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BARNSTABLE BREWING - FOOD
'Barnstable Brewin Hyannis, MA-2g 485 West Main St. `1'7�3 Town of Barnstable Bo nRDOFHEALTH Norman Board of Health Donald A.Gaudagnoli,M.D. UARN9TrAnLE: 't F.P.(Thomas)Lee,. MasS Daniel Luczkow,M.D. Alt. 200 Main Street, Hyannis, MA 02601 °'`50�A6. 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: 1081 Issue Date: 01/01/2022 DBA: BARNSTABLE BREWING OWNER: BARNSTABLE BREWING LLC. Location of Establishment: 485 WEST MAIN STREET HYANNIS„ MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 26 OutdoorSeating: 0 Total Seating: 26 FEES FOOD SERVICE ESTABLISHMENT: $250.00 YEAR: 2022 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2022 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE- FOOD: MOBILE- ICE CREAM: G�� 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: BEER ONLY • _ • �•�"��.� Town of Barnstable For Office Use OnIX. Initials:Date Paid � 9IAmt BARNWABM Inspectional Services KAM Public Health Division Check# .� v 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 ` l � Z NEW OWNERSHIP RENEWAL NAME OF FOOD ESTABLISHMENT: aPre Nja Q�71 ADDRESS OF FOOD ESTABLISHMENT: 4 2L3 lK) • M A t tA S7 MAILING ADDRESS(IF DDIFFERENT FROM ABOVE): E-MAIL ADDRESS: ____N'2 t' Icy C0 Sfij�c 1�j�� 1 t1i G •()KA TELEPHONE NUMBER OF FOOD ESTABLISHMENT: TOTAL NUMBER OF BATHROOMS: 2- WELL WATER:YES NO ✓... (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: ✓ SEASONAL: DATES OF OPERATION: / / TO LlNUMBER OF SEATS: INSIDE: OUTSIDE: TOTAL: SEATING: MUST OBTAIN A COMMON VICTUALLER'S LICENSE FROM LICENSING DIV. ***OUTSIDE DINING REMINDER*** OUTSIDE DINING,MUST BE APPROVED BY THE HEALTH DIV.AND LICENSING,AND MEET OUTSIDE DINING REQUIREMENTS. IS WAIT STAFF PROVIDED FOR OUTSIDE DINING? IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S)? TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW) FOOD SERVICE RETAIL FOOD-ONLY required for TCS foods(foods requiring refrigeration/freezer) BED& BREAKFAST CONTINENTAL BREAKFAST COTTAGE FOOD INDUSTRY(formerly residential kitchen) MOBILE FOOD FROZEN DAIRY DESSERT MACHINES ... (MONTHLY LAB ANALYSIS REQUIRED) CATERING... (CATERING NOTICE REQUIRED BEFORE EVENT(SEE PAGE#2) *** SEASONAL,MOBILE & NEW FOOD ONLY*** REQUIRED TO CALL HEALTH DIV.FOR INSPECTION PRIOR TO PERMIT BEING ISSUED PLEASE CALL 508-862-4644 QAApplication FonnsTOODAPP 2020.doc OWNER INFORMATION: • FULL NAME OF APPLICANT -�� 2-- SOLE OWNER: YES/NO OWNER PHONE# - 2 �O 'Z�ZSo ADDRESS CORPORATE OWNER: CORPORATE ADDRESS: PERSON IN CHARGE OF DAILY OPERATIONS: PC—T�—e- C O N List(2) Certified Food Protection Managers AND at least (1) Allergen Awareness Certified Staff All FOOD ESTABLISHMENTS must have 1 Certified Food Protection Manager PER SHIFT. **ATTACH COPIES OF CERTIFICATES** The Health Div. will NOT use past years' records. You must provide new copies and POST THE CERTIFICATES at your food establishment. Certified Food Managers Expiration Date Allergen Awareness Expiration Date 1. 2. SIGNATURE OF APPLICANT DATE ***FOOD POLICY INFORMATION*** SEASONAL FOOD SERVICE: All seasonal food establishments,including mobile trucks must be inspected by the Health Div. prior to opening!! Please call Health Div. at 508-862-4644 to schedule your inspection. Please call at least(7)days in advance. FROZEN DAIRY DESSERTS: Frozen desserts must be tested by a State Certified lab prior to opening and monthly thereafter, with sample results submitted to the Health Div. Failure to do so will result in the suspension or revocation of your Frozen Dessert Permit until the above terms are met. CATERING POLICY: Anyone who caters within the Town of Barnstable must notify theTown by fax or mail prior to catering event. You must complete a catering notice found at http://www.townofbarnstable.us/healthdivision/at)plications.asp. OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. NOTICE: Permits run annually from January 1 st to Dec.3 1"each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC 1 st. Q:\Application FormsTOODAPP REV3-2019.doc Town of Barnstable Inspectional Services C'V srrsrAat '�(,2 ` IMAM Public Health Division Thomas McKean, Director 200 Main Street, Hyannis MA 02601 Office: 508-862-4644 Fax: 508-790-6304 September 29,2021 B N T L AR SABLE BREWING LLC. BARNSTABLE BREWING 485 WEST MAIN STREET HYANNIS, MA 02601 ATTENTION Your food service/retail permit(s)will be invalid after December 31, 2021 ESTABLISHMENTS FEE Food Service. . . . . . . . . . . . . . . . . . . . . $250.00 Retail Food. . . . . . . . . . . . . . . . . . . . .. . FrozenDessert . . . . . . . . . . . . . . . . . . Mobile Food . . . . . . . . . . . . . . . . . . . . . Mobile Ice Cream. . . . . . . . . . . . . . . . . Cottage Food Operation. . . . . . . . . . . . Continental Breakfast. . . . . . . . . . . . . B+B-Full Breakfast. . . . . . . . . . . . . . TOTAL DUE $250.00 Food establishment inspections are ongoi g b our Heal nspectors. Therefore, it is not necessary to make an appointment with the Health ivision. However, if your establishment is not open during normal working hours(8:30 a.m.—4:30 p.m.), please call 508-862-4644 during these hours to schedule an inspection. Enclosed is a food permit application form. Please complete and sign the form. Mail form, along with the required payment, on or before December 31, 2021 to the Town of Barnstable, addressed to the Public Health Division, 200 Main Street, Hyannis, MA 02601. Upon satisfactory compliance, receipt of your payment and Two copies of current ServSafe Food Manager certificates and One Allergen Awareness certificate,you will be mailed your food/retail permit(s)for Calendar Year: 2022 Important: If you are on a Private Well for Drinking Water(no public water service available), be sure to have your well test completed prior to our inspection. Reminder to All: 1) Maintain your logs.. 2) Establishments with 25+seats are required to have a person trained in anti-choking procedures on premise while food is being served and to have insurance covering person with training. Failure to renew permit on or before January 15, 2022 will result in a late charge. If you have any questions, please call 508-862-4644. Q:dbfiles/inspectn.mdb reports Rest Total Fees Annual letter r d � Town of Barnstable BOARD OF HEALTH John T.Norman Board of Health Donald A.Gaudagnoli,M.D. BARNSTABLE. 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: 1081 Issue Date: 01/01/2021 DBA: BARNSTABLE BREWING OWNER: BARNSTABLE BREWING LLC. n Establishment: 4 WET AIN TREET HYANNI MA 2 1 Location of 85 S M S S„ 0 60 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 26 OutdoorSeating: 0 Total Seating: 26 FEES FOOD SERVICE ESTABLISHMENT: $250.00 YEAR. 2021 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2021 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: MOBILE-ICE CREAM: C�� FROZEN DESSERT: Thomas A. McKean, RS, CHO, Health Agent FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: BEER ONLY `�� ��♦� Town of Barnstable For Office Use Only: Initials: Date Paid Amt I'd$� STAB, : Inspectional Services a p 1639. Public Health Division prED MA't e Thomas McKean, Director 200 Main Street, Hyamiis, MA 02601 Office: 508-862-4644 Fax: 508-790-6304 APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE Z� NEW OWNERSHIP RENEWAL NAME OF FOOD ESTABLISHMENT: ADDRESS OF FOOD ESTABLISHMENT: MAILING ADDRESS(IF D11VERENT FROM ABOVE). E-MAIL ADDRESS: bl e C)9.CC>(Yl TELEPHONE NUMBER OF FOOD ESTABLISHMENT: ( ) TOTAL NUMBER OF BATHROOM WELL WATER:YFS NO ... (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: � SEASONAL: DATES OF OPERATION: / / TO NUMBER OF SEATS: INSIDE: 2 OUTSIDE: TOTAL: 10 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)? ' aPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW) FOOD SERVICI __RETAIL FOOD-ONLY required for TCS foods(foods requiring refrigeration/freezer) _BED& BREAKFAST __CONTINENTAL BREAKFAST COTTAGE FOOD INDUSTRY (formerly residential kitchen) MOBILE FOOD ____FROZEN DAIRY DESSERT MACHINES ... (MONTHLY LAB ANALYSIS REQUIRED) CATERING ... (CATERING NOTICE REQUIRED BEFORE EVENT(SEE PAGE#2) *** SEASONAL,MOBILE & NEW FOOD ONLY*** REQUIRED TO CALL HEALTH DIV.FOR INSPECTION PRIOR TO PERMIT BEING ISSUED PLEASE CALL 508-862-4644 QAApplication FonnsTOODAPP REV3-2019.doc OWNER INFORMATION: FULL NAME OF APPLICANT SOLE OWNER: YES OWNER PHONE# ADDRESS 33 P i� TA CORPORATE OWNER: Yy CORPORATE ADDRESS: PERSON IN CHARGE OF DAILY OPERATIONS: ��G—�� 0—c-, r,3 N3 U Imo, List (2) Certified Food Protection Managers AND at least (1) Allergen Awareness Certified Staff All FOOD ESTABLISHMENTS must have 1 Certified Food Protection Manager PER SHIFT. **ATTACH COPIES OF CERTIFICATES** The Health Div. will NOT use past years' records.You must provide new copies and POST THE CERTIFICATES at your food establishment. Certified Food Managers Expiration Date Allergen Awareness Expiration Date 2. 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://wwsv.towiiofl)tkriist<iblc.us/lieatlth(liFision/applic<ations..Ist). 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 Ist. Q:\Application Forms\FOODAPP REV3-2019.doc ` s Town of Barnstable BOARD OF HEALTH John T.Norman Board of Health Donald A.Gaudagnoli,M.D. BARNSTABM Paul J.Canniff,D.M.D. MAM+ ,� 200 Main Street, Hyannis, MA 02601 F.P. Thomas Lee Alternate � Phone: (508) 862-4644 Fax: (508)790-6304 www.townofbarnstable.us Permit to Operate a Food Establishment In accordance with regulations promulgated under authority of 105 CMR 590.000 M.G.L. Chapter 94 Sections 305A, 305B, 146, 189 and 189A; Chapter 111, Sections 5 and 127A, a permit is hereby granted to: Permit No: 1081 Issue Date: 12/10/2019 DBA: BARNSTABLE BREWING OWNER: ANN & PETER CONNOR Location of Establishment: 485 WEST MAIN STREET HYANNIS, MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 26 OutdoorSeating: 0 Total Seating: 26 FEES FOOD SERVICE ESTABLISHMENT: $250.00 YEAR. 2020 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2020 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: MOBILE-ICE CREAM: CQ� FROZEN DESSERT: Thomas A. McKean, RS, CHO, Health Agent ti TOBACCO SALES: FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: BEER ONLY V\ For Office Use Only: Initials: Town of Barnstable Date Paid �� 0� Amt I'd$ 0�5� BA WMBLE, : Inspectional Services ( r� MASS. Check# 1 J6 �� I r Public Health Division Thomas McKean,Director 200 Main Street, Hyannis,MA 02601 Office: 508-862-4644 Fax: 508-790-6304 APPLICATION FOR PERMIT TO OPERATE A/FOOD ESTABLISHMENT �I DATE 15 NEW OWNERSHIP RENEWAL V NAME OFrODIY-ESTABLISHMENT: I e ADDRESS OF FOOD ESTABLISHMENT: 4 C' MAILING ADDRESS(IF DIFFERENT FROM ABOVE): E-MAIL ADDRESS: - rC� b cy l-)S�ab I e b-t-u0(' CCm TELEPHONE 7UMBER OF FOOD ESTABLISHMENT: ( I 1 �� TOTAL NUMBJR OF BATHROOMS: I WELL WATER: Y: S_ NO (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: SEASONAL: DATES OF OPERATION:_/_/_ TO NUMBER OF SEATS: INSIDE: � OUTSIDE: TOTAL: SEATING: MUST OBTAIN A COMMON VICTUALLER'S LICENSE FROM LICENSING DIV. ***OUTSIDE DINING REMINDER*** OUTSIDE DINING MUST BE APPROVED BY THE HEALTH DIV AND LICENSING AND MEET OUTSIDE DINING REQUIREMENTS. IS WAIT STAFV PROVIDED FOR OUTSIDE DINING? IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S)? i TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT AP LY BELOW) FOOD SERVICE RETAIL Fb - NLY required for TCS foods(foods requiring refrigeration/freezer) BED& B AKFAST ON ENTAL BREAKFAST C TAGE FOOD INDUSTRY(formerly residential kitchen) O E FOOD FROZE AIRY DESSERT MACHINES ... (MONTHLY LAB ANALYSIS REQUIRED) CATERIN (CATERING NOTICE REQUIRED BEFORE EVENT(SEE PAGE#2) I ** SEASONAL,MOBILE & NEW FOOD ONLY*** REQUIRED TO CALL HEALTH DIV.FOR INSPECTION PRIOR TO PERMIT BEING ISSUED PLEASE CALL 508-862-4644 Q1Application FormsTOODAPP 2020.doc r I i OWNER INFORMATION:: r.1 FULL NAME OF APPLICANT —I ` cb�ny(— SOLE OWNER: YESONO OWNER PHONE # �7 C�'' — 'r 2—kD ADDRESS (o A . V llt_n ��• �{�lU CORPORATE OWNER: CORPORATE ADDRESS: II PERSON IN CHARGE OF DAILY OPERATIONS: List (2) Certified Food Protection Managers AND at least (1) Allergen Awareness Certified Staff All FOOD ESTABLISHMENTS must have 1 Certified Food Protection Manager PER SHIFT. **ATTACH COPIES OF CERTIFICATES** The Health Div. will NOT use past years' records. You must provide new copies and POST THE CERTIFICATES at your food establishment. Certified Food Managers Expiration Date Allergen Awareness Expiration Date I 2. SIGNATURI OF APPLICANT DATE ***FOOD POLICY INFORMATION*** SEASONAL F D SERVICE: All seasonal food establishments, including mobile trucks must be inspected by the Health Div. prior to ovenins I I Please call Health Div. at 508-862-4644 to schedule your inspection. Please call at least(7)days in advance. FROZEN DAII Y DESSERTS: Frozen desserts must be tested by a State Certified lab prior to opening and monthly thereafter, with sample resu s submitted to the Health Div. Failure to do so will result in the suspension or revocation of your Frozen Dessert Permit until the a ove terms are met. I I CATERING POLICY: Anyone who caters within the Town of Barnstable must notify theTown by fax or mail prior to catering event. You must completea catering notice found at http://www.towiiofbiiriistiible.us/Itealthdivision/iipplications.asp. OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. NOTICE: Perm is 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 Form OODAPP PEV3-2111,doc P`pft rOh� TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: Date: .Page: of. l OFFICE HOURS H BARNSfABLE o. PUBLIC 2 0 MAN STREET 3:30-4:30 P.M.DIVISION - : 0- :30 A.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified �A MASS. 3. `0�' HYANNIS,MA 02601 - - sos-s2-aRsaa No Reference R-Red Item . PLEASE PRINT CLEARLY rFD MP'�a FOOD ESTABLISHMENT INSPECTION REPORT i Name '�i Date 2 e o section jy- � er l� Ci .Address � � Risk Service Re-inspection � �/ Level Remr Previous Inspection a Ns4i1� Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP YIN Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) ( c ? Time Bed 8 Breakfast HACCP " In: Other Inspector /Ja� Out: M •f r Each violation checked r quires an explanation on the narrative page(s)and a citation of specific provision(s)violated. J Violations Related to Foodborne 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 590.009(G) ❑ /.r✓ (/r�l.� 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 U S � ❑ 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 OACW ❑ 5.Receiving/Condition ❑ 17.Reheating ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding r 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 1 , all Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction: Based on an inspection today,the items ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food B-One critical violation and less than 4non-critical violations 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If if no critical violations observed,4 to 6 non-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than 9 non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violations observed,7 to 8von-critical violations. If 1 critical refrigeration. 29.Special Requirements (590.009) within 10 days of receipt of this order. violation,4 to 8 n ical violations=C. 30.Other DATE OF RE-INSPECTION: Inspector's S' n ure _ Print: C "" 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Si gna a Print. Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y. N Dumpster Screen? Y N Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* F 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 15 Cooling 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 _ Additives* 3-501. g Methods for PHFs Cooked and RTE Foods.* * 19 PHF Hot and Cold Holding 2-103.11 Person-in-Charge Duties � - 3-302.14 Protection from Unapproved Additives Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F 590.004(F) • EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 2 590.003(C) Responsibility of the Person-in-Charge to Other* g g * 3-501.16(A) Hot PHFs Maintained At or Above 140°F* 7-102.11 Common Name-Working Containers 3-501.16(A) Roasts Held At or Above 130°F* Require Reporting by Food Employees and Contamination from the Environment Applicants* - - - 3-302.11(A) Food Protection* 7-201.11 Separation-Storage*g 20 Time as a Public Health Control 590.003(F) Responsibility of A Food Employee or An _ 3-302.15 Washing Fruits Restriction-Presence and Use*its and Vegetables 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* 3-304.11 Food Contact with Equipment and Utensils* 7.202.12 Conditions of Use* 590.004(11) Variance Requirements 590.003(G) Reporting by.Person-in Charge* Contamination from the Consumer 7-203.11 Toxic Containers-Prohibitions* 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Rrated or of Food* - 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP � 590.003(E) Removal of Exclusions and Restrictions g � ) Disposition of Adulterated or Contaminated _ Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* * 3-801.11(D) Raw or Partially Cooked Animal Food and - - 4-501.111 -Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations Raw Seed S routs Not Served* 3-201.12 Food in a Hermetically Sealed Container* Sanitization Temperatures* 7-206.13 Tracking Powders,Pest Control and P 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 18 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY Concentration and Hardness* 22 3-603.11 Consumer Advisory Posted for Consumption of - 3-202.16 Ice Made From Potable Drinking Water* - -- 3-401.11A(1)(2) Eggs-155°F 15 sec Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System* 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* sry"i-11112001 4-602.11 Cleaning Frequency of Utensils and Food Animals-155'F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min Eggs* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and StuffingContaining Fish,Meat,Poultry or 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* g 590.009(A)-(D) Violations of Section temporary and - ide in cater- Sources* Ratites-165°F 15 sec* ing,mobile food,temporary and residential 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodbome illness interventions and risk factors. 2-301.14 When to Wash* A 1 b All Other PHFs-145°F 15 sec* Other es should violations relating to good retail 590.004(C) Wild Mushrooms* 3-401.11( )( )( ) 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 CommerciallyProcessed RTE Food-140*F* (Blue Items 23-30) 3-202.15 Package Integrity ( ) Critical and non-critical violations,which do not relate to the foodbome 3-101.11 Food Safe and Unadulterated* 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 3-202.12 Shellstock Identification ( ) Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 Destruction* 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-402.11 Parasite CreatioaTemperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3 402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 - Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. 1 Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 129. 1 Special Requirements .009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Formback6-2doc `Denotes critical item in the federal 1999 Food Code or 105 CMR 590.00 i 0. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. oF.NE r, TOWN OF BARNSTABLE EARTH INSPECTORS Establishment Name: ate- Pa e: of Py q.0 ', OFFICE HOURS PUBLIC HEALTH DIVISION V0,03 : 0-9:30A.M. BARNSfABLE. 200 MAIN STREET 0-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/P R CTION Date Verified 659• m HYANNIS,MA 02601008 -FRI. No Reference R-Red Item PLEASE PRINT CLEA - M 08-862-0644 FOOD ES BLISHMENT INSP TON REPORT Name y / Da I Tvoeofof Tvoe of Inspection LW Y1141 O ra ion(s) ou Address isk ervi cti n evel tai Previo od�� 1 1 Telephone Residential Kitchen Date: Mobile Pre-op4111n " Owner HACCP Y/N Temporary Suspects Caterer General Complaint -- Person in Char a(PIC) Time Bed&Breakfast HACCP In: Other Inspector 4 J A_�) Aav Each violation c ecked requires an explanation on the narra ive e(s)and a citation of specific provision(s)violated. d Violations Related to Foodborne Illness Interventions and sk Factors(Red Items) Anti-Choking 590.009(E) ❑ n Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ Y Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ ' FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives / ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures V I fl, # 4( 14 0 ❑ 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 1 PROTECTION FROM CONTAMINATION ❑20.Time-As a Public Health Control u _ ❑8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑9.Food Contact Surfaces Cleaning and Sanitizing ❑21.Food and Food Preparation for HSPYY ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ` �� / f ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories `fit"! ( Il 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,"th" ite ❑ Embargo ❑ Emergency Closure ❑Voluntary Disposal ❑ Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations B=One critical violation and less than 4 non-critical violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If C=2 critical violations and less than 9 non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must 28.Poisonous or Toxic Materials FC-7(590.008 be in writing and submitted to the Board of Health at the above address violations observed,7 to 8 non critical iolations. If 1 critical refrigeration. ( ) ) Lon,4 to 8 non-critical vi ation C. 29.Special Requirements (590.009) within 10 days of receipt of this order. 30.Other DATE OF RE-INSPECTION: I ctor's ignature Prin 31.Dumpster screened from public view i - Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N I s Si r P' Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N _%_ Coj,, IOC Dumpster Screen? Y N Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 1q Food or Color Additives Law Cooled to 41'F/45'F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs Cooked and RTE Foods.* * 19 PHF Hot and Cold Holding 2-103.11 Person-in-Charge Duties 3-302.14 Protection from Unapproved Additives Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41'F/45'F EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers*7-102.11 Common Name-Working Containers 590.004(F) * 2 590.003(C) Responsibility of the Person-in-Charge to Other* * 3-501.16(A) Hot PHFs Maintained At or Above 140°F Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F 3-302.11(A) Food Protection 7-201.11 Sep * -Storage Applicants* * P g 20 Time as a Public Health Control' 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 7-202.11 Restriction-Presence and Use** 590.004(11)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 Variance Requirements 590.003(G) Reporting by Person in Charge Contamination from the Consumer 7-203.11 Toxic Containers-Prohibitions* 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Rrated or of Food* 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated g � ) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.1 l(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetical] Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* y P 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* 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 uinom 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* 3-302,13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min* Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) I Ratites,Injected Meats-155'17 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 4-703.11 Methods of Sanitization-Hot Water and 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* Stuffing Containing Fish,Meat,Poultry or Ratites-165°F 15 sec* 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- Sources* ing,mobile food,temporary and residential 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145*F* kitchen operations should be debited under Game and Wild Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodborne illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b)All Other PHFs-145'17 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 1 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 165'17 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES 3-202.15 Package Integrity* 3-301.12 Preventing Contamination When Tasting* 3-403.11(C) Commercially Processed RTE Food-140°F* Blue Items 23-30) 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3411 Critical and non-critical violations,which do not relate to the foodborne 3.11(Ej Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 8 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 3-202.18 Shellstock Identification* 13 Handwashing Facilities 3-501.14(A) Cooling Cooked PHFs from 140°F to 70'F 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Item Good Retail Practices FC 590.000 Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 4.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3 402.11 Parasite Destruction* 5-20 * 5-20 .11 Accessibility,Operation and Maintenance Temperature Ingredients to 41°F/45'F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 1.008 HACCP Plans 6-301.12 Hand Drying Provision7A 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 590.000. *Denotes critical item in the federal 1999 Food.Code or 105 CMR 590.000. °p THE r TOWN OF BARNSTABLE - - HEALTH INSPECTORS Establishment Name: Date: Page: of W OFFICE HOURS PUBLIC HEALTH DIVISION 8:00 9:30A.M. BARNSTABLE. ` 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified ,e3q. `0� HYANNIS,MA 02601 MON.-FRI. No Reference R-Red Item - PLEASE PRINT CLEARLY . �ArEo MPy° 508-8624644 FOO ESTABLISHMENT INSPECT ON REPORT _ Name // Date'' e o o section Routine 1140\- Address (i Risk ervi - wn Level a ai Previous Inspection TelephoneAL Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other Inspector Out: Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands 64 ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives . ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIMEITEMPERATURE CONTROLS(Potentially Hazardous Fo s) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating -6.Tags-/_Recgrft/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( P) ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY l�d ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. ' ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction: Based on an inspection today,the items ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than-3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4)(590;005) cited in this report may result in suspension or revocation of the food B-One critical violation and less than 4 non-critical violations 26.Water,Plumbing and Waste if no critical violations observed,4 to 6uon-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot g (FC-S)(590.006) establishment permit grid cessation of food establishment operations. If C=2 critical violations and less than 9 non-critical. If no critical water,sewage back-up;infestation of rodents or insects,or lack of 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violations observed,7 to anon-critical violations. If 1 critical refrigeration. Within 10 days of receipt of this order. violation,4 to 8non-critical violations=C. w 29.Special Requirements: (590.009) y p 30.Oyher DATE OF RE-INSPECTION: Inspector's Signature Print: 31.Dscreened from public view �^ VI,Permit Posted? N Grease Trap Previous Pumping Date Grease Rendered Y N '•` V YY #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Signature Print: Self Service Wait Service Provided Grease Trap Size Variance Letter.Posted Y. N Dumpster Screen? Y N Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45`F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs Cooked and RTE Foods.* * 19 PHF Hot and Cold Holding ` 2-103.11' Person-in=Charge Duties 3-302.14 Protection from Unapproved Additives - - � - Contamination from Raw Ingredients 15 590.004(F)Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* Other* 3-501.16(A) Hot PHFs Maintained At or Above 140°F* 2 590.003(C) Responsibility of the Person-in-Charge to - 7-102.11 Common Name-Working Containers* - Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F 7-201.11 Separation-Storage* Applicants* - - - 3-302.11(A) Food Protection* P g 20 Time as a Public Health Control 7-202.11 Restriction-Presence and Use* 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 3-501.19 Time as a Public Health Control* 590.003(G) Reporting by Person in Charge* Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.004 11 Variance Re uirements 3-304.11 Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions* ( ) q Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and 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 Warewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetical) Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* y P 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* _ Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System* * gg Not Otherwise Processed to Eliminate 590.006(A) Bottled thinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Effective 1/I12001 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 scc* 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* aces of Equipment* ---� Shellfish* 4-703.11 Methods of Sanitization-Hot Water and 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL-REQUIREMENTS 3 Stuffing Containing Fish,Meat,Poultry or 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* g g � 590.009(A)-(D)r Violations of Section 590.009(A)-(D)in cater- Ratites-165°F 15 sec* Sources* ing,mobile food,temporary and residential 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and AutWildhority Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* . 165°F* 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 i. Reheating for Hot Holding practices should be debited under 929-Special Requirements. 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES 3-202.15 Package Integrity* 3-301.12 Preventing Contamination When Tasting* 3-403.11(C) Commercially Processed RTE Food-140°F* (Blue Items 23-30) 12 Prevention of Contamination from Hands + Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* 3-403.11(E) Remaining Unsliced Portions of Beef Roasts illness interventions and risk factors listed abuue,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 1590.000 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 129. 1 Special Requirements 1009 3-502.11 Specialized Processing Methods* 30. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Formback6 2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. pp THE fpk, TOWN OF BARNSTABLE - HEALTH INSPECTOR'S Establishment Name: ' Date: Page: . of y ~o OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30 A.M. BARNSTABLE. ` 200 MAIN STREET 330-4:30 P.M. Item Code C-Critical Item -`DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified MASS. g. MON.-FRI. �A +e,q. �• HYANNIS, MA 02601 soe-8 -4 No Reference R-Red Item PLEASE PRINT CLEARLY rFD MP'�p FOOD STABLIrSHMENT INSP CTION,,REPORT - Name Dat Type of T e of Ins a ion L " �LJ Operation(s) r -' Re-ins ion Address _ Risk Food Service P 1, 1 t P�us Inspection _ Level Retail P Telephone Residential Kitchen Date: P '� ' r Mobile Pre-operation V Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP fLG In: Other AJ Inspector '�� Out: , n Y - , Each violatioA 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) V,Ic ❑ + • Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ a Action as determined by the Board of Health. Allergen Awareness 590.009(G)V/ FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS �<T, �L .\ ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives G ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) 4 �� ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures r ; n ❑ 5.Receiving/Condition ❑ 17.Reheating L.. ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling , 111 ; ❑ 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) dz am ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue 8+red items) Corrective Action Required: Y � ' El Ye Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. �- ❑ Voluntary Compliance ❑ Emplo ee lies rictio a/Exclus op Re ns ection cheduI m'ergency Suspension C N Official Order for Correction:Based on an inspection today,the items ❑ Embargo ❑ Emerg su ry sa Otn�r. checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more-critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils B=One critical violation and less than 4non-critical violations 9 (FC-4)(590.005) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. 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 violations observed,7 to 8 non-critical violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address within 10 days of receipt violation,4 to 8non-critical violations=C. t of this order. 29.Special Requirements (590.009) y P 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: 31.Dump, ter screened from public view �,� "y "UV624 ✓" a Permit Posted v Y N ��f/I�Gre rap Previous Pumping Date Grease Rendered Y N #Seats Observed Y �" +Frozen Dessert Machines: Outside Dining Y N PIC's Signature Print: r�-i-- Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N �'-� /�/ � CdNr✓Cj� Dumpster Screen? Y N � � Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination L 14 - Food or Color Additives Law Cooled to 41°F/45`17 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.* li * 19 _ PHF Hot and Cold Holding 2-10311" Person-in=Chazge Duties- '- - - - - - 3-302.14 Protection from Unapproved Additives - - Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers*- 590.004(F)- * - 2 590.003(C) 1 Responsibility of the Person-in- 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* - 3-302.11(t1) Food Protection* 7-201.11 Separation-Storage* 20 Time as a Public Health Control 590.003(F) Responsibility of A Food Employee or An _ _ 3-302.15 Washing Fruits and Vegetables 7-202.11 Restriction-Presence and Use* 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* 7.202.12 Conditions of Use 3-304.11 Food Contact with Equipment and Utensils* 590.004(11) Variance Requirements 590.003(G) Reporting by Person in Charge* - - - 7-203.11 Toxic Containers-Prohibitions* Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* _ - . REQUIREMENTS FOR .• . 3-306.14(A)(B)Returned Food and Rrated or of Food* 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions g ( ) Disposition of Adulterated or Contaminated --L -- - - - - - Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources" g Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetical] Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* y P 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 * - - - Concentration and Hardness* 22 3-603.11 Consumer Advisory Posted for Consumption of 3-202.16 Ice Made From Potable Drinking Water 3-401.11A(1)(2) Eggs-155°F 15 sec Animal Foods That are Raw,Undercooked or 4-601.11(A) Clean Utensils and Food Contact Surfaces of; Eggs-Immediate Service 145'F 15 sec* 5-101.1.1 - 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* Eg cme 11112001 602.11 Cleaning Frequency-of Utensils and Food _ a Animals-155"F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell " 4-702:11 Shellfish and Fish From.an.Approved Source. Frequency of Sanitization of Utensils and Food 3-401.11(A)(2)3-401.11(B)(1)(2) Pork and Beef Roast-13155`F 1 min 15 sec* Eggs* ' -' -155 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Ratites,Injected Meats - -- 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* ing,mobile food,temporary and residential 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By- - 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18--'` Shellstdck"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* A 1 b All Other PHFs-145'F 15 sec* Other 590.009 violations relating to good retail _ _ _ _ _ _ _ 3-401.11( )( )O 3-201.17 Game Animals* 11 Good Hygienic Practices 77 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 P_roper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165'F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES 3-202.15 Package Integrity* 3-301.12 Preventing Contamination When Tasting* 3-403.11(C) Commercially Processed RTE Food-140°F* Blue Items 23-30) 12 Prevention of Contamination from Hands * Critical and non-critical violations,which do not relate to the foodbome 3-101.11 Food Safe and Unadulterated* 3-403.11(E) Remaining Unsliced Portions of Beef Roasts illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) ' Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 3-202.18 Shellstock Identification* 13 Handwashing Facilities 3-501.14(A) Cooling Cooked PHFs from 140°F to 70°F 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours.and From 70°F to 41'F/45°F Item Good Retail Practices FC 590.000 Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 * 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-402.11 Parasite.Destruction Temperature Ingredients to 41'F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 1.008 HACCP Plans 6-301.12 Hand Drying Provision 129. 1 Special Requirements 1.009 3-502.11 Specialized Processing Methods* 30. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* _ 8-103.12 Conformance with Approved Procedures* S:590Formback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000.1 *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. GARAGE DOURGARAGE DOOR J X ® Stir 1�` IOLI BENCH (1 Case ( €' ?� F 5'X F ' AD,+► �� 6 TABLES• R-esteau¢n 60X36 � IJ 4 I x ADA � � � x ReRtcon i TSTI'1' Ga >3AR WITIFI x STANDING AREASIf � PRODUCTION/ RESfiItUQ(}!•le'STANDI G 1,397 SQUARE FEET N � ' TOUR AREA AREA. x 1.,:�87 SQUARE FEET i 1,372 SQUARE FEET � 4y' tL,a x �5 X x 17, 1 x k9' Storage Stair I r Cnse�. S c 1. x x a P �`C X.` ix .0 1� a i'�e - e'�► r 4 - _ __ ....�.�.s _.�.... .. .. , x. x 24'4�5 i Al EXIT 140 X3 P (� ST:At�lDI G DRIN1:RAILS EXIT - ` 807 X. fl, 485 t1 11 ain St Hymon1s,MA 0260 t [!O«I71STALRS:4,I SQUARE FEET ' NOTE:UPSTAIRS=1,400 SQUARE FEET OF OFFICE SPACF- T' Q.A.QC' INCLUDING 3 EITPLOVEE BATHROOMS L�1� l ❑ LAB EMPLOI'EES:3 [ SEATS:48 © GARAGE DDOR DOOR&4 'I. . GARAGE DOORS,3 EXIT — KEY,'�—I SEAT f BARNSTABLE BREWING. Attic space 2ND FLOOR OFFICE SPACE OF 1,400 SQUARE FEET ®p ®P Storage Sitting area Area � VIP C Bathroom HVAC 0' a i III" $ Closet A Dining L2j Wf �Pt Room i Womens P Conference 04 Room MP Mens Office N d 1J 3' X j X - .. Wd= It ro / la G I� �1- -Y•� r+a�'_ !I po C t O _ �u 66 0 - 16el C id N_ _ x le r t m d v Y v "�` r��`- �;r ,, '�'�;.•fir•- � � �ti*� �•f ,/'�,:.`air : '�:. i, �: cif• `�,1 /j?, ,ti Iq_` r,l'. t-.ir �1zti,�� �' { aj- _ S I i Imperial-Texture-VCT 12-in-x-l2-in-Blue-Gray-Standard- Vinvl-Composition-Tiles-45-sq-ft-case-51903031/100163840 Home / Flooring / Vinyl Flooring&Resilient Flooring / VCT Tile Model#51903031 Internet#100163840 Store SKU#897515 Store SO SKU#1 00041 1 646 rt, fv erg• +a t� i , r' r ? s e " 4 1rAU 1 . � ��} , A ;(r�` ,ati# ,'. � r F f r '� •Lam � � '�� i ' fk a r r r l The Armstrong Standard Excelon Imperial Texture Blue/Gray Vinyl Composition Tiles feature a blue/gray finish that can match many interiors. The tiles feature through-color construction to help provide extended life and can be installed easily using glue(not included). Designed for indoor commercial use, the tiles can cover up to 45 sq. ft. •Blue/Gray with through-color construction • 1/8 in. thickness x 12 in.width x 12 in. length •Can be installed on all grade levels •Can be installed over both concrete and wood •Commercial and residential applications Armstrong commercial vinyl composition tile is coated with the Fast Start Factory finish; fortunately the Fast Start Factory finish makes initial maintenance quick and easy and does not require removal after installation; it is compatible with commercial floor polishes such as Armstrong S-480 floor polish and reduces the need to strip the tile, vinyl composition tile requires polishing for protection, ease of maintenance and an attractive overall appearance • Refer to the vinyl composition the installation system for complete installation recommendations •Online orders for this item may ship via parcel ground and may arrive in multiple boxes • 1 case covers up to 45 sq. ft. •Certified for low VOC emissions L� �� c 76 �7 Project: AIA# /Q Item#: I Qty: SIS# A family company manufacturing in the USA Model#: 18"wide by 24"deep Rotary Rack,Fill&Dump, Door Type Glasswasher it m .. 3F Standard Features Removable top for easy cleaning access(GT-18,GT-18+1, GT-18+1L,GT 18+1R,GT-18+2,and GT-18+2-IC tops are ro interchangeable) Drive Wheel and Glass Rack lift out for cleaning Two 16"diameter polypropylene racks included No curtains are required Removable side panels for easy service access �L Spray box unlatches for easy cleaning and visual inspection-15 spray nozzles have been engineered for maximum soil removal Digital temperature gauge built into switch panel • Intelligent microprocessor control delays cycle start,up to two GT 18 minutes,when incoming water is below 120°F(49°C) • Automatic peristaltic metering pumps accurately dispense detergent, sanitizer and rinse aid • Prime Switch for quick chemical priming • 1/6 HP pump recirculates wash water and rinse water �, C US Fractional HP drive motor powers the belt-driven rotary rack and �'"i "MO includes built-in slip clutch Intertek Intertek 4004503 Conforms to NSF/ANSI STD 3 and UL STD 921 Certified to CSA STD C22.2 No.168 Specifications General Plumbing Sanitizer • Plumb with 1/2"water supply.Adapt to 3/8"FMPT. •Liquid chlorine bleach(sodium hypochlorite-5.25%solution)adjusted to • Minimum water pressure is 25 PSI 50 ppm •Maximum water pressure is 100 PSI.Install water pressure regulator if Rinse Aid line pressure is over 100 PSI.Water valve on unit has built-in strainer •Liquid Rinse Aid adjusted for proper sheeting and flow control to provide consistent volume between 25 and 100 PSI Capacity • Install separate water shut-off valve • 2 minute cycle,70 second wash and 22 second rinse exposure • Unit has built-in air gap-vacuum breaker is not required • 720-2-1/2"diameter or 600-2-3/4"diameter glasses per hour(maximum • Maximum temperature is 150T(66°C) glass height 10"-including pitchers and wine carafes) • Minimum temperature is 120°F(49°C) Materials • Consumption is 2-1/2 gallons per cycle •20 gauge stainless steel parts include:cabinet Drain 18 gauge stainless steel parts include:floor and tanks • 1-1/2"tailpiece 16 gauge stainless steel parts include:leg mounting brackets and legs • Use open type floor drain for maximum drainage 11 gauge stainless steel parts include:drive wheel Electrical Installation Considerations • 120V,single phase,60Hz,6-foot NEMA 5-15P O . I clearance required to remove top grounded cord included • Front side service is essential • Dedicated 15 amp circuit recommended 5-1 5P •Detergent,Sanitizer,and Rinse Aid containers are stored externally-six- Power requirements-3.5 amps foot lengths of tubing are provided.Storage for three one-gallon containers Detergent is required within five feet. •Extra heavy duty,non-foaming,commercial liquid dishwashing deter- gent is required-.30%concentration •Consult local chemical supplier to match detergent with local water conditions Glastender,Inc.•5400 North Michigan Road•Saginaw, MI.48604-9780 Approval/Notes: 989.752.4275-800.748.0423•Fax 989.752.4444 www.glastender.com Specifications subject to change without notice.For current specifications please visit our website. Printed in USA 1.03 Rev.08-05-15 ' i GT-18 Glasswasher Dimensional Information GLASS RACK 18"1 (2 PROVIDED) 18-3/4" 1 12-3/4" S-1/4' � DOOR OPEN FRONT 7-1/2"— PLAN VIEW -Ll"Minimum Clearance ® 0 38-1/2" ® 24-3/4" ® CI 7 1"ADJUSTMENT FROM 38-1/2"TO 39-1/2" ELEVATION VIEW Mechanicals Note: 1. In all cases, consult local plumbing, electrical and health codes for regulations which may not be consistent with the information on the front of this specification sheet 2.The utility connections are made from the © 18" floor at the bottom of the unit 4 approximately 7"to 8"high. 3.The Glastender policy of constant quality 4 1Q=HOT WATER improvement means specifications are 2 ©—DRAIN subject to change without notice. 24" ELECTRICAL 12-3/4" 9" 2" FRONT �a 5400 North Michigan Road•Saginaw,MI•48604-9786 989.752.4275-800.748.0423•Fax 989.752.4444 ® wwwglastender.com Printed in USA McKenzie, Marybeth From: (Peter Connor <peterconnor@comcast.net> Sent: Monday, June 19, 2017 11:17 AM To: McKenzie, Marybeth Cc: oconnor33 Subject: Re: specifications Hi Mary Beth, Here is the configuration of the hand sink and slip sink for bar area. If we put FRP on the wall to the lef.of hand sink, and behind it, we will only need splash guard in right side of hand sink in between the two sinks correct ? Do you have a preference on smooth or embossed frp for the wall? Lastly, for the bar... granite bar top, granite on cabinets and granite backsplash. Are all of these ok for bar area away from the sinks? Regards Peter Connor Barnstable Brewing 781-264-2326 1 a 3 r � � s v � - 4 t = < - • b a , m qft f I 9 'o Sent from my Whone On May 23, 2017, at 4:08 PM, McKenzie, Marybeth <Marybeth.McKenzie @town.barnstable.ma.us>wrote: Hello Peter, Per our conversation this morning, I had the builder put on the floor plan that the VCT's will be used behind the bar area and porcelain will be used in the bathrooms.The specs of the laminate that you provided for the dining z rea states" light commercial use". If the floor cannot hold up to the demands of the business and cleaning then it will have to be replaced with a more industrial commercial grade type flooring.All hand sinks, in the bathrooms, will have to be hands free type. Please refer to the approved list that is avai'able on the town website under the health department.The bar will have a foot pedal, which is approved. You sent In the specs on a splash guard, where will that be located? I would think between the hand and slop sink, correct? Please confirm all the items mentioned. I also made a note on the builcing permit that there will not be any food prep on premise,therefore you would not need a grease trap. If you have any questions please let me know. Regards, Marybeth McKenzie R.S. 3 McKenzie, Marybeth To: Peter Connor Subject: specifications Hello Peter, Per our conversation this morning, I had the builder put on the floor plan that the VCT's will be used behind the bar area and porcelain will be used in the bathrooms.The specs of the laminate that you provided for the dining area states" light commercial use". If the floor cannot hold up to the demands of the business and cleaning then it will have to be replaced with a more industrial commercial grade type flooring.All hand sinks, in the bathrooms, will have to be hands free type. Please refer to the approved list that is available on the town website under the health department.The bar will have a foot pedal, which is approved.You sent In the specs on a splash guard,where will that be located?.I would think between the hand and slop sink,correct? Please confirm all the items mentioned. I also made a note on the I building permit that there will not be any food prep on premise, therefore you would not need a grease trap. If you have any questions please let me know. Regards, Marybeth McKenzie R.S. � 1 i Barnstable Brewing Craft brewery located at 485 West Main St, Hyannis MA 02601. The facility has a total of 5440 square feet, of which contains 1440 square feet in the retail area. There is one public entrance in the front.There are two means of egress in the front, one on the side and one in the rear. In addition to the egress doors there is one eight foot overhead door in the front and two in the rear. There is seating for 48 at the bar and stationary tables. In addition, there are drink rails that can accommodate 12 standees, and 4 high top tables that can accommodate 16. Premises includes outdoor patio which 1000 square feet for good weather outdoor use. There are two ADA compliant Bathrooms in the retail area and 3 nonpublic bathrooms upstairs. There is NO food prep onsite, but there will be food carts/trucks onsite and food would be brought in after purchasing outdoors. The bar will have stainless hand sink with splash guards (hands free if req'd), a stainless utility sink and a automatic glass washer will be provided. Soap dispensers, paper towel dispensers and hand washing signs will be hung Floors will be vinyl. Beer will be served from commercial kegerators with commercial taps and stainless steel tops. One unit has three taps (Beverage Air) and the other has 4 taps (made by True refrigeration) Additional documents provided: Floor diagrams(approved by Paul Roma -Building comm.) is attached. Diagram of tasting room >BB FLOOR PLAN 1 Screenshot of Paul's approval > paulapprovaidiagramscreenshot Details of bar> bar lay out Details of sink area> bar lay out-detail Specs for glasswasher>glasswasher.pdf VIT �,,� �p 3V 21x16 drop in utility sink(slop) Hand sink with slash guards Glass Washer 18"wide 1Dx14 f Model Length Left Side Weight Numbers to Drain (Ibs.) 21-1 C 1'-0f1 6" 25 12' l .�. 16125 1 34` �- --Tr-- to H5" to 30.5" Er IT U NOTE;All units are supplied with 4 legs MECHANICAL REQUIREMENTS: '/2" IPS hot and cold water. 1 1/2" IPS drain connection 2v. Advance Tabco 7-PS-27 Bolted Side Splash for 10" x 14" Sinks with Splash Mo hem:-1097PS27 MFR 4'-7-PS-27-X �I --- --rr•J - -----------•- -I...r--- - - r t Imaoe may not deDict Droduct coEor- inclusions o Krowne 21-1C 12" 1-Compartment Sink w/ 10"W x 14"L Bowl, 7" Deep https://www.katom.com/381-211 C.html?zmam=29342707&zmas=1&zmac=32&zmap=381- 211C&utm source=google&utm_medium=adwords&utm_campaign=CSE&aclid=Clva3rWU- tMCFc5KDQod5KcOOA The Krowne 21-1C underbar hand sink is a solution for bar operators that need a place for staff to wash their hands while working at the bar. The unit's 20-gauge stainless steel sink bowl measures 10 inches wide, 14 inches long, and 7 inches deep. The bowl is formed with 1 2 inch radius corners to make it easy to keep clean and sanitary. A stainless steel front apron protects the sink from the impact of passing traffic, while the backsplash keeps water off of the wall behind the sink. The back and bottom of this unit are built with long-lasting, corrosion-resistant, 20-gauge galvanized steel. This Krowne 21-1C hand sink come equipped with a deck-mounted faucet on 4-inch centers. Product Details -20-gauge stainless steel sink bowl - Sink bowl measures 14 in. L x 10 in. W x 7 in. D - 1 Z-in. radius corners make sink easy to keep clean -22-gauge stainless steel apron protects unit from damage from passing traffic - 22-gauge stainless steel backsplash protects walls from water damage - Back and bottom are made of 20 gauge galvanized steel - Heavy-duty 16-gauge, 14 in. tubular legs provide stability - Equipped with 4-in. center deck mount faucet - Overall Dimensions: 21 in. L x 12 in. W x 29 z in. H �'a f Hand sink info We will attach splash guards. . .shown below s HS-44 1s„ 90 lbs. 1y--14" t -fFoot Pedal 15" 10" Faucet �TD 3-1/4" I 1t Y# f 14" 2" s,. 895,8„ Install Faucet 34" Supply 3" 28" from Floor 1- 8104.1 -.44'�- C Krowne HS-14 Description 20 gauge Stainless Hand Sink, pedestal mount, 16"W x 15"D x 42"H O.A., 8"H backsplash, 14"wide x 10"front-to-back x 6" deep bowl, splash mount gooseneck faucet with foot pedal valves(low lead compliant), soap dispenser included, includes mounting bracket, stainless steel construction https:/twww.katom.com/381-HS14.html?zmam=29342707&zmas=1&zmac=32&zmaD=381- HS14&utm_source=google&utm medium=adwords&utm_campaign=CSE&aclid=CObAsrST- tMCFYeNswodpCQFxA l 76�t� 3- 1 H S a Glass ! d P Barba k Cooler gA Apr I, .1 4 Tap Kegerntor l 9 c 2' i Top Kegerntor 27 I to 9 t°n OZ:60 I L€s 4 j 6Z AUP. Floors A Yf; 0 ov iEr aS- - , R . khp It *74 rr # ! {} r ye ORt s' ,1 1 y'Rf� ' ^� Viz F y S:,�iift',r`; eta Vi l �r 1 #. � i't+ ,t;!'•K t t� ' �� �a �`i �1 }•�.f R ,° ��1{. �i R' 1� � :� . !1"t h 71 y�< i„��� r F kb [, + it k• * a t , ; t %y ��z�i'I� Ail fir 19h n�'�� � :r f � � i 1 •a a e. , i• r� 9 m R�� i 5mm Copper Ridge Oak Luxury Vinyl Plank(LVP)Flooring-Lifetime Warranty These durable luxury vinyl flooring planks are waterproof(great for bathrooms,kitchens,and mudrooms)and come in ultra-realistic wood looks.They offer great warmth and texture under your feet and install with glue-down or click- together ease. LIMITED LIGHT COMMERCIAL WARRANTY TERMS AND CONDITIONS {Bellawood, Casa de Colour, Builder's Pride, Virginia Mill Works, Schon, Dream Home, Morning Star, Lisbon Cork, Avella, Tranquility Click, Felsen, and Coreluxe} WHO'S COVERED: As the original purchaser of your floor from Lumber Liquidators, you are covered by this warranty. This warranty is not transferable. 'Deal', 'major brand', 'liquidation', unfinished flooring, Tranquility Peel and Stick flooring,Mayflower and natural stone file products have no light commercial warranty coverage. LENGTH OF COVERAGE: This limited light commercial warranty is valid from the date of purchase of the flooring up to 5 years.Flooring may or may not have a light commercial warranty. WHAT'S COVERED: Hardwood, Laminate, Engineered, Cork or Bamboo flooring is warranted against finish wear from normal light commercial foot traffic resulting in the exposure of the bare wood, paper layer, cork or I bamboo,as applicable.It is also warranted against grading,finishing and milling defects in excess of the applicable waste factor. Waste factor is an industry term that refers to an allowance for manufacturing and natural defects in flooring and is represented by a percentage.While board selection may vary according to personal preference,waste is determined by NWFA(or NALFA. if applicable)standards. Generally,waste will be no more than 5%to 10%of the total square footage of your purchase,however,waste may be higher based on room layout product description or product grade. Tranquility Vinyl floor is warranted against finish wear from normal light commercial foot traffic resulting in wearing through the decorative finish and water damage resistance under normal light commercial use conditions,it is also warranted against grading finishing and milling defects in excess of the applicable waste factor as defined above. Generally,waste will be no more than 5%of the total square footage of your purchase.However,waste may be higher based on room layout or product description. CCP and EVP is warranted against finish wear from normal light commercial foot traffic resulting in wearing through the decorative finish and water damage under normal light commercial use conditions, it is also warranted against grading, finishing and milling defects in excess of the applicable waste factor as defined above. Generally, waste will be no more than 5%of the total square footage of your purchase.However,waste may be higher based on room layout or product description. Ceramic or Porcelain tile is warranted to be free of manufactured defects, and it will not fade due to sunlight exposure. COMMERCIAL APPLICATIONS: Light commercial applications are defined as: small restaurant, small retail shop, waiting rooms, lobbies, office rooms,dorm rooms,and hotel rooms. Brand: Tranquility Ultra FLOORING SKU: 10041025 SAMPLE SKU: 10041028 Limited Warranty: Lifetime Trade Name: Oak Marketing Name: Oak Janka Rating: WA AC Rating: WA Color Shade: Medium Width: 6° Thickness: 5 mm Construction: LuxUry Vinyl Plank Installation Type: Click Sq. Ft. Per Box: 19.99 Hardness Rating: AVA Waste: 5% Weight per boxlunit: 39.80 As a backup we can go with VCT the Vct the if the floating floor fails. hit p://www.homedepot.co p/Armstrong-Standard-Excelon- Barnstable Brewing Craft brewery located at 485 West Main St, Hyannis MA 02601. The facility has a total of 5440 square feet, of which contains 1440 square feet in the retail area. There is one public entrance in the front.There are two means of egress in the front, one on the side and one in the rear. In addition to the egress doors there is one eight foot overhead door in the front and two in the rear. There is seating for 48 at the bar and stationary tables. In addition,there are drink rails that can accommodate 12 standees, and 4 high top tables that can accommodate 16. Premises includes outdoor patio which 1000 square feet for good weather outdoor use. There are two ADA compliant Bathrooms in the retail area and 3 nonpublic bathrooms upstairs. There is NO food prep onsite, but there will be food carts/trucks onsite and.food would be brought in after purchasing outdoors. The bar will have stainless hand sink with splash guards (hands free if req'd), a stainless utility sink and a automatic glass washer will be provided. Soap dispensers, paper towel dispensers and hand washing signs will be hung Floors will be vinyl. Beer will be served from commercial kegerators with commercial taps and stainless steel tops. One unit has three taps (Beverage Air) and the other has 4 taps (made by True refrigeration) Additional documents provided: Floor diagrams(approved by Paul Roma -Building comm.) is attached. Diagram of tasting room >BB FLOOR PLAN 1 Screenshot of Paul's approval > paulapprovaldiagramscreenshot Details of bar>bar lay out Details of sink area>bar lay out-detail Specs for glasswasher>glasswasher.pdf Bellaire, Dianna From: McKenzie, Marybeth Sent: Thursday,June 11, 2020 9:45 AM To: Bellaire, Dianna Subject: FW: Barnstable Brewing Co. From: McKean,Thomas Sent: Thursday, April 13, 2017 2:26 PM To: McKenzie, Marybeth Cc: Stanton, David Subject: Re: Barnstable Brewing Co. Let's all meet (internally) togetVer regarding this . The applicant wasn't this far into the permitting process when we met months ago. From: McKenzie, Marybeth Sent: Thursday, April 13, 2017 1:53 PM To: McKean, Thomas Cc: Stanton, David Subject: Barnstable Brewing Co.. Tom, Peter Conner came in this morning and was asking about what is needed at the bar he is opening. He said that he met I with Elizabeth Jenkins,you, Dave; and others and that you are all aware of what he wants to do. I wasn't aware of this probably because of the switch so if you could clarify some things that would be good. He is not serving food, but he has indoor seating for the food trucks that will be coming into the parking lot and for the beer he will be serving. He said that he will not be making any food onsite and that he already has a wholesale license from the state. Does he need a food establishment permit or because ne has a wholesale license we don't regulate this facility. He said he wanted it just like Cape Cod Beer, but I don't remember seeing seats inside the facility. I have him bringing in the floor plan with specs and his wholesale letter from the state, and a description of exactly what he will be doing at the facility. I was hoping to review it at staff meeting on Wed. because he will be looking for a building sign off. I noticed in the CC beer file that local health dept. do have the authority to inspect and license local brewing companies so will we be inspecting the bar area. He will be having a glass washer in the bar area. If we can set some time aside at the meeting that would be great. Thanks, Mb 1 Bellaire, Dianna From: McKenzie, Marybeth Sent: Thursday,June 11, 2020 9:45 AM To: Bellaire, Dianna Subject: FW: Barnstable Brewing Co. From: McKean,Thomas Sent: Thursday, April 13, 2017 2:26 PM To: McKenzie, Marybeth Cc: Stanton, David Subject: Re: Barnstable Brewing Co. Let's all meet(internally) together regarding this . The applicant wasn't this far into the permitting process when we met months ago. From: McKenzie, Marybeth Sent: Thursday, April 13, 2017 1:53 PM To: McKean, Thomas Cc: Stanton, David Subject: Barnstable Brewing Co. Tom, Peter Conner came in this morning and was asking about what is needed at the bar he is opening. He said that he met with Elizabeth Jenkins,you, Dave, and others and that you are all aware of what he wants to do. I wasn't aware of this probably because of the switch so if you could clarify some things that would be good. He is not serving food, but he has indoor seating for the food trucks that will be coming into the parking lot and for the beer he will be serving. He said that he will not be making any food onsite and that he already has a wholesale license from the state. Does he need a food establishment permit or because he has a wholesale license we don't regulate this facility. He said he wanted it just like Cape Cod Beer, but I don't remember seeing seats inside the facility. I have him bringing in the floor plan with specs and his wholesale letter from the state, and a description of exactly what he will be doing at the facility. I was hoping to review it at staff meeting on Wed. because he will be looking for a building sign off. I noticed in the CC beer file that local health dept. do have the authority to inspect and license local brewing companies so will we be inspecting the bar area. He will be having a glass washer in the bar area. If we can set some time aside at the meeting that would be great. Thanks, Mb 1 Bellaire, Dianna From: McKenzie, Marybeth Sent: Thursday, June 11, 2020 9:48 AM To: Miorandi, Donna Cc: Bellaire, Dianna Subject: FW: specifications From: Peter Connor [ma i Ito:petercon nor0comcast.net] Sent: Monday, June 19, 2017 11:17 AM To: McKenzie, Marybeth Cc: pconnor33 Subject: Re: specifications Hi Mary Beth, Here is the configuration of the hand sink and slip sink for bar area. If we put FRP on the wall to the left of hand sink, and behind it, we will only need splash guard in right side of hand sink in between the two sinks correct? Do you have a preference on smooth or embossed frp for the wall? Lastly,for the bar... granite bar top, granite on cabinets and granite backsplash. Are all of these ok for bar area away from the sinks? Regards Peter Connor Barnstable Brewing 781-264-2326 1 Sent from my iPhone On May 23, 2017, at 4:08 PM, McKenzie, Marybeth<Marybeth.McKenzie@town.barnstable.ma.us>wrote: Hello Peter, Per our conversation this morning, I had the builder put on the floor plan that the VCT's will be used behind the bar area and porcelain will be used in the bathrooms.The specs of the laminate that you provided for the dining.area states" light commercial use". If the floor cannot hold up to the demands of the business and cleaning then it will have to be replaced with a more industrial commercial grade type flooring.All hand sinks, in the bathrooms,will have to be hands free type. Please refer to the approved list that is available on the town website under the health department.The bar will have a foot pedal,which is approved.You sent In the specs on a splash guard,where will that be located? I would think between the hand and slop sink, correct? Please confirm all the items mentioned. I also made a note on the building permit that there will not be any food prep on premise, therefore you would not need a grease trap. If you have any questions please let me know. Regards, Marybeth McKenzie R.S. 3 Bellaire, Dianna From: McKenzie, Marybeth Sent: Thursday, June 11, 2020 9:49 AM To: Miorandi, Donna Cc: Bellaire, Dianna Subject: FW: in ground grease trap variance From: McKean, Thomas Sent: Wednesday, February 28, 2018 9:26 AM To: McKenzie, Marybeth Cc: Stanton, David; Ruggiero, Amanda Subject: RE: in ground grease trap variance Please have the applicant submit his/her proposed list to both the DPW and the Health Division. Please do not hand out the Health variance guide list-that list does not apply to public sewer. From: McKenzie, Marybeth Sent: Wednesday, February 28, 2018 9:01 AM To: McKean,Thomas Cc: Stanton, David Subject: in ground grease trap variance Hello, Barnstable Brewing,485 West Main St.,wants to know what foods can be served without an in ground grease trap.They are on town sewer. I know that there has been some issues with the new popcorn facility, so I am just checking. Should I tell them to contact Amanda Ruggiero for their approval or is it Ok to give out the variance list that our dept. has developed? Thanks Mb 1 E 1 Bellaire, Dianna From: Miorandi, Donna Sent: Thursday,June 11, 2020 10:33 AM To: Bellaire, Dianna; McKenzie, Marybeth Subject: Barnstable Brewing building permit Attachments: P_20200611_102943_HDR_resizing_1591885801 jpg Clearly says no food no grease trap . So if he gets a good truck it will all have to be paper and disposable because he only has a glass washer Donna Sent from my tablet w � 3 fir. ,a �' � "•q � .�- �`� � � � � k` ��: �, � r , < - a ivy WN , ,..». s.. �. s, i < ,,,.,-, ,-• s. .✓�. _.. ,_.<,,. >.. -, ,.. , ,x :xr a, , , ';`,�', ,r?r�az., '�".»x :� ';�.3 £'1'� �.. ,fir. �•ih 9- >, N T -. "-,as aw g4w € v c F s , .�, . },,'; €, ,`' , .' » 1 -,< -�. tog! ;;� � �- i , r _ Ito A,. y F a 1 , :/ ,a' , a Ull �{ g� ^, K .S, af_.... a. .- .�,E x -- ::,. . . ,... „< ,,.. >x„ --�w,+�a-.-,n '...�'. :.._... . .... 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F.,, ,.. ,, .".✓.rya , x,,:..:. ) _..,..,..\ � .": \ �.:.;:. �< 3` v., \;:_ � .--,, .�- 1 as: ��.�.. ,k a.. .3 <. .. ....._ ... „..a'. ... .. ,.,, .,..... .. .: _�. „> .,,a.,:,- ••� �\.:. `�,�a �'s�".��?k`.�.��'��:?�.�,,.��,�: ..,. .ax.�«�d�.wA:: «a�`,..�.:,••S�•.,.�u.a>�..a..,�.,M-„�s,.�,.:.�n.,«..�.„.>_...�„>a�Ea'�,c,:�.�,..,�,:�.„-r,.. ;,,'FH_'<n.>,�.,n: „a��.a,.,.��«•.��..,,..M., ....,...,�:'..«a.. .,...� .a , ._ �,�.' ., aaa. .;��'; Bellaire, Dianna From: Miorandi, Donna Sent: Thursday,June 11, 2020 1:32 PM To: 'annconnor33@gmail.com' Cc: McKean, Thomas; McKenzNe, Marybeth; Bellaire, Dianna Subject: Barnstable Brewing Good afternoon Ann: Yes, I believe your application and permit will have to be amended due to the fact that your license has a restriction with BEER ONLY on it and your building permit says no food due to no grease trap. In addition, which food trucks are you utilizing? What the Truck has a permit. Mom & Pops will be inspected next week by me and your E-Dogs application has not been submitted. Whatever food trucks you plan on using will have to be verified by Health that they have a valid 2020 permit. You only have a glass washer so all other plates and utensils will have to be disposable. The utensils if any must be individually wrapped.There can be no shared condiments. I shall copy the director,Thomas McKean, on this as he will have to concur on amending your food permit if I am correct. It may have to say only valid if a permitted food truck is utilized or something to that effect. Anna Z c/VGioranez, A.-J. Town of Barnstable Health Inspector Public Health Division 200 Main Street, Hyannis, MA 02601 The information contained in this electronic transmission ("e-mail"), including any attachment(the "Information"), may be confidential or otherwise exempt from disclosure. It is for the addressee only.This Information may be privileged 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 Town Attorney's Office of the Town 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. McKenzie, Marybeth From: Bernazzani, Diane (DPH) <diane.bernazzani@state.ma.us> Sent: Wednesday, September 20, 2017 4:44 PM To: McKenzie, Marybeth Subject: RE:Allergen Hi Marybeth, That would definitely be decided by your town depending on the plans that have been submitted and the liquor licensing authority in your town but they'd still be exempt from CFPM and Allergen cert. Diane Bernazzani, REHS,CP-FS Retail Food Safety&Training Coordinator MDPH/BEH Food Protection Program 305 South Street,Jamaica Plain, MA 02130 phone:617-983-6765 fax:617-983-6770 diane.bernazzani@state.ma.us From: McKenzie, Marybeth [ma i Ito:Marybeth.McKenzie@town.barnstable.ma.us] Sent: Wednesday, September 20, 2017 4:14 PM To: Bernazzani, Diane (DPH) Subject: RE: Allergen Thanks Diane! So the town would not be required to do inspections even if they have a dishwasher? From: Bernazzani, Diane (DPH) [mailto:diane.bernazzani@state.ma.us] Sent: Wednesday, September 20, 2017 2:40 PM To: McKenzie, Marybeth Subject: RE: Allergen Hi Marybeth, The brewery would be licensed by the MA Alcoholic Beverages Control Commission (ABCC) so would not need a food establishment permit and would not need a Certified Food Protection Manager that is also Allergen Awareness certified. Hope this answers your question. i Diane Bernazzani, REHS,CP-FS Retail Food Safety&Training Coordinator MDPH/BEH Food Protection Program 305 South Street,Jamaica Plain, MA 02130 phone:617-983-6765 fax:617-983-6770 diane.bernazzani@state.ma.us 1 i From: McKenzie, Marybeth [mai,to:Marybeth.McKenzie@town.barnstable.ma.us] Sent: Wednesday, September 20, 2017 1:07 PM To: Bernazzani, Diane (DPH) Subject: Allergen Hello Diane, Hope all is well. Quick question. hf a brewery is opening and they are only serving glasses or growlers of beer, no food, do they need to be allergen certified? And if so,then they will be required to post the advisory and poster too.Thanks for the clarification. Regards, Marybeth McKenzie R.S. 2 i McKenzie, Marybeth From: peterconnor@comcast.net Sent: Friday, April 14, 2017 9:12 AM To: McKenzie, Marybeth Cc: Annconnor33; connor, peter Subject: Documents from Barnstable Brewing Attachments: Proactive outreach to Health Dept Barnstable Brewing.docx; glasswasher.pdf, paulapprovaldiagramscreenshot.pdf, BB FLOOR PLAN 1.pdf, bar lay out-detail.docx; bar lay out.docx Marybeth, It was a pleasure to speak with you yesterday about our upcoming project. As promised, here are the documents that describe our plans and operations. Please read "Proactive outreach to Health Dept Barnstable Brewing.doc" first as this details the contents of the other documents. Please confirm you were able to receive and view the documents,and of course, feel free to contact us with any questions. Best regards, . Barnstable Brewing Ann Connor 781-844-8468 Peter Connor 781-264-2326 MA IV 1 CI