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Home My WebLink AboutCAPE FOOD MART - FOOD -A Cape Food Mart Qa3 700 .Yarmouth Rd. HYq,d,UjS � x Town of Barnstable BOARD OF HEALTH John T.Norman Board of Health Donald A.Gaudagnoli,M.D. axx`rrn F.P.(Thomas)Lee,. MASS Daniel Luczkow,M.D. Alt. k,� 200 Main Street, Hyannis, MA 02601 Phone: (508) 862-4644 Fax: (508)790-6304 www.townofbarnstable.us Permit to Operate a Food Establishment In accordance with regulations promulgated under authority of 105 CMR 590.000 M.G.L. Chapter 94 Sections 305A, 305B, 146, 189 and 189A; Chapter 111,Sections 5 and 127A, a permit is hereby granted to: Permit No: 47 Issue Date: 01/01/2022 DBA: CAPE FOOD MART OWNER: HN BROTHERS INC. Location of Establishment: 700 YARMOUTH ROAD HYANNIS„ MA 02601 Type of Business Permit: RETAIL-.FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 0 OutdoorSeating: 0 Total Seating: 0 FEES FOOD SERVICE ESTABLISHMENT: $200.00 YEAR. 2022 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2022 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: - - MOBILE-FOOD: MOBILE-ICE CREAM: GrQ� FROZEN DESSERT: Thomas A. McKean, RS, CHO, Health Agent FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: � 00 Town of Barnstable Initials: �. �� Amr1d$�_ . • • • „,WWA Inspectional Service -e s y MASIL `0 Public Health DivisionCheck2 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 / —4'— NEW OWNERSHIP RENEWAL fin' NAME OF FOOD ESTABLISHMENT: G5h1-1 � 0 / ✓� ADDRESS OF FOOD ESTABLISHMENT: MAILING ADDRESS(IF DIFFERENT FROM ABOVE): �� E-MAIL ADDRESS: 10 0 TELEPHONE NUMBER OF FOOD ESTABLISHMENT: I J 1 �/O ?'11(' -V� TOTAL NUMBER OF BATHROOMS: 2— WELL WATER:YES 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 STAFF PROVIDED FOR OUTSIDE DINING? IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S)? TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW) OOD 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 508462-4644 QAApplication FormsTOODAPP 2020.doe OWNER INFORMATION: l�f FULL NAME OF APPLICANT /iT/ � Ivee fl SOLE OWNER: YES/NO OWNER PHONE# �D 8r�/o Z Il6 ADDRESS `71 \�� CORPORATE OWNER:/ / CORPORATE ADDRESS: Z,9 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 2-4 SIGN F 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 htto://www.townofbarnstable.us/healthdivision/apt)lications.asi). OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. NOTICE: Permits run annually from January 1 st to Dec.31'each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC 1st. Q\Application FormsTOODAPP REV3-2019.doc FINE r TOWN OF BARNSTABLE .. HEALTH INSPECTOR'S Establishment Name: Date: ' rA-(Page: of '. OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30A.M. BARNSTABLE. • 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified e3� HYANNIS, MA 02601 M 508-8 -62- 64 46FRI44 No Reference R-,Red Item. PLEASE PRINT CLEARLY prFO MP+s' FOOD ESTABLISHMENT INSPECTION REPORT Name . Date vcJ Tvoe of T Ins ec io Operation(s) Routi Address Risk Food Service -e-inspection Level e - Previous Inspection ©`rl Telephone el�sidential Kitchen Date: Mobile Pre-operation rN Owner HACCP YIN 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) ❑ 6 Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ 5y > Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS - ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑ 20.Time As a Public Health Control ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 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) J v Corrective Action Required: o Yes Non-critical(N)violations must be corrected immediately or jM within 90 days as determined b the Board of Health. Overall Rating Y ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction:Based on an inspection today,the items checked indicate violations of 105 CMR 590.000/Federal Food Code. Embargo❑ ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC 4)(590.005) cited in this report may result in suspension or revocation of the food B=One critical violation and less than 4 non-critical violations 9 if no critical violations observed,4 to 6 non-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If C=2 critical violations and less than 9 non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violations observed,7 to anon-critical violations. If 1 critical refrigeration. 29.Special Requirements (590.009) within 10 days of receipt of this order. violation,4 to 8 non critical violations=C. DATE OF RE-INSPECTION: Ins In 30.Other 31.Dumpster screened from public view C ' ✓�Yf Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Signature Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N ^ ' Dumpster Screen? y N1 I V 0 a,w..r...-a�-si w}"..��i"....4 f'a.-...�-"�.- ♦`-.s..' .-..•..ti � �'^'t- Y.+.E•' "�N�,♦.�--,r....�-"+ti.'.�..,�_.r•,-.-,:-.r�.--�s..��--�..-:a�x-. -.'- � - �� } - -.- yo.t-e- -•-c-r' s..r r"-1.vA.. _ -a - r �'-�--• - - ter.....-._. w. f -.-�. � • _ _- . - r'r'A°. .,.- -r i' -. -+y;'.. ••'arm _ .. ✓ _ r. ♦ • _. - Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45'F Within 4 Hours* 3-501.15 Cooling Methods for PHFs 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12_ Additives* I g Cooked and RTE Foods.* * 19 PHF Hot and Cold Holding_ 2-103.11 Person-in-Charge Duties - 3-302.14 Protection from Unapproved Additives Contamination from Raw Ingredients 15 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[0 Other 7-102.11 Common Name-Working Containers* * 3-501.16(A) Hot PHFs Maintained At or Above 140°F Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F 7-201.11 Separation-Storage* Applicants* 3-302.11(A) Food Protection* P g 20 Time as a Public Health Control 7-202.11 Restriction-Presence and Use* 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.004 11 Variance Re uirements 3-304.11 Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions* ( ) q 590.003(G) Reporting by Person in Charge* Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR- 3-306.14(A)(B)Returned Food and R of hood* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated ated o or r Contaminated Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Warewashin Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetical] Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* Y P 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* 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 DrinkingWater from an Approved System* 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Iiiinrcdiatc Service 115°F 15 sec* PP Y Not Otherwise Processed M F.hm;nate. Equipment* ( )O Pathogens*590.006(A) Bottled Drinking Water* 3-401.11 A 2 Comminuted Fish,Meats&Game g * ef/cnvc rnnoor 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS d2-301.14 Methods of Sanitization-Hot Water and Stuffin Containin Fish,Meat,Poul or3-201.15 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* in mobile food,tem o and residential Sources 70Proper,Adequate Handwashing * g' P �YGame and Wild Mushrooms Approved By * 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F kitchen operations should be debited under Regulatory Authority Clean Condition-Hands and Arms 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* . Cleaning Procedure* 165°F* foodborne illness interventions and risk factors. 590.004(C) Wild Mushrooms* 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* 11Good Hygienic Practices 17 Reheating for Hot.Holding practices should be debited under#29-Special Requirements. 5 Receiving/Condition Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHFs Received at Proper Temperatures* Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * Preventing Contamination When Tasting* 3-403.11 C Commercial] Processed RTE Food-140°F* Blue Items non-critical 23-30) 3-202.15 Package Integrity ( ) Y Critical and non-critical violations,which do not relate to the foodborne * 12 Prevention of Contamination from Hands 3-403.11 Remaining Unsliced Portions of Beef Roasts* 3-101.11 Food Safe and Unadulterated B) g illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) ' Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 13 Handwashing Facilities 3-501.14 A CoolingCooked PHFs from 140°F to 70°F 3-202.12 Shellstock Identification* ( ) Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3 402.11 Parasite Destruction* Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients' Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 129. 1 Special Requirements .009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Formback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. pp THE rpm TOWN OF BARNSTABLE - HEALTH INSPECTOR's Establishment Name: 4 Q P�0_X- ry�a-r�_Date: �-/�6 hPage: of q OFFICE HOURS PUBLIC HEALTH BARN STABLE. 2 0 MAIN STREET DIVISION 3: 0- :30A.M. 34 Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified 039. �0i HYANNIS,MA 02601 MON.-FRi. No Reference . R-Red Item PLEASE PRINT CLEARLY p�FD MF'�° - 508-862-4644 FOOD ESTABLISHMENT INSPECTION REPORT Name ' Date `� Tvoe of �e of Ins ep ction Q [v` Operation(s) outl Address " Risk Food Service e-inspection �S-0 I Level Previous Inspection Telephone J Residential Kitchen Date: Mobile Pre-operation ushL Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other Inspector / Out: I c-tQ 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) ❑ p Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ J C1 d 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 t - EMPLOYEE HEALTH PROTECTION FROM CHEMICALS Von ❑2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑20.Time As a Public Health Control ❑8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 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 1 1 within 90 days as determined by the Board of Health. Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction: Based on an inspection t ay,the items ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal El Other: checked indicate violations of 105 CMR 590.000/Fed al 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 n 3 non-critical violations. F=3 or.more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health..Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food 6=One critical violation and less than 4 non-critical violations if no critical violations observed,4 to 6von-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 26.Water,Plumbing and waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If 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 be in writing and submitted to the Board of Health at the above address violations observed-7 to anon-critical violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials (FC77)(590.008) g violation,4 to anon-critical violations=C. 29.Special-Requirements- (590.009) within 10 days of receipt of this order. nspecto at re Prin 30.Other DATE OF RE-INSPECTION: 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Signature Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y. N 0. 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) +Dem, sgnment of Responsibility* 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) nstration 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. 3-302.14 Protection from Unapproved Additives** 19 2-103.11 Person-in-Charge Duties PHF Hot and Cold Holding Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 590.004(F) 7-101.11 Identifying Information-Original Containers* * 2 Other* 3-501.16(A) Hot PHFs Maintained At or Above 140°F 590.003(C) Responsibility of the Person-in-Charge to 7-102.11 Common Name-Working Containers* Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F* Storage* - Applicants* 3-302.11(A) Food Protection* 7-201.11 Separation g 20 Time as a Public Health Control 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 7-202.11 Restriction-Presence and Use* 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.004 11 Variance Re uirements 590.003(G) Reporting by Person in Charge * 3-304.11 Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions* ( ) q Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR. 3-306.14(A)(B)Returned Food and Rrated or of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated � ) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetical] Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* Y P 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIMEITEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY * Concentration and Hardness* 22 3-603.11 Consumer Advisory Posted for Consumption of 3-202.16 Icc Made From Potable,Drinking Water 3-401.11 A(1)(2) Eggs-155°F 15 sec Animal Foods That are Raw,Undercooked or * 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* 5-101.11 Drinking Water from an Approved System gg Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Ery ctice 11112001 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min* Eggs* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surf 4-702.11 Frequency Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* faces of Equipment* Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and Stuffing Containing Fish,Meat,Poultry or 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* Ratites-165°F 15 sec* Sources* ing,mobile food,temporary and residential 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodbome illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b)All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special Requirements. 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 3403.11E Remaining Unsliced Portions of Beef Roasts* Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated ( ) g illness interventions and risk factors listed above,can be found in the. 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 Handwashing Facilities 3-202.18 Shellstock Identification* 13 3-501.14 A( ) Cooling Cooked PHFs from 140°F to 70°F Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction* Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 ..006 590.004(J) Labeling of Ingredients` Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. 1 Poisonous or Toxic Materials I FC-7 '008 HACCP Plans 6-301.12 Hand Drying Provision 129. 1 Special Requirements I 009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Formback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. Op INE rq TOWN OF BARNSTABLE, HEALTH INSPECTOR's Establishment Name: Date: Ll�1./ _age: of 4 OFFICE HOURS p ° PUBLIC HEALTH DIVISION 8:00-9:30 A.M. BARNSfABLE. ° 200 MAIN STREET 3:30-4:30 P.M. _ Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified HYANNIS,MA 02601 - soON.-FRI' No Reference R-Red Item. - - PLEASE PRINT CLEARLY .. 'F "" FOOD ESTABLISHMENT INSPECTION REPORT Name Date Jr� yne of s ectio 6 Ooeration(s) Routin Address �/�, Risk Fo Service = ection _�- vv , LeveF Previous Inspection Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP YIN Temporary Suspect.11lness 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. Ste 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) ❑ F-t cl Action as determined by the Board of Health. Allergen Awareness 5.90.009(G) ❑ FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination'from Hands 1 ,_ ❑ 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 � v �. ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) t ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑ 7.Conformance with-Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑20.Time As a Public Health Control ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HSP ^ n ❑ 10.Proper Adequate Handwashing. CONSUMER ADVISORY ( vl(L ❑ 11.Good Hygienic Practices ❑22.Posting of Consumer Advisories LO Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) (Q Corrective Action Required: ❑ No es Non-critical(N)violations must be corrected immediately or lllllY�� ` within 90 days as determined b the Board of Health. Overall Rating, ry p ❑ ❑ p Emergency p Y y ❑ Voluntary Compliance Employee Restriction/Exclusion Re-inspection Scheduled Emer enc Suspension C N Official Order for Correction:Based on an inspection tod he items Embargo Other: checked indicate violations of 105 CMR 590.000/Feder - ood Code. ❑ g Emergency Closure Voluntary Disposal ❑ 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. 2 Equipment and Utensils 590.005 4 P )( result E ui (FC-4 B=One critical violation and less than 4 non-critical violations 9 ) cited in this report may ,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 6.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If g 27.Ph - . aggrieved b this order,you have a right to a hearing. Your request must C=2 critical violations and less than.9 non critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of Physical Facility FC6 ( )(590007) a 99 y 9 g' q 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violations observed,7 to 8 non-critical violations. If 1 critical refrigeration. 29.Special/Reqements (590.009) within 10 days of receipt of this order. ion,4 t 8 non itical violations=C. 30.Other DATE OF RE-INSPECTION: Ins a or's n e n 31.D mp r screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Signature Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y. N Dumpster Screen? Y N . � % c-} ..ems Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs Cooked and RTE Foods.* 19 PHF Hot and Cold Holding 2-103.11 Person-in-Charge Duties 3-302.14 Protection from Unapproved Additives* Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F 590.004(F) EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* Other* g3-501.16(A) Hot PHFs Maintained At or Above 140°F* 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* Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.004 11 Variance Re uirements 590.003(G) Reporting by Person in Charge* 3-304.11 Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions* ( ) q Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* * 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Rrated or of Food 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated � ) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Wazewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetical] Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served Y P 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Wazewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 18 Proper Cooking Temperatures for PHFs - CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of E s-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System* gg Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Eft,r,N,1/1/2001 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and Stuffing Containing Fish,Meat,Poultry or 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- , 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* Ratites-165°F 15 sec* Sources* ing,mobile food,temporary and residential 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* RegulatoryAuthorlty 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodbome illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other 590.009 violations elating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practiceRequirements.sshould be debited under#29-Special 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3-403.11 C Commercial] Processed RTE Food-140°F* Blue Items 23-30) 3-202.11 Package Integrity ( ) Y Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3 403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 8 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 13 Handwashing Facilities 3-501.14 A CoolingCooked PHFs from 140°F to 70°F 3-202.18 Shellstock Identification ( ) Item Good Retail Practices FC 590.000 3-20312 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction* Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability- 28. 1 Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 129. 1 Special Requirements 009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 1 Conformance with Approved Procedures* S:590Formback6-2doc 'Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. 'Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. A Town of Barnstable BOARD OF HEALTH John T.Norman Board of Health Donald A.Gaudagnoli,M.D. 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: 47 Issue Date: 01/01/2021 DBA: CAPE FOOD MART OWNER: HN BROTHERS INC. I Location of Establishment: 700 YARMOUTH ROAD HYANNIS„ MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 0 OutdoorSeating: 0 Total Seating: 0 FEES FOOD SERVICE ESTABLISHMENT: $200.00 YEAR. 2021 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2021 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: MOBILE-ICE CREAM: FROZEN DESSERT: Thomas A. McKean, RS, CHO, Health Agent FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: C �IMF rq� For Office Use Only: Initials: ti Town of Barnstable ey� Date Paid� Amt I'd$�J�ut� D— BARNSfABLE, : Inspectional Services Public Health Division Check# off _ 'Q �- ArfD MAy s Thomas McKean, Director 200 Main Street,Hyannis,MA 02601 Office: 508-862-4644 Fax: 508-790-6304 APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE NEW OWNERSHIP RENEWAL L� NAME OF FOOD ESTABLISHMENT: ADDRESS OF FOOD ESTABLISHMENT: -��t/L/Y�� /C RMN/lYlS,jVJ o;!Zot MAILING ADDRESS(IF DIFFERENT.FROM ABOVE): E-MAIL ADDRESS: 5,01/E`VIy /b a-rl7 15*k� 4 d15*7 TELEPHONE NUMBER OF FOOD ESTABLISHMENT: ( 7t-4-, � 1 TOTAL NUMBER OF BATHROOMS: 2- WELL WATER: YES 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 STAFF PROVIDED FOR OUTSIDE DINING? IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S)? TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW) 'VNOOD SERVICE 9.ZAETAIL FOOD-ONLY required for TCS foods(foods requiring refrigeration/freezer) BED& BREAKFAST CONTINENTAL BREAKFAST COTTAGE FOOD INDUSTRY(formerly residential kitchen) MOBILE FOOD ✓ FROZEN DAIRY DESSERT MACHINES ... (MONTHLY LAB ANALYSIS REQUIRED) CATERING ... (CATERING NOTICE REQUIRED BEFORE EVENT(SEE PAGE#2) *** SEASONAL,MOBILE & NEW FOOD ONLY*** REQUIRED TO CALL HEALTH DIV.FOR INSPECTION PRIOR TO PERMIT BEING ISSUED PLEASE CALL 508-862-4644 Q\Application FormsTOODAPP 2020.doc r O 4yR INFORMATION: FULL NAME OF APPLICANT-M/1f,? A1,01 e SOLE OWNER: YES/NO OWNER PHONE# r — ADDRESS_ 14 7 jQ2 �111 0 mW 0�6�� sd CORPORATE OWNER: CORPORATE ADDRESS: � /�`�� JJ Y'vxA7WI-Y, M4 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 1. H4II 1—/-T Airs 11? 1b) 113 12--3 1. PAR 749 I2 - /v i a,g ?,fii 2. P��Aop 12- / 7 SIGNATURE OF LICANT DATE ***FOOD POLICY INFORMATION*** SEASONAL FOOD SERVICE: All seasonal food establishments,including mobile trucks must be inspected by the Health Div. prior to opening!! Please call Health Div.at 508-862-4644 to schedule your inspection. Please call at least(7)days in advance. FROZEN DAIRY DESSERTS: Frozen desserts must be tested by a State Certified lab prior to opening and monthly thereafter, with sample results submitted to the Health Div. Failure to do so will result in the suspension or revocation of your Frozen Dessert Permit until the above terms are;-feet. 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/heaIthdivision/applications.asp. OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. NOTICE: Permits run annually from January 1st to Dec. 3151 each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATIONS)AND REQUIRED FEES BY DEC 1st. Q:\Application FormsTOODAPP REV3-2019.doc l f �gIKEE Town of Barnstable BOARD OF HEALTH John T.Norman Board of Health Donald A.Guadagnoli, M.D. BAMNST;+tiBt.e. : F.P.(Thomas)Lee MAW% Daniel Luczkow,Alternate 200 Main Street, Hyannis, MA 02601 ar Phone: (508) 862-4644 Fax: (508)790-6304 www.townofbarnstable.us Permit to Sell Tobacco In accordance with regulations promulgated under authority granted by Sections 5,31 and 127A of the General Laws of the Commonwealth of Massachusetts and Chapter 371 of the Town of Barnstable Code, a permit is hereby granted to: Permit No: 47 Issue Date: 1/1/2021 DBA: CAPE FOOD MART OWNER: HAMZA NOOR Location of Establishment: 700 YARMOUTH ROAD HYANNIS, MA 02601 Type of Business Permit: Non-Flavored Annual Seasonal FEES YEAR: 2021 TOBACCO SALES: $85.00 Permit Expires: 12/31/2021 Thomas A. McKean, IRS, CHO, Health Agent Restrictions: PLEASE POST CONSPICUOUSLY For Office Use Only: Initials: 1 Town of Barnstable Inspectional Services .Date Pena ti- ` amt�d s r« BAwcarwaM n t MASS Public Health Division Check## z �1 i639• ♦ < Thomas McKean, Director 200 Main Street, Hyannis,MA 02601 Office: 508-862-4644 Fax: 508-790-6304 TOBACCO ESTABLISHMENT__PERMIT.APPLICATION(Non Flavored). DATE. --��(--?� NEW BUSINESS OWNERSHIP RENEWAL NAME OF TOBACCO ESTABLISHMENT: Z ADDRESS OF TOBACCO ESTABLISHMEN qG -� "D /{<./�l __� DfJ� MAILING ADDRESS(IF DIFFERENT FROM ABOVE:): E-MAIL ADDRESS: TELEPHONE NUMBER OF TOBACCO ESTABLISHMENT: 77 - PI OWNER'S NAME: OWNER'S PH#Liab t (�r r OWNER'S ADDRESS: �� D/G M �s��/� NV CORPORATE NAME: a4 & CORPORATE ADDRESS:G96-Yg(1I7 fZD /,�,(/�� CORPORATE FID# ANNUAL: SEASONAL: DATES OF OPERATION:_/_/ TO DAYS CLOSED EXCLUDING HOLIDAYS(EX.MONDAYS) . TOWN OF BARNSTABLE.CODE/MA GENERAL.LAW INTERNET LINKS: TOWN OF BARNSTABLE TOBACCO CODE LINK FOR CHAPTER 371-9: https://www.ecode360.com/33996392 u MA GENERAL LAW CHAPTER 270/SECTION 6: htt?c:/./malecislature ;boy/Laws/GeneralLaws/PartIV/TitleI/Chapter270/Section6 ***NEW BUSINESSES AND NEW OWNERS ONLY REQUIRED TO CALL HEALTH DIVISION AGENT FOR AN INSPECTION PRIOR TO PERMIT BEING ISSUED. PLEASE CALL 508-375-6621 ALL APPLICANTS ARE REQUIRED TO SUBMIT THE FOLLOWING REQUIRED DOCUMENTS: j 1) MA State License to Sell Cigarettes 3) IRS Federal Tax ID#Document 2) MA State License to Sell Cigars and Smoking Tobacco 4) Payment of Fee(s) -see page 4 r Fj k SIGNATURE: PRINTED NAME: 1 v DATE:. Q:1Application FonnffOBACCO APP-NonFavor 12-18-19.docx i a F _ape t f D ESTABLISHMENT'S NAME TOBACCO SALES Employee Signature Form This form is for official use to indicate that the employee(s)of this establishment received and understood Chapter 371 of the Town of Barnstable Code and Chapter 270 Section 6 of the Massachusetts General Laws which describes the penalties for selling and/or giving tobacco products to any person under the age of twenty-one (21). Below is Section 371-9. of the Town of Barnstable Board of Health Regulation: Sales to Minors— .371-9. Sale and Distribution of Tobacco Products.. 1. No person shall sell or provide a tobacco product, as defined herein,to a person under The minimum legal sales age. The minimum legal sales age in the Town of Barnstable is 21 years of age. ggh 1 2. Identification: Each person selling or distributing tobacco products,as defined herein, shall verify the age of the purchaser by means of a valid government-issued photographic identification containing the bearer's date of birth that the purchaser is 21 years old or older. Verification is required for any person under the age of 27. The employee(s)below received and understood Section 371-9 of the Town of Barnstable Board of Health Prohibition of Smoking Regulation and Chapter 270 Section 6 of the Massachusetts General Laws: 01 Sig at. Printed Name Date Si g za ted Name Date x I Sign a Printed Name -` Date Sig Printed Name Date : Signature Printed Name Date z. Signature Printed Name Date x Signature Printed Name Date u: Q:\Application Forms\TOBACCO APP-NonFavor 1I2-18-19.docx i 1 Form CT-3 xc1F MASSACHUSETTS DEPARTMENT OF REVENUE 41\�t�S Retailer License for Sale of Cigarettes ,y� This license must be poste e under 18 years times.lof age is prohib t tobacco products to anyon Account ID: CGL-19121105-003 HN BROTHERS INC License Number: 1140509672 CAPE FOOD MART 696 YARMOUTH RD HYANNIS MA 02601-2090 apter he Massachusetts General Laws This ce rtifies that the,taxpayer named above is licensed under Chferab e and of ay be suspended or revoked for tc sell at retail at tl eaddress hrstat laws and'regulations.nse is no failure to comply 2020 Expiration Date: September�2 Effective Date: October 1 r I MASSACHUSETTS DEPARTMENT OF REVENUE Form CT-3 T ; ,�,� k Retailer License for Sale of Cigars and Smoking Tobacco (, J�, This license must be posted and visible at all times.The sale of tobacco products to anyone under 1.8 years of age is prohibited. HN BROTHERS INC ' Account ID: CRL=19121105-007 CAPE FOOD MART License Number: 1991493632 696 YARMOUTH RD HYANNIS MA 02601-2090 This certifies that the taxpayer named above is licensed under Chapter 64C of the Massachusetts General Laws to sell at retail at the address shown above. This license is non-transferable and may be suspended or revoked for failure to.comply with state laws and regulations.. , Effective Date:October 1, 2020 Expiration Date: September 30, 2022 y�C,DEPARTMENT OF THE TRSASII.4Y INTERNAL REVENUE SERVICE CINCINNATI OH 45999-0023 Date of this notice: 06-29-2028 Employer Identification Number: 83-1071030 Form: SS-4 Nim�er of this notice: CP 575 A HN BROTHERS INC 696 YARMOUTH RD HYANNIS, MA 02601 For assistance you may call us at: 1-800-829-4933 IF YOU WRITE, ATTACH THE STUB AT THE END OF THIS NOTICE. i u WE ASSIGNED YOU AN EMPLOYER IDENTIFICATION NUMBER Thank you for applying for an Employer Identification Number !EIN). We assigned you EIN 83-1071030. This EIN will identify you, your business accounts, tax returns, and documents, even if you have no employees. Please keep this notic�' in your permanent records. `` When filing tax documents, payments, and related correspondence,. it is very important that you use your BIN and complete name and address exactly as sho ' above. Any variation may cause a delay in processing, result in incorrect information'inour account, or even cause you'to be assigned more than One EIN. If the information is not correct as shown above, please make the correction using the attached tear off stub and return it to us. Based on the information received from you or your representative, you must file the following form(s) by the dates) shown. Form 940 01/31/2019 Form 944 01/31/2019 Form 1120 04/15/2019 If you have questions about the form(s) or the due date(s) shown, you can call us at the phone number or write to us at the address shown at the top of this notice. If you need 'help in determining your annual accounting period (tax year), see Publication 538, Accounting Periods and Methods. We assigned you a tax classification based on information obtained from you or your representative. It is not a legal determination of your tax classification, and is not binding on the IRS. If you want a legal determination of your tax classification, you may request a private letter ruling from the IRS under the guidelines in Revenue Procedure _._2404-1,_:2A04-1 I.R.B. 1-(or superseding Revenue--Procedure for the year at issue). Note: Certain tax classification elections can be requested by filing.Form 8832, Entity Classification Election. See Form 8832 and its instructions for additional information. 31MRTANT INFO10M=ON FOR S CORPORATION ELECTION: If you intend to elect to file your return as a small business corporation, an election to file a Form 1120-S must be made within certain timeframes and the corporation must meet certain tests. All of this information is included in the instructions for Form 2553, Election by a Small Business corporation. ItiiASSACHUSETTS DEPARTMENT OF REVENUE x ��" Retailer-License for Sale of Electronic Nicotine Delivery Systems. i +lg s� 'z ,F This license must be posted and vistble at all times The'sale b. tobacco PTO ducts`,to anyone under 21"years of age is prohibited s HNBROTIiERS INC `k Account ID:,EDL=1.9121105-013 <ta CAPE,FOOD MART License•Number: 57 012128 696 YARMOUTH RD° 'HYANNIS NIA`02601'2090 This certifies that the taxpayer oamedtabove is licensed under Chapter 64C of the Massachusetts General Laws,topsell electronicinicotne delivery systems at the address shown above. This license is non-transferable and.may besuspended.or revoked for failure to comply=with stato laws and regulations. Effective,Date:June 1.8. 2020., R� Expiration Date: September 30;2022_. � { plk Town of Barnstable BOARD OF HEALTH John T.Norman Board of Health Donald A.Gaudagnoli,M.D. HARNSUBM Paul J.Canniff,D.M.D. MASS 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: 47 Issue Date: 12/10/2019 DBA: CAPE FOOD MART OWNER: HN BROTHERS INC. Location of Establishment: 700 YARMOUTH ROAD HYANNIS, MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 0 OutdoorSeating: 0 Total Seating: 0 FEES FOOD SERVICE ESTABLISHMENT: $200.00 YEAR. 2020 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2020 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: MOBILE-ICE CREAM: Q� FROZEN DESSERT: _ _ Thomas A. McKean, RS, CHO, Health Agent TOBACCO SALES: FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: s ♦ x For Office -on=lv- Initials �`�'O"►ti Town of Barnstable ,; Q' Date Paid Amt Pd$ �� IARNWABLE. ; Inspectional Services Cp Ass. I i63� `� Public Health Division cheek# s.rr Thomas McKean, Director 200 Main Street, Hyannis,MA 02601 I Office: 508-862-4644 Fax: 508-790-6304 APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE 2.,0.2.}-1+✓/1 NEW OWNERSHIP RENEWA�Ln�� NAME OF FOOD ESTABLISHMENT: �9,& Apol-) I�IA,49- 7- ADDRESS OF FOOD ESTABLISHMENT: g!� /46-�,4-0 40� RP 11144 W1 Or�� MAILING ADDRESS(IF DIFFERENT FROM ABOVE): E-MAIL ADDRESS: TELEPHONE NUMBER OF FOOD ESTABLISHMENT: Z TOTAL NUMBER OF BATHROOMS: 2— WELL WATER: /YES NO (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: V 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 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 Le!-ftETAIL FOOD-ONLY required for TCS foods(foods requiring refrigeration/freezer) BED&BREAKFAST CONTINENTAL BREAKFAST COTTAGE FOOD INDUSTRY(formerly residential kitchen) MOBILE FOOD FROZEN DAIRY DESSERT MACHINES ... (MONTHLY LAB ANALYSIS REQUIRED) CATERING ... (CATERING NOTICE REQUIRED BEFORE EVENT(SEE PAGE#2) *** SEASONAL,MOBILE & NEW FOOD ONLY*** REQUIRED TO CALL HEALTH DIV.FOR INSPECTION PRIOR TO PERMIT BEING ISSUED PLEASE CALL 508-862-4644 Q\Application FormsTOODAPP 2020.doc s. OWNER INFORMATION: f FULL NAME OF APPLICANT SOLE OWNER: YES/NO OWNER PHONE # 508 10P 1 10— ADDRESS_ 6 7 —5-MR `�nf'5��,�n®R CORPORATE OWNER: CORPORATE ADDRESS: d PERSON IN CHARGE OF DAILY OPERATIONS: ( ► t ` ' z� List (2) Certified Food Protection Managers AND at least (1)Allergen Awareness Certified Staff All FOOD ESTABLISHMENTS must have)l 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 Man ers Expiration Date Aller en Awareness Expiration Date 01 1. / /�G 1. M1jA/ 13,1 / 2 Al lZ /12/ 7-ft SIGNATURE OF APPLICANT DATE ***FOOD POLICY INFORMATION*** SEASONAL FOOD SERVICE: All seasonal food establishments,including mobile trucks must be inspected by the Health Div. prior to opening!! Please call Health Div.at 508-862-4644 to schedule your inspection. Please call at least(7)days in advance. FROZEN DAIRY DESSERTS: Frozen desserts must be tested by a State Certified lab prior to opening and monthly thereafter, with sample results submitted to the Health Div. Failure to do so will result in the suspension or revocation of your Frozen Dessert Permit until the above terms are met. CATERING POLICY: Anyone who caters within the Town of Barnstable must notify theTown by fax or mail prior to catering event. You must complete a catering notice found at http://www.townofbarnstable.us/healthdivision/applications.asp. OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. NOTICE: Permits run annually from January 1st to Dec. 3151 each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN -THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC 1st. Q:\Application FormsTOODAPP REV3-2019,doc 0 Town of Barnstable BOARD OF HEALTH John T.Norman Board of Health Donald A.Guadagnoli,M.D. UARNSTAS r Paul J.Canniff,D.M.D. .� 200 Main Street, Hyannis, MA 02601 lF.P. Thomas Lee Alternate ' Phone: (508) 862 6 Fax: (50 )-4 44 F 8 790-6304 www.townofbarnstable.us Permit to Sell Tobacco In accordance with regulations promulgated under authority granted by Sections 5,31 and 127A of the General Laws of the Commonwealth of Massachusetts and Chapter 371 of the Town of Barnstable Code, a permit is hereby granted to: Permit No: 47 Issue Date: 1/1/2020 DBA: CAPE FOOD MART OWNER: HAMZA NOOR Location of Establishment: 700 YARMOUTH ROAD HYANNIS, MA 02601 Type of Business Permit: Non-Flavored Annual X _ Seasonal FEES YEAR: 2020 TOBACCO SALES: $85.00 Permit Expires: 12/31/2020 o" Thomas A. McKean, RS, CHO, Health Agent Restrictions: PLEASE POST CONSPICUOUSLY oF1ME Tp� For Office Use Only: Initials: Town of Barnstable Date Paid fa 4 Iq Amt Pd$ �v- BARNSTABLE, : Inspectional Services �^ mAss Check# �J P� 1639. ,0 Public Health Division Thomas McKean, Director 200 Main Street, Hyannis,MA 02601 Office: 508-862-4644 Fax: 508-790-6304 TOBACCO ESTABLISHMENT PERMIT APPLICATION (Non-Flavored) DATER--D2.-2o fir NEW BUSINESS OWNERSHIP RENEWAL NAME OF TOBACCO ESTABLISHMENT: 4,-A& Ao-P A4 ADDRESS OF TOBACCO ESTABLISHMENT: Z/4 -Xq:�de 9YA,,MVV4f '144 C?24pl MAILING ADDRESS(IF DIFFERENT FROM ABOVE): E-MAIL ADDRESS: ®�ry /�/2-T t!!g W/�J&/L -CQ/� TELEPHONE NUMBER OF TOBACCO ESTABLISHMENT: (3r /p ZI/e ' OWNER'S NAME: NeC OWNER'S PH# OWNER'S ADDRESS: �T�' ��f ®� Ir��Q570✓1'/ l�L �� D� c��U CORPORATE ADDRESS: ' 19"/WA4440 PIP CORPORATE ANNUAL: l/ SEASONA ? DATES F OPERATION:—/ /_ TO DAYS CLOSED EXCLUDING HOLIDAYS(EX.MONDAYS) TOWN OF BARNSTABLE CODE/MA GENERAL LAW INTERNET LINKS: TOWN OF BARNSTABLE TOBACCO CODE LINK FOR CHAPTER 371-9: https://www.ecode360.co,m/33996392 MA GENERAL LAW CHAPTER 270/SECTION 6: httys://malegislature.gov/Laws/GeneralLaws/PartIV/TitleI/Chapter270/Section6 ***NEW BUSINESSES AND NEW OWNERS ONLY *** REQUIRED TO CALL HEALTH DIVISION AGENT FOR AN INSPECTION PRIOR TO PERMIT BEING ISSUED. PLEASE CALL 508-375-6621 ALL APPLICANTS ARE REQUIRED TO SUBMIT THE FOLLOWING REQUIRED DOCUMENTS: 1) MA State License to Sell Cigarettes 3) IRS Federal Tax ID#Document 2) MA State License to Sell Cigars and Smoking Tobacco 4) Payment of Fee(s) -see page 4 SIGNATURE:PRINTED NAME:y�� !� Ui//"5p-ee DATE J'Ii le y l 'Zt•'l'f Q\Application Forms\TOBACCO APP-NonFavor 11-21-19.doc $%`Hc`sF� MASSACHUSETTS DEPARTMENT OF REVENUE Form CT-3T Retailer License for Sale of Cigarettes of This license must be posted and visible at all times. The sale of tobacco products to anyone under 18 years of age is prohibited. • HN BROTHERS INC Account ID: CGL-19121105-003 696 YARMOUTH RD License Number: 2138662912 HYANNIS MA 02601-2090 This certifies that the taxpayer named above is licensed under Chapter 64C of the Massachusetts General Laws to sell at retail at the address shown above. This license is non-transferable and may be suspended or revoked for failure to comply with state laws and regulations. Effective Date: February 14, 2019 Expiration Date: September 30, 2020 .cHc1SF� MASSACHUSETTS DEPskRTMENT OF REVENUE Form CT-3T LLL Retailer License for Sale of Cigars and Smoking Tobacco 9 tl • This license must be posted and visible at all times.The sale of tobacco products to anyone under 18 years of age is prohibited. HN BROTHERS INC Account ID: CRL-19121105-007 696 YARMOUTH RD License Number: 1022087168 HYANNIS MA 02601-2090 This certifies that the taxpayer named above is licensed under Chapter 64C of the Massachusetts General Laws to sell at retail at the address shown above. This license is non-transferable and may be suspended or revoked for failure to comply with state laws and regulations. Effective Date:February 13, 2019 Expiration Date: September 30,2020 II IRS"'PAR"" OF T"S TREASURY j 1111UU77Ih E SERVICE CINCn=TI OR 45999-0023 Date of this notice: 06-29-2018 4 Employer Identification Number: 83-1071030 Form: SS-4 FQi BROTBERS INC Number of this notice: CP 57S A ! 696 YARMOUTH RD EYANNIS, NA 02601 For.assistance you may call us at: 1-800-829-4933 IF YOU WRITE, ATTACH THE STUB AT MM END OF THIS NOTICE. WB ASSIMM YOU AN EMPLOYER IDENTIFICATION NUMBER Thank you for applying for an Employer Identification Number (SIN). We assigned you BIN 83-1071030. This BIN will identify you, your business accounts, tax returns, and documents, even if you have no employees. Please keep this notice in your permanent records. When filing tax documents, payments, and related correspondence, it is very important that you use your EIN and omplete name and address exactly as shown above. Any variation may cause a delay in processing, result in incorrect information in your account, or even cause you-to be assigned more than one EIN. If the information is not correct as shown above, please make the correction using the attached tear off stub and return it to us- Based on the information received from you or your representative, you mast file the following form(s) by the date(&) ahm m. Form 940 01/31/2019 Form 944 01/31/2019 Form 1120 04/15/2019 If you have questions about the form(s) or the due date(s) shown, you can call us at the phone number or write to us at the address shown at the top of this notice. If you need help.in determining your'anm:al accounting period (tax year), see Publication 538, Accounting Periods and Methods. We assigned you a tax classification based on information obtained from you or your representative. It is not a legal determination of your tax classification, and is not binding on the IRS. If you want a legal determination of your tax classification, you may request a private letter ruling from the IRS under the guidelines in Revenue procedure 2004-1, 2004-1 I.R.B. 1 (or superseding Revenue Procedure for the year at issue). Note: Certain tax classification elections can be requested by filing Form 8832, Entity Classification Slection. See Form 8832 and its instructions for additional information. nWORTaNT INFORIPMCN FOR S CORPORATION BL.ECPION: If you intend to elect to file your return as a small business corporation, an election to file a Form 1120-5 moat be made within certain timeframes and the corporation-must meet certain tests. All of this information is included in the instructions for Form 2553, Election by a Small Business Corporation. S�`Htls�'a MASSACHUSETTS DEPARTMENT OF REVENUE Form CT-3T A Retailer License for Sale of Cigarettes �Fti-r Ole This license must be posted and visible at all times. The sale of tobacco products to anyone under 18 years of age is prohibited. • HNBROTHERS INC Account ID: CGL-19121105-003 696 YARMOUTH RD License Number: 2138662912 HYANNIS MA 02601-2090 This certifies that the taxpayer named above is licensed under Chapter 64C of the Massachusetts General Laws to sell at retail at the address shown above.This license is non-transferable and may be suspended or revoked for failure to comply with state laws and regulations. Effective Date: February 14, 2019 Expiration Date: September 30,2020 kCH11 MASSACHUSETTS DEPORTMENT OF REVENUE Form CT-3T Retailer License for Sale of Cigars and Smoking Tobacco OV This license must be posted and visible at all times.The sale of tobacco products to anyone under 18 years of age is prohibited. HN BROTHERS INC Account ID: CRL-19121105-007 696 YARMOUTH RD License Number: 1022087168 HYANNIS MA 02601-2090 This certifies that the taxpayer named above is licensed under Chapter 64C of the Massachusetts General Laws to sell at retail at the address shown above. This license is non-transferable and may be suspended or revoked for failure to comply with state laws and regulations. Effective Date:February 13, 2019 Expiration Date: September 30,2020 II ESTABLISHMENT'S NAME TOBACCO SALES Employee Signature Form This form is for official use to indicate that the employee(s)of this establishment received and understood Chapter 371 of the Town of Barnstable Code and Chapter 270 Section 6 of the Massachusetts General Laws which describes the penalties for selling and/or giving tobacco products to any person under the age of twenty-one (21). Below is Section 371-9.of the Town of Barnstable.Board of Health Regulation: Sales to Minors— 37L9.Sale and Distribution of Tobacco Products. 1. No person shall sell or provide a•tobacco product,as defined herein,to a person under The minimum legal sales age. The minimum legal sales age in the Town of Barnstable is 21 years of age. 2. Identification: Each person selling or distributing tobacco products,as defined herein, shall verify the age of the purchaser by means of a valid government-issued photographic identification containing the bearer's date of birth that the purchaser is 21 years old or older. Verification is required for any person under the age of 27. The employee(s)below received and understood Section 371-9 of the Town of Barnstable Board of Health Prohibition of Smoking Regulation and Chapter 270 Section 6 of the Massachusetts General Laws: lo"Oe 2- -,o 7— Signature Printed Name Date Signa Printed Name Date Signature Printed Name Date Signature Printed Name Date Signature Printed Name Date Signature Printed Name Date Signature Printed Name Date Q:1Application Fonns\TOBACCOAPP-NonFavor 11-21-19.doc PERMIT NO: TOWN OF BARNSTABLE 07/11/2018 47 BOARD OF HEALTH y PERMIT TO OPERATE A FOOD ESTABLISHMENT. In accordance with regulations promulgated under authority of Chapter 94, Section 395A and Chapter 111,Section 5 of the General Laws,a permit is hereby granted to: HAMZA NOOR D/B/A: CAPE FOOD MART Whose place of business is: 700 YARMOUTH ROAD , HYANNIS MA 02601 Type of business and any restrictions: RESTAURNT/RETAIL ESTABLISHMENT To operate a food establishment in the TOWN OF BARNSTABLE RESTRICTIONS IF ANY: SEATING: 0 ANNUAL: YES SEASONAL: TEMPORARY: F E E S BOARD OF HEALTH RETAIL FOOD STORE: Paul J. Canniff, D.M.D, Chairperson FOOD SERVICE ESTABLISHMENT: $200.00 Junichi Sawayanagi RESIDENTIAL KITCHEN FOR RETAIL SALE: Donald A. Guadagnoli, M.D RESIDENTIAL KITCHEN FOR BED+BREAKFAST MOBILE FOOD UNIT: Permit expires: TOBACCO SALES: $85.00 � 12/31/2018 FROZEN DESSERT: Thomas A. McKean, IRS, CHO CATERER: Director of Public Health ITown of B+arnstable �]I] pFTNE 101 Regulatory,-,,Services y�Services�- r TAB;ems"S. Tublic,Heafth Divisio� BARNS LE Zjp i639. 10 ". /✓ vov"se ai';' nraalsas. lEnMp�s Thomas'McKean, _Director 3634-2014 200 Main Street aJ�:''s MA 026 1 3� Office: 508-862-4644 ax: 508-790-6304 e APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT .7_6160e ;) Al� / 001� DATE_ : - /0 a,0 NAME OF FOO' ESTABbISHMENT: C A p u- Pnc)f�- "Rpm• ADDRESS F F ,O FOOD ESTABLISHMENT: MAILING ADDRESS(IF DIFFERENT FROM ABOVE): E-MAIL ADDRESS: ' TELEPHONE NUMBER OF FOOD ESTABLISHMENT: NUMBER OF SEATS*: INSIDE: OUTSIDE: TOTAL: * Note: If indoor seating provided, see Licensing regarding Common Victuallers License TOTAL NUMBER OF BATHROOMS: ANNUAL OR SEASONAL OPERATION: ANIV6�01_ TYPICAL HOURS OF OPERATION MON-FRI: J�_:60 TO DAYS CLOSED EXCLUDING HOLIDAYS (I.E. MONDAYS) 1110`y IF SEASONAL: APPROXIMATE DATES OF OPERATION: / / TO ***REMINDER*** SEASONAL ESTABLISHMENTS MUST CALL FOR INSPECTION PRIOR TO OPENING TYPE OF ESTABLISHMENT: PLEASE CHECK ALL THAT APPLY X FOOD SERVICE RETAIL FOOD BED & BREAKFAST CONTINENTAL BREAKFAST. *IF SEATING: ALSO, MUST OBTAIN RESIDENTIAL KITCHEN A COMMON VICTUALLER'S LICENSE MOBILE FOOD FROM LICENSING DIVISION. TOBACCO SALES FROZEN DAIRY DESSERT MACHINES CATERING - --- OUTSIDE DINING (OVER) Q:\Application FormsToodappldoc t ***REMINDER*** 'IF OUTSIDE DINING, YOU MUST BE APPROVED BY THE HEALTH DIVISION AND LICENSING, AND MEET ALL OF THE OUTSIDE DINING CRITERIA IS WAIT STAFF PROVIDED FOR OUTSIDE DINING? Alo_ IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOORS . CONTACT INFORMATION: FULL NAME OF APPLICANT 4! � eQA? SOLE OWNER: YES /NO PHONE# / ADDRESS IF APPLICANT IS A PARTNERSHIP, FULL NAME AND HOME ADDRESS OF ALL PARTNERS: 22 IF APPLICANT IS A CORPORATION: STATE OF INCORPORATION: FEDERAL IDENTIFICATION NO: FOOD SERVICE ESTABLISHMENTS CONDUCTING FOOD PREPARATION (EXCLUDES RETAIL FOOD ESTABLISHMENTS THAT DO NOT PREPARE FOOD AND CONTINENTAL BREAKFAST): EFFECTIVE JANUARY 1, 2004, EACH FOOD SERVICE ESTABLISHMENT IS REQUIRED TO HAVE AT LEAST TWO CERTIFIED FOOD PROTECTION MANAGERS. AT LEAST ONE CERTIFIED FOOD PROTECTION MANAGER IS REQUIRED TO BE ONSITE DURING ALL HOURS OF OPERATION.*** PLEASE PUT THE NAME OF THE ESTABLISHMENT ON EACH OF THE CERTIFICATES*** LIST THE NAMES OF YOUR CERTIFIED FOOD PROTECTION MANAGERS (I.E. SERVSAFE.) (2� -7 1. Z4-Hr /Q /� EXPIRATION DATE: 2. , 1,s9 � !T-� EXPIRATION DATE: EFFECTIVE FEBRUARY 1, 2011 EACH FOOD ESTABLISHMENT THAT COOKS, PREPARES, OR SERVES FOOD INTENDED FOR IMMEDIATE CONSUMPTION EITHER ON OR OFF THE PREMISES SHALL HAVE AT LEAST ONE CERTIFIED FOOD ALLERGEN AWARENESS TRAINED STAFF MEMBER. *** PLEASE PUT THE NAME OF THE ESTABLISHMENT ON THE CERTIFICATE*** LIST THE NAME OF YOUR CERTIFED FOOD ALLERGEN AWARENESS TRAINED STAFF. 1. 7)1�w0 C�ffo�_2 EXPIRATION DATE: / iSl1-xao SIGNATURE OF 4PLICANT DATE Q;\Application Forms\Foodapp3.doe oFIME, , Town of Barnstable t Regulatory Services Department &UMSrABLE, MASS. Public Health Division �EDl1°s� 200 Main Street, Hyannis MA 02601 Office: 508-790-4644 Thomas A.McKean,RS,CHO FAX: 508-790-6304 Director of Public Health Fee: $85.00 MAIL TO: TOWN OF BARNSTABLE PUBLIC HEALTH DIVISION 200 Main Street HYANNIS,MA 02601 FAX 508 790-6304 PLEASE INCLUDE THE REQUIRED FEE OF$85.00 w APPLICATION FOR A TOBACCO SALES PERMIT C,C�D �,i'Y1T�31 LAST NAME OF APPLICANT FIRST NAME MIDDLE INITIAL C-C�QF ECX�)DURET DB/A `lc�c� `fQ,r�nc2 6� Y- A -44ninr,;s HR ()&GC) 1 STREET ADDRESS TELEPHONE# Do you.currently possess a state license to sell tobacco products? 1 Yes No Each employee who sells tobacco products must receive and understand the Sections VII b. and VII c. of the Board of Health Prohibition of Smoking Regulation, (copy provided herein) and the Massachusetts General Law Chapter 270, Section 6.00 (a copy is provided on the next page). Each employee who sells tobacco products must sign the Employee Signature Form (provided herein). o7 /I o, Signature Date C:\Users\crockersh\AppDataEocal\Microsoft\Windows\INetCache\Content.Outlook\K266YKRV\TOBA000 APP2018 dob.docx TOBACCO SALES TO MINORS PROHIBITED BY MASSACHUSETTS GENERAL LAWS Sales to Minors — Massachusetts General Laws Chapter 270, Section 6, whoever sells a cigarette, chewing tobacco, snuff, or any tobacco in any of its forms to any person under the age of eighteen (18) or, not being his parent or guardian, gives a cigarettes, chewing tobacco, snuff,or tobacco in any of its forms to any person under the age of(18), shall be punished by a fine of not less than one hundred dollars ($100) for the first offense, not less than two hundred dollars ($200) for the second offense, and not less than three hundred dollars ($300) for any third or subsequent offense. Posting State Lava — In conformance with Massachusetts General Laws, Chapter 270, Section 7, a copy of Massachusetts General Laws Chapter 270, Section 6 shall be posted conspicuously by the owner or other person in charge thereof in the shop or other place used to sell cigarettes at retail. The notice to be posted shall be that notice provided by the Massachusetts Department of Public Health. Such notice shall be at least 48 square inches and shall be posted at the cash register which receives the greatest volume of single cigarette package sales in such a manner so this may be readily seen by a person standing at or approaching the cash register. Such notice shall directly face the purchaser and shall not be obstructed from view or place at a height of less than 4 feet or greater than 9 feet from the floor. For all other cash registers that sell cigarettes, a notice shall be attached which is no smaller than 9 square inches, which is the size of the sign provided by the Department of Public Health. Such notice must be posted in a manner so that it may be readily seen by a person standing at or approaching the cash register. Such notice shall directly face the purchaser and shall not be obstructed from view or laced at a height no less than 4 feet or more than 9 feet from the floor. Q:\Application Forms\TOBACCO APP2016.docx Es ablishment TOBACCO SALES Employee Signature Form This form is for official use to indicate that the employee(s) of this establishment received and understood sections VII b. and VII c. of the Barnstable Board of Health Prohibition of Smoking Regulation and the enclosed copy of Chapter 270 Section 6 of the Massachusetts General Laws which describes the penalties for selling and/or giving tobacco products to any person under the age of eighteen(18). Below are sections VII b. and VII c. of the Barnstable Board of Health Regulation: SECTION VII—SALE AND DISTRIBUTION OF TOBACCO PRODUCTS b. Sales To Minors—In conformance with the Massachusetts General Laws Chapter 270, Section 6, no person, firm, corporation, establishment, or agency shall sell tobacco products to a minor. Each employee working in an establishment licensed to sell tobacco product shall be required to receive a copy of the Board of Health regulations and State Law regarding the sale of tobacco and sign a form indicating that such regulations/laws have been received and understood, a copy of which must be placed on file, in the office of the employer and retained. Such signed forms must be made available for inspection, during the license holders normal business hours upon request of an agent of the Board of Health. c. All distributors/retailers of tobacco products or tobacco merchandise must require that, if a customer appears to possibly be under 25 years of age, the customer present a valid State issued picture identification card or drivers license with appropriate photograph to confirm that the customer is of legal age to purchase the tobacco product. The following employee(s) received and understood Sections VIIb. and VIIc. of the Barnstable Board of Health Prohibition of Smoking Regulation and Chapter 270 Section 6 of the Massachusetts General Laws: Signature Printed Name Date ��.M za darri ., TQeY(�:)V -1.-- i Signature Printed Name Date M Onamtvl_acl L-ab 71-- 11 1B Signature Printed Name Date Signature Printed Name Date Signature Printed Name Date Signature Printed Name Date Signature Printed Name Date Q:\Application Forms\TOBACCO APP2016.docx f • & Commonwealth of Massachusetts Letter ID:L0962835584 - s Department of Revenue Notice Date:July 9,2018 3 ! Christopher C.Harding,Commissioner Account ID:CGL-19121105-003 •mass.gov/dor RETAILER LICENSE FOR SALE OF CIGARETTES HN BROTHERS INC 0 696 YARMOUTH RD p= HYANNIS MA 02601 Attached below is your Retailer License for Sale of Cigarettes(Form CT-3T). Cut along the dotted line and display at your business location. At any time,you can log into your MassTaxConnect account at mass.gov/masstaxconnect to view and re-print a copy of this license. If you have any questions about your license, call us at(617) 887-6367 or toll-free in Massachusetts at (800)392-6089 Monday through Friday, 8:30 a.m.to 4:30 p.m. i DETACH HERE ------------------------------------------------------------------------------------------------------------------------------------------=------- S�cF MASSACHUSETTS DEPARTMENT OF REVENUE Form CT-3T Retailer License for Sale of Cigarettes 9 � This license must be posted and visible at all times.The sale of tobacco ,products to anyone under 18 years of age is prohibited. 'HN BROTHERS INC Account ID: CGL-19121105-003 696 YARMOUTH RD License Number: 1809881088 HYANNIS MA 02601-2090 This certifies that the taxpayer named above is licensed under Chapter 64C of the Massachusetts General Laws to sell at retail at the address shown above.This license is non-transferable and may be suspended or revoked for failure to comply with state laws and regulations. Effective Date: July 9,2018 Expiration Date: September 30,2018 YOU WISH TO OPEN A BUSINESS? Ulf � For Your Information: Business certificates (cost$40.00 for 4 years). A business certificate ONLY REGISTERS YOUR NAME in town (which you must do by M.G.L.-it does not give you permission to operate.) You must first obtain the necessary signatures on this form at 200 Main St., Hyannis. Take the completed form to the Town Clerk's Office, 1 st Fl., 367 Main St., Hyannis, MA 02601 (Town Hall) and get the Business Certificate that is required by law. DATE: Fill in please: J APPLICANT'S YOUR NAME/S: 4+C%rn r BUSINESS YOUR HOME ADDRESS: L�`( S�Cnor gh� drove TELEPHONE # Home Telephone Number NAME OF CORPORATION: 01 (J/&AZI NAME OF NEW BUSINESS 02 'f TYPE OF BUSINESS IS THIS A HOME OCCUPATION? YES NO 3 S �f©� 3 ADDRESS OF BUSINESS �7� �4 �Ylo P- 0260/)MAP/PARCEL NUMBER (Assessing) When starting a new business there are several things you must do in order to be in compliance with the rules and regulations of the Town of Barnstable. This form is intended to assist you in obtaining the information you may need. You MUST GO TO 200 Main St. — (corner of Yarmouth Rd. &Main Street) to make sure you have the appropriate permits and licenses required to legally operate your business in this town. 1. BUILDING COMMA 1 R'S OFFICE This individual'ha b i e o y r uire e s th t pertain to this type of business. ut o i ed i atu ,. !_ COMMENTS: cS Vl ~ - lf�t✓J� 2. BOARD OF HEALTH ? This individual has been. Zc med of the 6rt re it ents that pertain to this type of business. rA' horiz dSignature �12 COMMENTS: 3. CONSUMER AFFAIRS (LICENSING AUTHORITY) This individual has been informed of the licensing requirements that pertain to this type of business. Authorized Signature* COMMENTS: ' A 1 BOARD OF HEALTH Town of Barnstable Paul J Canniff,D.M.D. Board of Health Donald A.Gaudagnoli, M.D. BARNSTABLE, � John T. Norman 200 Main Street, Hyannis, MA 02601 lF.P. Thomas Lee Alternate Phone: (508) 862-4644 Fax: (508)790-6304 www.townofbarnstablems Permit to Operate a Food Establishment In accordance with regulations promulgated under authority of 105 CMR 590.000 M.G.L. Chapter 94 Sections 305A, 305B, 146, 189 and 189A; Chapter 111, Sections 5 and 127A, a permit is hereby granted to: Permit No: 47 Issue Date: 12/20/18 DBA: CAPE FOOD MART OWNER: HAMZA NOOR Location of Establishment: 700 YARMOUTH ROAD HYANNIS MA 02601 Type of Business Permit: RESTAURANT/RETAIL Annual: YES Seasonal: IndoorSeating: 0 OutdoorSeating: 0 Total Seating: 0 FEES FOOD SERVICE ESTABLISHMENT: $200.00 YEAR: 2019 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2019 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: - ------------------- — - MOBILE-FOOD: MOBILE-ICE CREAM: ` Qp FROZEN DESSERT: Thomas A. McKean, RS, CHO, Health Agent TOBACCO SALES: $85.00 FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: t p�NE For Office Use On Initials: "o Town of Barnstable Date Paid 1110vAmt Pd $ MAN. Inspectional Services ,7 . 7 MASS' g' j6��R s63q. �0 pTEC►"IZ`A Public Health Division Check# Thomas McKean, Director — C 200 Main Street, Hyannis,MA 02601 Office: 508-862-4644 Fag: 508-790-6304 APPLICATION FOR PERMIT TO OPERATE "AFOOD ESTABLISHMENY" DATE,— NEW OWNERSHIP RENEWAL V NAME OF FOOD ESTABLISHMENT: ^�� yZ&Zof Z721 1 ADDRESS OF FOOD ESTABLISHMENT: (y 7� .�i�/J7 ��/f� 97 ,I 9VYIAf'�//7i47 MAILING ADDRESS(IF DIFFERENT FROM ABOVE): E-MAIL ADDRESS: � ,�� /19,g ^c 44wl - fh�l TELEPHONE NUMBER OF FOOD ESTABLISHMENT: (5i2h -211d TOTAL NUMBER OF BATHROOMS: 2 WELL WATER: YES NO 1,. (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: SEASONAL: DATES OF OPERATION: / / TO NUMBER OF SEATS: INSIDE: OUTSI E: TOTA L: SEATING: MUST OBTAIN A COMMON VICTUALLER'S LICENSE FROM LICENSING DIV. ***OUTSIDE DINING REMINDER*** OUTSIDE DINING MUST BE APPROVED BY THE HEALTH DIV.AND LICENSING AND MEET OUTSIDE DINING REQUIREMENTS. IS WAIT STAFF PROVIDED FOR OUTSIDE DINING? IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S)? TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW) 1�400D SERVICE ✓RETAIL FOOD-ONLY required for TCS foods(foods requiring refrigeration/freezer) BED&BREAKFAST CONTINENTAL BREAKFAST COTTAGE FOOD INDUSTRY(formerly residential kitchen) MOBILE FOOD FROZEN DAIRY DESSERT MACHINES ... (MONTHLY LAB ANALYSIS REQUIRED) CATERING ... (CATERING NOTICE REQUIRED BEFORE EVENT(SEE PAGE#2) ✓ TOBACCO SALES ... (ANNUAL TOBACCO SALES APPLICATION REQUIRED) *** SEASONAL,MOBILE & NEW FOOD ONLY*** REQUIRED TO CALL HEALTH DIV.FOR INSPECTION PRIOR TO PERMIT BEING ISSUED Q:\Application FormsTOODAPPREV2018.doc i PLEASE CALL 508-862-4644 OWNER INFORMATION: FULL NAME OF APPLICANT G� SOLE OWNER:s YES/NO OWNER PHONE # ADDRESS_ CORPORATE OWNER: FEDERAL ID CORPORATE ADDRESS: 1 PERSON IN CHARGE OF DAILY OPERATIONS: l�E�� !vC'Iy 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.Z=h7Wg2 -V A)/o®oe- C6 l o/A? SIGNATURE 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 Bamstable must notify theTown by fax or mail prior to catering event. You must complete a catering notice found at htti)://www.townofbarnstable.us/healthdivision/applications.asp. OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. TOBACCO ESTABLISHMENTS: All tobacco establishments must complete an Application for Tobacco Sales Permit and Employee Signature Form. NOTICE: Permits run annually from January 1 st to Dec. 3 1"each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATIONS)AND REQUIRED FEES BY DEC 1st. Q\Application FormsT00DAPPREV2018.doc ----.. __ _ _ _ - ----- Town of Barnstable y • Regulatory Services Department BARNSfABM + p MASS. 639' Public Health Division �) i ♦0 200 Main Street, Hyannis MA 02601 Office: 508-7904644 Thomas A.McKean,RS,CHO FAX: 508-790-6304 Director of Public Health Fee: $85.00 MAIL TO: TOWN OF BARNSTABLE PUBLIC HEALTH DIVISION 200 Main Street HYANNIS,MA 02601 FAX 508 790-6304 PLEASE INCLUDE THE REQUIRED FEE OF$85.00 APPLICATION FOR A TOBACCO SALES PERMIT z LAST NAME OF APPLICANT FIRST NAME MIDDLE INITIAL D/B/A STREET ADDRESS TELEPHONE # FID# Do you currently possess a state license to sell tobacco products? Yes L1� No Each employee who sells tobacco products must receive and understand the Sections VII b. and VII c. of the Board of Health Prohibition of Smoking Regulation, (copy provided herein) and the Massachusetts General Law Chapter 270, Section 6.00 (a copy is provided-on the next page). Each employee who sells tobacco products must sign the Employee Signature Form (provided herein). Signature Date Q:\Application Forms\TOBACCO APP2018 dob.docx co TOBACCO SALES TO MINORS PROHIBITED BY MASSACHUSETTS GENERAL LAWS Sales.to Minors — Massachusetts General Laws Chapter 270, Section 6, whoever sells a cigarette, chewing tobacco, snuff, or any tobacco in any of its forms to any person under the age of eighteen (18) or, not being his parent or guardian, gives a cigarettes, chewing tobacco, snuff, or tobacco in.any of its forms to any person under the age of(18), shall be punished by a fine of not less than one hundred dollars ($100) for the first offense, not less than two hundred dollars ($200) for the second offense, and not less than three hundred dollars ($300) for any third or subsequent offense. Posting State Law — In conformance with Massachusetts General Laws, Chapter 270, Section 7, a copy of Massachusetts General Laws Chapter 270, Section 6 shall be posted conspicuously by the owner or other person in charge thereof in the shop or other place used to sell cigarettes at retail. The notice to be posted shall be that notice provided by the Massachusetts Department of Public Health. Such notice shall be at least 48 square inches and shall be posted at the cash register which receives the greatest volume of single cigarette package sales in such a manner so this may be readily seen by a person standing at or approaching the cash register. Such notice shall directly face the purchaser and shall not be obstructed from view or place at a height of less than 4 feet or greater than 9 feet from the floor. For all other cash registers that sell cigarettes, a notice shall be attached which is no smaller than 9 square inches, which is the size of the sign provided by the Department of Public Health. Such notice must be posted in a manner so that it may be readily seen by a person standing at or approaching the cash register. Such notice shall directly face the purchaser and shall not be obstructed from view or laced at a height no less than 4 feet or more than 9 feet from the floor. Q:\Application Forms\TOBACCO APP2018 dob.docx �lwerp�, Town of Barnstable For Office Use Only: Initials: �,. Date Paid Amt Pd$11 STAB Inspectional Services Check# Cash "A 639. Public Health Division fe""as a 200 Main Street, Hyannis MA 02601 .La Office: 508-790-4644 Thomas A.McKean,RS,CHO FAX: 508-790-6304 Director of Public Health r ;; Fee: $85.00 ' MAIL TO: TOWN OF BARNSTABLE PUBLIC HEALTH DIVISION 200 Main Street HYANNIS,MA 02601 FAX 508 790-6304 PLEASE INCLUDE THE REQUIRED FEE OF$85.00 APPLICATION FOR A TOBACCO SALES PERMIT '�44p M412 7" ESTABLISHMENT NAME (DB/A) ADDRESS OF BUSINESS MAILING ADDRESS (IF DIFFERENT FROM ABOVE) OWNER'S NAME: LAST FIST MIDDLE EMAIL PHONE# FEDERAL ID# Do you currently possess a state license to sell tobacco products? Yes ✓� No Each employee who sells tobacco products must receive and understand Chapter 371 of the Town of Barnstable Code (copy provided herein) and the Massachusetts General Law Chapter 270, Section 6.00 (a copy is provided on the next page). Each employee who sells tobacco products must sign the Employee Signature Form (provided herein). Signature Date /2— Av - 49 Q:\Application Forms\TOBACCO APP2019 dob.docx lV412� ESTABLISHMENT'S NAME TOBACCO SALES Employee Signature Form This form is for official use to indicate that the employee(s) of this establishment received and understood Chapter 371 of the Town of Barnstable Code and Chapter 270 Section 6 of the Massachusetts General Laws which describes the penalties for selling and/or giving tobacco products to any person under the age of twenty-one (21). Below is Section 371-9. of the Town of Barnstable Board of Health Regulation: Sales to Minors—-4 371-9. Sale and Distribution of Tobacco Products. 1. No person shall sell or provide a tobacco product, as defined herein,to a person under The minimum legal sales age. The minimum legal sales age in the Town of Barnstable is 21 years of age. 2. Identification: Each.person selling or distributing tobacco products, as.defined.herein; shall verify the age of the purchaser by means of a valid government-issued photographic identification containing the bearer's date of birth that the purchaser is 21 years old or older. Verification is required for any person under the age of 27. The following employee(s) received and understood Section 371-9 of the Town of Barnstable Board of Health Prohibition of Smoking Regulation and Chapter 270 Section 6 of the Massachusetts General Laws: Signature Printed Name Date 0 17 Signa Printed Name Date Signature Printed Name Date Signature Printed Name Date Signature Printed Name Date Signature Printed Name Date Signature Printed Name Date QAApplication Forms\TOBACCO APP2019 dob.docx 5 NKWE Town of Barnstable Barnstable Board of Health j m"aCV + BARNSCABLE, •v NASs. g 200 Main Street,Hyannis MA 02601 039. ATfD MAC a, 2007 Office: 508-862-4644 Wayne Miller,M.D. FAX: 508-790-6304 Paul Canniff,D.M.D. Junichi Sawayanagi January 22,2016 Mr. Gary Sadler Upland Architects 250 E. Main Street, Suite#13 Norton, MA 02766 RE: 7-Eleven, 696-700 Yarmouth Road, Hyannis Map/Parcel 345-010-003 Grease Trap Variance/AGI-20 Device Dear Mr. Sadler, You are granted a variance from Section 322-3 of the Town of Barnstable Code,which requires minimum 1,000 gallon capacity grease traps at all food establishments. This variance will allow you to operate a new food establishment utilizing a grease removal unit [Highland Tank Grease Stopper Automatic Grease Interceptor, AGI-20] at 7-Eleven, 696 Yarmouth Road, Hyannis with the following conditions: (1) You shall first seek the approval of the Town of Barnstable Plumbing Inspector prior to installation of this unit. If approved, the automatic grease removal unit shall be installed and properly maintained (cleaned)on a regular basis in accordance with the MA Plumbing Code. (2) The menu is restricted to the menu identified as '7-Eleven Store Menu' dated 12/22/15, listing pizza, sandwiches, salads, pastries, nachos, and other items. (3) Only paper plates and plastic utensils shall be utilized. (4) This variance is not transferable to another owner or lessee of this establishment. (5) This variance decision letter shall be posted on a wall adjacent to your food service permit in an easily accessible location for viewing by a health inspector during inspections. This conditional variance is granted because the sandwiches and salads are exempt as indicated in the Board of Health Grease Trap Variance Guide dated March 10, 2015. Also, you indicated pre-cooked items such as pizza and taquitos are simply reheated in a microwave oven.The Board is of the opinion that very little grease would enter the plumbing system/sewer line at this establishment if these procedures are followed properly. Sinc ly yours, I� Wayn Miller, M.D. Chair an Q:\WPFILES\7-ElevenGreaseTrapVarianceRevised2016.doe dp DATE: / -oZ /�Jf = FEE REC. SY Bp" Town of Barnstable SCRED. DATE: Board of Health- 200 Main Street,Hyannis MA 02601 � ' Office: 508-862-4644 Wayne A.Miller,M.D. FAX: 508-790-6304 Junichi Sawayanagi Paul J.Canniff,D.M. ac ce_j) VARIANCE REQUEST FORM ! (% LOCATION Property Address:+OL Y f M[31.1 �(� k 1 a. Assessor's Map and Parcel Number: 3'tO-I A9 #_ Q) Size of Lot: 0+7(�:, , Wetlands Within 300 Ft. Yes Business Name: 7 No �I-_' Subdivision Name:/n� �'_�i,�,,(��.. APPLICANT'S NAME: 6 u(il ��1 110 IGff ttKY hone Did the owner of the property authorize you to represent him or her? Yes No PROPERTY OWNER'S NAME / tt CONTACT PERSON Name:Jva Qu i,m Ewdyr� 1�t�Q Name: Address: 7 00 \"ai," Address: . Phone:?�� ?6 — 2_f � Phone• 1 �� VARIANCE FROM REGUI.ATION(List Reg.) REASON FOR VARIANCE(May attach if more space needed) 911 NATURE OF WORK: House Addition ❑ House Renovation ❑ Repair of Failed Septic System CheckUst (to be completed by office staff-person receiving variance request application) Please submit copies In 4 separate completed sets. Four(4)copies of the completed variance request form Four(4)copies of engineered plan submitted(e.g.septic system plans) _ Completed seven(7)page checklist confirming review of engineered septic system plan by submitting engineer or registered sanitarian Four(4)copies of labeled dimensional floor plans submitted(e.g.house plans or restaurant kitchen plans) Signed letter stating that the property owner authorized you to represent him/her for this request _ Applicant understands that the abutters must be notified by certified mail at least ten days prior to meeting date at applicant's expense (for Title V and/or local sewage regulation variances only) f, Full menu submitted(for grease trap variance requests only) Variance request application fee collected(no fee for lifeguard modification renewals,grease trap variance renewals[same owner/lessee only], outside dining variance renewals[same owner/leasee only],and variances to repair failed sewage disposal systems[only if no expansion to the building proposed]) Variance request submitted at least 15 days prior to meeting date VARIANCE APPROVED Wayne Miller,Chairman NOT APPROVED Junichi Sawayanagi REASON FOR DISAPPROVAL Paul J.Canniff,D.M.D. C:\Users\decollik\AppData\Local\Microsoft\Windows\Temporary Internet Files\Content.0utloak BAJ9P9B7 VARIRE .D\ \ Q OC I MAIL-IN REQUESTS Please mail the completed variance application form to the address below. Also include four copies of engineering plans, house plans, authorization letter, etc. (see check-list below). In addition, please include the required fee amount (see fees at bottom of this page). Make $95.00 check payable to: Town of Barnstable. Our mailing address is: Town of Barnstable Public Health Division 200 Main Street Hyannis, MA 02601 Checklist Four(4)copies of the completed variance request form Four(4)copies of engineered plan submitted(e.g.septic system plans) Completed seven(7)page checklist confirming review of engineered septic system plan by submitting engineer or registered sanitarian Four(4)copies of labeled dimensional floor plans submitted(e.g.house plans or restaurant kitchen plans) Signed letter stating that the property owner authorized you to represent him/her for this request Applicant understands that the abutters must be notified by certified mail at least ten days prior to meeting date at applicant's expense(for Title V and/or local sewage regulation variances only) Full menu submitted(for grease trap variance requests only) $95.00 variance request application fee(no fee for lifeguard modification renewals,grease trap variance renewals[same ownerAessee only], outside dining variance renewals[same ownerAessee only ,and variances to repair failed sewage disposal systems[only if no expansion to the building proposed]) Variance request submitted at least 15 days prior to meeting date FOR FAXED REQUESTS Our fax number is (508) 790-6304. Please fax a completed application form. Also, you must mail the required $95.00 fee. Please make the cheek payable to: Town of Barnstable. The check must be mailed to the address listed above. In addition, please mail four copies of engineered plans, house plans, authorization letter, etc. (see check-list below): Checklist Four(4)copies of engineered plan submitted(e.g.septic system plans) Completed seven(7)page checklist confirming review of engineered septic system plan by the submitting engineer or registered sanitarian Four(4)copies of labeled dimensional floor plans submitted(e.g.house plans or restaurant kitchen plans) Signed letter stating that the property owner authorized you to represent him/her for this request Applicant understands that the abutters must be notified by certified mail at least ten days prior to meeting date at applicant's expense(for Title V and/or local sewage regulation variances only) Full menu submitted(for grease trap variance requests only) $95.00 variance request application fee(no fee for lifeguard modification renewals,grease trap variance renewals[same ownerAessee only], outside dining variance renewals[same owner/lessee only],and variances to repair failed sewage disposal systems[only if no expansion to the building proposed]) _ Variance request submitted at least 15 days prior to meeting date For further assistance on any item above, call (508) 862-4644 DATE: FEE: REC. BY SCHED. DATE: Back to Main Public Health Division Page C:\Users\decollik\AppData\Local\Microsoft\Windows\Temporary Internet Files\Content.Outlook\BAJ9P9B7\VARIREQ.DOC OWNER'S AUTHORIZATION LETTER 3 Date: Q3 1 to t I S Property Address ycum�1 VA. 1,,,N'Ps Oa. oo\ I hereby certify that I am the owner(s)of the above mentioned property. I hereby authorize the Applicant listed below;to act on my behalf In matters related to applying for and obtaining a building permit for the work proposed at the above mentioned property. rtY• � 9 7 Eleven Inc. 1722 Routh St.Dallas Texas,has authorized and engaged Royston LLC 1556 Old Elbert Rd Royston,Georgia and Upland Architects 250 E. Main St Norton Ma to conduct all matters regarding remodel work and related permitting services and activities. i Authorized Applicant: Gary Sadler Upland Architects,Inc. 250 E. Main Street i f Norton,MA 02766 i Owner: Name:____ \ NYC?ti Address: 3)-6® Phone: Signature: i A f U P LAN D LETTER OF TRANSMITTAL ARCHITECTSDATE: 12/18/15 JOB NO.: 15-095 U PLAN DARC H ITECTS.C 0 M ATTENTION: RE: 7-11 Yarmouth Rd Hyannis TO: Board of Health 200 Main Street Hyannis, MA WE ARE SENDING YOU: I❑Attached Lj Under Separate Cover via the following items: ❑ Mail ❑ Fax ❑ Overnight ❑ HAND DELIVERY ❑ Shop drawings ® Prints ❑Plans ❑ Samples ❑ Specifications p ❑Copy of letter ❑ Change Order ❑ Other: COPIES DATE NO. DESCRIPTION 4 12/18/15 T100, D100, A100, A200, A300, P100 4 12/18/15 Variance Request Forms i THESE ARE TRANSMITTED, AS CHECKED BELOW: ® For approval []Approved and submitted Resubmit copies for approval ❑For your use ❑Approved as noted ❑ Submit copies for distribution [:]As requested ❑ Returned.for corrections ❑ Return corrected,prints . ❑For review and comment ❑ Return one signed copy ❑FOR BIDS DUE ❑ PRINTS RETURNED AFTER LOAN TO US REMARKS: LJ :COPY TO: SIGNED: Mike Coste 250 E. MAIN STREET SUITE A NO TON, MA 02766 1 -774-430-3390 GENERAL SPECIFICATIONS QUANTITY: ONE (1) TRAP SEAL & CLEANOUT DIRECT-DRIVE GEAR MOTOR I MODEL: AGI-20 RL 1 MAXIMUM FLOW RATE: 20 GPM 30j•± STATIC WATER CAPACITY. 12.7 GAL RETENTION TIME: 38.1 SEC MATERIAL: 14 GA 304 STAINLESS STEEL BUILT IN ACCORDANCE WITH U.L. 1 D42 REMOTE DIGITAL TIMER NOTES "fir , •AGI MUST BE PLUGGED INTO A 20 AMP GROUND FAULT INTERRUPTER (GFCI) RECEPTACLE 12-3 SJ POWER CORD - •GEAR MOTOR RATED AT 0.44 FLA, 115V, 60 Hz MUST BE CONNECTED TO A • IMMERSION HEATERS - 150OW EA. 115V 20 AMP GFI RECEPTACLE •ALL ELECTRICAL AND PLUMBING CONNECTIONS ARE SUBJECT TO LOCAL CODES 26�•± CUSTOMER APPROVAL LIFT-OUT SCREEN BASKET THE CUSTOMER HAS REVIEWED THIS DRAWING AND VERIFIED THE ACCURACY OF HEATING ELEMENT ALL INFORMATION AND DIMENSIONS. GREASE HINGED LID W/ GASKET & SIGNED: PAIL SPRING-HOOK CATCHES DATE: TWIST-LOCK ' 4 ma Ialpm .&f w INTERNAL FLOW CONNECTOR �'� al T S"" CONTROL PLATE ��° �, *„ Mid.f12� d`R I" SKIMMING DISK UNDERFLOW BAFFLE 2' NO-HUB INLET RIGHT-TO-LEFT FLOW SHOWN LEFT-TO-RIGHT FLOW AVAILABLE 2• NO-HUB , I I OUTLET I I I I II I 1 I 1 i 1718 1 i T►GS MwW 6 SUBJECT TO CHANGE AT THE INSCIOM OF THE WORACTURER CONTACT HD RAW TANK FOR I �♦ i� j I I THE MOST UP-TO-DATE WOIWTM AND DRAWINGS OF 8 Q T I I OUR PRODUCTS. I - I -J-----I------ 9• I ® 9• GREASE _-�__- 1----:r----- I `�--- -----f------ I IL I � _J PAIL I__-_-� GreoseStopper®AUTOMATIC GREASE INTERCEPTOR AGI-20 RL THERMOSTAT BOX 14' CUSTOMER, 261 PROJECT. QUOTE NO;- MKO. FWD-ON TOt1:RWU: 3 1' I T 5/29/15 GS I AGI— 0 RL 7-Eleven Store Menu 12/22/15 (see attached food operations sheet for heatinalholdina temps and shelf life) Fresh and Fast Foods Grocery (Packaged foods) • Refrigerated sandwiches • Large assortment of packaged grocery items: • Freeze to thaw sandwiches, burritos, Hot Pockets, burgers ➢ Cereals and Sandwiches ➢ Canned goods • Whole and cut fruits ➢ Condiments ➢ Crackers • Green Salads • Fresh Breads • Pasta/potato salads • Ice Cream (take home and novelty) • Fresh donuts and pastries • Frozen Meals • Fresh packaged bakery items • Fresh Dairy • Pre-cooked (re-heated at store level) hot dogs and Taquitos ➢ Fluid dairy • Pre-cooked (re-heated at store level) chili and cheese sauces ➢ Yogurt • Nachos ➢ Butter ➢ Eggs •Tamales • Refrigerated Food Products • Fresh condiments ➢ Deli Meats ➢ Onions ➢ Cheese ➢ Tomatoes • Snacks ➢ Pico Di galo ➢ .Pickled relish &jalapenos ➢ Chips ➢ Fresh and/or bottled salsa ➢ Dried Meat Jerky o PIZZA(Precooked/reheated) ➢ Nuts/seeds • Confectionary ➢ Chocolate Beverages ➢ Non-chocolate • Coffee ➢ Gums ➢ Hard Candies • Hot Chocolate ➢ Novelty • • Iced Coffee From the Cold Vault • Fountain • Canned/bottled Soda •Slurpee • Juices • Energy Drinks • Bottled Water • Alcoholic Beverages ➢ Beer ➢ Wine ➢ Hard liquor(some stores with a limited selection) Non—Food Items • Cigarettes and tobacco • Large assortment of health and beauty items • Cleaning products • Auto products ➢ Motor Oil ➢ Antifreeze ➢ Various auto fluids • Home use paper products • Stationary • Film &batteries • Cell phones/accessories General Menu item List specific types List Equipment item Heat temp List Equipment item Hold temp Shelf Prepackaeed? Prepared Comments (if applicable) Iheated In) (hot/cold holding) life (Y/N) on site?WN) Fresh&Fast Foods: Refrigerated sandwiches Oasis CID/Vendo Sanden Fresh n/a n/a Oasis CID/Vendo 33`to 40' 2 day Y N Sanden Fresh Freeze/thaw sandwiches Oasis CID/Vendo Sanden Fast Turbo, Encore& +140` Wisco 33"to 40' 7 day Y N Heat on demand Microwave Hot Pockets Oasis CID/Vendo Sanden Fast Turbo, Encore& +140' n/a 33'to 40' 7 day Y N Microwave Burritos Oasis CID/Vendo Sanden Fast Microwave +140° n/a 33'to 40' 7 day Y N Heat on demand Burgers/Hot sandwiches Oasis CID/Vendo Sanden Fast Turbo, Encore& +140° Hot Sanden case 33`to 40 ° 7 day Y N Heat on demand Microwave Green Salads Oasis CID/Vendo Sanden Fresh n/a n/a n/a 33'to 40' 2 day Y N Whole and cut fruits Oasis CID/Vendo Sanden Fresh n/a n/a n/a 33'to 40' 5 day Y N Pasta/potato salads Oasis CID/Vendo Sanden Fresh n/a n/a n/a 33"to 40' 5 day Y N Fresh donuts and pastries Fresh bakery case n/a n/a n/a n/a 2 day N N Fresh packaged bakery Gondola inline n/a n/a n/a n/a 5 day Y N item Precooked/reheat hot Under counter refrigerator 45/75 AP Wyatt +160° 45/75 AP Wyatt +140° 4 hour y N dogs Precooked/reheat Under counter refrigerator 45/75 AP Wyatt +160' 45/75 AP Wyatt +140` 4 hour y N Taquitos Nachos Y N Tamales n/a n/a n/a n/a n/a n/a n/a n/a Fresh condiments Onions,Tomato, Pico De Galo, n/a n/a Condiment station 40'or Varies Y N Jalapeno,Pickled Relish,Salsa=7 days Pickled relish,Jalapenos, below Pico,tomato,onion=1 day Fresh/bottled salsa Pizza Under counter refrigerator Turbo&Encore +160' Hot Sanden case +140` 1 hour Y N Beverage: Coffee Bunn BrewWise& Urn Bunn BrewWise& Urn +195" Bunn BrewWise&Urn +160° Varies Y By customer Hot Chocolate Bunn Imix Bunn Imix +195' Bunn Imix +160° n/a Y By customer Iced Coffee Chiller dispenser n/a n/a Chiller dispenser 33"to 40' n/a Y By customer Fountain Drink Lancer Post Mix#115 n/a n/a Lancer Post Mix#115 n/a n/a Y By customer Slurpee FDB Model 563 n/a n/a FDB Model 563 n/a n/a Y By customer Grocery(Packaged foods): Assorted packaged Cereals,Canned goods, n/a n/a Gondola inline n/a Varies Y N groceries Condiments,Crackers Fresh Breads Gondola inline n/a n/a Gondola inline n/a Varies Y N Ice Cream(take Upright freezer/Novelty case n/a n/a Upright freezer/Novelty -20' to- Varies Y N home/novelty) case 10' Frozen Meals Frozen food display freezer n/a n/a Frozen food display -10"to 0° Varies Y N freezer 4 Fresh Dairy Fluid,Yogurt, Butter, Eggs n/a n/a Cold Sanden case,CID 33'to 40 ° Varies Y N &Vault Refrigerated Food Deli meats,Cheese n/a n/a Cold Sanden case,CID 33°to 40° Varies Y N Products &Vault Snacks Chips,Jerky, Nuts/seeds n/a n/a Gondola inline n/a Varies Y N Confectionary Chocolate,Gums,Candy,etc n/a n/a Gondola inline n/a Varies Y N Town of Barnstable, Barnstable ��z�lowti Board of Health ;erieaC'i ' MASS, 200 Main Street,Hyannis MA 02601 i639. 1m� 2007 Office: 508-862-4644 Wayne Miller,M.D. FAX: 508-790-6304 Paul Canniff,D.M.D. Junichi Sawayanagi December 9,2015 Mr. Gary Sadler 250 E. Main Street Suite 13 Norton, MA 02766 xkRE ` 7 Eleven, 696 Yarmouth Roads Hyannis q 'ry 3 ;,GreaseTrap Variance/.AGI 20.Dvlce Dear Mr. Sadler, You are granted a variance from Section 322-3 of the Town of Barnstable Code, which requires minimum 1,000 gallon capacity grease traps at all food establishments. This variance will allow you to operate a new food establishment utilizing a grease removal unit [Highland Tank Grease Stopper Automatic Grease Interceptor, AGI-20] at 7-Eleven, 696 Yarmouth Road, Hyannis with the following conditions: (1) You shall first seek the approval of the Town of Barnstable Plumbing Inspector prior to installation of this unit. If approved, the automatic grease removal unit shall be installed and properly maintained (cleaned) on a regular basis in accordance with the MA Plumbing Code. (2) The menu is restricted to the three page menu identified as 7-Eleven Store Menu' 05.01.11, listing multiple types of sandwiches, salads, and pre-cooked items that will be re-heated at this store. (3) Only paper plates and plastic utensils shall be utilized. (4) This variance is not transferable to another owner or lessee of this establishment. (5) This variance decision letter shall be posted on a wall adjacent to your food service permit in an easily accessible location for viewing by a health inspector during inspections. This conditional variance is granted because the sandwiches, and salads are exempt as indicated in the Board of Health Grease Trap Variance Guide dated March 10, 2015. You indicated pre- cooked items such as Taquitos are simply reheated in a microwave oven. The Board is of the opinion that very little grease would enter the plumbing system/sewer line at this establishment if these procedures are followed properly. Since 01, y yours, �4W ne filler, M.b. Chairm n Q:\WPFILES\7-ElevenGreaseTrapVariance2Ol5.doe DATE: 1ARMABt r, PER: MASS. 639. REC. BY /' �i-- Town of Barnstable � " SCHED. DATE s Board of Health Office: 508-862-4644 200 Main Street, Hyannis MA 02601 FAX: 508-790-6304 Wayne A.Miller,M.D. Junichi Sawayanagi Paul J.Canniff,D.M.D. LOCATION VARIANCE REOVEST FORM e� Property Address: (,76 Assessor's Map and Parcel Number: 1��1(�• Size of Lot: Q•7(SAC Wetlands Within 300 Ft. Yes Business Name:-7-lUeve1 No X Subdivision Name: _ APPLICANT'S NAME•G &_&&hone �77�)130-E370 Did the owner of the property authorize you to a r�him or her? Yes es No PROPERTY OWNER'S NAME CONTACT PERSON - 1��19 �Sd Name: ��C�„ Address:Z36 L" —61*�,Address:� ��:d\�• Phone: Phone: (77,I)Qc..g3�01� �i83 VARIANCE FROM REGULATION(List Reg.) REASON FOR VARIANCE(May,attach if more space needed) C.L��IE'�� 'Fi1 �/ t� '`'`Q�Y NATURE OF'WORK: House Addition ❑ House Renovation ❑ Repair of Failed Septic System ❑ Checklist (to be completed by office staff-person receiving variance request application) Please submit copies in 4 separate completed sets. Four(4)copies of the completed variance request form Four(4)copies of engineered plan submitted(e.g.septic system plans) ACompleted seven(7)page checklist confirming review of engineered septic system plan by submitting engineer or registered sanitarian Four(4)copies of labeled dimensional floor plans submitted(e.g.house plans or restaurant kitchen plans) Signed letter stating that the property owner authorized you to represent him/her for this request Applicant understands that the abutters must be notified by certified mail at least ten days prior to meeting date at applicant's expense (for Title *Vd/,r local sewage regulation variances only) ✓ Full menu submitted(for grease trap variance requests only) Variance request application fee collected(no fee for lifeguard modification renewals,grease trap variance renewals[same owner/lessee only], outside dining variance renewals[same owner/leasee only],and variances to repair failed sewage disposal systems[only if no expansion to the building proposed]) _!!"— Variance request submitted at least 15 days prior to meeting date VARIANCE APPROVED Wayne Miller,Chairman NOT APPROVED Junichi Sawayanagi REASON FOR DISAPPROVAL Paul J.Canniff,D.M.D. C:\Users\decollik\AppData\Local\Microsoft\Windows\Temporary Internet Files\Content.Outlook\BAJ9P9B7\VARIREQ.DOC qA OWNER'S AUTHORIZATION LETTER Dater l J l IS Property Address:_ locq�o �I�,��S ��Ojy—\s I hereby certify that I am the owner(s)of the above mentioned property. I hereby authorize the Applicant listed below;to act on my behalf in matters related to applying for and obtaining a building permit for the work proposed-at the y above mentioned property. 7 Eleven Inc. 1722 Routh St.Dallas Texas,has authorized and engaged Royston LLC 1S56 Old Elbert Rd Royston,Georgia and Upland Architects 250 E.Main St Norton Ma to conduct all matters regarding : remodel work and related permitting services and activities, i Authorized Applicant: Gary Sadler Upland Architects, Inc. , 250 E. Main Street i ( Norton,MA 02766 I Owner: Name: v�1rti P�.C1t�.S'�C5 Company: 4""5� e Address: 334 CIS 09-w5 Phone: Signature: ' i 05.01.11 7-Eleven Store Menu Fresh and Fast Foods • Refrigerated sandwiches - up to 2-day shelf life • Freeze to thaw sandwiches, burritos, Hot Pockets, burgers and sandwiches - up to 7-day shelf life • Whole and cut fruits - shelf life up to 5-days • Green Salads - shelf life up to 48 hours • Pasta/potato salads - shelf life up to 5-days • Fresh donuts and pastries - 24 hour shelf life • Fresh packaged bakery items - up to 5-day shelf • Pre-cooked (re-heated at store level) hot dogs and Taquitos - up to 4- hour shelf life held above 140°F —`'"- • Pre-cooked (re-heated at store level) chili and cheese sauces - up to ` 48-hour shelf life held above 140°F • Nachos • Tamales • Fresh condiments ➢ Onions ➢ Tomatoes ➢ Pico Di galo ➢ Pickled relish &jalapenos ➢ Fresh and/or bottled salsa * Indicates the new items added to our current Fresh Food assortment in select stores. Beverages • Coffee • Hot Chocolate • Iced Coffee • Fountain • Slurpee 05.01.11 Grocery (Packaged foods) • Large assortment of packaged grocery items: ➢ Cereals ➢ Canned goods ➢ Condiments ➢ Crackers • Fresh Breads • Ice Cream (take home and novelty) • Frozen Meals • Fresh Dairy ➢ Fluid dairy ➢ Yogurt ➢ Butter ➢ Eggs • Refrigerated Food Products ➢ Deli Meats ➢ Cheese • Snacks ➢ Chips ➢ Dried Meat Jerky ➢ Nuts/seeds • Confectionary ➢ Chocolate ➢ Non-chocolate ➢ Gums ➢ Hard Candies ➢ Novelty From the Cold Vault 05.01.11 • Canned/bottled Soda • Juices • Energy Drinks • Bottled Water • Alcoholic Beverages ➢ Beer ➢ Wine ➢ Hard liquor (some stores with a limited selection) Non -Food Items • Cigarettes and tobacco • Large assortment of health and beauty items • Cleaning products • Auto products ➢ Motor Oil ➢ Antifreeze ➢ Various auto fluids • Home use paper products • Stationary • Film & batteries • Cell phones/accessories GENERAL SPECIFICATIONS QUANTITY: ONE (1) MODEL: AGI-20 RL TRAP SEAL & CLEANOUT DIRECT-DRIVE GEAR MOTOR MAXIMUM FLOW RATE: 20 GPM 301q'± STATIC WATER CAPACITY: 12.7 GAL RETENTION TIME: 38.1 SEC MATERIAL: 14 GA 304 STAINLESS STEEL BUILT IN ACCORDANCE WITH U.L. 1D42 REMOTE DIGITAL TIMER NOTES .AGI MUST BE PLUGGED INTO A 20 AMP GROUND FAULT INTERRUPTER (GFCI) RECEPTACLE 12-3 SJ POWER CORD - •GEAR MOTOR RATED AT 0.44 FLA, 115V, 60 Hz MUST BE CONNECTED TO A •IMMERSION HEATERS - 15DOW EA. 115V 20 AMP GFI RECEPTACLE •ALL ELECTRI CLSUBJT TO PPLUUMBINNGGCONNECTIONS LOCAL C 261'± LIFT-OUT CUSTOMER APPROVAL SCREEN BASKET THE CUSTOMER HAS REVIEWED THIS DRAWING AND VERIFIED THE ACCURACY OF HEATING ELEMENT ALL INFORMATION AND DIMENSIONS. GREASE HINGED LID W/ GASKET & SIGNED: PAIL SPRING-HOOK CATCHES DATE INTERNAL FLOW TWIST-LOCK K°T: .r NrApm ...,,��. „�, CONNECTOR � _ALE. r "�` CONTROL PLATE a n[asr�cc h xcsvMs�ac m Kar. n[�acc�a a I^•�:'°'I'^^:>:°°"° nc rtsc. .No ¢.tm� .0 m Kasmcz,µ. SKIMMING DISK UNDERFLOW BAFFLE 2' NO-HUB INLET RIGHT-TO-LEFT FLOW SHOWN LEFT-TO-RIGHT FLOW AVAILABLE 2' NO-HUB ' I OUTLETXA ' - ` I THIS DRAWW IS S MCT TO CrW+GE AT THE DISCRETION OF THE MANUFACTURER.CONTACT HN', NK D RA FOR TH IHE MOST UP-TO-GATE lSORWTp AND N AND DRAWINGS OF I I LS I I OUR PRODUCTS. ---J-----I------ ' ® 9' _ - ----------- � -- -----F----- L____J GreaseSlopper®AUTOMATIC GREASE INTERCEPTOR THERMOSTAT BOX AGI-20 RL {_ 1A' CUSTOMER: 26'' f 4 PROJECT: 4 QUOTE ND ��" DIMENSION TOLERANCE:t 1' N T S 529i15 HES` A G I— 0 RL Hot! Foods Under Display Setup This supports procedures outlined in the Operations Manual. ----- r————————i I---------� Single Serve Box I Chicken Dipper I I Pizza Slice Box I Sauce I I HF Snack Bag (Dippers,5 Wings,3 I (High Usage) (Open side down with Tenders) white top facing out) ---------� '--------- I Bottom facing up I I � � —————————————————— Chicken Dipper' I I I Chicken Dipper Sauce l __ I Sauce I I (Low Usage) f————————————— i I (Medium Usage) I ———— ------ I I r--------� I---------y I I I I I Condiments I I Condiments I ____ I I I I I ■-—_————— ■------- Prin t this form and write the food product name in location space provided a ove with the most frequently used on the top. Rep rint and re-label this form when new products are introduced or top sellers change. Food Item Hold Time Packaging Type Food Item Hold Time Packaging Type Chicken Wing(<lo) 2 Hours FTG SgISrvBox Egg Roll 1 Hour HF Snack Bag Chicken Tender(1) 2 Hours HF Snack Bag Jamaican Beef Patty 2 Hours HF Snack Bag Chicken Tender(>_3) 2 Hours FTG S ISrvBox Pizza Slice 1) 1 Hour FTG Pizza Box Flute Chicken Dipper 2 Hours FTG Sj4lSrvBox Pizza Whole 1 Hour FTG Pizza Box Doritos Loaded 1 Hour Doritos Box Potato Wedges 1 Hour HF Snack Bag Mini Tacos 2 Hours HF Snack Bag Hash Brown Bites 1 Hour HF Snack Bag Breakfast Empanada 2 Hours HF Snack Bag Stuffed Hash Brown 1 Hour HF Snack Bag Standardize-Under Counter Freezer Display Hot Food Products Display a maximum of eight(8)unique SKUs and two(2)pizzas Top Shelf Chicken Products Middle Shelf Snack Items Bottom Shelf Pizza and/or Breakfast Sandwiches Storing Product Packaging Store pizza slice boxes with bottom side facing up and pointed at you. Store the most frequently used packaging in top drawer. Store the least frequently used packaging in the lower drawer. Do not store retail sauces here; place them in front of the hot food display case. Displaying Hot Food Products Follow the directions in the Hot Food Display Case Job aid to set the case timers. Follow the hold times listed above. Cleaning Following the manufacturer's daily and weekly cleaning and sanitizing guidelines. Clean the display case and cabinet daily using the 3-bottle cleaning method. Clean the smallwares and utensils daily using the 3-compartment sink method. Fill the 1/6 x 4" metal pan with sanitizer and place utensils in pan. Replace sanitizer every two (2) hours or after heavy use. Merchandising>Fresh Food>Wall Charts and Quick Reference>Hot Food Wall Charts Updated: o6/19/15 Page 1 of 3 McKenzie, Marybeth From: Mike C.oste [mikec@55upland.com] Sent: Monday, November 02, 2015 1:50 PM To: McKenzie, Marybeth Subject: Re: 7-11 Yarmouth Rd., Hyannis Marybeth, attached are the updated plans per your comments. (A100 and A200) We are waiting to get word from the client what direction they would like to pursue for the Grease Trap issue. Can we send drawing to building dept for them to start their review, with the understanding that it still needs your approval prior to permit issue?? All other comments have been addressed as follows: 1. PVC/FRP callled out on wall finishes. 2. Light shields called out over food prep areas 3. (TBD) 4. back room shelves called out as wire rack or epoxy coated wood. 5. Vinyl coated ceiling tiles over food prep. 6. Tile type called out. 7. Exterior trash scans are single Can type. 8. all existing backroom finishes to remain. 9. Hand sinks specified with hands free operation. On Fri, Oct 30, 2015 at 8:50 AM, McKenzie, Marybeth <Marybeth.McKenzientown barnstable ma us> wrote: — Morning Mike, To answer your question, yes. For me to sign off on your building permit, you will have to pull a sewage disposal permit. II will need this number first to sign off on the building permit. If you apply for the variance everything would have to be submitted for the variance and you would have to be on the agenda for the BOH meeting. You are taking a risk here, If the variance isn't granted then you will have to connect to the grease trap and that could delay your opening, All other items must be addressed too. You can email me with the answers to the other questions and I will apply it to your plans/folder. When you start construction are they planning on closing during this time? Do you have a contact person for 7- 11 for this project? Regards, Marybeth McKenzie R.S -----Original Message----- From: Mike Coste [mailto:mikec(a)55upland com] Sent: Thursday, October 29, 2015 3:00 PM To: McKenzie, Marybeth Subject: Re: 7-11 Yarmouth Rd., Hyannis Thank you Marybeth. I will let you know what route our client wants to take on the grease trap issue. The rest of these comments will be addressed. In the mean time can we take plans to the Building department now, opr do all these comments 11/3/2015 Page 2 of 3 need to be addressed prior to their review? Thanks, Mike On Thu, Oct 29, 2015 at 8:54 AM, McKenzie, Marybeth <MMbeth.McKenzie2town.barnstable.ma.us> wrote: Morning Mike, Per our conversation yesterday, after staff meeting, the floor plan was approved, but there are a few issues that need to be addressed before a building permit is signed off on: 1) FRP or epoxy paint will have to be applied to the food prep areas, so the walls are easily cleanable. i j 2)All lights over food prep/storage areas must be shielded or plastic coated. I � i 3) Due to the products that will be prepared the facility will have to connect to the existing grease trap or apply for a variance from the Health Department. All information for the variance must be submitted 15 days prior to the meeting. If you plan on doing this just let me know and I will help you with the requirements. 4)A wood shelf is noted on the plan in the back room. This must be sealed with epoxy paint or urethane, if it isn't already. 5)There is a note that states that the ceiling tiles are to be repainted (C2). The tiles over the prep areas must be smooth and washable. If you plan on painting them it must be an epoxy paint and they can't be the acoustical with holes in them. 6) Note#4 states installation of floor tiles. Tiles must be commercial grade vinyl tiles or a quarry type. Please let me know what you plan on installing. 7)There is a note stating install exterior trash can. Is'this a dumpster? If so it must remain 10' off the property line and should be screened from view. 8)Are all the existing finishes on walls, floors, and ceilings to remain the same in the back room. If so please let me know. 9)All hand sinks must be hands free. I have attached the policy and what facets are approved. 3 If you have any questions please contact me, happy to help. I Thanks, Marybeth McKenzie R.S. '.Thank Yon, Mike Coste t:pland Architects 1-774-430- 39J 11/3/2015 Page 3 of 3 Thank You, Mike Coste Upland Architects 1-774-430-3390 11/3/2015 i 1 .KEYED COiNSTRUCTION NOTES WASH BUILDING, FRONT DOCK, GAS PAD, AND ANY ADDITIONAL CONCRETE OPRESSURE AREAS. GC REQUIRED TO USE COMMERCIAL, HEATED ASSIST PRESSURE WASHER LOT REPAIR TO INCLUDE CUT AND PATCH OF POTHOLES AND SPIDER CRACKS OPARKING AS NEEDED. REQUIRES QUOTE. & INSTALL 2 EXTERIOR UPRIGHT TRASH CANS FOR CUSTOMER USE. LOCATION OPROVIDE AS DIRECTED BY TENANT. WALL MOUNTED SHELVING IN BACKROOM WHERE SPACE PERMITS. SHELVING TO OINSTALL BE WIRE RACK TYPE OR EPDXY COATED WOOD. EXISTING FLOOR TO INSURE PROPER INSTALLATION OF TILE. INSTALL NEW TILE OLEVEL FLOORING COVE BASE, TRIM, DOORS AND THRESHOLDS THROUGHOUT SALES AREA. FLOOR TILE MUST BE LAID PAERALLEL WITH FRONT WINDOWS AND IN A ,�R PATTERN. TILE TO BE INTERCERAMIC HABITAT SERIES 16X24 TILES. OCONSTRUCT NEW WALLS PER: PLAN. AND INSTALL PVC (OR FiRP) WALL PANEL IN ALL FOOD PREP AREAS AND AREAS AS OPREP 7 DIRECTED BY 7 ELEVEN REP, IINSTALL VINYL COVE BASE (CONTRACTOR TO PROVIDE). WOOD DOORS TO BE COVERED WITH PVC. ALL REFRIGERATION, PLUMBING, & ELECTRICAL LINES NEED TO BE RUN INSIDE :THE WALL. IF UNABLE TO RUN INSIDE THE WALL, FURNISH AND INSTALL A STAINLESS STEEL CHASE. ALL SWITCHES AND OUTLETS SHOULD BE CHANGED TO STAINLESS STEEL (CONTRACTOR TO FURNISH). ALL SWITCH PLATE COVERS ARE TO BE STAINLESS STEEL OVERSIZED COVERS (CONTRACTOR TO PROVIDE). NOMINALLY.100-150 LINEAR FEET; W LINEAR FOOT ADDITIONAL. OINSTALL SUBWAY WALL TILE OVER VAULT. OINSTALL WALL TILE IN BOTH RIESTROOMS. INSTALL NEW DOOR ANNOUNCER AS INDICATED ON PLANS AND SPECIFICATIONS. SPEC: 10 RODANN ENTRANCE ALERT SET TX-1000 AND RX-1000 RECEIVER. A TYPICAL SET REQUIRES THE TX 1000 AND 2? ADDITIONAL RECEIVERS. INSTALL TRI-STRIPE FILM AND, FROSTING PER 7-ELEVEN SPECIFICATIONS. REFER TO 11 INSTALLATION GUIDELINES. MIATERIAL SUPPLIED BY 7-ELEVEN. INSTALL NEW OFFICE DOOR: QTY 1- LOCK SET W/ DEAD BOLT & THUMB LATCH (ITEM 12 28-8G37 LB 26D SGT). QTY 2 - [DOOR VIEWER (ITEM 8271 190 DEGREE UL 26D MAG). OTHER 3 DOORS: QTY 3 - BUTTS (ITEM TfA2714 471/2" X 4-1/2" NRP 26D MCK), PLUS QTY 1 - STOP (ITEM GJ FB14 26D GJ), PLUS QTY,1 — CLOSER (ITEM 1431-0 EN SGT INSTALL NEW AND/OR RELOCATED SALVAGED INTERIOR DOORS AND FRAMES AND 13 HARDWARE PER PLAN. DOOR HARDWARE AS FOLLOWS: QTY 3 - BUTTS (ITEM TA2714 4-1/2" X 4-1/2" NRP 26D MCK), PLUS OTY 1 -STOP (ITEM GJ FB14 26D GJ), PLUS QTY 1 - CLOSER . (ITEM 1431-0 EN SGT 14 FURNISH AND INSTALL WALK -(OFF MAT AT FRONT ENTRY. 15 GC TO INSTALL ALL POP CONSTRUCTION BANNERS DURING CONSTRUCTION. PAINT DOORS AND TRIM VISIBILE TO SALES AREA. INTERIOR - DARK TAN (464C) STANTEST 16 ENAMEL (OIL BASED) FOR (DOIORS AND FRAMES ONLY) REPLACE VAULT GLIDES WITHI NEW VAULT ROLLER GLIDES. SPECIFY WIDTH OF VAULT 17 SHELVES IN OPTIONS AT LEFT'. INCLUDES REMOVAL AND RESTOCKING OF PRODUCT ON SHELVES. UP TO 14 DOORS. INSTALL SENSOR SWITCH, TOIILET, GRAB BARS AND HAND SINK IN REST ROOMS. 18 TOILET:AMERICAN STD ONE PIIECE #705-FLOOR-WHITE. SINK: AMERICAN STD #0356.015 COMPLETE WITH HANDS -FREE FAUCET CONTROLS PER ONE OF THE FOLLOWING TYPES: 1.FOOT PEDAL/KNEE OPERATED, 2.ELECTRONIC/BATTERY SENSOR OPERATED FAUCETS, 3.WRIST/ ELBOW FAUCET PADIDLE/HANDLES 4' LONG MIN.(MEASURED FROM STEM) 4.AUTO SHUT-OFF /PUSH BUTTON TYPE FAUCETS 19 MOUNT WATER HEATER ABOVE MOP SINK 20 ALL EXISTING WALL, FLOOR AIND CEILING FINISHES IN BACKROOM TO REMAIN PROVIDE &INSTALL NEW HAND SINK COMPLETE WITH SPLASH GUARDS, SOAP DISPENSER 21 AND PAPER TOWEL DISPENSER. ALL HANDSINKS TO BE HANDS -FREE OPERATION (SEE NOTE 18 ABOVE) PROVIDE & INSTALL NEW GROUND MOUNTED OR ROOF MOUNTED CONDENSER UNIT AS 22 NOTED ON PLAN FOR NEW REFRIGERATED EQUIPMENT ITEMS (ETR = EXISTING CONDENSER TO REMAIN) . - _ -;w r or � .. 4 .:. I I r -.N 1 41 'i!. } I � dI r pl d I �:I 1 L.- k ,: 5 � µ � k �I » i I � x3 h s: Ex tv pp 1 fi T , n , N i f l I S M n I � 4, r I i I r: i wp I JJ I J { P9 { I x r I . 1m I:, I I I 1 7'-411-------1 1 7'-4" —1 — k • : tt rn iU s. r 9 N r I p I. 1 fr r i I m A I N it i dl, Y � ��+ I 1 r ,i x 9 x � r� 1 nl a r 6r I d� al T �y 1I 4 I a �a'ra ..t..r "rl 4 i } 1 ,f YL o I §' .. 4 i 1. t k'1 A / h 1� ii I fi r � rcr+ Mi M Ir I I I 33 II . •k" D I 4 y I t i t � 4 t p IiJ, Ikx 1 4 dl. I LI Id 9 I , o III III �i' I I t i II a la I I 6 A i I , Nt 4 I1N frn J 2 Z T 1 �w o k t { i t IY i k Na , fi rc t rV 4i r x.. i � •W ry 1• M r. t' tl. •.�,. P k� t.. Yr S 7n t I, IN :: '0 I 4i I i :t rk 5-8 m +lu — Q. i} U. U.. PULL D r. OUT K I. h o 401 `, r N. r 4 � T AS E O .. ... nSCUP In - NAPKINILIO STORAGE .:. .N.1� I�.. drI: ' O mw 82 CON DENSER R mz 89 90 1� r,..r. 5 ' 7 701 30 , M00' 1 113 : 00 86 6' m m 2' .: LL V) : .F U � C , Zyr I i ra d I D G) ,I. 36 74 65 0 l� , w, r . i. p I i i 1 `dtn� zn o� va eod N i vav = 84 00 r , , s 102 m !it1:. � aoe ams , 6W1� � ass z an s l _:: a .. a s as _ a sLs� dVl t L 17 r d Iit .. .r.. rt : :. �iNIS t .' r a ! . r 31SV x�.. N.. , 25 _ LM ',LWldd .. u- •�tr.. ,. h f . r.: . ��,:,G. : , i ,': ., i b(I� �h, �I��d.,G..l1..,tia 4R..r"O:.��,..tbeyyl. .�t .D., . Nq �.„vI.�.,..,.... 8l . S.,. aL I �k :... n. : , d �..:•�:. ....,, r {Y` . rr .�.. .ym 5e, , .x fit( i I '. r� U kr I onvv;�n vm I b.W .� t � fz cn __ �4 Q Z 11 P 1- 1 11 - = U 1S T FLOOR CON STRUCTION UCTIO N PLAN 1 /4 0 1 Y �a } „ v L. Z — r,0 _ l G� i i �W I �1 y « I i i 1 ' pi i I `NN" O6D 41211 1 WALK n b b w . o r L 0 4 1 Q A - COOLER i cn COO k, o o , _ '(M1 El" i W. I, _m m = , p' I _ m` m T � z m I i I: -n T Z v w 22 1 1 r : 1 n. I _ rl 11, 3 5 I I o O. o �! 3 10— �i dll/NINdVN C I 1 16 wa b T E R E : ,: 31SVM D � r� , r I .. 0 _ ,C rJ : 3. �. -nnd t i a. N 21 :4 I � ' i 1:. i 4 51 I . I O I G. 3 SLAT WALL r I i �.. W/ 4 SHELVING >., 83 ap �k 8 L ,.I I I v l— — r f �i i® I. . eol • r it•_'�i,a CEILING LEGEND FIXTURE DESCRIPTION FIXTURE DESCRIPTION 8' X 4" FLUORESCENT FIXTURE 8' X 4" FLUORESCENT FIXTURE 4' X 4" FLUORESCENT FIXTURE 2' X 2' AIR DIFFUSER 2' X 2' AIR RETURN ❑0 8.51' X 8.5" CEILING VENT XHAUST FAN 13" X 11" CEILING VENT O CEIILING SPEAKER CEILING MOUNTED ROUND SECURITY CAMERA c1m CEILING MOUINTED SECURITY CAMERA COMBO EXIT/SECURITY LIGHT SECURITY LIGHT ETR CEILING TILES W/ PAINTED GRID _ + VINYL COATED THLES AT FOOD PREP AREAS (SEE NOTES Cl & C2) (SEE NOTE C7) ,F ® EXIT LIGHT r � I t ITEM PART NO. DESCRIPTION OTY R j✓ I' 22057354 ARTNR,GL,41.25XO.88,SS 2 22054982 RTNRGL41D8XOI.66,SS I 3 220403T3 RTNR.CHN,0.81X0.81X0.63,GRILRLR 2 f 4 193491 SCRMS,PNHPHH,SS,U4-20X3/4 q r� 5 22019316 SCRMSPNH,PKRSS,IO-24XI/2 5 Jj 1� 6 22056206 A,FR?,S2GD.4125X24.87,GRILRLR f{ t 7 22056213 A,SOEGL.27.00X32.00,RH,GRILRLR Fa 8 22056212 ASDEGL,27.00X32.00,LH,GRK.,RLR I ----- 9' 22058280 AFLAP,FLEX,20.O0,SS,SPLIT,RH _ 10 22056207 ACVRGL,2&58X41.19,T0P,GRILRLR -- II 22010915 NUT4SK10-24,SS 12 22055310 WSJ".0.355X0.625X0.093,BLK 4 13 22055309 BRRL,BGHG,0.312XO.500,MC99637A234 2 eus TOMEFL 14 192765 SCR.250-20X.500 PHT These designs are cu57oMea NUMBERkOY570H LLC (M HJlS,SS _ ONE PICKROY RD Proprietary rt .. ASPER ce3m+a 15 10025066 SCRPNH,PHH,10-24X1/2,TYPF,SS 4 information,property (rroNx 3ws of ROYSTON LLC. e�arxe — 16 193421 They shall not be amain s J01ed KIT,SZGD,GL,42.00,GRIL,RLR-2008 SCRSMPW.PHRSS,TYPAIOXI/2 g — — xxx=:c+5 copiedor duplicated f1l xx=,13, rr 17' 22058279 in any manner without -SPLIT FLAP DET A 7�� .11w, 'r 2/19/2008 Q _ AFLAPFlEX20.00.SS.SPLI7LH pnorwnttanconsent, 5l b+=aa,=. _._bk 9aaf SHEET OF RIKk 22055311 Jim.Bowersox t , t i I , f "* 'z � v i l -105 �) 16) 33- 1,q1 CUSTOMER _ ROY TON uC w)-•` ( ONE MKROY ROAD JASPER,.GA 307/3 CUSTOMER NUMBER: (noJr3':3e56 PART♦ _.__._ _._...______ SHEET - OF 22055311 i N LINE OF GLASS (EXISTING SANDEN) p r� It to f 1 I In C ra W ____..,._...------------- CUSTOMER* �.Rt ] .?•1.O ' JiIW'ERGA301 CUSTOMER NUMBER- (T76i77S3656 SHEET OF 7 f22055311 _.`2.i.3d.GPIL.{'LR-2008.dit 01 'C i5:%i :rV iba•,l ERZI:'1L f' LGGE.S ONDEP I N E'3R -35.000 1 r - 29.88 — r t - INSIDE ITEM PART N0. DESCRIPTION OtY 1 22041398 CS423536ND-CB-GRIL-RLR 2 153007 LEGADJ,KLINA61-5002-4 4 3 10025066 SCR,PNH,PHH,10-24XI/2,TYPF,SS e 8') O 4 22060828 A,SF,42.00X40.38,IPC.GRILRLR,SANDFN �3) 5 22032414 LBLCABLE,GRiLRLR I r r` 6 10021246 LNYD,EYF_,DBL,40.00,150PULL ! '� 7 22041397 DFLROOG,34.00XOt.25,SS,GRIL RLR 8 22032629 TRIM,CNR,I4.00XO.75XO.50,SS 2 9 22055075 A,CART,GRIL35.25X29.75X24.57,RLR220V I 10 193035 SCR,DRL,SELF,TEK#10 8 11 22056236 PAD,SH FWIRE,12X42,UCCR 2 12 111110 TRIM,GRUDGE,CLR#EGCL5-16 13 22064611 MLDGSERIES-IOOOFLX00.56X00.14T X30.50 2 14 196105 RVT,POP,SS CUSTOMER CUSTOMER NUMBER. ROYSTON LLC,SSD 42 SSBS 4 These designs are 7-ELEVEN xE one MCKROY Ronn Proprietary ASPER,GA 30143 15 22065617 ANG,SPRT,30.33XOI.00XO1.09,TOP 2 information,property troy xss of ROYSTON LLC. F ECN 9827_A�QSPR_AN LES Rj6- 3QA0 OMnviee Noted uN N 16 22065618 ANG,SPRT,31.09XOI.00X01.09,TDP They shag not be E ECNe'80 -- 0 �da=x.ots �°B.GRlL,RLR.42,SANDEN,220V,STD copied or duplicated �FWINAJ ?�Q M D4 2�206�C.6t t REP t-73-09 _x,off in an manner without 8 OPENING WAS 36' EP 1-5-099-x t• 17 I53022 SCRSM,TRHPHH,TYPg10X5 12 y _AD D 1t it 8 t_ x. 3 8126/2008 •23014387 prior written consent. 10025066 W 1 6.9 CLS wNe - ---- ISSUE RJB Brzsroe- SHEET OF Bowersox 23Q19363 !_20V,S7D.drr r.,. T11 f h OYSTON 42"" are "" Roller Grill Assembly Instructions � jThese units are designed to be set up individually for a 42."Grill, or, two units can be set together for an 84"Grill. Please read these �( instructions, and refer to the illustrations on Page 4 - 6 before proceeding. r i If you are setting up a 42"Model, PLEASE SKAW TO PAGE 7 If you are setting up an 84"Model, follow the instructions below. I' a ' TO SET UP AN 84" MODEL,, START MERE. {� V STEP 1 - 84" CABINET ASSEMBLY 1). Unpack and place two Roller Grill Cabinets side by side in their desired location. (SEE SHEET 4). { 2). Adjust the Leveling Legs on each unit to ensure that the cabinets are level, and that there is a minimal gap between the two units. i 3). On the customer(front) side of the units, attach the Splice Hat Channel to the underside of the top overhang. (Requires four 410 x '/z"Type A Screws ('. from Hardware Pack) (SEE SHEET 4 DETAIL I). 4). On the clerk side (rear) of the units, attach the Splice Plate and Retainer Channels. (Requires two 1/4"- 20 x 3/4"from Hardware Pack). (SEE SHEET 4 M DETAIL 1). 1 ` 5). The Cabinet Assembly is now ready for glass installation as described in Step 2. 1 r. ROYSTON 42" and 84" Roller Grill Assembly Instructions STEP 2 - 84" CENTER GLASS ASSEMBLY: Note., Glass for these units is pre assembled and packaged fora 42"Grill, Some minor dis-assembly is required to convert the side panel glass sections for an 84"model. of 1). Packed with each grill are two boxes that contain the glass kits. Open box #I of 2 and remove the Right Hand Side Glass. (This glass will have a I" Square Tube Metal Frame attached). 2). Open box #2 of 2 and remove the Left Hand Side Glass. (This glass will also have a I" Square Tube Metal Frame attached). 3). There are three Screws, Rubber Washers, and Barrel Bushing (Nuts) attaching the metal frame to the glass. Carefully remove all of this hardware from both the LH and RH glass sections. (DO NOT DISCARD THIS HARDWARE — You will reuse in step 6). 4). Remove the metal frames and set aside. (DO NOT DISCARD THE METAL FRAME. You will be re-attaching these frames in step 8). 5). You will be placing the two sections of glass back to back, aligning the holes in each piece (See SHEET 5). Clean the mating (inside) surfaces of each glass section with any commercial glass cleaner before proceeding. Glass cleaner not supplied. 6). Gather the hardware that was removed in step 3. Discard the 1/2"Screws and replace with the 1.00"screws that are provided in the Hardware Pack. (IT IS RECOMMENDED THAT TWO PEOPLE COMPLETE THIS ASSEMBLY), 7). Place the two sections of cleaned glass together and align the holes as illustrated on SHEET 5, 8). Stand both sections of glass on a smooth surface (Vertically). Place the metal frames that were removed in step 4 on either side of this assembly. (SEE SHEET 5) 9). Align the three holes in the (2) glass sections with the holes in the LH and RH Metal Frames. 10). Using the hardware that was gathered in step 6, secure the LH and RH Metal Frames to the 2 glass sections. BE CErTAIN TO USE THE 1"SC REWS PROVIDED— DO NOT OVERTIGHTEN. 11). The glass assembly is now ready to install as described in Step 3. SHEET 2 OF 14 ROYSTON 42" and 84"' Roller Grill Assembly Instructions Ef STEP 3 —ATTACH GLASS ASSEMBLY TO CABINET (IT IS RECOMMENDED THAT TWO PEOPLE COMPLETE THIS ASSEMBLY). 1). Carefully place the Center Dual Glass/ Frame Assembly (from Step 2) over the Retainer Channels. Note: The Retainer Channels fit inside the Square Tubing on the glass frame. Attach with four 10-24 x 1/2"Screws from the Hardware Pack. (SEE SHEET 6). 2). Align the holes in the Glass Frame'L'Bracket with the holes in the Retainer Channel. Secure with two #10 x 112"Type A Sheet Metal Screws from the Hardware Pack. (SEE SHEET 7 DETAIL B). 3). Remove (2) Front Retainers from Box 2 of 2. Attach each with four #10xl/2"Type A sheet metal screws on each side of the Center Glass Assembly. Using one Barrel Bushing, two Rubber Washers &one 1/4-20xl"Screw, attach the Center Glass Assembly to both Front Retainers. (SEE SHEET 6) 4). From this point forward assembly should be the same as two 42"Single Units, See SHEET 7 -14 to install the remainder of the Sneeze Guard Glass. ry ';HEFT 3 OF 14- STEP 1 - 84" CABINET ASSEMBLY �/-4 20x314., ST,4 r it_ESs SC-PE�rS;2)REQU4Z g r , RETAINER CFIANNEL 1 (2)REGUIPED FROM HARD'.PvAR :'Art' I • e NOTF SPLICE PLAT E, ORIENTUIO�1 G^ FROM HARD%NARE PACK CHANNELS • i I i FPOM iAPD4;VARF.PACK "'I)XI12"T;PE A 1 ;!i E l i ME_ ,'lL C,,.EW rn}PEQUI RED FPOt.h;1ARPYV ARF PACK 1 / •� SPLICE HAT C�;Ai!i!ct. $ FROM HARDWARE rP., K � ,>/ #11OX1/2"TYPE A —� SHE.�E.TMETAL SCR Etr, - (4)REQUIPEG -ROM HARDWAPE PA(,Y CUSTOMER.7-ELEVEN ROYSRIN u c MI■BOYS 1 UPI "E GA301° CUSTOMER NUMSER. ("W3534W araT SHEET OF 22056578 a3dr.toys'cn!Ic.ri m15eF11n;1ructionSheels'7-FI_FVEI lUSHI KIT,SZGDA2.00.RL R.GRIL,SAiV):)t=N dit STEP 2 • 84" CENTER CLASS ASSEMBLY //-!RIGHT HAND ASSEMBLY FROM BOX' OF 2 BARREL BUSHV1,7 � (3)REQ-1-!RFI) RUBSEP'lVA=HEh (3)PER SIDE / RH FRAME Ri-{FRAME w I -LEFT HANG"SSENTL.Y / I • / III l �`' ( � FROM PDX 2 OF 2 a 0 / I / LH FPAMF j LuBER WASHEFS / BiJSHING,(NUTS)FROM / ASSF. AF31._Y AS SHOWN. / ;N+C,'+i i)i&ASS, PABLE METAL FRAMPS / DISA,iS EMBLE LEFT ANI]FRIGHT HAI P AS SHOWN CUSTOMER. — 7-ELEVEN ONE PICA` S0ROYSTON ONEROAD CUSTOMER NUMBER (770)735 3.% PMT/ SHEET OF 22056578 .ce);71se$v(istruciion5heets..\7-EL EVEt•!\ISriT,KIT.SZGD,a2-00,RLR,GRIL,SP-NDEN.d`it ................. U"SIHIAPED BRACKE-9 S-i',,-+TE OF HOLES IN k_'1_,-GS, / t-.,;;TYPE-F 10-24 Z 112" TYPE F SELF T;'I.F-PING STEP I INSTALL"U"SHAPED BRACKETS TO TOP AS SHOWN USING SCREV� HERE X 3/4"LONG PHILLIPS PAN HEAD MACHINE SCREWS. DFTA!!_A 1/4-20(RETAINING NUTS ARE ALREADY INSTALLED IN TOP) x 1121, TYPE A S('.PEVV HEFE.- STEP 2-ATTACH LEFTSIDE GLASS PANELASSEMBLY BY PLACING THE SQUARE TUBE OVER THE "U"SHAPED BRACKET AND DRIVING(3) 10-24 X 112"LONG PH!LLJPS PAN HEAD SELF TAPPING SCREWS INTO THE HOLES SHOWN. STEP 3-REPEAT STEP FOR INSTALLING THE RIGHT SIDE GLASS PANEL ASSEMBLY CUSTOMER CUSTOMER NUMBER RoYSTON LLC These desgns are ��K G.301C 7-ELEVEN w2L OVS _(JN ONE proprietary (no)r35,3456 information,property of ROYSTON LLC Oft-se N"a ISHT,SANDEN STYLE SNEEZE GLIARD,RLR.GRlLI E They shall not be M-,.Glfh copied or duplicated xx-..030. IREF I in any manner without Angim-*I prior written consent. Di,iii-.11M '— SHEET OF Ij-7 ' jowe-- 1"'*22056578 _j RETAINER ASSEMBLY 4 FROM BOX 2 OF 2 1/4-20 X 3!4"PHILLIPS PAN HEAD 3 CPE\N i FROM HARDWARE PACK 1 s STEP 4-PLACE REAR GLASS RETAINER CHANNEL BETWEEN THE TWO SQUARE POSTS WITH THE OPEN SIDE OF THE CHANNEL FACING THE INTERIOR OR CUSTOMER SIDE OF THE UNIT.SECURE THE CHANNEL TO THE POSTS USING(2)1/4-20 X 14"LONG PHILLIPS PAN HEAD MACHINE SCREWS. ' CUSTOMER 7-ELEVEN oe4 pcN"LLC .o ROYSTON ASK 30143° CUSTOMER NUMBER IrNlr.�s:us�_ rnn*. SHEET OF 22056578 GRIL SANDcN d'1 i ENGAGE_CLIPS ON FPA.MF ASSEMBLY 1 6 DF..TA.IL 1) BARRE1.SCREW -� R(J[3RFr- 0 •r / STEP 6-SECURE THE SIDE GLASS AT THE FRONT CORNERS USING(1)BARREL SCREW,(2)RUBBERWASHERS AND(1)1/4-20 X 112"LONG PHILLIPS TRUSS HEAD MACHINE SCREW PER SIDE.A RUBBER WASHER GOES UNDER THE HEAD OF EACH SCREW AS STEP 5-TO INSTALL THE FRONT,FIRST ENGAGE THE(2)CLIPS ON THE FRAME ASSEMBLY WITH THE SHOWN. SLOTS ON BOTH SIDE PANEL ASSEMBLIES,SEE DETAIL D. NOW ALIGN THE HOLES ALONG THE FRONTAND SECURE WITH THE#10 X 112-LONG PHILLIPS PAN HEAD TYPE A SHEET METAL SCREWS PROVIDED. CUSTOMER: 7-ELEVEN ROYS'-N L' �E ROYSTOi'a ��A�3c ROAD ,W CUSTOMER NUMBER ofap"% SHEET " OF PMT'22056578 STEP 7-TAKE GLASS COVER ASSEMBLY(GLASS W/RUBBERCHANNEL3 SIDES) 6; SS C7VFR ASS`^PA3LY AND PLACE THE EDGE WITHOUT THE RUBBER CHANNEL UNCER THE '=R0K'i BOX' OF 2 r THE FRONT RETAINER TABS ON EACH SIDE PANEL ASSEMBLY(DET G). ' MAKE SURE THE GLASS SETTLES IN THE OFFSET PORTION OF THE r GLASS RETAINER ASSEMBLY.POSITION THE GLASS RETAINER SO THE MOUNTING HOLES ALIGN AND THE FRONT EDGE OF THE RETAINER IS IN CONTACT WITH THE RUBBER CHANNEL.SECURE THE RETAINER USING(5)10-24 X 1/2"LONG SCREWS AND ELASTIC STOP NUTS. / '.0 2,I x /2,,i'1311_Lif S PAN HEAD MAC•I-iif�d[SCRE�PIS F!='Oi`1T P;=TP.INF(� / —10-2Q ELASTIC STOP ' NUTS _ DETAIL H • i i i CUSTOMER: LLC -----_.-.----- ---- 7-ELEVEN ONESCNE KON ROY YSPER, ( 'p ROAO W )♦ 1\4.i .. R.GA:lD1,J __ ,... CUSTOMER NUMBER p701776De58 SHEET OF 22056578 SIDE GLASS PANEL PARTS LIST J s • (-3 ,. ° • t ®� � �J V �7 J 1 U 4 r Cs; ° LEFT HAND 22056212 RIGHT HAND 22056213 ITEM PART NO. DESCRIPTION OTY ITEM PART NO. DESCRIPTION OTY 1 22054983 GLS,SDE.TEMP27.0OX3IOOX372.RG 1 1 22054983 CLS,SDETEMP27.00X3I.00X372,RG 1 2 22055264 SPRTU-,26.95XO.75XO75,SDE.SS,LH 1 2 22055265 SPRT,GL,26.95X0.75X075,SDE,S5,RH 1 3 22055279 1U8ES001 0OX20-59,SS,GRLRL R 1 3 22055279 TUBE,SOOI 0OX20.59.5S,GWI RLR I 4 22055300 RTNR,GL.01188XO82XO.94.SSLH 1 4 22055301 RTNRGL,01.188XO,82XO.94,SS.RH 1 5 ?2055310 WS,RUB,0.355XO.625XO.093.BLK 6 5 186428 CONNTBG,01.00250-20 1 6 22055309 BRRLBGHG,0.312XO.500.MC99637A234 3 6 22055310 WS,RUB,0.355XO.625XO.093,BLK 6 7 192765 SCR.250-20X,500 PHTH,MS.SS 3 7 22055309 BRRLBGHG,0.312X0500,MC99637A234 3 8 186428 COWTBG,01.00,250-20 i 8 192765 SCR.250-20X500 PHTRMS,SS 3 9 10025066 SCRPNHPHH,10-24XI12,TYPF.SS 3 9 10025066 SCR,PNHPHH,10-24XIl2.TYPF,5S 3 CUSTOMER: 7-ELEVEN wPr LL` ..E ROY S�l'O ��;�° CUSTOMER MWER: (7,mm VMT' SHEET OF 22056578 i I � { I � ITEM PART NO. L`f SCRIPT10N O7' 1 22055203 GI.TMPO.614t26.56X4106 I 2 22055277 CHN,RUB,050X0.38XO.062WAL.!.X26.56,MINUR#4501 2 3 22055291 04N,RLA3.a5OXO.38XO.062WALLX4006.MINORa4507 I TOP COVER PARTS L IST g LOCATEC);a .., I ITEM PART NO. DESCRIPTION 1 22055141 A.RTNRFRT,41.25X3.48,OTR.GRk.RLR 22055248 CHN,RUB,O.50XO.3BXO.062WALLX41.25.MMRu4507 .> 22055222 GI..TMPD.6MM,40.92X2207 4 22055251 C4RRUB,050XO.38XOA62WALLX21.188MW4Rr4507 2 5 27055236 k�I NRG!_412SX2176FRT SS CUSTOMER: ._ ... __..._ FRONT ASSEMBLY PARTS FIST 7-ELEVEN ,� ONFgMTC�XROYRI]W ..�KvYS "t. �v ASPER.G,)D143 CUSTOMER NUMBER (7roI71510.56 SHEET 'OF 22056578 PTA 220582 79 A,FLAP,FLEX,20.00.SS.SPLIT,LH LOCATED It!ROX 2 OF 2 0 U \ J i f li f 1 t SEC T iON?A-A ME T "ern Document Title Quantity Number Number 1 22059293 WDMT,MT.CVR,20.34,SS,DBL FLAP,LH 1 2 22058270 SZGD,FLEX,20.89X20.50.PVC 1 _, CUSTOMER: 3 22058271 RTNR,FLAP,20.06,SZGD,FLEX 1 7-ELEVEN "°EP ONE IC''"` 4 192926 SCR,10-24X.375,PHTH,MS.SS 4 CUSTOMER NUMBER WN ROY S TON �a��o 5 22010915 NUT,ESN,10-24,SS 4 SHEET 'OF "- 22056578 PT# 9-2058280 A.FLAP,FLEA"',20.00,SS,SPLlT,RH t-0rATF-0 IFNI 80/2 Or"1 0 ki PIN ON! 0 RIGHT SV7 Item Document Title Ouar)t,ty Number Number 1 22058294 WDMT,MT,CVR.20.34.SS,DBL FLAP,RH 1 2 22058270 SZGD,FLEX,20.89)(20.50,PVC I CUSTOMER' 3 22058271 RTNR,FLAP.20.06,SZGD,FLEX I 7-ELEVEN WNSTON U.0 192926 -- 0 0 ROYS , OWE P"Roy RW i SCR,10-24X.375.PHTH,MS,SS 4 M As"K CA low R4 22010915 ESN,10-24.SS CLISSTOMER NUMBER (TM)736 34% NUT, SHEET 'OF ' I OWT 1,22056578 -Ei -VEMI, -.K'- SZG9..s2.00,P.LR,GRIL,,' );-N -7 �H) STEP 3 -ATTACH GLASS ASSEMBLY TO CABINET CENTER GLASS ASSEMBL',' FROM STFP 2 )Xl/?"TYPE A SHEET METAL SCPEk/kl A FRC)PA HARDWARE PAC!" I HIEFT mE,rA,,..scpEtv (2)REQUIRED .lrl_lf•l HARDWARE PA.-K 10.24XII/2"TYPE F SS SCREV"i FrDtli HARDWARC PACle (4)REQUIRED 9"1XI 12"TYPE A SHEET METAL Sr'R E VV FROM HARDWARE PA(,K '-'IRQt jT RETAIHE R X (4)PEQUIRED 7ROM R-OX 2 OF 2 PACL' FR()f,A'-iARDWARF_PACK (2)REQUIPECI SCRF'Oi J F-POM)",05 PON IT IN TI:P FPCIM HARMNIARE PAC K FZE!=ER TO P;,.G- ;"A�!!_ (-C-f 11'17\,`:,� i:F'0NTF'ETAINFR--/ ViEPE"Fir0 I'iROPI$0Y 20F 2, CUSTOMER 7-ELEVEN ONE POCKROY W�AO ROVs-rON �'SPEFL GA'3'.2 11111 OIQ CUSTOMFR NLOASER- (770)736 34W SHEET_:_ OF I_n2056578 ru,wls4\111-Art iChor,9hpets\7-'c LEV'ENVSHT KIT.SlIGn,=1900.R LR,Git i BUNN TEM# PROJECT ® Servers ens DATE ----- — BUNN ThermoFresh" servers ® Vacuum insulated to keep coffee hot for hours. ='" • Contemporary styling and wrap program for maximum merchandising. �j • Built-in drip tray is easily removed for cleaning. • Large cup clearance allows for dispensing into cups, decanters and thermal carafes. • Fast flow faucet. • Brew-through lid. • Integrated sight gauge assembly allows for easy cleaning. • Innovative faucet design. • Improved space saving profile. • Idea!for use with Single or Dual TF DBC Brewers. 1 and 1.5 gallon TF Servers Dimensions(1 gal) 20.6"H x 9.6"W x 14.1"D (52.3cm H x 24.4cm W x 35.8cm D) Lj Dimensions(1.5 gal) 22.5"H x 9.9"W x 16.3'D (57.2cm H x 25.2cm W x 41.4cm D) For current specification sheets and other information,go to www,bun.com. Related ` re Dual TF DBC Single TF DBC TF Server Handle(orange) Brewer/Server Compatibility Product No.:34600.0001 Product No.:34800-0000 Product No.:39081,0001 1.5 Gal TF T Gal TF Brewer w/base I w/base ICB No No T7W ICB Twin No No .1 iCB (tall) Yes Yes �A. ' `` TICS Twin (tall) Yes Yes ITCB No No ITCB(tail) Yes Yes Single TF Yes Yes (servers sold separately) (server sold separately) Dual TF Yes Yes Model Agency Listing TF Server +sEi E9001.0030C . . . 11 Dimensions & Specifications Model Product# Volts Amps Total Holding Cubic Shipping Cord Watts Capacity Measure Weight Attached 1 Gal TF Server 39500.0000 n/a n/a n/a 1 gallon 2.8 ft3 13 lbs. No 1 Gal TF Server` 39500.0001 n/a n/a n/a 1 gallon 2.8 ft3 13 lbs. No 1.5 Gal TF Server 39550.0000 n/a n/a n/a 1.5 gallons 2.8 ft3 14 lbs. No 1.5 Gal TF Server' 39550.0001 n/a n/a n/a 1.5 gallons 2.8 ft3 14 lbs. No Models have black decor. I 121 i � I aoe i 67 f f 7 121 u1 1 Gal TF Server MI 1 I i 11 I I l 1/ I I ff I 1.5 Gal TF Server Bunn-O-Matic"Corporation-1400 Stevenson Drive Springfield,Illinois 62703.800-637-8606•217-529-6601•Fax 217-529-6644•www.bunn.com BUNK®practices continuous product research and improvement.We reserve the right to change specifications and product design without notice.Such revisions do not entitle the buyer to corresponding changes,improvements,additions or replacements for previously purchased equipment. All dimensions shown In Inches. Bunn0-Mefrc Coryoralion owns aN capyrighls relafng to ma(anals in tMs puNksNon phase tOlN,ecl(2IINN I0 re0wslpwmissbn to reproduto dny portion o/lAis publicifian. ® USE & CARE INSTRUCTIONS for ThermoFreW SERVER BUNN with DIGITAL SIGHT GAUGE BEVERAGE DISPENSING STEP 1 STEP 2 STEP 3 STEP 4 The Server Cover needs to When proper precautions Place a cup or container in Open the faucet handle be removed to fill the Server are followed, 1.0 up to 1.5 center of serving platform until the desired quantity is when brewing from a Bunn- gallons of coffee may be as indicated. dispensed. 0-Matic,w Dual TF DBC or brewed directly into the Single TF DBC or ICB coffee server and then transported brewer. to a remote serving location. The server must be placed on a sturdy counter or shelf. DAILY CLEANING STEP 1 STEP 2 STEP 3 STEP 4 Run acomplete brew c cycle of Remove the lid, fill ll server Rinse server thoroughly 0- Fully fill server with sanitiz- just hot waterinto the server with cleaning solution and ing fresh water rinse. J ing solution for 5 minutes and let it set for a minute. thoroughly clean the inside then drain through fully open Empty the server completely of server. faucet. by opening the faucet. NOTE: Bunn-O-Matic recommends the 3 step method for cleaning and sanitizing the server. The 3 step method consists of hot soapy water using an approved detergent, a fresh water rinse, and an aqueous sanitizing solution using an approved non-chlorine sanitizer. Do not submerge server. 39483.0002E 01110 ©2008 Bunn-0-Matic Corporation ® USE & CARE INSTRUCTIONS for ThermoFreshg SERVER BUNN with DIGITAL SIGHT GAUGE DAILY CLEANING (Continued) STEP 5 STEP 6 STEP 7 STEP 8 Remove the faucet handle/ Use cleaning brush supplied Wash the entire outside sur- Disassemble the faucet/ stem assembly by unscrew- with the server to thoroughly face of the lid assembly with stem assembly.Thoroughly ing the faucet nutjustbehind clean the fill tube of the lid a mild detergent and water wash all faucet parts, drip the faucet handle. assembly and the faucet solution and rinse with hot tray and cover in a mild spout. water. Do not submerse, detergent and water solu- NOTE:Thoroughly cleaning tion, Rinse the parts in hot the lid assembly fins will water. Sanitize the parts for prevent inaccurate level five minutes, then air dry readings. completely. s. w ''F'C STEP 9 STEP 10 Remove the drip tray and Reassemble the faucet and drip tray cover. Thoroughly attach it to the dispenser. wash in a mild detergent Wash the entire outside and water solution. Rinse surface of the server with a the parts in hot water, clean damp cloth. Do NOT clean this equipment with a water jet device. 39483.2 012510 #18 BUN Nserve, s t BUNNserveo Equipment Specifications for BrewWISE8 Dual ThermoFresho ✓ Electric: 120/208 volt 30 amp 4 wire (two hot, neutral, ground) service must be run for each brewer. Qb9 Must provide L14-30R electrical receptacle for each unit. pia-30R Electrical connections must be within 41/2" feet of proposed brewer placement. ✓ Plumbing: Minimum 1/2" inch water supply line with either Vor 1/2" supply stop. Plumbing connections must be within 41/2" feet of proposed brewer placement. NOTE - If a backflow preventer is required by code, a shock arrestor should be installed between backflow preventer and dispenser. ✓ Countertop/walls: Ensure a pre-drilled 2" inch diameter whole is drilled through the countertop for electrical and plumbing needs. Additional access holes Drill 2" Hole for inside the cabinet must be cut to allow for electrical and plumbing plumbingg lines between solid walls. I O ' V 08 Ej'T w s t 35.7 F7 21.8 20.2 �- #18 BUNN® ITEM# PROJECT TF Servers DATE ' ff BUNN ThermoFresh® servers Vacuum insulated to keep coffee hot for hours 4 • Contemporary styling and wrap program for maximum merchandising. • Built-in drip tray is easily removed for cleaning. i • Large cup clearance allows for dispensing into cups, decanters and thermal carafes. • Fast flow faucet. • Brew-through lid. • Integrated sight gauge assembly allows for easy cleaning. • Innovative faucet design. • Improved space saving profile. • Ideal for use with Single or Dual TF DBC Brewers. 1 and 1.5 gallon TF Servers Dimensions(1 gal).20.6"H x 9.6"W x 14.1"D (52.3cm H x 24.4cm W x 35.8cm D) Dimensions(1 5 gal): 22.5"H x 9.9"W x 16.3"D (57.2cm H x 25.2cm W x 41.4cm D) For current specification shoats and other information,go to ppmbunn.cI2 . . I ,,. Dual TF DBC Single TF DBC H.. TF Server Handle(orange) Brewer/Server Compatibility Product No.:34600.0001 Product No. 34800.0000 Product No:39081.0001 Brewer 1.5 Gal TF 1 Gal TF w/base w/base ICB No No ;f ICB Twin No No ICB (tall) Yes Yes ICBTwin (tall) Yes Yes ITCB No No 4: �1 ITCB(ta/1) Yes Yes SingleTF Yes Yes (servers sold separately) (server sold separately) Dual TF Yes Yes Model Agency 'Listing TF ServerPatents Apply 04/07 E9001.0030C s;2 Kan-Pak, CDG 211 Series Liquid Dispenser CDG Series liquid dispensers are cost-effective refrigerated liquid dispenser systems capable of dispensing up to two different bag-in-box products. • Simple product dispensing for various liquid products including milk,cream,cold coffee, juices and many more! • Manual,lever operated dispensing system ensures maximum'up-time'with no microprocessor issues • Holds two 9.5 Litre/2.5 Gallon bag-in-box products for refrigerated dispensing • Best value on the market delivering the fastest return on investment and maximum profitability • Simple to install and easy to use•remove from carton and power the unit up ...that's all there is to it! 4' Specificatiotls; •Dispenses two products.Manual,lever operated •Capacity:2 x 9.5 11tres/2 x 2.5 Gals •Weight:77 lbs •Dimensions:22"x 12"x 25 1/2"(L x W x H) s •A/C Supply Voltage: 120VAC/60Hz/1 P/4Amp •Refrigeration:Compressor cold wall evaporation; A accurate to 34°F/0°C in valve assembly •Environmentally friendly 134A refrigerant.CFC-free s-t •Stainless steel construction with polyurethane insulation •Shipping Dimensions:27"x 17"x 30"(L x W x H) Shipping Weight:84 lbs. • CDG 211 is certified to NSF/ANSI L T('ii Standard 20 and certified to UL 471 ,\, /, c �I r us and CSA C22.2 No.120 " lntertek lntertek For more information, please contact us via phone or email at 1-800-378-1265 or sales@kan-pak.com Ka Pa k. Please visit us on the web at www.kan-pak.com i, s i i_, r. 67005 r2-0 BUNN Fresh Mix Dispensers with 4 or 5 hoppers ers Features Fresh Mix Dispensers with 4 and 5 Hoppers ITEM# Features: Model PROJECT • Capacity: FMD-4:One,8-pound hopper, FMD-4 three.4-pound hoppers 1, .4 . , Dimensions: FMD-5: Five,4 pound hoppers 29.3"H x 19.3"W DATE • Large,lighted front graphics for merchan- x 21.2"D dising — - • 6.4 gallon hot water tank to meet peak serving times • Cup clearance at ',"to accommodate common cup sizes • Electrical and plumbing components easily accessible through front and top • Variable speed motors allow control of j( product consistency in mixing chamber I Model (75 to 6.6 grams of powder per second) FMD-5 • High speed,heavy-duty whipper for Dimensions: • • complete product mixing 29.3"H x 19.3"W • Front of machine access to tank drain for x 21.2"D F AID-4 FMD-5 easy service --� • Key lock on the door prevents tampering • ETL safety and NSF sanitation listed. ProductsRelated ! BUNN' C;r,7o:.-tc Offices For current specification sheets and other Features deluxe whipper chambers: 1400 Stevenson Drive information,go to www.bunnomatic.com. Springfield,Illinois 62703 1.Robust whipper to ensure full flavor yield. Phone BUNN recommends the use of our Easy Clear'Water 800-637-8606 2.Specialty designed self cleaning mixing chamber. 217-529-6601 Quality Systems to assure perfect taste. Fax 3.Exhaust fan to siphon off moisture that can cause 217-529-6644 Easy Clears EQ-II-TL powder buildup. Technical Se Ices 70 Product No.:30344,1001 4.Hot water Internet Dimensions: hftp:/Iwww.bunnomabc.com 15/s"H x A"W x 4"/32"D dispense for easy cleanout. � I��;��. + ✓ 16431 Carmenita Road, Easy Clears'ED-11-TL -' S.Quick disconnecting I Cerritos,California 90701 Product No.:30244.1001 parts for thorough RecwilWhpporC'mW Phone 562-926-0764 Dimensions: sanitizing. F amcdlww Fax 3 , t /�. } 1 MborpChember-. 562-926-0858 14/,�°Hx5/6"Wx5/,6"D �� l (for most serving capacities) 1 ` dus o" �i \' :, Aurora, Industrial Ontario, Parkway South Five hopper r ^- � Y.� � Aurora,Ontario,L4G 3T9 model shown. Phone 905-841-2866 d Fax N W Tepsnse 905-841-2775 BUNN*practicescontinuous product research and improvement.We reserve the right to change specitications and product d*n without notice.Such Patents O al revisions do not entitle the buyer to corresponding changes,improvements,additions or replacements for previously purchased equipment. ApplyNSF. D5 #Zo 13UNN' The Mark of Quality in Beverage Equipment Worldwide Dimensions & Specifications Model Product# Volts Amps Tank Heater Total Capacity Cu. Shipping Cord Watts Watts Ft. Weight Attached FMD-4 34900.0002 120 15 1700 1800 4 2 gal/hr 103 120 lbs. yes FMD4 34900.0003 120/240 20 3500 3600 8.3 gal/hr 10.3 120 lbs. yes FMD-5 34900.0000 120 15 1700 1800 4.2 gal/hr 103 123 lbs. yes FMD-5 34900.0001 120/240 20 3500 3600 8.3 gal/hr 10.3 123 lbs. yes Electrical: 120V model requires 2-wires plus ground service rated 120V,single phase,60 hz.120/240V model requires 3-wires plus ground service rated 120/208 or 120/240V,single phase,60Hz. Plumbing: 20-100 psi 0 3"90 kPa)from a 3/K"(10 mm)or larger supply line.A shut-off valve should be installed in the line before the unit.Install a regulator in line when pressure is greater than 90 psi to reduce it to 50 psi.Supplied with 3/A"(10 mm)male flare fitting. FRONT VIEW 1930—. 19 30 8 8 8 8 FMD-4 FMD-5 BACK VIEW SIDE VIEW _176eo� --z1,s_ i i InM F•--14.66--+{ i L_t•--15.68-----•y All dimensions shown in Inches. R......)M1larx'(:nrppm/lon unvn allrop}ng6b nlatlR Ju mu/pr/alt i+IhgHyWl[ana Plmn Coilx(Buxn OMolrcfo MJaen'penn/ttbn krt7wOqutP 411'M1flolnJ/G/sp,W/tanon. RVZC30 & RVZC30BB Specifications • Low Temp Reach-Ins with 63" Doors ient Effective 1I1112, all Zero Zone display cases manufactured for s within the U.S.meet or exceed current DOE energy requirements. ENERGY DATA LINEUP DATA DUAL CASE DATA(Includes 1 Pair of End Panels) Per Door Avg. 1.. 1.• 1.• 1.• Refrigeration I.C. F.F. I.C. F.F. I.C. F.F. I.C. F.F. I.C. (see note#1 for components included baseline 8tuh) F.F. EvaporatorI. Temperature(°F) jj -7 -16 -7 -16 -7 -16 -7 -16 Baseline Btuh' 2' 2,220 2,390 3,110 3,350 4,010 4,320 4,900 5,290 Discharge Air Temp.rF)(wl 8°F Superheat) -3 -12 -3 -12 -3 -12 -3 -12Btuh DeductsBack-To-Back(Model BB)No-Energy Doors Btuh Adders Permanent Split Capacitor(PSC)** 40 40 T-8 Electronic Lighting`* 120 120 Standard-Energy Doors** 200 210 ELM HG2(wl Heated Glass) 55 58 Optional Glass-Windowed End Panel-Each 1 900 1,000 Fan • , 0.3E2C 0.60 40 0.90 60 1.20 80 1.50 100 High Efficiency Electronic(SSCIECM) Permanent Split Capacitor(PSC)"" 0.2 0.52 60 0.78 90 1.04 120 1.30 150 III iJIM irp�mgpp IT.JPN TV. LED Lighting(Anthony Optimax Pro24) Low Power 0.1 0.30 36 0.45 54 0.60 720.75 90 T-8 Electronic Lighting`" 0. 1.45 174 1.94 233 2.42 290 2.91 349 • Door Heaters(11 5V) IT. Tit Loa Anthony 101 (Standard-Energy Doors)**2 1.59 183 3.51 404 5.04 580 6.58 758 8.17 940 Anthony ELM HG2(wl Heated Glass)2 0.91 104 1.99 229 2.86 329 3.76 436 4.65 535 Anthony ELM(Low-Energy Doors)7 0.81 93 1.79 206 2.56 294 3.39 390 4.15 477 Anthony ELM II(No-Energy Doors)z 0.79 91 1.78 205 2.58 297 3.31 381 4.05 466 1. t: Defrost Heater h 4.00 832 8.00 1,664 12.00 2,496 16.00 3,328 20.00 4,160 * Not available in the U.S.market for equipment manufactured after December 31,2011. Notes: 1. Baseline Evaporator Btuh based on parallel rack system,LED lighting(Optimax Pro24 Low Power),low-energy doors(ELM),and SSC electronic fan motors. 2. Door Options:Standard-Energy and ELM HG2 wl Heated Glass=heated glass and rails:Low-Energy=no-heat glass and heated rails;No-Energy=no-heat glass and no-heat rails.All options have frame heat. 3. For condensing units(non-rack system),multiply total Btuh rating by 1.06. 4. Amps are based on electrical nameplate values,watts are based on laboratory observations of actual energy use. 5. One fan motor per door. 6. Electric Defrost:1 per day.19 minutes frozen food.28 minutes ice cream.Failsafe 45 minutes.Refer to the Installation&Operation Manual for details. 7. Hot Gas Defrost:1 per day.12 to 22 minutes.Failsafe 30 minutes.Refer to the Installation&Operation Manual for details. PHYSICAL DATA -- Number of Weight(lbs.) Case Capacity Baseline R-404A Outlet helves Refrigeration Piping Size(in.) Doors RVZC30 RVZC30BB Suction Line O.D.(Std.Refrig.Exit) 7/8 2 675 1,350 27.8 51.0 55.6 2 to 5-Door Suction Line O.D.(Top Refig) 5I8 3 925 1,850 41.4 76.0 82.9 4 1,235 2,475 55.1 101.0 110.1 Liquid Line O.D.(Electric Defrost) 3I8 5 1,575 3,150 68.7 125.9 137.4 Liquid Line O.D.(Hot Gas Defrost) 1I2 End Panel 30 60 NIA NIA NIA S 3112115 S-03-H RVZC30 & RVZC30BB Specifications Low Temp Reach-Ins with 63" Doors ELECTRICAL BOX(TYP.) h Drain �.. Dim. it 24" �I 2 621/8" 311/16" 3 921/2" 46114" ---� 4 123" 611/2" 5 153 3/8" 76 11/16" Ii 1"PVC DRAIN TRAP(TYP.) OPTIONAL i (REVERSIBLE) REFRIGERATION EGRESS(TYP.) 2 1/2" �� DRAI(OPTION FOR END i DRAIN TO PANEL i EITHER SIDE) TYP, i 0 3 3/4'TYP. 4• 3 314"TYP. �{ 2" OPTIONAL TOP REFRIGERATION CONNECTION 22"OR 24" SHELF 81 318" 641/2" CASE INTERIOR HEIGHT HEIGHT 63' DOOR HEIGHT 8 1/2" 21/2" FLOOR 14" 3 112"BASE ro OF DRAIN HEIGHT 30 114"(BASE) 5 3/8" 59 5l8"(BASES) 33 3/8"(DRAIN) 2 1/4" 64114"(DRAIN) 35 5/8"(KICKPLATE) 68 314"(KICKPLATE) 36 5/8"(BUMPER) 70 3/4"(BUMPER) 37"(DOOR HANDLE) 71 1l2"(DOOR HANDLES) ■ Top refrigeration connections or top electrical connections increase case height by up to 4 inches, • BB(Back-to-Back)available in 2,3,4,and 5-door sizes. • End Panels and Insulated Dividers=2112". ■ All dimensions are nominal. 3/12/15 Specifications are subject to change without notice. Case designed to operate in an ambient temperature of 75°F and relative humidity of 55%or lower. Zero Zone,Inc. 1 110 N Oakridge Drive I North Prairie,WI 53153-9792 E O L U T I O N Toll Free:800-2474496 1 Fax:262-392-6450 NSF Zero-Zone.com ) cE Y�us ©2015 Zero Zone,Inc. Intertek #34 RVZC30 & RVZC30BB Specifications r V Z. Low Temp Reach-Ins with 63" Doors ENERGY DATA LINE UP DATA INDIVIDUAL CASE DATA(Includes 1 Pair of End Panels) �,. Evaporator Temperature(°F) 7 16 -7 16E3,'2O -16 7 .16 •7 -16 Baseline Btuh'2 3 960 1,030 2,300 2,470 3,a40 4,110 4,420 5,030 5,420 Discharge Air Temp.(°F)(with 8°F Superheat) -3 12 3 12 ?2 -3 •12 -3 -12 Back-To-Back(Model BB) -75 •85 No-Ener Doors -50 -50 Btuh Adders Permanent Split Capacitor(PSC) 40 40 LED Lighting(Anthony OptiMax Pro)High Power 35 35 T-8 Electronic Lighting 120 120 Standard-Energy Doors 200 210 ELM w/Heated Glass 55 58 Optional Glass-Windowed End Panel-Each 900 1,000 Motorsi Fan ' High Efficiency Electronic(SSC/ECM) 0.30 20 0.60 40 ;04 60 1.20 80 1.50 100 Permanent Split Capadtor(PSC) 0.26 30 0.52 60 90 1.04 120 1.30 150 Lighting System 0 . . WE 0 LED Lighting(Anthony OptiMax Pro)Low Power 0.16 19 0.32 38 58 0.63 76 0.79 95 LED Lighting(Anthony Op6Max Pro)High Power 0.24 29 0.48 58 0,73 88 0.97 116 1.21 145 LED Lighting(Gemtron Polaris) 0.13 15 0.25 30 0.38 45 0.50 60 0.63 75 T-8 Electronic Lighting 0.58 70 1.45 174 1.94 233 2.42 290 2.91 349 D.. Anthony 101 (Standard-Energy Doors)2 1.59 183 3.51 404 5,04 580 6.58 757 8.16 938 Anthony ELM w/Heated Glass 1 1.08 125 2.51 289 3.20 368 4.59 528 5.67 652 Anthony ELM(Low-Energy Doors)2 0.90 103 2.12 244 2.96 340 3.82 439 4.70 541 Anthony ELM II(No-Energy Doors)2 0.79 90 1.78 205 2.58 297 3.31 381 4A5 466 Gemtron Polar(Standard-Energy Doors)2 1.56 180 3.26 376 4.70 541 6.29 724 7.81 899 Gemtron Polar LE(Low-Energy Doors)2 1.11 128 2.36 272 1 3.34 385 4.48 516 5.55 639 a Defrost Heaters 4A0 832 8.00 664 1 12.00 1 2,496 16.00 3,328 20!0 4,160 Notes. -energy doors,aid SSC electronic fan motors. 1. Baseline Evaporator Btuh based on parallel rack system,LED lighting(OptiMax Pro low power or Gamtron Polaris),low 2 Door Options Standard-Energy and ELM w/Heated Glass=heated glass and rails.Low-Energy=no-heat glass and heated rails;No Energy=no h at glass and no-neat rails.All options have frame heal. 3. For condensing units(non-rack system),multiply total Btuh rating by 106. 4. Amps are based on electrical nameplate values,wafts are based on laboratory observations of actual energy use. 5. One fan motor per door. 6. Electric Defrost:1 per day 19 minutes frozen food.28 minutes ce cream.Failsafe 45 minutes.Refer to the Installation&Operation Manual for details. 7. Hot Gas Defrost 1 per day 12 to 22 minutes Failsafe 30 minutes.Refer to the Installation&Operation Manual for details. PHYSICAL DATA Baseline R-404A Outlet Number of Weight(lbs.) I Case Capacity Refrigeration Piping Size(in.); Doors RVZC30 RVZC30BB Facings(ft) PaCkOLIt(ft)22"/24"Shelves Suction Line O.D.(Std.Refrig.Exit) 718 2-Dr 675 1,350 27.8 51.0 55.6 2 or 3 Door Suction Line O.D.(TopRefrig) 3/8 3-Dr 925 1,850 41.4 76.0 82.9 4 or 5 Door Suction Line O.D.(Top Refng) V2 4-Dr 1,235 2.475 55.1 101.0 110.1 Liquid Line O.D. 318 5-Dr 1,575 3,150 68.7 125.9 137.4 End Panel 30 60 NIA N/A N/A SS-03-A 4/26/11 RVZC30 & RVZC30BB Specifications Low Temp Reach-Ins with 63" Doors " I t ELECTRICAL I . BOX(TYP) In n I I) 2-Dr 621/8" 311/16' ij 24" 3-Or 92112" 461/4' 4-Dr 123" 611f2" 5-Dr 1533/8" 7611/16" 1"PVC DRAIN TRAP P.) OPTIONAL (REVS SIBLE) REFRIGERATION 21/2' D I�(END OPTION FOR EGRESS(TYP.) 13 PANEL EITHER SIDE) TYP. 0 3 314'TYP. 4• _T 3 3/4"TYP. �— 2" OPTIONAL TOP REFRIGERATION CONNECTION 22"OR 24" SHELF 81 3/8" 641/2' CASE INTERIOR HEIGHT HEIGHT 63' DOOR HEIGHT 81/2' 21/7 t TO IZ FLOOR 14' 31/2"BASE HEIGHT OF DRAIN 301/4'(BASE) 5 318" ��rA 59 516'(BASES) ---�1 33 3/8'(DRAIN) �) 21/4" 1/4'(DRAIN)C{ 35 5/8"(KICKPLATE) 68 3/4"(KICKPLATE) 70 3W(BUMPER) 36 5/8"(BUMPER) 37'(DOOR HANDLE) Tt 112'(DOOR HANDLES) • Top refrigeration connections or top electrical connections increase case height by up to 4 inches. • BB(Back-to-Back)available in 2,3,4,and 5-door sizes. • End Panels and Insulated Dividers=21/2". ■ All dimensions are nominal. 4126111 Specifications are subject to change without notice. Case designed to operate in an ambient temperature of 75'F and relative humidity of 55%or lower. Zero Zone,Inc. 1 110 N Oakridge Drive I North Prairie,WI 53153.9792 cC 1111/U /'�y E O L U T I O N Toll Free:BM247.4496 1 Fax:262.392-6450 Zero-Zone.com Int Wek H-MSTE De(ember 2008 Rephc,,s WOSTE,Ntiy 201)8 M Series AIR-COOLED CONDENSING UNITS 1/2-6 HP Indoor and Outdoor Models Technical Guide l ! a: T. { i e: MOH • MOz • MOS :5: Oracle # 03170192 Zero Zone Part # 69-9394 Heatcraft Model # MOH0111.62 HERMETIC COMPRESSORS Performance Data - Low Temperature (R-404A/507) 0, i 90 Model 'F Ambient Suction Temperature Compressoom 0• MOH011 L6 CF04K6E 7 030 6,240 5,370 3,850 3,330 2 63Q MOH014L6 CF06K6E 10,500 9,380 7,830 6.090 4,890 4 Q80 MOH019L6 CFQ6K6E 12,100 10,180 8,910 6,580 5 530 4,570 !+"OH025L6 CF09K6E 15 550 14 5OC 12,700 9 00D 7 560 6,220 MOH031 L6 CF 12K6= 18,840 17 8 3 15,140 11,540 9 790 8 070 R-404A/507 Ca acii BTU H ia, 95°F Ambient Suction Temperature Mode) Compressor 0°F q OF -204 - 5'F -3 MOHO i 1 L6 CF04K6E 6 640 5,750 4,920 3 650 3,020 2,3b0 MOH014L6 CF0WE 9,900 8.840 7,750 5 670 4 710 3 680 MOH019L6 k-TOWE 11 400 10100 8 7 50 6 040 5 030 4150 MOH025L6 CF09K6E 15 400 13 700 12 00� 6,30 6,950 5,750 p 470 "HOCF04K6E 6 310 5 170 4460 3 300 2.660 2 07Q CROWE 9 310 8 280 i 260 5280 4350 3 510 CFOWE 10 701 9 430 8 170 5 S1 4 57 7 MOH025L6 CF09KE•E 14 5Q0 12 800 11,200 6,130 6 410 5,220 INAOH031 L6 CF 12K6E 17 60 115.090 13 410 10 700 9 040 7 320 � . , blent Suction Temperature Mod I Compressor -0()F !AOH011 L6 CF04K6E 5 240 4 450 3 620 2.630 MOH014L6 CF06K6E S 310 7 340 6 420 4.580 3,730 2,990 !,40HQ19L6 CFC6K6E 9.33Q 8 170 7 040 4 920 3,980 3 090 N'OH025L6 CF09K6F 12 70U .1.4J.-', 9 90:1 7 030 5.760 4,590 h;0H031 LG CF12K6E 15,700 4 00 12,400 9 250 7 690 6 100 HERMETIC COMPRESSORS Electrical Data YOH01'�6' I CF04K6E-PFV I 208-230 1 1 60 1 86 159.i 1 i 5 10,5 115.0 1 :O.G 15 1 2r 7.0 15 HERMETIC COMPRESSORS Unit Specifications Compressor '0' Liquid n Lbs. [—D(In.) W(in.) Win.) Lbl- DatadBAI� Suctio FAOH011L6 A CF04K E 3/8 57 1 5.5 ? 2b 1i t 23 3�4 17• ,4 15 73 Dimensional Drawings OUTDOOR LEFTVIEW FRONT VIEW A ` I T Heatcraft Refrigeration Products, LLC 115 Viest Park Place Blvd.•Stone Mountain,3A 3009;USA 800.3.i.1881 •w,vw•.heatcraftrpd com H-h4578-120E Veisic- :1}0 �[ #38 Kiw.-Pak CDG 211 Series Liquid, Dispenser CDG Series liquid dispensers are cost-effective refrigerated liquid dispenser systems capable of dispensing up to two different bag-in-box products. Fc aturc��: • Simple product dispensing for various liquid products including milk,cream,cold coffee, juices and many more! • Manual,lever operated dispensing system r ensures maximum'up-time'with no microprocessor issues • Holds two 9.5 Litre/2.5 Gallon bag-in-box products for refrigerated dispensing • Best value on the market delivering the fastest return on investment and maximum profitability • Simple to install and easy to use-remove from carton and power the unit up ...that's all there is to it! specific�jlio lls: •Dispenses two products.Manual,lever operated •Capacity:2 x 9.5 Litres/2 x 2.5 Gals •Weight:77 lbs ,y, l' •Dimensions:22"x 12"x 25 1/2"(L x W x H) •A/C Supply Voltage: 120VAC/60Hz/1 P/4Amp •Refrigeration:Compressor cold wall evaporation; accurate to 34°F/0°C in valve assembly •Environmentally friendly 134A refrigerant.CFC-free • Stainless steel construction with polyurethane insulation �� •Shipping Dimensions:27"x 17"x 30"(L x W x H) Shipping Weight:84 lbs. • CDG 211 is certified to NSF/A.NSI Standard 20 and certified to UL 471 c�us !. and CSA C22.2 No. 120 Intertek Intertek k fr For more information, please contact us r- via phone or email at 1-800-378-1265 or sales@kan-pak.com Ka Pa k. rl Please visit us on the web at www.kan-pak.com 0. y e1 Kali-Pak II l� �� I 1 xu ® FBD Partnership, LP 1866.323.2777 1 sales@fbdfrozen.com I fbdfrozen.com #39 ` „_,,, ,.�•� 563 SPECIFICATIONS DIMENSIONS Countertop unit:Width: 20.3 in (514 mm) � Depth: 32.4 in (822 mm) \°F�Nq 514mm Height:41.4 in (1052 mm) (with merchandiser door) Unit on base cart: Height: 76.0 in (1915 mm) (with merchandiser door) Top°`°0oa CAPACITY(60Hz) Barrel size: 176 oz Continuous draw: (alternating barrels): 3,300 oz/hour 34" Recovery time: 4 minutes 864mm 4 1052mm ELECTRICAL REQUIREMENTS 200 to 245 VAC single phase; 3 wire, 20 amp 69" 1753mm REFRIGERATION 19,000 BTU/Hr, R-404A(50Hz) O 76' 15,000 BTU/Hr, R-404A(60Hz) 1815mm SPACE REQUIREMENTS Sides and back: 2.0 in (51 mm) minimum Top: 12.0 in (305 mm) F�° o WEIGHT °a Operating unit: 390 lb (167.8 kg) Base cabinet: 74 lb (33.6 kg) 32.°" SYRUP CONNECTION 822mm Bag-In-Box(BIB) F g MOTORS 60Hz(50Hz) Beater: (3) 1/6 HP(120 w) ,,�� C E Fan: (1) 1!4 HP(135 w) a ((��%%)) a WATER REQUIREMENTS Fresh water, minimum 3/8" supply, 30 psi flowing(207 kPa) OPTIONAL ACCESSORIES Base cabinet w/casters (Part#12-2516-0001) Leg kit(set of four) (Part#12-2533-0001) Painted or stainless steel side panels Water-cooled unit V1 Various door options (see spec sheet) Remote condenser(see spec sheet) Frozen Beverage Dispensers Conforms to LAPC Conform. s to LAMC.CB Compliant.AVNZS 3820 Compliant.ROHS Compliant.FBD strives for cono e noom enpno m mts and engineering innovations.Equipment design and/or SPWfications may change without noti-FBD-Frozen Beverage Dispensers. Ln 8161 Interchange Parkway,StAe 115•San Antonio,T%78218.210.637.2800-1,866.373.2777"Fax 210.637.2844•w fbdlrozenxan ,02012 FBD Partnership,I.P.FBD'',the FBD logo,and 11,01'NO Low►roaw`are trademarks of FBD Partnership.LP,all rights reserved Frozen Beverage DispensersFr PRODUCT FEATURES • InlineCarbonationTM creates consistent over-run, HIGH quality and yield 9 AccuFreezeT"' delivers the most consistent frozen RROFITABILITY beverages • RapidFreezeT"' Cold Chamber system improves recovery and draw-time,while reducing compressor OPERATING COST run-time • Electronic Simplicity offers easy-to-use keypad 0- f r� Fruzen8evera e0�s interface r1® - & Daman • Optimal Use of Counter Space with minimum :'`�io ventilation of two inches side or back rio am: • Simple Design delivers Extreme Reliability using � .•► fewer parts O • Dispense carbonated or noncarbonated beverages with individual barrels using simple on-the-spot conversion • ScrollTm Compressor provides more reliable operation than reciprocating compressors with fewer moving parts s: 0 .btu FBD Partnership, LP 1866.323.2777 1 sales@fbdfrozen.com I fbdfrozen.com #46 TIDEL TACC w R r',et 30'/4" Specifications TACC Cabinet Dimensions: Width- 21" Height - 30 1/4" Depth - 16" (21 '/2" including Control Panel) Bill Acceptor Cabinet Dimensions: Width - 12" Height- 30 1/4" Depth - 16" Shipping Weight if Shipped Together - 510 lbs. Power Requirements: 110 - 250 VAC. Frequency- 50-60 Hertz, 3 wire - single phase Power Connections: The Sentinel must be connected to an isolated power circuit or Tidel approved Surge Suppressor. An isolated circuit must consist of a LEAD, NEUTRAL and GROUND, connected directly to the power distribution panel and cannot share the same conduit as other equipment. The socket/outlet shall be installed near the equipment and shall be easily accessible. Cabinet Construction - '/4" thick, (6.350 mm), welded steel. Door Construction - 3/8" thick, (9.525 mm), steel Maximum Cable Length Run (TACC to Peripheral Device) Bill Acceptor Cassette Capacity - 1400 bills EF 1 item #77 I x, 2 EF 1 item #77 For more than a quarter century,Tidal has been the recognized leader in the r manufacture of retail cash security systems. With over 200,000 Timed , .. Access Cash Controllers (TACCs) shipped, major retailers throughout the world have turned to Tidal to provide solutions to their cash handling needs. SentineJTM, Tidel's leading-edge cash management system, builds on TACC"s established legacy as a robbery deterrent. Sentinel has been designed to further reduce the risk of internal theft, streamline in-store management time, and create greater efficiencies in store operations, thereby improving overall customer service. The Sentinel family of Cash Management Systems is designed with flexibility and efficiency in mind. The Sentinel installs as a node on your existing network, and its proprietary Windows based software provides secure, 2-way communication between the Sentinel, POS and back office 12- reporting system. The networked Sentinel system allows users to view and 33" (3os�ml -- download transactional data or reports, remotely install currency updates, (838 fil SPECIFlCA:T4ONS: iownload software enhancements and transfer status indicators or data l;{t iph1: ��1(I Ils.!2:�'t kei-1'iti,hi!!�+�:iri[iiol irlutil'le logs. Tidel's software also provides the unique ability to electronically "command and control" the operation of the Sentinel through the POS Gahi"t" ii j011: s"i JS"il>i rel terminal, providing full accountability and effectively closing the cash rtau;i 'i'°t''ot management loop. rni'rer Ar[jui[emcne: IN!Vt- ri(Ihi of 220 VAC REi. f!1:!'f-I�611UCC[innS' i;t[tillta ld.tilltpta:lnll trr n trf.tliCr1lf lint„(,cif C!!+i f6tr°i51,11�[!p}'her of'd11i I'Lit,!i' HARDWARE FEATURES: SOFTWARE FEATURES : li',;r;!j +f,,i,1-,uu!I 1!iy: [•41 111:ilLt! alai r i t+G!la 1,0i.:[fill t.t!id-Tubr ra.r.l!al Gal Ihr,t hrtftli;lluant!!rfl,,,•i frinr jla:a?Ir!r`I;1�,ur` inl;l llnir�lgl;{lo I;,i tit Fi'!; T. 1 1, 1 rj f 1 I t• irf* ,. el •r?!�Ir,2J1. {Il lc[.. +1',TCf Ti.ndrt,i[{ :c"[91.. I � 1i;i,of!i'it t!Ilrir tC144 tiJIPi4}'[;r:,flti�r t? 1.l,"`. ,ff1H r'li!.. •;:'I N hill,,itoly ililr✓'ii 14.11 r11`w KL A(G[Iligtiet ri=ILit 1. r 51;irll;;i[�,rey rl4il11WU:,LPCt+IP1 r`ri i.Itj.:,T!a!I_a:tiVLF.�Ft1'�4.�ii%"� "ti l'ili'j.�PRip/YiI:" � 1- rl 1 U Illlrt ti6.t 1 n4 i�i 1 m.�li'it i,nll 4 t�+itliGrlf if,`.!li i1 l '.Iji' '.t Uir'Inlloli. iic',.=to it it i,.u.pt .Il'i-:1f+� rl, !til; h J.17r.ttj'y,8,f-p!{ un{II;,f•L, u :rt lit:ih','.d1 .:!:I:i:: r!!; rtl ,i!.:� �i f'.:.:, r. I r. I,.. :L.i�,.(.� r fir rJCI".nb jl:vi VVARRAId3 Y: ��@J_ , I 1�I I '.it ' i ( i.: ...i .. :1 1'• (+O f #67 hand sink PROJECT: SEVEN ELEVEN EF 'I item# 27 11145 Monroe Road V�® CUSTOMER: IN STEP FOODSERVICE CJ C Matthews,NC.28105 LOCATION. ORACLE 3145473 Phone: (704)841-1090 Fax: (704)841-1590 DRAWNBY EAS CHECKED BY MW SELECT STAINLESS ITEMk. 37994 DATE. 7/7/09 QUANTITY 1 RE WON DATE: 914nO EAS iPR! Manufacturer of Quality Food Service Equipment MODEL SHS•1-VE-MR•CUSTOM I SHEET 1 OF 1 "SINKS"GENERAL NOTES: APPROVED FOR FABRICATION ❑ APPROVED 1. SINK BOWL: 16 GA. S/S; 12"X 1O"X 6"(D) ❑ APPROVED AS NOTED A. BASKET DRAIN: BK RESOURCES "BKDR-2" ❑ RESUBMIT APPROVED BY. TITLE. DATE: FAUCETS BY OTHERS *- 151/2" 13/4" 12" 13/4" 16" A LV EDGE ON FRONT 2"@ 45° PLAN VIEW R3" N 1 1/8"0 R ._loll2" 4" —SINGLE THICK _T 0 SIDE SPLASHES ON BOTH SIDES ELEVATION SECTION "A" SCALE 3/4'-1'0* SCALE 1 1R'=1'-0' . isc. rolec s seven eleven - - wg #67 Hand sink SS SELECT N5F Nov S F, PRODUCTION LINE STAINLESS SMALL HAND SINK FEATURES& CONSTRUCTION: Our sink bowls are fully fabricated for consistent metal thickness throughout the bowls. Ali comers are fashioned to have a 314"radius both vertically and horizontally Our top is constructed with a 1-3/4"tum down. Our backsplash is 8"tall from the deck, with a 2"return / at 45°and a standard 1"rear turn up. /t includes(2) 1-118"faucet holes punched on 4"centers. 0 A 1-1I2"basket strainer per bowl is included. The sink bowl 0 is 18 ga type 304 s/s and is 6"deep. STANDARD SIZES (in,) MODEL BOWL LENGTH WIDTH HEIGHT PL-SHS-1 14X10 17 15 14 DATE: MODEL NO: SPECIFICATIONS PROJECT.' 17._� PRODUCTION LINE - SMALL HAND SINK 1 .. ME ---15'I-F A" }-+— ° g• I 13%4" 0 0 }� 8' DIMENSIONS (in.) MODEL JAPPROX WT.(Ibs.)** PL-SHS-1 8 SELECT STAINLESS 405 E. South Main Street, P.O. Box 599. Waxhaw, N.C. 28173 Ph:704-843-2334 Tog Free:1-888-843-2345Fax-704-843-t 757 BIB Rack S � ry w x Y. — s Organizational System The BIB Rack is designed using the highest quality materials and proven technology. BIB Rack Bag-In•Box Organizational System ` > Space saving > Up to 21 BIB pumps > Easy BIB syrup change out T, > Dispensing Solutions that?Our,A(,ore _ �®®moo x • r�-_-.-, r lancercorp.com BIB Rack �s SPECIFICATIONS / 1 BOX WIDE MODULAR FLAT SHELF r Width: 15"(381 mm) Depth: 19"(482.6 mm) Height: 11"(279.4 mm) p MODULAR INCLINE SHELF / Width: 15"(381 mm) Depth: 19"(482.6 mm) Height: 12"(304.8 mm) 1 Box Wide 2 BOX WIDE MODULAR FLAT SHELF Width:28"(711.2 mm) Depth: 19"(482.6mm) Height: 11"(279.4 mm) MODULAR INCLINE SHELF Width:27"(685.5 mm) Depth: 19"(482.6mm) Height: 12"(3D4.8 mm) \ 3 BOX WIDE MODULAR FLAT SHELF Width:39""".6 mm) ao Depth: 19"(482.6mm) Height: 11"(279.4 mm) 2 Box Wide MODULAR INCLINE SHELF �9 Width:39"(990.6 mm \ Depth: 19"(482.6mm) y Height: 12"(304.8 mm) OPTIONS Powder coated black finish 39- Flat or inclined shelves Single,double,or triple wide shelves Top shelves Pump mounts available top,right or left side 3 Castors Flojet or Shurflo BIB pumps \/ 3 Box Wide Flojet or Shurflo transfer valves Lancer and/or Liqui Box connectors Regulator management systems Customer Service: Customized systems pre-assembled to your company's Should you require more information about our products,please do not specifications in multiple configurations. hesitate to contact our customer service desk at custserv@lancercorp.com. Warranty: For warranty specifics by product,contact your Lancer Sales Representative. Oar Equipment design and/or specifications are subject to change without notice. Lancer Corp. 6655 Lancer Boulevard•San Antonio,TX 78219 210-310-7000.1.800.729.1500 •Fax:210-310-?250 lancercorp.com `•^°'� BIB Rack Spec Sheet 01/14 -Vendo S ANDENVENDO AMERICA INC OPERATION Display and Keypad Upper Right Upper Left Shelf Timers Power Button Shelf Timers LED Display TIMER TIMER <J C O O C,-- Q O C C O Lower Left Shelf Timers E card slot Middle Right Li I Shelf Timers Middle Left Shelf Timers Time Button Lower Right Shelf Timers _J Timer Setting and Operation Note: to help prevent keypad damage, push keypad buttons only with finger or thumb; do not use fingernail, utensil, tool, pen, or other object. Circulation fans may be turned on or off by the switch at the top rear of the cabinet. Normal Operation Pressing the power button turns the HFD on or off. When controller is off, all lamps, heaters, displays and indicators are off. Timers When a timer is off, pressing the timer button once sets the countdown timer to the value preprogrammed into the controller. Pressing the timer button again within three seconds activates the timer adjustment mode and sets the timer to one hour. Each successive press (within three seconds) adds one hour to the time, up to four hours. At four hours, the next button press cycles the timer back to one hour again. Once the timer is activated, the LED next to the shelf timer button becomes green. The display then reverts to HFD internal ambient temperature display. While a timer is on, pressing a timer button once displays the remaining time for 4 seconds, then shelf temperature for 4 seconds, and then the display reverts to the internal ambient temperature display. At 14 minutes remaining time, the LED blinks yellow. When no time remains, the LED blinks red, plus a brief audible alarm sounds. Pressing the timer button next to the blinking red LED clears the alarm and restarts the timer. Holding down the Time button, then pressing a timer key, turns off the timer. 1184982e ECN 53153 8-1-1 1 6 Ves 11s; do' —! SANDENVENDO AMERICA INC Converting Temperature from OF to °C (or°C to OF) 1. Controller must be off. 2. While holding down the TIME button, press the On/Off button. Software revision will be displayed. 3. Press and release the TIME button once to change from OF to °C (or °C to OF) 4. Wait 5 seconds. 5. Press any timer key once to verify the change. 5. Press the On/Off button to turn the unit on. 6. Verify the display indicates the desired temperature units (OF or °C). Front Door If the front door is opened, the controller turns off only the lights. The display reads "OPEn". After closing the front door, the lights turn on, and the display reverts to internal ambient temperature. Heater Temperature Adjustment With controller power off, hold down the Time button, then press & release the Power button. The left timer button for a shelf decreases the temperature setpoint. The right timer button for a shelf increases the temperature setpoint. To exit heater temperature adjustment mode, press the power button. Error Codes E30 Inside ambient thermistor error (open circuit) E60 Upper left shelf thermistor error (open circuit) (E61) E61 Middle left shelf thermistor error (open circuit) (E64) E62 Lower left shelf thermistor error (open circuit) (E67) E63 Upper right shelf thermistor error (open circuit) (E60) E64 Middle right shelf thermistor error (open circuit) (E63) E65 Lower right shelf thermistor error (open circuit) (E66) E90 Unable to read SD card (Error codes in italics reflect codes on some controllers) Clear error codes by pressing any key (except for E90 error). Clearing an error code turns that shelf heater off. Clear the E90 error by unplugging the HFD, plugging it in again, and then pressing the power button. SD Card Programming The SD card must be formatted in FAT32, preferably by Windows XP instead of Vista. It must contain a single file, and the file name does not matter. 512MB or 1GB cards only. The! contents must be ASCII text as follows, in exactly the format shown: 1 184982e ECN 53153 8-1-l 1 7 en do as SA■ _ ®ENVEN®Q AMERIC,A INC Temperature and Timer Programming Format SV01 (must be SV01) 087A (this is the date code: month 08 year 7 product b,L,d A UL:235,2:00,1:00 (Upper Left shelf, set to 235°F, left timer value, right timer value) ML:235,2:00,2:00 LL:220,1:00,2:00 UR:235,2:00,1:00 MR:235,2:00,2:00 LR:220,1:00,2:00 There can be no extra spaces or blank lines. A line is terminated with a CR LF (carriage return, linefeed). The controller will read the file and parse the information. It expects to see this format and order of the file. The only variables that are allowed to change are the filename, menu code, the temperature and timer values, and the comment at the end of the file. The controller shall be shipped from the factory with the default values above. Temperatures must be 3 digits, timer hour value one digit, and timer minute value two digits. Any heater circuit(s) and associated timers may be disabled by entering the following in the programming file (example): UL:x Loading the SD Card Program in the HFD controller With the HFD on: 1. Insert the SD card in the controller's SD card slot until it clicks in place 2. The HFD display with show dashes while the program is loading 3. Loading will take about 15 to 30 seconds 4. Once loaded, the display will revert to internal ambient temperature 5. Press (don't pull) the card to remove it from the slot Controller Connectors Modular three-prong receptacle: 115 VAC power. (Left and right below are viewed from the front or controller side of the Mini HFD.) J1 connector: Heater and light power J2 connector: Sensor signals J1 — 1 Lower Right Shelf Heater J2— 1 Door Open Signal J1 —2 Lower Right Shelf Heater J2 —2 Door Open Signal J1 —3 Middle Right Shelf Heater J2—3 Inside Case Ambient Thermistor J1 —4 Middle Right Shelf Heater J2 —4 Inside Case Ambient Thermistor J1 —5 Upper Right Shelf Heater J2—5 Lower Right Shelf Thermistor J1 —6 Upper Right Shelf Heater J2 —6 Lower Right Shelf Thermistor J1 —7 Lower Left Shelf Heater J2 —7 Middle Right Shelf Thermistor J1 —8 Lower Left Shelf Heater J2 —8 Middle Right Shelf Thermistor J1 — 9 Middle Left Shelf Heater J2 —9 Upper Right Shelf Thermistor J1 —10 Middle Left Shelf Heater J2 —10 Upper Right Shelf Thermistor J1 —11 Upper Left Shelf Heater J2 —11 Lower Left Shelf Thermistor J1 —12 Upper Left Shelf Heater J2 —12 Lower Left Shelf Thermistor J1 —13 Lights J2 —13 Middle Left Shelf Thermistor J1 —14 Lights J2 —14 Middle Left Shelf Thermistor J2 —15 Upper Left Shelf Thermistor J2 —16 Upper Left Shelf Thermistor 1 184982e ECN 53153 8-1-11 8 Vendo SANDENVENDO AMERICA INC TROUBLESHOOTING Power cord unplugged Plug HFD cord in outlet No power at outlet Check power output at outlet (115VAC HFD circuit breaker off Remove lower stainless steel pa el and check breaker. Check resistance across plug, Unit does not turn on Power cord wire ensure the breaker is on, disconnected measure resistance across plug terminal, line and neutral (160 ohms +/- 2) Controller should read "OPEn" . Front glass door open Shut front glass door, press power button on controller to initialize. Check at terminal for resistance of One or more Xenon 44 ohms +/-2. lamps off Bulb blown Check to ensure bulb is securely installed. Replace blown bulbs . HFD needs approx. 30 minutes to One or more heater reach temperature at default plates not reaching setting. temperature Check plate temperature at HFD display ambient controller (see controller does not reach +150°F Check operation). terminal for resistance of One or more Xenon 44 ohms +/-2. lamp not functioning Check to ensure bulb is securely installed. Replace blown bulbs . Fuse blown on Remove controller and check controller fuses. _ Remove controller and check all Wires disconnected connections at controller. Heater plate not heating Check all terminal connections. Check resistance on terminals Failed heating element from heater plates. Resistance should be approximately 94 ohms. 1184982e ECN 53153 8-1-11 9 SANDENVENDO AMERICA INC o� SCHEMATIC 1087074 Button i V l 1163898 Hamess,Controller(HFD 3,4,5) r 1161921 1202145 Harness,Controller(HFDC only) 1202224 Harness, - Breaker, 15A Remote On/Off i 1202224 Harness, = y c Adapter Remote On/Off t^ WI_ � drl m i i i Ott TT its a Olf m MN u-"« ------- --_.-_ ,{ o 0 1159408 Light 2 Harness,To 2x P( ) r nr. r -141 rn s r s 1187178 Harness,l� Fan with Switch F �— _e ............ MIT g 1180812 Fan(2x) 1159574 Light —"-77a Harness,Shelf(4x) i I , rn Fuses (( 9 F1 Upper Left Shelf o n ig F2 Middle Left Shelf o 2 i F3 Lower Left Shelf F4 Upper Right" F5 Middle L Shelf Left Shelf g A g F6 Lower Right Shelf g M F7 Lamps/Fans ? T O p Z r 1201218 Left/Right as viewed from the back side(controller side)of the HFD 1184982e ECN 53153 8-1-11 10 green . freshness .wo rid wide AHT....�1 t,f oV ' 1 4b .T.: II 1 y 4w' so Key her Lf it-s The perfect solution — built in I The shaped lids and lowered front edges help to increase sales by semi-automatic defrost! (AD)* improved product visibility I Internal LED lighting to provide excellent product presentation and draw consumers I Plug-in system (120V) provides easy and low cost installation 1 Low investment and operating costs Regular defrosting— I Significant energy savings compared to traditional merchandisers (within DOE regulations) Multi-temp (u) offers 3 temperature ranges, which can easily be changed by a press of a button: frozen, refrigerated, and fresh meat �lM ..x; - ff Little to No maintenance refrigeration system with goods kept at a constant temperature L1 AHT's cooling technology means products maintains highest quality L I Near silent operation and minimal heat emission www.a i'?t u sa.net Gross content cu.ft. 19.6 19.6 26.6 26.6 Net content cu.ft. 14.4 7.9 17.7 17,1111.9/16.3 Total display area(TDA) sq.ft 7.9 7.9 10.7 10.7 Ambient temperature range IF 61 to 77 61 to 77 61 to 77 61 to 77 Inner temperature range IF 0 to-9 37 to 591 0 to-9 37 to 59/ 32 to 36/ 32 to 36/ 0to-9 0to-9 Sound pressure in 1 m distance dB(A) 43.8 43.8 43.8 43.8 Nominal voltage/frequency V/Hz 120/60 120/60 1 120/60 1 120/60 Nominal power consumption cabinet W 420 420 500 500 Power consumption illumination LED W 24 24 i� 33 33 Nominal current A 6.9 6.9 i 7.8 7.8 Fuse protection A 15 15 15 15 kWh/24 h 8.0 2.1/4.0/8.0 8.7 2.2/4.8/8.7 Energy consumption at 77 IF BTU/24 h 25596 7849/15358/25596 29691 8191/16381/29691 Length of power supply cord inch 68.9 68.9 68.9 68.9 Refrigeration Data Refrigeration type R404A R404A R404A R404A Refrigeration charge oz 7.1 7.1 7.8 7.8 Max.operating pressure bar 30 30 30 30 Dimensions Length outside/inside inch 57.3/52.2 57.3/52.2 72.9/67.7 72.9/67.7 Depth outside/inside inch 33.7/28.4 33.7/28.4 33.7/28.4 33.7/28.4 Front access height/height outside inch j 30.3/32.8 30.3/32.8 30.3/32.8 30.3/32.8 Stacking height** inch 19.3 20.1/14.2/19.3 19.3 20.1/14.2/19.3 Weight Net weight(excl.packaging, lb 227 258 269 302 ind.internal accessories for cooling process) i Gross Weight(incl.packaging and lb +internal accessories for cooling process) ' 243 276 291 324 Universal cabinet:The cabinet covers all three temperature ranges of refrigeration+37 IF to+59°F/ NEMA Plug Type:5-15 P beef and ground beef refrigeration+32°F to+36°F/freezing 0°F to-9 T '*The load line corresponds to the height of the baskets with ground beef refrigeration VG _ w MALTA 145-185 1456 Malta 145 1851 Malta 856 + U 0 _........_......------------------------.----- .= 1723 Malta 1 72 aHT 65 - 4 e c green.freshness.worldwicle Q $ 1a2e Malta 1451 AHT Cooling Systems USA Inc. y a ---- N 3235 Industry Drive " - North Charleston SC 29418 )ll f 800-905-4768(toree For version AD/U the inner dimensions are reduced due to the necessary use of wire grids along the inside walls. Tel. o or 843-767-6855 V Certification and listing according to the regulations of the California Energy Commission as well as to the regulations of Email sales@us.aht.at Natural Resources Canada have been obtained for several of the above units.Please contact AHT for further information. www.ahtusa.net Case standard with extension feet providing an additional 1"of under case clearance and to total height. z v 0% .0%. 0ter t-ertek approved according to ANSI/ Ul 471 •approved according to ANSI/NSF 7 OHSAS 18001,SA 8000 Intertek In[ertek N REFR/GERATORMANUFACTURER 4184 E.Conant St. Project 7 Model :1, k" irbo air Tel.Long -11000 808 Item m## Qty Fax.310-900-1077 --- more durable,efficient,beautiful www.turboairinc.com Available W/H Approval Super Delti-ve Series - FEATURES & BENEFITSn... Model:TSF-35SD ■ Digital temperature control system Provides precise and constant temperature.This level of precision allows - — - " — — food products to remain fresh over an extended period of time. 2 YEAR PARTS & LABOR ■ High-tech monitor J WARRANTY The unit will beep if the door has been opened for more than 30 --- _--�J seconds.The monitor digitally displays the present temperature and current status of the freezer.You can easily change the temperature by adjusting the digital temperature controller. i ■ Stainless steel cabinet construction The Turbo Air Super Deluxe model boasts a stainless steel interior and exterior(galvanized steel top,bottom and back).It guarantees the utmost in cleanliness and long product life.Unlike other companies'products,the sharp corners and edges have been rounded to reduce the risk of injury. The Super Deluxe can add a touch of style to the most refined setting. ■ Sturdy, clean stainless steel shelving Shelves are the most important part of cleanliness as they come in direct contact with food.After a while,PVC coated wire shelves may peel,rust and lead to unsanitary conditions.Only the Turbo Air Super Deluxe series uniquely provides stainless steel shelving. ■ LED interior lighting system ! Brighter and longer lasting LED lights provide attractive,enhanced illumination compared to fluorescents.It saves energy by producing less heat,while maximizing the visibility. ■ Door pressure release device Pressure relief doors are designed to eliminates vacuum pressure and allows easy,instant door opening. ■ High-density polyurethane insulation The entire cabinet structure and solid doors are foamed-in-place using high density,CFC free polyurethane insulation. ■ Efficient refrigeration system - Turbo Air's solid door freezers are designed with oversized and balanced (CFC Free R-404A)refrigeration systems.These include efficient " s evaporators and condensers for faster freezing and greater efficiency. ■ Automatic evaporator fan motor delays -- -- t When the door is opened the evaporator fan will stop,preventing the circulation of hot and moist air from escaping into the refrigerator.This increases energy efficiency and lengthens the life of the compressor. ■ Bottom mount compressor units Freezer holds -10°F 0°F for the best Turbo Air's bottom mount compressor allows easier access for service and extra storage space above.In addition,the lower area provides a in frozen food preservation cooler and less greasy operating environment which results in reduced compressor running time. NSF -O Us l M Intertek Swing #of Crated L x D x H" Model Door CU./FT. Shelves HP AMPS Weight Ms.) (inches) TSF-35SD 2 35 6 3/4 10 390 391/2 x 303/8 x 781/4 Ver.201501 'Height does not include 5"caster height or 6"optional legs. a .ir4 — i i " r Model :TSF-35SD PLAN VIEW (unit:inch) ELECTRICAL DATA Voltage 115/60/1 Plug Type t I NEMA 5-15P Full Load Amperes 10 Compressor HP 3/4 Feed Wires with Ground 3 _ 391/2(1003mm) Cord Length ft. 9 Refrigerant R-404A 35 v2(903mm) DIMENSIONAL DATA 0 #of Doors 2 #of Racks Accepted - 15s/g 155/8 o (396mm) (396mm) Net Capacity cu.ft. 35 Ext.Length Overall in. 391/2(1003mm) Ext.Depth Overall in. 30316(770mm) Ext.Height Overall in" 781/4(1987mm) a Int.Length Overall in. 35112(903mm) a Int.Depth Overall in. 261/4(666mm) PLAN VIEW Int.Height Overall in. 60318(1534mm) Gross Weight lbs. 390 #of Shelves 6 Shelf Size(LxD)in. 17114 x 231/4 Design and specifications subject to change without notice. Actual shipping weight may differ due to extra packing materials for product prutection. Height does not include 5"caster height or 6"optional legs. 303/9(770mm) ■ WARRANTY: 3 Year Parts and Labor Warranty Additional 2 Year Warranty on Compressor ■ Door locks standard ■ Positive seal self-closing doors 243/4(630mm) ■ Easy replaceable one piece magnetic door gaskets ■ Self-contained system ■ Standard 4"swivel casters with locks on the front set z s 'e ■ Solid and sturdy grille design x 261/4(666mm) a ■ Legs available for all models(optional) ■ Remote cabinets&condensing units available00 N r x ■ OPTIONAL ACCESSORIES : ❑ 5"Diameter swivel casters ❑ 6"Standard legs ❑ Additional stainless steel shelves ❑ Additional PE coated wire shelves t 1/4(3 I mm) 5 3/4(147mm) SIDE VIEW Ver.201501 ._, ■ Turbo Air: 800-627-0032 ■ GK:800-500-3519 NSF ETA ;„;tit 11 mo tes ., Warranty: 800-381-7770 ■ AC:888-900-1002 lurb0 afr �EpH�ni INIRc�i�lc-iflCC- i�N WORLD T/D0 a%/" ITEM NO: 0 0515 PROJECT: DATE: Product Specifications Refrigerated Self-Service End Cap Lengths include end panelsFSE663R 75-3/8"L x 49-1/2"D x 63"H r • STANDARD FEATURES ■ Breeze—E(Type-11)wl EnergyWise s/c refrigeration ■Compressor air intake in one side&out other side.All louvered panels cannot be blocked ■ Full end panel w/mirror interior in Integrated average product temperature of 40oF or less . � ■ LED 3500K top light ■One year parts&labor; 5 year compressor warranty *. � ■ Price tag moulding(matches interior color) ■ Rail system for shims ■ Removable deck pans provide complete access to evaporator coil& refrigeration connections 7 , " . cf,#k�; ;' k`y 2-2 EXTERIOR COLOR o Laminated(non-premium) Gonfirm ❑ aminate premium Confirm pattern grain pattern/grain direction direction n Stainless steel (includes lower front panel INTERIOR COLOR - Black ❑ Stainless stee LOWER FRONT PANEL COLOR BlackStainless ess stee (w stain ess ext. only) SHELVINGNon-adjustable meta s e ves, non-lighted ❑ on-a justa a metal shelves, lighted(LED 3500 K ELECTRICAL CONNECT straight blade power cord(self-cont.) ❑ locking power cord(self-cont.) ❑ Electrical leads remote REFRIGERATIONBreeze— (Type- )wl EnergyWise s/c ❑ Note: Remote doesn't incl Conds unit. Floor refrigeration drain reqd. ❑ Remote w/thermostat solenoid&TXV MISCELLANEOUS ❑ Second year parts& labor warranty(exc u es compressor) / 888 E.Porter Rd. Note:Information is subject to change at any time. Structural Muskegon, 48441 VISHwww.structuralconce ts.com for the most current specs. �r Ph 231-798.8886 p Concepts Fx.234798.4960 Revised 6/23/2015 20197751 www.structuralconcepts.com I cAlsis Product Specifications Intended Environment: Tye II-Designed to operate in ambient conditions of 80°F and 60%relative humidity unless noted otherwise in system information below. Zone lintended Product To Be Displayed integrated Prod Temp°F All Packa ed refrigerated products 40 PLAN VIEW SIDE VIEW a9 v2• 3 7W 6 7r8' _ - 37 114" 361 W N i �9 1!4" N I 1/4" 0.10 I 114" 10 IA"� N 'LO L 48* 6 118" 4 718" L2_.. I CASE FRONT NOTE ALL DIMENSIONS APPROXIMATE EtACTRICAL JUNCTION BOX ISUPPLAFO W1TR G"LEADS OR POWER CORD). �' REFRIGERATION LINE CONNECTION. Q SELF•CONTAINEO CASE SERVICE ACCESS AREA. \ LO�n1(7N OF DRAIN TUBE FOR ,,.r RENOTE FLOOR SINK A UTILITIES '1LIED WOTR'""OR- ®ACCESS AREA. ®"my CASE SERVICE ACCESS AREA. Model Technical Specifications Model L" I-1" L2" System Circuit Volts Phs Freq Amps Watts Wires NEMA Plug SST BTUH Ship FSE663R Wt N/A 75.38 25.13 Remote( #1 110.120 1 60 7.77 434 2+G Leads Multiple 20.00 12300 Remote(Type II) Circuit#1 110-12D 1 60 7.77 434 2+G Leads Multiple 20.00 16200 Self-Contained Circuit#1 208-240 1 60 22.30 3.141 2+(', 6-30P or L6-30P"Does not include electric defrost on freezer models. NIA NIA Important Notes: Regulatory Approvals: 1)ELECTRICAL NOTE: If GFCI is required.a GFCI breaker MUST be used in lieu of a GFCI receptacle All Models Accordance with AHRI Std 1200 2)Compressor air side intake and side discharge ETL Listed to UL 471 3)50"minimum door entry clearance required(without shipping ETL Listed to CANlCSA 22.2 No. 120 Aping skid). 4)Performance issues(product temperatures,water on floor,etc.)caused by adverse conditions are no,covered ETL Sanitation to NSF 7 by warranty. A) 6) r DOE 2012 5)Keep unit at least 15'from exterior doors.overhead HVAC vents,or any air curtain disruption. t I 6)End panels must be tightly joined or kept at least 6"away from any structure to prevent condensation. 7)Do not expose unit to direct sunlight or any heat source(ovens.fryers,etc.). 889 E.PoRar Rd f f 1 1 ,a Muskeg-'%MI 49441 Note:Information is subject to change at any time. t Ph 231-798.8888 Malt WWW.structuralconcepts.com for the most current specs. Fx.231-7984960 www.structuralconcepts.com Revised 6/23/2015 20197751 ... lor FLAVOR 6 ...` 0 SELECT C 01 s+ .......... AM O"m wa,", O a s t N. P a Z of C FS30 Ice Beverage Dispenser A. w The FS30 offers over 100 unique flavor combinations,and the interactive 1;1 self-serve dispensing is entertaining with eye-catching"Lite Touch"buttons. -.- Featuring state-of-the-art cold carbonation technology the FS provides a consistently pleasing drink experience. Enhanced ice dispensing capability allows customers to dispense cube or cubelet ice,on demand, FS30 Flavor Select Ice Beverage Dispenser > Cold carbonation for consistently better drink quality > Up to 16 brands for over 100 flavor possibilities > Add up to 12 bonus flavors to create an exceptional drink experience > "Lite Touch"brand light show draws attention to your more profitable fountain section > Three ice bin fill options:ice maker production,manual loading,or both > Fits in current 30"IBD footprint > "Air Mix"nozzles blend syrup and water in midair for consistent drink delivery > Illuminated easily interchangeable merchandiser s > Large capacity,removable drip tray and cup rest > Chewable ice dispensing is available;specifications on request > Dosing or blending available for bonus flavors lancercorp.com > Dispensing Solutions that?our/t(Qre Flavor Select F 30 25 f `.. N—! SPECIFICATIONS 40 1I4' to 11t1 -''- "02WWI Od zmm' DIMENSIONS r Height:40.25"(899 mm) I{ Width:30"(?62 mm) ,;mm) Depth:30.5"(775 mm) T-_ 76131te' SPACE REQUIRED Width:32"(812.8 mm) Depth:31.5"(800.1 mm) Height:Allow sufficient clearance for manually filling with ice or refer to ice maker recommendation for top clearance. so" ELECTRICAL tse. l 11SV/60Hz,7AMPs WEIGHT Without ice:320 Ibs(145 kg) With ice:610 Ibs(281 kg) Shipping:356 Ibs(161 kg) User Interface Options for FS Series ICE Capacity:290 Ibs(132 kg) Dispensable:215 Ibs(98 kg) FITTINGS Soda inlets:3/8"(9.5 mm)barb Syrup inlets:3/8"(9.5 mm)barb 8 to 16 Brands•Up to 12 Bonus Flavors•Over 100 Flavor Possibilities Water Filtered water 50 psi min Lancer Flow Control Valves(LFCV) Key lock switch for valves Lancer"Lite Touch" Field configurable user interface panels Front connection for products Access to floor drain suggested Parts warranty Customer Service: Should you require more information about our products,please do not hesitate to contact our customer service desk at custserv@iancercorp.com. Warranty: Forwarranty specifics by product,contact your Lancer Sales Representative. ��rv�� Equipment design and/or specifications are subject to change without notice. Lancer Corp. 66SS Lancer Boulevard•San Antonio,TX 78219 210-310-7000.1•800-729-1500 •Fax:210.310-?250 iso � p eoot `",I, NSF lancercor .com 1 Model FS30 FS3D Spec Sheet 02114 REFRI,CERATOR R 4184 E.Conant St. Project Long Beach,CA 90808 Model# Alrbo aIr Tel. 310-900-1000 Item#: Qty Fax.310-900-1077 more durable,efficient,beautiful www.turboairinc.com Available W/H Approval r B dwif6h Sah • hit M3 Series 3 YEAR PARTS & LABOR Model :MST-28 WARRANTY ,1 a4 ,y FEATURES & BENEFITS •Cold air compartment ■ High-density polyurethane insulation Our innovative"Cold Air Compartment"maintains temperature evenly The entire cabinet structure and solid doors are foamed-in-place for each pan to preserve fresh food longer.In addition,the compart- using high density,CFC free polyurethane insulation. ment isolates pans from the reach-in area to prevent food spillage. ■ Magnetic door gaskets ■Stainless steel cabinet construction Magnetic door gaskets are of one piece construction,removable The Turbo Air M3 model boasts a stainless steel exterior(galvanized without tools for ease of cleaning and replacement. steel back and bottom).Interior is stainless steel floor with AL sides and back.It a guarantees the utmost in cleanliness and long product life. ■ Adjustable, heavy duty, PE(polyethylene) It can add a touch of style to the most refined setting. coated wire shelves ■ Convenient cutting board side rail Our cutting board is 9-1/2"deep and 112"thick to provide ample ■ Ergonomically designed doors working space,and is made of easy to use and sanitize LDPE(Low Customers'fatigue fades away with easy grip handles and doors that Density Polyethylene).The new side rail cutting board bracket makes open effortlessly.These features along with self-closing doors make it easy to secure and remove the cutting board and it accepts different this the ultimate choice in customer convenience.ABS sheet door sizes too(max.1/2"thickness) liners resist water condensation with thermal efficiency. ■Field reversible hinge ■ Refrigerator holds 33°F- 39T for the best in food preservation ■Efficient refrigeration system Turbo Air's M3 solid door refrigerators are designed with oversized and balanced(CFC Free R-134A)refrigeration systems.These include efficient evaporators and condensers for faster cooling and greater efficiency. NSF S cIQC, Intertek �ernw i oti �Cp�7� Swing #of #of #of Crated L x D`x Ht Model Door CU./FT. Shelves Pans Hood HP AMPS Weight(lb,.) (inches) MST 28 1 7 1 8 1 11A 3.3 198 271/2 x 30 x 37 Ver.201501 'Depth does not include 1"for rear spacers. t Height does not include 5.7/8" for caster height. Model :MST-28 PLAN VIEW (unit:inch) ELECTRICAL DATA Voltage 115/60/1 Plug Type t f NEMA 5-15P Full Load Amperes 3.3 Compressor HP 1/4 Cord Length ft. 9 271/2(698mm)— Refrigerant R-134A — 41/4 DIMENSIONAL DATA Ext.Length Overall in. 271t2(698mm) 147/8 Ext.Depth Overall in' 30(762mm) (378mm) Ext.Height Overall in t 37(940mm) E #of Doors 1 e S #of Shelves 1 x #ofPans 8 231/2(598mm) E kA Net Capacity cu.ft. 7 e a e Net Weight lbs. 181 Gross Weight Ibs. 198 233/a(osnm,) N Design and specifications subject to change without notice. Actual shipping weight may differ due to extra packing materials for product protection. Depth does not include 1"for rear spacers, PLAN VIEW t Height does not include 5-7/8"for caster height. ■ WARRANTY: 3 Year Parts and Labor Warranty Additional 2 Year Warranty on Compressor ■Self-contained system ■ Standard 4"swivel casters with locks on the front set ■Standard 116 size, 4"deep condiment pans included 30(762mm) ■9112"deep, %"thick cutting board included — ■Door locks available(optional) 193/8(493mm) ■External digital thermometer available(optional) �101/2(267mm) ■2.5"dia. casters available(optional)- %"diameter& 13 TPI 7(178mm) ■Legs available for all models(optional) REIM 2$3/8(645mm) E b O ■ OPTIONAL ACCESSORIES : N 145/9 M (372mm) ❑ 2.5"Diameter casters ❑ 5"Diameter casters ❑ 6"ABS plastic legs $va Lp Additional stainless steel shelves (Isomm) ❑ Additional PE coated wire shelves SIDE VIEW Vec201501 NSF claw eC ■ Turbo Air: 800-627-0032 ■ GK: 800-500-3519 „r�■ xg, �'> ■ Warranty: 800-381-7770 ■ lmertek ,s<��-�k ty� AC: 888-900-1002 T�oa �EA�A�F iNRamancc OR:_EN WORLU D allr" FRIGERATOR MA/VUF®TUBERCAUTION! ®rPLEASE KEEP POWER 7ui O SWITCH BEFORE OPERATING THIS EQUIPMENT Turbo Air Speed up the Pace ofInnovaig, Undercounter Refrigerator & Freezer Installation and Operation Manual Please read this manual completely before attempting to install or operate this equipment! REFRIGERATOR MUR-28 MUR-36 MUR-48 % r,._'""`/_--••., MUR-60 MUR-72 REFRIGERATOR e MUF-28 MUF-48 MUF-60 i i i I 1 www.turboairinc.com k1k r s�� s SPECIFICATION ......................... . ............................................ ................................................. 2 SERIALNUMBER -----------.-----......------------------------------- ---............................................................... 2 INSTALLATION OF CASTER --- ---- ----------- ----- -- . .. -- - - -. - - -------- - - ..__.. ... ----- 3 INSTALLATION OF DRAIN PAN ...-' .. . ............................ ........ ........_... .. - - --.._........ 4 HOW TO CLEAN THE PAN SUPPORTER - _ -- - --....---.-----............._.. ---- ----------------- 5 INSTALLATION --------__...._----..-..._----- ----------- --------_.----- -.---------- __------..-..----------- ----..-.--..-_..._ 6 CLEANING & CAUTION ------ - -- -- - ---- - ----- -- ------ -- ......................... 7 BASICOPERATION ................................................................................................................ .. 8 DOORS REVERSIBLE INSTRUCTION ------ - - - ------- ----- ----------- --- ---- - -- 9-12 BEFORE REQUESTIONG SERVICE--- -- -- ---------------------------------------------------------------------- 13 STAINLESS STEEL EQUIPMENT CARE AND CLEANING ........................... 14-15 WARRANTY ................................................... ......................................................................... 16-18 islEv4 I j L �. . U ''m .� f UNDERCOUNTER REFRIGERATOR MODEL COMP H.P. V/Hz REFRIGERANT AMPS WEIGHT MUR-28 1/5 115V/60Hz R-134A 3.3A 163lbs MUR-36 1/4 115V/60Hz R-134A 6.6A 199lbs MUR-48 1/3 115V/60Hz R-134A 6.5A 246lbs MUR-60 1/3 115V/60Hz R-134A 8.9A 282lbs MUR-72 1/2 115V/60Hz R-134A 9.9A 352lbs UNDERCOUNTER FREEZER MODEL COMP H.P. V/Hz REFRIGERANT AMPS WEIGHT MUF-28 1/3 115V/60Hz R-134A 5.3A 163lbs MUF-48 1/2 115V/60Hz R-134A 8.3A 246lbs MUF-60 1/2 115V/60Hz R-134A 9A 282lbs 1 '. The serial number is located on the rating label which is on the left interior wall. Please retain the unit's serial number for service purpose. 2 INSTALLATION OF CASTERS 1) Screw the caster (in rear side) and the caster brakes (in front side) by using caster wrench. 2) Use the caster shims to level the cabinet, if necessary, by inserting them to stems of the casters. h � DOOR ROTATION {' " CASTOR(2EA) �U✓ ♦ ,� CASTOR(W1TH BRAKE)(2EA) 3 1) In damp season, when the drain water overflow the drain pan, remove the drain pan and pour the water away. And then set the drain pan back up as below drawing please. (Model : MST-28, MST-28-12, MUR-28, MUF-28) r DRAIN PAN DRAIN PAN HOUSING MODEL MST-28, MST-28-12, MUR-28, MUF-28 HOW TO CLEAN THE PAN SUPPORTER 4. Pan Guide Pan --n Pan Support S� e MODEL MUR-28 J MUR-36, MUR-48 MUR-60, MUR-72 1) Remove the Guide Pans and Pans. Then pull out the Pan Supporter. Clean the pan supporter and reinstall in place. 5 1. GOOD AIR CIRCULATION - Be sure to avoid any object which may stop the air flow. - Be sure that there is ample air space so that air can flow through the rear of the unit. - Turbo Air recommends that the rear of the unit be no less than 5 inches from the wall. 2. PLACE ON STRONG GROUND - Be sure the location chosen has a floor strong enough to support the total weight of the cabinet and contents. 3. DO NOT PLACE NEAR HEAT - Be sure to avoid hot corners and locations near stoves. - High ambient temperature will make much lower cooling efficiency. 4. INDOOR USAGE ONLY - Be sure to install this unit indoor, so it will not get wet from the rain. 5. STABILIZING - Make sure the unit is installed in a stable condition with the front wheels locked while in use. 6. LEVELING - Be sure that the unit is level from front to back and side to side. 7. UNIT SHOULD BE ON DEDICATED OUTLET. s OWN Before cleaning, turn unit off at power switch. 1. CLEANING THE INTERIOR AND EXTERIOR - The interior and exterior of the unit can be cleaned using warm water with soap. - Do not use an abrasive cleaner because it will scratch the surface. 2. COMPRESSOR AND CONDENSER - Be sure to keep the condenser coil must be free of dust because of cooling effect higher. 3. CLEAN THE GASKET - The door gasket should be cleaned frequently to maintain proper sealing. 4. CHECK AFTER CLEANING - Plug unit back in and turn on power switch. - Check that the unit is operating properly. 1. POWER CORD Be sure the power cord is connected to the proper voltage. A protected circuit of the correct voltage and amperage must be run for connection of the line cord. Turn 'off' the power switch before disconnecting the power cord, whenever performing maintenance functions or cleaning the refrigerated cabinet. Compressor warranties are void if compressor burns out due to low voltage. 2. RE-STARTING - If disconnected, wait 5 minutes before re-starting. 7 REFRIGERATORS 1. The controller(thermostat) is located at the right inside of the unit. 2. The factory setting for the control is `Normal' 3. Set toward `Cool' for higher temperature and `Cold' for lower temperature. 4. The thermostat controls compressor's on/off by sensing inside temperature. � N v �o o� Opp 0 • If thermostat knob is pointing at OFF, compressor and condenser fan motor would not run. • Keep unit unplugged, if not in use for a long period of time. 8 Doors Reversible Instruction : \ .�. . (For MUR-8 / MUF 28 only) —.MAIN COMPONENTS INSTRUCTION 4.DOOR \ \ \ DOOR f \ . ; § »:OPH|NGE BOTTOM HINGE �\ \� \\ BOTTOM HINGE TOP HINGE S.SPR|NO BAR SPRING BAR 4.DOOR BUSHING 3mm DOOR BUSHING ® 5mm DOOR BUSHING 9 Doors - 7KNO _ - 1 { (For MUR-28 / MUF-28 only) 5.M5 BOLT/M6 BOLT L" d p 6-UNIT COVER CAP u D S s'. 3y 4" y1 p¢{4 UNIT COVER CAP x fi4 zN v fax - . CHANGE REVERSIBLE DOOR (MST-28 -711 S MUR-28 MUF-28 ) 1.Unscrew the top hinge 2.Take apart top hinge from unit. yH f (/ g9g 4.Unscrew the screws located on right of 31ift the door, then remove it. bottom hinge. r^ 1: 10 Doors. ructioni (For MUR-28 / MUF-28 only) 3.Screw the screws located on left 4.Take apart door dushing from the of bottom hinge. right bottom side of door . 5.Remove door bushing from right- 6.Pull out spring bar from the right top side of door, side of door. a 8.Take off unit cover cap from the 7.Take apart unit cover cap from left-top side of door, then install it in the left-top side of door. the right side of door hole. 11 Doors • Instruction (For MUR-28 / MUF-28 only) 10.Assemble the door bushing 9.Put spring bar into the left (3mm) in the left-top position of of door. door. � ss ,ro :a b^ 11.Install the door bushing 12.After installing the (5mm) in the left bottom side of door,screw the top hinge(follow door. the arrow ). _ 13.Fix the top hinge with 14.Follow the arrow while you screwer open the door. r f+ 5 12 ®® AE r� h REQUEVINO SERVICE SYMPTOMS CAUSES SOLUTIONS Refrigerator(Freezer) •The setting temperature is too •Turn the temperature dial to a is freezing(melting) low(high)to maintain food warmer(colder)setting. food. freshness. The unit does not •There is a power connection •Check the power cord to make sure refrigerate at all. failure problem. the unit is pluged in it correctly. -The unit is in sunlight or near a • Move out of sunlight or away heating device. from heater. •The unit contains hot food or too •Check the condition of stored The unit does not much food. food. refrigerate well. •The unit door is opened too •Check the position of the temp frequently or left open too long. control dial. -The temp.dial is not on the correct position. •The condenser is clogged. •The floor is too weak or the • Check the installation and leveling feet are set incorrectly. adjust the tray position. •The backside of the unit is too There is a loud noise. close to the wall. •The tray is not in the correct position. There are dew-drops • High-moisture air can produce •Wipe with a dry cloth. on the unit exterior. dewdrops during rainy seasons. There are dew-drops •The door is opened too • Keep the door closed to on the unit interior. frequently or left open too long. remove dewdrops. • Damp food is stored. •The door is bent. • Level the unit again. The door does not .The unit is not level. • Reposition the gasket. close tightly. •The door gasket has come out. The following points are not malfunctions: • A water-flowing sound can be heard when the compressor stops. This is the sound of REFRIGERANT flowing. • The compressor does not run during the defrost cycle. 13 CAUTION : Do not use any steel wool, abrasive or chlorine based products to clean stainless steel surfaces. Stainless Steel Opponents There are three basic things which can break down your stainless steel's passivity layer and allow corrosion to rear its ugly head. 1) Scratches from wire brushes, scrapers, and steel pads are just a few examples of items that can be abrasive to stainless steel's surface. 2) Deposits left on your stainless steel can leave spots. You may have hard or soft water depend- ing on what part of the country you live in. Hard water can leave spots. Hard water that is heated can leave deposits if left to sit too long. These deposits can cause the passive layer to break down and rust your stainless steel.All deposits left from food prep or service should be removed as soon as possible. 3) Chlorides are present in table salt, food, and water. Household and industrial cleaners are the worst type of chlorides to use. 8 step that can help prevent rust on stainless steel: 1. Using the correct cleaning tools Use non-abrasive tools when cleaning your stainless steel products. The stainless steel's passive layer will not be harmed by soft cloths and plastic scouring pads. Step 2 tells you how to find the polishing marks. 2. Cleaning along the polish lines Polishing lines or"grain"are visible on some stainless steels.Always scrub parallel to visible lines on some stainless steels. Use a plastic scouring pad or soft cloth when you cannot see the grain. 3. Use alkaline, alkaline chlorinated or non-chloride containing cleaners While many traditional cleaners are loaded with chlorides, the industry is providing an ever increasing choice of non-chloride cleaners. If you are not sure of your cleaners chloride content contact your cleaner supplier. If they tell you that your present cleaner contains chlorides, ask if they have an alternative.Avoid cleaners containing quaternary salts as they can attack stainless steel, causing pitting and rusting. 14 4. Water Treatment To reduce deposits, soften the hard water when possible. Installation of certain filters can remove corrosive and distasteful elements. Salts in a properly maintained water softener can be to your advantage. Contact a treatment specialist if you are not sure of the proper water treatment. 5. Maintaining the cleanliness of your food equipment Use cleaners at recommended strength (alkaline, alkaline chlorinated or non-chloride).Avoid build-up of hard stains by cleaning frequently. When boiling water with your stainless steel equipment, the single most likely cause of damage is chlorides in the water. Heating nay cleaners containing chlorides will have the same damaging effects. 6. Rinse When using chlorinated cleaners you must rinse and wipe dry immediately. It is better to wipe standing cleaning agents and water as soon as possible.Allow the stainless steel equipment to air dry. Oxygen helps maintain the passivity film on stainless steel. 7. Hydrochloric acid (muriatic acid) should never be used on stainless steel. 8. Regularly restore/passivate stainless steel. Recommended cleaners for certain situation/environments of stainless steel. A) Soap, ammonia and detergent medallion applied with a cloth or sponge can be used for routine cleaning. B)Arcal 20, Lac-O-Nu Ecoshine applied provides barrier film for fingerprints and smears. C) Cameo, Talc, Zud First Impression is applied by rubbing in the direction of the polished lines for stubborn stains and discoloring. D) Easy-off and De-Grease it oven aid are excellent for removals on all finishes for grease-fatty acids, blood and burnt-on foods. E)Any good commercial detergent can be applied with a sponge or cloth to remove grease and oil. F) Benefit, Super Sheen, Sheila Shine are good for restoration/passivation. 15 REF/GERArOR MilNi��T_/NfR MMO air MANUFACTURING COMPANY SIETSVIEFTIMMITMUNM Turbo air warrants to the original purchaser of every new Turbo air refrigerated unit,the cabinet and all parts thereof,to be free from defects in material or workmanship, under normal use and service, for a period of two(2) year from the date of original installation or 27 months after shipment date from Turbo air,whichever occurs first. Any parts covered by this warranty that are examined and determined by Turbo air to have been defective within two(2)year of original installation or twenty seven (27) months after shipment date from manufacturer, whichever occurs first, shall be repaired or replaced as stated below.Turbo air shall be deemed to have fully complied with its obligation under the foregoing warranties by electing either one of the following procedures,at the sole discretion of Turbo air. 1.Furnishing a replacement part,freight collect,in even exchange for the returned part,freight collect. 2.Receiving the defective part,freight collect;repairing it;and returning it,freight collect. � iaKf a4s3'�, s a ,f,�7 f„ In addition to the (2) two year warranty stated above, Turbo air warrants its hermetically and semi-hermetically sealed compressor to be free from defects in both material and workmanship under normal use and service for a period of three (3) additional years from the date of original installation but not to exceed five (5) years and three (3) months after shipment from manufacturer. Compressors determined by Turbo air have been defective within this extended time period will,at Turbo airs option,be either repaired or replaced with a compressor or compressor parts of similar design and capacity. The three (3) year extended compressor warranty applies only to hermetically and semi-hermetically sealed parts of the compressor and does not apply to any other parts or components, including, but not limited to,cabinet, paint finish,temperature control,refrigerant,metering device,driers,motor starting equipment,fan assembly any other electrical component,etcetera. The five year compressor warranty detailed above will be voided if the following procedure is not carefully adhered to: 1.This system contains R134A refrigerant and polyol ester lubricant. The Polyol ester lubricant has rapid moisture absorbing qualities.If long exposure to the ambient conditions occur,the lubricant must be removed and replaced with new.Listed below are the approved lubricants for the Tecumseh compressors. 1 ICI-Emkarate RL 184 2 Emery-2927-A 3 Mobile Artic 22A Failure to comply with recommended lubricant specification will void the compressor warranty. 2.Dryer replacement is very important and must be changed when a system is opened for servicing.dryer must be used with XH- 9 desiccant. 3.Micron level vacuums must be achieved to insure low moisture levels in the system.500 microns or lower must obtained. Turbo air's sole obligation under this warranty is limited to either repair or replacement of parts, subject to the additional limitations below.This warranty neither assumes nor authorizes any person to assume obligations other than expressly covered by this warranty. 1.WARRANTY IS NOT TRANSFERABLE. This warranty is not assignable and applies only in favor of the original purchaser/user to whom delivered.ANY SUCH ASSIGNMENT OR TRANSFER SHALL VOID THE WARRANTIES HEREIN MADE AND SHALL VOID ALL WARRANTIES, EXPRESS OR IMPLIED, INCLUDING ANY WARRANTY OF MERCHANTABILITY OR FITNESS FOR A PARTICULAR PURPOSE. 2.NO CONSEQUENTIAL DAMAGES. TURBO AIR IS NOT RESPONSIBLE FOR ECONOMIC LOSS; PROFIT LOSS OR SPECIAL,INDIRECT,OR CONSEQUENTIAL DAMAGES, INCLUDING WITHOUT LIMITATION,LOSSES OR DAMAGES ARISING FROM FOOD OR PRODUCT SPOILAGE CLAIMS WHETHER OR NOT ON ACCOUNT OF REFRIGERATION FAILURE, 3.ALTERATION, NEGLECT, ABUSE, MISUSE, ACCIDENT, DAMAGE DURING TRANSIT OR INSTALLATION, FIRE, FLOOD,ACTS OF GOD.TURBO AIR is not responsible for the repair or replacement of any parts that Turbo Air determines have been subjected after the date of manufacture to alteration, neglect, abuse, misuse,accident,damage during transit or installation,fire,flood,or an Act of God. 4.NO IMPLIED WARRANTY OF MERCHANTABILITY OR FITNESS FOR A PARTICULAR PURPOSE. THERE ARE NO OTHER WARRANTIES, EXPRESS, IMPLIED OR STATUTORY, EXCEPT THE TWO(2) YEAR WARRANTY AND THE ADDITIONAL THREE (3) YEAR COMPRESSOR WARRANTY AS DESCRIBED ABOVE. THESE WARRANTIES ARE EXCLUSIVE AND IN LIEU OF ALL OTHER WARRANTIES,INCLUDING IMPLIED WARRANTY AND MERCHANTABILITY OR FITNESS FOR A PARTICULAR PURPOSE. THERE ARE NO WARRANTIES WHICH EXTEND BEYOND THE DESCRIPTION ON THE FACE HEREOF. 5.TRANSPORTATION COSTS.Turbo Air will accept parts covered under this warranty freight collect,provided that shipment has received prior approval.Turbo Air is not responsible for any other transporation costs, but will ship freight collect parts either repaired or replaced under these warranties. 6.WARRANTY CLAIMS. All claims should include: model number of the cooler, the serial number of the cabinet, proof of purchase,date of installation,and all pertinent information supporting the existence of the alleged defect.Any action or breach of these warranty provisions must be commenced within two(2)year after that cause of action has accrued. ------------------------------------------------------------------------------------------------------------- REFR/GERAMR MANUFACTURER lurboalr 1250 VICTORIA STREET CARSON, CA 90746 TEL:310-900-1000 FAX:310-900-1077 TOLL FREE: 1-800-627-0032 (U.S.A. & Canada) hftp://www.turboairinc.com Warranty Claims... All claims for parts or labor must be made directly thorough Turbo Air. All claims should include:model number of the unit,the serial number of the cabinet,proof of purchase,date of installation,and all pertinent information supporting the alleged defect. In case of compressor replacement under warranty,either compressor or compressor tag must be returned to Turbo Air along with above listed information. Failure to comply with warranty policies will result in voiding claims. Two Year Parts&Labor Warranty... Turbo Air warrants all new refrigerated components,the cabinet and all parts,to be free from defects in materials or workmanship, under normal and proper use and maintenance service as specified by Turbo Air and upon proper installation and start-up in accordance with the instruction packet supplied with each Turbo air unit.Turbo Air's obligation under this warranty is limited to a period of two(2)year from the date of original installation or 27 months after shipment date from Turbo Air,whichever occurs first. Any part,covered under this warranty,that are by Turbo Air to have been defective within two(2)year of original installation or twenty seven (27)months after shipment date from manufacturer,whichever occurs first,is limited to the repair or replacement,including labor charges,of defective parts or assemblies.The labor warranty shall include standard straight time labor charges only and reasonable travel time,as determined by Turbo Air. Additional Three Year Compressor Warranty... In addition to the two(2)year warranty stated adove,Turbo Air warrants its hermetically sealed compressor to be free from defects in both material and workmanship under normal and proper use and maintenance service for a period of three(3)additional years from the date of original installation,but not to exceed five(5)years and three(3)months after shipment from the manufacturer. Compressor determined by Turbo Air to have been defective within this extended period will,at Turbo Air's discretion,be either repaired or replaced with a compressor or compressor parts of similar design and capacity. The three(3)year extended compressor warranty applies only to hermetically sealed parts of the compressor and does not apply to any other parts or components,including,but not limited to.cabinet,paint finish,temperature control,refrigerant,metering device,driers, motor starting equipment,fan assembly or and other electrical components,etcetera. 404A/134a Compressor Warranty... The five-year compressor warranty detailed above will be void it the following procedure is not carefully adhered to: 1.This system contains R404A or R134a refrigerant and polyol ester lubricant.The polyol ester lubricant has rapid moisture absorbing qualities. 2.Drier replacement is very important and must be changed when a system is opened for servicing.A620 copper drier or better is highly recommended. 3.Micron level vacuums must be achieved to insure low moisture levels in the system.500 microns or lower must be obtained. 4.When compressor is grounded,suction drier and 620 drier or better must be replaced. 5.Compressor must be obtained through Turbo Air,unless otherwise specified in writing,through Turbo Air's warranty department. 404A/134a Compressor Warranty... Turbo Air's sole obligation under this warranty is limited to either repair or replacement of parts,subject to the additional limitations below.This warranty neither assumes nor authorizes any person to assume obligations other than those expressly covered by this warranty. NO CONSEQUENTIAL DAMAGES.TURBO AIR IS NOT RESPONSIBLE FOR ECONOMIC LOSS;PROFIT LOSS;OR SPECIAL, INDIRECT,OR CONSEQUENTIAL DAMAGES,INCLUDING WITHOUT LIMITATION,LOSSES,OR DAMAGES ARISING FROM FOOD OR PRODUCT SPOILAGE REGARDLESS OF WHETHER OR NOT THEY RESULT FROM REFRIGERATION FAILURE. WARRANTY IS NOT TRANSFERABLE,This warranty is not assignable and applies only in favor of the original purchaser/user to whom delivered.ANY SUCH ASSIGNMENT OR TRANSFER SHALL VOID THE WARRANNTIES HEREIN AND SHALL VOID ALL WARRANTIES,EXPRESS OR IMPLIED,INCLUDING ANY WARRANTY OF MERCHANTABILITY OR LABOR COVERAGE FOR COMPONENT FAILURE OR OTHER THE WARRANTY PACKET PROVIDED WITH THE UNIT. ALTERATION,NEGLECT,ABUSE,MISUSE,ACCIDENT,DAMAGE DURING TRANSIT OR INSTALLATION,FIRE,FOOD,ACTS OF GOD.Turbo Air is not responsible for the repair or replacement of any parts that Turbo Air determines have been subjected after the date of manufacture to alteration,neglect,abuse,misuse,accident,damage during transit or installation,fire,flood,or act of GOD. IMPROPER ELECTRICAL CONNECTIONS.TURBO AIR IS NOT RESPONSIBLE FOR THE REPAIR OR REPLACEMENT OF FAILED OR DAMAGED COMPONENTS RESULTING FROM ELECTRICAL POWER FAILURE.THE USE OF EXTENSION CORDS, LOW VOLTAGE,OR VOLTAGE DROPS TO THE UNIT.NO IMPLIED WARRANTY OF MERCHANTABILITY OR FITNESS FOR A PARTICULAR PURPOSE;THERE ARE NO OTHER WARRANTIES,EXPRESSED.IMPLIED OR STATUTORY,EXCEPT THE TWO (2)YEAR PARTS&LABOR WARRANTY AND THE ADDITIONAL THREE(3)YEAR COMPRESSOR WARRANTY AS DESCRIBED ABOVE.THESE WARRANTIES ARE EXCLUSIVE AND IN LIEU OF ALL OTHER WARRANTIES,INCLUDING IMPLIED WARRANTY AND MERCHANTABILITY OR FITNESS FOR A PARTICULAR PURPOSE.THERE ARE NO WARRANTIES,WHICH EXTEND BEYOND THE DESCRIPTION ON THE FACE HEREOF. Outside U.S.and Canada:This warranty does not apply to,and Turbo Air is not responsible for,any warranty claims made on products sold or used outside the continent of the United States and Canada. t REFRIGERATORS 1. The controller(thermostat) is located at the right inside of the unit. 2. The factory setting for the control is `Normal' 3. Set toward `Cool' for higher temperature and `Cold' for lower temperature. 4. The thermostat controls compressor's on/off by sensing inside temperature. gay c� 0 v na O� OFF • If thermostat knob is pointing at OFF, compressor and condenser fan motor would not run. • Keep unit unplugged, if not in use for a long period of time. s Doors Reversible Instruction (For M U B-8 / MUF 28 only) —.MAIN COMPONENTS INSTRUCTION 1.DOOR - ¥ ~ \ \ \ DOOR a TOPHINGEBOTTOM HINGE . �. . . �� 2 BOTTOM HINGE TOP HINGE w . a.S R RIN B R SPRING BAR 4.DOOR BUSHING 3mm DOOR BUSHING 5mm DOOR BUSHING 9 Doors Reversible Instruction : y\ (For U U B-8 / U U F 28 only) &USBOL%BBOL EUNR COVER CAP \ \ . UNIT COVER CAP . . CHANGE REVERSIBLE DOOR (MST-2 -7115 MUR-2 MUF-2 } 1.�..0 '. �w thehinge 2.Take apart.b y, hinge \° ' \y � . < g.. . \ � C *Una mwth screws located onright G &Lm the door, $en remove it. bottom hinge. �» . . ]0 (For MUR-28 / MUF-28 only) 3.Screw the screws located on left 4.Take apart door dushing from the of bottom hinge. right bottom side of door . 5.Remove door bushing from right- 6.Pull out spring bar from the right top side of door. side of door. ;i 8.Take off unit cover cap from the 7.Take apart unit cover cap from left-top side of door, then install it in the left-top side of door. the right side of door hole. ,Y d.' 'I 11 Doors .. (For MUR-28 / MUF-28 only) 10.Assemble the door bushing 9.Put spring bar into the left (3mm) in the left-top position of of door. door. 11.Install the door bushing 12.After installing the (5mm) in the left bottom side of door,screw the top hinge(follow door. the arrow). 13.Fix the top hinge with 14.Follow the arrow while you screwer open the door. ;p. / ;tl r' 1'I 12 BEFORE r SERVICE SYMPTOMS CAUSES SOLUTIONS Refrigerator(Freezer) •The setting temperature is too •Turn the temperature dial to a is freezing(melting) low(high)to maintain food warmer(colder)setting. food. freshness. The unit does not •There is a power connection •Check the power cord to make sure refrigerate at all. failure problem. the unit is pluged in it correctly. •The unit is in sunlight or near a • Move out of sunlight or away heating device. from heater. •The unit contains hot food or too •Check the condition of stored The unit does not much food. food. refrigerate well. •The unit door is opened too • Check the position of the temp frequently or left open too long. control dial. •The temp. dial is not on the correct position. •The condenser is clogged. •The floor is too weak or the •Check the installation and leveling feet are set incorrectly. adjust the tray position. There is a loud noise. •The backside of the unit is too close to the wall. •The tray is not in the correct position. There are dew-drops • High-moisture air can produce •Wipe with a dry cloth. on the unit exterior. dewdrops during rainy seasons. There are dewdrops •The door is opened too • Keep the door closed to on the unit interior. frequently or left open too tong. remove dewdrops. • Damp food is stored. •The door is bent. • Level the unit again. The door does not .The unit is not level. • Reposition the gasket. close tightly. •The door gasket has come out. The following points are not malfunctions: • A water-flowing sound can be heard when the compressor stops. This is the, sound of REFRIGERANT flowing. • The compressor does not run during the defrost cycle. 13 CAUTION : Do not use any steel wool, abrasive or chlorine based products to clean stainless steel surfaces. Stainless Steel Opponents There are three basic things which can break down your stainless steel's passivity layer and allow corrosion to rear its ugly head. 1) Scratches from wire brushes, scrapers, and steel pads are just a few examples of items that can be abrasive to stainless steel's surface. 2) Deposits left on your stainless steel can leave spots. You may have hard or soft water depend- ing on what part of the country you live in. Hard water can leave spots. Hard water that is heated can leave deposits if left to sit too long. These deposits can cause the passive layer to break down and rust your stainless steel.All deposits left from food prep or service should be removed as soon as possible. 3) Chlorides are present in table salt, food, and water. Household and industrial cleaners are the worst type of chlorides to use. 8 step that can help prevent rust on stainless steel: 1. Using the correct cleaning tools Use non-abrasive tools when cleaning your stainless steel products.The stainless steel's passive layer will not be harmed by soft cloths and plastic scouring pads. Step 2 tells you how to find the polishing marks. 2. Cleaning along the polish lines Polishing lines or"grain"are visible on some stainless steels.Always scrub parallel to visible lines on some stainless steels. Use a plastic scouring pad or soft cloth when you cannot see the grain. 3. Use alkaline, alkaline chlorinated or non-chloride containing cleaners While many traditional cleaners are loaded with chlorides, the industry is providing an ever increasing choice of non-chloride cleaners. If you are not sure of your cleaners chloride content contact your cleaner supplier. If they tell you that your present cleaner contains chlorides, ask if they have an alternative.Avoid cleaners containing quaternary salts as they can attack stainless steel, causing pitting and rusting. 14 4. Water Treatment To reduce deposits, soften the hard water when possible. Installation of certain filters can remove corrosive and distasteful elements. Salts in a properly maintained water softener can be to your advantage. Contact a treatment specialist if you are not sure of the proper water treatment. 5. Maintaining the cleanliness of your food equipment Use cleaners at recommended strength (alkaline, alkaline chlorinated or non-chloride).Avoid build-up of hard stains by cleaning frequently. When boiling water with your stainless steel equipment, the single most likely cause of damage is chlorides in the water. Heating nay cleaners containing chlorides will have the same damaging effects. 6. Rinse When using chlorinated cleaners you must rinse and wipe dry immediately. It is better to wipe standing cleaning agents and water as soon as possible.Allow the stainless steel equipment to air dry. Oxygen helps maintain the passivity film on stainless steel. 7. Hydrochloric acid (muriatic acid)should never be used on stainless steel. 8. Regularly restore/passivate stainless steel. Recommended cleaners for certain situation/environments of stainless steel. A) Soap, ammonia and detergent medallion applied with a cloth or sponge can be used for routine cleaning. B)Arcal 20, Lac-O-Nu Ecoshine applied provides barrier film for fingerprints and smears. C) Cameo, Talc, Zud First Impression is applied by rubbing in the direction of the polished lines for stubborn stains and discoloring. D) Easy-off and De-Grease it oven aid are excellent for removals on all finishes for grease-fatty acids, blood and burnt-on foods. E)Any good commercial detergent can be applied with a sponge or cloth to remove grease and oil. F) Benefit, Super Sheen, Sheila Shine are good for restoration/passivation. 15 REFR/OERATOR.NANIL�.�I i/KGF kfrbo cam r MANUFACTURING COMPANY Turbo air warrants to the original purchaser of every new Turbo air refrigerated unit,the cabinet and all parts thereof,to be free from defects in material or workmanship, under normal use and service, for a period of two(2) year from the date of original installation or 27 months after shipment date from Turbo air,whichever occurs first. Any parts covered by this warranty that are examined and determined by Turbo air to have been defective within two(2)year of original installation or twenty seven (27) months after shipment date from manufacturer, whichever occurs first, shall be repaired or replaced as stated below.Turbo air shall be deemed to have fully complied with its obligation under the foregoing warranties by electing either one of the following procedures,at the sole discretion of Turbo air. 1.Furnishing a replacement part,freight collect,in even exchange for the returned part,freight collect. 2.Receiving the defective part,freight collect;repairing it;and returning it,freight collect. 1 � i ,�f Sk�F `� .. z§,u.w4'Jv+uYm'F,.... k3fi'M+l�iWi. In addition to the (2) two year warranty stated above, Turbo air warrants its hermetically and semi-hermetically sealed compressor to be free from defects in both material and workmanship under normal use and service for a period of three (3) additional years from the date of original installation but not to exceed five (5) years and three (3) months after shipment from manufacturer. Compressors determined by Turbo air have been defective within this extended time period will,at Turbo air's option,be either repaired or replaced with a compressor or compressor parts of similar design and capacity. The three (3) year extended compressor warranty applies only to hermetically and semi-hermetically sealed parts of the compressor and does not apply to any other parts or components,including,but not limited to,cabinet,paint finish,temperature control,refrigerant,metering device,driers,motor starting equipment,fan assembly any other electrical component,etcetera. The five year compressor warranty detailed above will be voided if the following procedure is not carefully adhered to: 1.This system contains R134A refrigerant and polyol ester lubricant. The Polyol ester lubricant has rapid moisture absorbing qualities.If long exposure to the ambient conditions occur,the lubricant must be removed and replaced with new.Listed below are the approved lubricants for the Tecumseh compressors. 1 ICI-Emkarate RL 184 2 Emery-2927-A 3 Mobile Artic 22A Failure to comply with recommended lubricant specification will void the compressor warranty. 2.Dryer replacement is very important and must be changed when a system is opened for servicing.dryer must be used with XH- 9 desiccant. 3.Micron level vacuums must be achieved to insure low moisture levels in the system.500 microns or lower must obtained. iityi Turbo air's sole obligation under this warranty is limited to either repair or replacement of parts, subject to the additional limitations below.This warranty neither assumes nor authorizes any person to assume obligations other than expressly covered by this warranty. 1.WARRANTY IS NOT TRANSFERABLE. This warranty is not assignable and applies only in favor of the original purchaser/user to whom delivered.ANY SUCH ASSIGNMENT OR TRANSFER SHALL VOID THE WARRANTIES HEREIN MADE AND SHALL VOID ALL WARRANTIES, EXPRESS OR IMPLIED, INCLUDING ANY WARRANTY OF MERCHANTABILITY OR FITNESS FOR A PARTICULAR PURPOSE. 2.NO CONSEQUENTIAL DAMAGES. TURBO AIR IS NOT RESPONSIBLE FOR ECONOMIC LOSS; PROFIT LOSS OR SPECIAL., INDIRECT,OR CONSEQUENTIAL DAMAGES, INCLUDING WITHOUT LIMITATION,LOSSES OR DAMAGES ARISING FROM FOOD OR PRODUCT SPOILAGE CLAIMS WHETHER OR NOT ON ACCOUNT OF REFRIGERATION FAILURE. 3.ALTERATION, NEGLECT, ABUSE, MISUSE, ACCIDENT, DAMAGE DURING TRANSIT OR INSTALLATION, FIRE, FLOOD,ACTS OF GOD.TURBO AIR is not responsible for the repair or replacement of any parts that Turbo Air determines have been subjected after the date of manufacture to alteration, neglect,abuse, misuse,accident,damage during transit or installation,fire,flood,or an Act of God. 4.NO IMPLIED WARRANTY OF MERCHANTABILITY OR FITNESS FOR A PARTICULAR PURPOSE. THERE ARE NO OTHER WARRANTIES, EXPRESS, IMPLIED OR STATUTORY, EXCEPT THE TWO(2) YEAR WARRANTY AND THE ADDITIONAL THREE (3) YEAR COMPRESSOR WARRANTY AS DESCRIBED ABOVE. THESE WARRANTIES ARE EXCLUSIVE AND IN LIEU OF ALL OTHER WARRANTIES,INCLUDING IMPLIED WARRANTY AND MERCHANTABILITY OR FITNESS FOR A PARTICULAR PURPOSE. THERE ARE NO WARRANTIES WHICH EXTEND BEYOND THE DESCRIPTION ON THE FACE HEREOF. 5.TRANSPORTATION COSTS.Turbo Air will accept parts covered under this warranty freight collect,provided that shipment has received prior approval. Turbo Air is not responsible for any other transporation costs, but will ship freight collect parts either repaired or replaced under these warranties. 6.WARRANTY CLAIMS. All claims should include: model number of the cooler, the serial number of the cabinet, proof of purchase,date of installation,and all pertinent information supporting the existence of the alleged defect.Any action or breach of these warranty provisions must be commenced within two(2)year after that cause of action has accrued. ------------------------------------------------------------------------------------------------------------- REFRIGERATOR MANUFACTURER AMA60 air 1250 VICTORIA STREET CARSON, CA 90746 TEL:310-900-1000 FAX:310-900-1077 TOLL FREE: 1-800-627-0032 (U.S.A. &Canada) hftp://www.turboairinc.com Warranty Claims... All claims for parts or labor must be made directly thorough Turbo Air. All claims should include:model number of the unit,the serial number of the cabinet,proof of purchase,date of installation,and all pertinent information supporting the alleged defect. In case of compressor replacement under warranty,either compressor or compressor tag must be returned to Turbo Air along with above listed information. Failure to comply with warranty policies will result in voiding claims. Two Year Parts&Labor Warranty... Turbo Air warrants all new refrigerated components,the cabinet and all parts,to be free from defects in materials or workmanship, under normal and proper use and maintenance service as specified by Turbo Air and upon proper installation and start-up in accordance with the instruction packet supplied with each Turbo air unit.Turbo Air's obligation under this warranty is limited to a period of two(2)year from the date of original installation or 27 months after shipment date from Turbo Air,whichever occurs first. Any part,covered under this,warranty,that are by Turbo Air to have been defective within two(2)year of original installation or twenty seven (27)months after shipment date from manufacturer,whichever occurs first,is limited to the repair or replacement,including labor charges,of defective parts or assemblies.The labor warranty shall include standard straight time labor charges only and reasonable travel time,as determined by Turbo Air. Additional Three Year Compressor Warranty... In addition to the two(2)year warranty stated adove,Turbo Air warrants its hermetically sealed compressor to be free from defects in both material and workmanship under normal and proper use and maintenance service for a period of three(3)additional years from the date of original installation,but not to exceed five(5)years and three(3)months after shipment from the manufacturer. Compressor determined by Turbo Air to have been defective within this extended period will,at Turbo Air's discretion,be either repaired or replaced with a compressor or compressor parts of similar design and capacity. The three(3)year extended compressor warranty applies only to hermetically sealed parts of the compressor and does not apply to any other parts or components,including,but not limited to,cabinet,paint finish,temperature control,refrigerant,metering device,driers, motor starting equipment,fan assembly or and other electrical components,etcetera. 404A/134a Compressor Warranty... The five-year compressor warranty detailed above will be void if the following procedure is not carefully adhered to: 1.This system contains 1`1404A or R134a refrigerant and polyol ester lubricant.The polyol ester lubricant has rapid moisture absorbing qualities. 2.Drier replacement is very important and must be changed when a system is opened for servicing.A620 copper drier or better is highly recommended. 3.Micron level vacuums must be achieved to insure low moisture levels in the system.500 microns or lower must be obtained. 4.When compressor is grounded,suction drier and 620 drier or better must be replaced. 5.Compressor must be obtained through Turbo Air,unless otherwise specified in writing,through Turbo Air's warranty department. 404A/134a Compressor Warranty.., Turbo Air's sole obligation under this warranty is limited to either repair or replacement of parts,subject to the additional limitations below.This warranty neither assumes nor authorizes any person to assume obligations other than those expressly covered by this warranty. NO CONSEQUENTIAL DAMAGES,TURBO AIR IS NOT RESPONSIBLE FOR ECONOMIC LOSS;PROFIT LOSS;OR SPECIAL, INDIRECT,OR CONSEQUENTIAL DAMAGES,INCLUDING WITHOUT LIMITATION,LOSSES,OR DAMAGES ARISING FROM FOOD OR PRODUCT SPOILAGE REGARDLESS OF WHETHER OR NOT THEY RESULT FROM REFRIGERATION FAILURE. WARRANTY IS NOT TRANSFERABLE,This warranty is not assignable and applies only in favor of the original purchaser/user to whom delivered.ANY SUCH ASSIGNMENT OR TRANSFER SHALL VOID THE WARRANNTIES HEREIN AND SHALL VOID ALL WARRANTIES,EXPRESS OR IMPLIED,INCLUDING ANY WARRANTY OF MERCHANTABILITY OR LABOR COVERAGE FOR COMPONENT FAILURE OR OTHER THE WARRANTY PACKET PROVIDED WITH THE UNIT. ALTERATION,NEGLECT,ABUSE,MISUSE,ACCIDENT,DAMAGE DURING TRANSIT OR INSTALLATION,FIRE,FOOD,ACTS OF GOD.Turbo Air is not responsible for the repair or replacement of any parts that Turbo Air determines have been subjected after the date of manufacture to alteration,neglect,abuse,misuse,accident,damage during transit or installation,fire,flood,or act of GOD. IMPROPER ELECTRICAL CONNECTIONS.TURBO AIR IS NOT RESPONSIBLE FOR THE:REPAIR OR REPLACEMENT OF FAILED OR DAMAGED COMPONENTS RESULTING FROM ELECTRICAL POWER FAILURE,THE USE OF EXTENSION CORDS, LOW VOLTAGE,OR VOLTAGE DROPS TO THE UNIT.NO IMPLIED WARRANTY OF MERCHANTABILITY OR FITNESS FOR A PARTICULAR PURPOSE:THERE ARE NO OTHER WARRANTIES,EXPRESSED,IMPLIED OR STATUTORY,EXCEPT THE TWO (2)YEAR PARTS&LABOR WARRANTY AND THE ADDITIONAL THREE(3)YEAR COMPRESSOR WARRANTY AS DESCRIBED ABOVE.THESE WARRANTIES ARE EXCLUSIVE AND IN;_IEU OF ALL OTHER WARRANTIES,INCLUDING IMPLIED WARRANTY AND MERCHANTABILITY OR FITNESS FOR A PARTICULAR PURPOSE.THERE ARE NO WARRANTIES,WHICH EXTEND BEYOND THE DESCRIPTION ON THE FACE HEREOF, Outside U.S.and Canada:Tiis warranty does not apply to,and Turbo Air is not responsible for,any warranty claims made on products sold or used outside the continent of the United States and Canada. XLERATOR RECESS KIT #40502 *** Meets ADA Protrusion Requirement of 4 inches (102 mm) *** 14 3/8" I~ 3 7/8" (365mm) (98mm) r4 o 0 i 26" 24 1/$„ ss , (660mm) (613mm) 10" (254mrn) (6mm)-' (416mm) � 3 3/8" (86mm) Specifications Suggested Mounting Heights Weight 12 lbs. (5.4 KG) flooro bottom of dryer) Men's 45" (114 cm) Overall Dimensions 16 3/8"wide x 26" high x 3 3/8" deep Ladies' 43" (109 cm) (416 mm wide x 660 mm high x 86 mm deep) Teenagers' 41" (104 cm) Rough Wall Opening 14 1/2"wide x 24 3/8" high x 4"deep Children 36" ( 89 cm) (368 mm wide x 619 mm high x 102 mm deep) Handicapped 37" ( 94 cm) Construction Wall box is fabricated of 22 GA 18-8 type 304 stainless steel with#4 satin finish with 16 GA 18-8 type 304 stainless steel dryer mounting plate. All welded construction. Installation Guide When installed, bottom of hand dryer will be 10" (254 mm) above bottom of rough wall (Consult local ADA codes) opening. Therefore, bottom of rough wall opening should be 10" (254 mm) below suggested mounting height for hand dryer. (See suggested mounting heights above). XleratorRecessedKitSpec40502.doc 7/08