of Utensils and Food 3-40L11(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. t 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 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* * Other 590.009 violations relating to good retail 3-401.11 A 1 b All Other PHFs-145°F 15 sec 590.004(C)_ '_ Wild Mushrooms* _ _ _ ( )( )( ) 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under t129-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 Commerciall Processed RTE Food-140°F* (Blue Items 23-30) 3-202.15 Package Integrity ( ) y Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* 12- Prevention of Contamination from Hands 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 8 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 13 Handwashing Facilities 3-501.14 A CoolingCooked PHFs from 140°F to 70°F 3-202.18 Shellstock Identification ( ) Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 1.003 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 1 Conformance with Approved Procedures* i S:590Formback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. 'Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. John eo ITEM#: QTY: BOOS MODEL#: Since 1887 PROJECT NAME: 062317 •I ©y C��- � • m• 1 6 O CO •1• B,� :ii •o .xsp :11 � •e y 46.199 "PBHS-KVMB" PRO-BOWL HAND SINKS - HANDS FREE C W/ KNEE VALVE FEATURES- • ONE PIECE DEEP DRAWN BOWL 1 ` • ALL SINK BOWLS HAVE LARGE LIBERAL RADII CORNERS e. • INCLUDES BASKET DRAIN CONSTRUCTION: ` V4` • BOWL:STAINLESS STEEL TOPS ARE TIG WELDED, EXPOSED WELDS ARE POLISHED TO MATCH ADJACENT SURFACE. , MATERIAL: PBHS-W-KVMB-SSP • BOWL:TYPE 300 STAINLESS STEEL POLISH,SATIN FINISH • BRACKET:TYPE 300 STAINLESS STEEL POLISH,SATIN FINISH 1 PBH8-W-KVMB-1 lk, PRO-BOWL HAND SINKS OPTIONAL ACCESSORIES ° tam;, PBHS-W-KVMB-1 FAUCETS PBHS-W-KVMB-SSP SIDE SPASH ADA WRIST BLADES TOWEL DISPENSER LEVER WASTES OVER FLOWS P-TRAPS 62 DETAILED SPECIFICATIONS P13HS-W-KVMB-1 mr uz z—{ --_--_— TURN-DOWN I �- 5118• -- _T 7 10• L ________ 17 R7 1/2' WELD BRACKETS a TO SINK 17"--II 8 1/2• MOUNTING BRACKET �t6 15 1/2" m2• R1 112" 14' PBHS-W-KVMB-SSP 112' EFT&RIGHT mt' TURN-DOWN SIDE SP-ASHES jRI ' 2•� 5 118" 20' 1/2' WELDBRACKETS TO SINK 17' 8 112' MOUNTING BRACKET 15 1p" m2' �-16"—� 10' LT m1/4' R1 1/2• 14' PRO-BOWL HAND SINKS - PBHS-W KVMB-1 14"X 10"X 5" 1-7/8" 1 HOLE CENTERED N/A (GOOSE NECK SPOUT&KNEE VALVES INCLUDED.) PBHS W-KVMB-SSP 14"X 10"X 5" 1-7/8" 1 HOLE CENTERED LH&RH (GOOSE NECK SPOUT&S INCLUDED.) DRAIN PLUMBING CONNECTION 1-1/2"THREADS SOME UNITS SHIP UNASSEMBLED FOR REDUCED SHIPPING COST.ALL DIMENSIONS ARE TYPICAL.TOLERANCE+/-.500" John Boos&Co.is constantly engaged in a program of improving products and therefore reserves the right to change specifications without prior notice. . . + 4, .,... 1 bin .T r. a AD b� • ,• f McKenzie, Marybeth From: Rong Gao <ronggao86@yahoo.com> Sent: Thursday, October 14, 2021 10:09 AM To: McKenzie, Marybeth Subject: Re:Tasty Crab Seafood and Bar--floor plan and menu Attachments: 416-PBHSWKVMBSSP.pdf Good Morning Ms. McKenzie, This is Rong, per our conversation from yesterday, I have listed two infos for you to approve, as for the dumpster area, if we are not 10 feet from the property line, what kind of form do we need to fill out? 1. For the hands-free sink, here's the spreadsheet for the model CAUTION:This email originated from outside of the Town of Barnstable! Do not click links, open attachments or reply, unless you recognize the sender's email address and know the content is safe! 2. For the dinning room flooring, we are using the commercial heavy traffic porcelain tiles, same apply to the bar area floor, please see if it work for both area, i r Montana dapple Cray 6 in. x 24 in. Porcelai •J ..H aP R . by Marazz x �€' (2118) V13.2k Product overview Specifications Questions & A Specifications Dimensions Approximate Tile Size 6x24 Product Length (in.) 24 in Product Thickness (mm} 3 mm Product Width (in.) 6 in Suggested Grout Line Size 3/16 Details Application Location Floor and 1+ Break Strength (lb.) 276 lb Color Family Gray All the items that needs to be mark on the plan, and I will make sure to have it revise, and send it to you later for review. Thank you again for your time and help. Rong Gao On Oct 5, 2021, at 3:04 PM, McKenzie, Marybeth <Marybeth.McKenziegtown.barnstable.ma.us>wrote: Thanks. Can you please list the finish schedule (floors walls, ceilings) in the different areas, personal item storage, and the specs will have to be submitted for any new equipment.Also, any hand sink will have to be a "hands free type"4-6 wrist blade etc. Please located the dumpster area on the plan to and it it is not 10 feet from the property line then a variance from the Board of Health will have to be applied for by your company. From: Rong Gao [ma i Ito:ronggao86(QDyahoo.com] Sent: Tuesday, October 5, 2021 1:30 PM To: McKenzie, Marybeth Subject: Re: Tasty Crab Seafood and Bar --floor plan and menu CAUTION:This email originated from outside of the Town of Barnstable! Do not click links, open attachments or reply, unless you recognize the sender's email address and know the content is safe! Apologized, please check. Rong On Oct 5, 2021, at 1:28 PM, McKenzie, Marybeth <Marybeth.McKenziega,town.barnstable.ma.us> wrote: Hello Rong, There are no attachments. From: Rong Gao [mai Ito:ronggao86(�0yahoo.com] Sent: Tuesday, October 5, 2021 12:33 PM To: McKenzie, Marybeth Subject: Re: Tasty Crab Seafood and Bar -- floor plan and menu Hello Ms. McKenzie, 3 f &An= SEPTIC PUMPING AND INSTALLATION 350 Main St. • W. Yarmouth, MA 02673 • 775-2800 Heating&Plumbing,Fire Sprinklers Jul 1 �.. . .: 1 U July 9, 1996 Mr. Thomas Mckeon Barnstable Board of Health 230 South Street Hyannis, NAA 02601 Re: Amici Restaurant, 615 Main St, Hyannis Dear Tom, On June 28, 1996 the grease trap for the Amici Restaurant was inspected by James Sears of our firm. The in ground trap is a 2,500 gallon capacity and was filled with water. Amici has contracted with this firm for periodic pumping. If you. have any questions please feel free to call me. Respectfully, Scott Cannon JSC:akb _ I s v, F� a �r • • • ■ ® 1 i 1 ITS ' , STEP 1: WHAT'S YOUR CATCH? King Crab Legs • • • - : • Lobster Tail Snow Crab Legs • . Scallops 'Shrimp (Head-On) shrimp (Head-Off) Crawfish Mussels <. STEP 2: CHOOSE YOUR SAUCE Cajun F Garlic Butter s : Lemon Pepper �,... • n • House Special so • • STEP 3: SPICY LEVEL P Mild Medium "'Hot 0 . - . . Extra Hot • • • • • f 4 ° r. to7 t ,a a a I Jw r° r WWW av �f p C h �.� `"�' vtas, "�'� "fie( ✓y> t«�,,. � � tY, �� ", q g � 7 I k Y i N jl t o � c f yy f9'R k�P 4.s ry a. 7&i i 1 x x. . SEPTIC PUMPING AND INSTALLATION 350 Main St. • W. Yarmouth, MA 02673 • 775-2800 Heating&Plumbing,Fire Sprinklers l r1� July 9, 1996 lg9b Mr. Thomas Mckeon Barnstable Board of Health 230 South Street Hyannis, MA 02601 Re: Amici Restaurant, 615 Main St, Hyannis Dear Tom, On June 28, 1996 the grease trap for the Amici Restaurant was inspected by James Sears of our firm. The in ground trap is a 2,500 gallon capacity and was filled with water. Amici has contracted with this firm for periodic pumping. If you have any questions please feel free to call me. Respectfully, Scott Cannon JSC:akb r ---------------- VA • �9 Iry L � ,kt% c 5�N �3 V O 7%-Y, ,5�ba-C71U,lCA P A N-1 0 � �I TOWN OF BARNSTABLE ,5*7 HE TOy - �WP1�� 0 OFFICE OF Bnxa9TOBLE, i BOARD OF HEALTH 1639• \0m 367 MAIN STREET f0 MPY HYANNIS, MASS. 02601 May 27, 1996 Anthony Viola, Trustee L, & M Partners 655 Summer Street Boston, MA 02210 Dear Mr. Viola: Your request to install 82 additional seats in the "front room" without increasing the size of the grease trap or installing a grease recovery device was not granted. The existing 2,500 gallon inground grease trap is not of sufficient capacity to handle the additional seating proposed. However, you may install additional seating at Amici's/Guido Murphys restaurant, located at 611-617 Main Street, Hyannis if you install a grease recovery device inside the building before installing any additional seats. The total seating capacity shall not exceed 403 seats. You are also granted a variance from the Board of Health Regulation which prohibits outside cafe's in the Town of Barnstable with the following conditions: (1) All the outside cafe criteria(A-O) shall be strictly adhered to. (2) This variance is not transferable to another person other than this applicant. The Board of Health may revoke this variance anytime unsanitary conditions are observed by a health inspector or by a Board of Health member or anytime one of the above conditions is not strictly adhered to. Sincerely yours, Susan G. Rassc, R.S. Chairman Board of Health Town of Barnstable I SG R/bcs viola 11t). TOWN OF DA"NSTABLR UATF, 4/30/96 OjY�lfjp ort IcE OF FEE ti,� n n 1 TAWrine ! 130AIlD Of= HEALTH REEF. nn fly poll ^ — -- n�����N�i'►�C 391 MAIN STREET 11YA11NI9.MASS.02601 VARIANCE REQUEST FORK --- 0 6 rm$ ALT, VARTANCP,S MUST nF, SUnMITTF.0 FiFTEE_ N (15) DAY�g` RIOR TO '111F. S(: ll"DOIXI) IIUAIII OF 11EAL'I'(I MEETING. �L & M Partners, NAME OF APPLICAN Limited Part er-shi fi$L. N0. 617-330-5353 t4A41';- Iv�Q 0�� 5•: ADDRESS OF APPL CUNT 655-Summer Street,. Boston, MA=02210 NAME OF OWNER OF PROPERTY V/Faneuil Restoration Trust SUBDIVISION NAME N/A DATE APPROVED__ N/A ASSESSORS MAP AND PARCEL NUMBER Map 3Q. _ _ Parcel 120 LOCATION OF REQUEST 611-617 Main Street, Hyannis, MA 02601 SIZE OF LOT SQ.FT WETLANDS WITHIN 200 FT.YES VARIANCE FROM REGULATION(List Regulation) Plumbing Regulation #10 - Size of grease trap which re uires 15 gallon capacity tier dining seat (furl service) REASON FOR VARIANCF,(May attach if more space is needed) -See attached letter to Thomas McKean, Health Agent W r -1 a PLAN FOUR COPIES OF PLA UST BE SUBMITTED CLEARLY 25D UUTbIN1NG VARIANCE REQUEST. i�go VARIANCE APPROVED pkphl- �,,,,� y� I� NOT APPROVED t tt� REASON FOR DISAPPROVAL U L �e5fc, 0 BRIAN R. GRADY, R.S. io C SUSAN G. RASKI R.S. 3.^.SSFH C. SNOWr M.D. BOARD OF HEALTH TOWN OF BARNSTABLE FANEUIL RESTORATION TRUST FOR L& M PARTNERS, LIMITED PARTNERSHIP 655 Summer Street Boston, MA 02210 617-330-5353 Mr. Thomas McKean, Health Inspector May 16, 1996 Town of Barnstable Board of Health 367 Main Street Hyannis, MA 02601 Dear Mr. McKean : I am submitting this correspondence as addendum to my letter addressed to you dated April 30, 1996, submitted with our application request for a variance covering real estate located at 615-17 Main Street, Hyannis, MA. We have just completed final drawings of the new restaurant and there has been an adjustment in seating. As you are aware, the existing Backroom facility is permitted for 320 seats . The new plan (if approved by the Town of Barnstable Licensing Board) shows 138 seats (including bar stools) rather than the 150 seats as originally indicated in our letter. As we previously noted, the Backroom kitchen was removed sometime ago by the former permit holder. Business operation will most likely only be conducted "in season" (approximately Memorial Day to Labor Day) . All service will be restricted to "plastic" only. The front room, which will be known as "Amici" (the former Cafe at Guido' s) , will have 193 seats at tables, and 24 bar stools . Thus, the total seating will approximate 217 . Of these seats, 12 are at stand-up style tables, which are not conducive to food service . An additional six tables located on a raised platform measure 23" in diameter (rounds) . The corresponding 20 seats will primarily be used for coffee/espresso and dessert service. Further, it is not anticipated that a significant volume of food service will be accommodated at the bar. Thus, we believe that the Board should take into consideration the expected use of the above referenced tables and 56 seats/stools, which will be limited by their physical proportions . Certainly, they cannot be deducted from the count, but their addition is not expected to produce the same level of grease as would traditional dining seats . Mr. Thomas McKean Page Two Lastly, pursuant to our discussions, we have taken it upon ourselves to install a I= MONIES (Grease Interceptor) , which is connected to the new pot sink (3 bin) . Four copies of the equipment manufacturers specification sheet is enclosed herewith for the Board' s review. Our installer was MAC Enterprises from West Roxbury, MA. The unit is capable of eliminating 900 of the grease generated. It is our understanding that a 'similar device was approved for use at the Black Cat Restaurant on Ocean Street . Certainly, the installation of this device would not serve to replace the pumping of the exterior grease trap. Should you have any questions relative to this correspondence please do not hesitate to contact me at 617-227-1122 OR 617-330-5353 . Thank you in advance for your consideration. As an aside, I will be submitting a new kitchen layout plan as well as a proposed "draft" menu to your office before Monday of next week. ry tru yours, iola Trus Faneuil oration Trust AMV/fca cc: William Fitzgerald c/o L & M Partners, Limited Partnership r 'A.4 �® FANEUIL RESTORATION TRUST FOR L & M PARTNERS, LIMITED PARTNERSHIP 655 Summer Street Boston, MA 02210 617-330-5353 April 30, 1996 Mr. Thomas McKean, Health Agent Town of Barnstable Board of Health 367 Main Street Hyannis, MA 02601 Dear Mr. McKean: I have enclosed herewith our check in the amount of$65.00, which represents the application fee involved in submission of the attached Variance Request Form. It is my understanding that this item is set for hearing on the Board of Health's agenda on May 21, 1996. As a supplement to our submission, please accept the following information: In 1980, following substantial renovation, the West End Marketplace, located at 615 Main Street, Hyannis, was opened at the site of the former Hyannis Theatre. The building contained a full service restaurant (Mother Farrington's) comprised of approximately 125 seats, along with several fast- food style eateries, retail shops, and pushcarts. As part of the reconstruction, a 2,500 gallon grease trap was installed at the Sea Street side of the building. In 1981, Guido Murphy's Backroom and Raw Bar was also opened as a restaurant/lounge in the rear of the building, which contained approximately 320 seats with a full kitchen. As the size of the existing grease trap allowed for only 166 seats in the building as a whole (15 x 166 = 2,500), the owning entity applied for and was granted a variance from the Board of Health to certain plumbing regulations. Specifically Guido Murphy's Backroom was allowed to operate, as a restaurant; however, service was limited to "plastic" only. During several summer seasons in the 80's, there were approximately 17 separate and distinct food service permits issued by the Board of Health and active at given points in time. Those permits included Booths 2, 3, 4, 5, 6, 7, 8, 9, 101 12, 13, 141 15, 24, The Cafe at Guido's, and Guido Murphy's Mr. Thomas McKean, Health Agent Town of Barnstable April 30, 1996 Page Two Backroom, Raw Bar and Roof Deck. With the exception of Guido Murphy's Cafe, all of the permit holders were limited to plastic service, and many utilized common area seating, much like that of the food court at the Cape Cod Mall. In any event, it is certain that due do the cleaning of pots and pans at these establishments, the generation of at least some grease was inevitable. As of this writing, mostly all of the food service booths have been eliminated. The kitchen at Guido Murphy's Backroom has been removed. The Roof Deck, which contained 100 seats, has been deleted from the licensed premises. Finally, albeit the total occupancy/capacity is not expected to change, the actual seating for Guido Murphy's Backroom has been reduced from 320 to less than 150 seats. Clearly, these steps have served to reduce the volume of grease generated by the building. At this time, and in accordance with a proposal before the Licensing Board, the Lessee, L & M Partners, Limited Partnership, is undertaking a substantial renovation of the building which would: (a) expand the existing kitchen at the former Cafe at Guido's; and (b) expand the demised premises (for full service liquor and food) to include certain former food establishments and common areas of the West End Marketplace. This expansion would create 81 additional seats for food service. Please note that the current facility is permitted for 124 dining seats. The proposed number of seats per room is as follows: (a) Former Cafe - 111; (b) Gourmet Room - 46; (c) Trattoria - 48, for a total of 205. It is our concerted hope that the Board will see its way clear to allow for a variance from Plumbing Regulation #11 so that the new seating can be accommodated by the existing facility. We are amenable to re-establishing a standardized pumping schedule, based in part on the seasonality of the establishment. If it is determined at a later date by the Board of Health that the granting of this variance was not in the best interest of the Town, then the Lessee will be more than glad, at the Board's direction, to install a GRD Device to pick up any slack. Mr. Thomas McKean, Health Agent Town of Barnstable April 30, 1996 Page Three Should you have any questions or comments regarding the variance request, or if further information is needed, please do not hesitate to contact me. Very yours, ANEUI STORATION TRUST Ant 1 a Trustee for L & M ners, Limited Partnership Enclosures AMV.jk J I r MAY-15-1996 15:0.3 FROM SPECIFICATION SALES TO 3450597 P.01/01 nnVry`rm ' vlaw 0 ss SMITH MFG. CO. LOCATION DIVISION OF SMI'M MDMTMES,INC. PWOmm=3W MoVr00MW'*"A"aW"W W its � ¢ CREASE INTERCEPTORS: a FUNCTIO1111k Used in kitchens,,restaurants,Institutions,.and all types of food processing areas.where waste water contains z a grease,fats and oil..Rate of flow into Interceptor Is controlled by a flow control frtt ng,thus enabling the Interceptor to collect over . 90%of the grease which flows into it. "Uni-lock"cover design permits fast cover removal for periodic cleaning. Interceptor may 0 o be suet on floor,semi-retJessed)n floor or fully recessed with cover flush with finished floor. Fig.8100 Series are extra low designs N g .adaptable for use with dishwashers or low roughing sinks. Lock and Lift Ring U. Non-Skid Cover Cleanout W F-Body Width. ° G o 1. [— Outlet Inlet A _Neoprene Gasket A W ° Air Relief cEflies ix Static 6 • f B Water Line Figs..8tgi t11N fiDSO carry Removable V*PwfnNna OM orstmage I < InstRy W te C MICan 8" 6 Baffles c•Mtyina eenfwMance ce Groase In*.gfC td sWft,s SWE VIEW �•atot. ' FIG.8010 SHOWN f�_ G w a S NOTE,When tile top Is ap8ttilled add I'. When Terrazzo top is specMed add 1 1/4' GPM GiiEASE INLET DIMENSIONS G,O NOTE:It is the F1G PLOW CAP, AND PLUG raG. RATE LSS. OUTLET ROUGHING g0 SIZE resp�bility of the SIZE DIMENSIONS HEIGHT WIDTH Irrstaller to check as 0 0 9 A• 8 C D E p G P�Paternal and .8004 4 8 02 7 3/4 31/4 18 3/a 71 10 2 external)to vorify _ 1800711 7 14 02 81/2 3112 I 1s t0 3/4 2 they are in then v PAtO 10 20 02 91/2 33/4 211; 13114 13 2 prt Operating 8015 15 30 . 02 12 3112 25 15 1/2 14 2 order and location. t _20 40 03 13 4 281/2 17 15 3/4 2 80Z5 25 50 03 151/4 41 f2 19 3/4 18 d 8035 35 70 03 18 5 32 1/2 2/ Q 8050 50 100 1 03 1171/21 63/4 351/2 241/4 203/4 2 LAW TYPE o E�LT 31'2 1 0 21 3 a 2 70 T 4 41 49 1/2 11 3 a 1 27 4 2 8150 50 100 1 03 I 10 1 6 1 491/21 16 1 27 3/4 2 W •AvAiWMe with ArW inlet and outlet when speatied, now FtEOLA-MIlLY FURNISHED; VARIATIONS; Steel Interceptor with Gray Duco tOPTIONAL IWA'T1=gIgLg; P y []°Cover Recessed for Terrazzo, w Coating Inside and Outside and Flow Ceramic or Guar Tile-QC Acid Resistant Coating Inside W Control Fitting. y -ARl and/or Outside ARIO $. 4 Cover Recessed for Vinyr or d Aluminum Cover-AC Asphalt Tile-TC Lift Out Sediment Bucket-8 s NO-HUB Adaptor(2) Req'd (Specify Fig.2646`) WEIGHT VOLUME FIGURE NUMBER W.w G e-z244 Rwteed EliA6 POUNDS cUNG FEET submittal to EMB 8000 SERIES DATE 9Y M.sy _ TOTRL P.01 I OUTDOOR (SEASONAL)20 SEATS / F FRONT 0 Munn ENTRANCE a DISPLAY n n n n n EXISTING COUNTER OCCUPANT LOAD 124 DINING 20 SEATS rl D10nel S F El It,) BOOTH DINING I I� . 20 SEATS 68 SEATS s IH s s E " BAR 16 SEATS 3 � / COUNTERTOP p o OFFICE W.0 W.0 * o �•` c c SERVICE 1 ] 3 STATION I I . °O S I S IJ C q ------- F�� J M91 c _____________________� r—HOOD SYSTEM WITH ANSUL SYSTEM KITCHEN �� DRY STORAGE i 1212 DISHWASH III) VV,C L DRYSTORAGE c .r ----------------- x_ol W.0 WALK-IN- REAR EXIT COOLER WALK-IN- CBBLER pREWA3HD10 CT..E S EQUIPMENT LIST z HANogxK s I N R A..:.—UNTERTOPOgLL E.STAINLESS S1EEl PREP TABLE WITH SHELVES ).DEEP ESTER S.SANDWICH UNIT WI REFRIGERATOR - P.REF11 FUITOR to Nk�iENPERATURE 01 WWASNER wITf'gsHWR9HER TABLE CE MACHINE I].ICE SIN Ia]'-IARTMENT SINKS W/SMGLE DRAISI BOARD IS BEER IN PENSER WI oERca TF REFgQERATOR 14.gxsE 9NK 1S.gNO EC OOR DPAFL EER REFWOERATOR II.CHROME HIRE SHELF.11 SIAFS VARIEIR OTE:EQUIPMENTS TU BE STAINLESS STEEL AN D NSF APPROVED OUIPMENT SPE 1—IION ANO RRIENSION3 TO BE PROMOS.eT THE OWNER 615 MAIN ST , HYANNIS , MASSACHUSETTS l � - w. kREAR EXIT EOUIPMENT LIST 1,MOP SINK 2.HAND SINK 3. FREEZEA 4. 6 Rl1RNER RANGE W�COUNTERTOP GRILL S. 2 BURNER RANGE 6. STAINLESS STEEL PREP TABLE WITH SHELVES 7. DEEP FRYER S. SANDWICH UNIT W) REFRIGERATOR 9. REFRIGERATOR 10. ]COMPARTMENT SINKS WITH DRAIN BOARDS I1.HIGH TEMPERATURE DISHWASHER WITH DISHWASHER TABLE 12. ICE MACHINE o.ICE BIN 14.3 COMPARTMENT SINKS W1 SINGLE DRAIN BOARD 15. BEER DISPENSER Wl UNDERCOUNTER REFRIGERATOR jr, RINSE SINK 17.UNDERCOIINTER DISHWASHER IA. SINGLE DOOR DRAFT BEER REFRIGERATOR 19. CHROME WIRE SHELF KIT (SILLS VARIES) NOTE: EQUIPMENTS TO BE STAINLESS STEEL AND NSF APPROVED EQUIPMENT SPECIHCATIUN ANU DIMENSIONS tU BE NNOVIDEU BY THE OWNER ' /AL A 114 �. -t/ \ (J W 1 tV EAL r1r�INE PLAY �fi151ER ' 1'9$ r,.LERI LADDER PREP Coo!`.EFi o / x L3AR tig LovE - 10 -Aio t3 OFFICE - �. / A PR ASS SirdAK NAND GcEw gZAER EM LOyEE o 54'-1 3/4" 6AN.$oo TOP :o s 1/2• a27.5 WALK-ZN e. rOTRE D Q O O O __O O O O O O O O O vaunt �, o —BAR STOoL - gxg {�� I W �1Mg+o0 FloOa �` C MEN I 11 SAELV:Nfj + _ x � O f ISTc�AGE I . o 10XIU !- R0DM �O 1- z \\ I:lEMovEAEIC WALL 3' � HALF WALL c Z c { Af a ox I W — _O- .t .. 1OI (pl 101 101 101 Iof l I Iu IQI HANDYCA�' 101 101 101 101 f 101 101 I 101 IGt a � ,u x , 1 ® 4.5` ,o 2 � 1 1fV ININCa �� W�oMAN 3 oAy v x 101 �3r , �111 �' NIA D Io xg 0 0 dO Ro o t�-► To.�E r' - i = o I 1 O O GX«liN� I ( �lSH ROOM _ I i /a HANDY CAP (CLEAN I lot ' /p/ /O/ O I DIs11 MAC%IUE WALK-IN POS/ OuP/CoffEE JLX So�l $X$ a/ FRI /01 10' r O 1 /Qr / /1 �y W I l ��� I UT/LITy I 101 /o/ /o/ -U 1 O 1 /p/ / FIR - FLooR oR �po .41 Mop Iol /or /or 3 � �o aASlNL , ��NK COO/ Lu 9 Z 0 REACA T/ o - :� I H<< wgLL lOr lO/ pt _ (� FIRE WALL O _ i ul O %7� -J - O ,i a A 5LL rn ' OPEN KITCHE ,N 1 V �,.m ItNq PIN' r CL ... - try ErtTRANC c1 N ToTsaL 5.r. _ 1I070 S.F. ExiT 615 MAIN STREET - HYANNIS,V.A. 02 01 ToTF'_ scow V 1►aNNA11 'a — -- h--Top = 17 7--- Q Aoty Fus.o BA AN 82sTRo � N n D FR ExT+6R - FREINT GROUND LEVEL FLOOR PLAN 6AR = I�' a . , 1 KX .. '.a..:.. ...•.. a -, .:.:.�...l1 .....1.... -.�r n: - _Ai moo - . '.- .: III c t y k 'F EZE'�P,tT E E-JTt"c"�" LW i :.l w-. _ •■ I. 10 .a, S tT} Gtss i t w o",T4 - orl r . to cm o. l2 -l0 l2.- 4p S- '8 N.! N . .KM s 10 WO - 44t. J - a Z 4,+ tcN U*�rrs --. toy-lot�� to,`ioil ` i ..-.._ _J .""Vle' rr '" �+. ...." .-. 'Y�.. - _' �+ c'7�"ma.�T v .-u � i y r .... 1 _.. - -- _ ..._.-__ � •.P` i ., y•II _ 2 !C? Cq fj o � 1 C7 II , �p�� 9(p � _ G t 1�T� 0O QU G ��I rr (zY ro �r-lo Q ?nir °v 0 G UVv out t n , \ ` \ G ���� Si2fktit U tS 1IPoIc(tr�w I I1 ` � . GtbI.F'� o I C x I," I I In ❑ I ,I ❑ ❑ ❑❑ ❑ ❑ ❑ ❑ ❑ ❑ ❑ ❑ 0 ❑ � � � � 1 I I I KFi�INI�N rx��' � (. J ❑ a� + O rl r+Y I j '4E, i [ f. �• ��u I I 11 ❑ FoI,. I ❑ �C '` n I torJ� �W I' , � ru� 0=I�' I; �r t_I•r�' S �(G 1, ❑ �' � 3 Vumber Revision Dat IG FI a` P NE A Ct-Ai4 Project AMICI RESTAURANT -,_ AND BACK ROOM Main Street (ot�AIN _ �rlGl -goo - �Aw�► (�� o Hyannis, MA L'iHzq V�rf'I N� • JOHN CUNNINGHAM ARCHITECTS, INC. 41 ❑ _ FOLIV H04rT 655 SUMMER STREET • BOSTON, MASSACHUSETTS • 02210 JHpf N NU. rIChTE.��otwrpr+r3oW � .4u. `.{ ooa I � 4• I I 3 I \'�/OMizfl'b Foom -- Drawing Title FLOOR PLAN Scale Drawn By Checked By { EXISTING PREMISES Project Number ADDITION TO DESCRIPTION Drawing Number Al _ Date s-14-9(.p Set