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HomeMy WebLinkAboutBLACK CAT HARBOR SHACK - FOOD (2) Black Cat Harbor Shack 159, Ocean St. Hygn 771 FORMERLY HARBORSIDE CONCESSIONS r = ti Town of Barnstable BOARD OF HEALTH John T.Norman Board of Health Donald A.Gaudagnoli,M.D. - DAIL98rABLE. F.P.(Thomas)Lee HA5,4 1639. A� 200 Main Street, Hyannis, MA 02601 Daniel Luczkow, M.D. Alt. Phone: (508) 862-4644 Fax: (508)790-6304 www.townofbarnstable.us Permit to Operate a Food Establishment In accordance with regulations promulgated under authority of 105 CMR 590.000 M.G.L. Chapter 94 Sections 305A, 305B, 146, 189 and 189A; Chapter 111, Sections 5 and 127A, a permit is hereby granted to: Permit No: 623 Issue Date: 01/01/2022 DBA: BLACK CAT HARBOR SHACK OWNER: 13 LIVES CORP. Location of Establishment: 159 OCEAN STREET HYANNIS, MA 02601 Type of Business Permit: FOOD SERVICE Annual: Seasonal: YES IndoorSeating: 0 OutdoorSeating: 83 Total Seating: 83 FEES FOOD SERVICE ESTABLISHMENT: $300.00 YEAR. 2022 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2022 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: MOBILE-ICE CREAM: a� FROZEN DESSERT: $30.00 Thomas A. McKean, RS, CHO, Health Agent FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: MUST POST VARIANCE LETTER. OVER THE COUNTER HAACP VARIANCE. Outdoor Bar: menu allowed: raw bar shellfish-shrimp, oysters on ice and under cover. All seating is outdoors. Also, inground grease trap variance granted with the 1,000 existing inground grease trap with the following conditions: No more than 83 seats , Inground grease trap shall be inspected monthly and pumped at least once every three months by a licensed septage hauler. i For Office Us Initials: Town of Barnstable c) Date Paid D ?/Amt Pd$ ,�,,,�,� Inspectional Services �� ,;� Public Health Division Check# .P Thomas McKean, Director 200 Main Street,Hyannis,MA 02601 Office: 508-862-4644 Fax: 508-790-6304 APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE NEW OWNERSHIP RENEWAL NAME OF FOOD ESTABLISHMENT: Ria ict ct� �(1✓, ADDRESS OF FOOD ESTABLISHMENT: t MAILING ADDRESS DIFFERENT IF( FROM OM ABOVE): E-MAIL ADDRESS: dJ C o, ` GuiL✓l S - .Gl,� •tl wL TELEPHONE NUMBER OF FOOD ESTABLISHMENT: 1333 63mg- 9"-'a-7 i 3) 1X TOTAL NUMBER OF BATHROOMS: WELL WATER: YES NO I ... (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: SEASONAL: DATES OF OPERATION:J/1J_/dJTO 10 / /F/c�oA 1k", y NUMBER OF SEATS: INSIDE: 0 OUTSIDE: V> 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 SERVI E DOOR(S)? TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPL 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) 3 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 FonnsTOODAPP REV3-2019.doc OWNER INFORMATION: FULL NAME OF APPLICANT SOLE OWNER: YES NO � �? . OWNER*PHONE # ADDRESS &VO F- 61,49- . b Z�'3 CORPORATE OWNER: L-c Ll CU kk CORPORATE ADDRESS: �(��' OAP LS PERSON IN CHARGE OF DAILY OPERATIONS: cJcotf— or-oaC4�,e List(2) Certified Food Protection Managers AND at least(1)Allergen Awareness Certified Staff All FOOD ESTABLISHMENTS must have 1 Certified Food Protection Manager PER SHIFT. **ATTACH COPIES OF CERTIFICATES** The Health Div. will NOT use past years' records. You must provide new copies and POST THE CERTIFICATES at your food establishment. Certified Food Managers Expiration Date Allergen Awareness Expiration Date 2.�( ll UOU 16 "� la3 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 508-8624644 to schedule your inspection. Please call at least(7)days in advance. FROZEN DAIRY DESSERTS: Frozen desserts must be tested by a State Certified lab prior to opening and monthly thereafter, with sample results submitted to the Health Div. Failure to do so will result in the suspension or revocation of your Frozen Dessert Permit until the above terms are met. CATERING POLICY: Anyone who caters within the Town of Barnstable must notify theTown by fax or mail prior to catering event. You must complete a catering notice found at http://www.townofbarnstable.us/healthdivision/applications.asi). OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. NOTICE: Permits run annually from January 1st to Dec.31s`each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC 1 st. r � Q\Application FormsTOODAPP REV3-2019.doc x Town of Barnstable BOARD OF HEALTH John T.Norman Board of Health Donald A.Gaudagnoli,M.D. BARNST BLL Paul J.Canniff,D.M.D. MAS� � 200 Main Street, Hyannis, MA 02601 F.P. Thomas Lee Alternate 39'�o a. Phone: (508) 862-4644 Fax: (508)790-6304 www.townofbarnstablems Permit to Operate a Food Establishment In accordance with regulations promulgated under authority of 105 CMR 590.000 M.G.L. Chapter 94 Sections 305A, 305B, 146, 189 and 189A; Chapter 111, Sections 5 and 127A, a permit is hereby granted to: Permit No: 623 Issue Date: 01/01/2021 DBA: BLACK CAT HARBOR SHACK OWNER: 13 LIVES CORP. Location of Establishment: 159 OCEAN STREET HYANNIS, MA 02601 Type of Business Permit: FOOD SERVICE Annual: Seasonal: YES IndoorSeating: 0 OutdoorSeating: 83 Total Seating: 83 FEES ---- ------ -- -------------- FOOD SERVICE ESTABLISHMENT: $300.00 YEAR. 2021 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2021 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST:. - - MOBILE-FOOD: MOBILE-ICE CREAM: Q� FROZEN DESSERT: $30.00 Thomas A. McKean, IRS, CHO, Health Agent FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: MUST POST VARIANCE LETTER. OVER THE COUNTER HAACP VARIANCE. Outdoor Bar: menu allowed: raw bar shellfish-shrimp, oysters on ice and under cover. All seating is outdoors. Also, inground grease trap variance granted with the 1,000 existing inground grease trap with the following conditions: No more than 83 seats , Inground grease trap shall be inspected monthly and pumped at least once every three months by a licensed septage hauler. I • OFfNE 1p� For Of' • Initials: ti Town of Barnstable Q' Date Paid Amt psl$ � BAEN81ABM Inspectional Services MAM 1639. ``� Public Health Division Check# 101 t"O cwP( �fD MA't a 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: /J G C/( aw �T MAILING ADDRESS(IF DIFFERENT FROM/ABOVE): J ©wCw �/ '✓, E-MAIL ADDRESS: TELEPHONE NUMBER OF FOOD ESTABLISHMENT: TOTAL NUMBER OF BATHROOMS: WELL WATER: YES NO ...(ANNUAL WATER ANALYSIS REQUIRED) r ANNUAL: SEASONAL: DATES OF OPERATION:f laQ TO 10 NUMBER OF SEATS: INSIDE: OUTSIDE: 3 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?_V ie/J 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 r`7 1 OWNER INFORMATION: FULL NAME OF APPLICANT S SOLE OWNER: YES/P OWNER PHONE# � 6 Q ADDRESS_ 9-0-idop 7 (/y CORPORATE OWNER: 13 / Lei C�Y� CORPORATE ADDRESS: �,�( �CL'�'L. S�— PERSON IN CHARGE OF DAILY OPERATIONS: 1�C _ 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. D�—Z,4, co 2. M&,,i- A, b6o 9- 16 SIGNATURE OF APPLICANT DATE ***FOOD POLICY INFORMATION*** SEASONAL FOOD SERVICE:All seasonal food establishments,including mobile trucks must be inspected by the Health Div. prior to opening!! Please call Health Div.at 508-862-4644 to schedule your inspection. Please call at least(7)days in advance. FROZEN DAIRY DESSERTS: Frozen desserts must be tested by a State Certified lab prior to opening and monthly thereafter, with sample results submitted to the Health Div. Failure to do so will result in the suspension or revocation of your Frozen Dessert Permit until the above terms are met. CATERING POLICY: Anyone who caters within the Town of Barnstable must notify theTown by fax or mail prior to catering event. You must complete a catering notice found at http://www.townofbarnstable.us/healthdivision/applications.asp. OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. 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. Q\Application FonnsWOODAPP REV3-2019.doc s p Town' of Barnstable BOARD OF HEALTH John T.Norman Board of Health Donald A.Gaudagnoli,M.D. arnnsr;►eu� Paul J.Canniff,D.M.D. M . 200 Main Street, Hyannis, MA 02601 F.P. Thomas Lee Alternate idgq 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: 623 Issue Date: 01/01/2020 DBA: BLACK CAT HARBOR SHACK OWNER: BLACK CAT SUMMER SHACK Location of Establishment: 159 OCEAN STREET HYANNIS, MA 02601 Type of Business Permit: FOOD SERVICE Annual: Seasonal: YES IndoorSeating: 0 Outdoor5eating: 83 Total Seating: 83 FEES FOOD SERVICE ESTABLISHMENT: $300.00 YEAR. 2020 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2020 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: MOBILE-ICE CREAM: FROZEN DESSERT: $30.00 Thomas A. McKean, RS, CHO, Health Agent FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: MUST POST VARIANCE LETTER. OVER THE COUNTER HAACP VARIANCE. Outdoor Bar: menu allowed: raw bar shellfish-shrimp, oysters on ice and under cover. All seating is outdoors. Also, inground grease trap variance granted with the 1,000 existing inground grease trap with the following conditions: No more than 83 seats , Inground grease trap shall be inspected monthly and pumped at least once every three months by a licensed septage hauler. For Office O-h- Initials: Town of Barnstable / Q' Date Paid\ V Amt Rd.$ �y Inspectional Services ASS, �Q (p23 Public Health Division Check# Thomas McKean, Director 200 Main Street,Hyannis,MA 02601 Office: 508-862-4644 Fax: 508-790-6304 2 (� APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE NEW OWNERSHIP RENEWAL 1-11 NAME OF FOOD ESTABLISHMENT: / /+ �L AG( DIL�/ U l� ADDRESS OF FOOD ESTABLISHMENT: � Liu, MAILING ADDRESS(IF DIFFERENT FROM ABOVE): 5 ) E-MAIL ADDRESS: TELEPHONE NUMBER OF FOOD ESTABLISHMENT: oq- TOTAL NUMBER OF BATHROOMS: _ WELL WATER: YES NOL ... (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: SEASONAL: DATES OF OPERATION: u /�/,&>"CO /0/ 4—Id NUMBER OF SEATS: INSIDE: D OUTSIDE: Laa TOTAL: L SEATING: MUST OBTAIN A COMMON VICTUALLER'S LICENSE FROM LICENSING DIV. ***OUTSIDE DINING REMINDER*** OUTSIDE DINING,MUST BE APPROVED BY THE HEALTH DIV.AND LICENSING,AND MEET OUTSIDE DINING REQUIREMENTS. IS WAIT STAFF PROVIDED FOR OUTSIDE DINING? IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVI A DOOR(S)? TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY ELOW) If 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 rr s OWNER INFORMATION: FULL NAME OF APPLICANTC -' � SOLE OWNER: YES OWNER PHONE # � ADDRESS 5 & " CORPORATE OWNER: CORPORATE ADDRESS: ! &1—atetlt. 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 Allerten Awareness Expiration Date 1. 9-1 l2 2. 3 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 openins!! Please call Health Div.at 508-862-4644 to schedule your inspection. Please call at least(7)days in advance. 1 FROZEN DAIRY DESSERTS: Frozen desserts must be tested by a State Certified lab prior to opening and monthly thereafter, with sample results submitted to the Health Div. Failure to do so will result in the suspension or revocation of your Frozen Dessert Permit until the above terms are met. CATERING POLICY: Anyone who caters within the Town of Barnstable must notify theTown by fax or mail prior to catering event. You must complete a catering notice found at http://www.townofbarnstable.us/healthdivision/applications.asp. OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. NOTICE: Permits run annually from January 1 st to Dec.3151 each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC 1st. QAApplication FormsTOODAPP REV3-2019.doc Town of Barnstable BOARD OF HEALTH vY Paul J Canniff,D.M.D. % Board of Health Donald A.Gaudagnoli,M.D. ,0ARNSTABLY_ John T. Norman atlas: 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, 30513, 146, 189 and 189A; Chapter 111, Sections 5 and 127A, a permit is hereby granted to: Permit No: 623 Issue Date: 03/21/2019 DBA: BLACK CAT HARBOR SHACK OWNER: BLACK CAT SUMMER SHACK Location of Establishment: 159 OCEAN STREET HYANNIS, MA 02601 Type of Business Permit: FOOD SERVICE Annual: Seasonal: YES IndoorSeating: 0 OutdoorSeating: 83 Total Seating: 83 FEES FOOD SERVICE ESTABLISHMENT: $300.00 YEAR: 2019 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2019 B&B-FULL BREAKFAST: I CONTINENTAL BREAKFAST: MOBILE-FOOD: MOBILE-ICE CREAM: Q/ FROZEN DESSERT: $30.00 Thomas A. McKean, IRS, CHO, Health Agent TOBACCO SALES: FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: MUST POST VARIANCE LETTER. OVER THE COUNTER HAACP VARIANCE. Outdoor Bar: menu allowed: raw bar shellfish-shrimp, oysters on ice and under cover. All seating is outdoors. Also, inground grease trap variance granted with the 1,000 existing inground grease trap with the following conditions: No more than 83 seats, Inground grease trap shall be inspected monthly and pumped at least once every three months by a licensed septage hauler. �p�HE Tpy For Initials: �4 Town of Barnstable ��� Date Paid �AnA Pd$-��» BARNSTABLE, : Inspectional Services g MASS. $ a• Check 'FCMPt Public Health Division - Thomas McKean,Director 1 ;y 200 Main Street,Hyannis,MA 02601 ' Office: 508-862-4644 Fax: 508-790-6304 ' i APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE= C NEW OWNERSHIP RENEWAL NAME OF FOOD ESTABLISHMENT: 11�1 I ac� lk�T 0-c6 "�- ADDRESS OF FOOD ESTABLISHMENT: CaCA1 MAILING ADDRESS(IF DIFFERENT FROM ABOVE): { D E-MAIL ADDRESS: ✓ W(4. n is 0-, r IdJ - 6"WA TELEPHONE NUMBER OF FOOD ESTABLISHMENT: OW,77 y-- 143 3 TOTAL NUMBER OF BATHROOMS: 6 WELL WATER:YES NO_ ... (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: SEASONAL: DATES OF OPERATION: S IIS-//9 TO f d L/J—/j 4 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. D c IS WAIT STAFF PROVIDED FOR OUTSIDE DINING? v> IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S)Y 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 i 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 QPP:1A ficatim FomisTOODAPPREVV2018.doc PLEASE CALL 508-862-4644 OWNER INFORMATION: i FULL NAME OF APPLICANT SOLE OWNER: YES/Eo) OWNER PHONE# 6-ok-364 0 ,16 ADDRESS Z�Lv ,V ZOO . CORPORATE OWNER: I LIDS CoY p FEDERAL ID NO. CORPORATE ADDRESS: `&J—D cec, 7 PERSON IN CHARGE OF DAILY OPERATIONS: PC"( C,05b 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. I **ATTACH COPIES OF CERTIFICATES** The Health Div. will NOT use past years' records. You must provide new copies and POST THE CERTIFICATES at your food establishment. Certified Food Managers Expiration Date Allergen Awareness. Expiration Date i 0�l ( Ida SIGNATURE OF APPLICANT DATE I ***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, t 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. k 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://ww)v.townofbarnstable.us/Ilea]tlidivision/agplications.asp. k 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 Istto Dec.31"each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATIONS)AND REQUIRED FEES BY DEC 1 st. Q:\Application FormsT00DAPPREV2018.doe z oFt ro,Y TOWN OF BARNSTABLE, HEALTH.INSPECTOR,s Establishment Name: Date: Page: Of OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30 A.M. BARNSTABLE. • 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified e; .0� HYANNIS, MA 02601 MON.-FRI' No Reference R-Red Item. _ PLEASE PRINT CLEARLY PrFO MPS° - FOOD ESTABLISHMENT INSPECTION REPORT 508-862-4644 ej ATM Name Da TvDe o Tvoe of Inspection 57 . Routine Address Risk/ ood Service Re-inspection AIU Level Previous lion Telephone Residential Kitchen D Mobile n Owner HACCP Y/N Temporary Suspe ness 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) ❑ AAL Id 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 41 ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIMEITEMPERATURE CONTROLS(Potentially Ha ous F ds) - ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating a n� ❑ 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 LID 7y Puy ` o Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: No ❑ Yes Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction: Based on an inspection today,the items checked indicate violations of 105 CMR 590.000/Federal Food Code. ❑ Embargo ❑ 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 4non-critical violations 9 (FC-4)(590.005) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If 27. Facility Physical C=2 critical violations and less than 9 non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of y y (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must violations observed,7 to 8 non-critical violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violation,4 to 8 non-critical violations=C. 29.Special Requirements (590.009) within 10 days of receipt of this order. 30.Other DATE OF RE-INSPECTION. Inspector's Signature Print: 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PI :s Signatur Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen? Y N Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* F 8 Cross-contamination L14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs 2-103.11 Person-in-Charge Duties Cooked and RTE Foods.* 3-302.14 Protection from Unapproved Additives* 19 PHF Hot and Cold Holding Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41 *- - EMPLOYEE HEALTH- 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers*7-102.11 Common Name-Working Containers 590.004(F) P g * 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* � 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* 590.003(G) Reporting by Person in Charge* Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.004 11 Variance Re uirements 3-304.11 Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions* ( ) q Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and 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 F 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Warewashing-Hot Water 7.206.12 A Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetically Sealed Container* Sanitization Temperatures* 7-206.13 Tracking Powders,Pest Control and Raw Seed Sprouts Not Served* 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIMEITEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. L16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System* gg Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Ef d-1/IR001 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 ceSanitization Eqiof 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 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* Stu Ratites-165'F 15 sec*Stuffing Containing Fish,Meat,Poultry or 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- __ 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 sections above if related to 3-202.18 Shellstock-Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodborne illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special Requirements. 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES 3-202.15 Package Integrity* 3-301.12 Preventing Contamination When Tasting* 3-403.11(C) Commercially Processed RTE Food-140°F* (Blue Items 23-30) 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* Critical and non-critical violations,which do not relate to the foodborne illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Cade and 105 CMR 590.000 3-202.18 Shellstock Identification* 13 Handwashing Facilities 3-501.14(A) Cooling Cooked PHFs from 140°F to 70°F 3-203.12 Shellstock Identification Maintained* y Convenientl Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F item Good Retail Practices FC 590.000 Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 3-402.11 Parasite Destruction* 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 * 5-205.11 Accessibility,Operation and Maintenance Temperature Ingredients[0 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 29. Special Requirements .009 3-502.11 Specialized Processing Methods* 30. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Formback6-2doc *Denotes Critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. oFTN6 roy TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: Date: Page: of '4 OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30 A.M. BARNSTABLE, ' 200 MAIN STREET 3:30-a:3o P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified � MARS.679• 05b HYANNIS, MA 02601 508-808-8 -FRI.62-4644 No Reference R-Red Item PLEASE PRINT CLEARLY plfD MA'S°' _ FOOD ESTABLISHMENT INSPECTION REPORT Name ftj Date Type of T f-1ns ec ion O er outine Address Ris od Service e- ection 1 Level Previous Inspection Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness .� Caterer General Complaint - Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other Inspector h 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 !/V ❑2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives O` , ❑3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals ��JJ 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 6i4 P4 ❑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 ❑ 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 Violatio Critical(C)violations marked must be corrected immediately. (blue&red items) G/� Corrective Action Required: 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 move 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 violat' ns=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 cri I al 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 n l -cri' al violations If fi cal refrigeration. 28.Poisonous or Toxic Materials FC-7 590.008 9 violation,4 to 8non-critical u atir s=C. 29.Special Requirements (590.009) within 10 days of receipt of this order. r 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 PI 's Signature `/ Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N U 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 fRed 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* J8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11 A 1 Raw Animal Foods Separated from 3-501.15 Cooling Methods for PHFs g ( )O P 3-202.12 Additives* 2-103.11 Person-in-Charge Duties Cooked and RTE Foods.* 3-302.14 Protection from Unapproved Additives* 19 PHF Hot and Cold Holding Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 590.004(F) 7-101.1 I Identifying Information-Original Containers* 2 590.003(C) Responsibility of the Person-in-Charge to Other* 3-501.16(A) Hot PHFs Maintained At or Above 140°F* Require Reporting b Food Employees and Contamination from the Environment 7-102.11 Common Name-Working Containers* * q P g Y3-501.16(A) Roasts Held At or Above 130°F Applicants* 3-302.1 I(A) Food Protection* 7-201.11 Separation-Storage* 20 Time as a Public Health Control 590.003(F) Responsibility of A Food Employee or An 7-202.11 Restriction-Presence and Use* Applicant To Report To The Person In Charge* 3-302.15 Washing Fruits and Vegetables 7.202.12 Conditions of Use* 3-501.19 Time as a Public Health Control* 3-304.11 Food Contact with Equipment and Utensils* 590.004(11) Variance Requirements 590.003(G) Reporting by Person in Charge* 7-203.11 Toxic Containers-Prohibitions* Contamination from the Consumer 3 590.003(D) 3-306.14(A)(B)Returned Food and Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* Reservice of Food* REQUIREMENTS FOR 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS(HSP) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.1 I 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.I 14 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11 A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 5-101.11 Drinking Water from an Approved System* 4-601.I 1(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* - Animal Foods That are Raw,Undercooked or Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Fry_fi-//r200 590.006(B) Water Meets Standards in 310 CMR 22.0* 4602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* g 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* 4-702.11 Frequency of Sanitization of Utensils and Food - Eggs* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* Shellfish* 4-703.11 Methods of Sanitization-Hot Water and 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* Stuffing Containing Fish,Meat,Poultry or 590.009 A - Sources* Ratites-165°F I5 sec* ( ) (D) Violations of Section 590.009(A)-(D)in cater- lo 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 sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodborne illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.1 I A&D PHFs 165°F 15 sec* Requirements. 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.1 l(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 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Item Good Retail Practices FC 590.000 Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 3-402.11 Parasite Destruction* 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Temperature Ingredients to 41'F/45°F 25. Equipment and Utensils FC-4 .005 590.004(J) Labeling of Ingredients' ISupplied with Soap and hand Drying Devices Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 7 Conformance with Approved Procedures/ g Cleanser,Availability 27. Physical Facility FC-6 .007 6-301.I I Handwashing 28. Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 29. Special Requirements 009 3-502.11 Specialized Processing Methods* 30. 1 Other 3-502.12 1 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. Op THE TO{p ••'= L:.f- -- lR .'� TOWN OF BARNSTABLE _ , - . .HEALTH INSPECTOR'S Establishment Name: Date: _ .Page:__ :of v ~� PUBLIC HEALTH DIVISION E HOURS s00OFFIC4:3o .M. ° .- BARNSTABLE. ` 200 MAIN,STREET Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified e;. �0� HYANNIS,MA 02601 MON.-FRi. No Reference R-_Red Item PLEASE PRINT CLEARLY. �'rFo MPS° 508-862-4644 FOOD ESTABLISHMENT INSPECTION REPORT Name DateeC , Tvoe of Type of Inspection d 4Re Routine .i Address Ris d Service Re-inspection Level i Previous Inspection Telephone Residential Kitchen 4��s Mobile Owner HACCP YIN Temporary Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other �A Inspector ,A A Out: ZVf vl Each violati n 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 V� 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 on. a2 ❑ 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(H P) ❑ 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) Q' Corrective Action Required: ❑ No ❑ Non-critical(N)violations must be corrected immediately or Yes Overall Rating v+� U 0 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 (FC73)(590.004) constitutes an order of the Board of Health. Failure to correct violations re ardless.of the number of critical,results in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food B-One critical violation and less than non-critical violations 9 if no critical violations observed,4 too 6 von-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If C=2 critical violations and less than 9 non-critical. If If 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 8 non critical violations=C. w 29.Special Requirements (590.009) y p 30.Other DATE OF RE-INSPECTION: I spector's Signature Print: 31.Dumpster screened from public view <211 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 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.) i 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* 6 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 EMPLOYEE HEALTH 3-302.1](A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 2 Other* 3-501.16(A) Hot PHFs Maintained At or Above 140°F 590.003(C) - -Responsibility of the Person-in-Charge to - � - - --- - - 7-102.11 Common Name-Working Containers* - -- - - Require Reporting by Food Employees and Contamination from the Environment * 3-501.16(A) Roasts Held At of Above 130'F, Storage Separation-7-201.11 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* 3-304.11 Food Contact with Equipment and Utensils Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Usb - - 590.004(11) Variance Requirements * 590.003(G) - Reporting by Person in-Charge* - _ 7-203.11 Toxic Containers-Prohibitions - Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR - 3 306.14(A)(B)Resumed 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 I Disposition ofAduIterated or Contaminated g t 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 Source's - 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 Pe 7-206.13 Tracking Powders,Pest Control and 3-801.11(C) Unopened Food Package Not Re-Served* 3-201.13 Fluid Milk and Milk Produce* 4-5501.112 Mechanical Warewashing-Hot Water Monitoring* 3-202.13 Shell Eggs* _ __ Sanitization Temperatures* TIMEITEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 1 g Proper Cooking Temperatures for PHFs CONSUMER ADVISORY Concentration and Hardness* 22 3-603.11 Consumer Advisory Posted for Consumption of 3-202.16 Ice Made From Potable Drinking Water* - - 3-401.11A(1)(2) Eggs-155°F 15 sec Animal Foods That are Raw,Undercooked or * 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* 5-101.11 _- Drinking Water from an Approved System*. _ _. __ fig Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* Equipment* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Effective rn/zooi 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* in Eggs* 4-702.11- Frequency of San]tization-of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* -- 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and StuffingContaining Fish,Meat,Poultry or 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* _ g 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- Sources* Ratites-165°F 15 sec* ing,mobile food,temporary and residential 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* the appropriate sections above if related to Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave 3-202.18 Shellstock Identification Present*_ 2-301.12 Cleaning Procedure* 165°F* foodborne illness interventions and risk factors. 590.004 C m Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145`17 15 sec* Other 9 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 1,7 Reheating for Hot Holding practiceess s shohould be debited under#29-Special Requirements. 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.1 1(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's'Received'at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3-403.11 C Commercial) Processed RTE Food-140°F* Blue Items 23-30) 3-202.15 Package Integrity ( ) y Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe W-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/Raeords:Shellstock 590.004(E) Preventing Contamination from Employees* 1g Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 13 Handwashing Facilities 3-501.14 A CoolingCooked PHFs from 140*F to 70°F 3-202.12 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 CaP acities* 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 Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 129. 1 Special Requirements 1009 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.HE roy TOWN OF BARNSTABLE HEALTH INSPECTORs Establishment Name: Date: 0 Page: of OFFICE HOURS +a��B PUBLIC HEALTH DIVISION 8:00-9:30 A.M. « BARNSTABLE. ` 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified MASS. P HYANNIS,MA 02601 MON.-FRi. No Reference R-Red Item PLEASE PRINT CLEARLY 9Q>,, +b39• •A" 508-862-4644 FOOD ESTABLISHMENT INSPECTION REPORT Name Da T e o Tyoe of Inspection era ion s Routine Address Risk Foo Re-inspection Level etas Previous Ins ction Telephone Residential Kitchen ;Date:Mobile operatio- Owner HACCP Y/N Temporary spec Caterer General Complaint L Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other go Inspector Out: 44 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) t C . 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 oq ❑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) go ❑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 *.3) Violation Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or Overall Rating 4* 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/Federa ® Embargo ❑ Emergency Closure ❑ Voluntary Disposal F] Other: l 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 4npn-critical violations g )( ) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than 9 non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violations observed,7 to 8 non-critical violations. If 1 critical refrigeration. 29.Special Requirements (590.009) receipt within 10 days of recei t of this order. violation,4 to 8 non-critical violations=C. 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping D Grease Rendered Y N #Seats Observed Frozen Dessert Machines:_ Outside Dining Y N PIC's Sign ure Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N ��� Dumpster Screen? Y N Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs Cooked and RTE Foods.* * 19 PHF Hot and Cold Holding 2-103.11 Person-in-Charge Duties 3-302.14 Protection from Unapproved Additives Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F EMPLOYEE HEALTH, 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 590.004(F) * 7-102.11 Common Name-Working Containers 2 590.003(C) Responsibility of the Pelson-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 Applicants* 3-302.11(A) Food Protection* 7-201.11 Separation-Storage*g 7-202.11 Restriction-Presence and Use* 20 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* Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use 590.004(11) Variance Requirements 3-304.11 Food Contact with Equipment and Utensils 590.003(G) Reporting by Person in Charge* 7-203.11 Toxic Containers-Prohibitions* Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Resumed Food and Reated or of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated ( ) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual 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 3-801.11(C) Unopened Food Package Not Re-Served* 3-201.13 Fluid Milk and Milk Products 4-501.112 Mechanical Wazewashing-Hot Water Monitoring 3-202.13 Shell Eggs* Sanitization Temperatures* TIMEITEMPERATURE CONTROLS 3-202.14 1 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 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* 3-401.11(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 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)-(D) Violations of Section 590.009(A)-(D)in cater- 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* Sources* Ratites-165°F 15 sec* ing,mobile food,temporary and residential 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodborne illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding Requirements.practices ]d be debited under#29-Special 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3-403.11 C Commercial/ Processed RTE Food-140*F* Blue Items 23-30) 3-202.15 Package Integrity ( ) Y Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing ContW-uiitalion float Employees' 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 13 Handwashing Facilities 3-501.14 A 3-202.18 Shellstock Identification ( ) Cooling Cooked PHFs from 140°F to 70°F 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Item Good Retail Practices FC 1590.000 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel NFC-6 .003 Tags/Records:Fish Products P 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection .004 3-402.11 Parasite Destruction* Temperature Ingredients to 41°Fl45°F 25. Equipment and Utensils .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste .006 590.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility .007 7 Conformance with Approved Procedures I 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Mater als .008 HACCP Plans 6-301.12 1 Hand Drying Provision 129. 1 Special Requirements .009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S.590Formback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. �p THE To.,� TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: Date: V 01Page: of. � o 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 .e3v b.0 HYANNIS,MA 02601 sos MON.-FRI.-862-asaa No Reference R-Red Item: PLEASE PRINT CLEARLY TFDM,, FOOD ESTABLISHMENT INSPECTION REPORT Name to Type of T of Inspection O r Routine Address Risk Servic = ection Lev Previous Inspection Telephone Residential Kitchen Date: Mobile Pre-operation ( Owner HACCP Y/N Temporary Suspect Illness L Caterer General Complaint i Person in Charge(PIC) Tim p Bed&Breakfast HACCP In: �j -� Other Inspector Out: 19 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 Led 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. �'` j1 (Prevention of Contamination Awareness 590.009(G) ❑ FOOD PROTECTION MANAGEMENT 12. on from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties - ❑ 13.Handwash Facilities P 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) -- - - A�_ ❑ 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) OtA ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HSP to ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY /�{�y,{� ❑ 11.Good Hygienic Practices ❑22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations ��Q( Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: ❑ No ❑ Yes io 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 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 (FC75)(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 toga hearing. Your request must violations observed,7 to 8 non-critical violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above-address violation,4 to 8 non-critical violations=C. 29.Special Requirements (590.009) within 10 days of receipt of this order. 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: 31.Dumps r 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' i u 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 Assi nment of Responsibility* 8 Cross-contamination Law Cooled to 41°F/45°F Within 4 Hours* ( ) g14 Food or Color Additives 3-501.15 CoolingMethods 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* 2 590.003(C) Responsibility of the Person-in-Charge to Other* 7-102.11 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* * Applicants* 3-302.11'(A) Food Protection 7-201.11 Separation-Storage* 20 Time as a Public Health Control 7-202.11 Restriction-Presence and Use* 590.003(F) Responsibility of A Food Employee or An _ 3-501.19 Time as a Public Health Control* 3-302.15 - Washing Fruits and Vegetables * Applicant To Report To The Person In Charge* 7.202.12 Conditions of Use 3-304.11 Food Contact with Equipment and Utensils* 590.004(11) Variance Requirements 590.003(G) Reporting by Person in Charge* 7-203.11 Toxic Containers-Prohibitions* Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Reservice of Food* 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 g Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* * 3-801.11(D) Raw or Partially Cooked Animal Food and * 4-501.111 Manual Warewashing-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* 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* 3-401.1 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 5-101.11 Drinking Water from an Approved System* gg Not Otherwise Processed to Eliminate Equipment* 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* sg°ri°e uuzooi 590.006(B) Water Meets Standards in 310 CMR 22.0* 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* Contact Surfaces of Equipment* 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min* Eggs* _ 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan } Contact Surfaces of Equipment* - Shellfish* 4-703.11 Methods of Sanitization-Hot Water and 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS Stuffing Containing Fish,Meat,Poultry or 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* g g �' 590.009(A)-(D) Violations of Section 590.009(A);(D)in cater- Sources* ing,mobile food,temporary and residential 10 Proper,Adequate Handwashing Ratites-165°F 15 sec*3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165'F* foodborne illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices practices should be debited under#29-Special 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* * (Blue Items 23-30) 3-202.15 Package Integrity* g g 3-403.11(C) Commercially Processed RTE Food-140°F Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 8 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 13 Handwashing Facilities 3-501.14 A CoolingCooked PHFs from 140°F to 70°F 3-202.18 Shellstock Identification ( ) Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F[0 41°F/45°F Tags/Records:Fish Products 5-20111 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 * 5-20 .11 Accessibility,Operation and Maintenance Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004 Labeling of Ingredients* Supplied with Soap and hand Drying Devices (J) 9 9 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 .008 HACCP Plans 1 6-301.12 Hand Drying Provision 29. Special Requirements .009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Formback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. °p THE T TOWN OF BARNSTABLE ,. HEALTH INSPECTOR'S Establishment Name: Date: _ .age: - .of � W PUBLIC HEALTH DIVISION OFFICE HOURS8:00-9:30A.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. HYANNIS,MA 02601 508-862-4644 No Reference .R-Red Item. PLEASE PRINT CLEARLY TED MP�p FOOD ESTABLISHMENT INSPECTION REPORT ' - Name Da ofxvpe of TypeAyffnegectign R96n. Address Risk =6 � Level Previous Inspection Telephone Residential Kitchen Date: C ' Mobile Pre-operation Owner HACCP YIN Temporary Suspect Illness Caterer General Complaint `r 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 VA FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑20.Time As a Public Health Control . ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) ��' Corrective Action Required: ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction: Based on an inspection today,the items ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑.Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils FC-4 590.005 6=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 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 anon-critical violations. If 1 critical refrigeration. within 10 days of receipt violation,4 to 8non-critical violations=C. t of this order. 29.Special Requirements (590.009) Y P 30.Other DATE OF RE-INSPECTION: Inspector's Sign ure Print: 31.Dumpster screened from public view ., 1 A-4- M..yi� .4 4A Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Sign r Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y, N I 1 I CIL Dumpster Screen? Y N C 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 Assi nment of Responsibility* 8 Cross-contamination Law Cooled to 41°F/45°F Within 4 Hours* ( ) g 14 Food or Color Additives 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs Cooked and RTE Foods.* Additives* 19 PHF Hot and Cold Holding 2-103.11 Person-in-Charge Duties � 3-302.14 Protection from Unapproved Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F 590.004(F) EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 2 590.003(C) Responsibility of the Person-in-Charge to Other*_ g g * 3-501.16(A) Hot PHFs Maintained At or Above 140°F* 7-102.11 Common Name-Working Containers * Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F 7-201.11 Separation-Storage* Applicants* P3-304.11 ) Food Protection* P g 20 Time as a Public Health Control 7-202.11 Restriction-Presence and Use* 590.003(F) Responsibility of A Food Employee or An Washing Fruits and Vegetables * 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use 590.004 11 Variance Requirements Food Contact with Equipment and Utensils * ( ) q 590.003(G) Reporting by Person in Charge* 7-203.11 Toxic Containers-Prohibitions Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Reservice of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* * 3-801.11(D) Raw or Partially Cooked Animal Food and * 4-501.111 Manual Wazewashing-Hot Water 7.206.12 Rodent Bait Stations 3-201.12 Food in a Hermetically Sealed Container Sanitization Temperatures 7-206.13 Tracking Powders,Pest Control and Raw Seed Sprouts Not Served* 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water I Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11 A(l)(2) Eggs-155'F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 5-101.11 Drinking Water from an Approved System* 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Effective 11112001 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 4-702.11 Frequency of Sanitization of Utensils and Food 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* 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 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- Ra[i[es-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. 2-301.14 When to Wash* * Other 590.009 violations relating to good retail 590.004(C) Wild Mushrooms* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under 929-Special Requirements. 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES 3-301.12 Preventing Contamination When Tasting* * (Blue Items 23-30) 3-202.15 Package Integrity* g g 3-403.11(C) Commercially Processed RTE Food-140°F Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Empluyecs* 1 g I 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 Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006. 590.004(J) Labeling of Ingredients* Supplied with Soap and hand.Drying Devices 27. Physical Facility FC-6 007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 129. 1 Special Requirements .009 3-502.11 Specialized Processing Methods* 30. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 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. oFt r TOWN OF BARNSTABLE HEALTH INSPECTOR's Establishment Name: j0Q,LCQ9L ale: Page:, of OFFICE HOURS P ° PUBLIC HEALTH DIVISION e: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. g. _ MO -FRI. +e,q.p HYANNIS, MA 02601 soe-862-asaa No Reference, R-Red Item PLEASE PRINT CLEARLY 9qp m � 'EOM FOOD ESTABLISHMENT INSP TI N REPORT Name Ur Date Jype of c io g Routine Address �Qn; Risk �F Re-inspection Level Retail Previous Inspection Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP YIN Temporary Suspect Illness Caterer General Complaint Pers Time Bed&Breakfast HACCP In: Other Ins ector 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) ❑ V Action as determined by the Board of Health. Allergen Awareness 590.009(G) op ❑ 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 ZQ ❑ 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 Ae- F-1 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑22.Posting of Consumer Advisories L ( �( 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: I❑ No s Non-critical(N)violations must be corrected immediately or (S within 90 days as determined by the Board of Health. Overall Rating l /I ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction:Based on an inspection tod ,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 C=2 critical violations and less than 9 non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violations observed,7 to anon-critical violations. If 1 critical refrigeration. 29.Special Requirements ) within 10 days of receipt of this order. violation,4 to 8non-critical violations=C. p q (590.009 y p 30.Other DATE OF RE-INSPECTION: Inspecto' I r 31.Dumpster screened from public view %a Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Signatur6"' Print: Self Service Service Provided Grease TrapSize Variance Letter Posted Y, N r Wad 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 Witbin 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs Cooked and RTE Foods.* 19 PHF Hot and Cold Holding 2-103.11 Person-in-Charge Duties 3-302.14 Protection from Unapproved Additives* Contamination from Raw Ingredients 15 590.004(F) Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41'F/45'F EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 2 590.003(C) Responsibility of the Person-in-Charge to 1 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 ( ) Roasts Held At or Above 130°F* 7-201.11 Se azation-Storage* 3-501.16A 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(l l) Variance Requirements 3-304.11 Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions* 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 Reservice of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* * 3-801.11(D) Raw or Partially Cooked Animal Food and * 4-501.111 Manual Wazewashing-Hot Water 7.206.1.2 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/TEMPERATURECONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs - CONSUMER ADVISORY Concentration and Hardness* 22 3-603.11 Consumer Advisory Posted for Consumption of 3-202.16 Ice Made From Potable Drinking Water* 3 401.11A(1)(2) Eggs-Irnme is sec Animal Foods That are Raw,Undercooked or 5-101.11 DrinkingWater from an Approved System* 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* PP Y Equipment* Not Otherwise Processed to Eliminate 590.006(A) Battled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* EB cri�mnooi 590.006(B) Water Meets Standards in 310 CMR 22.0* 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min Eggs* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces 4-702.11 Frequency Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155' 15 sec* aces of Equipment* F Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and Stuffing Containing Fish,Meat,Poultry or 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* Sources* Ratites-165'F 15 sec* ing,mobile food,temporary and residential 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145'F* kitchen operations should be debited under Game and Weld Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority 3-401.12 Raw Anima]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 3-202.15 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 foodbore 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* 18 Handwashing Facilities 3-501.14(A). Cooling Cooked PHFs from 140'17 to 70°F 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41'F/45°F r25. Good Retail Practices FC 590.000 5-203.11 Numbers and Capacities* Within 4 Hours* Management and Personnel FC-2 .003 Tags/Records:Fish Products P 3-402.11 Parasite Destruction* 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient Food and Food Protection FC-3 .004 * 5-205.11 Accessibility,Operation and Maintenance Temperature Ingredients to 41°F/45°F Equipment and Utensils FC-4 .005 3 402.12 Records,Creation and Retention Within 4 Hours* Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices Physical Facility FC-6 .007 7 Conformance with Approved Procedures I 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 1.008 HACCP Plans 6-301.12 Hand Drying Provision 29. Special Requirements 1.009 3-502.11 1 Specialized Processing Methods* 1 130. 1 Other 3-502.12 1 Reduced-Oxygen Packaging Criteria* 8-103.12 1 Conformance with Approved Procedures" S:590Foimback6-2doc *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. APPLICATION FOR SM PLAN REVIEW SpU Date: LOCATION II ,,�� _ Business Name: RACK-� T GT5(Y2 SMACK— Subdivision Plan Assessor's Map# Parcel# 0 3 9 ANR Plan Property Address: 0CeA�-3 Site Plan OW--NM OF PROPERTY APPLICANT Name: 'D AV ►'D Name: CnC�s(L Address: .5 Z j �v-KZE��'_ Address: 3 2 MA 0Zr=6 I M AtA 0an- Telephone: 50$- 3 7 -?670 Telephone- Z;0 -Z `L Fax Fax: ARCHITECT/DEVELOPER/CONTRACTOR/ENGINEER AGENT/ATTORNEY Name: 7Lti=,-1 Cpdr Name: Addr s: �3 (Z� S i�� rtrN�L� Address: AA, 6za;e+ Telephone: Telephone: Fax: Fax: STORAGE TANKS MM MATNm OR WASTE OIL) 7.ONING DISTRICT CLASSIFICATION Existing Proposed District Overlays) Number Number Lot Area Sq.Ft. Ac. Size Size Fire District `�/'�1.3N 1-S Above Ground Above Ground Underground Underground Setbacks ft. Contents Contents Front: Side: Rear. Number of Buildings Existing Z Proposed Z UTII.1T1Es Demolition Sewer []�Public ❑ Private Size Eat Water [� Public ❑ Private TOTAL FLOOR AREA BY USE EIectric [�jAerial ❑ Underground Existing Proposed Gas �" Natural ❑ Propane s .ft s .f Grease Trap [Size gal Basement Sewage Daily Flow * gpd Residential 25 *GP or WP areas restriet wastewater a to 330 ons per Restaurant 19 2 2 Z� acre per day into on-site system. d>scharg p Retail Office PARKING SPACES CURB CUTS Medical Office Required Existing Commercial ec' Provided l Proposed Wholesale s ec' On-site To Close Institutional ) / Off-Site Totals Industrial c Handicapped I All Other Uses On Site Estimated Project Cost: Fee: Gross Floor Area SP-FORA-PIMC-0611=004 Cf . L� Old King's Highway Regional Historic District File# Approved? ❑Yes 0,No Hyannis Main Street Waterfront Historic District File# Approved? 2 Yes ❑No Listed in National and/or State Register of Historic Places? El Yes 0-No Previous Site Plan Review File# Approved? 0-Yes []No Previous Zoning Board of Appeals File# Approved? ❑Yes Ito Is the site located in a Flood Area(Section 3-5.1) D'Tes ❑No In Area of Critical Environmental Concern? ❑Yes PNo Is the Project within 100'of Wetland Resource Area? ❑Yes 9-No— Site sketch-informal presentation g Y''es ❑No Site Plan prepared,wet stamped and signed by a Registered PE-and/or-PLS. ❑Yes EWO Parking and Traffic Circulation Plan ❑Yes EWO Landscape Plan and Lighting Plan ❑Yes o Drainage Plan with calculations and Utility Plan ❑Yes Dvo Building Plans,(all floor plans,elevations and cross sections) []'Yes ❑No Note that all signage must be approved by Code Enforcement Officer at the Building Department Lot area in sq.fL G kP-C: sq.ft Total Building(s)footprint l-I q Z sq.ft. Maximum Lot Coverage as%of Lot GROUND WATER PROTECTION OVERLAY DISTRICTRE,gU ENE ENTS: OVERLAYDISTRICT(S): Lot Coverage (%) Required Proposed Site Clearing (%) Required Proposed PRINCIPAL BUILDING ACCESSORY BUILDINGS) ❑Yes ❑No Number of floors Z. Height: Z ft. Number of floors Height: R FLOOR AREA: FAR: FLOOR ARE k. FAR: Basement sq.ft. Basement sq.ft. First "996 sq.ft. First Z_sq.ft. Second '396 sq.ft. Second , sq.ft. Attic sq-ft- Attic sq.ft Other(Specify)'De: sq.ft. Other(Specify) sq.ft. Please provide a brief narrative description of your proposed project: N ot,-) goo 1;�. 57-41/k A;Js> 1�71 �z t r i assert that I have co leted(or caused to be completed)this page and the Site Plan Review Application and that,to the best of y owledge e- ormation submitted here is true. /.�� Cod r- Date t Printed Name of Applicant SP-FORM-PIDOC-06d182004 DATE: r� 61. .P �. G%/��� y�•i��, o� �)AA FEE: BARNSTABLE MASS. (,v!'llI' ,!.3 LA 1639• ��� p.: \ REC. BY Gt—� prE°Maya m Town of Barnsta b1eED D. DATE Board of Health ((1Q 200 Main Street,Hyannis MA 02601 ° Office: 508-862-4644 ,�p f'�� Wayne A.Miller,M.D. FAX: 508-790-6304 b Junichi Sawayanam r,/ Paul J.Canniff,D.M.D. VARIANCE REQUEST FORM il�Wel LOCATION ��,(, Property Address: /Y7 Assessor's Map and Parcel Number: 301(0-r15 Size of Lot: ((>a> $ 9 -F- Wetlands Within 300 Ft. Yes V Business Name:&Q(fl( 14/6 r&Lq '�, � No Subdivision Name. APPLICANT'S NAME: �Q Lt/� �i tL Phone 8—367,7C.`79 Did the owner of the property authorize you to represent him or her? Yes No PROPERTY OWNER'S NAME CONTA` .CTT PPERSON ' Name: 0bp I L� ®1'l �'J` � Name: �1 au-e ef-i>l o AU"/J © ' Address: /g 4 Z1)L44 97f- y!I-h"I S Address: �f, (TW F f F_>jfK. gf' Phone: �6���J6`�,--�j92® Phone Q9` 367-76, 70 VARIANCE FROM REGULATION List Reg. s / 1 � ay` spa ( ) REASON FOR VARIANCE(May attach if more space needed) PSG �14 �Q-a=3. -�-� t a a fZ . r' ice _�f_c � gL�P�Sr� }cal-�erCei��Fay�— D+-ot ��Y✓1q ri a all a-3 NATURE OF WORK: House Addition ❑ House Renovation ❑ Repair of Failed Septic System ❑ Checklist (to be completed by office staff-person i ec-eivirig variance request,application) Please submit copies in 4 separate completed sets. Four(4)copies of the completed variance request form Four(4)copies of engineered plan submitted(e.g.septic system plans) � Completed seven(7)page checklist confirming review of engineered septic system plan by submitting engineer or registered sanitarian _,r Four(4)copies of labeled dimensional floor plans submitted(e.g.house plans or restaurant kitchen plans) _ Signed letter stating that the property owner authorized you to represent him/her for this request Applicant understands that the abutters must be notified by certified mail at least ten days prior to meeting date at applicant's expense t (for Title V and/or local sewage regulation variances only) Full menu submitted(for grease trap variance•requests only) Variance request application fee collected(no fee for lifeguard modification renewals,grease trap variance renewals[same ovmer/lessee only], outside dining variance renewals[same owner/leasee only],and variances to repair failed sewage disposal systems[only if no expansion to the building proposed]) Variance request submitted at least 15 days prior to meeting date VARIANCE APPROVED Wayne Miller,Chairman NOT APPROVED Junichi Sawayanagi REASON FOR DISAPPROVAL Paul J.Canniff,D.M.D. C:.\cache\Temporary Internet Files\OLKAE\VARIREQ.DOC J J MAP 326 PCL 40 I/ �G/ \ �r/ .AI/ ,tl,/ ,p/ 2 a 02210 m ^� ZC) p/ ~3a o n ° Uw AREA COUNT - �] r�--�-� cEJJ m O m U'a as BAR 14 SEATS > s n J ' REAR PATIO 32 SEATS n REAR PATIO STANDEES 24 STANDEES O COVERED PORCH 22 SEATS o n z O1 00 ROOF DECK 38 SEATS SHIFT EMPLOYEES 16 EMPLOYEESu�T1bq�Y$® TOTAL OF 106 SEATS,24 STANDEES& W a6 n 16 EMPLOYEES=TOTAL COUNT OF 146 a^ i, ,._ ., < [� aml liflog �,14�,--.J{��I—II��J� `--------------� , W000 BOARDWALK 4 •eeu •vwno b0 (IEA RAPO 2 O ® 1,000 GAL. (n u Z e O p c a U as EAST. EJOST. STORAGE 6TORAOE EAST, MST. O STORAGE WASHING � p R.F > rS a. ,• p V A EAST.FOOD Z • n EAST.HCP. SE— x m BATHROOM EAST. EAST. EAST. N EA6T,FOOD -% STORAGE STORAGE 9T)M E 20 9 RVIC I n Y cry — � — In 2 -a. E%�9i1'D - ,e�. --- I '• U COVERED � �..-1��3p D - W do W O w a ROOF DECK • N -------_ _ _U)G �rix,a a PLANTS '^ PLANT5 YU Z U O LAWN LAWN n W CONC AW'N S 1926'75"W - BO.00' 2 \ Z m V 2 � SCALE: NEW ROOF DECK SEATING PLAN ------ --------- — — — — ----- 3116"=V-a' a DATE: - 2/182016 DWG,NO.: S1 � �„�, so Ine shy ' - �v NOTE: 4 IW LOCATION OF EYES TO ANY UTNT THIS SNOTN ON THIS PUN IS A 51. i� CONTRACTOR Pp10R 1E E EXCAVATION N H IR NOTIFICATION SIZE.TIE TO DIC NG SA w s I1d ,IpM DEMO IXISTINC CONIRACIOR sHAu Am 1HE RM UI T XOIIX HAYAE 10 DIC SAFE O / O Y}� (1-96B-3H-n]3)AND ANr oT1Oi u1W11Es WOa MAY HAVE CABIF,PIPE pl u"'... D PATIO THIS AREA EQUIPMENT M TIE coNSTRUUTDN AREA FOR VERIFICATION of LOCATIONS 51. IYAAMS •. '.. •.. CO U THE CONTIACTOR IS RESDON98LE FOR VERIFICATION OF ALL UTUIIES AND INVERTS yule W&W ... \ E... (28'PRIV ?, AR BORMTAE�` HEDGE � � e •4wn.36.8..'sr. :�t'�:• - �r .• s I PROPOSED STAIRS LOCUS MAP / P / I SCALE 1'=2000't / • / qpC ASSESSORS MAP 326 PARCEL 39 LOCUS IS WITHIN FEMA FLOOD ZONE AE (EL 11)AS SHOWN ON COMMUNITY PANEL PROPOSED y W• N250001CO569J DATED 7/16/2014 )5 I v �sP LIFT ZONING SUMMARY w ZONING DISTRICT: HD HARBOR DISTRICT 1 / BgREO / Sry1N @r TO/ MIN. LOT SIZE 20.000 S.F. MIN. LOT N. FRONT SETBACK 20' MIN. SIDE SETBACK 10' Pq Cti MIN. REAR SETBACK 10' MAX. BUILDING HEIGHT 35, rory +-4 - / / L� MAX. LOT COVERAGE 70% SITE IS! / GJ� LOCATED STR C11N THE AQUIFER C Q PROTECTION OWNER OF RECORD DAVID L COLOMBO TR �0\ ary f 488 SOUTH STREET HYANNIS. MA 02601 \ •nV� •;,)' r PROPOSED STAIRS REFERENCES A,of DEED BOOK 25287 PAGE 3 DEMO EXISTING PLAN BOOK 19 PAGE 17 L,N 0 PATIO THIS AREA kAp 7 / 326 / BENCHMARK: T1OEVATION 5.31 SITE PLAN OF LAND IN HYANNIS, MA /159 OCEAN STREET PREPARED FOR MAX. LOT COVERAGE dilryOF '' DAVID COLOMBO LOT AREA 7.168 H :P DANIEE GREEN SPACE= 1,329 DANIEE A. oJAa CJA A DATE: FEBRUARY 3, 2016 off 508-362-"541 3/4'WASHED STONE 1,382 SF 60%PERVIOUS cNR o N°40960•, fm 508-362-9800 1,382 X 0.60= 830 SF No 46502 ' IMPERVIOUS LOT COVERAGE 5,009,7168= 69.9% S :STEP�2W� �'4'P sunvE"P d—F—pe.—o al°X EA owa eipe to kfif ,int,int. scQle:1'=10' %and su9vemrs 2-3-16 DATE DANIEE A. OJALA,P.E.. P.L.S. 0 5 10 15 20 25 FEET HJH Maln Street (ate 6AJ YARMOUTHPORT MA 02675 10-258 COLOMBO SHACK.D'MG DCEA10-258 Homemade Ice Cream Cones&Dishes Regular$4.50 1 Large$5.50 Waffle Cones add $1.50 Soft Serve Ice Cream T-05 Cones& Dishes I Waffle Cones add$1.50 � Regular$4.00 Large$5.00 GW MxE Vanilla I Chocolate I Twist s Toppings/Mix-Ins: Reese's Cup,Oreo Cookie, Heathbar, Black Cat Mini M&M'S,Snickers, Nuts$1.00 Chocolate Jimmies, Rainbow Jimmies$.50 Harbor Shack Soft Serve Ocean Wave $6.50 Black Cat Choose any two Mix-Ins open mid-may to Ice Cream Drinks mid-october Orange Cream$6.50 Orange Juice and 3 scoops of Vanilla ice cream Harbor Shack Cranberry Cream$6.50 Cranberry Juice and 3scoops of Vanilla ice cream be sure to visit our overlooking hyannis harbor Frappes-3 scoops$6.50 Floats- Coke or Root Beer$5.95 sister restaurants••• Sundaes �5.95 cape cod fare and Hot Fudge I Strawberry I Hot Caramel The Black Cat Tavern homemade ice cream Blueberry I Pineapple 165 ocean street • 508-778-1233 Brownie Hot Fudge Sundae $6.95 (right next door!) 1 St Place Winner Banana Boat $8.95 The Roadhouse Cafe 20125 2013 & 2014 Scoop of Strawberry topped with strawberries, 488 south street • 508-775-2386 Cape Cod Chowder Festival Scoop of Chocolate topped with pineapple,Scoop of Vanilla topped with hot fudge, Colombo's Cafe & Pastries With whipped cream or marshmallow, nuts and a cherry 544 main street • 508-790.5700 , Shack Out Back Homemade Ice Cream Sandwiches W Raw Bar $3.00 ask about our exclusive Chocolate or Vanilla Fresh Fruit Smoothies $5.95 Black Cat apparel and 159 ocean street, hyannis, ma A blend of whole fruit,bananas,honey and fruitjuices merchandise! 508-534-9923 Strawberry I Blueberry I Raspberry Mixed Berry I Mango I Peach www•blackcattavern•com Protein Powder add$1.00 Appetizers Fried Seafood Entrees Grilled Corn on the Cob Cilantro lime aioli.............$4.95 Fine fresh seafood,battered and fried in zero Baked Day Boat Scrod $18.95 Baked Stuffed Quahog................................................$6.95 trans fat vegetable oil. Rolls are served on a hot dog roll with Cape Cod Potato Chips,plates Baked Sea Scallops $22.95 Fried Onion Rings................................... ...................$7.95 served with french fries and tole slaw Baked Stuffed Shrimp $22.95 Fried Mozzarella Sticks Marinara sauce...................$8.95 - Baked Stuffed Sole $21.95 Fried Chicken Tenders H u Honey mustard sauce Side Roll Plate Boiled 1 Lobster Market Fried Buffalo Tenders Bleu cheese dressing..........$11.95 Whole Bellied Clams Market Market Market Clam Strips ........................$11.95...........$13.95..........$15.95 Grilled BBQ Chicken Breast$17.95 Fried Fish Tacos(2 soft she//)...................................$11.95 Grilled Steak Tips$22.95 Beef Tacos (2 soft shell).............................................$11.95 Shrimp.................................$14.95...........$16.95.........$20.95 Fried Popcorn Shrimp................................................$11.95 Scallops...............................$17.95...........$19.95.........$22.95 Above served with choice of potato and co/e slaw Grilled Chicken Skewers Served over rice.............$1O.95 Oysters................................$16.95...........$18.95.........$20.95 Grilled Shrimp Skewers Served over rice...............$13.95 Calamari.............................$12.95...........$15.95...........$17.95 Grilled Asian Salmon $21.95 Baked Scallops wrapped in Bacon.........................$13.95 Fish and Chips.............................................z.....................$18.95 Served with rice. Crab Cake Remoulade sauce.....................................$11.95 Fried Seafood Platter A combination of whole bellied Pan Seared Panko Encrusted Swordfish $23.95 Steamers-1 1/4 pound of native soft shell clams,shrimp, scallops and cod, served with Cilantro lime aioli and rice. clams,with broth and drawn butter...... Market Price french fries, onion rings and tole slaw..............$26.95 Asian Chicken Stir Fry $16.95 Shrimp Cocktail...........................................................$13.95 Drinks Sauteed Calamari Marinara $17.95 Served over rice. Tuna Sashimi................................................................$12.95 Coke, Diet Coke,Sprite,Seltzer, Served over linguine. Sandwiches Pink Lemonade, Bottled Water...............................$2.50 Sauteed Gulf Shrimp Diavolo $21.95 Served with Cape Cod Potato Chips Iced Coffee, Iced Tea, Hot Coffee...............................$2.50 Served over linguine. Grilled Jumbo Hot Dog All beef................................$5.95 Powerade .............................................................................$3.00 Sauteed Seafood Fra Diavolo $25.95 Angus Hamburger.........................$8.95/$12.95 Double Vitamin Water.....................................................................$3.00 Clams, mussels, calamari,shrimp,scallops. Angus Cheeseburger....................$9.95/$13.95 Double Bottled Root Beer.............................................................$3.00 Served over linguine. Mediterranean Wrap ..............................$10.95 Honest Ice Tea......................................................................................... . Chicken Caesar Wrap..................................................$11.95 Fresh Fruit Smoothies Strawberry, Turkey Wrap Raspberry, Mixed Berry, Peach, Mango. Lettuce, tomato and cheese...................................$10.95 Protein Powder add$1.00.........................................$5.95 Homemade Desserts Beef Short Rib Wrap Soups and Salads , Lettuce, tomato, cheese and sriracha aioli...........$11.95 Made Buffalo Chicken Wrap Cup Bowl Daily B/eu cheese dressing.................................................$11.95 Award Winning Clam Chowder............$5.95.............$7.95 Tuna Said Roll..............................................................$10.95 Lobster Bisque.............................................$7.95.............$9.95 Lobster Salad Roll.......................................................$21.95 Mixed Green Salad.............................................................$7.95 Grilled Chicken Sandwich Seaweed Salad.....................................................................$7.95 Visit the CaesarSalad................................................:........................$9.95 Lettuce, tomato and cheese....................................$11.95 Mediterranean Salad.......................................................$10.95 Fried Haddock Melt Spinach Salad.....................................................................$10.95 Lettuce, tomato and cheese...................................$13.95 BLT Wedge Salad...............................................................$9.95 TOM Crab Cake Sandwich Lettuce, tomato and remoulade sauce.................$12.95 Avocado Tomato Salad.......................... .....................$9.95 Add on to any salad .. Grilled Chicken Skewer...................................................$5.00 Sides Grilled Shrimp Skewer......................................................$7.00 Shack Out Back French Fries..........................................................................$4.95 Grilled Salmon....................................................................$8.00 Grilled Steak Tips.............................................................$10.00 Raw Cole Slaw................................................................................$1.95 Albacore Tuna Salad........................................................$5.00 Q Bar ' Rice...........................................................................................$1.95 Fresh Lobster Salad........................................................$16.00 Town of Barnstable Barnstable �P��f rOwa Board of Health OftedcaMy 200 Main Street,Hyannis MA 02601 1 I UARNSfABLE. �. 9 MASS. m Cb 1639. 2007 AlE0 MAC p. Office: 508- 62-4644 Wayne Miller,M.D. FAX: 508-790-6304 Paul Cannif,D.M.D. Junichi Sawayanagi BOARD OF HEALTH MEETING AGENDA Tuesday, March 8, 2016 at, 00 PM Town Hall, Hearing Room,2ND Floor 367 Main Street, Hyannis, MA I. Septic Variances — Repairs: Earl Lantery representing Richard Grade, owner — 15 Edwards Road, Hyannis, Map/Parcel 328-173, 3,750 square feet.parcel, repair of septic system, four variances. II. Variance — Lifeguard (New): Andrew Quinto, General Manager, Fairfield Inn — 867 lyannough Road, Hyannis, Map/Parcel 294-017, new motel will open May 2016. Ill. Variance — Food: A. David Colombo, owner, Black Cat Harbor Shack— 159 Ocean Street, Hyannis, propose an increase in seating from 83 to 106 seats (all � A� outdoors.), revise threE variances: grease trap, toilet facility, and air )z n� curtain. j �J B. Mike Putnam, owner of Mikey Mike's/Sweet Kiwi at Cape Cod Mall — 793 lyannough Road, Hyannis, moving to new space in the mall, same menu o with addition of smoothies (recently acquired Sweet Kiwi), prior location had grease recovery device (GRD), requesting grease trap.variance. IV. Hearing — Sewer Connections: _—A Stewart Creek Properties overdue for sewer connection. First Hearing: / o A. John O'Neill, Sr., Hyannis, owner—2 Keating.Road, Hyannis WA a ORbW B. Altair & Shinzo Miyagusuku, Hyannis, owner— 81 Woodbury Avenue,'Hyannis V. Hearing — Food (Continued): David Lawler, Attorney, representing Joann Lucas and Panagis Kappatos, owners of Egg & I Restaurant, 521 Main Street, Hyannis, review of food procedures prior to renewal of food permit 2016. VI. Hearing Show Cause: Motel: David Lawler, Attorney, and Bhom Banta, owner of International Inn — 662 Main Street, Hyannis, lack of hot water to 20 rooms on.2/14/16. Page 1 of 2 BOH 3/08/16 f VII. Old / New Business: A. Minutes. B. Status — M/M Conley, 35 Point Lane, Hyannis — Sewer Connection, contractor Doug Brown will be scheduling in approximately 3 weeks. C. Status — Miguel and Audrey Gomes, 42 Tonela Lane, Barnstable— IA Maintenance Plan is in place. D. Status - Amy Loi Everett, Ohio, owner - 56 Seabrook Road, Hyannis E.. Status - Jeffrey Coombs & Gail Clear, Connecticut, owners — 23 Keating Road, Hyannis F. Policy and Guidelines: Determination of Section 360-20 Town Code - Four Feet Separation Between SAS and Groundwater I Page 2 of 2 BOH 3/08/16 EXCERPT FROM BOARD OF HEALTH MEETING MINUTES ON 11/8/2011: A. David Colombo, owner, Black Cat Harbor Shack— 159 Ocean Street, Hyannis, Map/Parcel 326-039, grease trap variance and toilet facility variance, request to operate an outside bar with a raw bar. David Colombo was present and began with the variance from 322-4 for toilet facility variance. The adjacent property is owned by him as well and is only about 20 feet away from the outside bar. There are three on site and four toilets in the adjacent property, The Black Cat. Upon a motion duly made by Mr. Sawayanagi,,seconded by Dr. Canniff, the Board voted to approve the toilet variance to allow three toilet facilities on site (two public, one employee). Unanimously, voted in favor.) David Colombo, then, spoke of the requested increase in seating of 83 seats with the 1,000 gallon grease trap. Upon a motion duly made by Mr. Sawayanagi, seconded by Dr. Canniff, the Board voted to approve the variance for an increase in seating to 83 seats with a 1,000 gallon grease trap. (Unanimously, voted in favor.) David Colombo spoke on the third variance of operating an outside bar with a raw bar. The design of the equipment keeps the food safe. The freshness is maintained. The food is then moved to an iced location and prevents the rise in temperature. He believes his proposal provides the more protection than if they were to bring the food out from the kitchen itself after cooking. Mr. Colombo stated the setup will not attract flies as flies do not like ice on plates (the temperature is too cold) and he will also be installing an oscillating fan to keep the air moving as flies do not like a breeze. Mr. McKean said the staff had made the comment that they would favor consistency in policy in regards to air curtains, etc. The Board specified conditions and said this will be a pilot program to be reviewed in one year. Upon a motion duly made by Mr. Sawayanagi, seconded by Dr. Canniff, the Board voted to approve the operation of an outside bar with a raw bar with the following conditions: Product maintained on ice, - Shellfish must be maintained under raw bar inside the insulated ice sink, on ice, and under the ice sink's safety glass closure - Menu-only-a roved for raw bar a lfsh — shrimp, oysters. QAMINUTES\EXCERPT OF MINUTES\Excerpt BOH Nov 2011 Black Cat Harbor-Summer Shack.doc Page 1 of 2 - With adequate air flow to be a deterrent to insects. - Area must be under cover, - There is to be a second area of cover (under glass) Hand wash sink must be in close proximity, - Area must be cleaned at the end of each day. - And, protocol must be in place for transporting shellfish to and from the refrigerate area at the end of the day. Q:\MINUTES\EXCERPT OF MINUTES\Excerpt BOH Nov 2011 Black Cat Harbor-Summer Shack.doc Page 2 of 2 The Town of Barnstable Department of Public Works BARNSTABI,E BARNSUBLE. r AIA99. �, 382 Falmouth Road,Hyannis,MA 02601 1679-1014 16 a`e www.town.bamstable.ma.us 375 Daniel W. Santos,P.E. Office: 508.790.6400 Director Fax: 508.790.6343 To: Thomas McKean, Director Health Division From: Roger D. Parsons, P.E., Town Engineer Date: January 29, 2016 Subject: Application for variance, Grease Trap Black Cat Harbor Shack Map 326 Parcel 039. :, The Department of Public Works recommends the granting of the above variance to allow 23 additional seats. Rationale: The restaurant is seasonal. There is an existing 1,000-gallon grease trap on the premise. Physical conditions (structures &utilities)restrict the opportunity to construct additional grease traps. Recommendation: The applicant is required to inspect and pump the existing grease trap every three months and provide the Health Department of Public Works with all reports/records of pumping. Any additional expansion requests would require a further variance request Should you have questions please contact roger D. Parsons at 508-790-6400 ext. 4931. r s Town of Barnstable Regulatory Services �IK Richard V. Scali,Director BARNSTABLE Building Division .0.NSTABE•BRFRYWF•CON•HANMS Ilt0.5ENF5 rILLS•(K1EflYR1E•NEST NA45111®E STA ► • 1639.1�4 " sa Perry, MASS. • Thomas Per CBO Mass . $, 1639. , Building Commissioner ED MAC 200 Main Street, Hyannis, MA 02601 www.town.barnstable.maxs Office: 508-862-4038 Fax: 508-790-6230 January 21, 2016 Black Cat Harbor Shack c/o Mr. Steven Cook 43 Brewster Road Mashpee, MA 02649 RE: Site Plan Review#003-16 Black Cat Harbor Shack—Roof Deck lr 159 Ocean Street, Hyannis Map 326, Parce1039 Proposal: Addition to an existing restaurant including a new roof deck with seating, stairs and a vertical lift. Remove 15 seats from the ground level and add 38 seats on the roof deck resulting in a net gain of 23 seats over existing. Total number of seats proposed is 106. Dear Mr. Cook: Please be advised that at the formal site plan review meeting held January 21, 2016,the above proposal was found to be approvable subject to the following: • Approval is based upon and must be substantially constructed in compliance with the plan entitled "Site Plan of Land in Hyannis, MA, #159 Ocean Street" Scale 1"= 10', 1 Sheet, prepared for David Colombo by Down Cape Engineering, Inc. dated December 8, 2010 with final revisions October 27, 2011; and elevations and floor plans entitled"Remodeling for: Black Cat Harbor Shack, 159 Ocean Street, Hyannis, MA", 2 Sheets, Scale, %4"= 1' dated 1/6/16 prepared by Cotuit Bay Design, LLC, Mashpee, MA. • The granting of special permits from the Planning Board for front yard set back and further reduction of required parking(8 additional). • Approval of Hyannis Main Street Waterfront Historic District Commission. • Compliance with all Board of Health requirements and variance conditions. • Additional seating and alterations to the premise will require Licensing Authority approval as well as approval from the ABCC. Contact Licensing Authority Administrative Assistant Maggie Flynn 508-862-4774 for assistance. Upon completion of all work, a registered engineer or land surveyor shall submit a letter of certification, made upon knowledge and belief in accordance with professional standards that all work has been done in substantial compliance with the approved site plan(Zoning Section P PP P ( g 240-105 (G). This document shall be submitted prior to the issuance of the final certificate of occupancy. A copy of the approved site plan will be retained on file. Sincerely, Ellen M. Swiniarski Site Plan Review Coordinator CC: Tom Perry, Building Commissioner Planning Board Hyannis_FD _ 'Health Department i Licensing • n 9 , °PIKE Tom" Town of Barnstable Barn Ai-AmericaC"dy BA MASS. ' Board of Health 9 MASS. i639• �� Alfa 3�°i 200 Main Street,Hyannis MA 02601 2007 Office: 508-862-4644 f n 1 Wayne Miller,M.D. FAX: 508-790-6304 I✓n"-t Cu�✓1 q Paul Canniff,D.M.D. Junichi Sawayanagi ` March 21, 2016 Mr. Dave Colombo 7) 488 South Street Hyannis, MA 02601 RE: Variance Decision- Black Cat Harbor Shack, 159 Ocean Street, Hyannis,Additional Seats Dear Mr. Colombo: You are granted a temporary one-year conditional variance from Section 322-4, allowing you to provide three restroom facilities onsite, in lieu of the required four. This Board of Health Regulation requires two separate toilet facilities for male and female employees and two separate toilet facilities for male and female patrons at each food service establishment with a seating or standing capacity of over fifty(50) patrons. One hundred and six (106)seats are proposed at this food service establishment. You testified that there are two additional restrooms available at the Black Cat Restaurant next door, which is also owned by you. The Board voted unanimously to grant you this temporary variance for one year. If after one year, it is determined there weren't any complaints received in regards to the availability of restrooms, this variance will be extended without an expiration date. You are also granted a variance from Section 322-3 which requires in-ground grease traps at all food service establishments based upon 15 gallons per seat. One hundred and six (106)seats are proposed with only a 1,000 gallon grease trap onsite which is designed to handle a maximum seating capacity of 66 seats. This variance is granted with the following conditions: 1) No more than one hundred and six(106)seats total (indoors and outdoors) are authorized. 2)The existing 1,000 gallon in-ground grease trap shall be pumped monthly by a licensed septage hauler. 3) Electronic air curtains shall be installed over the front doorway used by wait-staff(and any service window if provided)to serve the patrons on the upper and lower decks. This grease trap variance is granted because the applicant agreed to pump the grease trap every month; Si' rely y*M.D. Way Mil , Chairman Q:\WPFILES\Colombo Black Cat Harbor Shack Mar2016.doc Board of Health Variance Nov 2011 �pF v MWE Tpw — Barnstable Town of Barnstable AHmericaCitv �i,• IIA MASS.LE, : Board of Health Arfa rnp�°i 200 Main Street,Hyannis MA 02601 2007 Office: 508-862-4644 Wayne Miller,M.D. FAX: 508-790-6304 Paul Canniff,D.M.D. Junichi Sawayanagi November 29, 2011 Mr. Dave Colombo 488 South Street Hyannis, MA 02601 RE:Variance Decision- Black Cat Harbor Shack, 159 Ocean Street, Hyannis Dear Mr. Colombo: You are granted a variance from Section 322-4 to provide three restroom facilities onsite, in lieu of the required four. This Board of Health Regulation requires two separate toilet facilities for 1 male and female employees and two separate toilet facilities for male and female patrons at each food service establishment with a seating or standing capacity of over fifty(50) patrons. Eighty- three (83)seats are proposed at this food service establishment. You testified that there are two additional restrooms available at the Black Cat Restaurant next door,which is also owned by you. The Board is of the opinion that three restrooms onsite should be sufficient for this facility; however if there ever is a need, the employees or patrons could use the facility next door. -------------------------------------------------------------------------------------------------------------------------------- You are also granted a variance from Section 322-3 which requires inground grease traps at all food service establishments based upon 15 gallons per seat. Eighty-three seats are proposed with only a 1,000 gallon grease trap onsite which is designed to handle a maximum seating capacity of 66 seats. This variance is granted with the following conditions: 1) No more than 83 seats total (indoors and outdoors) are authorized. 2)The existing 1,000 gallon inground grease trap shall be inspected monthly and pumped at least once every three months by a licensed septage hauler. This variance is granted because the seating capacity proposed by the applicant will be only twenty-five percent(25%)above the estimated handling capacity of the existing grease trap. The applicant must agree to inspect the grease trap every month and to pump the grease trap at least once every three (3) months or more often when needed. This inspection and pumping schedule is a requirement of the State Environmental Code. C:\cache\Temporary Internet Files\OLK4E\colomboblackcatharborshack.doc 1 In addition, you are granted permission to operate a raw bar outdoors with the following conditions; 1.) Only shellfish may be served. J 2.) The shellfish must be kept on ice at all times. The internal temperature of the shellfish must be maintained at or below 41 degrees Fahrenheit. 3.) The shellfish must be kept within an enclosed unit or case. The proposed unit will be an enclosed insulated case with a glass top. 4.) Powerful fans, air curtains, and/or other powerful air-flow devices must be provided to deter insects away from the shellfish serving area. 5.) A handwash station must be provided at a convenient and easily accessible location outdoors for the food handling employees. 6.) Food handling employees shall wear disposable gloves while serving ready to eat fods. 7.) The shellfish service and storage area must be kept underneath the roof of the bar area. 8.) The area must be thoroughly cleaned and sanitized on a regular basis and at the end of each day. 9.) This permission is granted on a temporary basis for one year. Monthly inspections will occur to monitor the operation. This permission may be revoked anytime unsanitary conditions are observed. Sincerely yours, Wayne Miller, M.D. Chairman Board of Health CAcache\Temporary Internet Files\OLK4E\colomboblackcatharborshack.doc 2 r S • OF THETO DATE. 61 NAP ti� 5� FEE: 9 MASS. �a 1639. �� REC. BY ATF° ,�a Town: of Barnstable • S CHED. DATE h+ Board of Health ;.a 200 Main Street, Hyannis MA 02601 Office: 508-862-4644 � Wayne A.Miller,M.D. FAX: 508-790-6304 Junichi Sawayanagi Paul J.Canniff,D.M.D. OP VARIANCE REQUEST FORM LOCATION Property Address: ��� f�L�t� �"f �.!{'.(rl,n,i's Assessor's Map and Parcel Number: ����� . Size of Lot: a> $ q -�- Wetlands Within 300 Ft. Yes V Business Name: Aq&p r- S Lgcz No Subdivision Name: APPLICANT'S NAME: �Q(1/� 7�jQ t(, � Phone -568_362,_7Io 7o Did the owner of the property authorize you to represent him or her? Yes h-' No PROPERTY OWNER'S NAME CONTACT PERSON ' Name: 0 1L"e- C l ls� Name: ��. � 6 o ' Address:_%3 e SDI c k kl bt: S Address: /, (` 1S E ��t�' `L. c1 / t krlt Phone: �1 ©6���J 6�'"�l `Z® Phone: �- �►'1,�; ���� VARIANCE FROM REGULATION(List Rea.) REASON FOR VARIAN (May attach if more space needed) �P�G ��l �2��•� • -�-� t flab lZ � . `�.11`e�sS P )rrl-E-er Cep]'-'��+-o!���Y✓1 Ktr a dill+j bvl-i a3 NATURE OF WORK: House-Addition ❑ House Renovation ❑ Repair of Failed Septic System ❑ Checklist (to be completed by office staff-person receiving variance request,application) / Please submit copies in 4 separate completed sets. Four(4)copies of the completed variance request form 4;a Four(4)copies of engineered plan submitted(e.g.septic system plans) Completed seven(7)page checklist confirming review of engineered septic system plan by submitting engineer or registered sanitarian Four(4)copies of labeled dimensional floor plans submitted(e.g.house plans or restaurant kitchen plans) Signed letter stating that the property owner authorised you to represent him/her for this request Applicant understands that the abutters must be notified by certified mail at least ten days prior to meeting date at applicant's expense - (for Title V and/or local sewage regulation variances only) Full menu submitted(for grease trap variance-requests only) Variance request application fee collected(no fee for lifeguard modification renewals,grease trap variance renewals[same owner/lessee only], outside dining variance renewals[same owner/leasee only],and variances to repair failed sewage disposal systems[only if no expansion to the building proposed]) Variance request submitted at least 15 days prior,to meeting date VARIANCE APPROVED Wayne Miller,Chairman NOT APPROVED Junichi Sawayanagi (t✓ REASON FOR DISAPPROVAL —Paul J.Cannift D.MD. C:.\cache\Temporary Internet Fi1es\0LKAE\VARIREQ.D0C J J MAP 326 PCL 40 / \ �G V WW ppg W M ~mW w-W.- �l d O m m AREA COUNT - O [ [EI] - On U V rGO=LL BAR 14 SEATS > z REAR PATIO 32 SEATS n ------------- a J.7? REAR PATIO STANDEES 24 STANDEES O COVERED PORCH 22 SEATS 9e \z Aoo STORAGE ROOF DECK 38 SEATS n Ag__ _ ------------ SHIFT EMPLOYEES 16 EMPLOYEES m d'+o 9 TOTAL OF 106 SEATS,24 STANDEES 8 _ ygsg y°��$n$® 16 EMPLOYEES=TOTAL COUNT OF 146 V) l6 111111.'I .. ` ng -------------- ., WOOD BOARDWALK _ lJ V U U GREASE O RA LL 1,000 GA Z. co ' o o LL_ 0 EX19T. EKIST. ' STORPI3E STORAGE MIT, MST,OISM O V STORAGE WASHING ❑ \ 1• U ➢ q, ROOF ROD mum �EXIISSTT..FOOD Z ➢ EKIST.HCP. SEIJ ' z ➢m BATHROOM E)lST. EAST. MST. -` eTORAOE 9TORAGE STORAGE $j N EAST.FOOD - Q 20 SERV CF w . "➢ (n Y r �_yy> W Q MSTING Y (_ ^i ro EREO V LLI (" LU �� \\ LL Q "LJI LL R S.O 1 I L \ �\ a ROFCK 0 _ Q/ (EJD cLJ.) CO3 \ a LL UW PLANTS '" 'PLANTS \ UO Z LAWN LAWN '~ 2 Lu J } o CONC AWN 5 797675"W 60.00' \ Z G] _ \ SCALE: NEW ROOF DECK SEATING PLAN -- -- ----------- - - - - - ----- 3/16°=V-0.1 a DATE: 0 2/162016 DWG.NO.: S1 NOTE: THE LOCATION OF EXISTING UNDERGROUND UMUTIES SHORN ON THIS PLAN IS IS 1 A 5I. APPROIOMATE PRIOR TO ANY EXCAVATION ON THIS SITE THE EXCAVATING I` T Rd IL° " BN DEMO EXISTING CONTRACTOR SNALL MAKE THE REOLMO 72 HOUR NOTIFICATION TO AG SAFE D 0 (1-BBB-JN-]2J])AND ANY OTHER UTWTIES MICR MAY HAVE CABLE PIPE OR 1 PATIO THIS AREA EQUIPMENT IN THE LONSTRUCTION AREA FAR VERIFICATION OF LOCATIONS 51. I YAN525 THE CONTRACTOR IS RESPONSIBLE FAR VERIFICATION OF ALL UTILITIES AND INVERTS IK gyyEp(28'PRIVA)"e)O QVE j all EXISTING ARBORVITAE ,•`�at HEDGE~ F� f'• N / � . D (E). Q,l \ Br \ �'.• •1 / \• / PROPOSED STAIRS LOCUS MAP / v I D SCALE 1"-2000'f < - / qPD ASSESSORS MAP 326 PARCEL 39 I 'm / _J` __r z, 1 �AY'<1- LOCUS IS WITHIN FEMA FLOOD ZONE AE (EL 11) AS SHOWN ON COMMUNITY PANEL �Q.a6 PROPOSED �y w \ N250001CO569J DATED 7/16/2014 �qq�tt0 , v �, LIFT ZONING SUMMARY ZONING DISTRICT: HD HARBOR DISTRICT MIN. LOT SIZE 20.000 S.F. (ON ON. LOT FRONTAGE 20' MIN. FRONT SETBACK 20' MIN.SIDE SETBACK 10' MIN.REAR SETBACK 10' MAX. BUILDING HEIGHT 35' / MAX. LOT COVERAGE 70% SITE IS f ^ a c //W G7 Q PROTECTION LOCA OTECTIONA STRTED CTIIN THE AQUIFER / 3 OWNER OF RECORD 488SSME� I OUTHTRET HYANNIS, MA 02601 O CA NTV gEgs�qC t6 9' 0 \ nN�a }� PROPOSED STAIRS - REFERENCES \ �L`h ai / DEED BOOK 25287 PAGE 3 P\ 414 Q /W DEMO EXISTING PLAN BOOK 19 PAGE 17 4 , q \Wq� N. p. PATIO THIS AREA r CA \ nE3 kqp /l 3Z6 / BENCHMARK: \ GTCH BASIN GMT" AT EI£AXN S.Jt SITE PLAN OF LAND IN Pita \ HYANNIS, MA /159 OCEAN STREET PREPARED FOR MAX. LOT COVERAGE �'OF+y,` ,>ti`ryOF sr DAVID COLOMBO LOT AREA 7.168 ` "+c ��+ DANIEL GREEN SPACE= 1,329 DANIELA. 3 A. y 3/4' WASHED STONE 1,382 SF 60%PERVIOUS CIVIL H No a�De u� DATE: FEBRUARY 3, 2016 N 508-362-15�1 1,382 X 0.60= 830 SF H°465508-362-gee° IMPERVIOUS LOT COVERAGE 5,009/7168= 69.9% °s�,e*E"°r"� r�"o.unvc'° downcape.com o „aBA.E° oWa Cope fgtiftfflial,Ill Scale:1'=10' civil engineers Street (Rta 6A) 2-3 l land surveyors 16 DATE DANIEL A. OJALA,P.E..P. S.L. . 0 5 10 15 20 25 FEET 9J9 Maln YARMOUTHPORT MA 02675 10-258 COLOMBO SHACK.ON'G OCE#10-258 Homemade Ice Cream Cones&Dishes Regular$4.50 1 Large$5.50 Waffle Cones add $1.50 Ate, Soft Serve Ice Cream8 Cones& Dishes I Waffle Cones add$1.50 Regular$4.00 Large$5.00 TKE Vanilla I Chocolate I Twist Toppings/Mix-Ins: Reese's Cup,Oreo Cookie, Heathbar, Black Cat Mini M&M'S,Snickers,Nuts$1.00 Chocolate Jimmies,Rainbow Jimmies$.50 Harbor Shack Soft Serve Ocean Wave $6.50 Choose any two Mix-Ins open mid-may to Black Cat Ice Cream Drinks mid-october Orange d3scooCream scoops Harbor Shack Orange Juice and 3 scoops of Vanilla ice cream Cranberry Cream$6.50 Cranberry Juice and 3 scoops ofVanilla ice cream be sure to visit our overlooking' hyannis harbor Frappes-3 scoops$6.50 Floats- Coke or Root Beer$5.95 Sister restaurants••• cape cod fare and Sundaes $5.95 Hot Fudge I Strawberry I Hot Caramel The Black Cat Tavern homemade ice cream Blueberry I Pineapple 165 ocean street - 508-778.1233 Brownie Hot Fudge Sundae $6.95 (right next door!) I St Place Winner Banana Boat $8.95 The Roadhouse Cafe 20129 2013 & 2014 Scoop of Strawberry topped with strawberries, 488 south street - 508-775-2386 Cape Cod Chowder Festival Scoop of Chocolate topped with pineapple, Scoop of Vanilla topped with hot fudge, Colombo's Cafe & Pastries With whipped cream or marshmallow, i - nuts and a cherry 544 main street - 508-790.5700 Shack Out Back • Homemade Ice Cream SandwichestSIPI# Raw Bar $3.00 ask about our exclusive Chocolate or Vanilla Fresh Fruit Smoothies $5.95 Black Cat apparel and 159 ocean street, hyannis, ma A blend of whole fruit,bananas,honey and fruitjuices merchandise! 508-534-9923 Strawberry I Blueberry I Raspberry Mixed Berry I Mango I Peach www•blac cattavern.com Protein Powder add $1.00 } Appetizers Fried Seafood Entrees Grilled Corn on the Cob Cilantro lime aioli.............$4.95 Fine fresh seafood,battered and fried in zero Baked Day Boat Scrod $18.95 Baked Stuffed Quahog................................................$6.95 trans fat vegetable oil. Rolls are served on a hot Baked Sea Scallops $22.95 Fried Onion Rings.........................................................$7.95 dog roll with Cape Cod Potato Chips,plates served with french fries and cole slaw Baked Stuffed Shrimp $22.95 Fried Mozzarella Sticks Marinara sauce...................$8.95 Baked Stuffed Sole $21.95 Fried Chicken Tenders Honey mustard sauce......$10.95 Side Roll Plate Boiled 1 lb Lobster Market Fried Buffalo Tenders Bleu cheese dressing..........$11.95 Whole Bellied Clams Market Market . Market Clam Strips ........................$11.95...........$13.95..........$15.95 Grilled BBB Chicken Breast$17.95 _ Fried Fish Tacos(2 soft she//)...................................$11.95 Grilled Steak Tips$22.95 ' Beef Tacos(2 soft shell).............................................$11.95 Shrimp.................................$14.95...........$16.95.........$20.95 Fried Popcorn Shrimp................................................$11.95 Scallops...............................$17.95...........$19.95.........$22.95 Above served with choice of potato and co/e slaw Grilled Chicken Skewers Served over rice.............$10.95 Oysters................................$16.95...........$18.95.........$20.95 Grilled Shrimp Skewers Served over rice...............$13.95 Calamari.............................$12.95...........$15.95...........$17.95 Grilled Asian Salmon $21.95 Baked Scallops wrapped in Bacon.........................$13.95 Fish and Chips...................................................................$18.95 Served with rice. Crab Cake Remoulade sauce.....................................$11.95 Fried Seafood Platter A combination of whole bellied Pan Seared Panko Encrusted Swordfish $23.95 Steamers-1 1/4 pound of native soft shell clams, shrimp, scallops and cod,served with Cilantro lime aioli and rice. clams,with broth and drawn butter...... Market Price french fries, onion rings and co/e slaw..............$26.95 Asian Chicken Stir Fry $16.95 Shrimp Cocktail...........................................................$13.95 Drinks Sauteed Calamari Marinara $17.95 Served over rice. Tuna Sashimi................................................................$12.95 Coke, Diet Coke,Sprite, Seltzer, Served over linguine. Sandwiches Pink Lemonade, Bottled Water...............................$2.50 Sauteed Gulf Shrimp Diavolo $21.95 Served with Cape Cod Potato Chips Iced Coffee, Iced Tea, Hot Coffee...............................$2.50 Served over linguine. Grilled Jumbo Hot Dog All beef................................$5.95 Powerade .............................................................................$3.00 Sauteed Seafood Fra Diavolo $25.95 mussels, calamari,shrimp, scallops. Clams Vitamin Water.....................................................................$3. , Angus Hamburger.........................$8.95/$12.95 Double Served over linguine. Angus Cheeseburger....................$9.95/$13.95 Double Bottled Root Beer.............................................................$3.00 Mediterranean Wrap $10.95 Honest Ice Tea.....................................................................$3.00 Chicken Caesar Wrap..................................................$11.95 Fresh Fruit Smoothies Strawberry, Turkey Wrap Raspberry, Mixed Berry, Peach, Mango. Lettuce, tomato and cheese.............................. $10.95 Protein Powder, add$/.00.........................................$5.95 Homemade Desserts Beef Short Rib Wrap Soups and Salads , Lettuce, tomato, cheese and sriracha aioli...........$11.95 Cu Bowl Made Daily Buffalo Chicken Wrap P B/eu cheese dressing.................................................$11.95 Award Winning Clam Chowder............$5.95.............$7.95 Tuna Said Roll..............................................................$10.95 Lobster Bisque.............................................$7.95.............$9.95 Lobster Salad Roll.......................................................$21.95 Mixed Green Salad.............................................................$7.95 the Grilled Chicken Sandwich Seaweed Salad.....................................................................$7.95 Visit Caesar Salad............... $9.95 Lettuce, tomato and cheese....................................$11.95 .......................................................... Fried Haddock Melt Mediterranean Salad.......................................................$10.95 Lettuce, tomato and cheese...................................$13.95 Spinach Salad.....................................................................$10.95 BLT Wedge Salad..............................................................$9.95 Crab Cake Sandwich Avocado Tomato Salad....................................................$9.95 Add on to any salad TON Lettuce, tomato and remoulade sauce.................$12.95 Grilled Chicken Skewer...................................................$5.00 Sides Grilled Shrimp Skewer......................................................$7.00 Shack Out Back GrilledSalmon....................................................................$8.00 French Fries......-.:................................................................$4.95$1 Grilled Steak Tips.............................................................$10.00 Il Cole Slaw................. .....................................................:....... .95 Albacore Tuna Salad........................................................$5.00 Raw Bar Rice............................................................................................$1.95 Fresh Lobster Salad........................................................$16.00 I ' a � E The Town of Barnstable Department of Public Works * BARN3PABLE. ; BARNSTABLE tKAss. g 382 Falmouth Road,Hyannis,MA 02601 619-z01< i63q. �0 3�5 AiFo��a www.town.barnstable.ma.us Daniel W. Santos, P.E. Office : 508.790.6400 Director Fax : 508.790.6343 To: Thomas McKean, Director Health Division From: Roger D. Parsons, P.E., Town Engineer Date: January 29, 2016 Subject: Application for variance, Grease Trap Black Cat Harbor Shack Map 326 Parcel 039. The Department of Public Works recommends the granting of the above variance to allow 23 additional seats. Rationale: The restaurant is seasonal. There is an existing 1,000-gallon grease trap on the premise. Physical conditions (structures &utilities)restrict the opportunity to construct additional grease traps. Recommendation: The applicant is required to inspect and pump the existing grease trap every three months and provide the Health Department of Public Works with all reports/records of pumping. Any additional expansion requests would require a further variance request Should you have questions please contact roger D. Parsons at 508-790-6400 ext. 4931. J J MAP 326 PCL 40 \ / \ / \ / \ dl�/ \ ,y,/ ♦,a, / Z V I (7 OO c[3) co) co Z) n O/ QmNN AREA COUNT O (E (�] ��3. BAR 14 SEATS > n 3 REAR PATIO 32 SEATS a ----- ------ J D REAR PATIO STANDEES 24 STANDEES o m n �• COVERED PORCH 22 SEATS ,o D A DD 5 ROOF DECK 36 SEATS ��a o ----E .(T1. SHIFT EMPLOYEES 16 EMPLOYEES c .m r�o -ri �� TOTAL OF 106 SEATS,24 STANDEES& CF c 16 EMPLOYEES=TOTAL COUNT OF 146 w0 WOOD BOARDWALK D b0 V ♦�. u T GREASE u O IIJJ llJd lJ U RA L� LL 00 Q iL EXIST. EXIST. STORAGE STORAGE EXIST. E%19T.DISH R< STOR E WASHING ❑ I �. f.. b '..1.. EXIST. D EXIST.FOOD �.. Z STORAGE EXIST.HCP. SERVICE _ x D m BATHROOM EXIST. EXL9T. Z SEXIS�.0 OODlot � STORAGE STORAGE EXIST. I� n> 1 U^) I aATHG . y swa. \ J `L E y a m od -_ ',e4--{{�}I�Oi '`l-y{�Frrly ely{�4I1--/y, ____ •.mrISTING •�u� `J � EREO \ r-- p�.._ w O W - \\ Do LU a w G. ROOF DECK a Mn i \\ O C CED \ O NZ C \ LU PLANTS v PLANTS rw� \ UO Z C LAWN LAWN 2 \ Lu g-} CONG AwN 5 192675'W v \ SCALE: NEW ROOF DECK SEATING PLAN ---------------—-------------- — — — ----- ' 3/16"=V-0" o DATE: 2232016 DWG.NO. S1 I Board of Health Variance Apr 2013 �pfSHe Tp ---- — ------ - -_�_ �_w f Barnstable - �P o Town f Barnstable y .p o 4 M� AFAmaicaCiN > BA MASS, : Board of Health 9 MASS. m 039. 0 MAC° 200 Main Street,Hyannis MA 02601 2007 Office: 508-862-4644 Wayne Miller,M.D. FAX: 508-790-6304 Paul Canniff,D.M.D. Junichi Sawayanagi April 22, 2013 Mr. Dave Colombo 488 South Street Hyannis, MA 02601 RE: Variance Decision-Approval of Raw Bar-Shucking and Serving Shellfish Outdoors at Black Cat Harbor Shack, 159 Ocean Street, Hyannis Dear Mr. Colombo: It has been more than one year since you were originally granted permission to serve shuck and shellfish outdoors at the Black Cat Harbor Shack. After more than a year of monthly monitoring by Health Inspector Marybeth McKenzie, R.S,without incident, it was determined by the Board that permanent approval is granted. On April 9, 2013,the Board voted unanimously in favor of granting you this permission permanently at this location with the following conditions: 1.) This permission is limited to shellfish only. No other foods are authorized to be prepared outdoors. 2.) The shellfish must be kept on ice at all times. The internal temperature of the shellfish must be maintained at or below 41 degrees Fahrenheit. 3.) The shellfish must be kept within an enclosed unit or case. The proposed unit will be an enclosed insulated case with a glass top. 4.) Powerful fans, air curtains, and/or other powerful air-flow devices must be provided to deter . insects away from the shellfish serving area. 5.) A handwash station must be provided at a convenient and easily accessible location outdoors for the food handling employees. 6.) Food handling employees shall wear disposable gloves while serving ready to eat foods. 7.) One person shall be the designated "shucker,"who is certified in safe food handling (e.g. ServSafe). 8.) The shellfish service and storage area must be kept underneath the roof of the bar area. 9.) Shucking knives shall kept in a sanitizer solution, while not in use. 10.) A sink, designated for shucking, along with a drain board shall be provided. Q:\ColomboHarborShackVariance20l3.doc 1 11.) Electronic refrigeration (e.g. small refrigerator)shall be provided at the bar area to keep shellfish at proper temperatures when needed. 12.) The area must be thoroughly cleaned and sanitized on a regular basis and at the end of each day. 13.) The outdoor bar refuse receptacles (i.e. trash containers)shall be emptied often to reduce the number of insects which may be attracted to the area. 14.) This permission letter shall be posted in a location that is easily viewable by a health inspector during future inspections (e.g. adjacent to the posted food establishment permit). Sincerely yours, Wayne Miller, M.D., Chairman Board of Health Q:\ColomboHarborShackVariance20l3.doc 2 Black Cat Summer Shack Menu Soups and Salads cape cod clam chowder lobster bisque mixed green salad caesar salad lobster caesar salad chicken caesar salad spinach salad greek salad Appetizers scallops wrapped in bacon onion rings basket of french fries grilled shrimp over rice stuffed quahog fried chicken wings fried chicken tenders fried calamari fried oysters Sandwiches turkey club lobster roll burger bacon cheeseburger clam roll oyster po boy grilled chicken club roastbeef wrap Fried Seafood whole clam plate clam strip plate scallop plate oyster plate calamari plate shrimp plate seafood platter I Ice Cream and Desserts 20 flavors of homemade ice cream chocolate soft serve vanilla soft serve swirl soft serve ice cream sundae banana split fresh fruit toppings apple sour cream cheesecake indian pudding carrot cake rocky roadhouse cake I ELEVATION VIEW TYPE-11 VI TOP VIEW TYPE—IL TOP OF MAST B INISHED RUNWAY LENGT 76MM C3'3 (PIT LENGTH) RUNNING C CLEARANCE n 14MM C9/16'3 (CENTER LINE) II RUNNING GLOWER �I�j CLEARANCE "mm 124' W / LANDING 2 —— \ I v 9 1 B' 781MM 130 3/4' 279M Cll'] II (DOOR CE TER LINE) L7 w = -- J -- M —— F N \ \ w I \ I >_ \ \ FINISHED RUNW WID H \ / (PIT I H) CLEAR INSIDE CAB WIDTH w L j I 1 \ I u a ENTRANCE a \ I 76MM [3'1 \ \ \ ❑ CLEAR INSIDE RUNNING \ o CAB LENGTH CLEARANCE PIT I II W 76ms C3'I \�I G 3 2' LANDING 1 __ � - -—-—-—-—- - \ [3 X I I I II 13MM C1/2' 13MM 11/2'3 TYPICAL ENCLOSURE -- I I ANCHOR P❑INTS E DOOR CLEARANCE L38 3/4 FORCES ENTRANCE SIDE LEGEND 837M C33 3/47 TYPICAL ENCLOSURE WITH EXTENSION & WALL/FLOOR SUPPORT LOAD DIAGRAM DRIV; UNIT �"°n I CLEAR PLEXIGLASS DOME & VENTILATION SYSTEM w fG 7ALL R2 R3 SIDE A SI E C Apl eRACKR> & DOOR OPERATOR FLOOR TO ^Eil zsA�m SUPPORT LOAD `� 9 139'I TABLE 1— MAST HEIGHT( 3 OF. 'e0m°i1—. SIDE B .1SM0.98TS smAcn Mast Height TABLE 2 — ENCLOSURE DIMENSI❑N 8—[3B 3/4' Max.Traeel Extension Height with Gatete mm(Inches) mm(Inches) with 4.188"CAP D 2388(94") 1778(70") 1168(46" 559(22") 254(10") mm I Inches CLEAR INSIDE CAB CLEAR INSIDE CAB A B C DOOR CENTER LINE E 1219(48") 1 1 2748 108.188 WIDTH LENGTH FINISHED RUNWAY WIDTH FINISHED RUNWAY LENGTH TOWER CENTER LINE ON CASE OF 36"DOOR) DOOR CLEARANCE 1524(60") 1 1 3053 120.188 mm Inches mm Inches mm Inches — Inches mm Inches mm Inches n e Inches 914 36 1219 48 1437 56 9/16 1483 68 WS 667 27 1116 794 31 114 1100 43 5/16 1829(72") 1 1 3662 144.188 1 914 36 1372 54 1437 56 9116 1635 64 3/8 764 30 IMS 794 31 114 !!DO 43 6116 2438(96") 1 1 4272 168.188 914 38 1524 60 1437 56 9/16 1788 70 318 840 33 1116 794 31 114 11D0 43 5/16 I. 1067 42 1219 48 1589 62 9/18 1483 58 318 687 27 1116 070 34 114 1253 49 5116 2743(108") 1 1 4272 168.188 1067 42 1372 54 1689 62 9116 1635 84 3l8 784 30 1/10 870 341/4 1257 49 5/16 3048(120") 2 4882 192.188 1067 42 1 1524 60 1569 62 9/18 1788 70 3I8 860 33 1/16 870 3q 1/4 1253 49 5116 3658(144") 1 2 1 1 1 5440 214.168 DOOR SWING rK I6mNn0a mttmR°Kanx Is IH[[mllSlV[4R60rr Cr CUSTOMER DATEI 4267(168'.) 2 1 6050 238,188 PLA BLACK CAT 08/24/2009 REVISION; 4877(192") z 1 6660 262.188 ST211(E JAMB 3 HINGE JAMB V • 5486(216") 3 7269 286.188 ® sa ♦a na. HARBOR ' 003 6095(240") 3 1 7828 308.18e LETT HAND TVING PROJECT; la 03/31/2014 6706(264) 3 1 138 332.188 NEW ROOF DECK DRAFTER: 7010(276') 3 1 1 assz 3az.lae PLATFORM I TITLE; PHILLIP TRAN SHEET 1 OF I HINGE JAMB S:$TMIXE JA4B ■EXAMPLE.TABLE WITH 3'PIT, DIMENSIONS VARY WITH TRAVEL V1504 LOCATION; 159 OCEAN ST. DRAWING NO; TYPE — ]L RIGHT HAND SWING HYANNIS V1504 ENCLOSURE d� s 0 r APPLICATION FOR SITE PLAN REVIEW (09 LOCATION Subdivision Plan Lot 3 on Plan Book 19, Page 17 Business Name: 9 Lives Corp. ANR Plan g Assessor's Map# 326 Parcel#039 Property Address: Site Plan 159 Ocean Street, Hyannis, MA 02601 zt,", itf V/C,) OWNER OF PROPERTY APPLICANT Name: Hasco Associates, LP Name: David L. Colombo,Trustee of Address: 14 Grove Street Olive Oil Trust Franklin,MA 02038 Address: 159 Ocean Street Telephone: Hyannis, MA 02601 Fax Telephone Fax ARCHITECT/DEVELOPER/CONTRACTOR/ENGMER Name: Down Cape Engineering AGENT/ATTORNEY Address: 939 Main Street Name: Creedon&Early,P.A. Yarmouthport, MA 02675 Dan Creedon, Esq. Telephone: 508-362-4541 Address: 1436 Iyannough Road Fax 508-362-9880 Hyannis,MA 02601 Telephone 508-362-6969 STORAGE TANKS(HAz MAT/FUEL OR WASTE OIL) Fax 508-362-6991 Existing no Proposed no ZONING DISTRICT CLASSIFICATION Number 0 Number 0 District HD Harbor Overlay(s): AP Size Size' Lot Area 7,168 Sq.Ft. Above Ground Above Ground Fire District: Hyannis Underground Underground Setbacks(ft.) Contents Contents Front 20 Side 10 Rear 10 . Number of Buildings Existing 2 Proposed 2 UTILITIES Demolition No Sewer- ®Public ❑Private Size gal Water- [ Public ❑ Private TOTAL FLOOR AREA BY USE Electric- ® Aerial Underground Existing(sq.ft.) Proposed(sq.ft.) Gas - ❑Natural H Propane Basement b Grease Trap - N Size gal Residential ® I Sewage Daily Flow * gpd Restaurant Retail PARKING SPACES CURB CUTS Office Required 29.2 Existing 1 (not defined) Medical Office Provided 3 (and off site)Proposed same Commercial (specify) On-Site 3 To Close Wholesale(specify) Off-Site 26.2 Totals 1 Institutional (specify) Handicapped Industrial (specify) All Other Uses On Site 6 *GP or WP areas restrict wastewater discharge to 330 Gross Floor Area Q,DLIL4 oq� gallons per acre per day into on-site system. Q:SiteP1an:SPRPG3—02/20/2002 McKenzie, Marybeth From: McKenzie, Marybeth Sent: Friday, April 26, 2013 9:33 AM To: 'masa19@msn.com' Morning Masa, Just a few revisions that need to be made to the HACCP plan submitted for the Black Cat Harbor Shack and the black Cat at this time: 1. On page 16 you state that you add soy sauce under the regulatory compliance column. Do you add soy sauce at this time? When I observed your method at the Black Cat you didn't add soy sauce, but if you do then what is the brand name and how much do you add. 2. If you make smaller batches, in the off season, at the Black Cat then this recipe must be tested also .at a laboratory and the results must be submitted to the health department. 3. Page 17, assembly of sushi, you state.that you prepare to order. On inspection, you where preparing in advance; which is fine, but you must put in the time frames for holding the sushi. 4 . On page 28 you need to state what size shallow bowl you are using. Please put in the time frame that you require to cool down the rice to 70 degrees. 5. pH test paper must be available incase the pH meter breaks. Directions for use of each one must be incorporated into the plan. 6. There must be a reference in the acidification process that states rice must be discarded if it is older than an hour before the acidification process is started. At this time everything else looks good just remember that what every you state in the HACCP plan then you are responsible to do: logs, receiving, pH, test paper, proper equipment, gloves, handwashing, etc. If you have any questions please feel free to contact me. Thanks, Marybeth McKEnzie, R.S. 1 Old King's Highway Regional Historic District File# Approved?pp [] Yes No Hyannis Main Street Waterfront Historic District File# Approved? ❑Yes �C]No Listed in National and/or State Register of Historic Places? Previous Site Plan Review File# Yes � No Y Approved? Yes �No Previous Zoning Board of Appeals File# Approved? ❑Yes Is the site located in a Flood Area(Section 3-5.1) No Yes In Area of Critical Environmental Concern? ❑No Yes Is the Project within 100' of Wetland Resource Area? ❑ [�No El Yes Site sketch—informal presentation El Yes No [�No Site Plan prepared, wet stamped and signed by a Registered PE and/or PLS. ,� Yes ❑No Parking and Traffic Circulation Plan ® Yes ❑No Landscape Plan and Lighting Plan Yes Drainage Plan with calculations and Utility Plan ❑No Yes [R No ❑ Yes Building Plans, (all floor plans, elevations and cross sections) es ®No Note that all signa2e must be approved by Code Enforcement Officer at the Building Department Lot area in sq. ft. 7,168 sq. ft Total Building(s) footprint 1,228 sq. ft. Maximum Lot Coverage as % of Lot 17.13 % GROUND WATER PROTECTION OVERLAY DISTRICT RE UIREMENTS: DISTRICT: Lot Coverage (%) Required Proposed Site Clearing (%) Required Proposed PRINCIPAL BUILDING ACCESSORY BUILDING(S) yes No Number of floors 2 Height: ft. Number of floors 1 Height: $, FLOOR AREA: FLOOR AREA: Basement crawlspace Second 816 sq. ft. Basement sq. ft. Second sq. ft. First 976 sq. ft. Attic sq. ft. First 252 sq. ft. Attic sq. ft q Other(Specify) s ft q Please provide a brief narrative description of your proposed project: Expand existing front porch and renovate upstairs into 3 employee residential units. Main floor use to remain a restaurant with outside seating and take-out as currently exists. Complete other exterior site improvements to improve t d appearance of the site as shown on the plan submitted. I assert I ve completed( c e completed)this page and the Site Plan Review Ap icati and that, to th e of ledge, the information submitted herp is tr pe. idnature of Applicant n Date PRINTED NAME OF APPLICANT CJf 8 11,6c) I'us> Q:SiteP1an:SPRPG4 02/20/2002 r i EXCERPT FROM THE BOARD OF HEALTH MEETING MINUTES ON 4/9/2013: B. David Colombo, owner, Black Cat Harbor Shack, 159 Ocean Street, Hyannis, review of pilot program and approval as an ongoing business. David Colombo was present to review the pilot program of the outdoor raw bar. Mr. McKean said the Health Inspector, Marybeth McKenzie, wrote a summary report which stated everything was always being handled correctly. Marybeth mentioned in her report that the establishment and the Board may want to divide the permit into two different permits because if there is any problem which may come up in the future, may not want to close down the full establishment. Mr. McKean stated that they are not obligated to close down the whole \ establishment, only the area which is having a problem. Mr. McKean said if there is a problem at an establishment, the Health Division would try to work with the establishment. Similar to having a restaurant discard certain foods which may not be at the proper temperature, but still be able to operate the other foods. Mr.. Colombo mentioned that there is no inside seating at the establishment. There is a kitchen which prepares cooked food, food is served in the front patio and in the back. There is the raw bar only in the back. The Board said as long as Mr. McKean feels comfortable to keep it all as one permit would be fine with the Board. Mr. McKean said he is comfortable with this. Upon a motion duly made by Dr. Canniff, seconded by Mr. Sawayanagi, the Board voted to grant the continuation of the raw bar with the regular routine inspections with the following conditions: if any problem occurs in the future which is not immediately rectified, then the raw bar privilege would be revoked by the Health Division. (Unanimously, voted in favor.) Mr. McKean mentioned that if any other establishment is interested in this, they too will have all the same process and equipment, and one year probation to go through a pilot program period and review. Q:\MINUTES\EXCERPT OF MINUTES\Excerpt BOH Apr 2013 Black Cat Harbor Shk 159 Ocean St Hy.doc Town of Barnstable Barnstable AllkftedcaCily ` `" MASS. Board of Health ArFp µpi A 200 Main Street,Hyannis MA 02601 2007 Office: 508-862-4644 Wayne Miller,M.D. FAX: 508-790-6304 Paul Canniff,D.M.D. Junichi Sawayanagi April 22, 2013 Mr. Dave Colombo 488 South Street Hyannis, MA 02601 RE Va�iaon Approval of Raw Bar-Shucking:'and Serving Shellfish Outd nce Decis oors at,Black Cat Harbor Shack,r159 ocean Street, Hyannis Dear Mr. Colombo: It has been more than one year since you were originally granted permission to serve shuck and shellfish outdoors at the Black Cat Harbor Shack. After more than a year of monthly monitoring by Health Inspector Marybeth McKenzie, R.S, without incident, it was determined by the Board that permanent approval is granted. On April 9, 2013, the Board voted unanimously in favor of granting you this permission permanently at this location with the following conditions: 1.) This permission is limited to shellfish only. No other foods are authorized to be prepared outdoors. 2.) The shellfish must be kept on ice at all times. The internal temperature of the shellfish must be maintained at or below 41 degrees Fahrenheit. 3.) The shellfish must be kept within an enclosed unit or case. The proposed unit will be an enclosed insulated case with a glass top. 4.) Powerful fans, air curtains, and/or other powerful air-flow devices must be provided to deter insects away from the shellfish serving area. 5.) A handwash station must be provided at a convenient and easily accessible location outdoors for the food handling employees. 6.) Food handling emplo�ees shall wear disposable gloves while serving ready to eat foods. 7.) One person shall be the designated "shucker,"who is certified in safe food handling (e.g. ServSafe). 8.) The shellfish service and storage area must be kept underneath the roof of the bar area. 9.) Shucking knives shall kept in a sanitizer solution, while not in use. 10.) A sink, designated for shucking, along with a drain board shall be provided. Q:\ColdmboHarborShackVariance2Dl3.doc ] 11.) Electronic refrigeration (e.g. small refrigerator) shall be provided at the bar area to keep shellfish at proper temperatures when needed. 12.) The area must be thoroughly cleaned and sanitized on a regular basis and at the end of each day. 13.) The outdoor bar refuse receptacles (i.e. trash containers) shall be emptied often to reduce the number of insects which may be attracted to the area. 14.) This permission defter shall be posted in a location that is easily viewable by a health inspector during future inspections (e.g. adjacent to the posted food establishment permit). Sin ely yours, ane . iller, D., Chairman oard o. Health l Q:\ColumboHarborShackVariance20l3.doc 2 - I Op THE r, DATE: 113 J FEE: • BARNSTABLE, y MASS: 0Q �j 1639 REC. BY Town of Barnstable i SCHED.. DATE: � I I Board of Health 200 Main Street, Hyannis MA 02601 Office: 508-862-4644 Wayne A.Miller,M.D. FAX: 508-790-6304 Junichi Sawayanagi Paul J.Canniff,D.M.D. oQp VARIANCE REQUEST FORM - LOCATION Property Address: ©_ (� 6 Ocean S, t4-( Q"h n ) 5 Assessor's Map and Parcel Number: 3D-49 3I? Size of.Lot: \Wetlands Within 300 Ft. Yes V Business Name: Z)Qck �'a`f- 4qr JD r S(QCK No nn__ Subdivision Name: APPLICANT'S'NAME: �QLy W)DM19,0 Phone '6 7a Did the owner of the property authorize you to.represent him or her? Yes f No PROPERTY OWNER'S NAME CONTACT PERSON " Name: Name: )a V J A (.P)[DWICJ D Address:_ Address: 5_ Qe(/1 S(pQce Dr, ScendjO cl� Phone: Phone: J� 8' 3 Q-7— 7 b-7 O D� i VARIAN-CE FROM REGULATION(List Rea.) REASON FOR VARIANCE(May attach if more space needed) 1 D 1 2 Vt 1 e r <S p,SC Ccv-2 co ou_Ode,1r n 661)Jb w Qrw,eV- NATURE OF WORK: House Addition ❑ House Renovation ❑ Repair of Failed Septic System ❑ Checklist (to be completed by office staff-person receiving variance request application) N Please submit copies in 4 separate completed sets. O Four(4).copies of the completed variance request form. Q'' Four(4)copies of engineered plan submitted(e.g.septic system plans) Z ,$ Completed seven(7)page checklist confirming review of engineered.septic system plan by submitting engineer or registered sanitariiti O Four(4)copies of labeled dimensional floor plans submitted(e.g.house plans or restaurant kitchen plans) -- Signed letter stating that the property owner authorized you to represent him/her for this request a� Applicant understands that the abutters must be notified by certified mail at least ten days prior to meeting dte at applicagt's ex (for Title V and/or local sewage regulation variances only) Full menu submitted(for grease trap variance requests only) —{ 77 ;ra Variance-request application fee collected(no fee for lifeguard modification renewals,grease trap variance renewals[genie owner/lessee only outside dining variance renewals[same owner/lessee only],and variances to repair failed sewage disposal systems[only if no expansion to fhP building proposed]) Variance request submitted at least 15 days prior to meeting date VARIANCE APPROVED Wayne Miller,Chairman NOT APPROVED Junichi Sawayanagi REASON FOR DISAPPROVAL Paul J.Canniff,D.M.D. C:.\cache\Temporary Internet. Files\OLKAE\VARIREQ.DOC I L McKean, Thomas From: McKean, Thomas Sent: Friday, March 29, 2013 11:27 AM To: McKenzie, Marybeth Subject: Re: Outdoor Food Preparation Raw Bar Very good Marybeth! Thank you. ----- Original Message ----- From: McKenzie, Marybeth To: Miorandi, Donna; Stanton, David; Desmarais, Donald; McKean, Thomas Sent: Fri Mar 29 11:24 :33 2013 Subject: FW: Outdoor Food Preparation Raw Bar Fellow staff members would you kindly take some time to answer the questions below. The questions are regarding the outside oyster bar and shucking pilot program that Black Cat Harbor Shack was involved in last year. They are going in front of the BOH on April 9 for review. Inspections were done in each month from June to September. Here are my finding for the pilot program: The fan was always on during service. The refrigeration was clean held at the correct temperatures, items where stored correctly, and thermometers present. The area was clean: floors, shelving, counters, oyster display case, sinks, and bar area. The hand sink was stocked and the water temperature was ok, 4" wrist blades are in place. Paper products are used at this facility. Shucking knives where kept in chemical sanitizer. Minor issues found would be: Very limited storage in the area, employees o riming personal items in the bar area, bottles of alcohol being stored under waste pipes from the 3 bay, and the convenience of the paper towel location for hand drying. All issues were corrected on site. Originally the hand sink was to be to the right of the oyster case, but this sink was connected to a drain board. This was the only area that could be utilized for a prep area, but this could increase the chance of cross contamination. Therefore, the hand sink was designated the right bay cf the of the 3 bay with the middle bay being left open, limiting cross contamination. Suggesting for approval of future raw bars: My suggestions would be to require a one bay with a drain board next to the oyster holding unit, it's use would be limited for s uc i ose n y. Menu approv ou e require rom the health department. If they are requesting both raw and cooked product, (ex. cooked shrimp and raw oysters) then they must show how the different product will be displayed and kept separated from each other and the ice. When bar areas have limited space the hand sink unit should be an all in one unit. This unit would contain the hand towel, soap dispenser, and splash guards. A 2 or 3 bay would be required depending on their need. I feel the staff is more than capable of approving these raw bars, but the facility should have a probation period. In this period inspections would be done more frequently. During this time if problems occur, which aren't rectified or that keep occurring, then they should lose their "raw bar" privileges. During my inspections the fan was on, but I feel the main reason why insects were not a problem here was due to the oyster case being enclosed. Also, the area was kept clean, food residue was never noted on any surface. Debris was taken away and the trash was emptied often. The operator of the establishment, Dave Columbo, did have some suggestions regarding his facility. He and his staff, felt that the ice kept the product at a more consistent temperature than if it was just an insulated refrigerated unit. He had 1 person as the designated shucker; this person was also servsafe certified. Mr. Columbo designated a small refrigerator just for back up for the oyster chest which he felt worked we or them. He fel ween bar supplies and raw food. The shucking sink with the drain board attached also worked well for them. My recommendation for this facility would be to allow them to continue the raw bar with the the regular routine inspections, but with the following condition. The condition being that if any problem occurs in the future, that is not rectified immediately, then the raw bar privelege would be revoked by the health depatment. 1 Thank you for your time and input. -----Original Message----- From: McKean, Thomas Sent: Tuesday, March 26, 2013 7:49 PM To: McKenzie, Marybeth Subject: Re: Outdoor Focd Preparation The last question should read: - Does the health staff have any suggestions for dealing with future requests of this nature (i.e. should it be allowed at any establishment but restricted to shucking clams only) ? ----- Original Message ----- From: McKean, Thomas To: McKenzie, Marybeth Sent: Tue Mar 26 19:41:57 2013 Subject: Re: Outdoor Food Preparation Hi Marybeth, It would depend on whether or not any of the Board members have any questions for the applicant. It is unlikely; however, if I was a Board member, I would ask the following questions: Is this something that other food establishments should be allowed to do without receiving Board approval in the future? - Does the staff feel comfortable approving these types of requests, utilizing the same procedures and same types of equipment? Or would other equipment (a more effective air screen for example) be preferable? - Does the operator of this establishment have any recommendations for improvements regarding equipment or in regards to the food handling procedures in the future? - Were there any reports of complaints or were there any unsanitary conditions observed by the health inspector? - Does the Health Division for dealing with future requests of this nature? ----- Original Message ----- From: McKenzie, Marybeth To: McKean, Thomas Sent: Tue Mar 26 15:53 :25 2013 Subject: Hello Tom, Quick question- I spoke to you last week about Black Cat Summer Shack coming in front of the board in April regarding the pilot program and wanting to heat chowder up in the outside bar area. You told me to write a letter concerning my findings, on the pilot program, for you and the BOH. I spoke to Mr. Columbo about what he will be required to do to cook outside, screening in the outside area and air curtains, and he said to forget it he won't be doing it. Will he still need to come to the BOH meeting in April for the findings of the pilot program or is he all set with skipping it? Thanks, MB 2 EXCERPT FROM THE BOARD OF HEALTH MEETING MINUTES ON 11/8/11: I. Variance — Food (New): A. David Columbo, owner, Black Cat Harbor Shack — 159 Ocean Street, Hyannis, Map/Parcel 326-039, grease trap variance and toilet facility variance, request to operate an outside bar with a raw bar. David Columbo was present and began with the variance from 322-4 for toilet facility variance. The adjacent property is owned by him as well and is only about 20 feet away from the outside bar. There are three on site and four toilets in the adjacent property, The Black Cat. Upon a motion duly made by Mr. Sawayanagi, seconded by Dr. Canniff, the Board voted to approve the toilet variance to allow three toilet facilities on site (two public, one employee). Unanimously, voted in favor.) David Columbo, then, spoke of the requested increase in seating of 83 seats with the 1,000 gallon grease trap. Upon a motion duly made by Mr. Sawayanagi, seconded by Dr.i,Cann"iff, the Board voted.to approve the variance for an increase in seating,to 83 seats with a 1,00`0 gallon grease trap. (Unanimously, voted in favor.) David Columbo spoke on the third variance of operating an outside bar with a raw bar. The design of the equipment keeps the food safe. The freshness is maintained.. The food is then moved to an iced location and prevents the rise in temperature. He believes his proposal provides the more protection than if they were to bring the food out from the kitchen itself after cooking. Mr. Columbo stated the setup will not attract flies as flies do not like ice on plates (the temperature is too cold) and he will also be installing an oscillating fan to keep the air moving as flies do not like a breeze. Mr. McKean said the staff had made the comment that they would favor consistency:in policy in regards to air curtains, etc. The Board specified conditions and said this will be a pilot programlo be reviewed in one year. Upon a motion duly made by Mr. Sawayanagi, seconded by Dr. Canniff, the Board voted to approve the operation of an outside bar with a raw bar with the following conditions: Product maintained on ice, Shellfish must be maintained under raw bar inside the insulated ice sink, on ice, and under the ice sink's safety glass closure - Menu only approved for raw bar shellfish -shrimp, oysters. - With adequate air flow to be a deterrent to insects. - Area must be under cover, - There is to be a second area of cover (under glass) Hand wash sink must be in close proximity, Area must be cleaned at the end of each day. - And, protocol must be in place for transporting shellfish to and from the refrigerate area at the end of the day. i I r - �ppSHe Tp�y Barnstable y�P Town of Barnstable r a M®ftmieacity t BARNSTABLE, y ` , m am. $ Board of Health 'Tfa MAt a' 200 Main Street,Hyannis MA 02601 2007 Office: 508-862-4644 Wayne Miller,M.D. FAX: 508-790-6304 Paul Canniff,D.M.D. Junichi Sawayanagi November 29, 2011 Mr. Dave Colombo 488 South Street Hyannis, MA 02601 RE: Variance:Decision- Black Cat Harbor Shack, 159 Ocean Street, Hyannis Dear Mr. Colombo? You are granted a variance from Section 322-4 to provide three restroom facilities onsite, in lieu of the required four. This Board of Health Regulation requires two separate toilet facilities for male and female employees and two separate toilet facilities for male and female patrons at each food service establishment with a seating or standing capacity of over fifty(50) patrons. Eighty- three (83)seats are proposed at this food service establishment. You testified that there are two additional restrooms available at the Black Cat Restaurant next door, which is also owned by you. The Board is of the opinion that three restrooms onsite should be sufficient for this facility; however if there ever is a need, the employees or patrons could use the facility next door. -------------------------------------------------------------------------------------------------------------------------------- You are also granted a variance from Section 322-3 which requires inground grease traps at all food service establishments based upon 15 gallons per seat. Eighty-three seats are proposed with.only a 1;000 gallon grease trap onsite which is designed to handle a maximum seating capacity of 66'"seats. This variance is granted with the following conditions: 1) No more than 83 seats total (indoors and outdoors) are authorized . 2)The existing 1,000 gallon inground grease trap shall be inspected monthly and pumped at least once every three months by a licensed septage hauler. This variance is granted because the seating capacity proposed by the applicant will be only twenty-five percent(25%)above the estimated handling capacity of the existing grease trap. The applicant must agree to inspect the grease trap every month and to pump the grease trap at least once every three (3) months or more often when needed. This inspection and pumping schedule is a requirement of the State Environmental Code. Q:\WPFILES\columboblackeatharborshack.doe 1 ti r In addition, you are granted permission to operate a raw bar outdoors with the following conditions; 1.) Only shellfish may be served. 2.) The shellfish must be kept on ice at all times. The internal temperature of the shellfish must be maintained at or below 41 degrees Fahrenheit. 3.) The shellfish must be kept within an enclosed unit or case. The proposed unit will be an enclosed insulated case with a glass top. 4.) Powerful fans, air curtains, and/or other powerful air-flow devices must be provided to deter insects away from the shellfish serving area. 5.) A handwash station must be provided at a convenient and easily accessible location outdoors for the food handling employees. 6.) Food handling employees shall wear disposable gloves while serving ready to eat fods. 7.) The shellfish service and storage area must be kept underneath the roof of the bar area. 8.) The area must be thoroughly cleaned and sanitized on a regular basis and at the end of each day. 9.) This permission is granted on a temporary basis for one year. Monthly inspections will occur to monitor'the operation. This permission may be revoked anytime unsanitary conditions are observed. Sincerely yours, I Wayne Miller, M.D. Chairman Board of Health I Q:\WPFILES\columboblackcatharborshack.doc 2 W0210/I 6 O# Town of Barnstable Barnstable AFAnmdcaCft BARNSTABLE, : Board of Health 1 MASS. Arf8tJlAt° 200 Main Street,Hyannis MA 02601 2007 Office: 508-862-4644 Wayne Miller,M.D. FAX: 508-790-6304 Paul Canniff,D.M.D. Junichi Sawayanagi November 29, 2011 Mr. Dave Colombo 488 South Street Hyannis, MA 02601 RE: Variance Decision- 'Black Cat Harbor Shack, 159,0cean Street„Hyannis s Dear Mr. Colombo: You are granted a variance from Section 322-4 to provide three restroom facilities onsite, in lieu of the required four. This Board of Health Regulation requires two separate toilet facilities for male and female employees and two separate toilet facilities for male and female patrons at each food service establishment with a seating or standing capacity of over fifty (50) patrons. Eighty- three (83) seats are proposed at this food service establishment. You testified that there are two additional restrooms available at the Black Cat Restaurant next door, which is also owned by you. The Board is of the opinion that three restrooms onsite should be sufficient for this"facility; however if there ever is a need, the employees or patrons could use the facility next door. -------------------------------------------------------------------------------------------------------------------------------- You are also granted a variance from Section 322-3 which requires inground grease traps at all food service establishments based upon 15 gallons per seat. Eighty-three seats are proposed with only a 1,000 gallon grease trap onsite which is designed to handle a maximum seating capacity of 66 seats. This variance is granted with the following conditions: 1) No more than 83 seats total (indoors and outdoors) are authorized . 2)The existing 1,000 gallon inground grease trap shall be inspected monthly and pumped at least once every three months by a licensed septage hauler. This variance is granted because the seating capacity proposed by the applicant will be only twenty-five percent(25%) above the estimated handling capacity of the existing grease trap. The applicant must agree to inspect the grease trap every month and to pump the grease trap at least once every three (3) months or more often when needed. This inspection and pumping schedule is a requirement of the State Environmental Code. Q:\WPFILES\columboblackcatharborshack.doc 1 In addition, you,are granted permission to operate a raw bar outdoors with the following conditions; 1.) Only shellfish may be served. 2.) The shellfish must be kept on ice at all times. The internal temperature of the shellfish must be maintained at or'.below 41 degrees Fahrenheit. 3.) The shellfish must be kept within an enclosed unit or case. The proposed unit will bean enclosed insulated case with a glass top. 4.) Powerful fans, air curtains, and/or other powerful air-flow devices must be provided to deter insects away from the shellfish serving area. 5.) A handwash station must be provided at a convenient and easily accessible location outdoors for the food handling employees. 6.) Food handling employees shall wear disposable gloves while serving ready to eat fods. 7.) The shellfish service and storage area must be kept underneath the roof of the,bar area. 8.) The area must be thoroughly cleaned and sanitized on a regular basis and at the end of each day. 9.) This permission is granted on a temporary basis for one year. Monthly inspections will occur to monitor the operation. This permission may be revoked anytime unsanitary conditions are observed. Sinc ely yours, W e M`ler, M. Chairma a Board of Health Q:\WPFILES\columboblackcatharborshack.doc 2 TIJQ-� I � �or I ��F7HE Tp� DATE: V FEE:72� f� .1006 + BARNSPABLE, + _ - y MASS C- 1639• �0 REC. B ATF°MP�a Town of Barnstable S CHED. DATE:0100/ Board of Health 200 Main Street, Hyannis MA 02601 Office: 508-862-4644 Wayne A.Miller,M.D. FAX: 508-790-6304 Junichi Sawayanagi . Paul J.Canniff,D.M.D. VARIANCE REQUEST FORM LOCATION Property Address: OceL?lklTi Assessor's Map and Parcel Number:/M a RIO m 3 / Size o-f Lot: _ „ ��r 2 (�a qr ,6 Wetlands Within 300 Ft. Yes V Business Name: &Qc/ CQT` t4a` !!or 3k q No Subdivision Name: APPLICANT'S NAME: k V Zd Co) O�U Phone So 9'367- 76?0 Did the owner of the property authorize you to represent him or her? Yes 1/ No PROPERTY OWNER'S NA/ME CONTACT PERSON FJ Name: qy f d Col om 42 D Name: �Q iYl Address: _5 obey) x0 0-c e Dr,, Jgt>tkg"Address: Phone: rp�—`�(� Phone: VARIANCE FROM REGULATION(List Reg.) REASON FOR VARIANCE(May attach if more space needed) Q acevi 1'b G 3 prDlrl!(X 4 [ 3� -3 00 Q 1' e cL NATURE OF WORK: House Addition ❑ House Renovatio ❑ Repair of Failed Septic System ❑ (Qe veS+ reI`mc55JOV7 � cOnstruc-F �fs19-P 1oQy- Lo r w Qr- . Checklist (to be completed by office staff-person receiving variance request application) Please submit copies in 4 separate completed sets. , ---� Four(4)copies of the completed variance request form =? Four(4)copies of engineered plan submitted(e.g.septic system plans) := � Completed seven(7)page checklist confirming review of engineered septic system plan by submitting engineei o"r registered sanitarian x --�t l•— Four(4)copies of labeled dimensional floor plans submitted(e.g.house plans or restaurant kitchen plans) •— ;l ,� Signed letter stating that the property owner authorized you to represent him/her for this request Applicant understands that the abutters must be notified by certified mail at least ten days prior to meeCifigtdate at app`licant's expense (for Title V and/or local sewage regulation variances only) Full menu submitted(for grease trap variance requests only) Variance request application tee collected(no fee for lifeguard modification renewals,grease trap variance renewals[same ownerlbc3see on.l.y, outside dining variance renewals[same owner/lessee only),and variances to repair failed sewage disposal systems[only if no expaMion toi l building proposed)) ss C Variance request submitted at least 15 days prior to meeting date VARIANCE APPROVED Wayne Miller,Chairman NOT APPROVED Junichi Sawayanagi REASON FOR DISAPPROVAL Paul.I:Canniff,D.M.D. C:_\cache\Temporary Internet Fi1es\0LKAE\VARIREQ.D0C g b MAiL-IN REQUES Please mail the completed variance application form to the address below. Also include four copies of engineering plans, house plans, authorization letter, etc. (see check-list below). In addition, please include the required fee amount (see. fees at bottom of this page). Make $95.00 check payable to: Town of Barnstable. Our mailing address is: Town of Barnstable Public Health Division 200 Main Street Hyannis, MA 02601 Checklist Four(4)copies of the completed variance request form _ Four(4)copies of engineered plan submitted(e.g.septic system plans) _ Completed seven(7)page checklist confirming review of engineered septic system plan by submitting engineer or registered sanitarian Four(4)copies of labeled dimensional floor plans submitted(e.g.house plans or restaurant kitchen plans) _ Signed letter stating that the property owner authorized you to represent him/her for this request _ Applicant understands that the abutters must be notified by certified mail at least ten days prior to meeting date at applicant's expense(for Title V and/or local sewage regulation variances only) _ Full menu submitted(for grease trap variance requests only) _ $95.00 variance request application fee(no fee for lifeguard modification renewals, grease trap variance renewals [same owner/lessee only], outside dining variance renewals [same owner/lessee only ,and variances to repair failed sewage disposal systems[only if no expansion to the building proposed]) Variance request submitted at least 15 days prior to meeting date FOR FAXED REQUESTS Our fax number is (508) 790-6304. Please fax a completed application form. Also, you must mail the required $95.00. fee. Please make the check payable to: Town of Barnstable. The check must be mailed to the address listed above. In addition, please mail four copies of.engineered plans, house plans, authorization letter, etc. (see check-list below): Checklist _ Four(4)copies of engineered plan submitted(e.g.septic system plans) _ Completed seven(7)page checklist confirming review of engineered septic system plan by the submitting engineer or registered sanitarian _ Four(4)copies.of labeled dimensional floor plans submitted(e.g"house plans or restaurant kitchen plans) _ Signed letter stating that the property owner authorized you to represent him/her for this request _ Applicant understands that the abutters must be notified by certified mail at least ten days prior to meeting date at applicant's expense(for Title V and/or local sewage regulation variances only) _ Full menu submitted(for grease trap variance requests only) $95.00 variance request application fee (no fee for lifeguard modification renewals, grease trap variance renewals [same owner/lessee only], outside dining variance renewals [same owner/lessee only],and variances to repair failed sewage disposal systems[only if no expansion to the building proposed]) Variance request submitted at least 15 days prior to meeting date . For further,assistance on any item above, call (508) 862-4644 Back to Main Public Health Division Page I Invoice ice Matthews fan Company Date lawo ice# 4881 Industrial ®rive I Libertyville, IL 60048 5/2112010 15991 Bill To Ship To Dyer Electric Same 325 Stevens St. Hyannis,MA 02601 I P.O. Plumber Terms Rep ( Snip via w'pw •s w _s r t /i % 2u1v0 1 r 114 3� rt�tr'.c 6F21r2010 vPa Quantity l.e,:. e Description Price each ,-.mount 1 DI-CR-M Diane-Chrome-Metal Blades 95.00 395:06f . 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Y / \ Safety cages 3 available for low ceilings. w Damp �L Location: shown in Polished Chrome r I �UL All Finishes noctal N and a° � ( Wlth •ncies a dc�c:t;rtstivc..,�t<.rrl �� .-rr�^L� � r --;~'" C ."Mn< Metal Blades The Diane oscillating directional ceiling fan provides maximum, multi-directional airflow. The Diane can be hung in small, awkward spaces or in front of HVAC ducts to make more efficient the heating, ventilation or air conditioning of any room. •The Diane is available in the following finishes: polished chrome, brushed nickel or textured bronze. • Constructed of cast aluminum, and heavy stamped steel, the Diane carries a limited lifetime warranty. •The Diane is available with the following blade options: • hand-balanced metal blades with decorative metal blade guards •hand-balanced metal blades with metal safety cages for low ceiling applications •hand-balanced solid wood blades without blade guards •The Diane is equipped with a 3-speed remote control and vaulted ceiling canopy. +rE i Crocker, Sharon From: Crocker, Sharon --- Sent: Friday, October 28, 2011 11:57 AM To: McKean, Thomas Subject: FW: Black Cat- Shack _. Tom, r I made an error in allowing David Columbo to bring the backup to application in later-as he did not have it with -"�- him on Tuesday. It sounded like a straight-forward applic. But MBM will have little time to review it Tuesday. - Wanted to let you know. Sharon -' -----Original Message----- From: Crocker,Sharon Sent: Thursday,October 27, 2011 4:37 PM To: McKenzie, Marybeth - Subject: Black Cat-Shack David Columbo had come in:and given us the variance application for above -two variances: grease trap and bathroom. -He didn't have the floor plans and menu with him. Unforturnately, I told him it would be ok to bring in next week - -- (not thinking you'll need to review before Tuesday's meeting. He'll be bringing them in on Monday. Sharon 1 .. 4'-8 ( /4" N N ToP v�Ew �/4" hhainless anode 91ass retainers Flake safek0 0 y o�lass slidino� doors ( /4" Plahe safehy o�lass -' N Insulaked s•I'ainless s•I'eel • raw bar bin w/ drain. FONT�/IEvS/ ds:pIpE view F-EAF-VICW v�1�o NOTE: THE LOCATION OF EXISTING UNDERGROUND UTUTIES SHOWN ON THIS PLAN IS 5 II° 51. 4' APPROXIMATE PRIOR TO ANY EXCAVATION ON THIS SITE,THE EXCAVATING I°r Nan fed` i.tlV j: o ,BOND CONTRACTOR SHALL MAKE THE REWIRED 72 HOUR NOTIFICATION TO DIG SAFE t1-BBB-SN-72]])AND ANY OTHER UTILITIES WNICN MAY HAVE CABLE,PIPE OR OC _ r) EEWB+MENT IN THE CONSTRUCTION AREA FOR VERIFICATION OF LOCATIONS. YANNIS • �,G,{F.; (28' 0 UR \ THE CONTRACTOR IS RESPONSIBLE FOR VERIFICATION OF ALL U71UTIES AND INVERTS In Sl. PRIVgT fI 1 \\ 5Du Qn 0 OR m a' W EXISTING .,...y; ...: ,4HE..::�.i . \� J 3 PARKING: ARBORNEDT -� '�9iCt•.,, 0„£., I REQUIRED: a ot + + y / 1 PER 3 SEATS X 96 SEATS= 32 1 PER 2 EMPLOYEES- X12 6 $ PER TAKE OUT AREA = 5 �1 N oN \\ TOTAL REQUIRED SPACES =43• JZc.PcSF' ;� "A sf ';'t I • ..Jg; PROVIDED: I R0PD5FD.STEPS ., I aor P \ ` ppOPpgD+- / 3 SPACES PER SP-2003-020 EXISTIN `NOTE: OFF SITE PARKING +"PROPOSED+'.. .. /DUMPSTER \ 1`""�D � l O�'O:+..'�. /� ^ AVAILABLE /TO REMAIN \ PENCR / MBA' \\ LOCUS MAP vROPosEc —� a / PROPOSED / / SCALE 1'=2000'3 DRY WELL COMP.LOCATION PLANTING SCHEDULE 1q1 1 / (/ ASSESSORS MAP 326 PARCEL 39 • s\]�/i�/1 7HRMO p / 8.7• 1 /� OPG SSw9 SYMBOL PUNT NAM SIZE OUANT � E . LOCUS IS WITHIN FEMA FLOOD ZONE A9 / / 'NAPPY RETURNS DAYULY B1 B (EL. 10)AS SHOWN ON COMMUNITY PANEL o / w PINKHAV ROCAUJSKNOCKOUT HROSEAPP RE1URNs' #250001 006D DATED 7/2/1992 PINK KNOCKOUT ROSE MOVE 6'SOLID �Oz V$ / pP.11:.: 3 ROSA PINK KNOCXp/T' WOOD FENCE B,('°��'�11 i�E�} p " �' PURPLE SACNA MEADOW,SAGE �2 , ZONING SUMMARY PROPOSED qOp l •.}�"Zpy- �r+`Z 5 // uJA OfNtAA[R/s SVNI7AE • ZONING DISTRICT: HD HARBOR DISTRICT TREE AR B�OGr�°0 g '� rQr CHOLUPO EUONYMUS ON TREUJS MIN. LOT SIZE 20,000 S.F. (�'S'LABA MOVE / O EUCWYMUS CNOLUPO'ES. 6�`ESP. 8 R J \� COMP / / / MIN. LOT FRONTAGE 20' / COMPACT HYDRANGEA p 1 MIN• FRONT SETBACK 20' ENCUSH LAVENDER MIN. SIDE SETBACK 10' C=/ r�' 1..I uvANvucA VDCO?E #1 B MIN. REAR SETBACK 10' "5' MAX. BUILDING HEIGHT 35' EMERALD'N'GOLD WiN1ER CREEPER B "Y EUCWWUS EdfRALO N'CgCO 1 MAX. LOT COVERAGE 70% / W HAMLIN FOUNTAIN GRASS PENN/SE/UN A. NAMELN' �1 B SITE IS LOCATED WITHIN THE AQUIFER Q CALIFORNIA PRIVET• , PROTECTION DISTRICT tAy� uGus7RUM awuramw 33le MAIDE GRASS OWNER OF RECORD J:, (� l J� M/SCINR/US S.P.°Rra• �' , o�' o l �� `a HASCO ASSOCIATES LIMITED PARTNERSHIP co OLIVE OIL TRUST /U.y HYANNS, MA 0 601 REFERENCES • 4• d A M / HERITAGE CLUMP BIRCH °'E R // BENCA N/G4A yaEN�rAGE' to-12' 2 DEED BOOK 13005 PAGE 44 �Ys. / •p RVP PLAN BOOK 19 PAGE 17 _ • / / NOS d' V / •EXISTING OR TRANSPLANTED ON SITE CATC / / J76 �/ BENCHMARK: �WE�Yo GRATE SITE PLAN OF LAND MAX. LOT COVERAGE �� o oq IN co \ LOT AREA 7,168 ne dA;Gl'\ GREEN SPACE a 1,447 3/4' WASHED STONE 1,382 SF BOX PERVIOUS • HYANNIS, MA 1.382 X 0.60- 830 SF IMPERVIOUS LOT COVERAGE 4,891/7168 68.29 / #159 OCEAN STREET PREPARED FOR DAVID COLOMBO DATE: DECEMBER 8, 2010 REVISED: JANUARY 7, 2011 R 508-382-4541 (..508-362-9880 REVISED: FEBRUARY 16, 2011 downccve.com REVISED: OCTOBER 27, 2011 wn Caps snji7ssiint,h7C. 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Side Roll Plate Welcomel Get Directions whole bellied clams... market market market Contact the Shack clam strips... $10.95 $12.95 $14.95 shrimp... $12.95 $14.95 $17.95 Appetizers scallops... $12.95 $14.95 $17.9 5 Fried Seafood Homemade Ice Cream oysters... $13.95 $15.95 $18.95 Sandwiches fish&chips... $14.95 Sides&Drinks Soups&Salads fried seafood platter... $22.95 a combination of whole bellied clams,shrimp,scallops and haddock,served with french fries, onion rings and tole slow Last updated:June 30,2011 Kef "Smt -ev st4l i' 1110�vc�6v(�ad ioK Customer Service Site Mao Temis of Use Privacy Policy C LAM SQ'6 0 2011 The Black Cat Tavem Hosting•Design•Development:Communitv Internet Cape Cod SEO http://www.blackcattavem.com/content/black-cat-cape-cod-hyannis-restaurant-harbor-sha... 10/28/2011 Hbmemade Ice Cream The Lek Cat Tavern Page3 of M' Make a Lunch Dinner Brunch Harbor Reservation Menu Menu Menu Shack Menu Welcome! Get Contact Harbor Directions the Shack Shack Menu Make a About Us Promos Directions Testimonials We're on rvati n - Facebook! aC Cat Harbor Shack a AN ®meae Ice Eea cones Ft dishes regular $3.75 / large $4.75 waffle cones add $1.25 flavors vanilla strawberry chocolate maple walnut butter crunch chocolate chip black raspberry cape cod crunch oreo cookie coconut peppermint stick cookie dough rum raisin watermelon sherbet coffee heath bar yogurt mint chocolate chip mocha chip peanut butter cup raspberry chip yogurt soft serve ice cream cones Et dishes I waffle cones add $1.25 regular $3.25 / large $4.00 i http://www.blackcattavem.com/content/black-cat-cape-cod-hyannis-restaurant-harbor-sha... 10/28/2011 Shndwiches-I The Black Cat*ern Page'of 35 1 i 4. Make a Lunch Dinner Brunch Harbor Reservation Menu Menu Menu Shack Menu Welcome! Get Contact Harbor Directions the Shack Shack Menu Make a About Us Promos Directions Testimonials We're on rvati n Facebook! k5lacKCat Harbor Shack Sandwiches served wl Cape Cod Potato Chips grilled hot dog all beef...$3.95 angus hamburger...$6.95 5 oz / $10.95 double angus cheeseburger...$7.95 5 oz / $11.95 double veggie wrap hummus, lettuce, tomato, cucumber, onion, roasted red pepper, cheese, _ sprouts, ranch dressing...$7.95 greek salad wrap...$7.95 blt wrap bacon, lettuce, tomato and mayo...$7.95 chicken caesar wrap...$8.95 california turkey wrap lettuce, tomato, avocado, cheese, sprouts, ranch dressing..$8.95 buffalo chicken wrap with bleu cheese dressing...$8.95 albacore tuna salad roll...$7.95 lobster salad roll...$18.95 http://vvww.blackcattavem.com/content/black-cat-cape-cod-hyannis-restaurant-harbor-sha... 10/28/2011 Sides &+Drinks The Black(Tavern • Page Hof L QS9UcFfva ST¢.�e1; _ ; -ftyfwrxs,N1�026Gzf 5�.., C.Ac.c_vs Fa'(2�31534-9923 Make a Lurch Dinner Brunch Harbor Reservation Menu Menu Menu Shack Menu Welcome! Get Contact Harbor Directions the Shack Shack Menu Make a About Us Promos Directions Testimonials We're on ...and aC n Cat Harbor Shack Facebook! Twitter! Sides &, Drinks Sides french fries...$3.50 Welcomel tole slaw...$.95 Get Directions Contact the Shack rice...$1.50 cape cod potato chips...5.50 Drinks Appetizers Fried Seafood coke,diet coke,sprite,seltzer,pink lemonade,bottled water...$2.00 Homemade Ice Cream Sandwiches iced coffee,iced tea,hot coffee...$2.)0 Sides 13 Drinks Soups Et Salads powerade...$2.50 vitamin water...$2.75 bottled root beer...$3.00 honest ice tea...$3.00 fresh fruit smoothies strawberry,raspberry,mixed berry,peach,mango,protein powder,add$1.00...$5.00 Last updated:June 30,2011 Customer Service Site Mao Terms of Use Privacy Policy C*LWMBOIS p2011 The Black Cat Tavern Hosting•Design•Development:Community Internet Cape Cod SEO http://www.blackcattavem.com/content/black-cat-cape-cod-hyannis-restaurant-harbor-sha... 10/28/2011 Sows'& Satlads The Black Wavem . Page of �k Make a Lunch Dinner Brunch Harbor Reservation Menu Menu Menu Shack Menu Welcome! Get Contact Harbor Directions the Shack Shack Menu Make a About Us Promos Directions Testimonials We're on rvati n Facebook! aC Cat Harbor Shack Soups & Salads clam chowder...$4.95 cup / $6.95 bowl seafood stew...$6.95 cup / $8.95 bowl mixed green salad...$6.95 caesar salad...$7.95 greek salad...$7.95 spinach salad...$8.95 tuna sashimi seaweed salad...$13.95 add on to any salad grilled chicken skewer...$5.00 grilled shrimp skewer...$7.00 albacore tuna salad...$5.00 fresh lobster salad...$12.00 http://www.blackcattavem.com/content/black-cat-cape-cod-hyannis-restaurant-harbor-sha... 10/28/2011 Application Fee: $1.00.00 plus Permit Fee- $250.00 or $200.00 - $285 for Supermarkets Name of Business: L DATE Address: Q , t Owner: D o oc; # Seats and Standing Capacity: Indoors: Outdoors: ' RESTAURANTS FOR STAFF USE Approved Denied .Menu . Y Floor. Plans— Received, f VC1e_1 of Staff Meeting Review Date: Application form hi-ground Grease Trap or GRD with a variance. ((rt7d "A s e 6 4 Sewage Upgraded o. Town Sewer Water Supply-Approved Source; if well, annual testing licensed Operator Handwasb.Sinks—location,number, design and signs Touchless fixtures Three Compartment Sink. and Dishwasher (high or low temp?) Visual or audible c evice. Test strips, Log Book - Low saiiitizer - Type of Sanitizer: Quats, I dine, or Bleach? (Show storage Location on Plan) �"� �` Arr't Vt, �D Mop Sint:—Mops to be hung properly and dried — TV Frozen:Dessert Machine (.Dairy) Yes No � Drain Boards—air dry utensils and equipment (Cc Ventilation. Systems for Hoods (Cleaning contract) . Number of Bathrooms Proposed: __ 1. Touchless Fixtures t 2. Ventilation Systems 3. Self closing door(if located off the kitchen) 4. Soap Dispensers-Mounted 5. Paper Towels-- Mounted 6. Handwashing Sign 7. Women's Room— • Covered trash bin or sanitary napkin dispenser Floors, Walls, Ceilings (Smooth easily cleanable surfaces) t C 6v\_-x5 FINISH SCHEDULE [SEE ADDENDUM ATTACHED] Lighting-Sufficient/lighting shielded Refuse containers Covered (sufficient number and size, durable easily cleaned, insect& rodent resistant) Dumpster impervious ground and blocked.frorn public view. Touchless sensor-operated faucets at restroom sinks. Touchless sensor-operated faucets in h.andwash sinks in.food preparation areas. Dry storage room location shown.on floor plan &Z,+Y, Lockers for employees in designated area. :Poisonous or Toxic Materials (storage located.marked on plan, labeled containers) Cut Sheets (for all food equipment) rq � 1/i. Screens for Windows and Doors Kjze - -IV CA 4P./n AAA • Plan approval shall be granted or denied within 30 days. • This list is not inclusive of all Federal, State and Local requirements Revised 04/17/2007 Q:wp{files/Reskitlo.doc STAFF MEETING SPR AGENDA Meeting will be held February 8, 2011 Regulatory Services 2:00 P.M.-4:30 P.M. -200 Main Street Building Division NEW APPLICATIONS: SPR 003-11 D. Columbo, Trustee of Olive Oil Trust 159 Ocean Street, Hyannis Review Map 326,Parcel 039 Zoning District: HD, AP Overlay District Proposal: Expansion of existing front porch and renovation of upstairs into 3 employee residential units. Main floor use to remain a restaurant with outside seating and take-out as currently exists. Exterior site improvements for layout and appearance are proposed. Relief from Zoning Board of Appeals will be necessary. Formal Site Plan Review February 10, 2011 i SPR 004-11 Town of Barnstable - Department of Public Works 47 Yarmouth Road, Hyannis Map 328, Parcel 142-001. Zoning District: RD, WP Overlay District Proposal: Construction of an 800,000 gallon concrete water storage tank with top of dome elevation of 59 feet. Existing ground elevation 34 to 37 feet (sloping). Proposed ground elevation 32 to 37 feet (sloping). Proposed gravel access road off existing paved driveway. Proposed pump station and associated piping. 1 r f; d DATE OF SHE Tp� ti o FEE PD. Town of Barnstable BARNSTABLE CHKLST(1-14) MASS.39 ��� Regulatory Services Department �Bvr A 200 Main Street,Hyannis MA 02601 APPLICATION FOR OUTSIDE DINING/SIDEWALK CAFE LOCATION ` Name of Establishment: �( � -k �V( PAe./- Establishment Address: i l.J'ceGl.(11- , APPLICANTS NAME: �� j�p Phone# 5-M-3 s 7 76 6 SEATING FACILITIES/EQUIPMENT Total#of Seats Existing 30 #of Restrooms Provided 0 Size of Grease Trap I00®G Total#of Seats Proposed Air Curtains(Yes or No) ��0 ki (Total means overall number of seats indoors plus outdoors) Hose Bib (Yes or No) 2S Screens (Yes or No) ►Z Brief Description of Seating Arrangement,Type of Furniture Proposed,Hours of Operation,Projected .Opening and Closing Dates uqA 'NU wy--- car cv%,Q ( C�V\ ,Pz54-c1. Uwe the undersigned certify that the above information which Uwe provided is correct. Uwe have read and fully understand the Town of Barnstable Code Chapter 322 and further understand that failure to comply with said procedures may resu in the i di ate revocation of this permit. Signature of APPlicant s : Date: 1 � Date: IMPORTANT-PLEASE REMEMBER TO INCLUDE: 3 Copies of the Neatly Drawn Sketch Plan of the Outside Dining Area Showing Separation Distances to Curbing,Trees,Rubbish Containers and any other Obstacles in Pedestrian Walkway 3 Copies of Pictures of the Proposed Outside Dining Location(Front and Side Views) 1 Copy of the Menu FOR OFFICIAL USE ONLY Town Manager Approval: Public Health Division: Licensing Board Approval: Certificate of Insurance: License Agreement: Comments: Q:\Application Forms\OUTDINARDOC i § 32?-5. Ou'.door dining: Checklist. Instructions: Please read the following requirements for outdoor dining. Place a checkmark on each line next to the number which you meet the criterion of. If you do not meet the criterion or if you are unsure, leave it blank.. A. No person, corporation, or firm shall provide outdoor dining or an outdoor cafe at a food establishment until after all of the following requirements are met: (1) The applicant shall file a written request for outside dining or for an outside cafe on a form prescribed by the Town and shall submit plans of the-proposed dining area. The seating capacity shall be determined by the Board of Health after a determination is made whether requirements of Subsection A(2)through(14)below will be met and after a visual inspection is conducted by an agent of the Board of Health. A replacement food establishment permit shall be issued by the Board of Health indicating outside dining is permitted and listing the overall seating capacity, only after it is determined by an agent of the Board of Health that all of the requirements Subsection A(2)through(14)of this section are met. (2) A menu shall be submitted to the Board at the time of application. (3)The dining area must be appurtenant and contiguous to the restaurant property. The dining area must be mentioned on the described premises as in the case of a common victualler's license. (4) Sufficient restrooms,both for customers and employees,must be furnished counting the additional outside seating as required by the State Plumbing Code and Town of Barnstable Health regulations. yir/(5) A grease trap shall be of sufficient capacity,based upon 15 gallons per seat, as required by the State Environmental Code, Title V, and Town of Barnstable Health regulations:A grease recovery device may be installed to supplement an existing in-ground grease trap, after receiving the approval of the Board of Health. 6) All entrance and exit doors used by food service personnel and customers must be screened and provided with air curtains meeting National Sanitation Foundation standards.All windows or openings used for the transfer of food will be screened and provided with air curtains. Food cannot be stored or kept outside. All food must be prepared inside the facility's kitchen and kept inside until served. ()A drainage system designed to eliminate odors will be required for all outdoor dining areas. Hose bibs with vacuum breakers must be available for washing down the dining area. 8)Trash dumpsters shall be situated no closer than 50 feet from an outdoor dining area. If such a dumpster is in the line of sight from the dining area, it must be hidden from view. The area around the dumpster and stockade must be kept clean and free of litter. Dumpsters must be closed with adequate covers designed to prevent entrance of rodents and birds and sealed to control odors. 9)The patio or other ground surface must be of constructed of material readily cleanable and not susceptible to dust, mud, or debris. (Brick, tile, and concrete are examples of acceptable materials.) 10)Table tops must be smooth, nonporous, easily cleanable and durable, and readily maintained in a clean and sanitary condition. -Z``1)Food-service personnel must constantly police the dining area for wastepaper,garbage and other trash.Placement clips, cup holders and other such devices must be utilized to prevent blowing paper. Covered trash receptacles must be provided in close proximity to the dining area and must be emptied as needed to prevent overflowing. (12) Strict cleanup practices must be adhered to.Waitstaff and buspersons must clean up after each patron as in indoor dining. Each establishment must abide by all regulations contained in Article X,Minimum Sanitation Standards for Food Service Establishments, of the Commonwealth of Massachusetts,Department of Health Sanitary Code. `/ (13) Outside food handlers must have easy access to handwash sinks and cleaning cloths. Facilities for preparation and disposal of sanitizing solutions must be accessible. (14)Hair nets or other effective hair restraints, such as hats covering exposed hair, shall be worn by all outside food or drink handlers. Beards and mustaches must be neatly trimmed. B. Exemption from doorway air curtain requirement in Subsection A(6) above: The Board of Health may waive the requirement to provide air curtains.at the doorways only if no waitstaff services will be provided to the outside dining area(self-service only). QAApplication Forms\0UTDINAPCHECKLIST.doc Town of Barnstable �oFINE�rti 200 Main Street,Hyannis,Massachusetts 02601 o� 9sTABm Regulatory Services Thomas F. Geiler, Director Building Division Tom Perry, Building Commissioner Phone(508)862-4679 Fax(508)862-4725 www.town.bamstable.mams February 14, 2011 David Colombo, Trustee of Olive Oil Trust c/o Attorney Dan Creedon 1436 Iyannough Road Hyannis,MA 02601 RE: Site Plan Review# 003-11 Colombo, Olive Oil Trust 159 Ocean Street, Hyannis - Map 326,.Parce1..039%' Proposal: Expansion of existing front porch for 50 seat restaurant with outside seating and take-out. Exterior site improvements for layout and appearance are proposed. Dear Attorney Creedon: Please be advised that the above proposal was found to be administratively approvable at the formal site plan review meeting held February 10, 2011, subject to the following: • Approval is based upon plans entitled"Proposed Porch Addition, Plan of Land in Hyannis,MA" and prepared for David Colombo dated December 8,2010 with revision January 7, 2011 prepared by Down Cape Engineering, Inc. Yarmouthport, MA. • Special Permit for dimensional relief and reduction of parking will need to be granted by the Planning Board. • Compliance with all Board of Health regulations, including but not limited to,number of bathrooms, dumpster location, grease trap capacity etc. is required. • Fire protection alarm system must be hardwired. Kitchen suppression system must be monitored by an alarm company. Fire safety system is recommended for all floors. • The area shown on Bond Court as being graveled shall be paved and appropriately sloped to reduce run-off between Bond Court and the property. • The front steps to the deck shall be pushed back from the public sidewalk to provide at minimum of a 3 foot landing between the steps and the sidewalk. t.t • The location of the sewer line must be added to the plan. • Onsite gravel parking spaces for employees requires raising the grade 2" and sloping down toward Bond Court in order to improve drainage in this area. • Location of an infiltration system to alleviate on-site puddling in the parking lot is to be reviewed and approved by Growth Management Department. • Lighting fixtures,tables &chairs, signage, changes to outside of building etc. will require approval of the Hyannis Main Street Historic District Commission for aesthetics, and must also comply with the Design Infrastructure Plan standards. • Any proposals for outdoor heaters will require prior review and approval of the Hyannis Fire Department. • Floor/seating plans will be required for Licensing and Health Department filings. Applicant must obtain all other applicable permits, licenses and approvals required. Upon completion of all work,a registered engineer or land surveyor shall submit a letter of certification,made upon knowledge and belief in accordance with professional standards that all work has been done in substantial compliance with the approved site plan(Zoning Section 240-104 (G). This document shall be submitted prior to the issuance of the final certificate of occupancy. Sincerely, Ellen M. Swiniarski Site Plan/Regulatory Review Coordinator CC: Tom Perry,Building Commissioner SPR file Health Department Planning Board File Hyannis FD Casual Waterfront Dining Open Year Round dave colombo =�.. 165 ocean street, hyannis, ma 02601 508-7 78-1233 www.blackcattavern.com f• n E C'°.J f _= C! Er1Stalla$BC3rS 171 section IV - slip-retardant sheet, homogeneous inlaid, inlaid and heterogeneous light " J homogenous inlaid: biospec/lifelines If ( relay inlaid:fine fields/ magna `~a heterogeneous light commercial: customspec 11/ insight 1 i-T i slip-retardant sheet: mannington assurance 1f roll widths The differences in 4.. Froc.c coy< if ?cni Jact tr:e nsialiaU)n .rcret :us,especially in_:e a,er,cl se.r, c utti-?ct:<r:c srJ:<•*? E PRODUCT CONSTRUCTION �T2C>G L WIDTH ...... n� ............................................... ............ ...... I f Fine gelds, f g^, lr?aid 6 wid-E., c.=,oniv Bioapec,f.;fefines 11,i?eiay Hornogenec,-us InlaiEl h ride'�3 n`y --_ C �stc°nSpec 11,Insight Heterogeneous'Light — 12'Vyi JQ r�lfs only ......... ........ ...... ....... ..... ..... Rrra nE.gton Assurance ll Slip i c«idart Sheet 6'wide Tollsonly f ' t Beca,lse Manningtorr.Cc -rercial Resilient Sheet F:corir ducts a re intended for„ n- =e: �` �f""o se i•;hi,7 trai-fic areas,u: -flo se ectior and €' rreparatior n e e pe II, r portant. r mast.c�.s n otre all existi g floor ccvet'ine:s befc;te insta Ii^g`^ese;a n^a cia s,•c<:acts.ajgt: 1 Nou ): •r :Y fnl Jn allfede I rtt:. ,f ,cal riegula'.::ms regarding the rem:val of Existing floorin . F rt e pore+,all con?::!:.>tx�ursd:�r t. fI.Js r,,it[C>CCd'J:` ci> . ilE°J �Std'rE1 the i"'s'.3.. tk;r h�i • 'gtq• r. `.EI' '•G hJ.?0u�ilCl.m inla"Eve test be y erfo Ened in accordpnce with 1a f test ne ad nS"ri I 1�h' ;tr Mate testws r,Li f l�1 f 23 ig witha relative h,.r d€tlr level a` 'y rncse f°.tr.is Erve existing aLEr ;r*,y reo,:ce#nc•i maxir :rin,NOTE:Please be i,stalli° E xc:elie:r#. ,,." •abon resistance. �f handling procedures It.a imper.T.:ve to r-:aihtain the rater ai,adhesive,and j0t:)site a°nini•nu�?ter`aerat€.re of 6`i"f n.:,;,+a max:r-,. ter.: pest€U. of 90 F for 48 :ours,bee,to d.:gin: and„ .er the Installation.If the,mate-€al r, >, rk stored a#cz)Ide;ter per,^t,. .,.i!wi:i r ectd to b ! unrolled and allowed to relax overn:r!>t bc>'are Pro(coo kno with he ir?stallation.When using V-95 adhesive,make sure to maintain the adhesive,floor covering,and job site at a minimum temperature of 65°F for a minimum of 48 hours before,during,and after the installation_ 4 NOTE.If the voor'ng corkt-a,-tor elects to install new f.00r cove nrig over an existing floor covering,the floo:'ir g floor cover caintracto' ass rues ail"espor:sib€lity as to the suiltab lity an^co ..ed pe�-form•ance of the ex sti"g t g.If removal of existing es'lier•#floor covering is reqwltired,follow al: or rr,ca^cic+ti Resilient Cost:tir g Fkmi ng lnstit•.e(RF{.:Il work mact`cec.i a �;•v4v.rfci.cu*k. WARNING-Do'gat sand,,dry sweep,dry sr'r,pe drill, at ;eadb aS t, :ect, rsc<ily cn p nr QL Iv rIze existing resilient flooring:,back nQ, ning ._ pain ,asp"<it c"c;.tbark"adhesives, .r other ad:esives..f^ese r is ma contain =�' p y ,t e s fibers or crystalline Silica.sa o;d ' creating dus;L lnhala`on of-•uc'h u =CWIC e, I J y irdividu I expose to asbestos,fi;).t r > ::>rt'a#ot°uac �a C. .)r r::l'u:br ` nc ee?sc ,rE r I< er.ous U:;le•as Positively:ertair?ih ,t p x. 1 •a t asbestos comaining material,you j>nusr es,nIF� ' t .ins asbestos.Regulatlons may rect;:ire that the mater-.l be tested to determine as Jes'as come he Resilient F oot Cover:ng !^,titE.te iRFCI) sot..a"'e?r "?ec:nor°r e=:Lft-c.!V%a : f:)r R:=rr:ova of ResilientFIGU'i.Ery{=ri �s"s oEr;Li be:'csnsu#.::d far cit,:r,e:f t set of insim ctior:s ac!aressed tot E '_ask of ernov:ng all•esi ier t floo-cf uer m,sir„tit; e_ Fo. r::E r formation visite t Rea;ilier t Float Covering Insait.te a;wsv:,.rfcE.com. patching & leveling compounds -ec omme-td the use of latex%r'crtlar r E.ts?'k,:r#: r welable E.,..dei ieay,net.s or:,E:lf:e°elfin?t. g ce ne.ntitios )turf its for r ,a inc<o F evelinc}concrete subrloors.Sand arid fil aowoved unde—layment s ned j6ntssE°r a 1<-tcx; Portz<,rta cc ?, t coinpojna. ✓ . ' . tr iThe aroper'e>and : ndl.ng ch racter tEcs c` arn ta"MVP 2023 Fast P<k :h Make a- ideal ornn oL.rd for ese under g Mannin9tcn C--mr-•erc a:resilient s,reet flooring prod:,c`s. Do not use gypsum or mineral-based patching compounds in commercial applications under anu circumstances. 4 1 11 cutting &fitting MannI,gton Co"rig`?ercial ir'.aid prOliucts are flexible and .=;'l`?anrale erasil,y when;.tt:na ar" °tt n ;p°'cd ,t c,aracfer stic 3 , € enables the ins'al er to fit t"e material using flee:. nd knifing technic es. I x" . If t-e job site is complex a^d req..i es„precise fit,u5c IJaUc rn.,-C.b. g techr:iques. p'a . The material may >o be fit Lang wire r:birr9 tech'i es.(Re Ter is iv`an ki ko on's f r fess:on:a lns rt clu to latio,,GJdle for paaerr? scribing an :direct scribing) m Once E the rr.ater'al has been f i.n«tries.>ary`a t;sbrt or f<af);;anti;?off of t'E:.beet to expose it; t.ferf l;c~`or aT. es,ive.aD:;:i,aa'Ior =' Trace rant=w,e„folds g- e mate! back.Alw,Jys fobs the mate i al in a:.•:de radi,r o-avoid sharp . p.,nks and creasess which •> rnay Cause breaks in the product. nv =s: 120 ech=?i; al ir,fo•r-r?atic�r� a specifications magna a: inlaid product specs us METRIC ---- ----- ...... .........................._......... Inlaid Siicet Poor na 5' .. 83 rn ............. ',. iYF:2:;5.....- ''7•!t;'E..P,:S .t.;J3 inches AO nlrn i;iCKri E.'S.S .1080 inches 2.l:3 rr?n`: ___________ ________ _...._....._._..._..... _ . _. .. ________... ,_ .__._..._....-__-_._-_ ,-r i"r GFQyi i'f'F?!'Si:�ficii'::'ti;.:..1 :),:3 if};.�dS:i.7 ___i.1(?�nr r..2..._ y � : 68 SG yds 9.6 _o y 'r .St E7�i ..... l r3:,: s'aT!:ica i':iY�tt 500 i, ;t„i:r1 ,t"1(7t,,n,.:,trO?? G,G r_ ,C.i955 A cf.,r.: .?r, :,.:.:,,.? l.;T;J C'i(}2G; Meets 1•DA C:i'..'dehnes at 011' J. HUD/FHA re;!�:rrerr'=?;its EXceedr F;L�,:.?.J!:a.. ;J,+:.. ,1.,iT'v1 18 Passes—OaS5 s U..: :V.�=.5.:>r:r_:;ti:C!'?.3!•it:;E':'lest",r+;''f 66-91: <:450 Passes .......................................__.............-............._......................._._.__......_.......__._.....__..........._.___.._................�.............__..- ._ ----- cr'`.r;,i Ma ,irvctcr;V-&^. Mull S;re zd.. emical s.earr �, ..__,r!_P...;..;..`.......,_,..-.:_.i.n...... t1 4.2../_i:S: _16 op s lca c r Kit ............ ............._ _...................._........ _ .......... ... .........._................_............_....._... >r.<..i l arin'n.:c• C ?rerrial Solid cozorvva1 Rods a I"teat-vrc:d 3s t:=-prefe::E..1 rrethoi for has?i'.;Is an:<'?(zavy traffic<rc:as, r t?c ii?e ul!lne ease ir - virie arce. 2uar;tu Guar s applied vrith vV eaturing Quart rn Guard:', rotectve urethane.earlaver proV c m cu:-ing,s grificartly redudr:g he need for poliS1 in lo.�'io normal traffic arszas.Pclish may.e Fequired in areas ad acent to exterior doors c.high traf`ic locations to extend the life of the floor.Love rr?alnt:en.ance o0on, Magna not recommended in co^mercin.)r.reas? r...require st-....:dissipation.Pv,rgnr. ,<.•?at recommended;Hendee in comn areas there the s rface ternperature over radiant heated substrate exceeds 9Q°I'':Veil'^f su 3strate oncrete is cfrY per!S'T f x_1& 9 31bs.rn:,xim;.m Pv1V';?o. ASTM M-2170)75:>-naxirnun-,relative hurrid,tv. Dirt,` wetness,and irnoro}er .?aintenariCe May cause c nific;:ar?t:'.<<r E_^:{:m i=:„(::tual aerfE.rrnrjFz F;.r =:!fl,`_ ns are :. : t y -,:.� f _(.k E ..r..io . a . l,a>ed cr?averages?corn r,*r norrnal manufact(arino tolerar.E:(;-s.Sucx ,varii:=,tions do rot:affect roduct per'o <?anre.Tl is `ro=uct is irztenclecl sol?ly for usr:-cis an[ncio r=1ak3 d F eo`,etir?y and is not tecomnie ricicc o:sold t£r any E}t"t'"�3:.tpVs��.!Jsk.C- ryway sy:,tems outsi Cie,.r<c _..:tr3?':=.:r t:;�£:}revE'r:t;`i•.',t:r..n:�,g?�Et: arid other substaoxcees f-om being tracked onto f oE3r. !na:`:,tenance see pages 133-136 or complete°nantei?ar.ce tnstr;ctions riai,' ' rt..,. a'%+an see Rages 120-124 fer Ex;r?4g3let:e lns'tai{atlE:in lnsl:r:;ction-:, heal vVeid see papas 156 157 for weed-od colors and ...earning instructions warramy Lir?ited 5-Y:^ar Cot rz?ercia!Wa=`=a•"y,see page�144- 45;or connWcite wa-lanty!=?r om?at=on architectural specifications Finish Sdzie 'ule or lis S:z.';.. 'h.> P .. 7 i r. ...if i e , n(`... P,`a(na�CidF Specifications:tlCi'?S:Fa?l flC7C?F5 Sf?o:hF'1 in t't•., l v St_l ",the sat-c:cat r. 1•;<, <.Mara?inc)to: ,u:<rn?E;^rCi,!Pit<igri, ma;:ufactured in tie ;SA by Marzr.. uton Resilient Hoors, m, Nev, 7 i ., . r n y Iti Jersey sJU`t, ar ,in? er (i rcr bs,>r Ti or snail nave an overall Chic ness of.t08()inc es'2.03 mm nominal,a r th d nes 0!` J E ,j. ! and a vveartaye. i s �� >,,it:c.?e,. 1.40 m'ni Vr^ina.,and he !abler 6 ft.'1.83 nl LxrEsi:hs. .-E> irodt;.,shill be r..ar..t ,•,.,.,in accordance wit..GaSTM S:,ec:t.,_t.ti(:r 13() .Class t� avar r, f _;. ,.,.. °act *er r,,.., ..E,, •t ;c;,..., ,M- Type 1 , j and asbestos-'*ee.The pro&ct shall olfer a Unm z d 5-Year Commercial Warranty acc:ns. na uta nq de#ects.The adhesive shall be ` iv?arrn€girl'Comrner:iai vt-h1.Cl emic:al!y sea)ail seams usin tYariningto^C:a rinerc?a)fV1(:5 32 Se l-n Seale-and VS1-46 i'rofess onai c :�1,(.at:o: >, ..:,,uslF:<. 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Get Contact Harbor Directions the Shack Shack Menu Make a About Us Promos: Directions Testimonials We're on ...and acn Cat Harbor Shack Facebook! Twitter! Appetizers stuffed quahog...$5.95 fried onion rings...$6.95 Welcomel fried mozzarella sticks with marinara so:jce...$7.95 Get Directions Contact the Shack chicken tenders with honey mustard sauce...$8.95 buffalo tenders with bleu cheese dressirg...$9.95 fried popcorn shrimp...$11.95 Appetizers Fried Seafood grilled chicken skewers served over rice...$8.95 Homemade Ice Cream Sandwiches grilled shrimp skewers served over rice....$11.95 Sides 8 Drinks g Soups Eit Salads : scallops wrapped in bacon served over rice...$10.95 4 , crab cake with remoulode sauce...$9.95 steamers-1'/4 pound of native soft shell clams,with broth and drawn butter...market Yw CO `^ price r ey CJ) shrimp cocktail...$10.95 W � -tuna sashimi...$11.95 t di 7 Last updated:June 30,2011 •' �lK -ptlG�,� StC�W1 C �'\OYQ ltl'�bY{rR�•fOt� --- Customer Service Site Mao Terms of Use Privacy Policy C LAM BD�S Q 2011 The Black Cat Tavern i'.W tGS:r Hosting•Design.Development:Community Internet Cane Cod SEO http://www.blackeattavem.com/content/black-cat-cape-cod-hyannis-restaurant-harbor-sha... 10/28/2011 Fried Seafood The Black Cat TOM Page 2-of 7S90c�tw Sn.��; *tF nlnxs,NvI\0260f �4,t as F Ctv�us rv'lSZ��534-9923 Make a Lunch Dinner Brunch Harbor Reservation Menu Menu Menu Shack Menu Welcomel Get Contact Harbor Directions the Shack Shack Menu Make a About Us Promos Directions Testimonials We're on ...and aC RWrvatign Cat Harbor Shack Facebook! Twitted Fried Seafood Fine fresh seafood,battered and fried in zero trans fat vegetable oil.Rolls are served on a hot dog roll with cape cod potato chips,plates served with french fries and cote slaw. Side Roll Plate Welcomel Get Directions whole bellied clams... market market market Contact the Shack clam strips... $10.95 $12.95 $14.95 shrimp... $12.95 $14.95 $17.95 Appetizers scallops... $12.95 $14.95 $17.95 Fried Seafood Homemade Ice Cream oysters... $13.95 $15.95 $18.95 Sandwiches fish fs chips... $14.95 Sides Et Drinks Soups fx Salads fried seafood platter... $22.95 a combination of whole bellied clams,shrimp,scallops and haddock,served with french fries, onion rings and cole slow Last updated:June 30,2011 Kex lK A u..k I• ovd.1K' Rb'101� Customer Service Slte Ma Terms of Use Privacy Policy CILIPM Be's S 2011 The Black Cat Tavern Hosting•Design•Development:Community Internet Cape Cod SEO http://www.blackcattavem.com/content/black-cat-cape-cod-hyannis-restaurant-harbor-sha... 10/28/2011 L Homemade Ice Cream I The Brat Tavern Page3 of Make a Lunch Dinner Brunch Harbor Reservation Menu Menu Menu Shack Menu Welcome! Get Contact Harbor Directions the Shack Shack Menu Make a About Us Promos Directions Testimonials We're on rvati n Facebook! ac Cat Harbor Shack ® e a e Ice Cream cones Et dishes regular $3.75 / large $4.75 waffle cones add $1.25 flavors vanilla strawberry chocolate maple walnut butter crunch chocolate chip black raspberry cape cod crunch oreo cookie coconut peppermint stick cookie dough rum raisin watermelon sherbet coffee heath bar yogurt mint chocolate chip mocha chip peanut butter cup raspberry chip yogurt soft serve ice cream cones Ft dishes I waffle cones add $1.25 regular $3.25 / large $4.00 http://wWw.blackeattavem.com/content/black-cat-cape-cod-hyannis-restaurant-harbor-sha... 10/28/2011 Sandwiches I The Black Cat Ta* Page'of I& a Make a Lunch Dinner Brunch Harbor Reservation Menu Menu Menu Shack Menu Welcome! Get Contact Harbor Directions the Shack Shack Menu Make a About Us Promos Directions Testimonials We're on rvati n Cat Facebook! ISIaCK Harbor Shack Sandwiches served wl Cape Cod Potato Chips grilled hot dog all beef...$3.95 angus hamburger...$6.95 5 oz / $10.95 double angus cheeseburger...$7.95 5 oz / $11.95 double veggie wrap hummus, lettuce, tomato, cucumber, onion,roasted red pepper, cheese, sprouts, ranch dressing...$7.95 greek salad wrap...$7.95 blt wrap bacon, lettuce, tomato and mayo...$7.95 chicken caesar wrap...$8.95 california turkey wrap lettuce, tomato, avocado, cheese, sprouts, ranch dressing..$8.95 buffalo chicken wrap with bleu cheese dressing...$8.95 albacore tuna salad roll...$7.95 lobster salad roll...$18.95 http://www.blackcattavem.com/content/black-cat-cape-cod-hyannis-restaurant-harbor-sha... 10/28/2011 Sides &Drinks The Black Ca*ern • Page oft �5-90cEfw 5-r��; -Ftyr�.s,M�026G�1 CN-i-vs cr f5W1534-9923 Make a Lunch Dinner Brunch Harbor Reservation Menu Menu Menu Shack Menu Welcomel Get Contact Harbor Directions the Shack Shack Menu Make a (About Us Promos Directions Testimonials We're on ...and aeFivrvatign Cat Harbor Shack Facebook! Twitter! Sides & ®rinks Sides french fries...$3.5.0 Welcomel cote slaw...$.95 Get Directions Contact the Shack rice...51.50 cape cod potato chips...$.50 Drinks Appetizers Fried Seafood coke,diet coke,sprite, seltzer,pink lemonade,bottled water...$2.00 Homemade Ice Cream Sandwiches iced coffee,iced tea,hot coffee...$2.00 Sides 13 Drinks Soups ft Salads powerade...$2.50 vitamin water...$2.75 bottled root beer...$3.00 honest ice tea...$3.00 fresh fruit smoothies strawberry,raspberry,mixed berry,peach, mango,protein powder,add$1.00...$5.00 Last updated:June 30,2011 '�—U tY.b'twc�,l Slc�'W 5(��pi �•�O�ci ltK�bv(v.Gib-tOt� - Customer Service Site Map Terms of Use Privacy Policy CILOOM Ba'S Q 2011 The Black Cat Tavern tui4.fie�' Hosting•Design•Development:Community Internet Cape Cod SEO n http://www.blackcattavem.com/content/black-cat-cape-cod-hyannis-restaurant-harbor-sha... 10/28/2011 Soups & Salads The Black Cavern • Page of� Make a ' Lunch Dinner Brunch Harbor Reservation Menu Menu Menu Shack Menu Welcome! Get Contact Harbor Directions the Shack Shack Menu. Make a About Us Promos Directions Testimonials We're on rvati n Facebook! ac Cat Harbor Shack Soups & Salads clam chowder...$4.95 cup / $6.95 bowl seafood stew...$6.95 cup / $8.95 bowl mixed green salad...$6.95 caesar salad...$7.95 greek salad...$7.95 spinach salad...$8.95 tuna sashimi seaweed salad...$13.95 add on to any salad grilled chicken skewer...$5.00 grilled shrimp skewer...$7.00 albacore tuna salad...$5.00 fresh lobster salad...$12.00 http://www.blackcattavem.com/content/black-cat-cape-cod-hyannis-restaurant-harbor-sha... 10/28/2011 j i ELEVATI❑N VIEW TYEE-11 r 1/ 1504 TOP VIEW TYPE-1L TOP OF MAST B INISHED RUNWAY LENGT 76mm C3'1 (PIT LENGTH) RUNNING ,I ■ C CLEARANCE 14mm 19/16'1 (CENTER LINE) n RUNNINGLOWER \ gC3 CLEARANCE 10mm C24'3— W \ II LAN➢ING 2 __ \ I \ v 9 81 — 781mm [30 3/4' 1*1 279m Ili'] II (DOOR CE TER LINE) LJ — J -- pa F N Li 1 E FINISHED RUNW WID H (PIT I H) rr CLCAB WIDTHEAR E J — w L j 1 I 1 n a ENTRANCE a 1 II 76mm C3'1 of CLEAR INSIDE RUNNING o CAB LENGTH CLEARANCE ,� 76nnI 1313 ——�I o G 1 3 2' LANDIN __ \ o -- -- --- 13mm 11/2' 3mm C1/2'1 TYPICAL ENCLOSURE E ANCH❑Ra POINTS —L DOOR CLEARANCE es7�C33 3/4� FORCES ENTRANCE SIDE LEGEND TYPICAL ENCLOSURE WITH EXTENSION & DRIV�UNIT 78m1 C7� WALL/FLOOR SUPPORT LOAD DIAGRAM CLEAR PLEXIGLASS DOME & VENTILATION SYSTEM : L LOADING 78�1,00RB SIDE A � * & DOOR OPERATOR R3FLOOR TO L� 2Snn[I I SUPPORT LOAD LJ i 991rm[39 Max.Traeel Extension Height with Gatete .3 TABLE 1— MAST HEIGHTS 3 °Fi�O°""°" SIDE B WINCLUDEs WACD Mast Height TABLE 2 — ENCLOSURE DIMENSI❑N 411e1 C3B 3/4' mm(Inches) mm(Inches) with 4.188"CAP D 2388(94") 1778(70") 1168(46")559(22") 254(10") mm Inches CLEAR INSIDE CAB CLEAR INSIDE CAB A B C DOOR CENTER LINE E 1219(48") 1 1 2748 108.168 WIDTH LENGTH FINISHED RUNWAY WIDTH FINISHED RUNWAY LENGTH TOWER CENTER LINE (IN CASE OF 36"DOOR) DOOR CLEARANCE 1524(60") 1 1 3053 120.188 mm Inches mm Inches mm Inches mm Inches mm Inches mm InchesU� Inchess914 36 1219 48 1437 56 9/16 1483 58 318 687 27 1/18 794 31 1/4 161829(72") 1 1 3662 144.188 914 36 1372 54 1437 se 9/16 1635 64 3/8 764 30 1/16 794 31 1/4 1162438(96") 1 1 4272 168.188 914 36 1524 60 1437 56 9/16 1788 70 3/8 B40 33 1/16 794 31 1/4 161067 42 1219 48 '1589 62 9116 1483 58 3/8 667 27 1/16 870 34 IA /162743(108") 1 1 4272 168.188 1067 42 1372 64 1589 62 9116 1635 64 3/8 704 30 1/16 870 341/4 163046(120") 2 4882 192.1$$ 1067 42 1524 80 i5B9 82 9/18 1768 70 3/e 840 33 1/16 870 34114 /16 3658(144") 2 1 5440 214.188 DOOR SWING 4267(168") 2 1 6050 238.188 PLA FD ip N@MAti9i msaos[o xn[p 61N MO.wslen 3 COSTUMER DATE: STRIKE JAMBS HINGE JAMB BLACK CAT REVISION: aen(192') z 1 ssso 262.186 08/24/2009 5486(216") 3 7269 286.188 ® Sava rta,., HARBOR SHACK- 003 6096(240") 3 1 7828 308.188 LEFT HAND SWING PROJECT: Ill 03/31/2014 6706(264") 3 , 843$ TITLE 332.188 N.o I L D��n tnMCR1�I1�1�IW vRI11CN D15g1 NEW ROOF DECK DRAFTER, SHEET 1 OF l 7o1o(z76") 3 , 1 8692 342.188 PLATFDRp I HINGE JAMB L STRIKE JAMB PHILLIP TRAN -EXAMPLE TABLE WITH 3'PIT, DIMENSIONS VARY WITH TRAVEL V1504 LOCATION: 159 OCEAN S 1T. [DDRAAWINGNO: RIGHT HANG SWING TYPE - 1L HYANNIS VI504 ENCLOSURE No. Fee ��. THE COMMONWEALTH OF MASSACHUSETTS Entered in computer: Ye l PUBLIC HEALTH DIVISION -TOWN OF BARNSTABLE., MASSACHUSETTS 01pplication for M.5pogar *pgtem Con,5truction Permit Application for a Permit to Construct( )Repair( grade( )Abandon( ) ❑Complete System ❑Individual Components Z ) Location Address or Lot No. L r� Owner's Name,Address and Tel.No. I l S�Oc f-�.✓ ST' /� 8 A)1099 2 GL I Y / Assessor'sMap/Parcel 02 1 3 44'A,rj 3 e A c_� /Q / w ro C�ii/TF2t!/ Installer's Name,Address,and Tel.No. Designer's Name,Address and Tel.No. Ar2G•v lo,.,s% 13ex 5. J, `� Hx ate/ S i3 G2 Type of Building: Dwelling No.of Bedrooms Lot Size sq.ft. Garbage Grinder( ) Other Type of Building No.of Persons Showers( ) Cafeteria( ) Other Fixtures Design Flow gallons per day. Calculated daily flow gallons. Plan Date Number of sheets Revision Date Title Size of Septic Tank Type of S.A.S. Description of Soil Nature of Repairs or Alterations(Answer when applicable) A wl:5 l C>C7 o 6:'11 /40 � 6L4 EAYe 7-deA4 Date last inspected: Agreement: The undersigned agrees to ensure the construction and maintenance of the afore described on-site sewage disposal system in accordance with the provisions of Title 5 of the Environmental Code and not to place the system in operation until a Certifi- cate of Compliance has-been issue by this oard of Heal Signed Date Ad ,,C) Application Approved by Date Application Disapproved for the following reasons Permit No. 4 C? ,C7 '^ Date Issued — y2yF - - - -------------------------t------------ V •.-, :- «,..-,., •r J � ,., Z �. - � +. - �,- s `il�zt�✓ ,r't '^+K.,as+.�"�'ti.��, - y� Fee a Enterem co uter:,d mp THE COMMONWEALTH OF MAS$ACHUSETT$ _ t == PUBLIC HEALTH DIVISION - TOWN OF BARNSTABLE, MASSACH'USETTS �T Yes ' Mpprication for MigpOaf *pgtem Congtruction Permit Application for a Permit to Construct )Repair( .- pp ( ) p ' ( -%f Upgrade( )Abandon( ) O Complete System O Individual Components Location Address or Lot No. ` Owner's Name,Address and Tel.No. ° Assessor's Ma /Parcel ^� P poi i t •?cJ i I l�— _. Installer's Name,Address,and Tel.No. Designer's Name,Address and Teh No. �' � .`4,'� •`• %ate 5 � `w Type of Building: �9 Dwelling No.of Bedrooms Lot Size sq. ft. ` Garbage Grinder( ) Other Type of Building No.-of Persons Showers( ) Cafeteria( ) Other Fixtures 3 j Design Flow gallons per day. Calculated daily flow gallons. ! Plan Date -- Number of sheets Revision Date, Title s` t Size of Septic Tank Type of S.A.S. Description of Soil Nature of Repairs or Alterations(Answer when applicable) G4 cAs,," 7`2AA Date last inspected: , Agreement: The undersigned agrees to ensure the construction and maintenance of the afore described on-site sewage disposal system :3 in accordance with the provisions of Title 5 of the Environmental Code and not to place the system in operation until a Certifi- cate of Compliance has been issued by this.°Bo�ard.of Heap . / Signed Date ./ 2 -- - -- --Application:Approved by - - - - Date _. — ----- - Application Disapproved for the following reasons Permit No. 010,aa "' a' Date Issued r !,5 --------------------------------------- THE COMMONWEALTH OF MASSACHUSETTS BARNSTABLE, MASSACHUSETTS 1 Certificate of Compliance THIS IS TO CERTIFY,that the On-site Sewage Disposal System Constructed(Y)Repaired( )Upgraded( ) Abandoned( )by ' at t` 5- S 7 has been constru ted in accordance with the provisions of Title 5 and the for Disposal System Construction Permit No.2AA0 11 sedated v �4 F G,e�,� Installer s ) c f/ rd 7' Designer The issuance of s e t shall not be construed as a guarantee that the syste will function as des' 'ed(.��,�-�/ Date Inspector ✓�� ;/ 0 1��!1_p1�lql� 1 — No. �V7/��rJ -------------- --------Fee THE COMMONWEALTH OF MASSACHUSETTS PUBLIC HEALTH DIVISION - BARNSTABLE, MASSACHUSETTS MfOpoOal *pOterii Con0truction Permit Permission is hereby granted to Construct( )Repair(/�)Upgrade( )Abandon( ) System located at / ' 5- and as described in the above Application for Disposal System Construction Permit. The applicant recognizes his/her duty to comply with Title 5 and the following local provisions or special conditions. Provided:Con truction must be completed within three years of the date�thhii Is t. Date: '" C1 �111� Approved k TOWN OF BARNSTABLE LOCATION S! 2 �C i' SEWAGE #Z¢Ua — 3 20 VILLAGE 5 ASSESSOR'S MAP & LOT INSTALLER'S NAME&PHONE N0. SEPTIC TANK CAPACITY /00<D 4 14 'as LEACHING FACILITY: (type) (size) NO.OF BEDROOMSow BUILDER OR OWNER J /- � PERMITDATE: 2 b a O, COMPLIANCE DATE: fl Separation Distance Between the: Maximum Adjusted Groundwater Table to the Bottom of Leaching Facility Feet Private Water Supply Welland Leaching Facility (If any wells exist on site or within 200 feet of leaching facility) Feet Edge of Wetland and Leaching Facility (If any wetlands exist i within 300 feet of leaching facility) Feet Furnished by Ile n� � � Sushi & Sashimi Products 1 2013 1 1 1 1 1 1 1 ' Black Cat Harbor Shack 1 I' Black Cat Harbor Shack complies with FDA food Code, Massachusettsf Food Code,zn.&Town of Barnstable regulation to provide SAFETY and TASTY Sushi/Sashimi in an�Exp,editious manner. Sushi is a popular food in the United States. Appropriate process control is essential to provide ' safe food. HACCP plans are used for process control in food factories The HACCP plan is a model for 15 safe food delivery. However,the original HACCP plans for foodfa'ctories do not fit the process at ' retail store.The following plan is a modification of HA&P to`be consistent with restaurant practices. This document is written as an HACCP plan for retail food store based on our experience. Black Cat Harbor Shack t Table of Contents ' 1. Sashimi/Sushi process Detail................................................................................................................ 1 1-1-1. Receiving Frozen Products........................................................................................................ 2 1-1-2. Frozen Storage.......................................................................................................................... 3 1-1-3. Receiving Fresh Fish..................................................................................................................4 ' 1-1-4. Fresh Fish & Preparation&storage ......................................................................................... 5 1-1-5. Thawing Frozen Products......................................................................................................... 6 ' 1-1-6. Frozen cooked Eel-Thawing-Slicing-Toasting............................................... ..•.........•.•• 7 M 1-1-7. Slicing Fish Product............................................................................... :......................... 8 1-2-1. Receipt of Vegetable product...................................................... :................................. 9 1-2-2. Cold storage of Vegetable products............................................. : 10 ' 1-2-3. Cold storage ready to eat product..................................AMI ­ .............................................. 11 4 1-2-4. Vegetable product washing,slicing, boil cooking,cold storage............................................. 12 ' 1-3-1. Receipt of Dry Food product........ 13 11, 1-3-2. Storage of Dry Food product........ ..... ... : " ................................................................. 14 1-4-1. Rice washing and boil &steam cookiri. ............................................................................ 15 1-4-2. Rice acidification and cooling�This step�is critical control point—CCP .................................. 16 ' 1-5-1. Sashimi/Sushi Assembly process ....................................................................................... 17 1-5-2. Serving to customers (waiFf taff has to serve within 5 minutes)........................................... 18 ' 2. HACCP (Hazard Analysis) 4 2-1. Receiving Fish=Pr du,. Ozen storage ' 2-2. Fish Product Thawing Sushi assembly-Serving............................................................................... 20 2-3. Frozen CookedEet-Thawing-Slicing-Toasting-Sushi assembly-Serving........................................... 21 ' 2-4.Vegetable oduct washing, slicing, steam cooking, cold storage.................................................. 22 2-5. Receipt of Dry Food Product-Dry Food Storage.............................................................................. 23 ' 2-6. Rice-washing and cooking............................................................................................................... 24 2-7.Acidification and Rice cooling-This step is Critical Control Point(CCP) .......................................... 25 2-8. Determination of Critical Control Points......................................................................................... 26 3. HACCP Plan ' Acidification of Sushi rice ....................................................................................................................... 27 ' 4. Preparation Sushi Rice ' Procedure............................................................................................................................................... 28 pHCertificate.......................................................................................................................................... 29 ' S. Makisu (bamboo mat)........................................................................................................................ 30 6. Form ................................................................................................................................................... 31 ' FOODBORN ILLNESS (FORM 1)............................................................................................................... 31 FOODBORN ILLNESS INFORMATION FORM (FORM 2)................................................. ......................... 32 ' Corrective Action Log.......................................................................................... 33 Non-Compliance Report........................................................................................:... .. ........................ 34 ' Refrigerator& Freezer Log............................................................ .............................. 35 Rice Acidification Log<4.1 pH .. ........................................ 36 .......................................................... . : ' New Employee Training Record ..... 37 7. Kitchen Distribution....................................................... ' .................................................. 38 ' 8. Certificate ......................................................... 39 True World Food ServSafe(Masa Oyamada) � ' off 41 a, E � ti7 l Sushi & Sashimi products process steps Thawing Tuna 6°F Frozen Storage (under 20°F) Slicing z O N refri .38°F Yellow tail 6°F Fro en Storage (_under 20°F) -� Thawing Slicing (O/N refrig.38°F) '— ° Thawing v N Squid 6°F —� rroien`Storage (under 20 F) (O/N refrig.38°F) Slicing N ° k 9 ° —j Thawing Boiling Shrimp 67 Frozen Storage (under 20 F) (O/N refrig.38°F) 212°F 3min Z Slicing '^ > Thawing Toasting in w Eel (Cooked) 6°F Frozen Storage (under 20'F) (O/N refrig.38°F) 325°F 3min Slicing U w Z -a OC ram• � N p Frozen Storage 4- 3 . y` .. an N Salmon 38°F Marinade w/salt & rice vinegar � (under 20°F, > Thawing —� Slicing a _ (O/N refrig 38°F) U_ g O/N) 06 ° Frozenstorage(under Thawing Slicing u` M LL Bass 38 F Marinade w/salt then washes : zo F,>o/N) (O/N refrig.38°F) g ccu Scallop 38°F --> Washing ," > =a > *Fresh fishes were previously frozen (see certificate from fish market) a a abn it 3 _ Cucumber > Refrigeration Storage ---> Wash ing Slicing N D Avocado Refrigeration Storage Washing �g"" Slicing z Z Pepper > Refrigeration Storage Washing Slicing N -0 uLettuce Refrigeration Storage --� Washing , Slicing ro LU > Onion Refrigeration Storage —� Washing d _ Slicing --� BQJhng% ---> v Asparagus Refrigeration Storage Washing (212°F 1min3) Slicing N M � Ln z Dry Seaweed > Dry Storage Dry Rice Dry Storage -->Washing and Cooking(see our preparation of sushi rice doc) —� u Dry Sesame Seed > Dry Storage 1 1-1-1. Receiving Frozen Products Regulatory Regulatory Control Measure Monitoring Procedure Corrective Action Action Compliance What How Frequency Who Point(RAP) Receiving frozen 1.Vendor and 7 A Qj1�R ect if it is not Incoming Conduct Each Pack Masa 1. If the fish does not meet products Manufactures approved vendors frozen incoming frozen Oyamada company specifications 'A (Tuna, Yellow date of packing 2 Should be frozen, 6°F Products Fish products then refuse receipt and Tail, Squid, 2.Check th&,m-6me"ter stem inspection Or record in Corrective Shrimp, Eel) •Temperatures betweeniltuo Action Log Book •Package packages" r 4 Use receiving Trained 2. Manager to verify that •Color 3.Reject if paekagi,n is records to personnel the corrective action •Texture torn, or signs off p *° reflect was taken Temperature:6°F leaking, not frozen inspections and 3. Determine the source of Packing : necessary the problem and take Intact and clean, dry Train personnel to Factions action to prevent Color: immediately recognize &'' reoccurrence white/red/brown or looks that are "Receipt will be orange depending evidence of thawing --used.as record fish and refreezing or (log) only,,when Texture: unwholesome Fish meets Solid hard like a rock specification frozen— 3.Record log sheet 1:, 4y x 2 1-1-1. Receiving Frozen Products Regulatory Regulatory Control Measure Monitoring Procedure Corrective Action Action Compliance What How Frequency Who Point(RAP) ., �a Receiving frozen 1.Vendor and , 1 Reject if it is not Incoming Conduct Each Pack Masa 1. If the fish does not meet products Manufactures appr&' ed vendors frozen incoming frozen Oyamada company specifications (Tuna, Yellow date of packing 2.Sho6ld be'frozen, 6°F Products Fish products then refuse receipt and Tail, Squid, 2.Check thermorjgX,_,r stem inspection Or record in Corrective . Shrimp, Eel) *Temperatures between two Action Log Book •Package packages e Use receiving Trained 2. Manager to verify that •Color 3.Reject if packaging ism,.'_ z records to personnel the corrective action *Texture torn, or signs of reflect was taken Temperature:6°F leaking, not frozen inspections and 3. Determine the source of Packing : necessary the problem and take Intact and clean, dry Train personnel to actions action to prevent Color: immediately recognize & reoccurrence white/red/brown or looks that are Receipt will be orange depending evidence of thawing used asrrecord fish and refreezing or (log) 9 Iy when Texture: unwholesome Fish meets Solid hard like a rock specification �= froze 3.Record log sheet 2 1-1-1. Receiving Frozen Products Regulatory Regulatory ; a 'control Measure Monitoring Procedure Corrective Action Action Compliance What How Frequency Who Point(RAP) ��„4 a. Receiving frozen 1.Vendor and 1.Reject if it is not Incoming Conduct Each Pack Masa 1. If the fish does not meet products Manufactures approved vendors frozen incoming frozen Oyamada company specifications (Tuna, Yellow date of packing 2 Should be frozen, 67 Products Fish products then refuse receipt and Tail, Squid, 2.Check thermometer stem inspection Or record in Corrective Shrimp, Eel) •Temperatures between v Action Log Book •Package packages Use receiving Trained 2. Manager to verify that •Color 3.Reject if packaging is .:, records to personnel the corrective action •Texture torn, or signs of reflect was taken Temperature:67 leaking, not frozen inspections and 3. Determine the source of Packing the problem and take : ,necessary Intact and clean, dry Train personnel to actions action to prevent Color: immediately recognize & reoccurrence white/red/brown or looks that are Receipt will be orange depending evidence of thawing used<asyrecord fish and refreezing or (log) nl when Texture: unwholesome Fish meets Solid hard like a rock specification froze 3.Record log sheet 2 1-1-2. Frozen Storage Regulatory Regulatory Control Measure Monitoring Procedure Corrective Action Action Compliance What How Frequency Who Point(RAP) 4 Frozen storage 1.Freeze ,Freezer should be kept Frozen Check Freezer Once per Masa 1. Unacceptable fish (Tuna, Yellow temperature at 20°For lower Storage temperature Pvery Oyamada products will be Tail, Squid, check incoming rejected prior to Shrimp, Eel) Identifying t Inspect all product Or entering storage and 2.Label the food package's contents, incoming frozen this rejection will be Place frozen date of packagir gp'to food Trained recorded in the products 3.Rotate food received use by date, ° Record personnel corrective action log deliveries in the properly labeled on the front 2. Audit of corrective freezer as soon that will front face or FIFO method of action by manager as it has been Packaging : easy or seenstock rotation 3. Identifying the source inspected Intact and clean dry of the problem and Train personnel to use Visual inspection taking steps to avoid 411 the FIFO method stock any recurrence rotation =- New inventory will be placed behind the old one C .tee 3 1-1-3. Receiving Fresh Fish Regulatory Regulatory Control Measure Monitoring Procedure Corrective Action Action Compliance What How Frequency Who Point(RAP) Fresh fishes 1.Vendor and "I'k \ 1 Rejecfjf it is not Incoming Conduct Each Pack Masa 1. If the fish does not meet were previously Manufactures apper�ovedvendors Fresh incoming Fresh Oyamada company specifications Freeze under date of packing 2.Sh6uld beftozen, Product Fish products then refuse receipt and certain 2.Check 38°F thermometer inspection Or record in Corrective ems, Action Log Book condition to kill *Temperatures stem betvueen two`�> g the parasite by •Package packages Use receiving Trained 2. Manager to verify that vendor(see the .Color 3.Reject ifpackagihi is „ records to personnel the corrective action certification . torn, or signs of reflect was taken Texture g . . . from vendor) Temperature:38°F leaking inspections and 3. Determine the source of Packing : necessary the problem and take Receiving Intact and clean, dry Train personnel to ,actions action to prevent products Color: immediately recognize & reoccurrence (Salmon, Bass, white/red/brown or looks that are evidence Receipt will be ,," � R:,, Scallop) orange depending of thawing and use labs-record fish refreezing or (log) 'when Texture: unwholesome Fish meets Not melted/Not too specification' soft 3.Record log sheet - .:; �y 4 1-1-4. Fresh Fish & Preparation & storage Regulatory Regulatory \ Control Measure Monitoring Procedure Corrective Action Action Compliance �': N What How Frequency Who Point(RAP) Ak Salmon & Bass 1. Remove scale's ` Refrigerator should be Fresh Refrigerator Each Masa 1. Refrigerator : from fish skin kept at 38°F or lower, Product should be kept at Oyamada temperature is above 2. Remove excess Freeier,shou d be kept 38°F or lower, 38°F, or Freezer fatty parts with at 207 or lower Freezer should temperature is above- sanitized knife . be kept at 20°F 4°F adjust temperature 3. Wash with running or lower control knob, record in water the corrective action log 4. Cover with salt, 2. Manager to verify that and leave 30 the corrective action minutes in was taken refrigerator (38°F) � � . Determine the source of 5. Wash with vinegar the problem and take 20minutes (no x3 action to prevent vinegar for Bass) reoccurrence 6. Freeze under 207 or lower for 7 . days, or over 24hr Scallop 1. Wash with water . 2. Remove extra moisture ~ 3. Keep in refrigerator (41°F) Al. a, 5 1-1-5.Thawing Frozen Products Regulatory Regulatory > Control Measure Monitoring Procedure Corrective Action Action Compliance , ': What How Frequency Who Point(RAP) k " Thawing 1. Refrigerator 7. 'Refrigerator should Thawing Check One per Masa 4. Refrigerator temperature check~ be keptat 38°F or refrigerator week(day Oyamada temperature is above Place frozen 2. Place frozen 1 be before 38°F, adjust products in the products in the 8. Clearl" :1 the Temperature sushi temperature control refrigerator with lower shelves of thawing sheives� Inspect all night) knob, record in the drain pan refrigerator 9. Thawing quantityof incoming frozen corrective action log 3. Thaw only the Fish products by x _, food to thawing Thawed amount used for checking next days shelves 5. Audit of corrective overnight only the next day usage plans action by manager Fish needed for ,,Check next day's the next day's Any leftover fish Old inventory use first usage plan for 6. Identifying the source of production today, should be Check date received 9thawing quantity the problem and taking discarded steps to avoid any Y w recurrence 4. FIFO rotate food properly :.. 6 1-1-6. Frozen cooked Eel-Thawing-Slicing-Toasting Regulatory Regulatory :Control Measure Monitoring Procedure Corrective Action Action Compliance "" � What How Frequency Who Point(RAP) Thawing Place.frozen products` "'Refrigerator kept at Thawing Check Every Masa If 8 minutes are not o �,' :-, in the lower shelves 387 orowe:r refrigerator thawing Oyamada enough to browning the of refrigerator ' thermometer process toast again and will be recorded in the Slicing Time and Control process rigf" Slicing Slice to /2 inch Every corrective action log temperature of time within 5 minutes strip in 5 Slicing process to avoid Fish products< Al; minutes 1. Audit of corrective temperature above action by manager Use sanitized cutting 707 during processing, Visual check 2. Identifying the source board and knives Slice to% inch thin of the problem and strip taking steps to avoid U� any recurrence x,•a Toasting Toasting to brown Turn on toaster oven Toasting Settoaster oven Every color edges for flavor for 325'F for 5 minutes & for 325'F� Y Toasting Browning process Browning toast/darkfor 5 within % inch thin minutes" strip meet 3257, 3 minutes If any leftover will be discarded r o 7 1-1-7. Slicing Fish Product Regulatory Regulatory l�'wv. Control Measure Monitoring Procedure Corrective Action Action Compliance \ What How Frequency Who Point(RAP) Slicing 1.Time and . 1 Control.processing Slicing Check time for Each Masa If 5 minutes are not temperature of time,Within 5 process under 5 minutes order Oyamada enough to complete the Slicing fish process miA, ie,s t4,a void processing process adjust to smaller product prepare 2.Process 1 order at Fish products count butch, record in the for Sashimi, time temperatures above corrective action log Sushi 3.Check any leakage 70°F during If an g packages on packages processing y leakage on acka es before open it 2. 1 order at time Do not open marked 4.Use sanitized 3. Drain pan must dry leakage/return refreeze in cutting board and clean return drawer, and record knives 4. Cutting board and " in the corrective action log knives are washed, rinse, sanitized in Audit of corrective action the 3 compartment by manager sink at pre- - � preparation f Identifying the source of � the problem and taking Remaining fish will be Check steps to avoid any stored in refrigerator refrigerator recurrence each time thermometer Refrigerator kept at o 38°F or lower 8 1-2-1. Receipt of Vegetable product Regulatory Regulatory Control Measure Monitoring Procedure Corrective Action 4 Action Compliance What How Frequency Who Point(RAP) w • ` Receipt of 1. Vendors and Reject rf itis not Receipt Visual inspection Upon Masa 1. Unacceptable fish vegetable manufactures prod ct+Wve;use of of product receipt Oyamada products will be product date of packing if vegetable & rejected prior to IA any Inspect that show no product Receipt will be Or entering storage and Order from 2. Date received, sign of spoilage used as record Trained this rejection will be approved list of write on each (log) only when Personnel recorded in the vendors only package Product normal color, product meets corrective action log no unpleasant, odor, Y- ,, specification 2. Audit of corrective .. Packaging : intact mushiness, mold, action by manager and clean, dry insect 3. Identifying the source of the problem and 3. Record log sheet taking steps to avoid any recurrence 4 ` .. A . j 9 �� 1-2-2. Cold storage of Vegetable products Regulatory Regulatory Control Measure Monitoring Procedure 17 Corrective Action Action Compliance F What How Frequency Who Point(RAP) ,F Cold Storage 1. Temperatures =°xRefrigrator should be Cold Check Every Masa Refrigerator temperature is (cucumber, check kept,. 3f3746r lower storage temperature product Oyamada above 38 OF adjust avocado, 2. Store the product temperature control knob, pepper, lettuce, in vegetable , Visual check record in the corrective onion, shelves � 'g action log asparagus) (refrigerator) 1. Audit of corrective action by manager z 2. Identifying the source of the problem and taking steps to avoid any recurrence 401 �. & 10 1-2-3. Cold storage ready to eat product Regulatory Regulatory Control Measure Monitoring Procedure Corrective Action Action Compliance z - What How Frequency Who Point(RAP) � ` Cold storage 1. Temperature Refrigerator should be Cold Check Every Masa 1. Refrigerator (ginger, wasabi, check kept at`381o'or lower storage thermometer usage Oyamada temperature is above sweet &spicy 2. Store the product P. 38°F adjust sauce) in ready to eat Keep the final pr.-oduct Visual check temperature control product shelve of shelves separate fro knob, record in the A , refrigerator(use others corrective action log top of the . 2. Audit of corrective shelves) Visual inspection _ action by manager Package lids must not 3. Identifying the source of loose AT- the problem and taking z steps to avoid any recurrence £ F a 6+ 5y 11 1-2-4.Vegetable product washing, slicing, boil cooking, cold storage Regulatory Regulatory r; Control Measure Monitoring Procedure Corrective Action Action Compliance What How Frequency Who Point(RAP) Washing Wash in bowl 3 time' "' Remove soil and Washing Wash with cold Every Masa 1. Unacceptable vegetable contamination water 3 times in washing Oyamada will be rejected prior to Slicing Peel, cut, slice bowl cooking and will be remove as needed Cut to a �ro rwate size Cutting Cut to Every recorded in the Use clean sanitized : appropriate size slicing corrective action log knife/cutting board 2. Audit of corrective Asparagus and Salt TBoiI In salt water Every action by manager Remove moisture water heat to 212°F forcooking microwave high cooking 3. Identifying the source of 1 minutes and leave it, for 1 minutes the problem and taking Store rinse with cold water, cooking steps to avoid any Sliced product reduce temperature to '' recurrence Keep in container 70°F and keep in refrigerator Refrigerator should be Cold Check = Every kept at 38°F or lower storage thermo eter„ storage Visual checkE 12 1-3-1. Receipt of Dry Food product Regulatory Regulatory :`Control Measure Monitoring Procedure Corrective Action Action Compliance ° What How Frequency Who Point(RAP) � y e Receipt of Dry 1. Vendors and Reject i.pit is not Receipt Visual inspection Upon Masa 1. Unacceptable vegetable Product manufactures date a r-.oved roduct we of Dr of packaging receipt O amada will be rejected prior to pp �` � pry Y p g� g p Y J of packing use product cooking and will be Rice, Salt, Sugar, 2. Date received, Or recorded in the Seaweed, write on each Inspect holes;"tears:, or Trained corrective action log Wasabi powder, package water stains on personnel 2. Audit of corrective Sesame Seeds, Packaging: intact and package or case action by manager Dry pepper lean, dry 3. Identifying the source of Product normal color, the problem and taking Order from no odor, dry r steps to avoid any approved list of �WAII recurrence inspected vendors only €` i .. 13 1-3-2. Storage of Dry Food product Regulatory Regulatory ` Control Measure Monitoring Procedure Corrective Action Action Compliance What How Frequency Who Point(RAP) Storage of Dry Keep storage room W Temperature.should Storage Inspect all Upon Masa 1. Unacceptable vegetable food product cool, dry, and well be between'50-70°F of Dry incoming receipt Oyamada will be rejected prior to ventilated and humidity should Food product cooking and will be be betweenfif y pnc1� Product Or recorded in the FIFO method of stock sixty percent Visual check Trained corrective action log rotation personnel 2. Audit of corrective J� Store dry food at least action by manager Once product is six inches off the floor, 3. Identifying the source of open, place in sealed out of direct sunlight the problem and taking contaimer and ventilated � ��� steps to avoid any recurrence New inventory will be place behind the old ` one E 14 1-4-1. Rice washing and boil & steam cooking Regulatory Regulatory `Control Measure Monitoring Procedure Corrective Action Frequency What How Fre Who Action Compliance dna q y Point(RAP) Rice Washing Use rice cup, ;O�Removerblack rice or, Rice Inspect rice and Every Masa Unacceptable rice will be Steam cooking measure appropriate small rocks from rice if washing water level washing Oyamada rejected prior to cooking amount of rice any present boil & visual check and and will be recorded in the steam cooking corrective action log Wash rice in bowl cookin Use timer 55 g over 5 times minutes 1. Audit of corrective fi action by manager Place drained rice in 2. Identifying the source of rice cooker the problem and taking steps to avoid any Add water recurrence Turn on cooker Set timer for 55 minutes (212°F) See our Preparation Sushi Rice document .f� 15 r s . q • Toda s Spgpi.al.s. ...................... . ............ Appetizer t Seaweed Salad 7.95 Sweet Tuna 12.95 I Shrimp & Edamame Tempura 10.95 Mixed Vegetable 'Tempura 9.95 Fried Pork Gyoza 8.95 Fried Vegetable Gyoza 8.95 Feied Shrimp Shumai 9.95 Sushi Roll Tuna Roll 7.95 Spicy Tuna Roll 8.25 Salmon Roll 7.95 California Roll 6.95 Shrimp Tempura Roll 11.50 Vegetable Roll 7.95 M- Black Cad Harbor: Shack rPlease note if you are ordering both sushi,today's special and main menu items,service timing may vary. in compliance with Federal Food Code regulations,we remind you that consuming raw or undercooked meats,seafood, shellfish or eggs may increases your risk of food born illness. 1-4-2. Rice acidification and cooling-This step is critical control point - CCP 4J- Regulatory Regulatory Control Measure Monitoring Procedure Corrective Action Action Compliance What How Frequency Who Point(RAP) Rice Place cooked rice in Use shallow pan Acidification Visual check Every Masa 1. If pH is higher, add acidification and shallow pan (approx 20 galion_, and cooling Use vinegar acidification Oyamada more sushi vinegar cooling size)cooling methods Cup and retest pH or At same time add the container at a! discard and will be sushi vinegar, salt depth of`4� inches. Check pH recorded in the with spatula slicing or less reading with pH corrective action log motion to the rice Add solution using meter or pH 2. Audit of corrective The rice must be sushi vinegar 15%of paperL*1 action by manager discarded if it is rice 3. Identifying the source older than an hour Record pH on of the problem and before the w This ratio achieve the log sheet taking steps to avoid H of sushi rice to 4.1 acidification'process p any recurrence I' - _ -is started: pH CCP— _ As soon as the rice is 70°F or lower, the rice is ready for sushi assembly *1. using..K meter or pH paper is described in page_28;. 16 1-5-1. Sashimi/Sushi Assembly process Regulatory Action Regulatory Control Measure Monitoring Procedure Corrective Action Point(RAP) Compliance What How Frequency Who Sashimi/Sushi 1.Time and 4. Control processing Sashimi/Sushi Visual check At start up Masa 1. If 20minutes are not Assembly process temperature time within 10 Assembly for Oyamada enough to complete of process minutes to avoid Duration Check room processing the process adjust to Adding sushi rice 2.Process 1 Fish products temperature one order seaweed and order at time temperatures with 2. Audit of corrective vegetable,other 3.Room above 70°F during thermometer action by manager ingredient temperature processing 3. Identifying the source lowest as 5. Air conditioner to of the problem and This sashimi/sushi possible control room taking steps to avoid assembly is temperature to any recurrence continual process _ _ 707 or less to serving For bulk order therefore total case,", _ Train server foc control time is . Same as serving within within 20 minutes above 1 5minutes or less per order 2.'Process 10 roll within 20 min For bulk order case, For bulk_order case Y Same as Refrigerator must be it should be above 3! Less than 41'F transferred to refrigerator within, Use sanitized 11 20 min. and keep,Tt cutting board less than 417) and knives maximum 12 hrs. `I 17 Preparation of SUSHI RICE Reference: FDA Food Code MA State Guideline RF3-2 Receipt: Rice (brand name/SHINMAI, location of origin/California) Sushi Vinegar(brand name/MITSUKAN or TSUBASA) Salt,Soy sauce Procedure: 1) Measure 4 plastic cup of rice (total 180m1 x 3.5 x 4= 2520mL),and wash at least 8 times with running tap water 2) Set washed rice into the Rice Cooker and adjust water level using inside Rice Cooker(see below table) 3) Start Rice Cooker,total cooking time within 55min (212°F) including steam step after cooked 4) Transfer cooked rice into the shallow bowl (approx 20 gallon pize)' 5) Add sushi vinegar 15%step 1) =approx 370ml-in measurement cup which was used measuring rice 6) Add 1/2Tsp of salt, 1Tsp of soy sauce 7) Mix all ingredient with cooking spatula 8) Cool down 7) until ambient temperature (70°F) usually_takes one hour; 9) Check pH,.initial target pH is 4.1, if this initial pH is greater than 4.6, add extra sushi vinegar and check pH again (final pH should be lower than 4.6) 10) Transfer sushi rice into a rice keeper, and use Japanese measure cup Measurement cup Water Vinegar 3.5 cup= 180mL x"3.5, ` �630mL � : ... 14 cup 2520ml- Line 14 378mL 21 cup 3780mL Line�21 - 7 597mLg _pH check procedure: Follow the instruction guide of pH meter that is provided by manufacturing company Emergency Case of pH Checking If pH meter is not available, add Sushi Rice sample into the 50m1 tube (registered measuring tube)which contains 30mL of Deionized Water to be total 40ml-,dip pH strip and read& must be kept on hand 28 1-4-2. Rice acidification and cooling-This step is critical control point - CCP Regulatory Regulatory p",C ontrol Measure Monitoring Procedure Corrective Action Action Compliance What How Frequency Who Point(RAP) k Rice Place cooked ricein „Use shallow pan Acidification Visual check Every Masa 1. If.pH is higher, add acidification and shallow pan cooling-methods and cooling Use vinegar acidification Oyamada more sushi vinegar and coolingt: Cup retest pH or discard At same time add Add solution using and will be recorded in sushi vinegar, salt, sushi vinega l,%' Check pH the corrective action soy sauce with rice reading with pH log spatula slicing . ' ., meter or pH 2. Audit of corrective motion to the rice This ratio achieve the paper action by manager pH of sushi rice to 4.1 3. Identifying the source As soon as the rice is pH CCP Ve Record pH on of the problem and 70 For lower, the dog sheet taking steps to avoid rice is ready for any recurrence sushi assembly �, - , e d ; 16 I 1-5-1. Sashimi/Sushi Assembly process Regulatory Regulatory ,Control Measure Monitoring Procedure Corrective Action Action Compliance " S. What How Frequency Who Point(RAP) Sashimi/Sushi 1.Time and . 1'. Control,,processing Sashimi/Sushi Visual check At start up Masa 1. If 20minutes are not Assembly temperature of timd.e vith�in�10 Assembly for Oyamada enough to complete ;, process process minutesto,avoid Duration Check room processing the process adjust to 2.Process 1 order at Fish product . temperature one order Adding sushi time temperatures with 2. Audit of corrective rice seaweed 3.Room above 70°F dunng thermometer action by manager and vegetable temperature processing "` 3. Identifying the source lowest as possible 2. Air conditioner to � of the problem and This control room taking steps to avoid sashimi/sushi Use sanitized temperature to any recurrence assembly is cutting board and 70°F or less "k continual knives . -:; process to Train server for serving serving within therefore total 5minutes control time is within 20 minutes or less per order ` ' ° . " 17 1-5-2. Serving to customers (wait staff has to serve within 5 minutes) Regulatory Regulatory 2 Control Measure Monitoring Procedure Corrective Action Action Compliances What How Frequency Point(RAP) Who L4 K This serving is Time and Control serving time is Serving Visual check for Each . Server If Sashimi/Sushi assembly r continual temperature of includedin Sushi each product servin process of process g (wait and serving process time is assernbiy time Final staff) NOT within 20 minutes or Sashimi/Sushi thereforeCza al control products less assembly time is within 20 tt, therefore total minutes or le' p r 1. Audit of corrective control time is customer 1 within 20 5V action by manager minutes or less 2. Identifying the source of per customer n the problem and taking steps to avoid any .r recurrence {mil , 18 2-1. HACCP (Hazard Analysis) Receiving Fish Product-Frozen storage Ingredient Processing Potential Hazard Is the Potential Justification for inclusion or Preventative Measures of Step Introduced or�Control;led Hazard exclusion as a significant hazard the Significant Hazards Significant Receiving frozen fish Bioloeica"Ift. No The presence or growth of pathogens Only fish from approved Product Contamination with is not considered significant, the inspected vendors are and ara`srtes pathogens p product is from approved inspected processed 4 vendors with HACCP plan installed sources of product are frozen for-47 (-20°C) or lower for 7 days to kill parasites and the continuous nature ,�, v of the process Chemicals: No G Controlled by prerequisite program Non identified :'Y Physical: No �Controlled by prerequisite program Non identified Frozen Storage Biological: No Controlled.by prerequisite program Non identified Not reaso ably likely to occur Chemical: No Non identified - Physical: No Non identified 19 2-2. HACCP (Hazard Analysis) Fish Product Thawing-Sushi assembly-Serving Ingredient Processing Potential Hazard, Is the Potential Justification for inclusion or Preventative Measures of Step Introduced`o Controlled Hazard exclusion as a significant hazard the Significant Hazards Significant Thawing Biological ` Yes If not properly controlled, bacterial Thaw.at 38°F or lower Pathogen growth � t;p pathogens can grow doing thawing Chemical No None identified Physical Nod Controlled by prerequisite program Non identified ' Not reasonably like) to occur F� Y Y Sushi assembly Biological Yes Without proper processing time and Control a rapid process Pathogen growth temperature, bacterial pathogens speed and at small batch may increase in numbers at time Chemical No Not,reasonably likely occur None identified Contrrolled by prerequisite program Physical No Not reasonably likely occur Wash hand properly and y Non identified Controledby prerequisite program wear gloves Serving Biological No Not reasonably likely occur Control speed and ensure Pathogen growth Controlled by prerequisite program no processing delays Chemical No None identified Physical No Not reasonably likely occur, Non identified Controlled by prerequisite program 20 2-3. HACCP (Hazard Analysis) Frozen Cooked Eel-Thawing-Slicing-Toasting-Sushi assembly-Serving Ingredient Processing Potential Hazard Is the Potential Justification for inclusion or Preventative Measures of Step Introduced or Gontrtilled Hazard exclusion as a significant hazard the Significant Hazards Significant Thawing Biologi alp At, Yes If not properly controlled, bacterial Thaw at 38°F or lower Pathogen growth pathogens can grow doing thawing Chemical "[" No None identified Physical �No; Controlled by prerequisite program " Not reasonably like) to occur Non identified �`�f y y Slicing Biological Yes Without proper processing time and Control a rapid process Pathogen growth temperature, bacterial pathogens speed and at small batch �> may increase in numbers at time Chemical No Not reasonably likely occur Sanitizer residues Cont hi rolled by prerequisite program Physical No Nat°reasonably likely occur Wash hand properly and Non identified Corit'roiledby prerequisite program wear gloves Toasting Biological Yes Not reasonably likely to occur 325°F 3 min Pathogen growth because heating to 325°F for 3 minutes " Chemical No N . . .. y: None identified Physical No Not reasonably likely ot"gi r v�__ Non identified Controlled by prerequisite program 21 2-4. HACCP (Hazard Analysis) Vegetable Product washing, slicing, steam cooking, cold storage Ingredient Processing Potential Haard Is the Potential Justification for inclusion or Preventative Measures of Step IntroducedtorfControlled Hazard exclusion as a significant hazard the Significant Hazards Significant Washing Biological No Controlled by prerequisite program Non identified Not reasonably likely to occur Chemical - No None identified :_ Physical Np Controlled by prerequisite program Non identified Not reasonably likely to occur Slicing Biological No Not reasonably likely occur Wash hand properly and Pathogen growth Controlled by prerequisite program wear gloves Chemical No "' Not reasonably likely occur Use clean sanitized Sanitizer residues Controlled by prerequisite program utensils Physical No Wash hand properly and Non identified wear gloves Cooking Biological Yes Without pproper processing time and 212°F heat water to insure Pathogen growth temperae; ba tur cterial pathogens safety may increase in numbers Chemical No None identified . ., Physical No Not reasonably likely occur, Non identified Controlled by prerequisite program Cold storage Biological No Not reasonably likely occur "t. Pathogen growth Controlled by prerequisite pro'gr>amW Chemical No R None identified Physical No Non identified 22 MW 2-5. HACCP (Hazard Analysis) Receipt of Dry Food Product-Dry Food Storage Ingredient Processing Potential Hazard ,,, Is the Potential Justification for inclusion or Preventative Measures of Step Introducedor Controlled Hazard exclusion as a significant hazard the Significant Hazards ,a Significant Receipt of Dry Product Biological No Not reasonably likely to occur, Only food from approved Non identified Controlled by RAPS inspected vendors are " processed Chemical :IN�o Not reasonably likely to occur, None identified ' „ Controlled by RAPS Physical No Not reasonably likely to occur, Non identified Controlled by RAPs Dry Product storage Biological No Controlled by prerequisite program Pathogen growth X Not reasonably likely to occur Chemical No Sanitizer residues Physical No Non identified . 23 •.. ... ... .�. .�• ..• ..• r• .iEll• .W r• r• Edr Odpw 2-6. HACCP (Hazard Analysis) Rice-washing and cooking Ingredient Processing Potential Haard,, Is the Potential Justification for inclusion or Preventative Measures of Step Introduced or Gantrolled Hazard exclusion as a significant hazard the Significant Hazards Significant Washing Bioloeical . No Controlled by prerequisite program Non identified a, Chemical No Controlled by prerequisite program None identified Physical Now Controlled by prerequisite program Non identified0 Not reasonably likely to occur Cooking Biological No Bring rice to a boil,that will reduce Pathogen growth ; all vegetative pathogens to safe level Chemical No Non identified Physical No , Non identifiedVw ; g 24 2-7. HACCP (Hazard Analysis) Acidification and Rice cooling-This step is Critical Control Point (CCP) :.,'. Ingredient Processing Potential"Haz`ard Is the Potential Justification for inclusion or Preventative Measures of Step IntroducedKor Controlled Hazard exclusion as a significant hazard the Significant Hazards a :.� Significant Acidification Biologicai Yes The cooked Rice mix with Sushi Dry Rice oz x 15%= sushi Pathogen growth vinegar(Rice vinegar, sugar, and salt) vinegar oz Bacillus cereus (<4 3pH, reduce pH to<4.1 pH is CCP This ratio achieve the pH Clostridium botulinum of sushi rice to<4.1pH (<4.6pH) ` Chemical Nod Controlled by prerequisite program None identified ' Physical No w Controlled by prerequisite program Non identified Cooking Biological No I,f not properly controlled, bacterial This process applies with Patho en rowth g g p hogens can grow doing cooling acidification before-acid ification a Chemical No Coritrolledjby prerequisite program Non identified Physical No Controlledwbyprerequisite program Non identified h 25 2-8. Determination of Critical Control Points Process Step Hazard Q#1 Q#2 Q#3 Q#4 CCP Do control preventative Is the step specifically Could contamination with Will a subsequent step Yes measurees exist?., designed to eliminate identified hazards occur in eliminate identified or. or reduce the likely excess of acceptable levels hazards or reduce the No No-Not a CCP however if occurrence of the or could these increases to likely occurrence to an control"preventative, hazard to an unacceptable levels? acceptable level? .: measures are r.equired' acceptable level? ensure safety then modify No-not a CCP No-CCP step, product, or processNo-to Q#3 Yes-to Q#4 Yes—not a CCP Yes-to Q#2 Yes -CCP Vy Thawing Pathogen Yes Nor a No No growth A' Sushi Pathogen Yes No ` No No assembly growth 41 \ Acidification Pathogen Yes Yes O' Yes growth CCP Cooked Eel Pathogen Yes No No No Slicing growth : Toasting Eel Pathogen Yes No Now No growth Cooling Eel Pathogen Yes No No No growth ; Cooking Pathogen Yes No No No Vegetable growth Cooling Pathogen Yes No No No Vegetable growth 26 3. HACCP Plan Acidification of Sushi rice Critical Significan Control/.Prevertativ Critica Monitoring Corrective Verification Control t Hazard e Measure' " l Action Point , =Limits and What How Frequen Who Records Records cy Acidification Pathogen Exact amount of ; Rice"` Rice Use sushi Each rice Masa Acidification If pH is Manager of Sushi rice growth sushi vinegar add to 6`8idity acidify vinegar acidify Oyamada log (pH higher, reviews cooked rice to <4 1 action cup to action tester add more Acidification achieve<4.1 pH pH °ya.A measure result) sushi log and duringcooling g a1 vinegar corrective process wamount and retest action log o pH or f vinegar discard 4 , and will be � a recorded in the corrective ._,. action log 27 Preparation of SUSHI RICE Reference: FDA Food Code MA State Guideline RF3-2 Receipt: Rice (brand name/SHINMAI, location of origin/California) Sushi Vinegar(brand name/MITSUKAN or TSUBASA) I Salt, Soy sauce Procedure: 1) Measure 4 plastic cup of rice (total 180mL x 3.5 x 4=2520mL), and wash atl'east 8 times with running tap water 2) Set washed rice into the Rice Cooker and adjust water level using inside Rice Cooker(see below table) 3) Start Rice Cooker,total cooking time within 55min (2120 F)Wincluctin g steam step after cooked 4) Transfer cooked rice into the shallow bowls 5) Add sushi vinegar 15%step 1)=approx 370ml-in measuirement cup which was used measuring rice e V ,�-� 6) Add 1/2Tsp of salt, 1Tsp of soy sauce ' 7) Mix all ingredient with cooking spatula 8) Cool down 7) until ambient temperature (70°I=) 9) Check pH, initial target pH is 4.1, if thi nitiahpH'is greater than 4.6, add extra sushi vinegar and check pH again (final pH should be lower than4,6 10) Transfer sushi rice into a rice keeper and use ff 333 ' Japanese measure cup.,,,,,� Measurement cup Water Vinegar 3 S cu 180mL x3 5s f6 p �' 30m1x 14 cup R� r 2520mL Line 14 378mL 21'cu �� p n .,. } 37mL 80 .� .., _. 0: ine21 g. 567mL pH check procedure: Follow the instruction guide of pH meter that is provided by manufacturing company Emergency Case of pH Checking If pH meter is not available, add Sushi Rice sample into the 50ml-tube (registered measuring tube)which contains 30ml-of Deionized Water to be total 40ml-,dip pH strip and read & must be kept on hand 28 ' ENVIROTECH LABORATORIES,INC. MA CERT. NO.:M-MA 063 I ' 8 Jan Sebastian Drive Unit 12 Sandwich,MA 02563 (508)888-6460 1-800-339-6460 FAX(508)888-6446 Client Name Black Cat Harbor Shack Location 159 Ocean St Address 165 Ocean St, Hyannis,MA 02601 ' Hyannis, MA 02601 Sample Date 04/17/13 Collected By Masa Sample Time NA Sample Type Rice Date Received 04/17/13 Lab Order Number ow-130754 Well Specs NA Location Source Date Collected Time Collected Comments ' A 04/17/13 NA Analysis Requested Units Recommended Limits Analysis Result Method Date Analyzed Analyzed By pH pH units 6.5-8.5 3.56 SM4500-H-B 4/17/2013 LL ' Comments: _ _ Date onald .S r Laborato D ector 1 BRL=Below Reportable Limits *See Attached Page 1 of 1 ❑Certfication is not available for this analyte for non potable water samples.. 1 5. Makisu (bamboo mats) ' The bamboo mats are hard to clean and sanitize. Therefore the mats should be wrapped in plastic and rewrapped in new plastic wrap at least every four hours or after use on raw fish. (Refer: MA Guidelines No. RF 3-2) Get Readv: Use Nitril Glove The Latex allergy has been considered and also vinyl glove has been reported some chemical residue was ' extracted using vinegar. Because of these reason, Nitril Glove should be used. Preparation of Makisu 1. Three piece of Makisu have to be wrapped with plastic wrap(3 fold) 2. Use one Makisu with one kind of Sushi roll (do not share other type of Sshi,rall) ' 3. Wash with running water and remove moisture every usage 4. Plastic wrap has to be changed at least every four hours or after use"on„raw fish v �._ Clean up 1. Remove and discard plastic wrap " y: 2. Wash with running water t , 3. Soak in vinegar at least 3 minutes as sanitizing step The major chemical component of vinegar is acetic acid which pH is approx 2. The vinegar has been ' used as natural sanitizer since chemical residue easily remains inside bamboo. 4. Wash with running water 5. Air Dry(over night) i I 30 t FOODBORN I LLNESS (FORM 1) ' Action Report (To be used by Sushi Chef) t1. Express sincere concern about the problem. Even.it may not be fault of your operation.Ask the customer if food was taken from the establishment. If the customer has any leftover suspect food, tell them to refrigerate it(not to freeze it)and save it for possible analysis. 2. Inform the person that the item(s) consumed will be checked.The problem will be brought to the attention of owner,who will investigate and call back within 24 hours. 3. Call the owner immediately. 4. Find any save suspect food, if possible. Refrigerate the sample9s) in a clean,container,covered, ' labeled, and separated from all other foods. If it cannot be analyzedn 24 hours,freeze the sample. 5. If any suspect food product remains in the unit operation it should notbe use or discarded until clearance is gained from owner and regulatory authorities. car ' Person taking Preliminary information $ 33 �3 x� Date and Time of complain Q 4 r 4 Av P 1 31 ' FOOD BORN ILLNESS INFORMATION FORM FORM 2 ' (To be used by investigator) Information received from Address Phone ' Name of Person with illness Address Phone b Suspect Food(s) ' Date of preparation/serving How long after food.was brought back as left overt Complain Details and Follow ups z 3 � q�••4.... 4 y I Y>b h k s 32 Corrective Action Log ' Date: Location: Process/Activity: Individual: ' Comments/Observations: Deviations from Standard: ., Corrective Actions/Preventative Taken: „ N tVerified by: ''' Date: 1 Corrective Action Log ' Date: ' Location: Process/Activity: , ' Individual: '" Comments/Observations:. ' Devi ationarorn S;tndard: t Corrective Actions/Preventative Taken: 1 ' Verified by: Date: 33 1 Non-Compliance Report ' Date: Product/Item Held: Retained/Reject by: ' Reason: (identification/elimination procedures of deviation) Corrective Action/Disposition: (procedures used to prevent distribution of adulterated product) Procedures used to bring the CCP under Control: _ 1 Preventative Taken: (measure to prevent reoccurrences) 4 ''` Released by: 4� Date: Non-Compliance Report ' Date: Product/Item Held: Retained/Reject by: ' Reason: (identification/elimination procedures of deviation) Corrective,q,,ron/Disposition: (procedures used to prevent distribution of adulterated product) y�. Procedures used to bring the CCP under Control: ' Preventative Taken: (measure to prevent reoccurrences) ' Released by: Date: 34 ' Refrigerator& Freezer Log ' Date/Time Refrigerator Refrigerator Freezer Freezer Freezer Initial Manager verify ' 1 2 3 ' 4 5 6 A 7 8 � 9 ' 10 T 12 13 14 t15 6 16 17 18 10 19 20 j 21 22 23 24 � b " 25 26 ' 27 28 29 30 ' 31 I ' 35 t Rice Acidification Log <4.1 pH ' Date/Time pH pH (for extra Initial Manager adding vinegar) verify ' 1 2 ' 3 4 5 3 yn. 6 7 8 9 10 12 13 ' 14 ' 15 ,,9 16 17 18 19 20 ` evr ' 26 27 28 ' 29 30 ' 31 36 1 New Employee Training Record ' I hereby acknowledge that I have been taught the following information on low to perform my food safety assurance responsibilities. I understand the(policies, procedures,and standards for performing my ' responsibilities. 1. Company policies, procedures, and standards ' 2. Food borne illnesses 3. What it takes to make people ill: immunes complete and immune compromised people 4. Microorganisms: chemicals: hazardous foreign objects ." 5. Microbiological hazard control principles;vegetative cells vs.spores;growth tef&atures and rate; pasteurization; holding;cooling; leftovers t6.. Personal hygiene: U/ness; dress;gloves 7. Fingertip and hand washing;washing after handling , 8. Cleaning and sanitizing;food contact surface;equipment;floor,walls; ceilings 9. Checking and storing incoming raw food; hazardous foreign objects 10. Labeling and dating food;food turnover 11. Not combining old and new food ,;; 12. Proper storage; dry food; refrigerated food;frozen food 13. Pre-preparation; measuring temperature;thawing food;washing food; cutting food,avoiding cross- contamination contamination 14. Preparation; cooking for acidification', 15. Holding; cold food 16. Slicing;touching with hand, customer contamination 17. Catering;transporting food„s,phong 18. Leftovers; cooling,storage,d.isdarding ' 19. Chemicals; use and storage-measuring 20. Food additives,, oxins;4hld allergic reactions I believe that:."t can",do each task to the desired standard. I will manage myself to attain zero errors in performance, l will keep my manager fully informed of any suggestions I have to make food safety more certain I wel ask for.help if I have any doubt about the prevention assured way to perform a task. Signature of Employee Date Signature of Trainer Date I 37 Kitchen Distribution t Gv� ON C) J � 'tom r 1=5&t a 4 1 1 INCOMING SUPPLIES 1 /20131 Date Food Examined By Whom Condition/Temp Action Taken 1 1 1 1 3 Ary k b,y. y lic�kc .f! y i Black Cat Harbor Shack 1 . 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Control Mof Parasites y 1 - %F g April 10;"201 .,i i 4 � { .. P ,� 5 i - �' "_�' B;la� k Cat Harbor Shack :, °159 Ocean S*reet "� 0, b *_ � � 1 In, xw4_.' _ a , Hyannis,.MA 02601 I , , 6= The FDA`sta_es that aarasites consumedain uncooked or undercooked seafood can t, r.F ,e, �. ,,. . � ss. 4 _. � - i present a human health hazar t is recommended o control this hazard,ki .freezing ,,,, — �,�i� ,i" ,s, I I , -�t,., .�s�'., , ,,...... i1/1 I's I se— -- I..I I �:Ii�z:�i��i�i�i,�:��z z I.P,: .� .......if,��-:.iI,---n.--i----I-----..mI-II---IA--i�.t-a,�I5I1-�I—,�-IIVj -,--I- fish at .4 degrees l ahrenheit o.r below for,7:xdays fat"-31 degrees Fahrenheit or Ibelow for 15 hours to killthe parasites ,We ceYtify that the frozen fish We arovide2 wave been frozen according to.,these reau�rements '' x a .I �, r - £ The FDA recognizes;that not every type`of raw fish{poses a parasitehazard IA table of 1$ V d, _ 1 �_ 4 species and-associated hazards is pu,blrshedin the'FDA's Fish and Fisheries�raclucts ;Hazards:& Control'Ouide. The species, which_ ,are cornmortly used.in sushi and which = 3R _- - r. r _ _ do not posed parasite ha and are the bluefin,'yello'Wfin; and bi e e tunas, yellowtail �g g Y ,1 gas , , 1 tilefish, varidus other fish species, and_rnosttypes a farm raised fish (that are#ed - _ ."formulated feed}. N`Je carry a variety offarm-raised fish, which includes salmon, hybrid bass, halibut, turbot, bronzini,.dorade;'and Rake: �We-certify that�the aqua Y cultured'fish W.67 --vide you are raised ir#�open ocean water net pens.or land'based g - . "operations. If raised in land based freshwater"bod,ies;controls exist to exclude } a . _ parasites, particularly those that may enter through t'he skin such astrerriatodes. 1 I "_ , We also certify that the fish feed used Is either firo�en tir hcat-treated and does note contam'live parasites g g'' y w -- p fi Sincerely, David Stade`Ihofer j O r y . s - -> �' SE1 ' Quality Assurance _ , ' :_ _ 22 Foodmart Road, Bost-1, I MA 02118, _ - Phone (617) 269-9988;Fax 617-269-8342 4 x Email dau d s-truewc�ridfoods.com �- IxO- so t ' i i. — E i - s- _ _ _ _, _ ,> �' i . `3 _ 3 r` 1 DocuGard 04541-6 Security Features DocuGard 04541-6 Security Features ' Prints"VOID"on frort when duplicated Prints"VOID"on front when duplicated Blue background highlights Blue background highlights erasure alterations erasure alterations Watermark on back can be seen when Watermark on back can be seen when sheet is held on an angle sheet is held on an angle Coin-reactive ink on watermark changes Coin-reactive ink on watermark changes color when scratched with a coin color when scratched with a coin Microtext border contains the Microtext border contains the ' DocuGard name and is difficult to copy DocuGard name and is difficult to copy Security Features Box lists Security Features Box lists tamper-resistant attributes tamper-resistant attributes DocuGard 04541-6 Security Features DocuGard 04541-6 Security Features Prints"VOID"on front when duplicated Prints"VOID"on front when duplicated i Blue background highlights Blue background highlights erasure alterations erasure alterations Watermark on back can be seen when Watermark on back can be seen when i sheet is held on an angle sheet is held on an angle Coin-reactive ink on watermark changes Coin-reactive ink on watermark changes j color when scratched with a coin color when scratched with a coin I Microtext border contains the Microtext border contains the F DocuGard name and is difficult to copy DocuGard name and is difficult to copy I' •Security Features Box I sts •Security Features Box lists tamper-resistant attributes tamper-resistant attributes y•i'."' t "S }^� y. f r`trk� is.'y A,�' .$�' 'I' .ifP'14 `fit' �'� ^nt�.l.•. ?�Yq a.Y 3 'f♦.Fy+�+ � �,„' e�'"f� �� h 8'�al�� 5�1+'I{.�:��(''A,"*`. d�`S, ai "xn`��,� `r� y�,,,y, J,'6.� `i�, � �P�Y r`5' '�P�,q �,� �•�.�, 1 I t ,y�F'y.'�t,, ' WK. �ii 't kr� tu' • • h� y,�8c add' I pqu �s�n zih i3 wC a t C s 4 Y . ational I�esta�rant�Association ���.' r ��� ck dt,n y t ° It y� 1�y t iceRNE ' ,�$w 1 n.i + cfns*t �Y sar 'p r � 1 • • 1 1 ® 1 e V�''RtR3Thtl �,.—,?�1 ` P % e i I, M VIM { ACCREDITED PROGRAM American National Standards Instituter y and ttte Conference for Food Protection �, x-, OWN, " W. ' l We comply with this document for providing Sushi/Sashimi food at Black Cat Harbor Shack. �ip1« �7 tf. 04/20/2013 This document was written by ,,,,_ >. I Qh -Masahiko Oyamada/Sushi of 1 x 4fd *n ?mq u ' a Dave Colombo/Owner 9 Lives Corporation D/B/A The Black Cat Tavern 159 Ocean St. Hyannis, MA 02601 l off= low TO VIN 01 1 (x m �6Qoo 2 i v s CZ; o a 112 131 t L L Q o E w O - � d O U Mose bib Exis[i g 0 ck[o rem _ _ P 54 4 Sq.Ft.e 1 s sf./Oer -36 occu0en[s son a s,:aca •� +scats a seats — _ x \ �--,• _ — CO Z p ^ CID ,e 5 a scats - P `� S -- — o d JP i p\FI��JT FLOOD hEATING PLAN - _ J O`u rlr o� C -- 6 -sa>OpE Q f H U W J o e }E, DRAWING TYPE: Y SHEET NUMBER: V �oVy nL n oa3oHES- S 1 f0 = e o;69�froJ`frVm , Q Z " �oo,a b€°L noa s - o K W o L as °o2 Sa J 41 __.` .. L O Y Y .. A- 0 O w O v _. a O , Mose bib —-- ---544 94.Ft.o 15,F/person-36 occupants c z E n Existing Geek[o remain_____-- UP - - j p , q a - ----- _ CO , 3 a - _—I trash -�_4 \ /�^_\ m a \ CO ,^�, /��/ - # ul Ra up i lq FI�hT FLOOD heATING FLAN _-" �`o`off i �� LLLdea ti Y - \ g�pc5 \ efrw a ^3L'zz to E o z C J §aO >'I a a . DRAWING TYPE: Z�Z-5-7-c-> St'-_aS J SHEET NUMBER: I ,Y �1 ILL m `E`cmU m•Li 0�30 400 11 3s E.12 c" a,n _W .. S m' °000=ot'�.VS m cgU o Boa 0 a` "no C Ui"l W PLAN o y 3 0 PI%TUC A 9 4 door Beck-bar cooler _ p 2411e sink / It I________________________________, I G I e'stalnlcsa wend sink I p I o aa'cock[an amk -------------- ^"^""""- � 4e'rt<acn-in Beer cooler L I i p 4'cocktell sink � O o �\N �iTO�AGe a as[elme>a Ice sink Q ^ U /G J P H 2'Stainleaa Hana sink A_ } N 49'Steinle»3-bay sink/Ereln board C w\ � VI 4. I � fil I O 0 / trash 46 SEATS• BAR and PATIO t Fl 4 4 Seats 4 5.et. hostess O v p �� hEATING and egUlPl fENT PLAN 14 a Seats hGe[le•: I/4" I'-O" ,[O, ( U t✓L ~ O a Seat. J eRUIPMeNT RAN trash >IF PIXTur-e A 2'.X cp5lnk Z Em p Utility 5Ink.w/drain board G rewch-In NJ r w G 54'%30'Reach-In Freezer I Q 11 yu N ^ lVl o N O p p 12'%30'5talnlass Prep.Table 6 a (� •^a W w N 3 m CO 5Q� m U 3 O e StelnleSS Hand sink hT�R-eR-OOIy O N ' M Q T- j< p Ice Cream makier ® r^ G Ice Cream Freezer I (A}--µme P n- v J`-' IItLJiplLOINS e u- Q J ®a U o- I{ Washable work/storage she Wes Up J a'Gas Grill ® t I ® Q lL 2 Burner Gas Cooktop I C R L t G I L 9-1 2'FryOlaters Ic ® o t 1 f-I 43'Referigerated work counter N aB'5andwlch/Salad unit(refer) I mum°•-Om No..bib - 43'Freezer work counter aounFer window. I 0 I m`m'ot d P Stainless Work Table d7 i Stainless Prep Table n v m � mmam I - 0E 52'Reach-In eferigerator t 51 seats•Deck and Patios „-Y om n s 1 R nm mW ; h 5'5talniesa 3 bay pot sink L to S trash trash _ $ 4 Beets tm 4 Seel. 4 BEate 4—at. TYPE: i GJeaf ina�and CgUipmen4'plan JP 4 Beats a..at. 9 Beat9 • SHEET NUMBER: } up A 2 00 S -� "'o- , s � g 00 ° 3. 45Eet4 45EaLs R oev„ o ' K m �s�U _s JE9 n < 7 p G Q L C mTTi��N 9a 45aet. T v O CRUIPMeNr PLAN < ` 4 east. 0 FIKrU�G _•w7 I A 4'-4 door Back-bar Cooler ________________________________i 0 24'Ice sink I G 1 5°SCalnless Hand sink r r \�---------- --'-----'-- p 30'Cocktai19Ink O O 1 - ' I 4BReach-In Beer Cooler C � 24'Cocktall 9lnk ^ 4 J P a'Stainless Ice Sink A- N 12'Stainles9 Hand Sink ` 4 Seat. lnless O a0"SCa 3-bay sink/drain board Q ~4 4 54 SEATS• BAR and PATIO A- 4 seats i V• Q Q 4 seats z � � ��„hEATING and EgUIpF(ENT PLAN � � � a seats QI r-1 OV 6 Bests , i J 5.RUPMCNT PLAN ry A 7x2'Mop Sink ry Z m p� Utility sinks w/drain board G repLh'^ J .Oi ~ m0 G 54'x 30'Reach-In Freezer I Q N Q Z v v N I p 1- 00\ � Z Q ,n K m p T 2'x 30'Stainless Prep.Table �� a C) • Q U 3 O Stainless Hand sink O 8— # � Q p Ice Cream Makler I O W U m m 4 Ice Cream Freezer I /al—ll� lal P W 0LL U ®a J o H Washable work/storage She— (�. p M T IL 0 m J 4'Gas Grill W 2 Burner Gas Gooktop L L I A I L 3-1 2"Fryolater9 O I ® a�v M ae'Referigerated work counter 0 N 45'5andwlch/Salad unit(refer.) I N N _ - a m G41 .�JO�`- 0 N�piFNV O 45'Freezer work counter coU nker TU a'O n P Stainless W Ork Table 9 0 0 p t 3 o u o � R Stainless Prep.Table m m p O Q E lIl W 52'Reach-In Referlgerator I o N n a •< I a Seats o v 5'Stein—3 bay pot sink I 42 Seate Peck and Patios J L O n W5 W y � K S trash crash 4 Seat. a Se.t. a Seats a seaee rDFRANG TYPE: P6A i n,9 and EgUipmen}plan I UP 4 Seats 4 Seats a 5eatS ` SHEET NUMBER: A200 t i • • ovt p �Ec3W 1 'v'EO U m QEappeVEp°a fS it >m p oo =Uv zJOL O Q Z d cw WOO Jpw r� w � ________________________________________________________________i CL 0) li r I i EFIPLOYEE LOUNGE I � N I hTO�AGE I C �•y I I Q I-I-•I �' I I � I I c � � •c roof line I I I I O I I W — roof Ilse � - � O hTO�AGE I II I OFFIGE I I I I I I I I Q I I ml W Q a'l� ZW .�.•J a N 3.0 CO W Q m= � U 3 O Q I w E i i roof line W Q J ®v Q V O^ O d I `w oao3 A 1 \hEGON17 FLOOD PLAN I m�21. a a w d Q�13 N ®w sw= .Q E 111 m w o� O— V �� I JrOwO� W + DRAWING TYPE: heGond Floor plan JSHEET NUMBER: AP 00 w o doom w.o 0 O c• — --a YIjE� �� Z M R �cm➢@ ¢3 Q V am��mav9 U x L 4 W r----------------------------------------------------------------I I I I EMPLOYEE LOUNGE I � [�' S I hTOR-AGE I � •� I I I I Y I I roof line I 1 I I � I I I I roof rm` i i � Z I I O o hTo�AGe i tu Q I OFFIGe I Q � I IL J I 1 I l I I I I I I I I m NI Ul < m� W ~ Y m m CO ce) roof Im. co ^�` J '.J 3 0 W � m < Z m o f Z K m o- � lu I wW m� IL U o^ kmx O a ^ \ PLOOF—PLAN — _iT c \ aov=- m3 \ U V u m 6 Y ySt� c no`o o2�3o E �msQm Q o c N Jm4�m + J am u W a aS DRAWING TYPE: heaond Ploor Plan SHEET NUME3ER: J A V OO -t @ `asI Q x EquIpMENT L PLAN O � � # FIXTURE .4- W Q A 2'x2'Mop Sink re 41 -�'Vtl Utility sinks w/drain board ex..+inq desk+<re:,,.in p� L A Al G 54"x 30"Reach-in Freezer - hToR-eR-oart N 1tt v Q •`l p -12"x 30"Stainless Prep.Table Q 4 E Stainless Hand sink F Ice cream Makier .V = T ___ IU a ' UP QI GI Ice Cream Freezer E 4 ® Q FI Washable work/storage shelves I ® Ul Q J 4'Gas Grill I O I 4 H H J C J 2 Burner Gas Cooktop Mow bib 4j noun}er windows I _ I L 3-1 2"Fryolaters - - - - 544 5q.Ft.a 15 sf./person.56 occupant - M 48"Referigerated work counter F.t5ting deck to remain uP Z E. o n N < e P N 45"Sandwich/Salad unit(refer.) a seats a seaca M4 seats m I p Z o N w q Q - [rash [rash , Q CO 48 U 3 0 "Freezer work counter _ n a Cn � K m N o P Stainless Work Table # -� a a seats a seats a seeca a 5eecs 4 Stainless Prep.Table _ _ - - - ` Z f v P .uP_ a seats ® � S � m� a seats _ _ _ � W V Y O 'v 52 Reach-in Referigerator _ _ _- _ _ _ _ ~ 0 g o - - O a y 5'Stainless 3 bay pot sink .. up A1 leATWG and EG/UIPMENT PLANso- qm3 - - 01 P V�=u Y m0 c' mm`o nfr5 a 900°�3o E oa uo _ •w N m®o=oE N� -_ t E n O y w a +Y S DRAWING TYPE: hest}inq and Equipmen}Plan SHEET NUMBER: ' I I NOTE: _ -- �_ tr et I ,- THE LOCATION OF EXISTING UNDERGROUND UTILITIES SHOWN ON THIS PLAN IS 5 5t Sti' APPROXIMATE. PRIOR TO ANY EXCAVATION ON THIS SITE, THE EXCAVATING Stet Noy h �0'� L p ;. •. (� �j CONTRACTOR SHALL MAKE THE REQUIRED 72 HOUR NOTIFICATION TO DIG SAFE !!J �• •• . ' A V D �'� (1-888-344-7233) AND ANY OTHER UTILITIES WHICH MAY HAVE CABLE, PIPE OR LOC Co T T• \ \ �V" EQUIPMENT IN THE CONSTRUCTION AREA FOR VERIFICATION OF LOCATIONS. th St. YANNIS 3(28' Rlv RT O �/ THE CONTRACTOR IS RESPONSIBLE FOR VERIFICATION OF ALL UTILITIES AND INVERTS. AT�� 3 �4 50� INNER .a �a HARBOR �y OFI�• a1 y m �44, PARKING: EXISTING ' ( � �'s�.943... ' � "Ohl T" �' ARBORVITAE` \ I L ACt a REQUIRED: o HEDGE /� " . bH✓ . ; r.- 7 �0 1 PER 3 SEATS X 96 SEATS = 32 .. r /� 9s00. u 1 PER 2 EMPLOYEES* X12 = 6 a / \ _ 5 PER TAKE OUT AREA = 5 Oak Q (j '' g :. .. ' �4• N4,)7: r HE TOTAL REQUIRED SPACES =43* \ _ G old '.STOAj psn St Lewis • CL :3g f. _ : • r 1 . 11r PROVIDED: eay •PROR6SED. STEPS 1 �r�a� 3 SPACES PER SP-2003-020 " , :•• \ •• • _ �- � I;� � �, *NONE: OFF SITE PARKING EXISTING WOOD �, cOr�C ! x 1h o AVAILABLE - - d DUMPSTER ffNC� kYq�� �''' LOCUS MAP TO REMAIN ��� � 1` ` �r,��;� l _ � � i r? l SCALE 1"=2000'f PROPOSED l . i yPRO DRY WELL \ ' � d �' - Z 'po ASSESSORS MAP 326 PARCEL 39 =��? COMP. LOCATION ,a c PLANTING SCHEDULE '.�� THRESHOLD / * 6,2• SS��C� SYMBOL PLANT NAME SIZE QUANT, LOCUS IS WITHIN FEMA FLOOD ZONE A9 EL.-8.6 i 'HAPPY RETURNS' DAYULY T _ W- HEMEROICALLIS NAPPY RETURNS '1 9 (EL. 10} AS SHOWN ON COMMUNITY PANEL ziL \ #250001 006D DATED 7/2/1992 KNOCKOUTPINK ROSA P KNOCKOUT' I�2 4 MOVE 6' SOLIDS� as PURPLE MEADOW SAGE ZONING SUMMARY WOOD FENCE -= �Q 1 EFT 1 SALVIA MARCUS' I>t`1 15 EMERALD GREEN ARBORVITAE * * * ZONING DISTRICT: HD HARBOR DISTRICT PROPOSED R OPO "^ �G �F�oCRr 2 / d THUJAs OCCIDENTALIS SMARAGD' TREE ARE 9qR �tp / l CHOLUPO EUONYMUS ON TREWS r �Oiy gRfq MOVE o z��z.' EUONYMUS CHaLIPO' ESP. E� 5 MIN. LOT SIZE 20,000 S.F. S MIN. LOT FRONTAGE 20' O k4 ' COMP. �`,'�����-,.�� COMPACT HYDRANGEA T r " r .- / ' ;r/ �`" "( t HYDRANGEA 'vF'N/c�' #3 1 MIN. FRONT SETBACK 20' ENGUSH MIN. SIDE SETBACK 10' a ~ ll LA MDULAVHIDCOli< #1 6 MIN. REAR SETBACK 10' (o / / EMERALD 'N' GOLD WINTER CREEPER MAX. BUILDING HEIGHT 35' ^pry EUONYMUS EMERALD N' GOLD 1 s MAX. LOT COVERAGE 70% HAMUIN FOUNTAIN GRASS 1 11Q ^EdVi!SE'v','.r A. ;=;;Ar=: ' 9 � Tc IS LOCATED 4111THIN THE ^,QU)FER CAUFIORNIA PRIVET * * * PROTECTION DISTRICT LIGUSTRUM OPUL IFGYUUM 0 MAIDEN GRASS , OWNER OF RECORD s o J�J MISCASNTHUS SPP. HASCO ASSOCIATES LIMITED PARTNERSHIP TRUST =t1 O z d, �. SegS H YA N ISOLIVE MA LO 601 N r z Ate'INGREFERENCES a d �, 9p HERITAGE CLUMP BIRCH 10-12' 2 DEED BOOK 13005 PAGE 44 ° a d a. �F- 1 ? C� q �Qlso / Zcv B£TULA NIGRA HERITAGE PLAN BOOK 19 PAGE 17 ,y-9s d EXISTING OR TRANSPLANTED ON SITE _ c Cq / 26 pC BENCHMARK: CATCH BASIN GRATE AT ELEVATION 5.31 SITE PLAN s� OF LAND e. \� food offCk\ IN MAX. LOT COVERAGE ' nd Cl " LOT AREA 7,168 rit Spi ' ;ts GREEN SPACE = 1,447 e (� 3/4" WASHED STONE 1,382 SF 60% PERVIOUS ' < �2. 6 � HYANNIS, MA 1,382 X 0.60 = 830 SF #159 OCEAN STREET IMPERVIOUS LOT COVERAGE 4,891/7168 = 68.2% / PREPARED FOR DAVID COLOMBO 01pjCHUs*0'11,,, DATE: DECEMBER 8, 2010 T off 508-362-4541 R. G�Gs�'. OF,y�� �,�;H OF M1,GS4q REVISED: JANUARY 7 2011 fax 508-362-9880 D:4NlEL tiG' ° DAtJiEL A Csir 1j,, o�A�,� REVISED: FEBRUARY 16, 2011 I downcape.com Al CJALA C'VIL REVISED: OCTOBER 27, 201 1 • NO .10980 } down cope en ineerhi hac. °FFs 'P �° ST �oa�� Scale: 1"= 10' civil engineers �rrli i ln< to-2�-\ `w� Ny land surveyors DATE ANDREW R. GARULAY, LA DATE DANIEL A. OJALA, P.L.S. 5 '0 15 20 2: FFET 939 Main Street ( Rte 6A) YARMOUTHPORT MA 02675 DCE#',0-258 -258 COLOMBO.DWG r I I i J I i I I I � � I I � I C � 4 \ I P \ 1 �6 / \32 \ I MAP \ 1 I \ � z I I / \ 1 \ r 1 \ I I I r / \ \I I I I I \\ r \ r I I \ I / I c� \ /. IIII,I��IiLI ',�IIIiICII��II, .:. <IIIi"IiI , i � - -- 1 1 ------D I-- - - D : I - . _I _.rIIL - DN - JUo.. 5 oNo0 0� O z- I C OOo HOSTENSME TERTAI 1 5— 1 1 II 1L� . N,T7-E R�dLT I IiAgVI EI_N MI1_ •I EII I rN T J� I IIIIIi II1I I 1IIIII I _J O T� R ASH3 .0• I �- II I \'X^ -NQCC .IIiII ►II . I I/ - - _ r r IIILI iII I Ia —. -`-; a _c ,i s LrrI�. 1 �.\ T .r L r ._ I:II - � o. _ ;\,> II 1.-1irri\pi►II l I ' _ � x ; � rI_ _♦I \— —.— , I I� _I1I _ _ II IrI _♦: _1 6_ _\ � 11I1111I IIIII , i \♦I , ,r S\_ i -. � (•4� � \`o .. I I IYv IO� I _l� IR -I \Ig Ig .\. I , .IR .I I. I Y_I Y. I gI:IY IR g I IR • � 4 \ IY I I I s R is g R Y R1 I IY IR I R I IR I I 0�0OV_UJJyo v mJ iHpJ_Q-rJUiTi1QTTVV-- - U - � w/ I 1-L.0 / rr1V� — w ^mwQQ OQ_ ' NC2a. VO LLV—_mwZO wao. LO LO 00 a=aJo OCr)AREA COUNT v "h1 � BAR 14 SEATS D - ---- ------- -REAR PATIO 32 EATS D REAR PATIO STANDEES 24STANDEES o � mwO zW z =N�_�COVERED PORCH 22 SEATS oz o�o � oWWo U LLx oI I �zo mW�¢UN zO STORAGE p M O O�ROOFBECK 38 SEATS o z0 UJ} wWm O Q�z�2wwz _LLLLz m /D zomwHOn w�wawawSHIFT EMPLOYEES 16 EMPLOYEES aw=mp p ¢p�OU m l-�znx zn m Z OS ¢po 0i. j TOTAL F106SEATS 24 STANDEES & O UW❑Ua wZ oWOf 0 Fc 0 Lmrn LWw O Om xtoxO ---- / J _COUNT F 146 W W UF16EMPLOYEESTOTAL x o OwU W U _UOhOHU L——— — ——— — — WOOD BOARDWALK 46 SEAT BAR&PATIO D GREASE OTRO 1000 GALU) El V U Li Lc i Ld N 4 EXIST. EXIST., STORAGE. STORAGE EXIST. EXIST. DISH w CO STORAGE WASHING0 D -I_D r� ROOF D _ O R BELOW UP EXIST. FOOD 9'_3EXIST: Dr— EXIST. H P. SERVICE STORAGE n BATHROOM Dm EXIST EXIST. D EXIST. LcnST RAGE F00DSTORA E 0 SERVICE L MN ------- EXIST GD Lu Am 26 MPLOYE � U) OVERHANGATDECK AT LEVEL LINE OF ROOF I I COUNTER --- -- EA OF z FUGE ___ _ v� FJISST.TAKEO T N OWTAKO WINDOW WI ♦n EXISTING EXISTING STAIR DO EXIS4ST R A I I \ f r/ T TOTO COVERED O GRA�ETO REMII76E REBUILT ft Cl D , BE R 22 SEATS) uJ N W ERC MMWVERTICAL 41 ------ ------- PLATFORM 30L PLATFOR LIFT I I LIFTCF 0------ ------- PROPOSED ROOF DECK I LU. — DN 38 EATS T0 4-1 IDN 7 COD C[]�] C[:TD COD DN EATING COUNTER i P Q Q 1-1- W NEW MOD FRAMED PLANTS UP IPLANTSi NEWWOOD Z STAIRw/METAL FRAMED STAIR MM GUARD&HAN 8 HANDRAILS I OC N WQSAW Y AWN COV C. < S 1926I/5 w Q J 32 a M \ SCALE Et —NEW ROOF DECK SEATINGPLAN- GROUND L 3/16 1 -011 C. CURB DATE 2/23 2 16 DWG.'N . .\ \ , L i ': IU r. 0110 L� O LON), LOT 40 N/F KATINA K. ATSALIS � A I SCREENED LOT 36 , OUMPSTER -0 PARKING LOT K 0 EXISTING GARAGE 7 TO BE RELOCATED ➢ C 59.95' FN� BOND CSTQgKOURT' . 1 TO REAAAINN O ? �~ L LOT 41 . LAWN a3 O R=5' i� PARKING LOT .: NEW LOCATION EMPLOYEE y PARKING LOT rn ?.8 OF GARAGE �✓ � --..L'.,/.+BKtNG ., Tom' 'ps � E AoY>~E N F_- „ .,_ PROPOSED CLAMSHELL io.7 PARKING AREA C7 LOT 43 LOT 42 'CAPE HOLIDAY MOTEL" LOT 44 /v LOT 40 Cj m X LAWN a LOT'37 T 38 LOT z PARKING LOT 1 v, EXIST. Bi CON DRIVE �' D EMPLOYEE � d PARKING LOT 'r N/F KATINA K. ATSALIS z m ! P KING TO BE R MOVED -rI1 f �� �/~ LOT 42 rn z LOT 9 Q Q �I PROPOSED LOT 38 `'' 7,169 SF� : Q ADA RAMP "BLACK car ., - -1 S ' P OPOSED STRIPING RESTAURANT t N �Awt� 7 .2 cD EX STING EDGE OF PAVEMENT 1 1/2 STORY � EXISTING CONC. SLA TO BE REMOVED _ OCEAN STREET 7 WOOD STRUCTURE F'FE-10.0 D'I PROPOSED PARKING SPACES (TYP) PROPOS D PUBLIC PARKING \ , TAKE OUT ORE �I ` N / PUBUC LOT 67 LOT 65 P,d1vs' 34.3' >� w LOT 68 PARKING "HARBOUR HOUSE•. LOT 66 EXISTING CONTOUR (TYP)- f DA A P s "BISMORE PARK" RESTAURANT LLAWN PROPOSED / BOAT DOCKS I_ ADA RAMP O GAS GATE >•Nta fA �� Fti IP h ____ ASPS r SlC�EWALK 80.00 --VVU UP LEWIS BAY OWG UP r�ATCH EDGE of cuRelr�G 0 PROPOSED AS1N - CATCH PROPOSED SIGN BRICK PATIO W/ TABLES ' PER ZONING REQUIREMENTS BASIN LOCUS MAP EXISTING WATER AND SEWER 7" = 80' OCEAN STREET,, ._ CONNECTIONS .TO REMAIN C4D' WIDE PUBLIC) ZONING COMPLIANCE TABLE BL—B [DISTRICT LOT AREA FRONTAGE SIDE YARD FRONT YARD REAR YARD LOT COV. LOT 68 REQUIRED 7,500 SF. 75' 7.5' 20' 7.5` "- "E3ISMORE PARK" PROVIDED 7,169 SF* 175' L - 7.8 22.8' 10' 16.6 X NOTES R 16.2 1. Assesors Mop 326 Lot 39 * PRE-EXISTING NON-=CONFORMING LOT AND STRUCTURE - 2. Owner/Appiicont: Hosco Associates 14 Grove Street Franklin, MA 02038 3. Zoning District: BL-B 159 OCEAN STREET 4. Flood Zone: A9 (elev 10) SITE PLAN 5. Property Location: 159 Ocean Street. 6. There are no wetlands on or within 100' of the site. 7. The site lies within the Waterfront Historic District. , 8. The ground floor area of the structure is 976 sf +-. BARNSTABLE , MASS * . " 9. The existing water, sewer and gas connections will be used. , 10. The proposed use of the site is'Ia take--out only ice cream - PREPARED FOR and hot dog business. No inside seating is proposed. € HASCO ' ASSOCIATES 11. Benchmark: Bolt on hydrant on west side of Ocean St. in front of house # 401. Elev-9.8 (NGVD) rc. 14 ' GROVE STREET 12. The basement of the existing structure and the proposed ADA FRANKLIN, MA 02038 romps are to be floodproofed per the Massachusetts Building Code. :508—"344--8225 13, Underground utility locations are approximate and must be field verified .by the contractor prior,to construction. - PREPARED BY -'The site 'contractor `is to be fully responsible for obtaining • a Dig-Safe number and for construction job site safety. P. P -f`1 J� I:1 1TES ,, LLC : 14. Existing conditions .Plan prepored.,by;Azimuth Survey Services. : Property lines are from deeds dn4 existing -monumentation. 0 3 r 516 NORTH BEDFORD ':STREET = .` 15. Site ii htin is to be in accordance with the , .g " EAST B�lDGEWATER,°•'MA ; 2 33 requirements of the Zonin Bylaw -to the satisfaction of20 " the 8uiiding Commissioner MAY " . - r. 16. Parking Colculotion ` . Required: 5 spaces for take-out area = 5 spaces - GRAPHIC SCAZE q M 'H E, n } 1 '-.s ace�,em l' e 3 spaces t' P , .� p y$, 20 Total 8 .S oces • .�s • , , z _ Ce , .. . _. : .. . , .. Drat 8 S .a s '•��; �y .... . . - ,. :x .. l xlstln onditiw�ts. . d rades w►t otch the e c 17 Pr -aced contauns♦>an rn y =tin' x.'. F w: t.• -,z , 1a .. ,:. \,. .. .' .,. / ,. .. .. - .. ,. }. : .. t •Y' eY'r':.. •Y ;yj lT .-, .. e. , r '..n i .. -) . - .. . '. • .. ..a, c ♦ .. '. , .. yy,, :J. -J"y'N1 -.F".it F x n; z e.F.x > a i • i i III I J J j \ \ I I \ I I MAP 3 2 6 P\ L 40 I o N TERTAINMENT \\ � / I /. tip\ //// / a� II _ � Q / w �t \ I i / / \ \ M 0 IL0 - /// w CV .-. _ W 00 % W 1 , i o � R d.p � w I N O I O i Lo COUNT / _ .AREA � M `. R / D , BAR 14 SEATS 32 SEATS REAR D I . y i TANDEE I REAR PATIO STANDEES 24 S S _.�. � W � c� \ ------------------- R r o w N UZ Zww w0 z I z Z o 1=x R o ��o U)I-m �U COVERED PORCH 22 SEATS �. o� _x I I o _ - I -o�ZZ�I-� ��� I \ R: I _ I1III II I Zo �7 O ❑x xO o=oJ UQQI- f7 �fn w�ox w wx(— ��w=0 p oW wx pSTORAGE x pLL= z ow z� noWROOF DECK 38 SEATS a�doU Fx>- z0` owo0� Qw aQ _ Uzp T O WW7 D �Q<Ww w Ewm�pwQ }SHIFT EMPLOYEES 16 EMPLOYEES � o M zhw z Z UZU � p IzT TA OF 106 EATS, 24 STANDEES & I o UWp UN_J� orno Uw rn cnn o��wzw000zw- w w wz w wwm III ---- on 16 EMP YE TOTAL COUNT OF 146 "______ _ _____ ______________ ___ W L W W OF �x0 = -wof TRASH W U FOFUow �- ---- - --� .. i O : I 0 WO OD 0 D- B 0 A RDW A L K _ I ; I f j L W I 4 EAT BAR PATIO 6S S � O I ! ' I I D O I R I I i � I IGREASEO . I I I RAP I HOSTESS T _ j I I „ I i O O I I I I I I I I AL 000 1 GA L. I- I I I R i o I I I I n j I I O I - TRASH R n I O I R I ! LIVE O I t I 6 5 ENTERTAINMENT 1 T g - I I � I I I U. I I V i I t ! I DN 15 1 a / \ I O R 0 t O , I i - EXIST. EXIST I '^ R i STORAGE ST ORAGE E EXIST. EXIST. DISH ❑ ._ Q - r I 0 WASHING w m - STORAGE I R a I I _ H , I I i- ° O R / m ❑ I : i BELO W W ROOF D / ❑ b � Lri I z N R UP 9-3 ' EXIST. FOOD I 1 EXIST. D R C EXIST. H P. SERVICE STORAGE c� BATHRO OM I R _ D r I . 1 EXIST . po(�EXIST. D ; EXIST. FOOD I I STORAGE z STORAGE � IL; — SERVICE I R i L ' / D ui . � � ; 2 8 EXIST N MPLO YEU)✓ LINE F ROOF O . I I I COUNTER T DECK _ BATH I OVERHANG A I : LEVEL . \ U ju EA of ---------------------- 06 F E O,UG --------------- -74 I -� I I EXIST.TAKE-OUT EXIST.TAY.E-OUT R WIND W WINDOW n , O r 1>I � EXI TIN .- S G . EXIS ING STAIR DO \ I T a I a N EX S .ST IR D _ 1 : _ . E T REMAI T TO O V (y'ZAD I . T RAD COVERED I I I I O G TO I I I M I R v /BE REBUILT I C 1J BE REBUI�T v PORCH W UP \ I I 1 __.. DN ; i r D � I 22 SEATS 1 h I O N 1 f) IR O LI� --- --- II I 3-0 4 2 0 VERTICAL VERTICAL ----- -- PLATFORM 4 , I PLATFORM LIFTCF 0 111 ED I -R MM W LIFT I R 1 x -- --- PROPOSED J � K 4 1 I � _ L.. _ PupQ L, It ,L 4 ROOF DECK ,,._�-�: _ - I> I1 I DN SEATS) I I � � I I c > � Q I I A I ' � I \' O _ DN -=------------=----------41 ------- -------" --- -----n ---_---- DN � iii1 IIII IIII IIII IIII I IuI IIII TI P RI CID CEIDCIDZ O EATING COUNTER � L5 iI d Iry I I Of' r V, � � W I \ D RA I I NEW WOO FRAMED UP N � I EW WOOD R . PLANTS I PLANTS Z STAIR w/METAL. \ U FRAMED STAIR MM GUAR &HAN I I R I &HANDRAILS Z I ' � I I rn O I 4, \ t LAWN ` LAWN , I. W (m III oD AWN S � 48000ICOVC. < 11-11 1/4. 32 0 926 /5W Y I Fn r iT I I , I R } ._._.� . .� . . . . . . �. . .� . . . I SCALE : PLAN ��NEW ROOF DECK SEATING 3/16 - 1 -011 C. CURB DATE I 2/23/2016 DWG. NO. : - I f i f I ' I i I I I II r : I f I I I I NOTE: et THE LOCATION OF EXISTING UNDERGROUND UTILITIES SHOWN ON THIS PLAN IS s tf APPROXIMATE. PRIOR TO ANY EXCAVATION ON THIS SITE, THE EXCAVATING 5 0 0 v h MAKE 72 HOUR ICATION TO DIG SAFE +I/ 0 ' �`• • . �O 1 888 C3404-7233L AND ANY EOTHER UTILITIES WHICH MAYHAVE CABLE, PPE OR to N f ,n 0 — SHE ! C ', EQUIPMENT IN THE CONSTRUCTION AREA FOR VERIFICATION OF LOCATIONS. t. c T THE CONTRACTOR IS RESPONSIBLE FOR VERIFICATION OF ALL UTILITIES AND INVERTS. ` � — ` OHS : ..•.:.. i 2$' 3 5 5 INNER 'J 3 U �7, 111 nth PRwATE) 1 % a HARBOR PARKING: a EXISTING ARBORVITAE �I .,• „ .Y: - � ~ oH i REQUIRED: HEDGE o 1 PER 3 SEATS X 96 SEATS = 32 1 PER 2 EMPLOYEES* X12 = 6 5 PER TAKE OUT AREA _ 5 ook TOTAL REQUIRED SPACES 43* y 3�6:'.p ' .. : R .:STON r Gasnold St' l� /Bays �� F. ) \' STEPS .. r , ., PROVIDED: PRopoStzD. P x 3 SPACES PER SP-2003-020 PROPOSED 4'',GATE' 7_ ? / ' y, *NOTE: OFF SITE PARKING -- - q. , :-PROPOSED TING o 4�E AVAILABLE EXIS ' l / •6 S'OUD WOOD TDO REMAIN - fENCE' LOCUS MAP PROPOSED �'. � :II �' � w � SCALE 1 =2000 f PROPOSED COMP. LOCATION `" ' a PLANTING SCHEDULE _ _� ,; �O ASSESSORS MAP 326 PARCEL 39 DRY WELL �} S PLANT NAME SIZE QUANT. THRESHOLD / � �; s?• �• � �� SYMBOL LOCUS IS WITHIN FEMA FLOOD ZONE A9 � EL. 'HAPPY RETURNS' DAYULY / 1 9 (EL. 10) AS SHOWN ON COMMUNITY PANEL / HEMEROCALL/S HAPPY RETURNS' #250001 0061) DATED 7/2/1992 PINK KNOCKOUT ROSE 2 4 f "v MOVE 6' SO JD 1' �V Q / Sg �CEq,1, ZJ 0� / ROSA PINK KNOCKOUT' WOOD FENCE Q Q S�F Q PURPLE MEADOW SAGE ZONING SUMMARY QQ F w #1 15 * ��� d � T C2 SAL VIA MARCUS' c� o !� ''Ca S 4' PROPOSED pROp o ?SST ,c2o o � EMERALD GREEN ARBORVITAE � . , ZONING DISTRICT: HD HARBOR DISTRICT �� Q ; THUJA OCGYDENTALIS SMARAGD' TREE ARE RpOSEp ��p� y �2 0 BqR �tp S l Q�u ,- . ,,- CHOLUPO EUONYMUS ON TREWS #5 ESP. 5 MIN. LOT SIZE 20,000 S.F. r (ory S Req �� MOVE o r p EUONYMUs CHOLLIPO' ESP. MIN. LOT FRONTAGE 20' 1` COMPACT HYDRANGEA COMP. #3 1 MIN. FRONT SETBACK 20 HYDRANGEA 'VENICE'4 MIN. SIDE SETBACK 10,X� L • / � �, ENGUSH LAVENDER � LAVANDULA HIDC07 #1 6 MIN. REAR SETBACK 10' co MAX. BUILDING HEIGHT 35' EMERALD 'N' GOLD WINTER CREEPER �1 EUONYMUS EMERALD lV' GOLD 6 MAX. LOT COVERAGE 70% ' J / HAMUN FOUNTAIN GRASS ilE1 n PENNISETUM A. HAMELN' SIZE IS LOCATED WITHIN THE AQUIFER CAUFORNIA PRIVET PROTECTION DISTRICT A J' LIGUSTRUM OPUUFO/UUM • 1 � �� .Q,q � kzi � l r? `� U MAIDEN GRASS * OWNER OF RECORD f • MISCANTHUS SPP. r- � HASCO ASSOCIATES LIMITED PARTNERSHIP c/o OLIVE OIL TRUST g �v) �, rr��� HYANNIS, MA 02601 REFERENCES G' HERITAGE CLUMP BIRCH qoq 10-12' 2 DEED BOOK 13005 PAGE 44 a } lX- l c� BETULA N/GRA 'HERITAGE' cys t11 �, �qt,,o oz PLAN BOOK 19 PAGE 17° C'' EXISTING OR TRANSPLANTED ON SITE 326 / p BENCHMARK: C( 8_ CATCH BASIN GRATE AT ELEVATION 5.31 SITE PLAN `lam OF LAND o S tie IN MAX. LOT COVERAGE °`�� / f�O 6� \ LOT AREA 7,168 a ondcp0isT GREEN SPACE = 1,447 3/4" WASHED STONE 1,382 SF 60% PERVIOUS " '22 6 x or HYANNIS, MA- 1,382 X 0.60 = 830 SF #159 OCEAN STREET IMPERVIOUS LOT COVERAGE 4,891/7168 = 68.2% / PREPARED FOR DAVID COLOMBO ,Fac„_ �NaFa;A DATE: DECEMBER 8, 2010 R. c��Gs'o� i�,aGj �ss��� � Ssq� REVISED: JANUARY 7 201 1 off 508-362-4541 ti I fax 508-362-9880 k 4 *` 0.4+VIEL �,' �� DANIELA. �s REVISED: FEBRUARY 16 201 1 A OJA.IA �, downcape.com ma GJALA CIVIL N REVISED: OCTOBER 27, 2011 /� No. 40980 N 02 dOW�1 cope engineering, sac. /V �, Scale: 1 = 10 civil engineers lP-27- ,f�1� : o N eers y �0-21-•� 1 land surveyors DATE ANDREW R. GARULAY, LA n 5 1a 15 20 25 FEET 939 Main Street ( Rte 6A) DATE DANIEL A. OJALA, P.L.S. YARMOUTHPORT MA 02675 DCE#10-258 10-258 COLOMBO.DWG NOTE: THE LOCATION OF EXISTING UNDERGROUND UTILITIES SHOWN ON THIS PLAN IS et APPROXIMATE. PRIOR TO ANY EXCAVATION ON THIS SITE. THE EXCAVATING s t� St. St' CONTRACTOR SHALL MAKE THE REQUIRED 72 HOUR NOTIFICATION TO DIG SAFE Step Nor (1-888-344-7233) AND ANY OTHER UTILITIES WHICH MAY HAVE CABLE. PIPE OR EQUIPMENT IN THE CONSTRUCTION AREA FOR VERIFICATION OF LOCATIONS. LOC THE CONTRACTOR IS RESPONSIBLE FOR VERIFICATION OF ALL UTILITIES AND INVERTS. St. YANNIS 3 South INNER HARBOR m ii / V� i q` 6.41 \ J/ �a \ p o 3 6.48 +6.37 \ o 3 BQ OHE -ND \\ Oak �o� 6.28 `OH" \ (28' PRIVgT ) � TOosnold St. Lewis I \ ONE. E . \ Boy \ �/ N�s "III 6.22 .14 I o 6.35 LOCUS MAP ejr, co 9soo• �� � I 5.77 SCALE 1"=2000't.17 Nc, obi ' \ I c'�ygY syF 1 5.5 4 v <4 34 16 � ASSESSORS MAP 326 PARCEL 39 6.25 .62 l LOCUS IS WITHIN FEMA FLOOD ZONE A9 sicti / 5.59 EL. 10 AS SHOWN ON COMMUNITY PANEL \ � (� 6.49 6.40 /low #250001 006D DATED 7/2/1992 6.66 / /� ZONING SUMMARY = 6.53 / 5.53 ZONING DISTRICT: HD HARBOR DISTRICT MIN. LOT SIZE 20,000 S.F. MIN. LOT FRONTAGE 20' i \� 25 / c�s MIN. FRONT SETBACK 20' THRESr OLD 0�wo �s�q MIN. SIDE SETBACK 10' 6, .9 6.86 -8.8 �s9 0 5.55 �,� MIN. REAR SETBACK 10' MAX. BUILDING e�FgN s�FFr � �o / HEIGHT MAX. LOT COVERAGE 70% �O V 10 7 �o z �o' Ca' . .00 y /o i oMP �, �y i SITE IS LOCATED WITHIN THE AQUIFER P SIDEWALK PROTECTION DISTRICT p \ +^\ , / ®5.43 7. 9 ��Q ` pm 6.82 / "`/� � CE� �� , OWNER OF RECORD � 5.51 QV M,qp' $ S 9 HASCO ASSOCIATES LIMITED PARTNERSHIP co k '326 F 6.37 14 GROVE STREET 1' 1 39 + 6.80 / // �� FRANKLIN, MA 02038 Q I / z .19 k `h // - REFERENCES / sDEED � I6 170 2 / BOOK 13005 PAGE 44/o `y°N 7� + cq/ r�j PLAN BOOK 19 PAGE 17 CV o `J F vQ V N MAp 326 k 6.16 •� O" r 0 pct 38 k 0 <�i <y°0 �44 o� 5.54 a . 0, EXISTING CONDITIONS a // -- �-��� PLAN OF LAND I N 6.61 / BENCHMARK: HYANNIS, MA 6.02 CATCH BASIN GRATE /. / AT ELEVATION 5.31 -31 /'4 A a \ PREPARED FOR 0 �z faoy DAVID COLOMBO • a � � a: r/ts A <22. �+ o DATE: DECEMBER 8 2010 �ZN OF toys' ' k �(H�F i�A3S90 REVISED: JANUARY 7, 2011 off 508-362-4541 �• y ° DANIEL �GN\`� fax 508-362-9880 DANiELA. downca e.com OJALA A. P o CIVIL OJALA No.46502 E ° N0.``c?9F0 . down cape engineer/ng, //IC. c� ^PC !, P°IFS cis ��,�� �q FE,- Scale:1"= 10' civil engineers 1- -1- 10 S�� PM66wom land surveyors DATE DANIEL A. OJALA, P.L.S. 0 5 10 15 20 25 FEET 939 Main Street ( Rte �A) YARMOUTHPORT MA 02675 DCE#10-258 10-258 COLOMBO.DWG ----- -- - - - - -------- -- - - _ - .. - ._ - - - I I I i I - - - j ,.I II NEW VERTICAL PLATFORM LIFT C O 1 lu � ENCLOSURE,ACRYLIC PANELS i III IN PAINTED ALUMINUM FRAME HEIL] niFig 7m D El I _IIF 17 I i I i _ - I I PROPOSED DECK — — --- — -- — -- — ----- ---- ---------- -- ---- ---------- ------- ----- ------ ---- / / f IT CEILING i k II v l) _ pp - r - f I i 1 I I 3 EXIST. DECK i RAMP UP o) 1 NEW STAIR STRUCUTRES TO BE —EXTERIOR DECKING ON NEW 'ENCLOSED WITH AZEK 1x5 VERTICAL STAIRS&ROOF DECK TO MATCH IN BOARDS w/1 EXISTING,SPACING TO MATCH S G,WOOD PAINTED GRAY j EXISTING PORCH SURROUND,TYP. a. 'I ALL NEW EXTERIOR TRIM TO BE AZEK O EQUAL PV C.;PAINTED-_T EXISTING WHITE TO MATCH EX G �^ II I FRONT ELEVATION , NEW VERTICAL PLATFORM LIFT ENCLOSURE ACRYLIC PANEL C C S IN TE PAIN D ALUMINUM FRAME EATING COUNTER w/8 HIGH BACK SPLASH ACROSS FRONT OF NEW ROOF DECK STAINLESS STEEL OR MAHOGANY LJA INTEX COMPOSITE RAILIN SYSTEM TO MATCH EXISTING WHITE II ---------------- nr- 1 i :III I I I i I 1 I I I i I I I 1 ih NEW STAIR STRUCUTRES 70 BE ENCLOSED WITH AZEK 1x5i VERTICAL BOARDS w/1"SPACING TO!MATCH ' EXISTING PORCH SURROUIND TYP. ELEVATION IDE RI HT G S I THE DESIGNER SHALL BE NOTIFIED IF ANY ERRORS OR OMISSIONS ARE FOUND ON REMODELING FOR : SCALE :COTUIT BAY DESIGN, LLC —THESE DRAWINGS PRIOR START OF SC DRAWING NO. . CONSTRUCTION.THE BUILDING CONTRACTOR` 11 _ 1 11 43 BREWSTER ROAD WILL BE RESPONSIBLE FOR THE CONTENT 1 /4, _ 1 _ IN THESE DRAWINGS IF CONSTRUCTION O MASH PEE NA. 02649 COMMENCES WITHOUT NOTIFYING THE P H. (508) 274-1166 R DESIGNER OF ANY ERRORS OR OMISSIONS. \ BLACK CAT HARBOR SHACK THESE DRAWINGS ARE SOLELY FOR THE USE FAX 508) 539-9402 OF THE OWNER NOTED.ANY OTHER USE OF DATE : E THESE DRAWINGS REQUIRES THE WRITTEN CONSENT OF THE DESIGNER UNDER THE 159 OCEAN STREET' HYANNIS , MA ARCHITECTURAL COPYRIGHT PROTECTION 01 /06/2016 ' ACT OF 1990. _ - .I I L I L I III j F EXISTING LINE OF ROOF OVERHANG AT DECK BUILDING LEVEL i FI _ REA O - F GE I U c D c D c D c D ; V' V DN o D c D C__�D c D DN r 1 _ i i DN ri VERTICAL io ------- ------ TF: C—IDc::]D PLA ORMr- - LR. 41 30 I LIFT - �.� PROPOSED OF DE K RO C M DN 38 SEATS kf f n V i _ DN o v - M . I I I - ol 2-11 11 1/4 3 0 -t j� I Ii 1 ROOF DEC K PLAN I I ; , - l ,.a &.. i EXIST. EXIST. EXIST.'HCP. RAMP RAMP , BATHROOM r DOWN DOWN EXISTING I BUILDING j I 1 EXISTING STAIR DOWN -- - - - -� I I 7 I TO GRADE TO REMAIN r I I I I M _ EXISTING /BE REBUILT I I I I I - 0 I I M EXIST.STAIR u> I I n I TO GRADE TO ` COVERED I M r I BE REBUILT I PORCH -- I UP I 11 Ih lid I I I II Ih I I II I I ; M I I _ I I n r Q w 5 1 � VERTICAL I I _ _ J C L 0 T. I EXIST. o RAMP 41 I PLATFORM 41 M M II LIFT I DOWN I ; I I - 1 M v -- -= M I �_. ILI 1 1 � - - UP IT L-- I --- rn T T- I I _ I _ IJ N I I II I , I I I i L 4 1 UI UP _ v 1 I I t I I I I I ' I F -1 I I I i I 'I I - - - - I �?�--�.�� NEW WOOD FRAMED , UP NEW'WOOD STAIR w/METAL 9-6 FRAMED STAIR 70, /METAL GUARD GUARD&HANDRAILS w HANDRAILS I "I „' _ _ - _ _ 1421/2 _57 1421/2 qk 5-6 3 0 11 8 1/2 4 6 1/2 34--0" I i LEV EL PLAN LOWER I THE DESIGNER SHALL BE NOTIFIED 1F ANY , ■ ERRORS OR OMISSIONS ARE FOUND ON SCALE . COTU IT BAY DESIGN, N LLCRE THESE DRAWINGS PRIOR TO START OF DRAWING NO. : ODELINGFOR . CONSTRUCTION.THE BUILDING CONTRACTOR11 1 11 E — EWSTER ROAD ..WILL BE RESPONSIBL FOR THE CONTENT43BR1 4 - - 1 -O IN THESE DRAWINGS IF CONSTRUCTION COMMENCES WITHOUT NOTIFYING THE MASHPE E MA. 02649 O DESIGNER OF ANY ERRORS OR OMISSIONS. PH 50 8 274-11 66 THESE DRAWINGS ARE SOLELY FOR THE USE CAT HARBOR SHAC Kc BLACK OF THE OWNER NOTED.ANY OTHER USE OF DATE : 3 9402 FAX 50 8 5 9 J -T ESE DRAWINGS REQUIRES THE WRITTEN H G Q CONSENT OF THE DESIGNER UNDER THE 01 /05/2016 HYANNIS , MA ARCHITECTURAL COPYRIGHT PROTECTION 1519 OCEAN STREET , A2 ACT OF 1990. i I i i i I „ I l I I L . I: j m 9L 0 � 0 � 3Ns. + mN3s) 0 S0 0 0 0 i Q m i � � . 'J (B N � N , iO � Oi � rn W 3s- Qo v Q M 73 O Q ul- 0 2'x2, Mop Sink G reach-in � T A- I � Utility Sinks w/ drain board Exisk ina� deck. ho remain ;�I �� 1.. G 54" x 50" Reach-in Freezer -7 2" x 30" Stainless Prep. Table ■ w F o� Stainless Hand Sink � F Ice Gream Makier `� M --- L• x `'� i o X CD 4-1 w � I Gi Ice Cream Freezer I � ' G hable work/ Storage 5helve5 s o 0 X N Was w g w J 4' Gas Grill � � I p 2 Burner Gas Gooktop Hose bibs GaUn rer windows I 3- 1 2" Fryolaters - - - - __ (A 544 Sq.Ft. @ 1 5 ef./ person = 36 occupants - N 'T �I. L R - J - Q_ 45" Ref erigerated work counter Existing deck to remain OF m 45" Sandwich/ Salad unlit ( refer.) � d) N 4 Seats 4 Seats 4 Seats r' Q Z v O L ,nJU - CC) V N v _ - E )[ / niX trash _ z N 3 O 0 ogr= t.ra5h 45" Freezer work counter Joo � Q v 3 0 J �O� 4 Seats �Q J N O JL it h 5tainleSs Work Table # �, s 4 Seats 4 Seats � 4 Seats v � � 6,•� a Sews � 2 Seat 7— W v �v s sL)' / 4 5eat5 Q Q Cj Stainle55 Prep. Table - - n `O 4 Seats W - 2 Seats 2 Seats [1.2 Seats 2 Seats ® _ \ v O / �o= Dr o 52" Reach-in Ref erigerator �. _ _- - - 10 5' Stainless 3 bay pot Sink OF ���4TINGi and EG�UII�r-PENT P�� N _ -- s_ i + O Q Q _s 0 ° x m lfl Q v O O g 3 p E c6 6 o > 5J?V-°L� vt -�t rs u Lu 1 � Comr,LW �l�-Uwe DRAWING TYPE: MM�� lea 1'ino� and E jU1F men-- Man 0k,z- . Al� ��� SHEET NUMBER: a� S- 4-1 J)� 1 73 d) 4 o13 0 *o }' N -13 N m n'i V O N 4-1 Y. 41 O d I I I� 0 ———————-——————————————————————— I I � I I I I I I roof line, L � I> i • O M nn' � 4) L' I I I 'I V I -I _ I R roof line .. I Z LU f o I OFFIG� O , 1 I I V Q - I I I 'I I I — tV m , � to •� a,r r W Q Z 4-3 +, Q u� 0 00 Z - s� — to 43 3j O r...r Q W mm 3 . roof line, 00J V13 d CQ J I J — . Z o Z V GJ W tU 2 V J W v O V LL V QL) xp OL �'GGONI� PLOO� I'LAll s�3oo Gale: 4.1 i v- O O . O�LL m L 16 N N N Ov_ �rn Q Q� ° N Yo� Z41 4-1 o, s � Opps,,3p E t„ l6 to .N S) Ul •• l41 0 Q W i DRAWING TYPE: �eGond Pl oor- P(an 5HEET NUMBER: s T-I