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THE WEST END - FOOD
The West End 20 Scudder Ave. Hyannis--Z i6 Town of Barnstable . Board of Health ev►ss 200 Main Street,Hyannis MA 02601 �p Mfd Office: 508-862-4644 John Norman,Chair FAX: 508-790-6304 Donald A.Guadagnoli,M.D. F.P.(Thomas)Lee,P.E. Daniel Luckowz,M.D.Alt. March 1, 2022 Hyannis West End LLC c/o Blane Toedt d.b.a. The West End 20 Scudder Ave, Hyannis, MA 02601 E: . Variance Req a Qen'ial/Thy ,es Ei�d 20 Scu de vemue Hyannis Dear Mr. Toedt, Your request for a variance from Sections 322-3 and 901-15 of the Town of Barnstable Code, to increase the number of seats to beyond what is allowable for the capacity of the existing grease trap at The West End restaurant, located at 20 Scudder Avenue Hyannis, is not granted. Your request for a variance was heard and reviewed by the Barnstable Board of Health at their public meeting held on February 22, 2022. During the meeting, you requested variances from Sections 322-3 and 901-15 of the Town of Barnstable Code in order to increase the seating capacity above the capacity of the existing grease trap, which is calculated by the kitchen flow rate at 15 gallons per seat or chair, per day. The maximum total number of allowable seats utilizing the existing 3,500 gallon grease trap is limited to 233 seats. A 5,000 gallon grease trap would be required in order to accommodate the proposed additional 86 seats, totaling 319 seats. Prior to the hearing, the Town of Barnstable Department of Public Works (DPW) notified us that the DPW has placed an emphasis on ensuring properly sized grease traps are installed at restaurants, as the sewer collection system experiences significant levels of fats, oils and greases (FOG), putting the system at risk. Excess FOG can lead to sewer blockages, degrade sewer conveyance equipment, and impact treatment at the WPCF. The DPW who is responsible for operations of the sewer collection system through its Water Pollution Control Division, is not comfortable with approving undersized grease traps due to the potential detrimental impact that FOG can have on the Town's sewer collection system. The Town Engineer, Griffin Beaudoin, P.E. stated in his February 1, 2022 letter to the Board of Health that The West End proposal with an `increase of 86 seats, Q:WP/The West End greasetrapvariancedenial 2022.docx represents a 36% increase of existing seating, and would require to a minimum 5,000 gallon grease trap to accommodate 319 seats. The DPW is not comfortable with approving undersized grease traps due to the potential detrimental impact that fats, oils and grease can have on the Town's sewer collection system.' The letter further reads 'It is DPW's recommendation that the variance request be denied.' It should be no`ed that the applicant's support letter indicated the grease trap has been cleaned bi-annually. The applicant should be aware that the Town Code requires that exterior grease traps be inspected monthly and cleaned at least every three months, or when the level of grease is 25% of the effective depth of the trap, whichever occurs sooner. A variance may only be granted when, in the opinion of the Board of Health, the applicant has .demonstrated that the same degree of protection could be achieved without strict adherence to a particular provision or regulation. Other than suggesting an agreement to increase the pumping frequency of the existing grease trap, the applicant did not provide the Board of Health with an effective alternative which would address the deficient grease trap capacity should the seating capacity be increased on a permanent basis. Therefore, your request for the variance was not granted. ;PEO ER OF T BOARD OF HEALTH rman. man Q:WP/The West End greasetrapvariancedenial 2022.docx �,oYTME DATE: o� $95.00 FEE*: M 1r=F--- ASS'� r Town of Barnstable 16j .1� REC.BY: V Board of Health SCHED.DATE: Office: 509-96246an 200 Main Street,Hyannis MA 02601 FAX: 508-790-6304 John T.NotmmDonald A.Guadagnoli,M.D. Paul J.Canni%D.M.D. F.P.(Thomas)Lee,Alternate F LOCATION VARIANCE REQUEST FORM Property Address: 20 S(,Wer Atli. . >NT 9 Assessor's Map and Parcel Number: ,Z,°(o 11Z. Size of Lot: 91,.42b .25, we. Wetlands Within 300 Ft. Business Name: 4 ants kW loef LG Subdivision Name: A ' Tom- APPLICANT'S NAME:dyaVlnis 6f fgd. _1. Z Phone ,sot Did the owner of the property uthorize you to represent him or her? Yes No PROPERTY OWNER'S NAME CONTACT PERSON Name: _&K1W �&;. W fj.iC t « -w, Name: * 14A.L Td Address:50 L4 St. yb 1,pr{ Address:a ZD St.J Jet r e. M : (dl b2C.o1 NLtd4 4-y"t r►nvr pzygy Phone: Phone: � - 9L?- - 'Z&y EMAIL: 6 ram= u►1�C 1----hvlsu►wisr � VARIANCE FROM REGULATION(iwi.Res.code a) REASON FOR VARIANCE(May attach sepame sheet if more spar needed) fa.�tAPX`A( �rrGnwis Rea— ''IDl - ly NATURE OF WORK: House Addition House Renovation U Repair of Failed Septic System CherM$ (to be completed by office stag-person receiving variance request application) Please submit first four on list ass collated packets _ A. Five(5)copies of the completed variance request form _ B. Five(5)copies of MA DEP approval letters for Innovative/Alternative septic system(when proposing an UA system or secondary treatment unit(S.T.U.). C. Five(5)hard copies of engineered plan submitted(e.g.septic system plans)and one(1)electronic version submitted to email: health(--t bamotable ma.us *(Pool Plan . Shard eopie,) _ D.Five(5)copies of labeled dimensional floor plans submitted(e.g.house plans or restaurant kitchen plans)and one(1)electronic version. A completed seven(7)page checklist confirming review of engineered septic system plan by submitting engineer or RS. Signed letter stating that the property or business owner authorized you to represent him/her for this request _ Applicant must notify abutters by certified mail at least ten days prior to meeting date at applicant's expense(for Title V and/or local sewage regulation variances only). Full menu—Five(5)copies of full menu submitted(for grease trap variance requests only). Fee Submitted*$95.00 for the following variances: 1)New construction, 2) Septic repairs with increase in flows, and 3)New ownerinew lessee applying for food, pool or body art variances. Exemptions from Variance Fee- 1)Septic repair withou an increase in flow and variances granted at the counter,2)Monitoring Plans,and 3)Temporary Food(not a"variance"). Variance request submitted at least 15 days prior to meeting date VARIANCE APPROVED John T.Norman NOT APPROVED Donald A.Guadagnoli,M.D. REASON FOR DISAPPROVAL Paul J.Canniff,D.M.D. Q:\Application Forms\VARIREQ Rev Jan 1-2020.docx Darr rett LLP Attorneys&Business Advisors BOSTON OFFICE One Boston Place,Suite 2600 ANTHONY PANEBIANCO, ESQ. Boston,MA 02108 APANEBIANCO@DARROWEVERETT.COM Tel: 617.443.4500 February 15, 2022 I Via First Class Mail and Email Town of Barnstable Board of Health Attn: Sharon Croker 367 Main Street Hyannis,MA 02601 sharon.crocker@town.bamstable.ma.us Re: Hyannis West End LLC—Grease Trap Variance Property: 20 Scudder Ave.,Hyannis,MA 02601 (the"Property") To Whom It May Concern: As you know,I represent Hyannis West End LLC(the"West End")relative to its Application for Site Plan Review,submitted on January 12,2022 (the"Application").This letter supplements the prior letter in support. The Application seeks to increase the seating at the West End by making permanent the eighty- :six (86) exterior garden terrace seats which were approved pursuant to COVID-19 Executive Order No. 50, which eased the ability of restaurants to utilize their outdoor spaces for additional seating. Request is hereby made for a Board of Health Variance from Article 1, Section 322-3 of the General Ordinances of the Town of Barnstable (the "Ordinances"), as it relates to the size of the grease trap on the Property. I. The Property The Property is located at 20 Scudder Ave.,Hyannis,MA 02601. The Property is a 54,528 sq. ft. lot(1.25 acres), improved upon with a single building with a gross floor area of 10,786 sq. ft. for restaurant and affiliated purposes (the "Building"). The Property is owned by the Smith Heirs Real Estate Co.,LLC and leased by the West End pursuant to a five-year lease with an additional five-year extension,which would extend through December 31,2031.Accordingly,the West End is a long-term tenant at the Property. The West End is owned and operated by Blane Toedt and Jennifer Villa and was developed out of a shared passion for excellent service and unique culinary experiences for the Cape Cod community and beyond. The Building consists of 7,354 sq. ft. of first-floor restaurant use, as well as an existing 100 sq. ft. patio and proposed 1,557 sq. ft garden terrace, as submitted in the Application for Site Plan Review. YORK I FLORIDA • • CAROLINA Town of Barnstable / West End Grease Trap Variance February 15,2022 Page 12 H. Proposed Plans The West End is seeking herein to make those eighty-six(86)seats and 1,557 sq.ft.of the exterior garden terrace a permanent and year-round part of its restaurant business.Prior to the COVID-19 pandemic,the West End had seating for two-hundred thirty-three(233)patrons.See Seating Plan, attached hereto:With the addition of the eighty-six (86) exterior garden terrace seats, the West . End will have three-hundred nineteen (319)total seats. Pursuant to Article 1, Sec. 322-3 of the General Ordinances of the Town of Barnstable (the "Ordinances"), grease traps must be provided at restaurants, the capacity of which shall be calculated "by the kitchen flow rate of 15 gallons per seat or chair,per day, but in no case shall be less than 1,000 gallons."Thus,under the prior-approved seating plan of 233 seats,pursuant to the Ordinances, the West End required a grease trap of 3,495-gallons. The West End currently has a 3,500-gallon grease trap. With the addition of the exterior garden terrace seating, under the Ordinances,the West End would require 4,785-gallon grease trap. Accordingly, the West End is seeking a variance from Article 1, Sec. 322-31 of the Ordinances to allow the current 3,500-gallon grease trap to service the property. Since the additional seating under the COVID-19 Order, the 3,500-gallon grease trap presently on-site has been routinely pumped and maintained, without incident. The current grease trap is sufficient for the needs of the West End now and moving forward, should the Site Plan Review Application be approved. The replacement of the grease trap with a 5,000-gallon tank, to comply with the Ordinances, would be prohibitively expensive and disruptive to the restaurant. The West End has determined that adding an additional"sister"tank to meet the Ordinance is not viable on-site. The West End would need to remove the current functioning tank and replace it with a new 5,000-gallon tank. The estimated cost for removal and replacement of the grease trap exceeds $20,000. Simply,the West End provided outdoor seating as a response to the COVID-19 pandemic, and is seeking to maintain those seats permanently. The West End has had the same grease trap for two (2) years with the additional seating,without incident or concern, and is seeking the ability to maintain this status. As a condition of the requested Variance, the West End would agree to perform additional pumping out of the grease trap, or other conditions as maybe appropriate. The West End looks forward to continuing to work with the Town. Very truly yours, Is/Anthony T. Panebianco 1 In so much as Sec.322-5 and 901-15 have the same requirements,a variance is requested from same. •' ' • 1126/22,4:20 PM Dinner—The West End t P;r I Id DINNER MENU Dinner Cocktails Wine Beer Desserts Starters THE Truffle Tots 10 Parmesan Cheese, Fresh Herbs, Truffle, Garlic Aioli New England Clam Chowder 9 Local Clams, North Country Smoked Bacon, Potatoes, Celery Cuban Street Brussels 11 Sauteed Brussels, Garlic Cream, Cotiia Cheese., Fresh Herbs Sage Maple Fritters 10 Fuji Apples, Coastal Cheddar, Burnt Sage, Maple Aioli I Deviled Eggs 9 Crispy Shallots,AlepFo Pepper httpsl/www.westendhyannis.com/dinner 1/6 1/26/22,4:20 PM Dinner—The West End t.._ � nd (J-- Steak Tartare 21 Beef Tenderloin, Preserved Lemon Vinaigrette, Olive Aiob, Sea Salt, Capers, Crostini Maple Candied Golden Beets 1.2 Dukkah, Chipotle Aioh South Coast Stuffed Quahog 12 Portuguese-Style Stuffed Quahog With Chopped Clams, Roasted Corn &. Chouri�o "Funyunrr Onions l l Chipode Vegan Aioli Crispy Artichoke Hearts 12 Tomato Rustic, Olives, Parsley Oyster Mushroom Crostini 14 Whipped Lemon Cream, Chives, Crunchy Garlic Charcuterie Board 18 Jasper Hill Vault#5 Cheddar, Toscano Salame, Hot Coppa, Figs, Honey, Spiced Almonds, Cornichons, Crostini Raw Oysters 18 Six Oysters On The Half Shell, House Mignonette httpsJ/www.westendhyannis.com/dinner 2/6 1/26/22,4:20 PM Dinner—The West End • a I J.� p , `rc Salads Pan-Roasted Salmon $17 Grilled Swordfish� $22 � Grilled Shrimp (4) $14 Caesar Salad 9 Small / 12 Large Romaine, Shaved Parmesan, Herbed Croutons, Caesar Dressing Add Aruhovy$2 Italian Cress 12 Arugula, Baby Kale., Candied.Lemon, Roasted Pine Nuts, Pancetta, Parmigiano- Reggiano, Preserved Lemon Vinaigrette Wedge 12 Iceberg, Chopped Bacon, Confit Tomato, Great Hill Blue Cheese Chopped Greek Salad 12 Kalamata Olives, Chiffonade Romaine, Cherry Tomatoes, Red Onion, Cucumber, Feta Cheese, House Made Greek Dressing By The Hand Served With Maitland Mountain Farms Pickle c`,c Housemade Potato Chips Sub Tniffle Tots For An Additional $2 West End Burger 20 https://www.westendhyannis.com/dinner 3/6 i 1/26/22,4:20 PM Dinner The West End C\Xt n d �y f Salmon Burger 18 Crispy Allepo Shallots, Remoulade, Iceberg Lettuce, Griddled Portuguese Muffin I House Veggie Burger 16 Pumpkin, Poblano Pepper, Quinoa, Garbanzo Beans, Garlic Aioli, Griddled Portuguese Muffin Add. Cheddar$1 ,Supper Grilled Filet Mignon 42 7oz Filet Mignon, Whipped Mashed. Potatoes, Rainbow Carrots, Red Wine Demi-Glace Grilled Native Swordfish 34 Creamed Lentils, sauteed Spinach, Torched Lemon Cream Statler Chicken 30 Bell &Evans Stader Chicken, Creamy Yellow Polenta, Green Beans, Maitake ` Mushrooms, Chicken Gravy https://www.westendhyannis.com/dinner 4/6 1/26/22,4:20 PM Dinner—The West End vv(��' j. Linguine & Pancetta 26 Crispy Pancetta, Parmigiano-Reggiano, Peas, Tomato Rustico Kurobuta Pork Tenderloin 30 Smashed Fingerling Potatoes,Asparagus, Citrus-Apple Sauce Pan-Seared Faroe Island Atlantic Salmon 30 House Kimchi Fried Rice Pork Ramen 26 Confit Pork Shoulder, Matchstick Carrots, Tea Pickled Egg, Leeks, Spinach, Scallion, Cilantro Ancient Grain Bowl (Vegan) 25 Freekeh, Herbs, Swiss Chard, Rainbow Carrots, Hummus Md's Menu Served With Homemade Chips +Watermelon Chicken Nuggets g Kids Burger g Add Cheddar Cheese$1 https:lhvww.westendhyannis.com/dinner 516 1/26/22,4:20 PM Dinner—The West End C\Xl Ytim:� GET ON Open for Spacious address Contact OUR LIST Indoor Di; * 20 Scudder hello @westendhya Weds-Saturday 5pm-9pm Avenue nnis.com Sunday Brunch 11 am- Hyannis, Ma. 2pm 02601 V47101 HE S QIF'r :R DTT https://www.westendhyannis.00m/dinner 6/6 1/26/22,4:20 PM Dinner—The West End `E Id . DINNER MENU Dinner Cocktails Wine Beer Desserts Co cktails Ambrosia Spritz 14 Ambrosia Aperitivo, Prosecco Rocks Aviation ® 14 Gunpowder Gin, Maraschino Liqueur, Fresh. Lemon, Creme de Violette Straight Up Bee's Knees 14 Barr Hill Gin, Fresh Lemon, Local Honey Straight Up https://www.westendhyannis.com/dinner 1/3- 1/26/22,4:20 PM Dinner The West End C\XV -:ram 8 C � k__J 1LULU114, IY1LLL41, 11%,ruy 1L41 1 LLlLL, 11LJ11 i11111L, 11�0.YL Rocks French 25 14 Tito's Vodka, Elderflower Liqueur, Fresh Lemon, Prosecco Float Straight Up Old Fashioned 14 Bourbon, Bordeaux Cherry Simple, Orange Bitters Orange&Cherry-Filled Large Cube Paloma 14 Tequila Blanco, Fresh Grapefruit & Lime,Agave Rocks Paper Plane 14 Bourbon, Amaro, Aperol, Fresh Lemon Straight Up Valiente 14 Plantation 5 year Rum, Amaro dell'Etna, Fresh Lime, Maple Syrup Rocks er Ras b & S Raspberry age 14 Tito's Vodka, Coin.treau, Muddled Raspberries, Sage, Fresh Lime Straight Up https://www.westendhyannis.com/dinner 213 PM Dinner—The West End C\ V St West End G & T 14 Empress Gin, Tonic, Cucumber, Fresh Lime Rocks West End Sangria 12 Wine Infused With Seasonal Fruits & Spices Rocks, Wine Gus GET ON Open for Spacious Address Contact OUR LIST Indoor Dining 20 Scudder hello@westendhya Weds-Saturday 5pm-9pm Avenue nnis.com Sunday Brunch 11 am- Hyannis, Ma. 2pm 02601 hftps:/Avww.wastendhyannis-com/dinner 313 '1/26/22,4:21 PM Dinner—The West End MS CV, '�x6p DINNER MENU Dinner Cocktails Wine Beer Desserts Reed Cabernet Sauvignon 18 / 72 Duckhorn Decoy Limited, 2019, Napa Cabernet Sauvignon 13 / 48 Anabella, Napa Valley Pinot Noir 12 / 44 Angeline, 2018, Russian River Valley; California Pinot Noir 14 / 52 Dollar Bills Only, 2020, Willamette Valley, Oregon M Mcritage 14 / 52 Gundlach Bundschu Mountain Cuvee Red, 2018, Sonoma County, California hftps://www.westendhyannis.com/dinner 1/3 1/26/22,4:21 PM Dinner—The West End F U d i White Chardonnay 10 / 36 (Unoaked), A To Z Wineworks, 20.18, Dundee Hills, Oregon Chardonnay 12 /44 Napa Cellars, California Pinot Grigio 10 / 36 Mirabello, 2020, Veneto, Italy Sauvignon Blanc 11 / 40 La Vignette, 2020, Loire Valley, France Sauvignon Blanc 10 / 36 Joel Gott, California. Sancerre 16 / 60 Roland Tissier Et Fils, 2020, France ' Rose, 11 / 40 Bieler Pere & Fils, 2020, France https://www.westendhyannis.com/dinner 2/3 1/26/22,4:21 PM Dinner The West End C\ V GET ON Open for Spacious Address Contact OUR LIST Indoor Dining 20 Scudder hello@westendhya Weds-Saturday 5pm-9pm Avenue nnis.com Sunday Brunch I I am- Hyannis, Ma. 2pm 02601 Ir M S-i(IN' . Ul CARDS hftps://www.westendhyannis.com/dinner 3/3 1/26/22,4:21 PM Dinner—The West End HE nd DINNER MENU Dinner Cocktails Wine Beer Desserts Bottles & ,Cans Bud Light 5 American-Style Light Lager Budweiser 5 Ann.erican-Style Light Lager Coors Light 5 American-Style Light Lager Corona 6 Pilsner-Style Lager Stella.Artois 6 Belgian Pilsner https://www.westendhyannis.com/dinner 1/3 1/26/22,4:21 PM Dinner—The West End k4 k Draught Barnstable Brewing 8 Cape Crusher Lager Barnstable Brewing 11 Jesuit Juice IPA Devil's Parse Brewery 9 Kolsch Austin Street Brewery 12 Patina Pale Ale Smug Brewing Company 10 Bocktoberfest Amber Guinness g Dark Irish Dry Stout https://www.westendhyannis.comidinner 2/3 1/26/22,4:21 PM Dinner—The West End ( a �D 1 } C.r , S y x � https://www.westandhyannis.com/dinner 3/3 1/26/22,4:21 PM Dinner—The West End n DINNER MENU Dinner Cocktails Wine Beer Desserts Desserts Dark Chocolate Coconut Ganache g Fruit Compote Creme BrWe'e g Vanilla Bean Caramel Apple Cheesecake g Parfait-Style i E hops://www.westendhyannis.com/dinner 1/2 l a Tv IT .i. �,. m x x x rf n wl u 1/26/22,4:21 PM Sunda Brunch—The We st est End `r S d SUNDAY BRUNCH Served Sundays 11 am-2pm The West End Sunday Brunch features crafted cocktails including Bloody Marys and Mimosas in addition to cold-pressed juices from The Local.Juice. Enjoy Eggs Benedict, homemade donuts, raw bar or brioche French Toast while listening to live jazz music. BRUNCH COCKTAILS WINE BEER Brunch Starters Maple Sage Fritters 10 Fuji apples, coastal cheddar, burnt sage, maple aioli Homemade Apple Donuts g topped with apple jam Devfled Eggs 9 crispy shallots, aleppo pepper https:Uwww.wastendhyannis.com/brunch 1/5 `1/26122,4:21 PM Sunday Brunch The West End Oysters $ Six Oysters On The Half Shell, House Mignonette Chilled.Shrimp Cocktail® 14 four jumbo wild shrimp &house cocktail sauce Brunch Tosca:no Scramble 14 three eggs, toscano salame,garbanzo beans, parmesan, parsley, chives & griddled portuguese muffin Smoked Atlantic Salmon 15 lemon cream, pickled red onion, capers & dill, over a griddled portuguese muffin, local greens salad Hash_&Eggs 14 house-made brisket hash, two fried eggs & griddled Portuguese muffin. Brioche French 'Toast 12 berry compote & whipped cream https://www.westendhyannis.com/brunch 215 1/26/22,4:21 PM Sunday Brunch—The West End Y W-11 . Dutch Baby Pancake 12 egg souffle, assorted berries and powdered sugar Benedicts grilled portuguese muffin,house hollandaise &home fries Classic 14 coppa ham Blackstone 15 applewood bacon & tomato Mushroogn® 15 whipped lemon cream, chives & crunchy garlic Salads Caesar 9 shaved parmesan, paprika-garlic croutons add anchovy$2 https://www.westendhyannis.com/brunch 3/5 '1126/22,4:21 PM Sunday Brunch—The West End E d By The Hand Choice of homefries or housemade chips i The Rotary Breakfast Sandwich 15 two fried eggs, applewood bacon, smoked cheddar cheese sauce, griddled portuguese muffin Wagyu Breakfast Burger, 20 applewood bacon, fried egg, smoked cheddar cheese sauce, griddled portuguese muffin Kim.chi Hot Dog - 1.7 1/4 lb all beef hot dog, spicy kimchi, japanese mayo, pickled jalapeno, matchstick carrots, griddled hot dog roll House Veggie Burger 16 Pumpkin, Poblano Pepper, Quinoa, Garbanzo Beans, Garlic Aioli, Griddled Portuguese Muffin Add Ch.eddar$1 Salmon Burger 18 crispy allepo shallots, refnoulade, iceberg lettuce, griddled portuguese muffin https:/Avm.wastendhyannis.com/brunch 4/5 1126f22,4:21 PM Sunday Brunch The West End C\ '1 DS A Pplewood Bacon 6 Fresh Fruit 6 GET ON Open for Spacious Address Contact OUR LIST Indoor Dining 20 Scudder hello@westendhya Weds-Saturday 5pm-9pm Avenue nnis.com Sunday Brunch 11 am- Hyannis, Ma. 2pm 02601 IR F_S,E Re V A T fl,a N Q, [IFT A.R D https://www.westendhyannis.com/brunch 5/5 OF 1HE Tp� Og g�11r ti The Town of Barnstable saxivsrns�, Department of Public Works * y MAW. 382 Falmouth Road,Hyannis,MA 02601 �� f �'OrFo 59. 61 508.790.6400 'Yp� COD. Daniel W. Santos, P.E. Robert R. Steen, P.E. Director Assistant Director February 1, 2022 Town of Barnstable Board of Health 200 Main Street Hyannis, Massachusetts 02601 RE: Hyannis West End, LLC, 20 Scudder Ave, Hyannis DPW Recommendation for Grease Trap Variance Request Dear Board Members, DPW has reviewed the applicant's request for a grease trap variance at the above referenced property. Based upon the information provided, DPW does not recommend approval of the variance as proposed. The applicant is requesting to permanently add 86 seats to the restaurants existing 233 seat capacity, for a total of 319 seats; while maintaining the existing 3,500 gallon grease trap. It is DPW's understanding that a temporary licensing approval of the additional 86-seats was permitted after the COVID-19 Executive Order No. 50 that restricted indoor dining capacity and allowed outdoor seating. The applicants support letter notes that the grease trap has been cleaned bi-annually. The applicant should be aware that the Town Code requires that exterior grease traps be inspected monthly and cleaned at least every three months, or when the level of grease is 25% of the effective depth of the trap, whichever occurs sooner. Per 322-3 of the Town Code, grease trap capacity shall be calculated by the kitchen now rate of 15 gallons per seat or chair, per day. This increase of 86 seats, represents a 36% increase of existing seating, and would require to a minimum 5,000 gallon grease trap to accommodate 319 seats. DPW is not comfortable with approving undersized grease traps due to the potential detrimental impact that fats, oils and grease can have on the Town's sewer collection system. It is DPW's recommendation that the variance request be denied and that either: 1. A maximum seat capacity of 233 be permitted 2. A 5,000 gallon grease trap be installed, which can support up to 333 seats. i F1HE The Town of Barnstable ° Department of Public WorksBARNSTABLE,MASS. 382 Falmouth Road, Hyannis,MA 02601n3A508.790.6400 Daniel W. Santos, P.E. Robert R. Steen, P.E. Director Assistant Director Sincerely, y Griffin Beau oin, P.E. Town Engineer cc: Thomas McKean, Director, Barnstable Health Division John Norman, Chairman, Board of Health Daniel Santos, Director of Public Works Andrew Boule, Supervisor, Water Pollution Control Division I j4 w pf� l Town of Barnstable BOARD OF HEALTH John T.Norman Board of Health Donald A.Gaudagnoli,M.D. DAt3NSTAiDM = F.P.(Thomas)Lee,. MA $. 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: 209 Issue Date: 01/01/2022 DBA: WEST END, THE OWNER: HYANNIS WEST END LLC Location of Establishment: 20 SCUDDER AVENUE HYANNIS„ MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 233 OutdoorSeating: 0 Total Seating: 233 FEES - FOODSERVICEESTABLISHMENT: $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: �Qn 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: I arc� Initials Town of Barnstable I $ �Date Paid ��61 "WMABUL s Inspectional Services ►`� Public Health Division Check Thomas McKean,Director S 200 Main Street,Hyannis,MA 02601 li Office: 508-862-4644 Fax: 508-790-6304 APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE NEW OWNERSHIP RENEWAL X NAME OF FOOD ESTABLISHMENT: -,1C / kT 16riA Rtsr Lm4d— ADDRESS OF FOOD ESTABLISHMENT: -1V Se-vAjarAwc- Vyawitw-> 024 G{ MAILING ADDRESS(IF DIFFERENT FROM ABOVE): E-MAIL ADDRESS: GT P We sf C1XJ ky& AAi 5. GD NM TELEPHONE NUMBER OF FOOD ESTABLISHMENT: MAW-- 7 69 7 TOTAL NUMBER OF BATHROOMS: -7 WELL WATER: YES NO 1_ ...(ANNUAL WATER ANALYSIS REQUIRED) ANNUAL:_, SEASONAL: DATES OF OPERATION:_/ / TO 1 / NUMBER OF SEATS: INSIDE:R- OUTSIDE: TOTAL: 3 3 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? ��L IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S)? 1�10 TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW) X FOOD SERVICE RETAIL FOOD-ONLY required for TCS foods(foods requiring refrigeration/freezer) BED&BREAKFAST CONTINENTAL BREAKFAST COTTAGE FOOD INDUSTRY(formerly residential kitchen) MOBILE FOOD FROZEN DAIRY DESSERT MACHINES... (MONTHLY LAB ANALYSIS REQUIRED) CATERING ...(CATERING NOTICE REQUIRED BEFORE EVENT(SEE PAGE#2) *** SEASONAL.MOBILE& NEW FOOD ONLY*** REQUIRED TO CALL HEALTH DIV.FOR INSPECTION PRIOR TO PERMIT BEING ISSUED PLEASE CALL 508-862:4644 Q:\Application Forms\FOODAPP 2020.doc F OWNER INFORMATION: FULL NAME OF APPLICANT 75y ►AQ to SOLE OWNER: YES I NO D.O.B I l { OWNER PHONE# 50'1-3410- ADDRESS`3 �I }�-1/� G✓_ td/I�t.iJd A 2�I 7il CORPORATE OWNER: sS��iYNL CORPORATE ADDRESS: PERSON IN CHARGE OF DAILY OPERATIONS: DQ�T- 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. {�i�A►h l�/► � e� / y 192 1. w161A, 2. Al 3 /do lad /l 1131 2Dv 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 meningil 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 OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. NOTICE: Permits run annually from January Ist to Dec.31'each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC 1st. Q\Application FormsTOODAPP REV3-2019.doc Town of Barnstable BOARD OF HEALTH v, John T. Norman Board of Health Donald A.Gaudagnoli,M.D. BARNSrABLL Paul J.Canniff,D.M.D. MACI F.P. Thomas Lee Alternate 9. k, 200 Main Street, Hyannis, MA 02601 Phone: (508) 862-4644 Fax: (508)790-6304 www.townofbarnstable.us Permit to Operate a Food Establishment In accordance with regulations promulgated under authority of 105 CMR 590.000 M.G.L. Chapter 94 Sections 305A, 305B, 146, 189 and 189A; Chapter 111,Sections 5 and 127A, a permit is hereby granted to: Permit No: 209 Issue Date: 01/01/2021 DBA: WEST END, THE OWNER: HYANNIS WEST END LLC Location of Establishment: 20 SCUDDER AVENUE HYANNIS, MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 233 OutdoorSeating: 0 Total Seating: 233 FEES FOOD SERVICE ESTABLISHMENT: $300.00 YEAR. 2021 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2021 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: - - -- - MOBILE-FOOD: MOBILE-ICE CREAM: Q� FROZEN DESSERT: Thomas A. McKean, IRS, CHO, Health Agent FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: I oFt iOnly: Initials: Town of Barnstable Date Paid(� Amt Pd$� _ ,�,,,�.A8�, : Inspectional Services } MASS- 1 ,0� Check# I� tI Y prE„�y� Public Health Division __ LL 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��I I� NEW OWNERSHIP RENEWAL NAME OF FOOD ESTABLISHMENT: �y ADDRESS OF FOOD ESTABLISHMENT: Ro �r7MJ4f Aw ,AAloT�� a2-6 a MAILING ADDRESS(IF DIFFERENT FROM ABOVE): E-MAIL ADDRESS: -e.S /t^n4:C to M TELEPHONE NUMBER OF FOOD ESTABLISHMENT: TOTAL NUMBER OF BATHROOMS: WELL WATER:YES NO )< ...(ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: _ SEASONAL: DATES OF OPERATION: /_/_ TO NUMBER OF SEATS: INSIDE: OUTSIDE: Id TOTAL: �33 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 REOUIREMENTS. IS WAIT STAFF PROVIDED FOR OUTSIDE DINING? IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S)? TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW) FOOD SERVICE RETAIL FOOD-ONLY required for TCS foods(foods requiring refrigeration/freezer) BED&BREAKFAST CONTINENTAL BREAKFAST COTTAGE FOOD INDUSTRY(formerly residential kitchen) MOBILE FOOD FROZEN DAIRY DESSERT MACHINES ...(MONTHLY LAB ANALYSIS REQUIRED) CATERING ...(CATERING NOTICE REQUIRED BEFORE EVENT(SEE PAGE#2) *** SEASONAL,MOBILE & NEW FOOD ONLY*** REQUIRED TO CALL HEALTH DIV.FOR INSPECTION PRIOR TO PERMIT BEING ISSUED PLEASE CALL 508-862-4644 Q:\Application FormsTOODAPP 2020.doc ,1 OWNER INFORMATION: FULL NAME OF APPLICANT _ j -.j1an1- T'Ded SOLE OWNER: YES CNO) D.O.B OWNER PHONE# J�O� �?jyO— 9!I ADDRESS_A2; PEA Ag , (ol,J&�.L 01M,C0jJ'V* P2-422 Z CORPORATE OWNER: CORPORATE ADDRESS: PERSON IN CHARGE OF DAILY OPERATIONS: l)Ian n e -To 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. 1 IOU- 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/api)lications.asp. OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. NOTICE: Permits run annually from January 1st to Dec.31"each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATIONS)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. annrrsr,�e�, : Paul J.Canniff,D.M.D. 200 Main Street, Hyannis, MA 02601 F.P. Thomas Lee Alternate Phone: (508) 862-4644 Fax: (508)790-6304 www.townofbarnstable.us Permit to Operate a Food Establishment In accordance with regulations promulgated under authority of 105 CMR 590.000 M.G.L. Chapter 94 Sections 305A, 3056, 146, 189 and 189A; Chapter 111, Sections 5 and 127A, a permit is hereby granted to: Permit No: 209 Issue Date: 12/10/2019 DBA: WEST END, THE OWNER: VILLA NOBLE LLC. Location of Establishment: 20 SCUDDER AVENUE HYANNIS, MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 233 OutdoorSeating: 0 Total Seating: 233 FEES FOOD SERVICE ESTABLISHMENT: $300.00 YEAR. 2020 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2020 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: MOBILE-ICE CREAM: FROZEN DESSERT: Thomas A. McKean, IRS, CHO, Health Agent TOBACCO SALES: FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: For Office Use pFTNE Tp� • Initials: y� Town of Barnstable �� u Ate$ Bnwv J "Date Paid Inspectional Services • srneLe. + •. XM;s. Check# l '�EDhaya, Public Health Division Thomas McKean, Director 200 Main Street, Hyannis,MA 02601 FD)O 9V Office: 508-862-4644 Fax: 508-790-6304 j� APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE Z ! q NEW OWNERSHIP RENEWAL NAME OF FOOD ESTABLISHMENT: 1�ie— V• cS Fri d ADDRESS OF FOOD ESTABLISHMENT: `ZO S cKJdi /IV `®' 0 '640 1 MAILING ADDRESS(IF DIFFERENT (�BOVE): C E-MAIL ADDRESS: hell n � W CSty1`j 1 Zia finis, n rn TELEPHONE NUMBER OF FOOD ESTABLISHMENT: 5DL7-11�;- TOTAL NUMBER OF BATHROOMS: WELL WATER: YES_NO ... (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL:_� SEASONAL: DATES OF OPERATION:_/_/_ TO NUMBER OF SEATS: INSIDE: TFS OUTSIDE: 4L TOTAL: SEATING: MUST OBTAIN A COMMON VICTUALLER'S LICENSE FROM LICENSING DIV. ***OUTSIDE DINING REMINDER*** OUTSIDE DINING MUST BE APPROVED BY THE HEALTH DIV.AND LICENSING,AND MEET OUTSIDE DINING REQUIREMENTS. IS WAIT STAFF PROVIDED FOR OUTSIDE DINING? IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S)? TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW) y/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 42) *** 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 I s' OWNER INFORMATION: FULL NAME OF APPLICANT— SOLE SOLE OWNER: YES/NO /� D.O.B '1 W U OWNER PHONE #_ ADDRESS �l ��A !; CORPORATE OWNER: CORPORATE ADDRESS: ,/ PERSON IN CHARGE OF DAILY OPERATIONS: V e� V f I 1 A 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 1 Valli �O 2-0 1.�mVillr� 1 � 1 � SIG ORE URE OF APPLICANT DATE f ***FOOD POLICY INFORMATION*** SEASONAL FOOD SERVICE: All seasonal food establishments,including mobile trucks must be inspected by the Health Div. prior to openine!! Please call Health Div.at 508-862-4644 to schedule your inspection. Please call at least(7)days in advance. FROZEN DAIRY DESSERTS: Frozen desserts must be tested by a State Certified lab prior to opening and monthly thereafter, with sample results submitted to the Health Div. Failure to do so will result in the suspension or revocation of your Frozen Dessert Permit until the above terms are met. CATERING POLICY: Anyone who caters within the Town of Barnstable must notify theTown by fax or mail prior to catering event. You must complete a catering notice found at http://www.townofbarnstable.us/healthdivision/applications.asp. OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. NOTICE: Permits run annually from January 1 st to Dec. 31"each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC 1st. Q\Application FormsTOODAPP REV3-2019.doc `pF 1ME►ow TOWN OF BARNSTABLE,, HEALTH INSPECTOR's. Establishment Name: Date: _ _Page: of ^ c OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30A.M. HARM BLE. ' 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified HYANNIS, MA 02601 MON.-FRI. No Reference R-Red Item PLEASE PRINT CLEARLY �p n 508-862-4644 'EON1P` FOOD ESTABLISHMENT INSPECTION REPORT Nam Date.. % e of Type of Inspection 7 a ion s Routine I Address ( Risk Food Service Re-inspection r Level a Previous Inspection Telephone Residential Kitchen (/ Mobile Pre-operation Owner HACCP Y/N Temporary s Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP , ; In: Other Inspector t r W' 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) ❑ �A^ �,a- FOOD PROTECTION MANAGEMENT 131� evention of Contamination from Hands vv ` va'� ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13. ndwash Facilities EMPLOYEE HEALTH PROT ONION FROM CHEMICALS ❑2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑3.Personnel with Infectious Restricted/Excluded ❑ 15. toxic Chemicals FOOD FROM APPROVED SOURCE TIMEITEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures 14 ❑ 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) AA ❑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 V a 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: �� q ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined b the Board of Health. Y y e oa d � ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction: Based on an inspection today,the items checked indicate violations of 105 CMR 590.000/Federal Food Code. ❑ Embargo F] Emergency Closure ❑ Voluntary Disposal ❑ Other: 23. an Management P 90.003 g d Personnel FC-2 5 This report,when signed below b a Board of He alth member or a - ent - p 9 Y 9 A-Zero critical violations and no more than anon-critical violations. F-3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations B=One critical violation and less than 4.non-critical violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If Seriously Critical Violation=F is scored automatically if: no hot 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than 9 non-critical. If no critical ' water,sewage back-up,infestation of rodents or insects,or lack of 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violations observed,7 to 8 non-critical violations. If 1 critical refrigeration. 29.Special Requirements (590.009) within 10 days of receipt of this order. violation,4 to 8 non-critical violations=C. 30.Other DATE OF RE-INSPECTION: Inspector' a 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 Signatu tint: 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.) y - 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 F 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* * 3-501.15 Cooling Methods for PHFs 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives Cooked and RTE Foods.* - * 19 PHF Hot and Cold Holding 2-103.11 Person-in.-Charge Duties 3-302.14 Protection from Unapproved Additives Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41 EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information 590.004(F) 590.003(C) Responsibility of the Person-in-Charge to -Original Containers* Other* 3-501.16(A) Hot PHFs Maintained At or Above 140°F* 2 7-102.11 Common Name-Working Containers* Require Reporting by Food Employees and Contamination from the Environment P g 3-501.16(A) Roasts Held At or Above 130°F* 7-201.11 Separation-Storage* Applicants* 3-302.11(A) Food Protection* 20 Time as a Public Health Control 7-202.11 Restriction-Presence and Use* 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 3-501.19 Time as a Public Health Control* 590.003(G) Reporting by Person in Charge* Applicant To Report To The Person In Charge* 7.202.12 Conditions of Use* 590.004 11 Variance Re uirements 3-304.11 Food Contact with Equipment and Utensils* 7-203.11 Toxic Containers-Prohibitions* ( ) q Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and 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 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* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 5-101.l1 Drinking Water from an Approved System* 4-601.11(A) Clean Eggs Utensils and Food Contact Surfaces of E s-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Ef aiv I111200/ 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* - ' S90.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min* Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and Stuffing Containing Fish,Meat,Poultry or 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* Ratites-165°F 15 sec* Sources* ing,mobile food,temporary and residential 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202:18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodborne illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.1l(A)(1)(b)All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail practices 3-201.17 Game Animals* Good Hygienic Practices 17 Reheating for Hot Holding Requirem en be debited under 1t29-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) Commercially Processed. Food-140°F* (Blue Items 23-30) 3-202.15 Package Integrity Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 3-202.18 Shellstock Identification* 3-501.14 13 - Handwashing Facilities Cooked PHFs from 140°F to 70°F (A) Cooling 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Item Good Retail Practices FC 590.000 Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction* Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients' Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 1 Handwashing Cleanser,Availability [L8__11 Poisonous or Toxic Materials FC-7 1.008 HACCP Plans 6-301.12 Hand Drying Provision 129. 1 Special Requirements 1.009 3-502.11 Specialized Processing Methods* 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. THE WINE BY THE GLASS Red Vfes CABERNET SAUVIGNON, Duckhorn Decoy Limited, 2019, Napa Valley, California $18/$72 6nd CABERNET SAUVIGNON, Annabella, 2019 Napa Valley, California $13 /$48 PINOT NOIR, Angeline, 2018 CRAFTED COCKTAILS Russian River Valley, California $12/$44 0 PINOT NOIR, Dollar Bills Only, 2020 14 Willamette Valley, Oregon $14/$52 BARREL-AGED NEGRONI MERITAGE, Gundlach Bundscbu Mountain Cuvee Barr Hill Tomcat Gin •AmbrosiaA eritivo Red, 2018, Sonoma County, California $14/$52 p Sweet Vermouth SANGIOVESE, Bonfio "Le Portine,"2015 Big Rock Tuscany, Italy $12/$44 BEE'S KNEES Barr Hill Gin •Fresh Lemon •Local Honey COTES DU RHONE, Mont-Redon Reserve, 2018 Straight Up Rhone, France $11 /$40 A BUSHEL AND A PECK White Grey Goose Pear Vodka •Apple Cider• Chinese Five Spice•Fresh Lemon •Barrel-Aged Bitters CHARDONNAY,A to Z Wineworks, 2018 Straight Up Dundee Hills, Oregon $10/$36 DESERT ROSE C H A R D O N N AY, Napa Cellars, 2019 Tequila Blanco •Mezcal•Prickly Pear Puree •Agave Napa Valley, California $12/$44 Fresh Lime Rocks PINOT GRIGIO, La Fiera, 2020 Veneto, Italy $10/$36 FRENCH 25 Tito's Vodka•Elderflower Liqueur •Fresh Lemon SANCERRE, Roland Tissier Et Fils, 2020 Prosecco Float Loire Valley, France $16/$60 Straight Up SAUVIGNON BLANC, La Vignette, 2020 OLD FASHIONED Loire Valley, France $11 /$40 Bourbon •Bordeax Cherry Syrup • Orange Bitters Orange&Cherry-Filled Ice Cube ROSE, Bieler Pere &Fils, 2020 France $11 /$40 RASPBERRY & SAGE Tito's Vodka-Muddled Raspberries • Sage•Fresh Lime ROSE, Bieler Pere &Fils, 2020 Cointreau Provence, France $11 /$36 Straight Up PALOMA Tequila Blanco •Fresh Grapefruit&Lime •Simple BEER Rocks Bottles&Cans Draft PAPER PLANE BUD LIGHT KOLSCH Bourbon •Amaro •Aperol•Fresh Lemon Devil's Purse Brewery Straight Up BUDWEISER STRAIGHTEN MAI TAI CORONA JESUIT JUICE IPA Denizen 8 Year Merchant's Reserve Rum • Orange COO R S LIGHT Barnstable Brewery Curafao Amaretto •Fresh Lime STELLAARTOIS CAPE CRUSHER Rocks HEINEKEN o.o (N/A) LAG E R Barnstable Brewery DEAD RECKONING Plantation 5 year Rum • Vanilla-infused Brandy•Tawny Port•Pineapple•Lemon Rocks WEST END G & T Empress Gin •Fever Tree Tonic• Cucumber•Lime ASK ABOUT OUR SEASONAL Rocks SPIRIT FLIGHTS TO START RAW BAR THE TRUFFLE TOTS 12 6 BARNSTABLE OYSTERS 18 parmigiano-reggiano, roastedgarlicaioli,ketchup 6 WILD RHODE ISLAND CHERRYSTONES 15 CRISPY BRUSSELS SPROUTS 15 4 JUMBO GULF SHRIMP COCKTAIL 14 dried blueberries,pine nuts, candied orange zest CHILLED MAINE LOBSTER HALF 30 CHILLED WHOLE MAINE LOBSTER 55 PEAS & CARROTS 14 LITTLE BEACH TOWER 45 ginger snap pea wontons,baby carrot puree 6 barnstable oysters, 6 wild rhode island cherrystones, 4 jumbo gulf shrimp *add chilled maine lobster half$25 DUCK QUESADILLA 15 crispy shallots,aleppo pepper, lime crema LONG BEACH TOWER 135 12 barnstable oysters, 12 wild rhode island cherrystones, STEAMED RHODE ISLAND LITTLENECKS 15 8jumbogulfshrimp, chilledwholemainelobster miso lemongrass broth,grilled scallion pancake FRIED GREEN TOMATOES 15 SUPPER whipped ricotta,castelvetrano olives,tomato vinaigrette FILET MIGNON 55 FALAFEL CAKES 15 mascarpone creamed spinach,fioretto cauliflower lemon tahini,grape tomato salad, mini pitettes GRILLED SWORDFISH 30 B LT DEVILED EGGS 12 agrodolce caponata stew, crispy eggplant horseradish yolk, coma tomato,candied bacon, micro arugula KUROBUTA PORK CHOP 32 smoked caul flower puree,as SOUP aragus,king oyster mushrooms GARLIC-ROSEMARY NY SIRLOIN 45 FRENCH ONION SOUP AU GRATIN 12 yukon goldpotato tart,steamed broccolini gruyere cheese, crispy leeks ' THAI GREEN CURRY COD LOIN 32 CRAB &CORN CHOWDER 15 warm wild rice salad, coconut-mango vinaigrette sweetpotato,buttermilk,chive oil BELL & EVANS PAN ROASTED CHICKEN 28 ROASTED TOMATO & FENNEL 10 i potato gnocchi,artichoke peperonata fennel fronds,parmesan frico HANDHELD CHIPOTLE BRAISED SHORT RIB 32 street corn,charred shishito pepper,shoestring fries WILD MUSHROOM &TALEGGIO 20 grilled on sourdough with roasted tomato fennel soup PAN SEARED ATLANTIC SALMON 30 PORK CARNITAS 20 gremolata, papa cabbage, red beans,fennel, tomato fume spanish rice&beans,cot�a,pickled onion, GRILLED SHRIMP & BROCCOLI 28 house hot sauce, tomatillo relish roast pepper risotto cake,fennel confit, charred leek butter WAGYU BURGER & SHOESTRINGS 25 SPRING VEGETABLES 25 wagyu ground beef, candied bacon,crystalized cheddar, house special sauce,pretzel bun, cajun shoestring fries sunflower-beet hummus,puffed wheat berries,corn dukkah BANH MI DOG &VEGETABLE SLAW 20 SHAREABLE jumbo pearl hot dog,pate,pickled vegetables,scallions, cilantro,sriracha-kewpie, crusty baguette garlicky broccolini r) yukon gold potato tart warm wild rice salad SALAD street corn shoestring fries add-ons:chicken breast 12, salmon 20, mascarpone creamed spinach swordfish 22,gulf shrimp 14, lobster half 30 asparagus&oyster mushrooms CLASSIC CAESAR 10 romaine,shaved parmesan,herbed croutons 12 B I B B, T R E V I S O & ENDIVE 12 Before placing your order,please inform your server if you or a fresh raspberry,goat cheese,lime poppyseed vinaigrette person in your party has a food allergy.Be advised consuming raw or undercooked meats,poultry,seafood,shel fsh,or eggs MEDITERRANEAN FATTOUSH 12 may increaseyour risk offoodborneillness. vegetable chopped salad, toasted Pita,lemon sumac dressing LOCAL BABY FIELD GREENS 12 follow us on socialmedia @westendbyannis manchego, toasted pine nuts,preserved lemon vinaigrette &visit westendbyannis.com to stay updated. WINE BY THE GLASS SUNDAY BRUNCH THE Red ""t, CABERNET SAUVIGNON, Duckhorn Decoy Vbs Limited, 2019, Napa Valley, California $18/$72 CABERNET SAUVIGNON, Annabella, 2019 Napa Valley, California $13 /$48 61nd PINOT NOIR, Angeline, 2018 Russian River Valley, California $12/$44 PINOT NOI R, Dollar Bills Only, 202o CRAFTED COCKTAILS Willamette Valley, Oregon $14/$52 MERITAGE, Gundlach Bundschu Mountain Cuvee WEST END BLOODY MARY 12 Red, 2018, Sonoma County, California $14/$52 addshrimp$3 1 addbacon$2 SANGIOVESE, Bonfio "Le Portine,"2015 WEST END MIMOSA 11 Tuscany, Italy $12/$44 available with fresh squeezed orange orgrapefruit COTES DU RHONE, Mont-Redon Reserve, 2018 AMBROSIA SPRITZ 14 Rhone, France $11 /$40 Ambrosia Aperitivo •Prosecco Rocks White BEE'S KNEES 14 CHARDONNAY, A to Z Wineworks, 2018 Barr Hill Gin •Fresh Lemon •Local Honey Dundee Hills, Oregon $10/$36 Straight Up CHARDONNAY, Napa Cellars, 2019 Napa Valley, California $12 /$44 DESERT ROSE 14 Tequila Blanco•Mezcal•Prickly Pear Puree•Agave PINOT GRIGIO, Mirabello, 2020 Fresh Lime Veneto, Italy $10/$36 Rocks SANCERRE, Roland Tissier Et Fils, 2020 FRENCH 25 14 Tito's Vodka•Elderflower Liqueur •Fresh Lemon Loire Valley, France $16/$60 Prosecco Float Straight Up SAUVIGNON BLANC, La Vignette, 2020 Loire Valley, France $11 /$40 RASPBERRY & SAGE 14 ROSE, Bieler Pere &Fils, 2029 Tito's Vodka •Muddled Raspberries•Sage•Fresh Lime France $11 /$40 Cointreau Straight Up PALOMA 14 Tequila Blanco•Fresh Grapefruit•Fresh Lime•Agave Rocks BEER n PAPER PLANE 14 Bourbon •Amaro•Aperol•Fresh Lemon Bottles&Cans Draft Straight Up BUD LIGHT KOLSCH, BUDWEISER Devil:Purse Brewery THE DEAD RECKONING Plantation 5 year Rum • Vanilla-infused Brandy CORONA JESU'IT JUICE Tawny Port•Pineapple•Lemon •Maple Syrup STELLA ARTOIS Barnstable Brewery Rocks HEINEKEN o.o (N/A) CAPE CRUSHER WEST END G &T 14 LAGER Empress Gin •Fever Tree Tonic•Cucumber•Fresh Lime Barnstable Brewery Rocks STARTERS BRUNCH ROTARY BREAKFAST SANDWICH 15 TRUFFLE TOTS 12 apple-sage sausage patty,melted american cheese, parmigiano-reggiano, roastedgarlic aioli,ketchup griddled Portuguese muffin,home fries BLT DEVILLED EGGS 12 STEAK & EGG BREAKFAST BURRITO 17 horseradish yolk,coma tomato,candied bacon, micro arugula Pico degallo,american cheese,sweet potato bash browns AVOCADO TOAST 14 CLASSIC BREAKFAST 16 grilled sourdough,toasted pepitas,quinoa granola, three fried eggs, north country bacon,home fries, garlic crema,pickled shallots griddled Portuguese muffin RICOTTA BEIGNETS 10 BRIOCHE FRENCH TOAST 16 citrus-mint,blossom honey glaze rum caramelized apples and north country bacon CLASSIC CAESAR 10 WAGYU BREAKFAST BURGER 25 romaine,shaved parmesan,herbed croutons candied bacon,house hot sauce,fried egg,american cheese, griddled Portuguese muffin,shoestring fries ROASTED BABY BEET SALAD 12 SMOKED SALMON FLATBREAD 18 citrus supremes,puffed wheat berries,baby spinach, whipped feta, radish,frisee, red onion, goat cheese cranberry-apple tabbouleh RAW BAR HASH &EGGS 16 three fried eggs,short rib hash 6 BARNSTABLE OYSTERS 18 6 WILD RHODE ISLAND CHERRYSTONES 15 NEW BEIGE OMELETTE 16 chourifo,broccoli, tomato,onion,cave aged cheddar, 4 JUMBO GULF SHRIMP COCKTAIL 14 sweetpotato bash browns CHILLED MAINE LOBSTER HALF 30 CHILLED MAINE LOBSTER WHOLE 55 BREAKFAST TACO 15 smoked Portobello mushroom,avocado,co*,lime crema, LITTLE BEACH TOWER 45 grape tomatoes,spanisb rice&beans 6 barnstable oysters, 6 wild rhode island cherrystones, 4 jumbo gulfshrimP *add chilled maine lobster half$25 BAKED EGGS 16 LONG BEACH TOWER 135 feta,garbanzo beans, mushrooms,kale,spicy tomato stew, 12 barnstable oysters, 12 wild rhode island cherrystones, toasted baguette 8 jumbo gulf shrimp,chilled maine lobster whole TEMPURA FRIED LOBSTER BENEDICT 28 SIDES wasabi hollandaise,kimchi rice noodle cake TWO EGGS 6 KIMCHI NOODLE CAKE 6 HOME FRIES 6 `Before placing your order,please inform your server if a person in your party has a food allergy.Please be advised consuming SHORT RIB HASH 8 raw or undercooked meats,poultry,seafood,steel#ish,or eggs SWEET POTATO HASH BROWNS 6 may increase your risk of foodborne illness. CHICKEN APPLE SAUSAGE PATTY 6 NORTH COUNTRY BACON 6 follow us on social media @westendhyannis &visit westendbyannis.com to stay updated.! Qp THE rO TOWN OF BARNSTABLE HEALTH INSFECTOR's Establishment Name: - Date: !. Page: . of • o OFFICE HOURS PUBLIC HEALTH DIVISION- aoo=saoA.M. BARNSTABLE, ' 200 MAIN STREET s 3o-a:so P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified mAss. g MON.-FRI. �prFOMP+ae HYANNIS,MA02601 spa-as2 asaa No Reference .R-Red Item ,. PLEASE PRINT CLEARLY FOOD ESTABLISHMENT INSPECTION REPORT Name Date Type of Type of Inspection Routine Address Risk pod Service Re-inspection IV V Level Previous Inspection Telephone Residential Kitchen Date: Mobile P a lie Owner HACCP Y/N Temporary Suspect Illness Caterer Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other Inspector Out: Each violation checked requires amexplanation on the narrative page(s)and a citation of specific provision(s)violated. - Violations Related to Foodborne Illness interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities ZC4 0/7 EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑ 3..Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIMEITEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating - ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑ 20.Time As a Public Health Control ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) ` \ �, Corrective Action Required: ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction:Based on an inspection today,the items ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food B=One critical violation and less than o 6 non-critical violations 9 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If if no critical violations observed,4 to 6npn-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 27.Water, Plumbing aggrieved b this order, c have a right to a establishment a li 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 Physicaly (FC-6)(590.007) ag9 Y Y 9 g q violations observed,7 to 8 non-critical violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violation,4 to 8npn-critical violations=C. 29.Special Requirements (590.009) within 10 days of receipt of this order. 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: 31.Dumpster screened from public view I i`' Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PI 's Signature Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N ' Dumpster Screen? Y N r�_._- - ^�.--...--.�•- ...� -- _ nor,.. .�- �- 'v-'- �`�•------s--�•_•�-.e-,.,�•- :.....- .- w -_. ..+c--ti. .-r. -.�,. .. �.. .�-'�'r-..- �...-. ^. �^- -`-- .. -^�.. .r.1� 7.. Violations related to Foodborne Illness - - Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs Cooked and RTE Foods.* * 19 PHF Hot and Cold Holding 2-103.11 Person-in-Charge Duties - - 3-302.14 Protection from Unapproved Additives - Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F 590.004(F) *. - - EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* Other* g3-501.16(A) Hot PHFs Maintained At or Above 140°F* r 590.003(C)- Responsibility of the Person-in-Charge to 7-102.11 Common Name-Working Containers* * Require Reporting by Food Employees and Contamination from the Environment * 3-501.16(A) Roasts Held At or Above 130°F 7-201.11 Separation-Storage*Applicants* 3-302.11(A) Food Protection* p g 20 Time as a Public Health Control 7-202.11 Restriction-Presence and Use* 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 3-501.19 Time as a Public Health Control* 590.003(G) Repo 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 rting by Person in Charge* Contamination from the Consumer 3 590.003(D) Exclusions and RestrictionsR�, 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS-FOR _ 3-306.14(A)(B)Returned Food and Reated or of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and strictions Disposition of Adulterated or Contaminated ( ) Food_ 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources g Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Wazewashin Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a HermeticallySealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* P 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501:112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIMErrEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 18 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 AnimalConsu Fooer d That Posted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or 5-101.11 Prinking 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* Effective uirzoor 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 rf ces Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and Stuffing Containing Fish,Meat,Poultry or 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* Ratites-165°F 15 sec* Sources* ing,mobile food,temporary and residential 1p Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodbome illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under 929-Special Requirements. 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11 A&D PHFs 165°F 15 sec* 5 Receiving/Condition ( ) ( ) 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3-403.11 C Commercial) Processed RTE Food-140°F* (Blue Items 23-30) 3-202.15 Package Integrity ( ) Y Critical and non-critical violations,which do not relate to the foodbome 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the g Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 1 g Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 3-202.18 Shellstock Identification* 13 Handwashing Facilities 3-501.14(A) Cooling Cooked PHFs from 140°F[0 70°F 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Item Good Retail Practices FC 1590.000 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 Tying D vice Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients' Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. 1 Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 29. 1 Special Requirements .009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Forynback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. oF� r TOWN OF BARNSTABLE _HEALTH INSPECTOR-s Establishment Name: Date: Page:, of q OFFICE HOURS PUBLIC HEALTH DIVISION - e00-9:30A.M. BARNSTABLE. • 200 MAIN STREET 3:3o-a:3o P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified M .ASS �0� HYANNIS, MA 02601 MON.-FRI. No Reference R-Red Item. PLEASE PRINT CLEARLY - 508-862-4644 FOOD ESTABLISHMENT INSPECTION REPORT Name Date , T e o Type of Inspection ions Routine , Of- Address Risk oo Re-inspection Level -R-eTaTiv Previous Inspection t_f Telephone Residential Kitchen Date: Mobile Pre-operation e �"°� Owner HACCP Y/N Temporary Suspect Illness a ir Caterer General Complaint - Person in Charge(PIC) Time Bed&Breakfast In: Other Inspector Out: &A4, AiMK J. Each violation checked requires an explanation on She 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) ❑ oe FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities ,Z. ( j EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIMEITEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating „ CL ❑ 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 r ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: No ❑ Y Non-critical(N)violations must be corrected immediately or Overall Rating c� within 90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑ Employee Restriction/Exclusio ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction: Based on an inspection today,the items checked indicate violations of 105 CMR 590.000/Federal Food Code. ❑ Embargo ❑ Emergency 9 Y Closure ❑ Voluntary Disposal _ ❑ Other: 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical, results in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food B-One critical violation and less than n-critical violations 9 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If if no critical violations observed,4 too 6 non-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 27.Physical Facility aggrieved y y g g q C=2 critical violations and less than 9 non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of y ty (FC-6)(590.007) agg eved b this order,you have a right to a hearing. Your request must violations observed,7 to 8non-critical violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address 29.Special Requirements (590.009) within 10 days of receipt of this order. violation,4 to 8 non-critical violations=C. 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: 31.Permit Posted?Dumpster screened from public view - Y N Grease Trap Previous Pumping Date Grease Rendered Y N N Ad ..1-7- .-- __1 9�� fx,-,, #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Signature P I Self Service Wait Service Provided Grease Trap Size Variance Letter Posted. Y NX. Dumpster Screen? Y N (/1� r--_....--•a=.�---�.�..�.�._..,.;....c_...�.1....-.-v..--_rY-.--v...-.-,.�..�-::.:--e..,.,..+iris.-e-.-..-r. �'.-Y---..+.�..�__-_._....��-`.�.r�-...._ .�.,. .�..---=,-:.. ..,_...�f.-. l�-_ �-. .,_�. .-----..�^--�-•� � - ,_.. -..-.ti ..,,�- :. -... � _.. r- •--... -.r -.�. -.,... . .�. - ." .. ,._�. Violations related to Foodborne Illness - Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 6 Cross-contamination 1 q Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives " * 3-501.15 Cooling Methods for PHFs Cooked and RTE Foods' * _ 19 _- PHF Hot and Cold Holding - 2-103.11 Person-in-Charge Duties - - - 3-302.14 Protection from Unapproved Additives Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F EMPLOYEE HEALTH 3-302.11(A)(2)Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 590.004(F) - - - t_2 590.003(C) Responsibility-of the Person-in-Charge to _ _ _ Other* 7-102.11 Common Name-Working Containers* 3-501.16(A) Hot PHFs Maintained At or Above 140°F* 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* 3-302.1](A) Food Protection* P g 20 Time as a Public Health Control 7-202.11- Restriction-Presence and Use* ` 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.004 11 Variance Re uirements 590.003(G) Reporting by Person in Charge* 3-304.11 Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions* ( ) q Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR. 3-306.14(A)(B)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 Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004A-B Compliance with Food Law* * 3-801.11(D) Raw or Partially Cooked Animal Food and ( ) Com P _ _ * _. _ 4-501-:111- Manual Wazewashing-Hot Water - 7.206.12 Rodent Bait Stations 3-201.12 Food in a Hermetically Sealed Container Sanitization Temperatures 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 Wazewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIMEITEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* - Concentration and Hardness*- 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 ConsuAnimal er Food That Posted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or 5-]Ol.11 Drinking Water from an Approved System* _ _ gg Equipment* - - Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Eheerive 11112001 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source_ _ 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min* Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and Stuffing Containing Fish,Meat,Poultry or 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- 3-201.15 Molluscan_ Shellfish from NSSP Listed_ _ _ _ Chemical* Ratites-165`F 15 sec* Sources* ing,mobile food,temporary and residential 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved.By 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave [he appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodbome illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practiceRequirements.sshould 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) Commercially Processed RTE Food-140°F* (Blue Items non-critical 23-30) 3-202.15 Package Integrity Critical and non-nitical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 1 g Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 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 * 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection. FC-3 .004 3-402.11 Parasite Destruction Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand�'in Provision 29. Special Requirements 1.009 3-502.11 Specialized Processing Methods* 30. Other 3-502.12 Reduced,Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Formback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food.Code or 105 CMR 590.000. oFt� r TOWN OF BARNSTABLE HEALTH INSPECTORS Establishment Name: Date: ,age:. of v��it c : OFFICE HOURS 6RSION : 0- :30A.M.3:30 4:3o P.M. BARNS�Ae�E. 20 MAN STET - Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified HYANNIS, MA 02601 MON.-FRi. No Reference . R-Red Item, PLEASE PRINT CLEARLY 508-862-4644 gb,,EOM�, FOOD ESTABLISHMENT INSPECTION REPORT Name Date Tvoe of T h s ectio O-Re tine Address Gv- Risk od Serv' Re-inspection Level i Previous Inspection Telephone Residential Kitchen Date: Mobile Pre-operation ef Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) 1 /� ,' Time Bed&Breakfast HACCP vV In: Other VJ Inspector �� Out: -• Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑_ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS J, i ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals 61 FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating - ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑ 20.Time As a Public Health Control ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations4ZB -- I L 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 � within 90 d'ays as determined by the Board of Health. Overall Rating ❑ Voluntary,Compliance p ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction:Based on an inspection today,the items checked indicate violations of 105 CMR 590.000/Federal Food Code. ❑ Embargo, ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations 6=Orie critical violation and less than 4non-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 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 riswater,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. 1,2i.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: t 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 Signatur Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Screen? Dumpster Sen? 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* $ 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 Y2.02:12- 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 of Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F EMPLOYEE HEALTH 3-302.11 A 2 Raw Animal Foods Separated from Each * 590.0016( *- ( )O P 7-101.11 Identifying Information-Original Containers Other* g g 3-501.16(A) Hot PHFs Maintained At or Above 140°F* 2 590.003(C)_.Responsibility-of.the.Person:in-Charge to - - .-. - - -- 7-102.11 Common Name-Working Containers* Require Reporting by Food Employees and Contamination from the Environment * 3-501.16(A) Roasts Held At or Above 130°F* 7-201.11 Separation-Storage* - Applicants*-- - 3-302":1 f(A) Food Protection* P g 20 Time as a Public Health Control 7-202.11 Restriction-Presence and Use* 590.003(F) Responsibility of A Food Employee or An _ 3-302.15 Washing Fruits and Vegetables * 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use 590.004 11 Variance Requirements 3-304.11 Food Contact with Equipment and Utensils * ( ) q 590.003(rG)_, Reporting by-Person in Charge* _ _ _ - __ _ __. 7-203..11 Toxic Containers-Prohibitions - Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR _ _ _ 3-306.14(A)(B)Returned Food and Reservice of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions ;r 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 ontact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004 A-B Com liance with Food Law* * 3-80L11(D) Raw or Partially Cooked Animal Food and ( ) - P - ---- -- -- -- - - -- - 4 501.111 Manual Wazewashin Hot Water 7.206.12 Rodent Bait Stations 3-201.12 Food in a Hermetical) Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* Y P 7-206.13 Tracking Powders,Pest Control and 3-201.I3 ` Fluid Milk and Milk Products* - 4--501.111 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* _ Sanitization Temperatures* TIME)TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs - CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and.Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or _5-101.11.__ ._Drinking.Water from an Approved System* _ .-. * g8 Not Otherwise Processed to Eliminate Equipment ( )( ) Pathogens* 590.006(A) � Bottled Drinking Water* 3-401.11 A 2 Comminuted Fish,Meats&Game g * e ecmc rnnoor _ _ 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Wafer Meei R 2 s Standards in 110 CM2.0* Contact Surfaces of Equipment* I * 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-HofWater and Stuffing Containing Fish Meat Poultry or 3-201.15 Molluscan Shellfish from NSSP Listed * . g g 590.009(A)-(D) Violations of Section temporary and -ide in cater- Chemical Sources* 10 Proper,Adequate Handwashing Ratites-165°F 15 sec* ° p q g ing,mobile food,temporary and residential 3-401.11 C 3 Whole-muscle Intact Beef Steaks 145 F* kitchen operations should be debited under - -- - - -Game and Wild Mushrooms Approved By. _ ( )O P y 117 Clean Co 301- . ndition-Hands and Arms* the appropriate Regulatory Authority 2 3-401.12 Raw Animal Foods Cooked in a Microwave PPriate sections above if related to P 3-202.18 Shellstock Identification Present*- 2-301.12_. Cleaning Procedure* 165°F* foodbome illness interventions and risk factors. 590.004 C)_ Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail ( i _ 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 -- - - --- t590.004(E)d Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * Preventing Contamination When Tasting* 3-403.11(C) Commercially Processed RTE Food-140°F* Blue,Items 23-30) 3-202.15 Package Integrity Critical and non-critical violations,which do not relate to the foodbome 3-101.11 Food Safe and Unadulterated* 12Prevention 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 Preventing Contamination from Employees* 1 g Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 13 Handwashing Facilities 3-501.14 A Cooling Cooked PHFs from 140°F to 70°F 3-202.18 Shellstock Identification* ( ) g 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45'F Item I Good Retail Practices FC 1590.000 Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 5-20411 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 2 Physical Facility FC-6 .00 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28.. Poisonous or Toxic Materials FC-7 .008 HACCP Plans 1 16-301.12 1 Hand Drying Provision 129. 1 Special Requirements ..009 13-502.11 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. Df�HEr TOWN OF BARNSTABLE HEALTH,INSPECTOR,s Establishment Name: Date: �� Page: of ' ti OFFICE HOURS PUBLIC HEALTH DIVISION 8:00�9:30A.M. BARNSfABLE. ` 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified � e;q: �•� HYANNIS, MA 02601 M-8 62-FRI. No Reference R.'-Red Item. PLEASE PRINT CLEARLY °lED MPy° 508 -4644 FOOD EST BLISHMENT INSPECTION REPORT „• Name-, L11-1 _ Date/%; ' Type of T sec ion v✓ Routine Address Risk o7dS ervi e-mspection Level Previous Inspection Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP YIN Temporary Suspect Illness s Caterer General Complaint �� ��r Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other `� wY 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) ❑ -T' 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 C�� V"` �/'- EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foo s) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures �- I ❑ 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 HS.P ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: ❑ No El Yes Non-critical(N)violations must be corrected immediately or within 90 days as determined by the Board of Health. Overall Rating ❑ Voluntary Compliance liance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction:Based on an inspection today,the items Embargo- checked o_ checked indicate violations of 105 CMR 590.000/Federal Food Code. ❑ 9 ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical, results in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food B=One critical violation and less than 4 non-critical violations 9 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If if no critical violations observed,4 to 6von-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot )( ) aggrieved b this order,you have a right to a hearing. Your request must C=2 critical violations and less than 9 non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of 28.Physical Facility (FC-6 590.007 99 Y Y 9 9 q violations observed,7 to 8 non-critical violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violation,4 to 8von-critical violations=C. 29.Special Requirements (590.009) within 10 days of receipt of this order. 30.Other RATE OF RE-INSPECTION: Inspector's Signature Print: 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Signature Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen? Y N E r Violations related to Foodborne Illness - - Violations Related to Foodborne Illness Interventions - Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECT_ ION 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 1 q 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, 2-103-1-1- - Person-in=Charge-Duties - - -- - -- - - -- 3-302.14. Protection'from Unapproved Additives* Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F 590.004(F) - EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* Other* g g 3-501.16(A) Hot PHFs Maintained At or Above 140'F* 2 590.003(C) Responsibility of the Person-in-Charge[o - 7-102.11 Common Name-Working Containers* * Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F 7-201.11 Separation-Storage* - - Applicants* -- - - - 3-302.11(A) Food Protection* P20 Time as a Public Health Control ( ) Responsibility Employee 3-302.15_ Washing Fruits and Vegetables 7-202.11 Restriction-Presence and Use* 590.003 F Res onsibili of A Food Em to ee or An 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use 590.004 11 Variance Requirements 3-304.11 Food Contact with Equipment and Utensils * ( ) q 590.003(G) 1 -Reporting by Person in-Charge* - _ 7-203.11 Toxic Containers-Prohibitions - - Coiitaminatlori 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* 74 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* 590.004A-B Compliance with Food Law* * 3-801.11(D) Raw or Partially Cooked Animal Food and ( ) P * -- 4-SOl a li- - Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations 3-201.12 Food in a Hermetically Sealed Container Sanitization Temperatures 7-206.13 Tracking Powders,Pest Control and Raw Seed Sprouts Not Served* 3-201.13 ' FluidMilk and Milk Products* - - 4-501.112 Mechanical%rewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served 3-202.13 Shell Eggs* Sanitization Temperatures* - TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of * 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System * gg Not Otherwise Processed to Eliminate Equipment ( )O Pathogens*590.006(A) Bottled Drinking Water* 3-401.11 A 2 Couuiunuted Fish,Meats&Game g * <nve mnooi 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-1 121 min Eggs* 4-707.11 -Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155 155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and Stuffing Containing Fish,Meat,Poultry or 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- 3-201.15 Molluscan Shellfish from NSSP Listed ____ _ _ _ _ _ _ Chemical* Ratites-165`F 15 sec* Sources* 10 Pro ing,mobile food,temporary and residential Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wiid Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodborne illness interventions and risk factors. * 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 590.004(C) Wild Mushrooms practices should be debited under#29-Special 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding Requirements. 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3-403.11(C) Commercially Processed RTE Food-140°F* Blue Items 23-30) 3-202.15 Package Integrity Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3-403.11(E) Remaining Unshced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 3-202.18 Shellstock Identification* 13 Handwashing Facilities 3-501.14(A) Cooling Cooked PHFs from 140°F to 70°F 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45'F Item Good Retail Practices FC 590.000 Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction* Temperature Ingredients to 41°F/45`F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients' Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 29. 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:590Forrnback6-2doc '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�Heraur TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: Date: Page: of do OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30 A.M. ARNSTABLE. • 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified HYANNIS,MA 02601 MON.-FRI. No Reference R-Red Item PLEASE PRINT CLEARLY 508-862-4644 M"�° FOOD ESTABLISHMENT INSPECTION REPORT 19 v Name Dat DI ryvpe of Tyge of Inspection n S Routine "' l Address Risk F Re-inspection (2 !!�ajoille4. Level Retail Previous Inspection Telephone Residential Kitchen Date: e,+ Mobile Pre-operation Owner HACCP Y/N Temporary Su '►�6� Caterer eneral Com Person in Charge(PIC) v Tim �` Bed&Breakfast ' rtko In: f Other Inspector Out: 7 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) ❑ K 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 a EMPLOYEE HEALTH PROTECTION FROM CHEMICALS evv ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals C FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) �y Q C46 t: C]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) .01 ❑ 9.Food Contact Surfaces.Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HSP iAL ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY L ❑ 11.Good Hygienic Practices ❑22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations ' Ab Critical(C)violations marked must be corrected immediately. (blue&red items) 1 D Corrective Action Required: ElNo 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 ❑ 90 ❑ Emergency Closure ❑ Voluntary Disposal Other: Embargo checked indicate violations of 105 CMR 590.000/Federal Food Code. ❑ 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the.number of critical,results in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food 6=One critical violation and less than 4 non-critical violations 9 0 if no critical violations observed,4 to 6von-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 26.Water,Plumbing and Waste (FC-5)(59 .006) establishment permit and cessation of food establishment operations. If 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than 9 non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of violations observed,7 to a 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 8nori-criticl violations=C. 29.Special Requirements (590.009) y p 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N Plt:'S Si ture Print: Self Service 4 Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen? Y N CJ f Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions �; v Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont) z 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* 7-102.11 Common Name-Working Containers* 3-501.16(A) Hot PHFs Maintained At or Above 140°F Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F* 7-201.11 Separation-Storage* Applicants* 3-302.11(A) Food Protection* P g * 20 Time as a Public Health Control 7-202-1-1- Restriction-Presence and Use 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* _ ,. 590.004 11 Variance Re uirements 590.003(G) Reporting by Person in Charge * 3-304.11 Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions* ( ) q Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* * 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Reservice of Food 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources F 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Wazewashin Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetical] Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* Y P 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,PH. 16 Proper Cooking Temperatures for PHFs _ CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for ConsumptioH•of 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System* gg. Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401,11(A)(2) Comminuted Fish,Meats&Game Pathogens* E>fect±,e 1112001 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min* Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) 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,Meal,Poultry or 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* g g tr 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- Sources* Ratites-165'F 15 sec* ing,mobile food,temporary and residential 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodbome illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b)All Other PHFs-145°F 15 sec* Other es should violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special Requirements. 5 Receiving/Condition 2-401.11: Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3-403.11 C Commercial] Processed RTE Food-140°F* (Blue Items 23-30) 3-202.11 Package Integrity ( ) Y Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* 12E5-203.11 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 Preventing Contamination from Employees* 1 g Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 13Handwashing Facilities 3-501.14 A CoolingCooked PHFs from 140°F to 70°F 3-202.18 Shellstock Identification ( ) Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Tags/Records:Fish Products Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 * 5-204.11 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. p TXE Il TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: Date .Page_: of � 'OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30 A.M. BP�BNSTABLE. 200 MAIN STREET 3:30-a:3o P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified MASS. 3.a m HYANNIS,MA 02601 MON.-FRI. No Reference R-Red Item PLEASE PRINT CLEARLY• 508-862-4644 rFD MPS FOOD ESTABLISHMENT INSPECTION REPORT Name Dat e of Tvoe of Inspection O e a i Routine Address Risk Re-inspection Level d Previous Inspection Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Su lae Caterer eneral Compla* Person in Charge(PIC) Time Bed 8 Breakfast H r In: Other Inspecto Out: Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. ,e 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) ❑ A(7,Vy0,^Y FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities a EMPLOYEE HEALTH PROTECTION FROM CHEMICALS i]2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals r FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating ❑6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑ 20.Time As a Public Health Control ❑8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑9.Food Contact Surfaces Cleaning and Sanitizing ❑21.Food and Food Preparation for HSP �. ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked.must be corrected immediately. (blue&red items) Corre a Action Rey 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-inspe ' n Scheduled ❑ Emergency SLAnension C N Official Order for Correction.Based on an inspection today,the items ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel . (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food B-One critical violation and less than non-critical violations 9 if no critical violations observed,4 too 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 violation,4 to 8 non-critical violations=C. 29.Special Requirements (590.009) within 10 days of receipt of this order. 30.Other PATE 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 Si a re Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N �\ l rc Dumpster Screen? Y N J a 4 �/ / 7 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 I{nowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs Cooked and RTE Foods.* * 19 PHF Hot and Cold Holding 2-103.11 Person-in-Charge Duties 3-302.14 Protection from Unapproved Additives - Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41**°F/45°F EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 590.004(F) 2 590.003(C) Responsibility of the Person-in-Charge to Other* 7-102.11 Common Name-Working Containers* 3-501.16(A) Hot PHFs Maintained At or Above 140°F* Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F* Applicants* 3-302.11(A) Food Protection* 7-201.11 Separation-Storage*g 20 Time as a Public Health Control 590.003(F) Responsibility•of AFood Employee7-202:1-1-- Restriction-Presence and Use*or An 3-302.15 � Washing Fruits and Vegetables 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.004 11 Variance Re uirements 590.003(G) Reporting by Person in Charge * 3-304.11 Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions* ( ) q Contamination from the Consumer 3 590.003(D) I Exclusions and Restrictions* .. 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR .. 3-306.14(A)(B)Returned Food and Rrated or of Food* 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) I Removal of Exclusions and Restrictions g � ) Disposition of Adulterated or Contaminated '. Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources g Food Contact Surfaces 7-206.11 Restricted.Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a HermeticallySealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* P 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization_Temp pH. Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 163-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption,of 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145'F 15 sec* Animal Foods That are Raw,Undercooked or 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* Effective vvzoor 4-60211 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 Shell ish and Fish From an Approved Source 3 401.11(B)(1)(2) Pork and Beef Roast-13155 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 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* Stuffing Containing Fish,Meat,Poultry or 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- Ratites-165°F 15 sec* Sources* 1 p Proper,Adequate Handwashing ing,mobile food,temporary and residential Game and Wild Mushrooms Approved By 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Regulatory Authority 2-301.11 Clean Condition-Hands and Arms* 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodbome illness interventions and risk factors. * 2-301.14 When to Wash* 3-401.11 A 1 b All Other PHFs-145°F 15 sec* Other 590.0ou violations relating to good retail 590.004(C) Wild Mushrooms ( )( )( ) * 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special 3-201.17 Game Animals Requirements. 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at_Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 " Preventing Contamination When Tasting* 3-403.11 C * (Blue Items 23-30) 3-202.15 Package Integrity ( ) Commercially Processed RTE Food-140°F Critical and non-critical violations,which do not relate to the foodborne 12 Prevention of Contamination from Hands 3-403.11E Remainin Unsliced Portions of Beef Roasts* 3-101.11 Food Safe and Unadulterated* ( ) g illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 13 Handwashing Facilities 3-501.14 A Cooling 3-202.18 Shellstock Identification ( ) g Cooked PHFs from 140°F to 70°F Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F[o 41°F/45°F Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 * PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction* 5-204.11 Location and Placement 3-501.14�) Cooling 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 Supplied with Soap and hand Drying Devices 590.004(J) labeling of Ingredients' Supp e p ry g 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures 1 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 1.008 HACCP Plans 6-301.12 Hand Drying Provision 29. 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* i 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. pF IME rD _ TOWN OF BARNSTABLE HEALTH INSPECTOR's Establishment Name: Date: Page: of Y OFFICE HOURS i �,R'N"sr�Eo PUBLIC 2 0 MAIN LSH DIVISION 3:30-4:30A.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date verified 3:30-4:30 P.M. MASS.639, `0� HYANNIS,MA 02601 M- -FRI. 8 62-4644 No Reference R-.Red Item PLEASE PRINT CLEARLY PrFD MA�� FOOD ESTABLISHMENT INSPECTION REPORT 508 Nam Date ) T e of Tvoe of Inspection e Ro Address Risk Service e-ins ectio is Level ection Telephone Residential Kitchen Date: C Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other Inspector Out: I Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors (Red Items) Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) 4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating ❑6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding v 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 IVVVJ Critical(C)violations marked must be corrected immediately. (blue&red items) ` Q Corrective Action Required: ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or \ a 1 ,11 1 within 90 days as determined b the Board of Health. Overall Rating y y ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion [] Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction:Based on an inspection today,the items checked indicate violations of 105 CMR 590.000/Federal Food Code. ® Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food B=One critical violation and less than 4 non-critical violations 9 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If if no critical violations observed,4 to 6von-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot C=2 critical violations and less than 9 non-critical. . f 1 critical refrigeration. violation,4 to 8non-criical violations=C. critical water,sewage back-up,infestation of rodents or insects,or lack of 27.Physical Facility (FC:6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must violations observed,7 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address t anon-critical violations. If 29.Special Requirements (590.009) within 10 days of receipt of this order. ' DATE OF RE-INSPECTION: Inspectors Signature Print: 30.Other - 31.Dumpster screened from public viewLL-A Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Sig ature 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 1 q Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs 2-103.11 Person-in-Charge Duties Cooked and RTE Foods.* 3-302.14 Protection from Unapproved Additives* 19 PHF Hot and Cold Holding Contamination from Raw Ingredients 1 g 590.004(F) 590.003(C) Responsibility of the Person-in-Charge to 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* 7-102.11 Common Name-Working Containers* 3-501.16(A) Hot PHFs Maintained At or Above 140°F* 2 Require Reporting by Food Employees and Contamination from the Environment 7-201.11 Se * 3-501.16(A) Roasts Held At or Above 130°F* Separation-Storage Applicants* 3-302.11(A) Food Protection* P g 20 Time as a Public Health Control 7-202.11 Restriction-Presence and Use* 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.004 11 Variance Re uirements 590.003(G) Reporting by Person in Charge * 3-304.11 Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions* ( ) q Contamination from the Consumer 3 590.003(13) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Reated or of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated ( ) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004A-B Compliance with Food Law* * 3-801.11(D) Raw or Partially Cooked Animal Food and ( ) Com P 4-501.111 Manual Wazewashin Hot Water 7.206.12 Rodent Bait Stations 3-201.12 Food in a Hermetical) Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* Y P 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 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* Elf cri°e rnrzooi 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and Stuffing Containing Fish,Meat,Poultry or 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* Ratites-165°F 15 sec* Sources* ing,mobile food,temporary and residential 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority � 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodbome illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special Requirements. $ Receiving/Condition 2-401.11 Eating.Drinking or UsingTobacco* 3-403.11(A)&(D) PHFs 165°F 1S sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3-403.11 C Commercial] Processed RTE Food-140°F* (Blue Items 23-30) 3-202.15 Package Integrity ( ) y Critical and non-critical violations,which do not relate to the foodborne 12 Prevention of Contamination from Hands 3-403.11 E Remaining Unsliced Portions of Beef Roasts* 3-101.11 Food Safe and Unadulterated* ( ) g illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 1 g Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 13 Handwashing Facilities 3-501.14 A CoolingCooked PHFs from 140°F to 70°F 3-203.18 Shellstock Identification ( ) Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction* Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients' Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures I 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 1.008 HACCP Plans 6-301.12 Hand Drying Provision 29. Special Requirements 1.009 3-502.11 Specialized Processing Methods* 30. Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Forrnback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. pF IKE row TOWN OF BARNSTABLE. HEALTH INSPECTOR•s Establishment Name: Date: �G �-- Page: of P 1 • OFFICE HOURS �• PUBLIC HEALTH DIVISION e:00-9:30A.M. i BARNSTABLE.p= 200 MAIN STREET 3:30-4:3o P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified 9 MASS. 00 HYANNIS,MA 02601 M-8 -FRI. .bs9• No Reference R-Red Item PLEASE PRINT CLEARLY �A a 508 862-0644 'fDN1" FOOD ESTABLISHMENT INSPECTION REPORT t Name Dat (1-Type of T sec •on �,- outine Address Risk Aspection Level i Previous Inspection Ft- Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other Inspector \�L _ Out:LIU 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) ❑ ( A Action as determined by the Board of Health. Allergen Awareness 590.009(G) FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ^ r ❑ 1.PIC Assigned'/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ✓ �`'�/. 1712.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) 1 ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ` t ❑ 5.Receiving/.Condition ❑ 17.Reheating ❑6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling �� G ❑7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑20.Time As a Public Health Control l =� eez ❑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) Ii i`� Corrective Action R ❑ No ❑ Yes ) Non-critical,(N violations must be corrected immediate) or '�" lOv�' within 90 days as determined by the Board of Health. y Required:Overall Rating ❑ Voluntary Comp liance p liance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction:Based on an inspection today,the items ❑ go Embar checked indicate violations.of 105 CMR 590.000/Federal Food Code. Emergency Closure C] Voluntary Disposal C] Other: 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils . (FC-4)(590.005) cited in this report may result in suspension or revocation of the food B=One critical violation and less than 4 non-critical violations 9 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If if no critical violations observed,4 to 6 non-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than 9 non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violations observed,7 to 8 non-critical violations. If 1 critical refrigeration. 29.Special Requirements (590.009) within 10 days of receipt of this order. violation,4 to 8 non-critical violations=C. 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Signature Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen? Y N Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives.* 3-501.15 Cooling Methods for PHFs Cooked and RTE Foods.* * 19 PHF Hot and Cold Holding 2-103.11 Person-in-Charge Duties 3-302.14 Protection from Unapproved Additives Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F 590.004(F) EMPLOYEE HEALTH, 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* * Other* 3-501.16(A) Hot PHFs Maintained At or Above 140°F 2 590.003(C) Responsibility of the Person-in-Charge to 7-102.11 Common Name-WorkingContainers* Require Reporting by Food Employees and Contamination from the Environment * 3-501.16(A) Roasts Held At or Above 130°F* 7-201.11 Separation-Storage* Applicants* 3-302.11(A) Food Protection* P g 20 Time as a Public Health Control 7-202.11 Restriction-Presence and Use* 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.004 11 Variance Re uirements 3-304.11 Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions* ( ) q 590.003(G) Reporting by Person in Charge* � Contamination from the Consumer 3 590.003(D) I Exclusions and Restrictions*590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or g 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Resumed Food and Reted of Food* 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 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) I Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-60L11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145'F 15 sec* Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System* Equipment* gg Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* - 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Effective/11/2001 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) I Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and Stuffing Containing Fish,Meat,Poultry or 590.009 A Violations of Section 590.009 A m.cater- 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* ( ) �) ( )e ide * Ratites-165°F 15 sec* in mobile food,temporary and residential Sources 10 Proper,Adequate Handwashing g' P raTY Game and Wild Mushrooms Approved B 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Regulatory Authority y 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* Otherfoodb 90 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* practices Other 590.hou violations relating to goad retail 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding Requirements.should be debited under#29-Special 5 Receiving/Condition 2401.11 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 non-critical 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* 1 g Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 13 Handwashing Facilities 3-501.14 A CoolingCooked PHFs from 140°F to 70°F 3-202.18 Shellstock Identification ( ) Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 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* 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. opIKE rok TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: Date: Q ` Page: _of OFFICE0-9:30 .M. RS PUBLIC HEALTH DIVISION 6:oo-ssoA.M. BARNSTABLE. ' 200 MAIN STREET 3:30-4:3o P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION /PLAN OF CORRECTION Date Verified HYANNIS,MA 02601 MON.-FRI. No Reference R-Red Item PLEASE PRINT CLEARLY 508-862A644 FOOD ESTABLISHMENT INSPECTION REPORT Name Da f e o sec ion l O era ' Routine Address �, Risk ood Sery ection ,- Level Previous Inspection (e7 LY7 Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCIP . In: Other Inspector Out: a2myEach violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. Jn Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals s FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating ❑6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling N ❑7.Conformance with Approved Procedures I HACCP Plans ❑ 19.Hot and Cold Holding f L PROTECTION FROM CONTAMINATION ❑20.Time As a Public Health Control V' d ❑8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS( SP) O ❑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 1 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 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If if no critical violations observed,4 to 6 non-critical violations=B. Seriously Critical Violation=F is scored automatically if:, no hot 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than 9 non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of be in writing and submitted to the Board of Health at the above address violations observed,7 to 8 non-critical violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials (FC-7)(590.008) 9 29.Special Requirements (590.009) within 10 days of receipt of this order. violation,-4 to Snon-critical violations=C. 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N Y #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Signature Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen? Y N .. -._ � .� �..--- �-. _.._ � ._ ;�, .... .... .__ �. -�.�,.. _ - - .,..� ..._. ,..�V�-� ..�•-- .f•,J'- � - -,y„r 4.`. ; �- .,�-..++.comet - - ._ - .. .. _ _. �_ __ _ ..- -. Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 1q Food or Color Additives Law Cooled to 41°F/45`F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs Cooked and RTE Foods.* * 19 PHF Hot and Cold Holding 2-103.11 Person-in-Charge Duties 3-302.14 Protection from Unapproved Additives Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F EMPLOYEE HEALTH, 3-302.11(A)(2) Raw Animal 590.004(F)imal Foods Separated from Each 7-101.11 Identifying Information-Original Containers*2 590.003(C) Responsibility of the Person-in-Charge to Other* * 3-501.16(A) Hot PHFs Maintained At or Above 140°F* Require Reporting by Food Employees and Contamination from the Environment 7-102.11 Common Name-Working Containers 3-501.16(A) Roasts Held At or Above 130°F* Storage* - Applicants* 3-302.11(A) Food Protection* 7-201.11 Separation g 20 Time as a Public Health Control 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 7-202.11 Restriction-Presence and Use* 3-501.19 Time as a Public Health Control* 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* ( ) �1 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 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 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 Wazewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIMEITEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of * 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System * gg Not Otherwise Processed to Eliminate Equipment 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* ey-nve 11112001 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min Eggs* 4-702.11 Frequency Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surf 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 practiceRequues rhos ld be debited under#29-Special $ Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165*F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES 3-202.15 Package Integrity* 3-301.12 Preventing Contamination When Tasting* 3-403.11(C) Commercially Processed RTE Food-140°F* Blue Items 23-30) 12 Prevention of Contamination from Hands Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* Lu Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 13 Handwashing Facilities 3-501.14 A 3-202.18 Shellstock Identification ( ) Cooling Cooked and From 70°F to 41°F/45°F Fr from 140°F to Conveniently Located and Accessible Within 2 Hours and Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* 45 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* Temperature Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction* Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures I 6-301.11 Handwashing Cleanser,Availability 28. 1 Poisonous or Toxic Materials I FC-7 1.008 HACCP Plans 6-301.12 Hand Drying Provision 129. 1 Special Requirements 1009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Formback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. TOWN OF BARNSTABLE HEALTH INSPECTOR s Establishment Name: Date Page _of OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30A.M. BARNSrAe,E. 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified MONv mass. 0� HYANNIS,MA 02601 -I1644 08-8 508$62 No Reference R-Red Item PLEASE PRINT CLEARLY �p +679•a � - IMA FOOD ESTABLISHMENT INSPECTION REPORT Name14 Date r�(;:Fb-od e of Ins c ion . outi-nAddress Risk Service - pection ' Level Previous Inspection Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other Inspector Out: /` 6za Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. p Violations Related to Foodborne Illness Interventions and Risk Factors Red Items) ( Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities \ EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑5.Receiving/Condition ❑ 17.Reheating C ❑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 C/ C ❑ 11.Good Hygienic Practices ❑22.Posting of Consumer Advisories Le 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 within 90 days as determined by the Board of Health. Overall Rating ❑ Voluntary Compliance. ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction:Based on an inspection tod a 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 ) cited in this report may result in suspension or revocation of the food B=One critical violation and less than 4 non-critical violations 9 (FC-4)(590.005 if no critical violations observed,4 to 6von-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 (F.C-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than i non-critical. . f critical water,sewage back-up,infestation of rodents or insects,or lack of be in writing and submitted to the Board of Health at the above address violations observed,7 to anon-critical violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials (FC-7)(590.008 g violation,4 to 8non-critical violations=C. 29.Special Requirements (590.009) within 10 days of receipt of this order. 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: 31.Dumpster screened from public view V Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Signatur Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen Y N Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions j Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) a FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs Cooked and RTE Foods.* * 19 PHF Hot and Cold Holding 2-103.11 Person-in-Charge Duties 3-302.14 Protection from Unapproved Additives Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F EMPLOYEE HEALTH_ 3-302.11 A 2 Raw Animal Foods Separated from EachIdentifying * 590.004(F) ( )( ) P 7-101.11 Identi in 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* 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* 3-302.11(A) Food Protection* 7-201.11 Separation-Storage*g 20 Time as a Public Health Control 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 7-202.11 Restriction-Presence and Use** 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use 590.004 11 Variance Requirements 3-304.11 Food Contact with Equipment and Utensils * ( ) 9 590.003(G) Reporting by Person in Charge* 7-203.11 Toxic Containers-Prohibitions Contamination from the Consumer 3 590.003(D) I Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Rrated or of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated ( ) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Wazewashin Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetical] Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* Y P 7-206.13 Tracking Powders,Pest Control and * 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 1 g 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* g8* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Effective 1//rz001 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)(I)(2) Pork and Beef Roast-130°F 121 min Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and Stuffing Containing Fish,Meat,Poultry or 590.009(A)-(D) Violations of Section 590.009 A D m cater- 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* ( )-( ) * Ratites-165°F 15 sec* in mobile food,temporary and residential Sources 10 Proper,Adequate Handwashing g' PY Game and Wlld Mushrooms Approved By * 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Regulatory Authority 2-301.11 Clean Condition-Hands and Arms 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodborne illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding Requirements.practices be debited under J/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* 1 g Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 13 Handwashing Facilities 3-501.14(A) Cooling Cooked PHFs from 140°F to 70°F 3-202.18 Shellstock Identification g 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 5204.11 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* 1 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 1.008 HACCP Plans 6-301.12 Hand Drying Provision 29. Special Requirements 1.009 3-502.11 Specialized Processing Methods* 30. Other 3-502.12 1 Reduced-Oxygen Packaging Criteria* 8-103.12 1 Conformance with Approved Procedures* S:590Formback6-2doc *Denotes.critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. oFtsE, TOWN OF BARNSTABLE HEALTH,INSPECTOR•s Establishment Name: Date: , Page: of . M1 OFFICE HOURS BARNSTARLE. PUBLIC HEALTH DIVISION 8:00-9:30 A.M. 200 MAIN STREET3:30-a:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified 9�A es 08-8 sos-aq:a�e� HYANNIS,MA 02601 -FRI.szasaa NO Reference R-Red Item PLEASE PRINT CLEARLY 'FD^"�' FOOD ESTABLISHMENT INSPECTION REPORT Na Dat (1 C T ec i Routine Address Risk 'Food Service on Level Previous Inspection Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint 'B / Person in Charge(PIC) Time Bed&Breakfast HACCP W In: Other Inspector L- Out: Eachki- 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) MA 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 Q 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 Handwash.ing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction:Based on an inspection today, a items checked indicate violations of 105 CMR 590.000/Federal Food Code. ® Embargo Emergency Closure ❑ Voluntary Disposal Other: ❑ 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.E .Equipment and Utensils (FC-4)(590.005 B=One critical violation and less than Orion-critical violations g q P ) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If Seriously Critical Violation=F is scored automatically la hot 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 can-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violations observed,7 to anon-critical violations. If 1 critical refrigeration. violation,4 to 8rion-critical violations=C. 29.Special Requirements (590.009) within 10 days of receipt of this order. 30.Other Inspector's Signature Print: DATE RE-INSPECTION: r�L 31.Dumpster screened from public view 4 hA441d/ P� Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y IN #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's • nature Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen? Y N Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions , Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* F 8 Cross-contamination 1 q 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 * 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* 3-302.11(A) Food Protection* 7-201.11 Separation-Storage*g 20 Time as a Public Health Control 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing,Fruits and Vegetables 7-202.11 Restriction-Presence and Use* 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.004 11 Variance Re uirements 590.003(G) Reporting by Person in Charge * 3-304.11 Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions* ( ) q Contamination from the Consumer 3 590.003(D) I Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Rrated or of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated ( ) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources g Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a HermeticallySealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* P 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIMEITEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs - CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of 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,Meals&Game Pathogens* eg criw inrzoor 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef.Roast-130°F 121 min* Eggs* 4-702.11 Frequency Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surf 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 A - D Violationsf ection 0.00 A - Din a r- 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* 590.009( ) ( ) o S 59 9( ) ( ) c to * Ratites-165°F 15 sec* in mobile food,temporary and residential Sources 10 Proper,Adequate Handwashing g' P � Game and Wild Mushrooms Approved By * 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Regulatory Authority 2-301.11 Clean Condition-Hands and Arms 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodbome illness interventions and risk factors. * 2-301.14 When to Wash* 3-401.11 A 1 All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 590.004(C) Wild Mushrooms ( )( )�) 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special 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 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 1 g Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 13 Handwashing Facilities 3-501.14 A CoolingCooked PHFs from 140°F to 70°F 3-202.12 Shellstock Identification ( ) Item Good Retail.Practices rFC- 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 .003 * 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection .004 3-402.11 Parasite Destruction Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste .006 590.004(J) Labeling of Ingredients' Supplied with Soap and hand Drying Devices 27. Physical Facility .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 29. Special Requirements .009 3-502.11 Specialized Processing Methods* 30. Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 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. F.HE r TOWN OF BARNSTABLE HEALTH INSPECTOR,s Establishment Name: Date1 Page: of Pam -o• OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30 A.M. � BARNSrABLE. - 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified MASS fib 08-8 -FRI. NO Reference R-Red Item PLEASE PRINT CLEARLY HYANNIS, MA02601 5°a-a62-a644 - 'EpN1� OOD ESTAABLISHMENT INSPECTION REPORT L G � Name j D Type of Type of Inspection 4gZO e Routine Address Risk d inspec Leve Retai nspection Telephone Residential Kitchen Date: Mobile_ Pre-operation Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) Time Bed 8 Breakfast HACCP L In: Other Inspector Out: Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS t ❑2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives \.. `` t ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures 1715.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 C: I ❑ 11.Good Hygienic Practices ❑22.Posting of Consumer Advisories �(t UX Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations VV l%V PJ� 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 within 90 days as determined b the Board of Health: Overall Rating .�..� Y y ❑ 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 4 non-critical violations 9 ) ) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If 27.Physical Facility ) aggrieved y y g g q C=2 critical violations and less than 9 non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of y y (FC-6)(590.007 a rieved b this order,you have a right to a hearing. Your request must violations observed,7 to 8non-critical violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials (FC-7)(590,008) be in writing and submitted to the Board of Health at the above address violation,4 to 8 non-critical violations=C. 29.Special Requirements (590.009) within 10 days of receipt of this order. 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N 's Sig ire Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen? Y N lei v Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41'F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.1](A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs Cooked and RTE Foods.* * 19 PHF Hot and Cold Holding 2-103.11 Person-in-Charge Duties 3-302.14. Protection from Unapproved Additives Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F 590.004(F) EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* Other* g3-501.16(A) Hot PHFs Maintained At or Above 140°F* 2 590.003(C) Responsibility of the Person-in-Charge to 7-102.11 Common Name-Working Containers* * Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F 7-201.11 Separation-Storage* Applicants* 3-302.11(A) Food Protection* . 20 Time as a Public Health Control 7-202.11 Restriction-Presence and Use* 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 3-501.19 Time as a Public Health Control* 3-304.11 Food Contact with Equipment and Utensils Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.00411 Requirements 590.003(G) Reporting by Person in Charge* 7-203.11 Toxic Containers-Prohibitions* ( ) Variance Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions*590.003(E) Removal of Exclusions and Restrict Disposition of Adulterated or Contaminated 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Reted of Food* 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ions or Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources g Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetical] Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served Y Pe 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.1](C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIMEfrEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System* * gg Not Otherwise Processed to Eliminate Equipment ( ) ) Pathogens*590.006(A) Bottled Drinking Water* 3-401.11 A(2 Comminuted Fish,Meats&Game g * E emNe 11112001 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) I Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and Stuffing Containing Fish,Meat,Poultry or 590.009(A)-(D) Violations of Section 590.009(A)-(D)-irreater- 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* Ratites-165°F 15 sec* Sources* ing,mobile food,temporary and residential 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave foodbthe appropriates interventionbove if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* Other 90 illness interventions and risk factors. * 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other 590.hou violations relating to good retail 590.004(C) -Wild Mushrooms practices should be debited under#29-Special 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding Requirements. 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3-403.11(C) Commercial] Processed RTE Food-140°F* Blue Items 23-30) 3-201.11 Package Integrity Y Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* 8 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* _ illness interventions and risk factors listed above,can be found in the 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 13 Handwashing Facilities 3-501.14 A CoolingCooked PHFs from 140°F to 70°F 3-202.18 Shellstock Identification* ( ) Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 5-20411 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 . 3-402.11 Parasite Destruction* Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance S Wi Supplied with Soap and hand Drying Devices thin 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients' 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. 1 Poisonous or Toxic Materials I FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 129. 1 Special Requirements 009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* - S: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. �IKE r° TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: Date: Page: of e° K4• - OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30 A.M. s rnnnsrnere. = 200 MAIN STREET 3:30-4:30 P.M. item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified HYANNIS,MA 02601 MON.-FRI.862-4644 No Reference R-Red Item PLEASE PRINT CLEARLY 9$fFo rnn+°' 508 FOOD ESTABISHMENT INSPECTION REPORT � Name DaEV ' CTvoe of o c ion io Routine Address l r��1 Risk ood Service e=inspeetion �n Level Previous Inspection - •✓ Telephone Residential Kitchen Date: Mobile Pre-operation ^ _ • /, Owner HACCP Y/N Temporary Suspect Illness C Caterer General Complaint Person in Charge(PIC ;Time Bed 8 Breakfast O HACherCP WaA v in Y" - In: Inspector lie t Out: - t C 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) ❑ ( G, (9� /-AA 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 �V 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 r �� ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY L ,`'yy�/n�[/� 1 ❑ 11.Good Hygienic Practices ❑22.Posting of Consumer Advisories ✓y 6 1� c Old L � Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations 07 V'\ d Critical(C)violations.marked must be corrected immediately. (blue&red items) I-�� 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 checked indicate violations of 105 CMR 590.000/Federal Food Code. ® 9 Emergency Closure Voluntary Disposal Other: 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. B=One critical violation and less than 4non-critical violations re 9 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. 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 if: no hot 27.Physical Facility ) aggrieved y y g g, q 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 y (FC-6)(590.007 a rieved b this order,you have a right to a hearing. Your request must violations observed,7 to 8 non-critical violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violation,4 to 8non-critical violations=C. 29.Special Requirements (590.009) within 10 days of receipt of this order. 3 .Other DATE OF RE-INSPECTION: Inspector's Sig ature Print: 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC Signature Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N 1 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' 2-103.11 Person-in-Chazge Duties 3-302.14 Protection from Unapproved Additives* 19 PHF Hot and Cold Holding Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41 EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 590.004(F) 590.003(C) Responsibility of the Person-in-Charge to 7-102.11 Common Name-Working Containers* * Other* 3-501.16(A) Hot PHFs Maintained At or Above 140°F 2 Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F* 7-201.11 Se oration-Storage* Applicants* 3-302.11(A) Food Protection* P g 20 Time as a Public Health Control 7-202.11 Restriction-Presence and Use* 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.004 11 Variance Re uirements 3-304.11 Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions* ( ) q 590.003(G) Reporting by Person in Charge* Contamination from the Consumer 3 590.003(D) I Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Rrated or of Food* 7-204.12 Chemicals for 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 Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetical] Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served Y P 7-206.13 Tracking Powders,Pest Control and * 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 18 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11 A Cl Utensild Food Ctact Surfaces of Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Watcr from an Approved System* Equipment* ) ean s an on Eggs-Immediate Service 145°F 15 sec*Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* eg cn°°mnooi 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* g 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- * Ratites-165°F 15 sec* in mobile food,temporary and residential Sources 1 p Proper,Adequate Handwashing * g' P �Y Game and Wild Mushrooms Approved B 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F kitchen operations should be debited under Regulatory Authority Y 2-301.11 Clean Condition-Hands and Arms* 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodborne illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special Requirements. 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3-403.11 C Commercial] Processed RTE Food-140°F* (Blue Items 23-30) 3-202.15 Package Integrity ( ) Y Critical and non-critical violations,which do not relate to the foodborne * 12 Prevention of Contamination from Hands 3-403.11E Remaining Unsliced Portions of Beef Roasts* 3-101.11 Food Safe and Unadulterated ( ) g illness interventions and risk factors listed above,can be found in the 8 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 13 Handwashing Facilities 3-501.14 A CoolingCooked PHFs from 140°F to 70°F 3-202.18 Shellstock Identification ( ) Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction* Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Supplied with Soap and hand Drying Devices Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients* 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. 1 Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 129. 1 Special Requirements 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Formback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. oF, roy TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: Date• oc� Page: L of OFFICE HOURS PUBLIC HEALTH DIVISION s:oo-ssoA.M. i RARNSTABLE. ' 200 MAIN STREET 3:3o-aso P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION /PLAN OF CORRECTION Date Verified MASS. MON� HYANNIS,MA 02601 508�08-8 -FRI.62-4644 No Reference R-Red Item. PLEASE PRINT CLEARLY,, +639•a 'FDIM FOOD ESTABLISHMENT INSPECTION REPORT Name `s Date e o T u e ion 1 k WI I to utine . Address Risk od�.eLuice irtspecti n Level a ai Previous Inspection Telephone Residential Kitchen Date: Mobile Pre-operation _ Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other Inspector , Out: - C_ 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 IF) ❑ 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 zo ❑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.Taps/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 Advisorigs I _i IT - 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 IF] Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction:Based on an inspection today,the items ❑ Embargo Emergency Closure ❑ Voluntary Disposal ❑ Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. B=One critical violation and less than 4non-critical violations 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspensi re9on or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If Seriously Critical Violation t F is scored automatically if: no hot 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than i cal critical. . f 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 anon-critical violations=C. 29.Special Requirements (590.009) within 10 days of receipt of this order. 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y IN #Seats Observed Frozen Dessert Machines: Outside Dining Y N PI 's Signature e Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N �Ly1yY 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.*2-103.11 Person-in-Charge Duties 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 590.004(F) EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* Other* g3-501.16(A) Hot PHFs Maintained At or Above 140°F* 2 590.003(C) Responsibility of the Person-in-Charge to 7-102.11 Common Name-Working Containers* Require Reporting by Food Employees and Contamination from the Environment 7-201.11 Se 3-501.16(A) Roasts Held At or Above 130°F* Separation-Storage* Applicants* 3-302.11(A) Food Protection* P g 20 Time as a Public Health Control 7-202.11 Restriction-Presence and Use* 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 3-501.19 Time as a Public Health Control* 3-304.11 Food Contact with Equipment and Utensils Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.00411 Requirements 590.003(G) Reporting by Person in Charge* 7-203.11 Toxic Containers-Prohibitions* ( ) Variance 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 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 Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* * 3-801.11(D) Raw or Partially Cooked Animal Food and P 4-501.111 Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations 3-201.12 Food in a HermeticallySealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* P 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk.and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 18 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 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* * Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Eg ce,e mnooi 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min Eggs* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* 4-702.11 Frequency Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* f Shellfish* 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 o and residential Sources g. P mrY CO 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.ou violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 1 7 Reheating for Hot Holding practices shhould be debited under#29-Special Requirements. 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES 3-202.15 Package Integrity* 3-301.12 Preventing Contamination When Tasting* 3-403.11(C) Commercially Processed RTE Food-140°F* Blue Items 23-30) 12 Prevention of Contamination from Hands Critical and non-critical violations,which do not relate to the 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* Lu Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 13 Handwashing Facilities 3-501.14 A CoolingCooked PHFs from 140°F to 70°F 3-202.18 Shellstock Identification ( ) Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70'F to 41°F/45°F Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 * 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction Temperature Ingredients to 41`F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. 1 Poisonous or Toxic Materials I FC-7 1.008 HACCP Plans 6-301.12 Hand Drying Provision 129. 1 Special Requirements 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 111E r TOWN OF BARNSTABLE _ .HEALTH INSPECTOR'S Establishment Name: Date: Page: of OFFICE HOURS PUBLIC HEALTH DIVISION 8:00=9:30A.M. BARNSTABLE. • 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified � MASS. $ HYANNIS,MA 02601 _ M-8 -FRI 62-4644+as9• . No Reference R-Red Item PLEASE PRINT CLEARLY p e.0 - 508-8 FOOD ESTA LISHMENT INSPECTION REPORT Name- Date o e o sec ion a io s < Routi Address QCI_ Risk ZrvlVpection Level Retail Previous Inspection Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP _ In: Other Inspector Out: `�1 D C 1�� � Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. r ` (L Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ l / Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ W D� L Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands r ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities 1 �� EMPLOYEE HEALTH PROTECTION FROM CHEMICALS . k LA LKi ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives �- ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals Ic FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) liL v\ L' ❑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 Y W ❑8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) 1/'A- ❑9.Food Contact Surfaces Cleaning and Sanitizing ❑21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY 11.Good Hygienic Practices ❑ Y9� ❑ 22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations + Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction: Based on an inspection today,the items Embargo checked indicate violations of 105 CMR 590.000/Federal Food Code. ❑ g ❑ Emergency Closure ❑ Voluntary Disposal Other: 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (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 26.Water,Plumbing and Waste, (FC-5)(590.006) establishment permit and cessation of food establishment operations. If if no critical violations observed,4 to 6von-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than 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 8non-critical violations=C. 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC' ignature 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 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*7-102.11 Common Name-Working Containers 590.004(F) * 2 590.003(C) Responsibility of the Person-in-Charge to Other* * 3-501.16(A) Hot PHFs Maintained At or Above 140°F Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F* 7-201.11 Se aza[ion-Storage*Applicants* 3-302.11(A) Food Protection* P g 20 Time as a Public Health Control 7-202.11 Restriction-Presence and Use* 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.004 11 Variance Re uirements 590.003(G) Reporting by Person in Charge * 3-304.11 Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions* ( ) q Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Rated or 7-204.12 Chemicals for Washing of Food* 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* q Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Wazewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetical) Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* Y P 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Wazewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs - CONSUMER ADVISORY Concentration and Hardness* 22 3-603.11 Consumer Advisory Posted for Consumption of 3-202.16 Ice Made From Potable Drinking Water 3-001.11A(1)(2) Eggs-155°F 15 sec Animal Foods That are Raw,Undercooked or * 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* 5-101.11 Drinking Water from an Approved System * gg Not Otherwise Processed to Eliminate Equipment 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Eff a"°°1i1/2001 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and Stuffing Containing Fish,Meat,Poultry or 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* Ratites-165°F 15 sec* Sources* ing,mobile food,temporary and residential 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodbome illness interventions and risk factors. 2-301.14 When to Wash* 3-401.11 A 1 b All Other PHFs-145°F 15 sec* practices Other 590.hou violations relating to good retail 590.004(C) Wild Mushrooms* ( )( )( ) 3-201.17 Game Animals* 11 Good Hygienic Practices 1 Z Reheating for Hot Holding Requirements.o Id be debited under lf29-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 foodbome 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 3-501.14 A Cooling 3-202.18 Shellstock Identification ( ) g Cooked and Fr from 140°F to /45 Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F[0 41°F/45'F Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 * 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients' Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 29. Special Requirements .009 3-502.11 Specialized Processing Methods* 30. Other f502.12 Reduced-Oxygen Packaging Criteria* 103.12 Conformance with Approved Procedures* S:590Formback6-2doc 'Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. 'Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. i oFIME ray TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: Date: Page: of P. tio OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30 A.M. BABNSTABLE. ' 200 MAIN STREET 3:30-a:3o P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION /PLAN OF CORRECTION bate Verified e,q: 0� HYANNIS,MA 02601 MON.- 644 862464 No Reference R-Red Item PLEASE PRINT CLEARLY °rfo MPS°' 508 FOOD OD ESTABLISHMENT INSPECTION REPORT Name Date Tvne of sec ion O outine Address Risk ood Service s ection Level 2frerai Previous Inspection Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness j Caterer General Complaint _ Person in Charge(PIC) Time Bed&Breakfast HACCP i In: Other .�- C Inspector Out: I Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color AdditivesIle �p mr ❑3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic ChemicalsF)l #- - -- I C - e- 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 {J ❑7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding r 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 aril 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 !/nl Critical(C)violations marked must be corrected immediately. (blue&red items) ® Corrective Acti n R e . ) Now- Non-critical(N)violations must be corrected_immediately or within 90 days as determined b the Board of Health. Overall Rating ❑ Voluntary Compliance y y ry p ❑ Employee Restriction/Exclusion Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction: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, B=One critical violation and less than 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations 4non-critical violations regardless ardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. 26.Water,Plumbing and waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If Seriously Critical Violation=F is scored automatically o la hot 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than i non-critical. . f critical water,sewage back-up,infestation of rodents or insects,or lack of be in writing and submitted to the Board of Health at the above address violations observed,7 to anon-critical violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials (FC-7)(590.008) g violation,4 to 8non-critical violations=C. 29.Special Requirements (590.009) within 10 days of receipt of this order. 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: 31.Dumpster screened from public view I/ a n_ C Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y IN s�i� #Seats Observed Frozen Dessert Machines: Outside Dining Y N PI s Signature Print: Self Service Wait Service Provided Grease Trap Size-- Variance Letter Posted Y N Dumpster Screen? Y N l Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs 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* 590.004(F) 2 Other*590.003(C) Responsibility of the Person-in-Charge to 7-102.11 Common Name-Working Containers* 3-501.16(A) Hot PHFs Maintained At or Above 140°F* Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F* 7-201.11 Separation-Stara e* Applicants* 3-302.11(A) Food Protection* P g 20 Time as a Public Health Control 7-202.11 Restriction-Presence and Use* i 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* Food Contact with Equipment and Utensils* 7.202.12 Conditions of Use* 590.00411 Requirements 590.003(G) Reporting by Person in Charge* 7-203.11 Toxic Containers-Prohibitions* ( ) Variance Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Reservice of Food* 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated g Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a HermeticallySealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* P 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 18 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(1)(2) Eggs-155T 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System* Equipment* gg Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* sg c"°°11112001 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min* Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) I Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 4-703.11 Methods of Sanitization-Hot Water and 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 3-201.15 Molluscan Shellfish from NSSP Listed Stuffing Containing Fish,Meat,Poultry or Chemical* Ratites-165°F 15 sec* 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- Sources* ing,mobile food,temporary and residential 1 p Proper,Adequate Handwashing' 3-401.11(C)(3) Whole-muscle,Intact Beef St,;k .45`Bw kitchen operations should be debited under Game and Wild Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165'F* foodbome illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other es should violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special 2-401.11 Eating,Drinking or Using Tobacco* Requirements. 5 Receiving/Condition g g g Tb * 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3-403.11(C) Commercially Processed RTE Food-140°F* (Blue Items non-critical 23-30) 3-202.15 Package Integrity Critical and non-critical violations,which do not relate to the foodbome 12 Prevention of Contamination from Hands 3-403.11E Remaining Unsliced Portions of Beef Roasts* 3-101.11 Food Safe and Unadulterated* ( ) g illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 13 Handwashing Facilities 3-501.14 A CoolingCooked PHFs from 140°F to 70°F 3-202.18 Shellstock Identification ( ) Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 * 5-204.11 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. 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. APPOINTMENT RECORD INVOICE • P Invoice# 49.509 THE WEST END RESTAURANT Ser ice vice Rate Date : $95.00 Ser Aug 20,2019 20 SCUDDER AVE Account# 150536 i HYANNIS,MA 02601 Tech&License 0 Sean Cahill#44997 Service Address 20 SCUDDER AVE � e e Commercial Pest Control Monthly-Regular Service Charge, Regular $95.00 1 1 $95.00iy 4 o NOTES y' r i Today I inspected the basement looking for the dead rat that had caused all the flies,{ .W l spoke with T and she explained that therewas a very bad dead smell last week"There is I no more smell at this time,ithas decomposed.The flieswill all be dead with ina few days. 1 I could not locate the dead rat.As soon as there is any other smell please call sowe can ` locate it and remove.I went and checked all the outside bait stations and they were empty.The rats are no longer gaining entry into the kitchen so they are eating the bait, ; this is good.We are making progress.I will schedule a 2 week follow up to check on ! progress.Please call if you guys smell anything dead. ° If you have any questions regarding today's service,feel free to contact me directly. Thank you for choosing Fowler and Sons,Have a Great Day! seancahiltQEdwlerandsorisinc.cam (774)487-6132-Cell phone For any scheduling concerns please call the office(508)771-5008 i I PRODUCTS USED ) { ..A Final Blox(Brodifacoum.005%)EPA l 005�a Rodent Bait i 412455.89� - . __1.... . _,_ �_.. _Each _ Station t I TARGETED PESTS 1-Mice,2-Rats ; 6 AREASTREATED 1-Exterior Bait Stations t - I F I ( V r f 1 rm.-+r.w•rw-e»„� .+w.-.+w m_._.ws.«_o.e.--.........Fi...- _..-..., ._..._ r- -_ X .._ . .. - _ i ------------------------..-- CUT HERE AND INCLUDE THIS SECTION WITH YOUR PAYMENT --------- _--__-_ ........... t t Please mail in your payment withthis portion of your statement to ensure proper credit. THE WEST END RESTAURANT Current Amount Due:$450.00 Due Date:Sep19,2019 ' a Account#150536 Invoice#49509 Amount Enclosed$` I I TOWN OF BARN.STABLE HEALTH INSPECTOR'S Establishment Name: Date: Page: of ry OFFICE HOURS - PUBLIC HEALTH DIVISION 8:00-9:30 A.M. BARN5fAe 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified � +�.p•�A .67,p`00 HYANNIS,MA 02601 MON.-FRI. No Reference R-Red Item PLEASE PRINT CLEARLY 508-862-4644 RFD MA+ FOOD ESTABLISHMENT INSPECTION REPORT Name D /fqe o Tvge of Inspection g Routine VIVI Address Risk Food Service a wn Level e a Previous n ection Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP YIN Temporary Suspect Illness S L Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other Al Inspector Out: Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS Cam/ ❑ 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) f i ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating G ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling l ❑ 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 �3 ❑ 11.Good Hygienic Practices ❑22.Posting of Consumer Advisories 'V+f/6 U 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: o ❑ 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) cited in this report may result in suspension or revocation of the food B=One critical violation and less than non-critical violations if no critical violations observed,4 too 6 von-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If 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 8 non-critical violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials (FC-7)(590.008) 9 violatiori,4 to 8non-critical violations="C. 29.Special Requirements (590.009) within 10 days of receipt of this order. 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N Frozen Dessert Machines: Outside Dining Y N#Seats Observed PIC's Si ture 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 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* 590.004(F) * 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 Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F* Applicants* 3-302.11(A) Food Protection* 7-201.11 1 Separation-Storage* 20 Time as a Public Health Control � 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits Restriction-Presence and Use*its and Vegetables 3-501.19 Time as a Public Health Control* -- Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.004 11 _ Variance Re uirements 590.003(G) Reporting by Person in Charge * 3-304.11 Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions* ( ) q Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Resumed Food and Reared 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 Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetical) Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* Y P 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 5 101,11 Drinking Water from an Approved System* 4-601.11(A) Clean Eggs Utensils and Food Contact Surfaces of E s-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* lbeaive 1/1/2001 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) I Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 4-703.11 Methods of Sanitization-Hot Water and 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 3-201.15 _ Molluscan Shellfish from NSSP Listed Chemical* Stuffing Containing Fish,Meat,Poultry or 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- * Ratites-165°F 15 sec* in mobile food,tern o and residential Sources 1 p Proper,Adequate Handwashing g' P Game and Wild Mushrooms Approved By 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Regulatory Authority 2-301.11 Clean Condition-Hands and Arms* 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodbome illness interventions and risk factors. * 2-301.14 When to Wash* 3-401.11 A 1 b All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 590.004(C) Wild Mushrooms ( )( )( ) 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special Requirements. 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165'F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3-403.11(C) Commercial] Processed RTE Food-140°F* Blue Items 23-30) 3-202.15 Package Integrity Y Critical and non-critical violations,which do not relate to the.foodborne 12 Prevention of Contamination from Hands 3-403.11E Remaining Unsliced Portions of Beef Roasts* 3-101.11 Food Safe and Unadulterated* O g illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 16 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000, 3-202.18 Shellstock Identification* 13 Handwashing Facilities 3-501.14(A) Cooling Cooked PHFs from 140°F to 70°F * Conveniently Located and Accessible Within 2 Hours and From 70°F to 41'F/45°F hem Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 5204.11 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-Q2.12 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 .00T 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 29. Special Requirements .009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Formback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. TOWN OF BARNSTABLE. HEALTH iNSPECTOR•s Establishment Name: Date: Page: of 7 k$ OFFICE HOURS BARN STABLE, PUBLIC 2 0 MAIN STREETSION - - - 3:00 30-4:30 A.M. t3:M N.- P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified HYANNIS, MA 02601 Mob.-FRI. No Reference R-.Red Item PLEASE PRINT CLEARLY . MP'�a 508-862-4644 FOOD ESTABLISHMENT INSPECTION REPORT Nam (A DatJype o Type of Inspection on on s Rout' Address Risk od Sery mspecti Level _P on Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other Inspector Out: Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors Red Items)) Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities ` EMPLOYEE HEALTH PROTECTION FROM CHEMICALS I ❑ 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 FOOD FROM APPROVED SOURCE TIMEITEMPERATURE CONTROLS(Potentially Hazardous Foods) - ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating � ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑ 20.Time As a Public Health Control ❑8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations .� Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective c ion R Ired: ❑ 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 Closufe 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 non-critical violations 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If if no critical violations observed,4 too 6 non-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than i cal violations. If If Icri critical water,sewage back-up,infestation of rodents or insects,or lack of 28.Poisonous or Toxic Materials (FC-7 590.008 be in writing and submitted to the Board of Health at the above address violations observed,7 to anon-critical violations. If 1 critical refrigeration. 2 )( ) within 10 days of receipt of this order. violation,4 to 8npn-critical violations=C. 9.Special I 90.009 a Requirements 5 P q ( ) 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: 31.Dumpster screened from public view . C- r^^ �- 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 r?�(' aPrint: 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.) t FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41'F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs 2-103.11 Person-in-Charge Duties Cooked and RTE Foods.* 3-302.14 Protection from Unapproved Additives* 19 PHF Hot and Cold Holding Contamination from Raw Ingredients 15 - Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or.Below 41°F/45°F 590.004(F)' EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 2 590.003(C) Responsibility of the Person-in-Charge to Other* 7-102.11 Common Name-Working Containers* 3-501.16(A) Hot PHFs Maintained At or Above 140°F* Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F* 3-302.11(A) Food Protection 7-201.11 Separation-Storage* Applicants* * P g 7-202.11 Restriction-Presence and Use* 3-501.19 Time as a Public Health Control 20 Time as a Public Health Control 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables * � Applicant To Report To The Person In Charge* 7.202.12 Conditions of Use* 590.004 * 3-304.11 Food Contact with Equipment and Utensils* I1 7-203.11 Toxic Containers-Prohibitions* ( ) Variance Requirements uirements - 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 Reservice of Food* 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated g Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources g Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Wazewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetical) Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* y P 7-206.13 Tracking Powders,Pest Control and { 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Wazewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 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,Meals&Game Pathogens* E.ff°"°e uuzooi 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* 4-703.11 Methods of Sanitization-Hot Water and 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS Stuffing Containing Fish,Meat,Poultry or 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* g g �' 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- Ratites-165°F 15 sec* Sources* � 1 p Proper,Adequate Handwashing ing,mobile food,temporary and residential y i Game and Wild Mushrooms Approved B 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Regulatory Authority 2-301.11 Clean Condition-Hands and Arms* 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodborne illness interventions and risk factors. * 2-301.14 When to Wash* * Other 590.009 violations relating to good retail 590.004(C) Wild Mushrooms 3-401.11(A)(1)(b) All Other PHFs-145°F IS sec 3-201.17 Game Animals* Ell Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under 929-Special 2-401.11 Eating,Drinking or Using Tobacco* * Requirements. 5 Receiving/Condition g, g g 3-403.11(A)&(D) PHFs 165°F 15 sec 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* * (Blue Items 23-30) 3-202.15 Package Integrity g g 3 403.11(C) Commercially Processed RTE Food-140°F Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 1 g Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 3-202.18 Shellstock Identification* 13 Handwashing Facilities 3-501.14(A) Cooling Cooked PHFs from 140°F to 70*F * Conveniently Located and Accessible Within 2 Hours and From 70°F to 41'F/45°F Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003' * 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 - 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 . 590.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures I 6=301.11 Handwashing Cleanser,Availability pp 28. Poisonous or Toxic Materials I FC-7 1.008, HACCP Plans 6-301.12 Hand Drying Provision 129. 1 Special Requirements 1.009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 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. rok TOWN OF BARNSTABLE HEALTH iNSPECTOR•s Establishment Name: Date: Page: _of �v` ~o OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30A.M. BAitNSTABLE. 0� 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified MONHYANNIS,MA 02601 - 08-8 -FRI.62-4644 58-8 No Reference R--Red Item PLEASE PRINT CLEARLY„ +679•a rFO MPS FOOD ESTABLISHMENT INSPECTION REPORT Name Da _q/ T e of Tyoe of Inspection Cam` O Address i ood Servi Re-inspectio Level re nspection Telephone Residential Kitchen Date: 6 Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP Other In: Inspector Out: , U-V L?if 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) ❑ vr- 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 11 \ .� ❑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 or 44, ❑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 e ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY Pa ❑ 11.Good Hygienic Practices ❑22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or within 90 days as determined b the Board of Health. Overall Rating Voluntary Compliance y y ❑ ry ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled F] Emergency Suspension C N Official Order for Correction:Based on an inspection today,the items ® Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food B=One critical violation and less than 4 non-critical violations g if no critical violations observed,4 to 6von-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than i cal violations. If no critical water,sewage bads-up,infestation of rodents or insects,or lack of 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violations observed,7 to anon-critical violations. If 1 critical refrigeration. violation,4 to anon-critical violations=C. 29.Special Requirements (590.009) within 10 days of receipt of this order. 30.Other DATE OF RE-INSPECTION: Inspector's Signpatur Print: 31.Dumpster screened from public view 1/1 Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N _ \ #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's 5 mature 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 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 590.004(F) EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* * Other* 3-501.16(A) Hot PHFs Maintained At or Above 140°F 2 590.003(C) Responsibility of the Person-in-Charge to 7-102.11 Common Name-Working Containers* * Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F 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 Restriction-Presence and Use*its and Vegetables * 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* 7.202.12 Conditions of Use 3-304.11 Food Contact with Equipment and Utensils* * 590.004(11) Variance Requirements 590.003(G) Reporting by Person in Charge* 7-203.11 Toxic Containers-Prohibitions Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Resumed 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 Regulated Sources r9 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* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* I Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs - CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System* gg Equipment* Not Otherwise Processed to Eliminate 2 590.006(A) Bottled Drinking Water* i 3=401.11(A)O Comminuted Fish,Meats&Game Pathogens* sff-n-iarzoot 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-1 155 1 min Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-0Ol.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and StuffingContaining Fish,Meat,Poultry or 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* g 590.009(A)-(D) Violations of Section 590.009(A)-ID)in cater- * Ratites-165°F 15 sec* in mobile food,temporary and residential Sources 10 Proper,Adequate Handwashing g' P mTY Game and Wild Mushrooms Approved By * 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Regulatory Authority 2-301.11 Clean Condition-Hands and Arms 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165*F* foodborne illness interventions and risk factors. * 2-301.14 When to Wash* 3-401.11 A 1 b All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 590.004(C) Wild Mushrooms ( )( )( ) * 11 Good Hygienic Practices 1 Reheating for Hot Holding practices should be debited under#29-Special 3-201.17 Game Animals Requirements. 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES 3-202.15 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 3-501.14 A CoolingCooked PHFs from 140°F to 70°F 3-202.18 Shellstock Identification ( ) hem 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 I FC-7 1.008 HACCP Plans 6-301.12 Hand Drying Provision 129. 1 Special Requirements 1.009 3-502.11 Specialized Processing Methods* { 30. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Formback6-2doc t. *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 IKE rok� TOWN OF BARNSTABLE HEALTH.INSPECTOR'S Establishment Name: Date: - Page:. . of_ OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30 A.M. 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified BA RNSTABLE. ` MON.-FRI. NO Reference R-Red Item PLEASE PRINT CLEARLY v M 5 HYANNIS,MA 02601 �A .a3v ago 508-862-4644 FOOD ESTABLISHMENT INSPECTION REPORT Name Da t e o Type of Inspection e Routine Address Risk od _ pspestien Level Pre s nspection Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint - Person in Charge(PIC) Time Bed&Breakfast HACCP tr In: Other Inspector Out: r Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands r ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS V �� ❑2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals late 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 i ) Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations J Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: ❑ No ❑ 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 El Embargo F] 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 9 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 26.Water,Plumbing and back-up,infestation of rodents or insects,or lack of 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 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must 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) g violation,4 to 8non-critical violations=C. 29.Special Requirements (590.009) within 10 days of receipt of this order. 30.Other DATE OF RE-INSPECTION: Inspector's Sign ture Print: 31.Dumpster screened from public view. . MID Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Signatu Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N ' pl 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* 6 Cross-contamination 1 q Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs 2-103.11 Person-in-Charge Duties Cooked and RTE Foods.* 3-302.14 Protection from Unapproved Additives* 19 PHF Hot and Cold Holding . Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F 590.004(F) EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 2 590.003(C) Responsibility of the Person-in-Charge to Other* g7-102.11 Common Name-Working Containers* 3-501.16(A) Hot PHFs Maintained At or Above 140°F* Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F* * 7-201.11 Separation-Storage* Applicants 3-302.11(A) Food Protection* 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 i 1 Variance Re uirements 590.003(G) Reporting by Person in Charge * 3-304.11 Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions* ( ) q Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and 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* q Food and Water From Regulated Sources g Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetical] Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* y P 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 5-101.11 Drinking Water from an Approved System* 4-601.11(A) Clean SurfacesEggs Utensils and Food Contact of E s-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or Equipment* Not Otherwise Processed to Eliminate 590.006(A) Battled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Eg eye I/I12001 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* 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* 3-20L14 Fish and Recreationally Caught Molluscan Contact Surfaces 4-702.11 Frequency Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* aces of Equipment* 3-401.11 A 3 Wild Game Stuffed PHFs Shellfish* )O Poultry,4-703.11 Methods of Sanitization-Hot Water and ( �' ff SPECIAL REQUIREMENTS 3-201.15 Molluscan Shellfish from NSSP Listed Stuffing Containing Fish,Meat,Poultry or 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- Chemical* Ratites-165°F 15 sec* Sources* 70 Proper,Adequate Handwashing ing,mobile food,temporary and residential Game and Wild Mushrooms Approved By 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Regulatory Authority 2-301.11 Clean Condition-Hands and Arms* 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodbome illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11 A 1 b All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail ( )( )( ) 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special 2-401.11 Eating,Drinking or Using Tobacco* * Requirements. 5 Receiving/Condition g� g g 3-403.11(A)&(D) PHFs 165°F 15 sec 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3-403.11 C * (Blue Items-23-30) 3-202.15 Package Integrity ( ) Commercially Processed RTE Food-140°F Critical and non-critical violations,which do not relate to the foodbome * 12 Prevention of Contamination from Hands 3-403.11E Remaining Unsliced Portions of Beef Roasts* 3-101.11 Food Safe and Unadulterated ( ) g illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 1 g Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 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 * 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction Temperature Ingredients to 41*F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 29. Special Requirements 009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Formback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. `Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. �FSHE r Barnstable AF1{merleaCitp BARNSTABLE, 9 MASS. X m qjp 039. T to 2007 f D MA Town of Barnstable Health Division 200 Main Street,Hyannis MA 02601 Office: 508-862-4644 FAX: 508-790-6304 Timeline of Events West End Restaurant • Date preliminary plans were received for Site Plan Review- February 15, 2017 • Date of Site Plan Review Meeting— February 28, 2017 • Date completed Food Permit application form was received at Health Division Office- June 12, 2017 • Date food permit application fee was received at Health Division June 14, 2017 • Date of first walk—through/ preliminary health inspection —June 15, 2017, multiple issues identified • Date revised kitchen floor plans were received- June 16, 2017 • Date menu, finish schedule information, and equipment specification sheets were received at Health Division - June 16, 2017 • Date of final plan review completed by Health Division staff- June 19, 2017 • Date of official pre-operation inspection —June 20, 2017 (NOTE: Sixteen (16) violations/issues identified, another inspection needed before opening) • Date of second pre-operation inspection —June 22, 2017 (Note: Nine (9) issues identified, however approval given to issue food permit.) • Date food establishment permit was issued by Board of Health —June 22, 2017 M r -10%Oc`%2015 1 :45 FAX 508 790 6325 WATER POLLUTION CONTROL 2001 I Town of Bamstable, Mass Deparlmentof Public Works Plan View seem:1*w31Y r I _ ! Map 8 Par LA 290 I - � f d !. •ems�.� ... - ' 20 Scudder Avenue Hyannis �• 1 �. Grease Trap installed \ deb 20, 15 �•.' � J ' N � r � arBba •� wwlrole Sewer be-in for 3,500 gal Grease Trap 20 Scudder Avenue(West End Notary), Hyannis 02/17/2015 16:59 FAX 508 790 8325 WATER POLLUTION CONTROL I1001/002 �� ..+.... v. s.-r•���•...r•a.� �. wr rw...♦ .ti��• .r�� ��r..vv�� r I . IY7tlt1•t KATr:r �FyF2a i44ME.AND AOARESS OF-SME•R CONNGC•TION 6ILL TO.•. NAidt AND ADorESS TVPF OF MUILDING Rg.MARKS ' Paddock Restaurant Roger B. Coulter, Tr W. Maj.,11 .8tre' s 50-.Congress Street• ' — _Hyannis , Masses C12607.• . i Boston, Mass. 021G0 290-112 Conn, 9-6-7.3 YEAR. RrCV,,OUS EtEAOING PRESENT READING CUa1C FEET US*UD TOVAL CHARGE C.O. Paddock Restaurant • 0reaze Trip .• .. // C.0. gee- West Main Street 4- -Flow 02/17/2015 16:59 FA% 508 790 8325 WATER POLLUTION CONTROL 0 002/002 - JL-V%;ircl 1,11.118$J`Y1_ r-V—t tJMj1 METER'I1P.T$Fi C61-' ',�,Ir AND AOdII35 CtF•SFWF.It:CONNigT16Pf MILL TO.. NAME AND ADVR=-. TYPE OR f;•JILOWG ' TCo�zI der, R.B,, 'ix�s, # � Paddock Restaurant _ _ y Conn. 9-6 73 Lest Main •Sj�rcet� ''q Map a. YEAR PRQVL41)5 READING. PKisr-.r�T lxE,',n�YG CunIC F'LSLP U51=D TOTAL CRA'jGti �'acldoolcResto Grease trap C.0.'s West Main Street OO bole irre n Walk In Walk In 3 Extra Dish' 3 p u Cooler Cooler O Wash Area o O f„ T7 O Door r Ice Machine Food Pre Door iA% We O O p Table . O r1p� S dy1, is Area O L p�Y (d N) ✓� /T�% Racks 3 Ice Cream O w �p p'� Mt1 n hL C.� r Racks 'tchen Key 1 3 E(D Wa lk Ea d7 3 3 _�Cooler 3 �.. = e a } O ] 2=Stainless Steel Wall t•,o �'���• a jai 3=FRPWall iA7 Racks A m 4= �poxy Paint Wall ✓j Racks \ " 4O (D U hen Ceiling All c c epJ&toxy Paint Pow"*( Kitchen Floor AU Womens Mens d { 4 x 4 Tiles lathreom Bathroomrr [, M Dish wash Area l•► 1'�✓ c 2 IN S J m o n Line Fua on Area 1 g �. sc�dd,t� G yCAVA m O j n � ffod Kitchen Layout Kitchen Walls/Ceilings/Floors Entrance & Surfaces of Each � �s - �w�t sraff Area Z33 a n.�.�;M , � Table/Coffee Sta. 4 Doors r rw C O Basement ttic S ' s Stairs Bar -y=� Wait Staff / uJ��TI,u..o� 6t•r r ^�� Bar Service i f Ern ' -_Nl f4 lie r h..A 0 Walk In O Walk In 3 Extra Dish 0 Lj 1" Cooler Cooler O Wash Area 0 0 ' 3 Door Ice Machine �� Food Prep Door o Area ? 0 Racks 3 Ice Cream O w E 3 Racks HO �� 'tchen Kepatk Ia Cooler 3 _ "de a 0 ' , a 2=Stainless Steel Wall 4„t Q „ 3=FRP Wall 10 Racks ? A A 4= poxy Paint Wan o = 0 Racks hen Ceiling All e o oxy Paint d a Kitchen Floor Ali Womens Mens �" d;' 4 x 4 Tiles Bathroom Bathroom M r Dish Wash Area o 2 Line a Fun 'on Area 1 a A 70 to > L29 r M, Kitchen Layout Kitchen Walls/Ceilings/Floors Li Ej Entrance & Surfaces of Each 0 -14 ®w`fir Staff ZAxea Table/Coffee Sta. O ' Doors Basement ttic S ' s Stairs Bar Waft Staff Bar Service .SUN 16 2017 Am-11 ';� f Extra • • e • a • Dish Seating Layout Nor'easter Area ® 0 see kitchen plan rI ® • EMT ■ Dinning Room Kitchen e■e e 15 BOOths=60 seats Area O® Function Room 8 Tables x 4=32 seats Womens Mens • ® ® 4 Booths=16 1 x 10=10 seats Restroom Restroom 3 Rounds of 5=15 1x6=6seats ® 20x2=40 Total=108 seats ®®® e O Total=71 seats ■ O® • • W Areait aR e■® O_®• • o •' ait• W AreaaR e • e e® ® ♦• EXIT e ® o e • O e EXIT 00 e'a •'• •'• gig �— o • e • • • • • e o • Wait Staff Wait Staff ®•® • 0 ■ Area Area O e • O • Service Bar • • 00 0007 O O • ® O Area Bar rve Bar o • • o• • Area O ll� eO' e♦O • •♦• Billard • ■ Half Wall with new booths o ® • • • ® O ® ® ® §tep Table 00 EXIT _ Bar Area Down •♦e • • e♦• •e• O e 12 Bar Stools e • • ■ ®_• • • 28 Seats ® O Billard Room ® O • O '® _ O • 00,70 O e • ® ■ ■ Total=40 seats Total=14 Stools • • • e • ® e •■• • ® ® `® ems• o ■ 07e Hallway e Wait Staff Main •■• O.O F..---On Area Entrance Entrance •'• O • O'O 49 • I e'• I ® ® • • • 233 Total Seats 0 0 • • I • • I e e • • •■® ■ ■ ■ Restroom I I e o s Install new booths t� ""� r i��c Ir� 3 U------------------------------ ---------------- n l = _ n l ---- Uj _--- ------ ------ ---- I I I ____ ___- ---- _ QUO\ i' I /\ JII ILJ L IL J 6 5 4 �{ 4 (D(D 1 EQUIPMENT SCHEDULE ITEM NO QTY EQUIPMENT CATEGORY 1 1 ICE/COCKTAIL STATION 2 1 UNDERBAR HANDSINK 3 1 DISHWASHER 4 2 BACK BAR COOLER 5 2 JUNDERBAR 3 COMPARTMENT SIN 6 1 ICE/COCKTAIL STATION TD01P LTA 91 83J BOSTON SHOWCASE CO. (� Contractor — Food Service Equipment 66 Winchester Street �P J _JV Newton Hoghlands, Ma. 02461 Phone 617-965-1100 Fax 617-965-6326 v rnoMcn NOR EASTER HAYANNIS,MA 1 4"=1'-0" mAwm By NPL . DA7Es 2 1 a 17 K—1 I �I Project N m ® Item No. a Quantity MODEL ZEPHAIRE-200-G-ES M Extra depth baking compartment-accepts five 18"x 26"standard full-size I,1 Full-Size Convection Oven baking pans in left-to-right or front-to-back positions. All data is shown per oven section, unless otherwise indicated. CD _ Refer to operator manual specification chart for listed model names. EXTERIOR CONSTRUCTION 17� _.. , ® Stainless steel front,top,and sides ® Dual pane thermal glass windows encased in stainless steel door frames ® Powder-coated door handle with simultaneous door operation IS Triple-mounted pressure lock door design with turnbuckle assembly } r m Ball bearing slide out front control panel for easy servicing ® 1"solid block plus 1"mineral fiber insulation for a total of 2"of insulation INTERIOR CONSTRUCTION a Full angle-iron frame ® Double-sided porcelainized baking compartment liner(16 gauge) o Stainless steel combustion chamber a Single inlet blower wheel ® Five chrome-plated racks,eleven rack positions with a minimum of 1-518" (41 mm)spacing © Interior halogen lights OPTIONS AND ACCESSORIES (AT ADDITIONAL CHARGE) OPERATION ® Legslcasterslstands: ® Direct fired gas system ❑ 6"(152mm)seismic legs in Electronic spark ignition control system ❑ 6"(152mm)casters o Removable inshot burners ❑ 4°(102mm)low profile casters(double only) ® Internal pressure regulator ❑ 25"(635mm)stainless steel stand wlrack guides a Manual gas service cut-off switch located on the front of the control panel ❑ 29"(737mm)stainless steel,fully welded open ® Solid state thermostat with temperature control range of 2007(93°C) stand with pan supports to 5007(260°C) o Gas hose wlquick disconnect restraining device: o Two speed fan motor ❑ 48"(1219mm)hose ® 314 horsepower blower motor with automatic thermal overload protection ❑ 36"(914mm)hose o Control area cooling fan ❑ Removeable crumb trays STANDARD FEATURES ❑ SSD-Solid state digital control with LED display, ® SSI-D-Solid state infinite control wldi ital timer Cook&Hold and Pulse Plus® g ® 25"(635mm)adjustable stainless steel legs(for single units) ❑ Extra oven racks a 6"(152mm)adjustable stainless steel legs(for double sections) ❑ Stainless steel solid back panel a Two year parts and labor warranty* ❑ Gas manifold(for double sections) ® Three year limited oven door warranty* ❑ Prison package(includes security control panel and stainless steel back) *For all international markets, contact your local distributor. ❑ Security control panel ❑ Flue connector ❑ Direct vent OPTIONS AND ACCESSORIES �SF (AT NO CHARGE) co us ❑ Solid stainless steel doors ❑ SSI-M-solid state infinite control wlmanual timer Inter'tek BLODGETT OVEN COMPANY www.blodgeft.com 44 Lakeside Avenue, Burlington,VT 05401 •Phone:(802)658-6600•Fax: (802)864-0183 i 0 ZEPHAIRE-200-G-ES DIMENSIONS ARE IN INCHES(MM) APPROVALISTAMP VENT 6.5(165) 2.63(66.8) 2.88(73) I , o DRAFT O D 9.15(232) 2.15(546) 70.63(1794) 1313(33).1 ------------VEN.T --------------- --- 51.75(1315)— 16 f 53.23 57(1450)— ______ (413) (1352) ________________ 39.64 41.9436.88 i (1065)35.5(902) (979)— of 25(635) 33.25(845)— , 21.14 2838 FJ (537) 17.38 3(76) (721) 17(432)— ______________ (441) �6.5(165)— 9.88 9.88 38.25(972) 0(0)— 0(0)— TOP VIEW SINGLE DOUBLE SHORT FORM SPECIFICATIONS-Provide Blodgett full-size,bakery depth convection oven model Zephaire-200-G-ES,(single/double)compartment.Each compartment shall have porcelainized/stainless steel liner and shall accept five 18"x 26"standard full-size bake pans in left-to-right or front-to-back positions.Stainless steel front,top and sides.Doors shall be(solid stainless steel/dual pane thermal glass windows)with single powder-coated handle and simultaneous operation.Unit shall be gas heated with electronic spark ignition and shall cook by means of a direct fired system with a gas shutoff switch on the front of the control panel.Air in baking chamber distributed by single inlet blower wheel powered by a two- speed,3/4 HP motor with thermal overload protection.Each chamber shall be fitted with two halogen lamps and five chrome-plated removable racks.Control panel shall be recessed with Cook/Cool Down mode selector,solid state(manual)infinite thermostat(200-500°F),and 60-minute timer.Provide two years parts and labor and three year door warranty.Provide options and accessories as indicated. DIMENSIONS: POWER SUPPLY: Floor space 38-1/4"(972mm)W x 36-7/8"(937mm)D 115 VAC, 1 phase,8 Amp,60 Hz.,2-wire with ground, Product clearance 0"from combustible and non-combustible construction 3/4 H.P.,2 speed motor, 1120 and 1680 RPM Interior 29"(737mm)W x 20"(508mm)H x 28-1/4"(718mm)D 6' (1.8m)electric cord set furnished on 115 VAC ovens only If oven is on casters: Single Add 4-1/2"(114mm)to all height dimensions Blodgett recommends a Pass&Seymour, model 2095,GFCI Double Height dimensions remain the same for this oven Double Low Profile Subtract 2.5"(64mm)from all height dimensions MINIMUM ENTRY CLEARANCE: GAS SUPPLY: Uncrated 32-1/16"(814mm) 3/4"NPT Crated 37-1/2"(953mm) Manifold Pressure: SHIPPING INFORMATION: Natural 3.5"W.0 Propane 10"W.C. Approx.Weight: Inlet Pressure: SinglE 590 lbs. (268 kg) Natural 7.0"W.C. min.—10.5"W.C.max. Double 1095 lbs. (497 kg) Crate sizes: Propane 11.0"W.C. min.—13.0"W.C.max. 37-1/2"(952mm)x 43-1/2"(1105mm)x 51-3/4"(1315mm) MAXIMUM INPUT: Single 50,000 BTUIhr(14.6 Kw) Double 100,000 BTU/hr(29.2 Kw) NOTE: The company reserves the right to make substitutions of components without prior notice BLODGETT OVEN COMPANY www.blodgett.com•44 Lakeside Avenue, Burlington,VT 05401 •Phone:(802)658-6600•Fax:(802)864-0183 Printed in U.S.A. NOTE:FOR COMMERCIAL USE ONLY P/N 58132 Rev E(7/16) ULTIMATE RESTAURANT RANGE 60" SERIES Standard Features Commercial gas range 60-3/4"wide with a 37"high cooking top C_ 4"Stainless steel front rail,stainless steel front and sides Configure your own custom spec sheet 00 Front located manual gas shut-off to entire range and model number at One year No Quibble,24/7 parts and labor warranty Factory installed Regulator www.BuildMyRange.com. Four(4)removable,cast iron grate tops(rear holds up to 14" Refer to AutoQuotes for list pricing. stock pot) P 9 Standing pilot for open top burners Battery spark ignition for oven bases _ Optional 33K Non-clog Burners(Burner Option 1) (10)patented,one piece,lifetime clog free,cast iron burners ) CD 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) (10)33,000 BTU NAT star burners r� - Port arrangement allows for even distribution of flame '' re - Optional Split Burner Configuration(Burner Option 4) - (5)star/saute'burners in front and(5)standard 33K burners in reari Optional 5 Burner Configuration(Burner Options 5 and 6) - Combine(2)Pyromax burners in the rear with either(3)standard 33K burners(Opt 5)or(3)star 33K burners(Opt 6)in the front Optional Pyromax Burners(Burner Option 7) -� 40,000 BTU NAT t PATENTED high output,three piece,easy clean Non-clog burner Built in port protection drip ring Group of 4 burners available Optional Griddle Top(L or R)or Raised Griddle(R only) 1/2"smooth,polished steel griddle plate with raised sides on 24"and 36"wide (4601 DID Shown) griddles[available in manual or thermostatic] 1"smooth,polished steel griddle plate with raised sides on 48"wide griddles Manual or thermostatically controlled 201 Raised griddle available 24"only,manual control with under broiler AWARD Optional Charbroiler(L or R) - 24"or 36"Available Removable,cast iron grates CONSTRUCTION SPECIFICATIONS Exterior Finish: Stainless steel front,sides and shelf standard. Standard Oven Models(D) RangeTop:-27"deep cooking surface.Center-to-center 45,000 BTU NAT oven with standing pilot and thermostat range of measurements between burners not less than 12",side-to-side or 1750F to 550OF(79°C to 2880C).Porcelain enamel interior measuring front-to-back.Two(2)removable one piece drip trays are provided 14"high x 26"wide x 26.5"deep.Full sized pans fit both ways.One under burners to catch grease drippings. rack with two position side rails. Flue Riser: 22.5"flue riser standard with heavy duty shelf.Optional Convection Oven Models(A): 5"and 10"flue riser available without shelf.5"and 10"flue riser not 32,000 BTU NAT convection oven with standing pilot and thermostat available on 2RR models. range of 175°F to 550°F(79°C to 2881C).Porcelain enamel interior Oven Door: Spring assisted,counterweight door. measuring 14"high x 26"wide x 24"deep.Three racks with five Oven Interior:Double sided,full porcelain enamel oven cavity for position side rails.1/2 hp,1710 rpm,60 cycle, 115V AC,high efficiency, superior cleanability and corrosion protection.Coved corners for easy permanent split phase motor with permanent lubricated ball bearings, cleaning and enhanced airflow eliminating hot/cold spots. overload protection and Class"B"insulation.On/Off switch to allow CO Legs: 6"stainless steel adjustable legs standard(casters optional) base to operate as a standard oven. Pressure Regulator: Factory installed. Stainless Steel Cabinet(C) Stainless steel cabinet base.Optional no-charge doors that open from the center. Available Base Combinations AA,DID,CC,AD,AC, DC C4O ' SF< Form 460 Rev 13(May/2015) Printed in USA Dimem4ons-in(mm) B B ICE-{ F {�FE+I I« A� D D L H St5l I p 00 00 00 00 0o G J M M OI N Q O7 7P R KV 19 F� c Ranges WITHOUT Convection Oven Ranges WITH Convection Oven EXTERIOR COOK DOOR OVEN 3/4"GAS CONN. ELECTRIC TOP OPENING BOTTOM MODELS WIDTH 8 DEPTH A C D E F G H J K L M N 0 P' O R s 460 DD 60.75" 34.00' 29.75" 31.00" 10.00" 2.75" 59.50" 22.50" 31.00' 6.00° 37.00' 15.50" 13.00' 3.25" 30.25" (1543) (864) (756) (787) (254) (70) (1511) (572) (787) (152) (940) (394) (330) 460 AA 60.75' 42.13' 29.75' 31.00" 10.00" 2.75" 59.50" 22.50" 31.00' 6.00" 8.25" 37.00" 15.50' 13.00" 3.25" 1 30.25" 24.00" 6.00° (1543) (1070) (756) 1 (787) (254) 1 (70) 1 (1511) (572) (787) (152) (210) (940) 1 (394) 1 (330) (83) (768) (510) (152) 'Gas Connection will be located on opposite side of optional OVEN INTERIOR CRATE SIZE CUBIC CRATED riddle/charbroiler location If optional riddle/charbroiler is located MODELS VOLUME WEIGHT on the left,the as connection will be moved to the right side WIDTH DEPTH HEIGHT WIDTH DEPTH HEIGHT 9 g ) 460-DD 26.00" 26.50" 14.00' Configure your own custom spec sheet and (660) (673) (356) 69.00' 48.00" 74.00' 132.3 cu.ft 10751bs. 26.00" 24.00" 14.00" (1753) (1219) (1880) 3.75cu.m. 488kg, model number at WWW.BUiIdMyRange.com. 460-AA (660) (610) (356) Refer to AutoQuotes for list pricing. UTILITY INFORMATION BTUs STD WAVY (A) (D) GRIDDLE GRIDDLE GRIDDLE CHARBROILER CHARBROILER RAISED GRIDDLE/ HOT TOP HOT TOP EACH BURNER NON-CLOG STAR/SAUTE NON-CLOG PYROMAX CNV OVEN STD OVEN 24" 36" 48" 24" 36" BROILER 12" 24" PER CAVITY PER CAVITY NAT 33K 33K 27K 40K 32K 45K 48K 64K 80K 64K 96K 33.5K 24K 48K LP 24K 24K 1 24K 31K F0K 40K 48K 64K 80K j 64K 96K 33.5K 24K 48K GAS: ELECTRICAL: (for models with convection ovens) - One 3/4"female connection. - Standard-115/60/1 furnished with 6'cord with 3-prong plug. Total max amps 5.9 per convection oven Required minimum inlet pressure base. - Natural gas 7"W.C. - Optional-208/60/1,50/60/1 phase.Supply must be wired to junction box with terminal block located - Propane gas 11"W.C. at rear. Total max amps 2.7 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 6"high legs or casters are required.Minimum clearance from combustible construction is 10"on sides and rear for all units except charbroilers.Charbroiler units are for use in noncombustible locations ONLY. Rear clearance to noncombustible construction is 10"for charbroilers and 0"for all other tops and bases.Side clearance to noncombustible constructions is 0"on all units. 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. - CE models come standard with full flame failure and battery spark ignition.Only the 33k non-clog burner and manual griddle tops are available with CE approval. 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) rO 3/4"quick disconnect with flexible hose complies with ❑ Extra Oven Racks ANSI Z 21.69(specify 3ft,4ft,5ft) ❑ Rear step up burners ❑ Casters-all swivel-front with locks ❑ Flame Failure available(Contact factory for ❑ Hot Top plate-plate replaces 2 Open burners available model numbers) ❑ Cabinet base doors(No Charge) ❑ Battery spark ignition for open tops,charbroilers, griddles and hot tops INTENDED FOR COMMERCIAL USE ONLY. NOT FOR HOUSEHOLD USE. s = 1100 Old Honeycutt Road,Fuquay-Varina,NC 27526 (919)762-1000 www.southbendnc.com Form 460 Rev 12(May/2015) Ica PRODUCT SPECIFICATION SHEETS ► Refrigerated Cabinets 4 IIIIII, , 0 • A'a r,. JOB . �• *C@US AREA ITEM NO. MODEL NO. �_� BBSLP36 1-Door Model E BBSLP60 2-Door Model BBSLP84 3-Door Model BBSLP60 with stainless steel BBSLP108 4-Door Model doorshown NUMBER OF COMPARTMENTS 1 2 3 4 EXTERIOR Length-in.(mm) 36(914) 60(1524) 84(2134) 108(2743) - --- CABINET Depth-in.(mm) 24.75(629) 24.75(629) 24.75(629) 24.75(629) DIMENSIONS Height-in.(mm) 29(736) '' 29(736) 29(736) 29(736) INTERIOR Length-in.(mm) 20(508) 44(1118) 68(1727) 92(2337) CABINET Depth-in.(mm) 18.75(476) 18.75(476) 18.75(476) 18.75(476) DIMENSIONS Height-in.(mm) 25.438(646) 25.438(646) 25.438(646) _ 2S.438(646) INTERNAL VOLUME Net.Cu.Ft.(Litres) 6.2(176) ,- 13.3(377) 20.7(586) 27.9-(790) PRODUCT CAPACITY CASE PACKED-12 OZ.BOTTLE CAN 981196 238/448 371/721 504/973 _ STAGGERED-12 OZ.BOTTLE/CAN 112/220 268/268 420/812 572/1100 SHIPPING WEIGHT Lbs.(kg.) 223(101) 300(136) 431(195) 590(267) Electrical Supply 120 VAC/60 Hz/1 Ph 120 VAC/60 Hz/1 Ph 120 VAC/60 Hz/1 Ph 120 VAC/60 Hz/1 Ph Running Load Amps 3.0 5.3 6.7 6.7 Electrical Connection Cord connected j Cord connected Cord connected Cord connected Cord Plug Type NEMA 5-15 NEMA 5-15 NEMA 5-15 NEMA 5-15 ELECTRICAL SPECIFICATIONS Cord Length g' g' g' 81 Defrost Initiation Automatic Automatic Automatic Automatic Defrost Type Off cycle' Off cycle Off cycle 4� Off cycle Thermostat Digital control Digital control Digital control Digital control Lighting Type LED LED LED LED Horsepower 1/5 1/4 1/3 1/3 Refrigerant R134a,. R134a��•�_ R134a R134a Refrigerant Charge 6.5 TO 7.0 7.0 Factory Temperature Setting-Refrigerator 36(2.2)1, 36(2.2) 36(2.2) 36(2.2) Temperature Range-Refrigerator 33-46(0.5-7.7) 33-46(0.5-7.7) 33-46(0.5-7.7) 33-46(0.5-7.7) Factory Temperature Setting- 45(7.2 � REFRIGERATION White Wine ) 45(7.2) 45(7.2) 45(7.2) SPECIFICATIONS Factory Temperature Setting-Red Wine 60(15.5) 60(15.5) 60(75.5) 60(15.5) Temperature Range-Wine 40-65(4.4-18.0) 40-65(4.4-18.0) - 40-65(4.4-18.0) 40-65(4.4-18.0) Condensing Unit Location Left or Right Left or Right Left or Right Left or Right Expansion Device Capillarytube Capillary tube Capillary tube Capillary tube Pull-Out Condensing Unit Yes Yes Yes Yes Front Vented I Yes Yes Yes Yes Form No.Z2427 Rev.03.18.2016 PERLICK CORPORATION 8300 W.Good Hope Rd., Milwaukee,WI 53223 (800)558-5592 • perlick.com r PRODUCT SPECIFICATION SHEETS I* Refrigerated Cabinets 144 -- 1 ;. a, Note:Open floor drain not provided on models intended for non-packaged food. Low Height Self-contained Back Bae 17omm Cr Mill= -1 r y fr M S ■ L#J Ulm (01 i[ � la] �!f �. j [e�J Z zWW Form No.Z2427 Rev.03.18.2016 PERLICK CORPORATION 8300 W.Good Hope Rd., Milwaukee,WI 53223 (800)558-5592 perlick.com Jl WE ARE THE SPECICOOLIST ! Q ob Toll Free:855-855-0399 Email:info@atosausa.com www.atosa.com I www.atosausa.com ATOSA CATERING EQUIPMENT INC. California,Colorado,Florida,Georgia,Illinois,Massachusetts,New Jersey,0hio,Texas, Washington I Mega To sandwich Pre - A g p p Table Refrigerator series a -ri �. IfMSF8305kiml ----------- ---------_---.---------- ------------ Standard Features ,A 1 • Front breathing,side mount compressor unit 1 • Exterior&interior stainless steel construction • Stainless steel food pan included fi MSF8306 • Heavy duty Embraco compressor �``� �-- _ -- ----------------- ---------------- • Self-closing and stay open door • Efficient refrigeration system • Round comer design • Recessed door handle • Standarfsafety door lock • Magnetic door gaskets 1 tl • Pre-installed castors MSF8307 _w _------------------- --------------- • Pre-installed shelves • 1551bs loading capacity per shelf Specifications MSF8308 Model Doors Cu.Ft Shelves Exterior Packing Castors Gross HP Voltage Amps Refrigerant Dimenslons(W'D*H) DimensionslW"D'H) Weight(LBS) MSF8305 1 7.9 1 27.48 x 33.98 x 47.14 30.3 x 33.6 x 48.5 5 inch 217.8 1/4 115/60/1 4.2 R-134a MSF8306 2 14.7 2 48.23 x 33.98 X 47.14 51.2 X 33.6 x 48.5 5 inch 302.28 1/3 115/60/1 6.5 R-134a MSF8307 2 18.6 2 60.24 X 33.98 X 47.14 63.0 x 33.6 x 48.5 5 inch 351.56 1/3 115/60/1 6.5 R-134a MSF8308 3 22.6 3 72.68 X 33.98 X 47.14 75.5 x 33.6 x 48.5 5 inch 417.12 1/3 115/60/1 7.5 R-134a For best results of food preservaticn,we recommend setting your refrigerator between 33°F-38°F b 2 YEARS WARRANTY ONALL PARTS AND LABOR)US ONLY) a I d w 5YEARSWARRANTYONCOMPRESSOR(USONLY) Intertek loo3B�5 w u T _.__......,.. . --... UTOOVOTFS ______________________________________________________________________________________________________________________________________________________ 1.Don't forget to leave the unit some room to breathe! 2.Please clean the condenser frequently to give the unit more fresh air. ATOSACATERJNG EQUIPMENT INC. 19 v °b ATOSA CATERING EQUIPMENT INC. WE ARE THE SPECICOOLiST ! " Plan View n nl IAl @ 6l 35) _) 6i td 191 dl r -i9' r N 201 31L tol 3 201 _ —1 1 Side V ieaw MSF8305 MSF8306 MSF8307 MSF8308 92— 761 nl � _ - �- tat II 17�1 r�l L �I I ------------------------------------------------------------------------------------------------------------------------------------------------------ 1 erms and Conditions What is Not Covered by This Warranty 2 YEAR WARRANTY Atosa's sole obligation under this warranty is limited to either repair or replacement All claims for parts or labor must be made directly through Atosa.All claims must of parts,subject to the additional limitations below.This warranty neither assumes include:model number of the unit,the serial mmriber,proof of purchase,date of nor authorizes any person to assume obligations other than those expressly covered installation,and all pertinent information supporting the alleged defect.In case of by this warranty. compressor replacement under warranty,either compressor or compressor tag must Routine Maintenance requirements must be followed or warranty is Void be returned to Atosa along with above listed information.Failure to comply with NO CONSEQUENTIAL DAMAGES:ATOSA IS NOT RESPONSIBLE FOR warranty policies will result in voiding claims. ECONOMIC LOSS;PROFIT LOSS;OR SPECIAL,INDIRECT,OR Two Year Parts&Labor Warranty CONSEQUENTIAL DAMAGES,INCLUDING WITHOUT LIMITATION, Atosa warrants all new refrigerated components,such as the cabinet and all parts,to LOSSES,OR DAMAGES ARISING FROM FOOD OR PRODUCT SPOILAGE, be free from defects in materials or workmanship.Atosa's obligation under this REGARDLESS OF WHETHER OR NOT THEY RESULT FROM warranty is limited to a period of two(2)years from the date of original installation REFRIGERATION FAILURE. or 27 months after shipment date from Atosa,whichever occurs first.All part s WARRANTY iS NOT TRANSFERABLE:This warranty is not assignable and covered under this warranty that are defective within two(2)years of original applies only in favor of the original purchaser/user to whom delivered.ANY SUCH installation or twenty seven(27)months after shipment date from manufacturer, ASSIGNMENT OR TRANSFER SHALL VOID THE WARRANNTIES HEREIN whichever occurs first,are limited to repair or replacement(including labor AND SHALL VOID ALL WARRANTIES,EXPRESS OR IMPLIED,INCLUDING charges,of defective parts or assemblies).The labor warranty shall include ANY WARRANTY OF MERCHANTABILITY OR LABOR COVERAGE FOR standard straight time labor charges only and reasonable travel time,as determined COMPONENT FAILURE OR OTHER THE WARRANTY PACKET PROVIDED by Atosa. WITH THE UNIT. Additional Three Year Compressor Warranty ALTERATION,NEGLECT,ABUSE,MISUSE,ACCIDENT,DAMAGE In addition to the two(2)year warranty stated above,Atosa warrants its sealed DURING TRANSIT OR INSTALLATION,FIRE,FOOD,OR ACTS OF GOD: compressor to be free from defects in both material and workmanship under normal Atosa is not responsible for the repair or replacement of any parts that are and proper use and maintenance service for a period of three(3)additional years determined to have been subjected after the date of manufacture to alteration, from the date of original installation,but not to exceed five(5)years.Compressors neglect,abuse,misuse,accident,damage during transit or installation,tire,flood, that have been determined to be defective from Atosa within this extended period or act of God. will be either repaired or replaced with a compressor or compressor parts of similar IMPROPER ELECTRICAL CONNECTIONS:Atosa IS NOT RESPONSIBLE design and capacity according to Atosa's discretion.The three(3)year extended FOR THE REPAIR OR REPLACEMENT OF FAILED OR DAMAGED compressor warranty applies only to sealed parts of the compressor and does not COMPONENTS RESULTING FROM ELECTRICAL POWER FAILURE,THE apply to any other parts or components.This includes,the cabinet,paint finish, USE OF EXTENSION CORDS,LOW VOLTAGE,OR VOLTAGE DROPS TO temperature control,refrigerant,metering device,motor starting equipment,fan THE UNIT. assembly,and other electrical components,etc. THE TWO(2)YEAR PARTS&LABOR WARRANTY AND THE 404A/134a Compressor Warranty ADDITIONAL THREE(3)YEAR COMPRESSOR WARRANTY ARE AS The five-year compressor warranty detailed above will be void if the following DESCRIBED ABOVE.THESE WARRANTIES ARE EXCLUSIVE AND IN procedure is not carefully adhered to: LIEU OFALL OTHER WARRANTIES,INCLUDING IMPLIED 1.This system contains R404A or R134a refrigerant and lubricant.The lubricant has WARRANTY AND MERCHANTABILITY OR FITNESS FOR A. rapid moisture absorbing qualities. PARTICULAR PURPOSE.THERE ARE NO WARRANTIES WHICH 2.Drier replacement is very important and must be changed when a system is EXTEND BEYOND THE DESCRIPTION ON THE FACE HEREOF. opened for servicing. Outside U.S.and Canada:This warranty does not apply to areas outside the 3.Micron level vacuums must be achieved to insure low moisture levels in the continent of the United States.Atosa is not responsible for any warranty claims system. made on products sold or used in such areas. 4.Compressor must be obtained through Atosa,unless otherwise specified in *In some cases,a 25%restocking fee may be charged to a buyer for returned writing,through Atosa's warranty department. items." ----------------------------------------------------------------------------------------------------------------------------------------------------- 20 Atosa International Atosa USA www.atosa.com wwjwatosausa.com f WE ARE THE SPECICOOLIST ! Q eb Toll Free:855-855-0399 Email:info@atosausa.com www.atosa.com I www.atosausa.com ATOSACATERING EQUIPMENT INC. California,Colorado,Florida,Georgia,Illinois,Massachusetts,New Jersey,Ohio,Texas, Washington Undercounter Refrigerator Series Standard Features r • Exterior&interior stainless steel construction to MGFB401 j �3 • Heavy duty Embraco compressor • Self-closing and stay open door m • Efficient refrigeration system _ _ �.... • Round comer design • Recessed door handle 1 . • Standard safety door lock MGF8402 !� • Magnetic door gaskets • Pre-installed castors • Pre-installed shelves • 155lbs loading capacity per shelf • R I o k r 'MGF8403 �b' _20 e. QI - + _ T* 1j ,I MGF8404 Specifications Model Doors Cu.Ft Shelves F_ Or Packing Castors Gross HP - Voltage Amps Refrigerant Dimensionsons(W`D•H) Dimensions(W'D'H) Weight(Ll3S) MGF8401 1 6.5 1 27.48 X 30 X 37.16 30.3 x 33.6 x 38.2 5 inch 169.84 1/6 115/60/1 3.2 R-134a MGF8402 2 12 2 48.23 x 30 x 37.16 51.2 x 33.6 x 38.2 5 inch 230.56 1/6 115/60/1 4.2 R-134a MGFa403 2 17.9 2 60.24 x 30 x 37.16 63.0 x 33.6 x 38.2 5 inch 275 1/4 115/60/1 4.2 R-134a MGF8404 3 32.8 3 72.68 x 30 x 37.16 75.5 x 33.6 x 38.2 5 inch 314.6 1/4 115/60/1 4.2 R-134a For best results of food preservation,we recommend setting your refiigerator between 337-38'F 2 YEARS WARRANTY ON ALL PARTS AND LABOR(US ONLY) m O�: �4 5 YEARS WARRANTYON COMPRESSOR(US ONLY) ntenek ;n o3r;;; [1ufiJ li ____________________________________________________________________________________________________________________- I.Don't forget to leave the unit some room to breathe! 2.Please clean the condenser frequently to give the unit more fresh air. ATOSA CATERING EQUIPMENT INC. 13 i i Q �b ATOSA CATERING EQUIPMENT INC. WE ARE THE SPECICOOLIST !" Plan View n I la col J „,J -. r M rOl I31 ,cI 3' ,O! rot �- Side View ddi MGF8401 MGF8402 MGF8403 MGF8404 � 0 �1 ----------------------------------------------------------------------------------------------------------------------------------------------------- Terms and Conditions What is Not Covered by This Warranty 2 YEAR WARRANTY Atosa's sole obligation under this warranty is limited to either repair or replacement All claims for parts or labor must be made directly through Atosa.All claims must of parts,subject to the additional limitations below.This warranty neither assumes include:model number of the unit,the serial number,proof of purchase,date of nor authorizes any person to assume obligations other than those expressly covered installation,and all pertinent information supporting the alleged defect.in case of by this warranty. compressor replacement under warranty,either compressor or compressor tag must Routine Maintenance requirements must be followed or warranty is Void be returned to Atosa along with above listed information.Failure to comply with NO CONSEQUENTIAL DAMAGES:ATOSA IS NOT RESPONSIBLE FOR warranty policies will result in voiding claims. ECONOMIC LOSS;PROFIT LOSS;OR SPECIAL,INDIRECT,OR Two Year Parts&Labor Warranty CONSEQUENTIAL DAMAGES,INCLUDING WITHOUT LIMITATION, Atosa warrants all new refrigerated components,such as the cabinet and all parts,to LOSSES,OR DAMAGES ARISING FROM FOOD OR PRODUCT SPOILAGE, be free from defects in materials or workmanship.Atosa's obligation under this REGARDLESS OF WHETHER OR NOT THEY RESULT FROM warranty is limited to a period of two(2)years from the date of original installation REFRIGERATION FAILURE. or 27 months after shipment date from Atosa,whichever occurs first.All part s WARRANTY IS NOT TRANSFERABLE:This warranty is not assignable and covered under this warranty that are defective within two(2)years of original applies only in favor of the original purchaser/user to whom delivered.ANY SUCH installation or twenty seven(27)months after shipment date from manufacturer, ASSIGNMENT OR TRANSFER SHALL VOID THE RARRANNTIES HEREIN whichever occurs first,are limited to repair or replacement(including labor AND SHALL VOID ALL WARRANTIES,EXPRESS OR IMPLIED,INCLUDING charges,of defective parts or assemblies).The labor warranty shall include ANY WARRANTY OF MERCHANTABILITY OR LABOR COVERAGE FOR standard straight time labor charges only and reasonable travel time,as determined COMPONENT FAILURE OR OTHER THE WARRANTY PACKET PROVIDED by Atosa. WITH THE UNIT. Additional Three Year Compressor Warranty ALTERATION,NEGLECT,ABUSE,MISUSE,ACCIDENT,DAMAGE In addition to the two(2)year warranty stated above,Atosa warrants its sealed DURING TRANSIT OR INSTALLATION,FIRE,FOOD,OR ACTS OF GOD: compressor to be free from defects in both material and workmanship under normal Atosa is not responsible for the repair or replacement of any parts that are and proper use and maintenance service for a period of three(3)additional years determined to have been subjected after the date of manufacture to alteration, from the date of original installation,but not to exceed five(5)years.Compressors neglect,abuse,misuse,accident,damage during transit or installation,fire,flood, that have been determined to be defective from Atosa within this extended period or act of God. will be either repaired or replaced with a compressor or compressor parts of similar IMPROPER ELECTRICAL CONNECTIONS:Atosa IS NOT RESPONSIBLE design and capacity according to Atosa's discretion.The three(3)year extended FOR THE REPAIR OR REPLACEMENT OF FAILED OR DAMAGED compressor warranty applies only to sealed parts of the compressor and does not COMPONENTS RESULTING FROM ELECTRICAL POWER FAILURE,THE apply to any other parts or components.This includes,the cabinet,paint finish, USE OF EXTENSION CORDS,LOW VOLTAGE,OR VOLTAGE DROPS TO temperature control,refrigerant,metering device,motor starting equipment,fan THE UNIT. assembly,and other electrical components,etc. THE TWO(2)YEAR PARTS&LABOR WARRANTYAND THE 404A/134a Compressor Warranty ADDITIONAL THREE(3)YEAR COMPRESSOR WARRANTY ARE AS The five-year compressor warranty detailed above will be void if the following DESCRIBED ABOVE.THESE WARRANTIES ARE EXCLUSIVE AND IN procedure is not carefully adhered to: LIEU OF ALL OTHER WARRANTIES,INCLUDING IMPLIED LThis system contains R404A or R134a refrigerant and lubricant The lubricant has WARRANTY AND MERCHANTABILITY OR FITNESS FOR A rapid moisture absorbing qualities. PARTICULAR PURPOSE.THERE ARE NO WARRANTIES WHICH 2.Drier replacement is very important and must be changed when a system is EXTEND BEYOND THE DESCRIPTION ON THE FACE HEREOF. opened for servicing. Outside U.S.and Canada:This warranty does not apply to areas outside the 3.Micron level vacuums must be achieved to insure low moisture levels in the continent of the United States.Atosa is not responsible for any warranty claims system. made of products sold or used in such areas. 4.Compressor must be obtained through Atosa,unless otherwise specified in *In some cases,a 25%restocking fee may be charged to a buyer for returned writing,through Atosa's warranty department.. items." ------------------------------------------------------------------------------------------------------------------------------------------------------ 14 Atosa Intemational Atosa USA www.atosa.com www.atosausa.com r WE ARE THE SPECICOOLIST ! Q ob Toll Free:855-855-0399 Email:info@atosausa.com www.atosa.com I www.atosausa.com ATOSA CATERING EQUIPMENT INC. California,Colorado,Florida,Georgia,Illinois,Massachusetts,New Jersey,Ohio,Texas, Washington Upright Refrigerator-Top Mount series C Standard Features l t s •Top mount compressor units MBF8004 • Exterior&interior stainless steel construction • Dixell digital temperature control system • Heavy duty Embraco compressor • Self-closing and stay open door e) • Efficient refrigeration system + 1 t • Round comer design MBF8005 • Recessed door handle • Standard safety door lock ) 1 • Magnetic door gaskets • Pre-installed castors • Pre-installed shelves — — -- MBF8006 m ..t • 155lbs loading capacity per shelf 1 4__ -� ] C C � � l Specifications Model Doors Cu.Ft Shelves Exterior _Packing Castors Gross e i Dimensions(W'D•H) Dimensions(W`D'H) Weight(LBS) HP Voltage Amps Refrigerant MBF8004 1 22.6 3 28.74 X 33.27 X 82.89 30.4 X 34.7 X 85.8 4 inch 264.88 1/6 115/60/1 4 R-134a MBF8005 2 44.5 6 51.73 X 33.27 X 82.89 54.5 X 34.7 X 85.8 4 inch 398.64 1/3 115/60/1 6.5 R-134a MBF8006 1 3 69.2 1 9 77.8 X 33.27 X 82.89 80.7 X 34.7 x 85.8 4 inch 557.04 1/3 115/60/1 7.6 R-134a For best results of food preservation,we recommend setting your refrigerator between 337-38°F 5 2 YEARS WARRANTY ON ALL PARTS AND LABOR(US ONLY) 5 YEARS WARRANTY ON COMPRESSOR(US ONLY) Ian oertek ;n1_nek - o vv s vo tsA UTOQUOTES l� --------------------------------------------------------------------------------------------------------------------- I.Don't forget to leave the unit some room to breathe! 2.Please clean the condenser frequently to give the unit more fresh air. ATOSA CATERING EQUIPMENT INC. 03 ATOSACATERING EQUIPMENT INC. WE ARE THE SPECICOOLIST ! ' Plan View • • Side View MBF8004 MBF8005 MBF8006 L ------------------------------------------------------------------------------------------------------------------------------------------------------ Temis and Conditions What is Not Covered by This Warranty 2 YEAR WARRANTY Atosa's sole obligation under this warranty is limited to either repair or replacement All claims for parts or labor must be made directly through Atosa.All claims must of parts,subject to the additional limitations below.This warranty neither assumes include:model number of the unit,the serial number,proof of purchase,date of nor authorizes any person to assume obligations other than those expressly covered installation,and all pertinent information supporting the alleged defect.In case of by this warranty. compressor replacement under warranty,either compressor or compressor tag must Routine Maintenance requirements must be followed or warranty is Void be returned to Atosa along with above listed information.Failure to comply with NO CONSEQUENTIAL DAMAGES:ATOSA IS NOT RESPONSIBLE FOR warranty policies will result in voiding claims. ECONOMIC LOSS;PROFIT LOSS;OR SPECIAL,INDIRECT,OR Two Year Parts&Labor Warranty CONSEQUENTIAL DAMAGES,INCLUDING WITHOUT LIMITATION, Atosa warrants all new refrigerated components,such as the cabinet and all parts,to LOSSES,OR DAMAGES ARISING FROM FOOD OR PRODUCT SPOILAGE, be free from defects in materials or workmanship.Atosa's obligation under this REGARDLESS OF WHETHER OR NOT THEY RESULT FROM warranty is limited to a period of two(2)years from the date of original installation REFRIGERATION FAILURE. or 27 months after shipment date from Atosa,whichever occurs first.All part s WARRANTY IS NOT TRANSFERABLE:This warranty is not assignable and covered under this warranty that are defective within two(2)years of original applies only in favor of the original purchaser/user to whom delivered.ANY SUCH installation or twenty seven(27)months after shipment date from manufacturer, ASSIGNMENT OR TRANSFER SHALL VOID THE WARRANNTIES HEREIN whichever occurs first,are limited to repair or replacement(including labor AND SHALL VOID ALL WARRANTIES,EXPRESS OR IMPLIED,INCLUDING charges,of defective parts or assemblies).The labor warranty shall include ANY WARRANTY OF MERCHANTABILITY OR LABOR COVERAGE FOR standard straight time labor charges only and reasonable travel time,as determined COMPONENT FAILURE OR OTHER THE WARRANTY PACKET PROVIDED by Atosa. WITH THE UNIT. Additional Three Year Compressor Warranty ALTERATION,NEGLECT,ABUSE,MISUSE,ACCIDENT,DAMAGE In addition to the two(2)year warranty stated above,Atosa warrants its sealed DURING TRANSIT OR INSTALLATION,FIRE,FOOD,OR ACTS OF GOD: compressor to be free from defects in both material and workmanship under normal Atosa is not responsible for the repair or replacement of any parts that are and proper use and maintenance service for a period of three(3)additional years determined to have been subjected after the date of manufacture to alteration, from the date of original installation,but not to exceed five(5)years.Compressors neglect,abuse,misuse,accident,damage during transit or installation,fire,flood, that have been determined to be defective from Atosa within this extended period or act of God. will be either repaired or replaced with a compressor or compressor parts of similar IMPROPER ELECTRICAL CONNECTIONS:Atosa IS NOT RESPONSIBLE design and capacity according to Atosa's discretion.The three(3)year extended FOR THE REPAIR OR REPLACEMENT OF FAILED OR DAMAGED compressor warranty applies only to sealed parts of the compressor and does not COMPONENTS RESULTING FROM ELECTRICAL POWER FAILURE,THE apply to any other parts or components.This includes,the cabinet,paint finish, USE OF EXTENSION CORDS,LOW VOLTAGE,OR VOLTAGE DROPS TO temperature control,refrigerant,metering device,motor starting equipment,fan THE UNIT. assembly,and other electrical components,etc. THE TWO(2)YEAR PARTS&LABOR WARRANTY AND THE 404A/134a Compressor Warranty ADDITIONALTHREE(3)YEAR COMPRESSOR WARRANTYARE AS The five-year compressor warranty detailed above will be void if the following DESCRIBED ABOVE.THESE WARRANTIES ARE EXCLUSIVE AND IN procedure is not carefully adhered to: LIEU OF ALL OTHER WARRANTIES,INCLUDING IMPLIED I.This system contains R404A or R I 34a refrigerant and lubricant.The lubricant has WARRANTY AND MERCHANTABILITY OR FITNESS FOR A rapid moisture absorbing qualities. PARTICULAR PURPOSE.THERE ARE NO WARRANTIES WHICH 2.Drier replacement is very important and must be changed when a system is EXTEND BEYOND THE DESCRIPTION ON THE FACE HEREOF. opened for servicing. Outside U.S.and Canada:This warranty does not apply to areas outside the 3.Micron level vacuums must be achieved to insure low moisture levels in the continent of the United States.Atosa is not responsible for any warTanty claims system. made on products sold or used in such areas. 4.Compressor must be obtained through Atosa,unless otherwise specified in *In some cases,a 25%restocking fee may be charged to a buyer for returned writing,through Atosa's warranty department. items.* ------------------------------------------------------------------------------------------------------------------------------------------------------ 04 Atosa International Atosa USA www.atosa.com www.atosausa.com VP- CAUTION: WALL OR COUNTER Electrical and Plumbing connections must L be made by a qualified Service Person who will assure that the installation is in compliance with all available federal,state,and local 2-1;a•Min. Health,Electrical,Plumbing,and Safety codes. American Dish Service 5.7 cm hfr]nulacturers o1 Ware W—hmg Equij--t ELECTRIC CONNECT TO ELECTRICALSUPPLY SOURCE WWW.AMERICANDISH.COM n CONNECTION ' USING 14-12 AWG COPPER WIRE qN I� CIRCUIT PROTECTION:15 AMP CIRCUIT BREAKER Model ASQ Specifications OR FUSE WITH A 15 AMP RATING �1" WALL COUNTER 251/4' j _112"[30TH SIDES MODEL ASQ 64.1 an 1.3 cm - RATED CAPACITY(LOADS PER HOUR) 48 TOP VIEW WASH TIME(SECONDS) 40 NOTE: RINSE TIME(SECONDS) 14 All dimensions listed have a tolerance of DWELL(SECONDS) 21 +or-1/8"unless otherwise noted. TOTAL CYCLE TIME(SECONDS) 75 57.6 GAL.PER HR. WATER TEMPERATURE................................120°F 49"C WATER CONSUMPTION.............. 1.2 GALLONS PER CYCLE 24 8 2• 4.5 LITERS PER CYCLE s.t cm MOTORS. . . . . . . . . . . . . . . . . . . . 1/2 H.P., 3600 R.P.M. 62.5 cm BOTTOM OF •373 KW COUNTER —f HEATER............................................ 350 W .350 KW v E ELECTRICAL RATINGS..........115 VOLTS SINGLE PHASE 7.5 AMP 60 HZ WATER INLET......................................1/2"F P.T. oho 1.3 CM e 6.112" DRAIN......................................... 1 1/2" O.D. v E o °0 16.5 cm 3.8 CM u n o Nm3-7/8" HEIGHT(OVERALL)...........................................38- 1 9.8 cni _F j 97.8 cm WIDTH(OVERALL).................................. 25.25" \ 5-1/2 64.1 CM -- 28" 6-1/2" 1-1/2"DISCHARGE tit"F.P.T.INLET DEPTH(OVERALL)•••••'••• •• ••'••••''''''''''''' ELECTRIC 71.1 CM CONNECTION 16.5 cm SHIPPING WEIGHT........................... 266 POUNDS FRONT VIEW SIDE VIEW (120.7 k9) 'Manufacturer reserves the right to modify these SHIPPING DIMENSIONS••••••.•••...... 36"L x 36"W x 46"H specifications in compliance with regulatory 91.4 cm x 91.4 cm x 116.8 cm agencies and manufacturing expediency. Effective: 10/02 ©10/02 WE ARE THE SPECICOOLIST ! Q ob Toll Free:855-855-0399 Email:info@atosausa.com www.atosa.com I www.atosausa.com ATOSACATERING EQUIPMENT INC. California,Colorado,Florida,Georgia,Illinois,Massachusetts,New Jersey,Ohio,Texas, Washington Upright Refrigerator-Tops Mount Series C - Standard Features x. m •Top mount compressor units MBF8004 • Exterior&interior stainless steel construction . • Dixell digital temperature control system --- • Heavy duty Embraco compressor • Self-closing and stay open door d • Efficient refrigeration system • Round corner design MBF8005Ou • Recessed door handle • Standard safety door lock • Magnetic door gasketso: Mc. 4 y • Pre-installed castors • Pre-installed shelves MBF80060.1 • 155lbs loading capacity per shelf t it T" it � r P i s X. �77_ x Specifications Model Doors CU.Ft Shelves Exterior Packing Castors Gross HP Voltage Amps Refrigerant Dimensions(IMD'H) Dimensions(W'D'H) Weight(LBS) MBF8004 1 22.6 3 28.74 x 33.27 x 82.89 30.4 x 34.7 x 85.8 4 inch 264.88 1/6 115/60/1 4 R-134a MBF8005 2 44.5 6 51.73 x 3327 x 82.89 54.5 x 34.7 x 85.8 4 inch 398.64 1/3 115/60/1 6.5 R-134a MBF8006 3 69.2 9 77.8 x 33.27 x 82.89 80.7 x 34.7 x 85.8 4 inch 557.04 1/3 115/60/1 7.6 R-134a For best results of food preservation,we recommend setting your refrigerator between 33°F-38°F 2 YEARS WARRANTY ON ALL PARTS AND LABOR(US ONLY) qY c v.;✓os I L iQ g. 5 YEARS WARRANTYON COMPRESSOR(US ONLY) Intertek ht.ggge 1tJ000G� -.. ........�....-.. Vf00VOn, -------------------------------------- ---------------------------------------------------------------------------------------------------------------- 1.Don't forget to leave the unit some room to breathe! 2.Please clean the condenser frequently to give the unit more fresh air. ATOSA CATERING EQUIPMENT INC. 03 I I v ob ATOSACATERING EQUIPMENT INC. 4 VIiE ARE THE SPECICOOLIST i" Plan View I i --- Side View MBF8004 ._-----t. MBF8005 MBF8006 ;y .1 ------------------------------------------------------------------------------------------------------------------------------------------------------ Terms and Conditions What is Not Covered by This Warranty 2 YEAR WARRANTY Atosa's sole obligation under this warranty is limited to either repair or replacement All claims for parts or labor must be made directly through Atosa.All claims must of parts,subject to the additional limitations below.This warranty neither assumes include:model number of the unit,the serial number,proof of purchase,date of nor authorizes any person to assume obligations other than those expressly covered installation,and all pertinent information supporting the alleged defect.In case of by this warranty. compressor replacement under warranty,either compressor or compressor tag must Routine Maintenance requirements must be followed or warranty is Void be returned to Atosa along with above listed information.Failure to comply with NO CONSEQUENTIAL DAMAGES:ATOSA IS NOT RESPONSIBLE FOR warranty policies will result in voiding claims. ECONOMIC LOSS;PROFIT LOSS;OR SPECIAL,INDIRECT,OR Two Year Parts&Labor Warranty CONSEQUENTIAL DAMAGES,INCLUDING WITHOUT LIMITATION, Atosa warrants all new refrigerated components,such as the cabinet and all parts,to LOSSES,OR DAMAGES ARISING FROM FOOD OR PRODUCT SPOILAGE, be free from defects in materials or workmanship.Atosa's obligation under this REGARDLESS OF WHETHER OR NOT THEY RESULT FROM warranty is limited to a period of two(2)years from the date of original installation REFRIGERATION FAILURE. or 27 months after shipment date from Atosa,whichever occurs first.All part s WARRANTY IS NOT TRANSFERABLE:This warranty is not assignable and covered under this warranty that are defective within two(2)years of original applies only in favor of the original purchaser/user to whom delivered.ANY SUCH installation or twenty seven(27)months after shipment date from manufacturer, ASSIGNMENT OR TRANSFER SHALL VOID THE WARRANNTIES HEREIN whichever occurs first,are limited to repair or replacement(including labor AND SHALL VOID ALL WARRANTIES,EXPRESS OR IMPLIED,INCLUDING charges,of defective parts or assemblies).The labor warranty shall include ANY WARRANTY OF MERCHANTABILITY OR LABOR COVERAGE FOR standard straight time labor charges only and reasonable travel time,as determined COMPONENT FAILURE OR OTHER THE WARRANTY PACKET PROVIDED by Atosa. WITH THE UNIT. Additional Three Year Compressor Warranty ALTERATION,NEGLECT,ABUSE,MISUSE,ACCIDENT,DAMAGE In addition to the two(2)year warranty stated above,Atosa warrants its sealed DURING TRANSIT OR INSTALLATION,FIRE,FOOD,OR ACTS OF GOD: compressor to be free from defects in both material and workmanship under normal Atosa is not responsible for the repair or replacement of any parts that are and proper use and maintenance service for a period of three(3)additional years determined to have been subjected after the date of manufacture to alteration, from the date of original installation,but not to exceed five(5)years.Compressors neglect,abuse,misuse,accident,damage during transit or installation,fire,flood, that have been determined to be defective from Atosa within this extended period or act of God. will be either repaired or replaced with a compressor or compressor parts of similar IMPROPER ELECTRICAL CONNECTIONS:Atosa IS NOT RESPONSIBLE design and capacity according to Atosa's discretion.The three(3)year extended FOR THE REPAIR OR REPLACEMENT OF FAILED OR DAMAGED compressor warranty applies only to sealed parts of the compressor and does not COMPONENTS RESULTING FROM ELECTRICAL POWER FAILURE,THE apply to any other parts or components.This includes,the cabinet,paint finish, USE OF EXTENSION CORDS,LOW VOLTAGE,OR VOLTAGE DROPS TO temperature control,refrigerant,metering device,motor starting equipment,fan THE UNIT. assembly,and other electrical components,etc. THE TWO(2)YEAR PARTS&LABOR WARRANTY AND THE 404AI 134a Compressor Warranty ADDITIONAL THREE(3)YEAR COMPRESSOR WARRANTYARE AS The five-year compressor warranty detailed above will be void if the following DESCRIBED ABOVE.THESE WARRANTIES ARE EXCLUSIVE AND IN procedure is not carefully adhered to: LIEU OF ALL OTHER WARRANTIES,INCLUDING IMPLIED 1.This system contains R404A or RI34a refrigerant and lubricant.The lubricant has WARRANTY AND MERCHANTABILITY OR FITNESS FOR A rapid moisture absorbing qualities. PARTICULAR PURPOSE.THERE ARE NO WARRANTIES WHICH 2.Drier replacement is very important and must be changed when a system is EXTEND BEYOND THE DESCRIPTION ON THE FACE HEREOF. opened for servicing. Outside U.S.and Canada:This warranty does not apply to areas outside the 3.Micron level vacuums must be achieved to insure low moisture levels in the continent of the United States.Atosa is not responsible for any warranty claims system. made on products sold or used in such areas. 4.Compressor must be obtained through Atosa,unless otherwise specified in *In some cases,a 25%restocking fee may be charged to a buyer for returned writing,through Atosa's warranty department. items.* ------------------------------------------------------------------------------------------------------------------------------------------------------ 04 Atosa International Atosa USA www.atosa.com www.atosausa.com i ULTIMATE RESTAURANT RANGE • 60" SERIES Standard Features Commercial gas range 60-3/4"wide with a 37"high cooking top 4"Stainless steel front rail,stainless steel front and sides Configure your own custom spec sheet 0 Front located manual gas shut-off to entire range and model number at Cr One year No Quibble,24/7 parts and labor warranty Factory installed Regulator www.BuildMyRange.com. Four(pot)removable,cast iron grate tops(rear holds up to 14" stock Refer to AutoQuotes for list pricing. pot) Standing pilot for open top burners Battery spark ignition for oven bases Optional 33K Non-clog Burners(Burner Option 1) - (10)patented,one piece,lifetime clog free,cast iron burners (~ m - 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) . �• (10)33,000 BTU NAT star burners Port arrangement allows for even distribution of flame { Optional Split Burner Configuration(Burner Option 4) - (5)star/saute'burners in front and(5)standard 33K burners in rear Optional 5 Burner Configuration(Burner Options 5 and 6) ° J - Combine(2)Pyromax burners in the rear with either(3)standard 33K f burners(Opt 5)or(3)star 33K burners(Opt 6)in the front - Optional Pyromax Burners(Burner Option 7) - 40,000 BTU NAT - PATENTED high output,three piece,easy clean Non-clog burner - Built in port protection drip ring - Group of 4 burners available Optional Griddle Top(L or R)or Raised Griddle(R only) 11771 1/2"smooth,polished steel griddle plate with raised sides on 24"and 36"wide (4601 DID Shown) griddles[available in manual or thermostatic] 1"smooth,polished steel griddle plate with raised sides on 48"wide griddles Manual or thermostatically controlled 2010 Raised griddle available 24"only,manual control with under broiler AWARD Optional Charbroiler(L or R) 24"or 36"Available Removable,cast iron grates CONSTRUCTION SPECIFICATIONS Exterior Finish: Stainless steel front,sides and shelf standard. Standard Oven Models(D) RangeTop:-27"deep cooking surface.Center-to-center 45,000 BTU NAT oven with standing pilot and thermostat range of measurements between burners not less than 12",side-to-side or 175°F to 550OF(79°C to 2880C).Porcelain enamel interior measuring front-to-back.Two(2)removable one piece drip trays are provided 14"high x 26"wide x 26.5"deep.Full sized pans fit both ways.One under burners to catch grease drippings. rack with two position side rails. Flue Riser: 22.5"flue riser standard with heavy duty shelf.Optional Convection Oven Models(A): 5"and 10"flue riser available without shelf.5"and 10"flue riser not 32,000 BTU NAT convection oven with standing pilot and thermostat available on 2RR models. range of 1751F to 550OF(79°C to 2880C). Porcelain enamel interior Oven Door: Spring assisted,counterweight door. measuring 14"high x 26"wide x 24"deep.Three racks with five Oven Interior:Double sided,full porcelain enamel oven cavity for position side rails. 1/2 hp, 1710 rpm,60 cycle, 115VAC,high efficiency, superior cleanability and corrosion protection.Coved corners for easy permanent split phase motor with permanent lubricated ball bearings, cleaning and enhanced airflow eliminating hot/cold spots. overload protection and Class"B"insulation.On/Off switch to allow CO Legs: 6"stainless steel adjustable legs standard(casters optional) base to operate as a standard oven. Pressure Regulator: Factory installed. Stainless Steel Cabinet(C) Stainless steel cabinet base.Optional no-charge doors that open from the center. Available Base Combinations AA,DD,CC,AD,AC,DC SP- (N � o � us Form 460 Rev 13(May/2015) Printed in USA Dimensions-in (mm) B B rE+I IF ItF T�-A-� D -D- L T Eh 01 T :17T C0 0000 � � G J Q M I Q O 4� N O I�N R K �� � Ranges WITHOUT Convection Oven Ranges WITH Convection Oven EXTERIOR COOOPENING BOTTOM Top OM 31,V GAS CONN. ELECTRIC MODELS WIDTH DEPTH C D E F G H J K L M N 0 A B P' Q R S 460 DD 60.75' 34.00' 29.75' 31.00' 10.00° 2.75' 59.50' 22.50' 31.00' 6.00° 37.00" 15.50' 13.00° 3.25' 30.25° (1543) (864) (756) (787) (254) (70) (1511) (572) (787) (152) (940) (394) (330) (83) (768) 460 AA 60.75' 42AT 29.75' 31.00" 10.00' 2.75' 59.50° 225D' 31.00' 6.00' 8.25' 37.00' 15.50° 13.00' 3.25" 30.25' 24.00' 6.00' - (1543) (1070) (756) (787) (254) (70) (1511) (572) (787) (152) (210) (940) (394) (330) (83) (768) (610) (152) `Gas Connection will be located on opposite side of optional MODELS OVEN INTERIOR CRATE SIZE CLISIC CRATED griddle/charbroiler location(if optional griddle/charbroiler is located wIDTX DEPTH HEIGHT WIDTH DEPTH HEIGHT VOLUME WEIGHTon the left,the gas connection will be moved to the right side). 460 DD 26.0D' 26.50' 14.0Ir Configure your own custom spec sheet and (660) (673) (356) 69.00' 48.00' 74.00" 132.3cu.ft 1075lbs. 26.00' 24.00' 14.00' (1753) (1219) (1880) 3.75cu.m. 488kg. model number at WWV1f.BUiIdMyRange.com. 460�` (660) (610) (356) Refer to AutoQuotes for list pricing. UTILITY INFORMATION BTUs STD WAVY (A) (D) GRIDDLE GRIDDLE GRIDDLE CHARBROILER CHARBROILER RAISED GRIDDLE/ HOT TOP HOT TOP EACH BURNER NON-CLOG STAR/SAUTE NON-CLOG PYROMAX CNV OVEN STD OVEN 24" 36" 48" 24" 36" BROILER 12" 24" PER CAVITY PER CAVITY NAT 33K 33K 27K 40K 32K 45K 48K 64K 80K 64K 96K 33.5K 24K 48K LP 24K 24K 24K 31K 30K 40K 48K 64K 80K 64K 96K 33.5K 24K 48K GAS: ELECTRICAL: (for models with convection ovens) - One 3/4"female connection. Standard-115/60/1 furnished with 6'cord with 3-prong plug. Total max amps 5.9 per convection oven - Required minimum inlet pressure base. - Natural gas 7"W.C. - Optional-208/60/1,50/60/1 phase.Supply must be wired to junction box with terminal block located - Propane gas 11"W.C. at rear. Total max amps 2.7 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 6"high legs or casters are required.Minimum clearance from combustible construction is 10"on sides and rear for all units except charbroilers.Charbroiler units are for use in noncombustible locations ONLY. - Rear clearance to noncombustible construction is 10"for charbroilers and 0"for all other tops and bases.Side clearance to noncombustible constructions is 0"on all units. 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. CE models come standard with full flame failure and battery spark ignition.Only the 33k non-clog burner and manual griddle tops are available with CE approval. 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 F3/4" er ❑ Various salamander&cheesemelter mounts Riser available. (Please refer to the price list) k disconnect with flexible hose complies with ❑ Extra Oven Racks 1.69(specify 3ft,4ft,5ft) ❑ Rear step up burners ❑ Casters-all swivel-front with locks ❑ Flame Failure available(Contact factory for ❑ Hot Top plate-plate replaces 2 Open burners available model numbers) ❑ Cabinet base doors(No Charge) ❑ Battery spark ignition for open tops,charbroilers, griddles and hot tops INTENDED FOR COMMERCIAL USE ONLY. NOT FOR HOUSEHOLD USE. • _ • 1100 Old Honeycutt Road,Fuquay-Varina,NC 27526 - (919)762-1000 www.southbendnc.com Form 460 Rev 12(May/2015) i WE.ARE THE SPECICOOLIST ! Q �b Toll Free:855-855-0399 Email:info@atosausa.com www.atosa.com I www.atosausa.com ATOSA CATERING EQUIPMENT INC. Cal ifornia,Colorado,Florida,Georgia,IIIinois,Massachusetts,New Jersey,Ohio,Texas, Washington Mega Top Sandwich Prep Table Refrigerator Series V i MSF8305------- ---- - L Standard Features • Front breathing,side mount compressor unit ! k� • Exterior&interior stainless steel construction a o' • Stainless steel food pan included t MSF8306 • Heavy duty Embraco compressor - -_.,�' -------------------------------------- • Self-closing and stay open door • Efficient refrigeration system • Round comer design • Recessed door handle • Standard safety door lock • Magnetic door gaskets • Pre-installed castors MSF8307 - • Pre-installed shelves , • 155lbs loading capacity per shelfJim r_ I r-� Specifications ications MSF8308 Model Doors CuYt Shelves Exterior Packing Castors Gross HP Voltage Am Refrigerant Dimensions(W'D'H) Dimensions(W'D'H) WeigMILBS) � MSF8305 1 7.9 1 27.48 X 33.98 x 47.14 30.3 X 33.6 x 48.5 5 inch 217.8 1/4 115/60/1 4.2 R-134a MSF8306 2 14.7 2 48.23 x 33.98 X 47.14 51.2 x 33.6 X 48.5 5 inch 302.28 1/3 115/60/1 6.5 R-134a MSF8307 2 18.6 2 60.24 x 33.98 x 47.14 63.0 x 33.6 x 48.5 5 inch 351.56 1/3 115/60/1 6.5 R-134a. MSF8308 3 22.6 3 72.68 x 33.98 x 47.14 75.5 x 33.6 X 48.5 5 inch 417.12 1/3 115/60/1 7.5 R-134a For best results of food preservation,we recommend setting your refrigerator between 33'F-38 F 2 y =a 2 YEARS WARRANTYON ALL PARTS AND LABOR(US ONM 5 YEARS WARRANTYON COMPRESSOR(US ONLY)am Intenek ;;;;�qk --------------------------------------------------------------------------------------------------------------------- I.Don't forget to leave the unit some room to breathe! 2.Please clean the condenser frequently to give the unit more fresh air. ATOSACATERING EQUIPMENT INC. 19 I v °b ATOSA CATERING EQUIPMENT INC. "WE ARE THE SPECICOOLIST t" Plan View 391 1 161 I j mi a m a! i t6� 3 7fi Side View MSF8305 MSF8306 MSF8307 MSF8308 I n - FJ r i � IF�7 r=71 17�1 r�i r�l 17�1 17�1 I � �I ------------------------------------------------------------------------------------------------------------------------------------------------------ I i I Terms and Conditions What is Not Covered by This Warranty 2 YEAR WARRANTY Atosa's sole obligation under this warranty is limited to either repair or replacement All claims for parts or labor must be made directly through Atosa.All claims must of parts,subject to the additional limitations below.This warranty neither assumes include:model number of the unit,the serial number,proof of purchase,date of nor authorizes any person to assume obligations other than those expressly covered installation,and all pertinent information supporting the alleged defect.In case of by this warranty. compressor replacement under warranty,either compressor or compressor tag must Routine Maintenance requirements must be followed or warranty is Void be returned to Atosa along with above listed information.Failure to comply with NO CONSEQUENTIAL DAMAGES:ATOSA IS NOT RESPONSIBLE FOR warranty policies will result in voiding claims. ECONOMIC LOSS;PROFIT LOSS;OR SPECIAL,INDIRECT,OR Two Year Parts&Labor Warranty CONSEQUENTIAL DAMAGES,INCLUDING WITHOUT LIMITATION, Atosa warrants all new refrigerated components,such as the cabinet and all parts,to LOSSES,OR DAMAGES ARISING FROM FOOD OR PRODUCT SPOILAGE, be free from defects in materials or workmanship.Atosa's obligation under this REGARDLESS OF WHETHER OR NOT THEY RESULT FROM warranty is limited to a period of two(2)years from the date of original installation REFRIGERATION FAILURE. or 27 months after shipment date from Atosa,whichever occurs first.All part s WARRANTY IS NOT TRANSFERABLE-This warranty is not assignable and covered under this warranty that are defective within two(2)years of original applies only in favor of the original purchaser/user to whom delivered.ANY SUCH installation or twenty seven(27)months after shipment date from manufacturer, ASSIGNMENT OR TRANSFER SHALL VOID THE WARRANNTIES HEREIN whichever occurs first,are limited to repair or replacement(including labor AND SHALL VOID ALL WARRANTIES,EXPRESS OR IMPLIED,INCLUDING charges,of defective parts or assemblies).The labor warranty shall include ANY WARRANTY OF MERCHANTABILITY OR LABOR COVERAGE FOR standard straight time labor charges only and reasonable travel time,as determined COMPONENT FAILURE OR OTHER THE WARRANTY PACKET PROVIDED by Atosa. WITH THE UNIT. Additional Three Year Compressor Warranty ALTERATION,NEGLECT,ABUSE,MISUSE,ACCIDENT,DAMAGE In addition to the two(2)year warranty stated above,Atosa warrants its sealed DURING TRANSIT OR INSTALLATION,FIRE,FOOD,OR ACTS OF GOD: compressor to be free from defects in both material and workmanship under normal Atosa is not responsible for the repair or replacement of any parts that are and proper use and maintenance service for a period of three(3)additional years determined to have been subjected after the date of manufacture to alteration, from the date of original installation,but not to exceed five(5)years.Compressors neglect,abuse,misuse,accident,damage during transit or installation,fire,flood, that have been determined to be defective from Atosa within this extended period or act of God. will be either repaired or replaced with a compressor or compressor parts of similar IMPROPER ELECTRICAL CONNECTIONS:Atosa IS NOT RESPONSIBLE design and capacity according to Atosa's discretion.The three(3)year extended FOR THE REPAIR OR REPLACEMENT OF FAILED OR DAMAGED compressor warranty applies only to sealed parts of the compressor and does not COMPONENTS RESULTING FROM ELECTRICAL POWER FAILURE,THE apply to any other parts or components.This includes,the cabinet,paint finish, USE OF EXTENSION CORDS,LOW VOLTAGE,OR VOLTAGE DROPS TO temperature control,refrigerant,metering device,motor starting equipment,fan THE UNIT. assembly,and other electrical components,etc. THE TWO(2)YEAR PARTS&LABOR WARRANTY AND THE 404A/134a Compressor Warranty ADDITIONAL THREE(3)YEAR COMPRESSOR WARRANTY ARE AS The five-year compressor warranty detailed above will be void if the following DESCRIBED ABOVE.THESE WARRANTIES ARE EXCLUSIVE AND IN procedure is not carefully adhered to: LIEU OF ALL OTHER WARRANTIES,INCLUDING IMPLIED I.This system contains R404A or RI34a refrigerant and lubricant.The lubricant has WARRANTY AND MERCHANTABILITY OR FITNESS FOR A rapid moisture absorbing qualities. PARTICULAR PURPOSE.THERE ARE NO WARRANTIES WHICH 2.Drier replacement is very important and must be changed when a system is EXTEND BEYOND THE DESCRIPTION ON THE FACE HEREOF. opened for servicing. Outside U.S.and Canada:This warranty does not apply to areas outside the 3.Micron level vacuums must be achieved to insure low moisture levels in the continent of the United States.Atosa is not responsible for any warranty claims system. made on products sold or used in such areas. 4.Compressor must be obtained through Atosa,unless otherwise specified in *In some cases,a 25%restocking fee may be charged to a buyer for returned writing,through Atosa's warranty department. items.* 20 Atosa International Atosa USA www.atosa.com www.atosausa.com f r� Item# C.S.I. Section 11420 HEAVY DUTY COOKING vuLun HEAVY DUTY GAS RANGE 6-BURNER / 36" WIDE GAS RANGE ❑ V619136 6-Burners/Modular ❑ V6B36B 6-Burners/Cabinet Base ❑ V619136S 6-Burners/Standard Oven ❑ V6B36C 6-Burners/Convection Oven STANDARD FEATURES ■ Stainless steel front,front top ledge, burner box,sides,base, and stub back ■ 11/4"diameter front gas manifold with 11/4" rear gas connection(capped) ■ 35,000 BTU/hr.open top burners with lift off heads ® ■ 50,000 BTU/hr.standard oven burner a ■ 32,000 BTU/hr.convection oven burner ■ Porcelain oven cavity ■ Individual pilots and controls for each burner ■ Heavy-duty cast grates ■ 4"stainless steel stub riser ■ 6"adjustable stainless steel legs for"S","C",and"B"models Model V6B36C (no legs for modular model) shown on a convection oven base ■ Stainless steel cabinet base door oESICN ■ Universal rack guides,one removable shelf(cabinet base) NSF � ■ One year limited parts and labor warranty CFRTIF��O® CERTIFIED ® OPTIONAL FEATURES(Factory Installed) ❑ Cap and cover front manifold SPECIFICATIONS ❑ Stainless steel oven cavity 36" wide heavy duty gas range, Vulcan Model No. V61336 ❑ 650OF oven thermostat and steel hearth("S"models) (modular) and V663613 (cabinet base) or V61336S (standard oven ❑ Fan cooling package("C"models) base)and V61336C (convection oven base). Modular construction ❑ 4"adjustable flanged feet for modular models for ease of installation. Stainless steel front, plate ledge,front top ❑ Less legs for dolly mounting for"S","C",and"B"models ledge with pull-out condiment rails, sides, base, stub back, and ❑ 3" high toe base for curb mounting 6" adjustable legs on all "B", "S", & "C" models. Stainless steel ❑ Common condiment type,telescoping plate rails extra deep crumb tray. Six 35,000 BTU/hr. cast burners with lift- off burner heads. Individual pilots and controls for each burner. ACCESSORIES(Packaged&Sold Separately) Heavy duty cast burner grates, easy lift-off 11" x 12" in front, 14" x 12" in rear. Grates are separate from aeration bowl for ease ❑ 1",or 1 1/4"gas pressure regulator(specify gas type- of cleaning. Standard Oven: 50,000 BTU/hr. with porcelain pack loose) oven bottom,sides and indoor panel.Convection Oven: 32,000 ❑ Set of 4 casters,6" high(two locking) BTU/hr.with porcelain oven bottom,sides and interior door panel ❑ 6"adjustable flanged feet for"S","C",and"B"models (115v-1 phase blower motor, 4 amps, 6' cord and plug). Oven ❑ Extra removable shelves for use with Universal rack guides measures 27"w x 27"d x 13"h. Standard oven thermostat adjusts (for cabinet base) from 1500 - 550°F. Convection oven adjusts from 1750 - 550OF ❑ "S"Grates and the optional finishing oven for standard ovens adjusts from ❑ Banking strip 3000-650°F. Standard oven supplied with one rack, convection ❑ Common condiment type,telescoping plate rails oven with two racks. Both ovens allow for three rack positions. (starting at 24" length) Oven door is heavy duty with counter weight door hinges. ❑ 10",22",or 34" high back risers(no shelf) 11/4" diameter front gas manifold and 11/4" rear gas connection, ❑ 22"single deck solid or flo-thru high shelf risers capped.Total input 210,000 BTU/hr. ❑ 34"double deck solid or flo-thru high shelf risers Exterior Dimensions: ❑ Dolly frame's 363/4"d x 36"w x 36"h on 6" adjustable legs ❑ Flexible gas hose-quick disconnect&restraining device mun a division of ITW Food Equipment Group LLC P.O.Box 696 ■ Louisville,KY 40201 ■ Toll-free: 1-800-814-2028 ■ Local:502-778-2791 ■ Quote&Order Fax: 1-800-444-0602 Fnm2s innlrn HEAVY DUTY • • vmLun HEAVY DUTY GAS RANGE 6-BURNER / 36" WIDE GAS RANGE INSTALLATION INSTRUCTIONS 1. A properly sized gas pressure regulator suitable for battery or 5. For proper combustion, install equipment on adjustable legs or single unit application must be furnished and installed. Natural gas casters. On curb or platform, allow 31/2" front overhang. Toe base 6.0"W.C.,propane gas 10.0"W.C. with leveling bolts are required for curb installation. Specify when 2. An adequate ventilation system is required for commercial cooking ordering. equipment. Information may be obtained by writing to the National 6. Cannot be batteried with GH series equipment. Fire Protection Association,1 Batterymarch Park,Quincy,MA 02269, 7. This appliance is manufactured for commercial installation only www.NFPA.org.When writing,refer to NFPA No.96. and is not intended for home use. 3. These units are manufactured for installation in accordance with ANSZ223.1A (latest edition), National Fuel Gas Code. Copies may NOTE: In line with its policy to continually improve its product,Vulcan be obtained from The American Gas Association, 400 N Capitol St. reserves the right to change materials and specifications without notice. NW,Washington,DC 20001,www.AGA.org. 4. Clearances Rear Sides Specify type of gas when ordering. Combustible 10" 10" Specify altitude when above 2,000 feet. Non-combustible 0" U. 14.250" 11.7I50" aE� ��, a`y 8.000" —I 12.000" I—13.375" ass u 40.500" Ulu. 36,000" X. ® ! 31.625" .. 0 36.000" 36.750" 41.875" TOP MODEL DESCRIPTION _ a :, x . ,_ TOTAL INPUT - SHIPPING WEIGHT CONFIGURATION NUMBER BTU/HR r LBS/KG V6B36 6-Burners/Modular 210,000 400/180 V6B36B 6-Burners/Cabinet Base 210,000 435/196 V6B36S 6-Burners/Standard Oven Base 260,000 690/311 V6B36C 6-Burners/Convection Oven Base 242,000 730/329 This appliance is manufactured for commercial use only and is not intended for home use. mun a division of ITW Food Equipment Group LLC P.O. Box 696 ■ Louisville,KY 40201 ■ Toll-free: 1-800-814-2028 ■ Local:502-778-2791 ■ Quote&Order Fax: 1-800-444-0602 NOTE: In line with its policy to continually improve its products,Vulcan reserves the right to change materials and specifications without notice. F�7d9R Ind/171 PRODUCT SPECIFICATION SHEETS ► Refrigerated Cabinets • • • . • • Y JOB C �L US AREA ITEM NO. cSam MODEL NO. I =0=c BBSLP36 1-Door Model _1M �_E �- BBSLP60 2-Door Model BBSLP84 3-Door Model BBSLP60 with stainless steel BBSLP108 4-Door Model doorshown MODELr r: NUMBER OF COMPARTMENTS 1 2 3 4 Length-in.(mm) 36(914) 60(1524) 84(2134) 108(2743) EXTERIOR - - - CABINET Depth-in.(mm) 24.75(629) 24.75(629) 24.75(629) 24.75(629) DIMENSIONS Height-in.(mm) 29(736) 29(736) `"29(736) 29(736) INTERIOR Length-in.(mm) 20(508) 44(1118) 68(1727) 92(2337) CABINET Depth-in.(mm) 18.75(476) - 18.75(476),'^- = 18.75(476), 18.75(476) DIMENSIONS - - - - Height-in.(mm) 25.438(646) 25.438(646) 25.438(646) 25.438(646) INTERNAL VOLUME Net.Cu.Ft.(Litres) 6.2(176) 13.3(377) m 20.7(586) -27.9(790) PRODUCT CAPACITY CASE PACKED-12 OZ.BOTTLE/CAN 98/196 238/448 371/721 504/973 STAGGERED-12 0Z.BOTTLE/CAN 112/220 268/268 420/812 .572/1100. SHIPPING WEIGHT Lbs.(kg.) 223(101) 300(136) 431(195) 590(267) Electrical Supply 120VAC/60 Hz/1 Ph 120 VAC/60 Hz/1 Ph 120 VAC/60 Hz/1 Ph 120 VAC/60 Hz/1 Ph Running Load Amps 3.0 5.3 6.7 6.7 Electrical Connection Cord connected Cord connected Cord connected Cord connected Cord Plug Type NEMA 5-15 NEMA 5-15 NEMA 5-15 NEMA 5-15 ELECTRICAL SPECIFICATIONS Cord Length 8' __ 8' 8' 8' Defrost Initiation Automatic Automatic Automatic Automatic Defrost Type Off cycle Off cycle Off cycle ,Off cycle Thermostat Digital control Digital control Digital control Digital control Lighting Type LED' "LED LED LED Horsepower 1/5 1/4 1/3 1/3 Refrigerant R134a R134a =11134a �R134a Refrigerant Charge 6.5 7.0 7.0 7.0 Factory Temperature Setting-Refrigerator 36(2.2) 36(2.2) 36(2.2) x 36(2.2) Temperature Range-Refrigerator 33-46(0.5-7.7) 33-46(0.5-7.7) 33-46(0.5-7.7) 33-46(0.5-7.7) Factory Temperature Setting- REFRIGERATION White Wine 45(7.2) 45(7.2) 45(7.2) 45(7.2) , SPECIFICATIONS ° Factory Temperature Setting-Red Wine 60(15.5) 60(15.5) 60(15.5) 60(15.5) Temperature Range-Wine '40-65(4.418.0)X 40-65(4.4-18.0) 40-65(4.4-18.0) 4765(4A-18.0) Condensing Unit Location Left or Right Left or Right Left or Right Left or Right Expansion Device: Capillary tube' Capillary tube Capillarytube Capillarytube Pull-Out Condensing Unit Yes Yes Yes Yes Front Vented �, Yes- � .yes Yes z Yes a Form No.Z2427 Rev.03.18.2016 PERLICK CORPORATION 8300 W.Good Hope Rd., Milwaukee,WI 53223 (800)558-5592 perlick.com PRODUCT SPECIFICATION SHEETS ► Refrigerated Cabinets • SELF-CONTAINEDREFRIGERATOR 3-AND D• • • Note:Open floor drain not provided on models intended for non-packaged food. Low Height Self-Contained Back Bar WRoom �RI or 77- 11M F21 I� � •ow -- I IXI IF Miali ` [� G t � low 1r t+ �+ [w]earl ZOOM [11F Or 11 11*11T 9 won Form No.Z2427 Rev.03.18.2016 PERLICK CORPORATION 8300 W.Good Hope Rd., Milwaukee,WI 53223 (800)558-5592 perlick.com t WIV LLbwok GiJ QO "" a MI w IC,e— W�(, YJ '19F 0 'NO 1056.3 P C r.___O�� PaLTN FMNSSti I I ; IJ 2 �pM,of d 2 S 12 RY __11 �� ..... ENT T CO: LOUNGE-26SEATS VESTIBULE o rq�• d 2 d CtI kiC S C B @ 1 d O2 U yu� 5 MAIN DINING- > 4 BAR-16 STOOL$ a a ° d PARLOR-29SEATS L 3 i d 2 4 a d a GARDEN DINING ROOM-21 SEATS .. 7 MEN PREP KITCHEN - - Q WOMEN cc cc ..O' D L Z K❑ TCHEN N .,EX �1.. ° S 4 .. ' TERIOR G.R.II RRAGE.BBSEATS 2. ..� BANQUET ROOM-325EAT5 p Z UNRU FC S ABO LSNAOE _ .. �_ 4 - FREEZER 2 5 4 COOKLINE W BANQUET lcn WW / .. .._ -IN-COO � LER a PREP KITCHEN W 1+ BACK BAR- WALK-IN WALK-IN {,,.-q-_4','�q, -',<, 9SEATS COOLER FREEZER O kYC CtI I� 6 5 DISH WASHING STATION 77 .. O 71� N EXISTING SEATING PLAN EXISTING SEATING PLAN OCCUPANT&SEATING SUMMARY: A. OCCUPANT LOAD FOR MAIN RESTAURANT INTERIOR PER SITE VERIFICATION&FIELD MEASURE BY - DATE ISSUED:- 01.05.2022 CATALYST ARCHITECTURE DATED 12.21.2021 - REVISIONS: • GENERALSEATING 1. MAIN DINING —102 2. BAR = 14 - 3. LOVNGF — 26 - - 4. PARLOR = 29 S. GARDEN DINING ROOM= 21 6. BANQUET.ROOM = 32 7. BACK BAR = 9 E TOTAL —233 STANDING/WAITING = 20 • EMPLOYEES = 35 - 8 ENTERTAINMENT = 3 SUB-TOTAL =286 DRAWN BY: A-., SCALE: 1/8'21 O' B. OCCUPANT LOAD FOR EXTERIOR GARDEN TERRACE PER SEATING PLAN LAYOUT: GENERAL SEATING = 86 DRAWING NO: SUB-TOTAL ALL CUSTOMER SEATING =319)86+233) ., +STANDING/WAITING = 20 TOTALSEATING =339 A1.0 2 ,mum.m~mm.sv>...rmvrnLm.oq_rvue_.>uf.�n z m X o� � .r' z oX cn o� m Z M m O 4k t r a C � � 1 I � - m 1 S 3 a a�x N Z O of Moo p y Z ba >n m n m D O \ v-a ry r'�P 0 c'0 w..- noc a po nQ o mi c �. DnD �� v P c > ��� m mW�vi m Oz D E m w 0 D D 1 m D a m2 � O y DNZ y vZZ�Z[�[nn - r O O_ Om � POA 0 2O m=r0O Z 0PmPm �25 cZ z W0m w1, �mOz?Z c I'm D10 Z W P Z mm I Zc I Y \ g .. mm O �D p W m Z p O I q P IA P .. D A D D v x Z. mO Z O D mm 2 m D Z II oz po(i' \ .. I W N N Z \ m0 my m� to io p m mow. m 3Amm 'm A 9 m D r Z Z m m D l O N 0 VI OZ p m D. \ m D N w w y N W D P Ll P r bw 5 0 DD C P. n m , w rill w w D r .. ; r, P 0 p m � c I A Catalvst THE WEST END x£�s Architecture fInteriors • Z G) Where visions take shape m` 0 0 20 SCUDDER AVE,HYANNIS,MA p S 3 203WLLLOWSTR ,SWEF WMOUMPORT,MF02676 b �f�ft P.506362-8362 WWW.UTALYSTAROHRECR.OJM i I j I er—"3/4 71 Z Z 4 4 4 2 2 U U U U U U i 2 1r—n t/4• - 10--61,�• ENTRY VESTIBULD OU LOUNGE -22 SEATS 2 �I C) 0 2 A nn nn ,�-s• 0 C D 4 4 4 4 4 C) 0 C) 0 2 2 fi 4 �Li UU UU UU - �+ MAIN DINING -104 SEATS 0 p � 4 00000,0-0o0 k BAR— nnn p nn 12 STOOL 2 4� 6 4 4 I, .. 8 3 rM 0 0 0 w ---- ---Design build new illuminated back bar shelving -----' 4 4 4 4 r"n CA ,I 6 2 Cn po nn- 2 2 4 4 4 J` \ GARDEN DINING ROOM 25 SEATS [7 ,y MEN S BATHR00 5 Co E KIT HENI OM N S RA iHC) OMB I 2 (KITCHEN r �A 4 5 �! 4 lean & degrease hood, C) floors, walls & existing equipment AN 2 AN UET ROOM — 34 SEATS B Q PLAN A 4 " t ., T. OCCUPANCY SEA COUNT QTY. TY AIN DINING 10 EATS 23 0 12 NDIN WA{ ING 45 1\4 FREEZERGUNGE MPLOYEES BANQUET COOKLINE PALOR 17 5C GARDEN DINING ROOM 25 4 BANQUET ROOM 4 BANQUET ROOM 19 fig TOTAL SEATS 233 TOTAL OCCUPANCY 314 W , . WALK—IN COOLE - R KI CHI I 5 The West End 20 Scudd v . er A e IWALK- - IN FREEZE -Y HYANNIS, MA. BANQUET ROOM - 19 SEATS DISH WASHING STATION I Don nn op s� fi 4 q. 1r-1o• Seating Plan SCALE MR. f1e=11 1/4• 1�4 1/8QI7A17 A=2 II l '' I' l I • b •7 ENTRY b. tors 1/t' tr-tl t/r o � LOUNGE 0 - Remove banket seating and install drink rail 2W-0 ljr emove all booths, tables & seating and install new. Layout to be emove and replace cer� is the submitted prior to installation. Refinish hardwood flooring Replace ceiling -fans & lighting fixtures , Install 2 x 2 Faux ceiling anels 00000000- 0000 remove and rep ace bar top with qua z f New PARLOR Til- nd pain new bar equipment per attached a aU io0.11 elocate two wall heads to ceiling - --Design build new illuminated back- bar shelving I 'i i • i � 0 M N S BATHR00 � GARDEN DING ROOM - O PREP TITCFM .. BATHROOM] r� KITCHEN emove and replace wall and floor the - - i aint trim and ceilin P s both bathrooms g lean & degrease hood, floors, walls & existing equipment r� Remove Carpet and install new Vinyl plank Install Faux ceiling panels Paint walls and trim s and seating -- ALL Off SIGNS AND EMERGENCY TO'BE CHECKED AS REQUIRED FOR CODE COMPLIANCE. Install new table g a _ CHECK ALL EXISTING MEANS OF EGRESS FOR PROPER RxcnON OF PANIC HARDWARE. ANSUL SYSTEM SPRINKLER SYSTEM AND ARE EXTINGUISHER INSPECTIONS AS REQUIRED. EXISTING FIRE ALARM TO BE MONITORED BY ALARM COMPANY. BANQUET ROOM BANQUET COOKLINFI MAINTAIN W CLEARANCE FOR ALL EGRESS ISLES Irr ° WALK—IN COOLS PREP K= - The West End 20 Scudder Ave. �r HYANNIS, MA. Irk t !r DISH ASHING STATION O=M Ir-tag Floor Plan _ owe SME t•1' 1�-11 1 4 , I I - A= 1 1/8QI 7 j �__