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HomeMy WebLinkAboutMAIN STREET (HYANNIS) 1 Flashback Re t 7 nt 294 Main St. a nni t 4 Town of Barnstable BOARD OF HEALTH John T.Norman Board of Health Donald A.Gaudagnoli,M.D. BARNSTAB e. F.P.(Thomas)Lee,. MI" Daniel Luczkow,M.D. Alt. .as9• , 200 Main Street, Hyannis, MA 02601 eta Phone: (508) 862-4644 Fax: (508)790-6304 i 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: 539 Issue Date: 01/01/2022 DBA: FLASHBACK OWNER: CC ENTERTAINMENT INC Location of Establishment: 294 MAIN STREET HYANNIS„ MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 72 OutdoorSeating: 20 Total Seating: 92 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: ` Qp FROZEN DESSERT: Thomas A. McKean, IRS, CHO, Health Agent FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: f Initials: S; Town of Barnstable For Office $� Inspectional Services Eb 7R 16 Public Health Division Check# Thomas McKean,Director 200 Main Street,Hyannis,MA 02601 I I Office: 508-862-4644 Fax: 508-790-6304 APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE 11 I ! �O a( NEW OWNERSHIP RENEWAL NAME OF FOOD ESTABLISHMENT,CC A14 V 1 C%-% 10&AA< ADDRESS OF FOOD ESTABLISHMENT: S ��- IA••►,•^cc��,rv�A. y1,6 c MAILING ADDRESS(IF DIFFERENT FROM ABOVE): � •^�O)e� y►/•a�l, W • 1rM'S Tw> r►�1�}• 1(•,bY V� E-MAIL ADDRESS: Ke V,V p CSd CI—S TELEPHONE NUMBER OF FOOD ESTABLISHMENT: (77,$_Cir}Q;7 49(� TOTAL NUMBER OF BATHROOMS: 3 WELL WATER:YES NO__;(., ... (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: oC SEASONAL: DATES OF OPE TION: / / TO / /_ ZjR ,a) 2 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) XFOOD 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 42) *** SEASONAL.MOBILE&NEW FOOD ONLY*** REQUIRED TO CALL HEALTH DIV.FOR INSPEC ION PRIOR TO PERMIT BEING ISSUED PLEASE CALL 508-862-4644 QMpplicacion FormsT000A.PP 2020.doe r OWNER INFORMATION: FULL NAME OF APPLICANT SOLE OWNER: YES/NO D.0.8 OWNER PHONE# ADDRESS CORPORATE OWNER: GU C CORPORATE ADDRESS: l 3 N�'�-� .`�. W• Q Ar,,,�� l�d�,,�I�.. o x6 6� PERSON IN CHARGE OF DAILY OPERATIONS: 5 e4.V D p .y a I- vc List(2) Certified Food Protection Managers AND at least(1.)Allergen Awareness Certified Staff All FOOD ESTABLISHMENTS must have I Certified Food Protection Manager PER SHIFT. **ATTACH COPIES OF CERTIFICATES** The Health Div.will NOT use past years' records.You must provide new copies and POST THE CERTIFICATES at your food establishment. Certified Food Managers Expiration Date Allergen Awareness Expiration Date I. Dena° N l a./ °I /ay '{ 11./ IL axpa`P 2. i,N �N a1� 9� it 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 openinid! 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 httn://www.townolbirnstable.us/healthdivision/applications.asp. OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. NOTICE: Permits run annually from January 1st to Dec.31'each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC 1st. Q:\Application FomuW000APP REV3-2019.doc f Town of Barnstable BOARD OF HEALTH John T.Norman Board of Health Donald A.Gaudagnoli,M.D. NABS Paul J.Canniff,D.M.D. MAC 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: 539 Issue Date: 01/01/2021 DBA: FLASHBACK OWNER: CC ENTERTAINMENT INC Location of Establishment: 294 MAIN STREET HYANNIS„ MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 72 OutdoorSeating: 20 Total Seating: 92 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: 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 =4 For Office Use Only: Initials: Town of Barnstable Date Paid Inspectional Services `AM059. �3 Public Health Division check# Thomas McKean,Director 200 Main Street,Hyannis,MA 02601 Office: 508-862-4644 Fax: 508-790-6304 APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE t I i I a o a-1 NEW OWNERSHIP RENEWAL _ NAME OF FOOD ESTABLISHMENT: ADDRESS OF FOOD ESTABLISHMENT: a��( VY� �v✓ S}'. ��"� �`""� J w� A- ,9-5-'-P vela MAILING ADDRESS(IF DIFFERENT FROM ABOVE) w o �- i o.i��` �,Qf4=0)-412 E-MAIL ADDRESS: 1{e ""` C u✓��ws}". (V�-�—' TELEPHONE NUMBER OF FOOD ESTABLISHMENT: L_SA..0 3?S— `S�—cd 3 TOTAL NUMBER OF BATHROOMS: 3 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 W-AITSTAFF"SERVICE DOOR(S)?,-,°-- -�,- ",- -.- TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW) b� 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 FortnsTOODAPP 2020.doc OWNER INFORMATION: FULL NAME OF APPLICANT P�x) SOLE OWNER: /NO D.O.B OWNER PHON�-E�_#45-0j6-3 7� ADDRESS R3 A-t"cj e-�.A "`1-13 W- �n'„`'�`"�NC t`�'�'T - U>46(. CORPORATE OWNER - � CORPORATE ADDRESS: 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-an11 d POST THE CERTIFICATESat-your food establishment. Certified Food Managers Expiration Date Allergen Awareness Expiration Date 1. 1�Ce,-gums 0eGco,,,r, l '� i. Veewv 2. Joyl�`'T ��o��v "7 1 -6 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 openina!! 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://w.ww.townofbarnstable.us/healthdivision/aunlications.asp, OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. NOTICE: Permits run annually from January 1 st to Dec.3 1"each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATIONS)AND REQUIRED FEES BY DEC 1 st. J Q\Applicaion FonnsTOODAPP REV3-2019.doc l Town of Barnstable BOARD OF HEALTH John T.Norman Board of Health Donald A.Gaudagnoli,M.D. atiuv rkBM Z PaulJ.Canniff,D.M.D. 11639.nss. 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: 539 Issue Date: 12/10/2019 DBA: FLASHBACK OWNER: CC ENTERTAINMENT INC Location of Establishment: 294 MAIN STREET HYANNIS, MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 72 OutdoorSeating: 20 Total Seating: 92 FEES FOOD SERVICE ESTABLISHMENT: $300.00 YEAR. 2020 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2020 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: MOBILE-ICE CREAM: �QA FROZEN DESSERT: Thomas A. McKean, RS, CHO, Health Agent TOBACCO SALES: FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: (le ecA IHE For Office Use Only: Initials: IL Town of Barnstable Date Paid hAjAq AmtPd$IJ�V WA L ; Inspectional Services 7]�� its • wRws-r�st.e. "6 Check# 639. Public Health DivisionT19* r? (p 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 ()- �oLq NEW OWNERRSHIP `- `RENEWAL_A_NAME OF FOOD ESTABLISHMENT: 1� Ir^5�,�^`-� ("eTL rV `A'rcJ-e & ADDRESS OF FOOD ESTABLISHMENT: >q MAILING ADDRESS(IF DIFFERENT FROM ABOVE): y?, rT°4-^% .A WANA . W. R r^ %" W1 .u E-MAIL ADDRESS: TELEPHONE NUMBER OF FOOD ESTABLISHMENT: TOTAL NUMBER OF BATHROOMS: 3 WELL WATER: YES NOC,/ ... (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: OX SEASONAL: DATES OF OPERATION: I / I /LO TO f a / /J--C 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? �.sf IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S)? e 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 QAApplication FormsTOODAPP 2020.doc G� OWNER INFORMATION: FULL NAME OF APPLICANT PC. �er2-- SOLE OWNER: YES/NO D.O.B OWNER PHONE# ADDRESS G��� �`S C-C,y CORPORATEOWNER: GC CORPORATE ADDRESS: L4 � PrA/1c t i dI/ 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. Mi E 1C S i r►,vryS SIGNATURE OF APPLICANT DATE ***FOOD POLICY INFORMATION*** SEASONAL FOOD SERVICE: All seasonal food establishments,including mobile trucks must be inspected by the Health Div. prior to openine!! Please call Health Div.at 508-862-4644 to schedule your inspection. Please call at least(7)days in advance. FROZEN DAIRY DESSERTS: Frozen desserts must be tested by a State Certified lab prior to opening and monthly thereafter, with sample results submitted to the Health Div. Failure to do so will result in the suspension or revocation of your Frozen Dessert Permit until the above terms are met. CATERING POLICY: Anyone who caters within the Town of Barnstable must notify theTown by fax or mail prior to catering event. You must complete a catering notice found at http://www.townofbarnstable.us/healthdivision/applications.asp. OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. NOTICE: Permits run annually from January I st to Dec.3 V each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC 1st. QAApplication FormsTOODAPP REV3-2019.doc 431 " tr xq Town of Barnstable BOARD OF HEALTH Paul J Canniff,D.M.D. Board of Health Donald A.Gaudagnoli,M.D. HAnNffAoLF- John T.Norman Y'AS ` F.P. Thomas Lee Alternate g. .. 200 Main Street, Hyannis, MA 02601 Phone: (508) 862-4644 Fax: (508)790-6304 www.townofbarnstable.us Permit to Operate a Food Establishment In accordance with regulations promulgated under authority of 105 CMR 590.000 M.G.L. Chapter 94 Sections 305A, 305B, 146, 189 and 189A; Chapter 111, Sections 5 and 127A, a permit is hereby granted to: Permit No: 539 Issue Date: 01/30/2019 DBA: FLASHBACK OWNER: CC ENTERTAINMENT INC Location of Establishment: 294 MAIN STREET HYANNIS MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 72 OutdoorSeating: 20 Total Seating: 92 FEES FOOD SERVICE ESTABLISHMENT: $300.00 YEAR: 2019 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2019 B&B- FULL BREAKFAST: CONTINENTAL BREAKFAST: - -- - MOBILE-FOOD: MOBILE-ICE CREAM: Q� FROZEN DESSERT: Thomas A. McKean, RS, CHO, Health Agent TOBACCO SALES: FOR ESTABLISHMENTS WITH SEATING: t PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: i , OpIHE Tp� Initials: ,�• �, Town of Barnstable i Date Paid laq.I iq Amt Pd s 4bb BARNSTABLE, Inspectional Services 9�a 16.19. Check# � 'Eo►��" Public Health Division Thomas McKean, Director 200 plain Street, Hyannis, MA 02601 "\ 1 Office: 508-862-4644 Fax: 508-790-6304 APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE o 1 I ag (1 9 NEW OWNERSHIP X RENEWAL NAME OF FOOD ESTABLISHMENT: E- L A SSA S`P► ADDRESS OF FOOD ESTABLISHMENT: ACI`E" Si-• r yv) MAILING ADDRESS(IF DIFFERENT FROM ABOVE): y 3 � ) �G`� W E-MAIL ADDRESS: P w`� o '� C c, e-fi TELEPHONE NUMBER OF FOOD ESTABLISHMENT: (fly') ( --7`{Cl 0 TOTAL NUMBER OF BATHROOMS: 3 (. �"S��""`r + �'�M'P)o.3 ee CMG, G-•-c.'� WELL WATER: YES NO ... (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: 0� SEASONAL: DATES OF OPERATION:_/ / TO NUMBER OF SEATS: INSIDE: -7 1 OUTSIDE: aC-) 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 J 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) X 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:Vlpplication FormsTOODAPPREV2018.doc I' 1 � PLEASE CALL 508-862-4644 OWNER INFORMATION: FULL NAME OF APPLICANT C G ���P f ` ,1 N✓�^P✓`��� �^''e . ����� �'��^^P�N— P�S1�e"'� SOLE OWNER:( F /NO D.O.B OWNER PHONE # S p 375--5a$'3 ADDRESS LA �> �Pr^i"� e `� w � -, V'j . ';�>—r'-✓g 1�-et C ,V''-A . U�. CORPORATE OWNER: FEDERAL ID NO. -7 S�- CORPORATE ADDRESS: LA 3o Pr t 01 J r"-S" [Cr PERSON IN CHARGE OF DAILY OPERATIONS: CT re-.\ 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 � l I B ro VIJ 7/ 03.��1. � Vati 1NPr�s C�/ �� /aL/ IQ 2. Jaho�xl Co,sk-,11 c� b/ l /a-3 SIGNATURE OF APPLICANT DATE ***FOOD POLICY INFORMATION*** SEASONAL FOOD SERVICE: All seasonal food establishments,including mobile trucks must be inspected by the Health Dv. 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 lst to Dec. 31st each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC 1 st. Q\Application FormsTOODAPPREV2018.doc THE?, TOWN OF BARNSTAB.LE - ..- -.HEALTH,INSPECTOR's Establishment Name: Date: Page of ' OFFICE HOURS P °^ PUBLIC HEALTH DIVISION s OT 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 e,y: HYANNIS, MA 02601 MON.-FRI. No Reference R-Red.Item PLEASE PRINT CLEARLY 508-862-4644 A'FDN1P`'. FOOD ESTABLISHMENT INSPECTION REPORT. Name bat Tvue of Type of Inspection Operation(s) Routine Address Risk Food Service Re-inspection Level Retail Previous Inspection v V u Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness �f - Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP 11 In: Other Inspector Out: '.4 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) 9 a a`) Corrective Action Required: ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction: Based on an inspection today,the items checked indicate violations of 105 CMR 590.000/Federal Food Code. ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC 4)(590.005) cited in this report may result in suspension or revocation of the food B=One critical violation and less than 4 non-critical violations 9 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If if no critical violations observed,4 to 6npn-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than 9 non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of ( )( ) be in writing and submitted to the Board of Health at the above address violations observed,7 to 8 non-critical violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials FC-7 590.008 g = 29.Special Requirements (590.009) within 10 days of receipt of this order. violation,4 to 8 non-critical violations C. 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC' Signature Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen? Y N Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs Cooked and RTE Foods.* *- 19 PHF-Hot and Cold Holding. 2-103.11 Person-in-Charge Duties 3-302.14 Protection from Unapproved Additives Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F 590.004(F) EMPLOYEE-HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* Other* 3-501.16(A) Hot PHFs Maintained At or Above 140°F 2 590.003(C) Responsibility of the Person-in-Charge to _ 7-102.11 Common Name-Working Containers* * Require Reporting by Food Employees and Contamination from the Environment * 3-501.16(A) Roasts Held At or Above 130*F Applicants* - - - * 7-201:11 Separation-Storage 20 Time as a Public Health Control APP 3-302".ri(A) Food Protection 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 590.003(G) Reporting by Person in Charge* _ _ _ Contamination from the Consumer . - 7-203.11 Toxic Containers-Prohibitions ' 3 590.003(D) I Exclusions and Restrictions* ._ * 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-30614(A)(B)DispRetuosition Food and Rrated or of Food 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated ( ) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 ,-Food and Water From Regulated Sources- g - Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004A-B Compliance with Food Law* * 3-801.11(D) Raw or Partially Cooked Animal Food and ( ) P - _ - _ __ -_ - 4-501-.111-- - Manual Wazewashing-Hot Water 7.206.12 Rodent Bait Stations Raw Seed Sprouts Not Served* 3-201.12 Food in a Hermetically Sealed Container* Sanitization Temperatures* 7-206.13 Tracking Powders,Pest Control and 3-201-.13 Fluid Milk and Milk Products* 4-501:112' Mechanical Wazewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs 3-202.16 -Ice Made From Potable Drinking'Watei* 3-401.11A(1)(2) Eggs-155°F 15 sec CONSUMER ADVISORY 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,Meals&Game Pathogens* Effective r°rzoor 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_$ource _ _ _ 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 hije ed Meats-155'F 15 scow 3-201.14� Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* ( /O J t Shellfish* - - - - " - 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and StuffingContainingFish,Meat,Poultry or 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* 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)(9) Whole-muscle.,intact.Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave appropriate 2-301.11 Clean Condition-Hands and Arms* the a ro riate sections above if related to 3-202.18 Shellstock Identification Present* - - 2-301.12 Cleaning Procedure* 165°F* foodborne illness interventions and risk factors. * 2-301.14 When to Wash* 3-401.11(A)(1)(b)All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Wild Mushrooms practices should be debited under#29-Special 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding Requirements. 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) ' Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3-403.11 C CommerciallyProcessed RTE Food-140°F* (Blue Items non-critical 23-30) 3-202.15 Package Integrity ( ) Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 1 g proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 13 Handwashing Facilities 3-501.14(A) Cooling Cooked PHFs from 140°F to 70°F 3-202.18 Shellstock Identification* g Item Good Retail Practices FC 1590.000 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F P 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. Feed and Food Protection FC-3 .00 Temperature Ingredients[0 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 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. t °FTr+e r°w TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: �:���G� Date: o Page: of OFFICE HOURS P ~° PUBLIC HEALTH DIVISION 8:00-9:30 A.M. 200 MAIN STREET 3:30-a:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified BARNSTABLE. MACS. q -FRI. NO Reference R-Red Item PLEASE PRINT CLEARLY HYANNIS, MA 02601 s08-8os-as2-asaa �p'EDN1A�� FOOD ESTABLISHMENT INSPECTION REPORT r Name D S Tyne of e o section ation s Routine t -ins ection ) Address LRevel FooallServic Previous Inspection 1 Tele hone ( � Residential Kitchen Date: p ` - 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) ❑ E FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands pp /I ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS Ck 1712.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives �(� --t- ❑3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIMEITEMPERATURE CONTROLS(Potentially Hazardous Foods) -lam f� 1 ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures h' ❑ 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 fi L 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 /ten ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories �(V` / ✓ /A•C Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) DQO Corrective Action Required: 1 Non-critical(N)violations must be corrected immediately or Overall Rating T, within 90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ EmQancy 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=F is scored automatically if: no hot =27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than 9 non-critical. If no critical ;water,.sewage back-up,infestation of rodents or insects,or lack of be in writing and submitted to the Board of Health at the above address violations observed,7 to 8 non-critical violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials (FC-7)(590.008) 9 violation,4 to 8non-critical violations=C. 29.Special Requirements (590.009) within 10 days of receipt of this order. 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y IN natu Sire Print: #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's g Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen? Y IN / Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) \; FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* F 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11 A 1 Raw Animal Foods Separated from * 3-501.15 Cooling Methods for PHFs ( )( ) P 3-202.12 Additives 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 3-501.16(A) Hot PHFs Maintained At or Above 140°F* .11 Common Name-Working Containers* Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above l30°F* A licants* 7-201.11 Separation-Storage* PP 3-302.11(A) Food Protection* 1 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 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* 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* 4-501.11 I 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 1. Raw Seed Sprouts Not Served* 3-201.13 Fluid Milk and Milk Products* 4-50I.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIMEITEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11 A(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 andFood Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or 590.006(A) Bottled Drinking Water* Equipment* 3-401.11(A)(2) Comminuted Fish,Meats&Game Not Otherwise Processed to Eliminate ti 4-60211 Cleaning Frequency of Utensils and Food Pathogens* rf/nve titrzoor 590.006(B) Water Meets Standards in 310 CMR 22.0* . Animals-155°F 15 sec* Shellfish and Fish From an Approved Source Contact Sin- 3-401.l 1(B)(l)(2) Pork and Beef Roast-130°F 121 min*fares of Equipment* 3-302.13 Pasteurized Eggs Substitute for Raw Shell - 4-702.11 Frequency of Sanitization of Utensils and Food _ - Eggs* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* 3-401.11(A)(2) Ratites,Injected Meats-155"F l5 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 froth NSSP Listed Chemical* Stuffing Containing Fish,Meat,Poultry or 590.009(A)-(D) Violations of Section 590.009 A( )-(D)in cater- Sources* Ratites-165°F 15 sec* in mobile food,temporary and residential 10 Proper,Adequate Handwashing g• P Y Game and Wild Mushrooms Approved By 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Regulatory Authority 2-301.11 Clean Condition-Hands and Arms* 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodborne illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special 5 l 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 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 1 g Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 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-SOl.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-402.12 Records,Creation and Retention* 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 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. 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. 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. TIME ro TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: 0111411�ArJt-- Date: "-' Pagef Pao Ntio OFFICE HOURS N` PUBLIC HEALTH DIVISION 8:00-9:30 A.M. BARNSTABLE. ' 200 MAIN STREET 3:30-a:3o P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION /PLAN OF CORRECTION Date Verified MASS. P MO -FRI. HYANNIS, MA 02601 sos-8sz-asaa NO Reference R-Red Item PLEASE PRINT CLEARLY i6}9• �00 FOOD ESTABLISHMENT INSPECTION REPORT It �- Name Da t Tvoe of T o section / p e cutine ov;_V Address Risk/ F od Sery ns on fl ./ Level at Previous Inspection ' Telephone r/ 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) ❑ C Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ Action as determined by the Board of Health. Allergen Awareness 590.009(G) FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating 4121 ❑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 (A 110 ❑8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HSP GG ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY L ❑ 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. FZF1 ❑ 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 6 non-critical violations=B. 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If Seriously Critical Violation=F is scored automatically la hot C=2 critical violations and less than non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must violations observed,7 to 8 non-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. If 1 critical refrigeration. within 10 days of receipt of this order. violation,4 to 8non-critical violations=C. 29.Special Requirements (590.009) y p 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: 31.Dumpster screened from public view Permit Posted? �Y N Grease Trap Previous Pumping Date Grease Rendered Y N < #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Signature Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen? Y N Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions of 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 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.I2 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 3-302.1 I(A)(2) Raw Animal Foods Separated from Each * 590.004(F) p 7-101.1 I 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 7-102.1 I 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* 20 Time as a Public Health Control 7-202.11 Restriction-Presence and Use* 590.003(F) Responsibility of A Food Employee or An 3-501.19 Time as a Public Health Control* 3-302.15 Washing Fruits and Vegetables 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 Reservice of Food* 590.003(E) Removal of Exclusions and Restrictions- 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS(HSP) Disposition ofAdulterated or Contaminated I Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 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* * Raw Seed Sprouts Not Served* Y Sanitization Temperatures 7-206.13 Tracking Powders,Pest Contra]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.I 14 Chemical Sanitization-Temp.,pH. Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 16 3-401.11A(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* e/f-,Ne 1112001 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(B)(1)(2) Pork and Beef Roast-130'F 121 min Eggs* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* 3-401.11(A)(2) Ratites,Injected Meats-155'F 15 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 * Stuffing Containing Fish,Meat,Poultry or 590.009 A - D Violations of Section 590.009(A)-(D)in cater- Chemical_ ( ) ( ) 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 ( )( ) p 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* 16$^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-165'17 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* 3-403.1 l(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 16 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 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 * 5-205.1 I Accessibility,O Operation and Maintenance Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention P Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients' Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 29. 1 Special Requirements 009 3-502.II Specialized Processing Methods* 30. Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Formback6-2doc 'Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. `Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. cowl of*KEroq, TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: Date: Page: of OFFICE HOURS Ch,F C'Mw, 1 PUBLIC HEALTH DIVISION e:ao-saoA.M. BARNSTABLE. 200 MAIN STREET 3:30-a:so P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified v a39. .0� HYANNIS, MA 02601 08-8 -464FRI NO Reference R Red Item PLEASE PRINT CLEARLY �'rFc moo,, 508-862-4644 . FOOD ESTABLISHMENT INSPECTION REPORT - Name Date Type of T-YRSaUnspection O era ' utine Address Risk Service ction L 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: U Each v*nlatil 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 AM A 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 )17 ❑ 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 --s ❑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 ' t' ❑ 11.Good Hygienic Practices ❑22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations DID, �� Critical(C).violations marked must be corrected immediately. (blue&red items) bbb ll 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. B=One critical violation and less than 4non-critical violations 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspensi re9on 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 9 non critical. If no critical water,sewage back-up,infestation of rodents or insects,or la 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violations observed,7 to 8 non-critical violations. If 1 critical refrigeration. 29.Special.Requirements (590.009) within 10 days of receipt of this order. violation,4 to 8 non-c'tical violations=C. 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: 31.Dumpst screened from public view .Z A ' r�unq( 19 �f/ -_ Permit Posted? N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N Pl 's Signature 1 Pri f: / 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 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 F 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* 8 * 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* 20 Time as a Public Health Control 3-302.11(A) Food Protection* Restriction-Presence and Use*7-202.11 590.003(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 3-304.11 Food Contact with Equipment and Utensils* 590.004(11) Variance Requirements 590.003(G) Reporting by Person in Charge* 7-203.11 Toxic Containers-Prohibitions* Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Rrated or of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated � ) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and water From Regulated Sources g Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004A-B Compliance with Food Law* * 3-801.11(D) Raw or Partially Cooked Animal Food and ( ) Com P 4-501.111 Manual Wazewashing-Hot Water 7.206.12 Rodent Bait Stations 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* TIMEITEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(I)(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° Not Otherwise Processed to Eliminate F 15 sec* Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System * gg Equipment 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Eg crave I1112001 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* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* 4-702.11 Frequency Sanitization of Utensils and Food 3-401.11(A)(2) I Ratites,Injected Meats-155°F 15 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 * Stuffing Containing Fish,Meat,Poultry or 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- Chemical Ratites-165'F 15 sec* Sources* _ ing,mobile food,temporary and residential 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be.debited under Game and Wild Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* 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 practiceRequues 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* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES 3-301.12 Preventing Contamination When Tasting* 3-403.11(C) Commercial] Processed RTE Food-140°F* (Blue Items 23-30) 3-202.15 Package Integrity y Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 3-501.14 A 3-202.18 Shellstock Identification 13 Handwashing Facilities ( ) Cooling Cooked PHFs from 140°F to 70°17 Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 * 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 1 28. 1 Poisonous or Toxic Materials I FC-7 1.008 HACCP Plans 6-301.12 Hand Drying Provision 129. 1 Special Requirements 009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Formback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. oFTHE row TOWN OF BARNSTABLE - _ HEALTH INSPECTOR•s Establishment Name: lc�a S U r l Date: J' .Z . Page: of .. q. OFFICE HOURS 7 BARE.O PUBLIC 2 0 MAINLSH DIVISION 3:30-4:30 P.M. SION a:oo-sao A.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified a;. �0� HYANNIS, MA 02601 508 862-4644 No Reference R Red Item. PLEASE PRINT CLEARLY P'FOMa+° FOOD ESTABLISHMENT INSPJJECTION REPORT Name Date a of sec io Routi ` L' r f Q Address Risk Food.Se e-inspection re Level Retail Previogs)nspqction Telephone Residential Kitchen Date: '/�c �� I r' Mobile Pre-operatigFl L Owner HACCP Y/N Temporary Suspect Illness A. K f Caterer General Complaint ,l � � I Person in Charge(PIC) Time Bed&Breakfast HACCP r' In: Other Inspector Out: nn av� L/t Jt LP C Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. i 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 C " ❑ 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 ❑,10.Proper Adequate Handwashing CONSUMER ADVISORY y( `- ❑ 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) ICI Corrective Action Required: ❑ No s Non-critical(N)violations must be corrected immediately or within 90 days as determined by the Board of Health. Overall Rating Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-Inspection Scheduled ❑ Emergency Suspension 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 9 non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violations observed,7 to anon-critical violations. If 1 critical refrigeration. 29.Special Requirements (590.009) within 10 days of receipt of this order. violati ,4 to n-critical violations=C. 30.Other DATE OF RE-INSPECTION: Inspe is Si a r Pri l/ vnnl 31.Dumpster screened from public view Permit Posted? N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's ign re Print: Self Service Wait Service Provided Grease Trap Size Variance.Letter Posted Y N ' Dumpster Screen? Y N Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41'F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs Cooked and RTE Foods.* 19 PHF Hot and Cold Holding 2-103.11 Person-in-Charge Duties 3-302.14 Protection from Unapproved Additives* Contamination from Raw Ingredients 15 590.004(F) 7-102.11 Common Name-Working Containers Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41'F/45'F EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* * 2 590.003(C) Responsibility of the Person-in-Charge to Other* * 3-501.16(A) Hot PHFs Maintained At or Above 140'F Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130'F* 7-201.11 Separation-Storage* Applicants* 3-302.11(A) Food Protection* P g 20 Time as a Public Health Control 7-202.11 Restriction-Presence and Use* 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 3-501.19 Time as a Public Health Control* 590.003(G) Reporting by Person in Charge* Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.004(11 Variance Re uirements 3-304.11 Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions* ) q Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and 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 HermeticallySealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served P 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. L16 Proper Cooking Temperatures for PHFs - CONSUMER ADVISORY * Concentration and Hardness* 22 3-603.11 Consumer Advisory Posted for Consumption of 3-202.16 Ice Made From Potable Drinking Water 3-401.11A(1)(2) Eggs-155°F 15 sec Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System* 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Ef/ecuve 1112001 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* g8 Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min Eggs* 4-702.11 Frequency rf s Sanitization of Utensils and Food 3-4U1.11(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 to cater- 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* ( )-( ) ( )-( ) * Ratites-165'F 15 sec* in mobile food,temporary and residential Sources 8� P mrY 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 14S'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 Reeeiving/Condltlon 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165'F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES 3-202.15 Package Integrity* 3 403.11 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 HandsRemaining * Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* (E) Unsliced Portions of Beef Roasts illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 1 g Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 13 Handwashing Facilities 3-501.14 A 3-202.18 Shellstock Identification ( ) Cooling Cooked PHFs from 140'17 to 70°F V25. Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70'F to 41'F/45'F Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 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 Food and Food Protection FC-3 .004 5-205.11 Accessibility,Operation and Maintenance Temperature Ingredients to 41°F/45°F Equipment and Utensils FC-4 .005 3-402.4( Records,Creation and Retention Within 4 Hours* Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients' Supplied wfth Soap and hand Drying Devices Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 29. Special Requirements .009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S.590Formback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. ofTroN TOWN OF BARNSTABLE HEALTH INSPECTOR's Establishment Name:T16, fh`✓�� Date: / 30 Page: of_' / �u 1 0 OFFICE HOURS BLIC HEALTH DIVISION 8:00-9:30A.M. BARNSTABLE. • V 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified MASS. 1639• �0� C HYANNIS,MA 02601 soe-862-4644 No Reference R-Red Item PLEASE PRINT CLEARLY 0 00 on n BLISHMENT INSPECTION REPORT o r�vv 4 Xr v r� Name Date . Type o Type of Inspection Routine n"11 vvag/ a e Address (� Risk ood Servi Re-inspection a V d Level Retail Previous Inspection c�� U✓ Telephone Residential Kitchen Da mrtndf� ✓ ,-, Un 2 Al 2 Mobile re=operation Owner HACCP YIN Temporary Sus ness p OI �iS i n Cl Caterer General Complaint t✓? Person in Charge(PIC) Time Bed&Breakfast HACCP 4• G �M itirNkr o Other (�M !d' djf O In: fils N✓ vr/ . IfhnInspector ✓ Un � Out: t a AA � a r Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ 6 + o Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ I I 1 1 1 A e^ P J FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives f 7 �l u n ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals \vE FOOD FROM APPROVED SOURCE TIMEITEMPERATURE CONTROLS(Potentially Hazardous Foods) \' C < ' ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures r ❑ 5.Receiving/Condition ❑ 17.Reheating A! I I ❑ 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.TiimeAsa Public Health Control I110, r! d ❑ 8..Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) Cj Ur ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HSP 17 ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY � /" ✓ J LO ❑ / 11.Good.Hygienic Practices ❑ 22.Posting of Consumer Advisories j- • N ' Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations I Critical(C)violations marked must be corrected immediately. (blue&red items). 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. EW1 Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction: Based on an inspection today,the items ❑ Embargo Emergency Closure ❑ Voluntary Disposal ❑ Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations_ and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food B-One critical violation and less than 4von-critical violations if no critical violations observed,4 to 6von-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 26.Water,Plumbing and waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If C=2 critical violation and less than 9 non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to,a hearing. Your request must 28.Poisonous or Toxic Materials (FC=7)(590.008) be in writing and submitted to the Board of Health at the above address violati obse e ,7 to 8 not,-critical violations. If 1 critical refrigeration. 29.Special Requirements (590.009) within 10 days of receipt of this order. viol on,4 8 o -critical vi lations=C. 30.Other DATE OF RE-INSPECTION: Inspe or's Signat f Prin 31.Dumpster screened from public view I I Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC, gnature ` ^ Print: Self Service Wait Service Provided Grease Trap Size�./�91 D V riance Letter Posted Y N ✓� +' (�, i. (? �� `� . Dumpster Screen? Y N j1ph VAr,"ce ev(t, Var'� y �wn r eq-1-71)" C In v✓I q r- --- Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received.at Temperatures According to 1 590.003 A Assignment of Responsibility* 8 Cross-contamination Law Cooled to 41°F/45°F Within 4 Hours* ( ) g14 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 Cooked and RTE Foods.* Additives* 19 PHF Hot and Cold Holding 2-103.11 Person-in-Charge Duties 3-302.14 Protection from Unapproved Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F 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 7-102.11 Common Name-Working Containers 3-501.16(A) Roasts Held At or Above 130'F* 7-201.11 Separation-Storage*Applicants* 3-302.11(A) Food Protection* P g 20 Time as a Public Health Control 590.003(F) Responsibility of A Food Employee or An 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 3-304.11 Food Contact with Equipment and Utensils* 590.004(11) Variance Requirements 590.003(G) Reporting by Person in Charge* Contamination from the Consumer 7-203.11 Toxic Containers-Prohibitions* 3 590.003(D) Exclusions and Restrictions* 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 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. 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* * gg Not Otherwise Processed to Eliminate 590.006(A) . Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Eff-rt-uuzoor 4-602.11 Cleaning Frequency of Utensils and Food Animals-155`F 15 sec* 590D06(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source - -- 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min* Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155'F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 4-703.11 Methods of Sanitization-Hot Water and 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS s 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- 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* ( )O 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* 3AOI.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,5 Receiving/Condition g,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* 3-403.11(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* LL8 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 Hem 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 4.11 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* 5-20 * 5-20 .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 PP 28. Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 1 Hand Drying Provision 29. Special Requirements 1.009 3-502.11 Specialized Processing Methods* 30. Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S: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. V v 7-` VGArl Cod ckAor)l .,v4 "Irl 7 OA 1 177 f 1 Town of Barnstable Barnstable AFAMNIINCIb • �ARN3rABLE. Board of Health 200 Main Street,Hyannis MA 02601 2007 Office: 508-862-4644 Paul J.Canniff,D.M.D. FAX: 508-790-6304 Donald A.Guadagnoli,M.D. John Norman October 24, 2018 Mr. Peter G. Kempton 43 Angela Way West Barnstable, MA 02668 RE: Variance to Operate a Food Establishment with Three Restroom Facilities— Flashback Dear Mr. Kempton, You are granted a variance to utilize the three existing toilet facilities for the operation of a food establishment at 294 main Street, Hyannis. The variance granted is as follows: Section 322-4 Toilet Facilities To utilize one restroom in lieu of the requirement to provide two separate male and female toilet facilities for male and female employees. This variance is granted with the following conditions: (1) This variance decision letter shall be posted on the wall adjacent to.the food permit in an area which is easily accessible to be read by a health inspector anytime routine inspections are conducted. (2) This variance is not transferable to anyone other than the applicant. In the event that this business is sold or transferred, both the owner of the building and the licensee have the duty to inform any and all potential purchasers of the existence of these variances and the fact the Board has explicitly made them non-transferable. (3) The fixture count (i.e toilets) shall be in accordance with 248 CMR, the Massachusetts Plumbing and Gas Code. The applicant shall seek approval from the Town's Plumbing Inspector in this regard. Sincerely our rPaul . C ff, .D. L Chairman q:\WPALES\Flashbacks ToiletFacilityVariance2018.docx F�d ��� ,��,�s y. ,7/if 'a�(� jr r�hk �? kr C A �j MuT2 Convtr �th�/ Cf�1't^ I GN, ppw G w� �p(IM 11\5)Pt c r -DS ?FA DATE: /v /cam $95.00 FEE*:-T Mass. REC.BY: ��t.! 6a'` Town of Barnstable t SCBED.DATE: J 2 =0 Board of Health : 200 Main Street, Hyannis MA 02601 cri' Office: 508-8624644 Z 1-yti Paul J.Canniff,D.M.D. FAX: 508-790-6304 Donald A.Guadagnoli,MD. Junichi Sawayanagi VARIANCE REQUEST FORM LOCATION Property Address: A 91i fn A V'N S T Assessor's Map and Parcel Number: Size of Lot: Wetlands Within 300 Ft. Yes Business Name:C C "EN\-&r 1-�%N ev.e.. -�Taa. cQ l6)4�F 144NA O. tr No A Subdivision Name: APPLICANT'S NAME: 'Pe-k-t-r Phone Did the owner of the property authorize you to represent him or her? Yes o�_ No PROPERTY OWNER'S NAME CONTACT PERSON Name:C C t tiVPr N e-eh .g TvvC Name: QP�-•r G. Vi,e ty 4 3 �A+n�o�ekA W%.� N3 4P "-P-lq V-. Address: W o S r�v s j r,.�A.U 7l�ofo� Address:�N e,�+ '�Z,G cn�S I' C -n? i Phone: 5;o�5 "3>719 S j!R Phone: 509 — 3-r'S—5 a EMAIL: VARIANCE FROM REGULATION(Incl.Reg.Code#) REASON FOR VARIANCE-(May attach separate sheet if more space needed) r S D ts,' a •.a- ta. .v 'w, t A- ecePds iSo ry ocrA CA ,UI 19 p e ,�lc.r � ! Op t e. 3;4�L t t C S S i e C V r r e.n.)\. .,,* 2 [,Po.,.�e hA�J�\cap-P je.1�- tYS)r ron"'S ckvvcl - t C mrployre-Cuct),b YS•2 r'e4 Lh"j- NATURE OF WORK: House Addition LJ House Renovation LJ Repair of Failed Septic SystemLi Checklist (to be completed by office staff-person receiving variance request application) Please submit first four on list as 5 collated packets. — A. Five(5)copies of the completed variance request form B. Five(5)copies of MA DEP approval letters for Innovative/Alternative septic system(when proposing an I/A system or secondary treatment unit(S.T.U.). C. Five(5)hard copies of engineered plan submitted(e.g.septic system plans)and one(1)electronic version submitted to email: health@town.bamstable.ma.us _ D.Five(5)copies of labeled dimensional floor plans submitted(e.g.house plans or restaurant kitchen plans)and one(1)electronic version. A completed seven(7)page checklist confirming review of engineered septic system.plan by submitting engineer or R.S. Signed letter stating that the property or business owner authorized you to represent him/her for this request Applicant must notify abutters by certified mail at least ten days prior to meeting date at applicant's expense(for Title V and/or local sewage regulation variances only). Full menu—Five(5)copies of full menu submitted(for grease trap variance requests only). Fee Submitted*$95.00 for the following variances: 1)New construction,2) Septic repairs with increase in flows,and 3)New owner/new lessee applying for food,pool or body art variances. Exemptions.from Variance Fee: 1) Septic repair without an increase in flow and variances granted at the counter,2)Monitoring Plans,and 3)Temporary Food(not a`variance"). Variance request submitted at least 15 days prior to meeting date VARIANCE APPROVED Paul J.Canniff,Chairman NOT APPROVED Donald A.Guadagnoli,M.D. C:\Users\decol1ik\AppData\Local\Microsoft\Windows\INetCache\Content.Outlook\QDLJENHC\VARIREQ Rev APR 4- 2 01 S.docx PROPOSED MENU FOR FLASHBACK 294 Main Street — Hyannis, MA. APPETIZERS TETRIS TOTS •Plain •Buffalo spiced with blue cheese aioli •Loaded with beer cheese, bacon bits, scallions, and.sour cream. KUSHIKATSU Japanese style fried chicken breast on a stick with dipping sauce Japanese style fried pork bacon on a stick with dipping sauce NACHOS Chips, cheese, pico de gallo, black olives, sour cream and jalapeno. •Add guacamole, pulled pork, steak, chicken breast for an additional fee DUCK POPPERS Jalapeno poppers with bacon BRUCHETTA Fresh pain d'avignon grilled country bread with roma tomatoes. Olive oil,garlic and basil PARMESAN &TRUFFLE MATCHSTICK FRIES So thin so delicious, dusted in parmesan and accompanied by dipping sauce AVACADO HUMMUS Freshly made and served with seasonal vegetables and Pita bread SOUP&SALAD—Add grilled chicken,add fried chicken,add steak tips for$xxx COBB SALAD With bacon, hard boiled eggs,tomato, avocado, mixed greens, and tossed with creamy ranch dressing. MANDARIN CHICKEN SALAD Chicken breast, cucumber, red pepper, red onion, carrot, mixed greens, scallion, mandarin orange, and wontons. Dressed with Szechuan Vinaigrette. HOUSE CAESAR SALAD House made croutons,freshly grated-cheese,freshly ground pepper. perfect PROPOSED MENU FOR FLASHBACK 294 Main Street — Hyannis, MA. SANDWICHES—All sandwiches served with fries& pickle.Add a fried egg for$xx.xx FLASHBACK BURGER %2 lb. 100%grass-fed locally sourced beef from family farms in New England & New York.. Smoked Cheddar• Swiss - Pepperjack available BACON BURGER o /2 lb. 100%grass-fed locally sourced beef from family farms in New England & New York.. Made with excessive amounts of Flashback house bacon BLACK BEAN BURGER Made with sweet potato,fire roasted red peppers and corn.Topped with Avocado GRILLED CHEESE EXTRAORDINAIRE Toasted Ciabatta with Havarti. Comes with your choice of tomato soup or French fries BRATWURST MIN HOT DOGS Malted batter, house made mustard BLT So much Flashback house bacon you'll overdose FISH SANDWICH Fried Haddock served on a brioche bun with fries i SPENT GRAIN PIZZA—Dehydrated grains from the brewing process,remilled and formed into a yeast- raised crust.All pizzas are personally sized MUSHROOM Wild mushrooms,caramelized onions,fresh thyme and brie... Finished with house made Aioli STEAK AND CHEESE Freshly grilled and sliced sirloin tips tossed with an assortment of cheeses and spices VEGGIE Seasonal roasted vegetables,san Marzano tomato sauce and boursin cheese QUESO All the cheeses,san Marzano tomatoe sauce I PROPOSED MENU FOR FLASHBACK 294 Main Street — Hyannis, MA. ENTREES FISH &CHIPS Fried Haddock served with fries, s coleslaw and spicy remoulade. PETITE RIB EYE 10 oz(precooking weight) prime rib eye seasoned and grilled to perfection. Served with garlic mashed potatoes or fries, and house veggie STEAK TIPS Marinated tasty tips served with house veggie and mashed potatoes or fries. CHICKEN PARMESIA Chicken Breast,freshly ground parmesan, locally sourced tomato sauce and garlic and basil Accompanies by small side salad DESSERTS DESSERT KUSHIKATSU Japanese style fried ice cream on stick with dipping sauce Japanese style fried banana on a stick with dipping sauce CAPE COD CHEESECAKE Topped with sugar and rum soaked cranberries ---- 6W Z5 ------------­--------------- 0 - -- --------------------- %T I - 11A sooawa E„T - ----- lu &Y -u lu -u _u _u _u z z ---firfi _-------- --- F , _ , -0----- 294 MAIN ST. till 294 MAIN STREET ------------- ------------ CCEWERTAINMENTINC. STREET WANNIS,MA OMOI PARTIAL BASEMENT PLAN r4 BASEMENT SECTION DIAGRAM �Al �,AlSCALE: = l-O` LOCUS SCALE:1/8" = V-T Pennftand Variance Al NOT TO SCALE PROJECT INFORMATION PROJECT INFORMATION ARCHITECTURAL KEYNOTES DATE 10/5/18 LOCATION: 2.10 MAIN BUILDINOCO EJREG­T*NS­LJCAINUI_.ES: 1. NEW ELEC�TMCAL QUAD OUTLETS ALONGEAST ­NEW 8-4-GWB PARTITIONS AT NEW OFFICE _N's,-.., WALL FARCADEGAMES.ALLNE'OUTLETS LOCATION.NEW ELECTRICAL OUTLETS AND ADDRESS 780C N THE SAME CIRCUIT WITH THE M­ SWITCHES ON CIRCUIT FOR OFFICE, PLACED 0 PETER KEMKON 27 C-:­M­ SOUND SYSTEM.SMOKE AND/OR EAT ALARM.11 1I.NEWWAUK4 CCOUERINSTALUEDINBASEMENT �Mst 2.c. M_=_.IHB­ TRIGGER THE CIRCUIT TO SHUT OFFEKF CODE LOCATION.NEW DESIGNATED ELECI'MCiL CIRCUIT CC ENTERTAINMENT I- ­­ VERIFY ALL LOCATIONS WITH OWN R. ADDEDFORCMUER. 2.-IN STREET HYANNIS.MA W., 521 CMR A-,"A-M B-I fl-­`R-g� NEWELECTMCALDUPLE%OUTIkTSATCHANGEANO 12.SMNKLEIHEADMODIFIE ANDINSTALLEDIN ARCHITECT: --NN AGR!E-AM, 1.Tlo WldhV h.­119 A.kii,�,­­kd t� ATM MACHINE LOCATIONS. CEILING OF NEW WAUX4N GOOIER. THE DESIGNINITLATIVE INC. nmein WRh-,W modditatwn to add.h-I.the new ceder3. NEW ELECTRICAL DUPLEX OUTUET AND CABLE I 11,i b­ 68CENTERSTRE Min OUTLET AT LOCATION OF NEW TELEVISIONS.VERIFY 13. NEW ELECTRICAL OUTLETS AND PLUMBING ADDED HYANNIS,NA 026I1 O�UETHEIGHTON­THOWNER_ FOR MR EQUIM NT AT NEW EXTENDED BAR AREA THIS LOCATION. 2.Mfi-ii M ChW.8 MAP/BLOCK: 32-Si 4. LOCATION OFWAU.MOUNTEOTELEVISION.0 DEMO EXISTING PARTITIONS AND DOORS AS WLLAG -ANN5 3­­�i­­­Oy­ PR ME MOUNTING BRACKETS I WALL IND ED TO COORDINATE WITH PROPOSED H P­T- TOWN SEMIE 'Es d m Wl I­R, TEUE-ION AND VERIFY MOUNTING EIGHT OF PLAN. ME CODE: COMMERCIAL ELECTRICALANDCABLEWOUTUETS. 32 -RESTAURANT CLUB 4 -.I— p- f"-j.. 15. N 'LIGHTSP"FEATIJRVEOUIP.ADDSDTO _ESTI- NO CHANGE I`RO�SED _l. S. NEWPARTIA HEJGHT(4'Z*AFF)GWBAARTTTION LIGHTING GHTING AT FROM OF HMSE(FOR)WHEN SMOKE SHEET TITLE Wi,U-S WITH HARDWOOD CAP BOARD. AND/OR HEAT ALARM 6 TRIGGERED. GENERAL NOTES S.Mi-of� d�fully­hh 7W 6. NEW DOUBLE-ACTING LOW GATE DOOR AT NEW 16. NEW CARBON MONOXIDE DETECTOR IN KITCHEN CNIR CMp I0­i­.H. LOW PARTTTONS. AUTOMATIC NATURAL GAS SHUTOFF TRIGGERED PROJECTINFO A. DO NOT SCALE OFF ANY DRAWINGS. -W X 7-4-H HOLLOW METAL EXIT DOOR WHEN ALARM IS SOUNDED. A. 6 it T. NEW 3 B. GENERALCO RACTORTOWRIFYFIEUD INSTALLED THROUGH EXISTING BACXWAU_PROVIDE 17. KARAOKEAREATHtStO­TION. &PROPOSED CONDITIONS PRIOR TO COMMENCEMENT 01 EACH The n-.-I, be -I. p-i, NEW HEADER,FRAME AND DOOR, PORTION OF THE WORK. 18. REMOVE AND REPLACE EXTERIOR SIGN ON EXISTING PLANS B. NEW-EXIT'SIGN INSTALLED ABOVE NEW DOOR. C. THE CONTRACT DOCUMENTS ARE COMPLIMENT— FACADE WHAT 11 REQUIRED 81 ONE IS AS BINDING AS IF O.EGRESS DISTANCE Ml­1 IS- Bi. STROBES(NEW AND EXTG)TO BE PROVIDED IN 19. NEW HAND SINK THIS LOCATION I`EIIHEALTI4DEPT REQUIRED BY ALL THE CONTRACTOR SHALL LOCATIONS SHOWN. REQIJE�.TIE INTO EXISTING GREASE TRAP. COORDINATEALLMRTIONSOFTHEWORKAS ASSESSORS MAP DESCRIBEDINTHECONTRACTDOCUMENTS.NOTIFY 9. EXISTING SPRINKLER LOCATION AT NEW OFFICE M. N ANSUL FIRE HEAD INSTALLED LOCATED OVER THE A HTTECTFORRESOLUTIONOFAU. LOCATION. NEW FRYOLATORAT HOOD. Al DISCREPANCIES MOR TO CONSTRUCTION. 21.EXISTING AIR CURTAIN TO REMAIN. Al I I I ' o I „rtaN D' , sa �l��—ry��1 III�TII II lr i A ,T, ❑ ❑ o ❑ ❑❑❑ ❑❑❑ ❑ I � ` Furniture Plan ❑ E A2 SCALE:118' = V-0' ® + r Z 2 ❑ § oa <� W N c o<s� b l•J C a o C U S ow F- I I >mw I O eNr� PLUMBING FUTURE CALCULATIONS O (Per 248 CMR 10.00:Uniform State Plumbing Code) 0Lrd(D ry' OCCUPANT LOAD: 119 (59 MEN/60 WOMEN) �j w���i rv—I 102 interior/18 exterior 294 MAIN REQUIRED STREET WATER CLOSETS: 2 MEN(1 per 50) E 2 WOMEN(1 per 30) CCNTERTAINMENT INC. Liu ,�__ _ LAVATORIES: 1 MEN 1 er 200) z�a MAIN STREET 1 WOMEN(1 per 200) r a n nNu Permit and PROVIDED Variance =�urO°",,^ "—i�rrcr WATER CLOSETS: 3 UNISEX DATE: 10/5118 LAVATORIES: 3 UNISEX I z Occupancy Diagram NOTE: A variance FOR PLUMBING FIXTURES has been A2 SCALE:v8' = ro' applied for WITH DECISION PENDING °ff 10.10. OCCUPANCY LOAD (Per CMR)required red t Gender-Neutral rooms may Toilet Rooms) All three(3)required toilets rooms may be designated as r • • single use gender-neutral toilet rooms. SFILOADFACTOR • mowed lan wronnae vmrrtr no.rwa, ASSEMBLY CONCENTRATED I BAR 80 SF 7SF NET 11 11 11 UNCONCENTRATED I DINING 10000 15SF NET 65 65 65 SHEET TITLE 276' 18'/SEAT 12 12 12 KITCHEN I BACK BAR 1257 SF 200GROSS 7 7 7 STIMAGE I BASEMENT 1123 SF 300 GROSS 4 4 4 Furniture Plan TOTAL INTERIOR LOAD 99 99 99 OUTDOOR SEATING 20 120 20 TOTAL PLUMBING LOAD 119 1 119 119 A2 AWE Town of Barnstable B"N�� Regulatory Services Department , MASS. 200 Main Street,Hyannis MA 02601 1639. �AjFG MP•i► �._�f...by� APPLICATION FOR OUTSIDE DINING/SIDEWALK CAFE { 4..d• �3. LOCATION • a Property Address: a� Name of Establishment: APPLICANTS NAME: C C �"�C'7�r 1 M c )1`nee#C Sy t' 3 7 S 5 a 3 SEATING FACILITIES/EQUIPMENT Total#of Seats Existing #of Restrooms Provided 3 Size of Grease Trap l 415'06 Total#of Seats Proposed a- Air Curtains(Yes or No) �— (Total means overall number of seats indoors and outdoors) Hose Bib (Yes or No) Y Screens (Yes or No) tQ 1A Brief Description of Seating Arrangement,Type of Furniture Proposed,Hours of Operation,Projected Opening and Closing Dates I ' !C7 S.0 01 C.0 e d c� �n/ Mo►.w gc '��'t�_ Ff''-I a..�.......1 S A so A�^^ .� - IF 0 Pr.,.� C C. f oc-�. 31, ao 19 Uwe the undersigned certify that the above information which I/we provided is correct. I/we have read and fully understand the procedures as established by the Town of Barnstable in accordance with Chapter II, Article 8,Section 2 of the General Bylaws and the Board of Health Regulation#14,and further understand that failure to comply with said procedures may result in the immediate revocation of this permit. / Signature of Applicant(s): Date: a-/0 Cl Date: IMPORTANT-PLEASE REMEMBER TO INCLUDE: 3 Copies of the Neatly Drawn Sketch Plan of the Outside Dining Area Showing Separation Distances to Curbing,Trees,Rubbish Containers and any other Obstacles in Pedestrian Walkway 3 Copies of Pictures of the Proposed Outside Dining Location(Front and Side Views) 1 Copy of the Menu THIS SECTION BELOW IS FOR OFFICIAL USE ONLY Town Manager Approval: Public Health Division: Licensing Board Approval: Certificate of Insurance: License Agreement: Comments: BOARD OF HEALTH REGULATION,PART II,SECTION 1.00,#14,Requirements a through n (a) The applicant shall file a written request for outside dining or for an outside cafe on a form prescribed by the Town and shall submit plans of the proposed dining area. The seating capacity shall be determined by the Board of Health after a determination is made whether requirements"b"through"n" below will be met and after a visual inspection is conducted by an agent of the Board of Health. A replacement food establishment permit shall be issued by the Board of Health indicating"outside dining"is permitted and listing the overall seating capacity,only after it is determined by an agent of the Board of Health that all of the requirements"a"through"n"of this Regulation#14 are met. (b) A menu shall be submitted to the Board at the time of application. If (c) The dining area must be appurtenant and contiguous to the restaurant property. The dining area must be mentioned on the described premises as in the case of a Common Victualler's License. y (d) Sufficient restrooms,both for customers and employees,must be furnished counting the additional outside seating as required by the State Plumbing Code and Town of Barnstable Health regulations.Y (e) A grease trap shall be of sufficient capacity,based upon 15 gallons per seat,as required by the State Environmental Code,Title V,and Town of Barnstable Health Regulations. A grease recovery device may be installed to supplement an existing inground grease trap,after receiving the approval of the Board of Health. (f) All entrance and exit doors used by food service personnel and customers must be screened and provided with air curtains meeting National Sanitation Foundation standards. All windows or openings used for the transfer of food will be screened and provided with air curtains. Food cannot be stored or kept outside. All food must be prepared inside the facility's kitchen and kept inside until served. (g) A drainage system designed to eliminate odors will be required for all outdoor dining areas. Hose bibs with vacuum breakers must be available for washing down the dining area. (h) Trash dumpsters shall be situated no closer than 50 feet from an outdoor dining area. If such a dumpster is in the line of sight from the dining area,it must be hidden from view. The area around the dumpster and stockade must be kept clean and free of litter. Dumpsters must be closed with adequate covers designed to prevent entrance of rodents and birds and sealed to control odors. Y (i) The patio or other ground surface must be of constructed of material readily cleanable and not susceptible to dust,mud,or debris. (Brick,tile,and concrete are examples of acceptable materials). I (j) Table tops must be smooth,non-porous,easily cleanable and durable;and readily maintained in a clean and sanitary condition. Y (k) Food service personnel must constantly police the dining area for waste paper,garbage and other trash. Placement clips,cup holders and other such devices must be utilized to prevent blowing paper. Covered trash receptacles must be provided in close proximity to the dining area and must be emptied as needed to prevent overflowing. W (1) Strict clean-up practices must be adhered to. Waitstaff and buspersons must clean up after each patron as in indoor dining. Each establishment must abide by all regulations contained in Article X, Minimum Sanitation Standards for Food Service Establishments,of the Commonwealth of Massachusetts, Department of Health Sanitary Code. . . •.14 •A. .�' REM ARCADE•BAR•GRILLE PRESS PLAY - PLAYER ONE FAT BABY CHOWDER 7 GF PORK RINDS 5 GF DI,VILED;E6C S 5 pork belly clam chowder, crackling pork rinds bacon dust,chive'oil,fried flashback fries,green onion — choice of cool ranch or spicy jalapeno,smoked paprika GF MIXED NUTS 5 bbq KUSHIKATSU° 6/6/8 spicy peanuts,smoked RICE NOODLE SALAD 6 •panko-egg fried skewer,spicy almonds,roasted sunflower cucumbers,carrots, avocado aioli seeds,candied pecans,dried edamame,sesame seeds, —pork belly or chicken or shrimp„ currants,golden raisins ponzu,cilantro,wakame , MULTI-PLAYER FORMAT GF ARTISANAL CHEESE &CHARCUTERIE 17 GF BURRATA '12 BOARD rocket pesto,balsamic reduction,evvo;smoked assortment of local cheeses&cured meats,raw salt,toasted baguette honey,spicy whole grain mustard,nuts,seasonal GF WINGS ` '" 9 jam,toasted fruit bread slow cooked chicken wings,jalapeno blue'cheese BACON FLIGHT 13 —choice of salt+vinegar,chipotle raspoegy,plain spicy mustard,pickled veg,olive bread GF MUSSELS "�' - 13 GF FLASHBACK FRIES 6 coconut-curry broth,lemongrass;cibAtro,toasted hand-cut fries,ruggs rub,retro sauce baguette „ FLATBREAD LEVEL —gluten free flatbredd available$2— f HONEY-BACON 14 WILD MUSHROOM 13 SPINACH PROSCIUTTO 15• local honey,brie,applewood herb,chevre spread,mozz, shaved parm,roasted garlic, bacon,mozz,walnuts,rocket balsamic reduction,evoo mozz SALAD STAGE ADD Protein to any salad —bacon$2-grilled chicken$6-pork belly$6-shrimp$8 — s GF OLD SCHOOL WEDGE 11 GF"CAESAR" 10 GF ROCKET - ."12' jalapeno blue cheese romaine hearts,garlic biscuit sliced pears,chevre,roasted' dressing,heirloom cherry crouton,lemon-garlic sunflower seeds,dried black tomatoes,smoked bacon, dressing,shaved parm currants,house champagne ; pickled onion,crumbled blue vinaigrette HANDHELD GAMES t —gluten free roll available 2— GF FLASHBACK 13URGER 14 GF KOREAN 13BQ TOFU BURGER 12 pineland farms pasture raised beef burger, marinated bbq tofu,pickled onions,wakame, " vermont cheddar,rocket,red onion,tomato, toasted brioche,mixed greens toasted brioche roll,hand-cut fries —sub hand-cut fries$2 —ADD pork belly$6-ADD bacon$2-ADD fried egg$2 HYANNIS IiOT CHICKEN-; PORK BELLY BL f 14 spicy buttermilk brined fried organic bone-less, house roasted pork belly,applewood smoked chicken thigh,cayanne-browr'sugar hot sauce, bacon,romaine,tomato,spicy avocado aioli, pickle chips,buttered toasted'sourdough,blue buttered toasted sourdough,hand-cut fries cheese slaw s' . sub hand-cut fries$2 1 e BOSS LEVEL GF COCONUT CURRY RAMEN 14 CHICKEN&'DUMPLINGS" 19 coconut milk,cream"red curry,lemon grass, braised organic chicken thighs;house made potato t_. ,.4 cilantro,bean sprouts,radish,carrot,soy egg gnocchi,gravy,celery-carrots,pea shoots. o- —ADD:chicken thigh$5-ADD pork belly$6-ADD GF STEAK FRI'CI'ES r 23 shrimp t- FISH&CHIPS 15 cut of meat TBD,rocket salad,flashback fries, limocello infused panko fried cod,flashback rosemary compound butter o hand-cut fnes',house slaw,scallion GF GRILLED PORK(:HOP raspberry cider glaze,confit garlic parsnip puree, .j GF SCARLET`SCALLOPS 23 rocket pes;W rainbow carrots roasted beets&parsnip,carrot puree,chive oil,pea shoots , • r -r Executive Chef: Chris Rugg j ."Consuming raw'or undercooked meats;poultry,seafood,shenfish,or eggs may increase your risk of foodborne illness-' Before placing your order please inform your server if anyone in your party has an allergy.Please inform your server when ordering GF items. (m) Outside food handlers must have easy access to handwash sinks and cleaning cloths. Facilities for preparation and disposal of sanitizing solutions must be accessible. Y (n) Hair nets or other effective hair restraints,such as hats covering exposed hair,shall be worn by all FOR MAIL-IN APPLICATIONS outside food or drink handlers. Beards and mustaches must be neatly trimmed. Please mail a completed application form to the address below. Please include: 3 Copies of the Neatly Drawn Sketch Plan of the Outside Dining Area Showing Separation Distances to Curbing,Trees,Rubbish Containers and any other Obstacles in Pedestrian Walkway 3 Copies of Pictures of the Proposed Outside Dining Location(Front and Side Views) 1 Copy of the Menu Our mailing address is: Town of Barnstable Public Health Division 200 Main Street Hyannis,MA 02601 FOR FAXED APPLICATIONS Our fax number is(508)790-6304. Please fax a completed application form. Please include: 3 Copies of the Neatly Drawn Sketch Plan of the Outside Dining Area Showing Separation Distances to Curbing,Trees,Rubbish Containers and any other Obstacles in Pedestrian Walkway 3 Copies of Pictures of the Proposed Outside Dining Location(Front and Side Views) 1 Copy of the Menu For further assistance on any item above,call(508) 862-4644 To get an outside dining/sidewalk cafe application form, click here. To be able to access this form, your computer must have Acrobat Reader. Most computers have Acrobat Reader, and it will usually activate itself automatically. If your computer does not have �TME' Towns of Barnstable :fit Regulator Services Department {' BARN6TABLE. r 1%' MASS. 200 Main Street,Hyannis MA 02601 1659. RFD MA'S A1� APPLICATION FOR OUTSIDE DINING/SIDEWALK CAFE LOCATION Property Address: og\ 4-1 c, j-( e,c}-�, 1� c��v•.� Name of Establishment: IF— I a.%-)n.)Ca�l APPLICANTS NAME: SEATING FACILITIES/EQUIPMENT Total#of Seats Existing #of Restrooms Provided D 4- 1 Size of Grease Trap 1500 Total#of Seats Proposed 9 Air Curtains(Yes or No) Yes (Total means overall number of seats indoors and outdoors) Hose Bib (Yes or No) Yes Screens (Yes or No) ,N 1 A Brief Description of Seating Arrangement,Type of Furniture Proposed,Hours of Operation,Projected Opening and Closing Dates 1 O W 'S i-y L( PS� , oe Uwe the undersign eC`r`tify that-t a above information which Uwe provided is correct. /Ze�have read and Jfu.1 understand the procedures as established by the Town of Barnstable in accordance with Chapter II, U( icle 8,Section 2 of the General Bylaws and the Board of Health Regulation#14,and further A r4 u derstand that failure to comply with said procedures may result in the immediate revocation o� Jpermit. ► 1�� I��� Signature of Applcant(s): Date: Date: IMPORTANT-PLEASE REMEMBER TO INCLUDE: 3 Copies of the Neatly Drawn Sketch Plan of the Outside Dining Area Showing Separation Distances to Curbing,Trees,Rubbish Containers and any other Obstacles in Pedestrian Walkway 3 Copies of Pictures of the Proposed Outside Dining Location(Front and Side Views) 1 Copy of the Menu THIS SECTION BELOW IS FOR OFFICIAL USE ONLY Town Manager Approval: Public Health Division: Licensing Board Approval: Certificate of Insurance: License Agreement: Comments: EXCERPT FROM THE BOARD OF HEALTH MEETING MINUTES 10/23/18 I. Food —Variance: Peter Kempton, owner of"Flashback", 294 Main Street, Hyannis, requesting grease trap variance and a toilet facilities variance. The grease trap variance was withdrawn as they meet the requirement for a grease trap with the number of seats, inside and out. Originally, they included the seating in front of video games which are not applicable. Upon a motion duly made by Dr. Guadagnoli, seconded by John Norman, the Board voted to grant the toilet facility variance. (Unanimously, voted in favor.) I I Town of Barnstable •1 ,; ,$ Building Department 200 Main Street,Hyannis,MA 02601 508-862-4679 fax 508-862-4725 Initial Site Plan Review Issues &Concerns Applicant: y FLASHBACK Restaurant/bar(prior tenant—Fazio's) SPR#: 069-18 Property Address: 294 Main Street,Hyannis Informal Review with Applicant Map/Parcel: Map 327,Parcel 254 Zoning: HVB/GIZ Proposal: Proposed use is a retro 1980's themed restaurant&bar with 20-25 1980's period video arcade and pinball games as accessory to the restaurant/bar. Size of the bar is proposed to double adding 10-20 beer choices on tap. The above proposal was reviewed in an informal site plan review staff meeting held September 11, 2018 with the applicant. Present Brian Florence,Building Commissioner/SPR Chairman Brian.Florence@town.barnstable.ma.us Amanda Ruggiero,Assistant Town Engineer Anranda.Rug iero ,town.barnstable.ma.us I Deputy Chief Dean Melanson,Hyannis FD dmelanson a]hyannisfire.org Richard Scali,Licensing Director Richard.Scali a,town.barnstable.ma.us Dave Stanton, Chief Local Health Inspector David,Stanton(gtown.barnstable.ina.us Anna Brigham,Principal Planner Anna.Brigham(a�town.barnstable ma us Maggie Flynn,Licensing Assistant Mar aret.Flynn�town.barnstable.ma.us Mr.Peter Kempton—Applicant PKem.pton2tcomcast.net Ellen Swiniarski—Coordinator Ellen.Swiniarski a,town.barnstable.ma.us I, i Mr..Kempton explained that he is purchasing the old 3,200 s.f. Fazio's building next week and plans to continue the restaurant/bar use with renovations planned for a retro 1980's themed d6cor with authentic period arcade and pinball machines such as Pac Man and Donkey Kong;he indicated that the machines have a volume control. A full menu is proposed;the bar will double and some seating will be removed for the video arcade machines. Peter said that the 1980's themed restaurants started on the West coast about 10 years ago and have worked their way to the East and seem to have been doing very well in Boston. Occupancy#s will be similar to Fazio's; outside seating will be proposed. The building is fire safety sprinklered; walk-in cooler will be located in the basement and sprinklered. The business name has been registered. The following comments were offered by staff at the meeting: Brian Florence, Building Commissioner/SPR Chairman Tel: 508-862-4038 • There is no change of use as the prior tenant was also a restaurant/bar. Video arcade machines are to be accessory to the restaurant/bar use. • Provide a plan prepared by a MA Registered Design Professional depicting: The path of egress (travel distance and component calculations), emergency lights and exit signs,total occupant load and occupant load for individual spaces within the envelope, fire alarm and lighting coordination with interior lighting and noise as applicable, HP accessibility (521 CMR), floor plan layout including tables, chairs, interior and/or exterior, fixtures and live entertainment areas (may need more than one floor plan). Deputy Chief Dean Melanson,Hyannis FD Tel: 508-775-1300 • Existing rear exit is not considered legal as the pathway leads through the kitchen area. A dedicated corridor to adequately segregate the path of egress to the rear exit is needed. 1 • Occupancy load, low lighting,and noise level may classify the proposed restaurant/bar as a nightclub use. Lights, games and any other entertainment such as karaoke may need to be tied into the fire alarm and designed so that the noise level automatically cuts out and lights come on if the alarm is triggered. • Consultation with Hyannis FD is suggested regarding the hood requirements, CO detection and cut offs for gas-fired stoves or fryers. Amanda Ruggiero—Assistant Town Engineer-DPW Tel: 508-790-6400 ext, 4933 • Grease trap will need to be inspected. • Existing grease trap is 1,500 gallons and is sized for 100 seats maximum. If more than 100 seats are requested, a variance process through the Health Department would be required and additional infrastructure may be required per review by DPW. • Ongoing maintenance of the grease trap will be required. Exterior grease traps are expected to be pumped every three months. Q Anna Brigham—Principal Planner Tel: 508-862-4682 • All exterior features including awnings,table/chairs, and signage require approval from the Hyannis Main Street Waterfront Historic District Commission. Contact: Karen Herrand 508-862-4064. David Stanton—Chief Local Health Inspector Tel: 508-862-4647 • Provided a Food Permit packet to the applicant and informed that the next Board of Health hearing is October 23, 2018 with a filing deadline of 15 days prior to the meeting. • Prior restaurant was operating with a bathroom variance from the BOH to allow 90 seats where no more than 50 seats would be allowed with the existing bathrooms. A BOH bathroom variance will need to be granted to the new owner, or seating will be limited to 50 without additional bathrooms/fixtures. Outside seating is included in the seat count for all purposes. • Hand wash sink location is not adequate. One option would be to switch the hand swash sink with the prep sink. Hand wash sink is required to be tied into the grease trap. • A hand wash sink is required in the dishwashing room. �� y • Consultation with the plumbing inspector, Steve O'Donnell Tel: 508-862-4040 Stephen.ODonnell atown.barnstable.ma.us is strongly recommended to review all plumbing code requirements, including but not limited to, bathrooms and equipment/sink grease trap tie-ins. Maggie Flynn—Licensing Assistant Tel: 508-862-4674 • Floor plans depicting outside dining area with barrier fencing; occupancy per room/area as well as the location for the karaoke option (table/seat removal); and TVs will need to be included on a plan approved by the Building Commissioner prior to filing with the Licensing Authority. The approved plan will be made a part of the application for a Common Victualler License and application to the ABCC for a liquor license. • Any proposed outdoor seating located on the Town sidewalk area in front of the building will require a separate license from the Town Manager. Requirements and application for this license can be coordinated through Licensing. Richard Scali—Licensing Director Tel: 508-862-4778 • Advised that the deed and financing documents will be required for the ABCC Liquor License application; financing and ownership documents will need to be in the same name as the entity applying for a Liquor License. Note: Please contact staff members directly for clarification or if inconsistencies are noted. 2 l � APPLICATION FOR SITE PI ANANRE-4)XW Date: LOCATION Pasiness Name: L AS,\A g'A L�< Subdivision Plan Assessor's Map 4 3 ;L-7 Parcel 4• _ ANRPIan Property Address: G y� M A Site plan wA.x IL OFFER OF PR.OPEkTY APPLICANT Name: L C- F,ovk P E A cA%"v%,4 Tv-IC- (Ct l x l S Name: Pe �c r c; v..,P 4-o iy Address: Address: •e lq tore s tea.,.-s �1�1C , w.'✓-� . c0 .2 Wes)- `fir - iA4,4. oa66k Telephone: 'Telephone:- 5 C>�e _ 3 7 rT-— 4�;a-S"3� Fax — 3f,:-;) — 1 3LI AP CHITECr/DB VELOPER/CONTRACTORIENCTnMR AGENT/ATTORNEY Name: Name: k A fie ✓�.-�c_�, Address: Address: ' ___ �/y�S - 1 ar.".`5 ear V"r+4• b3-bb� Telephone: _ Telephone: Fax: Fax: STORAGE TANKS GIM MATNM oR WASTE OIL) ZONING DISTRICT CLASSIFICATION r2istimg wV A • Proposed NA District-} V OverIay(s) Number - -A Number NA LotArea Sq:Ft, Ac. Size MA Size .)Fire District \A-M c w w L . Above Ground NA Above.Gmund 1`18 Underground__ ,____ Underground N A Setbacks ft Contents Cantffnts �(,� Front: Side: Rear Number of BuRding, Existing l Proposed UTTL=S Demolition Sewet Public ❑ Private Size gaI Water Q Public ❑. hivate TOTAL LOOK AREA BY USE Electric Aerial ❑ Underground. Existing Proposed Gras Natural ❑ Propane s -ft.) (sq.ft- Grease Trap [}Size gal Basement. Saw^,.ge Daily1low �`. Spd Residential Restauraut *GP or WP areas=hi.ctwastew-ater discharge to 330 gallons per Retail cre a per day into on-site system, ' Office PARKING SPACES CURB CUTS Medical Office Required - Existing CoMMMial(specify) Provided _ Proposed Wholesale(specify) On Site To Close Instit«iional(specify) Off-Site Totals Industrial(specify) Handicapped All Other Uses On Site F -ma+5i Prc ect Cost Fee: Gross Floor Azea $ _ 5P FORM Pi_DOC-660/20Q4 t Old Yiag's IHSILway Regional Mstoric District File# Approved? Yes ❑No Hyannis Main Street Waterfront Historic District File#. Approved? []Yes -(]No Listed in National.audlor State Register of Biistoric Places? []Yes 0 No Previous Site Plan Review File ifApproved? El Yes ❑No Previous Zoning Board of Appeals File# Approved? 0 Yes ❑No Is the site located in a Flood Area(Section ❑Yes El N9 3-5.1) r],yes El No In Area of Critical Enviromtmntal Concern?• El yes []No Is the project wi-fii is I oo' of Wetland Resoluce Area? Dyes No Site such:—informal.preserxtatxart YesElNo Plan prepared,wet stamped and signed by a RegisteredPE-andfor•PLS. yes ONO Paridng and Traffic Circulation Plan. yes ONO Landscape Plan and Lightmgl 0 Yes ❑No Drainage Plan with calculations and Utility pion Yes El No Buil.dingPlans,(allfloorplans,elevations.and cross sections) [( Dote that all si a e must be approved by Code Enforcement Officer at the$ ldirn-Department Lot area in.sq.ft. sq.ft Total BInI mg(s)footprint sq.ft 1yTa=L Lot Coverage as%of Lot GRorn�mwATERPRoTFczloNOyERLAYDISTRTCTREODU M—A—ENN—T- 0vERL.AYDIS�zK9T(S): Lot.Coverage (%) Requffed Proposed Site Clearing (%} Required Propos-ed PItINCIPAI BiTff,DING ACCESSORYB-o11.DING(S) ❑Yes. No Number of floors height: ft. Number of floors height f L k L.oOR AREA: FAR FLbOR AREA: FAR: Basement sq.ft. Basement sq.ft. first sq f Furst sq.fL Second sq.ft. Second _ Attic sq-ft. Attic sq.$ Other(Specify) sq.ft. Other(Specify) sq.$ Please provide a brief narrative.description of your proposed_project: i p ('o cx C e 1`0. 19 e S l� G�.�` e�►....� � ��'—�-� dam— s I assert that have completed(or caused to be completed)this page and the Site Flan Review Application.and that,to the best of my lmowledge,,the information snbifiMedhero is tzue- Date Printed Name.of Applicant sP-�otttvt rzj)oa 0611&004 SITE PLAN REVIEW STAFF MEETING Scheduled for 2:00 p.m.—2:30 p.m. September 11,2018 Planning & Development Department 200 Main Street, Hyannis, MA APPLICATIONS: SPR 069-18 Flashback Informal 294 Main Street, Hyannis (prior tenant- Fazio's) w/Applicant Map 327, Parcels 254 Zoning: HVB, GIZ Proposal: Proposed use is a retro 1980's themed restaurant & bar with 20-25 1980's period video arcade and pinball games as accessory to the restaurant/bar. Size of the bar is proposed to double adding 10-20 beers choices on tap. Seating plan depicts 94 seats inside and 16 outside. i p N c.a/'1' �je dV.er e y 1 t PROPOSED MENU FOR FLASHBACK 294 Main Street — Hyannis, MA. APPETIZERS1 TETRIS TOTS �unl��" ✓ Jor �,,,,,� l� e dd •Plain *Buffalo spiced with blue cheese aioli *Loaded with beer cheese, bacon bits,scallions, and sour cream. KUSHIKATSU Japanese style fried chicken breast on a stick with dipping sauce Japanese style fried pork bacon on a stick with dipping sauce NACHOS Chips,cheese, pico de gallo, black olives,sour cream and jalapeno. *Add guacamole, pulled pork,steak,chicken breast for an additional fee DUCK POPPERS Jalapeno poppers with bacon BRUCHETTA Fresh pain d'avignon grilled country bread with roma tomatoes. Olive.oil,garlic and basil PARMESAN&TRUFFLE MATCHSTICK FRIES So thin so delicious,dusted in parmesan and accompanied by dipping sauce AVACADO HUMMUS Freshly made and served with seasonal vegetables and pita bread SOUP&SALAD Add grilled chicken,add fried chicken,add steak tips for$Xxx COBB SALAD With bacon, hard boiled eggs,tomato,avocado, mixed greens,and tossed with creamy ranch dressing. MANDARIN CHICKEN SALAD Chicken breast, cucumber,red pepper, red onion,carrot,mixed greens, scallion, mandarin orange, and wontons. Dressed with Szechuan Vinaigrette. HOUSE CAESAR SALAD House made croutons,freshly grated cheese,freshly ground pepper. perfect p,�1 vein 2r dui')on 4 6 ✓r qr f , PROPOSED MENU FOR FLASHBACK 294 Main Street — Hyannis, MA. SANDWICHES—All sandwiches served with fries&pickle.Add a fried egg for$xx.xx FLASHBACK BURGER lb. 100%grass-fed locally sourced beef from family farms in New England&New York.. Smoked Cheddar-Swiss- Pepperjack available BACON BURGER lb. 100%grass-fed locally sourced beef from family farms in New England& New York.. Made with excessive amounts of Flashback house bacon BLACK BEAN BURGER Made with sweet potato,fire roasted red peppers and corn.Topped with Avocado GRILLED CHEESE EXTRAORDINAIRE Toasted Ciabatta with Havarti. Comes with your choice of tomato soup or French fries BRATWURST MIN HOT DOGS Malted batter, house made mustard BLT So much Flashback house bacon you'll overdose FISH SANDWICH Fried Haddock served on a brioche bun with fries SPENT GRAIN PIZZA—Dehydrated grains from the brewing process,remilled and formed into a yeast- raised crust.All pizzas are personally sized MUSHROOM Wild mushrooms,caramelized onions,fresh thyme and brie...Finished with house made Aioli STEAK AND CHEESE Freshly grilled and sliced sirloin tips tossed with an assortment of cheeses and.spices VEGGIE Seasonal roasted vegetables,san Marzano tomato sauce and boursin cheese QUESO All the cheeses,san Marzano tomato(e)sauce i I L I 16-10" Built. 1 I 1 I 1 .0e 17 V ICA uj N / I \------------------------------- Z / OUTDOOR EXT. SIGNAGE r Q \ Nonconcentrated (ABOVE) / F Seating 8 TR E 0 Seats 5'-6" 15'-0" 3'-6" � T � VA I VA I 18'-3 1/2" - - 1 I i I L I 16-10" Built. Ir - - - - I I 1 � 1 � I 1 6'-0"----- 000 ' 17 ICA ui ~ I N / I ---------------------- -------- z / OUTDOOR EXT. SIGNAGE r � Q \ Nonconcentrated (ABOVE) g / Seating 8 TR E 0 Seats 5'-6" 15'-0" • i 3'-6" —I '0 21 � I \ VA VA I 18'-3 1/2" 1 i I 10" Built. r I I 1 I 1 I I 1 61-0"--�- � ' � 17 1 � V � I CA W I � Z / OUTDOOR EXT. SIGNAGE r Q \ Nonconcentrated (ABOVE) i � � Seating b8 I TR E 0 Seats 5'-6" 15'-011 3'\"-6" 'o / 21 f / ` � I � 7— � V VA A I 18'-3 1/2" 1 I `iE a `�\�� ��1y; �slF�rripf�,•� i r/rl�/���,�b l Fo -shoo� 7 V�1 a}!y /�/yam:¢f f /J• �L '(i �k I le Retro Arcade•Bar•Grille B r'.1 �, z — :�..�r. `�����► �,`\�`� � t �`'� �! �'i �/d��jt,�;bp4r F�1/�,�r al f�,r!/''''' r0 (1; NN OR -F hh Ei a Retro Areade•Bar•Grill c x _ _ Y #.,z t F per. • �> rp • ^'- ..e. •'1 r[ P. t <Y �x _" `' ,. 'a :�e ill � T a�'� IA���i •:: /Z �rOVA ! M a FIRacb t � :•, ,�� ; � .f .: t/ffit C R.etro Arcade•Bay.Grille :4 , r . n �'P • yy I a, i r f — k � i ,E ' .1 2Y iF L — aj r �a P �T e r f f � ��■ �iiiluui�-.eat �� i I yy a Z • �r w I s F � � YY � 1 © �� D ) -� - No. h,� � Fee THE COMMONWEALTH OF MASSACHUSETTS Entered in computer: Yes PUBLIC HEALTH DIVISION -TOWN OF BARNSTABLE, MASSACHUSETTS 01pprication for 30igpool *p5tem Con!Aruction Permit Application for a Permit to Construct /(x)Repair( ')Upgrade( )Abandon( ) El Complete System ❑Individual Components Location Address or Lot No. I t Owner's Name,Address and Tel.No. ¢��15 OU zJa.� i 6M Follo Assessor's Map/Parcel ,?�od.'�� Installer's Name,Address,and Tel,No. SOS 7 3 Designer's Name,Address and Tel.No. 5j), fYlZt's`1YA)w ,son Vrv_ YG s). Type of Building: Dwelling No.of Bedrooms Lot Size sq.ft. Garbage Grinder( ) Other Type of Building No. of Persons Showers( ) Cafeteria( ) Other Fixtures Design Flow gallons per day. Calculated daily flow gallons. Plan Date Number of sheets Revision Date Title Size of Septic Tank Type of S.A.S. Description of Soil Nature of Repairs o Alterations(Answer when applicable) APMAi.Ae_ f, A get rua OJO c<< Q�0.S� -� Cnsk�,'l is�oal���5e Date last inspected: Agreement: The undersigned agrees to ensure the construction and maintenance of the afore described on-site sewage disposal system in accordance with the provisions of Title 5 of the Environmental Code and not to place the system in operation until a Certifi- cate of Compliance has been iss d b t argokH e lth. Si Zed Date Application Approved Date g j)� Jo Y Application Disapproved for the following reasons Permit No. �L4 `��"� Date Issued �� ./ - D 5 • r ref � Xb No. THE COMMONWEALTH OF MASSACHUSETTS Entered in computer. n Yes PUBLIC HEALTH DIVISION -TOWN OF BARNSTABLE., MASSACHUSETTS Zipprication for Zigpogal bpgtem Congtruction Permit Application for a Permit to Construct( 94)Repair(, )Upgrade )Abandon( ) El Complete System ❑Individual Components Location Address or Lot No. i 11 lull 15{- Owner's Name,Address and Tel.No: Assessor'sMap/Parcel Installer's Name,Address,and Tel.Pvo. ��©��75333 Designer's Name,Address and Tel.No. .a,�. �1(�.FiDY''1,�Pr'0..►'u�5oY1 sn C F x Lo�O r Type of Building: Dwelling; No.of Bedrooms Lot Size sq.ft. Garbage Grinder( ) Other Type of Building No. of Persons Showers( ) Cafeteria( ) Other Fixtures Design Flow gallons per day. Calculated daily flow gallons. �- Plan Date Number of sheets Revision Date Title Size of Septic Tank ''` Type of S.A.S. Description of Soil Nature of Repairq or. �t Alterations(Answer when applicable) �1 Pmni�2 6 _ �" n f�X ,�� �r {��nF��. Q Q5P_ 4-r� 4n,9- ll �5�� 1 a )x6e mp -W I Id ' J ' Date last inspected: / Agreement: The undersigned agrees to ensure the construction and maintenance of the afore deschbed on-site sewage disposal system in accordance with the provisions of Title 5 of the Environmental Code and not to place the system in operation until a Certifi- cate of Compliance has been issued byh�s B,•and ealth. 'r Signed Date Application Approved by _ Date Application Disapproved for the following reasons Permit No. o�—T _ Date Issued THE COMMONWEALTH OF MASSACHUSETTS BARNSTABLE, MASSACHUSETTS (Certificate of (Eopfiance THIS IS TO CERTIFY,that the On- ite Sewage Disposal System Constructed( l() Repaired( )Upgraded( ) Abandoned( )by, <J n :Crt at aq�-, �7 V a7M 1 Ci n� has been constructed in accordance with the pr•yviLsi_on��of T'tile 5 d the for Disposal System Construction Permit No. dated Installer s V ap Designer . The issuance of this perinit shall not be construed as a guarantee that the syste w I` fizncCion as designed. Date �1 /o+ Inspector 1�—�--=—=----.----------------- Fee ©o. goo © THE COMMONWEALTH OF MASSACHUSETTS PUBLIC HEALTH DIVISION - BARNSTABLE., MASSACHUSETTS 1i5poga[ *pgtem Congtruction Permit Permission is hereby granted to Construct(!! Repair( )Upgrade( )Abandon( ) System located at Mil and as described in the above Application for Disposal System Construction Permit. The applicant recognizes his/her duty to comply with Title 5 and the following local provisions or special conditions. Provided:Constr tionrust be completed within three years of the='�7 1 b Date: Approv i s� orir\-( G n 4ry irk 1} j y p� .b �. Nv C(nrd cal ✓ �o� I _ �� � ( PpJA,* W� �SVd �`'ll,., # w-mll . fiAGr;r a i 76 . l , 17 LOCATION � SEWAGE PERMIT N0. VILLAGE ' l A & B CESSPOOL SERVICE 128 BISHOPS TERRACE, HYANNIS, MA 02601 � BUILDER OR OWNER DATE PERMIT ISSUED DATE COMPLIANCE ISSUED ., F,e� cey 5 0�ruv,, 20� 7 I LOCATION rt SEWAGE PERMIT NO.-, VILLAGE 9 t/ A & B CESSPOOL SERVICE 128 BISHOPS TERRACE,. HYANNIS, MA 02601 BUILDER OR OWNER DATE PERMIT ISSUED DATE COMPLIANCE ISSUED -n f Fis....$... 1 .00..... THE COMMONWEALTH OF MASSACHUSETTS BOARD OF HEALTH ............... ....Town...........OF..........Barns tabl.e........------..----------------...............----•- ,klipliratiun for Diipuiitt1 Workfi Tonutrnrtiun rrntit Application is hereby made for a Permit to Construct ( ) or Repair (X ) an Individual Sewage Disposal System at: 294_ Main Streets .Myannis� MA 02601 - Montilio's Bakery of_Ca�e Cod .... .............. Location-Address or Lot No. Vale Mont ilio 294 Main St.,,__H,yannis�_MA 02601 ---•--•................................................................ ..................... -.............. Owner Address a A & B Cesspool Services ....................128 Bis ms Terrace, Hyannis, MA 02601 Installer Address d Type of Building Size Lot....... ..................Sq. feet U Dwelling—No. of Bedrooms............................................Expansion Attic ( ) Garbage Grinder ( ) aOther—Type of Building ............................ No. of persons............................ Showers ( ) — Cafeteria ( ) a' 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.................... 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. 1................minutes per inch Depth of Test Pit.................... Depth to ground water........................ Test Pit No. 2................minutes per inch Depth of Test Pit.................... Depth to ground water....................... - ...........-.................................................................................................................................................. 0 Description of Soil.........Sand....................................•---.......---------•--••-----------------------------•-•------------....-----------------------------•--•-•- U --•-- ........-•.............•••_...- ---.......----....----------------...........-----------.................------........--•---••-•-•-•-•-••••••. UNature of Repairs or Alterations—Answer when applicable..installation of a 1,000 gallon grease. trap --------------------------------••--•-•--•••----•••-•••---•---••••-•-••-..........•--...............-----•----••--••-••••••••--•••---•---•-----•••-•••-•-•-••••--•--••---••••••••••..................... Agreeinent: The undersigned agrees to install the aforedescribed Individual Sewage Disposal System in accordance with the provisions of ilTL L 5 of the State Sanitary Code— The undersigned further agrees no to place the system in operation until a Certificate of Compliance has been issued by thel b rpfth Signe - B CJ.......: ---------•---..... Date ApplicationApproved By--••-•-••-•-•••-••-------•.--• . •---- ' .................................................. ........................................ Date Application Disapproved for the f ollowi eas .......................... '!............................................................................................................................................................... Date Issued------------1,0/84...........................: r Date r , NAB fl4-►------------- FEic $...15,00..... THE COMMONWEALTH OF MASSACHUSETTS BOARD OF HEALTH ......................T_...........OF...........B -m-tabl:e....----------.........--------...............------ Appliratiun for Uiipuuttl Workii Tomitrurtiun ramit Application is hereby made for a Permit to Construct ( ) or Repair (X ) an Individual Sewage Disposal k System at: ..�.....-02bQi••-•---•---9oz�ti�:i:a•'•s••Badga�--4�--Ga�e•-Gvd-------... •.................•-•-- Location-Address or Lo No. .Vale.-Ikon#. Ito•-•••-•-------•..............•.............---•--...-••--•......•• 1 5t,r 3 ra a3s,--XA-•---02601.................... Owner Address W A-A.B..Ceeepool--SeXrice............................................ 12a.ishopa•-Ta=car••Hya m:L&„•-.M.A.....Q26QL..... Pal Installer Address Type of Building Size Lot............................Sq. feet U Dwelling—No. of Bedrooms............................................Expansion Attic ( ) Garbage Grinder aOther—Type of Building ............................ No. of persons............................ Showers ( ) — Cafeteria ( ) dOther fixtures -------------------------------------------•------------•----------------•------------------•---........--------•---•............................ 1 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.................... Total Length.................... Total leaching area....................sq. ft. 3 Seepage Pit No..................... Diameter.................... Depth below inlet.................... Total leaching area..................sq. ft. Z Other Distribution box ( ) Dosing tank ( ) H•1 Percolation Test Results Performed by.......................................................................... Date........................................ aTest Pit No. I................minutes per inch Depth of Test Pit.................... Depth to ground water........................ 44 Test Pit No. 2................minutes per inch Depth of Test Pit.................... Depth to ground water........................ --------------------------------•---------------------...........--•--------........._....................................................................... 0 Description of Soil......... v •••---•-••-•••••-•••--•-•--•-•••-•--•.................•-•-------••-----------••-•••----------•••......•---••-•-••-•-•---....•••-----•-••--•-•-••--••---•-•------------.....................---_...-•-•- k W ---•------•----------------•----•-••-••---•---•-•-•-•--•------•--•••--••••---....-•--•-•--••-••••---••---•-••-•-------------••-----•-••-••--••---•-•--•.............................................. 1; V Nature of Repairs or Alterations—Answer when applicable_.-inSty lation-.0f._a,-4000..gallon..grease._trap � . Agreement: i The undersigned agrees to install the aforedescribed Individual Sewage Disposal System in accordance with the provisions of TITiij 5 of the State Sanitary Code—The undersigned further agrees Z place the system in operation until a Certificate of Compliance has been issued by the bo rd hSigned_ � - = - ------ - .......1 814. ApplicationApproved By.................................................................................................. ........................................ Date Application Disapproved for the following reasons:............................................................................................................... ••-•.............•--•---•--------............._.....--------•---...--•-••--•••-•---•-..........•----...--'•---••--•-•-•-••-•-•---....------•-----••-• Date . Permit No-------8f........................................... Issued............/01�64----..-------------•------- THE COMMONWEALTH OF MASSACHUSETTS , BOARD OF HEALTH ........................ jwn........OF................BA332-isUh].e.......................................... Trrtif iratr of (Eoutpliattrr y� THIS IS TO CERTIFY, That the Individual Sewage Disposal System constructed ( ) or Repaired (X) 7 by A &.B Cesp�ool•-Sexy c�_�...128_Bish©2s•.Ter ee,--HYarinis, MA _02601------------ \� Install- at.. -294..Main_.5t,►... nisi.MA--•02601 Montilio's Bakery-.of-Cape..Cod .......... ---• - --- -------------------- has been installed in accordance with the provisions of TITLE 5 of The State Sanitary Code as described in the application for Disposal Works Construction Permit No._ ................................ dated........1/II3/$4...................... THE ISSUANCE OF THIS CERTIFICATE SHALL NOT BE CONSTRUE® AS A GUARANTEE THAT THE SYSTEM WILL FUNCTION SATISFACTORY- DATE ..............................l.o-2— ........ . ----•---- Inspector..--- .. ........................... THE COMMONWEALTH OF MASSACHUSETTS BOARD OF HEALTH .T-(wn.......OF.................B&�+O&'31-e-..............._...... No........84........... FEE.... �. ,'.QQ... Uiupouttl Works Tonu#rudion rrutit Permission is hereby granted------. ---•----------------•---------...............-----•........................---- to Construct ( ) or Repair ( X) an Individual Sewage Disposal System at No.294. Ht=e-t,_..Hyann1&,...MA....0260.1..!Von 4!s--Bale-ry-.off:._Caps--Cod cf..C43p-e._Co&............................. ' - Street as %% �nr ap 'cation for Disposal Works Constrti¢tto ermit No..84-•--------•- Dated.._1�03/B6__--•.---•--.------_._ � .............•---•••--•-----•------------------------------•....•-•-•----•••......--......-•-•- < Board of Health DATE................................................................................ FORM 1255 A. M. SULKIN, INC., BOSTON Town of Barnstable Building Department Brian Florence, CBO Building Commissioner 200 Main Street, Hyannis, MA 02601 www.town.bamstable.ma.us Pre-application for Business Certificate Date b9—os' Ma- Parcel 154 Applicant Information Applicants Name �e G ��,r-�p V CD r ) o3.6Gc6 Applicants Address N �NS�� W"'�,W' Fjnr^'5��,�mail Address P Ke,,h�'rb+�q Cor•cxSfi. ,ve Telephone Number 50�5 '3 7 Listed ❑ Unlisted ❑ Business Information New Business? ----------------------------------------- es No ------------------------ Business is aregistered corporation? -------------------------Qes No If yes Name of Corporation C C. Does business operate under the registered corporate name? Yes No Is the business a sole proprietorship or home occupation? -----_--- Yes (N1 If yes then a Home Occupation Registration is required—See Building Division Staff Name of BusinessS k aG Business Address I ct S-\ Type of Business �a c C, wilding Commissione4 r - ffice Use Onl , V8 onditio ✓�t f'(L4 '� 1cep n Buil ing CommissiO ncr Date Clerk Office Use Only SUA/ktO^e �" �ina d n Ili 5 (9La Asi �q �,�r - swam e.swczarr terttrwe,u.mu O e r ® 2D R ST EDn ° - uo s 1 000 1 Pe,. owes Rer nEssa [cna M0 1 wER lNV 1 � 2 ,s TYP L-----�e- ---- 75 ® 1eN� r�''. t •�"mt 1YP Edattrp Erebsso -'-.8•-0'-^i 9rrrf 7'�t" �pn ',Iry�. ��______________ _� 3 rwe� KRCNEN c.D 18 Dumpetere to Ramein y`Y.Msir G�� C� Qg J Y___ _�-1: 7� 1 rwau: rAt ?wn� Eir dMNO ROOM ¢.,•{ 1 ,�'P>"w: �® t-a ZOti,,e Lco�ceramea srssnnn:nw� i ee 6@ / \ yffi� ls! Omu } 15 / rase ,\ �0-al �� -L - ' 2 t: a OIfIDOOR _J ° S�S.. O s `�� 1s'-0------ � � 14- - _____________________O_____ 4s_I Ex an lsooganan ox FaaRx 18. - 21 74 ` a 8 8 8raa�treProromeln P ___- 7 T � ° 2•LEDry �xw °. xUn -�. .1`..., '°,,0•_I. �a 1AOE VIDEO ARCADE "-'-' S\6 W 2 1 1 1 2 3 1 1 , 3 2 I P PINBALL _�O ea ? CA CONSOLEARCADE 4 m.ewso > 19 f A am -� 10 a $ 1 PLAN B 3 Al SCALE:1/8" = 1'4Y' to I I1 c z W L) T (STORAGE 1 = c L__fq___ -_------- AWL SP ___1_ IEgOs -L ---- ----- 12 \ --M -�-y;I- f 1I4 q� ''3 .2 f. r sun--------------- STORAGE ITG I I STORAGE S} --a- �'�M{) ---_fo 1•--e I�IJ�' It afro e,ro aq I. am _ I 'J w r, —• i 294 MAIN a a„ e STREET �. ��! r \ + Iy, Cq Imo-, - - - -- - - '- - - 18RfaT1iIO7 _- -- - - - - -- -- - Oa.roe tines IMlosta axtam ^r/�• OWNER: / r ENTERTAINMENT INC. - - oiPrRPesoe moor 29�� �`�" *•µ���*"e',.� � � 294 MAIN STREET 3 PARTIAL BASEMEN T PLAN a BASEMENT SECTION DIAGRAM �L�, �f-' HYANNIS,MA OZB01 Al SCALE:1/8" = T-O" Al SCALE:1/4" = 1'-0" 2 LOCUS Construction Al NOT TO SCALE Documents PROJECT INFORMATION PROJECT INFORMATION ARCHITECTURAL KEYNOTES 10.NEW 8'-0'GWB PARITRONSATNEW OFFICE LOCATION. DATE: 11/8/18 A NEW'UGHTS UP'FEATURE/EQUIP.ADDED TO NEW ELECTRICAL OUTLETS AND SWITCHES ON CIRCUIT LOCATION: 294 MAIN STREET BUILDING CODE/REGULATIONS APPLICABLE CODES: LIGHTING AT FRONT OF HOUSE(FOH)WHEN SMOKE FOR OFFICE. 4 DATE DESCRIPTION ADDRESS HYANNIS,MA 02601 780 CMR The Massachusetts State Building Code-Ninth Edition AND/OR HEAT ALARM IS TRIGGERED. mono 527 CMR 1.00:Massachusetts Comprehensive Fire Safety Code 11.NEW WALK-IN COOLER INSTALLED IN BASEMENT OWNER(S): PETER KEMPTON 248 CMR Massachusetts State Plumbing Code 1. NEW ELECTRICAL QUAD OUTLETS ALONG EAST LOCATION.NEW DESIGNATED ELECTRICAL CIRCUIT CC ENTERTAINMENT INC. ADDED FOR COOLER. NFPA 70.2008 WALL FOR ARCADE GAMES.ALL NEW OUTLETS \ ¢iron 4 MAIN STREET w 3 H A N R PLACED ON THE SAME CIRCUIT W ITH THE MUSIC/ 521 CMR Architectural Access Board Rules and Regulations 12 SPRINKLER HEAD MODIFIED AND INSTALLED IN CEILING - HYANNIS,MA 02601 SOUND SYSTEM.SMOKE AND/OR HEAT ALARM WILL OF NEW WALK-IN COOLER. ''«v'" TRIGGER THE CIRCUIT TO SHUT OFF PER CODE. 1 ai;Gail' 1.The building has an existing sprinkler system installed that will ARCHITECT. MARY-ANN AGRE5T1 AIA VERIFY ALL LOCATIONS WITH OWNER, 13. NEW ELECTRICAL OUTLETS AND PLUMBING ADDED FOR THE DESIGN INITIATIVE INC. remain.With a single modification to add a head for the new cooler 68 CENTER STREET,STE N22 in the basement 2. NEW ELECTRICAL DUPLEX OUTLETS AT CHANGE AND BAR EQUIPMENT AT NEW EXTENDED BAR AREA THIS txroet r HYANNIS,MA 02601 ATM MACHINE LOCATIONS. LOCATION. 1 % y SS 2.All finishes wiR conform with 780 CMR Chapter 8 14. DEMO EXISTING PARTfTIONS AND DOORS AS WDICATED MAP/BLOCK: 327/254 3, NEW ELECTRICAL DUPLEX OUTLET AND CABLE N Fuj.671 z1z1r 'x ! TO COORDINATE WITH PROPOSED NEW PLAN. 7,��T adz zee ' VILLAGE: HYANNIS 3.7Te tenants aces and a rasa access corridor will be full accessible OUTLET AT LOCATION OF NEW TELEVISIONS.VERIFY z";1 P A Y PROJECT NO: 8147.01 TOWN SEWER: YES and in conformance with 521 CMR. OUTLET HEIGHT ON WALL WITH OWNER. l 15. ALL SURFACES IN KITCHEN AREA TO BE SMOOTH, l / DRAWN BY:SR I MA b45 USE CODE: COMMERCIAL NONABSORBENT AND EASILY CLEANABLE AND PAINTED 3260-RESTAURANT/CLUB 4.There are no structural requirements as part of this project 4. LOCATION OF WALL MOUNTED TELEVISION. WITH ONE PART EPDXY TO COMPY WITH �i °t^ CHKD BY:MARYANNAGRESTI AIA NO CHANGE PROPOSED ec " o PROVIDE MOUNTING BRACKETS FOR WALL � MASSACHUSETTS DEPARTMENT OF HEALTH 105 CMR Ik , �� TELEVISION AND VERIFY MOUNTING HEIGHT OF 13 FOOD CODE. SHEET TILE r`^^I ELECTRICAL AND CABLE N OUTLETS. zest •- S.Means of agree fighting and exit signs will conform fully with 760 -1- GENERAL NOTES 16. NEW CARBON MONOXIDE DETECTOR R KITCHEN. aC CMR Chapter l0requbements. S. NEW PARTIAL HEIGHT(4'-0'AFF)GWBPART1TlON AUTOMATIC NATURAL GAS SHUTOFF TRIGGERED WHEN -9ovn �s. / PROJECT INFO L"I::1 A.:DO NOT SCALE OFF ANY DRAWINGS. WALLS WITH HARDWOOD CAP BOAR. ALARM IS SOUNDED. rio� .I 4 6^The egress path wig have a single 3'-0"door at both ends.These ' �` &PROPOSED B. GENERAL CONTRACTOR TO VERIFY FIELD 2 The will rovide an egress capacity of 438 occupants. 6. NEW DOUBLE-ACTING LOW GATE DOOR AT NEW 17 KARAOKE AREA THIS LOCATION. E.Iaz• {� CONDITIONS PRIOR TO COMMENCEMENT OF EACH P P�Y pan LOW PARTITIONS. ��� �/ bte The agrees path will be 44"wide and will have an egress capacity of PLANS PORTION OF THE WORK. 18. REMOVE AND REPLACE EXTERIOR SIGN ON EXISTING 44"/0.15'per occupant-293 occupant capacity. 7. NEW 3'-0'W X 7'-0'H HOLLOW METAL EXIT DOOR FACADE. C. THE CONTRACT DOCUMENTS ARE COMPUMENTARY: INSTALLED THROUGH EXISTING BACKWALL PROVIDE WHAT IS REQUIRED BY ONE IS AS BINDING AS IF 7.EGRESS DISTANCE-no egress path exceeds 7S'-0' NEW HEADER,FRAME AND DOOR. e- 19. NEW HAND SINK THIS LOCATION PER HEALTH DEPT REQUIRED BY ALL THE CONTRACTOR SHALL REQUEST.TIE INTO EXISTING GREASE TRAP. i, 1 COORDINATE ALL PORTIONS OF THE WORK AS B. NEW*EXIT'SIGN INSTALLED ABOVE NEW DOOR. 5 ASSESSORS MAP DESCRIBED IN THE CONTRACT DOCUMENTS.NOTIFY 1: 20^ NEW ANSUL FIRE HEAD INSTALLED LOCATED OVER NEW THE ARCHITECT FOR RESOLUTION OF ALL aa. EMERGENCY LIGHTING(NEW AND DLTG)TO BE FRYOLATOR AT HOOD. Al Al DISCREPANCIES PRIOR TO CONSTRUCTION. PROVIDED IN LOCATIONS SHOWN. 9. EXISTING SPRINKLER LOCATION AT NEW OFFICE 21. EXISTING AIR CURTAIN TO REMAIN. LOCATION. 6. 22. EXISTING HAND SINK AT BAR TO REMAIN. 6+ I, i1 I I I I � Rr�ory I • i O I ' L-----------� J UNITCNEN - / �DWWG RODM ��f•?5 " pp ------- RE9TROON ❑ 5'-0I 15'd• r ❑ ❑ o ❑lolo❑❑❑ ❑❑❑ ❑ - RES T REB� r z 76V UY T I x I W N 7 cGV� I Q F Furniture Plan z SCALE:1/8" = V-0" ® 1p'-0• z �4'� 0 ❑ In o 4 0 2 a '. N � W (� W �p con 1- Dashed Gne irWicatea division o i Coxeneated antl NonmMentreted Seating sun 1 I 16'-,p• i baw smwaarn+aio :� 0 PLUMBING FIXTURE CALCULATIONS ory I O (Per 248 CMR 10.00:Uniform State Plumbing Code) I �U i/ / OCCUPANT LOAD: 119 (59 MEN/60 WOMEN) 6'-0'---+ ,,��T�. O 102 interior/18 exterior 294 MAIN CEID QEDW DINING ROD ?kd; / ss' " REQUIRED STREET —I WATER CLOSETS: 2 MEN(1 per 50) ow ----m - - RE6TRDOM OWNER: \ � •� it >�: � \ 2 WOMEN(1 per 30) CC ENTERTAINMENT INC. 294 MAIN STREET _______ ___ LAVATORIES: 1 MEN(1 per 200) HVANNIS,MA 026DI ,\. \--4I�s, // J P P P /� �' 1 WOMEN(1 per 200) Permit and n�MMMMPM� ,a•6 PROVIDED Variance DATE: 10/5/18 LEGEND R—�—" VA VIDEOARCADE R— % WATER CLOSETS: 3 UNISEX P PINBALLLAVATORIES: 3 UNISEX CA CONSOLE ARCADE I DATE DESCRIPTION 2 Occupancy Diagram NOTE I / A variance FOR PLUMBING FIXTURES has been A2 SCALE:1/8" = 1'-0• applied for WITH DECISION PENDING OCCUPANCY LOAD I j /�j// �� (Per CMR 10.10.)required red Gender-Neutral rooms may Toilet Rooms) All three(3)required toilets rooms may be designated as try411IMM Qom• �• , single use gender-neutral toilet rooms. PROJECT NO:6147A1 SF/LOAD FACTOR per proposed plan t ASSEMBLY I DRAWNB:M RIMA CONCENTRATED I BAR 80 SF 7 SF NET 11 11 11 CHMD BY:NARKANNAGNESTI AIA UNCONCENTRATED I DINING 1000 sf 15 SF NET 65 65 65 SHEET TITLE BENCH 276" 18"/SEAT 12 12 12 i KITCHEN/BACK BAR 1257 SF 200 GROSS 7 7 7 STORAGE/BASEMENT 1123SF 300GROSS 4 4 4 Furniture Plan TOTAL INTERIOR LOAD 99 99 99 OUTDOOR SEATING 20 20 20 TOTAL PLUMBING LOAD 119 119 119 A2 b c cu OSALAD REF ST S GRILLE PIZZA PIZZA FREEZER GLASS REF REFRBG REFRIG HAND OO OOO OMEN REF FlREPLACE SINK OO OOO 1 HOOD ABOVE nth uy i i nTABLE STE TABUTABLE CA I CA CA CA N 1 rL F- 6'-z' w N � 53._ 4. 45'_4 1/2- ALI _ AT � MEN u�u DN O MI%FR ++ VEG SINK V V h Q X 4 I W U V VA VA CHN V VA VA VA VA VA VA VA VA VA D lp P P LP 0 1 I 1 1 n � � a WOMENS ol 1 O UNISEX 59'-4' ❑MOP S NK i 0 N Q O STORAGE ELECTRICAL i b 60'-0r 17'-6 3/4- 21'-11 1/4` i 1 _ m ® SALAD R F. STO ES co BAR DISPLA BREAD TABLE 0000000 OOOOOO GRILLE PIZZA Pit A FREEZER GLASS EFER. REFRIG, REFRIG. OVEN RE I. a d INK 4 1 0000000 1 HOOD ABOVE 1 0 BA 4 EXISTING KITCHEN; a - DINING ROOM TABtE TABLE TABLE x X S N w b 1 c Q q-l' 10 '-0L H J3­0' W ` ' --- L.1 b EXIST. HALL b 7774777777777717,117,7777 3 53' 5'-10 3/4' ITPT]l [T�� L[l� m � ' N JJ b Q T m WHMC U I EX°' y ' 9 C m ^ r= d 7 6 7 1 7'-4' i Fnl MOP SINK I W J i � a y o N Q W m u `l 1 � W e•-o• � A ry f ROf OSED SEATING / BATH LAYOUT PLAN W 1 Scale 1/4' = I'-0' IF . , l ,ry. JWJ W'ry EXIST.EXIT iry ry �yxj 17-6 3/4' 21'-IL 1/4' FAZIOS TRATTOR: 294 MAIN STREET HYANNIS, MA, SCALE DRAWN BY D.O. DATE @DATE. R V PLAN OF PROPOSED SEATING & BATH ROOMS 18'-6" . 3 16'_1 Qe I Bui@-In Seating 222118/person=12 seats O 1 I , SALAD.REFI STOVES 2O - 50"LED 1V 1 PIZZA PIZZA FREEZER GLASS REF REFRIG REFRIG (REPLACE ET 4 SINK 1 OVEN L 1 C t I 15 GRILLE 1 U 1 a 1 HOOD ABOVE 1 L--- -- ----J I 1 ' - FRYt; TOR(NEW) I '• Existing Enclosed 17 - 3 KITCHEN 16 Dumpsters to Remain t/ 13 - STEAM 102 CMD TABLE CA CA CA TABLE TABLE A:1,257 ft DINING ROOM w Occu anc:7 F I 101 Concentrated eating / =11 sea ed -' _ W _ _ jm A:962s ft L____�_______-1 8a F \ Occu an :65 1 _ 2 1 z I - - - ----------- 4 5 Z OUTDOOR EXT.SIGNAGE r - Q Nonconcentrated (ABOVE) 1 _ \ RESTROO 6 151-0 1 (EXTG) MIXER O L1J / Seating J5�'I 1 DN VEG SINK Sa i TR E 0 Seats u I : L 14 I ATM ` t 18 ICI--——————— --=------------------------ --- `------------------------------ ----- -- -- - 14 d E 5Qp gallon 3'6 OI 21 I L1 8 �. xisting 1 r � i = grease trap'tb remain T TOM r VA VA e VA VA VA VA VA VA VA VA VA 4VA VA VA VA ' —_�\ /,— \ _ " y 7 U) 4 «S 2'LED N Ba 2"LED N i 4-6 CM LEGEND /RESTROOM RESTROOMUN 1W \ 00 18'-31/2" VA VIDEOARCADE \ (EXTG) \ (EXTG) / 5 6 v V 1 1 2 1 1 1 1 1 1 4 1 I 3 3 P PINBALL ` _ _ � 8a Z Cd CA CONSOLEARCADE AND W I 8a INK(NEW) > N O 19 MOP 10 PLAN ❑SINK a 1 9 _ W SCALE: 1/8" = 1'-0" 10 sP 4'_0" Z o -(NOFFICEZ O 7 _ °° (NEW) - �D = 8a u' o V1 m LU U o6 n 00 � L0 STORAGE W L\ (EXISTING) _ � LO II, p SP Extg SP Extg \ \ / - r �T'4— — I 1 i 1 - WALK-IN CS SP SP SP - M•----- = U0 S `� I L ``o -1 12 (EX-ISPfNG) F-ct9 Extg Extg SP ---- .aD---- -- r ' rxtg Modified 88soft Ps . " O O . 3 — — — ---- - - --.-- 29h:MAIN ST. Extg ... STORAGE I r of I p 11 I / l a (EXISTING) o rn STORAGE 106 A:9,040 ft .I. ) ?_`'""" ,,,.. ,•a :Ra '� ,e, a".+� _ v 8a r`I Occupancy:4 --- - s I w 0D c t- ' r SP — Sp SP SP — S�P 8 Ezt I - - �.4 s .� - TL zaa Nnn smei. z Extg Extg - Extg #99 ag4 iM - �+ip, 1 - - '\ '� i caa.can knell»� Ica — CLOSET I "YNNIS :0,ac axe .294 MAIN roams Mw m .. tg° � � ST REET E 13C STING 29-9" a ( 20'-0" ) I o J , _ r .. — — — — --- — CRAWL01 1 (EXISTING) _ — — — — — — — Dashed lines indicate extent t w x i k OWNER: of proposed coolers t CC ENTERTAINMENT INC. 294 MAIN STREET 3 PARTIAL BASEMENT PLAN 4 BASEMENT SECTION DIAGRAM M HYANNIS,MA 02601 t Al SCALE: 1/8" = 1'-0" Permit and 2 LOCUS Variance Al NOT TO SCALE PROJECT INFORMATION PROJECT INFORMATION ARCHITECTURAL KEYNOTES DATE: 10/5/18 OUTLETS ALONG EAST IONS AT NEW OFFICE � 94 MAIN STREET BUILD( G CODE/REGULATIONS APPLICABLE CODES: 10.NEW LOCATION. GWB PARTITIONS LOCATION: 2 1- NEW ELECTRICAL QUAD OU S O LOCATION.NEW ELECTRICAL OUTLETS AND x 10 ,,; { 'i A 2 01 — h Edition WALL FOR ARCADE GAMES.ALL NEW OUTLETS k A ' ADDRESS HYANNIS,M 0 b 780 CM The Massachusetts State Buddm Code EI ht ` DATE DESCRIPTION SWITCHES ON CIRCUIT FOR OFFICE. 4 g g PLACED ON THE SAME CIRCUIT WITH THE MUSIC/ 527 CMR 1.00:Massachusetts Comprehensive Fire Safe Code k P SOUND SYSTEM.SMOKE AND/OR HEAT ALARM WILL - D N BASEMENT .,.,t. iA .. :„ OWNER(5). PETER KEMPTON h Sat Plumbm Code 11.NEW WALK-IN COOLER INSTALLED I S . 248 CMR Massachusetts State g TRIGGER THE CIRCUIT TO SHUT OFF PER CODE. y ` " CC ENTERTAINMENT INC. LOCATION.NEW DESIGNATED ELECTRICAL CIRCUIT, NFPA70-2008 VERIFY ALL LOCATIONS WITH OWNER. a ;x ,ems 32ss 294 MAIN STREET '. .. � ., 521 CMR Architectural Access Board Rules and Regulations ADDED FOR COOLER. �; aae l HYANNIS,MA 02601 2. NEW ELECTRICAL DUPLEX OUTLETS AT CHANGE AND91 , r: 12. SPRINKLER HEAD MODIFIED AND INSTALLED IN j 1•The buildinghas an existing sprinkler system installed that will ATM MACHINE LOCATIONS. 7 �s2 oss ARCHITECT: MARYANN AGRESTI AIA g P y CEILING OF NEW WALK-IN COOLER. _ , d ahead for the new cooler _ }F. 0. 2a� a s INC. remain.With a single modificationtoad {µ ., THE DESIGN INITIATIVE 3. NEW ELECTRICAL DUPLEX OUTLET AND CABLE TV in the basement. 13. NEW ELECTRICAL OUTLETS AND PLUMBING ADDED 68 CENTER STREET,STE#22 `� OUTLET AT LOCATION OF TELEVISIONS.VERIFY .:; n4 FOR BAR EQUIPMENT AT NEW EXTENDED BAR AREA x iF284 HYANNIS,MA 02601 OUTLET HEIGHT ON WALL WITH OWNER. T # ` 2.All finishes will conform with 780 CMR Chapter THIS LOCATION. r MAP/BLOCK: 327/254 4. LOCATION OF WALL MOUNTED TELEVISION'. 70� 4 14. DEMO EXISTING PARTITIONS AND DOORS AS 3. The tenant spaces and egress access corridor will be fully accessible PROVIDE MOUNTING BRACKETS FOR WALL - n-. ,.<.:; _. 9 e VILLAGE. HYANNIS p 9 #2 2 r PROJECT NO: 6147.01 INDICATED 70 COORDINATE WITH PROPOSED NEW TOWN SEWER: YES and In conformance with 521 CMR. TELEVISION AND VERIFY MOUNTING HEIGHT OF PLAN �� USE CODE: COMMERCIAL 5 i r DRAWN BY: SR/MA ELECTRICAL AND CABLE TV OUTLETS. 0. >� F / z 4.There are no structural requirements as art of this project = ^' NT CLUB q p p I 3aao95 � g i _2 a CHKDBY: MARY-ANNAGRESTIAIA 3260-RESTAURANT/C 15. NEW LIGHTS UP FEATURE/EQUIR ADDED TO NO CHANGE PROPOSED sco e.: - 5. NEW PARTIAL HEIGHT(4-0 AFF)GWB PARTITION "_ ° P LIGHTING AT FRONT HOUSE(FOH)WHEN SMOKE SHEET TITLE WALLS WITH HARDWOOD CAP BOARD. AND/OR HEAT ALARM IS TRIGGERED. a e 1 ; 5.Means of egress lighting and exit signs will conform fully with 780 ,. #2BB GENERAL NOTES b- NEW DOUBLE-ACTING LOW GATE DOOR AT NEW 16- NEW CARBON MONOXIDE DETECTOR IN KITCHEN. w h ffi / CMR Chapter 10 requirements. LOW PARTITIONS. ` #2, ,ry AUTOMATIC NATURAL GAS SHUTOFF TRIGGERED ti a210� � 1K - ..1 ! PROJECT INFO A. DO NOT SCALE OFF ANY DRAWINGS. WHEN ALARM IS SOUNDED. 6.The egress path will have a single 3'-0"door at both ends.These 7. NEW 3'-0"W X 7'-0"H HOLLOW METAL EXIT DOOR .. �x � *$ ! � B. GENERAL CONTRACTOR TO VERIFY FIELD 2 doors will provide an egress capacity of 438 occupants. INSTALLED THROUGH EXISTING BACKWALL.PROVIDE U 1rsa2 :, ,_ / & PROPOSED p 9 P Y P 17. KARAOKE AREA THIS LOCATION. A CONDITIONS PRIOR TO COMMENCEMENT OF EACH NEW HEADER,FRAME AND DOOR. f 327103 PORTION OF THE WORK: The egress path will be 44"wide and will have an egress capacty of PLANS 44"/0 ,15"per occupant=293 occupant capacity. g• NEW"EXIT'SIGN INSTALLED ABOVE NEW DOOR. i8. REMOVE AND REPLACE EXTERIOR SIGN ON EXISTING C. THE CONTRACT DOCUMENTS ARE COMPLIMENTARY. FACADE. WHAT IS REQUIRED BY ONE[SAS BINDING AS IF 7.EGRESS DISTANCE-no egress path exceeds 75'-0" 8a. STROBES(NEW AND EXTG)TO BE PROVIDED IN. 19. NEW HAND SINK THIS LOCATION PER HEALTH DEPT REQUIRED BY ALL.THE CONTRACTOR SHALL LOCATIONS SHOWN. REQUEST.TIE INTO EXISTING GREASE TRAP. ASSESSORS MAP COORDINATE ALL PORTIONS OF THE WORK AS R DESCRIBED IN THE CONTRACT DOCUMENTS.NOTIFY' 9. EXISTING SPRINKLER LOCATION AT NEW OFFICE, 5 THE ARCHITECT FOR RESOLUTION OF ALL LOCATION. 20. NEW ANSUL FIRE HEAD INSTALLED LOCATED OVER DISCREPANCIES PRIOR TO CONSTRUCTION. NEW FRYOLATOR AT HOOD. /q1 21.EXISTING AIR CURTAIN TO REMAIN. Al I I . - I " I I - /_ R 99 b II f I I A 'AU Co � L RF. T I S i] ES co i E-1 Ll LjBRI E : ISPA !R D L R G I L L £ > I _ R F r A REFER.�^*� r� �^�, RE FRIG. R A L S R All E S £BREAD L G E P A E R R FR! ;` PIZZA IZ FREEZER E IG. I ! I ZZ Z V N IRE . II ! I INK Q ��O CEO Q _ I I I cv _i I L Z , � L HOOD ABOVE t I i EiQ Bt7 E �r I , f , c - r K T m EXISTING I CNE�I I , $A r rr ca r { w -JEAM4 4 i12TAKE h II ' tot [1C r-- 0� 0 0 TAB TABLE. LE TABLE -� i I N I {--+ ri M I DINING R® , I6-4 a w d Cu t W ' p rr i�q{ R _ V U I W 4 (� 1 [ { t i p 1—t QME x C•7 E El E El E r 1 e fill t r oil 1 {i� 1 I ' w _Z 2 8 3 0 x I I o W II r Cu i .. c� r a HA ..z EXIST. L.L tL _ a i iI I I _ , i i -r� 3 I ; I I I I � Ej , d' 5%3 El i© J4 E-1 ........... Co L-1 ---- -- 5 3 Cu i O 16, C'I y L-1 ..,tti3 toWC7ME U ISEXHJC CGD / # 6 77 i 7 —4 i MOP SINK - Q Y Z t/f I W II , I 0. W (x V rl I I is9 o tY I I W 1_7 , } Z rG Q Z CO Cu ti til I x S ' s r O ' p W 8 Cl t/1 A I ! T LAYOUT PLAN X PROPOSED ,SEATING BATH L QU I w II ♦ _ . II _ _ Scale 1/4 i 4 I I II I w to i- .III. W I r yr x W C3 44 w II I � X r- � I W—ih I 'I I EXIST. EXIT IZZ I , 3 —0 r III i t t r- {I _ { F-- r r r t {/a { 1 1 1 X 1 1 t I t W / r r. / 7 b 14 I ' fl U � 3 b 21 li 1f4 I I I . FAZI11 T LI 294 MAIN STREET NYANNIS, MAC .. SCALE.,... P V A DR W!V BY D. I. ' I DATE£ @DATE R V E I 4/14/0 SM,1 D I PLAN L N F PRO POSED C7 SED T S A �! L E � G & BATH ROOMS I II DRAVING�"NUMB ,L I L , , II , ' I I I" I t , 1 _ -- r I I I r I I , I I I li I I I II I II I I