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HomeMy WebLinkAboutCAPE COD MELODY TENT - FOOD (2) ---- ------ -. --- -CAPE COD MELODY t Cape Cod Melody Tent TENT SNACK BAR 41 W. Main St. Hyannis west Main_St..,xv,_- t Town of Barnstable BOARD OF HEALTH John T.Norman Board of Health Donald A.Gaudagnoli,M.D. aAr NSTABLL F.P.(Thomas)Lee P MAS•4 � Daniel Luczkow,M.D. Alt. � gY4 ,m 200 Main Street, Hyannis, MA 02601 Phone: (508) 862-4644 Fax: (508)790-6304 www.townofbarnstablems Permit to Operate a Food Establishment In accordance with regulations promulgated under authority of 105 CMR 590.000 M.G.L. Chapter 94 Sections 305A, 305B, 146, 189 and 189A; Chapter 111,Sections 5 and 127A, a permit is hereby granted to: Permit No: 289 Issue Date: 01/01/2022 DBA: CAPE COD MELODY TENT SNACK BAR OWNER: SOUTH SHORE PLAYHOUSE, INC. Location of Establishment: 41 W. MAIN STREET HYANNIS, MA 02601 Type of Business Permit: FOOD SERVICE Annual: Seasonal: YES IndoorSeating: 2300 OutdoorSeating: 0 Total Seating: 2300 FEES FOOD SERVICE ESTABLISHMENT: $300.00 YEAR. 2022 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2022 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE- FOOD: MOBILE- ICE CREAM: Q� FROZEN DESSERT: Thomas A. McKean, IRS, CHO, Health Agent FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: For Office Initials: '"�'� Town of BarnstableDate PaidEARNSTABLK : Inspectional Services�� Public Health DivisionCheck# QED MAC A Thomas McKean,Director 200 Main Street,Hyannis,MA 02601 Office: 508-862-4644 Fax: 508-790-6304 APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE March 4,2022 NEW OWNERSHIP RENEWAL X NAME OF FOOD ESTABLISHMENT: Cape Cod Melody Tent DBA South Shore Playhouse Associates ADDRESS OF FOOD ESTABLISHMENT: 41 West Main Street l MAILING ADDRESS(IF DIFFERENT FROM ABOVE): P.O. Box 325, Cohasset, MA 02025 E-MAIL ADDRESS: vlongo@themusiccircus.org Vq TELEPHONE NUMBER OF FOOD ESTABLISHMENT: ?( 81 ) 383 - 9850 Business office TOTAL NUMBER OF BATHROOMS: WELL WATER: YES NO ... (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: SEASONAL: X DATES OF OPERATION: 5 / 15/ 22T0 9 / 15/22 V< 2 00 A NUMBER OF SEATS: INSIDE: OUTSIDE: TOTAL: 2250 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? No IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S)? TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW) X FOOD SERVICE RETAIL FOOD-ONLY required for TCS foods(foods requiring refrigeration/freezer) BED&BREAKFAST CONTINENTAL BREAKFAST COTTAGE FOOD INDUSTRY(formerly residential kitchen) MOBILE FOOD FROZEN DAIRY DESSERT MACHINES ... (MONTHLY LAB ANALYSIS REQUIRED) CATERING ... (CATERING NOTICE REQUIRED BEFORE EVENT(SEE PAGE#2) *** SEASONAL,MOBILE & NEW FOOD ONLY*** REQUIRED TO CALL HEALTH DIV.FOR INSPECTION PRIOR TO PERMIT BEING ISSUED PLEASE CALL 508-862-4644 Q:\Application FonmsTOODAPP REV3-2019.doc OWNER INFORMATION: FULL NAME OF APPLICANT South Shore Playhouse Associates, Inc. SOLE OWNER: YES/NO OWNER PHONE# 781-383-9850 ADDRESS_ 41 West Main Street Hyannis MA 02601 VX CORPORATE OWNER: CORPORATE ADDRESS: South Shore Playhouse Associates, PO Box 325, Cohasset, MA 02025 PERSON IN CHARGE OF DAILY OPERATIONS: Vince Longo 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 d �1. Tamara Scharoff 6 / 20 /2026 1. John Cotellessa 7 / 19 / 26 , r 2. John Cotellessa 6 / 23 /2026 a'. 3 / 4 /22 SIGNATURE O LICANT DATE ***FOOD POLICY INFORMATION*** SEASONAL FOOD SERVICE:All seasonal food establishments,including mobile trucks must be inspected by the Health Div. prior to opening!! Please call Health Div.at 508-862-4644 to schedule your inspection. Please call at least(7)days in advance. FROZEN DAIRY DESSERTS: Frozen desserts must be tested by a State Certified lab prior to opening and monthly thereafter, with sample results submitted to the Health Div. Failure to do so will result in the suspension or revocation of your Frozen Dessert Permit until the above terms are met. CATERING POLICY: Anyone who caters within the Town of Barnstable must notify theTown by fax or mail prior to catering event. You must complete a catering notice found at http://www.townofbarnstable.us/healthdivision/applications.asp. OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. NOTICE: Permits run annually from January I st to Dec.3 1"each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC 1st. Q:\Application FormsTOODAPP REV3-2019.doc I In/ UNRIC CURICUS wi-Ifel (0) BY T-121-ff-IT 0j 0 om OJC March 16, 2022 Town of Barnstable Public Health Division 200 Main St. Hyannis, MA 02601 RE:2022 Licenses—Cape Cod Melody Tent Dear Licensing Coordinator, Please find enclosed the completed Application for Permit to Operate a Food Establishment for the Cape Cod Melody Tent's 2022 season. Per the instructions,enclosed is: • Completed application • Copies of employees'food protection manager training certificates • Copy of employees'food allergen awareness training certificate • Check#11115 payable toe the Town of Barnstable in the amount of$300 Please mail the licenses to our business office in Cohasset, rather than to the Cape Cod Melody Tent.The address is:PO Box 325,Cohasset, MA.02025. Please contact me if there are any questions and thank you for your kind assistance. Kind regards, qm— JeaAeBaggis Office Manager SSPA, Inc.dba South Shore Music Circus and Cape Cod Melody Tent CC:Vincent G. Longo/file kemz vlJ� (NnT P.O. Box 325 Cohasset, Massachusetts 02025 781-383-98 COLPL Cod Tastefully ®one Catering. P.G. Box 677 Flyann:isport, Ala. 02647 CC MT & SSMC 2020 dATEAING NCLU EM WITH.ALL DINNER.SELECTIONS Tossed Garden Salad, Fresh Breads Select Two Entrees Charbroiled) New. Ya%'rk Sirloin Steal Weak P'izziola Grilled Porterhouse (Pork Chops, apple daze Grilled Chicken. Breast.Ter Chicken Marsala Buffalo Fried Chicken Fresh Lo- cal Native chroA,..crumb topping. Balked) Cod' Bella Vista. Baked. Stuffed Schrod,. lobster sauce Please Select one potato or rice ore ve etable Roasted red bliss mashed gotato, rice Oilaf Whole green beans corn on the cob. stirs fry ve Select one dessert: **Strawber , Shortcake _A l Cris , Cookies Brownies ***6LUTEN FREE, DAIRT FREE, VEGETARIAN.IVEGAN AVAILABLE; UPON REQUEST ,4 rol Town of Barnstable BOARD OF HEALTH John T.Norman Board of Health Donald A.Gaudagnoli,M.D. Btrt.NSTABLe, Paul J.Canniff, D.M.D. 39 F.P. Thomas Lee Alternate ts��. ,� 200 Main Street, Hyannis, MA 02601 Phone: (508) 862-4644 Fax: (508)790-6304 www.townofbarnstablems Permit to Operate a Food Establishment In accordance with regulations promulgated under authority of 105 CMR 590.000 M.G.L. Chapter 94 Sections 305A, 305B, 146, 189 and 189A; Chapter 111, Sections 5 and 127A, a permit is hereby granted to: Permit No: 289 Issue Date: 01/01/2021 DBA: CAPE COD MELODY TENT SNACK BAR OWNER: SOUTH SHORE PLAYHOUSE, INC. Location of Establishment: 41 W. MAIN STREET HYANNIS, MA 02601 Type of Business Permit: FOOD SERVICE Annual: Seasonal: YES IndoorSeating: 2300 OutdoorSeating: 0 Total Seating: 2300 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, RS, CHO, Health Agent FOR ESTABLISHMENTS WITH SEATING: 1 PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: 1 a " of r ]For Offilee...1,IInitials: SILL Town of Barnstable 3 l� 20 Inspectional Services � t - # lt �tl �' Public Health Division Thomas McKean,Director 2001VMain Street,Hyannis,MA 02601 Office: 508-862-4644 Fax: 508-790-6304 APPLICATION FOR PERMIT TO OP RATE A FOOD ESTABLISHMENT DATE Mai&CLIfi 7021 NEW OWNERSHIP RENEWAL Yews NAME OF FOOD ESTABLISHMENT: Catie.Cod:Meiody nt ADDRESS OF FOOD ESTABLISHMENT: 41 W. Main Street, Hyannis, Ma 02601 MAILING ADDRESS(IF DIFFERENT FROM ABOVE): P.Q. Boi 325„Cohasseti Ma.02025- E-MAIL ADDRESS: vlon oCa themusiccirc.u. ._Or TELEPHONE NUMBER OF FOOD ESTABLISHMENT: awa-uso,Cor orate Office TOTAL NUMBER OF BATHROOMS:? WELL WATER: YES—NO ...(ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: SEASONAL: Yes DATES OF OPERATION: / 0211010 / 07 /21 NUMBER OF SEATS: INSIDE: OUTSIDE: TOTAL: SEATING: MUST OBTAIN A COMMON VICTUALLER'S LICENSE FROM LICENSING DIV. O ***OUTSIDE DINLXG'REMINDER*** U'ISID DI LNG I ST B APEB VFD BY TIME HRALTII D[V.AND LICENSING.ANOLME E'T CIUTSIDEvNING REQUIREMENTS. IS WAIT STAFF PROVIDED FOR OUTSIDE DINING? No IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S)? TYPE OF ESTABLISIIMENT: (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 I AB ANAC;YS15 REQIJIAED) -�CATEMNG ...(CATERING NOTICE REQUlREB BEFORE EVEN''(SEE PAGE k2) *** SEASONALiMORILE&NEW FOOD ONLY"** E Ul T I3 IV (3R IN PF.CT P OR T PERMIT BEING IS U'ED` ;PLEASE CALL 08-$62-4644 QAApplication FortnsTOODAPP 2020.doc OWNER INFORMATION: FULL NAME OF APPLICANT South Shore Playhouse Associates, Inc, SOLE OWNER: YES/NO OWNER PHONE# 781 383 9850 ADDRESS P:O, Box 325 ,Cohiasset Ma.02025; CORPORATE OWNER: South Shore Playhouse Associates, Inc. CORPORATE ADDRESS: P. 0 Box 325, Cohasset,Ma PERSON IN CHARGE OF DAILY OPERATIONS 1/t'nce( yngq. List(2) Certified Food Protection Managers AND at least(1)Allergen Awareness Certified Staff All FOOD ESTABLISHMENTS must have I Certified Food Protection Manager PER SHIFT. **ATTACH COPIES OF CERTIFICATES** The Health Div,will NOT use past years'`records.You must provide.new copies and POST'T` CE TIFICATEs at your food establishment. Certified Food Manstgers. Ex ire ion Date Allergen Awareness. E'snirtitiun:DA& Kevin Dubois 2. Kenneth Cassin 1 e1 I 1 03 t 16 2021 SIGNATURE' ;>APPLICANT DATE ***FOOD POLICY INFORMA TIQN**#' SEASONAL"FOOD SERVICE:All seasonal food establishments,including mobile trucks must be inspected by the Health iv. pilot•to openinel I Please call Health Div:at 5084624644 to schedule your inspection, Please call at least(7)days in advatice. N'ROZEIiI DATItI'DESSLItTS: I cozen desserts must.,be tested by a State Certified lab prior to opening aad monthly thereafter, with sample results submitted to the Health Div. Failure to<do so will result in,tl a suspension or revocation:.ofyour Nozen Dessert ;Permit until the above terms are mei CATERING POLICY: Anyone W.ho caters cvtthin,th.a Town ofBarniig6le must notify theTowti by fax:or maiiprier tq-;catering 'event. You must complete a catering notice.found at:b.t ://iv.ww. whdfb.irnstable.��s/hetlfl�divislgnln licatiptl�: OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. NOTICE: Permits:run annually from January 1 st to Dec.3?.each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLItvx1T'ION(S)AND REQUIRED l~EM BY DEC 1st. Q:1Application FormsTOODAPP REV3.2019,doc C co� fil-Oro °Bellaire, Dianna From: Vincent Longo <vlongo@themusiccircus.org> Sent: Wednesday,June 10, 2020 2:16 PM To: Bellaire, Dianna Cc: Cecelia Eby; Katie Walsh; Keith Bellevue Subject: RE'. Cape Cod Melody Tent 2020 Dianna We would like to apply the fees for next year. Thank you Vince Longo CEO/Executive Producer Cape Cod Melody Tent, Hyannis, MA South Shore Music Circus, Cohasset, MA Music Circus Productions, Cohasset, MA 781-383-9850 781-383-9804 (fax) vlon o c TheMusicCircus.org From: Bellaire, Dianna <Dianna.Bella ire@town.barnstable.ma.us> Sent:Wednesday,June 10, 2020 2:08 PM To:Vincent Longo<vlongo@them usiccircus.org> Cc: Bellaire, Dianna <Dianna.Bellaire@town.barnstable.ma.us> Subject: Cape Cod Melody Tent 2020 Hi; I read your announcement on your website you are not going to open for the 2020 season. Please let know if you need a refund or want to apply to next year? The amount for the food permit that you paid was$300.00 Dianna Bellaire Permit Technician Town of Barnstable Health Division 200 Main Street Hyannis, MA 02601 P:508-862-4643 Fax:508-790-6304 Email:Dianna.Bellaire @town.barnstable.ma.us The information contained u1 this electronic transmission("e-mail"),including any attachment(the"Information"),may be confidential or othcx«�se exempt from disclosure.It is for the addressee only.This Information may he prii leged and confidential work-product or a privileged and confidential coniniunication.The Information may also be deliberative and pre decisional in nature.As such,it is for internal use-only.The.Information may not be disclosed without the prior written consent of the Director of Public Health and/or the 1 ['own Attorney Office of the'lbwn of Barnstable. If you have received this e-mail.by mistake,please notify the sender and delete it from your system.Please do not copy or forward it.Thank you for your cooperation. CAUTION:This email originated from outside of the Town of Barnstablel°Do not click;links,'open' attachments or reply, unless you recognize the sender's email address and know the content is safe! i oFI"HE TOWN OF BARNSTABLE HEALTHINSPECTOR•s Establishment Name: Date: Page:.. Of Z-- . ti OFFICE HOURS PUBLIC HEALTH DIVISION " s.00 s:3oA.M. BARNSTABLE. • 200 MAIN STREET - 3:30-4:30 P.M. Item Code .0-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified MASS. g, MON.-FRI. _ 94 1659• .• - HYANNIS,MA 02601 508-862-4644 No Reference:.;R. Red,,ltem PLEASE PRINT CLEARLY... 'EO"" FOOD ESTABLISHMENT INSPECTION REPORT - Name n l Date Type of" Tyoe of Inspection �t 3102 ratl it Routine Address (�� / Risk Food Service Re-inspection �jV /hPr ` l Level Retail p Previous Inspection Telephone Residential Kitchen.. Da '" I / Mobile Pre-operab CiN �(o Owner. HACCP Y/N Temporary us ss ;- . - _ Caterer General Complaint - Pers. on in Charge(PIC)'_ Time bed&Breakfast HACCP 1 Y 1 F- - In; Other a Inspector Out: 3r_ E-� 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) ❑ -39 - 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/Knowledgdable/.Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS /LC ❑2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color AdditivesAltyc _ - � .. ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals , 2 FOOD FROM APPROVED SOURCE TIMEIrEMPERATURE 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 wit i Approved'Procedures/HACCP Plans ❑ 19.Hot and Cold Holding ,u PROTECTION FROM CONTAMINATION ❑ 20.Time As a Public Health Control ❑8.Separation./Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) Q" ❑9.Food Contact Surfaces Cleaning and Sanitizing ❑2.1.Food and Food Preparation for HSP ❑,10.Proper Adequate Hand"washing CONSUMER ADVISORY ❑ 11.Good Hygienic,Practices ❑22.Posting of Consumer Advisories Violations Related.to Good Retail Practices-(Blue Items) Total Number of Critical ViolationsV 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 v� _ 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 ❑ Othei: 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 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 regardless of the number_of critical,,results in an F., B=One critical violation and less than 4 non-critical violations g 25.Equipment and Ufensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food 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)(566.007) 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 ed,7 to-8 non-critical violations. if 1 critical refrigeration. within 10 days of receipt of this order. violatio 4 to 8 .on-critical violations=C. 29.Special Requirements (590.009) y p t i P i gn ure Print:30.Other PATE OF RE-INSPECTION: Inspector' 31.Dumpster screened from public view GC Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed FrozemDessert Machines: Outside Dining Y N PIC's S' n ure Print: Self Service Wait Service Provided Grease Trap.Size.. Variance Letter Posted : Y. N Dumpster Screen? Y N -- ,.-'----�-r..---..�_:........._ ��..-_ tee...,.-.,:,,�_ _ ... .,,.._. -� .--'--,-' -�+yF,..�°�...,.w, •-- -�.- --�. _ A -.'--......i...,�v{,sSw--`Y�-.o-...f' ,�. ..._..�.. .�� ,.. _,;--' -....'.-._" ,_,,,�.,,,R'.,,� �,-.. M H.;Y,',i'1.+er"�.c �- .. �r-^.�•r.s.,•'�"�`--_^ . 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 El 4: Food or Color Additives Law Cooled to 41'F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15, Cooling Methods for PHFs Cooked and�RTE Foods.* Additives* 19 PHF Hot and Cold Holding 2-103.11 Person-in-Chazge Duties 3-302.14 Protection from Unapproved Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F 590.004(F) EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each ' 7-101.11 Identifying Information.-Original Containers* Other* g3-501.16(A) Hot PHFs Maintained At or Above 140°F* 2" 590.003(C) Responsibility of the Person-in-Charge 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* P g 20 Time as a Public Health Control 3-302.11(A) Food Protection* _ 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 3-304.11 Food Contact with Equipment and Utensils* 590.004(11) Variance Requirements 590.003(G) Reporting by Person imCharge* 7-203.11 Toxic Containers-Prohibitions* Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Rrated or of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions DisposlHomofAdultereted or Contaminated � ) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water.From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Warewashing Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and +, 3-201.12 Food in a Hermetically Sealed Container* Sanitization Temperatures* 7-206.13 Tracking Powders,Pest Control and Raw Seed Sprouts Not Served* 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell.Eggs* Sanitization Temperatures* TIME/TEMPERATURECONTROLS 3-202.14 1 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs - CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or Equipment 5-101-.11 Drinking Water from an Approved'System* * gg Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* sp crave mnoor 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* 1 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 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- 3-201.15 Molluscan Shellfish from NSSP Listed. Chemical* * Proper,Adequate.Handwashing Ratites-165°F 15 sec* g Sources Game and Wild Mushrooms Approved B ' PmTY in mobile food,temporary and residential 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Regulatory Authority y 102-301.11 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* I 165°F* foodborne illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11 A 1 b All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail ( )( )( ) 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding Requirements. radicsshould be debited under#29-Special $ 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) Commerciall Processed RTE Food-140°F* (Blue Items 23-30) 3-202.15 Package Integrity y Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 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. Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 29. Special Requirements 1.009 3-502.11 Specialized Processing Methods* 30. Other 3-502.12 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. HEALTH INSPECTOR'S Establishment Name: Date: Page:. of oFt�rqr, TOWN OF BARNSTABLE. , : ., .. .., _ ti 'OFFICE HOURS P ° PUBLIC HEALTH DIVISION a oo 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 mwss MON.-FRI. �p ,639: �� HYANNIS, MA02601 Soa-362A644 No Reference. _R- .Red Item PLEASE PRINT CLEARLY FOOD ESTABLISHMENT INSPECTION REPORT " Name Date " Type of Type of Inspection (iCJC.l �� Routine Address - Risk Re-inspection _ Level - Retail Previous Inspection Telephone Residential Kitchen Mobile < Pre-operatio �i�. Owner HACCP Y/N Temporary SuspecTYness Caterer General_Complaint Person in Charge{PIC) Time Bed&Breakfast HACCP Z. In: �/�� Other Inspector c Out:. Each violation"checked requires an explanation on the narrative pa9e(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 / q 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 Q In FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from.Approved Source ❑ 1.6.Cooking Temperatures - ❑ 5.Receiving/Condition ❑ 17.Reheating ❑6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling )`Pk V11 A kb ❑ 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 Preparationfor 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 within90 days as determined by the Board of Health. ❑ Voluntary Compliance, ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled - ❑*Emergency Suspension C N Official-Order for Correction: Based on an inspection today,the items checked indicate violations of 105 CMR 590.000/Federal Food Code. ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than,3 non=critical violations. F=3 or more critical violations.9 or more-non-critical violations, 24.Food a nd Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical;results in an F. ' B=One critical Violation and less than 4 non-critical violations 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. 26.-Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If Seriously Critical Violation=F is scored automatically if: no hot 27.Physical Facility (FC-6)(590:007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than 9 non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of be in writing and submitted to the Board of Health at the above address violations observed,7.to 8 non-critical violations. If 1 critical refrigeration. - 28.Poisonous or Toxic Materials (F.C-7)(590.008) g violation,4 to 8 no - ritical violations=C. within 10 days of receipt of this order. 29.Special Requirements (590.009) y p _ - 30.Other DATE OF RE-INSPECTION: Inspector's Signat a Print: 31.D Impster screened from public view - Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Signat re Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted- Y. N Dumpster Screen 7 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* 9 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* Require Reporting by Food Employees and Contamination from the Environment 7-102.11 Common Name-Working Containers 3-501.16(A) Roasts Held At or Above 130°F* Applicants* 7-201.11 Separation-Storage* PP 3-302.11(A) Food Protection* 20 Time as a Public Health Control 3-302.15 Washing Fruits and Vegetables 3-501.19 Time as a Public Health Control* 590.003(F) Responsibility of A Food Employee or An 7-202.11 Restriction-Presence and Use* Applicant To Report To The Person In Charge* 7.202.12 Conditions of Use* 3-304.11 Food Contact with Equipment and Utensils* 590.004(11) Variance Requirements 590.003(G) 1 Reporting by,Person in Charge* Contamination from the Consumer . 7-203.11 Toxic Containers-Prohibitions* 3 590.003(D) I Exclusions and Restrictions* 3-306.14(A)(B)Returned Food and Reservice of Food* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 590.003(E) I Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS(HSP) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetically Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* 7-206.13 .Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water 1 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*590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Effective 1i1/2001 590.006 B 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* ( ) 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 4-702.11 Frequency Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* aces of Equipment* Shellfish* 4-703.11 Methods of Sanitization-Hot Water and 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs r 'SPECIAL REQUIREMENTS -4-' 3-201.15 Molluscan Shellfish from NSSP Listed * Stuffing Containing Fish,Meat,Poultry or 590.009 A Chemical ( )-(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 Aut Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* ( )( ) P Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* 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* * (Blue Items 23-30) 3-202.15 Package Integrity g g 3-403.11(C) Commercially Processed RTE Food-140°F Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 3-202.18 Shellstock Identification* 13 Handwashing Facilities 3-501.14(A) Cooling Cooked PHFs from 140°F to 70°F 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From.70°F to 41°F/45°F Item Good Retail Practices FC 590.000 Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 3-402.11 Parasite Destruction* 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 * 5-205.11 Accessibility,O ration and Maintenance Temperature Ingredients to 41°F/45*F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and RetentionhWithin 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 T 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 1 Specialized Processing Methods* 30. 1 Other 3-502.12 1 Reduced-Oxygen.Packaging Criteria* 8-103.12 1 Conformance with Approved Procedures* S:590Formback6-2doc *Denotes critical item in the federal 1999 Food.Code.or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. J THE Tay TOWN OF BARNSTABLE ,., .. .>._. HEALTH IN..SPECTOR`s Establishment Name: Date: Page: .. _ of 4 OFFICE`HOURS PUBLIC HEALTH DIVISION a.00-9aoa.M. BARNSTABLE. ` 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified MASS. $ MON.-FRI. ,as9. ,• HYANNIS,MA 02601 _ 508-862-4644 No Reference, R-Red.-ltem PLEASE PRINT CLEARLY-.. _ CEO MP�p ... .. .. FOOD ESTABLISHMENT INSPECTION REPORT Name :( Date Type of Type of Inspection O Routine ti ne Address Risk od Se Re-inspection S Level Retail Previous Inspection Telephone Residential Kitchen e: Dat Mobile e-operatio Owner HACCP Y/N Temporary Su- Illness - Caterer - - General Complaint Person in Charge(PIC) . Time Bed&Breakfast HACCP In: M V 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 Foodbo'rne Illness Interventions and Risk Factors(Red Itemsl 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 590.609(G) ❑ FOOD PROTECTION MANAGEMENT - ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS r u C �- ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives Lt ❑ 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 REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS HSP ❑ 8.Separation/Segregation/Protection ( ) ' ❑9:Food Contact Surfaces-Cleaning and Sanitizing ❑21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handw.ashing CONSUMER.ADVISORY ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories L6 Violations Related to Good Retail Practices(Blue Items) Total Number of)ntical Violations Corrective Action •a Regwred'.- ❑ No ❑ Yes Critical(C)violations marked must.be corrected immediately. (blue 8�red items �' Non-critical(N)violations must be corrected immediately-or within 90 days as determined b the Board of Health.. OveralLRating -� y y ❑ Voluntary Compliance.; . ❑,Employee Restriction/Exclusion El Re-inspection Scheduled ❑'Emergency Suspension C N Official Order for Correction Order for Correction: Based on an inspection today,the items Embar o Emergency Closure Voluntary Disposal Other: . checked indicate violations of 105`CMR 590.000/Federal Food Code. ❑ 9 ❑ 9 y ❑ ry p ❑ 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 re ardless of the number of critical,results in an F. B=One critical violation and less than Orion-critical violations 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=F is scored automatically if: no hot C=2 critical violations and less than 9rion-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of 27.Physical Facility (FC-6)(590.007) aggrieved by this order;you have a right to a hearing. Your request must 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violations observed,7 to 8 rion-critical violations. If 1 critical refrigeration. 4 to 8n = 29.Special Requirements : .. (590.009) within 10 days of receipt of this order. violation, tical violations C. 30.Other PATE OF RE-INSPECTION_: Inspector's Sign re Pr' n 31.Dumpster screened from public view. - Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N ZV #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Signat Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y. N Dumpster Screen? Y N Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22). and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8q3-302.11(A)(2)� Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* Raw Animal Foods Separated from I 3-202.12 Additives* 3-501.15 Cooling Methods for Holding s 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 Raw Animal Foods Separated from Each � 7-101.11 Identifying Information-Original Containers* 2 590'.003(C) Responsibility of the Person-in-Charge to Other*,. * 3-501.16(A)" Hot PBF's Maintained At or Above 140°F* 1 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 590.003(F) Responsibility of A 3-302.15 Washing Fruits and Vegetables 7-202.11 Restriction-Presence and Use*Food Employee 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 Re uirements 590.003(G) Reporting by Person in Charge * 3-304.11 Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions* ( ) q Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Reated or of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated ( ) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 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 Hermetically Sealed Container* Sanitization Temperatures* 7-206.13 Tracking Powders,Pest Control and Raw Seed Sprouts Not Served* 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIMEITEMPERATURE CONTROLS 3-202.14 1 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs - CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or Equipment 5-101.11 Drinking Water from an Approved System* * gg Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Effective inrzoot 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min* Eggs* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surf 4-702.11 Frequency Sanitization of Utensils and Food 3-401.11(A)(2) 'Ratites,Injected Meats-155°F 15 sec* faces of Equipment* i 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* 90 Proper,Adequate Handwashing ing,mobile food,temporary and residential Game and Wild Mushrooms Approved By * 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Regulatory Authority 2-301.11 Clean Condition-Hands and Arms 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodborne illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Ho practices should be debited under#29-Special t 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 PreventingContamination When Tasting* * (Blue Items 23-30) 3-202.15 Package Integrity* g 3�03.11(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 ployHaiids 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 I 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 1 Hand Drying Provision 29. Special Requirements 1.009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 1 Conformance with Approved Procedures* S.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 TMEr TOWN OF BARNSTABLE _ ._HEALTH.INSPECTOR,s Establishment Name: «I�IP,Q.C 5d r4- Date: Page:. of_( OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30 A.M. BARNSTABLE. ` 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified MASS. g. HYANNIS,MA 02601 - _ MON.-FRI. No Reference R-.Red Item.: -- PLEASE PRINT CLEARLY . �, t639•ago 508-8624644 FOOD ESTABLISHMENT INSPECTION REPORT. - Name tApj D Date? L jyDe o Type of Inspection , _AVRoutine Address ,� Risk Food Service Re-inspection 1 Level Previous Inspection Telephone Residential Kitchen D Mobile Pre-operation Owner HACCP YIN Temporary ess Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP �/J In: :(S� Other .� K 6 Inspector �v Out:: Z� �� 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) ❑ �� CTL �/°/%// Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ /0 FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS YLL(C�f C ❑ 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 /� 7 ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑21.Food and Food Preparation for HSP 1A►7��(p� ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories I s) t Violations Related to Good Retail Practices(Blue Item Total Number of Critical Violations � C +/,� VV Critical(C)violations marked must be corrected immediately. (blue&red items) OA 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 Volunta 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 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 B=One critical violation and less than 4pon-critical violations 9 (FC-4)(590.005) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If 27.Physical Facility y y g g q C=2 critical violations and less than 9pon-critical. If no critical water,sewage back-up, infestation of rodents or insects,or lack of y y (FC-6)(590.007) aggrieved 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 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 G 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 o Y N : __... .. r _..,_.. �- :_.�..._..._.. � ._ ._.... ,. _.- _ :. -- -•• -__ .�. ,. -r 1� 't _. .._ - :tea. .. _ k Violations related-to Foodborne Illness e 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 i 1 590.003(A) Assignment of Responsibility* a Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003 B Demonstration of Knowled e* 3-302.11 A 1 Raw Animal Foods Se azated from * 3-501.15 Cooling Methods for PHFs ( ) g ( )( ) p ; 3-202:12 Additives Cooked and RTE Foods.* �-.`... *- 19-. - P-HF Hot and Cold Holding 2-103.11 Person-in-Charge Duties 3-302.14 Protection-froffi Unapproved Additives Contamination from Raw Ingredients 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F 1$ Poisonous or Toxic Substances * EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each * 590.004(F) 7-101.11_ Identifying Information-Original Containers * 2 590.003(C) I 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 1300E 7-201.11 Separation-Storage*Applicants* 3-302.11(A) Food Protection* P g 20 Time as a Public Health Control 590.003(F) Responsibility of A Food Employee or An _ 3-302.15 7-202.11 Restriction-Presence and Use*- 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) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Reservice of Food* 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) � Removal of Exclusions and Restrictions g � ) Disposition ofAdulterated or Contaminated Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* I Beverages with Warning Labels* 4 Food and-Water From Regu/ated'Sources _ -" 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004 A-B Compliance-with liance_with Food Law* * 3-801.11(D) Raw or Partially Cooked Animal Food and (. ) P *- 4-501.111 Manual Wazewashing-Hot Water 7.206.12 Rodent Bait Stations � Raw Seed Sprouts Not Served* . 3-201.12 Food in a Hermetically Sealed Container Sanitization Temperatures 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical 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* 3AOl.I1 A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System* Equipment* gg Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* eJ/cri-iiinoot 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-1550E 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-Ho[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- � _ _ 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 AuVillithority oms 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) I 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 1 - - 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 Commercially 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 s 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 13 Handwashing Facilities 3-501.14 A CoolingCooked PHFs from 140°F to 70°F 3-203.18 Shellstock Identification ( ) Rem Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 700E to 41°F/45°F Within 4 Hours* 23. Management and Personnel FC-2 .003 Tags/Records:Fish Products 5-203.11 Numbers and Capacities* 5-20411 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient. 24. Food and Food Protection FC-3 .004 . 3-402.11 Parasite Destruction* Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste'! FC.5 .006 590.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC'c 7 I; .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:590Formback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.090. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. °F THE ram, TOWN OF BARNSTABLE. HEALTH INSPECTOR'S Establishment Name: L-©� flUle0 /A�ate: '� _Page:,,.. q OFFICE HOURS PUBLIC HEALTH DIVISION 800-9i30A.M. BARNSTABLE. ` 200 MAIN STREET 330-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified �p 63q:��m� HYANNIS, MA 02601 MO -FRI 508-862 4644. No Reference R-Red Item PLEASE PRINT CLEARLY - rEn M9 FOOD ESTABLISHMENT INSPECTION REPORT Name Date of Type of Inspection 7 2 O s Routine Address Risk ood Service -176-in'sp.cti Level Retail rev spection Telephone Residential Kitchen D Mobile Pre-opera io. Owner HACCP Y/N Temporary ess Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP �( In: 1) '2, Other Inspector Out: A /., Each violation checked requ res 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) ❑ �Ga 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 bp FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) !!v ❑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 0 ❑ 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 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 6=One critical violation and less than 4vpn-critical violations if no critical violations observed,4 to 6npn-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If C=2 critical violations and lhitical. If critical water,sews 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must less than 9 non-cr no cr 9a back-up,infestation of rodents or insects,or lack of be in writing and submitted to the Board of Health at the above address violations observed,7 to anon-critical violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials (FC-7)(590.008) 9 violation,4 to 8npn-critical violations=C. 29.Special Requirements (590.009) within 10 days of receipt of this order. 30.Other DATE OF RE-INSPECTION: Inspector' i 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'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(Nd'Iteins,1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECCTiON*ROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* F 8 Cross-contamination 14. Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours*. * * 3-501.15 Cooling Methods for PHFs 590.003(B) Demonstration of Knowledge 3-302.11(A)(I) Raw Animal Foods Separated from 3-202.12 Additives _.Cooked and RTE Foods.* I 19 PHF Hot and Cold Holding._. " 2-103.11 Person-in-Chazge Duties - - - - - 3-302.14 _ Protection from Unapproved Additives* Contamination from Raw Ingredients 15 ' _ Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F - 590.004(F) * - EMPLOYEE HEALTH � 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-]O1.11_._ Identifying Information-Original Containers* * * 3-501.16 A Hot PHFs Maintained At or Above 140°F r 590.003(C) Responsibility of the Person-in-Charge to _ Other 7-102.11 Common Name-Working Containers* ( ) * Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F 7-201.11 Separation-Storage*Applicants* 3-302.11(A) Food Protection* P g * 20 Time as a Public Health Control 7-202.11 Restriction-Presence and Use 590.003(F) Responsibility of A Food Employee or An _ _ 3.302.15 _ Washing Fruits and Vegetables * 3-501.19 Time as a Public Health Control* Applicant To Report To The Person I6'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) 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 Reated or of Foam* 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 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 ARodent Bait Stations* 3-801.11(1-)) Raw or Partially Cooked Animal Food and 3-201.12 Food in a HermeticallySealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served * P 7-206.13 Tracking Powders,Pest Control and 3-801.11(C) Unopened Food Package Not Re-Served* 3-201.13 Fluid Milk and Milk Products 4-501.112 Mechanical Wazewashing-Hot Water Monitoring 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* - Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 5-101.1J. Drinking Water from an Approved System* 4-601.11(A) Eggs-Immediate Service 145°F 15 sec Clean Utensils and Food Contact Surfaces of * Animal Foods That are Raw,Undercooked or Equipment* Not Otherwise Processed to Eliminate I 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* of efv,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 StuffingContaining Fish,Meat,Poultry or 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* g trY 590.009(A)-(D) Violations;of Section 590.009(A)-(D)in cater- * Ratites-165°F 15 sec* in mobile food,temporary and residential Sources g• P �' 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority 3-401.12._ Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 1 '. 165*F* foodborne illness interventions and risk factors. 2-30114 When to Wash* * Other 590.009 violations relating to good retail . 590.004(C) Wild Mushrooms* 3-401.11.(A)(1)(b) All Otber.PHFs-14FF 15 sec 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* 3-403.1Y(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3-403.11 C Commercially Processed RTE Food-140°F* (Blue Items 23.30) 3-202.15 Package Integrity ( ) Y Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 13 Handwashing Facilities 3-501.14 A CoolingCooked PHFs from 140°F to 70°F 3-202.18 Shellstock Identification ( ) Rem Good Retail Practices FC 59"00 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 3402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 29. Special Requirements 1.009 3-502.11 Specialized Processing Methods* 30. Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 1 Conformance wiih 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. jjqoFt KKE roy TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name IW(py/ Date:9AI. Page: of q OFFICE HOURS PUBLIC HEALTH DIVISION 6:00-9:30A.M. BAftE. ` 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified MASS. $ MO8 -FRI. NO Reference R-Red Item - PLEASE PRINT CLEARLY �A ,bay.Aim HYANNIS,MA 02601 508-862�644 FOOD ESTABL, H E INSP C ION REPORT Name Date Tvoe of !Moe of Inspection 'filil Operation(s) Routine Address Risk Food Service Re-inspe ion M Level Retail Previous n ctiy 1 �' Telephone Residential Kitchen Date: 1wCHIM Mobile p a Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP Other Inspector - Each violation checked requires an explanation on the narrativ 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 � t 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 n 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 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 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 non-critical violations 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 p,infestation of rodents or insects,or lack of 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than 9 non-critical. If no critical water,sewage back-up, 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violations observed,7 to 8 non critical iolations. If 1 critical refrigeration. 29.Special Requirements- (590.009) within 10 days of receipt of this order. violation,4 to 8 non-critical)vi lion C. 30.Other PATE OF RE-INSPECTION: Ins cto's-Signature P 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N - #Seats Observed Frozen Dessert Machines: Outside Dining Y N PI 's ig ature n G. Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y. N Dumpster Screen? Y N { F Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs Cooked and RTE Foods.* 19 PHF Hot and Cold Holding 2-103.11 Person-in-Charge Duties 3-302.14 Protection from Unapproved Additives* Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 590.004(F) * 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 Separation20 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 590.003(G) Re ing by Person in Charge* 3-304.11 Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions* ( ) q port Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* * 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Reated or of Food 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated � ) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Wazewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a 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 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(l)(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* Effective riuzoor 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min* Eggs* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surf 4-702.14 Frequency Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* faces 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* ' (A Stuffing Containing Fish,Meat,Poultry or 590.009 D Violationsf Sion 590.009 A D in cater- )-( ) of -( ) Sources* ing,mobile food,temporary and residential 10 Proper,Adequate Handwashing Ratites-165°F 15 sec*3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodbome illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special Requirements. 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165"F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES 3-301.12 Preventing Contamination When Tasting* * (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 foodbome 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 3-202.18 Shellstock Identification* 13 Handwashing Facilities 3-501.14(A) Cooling Cooked PHFs from 140°F to 70°F 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Item Good Retail Practices FC 590.000 Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 3-402.11 Parasite Destruction* 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 5-205.11 Accessibility,Operation and Maintenance Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3 402.12 Records,Creation and Retention* Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 29. 1 Special Requirements 1.009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 1 Conformance with Approved Procedures* S: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. • D O D e Block& BarrelTM 17"MERCHANDISER Block and BarrelTM 13" MERCHANDISER Ex I I Jr Dimensions—DWC17-2 Capacity— Dimensions—DWC13-2 Capacity— Depth is 18" 12-24 Sandwiches Depth is 14" 8-12 Sandwiches Width is 18" Shipping Weight-43 lbs. Width is 14" Shipping Weight-23 lbs. Height is 24" Package Includes— Height is 22" Package Includes— Electrical—120 V .Hot countertop merchandiser Electrical—120 V .Hot countertop merchandiser •Shelving for sandwiches •Shelving for sandwiches •Block&Barrel Decal/Header •Block&Barrel Decal/Header DELIVERED COST*" CITY TOTAL DELIVERED COST CITY TOTAL **'STANDARD UPS GROUND Package Cost(Dual Door):$378.00. X $ Package Cost(Dual Door):$310.00 X $ SHIP TO: BILL TO: Account Name Account Name Site Location Address Address(No P.O. Box) City/State2ip City/State/Zip Attn: Attn: Phone Phone: Fax ORDER LEAD TIMES (from time of order to receipt at location)2-3 Weeks SYSCO/PIERRE SALES REP: Requested Delivery Date: Total Merchandise Amount: $ Name: Customer PO/Order Number: Phone: PAYMENT DUE PRIOR TO SHIPMENT OF ORDER. Fax: Enclose Check or Credit Card#for Total Dollar Amount Payable to APW Wyott. Taxes are the responsibility of the customer per payment,terms and conditions on back. Acct. Distributor: All costs include UPS ground delivery within Continental United States. Credit Card Payment Must complete APW Wyott Credit Application(attached)prior to order being placed.By Signing SEND COMPLETED ORDER FORM TO: here,you agree to all the terms and conditions on the reverse side. APW Wyott Attn:Terry Pefuhl Customer Name Customer Signature Date 729 Third Ave. Dallas,TX 75226 moofft A MEMO= DM@v [Fom Block& BarrelTM 17"MERCHANDISER Block and BarrelTM 13" MERCHANDISER QD i r __7 Dimensions—DWC17-2 Capacity— Dimensions—DWC13-2 Capacity— Depth is 18" 12-24 Sandwiches Depth is 14" 8-12 Sandwiches Width is 18" Shipping Weight-43 lbs. Width is 14" Shipping Weight-23 lbs. Height is 24" Package Includes— Height is 22" Package Includes— Electrical—120 V .Hot countertop merchandiser Electrical—120 V •Hot countertop merchandiser •Shelving for sandwiches •Shelving for sandwiches •Block&Barrel Decal/Header •Block&Barrel Decal/Header DELIVERED COST" QTY TOTAL DELIVERED COST QTY TOTAL -STANDARD UPS GROUND Package Cost(Dual Door):$378.00. X $ Package Cost(Dual Door):$310.00 X $ SHIP TO: BILL TO: Account Name Account Name Site Location Address Address(No P.O. Box) City/State2ip City/State/Zip Attn: Attn: Phone Phone: Fax ORDER LEAD TIMES (from time of order to receipt at location)2-3 Weeks SYSCO!PIERRE SALES REP: Requested Delivery Date: Total Merchandise Amount:$ Name: Customer PO/Order Number: Phone: PAYMENT DUE PRIOR TO SHIPMENT OF ORDER. Fax: Enclose Check or Credit Card#for Total Dollar Amount Payable to APW Wyott. Taxes are the responsibility of the customer per payment,terms and conditions on back. Acct. Distributor: All costs include UPS ground delivery within Continental United States: Credit Card Payment Must complete APW Wyott Credit Application(attached)prior to order being placed.By Signing SEND COMPLETED ORDER FORM TO: here,you agree to all the terms and conditions on the reverse side. APW Wyott Attn:Terry Pefuhl Customer Name Customer Signature Date 729 Third Ave. Dallas,TX 75226 b090—=l L G z p W vr % z . two f all, g s �o i �+�� 1 F ar , 31 44 It ya t ` 1 s . • , - a r ' � 1 •^ wee 1146 e � � a 40 f u s H3Nni - joi s;)q3l, LWH H vf%yi S a I"Ches WNCI A v! ® �­ 3 � '�° ® Q ~® �v• \ � ✓l „ �' ram` Aw'� r � � L�^ a �:�,. •• ` � t � I k� • j y RR f iy v . . » • , °. , Town of Barnstable BOARD OF HEALTH oY John T.Norman Board of Health Donald A.Gaudagnoli,M.D. S uRnrsree 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, 305B, 146, 189 and 189A; Chapter 111, Sections 5 and 127A, a permit is hereby granted to: Permit No: 289 Issue Date: 01/01/2020 DBA: CAPE COD MELODY TENT SNACK BAR OWNER: SOUTH SHORE PLAYHOUSE, INC. Location of Establishment: 41 W. MAIN STREET HYANNIS, MA 02601 Type of Business Permit: FOOD SERVICE Annual: Seasonal: YES IndoorSeating: 2300 OutdoorSeating: 0 Total Seating: 2300 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: <-E�Q' FROZEN DESSERT: Thomas A. McKean, RS, CHO, Health Agent FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: o w pef� Cc� 4 Town of Barnstable BOARD OF HEALTH John T.Norman Board of Health Donald A.Gaudagnoli,M.D. HARNSTABI . Paul J.Canniff,D.M.D. iMA,% . 200 Main Street, Hyannis, MA 02601 lF.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, 305B, 146, 189 and 189A; Chapter 111,Sections 5 and 127A, a permit is hereby granted to: Permit No: 289 Issue Date: 01/01/2020 DBA: CAPE COD MELODY TENT SNACK BAR OWNER: SOUTH SHORE PLAYHOUSE, INC. Location of Establishment: 41 W. MAIN STREET HYANNIS, MA 02601 Type of Business Permit: FOOD SERVICE Annual: Seasonal: YES IndoorSeating: 2300 OutdoorSeating: 0 Total Seating: 2300 FEES FOOD SERVICE ESTABLISHMENT: $300.00 YEAR. 2020 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2020 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: MOBILE-ICE CREAM: Q� FROZEN DESSERT: Thomas A. McKean, RS, CHO, Health Agent FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: For Office Use Only: Initials: Town of Barnstable Date Paid Amt Pd$ .WWWA Inspectional Services 390. Public Health Division Check# LLU5- f 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 February 25,2020 NEW OWNERSHIP RENEWAL X NAME OF FOOD ESTABLISHMENT: Cape Cod Melody Tent ADDRESS OF FOOD ESTABLISHMENT: 41 West Main Street,Hyannis MA 02601 MAILING ADDRESS(IF DIFFERENT FROM ABOVE): PO Box 325,Cohasset MA 02025 E-MAIL ADDRESS: vlongo@themusiccircus.org TELEPHONE NUMBER OF FOOD ESTABLISHMENT: 5( 08 )775 - 5630 TOTAL NUMBER OF BATHROOMS: 2 WELL WATER:YES NO X ... (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: SEASONAL: X DATES OF OPERATION: 5/ 20/ 20TO 9 112 120(approximate dates) 7 days per week if there is a performance NUMBER OF SEATS: INSIDE: OUTSIDE: TOTAL: 2300 under tent SEATING: MUST OBTAIN A COMMON VICTUALLER'S LICENSE FROM LICENSING DIV. ***OUTSIDE DINING REMINDER*** OUTSIDE DINING MUST BE APPROVED BY THE HEALTH DIV.AND LICENSING AND MEET OUTSIDE DINING REQUIREMENTS. IS WAIT STAFF PROVIDED FOR OUTSIDE DINING? IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S)? TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW) X .FOOD SERVICE I _RETAIL FOOD-ONLY required for TCS foods(foods requiring refrigeration/freezer) BED&BREAKFAST CONTINENTAL BREAKFAST _COTTAGE FOOD INDUSTRY(formerly residential kitchen) _MOBILE FOOD FROZEN DAIRY DESSERT MACHINES... (MONTHLY LAB ANALYSIS REQUIRED) _CATERING ... (CATERING NOTICE REQUIRED BEFORE EVENT(SEE PAGE#2) *** SEASONAL,MOBILE & NEW FOOD ONLY*** .REQUIRED TO CALL HEALTH DIV.FOR INSPECTION PRIOR TO PERMIT BEING ISSUED PLEASE CALL 508-862-4644 Q:1Application FormsTOODAPP 2020.doc i CONTACT WANE R INFORMATION: FULL NAME OF APPLICANT Kevin Dubois SOLE OWNER: YES/NO OWNER PHONE# 508-280-3224 ADDRESS 57 Taramar Rd Centerville MA 02632 CORPORATE OW NER: South Shore Playhouse Associates,Inc CORPORATE ADDRESS: PO Box 325,Cohasset MA 02025 PERSON IN CHARGE OF DAILY OPERATIONS: Kevin Dubois 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 l. Kevin Dubois 5 15 22 1 Kevin Dubois W 027 23 Ken Cassin 9 2. 7�' /�� SIGNA URE O PLICANT 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, 7 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 httw//www.townofbarnstable.us/healthdNision/appIiesitions:asti. - OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. NOTICE: Permits run annually from January 1 st to Dec.3151 each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC 1 st. } QA1Application FormsTOODAPP REV3-2019.doc Bellaire, Dianna From: Vincent Longo <vlongo@themusiccircus.org> Sent: Wednesday, June 10, 2020 2:16 PM To: Bellaire, Dianna Cc: Cecelia Eby; Katie Walsh; Keith Bellevue Subject: RE: Cape Cod Melody Tent 2020 Dianna We would like to apply the fees for next year. Thank you Vince Longo CEO/Executive Producer Cape Cod Melody Tent, Hyannis, MA South Shore Music Circus, Cohasset, MA Music Circus Productions, Cohasset, MA 781-383-9850 781-383-9804 (fax) vlongoCD_TheMusicCircus.org From. Bellaire, Dianna <Dianna.Bellaire@town.barnstable.ma.us> Sent:Wednesday,June 10, 2020 2:08 PM To:Vincent Longo<vlongo@themusiccircus.org> Cc: Bellaire, Dianna <Dianna.Bellaire @town.barnstable.ma.us> Subject: Cape Cod Melody Tent 2020 Hi; I read your announcement on your website you are not going to open for the 2020 season. Please let know if you need a refund or want to apply to next year? The amount for the food permit that you paid was$300.00 Dianna Bellaire Permit Technician Town of Barnstable Health Division 200 Main Street Hyannis, MA 02601 P:508-862-4643 Fax:508-790-6304 Email:Dianna.Bellaire@town.barnstable.ma.us The information contained in this electronic transmission("e-mail"),including any attachment(the"Information"),may be confidential or other"ise exempt from disclosure.It is for the addressee only.This Information may be pz7--i.leged and confidential work-product or a privileged and.confidential communication.The Information may also be deliberative and pre-decisional in nature.As such,it is for internal use only.The Information may not be disclosed without the.prior-written consent of the Director of Public Health and/or the '!'own Attorney's Office of the'l'oxvn of Barnstable. If you have.received this e-mail.by mistake,please notify the sender and delete it f..rom. your system.Please do not copy or forward it.Thank you for your cooperation. I CAUTION:This email originated from outside of the Town of Barnstable) Do not click links; open j attachments or reply, unless-you recognize the sender's email address and know the content is safe! i OFF Town of Barnstable BOARD OF HEALTH Paul J Canniff,D.M.D. Board Of Health Donald A.Gaudagnoli,M.D. rAraNinkniz = John T.Norman MA F.P. Thomas Lee Alternate 200 Main Street, Hyannis, MA 02601 Phone: (508) 862-4644 Fax: (508)790-6304 www.townofbarnstable.us .Permit to Operate a Food Establishment In accordance with regulations promulgated under authority of 105 CMR 590.000 M.G.L. Chapter 94 Sections 305A, 305B, 146, 189 and 189A; Chapter 111,Sections 5 and 127A, a permit is hereby granted to: Permit No: 289 Issue Date: 03/01/2019 DBA: CAPE COD MELODY TENT SNACK BAR OWNER: SOUTH SHORE PLAYHOUSE, INC. Location of Establishment: 41 W. MAIN STREET HYANNIS, MA 02601 Type of Business Permit: FOOD SERVICE Annual: Seasonal: YES IndoorSeating: 2300 OutdoorSeating: 0 Total Seating: 2300 FEES FOOD SERVICE ESTABLISHMENT: $300.00 YEAR: 2019 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2019 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: -- - -- - - — - MOBILE-FOOD: MOBILE-ICE CREAM: Q� 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: 1• For O Initials: ' o Town of Barnstable 3 , A» $ _ Inspectional Services `, yea Ma+ Public Health Division Thomas McKean,Director v 200 Main Street,Hyannis,MA 02601 Office: 508-8624644 Fax: 508-790-6304 N; APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE March 6,2019 NEW OWNERSHIP RENEWAL X NAME OF FOOD ESTABLISHMENT: Cape Cod Melody Tent ADDRESS OF FOOD ESTABLISHMENT;41 West Main Street,Hyannis MA 02601 MAILING ADDRESS(IF DIFFERENT FROM ABOVE):PO Box 325,Cohasset MA 02025 E-MAIL ADDRESS: vlongo@themusiccircus.org TELEPHONE NUMBER OF FOOD ESTABLISHMENT: 508 7__37 .._- 5630 TOTAL NUMBER OF BATHROOMS: 2 WELL WATER;YES_NO X-...(ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: SEASONAL: X DATES OF OPERATION: 5/ 201 19 TO 9 / 12 ! 19 7 days per week if there is a performance 'Tapproximate dates) i NUMBER OF SEATS: INSIDE: OUTSIDE: TOTAL: 2300 under tent SEATING: MUST OBTAIN A COMMON VICTUALLER'S LICENSE FROM LICENSING DIV. ***OUTSIDE DINING REMINDER*** OUTSIDE DINING MUST BE APPROVED 13 Y THE.HEALTH DIV.AND LICENSING,AND MEET OUTSIDE DINING REQUIREMENTS. IS WAIT STAFF PROVIDED FOR OUTSIDE DINING? IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S)? TYPE OF ESTABLISHMENT. (PLEASE CHECK ALL THAT APPLY BELOW) X FOOD SERVICE RETAIL FOOD-ONLY required for TCS foods(foods requiring refrigeration/freezer) BED&BREAKFAST CONTINENTAL BREAKFAST COTTAGE FOOD INDUSTRY(formerly residential kitchen) MOBILE FOOD FROZEN DAIRY DESSERT MACHINES ... (MONTHLY LAB ANALYSIS REQUIRED) CATERING...(CATERING NOTICE REQUIRED BEFORE EVENT(SEE PAGE#2) TOBACCO SALES...(ANNUAL TOBACCO SALES APPLICATION REQUIRED) *** SEASONAL,MOBILE&NEW FOOD ONLY*** REQUIRED TO CALL HEALTH DIV.FOR INSPECTION PRIOR TO PERMIT BEING ISSUED , Q:1Application FonnArOODAPPREV2018.doc CONTACT PLEASE CALL-508-862-4644 -703YNERINFORMATION: FULL NAME OF APPLICANT Kevin Dubois SOLE OWNER: YES/(O OWNER PHONE# 508-280-3224 ADDRESS 57 TaramatRd,Centerville,MA 02632 South Shore Playhouse Associates,Inc t CORPORATE OWNER: FEDERAL ID NO.: - CORPORATE ADDRESS: PO Box 325,Cohasset MA 02025 PERSON IN CHARGE OF DAILY OPERATIONS: Kevin Dubois List(2) Certified Food Protection Managers AND at least(1)Allergen Awareness Certified Staff All FOOD ESTABLISHMENTS must have I Certified Food Protection Manager PER SHIFT. . **ATTACH COPIES OF CERTIFICATES** The Health Div.will NOT use past years' records.You must provide new copies and POST THE CERTIFICATES at your food establishment. Certified Food Managers Expiration Date Allergen Awareness Expiration Date 6 a7 a_ WW) 1• Kevin Dubois � (o 5/ 15 / 22 1• Kevin Dubois 2 &rod-Brand /22— 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://ivifny.toiynotbarnstable;us/lienithdivislon/annlltntions.asn. OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited, TOBACCO ESTABLISHMENTS: All tobacco establishments must complete an Application for Tobacco Sales Permit and Employee Signature Form. NOTICE: Permits run annually from January 1st to Dec.3I'M each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC I st. Q.\App1ication Forms\F00DAPPREV2018.doc NOTES: :E E""°"° Locus: EONi SxuL)Waz i Eva ASS I—,NAP 290 PARCEL I. /al WEST uAIN ST.N NNIS LEGEND �� �`R REcs O M.SA TH HEIRS REAL ESTATE D\Oat LL XC/O Kp WN C.C11 —,•- [rnTu•c cOMW9 / .nww w. 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GREASE TRAP INSTALLATION: PROFILE VIEW: ppJ� MAINTENANCE: xm m:LNE Mt CIA, .� toD x� E z� OtFASE rRAVS'ALL BE NSPEC�EEAD N°NTRv ANDH CC on .w.*,s v uExr o-.� CLEANED WEN E LTMVEE OF SE IS 25Z OF E EFFECPVE DEPTH TANK.OR AT LEAST EVERY REF OF TH EVER IS LEA n'\ A COPY E INSPECTION D CLEANING SHALL 5E SUBMITTED TO THE BARNSTABLE OP W WATER POLL— ` °'�J'•'F.e \� V , ON A-SHALL \\' °P Iw.,E,PPRaP.. TwI,L wE r ✓ ° / ST-jy SjFf� —� ��� O w 9ry x. — > °-- oa(��tt c w ZEED ' \ s oa uxro p�•, }'q'\\' �/z o.D.—sE`W"tERm unTTEN o n c— caVsx[D stew[ OFFICE ]'IS'S0- \\�` � //�\gyp' E ` ' y/x�Ca„v,[D sr°xE aEwlnEo O O ' a�z's ez r.•r. -� ° AP 29O G O ncEm Eia wrox u f 3° \ wEruLUCw vma uROi" JN Ixa ix�x ur Wsrzxv x .>smm o-az p \ q SEpppC +`^ , \ "satciCo�THc TRENCH STANO RD OET«K TRENCH ( ry E \ \ AII SEWER TRENCH SECTION �a * BATHRooN \ \ NOT To SCALE �� IJ `-. ��c'hb •gam GREASE TRAP PLAN OR LAND IN 41 WEST MAIN ST. oPREPARED PER �.J�. 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',f A i5s" e ''t 'A.:,7 �, u..° Ae,} n j, .il ! r,rswy{'r sY%�,.t '` i 1. 4 rt.e x` - € t! ry'',= 4 r" ^: �"'l a Dear'.1 r Carmen ;�" .,� I` `� � �1 ��; ,� J, r r% #,, - '" : 4 a v 1 O* ,"'v- r,r.'r A,.rn rr ; ^;y g ' i i i1 ro t o 4t4,S ,i5 • c3a__�j.t ? .1_` rd.*� y .e t �fx j �, - �,,, 'r� •� }i, •ri s �Xt •A + �'� y.y �x t.t. � *�a 7r!i a a. 4,i. r,The Towrt ''of - ill Or Barnstable ySewer" ant ��contibtfiB to "ha�ie priiblems ` <" � A ' ''" � : 't'. ', watb lg ,e,a'se":1 � You:;are .rim nded::tha:t� al�°1`' Food Se , ,-1w Establish=' ,n t, ` ;1, .mehts' With sma11 ` nsrde, grease 'traps�niust' nsta-l'1 1a'rger`autside` 6 ; �& r 4`*; �;;k +(grease i'i terceptors' by' the nnext 1 i'cens ng*Tp4?riOC A, ;ins acc`Or"C BLIce'° r f'.1 ', 'with Town' t 1Zegulationsil, , r 1'. 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" _i3esta'blish.e', to }keep maintenance recorasr- of 'sctiedt�'1'ed,t'grease `_ n� , . 1 t�,�^•,5 x at ,.'trap,*cleaning:I.iIt 1;sr y:ii'.-+g `?.1 .4 '.-,.x.:,,? ` ,,y 'tiv',' t r., 'taarx 1', i „I'lr �t�. ? -••',i; '4 "t s r , 'i r ': �' '". +�,3 p tt y f•'.a f t a `!1� r ,"a ar j, i ' n �f f f'".F'it " , l Nr. .� {rr t, - ¢ r a, .,fiJ''t .t rrr i t .s 'Y E .1v +' ,�: ors �: .{ ., : Rw',5: . g r * r yoiu haven any ziuest:ions,. .�lease' caxl 775-112Q;`�'e tens .6ijn �l S2- 111,` "- �k' °' , ',r"' !',, •^..d,,.,� e,, r +, f r- ` - ,S , L • I ., ro > t„x: e` Y . d s ..}, M ; r� {t.*.I '"?'q r4, f- tfri - 4 `h �,j ti ,t, t,a`'.e.�..i„ ,As at +�..,f�a't t:.p'� 4 £ ' ,{'., t► 1 ,!.'< , ,*. k •.L' L KI S a k t, .,.a ,M Y d t rl+.6 F t, r. Y e'�•y g': t.- j .'� i 'Y r•} k '.."• +s 7 C off;, ,r..V, ,14 l 1 G w 5 �i .. 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". i, 'e"• , . r L` ., r..•..4 .:'t d'. a< 1� v-. 3 r R r�R r ,rAt �. 1 ti: _ +' " 6 r x i, t-.,t la. y r y,k.,t•° K.,k` rr ',_ '✓r4 Ni i"ert-3,, yF L rt 5 6w a'1 1. Ix ,. ,. y I - r ' ro. ,ri' ° �',,: o 'r r' s }O yr ar,w 9- , � •ri ..� k {°`f•t �' i. ajt S r 4 .'� , ; r �,,, .4 , ,• R Bottle umber: e853601 Date: 09/06/95 ,Z BARNSTABLE COUNTY HEALTH AND ENVIRONMENTAL DEPARTMENT SUPERIOR COURT HOUSE JBARNSTABLE, MASSACHUSETTS 02630 CIA Se,7 PHONE: 362-2511 LAB 337 Client: MELODY TENT Colldctor: LACEY PRIOR Mailing LACEY PRIOR Affiliation: OTHER Address : BST COUNTY LAB BARNSTABLE, MA 02630 Type of Supply: Telephone: 362-2511 X 337 Well Depth: Sample Location: MELODY TENT Date of Collection: 08/29/95 Town: HYANNIS Date of Analvsis : 08/30/95 PARAMETER SAMPLE RESULT RECOMMENDED LIMITS Total Coliform Bacteria/100 mL 12 0 pH 5.6 Conductivity (micromhos/cm) 315 500 Iron (ppm) < 0. 1 0.3 Nitrate-Nitrogen (ppm) 3 .7 10 .0 Sodium (ppm) 31 20 .0 Copper (ppm) 1 . 5 1.3 BASED ON THE ANALYSES PERFORMED, THE FOLLOWING ADVISORIES ARE GIVEN: • This water sample exceeds the recommended maximum contamination level for drinking water due to High Bacteria. • Based on the results of the parameters tested, the water has high levels of sodium. Persons on a low sodium diet should consult their doctor. • Based on the results of the parameters tested, the water may present aesthetic problems (taste, odor, staining) due to copper. I Thomas F. Bourne, Laboratory Director I 0 Ic cc) WE93UFM 11345 c� 6/17/88 TO: MR. TOM MCKEAN BOARD OF HEALTH DEPT . TOWN OF BARNSTABLE 0 FROM: LARRY KAHN T-- WCOD RADIO 0 C0 C\JO RE : CHOWDER FESTIVAL Attached is a list as requested of the participating restaurants in the 1988 WCOD Cape Cod Chowder Festival , to be held Saturday, June 18th at the Cape Cod Melody Tent . Also attached is th6 fAct b.heet each restaurant receives prior to entering, and the Board of Health material U distributed to them on .or °before the day of the event . CID As I indicated by phone, these steps were instituted 0 at least two years ago per discussions with John Kelly. () The restaurants, the radio station, the tent staff, and (� all the participating sponsors work very hard to put on a positive and fun Festival for a good cause . ( In fact this year 9 Scholarships will be awarded to Cape high 0 school seniors from the proceeds) . We believe we have taken every reasonable measure in the eight years we have successfthlly operated the festival . Your continued input is valuable and appreciated . Should you wish to join us Saturday, please check in at the ticket or information booth on the West Main Street side of the Melody Tent, and ask for me before proceeding down to the Melody Gardens . We would prefer no surprises . Thank_;you. f li cc : Bonnie McCarthy, WCOD General Manager Bill Carmen, Cape Cod Melody Tent n� W n� W Ln CTID it e , � x _ (^, AifC Co 1988 CHOWDER FESTIVAL PARTICIPANTS (as of 6/14/88) - CD N *CAPTAIN WILLIAMS HOUSE (Dennisport) *CHEF SIGMUND'S (Hyannis) *CRANBERRY BOGG' S (Hyannis) FIDDLEBEE' S ( Hyannis.) GUIDO MURPHY'S (Hyannis) U LOBSTER POT RESTAURANT (Provincetown) CID *OCEAN'S3 \AN AMERICAN BAR &GRILLE (Hyannis) 0 U) *OLIVER' S EATING & DRINKING ESTABLISHMENT (Yarmouthport) F *PJ WICKER'S AT THE HOLIDAY INN (Hyannis) O *SANDCASTLES AT THE SHERATON HYANNIS SANDY NECK RESTAURANT (East Sandwich) . *SCARGO CAFE (Dennis Village) TARA HYANNIS "SILVER SHELL 0 WINDJAMMER LOUNGE (.Hyannis) W W *.first time participants n� W n� W 0 f T r I _ ns� O 16W CD 00 frY'- I W C O D 8TH ANNUAL CAPE COD CHOWDER FESTIVAL T June 18, 1988 - 12 Noon - 5 p.m. En Fee: $50.00 per restaurant.. Proceeds to benefit WOOD Scholarship Fund for Cape high school graduates. Ticket Information: C\ - Adults $4.00, Children under 12, $2.00 0 - Adults receive coupons good for chowder, soda, ice cream, coffee (n and •t-shirt discount. n l� - Childrens tickets include chowder, ice cream, and soft drink. Balloting: - Winners chosen by popular vote from all ballots received at Festival. - Each ballot will contain space for 1st, 2nd, and 3rd choices from U among all chowders competing. CO - Chowders will receive 6 points for 1st, 3 points for 2nd, and 1 point C/) for 3rd. - Grand Prize awarded to chowder with most ,total points. Winning chowder will receive $300.00 first prize, a custom-made Grand Prize banner, and custody for one year of the WCOD Chowder Festival Bowl. E - Tabulation of ballots will be done by computer and results announced O after. 6 p.m. , Saturday, June 18 on 106 WCOD. cf) Operations: - Restaurant. Set-up: - Please be prepared to set up at 10 a.m. , and ready to serve no later than 12 Noon. - A special Melody Tent entrance will be reserved for participants to check in and out easily. - Check List: VJ I. Heating source - preferably sterno. All sources requiring AC power must be approved prior to June 13. Board of Health regulations concerning proper temperature will be monitored_ 2. Certificate of insurance naming WCOD and,Cape Cod. Melody Tent as "additional named insured" on your policy for June 18, 1988. 3. 241lx36" sign with your logo. 4. Flower display. 5. Fire extinguisher (MANDATORY). 6. 35 to 50 gallons of your finest chowder! -.Quantity Control:. - A standard official two ounce chowder cup will be provided. Portions for tasting will be no more than 1-1/2 ounces. 50 gallon maximum will be enforced. � ***PRELIlKINARY MEETING: MONDAY, JUNE 13, 3 P.M. AT TARA HYANNIS HOTEL T 2 , - REVISED 1/30/85 ' (1 ) Potentially Hazardous Foods: Disease-producing bacteria prefer certain types of food, particularly those high in protein and moisture - such as meat, poultry, milk, milk products, eggs, fish, meat substitute protein bases, and products made from them -for growth and multiplication. These types of foods are 'referred to as potentially hazardous foods. Therefore, you should advise your kitchen employees riot to keep such food items at room temperature for prolonged periods of time. These products should be kept at temperatures of less than 45OF or more than 1400F. Holding time between 450F and 140oF should be minimized and in no case exceed two hours. Most available data emphasize the importance of time and temperature factors in the occurrence of food-associated outbreaks. (2) Employees Handwashing: The importance of having proper hand-washing facilities in the kitchen can not be over-emphasized. Require all kitchen employees to wash hands and exposed portions of their arms with soap and warm. water before starting work and during work as often as necessary to keep them clean. Prevent employees with wounds on their hand from handling food unless they use disposable surgical gloves. i (3) Employee Health: A number of recent outbreaks of foodborne illness have been traced to kitchen employees diagnosed as having communicable diseases, especially I. salmonellosis and viral hepatitis-A. Do not allow any employee with a communicable disease to come to work until the infectious stage is passed i and the fecal examination shows no shedding of any pathogenic bacteria in the stool. Try to verify the nature of the illness with the attending physician. Many illnesses are communicable for long periods of time and, the patient may continue shedding pathogenic microorganisms in the stool. long after symptoms of his/her illness have disappeared. (4) Employee Medical Examination: t We advise the collection of stool cultures on food service employees when your establishment is Implicated in a roodborne disease outSreak. W_e __aTs_o recommend a follow-up stool culture surveillance to ensure that no carrier is among food service employees. In the case of many communicable diseases, the asymptomatic carrier (individuals who har'cor pathogenic agents in their body without .showing any sign of illness) are the most dangerous sources of disease transmission. (5) Cross-Contamination: It is most important that cooked and partially cooked foods be stored in a separate refrigerator from that used to store raw foods. If the raw items are stored along with cooked foods, there is danger of cross-contamination. Goss—contamination is a process by which a food product is contaminated r ;directly or . indirjectl+y by another product which harbors pathogenic i, microorganisms. Cross-`ftntamination can also occur when a cooked food product or salad ingredients are processed on a cutting board used for processing raw food products without sanitizing the board between the two processes. tiA�l1l7AlL i , �011AY� 36 7 Main Slrrrl, Aunnil, Masi. 02601 Date: July 9, 1986 _ NOTICE OF HEARING TRANSFER OF AN ALCOHOLIC LICENSE: `' In accordance with Chapter 138 of the General Laws, as amended, CAPE COD MELODY TENT INC. , William Carm en, Mng has made application to transfer its spa sona I . common victualer, wine and aIt license to CAPE COD CONCESSIONSUOgpr, William Carmen, MgF. Said application is for the same premises as currently licensed and located at 21 West Main street Hyannis, Ma 0260.1 A public hearing on this application will be held in the Town Office Building, 367 Main Street, Hyannis, Ma. on July 2g, 19;16 at 10:OC a.m. Martin J. Flynn John C.' Klimm John A. Weiss Board of Selectmen Town of Barnstable Legal Ad: Barnstable Patriot 7/17/86 PLEASE BILL LEGAL AD TO: William Carmen 10 Dartmouth Street West Newton, Ma. 02165 r SEATING ASSESSORS MAP NO: PARCEL NO.: '= SEASONAL r *THE f, TOWN OF BARNSTABLE TEMPORARY Q co OFFICE OF BOARD OF HEALTH r,►e L i639• \e�° 367 MAIN STREET HYANNIS• MASS. 02601 DATE ' APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT (f0j,)CL,5 S/0A)5 C=OJePOKA-0 010 i FULL NAME OF APPLICANT C14P6- C-00 NlEZ-60V —1&-7J(Z /p.IG , W M . GV�&'AJr?RAT, NAME OF FOOD ESTABLISHMENT (q, E ADDRESS OF FOOD ESTABLISHMENT (,(). 4T/4V,�}nlnl i S TEL. NO. 4 TYPE OF ESTABLISHMENT: FOOD SERVICE ESTABLISHMENT: RETAIL FOOD STORE 5 MOBILE FOOD UNIT I i SOLE OWNER: Yes No E E IF APPLICANT IS A PARTNERSHIP, FULL NAME AND HOME ADDRESS OF ALL PARTNERS: i i I f IF APPLICANT IS A CORPORATION: FEDERAL IDENTIFICATION NO. STATE OF INCORPORATION MI}SS/�GEJSE(�S FULL NAME AND HOME ADDRESS OF: , .J \ e PRESIDENT U 6 L(.JAM CAR: t) I 0 �PrI�Z"MUc17 tr� ST. lJtw"tor. TREASURER VA?e4Lt0Lj7/?t Gaie ram. SIGNATURE OF APPLICAN HOME ADDRESS HOME TELEPHONE NO. RESTRICTIONS: HYANNIS TIRE DEPARTMENT 95 HIGH SCHOOL ROAD EXTENSION HYANNIS, MASS. 02601 RICHARD R. FARRENKOPF (� BUSINESS: 775-1300 CHIEF S` ohe !OeteCtdzd Save ,eived EMERGENCY: 775-2323 May 31 , 1985 William Carmen 186 Cranberry Lane South Yarmouth Ma. Mr. Carmen, A recent inspection of the Cape Cod Melody Tent by this Department revealed the following violations that need to be corrected. TENT AREA General clean-up of the interior and the grounds surronding the tent. The electrical outlets in the orchestra pit need to be covered properly. Exit signs, emergency lighting, and the extinguishers need to be installed. Presently we have some questions as to the seating arrangement in the tent, we will be contacting you to deal with this issue seperately, with the Building Inspector . SOUND BOOTH Electrical panels as well as oulets and junction boxes need to be covered properly. The drapes in the booth need to either be fire proofed or removed. The extinguisher needs to be remounted on the wall. BAND ROOM A 51b. ABC extinguisher needs to be installed in this building. The building needs a general clean-up. Self Closing metal trash barrels need to be installed in the rest room. The electrical panel needs to be properly covered. CONCESSION STAND (Near the Band Room) The building needs a general clean-up. A 51b. ABC exifiguisher needs to be installed. MAIN OFFICE Install a 51b. ABC extinguisher near the front door. Cover properly the open electrical receptical. GARDEN EQUIPMENT STORAGE AREA Remove flamables stored here and store them with the flamable paints etc. in approved flamable storage lockers. Install a 5 lb. ABC extiguisher in this area. ELECTRICAL & PAINT SHOP Install sufficient flamable liquid lockers for paints etc. Install (2) two 51b. ABC extinguishers in this area. One at each door. i May 31 , 1985 'Page Two; Cape Cod Melody Tent Inspection Report. ELECTRICAL & PAINT SHOP (CONT. ) Remove the extension cords used as permanent wiring. Improve the electrical system in this building to properly accomadate 3 proged equipment. This is to prevent the cutting off of the ground pin on three proged equipment, that was observed during the inspection. This building also needs a general clean-up and reduction of storage. SOUND & COSTUME SHOP Remove temporary lighting. Remove the extension cords used as permanent wiring. Install a 51b. Abc extinguisher in this building. The present wiring has splices that are not covered by junction boxes, this needs to be corrected. Wiring in this shop also needs to be improved to accept the 3 prong ecepticles. "JUNKYARD" STORAGE AREA Remove unused "DEAD" wiring. Bring existing wiring up to code as required for exterior wiring. This area also needs a general clean-up of both the storage and the grounds. PRODUCTION OFFICE Install a 2 . 5 gallon water extinguisher in the office. Cover properly the open switch plates and recepticals- TRAILER DRESSING QUARTERS Remove the temporary lighting around-the make-up tables. Install a 31b ABC extinguisher near the exit. CHORUS DRESSING ROOMS Install (2) two 51b ABC extinguishers in each set of dressing rooms. One at the entrance door, and one where the present water extinguisher is mounted. Remove or fire proof the drapes to each dressing area. Provide self closing metal trash cans in the rest rooms . Both areas need an overall clean-up. Enclose open area under the building. Remove the box spring stored on ceiling rafters . STORAGE AREA, BETWEEN DRESSING ROOMS Remove the extension cord being used as permanent wiring. A general clean-up of this area is needed. GARDEN CONCESSION STAND Have the existing extinguisher reinspected. Properly cover the open electrical junction box. Neaten--the storage in the attic. - _ A general clean-up of the exterior storage area is needed. ` May 31, 1995 Page Three; Cape Cod Melody Tent Inspection Report DANCE SHED Clean- up the storage around the exterior of the building. Clean-up the storage inside the building. Properly cover the open electrical panels. Remove the car, moped, and gas grill from the building. Remove the extension cords used as permanent wiring. Install a 51b. ABC extinguisher in the building. SCENE SHOP Repair or remove the exterior lighting equipment. There are many electrical outlets, switch plates etc that are either broken, not secured properly, or missing. Theses need to be repaired or removed. The wiring to the band saw as well as an extension cord used in the building need to be properly repaired or replaced. Replace the missing extinguisher. The shop needs a overall clean-up to include the neatening of stored materials, the removal of sawdust build-up, and the reduction of storage in the building. TICKET BOOTH Both extinguishers need to be reinspected, and one needs to be properly hung up. SNACK BAR NEAR THE TICKET BOOTH This building needs a general clean-up. The extinguisher needs to be reinspected and properly hung up. RECOMEDATIONS Due to the age of the buildings in the complex we are recomending, at this time, the building be brought up to current codes . This would involve the sheetrocking of walls and ceilings to reduce the ability of--a fire to spread. Also the removal of older decorating materials such as the'paneling in the dressing rooms and replacing it with newer fire retardent materials. In addition attention should be turned to providing a second means of egress out of some of the buildings The main office, the dressing rooms, and the trailer are three area to be looked at. We recomend that some type of fire alarm system be installed in the complex. A system will be required if guests or employees are to be sleeping overnite at the complex. Lt. Dean L. Melanson, Fire Prevention Officer Hyannis Fire Department For, Richard R. Farrenkopf, Chief Hyannis Fire Department - C C. Joseph Daluz , Town of Barnstable Building Inspector John Newton, Town Of Barnstable Wiring Inspector John Kelley, Town of Barnstable Health Department Selectmans Office, Town of Barnstable Wm. Carmen, Don Bennett, Tom Callery, Cape Cod Melody Tent rV 9 FEE a .$5.00 •,,' you TME _ rn, TOWN OF BARNSTABLE OFFICE OF i BAII33TLSL Y NASL �, - BOARD OF HEALTH 4a, •63q. 397 MAIN STREET J HYANNIS, MASS. 02607 j. _ Date Tnne L5 19 84 •. 1 Nr.7 _ TEMPORARY FOOD SERVICE .PERMIT i.. Permission is hereby granted to "Willie m Carmen Address .186"Ciainberry'Lane, `South Yarmouth' -to-serve ___ ice cream,' ,"candy; popcorn', cold' drinks & other drinks," at Capeµ!Cod, Melody'Ten W. Miain •Street _ - ` H anuis - _ •- in the Village • of y on June 15, 1984 TOWN OF BARNSTABLE BOARD OF HEALTH -Y. Q . a�OhD --M Ke lly . Director of Public Health VALID.-ONLY ON , ' ;,June 1'S', ..1984 _ = ANTICIPATED NUMBER '400 ; REMARKS• All food must be kept at 150 degrees F. or below 45 degrees .F. :during preparation, transit and serving. APPLICANT MUST CONFORM^ TO ALL ZOV ING 'REGULATIONS; IN ADDIT1014 IF _SOCIAL. GATHERING .IS ON TOWN:PROPERTY.- PERMITS MUST BE SECURED FROM APPROPRIATE AGt'NCY. ' iS `� ^ -�6�r 4S C.yy'y',�aF"CI`' -k > -Y Lw q - �a+.ra�' A • . `�' t� 4 4 ry,� 1 w H'- ..�yr••ti r.,.>�fy 4� r+'� .r L iTir S -.. �c� p� ..._ .� 'P .- - -.;c�. '^^ 7 ='°.`, �,. 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'+k,h...^�•<.`� x`f: h,�,.,. a •i'c=r>P, 1":y ""t"" c '`••u ti swt� �µ��„"-,��' a-•r �.Y.+° t a "". � l H '^z r` �v;�>�� j : �'�,,�r/'+� .i {.S.•r'4f. .�(` x''.�.'i� '�sv�.�r• >.a s'�-G. . �..�.��� •,,,< K.x!i^,:.,.'saLe�.,, 'Gy,..+v r.r..`„#> ,y�.,�,,, ra _'•: 'i _ _ ��`e v..�q`', �rs'43-ig�.§3Fi��,a_i Sw f� X'`...row, x'L.,`q -r'�` ".+�":�,t�r.-�`"�`'�� �'x �S"'�'�nr'ahY t� at�-',.S,E ,+�,, �•�. .'a`__ f�,i•`by'"�k=„ �,,'`' ��' N r' .7 y.,i' - t ;."'t',�` h. m .��� ,+'""'r.. Sl.. ''w � -.: �._.�; .� - w. : L. •t "w a• V F� .«,.� jT.v-� :r"`•�'!...:r.'..�'.',,'' e'er.-am�r�k''a. �,epx.i5:� 'u„ta .'' '�%'�+,,,,- .rt�fS� `t �� �.� r n• �,r...v ,.� . LL .,. a M ..,. t ;"-fv w.(�,, ••'�ir�.'�.�.��.��� . . �'�r-Z't'W sa ,q J3'�i f�'� �-� � �1""'r �.m ..;��. :. __l�s. �_..��.,��.,�..,.:.:.„�a,5�r�d.?arc�',s, �:� .'-s.. �»�•:�w'v:�+.Ati°�:�r1,-i+�° ��,'�".'mr``.�..:.�'t.t ��MS�...'Jk-'a.'"`r.,.'" _sue..£ ram._-"+ TOWN OF BARNSTABLE OFFICE OF • BOARD OF HEALTH AXI3T>jL 397 MAIN STREET «•.a +674 `moo J-JYANNIS. MASS. 02601 tTCt:.-77s•t120—• APPLICATION FOR TEMPORARY FOOD SERVICE PERMIT Name of person(s) requesting permit i i Home Address l ?f 6 (Village) . ' Name of Organization Address • �"- y11C�J..v� A� I -r Food to be served C29-1 Address, where served -'Anticipated- Number - � O � • Date to be served (0 __ Signature) - TOWN OF BARNSTABLE BOARD OF HEALTH Date .... Food Handling Establishments Time ........................................ AM. P.M. ...................... Name .................... ..... Address Owner .................................................................................. No. of Food Handlers .......................... ...................................... Compliance Points/Item Remarks or Recommenclati ons YES NO 2 Floors 2 Walls and Ceilings 2 Doors and Windows .2 Lighting 2 Ventilation 2 Toilet Facilities 6 Water Supply Z, ly 6 Lavatory Facilities 2 Construction of Utensils & Equipment 4 Cleaning of Equipment 4 Cleaning of Utensils 6 Bactericidal Treatment of Utensils 4 Storage and Handling of Utensils 6 bisposal of Wastes 6.11 Refrigeration -1 6 Wholesomeness of Food 6 Wholesomeness of Milk Products 4 Wholesomeness of Shellfish 6 Storage of Food and Drink 6 Display and Serving of Food and Drink 4 Rodent Control 6 Cleanlinis of Employees 6 Mis4aneous N ldl��w . ..... ................... ............ ............ .. ...... ............. ................... (Pet-sons Interviewed) inspector) 4-3 NETD TOWN OF BARNSTABLE OFFICE OF sezAM M = BOARD OF HEALTH .� At�. f39. M 367 MAIN STREET HYANNIS, MASS. o26o1 February 1.8 , 1983 Mr. William Carmen Managing Director, Cape Cod Melody Tent Box 1979 Hyannis, Ma. 02601 Dear Mr. Carmen: i The Town of Barnstable Sewer Plant continues to have problems with grease. You are reminded that all Food Service Establish- ments=-with.-small-inside-grease traps-,mu-st_=install - larger -out--.--,-. i side-grease intgrceptors by the next licensing-period, in -ac- cordance with Town Health Regulations. In the interim, your inside grease trap must be cleaned monthly. Enclosed are instructions on how to clean a grease trap properly. Our notice dated December 9, 1982 , requires each food service { establishment to keep maintenance records of scheduled grease trap cleaning. If you have any questions, please call 775-11201 extension 182. A Very truly yours, � k Ate jihn �~M. Kelly rector of Public Health `' t JMK/mm encl. 1 A review of our food service records indicates your file is not complete. Please fill in the enclosed application and return to us in the enclosed self-addressed envelope- . L_ _ 1°, 1g79' May 2 TI �, �, � ��1 a 4"'••4 ,+,1. 'k V`, a `4• k Mr.`Willi am Carmen'° as y Managing,Director . Cape -Cod' Melody.,-Tent _ 4 L� 3 Box, 1.979 �. •. .. 4w . . ` d Hyannis; _Massachus.etts r. .Dear Mr• :Carmen: t 1..'� "♦ f4 .e+A x'.• ' �,• � . w - i,4.� .'�..' .f. pAe ° •:..,. si i ae Thank`'oyou• .for�;app ar.ing.. before the. Board -of Health ..requesting an. ,extension of tiime=tow connect your facilit es at the Cape Cod Melody T.®nt to.,the -Town. sewer. you are gran`ted an•r extension. of .time ,with.;the following conditions Pr'or to peri ng '`ne i t-year, ^1984 the, M'o = '�. y n g to s must . be_'discontinued; and.connection made -to the, Town sewer. Ali f bui"Idi $.-- .,other'than chose^used for storage, must -g , ', t have.toilei i •faciiiiies, and must cot nee.t4-to Town sewer. KIM The mobilo"ktrailer cannot be used^fer.habitstion or� le eping' quarters, _ .Ueuage will be confined to the. ourr of 7 -P.M. .to ll 'yPM. `as,• stated n e•tate i our r est.ou ' i : coo d repair Should.The on--site 'system must be kept sxi. any probl ems,"arise, the' systemmust ' ae .PumPed .,immediately.. . .e ` Continuing pro bla w -,'will. result'In closing the. star.s dr®sling room« every ^truly 'yours, :Ann: Jane _Es ' aught, Chairman . L t �Ch ds _ `A, .W, Mandelstam .M. D. t -BOARD OF •HEALTH TOWN OF BARNSTABLE 4' :, 1. ' • 4, ' !i ,Y - .. . f r r .'" — > • F k wn. 3 j, Town of Barnstable Date - SIX/ Type Time Inspection Form for Food Handling Establishments Town of BARNSTABLE Name ¢%��%�`! � Address'`' Licensee Owner Item Regulation Item Yes .No Remarks 1 14 Floors—Construction,clean,good repair 3 2 15 Walls&Ceilings—Good repair,cleaning methods 3 3 14 Doors&Windows—Screened,self-closing 2 4 16 Lighting—Adequate,fixtures shielded 2 5 17 Ventilation—Adequate,systems maintained 3 6 8 Water source—Safe,hot& cold under pressure 6* 7 11 Toilet Facilities—Self-closing door, clean,good repair,waste cans 3 � 8 12 Lavatories—Hot& cold water,signs, e soap,drying devise 3 v d 9 6 Construction of utensils&equipment 2 10 7 Cleaning of equipment 4 11 7 Cleaning of utensils 4 12 7 Bactericidal treatment of utensils 6* 13 7 Storage&handling of utensils 4 14 13 Disposal of waste—Covered,adequate,vermin proof 5* 15 3 Refrigeration—Temp.off floor,food covered 5* 15a 3 Thermometers present 2 16 2 Wholesomeness of food 6* 17 2 Wholesomeness of milk products 5* 18 2 Wholesomeness of shellfish 5* 19 3 Storage of food &drink 5* 20 3 Display/serving of food&drink 5* 21 14 Vermin control 4* 22 5 Cleanliness of employees 4* 23 3 Storage of toxic chemicals 4 24 Miscellaneous 5 Total out of possible 100 *Critical Items require immediate attention— Reasons for compliance on reverse Z/Received by lilt Inspector { t ' Health Department Regulations Require Conspicuous Posting of the most Recent Inspection Report AREAS OF CONTROL FOR FOODBORNE ILLNESS Reason numbers refer to item numbers. #16 Wholesomeness of Food:To control foodborne illness and food spoilage,which may result from improperly processed or handled food,the food service establishment must be concerned with the sources of food which are to be used. The safety and wholesomeness of food is a basic requirement for the protection of the consumer's health. Accordingly,the provisions listed under Compliance are intended to insure that food in general,as well as certain food which may be potentially hazardous, is obtained from sources which have been approved or are considered satisfactory by the health authority. #15 Refrigeration: Wholesome food, if mishandled, can become contaminated from a number of sources. Food protection measures are designed to eliminate the contamination of food from any source within the establishment, and to prevent the growth of disease-producing organisms,and the production of bacterial toxins,in the event that pathogens are present in the food.Proper food-protection measures should include(1)strict observation of personal hygiene by all food-service employees;(2)keeping potentially hazardous food refrigerated or heated at all times to temperatures which preclude the growth of any pathogenic organisms which may be present; (3) application of good sanitation practices in the storage,preparation,display,and service of food; (4)adequate cooking of certain food of animal origin to assure destruction of pathogenic organisms which may be present;(5)thorough washing of fruits and vegetables; and (6) the provision of adequate equipment and facilities for the proper conduct of operations. In addition, food must be protected against accidental contamination with any toxic substance. All food, while being stored, prepared, displayed, served, or sold in food-service establishments, or transported between such establishments,shall be protected against contamir ation from dust,flies,rodents,and other vermin; unclean utensils and work surfaces;unnecessary handling;coughs and sneezes;flooding,drainage,and overhead leakage;and any other source.Conveniently located refrigeration facilities,het food storage and display facilities, and effective insulated facilities, shall be provided as needed to assure the maintenance of all food at required temperatures during storage,preparation,display, and service. Each cold-storage facility used for the storage of perishable food in non-frozen state shall be provided with an indicating thermometer accurate to—20F.,located in the warmest part of the facility in which food is stored,and of such type and so situated that the thermometer can be easily and readily observed for reading. b. Temperatures:All perishable food shall be stored at such temperatures as will protect against spoilage.All potentially hazardous food shall,except when being prepared and served,and when being displayed for service,be kept at 45°F. or below, or 150°F. or above. Frozen food shall be kept as such temperatures as to remain frozen, except when being thawed for preparation or use.Potentially hazardous frozen food shall be thawed at refrigerator temperatures of 45°F.or below;or under cool,potable running water(70°F.or below);or quick-thawed as part of the cooking process; or by any other method satisfactory to the health authority. #22 Cleanliness of Employees:Disease transmitted through food frequently originates from an infected food handler. A wide range of communicable diseases and infections may be transmitted by food handlers to other employees and customers through contaminated food and careless food-handling practices.Boils and sore throats are sources of organisms which cause staphylococcal food intoxication, the most frequently reported type of foodborne disease in the United States.It is the responsibility of both management and employees to see that no person who is affected with any disease in a communicable form works in any area of a food-service establishment where there is likelihood of disease transmission.Clean personnel with clean habits are essential to sanitary food preparation and service.Clean hands,clean clothing,and hygienic practices reduce the likelihood of contaminat- ing food, drink, and food-contact surfaces of equipment, utensils, or single-service articles. Hand-washing is necessary not only before starting work and after visiting the toilet,but also at any other times when the hands have become soiled or contaminated.It must be recognized that hands often become soiled in the performances of routine duties in and about the establishment. The use of tobacco while preparing food or serving food may contaminate the fingers and hands with saliva, and may promote spitting, thereby permitting transmission of disease organisms present in the saliva to food or food-contact surfaces. #12 Bactericidal Treatment of Utensils:Regular,effective cleaning and sanitizing of equipment,utensils,and work surfaces minimizes the chances for contaminating food during preparation,storage,and serving,and for the transmission of disease organisms to customers and employees.Effective cleaning will remove soil and prevent the accumulation of food residues which may decompose or support the rapid development of food-poisoning organisms or toxins.Application of effective sanitizing procedures destroys those disease organisms which may be present on equipment and utensils after cleaning, and thus prevents the transfer of such organisms to customers or employees,either directly through tableware,such as glasses,cups,and flatware,or indirectly through the food. Improper storage of equipment and utensils,subsequent to-cleaning and sanitizing,exposes them to contamination and can nulify the benefits of these operations. Accordingly, storage and-handling of cleaned- or sanitized - equipment and utensils,and single-service articles,must be such as to adequately protect these items from splash, dust, and other contaminating material. #21 Vermin Control: Insects and rodents are capable of transmitting a number of diseases to man through contamination of food and food contact surfaces. Accordingly, their presence in a food-service establishment creates a potential health hazard which can be guarded against only by effective control of such vermin. Since vermin require food, water, and shelter, control measures should be designed to deprive them of these require- ments. #23 Storage of Toxic Chemicals:Only those poisonous and toxic materials required to maintain the establish- ment in a sanitary condition,and for sanitization of equipment and utensils,shall be present in any area used in connection with food-service establishments.All containers of poisonous and toxic materials shall be prominently and distinctively marked or labeled for easy identification as to contents. When not in use, poisonous and toxic materials shall be stored in cabinets which are used for no other purpose, or in a place which is outside the food-storage, food preparation, and cleaned equipment and utensil storage rooms. Bactericides and cleaning compound shall not be stored in the same cabinet or area of the room with insecticides, rodenticides, or other poisonous materials. Poisonous materials shall not be used in anyway as to contaminate food, equipment, or utensils, not to constitute other hazards to employees or customers. NOTICE OF APPLICATION FOR ALCOHOLIC -- - BEVERAGES LICENSE In accordance with Chapter 138 of the General ljaa'R as Amended. CAPE COD MELODY TENT INC. , Name of Applicant William Carmen, Mgr. _ Kind of License New, Seasonal , Common Victualer, Wine and - " Malt Period Covered by License date of issue until 1/15/83 Location and Description of Premises West Main Street, Hyannis, Ma. Wooden buildings outside on one floor. One building on east side of Tent and one building in garden west of tent. Entrances/exits to West Main St. and Scudder Ave. A public hearing on this application will De held in the Town Office Buffaing, ain Stre Hyannis, Ma. on Monday, May 3, 1982 at 10:00 a.m. John C. K1 i mm Licensing Board for the Town of Martin J.. Flynn Barnstable Legal Ad - BP 3/22/82 I •mod - •� -e. e• _ _ _ _ ." __ �iiix.+�;--�•--+�..-.-_.s{�—��c+ ;a"� •—.�..-+..aex-a•R+.c , S THE FOLLOWING IS/ARE THE BEST IMAGES FROM POOR QUALITY ORIGINALS) I M A DATA T own ofBarnstable Date Type Time -- Inspection Form for see� Food Handling Establishments Town of BARNSTABLE 1,{dr Name Address Licensee Owner Item Regulation Item Yes .No Remarks 1 14 Floors—Construction,clean,good repair 3 2 15 Walls&Ceilings—Good repair,cleaning methods 3 3 14 Doors&Windows—Screened,self-closing 2 4 16 Lighting—Adequate,fixtures shielded 2 5 17 Ventilation—Adequate,systems maintained 3 6 8 Water source—Safe,hot& cold under pressure 6* 7 11 Toilet Facilities—Self-closing door, *1 clean,good repair,waste cans 3 8 12 Lavatories—Hot& cold water,signs, 7 ,r."~v ' soap,drying devise. 3 9 6 Construction of utensils &equipment 2 10 7 Cleaning of equipment 4 11 7 Cleaning of utensils 4 12 7 Bactericidal treatment of utensils 6* 13 7 Storage&handling of utensils 4 14 13 Disposal of waste—Covered,adequate,vermin proof 5' 15 3 Refrigeration—Temp.off floor,food covered 5* 15a 3 Thermometers present 2 16 2 Wholesomeness of food 6' % C. x�, ! • r"-�� e. 17 2 Wholesomeness of milk products 5* 18 2 Wholesomeness of shellfish 5* 19 3 Storage of food&drink 5's `!✓z 20 3 Display/serving of food&drink 5 ,1�� •!�J r.. , " 21 14 Vermin control 4 22 5 Cleanliness of employees 4* 23 3 Storage of toxic chemicals 4 24 Miscellaneous 5 Total out of possible 100" *Critical Items require immediate attention— Reasons for compliance on reverse Received by ,X Inspector 1 Health Department Regulations Require Conspicuous Posting of the most Recent Inspection Report AREAS OF CONTROL FOR FOODBORNE ILLNESS , Reason numbers refer to item numbers. #16 Wholesomeness of Food:To control foodborne illness and food spoilage,which may result from improperly processed or handled food,the food service establishment must be concerned with the sources of food which are to be used. The safety and wholesomeness of food is a basic requirement for the protection of the consumer's health. Accordingly,the provisions listed under Compliance are intended to insure that food in general,as well as certain food which may be potentially hazardous, is obtained from sources which have been approved or are considered satisfactory by the health authority. #15 Refrigeration:Wholesome food, if mishandled, can become contaminated from a number of sources. Food protection measures are designed to eliminate the contamination of food from any source within the establishment, and to prevent the growth of disease-producing organisms,and the production of bacterial toxins,in the event that pathogens are present in the food.Proper food-protection measures should include(1)strict observation of personal hygiene by all food-service employees;(2)keeping potentially hazardous food refrigerated or heated at all times to temperatures which preclude the growth of any pathogenic organisms which may be present; (3) application of good sanitation practices in the storage,preparation,display,and service of food; (4)adequate cooking of certain food of animal origin to assure destruction of pathogenic organisms which may be present;(5)thorough washing of fruits and vegetables; and (6) the provision of adequate equipment and facilities for the proper conduct of .operations. In addition, food must be protected against accidental contamination with any toxic substance. All food, while being stored, prepared, displayed, served, or sold in food-service establishments, or transported between such establishments,shall be protected against contamir ation from dust,flies,rodents,and other vermin; unclean utensils and work surfaces;unnecessary handling;coughs and sneezes;flooding,drainage,and overhead leakage;and any other source.Conveniently located refrigeration facilities,he t food storage and display facilities, and effective insulated facilities, shall be provided as needed to assure the maintenance of all food at required ' temperatures during storage,preparation,display,and service. Each cold-storage facility used for the storage of perishable food in non-frozen state shall be provided with an indicating thermometer accurate to—2°F.,located in the warmest part of the facility in which food is stored,and of such type and so situated that the thermometer can be easily and readily observed for reading. b. Temperatures:All perishable food shall be stored at such temperatures as will protect against spoilage.All potentially hazardous food shall,except when being prepared and served,and when being displayed for service,be kept at 45°F. or below, or 150°F. or above. Frozen food shall be kept as such temperatures as to remain frozen, except when being thawed for preparation or use.Potentially hazardous frozen food shall be thawed at refrigerator temperatures of 45°F.or below;or under cool,potable running water(70°F.or below);or quick-thawed as part of the cooking process; or by any other method satisfactory to the health authority. #22 Cleanliness of Employees: Disease transmitted through food frequently originates from an infected food handler. A wide range of communicable diseases and infections may be transmitted by food handlers to other employees and customers through contaminated food and careless food-handling practices.Boils and sore throats are sources of organisms which cause staphylococcal food intoxication, the most frequently reported type of foodborne disease in the United States.It is the responsibility of both management and employees to see that no person who is affected with any disease in a communicable form works in any area of a food-service establishment where there is likelihood of disease transmission.Clean personnel with clean habits are essential to sanitary food preparation and service.Clean hands,clean clothing,and hygienic practices reduce the likelihood of contaminat- ing food, drink, and food-contact surfaces of equipment, utensils, or single-service articles. Hand-washing is necessary not only before starting work and after visiting the toilet,but also at any other times when the hands have become soiled or contaminated.It must be recognized that hands often become soiled in the performances of routine duties in and about the establishment. The use of tobacco while preparing food or serving food may contaminate the fingers and hands with saliva, and may promote spitting, thereby permitting transmission of disease organisms present in the saliva to food or food-contact surfaces. #12 Bactericidal Treatment of Utensils:Regular,effective cleaning and sanitizing of equipment,utensils,and work surfaces minimizes the chances for contaminating food during preparation,storage,and serving,and for the transmission of disease organisms to customers and employees.Effective cleaning will remove soil and prevent the accumulation of food residues which may decompose or support the rapid development of food-poisoning organisms or toxins.Application of effective sanitizing procedures destroys those disease organisms which may be present on equipment and utensils after cleaning, and thus prevents the transfer of such organisms to customers or employees,either directly through tableware,such as glasses,cups,and flatware,or indirectly through the food. Improper storage of equipment and utensils,subsequent to cleaning and sanitizing,exposes them to contamination and can nulify the benefits of these operations. Accordingly, storage and handling of cleaned or sanitized equipment and utensils,and single-service articles,must be such as to adequately protect these items from splash, dust, and other contaminating material. #21 Vermin Control: Insects and rodents are capable of transmitting a number of diseases to man through contamination of food and food contact surfaces. Accordingly, their presence in a food-service establishment creates a potential health hazard which can be guarded against only by effective control of such vermin. Since vermin require food, water, and shelter, control measures should be designed to deprive them of these require- ments. #23 Storage of Toxic Chemicals:Only those poisonous and toxic materials required to maintain the establish- ment in a sanitary condition,and for sanitization of equipment and utensils,shall be present in any area used in connection with food-service establishments.All containers of poisonous and toxic materials shall be prominently and distinctively marked or labeled for easy identification as to contents. When not in use, poisonous and toxic materials shall be stored in cabinets which are used for no other purpose, or in a place which is outside the food-storage, food preparation, and cleaned equipment and utensil storage rooms. Bactericides and cleaning compound shall not be stored in the same cabinet or area of the room with insecticides, rodenticides, or other poisonous materials. Poisonous materials shall not be used in anyway as to contaminate food, equipment, or utensils, not to constitute other hazards to employees or customers. Cape Cod . Melody Tent (617) 775-1979 Box 1979 Hyannis, MA 02601 (617) 775-.9100 May 17, 1979 Board oj Heat th Sann.6tabte Town Ha.2e Hyanni.6, MA 02601 Dean M6. Edhbaugh: Thank you bon the counte6 y ahown to me at your meeting yebtenda.y. ThiA .eetten i6 to a64une you that the Cape Cod Melody Tent w.c,E'Z, pkion to the opening of .ct6 1980 .6ea.6on, connect ate bu i td i,ng,6 xequivh ng town a ewer connect ona in accoAdance with your nequut. We heAeby tequut a waiveh Sum making the connectiom pn.eviou6.2y d scuased jon the .1979 6ea.6on. We a2.6o wi6h to uAune you that ahoutd the septic tank on 6 to cau.6e any unpeea.6ant odors, it ahaW be pumped ptomptty. S.i,ncenee y, w.itU am Carmen Mo. Managing Diuc toic WC/mez Y t.•,wx. � h ,� a ��� _• .._ 1, ;.fk�� �R�' i{• ;•. •# - .f � ` FE May='22 79 17 , 9 '9 n s1 , 1 ;4 �• , ..�icWilliam? Carmen 2 ". '.South' Yarmouth r �4_ 4 Yr ♦. ... - r,' �f Y, `.� y! %tti f`I' Y - Coke. and Popcorn Cape Cc��a -Melody ,Tent a ' } e a. a + r Hyannis � L May 26 1979 a t # `t s 1.: y:' ^ � * is �I...fit ,+ .'f•;�<' '�'�.. C a A { . May 26', 1979 1 { s a! -.• -• ,y . ,. may. ., y TOWN OF BARNSTABLE �oF zwE To -- P OFFICE OF i B�$1zsT�r� i BOAR® OF HEALTH 90 Mass. ®� 397 MAIN STREET O 1639• g �F0MA��'� HYANNIS, MASS. 02601 - TEL. 775-1120 EXT, 36 APPLICATION FOR TEMPORARY FOOD SERVICE PERMIT Name of person(s) requesting permit W; � 1` a on �r r 7 e_v) Home Address go LA Yarq"OLMI (Village)V' G0h !`S � i Name of Organization 2 _Ccd )I P.I dg Tem h C Address WeST I Y IQ r1 5 . Food to be' served CO e-, PP4 G r n Address, where served wc-s+ ►' Y lQi Anticipated. Number 750 Date to be served GQ, s gnature) N 0 SENDER:. Complete item; I.2,and 3: oa Add your address in the "RETURN TO" space on 3.r reverse. 0 1. The following service is requested (.check one). -" ® Show to whom and date delivered ............250 z Show to whom,date,&address of delivery .....450 ❑ RESTRICTED DELIVERY. °t Show to whom and date delivered ............850 RESTRICTED DELIVERY. Show to whom,date,and address of delivery ..$1.05 (Fees shown are in addition to postage charges and other fees). 2. ARTICLE ADDRESSED TO: Mr. Richard- C.- Anderson i 435 Main St. . m Hyannis, Mass . 02601 n_ m 3. ARTICLE DESCRIPTION: REGISTERED NO. CERTIFIED NO. INSURED NO. I526769 I to (Always obtaln_sftqature of addressee.or agent) zI have receive th cle described above. mm SIGNATURE ressee ❑ Authorized agent Z (a C m OF ELIVERY ��' y`� K D r-� Z 5. ADDRESS (Complete only if request a�� O i =� 6. UNABLE TO DELIVER BECAUSE: O S 3 D r GOP:197r-0-203-456 UNITED STATES POSTAL SERVICE OFFICIAL BUSINESS SENDER INSTRUCTIONS PENALTY FOR PRIVATE USE TO AVOID PAYMENT Print your name,address,and ZIP Code in the space below. OF POSTAGE, $300 • Complete items I, 2, and 3 on the reverse. • Moisten gummed ends and attach to front of article if space permits. Otherwise affix to back of article. • Endorse article "Return Receipt Requested" adja- cent to number. RETURN TO F� U5 Board of Health (Name of Seeder) P. 0. Box 534 (Street or P.O. Box) HYANNIS MA 02601 (City, State, and ZIP Code) w 5£�NDER: Complete-items I.2,anT 3: o r I: Add your address in the "RETURN TO" space on 3 reverse. 1. The following service is requested (check one). ® Show to.whom and date delivered ...........250 Show to whom,date,&address of delivery .,...45d RESTRICTED DELIVERY. Show to whom and date delivered ......:.:....850 RESTRICTED DELIVERY. Show to whom,date,and address of delivery ..$1.05 (Fees shown are in addition to postage charges and other fees). 2. ARTICLE ADDRESSED TO: Mr. Steven E. Shulman-,Gen.Mg . A Cape Cod Melody.Tent Z Hyannis, Mass . m ' A 3. ARTICLE DESCRIPTION: m REGISTERED NO. CERTIFIED NO. INSURED NO. 526802 m N (Always obtain signature of addressee or agent) rnI have received the article described above. O SIGNATURE Addressee ❑(�{Aduthorized agent CO) a 4. m DATE DELIVERY %TMARK O r� 7 �'`. N( D 5. ADDRESS (Complete only re uej4d) 1 m �s m 6. UNABLE TO DELIVER BECAUSE: CLERK'S p INITIAL D r fiS GOP:1976-0-203-456 UNITED STATES POSTAL SERVICE OFFICIAL BUSINESS SENDER INSTRUCTIONS PENALTY FOR PRIVATE USE TO AVOID PAYMENT Q. Print your name,address,and ZIP Code in the space below. OF POSTAGE, $300 • Complete items 1, 2,and 3 on the reverse. • Moisten gummed-ends and attach to front of article if space permits. Otherwise affix to back of article. i Endorse article "Return Receipt Requested" adja- P cent to number. RETURN 1;� r TO �s po 1 Board of Health 'Vn e oP Sen er) Town o axns able P. 0. Box 534 G� (Street or P.O. Sox) HYANNIS NIA 02601 (City, State, and ZIP Code) •r April. 5 r #1-97$ .' n t I - !.. T•ri -• F.j , - ` f q •r.. 9 •�'r P, 'i t '! a Y;• Mr, Rich$rd• C Anderson k!. , s Fern. A]i-derson rponahue &, Jones'+ ox -518 . Hyanns,i;Massachusetts TDear Mr'.' Anderson:- ,.You `acre,'granted an extension onbehalf o your, dent Cape; . ` Cod Melody, Tent, of one•,•yyear to•'connect 4n existiiag toilet ' facility to the: 1'own sewer. Please• be advised' that this extension isfor.the ;existin facility only, No other structures 'of`aany ,type,`, including Mobile''units,,,,.can,-be connected. to the oan-=site sewage 'system. ' Your 'attention -is called to 'the' wBo - Health's^ ^`RF : x x ,axRd of 3etfier of D. July." TA 'copy of which js enclosed•. y 2'he existing cesspool ,does`-not, meet -=the' requirements :twined,.in Title V ofYie, State Environmental. Chide, and usuage is limiidd to ,the 'existing toilet rooms•-only • This variance,expires. April*`l, 1979p. Very�.truly:,yours ' ! ,r�.` � f �.. - ' . • _ '; ;t . , jo � Robert. L.' Childs,, Chairman Ann .Jane • .} .. y. . - !V' fib`..: A. W. `Mandeis am, M„ D . BOARDt OF HEALTH. 'TOWN OF',. ARNSTABLE ' encl. .l• E, ,' 't S FERN, ANDERSON, DONAHUE & JONES ATTORNEYS AT LAW DANIEL J. FERN P.O.BOX SIB RICHARD C.ANDERSON 436 MAIN STREET ROsERT J. DONAHUE HYANNIS,MASSACHUSETTS 02601 STERHEN C. JONES AREA CODE 617 77S-5625 CHARLES M- SABATT File #77-146 March 27, -1978 - Robert L. Childs, Chairman Barnstable Board of Health 397 Main Street Hyannis, MA 02601 Dear Mr. Childs: I find it- necessary, on behalf of my client Cape Cod Melody Tent, to again request an extension of the order issued by the board pursuant to Chapter 83, Section 11, which order requires my client to tie in an existing toilet facility to the municipal system. • This request is for an extension for a ,period of one year only. The pertinent data concerning the aforementioned toilet facility is the same as contained in my letter to you of May 23; 1977, a copy of which I am enclosing herewith.' ' May I hear from you at your early convenience, Sincerely, Richard C. Anderson RCA:esj Enc. I FERN, ANDERSON, DONAHUE & JONES ATTORNEYS AT LAW DANIEL J. FERN P.C.BOX S16 - RICHARD C.ANDERSON 436 MAIN STREET ROBERT J. D13NAHUE - - HYANNIS,MASSACHUSETTS 02601 STEPHEN C. JONES AREA CODE 617 775.-5625 CHARLES M. SABATT - - - - February1� O, 1978 Joseph. Daluz, Builriing Inspector Town o_ Barnstable 397 1. ai n Street Hyannis, 1�!;A. 02601 Dear Mr. Daluz: This letter ,grill serve to amplify my letter to you of December 22, 1977 wherein I requested that .you give me your tentative approval to the maintenance of a dressing room trader on the Melody Tent property for sporatid use by perforirdng stars. which authorization I feel can be given by you under the provi.:- lions of Section F.A® (b) of the zoning by-law. It is the bang-range intent for the Melody Tent to ra- dace present dressing room facilities with new permanent stru.c- tures at ti>>-hich time, in the permanent structure, there would be located appropriate facilities for the prima donna stars. The reason that this has not heretofore been implemented is because of the economic situation the Melody Tent presently finds itself in. In 1976 extensive and very expensive renovations . were made to the theater itself and from an economic point of view the longterm debt of the Melody Tent must be reduced before fur- ther investment can be made in permanent structures such as new dressing rooms. Iii light ,of what is herein stated, you may properly c:Gn- sider my request contained in any aforementioned December 22 let.ter, as being for relief temporary in nature. Peace, chi �O.CAnderson RCA:esj i i FERN, ANDERSON, DONAHUE_& JONES ATTORNEYS AT LAW i DANIEL J. FERN P.O.BOX SIB RICHARD C.ANDERSON 435 MAIN STREET y ROBERT J. DONAHUE HYANNIS,MASSACHUSETTS 026DI STEPHEN C.JONES AREA CODE 617 775-5625 CHARLES M.SABATT - February 16, 1978 I Joseph Daluz, Builaing Inspector Town of" Barnstable 397 Main Street- Hyannis., YriA 02601 Dear '14r. Daluz: This letter vrill .serve to amplify my letter to you of December 22, 1977 wherein I requested that you give me your tentative approval to the maintenance of a dressing room trailer on the Melody Tent property for sporatic use by performing, stars, which authorization I feel can be given by you under the provi- sions of Section F.A. (b) of the zoning by-law. It is the lonS-range intent for the Melody Tent to re- place present dressing room facilities with new permanent strut tures at which time, in the permanent structure, there would be located appropriate facilities for the prima donna stars. The reason that this has not heretofore been implemented is because of the economic situation the Melody Tent presently finds itself in. In 1976 extensive and very expensive renovations were made to the theater itself and from an economic point of view the long-term debt of the Melody Tent must be reduced before fur- ther investment can be made in. permanent structures such as new dressing rooms. In light of what is herein stated, you may properly can- sider my request contained in my aforementioned December 22 Letter as being for relief temporary in nature. ch e. Anderson RCA:esj ` `i Board of Health Town of Barnstable May 23, 1977 Page 2 The original rest rooms are connected into a cesspool having a diameter of approximately 6 feet and a depth of:=9 feet. Such original facilities have existed since the Melody Tent originally moved to its present location and have never been the source of any problem whatever. Considering the fact that the original facilities have been trouble-free and are now getting much less use than in the past, and considering the significant expense of tying in, which is most important at this time when the Melody Tent is experiencing financial concerns, it is respectfully requested that this request for an extension be favorably acted upon. Sincerely,,:' i Richar� C. Anderson RCA:esj July 7, `197.7 �Mr.; .Steven E sh loran: ..... ' • Ceral Maria c e. er �:n 4 Cape Cod Melody Tent , West Main Street: Rotary , Hyannis Ma Ba0hus6tts .k Dear- Mr• .Shulman x r y Y©u`are ± 'anted erm 9 ' P. i to``connectt your mobi ssio' le tra3 .er. to n the existihcj on-site sewage system with••-the -folio, ing ponditians r { ) This'`ipermission expires September 30#- 1977' . prior to ­opening.next .year the .on-site system must'. dis- .continuid and' connection made.to,, t e abuttiu sewer C806 •Board of Health .letter 'dated: Novem ber 28 A975) . " r d (2) The mobile`trailer 'cannot -be used' for habitation or 3 sleeping quarters (3)4 Usuagex.w l�, be ao Fined to .twd. F persons betty+dt the . . h©t r+s cif ? F M,. and ;ll' k .M& as :YOU state` �n, .your request C4) . T on system must be kept iri good repair.; Should any grnbJ ems Ar se; . the ,system.must be' pumped , masediately. C611tinued' probleMs. will result in ra- vocation :of .this perm ssien;� >. C ) ► mobile trailer will not .be: permitted on site nest Year,"," g, F Very� tru' j� yours Robert L'. 'Childs Caarrnan f , . Ann .-Jan gh A. ," ndeldtj;; M. D. . t .'BOARD,OF'..H rMx jnin * 1 •f .i, -Cape 4 west main street rotary hyannis, massachusetts 02601 MRS. DAVID HOLTZMANN Business Office Managing Director (617) 775-5630 EDWARD M. HOLTZMANN Box Office Secretary-Treasurer (617) 775-9100' WILLIAM ROSS Artistic Director STEVEN E. SHULMAN General Manager July 5, 1977 Mr. John Kelly Board of Health Town of Barnstable Hyannis, MA 02601, Dear Mr. Kelly: Regarding our telephone conversation of earlier today, I am requesting permission to tie the sewer drainage from the new dressing room area into the existing septic system of the other dressing rooms. The town is allowingthe use of a mobile trailer for a star's dressing room at the Melody Tent this summer. The stars will be using the area generally from 7 p.m. to 11 p.m. each day, and a maximum of two stars will be using the area during any one week. { The present septic system has accommodated the sewerage from the present dressing rooms and the old rest- rooms without problems for years. With the construction of the new rest rooms, the drainage from the old rest rooms into the septic system has been drastically reduced. I doubt that the tie-in of the new dressing area into the existing septic system will approach the total drainage into the septic system during the days when that system handled the dressing rooms and all of the rest room facilities on the grounds. Also, we will monitor the septic tank, and should any problems arise, we will immediately pump the tank. I thank you for your cooperation, and look forward to receiving an affirmative reply regarding the hook-up of the mobile trailer to our existing plumbing. Sincere E C0 0 TENT, INC. S e n E. Sh man e 1 a r dgb ilsLOPH D. DALUZ TELEPHONE: 775.1120 Building Inspector EXT. 145 TOWN OF BARNSTABLE BUILDING INSPECTOR TOWN OFFICE BUILDING HYANNIS, MASS. 02601 June 30, 1977 Mr. John Kelly Board of Health Town of Barnstable Hyannis, Ma. 02601 Dear Mr. Kelly: I have granted the Melody Tent temporary use of a trailer for the sole purpose of a dressing room. In a letter from the Melody Tent asking for any possible assistance to salvage the Summer a decision had to be made. After much thought I granted the per- mission to extend the dressing room for the stated reason. In this light I am requesting a temporary connection in accordance with your Sanitary Code. Peace, J seph D. DaLuz uilding Inspector JDD/gr Pk1 r r ,� r r' i 1. . a i� r�•�Y#W f!7,T, i i Y�" 5 p t i tl'y"4Y 14� �r�r !T{ , t 3 �,r r tt `� -1 I r ,�51ts' i'S-.s'r�., f 1d 'y y t r t ht4 .� F F v'" t e r '�1 a + t x v U r: t„S.Sy ` S E.;rf D''a t}`dSx J+ { e ,� .Y't s 5 S; �. i f a r y y t A 3 1 1,, v E 1eMysY l rr 1 '4�,r it"1 7�,M 8 4_ Y,4 ° 'tl " r r" t n> c t ` 1 t f,h 6 r S ', A*­ g k h` ":ti ,y_,,r# A r.i V• y +i} 1�4 " --V 1' V + t', J Et a f 0 r4 aE 1 t C:. kf�e i ,.'D' t krt t o c 14.+{�, c tF I {/1; j 11 r t+r`vtg y i 1 f 3, �4Y -�{ r +:. �' f a b D �,Y `5Ai .,�ta.f f? '.h,g e i+iT' _"x 4'F N* t Sat .'.c j. y r +St e r a .-1 "� �', sw;.. 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May 23, 197- KG-R A ff r r6 r y �#r i f _ a t d I 4{ ppr '1 Ii f€ . ly41 Pf %t; t i ^i s+r,7 �t r' s 1 r. t ld, -Y r _ n ,D r f S J 1,�{s >< x>r:f i eIr i � f ryr x td >.c �''t r * ." 1 x.. +ri f L �. x:yt t s . rye y' 'S PM) F I f S� v Y2.L r r 1 1 r t k Z,r v rtgry fR ' " ` �+ y a a Vf y.fir y". '� a trr1 'pR+ G c'r n" t,: 5 rt t d is°r q1 ' "', f� tr + -^r y_"W' V �Y (1,, u 7 r'. ?' -V t s-f`. t , t ! y��"_ p� �, y�p M y�y�a "�j ^ t" ,. x t S r)lp }� i t11 r 4 �'� i �L VtW F■'' 4in -b7(al it#Tii WAJ r�i 5 V 1 t: r i f A n 't r a% n V ,I lVr l S t. I i .fir.( "" , f t ! ` r x ?_ t1' y�ht :4 1 *' i 3� . . in. Striset %j ! . }.D 1Yt'y 6 5 �' p � ei TF 9 r- ! t r I J F� �F a,r,'y Y ie.t rz�e, �Q , 1 a r r , x ` � ,1 �� t ', a _ . d t }.+ Y d 1 F FJ e�s � " '. J D�bB�� Board Acre t c, f ti , n ?ems '"f +S 14 w Y It.,a py ,... t �5E " Y°r` ' r on b+�h�lf of m cli.ent, . C�peF Cod4 Melcady Taht, °, x Am ` ;r r; 4 fx , W;.t>ti r ' ,� ' r> wsitia� o e us 't :fin. e�.tension of the order i eue by :the f 1 �,fR , } J 4 r . <.�Hc��►��1 -��x�u�►'�t tc� ' n4ra14;aws �Chepter 830, S®ct�.on ';11, ,tk��rt ; ,, �,r y , x�r, i R .f Lt m�., I#® ►t tip, 0 , en existnc toilet facilitya thy. xaur� oip �, {� r RL *� k k ` �y{ may!,��jjyyy� }����y�, ry �/1 x s^ Lr'.rR yr �/ /y „ q��^�g�� �% �y y► (y� /1p j� N 4'�y�t.fYl4i♦ �V it �f ��{��M'. Yl�4i. , AM�tf{G�� o{i .i+�r`tip'., oaM .'Q puF i V^i u tl,I :f Y(�E! t t{r l.i '1%, rt` 'i<� r on '.;y��ir.. �ti 'the r,en4 of �� hich time the matter° .M19- t age 3 E } zr �r t s�ppyy y�1e.� ,,gg c x E „� g s ; : p�^yt�I� �j r t�ix t E .f �+" ( �,®'V �W�iJ Y it T -{ F; rR! ' r +1'! e 4+ r i ,i �t 7 � " f„7 I k Y" , r 4 ' It i , `E y E g 9q .�I X$ a 'Il s 1J�. Ji % .iII '��;,r ri ', 'i I+ ' r iy i .h L1ppc9rt `� �,a'w�. 'r C?C�1�k."3 �I �uht�it the 7.®i.loWl.ng. +r rnr rk r + n r� @4 y t firr r a -j, 1,1, ,a - L " v tl + ? _r x y Rk !r".; Ni Y, �:r t ?`L i.Q �t o`x Y s �h '':.4�' k F',. S + l I .. �1 5 v+ t`` i $r+ 1p ,, S ea ti Y _..t + t Y +' a 11 t 4 r f s St, �f �u 1976' the Mr-.. .oG9y 'dent, wxk'�iout, any' ®r►1gent of kxs� ;+ i t' ,= * �, Te ; qr r.:f r �i.;'FIY 4 J,tt ,�h���-4�+4. ,kihi' J1 it ee�,�.;c�onstruct�d. .��w �re��t�.._rooaa� .wh ch 'fix® 4F � `$ � �,. ; - h R.,ri i ti i,n o th�0'' is pad System. Such ,rest room a ilit�.®e ,� r t 1 't " i y��py g y y� t k a r4 r TY -y 1 :i t cD -y :�D 1 IL VrV�1�1 t L K VW o��o� n�S i r fa 1 �u.�y� + 'r �I;Y°t a 1 4r 1., +R­ [ i `D R { r.. a r + I. , s i s a 4 r ti G r r "y' % h>h� t 4 " 1 } y - - , 1 s! ! d r t x tl X lt.. pYR 4 �Y IE: YA: � �- 3`. tills, ,�3 afnke�, 4 Ur�nrall�' t t r" '" f'I 1 y ' s h X J 'f Y Jw 4&a LI p t _ ( A 1 t �+ y t i 4 K t rR $Kuh s1 Y'(Ka+'yr"I u"r ,. t. �, } ,f• t F _.r 1 + r3 .r x K,s r�, -. I. �, �-r M1, r Y c 1 xFj { fb t c ®n ®tall, 3 s inks ;,d rI <r K z j r � i# Jw'R c { R ;.1? r F �,{ ° r F r Y r - y r 'h ' }: r t a M g t, nw fE ,i . `r , ' ,�i; `z®�ult 'of thee® new conv®ni®nc®io, ' the ':use of, �t, ��,W F T 1 S %, th+e L ri final resit rooms hay 8araamat iCa�.ly ..,decre eed�. 1@ 'y4 ' ?' r + yti _,_A4 ie+a 3 ;' ; ' �; 1®�}r��gi y�y{s�9a�t i c :ire, hoBweverr ub•�fecnt to limited rase. F `� 4` . �V ^", Rat , r1 d . F+•ies �Q4.:�+i�t���' Co����t' oL th� 10��0�7��1g�i �C� �4r 5 ,t TY6 }y §5r s y ;? Y r < % :Fr i'. >4r i yy,, 4 r f y4 :., ,. S p r , {Y D p �� Y4 .. ` I � n --Ri3 et�11e, 2 to inks, 2 urinals ;0,I S. ­ (­3 # s +,„,., n t h!�' wV �n� r.t bt4 � , 3 s ink [. s ' t r,t i a l -t +r f.a ii �� G i.pyR� f L'r-W i '"r � r i 1 v D - V �a jC1 JR;,i i1 t t t 'k ♦ 4i Y f Fr % � YI $r3 J "'lR,rfj +,r.a�, i # �p sus V t ,y i y ti 7 0, ' y L ` 3- p i 4 k t { to t R t {.„ I: ti ry - y M'r s>r + 'r o .t r 5 " t Mb '"',�r r f a 4 { j i), T Y �n,�v7, d t 'r ?b' s J t + K}fir 1` ,1& #,r r t .. f t. t #r1 f " - 't r h,.i 4 4(V,i '". ��Ax'C r t:h y r ,) + hr , + �' r 4 x r L +' a 4. t r h, ,, r4 e. rv4 S± : Si ,�a i i 3w r f y " R x r, D 5 r F r ., E3 tv k 5 r q uy j ty £ t a t." 4 1 1 3 : 6 y E ", r y 1 4 . 5n { Y'Mi "1 ' i k 1 ! h i (< f J J r f t�' L f.1( ¢. q i f t I a4 _. — h n t vk j 1; FF i a N i v i s '.u 8r si % "t F Y n e- 4 t 4y4 Eh f) { f R .! a a r 4 t R1 '�I t f _' I '.d t 6 r _ia +. x S;c .� - - - i 5 � . di4 z s .Y2 1 v �r e t SY D� R f rt ��: ' f' x1 �1s 1 5� y + +X -t c+T' +'s '`t t '4 ry ,r. ''ipir .£`° j � t 3 R i i ; r. ;; #`t n il�,„. 1't 1._z �- .� .,.:. tx.r➢,,t� ,_,ie; .k e ,.1., r, .,'_ -y �, A R. Lr Vh s' dP (;� t• r`° _',X r" • r r[ a L 1 AEG S .'i P Si ni t�� ,y � I ' k� ro e � � �4'' � ��'�tit e47 r. �' r 7�•��4 s = v �t :y � per { i.a7. y __ ' � t (:. ';• 1:•9 F a. t � � J tt 1 v y pp, I ��473�i��4r - r{ t ¢ r '° K r I _ 4 ! ���yy�� 0.7 I �. Y �1 C' � t 4 i.xE ¢ � r +� ( a Y {• t r ? �.g connected,nal ragt `roomy arQ� '•i4�td � �o����t���,a �t ac e9i�iiat�ar 'a� approximately b feet a �►,, ���, '� t nd a ,depth of priugiri�;l facilities have existed since the have M®�.ac�y¢ ;fiinti,n k w n��s�it�lly at8v��:;to. its present location and n€�e� ma tho ;riaure� `�:�' a�►� problem whatav®z. Ir < r �� IIIthe fact that. the origfna ;hare' born t�o+�u1,►b$e$���-yyfyyrq�ae `an�d arey�,nowy g®ldttw+•il�gtgf �mueph dle' �e{ruq6�I,� {rh� ��r��Ct�; R?p'tW�'MYJIIo ide.4.Y.nj tS4 � 'Qi,�gaMd A..14'4.7 iit �nMp raw*.6'q7 �iiF b „im i ta11t:: at. th is time;when .Ith® Me1&y, ]�eixi�T�1+�i�'1�t��t :,�inanci�l� concern,; �.t is r®a�ct��lly ,xoqueat�'�L fS that th,�.a ,zO �at for an ®xtens ion be favorably aoted up a t 1 i � x 'r ; dc'7t , .r,• 1kS, hy, a/+{ � 7� 1/r 1r� i, ° as It �; Y 1°i.r� 1 �� d4 1' r (A 1 ,e I o "� �I ��Yh��;� tir s tC#n��.AW��i• >i ,I s� �f1r nl Q� ��x� 1 ,k 1 f k <a t § ' r, C r r vYf' f 1•r 4#u,rl y a: � 5 n fa ♦o ✓' � � 't a F5. � S 1,Pt t°Ni N�.. 4 GItltaftF -x X' l tf n + 4r!' A' t t .1 E .1 { y { .. 'Y t 1•�Jy r tµt � Si r1�I � tt I rT > 1!f LFPl�xA � 5 f i�l 1.. �x,1klh7 �' i d�-i fi �i' L 4 •. } p ' 1 A� I 'f >x F �?` 3 J�A�'� 1 �y I�yl t �,I r 9 t �h1, 1 � Sdfl C�1� .r - ti ;n J"�• d i t 1 j' t r 7: r r>s I M uA ¢f t i i •, ¢ I I:� r'b . r= L a t 1 t S 't¢ a � a �1p I I � t i K t {r i>Z�y '•��kl � r �t a �t ; � � R S- �•.t � ' v 6t � t shayy t � k 1 1 i� i 1� r a�� '' 'S3 �-¢ Kr r d f I�r. ¢!t kl}, ✓ -' p ".. t s i t� }�, i �,+ 2 �� � � f.. °r t ';;y�`Y a q... 8� J � `# ♦� ? t.x r, t t,'" v ..I I = ' rt ,�, I t�, � F >` u* A•I A'ya t w t f s f ' �' '� •K 1 1 G �_3'R _3 � 5 � t � s' ��r t yy {{ L t�t i r 4 � rr♦ a•r1 ri r r"` F a 1 k i. '¢ i { a 1 t I �" � r } a� ¢ r � 1 i 6�J�,Y (5 '.6 !i e -.�v 1 y {i v a r � i,r y r I ti a ' II ! i ➢ y' i "7 i � �, �%.. � } 1 I y I• }I '! C !V k I�� { F �h rr a�SY�r — y u i II t,��.Gi ��y" �o-�a•er-_s . xr'nr1a�"4r.a�+�[Uirk�a ��� t�., .,isre Y 1 w��'.. .4,�r la .+ .. .,sll,w .1 sr v^l i' ,+,t'. a;; _ ,i��_nt�.Kv^i... a fr. May 2S;" 1977F Nir. Richard C, "Anderson ` Attorney at Law 4 43S Main =Stroet 4- Hyannis, :Massachusetts - Dear.. 6,7, ♦nr lidegs© i Your Client', , the=Cape Cod =M!e�ody-' 'ent ~xs granted an'extians .on'unti -April, 1, ' 1978, to eonneet their or q nal crest "rooms to Town sewer' with -the followin 'conditions < If any,problems ar#.se `;such 'as an `ovexfloa�ing ,cbss=- pool or 'a' back .Q15 of sewage; - the Gcnnection. must be:, r made immediately. d.,, k The Board'does.' not .anticipate reviewing the-S'Auatibn In year,and -..Will .the, connection.'in accordance with:. `. . Chaptet. 83� section. 11 of the Massachu" atts Gener$ : 'Laws.: a, c Very truly yours, Robert L.y Childs, Chairman ` „f g w +' , • Sinn JaneE E hbatt h n• r , . g A. W- Mande stam, M. D U7 JBoard,'of Health Town of Barn table y e .VFn. a f• - - • - j '' r, y,e• ` i ♦ - , d :rr .. •t + : _ y _ , FERN, ANDERSON, DONAHUE & JONES ATTORNEYS AT LAW + ` DANIEL J. FERN '' ;y P. -BOX SIB .RICHARD C.ANDERSON , 436 MAIN STREET - _ ROBERT J. DONAHUE ` s HYANNIS,MASSACHUSETTS 02601 STEPHEN'C. JONEB , r - AREA CDDE 617 77S-S625 ' CHARLES M. SABATT .. _. •,Fl.le', 'ry•77-146 , f May 23, ,f1977 Board of -Health Town of Barnstable 397 Main Street Hyannis; 'MA .02601 bear 'Board Members : t .On. behalf `of my, client, Cape Cod Melody Tent, I am } ' writing -to request an 'extension =of the order issued by-the Board .pursuant to General •Laws Chapter ' 83`, • Section 11, that . my client tie in an existing toilet facility to; the municipal ' system. I -would `request` this extension be 'for ,a• period of one year, -at the end of which• time the matter might again be. reviewed,. ' ,In support of this .request I submit the following information: - - In -1976 the Melody Tent, without. any ,enlargement of its `theaters-facilities,•'constructed new rest rooms which 'are , tied'• into' the municipal system. Such rest room,- facilities consist of, the following: - , men"- 3 'stalls,' '3 .sinks�,`4 -urinals women '- 5 stalls, 3 . sinks , As a result -of these new conveniences,. the .use of • the 'original,..rest 'rooms has dramatically decreased. ' The original rest°. rooms are, however, subject to limited use. ` These. facil' ei'es, consist of the following: , ,'. .h ; men;- 34stalls, 2 sinks, -2 urinals 1 women '- it''stallg', `-3 sinks �• .. x Board of Health Town of Barnstable. May 2A, 1977 Page 2 The original rest- rooms are connecte6 into a cesspool having a diameter .of approximately 6 feet and a depth of99 feet. Such original facilities have existed since the Melody, Tent originally moved to its present -location and have never been the source of any problem whatever. Considering the fact that the original facilities have been trouble-free and are now getting much less use than. ' in the •past, and considering- the s-ignificant: expense of tying in, which is most important at this time when the Melody Tent - is experiencing' financial concerns, it is respectfully requested that this request for an extension be favorably acted upon. •' SincereI r Anderson •RCA:esj ; + 7 f •t i e 1 THE FOLLOWING IS/ARE THE BEST IMAGES FROM POOR QUALITY ORIGINAL (S) mA , I / �C(�'J L DATA BARNSTABLE COUNTY Date INSPECTION FORM FOR Type ........:..... .......................7 _ _ _.- .....................:'' a r A.M. �..........:............ - p' Food HandlingEstablishments No. Served Dail 'Time "' Town �S...........................`-.......... ..................................... �✓ It Name .................................... .. Address ................................................ � . Licensee: .... Cl.. ...`- .......{.`'� ;; �`` Y�...... ...::,� ' .. .................No. of Food Handlers ...........S........................ t! . Item Compliance Remarks or Recommendations No Yes, No 1. Floor Z Walls and Ceilings 3: Doors-and Windows 4. Lighting 5. Ventilation l 6. Toilet Facilities 7. Water Supply { . 8. Lavatory,Facilities 9. Construction of Utensils and Equipment 10a. Cleaning.of Equipment 10b. Cleaning of Utensils ✓ 10c. Bactericidal Treatment of Utensils 11. Storage and Handling of Utensils ` r' s 12. Disposal of Wastes 13. - Refrigeration 14a. Wholesomeness of Food F 14b. Wholesomeness of Milk Products Norris,Dispr .. ;- 146. Wholsorneness of Shellfish 15a. Storage of Food and Drink t. r s 15b. Display and Serving of Food and Drink' 15.c. Rodent Controls ` 16. Cleanliness of Employees 17. Miscellaneous L� r .......................................................................................................................................... (Persons Interviewed) (Inspector_) ti � Date Notes Worker j