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MAIN STREET (HYANNIS)
EMBARGO a 1 453 Main Street, HYA s �� x Town of Barnstable BOARD OF HEALTH John T.Norman Board of Health Donald A.Gaudagnoli,M.D. BARNS ABM = F.P.(Thomas)Lee,. MA Daniel Luczkow,M.D. Alt. +5sg. .� 200 Main Street, Hyannis, MA 02601 Phone: (508) 862-4644 Fax: (508)790-6304 www.townofbarnstablems 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: 605 Issue Date: 01/01/2022 DBA: EMBARGO OWNER: DAVESTER, LLC Location of Establishment: 453 MAIN STREET HYANNIS„ MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: Indoor5eating: 152 OutdoorSeating: 16 Total Seating: 168 FEES FOOD SERVICE ESTABLISHMENT: $300.00 YEAR. 2022 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2022 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: MOBILE-ICE CREAM: Q� FROZEN DESSERT: Thomas A. McKean, RS, CHO, Health Agent FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: For Office L se �p1NETpk� Town of Barnstable Only: Initials: Q` Date Paid ' 3LVILId CAB , '" ; Inspectional Services �"�' � i639 Check# 11 i� 9� ,0� Public Health Division _ Thomas McKean,Director 200 Main Street,Hyannis,MA 02601 Office: 508-862-4644 Fax: 508-790-6304 APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE 11/29/2012 NEW OWNERSHIP RENEWAL NAME OF FOOD ESTABLISHMENT: Embargo ADDRESS OF FOOD ESTABLISHMENT: 453 Main St, Hyannis MA 02601 MAILING ADDRESS(IF DIFFERENT FROM ABOVE): E-MAIL ADDRESS: embargobar@hotmail.com TELEPHONE NUMBER OF FOOD ESTABLISHMENT: ( 508�771-97-00 TOTAL NUMBER OF BATHROOMS: 4 WELL WATER:YES NO X ...(ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: X SEASONAL: DATES OF OPERATION:_/_/_ TO NUMBER OF SEATS: INSIDE: 152 OUTSIDE: 24 TOTAL: 178 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) 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) *** SEASONAL,MOBILE & NEW FOOD ONLY*** REQUIRED TO CALL HEALTH DIV FOR INSPECTION PRIOR TO PERMIT BEING ISSUED PLEASE CALL 508-862-4644 Q\Application FormsTOODAPP 2020.doc OWNER INFORMATION: FULL NAME OF APPLICANT David Noble SOLE OWNE YES/ O OWNER PHONE# 508-360-8198 ADDRESS 8 Fox Run Centerville MA 02632 CORPORATE OWNER: Davester LLC CORPORATE ADDRESS: 453 Main St, Hyannis MA 02601 PERSON IN CHARGE OF DAILY OPERATIONS: David Noble 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. Keegan Dellacona 12/09/2024 1. Keegan Dellacona 12//16/2024/ 2. Michael Otto 03r/01/2022 12/ 03 /2021 SIGNA OF APPLICANT DATE ***FOOD POLICY INFORMATION*** SEASONAL FOOD SERVICE:All seasonal food establishments,including mobile trucks must be inspected by the Health Div. grior to opening!! Please call Health Div.at 508-8624644 to schedule your inspection. Please call at least(7)days in advance. FROZEN DAIRY DESSERTS: Frozen desserts must be tested by a State Certified lab prior to opening and monthly thereafter, with sample results submitted to the Health Div. Failure to do so will result in the suspension or revocation of your Frozen Dessert Permit until the above terms are met. CATERING POLICY: Anyone who caters within the Town of Barnstable must notify theTown by fax or mail prior to catering event. You must complete a catering notice found at http://www.townofbarnstable.us/healthdivision/applications.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.31'each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATIONS)AND REQUIRED FEES BY DEC 1st. Q:\Application FormsTOODAPP REV3-2019.doc Town of Barnstable BOARD OF HEALTH John T.Norman Board of Health Donald A.Gaudagnoli,M.D. UARNSDABL€, Paul J.Canniff,D.M.D. 200 Main Street, Hyannis, MA 02601 F.P. Thomas Lee Alternate Phone: (508) 862-4644 Fax: (508)790-6304 www.townofbarnstable.us Permit to Operate a Food Establishment In accordance with regulations promulgated under authority of 105 CMR 590.000 M.G.L. Chapter 94 Sections 305A, 3056, 146, 189 and 189A; Chapter 111, Sections 5 and 127A, a permit is hereby granted to: Permit No: 605 Issue Dater 01/01/2021 DBA: EMBARGO OWNER: DAVESTER, LLC Location of Establishment: 453 MAIN STREET HYANNIS„ MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 152 OutdoorSeating: 16 Total Seating: 168 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.n 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: Initials: Town of Barnstable .4M9r,,0,s : Inspectional ServicesKAM k# � Public Health Division U� D Mtl�s 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 02/11/2021 NEW OWNERSHIP____ RENEWAL NAME OF FOOD ESTABLISHMENT: Embargo ADDRESS OF FOOD ESTABLISHMENT: 453 Main St Hyannis, MA 02601 MAILING ADDRESS(IF DIFFERENT FROM ABOVE): . E-MAIL.ADDRESS: Embargobar@hotmail.com TELEPHONE NUMBER OF FOOD ESTABLISHMENT: (_50 771 -97oo TOTAL NUMBER OF BATHROOMS: 4 WELL WATER:YES NO X ... (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: SEASONAL: DATES OF OPERATION: / / TO NUMBER OF SEATS: INSIDE: 152 OUTSIDE: 22 TOTAL: 174 SEATING: MUST OBTAIN A COMMON VICTUALLER'S LICENSE FROM LICENSING DIV. ***OUTSIDE DINING REMINDER*** OUTSIDE DINING,MUST BE APPROVED BY THE HEALTH DIV.AND LICENSING,AND MEET OUTSIDE DINING REQUIREMENTS. IS WAIT STAFF PROVIDED FOR OUTSIDE DINING? Yes IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S)? Yes TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW) _,K_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 P R T BEING ISSUED PLEASE CALL 508-8624644 QAApplication FormsWOODAPP 2020.doc "OWNER INFORMATION: FULL NAME OF APPLICANT David Noble SOLE OWNER: 91NO OWNER PHONE # 508.360.8198ADDRESS 8 Fox Run Centerville, MA 0263 CORPORATE OWNER: CORPORATE ADDRESS: PERSON IN CHARGE OF DAILY OPERATIONS: David Noble 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 ExRiration Date 1. David Noble 06/ 22 /&1 1.David Noble 06 /22 20?1 2. Stephen Longobardi 06/ 22 /2021 S ._.Q?ill _/2021 S;GA?OF APPLI DATE i ***FOOD POLICINFORMATION*** SEASONAL FOOD SERVICE:All seasonal food establishments,including mobile trucks must be inspected by the Health Div. prior to onenine!! 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/bealthdivision/anolications.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.31'each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC 1st. Q;1AppGcation FormsTOODAPP REV3-2019.doc A V' Town of Barnstable BOARD OF HEALTH John T.Norman Board of Health Donald A.Gaudagnoli,M.D. B RNWAB , 2 Paul J.Canniff,D.M.D. MAM F.P. Thomas Lee Alternate �a 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: 605 Issue Date: 12/10/2019 DBA: EMBARGO OWNER: DAVESTER, LLC Location of Establishment: 453 MAIN STREET HYANNIS MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 152 Outdoor5eating: 16 Total Seating: 168 FEES FOOD SERVICE ESTABLISHMENT: $300.00 YEAR. 2020 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2020 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: MOBILE-ICE CREAM:•n FROZEN DESSERT: Thomas A. McKean, RS, CHO, Health Agent TOBACCO SALES: FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: Town of Barnstable _ For Office Use • Initials: D P ,ti ate aid Z �Amt Pd$ 20) BARNWABLS, : Inspectional Services �S�L�I?S'8'�Wb �. Public Health Division Sheck# �.a Thomas McKean,Director Uh 200 Main Street,Hyannis, MA 02601 "� Office: 508-862-4644 Fax: 508-790-6304 � APPpLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE ` ( NEW OWNERSHIP RENEWAL NAME OF FOOD ESTABLISHMENT: e vvq> -✓',�D ADDRESS OF FOOD ESTABLISHMENT: 45-:?s MA)foS} �'�y�rn►5 , �Ps MAILING ADDRESS(IF DIFFERENT FROM ABOVE): '5AM-e E-MAIL ADDRESS: son tm-rr'o TELEPHONE NUMBER OF FOOD ESTABLISHMENT: (�D�S )">�_- q?D TOTAL NUMBER OF BATHROOMS: WELL WATER:YES r NO ... (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: SEASONAL: DATES OF OPERATION:_/_/_ TO NUMBER OF SEATS: INSIDE: 1 4D OUTSIDE: 1 Z- TOTAL: l 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)? N0 TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW) FOOD SERVICE RETAIL FOOD-ONLY required for TCS foods(foods requiring refrigeration/freezer) BED&BREAKFAST CONTINENTAL BREAKFAST COTTAGE FOOD INDUSTRY(formerly residential kitchen) MOBILE FOOD FROZEN DAIRY DESSERT MACHINES ... (MONTHLY LAB ANALYSIS REQUIRED) CATERING ... (CATERING NOTICE REQUIRED BEFORE EVENT(SEE PAGE#2) *** SEASONAL,MOBILE & NEW FOOD ONLY*** REQUIRED TO CALL HEALTH DIV FOR INSPECTION PRIOR TO PERMIT BEING ISSUED PLEASE CALL 508-862-4644 Q:Wpplication Forms\FOODAPP 2020.doc r i OWNER INFORMATION: FULL NAME OF APPLICANT ,� j C' i SOLE OWNER: <'/NO OWNER PHONE# � �/D a 9 l ADDRESS eh P)r-. 0,uN ce►k-f OZ43a` 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 and POST THE CERTIFICATES at your food establishment. Certified Food Managers Expiration Date Allergen Awareness Expiration Date 1. 1v 2. 1--t1 y. vv�p re / x2- /Z 1 12-1 SIGNATURE OF APPLICANT DATE ***FOOD POLICY INFORMATION*** SEASONAL FOOD SERVICE: All seasonal food establishments,including mobile trucks must be inspected by the Health Div, prior to opening!! Please call Health Div.at 508-862-4644 to schedule your inspection. Please call at least(7)days in advance. FROZEN DAIRY DESSERTS: Frozen desserts must be tested by a State Certified lab prior to opening and monthly thereafter, with sample results submitted to the Health Div. Failure to do so will result in the suspension or revocation of your Frozen Dessert Permit until the above terms are met. CATERING POLICY: Anyone who caters within the Town of Barnstable must notify theTown by fax or mail prior to catering event. You must complete a catering notice found at http://www.townofbarnstable.us/healthdivision/anplications.asn. OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. NOTICE: Permits run annually from January 1 st to Dec.31"each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC 1st. Q:\Application FormsTOODAPP REV3-2019.doc °F t11EA TOWN OF BARN.STABLE HEALTH.INSPECTOR'S Establishment Name: � -� Date: Page: of OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30 A.M. BARNSTABLE. 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified 63q. `0� HYANNIS,MA 02601 M-8 -FRI. No Reference R-Red Item - ( PLEASE PRINT CLEARLY - - - 508-862-4644 •._/- ,. C^_ ,FDMP,,a. FOOD ESTABLISHMENT INSP CTION REPORT r YV►' - Name ' Dat Type of Typeoefftspection O er ,Routine Address Risk 9Rn ec ion Level Previous Inspection + Telephone "�f Residential Kitchen Date: LL Mobile Pre-operation V Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint n Person in Charge(PIC) Time Bed&Breakfast HACCP +/ In: Other ;AA aid 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) ❑ 7L vIi,_k c 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 Ar ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals t /) �� FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) liL ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating U ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding ff PROTECTION FROM CONTAMINATION ❑ 20.Time As a Public Health Control l L' ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HSP y, I ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY10 U ❑ 11.Good Hygienic Practices ❑22.Posting of Consumer Advisories ` S Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations G Critical(C)violations marked must be corrected immediately. (blue 8�red items) Q "�� Corrective Action Required: ❑ Yes Non-critical(N)violations must be corrected immediately or Overall Rating jai within 90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑ Employee Restriction/F usio ❑ 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 ardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food B=One critical violation and less than 4.non-critical violations re 9 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If if no critical violations observed,4 to 6von-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 9non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violations observed,7 to 8 non-critical violations. If 1 critical refrigeration. within 10 days of receipt of this order. violation,4 to 8 non-critical violations=C. n 29.Special Requirements (590.009) y p 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: 31.Dumpster screened from public view y K- 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 Pri t: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted, Y N �� Dumpster Screen Y N i Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003 A Assignment of Responsibility* 8 Cross-contamination Law Cooled to 41F/45°F Within 4 Hours* ( ) g * 14 Food or Color Additives 3-501.15 Cooling Methods for PHFs 590.003(B) Demonstration of Knowledge 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives __Cooked and RTE Foods.* - 19 PHF Hot and Cold Holding _ 2-103.11 Person-in-Charge-Duties - - 3-302.14 Protection from Unapproved Additives* Contamination from Raw Ingredients 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F 15 Poisonous or Toxic Substances 590.004(F) * - - - - EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 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 7-201.11 Separation-Storage* 3-501.16(A) Roasts Held At of Above 130°F Applicants* - - -3-302.11(A)-"-Food Protection* -- 20 Time as a Public Health Control 7-202.11 Restriction-Presence and Use* 590.003(F) Responsibility of A Food Employee or An _ 3-302.15 _ Washing Fruits and Vegetables - 3-501.19 Time as a Public Health Control* Applicant To Report To The Person hi Ckaige* 3-304.11 Food Contact with Equipment and Utensils* 7.202.12 Conditions of Use* 590.004(11) Variance Requirements 590.003(G) Reporting by Person in Charge* _ _ 7-203.11 Toxic Containers-Prohibitions* 3 j 590.003(D) Contamination from the Consumer Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* � -.._ REQUIREMENTS FOR - __ _ 3-306..14(A)(B)Returned Food and Reseryice of Food* 7-204.12 Chemicals for Washin Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions g Disposition of Adulterated or Contaminated Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged,Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water'From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004 A-B Compliance with Food Law* * 3-801.11(D) Raw or Partially Cooked Animal Food and ( ) P _ - * _ _ _ .- 4-501.111 - Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations Raw Seed Sprouts Not Served* 3-201.12 Food in a Hermetically Sealed Container Sanitization Temperatures 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served 3-202.13 Shell Eggs* Sanitization Temperatures* TIME(fEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. I 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness*- 3-401.11A(1)(2) Eggs-155°F IS sec dness*- 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* _ -101.11.._ Drinking Water from an Approved System*_ _ _ _ _ _ gg Not Otherwise Processed to Eliminate Equipment* 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Ef hOe 11112001 _ _ 4-602.11_ Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source _ 3-401.11(B)(1)(2) P�k dud BccC Rua;l-130°F 121 iiiiii' Eggs* 4-702.11 Frequency rf cesSanitizationquof Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* - 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and Stuffing Containing Fish,Meat,Poultry or 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* g g M' 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- - - - _ Ratites-165°F 15 sec* in mobile food,temporary and residential Sources" g, P 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and wild Mushrooms Approved By - - - - 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.1-8-. 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 5 Receiving/Condition- - 2-401.11_ Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* Requirements. 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* - 3-403.11(B) Microwave-165*F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES 3-301.12 Preventing Contamination When Tasting* 3-403.11 C Commercially Processed RTE Food-140°F* (Blue Items 23-30) 3-202.15 Package Integrity* ( ) ommerc y Critical and non-critical violations,which do not relate to the.foodbome 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* F 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 13 Handwashing Facilities 3-501.14 A CoolingCooked PHFs from 140°F to 70°F 3-202.18 Shellstock Identification ( ) 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Item Good Retail Practices FC 590.000 Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 * 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients` Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. 1 Poisonous or Toxic Materials FC-7 1.008 HACCP Plans 6-301.12 Hand Drying Provision 129. 1 special Requirements .009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 1 Reduced-Oxygen Packaging Criteria* _ 8-103.12 1 Conformance with Approved Procedures* S:590Fonnback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. oF. ray TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: Date: q ! Page: of v` q OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30A.M.Sa BARNSTABLE. = 200 MAIN STREET 3:30-a:3o P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified MASS,639• .0 HYANNIS, MA02601 MON.-FRi. No Reference R.-Red Item _ PLEASE PRINT CLEARLY �b„rED MAC a. 508-862-0644 . FOOD ESTABLISHMENT INSPECTION REPORTIn If, Name Da t Tyoe of T e of In ec io O e Address Risk e o Level ai vious Inspection Telephon Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint �1 Person in Charge(PIC) Time Bed&Breakfast HACCP t 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) ❑ i f i 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 e� ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals Tf- 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 bg �J y(fJ j f q F] 11.Good Hygienic Practices ❑22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. ® Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction:Based on an inspection today,the items ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by,a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results'in an F. 25.Equipment and Utensils FC-4 590.005 B=One critical violation and less than 4non-critical violations g ( )( ) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than 9 non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of violations observed,7 t anon-critical violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address within 10 days of receipt violation,4 to Snon-criical violations=C. t of this order. 29.Special Requirements (590.009) y p 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: 31.Dumpster screened from public view 1A Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N WY�.! #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Sig tine Prints- Self Service Wait Service Provided Grease Trap"Size Variance Letter Posted Y N t , v Dumpster Screen? Y N Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT ° PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* S Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* * 3-501.15 Cooling Methods for PHFs 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives Cooked and RTE Foods.* * 19 PHF Hot and Cold Holding 2-103.11 Pelson-in-Chazge Duties 3-302.14 Protection from Unapproved Additives Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45'F 590.004(F) EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* Other* g 8 3-501.16(A) Hot PHFs Maintained At or Above 140°F* 2 590.003(C) Responsibility of the Person-in-Charge to 7-102.11 Common Name-Working Containers* Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F 7-201.11 Separation-Storage* Applicants* 3-302.11(A) Food Protection* P g * 20 Time as a Public Health Control 7-202.11 Restriction-Presence and Use 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables * 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use 590.004 11 Variance Re uirements 3-304.11 Food Contact with Equipment and Utensils ( ) q 590.003(G) Reporting by Person in Charge* 7-203.11 Toxic Containers-Prohibitions* Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Resumed Food and Reared 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* q Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a HermeticallySealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served Pe 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water I Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System* 8g Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* eg cri�iu¢ooi 4-602.11 Cleaning Frequency of 1 Rensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* - * 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155'F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and StuffingContaining Fish,Meat,Poultry or 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* g 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- Sources* Ratites-1(i5'F 15 sec* ing,mobile food,temporary and residential 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145'F* kitchen operations should be debited under Game and Wild Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodbome illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding Requirements.practices should be debited under#29-Special 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165'F 15 sec* 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 34103.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the g Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 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 Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 * 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction* Temperature Ingredients to 41"F/45`F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients' Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 129. 1 Special Requirements '009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Formback6-2doc 'Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. 'Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. i HEALTH INSPECTOR'S Establishment Name: Date: Page: of `of`"E,rol� TOWN OF BARNSTABLE OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30 A.M. BARNSTABLE. '• 200-MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified 9�A M679•eNO� HYANNIS,MA 02601 M-8 6264-4644 No Reference R-Red Item PLEASE PRINT CLEARLY lfo MPS 508 8 FOOD ESTABLISHMENT INSPECTION REPORT (4- Name Dat jy e o !XR@nffJn§Dection O outine Address Risk ood Service on Level Previous Inspection Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP YIN Temporary Suspect Illness i Caterer- General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP Other In: 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) v FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands /CV�\�2 v� ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities 0 EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ktw Al Gr d ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives fCiwi� i! tv F ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals iiYY__11 FOOD FROM APPROVED SOURCE TIMEITEMPERATU a azaRE CONTROLS(Potentirdo 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_ IIF �[ i ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑22.Posting of Consumer Advisories ,+ Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations _ Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction:Based on an inspection today,the items ❑ Embargo ❑ Emergency Closure ❑Voluntary Disposal ❑ Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a.Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations B=One critical violation and less than 4 non-critical violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If C=2 critical violations and less than 9 non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must violations observed,7 to 8 non-critical violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violation,4 to 8 non-critical violations=C. 29.Special Requirements (590.009) within 10 days of receipt of this order. 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Sign t r Print: o Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N 5 Dumpster Screen? Y N Q h L-n�,, Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs Cooked and RTE Foods.* Additives* 19 PHF Hot and Cold Holding 2-103.11 Person-in-Charge Duties 3-302.14 Protection from Unapproved Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F 590.004(F) EMPLOYEE HEALTH;. 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 2 590.003(C) Responsibility of the Person-in-Charge to Other* g 3-501.16(A) Hot PHFs Maintained At or Above 140°F* 7-102.11 Common Name-Working Containers* 3-501.16 A Roasts Held At or Above 130°F* Require Reporting by Food Employees and Contamination from the Environment ( ) Applicants* 3-302.11(A) Food Protection* 7-201.11 Separation-Storage*g 20 Time as a Public Health Control 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 7-202.11 Restriction-Presence and Use* 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.004(11 Variance Re uirements 590.003(G) Reporting by Person in Charge* 3-304.11 Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions* ) q Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Reated or of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated � ) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Wazewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetical] Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served Y P 7-206.13 Tracking Powders,Pest Control and * 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Wazewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served 3-202.13 Shell Eggs* Sanitization Temperatures* TIMEITEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145° Not Otherwise Processed to Eliminate Equipment F 15 sec* Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System* * gg 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meals&Game Pathogens* eg«nw uiaom 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min* Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) I Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 3-401.1](A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and StuffingContaining Fish,Meat,Poultry or 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* g 590.009(A)-(D) Violations of Section 590.009(A)--(D).in cater- * Ratites-165°F 15 sec* in mobile food,temporary and residential Sources g. P aT3' 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodbome,illness interventions and risk factors. 590.004(C) Wild Mushrooms* When 3-401.11 2-301.14 Wh to Wash* A 1 All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail ( )( )(b) 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special Requirements. 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* * (Blue Items 23-30) 3-202.15 Package Integrity g g 3-403.11(C) Commercially Processed RTE Food-140°F Critical and non-critical violations,which do not relate to the 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 3-202.18 Shellstock Identification ( ) Cooling Cooked PHFs from 140°F to 70°F Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* * 23. Management and Personnel FC-2 .003 Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours 9 3-402.11 Parasite Destruction* 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 * 5-205.11 Accessibility,Operation and Maintenance Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) labeling of Ingredients' Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 1 Handwashing Cleanser,Availability 28. 1 Poisonous or Toxic Materials I FC-7 1.0108 HACCP Plans 6-301.12 Hand Drying Provision 129. 1 Special Requirements 1 1.009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Formback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. OF THE T TOWN OF BARNSTABLE , HEALTH INSPECTOR'S Establishment Name: Date: I alk .Page: Of , / 'Y OFFICE HOURS .. RAR E.o, PUBLIC 0 MAIN ALTH RETSION ; _ .. 8:00-9:30 A.M. 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified mass. �r MON.-FRI. �p i639.a 0 HYANNIS,MA 02601 soa-as2 asaa No Reference R-Red Item PLEASE PRINT CLEARLY FOOD ESTABLISHMENT.INSPECTION REPORT Name A Date/° (� Type of i spec ion on s o tp_ Gr Vf✓ Address ern Risk Food Sery Re-inspection 1 ' I o1 n / Previous Ins ection L VA Level Telephone Residential Kitchen Date: �(��� Mobile Pre-operati n 'Z Owner HACCP Y/N Temporary Suspect Illness (� Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other Inspector V� �a r1 vl 9S Out: 0 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) kJ -e❑ ' Gar 4 rn�Qi✓�P/'e Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ V ' S In Cf Action as determined by the Board of Health. Allergen Awareness 590.009(G) in ❑ if j FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands 01 t, ❑ 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 i v-- - �J t p q ❑ 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 ❑ &Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLEJPOPULATIONS HSP) ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑21.Food and Food Preparation for HSP / ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY yVy� ❑ 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 104es Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. I� (� Ck<oluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction:Based on an inspection today,the Items ❑ Embargo Emergency Closure Voluntary Disposal El Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than.3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation. (FC-3)(590.004) Constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4 590.005 B=One critical violation and less than 4nnn-critical violations 9 )( ) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If C=2 critical violations and less than 9 non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violations otise d;7 to.8 non-critical violations. If 1 critical refrigeration. 29.Special Requirements (590.009) within 10 days of receipt of this order. viol 8 n n-critical violatio s=C. 30.Other DATE OF RE-INSPECTION: Inspe or's Sig t r .Pri n 31.Dumpster screened from public view Permit Posted? Grease Trap Previous P Rendered N Y N . p ou Pumping Date Grease Rend Y #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Signa r Print:Self Service Wait Service Provided Grease.Trap.Size Variance Letter Posted Y N Ca� Dumpster Screen? Y N Violations related to Foodborne-lllness 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 3-20212 Additives* 3-501.15 Cooling Methods for PHFs Cooked and RTE Foods.* * 19 PHF Hot and Cold Holding 2-103.11 Person-in-Charge Duties 3-302.14 Protection from Unapproved Additives - Contamination from Raw Ingredients 15 Poisonous o�Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F 590.004(F) EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 2 590.003(C) Responsibility of the Person-in-Charge to Other* g 3-501.16(A) Hot PHFs Maintained At or Above 140°F* Require Reporting by Food Employees and Contamination from the Environment 7-102.11 Common Name-Working Containers* 3-501.16(A) Roasts Held At or Above 130°F* 7-201.11 Separation-Storage*Applicants* 3-302.11(.4) 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 3-501.19 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* 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions g ( ) Disposition ofAdulterated or Contaminated Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources g Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 3-80111(D) Raw or Partially Cooked Animal Food and * 4-501.111 Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations* . Raw Seed Sprouts Not Served* 3-201.12 Food in a Hermetically Sealed Container Sanitization Temperatures 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-561.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served 3-202.13 Shell Eggs* Sanitization Temperatures* TIMEITEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 18 Proper Cooking Temperatures for PHFs - CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(l)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 5-101.11 Drinking Water from an Approved System* Eggs m 4-601.11(A) Clean Utensils and Food Contact Surfaces of E s-Immediate.Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Eff aiv 1112001 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source -- - 3-401.11(B)(1)(2) Pork and Beef Roast-130*F 121 min* Eggs* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surf 4-702.11 Frequency Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* aces of Equipment* Shellfish* 4-703.11 Methods of Sanitization Hot Water and 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS a 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* Stuffing Containing Fish,Meat,Poultry or 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- Sources* Ratites-165°F 15 sec* ing,mobile food,temporary and residential 10 Proper,Adequate Handwashing 3-401.11 C 3 Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By 2-301.11 Clean Condition-Hands 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* 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 practices should be debited under#29-Specialeheating for Hot Holding Requirements. 17 R 5 Receiving/Condition 2 401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* - 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL'PRACTICES 3-202.15 Package Integrity* 3-301.12 Preventing Contamination When Tasting* 3-403.11(C) Commercially Processed RTE Food-140°F* (Blue Items 23-30) 12 Prevention of Contamination from Hands * Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* 3-403.11(E) Remaining Unsliced Portions of Beef Roasts illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 3-202.18 Shellstock Identification* 13 Handwashing Facilities 3-501.14(A) Cooling Cooked PHFs from 140°17 to 70°F 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Item Good Retail Practices FC 590.000 Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 3-402.11 Parasite Destruction* 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 5-205.11 Accessibility,Operation and Maintenance Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402. Records,Creation and Retention* P Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients' Supplied witthh 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 Provisi 129. 1 Special Requirements .009 3-502.11 Specialized Processing Methods* 30. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Formback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. oF.NUE roe," TOWN OF BARNSTABLE HEALTH INSPECTOR,s Establishment Name: mil"`JwT y Date: / Page: 1 of., OFFICE HOURS 00 BAR E.o PUBLIC 2 0 MAIN STREET 3:30-s:30A.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified 3:30-4:30 P.M. �p 639.a�m HYANNIS,MA 02601 M 508 8- -FRI.624644 No Reference R-Red Item PLEASE PRINT CLEARLY •. _ - 'FON1Py FOOD ESTABLISHMENT INSPECTION REPORT / Name Date jS!ef,!i o Inspection s Routine e Ti AAddress Risk Re-inspection Level Retail Previou In pection �(n( 4u�danr Cv(r n �00 C ' ' Telephone Residential Kitchen Date:� i��I� I Wti5 Mobile Pre-op atibbbfifi Owner HACCP YIN Temporary Suspect Illness �s C Caterer General Complaint i G U r,1Q vaJ Person in Charge(PIC) Time Bed&Breakfast HACCP r D L ioij _ w ( ; In: Other Inspector j Out: Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. C a 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) ❑ J[f� G 0 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 M Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations �J Critical(C)violations marked must be corrected immediately. (blue&red items) , ® Corrective Action Required: ❑ No es Non-critical(N)violations must be corrected immediately or within 90 days as determined b the Board of Health. Overall Rating ry p ❑ ❑ P ❑Y y ❑ Voluntary Compliance Employee Restriction/Exclusion Re-inspection Scheduled Emergency Suspension C N Official Order for Correction. Based on an inspection today,the i ems ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food 6=One critical violation and less than o 6 non-critical violations 9 26.Water,Plumbingand Waste if no critical violations observed,4 to 6von-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot (FC-6)(590.007) establishment permit and cessation of food establishment operations. If C=2 critical violations and less than 9 non-critical. If no critical water,sewage back-u 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must g back-up,.infestation of rodents or insects,or lack of 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violations observed,7 to 8 non critical violations. If 1 critical refrigeration. 29.Special Requirements (590.009) PY within 10 days of receipt of this order. violation,4 o 8 non-critical violations=C. 30.Other DATE OF RE-INSPECTION: Inspe for g ature P' t: 31.Dumpster screened from public view. I Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Si ature Print: Self Service Wait Service Provided Grease Trap Size Variance.Letter Posted Y N /�„� 0-1.1 I, 1 Dumpster Screen? Y N "r/L I` l� Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs Cooked and RTE Foods.* 19 PHF Hot and Cold Holding 2-103.11 Person-in-Charge Duties 3-302.14 Protection from Unapproved Additives* Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F • EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 590.004(F) * Other* 3-501.16(A) Hot PHFs Maintained At or Above 140°F 2 590.003(C) Responsibility of the Person-in-Charge to 7-102.11 Common Name-Working Containers* Require Reporting by Food Employees and Contamination from the Environment * 3-501.16(A) Roasts Held At or Above 130*F 7-201.11 Separation-Storage* Applicants*• 3-302.11(A) Food Protection* P g 20 Time as a Public Health Control 7-202.11 Restriction-Presence and Use* 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.004 11 Variance Re uirements 3-304.11 Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions* ( ) q 590.003(G) Reporting by Person in Charge* Contamination from the Consumer 3 590.003(D) j Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Reservice of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 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 17.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetical] Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served y Pe 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Wazewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURECONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs - CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 5-101.11 Drinking Water from an Approved System* 4-601.11(A) Clean Utensils an Eggs d Food Contact Surfaces of E s-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Effe crave//I12001 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* 2 * 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)O Pork and Beef Roast 130°F 17.1 min FEgs* 4-702.11 Frequency of Sanitization of Utensils and Food 3401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization.-Hot Water and StuffingContaining Fish,Meat,Poultry or 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* g 590.009(A)-(D) Violations of Section temporary and a ide 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 Aut1111dhority Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* RegulatoryAuthoriry 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodbome illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special Requirements. 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* * (Blue Items 23-30) 3-202.15 Package Integrity g g 3-403.11(C) Commercially Processed RTE Food-140°F Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3-403.11 Remaining Unsliced Portions of Beef Roasts* �) g illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 16 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 3-202.18 Shellstock Identification* 13 Handwashing Facilities 3-501.14(A) Cooling Cooked PHFs from 140°F to 70°F Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* * 23. Management and Personnel FC-2 .003 Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours 9 Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction* 5-204.11 Location and Placement* 3-501.14(B) * 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 28. 1 Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 129. 1 Special Requirements .009 3-502.11 Specialized Processing Methods* 30. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Formback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. LIS088595 itF.r' 144752 a 4 s *W .> 1VIINGTON' w s r h CUS CARPENTR .:.r` OVER TVt1ENT1AYEARS EXPERIENCE r 468 (508),733 T N., ;Office 'S08-428 7147� i:`4(508):-280 7074" ,-Fax 508-428-7167,. 1 M Cold Tapas Imported Serrano Ham. 10 Chenywood Smoked Duck Breast with Sweet Potato and Bosc Pear Hash 8 Marinated Artichokes wrapped with Prosciutto 6 Olives marinated in Roasted Garlic Oil 4 Roasted Golden&Red Beets with Goat Cheese&Mint Pesto 4 Serrano Ham wrapped Dates stuffed with Brie 7 Yellowfin Tuna Tartare with Kalamata Olive Vinaigrette with Yellow Tomato Bread 11 Black Mission Figs with spiced Cashews 7 Jalapeno Vodka infused Scallop Ceviche 11 Fingerling Potatoes, Egg&Roasted Garlic 7 Fried Zucchini with Balsamic, Mint&Basil. 5 Sherry Vinegar Marinated Peppers. 5 Sesame Crusted Tuna Sashimi with Ponzu, Pickled Ginger,&Wasabi. 11 Lump Crab with Summer Melon Mousse&Crispy Leeks. 11 Spring Rolls Steak&Cheese Spring Roll with Chipotle Ketchup. 6 Vegetable Spring Roll with Sweet Chili Sauce&Ponzu. 5 Lump Crab&Basil Spring Roll with Summer Melon Salsa. 8 Prosciutto, Brie, &Caramelized Pear Summer Roll with Mint Pesto. 6 -s y �UULI �, UU 00 Hot Tapas Kobe Beef Sliders(Mini Burgers)with Crispy Bacon,Pickled Red Onion&Chipotle Ketchup. 8 Manchego Grilled Cheese with Heirloom Tomato Gazpacho. 6 Gambas al Ajillo(,lust Say Garlic Shrimp) 8 Braised Beef&Cashew Empanadas with Shaved Asparagus Salad. 7 Lobster and Boursin Parcel with Avocado&Com Salsa 12 Cornmeal Crusted Diver Scallops with Smoked Com Puree&Saffron Aioli. 12 Grilled Tail of Native Lobster with Mango Watercress, &Yellow Tomato Slaw. 15 Seared Cod&Littleneck"Chowder" with Parsley Oil 9 Warm Chorizo, Chick Pea, Baby Tomato,&Spinach 6 Grilled Linguica stuffed with Native Mussels&Boursin 7 Traditional Spanish Meatballs with Romesco Sauce. 6 Braised Short Rib with Shallot Confit&Crispy Sweet Potato. 8 Sauteed Wild Mushrooms with Truffle Oil&Goat Cheese Crostini. 7 Pepper Dusted Sliced Sirloin with Caramelized Figs &Balsamic Reduction 9 Smoked Citrus Marinated Lamb"Lollipops"with Candied Citrus&Toasted Pistachios. 8 Garlic Chicken Legs with Roasted Baby Tomatoes and Basil 6 a ISUULJ 00 Entrees 14 oz. Grilled Sirloin with Truffle Oil&Parmesan Pommes Frites and Shallot Confit. 28 Traditional Seafood Paella for two. (Saffron Rice with Lobster,Mussels,Shrimp,Clams,Chicken&Chorizo)* 46 Vegetable Paella for two.* 36 *Please allow 30 Minutes Cooking Time For Paellas* Salads I Antipasti 1 Etc. Vine ripe Tomato&Fresh Mozzarella with Baby Greens, Basil Oil&Balsamic Reduction 7 Mixed Green Salad w/English Cucumbers,Shaved Carrots,White Peach Champagne Vinaigrette. 7 Raw Oysters on The Half Shell ....each 2 Chefs Daily Selection of Cured Meats and Vegetables 10 Truffle Oil&Parmesan Pommes Frites 6 Extra Bread 2 Desserts Red Wine and Cinnamon Poached Pears stuffed with Sweet Ricotta and Pistachio Brittle. 7 Grand Mamier marinated Strawberry Cheesecake. 7 Mojito Sorbet with Fresh Mint and Candied Lime Zest. 7 Warm Chocolate Lava cake with Madagascar Vanilla Gelato and creme anglaise. 7 6175248062 01:23:33 p.m. 08-25-2017 1!3 f r No...... Fus..... ._ ............ THE COMMONWEALTH OF MASSACHUSETTS BOAR® OF HEALTH .................n.......................OF...-.l4PClI ..... 45� Applira#iun for UiipusFal Workii Tonstrn.rtiun ramit Application is hereby made for a Permit to Construct ( ) or Repair ( ) an Individual Sewage Disposal System at: ...........................[AQ.. ................ ,.... 1 aXl r11.4.5...-•-------- �..1. .. Location-Address or Lot No. ....................... c�xl_... �+. ------------------------------------------- ,nn S...................................._..... nn nvner Address j a tt /�..��$I2 ? ------------------•-•----------.--••••...... ... 5®_�.... c� t... .0"61.atiftJ ...._.._.. Installer Address d Type of Building Size Lot............................Sq. feet U Dwelling—No. of Bedrooms............................................Expansion Attic ( ) Garbage Grinder ( ) pa, Other—Type of Building ............................ No. of persons............................ Showers ( ) — Cafeteria ( ) Q, Other fixtures .............................••- - W Design Flow............................................gallons per person per day. Total daily flow............................................gallons. W Septic Tank—Liquid capacity...._._.....gallons Length................ Width................ Diameter................ Depth................ x Disposal Trench—No..................... Width.................... Total Length.........._......... Total leaching area....................sq. ft. Seepage Pit No-_------------------ Diameter.................... Depth below inlet.................... Total leaching area..................sq. ft. Z Other Distribution box ( ) Dosing tank ( ) '-� Percolation Test Results Performed by............................................................. ............ Date........................................ Test 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........................ a' •---••••••-••-••••--...----•••-••••-•••-•-•---•..........--•------•...............................•.......................................................... 0 Description of Soil........................................................................................................................................................................ U VW ••----•••••--------------•---•----••••••---•-------••-•-------•••-•••-•-•---••-----•-•----•••••••-•-----••--• ---••-............-•----••••- - ----... Nature of Repairs or Alterations—Answer when applicable.... ��. .tJ p-.-_�9�__ya....4.r.� -�7Tr4 p_. -------------------------------------------•----...--------•-------------•-•-•••-------.............•-•-••••---•••-•••--••••----•-•---•-.-•----•-•••--• ........................................... Agreement: The undersigned agrees to install the aforedescribed Individual Sewage Disposal System in accordance with the provisions of TITLE 5 of the State Sanitary Code— The undersigned further agrees not to place the system in operation until a Certificate of Compliance has been issue b the boa of health. Signed = -• . ......... ....... ......._ Date Application Approved By---.ie -f-��------------------------------------------------------------------------------ Date Application Disapproved forfollowing reasons:-----•-----------------------•--....--------•-----------------•-•---------------•---••-••--•-••---•--.....------ .................•------•----.-----•--••-•••--.•-----•-•-••-----•-----•--••---••--------•--•-•-•-•-----.....-•----•--••--•---•-••---..•.----•.•-•.-•---------••-------••-------......................... Date PermitNo......................................................... Issued....................................................... Date THE COMMONWEALTH OF MASSACHUSETTS BOARD OF HEALTH A`�Pli �._is hereby made for a Permit to Construct or Repair an Individual Sewage Disposal System at: Location-Address or Lot No. � -- - �� �, ( Address Installer �kddress � Type Building SizeSize feet � --yJo of Bedrooms �t�� ( ) Grinder ( ) � ~~�~.* . -------____--'-_--'-_�-_--- ` _-'--"- ` ' Other—Type of Building ............................ No. cf persons............................ 56mvcru / ) -- Cafeteria ( ) P4Other fixtures ----.-------'---------_-_-------.---.-------------------------'------ � � Design per person per day. Total daily flow............................................ S ' Tank--��u�d ............gallons Length................ Width................ Diameter---------------- Depth................ Disposal Trcudz No .................... Width.................... Total .................... Total leaching area.-.-----'--ug f t. Seepage Pit No..................... Diameter--_---' Depth below inlet.................... Total area..................sq. ft. (}t6orD�tr�otk� bnz / ) Dox�� tuo� ( ) �� ` ' ~ ` ^ ~~ Percolation Test Results Performed by.-----.-..--------_-------''..------ Dutc-------------'----' Test1.4 Pit No. }----.-minutes per inch Depth of TestPd..---.----- Depth to 87000d water......................... Test Pit No 2................minutes per inch Depth of Test Pit'--------' Depth to ground water'-_----.---- '- _--_--.--'----_-_'__.---__-'___----'---_---'-----'----'-------'--'-'-__-_. 0 Description of Soil........................................................................................................................................................................ ---- .------------------ -....... ......... --------------------------------------------------------------------------------------------------- -------------- '_----------------------- -__-_----_-._-..-'-'.-'----'__-_--'-__---.- �� Nature of or /�8eru6000--/�ouwer when -.6�a�o��]��'-'�LGuJ��'43���.-��.z�/��oz-'1z���- , / . ..................................................................................................................................................................................................... Agreement: | The undersigned agrees to install the aforedescribed Individual Sewage Disposal System in accordance with � the provisions of TITLE 5 of the State Sanitary Codc— The undersigned further agrees not to place the sy stem in operation nu6l u Certificate of Compliance has been issued by h board of health. S 3DO all- ............. 3-Sle--_'--- Date ''pp--'--- '-=p'-'-- -,.......-' '-r==-----------------------'--------------- -----------'-'-----' Application Disapproved �� , u"� �r�e following reasons:................................................................................................................ ......................................................................................................................................................................................................... � Date Pero Date � THE oomMomvvsALrH or MAsSACnusETrs i BOARD OF HEALTH ZY` J�a | 1 --/ � .....................OF..... -' � . wI��tiuira4e jut »8��u�4t�u�uatta �THIS lSTC) CERTIFY, That the Individual Sewage Disposal System constructed ( ) or Repaired by � �� ��' ��,���' -'.~^-^~- ----_- __'---'-------- .--_.--'---'--------'__'--'----- �� -'---'---- ' -- '------' Installer -T'-'--- o�---~.---�cza��.��--^J-2_-=-----' � /'�,' ^=�"�-/. ^_---- . '.-�_--------'-------�'-- has been installed in accordance with the provisions of TITLE 5 of The State Saoitaff.�, as described in the I_19 7+/3 �X TkE ISSUANCE-OF THIS CERTIFICATE SHALL NOT BE CONSTRUED AS A GUARANTEE THAT THE ' SYSTEM WILL FUNCTiO.N SATISFACTORY. _~`� ............................................ .�� DATE... ^ ^ I ___- --�___'�'°.~ _. -' � � ] � � ,Lunr THE ������ ��� _ ��LT�� ' '� ' --i��e�------�� ----�--� No , at No. --_--..��..��'-�'-�--.'-----`��=��=�% � ' p` ` »�=^ -- - � uo shown uothe for Disposal Work9Coustruc600 Permit No' ' �- �� �� ` � + `~��^���-,_--'^------'��-'----^�---------------------' = u ° ,-- , ' r/~ , - ------------ Board of Health ronm /u uw wC.. 00������� i $ 15.00 Fic s............................ THE COMMONWEALTH OF MASSACHUSETTS BOAR® OF HEALTH .....................Ton........_0 F...........Barnstable. 1 ApplirFatiun for %yug al Warks Tunitrnrtion Prrutit Application is hereby made for a Permit to Construct ( ) or Repair (x), an Individual Sewage Disposal System at: .............. ........•---------------...-----------------------•---------•----...------•--......---............ Location-Address or Lot No. Mrs,-fie orgy eY .._..... Owner Address aA & .. Cess�oo�,. � 1_��-------•-••-----------•---------•---•----...-•-- 128_ i 5. 4P.s..T.0rxa.P: H,yanni.a,...a..__.4 M Installer y" Address a7i Type of Building Size Lot............................Sq. feet U Dwelling—No. of Bedrooms............................................Expansion Attic ( ) Garbage Grinder ( ) �`4 Other—Type e of Building No. of persons............................ Showers YP g ---------------•-----------• P _ ( ) — Cafeteria-( ) 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........................................ Test Pit No. 1................minutes per inch Depth of Test Pit.................... Depth to ground water........................ G4 Test Pit No. 2................minutes per inch Depth of Test Pit... Depth to ground water-----................... a' -------------------------------------•-------------•--....-•---••-•-•-----................................................................................... 0 Description of Soil........................................................................................................................................................................ V .......••••••-•--•••••-••••--•--•-------------•--••-------------------•-------------••---.........--•---......--------••••••••-----------•---•-----••-•-------•--•••••---••-•-------....•----........---- � ----------- ---------------------------------•----------------•••-•--------•--••....----•---•-----•--------------------•---------•-•------•---•--------•-••--•••-•---••----•---••--•....---------- U Nature of Repair's or Alterations—Answer when applicable--installation__of__a__3_,_500 gallon,_ pre-cast grease trap.--•-----------•--••-- Agreement: The undersigned agrees to install the aforedescribed Individual Sewage Disposal System in accordance with the provisions of TIHE 5 of the State Sanitary Cod The undersign furthe es not to ce the system in operation until a Certificate of Compliance has a iss d by the bo e 02 84 Signed -•-••-----•... ............. ...•---•----.....-----•••--- - 3,// . Application Approved By.................. �... , -- -------------------------•--- .........3`-0 JN..-------•---- ,or Date Application Disapproved for the following reasons:----•---------------••-•----•---••---------------•--•-------------------------------_----_---------------- ...............•..._...........----._...---•••-••---------••----------•••....---•---------••------•...----•--•---------------------...----------•-•--------------•--••-•-----•-•-------•---•--•-------- Permit No. ...................................................... Issued........................3�02�84 Date Date FEs.........-••.................. THE COMMONWEALTH OF MASSACHUSETTS BOARD OF HEALTH ...... ....T.corn...........OF..........Rarnstable--------------------------..................... Appliration for Disposal Works Tonstrnrtiott rrmit Application is hereby made for a Permit to Construct ( ) or Repair (x ) an Individual Sewage Disposal System at: 53L.........Ma in...St.'... , ....^26101............... ............................................... Location-Address Lot.N.o........---•---....-----.......---......---- Ma...Gaorg�...Axvani .s__...... -----------------------------------------............•.......... Owner Address a A .............•-•-----......---...--- .... het---HY-�ri?d Installer Address d Type of Building Size Lot............................Sq. feet aDwelling—No. of Bedrooms............................................Expansion Attic ( ) Garbage Grinder ( ) aOther—Type of Building ............................ No. of persons............................ Showers ( ) — Cafeteria ( ) d 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....................0 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........................................ Test Pit No. 1----------------minutes per inch Depth of Test Pit.................... Depth to ground water........................ f14 Test Pit No. 2................minutes per inch Depth of Test Pit.................... Depth to ground water.........--.........---. Ix ...........................................-......................................................................-..................................--...... 0 Description of Soil.................... x U ----------•-------•••--•••-••----------•••-----....-•-----------------•--•------------------••----•---------------------------•----------•---•-----••-------••------------.....----••-•----....--•------ w x -----•----------------------••---------------------------•----•----------------------•....•----•-•••-----•---•---•-•-•--•-------------•--------•---------•-••------------•-•--•-----•--•-----------•••-- U Nature of Repairs or Alterations—Answer when applicable._installation of a 3,500 gallon, pre-Cast greaset p'-•----------------•---------------•---------------•--------•-••------.....---------- . Agreement: The undersigned agrees to install the aforedescribed Individual Sewage Disposal System in accordance with the provisions of TITS 5 of the State Sanitary Code—The undersigned further agrpes not to place the system in operation until a Certificate of Compliance has�bbee_nis ued b the boar "lth:Signedl84 . 2 --....---••-•e"'� :-�Q2� ..... Application Approved By.................. . . ............................... 3/02 Date Application Disapproved for the following reasons-------------------------------------•------------------•----------------------------------------••-------•-•••-- ......-••--------------------••--------•--------•--------•-------•-••••------•----------•--------•----------------.......------••------•--•••--------------------------------•-----•• ------•-•------•- 4 Date Permit No.84...-----•---•--•--- 3�02/i ... Issued --..............•..... Date THE COMMONWEALTH OF MASSACHUSETTS BOARD OF HEALTH ...............:.,..Town............OF......Barnstable I� gg (InrtifirFa#r of Tomptiatnrr AH SBI SspoolT�er3ice t 12 is ops `e e'aDepo lyeS s em c_r strb ) or Repaired (X ) 60 bY ------------------------•------------------------------- --- 453 Main St., Hyannis, YA 026ol - Mrsl:s'deorge Arvanitis at.-•••------------•--•---------•-------------•--••-----•---•••---------•-•-----------------•----•---•------•---•------------••---------•------------•- has been installed in accordance with the provisions of TBT�IF 5 of The State Sanitary ( e84escribed in the application for Disposal Works Construction Permit No.--....._._!! S-_-----_-------- dated---..-.-.....------------....._-.._.._.._.__.... THE ISSUANCE OF THIS CERTIFICATE SHALL NOT BE CONSTRUED AS A GUARANTEE THAT THE SYSTE3 0 RY. DATEI�o1..W�L (UNCTION SATISFACTOz 84 .----•-----. Inspecaor......... ----•-- ---•-------••-•............................................... �, � fir„� �.:� i•:.... �� ��- `�r;d �` i. - THE4COM ONVIf`EALTH OF BOARD OF H ALTH Town Barnstable No......_.....�........_ FEE........................ Disposal Works Tons#r ion nutit A 8c B Cesspool Service Permission is hereby granted -- -- . --------- ............... to Con 1 Rep r (X an � div dd'',,�� ear a Di osal S s em tT9�irit., 'yafini)s, h./�' dzbv - ors. a cr eY tArvanitis at No. ...............................................................----- - t Street as shown on the application for Disposal Works Construction Permit No.��......7..... Dated.....•�/02/.�..................... ..... ....................... ................. DATE.................. ----t ��-------------- Board of Health FORM 1255 A. M. SULKIN, INC., BOSTON LOCATION SEWAGE PERMIT NO. ff!S'la�'� VILLAGE A & 'B CESSPOOL SERVICE 128 BISHOPS TERRACE, HYANNIS, MA 02601 BU/!II�ILDER �O1R OWNER 3� Po &ett ,61 �u as�•�i"s DATE PERMIT ISSUED 3/a h-t� DATE COMPLIANCE ISSUED � o � z Q -n �I Cn r 1 Ll6 1051 y 9, OCCUPANCY SUMMARY EXIT CAPACITY CALCULATIONS LIFE SAFETY LEGEND EMBARGO I _ Seating 120 Exit# 1 42"/.15 = 280 4g FE] FIRE ALARM PULL STATION 453 MAIN ST. Total Standing 35 Exit# 2 3611/.15 = 240 HYANNIS,fM 02601 Exit# 3 7211/.15 = 480 FS FIRE ALARM AUDIOVISUAL SIGNAL MOUNTED Total Proposed Occupancy= 155 Exit#4 36t1/.15 = 240 80"A.F.F. r ,-DEK ES EXTERIOR FIRE ALARM SIGNAL WITH AUDIOVISUAL ALL DRAWINGS,SPECIFICATIONS AND SIGNALS ARCHITECTURAL DESIGNS ARE THE SIGN ' Standing Area-5 sf per person= Total exit capacity. 1240 ARCHITECTS SANDSOF ALL NOT (� PANE FIRE ALARM PANEL REPRODUCED ORUSED ON NOT IS 450 5= 90 Allowable REPRODERP OR PROJECT THIS OR ANY OTHER PROJECT WITHOUT WRITTEN CONSENT FROM THE ARCHITECT. Occupancy Calulation for Standing Area _ SD SMOKE DETECTOR THE CONTRACTOR SHALL CHECK AND VERIFY ALL DIMENSIONS AND EXISTING TO Massachusetts State Building Code Sixth Edition BEGINNCONDITIONS ON SITE PRIOR OR CONDFTINGANV WORK.REPORT ALL 1008.12 DISCREPANCIES IN WRITING TO Table so SMOKE DUCT DETECTOR REQUIRED AS PER SOUSA DESIGN ARCHITECTS BEFORE CODE WITH RELAY FOR HVAC SHUTDOWN. PROCEEDING WITH THE WORK AND SHALL EXCEPT FULL RESPONSIBILITY DRAWINGS BE INDICATES STANDING AREA FOR SAME.DRAW SHALL NOT SCALED.ALL WORK WINGSSHALL BE CARRIED EXIT SIGN ALUM.FINISH.DUAL POWERED OUT IN ACCORDANCE WITH THE DRAWINGS AND SPECIFICATIONS,AND TO THE SATISFACTION OF THE OWNER AND THE ARCHITECT. EMERGENCY LIGHTING REMOTE HEADS) EACH CONTRACTOR SHALL SUBMIT TO SOUSA DESIGN ARCHITECTS FOR Fri! BRUSHED ALUM.FINISH APPROVAL:SHOP ITRAWINGS.SAMPLES. CUTS OF ALL THE ITEMS OF WORK PRIOR TO THEIR INCLUSION IN THE CONSTRUCTION.ALL ITEMS TO BE INCLUDED SHALL BE APPROVED FOR USE IN THE CITY OF HYANNIS AND SHALL HAVE AN ASTM AND UL NUMBER WHEN CONTRACTOR TO VERIFY ALL EXISTING LOCATIONS OF CITEMS V SD LIFE SAFETY EQUIPMENT SUCH CONTR CTORSHALL DESIGNATION. N COORDINATE HIS WORK WITH ALL 'V2 OTHER CONTRACTORS. _THE DUALITY E WORKMANSHIP AND MATERIALS / TE BUILDIING CODES.DRAWINGS COMPLY WITH a F ALL CITY OF HYANNIS AND ASUe ECT Exit# TO APPROVAL BY ALL GOVERNMENTAL 2 t OAGENCIES HAVING JURISDICTION ALL 'iNEW CONSTRUCT ON TOCOMPLYWITH ACCESSBILITYLAABLDVI,CSAPPED I ;FS ----------- ..---------- STORAGE SID 4 0" A r < h l It a c It s : � er,•.avi ev.r ON , , , : 6•-0 ��� 240 Exit#4❑F �E GGE " KITCHEN tr ...... '. .• o ,. � i � WOMENS c E aO ENS SD ------ sD---- � - u Exit#1 nby Eu !.,•l�! / VESTIBULE O ckd 6y 2a0 x\�,1 �E DISH WASHING - WALK-IN WALK-IN O I' I Date 02.16.07 ESTIBULE Exit#3 F5 UP 480 - FS,LL Revinione '4 ON / SD © o - I�Q ES 19'-0'HIGH BACK U. UP UP 6'-0• EGRESS PLAN E Tess Plan QE-1 .1 aM snecifnations are the orocerty and copvri9ht of SOUSA design Architects Inc.and shall not be used in while or in part,or sha0 he assigned to a third party without the express written p=m sion of SOUSA design Architects Inc. •-" Contractor to verify all information and dimensions in the field prior to start of construction and is to notify SOUSA design Architects Inc.of any discrepancies GENERAL DEMOLITION NOTES - - EXISTING TO BE REMOVED ' 1.CONTRACTOR TO REMOVE BAR,BAR DIE WALL ALL ASSOCIATED PLUMBING AND EMBARGO General Note. EXISTING TO REMAIN ELECTRICAL. t, 2.CONTRACTOR TO REMOVE ALL TOILET PARTITIONS,TOILET FIXTURES,SINKS AND ALL No Structural elements Shall be removed without the Written WALL FINISHES AT EXISTING BATHROOMS.(BATHROOM FIXTURES TO BE SAVED FOR Q L V REUSE.) permission of the architect and structural engineer. 453 MAIN ST. 3.CONTRACTOR TO REMOVE ALL EXISTING FLOORING TO SUB FLOOR. HYANNIS,MA 02601 4.CONTRACTOR TO REMOVE SERVICE BAR AND ASSOCIATED CABINETS,ELECTRICAL AND PLUMBING FIXTURES. 5.THE CONTRACTOR TO REMOVE EXISTING PARTITIONS 6.THE CONTRACTOR TO REMOVE EXISTING DROP CEILING AND ASSOCIATED LIGHT ALL DRAWINGS,SPECIFICATIONS AND FIXTURES,EXISTING GRID TO REMAIN. ARCHITECTURAL DESIGNS ARE THE PROPERTY OF SOUSA DESIGN 7.THE CONTRACTOR IS RESPONSIBLE FOR THE LEGAL DISPOSAL OF ARCHITECTS AND SHALL NOT BE ALL REFUSE GENERATED BY THE SCOPE OF WORK. REPRODUCED OR USED ON THIS OR ANY OTHER PROJECT WITHOUT B. THE CONTRACTOR SHALL NOT REMOVE,ALTER OR IN ANYWAY DISTURB ANY WRITTEN CONSENT FROM THE STRUCTURAL MEMBERS MILE PERFORMING THE SCOPE OF WORK. ARCHITECT. EXISTING DOORS 9. CONTRACTOR TO REMOVE ALL EXISTING WALL FINISHES TO EXISTING GM. - THE CONTRACTOR SHALL CHECK AND VERIFY ALL DIMENSIONS AND EXISTING TO REMAIN j CO TO 10. THE CO SHORING,DUST AND BNDNIONS ON SITE PRIOR NTRACTOR IS RESPONSIBLE FOR ALL TEMPORARY EGINNING ANY WORK.REPORT ALL WEATHER PROTECTION REQUIRED THROUGHOUT THE ENTIRE PROJECT. DISCREPANCIES IN WRITING TO SOUSA DESIGN ARCHITECTS BEFORE PROCEEDING WITH THE WORK AND SHALL EXCEPT FULL RESPONSIBILITY FOR SAME.DRAWINGS SHALL NOT BE SCALED.ALL WORK SHALL BE CARRIED OUT IN ACCORDANCE WITH THE SEE OWNER FOR PROPER EQUIPMENT STORAGE LOCATION DRAWINGS AND SPECIFICATIONS,AND TO THE SATISFACTION OF THE OWNER VES BULE ,SERVICE AND THE ARCHITECT. EXISTING BAR AND BAR DIE TO EACH CONTRACTOR SHALL SUBMIT TO BE REMOVED.ALL FIXTURES TO - SOUSA DESIGN ARCHITECTS FOR ' BE REMOVED AND STORED FOR 5 APPROVAL SHOP __________________i CUTHEI ALL THENCLUS ITEMS IOF WORK PRIOR ___________,� FUTURE USE. TO THEIR INCLUSION IN THE CONSTRUCTION.ALL ITEMS TO BE ii INCLUDED SHALL BE APPROVED FOR USE IN THE CITY OF HYANNIS AND SHALL ' r 4 ' HAVE IT ASTM AND E NUMBER WHEN , r ' SUCH ITEMS REQUIRE THIS DESIGNATION. EACH CONTRACTOR SHALL i � STORAGE CO-ORDINATE HIS WORK WITH ALL r i rr 5 OTHER CONTRACTORS. r - ---------------- ---------- THE QUALITY E WORKMANSHIP AND 6 I MATERIALS USED SHALL COMPLY WITH BAR ALL CITY OF HYANNIS AND STATE BUILDINGOVAL BY.DRAWINGS SUBJECT rr " i i r TO r r " � r ' ' ' AGENCISKA N ALL GOVERNMENTAL --------------- ---------------- AGENCIES HAVING JURISDICTION ALL ______________ii r ' r r r NEW CONSTRUCTION TO COMPLY WITH DN t APPLICABLE HANDICAPPED ' CESSIBILITY LAWS. �r i AC r r - r � r ' I r PREP EXISTING BAR AND BAR DIE TO -- I ri ' - ---------------' ----------- GCa: BE REMOVED.ALL FIXTURES TO ' i .___________ r ' BAR �� BE REMOVED AND STORED FOR .i ALL EXISTING EQUIPMENT f _ FUTURE USE. IN PREP AREA TOO I REMOVED AND STORED 5 FOR FUTURE USE _ _______________ _ ____ _ 5 -____ ------ ON - --------------- --�_------------ 3 INKS TO BE REMOVED— ---------- n ---- SOUSA design ' U esi n -- KITCHEN " ' ` h ' ` e a r r r NOT INCLUDED IN THE SCOPE OF WORK .y...rm. ---- 5 5 WOMENS MENS r� __,�________________�. _____-____-________-_______ , ________________ ___ AR O NA.S/Ts EXISTING COLUMNS ti VESTIBULE COAT ROOM TO REMAIN REMOVE EXISTING ^ " i I DISH WASHING WALK-IN WALK-IN O VESTIBULE 2 D aloe _ y DOOR AND WINDOW 2 t 1 UP p ON ` t Job p TOILET AND URINAL FIXTURES � LIMIT OF WORK TO REMAIN.(RELOCATION MAY UP Drawnhy EAL Gkd by EXISTING DOORS TO EXISTING STAIR TO UP BE REQUIRED.SEE A-1.4 FOR NEW EXISTING HC RAMP TO REMAIN REMAIN LOCATIONS) LIP Oato 02.16.07 REMAIN EXISTING DOORS - Reyiniona TO REMAIN Existin Conditions/Demolition Plan Scale:1f4"=T'-0" EXISTING I DEMO PLAN EX-1 .1 Contractor to Verify all information and dimensions in the fieM prior to start of constmotion and is to notify SOUSA design Architects Inc.of any discrepancies Architects Inc. t EMBARGO t� 453 MAIN ST. HYANNIS,MA 02601 ALL DRAWINGS,SPECIFICATIONS AND ARCHITECTURAL DESIGNS ARE THE PROPERTY OF SOUSA DESIGN ARCHITECTS AND SHALL NOT BE -----' — —'-"------ - REPRODUCED OR USED ON THIS OR -- --— '--'— -- ANY OTHER PROJECT WITHOUT WRITTEN CONSENT FROM THE �V ARCHITECT. 44- VERI LL DIMENSIONS AND EXISTINGFY A THE CONTRACTOR SHALL CHECK AND CONDITIONS ON SITE PRIOR TO ` / BEGINNING ANY WORK.REPORTALL r �' y�.`. __ _ --_ __—_ _ __— SOUSA DESCGNSARCHTIECTS BOEFORE _ '�' PROCEEDING WITH THE WORK AND 7-7z t { IE {I{` [ t- -� ) PT FULL RESPONSIBILITY FOR SAME.HALL EDRAWINGS SHALL NOT E } SCALED.ALL WORK SHALL BE CARRIED DRAWINGS AND SPECIFICATIONS,AND Otff IN ACCORDANCE WITH THE TO THE SATISFACTION OF THE OWNER AND THE ARCHITECT1� 9 r� EACH CONTRACTOR SHALL SUBMIT TO Y . SOUSA DESIGN ARCHITECTS fOR APPROVAL:SHOP DRAWINGS.SAMPLES. l CUTS OF ALL THE ITEMS OF WORK PRIOR .t,�.�,[ �i I t rxY r_it:l i TO THEIR INCLUSION IN THE _p . CONSTRUCTION.ALL ITEMS TO BEINCLUDED SHALL BE APPROVED FOR USE IN THE CITY OF HYANNIS AND SHALL HAVE AN ASTM AND UL NUMBER WHEN r ..aC31<$� ;�M1 +F+t'�♦•a +'-w�=_m•' - _ - - "�'�,.' SUCH ITEMS RED IRE THIS NTRA R SHALL COCORDIONA TENSOVYORK WITH AIiNATI ON. OTHER CONTRACTORS. R THE QUALITY OF WORKMANSHIP AND MATERIALS USED SHALL COMPLY WITH ALL CITY OF HYANNIS AND STATE BUILDING CODES.DRAWINGS SUBJECT t xesx.+ `M-J:..Sl....a'..wa"' +_•t'srws`"y+,{`5d�- " _'1}sa"'r'y_.,.'t"-„"""d'_'`""''31'' TO APPROVAL BY ALL GOVERNMENTAL EXISTING STOREFRONT TO AGENCIES HAVING JURISDICTION ALL REMAIN NEW CONSTRUCTION TO COMPLY WITH APPLICABLE HANDICAPPED \ ACCESSIBILITY LAWS. Front Elevation 1 Front Elevation �------------ ` r Scale- : _1:_D,. — — ----- Yp � SOUSA design a� xl A r c h i t e c t a EXISTING WINDOWS an.aas..cas ; 1 f TO REMAIN le,-7 JvE h it I a~1t �'an r J t... � c'.`-.s'' [ TOIREIMAIN WINDOWS 5{� BR GE _ g -- DOWS EXISTING SIGN TO REIMAIN N. N TO BE REMOVED -- _ 4� Johp *`S�dri"�A 10�i1 f: a L Drawn by FJ+ CkA by 02,16.06 Pi + 1 y .i: ;p ..} 1 e EXISTING DOORS SIGN POST fi TO REMAIN FOR NEW TO REMAIN -fO SiGNAGE. Revisions :tE'�I„ sx.. t ? _fir t"n_. Side Elevation EXISTING EXTERIOR ------------ Side Elevation \ —_ Scale:1i4"_V-0" ——-- — _..._. - ------ ----- ELEVATION EX-2.1 These drawings and specifiwtims are the property and wpyright of SOUSA design Architects Inc.and shall not be used in whole or in art,or shall be ass' d to a thud p '9r'e Party without the express written permission of SOUSA design Architects Inc, +� Contractor to verity all information and dimensions in the field prior to start of wnstruction and¢to notify Sfa IGA 4Bcinn Arrhirnrra I.v..f=nv Hler.un=N-:e= EMBARGO ;i 453 MAIN ST. HYANNIS,MA 02601 Existing storefront to remain ALL DRAWINGS,SPECIFICATIONS AND ARCHITECTURAL DESIGNS ARE THE PROPERTY OF SOUSA DESIGN xisting partition to be removed ARCHITECTS AND SHALL NOT IS REPRODUCED OR USED ON THIS OR ANY OTHER PROJECT WITHOUT WRITTEN CONSENT FROM THE Existing Door to remain Existing Doors to remain - ARCHITECT. THE CONTRACTOR SHALL CHECK AND VERIFY ALL DIMENSIONS AND EXISTING CONDITIONS ON SITE PRIOR TO N\ ,•\\\ BEGINNING ANY WORK.REPORT ALL `\\\ \ \ \\ DISCREPANCIES IN WRITING TO \\\\ \�•\ \ ` \ `\ �;`\, SOUSA DESIGN ARCHITECTS BEFORE \� \,,;\ \ \\\ \\ Existing partition PROCEEDING WITH THE WORK AND \•'�� \\ Existing partition SHALL EXCEPT FULL RESPONSIBILITY ;�\\ \\\\\\`` to remain FOR SAME.DRAWINGS SHALL NOT BE to remain \\ \ \\\\\\ \ \\ \\ SCALED.ALL WORK SHALL BE CARRIED OUT IN ACCORDANCE WITH THE \ \ \ DRAWINGS AND SPECIFICATIONS,(CATION OWNER TO THE SATISFACTION OF THE OWNER \ \ \\ \ \\ AND THE ARCHITECT. EACH CONTRACTOR SHALLSUBMITTO SOUSA DESIGN ARCHITECTS FOR APPROVAL:SHOP DRAWINGS,SAMPLES, CUTS OF ALL THE ITEMS OF WORK PRIOR TO THEIR INCLUSION IN THE CONSTRUCTION.ALL ITEMS TO BE INCLUDED SHALL BE APPROVED FOR 7-„ L—E.isting Doors t0 be removed USE IN THE CITY OF HYANNIS AND SHALL HAVE AN ASTM AND UL NUMBER WHEN SUCH ITEMS REQUIRE THIS DESIGNATION, EACH CONTRACT OR SHALL ALL _ _ — Existing Conditions-Rear Interior Elevation CO-ORDINATE HIS WORK W H Exlstin Conditions-Front Interior Elevation Z g_.____.-- OTHER CONTRACTORS. �_ _ -_ Scale:1/4"=1'-0" THE QUALITY OF WORKMANSHIP AND C�Scale 1/4"=T-0" - / MATERIALS USED SHALL COMPLY WITH ALL-� ITY OF HYANNIS AND STATE BUILDING CODES.DRAWINGS SUBJECT TO APPROVAL BY ALL GOVERNMENTAL AGENCIES HAVING JURISDICTION ALL NEW CONSTRUCTION TO COMPLY WITH APPLICABLE HANDICAPPED ACCESSIBILITY LAWS. NOTE: CONTRACTOR TO VERIFY THAT A 2 HOUR RATING EXISTS BETWEEN THE RESTAURANT AND THE RESIDENTIAL UNITS ANY NEW WORK SHALL NOT DISTURB THE Existing partitions to be removed EXISTING RATING. Existing Gwb partition to remain SOUSA design A r e h i t e e t a ...-. S PE t pp A. j ¢�A G / 3 Existin Conditions-Left Side Interior Elevation —..- - ----- y 0 �- Scale:-'I14"=1'-0" G 6 Existing storefront to remain Job p O by EAL Chd b Existing windows to remain A e 02.18.06 Existing partition to be removed Revialonz FM FM \ \\\\7FEx .nvest,]bule Existing Gwb partition \\\Existing kitchen door to remain ` \ to remain \ \ \\ \ \\ \ \\ \ \;�\\\\.- \\\\\\;\� DEMOLITION PLAN of Existing partition to be removed EXISTING INTERIOR Existing doors to be removed ELEVATIONS Existing Conditions=Right Side Interior Elevation 40 - Y SOUSA design Architects Inc. Contractor to verify all information and dimensions in the field prior to start of construction and is to notify SOUSA design Architects Inc.of any discrepancies 4`6314" FLOORING SCHEDULE CPT-1 EMBARGO 4L--TBGPLYWOOD LABIA MANUFACTURER STYLE REMARKS TEL# T-1 Stone Source 12X12 GRAPHITE SLATE RUNNING BOND 617-666-7900 y FORESTER BASE T-2 St S 6X6 617-666-7900 453 MAIN ST. YF2430 PAINTED one Source QUARRY TILE HYANWS,MA 02601 ) - BLACK -2XUS 17,O.C. - . 1) Wal DURODESIGN STAINED BAMBOO EBONY(#23) 888-528-8518 CPT-1 I INVISION SYNERGY(9155) COLOR:234 JOHNNY 800-241-4585 A PLATFORM SECTION ScaIB:1 1/2 1'0 ALL DRAWINGS,SPECIFICATIONS AND ARCHITECTURAL DESIGNS ARE THE PROPERTY OF SOUSA DESIGN ARCHITECTS AND SHALL NOT BE REPRODUCED OR USED ON THIS OR CONTRACTOR TO VERIFY ALL DIMENSIONS ANY OTHER PROJECT WITHOUT 48'-0" WRITTEN CONSENT FROM THE PRIOR TO COMMENCING WITH WORK ARCHITECT. 43'-0" 5'-0' THE CONTRACTOR SHALL CHECK AND /� VERIFY ALL DIMENSIONS AND EXISTING -EXTOISTING REMAINORS A DISCREPANCIES ANY WORKNS ON SITE RIOR TO ING TO ALL F�7 DISCREPANCIES IN WRITING TO NEW WALK OFF MAT SOUSE DESIGN ARCHITECTS BEFORE IN VESTIBULE PROCEEDING WITH THE WORK AND SHALL ACCEPT FULL RESPONSIBILITY FOR SAME.DRAWINGSS SHALL NOT 13 SCALED.ALL WORK SHALL BE CARRIED 3 CPT-1 CPT-1 DRAWINGS AND SPECIFICA IONS,AND VII..T.. 4'3 ,-____ `• i: -___SEE DETAIL ABOVE __ ___ AND THE ARCHTECT. OF TO THE THE OWNER - F i i i % SOUSAEACH CD SIGNCTOR ARCHICW SHALL FOR TO el' _ APPRCUTSOVAL:SHOP DRAWINGS,SAMPLES, _ EW HALF WALL 3 31 "1 1 , 5 LIMIT OF WORK TO THEIR CLUSION NTHE S OF HEWORK PRIOR CONSTRUCTION.ALL ITEMS TO BE NEW MAHOG. - T_1 -3.2 B >.3 INCLUDED SHALL BE APPROVED FOR - - HAVE AN ASTM AND UL NUMBER WHEN SILL CONT. _ _ __ _ _ ._ _ _ _ -_ e ' USEINTHECTYOF HYANNIS AND SHALL ALONG WINDOW ,: - ,; 1ND-1 SUCH ITEMS DESIGNATION. - - EAACH NTRACOTOR SHALL __ ' I �______ ____ CO-ORDINATE HIS WORK WITH ALL 2Yd OTHER CONTRACTORS. THE QUALITY OF WORKMANSHIP ND STORAGE MATERIALS U ED SHALL COMPLYAWTH _ I 1 ALLCI OF NIS AND STATE EXISTING •- ' '• - - - 2 , BUILDING CODES.DRAWINGS SUBJECT •., .N _ i i r _ _-. _-_ _ ___ __ _.-l _ _ _ _ _ _ -3.1 __ TO APPROVAL BY ALL GOVERNMENTAL u/ I STOREFRONT _ _ _ .TO REMAIN ':.• .: _ __ -_ _ _B __ _ _ _ _ __ _ _ -m', ! ES HAVING JURISDICTION ALL N TO PLICA CAWS. ED PLY WITH APPL CCA�6LERHANDIOCAPP C 0 ACCESSIBILITY m •N OM i EXISTING i 'QUARRY TILE -- O REMAI r - �i . ;T N i t 1 T 1 I KITCHEN WALL z'-1r CONSTRUCTION N T INCLUPED IN a (SEEVVALLTYPE; SICOPE OF WORK TfilE . 'o RINK RAI _ _ _ _ _ _ _ _ SCHEDULEA-9.1)•______ _____ _ NEW HALF WALL I --,�� � � DN L.J LI - 2 9 1 SOUSE design LIEHALF WALL a b - t t I c 2 ---_—R-3'6° - I raw-.mr en..r _________ 4.3 2 I 10 I 1 -43 1_ .. _. ... 4.3 NEW 3'-0XT-O' T: J I •- WOMEICS O •� _ 1 KITCHEN DOORS EW HALF WALL -.-_.. ._-__- .-_._.. ,i_ i 1 i `---EXISTING PA7IUiL .. ..-. I -32 ._.•-- fi• MENS t ED Aqd : f_________ 1111111 TO REMAIN 0--�\ _______D_____�m _________________'__________S.E_-__I)_______t_____• m I ,�c,�� t A. j 1 O -3.1 : 1 a ISTING OST Cp7-1 — -- .`mob ? EXISTING 1 i —; r VESTIBULE ===.y Z- � ? I VESTIBULE i s suy ( INfi4L;'. ISTINO'� I [DISH WASHING WALK-IN WALK-IN O pr Yr•5 UP DOOR 8 WINDOVQ WD-1 1 1 -) n I 1 Job a 7 t r Drawn by EAL Okd by SEE A-1.4 FOR EXISTING DOORS TO EXISTING STAIR TO -- -------------------------- -1 q BATHROOM FINISHES Dale 1227.06 REMAIN REMAIN 2 UP UP UP -3.2 LIMIT OF WORK NEW WALK OFF MAT R—Lain. IN VESTIBULE EXISTING STAIR EXISTING ENTRY DOORS EXISTING RAILING TO EXISTING H.C.RAMP TO 70 REMAIN TO REMAIN REMAIN AND BE CLEANED. REMAIN AND BE CLEANED, REPAIRED AND PAINTED REPAIRED AND PAINTED Construction Plan CONSTRUCTION PLAN A-1 .01 These drawings and specifications are the property and copyright of SOUSA design Architects bhc-and sha0 not be used in whole or in part,or shall be assigned to a thud party without the express written permission of SOUSA design Architects Inc Contractor to verify all infonration and dimensions in the field prior to start of mrtstruttion and is to notify SOUSA design Architects Inc.of any discrepancies FURNITURE SCHEDULE TABLES EMBARGO TYPE MANUFACTURER COMMENTS SIZE TOTAL T1 AMERICAN CHAIR&SEATING 3rO 8 1800FURNITURE T2 AMERICAN CHAIR&SEATING 22'X30' 9 "00FURNITURE T3 AMERICAN CHAIR&SEATING 36'0 2 1.800-FURNITURE 453 MAIN ST. T4 AMERICAN CHAIR&SEATING 42"0 1 1-800-FURNITURE HYANNIS,MA 02601 TS AMERICAN CHAIR&SEATING 5 1-BOOFURNITURE SEATING TYPE MANUFACTURER COMMENTS SIZE TOTAL C1 AMERICAN CHAIR&SEATING CHAIR 1&• 11 1A00FURNITURE C2 AMERICAN CHAIR&SEATING BAR STOOL 30 70. 1 SOOFURNITURE ALL DRAWINGS,SPECIFICATIONS AND ARCHITECTURAL DESIGNS ARE THE PROPERTY OF SOUSA DESIGN ARCHITECTS AND SHALL NOT BE Bi AMERICAN CHAIR&SEATING BOOTH 8'-9X4'�6"HALF ROUND 5 1A00-FURNITURE REPRODUCED OR USED ON THIS OR ANY OTHER PROJECT WITHOUT 82 AMERICAN CHAIR&SEATING BOOTH 8'-(r ROUND 1 1-800FURNITURE WRITTEN CONSENT FROM THE ARCHITECT. BQ1 AMERICAN CHAIR&SEATING BANQUETTE CUSTOM 1 1A00-F2RNITURE THE CONTRACTOR SHALL CHECK AND 48'-01 BQ2 AMERICAN CRAIR&SEATING BANQUETTE CUSTOM 1 14100FURNITURE VERIFY ALL ON SITE PRIORNS EXISTING CONDITIONS ON SITE PRIOR TO BEGINNING ANY WORK REPORT ALL FURNITURE MANUFACTURER 1.ALL FURNITURE TO MEET CAL 133 SPECIFICATIONS DISCREPANCIES IN WRITING TO TO PROVIDE MAHOGANY FILLERS SOUSA DESIGN ARCHITECTS BEFORE BETWEEN BOOTHS 2.FURNITURE MANUFACTURER TO SUBMIT SHOP DRAWINGS TO THE ARCHITECT PROCEEDING WITH THE WORK AND FOR APPROVAL PRIOR TO ORDERING ANY FURNITURE. SHALL EXCEPT FULL RESPONSIBILITY FOR SAME.DRAWINGS SHALL NOT BE 3.THE FURNITURE MANUFACTURER IS RESPONSIBLE FOR ALL PERMITS SCALED.ALL WORK SHALL BE CARRIED REQUIRED BY THE CITY OF HYANNIS I STATE OF MASSACHUSETTS FOR THE OUT IN ACCORDANCE WITH THE B1 Bl B1 01 81 INSTALLATION OF THE FURNITURE. DRAWINGS AND SPECIFICATIONS,AND TO THE SATISFACTION OF THE OWNER VIE BUIF 82 AND THE ARCHITECT. 4.THE FURNITURE MANUFACTURER TO SUBMIT TO THE ARCHITECT ALL FABRICS, TS TS TS TS TS STAIN SAMPLES AND SAMPLE CHAIRS FOR APPROVAL. EACH CONTRACTOR SHALL SUBMIT TO T4 SOUSA DESIGN ARCHITECTS FOR 5.THE FURNITURE MANUFACTURER IS RESPONSIBLE FOR ALL FIELD - APPROVAL SHOP DRAWINGS,SAMPLES, ' MEASUREMENTS REQUIRED FOR THE PRODUCTION OF BOOTHS AND CUTS OF ALL THE ITEMS OF WORK PRIOR 26 SEATS b TO THEIR INCLUSION IN THE ._......_.... BANQUETTES. " CONSTRUCTION.ALL ITEMS TO BE C2 C2 C2 C2' INCLUDED SHALL BE APPROVED FOR - USE IN THE CITY OF ULHYANNISNUMB AND SHALL C2 C2 C2 C2 C2 C2 C2 C2 C2 C2 C2 C2 C2 C2 . SUCH ITEMS REQUIRE THIS DESIGNATION. • HAVE IT ASTM AND E NUMBER WHEN .., ..... C2 C2 L WORK OTTER CONTRACTORS,K WITH ALL ,i . ..-..__. .. ;._� :............. .. i� _________ _________ THE QUALITY OF WORKMANSHIP AND STORAGE C2 C2 I MATERIALS USED SHALL COMPLY WITH C2 C2 C2 C2, ALL CITY OF HYANNIS AND STATE BUT CODES.DRAWINGS SUBJECT TO APPROVAL BY ALL GOVERNMENTAL AGENCIES HAVING JURISDICTION ALL C2 BAR 5 SEATS C2 NEW CONSTRUCTION TO COMPLY WITH APPLICABLE HANDICAPPED 33 SEATS I ACCESSIBILITY LAWS. C2 C2 C2 C2� 32 SCATS " .... ._.__.._....._ C2 C2 C2 C2 C2,. C2 „ ------------------------ C2 C2 C2 C2 C2 C2'. C2 C2 C2 C2 C2 C2 C2 C2 C2 C2 C2 aim I .... .... _. :-.._. ._......__.._i� NOT INCLODED IN iJ I HE SCOPE OF WORK T ' cz c2 Cz C2; zr-lr ON 5'-0 cz cz C2 C2' I SOUSA design . ...._ BQt BANQUETTE ---�. A r e h I t e e t s, R-42• C i KITCHEN , _ C1 C7 Ci C1 Ct C1 W'OMEIf1S O _ - 24 SEATS \, :'• O HENS x • Q��e,Q, q H fs HOST iO I O N 7 Cl M(9 VESTIBULE VESTIBULE UP O T DISH WASHING WALK-IN WALK-IN rJ O Sg! DN �2• B02 HIGH BACK BANQUETTE Job Drawn by EAL Ckd by 19'-0HIGH BACK I UP Data 02.16.07 UP Up LIMIT OF WORK Revlaioos 120 Seats +16 Patio Seats=136 Total Pro osed Seatin Plan Scale.l/4 1-0 , PROPOSED SEATING PLAN A-1 .2 These d2wim,}5 and specifications are the property and copyright of SOUSA design Architects Inc and shall no be used in whole or in part,or shall he assigned to a third party without the express written permission of SOUSA design Architects Inc Contractor to verify all inforndtion and dimensions in the field prior to start of construction and is to notify SOUSA design Architects Inc.of any discrepancies l LIGHT FIXTURE SCHEDULE EMBARGO ' DESIGNATION TYPE MANUFACTURER NAME LAMP P1 PENDANT CUSTOM (4)100W P2 PENDANT CUSTOM (1)100W P3 PENDANT CUSTOM (3)100W 453 MAN ST. HYANNIS.MA 02601 - RI RECESSED LIGHTOLIER 20001C M1 MONO POINT LIGHTOLIER 7190 100W T4 Tt TRACK LIGHTOLIER LYTESPAN®TRACK SYSTEM TL1 TABLE LAMP GLOBAL LIGHTING - SERENA (2)100W ALL DRAWINGS.SPECIFICATIONS AND CLI COVE LIGHT TOKISTAR LIGHTING INDIRECT XENON ASYMETRICAL REFLECTOR 5 WATT(877.340.7633) ARCHITECTURAL DESIGNS ARE THE PROPERTY OF SOUSA DESIGN FAN CEILING FAN CASABLANCA MALIBU STAR 1.888.227.2178 ARCHITECTS AND SHALL NOT BE REPRODUCED OR USED ON THIS OR ANY OTHER PROJECT WITHOUT WRITTEN CONSENT FROM THE ARCHITECT. THE CONTRACTOR SHALL CHECK AND VERIFY ALL DIMENSIONS AND EXISTING CONDITIONS ON SITE PRIOR TO BEGINNING ANY WORK REPORT ALL NOTE, DISCREPANCIES IN WRITING TO 7� CONTRACTOR TO VERIFY THAT 2 HOUR RATING `CONTRACTOR TO PROVIDE ARCHITECTS WITH LIGHT CUT SOUSA DESIGN ARCHITECTS BE FORE SHEET FOR APPROVAL PRIOR TO ORDING ANY LIGHTS. PROCEEDING WITH THE WORK AND EXISTS BETWEEN THE RESTAURANT AND THE RESIDENTIAL UNITS SHALLEXCEPT FULL RESPONSIBILITY ANY NEW WORK SHALL NOT DISTURB THE *ALL TRACK TO RECEIVE M1 LIGHT FIXTURES FOR SAME.DRAWINGS SHALL NOT SCALED.ALL WORK SHALL BE CARRIED EXISTING RATING. OUT IN ACCORDANCE WITH THE DRAWINGS AND SPECIFICATIONS,AND TO THE SATISFACTION OF THE OWNER AND THE ARCHITECT. EACH CONTRACTOR SHALL SUBMIT TO SOUSA DESIGN ARCHITECTS FOR APPROVAL:SHOP DRAWINGS,SAMPLES, OUOTLET 1 1 1 t CUTS OF ALL THE ITEMS OF WORK PRIOR 6'd-AFFTO THEIR INCLUSION IN THE 7 7a L1 - TnL I I -�L I NEW 2X2 TIN CEILING TILES CONSTRUCTION.ALL ITEMS TO BE IN EXISTING GRID R1 R1 I _ INCLUDED W THE CITY OF HYANNIS AND SHALL M-BOSS INC.(868.886.2677) EDGERTON SQUARE 2401 HAVE AN ASTM AND UL NUMBER WHEN MILL FINISH SUCH ITEMS REQUIRE THIS DESIGNATION. 3 LAY-IN(23.7/8'X23-718') EACH CONTRACTOR SHALL -- ------ -- - - . CO-ORDINATE HIS WORK WITH ALL O O O O LIMIT OF WORK OTHER CONTRACTORS. R7 R7 R1 'RI R7 R7 THE QUALITY OF WORKMANSHIP AND MATE IALS USED.QS TLI ALL CITY OF HYANNIS N LL COMPLY WTH STATE BUILOING CODES.DRAWINGS SUBJECT -- ----------- IJE-- ------------------------------------• -- TO APPROVAL BY ALL GOVERNMENTAL W GWB SOFFIT r AGENCIES HAVING JURISDICTION ALL R7 R1 Rt R7 R7 Rt' OR1 T7 I NEW CONSTRUCTION TO COMPLY WITH - R7 _ APPLICABLE HANDICAPPED P2 ACCESSIBILITY LAWS. STORAGE R1 OR1 R1 R1 4 OR OR1 R1 R1 42'PLASM -- 42'- SMA- --- -- LI - LI HT I r CL N _— OR1 _ a. _ — .._ — R1 - - i I "p 42'PLASM 42"P SMA R7 v — -- OR1 O 1 R1 R7 OR Rl R1 R1 NEW GWB SOFFIT ". - RI RI R7 R1 R1 R7' I 0,7 R1 c C C 0 0 KORI i NOT INCLUDED IN THE g R1 Rt Rt , R7 SOUSA design -- —-- SCOPE OF WORKA r o n i t a o i s C't - 6'E-EXISTING CEILINGR1 R7TO REMAIN - __ p R7 R7 - Rt R1 OR1 P1 __ _ _ �tEPE0 Ag04,T HAND(SEE A-1.4) S [�, ]—DRYER DRYER MENS <. y Q I O 1 R7(SEE A-1.4)O R1 I CA IOC s i~ _ e sa WO N ME S O sic RI RI 'RI R1 R1 I R7 R7 ORl R1 Job p Rt Rt R1 Rt I DISH WASHING WALK-IN WALK-IN UP pR1 ___ O \N�./ Drawn by EAL Ckd by 'RI 'RI R7 N r�Jl to 02.16.07 [Lt Reyici ROPE LIGHT EXISTING CEILING TO REMAIN NEW RECEIVE CEILING TO RECEIVE PLASTER ' UP UP SKIM COAT AND TO BE P PAINTED LIMIT OF WORK / \\ Proposed Reflected Ceiling Plan /r Scale:1/44"=-1'-O'•� — PROPOSED RCP A-1 .3 These drawings and specifications are the property and Copyright Of SOUSA design Architects Inc and shall not be used in whole or in part,or shall be assigned to a third party without the express written pemdesion of SOUSA design Architects Inc Contractor to verify a0 information and dimensions in the field prior to start of comtoction and is to notify SOUSA design Architects Inc.of any discrepancies FIXTURE SCHEDULE EMBARGO Desi nation Type Manufacturer Item no. remarks MAHOGANY TLI TOILET EXISTING TO BE RE-USED BATHROOM 453 MAIN Sr. WALLS PAINTED PT-2 HYANNIS,MA 02601 WALLS PAINTED PT-2 PARTITIONS VI URINAL EXISTING TO BE RE-USED S1 SINK KOHLER K-2214 LADENA SINK 114"PLATE GL. M RROR7E GL -- MAHOGANY F'1 FAUCET MIRROR LOUVERED TOTO TEL5GGG70 Eco Power Electronic Faucet,thermal mixing ALL DRAWINGS,SPECIFICATIONS AND / --- DOORS 18'MIN. ARCHITECTURAL DESIGNS ARE THE --- SDI SOAPDISPENSER TOTO TE5IADC-05 Sensor Operated Soap Dispenser ARCHITECTS ROPERNOFAND DUSADESIGN 18"MIN. / / - ANY OTHER PROJECT WITHOUTE / — - REPRODUCED E USEDONTHIS OR a WRITTEN CONSENT FROM THE O ARCHITECT. TILE SCHEDULE THE CONTRACTOR SHALL CHECK AND VERIFY ALL DIMENSIONS AND EXISTING LABILE MANUFACTURER STYLE REMARKS TEL# CONDITIONS ON SITE PRIOR TO BEGINNING ANY WORK.REPORT ALL 12X12 RAYMOND YELLOW 617-666-7900 DISCREPANCIES IN WRITING B BT-1 Stone Source SOUSE DESIGN ITKARCHITECTS BEFORE 617-666-7900 SHALL EDI XCEPT FULL RE WORK AND BT-2 Stone Source 12X12 ABSOLUTE BLACK 6X72 BORDER FOR TFUINGSSHALLNILITY FOR SAME.DRAWINGS SHALL NOT BE SCA�`. O.ALL WORK SHALL BE CARRIED OUT IN OUT IN ACCORDANCE WITH THE DRAWINGS AND SPECIFICATIONS,AND TO THE SATISFACTION OF THE OWNER EXISTING TOILET EXISTING TOILET AND THE ARCHITECT. [STING TOILET HAND DRYERS: TO REMAIN 70 REMAIN AND BE TO REMAIN XLeralof Hand Dryer RELOCATED C-6" SOUSE DESIGN ARCHIITECTS FOR Ii TO XCEL DRYER INC. APPROVAL:SHOP DRAWINGS,SAMPLE, - 1-413-525-4531 Men's Room Elevation B WOmen S ROOm EIBVatIOn — CUTS THEIR ALL THE ITEMS H WORK PRIOR -- -- TO THEIR INCLUSION IN THE ---"---'-"-'-- CoNSTRUCTION.ALL ITEMS TO BE A ... _ .- -- Scale:11Z'=1'-0" BT-2 INCLUDED SHALL BE APPROVED FOR Scale:---- —- - Scale:1I2"=1'-0" J BT 2 - - USE IN THE CITY OF HYANNIS AND SHALL HAVE AN ASTM AND UL NUMBER WHEN SUCH ITEMS REQUIRE THIS DESIGNATION. E - E EACH CONTRACTOR SHALL -0 CORDINATE HIS WORK WITH ALL 4'-7" a OTHER CONTRACTORS. ti THE QUALITY OF WORKMANSHIP AND - IT MATERIALS USED SHALL COMPLY WITH LBT-1` ALL CITY OF HYANNIS AND STATE OUILDING CODES.DRAWNGS SUBJECT TO APPROVAL BY ALL GOVERNMENTAL -- _ AGENCIES HAVING JURISDICTION ALL .'BT-1 HAND BT_2 NEW CONSTRUCTION TO COMPLY WITH _ DRYER N� - APPLICABLE HANDICAPPED ACCESSIBILITY LAWS.o WALLS PAINTED PT-2 --� WALLS PAINTED PT-2 WOMEN S 514"MAHOGANY BULLNOSE Dom - -_-- --- --- - i L M'1-1 - �NS A C CONTRACTOR TO INSTALL 1/2"DUROC TYPICAL 4•-0"AFF BT-2 ON EXISTING STUDS l T_1 T 1 BT-1 SOUSA design i o A r eb i t e c t s T2 T_ .o........, 32"CLEAR "10"MI1 J9 N. 2"-3 CLEAR F F U p 0 Me Room Elevation / p Women's Room Elevation / l\ - l C Me - ------ kale: Scale:VT'=1'-0" ---- -- - - - N AID BT2 *HAND DRYERS: EXISTINGTOILET ' XLerator Hand Dryer TO REMAIN XCEL DRYER INC. 1-413-525-4531 8•-11 1/2• s'r Job O Dmwn by EA' Gb4 by WALLS PAINTED WALLS PAINTED WALLS PAINTED WALLS PAINTED PT_2Enlarged Bathroom Plans -- D t 02.16.07 PT-2 PT-2 PT-2 1 Scale:1/2"=1'-W Revlaioes HAND DRYERS: 514•MAHOGANY BULLNOSE XLeratar Hand Dryer XCEL DRYER INC. 17"MIN. 1413-5254531 DEPTH O - CONTRACTOR TO INSTALL 5/4'ABSOLUTE BLACK 1/2"DUROC TYPICAL 4'-0"AFF BACK SPLASH 8 APRON of ON EXISTING STUDS J 0 4 5/4"ABSOLUTE BLACK Z ? o COUNTER TOP ON 314" g ,Q PLY. iT rgi Co N N ENLARGED I6"[MAX TOE CLEARANCE BATHROOM FROSTING TOILET XISTING TOILET .KN TO REMAIN TO REMAIN 8" MIN.KNEE CLEARANCE Women'S Room.Elevation E Elevation --- F ---------:---_--.. /"�-1 'i"* \ scale:vz ==i-o' Scale.1/2"-1 0 ADA Lavatory r f Clearances — --- Scale 1/2"=1'-O" Contractor to verify all information and dimensions in the field pdor to start of construction and is to notify SOUSE design lurhitects bhc.of arty discrepancies Architects[ne - EMBARGO 453 MAIN ST. 'WANKS,MA 02601 OWNER: EXISTING STOREFRONT TO REMAIN NEW CANVAS OVER EXISTING RAILING C Front Elevation — scale: SOUSA design A r c h i t e c t s _ an -- __ —�— Lj a NEW SIGN IN EXISTING - —_--—-— _-- --_ LOCATION (SEE SIGN DRAWINGS) RO I E 0- 0 El❑ Job0 Drawn by EAL Gkd by ant, 02.16.07 � Rsviaio NEW CANVAS OVER EXISTING - RAILING C 2 Side Elevation — _— -- - EXTERIOR Scale:1 w=v47 ELEVATIONS A-2.1 in nart.or shall be assioned to a third party without the express written permissron of SOUSA design Architetts Inc. Contractor to verify all mfortrotion and dimensions in the field prior to start of construction and is to notify SOUSA design Arrdntects Inc of any discrepancies EMBARGO • 453 MAIN ST_ HYANNIS,MA 02601 OWNER EXISTING STOREFRONT EXISTING STOREFRONT AND BEAMS TO BE AND BEAMS TO BE PAINTED PC-2 PAINTED PC-2 ARTWORK,FRAMES AND ART LIGHTING PROVIDED BY OWNER.CONTRACTOR WC-1 WC-1 TO INSTALL CLOCK OUTLETS FAN 5'-6-AFF @ ALL LOCATIONS WC-1 WC-1 a WC-1 Pi Pi Pt WC-1 WC-1 VK'—1 . . . . . . . . . . . . . . . . . . . . . . . 4 1 .... ..... Ei H U WCA: INNOVATIONS 212.807.6300 HOKKAIDO #J228 YARROW Right Side Interior Elevation Front Interior Elevation Scale: I'-U' EXISTING STOREFRONT— AND BEAMS TO BE PAINTED PC-2 SOUSA design A r c h i t e c t WC-1 7INE OF GWB SOFFIT INNOVATIONS 212.807.6300 4"Ka,HOGANY FRAM E--� HOKKAIDO ERE04 #J228 YARROW H A L ---------------------- ------- ---- ---------------- M zy a C R —EXISTING GE Pi E KITCHEN WC_1 VVC_ 4 OPENING EXISTING OPENING P2 TO KITCHEN —5/4"MAHOGANY io BULLNOSE Job 0 �Fq Draw.by EAL Ckd by 6"PLATFORM—1 LIX6 FIFTH AVENUE COLLECTION EXISTING6. Date 0216.07 #759 BLACK CERAMIC WALL TILE QUARRY TILE BY UNITED STATES CERAMIC CO- BASE pa Interior Elevation _KiitqfIe!j_MI11_Interior Elevation �3 Scale:1/4" l'-U' INTERIOR ELEVATIONS A-3.1 These drawings and specifications are the property and copyright of SOUSA design Architects Inc.and shall not be used in whole or in part,or shall be assigned to a third party without the express written permission of SOUSA design Architects Inc Contractor to verity all information and dinnonsions,in the field Prior to start of construction and is to notify SOUSA design Architects Inc of any discrepancies EMBARGO 4S3 MAIN ST. 1 HYANNIS,MA 02601 OWNER: y—, ________- i<L"•i w.•. t i EXISTING _�--— ----- KITCHEN P7 OPENING _ P2 ' . .... .;. 112"TEMP. ' ' �. . . . . . . . . -_______ GLASS . ..r... y _i"_. ' . . . . . . i-- •.-.._--fit p:•,.-�— . . . . . . . ..,nnv ..,...t •y-...,P`. ' __ -:•..i' .- -___ 'n' :.1.¢'..c_r� t .•__d:----`e s i�-.-e•-.--`,.•..i' . i, .§. .i. .t. � ; __ . .. ::: i ei. u. �.+� ti.ap r. , -_ _ is •'==.I I'==....----...:::-- ---i 1 t• •r . e - Onn T.� Y^ Si S : -.._ _ _.. ._ -::. _ _ ..sae.. .. .. ...... _ ___ � __-____ _ 2 ; r 1 1 OWNER PROVIDED d -42 -4.1 �.1 KITCHEN EQUIPMENT 4.3 4.3 \ ( ^ ` Sectional Interior — _ --- ` 2 r- a--- / Banquette/Bar Interior Elevation Scale.114 -t o SOUSA design A r e h i t a e t s INNOVATIONS 212.807.6300 HOKKAIDO WC-1 #J228 YARROW 8,-0, 8•_0" WC-1 ¢ R N •SO y� . - • 114'PLATE GL M E °• M RRORTE GL. !.�acwss�'uE�an a. MIRRORTE GL • MIRROR •vcre:ecnsxa Tat °w''"E° �F� wsom / P7 •exo::e.'LWPW ' 1 // TL7 // TL exor .moan .,TLt P3 Lt x t rax: m.oza To 1/2"TEMP. GLASS . . . . . . . . . . . . - rl- - _ 1'r.f _r Dmwn by cha h • ' .•• is is EAL ---• Dace 02.16.07 ARTWORK,FRAMES AND 6"PLATFORM y ART LIGHTING PROVIDED 1 -4.1 Rovisiona BY OWNER.CONTRACTOR 3 3 TO INSTALL CLOCK OUTLETS 5'-8"AFF a ALL LOCATIONS / 3 \ Left Side Interior Elevation — 1\\ f Scale:1/4"= i �J INTERIOR ELEVATIONS A-3.2 ' a _ Contactor[o verily a8 biforrnation and dinxnslons m the field prior to start of conswction and is to notify SO USA de.1..Arcktects Inc.of any discrepancies a mim Architects tm • EMBARGO { _ 453 MAIN ST. - HYANNIS,MA 02601 ALL DRAWINGS,SPECIFICATIONS AND ' ARCHITECTURAL DESIGNS ARE THE PROPERTY OF SOUSA DESIGN ARCHITECTS AND SHALL NOT BE 2'-4" REPRODUCED OR USED ON THIS OR ANY OTHER PROJECT WITHOUT WRITTEN CONSENT FROM THE ARCHITECT. - 2'-0" THE CONTRACTOR SHALL CHECK AND 2'-On 4 VERIFY ALL DIMENSIONS AND EXISTING CONDITIONS ON SITE PRIOR TO SEGINNINGANYWORK REPORTALL DISCREPANCIES IN WRITING TO SOUSA DESIGN ARCHITECTS BEFORE PROCEEDING WITH THE WORK AND SHALL EXCEPT FULL RESPONSIBILITY FOR SAME.DRAWINGS SHALL NOT BE SCALED.ALL WORK SHALL BE CARRIED 5/4""WHITE ZEUS" OUT IN ACCORDANCE WITH THE DRAWINGS AND SPECIFICATIONS,AND 5/4""WHITE ZEUS" THE ER SILESTONE BAR SILESTONE BAR AND THE ARCH SATISFACTION OF THE OWN TOP W/5"FRONT EACH CONTRACTOR SHALL SUBMIT TO TOP W/5"FRONT SOUSA DESIGN ARCHITECTS FOR APPROVAL:SHOP DRAWINGS,SAMPLES, CUTS OF ALL THE ITEMS OF WORK PRIOR TIP RAIL BLACK P.LAM TO THEIR INCLUSION IN THE CONSTRUCTION.ALL ITEMS TO BE W/ALUM.3/4"X3/4"CLIP INCLUDED SHALL BE APPROVED FOR USE IN THE CITY OF HYANNIS AND SHALL HAVE AN ASTM AND UL NUMBER WHEN SUCH ITEMS REQUIRE THIS DESIGNATION. i' EACH CONTRACTOR SHALL to) CO-ORDINATE HIS WORK WITH ALL If 2 LAYERS 3/4"PLYWOOD 2 LAYERS 3/4"PLYWOOD OTHER CONTRACTORS. THE QUALITY OF WORKMANSHIP AND — MATERIALS USED SHALL COMPLY WITH ALL CITY OF HYANNIS AND STATE BUILDING CODES.DRAWINGS SUBJECT o TO APPROVAL BY ALL GOVERNMENTAL ROPE LIGHT(CONY.) 6"X6"3/8"STEEL ANGLE CONY.@ ROPE LIGHT(CONY.)— 6"X6"3/8"STEEL ANGLE CONY.@ AGENCIES TRUCHAVINGI JURISDICTION ALL BAR DIE THROUGH BOLTED TO BAR NEW CONSTRUCTION TO COMPLY WITH BAR DIE THROUGH BOLTED TO BAR APPLICABLE HANDICAPPED DIE 12"O.C.(BLOCKING AS REQUIRED) DIE 12"O.C.(BLOCKING AS REQUIRED) ACCESSIBILITY LAWS. BLACK MAT P.LAM ON BLACK MAT P.LAM ON DUROCK BAR DIE 1'-�___. — DUROCK BAR DIE 'r 3/4"MAHOGANY VENEERED- 3/4"MAHOGANY VENEERED - PLY.STAINED DARK WALNUT PLY.STAINED DARK WALNUT 1 LAYER OF MARINE GRADE 1 LAYER OF MARINE GRADE to 3/4"PLYWOOD W/WATER tO 3/4"PLYWOOD W/WATER REPELLANT STAIN AT BOTTOM REPELLANT STAIN AT BOTTOM SOUSA design „ 16" A r e h T t e a Its 16 WATER PROOF FABRIC 18" WATER PROOF FABRIC 18" 9" OFF BAR FLOOR D c l 9" OFF BAR FLOOR a N D GRAPHITE SLATE GRAPHITE SLATE— GRAPHITE 3 1/2 6"SANITARY BASE 31121. ` 6"SANITARY BASE ss' GRAPHITE SLATE QUARRY TILE GRAPHITE SLATE QUARRY TILE BLOCKING AS REQUIRED o� BLOCKING AS REQUIRED Job" D wn bV EAL Ckd by to Bak 02.16.07. Rev QUARRY TILE FLOOR PITCHED EXISTING QUARRY TILE AWAY FROM BAR DIE TO DRAIN FLOOR BAR DIE SECTION 2 COUNTER BAR DIE SECTION BAR DETAIL A-4.1 ---'-"`---�_--a .•ti:«I..,....,.,:.kti,.ekn o...occ.u.I ren nennasinn of SOUSA design Architects Inc. Contractor to verify a iinfom tion and dimensions in the field prior to start of Oo unJction and is to notify SOUSA design Architects Inc.of any disaepandes EMBARGO CONTRACTOR TO VERIFY ' THE STRUCTURAL INTEGRITY 453 MAIN ST. OF SOFFIT FRAMING HYANNIS,MA 02601 • SOFFIT ATTACHED TO PLASMA CEILING MOUNT SOFFIT ATTACHED TO EXISTING STRUCTURE BRACKET ATTACHED TO EXISTING STRUCTURE EXISTING STRUCTURE ALL DRAWINGS,SPECIFICATIONS AND ARCHITECTURAL DESIGNS ARE THE PROPERTY OF SOUSA DESIGN NEW EXIST TIN CEILING TILES ARCHITECTS AND SHALL NOT BE IN EXISTING GRID BRACING AS REQUIRED REPRODUCED OR USED ON THIS OR M-BOSS INC.(666.886.2677) ANY OTHER PROJECT WITHOUT EDGERTON SQUARE 2401 WRITTEN CONSENT FROM THE MILL FINISH ARCHITECT. LAY-IN(23-7/8"X23-7/8-) THE CONTRACTOR SHALL CHECK AND VERIFY ALL T AND EXISTING CONOR ON SITE ON SITEE PRIOR TO BEGINNING ANY WORK REPORT ALL COVE LIGHT�\ COVE LIGHT DISCREPANCIES IN WRITING TO (SEE A-7.1) (SEE A-7.1) SOUSA DESIGN WITH TH WORK AND PROCEEDING WITH THE WORK AND SHALL EXCEPT FULL RESPONSIBILITY FOR SAME.DRAWING$SHALL NOT BE SCALED.ALL WORK SHALL BE CARRIED OUT IN ACCORDANCE WITH THE DRAWINGS AND SPECIFICATIONS,AND TO THE SATISFACTION OF THE OWNER AND THE ARCHITECT. EACH CONTRACTOR SHALL SUBMIT TO SOUSA DESIGN ARCHITECTS FOR APPROVAL:SHOP DRAWINGS,SAMPLES, CUTS OF ALL THE ITEMS OF WORK PRIOR 42"PLASMAS PROVIDED TO THEIR IN IN THE BY OWNER CONSTRUCTION.ALL ITEMS TO BE INCLUDED SHALL BE APPROVED FOR USE IN THE CITY OF HYANNIS AND SHALL HAVE AN ASTM AND UL NUMBER WHEN SUCH ITEMS REOUIRE THIS DESIGNATION. EACH CONTRACTOR SHALL COORDINATE HIS WORK WITH ALL OTHER CONTRACTORS, THE QUALITY OF WORKMANSHIP AND MATERIALS USED SHALL COMPLY WITH ALL CITY OF HYANNIS AND STATE BUILDING CODES,DRAWINGS SUBJECT TO APPROVAL BY ALL GOVERNMENTAL AGENCIES HAVING JURISDICTION ALL NEW CONSTRUCTION TO COMPLY WITH APPLICABLE HANDICAPPED ACCESSIBILITY LAWS. 12'-S" V.I.F. 2.y. 2.�. z-4" Z_W 4• 4" Z-o" SOUSA design 5/4"MMITE ZEUS' A r c h i t e c t s SILESTONE BAR - TOP W/5"FRONT -- TIP RAIL BLACKP.LAM LJ COVE LIGHT xra.ara.use W/ALUM.3/4"X3/4"CLIP (SEE A-7.1) _ 2 LAYERS 3/4'PLYWOOD tEPED CH ROPE LIGHT CONT L HT( A. F�6"X6'3/8*STEEL ANGLE CONT. S O BAR DIE THROUGH BOLTED TO BAR DIE C S G REQUIRED) , ~No. 7 t 1•_p• BLACK MAT LAM ON �y :J DUROCK BAR DIE ; ' �4 xs __ ___-3/4"MAHOGANY VENEERED __ ____________ _____ , , -PLY.STAINED DARK WALNUT ' ' , , 1 LAYER OF MARINE GRADE ; ------------ ----- 3/4"PLYWOOD W/WATER - REPELLANT STAIN AT BC'TTOM Job by 16" Drawn by EAL CkA by WATER PROOF FABRIC 111 OFF BAR FLOOR pate 02.16.07 GRAPHITE SLAT ; 6'SANITARY BASE ____________ ______i i Ravici _. GRAPHITE SLATE .' , _____� a " QUARRY TILE BLOCKING AS REQUIRED; QUARRY TILE FLOOR PITCHED AWAY FROM BAR DIE TO DRAIN 9'-5 1/2• BAR DETAILS � BAR SECTION Scale:1 11T'=1'-0" - A-4.2 These drawings and specifications are the property and copyright of SOUSA design Architects Inc and shall not be used in whole or in part,or shall be assigned to a third party without the express written permission of SOUSA design Architects Inc. Contractor to verity all information and dimensinrs in the field prior to start of constnxtion and is to notify SOUSA design Architects Inc of airy discrepancies DOOR HARDWARE SCHEDULE EMBARGO 'oU9TL1M KICNPLATE9 DOOR SCHEDULE •oUsTOM DOOR PULL ANO PUSH PLATE w •FIVE KNUCKLEHWOESSTANLEYCOMMERCIALHARDWARE DOOR LOCATION SIZE FRAME DOOR DETAILS 5 a REMARKS 453 MAIN ST. FBB199 U592 4 HINGES •ttOSER p.CN ISt9 SERIES WITH BLUSHEDILL.UM.FINISH. a •DOORSTOP NES CIS STAINLESS STEEL N0. Z HYANNIS,MA 02607 TYPE MAT/FIN TYPE MAT/FIN HEAD JAMB STRIKE THBESHOL x ~ GENERAL NOTE: , ENTRY EXISTING TO REMAIN CONTRACTOR TO PROVIDE SUBMITTAL OF 2 VESTIBULE EXISTING TO REMAIN '3 SECOND FL.STAIR EXISTING TO REMAIN ALL DOORS PRIOR TO ORDERING ALL DRAWINGS,SPECIFICATIONS AND 4 ARCHITECTURAL DESIGNS ARE THE PROPERTY OF SOUSA DESIGN 5 SIDE ENTRY EXISTING TO REMAIN ARCHITECTS AND SHALL NOT BE REPRODUCED OR USED ON THIS OR 6 SIDE ENTRY VESTIBULE EXISTING TO REMAIN ANY OTHER PROJECT WITHOUT 7 HC ENTRY EXISTING TO REMAIN WRITTEN CONSENT FROM THE ARCHITECT. B WOMENS ROOM 3'-0'-7'-0' 1 WD 1 WD WD WD WD ADA 1 THE CONTRACTOR SHALL CHECK AND 9 MENS ROOM 3'-0"-T-O^ 1 VVD 1 IND WD WD WD ADA , VERIFY ALL DIMENSIONS AND EXISTING VERIFCOND ALL DIMENSIONS SITE PRIOR TO 10 KITCHEN 3'-0'-T-0' 2 MTL 2 METAVGL. WD WD WD ADA 2 BEGINNING ANY WORK.REPORT ALL DISCREPANCIES IN WRITING 11 SOUSA DESIGN ARCHITECTS BE PROCEEDING WSH THE WORKK AND AND 12 BASEMENT STAIR EXISTING TO REMAIN SHALL ACCEPT FULL RESPONSIBILITY FOR SAME.DRAWINGS SHALL NOT BE SCALED.ALL WORK SHALL BE CARRIED OUT IN ACCORDANCE WITH THE DRAWINGS AND SPECIFICATIONS,AND TO THE SATISFACTION OF THE OWNER AND THE ARCHITECT. EACH CONTRACTOR SHALL SUBMIT TO SOUSA DESIGN ARCHITECTS FOR APPROVAL:SHOP DRAWINGS,SAMPLES, CUTS OF ALL THE ITEMS OF WORK PRIOR TO THEIR INCLUSION IN THE CONSTRUCTION.ALL ITEMS TO BE INCLUDED SHALL BE APPROVED FOR USE IN THE CITY OF HYANNIS AND SHALL HAVE AN ASTM AND UL NUMBER WHEN SUCH ITEMS REQUIRE THIS DESIGNATION. EACH CONTRACTOR SHALL CO-ORDINATE HIS WORK WITH ALL OTHER CONTRACTORS. THE QUALITY OF WORKMANSHIP AND MATERIALS USED SHALL COMPLY WITH ALL CITY OF HYANNIS AND STATE BUILDING CODES.DRAWINGS SUBJECT TO APPROVAL BY ALL GOVERNMENTAL AGENCIES HAVING JURISDICTION ALL NEW CONSTRUCTION TO COMPLY WITH APPLICABLE HANDICAPPED ACCESSIBILITY LAWS. B" 3'-0' I 1 SOLID CORE WOOD DOOR W/MAHOGANY VENEER 11 API Ell MOLDING STAINED 12"TEMPERED GLASS _ DARK WALNUT STAINLESS STEEL LETTERINGe/T 1—T W/APPROPRIATE DESIGNATION _ HOLLOW MTL EUASON DOOR b STAINLESS PUSH PLATE a - NES B200 4^X16" - STAINLESS STEEL PUSH PLATE 8103EZ DOOR PULL 17 STAINLESS STEEL SURFACE CONCEALED SOUSA design TWO-ANCHOR A we hi t e c It s 13'X26'STAINLESS STEEL KICK PLATE b STAINLESSSTEELKICK arr aas uas WES 8400 SERIES - PLATE TYPE 1 TYPE 2 S1EFE , 6 A.SO Fc yK y{ oy s r)N NS Job p v l.AUE Kn FRAKE Drawn by EAL Ckd by Data 02.16.07 M R— FRAME TYPE 1 FRAME TYPE 2 DOOR SCHEDULE A-5.1 These drawings and specifications are the property and copyright of SOUSA design Architects Inc.and shall not be used in whole or in part,or shall be assigned W a third party without the express written permission of SOUSA design Architects Inc Contractor to Verify all information and dimensions In the field prior to start of constriction and is to notify SOUSA design Architects Inc.of any discrepancies FURNITURE SCHEDULE MAHOGANY TRIM TABLES EMBARGO TYPE MANUFACTURER COMMENTS SIZE TOTAL T1 AMERICAN CHAIRSSEATING 33r0 6 "OO-FURNITURE - SOLID HARDWOOD UPRIGHT 12 AMERICAN CHAIRSSEATING 22X30' 9' 7-800.FURNITURE 453 MAIN ST. -• CONSTRUCTION T3 AMERICAN CHAIRSSEATING 36'0 2 1-800.FURNITURE HYANNIS,MA OZ601 T4 AMERICAN CHAIRBSEATING 420 I 14100.FURNITURE UPHOLSTERED BACK T5 AMERICAN CHNRSSEATING 5 1-800-FURNITURE OVER FOAM AND SEATING NO-SAG SPRINGS TYPE MANUFACTURER COMMENTS SIZE TOTAL in C1 AMERICAN CHAIRBSEATiNG CHAIR W' 11 7-BOOFURNITURE ALL DRAWINGS.ECTURA DESIGNS ARE T AND V UPHOLSTERED,REMOVABLE, - C2 AMERICAN CHAIRSSEATING BAR STOOL 30' 70 1.800-FURNITURE ARCHITECTURAL 1 H CONTINUOUS COIL SPRING SEAT ARCHITECTS SAND SHALL NOT . ' - ARCHITECTS AND�SHALL NOT BE REPRODUCED OR USED ON THIS OR COVERED WITH POLYURETHANE B1 AMERICANCHAIRBSEATING BOOTH 8'.O"X4'-8'HALFROUND 5 IR 1-800-F RNITURE ANY OTHER ITTEN PROJECT ENT FROM THE WITHOUT FOAM B2 AMERICANCHABSEATING BOOTH 8'-O'ROUND I 1-800-FURNITURE ARCHITECT. THE CONTRACTOR SHALL CHECK AND BQ1 AMERICAN CHAIRBSEATING BANQUETTE CUSTOM 1 tA00FURNITURE VERIFY ALL DIMENSIONS AND EXISTING CONDITIONS ON SITE PRIOR TO BQ2 AMERICAN CHAIRSSEATING BANQUETTE CUSTOM 7 1-600.FURNITURE BEGINNING ANY WORK.REPORTALL DISCREPANCIES IN WRITING TO 1.ALL FURNITURE TO MEET CAL 133 SPECIFICATIONS - SOUSA DESIGN ARCHITECTS BEFORE PROCEEDING WITH THE WORK AND 2.FURNITURE MANUFACTURER TO SUBMIT SHOP DRAWINGS TO THE ARCHITECT SHALL EXCEPT FULL RESPONSIBILITY FOR APPROVAL PRIOR TO ORDERING ANY FURNITURE. FOR SAME DRAWINGS SHALL NOT BE SCALED.ALL WORK SHALL BE CARRIED MAHOGANY LEGS 3.THE FURNITURE MANUFACTURER IS RESPONSIBLE FOR ALL PERMITS OUT IN ACCORDANCE WITH THE DRAWINGS AND SPECIFICATIONS,AND - REQUIRED BY THE CITY OF HYANNIS/STATE OF MASSACHUSETTS FOR THE TO THE SATISFACTION OF THE OWNER INSTALLATION OF THE FURNITURE. AND THE ARCHITECT. 4.THE FURNITURE MANUFACTURER TO SUBMIT TO THE ARCHITECT ALL FABRICS, EACH CONTRACTOR SHALL SUBMIT TO FO STAIN SAMPLES AND SAMPLE CHAIRS FOR APPROVAL. SOUSA DESIGN ARCHITECTS RAPPROVAL:SHOP DRAWINGS.SAMPLES, S.THE FURNITURE MANUFACTURER IS RESPONSIBLE FOR ALL FIELD CUTS OF ALL THE ITEMS OF WORK PRIOR MEASUREMENTS REQUIRED FOR THE PRODUCTION OF BOOTHS AND TO THEIR INCLUSION IN THE ITEMS TO BE UPHOLSTERY: BANQUETTES. INCLUDED SMALL BE APPROVEDFOR THE SYMPHONY USE IN THE CITY OF HYANNIS AND SHALL VINTAGE TOBACCO HAVE AN ASTM AND UL NUMBER WHEN SUCH ITEMS REQUIRE THIS DESIGNATION. 1-212-643-8080 EACH CONTRACT OR SHALL CO-ORDINATE HIS WORK WITH ALL BANQUETTE SECTION OTHER CONTRACTORS. THE QUALITY OF WORKMANSHIP AND MATERIALS USED SHALL COMPLY WITH ALL CITY OF HYANNIS AND STATE BUILDING CODES.DRAWINGS SUBJECT TO APPROVAL BY ALL GOVERNMENTAL AGENCIES HAVING JURISDICTION ALL NEW CONSTRUCTION TO COMPLY WITH APPLICABLE HANDICAPPED CONTINUOUS ROPE LIGHT ACCESSIBILITY LAWS. SOUSA design - A r c Is i It e c t s ut :1 61 AA yi N f� SOLID HARDWOOD UPRIGHT is ey M ee CONSTRUCTION OF* UPHOLSTERED BACK OVER FOAM AND NO-SAG SPRINGS - i.t� Job 0 UPHOLSTERED,REMOVABLE, ` '" Drawn by EAL CMd by CONTINUOUS COIL SPRING SEAT .:• COVERED WITH POLYURETHANE 8. Date 02.16.07 FOAM Revisions e 1_ C1-CHAIR C2-BARSTOOL MAHOGANYLEGS UPHOLSTERY: FURNITURE THE SYMPHONY SPECIFICATIONS VINTAGE TOBACCO 1-212-643-8080 �� BANQUETTE SECTION ® pA 2 Scale:11/2"=V-0" - - A-V.1 These drawings and specifications are the propeM and copyright of SOUSA design Architects Inc.and shall not be used in whole or in part,or shall he assigned to a third party without the express written percussion of SOUSA design Architects Inc. Contractor to Verity a0 information and dimensions in the field prior to start of com,,,,Linn and is t,notify SOI I.SA drsinn Arrhirrrcc Inr-.of—dlsr.r•n.,n,-ac �; EMBARGO LIGHT FIXTURE SCHEDULE ., = L e pan crack Lu;h:utq sent DESIGNATION TYPE MANUFACTURER NAME LAMP > - I,-:, I ' � ' < OOW 1 0 ' � �' . . . 9 . -. t.Jl?ill It��:ial`I �ial' ��-'� PI PENDANT CUSTOM (1)100W 'j P2 PENDANT CUSTOM (3)t00W ———- ——- < [4 P3 PENDANT CVSTOM —_—— -- `? 453 MAIN 02 +`sj� HYANNIS:MA 02601 Rt RECESSED LIGHTOLIER 2000IC MI MONO POINT LIGHTOLIER 7190 A Ti TRACK LIGHTOLIER LYTESPAND TRACK SYSTEM 0 TLl TABLE TAMP GLOBAL LIGHTING SERENA (2)1001N .,`Y ll-o-. _ ct 1:i' 4.- - ' 1 r�•. 1 } su ALL DRAWINGS,SPECIFICATIONS AND CLt COVE LIGHT TOKISTAR LIGHTING INDIRECT XENON ASVMETRICAL REFLECTOR 6 WAIT 1877.3a0.]633) : �. ; n _ ,n-- ARCHITECTURAL DESIGNS ARE THE __ PROPERTY OF SOUSA DESIGN ARCHITECTS AND SHALL NOT BE FAN CEILING FAN GASABLANCA MALIBU STAR 1.888.227.2178 - '1 " _ REPRODUCED OR USED ON THIS OR y !^-'�> ANY OTHER PROJECT WITHOUT 2 WRITTEN CONSENT FROM THE •'j,. ARCHITECT. '.1_.d.,�:i1 THE CONTRACTOR SHALL CHECK AND 11 - VERIFY ALL DIMENSIONS AND EXISTING 1 CONDITIONS ON SITE PRIOR TO 5 t ` DISCREPAN ES N WRITINGINNING ANY WORK G TO T ALL n•.s y .......— SOUSA DESIGN ARCHITECTS BEFORE u: 'CONTRACTOR TO PROVIDE ARCHITECTS WITH LIGHT CUT = PROCEEDNGWITH THE WORK AND -- Cnl•lug Nu. ,0c 11Pl:vn M.uutinp I'miah lnmP> SHEET FOR APPROVAL PRIOR TO ORDING ANY LIGHTS. SHALL EXCEPT FULL RESPONSIBILITY FOR SAME.DRAWINGS SMALL NOT BE ' SCALED.ALL WORK SHALL BE CARRIED 'ALL TRACK TO RECEIVE M1 LIGHT FIXTURES OUT IN ACCORDANCE WITH THE u...... ,,,,,,�,,,,,, r:+s - DRAWINGS ISF SPECIFICATIONS,AND R C.Wlug rNu. Fwkh Juuctluu Bua M.0,h,g Col:ry.,tibiliry R� I AND THE]ERROR TO THE SATISFACTION OF THE OWNER I FcutulY>A r ms Eln nla:al AND THE ARCHITECT. rvan ::i...,.v..:.... .....; � SOUSA DESIGN UNIONS EACH CARCHITECTSTOR SHALL FORIT TO Finial: APPROVAL:SHOP DRAWINGS,SAMPLES, CUTS OF ALL THE+ u.:.cr:•+r..ue-•>�> VI TO THEIR NCLUSIIONNSTHE OF WORK PRIOR 3fiA sl rn. M1 -- �I r LuLcl> CONSTRUCTION.ALL ITEMS TO BE MORRIS INCLUDED SHALL BE APPROVED FOR HAVE AN STM AND UL NUMBER WHEN SHALL SUCH ITEMS REQUIRE THIS DESIGNATION. v EACH CONTRACTOR SHALL "- � a F`� "-�'� v spry"` ` ' a+ •""' > - TyV • CO-ORDINATE HIS WORK WITH ALL i� OTHER CONTRACTORS. �. final+ TYP - •" THE QUALITY OF WORKMANSHIP AND WITH MATERIALS USED SHALL COMPLY WI .,(. _ .v...... u .ce.., El ubival SERIES � ALL CITY OF HYANNIS AND STATE TLDING CODES.DRAWINGS SUBJECT OIAPPROVAL BY A GOVERNMENTAL „w,,,. I - '•^ AGENCIES HAVING JURISDICTION ALL NEW CONSTAPPLICABLERHANDICAPPEDTO OMPLV WITH Samuel ACCESSIBILITY LAWS. III - ..1■ CASABLANCA FAN COMPANY MALIBU STAR 1.888.227.2178 r; ,rllae6Ya'LaS-crRlr�ak:duft:J;ilirtln;ulc';1Wt r P bra -. .. e] e 1 - ...- _ ._ ,.._,�:,._._- ._ .- __1....r _�. f aa� L o SOUSA design Z A r e h i t n t s SPECIFY BY CATALOG NLA1acz AV-3-101-L_NS_ CODE LAMP SPACING CODE LAMP STYLE CODE OPTIONS I 2.a 2.a'OC. ICI i +'uu LY IS t-rn C.;.N ` a y IG2 85'�.m .1.0 /.M1wramg Ch.n..] ;> 3 wo8 SR Scum-lrr_ol Rafl�dar 1 `t. 1 ... AK :ymnreh n.nl RellRk:r r -. „''r d o'O.0 FJ: 81u.A Finish I i tiFt; ,kr OPDona t _ s 1 lass Covers 14,.;:•) .'i'(' i F:a•-Ffilvaucm..f,em Lvn wd Ie ha p1ok.:Wd firm due] WE' dFm o door G hc:yh�naw Ims t .nyT .,d a,d S.an lmTs onlrll•. g eh.as, Rabe•In1G1 IR:d,ct T, Se�Ivb #SWFilh.et;YTrim Slx'.IGcuuaaSl K:.is 1 h >cd. I ,vn 1h .nl Rr:a ••+d, Job tl •PART.:AV LNS I_; •- -. a:i�RR; t II{ MounlYag Clsonnal � L� ft ��� Sly-<.1..`•t`�.s.� # � D b EAL Ckd by .hI J d n .—.Ina•.a:Wtkk.,applkali.:ns.wlfi I . r jr C ^��4 1k,' lit, ca. - —-. so.ugln was. iR.in:u,d n soe.-oJ in plx.'on:l ILo lamp:d. i. x 02.16.07 } .i I v,appadm Ihn eosuros ped.•.IW,::u:oegl+N cl l:o hstu.and rniu'es Oats t•' "',�? $' m 1£'+, J:p 'a` *-t�r i mv'O.w.,u ouu d�, "F Y ,�+ .• PAR I.:AV-MC •. 4 'Is.rys-(dT' Y')� - Revisions ' Symmetrkd Reflec .r uppficaa..1'••koa a m-.c•..rrcm,harl ham.f h_Jn is omdod. _� i alw' F (l #ti Lt� Y' .4'c 4*i x %... 1 Thu:r�flu:r,:s alaly—p..n K cur u,sa:j<•:kab..ig,•ter..nl:_I '�-ice('"� .. . m unhNJ,an.>fs In.IsnuclLJhl_u1Xn r'.0 Ils:aurdnw.f lh.-Lvm? J{ J V PART.:INWH-REF 51'..I,itol DART.:AYBK.REF5181a.k: JL pryvrutven I R fle for w.afood _ S - Fol sh.+.. ,d I b.-hva a m,rc dn.•7,.od La:1 LJLI Is ,RI ;1 ,. t§ ��}'tr:: Ih.•,.I.B..sasJs,u.up cn la:w cauvO x.A-1s nd.hnmJ> �J11111111 1 -. - .`. .r ..• TVPr- -�. h..J and Ndueda�` v. PARI.;AVWH REF A Fv%h.±1 PART-:AVBK-REF.A,elai.: LIGHTING A 11u 211 m;a Ad—Op n....aced hah;nd mId:ngs SPECIFICATIONS i ILc:cv,nuuy plo:.s.+Luce H als.I�:ks�In'a1 1 .... u -" •... .. + Ad..mloge m a hldh Nil1ak firnsh w.cmploo,m suit aipL ali_as.. J- III 7.1 TOKISTAR Contractor to verify all information and dimensions in the field prior to start of cansbuction and is to notify SOUSA design AMNtects Inc,of any discrepancies FIXTURE SCHEDULE �m��E�i'' EMBARGO . } Designation Type Manufacturer Item no. remarks i, TO TOILET EXISTING TO BE RE-USED F[ Itures IJ1Jt1f:RC0tJl'JfEII I AVAIOHY lcullnlydlnlulnl.l t)on In:.lnlflNou N[tea 453 MAIN ST. K-2214 ,;611 tl ,.,.J.I o ,I t-tlly HYANNIS,MA 02601 U1 URINAL EXISTING TO BE RE-USED a_^a ALSO K-2215 1 o-, n.nll u s . i�n,::.:r:xr r.::a •rr.; h._ e i aao a v�u.{ u L,u 1.{y+y an.n•a a 1[• I:,nl Is P T. .J„I .m„1 I 1 IV,-h 3 I,tlaGle S1 SINK KOHLER K-2214 LADENASINK :.•:v v al "'L. $ - 11 ly c ALL DRAWINGS,SPECIFICATIONS AND 21'i533 Culls 11 ,._.,.Cl;l;X_:51 ARCHITECTURAL DESIGNS ARE THE Ft FAUCET TOTO TEL5GGC-10 EcoPower Electronic Faucet,thermal mixing o 4 l I P -,'� I J I S`:�a' PROPERTY OF SOUSA DESIGN S:, I I h J 1 J_la ARCHITECTS AND SHALL NOT BE Codes/SI Inrl itds Applicable REPRODUCED OR USED ON THIS OR Y OTHER SD1 AN SOAP DISPENSER TOTO TESIADC-05 UT Sensor Operated Soap Dispenser „-1 I n, I.u',.,,, i, tl .II. r P P P A ,ltE 1_.:" �t ARITTENCONSEN FROM OE WRITTEN CONSENT FROM THE T. Si "FV -�„1 gaq THE CONTRACTOR SHALL CHECK AND i Atoms,a,.-i -- - VERIFY ALL DIMENSIONS AND EXISTING SE EXISTING TOILETS AND URINAL TO REMAIN " BEGDrI IONS NGANY WOORRKKRIORTo CONDIT ON W .REPORT ALL Colors/Finishes DISCREPANCIES IN WRITING TO SOUSA DESIGN ARCHITECTS BEFORE PROCEEDING WITH THE WORK AND 1-,R-1 P 6:LI :.JLIi.•"1 I 'ni t8 FOR SAME.DRAWINGS SHALL NOT BE J.-s Sd0la nt {1 cnl, ESal:lnl SHALL EXCEPT FULL RESPONSIBILITY tl for FlVIn A' eye rl - I.A. j'•, SCALED.ALL WORK ACCORDANCE WITH BE CARRIED �9Ln1, t:... '9'{lrCml ,rl DRATIN WIN SANDANCE WC TION .P P:11' 1 f �� a-3a' I PA-E..L I..:.J'Lnnr,J•.I,t ml,[I',.; :1'_I,,m -T'•" DRAWINGS ISF SPECIFICATIONS.AND TO THE SATISFACTION OF THE OWNER Mdrole wood AND THE ARCHITECT. -_ Specllled Model --ilf •. ,xi mslaumlon Installation • .y 1I..IrI Les �,1.s Fn,lsl t- EACH CONTRACTOR SHALL SUBMIT TO J CHITECTS FOR t. -ra la I: 1 C u s: 'J ':I I_ - - APPROVAL:HOSOUSA DESIGN P DRAWINGS,SAMPLES. t.„I K �tl,• 1• t J- 1' u tl JI 1 J'AI ,_ CUTS OF ALL THE ITEMS OF WORK PRIOR J .1 m, N THE h +i _,1!I. t.^".13r1111 COTHEIRITION.AL ITTEMS 06.2 Cm, CONSTRUCTION.ALL ITEMS E BE T 14' r INCLUDED SHALL BE APPROVED FOR J F' J'.Jx._ I�};• &I.oc All ,P. roll S' 1 -- USE IN THE CITY OF HYANNIS AND SHALL I f 1;• ,3�:"I1 I,, I,J3 nl -il`._inl: HAVE AN ASTM AND UL NUMBER WHEN 'yp✓i - - ,;35 cnli w r,llll , btax SUCH ITEMS REQUIRE THIS DESIGNATION. oB. inl. EACH CONTRACTOR SHALL i 9 - CO-ORDINATE HIS WORK WITH ALL rlln 1:2.5 im, OTHER CONTRACTORS. .'i� WVn THE QUALITY OF WORKMANSHIP AND :-.�- 3:9 H 1 I R6i Onllllel.dc(I ADA Inilall.11lon 38"C:.6] MATERIALS USED SHALL COMPLY WITH 1-1 J"C•D ALL CITY OF HYANNIS AND STATE Pf0[IIICI$peCIIIC IIIOII I •,I I K-^2214 143'8 ni}iY 7.8 '53 in1� TO BUILDING CAL BY ALL DRAWINGS SUBJECT oTM y 1'->:All AGENCIES HAVING JURISDICTION ALL L A III L I 11 1 4r -'^' NEW CONSTRUCTION TO COMPLY WITH -`'`A�II�•."� . 111 1 L 1' 11 h:-.1{ h '� h I - 11 h-' L, is nall SrallddN In5101 L'tllon Y.�_7 .,._lO�l'-I",11�illl,., i l:i Y 1•.nl, t' 'I tt lJ L t-III 1. n 1 nl t I F_ h ,.1 APPLICABLE HANDICAPPED :( 4 - ACCESSIBILITY LAWS. .f 3;,1„ 1 f Pro[hlct 12I:x1r Jm La(:E HA.'II IC:EPo•-IU-ITER La`;nTs::R'i It t� • n J t .nl=.: t„i3'c;t CN KW ' R. SOUSA design A r c III t e c is EcoPower Electronic Faucet, TOTO Soap Dispenser - Gooseneck - Thermal Mixing Sensor Operated DA TEL5GGC-10 �y TESIADC-OS ti A. G'"s ^ y T�n C Job Ill Drawn by EAL Qkd by onto 02.16.07 PLUMBING TOTO FAUCET SOAP DISPENSER SPECIFICATIONS A-8.1 These drawings and specifications are the property and copyright of SOUSA design Architects Inc.and shall not he used in whole or in part,or shall be assigned to a third patty without the express written permission of SOUSA design Architects Inc. Contractor to Verify ad infortnalion and dimensions in the field prior to start of construction and is to notify SOUSA design Architects Inc.of any discrepancies k EMBARGO „i 453 MAN ST. HYANNIS,MA 02601 e 2 Layers"type'Y GWS Both Sides From Floor to C� Underside of Deck Above 1 Layer 1?GAS (both sides) 1 Layer 1rr GWB ALL DRAWINGS,SPECIFICATIONS AND 3 1rr 20 go MO.studs 16'O.C. ARCHITECTURAL DESIGNS ARE THE 31?20 gat MO.studs 16'O.C. Wi rype's'screws 8'O.C. 3 1?211 ga Mtl.studs l6'O.C. w[sound insulation Nankets PROPERTY OF SOUSA DESIGN W[type'.a.—a'O.C. ARCHITECTS AND SHALL NOT BE REPRODUCED OR USED ON THIS OR 3 12"Ball Insul between studs F1?Batt.Insul.between studs ANY OTHER PROJECT WITHOUT ARCHITECT. CONSENT FROM THE ARCHITECT. mc'z�-::�51=< THE CONTRACTOR SHALL CHECK AND 1rr durock inside VERIFY ALL DIMENSIONS AND EXISTING typical.4'-0'AFF CONDITIONS ON SITE PRIOR TO BEGINNING ANY WORK.REPORT ALL 'Seca Elevations for Wall RnishUN DISCREPANCIES IN WRITING TO See Elevations tar Wall FWsh SOUSA DESIGN ARCHITECTS BEFORE PROCEEDING WITH THE WORK AND SHALL EXCEPT FULL RESPONSIBILITY FOR SAME.DRAWINGS SHALL NOT BE BATHROOM RESTAURANT SCALED.ALL WORK SHALL BE CARRIED OUT IN ACCORDANCE WITH THE DRAWINGS AND SPECIFICATIONS,AND TO THE SATISFACTION OF THE OWNER AND THE ARCHITECT. EACH CONTRACTOR SHALL SUBMIT TO SOUSA DESIGN ARCHITECTS FOR APPROVAL:SHOP DRAWINGS,SAMPLES, CUTS OF ALL THE ITEMS OF Typical Interior Partition Bathroom Walls TO THER INCLUSION IN THE PRIOR 1 yP 2 (2 Hour Rating)UL design#U411 CONSTRUCTION.ALL ITEMS TO BE INCLUDED SHALL BE APPROVED FOR USE IN THE CITY OF HYANNIS AND SHALL HAVE AN ASTM AND UL NUMBER WHEN SUCH ITEMS REQUIRE THIS DESIGNATION. EACH CONTRACTOR SHALL CO-ORDINATE HIS WORK WITH ALL OTHER CONTRACTORS. THE QUALITY OF WORKMANSHIP AND MATERIALS USED SHALL COMPLY WITH ALL CITY OF HYANNIS AND STATE BUILDING CODES.DRAWINGS SUBJECT TO APPROVAL BY ALL GOVERNMENTAL AGENCIES HAVING JURISDICTION ALL NEW CONSTRUCTION TO COMPLY WITH APPLICABLE HANDICAPPED ACCESSIBILITY LAWS. SOUSA design A r e In i It e c It s D A CHij �V A G cr T� F Y u fig G 0 Job N Drawn by EAL ckd by EAL Date 02.16.07 Ravbio WALL TYPES 0 0 0 A-9.I These drawings and specifications are the property and copyright of SOUSA design Architects and shag net be used in whole or in part,or shall be assigned to a third party without the express written permission of SOUSA design Arehitec Contractor to verify ag information and dimensions in the field pdor[o start of mrutnlction and is to notify SOUSA design Ardtitects of any discrepancies i ,,,,� t "- r 9 _ � , - 1-� � � .� Y - � - - V . A i a � �l �- - - �,.. 4. �. h r ` ..5. .. F.. �. F.i � � - '_ . "s s - .. . � - .. °x- .. _ k s t 3 - x � a f .d�., x t�F. �i. 4 MBARGO , , EMBARGO - SOUSA design A � RESTAURANT r c h t e c t s RESTAURANT HYANNIS,MA ISSUED FOR CONSTRUCTION 453 MAIN STREET ALL DRAWINGS. DSHALLNOTBE PND ARCHITECTURAL DESIGNS ARE THE PROPERTY OF SOUSA DESIGN ARCHITECT HYANNIS, M A 02601 ARCHITECTITECONSENT FROM T E REPRODUCED OR USED ON THIS OR 02.16.07 ANY OTHER PROTECT WITHOUT WRITTEN CONSENT FROM THE THE CONTRACTOR SHALL CHECK AND PROJECT DIRECTORY GENERAL NOTES CODE SUMMARY LOCUST MAP VERIFYALLDIYWOR DIMENSIONS AND EXISTING CONDITIONS ON SITE PRIOR TO DISCREPANCIES V WORK.REPORT ALL DISCREPANCIES IN ARCHITECTS TO ' SOUSA DESIGN ARCHITECTS BEFORE 1. THE GENERAL CONTRACTOR SHALL NOTIFY THE ARCHITECTS OF ALL , OVVNER: DISCREPANCIES BETWEEN CONSTRUCTION DOCUMENTS AND EXISTING PROCEEDING WITH THE WORK AND CONDITIONS. BUILDING SUMMARY: SHALL ME PTFULLRESHALL NOT 11.DIMENSIONS ARE TO CENTER LINES,EMS TING BUILDING GRID LINES FOR SAME.DRAWINGS SMALL NOT BE SCALED.ALL WORK SMALL BE CARRIED David Noble OR TO FACE OF FINISHED SURFACE UNLESS OTHERWISE NOTED. OUT IN ACCORDANCE WITH H Tenant Space.4371 Sq.Ft. } _ U - DRAWINGS AND SPECIFICATIONS,AND 2. THE GENERAL CONTRACTOR SHALL COMPLY WITH ALL FEDERAL, �6� TO THE SATISFACTION OF THE OWNER 45J Main Street, STATE,AND LOCAL REGULATIONS THAT MAY APPLY TO THE r.K�`L - Hyannis,MA 02601 CONSTRUCTION OF THE PROJECT. 12.ALL GYPSUM WALL BOARD CONSTROCTION SHALL CONFORM TO Fully Sprinkled AND THE ARCHITECT. RECOMMENDATIONS,PRACTICES,STANDARDS AND INSTRUCTIONS EACH CONTRACT SHALL PUBLISHED BY U.S.GYPSUM COMPANY IN THE GYPSUM CONSTRUCTION USE CATAGORY: f]] - SOUSA DESIGN ARCHITECTS FORIT TO ARCHITECT: 3. ALL WORK OF THIS PROJECT SHALL COMPLY WITH ACCEPTED HANDBOOK. APPROVAL SHOP DRAWINGS.SAMPLES, BUILDING PRACTICES AND ALL CODES HAVING JURISDICTION OVER THIS 3ti.: CUTS OF ALL THE ITEMS OF WORK PRIOR PROJECT. Existing Use A-3 Restaurant TO THEIR INCLUSION IN THE SOUSA design 13.ALL FINISHED WORK SHALL BE FREE OF DEFECTS.THE OWNER ` CONSTRUCTION.ALL ITEMS TO BE 75 Newbury Street, RESERVES THE RIGHT TO REJECT ANY MATERIALS AND WORKMANSHIP eat-�Slatl: INCLUDED SHALL BE APPROVED FOR Boston,MA 02116 4. REFER TO LIMITS OF WORK DRAWINGS FOR OVERALL DESCRIPTION OF WHICH ARE NOT CONSIDERED TO BE AT THE HIGHEST STANDARDS OF BUILDING CODE: r+„�wl a USE IN THE CITY OF HYANNIS AND SHALL THE VARIOUS TRADES INVOLVED. i Y tl= �=n _,+ SUCE AN ASTM AND to NUMBER WHEN Attn-Stephen Sousa WORK AREAS. Work l0 be completed In accordance l0: SUCH ITEMS REQUIRE THIS DESIGNATION P °� EACH CONTRACTOR SHALL CO-ORDINATE HIS WORK WITH ALL S. THE GENERAL CONTRACTOR SHALL LEAVE THE PROJECT SITE AND /4.NO CHANGES OR SUBSTITUTIONS ARE ALLOWED UNLESS APPROVED ALL SURROUNDING AREAS IN FINAL CLEAR CONDITION INCLUDING THE BY THE ARCHITECT. •MASS Stale Building Code(Sixth Edition) j 21 n„V L' OTHER CONTRACTORS REMOVAL OF ALL DEBRIS RESULTING FROM CONSTRUCTION. •Americans Wllh Disabilities Act Handbook 4 .. THE QUALITY'OF WORKMANSHIP AND �Z9) MAT ER IALS USED SHAL L C OMPLY WITH 15.ALL DATA OUTLETS MUST BE ON A DEDICATED,ISOLATED CIRCUIT. CONSTRUCTION TYPE: - Htar�l,s ALL CITY OF HYANNIS AND STATE BUILDING CODES DRAWINGS SUBJECT 6. THE CONTRACTOR SHALL AT ALL TIMES DURING THE PROGRESS OF . THE WORK REMOVE ALL CONSTRUCTION DEBRIS AND MAINTAIN A DUST TO APPROVAL BY ALL GOVERNMENTAL FREE ENVIRONMENT FOR ALL ADJACENT AREAS. 16.ANY MODIFICATION OF THESE CONSTRUCTION DOCUMENTS MUST BE Type.513 AGENCIES HAVING JURISDICTION ALL APPROVED BY SOUSA DESIGN IN WRITING. NEW CONSTRUCTION TO COMPLY WITH APPLICABLE HANDICAPPED 17.MECHANICAL,ELECTRICAL AND FIRE PROTECTION ARE DESIGN BUILD. EXTERIOR WALLS 0 HOUR •� ACCESSIBILITY LAMS. 7. THE CONTRACTOR SHALL COORDINATE THE WORK OF ALL TRADES , AND VERIFY THAT ALL CUTTING AND PATCHING REQUIRED FOR THE THE CONTRACTOR TO SUBMIT STAMPED SHOP DRAWINGS TO THE ' INSTALLATION OF ALL MATERIALS BY ALL TRADES IS PROPERLY ARCHITECT FOR APPROVAL. FIRE WALLS 8 PARTY WALLS 2 HOUR EXECUTED. 'Sslyt "Ill., tyarIma 18.THE FOLLOWING AREAS ARE TO BE SEALED:EXTERIOR JOINTS TENANT SEPARATION 0 HOUR mgp�I A - o ,+' •, 8. THE CONTRACTOR SHALL UTILIZE THE AREAS WITHIN THE SCOPE OF AROUND WINDOW AND DOOR FRAMES.BETWEEN WALL SOLE PLATE AND WORK FOR STORAGE OF MATERIALS AND TOOLS. FINISHED FLOOR.ALL OPENINGS FOR PLUMBING,ELECTRICAL AND INTERIOR LOAD BEARING O HOUR MECHANICAL. WALLS 8 COLUMNS 9. ALL WRITTEN DIMENSIONS SHALL HAVE PRECEDENCE OVER ALL OTHERS.DO NOT SCALE DRAWINGS.IF THERE IS A QUESTION OR 19.REWORK EXISTING SPRINKLER HEADS AS REWIRED. ROOF CONSTRUCTION O HOUR CONFLICT IN DIMENSIONS,NOTIFY THE ARCHITECT FOR CLARIFICATION. a1 20.CONTRACTOR TO SECURE ALL PERMITS,SCHEDULE REQUIRED FLOOR CONSTRUCTION 0 HOUR 10.VERIFY FIELD CONDITIONS PRIOR TO COMMENCEMENT OF EACH INSPECTIONS,OBTAIN FINAL CERTIFICATE OF OCCUPANCY. PORTION OF THE WORK.THE CONTRACT DRAWINGS ARE COMPLIMENTARY AND WHAT IS REQUIRED BY ONE SHALL BE BINDING AS 21. CONTRACTOR TO VERIFY THAT A 2 HOUR RATING EXISTING BETWEEN t IF REWIRED BY ALL.THE CONTRACTOR SHALL COORDINATE ALL THE RESTAURANT AND THE DWELLING UNITS. PORTIONS OF THE WORK. DOCUMENT LIST GRAPHIC & MATERIAL SYMBOLS ABBREVIATIONS souses design A r c In r It e c t s AT GC GENERAL CONTRACTOR P LAM PLASTIC LAMINATE W1 WITH • » ,r T •BLOCKING AFF ABOVE FINISH FLOOR GL GLASS OR GLAZING PLYWD PLYWOOD WC WATER CLOSET ELEVATION REFERENCE AT-TEN ATTENUATING GWB GYPSUM WALL BOARD PT PRESSURE TREATED WD WOOD A-0 COVER SHEET A 2.1 PR PAIR AE-1.1 EGRESS PLAN BLDG BUILDING HC HOLLOW CORE PT PAINTED X-REF CROSS REFERENCE BUILDING CROSS SECTION 3 CONCRETE IIDWR HARDWARE , NA. A-3 1 EX-1.1 EXISTING/DEMO FIRST FLOOR PLAN CH CEILING HEIGHT IIM HOLLOW METAL QT QUARRY TILE EX-2.1 EXISTING/DEMO--EXTERIOR ELEVATIONS CL CENTER LINE HOR HORIZONTAL EX-3.1 EXISTING/DEMO-INTERIOR ELEVATIONS EARTH CLR CLEAR FIT HEIGHT R RISER oy ealo O DOOR NUMBER ME COL COLUMN HVAC HEATING,VENT,A/C RAD RADIUS A-1.1 FLOOR PLAN CONC CONCRETE HWH HOT WATER HEATER RED REQUIRED s�� A-1.2 FURNITURE PLAN �y� A-1.3 REFLECTED CEILING PLAN rz z z s� CONT CONTINUOUS REF REFER ENCE 102 GATT INSULATION REV REVISION(S) A-1.4 BATHROOM PLANS ROOM NUMBER CPT CARPET INSUL INSULATION CT CERAMIC TILE TNT INTERIOR RIFT RIGHT HAND(ED) RO ROUGH OPENING A-2.1 EXTERIOR ELEVATIONS J°I GRAVEL U - O °'Oo DIM DIMENSION L LENGTH R7 ROOF TOP UNIT � WINDOW NUMBER A-3.1 INTERIOR ELEVATIONS DWG(S) DRAWING(S) IAV LAVATORY Itr>..oe hY EAL Ores by SAS A-3.2 INTERIOR ELEVATIONS LH LEFT HANDED) SA SOUND ATTENTION BATTS - SD SMOKE DETECTORS EA EACH Daf, 02.18.07 AAA DETAILS-BAR � ELEVATION DESIGNATION ® WIND EIFS EXT INSUL FINISH SYSTEM MAX MAXIMUM SIM SIMILAR A-4 2 DETAILS-BAR ELEC ELECTRICAL MECH MECHANICAL SPEC SPECIFICATION A-0.3 DETAILS MFR MANUFACTURER SQ SQUARE ELLV ELEVATION Rovisiem . DRYWALL EQ EQUAL MD MEDIUM DENSITY S FT SQUARE FEET A-5 1 DOOR SCHEDULE SECTION REFERENCE TRI - A-3 3 EWC ELECTRICAL WATER COOLER MIN MINIMUM SS STAINLESS STEEL A-6 1 FURNITURE SPECIFICATIONS EXT EXTERIOR MO MASONARY OPENING STN STEEL N MTL METAL A-7.1 LIGHTING SPECIFICATIONS NEW DOOR TO RE INSTALLED TILE PC FIRE CODE/FIRE CORE SV SFffET VINYL - FO FLOOR DRAIN NIC NOT IN CONTRACT _ A-8.1 PLUMBING SPECIFICATIONS FEC FIRE EXTINGUISHER CABINET NL NIGHT LIGHT T TREAD STEEL NOM NOMINAL THK THICKNESS EXISTING DOOR TO REMAIN FF FINISHED FLOOR A-6.1 WALL TYPE SCHEDULE FEE FINISHED FLOOR ELEVATION NITS NOT TO SCALE TP TOILET PAPER DISPENSER TYP TYPICAL FIN FINISH K-1.1 BAR EQUIPMENT PLAN FFL FLUORESCENT LIGHTING OC ON CENTER PARTITION TYPE FOP FACE OF FINISH OD OUTSIDE DIAMETER UNO UNLESS NOTED OTHERWISE FOG FACE OF CONCRETE OH OPPOSITE HANDED COVER SHEET J� EXISTING CONSTRUCTION FOS FACE OF STUD VCT VINYL COMPOSITION TILE VIF VERIFY IN FIELD FRT FIRE RETARDANT TREATED VTR VENT THROUGH ROOF NEW CONSTRUCTION A-O *r..,�e nr�W.,,.�and crorifirarinns am the non-and convrioht of SW SA desilal Architects and Shoe not be used in whole or in part,or shall he assigned to a third party without the express written permission of SOUSA design Architects. Contractor to verify all informatim and dimensions in the field prior to start of construction and is to notify SOUSA design Architects of any d¢crepancies i EMBARGO 453 MAIN ST. HYANNIS, MA 02601 I EQUIPMENT SCHEDULE ALL DRAWINGS, SPECIFICATIONS AND I ARCHITECTURAL DESIGNS ARE THE PROPERTY OF SOUSA DESIGN ARCHITECTS AND SHALL NOT BE REPRODUCED OR USED ON THIS OR Item ANY OTHER PROJECT WITHOUT No Qty Equipment Category Manufacturer & Model Number REMARKS WRITTEN CONSENT FROM THE ARCHITECT. j I 1 60"3-BAY SINK THE CONTRACTOR SHALL CHECK AND 2 36"COCKTAIL UNIT VERIFY ALL DIMENSIONS AND EXISTING 3 50"BACK BAR COOLER CONDITIONS ON SITE PRIOR TO BEGINNING ANY WORK. REPORT ALL 4 65"BACK BAR COOLER DISCREPANCIES IN WRITING TO 5 60"TRUE BACK BAR REFRIGERATOR TRUE SOUSA DESIGN ARCHITECTS BEFORE s 24"WELL GLAS TENDER PROCEEDING WITH THE WORK SHALL ACCEPT FULL RESPONSIBILITY ND 7 TRASH 8 48"COCKTAIL STATION W1 DRAIN BOARD GLAS TENDER FOR SAME. DRAWINGS SHALL NOT BE SCALED. ALL WORK SHALL BE CARRIED g GLASS WASHER OUT IN ACCORDANCE WITH THE 10 24"HAND SINK DRAWINGS AND SPECIFICATIONS,AND TO THE SATISFACTION OF THE OWNER 11 60"SPEED BAR GLAS TENDER AND THE ARCHITECT. 12 48"PASS-THRU COOLER GLAS TENDER EACH CONTRACTOR SHALL SUBMIT TO 13 CUSTOM SPEED RACK SOUSA DESIGN ARCHITECTS FOR APPROVAL: SHOP DRAWINGS, SAMPLES, CUTS OF ALL THE ITEMS OF WORK PRIOR TO THEIR INCLUSION IN THE CONSTRUCTION. ALL ITEMS TO BE INCLUDED SHALL BE APPROVED FOR USE IN THE CITY OF HYANNIS AND SHALL HAVE AN ASTM AND UL NUMBER WHEN SUCH ITEMS REQUIRE THIS DESIGNATION. *OWNER TO VERIFY ALL EQUIPMENT, EQUIPMENT SIZES AND EQUIPMENT LOCATIONS EACH CONTRACTOR SHALL j CO-ORDINATE HIS WORK WITH ALL *OWNER TO PROVIDE CONTRACTOR WITH EQUIPMENT SPECIFICATIONS OTHER CONTRACTORS. THE QUALITY OF WORKMANSHIP AND MATERIALS USED SHALL COMPLY WITH ALL CITY OF HYANNIS AND STATE BUILDING CODES. DRAWINGS SUBJECT TO APPROVAL BY ALL GOVERNMENTAL AGENCIES HAVING JURISDICTION ALL NEW CONSTRUCTION TO COMPLY WITH APPLICABLE HANDICAPPED ACCESSIBILITY LAWS. j 32'-0" i y 13 o __ 60 3-BAY SINK__ _________36_COCKTAIL ______ _____ 50 _BACK BAR COOLER_ ____48_COCKTAIL STATION __24_WASHER 24 HAND SINK - --- --------- ------ ----------------i Al Ik 1 - --- ❑ ❑ ' D SOUSA design 3- TRASH O A r c h it e c t s _ Li •-• ••• / 75 Newbury Street C 24" FLIP TOP Boston,Ms.02116 C --- - o o - ` -_ •' :,' V ri / , 617.23s.4142 N .- "1 1 � / 1 1 r- " ,- „1 1 I ` i I - 1 1 ,- " 617.236.4626 i 86 „ „ 35 86 „ � 11 37 ' j � ❑ 11 11 11 11 2 ` ' 36"COCKTAIL1 12 12 11 R 6'-41' SHELVES 48" PASS-THRU 48" PASS-THRU N COOLER O SHELVES COOLER o N FD Fp FDO i ❑ � I 1 I I I I 11 60"SPEED 1-1 10101 ❑ jj 11 , 11 II , II '.l •: • O I 1 ;, I I I I ;. 11 BAR • •• " " 11 `` " 36" COCKTAIL CU O N 60"3-BAY SINK 3$"COCKTAIL 11 65" BACK BAR COOLER 160" FRIDGE 124"WELL ..- ----_ - -��` 11 11 " - JLJ 'Z Job# ch o o - E K _ .-.-_ ❑ ❑❑ • rn r 1 Drawn by EAL Ckd by , 1 1 1 H -- I A 1 ; ----- -••--•- lip ❑ I � Date 02.16.07 ---- ------- ' - __ —o - --- - - ----------------- ----- ------ ---------- (V _ O Revisions I 'i 13 — 7 1 2 7 4 5 6 7 �I I Bar Equipment Plan SCale: 1/2" = 1'-0" BAR EQUIPMENT I I - K=1 ■ I I These drawings and specifications are the property and copyright of SOUSA design Architects Inc. and shall not be used in whole or in part, or shall be assigned to a third party without the express written permission of SOUSA design Architects Inc. (Contractor to verify all information and dimensions in the field prior to start of construction and is to notify SOUSA design Architects Inc. of any discrepancies i i .i - , r ... .a ... r., � d`.Ri•Ei:��•�.- . 3i6%6.?II�.''.iR1x:�-�~ __'ri•iC 1 _R'Jlf�" S< � .3.+4. _ - _ ...._ ..__. A. +tit.. ,..::.,. .Y•L�"r _ _ sv, ----------- -- � ' � ' I Q r Item Number --�. tom �` z• ; � J - ' Hole -riinese Bane . _ _ -!-.______._._ --- -�_. _ _.^_i._ _ --._. __. _ -• ? �� 7 I ? • 3- 14" Fryers . e 4 . Pork O v Hood and Fans . Slop Sink . � r �• �; ' i � ? I � � � � �`4� � � 7 • Work Ta.,^1 e - ;yt g . Cooler . Freezer f - 10 . _ :ji " was ink Area Work Ta !)I e . Salad fnit . art; i y 1 13 :team Table . �{ I� 14. Work able . --- - = - «.� _ ; = 1,5 a Pss , �# { � i -6. .'erving mhru w/Shelf. �-=T 17 . 9- 48" Single Booths - l;i . 17- 48" Double Booths . 1 i r 19 • 22- 30" x Tables . IF I -;.. ,w .,� �` ;,-.. :-::-a: ^-. -s--•-- -...--_....._.___ _ .., ..w ,-.,.,-..„--,, _ •..,:,.. j -i.. ^...._. ,-� i 21 . 6- 2 4�Chairs . x 30" Tables .. . ee• i S tt ?.2 4- 36" xe36" Tables . 2�. �2- tocl e . • f fir ' � 25. Bar & Back Bar . dF /!� •.,.. ' - — 17 i x JF Wf Af SCALE < - ` APPROVED BY DRAWN BY ✓� DATE � �2 /�` �• -. -- DRAWING NUMBER •'HARRETTE PRO-FORM Y]OPF PRINTEO ON 970H CNA-= eE.Lc %t I 1 , , i' SEAPORT VILLAGE ASSOCIATES I?iF SUNR(X)M PEOPLI_ 127 AIRP(,AT ROAD MYr1NN)'), N"$&5 CHUSETFS (Y2601 617-778-4t-.Ck1 i _ Item Numrer ` Item Broiler . a , 1 2 . ?- 14" Fryers . I I I 3 • Hole Chinese Range . 4 .___a __..--.-_... ._._�. _.__ _..__-_• _-___1._.__- _.-_._..._ _ .. ..- --_ _ - _L_ . ___ __. . _ _ _ lo: ink - -- _ 5 • Fork oven . I� 4 Burner Stove . ! — ; _ ^l 7 • HoocMa.'nfi'Fans . • Rice Cooker . ? C o mr. Sink . [_•__ �.r ._ _ 1 n. • ,� ' -- � � � �_ _ a. - 11 Work Tar 1 e Work Table . :team Table Salad Unit . =__ -- • 14• Work Table . _ • ' 10 ' -0" x v ' -0" Cooler . _= - -i ! l �— _— 1F • f3' -0" x � ' -0 " Freezei . ' �- — -- - -I ---, ;� �' 'rl 1� • ? Comr . '-:inK Mork Ta hl e . ,R�a /•/,s r�'_��,// �L�: `,>:.,,-a��`��,�llI'` i��—' ('—'._,y._.__-_—��JI i (L-?�.�y-_•,, I%, --_—,--i I iI��I __-_I— - —_----------_-t�_=--i—___��,_�__ --_�---— ------_—---�.�--I ------� --TTII I`-- � - � , �/ I•Cr.. ti1{i J�{1 ;+1 e 9 r v Cui hr•".w a••i _r?Ds u n t e r .�' ?0 . V- 4FaSiru1e Bo o Ap t h . Douhle Pooth . 22 . r x Tables . 24. ?5 • ?n -0 Settee .?b . x 30" Tables .27 . /y- 124 29 . Bar- I03 22 - Stools . Bar ,ink C1 32 Cocktail lnit_j 33• Bottle Cooler . — 34. Glasswasher . E 35 Waste De oslt Waste Deposit .� 37 . Dis- 1a,v Case . Ll - �"' 3r� rFA v�ivs to i L r t 4 14 MIMI ---- I i 9 I. ! .. , � k .—._.--..._.__-.r _,..»__...._ _ .., .:.r...-r _ •..r ' r.7.••e•_..r,yea:- __ ""r.:.S'•_"tt' _ ff ,i..,.a•.,._ •.+N..- ,.+.., •rca v' r- r'wM-+r-a+r..-, awn.+w..+--.- +..ti-vr•---..•w. wv.nc. _ ..__ 1r...... - ='Zr`- M"x�^ _ ......�,.. .. .. .. .. _ _. .. ---- .w.«.e �:.+ �' ..a. ,rw _........�...-,,'�....��..+-+• - _ - -:.-asTs7ls.?aCa7�C[tssars�tns0."z'C' c:: .• ...r-:ro.,:.L:..._ Y__... ....... .....�:Oi�+_ .0 3 Yam«^r..:�• 11:-, 4�MtRws61146i�.ib�if : •�r.':7�f11itl�L:»Y..::i�6:.7: .:+• :.LG::''.'..r.-,..... _.-..-.7'_ _'..._ -.._._.- ... . ._ ._..- -._.. -.. .-._........r.. - +-_.__..._ ......-._._.._.__..--- ---•— -___ ._ ---- .Jl::'M'tT ."7CT'72T_.!r ..._ Y'r++l: '0.- R � Y: SCALE APPROVED BY DRAWN BY DATE - DRAWING NUMBER "' -MARRETTE PRc-FORM•20PI PR�N TED ON 920N CNA RPR�NT VELLUM i N t l I i --FT j � 1 j i I ' 114 u �cA i .mr�.___._._._._..- _.._—_._.___ _-"_' •_.._. a:�..:p� ...,, i <.t �rf � ".r'�. .',c '� f����''�'{ F`'M .C-�' +! , , "t �sry�s�'dw•, � T. iA { � � ♦ 1l � a f'" "�,r .y, � t �'•f � d �., � �i g�n t� a' *���.• dl k ��.:>r �l' k Y SEAPORT ViLLACE ASSOCIATES THE SUNROOm PEOPLE 127 AIRPORT ROAD, FIYANMS, MA5SACF IUSE i`I S 02fi01 61 I-7?13- tx'