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THE LOCAL JUICE - CLOSED FOOD
i THE'LOCAL NICE 539 South St a I BOARD OF HEALTH Town of Barnstable John T.Norman Board of Health Donald A.Gaudagnoli, M.D. DMINSTABM F.P.(Thomas)Lee,. $ a 200 Main Street, Hyannis, MA 02601 Daniel Luczkow.M.D. Alt. Phone: (508) 862-4644 Fax: (508)790-6304 www.townofbarnstable.us Permit to Operate a Food Establishment In accordance with regulations promulgated under authority of 105 CMR 590.000 M.G.L. Chapter 94 Sections 305A, 305B, 146, 189 and 189A; Chapter 111,Sections 5 and 127A, a permit is hereby granted to: Permit!,No: 1064 Issue Date: 01/01/2022 DBA: LOCAL JUICE, THE OWNER: THE LOCAL JUICE INC. Location of Establishment: 539 SOUTH STREET, UNIT B HYANNIS„ MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 0 OutdoorSeating: 4 Total Seating: 4 FEES FOOD SERVICE ESTABLISHMENT: $250.00 YEAR. 2022 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2022 B&B- FULL BREAKFAST: CONTINENTAL BREAKFAST: - - MOBILE-FOOD: MOBILE-ICE CREAM: Q� FROZEN DESSERT: Thomas A. McKean, IRS, CHO, Health Agent i FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: A I of For.-Office -Initials: To wn n of Barnstable - - I?a _yai T-[ Amt pt1$ Inspectional Services AM Public Health Division �� ,�• Thomas McKean,Director 200 Main Street, Hyannis,MA 02601 Office: 508-862 4G44 Fax: 508-790-6304 APPLICATION FOR PERMIT TO OPERATE 1A WOOD'ESTABLISHMENTIA DATE NEW OWNERSHIP RENEWAL ,00000 NAME OF FOOL)ESTABLISHMENT: r�U �u"I ADDRESS OF FOOD ESTABLISHMENT t'Iy Gt�^ i S MAILING ADDRESS(IF DIFFERENT FROM ABOVE): E-MAIL ADDRESS: Cl_ \4(X� 0 CI-I't V11 (,C, CO M TELEPHONE NUMBER OF FOOD ESTABLISHMENT: E ) TOTAL NUMBER OF BATHROOMS: WELL:WATER:YES NO ...(ANNUAL WATER ANALYSIS REQUIRED) ANNUAL:_ SEASONAL: DATES OF OPERATION: TO. NUMBER OF SEATS:INSIDE: OUTSIDE: '� TOTAL: $ x SEATING: MUST OBTAIN A COMMON VICTUALLER'S LICENSE FROM LICENSING DIV. ***OUTSIDE DINING REMINDER*** OUTSIDE DINING MUST BE APPROVED BY THE HEALTH DIY.AND LICENSING.AND MEET OUTSIDE DINING REOUIREMENTS.r. IS WAIT STAFF PROVIDED FOR OUTSIDE DINING? ry10 L5 AN AIR CURTAIN.PROVIDED AT WAITSTAFF SERVICE DOOR(S)? 'Y\, TYPE:OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW) FOOD SERVICE RETAIL.FOOD ONLY required.for TCS foods(foods requiring refrigeration/freezer) BED&BREAKFAST � ' CONTINENTAL BREAKFAST .: _ , a` COTTAG rFOOD INDUSTRY(formerly residential kitchen) 1VIOBILE FOOD FROZEN DAIRY DESSERT MACHINES ... (MONTHLY LAB ANALYSIS REQUIRED) CATERING . (CATERING NOTICE REQUIRED BEFORE EVENT(SEE PAGE#2) z ***SEASONAL,MOBILE & NEW FOOD ONLY". REQUIRED TO CALL HEALTH DIV.FOR INSPECTION PRIOR TO PERMIT BEING ISSUED PLEASE CALL 508-862.46" Q 1Appiik jdkr mslF.C)QDAPP 2020'&o r F n kx OWNER INFORMATION: FULL NAME OF APPLICANT ✓�� V 1 t t Q SOLE OWNER: YES/NO D.OK WNER PHONE# d ADDRESS_ CORPORATE OWNER: 11VI LOW T Aiy Ux CORPORATE ADDRESS: PERSON IN CHARGE:OF DAILY OPERATIONS: An AA [*AV A M A KA W List(2) Certified Food Protection Managers AND at least(1)Allergen Awareness Certified Staff All.FOOD ESTABLISHMENTS.must have I Certified Food:Protection Manager PER SHIFT. **ATTACH COPIES OF CERTIFICATES" The Health Div.,will NOT use past years' records. You must provide new copies and POST THE CERTIFICATES at your food establishment. Certified Food Managers Expiration Date Allergen Awareness Expiration Date SIG : TURE OF APPLICANT DATE ***FOOD POLICY INFORMATIONS*t'` _SEASONAL.FOOD SERVICE:,All seasonal food establishments,including mobile trucks must be inspected by the Health Div. prior to o0ening!! Please call Health Div.at SQ8-862-4644 to schedule,your inspection. Please call at least(7)days in advance. FROZEN DAIRY DESSERTS: Frozen desserts mast 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 resvit 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 cateringnotice found at http://www.town6fbariista, leislhealthdivi§ion/apt)litati6ns.a,sp., OUTDOOR COOKING: Outdoor cooking,preparation,or display of any,food product by a food establishment is:prohibited..: NOTICE: Permits run annually from January Istto Dec:31"each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATIONS)AND REQUIRED FEES BY DEC I st. Q.W hraiioa FormsCFOODAP1'REV3-2019.doc PP .1 Y x Town of Barnstable BOARD OF HEALTH John T.Norman Board of Health Donald A.Gaudagnoli,M.D. MARNSTABL& 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, 30513, 146, 189 and 189A; Chapter 111,Sections 5 and 127A, a permit is hereby granted to: Permit No: 1064 Issue Date: 01/01/2021 DBA: LOCAL JUICE, THE OWNER: THE LOCAL JUICE INC. Location of Establishment: 539 SOUTH STREET, UNIT B HYANNIS„ MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 0 OutdoorSeating: 4 Total Seating: 4 FEES FOOD SERVICE ESTABLISHMENT: $250.00 YEAR. 2021 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2021 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBTE-FOOD: MOBILE-ICE CREAM: FROZEN DESSERT: Thomas A. McKean, RS, CHO, Health Agent FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: For Office Use Only: Initials: �IHE Town of Barnstable Date Paid Amt Pd$��- MUN STAB m Inspectional Services (O� prED MA'S� Public Health Division Thomas McKean,Director 200 Main Street, Hyannis,MA 02601 Office: 508-862-4644 Fax: 508-790-6304 APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE 2/22/21 NEW OWNERSHIP RENEWAL NAME OF FOOD ESTABLISHMENT: '�� alJuic� ADDRESS OF FOOD ESTABLISHMENT: 53q 30ufh St• fl.yannls MAILING ADDRESS(IF DIFFERENT FROM ABOVE): E-MAIL ADDRESS: ch��rsth�loca(UlC2.cOM . TTJLEPHON>;NUMBER OF FOOD ESTABLISHMENT: (5a) TOTAL NUMBER OF BATHROOMS: WELL WATER:YES NO ... (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: SEASONAL: DATES OF OPERATION:_/_/_ TO / !_ NUMBER OF SEATS: INSIDE: 4- OUTSIDE: 4 TOTAL: 6 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? K)0 IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S)? K)Ia TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW) FOOD SERVICE RETAIL FOOD-ONLY required for TCS foods(foods requiring refrigeration/freezer) BED&BREAKFAST CONTINENTAL BREAKFAST COTTAGE FOOD INDUSTRY(formerly residential kitchen) MOBILE FOOD FROZEN DAIRY DESSERT MACHINES ... (MONTHLY LAB ANALYSIS REQUIRED) CATERING ... (CATERING NOTICE REQUIRED BEFORE EVENT(SEE PAGE#2) *** SEASONAL,MOBILE & NEW FOOD ONLY*** REQUIRED TO CALL HEALTH DIV.FOR INSPECTION PRIOR TO PERMIT BEING ISSUED PLEASE CALL 508-862-4644 Q:\Applicadon FormsTOODAPP 2020.doc OWNER INFORMATION: FULL NAME OF APPLICANT -Je n SOLE OWNER: YES/NO D.O.B 9/6/30 OWNER PHONE# 508- T76-0110 ADDRESS 5D9 South St. �N�yandr , Ma.�,0,2601 CORPORATE OWNER: Jerl v ll�a, �i LwaU&&, MC CORPORATE ADDRESS: 5Dq South St. `NJI,aridl , Ma. 02601 PERSON IN CHARGE OF DAILY OPERATIONS: Jeri 4( a 4- Hannah 1—otMan Marlaje r D t least 1 Allergen Awareness Certified Staff List (2) Certified Food Protection Managers AN a e ( ) g All FOOD ESTABLISHMENTS must have I Certified Food Protection Manager PER SHIFT. **ATTACH COPIES OF CERTIFICATES** The Health Div.will NOT use past years' records. You must provide new copies and POST THE CERTIFICATES at your food establishment. Certified Food Managers Expiration Date Allergen Awareness Expiration Date I flanrik To—f man12 09 2 021 a3 2,UMk/ CXMifr 09 1q /22 vl��- 02 / 22, z1 S NATURE 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.townotbarnst able.us/healthdivisioil/applications.asp. OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. NOTICE: Permits run annually from January 1 st to Dec.3 1"each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC l.st. Q:\AppGcation FonnsTOODAPP REV3-2019.doc 4 Q Town of Barnstable BOARD OF HEALTH John T.Norman Board of Health Donald A.Gaudagnoli,M.D. EAWWAB , Paul J.Canniff,D.M.D. MASSL 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: 1064 Issue Date: 12/10/2019 DBA: LOCAL JUICE, THE OWNER: THE LOCAL JUICE INC. Location of Establishment: 539 SOUTH STREET, UNIT B HYANNIS, MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 0 OutdoorSeating: 4 Total Seating: 4 FEES FOOD SERVICE ESTABLISHMENT: $250.00 YEAR. 2020 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2020 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: MOBILE-ICE CREAM: CQ� FROZEN DESSERT: Thomas A. McKean, RS, CHO, Health Agent TOBACCO SALES: I FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: { r / �WE Office Use Only: Initials: "°'�.� Town of Barnstable Date Paid 1 a 3 Amt Pd$ e?�_ : .,,R,ffr B Inspectional Services A �. p Q ' 'ASS Public Health Division Check# 0 lb Thomas McKean, Director 200 Main Street,Hyannis,MA 02601 , Office: 508-862-4644 Fax: 508-790-6304 r, APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE 10 um NEW OWNERSHIP RENEWAL NAME OF FOOD ESTABLISHMENT: TN'�, ux A-1, j u l(, ADDRESS OF FOOD ESTABLISHMENT: `5'361 soullA 5T ZeT Rym W i S MAILING ADDRESS(IF DIFFERENT FROM ABOVE): E-MAIL ADDRESS: CA-i E_6 f l"E U) AJ .r III 0 LE, COLA TELEPHONE NUMBER OF FOOD ESTABLISHMENT: U 76 - 5%9- TOTAL NUMBER OF BATHROOMS: �- WELL WATER: YES NO ... (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL:�_ SEASONAL: DATES OF OPERATION:_/ /_ TO NUMBER OF SEATS: INSIDE: Lf OUTSIDE: p• 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? WA IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S)? (A h TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW) %/ FOOD SERVICE RETAIL FOOD-ONLY required for TCS foods(foods requiring refrigeration/freezer) BED&BREAKFAST CONTINENTAL BREAKFAST COTTAGE FOOD INDUSTRY(formerly residential kitchen) MOBILE FOOD FROZEN DAIRY DESSERT MACHINES ... (MONTHLY LAB ANALYSIS REQUIRED) CATERING ... (CATERING NOTICE REQUIRED BEFORE EVENT(SEE PAGE#2) . *** SEASONAL,MOBILE &NEW FOOD ONLY*** REQUIRED TO CALL HEALTH DIV.FOR INSPECTION PRIOR TO PERMIT BEING ISSUED PLEASE CALL 508-862-4644 LQAApplication FormsTOODAPP 2020.doc f i r� OWNER INFORMATION: \/ FULL NAME OF APPLICANT J& V 1 I SOLE OWNER: YES/ 'O D.O.B OWNER PHONE# ADDRESS_ �"1 S m* S1• vl A.t.,-I, iAA�� • 0 7-(D f� CORPORATE OWNER: J�/Y, �) I I Gk fi Iy i�� rlr►1 . CORPORATE ADDRESS:"1 swflg J ---- PERSON IN CHARGE OF DAILY OPERATIONS, i a tA�-(k ` '�—} o ylt'S 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. I,-A kA" "0\46l / / ZI 1. LAMA JADWES / 2� / ZL 2. eWNifW- ViLA-A 10 / 3 / 7 SIGNA RE 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 oyeninal! 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 httu://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 APPLICATIONS)AND REQUIRED FEES BY DEC 1st. Q:\Application FormsTOODAPP REV3-2019.doc Town of Barnstable BOARD OF HEALTH Paul J Canniff,D.M.D. Board of Health Donald A.Gaudagnoli,M.D. Lr��z�srA�sce John T. Norman t�AS& F.P. Thomas Lee Alternate 200 Main Street, Hyannis, MA 02601 Phone: (508) 862-4644 Fax: (508)790-6304 www.townofbarnstable.us Permit to Operate a Food Establishment In accordance with regulations promulgated under authority of 105 CMR 590.000 M.G.L. Chapter 94 Sections 305A, 305B, 146, 189 and 189A; Chapter 111, Sections 5 and 127A, a permit is hereby granted to: r Permit No: 1064 Issue Date: 01/31/2019 DBA: LOCAL JUICE, THE OWNER: JEN VILLA& NICOLE CORMIER Location of Establishment: 539 SOUTH STREET, UNIT B HYANNIS MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 0 OutdoorSeatiing: 4 Total Seating: 4 FEES FOOD SERVICE ESTABLISHMENT: $200.00 YEAR: 2019 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2019 B&B- FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: MOBILE-ICE CREAM: a� FROZEN DESSERT: Thomas A. McKean, RS, CHO, Health Agent TOBACCO SALES: I FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: F 1 E OFYHE Tp Initials: Town of Barnstable Date Paid ( 3 ( Amt Pd$ .W� +ven MASS. £,$ Inspectional Services �p 1639• 10 Check# Pk I dDq g >FOM�+° Public Health Division 3 � Thomas McKean,Director } 200 Main Street, Hyannis,MA 02601 t I� I 19 1 Office: 508-862-4044 Fax: 508-790-6304 APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT ' DATE �� NEW OWNERSHIP RENEWAL NAME OF FOOD ESTABLISHMENT: Th,, GO CO-1 VNi C(� ADDRESS OF FOOD ESTABLISHMENT: J c2 7 TV MV(41,MiS, Hq- 6401 5 MAILING ADDRESS(IF DIFFERENT FROM ABOVE): I E-MAIL ADDRESS: TELEPHONE NUMBER OF FOOD ESTABLISHMENT: M ) 775- S 552- TOTAL NUMBER OF BATHROOMS: Z F WELL WATER:YES_NO)(, ... (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: SEASONAL: DATES OF OPERATION: ! / TO / / NUMBER OF SEATS: INSIDE: OUTSIDE: i1' TOTAL: e SEATING: MUST OBTAIN A COMMON VICTUA LER'S LICENSE FROM LICENSING DIV. F ***OUTSIDE DINING REMINDER*** x OUTSIDE DINING MUST BE APPROVED BY THE HEALTH DIV AND LICENSING AND MEET OUTSIDE DINING REQUIREMENTS. t IS WAIT STAFF PROVIDED FOR OUTSIDE DINING? Y\-0 IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S)? TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW) �' r V FOOD SERVICE RETAIL FOOD-ONLY required for TCS foods(foods requiring refrigeration/freezer) t 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*** REOUIRED TO CALL HEALTH DIV.FOR INSPECTION PRIOR TO PERMIT BEING ISSUED a a Q:1Application Fomis1P00DAPPREV2018.doc c I E 3 E yty i PLEASE CALL 508-862-4644 OWNER INFORMATION: 1 FULL NAME OF APPLICANT yt I(� SOLE OWNER: YES NO D.O.B °I W0D OWNER PHONE# 50 g- 71 (p 1 ADDRESS J f 31 s MO i 'St-. . CORPORATE OWNER: INL 7Gn Vi II a t FEDERAL ID NO. : w1w1L avw+rw CORPORATE ADDRESS: IA PERSON IN CHARGE OF DAILY OPERATIONS: am — I✓a u ram' 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 Iler en Awareness Expiration Date 1. �hVi 0 1. �)&nV►I(q 7/ 1 ZI 2. N i Cole CoYmi-er � �ZZ- n S G TURF 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 httl):/hvw`v.townofbarnstable.us/healtlidivision/apnlicatioiiEm. 3 s 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. u NOTICE: Permits run annually from January I st to Dec.31"each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN ti THE COMPLETED APPLICATIONS)AND REQUIRED FEES BY DEC l st. i i QMpplication FormsTOODAPPREV20I8.doc k oFTHE►ow TOWN OF BARNSTABLE HEALTH INSPECTOR,s Establishment Name: Date: Page: of P` tio OFFICE HOURS - f� PUBLIC HEALTH DIVISION - 6:00-9:30A.M. BARNSTABLE. ' 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified � 639. �e� HYANNIS,MA 02601 MON.-FRi. No Reference R-_Red Item PLEASE PRINT CLEARLY AlEA MA'S p, � - 508-862-4644 FOOD ESTABLISHMENT INSPECTION REPORT Nam Dat ype_of T e of I s cction s ou ine Address Risk ood Service ection n� Level Previous Inspection " `�'d Telephone i Residential Kitchen Date: i Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other Inspector Out: I� Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ lj�� g Ls,' Action as,determined by the Board of Health. Allergen Awareness 590.0..0�70/9l(G) FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands <J` " w` ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities r EMPLOYEE HEALTH PROTECTION FROM CHEMICALS. �y�/ ❑ 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) 1,tia ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating O ❑ 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 4� ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) J ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY L r ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories �L\� ! 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: /of Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. ❑ Voluntary Compliance Elmploye . i & n �❑ on Scheduled ❑ Emergency Suspension C N Official Order for Correction: Based on an inspection today,the items Embargo Emergency'Closure ❑ oluntary Disposal ❑ Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils 6=One critical violation and less than 4non-critical violations 9 (FC-4)(590.005) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If 27.Physical Facility (FC-6)(590.007) .aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than 9 non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of ( )( ) be in writing and submitted to the Board of Health at the above address violations observed,7 to anon-critical violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials FC-7 590.008 g violation,4 to 8non-critical violations=C. 29.Special Requirements (590.009) within 10 days of receipt of this order. 3 .Other DATE OF RE-INSPECTION: Inspector's Signature P/%�� /✓�" -1/l 31.Dumpst screened from public view - Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PI 's Si nature Prait: Dumpster Screen? Y N Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y ��, N 1� �, �4 �6�w\ VO 11 °ate roh t� Q. TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: Date: Page: of OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30 A.M. sanHsrnsie. - `�,,�p� J 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified MASS.6 08-8 508-839- �0� /� HYANNIS, MA 02601 62-4644-FRI. No Reference R-Red Item PLEASE PRINT CLEARLY ArEo MP'�e, FOOD ESTABLISHMENT INSPECTION REPORT y Name Da t T e o of I c ion O o s utine Address Risk ood Se ection Level ai Previous Inspection J Telephone - / / Residential Kitchen Date: Mobile Pre-operation Owner J,(, V/Il HACCP Y/N Temporary Suspect Illness ` f _ Caterer General Complaint Person in Charge(PIC) �{�hrta� oth�lGtl/� Time Bed&Breakfast HACCP 1A I (� n In: Other Inspector N� Out: Each violation checked requires an explanation the narrative page(s)and a citation of specific provision(s)violated. ` --fit Violations Related to Foodborne Illness Interventions and Risk Factors(Red Itemsl Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ V' 1 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 C1Y, r ❑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 Zck Le-0 ❑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 ViolationjCritical(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 Ratingwithin 90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ® Emergency Suspension C N Official Order for Correction: Based on an inspection today,the items Embargo Emergency Closure Voluntary Disposal checked indicate violations of 105 CMR 590.000/Federal Food Code. ® g ❑ g y ❑ rY P Other: 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4)(590.005 6=One critical violation and less than 4non-critical violations 9 cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than i non-critical. If f critical water,sewage back-up,infestation of rodents or insects,or lack of ( )( ) be in writing and submitted to the Board of Health at the above address violations observed,7 to anon-critical violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials FC-7 590.008 9 violation,4 to 8non-critical violations=C. 29.Special Requirements (590.009) within 10 days of receipt of this order. 30.Other DATE OF RE-INSPECTION; ) Inspector's Signature Print: 31.Dum Y_N r screened from public view iwl/v W Permit Posted? Grease Trap Previous Pumping Date � Grease Rendered Y N nMA #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 of THE Tpk, TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: Date: Page of Try tip OFFICE HOURS BAR- NSTAB�E. PUBLIC 200 MAN STREEETSION - 3: 0-9:30 . . Item Code C-Critical Item :3o-a:3o P P.MM. DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified ,659. .0� HYANNIS,MA 02601 MON-862. --FRI.4644 No Reference R-Red Item. PLEASE PRINT CLEARLY FOOD ESTABLISHMENT INSPECTION REPORT 508 - 31,31l •f t I, r �. Name! ,_ Date_') e o �e of Inspection ''� "' e Routine r_ Address G Risk od Servi -nspec ion Level Retail pection - C/ C Telephone Residential Kitchen Date: 5 Pre-operation �` Mobile Aeration Owner HACCP Y/N Temporary Suspect Illness rthl - Caterer General Complaint - Person in Charge(PIC) Time Bed Bed&Breakfast HACCP 14 a r- In: Other Inspector Out: h 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) ❑ y Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ �(� Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS lee, &A ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives �(1 - v Df- ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals � FOOD FROM APPROVED SOURCE TIMEITEMPERATURE CONTROLS(Potentially Hazardous Foods) / ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures f ,6 L , ❑ 5.Receiving/Condition ❑ 17.Reheating VV ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Coolingt�l` 4111 'A ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑ 20.Time As a Public Health Control i ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HSP S ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories Cr{y�C�� t Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations WA A4, AW Af t teki� Critical(C)violations marked must be corrected immediately. (blue&red items) '(� Corrective Action Required: ❑ �V No ❑-Yes Non-critical(N)violations must be corrected immediately or Overall Rating -7 within 90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction- Based on an inspection today,the items ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4 590.005 6=One critical violation and less than Orion-critical violations 9 )( ) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. Seriously Critical Violation=F is scored automatically if:_no hot 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If - - i r lack of 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C-2 critical violations and less than 9 non critical. If no critical water,sewage back-up,infestation of rodents or insects,o 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,Tto 8 non-critical olat violations. If 1 critical refrigeration. within 10 days of receipt of this order. violation,4 to 8rion-critical violations=C. 29.Special Requirements (590.009 y p 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N 1 K. #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Signature , t Print: / Self Service Wait Service Provided Grease Trap Size Variance Letter Posted W'1 tA Y N Dumpster Screen? Y N i� TOWN OF BARNSTABLE HEALTH INSPECTOR s Establishment Name: Date: Page: of ' p� No� OFFICE HOURS BARNSTABLE. ` PUBLIC 200 MAIN STREET 3:30-4:30A.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified 3:30-4:30 P.M. MASS. g - 039. MON. FRI.a HYANNIS,MA 02601 soON. FRI.46" No Reference R-Red Item PLEASE PRINT CLEARLY FOOD ESTABLISHMENT INSPECTION REPORT Name l �( Date a of Type of Inspection e irevs C� Address Risk R�-.- inspection Level Retail pection Telephone Residential Kitchen Date: Mobile Pre-operation _ Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other Inspector Out: Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ t� s4,VLA I 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 oe FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) / ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures i ❑ 5.Receiving/Condition ❑ 17.ReheatingyzoollC` �^ ❑ 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 A J.Z-1, ❑ 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 40 11.Good Hygienic Practices / L❑ yg' ❑ 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 1 Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. � ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion LA Re-inspection Scheduled ❑ -Susplenion C N' Official Order for Correction:Based on an inspection today,the items ❑ Embargo ❑ Emergency Closure ❑Voluntary Disposal ❑ Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. } 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4 590.005 B=One critical violation and less than 4 non-critical violations 9 )( ) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than 9 non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of a'28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violations observed,7 to anon-critical violations. If 1 critical refrigeration. within 10 days of receipt of this order. violation,4 to 8npn-critical violations=C. j 29.Special Requirements (590.009) Y P 30.Other PATE OF RE-INSPECTION: Inspector's Signature Print: 31.Dumpster screened from public view 6f2 AAL%-�- Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N / #Seats Observed Frozen Dessert Machines: Outside Dining Y N IC's ignature Print: T r I (I Self Service � Wait Service Provided Grease Trap Size Variance Letter Posted Y.. - N \ 1 IVG Dumpster Screen? Y N VVV -- VVV TOWN OF BARNSTABLE HEALTH INSPECTOR's Establishment Name: Date:CIL/ L-)Page: of ti OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30 A.M. BARNS' BLE. ` 200 MAIN STREET 3:3o-a:3o P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified q: `0�' - HYANNIS,MA 02601 _ .. MO8 -FRI.62 4644 63 - No Reference R-Red Item PLEASE PRINT CLEARLY �OrFo MPS° 508 _ - FOOD ESTABLISHMENT INSPECTION REPORT Nam Date' of IXR@=14 Inspection er outine Risk Address L aevel Re Se Previous Inspection Telephone Residential Kitchen Date: C� Mobile Pre-operation Owner HACCP YIN Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) Time Bed 8=Breakfast HACCP In: Other Inspector Out: Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands I C4"\- ❑ 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 (J ❑ 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 F as"LW,11- �4 Lv ❑ 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 { r ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HSP �� ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY (fir^ a)13 ❑ 11.Good Hygienic Practices F] 22.Posting of Consumer Advisorie "uX Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations i✓ G Critical(C)violations marked must be corrected immediately. (blue&red items) '1 ^t ( r1n�1i� Corrective Action Required: ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or Overall Rating O� Ol"11 011IO b within 90 aVoluntaryCompliance Employee Restriction/Exclusion Re-inspection Scheduled Emergency Suspension days s determined by the Board of Health. ❑ p ❑ ❑ p ❑ g y p C ,N Official Order for Correction: Based on an inspection today,the items ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F: 25.Equipment and Utensils (FC-4 590.005 6=One critical violation and less than 4non-critical violations 9 )( ) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If Seriously Critical Violation t F is scored automatically o no hot 27.Physical Facility ' (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than i non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violations observed,7 to 8 non-critical violations. If 1 critical refrigeration. within 10 days of receipt of this order. violation,4 to 8non-critical violations=C. 29.Special Requirements (590.009) y p 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: 31.Dumpster screened from public view s. 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 Pri t: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen? Y N W V v wW ) oF. r TOWN OF BARNSTABLE HEALTH INSPECTOR•s Establishment Name: Date: Page: of 'OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30A.M. rsaNSTneLe. = 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified MASS'ai. `0� HYANNIS,MA 02601 soa-sz 4644 No Reference R-Red Item PLEASE PRINT CLEARLY �EDN1"' FOOD ESTABLISHMENT INSPECTION REPORT L Nam Date�f Type of Type o is ection O e i ine _ [ Address Risk F ervi ction Level Retai Previous Inspection v'l Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness VA Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast - HACCP In: Other Inspector Out: t� 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 Item-Al Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ Action as determined by the Board of Health. Allergen Awareness 590.009(G) FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ���� ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating ' V y� ❑ 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 rn Critical(C)violations marked must be corrected immediately. (blue&red items) L J Corrective Action Required: ❑ No Yes Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction: Based on an inspection today, a items ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations B=One critical violation and less than 4 non-critical violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If Seriously Critical Violation=F is scored automatically if: no hot C=2 critical violations and less than 9 non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of 27.Physical Facility (FC-6)(59.0.007) aggrieved by this order,you have a right to a hearing. Your request must violations observed,7 to anon-critical violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address 29.Special Requirements (590,009) within 10 days of receipt of this order. violation,4 C. 8non-critical violations= 30.Other DATE OF RE-INSPECTION: Inspector's Signature ature Print: 31.Dum er 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 P C's Signature Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N WokAlmmr\ Dumpster Screen? Y N oFiME TOWN OF BARNSTABLE. HEALTH INSPECTOR'S Establishment Name: Date: Page: of OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30 A.M. BARNSTABLE, 200 MAIN STREET 3: N. P.M.M Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified 508-862-4644 Y M679• .0� HYANNIS,MA 02601 O - No Reference R Red Item PLEASE PRINT CLEARLY 64 FO D ESTABLISHMENT INSPECTION REPORT Name �l Da Type of Tvoe of Inspection - O e o Roo' Address Risill t F96d Sery a-inspe Level ous Inspection Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other Inspector Out: Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating ❑6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding 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 i1 Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations , Critical(C)violations marked must be corrected immediately. (blue&red items) i Corrective Action Required: ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. - �! ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction:Based on an inspection today,the items ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: checked indicate violations of 105.CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation, (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils FC-4 590.005 B=One critical violation and less than 4non-critical violations g ( )( ) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If Seriously Critical Violation F is scored automatically lack of no hot 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than 9 non critical. If no critical water,sewage bads-up,infestation tion of rodents or insects,or la 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. violation 4 to 8non-critical violations C. 29.Special Requirements (590.009) within 10 days of receipt of this order. = 30.Other DATE OF RE-INSPECTION: Ins Y. s Signatur Print: 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N ON #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Sin r Print: 1: Self Service . Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen? Y IN oF.KKE ror TOWN OF BARNSTABLE , HEALTH INSPECTOR'S Establishment Name: Date: Page: of v� 1;-., OFFICE HOURS T PUBLIC HEALTH DIVISION 8:00-9:30 A.M. BARNSTABLE. = 200 MAIN STREET 3:30-a:3o P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified 63 HYANNIS,MA 02601 MON.-FRI..862-4644 No Reference R-.Red Item PLEASE PRINT CLEARLY 508 FOOD ESTABLISHMENT INSPECTION REPORT v Name �� Da _ype of sRection outine O era i - a Address Risk ervi� e-inspection Level Previous Inspection Telephone `2 ✓ Residential Kitchen Date: s� Mobile Pre-operation V Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint tl Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other Inspector Out: Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ fj fj 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 L ❑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 Food ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures C ❑ 5.Receiving/Condition ❑ 17.Reheating fa ❑6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling �j 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 9 1 ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY bl �( �A H ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories U I Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) r Corrective Action Required: No El es Non-critical(N)violations must be corrected immediately or within 90 days as determined by the Board of Health. Overall Rating ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction:Based on an inspection today,the items ® Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils FC-4 590.005 B=One critical violation and less than 4non-critical violations 9 ( )( ) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 26.Water;Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than 9 non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violations observed,7 to 8 non-critical violations. If 1 critical refrigeration. 29.Spec/Riirements (590.009) within 10 days of receipt of this order. violation,4 to 8 non-critical violations=C. 30..Othe DATE OF RE-INSPECTION: Inspector's Signature Print: 31.Dumeened frompyb"View`� �� eYPermit Posted? N (t Are se ra Prev�us Date v Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N C ature Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen? Y N F. ► TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: Date: Page: of. OFFICE HOURS p °^ PUBLIC HEALTH DIVISION 8:00-9:30 A.M. % BARNSfABLE. ' 200 MAIN STREET 3:M N.-FP.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified 65y. �•� - HYANNIS, MA 02601 - More.-FRi. No Reference .,R-Red Item. _ PLEASE PRINT CLEARLY 508-862-4644 FOOD ESTABLISHMENT INSPECTION REPORT ( G Name. / Da_/--" T ec ion O r outi e Address Risk od Service e-Inspec ion Level Previous Inspection Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other Inspector Out: �'� , Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALSge ❑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, i ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items), Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction:Based on an inspection today,the items ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils FC-4 590.005 B=One critical violation and less than 4non-critical violations g ( )( ) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If Seriously Critical Violation t F is scored automatically o la hot 27.Physical Facility . (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than i non-critical. . f critical water,sewage back-up,infestation of rodents or insects,or lack of 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violations observed,7 ti anon-critical violations. If 1 critical refrigeration. within 10 days of receipt of this order. violation,4 to 8non-critical violations=C. 29.Special Requirements (590.009) y p 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: 31.Dumpster screened from public view 47 /IV A0 Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N IC's ature Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N U I -� v Dumpster Screen? Y N Page 1 of 1 Miorandi, Donna From: The Local Juice [thelocaljuice@gmail.com] Sent: Monday, February 20, 2017 5:02 PM To: Miorandi, Donna Subject: Kitchen Questions Hi Donna, I have a woman interested in making jelly in our kitchen at The Local Juice. What would be the process to have her officially permitted to do so?Would she apply for a temp food permit? Thanks, Jen Jen +Nicole The Local Juice http:Z/www.thelocaljuice.comb https://www.facebook.com/thelocaljuice 'Consume Consciously' 2/21/2017 Page 1 of 2 Miorandi, Donna From: McKean, Thomas Sent: Thursday, September 22, 2016 5:00 PM To: Hartsgrove, Elizabeth Cc: Flynn, Margaret; Gallant, Therese; Miorandi, Donna Subject: RE: The Local Juice We can discuss these issues further tomorrow. From: McKean, Thomas Sent: Thursday, September 22, 2016 4:59 PM To: Hartsgrove, Elizabeth Cc: Flynn, Margaret; Gallant,Therese Subject: RE: The Local Juice According to the application for a food permit,there was to be zero (no)seats. In regards to food preparation, I don't believe baking cookies and bread would be approved- a grease trap would be required for food by the Town Engineer at the Department of Public Works for baking these items. From: Hartsgrove, Elizabeth Sent: Thursday, September 22, 2016 12:34 PM To: McKean,Thomas Cc: Flynn, Margaret; Gallant,Therese Subject: FW: The Local Juice Tom, can you take a look at the email below, I got notice that Dave was out of the office till the 3rd In addition to the pudding video, I noticed that they posted a video of them making cookies and breads. Is that approved by BOH?And how many seats?At our licensing authority meeting they told my Board that they were not having any seats on the premise, hence why we had the non-intoxicating beverage license issued, rather than a Common Vic license. Any help would be most appreciated.Thanks! L From: Hartsgrove, Elizabeth Sent: Thursday, September 22, 2016 12:25 PM To: Stanton, David Cc: Flynn, Margaret; Gallant, Therese Subject: The Local Juice Dave, Can you come talk to me about the Local Juice when you have a moment? Reason I am asking, their website has a photo with seats outside, and then a video of them making pudding. http://www.thelocaliuice.com/ -Liz Elizabeth G. Hartsgrove 9/23/2C 16 Page 2 of 2 Town of Barnstable Consumer Affairs Supervisor 200 Main Street Hyannis, MA 02601 508-862-4670 °.gip;` 9/23/2016 Page 1 of 3 Miorandi, Donna From: Hartsgrove, Elizabeth Sent: Monday, September 26, 2016 12:00 PM To: 'The Local Juice' Cc: Miorandi, Donna; McKean, Thomas; Roma, Paul; Flynn, Margaret Subject: RE: Amend of business operations Thank you Jen & Nicole for coming over to discuss all the great new happenings at Local Juice. I am hopeful your site visit with Donna tomorrow at 10am will work out so the bathroom requirements are met with no/little impact. If met,we will guide you through the process to determine the#of seats you can have through Health & Building and then finalize the process with approval of a Common Victualler license before the Licensing Authority. As discussed, please find Andrew Boule's contact information to check on the Grease trap pumping requirements. Andrew Boule Division Supervisor Barnstable Department of Public Works Water Pollution Control Division 617 Bearses Way ,Hyannis MA 02601 Office: (508) 790-6335 Fax: (508) 790-6325 Cell: (508) 776-0944 Andrew.Soule@town.barnstable.ma.us Thank you again for your time and if you have any questions please don't hesitate to contact me. Liz Elizabeth G. Hartsgrove Town of Barnstable Consumer Affairs Supervisor 200 Main Street Hyannis, MA 02601 508-862-4670 roq�� ICA, �. From: The Local Juice [mailto:thelocaljuice@gmail.com] Sent: Monday, September 26, 2016 9:41 AM To: Hartsgrove, Elizabeth Subject: Re: Amend of business operations Works great, see you soon! 9/26/2016 Page 2 of 3 On Mon, Sep 26, 2016 at 9:38 AM, Hartsgrove, Elizabeth <Elizabeth.Harts rove@town.bamstable.ma.us>wrote: Yes, if that works for you From: The Local Juice [mailto:thelocaljuice@gmail.com] Sent: Monday, September 26; 2016 8:52 AM To: Hartsgrove, Elizabeth Subject: Re: Amend of business operations Good morning Liz, Just confirming we're meeting at 200 Main Street? Thanks! On Friday, September 23, 2016, Hartsgrove, Elizabeth<Elizabeth.Hartsgrovegtown.bamstable.ma.us> wrote: That works for us, thank you and see you Monday morning. -Liz From: The Local Juice [mailto:thelocaljuice@amail.com] Sent: Friday, September 23, 2016 11:34 AM To: Hartsgrove, Elizabeth Cc: Miorandi, Donna; McKean,Thomas; Scali, Richard; Flynn, Margaret Subject: Re: Amend of business operations Hi Liz, We can be available Monday at loam to meet and go over everything. Thank you, Jen and Nicole On Fri, Sep 23, 2016 at 10:15 AM, Hartsgrove, Elizabeth <Elizabeth.Harts rove e,town.barnstable.ma.us>wrote: Good morning Jen&Nicole, I noticed from your website that you have amended your operations at the Local Juice from what you have approvals by both Board of Health and the Licensing Authority of only having juice being made on premise and no seating; by having outdoor seating and offering baked cookies, breads and puddings. I would like to set up a meeting with both of you and Donna Miorandi next week,perhaps Monday morning, to discuss what requirements will need to be accomplished so your business can continue these additions to your operations. Please let me know if Monday morning you are available. Thanks and hope this weekend's LocalFest is a success! Liz Elizabeth G. Hartsgrove 9/26/2016 _ f � Page 3 of 3 Town of Barnstable Consumer Affairs Supervisor 200 Main Street Hyannis, MA 02601 508-862-4670 7�Al.' titi Jen +Nicole The Local Juice http:j/www.theIocaIjuice-comZ https://www.facebook.com/thelocaljuice 'Consume Consciously' Jen + Nicole The Local Juice http://www.thelocaljuice.com/ https://www.facebook.com/thelocaljuice 'Consume Consciously' Jen +Nicole The Local Juice http:Z/www.theIocaIjuice.comZ https://www.facebook.com/thelocaljuice 'Consume Consciously' 9/26/2016 e _ HtlIFRN/AIX rgYR kYDY MY7MIt4TuYpj7A41.%M111RlAI.% 1 R Ta 1%pepiy laYgpg61f.a1 Ag1.M�ilq,ly ���/���/`/(�(%��tkt''1''y /AgrktiUUq plRAR/Aft MTHG _ nenatwaeRmrr.o. C6MaUk1�OMSCip�Lt 00� AN U%RIROUXu I / rrw o k. rF A�w �SfKt A M• 'AbYbl&�NMY 1, N asAN i.:: r R R '� At ! F i � . _ II , �: ' t t. NO I .M— E, y 46 �. s _ a lire► f ' a r e p� 16j�Z Wa 9ti LZ d35 _ Page 1 of 1 Miorandi, Donna From: Ferreira, Kristie (DPH) (Kristie.Ferreira@MassMai1.State.MA.US] i� Sent: Friday, March 03, 2017 2:31 PM 1 . To: Allen, Scott(DPH) , Cc: Bernazzani, Diane (DPH); Hickey, Eric(DPH); Valentino, Alessandra (DPH); Miorandi, Donna Subject: The local juice Complaint Please find attached the narrative from today's visit to the Local Juice. Donna with LBOH is to forward her inspectional report; in which, I will forward (and attach to this report) when I receive it. In regards to the Stoneledge Gardens as an unapproved source-as they have been found in this store, should we follow up at Stoneledge Gardens to assess their operations and potential wholesale operations (unlicensed)? Thanks, KF 3/6/2017 Page 1 of 2 Miorandi, Donna From: Ferreira, Kristie (DPH) [Kristie.Ferreira@MassMai1.State.MA.US] Sent: Monday, March 06, 2017 3:06 PM To: Bernazzani, Diane.(DPH); Miorandi, Donna Cc: Valentino, Alessandra (DPH); Allen, Scott(DPH) Subject: Stoneledge Gardens at The Local Juice Please see below regarding the Stoneledge Gardens products found at The Local Juice. Donna—please follow up with the Local Juice to see that they have permanently removed these items for sale, or that the labels have been updated to include proper labeling as required by law. Thank you, Kristie I From: The Local Juice [mailto:thelocaljuice@gmail.com] Sent: Monday, March 06, 2017 2:58 PM To: Ferreira, Kristie (DPH) Subject: Re: State Inspection Narrative Hi Kristie, This is Nicole Cormier. Stoneledge Gardens was an onsite collaboration between Nicole Cormier and Bridget Bride. Bridget is a gardener and therapist. She came to the Local Juice to work with Nicole to make these products:Those products were not wholesale products. Please let me know if there are any further questions.You can also reach me at 5o8-813-9282. Have a great day! Nicole Cormier, RD, LDN On Mon, Mar 6, 2017 at 2:23 PM, Ferreira, Kristie (DPH) <kristie.ferreiragstate ma.us>wrote: Hi Jen— Would you please give me the address for Stoneledge Gardens? Thank you, Kristie Ferreira• Food and Drug Inspector fI 617-983-6769 From: Ferreira; Kristie (DPH) Sent: Friday, March 03, 2017 1:58 PM To: 'thelocaijuice gmail.com' Subject: State Inspection Narrative Hello Jen, 3/6/2017 Page 2 of 2 Please find attached a copy of the narrative from today's inspection. Let me know if you have any future questions or concerns. Thank you, Kristie Ferreira Food and Drug Inspector 11 617-983-6769 Jen +Nicole The Local Juice hn:/Zwww.the1oca1juice.com/ https://www.facebook.com/thelocaljuice 'Consume Consciously' 3/6/2017 Page 1 of 2 � h♦ Miorandi, Donna From: Bernazzani, Diane (DPH) [Diane.Bernazzani@MassMail.State.MA.US] Sent: Monday, March 06, 2017 3:45 PM To: Miorandi, Donna Cc: Valentino, Alessandra (DPH); Allen, Scott(DPH); Ferreira, Kristie (DPH) Subject: RE: Stoneledge Gardens at The Local Juice Hi Donna, Will there be a separate f.e. permit issued to Stoneledge Gardens or do fall under he Local Juices permit? Diane Bernazzani, REHS,CP-FS Retail Food Safety&Training Coordinator MDPH/BEH Food Protection Program 305 South Street,Jamaica Plain, MA 02130 phone:617-983-6765 fax:617-983-6770 diane.bernazzani@state.ma.us From: Ferreira, Kristie (DPH) Sent: Monday, March 06, 2017 3:06 PM To: Bernazzani, Diane (DPH); Donna.Miorandi@town.barnstable.ma.us Cc: Valentino, Alessandra (DPH); Allen, Scott(DPH) Subject: Stoneledge Gardens at The Local Juice Please see below regarding the Stoneledge Gardens products found at The Local Juice. Donna—please follow up with the Local Juice to see that they have permanently removed these items for sale, or that the labels have been updated to include proper labeling as required by law. Thank you, Kristie From: The Local Juice [mailto:thelocaliuice@gmail.com] Sent: Monday, March,06, 2017 2:58 PM To: Ferreira, Kristie (DPH) Subject: Re: State Inspection Narrative Hi Kristie, This is Nicole Cormier. Stoneledge Gardens was an onsite collaboration between Nicole Cormier and Bridget Bride. Bridget is a gardener and therapist. She came to the Local Juice to work with Nicole to make these products. Those products were not wholesale products. Please let me know if there are any further questions. You can also reach me at 5o8-813-9282. Have a great day! Nicole Cormier; RD, LDN On Mon, Mar 6, 2017 at 2:23 PM, Ferreira, Kristie (DPH) <kristie.ferreira@state.ma.us>wrote: 3/7/2017 Page 2 of 2 V ` Hi Jen Would you please give me the address for Stoneledge Gardens? Thank you, Kristie Ferreira Food and Drug Inspector II 617-983-6769 From: Ferreira, Kristie (DPH) Sent: Friday, March 03, 2017 1:58 PM To: 'thelocaljuiceogmail.com' Subject: State Inspection Narrative Hello Jen, Please find attached a copy of the narrative from today's inspection. Let me know if you have any future questions or concerns. Thank you, Kristie Ferreira Food and Drug Inspector II 617-983-6769 Jen +Nicole The Local Juice http://www.thelocaljuice.com/ https://www.facebook.com/thelocaljuice 'Consume Consciously' 3/7/2017 I Message Page 1 of 1 Miorandi, Donna From: Ferreira, Kristie (DPH) [Kristie.Ferreira@MassMail.State.MA.US] Sent: Tuesday, February 28, 2017 3:41 PM To: Miorandi, Donna Cc: Valentino, Alessandra (DPH); Allen, Scott(DPH) Subject: RE: Local Juice Hi Donna— Just to let you know, we are working on getting out there ASAP to inspect both Farm Fare Market and Local Juice to inquire on the wholesaling of unpasteurized juice(and cover labeling as well). Please do not let them know we are coming. Let me know if you want to tag along.The earliest may be this Friday. Thank you, Kristie Ferreira Food and Drug Inspector II 617-983-6769 From: Miorandi, Donna [mailto:Donna.Miorandi@town.barnstable.ma.us] Sent: Thursday, February 23, 2017 10:29 AM To: Ferreira, Kristie (DPH) Subject: Local Juice Hi Kristie: I just went on Jeri Villa's partners website called Farm Fare Market located at 68 Tupper Road, Sandwich, MA and there is a possibility that they are also selling the juice there. www.pressedOuicedirecto[y.com/location/farm-fare-market should get you there. It does state that the brands they are selling is"Local Juice" in glass bottles. Thanks again Donna Miorandi 3/1/2017 Stanton, David From: Hartsgrove, Elizabeth Sent: Monday, October 02, 2017 3:14 PM To: Stanton, David Cc: Flynn, Margaret; McKean, Thomas Subject: FW: Amend of business operations Good afternoon Dave, The local Juice went through the review process last year, and they went before Licensing_ to obtain a Common vic with 4 seats. Please see Donna's email below regarding her site visit and Health signoff. If you need any more info, please let me know, Thanks -Liz From: Miorandi, Donna Sent: Wednesday, September 28, 2016 2:28 PM To: 'The Local Juice' Cc: Hartsgrove, Elizabeth; McKean, Thomas Subject: RE: Amend of business operations Good Afternoon all: Yesterday, Sept. 27, 2016 1 re-inspected the Local Juice and they do have 2 bathrooms accessible to the public without going through a food prep area. One of these bathrooms is a handicapped accessible bathroom. They currently have 2 tables outside with 2 chairs each for a total of 4 chairs. In addition, I understand that they do have an outside grease trap which will allow them to.bake. All products baked and sold on site will have to comply with the food labeling law(this was not discussed with Jen and Nicole at the time) especially as it relates to allergens. They have contacted the fire department regarding all future inspections of their hood/ansul system. Any further questions/comments please feel free to call or e-mail me. Thanks! Donna Z. Miorandi, R.S. Health Inspector -----Original Message----- From: The Local Juice [mailto:thelocaljuice@amail.com] Sent: Wednesday, September 28, 2016 11:12 AM To: Hartsgrove, Elizabeth Cc: Miorandi, Donna; McKean,Thomas; Roma, Paul; Flynn, Margaret Subject: Re: Amend of business operations Hi Liz, We had a nice meeting with Donna on site yesterday and she signed off on the use of the end bathroom as discussed. Let us know best next steps to move forward. Thank you! On Tue, Sep 27, 2016 at 9:49 AM, The Local Juice <thelocal'uice e,gmail.com> wrote: Hi Liz, Thank you for your guidance and support. 1 I Best, Jen + Nicole On Mon, Sep 26, 2016 at 11:59 AM, Hartsgrove, Elizabeth <Elizabeth.Harts rg ovegtown.barnstable.ma.us> wrote: Thank you Jen & Nicole for coming over to discuss all the great new happenings at Local Juice. I am hopeful your site visit with Donna tomorrow at 10am will work out so the bathroom requirements are met with no/little impact.If met, we will guide you through the process to determine the#of seats you can have through Health & .Buildingand then finalize the process with approval of a Common Victualler license before the Licensing p pP g Authority. As discussed, please find Andrew Boule's contact information to check on the Grease trap pumping requirements. Andrew Boule Division Supervisor Barnstable Department of Public Works Water Pollution Control Division 617 Bearses Way Hyannis MA 02601 Office: (508) 790-6335 Fax: (508 79) 0-6325 Cell: (508) 776-0944 Andrew.Boule@town.barnstable.ma.us Thank you again for your time and if you have any questions please don't hesitate to contact me. Liz Elizabeth G. Hartsgrove Town of Barnstable 2 i Consumer Affairs Supervisor 200 Main Street Hyannis, MA 02601 508-862-4670 - NA 5. O� `rnpaY.`�,• From: The Local Juice [mailto:thelocaliuiceCagmail.com] Sent: Monday, September 26, 2016 9:41 AM To: Hartsgrove, Elizabeth Subject: Re: Amend of business operations Works great, see you soon! On Mon, Sep 26, 2016 at 9:38 AM, Hartsgrove, Elizabeth <Elizabeth.Harts rovegtown.barnstable.ma.us> wrote: Yes, if that works for you From: The Local Juice [mailto:thelocaliuice@qmail.com] Sent: Monday, September 26, 2016 8:52 AM To: Hartsgrove, Elizabeth Subject: Re: Amend of business operations Good morning Liz, 3 I Just confirming we're meeting at 200 Main Street? Thanks! On Friday, September 23, 2016, Hartsgrove, Elizabeth<Elizabeth.Harts rg ovegtown.barnstable.ma.us> wrote: That works for us, thank you and see you Monday morning. -Liz From: The Local Juice [mailto:thelocaljuice@gmail.com] Sent: Friday, September 23, 2016 11:34 AM To: Hartsgrove, Elizabeth Cc: Miorandi, Donna; McKean,Thomas; Scali, Richard; Flynn, Margaret Subject: Re: Amend of business operations Hi Liz, We can be available Monday at loam to meet and go over everything. Thank you, Jeri and Nicole On Fri, Sep 23, 2016 at 10:15 AM, Hartsgrove, Elizabeth <Elizabeth.Harts rg ovenu,town.barnstable.ma.us>wrote:' Good morning Jen&Nicole, I noticed from your website that you have amended your operations at the Local Juice from what you have approvals by both Board of Health and the Licensing Authority of only having juice being made on premise an6 no seating; by having outdoor seating and offering baked cookies, breads and puddings. 4 I I would like to set up a meeting with both of you and Donna Miorandi next week, perhaps Monday morning, to discuss what requirements will need to be accomplished so your business can continue these additions to your operations. Please let me know if Monday morning you are available. Thanks and hope this weekend's LocalFest is a success! Liz Elizabeth G. Hartsgrove Town of Barnstable Consumer Affairs 5upervisor 200 Main Street Hyannis, MA 02601 508-862-4670 IiX.. SO kit R4,# Jen +Nicole The Local Juice http://www.thelocaljuice.com� https:f lvvAw.facebook.com/thelocaljuice 5 I 'Consume Consciously' Jen +Nicole The Local Juice http://www.tbelocaljuice.comt https://www.facebook.com/theloca juice 'Consume Consciously' Jen +Nicole The Local Juice http://www.thelocaljuice.com/ https://www.facebook.com/thelocaljuice 'Consume Consciously' Jen +Nicole The Local Juice http://www.thelocaljuice.com/ https:Z/www.facebook.com/thelocaljuice 6 'Consume Consciously' Jen + Nicole The Local Juice http://www.thelocaljuice.co-m https:ll-v\,ww.facebook.com/thelocaljuice 'Consume Consciously' i 7 17KFO303 The Local Juice Insp ID: KJ000327 Inspector: 23 Ferreira Insp Date: 3/3/2017 Commonwealth of Massachusetts Department of Public Health Bureau of Environmental Health Food Protection Program 305,South Street Jamaica Plain, MA 02130 Telphone: (617)983-6712 Fax: (617) 983-6770 http:/www.mass.gov/dph/fpp Narrative Insp Date: 3/3/2017 Business ID: 17KFO303 Inspection: KJ000327 Business: The Local Juice FDA Fiscal Year: 539 B South St. Phone: Inspector: 23 Kristie Ferreira Hyannis, MA 02601 Reason: FBI/Complaint Results: No Action Reference: k' d 4 �„,.tl's"r d rtF a. '� e r > t y ,'a' i '• ''# 3N a, s ' (�)RemarkS=�� ��s�.y.��-'o t �.e" �,-r-lt �''7�t t _ i� -` + �� ri .� ..! r� ¢� �t ''� ��"ir� �. •'�� �. x-h._ e, : 3- r-r,..,�_. 3 rc .-.. ..--.^ to.. ..t`.•F.s .gyp, a .,.l�T' We,Kristie Ferreira and Alessandra Valentino,arrived at this site and identified ourselves to Jen Villa-Co-Owner.We informe her we were here to conduct an inspection based on Complaint#17-011 in which improperly labeled products were found.Ms. Donna Miorandi-Health Inspector with Town of Barnstable also assisted with this inspection. Ms.Villa accompanied us with this inspection.Firm operates as a retail store front manufacturing bottled unpasteurized juices and jarring fruit and vegetable products in an approx.800sq ft.facility. Upon this inspection,it was found that the retail store front displayed: Bottled carrot juice with no unpasteurized warning statement,and no keep refrigerated statement Sauer�raut with no keep refrigerated statement or best by date Various jarred items from unapproved sources(Stoneledge Gardens) Best by dates that are unclear to the consumer Firm immediately removed bottled carrot juice,sauerkraut,and the items from unapproved sources for sale from its displays (dry and refrigerated). Firm does not conduct shelf life studies nor have scheduled processes. Firm does not currently verify the sanitation temperatur of the dishwasher it uses for sanitizing its re-used bottles used for bottling juices. Firm states that they will look into options for verifying sanitation temperatures,and for displaying best by dates on its bottled and jarred products that are clearer to the consumer. Town of Barnstable has left a food establishment inspection report with the firm that requires corrective actions(see copy of report attached). We reviewed this report with Ms.Villa and gave her a copy via email. Page 1 of 3 17KFO303 The Local Juice Insp ID: KJ000327 Inspector: 23 Ferreira Insp Date: 3/3/2017 Narrative (*'Re A ar Signatures Required? Yes O No Q r Signatures - j Sign Digitally O Sign After Printed 0 Signature of Plant Official Date Signed Today Who Received Copy: Jen Villa Co-Owner Signature of Inspector: Alessandra Valentino/Kristie Fe. Food and Drug Inspector II I 1 i Page 2 of 3 I 17KFO303 The Local Juice Insp ID: KJ000327 Inspector: 23 Ferreira Insp Date: 3/3/2017 Narrative Fail Notes Summary No fail notes were selected on this questionnaire. Page 3 of 3 Page 1 of 1 Miorandi, Donna From: Ferreira, Kristie (DPH) [Kristie.Ferreira@MassMail.State.MA.US] Sent: Friday, March 03, 2017 2:31 PM To: Allen, Scott (DPH) Cc: Bernazzani, Diane (DPH); Hickey, Eric (DPH); Valentino, Alessandra (DPH); Miorandi, Donna Subject: The local juice Complaint Please find attached the narrative from today's visit to the Local Juice. Donna with LBOH is to forward her inspectional report; in which, I will forward (and attach to this report) when I receive it. In regards to the Stoneledge Gardens as an unapproved source-as they have been found in this store, should we follow up at Stoneledge Gardens to assess their operations and potential wholesale operations (unlicensed)? Thanks, KF I 3/6/20`17 Miorandi, Donna From: Ferreira, Kristie (DPH) <kristie.ferrei ra @state.ma.us> Sent: Tuesday, May 02, 2017 10:17 AM To: Miorandi, Donna Subject: RE: Local juice/Stoneledge Gardens HI Donna— Did you determine if they are wholesaling these items, or just retailing? Thanks, f Kristie From: Miorandi, Donna [mailto:Donna.Miorandi@town.barnstable.ma.us] Sent: Wednesday, March 08, 2017 2:48 PM To: Ferreira, Kristie (DPH); Bernazzani, Diane (DPH) Subject: Local juice/ Stoneledge Gardens Hello again: Our little detective in the office searching on Facebook found this connection for Briget Bride and a Sarah Ratta-not Nicole Cormier. all the locations seem to be in Duxbury, Randolph and Holbrook-all in the 617 area code-not being made on Cape Cod as she is stating. They seem to be operating as"Two Well-Preserved Ladies" being Sarah and Briget not Nicole Cormier. I am attaching what the woman in our office found on Facebook. p.s. sorry it is upside down. Thanks! Donna Miorandi J 1 Page 1 of 1 Miorandi, Donna From: Hartsgrove, Elizabeth Sent: Friday, September 23, 2016 10:15 AM To: 'thelocaljuice@gmail.com' Cc: Miorandi, Donna; McKean, Thomas; Scali, Richard; Flynn, Margaret Subject: Amend of business operations Good morning Jen & Nicole, I noticed from your website that you have amended your operations at the Local Juice from what you have approvals by both Board of Health and the Licensing Authority of only having juice being made on premise and no seating; by having outdoor seating and offering baked cookies, breads and puddings. I would like to set up a meeting with both of you and Donna Miorandi next week, perhaps Monday morning, to discuss what requirements will need to be accomplished so your business can continue these additions to your operations. Please let me know if Monday morning you are available. Thanks and hope this weekend's LocalFest is a success! Liz Elizabeth G. Hartsgrove Town of Barnstable Consumer Affairs Supervisor 200 Main Street Hyannis, MA 02601 508-862-4670 To n Se 9/23/2016 Message Page 1 of 2 Miorandi, Donna From: Foley, Kim (DPH) [kim.foley@state.ma.us) Sent: Friday, June 26, 2015 3:46 PM To: Miorandi, Donna . Cc: Burns, John (DPH) Subject: RE: The Local Juice/Wholesale Hi Donna Local Juice has submitted an application for wholesale juice- I assigned it to John as he is really knowledgeable with the juice processes. They state that they are working with HPP (high pressure processing)firm in Danvers for the kill step-the Danvers facility opened this year-they do a lot of juices there. They provide guidance to firms that want to use their process- Local Juice is looking into the containers (plastic) and working on their HACCP plan. John will take it from here and interact with them on the physical facility requirements.John is cced on this email- his office line is 617-983-6749- 1 don't think he has done any site visits- but we both agreed to contact local health when we figured out what Local Juice had planned. Lastly- I am leaving my position here on Tuesday June 30th-taking advantage of the early retirement package. After that, you will need to contact John-or supervisor Scott Allen on this. I will be here till Tuesday if you need any other info from me. It has been a pleasure working on various topics over the years! We have a place in Sandwich so will be "around the Cape" frequently! Take care. Kim Kim K. Foley, R.S. Assistant Director MA Department of Public Health Bureau of Environmental Health Food Protection Program 305 South Street Jamaica Plain, MA 02130 _ (617) 983-6747 FAX (617) 983-6770 kim.foley(a state.ma.us http://www.mass:gov/dph/fop "This e-mail message is intended for the exclusive use of the recipient(s) named above. It may contain information that is protected, privileged, or confidential. If you are not the intended recipient, any dissemination, distribution, or copying is strictly prohibited. If you think you received.this e-mail in error, please e-mail the sender immediately.** From: Miorandi, Donna [mailto:Donna.Miorandi@town.barnstable.ma.us] 6/26/2015 Message Page 2 of 2 v Sent: Friday, June 26, 2015 3:36 PM To: Foley, Kim (DPH) Subject: The Local Juice/Wholesale Hi Kim: Sorry to bother you with this but the Local Juice of 539 South St., Hyannis has used your name as well as John J. Burns. They are stating that they are working with you to permit their wholesale facility that is being built in Hyannis. Can you, or John please verify this for me? Thanks! Donna Z. Miorandi, R.S. Town of Barnstable Health Department 6/26/2015 Message Page 1 of 1 Miorandi, Donna From: Burns, John (DPH) Uohn.burns@state.ma.us] Sent: Wednesday, July 01, 2015 9:47 AM To: Miorandi, Donna Subject: RE: Date Marking Donna, At the bare minimum they should at least have "Open Date" with the terminology such as "Best Buy" or"Use By". Any information related to a code relative to production, lot, etc. would also be helpful in case of recall. John From: Miorandi, Donna [mailto:Donna.Miorandi@town.barnstable.ma.us] Sent: Tuesday, June 30, 2015 10:40 AM To: Burns, John (DPH) Subject: Date Marking Hi John: As far as Local Juice is concerned can I require them to date,mark their product as is state in 3- . 501.17.? In searching on the net I found that Maricopa County, Arizona states"At this time, regulations allow retail bottling operations to produce unpasteurized juice without a HACCP plan. However, unpasteurized juice bottled by retail juicing operatons is required to meet strict labeling requirements as specified by the Food Code, which includes a consumer advisory. Since bottled juices may contain multiple types of juice, unpasteurized juice sold in approved bottles must be maintained cat at 411 degrees F or less with a 7-calendar day expiration date for consumer safety." Anxiously await your comments. Thanks so much. Donna Miorandi ti I . 7/1/2015 i W � I I 1 I � I � IU C TF/y1 � I }J CI 1 "� � O�/ _ nIK IN ENIDGE • •/ ....... d G 5I i { Jery 6waw \ �• �j%I I i �� � ,t�nm�.nle. .mw� �� ram. z� I HI a1= l; PN.1(GTp 161N o ti 9-13 2014 RE\•ISI:D: i I PROPOSED PROPOSED FIRST FLOOR Pv+N FIRST FLOOR PLAN . �ous�•Is w.1� A-4 The Local Juice The Local Juice is a company founded by Registered Dietitian and local food enthusiast, Nicole Cormier and artist and community advocate, Jen Villa. It is a company motivated by a passion to promote a sustainable lifestyle that is locally driven and nutritionally mindful. They strive to empower, inspire and educate consumers by connecting them to their local food source and community and by raising their awareness on how to make healthy and delicious choices... one juice at a time. Nicole and Jen have a deep passion for local sustainability, a sense of community and a love for health and wellness. They also both share a love for juicing! Joining forces to create The Local Juice was such a natural and fluid evolution. They are thrilled to unite their passions and create delicious products that will better the lives of their entire community. They are so excited to support their local farms and farmers and also educate their customers on how to live a sustainable and healthy life! Over the past year, Nicole and Jen have been juicing and bottling organic juices made with organic and local fruits and vegetables. Their juices have been sold at special events and farmers' markets throughout the Cape from Falmouth to Orleans. They are excited to create a retail location and juice bar to make and sell their healthy and delicious products. Their retail location is slated for the newly constructed space at 539 South St. behind The Little Beach Gallery. This new space will host the juice bar as well as a kitchen space for production. The juice bar will sell bottled juices made on site (in the production kitchen), smoothies made to order and a selection of other healthy beverages. The menu may evolve to include healthy snacks like homemade kale chips. The juice bar will also have a retail section selling healthy food items like cashew butter, coconut oil, local produce and healthy household items like all-natural cleaning products and beauty products. The Local Juice bar plans of having 3-5 stools by the window available for people to sit on while they wait for their orders,but other than that there will be no customer seating. Additional info: z. Temporary production at the Federated Church of Hyannis We are currently awaiting approval from the Barnstable BOH to use the community kitchen at the Federated Church as a temporary production space until our kitchen space is finished. 2. Barnstable Market The.Local Juice has partnered up with Barnstable Market and worked with them to create a pop-up smoothie bar inside their store.All items sold are made on site and purchased through the Barnstable Market check out/register. Barnstable Market is responsible and oversees the running and maintenance of all operations at this location. 3.Wholesalling The Local Juice has started a dialogue with the Ma. DPH, specifically: Kim K. Foley, R.S. Assistant Director MA Department of Public Health (617) 983-6747 and John J. Burns, Inspector (DPH). Together they have discussed what it entails to wholesale their product in Massachusetts. The State has provided guidance and will be able to walk through next steps when The Local Juice is ready for that stage. The state has assured The Local Juice that there are no additional requirements in terms of the design and layout of the kitchen space to achieve a wholesale-approved facility The Local Juice has hired an expert to help them develop and implement a haccp plan and a wholesale strategy when necessary. r Proposed Menu Smoothies: Juices (bottled 16 oz) The Red Cultivate: Kale, Cucumber, Lemon, Cranberries Ginger, Parsley strawberries Banana Harvest: Carrot, Cranberry, Orange, Almond milk Lemon,Apple Pea greens The Purple Blueberries Banana Flourish: Cucumber, Apple, Mint, Coconut water Lemon Cilantro (or mint) Kale The Orange Pineapple Rooted: Beet, Fennel, Kale, mango Pineapple, Lemon, Cayenne Ginger Coconut milk Turmeric Nurture: Carrot, Peach, Grape, Honey Lemon Chia Seeds Add Ons cacao Chia seeds honey(local) cashew butter maca root Hemp Protein Maple Syrup avocado L I � The Local Juice \ The Local Juice is a company founded by Registered Dietitian and local food enthusiast, Nicole Cormier and artist and community advocate, Jen Villa. It is a company motivated by a passion to promote a sustainable lifestyle that is locally driven and nutritionally mindful. They strive to empower, inspire and educate consumers by connecting them to their local food source and community and by raising their awareness on how to make healthy and delicious choices... one juice at a time. Nicole and Jen have a deep passion for local sustainability, a sense of community and a love for health and wellness. They also both share a love for juicing! Joining forces to create The Local Juice was such a natural and fluid evolution. They are thrilled to unite their passions and create delicious products that will better the lives of their entire community. They are so excited to support their local farms and farmers and also educate their customers on how to live a sustainable and healthy life! Over the past year, Nicole and Jen have been juicing and bottling organic juices made with organic and local fruits and vegetables. Their juices have been sold at special events and farmers' markets throughout the Cape from Falmouth to Orleans. They are excited to create a retail location and juice bar to make and sell their healthy and delicious products. Their retail location is slated for the newly constructed space at 539 South St. behind The Little Beach Gallery. This new space will host the juice bar as well as a kitchen space for production. The juice bar will sell bottled juices made on site (in the production kitchen), smoothies made to order and a selection of other healthy beverages. The menu may evolve to include healthy snacks like homemade kale chips. The juice bar will also aye a retail section selling healthy food items like cashew butter, coconut oil,local produce and healthy household items like all-natural cleaning products and beauty products. The Local Juice bar plans of having.- L51L&Is by the window available for people to sit on while they wait for their orders,but other than that there will be no customer seating. l �L I Additional info: 1. Temporary production at the Federated Church of Hyannis We are currently awaiting approval from the Barnstable BOH to use the community kitchen at the Federated Church as a temporary production space until our kitchen space is finished. 2. Barnstable Market The Local Juice has partnered up with Barnstable Market and worked with them to create a pop-up smoothie bar inside their store.All items sold are made on site and purchased through the Barnstable Market check out/register. Barnstable Market is responsible and oversees the running and maintenance of all operations at this location. g.Wholesalling The Local Juice has started a dialogue with the Ma. DPH, specifically: Kim K. Foley, R.S. Assistant Director MA Department of Public Health (617) A83-6747 and John J. Burns,Inspector (DPH). Together they have discussed what it entails to wholesale their product in Massachusetts. The State has provided guidance and will be able to walk through next steps when The Local Juice is ready for that stage. The state has assured The Local Juice that there are no additional requirements in terms of the design and layout of the kitchen space to achieve a wholesale-approved facility The Local Juice has hired an expert to help them develop and implement a haccp plan and a.wholesale strategy when necessary. i Proposed Menu Smoothies: Juices (bottled 16 oz) The Red Cultivate: Kale, Cucumber, Lemon, Cranberries Ginger, Parsley strawberries Banana Harvest: Carrot, Cranberry, Orange, Almond milk Lemon,Apple Pea greens The Purple Blueberries Flourish: Cucumber,Apple, Mint, Banana Coconut water Lemon Cilantro.(or mint) Kale The Orange Pineapple Rooted: Beet, Fennel, Kale, mango Pineapple, Lemon, Cayenne Ginger Coconut milk Turmeric Nurture: Carrot, Peach, Grape, Honey Lemon Chia Seeds Add Ons cacao Chia seeds honey (local) cashew butter maca root Hemp Protein Maple Syrup avocado ;E i i 1 I , I c n I � � H Q4G ` v • O ) v r - -- j iu � �. i•j Q '} y _.:.- R 1}2010- ��"'�� PROPOSED _ PROPOSED FIR5_T_FLCOR.PLAN 'FIRST FLOOR PLAN a A-4 — ........_ _ - _ _.--— _. . _ -_ — _._ _ _ _.. __ . 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I f � i _ — F� sink _— }} juicer- j wheel17-11 bN i 4ID < I � I a'a I Op SHE — ti Town of Barnstable �0 ➢A LE,MASS - Board of Health 9 MASS. 0 639. �0 PIfD MAt a' 200 Main Street, Hyannis MA 02601 Office: 508-862-4644 Wayne Miller,M.D. FAX: 508-790-6304 Paul Canniff,D.M.D.' Junichi Sawayanagi June 30, 2015 Ms. Jen Villa and Ms. Nicole Cormier Local Juice 539 South Street Hyannis, MA 02601 Dear Ms. Villa and Ms. Cormier: During the public meeting of the Board of Health held on Tuesday June 9, 2015 at 3:00 p.m., the Board voted to issue you a warning. This hearing was originally scheduled to provide you an opportunity to show-cause why your food permit to sell bottled juices at weekly farmer's market events should not be suspended or revoked due to your submission of an invalid permit record to the Town of .Barnstable Health Division, specifically in regards to the location where your bottled juices were prepared and manufactured. The food facility information which you provided to the Health Division, Bay End Farm, located at 200 Bournedale Road Bourne, was not permitted for this type of food operation. According to Terry Guarino, R.S, Health Agent for the Town of Bourne, you did not possess a valid permit from the Board of Health to prepare bottled juices at Bay End Farm. However,bottled juices were sold at the Viva Farmer's Market at Barnstable High School on May 31", and during weekly Hyannis Farmer's Markets held in Hyannis. During the public meeting, you through your Attorney David Lawler, admitted to the facts provided within Exhibit"A" and Exhibit"B" (attached). Therefore the Board voted to issue the warning. In the future, please ensure that you obtain valid permits and inspections as required by the 1999 Federal Food Code and the State Sanitary Code, 105 CMR 590.000. PER 0 ER OF T BOARD OF HEALTH Wayne M ler, M.D. Chairma Board of Health Q:\WPFILES\LocalJuiceShowCause Results Warning Jun2015.doc June 8, 2015 TO: Richard Scali, Director of Regulatory Services FROM: Thomas McKean, C.H.O. Director of Public Health RE: Local Juice/ Communications Timeline and Permit Information ----------------------------------------------------------------------------------------------------------------- Below is the information which you requested: - On February 11, 2015, Ms. Kim Foley of the MA Department of Public Health informed us that the firm, Local Juice, was not licensed by the State. However, the firm was selling bottled juice to various stores on the Cape without a license. The owners need to obtain a wholesale license from the State, according to Ms. Foley. - On February 15, 2015, Ms. Foley of the MA Department of Public Health notified us that she communicated with the firm, Local Juice, and the owners agreed to remove all of the products from store shelves as they are not licensed for wholesale. The affected stores included Amie's Bakery, Solstice Day Spa, a local supermarket, Barnstable Market and some other establishments. - On Sunday May 31, 2015, Donna inspected all food vendors participating at the Local Viva 5K Event at Barnstable High School, including Local Juice which was selling bottled unpasteurized juice. Donna was told the bottled juices were being prepared and manufactured "in Bourne." - On June 1, 2015, Donna contacted the Town of Bourne Health Department by telephone seeking verification. According to Terry Guarino, Town of Bourne Health Agent, Local Juice did not possess a permit from the Board of Health to manufacture and prepare juices within the Town of Bourne (see attached letter). - June 1, 2015, Health Inspector Donna Miorandi visited Amie's Bakery on June 1st where it was discovered bottled juices were being sold in violation of the State, reselling product without a wholesale license. Arnie agreed to remove the bottled juices from the shelves that same day. She also visited and spoke with the Manager at Solstice Day Spa on June 1 2015. During the site visit, she was told the product was no longer being sold there. Health Inspector Miorandi was made aware of only these two businesses which sold this product. So she did not communicate with any other businesses, only the two businesses listed above. Also, Health staff did not contact any of the farmer's market coordinators. -June 2, 2015- We contacted the other health agents on the Cape once it was discovered the product continued to be sold at other locations throughout the Cape and the unpasteurized bottled juices were being prepared and manufactured at an unknown or unapproved source. I ; TOWN OF BOURNE /�'' j� � ti��� BOARD OF HEALTH c0�' 24 Perry Avenue :Buzzards Bay, MA 02532 Cynthia A. Coffinphone (508) 759-0600 ext. #1342 Health Agent Fax. (508) 759-0679 June 8, 2015 Mr. Thomas Mckean I=Lealth Division Director Town of Barnstable 200 Main Street Hyannis, MA 02601 Dear Mr. Mckean, On June 1, 2015, I received a telephone call from Health.Inspector Donna Miorandi inquiring about a company known as "The Local Juice"that allegedly was operating out of a facility in the Town of Bourne. Upon further investigation, it was brought to my attention that The Local.Juice was operating without the required permits and licensure out of the commercial kitchen at Bay End Farms, 200 Bournedale .Road, Buzzards Bay, MA. Bay End Farms is a seasonal facility licensed by the Board of Health as a food establishment, bakery, and retail food store. Bay End Farms owner David Ingersoll operates a farm stand at this location, prepares food products and baked goods which are then sold directly to the consumer. Mr. Ingersoll confirmed that The Local Juice had been leasing his kitchen during the off-season but that they recently relocated. The Local Juice, owned by Nicole Cormier and Jeri.Villa, failed to apply for a permit to operate their business preparing and bottling juices within the Town of Bourne. .lt,is my understanding that this company is transit.ioning to a new.location within the Town of Barnstable.,I would like to emphasize that E Nicole Cormier and Jeri Villa are not licensed within the Towni of Bourne and that their spe fic operation has, i _ _ _ - neever`been inspected by this departmen.f.7 Thank you Ms. Miorandi for promptly bringing this situation.to my attention.. If you have any additional questions please do not hesitate to contact me at 508-759-0600 ext. 413341. Sincerely, Tl „ Terri Guarino, R.S. t Health Inspector C.C. Bourne Board of Health, Bourne Town Clerlt, David Ingersoll, Donna Miorandi SENT REGULAR MAIL AND VIA E-MAIL ON 6/8/15 Page 1 of l j i f 1 ostal Service,. CERTIFIED MAILTm RECEIPT uNi (Domestic m ��pp tHE Tphy c] ca OFFICIAL Town of B q m Postage $ I• -� � C • nAFtNsrABLE, • Certified Fee ,MASS. Board of - ost �p 019. ♦� ReturnReceipt Fee Her O (Endorsement Required) Fa MAC° 200 Main Street,Hya o Restricted Delivery Fee r3 (Endorsement Required) N Total Postage&Fees $ Sent ToA. / � Office: 508-862-4644 p Street,Apt No.; _pi 4 i Co I FAX: 508-790-6304 N or PO Box No. S�j . ............. ............-----.. Clry,State,ZIP+4 // 1,04 ",4 02 PS Form D� :i0 August 2006 See Reverse for Instructions /V June 4, 2015 CERTIFIED MAIL#7014-1200-0001-0358-3452 Ms. Jeri Villa and Ms.Nicole Cormier 539 Main Street Hyannis,MA'02601 NOTICE OF SHOW-CAUSE HEARING Dear Ms. Villa and Ms. Cormier: You are scheduled to appear before the Board of Health on Tuesday, June 9, 2015 at 3:00 p.m. at the Town of Barnstable Town Hall,Hearing Room, Second Floor, 367 Main Street, Hyannis, for a show-cause hearing. This hearing will be held to show-cause why your food permit to sell bottled juices at weekly farmer's market events should not be suspended or revoked due to your submission of an invalid permit record to the Town of Barnstable Health Division, specifically in regards to the location where your bottled juices were prepared and manufactured. The food facility information which you provided to the Health Division,Bay End Farm, - located at 200 Bournedale Road Bourne, was not open during the month of May 2015. According to the owner of the Farm, it is only open from mid-June until mid-October. Also according to Terry Guarino,R.S,Health Agent for the Town of Bourne, you did not possess a valid permit from the Board of Health to prepare bottled juices at Bay End-Farm. However,bottled juices were sold at the Viva Farmer's Market at Barnstable High School on May 31St, and during weekly Hyannis Farmer's Markets held in Hyannis. During this hearing,you will have an opportunity to be heard, present witnesses, and provide documentary evidence pertinent to this case. PER ORDER OF THE BOARD OF HEALTH omas A. McKean, Agent of the Board of Health QA1h'PFILES\Loca1luiceS howCauseHearing2015.doe i State Sanitary Code 105 CMR 590.010 J Code Applicability - federal 1999 Food Code Chapter 8-1 (A) Scope. FC 8-1 through 8- 5 and 105 CMR 590.010 through 590.021 shall cover the administration and enforcement of 105 CMR 590.000 in lieu of 105 CMR 400.000: The State Sanitary Code, Chapter I: General.Administrative Procedures. (B) Local Enforcement. Unless otherwise expressly provided in 105 CMR 590.010, each board of health is responsible for the administration and enforcement of 105 CMR 590.000 and may enforce 105 CMR 590.000 by suspension or revocation of permits in accordance with 105 CMR 590.014 or otherwise at law or in equity in the same manner that local rules and regulations are enforced. (C) Food Establishments Outside Jurisdiction of Board of Health. Food from a food establishment outside the jurisdiction of the board of health of any particular city, town or other legally constituted governmental unit may be sold or served within such municipality if such food establishment complies with the provisions of 105 CMR 590.000. To determine the extent of compliance with such provisions, the board of health may accept reports of the responsible authorities in the other jurisdiction where such food establishment is located or from the Director, or may inspect such establishment accompanied by the responsible authorities in the other jurisdiction. FEDERAL FOOD CODE 3-201.11 Compliance with Food Law.* (A) FOOD shall be obtained from sources that comply with LAW. (B) FOOD prepared in a private home may not be used or offered for human consumption in a FOOD ESTABLISHMENT. (C)PACKAGED FOOD shall be labeled as specified in LAW, including 21 CFR 101 FOOD Labeling, 9 CFR 317 Labeling, Marking Devices, and Containers, and 9 CFR 381 Subpart N Labeling and Containers, and as specified under §§ 3-202.17 and 3-202.18. � ro gig r s ~ nin Z cl r 7 r s tt� e N i r C C D w M r r IF *4` } k ti 4 y�+ y y- _ p sx' •,;'v o � , a e �v f `� ?•�T a •---.. r R ; i 1 k y tj 4 _ � t AL IV n Tr 4+F 2M, rT,,;y �' Z' "� i:F � ea•6 +S� fl�- *kow AMM� ~� � � r y �+ ��. r':M� �,. � � 5 F. k n _.".� ,� r - ��� �+ �'yy������ 's'-r�r: r .. r� w-.. .�x� . �� �" �n - - �... £. _ - - -.i. i ✓�� 4 � i J �n � � Z � III+ � � / 4 ,� fr8�%� �:h m � ;. � `. y I •�•+t _. .. Z, i ' .s .� e� ,��, _. �. - __ .. .� � �J �_, _._ _ 'w ,� yw. _ . , � ,. .� .. ,�-` ,�, a� �� � ��_ s,y � � � �� � h -� �{aS ' �^ t�,''�` f �.,.. � F r } .i.< 1 � . f r ff♦ t x'�7 � � a 1 $ �r i _ �� _ x yy +i _. ..... Y: a �µ !1" U` � � ` f •f�' ..X �,� ,� n . I - - � l II rk e h•as tip =r. g. ' tol i LC 56 f �ja F O S Jt c ,Y Q I .ry r S . v y Y r s �a7 s r ' s ' , �rA rl� %Its s Can 1 r 4 "X d S -,3J, I A, Li _ ,�. ,. +� _ ,� : �s��'� , , . ��..� ,�, ����. ,. �, .�, e Y `.I B + a .� �, i a'� �e .. -- { i t<� � I �� „ ,� t' a t;p�'�' �`ry� �� li ��, „.;,� �; kY �'�, �+ ��.�. i'=�°� ,a,� ,. F` G ''" .. � I k p `�� ® c o G 0 �. , u �, �,�, L :;` ,.._. ;�. �- -4 � � -� � � �:. - r F- {4-1 �f r� The Local Juice Page 1 of 3 4OME THE STORY THE JUI,(.F-,"I-i*J,HE JUICE BAR THE FACTS -ZN4i4F CONTACT D .+ mcAp _ 1' G _ THE _ 3 a The Local Juice is a company motivated by a passion to promote a sustainable lifestyle that is locally driven and nutritionally mindful.We strive to empower,inspire and educate consumers by connecting them to their local food source and community and by raising their awareness on how to make healthy and delicious choices... one juice at a time. not a fad. not a cleanse. a sustainable life. The Local Juice is the vision of Registered Dietitian and local food enthusiast, Nicole Cormier and artist and community advocate,Jen Villa. - i ,�x;,�T`"�ate.•-�...�. '�:,»"� ' F 1 .a S • t ��i � + r • gyy�praemgyawaaee ti :� r, .,, -; I! • r _. .ram •^ •Ca�� �4' http://www.thelocaljuice.com/ 9/23/2016 i The Local Juice Page 2 of 3 ~ ' stay updated: r, _ 211 Good morning from#thelocaljuice bar+ pantry! How are you starting your day?Stop by before 5:3opm and feed your... https://t.co/fEkBliLzdf o A day agog Mixing up some cookies with#thelocaljuice {harvest}pulp! gan#g lutenfree #ve #sugarfree#consumeconsciously https://t.co/tqY41UN8Ngl". A day ago A We're all set up at the #WellfleetFarmersMarket until nc ' #thelocaljuice bar+pantry in Hy ` open...https://t.co/4nEswGigBu z days ago a ' Check Facebook+I �• - A v ➢I `At r IALY a � z� 4 4 a http://www.thelocaljuice.com/ 9/23/2016 i tFiab BAR PANTRY O 1. t ff �i j 539 gfe aft r9t. la Vkaow 7:30AM-8:30PM . �atuv�du� fdccrrda� 8AM-4:30PM 9AM-4PM 15081775-5552 ,, �rnaiG alaw.THELOCALJUICEx nt CONSUME CONSCIOUSLY {JUICES} KALE•CUCUMBER•LEMON•GINGER.PARSLEY c�7ouhiah CUCUMBER•APPLE•MINT•LEMON c�l�z�}/�Pi1t CARROT•CRANBERRY•ORANGE•LEMON•APPLE lde I 'CARROT-CUCUMBER•APPLE•LEMON•FENNEL f /?noted � BEET•KALE•PINEAPPLE• LEMON•FENNEL CAYENNE PEPPER PINEAPPLE:•CELERY ORANGE• LEMON {SMOOTHIES} U MV2eM KALE•APPLE AVOCADO PARSLEY-BANANA PINEAPPLE•MANGO .GINGER•TURMERIC :COCONUT MILK-CHIA SEEDS•HONEY BLUEBERRIES•BANANA*COCONUT WATER I: KALE•.MINT/CILANTRO the CRANBERRIES•STRAWBERRIES•PEA GREENS BANANA ALMOND MILK STRAWBERRIES PINEAPPLE 1. BLUEBERRIES MANGO ° BANANA CARROT COCONUT MILK ORANGE t �,•pQ • • • •.0 • • 0 0 • • • • • • • • • ttt111 !��►a11 ���111 II11 1►In1 e bst a u ra(fit St o r(� http://www.gotowebstore.com/508P761OCT ,4' ONLY _ ( $5,689.00/Each Select Type j Please select a Type for this product. IV 3�Ao Note: Representative model shown d Quick-Ship eligible Item: 508P7610CT d 4" foamed-ir-place insulation Condition: New d 3/4 hp 115V top-mounted self-contained refrigeration system d Maintains 38 degrees Fahrenheit V Smooth aluminum floor helps insulate cooler and protect against condensation d 100% usable interior space V UL and NSF Listed d Made in America Kolpak, SPECS Width 70 Inches Depth 116Inches- - ® , (101) Height 901/4 Inches Door Opening Width 26 Inches Door Opening Height 78 Inches I Refrigeration Unit Height 191/2 Inches Amps 19.8 Amps Hertz 60 Phase 1 Voltage 115 Volts Capacity 320 cu. ft. Compressor Top Mounted Door Style Swing Door Type Solid Horsepower 3/4 HP Temperature Range 38 Degrees F Usage Indoor With Floor Yes Details The Kolpak P7-610-CT indoor walk-in cooler boasts a rugged, high performance design intended for years of trouble-free use. A top-mounted, 3/4 hp refrigeration system fits flush to the interior cavity, giving you 100% usable interior space. Its self-contained design with automatic condensate evaporator doesn't require any plumbing, and it installs easily without the need for a refrigeration technician. The walk-in's "Posi-Loc" panel fasteners and magnetic gaskets ensure an airtight enclosure for high performance and energy efficiency, and an interior safety release prevents accidental entrapment. This walk-in features a 1/8" smooth aluminum floor that helps insulate the cooler and protect it from condensation forming. This is very important if you do not have a concrete floor at ground level on which to place your cooler. Please consult the attached documents for additional details,technical specifications, and installation requirements. - Panels made of durable, 26 gauge embossed "Galvalume" steel with 4" polyurethane insulation - Floor panels can withstand evenly distributed load of 700 lb./sq. ft. -Adjustable hinges with durable handle; interior safety release prevents accidental entrapment - 3/4 hp self-contained refrigeration system with R-404A refrigerant maintains 38 degrees Fahrenheit; hot gas condensate evaporator - 115V; must be hard wired (no cord and plug) - Choose door type - UL and NSF Listed Overall Dimensions: Width: 5 10" Depth: 9' 8" Height (Without refrigeration unit): 7' 61/4" Height(With refrigeration unit): 9' 1 1/8" Door Width: 26" Door Height: 78" Interior Dimensions: Width: 5' 2" Depth: 9' Capacity: 320 cu. ft. Please note that this unit needs 18"of clearance above the refrigeration unit for proper ventilation. Manufacturer's Item Number(s): QS7-610-CT-L , QS7-610-CT-R This Item Ships via Common Carrier. For more information and tips to help your delivery go smoothly, click here. Certifications KP DE IN UO Li ® AM'ERICA Resources Restaurant Equipment Approval and Testing Agencies Guide How to Choose the Right Walk-In Cooler or Freezer Guide NSF International r Kolpak P7-066-CT 6' Kolpak P7-068-CT 6' Kolpak P7-088-CT 8' Kolpak P7-1010-CT 10 x 6'x 7' 6" Indoor x 8' x 7' 6" Indoor x 8' x 7' 6" Indoor x 10'x 7' 6" Indoor Walk-In Cooler with Walk-In Cooler with Walk-In Cooler with Walk-In Cooler with $4,689.00/Each $5,119.00/Each $5,849.00/Each $6,919.00/Each L 1 Item: ,V Garland Quantity: Project: V G Series 36" Gas Approval: r� Date: . Restaurant Range Models: W ❑ G36-6R ❑ G36-6S ❑ G36-6T ❑ G36-4151211 .`❑ G36-2G24R ❑ G36-G36R ❑ G36-4G12S ❑ G36-21324S ❑ G36-G36S ❑ G36-4G12T ❑ G36-2G24T ❑ G36-G36T ^ Standard Features: Large porcelain oven interior,fits • Large 27"(686mm)work top surface standard sheet pans in both directions for (� Stainless steel front and sides standard ovens • - Stainless steel 5"(127mm)plate rail Strong,keep-cool oven door handle • • Convection oven w/3 nickel plated oven Stainless steel backguard,w/removable racks and removable rack guides in lieu stainless steel shelf N of standard oven w/1/3HP 120v 60 Hz • 12"(305mm)section stamped drip trays single phase fan motor;change suffix R w/dimpled bottom toc _— __ 6"(152mm)adj.stainless steel legs =_ Large easy-to-use control knobs Optional Features: . • Gas regulator ❑ Convection oven motor 240v 50/60HZ Standard on Applicable Models: single phase Open storage in lieu of oven,suffix S ❑ Snap action modulating griddle control ri • Modular top(Suffix T)with j stainless steel low profile backguard&4" ❑ Hot top 12"(305mm)plate in lieu of two . r (102mm)adjustable metal legs open burners,manual valve controlled fit Ergonomic split cast iron top ring grates w/18,000 Btuh/5.27 kW cast iron'H" _ I 33,000 Btuh/9.67 kW 2 piece cast iron burner standard on left side Starfire-Pro open top burner ❑ Low profile 9-3/8"(238mm)backguard ^, i 5/8"(15mm)thick steel griddle plate w/ stainless steel front and sides manual hi/lo valve control,23"(584mm)- ❑ Additional oven racks working depth surface,Standard on ❑ 6"(152mm)levelling swivel casters(4), right;optional on left w/front locking. Model G36-61? 4-1/4"(108mm)wide grease trough ❑ Flanged deck mount legs • 18,000 Btuh/5.27 kW cast iron"H"style ❑ Celsius temperature dials {� (shown with optioanlional casters) griddle burner per 12"(305mm)width of ❑ Piezo spark ignition for pilots on griddle griddles • 38,000 Btuh/11.13 kW cast iron"H"style ❑ Range mount salalamnders and ` NOTE:Ranges supplied with casters oven burner cheesemelters are available for the oven must be installed with an approved Snap action modulating oven m modular tnd op base(T)models but not PP thermostat low to 500°F P restraining device. Nickel plated oven rack and 3-position removable oven rack guide a Specifications: iron"H"oven burner rated 38,000 Btuh/11.13 kW(natural Gas restaurant series range with large capacity(standard)- gas)Oven,controlled by even bake,fast recovery snap action oven.35 7/16"(900mm)wide,27"(686mm)deep work top modulating oven thermostat.Available with convection oven, storage base or modular top model in lieu of oven. surfaces.Stainless steel front,sides and 5"wide front rail.6" r r (152mm)legs with adjustable feet.Six Starfire-Pro 2 piece, E 33,000 Btuh/9.67 kW(natural gas),cast open burners set in split cast iron ergonomic grates.Griddle or optional hot-top with cast iron"H"style burners,18,000 Btuh/5.27 kW(natural gas),in lieu of open burners.One piece oven with porcelain NSF. CHOUS interior and heavy duty,"keep cool"door handle.Heavy cast - C O Garland Commercial Ranges Ltd. General Inquires 1-905-624-0260 1177 Kamato Road, USA Sales,Parts and Service 1-800-424-2411 Canaollffoc Mississauga,Ontario Canadian Sales 1-888-442-7526 L4W 1X4 CANADA Canada or USA Parts/Service 1-800-427-6668 II- Garland Model Total Shipping Burner Ratings(BTU/Hr/kW) m�• Number Description BTU/Hr Information = Burner Natural Propane, "D Natural Lbs/Kg Cu Ft (� G36-613' Six OB w/26"Oven 236,000 430/195 40. Open 33,000/9.67 26,000/7.61 G36-6S Six OBs w/SB 198,000 310/141 40 Griddle/Hot Top 18,000/5.27 18,000/5.27 W G36-6T Six OB MT 198,000 190/86 22 Oven 38,000/11.13 32,000/9.38 G36-4G12R' 12"G,Four OB w/26"Oven 188,000 460/209 40 G36-4G12S 12"G Four OB w/SB 150,000 340/154 40 Manifold Operating Pressure G36-4G12T 12"GFour OB MT 150,000 220/100 22 �\ � �- Natural Propane G36-2G24R 24"G,Two OB w/26"Oven 140,000 495/225 40 G36-2G24S 24"G Two OB w/SB 102,000 375/170 40 4.5"WC 11 mbar 25 mbar WC LA G36-2G24T 24"GTwo OB MT 102,000 255/116 22 G36-G36R' 36"Gw/26"Oven 92,000 530/240 40 Gas input ratings shown for installations up to 2000 T ft.,(610m)above sea level.Please specify altitudes over /��� G36-G36S 36"G w/SB 54,000 410/186 40 2000 ft. G36-G36T 36"G MT 54,000 290/132 22 N 'Available with convection oven change R to C Oven Interior :Ranges with Convention Ovens"C"are 57 Cu Ft Model Width Depth3 Height 4 s OB=Open Burner, SS=Space Saver Type w/LPBG Height Depth Width SB=Storage Base MT=Modular Top G=Griddle Range 35-1/2" 34-1/2 45-3/8" 13" 26" 26-1/4" This product is not approved for residential use. Base (900mm) (876mm) (1153mm) (330mm) (660mm) (667mm) Note:Installation clearance reductions are applicable Modular 35-1/2" 34-1/2" 25" N/A N/A N/A only where local codes permit. Top (900mm) (876mm) (654mm) 'Convection oven base models add 3 7/8"{98mm)to the depth of the unit ITh 6 POWER CORD 3-1/2" °LPBG=Low Profile Backguard 5 Convection oven depth 22"(559mm) (FOR OPTIONA [89mm] 2-1/4" CONVECTION MOTOR j [57mm] Model Combustible Wall Clearance Entry Clearances Type Sides Rear Crated Uncrated Range 14" 6" 37" 36-1/2" 27-1/4" Base (356mm) (152mm) (940mm) (927mm) 34-1/2" [692mm] Modular 14" 6" 16" 12" [877 Top . (356mm) (152mm) (406mm) (305mm) m Convection ovens with 120V,60 Hz,1 phase,3.4 amps motors are supplied ' �+ with 671829mm cord and plug(NEMA 5-15P);240V,50/60 Hz,1 phase motors 5[127mm] are not supplied with• cord and plug and must have direct connect. . 35-1/2' + [900mm] 9 3/8"[238mm] 12-1/8" m] 15-5/8" [307m [396mm] [534mm] 18-3/8" 51" 1-1/2" [466mm] [1296mm) [39mml Modular Top Side View STD BACKWARD 3/4"N.P.T. w/4"[102mm]Adj.Legs W/HIG I SHELF REAR GA INLET M M 39 3/8" T, 30" [1000mm] [763 m] LOW PROFILE 23" o� BACK UARD [586mm] . 13-7/8 6" . [352mm] 3-7/8"[98mm] - 152mm] ADDWHEN 311/8" ADD FOR DOOR OPEN [791mm] CONVECTION OVEN Form#G36(11/26/14) Garland Commercial Ranges Ltd. General Inquires 1-905-624-0260 1177 Kamato Road, USA Sales,Parts and Service 1-800-424-2411 Canitowoc Mississauga,Ontario Canadian Sales 1-888-442-7526 L4W 1X4 CANADA Canada or USA Parts/Service 1-800-427-6668 http://www.gotowebstore.com/372G366C W6bstaurantStore , !g Custom Quote for The Local Juice $39405,88/E ac"h -- ' Due to a manufacturer's price increase,this price will increase AIM, A by 3%to 4%on 11/01/15 r Natural'Zais -get` n. V (6) 33,000 BTU Starfire-Pro burners ` Item: 372G366C d Convection,oven with 38,000 BTU "H' burner.(Low- 500 degrees Fahrenheit) Units: Eachs V Sturdy, keep-cool oven door handle. -,,Shipping: k Usually Ships in 12 Weeks d 6" adjustable stainless steel legs Condition:. 'New d Stainless steel backguard with removable shelf. ` V Fully porcelainized oven interior { d Oven has 1/3 hp motor; 120V; NEMA 5-15P plug included d CSA and NSF Listed Gartand* SPECS Width 351/2 Inches Depth 38 3/8 Inches Height 57 Inches Cooking Surface Width 35 7/16 Inches 'Oven Interior Width 26.1/4 Inches Y ,. '.Cooking Surface'Depth 27 Inches Oven'lnterior Depth 22 Inches Cooking Surface Height 36 Inches, Oven Interior Height 13 Inches a Burner BTU 33,000 Inlet Size 3/4 Inches Installation Type Freestanding Maximum Temperature 500 Degrees F NSF Listed' Yes Number of Burners 6 Number of Ovens - 1 Number of Racks 3 - Oven BTU 38,000 Power Type Natural Gas s . Range Base Style Convection Oven Total BTU - 236,000 Details The 36" wide Garland G36-6C six burner range with convection oven comes packed with features that enhance its convenience and usability. Six powerful 33,000 BTU Starfire-Pro burners are set in split cast iron ergonomic grates. Its convection oven base is designed for even baking and high performance and boasts three adjustable oven racks.With its 27" deep cooking area and 5" deep front ledge,this range also has the largest usable cooking surface in the industry! Please consult the Specification Sheet for additional details and installation requirements. Choose fuel type. -(6) 33,000 BTU Starfire-Pro Burners; cast iron construction with 12" drip trays,,, ' f - 38,000 BTU cast iron "H" style oven burner; 1/3.hp convection fan and 3 adjustable oven-racks - Snap-action modulating thermostat from,low to 500 degrees,Fahrenheit; 3 adjustable nickel-plated oven racks with removable guides ' Stainless steel front, sides, backguard with removable shelf, and 5"wide front rail - Liquid propane or natural gas; convection oven requires 120V electrical connection, 6' cord and NEMA 5-15P plug included CSA and NSF Listed Overall Dimensions: Left to Right: 351/2" Front to Back: 38 3/8" Height(including 6" legs and backguard): 57" ,Cooking burtace Height: 36" - Oven Dimensions: Left to Right: 261/4" x- r Front to Back: 22" Height: 13" Please note that since this item is built to order, there is a 10% cancellation fee for cancelled orders that have already been built and not shipped yet. Manufacturer's Item Number(s): G36-6CLP , G36-6CNAT This Item Ships via Common Carrier. For more information and tips to help your delivery go smoothly, click here. Certifications C us arnoieo NEMA Plug , f 5-2V4 . replacementsLOOKING FOR RE PIACE MENTS ? View or . for this item Warranty Info RESIDENTIAL USERS: Garland assumes no liability for parts or labor coverage for component failure or other.damages resulting from installation in non-commercial or residential applications. Note: This warranty covers products shipped to and installed in the USA only. Resources Commercial Range Guide - Restaurant Equipment Approval and Testing Agencies Guide ` NSF International . r Installing a 4ft Hood System from Horacio's: Horacio's 64 John Vertente Blvd New Bedford, MA 02745 (508) 985-9940 custserv@horacios.com Stainless Steel Fake-Up Air Hood System A Make-Up Air Hood consist of Exhaust air duct(s), which remove the contaminated air and Supply(Make-Up) air duct(s) which bring in fresh tempered or untempered air. Contaminated air would consist of smoke from a stove, grille, or fry-o-lator; fumes form a chemical process, vapor from boiling water or similar applications. Our hoods are constructed entirely of 100% 304 Grade Stainless Steel, they will stand the test of time and regular cleaning. Hoods that are made of the lesser 400 Grade Stainless or Galvanized Metal, will rust and therefore need to be replaced over time. Supply Air can be distributed directly into the interior of the hood along one side, along the back using a Supply Air Plenum, or the exterior of the hood. The supply air is designed for each specific application. It may use supply air diffusers that are directed in to the interior or exterior of the hood. When a Supply Air Plenum is used instead, it is made from 304 Grade Stainless Steel including the perforated screen located at the bottom. In some cases there is a delicate balancing act between the surrounding conditioned air and the source of the contaminated air. Exhaust hoods can be made as little as 12"x12"x12" up to as large as necessary for your particular application. All hoods meet or exceed all NFPA Standards. Hoods can be of"wall mounted" or "canopy" style. We will also make all the custom Stainless Steel duct work needed to complete the job, send us your drawings will send you a quote. To see the applicable Fans, Lights, and Fire Suppression System, please see the Recommended Accessories or Related Items. Please note that these are manufactured to order. They are usually manufactured and shipped out within 10 Business days. Delivery times vary depending on your location. Thank you for your understanding and patience. If you are in need of an exhaust or supply fan to accompany this hood, or other accessories like extra filters and lights, please review the "Recommended Accessories" or contact us. 10/19/2015 Fire Suppression Systems I Ralph J.Perry,Inc. ALPH ,J. PERRY NC. Home > Fire Suppression Systems • Home • About Us w4 F' ression • Services • Products s s • Fire Extinguishers Kitchen hood fire suppression • Fire Suppression systems Systems • Fire & Safety Badger Fire Systems guard ----- -M Products against facility damage, • Training potential injury of personnel • Contact Us and patrons and lost profits , • Testimonials due to business interruption. Badger Fire Systems assure quick fire detection and "t suppression, 24-hour, continual fire protection, superior wet chemical coverage that quickly suppresses fires and prevents re-flash and quick clean up. Badger Fire Systems exceeds UL 300 standards and are designed to easily fit in any kitchen layout. Buckeye Fire Extinguisher Technical Specifications: s • Rapid fire detection with state-of-the-art heat detectors • Removal of heat source as Badger Fire Systems automatically turns off appliances • Immediate fire suppression which quickly snuffs flames and prevents reflash • Quick, easy clean up once appliances have cooled, the http://ralphjperryinc.com/fire-suppression-systems/ 1/4 10/19/2015 Fire Suppression Systems I Ralph J.Perry,Inc. agent can be easily wiped away from equipment r m ' Features: ' ' Six temperature heat _ detectors available for precise hazard specification • Operating and storage r temperature OF (-18C) to p LL- 120F (49C) • Valves incorporate pressure gauges for at a glance readiness status • Cylinders can be piped together to minimize installation cost Listings/Approvals: -- , �Q 9 l • Listed by Underwriters Laboratories, Inc., tested to U L 300 • Listed by Underwriters Laboratories of Canada, tested to p ULC/ORD 1254C.6 60� • Conforms to N FPA Fire P rote i o n standards 17A 96 • New York City MEA approval • DOT rated steel cylinders Legend 1. System Cyli ndej with hlountutg Bracket l;✓ ' Ctr:mer ana 2. A.Control Head Or Mechanical GOnU01 Head O - )�� ;--fl CD\ Q ,E( /i ._I` - ) 6 61 I; 3. Detecunn Une Enclosed in Conduit ; +1 / a p. a a. System Discharge Piping r •••~ ^ti•/ S. Nonde Protecting Duct ' 5 �•r © a 6. Nome Protecting Plenum °'! 7. Appliance Nozzle(stationary or swivel) .�✓ 0 oY-�" —1� �_ 8. Automatic Gas Shutoff(electrical or mechanical) t�r� 9. Remote Manual(optional)recessed or surface to. Electric Micro Swilches(Oplionaf) u Liquid Seal Device for Hood 8 Duct O Penetrations - I �✓ tx. Corner Pulley for Change in Directions q Detector with Fusihte Element t4. Pneumatic Control Head The UL 300 Standard http://ralphjperryinc.corri/fire-suppression-systems/ 2/4 �10/19/2015 Fire Suppression Systems I Ralph J.Perry,Inc. The two changes in commercial food preparation techniques that have had the most impact on the protection in recent years are the use of vegetable cooking oils for frying and the use of energy efficient" appliances. Over the years, the use of animal fats for frying foods has given way to the use of vegetable oils that help lower fat and cholesterol content of food. Vegetable oils burn at a higher temperature than animal fats and create fires that are more difficult to extinguish. Energy efficient cooking appliances are now used extensively in restaurants. Highly insulated fryers help reduce fuel consumption and improve cooking times by maintaining a more consistent temperature. They also help keep cooking oils and metal appliances hotter longer and make fire extinguishment more difficult. In the past, fire suppression systems were not tested with these specific hazards in mind, so new test protocols had to be developed. On November 21, 1994, Underwriters Laboratories adopted a new standard, UL 300— Fire Testing of Fire Extinguishing Systems for Protection of Restaurant Cooking Areas.All manufacturers wanting to sell UL listed fire suppression systems after that date had to resubmit their systems to UL for testing. The UL 300 standard now considers cooking appliance design; cooking agent ignition characteristics and "worst case"fire suppression scenarios. The new testing procedures are more difficult to pass than previous procedures, but more realistically simulate existing fire hazards in restaurants. Significant changes in the design of fire suppression systems were required to pass the UL tests. UL 300 test protocols produce a more intense fire that is more difficult to extinguish and far more difficult to secure against reflash than previous test protocols. During preliminary testing, it became apparent that cooling is a critical factor in successful extinguishment and containment of"modern" restaurant cooking fires. To achieve the required cooling effect, the design of the fire suppression systems was altered to increase the amount of wet chemical extinguishing agent* used. For example, manufacturers, on average, had to use five times wet chemical extinguishing agent to extinguish UL 300 test fires involving fryers. Appliances affected by the UL 300 protocol changes include fryers, http://ralphjperryinc.com/fire-suppression-systems/ 3/4 10/19/2015 Fire Suppression Systems I Ralph J.Perry,Inc. griddles, ranges, charbroilers (gas radiant, electric, lava rock), and woks. The UL 300 standard did not change plenum, hood and duct test protocols and did not affect chain broilers, upright broilers, charcoal and mesquite cooking methods. Ralph J Perry, Inc. = Fully Licensed and Insured 96 Falmouth Road . , , . w 24 hour, professional service Hyannis MA 02601 508-775-FIRE(3473) rjpfire@aol.com ©2015 Ralph J. Perry, Inc. T Responsive Theme powered by WordPress http://ralphjperryinc.com/fire-suppression-systems/ 4/4 WebstaurantStore - http://www.gotowebstore.com/178Al9F _ _ I Only k $19.299.00/Each t Accessories&Options Hinge Reversal Kit Warranty iu - s d Narrower than standard models, great for tight aisles ' d Digital temperature control with display Item: 178A19F} ; d 19 cu. ft. capacity Units: Each J 430 series stainless steel exterior; painted aluminum Shipping: Usually Ships in 1 Business Day When will I receive my Item? interior ° Condition: New d Self-closing door with hold-open feature d 115V, NEMA 5-15P plug; 1/2 hp -7 to 10 degree Fahrenheit temperature range d ETL and ETL Sanitation Listed RL•'FRIG RATION 4 SPECS i Width 29Inches Depth f 251/2Inches t Height 821/2 Inches ; Interior Width 24 Inches i Interior Depth 201/2 Inches Interior Height 53 Inches ; Amps 7.9 Amps f ` Hertz 60 Phase 1 - Voltage 115 Volts Access Type . Doors Capacity 19 cu.ft. Compressor Bottom Mounted Construction Stainless Steel and Aluminum Door Style Swing Door Type Solid Horsepower 1/2 HP , Installation-Type Freestanding Number of(Doors 1 Number of Shelves 3 Sections }� _ Temperature Range -7-10 Degrees F Details A quality freezer is one of the most vital parts of any foodservice operation, and with this Avantco A-19F solid door narrow depth 29" freezer,you receive performance you can depend on, along with many innovative standard features to make your kitchen run more smoothly! A 430 series stainless steel door and exterior give it a sleek appearance and long-lasting durability, while the painted aluminum interior looks clean and bright. S Narrower in depth than standard units,this freezeris great,for tight'areas where aisle space is limited. For smaller kitchens and'storage areas,this unit provides 19 cu. ft. of great frozen.storage yet measures only 25 1/2" front to back! P Its bottom-mounted refrigeration system also allows easier use by raising the height of the bottom shelf so you bend over less during loading and unloading. This design also lets the freezer draw in cooler air for more efficient operation and makes it easier to access the.refrigeration system when maintenance is required. Other helpful features include a self-closing door with a hold open'feature, a door lock, and 3 adjustable plastic-coated steel shelves. This freezer offers 19 cu. ft. of interior stora,ge space and has,a powerful 1/2 hp refrigeration system that circulates environmentally safe R-404A refrigerant. To allow greater temperature control,this unit has a digital controller with an easy-to-read LCD display. It allows you to easily adjust the temperature within the unit's range " of-7 to 10 degrees Fahrenheit. Foamed-in polyurethane insulation keeps your A-19F unit energy efficient. Maintaining your unit and the surrounding area is easy. With four casters,two locking,you can secure this unit in place during regular use or move it away from the wall for cleaning. In addition,the automatic defrost keeps your unit's evaporator free of ice so that it can continue to operate as efficiently as possible while limiting the need for- maintenance. 115V,1/2 hp. Comes with a cord and NEMA 5-15P plug. ETL and ETL Sanitation Listed. This unit carries a 90 day warranty. Please consult the Specification Sheet for additional details. Overall Dimensions: Width: 29" Depth: 251/2" L s Height: 82 1/2" Interior Dimensions: . Width: 24" Depth: 201/2" , Height: 53" Capacity: 19 cu. ft. This Item Ships via Common Carrier. For more information and tips to help your delivery go smoothly, click here. Certifications 011- lntwt* InterNk NEMA Plug ss� replacementsLOOKING iFOR RE PLACE M ENTS 9 View or s - for L Resources . ' Reach In Refriaeration Guide f Restaurant Equipment Approval and Testing Agencies Guide 74. http://www.gotowebstore.com/60OT2484G WebstaurantStore y Buy 5 or more Y $152.74/E'ach Buy l'•a $169.99/Each 1 t d 18 gauge stainless steel construction Item: 600T24846� J 24" x 84"work top Units: Each d Adjustable feet V 1,100 lb. weight capacity Shipping: Ships via Common Carrier Usually Ships in 1 Business Day d NSF Listed When will I receive my item? Condition: New MPab _ n. inks F SPECS Table Length 84 Inches 'Table Width 24 Inches Backsplash Height Without Backsplash Table Height 34 Inches Backsplash No Gauge 18 Gauge , Leg Construction Galvanized Steel NSF Listed Yes . Number of Legs 6 Legs Stainless Steel Type Type 304 St s Tabletop Material Stainless Steel Undershelf Yes Undershelf Construction Galvanized Steel Details This Regency 24"' x 84"stainless steel commercial work table with undershelf is a durable solution for any commercial kitchen! It features an 18 gauge type 304 stainless steel work surface with square edges. Type 304 stainless steel contains both nickel and chromium,which offers superior corrosion resistance compared to typical tables in this price range. A reinforcing hat channel enhances durability and helps maintain a level work surface for years to come. Six galvanized 1 5/8" diameter legs with adjustable plastic bullet feet ensure stability, while an 18 gauge . galvanized adjustable undershelf, secured with set screws, adds versatility. This work table's durable top.shelf and undershelf can hold approximately 1100 and 860 lbs. of evenly distributed weight, respectively. The Regency 24" x 84" commercial work table is NSF Listed. Please consult the Specification Sheet for additional details and measurements. Dimensions: 84"L x 24"W x 34"H This Item Ships via Common Carrier. For more information and tips to help your delivery go smoothly, click here. Certifications accessoriesLOOKING 'FOR REPIPUMENTS9 View replacements or Resources How to Clean Stainless Steel Guide _ s Commercial Work Table Guide , NSF International 10/19/2015 Foodservice Equipment Division J; • Warranties ll Credit Application ECO-Built 1 Ame,-ican Creative Solutions r li ` Knee/Foot Valve-Operated Hand Sinks Model# HSA-10-FK Description: 14 3/4"x 18 7/8"x 17 1/2"knee-operated wall-mounted unit, includes spout, knee pedals, skirt, basket drain } with 9 3/4"x 13 1/2"x 6 3/4"bowl size. 4 ©2010 Eagle Group 1(800)441-8440 1 info@eaglegrp.com I Home I Profit from the Eagle Advantage is a trademark of Eagle Group AUTOQUOTES i� FM �(NSF; http://www.caglegrp.con/ProductDisplay.asp?numDivld=l&numModelNumber—HSA-10-FK&numMajCatld=3&SubCatlD=257 2/2 # -EAGLE Item No.: GROUP Project No.: Profit from the Eagle Advantage® S.I.S. O.: 0 N c� Specification Sheet Short Form Specifications Knee/Foot Valve Operated � Eagle Hand Sink, model . Constructed of Hand Sinks CD all-welded type 304 stainless steel, with deep-drawn positive m drain sink bowl, basket drain, inverted "W edge to prevent MODELS: spillage,and splash mounted gooseneck spout. Offered are the ❑ HSA-10-FK ❑HSA-10-FDPK following hand sinks: • Eagle Pedestal Style Hand Sink, model HSA-IO-FA-P. ❑HSA-IO-FKP ❑HSA-IO-FA-P Includes stainless steel pedestal base with front access panel, ❑HSA-10-1FK ❑HSA-IO-FA-1P _ foot valves, p-trap and tail piece. Design and Construction Features on all sinks •Eagle Single Foot Valve Pedestal Style Hand Sink, model •Type 304 stainless steel all-welded construction. HSA-10-FA-1 P. Includes stainless steel pedestal base with yp front access panel, single foot valve, P-trap and tail piece. •Splash mount lead-free gooseneck spout. •1%""basket drain. •Eagle Knee Pedal Hand Sink, model HSA-10-FK. Includes knee pedals and stainless steel skirt. • Inverted T edge rim retards spillage. • cc •Eagle Knee Pedal Hand Sink, model HSA-IO-FKP. Includes Deep-drawn bowl with positive drainage. i single pedal knee valve and stainless steel skirt. Knee Valve-Operated Hand Sinks CD c •Eagle Single Knee Pedal Hand Sink, model HSA-10-1 FK. .Model#HSA-10-FK includes individual hot& cold knee c Includes single knee pedal and stainless steel skirt. pedals. •Eagle Knee Pedal Hand Sink, model HSA-10-FDPK. Includes e Model#HSA-10-FKP includes single pedal knee valve. CD knee pedals,towel dispenser and soap dispenser. •Model#HSA-10-1 FK comes with single knee pedal. o •Model#HSA-10-FDPK includes knee pedals, c-fold towel CD dispenser and soap dispenser. •Stainless steel "skirt' on all knee valve operated hand sinks. CD • Knee valve requires piping from valve to gooseneck. _ Foot Valve-Operated Hand Sinks Q. •Stainless steel pedestal, complete with removable front 00 access panel, mounts to floor and wall. tltl• • Includes splash-mount lead-free gooseneck spout, foot pedal y valves, p-trap, and tailpiece. 4 •Model#HSA-10-FA-1 P comes with single foot pedal. HSA-10-FK •Foot valve requires piping from valve to gooseneck. knee valve-operated hand sink Options/Accessories w ❑ P-trap* ❑Tail piece* <, ❑ MICROGARD®antimicrobial protection** *For knee valve-operated handsinks "See the Price List for more details about MICROGARD®for handsinks. HSA-10-FA-P foot valve-operated hand sink HSA-10-FKP All Eagle Group hand sinks use lead-free faucets to meet California law#AB1953. EAGLE GROUP Certifications/Approvals AUTOUOTE Industrial Boulevard Clayton,1001ndust yt , DE 19938-8903 USA Phone:302-653-3000• Fax: 302-653-2065 www.eaglegrp.com r MCC L Foodservice Division: Phone 800-441-8440 c� MHC/Retail Display Divisions: Phone 800-637-5100 For custom configuration or fabrication needs,contact our SpecFAB®Division. Phone:302-653-3000 • Fax:302-653-2065•e-mail:quotes@eaglegrp.com EG20.44 Rev.09/14 r , r r r r Eagle Foodservice Equipment,Eagle MHC,SpecFAB®,and Retail Display are divisions of Eagle Group.©2014 by the Eagle Group WEACLE Item No.: • Project No.: Profit from the Eagle Advantage® S.I.S. No.: 0 z Knee-Operated Wall-Mounted Units #HSA-10-FK HSA-10-FDPK O 18 7/8" 14 3/4" 191/4"� 14 3/4"�{ Cz9 7/16" C� U U � 737 V==�O sy 6 Q --------- ------------ r) 6 3/4" 12 3/4" O 3 7/8" 0 6" +r U Cz 6 3/4" 12 3/4" y Y c bowl size overall size W width x length x depth width x length x height weight model# includes in. mm in. mm Ibs. kg cc_ HSA-IO-FK - spout, knee pedals,skirt,basket drain W4'x 13X""x 6Y"' 248 x 343 x 173 14%''x 18X'x 17X"" 376 x 480 x 445 27 12.2! -a HSA-10-FKP spout, single pedal knee valve,skirt, 9X'x 13X'x 6%"' 248 x 343 x 173 14K'x 18X'x 17W 376 x 480 x 445 26 11.8 basket drain °s HSA-10-1FK spout,single knee pedal,skirt, 9Y4"x 13X'x 6%" 248 x 343 x 173 14%;'x 18X"x 17 ' 376 x 480 x 445 27 12.2 basket drain c spout knee pedals,skirt,soap disp., 3-- , - 3•- 3" " O HSA-IO-FDPK 9/ x 13! x 6/< 248 x 343 x 173 14/< x 19/ x 33"' 376 x 489 x 838 44 20.0 towel disp., basket drain cc Foot-Operated Pedestal Units o HSA-10-FA-P O 18 7/8" 14 3/4" LPL O O C /8" Y 6" 12 3/4" -i - ------------- ii 6 3/4" 35 3/8" 40 1/8" a�J Q 23" 26 1/2" it BOTTOM (note:-4 OF connection BOWL by others) 3 1/2" bowl size overall size width x length x depth width x length x height weight model# includes _ in. mm in. mm lbs. kg - - HSA-10-FA-P spout,foot pedals,p-trap,tail piece, 9Y'x 13X'x 67' 248 x 343 x 173 143 x 18X'x 361/ 376 x 480 x 997 32 14.5 basket drain HSA-10-FA-1P spout, single foot pedal, p-trap, 9Y;'x 13X"x 6K 248 x 343 x 173 14%"'x 183('x 39W' 376 x 480 x 997 32 14.5 tail piece, basket drain EAGLE GROUP 100 Industrial Boulevard, Clayton, DE 19938-8903 USA Phone:302-653-3000 9 Fax: 302-653-2065 www.eaglegrp.com Printed in U.S.A. Foodservice Division: Phone 800-441-8440 ©2014by Eagle Group MHC/Retail Display Divisions: Phone 800-637-5100 Rev.09/14 HM. . r r r r � r r. r r r r r 1 . Although every attempt has been made to ensure the accuracy of the information provided,we cannot be held responsible for typographical or printing errors. Information and specifications are subject to change without notice.Please confirm at time of order. PROJECT: ITEM NO.: in erator• FUODSERVICE LIGHT DUTY MODEL LC: 50 APPLICATION Designed for light duty foodservice operation in: Convenience/grocery store deli's � • Fast food restaurants • Church/office kitchens y • Bed and b-eakfast inns IMPORTANT: The model LC-50 is designed specifically for light duty 9 foodservice use. Use of this disposer in applications other than those named above may void your warranty. If you are unsure of a potential ` ,In '' erator application, call the factory at 1-800-845-8345. FOODSERVICE s4 LC•50' PRODUCT FEATURES & SPECIFICATIONS • Foodservice design with the ease and flexibility of a household unit , • Disposer mounting included with unit. Mounting fits standard 3-1/2-4" r: '. . (88.9 mm- 101.6 mm) sink opening. No welding required. • Standard Wall switch operates the disposer •Automatic reversing motor for longer life and trouble-free operation • Stainless steel grind chamber • Cast nickel chrome cutting element • 1-year full warranty from date of installation •35 lb. (15.9 kg)shipping weight • 1/2 Hi' • Continuous-duty commercial motor ELECTRICAL SPECIFICATIONS • 1725 RPM • 5.8 amps ❑ LC50-11 -120V, 60 Hz, 5.8 amps, UUCUL • Single Phase ❑ LC50-12-230V, 50/60 Hz, 375 watts ElLC50-13-220-240V, 50 Hz, 375 watts, BEAB, supplied with shuko plug DIMENSIONS El LC50-14-120V, 60 Hz, 5.8 amps, NOM .---3 4 1 14-1/4" 361.9 mm 6min.ID e 85.1 mm-1 5 q3 4 15/16 125.2 mm t'_. 3 7/16 86.8 mm7 5 15/16" DIA 24.3 mm, - �7-3/8" 187.1emm I- .7 — 4' _. 101._6 mm 'I �9 Ll _5-3/4"_ 145.2 mm- 9 15/16" ID 33.0 mm 7- �� $ ; _ �cL cqo - Our products appear on The KCL CADalog t NOTE: Plumb 1-1/2" (38.1 mm)waste line to prevent standing water CD-ROM based CAD Foodservice Symbol in disposer motor housing. Library. More information is available from } Kochman Consultants,Ltd.at www.kcicad.com. 4700 21st STREET e RACINE,WI 53406 • �� y�j in erator' TEL:800-845-8345 U` GO NOM•A;J -.,.._,M..m The Emerson logo is a FOODSERVICE FAX:262 554-3620 trademark and a service mark EMERSON. www.insinkerator.com of Emerson Electric Co: Appliance Solutions kQi.L —+i (A9nnA D.i +.A in IICA u,.,.,hi cim-no I_AC_n9 f INSTALLATION WITH WALL SWITCH 0 Wall SwitchY e Electrical Junction Box 30 t r Electric Supply INSTALLATION WITH REMOTE AIR SWITCH AND OPTIONAL DIRECT WATER CONNECTION Push Button . Syphon Breaker Breaker u n n Air Switch j/F Air Hose Power Junction -� , %' . - �� OPTIONAL , DIRECT WATER ®� CONNECTION k Cold Water Supply 'Z:\ Solenoid Valve Water Shutoff Valve i NOTE: InSinkErator Commercial Air Switch(Part No. 13754)is available for 120V model only. r ' WebstaurantStore http://www.gotowebstore.com/60OS11717 h Buy•5 or more - $179.2 0/Each Buy 1 a $,199.99/Each Accessories&Options Cross Bracing Upgrade Leg Upgrade 1. d Made of high-quality 16-gauge 304 stainless steel Item: 60OS11717 d Welded construction Units: Each d 12" deep compartment ` Shipping: Usually Ships in 1 Business Day V NSF listed ii When will I receive my Item? Reviews: 15 reviews Condition: New ROG Tab -Mks SPECS Width 22 13/16 Inches Height 44 3/4 Inches Overall Length 22 Inches Bowl Depth' 12 Inches Basket Drain Size 31/2 Inches Bowl Front to Back 17 Inches Bowl Left to Right 17 Inches Faucet Centers •.8 Inches } Faucet Ocluded No Leg Construction Galvanized Steel Material Stainless Steel NSF Listed Yes t Number of Compartments 1 Number of Drainboards None s Stainless Steel Type Type 304 Details This 1 compartment commercial prep/ pot sink with no drainboard from Regency Tables and Sinks is constructed from high-quality 16-gauge type 304 stainless steel. This gauge is thicker and much more durable than many similar sinks that are available--they're made from thinner, 18- gauge material. Additionally,type 304 stainless steel is exceptionally corrosion-resistant. The compartment of this sink is 12" deep, and die-stamped to a minimum of 1/4"to ensure proper drainage. It measures 17"wide, and 17" front-to-back, with a 3 1/2" basket strainer. For easy cleaning,the compartment has rounded corners. The backsplash is 10"tall, and has two, 1 1/8" diameter holes punched for a faucet(not included). This sink features a 1 1/2" raised rolled edge, which is 2"tall on the front and both sides to contain splashes and overflow. The legs are constructed of 1 5/8" diameter galvanized steel with galvanized leg sockets and adjustable plastic feet. - - r The deck height is approximately 34". NSF listed. For additional measurements, see this item's specification sheet. Overall Dimensions: Left to Right: 22" Front to Back: 22 13/16 Height: 44 3/4" Compartment Dimensions: Left to Right: 17'" e Front to Back: 17" Depth: 12° Certifications t WebstaurantStore ' ;, . http://wVfW.g6towebstore.com/600FPRS8 Buy 5 or more $124989/Ea.ch b b 6 b 1 Buy 1-a $139.99/Each d 1/2" female inlets d Flow rate: 1.42 GPM Item: 600FPRS8 > d Chrome-plated copper construction Units: Each ( Shipping: Usually Ships in 1 Business Day When will I receive my Item? Reviews: 23 reviews Condition: New t SPECS Faucet Centers 8 Inches ; Faucet Centers Adjustable f Mounting Style Wall Mounted With Hose Yes Details This wall-mounted pre-rinse faucet is perfect for spraying excess food and sauces off of your dishes prior to placing into your commercial dish machine. Its spring action, flexible gooseneck is easily secured to the wall with its convenient 12" wall bracket. 10/19/21015 Glacier Bay 24-1/2 in.Vanity in White with AB Engineered Composite Vanity Top in White-GB24P2COM-WH-The Home Depot V�+w) More saving. Your Store:Hyannis#2612 b Oh �/(}0I lr ' at�' More ore doing: Use Current Location or find store V 1 v Glacier Bay I Model#GB24P2COM-WH ; Internet#203921942 1 Store SKU#631254 24-1/2 in. Vanity in White with AB Engineered Composite Vanity Top in White (43) Write a Review Questions&Answers(14) $98.00 /each Available exclusively at The Home Depot Pre-assembled and ready to install Highly rated for value,design,and cost(see reviews!) IN STOCK AT YOUR SELECTED STORE Hyannis#2612 12 In Stock Hyannis,MA 02601 Aisle 24,Bay 012 r Open Expanded View Click Image to Zoom FREQUENTLY BOUGHT TOGETHER Price for all three:$206.97 ♦ a ADD TO CART This item:24-1/2 in.Vanity in White with AB Engineered Composite Vanity Top in White$98.00 Glacier Bay 21 in.x 25 in.Recessed or Surface Mount Medicine Cabinet in White$49.97 Glacier Bay 23 in.x 28 in.Surface-Mount Medicine Cabinet in White$59.00 PRODUCT OVERVIEW Model#GB24P2COM-WH Internet#203921942 Store SKU#631254 The Glacier Bay Vanity in White with AB Engineered Composite Vanity Top has classic styling that complements a wide variety of bath or powder room decor. Featuring a smooth white finish for a clean and fresh look,this vanity has a white vanity top with an integral white bowl and is pre-drilled for a 4 in. centerset faucet.The two full-size doors are accented with nickel hardware and conceal a large interior cabinet that offers ample storage space. Fully assembled for easy installation,a matching backsplash is included to help protect your wall and vanity back from water damage. • 24-1/2 in.W x 19 in.D is suitable for a smaller bathroom or powder room Easy to maintain and durable white AB engineered composite vanity top includes an integral white bowl • Pre-drilled for 4 in.centerset faucet;faucet sold separately http://www.homedepot.com/p/Glacier-Bay-24-1-2-in-Vanity-in-White-with-AB-Engineered-Composite-Vanity-Top-in-White-GB24P2COM-WH/203921942 1/2 10/19/1015 Glacier Bay 24-1/2 in.Vanity in White with AB Engineered Composite Vanity Top in White-GB24P2COM-WH-The Home Depot • 2-1/2 in. H backsplash helps protect wall and vanity back from water damage • Classic styling with fresh white finish and durable MDF construction is ideal for a wide range of decor styles • Interior cabinet provides ample storage for everyday bath items • 2 large rigid thermo foil doors for lasting durability and beauty • 6-way adjustable and concealed hinges provide a clean,seamless look • Nickel hardware and toe kick add a decorative touch • Base nail glides included to prevent floor damage • Suitable for residential and commercial use • Fully assembled for easy installation • Requires 4 in.centerset faucet • Product may vary by store SPECIFICATIONS DIMENSIONS Assembled Depth(in.) 19 in Cabinet Width(in.) 24.00 Assembled Height(in.) 35 in Faucet Hole Spacing(in.) 4 In.Centerset Assembled Width(in) 24.5 in Top Depth(in.) 17 Backsplash Height(in.) 2.5 Top Height(in.) 3.80 Cabinet Depth(in.) 18.50 Top Width(in.) 19 Cabinet Height(in.) 34.50 Top edge thickness(cm.) 2.22 DETAILS Assembly Required No Style Basic Cabinet Color White Top Color White Cabinet Color Family White Top Color Family White Cabinet Material Particle Board Top Material Engineered quartz composite Hardware Finish Fanily Nickel Top weight(lb.) 18 Adjustable Hinges,Concealed Installation Type Free Standing Vanity Features Hinges,Predrilled,Toe Kick Number of Doors 2 Vanity Included Components Vanity Top Number of Drawers 0 Vanity Top Accommodations Single center set basin Number of concealed shelves 0 Vanity Top Edge Type Flat Returnable 90-Day Vanity Type Single Sink Sink Type Countertop Wall mounted No WARRANTY/CERTIFICATIONS Manufacturer Warranty Limited Lifetime Warranty http://www.homedepot.com/p/Glacier-Bay-24-1-2-in-Vanity-in-White-with-AB-Engineered-Composite-Vanity-Top-in-White-GB24P2COM-WH/203921942 2/2 WebstaurantStore http://www.gotowebstore.com/5105SL1000 Only e . $49.,99/Each V ADA Compliant Item: 5105SL1000 d 1/2" NPSM male inlets with flexible copper tubing Units: Each Shipping: Usually Ships in 1 Business Day When will I receive my Item? MFR Item: 5SL-1000 Condition: New 7' SPECS Faucet Centers 4 Inches Mounting Style Deck Mounted Nozzle Type Cast Details The Equip by T&S 5SL-1000 single lever faucet features built in check valves that prevent backflow to ensure the arrival of clean and safe water! This faucet has 4" clearance between the inlet and the aerator, and 2 1/4" clearance between the aerator and sink top. 1/2" NPSM male inlets are attached to flexible copper tubing for added versatility, while holes punched on 4" centers are required for installation. Please consult the Specification Sheet for additional details and measurements. ADA COMPLIANT 0 5 %2" [131mm] CLOSED 6 [171mm]OPEN 3 2 GPM Aerator 21/4" [90mm] [57mm] 3" [76mm] I I I " NPSM Male Threads 4„ w/ %" OD Flexible Copper Tubing. Adjustable [102mm] 4 1/2° [114mm] SIDE VIEW FRONT VIEW Suggested Rough—In: 1 %" Dia. Holes on 4" c/c MODELNUMBER DATE SCALE DRAWN CHECKED APPROVED S S L — 10 0 0 03/03/08 1:4 DHL JRM IJHB DESCRIPTION e •u �• Equip Single Lever Faucet w/ Aerator, Solid Handle, FoodserviceAccessories 1/2" NPSM Inlets w/ 3/8' ND Flexible Copper Tubing equip Foodservice Accessories P.O.BOX 1088,2 SADDLEBACK COVE TRAVELERS REST,SOUTH CAROLINA 29690 PHONE:800.891.4808 FAX:800.868.0084 I10/19/2015 Home Decorators Collection Cranbury 30 in.Vanity in Cool Gray with Vitreous China Vanity Top in White-D10030-12W-The Home Depot More savl— Your Store:Hyannis#2612 More dolrt5 Use Current Location or find store ts, Home Decorators Collection I Model#D10030-12W i Internet#205199272 j Store SKU#1000052993 Cranbury 30 in. Vanity in Cool Gray with Vitreous China Vanity Top in White (3) 1 Write a Review Questions&Answers(16) ... I • 379.00 /each Available exclusively at The Home Depot IN STOCK AT YOUR SELECTED STORE Hyannis#2612 14 In Stock Hyannis,MA 02601 Aisle 24,Bay 009 Open Expanded View Click Image to Zoom FREQUENTLY BOUGHT TOGETHER Price for all three:$441.91 ♦ �'` ADD TO CART This item:Cranbury 30 in.Vanity in Cool Gray with Vitreous China Vanity Top in White$379.00 Glacier Bay Edgewood 4 in.Centerset 2-Handle High Arc Bathroom Faucet in Brushed Nickel$59.00 BrassCraft 3/8 in.Compression x 1/2 in.FIP x 16 in.Braided Polymer Faucet Connector$3.91 PRODUCT OVERVIEW Model#D10030-12W Internet#205199272 Store SKU#1000052993 The Cranbury 30 in.bathroom vanity combines style with function. It has a premium grey finish with bead board doors and fully finished interior that matches its exterior. Its look and neutral colors complement most room decor,while its size makes it perfect for any powder room or small bathroom. • Includes the sink,hardware,pull handle,vanity cabinet and vanity top • Single vitreous china sink in a rectangular shape • 30.5 in.W x 34.25 in.H x 22 in. D 1 open shelf and two soft-close doors with 6-way adjustable hinges • 4 in.centerset faucet hole http://www.homedepot.com/p/Home-Decorators-Collection-Cranbury-30-in-Vanity-in-Cool-Gray-with-V itreous-China-Vanity-Top-in-White-D 10030-12 W/205199272 1/2 10/19/2015 Home Decorators Collection Cranbury 30 in.Vanity in Cool Gray with Vitreous China Vanity Top in White-D10030-12W-The Home Depot i • Fully assembled vanity for fast and easy installation • Assembled using furniture-grade joints • Brushed nickel hardware • Laminated finish • California Air and Resources Board(CARB)certified • Mirror,faucet and accessories not included • Also available in 24 in.W SPECIFICATIONS DIMENSIONS Assembled Depth(in.) 22.00 in Cabinet Height(in.) 33.50 Assembled Height(in.) 34.25 in Cabinet Width(in.) 30.00 Assembled Width(in.) 30.50 in Faucet Hole Spacing(in.) 4 In.Centerset Backsplash Height lin.) 0 Top Depth(in.) 22.00 Basin Depth(in.) 6.75 Top Height(in.) 0.75 Basin Length(in.) 30.5 Top Width(in.) 30.50 Basin Width(in.) 22 Top edge thickness(cm.) 2 Cabinet Depth(in.) 21.50 DETAILS Assembly Required No Sink Type Other Basin Color White Style Cottage Basin Color Family White Top Color White Basin Material Vitreous China Top Color Family White Cabinet Color Cool gray Top Material Porcelain Cabinet Color Family Gray Top weight(lb.) 22 Cabinet Material Medium Density Fiberboard(MDF) Vanity Features Adjustable Hinges,Concealed Hinges,Soft Close Door Hinges Hardware Finish Family Nickel Vanity Included Components Basin,Hardware,Pull Handle(s),Vanity Cabinet,Vanity Top Installation Type Free Standing Vanity Top Accommodations Single center set basin Number of Doors 2 Vanity Top Edge Type Straight Number of Drawers 0 Vanity Type Single Sink Number of concealed shelves 0 Wall mounted No WARRANTY I CERTIFICATIONS Manufacturer Warranty Limited Lifetime Warranty http://www.homedepot.com/p/Home-Decorators-Collection-Cranbury-30-in-Vanity-in-Cool-Gray-with-Vitreous-China-Vanity-Top-in-White-D10030-12W/205199272 2/2 WebstaurantStorehttp://www.gotowebstore.com/5105SL1000 Only \ $49,99/EaCh V ADA Compliant Item: 5105SL1000 d 1/2" NPSM male inlets with flexible copper tubing Units: Each Shipping: Usually Ships in 1 Business Day When will I receive my Item? MFR Item: 5SL-1000 Condition: New i T SPECS Faucet Centers 4 Inches Mounting Style Deck Mounted Nozzle Type Cast Details The Equip by T&S 5SL-1000 single lever faucet features built in check valves that prevent backflow to ensure the arrival of clean and safe water! This faucet has 4" clearance between the inlet and the aerator, and 2 1/4" clearance between the aerator and sink top. 1/2" NPSM male inlets are attached to flexible copper tubing for added versatility, while holes punched on 4" centers are required for installation. Please consult the Specification Sheet for additional details and measurements. %%NWATM WD Series PDI Certified Grease Tag: Interceptor SPECIFICATION: Watts Drainage WD Series PDI Certified recessed or floor mounted epoxy coated steel grease interceptor with gasketed epoxy coated steel skid-proof cover secured with hex head center bolt(s), removable baffle assembly, deep seal trap with cleanout, external cast iron flow control fitting, and no hub (standard) connections. Flow Rate(Select One) 9002 Suffix Description CERTIFIED 4 4 GPM ❑ 7 7 GPM ❑ 10 10 GPM ❑ 15 15 GPM El C P C 20 20 GPM ❑ arMo 25 25 GPM ❑ rm 35 35 GPM 50 50 GPM ❑ D (length)x E(Width) Options(Select One or More) Suffix Description -B Sediment Bucket ❑ -E Extension ❑ C -FC Flange&Clamp Device ❑ T HD Heavy Duty(10,000 lb.) ❑ f I Traffic Cover Ay 7, -O Inlet&Outlet other than ❑ 1 Standard Size Inlet Outlet F SS Stainless Steel ❑ THD Threaded Connections ❑ B -us Buy American Compliant I ❑ Flow Restrictor w/Vent Connection ----------------- Interceptor Flo`" Grease A B C D E F Catalog Rate Ca�ppacity Inlet& Base to Top to Length Width Heigh Number GPM Lbs Outlet Center Center VD-4 4 8 211(51) 7-3/411(197) 3-1/4"(83) 16"(406) 10"(254) 11"(279) WD-7 7 14 211(51) 8-1/2"(216) 3-1/2"(89) 18"(457) 13"(330) 12"(305) WD-10 10 20 2"(51) 8-1/211(216) 3-1/2"(89) 21-3/4"(552) 14"(356) 12"(305) WD-15 15 30 2"(51) 10-1/2"(267) 3-1/211(89) 22"(559) 15"(381) 14"(356) WD-20 20 40 3"(76) 11-1/2"(292) 3-1/2"(89) 24"(610) 15-3/4"(400) 15"(381) WD-25 25 50 3"(76) 1211(305) 4-1/2"(114) 26"(660) 16-1/2"(419) 16-1/2"(419) WD-35 35 70 3"(76) 1411(356) 5"(127) 30"(762) 18"(457) 19"(483) WD-50 50 100 411(102) 16"(406) 5-1/2"(140) 32"(813) 22"(559) 21-1/2"(546) Job Name Contractor Job Location Contractor's P.O. No. Engineer Representative WATTS Drainage reserves the right to modify or change product design or construction without prior notice and without incurring any obligation to make similar changes and modifications to products previously or subsequently sold. See your WATTS Drainage representative for any clarification. Dimensions are subject to manufacturing tolerances. %%WATM Specification Drainage Products USA: 100 Watts Road,Spindale,NC,28160-2298; TEL: 828-288-2179 TOLL-FREE:1-800-338-2581 www.watts.Com WD SERIES ES-WD-WD SERIES USA 1304 WebstaurantStorehttp://www.gotowebstore.com/320WD15THD Only $239.99/Each AIL VAR V 15 GPM flow rate, 30 lb. grease capacity Item: 320WD15TH D d 2" threaded iinlet& outlet, external cast iron flow control fitting Units: Each d PDI Certified Shipping: Special OrderO Reviews: 2 reviews MFR Item: WD-15-THD Condition: New 7%NWATW SPECS Length 22 Inches Width 15 Inches Height 14 Inches Capacity 30 lb. Flow Rate 15 GPM Inlet and Outlet Size 2 Inches Threaded Connections Yes Details The Watts WD-15-THD grease interceptor 30 lb. grease trap with threaded connections prevents greasy substances from entering plumbing systems, septic fields, and waste water treatment facilities where they cannot be processed properly and could harm the environment. Grease traps like the Watts WD-15-THD are often used with cooking or prep sinks, pot sinks, and commercial dishwashers in various types of commercial food service operations. The Watts WD-15-THD grease interceptor is built to last,with a body made of 11-gauge cold rolled steel. The removable grease accumulating cover and baffle assembly are secured to the grease trap's body with a center mounted hex head and a gasket seal. The Watts WD-15-THD grease trap has a grease capacity of 30 lbs., a flow rate of 15 GPM, and may be recess mounted or floor mounted. Please consult the Specification Sheet for detailed diagrams, measurements, sizing guidelines, and installation requirements. PDI (Plumbing and Drainage Institute) Certified. Extended lead times may apply for this item based on availability. Please contact us for the current lead time. Overall Dimensions: 22"L x 15"W x 14'H Flow Rate: 15 GPM Grease Capacity: 30 lbs. Threaded Inlet& Outlet Size: 2" Because this item is not stocked in our warehouse, processing and transit times will vary. If you need your items by a certain date, please contact us prior to placing your order. Expedited shipping availability may vary. We cannot guarantee that this item can be cancelled off of the order once it is placed. Certifications 0 Resources Grease Trap Sizing Guide Restaurant Eg_uipment Approval and Testing Agencies Guide Health Department Regulations and Inspections Restaurant Cleaning_Checklist � � x http://www.gotowebstore.com/460EC1824KIT WebstaurantStore a . Only ' $64.99/Each w .a L::. G..' a r. .. i• `` _ s - i Pat-', tl i V 18" x 24" shelves x _ 74" stationary posts - .`Item 460EC1824KIT ' J Recommended for use.in dry environments Units: .`, Each d 1 year anti-corrosion limited warrantyd Shipping; . Usually Ships in 1 Business Day ,. When will I receive my Item? d NSF Listed Reviews. a 7 reviews N Condition: New 3 i aSk SPECS su _e Length '24 Inches Width n 18 Inches ' „ Height. 7,4ln6es Q Capacity, 4 2,000Ib. Color Silver - - Individual Shelf Capacity 600 lb. Material Metal Wire Yes NSF Listed Number oi 'neives 4 Type Shelving Kits Details 4 p Save space and organize your storage area with the Regency 18" x 24" NSF chrome shelf kit!You can optimize the space in your food storage area,janitorial closet, and more with (4) 18" x 24" shelves and (4) 74" posts. The chrome construction gives this shelving kit excellent durability in dry areas, and it is easy to keep clean and sanitary, while the open grid design allows for excellent air circulation. The space between the shelves is adjustable, giving you the flexibility to store items of varying heights, such as ingredient bins, boxes, cleaning supplies, and anything else that you want to be able to see and grab quickly when you need it. These shelves can hold a maximum of 600 lbs. each of evenly distributed weight, and the kit is backed by a one year warranty against rust formation. NSF Listed. Note: This item is stationary and is not designed for use with casters. Overall Dimensions: f Left to Right: 24" - Front to Back: 18" Height: 74" Regency Space Solutions'shelves and posts can-be used with Metro Super Erecta shelving. Certifications L , Warranty Info RESIDENTIAL USERS: Regency Space Solutions assumes no.liability for parts or labor coverage for component failure or other damages resulting from installation in non-commercial or residential applications. Resources Shelving Guide , NSF International 0 • , d ` http://www.gotowebstore.com/600SM16206 Webstaurantstore'. . ................ . .... Buy 5 or more p $184*77/Ekh Buy! 4 $205.99/Each g , - !!3 a } a. Rounded corners for easy cleaning �I NSF�Listed Item 600SM16206 . Units: w Each, Shipping: 'Usually Ships in 1 Business Day When will I receive my Item? Reviews: t 12 reviews Condition: New Ta ' "� � : •� �,, •.. ,: }� � � III SPECS Length 25 Inches. Width 21 Inches _ Height 11 1/2 Inches Bowl Depth 6 Inches ' l Bowl Front,to Back .16 Inches Bowl Left to Right 20 Inches Gauge 16 Gauge ` Installation Type Floor Model Material Stainless Steel r NSF Listed Yes - t Stainless Steel Type Type 304 Type Mop`Sinks Details This 20" x 16" x 6" Regency floor mop sink is mounted to the floor,which eliminates the need of lifting any heavy containers! When you're finished cleaning your kitchen floors with your wet mop, simply use this Regency floor mop sink to dispose of the water. The sink is constructed of heavy-gauge, 304-series stainless steel, and offers rounded corners for easy cleaning. Perfect for use in any restaurant kitchen or dish room, this floor mop sink gives you a convenient and sanitary way of disposing dirty water and other liquids. Each_restaurant mop sink has TIG welded areas, blended to match adjacent°surfaces to a satin-smooth finish. This floor mop sink is.also NSF listed. Please consult the Specification Sheet for additional measurements. Overall Dimensions: 4' Left to Righl_: 25" Front to Back: 21" Height: 11 1/2" Compartment Dimensions: Left to Right: 20" Front to Back: 16" Depth: 6" Certifications Resources - NSF International Health Department Regulations and Inspections µ sY Noble Chemical PRM Extra Large Multi-Use Wet Area Floor Mats Scrubbers&Sponges Pan Pro Premium Pot Yellow Rubber Flock &Pan Soap 5 Gallons Lined Gloves-12 WebstaurantStore ' http://www.gotowebstore.com/600S31620218 Buy 5 or more rt $446.78/Each' 0 0 Buy 1'-a $497.99/Each "`-- Accessories&Options Cross Bracing Upgrade Leg Upgrade . . t l V Made of high-quality 16-gauge type 304 stainless steep Item: 60OS31620218 d Welded construction Units: Each d 12" deep compartments Shipping: Ships via Common Carrier Usually Ships in 1 Business Day d Two draiinboards When will I receive my item? d NSF Listed Reviews: *>k*>k 23 reviews Condition: New - SPECS r Width 251/2 Inches Height , 44 3/4,Inches Drainboard Length 16 Inches i' { Overall Length 88 Inches. Bowl Depth 12 Inches Basket Drain Size 31/2 Inches Bowl Front to Back 20 Inches l Bowl Left to Right' " 16 Inches Faucet Centers 8 Inches Faucet Included No Gauge 16 Gauge Leg Construction Galvanized Steel Material Stainless,Steel l NSF Listed Yes Number of Compartments 3 Number of Drainboards 2 Stainless Steel Type Type 304 Details Install a convenient sink and work areain your business with the Regency three compartment stainless steel b commercial sink! This compartment sink is made of 16/gauge type 304 stainless steel for long-lasting durability and exceptional resistance to corrosion to guarantee longevity. Each sink bowl measures 16" x 20" and 12" deep to hold water, sanitizer, dishes, and more, while a 3 1/2" basket strainer prevents scraps of food from clogging your plumbing. For sanitation,the coved corners of the sink bowls allow the fast and easy cleaning. This sink comes with a drainboard on either side to help dry wet dishes; and the backsplash is 10" tall so you can easily install faucets. A 1 1/2" raised rolled edge helps contain splashes and overflow, and thanks to its 1 5/8" diameter galvanized legs with galvanized sockets,you can be sure this unit will remain sturdy throughout the day. NSF Listed. Please consult the Specification Sheet for additional details. Overall Dimensions: Left to Right: 88" . Front to Back: 251/2" Height: 44 3/4 Compartment Dimensions: Left to Right: 16" Front to Back: 20" Height: 12" This Item Ships via Common Carrier. For more information and tips to help your delivery go smoothly, click here. i Certifications staurantSto �e '� http://www.gotowebstore.com/600FW812LL 06 — i Buy 5 or more $35,87/Each Buy 1-a $39.99/Each � f 1 r d 12" long Item: 600FW812LL V 8" centers Units: Each d Low lead content d Chrome-plated copper construction Shipping: Usually Ships in 1 Business Day When will I receive my Item? Reviews: 13 reviews Condition: New r i v SPECS Nozzle Length 12 Inches Faucet Centers 8 Inches Flow Rate 2.0 GPM ,Mounting Style Wall Mounted r � r Nozzle-Type Swing Details a y I, Install a convenient and useful water fixture in your business with the Regency low lead wall mount faucet! This faucet features 8" centers for fast and easy installation, and its.12" swing spout provides excellent reach and F Project 0 �� Item Quantity �. CSI Section 1140n Approval WA R E WA S H I N G Date NOBLE UL30 C Standard Features Options • Automatic fill ElScale Prevention System(SPS) • Push button start ❑Replacement cartridge for SPS --- -- Labyrinth type door design ❑Water Hammer Arrestor • Automatic pumped drain for ❑Back Panel floor and wall drain installations ❑Tie Down Recirculating wash and rinse T Stainless steel wash/rinse pump • Electromechanical components Accessories • Manual override for extended ❑ 36-Compartment Rack wash and deliming ❑ 4-1/8"tall(105 mm) 4_ ❑ 5-5/8"tall(143 mm) • Simplified controls allow easy ❑ 7°tall(178 mm) access i for operation and service p ❑ Combination Rack .g • Door switch ❑ Peg Rack • Low product indicator light ❑ Machine Stand ❑ 6"(152 mm)high L # • One(1)each peg and combina- tion rack included ❑ 18"(457 mm)high • Above water scrap basket • Three built-in chemical pumps and priming switches Specifications Uses 1.2 gallons(4.5 liters)of water per rack Notes: Uses 28.8 gallons(109 liters)of water per hour A vent hood is not recommended above V the NOBLE UL30 as it does not Cleans 24 racks per hour produce excessive vapors. Always check Two minute automatic cycle with the local building code to know what I' type of ventilation is required for commercial c I us Powerful 314 hp wash pump motor dish machine installations in your area. Intertek Air insulated between body and stainless Normal operation of the NOBLE UL30 steel housing generates steam that may escape from the m 304 stainless steel construction door. Materials such as wood laminate, Low product indicator light alerts veneers,etc.are unsuitable for use in areas operator when detergent and exposed to dishwasher steam and detergents. sanitizer are low Stainless steel or other moisture-resistant shields are recommended for surfaces adjacent to NOBLE UL30 sides and top. We reserve the right to change specifications in this bulletin without incurring any obligation for equipment previously or subsequently sold. r 0 BLE WAREWASHING Z 24 6[615mm] — LEGEND: O A-Water Inlet-1/2"Female Pipe Thread, FRONT 2 1/2"AFF(Connect to a true 1/2"ID T W water line) 0 B-Electrical Connection 132 [343mm] C-Drain Connection -6'cdiled drain hose. DISH CLEARANCE Shipped inside machine. Must be installed no more than 24"AFF. C 33 6[846mm] All dimensions from floor can be increased 1"with adjustable feet supplied. O o 0 0 0 0 WALL TOP B Wall Clearance BACK r116[40mm] F-4[6mm] I I I � 14[32mm]J A 32[89mm] 233[604mm] 25$[644mm] B r I A 112[292mm] Door Open 168[423mm] I 416[110mm] C MACHINE DIMENSIONS WALL SHIPPING INFORMATION MODEL NO. INSIDE INSIDE INSIDE DOOR CLEARANCE CLEARANCE CLEARANCE CLEARANCE OPEN WEIGHT CLASS CUBE HEIGHT WIDTH DEPTH HEIGHT WIDTH DEPTH DEPTH NOBLE 13112" 20" 20" 42" 1/4" 42" 33" 29" UL30 (343 mm) (508 mm) (508 mm) (1067 mm) (6 mm) (112 kg) cu.ft. (1067 m248lbs 925 23.3m) (838 mm) (737 mm) APPROXIMATE TOTAL AMP LOADS OPERATING CAPACITY 115/60/1 1 13.2 Racks per Hour 24 Dishes per Hour 000 WASH PUMP MOTOR Glasses per Hour 864 Wash Pump 3/4 hp OPERATING CYCLE WATER REQUIREMENTS Wash Cycle(seconds) 56 Gallons per Rack 1.2 gal(4.5 Q Drain Time(seconds) 29 Gallons per Hour 28.8 gal(109 L) Rinse Cycle(seconds) 35 Flow Pressure(PSI) 15-25 Total Cycle(seconds) gNO-00015] Waterline Size(IPS) 112" Drainline Sae(OD) 1-3/8" OPERATING TEMPERATURES Wash HOW TO SPECIFY: NOBLE UL30 Rinse www.nobleproducts.biz we reserve the right to change specifications in this bulletin without incurring any obligation for equipment previously or subsequently sold. Store http://www.gotowebstore.com/495NOWFUL30-115 Webstaurant ,NOBLE r Only $2,9590' O0/Each ��_Mli, r d Cleans up to 24 racks per hour Item: 495NOWFUL30115 d Two minute automatic cycle Units: Each V Powerful 3/4 hp wash pump motor Shipping: Usually Ships in 1 Business Day V Low product indicator light alerts When will I receive my Item? d Three built-in precision chemical pumps MFR Item: WF-UL30-NO 115 V Easy-to-access electromechanical controls Condition: New J d Durable 304 stainless steel construction V Energy Star Qualified; ETL and NSF Listed f c 13 L r � E- WAREWASHING SPECS Width 24 3/16 Inches Depth 25 3/8 Inches Height - 33 5/16 Inches+ Interior Width 20 Inches 'Interior Depth 20 Inches Interior Height 131/2 Inches Amps - 13.2 Amps Phase i 1 L Vo"tdge 115 Volts Energy Star Qualified Yes High or Low Temp -Low Te Horsepower _ P NSF Listed , Yes . Racks Per Hour 24 � e Wash Cycle Time 120,Seconds 4 y ' Water Temperature 140 Degrees F Water Usage 1.2 Gallons Per Rack Details Al i The Noble Warewashirig UL30.1ow temperature undercounter dishwasher is packed with value-added standard features and is perfect for small restaurants, coffee'shops, quick.service restaurants, bars, small health care, , facilities, andaconvenience stores. t re This machine uses only 1.2 gallons of water per rack to°deliver exceptional performance and clean up to,24 racks per hour. Chemical sanitizers reduce the demand for hot water, saving,on utility bills and reducing operating cost. There are built-in chemical pumps to assure proper chemical usage as well as save space. A product alarm, alerts the user both visually and audibly when the detergent and sanitizer are low. A two-minute automatic cycle and powerful 3/4 hp wash pump motor combine to make operation more efficient than ever: Along with a labyrinth door seal that eliminates the need for a gasket,'the machine is quiet thanks to air- insulation between the body and durable 304 stainless steel housing. Other features include a door safety switch, simplified and easy-access controls, manual override for extended wash, and an above=water scrap 'basket, w The Noble Warewashing OL30 is fully operational with all the you need for optimum cleaning performance! This machine is Energy Star'.Qualified; and ETL and NSF Listed. It requires a 115V electrical connection. Please consult the Specification Sheetfor.additional details. Overall Dimensions: Width: 24 3/16" 'R Depth: 25.3/8" Height: 33 5/16" -Interior Dimensions: Width: 20" Depth: 20" a �- Height: 13 1/2" n This Item Ships via Common Carrier. For more information and tips to help your delivery go smoothly, click here. r ,��.erzi£icaiions , Intertele _. LOOKING FOR. RE RACE . . View replacements or accessofles for this item Resources Restaurant Equipment Approval and Testing Agencies Guide , Commercial Dishwashers Guide Dishwasher Sizing Guide Health Department Regulations and Inspections Top 10 Energy Conservation Tips.for Restaurants it DLQ Dishtables Machine Dish Dish and Flatware Dishwasher Aprons Washing &Sanitizing Racks Chemicals 208 Products 31 Products 4 Categories 3 Products. s -Get paid to review this product! If you've used this product, simply share your text, video, and photo reviews of it. Earn up to $16.00 per product! » Write a text review Earn $2.00 i http://www.gotowebstore.com/109AG366 Web.staurantStore , Custom Quote for The Local Juice $489.46/Eac . i Accessories&.Options I A' Knife ,Rack C Scrap Chute A d 16 gauge type 430 stainless steel . d Galvanized adjustable undershelf and legs with Item: _ 109AG366 plastic bullet feet Units: Each V NSF Listed ,Shipping: . Usually Ships in 2-4 Weeks d Made in America MFR Item: AG-366 Condition: New �. ADVANCE TABOO... - $:'hfAART FAHRICrRTIQNT^' SPECS Table Length 72 Inches Table Width 36 Inches x� Backsplash Height Without Backsplash - Table Height 351/2 Inches Backsplash No h Gauge 16 Gauge Leg Construction Galvanized Steel Made in America Yes ' NSF Listed Yes Number of Legs 4 Legs Stainless Steel Type Type 430 Table Style Undershelf Tabletop Material Stainless Steel Undershelf Yes Undershelf Construction Galvanized Steel t• Details This Advance Tabco AG-366 36" x 72" Super Saver series stainless steel commercial work table with galvanized undershelf is a durable solution for any commercial kitchen! It features a 16 gauge type 430 stainless steel work surface with a rolled front and rear edge,with square sides. To maintain a level work surface,this Advance Tabco 36" x 72"work table is engineered with three reinforcing hat channels. This 36" x 72" Super Saver work table comes with galvanized 1 5/8" diameter legs and adjustable plastic bullet feet, and an adjustable 18 gauge galvanized undershelf for added versatility. The Advance Tabco AG-366 36" x 72" work table is NSF Listed. Please consult the Specification Sheet for additional details. Overall Dimensions: , 36"W x 72"L x 351/2"H , This Advance Tabco work table's top is able to support up to6504 lbs. of uniformly distributed weight. . This Item Ships via Common Carrier. For more information and tips to help your delivery go smoothly, click „} here. l Because this item is not stocked in our warehouse, processing and transit times will vary.'lf you need your items by a certain date, please contact us prior to placing your order. Expedited shipping availability may vary. We cannot guarantee that this item can be cancelled off of the order once,it is placed. Awards Certifications . MACE IN. tnvi dtsVA Weis K142-, Project Item y Quantity 0 B, L !. -,� CSI Section 11400 O ;. Approval 00 WA R E WA S H I N G Date r m NOBLE UH30-E C Standard Features Mandatory Specs tt �� • Automatic fill Specify voltage W • Push button start 0 • Labyrinth type door design Options �I u. I t i BOLE • Automatic pumped drain for ❑Water Hammer Arrestor floor and wall drain installations ❑ Back Panel -"—"' • Stainless steel wash pump El Drain Quench System ❑ Pressure Regulator r Digital and electromechanical ❑ Scale Prevention System(SPS) components ° ❑ Replacement Cartridge Manual override for extended for SPS °V wash and deliming ❑Tie Down • Simplified controls allow easy access for operation and service Accessories • Door switch ❑ 36-Compartment Rack ,� k ❑ 4-1/8"tall(105 mm) • One(1)each peg and combina- tion rack included ❑ 5 5/8"tall(143 mm) ❑ 7"tall(178 mm) ,� • Above water scrap basket ❑ Combination Rack • Built-in chemical pumps ❑ Peg Rack and priming switches ❑ Machine Stand ❑ 6"(152 mm)high ❑18"(457 mm)high Specifications Uses 0.73 gallons(2.8 liters)of water per rack Notes: ETA Uses 19.2 gallons(9,972 liters)of water per hour A vent hood is not recommended above Geans 26 macks per hour the NOBLE UH30-E as it does not 4•. One minute,.forty-seven second automatic cycle produce excessive vapors. Always check Intertek with the local building code to know what ��� Powerful 3/4 hp wash pump motor type of ventilation is required for commercial Built-in booster heater dish machine installations in your area. c us Fresh water rinse eliminates wash water Normal operation of the NOBLE UH30-E �• contamination generates steam that may escape from the Intertek Air insulated between body and stainless door. Materials such as wood laminate, steel housing veneers,etc.are unsuitable for use in areas SanFSureTM feature assures proper rinse exposed to dishwasher steam and detergents. water temperature Stainless steel or other moisture-resistant 304 stainless steel construction shields are recommended for surfaces adjacent Unique timer allows the machine to be to NOBLE UH30-E sides and top. customized for extended cycle times We reserve the right to change specifications in this bulletin without incurring any obligation for equipment previously or subsequently sold. 144 LE WAREWASHING zO LEGEND: i61s mmi FRONT A-Water Inlet-1/2"Female Pipe thread, T 2 1/2"AFF(Connect to a true 1/2"ID water line) W CO00 B-Electrical Connection 1356 mml C-Drain Connection - 6'coiled drain hose. Shipped inside machine.Must be installed no more than 24"AFF J1s% Cw 13a6 mml All dimensions from floor can be increased 7r 1"with adjustable feet supplied. O ' B TOP p LAI Wall clearance z'aa BACK ■ " • 69 mmj 0 d, ?B% �mml C O ® B 0.099D3 I . 1210 Osa la% 6% lzoe mml 11n mml Door open 424 mml !zu10 mml 10 Y. lMmm1 14 Y" 13M mml MACHINE DIMENSIONS WALL SHIPPING INFORMATION MODEL NO. INSIDE INSIDE INSIDE DOOR CLEARANCE CLEARANCE CLEARANCE CLEARANCE OPEN WEIGHT CLASS CUBE HEIGHT WIDTH DEPTH HEIGHT WIDTH DEPTH DEPTH NOBLE 14-1/4" 20" 20" 42" 1/4" 250lbs 23.3 42" 33" 29" UH30-E (368 mm)) (508 mm)) (508 mm) 0067 mm) (6 mm) (158 kg) �'S cu.ft. (1067 mm) (838 mm) (737 mm) APPROXIMATE TOTAL AMP LOADS OPERATING CAPACITY 208/60/1 38.4 Racks per Hour 26 230/60/1 41.4- Dishes per Hour 650 480/60/3 11.3 Glasses per Hour 936 WASH PUMP MOTOR OPERATING CYCLE Wash Pump 3l4 hp Wash Cycle(seconds) 75 WATER REQUIREMENTS Drain Time(seconds) 08 Gallons per Rack 0.73 gal(2.8 L) Rinse Cycle(seconds) 09 Gallons per Hour 19.2 gal(72 L) Total Cycle(seconds) 107 Flow Pressure(PSI) 10-15 OPERATING TEMPERATURES Waterline Sae(IPS) 112 Wash 155'F(68.3-C) Drainline Sae(OD) 1-318" Rinse 180-F(82.2-C) HOW TO SPECIFY: NOBLE UH30-E www.nobleproducts"biz NO-0001[07-24-15) We reserve the right to change specifications in this bulletin without incurring any obligation for equipment previously or subsequently sold. 10/26/2015 Smooth Pro 2 x 2 white(box of 12) HAk . . Not through Sunday Nov I St 2 x 2 Pro Tiles 2 x 2 Designer Tiles Cam' 1 n � S Smooth,W }� @ bod Grade J Ceiling Grid &Grid Covers A/C Vents &Returns effectors ive S mo (whit®tclilack) ._;Simples Our Ceilings are Engineered to last a Llfetime.--800-518-9835 Mon-.Fri Sam-4pni CST Menu 6Shopping Bag: 0 item(s)in bag / Total:$0 View Cart Checkout Home Home>2'x 2'Ceiling Tiles>Food Grade Ceilt�s,i"hilm 0 Discounts (white only) Ceiling Tile Calculator + r l Customer Comments Smooth Pro 2 , ig � Brochure Ceiling Gallery Part Number 740-00 - Resources Bloe Contact Us About Us My Account ; Featured Items 2x2 Ceiling Fan k 31i m h Pro White Tile Description (white only) Air Diverter p 3 Genesis: Smooth Pro Ceiling Tile (2x2 white)'. For best shipping rates,volume discounts,or just have a h + ; - question answered call one of our Ceiling Specialists at Call 800-518-9835 for volume price'=-� 800-518-9835 Contour Tegular Grid Covers These smooth,washable ceiling tiles are peWb¢befonky�e Search in all commercial applications suh�ials,dn>Amtt *ddte&w detai Smooth Pro Ceiling Tiles search by keyword to,commercial kitchens,restaurants,food processing plants,bottling plants,etc. Designer Series Mailing List • 100%Waterproof,Washable,&Food Grade Subscribe to our • Smooth Texture 0 Newsletter • USDA,FDA&Health Department/Aid,,CpFIA. enter email Approved r3 Subscribe • Sag Proof(due to moisture) 1ti �: ' . <. Q Unsubscribe • Mold,Bacteria&Mildew • Impact Damage Resistant More Information • Class A&UL94 Antique • Fire Rated:Class A(1)Flame Inde�wd�i Snioklack) Genesis Ceiling Tiles Spread http://www.newceilingf les.com/Smooth-Pro-2-x-2-white-box-of-12-_p_8.htmi 115 Product Name: Genesis Sani , Ceilin Panels Page 1 New Ceiling Tiles Product Specifications New Ceiling Tiles,LLC, 5035 FM 2920 RD#401,Spring,TX 77388-3114 Phone: 1-800-518-9835;Fax:888-430-2520 Website:www.newceilingtiles.com PRODUCT FEATURES • DESCRIPTION 0 Extruded polyvinylchloride(PVC)ceiling tile • BASIC USES /RELATED USES 0 Sized to be installed in metal or vinyl lay-in ceiling grids. 0 Panels are factory cut for installation 0 Suitable spaces for application include restaurants,hotels,food processing plants,bottling plants, clean rooms, labs, etc. • PRODUCT ATTRIBUTES AND CHARACTERISTICS 0 100 percent recyclable content. 0 Flat or decorative printed surface. 0 Finish: White, paintable surface. 0 Sizes: 24 x 24 inch(610 x 610 mm), 24 x 48 inch(610 x 1220 mm). • ENVIRONMENTAL 0 PVC site cuttings and unused pieces can be collected and recycled. 0 Product may be recycled upon final disposal. 0 Resistant to fungi and bacteria growth 0 No yellowing or color change in corrosive environments • PACKAGING,HANDLING,PROTECTION,AND DELIVERY INSTRUCTIONS 0 Deliver materials within original cartons and take care to handle and protect against unnecessary damages such as moisture, breakage, dirt, surface soiling, etc. 0 Allow all ceiling components to acclimate to room temperatures before installation. • AVAILABILITY 0 Nationally and internationally. • QUALITY ASSURANCE a Sanitary Panel shall comply with: ■ United States Department of Agriculture(USDA)requirements for food preparation facilities, incidental contact. ■ Food&Drug Administration(FDA) 1999 Food Code 6-101.11. ■ State of California Proposition 65 New Ceiling Tiles,LLC, 5035 FM 2920 RD#401, Spring,TX 77388-3114 Phone: 1-800-518-9835;Fax:888-430-2520 Website:www.newceilingtiles.com L Product Name: Genesis SanijM CeilingPanels anels Page 2 PRODUCT PROPERTIES • SHAPE,MASS,AND DIMENSIONS o Factory cut for installation for lay-in suspension grids o MATERIAL, COMPOSITION, AND DESIGN ■ Material: Virgin grade, rigid, polyvinyl chloride(PVC). o Available Sizes(nominal): ■ 610 x 610 mm(24 x 24 inches) 5/32"thick(4 mm) ■ 610 x 1220 mm(24 x 48 inches) 3/16"thick(5 mm) • FINISH,COLORS AND TEXTURES o Stucco-Pro RE: Revealed Edge(Tegular) simulating plaster look ■ Part Numbers ❑ 2'X2' —770-00 (White) ❑ 2'X2' —770-07 (Black) o Contour-Pro RE: White Revealed Edge(Tegular) directional pattern ■ Part Numbers ❑ 2'X2' —780-00 o Classic-Pro SE: White embossed surface ■ Part Numbers ❑ 2'X2' —750-00 ❑ 2'X4' —755-00 o Smooth-Pro SE: Flat Matte surface ■ Part Numbers ❑ 2'X2' —740-00 (White) ❑ 2'X4' —745-00 (White) ❑ 2'X2' —740-07 (Black) ❑ 2'X4' —745-07 (Black) o Printed-Pro SE: White Printed surface simulating acoustical tile ■ Part Numbers ❑ 2'X2' —741-00 ❑ 2'X4' —746-00 o Stucco-Pro SE: Embossed surface ■ Part Numbers ❑ 2'X2' —760-00(White) ❑ 2'X4' —765-00(White) ❑ 2'X2' —760-07 (Black) ❑ 2'X4' —765-07 (Black) 0 Drifts: Dimensional Molded Tile ■ Part Numbers ❑ 2'X2' —751-00 (White) ❑ 2'X2' —751-07 (Black) New Ceiling Tiles,LLC, 5035 FM 2920 RD#401,Spring,TX 77388-3114 Phone: 1-800-518-9835;Fax:888-430-2520 Website:www.newceilingtiles.com Product Name: Genesis San4M Ceilin Pg anels Page 3 PRODUCT PROPERTIES (continued) • FINISH,COLORS AND TEXTURES (Continued) 0 Antique Molded Tile simulating Tin pattern ■ Part Numbers ❑ 2'X2' —752-00 (White) ❑ 2'X2' —752-07 (Black) 0 Icon Coffer: Dimensional Molded Tile coffered style ■ Part Numbers ❑ 2'X2' —753-00 (White) ❑ 2'X2' —753-07 (Black) 0 Icon Relief: Dimensional Molded Tile ■ Part Numbers ❑ 2'X2' —754-00(White) ❑ 2'X2' —754-07 (Black) • MATERIAL 0 Extruded polyvinylchloride (PVC) with plain embossed or printed surface, 100% recyclable content. • PERFORMANCE CHARACTERISTICS 0 Resistant to fungi and bacterial growth, cleaning agents, acids, &other chemicals 0 No yellowing or color change in corrosive environments 0 Fire tested in accordance with ASTM E84:Class A Flame Spread (0-25)Flame spread Index (FSI)(0-450) Smoke Development Index(SDI) A Genesis 2x2=20.1 FSI ® Genesis 2x4= 199.9 SDI • FEATURES 0 100%Waterproof o Washable a Non-shedding 0 Indoor or outdoor use o Impact and damage-resistant o Sag-resistant(due to humidity) o USDA, FDA and Health Department Compliant o Mold, mildew and bacteria resistant 0 25 Year Limited Warranty against moisture damage New Ceiling Tiles,LLC, 5035 FM 2920 RD#401,Spring,TX 77388-3114 Phone: 1-800-518-9835;Fax:888-430-2520 Website:www.newceilingtiles.com Product Name: Genesis SanLtM Ceiling Panels Page 4 PRODUCT PLACEMENT • DELIVERY & STORAGE 0 During delivery &storage keep sanitary panels flat on a smooth dry surface. 0 Avoid extreme temperature changes 0 Do not install until building is enclosed, painting is complete, and temperature/humidity are similar to completed, occupied building. • PREPARATION WORK 0 Prior to installation, store materials for 24 hours minimum in area of installation to achieve temperature stability. 0 Perform installation as late as possible in the building process after any dust generating activities have been completed. 0 Install grid in accordance with grid installation instructions. • INSTALLATION/ERECTION 0 Plan room layout providing equal border widths on each side of room, in both directions. 0 Cutting Panels: ***The sanitary panels can be easily field cut since they do not contain fiberglass or other irritants***Using a utility knife and straight edge,score the finish side of the panel. Bend panel at the score mark and snap apart. ■ ■ If grid covers are used, install them prior to installing panels. Refer to RP Grid Cover installation instructions. ■ To cut panels to fit irregular perimeter edge trim, measure distance between t-bar centers, or between the t-bar center and closest edge of wall molding. ■ Cut with a circular or table saw. Use hole saw to cut penetrations for recessed light fixtures, sprinkler heads and other components. ■ Utility knife: Use utility knife by scoring finished side and breaking away excess. ■ If hold-down clips are used,reach over the installed panel and snap over grid members. ■ Remove all debris from space above the ceiling. ■ Protect ceiling form subsequent construction activity. • MAINTENANCE INSTRUCTIONS AND PROCEDURES 0 Vacuum or brush panels to remove dust. 0 Clean with any household cleaner, but avoid solvents or lacquer thinner. 0 Spray detergent onto clean rag and wipe. 0 Do not use abrasive cleansers to scrub. 0 Genesis tiles can withstand power washes. New Ceiling Tiles,LLC,5035 FM 2920 RD#401,Spring,TX 77388-3114 Phone: 1-800-518-9835;Fax:888-430-2520 Website:www.newceilingtiles.com Juice. B��- -�--- Or Store http://www.gotowebstore.com/360RIOS68 Webstaurant Only $719.00/Each + _ t I _ • d Maximum product visibility Item: ° 360RIOS68 d 120V Units: Each d Low energy consumption , Shipping:' Usually Ships in'3-4 Business Days MFR Item: RIO-S-68 Condition: New Excellence Industries SPECS Width 26 3/4 Inches Depth 25 Inches Interior Width .201/2 Inches Interior Depth 191/2 Inches Front Height 301/8 Inches Interior Front Height 24 Inches _ Interior Rear Height 28 Inches Rear Height 34 3/4 Inches Amps 4.9 Amps Hertz 60 Phc�-se 1 Voltage 120 Volts Capacity 4.7 cu. ft. Color White Compressor Bottom Mounted Door Style 'Sliding Door Type Glass Horsepower 3/4 HP Lid Type Curved Number of Doors 2 Temperature Range 7 Degrees F Details The ExcellenceRIO-S-68 curved lid display.freezer is designed to maximize sales with its low-profile, high- visibility design. The elegant curved glass sliding doors enable perfect merchandise presentation! It also consumes less energy than a comparably sized model thanks to its 2.83"thick reinforced insulation. The RIO ice cream freezer features an adjustable thermostat with a temperature range from 7 degrees Fahrenheit to -9 degrees Fahrenheit. It comes with casters attached. Exterior Dimensions: Width: 26 3/4" Depth: 25" Height: 34 3/4" i Interior Dimensions: Width: 201/2" Depth: 19 1/2" Front Height: 24" Rear Height: 28" Capacity: 4.7 cubic feet The RIO-S-68 comes with 2 display baskets. This Item Ships via Common Carrier. For more information and tips to help your delivery go smoothly, click• here. Because this item is not stocked in our warehouse,processing and transit times will vary. If you need your items by a certain date, please contact us prior to placing your order. Expedited shipping availability may vary. We cannot guarantee that this item can be cancelled off of the order once it is placed. Certifications We lbqstau rantStore' http://www.gotowebstore.com/109TTF304 Only - - s $144*'99/Each d 18 gauge type 430 stainless steel, 11/2" backsplash , d Galvanized adjustable undershelf and legs with Item: 109TTF304 plastic bullet feet Units: Each d NSF Listed Shipping: Usually Ships in 2-4 Weeks MFR Item: TTF-304-X Condition: New ADVANCE T . $'NAART'FABRFQAT1C31N " r SPECS Table Length 48 Inches Table Width 30 Inches Backsp.lash Height 11/2•Inches Table Height 351/2 Inches Backsplash Yes Gauge 18 Gauge Leg Construction Galvanized Steel NSF Listed Yes Number of Legs 4 Legs r Stainless Steel Type Type 430 Tabletop Material Stainless Steel : Undershelf Yes Undershelf Construction Galvanized Steel Details This Advance Tabco TTF-304-X 30" x 48" stainless steel commercial work table with 1 1/2" backsplash and galvanized undershelf is a durable yet economical solution for any.commercial kitchen! It features an 18 gauge type 430 stainless steel work surface with.a rolled front and rear edge,with square sides. This 30" x 48" economy work table with 1 1/2" backsplash comes with galvanized legs and adjustable plastic bullet feet,and a galvanized adjustable undershelf for added versatility. The Advance Tabco TTF-304-X 30" x 48" work table is NSF Listed. Overall Dimensions: 30"W x 48"L x 35 1/2"H This Advance Tabco work table's top is able to support up to 350 lbs. of uniformly distributed weight. Because this item is not stocked in our warehouse, processing and transit times will vary. If you need your items by a certain date, please contact us prior to placing your order. Expedited shipping availability may vary. We cannot guarantee that this item can be cancelled off of the order once it is placed. Certifications Resources ti How to Clean Stainless Steel Guide Commercial Work Table Guide t NSF International ` Color-Coded Cutting Chef Hats&Chef Wet Area Floor Mats Regency 18 Gauge Boards Caps 30"x 72"304 Stainless Steel l Jwiu- bay- O(wh aom WebstaurantStore http://www.gotowebstore.com/600HS17WBK I 1 item added to your cart Regency Wall Mounted NSF Hand Sink with Go seneck Faucet and Wrist Blades-171/4" x 151/4 Buy%or more $134.82/EaCh I _ Buy 1-4 $149.99/Eaci, Added to cart-View Cart d 4" gooseneck faucet d Wrist handles for preventing cross contamination Item: 600HS17WBK d 20 gauge type 304 stainless steel construction Units: Each d Includes keyhole mounting bracket Shipping: Usually Ships in 1 Business Day y g When will I receive my Item? V Easy installation Condition: New d Perfect for kitchens,janitor closets, restrooms, and more d NSF Listed ROG Tabl s 1 nd i. ks SPECS Length 171/4 Inches Width 151/4 Inches Height 13 Inches Bowl Depth 5 Inches Bowl Front to Back 10 Inches Bowl Left to Right 14 Inches Faucet Centers 4 Inches frtlULel IIIUUUCU f eJ Gauge 20 Gauge Material Stainless Steel NSF Listed Yes M Number of Compartments 1 Stainless Steel Type Type 304 Details Improve your operation's overall sanitation and help prevent cross contamination with this Regency wall mounted NSF hand sink. Thanks to a splash-mounted 4" gooseneck faucet and built-in wrist handles,this unit is the perfect choice for busy kitchens,janitor closets, restrooms, or industrial locations. The long handle design allows users to keep dirty hands from directly touching the levers, decreasing the potential for bacteria to transfer from one individual to the next. Durable, one-piece type 304 stainless steel construction adds extended durability, in addition to making the unit easy to clean. For easy installation and unparalleled stability, a keyhole style mounting bracket is featured on the unit's rear. NSF Listed. Overall Dimensions: Left to Right: 171/4" Front to Back: 15 1/4" Height: 13" Compartment Dimensions: Left to Right: 14" Front to Back: 10" Depth: 5" Installation Note:A wall clip is included with the hand sink clip for mounting; 3 screws are needed to mount (screws sold separately). Installer must mount in studs or use dry wall anchors if studs are not accessible. Certifications I staurantStore littp://www.gotowebstore.com/600S11717 k 4 Buy 5 or more ... , .3. $179020/Each 1 Buy 1-4 $199.99/Each Accessories&Options r . Cross Bracing Upgrade' t Leg Upgrade V Made of high-quality 16-gauge 304 stainless steel , d Welded construction Item: 600S11717 . Units: Each d 12" deep compartment V NSF listed Shipping: Usually Ships in 1 Business Day When will I receive my Item? Reviews: 15 reviews Condition: New i Ta'� Jdklllk IA'1ks SPECS } Width 2213/16 Inches Height 44 3/4 Inches Overall Length 22 .lriches Bowl Depth 12 Inches Y Basket Drain Size 31/2 Inches Bowl Front to Back 17 Inches . Bowl Left to Right 17 Inches Faucet Centers 8 Inches ;. Faucet Included No Leg Construction Galvanized Steel , Material Stainless Steel NSF Listed Yes Number of Compartments 1 Number of Drainboards None Stainless Steel Type Type 304 Details This 1 compartment commercial prep/ pot sink with no drainboard from Regency Tables and Sinks is constructed from high-quality 16- gauge type 304 stainless steel. This gauge is thicker and much more durable than many similar sinks that, are available--they're made from thinner, 18- gauge material. Additionally,type 304 stainless steel is exceptionally corrosion-resistant: The compartment of this sink is 12" deep, and die-stamped to a minimum of 1/4"to ensure proper drainage.-It measures 17" wide, and 17" front-to-back, with a 3 1/2" basket strainer. For easy cleaning,the compartment.has rounded corners. The backsplash its 10" tall, and has two, 1 1/8" diameter holes punched for a faucet(not included). This sink features a 1 1/2" raised rolled edge,which is 2"tall on the front and both sides to contain splashes and overflow. The legs are constructed of 1 5/8" diameter galvanized steel with galvanized leg sockets and adjustable plastic feet. ' 4 The deck height is approximately 34". NSF listed. For additional measurements, see this item's specification sheet. Overall Dimensions: : Left to Right: 22' Front to Back: 22 13/16" Height: 44 3/4" Compartment Dimensions: ' Left to Right: 17" Front to Back: 17" Depth: 12" Certifications ■ 1 {Y t a x http://www.gotowebstore.com/499UD014OW-120 WebstaurantStore a Custom Quote for The Local Juice t s $1,582.1 5/Each + J $ Due to a manufacturer's price increase,this price will increase ' A i A by 3%to 4%on 11/01/15 III i d Makes up to 135 lbs. of ice per day' V Full dice size cubes (7/8' x 7/8l x 7/8 ), Item: 499UD0140W 120 J Simple, intuitive control and indicator panel Units: Each d NSF, ETL, and CE Listed, AHRr Certified Shipping: Usually Ships in 3 Business Days MFR Item: UD-0140W 120 Condition: New c manhowoc SPECS c Width 26 Inches Depth 28 Inches Height 381/2 Inches Amps 5.5 Amps Hertz 60. Phase 1 Voltage 120 Volts - 24 Hour Ice Yield 135 Pounds Bin Storage Capacity 80 Pounds ' . Condenser Type Water Cooled ' Ice Type Full Size Cubes L c Installation Type Undercounter NSF Listed Yes Power Usage 9.2 kWh per 100 lbs. Water Usage 23.8 Gallons per 100 lbs.' Details This Manitowoc UD-0140W NEO water cooled ice machine combines optimum ice production and user-friendly controls in a space-saving undercounter package! Ideal for making ice in small volume applications or as a supplement to larger ice machines,this unit boasts an ample, 80 lb. capacity bin with an angled door that slides up and out of the way for easy access, and it can produce up to 135 lbs. of full dice cube (7/8" x 7/8" x 7/8") ice per day. Intuitive controls and service indicators allow versatile yet hassle-free operation, making it easier to train your staff on the machine. Please consult the Specification Sheet for additional details. - 80 lbs. of ice storage; up to 135 lbs. of ice production per day - Simple controls for "Power", "Delay", and "Clean"; delay feature lets you pause the machine for 4, 12, or 24 hours - perfect for slow periods or times when your business is closed - Indicators for "Bin Full" and "Needs Service" T - Removable,forward sliding bin for,easy access to refrigeration components; no need to move machine - Ergonomic, slide-up angled bin door provides easy visibility and access to ice - Smooth, sealed food zone with removable water trough, distribution tube, and damper door for fast cleaning - 6" legs - NSF, ETL, and CE Listed, AHRI Certified; 120V, comes with 6' cord and NEMA plug Please reference the Bin Adapter Chart for the appropriate bin adapters or ice deflectors needed for your unit. Overall Dimensions: Left to Right: 26" Front to Back: 28" Height(including legs):381/2" , This Item Ships via Common Carrier. For more information and tips to help your delivery go smoothly, click here. Because this item is not stocked in our warehouse, processing and transit,times will vary. If you need your items by a certain date, please contact us prior to placing your order. Expedited shipping availability may vary. We cannot guarantee that this item can be cancelled off of the order once it is placed. Certifications a C EIrortek C �- NEMA Plug 5- LOOKING, RE PIASE View replacements or accessories for a t Warranty Info RESIDENTIAL USERS: Manitowoc assumes no liability for parts or labor coverage for component failure or other damages resulting from installation in non-commercial or residential applications. Resources Ice Machine Guide Restaurant Equipment Al2proval and Testing Agencies Guide { NSF International How to.Clean an Ice Machine Manitowoc LID- Manitowoc UD- - 0240W NEO 031OW NEO -r, Undercounter Full Undercounter Full 1 $2,099.00/Each $2,494.00/Each =i • 0 a We'OstaurantStore k http://wwW.gotowebstore.com/178SCL2 f Only - $19'4'49.00/Each Note: Temperature display may be located on the interior of your unit d Full length, 10 1/2" deep cutting board d Holds up to (12) 1/6 size food pans, up to 6" deep Item: 178SCL2 (sold separa_ely) Units: Each d Insulated cover Shipping: Ships via Common Carrier Usually Ships in 1 Business Day d Interior: corrosion resistant 304 series stainless steel When will I receive my item? d Exterior door and sides: 430 series stainless steel Reviews: d (4) casters, (2) locking 13 reviews d (2) adjustable shelves included Condition: New V ETL Sanitation Listed, NSF Compliant; 120V I�CFRICE-RATION SPECS Width 471nches Depth 31 Inches Height 421/2 Inches Cutting Board Width 461/2 Inches r Interior Width 41 :i/4 Inches Cutting Board Depth 101/2 Inches Interior Depth 23 3/4 Inches Cutting Board Height 3/4 Inches Interior Height 231/2 Inches Amps 6.5 Amps 9 , Hertz 60 i Phase 1 Voltage 120 Volts 1/6 Size Pan Capacity 12 Pans Access Type Doors Capacity 9.75 cu: ft. Compressor Bottom Mounted Door Style Swing Door Type Solid " Horsepower 1/3 HP Number of Doors 2 ' Number of Shelves 2 Refrigeration Type Air Cooled Temperature Range 32 - 41 Degrees F Top Type Standard .Top Details If your restaurant prides itself on making top-notch subs and sandwiches,the Avantco SCL2 is the perfect prep table for you, boasting convenient ingredient storage and ample prep space for your culinary creations! This 48" unit features a top that can hold up to (12) 1/6 size food pans full of your most commonly used meats, cheeses, and toppings, and an insulated lid to keep in cold temperatures when not in use. A 101/2" deep cutting board gives you plenty of space to assemble subs, salads, and,hoagies,while the exterior sides and door of the unit are made from 430'stainless,steel to stand up to the rigors of day to day use. To help you spend more time at the prep line,the refrigerated cabinet base below the work area gives you room to store extra ingredients, garnishes, condiments, or topping pans, and it is made of 304 stainless steel to resist corrosion and make cleaning'a breeze. Two adjustable plastic coated shelves also help you stay organized. Additional features include an interior fan that directs cold air up to the topping area, and (4) casters for easy mobility. Please,consult the Specification Sheet for additional details. -5 Hinged, insulated cover it .. -Top area holds up to (12) 1/6 size food pans, up to 6" deep, or other combinations of 1/3, 1/9, and full size food pans - Full length, 101/2" deep cutting board for ample prep space - (4) casters, (2) with locking feature - 304 stainless steel interior,430 stainless steel exterior door and sides - Self-closing swing doors with recessed handles - (2) plastic coated steel shelves on adjustable shelf clips; 90 lb. shelf load capacity - 1/3 hp compressor with CFC-free R-134a refrigerant - Foamed in place polyurethane insulation -Temperature range: 32 -41 degrees Fahrenheit - Removable door gaskets for easy cleaning -Automatic defrosting - Mechanical temperature controller with display - ETL Sanitation Listed and NSF Compliant; 120V, comes with a T cord and N.EMA 5-15P plug l Please note: Pans are sold separately with this unit. Operates best in ambient temperatures of 80 degrees Fahrenheit and below. Interior Dimensions: r Width: 42 3/4" Depth: 23 3/4" Height: 23 1/2" Volume: 9.75 cubic feet ' s Overall Dimensions: Width: 47" Depth:31" Height.42 112" Cutting Board:46 112" W x 10 112"D x 314"H This Item Ships via Common Carrier. For more information and tips to help your delivery go smoothly, click here. Certifications ` WITH THE X1 YOU WILL BE ABLE TO L L ' SAVE IN LABOR COSTS PRODUCE UP TO 20 GALLONS /70 LITERS PER HOUR GROW WITH YOUR BUSINESS, SCALE UP WITH DEMAND . . . .. . . ON \ - ,►� . . • � may, L:J as.5:n O - CONi0l5 4� TECHNICAL SPECIFICATIONS Output(depends on recipe): Typical: 12-20 Gallons/45-78 Liters per hour s_ Max:40 Gallons/ 150 Liters per hour } -Aff Power: 208-230v, 50-60Hz _ Single Phase • Ratin s/Certifications Cor formsito.UL STD�763 m CE Compliant, IEC Test[d a Dimensions 36ih x 34in x 67in(92cm x 86cm x170cm) Weight: w: e � '.T `IMeight(Cratedfor Shipping):, 680 IIIbs HS Export Codes: SCH B#8435.10.0000(Press) SCH B#8435.10.0000(Grinder) , .• Manufacturing: Made in Buffalo, NY-NA FTA certificate available • upon request. m 1 ® IX. Product Specifications / E The Quiet One° The Quiet One' Item Number: On-Counter:36019 Tema Numero: De Sobremesa:36019 In-Counter:40009 Empotrada:40009 Motor: =3 peak output horsepower motor Motor: Motor de-3 caballos de potencia maxima Electrical: 120 V,50/60 Hz,15.0 A de Salida Pack: Includes The Quiet One®with 48 oz.' Electrico: 120 V,50/60 Hz,15,0 A high-impact,clear/stackable Advance" Embalaje: Incluye una The Quiet One"con vaso Advance° container complete with Advance de 1,4 L,transparente,apilable y resistente blade assembly and lid,and removable a impactos,completo con conjunto de cuchillas compact enclosure. Advance y tapa,ademas del cerramiento Net Weight: 20.0 Ibs,(28.0 lbs.with box) compacto desmontable. Dimensions: Peso neta 9,1 kg,(12,7 kg con,caja) t On-Counter: 18.0 x 8.5 x 10.7 in.(H x W x D) Dimensiones: Height with lid open:24.5 in. De Sobremesa: 45,7 x 21,6 x 27,2 cm(H x A x P) In-Counter: 16.5 x 8.5 x 10.7 in.(H x W x D) Altura con la tapa abierta:62,2 cm Height with lid open:23.0 in. Empotrada: 41,9 x 21,6 x 27,2 cm.(H x A x P) Depth below counter:1.2 in. Altura con la tapa abierta:58,4 cm Profundidad bajo el mostrador:3,0 cm Made in the U.S.A.with a minimum of 70%U.S.A.content. FOR COMMERCIAL USE ONLY. Fabricado en los EE. UU.con un minimo de 70%de material estadounidense.SOLAMENTE PARA USO COMERCIAL. Warranty:The Quiet One is backed by a three-year warranty on motor base parts and a one-year warranty on labor. Garantia:The Quiet One esta respaldada por una garantia de For more complete warranty terms and conditions,please tres partes Para la base del motor y una garantia de un ario en call 1.800.437.4654 or visit vitamix.com. reparaciones.Para obtener informacion mas completa sobre los terminos y condiciones de la garantia, Ilame al 1.800.437.4654 o visite vitamix.com. Also Available / Disponible Tambien . Additional Containers/Vasos Adicionales: 36019 40009 Complete with blade assembly and lid. Completo con juego de cuchillas y tapa. Item Number/Tema Numero: Fza'2cm in. 62, 15978: 48 oz.Advance container/1,4 L vaso Advance 18.o in. 16.5 in. 45,7 cm 41,9 cm Unit is available in international voltages,please contact Vitamix international customer service for information. 1.2 in. La unidad esta disponible en voltajes internacionales; L 8.s;n. J 3,Ocm 1o.7 in. 8.5 in. comuniquese con el Servicio international de atencion 21,6 cm 27,2 cm al cliente de Vitamix para obtener mas informacion. , Ain. z1,6 cm 6,4 cm Where Applicable/Srregunn Corresponda: c �L ua NSF. R11S XY E Contact Information / Information de Contacto U.S.A.,Canada&Latin America: vitamix.com Phone: 800.4DRINK4 or 800.437.4654 Vita-Mix Corporation Email: foodservice@vitamix.com 8615 Usher Road Cleveland,OH 44138-2103 U.S.A. Outside of U-.S.A.,Canada& Latin America: For more information,contact your Phone: +1.440.782.2450 local foodservice distributor. Email: international@vitamix.com Para obtener mas informacion, comuniquese con su distribuidor local de servicios alimenticios. ©2014 Vita-Mix°Corporation. 102531 09/14 ' I pphol � f? ,,.ram• �- F_ RG ® ', - w ' IX- , r Award-Winning(quiet Blending Technology The ultimate blender with exceptional sound reduction, consistent beverage blends,and improved speed of service. J_ Smart Product Design - • The advance vibration dampening technology provides quality drinks in a more enjoyable atmosphere • Magnetically secured floating sound enclosure is dramatically 1 r.4 easier to clean and disassemble with no screws to damage the enclosure • 6 program buttons with 34 optimized programs for easier, i consistent blending • Advance°container creates faster,smoother pouring and has a longer blade life resulting in time and cost savings along with ;- improved customer experience ; • Air management and powerful=3 peak output HP motor ' �\ — reduces noise, improves reliability,and reduces down time r Premio a la tecnologia de licuado silencioso t ► t� La mejor licuadora con reduction de sonido exceptional,mezcla / de bebidas consistente y velocidad de servicio mejorada. - Diseno inteligente de producto � f • La tecnologia mas avanzada para amortiguacion de vibraciones proporciona bebidas de calidad en un ambiente mas divertido • El gabinete de protection acustica,flotante y sujetado en forma magnetica resulta considerablemente mas facil de limpiar y desensamblar con sin tornillos que danen el cerramiento • Cuenta con 6 botones de programacion y 34 programas optimizados Para brindar un licuado mas simple y consistente • El vaso Advance°permite servir mas rapida y suavemente, ademasde eontar con cuchillas de mayor vida util, to que " permite ahorrartiempo y dinero,a la vez que se brinda una ' mejor experiencia para el cliente • El poderoso motor de a 3 caballos de potencia maxima de salida junto con el control del afire reducen el ruido,mejoran la confiabilidad y'disminuyen el tiempo de inactividad vitamix.comnN 10/14/2015 Amazon.com:Omega J8006 Nutrition Center Juicer-Black and Chrome:Electric Masticating Juicers:Kitchen&Dining JUICW Kitchen&Dining- Shop by Hello,Jeri Your Wish 0 Department- Jen's Amazon.com Today's Deals Gift Cards Your Account- Prime List- Cart r Kitchen&Dining Best Sellers Wedding Registry Small Appliances- Kitchen Tools- Cookware- Bakeware- Cutlery- Dining&Entertaining- Customers who viewed Omega J8006 Nutrition Center J... also viewed: Omega J8004 Nutrition Center Breville JE98XL Juice Fountain Plus q7T Omega NC90OHDC 6th Generation Commercial Masticating Juicer,White 850-Watt Juice Extractor Nutrition Center Electric Juicer, Buy new:$202.74 r 3 Buy new:$132.00 Chrome 45 Used&new from$167.97 104 Used&new from$82.75; Buy new:$336.02 (1,223) (3,253) , 32 Used&new from$224.95 (150) Home&Kitchen Kitchen&Dining>Small Appliances r Juicers> Masticating Juicers You purchased this item on May 27, 2015.� View this order Omega J8006 Nutrition Center Juicer share - Black and Chrome Buy new: $284.00 by Omega 2,451 customer reviews � 0ty 379 answered questions C #1 Best Sellerg in Masticating Juicers $284.00+Free Shipping In stock.Usually ships within 3 to 4 List Price: $399 89 days. x Price: $284.00&FREE Shipping Sold by Culinary Depot,Inc You Save: $106.00(27%) 0 Include 2-Year Protection for __. Note:Not eligible for Amazon Prime.Available with free 1 t 1 Prime shipping from other sellers on Amazon. y Add to Cart In stock. .. Usually ships within 3 to 4 days. # , ALShips from and sold by Culinary Depot,Inc. Turn on 1-Click ordering for this browser Easy-to-use masticating juicer with powerful motor - - -- - Roll over image to zoom in . Low speed of 80 RPMs;no foaming,clogging,or heat Ship to: I build-up with 110 volt 1 • High juice yield;auto pulp-ejection function for 1 BARNSTABLE,MA 02630 I continuous juicing I • Dual-stage juicing system;quiet operation;UL-and cUL- Buy used: $217.41 approved Measures 14-1/2 by 6.1/2 by 15-1/2 inches; 15-year - - --- -- --- - - warranty.The juicer screen is already installed in the i Add to Wish List juicer. - • VOLTAGE: 110V Add to Wedding Registry 43 new from$284.00 33 used from$185.46 r _ 3 refurbished from$198.75 Warranty Information:This product comes with a 15 year Other Sellers on Amazon t warranty. $286.40 I Add to Cart r +$13.49 shipping Sold by:24Seven Deals TheThanksgiving Store s $299.95 Add to Cart >Shopnow Sold by:Amazon.com $299.95 Add to cart http://www.amazon.com/Omega-J8006-Nutrition-Center-Juicer/dp/BOOIL70IVI 1/7 { ebstaurantStore http://www.gotowebstore.com/902TOM40M f I ---- -- m Quote for The Local Juice I $4,658.39/Each I o I d Modern, eye-catching design d Automatic condenser cleaning system Item: 902TOM40M d LED lighting on every shelf Units: Each Shipping: Usually Ships in 3-4 Business Days d ETL and ETL.Sanitation Listed;115V . MFR Item: TOM-40M. Condition: New _ REfRiPA,�{i+R'M.sit's°UFA�CTI:rh'E.� R SPECS Width 39 Inches Depth 28 Inches Height 601/2 Inches F' Amps 15 Amps Hertz 60 Phase '1 Voltage 115 Volts M Capacity 10.6 cu. ft. Color White Compressor Bottom Mounted .Display Case Type Refrigerated Features LED Lighting Front Style Open-Air Horsepower 1 HP Installation Type Freestanding Number of Shelves 3 r Sections 1 Service Type Self Service Details The Turbo Air TOM-40M white 39" air curtain merchandiser case keeps contents at safe holding temperatures while letting you increase impulse sales of your most popular foods! Its elegant, glass-sided design enhances the display effects of the case for maximum product visibility, and boasts 10.6 cu. ft. of space and three stainless steel shelves to hold everything from pre-made sandwiches to bottled beverages or desserts. Please consult the Specification Sheet for additional details. -Attractive, glass sided "Euro" design merchandising effect of fresh salads, sandwiches, desserts and beverages - LED lighting on every shelf so your products look their best -10.6 cu. ft. total capacity - Balanced refrigeration system with,1hp compressor, R-404A refrigerant and high density polyurethane insulation - Perforated back wall, top, and back guard improve air flow -'Convenient automatic condenser cleaning system helps prevent dust accumulation - Stainless steel interior construction for outstanding durability - Non-peel, anti-rust exterior coating resists fingerprints - ETL and ETL Sanitation Listed, 115V Overall Dimensions: Left to Right: 39" Front to Back: 28" Height: 601/2" This Item Ships via Common Carrier. For more information and tips to help your delivery go smoothly, click here. Because this item is not stocked in our warehouse, processing and transit times will vary. If you need your items by a certain date, please contact us prior to placing your order. Expedited shipping availability may vary. We cannot ouarantPP that this item ran hp ranrPlipri.off of the nrdpr nnrP it is nlacPri. Certifications 0,- I Int-ertek NEMA Plug w 5-20P - p Resources Restaurant Equipment Approval and Testing Agencies Guide r._ m t Turbo Air TOM-50M White 50"Air Curtain Merchandiser-14.1 $5,779.22/Each It Merchandising Glass Glass Sided Drop-In Refrigerated Commercial Wine Door Refrigerators/ Merchandisers Display Cases Coolers• Coolers 3 Categories 14 Products .18 Products F 7 Products Get paid to review this product! If vou've'used this product, simply share vour text, video, and photo reviews of it. A. FINISH SCHEDULE Applicant must indicate which materials (quarry tile, stainless steel, 4" plastic coved molding, etc.) will be used in the following areas. 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