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Home My WebLink AboutMC DONALDS - FOOD Mc DONALDS cJ�u"07� 181(175)North St.,Hy _ L Town of Barnstable BOARD OF HEALTH John T.Norman Board of Health Donald A.Gaudagnoli,M.D. BxRNSTAME, : F.P.(Thomas)Lee,. MAM Daniel Luczkow,M.D. Alt. 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, 3056, 146, 189 and 189A; Chapter 111,Sections 5 and 127A, a permit is hereby granted to: Permit No: 430 Issue Date: 01/01/2022 DBA: MCDONALD'S #15140 OWNER: MCBEE ENTERPRISES, LLC Location of Establishment: 181 (175) NORTH STREET HYANNIS„ MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 45 OutdoorSeating: 0 Total Seating: 45 FEES FOOD SERVICE ESTABLISHMENT: $250.00 YEAR. 2022 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2022 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE- FOOD: MOBILE- ICE CREAM: G�n FROZEN DESSERT: $30.00 Thomas A. McKean, IRS, CHO, Health Agent FOR ESTABLISHMENTS WITH SEATING: I PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE I Restrictions: Approved-Time as a control. Must discard product after 4 hours. Initials: For Office UseMn ,� �WETp� Qn Town of Barnstable rDate PaidAmt I'd$ lAENSTABM : Inspectional Services Public Health Division Check# I� Thomas McKean,Director 200 Main Street,Hyannis,MA 02601 Office: 508-862-4644 Fax: 508-790-6304 APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE NEW OWNERSHIP RENEWAL NAME OF FOOD ESTABLISHMENT: ADDRESS OF FOOD ESTABLISHMEN . j 75 /TDC E�rel MAILING ADDRESS(IF DIFFERENT FROM ABOVE): -!5D DLLwr SJ.,`>(.p UwA demioyl yNk 40--o'90� E-MAIL ADDRESS: t_l�°q,Y)D�,Malmo YYIL.Ipp�Cy►_L Cl-00 Y TELEPHONE NUMBER OF FOOD ESTABLISHMENT: ( 0 — V�-1J .� v TOTAL NUMBER OF BATHROOMS: _ 0 WELL WATER: YES NO ✓ ... (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: V11" SEASONAL: DATES OF OPERATION: / / TO NUMBER OF SEATS: INSIDE: OUTSIDE: TOTAL: SEATING: MUST OBTAIN A COMMON VICTUALLER'S LICENSE FROM LICENSING DIV. ***OUTSIDE DINING REMINDER*** OUTSIDE DINING,MUST BE APPROVED BY THE HEALTH DIV.AND LICENSING,AND MEET OUTSIDE DINING REQUIREMENTS. IS WAIT STAFF PROVIDED FOR OUTSIDE DINING? N IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S)? �40 TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW) \,/FOOD SERVICE ✓RETAIL FOOD-ONLY required for TCS foods(foods requiring refrigeration/freezer) BED&BREAKFAST CONTINENTAL BREAKFAST COTTAGE FOOD INDUSTRY(formerly residential kitchen) MOBILE FOOD FROZEN DAIRY DESSERT MACHINES ... (MONTHLY LAB ANALYSIS REQUIRED) CATERING ... (CATERING NOTICE REQUIRED BEFORE EVENT(SEE PAGE#2) *** SEASONAL,MOBILE & NEW FOOD ONLY*** REQUIRED TO CALL HEALTH DIV.FOR INSPECTION PRIOR TO PERMIT BEING ISSUED PLEASE CALL 508-862-4644 Q:\Application FormsTOODAPP 2020.doc r • OWNER INFORMATION: FULL NAME OF APPLICANT e6ee, �rYJI^GsPs LLB.. SOLE OWNER: YES/NO D.O.B OWNER PHONE# ADDRESS__ ©LLt�4r .4 .. SIY�&)-�18 CORPORATE OWNER: 1'Ylatt< I�c4...,C,'ee_ CORPORATE ADDRESS: S"D G1L LV�G1f" S�.,Sly - 0, 4pn. YYI D .35Z, PERSON IN CHARGE OF DAILY OPERATIONS: /—/d lit 7L--i Q� 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. dcoc rt�sc;� c.. 1 a y �� 1. cdc cry 5 2. )1n6. J.ti L&YA-d0 19-1i 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.townotbarnstable.us/bealtbdivision/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.3 1"each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC 1 st. Q:\Application FormsTOODAPP REV3-2019.doc I Town of Barnstable BOARD OF HEALTH John T.Norman Board of Health Donald A.Gaudagnoli,M.D. VARNSTAB L '' Paul J.Canniff,D.M.D. MAC F.P. Thomas Lee Alternate 200 Main Street, Hyannis, MA 02601 Phone: (508) 862-4644 Fax: (508)790-6304 www.townofbarnstable.us Permit to Operate a Food Establishment In accordance with regulations promulgated under authority of 105 CMR 590.000 M.G.L. Chapter 94 Sections 305A, 305B, 146, 189 and 189A; Chapter 111, Sections 5 and 127A, a permit is hereby granted to: Permit No: 430 Issue Date: 01/01/2021 DBA: MCDONALD'S OWNER: MCBEE ENTERPRISES, LLC Location of Establishment: 181 (175) NORTH STREET HYANNIS„ MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 45 OutdoorSeating: 0 Total Seating: 45 FEES FOOD SERVICE ESTABLISHMENT: $250.00 YEAR. 2021 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2021 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: MOBILE-ICE CREAM: FROZEN DESSERT: $30.00 Thomas A. McKean, RS, CHO, Health Agent FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: Approved-Time as a control. Must discard product after 4 hours. J �t • Initials: Town of Barnstable Date Paid �1 0 $� � BARNSfABLE, : Inspectional Services C� v� ,0� Check# JJ �� prFo �a 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 NEW OWNERSHIP RENEWAL NAME OF FOOD ESTABLISHMENT: ADDRESS OF FOOD ESTABLISHMENT: w oci]2� MAILING ADDRESS(IF DIFFERENT FROM ABOVE): 5) ()j_j r ,J td -&de t_ fi& 03`� E-MAIL ADDRESS: el-leAffihW,. nLl MCfl AA r/TA TELEPHONE NUMBER OF FOOD ESTABLISHMENT: C l)22—t Qrl3 TOTAL NUMBER OF BATHROOMS: WELL WATER:YES NO ✓.••(ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: 1/ SEASONAL: DATES OF OPERATION:_/_/_ TO NUMBER OF SEATS: INSIDE: OUTSIDE: TOTAL: SEATING: MUST OBTAIN A COMMON VICTUALLER'S LICENSE FROM LICENSING DIV. ***OUTSIDE DINING REMINDER*** OUTSIDE DINING MUST BE APPROVED BY THE HEALTH DIV.AND LICENSING,AND MEET OUTSIDE DINING REQUIREMENTS. IS WAIT STAFF PROVIDED FOR OUTSIDE DINING?tea IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S)? Nd TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW) F�OD SERVICE VRETAIL FOOD-ONLY required for TCS foods(foods requiring refrigeration/freezer) BED& BREAKFAST CONTINENTAL BREAKFAST COTTAGE FOOD INDUSTRY(formerly residential kitchen) >OBILE FOOD FROZEN DAIRY DESSERT MACHINES ...(MONTHLY LAB ANALYSIS REQUIRED) CATERING ...(CATERING NOTICE REQUIRED BEFORE EVENT(SEE PAGE#2) *** SEASONAL,MOBILE & NEW FOOD ONLY*** REQUIRED TO CALL HEALTH DIV.FOR INSPECTION PRIOR TO PERMIT BEING ISSUED PLEASE CALL 508-862-4644 QAApplication FormsTOODAPP 2020.doc r� OWNER INFORMATION: FULL NAME OF APPLICANT SOLE OWNE YE /NO D.O.B OWNER PHONE# R- oZ-�6 -6;1W ` ADDRESS Zj `m i ske 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 I Certified Food Protection Manager PER SHIFT. **ATTACH COPIES OF CERTIFICATES** The Health Div. will NOT use past years' records. You must provide new copies and.POST THE CERTIFICATES at your food establishment. Certified Food Managers Expiration Date Allergen Awareness Expiration Date '-Tle�)Cldd 0 - R�*bpa- ;6) n I 2• m��, 0 2� 11 a/9, 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 htti)://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.3 V each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATIONS)AND REQUIRED FEES BY DEC 1st. QA\App1ication.Fonvs\F00DAPP REV3-2019.doc k Town of Barnstable BOARD OF HEALTH John T,Norman Board of Health Donald A.Gaudagnoli,M.D. HAPNSTAOM Paul J.Canniff,D.M.D. a . ' 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, 30513, 146, 189 and 189A; Chapter 111,Sections 5 and 127A, a permit is hereby,granted to: Permit No: 430 Issue Date: 12/10/2019 DBA: MCDONALD'S OWNER: MCBEE ENTERPRISES, LLC Location of Establishment: 181 175 NORTH STREET HYANNIS, MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: Indoor5eating: 45 OutdoorSeating: 0 Total Seating: 45 FEES FOOD SERVICE ESTABLISHMENT: $250.00 YEAR. 2020 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2020 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: MOBILE-ICE CREAM: GQn FROZEN DESSERT: $30.00 Thomas A. McKean, RS, CHO, Health Agent TOBACCO SALES: FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: Approved-Time as a control. Must discard product after 4 hours. AID c:• For Office Initials: U `"E'er Town of Barnstable d Q` Date Paid 41 � Amt Pd$ BARWSrAHLB,MASS. I-R : Inspectional Services 4 Public Health Division check#1 c �a Thomas McKean, Director 200 Main Street,Hyannis,MA 02601 (J �. Office: 508-862-4644 Fax: 508-790-6304 r5: APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT x3't DATE II I NEW OWNERSHIP RENEWAL NAME OF FOOD ESTABLISHMENT: C-Dom al A 19 ADDRESS OF FOOD ESTABLISHMENT: 1'7 5 14!X` �-k MAILING ADDRESS(IF DIFFERENT FROM ABOVE): M_4G&Y—L 1;k 119 44 N &OA d 3 E-MAIL ADDRESS:'P_ i3'Yt 160 McL—ee load— &,ryO TELEPHONE NUMBER OF FOOD ESTABLISHMENT: q 73/ TOTAL NUMBER OF BATHROOMS: WELL WATER: YES NO V�_ (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: ;��SEASONAL: DATES OF OPERATION:_/ /_ TO NUMBER OF SEATS: INSIDE: OUTSIDE: TOTAL: SEATING: MUST OBTAIN A COMMON VICTUALLER'S LICENSE FROM LICENSING DIV. • ***OUTSIDE DINING REMINDER*** OUTSIDE DINING MUST BE APPROVED BY THE HEALTH DIV.AND LICENSING AND MEET OUTSIDE DINING REQUIREMENTS. IS WAIT STAFF PROVIDED FOR OUTSIDE DINING? IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S)? TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY,BELOW) FOOD SERVICE RETAIL FOOD-ONLY required for TCS foods(foods requiring refrigeration/freezer) BED&BREAKFAST CONTINENTAL BREAKFAST COTTAGE FOOD INDUSTRY(formerly residential kitchen) MOBILE FOOD FROZEN DAIRY DESSERT MACHINES ... (MONTHLY LAB ANALYSIS REQUIRED) _. CATERING ..:(CATERING NOTICE REQUIRED BEFORE EVENT(SEE PAGE#2) *** SEASONAL,MOBILE &NEW FOOD ONLY*** REQUIRED TO CALL HEALTH DIV FOR INSPECTION PRIOR TO PERMIT BEING ISSUED PLEASE CALL 508-862-4644 QAApplication FormsTOODAPP 2020.doc i ,,. 7 Y OWNER INFORMATION: FULL NAME OF APPLICANT / f See 9/yjJ[WP'�'S L� SOLE OWNER: E /NO D.O.B OWNER�PH��ON�E# ADDRESS `SD ©L�Ve lr S}��1A�-�A�_� A?' On 4,13 Sly CORPORATE OWNER: CORPORATE ADDRESS: PERSON IN CHARGE OF DAILY OPERATIONS: r j n/g List (2) Certified Food Protection Managers AND at least (1)Allergen Awareness Certified Staff All FOOD ESTABLISHMENTS must have 1 Certified Food Protection Manager PER SHIFT. **ATTACH COPIES OF CERTIFICATES** The Health Div. will NOT use past years' records. You must provide new copies and POST THE CERTIFICATES at your food establishment. Certified Food Managers Expiration Date Allergen Awareness Expiration Date 1. K�r1 Y1Gi �l �,?iI Y2 1l/ �� l� 1. )WA r I n4 T'�1')'1 J/IYZ �� 1 7 2. ReOA�k &Y La 7,9— la- ice/ - I 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 novice 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 1st to Dec.3 1"each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC 1st. Q:Wpplication FormsTOODAPP REV3-2019.doc Town of Barnstable BOARD OF HEALTH Paul J Canniff,D.M.D. Board of Health Donald A.Gaudagnoli,M.D. MRNSTABLE John T. Norman 200 Main Street Hyannis MA 02601 F.P. Thomas Lee Alternate � ►6�51. � � 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: 430 Issue Date: 12/20/18 DBA: MCDONALD'S OWNER: MCBEE ENTERPRISES, LLC Location of Establishment: 181 (175) NORTH STREET HYANNIS MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 45 OutdoorSeating: 0 Total Seating: 45 FEES FOOD SERVICE ESTABLISHMENT: $250.00 YEAR: 2019 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2019 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: - — - - - - -- MOBILE-FOOD: MOBILE-ICE CREAM: CA FROZEN DESSERT: $30.00 Thomas A. McKean, RS, CHO, Health Agent TOBACCO SALES: FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: Approved-Time as a control. i l - - - ------- --- ----- . . . ..... oFt►+e ray For Office Use I itials: Town of Barnstable Date Paid )g (8 Amt Pd$ W ' MAS& Inspectional Services �A 1639 ,0� Check# k�dd�-� 'p` rEo,�•a 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 NEW OWNERSHIP RENEWAL V NAME OF FOOD ESTABLISHMENT: me_nza)j L ADDRESS OF FOOD ESTABLISHMENT: 1 7 S D'r yk 4�. MAILING ADDRESS(IF DIFFERENT FROM ABOVE): �/� L LI/`��' r �. �0�367e E-MAIL ADDRESS: . i'11Z8AZ ) AJ) TELEPHONE NUMBER OF FOOD ESTABLISHMENT: ` '�— - TOTAL NUMBER OF BATHROOMS:_ WELL WATER: YES NO_JZ".. (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: V SEASONAL: DATES OF OPERATION: / / TO NUMBER OF SEATS: INSIDE: _,fa OUTSIDE: k7-'• TOTAL: 6 SEATING: MUST OBTAIN A COMMON VICTUALLER'S LICENSE FROM LICENSING DIY. ***OUTSIDE DINING REMINDER*** OUTSIDE DINING,MUST BE APPROVED BY THE HEALTH DIV.AND LICENSING,AND MEET OUTSIDE DINING REQUIREMENTS. IS WAIT STAFF PROVIDED FOR OUTSIDE DINING? IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S)? TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW) FOOD SERVICE RETAIL FOOD-ONLY required for TCS foods(foods requiring refrigeration/freezer) BED&BREAKFAST CONTINENTAL BREAKFAST COTTAGE FOOD INDUSTRY(formerly residential kitchen) zMOBILE FOOD V FROZEN DAIRY DESSERT MACHINES ... (MONTHLY LAB ANALYSIS REQUIRED) CATERING ... (CATERING NOTICE REQUIRED BEFORE EVENT(SEE PAGE#2) TOBACCO SALES ... (ANNUAL TOBACCO SALES APPLICATION REQUIRED) *** SEASONAL,MOBILE & NEW FOOD ONLY*** REQUIRED TO CALL HEALTH DIV.FOR INSPECTION PRIOR TO PERMIT BEING ISSUED Q:\Application FormsTOODAPPREV2018.doc PLEASE CALL 508-862-4644 OWNER INFORMATION: FULL NAME OF APPLICANT SOLE OWNER:aYESNO D.O.B OWNER PHONE# ADDRESS_ 4 - Gl�� 1 •l" _(��3�0 CORPORATE OWNER: FEDERAL ID NO. : 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 Aller en Awareness Expiration Date 2. �'; SIGNATURE OF APPLICANT DATE ***FOOD POLICY INFORMATION*** SEASONAL FOOD SERVICE: All seasonal food establishments,including mobile trucks must be inspected by the Health Div. prior to opening!! Please call Health Div. at 508-862-4644 to schedule your inspection. Please call at least(7)days in advance. FROZEN DAIRY DESSERTS: Frozen desserts must be tested by a State Certified lab prior to opening and monthly thereafter, with sample results submitted to the Health Div. Failure to do so will result in the suspension or revocation of your Frozen Dessert Permit until the above terms are met. CATERING POLICY: Anyone who caters within the Town of Barnstable must notify theTown by fax or mail prior to catering event. You must complete a catering notice found at htti)://www.townofbarnstable.us/bealthdivision/applications.asp. OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. TOBACCO ESTABLISHMENTS: All tobacco establishments must complete an Application for Tobacco Sales Permit and Employee Signature Form. NOTICE: Permits run annually from January 1 st to Dec.3 1"each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC 1 st. Q:\Application FormsTOODAPPREV2018.doc `gyp 111E rpm TOWN OF BARNSTABLE. - HEALTH INSPECTORS Establishment Name: Dater oZ-Page: of q OFFICE HOURS p ° PUBLIC HEALTH DIVISION 8:00-9:30A.M. BARNSTABLE. ` 200 MAIN STREET 3'30 4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified MASS. $ MON.-FRI. p ,619. .0 HYANNIS, MA 02601 5os-ss2 asaa No Reference R-Red,Item :_ PLEASE POINT CLEARLY CFO MPyp FO D ESTABLISHMENT INSPECTION REPORT - Name Dat Tyne of Type of Inspection O Routine Address Ri,4 ood Service Re-inspection -PA Jh Level Previous Inspection Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Caterer < General Complaint Person in Charge(PIC) Time Bed&Breakfast In: Other Inspector Out: Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors Red Items) U ( 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) ❑ a I fJV ` 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 s 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 0, ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑ 20.Time Asa Public Health Control ❑ 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 y ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories � /, - Violations Related to Good Retail Practices(Blue Itemsl Total Number of Critical Violations Jog, 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 Restric IoNExclusion ❑ Re-inspec� n Schedu ed ❑ Emergency Suspension C N Official Order for Correction:Based on an inspection today,the items checked indicate violations of 105 CMR 590.000/Federal Food Code. ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 6=One critical violation and less than 4non-critical violations re 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If Seriously Critical Violation t F is scored automatically lack of no hot 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or la 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. 29.Special Requirements (590.009) Inspector's Signature Print: 30.Other DATE OF RE-INSPECTION: p 9 31.Dumpster screened from public view . Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Signature / Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N inn t,I/��ry CIO Avila �1v a�Q Td Dumpster Screen? Y N F'� V`�1 lA.11l!!l Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* F 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45'F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs Cooked and RTE Foods.* * 19 PHF Hot and Cold Holding 2-103.11 Person-in-Charge Duties- - - 3-302.14 Protection from Unapproved Additives Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F + EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each P 7-101.11 Identifying Information-Original Containers 590.003(C) Responsibility of the Person-in-Charge to 7-102.11 Common Name-Working Containers* Other* 3-501.16(A) Hot PHFs Maintained At or Above 140°F* 2 Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F* 7-201.11- 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*- tensils 7-203.11 Toxic Containers-Prohibitions* ( ) q 590.003(G) Reporting by Person in Charge* Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Rrated or of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated � ) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* I 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 Warewashin Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetical) Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* Y P 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145'F 15 sec* Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System* gg Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* EJf"live 11112001 4-602.11 _ Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and Stuffing Containing Fish,Meat,Poultry or 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* Ratites-165°F 15 sec* Sources* ing,mobile food,temporary and residential 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodborne illness interventions and risk factors. 590.004 C Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail ( ) 11 Good Hygienic Practices practices should be debited under#29-Special 3-201.17 Game Animals* y9 17 Reheating for Hot Holding Requirements. 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3-403.11(C) Commercially Processed RTE Food-140°F* Blue Items 23-30) 3-202.15 Package Integrity Critical and non-critical violations,which do not relate to the foodborne * 12 Prevention of Contamination from Hands 3-403.11E Remainin Unsliced Portions of Beef Roasts* 3-101.11 Food Safe and Unadulterated ( ) g illness interventions and risk factors listed above,can be found in the 6 TagsiRecords:Shellstock E5-203.11 041E PPreventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of theFood Code and 105 CMR 590.000 * 13 Handwashing Facilities 3-501.14 A Coolin Cooked PHFs from 140°F to 70°F3-202.18 Shellstock Identification ( ) g Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F* Within 4 Hours* 23. Management and Personnel FC-2 .003 Tags/Records:Fish Products Numbers and Capacities 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction* 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient Temperature Ingredients to 41°F/45°F 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 I FC-7 1.008 HACCP Plans 6-301.12 Hand Drying Provision 29. Special Requirements 1.009 3-502.11 Specialized Processing Methods* 30. Other 3-502.12 Reduced.-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Formback5-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. °p IRE►°w TOWN OF BARNSTABLE HEATH INSPECTOR's Establishment Name: Date: Page: of ' v� ti 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 ',639. �0� HYANNIS, MA 02601 M-8 -FBI. No Reference R-Red Item PLEASE PRINT CLEARLY _ �A 508 ON.-4644 FRI. FOOD ESTABLISHMENT INSPECTION REPORT Name Dat �e of Type of Inspection eEatheft Routin Address Risk od Se ' nspecti Level ection Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other Inspector Out: Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ Action as determined by the Board of Health. Allergen Awareness 590.009(G) FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating ❑6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑ 20.Time As a Public Health Control ❑8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑9.Food Contact Surfaces Cleaning and Sanitizing ❑21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories _ Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) ^ �� ' Corrective Action Required: ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or Overall Rating ( ✓h within 90 days as determined by the Board of Health. Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled El Emergency Suspension C N Official Order for Correction:Based on an inspection today,the items Embar o checked indicate violations of 105 CMR 590.000/Federal Food Code. ❑ g ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils 6=One critical violation and less than Orion-critical violations 9 (FC-4)(590.005) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If C=2 critical violations and less than 9 non-critical. If no critical water,sewage back-up, infestation of rodents or insects,or lack of 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must violations observed,7 to anon-cri 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address non-critical violations. If 1 critical refrigeration. violation,4 to anon-critical violations C. 29.Special Requirements (590.009) within 10 days of receipt of this order. = 'sector 30.Other -, DATE OF RE-INSPECTION: Ins p .Si 9nature Print: 31.Dumpster screened from public view t Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC' Sig t e _ Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen? Y N �..�- �-. .� _y rF.,v.,._�-._ -..-^ N,.«. -... ti -.,.�. -•--. .-.-.ti.. --`e- �.._ ...T.°-Y'e., .�-. .R..- :.�-�... .� _ �.. _-. -_,�..�,.r^-' .� .,r...`.+�-.._.1--.-......�--..� �. _..-. « .�...-`. .., _ -.'...`.,.r. •F�`- Y �"�-_ `.,-.,�.. _-•--"'="-\-.� .- ..--_._� -_----�.+�. Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) �De., ssignment of Responsibility* ti Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45'F Within 4 Hours* 590.003(B) nstration 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 Protectiomfioin"Unapproved Additives* " Contamination from Raw Ingredients 3-501.16(B) Cold PHF9 Maintained At or Below 41°F/45°F 15 Poisonous of Toxic§ubstinces 590.004(F) * x EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 u Identifying Information-Original Containers* 7-102.11 590.003(C) Responsibility of the Person-in-Charge[0 Common Name-Working Containers* Other* 3-501.16(A) Hot PHFs Maintained At or Above 140°F 2 Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F* 7-201.11 Separation-Storage* Applicants* 3-302.11(A) Food Protection* P g 20 7-202.11 Restriction-Presence and Use* Time as a Public Health Control 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 3-501.19 Time as a Public Health Control* 590.003(G) Reporting by Person in Charge* Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.004 11 Variance Re uirements 3-304.11 Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions* ( ) q Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions*590.003(E) Removal of Exclusions and Restrictions 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Reted of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP Disposition of or 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 Warewashin Ho[Water 7.206.12 Roden[Bait Stations 3-201.12 Food in a Hermetical] Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* Y P 7-206.13 Tracking Powders,Pest Control and * 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served 3-202.13 Shell Eggs* Sanitization Temperatures* TIMEITEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(1)(2) Eggs-155'F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of E s-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System* gg Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.1 1(A)(2) Comminuted Fish,Meats&Game Pathogens* Eg°"ve 11112001 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155'F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and Stuffing Containing Fish,Meat,Poultry or 590.009 A D Violations of Section 590.009 A D in cater- 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* ( )'( ) g' ( )-( ) * 1 p Ratites-165°F 15 sec* in mobile food,tempor and residential Sources Proper,Adequate Handwashing Game and Wild Mushrooms Approved By 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Regulatory Authority 2-301.11 Clean Condition-Hands and Arms* 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165'F* foodbome illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145'F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special Requirements. 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°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 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* 1 g Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 13 Handwashing Facilities 3-202.18 Shellstock Identification* 3-501.14(A) Cooling Cooked PHFs from 140'F to 70°17 Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 5-20411 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 . 3-402.11 Parasite Destruction* Temperature Ingredients to 41'F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. 1 Poisonous or Toxic Materials I FC-7 1.008 HACCP Plans 6-301.12 Hand Drying Provision 129. 1 Special Requirements 009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 1 Conformance with Approved Procedures* 6:590Formback6-2doc *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. `pF THE ram, TOWN OF BARNSTABLE HEALTH INSPECTOR,s Establishment Name: Date: - Page: of P �° OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30A.M. BARNSTABLE. ' 200 MAIN STREET 3:30-4:30 P.M. Item - Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified MASS. 3 �• HYANNIS,MA 02601 soe-sz aRsaa No Reference R-Red Item PLEASE PRINT CLEARLY M FOOD ESTABLISHMENT INSPECTION REPORT Name Date- Tvue of Type of Inspection O er n Ro Address Risk od Service a-ins e n Level pection Telephone Residential Kitchen Date: Mobile Pre-operation v Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint 06 Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other Inspector Out: Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE 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 Asa Public Health Control ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction:Based on an inspection today,the items ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils 6=One critical violation and less than 4non-critical violations 9 (FC-4)(590.005) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If C=2 critical violations and less than 9 non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must violations observed,7 to anon-cri 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address non-critical violations. If 1 critical refrigeration. within 10 days of receipt of this order. violation,4 to 8non-critical violations=C. a 29.Special Requirements (590.009) y P 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: 31.Dumpster screened from public view ]/�, M qll,,4 h�L<; Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N Signature Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen? Y N R .-.-.._ ... .. y-�. .. s._II-..�F--�+ti��. �.,.. -.�.--.....� tr,�_.-�:..,�,w�,--yr*.v...+-.,,.r.t �lr.•n Y-.a.r. .. a-.---. t ...� ...- - ^ram' s-�f.:-i,-.'+"-.r - t'.�t'..v �. ,.ay .r-. .w-rw.ri-Y-!r \.. - a. _�_�.. �..w'+�^ -%: .a..a_r-. _.._�.�_..�.__ -�--.-... �--_... �_._ .- __ .. Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 1q Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs Cooked and RTE Foods.* * 19 PHF Hot and Cold Holding 2-103.11 Person-in-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 EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 590.004(F) * - - - - 590.003(C) Responsibility of the Person-in-Charge to 7-102.11 Common Name-Working Containers* * Other* 3-501.16(A) Hot PHFs Maintained At or Above 140°F 2 - Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F* 7-201.11 Se aration-Storage*Applicants* - 3-302.11(A) Food Protection* P g 20 Time as a Public Health Control 7-202.11 Restriction-Presence and Use* 590.003(F) Responsibility of A Food Employee or An' 3-302.15 Washing Fruits and Vegetables 3-501.19 Time as a Public Health Control* 590.003(G) i Reporting by Person in.Charge* Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.004 11 Variance Requirements 3-304.11 Food Contact with Equipment and Utensils 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 Reservicr of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition ofAdulterated or Contaminated � ) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 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 Warewashin Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a HermeticallySealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* P 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(1)(2) Eggs-155'F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 5-101.11 Drinking Water from an Approved System* Eggs 4-601.11(A) Clean Utensils and Food Contact Surfaces of E s-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Ef Sri-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* 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* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and Stuffing Containing Fish,Meat,Poultry or 590.009 A Violations of Section 590.009 A - D in cater- 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* ( ) �) ( ) ( ) * 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 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodbome illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 11 Good Hygienic Practices practices should be debited under#29-Special 3-201.17 Game Animals* 17 Reheating for Hot Holding Requirements. 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3-403.11 C Commercially Processed RTE Food-140°F* (Blue Items 23-30) 3-202.15 Package Integrity ( ) Y Critical and non-critical violations,which do not relate to the foodborne 15-203.11 Prevention of Contamination from Hands 3-403.11E Remaining Unsliced Portions of Beef Roasts* 3-101.11 Food Safe and Unadulterated* ( ) g illness interventions and risk factors listed above,can be found in the 8 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 705 CMR 590.000 * Handwashing Facilities 3-501.14 A CoolingCooked PHFs from 140°F to 70°F 3-202.18 Shellstock Identification ( ) Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Tags/Records:Fish Products Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 5-20411 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 . 3-402.11 Parasite Destruction* Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients' Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. 1 Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 129. 1 Special Requirements .009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* _ 8-103.12 1 Conformance with Approved Procedures* S:590Formback6-2doc 'Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. 'Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. oF. row TOWN OF BARNSTABLE HEALTH INSPECTORS Establishment Name: Dat 1' age: of OFFICE HOURS - �' � PUBLIC HEALTH DIVISION 8:00-9:30A.M. BARNSTABLE. ` 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN F CORRECTION Date Verified .MASS. g. MON.-FRI. �p ,e,y. .0 HYANNIS,MA 02601 soa-862-4644 No Reference R-Red Item PLEASE PRINT CLEARLY rFDM�,s FOOD ESTABLISHMENT INSPECTION REPORT i Name Date el a of Typ2iflirisDection ` r outine Address Risk , g d Service -inspects n Level Previous Inspection Telephone Residential Kitchen Date: Mobile Pre-operation /n Owner HACCP Y/N Temporary Suspect Illness Y mp- Caterer General Complaint i Person in Charge(PIC) - Time ;� Bed&Breakfast HACCP In: Other Inspecto Out: Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ t Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ v Action as determined by the Board of Health. Allergen Awareness 590.009(G) FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands A tit ❑ 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 s ❑ 5.Receiving/Condition ❑ 17.Reheating 44 ❑ 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.God Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HSP L - ❑ 10.,Proper Adequate Handwashing CONSUMER ADVISORY L 7 ❑ 11.hood Hygienic Practices ❑ 22.Posting of Consumer Advisories 1 y _ Violations Related to Good Retail Practices(Blue Violations Related to Good Retail Practices(Blue Items Total Number of Critical Violations v Critical(C)violations marked must be corrected immediately. (blue 8,red items) ��0� Corrective Action Required: ❑ No ❑ Yes Non-cHhical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. = ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction:Based on an inspection today,the items checked indicate violations of 105 CMR 590.000/Federal Food Code. ❑ Embargo g ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations B=One critical violation and less than 4von-critical violations regardless of the number of critical,results in an F.. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. 26.Water,Plumbing and Waste_ (FC-5)(590.006) establishment permit and cessation of food establishment operations. If Seriously Critical Violation=F is scored automatically if: no hot 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than 9 non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of be in writing and submitted to the Board of Health at the above address violations observed,7 to 8 non-critical violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials (FC-7)(590.008) g violation,4 to 8non-critical violations=C. 29.Special Requirements (590.009) within 10 days of receipt of this order. 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: 31.Dumps ter screened from public view I I \._t/� INA Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N y #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Sianaturie 10, Print: ) Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Flf 1� -Fe r1 Dumpster Screen? Y N T71 I l�1 VV /� �+1 V Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination L14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs Cooked and RTE Foods.* _ 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* Other* g3-501.16(A) Hot PHFs Maintained At or Above 140°F* 2 590.003(C) Responsibility of the Person-in-Charge[0 7-102.11 Common Name-Working Containers* * Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F Applicants* 3-302.11(A) Food Protection* 7-201.11 Separation-Storage* 20 Time as a Public Health Control 590.003(F) Responsibility of A Food Employee or An _ 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 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) I 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* 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* * 3-801.11(D) Raw or Partially Cooked Animal Food and ( ) P 4-501-.111 -Manual Wazewashin Hot Water 7.206.12 Rodent Bait Stations 3-201.12 Food in a Hermetically Sealed Container* Sanitization Temperatures* 7-206.13 Tracking Powders,Pest Control and Raw Seed Sprouts Not Served* 3-201.13 - Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 AnimalConsum Foods Tat 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 ss Raw,Undercooked or 5-]01.11 Drinking Water from an Approved System* _ gg Not Otherwise Processed[o Eliminate Equipment* ( )( ) Pathogens 9 590.006(A) Bottled Drinking Water* 3-401.11 A 2 Comminuted Fish,Meats&Game * e ecew uuzom 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-70111 Methods of Sanitization-Hot Water and StuffingContainingFish,Meat,Poultryor 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* 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 AutWildhority Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodbome illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special Requirements. 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11 A&D PHFs 165°F 15 sec* $ Receiving/Condition ( ) ( ) 3-202.11 PHFs 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 non-critical 23-30) 3-202.15 Package Integrity 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* 18 Proper Cooling of PHFs hollowing sections of the Food Code and 105 CMR 590.000 3-202.18 Shellstock Identification* 13 Handwashing Facilities 3-501.14(A) Cooling Cooked PHFs from 140°F to 70°F Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* * Within 4 Hours* 23. Management and Personnel FC-2 .003 Tags/Records:Fish Products 5-203.11 Numbers and Capacities 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction* 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 29. Special Requirements 1.009 3-502.11 Specialized Processing Methods* 30. Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 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. ` V oF, ► TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: Date: Page: of OFFICE HOURS BA RA NSfAB�-E.O: PUBLIC 2 0 MAINLTH STREEETSION - 3:30-9:30 A.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified 3:30-4:30 P.M. MA55. HYANNIS, MA02601 08-8 -FRI. 9qp .67q. 508�62�644 No Reference R-Red Item PLEASE PRINT CLEARLY ,EDMa, FOOD ESTABLISHMENT INSPECTION REPORT Name L Date (Tyne of T -of-.ns ec 'on `OOperat on(s) R Gtine Address Risk / Eood Servl R ction Level Previous Inspection Telephone Residential Kitchen Date: i Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness . Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other Inspector ill. f ZL � Out: Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) Action as determined by the Board of Health. Allergen Awareness 590.009(G) FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands n ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities _ EMPLOYEE HEALTH PROTECTION FROM CHEMICALS 1 ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives `Jf ' ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals do, 000- FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foo ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures `n L/\ ❑ 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 ,-` PROTECTION FROM CONTAMINATION ❑20.Time As a Public Health Control w ❑8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑9.Food Contact Surfaces Cleaning and Sanitizing ❑21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: TO No ® Yes Non-critical(N)violations must be corrected immediately or Overall Rating + within 90 days as determined by the Board of Health. I ❑ Voluntary Compliance ® Employee Restriction/Exclusion ❑ Re-inspection Scheduled ® Emergency Suspension C N Official Order for Correction:Based on an inspection today,the items checked indicate violations of 105 CMR 590.000/Federal Food Code. ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. B=One critical violation and less than 4non-critical violations 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in 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 8non-critical violations=C. 29.Special Requirements (590.009) within 10 days of receipt of this order. Inspector's Signature Print: 30.Other DATE OF RE-INSPECTION: 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 Signat r Print: e Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen? Y N Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs Cooked and RTE Foods.* Additives* 19 PHF Hot and Cold Holding 2-103.11 Person-in-Charge Duties 3-302.14 Protection from Unapproved Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F 590.004(F) EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each, 7-101.11 Identifying Information-Original Containers* 2 590.003(C) Responsibility of the Person-in-Charge to Other* 7-102.11 Common Name-Working Containers* 3-501.16(A) Hot PHFs Maintained At or Above 140°F P g Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F* 7-201.11 Separation-Storage* Applicants* 3-302.11(A) Food Protection* 20 Time as a Public Health Control 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 7-202.11 Restriction-Presence and Use* 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 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) I Exclusions and Restrictions*590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Rated or of Food*Contaminated 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Wazewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a 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/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 18 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of Eggs 5-101.11 Drinking Water from an Approved System* 4-601.11(A) Clean Utensils and Food Contact Surfaces of E s-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Ef cn-/11/2001 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min Eggs* 4-702.11 Frequency r f ces of qui of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 3-401.11(A)(3) _ Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and Stuffing Containing Fish,Meat,Poultry or 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* Ratites-165°F 15 sec* Sources* 10 Proper,Adequate Handwashing ing,mobile food,temporary and residential Game and Wild Mushrooms Approved By 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Regulatory Authority 2-301.11 Clean Condition-Hands and Arms* 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate ro riate 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* 3-401.11 2-301.14 When to Wash* A 1 All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail ( )( )�)11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special 3-201.17 Game Animals* Requirements. 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3-403.11 C Commercial) Processed RTE Food-140°F* Blue Items 23-30) 3-202.15 Package Integrity ( ) y Critical and non-critical violations,which do not relate to the foodbome * 12 Prevention of Contamination from Hands 3-403.11E Remaining Unsliced Portions of Beef Roasts* 3-101.11 Food Safe and Unadulterated ( ) g illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 1 g Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 13 Handwashing Facilities 3-501.14 A CoolingCooked PHFs from 140°F to 70°F 3-202.18 Shellstock Identification ( ) Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 3-402.11 Parasite Destruction* 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 * 5-205.11 Accessibility,Operation and Maintenance Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention Within 4 Hours 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. 1 Poisonous or Toxic Materials I FC-7 1.008 HACCP Plans 6-301 A 2 Hand Drying Provision 129. 1 Special Requirements 1.009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Formback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. °F 11HEf TOWN OF BARNSTABLE-. HEALTH INSPECTOR'S Establishment Name: Date: 10 age: of 9 OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30 A.M. • BARN51'ABLE. ` 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified MON.862-4644-FRI. .e No Reference R-Red Item PLEASE PRINT CLEARLY �a 39•n 0� - HYANNIS,MA 02601 - 508- .. . 'EDN1�` FOOD ESTABLISHMENT INSPECTION REPORT. Name �/ " Dat )Type of Type of Inspection 1 czo er s Routine Address Risk pod Sem -- Re-inspection Level Retail Previous Inspection Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast P xA In: Oth Inspector Out: Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑ 20.Time As a Public Health Control ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or Overall Rating 12bZD within 90 days as determined by theBoard 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)(59l).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 29.Special Requirements (590.009) within 10 days of receipt of this order. violation,4 to 8npn-critical violations C. 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's g u e IR� Print: ,N Self Service Wait Service Provided Grease Trap Size. Variance.Letter Posted. Y N ) - V X Dumpster Screen? Y N 6 Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs 2-103.11 Person-in-Charge Duties Cooked and RTE Foods.* 3-302.14 Protection from Unapproved Additives* PHF Hot and Cold Holding Contamination from Raw Ingredients 15 590.004(F) 7-102.11 Common Name-Working Containers*Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41'F/45°F EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 2 590.003(C) Responsibility of the Person-in-Charge to Other* 3-501.16(A) Hot PHFs Maintained At or Above 140'F* Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130'F* 7-201.11 Separation-Storage* Applicants* 3-302.11(A) Food Protection* P g 20 Time as a Public Health Control 7-202.11 Restriction-Presence and Use* 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 3-501.19 Time as a Public Health Control* 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)Resumed Food and Rrated or of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated ( ) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004 A-B Compliance with Food Law* * 3-801.11(D) Raw or Partially Cooked Animal Food and ( ) P 4-501.111 Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations 3-201.12 Food in a Hermetical) Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* Y P 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 1 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. L16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 5-101.11 Drinking Water from an Approved System* 4-601.11(A) Clean Eggs 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* Eg crave 11112001 4-602.11 Cleaning Frequency of Utensils and Food Animals-155'F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min* Eggs* 4-702.11 Frequency Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surf aces of Equipment* Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and 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* Sources* ing,mobile food,temporary and residential 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165*F* foodbome illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145'F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special 2-401.11 Eating,Drinking or Using Tobacco* * Requirements. 5 Receiving/Condition g g g 3-403.11(A)&(D) PHFs 165°F 15 sec 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES 3-202.15 Package Integrity* 3-301.12 Preventing Contamination When Tasting* 3-403.11(C) Commercially Processed RTE Food-140°F* (Blue Items 23-30) 12 Prevention of Contamination from Hands Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 1 g Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 13 Handwashing Facilities 3-501.14 A g 3-202.18 Shellstock Identification ( ) Within Cooked and Fr from 140'F to /45 Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45'F Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction* Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28, 1 Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 29. 1 Special Requirements .009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Formback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. �p VE r TOWN OF BARNSTABLE .HEALTH INSPECTOR'S Establishment Name: Date: Page: of OFFICE HOURS p ° PUBLIC HEALTH DIVISION 8:00-9:30 A.M. BARN STABLE. • 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified MA �+, MON.-FRI. No Reference R-Red Item PLEASE PRINT CLEARLY A ,asq.e0 HYANNIS,MA02601 508-862-4644 rFD MPS FOOD ESTABLISHMENT INSP CTION REPORT D Name Date Tvue of T Ins ec ion - O =S.-, utine Address j Risk oo ction 12 Level Re Previous Inspection Telephone ,. Residential Kitchen Date: - 77 Mobile Pre-operation Owner HACCP YIN Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) Tim ://') Bed&Breakfast HACCP In: Other Inspector M Ltt-' ' Out: Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ Action as determined by the Board of Health. Allergen Awareness 590.009(G) FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands I ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities a EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially zardous Foods) 01 ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.ReheatingAA ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling f r ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑ 20.Time As a Public Health Control ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑22.Posting of Consumer Advisories �+ Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue 8,red items) ' 1 O136�- Corrective Action Required: `G ❑ Yes Non-critical(N)violations must be corrected immediately or Overall Rating ` within 90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction: Based on an inspection today,the items checked indicate violations of 105 CMR 590.000/Federal Food Code. ❑ Embargo ❑ Emergency Closure C] Voluntary Disposal - ❑ Other: 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9.or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. B=One critical violation and less than 4,non-critical violations g 25.Equipment and Utensils (FC4)(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 C=2 critical violations and less than non-critical: If no critical water,sewage back-up,26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If p,infestation of rodents or insects,or lack of 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a.right to a hearing. Your request must 28.Poisonous or Toxic Materials FC-7 590.008 be in writing and submitted to the Board of Health at the above address violations observed,7 to anon-cri non-critical violations. If 1 critical refrigeration. ( )( ) violation,4 to 8non-critical violations=C. 29.Special Requirements (590.009) within 10 days of receipt of this order. In pector's Signature Print: 30.Other DATE OF RE-INSPECTION: 31.Dumps r screened from public view Permit Posted? N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining --N PIC's Signatur Print: Self Service - ,,"Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dump�ter Screen? Y N 7f 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 Additive§ 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* y 83-501.16(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 Storage* - Applicants* 3-302.11(A) Food Protection* 7-201.11 Separation 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 Reser ted of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE PORULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition ofAdulterated or or Contaminated Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetically Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.I IA(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or Equipment 5-101.11 Drinking Water from an Approved System* * gg Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Eg°"°e iaiaom 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source. 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min* Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and Stuffing Containing Fish,Meat,Poultry or ^ 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* g g �' S90.009(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 Game and Wild Mushrooms Approved By * 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Regulatory Authority 2-301.11 Clean Condition-Hands and Arms 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodborne illness interventions and risk factors. * 2-301.14 When to Wash* 3-401.11 A 1 b All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 590.004(C) Wild Mushrooms ( )( )( ) 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special Requirements. 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-40LU 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 13 Handwashin Facilities 3-501.14 A CoolingCooked PHFs from 140°F to 70°F 3-202.18 Shellstock Identification* g ( ) Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made.from Ambient 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction* Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3 402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients' Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 29. 1 Special Requirements 009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Formback6-2doc 'Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. 'Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. oF. row TOWN OF BARNSTABLE HEALTH INSPECTORS Establishment Name: Date: Page: of q OFFICE HOURS P ° PUBLIC HEALTH DIVISION 8:00-9:30 A.M. BARN51'ABLE. • 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified 3p ,639 a.� HYANNIS, MA 02601 MON.-FRI. No Reference R-Red Item PLEASE PRINT CLEARLY - - rE0 MPS 508-862-4644 FOOD ESTABLISHMENT INSPECTION_REPORT a- (.tom Name Date IT e o Tyne of Inspection er Rout* e-- Address Risk Fo Service e-inspection - Leve etail- Prev�R6-ins ection - Telephone esidential-Kitchen- Date: Mobile Pre-operation HA Owner CCP Y/N Temporary Suspect Illn_s _ Caterer eral Complaint ~ r Person in Charge(PIC) Time Bed&Breakfast t tGrI2 40, -� In: Other Inspector Out: Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ 1 Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ 1 46 i FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands V _ ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities " r 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 w I ,D ❑ 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 El 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 6=One critical violation and less than 4non-critical violations 9 (FC-4)(590.005) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If C=2 critical violations and less than 9 non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violations observed,7 to 8 non-critical violations. If 1 critical refrigeration. violation,4 to 8non-critical violations=C. 29.Special Requirements (590.009) within 10 days of receipt of this order. 30.Other DATE OF RE-INSPECTION: Inspector's Sign ture Print: 31.Dumpster screened from public view 4/ Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N I s`- Print: #Seats Observed Frozen Dessert.Machines: Outside Dining Y N PIC's Signature Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen? Y N _ Violations related to Foodborne Illness Violation 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 7 5 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* r 590.003(C) Responsibility of the Person-in-Charge to Other* 3-501.16(A) Hot PHFs Maintained At or Above 140°F 7-102.11 Common Name-Working Containers* * Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F * 7-201.11 Separation-Storage* Applicants 3-302.1l(A) Food Protection* 20 Time as a Public Health Control 7-202.11 Restriction-Presence and Use* 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* * 7,.202.12 Conditions of Use* 590.004 11 Variance 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 Reservior of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated � ) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Warewashin Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetically Sealed Container* Sanitization Temperatures* 7-206.13 Tracking Powders,Pest Control and Raw Seed Sprouts Not Served* 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* 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 IIardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of E s-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System* gg Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* E/f'i"11112001 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec Shellfish* 4-703.11 Methods of Sanitization-Hot Water and 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS Stuffing Containing Fish,Meat,Poultry or 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* Ratites-165°F 15 sec* Sources* 10 P ing,mobile food,temporary and residential Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodbome illness interventions and risk factors. 2-301.14 When to Wash* A 1 b All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Wild Mushrooms* 3-401.11( )( )( )-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special 2-401.11 Eating,Drinking or Using Tobacco* * Requirements. g Receiving/Condition g, g g 3'403.11(A)&(D) PHFs 165°F 15 sec 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3-403.11 C Commercial) Processed RTE Food-140°F* (Blue Items 23-30) 3-202.11 Package Integrity ( ) y Critical and non-critical violations,which do not relate to the foodborne 12 Prevention of Contamination from Hands 3-403.11E Remaining Unsliced Portions of Beef Roasts* 3-101.11 Food Safe and Unadulterated* ( ) g illness interventions and risk factors listed above,can be found in the 8 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 13 Handwashing Facilities 3-501.14 A CoolingCooked PHFs from 140°F to 70°F 3-202.18 Shellstock Identification ( ) Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 5-20411 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 . 3-402.11 Parasite Destruction* Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) labeling of Ingredients` Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures I 6-301.11 Handwashing Cleanser,Availability 28. 1 Poisonous or Toxic Materials FC-7 17008 HACCP Plans 6-301.12 1 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,r�roh TOWN OF BARNSTABLE HEALTH INSPECTORS Establishment Name: Date: C PO Page: of q OFFICE HOURS AR'„°i�EO PU62 0 MAIN STRELIC DETSION 3 30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified 61 v. `0� HYANNIS,MA 02601 508-862-4644 No Referen R-Red Item PLEASE PRINT CLEARLY �FDN1A�� FOOD ESTABLISHMENT INSPECTION REPORT Name C, Date Tvpe of Type of Inspection r ' n Address Risk od Servi g -inspection Leve etail Previous - coon Telephone Residential Kitchen Date: t �V a dGtC Mobile Pre-operation Owner HACCP YIN Temporary Suspect Illness V 7- Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other 4 Inspector �-� Out: Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violate Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 59 00 Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.0 Action as determined by the Board of Health. Allergen Awareness 590.00 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 ! 1 L ❑ 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 esa PROTECTION FROM CONTAMINATION ❑ 20.Time As a Public Health Control ✓ ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑21.Food and Food Preparation for HSP ' ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) 1202t 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 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 g p,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 C=2 critical violations and less than i cal violations. If no critical water,sewage back-up, 28.Poisonous or Toxic Materials FC-7 590.008 be in writing and submitted to the Board of Health at the above address violations observed,7 to anon-critical violations. If 1 critical refrigeration. ( )( ) violation,4 to 8non-critical violations=C. - 29.Special Requirements (590.009) within 10 days of receipt of this order. 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Signat Print: �---^ Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen? Y N Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) [Demonstration signment of Responsibility* 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003 B of Knowled e* 3-302.11 A 1 Raw Animal Foods Se arated from * 3-501.15 Cooling Methods for PHFs ( ) g ( )( ) p 3-202.12 Additives Cooked and RTE Foods*"\. Additives* 19 PHF Hot and Cold Holding 2-103.11 Person-in-Charge Duties 3-302.14 Protection from Unapproved Contaminial/on from 1?aW Ingredients 55_ ._ 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 i 7-101.11 Identifying Information-Original Containers* Other* �` y g3-501.16(A) Hot PHFs Maintained At or Above 140°F* 2 590.003(C) Responsibility of the Person-in-Charge to - 7-102.11 Common Name-Working Containers* * Require Reporting by Food Employees and Contamination from'thd Lnv/ro ment 3-501.16(A) Roasts Held At or Above 130°F 7-201.11 Separation-Storage* Applicants* 3-302.11(A) Food Protection* ' , P g 20 Time as a Public Health Control 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Frnits,and Vegetables ; 7-202.11 Restriction-Presence and Use* 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* * + 7.202.12 Conditions of Use* 590.004 11 Variance Requirements 3-304.11 Food Contact With Equipment and Utensils 1 ( ) 9 590.003(G) Reporting by Person in Charge* Contamination from thensuiner 7-203.11 Toxic Containers-Prohibitions* ,Co 3 590.003(D) lExclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Resumed Food and terated or of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated � ) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources g Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004 A-B Compliance with Food Law* * 3-801.11(D) Raw or Partially Cooked Animal Food and ( ) P 4-501.111 Manual Wazewashing-Hot Water 7.206.12 Rodent Bait Stations * 3-201.12 Food in a Hermetical) Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served Y 4 P 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIMEITEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11 A(l)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of Eggs 5-101.11 Drinking Water from an Approved System* 4-601.11(A) Clean Utensils and Food Contact Surfaces of E s-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Ef rive 1//12001 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* 4-703.11 Methods of Sanitization-Hot Water and 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* Stuffing Containing Fish,Meat,Poultry or 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- * Ratites-165°F 15 sec* in mobile food,temporary and residential Sources - 10 Proper,Adequate Handwashing - g' P � Game and Wild Mushrooms Approved By 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Regulatory Authority 2-301.11 Clean Condition-Hands and Arms* 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodbome illness interventions and risk factors. 590.004(C) Wild Mushrooms* 3-401.11 2-301.14 When to Wash* 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 77 Reheating for Hot Holding Requirements. radicsshould be debited under#29-Special 5 Receiving/Condition 2-401.11 _ Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs l65°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 ]Preventing Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12Preventing Contamination When Tasting* 3-403.11 C Commercial) Processed RTE Food-140°F* (Blue Items 23-30) 3-201.11 Package Integrity ( ) y Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 8 Tags/Records:Shellstock 590.004(E) Contamination from Employees* 1 8 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 13 Handwashing Facilities 3-501.14 A CoolingCooked PHFs from 140°F to 70°F 3-202.18 Shellstock Identification ( ) Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .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 S 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 e 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. 1 Poisonous or Toxic Materials I FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 129. 1 Special Requirements 009 3-502.11 Specialized Processing Methods* 30. Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Formback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. �.TXE I TOWN OF BARNSTABLE .. HEALTH INSPECTORS Establishment Name: Date: - - \age: of PUB OFFICE HOURS °: 2 0 8:00-9:30A.M. 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified paE MA N STRET DIVISION Mph, q MON.-FRI. HYANNIS,MA 02601 508-862-464a No Reference R-Red Item, PLEASE PRINT CLEARLY, FOOD ESTABLISHMENT INSPECTION REPORT Name Date T e of Type of Inspection poRE1111 ) Routine Address Risk od Service Re-inspection Level Re ai Previous Inspection Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary spectlll a s. Caterer General Com la Person in Charge(PI Kun ime Bed&Breakfast Other Inspector Out: Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors Red Items ( ) Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ r- Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ 1 FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands 1 ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS i ❑2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives 1713.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating ❑6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑20.Time As a Public Health Control ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations - Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. ❑ Voluntary Compliance. ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction:Based on an inspection today,the items ❑ Embargo ❑ Emergency Closure Voluntary Disposal ❑ Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils B=One critical violation and less than-4 non-critical violations (FC-4)(590.005) cited in this report may result in suspension or revocation of the food 26.Water,Plumbing and Waste if no critical violations observed,4 to 6 non-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot g (FC-5)(590.006) establishment permit and cessation of food establishment operations. If a 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 p,infestation of rodents or insects,or lack of 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violations observed,7 to Snon-critical violations. If 1 critical refrigeration. 29.Special Requirements (590.009) within 10 days of receipt of this order. violation,4 to 8 non-critical violations=C. 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: 31.Dumpster screened from public view J Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N - #Seats Observed Frozen Dessert Machines: Outside Dining Y N k-P19 s Signature int: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen? Y N Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* F8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* * 3-501.15 Cooling Methods for PHFs 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives Cooked and RTE Foods.* 19 PHF Hot and Cold Holding 2-103.11 Person-in-Charge Duties 3-302.14 Protection from Unapproved Additives* Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F 590.004(F) EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* Other* g3-501.16(A) Hot PHFs Maintained At or Above 140°F* 2 590.003(C) Responsibility of the Person-in-Charge to 7-102.11 Common Name-Working Containers* * Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F 7-201.11 Separation-Storage* Applicants* 3-302.11(A) Food Protection* P g 20 Time as a Public Health Control 7-202.11 Restriction-Presence and Use* 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.004 11 Variance Re uirements 590.003(G) Reporting by Person in Charge * 3-304.11 Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions* ( ) q Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions*590.003(E) Removal of Exclusions and Restricti 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Reted of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP ons Disposition of Adulterated or 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* TIME/TEMPERATURE CONTROLS 3-202.14 1 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or Equipment 5-101.11 Drinking Water from an Approved System* * gg Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.1 I(A)(2) Comminuted Fish,Meats&Game Pathogens* eff cr-uinoot 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and Stuffing Containing Fish,Meat,Poultry or 590.009 A D Violations of Section 590.009 A D m cater- 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* ( )-( ) ( )-( ) * Ratites-165°F 15 sec* in mobile food,temporary and residential Sources 10 Proper,Adequate Handwashing g' P � Game and Wild Mushrooms Approved By 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Regulatory Authority 2-301.11 Clean Condition-Hands and Arms* 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodbome illness interventions and risk factors. 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. radicsshould 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* * (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 12 Prevention of Contamination from Hands 3-403.11E Remaining Unsliced Portions of Beef Roasts* 3-101.11 Food Safe and Unadulterated* O g illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 3-202.18 Shellstock Identification* 13 Handwashing Facilities 3-501.14(A) Cooling Cooked PHFs from 140°F to 70°F Conveniently Located and Accessible Within 2 Hours and From 70°F to 41*F/45°F Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction* * 5-205.11 Accessibility,Operation and Maintenance _Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. 1 Poisonous or Toxic Materials FC-7 1.008 HACCP Plans 6-301.12 Hand Drying Provision 129. 1 Special Requirements 1.009 3-502.11 Specialized Processing Methods* 30. Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Fonnback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. mil E r TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: Date: Page: of e •y OFFICE HOURS P ° PUBLIC HEALTH DIVISION 8:00-9:30A.M. RARNS'fABLE. • 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified MASS.67q• �0 HYANNIS,MA 02601 MON.- 64 �62-4644 No Reference R-.Red Item PLEASE PRINT CLEARLY �ptFO MPr p' 508 O D ESTABLISHMENT INSPECTION REPORT MA Name Date Tyne of 1yog3ftspection ervn O er Routine Address Risk F Service ection Level ell a Previous Inspection Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP c In: Other r Inspector Out: Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 690.009(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 �_ 6 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 Food ✓ ` ❑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) - C? ❑9.Food Contact Surfaces Cleaning and Sanitizing ❑21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: e„r ❑ Yes Non-critical(N)violations must be corrected immediately or within 90 days as determined b the Board of Health. Overall Rating ❑ Voluntary Compliance y y ry p ❑ Employee Restriction/Exclusion Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction:Bas on an inspection today,the items checked indicate violations of 105 CMR 590.000/Federal Food Code. ® Embargo ❑ Emergency Closure Voluntary Disposal F] Other: 23.Management and Personnel (FC-2)(590.003) This report,when signed below bya Board of Health memberor its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations B=One critical violation and less than 4 non-critical violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If Seriously Critical Violation=F is scored automatically o la hot 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than i non-critical. . f critical water,sewage back-up,infestation of rodents or insects,or lack of be in writing and submitted to the Board of Health at the above address violations observed,7 to anon-critical violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials (FC-7)(590.008) 9 violation,4 to anon-critical violations=C. 29.Special Requirements (590.009) within 10 days of receipt of this order. 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: 31.Dumper screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PI 's Signature Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen? Y N Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* S Cross-contamination 14 Food or Colo'r'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 15 590.004(F) 590.003(C) Responsibility of the Person- 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* ti in-Charge to Other* ' 7-102.11 Common Name-Working Containers* 3-501.16(A) Hot PHFs Maintained At or Above 140°F* 2 Require Reporting by Food Employees and Contamination from the Environment 7-201.11 Se 3-501.16(A) Roasts Held At or Above 130°F* Separation-Storage* Applicants* 3-302.11(A) Food Protection* P g 20 Time as a Public Health Control 590.003(F) Responsibility of A Food Employee or An 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 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 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3 � R 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 Disposition of Adulterated or Contaminated g ) 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 Wazewashing-Hot Water 7.206.12 Rodent Bait Stations. 3-201.12 Food in a Hermetical] Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* Y Pe 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 10 Proper Cooking Temperatures for PHFs - CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of E s-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System* gg Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* E.y d-ranom 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min* Eggs* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* 4-702.11 Frequency Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* ° f Shellfish* 4-703.11 Methods of Sanitization-Hot Water and 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS Stuffing Containing Fish,Meat,Poultry or 590.009(A)-(D) Violations of Section 590.009 A D in cater- 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* ( )-( ) * Ratites-165°F 15 sec* in mobile food,temporary and residential Sources 10 Proper,Adequate Handwashing g' PS Game and Wild Mushrooms Approved By 3-401.11(C)(3) Whale-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Regulatory Authority '2-301.11 Clean Condition-Hands and Arms* 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodbome illness interventions and risk factors. 2-301.14 When to Wash* * Other 590.009 violations relating to good retail 590.004(C) Wild Mushrooms* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practIces Requirements.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 * 12 Prevention of Contamination from Hands 3-403.11E Remaining Unsliced Portions of Beef Roasts* 3-101.11 Food Safe and Unadulterated O g illness interventions and risk factors listed above,can be found in the g Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 1g Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 3-202.18 Shellstock Identification* 3-501.14 13 Handwashing Facilities Cooked PHFs from 140°F to 70°F (A) Cooling 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Item Good Retell Practices FC 1590.000 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 F Maintenance C-3 .004 5-205.11 Accessibility,Operation and 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* Supplied with Soap and hand Drying Devices Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients` 27. 1 Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability _ 28. Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 29. Speciai Requirements 009 3-502.11 Specialized Processing Methods* 30. Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 1 Conformance with Approved Procedures* S:590Formback6-2doc `Denotes critical item in the federal 1999 Food Code or 105 CMR 590.009. `Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. oFIKEror TOWN OF BARNSTABLE HEALTH INSPECTOR,s Establishment Name: Date: Page: of q OFFICE HOURS P ° PUBLIC HEALTH DIVISION 8:00-9:30 A.M. BABNSTABLE. ' 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION /PLAN OF CORRECTION Date Verified mAss. MON.-FRI. en:;g. 0� HYANNIS,MA 02601 508-862-4644 No Reference R-Red Item PLEASE PRINT CLEARLY OOD ESTABLISHMENT INSP CT ON REPORT Name Da woe of Type of Inspection O e on s Routine Address r25 Ris - od Se Re-inspection Abel, Level Previous Inspection Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) Time Bed 8 Breakfast HACCP In: Inspector Out: it Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ (� Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ FOOD PROTECTION MANAGEMENT ❑12.Prevention of Contamination from Hands ^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 IAA ❑3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals 1 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 POPULATION (HSP _ - ❑9.Food Contact Surfaces Cleaning and Sanitizing ❑21.Food and Food Preparation for HSP - t ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY 9 J ❑ 11.Good Hygienic Practices ❑22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations _ Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction:Based on an inspection today,the items checked indicate violations of 105 CMR 590.000/Federal Food Code. f® Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 6=One critical violation and less than 4npn-critical violations re 9 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. . f critical water,sewage back-up,infestation of rodents or insects,or lack of 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must violations observed,7 to anon-cri 28.Poisonous or Toxic Materials (FC-7(590.008 be in writing and submitted to the Board of Health at the above address non-critical violations. If 1 critical refrigeration. ) ) violation,4 to 8npn-critical violations=C. 29.Special Requirements (590.009) within 10 days of receipt of this order. 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N IC's Signature Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen? Y N �J 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* g7-102.11 1 Common Name-Working Containers* 3-501.16(A) Hot PHFs Maintained At or Above 140°F* Require Reporting by Food Employees and Contamination from the Environment 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) I Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Rrated or of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated � ) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004 A-B Compliance with Food Law* * 3-801.11(D) Raw or Partially Cooked Animal Food and ( ) P 4-501.111 Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations * 3-201.12 Food in a Hermetically Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served Y P 7-206.13 Tracking Powders,Pest Control and * _ 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 1 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs - CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11 A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System* gg Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Eff=cme 11112001 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min* Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and Stuffing Containing Fish,Meat,Poultry or 590.009 D Violations of Section 590.009 A in.cater- 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* (A) ( ) ( )-�) * Ratites-165°F IS sec* in mobile food,temporary and residential Sources 10 Proper,Adequate Handwashing g' P Game and Wild Mushrooms Approved By 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Regulatory Authority 2-301.11 Clean Condition-Hands and Arms* 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodbome illness interventions and risk factors. 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 Requiremenpractices ts should be debited under#29-Special $ Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES 3-202.15 Package Integrity* 3-301.12 Preventing Contamination When Tasting* 3-403.11(C) Commercially Processed RTE Food-140°F* (Blue Items 23-30) 12 Prevention of Contamination from Hands * Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* 3-403.11(E) Remaining Unsliced Portions of Beef Roasts illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 3-202.18 Shellstock Identification* 13 Handwashing Facilities 3-501.14(A) Cooling Cooked PHFs from 140°F to 70°F Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Tags/Records:Fish Products 5-203.11 Numbers an P d Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction* Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Supplied with Soap and hand Drying Devices Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients' 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. 1 Poisonous or Toxic Materials I FC-7 1.008 HACCP Plans 6-301.12 Hand Drying Provision 129. 1 Special Requirements 1.009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 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. oFtr�,ti Town of Barnstable Barnstable Board of Health BARNSTABLE, r v MAss. 200 Main Street,Hyannis MA 02601 , I ' 1639. �0 ATfD MA'S A 2007 OFFICE: 508-8624644 Wayne Miller,M.D. FAX: 508-790-6304 Junichi Sawayanagi Paul Canniff,D.M.D. BOARD OF HEALTH MEETING RESULTS Tuesday, July 14, 2009 at 3:00 PM Town Hall, Hearing Room 367 Main Street, Hyannis, MA I. George Heufelder— Performance of I/A systems. George Heufelder presented a Power Point Presentation. The presentation analyzed the current I/A systems in the Town of Barnstable and on the Cape. II. Hearing — Housing: CONTINUED UNTIL Jason Ethier, owner— 15 Highland Street, Hyannis, SEP 8, 2009 BOH ceiling height. MEETING The Board voted to Continue to the September 8, 2009 Board of Health meeting and Mr. Etheir will measure the ceiling boards to verify whether they can obtain a height of 68". III. Septic Variance (Cont.): WITHDREW A. Brian Yergatian, BSC Group, representing Timothy and Eila Desrocher, owners — 3072 Falmouth Road, Marstons Mills, Map/Parcel 099-029, 2.2 acre parcel, requesting variance from 310 CMR 15.203 (4) to vary the design flow rate for the daycare facility. IV. Septic Variance (New): APPROVED Darren Meyer representing Robert Hallett, owner— 20 Tree Top WITH Circle Marstons Mills, Map/Parcel 150-035, 0.91 acre parcel, CONDITIONS four setback to wetlands variances. The Building code does not allow the only entrance to a bedroom to be from the garage. (The septic has been repaired as it was an emergency repair.) The Board of Health voted to approve the variances with the following conditions: approval of the plan's entrance to the bedroom from garage must be received by the Building Commissioner. V. Variance — Food (New): GRANTED A. Karl Keppler, Keppler Mgt Co d/b/a McDonald's — (three Board of Health Minutes—July 14,2009 Page 1 of 2 WITHOUT locations: Rte 132, 175 North St, Cape Cod Mall), Hyannis, CONDITIONS temperature of foods. The Board of Health voted to approve a variance from the federal 1999 Food Code 3-501.19 adopted by the State of Massachusetts. GRANTED A. Kenneth Foster representing Cape Cod Community Education WITH Foundation —temporary food application for July 17 annual MENU event with hamburgers and hot dogs at Cape Cod Community College. The Board of Health voted to approve the annual temporary food permit with the menu of hamburgers and hot dogs. VI. INFORMAL REVIEW: A. Robert Anderson, owner - 71 Midway Drive, Hyannis, Map/Parcel 252- 069, 0.26 acre parcel, installing a White Knight treatment system. Dr. Miller stated there are issues to be resolved: 1) need a septic system designed for four bedrooms provided they are not in a restricted zone, or if the property is limited to expansion, Mr. Anderson will have to convince the Board of Health historically that the bedrooms upstairs were put in with proper permits even though the size of the septic was an oversight by the town. With the small system, the owner is aware that he will most likely need to replace the whole system. The Board stated that Mr. Anderson will have to have his engineer look into the MA DEP's approvals for the White Knight System. The MA DEP must approve it before the product is permitted to be used in our town. B. John Whiteley - septic treatment products including digestase. John Whiteley has contracted with Athea to distribute their products. There are no chemicals, only enzymes. The Board stated the company's product must appear on the list of Mass DEP's list (currently of 64 additives approved to be used in this state). Mr. Whiteley will obtain the necessary paperwork. VII. ADDITIONAL - DISCUSSION: Pio Lombardo, PE, Lombardo Associates, spoke on the Nitrex System. Mr. Lombardo said George Heufelder, Barnstable County Board of Health, tested the Nitrex for three years at his test center and results were very consistent. Board of Health Minutes—July 14,2009 Page 2 of 2 i EXCERPT FROM BOARD OF HEALTH MEETING MINUTES ON JULY 14, 2019: V. Variance — Food (New): A. Karl Keppler, Keppler Mgt Co d/b/a McDonald's — (three locations: Rte 132, 175 North St, Cape Cod Mall), Hyannis, temperature of foods. Karl Keppler was not present. Thomas McKean read the code and stated there is a variance needed from the federal 1999 Food Code of 3-501.19 to accept the prepackaged food products. Upon a motion duly made by Mr. Sawayanagi, seconded by Dr. Miller, the Board of Health duly made a motion to approve a variance from the federal 1999 Food Code 3- 501.19 adopted by the State of Massachusetts with the following conditions: 1) food shall be marked, or otherwise, to identify four hours past the point in time when food is removed from temperature control, 2) food shall be cooked and served, ready to eat or discarded within the four hours of temperature control, 3) if food is in unmarked containers (not identifying the time period), then food shall be tossed, and 4) written procedures shall be maintained and made available to regulatory authority in accordance with above and 3-501 of the code. (Unanimously, voted in favor.) Q:\MINUTES\EXCERPT OF MINUTES\EXCERPTS\Excerpt BOH Jul 14 2009 MCDONALDS Food Temp Var.docx n EXCERPT FROM THE BOARD OF HEALTH MEETING MINUTES ON JULY 14, 2009: V. Variance — Food (New): A. Karl Keppler, Keppler Mgt Co d/b/a McDonald's — (three locations: Rte 132, 175 North St, Cape Cod Mall), Hyannis, temperature of foods. Karl Keppler was not present. Thomas McKean read the code and stated there is a variance needed from the federal 1999 Food Code of 3-501.19 to accept the prepackaged food products. Upon a motion duly made by Mr. Sawayanagi, seconded by Dr. Miller, the Board of Health duly made a motion to approve a variance from the federal 1999 Food Code 3- 501.19 adopted by the State of Massachusetts. (Unanimously, voted in favor.) Q:\MfNUTES\EXCERPT OF WNUTESTXCERPMExcerpt BOH Jul 14 2009 MCDONALDS Food Temp Var.docx f Presen er vt 4 I - Mc Don Features: " " • Solid 12"x36" (305x914mm) r12, P -_ 36 --� stainless steel top shelf. • Includes three drop mat I` - - shelves to hold bins and condiments. " '' = il " • Includes easy-access pulp tray holder. {pr "� • Durable nickel-chrome finish on posts, wire shelves and y...,Y`t pulp tray holder. 1 '" ' —` • 1" (25mm) ledge keeps bins contained on shelves. " ° , • Easy rolling ;.` ';.-� � -'��. ,h 4" (102mm) casters. J Width Length Part No. (in.) (mm) (in.) (mm) DTPC-36 12 305 36 914 tv d'&Ve' -%xv r 11IU Available through your kitchen equipment supplier. 6"Y :F . ..... .. 7WRVWWr i. ® REGISTERED An items manufactured by InterMetro Industries �SC corporation are warranted to be free from detects t e o O I - a o 0 2 in workmanship and materials for five years. LL Tag #201.15 18534 me wtr27 10/31/07 1:10 PM Page 1 f^ A a a McDoNALDs ESPRESSO COFFEE F lei BEVERAGE-AIR PRODUCED ESPECIALLY FOR . o 0 o A 27"DEPTH MODELS: w$ 4 3L UNDERCOUNTERIWORKTOP BEVWTR27A-SR(WTR27A) ." REFRIGERATOR Worktop Coolers h Versatile,compact models with stainless steel work tops and refrigerated storage of food products. rt Working height is 36 3/6'on 5"casters. : ' w ,? r McDonald's Espresso Coffee Cooler Modelw � ' WTR27A-SR Cooler includes a modified top with ° holes for milk tubing lines,5°Casters,right hand <, hinged door,whip cream holder assembly, Syrup t Speed Rail including Cocoa base holder. �> T ' Cabinet Construction: k, l zT� < Heavy duty construction includes#3 finish exterior stainless steel on front,sides,door(s)and grille. `: .. '�k,• Cabinet bads and bottom are galvanized steel. :. Interior liner is made of corrosion resistant ; anodized aluminum.Interior thermometer is WTR27A-SR standard. Cabinets are insulated with 2"thick foamed4n- '� s' place polyurethane insulation.Sub-top insulated k a ,,�, with 1/2p foamed-in-place polyurethane insulation. 5" Sub-top insulated with 1/2"foamed in place polyurethane insulation.Doors are mounted to cabinet on self dosing door with cartridge hinge system with 120 degree stay open feature.Doors n are equipped with a snap4n-place vinyl magnetic f ; gasket for a positive seal.Convenient,double pull style door handle is made of black anondized v Al aluminum.3"and 5'casters are standard,2 include brakes.An 8'cord set is provided with 115 volt models.Cabinet interior standard with 1 steel wire epoxy coated shelves per section.Interior light with ' A manual switch is provided with glass door models. rRa Refrigeration: Refrigeration system utilizes R134a refrigerant governed by a capillary tube system.Automatic (non-electric)condensate evaporator is provided. ` c Unique front venting through grilles located below " doors permits units to be installed against back walls and curbs.Interior forced air system with high humidity evaporator coils, provides the ideal environment for food preservation. `VWV'.B EVE RAG E-AI A.C01NT Tag# 189.98 f 18534_mc_wtr27 10/31/07 1:10 PM Page 2 F. k `XTW\J.BEVE,RAGE—A1R.00M Model Specified Store# Location Quanity A, 27.00 MODEL WTlWA DIYQISWNAL DATA Net Ca;=4(aA is 1L) 62 Net Capacity ems) 175 „ width overa!!(mrtes) 2r wndfh overall(ffun) 6W 33.80 h,. . Depth overall(mches)-Less handle 29 Ifir Depth overall(rmn)-Less handle 739 INC Height overall-on X casters(mdnes) 31 3116' Height overall-on W ors(mm) 676 t Depth w9h door open 90,(inches) 53 318 _ 4 Glean Door wilt roches) 22 V2 x 21 112 Number of sty 2 Number of doors 1 WTR27 FRONT ELECTRICAL DATA { Full bad amperes 1151WI 4.0 o� Full load amperes 22OW1 - t34.341 ` REFRIGERATION DATA RekklWmt R134a Horsepower 116 %VBGHT DATA Gross Wenght(Crag bs) 160 1 Gross Weight(Crated kg) 72 'd ` S ms, WTR27 COMMON END ` n F P.O.BOX S932,sPARTANBURG,SC.29304 U.S-A.PHONE 1.800.845.9800 FAX 1.864.582.5083 ,ry i 1 I —�— Tag# 189.98 , � Sinfonia_ -Step McDonatd's Version: Standards ;. • Electronic control board With illuminated graphics display;chip-card ( programming • High-performance piston coffee machine with pre-infusion • Two precision grinders(regular and decaf beans)with direct grinding Under counter milk pump solution for up to two different milk types Hot and iced espresso based beverages • Easy operation panel With pre-selection buttons for four diflererlt drink sizes, second milk type,decaf beans and syrup option • Automatic wash,rinse and sanitize cycle ", _ • Bean level monitoring �°- ,yam • Height-adjustable coffee and milk dispenser t;; • Dry coffee grounds container for up to 4o pucks f • Internal counter function for each product • Stainless steel frame m. '' • Two year parts and labor warranty meal 208H,Iph PF.ISM.SO/60 HE.30 A Wft 1.6-30) Water Connection Supply Line Metal hose with G 3/8'nut.L=4.9'(1.5m) watts Pressure 11.s to 225psi(0.8 to 8.0 W4 Water Hardness max.3gm Chlorine Coateat max.100ppm Dralln Orain Hose D=0.63'(16mm).L=6.5'(2m) Otmendeft 19'lvrt 24"h x 31'd Approrats CE.ULI NSF.Key Chncais/Ecolab Franke espresso machines are UL approved to electrical safety and sanitation standard NSF 4. C@LM NSG r j i ; ter► a �. , � _ : a �t ES.PRkSS® SPECIALISTS Installtion Guidelines McDonald's Specification Sinfonia, Model M2MCF/2MUT 19"wide o a ' 5"of clearance recommended 24�deep above the grinder 000 0 C The machine includes one hose for milk 31°high and one for steam,each 55 inches long.It is recommended that the machine sit directly over the holes cut in the refrigerator and/or counter OR within reach of factory provided MUT hoses. electrical box (6"square) Milk/Steam supply tubes MUT electrical wires Beverage Air Refrigerator eceptacle 3/8'Braided Stainls vw es ithin cold water supply line U r wide 208V,30 amp single phase circuit 11 wide x .5 a deep x 31'high for espresso machine.Ensure the 115 volts,3.5 amps receptacle configuration matte E the NEMA#L6-30 plug supplied with UCR27= the machine. 3/8'drain fine 27'wide x 29.25"deep x 34.5'high 115 volts,4 amps 115V,4 amp Povier for Floor dram(within 51 h Receptacle i within 3' F Hole layout for refrigerator COUNTERTOP VIEW —I 4' 71W Bads edge Of countertop 4' This hole drilled through coui ter These t 31(s through counter ( 7/8' only ands ould not be drille and refr ator 1 until the i4taller determines e 25' 1_1ig distance tween the top oft ie 25 refrigeratoand the counter i adequate 10 Ae r utility hook-up i IitEVMSW I I ___J ssfl � I outh Seattle,WA 98108 censer fine of machine 206.784.9563 tel W0.367.0235 toll-free 206.784.9582 fax wwwresiespresso.com All electrical and plumbing work must meet local codes. Tag # 21.10 �V ��S NSe�Z V��iCG►1 �CL 3 W 4 K%V14 A%Pq e%Z- 1� $ V( SV,4t.ItjCAk%cat4 — 15.250 1.125 I � I A 1 a 1.406 �-------14,438---� 0.531 5.921 —16.375— .� 5 17 2007 SYM REMON DATE s A 10863 273LU7 DMWINOS ANDX6CM ANAR!71ft i0.0G®RY Or lNlf lJ AND 9WI ND'f R RBRO= OR SPIED OR 7RANSAF mms ' iv nmlD vum wrniart n�wnm[N veunss<aI DP Nl11C CUP TUBE HOUSING VERTICAL MOLE CAMBRO y Tag ## 46.00 Y Y )tc"I"ON-Cg 1�tc�vt Tcc��o 2 C 02.Ct CO29 Specifications (Continued) 36-11/16 26-3/16 (932) (665) 0 68-1/4 (1733) O O TOP VIEW DRAIN 36-314 (933) 25-7/16 WATER • - _ Cd IN (646) (527) IN - 3-13/16 (527) - (97)7) REAR VIEW 22 12 20-11/16 POWER (572) (526) CORD III 32-3/4 25-15/16 (832) (659) NOTE:FIGURES IN PARENTHESES INDICATE MILLIMETERS Figure 1 Model CO29 5 Introduction I. Important to the Operator 2 ti ti 3 ti £ Figure 2 ITEM DESCRIPTION FUNCTION 1 Rocker Switch On/Off switch which powers the machine on or off. 2 Touch Screen Control Interface screen which allows the operator to control the operation of the machine. Model CO29 11 Introduction R$SSp �111tWeCt._ b / 1• 1 1 ` e'� q. ITEM TAG NUMBER: 21.10 ITEM DESCRIPTION: Sinfonia Specialty Coffee Machine MANUFACTUER: ESI-Franke Contract Group H&K PART NUMBER: FCS-SINFONIA-MUT UTILITY REQUIREMENTS: 208/60/1 28.8A 3/8" Filtered water line UL LISTING: Unknown OTHER LISTINGS: CE, UL, cUL, NSF COMMENTS: Specialty Coffee Items r 1.€I �f( i4 ;f 1, 4 ` i f H&K INTERNATIONAL INC. 1343 South Henderson Avenue Dallas,Texas 78223 ,4 214-882-3500 � Franke Coffee Machines v L) I,-I I e i c')t'll 000 ®® TAYLOR COUV � t ' Beverage Dispenser Two Flavor ! Features 6 This new juice dispenser provides two separate flavors pp using your existing space. State-of-the-art technology ;_ E proportions concentrate to water consistently,for the i. proper flavor in every serving. Speed of service is 1! r greatly improved,with product dispensed at up to 4 ounces per second. Juice in Bag p �� " „ ` Two easy-loading cassettes provide for quick refilling when - the bag is empty,or changing flavors as desired. The „� ;. �, ,, �u� � • concentrated juice is dispensed directly from the bag. I3` c A Bar Code Scanner z s Juice bags are provided with a bar code on the product tube. Li The scanner reads the product ID,expiration date,water y,T£ -2 ratio,and ice status into the control,so product quality and consistency are assured. The flavor name appears on the LCO screen. I Controls ' 1 _a « Four serving buttons are located below the desired flavor on � t, ' the durable touch screen panel: Small(12 oz.),Medium(16 } oz.),Large(21 oz.),Extra Large(32 oz.).Serving sizes are pre-set at the factory,and can be calibrated by a technician. ; r (}Temperature Control The temperature is preset to maintain the juice within the range of 35 to 41°F(1.70 to-5.0°C)to assure product ,a l quality.Note:Must be hooked up to the restaurants chilled ; 4't ° water supply from the beverage system of less than 4511F Indicator Lights .' Two green lights indicate normal operating conditions. One i '. green light on,and amber light flashing indicates the dispenser product is out or the bag is ready for scanning. f When product is out,the flavor is locked out from operation until a new bag is placed in the cartridge,and the product i i tube bar code label is scanned. Red lights indicate an error, -�` or service needed condition. Drip Tray ' Cup locator assures proper cup placement for dispensing t, into the cup. Drip tray is easily removable for cleaning. Cleaning Rinsing of the mixing nozzles is performed daily. The juice C V� dispenser must be disassembled,cleaned,and defrosted ;, 1 once per week. b LISTED + Standard 18 SA4632 I¢) Rockton, Illinois 61072 International Office Toll Free: 1-877-HELP-MCD Taylor Company S.r.l. ISO 9001:2000 i Phone 815-624-8333 Fax 815-624-8000 Roma, Italy Registered Firm www.taylor-company.com Tel:+39-06-420-12002 Fax:+39-06-420-12034 fit 11� j e-mail: helpmcd@taylor-company.com e-mail: romeoffftylor-company.com Tag #24.01 a Bevera9Die Dispenser 11-1/2 26-1/8 (292) ( ) 11 (279) x AIR OUT 38-9/16 AIR IN- (980) ' (BOTH SIDES) I (219) WATER POWER im-r MOM —4- IN CORD M 14(102) (5m) —�` 14 02) H226)4 NOTE: FIGURES IN PARENTHESES INDICATE MILLIMETERS. weighs Ibs. kgs. Specifications Net 150 68.0 Electrical Crated 180 81.6 One dedicated electrical connection is required. See the Electrical chart for the Co.fit. Co.M. proper electrical requirements. Manufactured to be cord connected. Consult the Volume 7.0 0.2 international Taylor distributor for cord&receptacle specifications for 50 Hz. equipment. Refrigeration System Dimensions in. Mull. One,approximately 4,000 BTU/hr.R404A.. Width 11-1/2 292 (BTUs may vary depending on compressor used.) Depth 26-1/8 664 Air Cooled(Standard With Legs) . Height 38-9/16 979 Minimum clearance:12"(305 mm)ceiling,0"on the sides,'and 3"(76.2 mm) Counter Clearance 4 102 rear with air deflector.Minimum air clearances must be met to assure adequate Mounted on standard legs air flow for optimum performance.Optional: (No legs with counter gasket) Minimum clearance:3"(76.2)on all sides. Electrical Total Supplied Water supply Amps with tEA Con! Requires an insulated 1/2"I.D.line for chilled(330 to 451 F),filtered,boosted 115/60/1 Air 10.0 5-15P water from the beverage system. Minimum required flowing pressure is 30 PSI at 1.1 gpm at the dispenser. For optimum performance,a minimum of 50 PSI flowing pressure at 1.8 gpm is recommended. This unit may be manufactured in other electrical characteristics.Refer to the local Taylor Distributor for availability. (For exact eledWal information,always refer to ft data label of fhe unit.) Accessories " Continuing research results in steady improvements;dieretore,time Cleaning Brushes Concentrate Cassettes(2) specifications are subject to change without notice. Legs(4) Wwaift 0-ring removal tool LimitedOperators Manual Taylor Company warrants each telcJuicer to be free of manufacturing detects for.(a) - Plastic Wash Bottle three(3)years on parts and labor(see warranty/checkout card),and(b) no • Taylor Lubricant warranty on wear items designated as'Off;in the Taylor manual. This wartanty is valid only if required service work is provided by an authcrimd service agency. For Tune Up ICIt further details,please contact your local Cord-Cola representafe. Warranty/Checkout Card :.®®® A Division of rrier Commercial Refrigeration,Inc. Rockton,Illinois 61072 Printed in U.S.A. TAYLORO 815-624-8333 1-877-HELP-MCD Fax 815-624-8000 065135 MCO 1/07 Tag # 24.01 . A , { O.SB3.__ +. 0.99U► _-..-.._�_._ILJIJ ..- +_0.9J4 3.313 5 +--4.437--^ _— LMt REY6GY WiE - ' mom ' roa nsm m.a.+rne aems ,1 Tag #-51.02 Ulna actvRQ%2 : 1� r� �C — -�•�2+Lw� :ov�w �T—� r � c . LL -22.844--- 35.2.50— —1-evaallf a • _ .�Ilt I I.0 I I "� Q I I Ih II III III i � �" • (j.f� I I �.q,I��I II II•I III I I ..«• - 1�t `, +I f I I ��III III III I•II I I r ' x 1`OIIA k LI Li I•II it � i h � ,:.. -- 58.188- 28.00 6.000 -----58.188 - 1.00 26.990-- MARINE EDGE SHELF 6,137 rl 5.25(HOLD) -� 1,250 1,250 21.500 32.7M 1.250 4 9 2007 RvtSMN DAIE E 10812BP LE D GN DRAWING FOR 7721 uuwD allo SPcaatunoN ANe tFrt vaove�n oP Nmc pgyy S8•CABINET DRIVE 1HRU 28"DP. AND9WLNQf BEino ff 7C®OR OD71�OR 7PA1� � TO A THDID RARTY WfI1101R iFQ WRfRBi PBD44S10N OF NSIC FF. t Tag #45.11 .,. .,.,. x.. V,, ht-,.c a fir, tt., !i 'r '�Tf•F^ x to fi'" �u' .�, rp..,r'w,. > 'w y 4e : 4P-1 " "� - i. �.yw; x.•'.Y . • :r � 1+i' s ki � yy�+;;a''�3��"'" � . I 7 - f 4 it r r* .U�^ � F.. r, r(ff��(• { .d { 4 , a "t {': '-ua.. ,.� ,.+ �.�;J .x+.M'. !,e a•` r.^,.r .w.e..w«-...v �-.-� 2, .Mtx d� � ,a.,�r,.' ' .� r .r 1 ,• f Z,9 y^"^"a'r�•i;"N: i�r :.'3, °;�'. ,8•.' ...r''' ''x 'a':. . t.. t { j t t Features & Benefits • Five different cup sizes can be 1 dispensed. j wVie • Highly accurate dispensing system delivers uniform ice and • Ice bin storage capacity is 150 lb beverage volumes, providing (68 kg). proven labor savings and consistent yields. Integrated cold plate cools syrup and ensures beverage quality. .j • Receives orders from the POS Optional Pre-Cooling Unit or Soda system (currently POSIII with 3.60 Circuit System is available to chill or laser, or Compris software), soda and water. dispenses cup, ice, beverage,and . Capable of dispensing a t` conveys finished drink to Drive- # Thru presenter to lid and serve. predetermined volume of �®® beverage for creation of specialty f�L7� f3. • Conveyor presents beverage drinks, such as ice cream floats. orders in a systematic fashion, k7 a improving order accuracy and ' Manual drink(dispensing&3de helping reduce crew confusion. provides back :u,''p drink - production co C:) a • Key oad provides capability to q - �' ' dispense eight beverage flavors, ' CFC free and R404a refrigerant ' lain water, carbonated water, or a i p Ice maker can be top moiante' full cup of ice without beverage. (adapter kit is needed). ; Dispenses four ice levels per r ' e' r: : r. area cup size-no ice, normal ice, extra CO t ice, and full cup for brewed tea. Pre-Cooler COonald s Tag #s 20.00 and 20.99 f 1 Technical Automated Beverage System Spedications Dimensions: 67" H x 35.5"W x 36" D (170 cm H x 90 cm W x 91 cm D) Shipping Weight: 400 lb(181 kg) Electrical Rating: 115 V/60 Hz,3.0 Amp or 230 V/50 Hz, 1.3 Amp Drink Production Rate: 16 seconds for first drink, following drinks every 6 seconds 0 40OF Cup Clearance: 7.5"(19.05 cm) Valve: Multi- 8 flavor Carbonator: Dedicated remote large reserve required Fittings: 3/8" (95 cm)barb Pre-Cooler(fits inside ABS base) Cooling Capacity: 7-21 oz. drinks/minute j Compressor: 3/4 Hp 1 � Refrigerant: R404a - �. , Electrical Rating: 115 V/ .�� 9 60 Hz, 14 Amp or 230 V/50 Hz. 7/Unp a ' s�, 91• Initial Average lcebank: 60 lb(27 kg) Shipping Weight: 160 Ib(73 kg) Fittings: 1/2" (1.27 cm)barb -+ Agency Listings: � (L, V ao°twe are mr.r, /J y C t •1J �•. IIfiRI Ordering Information Part No. DescriP tion 561299995 Automated Beverage Systern(115V/60Hz) ' 561299997 Automated Bevera a Systern(230V/50Hz) -' 56000270 Pre-Cool Refrigeration Deck(Soda Circuit pre-cocl optimal) .5(M00198 Included: Unit Install Kit(ASS only)or(ABS&Pre-Cool) or(ABS vAth Soda Circuit') 569000199 42 oz.Cup Tube Kit(optional) For more information or to place an order, contact your sales representative or authorized distributor. In the US: Tel: 1-800-238-3600 Fax: 1-800-535-4235 Outside the US: Tel:1-763-421-6120 Fax: 1-763-422-3297 UK: Tel:+44 1142 855886 Fax: +44 1 142 855886 Rest of Europe: Tel:+49 2173 7930 Fax: +49 2173 77438 Asia/Pacific: Tel:+65 862 5542 Fax: +65 862 5604 Latin America: Tel:+52 555 272 7904 Fax: +52 555 272 9292 • Visit the IIVII Cornelius web s to at www.comelius.com for all your literature needs. IMI Cornelius Inc. •One Cornelius Place•Anoka, MN 55303-6234 •USA 02ON IN41 CoTesuss in-c. CATG 8239-01 Tag #s 20.00 and 20.99 BUNN 12 Cup Digital Dual-Voltage PROJECT Coffee Brewers DATE Ij .. i Automatic CDBC Coffee Bra • Large 200 oz. (5.9 litres) tank provides back-to-back brewing capacity. • Dual voltage adaptable. Can operate at 120V/15 amp or 120/208-240V/20 amp. • Digital temperature control and accuracy. - • Quicker install saves up to 30 minutes. Pot level, cold brew lock-out and tk k temperature set easily from advanced touch pad on front of machine. I • Electronic diagnostics and built in tank drain make service easier. SpiashGarcP funnel deflects hot li and. r • Coffee extraction controlled with programmable � Rog pre-infusion or pulse brew. 1 Model CDBCF-DV (2 top warmers) a (decanters sold separately) '--_F Dimensions: 18.9" H x 8.5" W x 17.8" D (48cm H x 21.6cm W x 45.2cm D) For current specification sheets and other information, gwvmbunn.com 016M - • Fag # 21.04 Easy Clear EQ-17-TL Paper Filter Palk 4 " #,'', 1GPR SS Portable Server Product No. : 30200.1000 ^^' Product No. : 20115.0000 t r r* - on an RWS1 Warmer Dimensions: Packed per case: 1,000 1GPR Product No. 12487.0001' 1:F/,6* H XZ'/i W x"a ' _F- v 4ft Dimensions:41/4 Base x Y'4 Sidewafl RWS1 Product No. : 12203.001. 31.6 km H x 6.3& W x 7.6g% D ~- *Also available with side harx0es un Base A 1t09m Sidewall or black decor. • Easy CIeaf ED-17-TL Easy Pouf black decanter Product No. : 30201.1001 r" Product No. : 06100.0101 Dimensions:81/4' H x'A)' Dia. GuanW.. 1ato packaged in 20.95 crn H x 5.836 Da. WalMes(if 2,3,6,12,a Easy Pout orange decanter(for decaf) Product No. : 06101.0101 Quantity. 1allso packaged in WantiUes of 2,.3. 6, 12, &24) j 9 .� Mee! Agency Listing F. -CDBCF-DV � Tag # 21.04 Dimensions & 77 Specifications - .a r Model Product # Volts Amps Tank Heater Total Brewing Cu. Shipping Cord Watts Watts Capacity Ft. Weight Attached CDBCF-DV (2 top) 28800.0230 120 15 1425 1800 4.5 gal./hr. 4.0 30 lbs. No 120/208 15.6 2629 2980 7.5 gal./hr. 120/240 17.5 3501 3850 7.5 gal./hr. fCDBCF-DV (2 top)* 28800.0231 120 15 1425 1800 4.5 gal./hr. 4.0 31.2 lbs. No 120/208 15.6 2629 2980 7.5 gal./hr, 120/240 17.5 3501 3850 7.5 gal./hr. 'Model has a stainless steel funnel. Brewing capacity:based upon incoming water temp of 60oF (140eF rise) per 1/2 gallon brew time of 4 minutes. Electrical: 120 volt, 15 amp. models require 2-wires plus ground service rated 120V, single phase, 60 Hz. An internal terminal block is configured for connection to a 3-wire plus ground. Plumbing: 20-90 psi (138-621 kPa). Machines supplied W4h male flare fitting. Twin models supplied WItlmale flare fitting. 7 � lyi FCT MODELS 21.40 x s 18.89 16.77 1 .5 7.94 PF PF 4.1 1 E ,R - 15.6 1.03 (--5.94--� 1.03 } 17.72 3.46 8.50 BUNN Corporation - 1400 Stevenson Drive Springfield, Illinois 62703 800-637-8606 • 217-529-6601 Fax 217-529-6644 aww.bunn. BUNW practices continuous product research and improvement. We reserve the right to change specifications and product desigrmtieAh(sach revisions do not entitle the buyer to corresponding changes, improvements, additions or replacements for previously pu"pseahte All dimensions shown in incheeunn co ration owns aA relating to materials to this ubication. Please contact Bunn n� per epr y portion of this oublimfion. rpo copyrights g p Corporation to eh r aduce an Tag # 21.04 1 � IProject Name Item No. SWVIR Quantity I 1CM4 Model No. 1 Model: SKMCD 1 P Fresh Cream Dis penser ' Model 0 SKMC131 P yl i Y NSF ETL CE Approvals Silver King Refrigeration,Inc, 1600 Xemum Lane North Plymouth,MN 55441-3787 Phone 800-328-3329 for the most recent specs and tech manuals Fax 763-553-1209 visit www.silverk-inv,.com Printed in USA 08/05 Tao # 21.12 Project Name Item Number smvm Quantity ® Model Number i SERIES: SKMCDIP CREAM DISPENSER u a Model(s): SKMCDIP 9A0 3,575 15M .531 ------------ F --------------------- GAM �- 8 E i 13.ifii 6.0m 11.976 ------------- 9 � O Oo MODEL WIDTH HEIGHT DEPTH —CAPAC ITY SHIP WT NEMA PLUG AMPS COMPRESSOR SKMCDIP 9.0" 25.5" 16.5" 1 5 LITER BAG 65 LBS 5-15P 1.2 1/12'HP Cabinet Design—Stainless steel exterior including shell, apron,back and door. Door mounted sugar container rack included. Interior is also fully stainless steel construction. A high,density polyethylene (HDPE)product container is included which accepts a five liter prepackaged bag of product. A removable drip tray is included. The spring operated portion control dispensing valve is actuated by a solenoid valve and has two portion size buttons that are preset to dispense 3/8 oz. and 3/4 oz. shot sizes. The shot sizes are programmable via the touch pad interface on the front of the unit. Refrigeration Design—Features a R134a hermetic refrigeration system with a capillary tube metering devise, cold wall evaporator and hot wall condenser design. The dispenser utilizes a programmable temperature control with a digital temperature indicator on the front of the unit. Warranty—Two year parts and labor warranty and five year compressor warranty. ARM ' C Distributed by: Silver King Refrigeration,Inc. 1600 Xenium Lane North Minneapolis,MN 55441 Ph: 800-328-3329 Fax: 763-553-1209 www.silverking.com Specifications are subject to change Printed in USA Tao # 21-12 BUNN ITEMri 4 Galion Narrow PROJECT Bced Tea Dispenser DATE i Iced Tea Dispenser 12a . ? . • Dispenser has 4 gallon(15.1 Q capacity. • Integrated lid retainer prevents tampering. 1 • Two dispensers,placed side-by-side,allow added flexibility and twice the capacity within the same footprint as one TDO-4. • Front-back handles for reduced counterspace usage. • Three and four-gallon indicators. • Integrated drip tray. �'' ( ,g. .: TOO-4 ( ! 4- 'T 'P .1 DimenMons: 21"FI x&1"W x 23.6D (53.3an H x 15.2+cn►INx 60crn D) Space Saving: Two TDO-N dispensers fit within footprint of one TDO-4. ro" mk-rF For current specification sheets and other information,go to www Nunn conL Faucet Assen ty ft, Replacement Lid Product No.:03260.0003 Product No.:39624.0000 Drip Tray TDt}N Locater Guide Product No.:39626.0000 Product No.:39696.0000 t. Drip Tray Cover Product No.:39627.1)000 Memel Agency Listing r . TDO-N 0 Tag# 25.01 Dimensions S Specifications Model Product# Capacity Handles Cubic Measure Shipping Weight TDO-N 39600.0000 4 Gallons (15.1 litres) Front/Back 2.2 ft3 � 12.3 lbs. I 21.9 s 1— .77 2X1.42 u o 21.0 2X 18.7 8.1 19 1.0 19.1 23.6 TDO-N t:. Bunn-O-Matic®Corporation-1400 Stevenson Drive Springfield,Illinois 62703.800-637-8606•217-529-6601 Fax 217-529-6644•www.bunn.com I8UNW Practices continuous product research and improvement.We reserve the right to change specifications and product design without notice.Such ►"Sion do not entitle the buyer to corresponding changes,improvements,additions or replacements for previous) All dimensions shown in inches. y purchased equipment. Tag# 25.01 MCDONALDS OLD OWNERS 1995-2010 N ATT I C TOWN OF BARNSTABLE 3og'd '75 L ATION Soo , `j/g i P S T SEWAGE VILLAGE W N to KS ASSESSOR'S MAP & LOT INSTALLER'S NAME & PHONE NO. A & B CANCO 775-6264 G2 c�sL TANK CAPACITY a o /®o o go LEACHING FACILITY:(type) —o w aj S f w F►2 (size) S WATE BUILDER OR OWNER S r?% ✓, / `i 0.S DATE PERMIT ISSUED: �� - 1 t5 ® '�' .2 DATE COMPLIANCE ISSUED: VARIANCE GRANTED: Yes No �=�LL� �►aft� �. 'I FEs... . ............. THE COMMONWEALTH OF MASSACHUSETTS 3og 0` 5 BOARD OF HEALTH TOWN OF BARNSTABLE Appliration for Diipuiiai Works Tonstrnrtion Errant Application is.hereby made for a Permit to Construct ( ) or Repair (4) an Individual Sewage Disposal System at: .... to Address o�A�d NpLocai --------------------------------•----. LL6..................................... __.. ---- Owner : 0n0 .......-•..................................................... - ...ZqQ -_0.._ �.. Installer Addre Type of Building Size Lo ---------=------------------Sq. feet U Dwelling—No. of Bedrooms.................................. .Expansion Attic ( ) Garbage Grinder ( ) p, Other—Type of Building ---------------------------- No. of persons............................ Showers ( ) — Cafeteria ( ) a 04 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........................ (4 Test Pit No. 2................minutes per inch Depth of Test Pit.................... Depth to ground water........................ 9 •••--•-•---••--------••-------•-••-----•--------•---••-•••-•--------------------------------•--------•-•----...----•-•-------••----•--•-•••--•--••-----.----- 0 Description of Soil...............................................................................:........................................................................................ W --------------- --------------- U Nature of Repairs or Alterations—Answer when applicable.X- ._.4_Crrra_�li, tel -I Pat .. .. � ft�......... Q4.......--••---••••---•---.....--•-•-•-•-•................•--------------•---•--•--•----------------•......---•----------•-----•••-------------------------...------------. Agreeme The undersigned agrees to install the aforedescribed Individual Sewage Disposal System in accordance with the provisions of TITLE 5 of the State Environmental Code—The undersigned further agrees not to place the system in operation until a Certificate of Compliance has been issued by the board of health. Signe -:... ............................................................. Date Application Approved By . - . ---- Date Y Application Disapproved for the following reasons- ...................................................---------------------------------------------------------------------------------- ....................................................- ---------------------------------------------------------------------------- ---------------------------------------------------------------------- ................................-- Date PermitNo. ....- © .:f.+J--------------------------------- Issued ------------ ..............----------.......----------- Date P � THE COMMONWEALTH OF MASSACHUSETTS t BOARD OF HEALTH ttt TOWN OF BARNSTABLE &rttftrak of C�oxnyitttrcce THIS IS TO CERTIFY, That the Individual Sewage Disposal System constructed ( ) or Repaired (4 ) by ------------G0q--6v.c�----------------------------------- ----------------------------------- ---- --------- ...............................------------................................ Cslnstaller at ,57' '3 .........................wirh x�'�� ------ �<i--........i L Z tL... has been installed in accordance he provisions of TITLE 5 of The State Environmental Code as described in the application for Disposal Works Construction Permit No. ---- o..: ----------------- dated ..G�': -- p........... THE ISSUANCE OF THIS CERTIFICATE SHALL NOT BE CONSTRUED AS A GUARANTEE THAT THE SYSTEM WILL FUNCTION SATISFACTORY. DATE----------------------------------------------------------------------------------------------------- Inspector ................... --------------------.................................. { ✓ 1 No.. n.79_ Fps............. THE COMMONWEALTH OF MASSACHUSETTS 3og _ 0 in5 BOARD OF HEALTH k %-,4 • TOWN OF BARNSTABLE Appliratinn for Disposal Works Tonstrurtion jhrmit Application is hereby made for a Permit to Construct ( ) or Repair (4) an Individual Sewage Disposal System at: .................................. --•---•••--••••--.....---•.....-••------.....-•-•-•--•------•------- G nn Locatiort�-Address or Lot No. ........... ._..�IFI-..��...C��4d..... ....-•--- --J�-� - �l!I..CJ�f:¢e� �31d1La�...--•------ -----------------------------•-•----•--•-•-•--- -------- - --�- -d---- - ------............---- Owner Ad re s 74 40 .. ..<Qhi2��4 ...................... Installer Addres d Type of Building Size Lo ............................Sq. feet U Dwelling—No. of Bedrooms............................................Expansion Attic ( ) Garbage Grinder ( ) '4 Other—Type of Buildin ...... No. of persons............................ Showers — Cafeteria Q' Other fixtures ----------- .........--------=------- =- == --------------------------------------•------...._.......--•--------------...--------- WDesign 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_ .n..�.UTotal leaching area..................sq. ft.. Z Other Distribution box ( ) Dosing tank ( ) aPercolation Test Results Performed by.......................................................................... Date........................................ Test Pit No. 1................minutes per inch Depth of Test Pit.................... Depth to ground water........................ fi, Test Pit No. 2................minutes per inch Depth of Test Pit.................... Depth to ground water........................ -----------------------------------•----•----------•-----...---••------------------•......•--•-•••••......................................................... 0 Description-of Soil................................................................................................................................................:...................... U ------------ ----------------------------- -...............................................................=................................................................................... W V ' Nature of Repairs or Alterations—Answer when applicable._T-2.._____ ___ _a�r�._ tu�... .l1e4...tt S � ._._..... p... 4_?... �J------------------------------------------------------------------------------------------------------------------------------------------------------------------------- Agreement: The undersigned agrees to install the aforedescribed Individual Sewage Disposal System in accordance with the provisions of TITLE 5 of the State Environmental Code—The undersigned further agrees not to place the system in operation until a Certificate of Compliance has been issued by the board of health. . � Signed .--- ...... ----- ,AA q . .. Application Approved By : �..".... (i'....---------------------------------------- -------------------------------------------- ----- ...... G) e Date Application Disapproved-for the following reasons- ..........................................--------------------------------------------------------------------------------- ................................................. . --- ---------------- ------------------------....---...-- ------.......................................---------- ............. ........................................t�q Date PermitNo. / -------------- --------------- Issued .......---------------------------------------------------------- Date I � P � THE COMMONWEALTH OF MASSACHUSETTS BOARD OF HEALTH 5P TOWN OF BARNSTABLE (ge>r#ifirate of (1110mytianre THIS IS TO CERTIFY, That the Individual Sewage Disposal System constructed ( ) or Repaired ( ! ) by----------- .f✓C------------------------------------------ -------------------------------------------- --------------------------------- ------- 2 r L/ In�ta^ller f at '0v....... i ----`�...'Z.....ex/ - �1'f........, " l..l.�G-�..f' 2.Z..�----------------------------------------------------------------------------- has been installed in accordance with the provisions of TITLE 5 of The State Environmental Code as described in the application for Disposal Works Construction Permit No. ... .: ...............'_ dated -. =_, __-'..�®._...___.___. THE ISSUANCE,OF,THIS CERTIFICATE SHALL NOT BE CONSTRUED ASA GUARANTEE THAT THE SYSTEM WILL FUNCTION SATISFACTORY. DATE............. .......................................................... •-----------...... Inspector ---------........-----.......---............................................................ THE COMMONWEALTH OF MASSACHUSETTS Ir► VVV BOARD OF HEALTH TOWN OF BARNSTABLE No..... ... .. FEE.............-.--•--- Disposal Works Tuns#rnr#ion f rrmit Permission is hereby granted...------. ............-----------------------------------------------•----•----..........................----._..........................•. to Construct ( ) or Repair -. -an Individual Sewage Disposal System 1 at No. ? �� = = .. ��9as.?,1 '`'�c. - W_ _ �_l------------•-----------•-------------------------- / Street as shown on the application for Disposal Works Construction Permit No...14:- q3.. Dated.....f=. --CGS.......... ......................................................-------------•----....---------•-•---•-••--•.--.. Board of Health DATE............................................... ......................... FORM 4508 HOBBS✓�WARREN.INC..PUBLISH 1 • �P�OFTHE T TOWN OF BARNSTABLE OFFICE OF DAB MASK i BOARD OF HEALTH .� Md �p 039. e0A May 367 MAIN STREET HYANNIS, MASS.02601 November 27, 1991 Robert Canzano 30 Wixon Road Dennisport, MA 02639 Dear Mr. Canzano: You are granted a temporary conditional variance from the Board of Health "Revised Supplement to Minimum Sanitation Standards for Food Service Establishments" Regulation 10, that requires the grease interceptor sized to the capacity of the kitchen flow rate of 15 gallons per seat, or chair, per day. This variance will allow you to operate your food service establishment at 500 Main Street, Hyannis, with the following conditions: ( 1) The total seating capacity shall not exceed 113 seats; only 48 seats are allowed at Spiritus Pizza and 65 seats are allowed at your food establishment. (2) The existing 1000 gallon grease interceptor shall be inspected monthly and pumped monthly, if needed, by a licensed septage hauler. It shall be pumped at least once every three (3) months. The licensed septage hauler must submit a written report to the Board of Health indicating the amount of grease pumped, thickness of the scum layer, temperature and an evaluation of the effectiveness of the interceptor. (3) All other regulations contained in 105 CMR 590.000 State Sanitary Code, Chapter X - Minimum Sanitation Standards for Food Establishment and of Town of Barnstable Board of Health Sanitation Regulations shall be strictly adhered to. (4 ) This variance expires December 1, 1992 and shall be renewed prior to that date. This variance is granted because it is the opinion of the Board that the existing 1000 gallon grease interceptor and piping should be adequate if the above conditions are met. Very truly yours, J seph C. Snow, M.D. Chairman BOARD OF HEALTH TOWN OF BARNSTABLE • *TOWN OF BARNSTABLE CF THE t0 �Qyw �o OFFICE OF to BOARD OF HEALTH yip 1639• `�0°j 367 MAIN STREET �0 Mnr k. HYANNIS,MASS.02601 en Jais rill. !a!in Street � %flat3 3Hyannis 01 C „-10. sra-f M A- 6`2-to 3 9 Dear Mr. doi-91 07�z&-P�(o You are granted a temporary conditional variance from the Board of Health "Revised Supplement to Minimum Sanitation Standards for Food Service Establishments" Regulation 10, that requires the grease interceptor sized to the capacity of the kitchen flow rate of 15 gallons per seat, or chair, per day. This variance will allow you to operate your food service establishment at 6ZI> Main Street, Hyannis, with the following conditions: ( 1) The total seating capacity shall not ex cee I seats, J05h Ll� S��-03 • �k SR r oasis P1-Z ZQ (ate yea(a a 1- Ovs- �� e� 10 s14 ,C5 The exist ng 1000 gallon rcep or shall be a _ n�A inspected y a vw L licensed septage hauler. Th 'censed septage hauler must it a written report, to a oard of Health indicating e i � � he a unt of grease pumpe , thi kness of the scum layer, b, txc,,I¢¢; temperatu and an evalua on of he effectiveness of t interceptor. gout �ieof i eri t b tri •tl dheo r g your side nin in 2 (4) All other regulations contained in 105 CMR 590.000 State Sanitary Code, Chapter X - Minimum Sanitation Standards for Food Establishment and of Town of Barnstable Board of Health Sanitation Regulations shall be strictly adhered to. (5) This variance. expires 1, 1992 and shall be renewed prior to that date. f This variance is granted because it si terce for opinion and piping Board �s��ld that the existing 1000 gallon greasep ba- adequate if Very truly yours, toseph C. Snow, M..D. airman BOARD OF HEALTH TOWN OF BARNSTABLE JCS/bcs t _ _- - • office use only �pyOpTHE Tp�o TOWN OF BARNSTABLE Received by 6 . OFFICE OF Date (C� 3 sffi�� = BOARD OF HEALTH < %� �p 163q. V k. 367 MAIN STREET HYANNIS, MASS.02601 D y VARIANCE REQUEST FORM All variance requests must be submitted fifteen (15) days prior to the scheduled Board of Health Meeting. NAME OF APPLICANT �I,�✓'� IU ( 4,0 d1110 TELL# .?94V��3-L ADDRESS OF APPLICANT 30 U)/XQ/U Ilk OZ4 37 NAME OF OWNER OF PROPERTY SUBDIVISION NAME DATE APPROVED ASSESSORS MAP & PARCEL NUMBER `jL3,P_ Q Z lam" LOT SIZE J?, 17 LOCATION OF REQUEST S 0 O M A//L S4 Awe- OW VARIANCE FROM REGULATION (List Regulation) PaPoS�U �C=57-- In� �2a"td Nee -2000 �JCi57,NC9 � an�,llan �teas2 ii-z��= f,.rc Seaf a�GJactZvl REASON FOR VARIANCE (May attach letter if more space is needed) s PLAN - FOUR COPIES OF PLAN MUST BE SUBMITTED CLEARLY OUTLINING VARIANCE REQUEST, VARIANCE APPROVED NOT APPROVED REASON FOR DISAPROVAL Ann Jane Eshbaugh, Chairman Susan G. Rask Joseph C. Snow, M.D. BOARD OF HEALTH TOWN OF BARNSTABLE r 1 s P.O. Box 999 • W. Yarmouth, MA 02673 • (508)775-2800 (800)698-3993 Septic Pumping & Installation •Plumbing •Heating •Fire Sprinklers Robert Canzano 500 Main Street Hyannis MA 02601 Dear Bob: A&B CANCO has inspected the grease trap located at the rear of Spiritus Pizza on 500 Main Street in Hyannis every 90 days. The grease trap has only accumulated 1/2" of grease material and no amount of sludge since the installation of same. When in need to clean the trap, A&B CANCO will make the arrangements with the tenant, Spiritus Pizza. Sincerely, Richard K. Cannon rkc:smd V F- �V I 4 m Q Y S 2 2 r4g, z z k $Tf:•.. A3.1 A3. t-,..LD Zm3/9" z coi o CURB,REFER TOYCIVII DRAWINGS �- U... .. .. ..... ..... F ... ............. ._ .. F- _.._.. a ...... ..._ -.....___...-.. ... L.... ..... _ ._ _ .._._..... ........... 2 •. _-_ ._ .-........ _. .. .. ......._ .._...... ...___. _ ....... _....___ _ .... ..... ..... U Z Z O AoomoN iai e'10 :}0. o w < z s EQUAL I EQUAL -------- ----- - -- ,7 7'-3 3/4"(BUILDING ADDITION) 3, 1 r-- _ — — —�� — I 7 I.1'_4- a �' 7'-3 3/4" 20•_0• --- ---A ENANCE 7 011 - I�I I I I FRONT ARCADF`�,; a a 0- AR m _ w m m w w wa LINE INDICATES STONE 5 I ® A - — W1 W1 I W1 W1 ,i,ne, ,�,• j w a WAINSCOT TYP. O I I —SEE _ { t ` NOTE 5 0 a- ! _ :I ----_�- II'I I O ry n n n n a Ii_S P EXTENT OF IADDI ON o o n n n o d ''� a j,Y ! •< �\ T3 �i r. I 1O A1.1 EXISTING BLDG 17 F TLL \• p \ � ZZ ..... ....... � :.§'0' T3 I EXTENT F '� BUILDI G I I EXISTING COLUMN •i �, TO R Al I 14 STORAGE i A5.7 A1.D I qa /5e NEW a NEW WALK-IN I r--- -�{ 9ME 'SRO M I I I FREEZER T COOLER �' 1 I I - �•.. DECOR SCOPE 213 SF 139 SF I I I r �I I AND DESIGN BY OTHERS � 4T1�' 5'-2 r, Ell III (CLEAR) Imo+ i L L- J G r -I _AREA-, 4�— —III Ufa _• � + � WINS ow A CREW , MEN SROOM - 1 )•� IN EXISTING I MAX 50 SEATS 'a ' 1 I 'y -- - PRIVACY PARTITIO ROOM (BY OTHERS) r _... I _ - -- .. _ IIj I : S maN - -'---.._ _....... .S- a E i .... „.. ...;.._ - ...... ( ,I I I I I U - EXISTING COLUMN 2 iN zn •r;. y., C T,:. `, .. o x. 2_2.X. ; . :.: 2 os.+ I I I N COOR TO REMAIN ` II rat g Nn ATI e'-4- ,tr .'( / 1 c aio GAS METER, 11_ .,.. `.� I IND �,a •�.,: ' `5. �`:: i I N•u T1M ...... O i II I I I NL'N COUNTER TO MEET-ZW — REFER TO CIVIL „ rid L J L J !,CTER) �, DRAWINGS EXTENT OF .. ....... .. .. ..... _ 6 / REQUIREMENTS 34" MAX. HEIG iv l7 EXISTING BLDG ....... - >';'..3 z —' y -. a..... u .......... y s o 1 UTILITY/STORAGE °° 1 - + ATOP SP ADDITIONAL WALL A3.5 ti L BUILD TING TO UNDERSIDE l7 II e 1 OF ROOF STRUCTURE i A1.2 I O Z r .." III--t 7 ` W o i„ o m iv I __ - - ................_ 3wm EXTENT F - A7.1 a3„ i� ELEC.METER, ./ ... --_._.. nI IXISTINGBLDG I 1 ry REFER TO CIVIL a�' A. t.Y,i �.^. 'r I s . w>Nrrur •^M= n »- I EXISTING HAND KITCHEN ¢ w 1 _ n ,i,.n .- DRAYANCS - NEW •4ti!': I�. OFFICE ... SINK o I _ t o� STORAGEEASIING SF AODE PANEL o I I •'; m o ___. ELECTRICAL o L vt T3 N BO SF TOT ..._ .__.._..._;—_.. u t _ _......, i I ADDITIQN I gill I E _...._..-----...__...._. ry BOOTH STORAGE I 6 �1 I 64 4i rym rym NEW CASH I ❑ 9ssFADQEO n 1_`::._ - a'=x iLa' J o ® ao x• � 1 1 32 SF ADDED (59 SF TOTAL) G.C. TO PROVIDE NEW (ADOmON) 'III of - I m ryo 53 SF TOTAL) O I TILE TO MATCH EXISTING I A I'. III iv o 1 }x•„/ U EXISTING EXTENT OF " , SENTER s 8 - —II - - s Q RELOCATED ROOF I \A I I - - - 8 q x1 �51i + LADDER EXISTING BLDG �a i II I II ' % 7 D o g n3.o I •I NEW SELF SERVI .� I ��•,�. ��/• II BEVERAGE L A3.3 I � w �1 e a • .,fir`".�14R -+.d ..__...._....__-- ............ ............ .......................................... 3 l i Is FL T ,�, .k ..... ..___ ........_ ........ _... _..--___... 1 1 e.{.. 1 ., "'•�,iTtyf "$:x. I LINE INDICATES STONE LL �1LJ �, � - ,M w ✓ CURB,REFER TO T7 A A GOOSENECK LIGHT WAINSCOT,TYP. T7 A 11'_4" A I "I,' 1tt"'4,; fit' ai ,f' CIVIL DRAWINGS A 1 6 A FIXTURE ABOVE, TYP. ._9- 18 DRIVE-THRU HEARTH KEY NOTES: w a i +t HOLD EXISTING.R.T.I.TANKS TO DE RELOCATED TO €8 w OlD CREW ROOM a O ° = w Fu 15'-2"(BUILDING ADD ON) WALL LEGEND C s .3 E a z Y s,'; '63 NEW WALL A1.1 Q ? +. "• p U I 4 a '� °# N h 3 3 i, PARTIAL HEIGHT WALL 2 1. REFER TO DECOR PLANS FOR INTERIOR o E 1 FLOOR PLAN (SIMILAR) 0 A3:3 1T-5 ADDITION) FINISHES AND ADDITIONAL SCOPE OF WORK 16 FREEZER COOLER WALL BY FREEZER/COOLER MANUFACTURER yq '� m w ri ,r / (BUILDING ADDIRON) 2• REFER TO A1.2 FOR DOOR SCHEDULE $„ E k 4110.1 p ` 5 EXISTING WALL 3. REFER TO A1.0 FOR INTERIOR WALL TYPES. ` Y ` o " a 10 —-- " ; . r 4 4. REFER TO A1.3 FOR ROOM FINISH SCHEDULE 5. 8'-0"WIDE EXTERIOR WINDOW ASSEMBLY yllH - x REFER TO DECOR PLANS] 6 SPANDREL GLASS, REFER TO A3.0 FOR WINDOW ` aa5� � LU LA $ - _ Z, ,v I y .' FOR WALL FINISHES t.r E ES TO k T }e�: ,. `," L•"TW + 6.G.C. IS TO COORDINATE ALL EXISTING UTLI o at - NOTE: 6 ACCOMMODATE NEW CONSTRUCTION. F z SEE FLOOR PLANS FOR o (/; - ,�,.. INTERIOR Q Vw 1/2 GYPSUM - ADDITIONAL DIMENSIONS. O — y> •"R WALL BOARD 1/2"GYPSUM KEY NOTES C2 1 E MBACK CANOPY EJ EXPANSION JOINT MJ TILE MOVEMENT JOINT. McDO UNDER SEPARATE EPERMIT. OTHERS J Z v + n C ` WALL BOARD 5" w Tl A�,,; XX BUILDING MATERIAL GUARDRAIL ML METAL LETTERING - BY OTHERS $$ METAL LOUVER SUNSCREEN PANEL p • 4� ° FIBERGLASS GATT INSULATION EXISTING STEEL ❑ CB CLAPBOARD GR - f • E. a..4 (ON RESTROOM WALLS ONLY) I COLUMN TO REMAIN �COLOR: UGHi FIXTURE ❑ o_METAL FASCIA: PRE FAB-COLOR TO CULTURED STONE VENEER A. rF = IXISTiNG TO REMAIN (PAINTED) CJ CONTROL JOINT (WALL SCONCE) MF' ST „kv .. BOARD - -SEE ELECTRICAL MATCH CORRUGATED METAL PANEL BY: BORAL �- 6 1/2-GYPSUM WALL =ARCADES k HEARTH ALUMINUM TREWS x - BOARD, SEE DECOR BASE BUILDING ❑ COMPOSITE PANELS. LG UGHT FIXTURE(GOOSENECK) PB PIPE BOLLARD - PAINTED YELLOW- ; FR ING I = DRIVE-THRU ACCENT COLOR CP REFER TO A3.0 -SEE ELECTRICAL d "d' +--^�•�H' O'lb OC. 1/2"CEMENT i PLANS FOR FINISHES } BOARD CORNICE: "FYPON" o 1X WOOD NAILER AW METAL AWNING CR LIGHT FIXTURE(ARCADE LIGHT) - SEE PT (RMHC) COIN COLLECTOR TZ ALUMINUM TREWS TIE-BACK PROJECT NO.: 4313.211 1 ,�.T CUT TO SUIT ELECif8CA1 ALUMINUM TREWS. SITE IO.: 020-0503 COLOR TO MATCH PANTONE 123U MODEL MLD647-16 fir'"7"" s 2u CEMFJI'i FIBER SIDING ❑ LIGHT FIXTURE(CANOPY LIGHT) ❑ CMU BLOCK (SPLIT FACE) C$ SYSTEM 8"LAP SIDING LO -SEE ELECTRICAL RD RAIN DIVERTERS T3 2xB WALL FASCIA DRAWN BY: HAL INTERIOR WALL i EXTERIOR WINDOW ASSEMBLY SEE ASSEMBLY SCALE: AS NOTED t ' aN 4-FRAMING®16°O.C. ( BM BREAK METAL CT CEMENT FIBER TRIM (WOODSfOCK LL LEVEL LANDING®EXT.DOOR, RE ROOF CAP ELEMENT BY OTHERS Wt NOTES COLOR =CITYSCAPE BY METAL-ERA BROWN 3 1/2-WIDTH _ REFER TO CIVIL PLANS (35' RCE,AS INDICATED) AI I NEI.GLAZIhC TO BE IA.PAGT TESL TINT DATE: 02/08/2072 NAZI '_ INTERIOR'WALL METAL COPING 000R - PANT TO MATCH COLOR LEDGESTONE VENEER ROOF DRAIN OVERFLOW PIPE COLOR -CITYSCAPE BY METAL-ERA OF SURROUNDING MATERIAL LS MOJAVE BY: BORAL RO PAINT TO MATCH SURROUNDING MATERIAL DRIVE-THRU WINDOW BY READY ACCESS MODEL: DRAYANG NUMBER 2 SECTION DETAIL - �. W2 275,VERIFY W/OWNER a ACM MODd T�i AAA ALUMINUM CANOPY X el I hFv n etthr TO BE II.,PAGT RF - 1 "O T @X6 FRAMING®16"O.C. A1.0 SCALE: 1-i/2"=1'-0" CJ (COLOR:YELLOW) INSIDE SLIDE DIRECTION: LRRL a RIFT T� RGIFIT 1 �" U can&o ENERGY CORPORATION 350 MAIN ST. W. YARMOUTH MA 02673 775-2800 PLUMBING s HEATING•SOLAR ENERGY•SEPTIC•GAS & OIL SERVICE•SPRINKLERS i cclr= { ENERGY CORPORATION 350 MAIN ST. W. YARMOUTH MA 02673 775-2800 PLUMBING'*HEATING•SOLAR ENERGY•SEPTIC•GAS &OIL SERVICE•SPRINKLERS CEC Half a Century of Service � 1 , I I I , I __. —41 oW , I L-j —---- ! -j-j I I I I . I i I I ^� I i f LL t I , , I I � I _ I I , I _ f I t 4 I t , --- - - I t i I I— I , �� I1 coi ............ ' : - -F- -�j 144 Ital I I _l — I�,� „fz I � I � -� LT-1 �— - -- --� -- - j 'f qo j I I i I i :— co C) U) U) Z Lu o ......................... .................... .................................................... ............ .................................------ .................. ........ 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HAND SINK w 2 X, 2' 8P-4" Dv Lu Z co .. . ............I Z BAY 15 ui ui C-A 0� EXISTING C) z 00 .............. ............... ........... SHELVING ABO ........................... 0 VE w -4 0 14ELVING �T .......... w SMOOTHIE UTILITY/STORAGE RACK, MACHINE _j 0 (/) �2 Lo ................................... 'EXISTING MOP FREEZER�FREEZER z TABLEJ L ........................ F a] .............. w x x SINK EXISTING ON a i uj z T HAND SINK NG g", EWER! 04 04 EXISTI BP-' Lu H-1 ............. COFFEE PREP SINK co CREAM D Lu u D DISPENSER .............. ............. ....... ...... ............ PREP TABLE ................................................... E I EC E� TABLE ,,,PREP TABLE ibEb ASTER iER, 2—$10 D TABLE NE] ......... NEW OFFICE —CE TER ISLAND STOFAGE J .................................... ................-.............. .................................... ....................... ------------- z 0 ............. yy KITCHEN ................................................................. ............................... ..................................................... w 0 0 EXISTING WASHING 0 (U STORAGE MACHINE W/ H/W 04 04 ......... ..........:�__ .......... ..... (L ............ .......................... z C) ............ ................... ..... z .................... ...... FR' YER i[7]........__f,] '. ".r"m i uj (D M EAT 1 0 ------------!';_-,---, u L ......................... HEATER ABOVE ......... I 00 co jFRE!7,E.R1,1 1 FROZEN i M C) C, NEW CASH GRILC FRYER PRESENTER FRY U- < 0 2 FRY , ��I 3 5 6 GING............. of BOOTH J� ..................................... L .............................................. .......................... 3: ...................................... I— 0 w I......------- .....---- ---____--- ........................ 0 u_ 0 D 0 cr 0 cl 0- LIJ ui LIJ (El 0- 3: _TI .................... .................. uj uj UJ E71 ......................................................... ........................................................................................................................................................................................................ .............................................................----- .......... 71717 ......... .......... ........... .......... .............................................. ............................................................... co 0 uj z w w 0 0- uj z Q� w 0 U) u LA 0 Z m LU o Li Z Z (n z z C) < U) co (D U) uj ui Lu u_ EQUIPMENT FLOOR PLAN SCALE: 1/4" V-0" EQUIPMENT SCHEDULE EQ.1 S P EC FINISH IMATERIAL AUTOMATED BEVERAGE SYSTEM Lj CUP LID HOLDER, SINGLE WIDE, THREE HIGH C= 12 CUP DIGITAL DUAL—WOLTAGE COFFEE BREWER z 4� 0 0 FRESH CREAMER DISPENSER V) _j U) ui 0 4 GALLON NARROW ICE TEA DISPENSER uj BEVERAGE DISPENSER Lo U) a_ PRESENTER CART SMOOTHIE MACHINE ESPRESSO BREWER UNDERCOUNTER WORKSHOP REFRIGIRATOR PROJECT NO.- 4313.211 CUP DISPENSER, VERTICAL FOR 3 CUP TUBES SITE ID. 020-0503 DRAWN BY: HAL SCALE: AS NOTED DATE: 02/08/2012 DRAWING NUMBER Eoje E=r 7-- IN5TALLATION REQUIREMENT5 AND REMARK5 FOR SELECTED EQUIPMENT � m 1) -3) FRONT COUNTER, UNDER COUNTER ASSEMBLY,GASH DRAWER SHELF- 1 SEE ELEVATION THIS SHEET. f 4) KEY STATIONS d PRINTERS - MANUFACTURER TO SUPPLY ( 2) PRINTERS ( 1) ® PRE5ENTERS BOOTH ( 1) ® BIN. 5) VALANCE 5HELViN6 - (6) UNIT5: # 1 ® VALANCE 12'L. 06' -8" AFF, #2 d #3 ( 1) 0 TOILET WALL 12' L. O bq-0" AFF d ( 1) 5' L. 1 - ABOVE FOOD PREP, d VE6. SINK 0 5 -O AFF, ` #4 d #5 ( 1) ABOVE BULK 002 d DOORWAY 5' -0" L. ® 7' -4" d #5 (2) ABOVE TANKS 3' -0" L. EA. ® (2' -0" AFF d #6 O BUN WALL 1-7 112 lb' -4 1 /2" 2 ( 2) 5' -0" L. EA. ® 6' -8" AFF. Z b) MENU BOARD - ( 1) ROLL-O-MAT I C, ( 1) STATIC W/O 6R I D - _ i I AND ( 1) STATIC W/6R I D MOUNTED ON VALANCE. AND ( 1) P.O. P. ~ -- q ' -7 1 /2" 6 ' -q" �t.' G - MOUNTED ABOVE COUNTER BY KES. E.G. TO CONNECT LI6HT BOXES. 7) BEVERAGE CHASE (6X 1 O) - 50PA FACTORY 50PPL I ER TO MAKE ALL - „ , _ I NC,OM 1 N6 = 1 123 - --/- -- - TER _ 1 CONNECTIONS, KE5 INSTALLER TO MAKE ALL NECESSARY FIELD Lu s t a -O x b� x• RViC.E AJUSTMENTS FOR FINISHING INSTALLATION. Ca { 1 -r,• x o w o o w °F _� = G) COFFEE MAKER- 1 AT CENTER ISLAND - PG TO CONNECT R FLOOR RACK o O H r'" _ 1 FILTERED GOLD WATER LINE TO MANIFOLD, 4 (V t bb 1 I � - ., . � _ N b5 - 12) ORANGE JUICE I GE DISPENSER-PG TO CONNECT TO GOLD WATER LINE. N 1 ,- N _ 13) COMBINATION SHAKE/SUNDAE MACHINE PLU65 INTO WALL ' r = x• w x. x= ?j(i3 2 -2 x d RECEPTACLE. BY KE5. _ _ N 68 iv o O p w o, p 5' -a^ , MOUNTED PIN SLEEVE 1 \ WALK-I N LL 1 _ 0 1 r, t 1 H I a TIER ER I F< - '- : : 1- , / 1 1 14) P.O.5. MON I TOR- 1 STANDARD AT DRIVE-THRU, 1 OPTIONAL .p 1=REEZE LER/ m m `n v t �_ s `� 1 AT SANDWICH DIN. MON I TOR SUPPORTS ARE ORDERED BY OWNER w I , 1 6' -4 1/2" 1 - _ 2 2. x s o AND INSTALLED BY 6.0. SEE ARCHITECTURAL DETAILS. 1 2' -6 i 2' I I - 1- 5' -4- 4 Fy `� N R I v TIER 1 -7 TRAM FER BIN/BASE UNIT-EG TO MAKE FINAL CONNECTIONS. 1 ) 5 _ i r 1 q) BEVERAREMOTE GE CHASE (bX l O) - SODA FACTORY SUPPLIER TO MAKE ALL j 71 t:OMPRE-550R I !- 2'-2" X W { I ,- ,_ ,�, m 5� _4�� CONNECT I ONS. KES INSTALLER TO MAKE ALL NECESSARY FIELD � F- 2 O X4 b 1 Q R Loon I y' _ 4 T J ER I j AJUSTMENTS FOR F I N I SH I N6 INSTALLATION. O q i x „ _ I � _ __ ___ :- _ _. _ 21) FRONT DRAW SODA TOWER-SODA FACTORY SUPPLIER TO MAKE 6'I 4' _6,,. 2 -6" 3 -O li i5 2 -2 X 1� - 5' -4 ^ ALL FINAL CONNECTIONS. KE5 INSTALLER TO COMPLETE INSTALL 4 TIER 4 TIER 5 TIER ER a T I ER � .; � I ( ,\ I'1 `, ,, _ 22) 3 VAT STAT I ON-SUPPLIED W/ OVERHEAD UTILITY CHASE. � 1 li EC TO CONNECT POWER TO PRE-WIRED JB ON EQUIPMENT..: i 2' -2- ^x c - 23) 3 VAT FRYER UNIT PLU65 INTO PRE I RED- STAT I ON-TO BE 12 - 5 4 ry 1 I , 4 15 5 4 �0 3 TIER j SUPPLIED BY KES. KE5 WILL SUPPLY ALL POWER AND r L4 sb s ,r -1 L._l §. INTERLOCK CORD SETS. , 1 76 i '-a• x E i I d P TO MAKE ALL FINAL. CONNECT I ON5 PER LOCAL CODES. ' EC G 5� 4 TIER ER o o m i r ji �] , 27) GRIDDLE STATION-SUPPLIED W/ OVERHEAD UTILITY CHASE..' j`;'� -_ _ - o ': � EC TO CONNECT POWER TO PRE-WIRED JB ON EQUIPMENT. ' 'T r (T� : � � � 1 z �qt3 _ <` 2q) GLAMSHELL 6R i LL-PL:U65 I N 10 PRE-W 1 RED 5TAT I ON- I 4 xx 1b - _ _ _ 2 79A N TO BE SUPPLIED BY KES. KE5 WILL SUPPLY ALL POWER AND ? I+ E=_7 (2 - 44 a t2 d ` I NTERLOCK CORDS SETS.40 ® i- II 1 EG d PG TO MAKE ALL FINAL CONNECTIONS PER LOCAL CODES. r I-.-ND m 4i� I 1 _ - -P INTO PRE-WIRED STATION-TO I ON-TO BE SUPPLIED 1 b0 II 64 -� \ I 1 30) FLAT 6RILL LUGS I ; KS s 1 :Y ' -2 1 /2 ' 3' -3" 3' -b' 26 N 1 0 . 1 NHt] N T I J BY KES KES WILL SUPPLY ALL POWER AND INTERLOCK CORD SETS v z I- ° I ° 4 IL v N G. i 9 I - EC d PG TO MAKE ALL FINAL CONNECTIONS PER LOCAL CODES. ZJ i MOP SINK I i n . ' -� ' 3 I '. 1 I { BY 6.C. ;L=.. � 13 2 o I I N ! I I �, 32) Q- I N6 OVEN- 2 STANDARD. UNITS PLUG INTO O. E.P. PIN d ��-- SlITGH6EAR PAD z 51 s2 4 1l , I RECEPTACLES SUPPLIED BY KES. ? SEE FND. PLAN SUSPENDED _ -4 , 3-1 3 �4E II61SLEEVE EG w LuHKATER EER 53 38 ® I © L �- 54) NU66ET HOLD I N6 CABINET- UNIT PLUG INTO O. E. P. PIN d BY 6C I 32 32 SLEEVE RECEPTACLES SUPPLIED BY KES. i �►`� - - - 35 BlSWIT HOLDING CABINET- UNIT PLU6 INTO 0. E. P. PIN d 63 L_ _ „ ) ��wp i 5 O 1 2 2 -6 _ SLEEVE RECEPTACLES SUPPLIED BY KES. _ ` N - 38) BUN STA61 N6 CABINET- SAUCE GUN HOLDERS ARE TO BE -,�3- 1 : 1 /2 m 5 I , _O" ,4' -O 1/2" - MOUNTED TO 51 DE OF GAB I NET SUPPLIED BY KES. " N r i; 49 25 I ^. i 40) UNIVERSAL TOASTER- UNIT PLU65 INTO WALL MOUNTED PIN d ' m - - - - - - - I. O 28 42 SLEEVE RECEPTACLE BOX SUPPLIED BY KES. N ? w _ ( �Q F O 000 N 45) BISCUIT OVEN- UNIT PLUGS INTO WALL MOUNTED PIN d SLEEVE ,� w n � �S 1 -`1cT 1 13 RECEPTACLE BOX BY KE5. 1z w w 26 000000 16 : t N 46) B I 5GU I T OVEN W 1 TH HOTCAKE HOTF"L ATE - UN i T PLUG INTO ;:,^�-L -' o � �i 22 m _._ N- z t 4 t \ r 5s t C_ 0 0 0 0 0 0 .;;. ..;:- _. •... ;,; :..:. ;._..,... . - , ..... :.. --- M � NT KITH _P N d ' SLEEVE RECEPTACLE BOX BY KE5. 4 FILET STEAMER PG TO CONNECT FILTERED• GOLD WATER. ILE 5 z TW T-LOCK RECEPTACLE � w �_ b m 2 t { ( 50) MAR I NATOR- UNIT PLU65 INTO I S fl._j W .:.__.. /L � � _ J L U1 18 b -8 _ _ _ „ i N o SUPPLIED BY KES. .. ¢ Q a1 \: ! 2 5 1 1 1 8 4 1 1 /2 I 14 .t- ui V 11 Y' -TGHEN 51 () 15P STAND PLUS - WITH GGU PG ® 1 . 5A. , OLG MONITOR ® i .5A. 5 1 /2" 4 _ 1° -- - ) DM 1 DG REPORT PRINTER ® 35A MODEM o . 25A. , VIDEO 5W I TGH o r T POKER SOUPPLY O 2.25A. = 6. tA. -0 •E 0 u EN 1 ° ® 25A. AND UN I NTERRUP I BLE O � �- t- inaz w 40' -8,. t b 19 54) TIME RECORDER- CONNECTED TO I SP. �c o - Qo i I 50ALEt 1/4" = 1 ' -0" Lu 55) WAREAWASHEDE-PG REGEPTACLEA5UPPL ED BY KE5. rIONS PER p 1 LOG GO 1 65) COMBINATION COOLER/FREEZER BOX- EC TO CONNECT ALL POWER tlJ w ' Lu r. • TO UNIT. PG TO CONNECT CONDENSATE DRAIN LINES. 70) G. EVAPORATOR FANS -POWERED BY REMOTE GONDENS I N6 UNIT ®p w o , drop Ce i I I ng , ( ITEM #bq) LOCATED ON ROOF POWER CIRCUIT NOT REW I RED. � � �Q W� ' _ a k NOTES► z I. N 11) F. EVAPORATOR FANS -POWERED BY REMOTE GONDENSIN6 UNIT pS� 4' -5 i /2 18 j ( ITEM #bq) LOCATED ON ROOF POWER G I RGU I T NOT RE6U I RED. W I- W a " - a r ,. 1) ALL DIMENSIONS ARE TO FINISHED HALLS. ►- q -2 3' _O• �p S 23 --- 72) BACK ROOM BEVERAGE SYSTEM EG TO PROVIDE RECEPTACLES FOR w .`w II w��, R I 1 8 2' -q" 2' -q" 26" 25 I t� + 2) DENOTES OPTIONAL EQUIPMENT CARBONATORS A d BARE 7.OA EACH OPTIONAL TGP 7.OA ¢w o W o } _ m C� i s AND OPTIONAL AIR COMPRESSOR 6.5A °z ; < of ( 21 ff MEQ ?2 u1 I �1° 3) DENOTES REFERENCE TO INSTALLATION REMARK5 7'1) SERV I GE FILL BOX- INSTALLED BY 6G. fik z°O ( 1 PP W TH STAINLESS STEEL CHASE BY KES. Q w I- N 211 • FRONT COUNTER DETAIL I f 75) ICE MACHINE 5U LIED I 5 I VIEWIN6 FROM KITCHEN SIDE 1 p s PG AND EC CONNECTS ALL PLUMBING AND WIRING TO THE UNIT. - m i z KES PROV I DES PRE-CHAR6ED REFR I 6ERAT I ON LINES TO REMOTE w z ' (v OPTIONAL ARCH FRY D 15PEV5ER LAYOUT CONDEN50R ITEM #bq. W o z° a t -lq) FIRE EXT I N6U 15HER5- MOUNTED 0 2' -Om . SUPPLY AS PER a w p . �iAGK ROOM BEVERAGE SYSTEMM` cr1d BULK STORAGE AREA LOCAL GORE. �Fa $ +n 1 4 " Q e CUSTOMER SERVICE AREA � uj GREW d OFFICE AREA m c!l rn 6 w FOOD PREP AREA REAR AREA Z W 1 GENTEf -I 5LAND AREA GRILL AREA _ . DRIVE-THRU AREA •. REAR AREA � N � � _ � � w } FRY ; FILET AREA FOOD PREP AREA i- T a TAF AMP t REW OFF I GE AREA I MF » }. AMP q VOLT AMP U.L. NSF N w Z Q R. DEL p� U U.L.L. NSF 1- VOLT AMP %� i�E P�� - [ /PHA�.�•E i►:W a 1 TEM MFR. ;. MODEL# Vp; Tq Ate' U.L. NS - �e fI-_ v T " T o U.L. NSF # ITEM MFR.. MODEL v T / o /PHASE - ITEM MFR. MODEL'# /FSHA U L N5�F # E EM MFR. MODEL /PHA �y _ _ M U.L. NSF q ITEM MFR. T'�ODEL 4.osA ° F PRCINT GOU�TER 1 K --- --- --- WIN \ TR1001 GOOI_ER/PRE'_EZER SALLY CF20-4 120/1 /DR5. E41643 TOP q'-2 E-5 1MTO1 2 BY },TO BE MEAT F R KE5 - 2 UNILi:r:YiAL PRINCE 411P 1 Ib.O e46224 4 4 t TIE RECORDER (BY O� 120/1 0.5 LISTED LISTS t5 1 t7ox =, LITS ( LONG) 5 1 D15PEtiER 0> R 120/1 .R5 -__ 4 t2> t ZE -eTPRM I NE $ I g 4 SER i E5 T4330-4 120/1 4.R 5A6032 0 1 TON'?yy,.R CASTLE 120-209/ (N) (BY OMi:viL PIER -01 UNDERGOiINTER KES - -- --- 3 1NTeRc?' BY cI►rrEr� Lea_ _-- BOF1N -'16 - 4.6 1 2 c :,tom TL 32 --- ._ ,.� -- --- �z N ROOM LOGKeR T I°L/Ml ___ -_- _ bq I MAG 2 A55 Y g4 �F..._... :�O/: s� s 0"-�P'� t W_L KE5 hF30-4 SVOL3 "1 55 1 i GONDEM51 Nb VN1 T 20A 230/3 2 L 9TCD G2 a SYSTEM (A 1 pfp af?; 5ntr3a (ELEG) �00/3 1 E84d30 4 4 1 FI F t 5i N6LPJ q4 51'_R]es 5EGT2 LOT (BY OWNER) _.._- 3 s GASe t .klu�rr KES 15H1 b 2 4'-0* CENTER k �_ 2Q 1 GLAr+S1ELL 6R1 LL TAYLOR EVAPORATOR BOHN -2'JO/1 4 5A1525 02 --- 511E1 1= 1 7 ISLAND g4 SLR!ES --- --- M 15 11blA4A2 FRY AXDOIIV KE'S _-' 2 1 WAR9=WASHER .IAGKS/N H-248F 120-209/1 38.0 Fi56 '3 �O IO 1021 206 O. _ I GI-45 23.5 4 42 i ,. i .�( 2 2t�b/3 q4 5ER1[iS TLD•3-4 --- '-- ' PG.MON11 TOR. (6A5/ELBG) fr' _E 1 TO Dt' 4.4 e 1 I b405 - r »t EVAPORATOR AN 1.4 1 + xe KES --- --- --- 2 5 COMPARTMENT KE5 O3-4 - 1 4 SYS ReG PR114MR BY Ot•NER TERMINED 120/i T� E204tO 2 18 1 3''-0 TRANSFER Key TB-36 4 120-206/I IbA e990tb 2 MID GASH DRAi^ER B i N q 4 SCR I s5 s 5 400/3 33.4 4 3 i YL'- Tf uLL° 2 71 1 � 1301 206-2°JO/1 /15.R caA 1525 G2 g45K03 5K --- --- (FREEZER) � HTR. ~W' P84050 NK q4 5ER 1 E'S 57 1 SINK g4 SERIES W F (eLEG) 6 MALL Vk-ANGE t 2' W 1 DE GUP D i 5P 3� I FLAT 6RILL TAYLOR 5 OT SHELVINib INTERMETRO 9,i'b. --- -- --- 2 lq 1 GA61NET t^V CHASE K� BV-12-4 4 M14 ,� , REF d'R�teD BEVERA6e- PT41 i20/1 5.5 SA?65t i NO iTEM -12 I � E-REDLINE CAM. 120/1 NOTE E'52q" -- W 1 q4 SP_R1133 -- (6A5) T.20Jt 3.0 bl4-2A 44 _ / 58 MGD2000 PR"y AgE AIR 4056 R W- _-- --- -- FLORIDA SALAD tiRAP/Q-1 N6 : KES 1 SMARTWALL (2)48WXt - �- = F- I 6 I : ...MEN) BO� � SERIES 120/1 q.b 4511-2 --- __ 2 4cJ t i1dTERHIaTRO -- 3 2 BULK COKE. GRY06LM1CS ��' 'v PLASTICS hEN//POP 20 1 REPI6ERATED BASE DI°LPIELD 406 120/1 5. LISTED -► 31 1 6TL40 --- - --- --- --- --- O STATION g4 SERIES B15i.t1;: OVEN ILLS H4200-3 200/3 21.8 EbOriO 4 5q 1 SYSTEM 2)36Wx18H d 2' DCVE KES FRONT-DRAM i I SGU i-' MIF--St W t TH 1iVE- MGpST- --_ �! UNIT M/ q4 SERIES BV12-4 --- -_ --- 2 2 1 2 E-REDLINE 11G2000 1g.2 WiTH 200/3 21.0 4 MANUAL 6RSLL FRINGE 164 --- __- 1S -14 I BULK G02 CRY06ENiCIS I605 --_ lb Z SS A TOVIER COLDPLATE 2406 120/1 2. 115155 t b 32 2 Q-11rtS CNL'N AMANIA �, 1 /T EACH 40456 � i HO'TCAK: HOTPLATE TELLS BGG-i 2�/3 E6070 60 1 TOOL SHARPENER CASTLE" �[ _ �, t DRIVE- FACE- q4 SERIES 120/I 15.R EggOtO 1440q IS 8 2 INTERMETRO PT30-4 2 BAGGING STATION Key PS3V-4 HEMT 6RILL TOOL CLEAN-iN-PLACE ?1�- NGLW. IN 120/1 0.1 N/A ib Q 3 TO-PAGE STAND ___ -_- --- 12^!t 12R55 2 33 Ni0 1T1="M I 7 1 rUFPih TOA 7ER ANTU S 120/1 24.0 E4g40R 4 ' KES gSHIO --- --- _-_ 2 75 1 PANEL CRY06ENIG5 INl5TA. KIT Key 22 1 t 1 i'_Cii. G q4 SERIES i ES 5EE 1 TEM23 t 2-Alx3 61 SHARPENER 5HE'LP -I Q iY DOFF E a-� Q � J ✓ I q I MAKER BLOOMF 1 ELD bR 15 LR 163 Mjyl) TRASH E 1 i�R O t 42 200/3 EA 4 34 1 t llFi6ET HpLD 1 NJFi F dEMt1' F�-Q34 1�/1 1 P 1 LEY t TMA E-R ANT N ES F56-gO 120/1 14.2 E 4 q2� b-12 62 i R 1 LINER SHELF KES q5H 1 1 --- __ 2 '] I AIR GOF1�RE-SF�OR RAMGENTER T110F7A'; 120/1 4.O LISTED CD G2 -1 O ° ,L 1 3 4 RGSD E_'445R7 CA51NET PENNY 8.5 E30gg3 4 �! --- _J 120-205/i Ib.2 ° S205b � gRlg55 ,1 s 2 I b VAT PRYER PRYMASTE'R VAT , 10 t MART R - BLOOPT 1 f'LD blob 120/I 2.0 E5g253 (6AS) E!1"522 A56/L- BISCUIT 1.10t_DI N6 DABG { ( I ER) WA51 ER SERv I GE MVE- --_ __ -_. ` v 1 ' _N i?O/1 l.0 ROW1 1 14q i i NTERMETRO 6 L22 --- --- 21 (BY OMA1E'R) SPEED GUIEEN EA2020 120/1 -L.0 E 10065 12 7l I _N 4 35GRY06EN i CJ3 q GAB 1 NET 1�'LLS 1� 1 20C/1 4.0 53R 4 APPI_I:�-.L° STAND 63 FILL LL BOX � e II' 11 1 ICED TEA Dt-OOMPILLD 51l00 --- -__ 16In 3 PORfAB1.E KE5 4TL24 STA&IN6 GARTER E2gt34 - UN1vER5A1 --- _-_ -__ , IGE MACHINE' SCOTSMAN MCM-1462 206-230/5 14.'E 5A164'1 t2 W � `A li t /4 24 1 PRY RACK q4 SP_RIeS '-- --- '-- 2 36 1 CADINE T HOFFMAN MDiO 20/1 11.3 qQt� 4 50 1 TLRX ``:ATOR 14LLL9 MGH1 Ia T UN 12.5 E60'10 4 64 1 PARTS CART INTERfETRO gTL2g 2 7$ 1100 LB. NAB-g00 (NU l(� o ly RAM - E20410 �"` (2)BG -2aq 4 MEETS ' DISPENSER DOT �ND200 120/1 }, I40'153 15 1 i AK 2 S[DL'D 4 0' ORANGE �1 C.t! ARCH PRY m KE5 1 2 51 1 T v, ' ",++ TGH TO FIE 1 SHeLVitub DLNL�'TOR/ gp-10_4 _-_ ___ 2 ,Q LOT E7cTIN16U15HER (2)ABC, --- "' Pic-12 b r't I D1 R 'I� NIL9HIRf:' MD.1-IA 120/1 q.o 5+�'1066 ID 25 --- -- ANSUL - GR _ 3 MAKEUP TABLE g4 Sl?RIL'S n-�- --- • k7)�a E Oli>!"R DETERMINE 120/1 6,1 1067 2 b5 LOT _t (DRY 5TORA6FJ 1 N TLR�L'TRO t - 1`�� _ �_- 5 - (COOLER) I N'TERMETRO S620-4 ---KES -__ 2 1 D I SP05AL UNIT PRYMA9TER t�5O h 1 . Cb"J4F1T I > 1 I--- 2 OPP 1 C''s 1 a,�,p,�,E �j�� TAYLOR 205/3 Sb. SA26S0 6 2 PRY DRLAKDOMrr1 :SA00q --- --_ -- 2 3a' DUN 5T�61 q4 SERICw3 I t i4GKAdL SHORTEN i N6 1 MA44EL GADINCT DeNSTOR PER PLAN __- --- --- _-_ -__ _-_ 4 I MONt BY 01tIR DCTL0RM , t b -'_ --- MH12'15 TOAST/STAbE KES I gOUTFgTE12N i g�IP LViN6 iMEt:HETR4 5P20-4 --- `-" --- 2 v1 EQU I PME1�T"LAYOUT 120/I 1'_ IOb7G8 ,� �7 I 6RiDOLE STATION Keg 66" 5EE' a'S2b, Egg01D 2 3q I -_ q4 SERIES TLTS-4 __ --- --- 2J3 i SiJ 1=56riG --- --- --- --- �7 (F1ElE1� t•IOOD/ MUCH. CHASE° A4 SCRIE3 AND 26,SO TABLE f SAPS C4. LOT r i cl) SEE SITE PLAN LE&ENP : 6ENERAL N07ES : FOR CONTINUATION FROM HATER MAIN 2 COLD HATER UP SEE 51TE PLAN HASTE P 1 . SEE PLUMBIN(5 RISER PIA6,RAM ON P2 FOR PIPE SIZES. I PIN6 5EE (5A5 PIPIN(5 PLAN ON5HEET P3 FOR 6A5 PIPE SIZES. 70 6REASE INTERCEPTOR SEE 51TE PLAN FOR GONTINUATIOM 6ATE VALVE OMIT 6A5 PIPIN6 IF EGUIPMENT .15 ALL ELECTRIC. VENT PIPE FOR CONTINUATION 2. ALL NATER AND &A5 ROUC7H-IN5 TO BE TERMINATED H I TH UNION SHUT OFF VALVE513EFORE CONNECTION TO EQUIPMENT COLD HATER PIPIN6 HATER METER AND FIXTURES. HATER SERVICE 100* HOT HATER PIPIN6 3. ALL PIMEN51ON5 5HOHN ARE FROM FIN15HED FLOORS. 75EE DETAIL THIS SHEET PLUC-76EP TEE FOR MAKE NECE55ARY DIMENSIONAL ALL"W-,E5. PRE55URE TE5TIN6 1400 HOT HATER P I P I N(5 z 4. PUR&E ALL HATER AND 6Aep L I NES BEFORE CONNECT I ON. M5 P3 UNION SLEEVE IN OR BELON SLAB 5. ALL CONTINUOUS SLEEVE 5 TO HAVE 50" LON(55HEEP ELBOY,15. STRAINER OVERHEAD LINES SLEEVE SHOULD BE ATTACHED 5ECURLY TO ROOF STRUCTURE u BY P.C. SEE DETAIL 2 ON P2. 6ATE VALVE PIPE OR SLEEVE THRU 5LA13 uj 03 FLOOR DRAIN STATE AND HEALTH CODES. P4 -7. EXAMINECONNEOTION PJA6RAM5 BEFORE PROCEEDIN6 0 CLEAN OUT HITH ANY ROU6H-IN NORK. FLOOR SINK 2 u RR - - 6. EXTEND ALL CONDENSATE AND I NPIRECT DRAINS ON 0 -13UILDIN6. 6A5 PIPE KITCHEN EQUIPMENT TO FLOOR PRAIN5 IN P3 A q. . ALL 5LEEVE5 PENETRATIN(5 HEATED TO NON-HEATED AREAS - A TER SERVICE ENTRANOE : DE7AIL SHALL BE PROPERLY INSULATED AND SEALED TO PREVENT u I 15450-04 41 112" 2,� rl HEAT L055 AND 5EEPA&E. Li 10. ALL KA I i TER L I NES ABOVE FLOOR ARE TO BE I W5ULATEP. OF ui 5ATION CONTROL. HOT P3 RA RA PEWE �_@ - I COLD HATER LINES FOR CON OF Pi 1 P12 HATER LINES TO PREVENT HEAT LOSS. PROVIDE INSULATION P13 RIN65 ON ALL RISERS TO PREVENTBONPIN6 OF SLAB TO M5 P I rRA� RA PIPE AND ALLOK MOVEMENT. RA P3 P2 11 . SEE R I 5ER P I A(5RAM ON SHEET P2 FOR VENT P I P I N(5. r--------- 5CE DETAIL OF RR 12. ' VACUUM BREAKERS SHALL COMPL HITH LOCAL CODES.- I r--- -A P4 50PA 5Y5TEM ARE ALL H05ECONNECTION5 AND OTHER PO�61BLE POINTS OF RA ON TH I S 'SHEET. IN P4 RA RR CROSS CONTAMINATION SHALL BE PROTECTED P7 P2 COMPLIANCE- HITH LOCAL CODES. 'A P5 F 7g 13. HHERE FLOOR501L CONDITIONS EXIST OR HHERE SUB STANTIAL SETTLEMENT OF EITHER THE PIPIN6, THE BUILPIN(5 L Lj RA F,2' -.2 41 -011 2�2. _2" OR APJACENT HALK5, PLANTERS, ETC. , MAY OCCUR, THE I I :01 1 CONTRACTOR SHALL PROVIDE ADEQUATE UNVER5LAB d) OR OTHER SUPPORT. I P I PE HAN6ER5 5A RA RA 112 12 112 STAINLESS STEEL L---------- 5A 4 P13 P5 P5 L---------- RA RA 14, IT HILLBE THE RESPONSIBILITY OF THE PLUMBIN6 x 15A RA P14 CONTRACTOR 70 INSTALL CONDEN5TATE TRAPS ON ALL P Fq F 3 HVAO UNITS. ALL OONPEN5ATE TRAPS ARE FURNISHED 0) C%ly 0 RA 0 z 0�_;a NJ TH THE HVAC UNITS. <U_ ,� 5A uj Ir- RA 15. 1 F -7 T_t�g HATER PRESSURE AT THE IW.,OMIN6 SERVICE EXCEEDS P I - 51, 1 1 \- - 1 , '> pa W Plo PLUMBIN60ONTRACTOR SHALL FURN15H ANL RA < Pi INSTALL A PRESSURE REDUOIN(5 VALVE SET TO bO P51 AT pi THE INCOMIN6 SERVICE. 1000-4 5A RA F5 Lu N -0 l(b. DO NOT EXTEND OVERHEAD 6AS PIPIN6 POHN UNTIL KITCHEN 'E. EQUIPMENT 15 IN PLAI, OMIT 6A5 PIPIN6 IF CAOOKIN6 (OPTIONAL PER CODE) EQUIPMENT 15 ALL ELECTRIC. A MINIMUM OF 20" 15 REQUIRED BETHEEN ANY THO ITEMS I L-------------------- RA PENETRATIN6 THE ROOF PECK. DED L------------- T F4 uj< -2424 AITH SERVICE FAUCET MODEL z w e�. MOP SINKi FIAT MODEL M55 BREAKER. HOSE- .AND HOSE. BRArKFT- V41TH VACUU11 E INSTALLED ONLY IF ANP RA-- Iq. BAGKFLOH PREVENTOR TO 5 IF BAOKFLOK PREVENTION 15 RA F5 AS REQUIRED BY LOCAL CODES, INSTALLED, THEN EXPAI,-*ION TANK MUST AL5013E F-7 A THERMAL _j INSTALLED. SEE SHEET P2 JC 20. SCHEDULE 40 PV65HALL BE USED FOR ALL PRAJN, HA5TE 0*10, z < -2 4' 41 - 111, 12' -10'4 1101 AND VENT LINES IF ALLOKEP BY CODE. HHEF;ZE CODE DOES J) il dll� W2 ELUN� NOT ALLON PVG USE TYPEj?HVCOPPER ORCA5T IRON. UNF I N I SHED RON ALLOY 15 ALLONEP AS AN Lu CORROSION RE515TANT I OPERATOR EXTRA. 61 NALL <C�, CL 0) 24' -& 112" 10 151 -11 " id 4' -4 112 l 3 4- 21 . PE51&N 15 BASED ON NATIONAL STANDARD PLUMBINC7COPE. 0 Lu ol MODIFY AS REQUIRED TO SUIT LOCAL CODES. R�F IXTUIRE-5 AND OTHER LOCATIONS W c, 22. INSTALL CLEANOUT5 AT F 7 AS REQUIRED BY LOCAL CODES. Lu ju lqu 23. INSTALL TRAP PRIMERS ON FLOOR DRAINS AS REQUIRED <ui BY LOCAL CODES. < � NOTE: ALL PIMEN51ON5 5HOHN U- -2 c� ARE TAKEN TO FACE OF L 501��A 5**(57EM 17)E7A INALL 5T P. U <1 NO SGALE z 0-2 z i < LUMB I ROU&H - I N PLAN jm� Z< < 11/4" 1 - -o' K 5)"00 ROU6H -,I N' I DEN71 F I OA71 ON NOR CONTRA070F`!� 5*'� OTHERS RA-P& DOMESTIC HATER HEATER. EXTEND HATER HEATER PRAIN5 w 'COOLER FREEZER INK AREAS ' M5 M I 50ELLANEOU5 SA 5 < ,t X -t PT-P2 2" FLOCIR' DRAIN KITH FUNNEL. THROU6H HALL TO MOP SINK, C, OF-Pl -K 3;4- CONDENSATE DRAIN LINE HITH RETURN BEND AND SEE SHEET P2 RISER PJA(5RAM FOR DETAILS. q) ui uj LL FOR 3-COMPARTMENT SINK HITH SAPl HASTE 4 2" VENT I N HA Ck T4�p BY REFR16ERATION CONTRACTOR. M5-P] 4 CLEANau�r. 3! VERTICAL NY" CONNECTOR FOR HAREHA5HER, CAP IF NOT U51EV. z cl u RA-Pq THERMAL EXPANSION TANK. SEE SHEET P2 R15ER D T F P F 0 PREP AREA M5-P2 3/4" O. H. PIA&RAM FORPETAILS. CF-P2 4EN I N6 FOR 3/4 CONDENSATE PfZA I N L I NE SEALED �O H05E BIBB AT FRONT OF STORE. VERIFY JN(5 DRAINS ABOVE FLOOR PER LOCAL WOE. T16HT BY 6.6. LOCAT I ON IN FIELD, INSTALL INSIDE 5HUTOFF VALVE INTERCONNECT 1/2" C. h I N ACCE551 bLE LOi'AT I ON. RA-P10 &-1 /2" HIDE X 15" H16H X 4" DEEP SERVICE FILL BOX FOR GF_P3 R�FRICERATION LINES FURN15HEP, - INSTALLEP AND FP-Pl - I ' -101" AFF. SEE NOTE 2. i 51�_IP3 - 3/4" H.H. 040*F) o I ' -b" AFF. PROVIDE TEE 4 H05E BIBB J DULK COKE 4 BULK CO2 0 1 1 1 - AFF TO CENTER OF 13OX TEr-zmiNATION FOR HAREHA5HER. CAP TEE IF NOT USED. IN, 5ULATEP FULL LEN6TH OF RUN BY REFR16ERATION FP-P2 - 3" FLOCA, 51NK AITH 2" VENT UP. SEE DETAIL I/P2. M5-P.3 -3/4" C. H. ITO HOSE 13155 IN TRASH 06RRAL. VERIFY BY (50 CONTRACTOR. LOCAT I ON IN FIELD. INSTALL IN5IPf_' 5HUTOFF VALVE 5ALP4 - 3/4" O. H. o ION AFF. FP-P3- FILTEREV COLD HATER LINE FROM SODA FACTORY DOWN ATION. IN ACCE%�,BLE LOO- RA-PlI CLEANINPLACE PANEL 0 &' -0" AFF FOR BULKOOKE. CONPU I T IN HALL FOR FILET STEAMER. LINE FURNISHED 12' -0" MAX TO FARTHEST BULK COKE TANK. SA-P5 1/2" H. H. ( 1000F) o I ' -10" AFF AND 1 -1/2" HASTE a 1 ' -3- 01 '- ' CENTER ISLAND AREA, AND- INSTALLED BY 50DA SYSTEM I N5TALLER. M5-P4 3/4" G I H. TO H05E 5 1 B& AT REAR OF �5TORE. VER I FY BY 50DA SYSTEM SUPPLIER AFF HITH 1 -1/4" VENT UP (SECOND HAND SINK IF LOCATION REQU I REP PER LOCAL CODES) N F I ELP. I N5TALL I W5 I DE� SHUTOFF VALVE -b" AFF TO 01 -PI 6 VIA. SLEEVE ABOVE PROP CEILIN6. FOR IN ACCE551BLE LOCATION. RA-P12 - 1 /2" G. N. 1^41TH H05E BIBB TERMINATION * 2' F5 FfR%( STATION AREA JONAL O. I . P. PANEL. CAP IF NOT USED, SA-P& - 3/4" H. H. ( 140*F) a 3/4" 6. H. 0 2' -6" AFF. 3" HASTE B�V�C-,E LINES FROM CHASE Ol/P2 TO CHASE PT/PI OPT Lu POHN Y41TH 1 -1/2" VENT UP FOR MOP5INK. SEE NOTE #16. 5tE NOTE 5 AND DETAIL 2/P2, F5-cl I 5TA I NLE55 STEEL CHASE BY K. E. 5. CONTAINS; RA-P15 * JOE MACHINE REFR16ERATION LINES DONN CHASE FURNISHED, RA REAR AREA Q) 1 -112" 6A5 SUPPLY POKN CHASE. SEE NOTE 16. 1 i ONTR. INSTALL IN51PESHUTOFF \3 OI -P2 CHASE BY K. E.5. ATCEWER 15LAND CONTAINS, NOT REG?U I REP FOR ELECTR 10 OOOK I NO EW I PMENT. INSTALLED AND INSULATED FULL LEN6TH BY REFR16C 5A-I=q - 3/4" CH TO H05E BIBB ON ROOF. W - VALVE I N ACCE551 FALE LOCAT I ON. SARUP AND CO2 L INES FOR 500A TONEW, RA-Pl 6" VIA. 5�, EEVE ABOVE PROP GE I L I NO, FOR -IA5E OI/P2. RA-Pl 4 * TREATED CH LINES POKN CHASE TOICE MACHINE. < * AIR LINE BY K. E.5, OVERHEAD FROM COMPRE55OR BEVERA6E �INE5 FROM BACK ROOM BEVERA6E TO CA EXTEND FROM FILTER ON 50PA FACTORY. c� POHN CHASE TO OPTIONAL ARCH FRY DISPENSER FILTERED COLD HATER FOR COFFEE MAKER ANr OJ SEE NOTE AND PETA I L 2/P2. MZHINE BY 50PA15Y5TEM SUPPLIER. z FROM BACKROOM SODA SYSTEM, F5-D] EXHAUST-DUCT BY K. E.5. SEE SHEET M I FOR PETA I L5. RA-P2 - 1 " 0, H. 0 5* -6" AFF FOR 509A FACTOR`(. TERM I NATE HITH OL T SODA AND FILTERED COLD HATER LINES ABOVE 5/4" FEMAILF- PIPE THREAD. SEE NOTE 2. RR RE57ROOMS _j C, fy 0 JLJN(5 AND CONTINUE TO PRIVE-THRU. w P__4 (�) _j 6R I�PPLE STATION AREA RA-P3 FILTEREP �OLP HATER RUN OVERHEAD TO FILET STEAMER. ITH 1 -1/2' VENT UP :3 C) C,I -P3 FLOOR DRAIN HITH FUNNEL, EXTEND FTM FILTER ON SODA FACTORY BY SODA SYSTEM RR-PI I G.H. SUPPLY, 2 501 L DOM H FOR URINAL. &5-Cl 5TAINLE55 STEEL CHASE BY K. E.5. CONTAINS, < SUPPL I ER. 1 -1/2" 6A5 SUPPLY POKN CHASE. SEE NOTE 16, RR-P2 - 1 -112" G. N. SUPPLY, 5" 501L DONN HITH 2" VENT UP c� PT NOT REWIRED FOR ELECTRIC COOKIN(5 EQUIPMENT. ED OPLP HATER RUN OVERHEAD TO JOE MACHINE, EXTEND DR I VE-7HRU AREA RA-Pet TREAT FOR HATER CLOSET. uj FROM FILTER ON SODA FACTORY. BY 50DA SYSTEM SUPPLIER. C). x (55-Pl EXHAU5T'PUCT BY K. E.5. RR-P3 112" C.N. AND 1 /2" H.Y4. ( IOO*F) SUPPLY, 1 -1 /2" HASTE PT-P I CHAM BY K. E.5. AT DRIVE-THRU CABINET CONTAINS, SEE SHEET MI FOR DETAILS, It FLOOR �VRAIN NITH FUNNEL. (3-LOOATION5) < RA-P5 2 POM HITH 1 -1/4" VENT UP FOR HAND SINK. 5Y-9)P AND C,02' L I NE5 FOR 50DA TONERS KA5TE 4' -0' HITH 1 -112- VENT 4 -3/4- H.N. 140*F) RA-Pb 2 RR-P4 2" FLOOR DRAIN. -ON . IN SPACE SAVER 13OX By (50Y 6RAY 4 3/4" 6.�. 0 4' F I�TEREP COLD HATER FOR',COFFEE MAKER fool 7 LF=3 LRPP2 5A ,pe, rR,A FRIM CENTER ISLAND. 'INE OVERHEAPFROM OPTIONAL COMPRESSOR RA-P OPTIONALIAIR L 4A TO OPT. ARCH FRY DISPENSER. BY ARCH FRY :L ELEO. I 6AS UT;L. POKN Ol 5Y5TEM PPLIER. PCOT- 1/4 1 '-25 MM- I I 'lvI '� ,,",-,,,I� " �',',,7 ,:�,'_'t,,`�:',,,,,-Y�,-,�: b , - � I I 1. 1. I ,�, ,I I , � . , -_ � , , . I, '' - , , - , , ". - I, .i,� i.� I I - - ,t" � . I ,"�, I ,,I .I . . I "I I , 1, � , 4 i'l�. � I I.-. �,�-1. ..;;"," ,."- I- I I- 1,I I I � � � � . - � 11 � . :. 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