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BLACK CAT TAVERN - FOOD (2)
BLACK CAT TAVERN 165 ,0CEAN ST. ,HWNIS a E - " ' Town of Barnstable BOARD OF HEALTH O John T. Norman 4 Board of Health Donald A.Gaudagnoli,M.D. snn.NsTABLE, F.P.(Thomas)Lee,. s 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: 250 Issue Date: 01/01/2022 DBA: BLACK CAT TAVERN OWNER: 9 LIVES CORP. Location of Establishment: 165 OCEAN STREET HYANNIS„ MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 166 OutdoorSeating: 40 Total Seating: 206 FEES FOOD SERVICE ESTABLISHMENT: $300.00 YEAR. 2022 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2022 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: MOBILE-ICE CREAM: Q� FROZEN DESSERT: Thomas A. McKean, IRS, CHO, Health Agent FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: HACCP VARIANCE, SUSHI RICE c�t—61,— ��,�"'E'., t.� Town of Barnstable For Office UsL Initials: Date Paid �AT�Amt Pd$2b cEIAMffABM Inspectional Services Public Health Division Check# Thomas McKean, Director 200 Main Street, Hyannis,MA 02601 Office: 508-862-4644 Fax: 508-790-6304 APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE 3 d J NEW OWNERSHIP RENEWAL NAME OF FOOD ESTABLISHMENT: T^ . ls[ad— ADDRESS OF FOOD ESTABLISHMENT: Ls— Q([-pA ES MAILING ADDRESS(IF DIFFERENTFROM ABOVE): Y'ekAA-�- E-MAIL ADDRESS: - 16A a,-+.. kq f.,-AeL► TELEPHONE NUMBER OF FOOD ESTABLISHMENT: 60—b 3 M TOTAL NUMBER OF BATHROOMS: WELL WATER: YES NO V ... (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: SEASONAL: DATES OF OPERATION: / /_ TO NUMBER OF SEATS: INSIDE: 16 IP OUTSIDE: TOTAL: 0 t 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?�) r 0. IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S)? � TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW) FOOD SERVICE RETAIL FOOD-ONLY required for TCS foods(foods requiring refrigeration/freezer) BED&BREAKFAST CONTINENTAL BREAKFAST COTTAGE FOOD INDUSTRY(formerly residential kitchen) MOBILE FOOD FROZEN DAIRY DESSERT MACHINES ... (MONTHLY LAB ANALYSIS REQUIRED) CATERING... (CATERING NOTICE REQUIRED BEFORE EVENT(SEE PAGE#2) *** SEASONAL, MOBILE & NEW FOOD ONLY*** REQUIRED TO CALL HEALTH DIV.FOR INSPECTION PRIOR TO PERMIT BEING ISSUED PLEASE CALL 508-862-4644 Q:\Application FormsTOODAPP 2020.doc 6WNER INFORMATION: FULL NAME OF APPLICANT 5(4- 6 f6ULAteJe- SOLE OWNER: YES Pao D. OWNER PHONE#ADDRESS " CORPORATE OWNER: 9L1z5 Co,.,-a CORPORATE ADDRESS: J6>j ae-w S7. PERSON IN CHARGE OF DAILY OPERATIONS: List(2) Certified Food Protection Managers AND at least (1)Allergen Awareness Certified Staff All FOOD ESTABLISHMENTS must have 1 Certified Food Protection Manager PER SHIFT. **ATTACH COPIES OF CERTIFICATES** The Health Div. will NOT use past years' records. You must provide new copies and POST THE CERTIFICATES at your food establishment. Certified Food Managers Expiration Date Allergen Awareness Expiration Date I. 2. -(4aMhv 3 ,61V l9--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 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.ast). OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. NOTICE: Permits run annually from January 1 st to Dec. 3 1"each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC 1st. Q:\Application FormsTOODAPP REV3-2019.doc I 1 tH Town of Barnstable BOARD OF HEALTH John T.Norman Board of Health Donald A.Gaudagnoli,M.D. r:SMOM Paul J.Canniff,D,M.D. MA I M, F.P.200 Main Street, Hyannis, MA 02601 Thomas Lee Alternate Phone: (508) 862-4644 Fax: (508)790-6304 www.townofbarnstable.us Permit to Operate a Food Establishment In accordance with regulations promulgated under authority of 105 CMR 590.000 M.G.L. Chapter 94 Sections 305A, 3056, 146, 189 and 189A; Chapter 111, Sections 5 and 127A, a permit is hereby granted to: Permit No: 250 Issue Date: 01/01/2021 DBA: BLACK CAT TAVERN OWNER: 9 LIVES CORP. Location of Establishment: 165 OCEAN STREET HYANNIS„ MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 166 OutdoorSeating: 40 Total Seating: 206 FEES FOOD SERVICE ESTABLISHMENT: $300.00 YEAR. 2021 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2021 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: MOBILE-ICE CREAM: FROZEN DESSERT: Thomas A. McKean, RS, CHO, Health Agent FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: HACCP VARIANCE, SUSHI RICE ��r Town of Barnstable For Office Use Only: Initials: °"+tip ' Date Paid ',I)p6 AmtPd$ „, Inspectional.MASS. ,�. 9� `�� Public Health Division Check iOrFc Ma+ - Thomas McKean, Director 200 Main Street,Hyannis,MA 02601 Office: 508-862-4644 Fax: 508-790-6304 APPLICATION FOR PERMIT TO OPERATE AFOOD ESTABLISHMENT DATE NEW OWNERSHIP RENEWAL Y NAME OF FOOD ESTABLISHMENT: I hQ, 1 4 LKA_ _rG.A1fM ADDRESS OF FOOD ESTABLISHMENT: ote&A MAILING ADDRESS(IF DIFFERENT FROM ABOVE): E-MAIL ADDRESS: 4 '�• I�� ��S ��JV�,�I.C vw` TELEPHONE NUMBER OF FOOD ESTABLISHMENT: (9))?8- - W.3 JC TOTAL NUMBER OF BATHROOMS: WELL WATER:YES NO1— ...(ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: _ SEASONAL: DATES OF OPERATION: / / TO NUMBER OF SEATS: INSIDE: lbb OUTSIDE: L/O TOTAL: 1.Ob ,Y SEATING: MUST OBTAIN A COMMON VICTUALLER'S LICENSE FROM LICENSING DIV. ***OUTSIDE DINING REMINDER*** OUTSIDE DINING,MUST BE APPROVED BY THE HEALTH DIV.AND LICENSING,AND MEET OUTSIDE DINING REQUIREMENTS. IS WAIT STAFF PROVIDED FOR OUTSIDE DINING? IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S)? ,o TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW) 4"FOOD SERVICE RETAIL FOOD-ONLY required for TCS foods(foods requiring refrigeration/freezer) BED&BREAKFAST CONTINENTAL BREAKFAST COTTAGE FOOD INDUSTRY(formerly residential kitchen) MOBILE FOOD FROZEN DAIRY DESSERT MACHINES ...(MONTHLY LAB ANALYSIS REQUIRED) CATERING ...(CATERING NOTICE REQUIRED BEFORE EVENT(SEE PAGE#2) *** SEASONAL,MOBILE & NEW FOOD ONLY*** REQUIRED TO CALL HEALTH DIV.FOR INSPECTION PRIOR TO PERMIT BEING ISSUED PLEASE CALL 508-862-4644 Q:\Application FormsTOODAPP 2020.doc OWNER INFORMATION:FULL NAME OF APPLICANT &04- SOLE OWNER: YES/NO /7 W � OWNER PHONE# ADDRESS_ $� �,Q(,t�� 1 4=>� ICsil 4-4 CORPORATE OWNER: CORPORATE ADDRESS: 1�� J2 S PERSON IN CHARGE OF DAILY OPERATIONS: &( C 17+ 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. MA kc na,6o 0 /4�� 1. #141k InjA A" OL / l 2. DaXf, Ca v 3 /a-Y/ X3 IIlIl07D 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 APPLICATION(S)AND REQUIRED FEES BY DEC 1 st. Q:\Application FormsTOODAPP REV3-2019.doc Town of Barnstable BOARD OF HEALTH John T.Norman Board of Health Donald A.Gaudagnoli,M.D. BARNSrABUL Paul J.Canniff,D.M.D. MAM 200 Main Street, Hyannis, MA 02601 F.P. Thomas Lee Alternate Phone: (508) 862-4644 Fax: (508)790-6304 www.townofbarnstable.us Permit to Operate a Food Establishment In accordance with regulations promulgated under authority of 105 CMR 590.000 M.G.L. Chapter 94 Sections 305A, 30513, 146, 189 and 189A; Chapter 111, Sections 5 and 127A, a permit is hereby granted to: Permit No: 250 Issue Date: 12/10/2019 DBA: BLACK CAT TAVERN OWNER: 9 LIVES CORP. Location of Establishment: 165 OCEAN STREET HYANNIS, MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 166 OutdoorSeating: 40 Total Seating: 206 FEES FOOD SERVICE ESTABLISHMENT: $300.00 YEAR. 2020 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2020 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: MOBILE-ICE CREAM: Q.� FROZEN DESSERT: Thomas A. McKean, RS, CHO, Health Agent TOBACCO SALES: FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: HACCP VARIANCE, SUSHI RICE 1 I � For Office Use Only: Initialss Town of Barnstable � Date Paid �i � Amt Pd$�-S C)O ,,grAB,E ; Inspectional Services . � Public Health Division Check# pp '�Ec Nar► _ Thomas McKean,Director 200 Main Street,Hyannis,MA 02601 Office: 508-862-4644 Fax: 508-790-6304 i*. APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE JLl NEW OWNERSHIP RENEWAL NAME OF FOOD ESTABLISHMENT: ADDRESS OF FOOD ESTABLISHMENT: O(&A A 54 MAILING ADDRESS(IF DIFFERENT FROM ABOVE): E-MAIL ADDRESS: bl&& C 0 WevAro'1 a-,S wut d. TELEPHONE NUMBER OF FOOD ESTABLISHMENT: uVd TOTAL NUMBER OF BATHROOMS: WELL WATER: YES NO-V— ... (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: SEASONAL: DATES OF OPERATION:_/ /_ TO NUMBER OF SEATS: INSIDE: /66 OUTSIDE: 'tO 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? Ve.S IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S)?�5 TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW) X FOOD SERVICE _RETAIL FOOD-ONLY required for TCS foods(foods requiring refrigeration/freezer) BED&BREAKFAST CONTINENTAL BREAKFAST COTTAGE FOOD INDUSTRY(formerly residential kitchen) MOBILE FOOD FROZEN DAIRY DESSERT.MACHINES ... (MONTHLY LAB ANALYSIS REQUIRED) CATERING ... (CATERING NOTICE REQUIRED BEFORE EVENT(SEE PAGE#2) *** SEASONAL.MOBILE &NEW FOOD ONLY*** REQUIRED TO CALL HEALTH DIV FOR INSPECTION PRIOR TO PERMIT BEING ISSUED PLEASE CALL 508-862-4644 Q:1Application FormsTOODAPP 2020.doc s OWNER INFORMATION: �' 1 FULL NAME OF APPLICANT __-C �--lo i�YO"� SOLE OWNER: YES NO D.O.B OWNER PHONE# � �y? ADDRESS_ O��/� 0k^;xk, - CORPORATE OWNER:CORP ORATE ADDRESS: 161r oc x-n. 6-� PERSON IN CHARGE OF DAILY OPERATIONS: SCOW&buvvLP— 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 Da Allergen Awareness Expiration Date I. Illy— &AjVjA / 64ca 1. SIli 2. SCO+� 6CO /01-( /Olb( �) 7:Te—), (6'LA., 0 A) /JL(I owl 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/al)plications.ast). 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. 3151 each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC 1st. Q:\Apphcation FonnsTOODAPP REV3-2019.doc Town of Barnstable BOARD OF HEALTHpaulJCanniff,D.M.D. Board of Health Donald A.Gaudagnoli,M.D. a , BAWNSTABM John T.Norman MAC F.P. 8 �` 200 Main Street, Hyannis, MA 02601 Thomas Lee Alternate 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: 250 Issue Date: 12/20/18 DBA: BLACK CAT TAVERN OWNER: DAVID COLOMBO Location of Establishment: 165 OCEAN STREET HYANNIS, MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 166 OutdoorSeating: 40 Total Seating: 206 _ FEES _ (� FOOD SERVICE ESTABLISHMENT: $300.00 YEAR. 2019 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2019 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: -- ------ -- ---- MOBILE-FOOD: MOBILE-ICE CREAM: FROZEN DESSERT: Thomas A. McKean, RS, CHO, Health Agent TOBACCO SALES: FOR ESTABLISHMENTS WITH SEATING: i PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE I_ Restrictions: HACCP VARIANCE, SUSHI RICE y�ro�ti For Office Use Only: Initials: Town of Barnstable � Amt Pd$ 1� w�vSTABLE Date Paid MASS. g Inspectional Services i6J9 ♦0 Check# 'n AIEDA"�`A Public Health Division Thomas McKean, Director C 200 Main Street, Hyannis,MA 02601 Office: 508-862-4644 Fax: 508-790-6304 p APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE / NEW OWNERSHIP RENEWAL NAME OF FOOD ESTABLISHMENT: -` mit back l ADDRESS OF FOOD ESTABLISHMENT: s MAILING ADDRESS(IF DIFFERENT FROM ABOVE): S `� E-MAIL ADDRESS: TELEPHONE NUMBER OF FOOD ESTABLISHMENT: (b "771,133 TOTAL NUMBER OF BATHROOMS: _ WELL WATER: YES NO_�k_ ... (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: SEASONAL: DATES OF OPERATION: / / TO NUMBER OF SEATS: INSIDE: If-6 OUTSIDE: CtO TOTAL: SEATING: MUST OBTAIN A COMMON VICTUALLER'S LICENSE FROM LICENSING DIV. ***OUTSIDE DINING REMINDER*** OUTSIDE DINING,MUST BE APPROVED BY THE HEALTH DIV.AND LICENSING,AND MEET OUTSIDE DINING REQUIREMENTS. IS WAIT STAFF PROVIDED FOR OUTSIDE DINING? IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S)?_ 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) TOBACCO SALES ... (ANNUAL TOBACCO SALES APPLICATION REQUIRED) *** SEASONAL,MOBILE &NEW FOOD ONLY*** REQUIRED TO CALL HEALTH DIV.FOR INSPECTION PRIOR TO PERMIT BEING ISSUED Q:\Application FormsTOODAPPREV2018.doc r Y� Z PLEASE CALL 508-862-4644 OWNER INFORMATION: FULL NAME OF APPLICANT_� }�_ SOLE OWNER: YES NO OWNER PHONE# SO 367 7670 ADDRESS S � CORPORATE OWNER: 1/es FEDERAL ID NO. : CORPORATE ADDRESS: `(PJ oc&K, 4- A,,,� j PERSON IN CHARGE OF DAILY OPERATIONS: a&k- 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. LAO /)-7/ 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 openinz!! Please call Health Div. at 508-862-4644 to schedule your inspection. Please call at least(7)days in advance. FROZEN DAIRY DESSERTS: Frozen desserts must be tested by a State Certified lab prior to opening and monthly thereafter, with sample results submitted to the Health Div. Failure to do so will result in the suspension or revocation of your Frozen Dessert Permit until the above terms are met. CATERING POLICY: Anyone who caters within the Town of Barnstable must notify theTown by fax or mail prior to catering event. You must complete a catering notice found at http://www.townofbarnstable.us/healthdivision/applications.asi). OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. TOBACCO ESTABLISHMENTS: All tobacco establishments must complete an Application for Tobacco Sales Permit and Employee Signature Form. NOTICE: Permits run annually from January 1 st to Dec. 31 S`each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC 1 st. Q:\Application FonnsT00DAPPREV2018.doc pa yIK�E TOWN OF BARNSTAB.LE _ HEALTH INSPECTOR'S Establishment Name: Date: -Page: of p� �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 MASS. �r MON.-FRI. p t639.a.0 HYANNIS,MA 02601 eos-ssz-asaa No Reference R-Red Item - PLEASE PRINT CLEARLY rE°M� FOOD ESTABLISHMENT INSPECTION REPORT Name D Type o Type of Inspection Routine ' rL Address _ Risk d Servi Re-inspection Level ai Previous Inspection a Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast In: Other Inspector Out: Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. _ Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590:009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ C Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIME[TEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source- ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding �'l✓ PROTECTION FROM CONTAMINATION ❑20.Time As a Public Health Control ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HSP ❑ 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 Violation Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction: Based n In inspection today,the items Embargo Emergency Closure Voluntary Disposal checked indicate violations of 105 CMR 590.000/Federal Food Code. ❑ g ❑ g y ❑ ry P ❑ 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. if no critical violations observedd,,4 to 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food 6=One critical violation and less o 6 4 6pon-critical non-critical violations 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 aggrieved b this order,you have a right to a hearing. Your request must C=2 critical violations and less than 9pon-critical. If no critical water,sewa a back-up,inf tation of rodents or insects,or lack of y ty (FC-6)(590.007) 99 Y Y 9 g q violations observed,7 to 8 non-critical violations. If 1 critical refriger Itio 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. 36.Other DATE OF RE-INSPECTION: Inspector's Signature Print: 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC"'s Signature P� t: Self Service Wait Service Provided Grease Trap Size .Variance Letter Posted Y N Dumpster Screen? Y N w.-,.:�. ....:,-.�,.,_ �,. .rt.-_...h-.�.� _�_-..-,�..L..-:: � ._..:�.-.�.•w- .;.+.-�_-r--.-�--�.---•... �. W_ _...-....._ ..-':.rd . `�GTy-.s:.�`r�+.r.r.�.o-�..a.•-,..�--..;.Y.__. ..- .- _. , �. -r �.� _ � .--....-....-.".. ..a- ._ _. ti....-.....-_.-___ -__ Violations related to Foodborne Illness I 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* V 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* J7. 3-501.15 Cooling Methods for PHFs 2-103.11 Person-in-Charge Duties - Cooked and RTE Foods.* 3-302.14 Protection from Unapproved Additives* - 19 - - - - - - PHF Hot and Cold Holding Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 2 590.003 C Responsibility of the Person-in-Charge-to. - _ _ _ _ _ _ _ Other* * 3-501.16(A) Hot PHFs Maintained At or Above 140°F ( ) P tY7-102.11 Common Name-Working Containers * Require Reporting by Food Employees and Contamination from the Environment * 3-501.16(A) Roasts Held At or Above 130°F 7-201.11 Separation-Storage* Applicants* 3-302.11(A) Food Protection* P g 20 Time as a Public Health Control 7-202 1., 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 590.004 11 Variance Requirements * 3-3- .11 Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions* ( ) q 590.003(G) Reporting by Person-in Charge*. - - -- �- - - - - •- Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Reated or of Food* 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) � Removal of Exclusions and Restrictions g � ) Disposition of Adulterated or Contaminated --• - - - --- - -- - - -- - - Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE _ 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regu/ated'Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetical) Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served Y P 7-206.13 Tracking Powders,Pest Control and 3-201.13 -" Fluid Milk and Milk Products* 4-5-0-1.1127 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIMEITEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs - CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* - Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of * 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or 5A01.11 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* sffe«'°e utrzoot 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source _ .-. _._ - 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and StuffingContaining Fish,Meat,Poultry or 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* 8 590.009(A)-(D) Violations of Section temporary and - ide in ca[er- * Ratites-165°F 15 sec* in mobile food,tem r and residential Sources g. Po arY 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Mid 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. radicsshould be debited under#29-Special 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3-403.11 * (Blue Items 23-30) 3-202.15 Package Integrity eve C( ) Commercially Processed RTE Food-140°F Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 13 Handwashing Facilities 3-501.14 A CoolingCooked PHFs from 140°F to 70°F 3-203.12 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 Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3 402.11 Parasite Destruction* Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. 1 Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 129. 1 Special Requirements .009 3-502.11 Specialized Processing Methods* 30. Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Formback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. oF•"E ror TOWN OF BARNSTABLE HEATH INSPECTOR's Establishment Name: Date: :fit Page: of P` 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 a3q: HYANNIS,MA 02601 e08-e62 4644 No Reference R-Red Item PLEASE PRINT CLEARLY �FON1P� FOOD ESTABLISHMENT INSPECTION REPORT (,[ Name (/ Date Tvue of O o Inspect!on w O e Routin Address ( Risk od Service ion 22 Level Reta-iF Previous Inspection Telephone Residential Kitchen Date: Mobile Pre-operation 0 3;Oai Owner ` CCP Y/N Temporary Sus Caterer eneral Compla' Person in Charge(PIC) Time Bed&Breakfast In: Other Inspector Out: Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ L 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 G ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals b 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 . toot Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) l 'Corrective Action Required: d ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or Overall Rating �"1 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 terns ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC 4)(590.005) cited in this report may result in suspension or revocation of the food B-One critical violation and less than 4 non-critical violations 2 .Water,Plumbing and Waste (FC-5)(590.00 ) establishment permit and cessation of food establishment operations. if no critical violations observed,4 to 6 non-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 27.Physical Facility a C=2 critical violations and less than 9non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of y ty (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must violations observed,7 to 8 non-critical violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address within 10 days of receipt of this order. violation,4 to 8non-critical violations=C. n a 29.Special Requirements (590.009) y p 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: 31.Dum ster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining y N PIC's Signat Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen? Y N Violations related to Foodborne Illness- Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Crosd-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 Hotand Cold Holding _ - - 2 iO3:11 -` Person-in=Charge Duties-- - ---- - - �- - -- -- - -- -- 3-302.14 Protection from Unapproved Additives t 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* 2 590.003(C). _ Responsibility of the Person-in.Charge to _ _ _-____. _ _-_-_ Other* * 3-501.16(A) Hot PHFs Maintained At or Above 140°F 7-102.11 Common Name-Working Containers 3-501.16(A) Roasts Held At or Above 130°F* Require Reporting by Food Employees and Contamination from the Environment 7-201.71 Separation-Storage* Applicants* 3-302.11(A) Food Protection* p g 2.0 Time as a Public Health Control 7-202-11 Restriction-Presence and Use* 590.003(F) Responsibility of A Food Employee or An .3-392115 .Washing Fruits and Vegetables 3-501.19 Time as a Public Health Control* __ 590.003(G) Reportin Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.004 11 Variance Requirements 3-304.11 Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions* ( ) q g 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 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 -r -Food and Water I'mm-Regulated Sources'-- - _9 -. - -__.- ' Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004 A-B Compliance with Food Law* * 3-801.11(D) Raw or Partially Cooked Animal Food and ( ) P - 4-501.111 Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations Raw Seed S routs Not Served* 3-201.12 Food in a Hermetically Sealed Container* Sanitization Temperatures* 7-206.13 Tracking Powders,Pest Control and P 3-201.13 Fluid Milk and Milk Products* - '- - - 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 rce-Made Fiom Potable Drinking Water* - ' ' ' ' - - - oncentration 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 145F 15 sec° * Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System* __._____- Equipment* _ _ gg Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* � 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* egecnve w/tool _A-602.11 _ Cleaning-Frequency of Utensils-and Food _ Animals-155°F 15 sec* 590.006(131 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.l l(A)(2) Ratites,injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* - - - - -' ''" '' ` - - 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and StuffingContaining Fish,Meat,Poultry or 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* g 590.009(A)-(D) Violations of Section temporary and a ide in cater- -• -*--- - - - -.- --Listed- - - - - --- -- Ratites-165°F 15 sec* in mobile food,tem or and residential Y Sources 1 o Proper,Adequate Handwashing * g' P Game and Wild Mushrooms Approved By * 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F kitchen operations should be debited under Regulatory Authority 2-301.11 Clean Condition-Hands and Arms 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202:18 Shellstock Identification Present*- - - - _ _ 9--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 Requirements. radicsrho ld be debited under#29-Special 5 Receiving/Condition .. 2-401.11_. .- Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES 3-301.12 Preventing Contamination When Tasting* * (Blue Items 23-30) 3-202.15 Package Integrity* g g 3 403.11(C) Commercially Processed RTE Food-140°F Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands - 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 3-501.14 A 3-202.18 Shellstock Identification 13 Handwashing Facilities ( ) Cooling Cooked PHFs from 140°F to 70°F r Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F 5-203.11 Numbers and Capacities* Within 4 Hours* Management and Personnel FC-2 .003 Tags/Records:Fish Products P 5-204.11 Location and Placement* 3-501.14(B) _ Cooling PHFs Made from Ambient Food and Food Protection FC-3 .004 3 402.11 Parasite Destruction* Temperature Ingredients to 41°F/45°F Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* Water,Plumbing and Waste FC-5 .006Labelin of In redients' Supplied with Soap and hand Drying Devices Physical Facility FC-6 .007 ,. " 590.004(J) 9 9 y� ty 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. 1 Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 29. 1 Special Requirements .009 3-502.11 Specialized Processing Methods* 30. Other 3-502.12 Reduced-Oxygen Packaging Criteria* _- 8-103.12 Conformance with Approved Procedures* i+, S:590Fonnback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. oFIH�E roN TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: Date: Page: of c` 4o 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.639. �00 HYANNIS, MA 02601 MON.-FRI. No Reference R-Red Item PLEA PRINT C EARLY �ptFG MP+p, 508-8624644 F OD ESTABLISHMENT INSPECTION REPORT _13E;E /,-(/, Name Dat5 ( iyoe of Type of Inspection Or)erafioW&k Routine Address Ris od Service Re-inspection Level Previous Inspection Telephone Residential Kitchen Date: ! Mobile Pre-operation Owner HACCP Y/N Temporary S eet Hess Caterer General Person in Charge(PIC) Time Bed&Breakfast In: Other Inspector Out: Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) 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) ❑ �` G ��� FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating ❑6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling C ❑ 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) 1719.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 1LJ1 Violations Related to Good Retail Practices(Blue Itemsl Total Number of Critical Violations r'�1 Critical(C)violations marked must be corrected immediately. (blue&red items) { O�1 Corrective Action Required: ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction: Based on an inspection today,the items ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations 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 4Hon-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 ( )( ) be in writing and submitted to the Board of Health at the above address violations observed,7 to 8 non-critical violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials FC-7 590.008 9 29.Special Requirements (590.009) within 10 days of receipt of this order. violation,4 to 8Hon-critical violations=C. 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: 31.Dumpster screened from public view MAIM Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's T nature Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen? Y N _j - ..:.yo;;�;.yq �. ._..o-w ,..a ._ _ �F�.... ...�-. ,.a is> .Y •,-,+:�..aaw•.r. •-�. - � r �•>;"'3°.Vt.•F:...a -� ,r+-?.,. ... ..e. e � .'v..�,,,a.:vr:b"+Y"...•. _ x,,w'L,ti :r+.c :J - -. ,. .. .... - .. .. .. _:y.._ yi,, 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)(]) 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 * 590.004(F) 7-101.11 Identifying Information-Original Containers 2 590.003(C) Responsibility of the Person-in-Charge to Other* * 3-501.16(A) Hot PHFs Maintained At or Above 140°F* Require Reporting by Food Employees and Contamination from the Environment 7-102.11 Common Name-Working Containers 3-501.16(A) Roasts Held At or Above 130°F* Applicants 7-201.11 Separation-Storage* PP 3-302.11(A) Food Protection* 20 Time as a Public Health Control 590.003(F) Responsibility of A Food Employee or An 7-202.11 Restriction-Presence and Use* 3-302.15 Washing Fruits and Vegetables 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* 7.202.12 Conditions of Use* 3-304.11 Food Contact with Equipment and Utensils* 590.004(11) Variance Requirements 590.003(G). Reporting by Person in Charge* Contamination from the Consumer 7-203.11 Toxic Containers-Prohibitions* 3 590.003(D) Exclusions and Restrictions* 3-306.14(A)(B)Returned Food and Reservice of Food* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS(HSP) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a 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 a I I(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 lee Made From Potable Drinking Water* Concentration and Hardness* 163-401.11 A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 5-101.11 Drinking Water from an Approved System* 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Ef°die 11112001 590.006(B) Water Meets Standards in 310 CMR 22.0* 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* Contact Surfaces of Equipment* 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min* Eggs* 3=201.14 Fish and Recreationally Caught Molluscan Contact Surf 4-702.11 Frequency Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* aces of Equipment* Shellfish* 4-703.11 Methods of Sanitization-Hot Water and 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* Stuffing Containing Fish,Meat,Poultry or 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- Sources* Ratites-165'F 15 sec* in mobile food,temporary and residential 10 Proper,Adequate Handwashing g• P y Game and Wild Mushrooms Approved By 3A01.11(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* 3-403.11(A)&(D) PHFs 165°F 15 sec* Requirements. 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11,(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES 3-202.15 Package Integrity* 3-301.12 Preventing Contamination When Tasting* 3-403.11(C) Commercially Processed RTE Food-140°F* (Blue Items 23-30) 12 Prevention of Contamination from Hands Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 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 3-202.18 Shellstock Identification* 13 Handwashing Facilities 3-501.14(A) Cooling Cooked PHFs from 140°F to 70°F 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Item Good Retail Practices FC 590.000 Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 3-402.11 Parasite Destruction* 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 5-205.11 Accessibility,Operation and Maintenance Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-41 .005 3-402. Records,Creation and Retention* h Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients` Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. 1 Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 29. 1 Special Requirements 1.009 3-502.11 Specialized Processing Methods* 30. Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Formback6-2doc 'Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. `Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. ppTHE row TOWN OF BARNSTABLE HEALTH INSPECTORS Establishment Name: Date: e: of ti OFFICE HOURS p 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 Me HYANNIS, MA 02601 Soa as2 asaa No Reference R-Red Item PLEASE PRINT CLEARLY ,FDM�,s, FOOD ESTABLISHMENT INSPECTION REPORT Name Dat hV Type of Tyoe of Inspection Routine Address G� Risk/' rvi a Re-inspection s Level Rea Previous Inspection Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary spec ness Caterer a omplaint Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other Inspector Out: fc Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ t Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ 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 ❑ 18.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ! y o r ❑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 kauz, ❑ 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, r 1� 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) ZZ Corrective Action Required: El No ® Yes Non critical(N)violations must be corrected immediately or Overall Rating 8 1-4 �_ 2 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 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 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. within 10 days of receipt of this order. violation,4 to Snon-critical violations=C. 29.Special Requirements (590.009) w n a y p 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N 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.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45'F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs Cooked and RTE Foods.* * 19 PHF Hot and Cold Holding 2-103.11 Person-in-Charge Duties 3-302.14 Protection from Unapproved Additives Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F 590.004(F) EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* * 2 590.003(C) Responsibility of the Pelson-in-Charge to Other* * 3-501.16(A) Hot PHFs Maintained At or Above 140°F 7-102.11 Common Name-Working Containers * Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F 7-201.11 Se aration-Stora e* Applicants* 3-302.11(A) Food Protection* P g 20 Time as a Public Health Control 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 7-202.11 Restriction-Presence and Use* 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.004 11 Variance Re uirements 590.003(G) Reporting by Person in Charge* 3-304.11 Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions* ( ) q Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Resumed Food and Rrated or of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated � ) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 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 HermeticallySealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served * Pe 7-206.13 Tracking Powders,Pest Control and 3-801.11(C) Unopened Food Package Not Re-Served* 3-201.13 Fluid Milk and Milk Products 4-501.112 Mechanical Wazewashing-Hot Water Monitoring 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 1 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(1)(2) Eggs-155'F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or Equipment 5-101.11 Drinking Water from an Approved System* * gg Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Effect-iitnom 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.l l(B)(1)(2) Pork and Beef Roast-130'F 121 min* Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and Stuffing Containing Fish,Meat,Poultry or 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* g g �' S90.009(A)-(D) Violations of Section 590:009(A)-.(D)in catei- Sources* Ratites-165'F 15 sec* ing,mobile food,temporary and residential 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145'F* kitchen operations should be debited under Game and AutWildhority Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* RegulatoryAuthorlty 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 1 Cleaning Procedure* 165°F* foodbome illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding Requiremenpractices ts should be debited under#29-Special 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165'F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165'F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES 3-202.15 Package Integrity* 3-301.12 Preventing Contamination When Tasting* 3-403.11(C) Commercially Processed RTE Food-140°F* Blue Items 23-30) 12 Prevention of Contamination from Hands Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 13 Handwashing Facilities 3-202.18 Shellstock Identification* 3-501.14(A) Cooling Cocked PHFs from 140'17 to 70°F 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Item Good Retail Practices FC 590.000 5-203.11 Numbers an Capacities*Ca acities* Within 4 Hours* 23. Management and Personnel FC-2 .003 Tags/Records:Fish Products 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction* 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient * 5-205.11 Accessibility,Operation and Maintenance Temperature Ingredients to 41'F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention Within 4 Hours 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients' Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. 1 Poisonous or Toxic Materials I FC:-7 1.008 HACCP Plans 6-301.12 1 Hand Drying Provision 129. 1 Special Requirements 1.009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Formback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. P`oF."E Toyry TOWN OF BARNSTABLE HEALTH INSPECTOR,s Establishment Name: Date: Page: of OFFICE HOURS _ PUBLIC HEALTH DIVISION 8:00-9:30 A.M. BARN57ABLE. ` 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified MASS g. MON.8624644-FRI. +asq• HYANNIS, M`A02601 508� No Reference R-Red Item PLEASE PRINT CLEARLY. ..• se 'FDN1� FOOD,ESTABLISHMENT-INSPECTION REPORT Name DateQr a of T e Inspection [ UU O r utine Address Riskcod Service ction Level ai Previous Inspection Telephone Residential Kitchen Date: Mobile Pre-operation Owner o HACCP Y/N Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other Inspector Out: Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ LOO- 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) v[i ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures f fn i fL01- ❑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 i 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: El 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 13=One critical violation and less than 4 non-critical violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If Seriously Critical Violation=F is scored automatically o la hot 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than i non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of ( )( ) be in writing and submitted to the Board of Health at the above address violations observed,7 to anon-critical violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials FC-7 590.008 9 violation,4 to 8non-Critical violations=C. 29.Special Requirements (590.009) within 10 days of receipt of this order. 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: 31 Dumpster screened from public view 67 Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Signature Print: Self Service Wait Service Provided Grease Trap Size .Variance Letter Posted Y N SIC Dumpster Screen? Y N x Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs Cooked and RTE Foods.* * 19 PHF Hot and Cold Holding 2-103.11 Person-in-Charge Duties 3-302.14 Protection from Unapproved Additives Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F 590.004(F) EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 2 590.003(C) Responsibility of the Person-in-Charge to Other* g 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* Applicants* 3-302.11(A) Food Protection* 7-202.11 Restriction-Presence and 7-201.11 Separation-Storage* 20 Use Time as a Public Health Control t * 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* 3-304.11 Food Contact with Equipment and Utensils Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.004(11) Variance Requirements 590.003(G) Reporting by Person in Charge* 7-203.11 Toxic Containers-Prohibitions* Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 3-306.14(A)(B)Returned Food and Reservice of Food* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS(HSP) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Warewashin Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a HermeticallySealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* * P 7-206.13 Tracking Powders,Pest Control and 3-801.11(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* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11 A Clean Utensils and Food Contact Surfaces of * Animal Foods That are Raw,Undercooked or 5-]Ol.l1 Drinking Water from an Approved System* ( ) Eggs-Immediate Service 145°F 15 sec g PP Y Not Otherwise Processed to Eliminate Equipment* 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* specmc vtnooi 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 StuffingContaining Fish,Meat,Poultry or 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* g 590.009(A)-(D) Violations of Section temporary and - ide in cater- * Ratites-165°F 15 sec* in mobile food,tem or and residential Sources g• P �' 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 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* 3-403.11(3-301.12 Preventing Contamination When Tasting* C) Y Commerciall Processed RTE Food-140°F* (Blue Items 23-30) Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 13 Handwashing Facilities 3-501.14 A CoolingCooked PHFs from 140°F to 70°F 3-202.18 Shellstock Identification ( ) Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F P Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 5-20411 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 . 3-402.11 Parasite Destruction* Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients' Supplied with Soap and hand Drying Devices 27. 1 Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 29. Special Requirements 1.009 3-502.11 Specialized Processing Methods* 30. Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Formback6-2doc 'Denotes critical item in the federal 1999 Food Code or 105 CMR 590.001. 'Denotes critical item in the federal 1999 Food Code or 1.05 CMR 590.000. oFINE ropy TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: Date: Page: of v� 4 OFFICE HOURS PUBLIC HEALTH DIVISION a:oo-s:soA.M. BARNSfABLE. = 200 MAIN STREET 3:30-a:so P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified � 639• `0� HYANNIS, MA 02601 MON.-46 No Reference R-Red Item PLEASE PRINT CLEARLY `lec MPS a FOOD ESTABLISHMENT INSPECTION REPORT 508$62 46 44 Name Dat / T e of Type of Inspection �eration(sl Routine Address Risk Fo ervice spection Level c ion Telephone Residential Kitchen Date: y/ Mobile Pre-operation Owner HACCP WIN Temporary Suspect Illness I In Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other !� Inspector Out: LIZ 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)Related to Foodborne Illness Interventions and Risk Factors (Red Items) Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑5.Receiving/Condition ❑ 17.Reheating ❑6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑ 20.Time As a Public Health Control ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY 1 9 �J(p �I V► ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories VVbq�6 Violations Related to Good Retail Practices(Blue Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ® Emergency Suspension C N Official Order for Correction:Based on an inspection today,the items ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. B=One critical violation and less than 4non-critical violations re g 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If Seriously Critical Violation t F is scored automatically o la hot 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than i non-critical. If no critical water,sewage bade-up,infestation of rodents or insects,or lack of )( ) be in writing and submitted to the Board of Health at the above address violations observed,7 to anon-critical violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials (FC-7 590.008 9 violation,4 to Snon-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 viewINA',. Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's S' nature Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y NCb��j ,A� �� cvas �4c Dumpster Screen? Y N Y �/ 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) Assignment of Responsibility* 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41'F/45'F Within 4 Hours* 3-501.15 Cooling Methods for PHFs 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* g 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) 590.003(C) Responsibility of the Person-in-Charge[0 7-102 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* * Other* .11 Common Name-Working Containers* 3-501.16(A) Hot PHFs Maintained At or Above 140'F 2 Require Reporting by Food Employees and Contamination from the Environment 7-201.11 Separation-Storage** 3-501.16(A) Roasts Held At or Above 130'F* Applicants* 3-302.11(A) Food Protection* p g 20 Time as a Public Health Control 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 7-202.11 Restriction-Presence and Use* 3-501.19 Time as a Public Health Control* * Applicant To Report To The Person In Charge* 3-304.11 Food Contact with Equipment and Utensils* 7.202.12 Conditions of Use 590.004(11) Variance Requirements 590.003(G) Reporting by Person in Charge* 7-203.11 Toxic Containers-Prohibitions* Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Rrated or of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated ( ) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Warewashin Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetical] Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* Y P 7-206.13 Tracking Powders,Pest Control and * 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served 3-202.13 Shell Eggs* I Sanitization Temperatures* TIMEITEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(1)(2) Eggs-155'F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of E s-Immediate Service 145'F 15 sec* Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System* gg Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meals&Game Pathogens* eff-mr urnoor 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 ShelMsh 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-I55`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. radicsshould be debited under#29-Special 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165'F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165'F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3-403.11 C Commercial] Processed RTE Food-140°F* Blue Items 23-30) 3-202.15 Package Integrity ( ) y Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 3-202.18 Shellstock Identification* 13 Handwashing Facilities 3-501.14(A) Cooling Cooked PHFs from 140'17 to 70'F 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70'17 to 41'F/45'F Item Good Retail Practices FC 590.000 Tags/Records:Fish Products 5-203.11 Numbers an P d Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction* Temperature Ingredients to 41'F/45'F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. 1 Poisonous or Toxic Materials I FC-7 1.008 HACCP Plans 6-301.12 Hand Drying Provision 129. Special Requirements 1.009 3-502.11 Specialized Processing Methods* 30. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 1 Conformance with Approved Procedures* S:590Formback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. ENVIROTECH LABORATORIES,INC. MA CERT. NO.:M-MA 063 8 Jan Sebastian Drive Unit 12 Sandwich,MA 02563 (508)888-6460 1-800-339-6460 FAX(508)888-6446 3 t� Client Name: Black Cat Tavern Location: 165 Ocean St. Address: 165 Ocean St. Hyannis,MA 02601 x:• Hyannis, MA 02601 K Lab Number: DW-190573 Collected By: Masa Date Received: 03/18/19 a Sample Type: Sushi Rice Well Specs: NA y. Location Source Date Collected Time Collected Comments s A 03/18/19 10:00 Sushi Rice Analysis Requested Units Recommended Limits Analysis Result Method Date Analyzed Analyzed By pH sushi rice pH units <4.6 3.76 SM 4500-H-B 03/18/2019 RL Comments: All samples were analyzed within the established guidelines of US EPA approved methods with all requirements met, unless otherwise noted at the end of a given sample's analytical results. We certify that the following results are true and accurate to the best of our knowledge. Date 3/19/2019 Ronald J. aari Laboratory Director: i BRL=Below Reportable Limits *See Attached Page 1 of 1 ❑Certification is not available for this analyze for potable water samples.. Oct. 14. 2014 To : Board of Health Town of Hyannis V - �.. Vlb For 2014 Sushi Preparation Data 1 Batch laboratory tested for Sushi Rice 2 Control of Parasites letter from Vender Black Cat Tavern 165 Ocean St. Hyannis, MA 02601 General Manager Scott Brownlee •— I Chef �/Masa Oyamacla ENVIROTECHLABORATORIES,INC. MA CERT. NO.:M-MA 063 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 165 Ocean St Address 165 Ocean St. Hyannis,MA Hyannis,MA 02601 Sample Date 10/09/14 Collected By client Sample Time NA Sample Type Rice Date Received 10/09/14 Lab Order Number OW-143390 Well Specs Location Source' �r : Date Collected Tlme Collected ' i.F A 1'0109/14''x Analysis Requested Units Recommended Limits Analysis Result Method Date Analyzed Analyzed By pH _ pH units 6.5-8.5 3.95 SM4500-H-13 10/9/2014 LL Comments: Date 10/10/2014 Ronald J.Saari Laboratory Director BRL=Below Reportable Limits *See Attached Page 1 of 1 cCertification is not available for this analyte for non-potable water samples.. y �7�e,e...... Z,-_:�0 1P , -*'se.....,, Z�,.,f,E"� ',,�,�f.,��'.,,�,.,,�,�'��,,","'?..,��,.�,,� � ssse, — —, � ms-3s,", �_. .j��'�� , — .. ` I y I ..l yl'3— n ::.." _ =a Tree C©ntrol of Pay ashes October 11, 2014 Black Cat Tavern -" - - - I 165 Ocean Street a H annis MA Q601 Y ... The FDA states that parasites consumed in uncookec or undercooked seafood can present's human health hazard. It is recommended to control#'his hazard by r-reeziig y , fish at-4 degrees Fahrenheit or below for 7 days`or at'=31 degrees Fahrenheitor below-for 15,11hours to kil: the parasites We certify that he fro.4en fish we prcwide you have been frozen according ��these requirements The FDA recognizes that -iot every Pi type of raw fish poses a parasite hazard A£table of r - species,and associated hazar sE�s"" u61 hed in the FDA`s FP; '6 Fisheries Products' p Hazards & control Guide.The-species,-which are commonly us-6d in sushi ared which do not pose a parasite hazard.are the:Nbefin, yellowf n, and bigeye tunas, yellowtail, tilefish:varrous atker"fish species,.and most types of fa'rrn-raised fish (that a e:fed: formulatec feed). We carry G variety cf farm-raised fish, which includes salmon, hybrid bass, halibut:.turbot, bronz�ni, ctorade, and Korean hrme (fluke): Weertifu that the aqua'cultured fis�"we provide ya are raised tr open ocean water net pens F or land based operations. If raised in land based freshwater bodies, controls exist to exclude'parasites,particu�arly those that may enter throe W he skin such as - "trematodes. V1le also certify that`the4isf4'feed used is either frozien or heat-treated. .:',,and does.,not contain live parasites y:.' Sincerely, _ H David Stadethofer , h> .� _. Quality 1 su 1 nce ; . ?7 Fk�odrnar .Road, Boston,=MA 0211,8, .. Phone_(617) 269-9988; Fax 6r 7-269-8342 Erriail: day#c=st@trueworldfoods.corr X_ ' l DocuGard 04541-6 Security Features DocuGard 04541-6 Security Features Prints"VOID"on front 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 Blue background highlights Blue background highlights erasure alterations erasure alterations I 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 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 I DocuGard name and is difficult to copy Security Features Box lists i •Security Features Box lists tamper-resistant attributes tamper-resistant attributes Rice Acidification Log <4.1 pH Date/Time pH pH (for extra Initial Manager adding vinegar) verify 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 36 ENVIROTECH LABORATORIES,INC. MA CERT.NO.:M-MA 063 8 Jan Sebastian Drive Unit 12 Sandwich,MA 02563 t. (508)888-6460 1-800-339-6460 r* FAX(508)888-6446 Client Name: The Black Car Tavern Location f Address: 165 Ocean St Hyannis,MA Hyannis,MA Lab Number: DW-183746 Collected By: client Date Received: 10/23/18 Sample Type: Rice Well Specs Location=,Source ADateColleetedy �lEiaieCallecled Gamnteuts ;', mill Analysis Requested Units Recommended Limits Analysis Result I Method Date Analyzed Analyzed By pH sushi rice pH units <4.6 3.67 SM 4500-H-B 10/23/2018 RL Comments: Low pH indicates high corrosive characteristics. f i I t f �C1U1.2 x Date 10/24/2018 Ronald J Saar L Lnborat ry Dl ctor t C. BRL=Below Reportable Limits *See Anached Page 1 of 1 U. aCertification is not available for this analyze for potable water samples.. ENVIROTECH LABORATORIES,INC. MA CERT.NO.:M-MA 063 8 Jan Sebastian Drive Unit 12 Sandwich,MA 02563 (508)888-6460 1-800-339-6460 3C FAX(508)888-6446 M Client Name: Black Cat Tavern Location: Hyannis,MA Address: 165 Ocean St. Hyannis,MA 02601 ' Lab Number: DW-180516 ' Collected By: Client Date Received: 03/08/18 2h Sample Type: Rice Well Specs: NA Location Source Date Collected Time Collected Comments - A 03/08/18 Sushi rice Analysis Requested Units Recommended Limits Analysis Result Method Date Analyzed Analyzed By pH sushi rice pH units <4.6 3.45 SM 4500-H-B 03/08/2018 LL Comments: Date 3/15/2018 Ronald J.Saari Laboratory Directo r/ t� BRL=Below Reportable Limits *See Attached Page 1 of 1 OCertification is not available for this analyte for potable water samples.. Message Page 1 of 3 McKenzie, Marybeth To: masa oyamada Subject: RE: Morning Masa, I got your revisions and here are a couple of corrections. The directions for the pH meter must be supplied in the HACCP and the dimensions of the holding container for the rice, a 20 gallon container is to confusing to most people. Please state that the rice must be cooled in the container at a depth of 4 inches or less. Everything else looks good and I will substitute the pages when everything is submitted. Thanks, Marybeth McKenzie -----Original Message----- From: masa oyamada (mailto:masal9@msn.com] Sent: Saturday, April 27, 2013 7:00 PM To: McKenzie, Marybeth Subject: Re: Hi, Marybeth, Thank you for your advice. I would reply you with quote your email. I revised document (yellow highlighted) based on your suggestions. Please refer my replying. I also would appreciate any suggestion/recommendation from you. Regards, Masa 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. Sorry, that's my mistake. I don't use soy sauce when I make sushi rice at Harbor Shack. I also sent the rice which was made with this receipt (without say sauce). Than you for pointing out. Please see attachment 16. 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. At this moment, I have to talk to owner for next off season. I'll update it when we decide to do SUSHI night at Black cat tavern next season. I hope it would be acceptable for you. 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. 5/2/2013 Message Page 2 of 3 i At Harbor Shack, SUSHI will be prepared based on original plan (within 20 min/order) and also SUSHI will be prepared in advance and kept in refrigerator maximum 12hrs. After 12 hrs, all remaining SUSHI will be discarded. I revised that parts in page 17 to fit to our procesure, and I would appreciate any suggestion from you. i' 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. Size of shallow bowl is 20 gallon size, and Time of cool down will be less than one hours. 5. pH test paper must be available incase the pH meter breaks. Directions for use of each one must be incorporated into the plan. Please refer page 28. I wrote using pH paper (including procedure) for emergency case. I will put this information as reference in page 16. 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. This reference information is adapted into page 16. (the rice must be discarded if it is older than an hour) -----Original Message ----- From: McKenzie, Marybeth To: masa19(a.msn.com Sent: Friday, April 26, 2013 9:32 AM 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. 5/2/2013 Message Page 3 of 3 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 FACCP 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. r ' I 5/2/2013 l Massachusetts Department of Public Health 3/ �� �/S Bureau of Environmental Health 305 South Street Jamaica Plain, MA 02130-3597 (617) 983-6700 (617) 983-6770 - Fax Food Protection Program Policies, Procedures and Guidelines Issue: Using Acidification to Make Cooked Rice a Non-Potentially, Hazardous Food No: RF 3 3 : FC 3-502.11, FC 8 201.13, and FC:8-20;1' 14 Purpose . Any food establishment,which acidifies rice in order to render it a non-potentially hazardous food, must obtain a variance from the board of health (BOH) in accordance with FC 3-502.11 Variance Requirement. A request for such a variance must be accompanied by a HACCP plan in accordance with FC 8-201.13. FC 8-201.14 identifies the required contents of a HACCP plan including the identification of hazards, critical control points (CCPs), monitoring procedures, critical limits and corrective actions. The plan must also identify records maintained for monitoring CCPs and methods for verifying that the plan is working. Public Health Rationale A Hazard Analysis Critical Control Point(HACCP)plan is necessary when conducting specific food processes such as acidification. Such processes have historically resulted in more foodborne illness than standard processes. They present a significant health risk if not conducted under strict operational procedures. Cooked rice is a PHF. If the pH of the rice is not brought down below 4.6, it may be able to support the growth of pathogens when stored at room temperature. The preparation of vinegared sushi rice may require the person in charge and food employees to use specialized equipment and demonstrate specific competencies. The variance requirement is designed to ensure that the proposed method of operation is carried out safely. The HACCP plan must include the following: ❑ There must be a written recipe or formulation for acidifying the rice. The recipe must contain the weights of rice and water needed prior to cooking. The recipe must be validated by a food laboratory to show that it results in cooked rice that has a target pH of 4.1. Any change in the recipe would require lab validation of the new recipe before it may be used. For example, switching to a new brand of vinegar is a significant change and necessitates the revalidation of the recipe. Cooked rice must be cooled in a shallow container that is less than 4" deep to promote rapid cooling of product and uniform acidification. w/One of the CCPs must be the pH of the cooked rice.A calibrated pH meter or pH test strips must be used, according to manufacturer's instructions,to monitor the pH of every batch of acidified rice. The pH strips must be able to detect 0.1 unit differences inI LpH. The target pH hould be 4.1 but must not exceed 4.6. V�S Ca(,,Vrk�6L pn /hbQ . The results of the pH measurement of each batch of rice must be properly recorded, and the records must be retained for 30 days. Date Issued: 519/2001 Date Revised: Message Page 1 of 1 McKenzie, Marybeth From: McKenzie, Marybeth Sent: Thursday, March 12, 2015 9:18 AM To: masal9@msn.com' Subject: Black Cat Tavern Morning Masa, I received your pH testing for the Black Cat Tavern and put it in your folder. Looks good and thanks. Quick questions that I need to verify to put towards this years HACCP sign off: The HACCP must have a written recipe or formulation for acidifying the rice. The recipe must contain the weights of rice and water needed prior to cooking and this recipe must be validated by a food laboratory to show that it results in cooked rice that has a target pH of 4.1. Can you please email me the recipe (product with the brand names of the products used) and weights again to put toward this years approved HACCP. If you plan on making sushi at the Black Cat Harbor Shack then that recipe will have to be tested too. Any questions please let me know. Thanks, Marybeth McKenzie R.S. 3/12/2015 fWl TO: Town of Hyannis ' Health Department a 1 � i 3 I 3 1 3 The pH test result of SUSHI rice March/09/2015 I i � li � 1 3 � � 3 i i i I I I � I f I i 3 I i � 6 i i 1 i 3 i 3 The Black Cat Tavern 165 Ocean St. Hyannis, MA, 02601 General Manager e-4-c—ott Browniee Chef i Masa Oyamada 3 ' r ENVIROTECH LABORATORIES,INC. MA CERT.NO.:M-MA 063 8 Jan Sebastian Drive Unit 12 Sandwich,MA 02563 (508)888-6460 1-800-339-6460 FAX(508)888-6446 Client Name Black Cat Tavern Location Hyannis,MA Address 165 Ocean St. Hyannis, MA 02601 Sample Date 03/06/15 Collected By Client Sample Time Sample Type Rice Date Received 03/06/15 Lab Order Number DW-150362 Well Specs NA Location Source .Date Collected,: "Time,Collected Comments A 3/6/15 �Np w k Analysis Requested Units Recommended Limits Analysis Result Method Date Analyzed Analyzed By pH pH units 6.5-8.5 3.82 SM4500-H-B 3/6/2015 LL Comments: Date 3/9/2015 Ronald J.Saari Laboratory Director BRL=Below Reportable Limits *See Attached Page 1 of 1 OCertifrcation is not available for this analyte for non potable water samples.. TO: Town of Hyannis Aq �a Health Departments rtia The preparation of SUSHI rice March/27/2015 I The Black Cat Tavern 165 Ocean St. Hyannis,MA, 02601 General Manager Sc rowniee Chef asa Oyamada Preparation of SUSHI RICE Reference: FDA Food Code MA State Guideline R173-2 Receipt: Rice (brand name/HOMAREI, location of origin/California) Sushi Vinegar(brand name/MITSUKAN or TSUBASA) Salt, Soy sauce Procedure: 1) Measure 4 plastic cup of rice (total 180mL 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 size) 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 Measurement cup Water Vinegar cup 14 cup 2520ml- Line 14 378mL 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 MORRELL A SSOCIA T ES Client: The Black Cat Tavern 165 Ocean Street Hyannis, MA 02601 Client Contact: Scott Brownlee Sample Description: Sushi Rice made on 3/1/2011. Date Sampled: 3/1/2011 Sampler: S. Brownlee Date Received: 3/1/2011 Courier: S. Brownlee Date Analyzed: 3/1/2011 Analyst: G. Cona Sample Description: pH. Sushi Rice 3.95 To the best of my knowledge,the information contained in this report is a true and accurate statement. Authorized By: cV John 0. Morrell,PhD,REHS/RS,CHO, Laboratory Director/ Date Meter Slope: 96.2% (4.00,7.00, 10.01) Public Health Consultants•Food&water Analysis•Integrated Pest Management P.O.Box 268 Marshfield, Massachusetts 02050-0268 (781)837-1395 www.morrell•associates.com Preparation of Seafood for Sushi and Sashimi on Our Menu A-0 a iy� � Menu Item Receive Store Prepare Hold&Service Tuna Frozen Freeze Natural defrost. Keep under 41OF (under-20°F) Then take off moisture. Yellow tail Frozen Freeze Natural defrost. Keep under 41°F (under-20°F) Then take off moisture. Salmon Fresh Marinade w/salt Natural defrost. Keep under 41'F &rice vinegar. Then;take off Then.freeze. moisture. (under-201) Bass Fresh Marinade w/salt. Natural defrost. Keep under 41°F Then freeze. Then take off (under-20°F) moisture. Scallop Fresh- Take off moisture Natural defrost. Keep under 41°F Then freeze. Then take off moisture., Squid Frozen Freeze Natural defrost-"Ir Keep under 41°F (under-20°F) Then take off moisture. Shrimp Frown Freeze Natural defrost. Keep under 41°F (under>20°F) Then cook. _ Eel Cooked Frozen Freeze Natural defrost. Keep under 417 (under-20°F) Then heat up. *We do away with left over which is defrosted food after operation every time. Date: Signature: Black Cat Preparation of Seafood for Sushi and Sashimi on Our Menu Menu Item Receive Store Prepare Hold&Service Tuna $Frozen ,�� Freeze � Natura(defrast Keep under41"F ; � (under 2oF) F�Thentake offer V. a z - , a p Yellow tail Froze r Freeze Natural defrost. Keep under 41°F (under-207) Then take off _' moisture. Salmon Fresh Z arinade w/$alter Natural defrost Kee under 41 Then takeoff ��� �Bass Fresh Marinade w/salt. Natural defrost. Keep under 41°F Then freeze. Then take off (under-20°F) moisture. "Scaf-1op8�. "r'i Fresh �� Take off moisture �Natural�tlefrost ,Kee under 41 F Squid Frozen Freeze Natural defrost. Keep under 41°F (under-20°F) Then take off moisture. Eel Cooked Frozen Freeze Natural defrost. Keep under 41°F (under 20 F) Then heat up *We do away with left over-Nhich is defrosted food after operation every time. Dater Signature: Black Cat Preparation of SUSHI RICE for restaurant Black Cat 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 180mL 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 includin%,tea step after cooked 4) Transfer cooked rice into the plastic bowl -- �w �►J � 0 rhw�, 5) Add sushi vinegar 15 %step 1) =approx 370ml-or 0.6 plastic 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 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 Black Cat plastic cup Water Vinegar 3.5 cup= 180mL x 3.5 1 cup=630mL a;n 14 cup 4 cup Line 14 0.6 plastic cup- _y 21 cup 6 cup Line 21 0.9 plastic cup 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 which contains 30ml-of Deionized Water to be total 40ml-, dip pH strip and read JSa kje, -}' pVN IAX� Date: Signature: t ,( . Black Cat NA V '" t T • • LOBSTER • 406 West Main Street Hyannis, MA 02601 November 9,2010 Black Cat Restaurant Hyannis, MA 02601 To whom it may concern, This letter is to confirm our procedure when handling the seafood being used by the Black Cat Restaurant on their"Sushi Night". We have been given a standing order,which is to be delivered every Monday afternoon. The seafood used for this event, will be processed and then frozen for a minimum of 7 days prior to delivery. Sincerely, TOWN OF BARNSTABLE OFFICE OF 1 BOARD OF HEALTH MAIL 0o i639- 367 MAIN STREET �cK HYANNIS, MASS.02601 July 9, 1993 Richard Wagner Glen Ream The Black Cat 165 Ocean Street Hyannis, MA 02601 Dear Mr. Wagner and Mr. Ream: You are granted a variance from the Board of Health Regulation which prohibits outside cafes in the Town of Barnstable. You are granted permission to install an outside dining area at the Black Cat restaurant, located at 165 Ocean Street, Hyannis, with the following conditions: ( 1) You must install a grease recovery device inside the building before placing any seats outdoors. The existing 2000 gallon inground grease trap is not of sufficient capacity to handle the' additional seating proposed to be placed outdoors. (2) The electronic air curtains and screen doors shall be installed at both doorways utilized by waiter/waitress personnel prior to opening the outside dining area. (3) All the outside cafe criteria (A-0) shall be strictly adhered to. The Board of Health may revoke this variance anytime unsanitary conditions are observed by a health inspector or by a Board of Health member or anytime one of the above conditions is not strictly adhered to. Sincerely yours, Susan G. R sk, R.S. Chairman Board of Health Town of Barnstable SGR/bcs enclosure 1 1 ,�` 1 �I ', 'i (. s s 1 t '� � �� --- I 4 1 i I - - -- lobster specialties draft beers boiled 1 lb lobster served wlpotato&veg of the day cape cod red ..........................................................$5.50 single or double....................................................market cape cod beach blonde ale......................................$5.50 mayflower ipa ........................................................$5.50 baked stuffed 1 lb lobster served wlpotato&veg of the day sam adams seasonal .............................................$5.50 single or double....................................................market bud light ......................................................$4.00 lazy man lobster newburg Stella artois ...........................................................•$5.50 served w/potato&veg of the day..........................$25.95 Milk lobster ravioli........................................................$22.95 bottled beers budweiser...............................................................$4.00 - meat & poultry bud miller ..................................................................$4.$4.0000 r lit ee grilled 8 oz.filet mignon w/red bliss """""""""""""""""""""""""""""" mashed potatoes&veg of the day $33.95 coors light...............................................................$4.00 P9 Y......................... michelob ultra.........................................................$4.50 grilled steak tips&grilled lobster tail w/red bliss sam adams boston lager.........................................$6.00 mashed potatoes&veg of the day.........................$34.95 grey lady (nantucket)...............................................$6.00 grilled peppercorn encrusted 12 oz ny sirloin topped corona extra...........................................................$6.00 w/gorgonzola cheese w/red bliss mashed potatoes heineken..................................................................$6.00 &veg of the day.....................................................$34.95 guinness (pub can) ..................................................$6.00 marinated steak tips served w/red blissed amstel light.............................................................$6.00 ®� a g�$•• '�'r mashed potatoes&veg of day $21.95 yuengling lager........................................................$6.00 a P 9 y""""""""""""""' leinenku el s summer shandy $6.00 asian chicken stir fryserved over scallion rice.....$18.95 9 .. angry orchard (cider) .............................................$6.00 stuffed chicken w/basil pesto,artichoke hearts, roasted red bridge (gluten free)...........................................$5.50 peppers and mozzarella topped w/corn chipotle cream beck's non-alcoholic................................................$5.50 sauce served w/mango risotto..............................$19.95 beverages Casual Waterfront Dining stuffed chicken saltimbocca w/red bliss mashed coke........................................................................$2.50 potatoes&veg of the day $20.95 diet coke.................................................................$2.50 side orders sprite......................................................................$2.50 1st Place Winner fanta orange soda...................................................$2.50 french fries ............................................................$5.95 pink lemonade.........................................................$2.50 2012 2013 & 2014 baked potato .. .....................................................$2.50 ginger ale................................................................$2.50 parmesan risotto....................................................$3.95 bottled water(20 oz.)..............................................$2.75 Cape Cod Chowder Festival red bliss mashed potatoes......................................$2.95 bottled water(1 liter)..............................................$6.00 scallion rice............................................................$2.50 barq's root beer......................................................$3.00 Best Giant Lobster Roll, tole slaw ............$1.95 coffee.....................................................................$2.25 .................................................... 2013 Yankee Magazine vegof the day $2.95 decaf coffee...........:...............................................$2.25 y......................................................... iced coffee..............................................................$2.25 � bleu cheese dressing...............................................$1.95 iced tea...................................................................$2.25 ! lobster newbur sauce............................................$1.95 Entertainment Nightly 9 hot tea....................................................................$2.25 I herbal tea................................................................$2.50 Visitus Next Door at milk.........................................................................$2.50 chocolate milk.........................................................$2.75 508-778-1233 Black Cat Harbor Shack juice......................................................................:.$2.75 Cape Cod Fare& Homemade Ice Cream visit our other fine restaurants Open Year Round. and ; Serving Lunch, Dinner & Sunday Brunch Shack Out Back Roadhouse Cafe �41�..®���. � Raw Bar FOOD & DRINK C'.�,P&R.6w.�. 165 Ocean Street 488 south street 544 main street Hyannis, Massachuestts 02601 Ask about our exclusive Black Cat Tavern hyannis, ma hyannis,ma apparel and merchandise 508.775.2386 508.790-5700 WWW.blackcattavern.com www.roadhousecafe.com www.colomboscafe.com raw bar salads fried seafood little neck clams (6).................................................$9.95 tomato&fresh mozzarella stack..........................$10.95 served w/cole slaw&french fries select oysters (6)...................................................$13.95 cucumber avocado salad.......................................$10.95 fish&chips............................................................$19.95 hotshot oysters (6)................................................$14.95 fresh spinach salad...............................................$11.95 whole belly clams.................................................market jumbo shrimp cocktail (4)...........:..........................$13.95 bit wedge salad.....................................................$10.95 sea scallops..........................................................$23.95 seafood sampler 2 little neck clams, mediterranean salad.............................................$11.95 select oysters......................................................market 2 select oysters, 2 shrimp cocktail.......................$15.95 buffalo chicken salad............................................$12.95 gulf shrimp............................................................$23.95 lobster martini......................................................$16.95 beet&goat cheese salad......................................$11.95 calamari................................................................$18.95 ahi tuna sashimi....................................................$12.95 mixed green or classic caesar................................$9.95 ahi tuna tartar.......................................................$11.95 w/crabby cake......................................................$15.95 black cat fried seafood platter w/marinated steak tips.........................................$18.95 native haddock,whole belly clams,gulf chilled seafood tower w/grilled chicken..................................................$13.95 shrimp,sea scallops,served w/cole slaw w/grilled salmon...................................................$16.95 and french fries..........................................$32.95 serves 2 or more-seaweed salad,ahi tuna w/lobster salad.....................................................$25.95 sashimi,chilled lobster tail,4 shrimp cocktail 6 select oysters&6 little neck clams. ..$59.95 giant black cat lobster roll ..........$25.95 baked seafood served w/cape cod potato chips&a pickle day boat scrod w/potato&veg of the day.............$19.95 baked sea scallops w/potato&veg of the day.......$23.95 soups & starters cup bowl fat cat sandwiches baked seafood casserole soup of the day.....................................$4.95.........$5.95 served w/skinny fries&cole slaw w/potato&veg of the day.....................................$23.95 award winning clam chowder...............$5.95.........$7.95 fried clam Poll......................................................market baked stuffed haddock w/potato&veg of the day..$23.95 lobster bisque....................................$10.95 fried popcorn shrimp Poll......................................$16.95 baked stuffed shrimp w/potato&veg of the day..$23.95 native steamers...................................................market oyster po'boy sandwich........................................$17.95 seafood specialties steamed mussels dijon..........................................$13.95 pan seared diver scallops w/fresh fruit risotto.....$25.95 grilled lobster tail. . . ..........................................:$16.95 fat cat sandwiches 9 served w/cape cod potato chips&a pickle sesame crusted pan seared tuna spicy ginger sauce an seared crab cakes..........................................$13.95 p buffalo chicken wrap $12.95 w/scallion rice&seaweed salad............................$24.95 """"""" ...........................fish tacos (2 soft shell) . $12.95 ............................................ chicken caesar wrap ...$12.95 grilled cajun salmon w/fresh fruit salsa cajun shrimp tacos (2 soft shell)............................$11.95 turkey bit wrap. ....................................................$12.95 &scallion rice........................................................$23.95 ahi tuna tacos (2 soft shell)...................................$12.95 oven roasted pistachio encrusted salmon chicken quesadillas...............................................$11.95 burgers scarlet orange honey glaze w/fruit risotto.............$24.95 lobster quesadillas................................................$16.95 served w/skinny fries&a pickle pan seared cajun swordfish fried onion rings......................................................$7.95 black cat double stack two 6 oz.angus w/scallion rice&fresh fruit salsa..........................$25.95 buffalo wings.........................................................$11.95 patties w/lettuce,tomato,cheddar cheese,bacon sweet ands is stick wings.................................$11.95 grilled cajun shrimp w/sweet&spicy risotto.......$24.95 spicy y g &fried onion rings on a pretzel bun.....................$16.95 fried chicken tenders............................................$11.95 pan seared jerk haddock scallion rice&mango salsa.................................:.$22.95 baked stuffed mushrooms caps............................$10.95 half pound angus...................................................$11.95 stuffed quahog........................................................$6.95 w/cheese.........................................................$12.95 oven roasted day boat scrod scallops wrapped in bacon....................................$13.95 w/cheese&bacon............................................$13.95 scallion rice&coconut lime broth.........................$21.95 clams casino (6)....................................................$10.95 w/bleu cheese&caramelized onions...............$13.50 sauteed gulf shrimp w/roasted plum tomatoes&white oysters rockefeller 4 $13.95 wianno burger wl melted cheddar, horseradish wine sauce over angel hair...................................$24.95 baked seafood sampler:4 mushroom caps, sauce&crispy fried onions...................................$13.95 4 scallops&bacon, 2 clams casino, hyport burger w/boursin cheese,peppercorns black cat bouillabaisse 2 oysters rockefeller............................................$21.95 &caramelized onions............................................$13.95 shrimp,scallops, mussels,little neck clams, fried calamari.......................................................$11.95 osterville burger w/fried oysters,crumbled scrod&calamari all simmered in a light szechawan calamari..............................................$12.95 bleu cheese and bacon..........................................$15.95 tomato broth..............................................$36.95 fried popcorn shrimp............................................$12.95 centerville burger w/crumbled bleu cheese, fried oysters........................................................market bacon & bbq sauce................................................$14.50 Consumption of raw or undercooked seafood,poultry,eggs or meat may increase the risk of fried clams...........................................................market ••.•••....•••. food borne illness.Please tell us of your allergies or dietary requirements before you order.A vegetarian burger w/lettuce&tomato.. ..$11.95 gratuity of 18%will be added to parties of 6 or more Massachussetts meals tax is 7.00% Luncheon Entrees I e1he (Black Cat (Served with potato and vegetable,rolls&butter) BroiledScrod... . . . .. .. .... ... ........... .... ...... ......... . .... 8.50 LUNCHEON MENU With butter,White wine and lemon crumbs Served from 11:30 AM until 5:30 PM Native Scallops ... . . ............. ............ .... ......... .. . . ... 9.95 Please no cigar or pine smoking broiled en casserole with butter White wine and lemon crumbs Appetizers Marinated Grilled Breast of Chicken ... ............... ......... .. . . ... 7.50 Wine,lemon and herb marinade COLD Grilled Chicken Monterey...... ... .. .......... . ... .. ............ . .. 7.95 Bfa&k Wellfleet Oysters(five)......... 6.95 Jumbo Shrimp Cocktail(five) ... 6.95 t with grilled tomato,avocado and Monterey Jack Littlenecks on the half shell(six)... 5.95 Raw Bar Medley(two of each) .. 7.95 Grilled Steak Sandwich ........ ........ ......:.. . ....... .. ...... . .... 9.95 N.Y.Sirloin HOT ' Mussels Isabella.......... ... .5.95 Fried Calaman .......... .....5.95 From the Fryer with white wine,butter and garlic spicy marinara sauce (Served with french fries&tole slaw) Stuffed Quahog.............. 2.50 Escargot en Croute..... ....... 6.50 made in house in garlic butter Fish and Chips. ... . . .. ....... 8.95 Native Scallops .... ..... . . .. 11.95 Fried Sole 9.95 Jumbo Shrimp . . .. 12.95 French Fried Onion Rings ...... 3.95 Oysters Giannini(four) .. ... ... 6.50 freshly cut baked with pesto and mozzarella Native Whole Clams ....... .market Select Oysters .. ...... .. . . .. 11.95 Clams Casino(six).. .... ......5.95 Black Cat Grilled Shrimp. . .:...5.95 Black Cat Combination Platter . 13.95 sweet red and green pepper butter the f's specialty on duo of sauces t li Nacho Platter........ ...... ..4.95 Scallops wrapped in bacon.. ... . 6.50 lalapenos,salsa and sour cream lemon butter sauce Luncheon Sandwiches (All sandwiches and burgers served with lettuce,tomato and pickle garnish and french fries) Native Steamers For Two COLD i broth for dipping and drawn butter Soup and Sandwich.... .. ..... ... .. .. ....... .. ... . .... ..... . . . . . . .daily t ) ial Market Price t AW turkey,sW ss,scBLT triple decker on toasted white with mayonnaise 6.95 a y p Y i; 1 Soups turkey onotoasred wheat With mayonnaise 5.95 I T LI F TurkeySliced Rast ... ..... ... New England Clam Chowder French Onion Soup Gratinee .. . . 3.75 cup ...... .. .. .. ... ... 2.95 on toasted white with mayonnaise Lobster StJew 3.95 Soup of tphe Day 2.50 QLQ.. .....c... .. ..on marble rye With cucumbers onions swiss cheese house .. . .n 95 cu 4.50 bowl . .. ......... . .. . . 3.50 ! g Y g 7E° P I. bowl ... . .. .. . ... ... .. 6.50 crab,avocado,and tomato on toasted Wheat 8.95 ►°�YDg�g'� Luncheon Salads Tuna Salad.... .... . . . .. " (Served with fresh rolls&butter) on white toast with mayonnaise HOT Fresh Garden Salad . . .. .. .... . 2.95 Chef's Crab Salad ...... .. . .. . 8.95 (served on a roll unless otherwise noted) Tossed Caesar Salad. .. .. . ..... 6.95 Chef's Grilled Chicken Salad . . .. 7.95 Grilled Chicken .. . .. . . .. .. .. ... . .... .. ..... .. . . ... .. .. .... . .. . .. . 5.95 165 Ocean Street, Hyannis Grilled Chicken Caesar. .. ... ... 7.95 Chef's Tuna Salad ...... .. . .. . 6.95 white wine,lemon and herb marinade I Black Cat Chicken.. . .. . .. . . ... . . . . .. ... .... . .. .. . . .. . . ... . . .. .. . . 6.95 778-1233 California Cobb Salad .. .. .... . 7.95 with pesto and mozzarella cheese , Hamburgers f Cajun Chicken .. .. . .. . ... . . . . .. . .. .. .... ... .... .. ...... .. . .. ... . 6.50 I �. with garlic mayonnaise Charbroiled Burger. .. ... ... ... 5.50 Cat's Meow Burger . ... .. .. .. . 6.95 Fried Filet of Fish . . . .. . .. .. .. ... .. . .. ... .... ... .. . .. .. .... .. ... ... 5.95 Cheese Burger .. . .. . . . . .. ... . 5.75 onions,mushrooms,bacon&cheese with American cheese Mexican Burger ......... .. . .. 6.50 Fried Whole Clam Roll. . .. .. ... ... . . ... .. .. ...... . .. .... .. ... . .. .market Bacon Cheeseburger.... .. ... .. 5.95 avocado,salsa&Jack cheese Hot Pastrami Ruben . . . . .. .. ... .. ... .. .:.... .. . . . . . .. . . .. . . . . .. . . . 5.95 J on marble rye Tuna Melt . .. .. . . . . . . . .. .. . .. .. . . . . .. . .... .. . . . . . . . .. .. . . . . .. . .. 5.95 on marble rye with swiss i eJhe (Black Cat Ocean fresh Entrees DINNER MENU Broiled Chatham Scrod .. ... ... . .............. . ......... ... .. ..... 12.95 Bgirt,u„g at 5:30 ph-t with butter,white mine and lemon crumbs please no cigar or pipe s,nokh g Scrod Filet Franeaise. ... .... . . ... ... .... . . ......... . ... ....... 13.95 egg battered and sauteed in lemon butter and wine sauce Pasta Entrees Appetizers Fresh Bluefish .. . ... .. ... . ... . .. .. .. 11.95 Straw and Hay Pasta ........ ....... ................. .. ... ........ 14.95 COLD native favorite broiled with wine,garlic butter and lemon crumbs spinach and egg fettuccine tossed with proscuitto,peas,mushrooms,and Italian sausage, Wellfleet Oysters(five). .. .... . . 6.95 Jumbo Shrimp Cocktail(five) .. . 6.95 Poached Tautog .... . ... ... . .... .. . ... ... ... . ....... . . ........... 12.95 finished with fresh cream and blended cheeses with celery,tomato,garlic,onions and littlenecks Frutta di Mare.. ... ........ . . 16.95 Littlenecks on r/se half shell(six). . . 5.95 Raw Bar Medley(two of each) .. 7.95 •�•• • • ••• •• • Stuffed Sole. . . .. . ... . .. .... . ..... ... .. . ... ....... .... ... .. ..... 14.95 jumbo shrimp scallops and lobster meat on pasta with choice of red(marinara) HOT the finest of flounder with crabmeat stuffing and lemon buerre blanc or white(alfredo)sauce Mussels Isabella. . . . ..... .....5.95 Fried Calamari . . . . ..... .. . .. . 5.95 Native Scallops . . . . ..... ... .... ..... ......:... .... .... ... ........ 13.95 Black Cat Shrimp Scampi .................. ........... ............ 15.95 with white wine,butter and garlic spicy marinara sauce baked en casserole with white wine,butter and lemon crumbs jumbo shrimp sauteed with garlic,white wine,fresh herbs and finished Baked Stuffed Shrimp ..... . ... ... ....... 15.95 with sweet cream butter Stuffed Quahog.. . . . .... . . . . . 2.50 Escargot en Croute. . . . . . ... ... 6.50 P � made in house in garlic butter with crabmeat stuffing Fettuccine Alfredo...... ... .............. ..... .......... .. ....... 11.95 Black Cat Grilled Shrimp Alfredo made it to please his finicky pregnant wife! We think it will.please you too. French Fried Onion Rings .. . . . . 3.95 Oysters Giannini(four) . . . ... .. 6.50 P � •� ���� � � ••• •• • � �� � � •• •� � 16.95 freshly cut baked with pesto and mozzarella chef's creation served on a duo of sauces Pasta Marinara. . ................................... .... .......... 8.95 Clams Casino(six). . ... .. ..... 5.95 Black Cat Grilled Shrimp... . .. . 5.95 Grilled Swordfish Steak. ... . ... ..: .. . ........ . ..... ... . ..... .. .... 17.95 linguine noodles with red sauce sweet red and green pepper butter the 's specialty on duo o sauces basted with Benedictine butter g l'pp f l� Y f (Served with fresh garden salad*,rolls&butter) Nacho Platter. . . . . ... .. . ..... 4.95 Scallops wrapped in bacon. ... .. 6.50 Hyannisport Crab Casserole ... . .. ... .. .... .. . ........ . . .. ... .. .. .. 15.95 (*Caesar Salad,please add 2.00) jalapenos,salsa and sour cream lemon butter sauce someone's secret recipe Bouillabaisse . ..... ... ... .... ... .. .. . .. ... . ....... . . ..... ....... 17.95 Native Steamers For Two french seafood stew with our native catch broth for dipping and drawn butter Broiled Seafood Platter... .. . .. . ..... .. ... .. ........ .... ..... .. .. .. 16.95 Market Price shrimp,sole,scrod,scallops,littlenecks and mussels Lobster Soups Baked Stuffed Lobster-thermidor style for your ease New England Clam Chowder French Onion Soup Gratinee .. .. 3.75 Boiled Lobster-with drawn butter Additional Entrees cup . .. .. . . .. .. . .. . . . . 2.95 Lobster Saute-al/meat with lemon butter on toast points Marinated Grilled Breast of Chicken . ............. ... .... ... .... ...... 10.95 bowl . . . . . . . .. .. . . ... . 3.95 Soup of the Day white wine,lemon and herb marinade Lobster cup 2.50 Lobster and Seafood Newburg-served on a pu ff pastry she!! obster Stew P bowl . .. 3.50 Shore Dinner-one pound lobster,clams,mussels,sausage, Chicken Monterey.. ....... .............. ........ .. .... .. ........ 12.95 cup . . . . . . . .. . . . . . . .. . 4.50 p with grilled tomato,avocado and Montere ack cheese bowl 6.50 potato,and corn on the cob g y/ -Market Price- Chicken Marsala ... ....... ........... .. ..... ....... . ............ 12.95 Beef Entrees sweet Marsala wine and mushroom sauce (Served with fresh garden salad*,potato and vegetable,rolls&butter) Roast Duckling .. ............ .... ............. ..... . .. .. ........ 14.95 Rump Steak. . . . . . . .. .. . . . . .. . . .. . . . .. . . . . .. .. . . . . . . . . . . . . . . .. .. 12.95 , lease add 2.00) with cranberry and green peppercorn demi glace. chargrilled -"medium rare"recommended by the chef (*Caesar Salad p Grilled Center Cut Pork Chops ......... .... ... ... ..... ... .. ........ ... .. ........ 14.95 Sirloin Tips . .... . .. .. . ... .. .. . . ... . . ... . . . . . . . . . . . . . . . . . . . . . .. . 11.95 _,u.,,.,ch..,,,r,51,- band cut in house for extra tenderness,with potato served on rice New York Sirloin 14 oz... . . . .... ... . ... . . ... . . . . ... . . . . . . . . . . . .. . . 17.95 (Served with fresh garden salad*,rice,vegetable,rolls&butter) Petite Sirloin 10 oz. .. . . .... ... . .. . . .... . . . .... . . . . . . .. . ..... .. 13.95 (*Caesar Salad,please add 2.00) Steak au Poivre. . . . .. ... ... . ... . ... . .. . . ... . . . . . ... . .. . . . . . . . .. .. 18.95 Fred Seafood Entrees 14 oz.NY sirloin (Served with french fried and tole slaw) Filet Mignon-8 oz. .. .. . . .... ... . ... . . .. . .... . . . . . . . . ... .. . .. .. .. 18.95 Petite Filet-6 oz.... . . . .. . . ... .... . .. . . . . . . .. . . . . . . . . . . . ..... 14.95 Scrod . . . ..... . . . . . .... .. .. 10.95 Whole Clams .. .... ... .. . . .market Porterhouse Steak 22 oz. . . . . ... . ... .... . ... . . . . . ... . . . . . . . . . . .. ... 22.95 Black Cat Surf&Turf .. .. Filet of Sole . ....... . . ... ... 12.95 Select Oysters ... . ... .. ... .. 12.95 .. . .. . . .. . ... . . .. . . . . . ... . . . . . . . . . ... .. . 17.95 10 oz.NY sirloin and three baked stuffed shrimp Native Scallops . . . . . ... . .. . . 12.95 Jumbo Shrimp...... .... .... 13.95 (Served with garden salad*,potato and vegetable,rolls&butter) Black Cat Combination Platter . 14.95 *(Caesar salad,please add 2.00) (Bernaise sauce add 1.00) I raw bar rilled on a sti appS served w/flat bread little neck clams (6)........... ... ....$ juf ecracker shrimp V14ango chutney...........$11.95 select oysters (6)..................:...........$12. 5 a scallops w/ melon, lemon confit.............$11.95 oyster escabeche (6)........................$13.9 wordfish w/cucumber dill sauce.................$11.95 rE jumbo shrimp cocktail (4)..................$12.95 ginger snap thai chicken...............................$8.95 .........$12.95 backyard bb steak tips................................ 9.95 seafood sampler..................... y q p $ 2 little neck clams, 2 select oysters, 2 shrim tijuana steak tips ................................. ,........$9.P5 cocktail C lump crab cocktail.............................$15.95 salads ahi tuna carpaccio............................$12.95 tomato &smokVC;rmozzarella stack..............$10.95 ahi tuna tartar...................................$12.95 chilled Seafood tower baby spinach & orange salad.......................$8.95 serves 2 or more-ahi tuna carpaccio, chilled lobster tail, 4 shrimp cocktail, 6 select oysters iceberg wedge salad....................................$8.95 and 6 little neck clams ..........$49.95 asian chicken salad...........................I...........$10.95 soups & starters pup bowl fried oyster salad..........................................$14.95 skinny clam chowder $5.95 $7.95 quahog chowder $5.95 $7.95 beet stack & goat cheese salad....................$8.95 corn & chicken chili $3.95 $5.95 mixed green or classic caesar......................$7.95 oyster stew $10.95 w/seafood cake...$12.95 lobster`.ijisque.�, $9.95 Cn w/firecracker shrimp...$15.95 steam e.�s w/drawn butter (1 lb) .......:market w/sea scallops...$15.95 . w/ ginger snap thai chicken...$12.95 steamd mussels w/fennel broth .....$10.95 w/ backyard bbq steak tips...$14.95 - r ZZ w/tijuana steak tips...$14.95 C) w/ grilled salmon...$15.95 portuese roasted clarnstew..........$9.95 w/ lobster salad...$21.95 pan srcared seafood cale,Qs ...............$11.95 sandwiches served w/ hand cut shoestring pan seared clam cakes.....................$8.95 potatoes & a pickle vegetarian fresh rolls........................$7.95 black cat lobster roll .......$22.95 shrimp fresh rolls..............................$9.95 fried haddock melt.........................................$11.95 chilled shrimp tacos..........................$9.95 fried clam roll................................................market warm fish tacos ................................$8.95 oyster po' boy sandwich...............................$14.95 lobster quesadillas............................$14.95 ginger snap thai chicken wrap......................$10.95 fried onion rings................................$7.95 California turkey wrap ...................................$10.95 i sweet and spicy sticky wings............$8.95 prime rib wrap w/ horseradish aioli...............$10.95 fried chicken tenders........................$8.95 vegetarian wrap ...........................................$9.95 chicken rangoons.............................$8.95 burgers served w/hand cut shoestring potatoes and a pickle baked stuffed mushrooms caps.......,$8.95 black cat double stack stuffed quahog..................................$5.95 two 6 oz. angus patties w/ lettuce, tomato, cole slaw, cheddar cheese, and a fried onion scallops wrapped in bacon $10.95 ring..,................................................$12.95 clams casino (6) ...............................$9.95 half pound angus..........................................$9.95 w/cheese...$10.50 oysters rockefeller (4).......................$11.95 w/cheese & bacon...$11.50 w/bleu cheese & caramalized onions...$11.50 oysters bienville (4) ..........................$12.95 wianno burger w/melted cheddar, horseradish baked seafood sampler: 4 mushroom caps, sauce & crispy fried onions .....................:.:..$11.50 4 scallops & bacon, 2 clams casino, 1 oyster, rockefeller, 1 oyster bienville ............$16.95 hyport burger w/ boursin cheese, garlic peppercorn sauce & caramelized onions ........................$11.50 fried calamari....................................$11.95 rhode island style fried calamari .......$12.95 osterville burger w/fennel apple slaw, fried oysters and tartar sauce...........................................$12.95 fried oysters......................................market vegetarian burger w/ lettuce &tomato..........$9.95 fried clams.........................................market ahi tuna burger w/wasabi aioli $12.95 fried seafood served w/ a slaw lobster � ecialties , & hand cut cat fries. boiled lob 1 or 2 lb. market price served w/corn on the cob....................................................market fish & chips.......................................$16.95 baked stuffed lobster 1 or 2 lb. market price served whole belly clams.............................market w/corn on the cob........................................market sea scallops .....................................$20.95 lazy man lobster newburg ............................$21.95 select oysters ...................................market lobster ravioli................................................$18.95 gulf shrimp ' 9 p•••••••••...............................$20.95 grilled Or1 a stick entrees served over scallion rice calamari.............................................$17.95 firecracker shrimp w/ mango chutney $20.95 g Y........... black cat Seafood platter sea scallops w/ melon, lemon confit.............$20.95 native haddock, whole belly clams, gulf shrimp, sea scallops, served w/ swordfish w/cucumber dill sauce.................$20.95 cole slaw and hand cut cat fries ................................... $25.95 ginger snap thai chicken w/asparagus.........$16.95 baked seafood served w/ potato & veggies backyard bbq steak tips ...............................$17.95 day boat scrod..................................$18.95 tijuana steak tips..........................................$17.95 sea scallops meat & poultry seafood casserole............................$20.95 grilled 8 oz. filet mignon w/potato and creamed spinach ........................................................$29.95 stuffed shrimp...................................$20.95 pan seared filet new orleans w/potato and stuffed sole.......................................$19.95 creamed spinach..........................................$30.95 seafood specialties grilled 16 oz. bone-in sirloin w/ potato and creamed pan seared diver scallops spinach ....................................................:...$31.95 butternut hash, scallion rice & peach bourbon sauce............................$22.95 grilled hanger steak w/ hand cut cat fries & apple fennel slaw....................................................$19.95 poached sole served w/ potato summer fruit salsa......................$18.95 roasted prime rib w/ potato & creamed spinach while they last sauteed sole picatta served w/ potato 12 oz...$17.95 lemon caper sauce $18.95 18 oz...$24.95 roasted linguica encrusted haddock ' asian chicken stir fry served over over lobster mashed potatoes.....$20.95 scallion rice...................................................$16.95 grilled fennel dusted tuna pan roasted chicken breast w/summer salsa salad tomato & eggplant confetti, & scallion rice...............................................$17.95 mint chive oil...............................$23.95 side orders grilled citrus salmon w/scallion rice hand cut cat fries $3.95 mango salsa & mojo sauce.........$19.95 baked potato ...............................................$1.95 charred grilled swordfish squash, potato &tomato sautee .$22.95 buttermilk mashed potatoes .........................$1.95 roasted scallion crusted day boat scrod scallion rice .................................................$1.95 scallion jasmine rice & coconut lime broth.............I.......................$19.95 - creamy cole slaw .........................................$2.95 sauteed gulf shrimp corn on the cob ...........................................$2.95 white wine, oven roasted tomato sauce over angel hair pasta..........................$20.95' creamed spinach .........................................$3.95 veg of the day ........:.............:......................$2.95 black cat bouillabaisse (1) 1 lb lobster, shrimp, scallops, mussels, little neck clams, grilled swordfish all simmered in a fennel saffron broth .........................$34.95 Consumption of raw or undercooked seafood, poultry,eggs or meat may increase the risk of foodborne illness. —*�Pr_iease tell us of your allergies or dietary requirements before you order.A gratuity of 15%or more is recommended for proper service. Massachusetts meals tax is 6.25% r raw bar salads little neck clams (6)...........................$�5 tomato &smoked A arella stack.:............$10.95 select oysters (6)..............................$12.95 pyster escabeche (6)........................$13.95 baby spinach & orange salad ......................$8.95 jumbo shrimp cocktail (4)..................$10.95 .seafood sampler...............................$12.95 asian chicken salad......................................$10.95 2 little neck clams, 2 select oysters, 2 shrimp ,I cocktail iceberg wedge salad...:::..............................$8.95 lump crab cocktail.............................$15.95 ahi tuna carpaccio............................$12.95 fried oyster salad..........................................$14.95 ahi tuna tartar...................................$12.95 chilled seafood tower beet stack & goat cheese salad....................$8.95 serves 2 or more-ahi tuna carpaccio, mixed green or classic Caesar......................$7.95 chilled lobster tail, 4 shrimp cocktail, 6 w/seafood cake...$12.95 select oysters and 6 Kittle w/firecracker shrimp...$15.95 neck clams. .......................$49.95 w/sea scallops..,.$15.95 w/ginger snap thai chicken...$12.95 soups & starters cup bowl w/ backyard bbq steak tips...$14.95 skinny clam chowder , $5.95 $7.95 w/tijuana steak tips...$14.95 quahog chowder $5.95 $7.95' w/grilled salmon...$15.95 corn & chicken chili $3.95 $5.95 w/ lobster salad...$21.95 oyster stew $10.95 lobster bisque $9.95 sandwiches served w/ hand cut shoestring steamers w/drawn butter (1 lb)........market potatoes & a pickle black cat lobster roll ...$22.95 steamed mussels w/fennel broth .....$10.95 fried haddock melt........................................$11.95 portuguese roasted clam stew..........$9.95 fried clam roll................................................market pan seared seafood cakes ...............$11.95 oyster po' boy.sandwich ..............................$14.95 pan seared clam cakes.......................$8.95 ginger snap.thai chicken wrap......................$10.95 vegetarian fresh rolls........................$7.95 shrimp fresh rolls..............................$9.95 California turkey wrap ....................................$10.95 chilled shrimp taco............................$10.95 prime rib wrap w/ horseradish aioli...............$10.95 warm fish taco..................................$8.95 vegetarian wrap ...........................................$9.95 lobster quesadillas............................$14.95 steamed pearl jumbo dog.............................$6.95 fried onion rings........................... $7.95 pearl jumbo coney island dog.......................$7.95 ..... grilled 2 cheddar & tomato sandwich............$7.95 sweet and spicy sticky wings............$8.95 grilled pastrami reuben.................:...............$10.95 fried chicken tenders ........................$8.95 chicken rangoons spanish beef dip w/ manchego cheese ........$10.95 burgers served w/ hand cut shoestring potatoes baked stuffed mushrooms caps........$8.95 & a pickle stuffed quahog..................................$5.95 black cat double stack two 6 oz. angus patties w/ lettuce, scallops wrapped in bacon ...............$10.95 tomato, cote slaw, cheddar cheese & a fried onion ring............................$12.95 clams casino (6) ...............................$9.95 half pound angus..........................................$9.95 oysters rockefeller 4 $11.95 w/cheese...$10.50 w/cheese & bacon...$11.50 oysters bienville (4) ...........................$12.95 w/ bleu cheese & carmalized onions...$11.50 baked seafood sampler: 4 mushroom caps, wianno burger w/ melted cheddar, horseradish 4 scallops & bacon, 2 clams casino, 1 oyster sauce & crispy fried onions ..........................$11.50 rockefeller, 1 oyster bienville ............$16.95 hyport burger w/ boursin cheese, garlic peppercorn fried calamari....................................$11.95 sauce & caramelized onions ...$11 50 rhode island style fried calamari .......$12.95 osterville burger w/fennel apple slaw, fried oysters and tartar sauce...........................................$12.95 fried oysters............:.:::.....................market vegetarian burger w/ lettuce & tomato fried clams........................................market ahi tuna burger w/wasabi aioli ....................$12.95 fried seafood served w/ a slaw & meat & ultry hand cut cat fries 6 grilled harIW steak w/ hand cut cat fries & apple fennel slaw...................................................$14.95 fish & chips.......................................$14.95 asian chicken stir fry served over whole belly clams .............................market scallion rice..................................................$12.95 sea scallops .....................................$17.95 pan roasted chicken breast w/summer salsa salad & scallion rice........................................... 14.95 select oysters ...................................market grilled on a stick served over scallion rice gulf shrimp........................................$18.95 firecracker shrimp mango.o.chutne $14.95 g Y........... calamari....................................... 14.95 •••••$ sea scallops w/ melon, lemon confit.............$14.95 black cat seafood platter swordfish w/cucumber dill sauce.................$14.95 native haddock, whole belly clams, gulf shrimp, sea scallops, served w/ gingersnap thai chicken w/asparagus.........$12.95 cote slaw and hand cut cat fries...$24.95 backyard bbq steak tips......................`......:....$12.95 baked seafood served w/ potato & veggies tijuana steak tips..........................................$12.95 day boat scrod..................................$14.95 side orders sea scallops .....................................$15.95 hand cut cat fries..........................................$3.95 seafood casserole .............................$16.95 baked potato ...............................................$1.95 stuffed shrimp...................................$15.95 scallion rice..................................................$1.95 stuffed sole $15.95 creamy cote slaw...................:. $2.95 lobster specialties corn on the cob............................................$2.95 boiled lobster 1 or 2 lb. market price served w/corn on the cob ........................................market veg of the day ..............................................$2.95 baked stuffed lobster 1 or 2 lb. market price served desserts w/ corn on the cob............................market lazy man lobster newburg served w/ potatoes and the original black cat fried oreo veggies.............................................$18.95 cookie sundae ....................$6.95 lobster ravioli....................................$14.95 rocky roadhouse cafe cake a la mode..........$6.95 seafood specialties colombo's cafe carrot cake...........................$5.95 pan seared diver scallops butternut hash, scallion rice & peach fresh fruit oatmeal crisp a la mode ...............$6.95 bourbon sauce............................$18.95 blueberry bread pudding ..............................$7.50 poached sole served w/ potato summer fruit salsa $15.95 apple sour cream cheesecake......................$7.50 sauteed sole picatta served w/ potato black cat ice cream sundae..........................$5.95 lemon caper sauce .....................$15.95 lemon lime tart .............................................$6.95 grilled citrus salmon w/scallion rice four seas' mango salsa & mojo sauce:........$15.95 ice cream...:..................................$5.50 roasted scallion crusted day boat scrod scallion jasmine rice & coconut lime broth....................................$15.95 sauteed gulf shrimp white wine, oven roasted tomato sauce over angel hair pasta..........................$16.95 roasted linguica encrusted haddock served w/ scallion rice.................................$15.95 Consumption of raw or undercooked seafood, poultry, eggs or meat may increase the risk of food borne illness. Please tell us'of your allergies or dietary requirements before you order. A gratuity of 15%or more is recommended for proper service. Massachusetts meals tax 6.25% SUSHI/SASHIMI ORDER FORM z Entehhe number of each item wanted in the correct box on top of the price. . x ca -C O m = CL Tuna 7.95 Tuna Roll 5.95 5.95 Real California Roll(8 piece) Real crab meat,avocado with tobiko on top 12.00 Yellowtail 6.95 8.95 Spicy Tuna Roll -� 6.95E6.95 Salmon 5.50 7.50 Super Spicy Tuna Roll 7.95 Cape Cod Roll(8 piece) 15.50 Real crab meat,avocado,wasabi tobiko and scallop on top Oyster(3 pices) 12.50 12.50 Yellowtail Roll 6.95 Shrimp Tempura Roll(5 piece) Shrimp 5.95 8.501 Spicy Yellowtail Roll 7.50 7.501 Tempura shrimp,tobiko,lettuce,avocado,cucumber,spicy 10.95 Eel 6.95 8.95 Salmon Roll 7.50 7.50 sauce Super Shrimp Tempura Big Roll(Large 5 piece) Squid 5.50 8.50 Spicy Salmon Roll 7.95 7.95 Tempura shrimp,Spicy Tuna,tobiko,lettuce,avocado, 15.95 Scallop 5.95 8.50 Eel Roll 7.95 7.95 cucumber Flying Fish Roe 5.25 7.25 Eel Cucm!ber Roll 8.501 8.501 Dynamite Roll (8 piece) 15.95Tempura shrimp,avocado with spicy tuna on top Crab Meat 5.25 7.25 Shrimp Roll 5.95 5.95 Spider Roll(5 piece) Soft shell crab,tobiko,lettuce,avocado,cucmber,spicy sauce 16.50 Real Crab 8.25 10.25 Squid Roll 5.25 5.25 Avocado 5.50 6.95 California Roll 5.25 5.25 Rainbow Roll*(8 piece) 13.50 Asparagus 5.50 6.95 Spicy Califor7iia Roll 5.951 5.951 California roll with 6 kinds of fish on top 17.50* Wasabi Tobiko 6.25 8.50 Crab Meat Roll 4.25 4.25 Dragon Roll(L size I XL size) 18.50(L) Real Crab Meat Roll 8.25 8.25 Eel,avocado,cucumber and crab on top 27.50(XL) Asparagus Roll 5.50 5.50 Vegetable Roll(4 piece) Tempura asparagus,lettuce,avocado,pepper,cucumber 9.50 cucmber Roll 4.50 4.50 Wasabi Tobiko 6.50 6.50 Extra Order Spicy Sauce,Eel Sauce,Ponzu Sauce $1.00/ea. Flying Fish Roe(Tobiko),Quail Egg $1.25/ea. Ginger,Wasabi,Cucumber,Avocado $0.75/ea. *Real Crab Meat Available $4.00/ea. Customer Request: i Table#: Server: ver12 s - `_,Jj PQ e Z ..� _ 1 i � � � !.� Morrell Associates Did You Know?", � Foitriderl ire 1982, Morrell u Associoles is a piiblic Poor hygiene of food handlers, r, Izealtlz corzsiiltirul,firin a �!along with improper temperature located approxirnateh.l control, are the two most ;30 miles scnctlt of'BOS101 1, 10R-911L- A SS10 QUITralS significant factors leading to Massoclitts<;Us. ►I foodborne illness. Ilia coiripai qj o f fliers a 11 broad r•arige ol'ptiMic atirl About 5,000 people die from 01viroliniei-ital Iz.ealflz foodborne illess every year. sert.iices sizlaportc�d 1) t are FOOD SAFETY SPECIALISTS_ itl-hot.ise state-approixerl According to the Centers for fowl and water Disease Control & iiiic.r obiology laWratorti. o Food Safety At Its BEST Prevention (CDC) The advantages to a client are: ® Cts10111iZed sCrr?icc:s 10 r icel Wisiriess ti ec s t lailc liatedtar°ralrczrzzs 111a1 ; . 9 alloid coliflicts wliicli cart _ arise ivlieii services card obtaiized iizdel--wiWeiztly ° � ���-- ♦ Oired laboratorto access ♦ 1)i.rctct c„ori.ti`tct ttritlzcorisl Y � I ofBriny ropidlresporise ill ' <. Mize oferises. " a p Y d (781) 83I r.y -1l n. :r ry' VYww.I/Ior eli-associates.coin About Areas Of Service Food Safety Training and Morrell Associates Certification IFFood Safety Management John E. Morrell, PhD, REHS/RS, CHO Conduct food safety President Design, develop and implement and sanitation courses ♦ Food Security Plans ♦ Certified Professional Food Manager On Staff ♦ Standard Sanitation ♦ Certified HACCP Manager Registered Sanitarian Operating Procedures - SSOPs ♦ Food Safety and Sanitation for the Certified Health Officers ♦ HACCP Plans a, ♦ Integrated Pest Management Food Handler Food Safety Specialists and ne g g + Food Security Instnctors (IPM) Programs ♦ Customized food safety Aquatic Biologists . _ seminars/workshops for your facility DEP, EPA and FDA Certified� Conduct foodservice Laboratory'Analysts �" w establishment°inspections G ♦�Regulat"ory , , z -.: . , Laboratory Analyses Commercially Certified Pesticide Operators ♦ HACCP .. -� ♦ Physical Safety "� On-Call Outsourced Experts` " . , ' Microbiological ♦ Customized to our facili . y s ' ♦ Food -'frozen dessert and other Our Mission : < products ro. Investigate- T,. I . We are committed to the protection w m �. , ' ♦ Water,- drinking water,, and promotion'�of public health and ♦ Foodborne'illnesses . � v. Via. � � - � � �w � �� �" � o�� < recreational water, Microscopic ♦ Waterborne illnesses d safety while reducing the risk to articulate Arialy (M A) - P ses (MP A) human health and'the-environment. _„m Giardia/C tos oridium vns x rYp C ultg . ., Environmental- ,�. - Contact Us L ♦ Food safety and"public-health swabs, issues Phone: (78.1) 837-1395} - ♦ pest control issues and Fax: (781) 837-4820 ` " prog rams ON-SITE Courses Available Office Mitigation f a M 1 T 1661 Ocea n Street 6. IF Marshfield, MA 02050 141,, ° + With regulatory agencies _ . ♦ Loca � M Mailing Address n �"� l ♦ State P.O. Bok 268 < Marshfield, MA 02050 V Federal , IFWebsite Litigation www.morrell-associates.com Expert testimony 'a AIA# TRUE FOOD SERVICE Project Name: WiLpEQUIPMENT, INC. Location: 2001 East Terra Lane•P.O.Box 970.0'Fallon,Missouri 63366 SIS# (636)240-2400•Fax(636)272-2408•(800)325-6152•Intl Fax#(001)636-272-7546 Item #: QW Parts Dept.(800)424-TRUE•Parts Dept.Fax#(636)272-9471 •www.truemfg.com Model#: Model: T 23 Reffigeratot Trues solid door reach-in's are designed o • Y x)r with enduring quality that,protectsyour long term Investment. Designed using the highest quality materials and components to provide the user with colder product temperatures, i {" .lower utillty.costs,exceptional food safety -and the best value in today's food service marketplace. Oversized factory:balanced,refrigeration system holds 33°F to 38T(S°C to 33°C)for t. the best in food preservation. / 300.sedes stainless.steel solid door and front.The finest stainless available with higher tensile strength for fewer dents and scratches. Adjustable,heavy duty PVC coated shelves. i /.:Positive seal self-closing door..Lifetime y 1r guaranteed,door hinges and torsion type j closure system. Bottom mounted.units feature: /:'No stoop"lower shelf. / Storage on top of cabinet / Compressor performs in coolest,most a' grease free area of kitchen. ►.,Easily accessible condenser coil for deaning ROUGH-4 Specifications subject to change without notice. Chart dimensions rounded uptothe nearest W'(millimeters rounded up to next whole number). Cabinet Dimensions Cord Crated Capacity (inches) Length Weight (Cu.Ft.) (mm) NEMA (total ft.) (Ibs.) Model Doors (liters) Shelves L D H* HP Voltage Amps Config. (total m) (kg) T-23 1 23 3 27 29'/2 783A '/a 115/60/1 7.6 5-1 SP 9 280 651 1 686 750 1991 '/4 230-240150/1 2.4 A 2.74 127 "Height does not include 5"027 mm)for castors or 6"053 mm)for optional legs. APlug type varies by country. araRovacs: avarutetFar• OE uu Printed in U.S.A. Model: T-23 STANDARD FEATURES DESIGN a Lifetime guaranteed recessed door handle.Door LI Full door bun tray rack-Holds up to twenty-two 181 x • True!s commitment to using the highest quality fitted with 12"(305 mm)long recessed handle that 26"D(458 mm x 661 mm)sheet pans(sold separately). materials and oversized refrigeration systems provides is foamed-in-place with a sheet metal interlockto U Remote cabinets and condensing units.System the user with colder product temperatures,lower ensure permanent attachment. comes standard with 404A expansion valve and utility costs,exceptional food safety and the best , Positive sea]self-closing door(s). Lifetime guaranteed requires R404A refrigerant Consult factory technical value in today's food service marketplace. door hinges and torsion type closure system. service department for BTU information. REFRIGERATION SYSTEM - Magnetic door gasket(s)of one piece construction, • Factory engineered,self-contained,capillary tube removable without tools for ease of cleaning. system using environmentally friendly(CFC free)134A SHELVING refrigerant. 9 Three(3)adjustable,heavy duty PVC coated wire • Extra large evaporator coil balanced with higher shelves 227/a"L x 231/4"D(582 mm x 591 mm).Four(4) horsepower compressor and large condenser, chrome plated shelf clips included per shelf. maintains 33*F to 39'F(.5°C to 3.3*0 for the best in - Shelf support pilasters made of same material as food preservation. cabinet interior;shelves are adjustable on'/2"(13 mm) • Sealed,cast iron,self-lubricating evaporator fan increments. motor(s)and larger fan blades give True reach-les LIGHTING a more efficient low velocity,high volume airflow, Incandescent interior fighting-safety shielded.Lights design.This unique design ensures faster temperature activated by rocker switch mounted above door(s). recovery and shorter run times in the busiest of food service environments. MODEL FEATURES • Bottom mounted condensing unit positioned for easy 9 Exterior temperature display. maintenance.Compressor runs in coolest and most - Evaporator is epoxy coated to eliminate the potential grease free area of the kitchen.Allows for storage area of corrosion. on top of unit - NSF-7 compliant for open food product. CABINET CONSTRUCTION ELECTRICAL • Exterior-300 series stainless steel front.Anodized Unit completely pre-wired at factory and ready quality aluminum ends,back and top. for final connection to a 11 S/60/1 phase,15 amp • Interior-attractive,NSF approved,white aluminum dedicated outlet.Cord and plug set included. liner.300 series stainless steel floor with coved corners. 115/60/1 • Insulation-entire cabinet structure and solid doorare NEMA-5-15R fbamed4n-place using Ecomate.A new,innovative, high density,polyurethane insulation that has zero ozone depletion potential(ODP)and zero global OPTIONAL FEATURES/ACCESSORIES warming potential(GWP). Upcharge and lead times may apply. • Welded,heavy duty steel frame rail,black powder U 230-240V/50 Hz. coated for corrosion protection. U 6'(153 mm)standard legs. • Frame rail fitted with 4"(102 mm)diameter stem 0 6"(153 mm)seismic/flanged legs. castors-locks provided on front set. LJ Alternate door hinging(factory installed). DOOR 0 Additional shelves. • 300 series stainless steel exterior with white aluminum 0 Half door bun tray racks.Each holds up to eleven liner(s)to match cabinet interior.Door(s)extend full 18"L x 26D(458 mm x 661 mm)sheet pans(sold width of cabinet shell.Door lock(s)standard separately). PLAN VIEW 27' (2117 n%m) 291/2" (750 mm) 551132 76115/16" 78slir," (1398mm)" (1955 mm) mm) ==J 251713z" (649 mm) "Y J 13/8-t 41- � t5" (35") ELEVATION 002mm) (127 MM) PLAN VIEW WARRANTY METRIC DIMENSIONS ROUNDED UP TO THE One year warranty an all parts. NEAREST WHOLE MILLIMETER Model lElevati6n lRight JPIn 36 H JBall and.labor and an additional 4 J — year warranty.on compressor. SPECIFICATIONS SUBJECT T;CHANGE T-23 TFEY53E TFEY035 TFEY03P tFEY633 (U.S.A.only). WITHOUT NOTICE TRUE FOOD SERVICE EQUIPMENT 2001 East Terra Lane•P.O.Box 970 O'Fallon,Missouri 63366-(636)240-2400•Fax(636)272-2408&(800)32S-6152 a Intl.Fax#(001)636-272-796 a www.truemfg.com i Engineered to Perform, Built to Last. RADIANT COMPACT BROILER IZ771A . ... _ NTH SENO RANGE MOUNT, WALL MOUNT AND COUNTERTOP Standard Features P32-RAD;P36-RAD;P48-RAD - Stainless steel cradle and carriage construction. 0 6 - Largest Cooking Area - Total BTU's: 32"-40,000 BTU(NAT or LP) 'Nwn 36"-40,000 BTU (NAT or LP) 48"-60,000 BTU(NAT or LP) - Dual valve control for left and right operation - - Durable stainless steel radiantsCD --- - Broiler to range interpiping for factory mount `' 3 - Stainless steel interior - Stainless steel construction - Bright anneal face plate and removable grease drawer. (Platinum Only) - 5 position, "Easy Track", counter balanced, rack adjustment and easy roll-out access - Cool touch handle design (Model P36-RAD) - Mounts on flue riser or wall. Also available as a countertop unit. - 2-Year Warranty on Operations Parts - Chrome plated cooking grates (Platinum Only) STANDARD CONSTRUCTION SPECIFICATIONS Exterior Finish: Constructed of 430 stainless steel#3 Broiler: Radiant broiler that can mount on the flue riser of a polish. Face plate and crumb tray are 430 bright anneal. 32", 36" or 48" sectional and/or restaurant range, wall, used Assembly: Double wall enforced sides and back. 2-15" with 4" legs as a countertop unit.Available in natural or removable broiler racks, constructed of .375" diameter propane. welded steel chrome plated rod. 5 adjustable broiling P32-RAD: Equipped with 4-10,000 BTU(NAT or LP)radiant positions. Dual stainless steel removable grease drip burners-total 40,000 BTU and dual valve control for left and shields. right operation. "Easy-Track" counter balanced, roll-out Controls: Independent dual valve controls to operate left removable broiler rack is 26"wide and 14" deep, with five and right burner field. Heavy duty gas valves adjust gas flow adjustable positions. 364 sq. in. cooking surface. with 3 position temperature settings: High, Low and Off. P36-RAD: Equipped with 4-10,000 BTU (NAT or LP)radiant Broiler rack platform (5 positions) can be raised or lowered burners-total 40,000 BTU and dual valve control for left and for optimum broiling applications. right operation. "Easy-Track" counter balanced, roll-out removable broiler rack is 30"wide and 14" deep, with five OPTIONAL Mounting: Can be mounted to a flue riser or adjustable positions. 420 sq. in. cooking surface. available as a wall mount or countertop unit. Countertop P48-RAD: Equipped with 6-10,000 BTU(NAT or LP)radiant units standard with 4" high legs. burners-total 60,000 BTU and dual valve control for left and Flue Riser: Heavy duty, reinforced flue riser and air right operation. "Easy-Track" counter balanced, roll-out insulated shield located on bottom of broiler to protect removable broiler rack is 42"wide and 14" deep, with five broiler from heat generated on range top. adjustable positions. 588 sq. in. cooking surface. 101 Form PRAD Rev 0(01/07) Printed in USA Models: ❑ P32-RAD ❑ P36-RAD ❑ P48-RAD Mma WDni Haw Drum WEw P32-RAD 32" 21.5" 15.5" 155lbs 15.5' (813) (546) (394) (70.3 k9) (394) (61() 36" 21.5" 15.5" 170 Ibs P36 RAD (914) (546) (394) (77.1 k9) 40-1/2 P48-RAD 48" 215' 15.5" 210lbs (1029) (1219) (546) (394) (95.3 k9) The broiler and flue riser assembly is shown here mounted on a slx- (235) burner open top range with a convection oven base. 235 35-314" (908) 2-10 WID7 13-1/2• (63) (343) FO 19 1-1/8" (�� (29) 17' (432) 4 e (18 ) 55-314" (1416) • ( 53") 1 36' (91 ) UTILITY INFORMATION MISCELLANEOUS GAS: Required natural gas MOCEGAS(B1U/Ha) operating pressure is 4"W.C. ` Ha p rovwE - Minimum clearance from noncombustible construction is Required propane gas operating P32 RAD 4000o a0000 zero. Minimum clearance from combustible construction is 1" pressure is 10"W.C.A pressure , , on sides and 3"on rear. regulator is supplied with the unit. P36-RAD 40,000 40,000 - Check local codes for fire and sanitary regulations. The required supply line size to regulator is 3/8"NPT. If using a Flex p46 RAD 60.000 60.000 hose,the I.D.should not be smaller than the I.D.of the manifold of the unit it is being connected to. Rear gas inlet center line is located 2-3/4" NOTICE: from the bottom and 1-1/8"in from the right side as you face the unit. Southbend has a policy of continuous product research and improvement. We reserve the right to change specifications and product design without notice. Such revisions do not entitle the buyer to corresponding changes, improvements, additions or replacements for previously purchased equipment. OPTIONS AND ACCESSORIES ❑ Range mount (specify riser size) ❑ Countertop with 4"stainless steel legs ❑ Wall mount with bracket ❑ Sloped encloser INTENDED FOR COMMERCIAL USE ONLY. NOT FOR HOUSEHOLD USE. Engineered to Perform, Built to Last. 1100 Old Honeycutt Road,Fuquay-Varina,NC 27526 (919)762-1000 www.southbendnc.com Form PRAD Rev 0(01/07) ULTIMATE RESTAURANT RANGE 36" SERIES Standard Features - Commercial gas range 36"wide with a 37"high cooking top - 4"Stainless steel front rail,stainless steel front and sides Configure your own custom spec sheet at o` - Front located manual gas shut-off to entire range ks wWWBUIldMyRange.COm - One year No Quibble,24/7 parts and labor warranty - Factory installed Regulator - Cast iron grate top will hold a 14"stock pot --� - Standing pilot for open top bumers WIN _ (Optional N/C battery spark ignition) Optional 33K Non-clog Burners(Burner Option 1) - 6 patented,one piece,lifetime dog free,cast iron burners - 33,000 BTU NAT 3 Optional Wavy Grates(Burner Option 2) - Cast bowl design for better efficiency - Allows full use of entire range top - Available only with 27K BTU Non-clog burners Optional Cast Iron Star/Saute'Burners(Burner Option 3) " - 33,000 BTU NAT - Port arrangement allows for even distribution of flame Optional Split Burner Configuration(Burner Option 4) - 1 Star Saute Burner front and 1 Standard 33K burner rear Optional 5 Burner Configuration(Burner Options 5 and 6) - Combine 2 Pyromax Burners in the rear with either 3 Standard 33K (Opt 5)or 3 Star/Saute'33K burners(Opt 6)in the front _`.. Optional Pyromax Burners(Burner Option 7) - 40,000 BTU NAT - PATENTED high output,three piece,easy dean Non-dog burner - Built in port protection drip ring - Group of 4 bumers available Optional Griddle Top(L or R) (4361 D Shown) - 12"(left only),24"or 36"Available - 1/2"thick cold rolled steel griddle plate - Manual or thermostatically controlled CONSTRUCTION SPECIFICATIONS Exterior Finish: Stainless steel front,sides and shelf standard. Convection Oven Models(A): RangeTop:-27"deep cooking surface.Center-to-center 32,000 BTU NAT convection oven with standing pilot and thermostat measurements between burners not less than 12",side-to-side or range of 1750F to 550OF(790C to 2880C).Porcelain enamel interior front-to-back.A removable one piece drip tray is provided under measuring 14"high x 26"wide x 24"deep. Three racks with five burners to catch grease drippings. position side rails.1/2 hp,1725 rpm,60 cycle,115V AC,high efficiency, Flue Riser: 22.5"flue riser standard with heavy duty shelf.Optional permanent split phase motor with permanent lubricated ball bearings, 10"and 5"flue riser available without shelf. overload protection and Class"B"insulation.On/Off switch to allow CO base to operate as a standard oven. Oven Door: Counter balanced with heavy duty hinges, Stainless Steel Cabinet(C) Oven Interior:Double sided,full porcelain enamel oven cavity for Stainless steel cabinet base.Optional no-charge doors that open from superior ceanability and corrosion protection.Coved comers for easy the center. cleaning and enhanced airflow eliminating hot/cold spots. Standard Oven with Infrared Broiler(R) Legs: 6"stainless steel adjustable legs standard(casters optional) Standard Oven(see D at left),with 9,500 BTU broiler in oven. Pressure Regulator: Factory installed. Hybrid Electric Standard Oven(HxxxxD) Standard Oven Models(D) 4.5kW electrically heated oven,with all the same base features of the 45,000 BTU NAT oven with standing pilot and thermostat range of gas standard oven at left(D) 175°F to 550°F(79°C to 2880C).Porcelain enamel interior measuring Hybrid Electric Convection Oven(HxxxxA) 14"high x 26"wide x 26.5"deep.Full sized pans fit both ways.One rack with two position side rails. 6kW electrically heated oven,with all the same base features of the gas standard oven at left(A) Available Base Combinations D,A,C,R,Hx)=D,HmoocA s�y® HSF• ® .s Form 436 Rev 3(November/2009) Printed in USA Dimensions-in(mm) B BrE-y I.-F �E-y �«F A--� O D D R H ��� oo 000 L J o G L P L P IKm T T i I I Q N K N F-di M ` C C Ranges WITHOUT Convection Oven Ranges WITH Convedon Oven Ezr�an COOK DOOR OWN 3/4°Gns CONN. ELECTRIC STOP OPENING Boma W DE PTH B C D E F G H J K L M N 0 P Q R A 436_D,436_R, 36AY 34.00' 29.75' 31.00' 12.00° 275' 59.50' 22.50' 31.00' 6.00' 37.00' 15.50' 13.00' 3.25' 30.25' H436_D (927) (864) (756) (767) (305) (70) (1511) (572) (787) (152) (940) (394) (330) (83) (768) - - 436 A 36.50' 44.50' 29.75' 31.00' 12.00' 2.75 59.50' MW 31.00' 6.00' 37.00' 15.50' 13.00' 3.25' 30.25' 24.00' 6.07 H436-A (927) (1130) (756) (787) (305) (70) (1511) (572) (767) (152) 1 (NO) 1 (394) (330) (83) (76B) (610) (152) OVEN IKBRM CRATE SUE CUBIC ANTED MODELS VOLUME Wean Wum DEPTH H°°- WIDTH Do" HEIGHT Configure your own custom spec sheet at 436H436 6D 2, (WO) (6 3) 14.00° www.BuildM Ran e.com H438_D (660) (673) (3ffi) 58.00' 48.00' 44.00' 132.3 a.ft 660 Ors. 7 g 436JL, 26.00' 24.00' 14.00' (1473) (1219) (1116) 3.75C m. 300kg. H436_A (660) (610) (356) UTILITY INFORMATION BTUs sm WAVY (A) (D) GRIDDLE GRIDDLE GRIDDLE RAISED GRIDDLE/ HoTTar EACH BuRNER NoN-CLOG -STAR/SAUTE' Nowmw PrROMAX STD OVER CNv OVEN 24' 36' 4T BRaLER 24' PER cavrry PER corny NAT 33K 33K 27K 40K 45K 32K 48K 64K 80K 24KI9.5K 24K LP 24K 24K I 24K 31K 40K 30K 48K 64K 80K 24KI9.5K 24K GAS: ELECTRICAL: (for Gas models with convection ovens) - One 3/4"female connection. - Standard-115/60/1 fumished with 6'cord with 3-prong plug. Total max amps 3.8 per convection oven - Required minimum inlet pressure base. - Natural gas 4"W.C. - Optional-208/60/1,50160/1 or 3 phase. Supply must be wired to junction box with terminal block - Propane gas 10"W.C. located at rear. Total max amps 2.6 ELECTRICAL:(For Optional Hybrid Electric Ovens) H436_D-208/60/1-39 amps,220/6011-37 amps,240/60/1-34 amps H436_A-208/60/1-32 amps,220/60/1-31 amps,240/60/1-27 amps MISCELLANEOUS - If using Flex-Hose,the I.D.should not be smaller than 3/4"and must comply with ANSI Z 21.69 - If casters are used with flex hose,a restraining device should be used to eliminate undue strain on the flex hose - For installation on combustible floors(with 6"high legs)and adjacent to combustible walls,allow 6"clearance. - Recommended-Install under vented hood - Check local codes for fire,installation and sanitary regulations. - If the unit is connected directly to the outside flue,an A.G.A approved down draft diverter must be installed at the flue outlet of the oven. - Two speed motors are not available on Restaurant Range Convection Ovens. NOTICE:Southbend has a policy of continuous product research and improvement. We reserve the right to change specifications and product design without notice. Such revisions do not entitle the buyer to corresponding changes,improvements,additions or replacements for previously purchased equipment. OPTIONS AND ACCESSORIES ❑ 5"flue riser ❑ Various salamander&cheesemelter mounts ❑ 10"Flue Riser available.(Please refer to the price list) ❑ 3/4"quick disconnect with flexible hose complies with ❑ Extra Oven Racks ANSI Z 21.69(specify 3ft,4ft,5ft) ❑ Rear step up bumers ❑ Casters-all swivel-front with locks ❑ Battery spark ignition offered at no charge for open ❑ Hot Top plate-plate replaces 2 Open bumers top, griddle and oven base pilots -Limit 1 Hot Top ❑ Flame Failure for open top bumers available on ❑ Cabinet Base 4361_and 4362_models only INTENDED FOR COMMERCIAL USE ONLY. NOT FOR HOUSEHOLD USE. - 1100 Old Honeycutt Road,Fuquay-Varina,NC 27526 (919)762-1000 www.southbendnc.com Form 436 Rev 3(November/2009) TRUE FOOD SERVICE Project Name: A/A# ® EQUIPMENT, INC. Location: 2001 East Terra Lane•O'Fallon,Missouri 63366 S/S# (636)240-2400•Fax(636)272-2408•(800)325-6152•Intl Fax#(001)636-272-7546 Item #: Qty: Parts Dept.(800)424-TRUE•Parts Dept.Fax#(636)272-9471 •www.truemfg.com Model#: Model: • -' • - • TBB-24-48G } P True's refrigerated back bar coolers are designed with enduring quality and value.Our commitment to using the highest quality materials and oversized refrigeration assures colder product temperatures and years of trouble free service. 1l1l, Oversized,factory balanced, =�* refrigeration system holds 33°F to 38°F (.S°C to 3.3°C). ' Exterior-heavy duty,wear resistant aA ® ""r laminated black vinyl front and sides. ar" arw+ r � Matching black aluminum back.All `i stainless steel counter top. Interior-300 series stainless steel floor with'h"(13 mm)reinforced lip and heavy gauge galvanized steel walls. / NSF-7 approved for packaged and bottled product. I/ Positive seal doors. P "Low-E,double pane thermal glass door assemblies with extruded t, aluminum frames.The latest in energy o efficient technology. 11l, Patented integrated door light(IDL) system for brighter,shadow free illumination. Entire cabinet structure is foamed- in-place using Ecomate.A new, innovative,high density,polyurethane insulation that has zero ozone depletion potential(ODP)and zero global warming potential(GWP). L ROUGFI-K DATA-_ Specifications subject to change without notice. Chart dimensions rounded up to the nearest W(millimeters rounded up to next whole number). Cabinet Dimensions Cord Crated Capacity (inches) Length Weight 12 oz. 1/2 (mm) NEMA (total ft.) (Ibs.) Model Doors Cans Barrels Shelves L Dt H HP Voltage Amps Config. (total m) (kg) TBB-24-48G 2 82 6-pks 2 4 491/8 24'/2 355/8 t/3 115/60/1 7.6 5-15P 7 275 1248 623 905 1 '/3 230-240/50/1 1 4.2 a 1 2.13 125 t Depth does not include 1%"(35mm)and V(26 mm)for rear bumpers. ♦Plug type varies by country. APPROVALS., AVAILABLE AR AD [N vSp CO05 I� �. •-•V\ Printed in U.S.A. Model: • -a • . ' - e 4L TBB-24-48G • ®•• =• =- •• - LSTANDARD FEATURES DESIGN • Welded,heavy duty steel frame rail,black ELECTRICAL • True's refrigerated back bar coolers are powder coated for corrosion protection. Unit completely pre-wired at factory and ready designed with enduring quality and value. DOORS for final connection to a 115/60/1 phase,15 amp Our commitment to using the highest quality . "Low-E,double pane thermal insulated glass dedicated outlet.Cord and plug set included. materials and oversized refrigeration assures door assemblies with extruded aluminum colder product temperatures and years of • 115/60/1 trouble free service.'j frames.The latest in energy efficient ' NEMA-5-15R technology. REFRIGERATION SYSTEM - Each door fitted with 12'(305 mm)long • Factory engineered,self-contained,capillary extruded aluminum handle. OPTIONAL FEATURES/ACCESSORIES tube system using environmentally friendly • Positive seal doors. Upcharge and lead times may apply. (CFC free)134A refrigerant. • Magnetic door gaskets of one piece ❑230-240V/50 Hz. • Extra large evaporator coil balanced with higher construction,removable without tools for ease ❑6"053 mm)standard legs. horsepower compressor and large condenser; of cleaning. ❑6"053 mm)seismic/flanged legs. maintains cabinet temperatures of 33"F to 38"F • Door locks standard. ❑21/2"(64 mm)diameter castors. (.5"C to 3.3"C). SHELVING ❑4"(102 mm)diameter castors. • Sealed,cast iron,self-lubricating evaporator . Four(4)adjustable,heavy duty,black PVC ❑Additional shelves. fan motor(s)and larger fan blades give True coated wire shelves 17 V4"L x 18"D(451 mm x ❑TrueTrac one liter or wine bottle organizers. back bar coolers a more efficient low velocity, 458 mm). Four(4)chrome plated shelf clips ❑TrueTrac 12 oz.(355 ml)bottle organizers. high volume airflow design.This unique design included per shelf. ❑Remote cabinets(condensing unit supplied ensures faster temperature pull down of warm . Aluminum shelf support pilasters. Shelves are by others;system comes standard with 404A product,colder holding temperatures and faster adjustable on 1/2"(13 mm)increments. expansion valve and requires R404A refrigerant). recovery in high use situations. Consult factory technical service department for • Condensingunit accessed from behind LIGHTING BTU information.All remote units must be hard front rill,slides out for easy g cleanin and • Fluorescent interior lighting. Each door utilizes maintenance. full-length,patented,integrated door light(IDL) wired during installation. CABINET CONSTRUCTION system.Safety shielded. • Exterior-ON du wear resistant laminated • Cabinet lighting utilizes electronic ballast and heavy duty, T-8 bulbs for brighter illumination,longer bulb black vinyl front and sides. Matching black life and increased energy efficiency. aluminum back. All stainless steel countertop. • Interior-300 series stainless steel floor withlh" MODEL FEATURES (13 mm)reinforced lip and heavy gauge Evaporator is epoxy coated to eliminate the galvanized steel walls. potential of corrosion. • Door threshold protector prevents damage to ' Designed to accommodate a variety of beer cabinet from routine loading of product. kegs. • Insulation-entire cabinet structure is foamed- Listed under NSF-7 for the storage and/or in-place using Ecomate.A new,innovative,high display of packaged or bottled product. density,polyurethane insulation that has zero ozone depletion potential(ODP)and zero global warming potential(GWP). V. (2b mm) A _ 491h6' —(477/8" (1247mm)� 1217 mm) 2519/32' (651 mm) 247116" (621�nm) 43q(1093 mm) �/355/8' 13/e (905 mm) (35—.) i i (447 mm) y _ O (51 mm) (1204 mm) ELEVATION PLAN VIEW WARRANTY METRIC DIMENSIONS ROUNDED UP TO THE I One ear warranty on all parts NEAREST WHOLE MILLIMETER Model Elevation Right Plan 3D Back I and labor and an additional 4 eL year warranty on compressor. SPECIFICATIONS SUBJECT TO CHANGE I TBB-24-48G TFJX25E TFJX25S TFJX25P TFJX253 (U.S.A.only) WITHOUT NOTICE TRUE FOOD SERVICE EQUIPMEINIT 2001 East Terra Lane•OTallon,Missouri 63366•(636)240-2400 9 Fax(636)272-2408•(800)325-6152•Intl.Fax#(001)636-272-7546•www.truemfg.com TRUE FOOD SERVICE Project Name: AIA# ® EQUIPMENT, INC. Location: 2001 East Terra Lane•O'Fallon,Missouri 63366 S/S# (636)240-2400•Fax(636)272-2408•(800)325-6152•Intl Fax#(001)636-272-7546 item #: Qty: Parts Dept.(800)424-TRUE•Parts Dept.Fax#(636)272-9471 •www.truemfg.com Model#: Model: - . - • TD-50-18 True's horizontal bottle coolers are designed with enduring quality and value.Our commitment to using the highest quality materials and oversized refrigeration assures colder product temperatures and years of trouble free - I service. Oversized,factory balanced, refrigeration system holds 33"F to 381 (.5"C to 3.3°C). y l / Forced-air cooling. Positively guided i airflow cools bottles on top first. Evaporator coil virtually runs length of cooler for balanced temperatures throughout the cabinet. Exterior-all stainless steel countertop and lid(s),heavy duty,wear resistant laminated black vinyl front and sides, matching black aluminum back. Interior-long lasting,heavy duty galvanized steel. NSF-7 approved for packaged and bottled product. Evaporator is epoxy coated to eliminate the potential of corrosion. Entire cabinet structure is foamed-in- place using Ecomate.A new,innovative, high density,polyurethane insulation ' that has zero ozone depletion potential I (ODP)and zero global warming potential(GWP). Heavy duty,10 mil thick pure grade PVC I coated adjustable bin dividers. Removable,bottle cap opener(s)and cap catcher(s). -ROUGH-IN-DATA Specifications subject to change without notice. Chart dimensions rounded up to the nearest ye"(millimeters rounded up to next whole number). Cabinet Dimensions Capacity (inches) Cord Crated (mm) Length Weight PBtls. 2 oz. 12 oz. Bin NEMA (total ft.) (lbs.) Model Lids Cans Dividers L Dt H HP Voltage Amps Config. (total m) (kg) TD-50-18 2 16.5 24 3 495/s 265/e 33Ys 1/3 115/60/1 8.1 5-15P 7 265 Cases Cases 1261 677 848 1/3 1 230-240/50/1 4.2 A 2.13 121 t Depth does not include 11h"(39 mm)for cap catcher and 1"(26 mm)for rear bumpers. A Plug type varies by country. note:12 oz.bottles refers to 12 oz.longneck bottles. APPROVALS: AVAILABLE AT: s Printed in U.S.A. Model: - • . _ .- .�- TD-50-18 . . . `STANDARD-FEATURES ' DESIGN Forced-air cooling.Positively guided air ELECTRICAL • True's refrigerated horizontal bottle flow cools bottles on top first. Evaporator • Unit completely pre-wired at factory and coolers are designed with enduring coil virtually runs length of cooler for ready for final connection to a 115/60/1 quality and value. Our commitment to balanced temperatures throughout the phase,15 amp dedicated outlet. Cord using the highest quality materials and cabinet. and plug set included. oversized refrigeration assures colder CABINET CONSTRUCTION 115/60/1 product temperatures and years of • Exterior-all stainless steel countertopNEMA- � ' NEMA-5-15R trouble free service. and lid(s),heavy duty,wear resistant REFRIGERATION SYSTEM laminated black vinyl front and sides, OPTIONAL FEATURES/ACCESSORIES • Factory engineered,self-contained, matching black aluminum back. Upcharge and lead times may apply. capillary tube system using • Interior-long lasting,heavy duty ❑230-240V/50 Hz. environmentally friendly(CFC free)134A galvanized steel. 0 6"0 53 mm)standard legs. refrigerant. • Insulation-entire cabinet structure is ❑6"053 mm)seismic/flanged legs. • Extra large evaporator coil balanced foamed-in-place using Ecomate.A new, ❑21/2"(64 mm)diameter rail castors. with higher horsepower compressor innovative,high density,polyurethane 0 3"(77 mm)diameter rail castors. and large condenser;maintains cabinet insulation that has zero ozone depletion 0 Ratchet locks and handles. Requires one temperatures of 330F to 380F(.5°C to potential(ODP)and zero global warming per lid. 3.30C). potential(GWP). ❑Low temperature models hold 20°F • Sealed,cast iron,self-lubricating • Welded,heavy duty steel frame rail,black (-6.7°C)for applications with high evaporator fan motor(s)and larger fan powder coated for corrosion protection. ambient temperatures. Designed for blades give True bottle coolers a more • Removable,bottle cap opener(s)and cap full alcohol beverages only[some low efficient low velocity,high volume catcher(s). alcohol products freeze below 320F(00Q. airflow design.This unique design BIN DIVIDERS ❑Remote cabinets(condensing unit ensures colder standard temperatures . Three(3)heavy duty,10 mil thick pure supplied by others;system comes and faster recovery in high use situations. grade PVC coated adjustable bin dividers standard with 404A expansion valve and • Condensing unit accessed from to maximize storage. requires R404A refrigerant). Consult behind front grill,slides out for easy MODEL FEATURES factory technical service department for maintenance. . Evaporator is epoxy coated to eliminate BTU information.All remote units must the potential of corrosion. be hard wired during installation. • Listed under NSF-7 for the storage and/or display of packaged or bottled product. 29'_� (737 mm) p12 mm) (27 mm) 17/16" 0-269h 6" 236 m (37 mm) 2. (675 mm) -0236 mm) 495/8" (5 mm) 123/4" �(1261 mm) "I 1 (324mm) 2 ° (3 m 24 mm) 87/8 333/8° 1373h6"(2z6 mm) (848 mm) (351 mm�_ 31/16' - 203/4' (78 mm) I528 mm) I<--- 47" (1194 mm) ELEVATION RIGHT VIEW PLAN VIEW WARRANTY METRIC DIMENSIONS ROUNDED UP TO THE i One year warranty on all parts NEAREST WHOLE MILLIMETER 13 Model Elevation Right Plan 3D Back and labor and an additional 4 c� year warranty on compressor. SPECIFICATIONS SUBJECT TO CHANGE 'Q9 I TD-50-18 TFKY03E TFKY01 S TFKY03P TFKY033 (U.S.A.only) WITHOUT NOTICE TRUE FOOD SERVICE EQUIPMEIRIT 2001 East Terra Lane•O'Fallon,Missouri 63366•(636)240-2400•Fax(636)272-2408•(800)325-6152•Intl.Fax#(001)636-272-7546•www.truemfg.com A A/A# TRUE FOOD SERVICE Project Name: ® EQUIPMENT, INC. Location: 2001 East Terra Lane•P.O.Box 970.O'Fallon,Missouri 63366 5/5# (636)240-2400•Fax(636)272-2408•(800)325-6152•Intl Fax#(001)636-272-7546 Item #: Qty. Parts Dept.(800)424-TRUE•Parts Dept.Fax#(636)272-9471 •www.truemfg.com Model#: Model: TUC-48-ADA 0 . 0 . . o of Designed using the highest quallity materials and components to provide the user with colder product temperatures, lower utility costs,exceptional food safety and the best value in today's food service marketplace. 3"(77 mm)diameter stem castors standard.34"(864 mm)work surface height.Complies with the Americans with Disabilities Act(ADA)requirements. Oversized,environmentally friendly(134A) forced-air refrigeration system holds 33°F to 38°F(.5°C to 3.3°C). r7 P All stainless steel front,top and ends. Matching aluminum finished back. P Front breathing. Heavy duty PVC coated wire shelves. Foamed-in-place,high density polyurethane insulation(CFC free). ROUGH-IN-DATA Specifications subject to change without notice. Chart dimensions rounded up to the nearest 36"(millimeters rounded up to next whole number). Cabinet Dimensions (inches) Cord Crated (i Capacity nche Length Weight (Cu.Ft.) Counter NEMA (total ft.) (lbs.) Model Doors (liters) Shelves L Dt H* Height HP Voltage Amps Config. (total m) (kg) TUC-48-ADA 2 12 4 483/8 301/s 293/4 34 1/5 115/60/1 5 5-15P 7 260 430 1 1 1229 766 756 1 1 'h 230-240/50/1 4.2 1 a 12.13 1 118 t Depth does not include 1"(26 mm)for rear bumpers. ♦Plug type varies by country. *Height does not include 4"(102 mm)for castors. APPROVALS: AVAILABLE AT' Printed in U.S.A. Model: • • TUC-48-ADA ,. . . ... .- . . `STANDARD FEATURES - DESIGN • Each door fitted with 12"(305 mm)long recessed ❑ Low profile models with 317/8(810 mm)work surface • True's undercounter units are designed with enduring handle that is foamed-in-place with a sheet metal height. quality that protects your long term investment interlock to ensure permanent attachment. • True's commitment to using the highest quality • Positive seal self-closing doors with 90"stay open materials and oversized refrigeration systems provides feature.Doors swing within cabinet dimensions. the user with colder product temperatures,lower • Magnetic door gaskets of one piece construction, utility costs,exceptional food safety and the best removable without tools for ease of cleaning. value in today's food service marketplace. SHELVING REFRIGERATION SYSTEM • Four(4)adjustable,heavy duty PVC coated wire • Factory engineered,self-contained,capillary tube shelves 219/6 L x 16"D(548 mm x 407 mm).Four(4) system using environmentally friendly(CFC free)134A chrome plated shelf clips included per shelf. refrigerant. • Shelf support pilasters made of same material as • Oversized,factory balanced refrigeration system cabinet interior,shelves are adjustable onik"(13 mm) with guided airflow to provide uniform product increments. temperatures. MODEL FEATURES • Extra large evaporator coil balanced with higher 9 Evaporator is epoxy coated to eliminate the potential horsepower compressor and large condenser of corrosion. maintains cabinet temperatures of 33"F to 38"F(.56"C . NSF-7 compliant for open food product to 3.33"C)for the best in food preservation. • Sealed,cast iron,self-lubricating evaporator fan ELECTRICAL motor(s)and larger fan blades give True undercounter • Unit completely pre-wired at factory and ready units a more efficient,low velocity,high volume for final connection to a 115/60/1 phase,15 amp airflow design.This unique design ensures faster dedicated outlet Cord and plug set included. temperature recovery and shorter run times in the busiest of foodservice environments. 115/60/1 • Condensing unit access in back of cabinet,slides out ' NEMA-5-15R for easy maintenance. CABINET CONSTRUCTION OPTIONAL FEATURES/ACCESSORIES • Exterior-stainless steel front,top and ends.Matching aluminum finished back. Upcharge and lead times may apply.• Interior-attractive,NSF approved,white aluminum ❑ 230-240V/50 Hz.❑ Barrel locks(facto Installed).Requires one per door. liner.300 series stainless steel floor with coved (factory corners. ❑ Single overshelf. • Insulation-entire cabinet structure and solid doors ❑ Double overshelf. are foamed-in-place using high density,CFC free, ❑ Stacking collar. polyurethane insulation. ❑ 30"(762 mm)deep,lk"(13 mm)thick,white • 3"(77 mm)diameter stem castors.34"(864 mm)work polyethylene cutting board.Requires"L"brackets. surface height Compliant with American Disablities ❑ 30"(762 mm)deep,lh"(13 mm)thick,composite Act(ADA)requirements. cutting board.Requires"L"brackets. ❑ Heavy duty 16 gauge top. DOORS ❑ Exterior rectangular digital temperature display • Stainless steel exterior with white aluminum liner to (factory installed). match cabinet interior. ❑ Standard height units with 5"(127 mm)diameter castors.36"(915 mm)work surface height. P IV-I/IEW- 5217/32" (1335 mm) S _ (1228 mm) E (S46 mm) (764mm) " rI 1" 76d (26 mm) n n 293/4" (756 mm) 3311/16' (856 mm) 25/16' k125/8°' 195/8° 15 116* (77 mm I`)� (321 mm1 �(499 mm) (101 mm) (42 mm) ELEVATION RIGHT VIEW WARRANTY METRIC DIMENSIONS ROUNDED UP TO THE One year warranty on all parts NEAREST WHOLE MILLIMETER Model Elevation Right Plan 3D Back 8-ADA and labor and an additional 4 cL year warranty on Compressor. SPECIFICATIONS SUBJECT TO CHANGE TUC-4 TFQY19E TFQY195 TFQY02P TFQY193 (U.S.A.only) WITHOUT NOTICE LL-- - - _ -- - - . . TRUE FOOD SERVICE EQUIPii FAT 2001 East Terra Lane•P.O.Box 970.O'Fallon,Missouri 63366•(636)240-2400•Fax(636)272-2408•(800)325-6152•Intl.Fax#(001)636-272-7546•www.truemfg.com TRUE FOOD SERVICE Project Name: AIA# ®, EQUIPMENT, INC. Location: 2001 East Terra Lane•P.O.Box 970.O'Fallon,Missouri 63366 S/S# (636)240-2400•Fax(636)272-2408•(800)325-6152•Intl Fax#(001)636-272-7546 Item #: Qty: Parts Dept.(800)424-TRUE•Parts Dept.Fax#(636)272-9471 •www.truemfg.com Model#: Model: T23 • • • 2•0 •- • f1' P True's solid door reach-in's are designed with enduring quality that protects your long term investment. Designed using the highest quality materials and components to provide the user with colder product temperatures, lower utility costs,exceptional,food safety and the best value in today's food service marketplace. I I Oversized,factory balanced,refrigeration system holds 33T to 38T(.5°C to 33°C)for the best in food preservation. 300 series stainless steel solid door and front.The finest stainless available with higher tensile strength for fewer dents and scratches. Adjustable,heavy duty PVC coated shelves. Positive seal self-closing door.Lifetime guaranteed door hinges and torsion type closure system. Bottom mounted units feature: "No stoop"lower shelf. Storage on top of cabinet. Compressor performs in coolest,most grease free area of kitchen. Easily accessible condenser coil for cleaning. —.-.�•�InI�IIMI�� ; i ROUGH=IIV DATA Specifications subject to change without notice. Chart dimensions rounded up to the nearest'/s"(millimeters rounded up to next whole number). Cabinet Dimensions Cord Crated Capacity (inches) Length Weight (Cu.Ft.) (mm) NEMA (total ft.) (lbs.) Model Doors (liters) Shelves L D H* HP Voltage Amps Config. (total m) (kg) T-23 1 23 3 27 291h 783/s 1/3 115/60/1 7.6 5-15P 9 280 651 686 750 1991 1/4 230-240/50/1 2.4 A 2.74 127 *Height does not include 5"(127 mm)for castors or 6"(153 mm)for optional legs. ♦Plug type vanes by country. TDB N s •+*'°lus APPROVALS: AVAILABLE AT Printed in U.S.A. Model: T23 - . ... LSTANDARD-FEATURES DESIGN • Lifetime guaranteed recessed door handle.Door ❑ Full door bun tray rack.Holds up to twenty-two 18"L x • True's commitment to using the highest quality fitted with 12"(305 mm)long recessed handle that 26"D(458 mm x 661 mm)sheet pans(sold separately). materials and oversized refrigeration systems provides is foamed-in-place with a sheet metal interlock to O Remote cabinets and condensing units.System the user with colder product temperatures,lower ensure permanent attachment. comes standard with 404A expansion valve and utility costs,exceptional food safety and the best • Positive seal self-closing door(s).Lifetime guaranteed requires R404A refrigerant.Consult factory technical value in today's food service marketplace. door hinges and torsion type closure system. service department for BTU information. REFRIGERATION SYSTEM • Magnetic door gasket(s)of one piece construction, • Factory engineered,self-contained,capillary tube removable without tools for ease of cleaning. system using environmentally friendly(CFC free)134A SHELVING refrigerant • Three(3)adjustable,heavy duty PVC coated wire • Extra large evaporator coil balanced with higher shelves 22%"L x 23'/4"D(582 mm x 591 mm).Four(4) horsepower compressor and large condenser; chrome plated shelf clips included per shelf. maintains 33"F to 38"F(.5"C to 3.3"C)for the best in • Shelf support pilasters made of same material as food preservation. cabinet interior;shelves are adjustable on'k"(13 mm) • Sealed,cast iron,self-lubricating evaporator fan increments. motor(s)and larger fan blades give True reach-in's LIGHTING a more efficient low velocity,high volume airflow Incandescent interior lighting-safety shielded.Lights design.This unique design ensures faster temperature activated by rocker switch mounted above door(s). recovery and shorter run times in the busiest of food service environments. MODEL FEATURES • Bottom mounted condensing unit positioned for easy • Exterior temperature display. maintenance.Compressor runs in coolest and most • Evaporator is epoxy coated to eliminate the potential grease free area of the kitchen.Allows for storage area of corrosion. on top of unit. • NSF-7 compliant for open food product. CABINET CONSTRUCTION ELECTRICAL • Exterior-300 series stainless steel front.Anodized Unit completely pre-wired at factory and ready quality aluminum ends,back and top. for final connection to a 115/60/1 phase,15 amp • Interior-attractive,NSF approved,white aluminum dedicated outlet.Cord and plug set included. liner.300 series stainless steel floor with coved corners. 115/60/1 • Insulation-entire cabinet structure and solid door are ' NEMA-5-15R foamed-in-place using Ecomate.A new,innovative, high density,polyurethane insulation that has zero ozone depletion potential(ODP)and zero global OPTIONAL FEATURES/ACCESSORIES warming potential(GWP). Upcharge and lead times may apply. • Welded,heavy duty steel frame rail,black powder ❑ 230-240V/50 Hz coated for corrosion protection. ❑ 6"(153 mm)standard legs. • Frame rail fitted with 4"(102 mm)diameter stem ❑ 6"(153 mm)seismic/flanged legs. castors-locks provided on front set ❑ Alternate door hinging(factory installed). DOOR ❑ Additional shelves. • 300 series stainless steel exterior with white aluminum Half door bun tray racks.Each holds up to eleven liner(s)to match cabinet interior.Door(s)extend full 181 x 26"D(458 mm x 661 mm)sheet pans(sold width of cabinet shell.Door lock(s)standard. separately). cPCANJVIEbt/= -- -- __ 0 f'� 27" (686 mm) 7 m" (2117 tt7 mm) 291/2" (750 mm) 76 /t6"15 785/16" 551/32" (1955 mm) (1990 mm) (1398 mm) 25t7/32" (649 mm) J. 13/8"t 4° 5" (35 mm) ELEVATION (102 mm) (127 mm) PLAN VIEW I WARRANTY METRIC DIMENSIONS ROUNDED UP TO THE One year warranty on all parts NEAREST WHOLE MILLIMETER ,�M Model Elevation Right Plan 3D Back and labor and an additional 4 KCL ! year warranty on compressor. SPECIFICATIONS SUBJECT TO CHANGE T--23 TFEY53E TFEY035 TFEY03P TFEY633 (U.S.A.only) WITHOUT NOTICE rw TRUE FOOD SERVICE EQUIPMEMT 2001 East Terra Lane•P.O.Box 970.O'Fallon,Missouri 63366•(636)240-2400•Fax(636)272-2408•(800)325-6152•Intl.Fax#(001)636-272-7546•www.truemfg.com f m r � s i n � _ 14 IC The Duke Aerohot unit is built to'last,.All Aerohot units are constructed with stainless steel tops, bodies;legs and z undershelves. With our-75- 0 watt heating elements,`Duke's Aerohot steamtable preheats up to 3 times'faster than the closest competitor. - ' Our electric units are-available with exposed elements orsealed-' .•, wells:Available or 5 well.*models: Our sealed wells are manufactured:out of stainless steel. #E303 .No concern about Duke's sealed wells melting under the: Exposed elemenf37well electric._ heat. The heating elements in our"sealed well units are located under ,the liner pan This design keeps those hot elements out of harms way. All.tops have die-stamped openings measuring ; y 12=1/16'x 20A/16",with 6A/2" deep sealed.well with:1/2" 1 drain: Each.compartment has a 750=watt elementfitted >Y , under warming compartment. Each well has an individual drain valve. Each well to be controlled by infinite switch.'Units availableao operate on 120, 208, or'240 volt, single or.3:phase: ' :,,Per,M. anently wired, 6' cord with plug provided: Ly jr e ed eleme nits are constructed with a heatx com artment-with d-formed, 8" dee - alvanized liner #EF3o3sw ; x p p g Sealed well 3=well electric. Stainless-steel liner is available as an option: Each compartment has 500 or 750-watt dome type element fitted inside the warming compartment,.above the insulated bottom. 120-volt units have 500-watt elements, 208 or, 240-v6lt units have 750-watt elements. 100.0 watt elements available as an option:Each well to be controlled by infinite switch. Permanently wired, 6''cord with plug provided ,r Electric units are available portable or stationary. Portable units to have NSF listed casters, 5" diameter, �yu5.77 . polyurethane, swivel-type, two with locks, all:non-marking tires, #E304sw with 9 L pusher bar attached to end panel on ope'rator's;right. > Sealed well 4-well electric .., Stationary units have stainless steel legs and adjustable plastic feet for leveling:; = ` Poly carving,boartl 7" wide and 1/2" thick'mounted on operator's side, on fabricated heavy gauge stainless.steel .. base and;:brackets standard on all Aerohot gas or electric steamtable units: See accessory pages for all available options"for both electric and gas units '. ��'� #E305 Exposed element 5-well electric 1 I_ ' - ' • O • E � Hot Food Electric - Exposed Element Stationary/Portable 302 30-3/8 ,77.2 22 7/16' 57.1 .34 86.4 2.3.4 81/90 36.8/40.9 2 303 44-3/8. ,112.8, _22-7/16'" 57.1 34 86.4 32.5 107/114 48.6/51.8 3 304 58-3/8 148.3 22-7/i 6: 57.1 34 86.4 41.5 138/144 62.7/65.5 4 305 72 3/8 '183.9 22 7/16 57.1 r34 r: 86.4' 505.1,: 165/172 75;0R8.2 5 NOTE: For Stationary units add"E"prefix to model•#'(example ,E303) For Portable units add"EP"prefix to modJ#(example.-EP303) Electrical Specificationsr(consult factory for 3-phase electrical requirements and other options.) 4L1A�4�J a `� :- ----` ,.:.: v e•... . -" - 16 . - .;, • :L 4G�uA .gC+rk L: GL i ! .` u° Gnu' ,, s.- . �302y 000--8.3- -15 _- 1500 7.2 6-20 1500 , 6.3 6-20 • 2 303 ', -1500 12.5 5-15 2250?! .1 88 6-20 2250 9.4 0 '3. 304 2000 16.7 L5-30 3000; 14.4 6-20 3000, 12.5 6-20 4 t- 305 ill 2500 20.8 L5-30= 3750 18:0 L6 30 3750 15.6 ' 6-20 5 1 Options: • S/S heat compartment liner •:Dish Shelves • Serving shelves • Spillage an • Tray slides : •Adapter plates/insets • S/S carving boards •Telescope and flat covers Hot Food - Electric Sealed 101le1 s Stationary/Portable IVOR ® ® -gal •. r 302SW 30-3/8 77.2- 22-7/16 57.1 34 86:4= 23.4 81/90 ->36.8/40.9 2 303SW 44-3/8 112.8. ' 22-7/16, 57 1 34,, 86.4 x 32.5 107/114 :48.6/51.8 •c: r 304SW 58-3/8 148.3 22 7/16 57 1 34' 86.4 41.5 138/1,44 62-7/65.5 4 ., { 305SW 72-3/8 183.9 112277/16 57.1 34` .88.4 . 50.5 165/172, 75:0/78.2 «5 NOTE: For Stationa units add='E.'prefix to model#(example:E302S For Portable units add"EP".,prefix to`.model#(example:EP302S111). f Electrical Specifications °;(Consult factory.for-3-phase electrical requirements and other options)r f. 302SW 1500 12.5 5 15 1500' 7.2 6-20 ff 1500- 6.3 16 20. 2 r ,r 303SW 2250 18.8 L5-30 2250 10.8 6-26 2500 9.4, 6.20 :3 304SW 3000 25.0 5-50 3000 14.4 6-20 3000 12.5 6-20 305SW 3750 31.3 5-50 3750 18.0 L6-30 3750 15.6 6-20 5 Options: • S/S carving boards . • Master globe valve • Serving shelves •Adapter plates/insets •:Tray slides • Drain manifold For Options/Accessories see pages 10-11. Specifications subject to change without notice. . .- a-- -z:.< ;�-..'-' ..�., -z, 12::;__A: '„ Beverage Air Model:WTR48A _ Item#: 18 s Item NO. Quantity r BEVERAGE-AIR �ERAGE' PO Box 5932, Spartanburg, SC 29304 WORK TOP MODELS: 1-888-845-9800 Fax#1-864-582-5083 REFRIGERATORS WTR27A http://www.Beverage-Air.com 29"BASE MODEL SERIES WTR48A Commercial Refrigeration Equipment WTR60A General Specification WTR72A WTR SERIES WORKTOP UNITS Versatile, compact(29" deep) models with stainless steel work tops and refrigerated storage of food products. Working height — z is361/2." CABINET CONSTRUCTION Heavy duty construction includes stainless steel on front, sides, door(s)and grille. Stainless steel 2 112"thick worktop with 4" high removable backsplash. Cabinet back and bottom are galvanized steel. Interior liner is made of anodized aluminum for longer lasting corrosion protection. Interior thermometer is _ standard. Cabinets are insulated with foamed-in-place polyurethane insu- WTR27 lation of 2" minimum thickness. Doors are mounted to cabinet on setf-closing, cartridge style hinges with 120° stay open fea- ture. A plug-in type vinyl magnetic gasket is attached to each door for positive seal. Convenient, contoured, pull handle is --. made of black anodized aluminum. Interior arrangement in- cludes 2 steel wire epoxy coated shelves behind each door, adjustable in 1/2 inch increments. Interior light with manual switch is provided with glass door models. REFRIGERATION Refrigeration system utilizes R134a refrigerant metered by a capillary tube system. Automatic (non-electric) condensate WTR48 evaporator is standard. Interior forced air system, with high humidity evaporator coils, provides the ideal environment for t' food preservation. ELECTRICAL Units wired at factory and ready for connection to a 115/60/1 phase, 15 amp dedicated outlet. 8' long cord and plug set in- cluded. SPECIAL FEATURES i • Cartridge style door hinges provides positive seal & elimi- '` nates door sagging issues(excludes glass door and some to special units). WTR60 • 6"casters,two with brakes standard. ELECTRICAL CONNECTION • Optional 6"legs or 3"casters available Units pre-wired at factory and include 8' • Note: Overall heights of casters may vary with different types of O 115/60/1 long cord and plug casters depending upon caster manufacturer designations. NEMA-5-15P @ c Dosw Ms�R Available From: USA *Note: Not all markings may apply to all model variations. lRoadhouse Cafe/The Black Cat Equipment Quote Perkins Paper Inc. Page: 18-1 Beverage Air Model:WTR48A Item#: 18 Model Specified Store# Location Quantity QD BEVERAGE-AIR PLAN VIEWS Standard Worktop Refrigerator Cabinets Models: WTR27A,WTR48A,WTR60A,WTR72A 4DT LF VNDTH MODEL WTR27A WTR48A WiR80A WTR72A 22 1/2"DooRovENlwc � . _ EXTERNAL DIMENSIONAL DATA 29 1/4' Length Overall(mm) ) 8 " 21 ° 152 . 72° 20" Length Overall(mm) 686 1219 1524 1829 �INSIDE DEa7H L 23" 33 12" Depth Overall(Inches)-Less handle 29 1/4 29 1!4 29 1/4 29 1!4° �111�EHT 29 12• DOOR HT 21 3/8" Depth Overall(mm)-Less handle 743 743 743 743 DDOR Op�yiNs Height Overall—an6"casters(inches)• 3912" 391/2° 39112" 391/2 391l2" Height Overall—on W casters(mm)* 1003 1003 1003 1003 I 1 Depth with Door Open 90° 55 1/4" 52 1/4" 5313/16' 52 1/8° Clear Door Opening(inches) 22 1/2°x 1912°x 22 12°x 19 12"x 4J 1 u 231/4° 21 12' 21 3/8" 21 12" FRONT VIEW Number of doors 1 2 2 3 COMMON END WTR27A INTERNAL DIMENSIONAL DATA NET Capacity(cubic R.) 7.3 13.9 17.1 21.5 NET Capacity(Liters) 207 394 484 609 48„ Interne Length Overall(Inches) 23" 44" 58° eel WIDTH Internal Length Overall(mm) 584 ills 1422 1727 19 1/2" Internal Depth Overall(inches) 20" 20" 24 7/8" 19 3/4" DOOR internal Depth Overall(mm) 508 508 1 632 502 1 OPENING 21 1/2" Imemal Height Overall(inches) J4.0 23° 23' 22 3/4" DOOR OPENING Intemal Height Overall(mm) 584 584 578 Numberofshelves 4 4 6 T� ELECTRICAL DATA I 29 112" 23 1/4" Full Load Amperes 115/60/1 3.3 8.2 8.2 39 1/2" DOOR HT ENERGY CONSUMPTION(KWH) 2.88 2.37 3.76 3.38 OVERALL REFRIGERATION DATA HT CM Horsepower 1/6 PIS 1/4 114 WEIGHT DATA FRONT VIEW Gross Weight(Crated Ibs) 161 235 265 305 Gross Weight(Crated kg) 73 107 120 13a WTR48A *Note: Overall heights of casters may vary with different types of casters depending upon caster manufacturer designations. UL C@US w a & 72" �� so° 19 vr' OR OPENI G �� 241/4" 221/2" 231/4" DOOR OPENING 39 /2" 29 1/2" DOOR 29 /2" DOOR MDT WIDTH OVERALLHT 39 /2" a] I]] I HT L L— FRONT VIEW DOOR OPENING FRONT VIEW WT.R72A WTR60A BEVERAGE-AIR®CORPORATION 700 Buffington Road•PO Box 5932-Spartanburg,SC 29304 USA-(864)582-8111-Fax(864)582-5683-(888)846-9800•www.beverage-air.com Specifications are subject to change without prior notice. 01/10 `'Roadhouse Cafe/The Black Cat Equipment Quote Perkins Paper Inc. Page: 18-2 - r Beverage Air Model:WTR60A Item#:20 Item No. Quantity BEVERAGE-AIR yfRAGE-� PO Box 5932, Spartanburg, SC 29304 WORK TOP MODELS: 1-888-845-9800 Fax# 1-864-582-5083 WTR27A http:/twww.Beverage-Air.com REFRIGERATORS WTR27A 29"BASE MODEL SERIES WTR60A Commercial Refrigeration Equipment WTR60A General Specification WTR SERIES WORKTOP UNITS -- _ Versatile, compact(29" deep) models with stainless steel work tops and refrigerated storage of food products. Working height is 35 1/2." — - t"~uM_7 CABINET CONSTRUCTION i Heavy duty construction includes stainless steel on front, sides, i door(s)and grille. Stainless steel 2 1/2"thick worktop with 4" high removable backsplash. Cabinet back and bottom are galvanized steel. Interior liner is made of anodized aluminum for longer lasting corrosion protection. Interior thermometer is z� standard. Cabinets are insulated with foamed-in-place polyurethane insu- WTR27 lation of 2" minimum thickness. Doors are mounted to cabinet on self-closing, cartridge style hinges with 120" stay open fea- ture. A plug-in type vinyl magnetic gasket is attached to each door for positive seal. Convenient, contoured, pull handle is made of black anodized aluminum. Interior arrangement in- cludes 2 steel wire epoxy coated shelves behind each door, adjustable in 112 inch increments. Interior light with manual switch is provided with glass door models. REFRIGERATION Refrigeration system utilizes R134a refrigerant metered by a capillary tube system. Automatic (non-electric) condensate WTR48 evaporator is standard. Interior forced air system, with high humidity evaporator coils, provides the ideal environment for food preservation. ELECTRICAL ' Units wired at factory and ready for connection to a 115/60/1 phase, 15 amp dedicated outlet. 8' long cord and plug set in- cluded. SPECIAL FEATURES ' . , ; • Cartridge style door hinges provides positive seal & elimi- nates door sagging issues (excludes glass door and some t3 special units). WTR60 • 6"casters,two with brakes standard. ELECTRICAL CONNECTION • Optional 6"legs or 3"casters available Units pre-wired at factory and include 8' *Note: Overall heights of casters may vary vAth different types of 115i60n long cord and plug casters depending upon caster manufacturer designations. NEMA-5-15P U V8 Available From: L c �� us V ,.s�,,R "IA 'Note: Not all markings may apply to all model variations. !Roadhouse Cafe/The Black Cat Equipment Quote Perkins Paper Inc. Page:20-1 - - Beverage Air Model:WTR60A Item#:20 y Model Specified Stone# Location Quantity (0) BEVERAGE-AIR PLAN VIEWS i Standard Worktop Refrigerator Cabinets 27- Models: WTR27A,WTR48A,WTR60A,WTR72A WDTH t� MODEL WTR27A WTR48A WiR60A W1R72A 22 1/2"DOOR OPENING + ' 29114" — EXTERNAL DIMENSIONAL DATA I y Length Overall(Inches) 27' 48' 60' 72' I 20" Length Overall(mm) 686 1219 1524 1829 }INSIDE DEPTH I Depth Overall(inches)-Less handle 29 1/4" 29 1/4' 29 1/4' 29 1/4" INSIDE HT 29 T1/2' DOOR HT 21 1 33 1/2" Depth Overall(mm)-Less handle 743 743 743 743 DOOR OPENING Height Overall—on 6'casters(inches)' 39 12" 3912' 39 1/2° 39 1/2' 1 39 112 I Height Overell-an 6"casters(mm)' 1003 1003 1003 1003 1__ ® Q Depth with Door Open 90" 551/4' 521/4° 5313/16' 521/8" V Clear Door Opening(inches) 22 12°x 19 12°x 22 1R'x 191l2°x 23 1/4' 2112' 21318' 2110 ,FRONT VIEW Number of doors 1 2 2 3 COMMON END WTR27A INTERNAL DIMENSIONAL DATA NET Capacity(cubic fL) 7.3 13.9 17.1 21.5 NET Capacity(Liters) 207 394 484 609 48„ Intemal Length Overall(inches) 23' 44' 56' 68' WIDTH Intemal Length Overall(mm) 584 1118 1422 1727 19 1/2" Internal Depth Overall(inches) 20" 20' 24 7/8" 19 3/4" DOOR Internal Depth Overall(mm) 508 508 632 502 OPENING 21 1/2" internal Height Overall(inches) 23" 23" 23" 22 3/4 DOOR OPENING Internal Height Overall(mm) 664 584 584 578 Number of shelves 2 4 4 - 6 ELECTRICAL DATA 29 1/2" 23 /4" Full Load Amperes 115/60/1 4.0 3.3 8.2 8.2 39 1/2" DOOR HT ENERGY CONSUMPTION(KWH) 2.88 2.37 3.76 3.38 OVERALL REFRIGERATION DATA HT Horsepower 118 1I5 1f4 1/4 WEIGHT DATA FRONT VIEW Gross Weight(Crated Ibs) 161 235 265 305 Gross Weight(Crated kg) 73 107 120 138 WTR48A *Note: Overall heights of casters may vary with different types of casters depending upon caster manufacturer designations. U� C US� 0 YeSnw 72" USA 60" 19 1/2" IOR OPENII IG 241l4" 221/2" �14" DOOR OPENING 39 /2" 29 1/2" DOOR 29 /2" DOOR WIDT WIDTH OVERALLHT 39 /2" HT L L— FRONT VIEW DOOR OPENING FRONT VIEW WTR72A WTR60A BEVERAGE-AIR®CORPORATION 700 Buffington Road-PO Box 5932 Spartanburg,SC 29304 USA-(864)582-8111•Fax(864)582-5083-(888)845-9800-www.beverage-air.com Specifications are subject to change without prior notice. 01110 Roadhouse Cafe/The Black Cat Equipment Quote Perkins Paper Inc. Page:20-2 Pitco Frialator Model:SG14-S Item#:4 D Project Q 0 Item number M Quantity CA1 Model SG14S with Options & Tube Fired Gas Fryer STANDARD SPECIFICATIONS ® CONSTRUCTION Q --- ' -ems ■ Welded tank with an extra smooth peened finish ensures O easy cleaning. 0 ■ Long-lasting, high-temperature alloy stainless steel heat (A" baffles are mounted in the heat exchanger tubes to - "� provide maximum heating and combustion efficiency. '--�- ■ Standing pilot light design provides a ready flame when heat is required. ■ Stainless steel front, door, side, and splashback. ■ Heavy duty 3/16"(.48 cm)door hinge. CONTROLS ■ Millivolt thermostat maintains selected temperature ® automatically between 200OF (93°C) and 400OF (190°C- L CE). t ■ Integrated gas control valve acts as a manual and pilot ` valve, automatic pilot valve, gas filter, pressure regulator, I" and automatic main valve. ■ Gas control valve prevents gas flow to the main burner until pilot is established and shuts off all gas flow automatically if the pilot flame goes out. !, ■ Temperature limit switch safely shuts off all gas flow if STANDARDACCESSORIES the fryer temperature exceeds the upper limit. ■ Choice of basket options ■ New Solstice bumer/baffle design.*** ❑ Two nickel-plated, oblong,wire mesh baskets -Increases cooking production. ❑ One nickel-plated, square,wire mesh basket -Lowers flue temperature. ■ One nickel-plated tube rack -Improves working environment. ■ One drain extension -Generates more production per BTU. ■ One drain line dean-out rod ***Compared to previous models. ■ Fryer Leaner sample ■ Rear gas connection OPERATIONS ■ Manual gas shutoff ■ Front 1 1/4"(3.2 cm)full port drain for quick draining. ■ 1 1/4"(3.2 cm)full port drain valve ■ 9°(22.9 cm)clearance allows for ease of cleaning. ` m Built-in integrated flue deflector ■ Removable basket hanger for easy cleaning ■ 9° (22.9 cm)adjustable legs ■ Cabinet-stainless steel front,door, and sides ■ Tank-stainless steel AVAILABLE OPTIONS&ACCESSORIES ❑ Stainless steel back " ❑ Basket Lift* APPROVALS ❑ Solid State Thermostat** cE ❑ Digital controller*" ■ CSA Certified ❑ Triple baskets (AGA,CGA) ❑ Covers ■ NSF Listed ❑ Intellifry computer control*" ■ MEA Approved ❑ Computer back-up thermostat ■ CE Certified ❑ 9"(22.9 cm)adjustable casters ■ Australian Gas Assoc. QC *Only available with digital or computer controls. Certified(AuGA) �VI. **Includes matchless ignition, melt cycle, and drain valve interlock o switch. Patent Pending GM A1ffiagm GM AS.Ckffi- Pitco Frialator,Inc., P.O. Box 501, Concord,NH 03302-0501 • 509 Route 3A, Bow NH 03304, USA Phone(603)225-6684•Fax(603)225-8472•.www.pitco.com * Lto-123 Rev 5(02/07) se,Roadhou Cafe/The Black Cat Equipment Quote Perkins Paper Inc. Page:4-1 ~/� Pitco Frialator Model:SG14-S Item#:4 Model SG14S with Options - Tube Fired Gas Fryer 0 14135.1 0 14(36.61 F- 4851161122.81 INTEGRAL FLUE DEFLECTOR OPTIONAL BASKET LIFT 34 3=18187.3) U) 15 6J8[39.71 N I-114INCH(3.2 CM)NPT H 7 FULL PORT DRAIN VALVE 11 0 OPTIONAL 518[1.61 J BACK-UP . 1 657/16 THERMOSTATNEW 1 1140.81 GAS CONNECTtON Y.INCH NPI 34[88.41 46118 CE AND AuGA MODELS USE'/.INCH BSP NOM. 0 (117.23 /ADAPTERADDING I-V'INCH(3.6 CM) TO THE CONNECTION. NOM. 16 B[22.91 10 1502 1413/16 1 13i.73 L11=213.61 11318 Re-01 12.(4.5) T++lit - 4111.11 121116MA51 212W32153.616 FOOT(183 CM)POWER CORD SUPPLIED WITH UPGRADED CONTROLS(NEMA 5.15 PLUG ON 115VAC UNITS ONLY) GAS REQUIREMENTS Gas Input Per Hour 110,000 BTUs/33 kW(CE)I 119 megajoules(AuGA) Recommended Minimum Tor other gas types,contact Gas Type* Store Manifold Pressure Burner Manifold Pressure your Dealer/Distributor. Natural Gas 7"W.C./17.4 mbars/1.75 kPa 4"W.C./10 mbars/1 We Check plumbing/gas codes for L.P.Gas 13"W.C./32.4 mbars/3.25 kPa 10"W.C./25 mbars/2.5 kPa proper gas supply line sizing. Fryer Sides,Rear,Bottom to Clearance Information Fr;er Front any combustible material Fryer Flue Area 6"(15.2 cm) Do not block or restrict the flue All Models 30"(76.2 cm)min. Do not Curb Mount gasses from flowing into the ventilation system. ELECTRICAL OIL CAPACITY 40-50 pounds Control Type Voltage I Phase I Frequency Amps �18-23 kp) Millivolt Not required 0 11111111 W 4:4 W91 N A F-Al 0 L":a"w V-11 UA191 0:4 Upgraded controls 115/1/60 1.7 (solid state,digital, Cooks 88 lbs(40 kg)of fries per hour computer,basket lift) 220-230-240/1/50 0.9 Frying Area 14 x 14 x 4 in Upgraded controls options include matchless ignition,melt cycle and (35.6 x 35.6 x 10.2 cm) drain valve interlock at no additional amps. SHIPPING INFORMATION Model Shipping Weig t Shipping Cube -WIP-ping H x W x L Single Millivolt 190 lbs 19 ft.3 45%x 18 4 x 38 11z in 86 kg .54 m3 114.9 x 47.6 x 97.8 cm Single Upgraded Controls 200 lbs 0 33 ft.3 58 x 22 1/2 x 43 V2 in 1 91 kg .93 m3 147.3 x 57.2 x 110.5 cm 0 Add 50 lbs(23 k, for Basket Lifts SHORT FORM SPECIFICATION Provide Pitco Model SG14S tube fired gas fryer. Fryer shall have an atmospheric burner system combined with four stainless steel heat tubes utilizing high temperature alloy stainless steel baffles. Fryer shall have a deep cool zone;minimum 23%of total oil capacity to trap burnt particles,crumbs and black specks. Fryer cooking area shall be 14"x 14'(35.6 cm x 35.6 cm)With a cooking dept of 4"(10.2 cm). Heat transfer area shall be a minimum of 600 sg.inches(3 871 s .cm. Provide accessories as follows: TYPICAL APPLICATION Frying a wide variety of foods in a limited amount of space. Frying that requires a high volume production rate. itco,Frialator,Inc., P.O. Box 501, Concord, NH 03302-0501 * 509 Route 3A, Bow NH 03304, USA Phone(603)225-6684 e Fax(603)225-8472 e.www.pitco.com LI0-123 Rev,5(02107) Printed in the USA We reserve the right to change specifications without notice and without incurring any obligation for equipment previously or subsequently sold. ,Ro7 a6ouse Cafe/The Black Cat Equipment Quote Perkins Paper Inc'. Page:4-2 L — ����� �—.0`i'v—� r�r�m—e E_��E — �a®.�rsT� �s�ae3cb.r�v_®4`g6� ,.suet e_.� '�°•.i°Li v. - . di L! rEar�€dt�t• I Model:M945K-7 beif-contained refrigerated salad top unit with raised rim cutouts � "�•'.E °`"' 1 r�fr:aar7e-ed di`i;iri'eerS in stainless steel top Rrecessed pan ledge to hold®' deep pans, pans not Qrovided.R-134a expansion valve refrigeration sltstem " is "CMG free'. Mandell mullion blower coil with thermostatic rnn,'r(,l ronlc haca and hart-q. g1Tainipgc steel hinnFd rnli rnvPr, .,. lift nff ILniivar f ui lonrith mi inn nnnrri fnnmad in niara iirPthnnP ! �. ineiilntinn rnnrlaneota areonnrntnr lrs[Ann roefore onri rnrldeat fnr 11 9W nnornfinnAt ,.... t`a `� t � i % r ' `e•,�.,r r "r`-�bj 1# iiln r, UALA f r 5 1 Standard Hatia res. r r nth ®SI�3p e zni�btPd r�izri ra or vim n i�itton Gi_to r 61 .prnvir:FS standard o casters profit two with iocksj. - � ®=`CFC free R-134a refrigerant _ e Exriansl valve r_,+O;.Wr i H CORG s:iil iii!`t-a4e ifiiei-io!iii be ABS liiero;iEi =-..............' xerin i#an:fi P.errde j e� r _ r allows for tie use of optional 18`x OF tray racks. � pan ledge to hold 6"'deep Paris,pairs net wide d Stin i eei.hio uies Frill Golf .?n i q Gast. le. "r.arn rec--arc. la.spl:i.nc•. - .,, _ ................:� 1 r•:3fis:.�3leearri .•.�...�.•�...=V:__- i -v ssi.+se e:c.�}s:ii :i.- a,u'tit: vgii.:fu �..-_niu-...r.....-.,r..t. ., .g,;'_a-.-ice.'•-' - - -_ ��x-t h _it,t !..- _>,iV-� ✓ l .tL 1. " _f_7 �-`ar•�:s�i it arE:-i.1 irMiP`9.�Xi it Yi7t"� i..Litt,li .;fYr1�iF� L34 -_P__13._ .i5•I _._�. 9 t,.'-i:j:t�. - i i i -i :rcuev3:�ra5 u"s.,e,s a,zz.vea}r,�s_.i: n n�a y i i Tray i,Y ics a-ir ai !IWirn i0 i=Piii6 r 1� 7 tii1 hiv O°iiii.'axTiun: iv '-'Hil3ii call c__ ...._ ___�.. haw __ rf.",� :it i�i :-, i el4 Ia iipm Fit i_ SW" .. - i,� r t1Y5 TO ut`.ii iidt-75 rlr Vr'r Jr3LR.11i1;FOS 3�IG.Jt n.__, _ mE 7>..w_..Ya.e� 3 ivi4. �n��r 1,� t yRAN LL0 ML 1it: n.i gh Volume S lla ito models 900OK-7 asg^aiea iraa= I snrrlat CKIANK-7 Jell-coiihained refrigerated salad top'unit with raised iiiTi c-utout5 �„ j reirigerated raWers in stainless steel tvp.Recessed pail ledge to h0ii;V deep p8iis, I pQGIJ not provided.h-IJYQ e/lp[111J7U11 VQItlG iClllgelaUlJl!Jysleil! j is ``GrG free". handed mullion blower Coil with thermostatic COnTl01, GDOIs base and pans. Stainless steel hinged roll Cover, j ,� -�"' ,�#. - � ,,_-,,,,• �X lift-off louver;full length cutting hoard;foamed in place urethane i Insulation, condensate evaporator; locking Casters and cordset I for 115V operation. ,£ 9 } " i �1 z t ell` Wo a bon CA �:airr rvrr n Cabinet s+ .�; }.., e 1 l rd;..;_ I 1 sae�l I �_•A-i1LE! E-E FRi;!R, Cabinet b:nu y i_co SttiiC:rill - al, inn-ta.. ii,_ p � 3 ���f�, '_`."�•-,•. �. and front e,stainless steel.ill Nn_t tC c ~ ^ p, G' , f ned.rrD i( inli5 a. E? n n i c _u 1 rip!ry?_, e,nlF_.ss:t^rr:rl:ttl , 1;2 „i(l:,s1:IhA c.r7y'ly .�`t ,n ;-1.-:i1Pil 3= d im cutouts with, recessed pan ledge to hold G"deep Aam,cans not provided.hinged,stainless steel roll cover.All units are sta:-:durd.with stainless steel end.-- Door openings to be AM and contain maernetc strip for positive sealing of gaskets.L vu=°er i5 stainless steel,remo"3iiRa i Wiallual u 1 W lei US. ' without torus.Full length,NSF compositirin 10",c thng board provide-. 0 '•Side fnour4ed corn 'wrM mullion'Turbo"COIL-provides standard 6"casters(front two with locks). •"CFC free)'R-134a refrigerant •Expansion valve CABINET INTERIOR:Unit base interior to be ABS thermoplastic at ends ?lny./Amula;u ewi!ilimni:Li=«v imtt;iif ut L:3ve'u €urm 110"lur - bottom,back and too meeting P.S.F.standard 4+7 One balker':anamel � ®Exterior stainless steel top,front&ends finished shelf provided behind each door.Unit insulated with a minimum med In place"CFC tree"urethanQ insuM?ra Vil,` allows for the use of optional 1 B"x 26"tray racks. pan ledge to hold 6"deep pans,pans not provided •Stainless steel,hinged roll cover DOORS: Stainless steel fr^,ttt witeasy *e grasp recessed handles. - -. ___- - -•,:-_ . ME- S.°51-LJ uiG at;Sl.i<ah iBi::SJ:i1G'm ,y}, L{,,�,, + i0t brfenZe pent pin in nvion. in:a Doom with fimi7 ed in rlai_e � ruthng board insulau n, re5s fit 1-�i:_tiU gsskets dRS Ego;d fpr it St2fiati n a Durable shelf su=rts molded-into sides e + 1 ill dE^ a. , AFC line.s . + y '..m;J-1 Without tv r.�.ail p;ii e Fd,+i._ir8t^n r;:,e: .0 rt�x liilh�F � _¢5'"`�C l v u:• ! > insu!at pn glue, _�<� i .i9—a.�-f?S?J:�. .._ __.__nerdion ^n:i_r° r,r,. n:rr11 fe,,:o—nc-__�:'-,$i ina:, ulli:silly u1h3iJ-'v"deu9 arnu,u.slru:lnvw liha'y':,uuu y�.,uh(L.w REFRIGERATION:CFC free,R?34a Expansion Valve refrigeration system t0 include Condensing unit,and thermostaticicontrol for field adjustability. j Compressor housing to allow.maximum alrllow and permit mounting l luiutions&Accessories: of standard Condensate evaporator. Mullion roil, is coated to resist ! —z �4n;n!�z,r�nnl Snnk stnr,zi corrosion,and offers maximum air flow while allowing use of the full d interior t xi 4_4 U1 4_1 depth interior.or ma.,mum product storage.and the use of optional tray I 'LJ f ray r a%ks""'s vl a r` V�lel li------- racks. Units totally prewired and to be supplied with 8'cordset(NEMA i El Refrigerated drawers 5-15P)fnr 115V operation. ! veh+_helve i � �a s.1�alr,�s `��1 1SS3r t:volt;ohs v fin i�.'_�. i This equipment is intended for use in rooms having an ambient I f temperature of 86-F d30-C)or less, j Legs in lieu l of Casters i E j v t=5^ftirueii8vis Drive,lacksori, 't5 3t�7 i SS8-93G 763' unifitvbrands.net ti aC4®e!t YCe C�Ei�P�i �ilE,�' �e ..:ifivYi[ Li- _ -- _..c_.,_',-a .:a-:,.,:+-a -:a a gay of nr•nt:.n rentirn 1jn:fir P. ;i dlc rare mn^pr ac eF�ra r n i-i it n rrd irf !n P t ra!:cltec r ' u di ubiaf,s se,W1 _Eve iHMJ5.Up ld-d[ACQUl`L i::(L HH.'-W aE:t re lC t lsii RANDELL. Models 9000K-7 P�}air:1:� 1 1 1 1 I 1 1 1 I I 11 t I 1 11 I o1 I I 1 I I I11.1I I I I 1 48"X 10"X.375" �� x'p�X 3755" 72"X 10"X.375" POLY CUTTING BOARD POLYCUTf1NG X11D:Ni --- _jM;EQ CSrT1r�C�OBRQ____-- -----rr----- -- -------Tr------- T i �5.188" (�1.625" 1.875"�i� 'I'�1.875" 15"�'r- �I_�1.5" 1 0 0 � O O O ---------- ---------- ------- ------ 18"REFRIG: 18"REFRIG: 24"REFRIG. 24 REF RIG. 27"REFRIG. 27 REFRIG. ------ ---- ® ------ --- ---- ---- --- ---- L6UVERED LOUVERED END NEDL END PANEL 0" -) END PANEL 72" V N 15.769" 84"XX110"X.375" ------- .4 — I 1 14.211' 925" 13375" 1.625" �\ C 44.125" 61) 0 O � 34.875" --- -- --- ---- -- 24"REFRIG. 18"REFRIG: —24°REFRIG. LOUVERED L ND PANEL 84" 33" Drawings are to be viewed in the same order as the chart,one drawing to represent refrigerator and freezer units c UL O Model L D H Doors Storage Cu.Ft. •Pan Capacity HP Volt Amps NEMA Ship Wt.l 9030K-7 48" 33" 34.875" (2)18" 10.04 (3)1/1 or(18)1/6 1/3 115/60/1 9 5-15P 335 904OK-7 60" 33" 34:875' (2)24" 14.67 (4)1/1 or(24)1/6 1/3 115/60/1 9 5-15P 460 9045K-7 72" 33" 34.815' (2)27" 19.30 (5)1/1 or(30)1/6 3/8 115/60/1 9 5-15P 475 (�S�F) 905OK-7 84" 33" 3427Y (2)24",(1)18" 23.93 (5)1/1 or(30)1/6 3/8 115/60/1 9 5-15P 520 1055:Mendell Davis Drive,Jackson,MS 39272,888-994-7636,unifiedbrands.net FY.NIFIEDBRANDS Information contained in this document is known to be current and accurate at the time `° ofprinting/creation. Unified Brands recommends referencing our product line websites, " unifiedbrandsnet,for the most updated product information and specifications. IMPORTANT GENERAL INSTRUCTIONS f ACCEPTANCE Anyconcea led damage discovered after receipt of equipment should be reported immediately to the carrier. INSPECTION Before connecting the motor to an electrical supply inspect for any damage resulting from shipment.Turn motor shaft by hand to ensure free rotation. MOTOR CONNECTION If motor is subjected to adverse moisture conditions be sure the motor has been thoroughly dried before operating. Check nameplate for the electric circuit characteristics and connect motor to power supply of identical characteristics. STARTING The motor should start quickly and run smoothly. If the motor fails to start it may be that the applied voltage is too low or the motor has been improperly connected. In either case immediately shut off motor and investigate the cause. LUBRICATION The ball bearings have deep grooved double shielded bearings with sufficient lubricant packed into the bearings by the manufacturer for lifetime lubrication. No grease fittings are provided as the initial lubrication is adequate. OVERLOAD PROTECTION Motors are supplied with automatic reset type thermal overload protection to prevent destructive overheating.If the protector trips, proceed as follows: 1. Wait until motor cools sufficiently and thermal protector will reset itself. 2. If the thermal protector continues to trip, some abnormal condition exists and must be corrected before motor will operate normally. WARNING: A motor which can restart automatically after thermal overload shutdown should not be inspected unless main power is shut off to motor as automatic starting may result in injury. MAINTENANCE Do not attempt any maintenance on a fan unless the electrical supply has been completely disconnected. Separate motor/fan assembly from housing by removing hold down wingnuts and simply Full apart quick disconnect plug.The fan wheels should be checked or build-up of material or dirt which may cause an imbalance with resulting undue wear on bearings.Operational efficiency may also be impaired if air curtain is not kept clean. Under normal circumstances the system will require cleaning once a year. GUARANTEE Workmanship, materials and motors are guaranteed for a period of 5 years from date of shipment. All parts will be replaced free of charge. Such guarantee shall not apply to a condition that results from neglect, abuse or misuse. ERS /��� &CL'O Co.jnc. 14716 S. BROADWAY, GARDENA, CA 90248 PHONE: (213) 770-1555 • FAX: (310) 324-3030 Manufacturer of the Mars Air Door Brand Air Curtains. MARS AIR DOOR°MODELS C - CH - CHS SERIES INSTALLATION AND MAINTENANCE INSTRUCTIONS Y� READ INSTRUCTIONS BEFORE REMOVING MARSAIR DOOR FROM CARTON READ AND SAVE THESE INSTRUCTIONS DIRECT WALL MOUNT OVER DOOR HEADER WALL CABINET 1. Before removing unit from carton unscrew knurled nuts and CONSTRUCTION remove adjustable velocity control louvers. 1/4•• 2. Remove motor/fan assembly from cabinet by pulling apart quick M`POLES disconnect plug leading out from motor and by removing two lock- ADJUSTABLE VELOCITY CONTROL ROL LOUVERS nuts on motor pan. 3. Remove cabinet from carton. NURLED NUT FASTENERS(2) i:,•/. TO INSTALL CABINET AND MOTOR/FAN ASSEMBLY '•'�-%/�'. HOLD DOWN "��• LOCKNUTS 1. Measure Air curtain cabinet centering it on solid wall over doorway opening. AIR DIR F.CTIONAL VANES 2. Spot holes through 1/4" mounting holes in cabinet. Drill extra DOOR holes in back of cabinet for correct stud spacing, if necessary. See SURFACE MOUNTED AIR CURTAIN INSTALLATION illustrations for suggested typical transom installation. Aluminum bar stock to be supplied by installer. 3. Fasten cabinet to wall with proper fasteners after drilling holes. 4. Drill hole in cabinet on top or either side for electrical conduit box. TRANSOM ILLUSTRATION 5. Replace motor/fan assembly unit in cabinet and secure with two APPLY HOUSING ASSEMBLY TO locknuts.Connect (quick disconnect)plug. SOLID ALUMINUM BRACE BARS APPROXIMATE SIZE 6. Replace louvers.Fasten louvers securelyto cabinetwith thetwo L24.. lyZ„ 11/2"WIDE X 1/4"THICK knurled nuts. r 1 ALTERNATE TYPE OF BAR INSTALLATION 7. Connect motor to proper voltage. { VERTICAL OR HORIZONTAL PROPER ADJUSTMENTS FOR INSECTS, DUST OR DIRT rexrPEAL TYPE Pull out air directional vanes to proper position with air flow slightly BAR LAYOUT �,—,�•• .. __ _ ( �f slanted outward. CENTER LINE Set air velocity control louvers wide open for maximum velocity. SPACE NOT MORE i SPACE VARIES THAN SI% INCHES ROUTINE MAINTENANCE "TYPE BAR TYPO BAR CENTERLINE CENTERLINE urour Servicing an energized Air Door presents a risk of fire, electric shock or Pucen re injury to persons. T—sm F— Do not attempt any maintenance onafan unlesstheelectricsupply has been completely disconnected. It is imperative to keep the fans clean. Failure to do so may cause them to become coated with residue. This will lower "IDTM OPENING WIDTH efficiency and eventually throw fans out of balance which can shorten the life of the blower wheels and cause undue wear on the bearings. The time between cleanings depends upon type and amount of particles floating in FLOOR I-LINE- the air. Under normal circumstances,the system will require cleaning only LIME about once a year. TYPICAL TRANSOI INSTAILXTIOI TYPICAL TRANSOM INSTALLATION If Air Curtain has louvers, keep the unit running up to maximum efficiency SINGLE UNIT MULTIPLE UNITS and looking new,occasionally remove hex nuts holding louvers and wash off with soap and water. At the same time it is advisable to wipe any accumulation of dirt off motor. ® -C"—4NCH"—`T"MODELS NOTE: WHEN ORDERING PARTS INCLUDE SERIAL NUMBER AND MODEL NUMBER FROM ® / NAME PLATE ON AIR CURTAIN. IRDWR BLOWER ALL PARTS F.O.B.FACTORY AHousing Sealed prelubricated ball bearing motor with automatic thermal overload protection • RIGHT OR LEFT ' • HOUSING PART NUMBERS A 7-1/2 Blower Wheel A 9-1/2 Part Numbers PARTS LIST RPM A 12-1 CCW-A 7-1/2 Motor 1/2 HP 1750 115V or 230V 1 phase CCW-A 9-1/2 Motor 1/2 HP 1750 220V or 440V 3 phase CCW-A 12-1 Motor 1 HP 1750 115V or 230V 1 phase 5/8" Bore Two Socket Set Screws Motor 1 HP 1750 220V or 440V 3 phase C Models Blower Wheel CW-A 7-1/2 CCW-A 7-1/2 Blower Wheel Housing A-7-1/2 CH Models Blower Wheel CW-A 9-1/2 CCW-A 9-1/2 • 36-38 42-48 Blower Wheel Housing A-9-1/2 Blower Wheel 60-CH &42CHS Only Part Number Clockwise Clockwise Counter Blower Wheel CW-A 12-1 CCW-A 12-1 CW-A 7-1/2 Rotation Blower Wheel Housing A-12-1 CW-A 9-1/2 Viewing Hub Side Polycarbonate Cabinet CW-A 12-1 Velocity Control Louvers BLOWER WHEELS COMPLETE MOTOR/FAN ASSEMBLIES C or CH Model 1/2 HP 115V or 230V 1 Ph. 220V or 440V 3 Ph. MARS 60-CH &42-CHS 1 HP Any Voltage and Phase C1a&Cojnc. 14716 SOUTH BROADWAY,GARDENA,CA.60248 IN CALIFORNIA 1213)770-1SSS OUTSIDE CALIF.(BOO)421-1266 4/1/90 MADE IN U.S.A. _ APPLY HOUSING ASSEMBLY TO SOLID ALUMINUM BRACE BARS APPROXIMATE SIZE t 1 1/2"VI--DE X 1/4"THICK IF24"I 11/2„ ALTERNATE TYPE OF � 7 _ BAR INSTALLATION 6b VERTICAL OR HORIZONTAL �. NOTE:ALUMINUM BRACE BARS SUPPLIED BY OTHERS VERTICAL TYPE BAR LAYOUT —24" CENTER LINE SPACE NOT MORE I SPACE VARIES THAN SIX INCHES HORIZONTAL TYPE BAR CENTERLINE CENTERLINE LAYOUT F+ 5 C9 Fasten To Transom Frame x WIDTH OPENING WIDTH FLOOR FLOORLINE LINE TYPICAL TRANSOM INSTALLATION TYPICAL TRANSOM INSTALLATION SINGLE UNIT MULTIPLE UNITS REAR VEIW OF MODEL #C OR #C11 AIR CURTAIN INSTALLATION # 1. 1 1/2" WIDE x 1/4" THICK ALUMINUM BARS #2. MICRO SWITCH (OPTIONAL) NOTE: ALUMINUM BRACE BARS SUPPLIED BY OTHERS. z fi a ` 1 aqx ' � I k 4 R a >rc K ` y < r o: a C - CH - CHS SERIES WALL MOULOSO ONE PIECE CONSTRUCTION AIR CURTAIN CABINET Fire Resistant SLOWER WHEEL ANo NE'MOUNTING, ■TEFL HOUSING, v w IS� MOLES ELECTRICAL AOJUSTASL■ LOUVER JUNCTION ■O AIR VELOCITY CONTROL I 1/2' SETTING,• l J ►\ 01SCHAR08 AIR NOZZl■ _ WITH AOJUSTASL■ M 1 O DIRSCTIONA L VAN!• ,a CEILINS CONSTRUCTION i T ♦1 3 3/4 \� i 117777777.77 4 1/ . I � ! ALTERNATE LOCATION O S ACCESS PANEL a ■ t SUPPLY AIR GRILLS Z • 9S" MINIMUM o�.�•re• VARIES Z / Ts eeo• ACCESS a PANEL J DOOR SUPPLY AIR GRILLE ■ M■1OH7 ■I p I 116, DOOR S C A L ! 4 i f' CONCEALED AIR CURTAIN INSTALLATION I� CEILING, A LINEAR DIFFUSER -7T • - ••• •NLwwe•o F o•TwIL 7- W I FLOOR LINE P L O O A I.I N E INolaa I ouTOIO■ OPENING WIDTH OA • ■ C T 1 0 N E L E V A T I O N CONCEALED AIR CURTAIN U M LTIPLE UNIT-MALL INSTALLATION Y PROPERLY INSTALLED AIR CURTAINS CUT COLD AIR LOSS AND REDUCE HUMIDITY Applications: COOLERS - FREEZERS - COLD STORAGE PLANTS - AIR CONDITIONING - CLIMATE CONTROL Properly installed,Air Curtains can reduce the rate of heat and moisture flow through an open refrigeration door by 60 to 80%. This is the finding of the first major impartial survey. Research was made possible through the Refrigerated Research Foundation and the University of Illinois. The purpose of the Air Curtain is to suppress the transfer of heat and moisture through the open doorway into the refrigerated room. It is not desirable to have an Air Curtain on doors at opposite ends of a cold storage building.At least these doors should not be opened at the same time. Air Curtains installed at opposite side$ of a building are subjected to wind pressures that permit air to blow through the building. Operation of the Air Curtain is associated with three sources of pressure that will retain the cold air by: 1. Self generated pressure evolves from a non-circulatory type of Air Curtain because the jet induces ambient air into a stream. When the Air Curtain is installed on the outside of a cold room the air spills back into the room and continues to do so until the pressure builds up to such a point that the air stream deflects to the outside. 2. The pressure from stack effect evolves when the cold air in the room is more dense than the warmer outside air. The higher the ceiling the higher the pressure becomes inside the cold room. Therefore, the velocity of the Air Curtain should be sufficiently high to compensate for the outward pressure at the lower part of the floor of the cold room. 3. Wind pressures occur because of the conversion of the velocity pressure in the wind into static pressure. Of particular significance is the stability of the Air Curtain which is directed by its outlet momentum. The curtain of air must be able to withstand pressure variations between the inside and the outside of the cold room. The outlet momentum should be sufficiently sustained and strong enough to stabilize the curtain of air at the floor. Therefore it is essential to incorporate in the design of the Air Curtain controls that increase the strength of the velocity to ensure a stiff curtain of air and decrease the velocity to prevent unnecessary heat and moisture transfer at the floor. In the summary, the following observations are deemed significant for optimum efficiency: 1. The turbulance intensity at the nozzle outlet should be as low as possible but sufficiently high to generate enough velocity to barely reach the floor and divide as equally as possible. 2. The directional.vanes of the Air Curtain should be inclined slightly toward the warm side for minimum heat transfer. ADJUSTABLE LOUVER AIR VELOCITY ----► NOTE: j� CONTROL SETTINGS In refrigeration, too much volume of air hitting the floor is !! not necessary. We suggest the air flow be adjusted so that it barely hits the floor. Turbulent air at the floor level will tend to form ice on the floor of freezers. DISCHARGE AIR Adjust air louvers to obtain desired velocity. ADJUSTABLE y I VDIR STIONAL To compensate for drafts, adjust directional controls until 1 the air flow is VERTICAL. The air curtain may be mounted Cold Air + on either the warm or cold side of a cooler with equal + 1 effectiveness. INSIDE 11 OUTSIDE Do Not Mount On Inside Of Freezer Rooms. 1 • FLOOR When using air curtain to prevent cold winter air entering LINE Ar- building, units must be installed on warm side. Proper mounting for ©Copyright 1993 MARS SALES CO., INC. GARDENA,CA.90248 Coolers - Freezers - Climate Control 1-93 To: Hyannis Board of Health department Certificate of Sushi. & Sashimi Products 2013 . pH certificate for Sushi rice Certificate for Seafood The Black Cat Tavern ENVIROTECHLABORATORIES,INC. MA CERT. NO.:M-MA 063 8 Jan Sebastian Drive Unit 12 Sandwich,MA 02563 (508)888-6460 1-800-339-6460 FAX(508)888-6446 Client Name The Black Cat Tavern Location 165 Ocean St Address 165 Ocean St Hyannis,MA 02601 Hyannis,MA Sample Date 04/17/13 Collected By Masa Sample Time NA Sample Type Rice Date Received 04/17/13 Lab Order Number Dw-130755 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 3.53 SM4500-H-B 4/17/2013 LL Comments: ?/ Date �l G�3 Ro ld J.Saari Laboratory Die or t i ,d BRL=Below Reportable Limits *See Attached Page 1 of 1 ❑Certification is not available for this analyte for non potable water samples.. h , �z 'o'�e�ss-. -,,- ---�' . - . 'ss�� " . I �' �.�._' - - -1 .... 1 " , .1 —�4'*'a� " .X _. 4. " " .� - , �..........,, "�...ss�"" ."�*'�s''.." x""_, ',�.:_- .� "I.-Is 1, �_:�*.,.'� �.............. 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We certify thauthe aqua-- Xult re&5W_ e�66 Vide V0u-406 rai sed in oveh ocean water ens or d id ' �Ioperi operations. raised. , in(land ased reRwater' 6 ie con r ' s existexclude 1" 11s4l1ss�,�" .: ---_ —11: �s- 'z z1 s � "..."%1_-"�'v.,.�." .�.1,. :1- ,j 's.. - - - ' Parasites, particularly those-that ma_ thrdjgh the.skin:s uC=h asire-��,': n,��i-: �sa�';- t�o�:. d- �.oe 1.s-..'s�s1.. s.s�-�---. :we afS&fce ivth that fithf � 8� �A-S either1ftfrozen Iheat-treated an'd dnot containslive parasites. - - .---I I.' l:s -.' ._. ". = - - - I i-nc&bl'l_zj_�i-_. I..s.....s... . David Stadelhofer 1I- I . I- I w f I � :KII.. �%ssh _e"e"".7.- .-�,*m.ss -�R? M"� i'.'.'. '�'.'".'.�i ss 4s� .... - - s I , �i �.'ii��� — _ :".'�s�� Is , %, . -- 1-1-1-1 �sss% ,ss-::. 11 ,".. "I :�. � A - - -, :: ' ��3�� ....... ", 11.1. - -...I - I -I- -, . , 11 . ,....��:,.'� " I-11 "I".. - 11,13�' 9 -1 ..�F�s:i -1 � '. ,, :,I ".11- 1111�1 "I'll : . 1_111-1�1' �. I -- - - - - . -I. 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I . - s- 11 =- �< 111-2 - No.d...d. - dff-xy� oad,�- ,Boston;stbniIFMA',1l:st' !2 I 1 8'I s'�1' .s ..- 9 - - Phone (617*1 269-9988; Fax 617-269-:8342 - . - '. ...� . 1I4�1e�"' .,-I._..'......� I,K...11,I1c1-�.--I--l-- 1I1i.1..tI--�4 ta-.t r�-j e...--..:.'-..z..1. o.,r'-�I d fno�---,.-b..id �t ..I C0 m. 0s.s-1I% _.. .1�sI�.'1s''11sl'_.s1ls.l� ... , s sl� _�'_ -- I � - - - t - - I � - � - - - - 444 1,�'-� 1111- . ,..- .. .- , DocuGard 04541-6Security Features DocuGard 04541-6 Security Features i Prints"VOID"on front 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 i 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 I tamper-resistant attributes 1 DocuGard 04541-6 Security Features DocuGard 04541-6 Security Features Prints"VOID"on front 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 ancle sheet is held on an angle Coin-reactive ink cn 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 i We comply with this document for providing Sushi/Sashimi food at The Black Cat Tavern. 04/20/2013 This document was submitted by v Masahi ada/Sus Chef Dave Colombo/Owner 9 Lives Corporation D/B/A The Black Cat Tavern 165 Ocean St. Hyannis, MA 02601 f 1 1 1 � Sushi Sashimi Products i, 1 1 1 1 1 i 1 1 1 The Black Cat Tavern 1 ' ............. The Black Cat Tavern complies with FDA food Code Massa chuse ttsfl=ood-Code, and Town of Barnstable regulation to provide SAFETY and TASTY Sushi/Sashtt 'J�n Expeditious manner. Sushi is a popular food in the United States. Appropriate process control is essential to provide .45 ' safe food. HACCP plans are used for process control in food factories.The HACCP plan is a model for safe food delivery. However,the original HACCP plan " food factories do not fit the process at ' retail store.The following plan is a modification of MA CCP to be consistent with restaurant practices. This document is written as an HACCP plan for retail store based on our experience. The Black Cat Tavern Ay Table of Contents 1. Sashimi/Sushi process Detail................................................................................................................ 1 1-1-1. Receiving Frozen Products........................................................................................................ 2 1-1-2. Frozen Storage.......................................................................................................................... 3 1 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 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.......... 11 1-2-4. Vegetable product washing,slicing, boil cooking, cold storage............................................. 12 1-3-1. Receipt of Dry Food product.................. ..... 13 ' 1-3-2. Storage of Dry Food product....... .................................................... . ........ 14 . 1-4-1. Rice washing and boil &steam cooiCng..... ,.........:...........................:..................................... 15 1-4-2. Rice acidification and cooling-This step511stritical control point—CCP .................................. 16 1-5-1. Sashimi/Sushi Assembly process 17 1-5-2. Serving to customers (wait staff IIaSto serve within 5 minutes).............. 2. HACCP (Hazard Analysis) 2-1. Receiving Fish Product-Frozen star ge........................................................................................... 19 2-2. Fish Product Thawing-Sushi assembly-Serving............................................................................... 20 ' 2-3. Frozen Cooked Eel T"".icing-Toasting-Sushi assembl -Serving........................................... 21 2-4.Vegetable Product washing,slicing, steam cooking, cold storage.................................................. 22 ' 2-5. Receipt of Dry Foad Product-Dry Food Storage................... ' 2-6. Rice washing and cooking..:............................................................................................................ 24 2-7.Acidification aih&Rice cooling-This step is Critical Control Point(CCP) .......................................... 25 ' 2-8. Determination of Critical Control Points......................................................................................... 26 3. HACCP Plan Acidificationof Sushi rice ......................................................................................................................... 27, I_ 4. Preparation Sushi Rice Procedure....................................................................... ........................................................................ 28 pHCertificate.......................................................................................................................................... 29 5. 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 RiceAcidification Log<4.1 pH .......................................... ........ . ................................................... 36 ........... New Employee Training Record................................................... ........................................................ 37 7. Kitchen Distribution............................................... .................................................... .................. 38 ........ 8. Certificate.............................................................. ................................................................. 39 Cape Fish & Lobster Co., Inc., True World Food 'MN ServSafe (Masa Oyamada) ... ............- Sushi & Sashimi products process steps Tuna 6°F _j Frozen Storage (under 20°F) �! Thawing Slicing O N refri .387E g ° —� ° Thawing Yellow tail 6 F` Frozen Storage (under 20 F) (O/N refrig.38°F) Slicing LA v Squid ;5°F Frozen Storage (under 20°F) —1 Thawing Slicing v ,Q (O/N refrig.38°F) LL Shrimp 6°F Frozen5torage (under 20°F) Thawing _� Boiling —1 Slicing E z (O/N refrig.38°F) 212°F 3min ry a w Eel (Cooked) 6°F Frozen Stora 'e under 20°F —� Thawing Toasting ( ) Slicing w (O/N refrig.38°F) 3257E 3min a, Co ai Frozen Storage °1 tv 3 N Salmon 38°F Marinade w/salt& rite vinegar (under 20°F, g > Thawing —� Slicing a ii (O/N refrig 38°F) O/N) 06 ai H Frozen Storage(under Thawing Bass 38°F Marinade w/salt then washes Slicing LL 4- (O/N refrig.38°F) 4 Scallop 38`F —� Washing Slicing v > *Fresh fishes were previously frozen (see certificate from fish market) a v Cucumber Refrigeration Storage Washing > Slicing v Avocado Refrigeration Storage Washing Slicing z .n Pepper Refrigeration Storage ---> Washing Slicing E > U Lettuce Refrigeration Storage Washing Slicingtto �^ LU > Onion > Refrigeration Storage Washing Slicing v Asparagus Refrigeration Storage Washing --� Boiling Slicing N (212°F,1min) N Ln z Dry Seaweed Dry Storage '- Dr Rice y —�j Dry Storage —A Washing and Cooking(see our preparation of sushi rice doc) Dry Sesame Seed > Dry Storage 1 1-1-1. Receiving Frozen Products Regulatory :Regulatory Control Measure Monitoring Procedure Corrective Action Action Co r►pLance What How Frequency Who Point(RAP) Receiving frozen 1.ve.ndor and 1.Reject if it is not Incoming Conduct Each Pack Masa 1. If the fish does not meet products `IVlanufactures; approved vendors frozen incoming frozen- Oyamada company specifications (Tuna,Yellow date"of Packing 2 Should be frozen, 6'F Products Fish products then refuse receipt and Tail,Squid, 2.Check thermometer stem inspection Or record in Corrective Shrimp, Eel) *Temperatures bet.Ween two Action Log Book •Package packages Use receiving Trained 2. Manager to verify that •Color 3.Rejectjf packagng,i ' records to personnel the corrective action •Texture torn,or signs of Ns 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 as record fish and refreezing or (log) only when Texture: unwholesome Fish meets Solid hard like a rock specification froze 3.Record log sheet 2 1-1-2. Frozen Storage Regulatory IRegulatory Control Measure Monitoring Procedure Corrective Action Action Compliance What How Frequency Who Point(RAP) Frozen storage 1.F ez ,.' Freezer should be kept Frozen Check Freezer Once per Masa 1. Unacceptable fish (Tuna, Yellow temperature at 20°For lower Storage temperature every Oyamada products will be Tail, Squid, check incoming rejected prior to Shrimp, Eel) "Identifying the Inspect all product Or entering storage and 2.Label the food package's contents, incoming frozen this rejection will be Place frozen date of paNagmg date, 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 a► FIFO method of action by manager as it has been Packaging: easy or seen stock rotation 3. Identifying the source inspected Intact and clean dry of the problem and Train personnel to use Visual inspection taking steps to avoid the FIFO method stock any recurrence rotation New inventory will be placed behind the old one 3 1-1-3. Receiving Fresh Fish Regulatory Rev atory Control Measure Monitoring Procedure Corrective Action Action Compliance What How Frequency Who Point(RAP) Fresh fishes 1.Vendor and 1.Reject if it is not Incoming Conduct Each Pack Masa 1. If the fish does not meet were previously Manufactures approved vendors Fresh incoming Fresh Oyamada company specifications Freeze under date of pacl«ng 2 should be frozen, Product Fish products then refuse receipt and certain 2.Check 38',F• hermometer inspection Or record in Corrective condition to kill •Temperatures:,: stern between two Action Log Book the parasite by •Package paclages ., Use receiving Trained 2. Manager to verify that o vendor(see the .Color - 3.Reject tfackgng i5' records to personnel the corrective action certification •Texture torn, or signs of reflect was taken 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 Scallop) orange depending of thawing and used as record fish refreezing or (log) only when Texture: unwholesome Fish meets 3. Not melted/Not too specification soft 3.Record log sheet 4 � � ice■ � � ii� i� i� i� i� i♦ � ire ii■■ ii� i� � � � 1-1-4. Fresh Fish & Preparation & storage Regulatory Regulatory Control Measure Monitoring Procedure Corrective Action Action Cgm�lahce What How Frequency Who Point(RAP) Salmon & Bass 1. RemOve scal..e 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 Freezer.shouId be kept 38°F or lower, 38°F,or Freezer fatty parts with "at 20°f=car lower Freezer should temperature is above- sanitized knife be kept at 20°F WF adjust temperature 3. Wash with running or lower control knob, record in water the corrective action log 4. Cover with salt, 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 action to prevent sgel vinegar for Bass) reoccurrence 6. Freeze under 20°F or lower for 7 days, or over 24hr Scallop 1. Wash with water 2. Remove extra moisture 3. Keep in refrigerator(41°F) 5 1-1-5.Thawing Frozen Products Regulatory shog.ulatory Control Measure Monitoring Procedure Corrective Action Action C6060 lance What How Frequency Who Point(RAP) Thawing 1. Refngerator 7. Refrigerator should Thawing Check One per Masa 4. Refrigerator terr►perature check be kept at 38°F or refrigerator week(day Oyamada temperature is above Place frozen 2. Place frozen ' lower before 38°F, adjust products in the products in the 8 Cle,arly label the Temperature sushi temperature control refrigerator with lower shelves of thawing„shelves Inspect all night) knob, record in the drain pan refrigerator 9 Thawing quantity of incoming frozen corrective action log 3. Thaw only the Fish products key food to thawing Thawed amount used for checking next days shelves Audit of corrective overnight only the next day usage plan "Al action by manager Fish needed for Check next days the next days. Any leftover fish Old inventory use first u age,,;plan for 6. Identifying the source of production today, should be Check date received thawing quantity the problem and taking discarded steps to avoid any recurrence 4. FIFO rotate food properly 6 1-1-6. Frozen cooked Eel-Thawing-Slicing-Toasting Regulatory ltegu story Control Measure Monitoring Procedure Corrective Action Action Compliance What How Frequency Who Point(RAP) Thawing Place fro'en proaducts Refrigerator kept at Thawing Check Every Masa If 8 minutes are not in the lower she.lves 38°F or lower refrigerator thawing Oyamada enough to browning the of refrigerator: thermometer process toast again and will be recorded in the Slicing Time and Control processing Slicing Slice to% inch Every corrective action log temperature of time within 5 m-nutes> strip in 5 Slicing process to avoid Flsl products minutes 1. Audit of corrective temperature above action by manager Use sanitized cutting 70°F during processf. Visual check 2. Identifying the source board and knives Slice to % inch thin of the problem and X. strip taking steps to avoid any recurrence Toasting Toasting to brown Turn on toaster oven Toasting S*oaster ouen ° Every color edges for flavor for 325°F for 5 minutes & for 325'F Toasting Browning process Browning toast/darkfor5 within% inch thin minutes strip meet 325°F, 3 minutes If any leftover will be discarded 7 1-1-7. Slicing Fish Product Regulatory Regulatory Control Measure Monitoring Procedure Corrective Action Action Camplince What How Frequency Who Point(RAP) Slicing 1:`Ftme 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 minutes to avoid 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 on packages processing If any leakage on packages before open it 2. 1 orde dy 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 Identifying the source of the problem and taking Remaining fish will be Check steps to avoid any stored in refrigerator refrigerator recurrence 4. each time thermometer Refrigerator kept at 38°F or lower 8 1-2-1. Receipt of Vegetable product Regulatory Regulatory Control Measure Monitoring Procedure Corrective Action Action Compliance What How Frequency Who Point(RAP) Receipt of 1. \%endors and „ Reject if it is not Receipt Visual inspection Upon Masa 1. Unacceptable fish vegetable manufactures: ;prgduct we use of of product receipt Oyamada products will be product date of,packing if , vegetable & rejected prior to any inspect that show no product Receipt will be Or entering storage and Order from 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 unpleasarit�odor, 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 9 1-2-2. Cold storage of Vegetable products Regulatory Regulatory Control Measure Monitoring Procedure Corrective Action Action Ctlmpltdhce What How Frequency Who Point(RAP) Cold Storage 1. Temperature, Refrigerator should be Cold Check Every Masa Refrigerator temperature is (cucumber, check' k .pt at 38°F or lower storage temperature product Oyamada above 38°F adjust avocado, 2. Store the product temperature control knob, pepper, lettuce, in vegetable Visual check record in the corrective onion, shelves action log asparagus) (refrigerator) 1. Audit of corrective action by manager 2. Identifying the source of i fY g the problem and taking steps to avoid any recurrence iv 10 r r � r r� r� r � �■ r � � � � � r r r 1-2-3. Cold storage ready to eat product Regulatory Regulatory Control Measure Monitoring Procedure Corrective Action Action Complfance What How Frequency Who Point(RAP) Cold storage 1. 7emperature Refrigerator should be Cold Check Every Masa 1. Refrigerator (ginger, wasabi, check kept at 38°F or lower storage thermometer usage Oyamada temperature is above sweet&spicy 2. Store theIproduct 38°F adjust sauce) in ready to eat Keel3 the final product Visual check temperature control product shelve of` shelli:ves separate from knob, record in the refrigerator(use others corrective action log top of the 2. Audit of corrective shelves) Visual inspection ! action by manager Package lids must ndt 3. Identifying the source of loose the problem and taking steps to avoid any recurrence sAll 11 1-2-4. Vegetable product washing, slicing, boil cooking, cold storage Regulatory Regulatory Control Measure Monitoring Procedure Corrective Action Action Cnmplince What How Frequency Who Point(RAP) Washing Wash in,bowl 3;time Remove soil and Washing Wash with cold Every Masa 1. Unacceptable vegetable .Qntamination water 3 times in washing Oyamada will be rejected prior to Slicing Peel, cut, ce bowl cooking and will be sli remove as needed Cut tt�appropriate 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 Boil In salt water Every action by manager Remove moisture water heat to 212°F for' cooking 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, A., cooking steps to avoid any Sliced product reduce temperature to _ 0 recurrence Keep in container 70°F and keep in refrigerator Refrigerator should be Cold Check Every kept at 38°F or lower storage thermometer stt3rage Visual check 12 1-3-1. Receipt of Dry Food product Regulatory Regulatory Control Measure Monitoring Procedure Corrective Action Action COmphrnce What How Frequency Who Point(RAP) Receipt of Dry 1. Vendo:rs and Reject if it is not Receipt Visual inspection Upon Masa 1. Unacceptable vegetable Product manufactures date , approved product we of Dry of packaging receipt Oyamada will be rejected prior to of packing use: product cooking and will be Rice,Salt,Sugar, 2. Date recei , Or recorded in the ved Seaweed, write on each Inspect hoes,tears,or Trained corrective action log Wasabi powder, package water sta[ns on personnel 2. Audit of corrective Sesame Seeds, Packaging: intact and package or ease action by manager Dry pepper lean, dry ".0 3. Identifying the source of Product normal aloe the problem and taking Order from no odor, dry steps to avoid any approved list of recurrence inspected 10 vendors only ;p 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 roam Temperature should Storage Inspect all Upon Masa 1. Unacceptable vegetable food product cool, dry, an well iTbe,between 50-70°F of Dry incoming receipt Oyamada will be rejected prior to ventilated anei h.tidity should Food product cooking and will be be between fifty and Product Or recorded in the FIFO method of stock sixty per.gg t Visual check Trained corrective action log rotation personnel 2. Audit of corrective 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 14 1-4-1. Rice washing and boil & steam cooking Regulatory Regulatory Control Measure Monitoring Procedure Corrective Action Action _ Compliance What How Frequency Who Point(RAP) Rice Washing UselliIce.. Remove black 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 cooking Use timer 55 over 5 times minutes 1. Audit of corrective 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 ArP Turn on cooker Set timer for 55 minutes(212°F) See our Preparation Sushi$co document 15 1-4-2. Rice acidification and cooling-This step is critical control point - CCP Regulatory Regulatory Control Measure Monitoring Procedure Corrective Action Action Cbrrtpliance What How Frequency Who Point(RAP) Rice Place co.6 k edixice in Use shallow pan o 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 cooling Cup retest pH or discard 'At same time add Add s lotion using and will be recorded in — . sus inegar, salt, sushi vinegar 15%of Check pH the corrective action soy sauce with rice reading with pH log spa u a 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 Record pH on of the problem and 70'F or lower, the log sheet taking steps to avoid rice is ready for any recurrence sushi assembly r . 16 1-5-1. Sashimi/Sushi Assembly process Regulatory Regulatory Control Measure Monitoring Procedure Corrective Action Action Compliance What How Frequency Who Point(RAP) Sashimi/Sushi 1.Ttme and 1. Control processing Sashimi/Sushi Visual check At start up Masa 1. If 20minutes are not Assembly temperafure.pf time within 10 Assembly for Oyamada enough to complete process process minutes to avoid Duration Check room processing the process adjust to 2.Process 1 order pXN ish products temperature one order Adding sushi time teknperatures with 2. Audit of corrective rice seaweed 3.Room above 70°F during thermometer action by manager and vegetable temperature proc 3. Identifying the source lowest as possible 2. Air conditioner tc of the problem and This control room taking steps to avoid sashimi/sushi Use sanitized temperature to any recurrence assembly is cutting board and 707 or less continual knives process to Train server for serving serving within therefore total 5minutes ' control time is within 20 minutes or less per order 17 � � � I' � f♦ � I' i� il� � (♦ (♦ � l♦ III il, I' i' 1-5-2. Serving to customers (wait staff has to serve within 5 minutes) Regulatory Regulatory Control Measure Monitoring Procedure Corrective Action Action Cpmphance What How Frequency Who Point(RAP) This serving is Tune and" serving time is Serving Visual check for Each Server If Sashimi/Sushi assembly continual temperature of M included in Sushi each product serving (wait and serving process time is process of process assembly time Final staff) NOT within 20 minutes or Sashimi/Sushi " therefore total control products less assembly trM.is Within 20 therefore total mrntes or.less per 1. Audit of corrective control time is customer action by manager within 20 2. Identifying the source of minutes or less the problem and taking per customer steps to avoid any recurrence 18 i i fi i i fi � i i fi fi i i i i i i i i 2-1. HACCP (Hazard Analysis) Receiving Fish Product-Frozen storage Ingredient Processirtgj. Potential Hazard Is the Potential Justification for inclusion or Preventative Measures of Step Introduced or Controlled Hazard exclusion as a significant hazard the Significant Hazards Significant Receiving frozen fish Biological: No The presence or growth of pathogens Only fish from approved Product Contaminat do with is not considered significant,the inspected vendors are pathogens and parasites product is from approved inspected processed vendors with HACCP plan installed sources of product are frozen for-47 (-20*Q or lower for 7 days to kill parasites and the continuous nature of the process Chemicals: Nb Controlled by prerequisite program Non identified Physical: No Corttroll#d by prerequisite program Non identified Frozen Storage Biological: No Controlled by prerequisite program Non identified Not reasona*.Iikely 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 t Preventative Measures of Step Introduced or Controlled Hazard exclusion as a significant hazard the Significant Hazards Significant Thawing 110l01e1cal Yes If not properly controlled, bacterial Thaw at 38°F or lower Pathogen growth pathogens can grow doing thawing Chemical No None iderat+fed Physical No Controlled by prerequisite program Non identified Not reasonably likely to occur Sushi assembly Biological Yes Without proper processing time and Control a rapid process Pathogen growth temperature, bacterial pathogens speed and at small batch V.may increase in numbers at time Chemical No Not reasonably likely occur None identified Pp.*91l d by prerequisite program Physical No Not'`reasanably likely occur Wash hand properly and Non identified ConttWIed by prerequisite program wear gloves Serving Biological No Not reasonably likely occur Control speed and ensure Pathogen growth Controlled by preequptgprogram 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 Controlled Hazard exclusion as a significant hazard the Significant Hazards Significant Thawing Bl41oical Yes If not properly controlled, bacterial Thaw at.38°F or lower l?athogen growth pathogens can grow doing thawing Chemical No None identified Phvsical No Controlled by prerequisite program Non identified Not reasonably likely to occur Slicing Biological Yes.; Without proper processing time and Control a rapid process Pathogen growth temperature, bacterial pathogens speed and at small batch oA may increase in numbers at time Chemical No Not reasonably likely occur Sanitizer residues Controlled by prerequisite program Physical No Nq rea"sociably likely occur Wash hand properly and Non identified Controlled by prerequisite program wear gloves Toasting Biological Yes Not reasonably Iikelyt ;,occur 325°F 3 min Pathogen growth because heating tc 325`F for 3, minutes Chemical No None identified - - Physical No Not reasonably likely occur Non identified Controlled by prerequisite program 21 2-4. HACCP (Hazard Analysis) Vegetable Product washing, slicing, steam cooking, cold storage Ingredient Processing Potential Hazard Is the Potential Justification for inclusion or Preventative Measures of Step j. Introduced or Controlled Hazard exclusion as a significant hazard the Significant Hazards Significant Washing Biolri'gical No Controlled by prerequisite program Non�dentifietl :, Not reasonably likely to occur Chemical No None identified Physical No 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 Withou...t proper processing time and 212°F heat water to insure Pathogen growth temperature, bactertal;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 Pathogen growth Controlled by prerequisite program Chemical No None identified �. Physical No Non identified 22 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 ` Introduced or Controlled Hazard exclusion as a significant hazard the Significant Hazards Significant Receipt of Dry Product- 'BEoloRiCal No Not reasonably likely to occur, Only food from approved Non Edentified Controlled by RAPS inspected vendors are processed Chemical No Not reasonably likely to occur, None identified Controlled by RAPs Physical Nfl Not reasonably likely to occur, Non identified Controlled by RAPS Dry Product storage Biological No ::..Controlled by prerequisite program Pathogen growth Not reasonably likely to occur Chemical No Sanitizer residues Physical No Non identified \ 23 � llllll� � l� lid lll� llllll� � � ll� � llllll� llllll� l� l� llllll� � lllllr � 2-6. HACCP (Hazard Analysis) Rice-washing and cooking is Ingredient Processing: Potential Hazard Is the Potential Justification for inclusion or Preventative Measures of Step Introduced or Controlled Hazard exclusion as a significant hazard the Significant Hazards Significant Washing Btoh ical No Controlled by prerequisite program. .0 tdentified .,. Chemical No Controlled by prerequisite program None identified Physical No Controlled by prerequisite program Non identified 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 identified 24 2-7. HACCP (Hazard Analysis) Acidification and Rice cooling-This step is Critical Control Point (CCP) Ingredient Processing; Potential Hazard Is the Potential Justification for inclusion or Preventative Measures of Step ' Introduced or Controlled Hazard exclusion as a significant hazard the Significant Hazards Significant Acidification Baoloical Yes The cooked Rice mix with Sushi Dry Rice oz x 15%=sushi Pathogen growth vinegar(Rice vinegar, sugar, and salt) vinegar oz Bactilus cereus(c4.3p.H) reduce pH to<4.1 pH is CCP This ratio achieve the pH Clostridiurri;,,botuli6m of sushi rice to<4.1pH (<4.6pH) Chemical Np Controlled by prerequisite program None identified Physical Controlled by prerequisite program Non identified Cooking Biological No If,,npt properly controlled, bacterial This process applies with Pathogen growth pathogens can grow doing cooling acidification before acidification Chemical No Cont rai led by p.e.�equisite program Non identified Physical No Controlled by Or qu ee � ite program Non identified M. 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 measures 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? 'me�sues are required to acceptable level? ensure safetVI.; On modify No-not a CCP No-CCP step;'product ter prgCess No-to Q#3 Yes-to Q#4 Yes—not a CCP Yes-to Q# Yes-CCP Thawing Pathogen Yes No No No growth Sushi Pathogen Yes No .' No No assembly growth Acidification Pathogen Yes Yes Yes growth CCP Cooked Eel Pathogen Yes No No No Slicing growth Toasting Eel Pathogen Yes No No - 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 Sign ifiCn Control/Preventativ Critica Monitoring Corrective Verification Control t Hazard a Measure t Action Point Limits and What How Frequen Who Records Records cy Acidification Pathogen Exact amount of Jiijiijk Rice Rice Use sushi Each rice Masa Acidification If pH is Manager of Sushi rice growth sushi vinegar add to acidity acidify vinegar acidify Oyamada log(pH higher, reviews cooked rice to �4„ „ action cup to action tester add more Acidification achieve<4.1 pH OpH measure result) sushi log and during cooling right vinegar corrective process amount, and retest action log of pH or vinegar discard and will be recorded in the corrective action log O'd Ool 27 5 6-M ,M,VI7,4- i 1 1 , Preparation of SUSHI RICE ' Reference: FDA Food Code 1 MA State Guideline RF3-2 Receipt: 1 Rice (brand name/SHINMAI, location of origin/California) Sushi Vinegar(brand name/MITSUKA�N or TSUBASA) Salt,Soy sauce Procedure: 1 1) Measure 4 plastic cup of rice (total 180ml-x 3.5 x 4=2520mL),end 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) inCiuding steam step after cooked 4) Transfer cooked rice into the shallow bowl 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 1 8) Cool down 7) until ambient temperature (7O'i) u.W"i (� ( Ov 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 46) 10) Transfer sushi rice into a rice keeper,and....,use Japanese measure cup Measurement cup Water Vinegar 3.5 cup=18OriiL x 3.5SrriL 14 cup 2520mL Line 14 378mL 21 cup 780m1 Lme'.21 ,6,7mL'" -` pH check procedure: w Follow the instruction guide of pH meter that is provided by manufacturing company — Emergency Case oU ABM Checking If pH meter is nofavai'Iab10 add Sushi Rice sample into the 50ml-tube (registered measuring tube)which i, contains 30m1 of Deionized Water to be total 40mL,dip pH strip and read&must be kept on hand f 28 y,:: r M OR RE L L ASS O C I A T E S 1 ' Client: The Black Cat Tavern 165 Ocean Street ' Hyannis, MA 02601 Client Contact: Scott Brownlee ' Sample Description: Sushi Rice made on 3/1/2011. ' Date Sampled: 3/1/2011 Sampler: S. Brownlee Date Received: 3/1/2011 Courier: S. Brownlee Date Analyzed: 3/1/2011 Analyst: G. Cona Sample Description: pH', Sushi Rice 3.95 To the best of my knowledge,the information contained in this report is a true and accurate statement. Authorized By: U /j tJohn 0. Morrell, PhD,REHS/RS,CHO,Laboratory Director/ Date ' Meter Slope: 96.2% (4.00,7.00, 10.01) ' Public Health Consultants•Food&Water Analysis•Integrated Pest Management P.O.Box 268 Marshfield, Massachusetts 02050-0268 (781)837-1395 www.morrell-associates.com III , S. 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 Ready: 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 i. 2. Use one Makisu with one kind of Sushi roll(do not share other type'of Sushi roll) ' 3. Wash with running water and remove moisture every usage 4. Plastic wrap has to be changed at least every four hours or fter use on raw fish ' Clean up 1. Remove and discard plastic wrap 2. Wash with running water 3. Soak in vinegar at least 3 minutes as sanitizing step The major chemical component of vinegar}S acetic,acid which pH is approx 2.The vinegar has been used as natural sanitizer since chemical res.due easily remains inside bamboo. 4. Wash with running water i 5. Air Dry(over night) t h I I , 30 FOODBORN ILLNESS(FORM 1) ' Action Report (To be used by Sushi Chef) t1. Express sincere concern about the problem. Even it may not be fault of you..r,,.pperation.Ask the customer if food was taken from the establishment. If the customer has any(efttver 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)rrt„a clean container,covered, labeled,and separated from all other foods. If it cannot be and yze:An 24 hours,freeze the sample. ' S. If any suspect food product remains in the unit operation it shou(d.,not be use or discarded until clearance is gained from owner and regulatory authotitttes ' Person taking Preliminary information Date and Time of complain ... ..... ........ Aft 1 I 31 FOODBORN ILLNESS INFORMATION FORM (FORM 2) (To be used by investigator) Information received from Address Phone Name of Person with illness ' Address Phone AlF ------------- Suspect Food(s) Date of preparation/serving How long after food was brought back as left over Complain Details and Follow up 32 Corrective Action Log Date: Location: Process/Activity: Individual: ' Comments/Observations: Deviations from Standard: Corrective Actions/Preventative Taken: Verified by: Date: Corrective Action Log Date: Lncataon: Process/Activity: Individual: ' Comments/Observations .r ' Deviations from Standard tCorrective Actions/Preventative Taken: ' Verified by: Date: 33 Non-Compliance Rep ort port Date: Product/Item Held: Retained/Reject by: Reason: (identification/elimination procedures of deviation) t Corrective Action/Disposition: (procedures used to prevent distribution'ofadulterated product) Procedures used to bring the CCP under Control: Preventative Taken: (measure to prevent reoccurrenres) ' Released by: Date: Non-Compliance Report ' Date: t_ Mct/Item Held: Retained/Reject by: Reason: (identification/elimination procedures of deviation) ' Corrective Action/Disp n.`(procedures used to prevent distribution of adulterated product) Procedures used to bpr the CCP under Control: Preventativ£fi*n '`(measure to prevent reoccurrences) Released by: Date: 34 ' Refrigerator& Freezer Lo 9 Date/Time Refrigerator Refrigerator Freezer Freezer Freezer Initial Manager verify ' 1 2 3 4 5 OM ' 6 7 8 9 10 ' 11 12 a ' 13 14 ' 15 16 17 18 19 V 20 21 22 23 24 25 26 ' 27 28 29 30 1 31 35 Rice Acidification Log <4.1 pH Date/Time pH pH (for extra Initial Manager adding vinegar) verify 1 2 3 1 4 5 ' 6 7 8 . 9 10 ' 11 12 13 14 ' 15 �I 16 17 18 19 20 21 22 23 24 ' 25 26 27 28 29 30 31 t 36 New Employee Training Record 9 ' 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 It ' 2. Food borne illnesses 3. What it takes to make people ill: immunes complete and immune comprarnised people 4. Microorganisms: chemicals: hazardous foreign objects ' 5. Microbiological hazard control principles;vegetative cells vs.spores;growth temperatures and rate; pasteurization; holding;cooling; leftovers ' 6. Personal hygiene: U/ness; dress;gloves 7. Fingertip and hand washing;washing after handling 8. Cleaning and sanitizing;food contact surface;equipm h 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;.,..; W-An fr�od;washing food; cutting food,avoiding cross- , contamination 14. Preparation; cooking for acidification;foodeolog 15. Holding;cold food ' 16. Slicing;touching with hand;customer cntamination 17. Catering;transporting food;serving; 18. Leftovers;cooling,storage,discarding 19. Chemicals; use and storage measuring 20. Food additives,toxins,ardd allergic reactions tI believe that I can do each task to thb desired standard. I will manage myself to attain zero errors in performance; I will keep my Manager fully informed of any suggestions I have to make food safety more certain. I will ask for help if I have any doubt about the prevention assured way to perform a task. Signature of Employe ,,_ ' Date ' Signature of Trainer Date 37 I Kitchen Distribution L z IM f2-b JA �N,,� P ce_ a r-e-O, s , .rill C� pCJ00 1 . CAPE FISH & LOBSTER CO., INC. 406 West Main Street Hyannis,MA 02601 November 9,2010 Black Cat Restaurant Hyannis,MA 02601 ' To whom it may concern, This letter is to confirm our procedure when handling the seafood being used by the Black Cat Restaurant ' on their"Sushi Night". We have been given a standing order,which is to be delivered every Monday afternoon. The seafood used for this event,will be processed and then frozen for a minimum of 7 days prior to delivery. i 1 Sincerely, t i a - _ CO�p� I�� ' 1 � •/ ® t7��.i'1Jr $t ti}J fli : � - � rrJ rJ �' S1N �1' k itih�5'�11' F 1 .-� +�' T-. rf✓/ f � >f7 W >r PI T'AR A T: 7 w Cape Fish Lobster 406 West Main Street il: Hyanni§, Massachusetts '02601 ............ (508) 771-1122 ' 4tF�, `� (508)- 790-1439 Ff:.. p A %.IIU e-irtificate,of-. Hance P' h 3` , R A F' h'5. is document C is Lobster Is, _&16s to-,certify a This d if Cage g- :under _C CP. & operatin Federall seafood AA the regulation.:, .71S Ri. 1-d 0;A exconducted-.a- azai N&Lobst Cape Fishr 10 pis for A ; developed An:'HAC-CP:Olah-,,7ii'v`h'- ii., n- and app licable,... . ...... UP" d.S anita. r.o ceddi s f6llo nte on,- t �pera g t,�! impleme e and WS iailrib6s-"�- `ouflIned-*,- -the;U.S, .Food the Good Manufacturing"i.'.P -k� 'rug-A s on.:-..--: , A q A, He For :y ocumen include this d' t �w Pleasek-int f BACC-P f .4s P, -ons -A Ralph C aielli H Sti- f further questions or,comments p ease�lc J� p iiard ACCP at -&-w it tovs a the(AK 77-14121 N-i Coordinator t th addiess. :-MI-15�T . W w Sincerely, ' ,�` ' �;A `Ralph Caidar 1 1� CP ' /.fi g 3 it��,This Certifitate of C6m.pliahi�6-has-beeh issued by Fa#cO.Date Acquisition based,upon the dulddines histrafti's Mandatory seafood FIACC re p set forth lons and models 'prepared. 6 ;#a various ACCP m els prep y governmental ,agencies trade associations. F Ei % in, U.S. Ldat' (21 CFR Yart 123) DrUg�'Adrn ar Lq A uitition is neither associated with nor endorsed by,any' ent regulatory agen governm CY O-U-T77 "Iffi-I ,;7 Pill 7' to Z' 7ktw world F es!a 9 0 22 Foodmart Road, Boston, MA 02118 ' Phone (617) 269-9988; Fax (617) 269-5730 ' CERTIFICATION OF FROZEN ITEMS March 15, 2011 BLACK CAT TAVERN (HYANNIS) ' 165 OCEAN ST HYANNIS MA. 02601 To Whom It May Concern: I ' We certify that the frozen items we provide have been frozen for at least seven days at a temperature below—4 degrees Fahrenheit. ' Sincerely, David de o t er S a lh f ' Safety'Manager (Received a certificate of completion from the NOAA Seafood Inspection Program) I i World IFOO e 22 Foodmart Road, Boston, MA 02118 Phone (617) 269-9988; Fax (617) 269-5730 March 15, 2011 Dear Valued Customer: Please be assured that all seafood purchased urchased from True World Foods p Inc. are processed under Hazard Analysis Critical Control Points (HACCP) ' regulations. This includes but is not limited to all of our fresh and frozen n ' seafood products whether imported or domestic. ' We appreciate your continued patronage and you may rely on our commitment to continually update our HACCP procedures to comply with 21CFR 123, HACCP regulation. Very truly yours, ' True World Foods management ' 22 Foodmart Road Boston , MA 02118, Phone (617) 269-9988; Fax (617) 269-5730 Fresh Fish & Parasites Of particular concern to sushi suppliers and restaurants is the potential hazard of parasites in ' uncooked fish. Below is a brief explanation. We have listed several types of fresh fish that do not have a parasite hazard according to the U.S. Food and Drug Administration(FDA)and those we can provide you. ' The general hazard of uncooked fish The FDA states that parasites consumed in uncooked or undercooked seafood can present a human health hazard. They recommend controlling this hazard by freezing fish at—4 degrees Fahrenheit or below for? days or—31 degrees F. or below for 15 hours to kill the parasites. (All of the frozen fish that we sell have been frozen according these requirements.) ' Exceptions for certain types of fish The FDA recognizes that not every type of raw fish poses a parasite hazard. A table of ' species and associated hazards is published in the FDA's Fish and Fisheries Products Hazards &Control Guide, second edition(FFPH&CG). The species,which are commonly used in sushi and which do not have a potential for parasites are the larger types of tuna,yellowtail, tilefish,and all types of aqua-cultured fish(farm raised on food pellets). According to this ' Guide,"Species that normally have parasites as a result of consuming infected prey apparently do not have the same parasite hazard when raised on pelleted food in an aquaculture operation. You need not consider such aquacultured fish as having a parasite ' hazard."(p.59,FFPH&CG) Fresh fish available to you,without a parasite hazard ' We can provide you with the following types of fresh fish, which have been determined not the have a parasite hazard,according to the FDA. ' En fish name Japanese name Reason for no parasites Blue fin tuna Hon maguro Does not normally have parasites, even in the wild. ' Yellow fin tuna Kihada maguro Does not normally have parasites, even in the wild. Big eye tuna Mebachi maguro Does not normally have parasites, even ' in the wild. Salmon Sake Farm raised Striped bass Suzuki Farm raised in the United States ' Tilefish Amadai Does not normally have parasites, even in the wild. Yellow tail Hamachi Farm raised, imported from Japan. ' This species does not normally have parasites, even in the wild. Snapper I Madai Farm raised,imported from Ja an ' Japanese Jack Kam achi Farm raised,imported from Japan ' We comply with this document for providing Sushi/Sashimi food at The Black Cat>Tavern. 03/2S/2011 , This document was written by i Masahiko Oyamada/Sus i Chef f Dave Colombo/Owner 9 Lives Corporation D/B A The Black Cat Tavern 165 Ocean St. Hyannis, MA 02601 1 � 1 1 1 1 1 I 1 1 1 . 1 1 1 1 1 1 1 / Mow- 814d TOWN OF BARNST BLE LOCATIO N �,wc SEWAGE # � 7 VILLAGE ASSESSOR'S MAP 6i LOT INSTALLER'S NAME & PHONE NO. C yq1p �,�5 , SEPTIC TANK CAPACITY_�� LEACHING FACILITY:(type) j o V&.� NO. OF BEDROOMS _PRIVATE WELL O WA BUILDER OR OWNER e-�,,� DATE PERMIT ISSUED: DATE COZIPLIANCE ISSUED: VARIANCE GRANTED: Yes No L�- 14 ry t w a UUv w Ao." el f-r" e r � dvvr- r�� v f3 Al IJU. DATE / TOWN OF BARNSTABLE FEE -� OFFICE OF RECEIVED BYC%� tAtt�r,Iet MA/t t t 4 ARD OF HEALTH 1`993 - 3e2 MAIN STREET HYANNIS, MASS. 02601 • d � VARIANCE REQUEST FORM All variances must be submitted FIFTEEN (15) days prior to the scheduled Board of Health meeting. NAME OF APPLICANT �AC/C �(1l � fZF:lZzsRS l6yC.TEL. NO. ADDRESS OF APPLICANT / OC'Z-A/V S%PZ%r-! NAME OF OWNER OF PROPERTY LA 1 G/LP A ATSA L L S SUBDIVISION NAME DATE APPROVED ASSESSORS MAP AND PARCEL NUMBER 3 LOCATION OF REQUEST l Co C;F/A a c %- SIZE OF LOT SQ. FT. WETLANDS WITHIN 200 FT. OF PROPERTY: Yes �No VARIANCE FROM REGULATION(List Regulation) d REASON FOR VARIANCE(May attach letter if more space is needed) is �Z✓� i 1'/2 -R,6sr-Ay2Ag Ff� /4�ru i"� �� s�,7v� �oC1J C �2�fy/c oN' !��' c n:N(a- 0 UI-Cs� 15 �I�7'Lc�) Gu kfO N C,&)6 -7-H6r-;f PLAN - (z-ua COPIES OF PLAN MUST BE SUBMITTED CLEARLY OUTLINING VARIANCE REQUEST. VARIANCE APPROVED NOT APPROVED REASON FOR DISAPROVAL • I Suean G.Raak,Chair9v Man Joseph 0.Snow,AW. Brim L on* 4 x ^s 0 'O n U o 0 y 000 krr, L Al Ke � .� S4 Sidelivalk E 1 -_� �w,; �'� IF o .tea THE , ,*,C q RegdXR 00te► READY - ROOTER, INC. work Order Number \` P.O.Box 371 Sandwich,MA 02563 Phone: 508-888-6055 Dateof Se vlce Fax: 508-888-0242 ��' -' CUSTOMER CLASS ❑ SAVE THIS INVOICE FOR YOUR GUARANTEE RESIDENTIAL CUSTOMER NO. COMMERCIAL CU-$IQM R NAA E y CUSTOMER PHONE TENANT PHONE i ' N�^t BILLING , DRESS FEDERAL I.D.NUMBER PURCHASE ORDER NO. 04-3441584 CITY / STATE ZIP CHARGE AUTHORIZATION MAP CODE ADD*-SS SS(JOB ADDRESS IF DIFFERENT THAN BILLING ADDRESS) STATE ZIP APARTMENT NO. TENANT NAME DESCRIPTION OF SERVICES 01 "ke It ✓CMG 1i •.4 '� ( (G,/• q TERMS:DUE UPON COMPLETION -GUAIRANTEE OTHER CHARGES INVOICE AMOUNTS I HAVE THE AUTHORITY TO ORDER THE ABOVE WORK AND DO SO ORDER AS OUTLINED ABOVE.IT IS r/, ( V•, TOTAL AGREED THAT THE SELLER WILL RETAIN TITLE TO ANY EQUIPMENT OR MATERIAL FURNISHED UNTIL , , PARTS FINAL AND COMPLETE PAYMENT IS MADE AND IF SETTLEMENT IS NOT MADE AS AGREED,THE SELLER SHALL HAVE THE RIGHT TO REMOVE SAME AND THE SELLER WILL BE HELD HARMLESS FOR ANY ^� DAMAGES RESULTING FROM THE REMOVALTHEREOF. $ LABOR AUTHORIZED SIGNATURE TTAL / �• DISCOUNTS $ OOTHER TYPE OF SERVICE . TERMS OF PAYMENT TAX EXEMPT In the event check is returned, PLUMBING ❑ HEATING ❑ CASH ❑ CHECK the company will charge the # Tax SEPTIC :® SEWER AND DRAIN❑ .ACCT.REG. ❑ CREDIT CARD ❑ customer a$25.00 processing tee. TOTAL $ r s� EXPIRATION DATE CREDIT CARD N0. C/ This is to acknoyuJ,@dge completion of the above described wor hick has been done to my complete satisfaction. r �� # - DATE �� CUSTOMER SIGNAT RE SERVI TECH ICIA ME INVOICE NO. u � yapp 1 m a S U 1 PART# DESCRIPTION,VENDOR&P.O.# PRICE TO COST. OTV USED • PART# DESCRIPTION OF PART PRICE TO COST. OTV USED • • TOTALS r TOTALS L E APR PM 12: 29 ReadvRooter READY - ROOTER, INC. Work Order Number P.O.Box 371 Sandwich,MA 02563 Phone: 50.8-888-6055 Date of Service Fax: 508-888-0242 �J' CUSTOMER NO. CUSTOMER CLASS SAVE THIS INVOICE FOR YOUR GUARANTEE ❑ RESIDENTIAL COMMERCIAL CU,SIQM RNA E i CUSTOMER PHONE TENANT PHONE C(4 jj T*S BILLING DRESS FEDERAL I.D.NUMBER PURCHASE ORDER NO. C� 04-3441584 CITY ^ STATE/,�ry ZIP CHARGE AUTHORIZATION MAP CODE £iP li1`S of /1(/j6� 11111 ADD SS(JOB ADDRESS IF DIFFERENT THAN BILLING ADDRESS) STATE ZIP -. APARTMENT NO. TENANT NAME DESCRIPTION OF SERVICES r P �y ,rr Wit rr e O �fCt �% r°� 7�1c>u/�7 6!�!�7`! r. / ✓/� �!� � I TERMS:DUE UPON COMPLETION GUAB6NTEF OTHER CHARGES INVOICE AMOUNTS I HAVE THE AUTHORITY TO ORDER THE ABOVE WORK AND DO SO ORDER AS OUTLINED ABOVE.IT IS 4 1 ,([%Vr TOTAL AGREED THAT THE SELLER WILL RETAIN TITLE TO ANY EQUIPMENT OR MATERIAL FURNISHED UNTIL ��. $ PARTS $ FINAL AND COMPLETE PAYMENT IS MADE AND IF SETTLEMENT IS NOT MADE AS AGREED,THE SELLER SHALL HAVE THE RIGHT TO REMOVE SAME AND THE SELLER WILL BE HELD HARMLESS FOR ANY DAMAGES RESULTING FROM THE REMOVAL THEREOF. $ LABOR AUTHORIZED SIGNATURE - � F�• DISCOUNTS- $ OTHER TYPE OF SERVICE TERMS OF PAYMENT TAX EXEMPT N In the event check is returned, PLUMBING ❑ HEATING ❑ CASH ❑ CHECK the company will charge the # Tax SEPTIC .® SEWER AND DRAIN❑ ACCT REC. ❑ CREDIT CARD ❑ customer a$25.00 processing tee. TOTAL $ EXPIRATION DATE CREDIT CARD NO. his is to acknoAdge completion of the above described wor hic has been done to my complete satisfaction. 15 Jam- DATE 1' CUSTOMER SIGNATURE SERVI TECH ICIA ME INVOICE NO. PART# DESCRIPTION,VENDOR&P.O.# PRICE TO COST. OTV USED PART# DESCRIPTION OF PART PRICE TO COST. OTV USED • • f TOTALS TOTALS No;....l�..cs3.::.. Fps...... . ..... THE COMMONWEALTH OF MASSACHUSETTS BOARD OF HEALTH 1-J. .... ................................. VVIlratiun for Disposal Works Tonutrudiun rrmi# � pet?aAx R.e.sfa�, Application is hereby m for a P nut to Co s ru t�_) -o-r_Repair (w-)_ ndividual Sewage Disposal System at: Re h1u r1 w 5J (o 2�/ �/-�.���_(.(.Y �.►!���`� .. �`'=` .r ... ...� ���....�s:.. .. ....v.0-Ll ..1. - `:w�........................... ...... Location.Addres or Lot No. �:E.. � _ a .�Y...G� - T 1.1��P ................. .................. .�rh �fL V..1.S dress.........--•---•.......................... Installer Address Type of Building Size Lot....................:.......Sq. feet Dwelling—No. of Bedrooms.....R !2! ^r'.....Expansion Attic ( ) Garbage Grinder (. ) aOther—Type of Building ............................ No. of persons............................ Showers ( ) — Cafeteria ( ) Otherfixtures .----••----------------------------------------------------------------------------------------------------------------------------------------------- W D Flow.................•-•_._..................._.gallons per person per day. Total daily flow............................................gallons. W �I Tank—Liquid capacity--.. ...gallons Length....ti�;) ... Width....(a.'....... Diameter................ Depth................ x Disposal Trench—No..................... Width.................... Total Length.................... Total leaching area....................sq.ft. 3 Seepage Pit No..................... Diameter.................... Depth below,inlet.................... Total leaching area..................sq. ft. Z Other Distribution box ( ) Dosing tank ( ) Percolation Test Results Performed by.......................................................................... Date........................................ .4 Test Pit No. 1................minutes per inch Depth of Test Pit.................... Depth to ground water........................ fst Test Pit No. 2................minutes per inch Depth of Test Pit.................... Depth to ground water......................... a --------------------•-=------•••...........---•-------.....••-•--........••----•................•............._........•--••..................•••=••---- 0 Description of Soil................... W ------------------------- ---------------------------- •--------------------- -------------- •----------------------- ---•----------- ---------- •--'-------- ....•---------------------------------------------------••----------•----.------------•---.._....-•----------------------------------.. ---------- U Nature of Repairs or Alterations—Answer when applicable_. .5�.�'!C]At-�C�.__�'�(5752�....�..i4[ .............. . - awo------------------------------------•••--------------------•-------------------•--------------•-------------------------------------•--•-----.......... Agreement: The undersigned agrees to install the aforedescribed Individual Sewage Disposal System in accordance with the provisions of iITA i�. 5 of the State Sanitary Code— The undersigned further agrees not to place the system in operation until a Certificate of Compliance has been issued by the board of hea h. Signed-------- --•-•--•------------- OZ- ... ..... Date ApplicationApproved By..........................•----------........••-•-•---------••-••-•••-•••--•..........--•-•--_.... ........................................ Date Application Disapproved for the following reasons:------•-----------------------------------------------------------------•---•---........._......--•••-•--•••••- ..........................••.....••••-••-•..............-•-----•--,.....--•-••-----...••-•........._...........-----•---•••---•--•---------------........------.....----.........----.........--•-•-..... Date PermitNo.••••-•.1?a:=... ...................... Issued..................................................... Date ,rt.•- ��„-.�✓-'�-:_...�. S- - --•-..-. �--.-..'..•---�J"'..'.e�a.y.Y..•. .-,y»,.�r._-.,...�.L��-..:s•�.=....._f...,_,t.-,'3.,+�. . ..:,+�,-t,,,�t'.h -,...�rLw...��Za-..�..•.+r +`•�t.s.Yl'ra..r,,,,�.>ah�+.w�•+�-� r AI No.. ......... Fsa...... ,`7.......— THE COMMONWEALTH OF MASSACHUSETTS BOARD OF HEALTH ........O F.....` -.t C�•Tci l� _.................................. C� uo'<�- Appliration for Disposal Works Tunutrudion Prrutit Application is hereby mad for or Permit to Construct.( _ -) or-Repair (. ) an-Individual Sewage Disposal System at: Pp Nu/A 0 EILi D t f IP 4,ram. �1 , t, J ,�y� ...............___--__.......: ......................... . .......ya .-- ,......•--- ...�........................-.............. q ' Location-Addres�,_ - - or Lot No. + ...............................•...... .................. ............................................................ /J -Owner \ ...-•-Address ..._._..-- Installer Address Type of Building Size Lot................ Sq. feet a Dwelling—No. of Bedrooms.... P4 r CLw Expansion Attic ( ) Garbage Grinder ( ) Other—Type of Building ____________________________ No. of persons............................ Showers ( ) — Cafeteria ( ) a Other fixtures .......................... ........................................... ............................................................ W Design Flow............................................gallons per person per day. Total daily flow............................................gallons. W9VVSepkic Tank—Liquid capacit ). .gallons -Length___I�:_..__. Width_-_ 1._..___ Diameter________________ Depth................ r x Disposal Trench—No..................... Width.................... Total Length.................... Total leaching area....................sq. ft. Seepage Pit No..................... Diameter.................... Depth below inlet.................... Total leaching area..................sq. ft. Z Other Distribution box ( ) Dosing tank ( ) ~" Percolation Test Results Performed by•---------------•---_.................•-----.....--•-••_.....•--......._ Date........................................ Test Pit No. 1________________minutes per inch Depth of Test Pit.................... Depth to ground water..................... - li, Test Pit No. 2................minutes per inch Depth of Test Pit.................... Depth to ground water........................ a •---•-•----------------------------•-----------------------...___...._._..------------------------•.......................................................... 0 Description of Soil........................................................................................................................................................................ W •••------------------------------------•-._._.......•-----------------------------------------__....----•••--------------------•-•-•------- ........................................................ U Nature of Repairs or Alteerrations—Answer when applicable..'7Z-7. _�-____ /1-rc>____q__►=LA(�--------------- •1L(�1-9.,......................................................................................................................................................... Agreement: The undersigned agrees to install the aforedescribed Individual Sewage Disposal System in accordance with the provisions of TITTIE 5 of the State Sanitary Code—The undersigned further agrees not to place the system in operation until a Certificate of Compliance has been issued by the board of health. L^,.- • 1. • 1 Signed. - n=-- -=' ' •- -------- ----------- - .............. ...�--�- -- ..._ " A V. Date ApplicationApproved By.................................................................................................. Date Application Disapproved for the following reasons:................................................................................................................` ................-........................................................................................................................................................................................ Date PermitNo........./? =---�--7--------------------_ Issued....................................................... Date THE COMMONWEALTH OF MASSACHUSETTS BOARD OF HEALTH 1 ............ Trrtifiratr of Toutpliattrr THIS IS TO CERTIFY, That the Individual Sewage Disposal System constructed ( ) or Repaired (C-)--' by------•--•--.....•--..._.LPN. v- ..... kk!"!n...:5'_p!.e.......•. ---•----•-••-•••----•-••••••-•••................•••-•-•----------................-••--............._ Installer at................... n .....-� � P- -. '`'-T _ ._. ! !�ei w V................................................. has been installed in accordance with the provisions of TITME, 5 of The State Sanitary Code as described in the application for Disposal Works Construction Permit No...........5-�_-__/ 'a_...._. dated.....".......................................... THE ISSUANCE OF THIS CERTIFICATE SHALL NOT BE CONSTRUED AS A GUARANTEE THAT THE SYSTEM WILL FUNCTION SATISFACTORY. DATE.................... ._:... Inspector - ------------------ •-•••.................. •- -------------------------------------------------------------- THE COMMONWEALTH OF MASSACHUSETTS BOARD OF HEALTH 1 �C::! ...........OF ............................. No.. .__ FEE.... ......... Disposat Works Tuns#rnrtion erutit Permission is hereby granted......... 0�l ................................................ to Construct ( ) or Repair ( C,) an Individual. Sewage Disposal System atNo......`r L' n.....---T11 Yc � ..__.._._.1-I < ,y. c��2.K-•--•- ....................................................... Street C as shown on the application for Disposal Works Construction Permit No._ :_ - __ Dated............................:............. �\ Board of Health DATE.................*,W. -.... - •T-_ " _. 61- OBLACK - NOTE TO FILE REGARDING Additional Seating Variance (beyond allowed w/grease trap) Mar hh 1-5� 2017_ -(the condition was to have pumped after season and see how much grease has accumulated.) Donna transferred a voice message to Sharon from Scott at Black Cat. Scott's message said they"withdraw" the application for extended seating...so,they are staying with 83 seats (not 106 seats) and the normal amount of pumping grease trap. They did not pump any extra amount of times in 2016-2017. The Board should adjust the formal Board letter issued when the Board approved additional seating on March 8, 2016. The Board had granted this as a trial for one year, and if no problems, it would be granted in full. Outcome: One Year Later: Black Cat decided to drop request and keep the 83 seats. EXCERPT OF MINUTES MARCH 8,2016: I. 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 outdoors.), revise three variances: grease trap, toilet facility,.and air curtain. David Colombo and Attorney Daniel Creedon presented the renovation plans. David Colombo said the restaurant is open from Memorial Day to Columbus Day and proposes to have the 1,000 gallon grease trap pumped three times during their season in lieu of a larger grease tank as they do not have the space for such. He mentioned that he also has a Big Dipper Grease Recovery Device. Dave proposed to pump the tank in July, August and at the end of the season in October. The establishment has three toilet facilities on site and two next door (20 feet from property line) at the Black Cat (same owner). On site, there is an employee bathroom on the second floor and there are two bathrooms on the main floor (one with access from inside and a second one, handicap facility, with access from the outside. The upstairs deck will be full service with wait-staff. Dave is eliminating hard serve ice-cream which, in turn, will eliminate 2 employees; and with the wait-staff upstairs, there will be a net gain of 3 additional employees. Mr. Colombo stated that an air curtain will be installed in the doorway. Dr. Miller suggested approval for a trial period of one year. Mr. McKean stated that Roger Parsons, Town Engineer said he was in support of the variance with the condition to pump three times during the season. Q:\FOOD&FOOD HANDLERS INSTRUCTORS\Black Cat Note to File Seating Mar 2017.docx } Upon a motion duly made by Dr. Miller, seconded by Dr. Canniff, the Board voted to grant the three variances with 106 seats for a one year trial period with the following condition: 1) the grease trap will be pumped three times during the season (Memorial Day through Columbus Day) according to a schedule set by Roger Parsons, 2) an air curtain will be installed in the doorway, and 3) if there are no complaints during the upcoming year, the owner will be automatically be granted permanent variances without returning to the Board. (Unanimously, voted in favor.) QAFOOD&FOOD HANDLERS INSTRUCTORS\Black Cat Note to File Seating Mar 2017.docx �f lYf ro J The Town of Barnstable '" FITLZ MAIL ' Inspection Department t619- �0 Y.Y�' 367 Main Street, Hyannis, MA 02601 508-790-6227 Joseph D. DaLuz Building Commissioner August 9, 1993 Mrs. Katina Atsalis 46 Cumner Street Hyannis, MA 02601 Re: Site Plan Review No. 14-93 10 Bond Court, Hyannis accessory parking for Black Cat Restaurant Dear Mrs. Atsalis: In reviewing the above referenced site plan, the attached comments and requirements have been submitted by the Site Plan Review staff. Any additional or revised material should be submitted as soon as possible to allow adequate time for staff review. should you have any questions, please feel free to call. Peace, Jseph D. Da, z Building Commissioner JDD/km cc: All Site Plan Review staff enclosures (2) S930809A ,o SITE PLAN REVIEW STAFF COMMENTS SP-14-93 Planning Department 1. All parking on the new lot should be added to the existing restaurant parking (20 spaces minimum as indicated in the lease arrangement) and be used solely for restaurant activity. The remaining spaces to meet the total required parking under the zoning ordinance should be met on the restaurant lot. No overnight parking for other uses is allowed on the new parking lot or on the restaurant lot on those spaces meeting the required restaurant parking. 2. The restaurant entrance off ocean street will be a one-way in only, with the flow to go through the restaurant lot and then into the accessory parking lot, and exit on its north side onto Bond Court. (see sketch attached for recommendation - enclosure 2) 3. The required parking for the restaurant must be separated by a permanent fence from the open air parking granted under the private parking license. The fence should extend across the entire 1651+/- north-south dimensions of the licensed parking area. (see sketch - enclosure 2) 4. The open air licensed parking will all be located to the west of the permanent fence, with the primary entrance/exit off Bond Court on the north side of the licensed parking lot. (See sketch - enclosure 2) 5. The entire perimeter of the parking areas (both for the licensed parking as well as the restaurant parking) is recommended to have a 4, to 51 landscaped buffer strip, except at curb cuts. A landscape plan with details is recommended. 6. The zoning ordinance requires parking lot design dimensions of a minimum of 8.5, X 19, with a center isle of 251. There are no provisions for smaller "compact" car dimension. The restaurant parking lot must meet the minimum design dimension standards since it is individual customer parking. 7. An alternative recommendation relative to the two lot configuration if under the same ownership would be to combine the new lot with the restaurant lot and reduce the legal and zoning complexity of the proposal. Department of Public Works 1. The site plan should show all access points to the parcel. 2. Drainage should be shown on the plan. The plan should contain the note that "all run-off shall be contained on the lot". Drainage calculations are also required. Both the plan and calculations should be stamped by a registered civil engineer. Health Department I. The septic system shall be removed or collapsed and filled in. 2. Any asbestos shingles and lead paint shall be removed according to State Regulations and disposed of according to State regulations and DPW policies. Conservation 1. Please contact Robert Gatewood, Town of Barnstable Conservation Administrator, telephone 790-6245, to discuss the exact nature of construction activities. The locus is within the coastal floodplain. Hyannis Fire Department 1. Provide proof of disposition of above ground 275 gallon oil tank (i.e. receipt) . 2. Please contact Lt. Don Chase or Lt. Eric Hubler, Hyannis Fire Department, telephone 790-6328, to discuss parking of vehicles on Bond Court and emergency vehicle access. Historic Preservation Department (community character concerns) The following recommendations are offered: I. The number of parking spaces should be reduced to allow for landscaping design. 2. Buffers should be added between abutting lots, i.e. Whyte and Shore. enclosure 1 I l Al p rtj�,K t Ai 4 sP[Z o� RC—Ccj.uMG-J 0 27 I��13 F-cMCE ► Q�-s�►�,v+����r err, kT - C foPew A-t iz bui fff Acct-ssoi,-4 ti AJG I_-c 1T M (ems t�vc .vd' MAY, (YL(�.M r 1 S /. sue'3 j P ALL CAPE ENGINEERING a'J HARBOR ROAD,HYANNIS,'MA 02801 ` t �I f 4�-5� LANOSC� a c. 47 .ti r ..i•r,1. ,I��!> 1,L .. .r�4/1 'tr SO. 6s Dom. 'L'ti��:: •'!: `!T',: J. 'r,t:.' :'4t�., -k7.•��3.i,t'� , .�(Y1 •{�..:. �'-'- ••i'..r?>,�.1,-., . • f � `I k t. TOWN OF BARNSTABLE SITE PLAN REVIEW DATE: July 26, 1993 TO: Thomas McKean, Health FROM: Kathy Maloney, site Plan Review RE: site Plan Review Number: 14-93 Katina Atsalis 10 Bond Court, Hyannis Accessory parking for the Black Cat Restaurant Please submit this form, with any comments or additional requirements you may have re the above referenced application, to the Building Inspectors office by 8/9/93. I have the following/attached comments/requirements re this application - for site Plan Review. not have any comments/requirements re this application for site Plan Review, at this time. (signature) P60i LU ---D-j9-k Q C :�� a 0 Pv �QD �� c. le_ S_. ,Zi[,1 CA1'1 UN FUR SITE PLAN REVIEW FOR OFFICE USE: ONLY J DATE RECEIVED ACTION DUE BY LOCATION legal Description) Planning Board Subdivision Number: .Assessor ' s Map and Parcel Number: 3.5 Property Address: (p R,Odd coUr-t- fA(40,^,n I'5 OWNER OF PROPERTY APPLICANT name r {A j J1A "�5-��I'. Name:Address: Address: Phone: `7-7 S- c Phone: ENGINEER AGENT( Interest owner or applicant) vame: �nbU=, LJ, i Ze-4 Name: Address: $ C Id r--:chc C,r,f,;.r, r .. a. Address: Phone: Phone: PIM: Ask `'^r— U—qc i (-i� TA`ii:i c OTILITIES ZONING CLASSIFICATION S ) , .ewer District: pt- ,L Suribe, �'j NLer �` _. Flood Hazard: 31--e1 51ze: Prlv3te Groundwater Overlay: Ab,_ve Grourd: Above Ground: Fire Dist7r ---t: nn►`7 NO Underground: Dater: LOT AREA:��� 7 sq. ft. Content_=: Contents: Put - '"��' 5-oA GJ its+'- Private: NUMBER OF BUILDINGS Fire Protection:_ Existing: i LARI1NC, CORB GUTS Proposed: =equlred: _ Existing:__ Electrical:i;' Demolition: f `rovlded: _ Proposed: Arlal:_r in Site: '?__ To Close: Underground:_ TOTAL FLOOR AREA (in sq.ft. ) rf Site: _ Total: 0 Gas: Residential: 1�.� ! Ratural; �' : Office: IN_HISTORICAL f-ISTRICT;(yes)_ ino)y Propane:_ Medical Office: Commercial: 1N AF:£A C�F_CRI7JCAL ENVIROShENTAL (specify use) C,INCETN (E.O.E.A.i: (yes), (no) ✓ / Wholesale PROJECT WITHIN 100, OF WETLAND RESOURCE AREA: (yes)_ (no)✓ Institutional: Industrial: SITE PLAN REVIEW TOWN OF BARNSTABLE BUILDING DEPT. D QUL` 23 "199 i° . • '/� 1 � tt_iiLViLWLLI I Y tvlLi/JNc, !VPMJ :�tiJUNci. : Zoning District Old King' s Highway District(' _ or Listed in National and/or State Register of Historic Places Perimeter set backs: Front Side Rear Lot Coverage . ILA �tC CS Tupe or Use. ( zon i ng ) Flood Plain Zone Elevation Number Of Floors Floor Area: 1st 2nd Other (specify) Parking Requirements: Required 1 :.. t J, Provided Handicapped Spaces Are there accessory buildings? �1 Accessory Buildings Floor Area PLEASE PROVIDE A BRIEF, NARRATIVE DESCRIPTION OF YOUR PROPOSED PROJECT. F I assert that I have completed (or caused to be completed) this page, the Site Plan Review Application and the checklist on the back of the application and that , to the best of my knowledge , the information submitted here is true. t�&- , — - AiL=— - P.3 (signature) (date) • 6 j' • d" # ftf ENC INEEkING COMPUTATION r PROJECT ' f i r _ • I 3 • (L. l I � �. � L 'f o ,. . If f _._ _. .:. - � � •�r► I - .: '�'► � )[ moo; $ •-H( pl l�)(J��.�79) 7' 7-1 j1 ? S I i , r �._ , C r--r--I � � � 1 ► � � 1 f � � '( it �� I /_ILIA✓_��CC ' !��_ L� I i T f_l. z 1� liffi� I Ii : I I 14 If 17 Y3`Y55t� dl'? l;�f` -krt.i•, ��- 4��ry�: '�,• i•Fr�'{8' L_' a , •t .. 7T •y�. 7 Q 34, ;..;• •:: S ir�; .itl 1L)� ENGINEERING COMPUTATION PROJECT: I I i �i ,I 1. I I � CON ✓F� � ,a,,v / l f I � � I j I •I � j 7; � / I _ , r _ I I t 20 'vs. j r I i -41 t : r � i , I ' ; I { ' I I : , — 7 ' i �` t • — — — -- — — —— �.t� .fir. .� i , a': :n= , '� P '.r S "1C'! ;� i•• i 0: k S-ti .1. �{ r -w,r.Fe^ 7p i ,. t ' [i' ; ",}'+; 'S e,4t 5 ,.Y� ?(',` 1 i>' .� i r n. :: i. i• �y;'1 TOWN OF BARNSTABLE SITE PLAN REVIEW DATE: July 26, 1993 Thomas McKean, Health .T� .YaAm Kathy Maloney, site Plan Review RE: site Plan Review Number: 14-93Katina Atsalis 10 Bond Court, Hyannis Accessory parking for the Black Cat Restaurant itional equiremens you Please submit sreferencedh any conents application, torthedBuildingrInspectori y s office have re the above by8993. I have the 9 followin /.attached comments/requirements re this application for site Plan Review. I do not have any comments/requirements re this application for Site Plan Review, .at this time. (signature) * Septic system shall be removed or collapsed and filled in. * Any asbestos shingles and lead paint shall be removed according to State Regulations and disposed of according to State Regulations and DPW policies. '4F1N(TO The Town of Barnstable lAt(f7A314 : Inspection Department ■A, eon ,e i v \oo '� ►�' 367 Main Street, Hyannis, MA 02601 508-790-6227 Joseph D. DaLuz September 9, 1993 Building Commissioner Mrs. Katina Atsalis 46 Cumner Street Hyannis, MA 02601 Re: Site Plan Review Number 14-93 10 Bond court, Hyannis, .MA accessory parking for Black cat Restaurant Dear Mrs. Atsalis: The above referenced site plan is deemed conditionally approvable based on the following requirements: 1. The installation of the stormwater leaching system is to be installed in accordance with submitted drainage calculations dated September 1, 1993, by Edward Kearney, P.E., and drainage plan dated August 3, 1993. Approval of the site plan is subject to drainage system inspection by the Town of Barnstable Department p of Public Works. 2. The applicant shall obtain approval of the Conservation Commission prior to installation of the stormwater leaching system. 3. Bond court shall be maintained as a through way for fire apparatus. 4. The private, open air commercial parking lot shall not exceed seventy- eight (78) autos at any time. Enclosed please find a Certificate of Review and a copy of the conditionally approved plan. Upon completion of all work, the letter of certification required by Section 4-7.8(7) of the Town of Barnstable zoning ordinances must be submitted. Should you have any questions, please feel free to call. Peace, oseph D. z Building Co issioner JDD/km cc All Site Plan Review Staff enclosures (2) S930909A W > f* r A CF T E TO No. OFFICE OF THE BOARD OF HEALTH Z BARNSTABLE, o OF THE 9�0 MASS.39 o 39� TOWN OF BARNSTABLE, M S. 19i� S W L DISPOSAL PERMIT Permission is granted to to constru __" __ __ r`"_"" s _ Sketch Upon the Premises of I - --- --- c - '' --- ------ .. r.---W In villa of 100 or mor feet from any source of water supply 20 feet f m building 10 feet from property lin - {— Health Officer. j , — � � l . ... .. ; a.�_ .._. �'.. _,. xfP e.rn o ;r D r 1 a #1 m r lb �.F ;, 'vy Y• ;1 �h Sr 'CC '� .' '} P dad t \00� D 1 1. •f•'/•fir , .� -j `.�7,'. i E t7 A ••w• . nA/D 11 I V v `•'' , 1 ZQ, wxu'c � •1 •' 7 oy't r N 3 � I SIR J e ' WI- e,t� Q u4�,� u � nA, 1. 1 , N i g 2c 2 ` • �: + • / A� � g 1; f r true '. ILI" ro A .T/ 4. t•�� •, � �� »'�{�"� r'� `�.i �/ �.i F„ - roc � s . .f �`'_ .r ti 1 t , -`~�\ `. .. .ESA _ •_•I �r .F Bo N CoU1zr1 _o' S 76' 4b' So" P rr3.00' �� 71 c . •,: �?��i/��1�/�l i - -- -- - -- r�� -' Par j C y a A; EI: N,) `:, y.,� ,:I g:J y•, +?��'. - { p�,rT/a.carcl., NIA JA eT, Jres�e VJAfro �.. — i 1. -,A SD , 4I ~ s 70_Di1 O L."A IL / /RAN I h wIy I QJ� �/// //• i,7/- / i .p.ul cT, 'Q " OI Q� ` 'G � � � w n Lt ,e is __ito i 30•W. D4.og• f �� i i •re "` 2 h — d is.42'- �N 7D' "I Lo'W. bo.oT x ' t EMI cl,• or, so•H n• _n 1 ! More: t !'—Tw s ►wO OOUwo S D..T.► Tir.w.+�eo�w P��..� 1 KO BO-1CL n¢� C' O IQ^ P �I( Jo��ph J. G¢YIYy A. SMOCE 16 EH�tnEe tNG CO.,Ir1^ I . 4Y,►n WPS Mies. 19-h a'): Ww U M1Aa JITE _1�1�T0 PAczYiN �OT �Yp'IT E2-? - Z' StaL IS p IC. • _ �12w xc,ir ?E .�; Y ICo-O Z E HET o�,n.�vwa ►e.is olocra ^.T1 _.�_ r,�:. ter;t J.V.ell Cj JU s� 0 �73 N� m °,� -° pO � , 0 V ` 1` _ I� •1 lL 11\ � ��� ��+�i 9 41 1 1SJ � sQO � v V � Q , O to �L r_ -� O � 41 v HANDICAPPED ENTRANCE -'o 4 Seats Offfae i.. Q � O Ul- bra Seats 4 Seats 4 4 seats /� OUT A- l5ERVIGE AREA D Hose bib C D � a - 4 Seats v� 16 3 19 < 5 Kitchen Area 10 6'I 5 .Ft. IN • o 4 Seats y _� 4 5eacs a 1 4 11 _ 4 Seats 4 Seats 4 Seats 4 Seats - 9 � a CEO O " 2a 12 40 Seats \` 1 1 -_ - -- - WAITING AREAU � 7\�� D � V�,O D O i b / <> 20 a D ` 4 seats DUMPSTER o _ - -- 4 Seats 4 Seats 4 Seats 4 Seats21 CZ1 O o o O `-� 4 Seats 4 Seats J 25 177 22 a Seats ® • � � O I ® ILad'�es�nom g C ��a�y D 0 0 0 0 0 . 0 o R 0 ry s 7 -- - Iq 24 26 O q-1--loOO O O O I PIANO >1 111 �iaa awy 4 Seats y 6XV WALK-IN U a`y D Z o ► D O 001 '�1 0 2"f 1"(ens'F--oo'n by 4 Seats C D 000000000000 4 Seats LU a�w s ti� O o 1 -- O v a I' ll oil 0 O 0 4 Seats 4 Seats C 4 �.I �eat 2 DELIVERY ENTRANCE i 00 CV m -A � o r- Q z '4 food U 3 0 0 Q� E4�iP1 FENT PLAN KITGNEN Ar-EA EG01F't-e_NT PLAN I`ITGN>:N AP-EA GAF=e6?0lf`t eNT-f LAN E # FIXTURE # FIXTV�-E # FIxTU�e Gal e: f /4 " = t '-p" a— 1 5tainle55 Prep Table 13 24"Reach-in refer. A 2 4 " GOGkV ail/ IGe sink V , 0 DN :2 1 q0 5f.Ft.® 1 55f.=1 46 Occupants U_ v 2 5tainle55 Utility sink 14 Convection oven( vented to hood) p" x 18" Hand sink 0 fl o ---------------------------------------------- 17 Vum i G -180 GMR: 0 STORAGE i 5 Mop sink 15 5'5tainle55 3 bay pot Sink 2 Door 4 rea6h-in beer 600l er Table 1005.1.2 � Maximum Floor Area Alowance5 per Occupant 4 1 2x 15 5tainle55 hand sink 16 24 High-Temp Dish washer w/ tables F7 1�aGlc-bar refrie�era� ion Assembly without fixed seats:Standing Space 3 5.f.net Concentrated(chairs only-not fixed) T 5.f.net 5 3 6" Refer. prep table 17 5tainle55 drying racks E 2 " Glass washer unconcentrated(tables and Ghair5) 15 5.f.net oN TO 6 3- 1 4"Fryolator5 15 5tainle55 Pick-up table ca E O °� L� � \ 7 36" - 6 Top stove w/ oven 1 9 46'5andwich/ Salad unit(refer.) p .3 L c>5 � _ v0 OFFICE AREA L v pij \ a 60"5andwich/ Salad unit( refer.) 20 Tall-boy trash 'm O f3� 1 5a.Ft. 73 q 36"Steam Table 21 1 7"5tainle55 hand sink 10 36'Gas griddle 22 45" Stainless Prep table = 0 A- _ c � OOJ `� 3p Ol L 1 1 46'5andwich/ Salad unit(refer.) 23 Vented hood w/ Fire 5uppre55ion N o A- 1 2 3 6"Gas char-grill 24 2-1" Reach-in fridge. o Ul fl- 25 60" 5andwich/ Salad unit(refer.) o� ts1 1'� �EGONF7 PLOOr- OFFICE FLAN Q m (3i' 45"Stainless prep table 26 w/ Bun warmer v ^' 2.1 2Poor reach-in refridgerator 25 Ice Machine DRAWING TYPE: lea-inc) and E_'juiprnen-� Flan SHEET NUMBER: � � : 40I O O EQUIFTMENT OCHEDULE .. L # DiSCRlPTiON SIZE ELECTRIC BTU-INLET REMARKS U. 1 2 Com artment of sink 1 v2" outlet - P P ---- ---- roYW x 271/2'D------ - - — -- _ 2 Existing electrical panel 3 440117. lce machine w/ bin 30"W x 231/2"0 x 38"H 115Y/ 15 Ampe 1/4" Water ON 7 430" U Upright ht freezer W'W x 24"D x 66"H 115V/ 7.6 Amps ' 5 Double deck convection oven 40"W x 421/4"0 x 691/2'H 115V j 140,000 f•= Z -- _-_—_ I - 5TOKAGE w 61 24" Grill / Griddle 24'W x 23"D x 15"H I 45,000 ------------- ---------------- 7 6 Burner stove wl oven 36 W x 31"D x 36"H 166,000 I ems'- -- -- - �� 8 S!n le deck as oven I ---- 115V 70,D00 Z g 9 40 w x 421/2'D x 61 3/4 H ON 18 lb. Fryolator 24 5/8'W x 231/2"D x 13"H 208/230V 9KW A O 10 4' Food-warming lamps -- _-_-_ 46W x 6"D x 21/2"H- - 115V/ 800W � . 11 10' Serving / prep. table low x 30"D — ---- - - b 12 6' Soiled / clean dish tables 5'x 6 x 30" _ _ i r•\ OFFICE AREA O3 13 I Automatic dish washer 291/4'W x 261/4"D x 65 3/4"H 2O01230Y f� I .. 14 Existing 8' x 12' walk-in cooler 8'— x 12' 208/ 230V �� i •• 0 --- - ------- - - ---- - ------ - -- - ---- ExIetMg employee bathrrom 0to 15 -6' x 6' additional walk-in cooler 6' x 6' 16 100 gal. gas water heater — — -- — - 1,77, 17 4' Stainless steel table 48'w x 26" D x 36"H prop. ,= 18 24" Stainless steel utility slnk 24'W x 27D x 33"H '� 1 44 r-77_: 19 Wheelchalt" toilet Cadet 18"H EL 3.5 FV 10"R 5F 51oan 115 FYV O ........ 20 42" Handicapped grab rails ... ..........:.... 21 WheelchairTM urinal Washbrook Urinal w/ 51oan 186 5'- 11 3/4" 5'- 11 1/2" 6'-7" ..... 221 WheelchairTM lavatory ---- — -- - -- ----- -- — - - ... ..... ... :.. . 23 5 Burner coffee maker/ warmer 24'W x 181/2"D x 23 3/4"H 120/240V 20A 1/4" Waterllne 25'-11/4" 24 401 b. Ice & water station 21'W x 141/2"D x 13"H 1/4" Waterline _ -- 50" Beer cooler 50"W x 261/2"D x 33"H 115V/ 6.3A tq P6 24" Cocktall unit w/ 5' speed rack 24'W x 18"D x 33"H 1 1/2' Outlet 27 4 Head beer to — — -------------- � � a ' � � ------- p ---- -- - -- 281 12" Utility sink 10V x 14"L x 5"D 29 24" Undercounter glass washer — 231/2"W x 23 5/8"D x 35"H 208/ 240V 1400 Water Intake a OFFICE LOOR PLAN 301 Custom hostess station ! - -- -- --- - - _ --- ----- ; �, ..;...<.. ,*,: : : . 31 24" Undercounter lass froster 120V/ 1/4 n motor V�Do; /� /I r r r r r s .• 9 2r4w x 24 3/4 D x 34 H P 50a 16: 14 4 = V "D ...;.... ...,...; . I C = Z lie .� 0 z z H DRAWING TYPE: Office Floor plan Equipment Schedule �t NOTE: SHEET NUMBER: All mea5uremnet5 & dimensions are to be 51te verified by the general contractor prior to construction. 13 :300 .fir;. s o V L. T' J r/ Y rm i d i3% < -, .✓.. �y I I I I � � w ti HANDICAPPED E :::: I I + r u I w _1 i - Z-77 10 ILI ;_111 Io ?/^� 41 0000000 32 D Q DQ - - ------------------ o a --_------------------------ -- � t oaoa I _- - � � : �. F3 I 26 28 26 �31 27� 28 26 28 28 j I • o DELIVERY ENTRANCE D D < J �_ . : �. 16 t? t8 �2� � I fur.-.__. � --� r-------� � �� ! �: • 1� . ------ / - -TIT • --- -- -- . .- --- i _ MAIN ENTRANCE DRIVEWAY ONE-WAY 5EATING & EQUIFMENT PLAN w A010 Scale: 3/16" _ .��_�,� Q� � - 0 Z h DRAWING TYPE: Seating & Equipment Plan SHEET NUMBER: