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Home My WebLink AboutBRAZILIAN GRILL - FOOD (2) Brazilian Grill 674(680) Main St, III'. Town of Barnstable BOARD OF HEALTH John T. Norman Board of Health Donald A.Gaudagnoli,M.D. BAWNSTnace: F.P.(Thomas)Lee,. 0 61 200 Main Street, Hyannis, MA 02601 Daniel Luczkow,M.D. Alt. Phone: (508) 862-4644 Fax: (508)790-6304 www.townofbarnstable.us Permit to Operate a Food Establishment In accordance with regulations promulgated under authority of 105 CMR 590.000 M.G.L. Chapter 94 Sections 305A, 305B, 146, 189 and 189A; Chapter 111, Sections 5 and 127A, a permit is hereby granted to: Permit No: 617 Issue Date: 01/01/2022 DBA: BRAZILIAN GRILL OWNER: BRAZILIAN GRILL, INC. Location of Establishment: 674 MAIN ST HYANNIS„ MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 195 OutdoorSeating: 0 Total Seating: 195 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: p� FROZEN DESSERT: $30.00 Thomas A. McKean, RS, CHO, Health Agent FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: 0,10 Town of Barnstable For Office Use Only* Initials: ...- Date Paid D ' Amt Pd$ a BMWST BM : Inspectional Services 1659. to Public Health Division Check# 1 Thomas McKean, Director 200 Main Street,Hyannis,MA 02601 Office: 508-862-4644 Fax: 508-790-6304 APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE NEW OWNERSHIP RENEWAL 'K NAME OF FOOD ESTABLISHMENT: CG�Z► �1 Gi ✓\ ✓� I ADDRESS OF FOOD ESTABLISHMENT: A 16-- b I g S�- MAILING ADDRESS(IF DIFFERENT FROM ABOVE): / /U n D- E-MAIL ADDRESS: i V17 �ra -z L+avi ✓i IV f.4 1,4-f. L11111n TELEPHONE NUMBER OF FOOD ESTABLISHMENT: 6a TOTAL NUMBER OF BATHROOMS: 3 WELL WATER:YES NO /�-_ ... (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: SEASONAL: DATES OF OPERATION:_/_/_ TO NUMBER OF SEATS: INSIDE: Al OUTSIDE: TOTAL: 1 � SEATING: MUST OBTAIN A COMMON VICTUALLER'S LICENSE FROM LICENSING DIV. ***OUTSIDE DINING REMINDER*** OUTSIDE DINING,MUST BE APPROVED BY THE HEALTH DIV.AND LICENSING,AND MEET OUTSIDE DINING REQUIREMENTS. IS WAIT STAFF PROVIDED FOR OUTSIDE DINING? IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S)? TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW) FOOD SERVICE RETAIL FOOD-ONLY required for TCS foods(foods requiring refrigeration/freezer) BED&BREAKFAST CONTINENTAL BREAKFAST COTTAGE FOOD INDUSTRY(formerly residential kitchen) MOBILE FOOD 'X FROZEN DAIRY DESSERT MACHINES ... (MONTHLY LAB ANALYSIS REQUIRED) CATERING ... (CATERING NOTICE REQUIRED BEFORE EVENT(SEE PAGE#2) *** SEASONAL,MOBILE & NEW FOOD ONLY*** REQUIRED TO CALL HEALTH DIV.FOR INSPECTION PRIOR TO PERMIT BEING ISSUED PLEASE CALL 508-862-4644 Q\Appfication FonnsTOODAPP 2020.doc i OWNER INFORMATION: FULL NAME OF APPLICANT SOLE OWNER: YES/NO D.O.B OWNER PHONE # ADDRESS CORPORATE OWNER: rC Zi �i G h a/ri L CORPORATE ADDRESS: ✓1 Jk Cn,A Vl.' S PERSON IN CHARGE OF DAILY OPERATIONS: VIA1 ,91)r4er�- List (2) Certified Food Protection Managers AND at least (1) Allergen Awareness Certified Staff All FOOD ESTABLISHMENTS must have 1 Certified Food Protection Manager PER SHIFT. **ATTACH COPIES OF CERTIFICATES** The Health Div.will NOT use past years' records. You must provide new copies and POST THE CERTIFICATES at your food establishment. Certified Food Managers Expiration Date Allergen Awareness Expiration Date 1. �St ay�. Q- ►� /2 �l / 2� 1. �� s i u� �acvno I�l�1 / 2� SIGNATURE OF APPLICANT DATE ***FOOD POLICY INFORMATION*** SEASONAL FOOD SERVICE:All seasonal food establishments,including mobile trucks must be inspected by the Health Div. prior to opening!! Please call Health Div.at 508-862-4644 to schedule your inspection. Please call at least(7)days in advance. FROZEN DAIRY DESSERTS: Frozen desserts must be tested by a State Certified lab prior to opening and monthly thereafter, with sample results submitted to the Health Div. Failure to do so will result in the suspension or revocation of your Frozen Dessert Permit until the above terms are met. CATERING POLICY: Anyone who caters within the Town of Barnstable must notify theTown by fax or mail prior to catering event. You must complete a catering notice found at http://www.townofbarnstable.us/healthdivision/applications.asy. OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. NOTICE: Permits run annually from January 1 st to Dec.3 1"each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC 1st. QPP\A lication FormsT00DAPP REV3-2019.doc I Town of Barnstable BOARD OF HEALTH John T.Norman Board of Health Donald A.Gaudagnoli,M.D. Ba��rsxgt� F.P.(Thomas)Lee rMAW v 200 Main Street, Hyannis, MA 02601 Daniel Luczkow,M.D.,Alt. Phone: (508) 862-4644 Fax: (508)790-6304 www.townofbarnstable.us Permit to Operate a Food Establishment In accordance with regulations promulgated under authority of 105 CMR 590.000 M.G.L. Chapter 94 Sections 305A, 305B, 146, 189 and 189A; Chapter 111, Sections 5 and 127A, a permit is hereby granted to: Permit No: 617 Issue Date: 08/30/2021 DBA: BRAZILIAN GRILL OWNER: BRAZILIAN GRILL, INC. Location of Establishment: 674 MAIN ST HYANNIS, MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 195 OutdoorSeating: 0 Total Seating: 195 FEES FOOD SERVICE ESTABLISHMENT $300.00 YEAR. 2021 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2021 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: MOBILE-ICE CREAM: Q� FROZEN DESSERT: $30.00 Thomas A. McKean, RS, CHO, Health Agent FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: .i� Town of Barnstable BOARD OF HEALTH John T.Norman Board of Health Donald A.Gaudagnoli,M.D. �= BARNS AOLML Paul J.Canniff,D.M.D. M ss F.P. Thomas Lee Alternate 200 Main Street, Hyannis, MA 02601 Phone: (508) 862-4644 Fax: (508)790-6304 www.townofbarnstable.us Permit to Operate a Food Establishment In accordance with regulations promulgated under authority of 105 CMR 590.000 M.G.L. Chapter 94 Sections 305A, 3056, 146, 189 and 189A; Chapter 111, Sections 5 and 127A, a permit is hereby granted to: Permit No: 617 Issue Date: 01/01/2021 DBA: BRAZILIAN GRILL OWNER: BRAZILIAN GRILL, INC. Location of Establishment: 674-680 MAIN ST HYANNIS„ MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 195 OutdoorSeating: 0 Total Seating: 195 FEES FOOD SERVICE ESTABLISHMENT: $300.00 YEAR. 2021 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2021 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: MOBILE-ICE CREAM: FROZEN DESSERT: Thomas A. McKean, RS, CHO, Health Agent FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: r i For Office Use,Onlh�* Initials: Town of Barnstable Date Paid1 + HA KASS. Inspectional Services 1639. `'� Public Health Division Check# � 1� �pl '�fo Ntnr e Thomas McKean, Director 200 Main Street, Hyannis, MA 02601 Office: 508-862-4644 Fax: 508-790-6304 i APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE Ll II OF02,0 NEW OWNERSHIP RENEWAL NAME OF FOOD ESTABLISHMENT: !�YG�2t I�t G.y� Ln, I ADDRESS OF FOOD ESTABLISHMENT: ��' /L }7✓Li MAILING ADDRESS(IF DIFFERENT FROM ABOVE): E-MAIL ADDRESS: 1A 0 6 Z►Lj 'r"� a a, 1 I rt,:, � TELEPHONE NUMBER OF FOOD ESTABLISHMENT: TOTAL NUMBER OF BATHROOMS: WELL WATER: YES NO_ ... (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: �G SEASONAL: DATES OF OPERATION: _/ /_ TO NUMBER OF SEATS: INSIDE: OUTSIDE: TOTAL: cl , SEATING: MUST OBTAIN A COMMON VICTUALLER'S LICENSE FROM LICENSING DIV. ***OUTSIDE DINING REMINDER*** OUTSIDE DINING MUST BE APPROVED BY THE HEALTH DIV.AND LICENSING AND MEET OUTSIDE DINING REQUIREMENTS. IS WAIT STAFF PROVIDED FOR OUTSIDE DINING? IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S)? TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW) FOOD SERVICE RETAIL FOOD -ONLY required for TCS foods(foods requiring refrigeration/freezer) BED& BREAKFAST _CONTINENTAL BREAKFAST COTTAGE FOOD INDUSTRY(formerly residential kitchen) MOBILE FOOD FROZEN DAIRY DESSERT MACHINES ... (MONTHLY LAB ANALYSIS REQUIRED) CATERING ... (CATERING NOTICE REQUIRED BEFORE EVENT(SEE PAGE#2) *** SEASONAL, MOBILE & NEW FOOD ONLY*** REQUIRED TO CALL HEALTH DIV.FOR INSPECTION PRIOR TO PERMIT BEING ISSUED PLEASE CALL 508-862-4644 Q1Application FormsTOODAPP 2020.doc ' A OWNER INFORMATION: FULL NAME OF APPLICANT 13 1 Q,� I t �V C- SOLE OWNER: YES/NO D.O.B OWNER PHONE # �"�' — O ADDRESS ' CORPORATE OWNER: ,ko ( � lC CORPORATE ADDRESS: b V kCeki PERSON IN CHARGE OF DAILY OPERATIONS: Nt-t La a� af�G List (2) Certified Food Protection Managers AND at least (1)Allergen Awareness Certified Staff All FOOD ESTABLISHMENTS must have 1 Certified Food Protection Manager PER SHIFT. **ATTACH COPIES OF CERTIFICATES** The Health Div. will NOT use past years' records. You must provide new copies and POST THE CERTIFICATES at your food establishment. Certified Food Managers Expiration Date Allergen Awareness Expiration Date 3 e'-a-S-aOogq 1. ►ri Irt,� 2 ,2� ,2 y 1 (Iiuu Jos 4,s 12 8 2. SI'GNATUJ OF APPLICANT DATE ***FOOD POLICY INFORMATION*** SEASONAL FOOD SERVICE: All seasonal food establishments,including mobile trucks must be inspected by the Health Div. prior to opening!! Please call Health Div.at 508-862-4644 to schedule your inspection. Please call at least(7)days in advance. FROZEN DAIRY DESSERTS: Frozen desserts must be tested by a State Certified lab prior to opening and monthly thereafter, with sample results submitted to the Health Div. Failure to do so will result in the suspension or revocation of your Frozen Dessert Permit until the above terms are met. CATERING POLICY: Anyone who caters within the Town of Barnstable must notify theTown by fax or mail prior to catering event. You must complete a catering notice found at http://www.townofbarnstable.us/healthdivisioti/applications.asp. OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. NOTICE: Permits run annually from January 1st to Dec.31"each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC Ist. Q:\Apphcation FormsTOODAPP REV3-2019.doc Revilea-6 ft(A� � r ' � Initials: Town of Barnstable e Only. '" Date Paid Amt Pd$� BAMSr B= = Inspectional Services O M6•l p, nfnss. Public Health Division Thomas McKean, Director ' 200 Main Street,Hyannis,MA 02601 Office: 508-862-4644 Fax: 508-790-6304 APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE 'I �- NEW OWNERSHIP RENEWAL NAME OF FOOD ESTABLISHMENT: �� ADDRESS OF FOOD ESTABLISHMENT: �1 `V7 t MW �� S MAILING ADDRESS(IF DIFFERENT FROM ABOVE): b$b S p_k E-MAIL ADDRESS: �t�L tr i r-2JS AS- TELEPHONE NUMBER OF FOOD ESTABLISHMENT: N w - ,9 TOTAL NUMBER OF BATHROOMS: WELL WATER:YES NO'>- ... (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL:�_ SEASONAL: DATES OF OPERATION:_/_/_ TO NUMBER OF SEATS: INSIDE: OUTSIDE: TOTAL: SEATING: MUST OBTAIN A COMMON VICTUALLER'S LICENSE FROM LICENSING DIV. ***OUTSIDE DINING REMINDER*** OUTSIDE DINING,MUST BE APPROVED BY THE HEALTH DIV.AND LICENSING,AND MEET OUTSIDE DINING REQUIREMENTS. IS WAIT STAFF PROVIDED FOR OUTSIDE DINING? IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S)? TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW) FOOD SERVICE RETAIL FOOD-ONLY required for TCS foods(foods requiring refrigeration/freezer) BED&BREAKFAST CONTINENTAL BREAKFAST COTTAGE FOOD INDUSTRY(formerly residential kitchen) OBILE FOOD ROZEN DAIRY DESSERT MACHINES ... (MONTHLY LAB ANALYSIS REQUIRED) CATERING ... (CATERING NOTICE REQUIRED BEFORE EVENT(SEE PAGE#2) *** SEASONAL,MOBILE & NEW FOOD ONLY*** REQUIRED TO CALL HEALTH DIV.FOR INSPECTION PRIOR TO PERMIT BEING ISSUED PLEASE CALL 508-862-4644 Q:\Application FonnsTOODAPP 2020.doc OWNER INFORMATION: FULL NAME OF APPLICANT 621 ��' �C_ SOLE OWNER: YES/NO D.O.B OWNER PHONE# ✓ cj ADDRESS 0 MA JVl CORPORATE OWNER: l 1^ 2; -erg` Gl �✓✓�L CORPORATE ADDRESS: !-emu✓� S PERSON IN CHARGE OF DAILY OPERATIONS: List (2) Certified Food Protection Managers AND at least(1) Allergen Awareness Certified Staff All FOOD ESTABLISHMENTS must have 1 Certified Food Protection Manager PER SHIFT. **ATTACH COPIES OF CERTIFICATES** The Health Div. will NOT use past years' records. You must provide new copies and POST THE CERTIFICATES at your food establishment. Certified Food Managers Expiration Date Allergen Awareness Expiration Date 1. oS/ (9� / 2)194 1. l 5 r /aVd y 2. 09 l as` l Qj 1711 `.Z / SIGNAT RE OF APPLICANT DATE ***FOOD POLICY INFORMATION*** SEASONAL FOOD SERVICE:All seasonal food establishments,including mobile trucks must be inspected by the Health Div. prior to opening!! Please call Health Div.at 508-862-4644 to schedule your inspection. Please call at least(7)days in advance. FROZEN DAIRY DESSERTS: Frozen desserts must be tested by a State Certified lab prior to opening and monthly thereafter, with sample results submitted to the Health Div. Failure to do so will result in the suspension or revocation of your Frozen Dessert Permit until the above terms are met. CATERING POLICY: Anyone who caters within the Town of Barnstable must notify theTown by fax or mail prior to catering event. You must complete a catering notice found at http://www.townofbarnstable.us/healthdivision/api)lications.asi). OUTDOOR COOKING: Outcoor cooking,preparation,or display of any food product by a food establishment is prohibited. NOTICE: Permits run annually from January 1 st to Dec.315`each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC 1st. Q\Application FonnsTOODAPP REV3=2019.doc Town of Barnstable Inspectional Services ; . Public Health Division BAI MeaM • Maw Thomas McKean,Director 200 Main Street,Hyannis MA 02601 Office: 508-862-4644 FAX: 508-790-6304 DATE As a condition of my Frozen Dessert License, I agree to have my products tested bacteriologically on a monthly basis by an approved laboratory. I understand that if my products have a standard plate count in excess of 50,000 bacteria or exceed 0 for Coliform, I must obtain a re-test within seventy-two (72) hours. If the count exceeds 50,000 on the standard plate count or over 0 on the Coliform, I will stop the sale of the contaminated product until counts are obtained that fall within the prescribed limits. In addition, I agree to conform to all the State of Massachusetts Health regulations contained in 105 g g CMR 500.000, Good Manufacturing Practices for Food. Monthly testing of the ice cream or frozen dessert mix is also required by 105 CMR 500.082 (B). Signature Name of Establishment Establishment Address 7 Raf n 9 1,4 A- l Q: Health/Applications/Frozen Dessert Testing.doc BOARD OF HEALTH 5K Town of Barnstable John T.Norman Board of Health Donald A.Gaudagnoli,M.D. MMST HM Paul J.Canniff,D.M.D. c '• 200 Main Street, Hyannis, MA 02601 F.P. Thomas Lee Alternate Phone: (508) 862-4644 Fax: (508)790-6304 www.townofbarnstable.us Permit to Operate a Food Establishment In accordance with regulations promulgated under authority of 105 CMR 590.000 M.G.L. Chapter 94 Sections 305A, 3058, 146, 189 and 189A; Chapter 111, Sections 5 and 127A, a permit is hereby granted to: Permit No: 617 Issue Date: 12/10/2019 DBA: BRAZILIAN GRILL OWNER: BRAZILIAN GRILL, INC. Location of Establishment: 674- 680 MAIN ST HYANNIS, MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 195 OutdoorSeating: 0 Total Seating: 195 FEES FOOD SERVICE ESTABLISHMENT: $300.00 YEAR. 2020 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2020 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: MOBILE-ICE CREAM: CcQ� FROZEN DESSERT: Thomas A. McKean, RS, CHO, Health Agent TOBACCO SALES: I FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: �0 For Office Use Onlv: Initials: �` "°'►�.� Town of Barnstable Date Paid �-L Inspectional Services An1LPS1$_ � + BAMSPABLE. T ' ' � Public Health Division Check# ® '°tic rAe Tz- Thomas McKean,Director - 11—ISHcll jl 200 Main Street,Hyannis,MA 02601 Office: 508-862-4644 Fax: 508-790-6304 5` :a t, PLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE NEW OWNERSHIP I. RENEWAL NAME OF FOOD ESTABLISHMENT: JCL Z' �`caB'I a ADDRESS OF FOOD ESTABLISHMENT: MAILING ADDRESS(IF DIFFERENT FROM ABOVE): E-MAIL ADDRESS: TELEPHONE NUMBER OF FOOD ESTABLISHMENT: Mi 111 -b[ 4 R TOTAL.NUMBER OF BATHROOMS: WELL WATER: YES NO` G ... (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: SEASONAL: DATES OF OPERATION:_/_/_ TO NUMBER OF SEATS: INSIDE: OUTSIDE: D_TOTAL: SEATING: MUST OBTAIN A COMMON VICTUALLER'S LICENSE FROM LICENSING DIV. ***OUTSIDE DINING REMINDER*** OUTSIDE DINING MUST BE APPROVED BY THE HEALTH DIV.AND LICENSING AND MEET OUTSIDE DINING REQUIREMENTS. IS WAIT STAFF PROVIDED FOR OUTSIDE DINING? IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S)? TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW) FOOD SERVICE RETAIL FOOD-ONLY required for TCS foods(foods requiring refrigeration/freezer) BED&BREAKFAST CONTINENTAL BREAKFAST COTTAGE FOOD INDUSTRY(formerly residential kitchen) MOBILE FOOD FROZEN DAIRY DESSERT MACHINES ... (MONTHLY LAB ANALYSIS REQUIRED) CATERING ... (CATERING NOTICE REQUIRED BEFORE EVENT(SEE PAGE#2) *** SEASONAL.MOBILE &NEW FOOD ONLY*** REQUIRED TO CALL HEALTH DIV FOR INSPECTION PRIOR TO PERMIT BEING ISSUED PLEASE CALL 508-862-4644 Q:Wpplication FormsTOODAPP 2020.doc �A OWNER INFORMATION: FULL NAME OF APPLICANT t V l Kee SOLE OWNER:/YES/NO, D.O.B OWNER PHONE# ADDRESS 6 A ,S 01k D CORPORATE OWNER: i i f .i%t C_ CORPORATE ADDRESS: MaIvl S+ k1d ✓Li S /"1K 0?400 PERSON IN CHARGE OF DAILY OPERATIONS: ►� Gfn List(2) Certified Food Protection Managers AND at least (1)Allergen Awareness Certified Staff All FOOD ESTABLISHMENTS must have 1 Certified Food Protection Manager PER SHIFT. **ATTACH COPIES OF CERTIFICATES** The Health Div. will NOT use past years' records. You must provide new copies and POST THE CERTIFICATES at your food establishment. Certified Food Managers Expiration Date Allergen Awareness Expiration Date 2. to 11 , 13, 1R SIGNAT RE OF APPLICANT DATE ***FOOD POLICY INFORMATION*** SEASONAL FOOD SERVICE: All seasonal food establishments,including mobile trucks must be inspected by the Health Div. prior to opening!! Please call Health Div.at 508-862-4644 to schedule your inspection. Please call at least(7)days in advance. FROZEN DAIRY DESSERTS: Frozen desserts must be tested by a State Certified lab prior to opening and monthly thereafter, with sample results submitted to the Health Div. Failure to do so will result in the suspension or revocation of your Frozen Dessert Permit until the above terms are met. CATERING POLICY: Anyone who caters within the Town of Barnstable must notify theTown by fax or mail prior to catering event. You must complete a catering notice found at http://www.townofbarnstable.us/healthdivision/applications.asi). OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. NOTICE: Permits run annually from January 1st to Dec.31"each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC 1st. Q:Wpplication FormsTOODAPP REV3-2019.doc r rtHE Town x of Barnstable BOARD OF HEALTH Paul J Canniff,D.M.D. Board of Health Donald A.Gaudagnoli,M.D. BARNSTABM John T. Norman was9 6)9. 200 Main Street, Hyannis, MA 02601 F.P. Thomas Lee Alternate Phone: (508) 862-4644 Fax: (508)790-6304 www.townofbarnstable.us Permit to Operate a Food Establishment In accordance with regulations promulgated under authority of 105 CMR 590.000 M.G.L. Chapter 94 Sections 305A, 305B, 146, 189 and 189A; Chapter 111,Sections 5 and 127A, a permit is hereby granted to: Permit No: 617 Issue Date: 12/20/18 DBA: BRAZILIAN GRILL OWNER: BRAZILIAN GRILL, INC. Location of Establishment: 674-680 MAIN ST HYANNIS MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 195 OutdoorSeating: 0 Total Seating: 195 FEES FOOD SERVICE ESTABLISHMENT: — $300.00 YEAR: 2019 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2019 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: -- -- ---- - - MOBILE-FOOD: MOBILE-ICE CREAM: Qn FROZEN DESSERT: Thomas A. McKean, RS, CHO, Health Agent TOBACCO SALES: FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: r TIME roq, For Off Initials: Town of Barnstable 717 Date Paid0 Amt Pd * MAS& Inspectional Services L�) u s`0� Public Health Division Thomas McKean, Director 200 Main Street,Hyannis,MA 02601 IC�/ 17,11 f Office: 508-862-4644 Fag: 508-790-6304 APPLICATION FOR PERMIT TO OPERATE A/FOOD ESTABLISHMENT DATE 2. 5 NEW OWNERSHIP RENEWAL v NAME OF FOOD ESTABLISHMENT: i ffa; A �) d 1 L' ADDRESS OF FOOD ESTABLISHMENT: J vu MAILING ADDRESS(IF DIFFERENT FROM ABOVE): E-MAIL ADDRESS � r I L ,` ¢� r LTV`' TELEPHONE NUMBER OF FOOD ESTABLISHMENT: ( 0 9) 1 - D tog TOTAL NUMBER OF BATHRO MS: V WELL WATER: YES NO ... (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: SEASONAL: DATES OF OPERATION: / / TO NUMBER OF SEATS: INSIDE: OUTSIDE: 0 TOTAL: SEATING: MUST OBTAIN A COMMON VICTUALLER'S LICENSE FROM LICENSING DIV. ***OUTSIDE DINING REMINDER*** OUTSIDE DINING,MUST BE APPROVED BY THE HEALTH DIV.AND LICENSING,AND MEET OUTSIDE DINING REQUIREMENTS. n I IS WAIT STAFF PROVIDED FOR OUTSIDE DINING? !" ` IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S)? V� 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) TOBACCO SALES ... (ANNUAL TOBACCO SALES APPLICATION REQUIRED) *** SEASONAL,MOBILE &NEW FOOD ONLY*** REQUIRED TO CALL HEALTH DIV.FOR INSPECTION PRIOR TO PERMIT BEING ISSUED Q:\Application FormsT00DAPPREV2018.doc } v t PLEASE CALL 508-862-4644 OWNER INFORMATION: FULL NAME OF APPLICANT SOLE OWNER: YES//NO) D.O.B 7 -�� -16OWNER PHONE ADDRESS Lj VV ki,w1 i_ CORPORATE OWNER: Q� 'Zl�`(�,-n FEDERAL ID NO. : D"l I SN.3 q CO 91 CORPORATE ADDRESS: M j � PERSON IN CHARGE OF DAILY OPERATIONS: ' bG (� 1��a�Lo List(2) Certified Food Protection Managers AND at least (1) Allergen Awareness Certified Staff All FOOD ESTABLISHMENTS must have 1 Certified Food Protection Manager PER SHIFT. **ATTACH COPIES OF CERTIFICATES** The Health Div. will NOT use past years' records. You must provide new copies and POST THE CERTIFICATES at your food establishment. Certified Food Managers Expiration Date llergjen Awareness Expiration Date /20 2._66?o ru b (bk'c tX , 2 149 KA, 9 L SIGNATURE OF APPLICANT DATE ***FOOD POLICY INFORMATION*** SEASONAL FOOD SERVICE: All seasonal food establishments,including mobile trucks must be inspected by the Health Div. prior to opening!! Please call Health Div. at 508-862-4644 to schedule your inspection. Please call at least(7)days in advance. FROZEN DAIRY DESSERTS: Frozen desserts must be tested by a State Certified lab prior to opening and monthly thereafter, with sample results submitted to the Health Div. Failure to do so will result in the suspension or revocation of your Frozen Dessert Permit until the above terms are met. CATERING POLICY: Anyone who caters within the Town of Barnstable must notify theTown by fax or mail prior to catering event. You must complete a catering notice found at http://www.townofbarnstable.us/healthdivision/applications.asp. OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. TOBACCO ESTABLISHMENTS: All tobacco establishments must complete an Application for Tobacco Sales Permit and Employee Signature Form. NOTICE: Permits run annually from January 1 st to Dec.3 I't each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC 1 st. Q:\Appiication FonnsT00DAPPREV2018.doc y0p THE ro TOWN OF BARNSTABLE _ ,_ - HEALTH INSPECTOR,s Establishment Name: Date: Page: of y, 11 OFFICE HOURS :T BARNE. PUBLIC 0 MAIN STREET DIVISION - a:oo-9:3o A.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified 3:30-4:30 P.M. MA.-S g' MON.-FRI. . HYANNIS, MA 02601 so ON.-FRI. No Reference R-Red Item PLEASE PRINT CLEARLY FOOD ESTABLISHMENT INSPECTION REPORT Name ` va-� ` Dat Type of Type of Inspection ` 5 C Onammzaisl Routine Address Risk ood Service Re-inspection Level Previous Inspection Telephone Residential Kitchen Date: C Mobile Pre-operation Owner HACCP Y/N Temporary Suspe 1� Caterer eneral Com n Person in,Charge(PIC) Time Bed&Breakfast ;NJ Ir In: Other Inspector Out: Each violation checked requires an'explanation on the narrative page(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Itemsl Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIMEITEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑ 20.Time As a Public Health Control ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue 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 S within 90 days as determined by the Board of Health. F-1 oluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction: Based on an inspection today,th s ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils 6=One critical violation and less than 4npn-critical violations g (FC-4)(590.005) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. Seriously Critical Violation t 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 Physical Facility C=2 critical violations and less than 9npn-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of 27.Ph y ty (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must violations observed,7 to 8 non-critical violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violation,4 to 8npn-critical violations=C. 29.Special Requirements (590.009) within 10 days of receipt of this order. 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: 31.Dumpster screened from public view j Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N ! #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Signature Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y • N Screen Dumpster Seen I Y N +vr�'..c'r��- �..a -- r'..,^r. --r...- ---..� ��^:'..^-.+�.V..��+-.� r. _. a�.. v � � .. .� r.h+...--�--.._. -ti.lrrY�.,--+-i."�'a'('+`+-.+•,..�.. �^rr-/-..'^��r-�.-r��.. _ ..^ . ru - .'."T.A�----+.s.Y �w-a"'=y -... � 1.......- �yv... .. + � � _ . .-.. Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs Cooked and RTE Foods.* * 19 PHF Hot and Cold Holding 2-103.11 Person-in-Charge Duties 3-302.14 Protection from Unapproved Additives Contamination from Raw Ingredients 15 590.004(F) Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45'F EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 2 590.003(C) Responsibility of the Person-in-Charge to Other* 3-501.16(A) Hot PHFs Maintained At or Above 140°F* Require Reporting by Food Employees and Contamination from the Environment 7-102.11 Common Name-Working Containers* 3-501.16(A) Roasts Held At or Above 130°F*Applicants 7-201.11 Separation-Storage*3-302.11(A) Food Protection* 20 Time as a Public Health Control 7-202.11 Restriction-Presence and Use* 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables * 11 Variance Requirements 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 3-304.11 Food Contact with Equipment and Utensils 590.004(11) �1 590.003(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 Reated or of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated � ) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetically Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIMEITEMPERATURE CONTROLS 3-202.14 1 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* 16 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 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 590.006(A) Bottled Drinking Water* Equipment* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Effect-11112001 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and Stuffing Containing Fish,Meat,Poultry or 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* Ratites-165°F 15 sec* Sources* ing,mobile food,temporary and residential Ill Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodbome illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special Requirements. 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3-403.11 C * (Blue Items 23-30) 3-202.15 Package Integrity ( ) Commercially Processed RTE Food-140°F Critical and non-critical violations,which do not relate to the foodbome 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 TagsiRecords: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 3-202.18 Shellstock Identification ( ) Cooling Cooked PHFs from 140°F to 70°17 Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F 5-203.11 Numbers and Capacities* Within 4 Hours* 23. 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 24. Food and Food Protection FC-3 .004 3402.11 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 129. 1 Special Requirements 1.009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Formback6-2doc 'Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. `Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. oF*�roy TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: LDat Page: of v ti OFFICE HOURS x . PUBLIC HEALTH DIVISION 8:00-9:30 A.M. RAI.'Ns-r LE.w' 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified Y '� a� HYANNIS, MA 02601 ss-a 08-8 A. -FRI.sz-asaa 63q. NO Reference R-Red Item PLEASE PRINT CLEARLY FOOD ESTABLISHMENT INSPECTION REPORT _. Name I Dat Type of TyRgj2Eftpection Ongoutine Address Ris Peod S ectionXA �l Level Previous Inspection li 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 _ Inspecto Out: Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. AA 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) L FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardo s 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 C� PROTECTION FROM CONTAMINATION ❑ 20.Time As a Public Health Control ❑8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) -4- ❑9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HS wX �1 ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY lv ❑ 11.Good Hygienic Practices ❑22.Posting of Consumer AdvisoriesL_P� Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violation �� Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. ��' ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction:Based on an inspection today,the items ® Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations g=One critical violation and less than 4 non-critical violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If Seriously Critical Violation t F is scored automatically if: 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 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 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 i nature Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N ( �� Dump 'ster Screen . Y �"FJ I `( f^/ Violations related to Foodborne illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003 A Assignment of Responsibility* 8 Cross-contamination Law Cooled to 41°F/45°F Within 4 Hours* ( ) g 14 Food or Color Additives 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs 2-103.11 Person-in-Charge Duties. Cooked and RTE Foods.* 3-302.14 Protection from Unapproved Additives* 19 PHF Hot and Cold Holding �- Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each * 590.004(F) * 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 l30°F* Applicants* 7-201.11 Separation-Storage* • PP 3-302.11(A) Food Protection* 20 Time as a Public Health Control 590.003(F) Responsibility of A Food Employee or An 7-202.11 Restriction-Presence and Use* Applicant To Report To The Person In Charge* 3-302.15 Washing Fruits and Vegetables 7.202.12 Conditions of Use* 3-501.19 Time as a Public Health Control 590.003(G) Reporting by Person in Charge* 3-304.11 Food Contact with Equipment and Utensils* 7-203.11 Toxic Containers-Prohibitions* 590.004(11) Variance Requirements 3 590.003(D) Exclusion Contamination from the Consumer s and Restrictions* 7-204.1 I Sanitizers,Criteria-Chemicals* 3-306.14(A)(B)Returned Food and Reservice of Food* REQUIREMENTS FOR 590.003(E) I Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS(HSP) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4.501.111. Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetically Sealed Container* Sanitization Temperatures* 7-206.13 Tracking Powders,Pest Control and Raw Seed Sprouts Not Served* 3-201.13 Fluid Milk and Milk Product's* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs*' Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11 A(I)(2) Eggs-I55°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 5-101.1 l Drinking Water from an Approved System* 4-601.I 1(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water*, 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Ef dw 11112001 590.006(B) Water Meets Standards in 310 CMR 22.0* 4602.11 Cleaning Frequency of Utensils and Food Animals-l55°F 15 sec* Contact Surfaces of Equipment* 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(13)(1)(2) Pork and Beef Roast-130°F 121 min* Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* 3-401.11(A)(2) Ratites,Injected Meats-I55°F IS sec* Shellfish* 4-703.11 Methods of Sanitization-Hot Water and 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* 590.009A -Stuffing Containing Fish,Meat,Poultry or ( ) (D) Violations of Section 590.009(A)-(D)in cater- Sources* Ratites-165°F 15 sec* 10 Proper,Adequate Handwashing ing,mobile food,temporary and residential Game and Wild Mushrooms Approved By 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Regulatory Authority 2-301.1 l 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* l 2-301.12 Cleaning Procedure* 165°F* foodborne illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* Requirements. 3-403.11(A)&(D) PHFs 165°F IS sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403:1 l(B) Microwave-l65°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES 3-202.15 Package Integrity* 3-301.12 Preventing Contamination When Tasting* 3-403.11(C) Commercially Processed RTE Food-140°F* (Blue Items 23-30) 12 Prevention of Contamination from Hands Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs fallowing sections of the Food Code and 105 CMR 590.000 3-202.18 Shellstock Identification* 13 Handwashing Facilities 3-501.14(A) Cooling Cooked PHFs from 140°F to 70'F 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Item Good Retail Practices FC 590.000 Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 3-402.11 Parasite Destruction* 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 5-205.11 Accessibility,Operation and Maintenance Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 590.004(J) Labeling of Ingredients' Supplied with Soap and hand Drying Devices 3-402.12 Records,Creation and Retention* y> Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 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. 1 Special Requirements .009 3-50211 Specialized Processing Methods* 30. Other �EE Reduced-Oxygen Packaging Criteria* 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. °Ft r TOWN OF BARNSTABLE HEALTH INSPECTOR,s Establishment Name: Date: Page:.. of OFFICE HOURS _ - °� PUBLIC HEALTH DIVISION - 8:00=9:30A.M. BARNSTABLE. • 200 MAIN STREET 3"3o-a:3o P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified t MASS. �. MON.-FRI. .e,9• �0 HYANNIS, MA 02601 sos-882 asaa No Reference R-Red Item PLEASE PRINT CLEARLY FOOD ESTABLISHMENT INSPECTION REPORT Name 1 Dat Tvoe o lyg9ainspection O outin e Address Risk od S spection Level Previous Inspection Telephone / Residential Kitchen Date: " Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other Inspector Out: 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 oe 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) ,,tt ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures h J, L/ ❑ 5.Receiving/Condition ❑ 17.Reheating ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑20.Time As a Public Health Control ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) 15�' ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HSP V ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY vyza ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories p Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations -� G Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: ❑ Yes Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction:Based on an inspection today,the items Embargo Emergency Closure checked indicate violations of 105 CMR 590.000/Federal Food Code. ❑ ❑ 9 y ❑ Voluntary Disposal ❑ Other: 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food B-One critical violation and less than 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. Facility Physical 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 y y (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must violations observed,7 to 8non-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 y 29.Special Requirements (590.009) s o within 10 days f receipt of this order. violation,4 to 8 non-critical violations=C. 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: 31.Dump er 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 Signatu / Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N M m Dumpster Screen? Y N Violation related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003 A Assi ent of Responsibility* S Cross-contamination Law Cooled to 41°F/45°F Within 4 Hours* ( ) gnm14 Food or Color Additives 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 ' Additives* 3-501.15 Cooling Methods for PHFs 2-103.11 Person-in-Charge Duties -• - - Cooked and RTE Foods.* 3-302.14 Pro[ection'from Unapproved Additives* 19 PHF Hot and Cold Holding Contamination from Raw Ingredients 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F 1=51$ 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* Other* � g3-501.16(A) Hot PHFs Maintained At or Above 140°F* 2 590.003(C) Responsibility-of the Person-in-Charge to _ _ 7-102.11 Common Name-Working Containers* - Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F 7-201.I1 Separation-Storage* Applicants* - - -- -- - - - � - 3-302.11(A) Food Protection* P 8 20 Time as a Public Health Control 7-202.11 Restriction-Presence and Use* 590.003(F) Responsibility of A Food Employee or An _ _ 3-302.15 _ _Washing Fruits and Vegetables 3-501.19 Time as a Public Health Control* 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 * ( ) q ..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* - e , .,- REQUIREMENTS FOR __ __ _ 3-306.14(A)(B)Returned Food and Reate for of Food* 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(13) 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 Waterfrom-RegulatedSources - 'g Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004 A-B' Com liance with Food Law* * 3-801.1](D) Raw or Partially Cooked Animal Food and ( ) -_ p _ _ _ _ * _ __ 4-501.114 - Manual Warewashing-Hot Water 7.206.12 Roden[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.J]2 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* 3-401.11A(1)(2) Eggs-155°F 15 sec Concentration and Hardness* 22 3-603.11 Consumer Advisory Posted for Consumption of - '- - -- - - - - `--- - Animal Foods That are Raw,Undercooked or * 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* 5-101.11 Drinking Water from an Approved System - - gg Equipment* Not Otherwise Processed to Eliminate � 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Effective 11112001 _ 4.602.11. _ Cleaning Frequency of Utensils and Food j- Animals-155°F 15 sec* 590.006(B)' Water Meets Standards in 310 CMR 22:0* Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source _ 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min Eggs* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surf 4-702.11 Frequency Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* aces of Equipment* Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and Stuffing Containing Fish,Meat,Poultry or 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* g g 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- Son- * - - Ratites-165°F 15 sec* in mobile food,temporary and residential rces g• P �' 10 Proper,Adequate Handwashing Game and Wild Mushrooms Approved By _ ___ _� 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Regulatory Authority 2-301.11 Clean Condition-Hands and Arms* 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 ` Shellstock Identification Present* - - - 2-301.12 _ Cleaning Procedure* 165°F* foodbome illness interventions and risk factors. 590.004(C) '_ Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special Requirements. 5 - Receiving/Condition - -- - 2.401.11._ _Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165'17 15 sec* 3-202.11 PHF's Received at Proper Temperatures* _ 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165*F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES 3-202.15 Package Integrity* 3-301.12 Preventing Contamination When Tasting* 3-403.11(C) Commercially Processed RTE Food-140°F* (Blue Items 23-30) 12 Prevention of Contamination from Hands * Critical and non-critical violations,which do not relate to the foodbome 3-101.11 Food Safe and Unadulterated* 3-403.11(E) Remaining Unsliced Portions of Beef Roasts illness interventions and risk factors listed above,can be found in the 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 1 Handwashing Cleanser,Availability 28. 1 Poisonous or Toxic Materials FC-7 1.008 HACCP Plans 6-301.12 Hand Drying Provision 129. 1 Special Requirements 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. �n,r roq TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: Date: Page: of ti OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30 A.M. BARNSTABLE, 200 MAIN STREET 3:30-4:30 P.M. 10 MON.-FRI. Item Code C-Critical Item. DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified ,asv .0 HYANNIS,MA� 02601 508-8624644 No Reference R-Red Item PLEASE PRINT CLEARLY M"�' FOOD ESTABLISHMENT INSPECLTI N RE ORT Name D jyoe of Jype of Inspection g Routine Address Risk od Servi Re-inspection © Level Previous Inspection Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HA In: her r- 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 Tobacco Violations marked may pose an imminent health hazard and require immediate corrective Action as determined by the Board of Health. 590.009(E) ❑590.009(F) ❑ 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 5 Ok FOOD FROM APPROVED SOURCE TIMEITEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating a,(i' G► �( ❑6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling r V�-�✓ ❑,7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑20.Time As a Public Health Control l ❑ 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 1 11.Good Hygienic Practices ❑22.Posting of Consumer Advisories L Violations Related to Good Retail Practices(Blue Items) Total Number of Criticaf Violations �� 1 Critical(C)violations marked must be corrected immediately. (blue&red items) AI►+ Non-critical(N)violations must be corrected immediately or Corrective Actio Required: ❑ No Yes within 90 days as determined by the Board of Health. Overall Rating , ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction:Based on.an inspection today,the items 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 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations. If no critical violations observed, 25.Equipment and Utensils TC-4)(590.005) cited in this report may result in suspension or revocation of the food B=One critical violation and less than 4 non-critical violations 9 or more non-critical violations.=F. 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If if no critical violations observed,4 to 6 non-critical violations=B. Seriously Critical Violation=F is scored automatically if no hot 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must water,sewage back-up,infestation of rodents or insects,lack of C=2 critical violations and less than 4pon-critical. If no critical 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violations observed,7 to 8 non-critical violations=C. refrigeration,or no PIC or alternate PIC present. 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 P C's ignature Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen? Y N �-�-P--�'-�--' �...= a-.+�.�,kx.. - --w....� Y^- �..,:--•_-°'-'�+�------�.--,.--.-,�.�W-,r.9:.: _ .�.:-.�.A�---��.�,_.-..�;-.ram S� Violations related to Foodborne Illness Violations Related to Foodbome Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 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 2-103.11 Person-in-Charge Duties Cooked and RTE Foods.* 3-302.14 Protection from Unapproved Additives* 19 PHF Hot and Cold Holding Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each * 590.004(F) 7-101.11 Identifying Information-Original Containers 2 590.003(C) Responsibility of the Person-in-Charge to Other* * 3-501.16(A) Hot PHFs Maintained At or Above 140°F* Require Reporting by Food Employees and Contamination from the Environment 7-102.11 Common Name-Working Containers 3-501.16(A) Roasts Held At or Above 130'F* Applicants* 3-302.11(A) Food Protection* 7-201.11 Separation-Storage* 40 Time as a Public Health Control 590.003(F) Responsibility of A Food Employee or An 7-202.11 Restriction-Presence and Use* 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 590.003(G) Reporting by Person in Charge* 3-304.11 Food Contact with Equipment and Utensils* 7-203.11 Toxic Containers-Prohibitions* 3 590.003(D) Exclusions and Restrictions* Contamination from the Consumer * 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Reservice of Food 590.003(E) Removal of Exclusions and Restrictions 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS(HSP) Disposition of Adulterated or Contaminated Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* q Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Warewashing-Hot Water - 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetically Sealed Container* Sanitization Temperatures* 7-206.13 Tracking Powders,Pest Control and Raw Seed Sprouts Not Served* 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIMEITEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp., H. CONSUMER ADVISORY g$ P•+P 16 Proper Cooking Temperatures for PHFs 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 5-101.11 Drinking Water from an Approved System* 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Effective 11112001 590.006(B) Water Meets Standards in 310 CMR 22.0* 4-602.11 Cleaning Frequency of Utensils and Food Animals-155'F 15 sec* Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130'F 121 min Eggs* 4-702.11 Frequency r f cesSanitizationEquipment* of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155'F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 4-703.11 Methods of Sanitization-Hot Water and 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 3-201.15 Molluscan Shellfish from NSSP Listed * Stuffing Containing Fish,Meat,Poultry or 590.009 A Chemical ( )-(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* I 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 IReheating for Hot Holding practices should be debited under#29-Special 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* Requirements. 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) •" Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES 3-202.15 Package Integrity* 3-301.12 Preventing Contamination When Tasting* 3-403.11(C) Commercially Processed RTE Food-140"F* (Blue Items 23-30) * 12 Prevention of Contamination from Hands Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated 3�03.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590,000 3-202.18 Shellstock Identification* 13 Handwashing Facilities 3-501.14(A) Cooling Cooked PHFs from 140'F to 70°F 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70`F to 41°F/45°F Item Good Retail Practices FC 590.000 Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 3-402.11 Parasite Destruction* 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 * 5-205.11 Accessibility,Operation and Maintenance Temperature Ingredients to 41-F/45'F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention n'• P * 590.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices Within 4 Hours 26. Water,Plumbing and Waste FC-5 .006 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 2 . Poisonous Facility Toxic Materials FC-7 .00 HACCP Plans 6-301.12 Hand Drying Provision 29. Special Requirements 009 3-502.11 Specialized Processing Methods* 30. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Formback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. 'Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. °p THE Tow TOWN OF BARNSTABLE0 /�/ HEALTH INSPECTOR'S Establishment Name: ate: Page: Of, 4 1 / O FICE HOURS PUBLIC HEALTH DIVISION �i 8: 0-9:30A.M. BARNSTABLE, ` 200 MAIN STREET -a:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified HYANNIS, MA 02601 s -s2 asaa No Reference R-Red Item PLEASE PRINT CLEARLY ,EOMA,> F OD ESTABLISHMENT INS E TION REPORT p t Name Da Type of Type of Inspection /, s Routine Address Risk Food Se Re-inspection Level Previous Inspection Telephone Residential Kitchen Date: Mobile Pre-operation d Owner HACCP Y/N Temporary Suspect Illness Caterer General Co plaint Person in Charge(PIC) Time Bed&Breakfast HACCP Other Inspector Each violatio checked requires an explan tion on the narrate page(s)and a citation of specific provision(s)violated. ns Violatio 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 TIMElrEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 1:7.Reheating ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑ 20.Time As a Public Health Control ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY _ ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations- Critical(C)violations marked.must be corrected immediately. (blue&red items) ' 1 Corrective Action Required: ❑ No ❑ Yes . Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction: Based on an inspection today,the items ❑ Embargo Emergency Closure Voluntary Disposal ❑ Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations B=One critical violation and less than 4 non-critical violations regardless of the number of critical,results in an.F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6von-critical violations=B. 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If Seriously Critical Violation=F is scored automatically if: no hot C=2 critical violations and less than 9 non=critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must ( )( ) be in writing and submitted to the Board of Health at the above address violations observed,7 to 8 non- ritical violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials .FC-7 590.008 9 tioh,4 to 8non-critical v' atio C. • 29.Special Requirements (590.609) within 10 days of receipt of this order. 30.Other DATE OF RE-INSPECTION: S. cto Ignature int: 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N IC's M tune Print: Self Service Wait Service Provided Grease;Trap Size Variance Letter Posted Y N Dumpster Screen? Y N Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* F 6 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 2-103.11 Person-in-Charge Duties Cooked and RTE Foods.* Additives* 19 PHF Hot and Cold Holding 3-302.14 Protection from Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 590.004(F) 7-101.11 Identifying Information-Original Containers*2 590.003(C) Responsibility of the Person-in-Charge to Other* ( ) Hot PHFs Maintained At or Above 140°F* 7-102.11 Common Name-Working Containers* 3-501.16 A 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* 7-202.11 Restriction-Presence and Use* 20 3-501.19 Time as a Public Health Control Time as a Public Health Control 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables * Applicant To Report To The Person In Charge* _ 3-304.11 Food Contact with Equipment and Utensils* 7.202.12 Conditions of Use* 590.004(11) Variance Requirements 590.003(G) Reporting by Person in Charge* Contamination from the Consumer 7-203.11 Toxic Containers-Prohibitions* 3 590.003(13) Exclusions and Restrictions* 3-306.14(A)(B)Returned Food and Reservice of Food* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS(HSP) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Wazewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetically Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs - CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.I IA(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 Equipment 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 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Effective uuzooi 590.006(B) Water Meets Standards in 310 CMR 22.0* 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* Contact Surfaces of Equipment* 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min* Eggs* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surf 4-702.11 Frequency Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* faces of Equipment* Shellfish* 4-703.11 Methods of Sanitization-Hot Water and 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* Stuffing Containing Fish,Meat,Poultry or 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- Ratites-165°F 15 sec* Sources* 10 Proper,Adequate Handwashing ing,mobile food,temporary and residential Game and Wild Mushrooms Approved By 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under 11 Cl 301- . ean Condition-Hands and Arms*Regulatory Authority 2 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodborne illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145'F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special Requirements. 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3-403.11 * (Blue Items 23-30) 3-202.11 Package Integrity (C) Commercially Processed RTE Food-140°F Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3-403.11E Remaining Unsliced Portions of Beef Roasts* ( ) g illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 16 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 3-202.18 Shellstock Identification* 13 Handwashing Facilities 3-501.14(A) Cooling Cooked PHFs from 140°F to 70°17 . 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41'F/45°P Item Good Retail Practices FC 590.000 Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 * 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction Temperature Ingredients to 41*F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* = 26. Water,Plumbing and Waste FC-5 .006. 590.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 ..008 HACCP Plans 6-301.12 Hand Drying Provision 129. 1 Special Requirements .009 3-502.11 Specialized Processing Methods* 30. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 87103.12 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. °F. r TOWN OF BARNSTABLE HEALTH INSPECTOR,s Establishment Name: Date: Page: of OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30 A.M. i BARNSTABLE. '• 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Da:eV:e:rified MASS. g. MON.-FRI. A ,639..ms• HYANNIS, MA 02601 No Reference R-Red Item PLEASE PRINT CLEARLY rFON1P� FOOD ESTABLISHMENT INSPECT ON REPORT sob-aszasaa Name Date, T e of ` /Type of Inspection A , O tion s Routine Address Risk od Serviced--- spection Level Read Previo nspection 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 41 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 ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) I i1(�^Fi1 Corrective Action Required: ❑ No El Yes Non-critical(N)violations must be corrected.immediately or Overall Rating �• J within 90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction: Based on an inspection today,the items ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical.violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results'in an F. 25.Equipment and Utensils B=One critical violation and less than 4non-critical violations 9 (FC-4)(590.005) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than 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 violation,4 to 8 non-critical violations=C. 29.Special Requirements (590.009) within 10 days of receipt of this order. 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Signature Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen? Y N : t Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) [Demonstration nment of Responsibility* 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45'F Within 4 Hours* 590.003(B) of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* _ 3-501.15 Cooling Methods for PHFs 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* * g3-501.16 A) Hot PHFs Maintained At or Above 140°F* 2 590.003(C) Responsibility of the Person-in-Charge to Other 7-102.11 Common Name-Working Containers* ( * Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F * Applicants 3-302.11(A) Food ProProtection* 7-201.11 Separation-Storage* 20 Time as a Public Health Control Employee 3-302.15 Washing Fruits and Vegetables 7-202.11 Restriction-Presence and Use* 3-501.19 Time as a Public Health Control*590.003(F) Responsibilityof A Food Em to ee or An * Applicant To Report To The Person In Charge* 7.202.12 Conditions of Use* 3-304.11 Food Contact with Equipment and Utensils* 590.004(11) Variance Requirements 590.003(G) Reporting by Person in Charge* 7-203.11 Toxic Containers-Prohibitions* Contamination from the Consumer 3 590.003(D) I Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Rrated or of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions�::l Disposition of Adulterated or Contaminated � ) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a 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. L16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.1IA(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 5-101.11 Drinking Water from an Approved System* 4-601.11(A) Clean Utensils an Eggs d Food Contact Surfaces of E s-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Eg cti e 11112001 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min* Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3.401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 4-703.11 Methods of Sanitization-Ho[Water and 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS Stuffing Containing Fish,Meat,Poultry or 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* g g � 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- Ratites-165°F 15 sec* Sources* ing,mobile food,temporary and residential 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By L2-301.12 .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* Cleaning Procedure* 165°F* foodborne illness interventions and risk factors. 590.004(C) Wild Mushrooms* .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 1 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165'F 2 Minute Stan me Standing Ti * VIOLATIONS RELATED TO GOOD.RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3-403.11 * (Blue Items 23-30) 3-202.15 Package Integrity (C) Commercially Processed RTE Food-140°F Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 1g Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 3-202.18 Shellstock Identification* 13 Handwashing Facilities 3-501.14(A) Cooling Cooked PHFs from 140'F to 70'F 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Item Good Retail Practices FC 590.000 Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 3-402.11 Parasite Destruction* 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 520511 Accessibility,Operation and Maintenance Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* - . Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients' Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 29. Special Requirements .009 3-502.11 Specialized Processing Methods* 30. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Formback6-2doc 'Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. s `oF. roi TOWN OF BARNSTAB E . "EALTFICEHECTORs Establishment Name: Date: of b OF PUBLIC HEALTH DIVISION 8:00-9:30A.M. BAftN51'ABLE. ' 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified '639. g. HYANNIS,MA , - -8s24644 MO -FRI. No Reference R-Red Item PLEASE PRINT CLEARLY 'gp .e3v,ewe 508 'FDM FOOD ESTABLISHMENT INSPECTION REPORT Name Da t a 0 j&sj=lnsoedi n p Rout' Address Risk "food Sery pection Level Previous Inspection Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other Inspector Out: 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) ❑ f JQ./ 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 Approve rce ❑ 16.Cooking Temperatures tA ❑ 5.Receiving/Condition ❑ 17.Reheating ❑ 6.Tags/Records/Acc acy of Ingred nt Statements ❑ 18.Cooling ❑ 7.Confor�ma,n�ce,with Approved Proce res/HACCP Plans ❑ 19.Hot and Cold Holding PROTEC'n FROM CONTAMINATI ❑20.Time As a Public Health Control ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑ 9.Food Contact Surfaces Cleaning and S iti ' ❑ 21.Food and Food Preparation for HS - ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY EC `. ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories _ Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations / - Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. ❑ Voluntary.Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction: Based on an inspection today,the items ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑.Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3.non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health, Failure to correct violations 6=One critical violation and,less than 4nEn-critical violations regardless of the number"of critical,results in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If Seriously Critical Violation t F is scored automatically 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 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 8non-critical violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials (FC-7)(590.008) 9 violation,4 to 8 non-critical violations=C. 29.Special Requirements (590.009) within 10 days of receipt of this order. 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: 31.Dumpste.r screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N 44.1 0-�5 #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Signnature 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 590.004(F) EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 2 590.003(C) Responsibility of the Person-in-Charge to Other* g * 3-501.16(A) Hot PHFs Maintained At or Above 140°F* 7-102.11 Common Name-Working Containers Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F* * 7-201.11 Separation-Storage* Applicants 3-302.11(A) Food Protection* 20 Time as a Public Health Control 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 7-202.11 Restriction-Presence and Use** 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* 7.202.12 Conditions of Use 3-304.11 Food Contact with Equipment and Utensils* 590.004(11) Variance Requirements 590.003(G) Reporting by Person in Charge* 7-203.11 Toxic Containers-Prohibitions* Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Reated or of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated ( ) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources g Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetical] Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* y P 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 1 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 163-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 5-101.11 Drinking Water from an Approved System* 4-601.11(A) Clean SurfacesEggs Utensils and Food Contact of E s-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Eg fi-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* 4-703.11 Methods of Sanitization-Hat Water and 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS i 3-201.15 Molluscan Shellfish from NSSP Listed * Stuffing Containing Fish,Meat,Poultry or 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- Croper, l 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 AutMidhority 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 All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail ( )( )(b) 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special Requirements. 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* * (Blue Items 23-30) 3-202.15 Package Integrity g g 3-403.11(C) Commercially Processed RTE Food-140°F Critical and non-critical violations,which do not relate to the foodbome 12 Prevention of Contamination from Hands 3-403.11E Remaining Unsliced Portions of Beef Roasts* 3-101.11 Food Safe and Unadulterated ( ) g illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 3-202.18 Shellstock Identification* 13 Handwashing Facilities 3-501.14(A) Cooling Cooked PHFs from 140°F to 70°F * 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 Numbeis 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 3-402.1 Parasite Destruction Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3 402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 1.008 HACCP Plans 6-301.12 Hand Drying Provision 29. Special Requirements .009 3-502.11 Specialized Processing Methods* 30. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Fonnback6-2doc *Denotoc critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. TOWN OF BARNSTABLE HEALTH INSPECTORS Establishment Name: Date: age:- of W OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30 A.M. BARNSTABLE, ` 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified MASS. $. MON.-FRI. '4A ,679• `0 HYANNIS, MA 02601 508-862-46" No Reference R.-Red Item PLEASE PRINT CLEARLY FOOD ESTABLISHMENT INSPECTION REPORT Name Date's�Jjqj joe of T sec io Address Risk od Servi - spection ..%llLevel a Previous Inspection Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other bm 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 FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS cA ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives .� f ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals o AWN 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 ea V + ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑ 20.Time Asa Public Health Control ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HSP i - ❑ 10.-ProperAdequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑22.Posting of ConsumerAdvisories Violations Related to Good Retail Practices(Blue Items] Total Number of Critical Violations , i f�. 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/Ekclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction: Based on an inspection today,the items ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no.more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food B-One critical violation and less than 6 non-critical violations if no critical violations observed,4 to 6 non-critical.violations=B. Seriously Critical Violation=F is scored automatically if: no hot 26.water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If C=2 critical violations and less than-9 non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of + 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must violations observed,7 to 8 non-critical violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violation,4 to 8 non-critical violations=C. 29.Special Requirements (590.009) within 10 days of receipt of this order. 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N 6eLj-�4 #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's nature '�° 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* 19 PHF Hot and Cold Holding 2-103.11 Person-in-Charge Duties Cooked and RTE Foods. 3-302.14 Protection from Unapproved Additives* Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F 590.004(F) EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 2 590.003(C) Responsibility of the Person-in-Charge to Other* g7-10211 Common Name-Working Containers* 3-501.16(A) Hot PHFs Maintained At or Above 140°F* . Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F* Applicants* 3-302.11(A) Food Protection* 7-201.11 Separation-Storage* 20 Time as a Public Health Control 590.003 Responsibility of A Food Employee or An 7-202.11 Restriction-Presence and Use* * � p ty3-302.15 Washing Fruits and Vegetables 3-501.19 Time as a Public Health Control Applicant To Report To The Person In Charge* 7.202.12 Conditions of Use* 3-304.11 Food Contact with Equipment and Utensils* 590.004(11) Variance Requirements 590.003(G) Reporting by Person in Charge* Contamination from the Consumer 7-203.11 Toxic Containers-Prohibitions* 3 5 3-306.14(A)(B)Returned Food and Reservice of Food* 90.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated 7-204.12 Chemicals for Was Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS(HSP) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetically Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 163-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or Equipment 5-101.11 Drinking Water from an Approved System* * i gg Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* EB ce�inrzooi 590.006(B) Water Meets Standards in 310 CMR 22.0* 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* Contact Surfaces of Equipment* 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min* Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155'F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 4-703.11 Methods of Sanitization-Hot Water and 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* Stuffing Containing Fish,Meat,Poultry or 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- Sources* Ratites-165°F 15 sec* ing,mobile food,temporary and residential 10 Proper,Adequate Handwashing 401.11 C Game and Wild Mushrooms Approved By 3- ( )(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* Other 590.009 violations relating to good retail 590.004(C) Wild Mushrooms* _ 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special Requirements. 5 Receiving/Condition 2 401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* * (Blue Items 23-30) 3-101.15 Package Integrity g g 3 403.11(C) Commercially Processed RTE Food-140°F Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 3-202.18 Shellstock Identification* 13 Handwashing Facilities 3-501.14(A) Cooling Cooked PHFs from 140°F to 70°F 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Item Good Retail Practices FC 590.000 Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 3-402.11 Parasite Destruction* 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 520511 Accessibility,Operation and Maintenance Temperature Ingredients to 41*F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* - . Within 4 Hours 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures 1 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* 30. 1 Other 3-502.12, _ Reduced-Oxygen Packaging Criteria*, 8-103.12 Conformance with Approved Procedures* S.590Fonnback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. oF; tp, TOWN OF BARNSTABLE HEALTH INSPECTORS Establishment Name: Date " 'a9e of OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30A.M. BARNSTABLE, • 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified e39: HYANNIS, MA 02601 -FRI. S08-862-4644 No Reference R-Red Item PLEASE PRINT CLEARLY FOOD ESTABLISHMENT INSPECTION REPORT -8 Name 6ol I Date 11TVIDe Of o sec ion Routine O Address Risk .00d Serv' Ion Level Previous Inspection Telephone Residential Kitchen Date: ON vvk4_ /o t� Mobile Pre-operation Owner HACCP YIN Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) �`` Time Bed&Breakfast HACCP In: Other Inspector Out: Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities i EMPLOYEE HEALTH PROTECTION FROM CHEMICALS 71 ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑ 20.Time As a Public Health Control ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑21.Food.and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately.or Overall Rating within 90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction: Based on an inspection today,the items ❑ Embargo Emergency Closure ❑ Voluntary Disposal ❑ Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no.more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of.Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils FC 4 590.005 B=One critical violation and less than 4 non-critical violations 9 ( )( ) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 26.Water;Plumbing and Waste _ (FC-5)(590.006) establishment permit and cessation of food establishment operations. If C=2 critical violations and less than 9 non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must violations observed,7 to 8 non-critical violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violation;4 to 8 non-critical violations=C. 29.Special Requirements (590.009) within 10 days of receipt of this order. 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N IC's ignature Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen? Y N Violation related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs Cooked and RTE Foods.* * 19 PHF Hot and Cold Holding 2-103.11 Person-in-Charge Duties 3-302.14 Protection from Unapproved Additives Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45*F EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each * 590.004(F) 7-101.11 Identifying Information-Original Containers 3-501.16 A Hot PHFs Maintained At or Above 140°F* 2 590.003(C) Responsibility of the Person-in-Charge to Other* ( ) P y7-102.11 Common Name-Working Containers* * Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F Applicants* 3-302.11(A) Food Protection* 7-201.11 1 Separation-Storage* 20 Time as a Public Health Control 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 7-202.11 Restriction-Presence and Use** 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* 7.202.12 Conditions of Use 3-304.11 Food Contact with Equipment and Utensils* 590.004(11) Variance Requirements 590.003(G) Reporting by Person in Charge* 7-203.11 Toxic Containers-Prohibitions* Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Reated or of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated � ) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources g Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetical) Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* y P 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 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* o Not Otherwise Processed to Eliminate Equipment* _ 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Eg csve 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 3-401.1 l(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*17 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* 4-703.11 Methods of Sanitization- Shellfish* Hot Water and 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 009 Poultry or 590 Meat, . 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* Stuffing Containing Fish, (A)-(D) Violations of Section 590.009(A)-(D)in cater- Ratites-165°F 15 sec* Sources* ing,mobile food,temporary and residential 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodbome illness interventions and risk factors. 590.004(C) Wild Mushruunis* 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* VIOLA?IONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* * (Blue Items 23-30) 3-202.15 Package Integrity g g 3-403.11(C) Commercially Processed RTE Food-140°F 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* Critical and non-critical violations,which do not relate to the foodborne illness interventions and risk factors listed above,can be found in the 8 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* Proper g Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 3-202.18 Shellstock Identification* 13 Handwashing Facilities 3-501.14(A) Cooling Cooked PHFs from 140*17 to 70°F 3-203.12 Shellstock Identification Maintained * Conveniently Located and Accessible Within 2 Hours and From 70*F to 41°F/45°F Item Good Retail Practices FC 590.000 Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 * 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction Temperature Ingredients to 41'F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 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. F IKE r TOWN OF BARNSTABLE HEALTH INSPECTOR•s Establishment Name: Date: ' Page: of OFFICE HOURS / p ° PUBLIC HEALTH DIVISION 8:00-9:30 A.M. BARNSrABLE, = 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified � M6�9• `0� HYANNIS, MA 02601 MON.-FRI.-862-4644 No Reference R-Red Item PLEASE PRINT CLEARLY „rEp MPr a FOOD ESTABLISHMENT INSPECTION REPORT 508 ( Name ` ( C Date a of Tvoe of Inspection L eration Us Address Risk Fo ice -ns ) Level Previous Inspection ResiTelephone L S (� Mobae ntial Kitchen pae operation Owner HACCP Y/N Temporary Suspect Illness sw j Caterer General Complaint Person in Charge(PIC) Time Bed&-Breakfast HACCP 009 In: Other Inspector Out: Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. Al 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) re FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands / ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities � l EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives r r ❑ 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 t� ❑6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑ 7..Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑20.Time As a Public Health Control ❑.8.Separation/Segregation/Protection. REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY LO 11.Good Hygienic Practices❑ yg' ❑22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Item-sl Total Number of Critical Violations c Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction: Based on an inspection today,the items ❑ Embargo ❑ Emergency Closure ❑Voluntary Disposal ❑ Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations g=One critical violation and less than 4 non-critical violations regardless of the number of critical,results'in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation.of the food if no critical violations observed,4 to 6 non-critical violations=B. 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If Seriously Critical Violation t F is scored automatically lack of no hot 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or la t violations observed,7 to 8non-critical violations. If 1 critical refrigeration. 2S Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violation,4 to 8 non-critical violations=C. 29.Special Requirements (590.009) within 10 days of receipt of this order. 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: 31.Dum ter screened from public view K44AT1 1- - Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PI 's Signature Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted - Y N A nix Dumpster Screen? Y N Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* F 8 Cross-contamination 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 2-103.11 Person-in-Charge Duties Cooked and RTE Foods.* 3-302.14 Protection from Unapproved Additives* 19 PHF Hot and Cold Holding Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45'F 590.004(F) ' EMPLOYEE HEALTH, 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* * 2 590.003(C) Responsibility of the Person-in-Charge to Other* * 3-501.16(A) Hot PHFs Maintained At or Above 140'F Require Reporting by Food Employees and _ Contamination from the Environment 7-201.11 Common Name-Working Containers 3-501.16(A) Roasts Held At or Above 130`F* 7-201.11 Separation-Storage* Applicants* * P g 20 Time as a Public Health Control 3-302.11(A) Food Protection d U * 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Emits and Vegetables 7-202.11 Restriction-Presence an se 3-501.19 Time as a Public Health Control* * Applicant To Report To The Person In Charge* 7.202.12 Conditions of Use 3-304.11 Food Contact with Equipment and Utensils* 590.004(11) Variance Requirements 590.003(G) Reporting by Person in Charge* 7-203.11 Toxic Containers-Prohibitions* Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Rrated or of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated � ) ' Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetical] Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served y * Pe 7-206.13 Tracking Powders,Pest Control and 3-801.11(C) Unopened Food Package Not Re-Served* 3-201.13 Fluid Milk and Milk Products 4-501.112 Mechanical Warewashing-Hot Water Monitoring 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs 3-202.16 Ice Made From Potable Drinking Water* CONSUMER ADVISORY Concentration and Hardness* 3-401.11A(1)(2) Eggs-155'F 15 sec dness* 22 3-603.11 Consumer Advisory Posted for Consumption of Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System* 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Ef cri-11112001 B) Water Meets Standards in 310 CMR 22.0* 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006 ( Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min Eggs* 4-702.11 Frequency r f ces of qui of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and StuffingContaining Fish,Meat,Poultry or 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* g 590.009(A)-(D) Violations of Section temporary and - ide in cater- * Ratites-165`F 15 sec* in mobile food,tem or and residential Sources g• P aTY 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. * 2-301.14 When[o Wash* * Other 590.009 violations relating to good retail 590.004(C) Wild Mushrooms 3-401.11(A)(1)(b) All Other 145°F 15 sec 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding Requirements.practices should be debited under t/29-Special 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3-403.11 C Commercial] Processed RTE Food-140°F* (Blue Items 23-30) 3-202.11 Package Integrity ( ) y Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* Lis 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 Shells[ock Identification ( ) P26. 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* Management and Personnel FC-2 .003 Tags/Records:Fish Products 5-203.11 Numbers and Capacities Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction* 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient Temperature Ingredients to 41°F/45°F 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 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 crfical 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. �l Date: . pF IHEr TOWN OF BARNSTABLE HEALTH INSPECTORS Establishment Name: ��-�`1rU ��' �r o _Page:__tof Wo OFFICE HOURS --��1 - - PUBLIC HEALTH DIVISION 8:00-9:30 A.M. BARNSrABLE. ` 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified A . `�$ HYANNIS, MA 02601 soe-s2 FRI. No Reference R-Red Item PLEASE PRINT CLEARLY �FON1P'p FOOD ESTABLISHMENT INSPECTION REPORT Al-rl Name 9 / Date 6 T e o Touti of Inspection / / ou C / Address Risk ood a Re-inspectionAic h Level Retai Previous I sp lyion W S CU Telephone Residential Kitchen Date: l�l0 f� Mobile Pree:pe do I G Owner HACCP Y/N Temporary Suspect Illness O Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP JA "Wr7 In: Other ic Inspector �S Out: AJ( �' IM4 P� )) 2 C �7C 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) G(� On ❑ 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) 11 I� Corr live Action Required: F] No es Non-critical(N)violations must be corrected immediately or Overall Rating V I within 90 days as determined by the Board of Health. ` Voluntary Compliance .0 Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction: Based on an inspection today,the items ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health: Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils 6=One critical violation and less than 4non-critical violations 9 (FC-4)(590.005) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If C=2 critical violations and less than 9non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must violations obsery ,7 to less than 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 viol n, -critical viola'ons=C. t 29,Special Requirements (590.009) within 10 days of receipt of this order. 30.Other DATE OF RE-INSPECTION: Inspe or's Signat P m. 31.Dumpster screened from public view Permit Po ted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC s ignatijre PIP A: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen? Y N Violations related to Foodborne-Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* F 6 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 r Cooked and RTE Foods.* - * 19 PHF Hot and Cold Holding 2-103.11 Person-in-Charge Duties - - ' - 3-307.14 Protection from Unapproved Additives Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41'F/45°F 590.004(F) *- EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* * 2 590.003 C Responsibility of the Person-in-Charge to Other* 3-501.16(A) Hot PHFs Maintained At or Above 140°F ( ) 02.11 Require Reporting by Food Employees and Contamination from the Environment 7- Common Name-Working Containers*2 3-501.16(A) Roasts Held At or Above 130°F* 3-302.11(A) Food Protection* 7-202.11 Restriction-Presence and Use* Applicants* 7- 01.11 Separation-Storage* 20 Time as a Public Health Control 3-302.15 Washing Fruits and Vegetables 590.003(F) Responsibility of A Food Employee or An 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* 7.202.12 Conditions of Use* 3-304.11 Food Contact with Equipment and Utensils* 590.004(11) Variance Requirements 590.003(G) Reporting by Person in Charge* _ 7-203.11 Toxic Containers-Prohibitions* Contamination from the Consumer F-3 590.003(D) Exclusions and Restrictions* 3-306.14(A)(B)Returned Food and Reservice of Food* 7-204.11 Sanitizers,Criteria-Chemicals* -REQUIREMENTS FOR 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS(HSP) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(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(AB). Compliance with Food Law* 4-501.111 Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetically Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical 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. L16 Proper Cooking Temperatures for PHFs - CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or Equipment 5-101.11 Drinking Water from.an Approved System* * gg Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* eff rn-rivaoot 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min Eggs* 4-702.11 Frequency r f ces of qui of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and Stuffing Containing Fish,Meat,Poultry or 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* g g �' S90.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- Ratites-165°F 15 sec* Sources* ing,mobile food,temporary and residential ut 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and A Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority 3401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodborne illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special Requirements. 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3-403.11 C * (Blue Items 23-30) 3-202.15 Package Integrity ( ) Commercially Processed RTE Food-140°F Critical'and non-critical violations,which do not relate to the foodborne *. 12 Prevention of Contamination from Hands 3-403.11E Remaining Unsliced Portions of Beef Roasts* 3-101.11 Food Safe and Unadulterated ( ) g illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 3-202.18 Shellstock Identification* 13 Handwashing Facilities 3-501.14(A) Cooling Cooked PHFs from 140°F to 70°F 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Item Good Retail Practices FC 590.000 Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 3-402.11 Parasite Destruction* 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 * 5-205.11 Accessibility,Operation and Maintenance Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients' Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 .00V HACCP Plans 6-301.12 Hand Drying Provision 29. Special Requirements 00, 3-502.11 Specialized Processing Methods* 30. 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. `gyp\ME ro TOWN OF BARNSTABLE. - _ HEALTH INSPECTOR's Establishment Name: 11 ket/1 6 r` Date: �2- 26/(JD Page:� of W OFFICE HOURS : BAR E. PUB2 0 MAW LIC HEALTH STREET DIVISION 3::30-0-4:30 P.M.:30A.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified ;'v: �0� HYANNIS,MA 02601 MON.-FRI. No Reference R-Red Item PLEASE PRINT CLEARLY c 508-862-4644 rFON1 FOOD ESTABLISHMENT INSPECTION REPORT - QN_Sc, F� Name ��-l Date Type of f Ins a io s Routi O Address Risk Food Service Re-inspection i y p /t Level a Previou In pection ��- f Q^ C r �✓`2r n'G Telephone Residential Kitchen Date:B �� 2 AJ `n e^ P/1 \ v.ro Mobile Pre-op ra t- Owner HACCP Y/N Temporary Suspect Illness () �< i- f N r ✓ Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP Other In: c. v V' R(t � do I IQ vie r4 Inspector _) W. Out: u� vr t/ 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 rtc U Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑20.Time As a Public Health Control ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑22.Posting of Consumer Advisories rri Violations Related to Good Retail Practices(Blue Items) Total Number of Critical ViolationsCritical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: ❑ No LesNon-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. ❑ oluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑:,Emergency Suspension C N Official Order for Correction: Based on an inspection today,the items ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a.Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations B=One critical violation and less than 4 non-critical violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and"cessation of food establishment operations. If Seriously Critical Violation t F is scored automatically if: 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 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 -tQ, ed,7 to anon-critical violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials FC-7 590.008 9 violati 8 n n-critical violations=C. 29.Special Requirements (590.009) within 10 days of receipt of this order. is Sign nt: 30.Other DATE OF RE-INSPECTION: Inspect � I ' 31.Dumpster screened from public view X// Permit Posted? Y N Grease Trap Previous Pumping.Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N P C's Signature Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y IN Dumpster Screen? Y N Violations related to Foodborne Illness - Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* S Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202:12�r_ Additives* 3-501.15 Cooling Methods for PHFs 1, 2-103.11 Person-in-Charge Duties Cooked and RTE Foods.* 3-302.14 Protection from Unapproved A.ddiiives* 19 PHF.Hot and-Cold Holding Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45'F EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 590.004(F) * 2 -590.003(C) Responsibility of the Person-in-Charge to _ --_Other* 7-10211 Common Name-Working Containers* 3-501.16(A) Hot PHFs Maintained At or Above 140°F . Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F* Applicants* -- 3-302.11(A) Food Protection* 7-201.11 Separation-Storage* 20 Time as a Public Health Control 590.003 F Responsibility of A Food Employee or An 7-202.11 Restriction-Presence and Use* O P y3-302.15 _ Washing Fruits and Vegetables 3-501.19 Time as a Public Health Control Applicant To Report To The Person In Charge* 7.202.12 Conditions of Use* 3-304.11 Food Contact with Equipment and Utensils* 590.004(11) Variance Requirements 590.003(G) Reporting by Person in Charge* Contamination from the Consumer 7-203.11 Toxic Containers-Prohibitions* 3 590.003(D) TExclusions and Restrictions* ( )(B) 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14 A Returned Food and Reservice of Food* 590.003(E) I Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS(HSP) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetically Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIMEITEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. L16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401 A IA(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of E s-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System* * gg Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* ery crive 11112001 590.006(B) Water Meets Standards in 310 CMR 22.0* 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* Contact Surfaces of Equipment* 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min* Eggs* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surf 4-702.11 Frequency Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* aces of Equipment* Shellfish* 4-703.11 Methods of Sanitization-Hot Water and 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* Stuffing Containing Fish,Meat,Poultry or 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- Sources* Ratites-165°F 15 sec* 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 an Arms* d A * ( )( ) P Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodborne illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special 2-401.11 Eating, Requirements. 5 Receiving/Condition g,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* * (Blue Items 23-30) 3-202.15 Package Integrity g g 3-403.11(C) Commercially Processed RTE Food-140°F Critical and non-critical violations,which do not relate to the foodborne 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* F1g Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 3-202.18 Shellstock Identification* 13 Handwashing Facilities 3-501.14(A) Cooling Cooked PHFs from 140°F to 70°F 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Item Good Retail Practices FC 1590.000 Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 3-402.11 Parasite Destruction* 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 :004 * 5-205.11 Accessibility,Operation and Maintenance Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures I 6-301.11 Handwashing Cleanser,Availability 28. 1 Poisonous or Toxic Materials HACCP Plans 6-301.12 1 Hand Drying Provision 29. 1 Special Requirements .009 3-502.11 Specialized Processing Methods* 30. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Formback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. E /l # 0000' WdZZ 60'6l-ZL-60 G�'M# �-ba y�- October 2015 /Z # 0000! VN:60f6l,-zL-60 Town of Barnstable 4584 Department of Public Works Permit Number Sewer Connection bt Trench Opening Permit Connection Disconnect Mod or Repair X Map Et Parcel# : 308 - 47 Water Supplier DPW - Water Div Street 678 Main Street Sewer Account# Village Hyannis Permit Fee It Check# : $50.00 Chck # 21694 1. Residential Bldg Fee-$420.00 ; Commercial/Industrial Bldg Fee-$875.00 Septic Abandonment Permit# N/A 2. Surcharge for Each Additional Bldg on Same Service-$200.00 3. Surcharge for Pump Station-$300.00 4. Minor Repair or Disconnect of Existing Service-$50.00 Project Contact Information Contractor Name : Capewide Enterprises LLC Owner Name Kelly Ayer Trust Contact Name : Rich Capen Mailing Address 680 Main Street Business Address 153 Commercial Street Hyannis , Mass 02601 Mashpee , Mass 02469 Contact Phone : 508 - 477 - 8877 Telephone : Contact Fax : 508 - 477 - 4977 Property Use Information Residential : Commercial : Commercial Use : Restaurant Industrial Standard Industrial Code Number of Bldgs : 1 Size of Parcel (acres) : 7/16 Acres Pipe Dia Et Material 4" Sch40 Pipe Length 50 ft Before excavating in a Town Way or on Town owned property, the sewer installer must obtain a Road Opening/Trench Permit and comply with the Construction Standards 8 Specifications outlined therein. Applicant must notify DPW . 48 hours prior to installation. Failure to comply with the regulations shall be grounds to revoke this permit. The Sewer Et Trench Permit is valid for 180 calendar days from DPW approval and the installation must be completed within that time period. Engineered drawings must be submitted, with this application form, to the DPW for all commercial or industrial installations. The drawings must be approved before a permit will be issued. Contractor Signature Er Date : Rich Capen 8/30/2011 DPW Approval Signature 8 Date : - DJ Anderson 8/31/2011 Sewer Permit Expires : February , 2012 t TOWN OF BARNSTABLE Date: 08/30/11 DEPARTMENT OF PUBLIC WORKS Permit: 4584 SEWER CONNECTION COMPLIANCE Installer: Capewide Enterprises LLC Property Owner: Kelly Ayer Trust Property Location: 678 Main Street Village: Hyannis Map a Parcel : 308 - 47 Pipe Length: 55 ft Pipe Dia&Material: 4" Sch40 The work has been done in conformance with the Rules and Regulations of the Department of Public Works Signature: DJ Anderson Date: 2-Feb-12 Department of Public Works See Attached Sheet for Sketch l 1 ------------ r l I j Map 8 Parcel ' t , 308 -47 (' J \ t ' r Plan ea °° Scale: 1"=30' / Gar Shut-off vamp' 678 Hyannis Main Street 1 i installed 1 it l new grease trap i ! l l Sept 7, 11 t - i Britian Butcher Shop+ �1 8—t1-Grille , I _ r ' 1 ' i �y O -- - — J--- ---- - Town of Barnstable , Mass Installation of New Grease Interceptor Department of Public Works Brazilian Grill & Meat Market 12 x 18 Sheet y, / A IL Health Department Finish Schedule Brazillian Grill Address: 678 Main Street Hyannis, MA 02601 Kitchen Addition Floor finish to be quary tile with epoxy grout all to be sealed Wall finish to be stainless steel Ceiling finish to be plastic coated, fiberboard, drop in panels All window and door trim to be primed and painted with gloss finish, latex All baseboard to be quary tile with epoxy grout and all interior tables, sinks and fixtures to be stainless steel r *r� U011tilluitt-al ° C� Q MMTM uQ A LUE _ :BACK .BAR,a LINE ' DISPLAY..00 L RS REFRIGERATORS' Utilizing Environmentally Safe,CFC-free R-134a Refrigerant Standard Features • Available in 50", 59", 69", 79", 90"Widths • Modern, State-of-the-Art Styling • Performance Rated Refrigeration System Utilizing Environmentally Safe R-134a Refrigerant � Wear Resistant Black Vinyl Coated Steel Exterior with 304 Series Stainless Steel Countertop Heavy-Duty, Long Lasting, Galvanized Steel Interior with Reinforced Stainless Steel Floor • Stainless Steel Reinforced Threshold Sills for Ease of Loading • Cylinder Keyed Security9 Snap-In and Magnetic Sna -In Y Y Gasket on Each Door • Full Length, Extra Large, Non-Corrosive, Plasticized Fin Evaporator Coil Provides Uniform Air Flow BBC90-GD Distribution to Maintain Constant Product Temperature and Quick Uniform Recovery Heavy Duty, Adjustable and Epoxy-Coated Steel Shelves • Easily Accessible and Serviceable Slide-Out MODELS AVAILABLE Condensing Unit • Readily Removable Front, Rear and Side Venting •BBC50-GD Louvered Grills Allow Greater Condenser Air Flow •BBC59-GD for Tight Fit Installations • Fluorescent Interior Lighting •BBC69-GD • Automatic, Energy Saving, Non-Electric •BBC79-GD Condensate Disposal • High Density, Non-CFC Polyurethane •BBC90-GD Foamed-in-Place Insulation • Double Pane, Tempered, Low-E Hinged Glass Doors Optional Features & Accessories 6"Adjustable Legs • Additional Shelves • SS Models—Stainless • Electric Condensate Steel Exterior, Galvanized - Heavy Duty Pilasters F Steel Interior and Shelf Clips - Remote Models — R - 4" Locking Casters ® ® Step Compartment Shelf . '7 BACK LUE LINE BAR DISPLAY COOLERS SPECIFICATIONS Model Model Model Model Model BBC50-G1) BBC59-GD BBC69-GD BBC79-GD BBC90-GD DIMENSIONAL DATA Net Capacity (cu. ft.) 16 22 26 28 35 Barrel Capacity — (#of Barrel Type Kegs) 2 3 4 4 Straight Wall Capacity — (#of Straight Wall Kegs) 2 3 3 4 5 Width, Overall (in.) 50. 59 69 79 90 Depth, Overall, (in.) 27 27 27 27 27 Height, Overall (in.) 36 3/4 36 3/4 36 3/4 36 3/4 36 3/4 Number of Doors 2 2 2 3 3 Number of Shelves 4 4 4 6 6 Condensing Unit Size (H.P.) 1/3 1/3 1/3 1/3 1/3 Refrigerant R-134a R-134a R-134a R-134a R-134a Cabinet Electrical Specs 115/60/1 115/60/1 115/60/1 115/60/1 115/60/1 Total Amps 9.6 9.6 10.3 10.3 13.3 Power Supply Cord (10 ft.) YES YES YES YES YES Shipping Weight (lbs.) 355 385 415 455 505 Shipping Height (in.) 46 46 46 46 46 Shipping Length (in.) 58 65 78 109 109 Shipping Depth (in.) 42 42 42 42 42 50" 59" 3631e" 36'14" BBc50s9s9,79`&90 SIDE VIEW BBC50-GD FRONT VIEW BBC59-GD FRONT VIEW 69 - ..------ - -- - - 36 A MOB I oho °oo � e e BBC69-GD FRONT VIEW BBC79-GD FRONT VIEW BBC90-GD FRONT VIEW Continental A Division of National Refrigeration&A/C Products,Inc. 539 Dunksferry Road Bensalem, PA 19020 (800)523-7138 Fax:(215)244-9579 VLBBGD305 www.continentalrefrigerator.com 1 1 Hoshizaki reserves the right to change specifications without notice. Item# ! Project: ' KM� t -.rY 1 3 1r. (1 *AutoCad available on KCL STACKABLE ICE C;UBER� \ KM-'300S H . 10/06 Item# 13035 CUBER DIMENSIONS W x D x H KM-1300S_H 48 x 27111 x 2734 _ 4 KM-1300SAH Air-Cooled A € am v KM-I300SWH - moo B-900 Water-Cooled Shown on an optional B-900 ; 9 , p KM-1300SRH t Remote Air-Cooled a' o .. St r f k • Up to. 1296 lbs.of ice production per 24 hours • Durable stainless steel exterior • Protected by HoshiGuarrd Antimicrobial Agent HOSHIGUAR Also available on Large Bins: I 0 CycleSaver design �CttIfSaVHt B-1150SS B-1300SS • EverChecO alert system B-1500SS B-1650SS • Individual crescent cube • Stainless steel evaporator Stackable for 2592 lbs.per 24 hour ice production in the same floor space • Removable air filters (Air-cooled model only) R-404A Refrigerant • Complies with California Energy Commission guidelines (CEC) NSE S Warranty moo IMF Valid in United States,Canada,Puerto Rico,&U.S.Territories.Contact factory for warranty in NOSH "109001 other countries. Three Year-Parts&Labor on entire machine. C @ 0 118TE0 Five Year-Parts&Labor on: Evaporator. HOSHIZAKI AMERICA, INC. Five Year-Parts on: Compressor,air-cooled condenser coil. © TM 618 Hwy.74 S.,Peachtree City,GA 30269 TEL 1-800-438-6087 FAX 1-800-345-1325 www.hoshizaki.com �KM-1300S_,H I STACKABL'E ICE CUBER DIMENSIONS, STACKABLE ICE-CfUBER,�_� '\ W z D'x H i t ' 1 KM.1300S_H' •Air-c oo led # 46 x 27�x 27 1- /r( t�. ```•� •Water-cooled ; i � --- - ---� ✓�'~-----� '� Remote Air-cooled AIR - COOLED Water Temp'F. 50' 70` 90° Bin Control ti 70' 1283 1242 1135 48.1/4" 27-15132• DropDewn •Q (1225ri (697ni Water Inlet 80' 1252 1188 1053 0 112•FPT a 90' 1242 -; 1017 E y e — — WATER - COOLED `° 33/41 FPT Opening -7 v Water Temp'F. 50' 70 90' ` Drain Y— 3D/8.OD Pipe � E LA: 70' 1284 1282 1208 I^ 48' I .n (1219imn) 80' 1283 1280 1166 z7-3/e° 1-3ns s,/e• is /a (695mm) (30mm) _-.. (155mm) (410mm) 90° 1282TW _" 1180 FRONT VIEW SIDE VIEW ICE DROP ZONE REMOTE AIR - COOLED Water Temp*F. 50' 70° 90° LL 70' 1296 1257 1173.Q Eleclrical Supply 7/8•Dia.Opening 10-1/8" 31-38• Electrical SupPN 10.1/8" 31-318• E 80' 1266 1206 1105 (257mm) (797mm) 7 *Da. pen ng 257mm (797mm) a 90° 1257 1068 UTILITY CONSUMPTION E i ;,E Ice Production KWH per Po°b" c•^tl•^•• E Model Number Per Cycle 100 LBS. Water water Y Gal.per Gal.per — E S Lbs. Cubes 100lbs. 100lbs. o e E E KM-1300SAH 30.1 1440 4.9 28.6 N/A E e 2-29 3• Condenser water m E eNFS (74mm 3-118' Inlet 1/2"FTP 3-tla• KM-1300SWH 30.1 1440 4.0 22.1 72 L sn6"(80nm) (aomm) (a0ri Condenser Water v 8-15/16• (227mm) - Outlet 3/8"FTP (227mm) KM-1300SRH 30.1 1440 4.8 30.5 N/A AIR-COOLED UNIT WATER-COOLED UNIT SPECIFICATIONS Model Number Condenser Amperage Min.Circuit Shipping Ampaclty Vllelght URC-121F Remote Condenser(Sold Separately) For Use with KM-1300SRH KM•1300SAH Air-Cooled 12.6 20 3251bs. KM-1300SWH Water-Cooled 9.7. 20 325 lbs. 35 3/4 14 Electncal Suppy 10-118" 31-318" Remote 7 8 ola.Opening (257mm) (797mm) �! {I ,KM-1300SRH 14.5 20 325lbs. plrFlow 22 Air-Cooled Fan Motor Supply Ile"Dia. enin URC-12F� 37 STORAGE BINS E sl uu�� Liquid Rafd.Line 2 1rz 3 Model Number Application Capacity ARI"Rated Capacity � a ti - 1 °achial Corcluit 'v 2 3/4 p� B-800 800lbs. 600lbs. W�..+nge. Discharge Line Lire —� B-900 9001bs. 6601bs. 4-112" z-3a 37ime(115ri (60ri 3-1/8' Pre-Charged Tubing Kits (So B-1150 11501bs. NIA s/ts 80 n n) 20'R4 eparately) (27mm) 20'R404-2068-2 8-1300 1275 lbs. NIA 35'R404-3568-255'R404-5568-2 B"1500 1490 Ibs. N/A REMOTE AIR-COOLED UNIT Voltage supply for the URC Remote Condenser Is supplied from the Ice Maker. !B-1650 1605 IbS. N/A No additional circuit is required. ELECTRICAL BPLUMBING/KM-130OS_H OPERATING LIMITS SERVICE •208-230V/60/1(3 wire with neutral for 115V) -Ambient Temp Range 45- 100°F •Panels easily removed and all components •20 amp Max Fuse •Water Temp Range 45-907 accessible for service. •IR"OD copper or equivalent independent potable water supply •Water Pressure 10- 113psig •Removable/cleanable air filters. •3K'FPT independent drain connection •Voltage Range 187-253V (Air-cooled model only) owe—= CONDENSING UNIT NSF C V� US LISTED HOSMZaV -Voltage Range 104- 127V •I4J 900I -Ambient Temp Range -20- 122°F 1 1 © HOSHIZAKI AMERICA, INC. 618 Hwy.74 S.,Peachtree City,GA 30269 TEL 1-800-43B-6087 FAX 1-800-345-1325 www.hoshizaki.com Printed in U.S.A. �� Flaker Rev 12-04.gxd 12/15/04 10:17 AN Page 8 4 f FME/NME&NSE Series AFE/MFE Series • 3 Year parts on all components 2 Year parts on all components • 3 Year labor on all components 2 Year labor on all components • 5 Year parts on compressor 5 Year parts on compressor FLAKE & NUGGET ICE MACHINE ACCESSORIES MFE400 FME804 FME7204 FME7304 FME2404 NME694 NME994 NNE7234 NME7894 EACI01-IA-Remote Condenser � ■ . ■ ERC151-32A-Remote coMenser - ■ ■ - �r,w., 4y, f^� " +... 3 vk e:: y,-. Imo:' "` ERC20 32A RemoteC d ■ ■ ERC302%!A Remot candor—tort nits ■ ■ - ■ ■ ff A ,mow" :f+.. dM;�i ERC40232A Remote Condensw for—dnits ■ - ■ - kCMR 230-ran Relay kit for when No unit n one condenserLine Sets Kits ■ ■ ■ ■ y Yw y4WMN1'IEJ IS•� ',te RTE25-20 R:PraKhar9ed RN04A Tubing ■ _ • ■ ■■ ■ ■ ■ •• l r 7 e.. fy� RTE4g-4g FL Pre<h rged R-40aA Tubing ■ ■ ■ ■• ■ ■ ■ ■■ m t A RTETS TS Ft.P—Ch gad—.A Tubing - • ■' ■ ■■ ■ ■ ■ ■■ � XFMI-Remote E-11c Eyes ■ ■ ■ ■ ■ • ■ ■ ■ a µ'4� 'g,,vrv; KFMCS-Cart Swltch Adapter kit' - ■ ■ • ■ • • ■ ■ ■. ' r 4'I. _r SCo NBT14A tor use with XT8555,BH550 or 911900 ■ • ■ ■ ■ ■ �� Ar■a� K-5B for use with a BH000 ■ ■ ■. ■. ■. ■ ■ ,t{4Ck:, r,.. KBT20A for use with BH900 ■ ■ ■ -■ ■ f` - � '�"" .pr+'�•^""` `� +:YOB".aJ° � - '�� NBT22 ro -dh BH900 Bin ■ • : y KBT24 for use wllh BH900 Bin ■ ■ ■ ■ W I w' ��^ `' M �r_'�' or - w.en+ KBT25loiuse with 6N900 Bin end two(2)Ice mech-s ■ ■ ■. ■ - - R40, _ r ,•s.;: wµ '`+-"d w RBT2B 1 use with B"a Bin ■ ■ ■ ■ xBT29 to use wlm BH801 Bln. .. ■ ■ .... r^a ...'f'" Mo a mA+'�"-Q� 5°.Wn.�c M1". '"^M „, •�1",.nx.o- y SSMI si 91 sY t m ■ • ■ ■ ■ 3 ti epadr i"'.,•�� r: a - � ;., #p #r pls�'a?;ba' r,•„""".ate ,.�r "'"�, "w SSM2-Te(n System ■ ■, ■ ■ k ..., {�,,, .,�T� 4004 �.SSryry �nde.+^.,,.:.n•F---y"" SSMRCI-Replacement Certr109e!package el n... ■ ■ ■ • ■ ■ ■ ■ ■ F. ='(;a ` acT'a;;Y [}: )M i5N0^," SSMRC6-R PI t C rtridge(package of 6) ■ ■ ■ ■ -■ ■ ■ ■ ■ n� SC 0-0 P fi • ■ ■ ■ ■ • ■ ■ ■ 9^nn ,..F,. ¢ d ( W W^ 4P d f yr#4. , n.,.: 1 "' '+m^ sczg zo c Prefirror - ■ ■ �■ ■ .■ ■ ■ ■ ■ `� : con. . s.,.m.n o• a.aw.m.aomp et.aw.eee ,d.ring I ,,. x a� CERTIFIED .. 9001:2000 Scotsman b, YOU ' LL VALUE THE DIFFERENCE : nge 775 Corporate Woods Parkway•Vernon Hills,IL 60061•(800)SCOTSMAN•Fax(847)913-9844 Website:www.scotsman-ice.com•cu stome csery lc e@scot s man-ice.com Al U,E�., ,Tm�,HIiE r,D,II FzF�,EYArf BFN-2004 Scotsman reserves the right to make product in at any time.Specifications and design are subject t0 change without notice.Printed In U.S.A.IOM DW 12/04 py 4 vn. M:u1: 1, ,e p i,,P, mnc sue.,,: „,Oyy.'° —� - „ ,,..,.. �.�_ »a•.N.. yIkPFFV^x+, vrphkas,wH;b„;,, ^,�+,w'�mt'�i.+,Y�wp;��,'th,..:.m:se�wF-' .:. ;° �_ 14) Flaker Rev 12-04.gxa 12/15/04 10:17 AM Page 2 -e ti 4 n D I S C O V ER WHY . FAILURE IS NOT AutoSentry'Monitoring System It monitors your flake and nugget Ice machines and AN OPTION - L continuously checks for dangerous operating conditions like a lack of water or a need for excessive force to turn the ice-making apparatus.If there's trouble,AutoSentry Whether used to keep grocery store produce crisp and appealing,salad bars inviting or seafood Awill shut the machine down before damage can occur- fresh and tempting,Scotsman's.flake and nugget ice machines are better than ever!Beneath the �t1" eliminating costly repairs and extending the life of themachine.new stainless steel exterior are innovations and improvements that contribute to longer life,lower �.operation and lower maintenance costs. jv� Improved Safety Scotsman's new conductivity water sensor eliminates Scotsman's new AutoSentry"Monitoring System constantly checks the load on the gearbox and will law or no water failures and is unaffected by mineral AutoSentry"Board shut the ice maker down before any damage can occur. Diagnostics have been simplified. Our new build-up or manufacturing variations. conductivity water sensor is not affected by mineral build-up or manufacturing variations. Our drain and drain pan have been improved to eliminate rust,reduce condensation and remove any _ Enhanced Drainage System restrictions that can cause water blockage or vapor locks. These improvements result in a lower A new rust-free plastic drain pan has greater ability to cost of ownership that will make a positive difference to your bottom line. keep water away from key parts and a larger,single - drain line eliminates blockage and vapor locks. - - - Heavy-duty Construction To increase service life,the exterior is durable stainless steel,and the rugged interior components include massive self-aligning spherical roller bearings,a patented double-flight auger to evenly distribute the _._.., - load and a heavy-duty direct-drive gearbox. Auger An Unmatched Warranty -.�.•. - - - Scotsman flake and nugget ice machines have the best warranty available for any machine of its type:an rr unprecedented 3-year parts,3-year labor warranty on ^\ 1 '_ the entire ice-machine and a 5-year parts warranty on / \.� the compressor. rr WARRANTY Scotsman flake ice - Y r.= -«�` r „� ' ' SCOTSMAN FLAKE AND 1..,�� i W - - is small,hard bits „ Unprecedented 3-Year- �', NUGGET ICE MACHINES - r Parts S Labor Warranty of ice,while our x 7c e ARE DESIGNED 70 BE Y nugget form is _ 2kt,kl fix. k. ¢. REAL WORKHORSES IN k .. compacted flake:ice � ANY ENVIRONMENT. •. z, AA.C...} a �« - that is slow-melting and easy to chew. With their new heavy-duty construction, advanced technology and improved systems, it FME21 on BHSSO - easy to understand why Scotsman flake and nugget ice machines have the best warranty in F11ke1 Rev 11-04.gxd 12/15/04 10:17 AM Page 4 I �a ff sf fsv l:011 s> A 47"_ Scotsman's flake ice is fresh,clean and bright.Your produce and seafood displays,salad bars and blended cocktails will come to life with dramatic appetite appeal.Given their reliability,their low water and electrical usage and their Low Cost of Ownership, 4e Scotsman nugget ice is flake ice that has been compacted. It possesses all the benefits of flake the only thing left to decide is which size and type of Scotsman flake ice machine best fits your application. " ice,yet it's harder and drier. The high-quality nuggets are slower melting,which reduces the ` Scotsman 1 21^ 1 30" 42" ? amount of time that must be spent maintaining and restocking displays. Nuggets are also chewable,making them popular in soft drinks and dispensers.Containing the same rugged Dimenslons-W%D%H 21x22x217.. 21.241 21.24.27 30.24.27 42x24x27 components as the rest of Scotsman's flaker line,nugget ice machines are able to provide years of Electrlcal-VoltVIAZIPhase 115/60/1 115/60/1 208-230/60/1• 208-230/60/1 208-230/60/1• - ,.... .. v+f ,' performance and superior value. Max.Fuse Size 15 30 30 30 15r�,5 1 20 20 20 25 25 25 30Min Clrc It Ar 1'h P/. 1/. 1'/ 1'/ 1'/ 1'/Compressor HIP '/. /.' / /. 1'/,No.ofWires'^ -' 2 : 2 1 L 2 2 2 2 2: '2 2mpacity!,!2 11A 19.5 18.3 22.5 11.3 14.1 15.0 14.3 17.3 20.6 19.5 23.1 Shipping weighttbs/Kg 130/60 205/93 210/95 285/129 395/180 Scotsman 21" 30" 42" Alr-Cooled-LDsJKq•, 450/204 760/365 1170/531 1430/649 2455/1114 Dimenslons-WxDxH 21.24.27 21x24x27 301 42x24x27 Water-coole0-lbs./Kg 480/218 810/367 1195/542 1460/662 2390/1084 Electrical-Volts/11dPhaw 115/60/1 208-230160/1• 208-230/6011 208-230/60/1• _ Remote-Cooled-Lbs./Ng NA 685/311 980/445 1280/581 1960/889Ice - - +•� G' 0 0 `� `� Max.Fuse Size 30 30 30 15 15 20 20 20 25 20 20 30 Compressor His '/. 1'h Air-Cooled-LbsJKq•• 380/172• 595/270 870/395 1110/503 1800/8t6 KWH 5.5 4.9 3.26 3.4 3.26 - - No.of Wires va -2 2 -2...2 2 2-' 2 2 r: 2 2 2 2' Min.Circuit Amp^5ity 19.5 18.3 22.5 11.3 10.8 14.115.0 14.3 17.3 20.6 13.8 23.1. Water(Potable) 12.0 12.o 12.0 12.0 12.0 - 2 NME9545 Water=Cooled LbsJNg' ' 410/186` `650/295` '•-1010/458` ' 1220/553_ 2020/9i6 Shipping Weight-LDs/1cg 205193 290/132 Z70/122 1 3951179 1 on BM900 KWH 5,6 3.8 2.45, -2.8 2.45 Water(Potable) 12.0 12.0 12 0 -•12.0 R.O�" Air-Cooled•LDs./Kg 700/318 1080/490 1220/553 r 2130/966 Water(Cond.)__ _ 69._8 _ 82_.3 _ 6_6.0___ 92.3 __66.0. Water-Cooled-LbsAg 745/338 I100/499 1345/610 2185/991 - Remote-Cooled-Lbs./Kg m NA 625/284~ 890/404 �1100/4994 - 1780/807 Remote-Cooled-LbsJKg 615/279 920/417 1110/501 2400/1089 KWH NA 6.2 3.4 3.3 3.4 Water(Potable) NA 12.0 12.0 12.0 12.0 All-Cooled-LDSJK9 520/236 7801354 945/429Bin a 1595/723 .; KWH 5.3 3.94 3.7 3.94 p. s ■ Options mw,.■ n1, Water(Potable) 12.0 12.0 12.0 12.0 t % 22x31 44 _ ��s __ _-'_ v4terCooledtDsJK9 '-605/P4 - 925/420� hio/503 + 1825/828 HT9250 BnC p.190 Los ■ ■ ■ ■ - KWH 41 296 32 265 _ 30x31 5 22 5 with bin top �wi[h bin troy^p with bin top Water(Potable) 12.0„ 12.0 12.0.' 12.0 -e HTB350 C 7p 250 Lbs � " - '■ '-1-sill Remoto-Cooled LbsJKq ..00/c.,4 30x315.295 wilh0 t t b.n wi tom ■ _ Water _ 884__ 80.0 92.5^ ,-80„ HTB555-B Cap:420 Lbs ■ ■ • 830/376 1005W56 IBUO/BIb »+ - 30x315 44.5 with D top with D n top with bin top ■ +�^ KWH 6.2 4.11 3.6 3.87 L _ 8H550 el Cap:4lo Lb °"-" A '""""'--o l-■"^`-a`:"iii:°r• +'''-�: '"°" "s•' - Water(Potable) 12.0 12.0 12.0 12.0 30x315 44 with bin top wiin tbP with bin top BH80Feln Cap:580 Lbs.s bin s� ■� ■ ■ - SH360-.Bin Cap:275 LDS. ■ ..,■ ,i y NME1254 on 8HS50 42x31 5 44 with bin top with D n tap with b n top - 'P a.. •� °' 22 31x44_ N' BH900-e Cip 740 Lbs. :""""^^x'.^' ■ ■ �'"^°''"°""B HT8250-Bin Cap:190 LpS. ■ ■ III . 48.5 33 75 44 with bin top wlth D n_[op with bm top with bin top 30x3I.5k22.5 with bin lop with bin top SH1100-Bin Cap:860 Lbs. ■ �� ■- XTB350 Bin CaP.2501.bs.2. ■"' ''y^'^(4�""'"""°'1"°"O" 48 34 50 30 315x29.5 -"'with b lop v th Din top BH1300-8 CWii60LGs. "�"^^`� ^"�,... �-. III HTBS5S-Bin Cap 420 Lbs ■ ■ - - H x 0 50 • 30 315 44.5 with D top with bin top w ■ - BH7600-8 Cap:1375 LEs .��, n top r -' „"n'w*r n'°+"q."�;Ms' 60 x 34 x 62 ■ ■ ■ ■ BH550 Bin Cap 410 Lbs'��■ 3031.Sx44 ,�w th D topes. •�ith Dln lope � �. BN801-Bin Cap S80 Lbs. ■ ■ ■ - 1QE Air Cooled Q water cooled ®Remote cooled ®Bins rated in accordance with ARI standards 820-95 42 31 5 44 w th bin top with bin lop with b n top ■ m y_ ' •3-pha1e ova able-ad an ado t gna 6'for eg might on a tems• KWWH end water based on lop Ibs of ce The above spec f,ca- � BH9Bd-bin Cap 7a0 Lbs ��f-■•�.,��', ��t�',"�''I"'-■_"^�°Y �'�•'� �! lions based im a s ngle phase model.see'nd v Eua spec sheet for 3 phase models.See back page for appropriate bin types. - - 48.503.75T44 with bin.Iop. with bin lop ' awith bin lop. - ...'e, BHfi00-Bin Cap 860 LM ■ - ■ - ■ ■ 48 34 50 - --P `'"•..r tl'mr"�r.�r'* ws�Pw••^aP:1Ith1mtjp r""'"y"."BH7300 Bln Ca 1100 Lbs. ■ ■ ■ ■ ', 6034x50 �- 3m BN1600-Bm Cap 1375 Lbs 60 3d 62 ■ ■ � ■ NME1854 on.SH1600 1.. *Air cooled 0 water Coaled ®Remote Cooled ®81ns rated in accordance with - - - + ARI standards 820-95 3-Phase available.-•Add an addi[ignal6"for leg height on all bins.'-•KWH and water based on I00 Lbs.of Ice The above specifications based on a s ngle phase model See ndiv dual spec sheets for 3 phase models. -) .11 11 R22 ova lable upon request See back page for cepropr ate bin tops MFE400 on HTBSSS 2 FME1204s on BH900 FME1504 on BH801 G F1aker Rev 12.-04.gxd 12/15/04 10:17 AN. .Page 6 SELF - CONTAINED MACHINES : . } RELIABILITY & SAVINGS IN RFMQTE 1 ow � 1 n F S F R I F _S _ _'W', Scotsman's self-contained flake&nugget ice machines are ideal for bars,caf6s,fast-food outlets, Scotsman's Remote Low Side flake and nugget ice machines represent our commitment to customers with central hospitals and laboratories.They fit under any standard 40"counter and allow for easy front access&�, -�.� �.wF : refrigeration systems.The RL Series is perfect for new and existing refrigeration systems,or can be connected to C� r. servicability.Choose from rotocast plastic or stainless steel models providing from 325 to over 700 separate remote condensing units.This series also eliminates.noise and heat from work areas. 4• f lbs.of ice per day. Our ice production ranges from 915 to 3,000 Ibs..with R-404A refrigerant standard,which is sure to satisfy every ice need. And because we offer a modular design;users can choose the right bin or cart system for their specific needs. Scotsman 21-,30".42-FLAKE/NUGGET REMOTE-LOWSIDE SELF-CONTAINED ICE MACHINES Dimenalons-Wx DxH 21x24x2;145/66 d2x24x2/ 42x24x27 Zlx24x27 ZIx24x27 21x24x27 42x24x2T 42x24x27 DlmenslOns-Wx DxH• 24'/.x24x33 36'/a%24%33 38'/wx29'/z%37'/z Elactncal,IWildPhase 208-230166011 208-230.60/1 208-230/60/1 115-80-1 208230/6011 208-290/60/1 208-230/60/1 208-230/6011 Electrical-Volts/HZ/Phaw 115/60/1 115/60/1 115/60/1 Max:F sl a 15 .�._" is IS . IS 1$ IS15 ISNw 41 Wires 2 2 2 2 2 2 2 - 2 Bin Capacity-Lbs1Kq 140/64 80/36 145/66 BTU'sPrH4ar 6000 12 od T250 tt000 14.250' Ice Form - Flake Flake Nugget..._. _.. " 5wlii 3d(59 6000.. .: AFE400 shipping WelghtitaMg 145/666 255/116 255/IIS 130/59 145/66 145/66 255/116 255/IIS FINsh 'ROtO<d5f 5[aine555fee $tdini¢s65tee1ft—te-Cooled-LbsJKii 1180/5355 2365/1)72 2890/1301 800/363 1090/494 1330/603- 21B0/9B9 2660/1997 Max.Fuse Size 15 15 15 35 1 30 Remote-Cooled-Lb Ag 1000/453 1 1205/54T 1 2000/907 2410/1085 585/265 915/415 1100/499 1830/830 2200/990 - COmPrl560r HP. '/. ti'/. '/. VA NME681RHSM/C ,a. ■ Ml":o Cult Pad Arrlty Cord. cord -9.6 -20.0.. 20.0 rwr.7rw XwE9s4 RHS-A/e ■ SNppinq WeiOM'LDsIKq 185/84 215/9 /, Production 9 320/145 29/x28/ 38 ■ ■ -.. . - . «` "^1-1 e Air/50'Water FIAE2404a5-A/C Aroled-Lbs./Kg 1 395/179 325/147 690/313 29'/,.r7 38h ■ ■ water-Cooled-Lbs./Kg 395/179 NA 710/322 FME3004 RHS-A/C' r,. Ice Production-24 Hours-Power&Water Usage t. 8 HTS555-ein Cap:420 • ■ ■ ■ Air-Cooled 300/160 264/120 560/254 V e 30x31.5x77.5 with din top with bin top -■ with bin top ■ BMBoi-6 [ap 5edibz ■..-_. ■.. -,..:-r.-.,.�......,...�,...�.,.:::.......-..... KWH 5.4 5.6 5.3 4zx31.5 44 - tom i p. m b1 top .. I.bin.top _; :_ Water(Potable) 12.0 12.0 12.0 AFE32S BH900-Bin Cap:740 Lbs. ^—�. ^�•^� ■ ■T� ■ ■ ■ -_ WatarCooled �`a 310/147:e�"`"'fN'A �580%263"� 48.5x33T5 a4 with ein topwith tul top with pp with top with bin top with bin t P w1tn bio tpp KWN 5.0, NA 4.9 -ILI 48k34 so .. yi.rw3...... _� ;. _ — Water(Potable) - 12.0 NA 12.0 9H1300-8in CaP:11dd UdL ■..y ■ • • ■ ■ ■ ■ ■ Water(Cond.) '131.6 NA 1020 60.34150 BHt600-BI wp Iars Lh`s. -"+*+.■".'7 a�7".77 ....ea+!.°,-*;- 60 34 6z' '..: '�■ .' ■ - • ": ■ ■ . 3Qa Ab cooled 0 Water Cooled ®Remote cooled •Awilabl 115 volt model see mdw duals heet for dell Is -'Add an add t pnal 6 for he ht to See back fora a b n tops 'Add an additional 6'for leg height !; pets g 9 P 9e PPrpPna r5 "� Remote Low S de Un is are a lable in R-22 refr g,hent See RL Series spec sheet for further deta'Is --•Remote Condensers available,n 3 Phase KWH S water based on 100 Lbs.of ice A ids.do' t NSE654 r q O r , NME654RLS on SH900 -FME3004RLS on SH1600 f A j GROEN A. Eclipse Braising Pans. Ergonomic tilting braising pan is a griddle, oven, holding and thawing oven, kettle and steamer all in one.Whether you choose the 30-or 40-gallon model—in gas or electric, with manual tilt or power tilt— you'll get a fast, high- capacity braising pan that will get the job done. Features new cam actuator lift mechanism, an improved gear and worm drive tilt mechanism and a more powerful drive otor.BPP shown with optional pantry faucet. odel Description ss Steamer. ier features the exclusive s with simple load compen- ' hat takes the guesswork out �„� sldT"" cooking compartment 1"III llp contamination of the water nd control ensures constant sy garden hose connection Ilation without expensive 3.1 B "Cleveland Enodis J. C. SteamCub. One compartment steamer. 60 minute mechanical timer or solid-state digital controls. Low wate indicator and alarm. Heat on indicator light. 9k nwer ratinn ('anarity fnr i in t^fi—01/,"A, vvdrfHm robot coupe•".=.,,,.. 0� G. Frozen Meat Slicers, "Pn Series. Features a 13" serrated knife that easily slices frozen meat, a high- performance gear drive system designed for this type of application, an EZ-Glide TM table for a smooth and easy slicing stroke, 58% more base clearance and stainless steel construction. Powerful 112 HP 7 amp motor for years of reliability. 2 years parts and 1 year labor warranty. Automatic chute speed is 40 or 60 strokes per minute (3850PF). Automatic model can be disengaged for manual operation. ETL. NSF. Model 3850PF shown. Model Description 360OPF Manual 3850PF 2-Speed D. Me Powerfu t cylinder, all cons and sup complet 1/4" (6m, ® . pusher. `and ETL p ' Model "�---� CC12 CC22 i 4 • Model Descri tion 3600P Manual 4600P Manual 3850P 2-Speed,Chute Speed 40- 3975P 9-Speed,Chute Speed 20- 4975P 9-Speed,Chute Speed 20- 1 .+ Y i Ong w=n A. Medium Duty Gas Restaurant Ranges-Modular 90 Series. A standard oven on 36" and 60" models, or an optional Snorkellm convection oven (or one of each on 60" models). 24" models with space saver oven; 48" models with 1 standard, or an optional SnorkelT" convection oven. Aeration bowls act as crumb collectors while directing heat. Griddles with gas controls in 12"increments provide even,controlled heat. Cast iron grate/bowl finished in matte black porcelain. Stainless steel front, sides, legs and back shelf. Casters optional. AGA design certified and NSF listed. Model Description MF `:AJ�:JI.A_YJI.Itti:J L A. 6°G"Series Endurance wLun i� , Gas Restaurant Ranges. Built to stand up to the demands of high-volume cooking, with rugged, heavy duty construction. Stainless steel front, sides, back riser, high shelf and 6" adjustable legs. Six 32,000 BTU/hr. patented porcelainized, cast burners with lift-off heads. Center mounted pilots with"focused"flame burner system. High turn down ratio burner system for simmering. 12"x12" front and 12"x14" back, porcelainized cast grates with built-in aeration bowl. Front mounted gas shut-off valve for top burners. Model Description G36 36",6 Open Burner Top,Std Oven p G60L 60", 10 Open Burner Top,(2)Std Ovens G260L 60",6 Open Burner Top,24" Griddle/Broiler,(2)Std Ovens C. 400 Series HD Gas Ranges. A. TempestT"' Blenders. B. Bar Blenders. t For ultimate flexibility, operators can choose from high Perfect for frozen and low speeds,timed cycles and a jump cycle(starts in B a cocktails, ice cream low speed, then ramps up to high). The Wave-Action TM drinks, margaritas, system pulls contents down into the blades for smooth iced cappuccinos, creamy results every time! Includes 64 oz. stackablen granitas and more. container, timer with automatic shut off and a jar pad Stainless steel blades, 44 oz. polycarbonate sensor, which turns the motor off when container is not in place. 3-HP motor. 2-year or 20,000 cycle parts and container, Sure Grip TM labor warranty(whichever comes first). Model HBH650 feet. 1 year warranty. UL, NSF, CSA. Model HBB908 Hamilton Hamilton Beach. Beach. xi Hamilton Beach® ! ` I { E c A. 24"Back Bar/Direct Draw Beer Dispensers. Maintains cold 330F to 38°F product temperatures in 24" depth dispenser. Features durable, black laminated vinyl exterior. Stainless steel top and interior. 300 series stainless ° steel floor with 1/2" lip and heavy galvanized steel walls. Energy efficient "Low-E" thermal glass doors. Bright fluorescent interior lighting. Foamed-in-place high density polyurethane a- -_-- insulation (CFC free). One year parts and labor warranty. 5 year compressor warranty. Model TDB-24-48G Cap. Model Description 12 oz. Cans TDB-24-48G Glass Door,241/4"Dx355/8"Hx491/8"L, 2 Doors,2 Shelves 245 TDB-24-48 Solid Door,237/e"Dx355/8"Hx491/8"L,2 Doors,2 Shelves 245 A B. Back Bar Coolers. Back Bar Coolers are available in two, three or four door models. Features include: •Stainless steel or black vinyl coated doors •High strength polyethylene door sills •2"foamed-in-place polyurethane walls save on energy costs and add strength •Stainless steel front,back,top and sides •Above each door fully illuminated interior •Front-vented compressor •Condensing unit slides out for easy service and cleaning - •Adjustable vinyl-coated shelving Optional low-e glass doors available. Model Description CS60SB 5'L,2 Door, Black,4 Shelves CS60SG 5'L,2 Door, Black w/Glass Doors,4 Shelves CS60SS 5'L,2 Door,Stainless Steel,4 Shelves CS60ST 5'L,2 Door,Stainless Steel w/Glass Doors,4 Shelves CS84SB TL,3 Door, Black,6 Shelves CS84SG TL,3 Door, Black w/Glass Doors,6 Shelves CS84SS TL,3 Door,Stainless Steel,6 Shelves CS84ST TL,3 Door, Stainless Steel w/Glass Doors,6 Shelves B CS108SB 9'L,4 Door, Black,8 Shelves CS108SG 9'L,4 Door,Black w/Glass Doors,8 Shelves CS108SS 9'L,4 Door, Stainless 'q + j;- prepare =HOBAF�T Legacy" Mixers • Exclusive swing-out bowl first in the industry • Gear transmission _ • Shift-on-the-Fly'"controls • Patented soft start agitation technology • Automatic time recall • SmartTimer" • #12 Hub • • S/S bowl guardWMI • NSF,UL DESCRIPTION SALE/EA.. 980HL2000000 20 Quart,1Y2 hp. '4475.00 HL300 30 Quart,%hp. '7375.00 HL400 40 Quart, 1%Z hp. '9650.00 980HL6001STD 60 Quart,2.7 hp. $13675.00 . ,x r vF C finn�inc F 1— Undercounter Dishwashers " • 30 racks per hour .M !#,, • 70T.rise booster heater ; • Delime notification/cycle r :� • Fresh water rinse- 1.2 gallons per rack ` • 16 gauge s/s tank,door and top panel • Microcomputer,top mounted controls w/digital display • • Removable s/s scrap screen E • Corrosion resistant pump . • Includes 2 dish racks • NSF,UL al" ` DESCRIPTION SALE/EA. 990LXI000000 w/o Detergent/Rinse Pump '4600.00 1OF 'av k& .990LXIPUMP00 w/Detergent/Rinse Pump $4850.00 ti °` w •. - �� Compartment Sinlcs p � • 18 gauge stainless steel •Adjustable plastic bullet feet r ! •Bowl size 16"x 20"x 12"d. � � � � � � � • � �� '$� °' ��p 3 •2513/16""d.x 433/a"h. [ 0 - •NSF DESCRIPTION. SALE/EA f 641BKS116200 211.,1 Compartment� � � � �.� $398.00 641BKS216200 37"L,2 Compartment 49$.00 � 641BKS316200 531.,3 Compartment $649.'00 " 3 �I 3 r W 641BKS3162OR 681E"1.,3 Compartmental 18' drainboard 775 641BKS3162LR 84"'1.,3 Co 18 dcamboards795 00 �' ` o ..� w _ Hand Sinks � 49 Grease •Heavy gauge wall hung hand 'r 2 sink Traps ��:�� a'' •4"C/C splashmount opening " • 1'/8"'drain opening `' •Non-skid cover ¢ fr •Cover locking device •Removable baffle CAPACITY SALE/EA. DIMENSIONS SALE/EA.j 778BKGT20000_ 201b./10 g.p.m. $205.00 643BKHSW1410 17"_x 151h",NSF $139.95 778BKGT40000 40 lb./20 g.p.m. $364:010!1 650BKHSWSSWF 12"x 16" $139.95 778BKGT50000 501b./25 g.p.m. '$489.00 kittredge— NATICK AGAWAM WILLISTON 1-1 Michigan Drive 100 Bowles Road Whitcomb Industrial Park 41 equipment.campany, inc. Toll Free: 877-768-8978 _ Toll Free: 800-423-7082 Toll Free: 800-432-0225 . ces subject to change without notice.Broken case charges and freight charges apply.Not all items in stock.Not responsible for typographical errors.We reserve the right to substitute like items. •Removable stainless steel grea •Specially designed rear flue-applies to griddle tops only •,.Griddle Tops-10 gauge nickel plated steel •Broiler Tops- 10 gauge steel construction GRIDDLE TOPS. DESCRIPTION $249SALE/EA95. -436MC12000000 Covers 2 Burners, 11"x 23"Grill Surface 436MC24000000 Covers 4 Burners,23"x 23"Grill Surface $299.95 'q'- 436MB24000000 BROILER TOPS 436MB12000000 Covers 2 Burners, 113/4"x 24"x 5" $299.45 " 436MB24000000' Covers 4 Burners,23'W'x 24'x 5" $399.98 Casters �� Sta Sm as nley it ti w " 605017 �� 605007000000' I, 000000 4 �605 Y. 5 i 605430ATP513 0030 00 " 1 3 000 VV a s4 tia g PM, $,v05 y T. .., FORS ETRO POLY W m I ,$ _ 3 WORKTABLES a DESCRIPTION 'SALE/EA. M PTION SALE/EA �� FOR � 'HEEL DESCRIPTION, 605017000000 No Bralce mm�$22.9g • 6050 rake $24.50 ° LL m m. $04000000 ., W BBrake $26:50 605018000000 w/Brake y 6050 . � .. �. $rJOr 6050METR0' BLACK $ 605430ATP513 .00 07000000 No Brake 16.25 RUBBER No Bral<e 4 605430ATP51B w/Brake a - '; $55 00 60500$000000 w/Brake :'` $19•75 ;r r � a * W e1 kittredge NATICK AGAWAM WILLISTON 42 ®equipment company,.9 11 Michiggan Drive 100 Bowles Road Whitcomb Industrial Park Toll Free: 877-768-8978 Toll Free:800-423-7082 Toll Free:•800-432-0225 Prices subject to change without notice.Broken case charges and freight charges apply.Not all items in stock.Not responsible for typographical errors.We feserve the right to substitute like iterr intenance and water Model Description ode[2110-WB .1 EI)F7724-311tj� i 71111WO Hot Water Hose 50' /SHER design engineered to withstand Tf s found in today's foodservice A ball valve held in a leak-proof on seals.Stainless steel clamping esign requires no disassembly. �( 1"Overflow:Chrome /SHER • ainer lat Strainer w/Additional L. Ultra-SprayTM Valves. Discover what municipal water conservation managers all agree upon...that "x21"Overflow:Chrome retrofitting your pre-rinse units with the efficient Fisher Ultra Spray can save you thousands of dollars in water and energy costs each year! 1.6 Gallons per minute,fits all brands of pre-rinse units. Model 2949 160 101 Aqua Saver Control Panel AS Aqua Saver Module John BOOS yt sirw1887 G. Stainless Steel Compartment Sinks. Model Description 0aype 304 - 16 gauge stainless steel construction, 3PB1824 3-18"x24"x12"No Drainboard bricated bowls with fully welded front apron, 3PB1824-1 D18 3-18"x24"xl2"w/18"Drainboard standard with stainless legs and bracing.Available 3PB1824-2D18 3-18"x24"xl2"w/18"Drainboard L&R in 1, 2, 3, or 4 bowls,configuration; 3 and 4 bowl 3PB1824-2D24 3-18"x24"x12"w/24"Drainboard L&R sinks standard with 2 sets of faucet holes. NSF. 3PB18-2D18 3-18"x18"x12"w/2-18"Drainboards Also available in 14 gauge and 14"deep. Additional models available. 159 a �- OBART t o` AM Select Dishwashers ITa j t •. 58 or 65 racks/hr.(hot water or chemical san Only0.74 gallons per rack final rinse water a� $ sy Timed wash cycles for 1,2,4 or 6 min. o at. .. a - .� m • 27"door opening Solid state,integrated controls with digital st a • e 1 Stainless steel pump and impeller . or • Stainless steel drawn tank,tank shelf,chambe d k �3 frame and feet Revolving,interchangeable upper and lower w and rinse arms 208/240V. 'n / .NSF,UL @g _ rl " a ='� •,��. n: za ':,�' DESCRIPTION a a .t`° • # fi b R 990AM151PH00 1 Phase,w/o Booster,66%2' 990AM15TIPHBO to a. � ffi � a 990AM153PH00 3 Phase,w/o Booster,66Y- • • .: 1I a ' : 990AM151PHBO 1 Phase,w/Booster,66h" 990AM153PHBO 3 Phase,w/Booster,66%" 990AM15TIPHBO 1 Phase,w/Booster,77'F2" t: 990AM15T3PHB0 3 Phase,w/Booster,77'/z" 990AM151PH00 kittredge NATICK AGAWAM WILLIST 14 equipment company; inc. 11 Michigan Drive 100 Bowles Road Whitcomb Indu ® Toll Free: 877-768-8978 Toll Free: 800-423-7082 Toll Free: 800 Prices subject to change without notice.Broken case charges and freight charges apply.Not all item::in stock.Not responsible for typographical errors.We reserve the rocessors . Compactdestgn� - 41 � ' � � • � ��• Angled front �� ", � � � �. t~ mot. PIanetary drive � rm �. ILarge half size feed hopper . _, • All alummum hopper,and housing y� • � Interlock switch `' -'� "SIT � 44 r r a _Cutttn tools! ° �, s '�" x Red OFF Green ON buttons 1 ,a Includes 3 pack of plates '/� and 5/3z shctr i '�" I and%6 shredder 7 oeq '� .. • p � 'ft , � DESCRIPTIOtd SALE/EA ' ; 8355FP10 � Pro • 00d " b./ $323355005 000-Proucs7 �Ib�/hr�%zPP 150 1B FP s hp $/ r %r 377� ,Produ 0 ,. FP 300 1B Produces 9541b./hr 3/a hp � $4450`00 FP 350 1B r Produces 15�O1b/hr,'lhp 4975 00 to Peeler_ 15-20 pounds of potatoes and most root type ables in just 3 minutes 4 9,_ motor with manual reset thermal overload protection. stainless steel finish housing nute timer �m° t ovable NSF Lexan liner ovable 14W silicon carbide abrasive disk 41 less steel drive shaft vable cam-type pressure lock-in hopper'door 6115-1 � duty molded polyester plastic lock-in hopper cover 'ent Buna S Rubber trim molding $225000 and plug(115/60/1 SF tredge NATICK AcAWAM WILLISTON com an 11 Michigan Drive 100 Bowles.Road Whitcomb Industrial Park 13 p y, inc. Toll Free: 877-768-8978 Toll Free: 800-423-7C82 TollFree: 800-432-0225 [tent hout notice.Broken case charges and freight charges apply.Not all items in stock.Not responsible for typographical errors.We reserve the right to substitute like items. ® Electrolux 2ZIE (O.Com 13/T17 PRODUCTS 640 N. Capitol Ave. Greens.Machine Series Indianapolis, IN 46204 i VP-1 - 20 gal.Vegetable Dryer 800-729-5051 p Main features j • Easy to Reach Control Knob with adjustable ON/OFF 5 minute timer. i • Easy Lock Casters t • Easy Cleaning • Easy to load Polyethylene Inner Basket with Handle Grips • Sturdy Polyethylene base totally sealed �� _... • Balanced Stainless steel driver,easy to remove for cleaning cr'�o me - Stainless Steel Tub&Lid Dimensions: • Height:32.5" • Diameter:27" Y • Shipping Weight:80 Ibs Space Required:26.5"wide • Built in water drain reservoir. I Inner Liner Capacity:20 gal./18 lbs. • Height:17" • Diameter:1 5.68" ETL electrical and sanitation listed. NEMA#:5-15P with 8'cord: 2 year parts warranty,1 year labor. ) Optional Ac cessories ccessories • Extra inner liner (PNC 653626) • Stainless steel lid (PNC 653628) Greens Machine Series • White polyethylene inner lid (PNC 653629) VP-1 - 20 gal.Vegetable Dryer • White polyethylene inner liner (PNC 653630) 601559(VP-1) VP-1 20 gal.Stainless Steel Dryer 115 V/1 p/60Hz Short Form' p Specification Item No. ..�- i Unit to be Electrolux Dito VP-1—20 gal.Vegetable Dryer'characteristics to be 115 V SINGLE-phase operation with Single speed at 406 rpm.Heavy duty Stainless steel body with an ergonomic design for easy use and cleanability. O AD 0 E1� us CET�1 �'� FP 01 �. f <rer6o "+rron�`$ NEMA#..5-15P -cr ._ . Approval: ) U Ivy Electrolux Professional,Inc. www.electroluxusa.com/professional 3225 SW 42nd Street,Fort Lauderdale,Florida,33312*Telephone Number:866-449-4200•Fax Number:954-327-6789 H I ® Electrolux 2ZFZZC®.coon Greens Machine Series PRODUCTS DITD $00-729-5051 VP-1 - 20 gal.Vegetable Dryer i Front View Electric Supply voltage: 601559(VP1) 115 V/1 p/60Hz-2.7A 32.50 826 mm Top View 0 27.00" 686 mm Side View 15.68" 398 mm Inner Liner 432 mm Inner Liner Greens Machine Series VP-1—20 gal.Vegetable Dryer The company reserves the right to make modifications to the products without prior notice.All information correct at.time of printing. 9-5-06 I Project Quantity Item# Model Specified: CSI Section 11400 i G-Series Reach-in Refrigerators/ One,Two&Three Section Models, 32"Deep Self-Contained Aside from their anodized aluminum side and interior finishes, GTraulsen's G-Series"Dealer's Choice"models meet or exceed the Equipped with an - - SERIES standard specifications and performance of most other brands top easy to use o m o microprocessor Statier product offerings. Reliable, energy efficient,and durable; with Control! Front&Door(nless el large individual storage capacities,the high quality G-Series line-up Front 8 Door(s) 9 9 P 9 q ty P includes a wide range of one, two and three section reach-in refrigerator and freezer models,built in our most popular footprints. ` They are available with either full or half height doors,and the added ( _ convenience of a variety of different door hingings to choose from. In addition, each also includes a number of user-friendly features, making them one of the best overall equipment values in Foodservice today,and the right fit for nearly any commercial application. ( AVAILABLE MODELS t` Single Section Two Section Three Section (Formerly Model GHT132WT) (Formerly ModelGHT232NUT) (Formerly ModelGHT332NUT) T Model# I9s[Hinging Model# 24QL Hinging Model# Dsst Hinging G10000 Half Right G20000 Half Left-Right G30000 Half Left-Right-Right Model G20010 ; G10001 Half Left G20001- Half Right-Left G30001 Half Left-Left-Right G10010 Full Right G20002 Half Right-Right G30002 Half Right-Right-Right 0 G10011' Full Left G20003 Half Left-Left G30003 Half Left-Left-Left G20010 Full Left-Right G30010 Full Left-Right-Right G20011 Full Right-Left G30011 Full Left-Left-Right Model G30010 Model G10010 G20012 Full Right-Right G30012 Full Right-Right-Right G20013 Full Left-Left G30013 Full Left-Left-Left Standard Product Features Optional Accessory Kits • High Quality Stainless Steel Exterior Front and Door(s) 0 Additional Epoxy Coated Shelves* • Corrosion Resistant Anodized Aluminum One-Piece Sides • No. 1 Type Tray Slides*To Accommodate either: (1) 18"x 26" • Durable Anodized Aluminum Interior or(2) 14"x 18"Sheet Pans,Adjustable To 2"O.C. • Microprocessor Control With LED Temperature Readout • No.4 Type Tray Slides*To Accommodate(1) 18"x 26"Sheet • Top-Mounted, Balanced, Self-Contained Refrigeration System Pans(equips one full section) • Large High Humidity Evaporator Coil Outside The Food Zone • Universal Type Tray Slides*To Accommodate Either(1) 18"x • Full or Half Length Stainless Steel Doors With Locks 26"or(2) 14"x 18"Sheet Pans,or(2) 12"x 20"Steam Table • Self-Closing Doors With Stay Open Feature At 120 Degrees Pans,Adjustable To 4"O.C. • Guaranteed For Life Cam-Lift Hinges • Chrome Plated Shelves*(for use in lieu of standard shelving) • Guaranteed For Life Horizontal Work Flow Door Handle(s) • 6"High Adjustable Legs(for use in lieu of standard casters) • Automatically Activated Incandescent Lights • Two Year Service/Labor Warranty Available • Damage Resistant Stainless Steel Breaker Caps • Three(3)Adjustable Epoxy Coated Shelves Per Section, *Please refer to spec sheet 4-5 for Supported On Shelf Pins(installed at the factory) optional accessory kit details • Energy Saving Automatic Non-Electric Condensate Evaporator • Magnetic Snap-In Door Gaskets • Gasket Protecting Anodized Aluminum Door Liner NOTE: All optional accessory kits are shipped separately for • Anti-Condensate Door Perimeter Heaters later installation by others at the jobsite. • Thermostatic Expansion Valve Metering Device Provides Quick Refrigeration Recovery Times • Stainless Steel One-Piece Louver Assembly • 9'Cord& Plug Attached All Traulsen G-Series solid • Set of Four(4)6"High Casters With Locks door refrigerator models are 1 010 • One Year Parts And Labor Warranty ENERGY STAR"listed for • Five Year Compressor Warranty efficient operation! ■■ �� Listed by Underwriters Laboratories boratories Inc.,to C US U.S.and Canadian safe standards and Listed by NSF International. Approval: usTO PHONETRAULSEN 4401 BLUE MOUND RD. FT.WORTH,TX 76106 SECTION :rr r 0 Project Quantity Item# Model Specified: CSI Section 11400 Specifications Construction,Hardware and Insulation Refrigeration System Cabinet exterior front, louver assembly and doors are constructed of 20 gauge A top mounted, self-contained, balanced refrigeration system using R-134a stainless steel. Cabinet sides (including returns), interior and door liners are refrigerant is conveniently located behind the one piece louver assembly. Itfeatures constructed of anodized aluminum.The exterior cabinet top,back and bottom are an easy to clean front facing condenser,thermostatic expansion valve,air-cooled constructed of heavy gauge aluminized steel.A set of four(4)6"high casters are hermetic compressor,large,high humidity evaporator.coil located outside the food included. zone and a top mounted non-electric condensate evaporator. A 9'cord and plug is Doors are equipped with a gasket protecting metal door pan, removable plug provided. Standard operating temperature is 34 to 38°F. cylinder locks and guaranteed for life cam-lift,gravity action,self-closing metal,glide Controller hinges with stay open feature at 120 degrees.Hinges include a concealed switch to The easy to use water resistant microprocessor control system is supplad standard. automatically activate the interior incandescent lighting. Guaranteed for life,work It includes a 3-Digit LED Display,and a Fahrenheit or Celsius Temperature Scale flow door handles are mounted horizontally over recess in door which limits Display Capability. protrusion from door face into aisleways. Interior Easily removable for cleaning,vinyl magnetic door gasket assures tight door seal. Standard interior arrangements include three(3)epoxy coated wire shelves per Anti condensate heaters are located behind each door opening. section,mounted on shelf pins,installed at the factory. Shelves are full-width,and Both the cabinet and door(s)are insulated with an average of 2"thick high density, do not have any large gaps between them requiring the use of"bridge"or"junior non-CFC,foamed in place polyurethane, shelves." Recommended load limit per shelf should not exceed 225 lbs. Warranties DIMENSIONAL DATA 1Section Models 2-Section Models 3-Section Models Both a one year parts and labor warranty and a five year compressor warranty(self- Net capacity cu.ft. 24.2(686 cu 1) 46.0(1303 cu 1) 69.1(1958 cu 1) contained models only)are provided standard. An optional 21d year extended parts Length-overall in. 297%(75.9 cm) 521%(132.4 cm) 765/16(1918 cm) and labor warranty is also available. Depth-overall in. 35(88.8 cm) 35(88.8 cm) 35(88.8 cm) Depth-over body in. 32(81.3 cm) 32(81.3 cm) 32(81.3 cm) Depth-door open 90°in. 57%(146.3 cm) 57%(146.3 cm) 57%(146.3 cm) Clear door width in. 211%(53.6 cm) 211/8(53.6 cm) 211/e(53.6 cm) Clear half-door height in. 271/2(69.9 cm) 271/2(69.9 cm) 271/2(69.9 cm) Clear full-door height in. 57%(146.3 cm) 57%(146.3 cm) 57%(146.3 cm) It Height-overall on 6"casters 83%(211.5 cm) 831/4(211.5 cm) 831/4(211.5 cm) No.Standard Shelves 3 6 9 Shelf area sq.ft.' 18.8(1.75 sq m) 34.6(3.21 sq m) 51.9(4.82 sq m) ELECTRICAL DATA Elevation Elevation Elevation Voltage 115/60/1 115/60/1 115/60/1 One-Section Two-Section Three-Section Feed wires with Ground 3 3 3 Full load amperes 7.0 8.5 10.9 REFRIGERATION DATA Refrigerant R-134a R-134a R-134a 24(75.9-1 BTU/HR H.P.2 2400(1/3 HP) 2400(1/3 HP) 4360(1/2 HP) SHIPPING DATA Length-crated in. 35(89 cm) 63(160 cm) 91 (231 cm) aJ[119:7oml Depth-crated in. 43(109 cm) 43(109 cm) 43(109 cm) % n e Height-.crated in. 831/2(212 cm) 83%2(212 cm) 831/2(212 cm) - .211[53.Ban Volume-crated cu.ft. 71(2011 cu 1) 131 (3711 cu 1) 189(5354 cu 1) . Net Wt.lbs. 305(138 kg). 450(204 kg) 610(277 kg) J� Gross Wt.lbs. 395(179 kg) 590(268 kg) 790(358 kg) 21i (53.6cm] NOTES 2 PtAS,TYP. NOTE:Figures in parentheses reflect metric equivalents. Plan-One-Section Plan-Two-Section 1= Figure shown reflects the area of standard shelf compliment plus the additional storage area available on the cabinet bottom. 2= Based,on a 90 degree F ambient and 20 degree F evaporator. 15. F32"(6/.3 cm)l - o Equipped With One NEMA 5-15 P Plug 75&(193.8cm) �1 E 71[.[161.Icm] REQUIRED CLEARANCES S E 21 (53.6cm] In order to assure optimum performance,the condensing unit MUST have an adequate supply of A 3 OS•P7P• $ air for cooling purposes. Therefore,the operating location must either have a minimum of 12" - a clearance overhead of the condensing unit or allow for unrestricted air Flow at the back of the unit. Clearance of at least 12"above is required in order to perform certain maintenance tasks.. m s r>$ NOTE:When ordering please specify:Voltage,Hinging,Door Size,Options and any �. additional warranties. Plan-Three-Section- Continued product development may necessitate specification changes without notice. Part No.TR36787(revised 1/07) Section-All Models SECTIONTRAULSEN • "• FT WORTH, 0. PHONE4-1 :rr r 0 mODEL 80t$ I N a .1 I 1 15 ze h f�l I There isn't a better performing Gravity Feed Slicer than a Better Slices—Gets the most out of your product. the Berkel Model 808!A hollow ground stainless steel knife, a built-in dual action sharpener and easy glide • Easy glide and self return product table. product table combine to provide fast,better looking and • Hardened, hollow ground and polished stainless ste.ef longer:lasting sliced product. knife. And should service ever be necessary,the 808, like all • Built-in dual action sharpener—for a lasting: razor sharp Berke]products,is backed by our nationwide service edge. network. • All product contact parts are stainless steel. e Easy to clean—disassembles quickly without tools. 1 k f14fL 1 1 I t 1• •1 I 1 111 /1 1 1 t 1 ' FEATURES • 121/2 inch hollow ground stainless steel knife. • All work area corners are rounded and joints • Easy glide and self return product table.' are designed to prevent accumulation of bacteria. • Slice Thickness Regulator—provides micrometer adjustment for slice thickness. • Fast, easy cleanup disassembly without tools-most product contact parts are • Built-in dual action sharpener. submersible for wash basin or dishwasher • All parts that come in contact with the product convenience. are stainless steel. • Stainless steel gauge plate, knife center plate • Cast stainless steel meat pusher.. and meat table. I SPECIFICATIONS Operation Gravity Feed. Finish Stainless Steel and Burnadized Cutting Up to 11 (280mm)wide,up to 6 " Aluminum. Capacity (152mm)high or 8"(203mm)diameter. Dimensions Width-19"(483mm) Slice Up to 27/32" (21 mm). Depth-291/4 H(743mm) Thickness Height-201/a (511mm) Knife 121/2"(318mm)diameter,hollow ground Weight Net 94 lbs.(42.7 KG) hardened and polished stainless steel. Shipping Weight 124.lbs.(56.4 KG) Knife Built-in two stone dual-action system. Sharpener Motors 1/3 HP, 115 volts,60 cycle,single phase, 4.7 amps.,A.C. As we continually strive to improve our products,specifications are 1/3 HP,230 volts,60 cycle,single phase, necessarily subject to change without notice. 2.4 amps.,A.C. 1/3 HP,220 volts,50 cycle,single phase, 3.1 amps.,A.C. USDA O ,115E �ti Accepted Berkel Incorporated•One Berkel Drive• LaPorte. IN 46350 Telephone(219)326-7000•Telex 258-343• FAX(219)324-2928 IN CANADA: Berkel Products Co., Ltd.,Toronto•Telephone(416)625-4160• FAX(416)625.3166 k�.• ColItIllelltal '36" SANDWICH, UNIT REFRIGERATORS. Standard Features Unique Air Flow Distribution Allows Pan Product to Maintain 331-411F Being in Compliance with and Certified Under the '98 NSF Standard For Preparation Units. .. Modern, State-of-the-Art Styling • Performance Rated Refrigeration System Utilizing Environmentally Safe R-134a Refrigerant • Easily Serviceable Back Mounted Compressor • 2" Non-CFC Polyurethane Foam Insulation r` Spring Loaded, Self Closing Door • Magnetic Snap-In Gasket • 5" Casters, two with brakes/two with out brakes Heavy-Duty, Epoxy-Coated Steel Shelves • Interior Hanging Thermometer Full Length Nylon Cutting Board • Cabinet Construction Consisting of Stainless Steel Front and Top,Aluminum End Panels, Case Back and Interior • Non-Corrosive, Plasticized Fin Evaporator Coil Completely Enclosed, Vented and Removable Case Back • Automatic, Energy Saving, Non-Electric,Condensate Disposal • 1/6 Size Pans,4"Deep SW36-10 10 ft Cord and Plug Attached Models Available Optional,Features &.Accessories • SW36-8 • SW36-8C • SW36-12M Legs Electric Condensate • SW36-10 • SW36-10C • SW36-15M • Remote Models R Pan Opening Sizes • Stainless Steel End Panels- • Stainless Steel Legs SA Models Additional Shelves • Stainless Steel Interior& Door Locks Utilizing Environmentally Safe, CFC-free R-134a Refrigerant Exterior-SS Models • Single Overshelf • Stainless Steel Finished Back • Double Overself in Lieu of Aluminum I ' 36" SANDWICH UNIT REFRIGERATORS SPECIFICATIONS _DIMENSIONAL DATA SW36-8 SW36-10 SW36-8C SW36-10C SW36-12M SW36-15M Net Capacity(cu. ft.) 10.3 10.3 10.3 10.3 10.3 10.3 '/6 Size Pans 8 10 8 10 12 15 Width, Overall (in.) 36 36 36 36 36 36 Depth, (incl.HdIs.R Bumpers)(in.) 31 31 31 31 31 31 Depth, Body Only(Less Door(s)(in.) 271/2 271/2 271/2 271/2 271/2 271/2 Depth, Cutting Board (Std.Top) 12 12 1.9 19 10 10 Height, Overall(inci.s'casters)(in.) 42 3/8 42 3/8 42 3/8 42 3/8 42 3/8 42 3/8 Shelf Area (sq. ft.) • 4.6 4.6 4.6 4.6 4.6 4.6 No. of Shelves 2 2 2 2 2 2 No. of Doors 2 2 2 2 2 2 Condensing Unit Size (H.P.) 1/5 1/5 1/5 1/5 1/5 1/5 Refrigerant R134a R134a R134a R134a R134a R134a Cabinet Electrical 115/60/1 115/60/1 115/60/1 115/60/1 115/60/1 115/60/1 Amps 6.3 6.3 6.3 6.3 6.3 6.3 Fans 2 2 2 2 2 2 Interior Depth (in.) 20 20 20 20 20 20 Interior Height (in.) .26'/4 261/4 261/4 261/4 261/4 261/4 - Interior Width (in.) 32 32 32 32 32 32 Shipping Weight (lbs.) 240 240 240 240 250 250 Shipping Height (in:) 431/4 431/4 431/4 431/4. 43'/a 431/4 Shipping Length (in.) 43 43 43 43 43 43 Shipping Depth (in.) 46 46 46 46 46 46 31 35 u1 � y Is { 7 3 I// �9 Y 1 n n/32 �--Is 3/e Is va 42 3/8 r a va. z3 3/4 - 42%14 7/R-- ._'..'�{ OPRNINC 357/8 WORto 1/4 t '10 I// OPP.NINC T- `� Standard Top Side View - 6Top Side View M-Top Side View 36 36 27 1/2 3/4s B 7 3/4 3Y4 F�7 3i4 r N�N . IJ In 1 13 in 34 34 30 Is 12 — l0 sW3s ac' SW36-12M SW36-8 3 1/4 36 36- 36 31 A 31 I/8 1a 12 1.N - - _ 34 34 to 7/8 30. lOL-M —A l2 10 SW36-10 31 SW36-IOC S{Y36-15M . . A Division of National Refrigeration&A/C Products,Inc. ontinental 539 Dunksferry Road Bensalem, PA 19020 (800)523-7138 Fax: (215)244-9579 www.continenta I refrigerator.corn 36SWSCM607 r, con tillelital WORKTOPw REFRIGERATORS Standard Features -Modern, State-of-the-Art Styling -Performance Rated Refrigeration System Utilizing Environmentally Safe R-134a Refrigerant m x' -Easily Serviceable Back Mounted Compressor •2" Non-CFC Polyurethane Foam Insulation -Spring Loaded;Self Closing Door -Magnetic Snap-In Gasket r •5" Casters, two with brakes; two without brakes SW60 -Heavy-Duty, Epoxy-Coated Steel Shelves 4= -Interior Hanging Thermometer -Unique Air Flow Distribution Keeps Product at Uniformly Constant Temperatures -Cabinet Construction Consisting of Stainless Steel Front and Top,Aluminum End Panels,Case Back and Interior SW48 -Non-Corrosive, Plasticized Fin Evaporator Coil SW27 -Completely Enclosed, Vented and Removable Case Back -Automatic, Energy Saving, Non-Electric Condensate Disposal Models Available •10' Cord and Plug Attached • SW27 • SW60 • SW32 • SW48 • SW36 . SW72 Optional Features & Accessories • Legs • Electric Condensate • Remote Models R Additional Shelves • Stainless Steel End Panels- • Back Splash-BS SA Models • Glass Door-GD Utilizing Environmentally Safe, • Stainless Steel Interior& • Door Locks CFC-free R-134a Refrigerant Exterior-SS Models • Single Overshelf •Stainless Steel Finished • Double Overshelf Back in Lieu of Aluminum. • Stainless Steel Roll Out Drawers in Lieu of Door-D iT M ' 7 WORKTOP REFRIGERATORS SPECIFICATIONS SW27 SW32 SW36 SW48 SW60 SW72 DIMENSIONAL DATA Net Capacity (cu. ft.) 7.4 9.0 10.3 13.4 17.0 20.6 Width, Overall (in.) 271h 32 36 48 60 72 Depth, Overall (incl. Hdls.) (in.) 30 30 30 30 30 30 . Depth, Body Only (Less Door(s)(in.) 271h 271h 271h 271h 271h 271h Height(incl. 5" Casters) (in.) 35 35 35 35 35 35 Shelf Area (sq. ft.) 3.5 3.9 4.6 6.8 8.1 10.2 No. of Shelves 1 1 2 2 2 3 No. of Doors 1 1 2 2 2 3 Interior Depth (in.) 20 20 20 20 20 20 Interior Height (in.) 261/4 261/4 261/4 261/4 261/4 261/4 Interior Width (in.) 241h 28 32 44 56 68 Condensing Unit Size (H.P.) - 1 /5 1h 1/5 1/5 1/4 1/4 Cabinet Electrical 115/60/1 115/60/1 115/60/1 115/60/1 115/60/1 115/60/1 Amps 6.1 6.3 6.3 7.1 7.6 8.6 Fans 2 2 2 3 3 4 Shipping Weight (lbs.) 165 180 220 248 284 318 Shipping Height(in.) 431/4 431b 431/4 431/4 431/4 431/4 Shipping Length (in.) 353/4 39 43 55 681/4 801/4 Shipping Depth (in.) 371/4 371/4 371/4 371/4 -371/4 371/4 �31 � 27 1/27 32� 3G 19 3/8 - -----------------DOO 23 3/4 OPENING 35 1/4 f 22 DOOR 27 3/8 _ 23 5/8 14 7/8 to 1/4 DOOR 13 9/16 DOOR. OPENING OPENING DOOR OPENING OPENING SIDE VIER --------------------------- FRONT VIEW 4 FRONT VIEW FRONT VIEW 48 60 72 ie- 19 9/16 22 7/8 19 5/8 a DOOR DOOR eooR - OPENING OPENING OPENING - - -- ---- - - °---------------------- FRONT VIEW FRONT VIEW FRONT VIER A Division of National Refrigeration 8 A/C Products, Inc. ontinental, 539 Dunksferry Road Bensalem, PA 19020 (800)523-7138 Fax:(215)244-9579 1 , 1 www.continentairefrigerator.com WTREF607 c o -"t C iiien i t ta ALUE . LIN DIRECT DRAW,.DRAFT E REFRIGERATORS 6EER COOL"ERS H Standard Features Utilizing Environmentally Safe, CFC=free R-134a Refrigerant • Available in 50", 59", 69", 79", 90"Widths • Modern, State-of-the-Art Styling f • Performance Rated Refrigeration System Utilizing Environmentally Safe R-134a Refrigerant �^�----� • Wear Resistant Black Vinyl Coated Steel Exterior with 304 Series Stainless Steel Countertop Heavy-Duty, Long Lasting, Galvanized Steel Interior 1 with Reinforced Stainless Steel Floor • Stainless Steel Reinforced Threshold Sills for Ease of Loading • Cylinder Keyed Security Lock and Magnetic Snap-In KC50 Gasket on Each Door • Full Length, Extra Large, Non-Corrosive, Fin Evaporator Coil Provides Uniform Air Flow KC59 Distribution To Maintain Constant Keg Temperature and Quick Uniform Recovery Continuously Cooled 3 Diameter Beer Column with Dual Stainless Steel Lever Faucets(only for KC50), CO2 Pressure Relief Distributor and Keg Line Tubing with Clamps • Easily Removable.Stainless Steel Drip Tray with Convenient Front Mounted Cleanout Drainage Hose KC69 Easily Accessible and Serviceable Slide-Out Condensing Unit. KC79 • Incandescent Interior Lighting • Readily Removable Front, Rear and Side Venting Louvered Grills Allow Greater Condenser Air Flow -----� for Tight Fit Installations Mi mi Automatic, Energy Saving, Non-Electric Condensate Disposal High Density, Non-CFC Polyurethane Foamed-in-Place Insulation KC90 Optional Features & Accessories • 4"Locking Casters • Step Compartment Shelf 6"Adjustable Legs Shelves and Pilasters • SS Models — Stainless • Electric Condensate c C Steel Exteriors, • Multiple Faucet Beer Galvanized Steel Interior Columns Remote Models R f ALU- E LINE 7 V RIGERATORS SPECIFICATIONS KC50 KC59 KC69 KC79 KC90 DIMENSIONAL DATA Net Capacity (cu. ft.) 16 22 26 28 35 Barrel Capacity — (#of Barrel Type Kegs) — 2 3 4 4 Straight Wall Capacity — (#of Straight Wall Kegs) 2 3 3 4 5 Width, Overall (in.) 50 59 69 7.9 90 Depth, Overall, (in.) 27 27 27 27 27 Height, Overall (in.) (Not Incl. 12"Towers) 363/4 363/4 363/4 363/4 363/4 Number of Doors 2 2 2 3 3 Number of Beer Columns 1 2 2 2 2 Condensing Unit Size (H.P.) 1/3 11, '/3 '/3 1/3 Refrigerant R-134a R-134a R-134a R-134a R-134a Cabinet Electrical Specs 115/60/1 115/60/1 115/60/1 115/60/1 115/60/1 Total Amps 8.6 8.6 9.3 9.3 10.0 Power Supply Cord (10 ft.) yes yes yes yes yes Shipping Weight (lbs.) 355 385 415 455 505 Shipping Height (in.) 46 46 46 46 46 Shipping Length (in.) 58 65 78 88 109 Shipping Depth (in.) 42 42 42 42 42 "*NOTE: A minimum clearance of 3"on each side, front and rear of cabinet is required for optimum performance. —yp2�7" —.. 50.. — i 3634" 36'N" seems SIDE VIEW KC50 KC59. 69" __.----—,.I e79 II q,9I 90" __ z 36'd" 4" { 36"d" ] _ 3ii6a/" KC69 L. KC79 KC90 Continental, A Division of National Refrigeration&A/C Products, Inc. 539 Dunksferry Road Bensalem,PA 19020 (800)523-7138 Fax:(215)244-9579 www.continentalrefrigerator.com KC5090305 I ' w PROJECT ITEM NO. INDUSTRIES INCORPORATED DATE BOTTLEHORIZONTAL c �L us NSF } LISTED r NSF Listed Standard 7 I HBC 65 SPECIFICATIONS EXTERIOR FINISH LID • FRONT-Black vinyl steel Stainless steel with non-conductive,rigid vinyl capping "S"Models-stainless steel Lifetime recessed safety grip handle • TOP-Stainless steel Nylon glides provide smooth effortless operation • ENDS-Black vinyl steel Extra wide opening maximizes access to product "S"Models-stainless steel • BACK-Black vinyl steel REFRIGERATION "S"Models-stainless steel Hermetic compressor,high starting torque type • BOTTOM-Galvanized steel Copper tubed evaporator coil with aluminum fins, across full width of cabinet INTERIOR FINISH Plasticized coil for corrosion resistance. • Bottom-Stainless steel Slide out condensing unit • Liner-Galvanized steel CFC free,R-134a refrigerant;R-404A on"GF24" • Maintains temperatures between 34 to 38 degrees F CABINET "GF"models-maintain temperatures between • Lid door opening breakers are non-conductive,rigid vinyl -5 to-10 degrees F. • Leveling feet provided Removable air grilles 1%2"of CFC free polyurethane foam insulation Automatic hot gas condensate disposal • Reinforced stainless steel floor with 1'/4"turn up Standard with 8 foot power cord • Incandescent lighting activated with lid opening • Cap catcher Model Crated Wt. Slide Lid(s) Bin Dividers W/D/H Amps* H.P. Case.Capacities: Bottles ans HBC37/S 204 1 1 37/26,75/34 5.0 1/4 12 18.5 HBC50/S 261 2 2 50/26.75/34 7.0 1/3 18 27 HBC65/S 302 2 2 65/26.75/34 7.0 1/3 25 37 HBC95/S 418 3 3 95/26.75/34 9.5 1/2 40 1 59 ■ S-Stainless steel exterior. *All Models 115-60-1 Cord Connected,NEMA 5-15 P, Plug E-mail: migali@lycos.com Website: www.migali.com MIGALI INDUSTRIES INCORPORATED 1475 SOUTH SIXTH STREET CAMDEN,NJ 08104 Toll Free: 800-852-5292 Phone: 856-963-3600 Fax: 856-963-3604 25 I INDUSTRIES INCORPORATED mow 1478 SOUTH SDTTH STREET CAMDEN,NEW JERSEY 08104 DIMENSIONAL DRAWINGS �37-1 50 26M L 4 i r------ r------ 65 95 261 o e o 1ri 34 i ------------------ i i i i i AS PART OF OUR ONGOING PRODUCT IMPROVEMENT PLAN SPECIFICATIONS ARE SUBJECT TO CHANGE WITHOUT NOTIFICATION, SPEC-019/08-01 Project Q (D L= AOL Item No. W 01 Model 35C+ & 45C+ Economy Quantity + Tube Fired Gas Fryers STANDARD SPECIFICATIONS CONSTRUCTION n _ ■ Welded tank with an extra smooth peened finish M I I ensures easy cleaning. p ■ Long-lasting, high-temperature alloy stainless steel 0 heat baffles are mounted in the heat exchanger C tubes to provide maximum heating and combustion efficiency. ■ Standing pilot light design provides a ready flame e when heat is required. Cr Y V ■ Cabinet front and door are constructed of stainless .(D 1 steel with galvanized sides and back. CONTROLS CL (, I ■ Thermostat maintains selected temperature automatically between 200OF (93°C) and 400OF IM 1 _ (190°C-CE). $�.t ■ Integrated gas control valve acts as a manual and 'T1 pilot valve, automatic pilot valve, gas filter, pressure regulator, and automatic main valve. �D ■ Gas control valve prevents gas flow to the main y STANDARD ACCESSORIES burner until pilot is established and shuts off all gas flow automatically if the pilot flame goes out. ■ Temperature limit switch safely shuts off all gas ■ Cabinet-stainless steel front,door flow if the fryer temperature exceeds the upper ■ Galvanized sides and back limit. • Tank-mild steel with stainless front ■ Built-in integrated flue deflector OPERATIONS ■ Two nickel plated oblong,wire mesh baskets ■ One nickel-plated tube rack ■ Front 1-1/4" (3.2 cm) NPT drain for quick draining. ■ One drain extension ■ Standing pilot and thermostat maintain temperature ■ One drain line clean-out rod automatically at the selected temperature ■ Removable basket hanger for easy cleaning (between 200OF (93°C) and 400°F (190°GCE)). ■ 6"(15.2 cm)adjustable legs AVAILABLE OPTIONS&ACCESSORIES 0 Triple baskets F ❑ Covers ❑ Fryer cleaner ❑ Casters CE (Model 35C+only) Pitco Frialator,Inc., P.O. Box 501, Concord, NH 03302-0501 • 509 Route 3A, Bow NH 03304, USA (603)225-6684•Fax(603)225-8472• www.pitco.com L10-144 Rev 8(04/08) 1— r 1 _L ' Model 35C+ & 45C+ Economy Tube Fired Gas Fryers ILL 43 11/16 CAD diagram for 1 N INCHES (111.0) Model 35C+. Same CENTIMETERS for Model 45C+with the exception of four tubes instead of ,113 14 three. 4 30 9/32 (35.6) : (76.9) ILL■ 5 1/4 (13.3) 14 FLUE (35.6) 15 118 3 DEFLECTOR (38.4) E O 8 _ 8 C , O V FULL PORT W 1 1/4"NPT DRAIN VALVE + qg Elio 47 9/32 LA GAS SUPPLY (116.8) (120.1) 3/4"N PT 34 (86.4) 4 V 10 1/32 17 3/4 (27.8) (45.1) M 6 11 5/ 1 11/16 10 (15.2) (29.5) (4.3) O 2 1/4 L_17 13/16(5.7) (45.3) ADJUSTABLE LEGS C C ELECTRICAL OIL CAPACITY Volta a/Phase/HZ 35 to 40 pounds (15.9 to 18.1 KG)-Model 35C+ Description 120/1/60 24/1/50 1 42 to 50 ounds 19.1 to'22.7 KG -Model 45C+ AMPS/EA AMPS/EA ■ ■ k,I"10 1 Wei■ ITI Of • No electrical 1161 pounds(73 KG)/17.0 cubic feet(0.48 cubic meters)(Model 35C+) options available. 81 pounds(82A KG)/17.0 cubic feet(0.481 cubic meters!) 45C+) GAS CONSUMPTION PER 90,000 BTU's/Hour(22,680 Kcal)-Model 35C+ Cooks 63 Ibs(28.6 KG)of fries per hour-Model 35C+ 122,000 BTU's/Hour(30,744 Kcal)-Model 45C+ Cooks 85 Ibs(38.6 KG)of fries per hour-Model 45C+ Available in Natural or Propane Gas. For other Frying area is 14"x 14" (35.6 cm x 35.6 cm) Fuel types, contact our Dealer/Distributor. SHORT • • Provide Pitco Model 35C+,or 45C+tube-fired gas fryer. Fryer shall have an atmosphere burner system combined with three stainless steel heat tubes(Model 45C+has four tubes)utilizing high temperature alloy stainless steel baffles. Fryer shall have a deep cool zone;minimum 20%of total oil capacity. Fryer cooking area shall be 14"x 14"(35.6 cm x 35.6 cm)with a cooking depth of 2%"(7.00 cm). Model 45C+has cooking depth of 4"(10.16 cm). Heat transfer area shall be a minimum of 588 square inches(3,794 sq cm)for 35C+, Heat transfer for Model 45C+shall be a minimum of 785 square inches(5,058 sq cm). Provide accessories as follows: TYPICAL A. . • Frying a wide variety of foods in a limited amount of space. frying that requires a medium volume production rate. Pitco Frialator,Inc., P.O. Box 501, Concord, NH 03302-0501 • 509 Route 3A, Bow NH 03304, USA Phone(800)258-3708•(603)225-6684• Fax(603)225-8472 • WWwpitco.COm L10-144 Rev 08(04/08) Printed in the USA We reserve the right to change specifications without notice and without incurring any obligation for equipment previously or subsequently sold.. i Item # Quantity C.S.I. Section 11400 kHOBART/ LEGACY® _ 701 S Ridge Avenue,Troy,OH 45374 H L600 MIXER 0 1-888-4HOBART•www.hobartcorp.com a STANDARD FEATURES MODELS M ■ Heavy-Duty 2.7 H.P. Switched Reluctance ❑ HL600— 60-Quart All Purpose Mixer Motor ❑ HL600C— 60-Quart All Purpose Mixer with Maximum Security Correctional ■ Gear Transmission Package ■ Four Fixed Speeds Plus Stir Speed ■ Shift-on-the-FlyTM Controls OPTIONS ■ Patented soft start Agitation Technology ❑ SmartPlusTM Programmable Recipe Timer ■ 50-Minute SmartTimerTM Specifications,Details-and Dimensions on Inside and Back. ■ Automatic Time Recall ■ Large, Easy-To-Reach Controls ■ Single Point Bowl Installation V` NSF ■ Ergonomic Swing-Out Bowl ® ICJ ■ Power Bowl Lift ■ #12 Taper Attachment Hub ■ Open Base ■ Stainless Steel Bowl Guard ■ Metallic Gray Hybrid Powder Coat Finish t -ACCESSORY PACKAGES -featuring Hobart -i- Quick Releaser"" Agitators it ` ❑ Deluxe Accessory Package Includes: - 60 Quart Stainless Steel Bowl - 60 Quart "B" Beater - 60 Quart "D" Wire Whip r - 60 Quart "ED" Dough Hook 60 Quart Bowl Scraper 60 Quart Bowl Truck i - 60 Quart Ingredient Chute ❑ Standard Accessory Package Includes: a - 60 Quart Stainless Steel Bowl - 60 Quart «B„ Beater _ - 60 Quart "D„ Wire Whip _---�` - 60 Quart "ED" Dough Hook 241 Y rn �o F-40009—Legacy®HL600 Mixer Page 1 of 4 f LEGACY® kHOBARTI HL600 MIXER 701 S Ridge Avenue,Troy,OH 45374 1-888-4HOBART•www.hobartcorp.com SOLUTIONS/BENEFITS HL600 MIXER CAPACITY CHART 2.7 H.P.Switched Reluctance Motor Recommended Maximum Capacities-dough capaci- Durability ties based on 70°F. water and 12% flour moisture. ■ Heavy-duty to meet the most demanding AGITATORS operations PRODUCT SUITABLE FOR HL600 Gear Transmission OPERATION Durability, Reliability t CAPACITY OF BOWL(QTS.LIQUID) 60 ■ Ensures consistent performance and minimum Egg Whites D 2 qts. downtime under heavy loads Mashed Potatoes B&C 40 lbs. Four Fixed Speeds plus Stir Speed Mayonnaise(Qts.of oil) B or C or D 18 qts. Flexibility, Reliability, Consistency Meringue(Qts.of water) D 11/2 qts. ■ For incorporating, blending, mixing ingredients Waffle or Hot.Cake Batter B 24 qts. ■ Supports consistent results and thorough Whipped Cream D or C 12 qts. mixing Cake,Angel Food Shift-on-the-FlyTM Controls (8-10 oz.cake) C or 1 45 Flexibility Cake, Box or Slab B or C 50 lbs. ■ Allows operator to change speeds while mixer Cake,Cup B or C 60 lbs. is running Cake, Layer B or C 60 lbs. Patented soft start Agitation Technology Cake, Pound B 55 lbs. Sanitation Cake,Short(Sponge) C or I 45 lbs. ■ Each speed has a soft transition into a higher cake,Sponge C or I 36 lbs. speed to reduce the chances of product Cookies,Sugar B 40 lbs. splash-out Dough, Bread or Roll 50-Minute SmartTimerTM (Lt.-Med.)60%AR § ED 80 lbs." Convenience, Ease of Use, Consistency Dough, Heavy Bread 55%AR § ED 60 lbs.` ■ Supports recipe mixing times Dough Pie B&P 50 lbs. ■ Provides accurate results and eliminates Dough,Thin Pizza 40%AR Overmixing (max.mix time 5 min.) §t ED 40 lbs.13 Automatic Time Recall Dough, Med. Pizza 50%AR §t ED 70 Ibs° Productivity, Consistency Dough,Thick Pizza 60%AR §t ED 70 lbs.` ■ Remembers the last time set for each speed Dough, Raised Donut 65%AR ED 30 Ibs.t ■ Great for multiple batches Dough,Whole Wheat 70%AR ED � 70 lbs. Ergonomic Swing-Out Bowl Eggs&Sugar for Sponge Cake B&C or 1 24 lbs: Ease of Use, Convenience Icing, Fondant B 36 lbs. ■ Easy loading and unloading of products Icing, Marshmallow C or I 5 lbs.. ■ Single Point Bowl Installation allows for simple Shortening&Sugar,Creamed B 48 lbs. mounting and removal of bowl Pasta, Basic Egg Noodle ■ Bowl Lock ensures mixer bowl is properly in (max.mix time 5 min.) ED 30 lbs. place for mixer to operate NOTE: %AR(%Absorption Ratio)-Water weight divided by Stainless Steel Bowl Guard flour weight.Capacity depends on moisture content of dough.' Protection Above capacities based on 12%flour moisture at 70oF water ■ Safety interlock prevents operation when front temperature. portion of guard is out of position ° 1st Speed Hobart Accessories " 2nd Speed Durability, Flexibility, Simplicity t 3rd Speed ■ Hobart Quick ReleaseTm agitators allow for § If high gluten flour is used,reduce above dough batch size simple installation and removal from agitator by 10%. shaft t 2nd Speed should never be used on 50%AR or lower products. ■ Hobart accessories are designed for long-term USE du ICE REQUIRES A 10%REDUCTION IN BATCH SIZE. usage under heavy-duty conditions■ Large array of accessories provide multiple 1 gallon of water weighs 8.33 lbs. uses for recipe and product processing NOTE:Attachment hub should not be used while mixing. Page 2 of 4 F-40009—Legacy®HL600 Mixer kHOBART/ LEGACY° 701 S Ridge Avenue,Troy,OH 45374 H L600 MIXER 1-888-4HOBART•www.hobartcorp.com SPECIFICATIONS MOTOR: POWER BOWL LIFT: 2.7 H.P. high torque switched reluctance motor. Powered by an electric motor, the bowl may be raised 200-240/50/60/3/1 18.0(1 Phase)Amps or lowered by fingertip control through the conveniently 10.0 (3 Phase)Amps located switch. Bowl will remain in position until switch 380-460/50/60/3 6.5 Amps is activated. Stir-on-Lift Feature:Allows the agitator to run in Stir Speed while the mixer bowl is being raised. ELECTRICAL: Once the bowl is in the raised position,the mixer auto- 200-240/50/60/3/1, 380-460/50/60/3—LIL Listed. matically shifts into the preselected speed. CONTROLS: FINISH: Magnetic contactor with thermal overload protection. Metallic Gray Hybrid Powder Coat finish. Internally sealed "Start-Stop" and Power Bowl Lift push buttons. Reduced voltage pilot circuit transformer,is FOOTPADS: supplied for 380-460/50/60/3 machines.A 50-minute Neoprene footpads are standard. SmartTimerTM is standard. SmartTimerTM includes Automatic Time Recall, which remembers the last ATTACHMENT HUB: time set for each speed. Optional SmartPlusTM Comes with front-mounted Hobart standard #12 taper Programmable Recipe Timer allows operators the attachment hub for use with #12 size attachments. ability to program up to 9 recipes with 6 steps per recipe. SmartPlusTm automatically changes speeds and ATTACHMENTS AND ACCESSORIES: starts timer count-down without operator intervention. The following are available at extra cost: Stainless Steel Bowl Bowl Splash Cover TRANSMISSION: "B" Flat Beater Bowl Scraper A rated 5.4 H.P. poly-V belt transfers power from "C" Wing Whip Bowl Truck motor to the input shaft then geared down to desired "D"Wire Whip 40 Quart Accessories reduction with a constant gear mesh. Gears and "ED" Dough Hook Ingredient Chute shafts are heat-treated hardened alloy steel along with "P" Pastry Knife . 9" Vegetable Slicer anti-friction ball bearings. Circulating oil and grease "I" Heavy Duty Wire Whip Meat Chopper Attachment lubricants furnished to all gears and shafts. Bowl Extension Ring SPEEDS: _ Agitator Attachment ' (RPM) (RPM) a Stir 36 71 f Hobart Bowl Scraper First 71 138 � , Second 123 241 Third 206 401 Fourth 362 707 ) � . BOWL GUARD: I Heavy-duty stainless steel wire front and solid stainless Hobart Ingredient Chute steel rear portion. Front.portion of guard rotates easily to add ingredients and install or remove agitator. It detaches in seconds for cleaning in dishwasher or sink. Rear portion of guard can be quickly cleaned in position. Guard must be in closed position before mixer will operate. Bowl support interlock provides further Listed by Underwriters Laboratories Inc.and certified by NSF protection. International. F-40009—Legacy®HL600 Mixer Page 3 of 4 LEGACY® kH O B A R T H LVOO MIXER 701 S Ridge Avenue,Troy,OH 45374 1-888-4HOBART•www.hobartcorp.com SPECIFICATIONS ELECTRICAL SPECIFICATIONS:200-240/50/60/3/1, WARRANTY. Unit has full one-year warranty on parts, 380-460/50/60/3—UL Listed. labor and mileage against manufacturer's defects. WEIGHT. 866 lbs. net; 916 lbs. domestic shipping. Service contracts are available. DETAILS AND DIMENSIONS 40.658 103.3 CIA DENOTES 1.093 DIA (2.8 CM) HOLE FOR ELECTRICAL CONNECTION 805 2.0 CM 61.302 155.7 CM 16.811 42.7 CM 53.875 50.483 136.8 CM 128.2 CIA 19.062 .34.215 DIA. 86.9 CM 48.4 CM DENOTES 1.093 DIA (2.8 CM) HOLE 13.197 �� i FOR ELECTRICAL 33.5 CM �� I I CONNECTION. 1 ' 28.647 7.2.8 CM 15.000 45. 2.875 38.1 CM 7.3 CM 2.312 T�_36.060 5.9 CM 91.6 CM 48.154 122.3 CM WARN I N G 29.63C �. 9.077 29.6 CM o 23.1 CM 1 ELECTRICAL AND GROUNDING CONNECTIONS -- MUST COMPLY WITH THE APPLICABLE PORTIONS OF THE NATIONAL ELECTRICAL o 18.154 CODE AND/OR OTHER LOCAL ELECTRICAL CODES. 23.268 ' �0 46.1 CM 59.1 CM STANDARD MODEL: NET WT (BOWL INCLUDED) 905 LEIS (411.4 KG). DOMESTIC SHIPPING WT (BOWL INCLUDED) 955 LBS (434.1 KG). BOWL WT 39 LBS (17.7 KG)-REF 32.625 82.9 CM As continued product improvement is a policy of Hobart,specifications are subject to change without notice. i Page 4 of 4 F-40009—Legacy®HL600 Mixer F-40009(REV.06/07) LITHO IN U.S.A.(H-01) I* PHn.dMRegd,dNpl. Moffat G32MS Full Size Gas Convection Oven http://www.akitchen.com/store/moffg32.htm1 Register]Sign In I Contact Us I Live Chat I Shopping Cart A�_ESTKTCHE j Restaurant Equipment Yy $uPplies Restaurant&Kitchen Supply Store Search: Bar Supplies Moffat G32MS Full Size Gas Convection Oven Your shopping cart Beer Supplies — - Wine Supplies ,Js MOFF-G32MS --- , The Best In a� Commercial Kitchen Bakeware' � + $3,075.00 5H3PPINGr� Equipment The most compact full size gas convection oven available,able to Shi s b Wholesale Prices! Catering Equipment handle 4-6 full size sheet pans.Unique gas infra-red burner. Tr ucky Easy Online Ordering! Commercial construction.4 sheet pan capacity(6 with cookie kit HUGE Selection! Coffee Equipment option).60 minute bake timer.3 hour roast timer.Cook n hold _ Open to Public! ''- No Minimum Order! system.Stainless steel outer.Insulated porcelain inner.Twin -- Commercial Cookware pane glass doors.Internal lighting.Water injection.GAS RATING: Kitchen Accessories 35MJ/hr,33180 Btu/hr.GAS INLET: 1/2"female NPT.WATER: 3/4"thread. 80psi max inlet pressure.20psi min inlet pressure.ELECTRICAL Pizza Supplies REQUIREMENTS: 110V,60Hz.EXTERNAL Dimensions:Width 28"(710mm)x BBBQHLflIE. Height 34 3/8"(875mm)x Depth 31 1/2"(800mm).INTERNAL DIMENSIONS RERpG fjeq yM Restaurant Equipment Width 18"(460mm)x Height 18"(460mm)x Depth 26"(660mm).OVEN RACK Outdoor DIMENSIONS:Width 18"(460mm)x Depth 26"(660mm). HOT DEALS MOFF G32MS-NAT Natural Gas S H 0 NV K O O M Just for Home i _- - — �y F'1 C 1 A L S Browsing? t lHddtoCart]a i (ViewCaAi DI5CONTIIAUGD I t'M Shop by Brand Gift Ideas Rate this product-write a review! Hot Sellers Order Status Favorites About Us Corkscrews Newsletter Coolers and Freezers Contact Us FAQs Cutlery Work Tables As Seen on TV Shipping Info Beer Dispensers Concession P Ice Machines. byy�® 04-14.119 VERIFY)) P We use recycled packaging materials Ordering Info/Customer Service/Privacy Policy/FAQs/Newsletter Sign-Up/Links/Win Stuff/Affiliate Program Copyright©A-Best Fixture Co. - wwv.akitchen.com Visit our warehouse at 424 West Exchange Street,Akron,Ohio 44302 1 . 1 of 1 4/14/2008 1:44 PM • Item # Quantity C.S.I. Section 11400 kHOBART/ 6430 & 6460 = 701 S Ridge Avenue,Troy,OH 4W74 PEELER Q 1-888-4HOBART•www.hobartcorp.corn a STANDARD FEATURES MODEL ■ Stainless steel housing,for durability ❑ 6430—Peeler ■ Silicon carbide abrasive disk easily removed for ❑ 6460-,Peeler cleaning Specifications,Details and Dimensions on Inside and Back. ■ Stainless steel drive shaft ■ Gray molded, heavy-duty hopper cover with opening to monitor product ■ Peels 30 lbs. (Model 6430)or 50-60 lbs. (Model 6460) in one to three minutes ■ Heavy-duty motors for high volume, long life ■ % H.P. (Model 6430)or 1 H.P. (Model 6460) motor ■ V-belt direct speed drive ■ Stainless steel construction ■ NSF approved removable Lexan liner ■ Synchronous 5 minute timer(single phase only) ACCESSORIES ❑ Cabinet base and peel trap with stainless steel strainer ❑ Disposer stand (specify model FD3/50-6 v disposer. Voltage for disposer must be the same _ j, as disposer stand). £. ® o w o �3 m m r Shown with optional m peel strainer and trap F-7502—6430&6460 Peeler Page 1 of 4 6430 & 6460 kHOBARTJ PEELER 701 S Ridge Avenue,Troy,OH 45374 1-888-4HOBART i www.hobartcorp.com DETAILS, DIMENSIONS AND CONNECTIONS OF PEELER WITH PEEL TRAP UNIT �� --PO991RLE E93SI19M99E- .130 DIUVAROECj1m \` DPAC[O aNsXOM U&6 Lw ytl• 45 lOP YIE1f y C45L+Y1S'�ff2EFJ.LQ!P Ef!ItlIZ I4 ElA4fl'McA 8f"WREQ M-A_LEE,g EL(ST�IS'CONKMION90j,14iN - I$8l1ME RELATION IQ DI9CIi1110[CMUTE � �tl ($TURRED TQANOTXER 1,r� 019CNAROEA"K fO31Tt011_ ISM• ll� MLY� e REkftR PLAT ELV.KU MUM l019CNAR0[�. �J Dl! a•V U - A[1t0VC THIS KATE. i N StarlOaN focatkn for swMWl(or 59 49-.L Vmr.whm Ofdmfmd)Is at pm wm vat,Tw if6A1N[R - tMa,be dun*tD pcslhmR o Ue Held. mQg 5 41 Mum TQ=Ltft* 3tf - tlgT- - S7' Al4402II1LQER NICA0ffiLAtrA� L PSLId.4T"DISCMA49L UJAW _ i E � Yei4ETlli�udmslTmrsAp - / ES.Q.QM LJtl6 © F--19 'i lltQtCASiE Qrm91�[ 4LRSLE544SREQUK "—eoQieW-T UNWALQEU9LTARE MODEL fim'6A480-T 1 MATCA CONNECTION-[rlk N[fEMALEPIPE TNIIE 4TM1M5f1 6430 1h 643 E [LECTRICAL CONNECTION-TA-OIA.HOLE[OV2C"DWT ISOT.C-dLL Ot11 >figN�LARCM fIWtl fL44B LMLKaM U=ft.AEIC. �+Et.EE� Ill Pf.ELTB�P) b DRAW CONNECTION-WCk Y MALE PIP[TXR[AO AQ I.NCK 64(IACVy 1RQ QW4;TMEryt. t1�y�Q,�}jj MODELS 6430 6460 Approximate Shipping Weight Peeler and Peel Trap Unit 201 lbs. 210 lbs. Approximate Shipping Weight Peeler less Peel Trap Unit 147 lbs. 156 lbs. Net Weight of Peeler and Peel Trap Unit 190 lbs. 198 lbs. WARNING ELECTRICAL AND GROUNDING CONNECTIONS MUST COMPLY WITH THE NATIONAL ELECTRICAL CODE AND/OR OTHER LOCAL ELECTRICAL CODES IN FORCE. PLUMBING CONNECTIONS MUST COMPLY WITH APPLICABLE SANITARY,SAFETY AND PLUMBING CODES IN FORCE. Page 2 of 4 F-7502-6430&6460 Peeler L f kHOBART/ 6430 & 6460 701 S Ridge Avenue,Troy,OH 45374 - PEELER 1-888-4HOBART a www.hobartcorp.com DETAILS, DIMENSIONS AND CONNECTIONS OF PEELER WITH DISPOSER STAND �tll�..tll�4� �i' � ma.wrmwmawmaai wn�rmurnoanraao+na punt mum s�eur r�sauncastt�aa W11 vrr ors Iru•r oraatu cortarrr I "s t b n.r ver 2 t:mm�ur�srmaT - � � LIN ttrgvtraaess:is arvs tsta•ee►�aeatrmamtamt-tmxn IMILLUMMIS - .culwa �roo wIw w�.I r.1aw mm ��taTTtl dt 1Q �,T[R7gM RM[d IOaW for atAteh (Of ti1hEt,MIg1 Ofdcre0l is at P0.1ao®_Mirk en 9M I o pasitkn 53,• 32ij* 2417 F L I �f• SUM It ks_ c:ai• I fl&4S L7JL xoeulr acorlvcaoa.vt Ir wur[aeuL orowata ` I4a1L t44-RL �•�64W&gasp MLtaa r otL trao t.sao-T I raTIR cotaarwr-11FM rn Fcoi riot Trttao I Gi&l$6 actor rlrx onroatt Ntt e tLt,TtmaLeorlxeTer•nt at.aoLe rot r:cotmm m*raa ro rtetat roTot a tlfGT111Galtglricigr Oai•W[R trata0lRfMw M1tow rrTTTra • 0 rtaerot TO Matt c0t116TI0M TO a, K• Single phase only. DO NOT use three phase disposers. MODELS 6430 6460 Net Weight of Peeler 142 lbs. 150 lbs. Domestic Shipping Weight of Peeler 147 lbs. 156 lbs. Net Weight of Disposer Stand 58 lbs. 60 lbs. Domestic Shipping Weight of Disposer Stand 65 lbs. 70 lbs. NOTE-Disposer Stand shipped in carton separate from Peeler WARNING ELECTRICAL AND GROUNDING CONNECTIONS MUST COMPLY WITH THE NATIONAL ELECTRICAL CODE AND/OR OTHER LOCAL ELECTRICAL CODES IN FORCE. PLUMBING CONNECTIONS MUST COMPLY WITH APPLICABLE SANITARY, SAFETY AND PLUMBING CODES IN FORCE. F-7502-6430&'6460 Peeler Page 3 of 4 L J 6430 & 6460 kHOBARTI PEELER 701 S Ridge Avenue,Troy,OH 45374 1-888-4HOBART•www.hobartcorp.com SPECIFICATIONS MOTOR:1/4 H.P., Model 6430; 1 H.P. Model 6460.The motor positive locking hopper cover is provided for easy cleaning. features manual reset overload protection,grease-packed ball Quick-opening removable aluminum hopper door and positive, bearings,and ventilation within the peeler enclosure.Single cam-type pressure lock. Discharge chute is ball burnished cast phase is capacitor-start, induction run,and three phase is poly- aluminum.To facilitate installation,the peeler unit can be posi- phase,squirrel-cage,induction-run type. tioned at 90'intervals, in relation to the peel trap unit. ELECTRICAL SPECIFICATIONS: 115/60/1,200-230/60/1, ABRASIVE DISC:An extremely lightweight fiberglass 200-230/60/3,460/60/3 UL Listed. 115/50/1,220-240/50/1, reinforced plastic disc is 201/2 inches in diameter.The 220-240/50/3,380-415/50/3—Not submitted for UL Listing. silicon-carbide abrasive is permanently bonded to the disc,as- suring unequaled long service.Disc can be easily and quickly removed for cleaning by removing the lightweight hopper discharge chute as standard.Switch can be relocated to other cover.Two angle mounted wipers provide positive movement side of chute if desired. of waste into the outlet. TIMER—Models 6430T and 6460T:Synchronous 5-minute WORKING CAPACITY:Model 6430 peels 30-33 pounds in one timer,adjustable for any increments from minute up to to three minutes.Model 6460 Peeler peels 50-60 pounds in 5 minutes,with 15-second markings etched on a large timer similar time. dial.This timer is furnished only in single phase specifications as standard. FINISH:Peeler and peel trap unit are glass-beaded stainless steel. Plastic molded hopper cover is gray. Door and handle, DRIVE:Multigrip, poly V-belt provides the direct speed reduc- discharge chute,and legs are cast aluminum and ball bur- tion between motor and peeling disc.Belt adjustment may be nished for durability. Bottom of peeler unit is cushioned in accomplished from outside the machine.The stainless steel resilient rubber trim molding. drive shaft is rigidly mounted on grease-packed ball bearings. Advanced designed triple protection sealing prevents entrance WATER INLET:The inlet is the air-gap type,mounted at the of water into shaft bearings. rear of the peeler unit at sufficient height to meet plumbing PEELER UNIT:Cylindrical construction,heliarc-welded stain- codes.The water from the inlet impinges on the curved surface less steel with removable NSF approved Lexan liner.A one of the hopper cover to form a fan pattern of water into the unit. This design promotes interior self-cleaning and forms a water piece, reinforced plastic molded,lightweight,easily removable, curtain which prevents undesirable splash. DETAILS, DIMENSIONS AND CONNECTIONS OF PEELER WITH DISPOSER STAND ��_ 2 WARNING ELECTRICAL AND GROUNDING CONNECTIONS MUST COMPLY WITH THE NATIONAL ELECTRICAL CODE 7�• AND/OR OTHER LOCAL ELECTRICAL CODES IN FORCE. PLUMBING CONNECTIONS MUST COMPLY WITH APPLICABLE SANITARY, SAFETY AND PLUMBING CODES IN FORCE. I 9 pA.OPEMIrte. I I VAURGOIIpECiWN-Or R I/�FEMALE Tft t ELEGfRICAL CDIIM- D�1/ETfdflOfIITD _ _ I �_ f J DRIIN ROs[�.1�q C.D. ]8 15C E _ RfMOy€e�r*c ]]r ]0� I to M w lint cssn ( PI# I 14' 1 I re• � el ' 0� �. `Standard locaEon far srltch for timer, ` V—�la ApPnot. ]when Ordered)b at posldon (-13 ^-{' 13 May he changed to position In l 1SM➢i�017M44S40 T 2P I PLATE M T.__q the geld. ®. ] ELECTRICAL soeeleeTleM •Rn14AIFa WMENRIDMB EM AM A AWLI As continued product improvement is a policy of Hobart,specifications are subject to change without notice: Page 4 of 4 F-7502-6430&6460 Peeler F-7502(REV.01/08) LITHO IN U.S.A.(H-01) 0 Ponhd0,RmycleaPap r I� i , a Project Quantity Item# Model Specified: CSI Section 11400 -150F Reach-In Freezer Models/ Self-Contained Two &Three Section Reach-In Models-32" Deep 2-Section Full Length Door Model RSL232NUT•FHS R3-Section Full Length Door Model RSL332NUT•FHS 000 sERaEs 2-Section Half Length Door Model RSL232NUT-HHS 0 3-Section Half Length Door Model RSL332NUT-HHS Stainless=zteriar ® &Interior INTELA-TRAUL• For those applications,such as ice cream storage,which require even Equipped! pp g q colder operating temperatures,Traulsen offers a line of two and three section reach-in freezer models which operate in the-15e range. They are supplied standard with all of Traulsen's top of the line R-Series ' features,such as next generation INTELA-TRAUL®'controls,stainless steel exterior/interior construction,factory installed interior arrangements, and self-closing doors with a convenient stay open feature. Please note however that actual ice cream storage and consistency characteristics vary due to the wide variety of ice cream products on the market. Selection of any freezer for these applications should be based upon the actual operating temperature required,or determined during Model RSL232NUT-FHS previous experience with the specific product to be stored within. Standard Product Features Options &Accessories • Stainless Steel Exterior& Interior • Stainless Steel Finished Back With Rear Louvers • INTELA-TRAUL®Microprocessor Control System • Re-Hinging Feature For Door(s) • Balanced,Self-Contained Refrigeration System Using • No. 1 Type Tray Slides To Accommodate either(1) 18"x 26 R-404A Refrigerant or(2) 14"x 18"Sheet Pans,Adjustable To 2"O.C. • Full or Half Length Stainless Steel Doors With Locks • No.2 Type Tray Slides To Accommodate(1) 18"x 26"Sheet • Self-Closing Doors With Stay Open Feature At 120 Degrees Pans,Adjustable To 2"O.C. • Guaranteed For Life Cam-Lift Hinges - No. 3 Type Tray Slides To Accommodate(2) 12"x 20"Steam • Guaranteed For Life Horizontal Work Flow Door Handle Table Pans,Adjustable To 2"O.C. • Standard Door Hinging:232N =Left/Right, • No.4 Type Tray Slides To Accommodate(1) 18"x 26 Sheet 332N=Left/Right/Right(other hingings available) Pans(chrome rod type,equips 1/2 section) • Automatically Activated Incandescent Lights • Universal Type Tray Slides To Accommodate Either(1) • Stainless Steel Breaker Caps 18"x 26"or(2) 14"x 18"Sheet Pans,or(2) 12"x 20 Steam • Three Chrome Plated Adjustable Shelves Per Section, Table Pans,Adjustable To 4"O.C. Supported On Shelf Pins(installed at the factory) • Additional Chrome Plated Shelves • Automatic Bottom Mounted Electric Condensate Evaporator • Locking Hasps(padlocks supplied by others) • Magnetic Snap-In Door Gaskets • Stainless Steel Shelves In Lieu of Standard Chrome Plated • Gasket Protecting Stainless Steel Door Liner • Kool Klad Exterior Laminate Decor • Controllable Anti-Condensate Door Perimeter Heaters • Set of Four(4)6"High Casters In Lieu of Legs Thermostatic Expansion Valve Metering Device • Set cf Four(4)4-5/8" High Casters In Lieu of Legs • Stainless Steel One-Piece Louver Assembly • 4-1/2" High Stainless Steel Base In Lieu of Legs • 9'Cord&Plug Attached(two section models only) • 6"High Stainless Steel Kickplate(for use with standard legs) • Set of Four(4)6"High Adjustable Stainless Steel Legs • Prison/Correctional Facilities Options • One Year Parts And Labor Warranty • Remote Applications(see spec sheet 12-2 for more details) • Two Year Control Warranty(parts and labor) • Two Year Service/Labor Warranty Available • Five Year Compressor Warranty Listed by Underwriters Laboratories Inc.,to c �1 c U.S.and Canadian safe standards and ` Us ��+� Listed by NSF International. Approval: LISTED TRAULSEN 4401 BLUE MOUND •• 1. SECTION PHONE :11 1 1 it Item# • Quantity C.S.I. Section 11400 � HOBARTJ AM SELECT = 701 S Ridge Avenue,Troy,OH 45374 DISHWASHER 0 1-M-4HOBART•www.hobartcorp.com a STANDARD FEATURES MODEL M ■ .74 gallons per rack final rinse water ❑ AM15 ■ 58 racks per hour-hot water sanitizing ■ 65 racks per hour-chemical sanitizing OPTIONS AT EXTRA COST ■ NSF pot and pan listed for 2-, 4-&6- minute ❑ Gas heat cycles ❑ Sense-A-Temp""70oF rise electric booster heater ■ Timed wash cycles for 1, 2, 4 or 6 minutes ❑ Single point electrical connection for booster ■ Solid state, integrated controls with digital status equipped machines(3 phase only) indicators ■ Self-draining, high efficiency stainless steel pump and stainless steel impeller ACCESSORIES ■ Stainless steel drawn tank,tank shelf, chamber, ❑ 3/4" pressure regulator valve trim panels,frame and feet ❑ Peg rack ■ Spring counterbalanced chamber with ❑ Combination rack polyetHylene guides ❑ Splash shield for corner installations ■ Revolving, interchangeable upper and lower anti- ❑ Flanged and seismic feet clogging wash arms ❑ End of cycle audible alarm(field activated) ■ Revolving, interchangeable upper and lower rinse ❑ Delime notification (field activated) arms I ❑ Drain water tempering kit ■ Slanted, self-locating, one-piece scrap screen and basket system Specifications,Details and Dimensions on Inside and Back. ■ Automatic fill ■ Door actuated start ■ Automatic drain closure r, ■ Vent fan control NSF C �L us ■ External booster activation - LISTED ® �EM•EP ■ Delime cycle , ■ Service diagnostics ■ NAFEM Data Protocol capable ■ Straight-through or corner installation f m r ■ Hot water or chemical sanitation r AL m VOLTAGE ❑ 208-240/60/1 ❑ 208-240/60/3F ❑ 480/60/3 4 � . ❑ 200-240/50/3` ' > ' ❑ 380-415/50/3' e4r; F *Not submitted for UUCUL Listing m F-40078-AM Select Dishwasher Page 1 of 8 AM SELECT H O B A R T DISHWASHER - ELECTRIC 701 S Ridge Avenue,Troy,OH 45374 1-888-4HOBART•www.hobartcorp.com 24-1/2' 37-1/2' PI ° 70-3/4' MAIL HANDLE HEIGHT 74 21• '1 CHAMBER OPENING ° 11. 58' DOOR A..OPENING 52.1/2' 57•1/4' ' 40.114" MIN HANDLE HEIGHT 66-1/2• 666 Ir I 27'CLEARANCE 34. FOR SERVICE I _ _ 13' i I 7• I P2 I P3 • L 20'CLEARANCE FLOOR FOR SERVICE 22-112' I HALL 6-3/4' P2 1-I/4' 9 1/2' MIN CLEARANCE CLEARANCE TO■AL 5' MIN FOR CONTROL.BO% LID L �- I 34• e ®le 5.1/2' °I 25-1/4' .. OI P3. . I 7-1/4' 29-1/4• rg•� 12.1/2' 24-3/4' Page 2 of 8 F-40078—AM Select Dishwasher PROJECT ITEM NO. INDUSTRIES INCORPORATED DATE Imperial SERIES c(9)us NSF Aluminum Models SPECIFICATIONS r — LISTED EXTERIOR FINISH NSF Listed Standard 7 Front-stainless steel facia and air grille Food Service Ends-stainless steel Top,Bottom,Back-galvanized steel INTERIOR FINISH Bottom-stainless steel Liner-white polyester aluminum --�1 DOOR Hinged,thereto-pane glass HGD28AT Tempered glass both interior and exterior Heavy duty extruded anondized aluminum frame(s) Self-adjusting,snap-in type,black vinyl magnetic door gasket,replaceable without the use of tools Chrome plated,self=closing,lift off cam type hinges 95 degree hold open feature Lifetime chrome plated safety grip handles r= Heavy-duty dead bolt locks,on s/s doors i � I j CABINET Door opening breakers are non-conductive,energy saving rigid vinyl # Snap-on breaker cap,holds in place the low wattage facia condensation control wire Fluorescent light fully illuminates product zone activated by manual on and off switch HGD82ATC Heavy duty 6 legs with 2 adjustment HGD82AT 21/4"of CFC free polyurethane foam insulation reduces compressor run time saving energy ` Heavy-duty epoxy coated wire shelves are adjustable on .'/2"increments Color-coded dial thermometer and power indicator light Condensate Vaporizer,no plumbing required { REFRIGERATION • Hermetic Compressor,high starting torque type • Forced air ceiling mount coils with aluminum fins and copper tubing for maximum heat transfer • Coil is plasticized for corrosion resistance CFC free R-134a refrigerant System is tested to an average temperature of 36 to 40 degrees F j HGD55AT Standard with 8 foot power cord Model W/D/H Cu.Ft. Doors Shelving Ship Wt. Amps Voltage HY Full-Half Full-Half HGD28AT/ATC 28/32/82 21.7 1 - 2 3 - 4 405 6.2 115/60/1 1/4 HGD34AT/ATC 35/32/82 28.3 1 - 2 3 - 4 510 6.2� 115/60/1 1/4 HGD55AT/ATC 55/32/82 , 47.3 2 - 4 6 - 8 595 9.1 115/60/1 1/3 HGD82AT/ATC 82/32/82 72.8 3 - 6 9 - 12 825 11.0 115/60/1 1/2 ■ AT-Aluminum,Top Mount. ■ ATC-Aluminum,Top Mount,Combination(hinged glass door(s)on top,stainless steel doors on bottom). E-mail: migali@lycos.com Website: www.migaii.com MIGALI INDUSTRIES INCORPORATED 1475 SOUTH SIXTH STREET CAMDEN,NJ 08104 Toll Free: 800-852-5292 Phone: 856-963-3600 Fax: 856-963-3604 11 I . INDUSTRIES INCORPORATED MEW 1475 SOUTH SDCTH STREET CAMDEN,NEW JERSEY 08104 DIMENSIONAL DRAWINGS 28 35 55 o- o- 0- 751 751 751 81j 81j 81 -1, 6 22 6 T729 6 22 CLEAR OPG. CLEAR OPG. CLEAR OPG. 35 82 34 311 o- _ 25� I I 75 OPG --------� --------� 81Z -----� 551 ---------� 8 ; OPG 2 5 f16 ------- OPG i I --------J --------J 6-1 22 282 CLEAR. OPG. INSIDE BOTTOM DOORS ARE STAINLESS STEEL AS PART OF OUR ONGOING PRODUCT IMPROVEMENT. PLAN SPECIFICATIONS ARE SUBJECT TO CHANGE WITHOUT NOTIFICATION. SPEC-002/08-01 PROJECT ITEM NO. INDUSTRIES INCORPORATED DATE 1 Imperial SERIES c �L us Aluminum Models --._------_--- N S F SPECIFICATIONS LISTED EXTERIOR FINISH -� NSF Listed Standard 7 Front-stainless steel facia and air grille 1 Food Service Ends-stainless steel • _ Top,Bottom,Back-galvanized steel t.Y INTERIOR FINISH Bottom-Stainless steel Liner—white polyester aluminum DOOR Sliding,thermo-pane glass • Tempered glass both interior and exterior Heavy duty extruded anodized aluminum door frames ATC model includes hinged stainless steel half doors on �^ the bottom Self-adjusting,snap-in type,black vinyl magnetic door gasket,replaceable without the use of tools Chrome plated,self-closing,lift off cam type,hinges SGD55AT 95 degree hold open feature • Lifetime chrome plated safety grip handles • Heavy-duty dead bolt locks,on s/s doors CABINET Heavy duty extruded anodized aluminum track assembly p - Fluorescent light fully illuminates product zone,activated ---- - -- by on and off switch • Heavy duty 6"legs with 2"adjustment 2'/4'of CFC free polyurethane foam insulation reduces compressor run time saving energy • Heavy-duty epoxy coated wire shelves are adjustable on '/z"increments • Color-coded dial thermometer and power indicator light -- --- --- Condensate Vaporizer,no plumbing required. REFRIGERATION • Hermetic compressor,high starting torque type • Forced air ceiling mount coils with aluminum fins and copper tubing for maximum heat transfer Coil is plasticized for corrosion resistance • CFC free R-134a refrigerant • System is tested to an'average temperature of 36 to 40 Combination Sliding Glass: degrees F sliding glass top doors with Standard with 8 foot power cord stainless steel bottom doors. SGD55ATC Model W/D/H Cu.Ft. Doors Shelving Ship Wt. Amps Voltage H.P. . SGD55AT 55/32/82 47.3 2 6 640 10.2 115/60/1 1/2 SGD55ATC 55/32/82 47.3 4 8 640 10.2 115/60/1 1/2 ■ ST-Stainless Steel,Top Mount ■ STC-Stainless Steel,Top Mount,Combination(sliding glass doors on top,stainless steel doors on bottom) E-mail: migali@lycos.com Website: www.migali.com MIGALI INDUSTRIES INCORPORATED 1475 SOUTH SIXTH STREET CAMDEN,NJ 08104 Toll Free: 800-852-5292 Phone: 856-963-3600 Fax: 856-963-3604 12 I a • i INDUSTRIES INCORPORATED MEN 1475 SOUTH SIXTH STREET CAMDEN,NEW JERSEY 0e/04 DIMENSIONAL DRAWINGS 341 55 3187 0- ------ e -- e e I e -� 757 le------- 1 Y 817 "---------� " I e I e I e I . q I e I Y I 6 I 7 55 35S 342 0- -------- . u -- e I _ 75$ " I to 25 ------ 11 -� OPG I 6 22 2821 CLEAR OPG INSIDE AS PART OF OUR ONGOING PRODUCT IMPROVEMENT ,PLAN SPECIFICATIONS ARE SUBJECT TO CHANGE WITHOUT NOTIFICATION. SPEC-003/08-01 BUNN® ITEM# PROJECT 12 Cup Automatic Coffee Brewer DATE x � 12 Cup Automatic Coffee Brewer • Brews 3.8 to 7.5 gallons(14.4 to 28.4 litres) of perfect coffee per hour. • Model is space-saving 8.5" (21.6 cm)wide. • All stainless steel construction. • Hot water faucet and pourover feature on all models. SplashGard°funnel deflects hot liquids away from the hand. • International electrical configurations available. a r Model CWTF15-3* Model CWTF15-2 Model CWTF15-1 (decanters sold separately) (decanters sold separately) (decanters sold separately) Dimensions:18.9"H x 8.5"W x 17.8"D Dimensions:18.9"H x 8.5"W x 17.8"D Dimensions:16.8"H x 8.5"W x 17.8"D (48cm H x 21.6cm W x 45.2cm D) (48cm H x 21.6cm W x 45.2cm D) (42.7cm H x 21.6cm W x 45.2cm D) For cur eets and other information,go to www.bunn.com. "International models may vary in appearance. Easy Clear®EQ-17-TL Paper Filter Pack 1GPR SS Portable Server , Product No.:30200.1000 Product No.:20115.0000 ., on an RWS1 Warmer i Dimensions: Packed per case:1,000 1GPR Product No.:12487.0001* 121/16"H x 21/2"W x 3"D Dimensions:41/4"Base x 23/4"Sidewall RWS1 Product No.:12203.0010 9 31.6 cm H X 6.35 cm W X 7.62 cm D 10.8 cm Base X 6.98 cm Sidewall Also available with side handles or black decor. Easy Clear®ED-17-TL _ Easy Pour®black decanter Product No.:30201.1001 Product No.:06100.0101 Dimensions:81/4"H x 25/16"Dia Quantity: 1 (also packaged in 20.95 cm H x 5.87 cm Dia. quantities oft,3,6,12,&24) Easy Pour®orange decanter(for decaf) Product No.:06101.0101 Quantity: 1 (alsopackagedin quantities of 2,3,6,12,&24) Model Agency Listing CWTF15 uiv�s► CWTF20 -- CWTF35 E9001.0002B ' ONOMILMIXC: UAJ �r i Dimensions S Specifications Model Product# Volts Amps Tank Heater Total Brewing Cu. Shipping Cord Watts Watts Capacity Ft. Weight Attached CVVTF15-1_ 3:9e27 lbs. w Ye . ----- CWTF15-2 12950.0211 120 13 1320 1570 3.8 gal./hr. 3.9 33 lbs. Yes ---- _.--- ------ - - - ----- - �4._- -r- _..�..,_.T._- CWTF15-3_ 12950.021.3 120 _ 14 1320_ �-1670� 3.8gal./hr. 3.9-3 3,1b_s. Yes CWTF15-3 12950.0217. 120 13.9 1320 1670 3.8 gal./hr. 3.9 34 lbs. Yes CWTF20-3 12950 0283�''� .120 _ _- �17 9v 1800 - ' 21501 �'5.1 gal./fir._3 9 341bs. No�bF CWTF35-3 12950.0253 120/208-240 17.1" 3500 3850 7.5 gal./hr. 3.9 33 lbs. No CWTF35-3_ 12950.0281 v120/208-24017.1' mT3500 �3850 7.5 gal/hr.�3.934 Ibs No_ CWT15 12950.0356 120 13.9 1320 1670 3.8 gal./hr. 3.9 30 lbs. Yes CWT20-_,_ 12950,0291 .17._9,,.�..;18QO.--.M.a 2150-5.1,_ al./hr. �3.9- 30-Ibs._ No CWT35 12950.0292 120/240 17.1 3500 3850. 7.5 gal./hr. 3.9 30 lbs. No *117.1 Amps @ 1201240 Volts Brewing capacity.based upon incoming water temp of 60OF(140°F rise)per 112 gallon brew time of 4 minutes. Models listed as 12O12O8V or 12O124OV must be connected to 208 V or 240 V electrical service respectively.Please refer to the installation manual. Electrical: Model 15 requires 2-wires plus ground service rated 120V, single phase, 60 Hz. Model 20 requires 2-wires plus ground service rated 120V, single phase, 60 Hz. Model 35 requires 3-wires plus ground service rated 120/208 or 120/240V, single phase,.60 Hz. Plumbing: 20-90 psi (138-621 kPa). Machine supplied with 1/4" male flare fitting: ALL WARMER SWITCHES -20.65 IN FRONT END CAP TOP WARMER CONFIGURATION READY LIGHT STANDARD wq -- -- -- OPTIONAL 'I ly F.38 2.12 .� BUNN 16.77 7.93 D I I 15.94---� POWER 1 I 1 I CORDON 4.00 `ADJ.LEG 8.50 15 AMP, 4.00 120 VOLT STAINLESS OPTIONAL MACHINES ADJ.LEG 1.75 ADJ �" 15.66 i ONLY BLK PLASTIC ;1.50 OPTIONAL ADJ 17.72 I--5.94--I �. BUNN Corporation-1400 Stevenson Drive Springfield, Illinois 62703.800-637-8606.217-529-6601 •Fax 217-529-6644•www.bunn.com BUNN®practices continuous product research and improvement.We reserve the right to change specifications and product design without notice.Such revisions do not entitle the buyer to corresponding changes,improvements,additions or replacements for previously purchased equipment. All dimensions shown In Inches. Bunn Corporation owns all copyrights relating to materials in this publication.Please contact Bunn Corporation to request permission to reproduce any portion of this publication. Tor-Rey Refrigeration 24 Cu.Ft Refrigera d Curved Glass i"I'li jUakery Display, Rest I.aurant Equipment&Supply;New&Used MyAccoun J About Us I Buyers Guide l FA ANVOISCOUnt.com p��, ' &A a f ' Your source fcr food service equipment V 404 752 6715 8:30am-6:30tdn EST R.!-Fi , Commercial I Refrigeration I Bar&Beverage + Catering&Dining Concession Restaurant Customized Kitchen Tools {{'' Kitchen Equipment &Ice Machines Equipment i Equipment Equipment Furniture Equipment &Smallwares Sign In or Register Oct 17VV7,,2"'009 Home»Commercial Kitchen Eqw n d Dis I splay Cases u Bakery Cases,Floor Tor-Rey Refrigeration 24 CuYt Refrigerated Curved Glass Deli Bakery Display Case TEM-200 ' RtFktdtA 11 I Price: $1,917.75 1 iElt Mfg.:Tor-Rey Refrigeration Reg.Price t62;998.e9 I Model*TEM-200 - f ns�zrir; Inventory#:93710 � Qty.:' 1 Tor-Rey Display Case Laminate Choices: ► Ask a Question Black 1 l ► More Images - i 10 uSHRRE e,X_ f s'e Estimate Shipping Cost Zipcode: Advanced Shipped from Restaurant Equipment warehouses in Houston,TX 77018 + ' `Equipment Financing � �,acffyDis�o�,�rE I E I On Purchases totalling y i $2,000 or more t l t r t r r j Additional Categories: • Commercial Kitchen Equipment»Food Display Cases»Refrigerated Display Cases»Deli Cases --- • Commercial Kitchen Equipment»Food Display Cases»Refrigerated Display Cases»Pie&Dessert Coolers • Refrigeration&Ice Machines»Commercial Refrigerators»Specialty Coolers»Refrigerated Display Cases People Who Viewed This Also Viewed M.. True Manufacturing 16cu.ft, Product Customer Related items Incfuded� ' I. Single Duty Deli Case Cooler ----- S�eciticatlons :� Feedback Accesaurles 1 O_ tp lane_ _ _ TSID-48-4 Manufacturer and Shipping Information _ by True Manufacturing pp 9 Inventory#:12042 Note:This item is ETL Sanitation Listed and conforms to NSF-7 Imanufacturer Information { $3,782.84 standards,but is not NSF listed,please consult your local health OIpACityD�scnun department about requirements. Manufacturer: Tor-Rey Refrigeration The image provided is intended only to indicate style and may not Model: TEM-200 True Manufacturing 17cu.ft, portray actual unit size,please refer to specifications for actual List rice: $2,990.00 Counter-High Deli Case dimensions. ©� Cooler TSID-48-2-L See Manufacturer Warranty_ by True Manufacturing This item is brand new and ships directly from the manufacturer or Inventory#:12046 supplier.Please allow u to 4 weeks for shipping. Power Information PP P PP� 9 $3,911.98 Powered by: 115 volts ��ACffyD+scounll Item:Refrigerated Deli or Bakery Display Case Phases: 0 with Curved Glass — Dimensions Model:TEM-200 Lowe Refrigeration Inc 48in i Weight: 518 lbs. i Refrigerated Deli Case Specifications: ` :>_ European Style B1 Width: 74 in. by Lowe Refrigeration Inc litr• Capacity:24 e feet Depth: 36 in. - Inventory#:31104 • Capacity:680 liters ( Free Shipping • Temperature Range:36'F to 41°F Height: 45 in. • Refrigerant:R-134a `ACftyDscdunf? $7,011.13 9 Shipping Information • Voltage:115v/60 Hz HP Shipped from Restaurant I _,_____„____—.-_-_------____--___-___.-__..___ Equipment warehouses in I dal Store Fixtures 6ft I Features and Benefits: Houston,TX 77018 j Preview Refrigerated Deli • Low energy consumption Packing ( Display Case PD-06-L-SC $0.00 • 3.exhibition levels Charge: by Royal Store Fixtures I • Elegant finish Inventory#:32318 ustomer Pick Up I • Adjustable shelves _ $8,987.95 C 1 • Double tempered curved glass INot Available(Shipping Only) �:gClf'D(scouni 1 • Stop-less operation with it's automatic defrost cycle - • Stainless steel bottom for easy cleaning. ---- Stainless __________—_ I • Stainless steel top and shelves,provide a long lasting sanitary Lowe Refrigeration Inc 7 4 i n appearance ( Refrigerated Deli Case • Frontal access to the condensing unit for easy maintenance- European Style E12 by Lowe Refrigeration Inc � Note:This item is available with white or black laminate panels.Please Inventory#:31125 '`http://www.acitydiscount.com/Tor-Rey-Refrigeration-24-Cu-Ft-Refrigerated-Curved-Gla... 10/20/2009 l4=2" PAC P In16 38" Ou 1 t I { l t i e $cAtS 5 TOWN,OF BARNSTABW- ` M9 OCT -6 Aft tO. 25 j + 17" 15- 133" 4 4 2„ 2 i g3„ 8„ _ 1421 4 ,g4„ 154 4 51 3» If - 8 2 MARINE EDGE 351) PLAN VIEW MOUNT 34" AFF WALL MOUNT BRACKET 1 1/8" HOLE FOR - RIGID GOOSENECK SPOUT SECTION 47„ Z4 — — — — — — CRUMB CUP DRAIN (1 1/2"NPS) 'KNEE MIXING VALVE SPECIFICATIONS DH-19 HANDSINK BOWL TO BE 18 GA. DIE STAMPED 304 STAINLESS STEEL WALL MOUNT / KNEE VALVE HANDSINK MTG. BRACKET t-0 ftt« FRONT VIEW ACCESSORIES06 RAH S.W.snlee order a wa.rq e M s.-oeo-o-0 511..e e PKIF-WMB-3G KKVSGS COMBINATION PACKAGE WITH MMS-109O KKV KNEE OPERATED MIXING VALVE' RIGID GOOSENECK SPOUT Amtekco CRUMB CUP DRAIN 1 1/2" NPS WALL MOUNTING BRACKET -UFADIURERS O OVALITY IRODUCIS FOR 1HE IOOD MARI(E�ING INDUSTRY 12n PFRR 11ee4 CMURbva OWO�1 el{14 49G-ee90 Ra e14 ,if-MIO M Y k C{ Giam Ietro Architects I n i 'COQSULTAM P' RENOVATIONS&ALTERATIONS TO: BRAZILIAN GRILL 354 Gifford Street ML i Falmouth, MA 02540 MAIN STREET .+ -N �. 1 .® TO:508 5464 HYANNISs MA 400 - . K { 508540.0220 O w Fax SIGNA7VRG SIG\AlURE��' Project ® ® Item No. Y Quantity � R r © STANDARD FEATURES • NEW 12"glass clearance accepts taller stemware Simply Engineered Better • NEW internal upper drain screen for improved r filtration and ease of cleaning 3:0 • NEW Self flushing wash chamber reduces H maintenance CH • Reduced water usage C • Improved shut off mechanism Three-pump injection system for precise chemical = dispensing T Rotary Type Fully Automatic — Injector system allows the use of separate Glasswashing Machine Csariitizer and-rinse-aid-resulting in real savings • Upper and lower wash and rinse arms produce sparkling clean glasses every time. Double walled construction for quieter operation. l� Cool final rinse water provides a cool glass ready for immediate use. An off-the-floor shelf provides storage for three, 1-gallon (4liter) containers. • Polypropylene conveyor virtually eliminates r chipping of fine stemware. _t n SPECIFIER STATEMENT Access Door Access Door Specified unit will be Moyer Diebel model OF Rotary Type, on Left DF-2 on Right DF-1 fully automatic glasswasher. Unit will have detergent pump,sanitizer pump and rinse aid OPTIONS & ACCESSORIES pump,standard upper and lower wash/rinse arms,wash tank heater,cold water final rinse,polypropylene conveyor,splash ❑ Drain tray and waste collector(DF-71) P/N 0712551 curtains,double-walled construction,storage space for three ❑ Quick disconnect package(incl.casters) P/N 0707258 1-gallon containers. ❑ Casters;set of four—2 locking,2 regular P/N 0701962 ❑ Hand sink and wet waste receiver U` NSF ca (SW46) P/N 0708453 ❑ Wash down hose P/N 0701956 a c Moyer Diebel-USA P.O.Box 4183,Winston-Salem,NC 27115 Tel:336/661-1992 Fax:336/661-1979 800/228-8350 www.moyerdiebel.com 0 Moyer Diebel Ltd.-Canada e 0 2674 North Service Rd.,Jordan Station,Ontario,Canada LOR 1 SO Tel:905/562-4195 800/263-5798 Fax:905/562-4618 sales@moyerdiebellimited.com °— d . DF ' Rotary Type Fully Automatic Simply Engineered Better Glasswashing Machine Dimensions shown in inches and(millimeters) 25" 12" [451� [635] Vertical Clearance Q+ 27"[6861 3 O 6-1/4"[1561 39"[9911 39"[9911 8-3/4" [2221 7-1/4"[181]... . 6-1/4" 2-1/2' [1561 [641 Q I Plan View 4-3/4"[121] 5-1/2"[14 L 7-1/4'. 1184) 73/4 [2221 13-1/2 (3431 Front View Side View Utl�ltl@S NOTE:DF Models supplied with 6 ft.[18291 plug in cord. SPECIFICATIONS Electrical 208-230/60/1,15 amp (NEMA 6-15P) Warning:Plumbing and electrical Capacity 2 1/2"[641 t Hot water connection connections should be made glasses 1200 1/2"[13]IPS.Flow pressure 25-95 psi [172.5-656 kPa] by qualified personnel who will Water Consumption observe all the applicable plumbing, Z Cold water connection sanitary and safety codes. Cold water(approx.) 2.5 US gpm; 1/2"[13]IPS.Flow pressure 25-95 psi 9.5 I/m; (172.5-656 kPa] 2.1 imp.gpm s Drain connection Hot water(initial fill) 3 US gallons;1-1/2"(38)tailpiece. 11.35 liters; Connect to drain size according to local 2.4 imp gallons plumbing code. (Max use-approx.10 US gph-8.3 imp gph) Uncrated Crated Temperatures°F/C Inlet water(hot) 140-160/61-69 Height 39"(9911 46-1/2"[11811 Inlet water(cold) 75/24 Width 25"[635] 27"[6851 Heating Depth 27"[6861 27-1/2"[6981 Tank heat,electric(kW) 3 Ship wt.lb,/kg 156/71 176/so Conveyor Movement ` w Adjustable foot height-11/4"[45] DF(access door front) Clockwise DF-1 (access door right) Clockwise DF-2(access door left) Counter-Clockwise Due to an ongoing value analysis program at Moyer Diebel,specifications in this catalog are subject to change without notice. (1 M)1/08 No.�3.-�D..d�..N Fxs.�...i�,.00...._ THE COMMONWEALTH OF MASSACHUSETTS BOAR® OF HEALTH .................. TOWn.............oF...............Barnstable................................................ Appliration for Disposal Works Toustrurtion Vrrmit Application is hereby made for a Permit to Construct ( ) or Repair ( X) _ n Individual Sewage Disposal System at: 682 Main Street Hyannis„MA,,,02601„(Mary Jesn`s„Restaurant ................_..---•----.............. . ...................................................... -Address or Lot No. Anthon-!--M' ---GIZ. 7.---Q .C�klex xl------------------------------•. 682 Main Stre ..s..Hyann ............................... ---- Owner Address W A &_B Cesspool_Service 128_.Bishgps•--,-,mace,,_Hyannis,,,,MA,,,,02 01,,,,, Installer Address � Type of Building Size Lot.... ......... .........Sq. feet U Dwelling—No. of Bedrooms............................................Expansion ttic ( ) Garbage Grinder ( ) Other—T e of Building No. of persons...... .................... Showers — Cafeteria Q' Other fixtures .......................................................-- W Design Flow............................................gallons per person per day Total daily flow............................................gallons. WSeptic Tank—Liquid capacity............gallons Length.............. Width................ Diameter----............ Depth................ x Disposal Trench—No..................... Width.................... T tal ngth.................... Total leaching area....................sq. ft. Seepage Pit No--------------------- Diameter.................... Depth w inlet.................... Total leaching area..................sq. ft. Z Other Distribution box ( ) Dosing tank ( Percolation Test Results Performed by.............. . ................................................... Date........................................ a ,.� Test Pit No. 1................minutes per inch D t f Test Pit.................... Depth to ground water........................ L% Test Pit No. 2................minutes per inch D of Test Pit.................... Depth to ground water-_______--_--__---___- P+ •-••••--------------•--•----•-•••...... L. ............................................................................................................. 0 Description of SoilS.Wld......................................... V ...............................................................•-•-•-•--..... .•. -••..........................•-•---•-•-••-•-•. W U Nature of Repairs or Alterations— n n applicable.-insta llato ..of--�.-2,000-_gallon.-H2q.,gxease trap. Agreement: The undersigned agrees to install e aforedescribed Individual Sewage Disposal System in accordance with the provisions of TH'IlL 5 of the State nit ode—The undersig d rther rees not t place the system in operation until a Certificate of Complia as ben i e by the r •--•••••--•--••-•-•••-- ............................. -.1.11---718.3........... Date Application Approved By....:. ..... .-•-••- •....-•••-•-----•••--••..._......•--•- ..................... --•••-....�-11..71 3 ........... Date Application Disapproved th ollowing reasons-------------------------------------------------------------------------------------------••-•-----•-----••--- ...........................••-•--••-••---••-•-•-••--•----•-•-•••••--••-•-•••--•-•-••••-•---•-••-•••--•--.....••--••-•-••-•-•••••••-•------•-•-•-••-----•---•----•-•---••--•------------•----•••••.....--- / / Date Permit No..........83-....................................... Issued-...........11 ..7f 83 ...................................... Date 10 l00 THE COMMONWEALTH OF MASSACHUSETTS BOARD OF HEALTH -------------------Tom............OF................Bamst�ble---------..-..--------------------.-.---------- ApplirFation for UWVoii al Works Cfnnstrnrtiun pamit Application is hereby made for a Permit to Construct ( ) or Repair ( X) an Individual Sewage Disposal System at: 6823 .....H, 9.,...IfLA....02.601..(P'a. . J.aan.°.�...�e��?uux�nt)--------------------•--------------...................-- Location-Address or Lot No. Anthony-. �...Ghel i-,or,(hg TL.... .... :..6 ..... LM....------ Owner Address A &-_B Cess-pool..Service .................... 1.2 _ hQp ..['ex ,...1 x��1B.....N�..---Q26a.-- Installer Address dType of Building Size Lot............................Sq. feet U Dwelling—No. of Bedrooms................................ .Expansion Attic ( ) Garbage Grinder ( ) Other—T e of Building No. of persons............................ Showers — Cafeteria G" Other fixtures --------------•-•-----•-•--•-••------•-------. W Design Flow............................................gallons per person per day. Total daily flow............................................gallons. W Septic Tank—Liquid capacity............gallons Length................ Width................ Diameter---------------. Depth................ x Disposal Trench—No..................... Width.................... Total Length.................... Total leaching area....................sq. ft. Seepage Pit No..................... Diameter.................... Depth below inlet.................... Total leaching area..................sq. ft. Z Other Distribution box ( ) Dosing tank ( ) Percolation Test Results Performed by.......................................................................... Date..........................------------ aTest Pit No. I................minutes per inch Depth of Test Pit.................... Depth to ground water........................ G=, Test Pit No. 2................minutes per inch Depth of Test Pit.................... Depth to ground water........................ a ----------------------------------•-------------------------------------------------------------..............-•--•----------------------------------------- ODescription of Soil.Sr'�7.1d--------------------•---------........................----------......-------------------------------------------------------------------------•-•--.....---- x V --- ••-•------------------------------- .-----.------------------ .--..--------------- .-------------------------------- .---------------------------------------------------- ---------- -----•--------------- W ------------------------------------------------------------------------------------------•--------------------------------------------------------------------------•------•--••-•-•-•---....---------- UNature of Repairs or Alterations—Answer whena1Jgn..H2Q.ZX9ase trap. --------------------•-------------•----------------•---•---------------------------•-•-•------•-----------•--------------------------------•-........-•---------------------------------•---......----• Agreement: The undersigned agrees to install the aforedescribed Individual Sewage Disposal System in accordance with the provisions of TITLE 5 of the State San�r-y- ode— The undersigned further er agrees not to place the system in operation until a Certificate of Compliant has be6 ' '-ue by the o K —1—th. r..-- n Application Approved BY-•--��------ ---i.�v"'-------------•----------•--•-•-•--•----•------------------------ 1 .......... ��_ . Date Application Disapprove or .e following reasons:............................................................................................................... -•-------------------------------------------------------------------------------------------------------••-----------•-•--•-----••----•------•------•-•---•----------------••----•---------•----------- Date Permit No.......... 3-........................ Issued. !1/ 7/83 Date THE COMMONWEALTH OF MASSACHUSETTS BOARD OF HEALTH .....................To Yn..........OF..............Barest able Trtifirtttr of TompliFanrr TAFII,S S�OsCpER�I Y TThat/th 2 cj;v�iSpal�se�ve e DCs�os S;�st s'constru4t (� ) or Repaired ( X) es oo , e34ce 1' Ti"a 2]ri U bY..................................................................................................................................................................................................... 682 Main St., Hyannis, PIA 02601 — Ma tal%an's Restaurant at...................................................................................................................................................................................................... has been installed in accordance with the provisions of TITLrj r%The State Sanitary Codf. as described in the application for Disposal Works Construction Permit No8�.................................... 11! 7 S3 dated---•-•--• ----.-/.---•------_..-•-•----------• THE ISSUANCE OF THIS CERTIFICATE SHALL NOT BE CONSTRUED AS A GUARANTEE THAT THE SYSTEM WILL FUNCTION SATISFACTORY. DATE..........._111.........../83--•---•-------•--•--------------•--------- Inspector................................................................................... THE COMMONWEALTH OF MASSACHUSETTS BOARD OF HEALTH ..............Town OF. ....... ........ No...��3:................ FEE._.....10.00..... �i��a,�ttl nrk� �nn�frnr�uan rrmi# � - Permission is hereby granted................A & B Cesspool Service --•-----------------------•---•---••----------.................._----- jo, Cons tr ct ( ) or Repair (X an Individual Sewage Disposal System No.._b 2 ain St. Hyann s, MA 02601 an Res nt -- ••=- ........................................................... str / as shown on the application for Disposal Works Construction PF'rmit Dated ..�I..71-83---•----•---_.... Q ---•-•--- ------ 11/ /V4 Board of Health DATE . ----- -•---... - --------- FORM 1255 HOBBS & WARREN. INC., PUBLISHERS .- s LOCATION SEWAGE PERMIT N0. VILLAGE A & B CESSPOOL SERVICE 128 BISHOPS TERRACE, HYANNIS, MA 02601 BUILDER . OR OWNER DATE PERMIT ISSUED DATE COMPLIANCE ISSUED w 70 �6q 0 o moo G, AS6 j r1-MK �� Sfit�-- _Z`z� /2 1 b - c�,7�-�c.� U SCE ;. y 1 �. G -v, Ui / - ---------------- Np r OW kid INS .......... 4 1�jz_ ❑ ❑ C p ❑, 3 D PO,13 SOO r v 9 � jo--T�f o El Za J�i FALL ypiaN 4-rAl WAY 4a AZA h o coo l< 1 ARCHITECT: - - - - - SCHEDULE OF DRAWINGS�17 Q G IAM P 1 ETRO ARCHITECTS T1 TITLE SHEET (THIS SHEET) +r 354 Gifford Street TEL 508 540 7400 0 # AB7 EXISTING RESTAURANT SEATING PLAN Falmouth,MA 02540 FAX 508 540 0220 CA V A02 EXIST. KITCHEN & BAR EQUIP. PLAN " AB3 EXIST. KITCHEN & BAR EQUIP. PLAN STRUCTURAL ENGINEER: Al NEW SEATING AND EMERG. EQUIP. PLAN MICHELE CUDILO P.Eoo Lane •. 123 Cottonwood TEL 508 771 7601 -- y + _ A2 KITCHEN & BAR EQUIPMENT PLANS Centerville, Lane _ p A3 FLR FRAMING, CROSS SECTION & DETAIL - A4 ROOF FRAMING PLAN i _ = [rz mid O� FRONT FACADE OF THE BRAZILIAN GRILL LOCATED ON MAIN STREET IN HYANNIS. THE HIGHLIGHTED PORTION OF THE PHOTO(NOT SHADED)IS THE AREA INSIDE OF THE BUILDING IN WHICH NEW WORK IS PROPOSED. N,i� ALTERATIONS TO: 0~0 00 BRAZILIAN GRILL > 0 z 680 MAIN STREET AIL DRAWINGS AND WRITTEN IIATBRIAL ARE THE SOLE HYANNIS MASSACHUSETTS PROPERTY oP L.F.GN1D'NTRO ARCFDTER,P.C.AND - UUSEDNOWITNOUT Tii6 R%PRBS WRIfTCtj CONSC1EdTDOFR LOUIS F.ONMPIETRO f ABBREVIATIONS SYMBOLS DO NOT SCALE FROM �.P. In08Pm�A�i P1,oR aDEIAT. 01�A16®t RG. ➢WIINO Wl[. Y! r�I. Pld'R 1:Q�. Tee N WAIL naa NOB'IH eaaOW A� aulnlEe!�IdnWi MOICAT6 _ _ - _ eHOP98rY uNE V In ., .�DEnGL ron Damsons ma mA,a YxEn YxEamw Pua. m.m� rHr,D sense„Dmturoa_q r Ea ® DRAWINGS v AL11Y AL11101DY Us DOOR n® flU®(mO) xaDn D19i1uT10N P.WL PNBItC W@11fE r 'lYPICW a TOP NW Ov CDtmB MWCAt69 sucv.ORe A66 lal'Ar® - CeA»!A LED, w ell W® OR D081ffiUNO c O°ABALv n' �R PL�GTm. iTnL1N, CAL.. AN® lax flP 9IC 86CDON. THE NU1®t I'^ M. Alm L¢Tr6a m T11x nOROY xAV CONCEaIE-PYx 09 BECwON L Cn Q m8 maIX OU9 OOY`I� —�rOUN,Am e1. /CLAEmC Y uvAroeT Q.T, gDA6aY ln8 fsD TINT �`��TD8 RmICATE9 111E D.C.ON.IDrll (, Zay rl`dQ�7 aegv �� L.q�e ,>8 mmcfmx AePxAla BmOR-Puea Oe ntx:noxs THIS DRAWING IS PART OF A COMPLETE b Burt Bol NYc ac. B,sLvmc�AW �. °gym Y�o YvTomw aemima a�ee: I�`ON9� WC EmE/1eDm cexfz®� ~O 49.a NE.ePor EgvAWox °17ONC oa sec om ARCHITECTURAL SET.THERE IS 9U.— ,Doric, OF WAIL xl8r. �At� ®N �x�OOD �. YAK a R® - ./ m 49.9E ®+na°sPOT elavA,mx PI,nrDOD,weeE seals INFORMATION PERTAINING TO THIS eY.7� �$ D. BYm .PWmA. BD. HOOT OaAm ./° Om /-�/49 I3W LbNmDP9 Q 9UUDRtO xp BpUAL a 1Ut WX,InDmIXO YECn 1wLweMCY. ed. ImOY all.. YDIaOW BfH61.LARGE SCNS _ cvr cA1WET aDsr B�fxD 1mm NA®Wu� sie 1mvm1Y a.o .apex aPm�m+c W.Y --was„ �.as xnsrwD rnwrolm DRAWING ON OTHER SHEETS.REFER � C'J o cswr cAeEsmlr °�Exc. a r 161EIW Nm. YOUNI� SECT. sernox an Loon mavATmx YAaR ® ROUGH LUe6Ea TO T1 FOR COMPLETE SHEET LIST. DO N �,E F cx aula(ac) sl �exmox,Near x.Y. xowor warn ao xuumm, ens®. ec®uu cm cxomD ESP �ToaED — msinanoH ... reo1m1AG spec. see�Wi I— rnaulm caoanmATas a ® vDDSH wYeme NOT DO TAKE OFFS,BIDDING OR "" �� cGos crosrr err.. errmuoa ixr. anEmOR H.tc. nor w wNTRACT mn. sretmAw aeeeasxcs cam uNEs �+m W ns .D®® oDW N.rH. NDr ro seen REF axorePon iGi as w nna� wsuuwoN_-amm CONSTRUCTION ON THIS STRUCTURE caan CD.car a PA r�A ens u "murz °"rax ea a s sm Dona aurae ® USU"ne"-E.TT WITHOUT A COMPLETE SET OF m1u coxw•rE YA90NRY mm I.D.O. nuns®®er owxsR tins uvAroar OH ove�eD OUaP. susenaDEO (70 LroNer. cexerxurnox es FORE eslmcuG�ms L LExem oimc. oPxtlmc T� lm� eARrn r . cmCO1are°°wEU9m+am Sam, awns rwoaNi�lr) Yn. YAmNar oP c Pw. PAS, Iss TmvcurdBO`amawE Qp .°m°.'TPx coYescr mAveL DRAWINGS V GENERALNOTES 4.The General Contractor.hall verify aU dimension,at the site and ah&U notify the 16.The General Contract,,shall anbmit to the Architect for review,and 9pprovel,shop drawing. Architect of any discrepancies before proceeding with the Work or purchasing materials for all manufactured structural elements(is.:steel beams&columns,LVL'beam.,taus joists, 1.The General Conditions state that the Contract Documents are complimentary. or equipment.Verify critical dimension,in the field before fabricating items which most wood roof trusses,steel J°I°ta,etc.)in accordance with 780 CMR Section 116.2.2 entitled - DRAWING TITLE: 2.Provide the services of a Massachusetts Registered Surveyor to layout structure on site fit adjoining construction. "Architect/Engineer responsibilities during constructieli'. er nTLE and enlist,ish existing.elevations,Elevation of finished Boor shall be established by 6.All details ere typical unless otherwise noted Rod are not n .orfy shown In the 17.The Cenral Contractor shall notify the Architect/Engine of required inspections at least t<aM22gT Architect with elevation information provided by Surveyor. Documents at all locations where they occur. two(2)days in advance. SHLSE -18.AB warrantles,guarantees and service maintenance agreements ehall commence with 3.The Genered Contractor Is responsible for all the work. 6.The Architectural Documents govern the location of all Electrical and Mechanical items the issuance of the occupancy permit so that the Owner may receive full use of the item A.Build and instal parts of the Work level,plumb,square and to correct poafti°n. installed ns a part of the Work. - for the guarantee or warranty period - DRAWN B.Make joints tight and neat. I such is impossible.apply moldings,sealant or other 7 Existing items which are not to be removed and are damaged or removed in the course 19.GENERAL WORK TO BE PERFORMED AS PART OF THE GENERAL CONSTRUCTION: joint treatment as directed by Architect. of the Work shall be repaired and replaced in Wee new condition without cost. A.Seal cracks and openings to make the exterior skin of the building tight to water and - CHECKED BY: —.'✓f� C.Under potentially damp conditions,provide galvanic insulation between different B.Existing surfaces disturbed during the course of the Work shmU be reconstructed and air entry. _ metals which ere not adjacent on the galvanic.cal°. finished to match adjoining a,rf...a. Patched a shall be finished in such a erne B.Provide adequate blocking,brat - DATE: 02-02-17 D.Apply protective finish to parts of the Work before concealing them. For example, a erns 4uW ego fn8,milers,fastening.and other sand rots to supports paint door top.,bottoms,glazing stops,glazing rabbet.,and hardware cutouts before a to provide vTsuel antl structural continuity a recta the entire affected surface.at r shale o1 the oak scour Iy. Blocking,detebracrioration alleys,weakening Us d other supports hanging doors.end point c rrodible mounting plate.before installing parts over them. B.All vold.—.Led or surface°disturbed restating from cutting,removal or installation of shell be o/a type not subject to deterioration or weakening act the result of REVISIONS: E.Where a ceseorie.ere required 1n order to install parts of the Work in usable form element,OR part of the Work shall be filled and finished to match adjoining construction. environmental conditions or aging. _ and to make the Work perform properly,provide such accessories. U special tools 10.Except as provided In the Documents,no structural member o element shall be cut C.Perform cutting and patching for all trades. Patch Roles where ducts,conduit,pipe. e tared to maintain,adjust and repair ducts,provide them. without written approval of the Architect. The General Contractor.hall°ordinate all and other s product,Dana through or ere being removed from existing the, coon. are r 9Ili D.Provide thanes,furred.paean,trenches, t ,pits,It such foundation. d other . F.Follow m nufacturere lnetructlons fore ambling,installing and adjusting products.. cutting end shell advise the Architect of any potential conflicts with new or existing netruction required In conjunction with the Work. H such construction to not Do not install products in a matter contrary to the manufacturer's Instructions structure. shown on the Drawings,coordinate with Architect for sizes and placement. tin]as authorized In Writing by the Architect. 11.Demolition work shell only be carried out once all temporary shoring and bracing in E.Provide and coordinate access door°and panel,a required for access to equipment • - y+ G.Adjust and operate all items of equipment,leaving them fully ready for use. place.Removal of all temporary supports shall be completed only after now work is secure requiring adjustment,inspection,maintenance or other access and an required for.cease • PR I( ..1 H.The dlvelon of the Documents Into Amhitecturai,Structural,Electrical.Mechanical. and complete. to°pace,not otherwise accessible,such es attics and crawl spaces. Plumbing and Civil components is not intended as division of the Work by trade or F.Check Drawings and manufacturer.literature for requirement,for be,,,,pads,end SHEET No. otherwise. 12.All materials,equipment and workmanship.hail conform to the requirements of other supporting etructurea Provide such structures. Remove supporting structures r L Provide utility installations from lot line to house including underground electrical, authorities having jurisdiction of the Work. - ns.oci,Led with removed equipment and patch remaining surf...a. water,telephone and CATV to comply with all local codes and requirements. 13.All materials and equipment shall comply with the Occupational Safety and Health Act, G.As part of one year warranty specified in the General Conditions,repair crack,and cre J.Conte shall have compressive strength of 3000 psi®28 days for wells and including all amendments. other damage which occur e a result of settlement and shrinkage during the first year 4000 psi®28 day,for slab Work,and reinforcing rods&woven wire fabric(WWF) after Substantial Completions T 1 per drawings. where noted,provide hard steel trowel finish on slabs. 14.All materials and equipment shall conform to the requirements of authorities having Dampproofing shall be.factory manufactured semi-mastic consistency from asphalts jurisdiction regarding not using or installing asbestos or asbestos-containing material.. 20. AU work shall conform to the applicable sections of the Eighth Edition of the and min—al fibers,and Installed on all walla and footing.. 16.All paint used av all products and DRs roblie,shall conform to AN.S.I.Z68.1, Massachusetts State Building Code(Beale/Commercial) Pleas for deck,.hall be concrete filled Son,tube forms. Specifications for Paint,and Coatings Accessible to Children to Minimize Dry Film Toxicity. DO NOT SCALE FROM DRAWINGS AStI11RT to Sll EEl AB F._T�TREF 4 TABLERIGERATOR :..,...,._--_----_ - to SHEET AB2 w/PREP TOP MATCHLINE °°' MATCHLINE NAND 1 � O'-. SINK I - I f - �71 BBQ CHEF 4 ° NOT ' w BUFFET JI_J WAITER/WAITRE S S j y STATION - STEPS' - o ® a r U LE l__J l__J l_J l_J B c`L1 a "SEA . a l__J l__J L_J d 0 Lo y . r__,r__i 4 2 r ,r , - z 0 y 4 ® 4 ® l J l J �Z J4 _ _ _____ _ 9 r r--, r—,r ,J 4` BUTCHER/GROCERYVAC VACANT SPACE on >c L_J L_J J L 4 W r--, y 4 2 O _ z MEN 4 UPPER DINING C L_J AREA 2 66 SEATS J 4 L RR N o r L__J L__J l__J L_J L-_J 2 I 4 V' )� J L 4 4 2 r__, I HCAP 'w v� LOWER ® L--J ® r--,r--, r--,r-, r--, ® �� I<,_p,� Lo 2 y .L+ \'>c' DININGr, �— u � AREA -e, ° 44 SEATS � - _ L_J L_J L_J L__J L__J L__J Q C7 O .. 12 RECEPTION r , r , r , r , r , r , c)`al UP p 2 - r�pgll�S�Ip,II�a r--1 011 W`fill INTERIOR LJ T DRA WING TIIUM lSWu p WAIR IAG Jr4 L ® EXISTING WALL KEY: S��AU� AN 2 _ M=M=M=EXISTING WALLS DRAWN BY: �yJ[, 5),�.tJ SYMBOL LEGEND: cr>ECICEDeY: Y3� r DOUBLE HEAD EMERG. LTG. K REVISIONS: AIRLOC � ID EXTERIOR g b: J L PATIO rLN M EXIT SIGN L_J J.. DINING , AREA 2 a , DINING ; 2 ` SEATING COUNT: -04 STROBE ALERT.w/HORN 16 SEATS AREA S F 415 5EATS BAR, 20 Q FIRE ALARM PULL PROJECT No. 1GO7 p UPPER DINING: 66 FIRE EXTINGUISHER p--� LOWER DINING 44 Sk63ET No. Rd� > ( > ( ) ) DECORATI PATIO DINING 45 a .� 4 -. EXTERIOR DINING: 16 NOTE: A131�`) TOTAL EMERGENCY LIGHTING FIXTURE EXISTING FIRE ALARM AND EXISTING RESTAURANT SEATING PLAN ® EXISTING SEATING, IC14 LOCATIONS TO BE VERIFIED IN FIELD SCALE: I/4" I'-0" NINE FRUIT COOLER 8 MIXERS CART COOLER BEVERAGE OOLER - PO SIN TRAY STATION I I I z I BEE DISHNASHER I I H I TM I I �j pq ��I I I I I I o INS I I � �Uj I I I I � ;QlL4 I I I I Z� EXISTING-GLASS IIIXER. 0 OW WALL PARTITION I ATI N N 0 ICE F I I D I O I I rn I I C4� I I I I w I I I I I I I I I I IGE I I I I i I I I I - --- ---- BAR R�AnP'oR - -----N -- --- ---I' 20 SEAT DOwN I BEERa I I • 1� COOLcud ER Qom-+ pO I CASHIER c I I � 00 GyJ g Fw K CI-I N NOR"' d I BEER TABLE/ - I I COOLEIZ CHEST FRr- WALK-IN STORAGE HAND AReA AREA VEN , O OVENB/STOVE OTOR GRILL SINK - , c -) 1�1 0 I DaAwmc nrLE i - - DI.14 ------------------------------- FREF I I SINK o I KVTCHEN A BAR TABLe Dieu - I I I FLOOR PLANS EFRIGERAT W45V1 FREEZER /CVTTING BD TABLE �� I D WN BY: ry^§SC, 9Y•� Rn w/StEAnER ON M/ M A0 ' L------ ------------ cr BCKEDBY: Y4S REFRIGERATOR - TABLE EFRIGERAT �T� 6TEP9 EkIST1N6 DATE: 02-02-17 DOWN 9-BAT SINK AWN REVISIONS: NAND ° KITCHEN SINK b BHQ CHEF .HAND SINK � MATCHLINE; ______ _\� REFFRRIG eRgTOR —GERAT to SHEET AB1 ` �� 1 eso�cTNo. 1607 ISH ASHIN EXISTING BAR PLAN / DETAIL —� EXISTING K I TGH EN PLAN s SCALE: 5/5" m 1'-0" I-ETN,. (NO CHANGES) s AB2 -- --�- -------- MATCHL_INE to SHEET AB 1 L 2 I z � � 14'DEEP STEEL— KITCHEN BEAM ABODE eee BHEEr A@2 � - � 1 x ggg 9 IY U X Z. 7, O A a 1 1 f 14_I•x Up 1 1 1 I I AS 11I II ' l BAR rl F Z. H s'-I•x00 0 z DININGVACANT SPACE BUTCHER/GROCERY SAS BEE SHEET ABI `JJ4 —, - N dD M u U In 1y B-�x B'_3.x U "uuuQQQy�yyllli o a ci 12'-4.3 ASE q'_B•x S I �p� �I1�a DRAW TIME: ' li L�,AIII�WIyI FLOOR FILM a FRAHM PLAN 13'-B•y. - 1 _ DRAWN BY: "X, 8" CHECKED BY: 02-02-17 1 � 1 2 � REvtsloNs: � WALL KEY: DINING BEE SHEET ABI EXISTING WALL EXISTING PARTIAL RESTAURANT EXISTING PARTIAL RESTAURANT PROJECT 1607 TENANT AREA FLOOR PLAN TENANT AREA FLOOR FRAMING PLAN NEW WALL srEETN SCALE: 114" m V-0" - SCALE: 114" = 1'-0" DEMO WALL • _ _.___.._____:_� WALL ABOVE A B 3 - - Ag.BUIIY to SHEET AB2 RWEFRIGERATOR FRIGERAT /PREP TOP —.- to SHEET AB2 MATCHLINE —-_ TABLe _- -- _ MATCHLINE NAND I� / BBQ CHEF SINK g` _.......... .�......� / � _ � Q � STORAGE -5e• �n z EXISTING / 9'-I• u y U BUFFET � �—•�- '-•--;^�_,� NEW__ o STORAGE " p� -- ---- ZZ4ZZZN ,4 �6CKTA r ® L C LD e sE Ql- ® U E ` J` J `-J L__J BAR 4 lJ lJ l-_J 4 SEA 111��1 _ POEM Q l J l J ® , FROM on ATIO ANDT2 i' on w w. SEATS FROn; TO NEW 4 LJ lJ �¶ i COCKTAIL Sl 1 AREA r--,r--� ----- J Q L_-J L_J .___________ _ , CEILING FIRE CA E EETROLK '1 4 CEILING - J� ;Q A I5UTCHER/GROCERY z l D" J` J C 4 4 2 - r--�r-"� / / Z DOWN UPPER 5 ME J - - - DINING )' A ` J AREA I HGAP 1 NEW 61"c WOOD CAWMN t- r--J bb SEATS / WRAPPED WIT"5/6° FIRECODE S"EETRCLK Q l2 J £5 \\ h TYPICAL ALL NEW (� L_-J L__J L__J ..w COWMNS Y� )( J 4 4 2 r--� \\HCAP "q LOWER \ / )c' DINING AREA - / 44 SEATS ® - €-:,a CE_4a; , O e , l _J l__J l__J l__J -J l_ 12 RECEPTION r--i r--� r--, r--, r--i r--, W / a+Mw Pa! UP / - O F a 2 ' r--� SYMBOL LEGEND n : DRAWING TJ.E INTERIOR J aLTEM°llf ON a WAITING q f ® WALL KEY: SC MNCE N GN AREA J r-,` �_�DOUBLE HEAD EMERGENCY LIGHT EQUPPINENT PLAN EXTERIOR PATIO L__J WAITING AREA , r EXISTING WALLS TO REMAIN D D DRAWN BY. r__, SINGLE HEAD�EMERGENCY LIGHT J L - CHECKED BY: �$ q ,� � 1 - ;EXISTING.WALLS TO BE REMOVED �( �-EXISTING DINING TABLES•BEATING y / l ` 4 J L �( EXIT SIGN �� TO BE RELOCATED TO INTERIOR—� -I r' , B r DATE: 02-OP-17 `,\/� NEW WALLS REVISIONS: AIRLOCK g 4 r INTERIOR J L 11w 04 STROBE ALERT ./HORN r PATIO i L D Q FIRE ALARM PULL m y DINING r SEATING COUNT: AREA s J ® ® FIRE EXTINGUISHER 48 SEATS PROJECT No. - COCKTAIL AREA: MBAR: B Q THERMOSTAT SHEET No. UPPER DINING: 66 COCKTAIL LOUNGE EXPANSION q ✓4' LOWER DINING 44 NOTE-. 4 INTERIOR PATIO: 48, — RESTAURANT SEATING AND go " EXISTING FIRE ALARM AND EMERGENCY EQUIPMENT PLAN TOTAL SEATING: 194 �lAY� EMERGENCY LIGHTING FIXTURE Al SCALE: I/4" - I'-0" LOCATIONS TO BE VERIFIED IN FIELD _ ® � � - � CONSTpUCYI0PI DOC. I 1 I III � I I I I I1 I L-- U—EXISTING EQUIPMENT TO BE IIRkLOCAT) 11 I " i lo m--_JL-------------- I -- �I 1 I I 11 1 11 Q -J I I I II I I II PO .NEW SIN TRAY I L J1 I I DOOR STATION l ✓ y ` �� r�� ------- BEER TAP DISHWASHER zI I O�F I I �rhW� I I F [�[�[�..��...II1�z I I � NEW PERLICK PTS66R-ILF MIXERImo- I � UNDERBAR ICE BIN / c ATI N N I I F lll/��4444 COCKTAIL STATION / Ln PASS-THRU COMBO ICE D I ?U ZDI I I [z EXISTING FIRE ALARM AND I I I I EMERGENCY LIGHTING FIXTURE NEW PARTITION I I I LOCATIONS TO BE VERIFIED IN . FIELD I ____ I /HEN ------ ��RD(TERIOR ----_------_------AMP - a -�•-C DOWN V S E A J V Ln I I BEER �O F I COOLERI I / - CASHIER I ^U 1 I C7 0 .. �� I I I I •� �� F w 4 K TCH N9 P.A,2 WORK BEER TABLE/ I - CISFRY_ WALK-IN STORAGE PRWAND BEER AREA I COOLER CHEST I OVEN --OVEN./STOVE- TOR GRILL / SINK I 1 ---------- I I I I s TRAS o BINH F EPRIOERAT TABLG . WABH - NSKH DRAWMOTITLE WffMWEWatom SCUPnnE@ FREEZER WIOl STATI P y�lAp/®Ir=�p/UL CVfTINO BD TABLE / ® L----_--- --J I Ir LYr'1111U LS Y 41W ARn w/BTEAMER - I 1 DRAWN BY: "X, � REFRIGERATOR o L_-_-_-_ -I TABLE IGERAT w/PREP TOP TEP6 - - 4 CHECKFDBY: '�$`S IXIO o N 9-BAY SINK DOWN N WN / DATE: 02-02-17 HAND KITCHEN pp SINK REVISIONS: VHQ CHEF 4 - NAND RINKL=j L=j L=j Lj _ 6 RuEFR16ERATOR EFRIGERATO � /PREP TOP a iiiii iq ii k MATCKLIN to SHEET AB1 - ----- -- r ISH ASHIN \ � �l PROJECT No. 160I "d BAR RENOVATION PLAN / DETAIL KITCHEN EMERGENCY j SCALE: 3/0" 1'-0" SHEETN.. EQUIPMENT PLAN 'S ----- ...... ..� .--------- A2 SCALE: 1/4" m 1'-0" 9 _ MATCHLINE to SHEET AB 1 wnsvaucnoa ooc. EXISTING OPENING 14'DEEP STEEL 1�---19 _ 20 BEAR ABOVE �p PIKE BLOCKING d`•' EXIST RTAR TO ° BETWEEN T N ABODE.PARTITION U EXISTING _ OPENING - �U 3'-9'i aa EXIS I G S/B°FIRECODE SHEETROCJC 5/B'FIRECODE SHEETROCK Z. TO BE BEM EXISTING ROOFING TO REMAIN STO EXISTING EXISTING WOOD ROOF DECK - 6 - w ST TO ADD NEW STRAPPING AT NEW Z%6 s0 MAIN STREET R IN - NON-BEARING PARTITION - SINGLE TOP PLATE UP p EXI O�B IN,; BA '��. NEW 216 NON-BEARING PARTITION KEY .PLAN p BETWEEN]OI s/S°FIRE CODe NTS E' WALL ASOV (NO CHANGES) SHEETROCKON BOTH I HR RATED WALL _ l BIDES OF WALL __ OFr r•, EXI A PARTITION DETAIL (NO A o ANGES) w SCALE: 3" II-0" F Fr UP Z~o b bfU /FN� i yNO WORK PROPOSED 1\�1WQwJ1 F 0 2 r 1�1 EXISTING PITCHED ROOF EXISTING FLAT ROOF ABOVE O • A "' U PROPOSED WORBEYOND AREA K NEW 6 AREA 6 POST BE ONED D WORK F-I x T EXI EXISTING BEAM 9.9'O.C.ATM A S01 W/ SIMPSON LCC-SERIES CAP \�xW BA - EXISTING WOOD COLUMN I A I NEW 2 6 NON-BEARING PARTITION B J (NO D CHANGES) EXISTING BeAn (BEE DETAIL ON THIS SHEET) _ EXISTING ERIOR EXISTING WOOD COLUMN EXISTING ROOF FRAMING WALL - 0 C NEW BEAM,S.19/4'%9 I/4'LVL •/ FIRE BLOCKING -0"3 - BETWEEN JOIST J FIRE BLOCKING ABOVE BEAM FIRE BLOCKING y~j BETWEEN JOIST %BETWEEN JOIST NEW BEAM t NEW 6'%6'WOOD 4-1ABOVE BEAM 4.1 5/4'%19'L.V.L I 5/B°FIRE CODE ABOVE BEAM I COLUMN WRAPPED W/9/0' V � SHEETROCK CEILING FIRECODE SEETROCK II Q) C) BAR BUTCHER/GROCERY b RAI I FIRST I _ - GRADE O 0 0 � OPENING h _ asrrn No+vw ro Doan o Fl.00R Blare(eae rl.ul BUILDING T DINNGG BUIL v 7%10 JOIST .10 BLOCKING 0%10 JOIST BLOCKING •�Mw BLOCKIN6 �r--11 If - ABE _ STEEL BEAM— p; EXISTING EASEMENTEXISTIN EXISTING BASEMENT pi ��I�I�•1 LALLY COLUMN 14'-9'2 BASEMENT \/��\ GRAD_.Eh OPENING / //\\/\� �\/\\/\\/\\/\/\/\/\/\/\� �/�\�/��/��/��/\\/�\\�/�\/�\/ .--.ArBUILDING j\\//\\//\\//\\//\\//\\//\\//\\//\\//\\/��\//\\//\\//\\//\\//\\//\\//\\//\\// Drznwwo nTIM FLOOR FRMHO PUN,CROSS HI SEMON ®EML . - DRAWN BY: g$• .iC✓7C 2 BUILDING SECTION A-A CFECKEDBYo rs� 461,0°s - SCALE: 114" I'-O" - DATE: 10-27-I6 REVISIONS: WALL KEY: EXISTING WALL FIRST FLOOR FRAMING PLAN NEW WALL PROffiCTNo. 1607 SCALE: 114" 1'-0" SHEET No. ______________] DEMO WALL - _ WALL ABOVE A3 COt�4WNC910N OOC. r o q I a 5' m � y 6B0%AIN ST,eEer KEY PLAN o� NTS oa � H EXI GIeD �W/ ROOF BEYOND ED WORK �' ^ 00 0 GQ A-A km o I m I _ L ^u U � m � b _- tc 5 s ° c�o .. . •r-I R,cm w z DRAWING TITLE: I ROOF a II'VVQ�III9�p G PLM (DRAWN BY: yJ, 7r`S9C CHECKEDBY: yyFw,� . - - DATE: 10-27-1B 4W-O.r - - - REVISIONS: WALL KEY: EXISTING WALL ROOF FRAMING PLAN NEW WALL SHEET No. SCALE: 114" e I'-0" ______________________ DEMO WALL' WALL ABOVE A4 COI�fEiUCT10N DOC. 1 1 4 low 10- 11 112 Proposed Addition - ,,,� 7,n LA 10 2" Y J e 4� aaw 1tt-r-v vft—. w� I n... nw i A-1 Philbrook Engineering 107 Beach Street Dennis, MA 02638 508-385-8682 I It � �- 4 272' .! 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