HomeMy WebLinkAboutHYANNIS OYSTER BAR - FOOD - CLOSED C105ED
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I Town of Barnstable BOARD OF HEALTH
John T. Norman
Board of Health Donald A.Gaudagnoli,M.D.
DARMWABLE, Paul J.Canniff,D.M.D.
200 Main Street, Hyannis, MA 02601 F.P. Thomas Lee Alternate
Phone: (508) 862-4644 Fax: (508)790-6304
www.townofbarnstable.us
Permit to Operate a Food Establishment
In accordance with regulations promulgated under authority of 105 CMR 590.000 M.G.L. Chapter 94 Sections
305A, 305B, 146, 189 and 189A; Chapter 111, Sections 5 and 127A, a permit is hereby granted to:
Permit No: 569 Issue Date: 01/01/20 1
DBA: HYANNIS OYSTER BAR
OWNER: CEPPETELLI GROUP LLC
Location of Establishment: 561 MAIN STREET HYANNIS, MA 02601 I
Type of Business Permit: FOOD SERVICE
Annual: Seasonal: YES
IndoorSeating: 66 OutdoorSeating: 0 Total Seating: 66
FEES
FOOD SERVICE ESTABLISHMENT: $300.00 YEAR. 2021
RETAIL FOOD:
COTTAGE FOOD OPERATION: Permit Expires: 12/31/2021
B&B-FULL BREAKFAST:
CONTINENTAL BREAKFAST: --
MOBILE-FOOD:
MOBILE-ICE CREAM: Q/
FROZEN DESSERT: Thomas A. McKean, RS, CHO, Health Agent
FOR ESTABLISHMENTS WITH SEATING:
j PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE
Restrictions:
Town of Barnstable BOARD OF HEALTH
John T.Norman
Board of Health Donald A.Gaudagnoli,M.D.
=' ELAWMABI,e, + Paul J.Canniff,D.M.D.
$AW aN 200 Main Street, Hyannis, MA 02601 F.P. Thomas Lee Alternate
D" a 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: 569 Issue Date: 01/01/2
DBA: HYANNIS OYSTER BAR
OWNER: CEPPETELLI GROUP LLC
Location of Establishment: 561 MAIN STREET HYANNIS, MA 02601
Type of Business Permit: FOOD SERVICE
Annual: Seasonal: YES
IndoorSeating: 66 OutdoorSeating: 0 Total Seating: 66
FEES
FOOD SERVICE ESTABLISHMENT: $300.00 YEAR. 2020
RETAIL FOOD:
COTTAGE FOOD OPERATION: Permit Expires: 12/31/2020
B&B-FULL BREAKFAST:
CONTINENTAL BREAKFAST:
MOBILE-FOOD:
MOBILE-ICE CREAM: Q.A
FROZEN DESSERT: Thomas A. McKean, IRS, CHO, Health Agent
FOR ESTABLISHMENTS WITH SEATING:
PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE
Restrictions:
9 r
Bellaire, Dianna
From: Dan Ceppetelli <dan@hyannisoysterbar.com> .
Sent: Friday, June 12, 2020 11:31 AM
To: Bellaire, Dianna
Subject: Re: FW: 2020 Seasonal Food Permit- Hyannis Oyster
Hi Dianna,
I just saw both these emails now seems like the were both sent today? I will not be opening at all this year. No
Y
need to schedule any inspections for Hyannis Oyster Bar. Thanks for checking in.
Dan
On Fri, Jun 12, 2020 at 11:26 AM Bellaire, Dianna<Dianna.Bellaire cr,town.barnstable.ma.us> wrote:
Please read email below. I didn't have this email on file. I received from Licensing Dept. I have been trying
to get in touch.with you.
9
i
Dianna Bellaire
E
I Permit Technician
Town of Barnstable
Health Division
i
200 Main Street
i
Hyannis, MA 02601
3
P:508-862-4643
i
l;ax:508-790-6304
Email:Dianna.Bellaire(�town.barnstable.ma.us
1:11e.information contained.in this electronic tra.tism.ission ("e-mail"),.i.ncl.udi.ng any-attachment(the"Information"),may be confidential or
otherwise exempt from disclosure.It is for the addressee only.This Infornation may be privileged and confidential work product or a
privileged.and confidential communication.'1:'lne Information may also be deliberative and pre-decisional in nature. rks such,it is for
internal use onl)r.The Information may not be disclosed without the prior written consent of the Director of Public FIealth and/or the
I Town r\ttornev's Office of the Town of I.3arnstable.If you have received this e-mail by mistake,please notify the sender and delete it from
Your system.. Please do not copy or forward it.'Thank you for your cooperation.
1
i
Town of Barnstable BOARD OF HEALTH
Paul J Canniff,D.M.D.
Board of Health Donald A.Gaudagnoli, M.D.
�MARNST;tBM •" ' John T. Norman
200 Main Street, Hyannis, MA 02601 F.P. homas 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: 569 Issue Date: 06/12/2019
DBA: HYANNIS OYSTER BAR
OWNER: CEPPETELLI GROUP LLC
Location of Establishment: 561 MAIN STREET HYANNIS, MA 02601
Type of Business Permit: FOOD SERVICE
Annual: Seasonal: YES
IncloorSeating: 66 OutcloorSeating: 0 Total Seating: 66
FEES
FOOD SERVICE ESTABLISHMENT: $300.00 YEAR: 2019
RETAIL FOOD:
COTTAGE FOOD OPERATION: Permit Expires: 12/31/2019
B&B-FULL BREAKFAST:
CONTINENTAL BREAKFAST: I
MOBILE- FOOD:
MOBILE- ICE CREAM: p�
FROZEN DESSERT: Thomas A. McKean, IRS, CHO, Health Agent
TOBACCO SALES:
FOR ESTABLISHMENTS WITH SEATING:
PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE
Restrictions:
I
oFtHE tby, Initials:
Town of Barnstable
BAMSraa Date Paid Aid$ 4
MAW Inspectional Inspectional Services
i763q �0
'°recrax�" Public Health Division Cec Tj _
Thomas McKean, Director
200 Main Street,Hyannis,MA 02601 C
Office: 508-862-4644 Fax: 508-790-6304
APPLICATION FOR PERMIT TO OPERATE
`A/FOOD ESTABLISHMENT
DATE y / / NEW OWNERSHIP RENEWAL V
NAME OF FOOD ESTABLISHMENT: 1 6^7-r V XI6r 4-r
III ADDRESS OF FOOD ESTABLISHMENT: 6 Gil (J nhl! 4 G G91
MAILING ADDRESS(IF DIFFERENT FROM ABOVE): J
E-MAIL ADDRESS: Dn'14r
TELEPHONE NUMBER OF FOOD ESTABLISHMENT: l.L� ?/0 -
TOTAL NUMBER OF BATHROOMS:
WELL WATER:YES NO ... (ANNUAL WATER ANALYSIS REQUIRED)
ANNUAL: SEASONAL: DATES OF OPERATION: / / TO /
NUMBER OF SEATS: INSIDE: OUTSIDE: TOTAL:
SEATING: MUST OBTAIN A COMMON VICTUALLER'S LICENSE OM LI ENSING DIV.
***OUTSIDE DINING REMINDER***
OUTSIDE DINING MUST BE APPROVED BY THE HEALTH DIV.AND LICENSING AND MEET OUTSIDE DINING
REQUIREMENTS.
IS WAIT STAFF PROVIDED FOR OUTSIDE DINING? \
IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S)? YJ
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)
TOBACCO SALES ... (ANNUAL TOBACCO SALES APPLICATION REQUIRED)
*** SEASONAL, MOBILE & NEW FOOD ONLY***
REQUIRED TO CALL HEALTH DIV.FOR INSPECTION PRIOR TO PERMIT BEING ISSUED
Q:\Application FormsTOODAPPREV2018.doc
PLEASE CALL 508-862-4644
OWNER INFORMATION:
FULL NAME OF APPLICANT n I e aL
SOLE OWNER: YES NO D.O.B J O ER PHONE # �5���'?11/ Fd 27
ADDRESS rG es'l7 qr1 �/� 0oZ6 70
-ZZCORPORATE OWNER:le Gxjeldl C A),fD FEDERAL ID NO. : MOO"
CORPORATE ADDRESS:
PERSON IN CHARGE OF DAILY OPERATIONS:
List (2) Certified Food Protection Managers AND at least (1) Allergen Awareness Certified Staff
All FOOD ESTABLISHMENTS must have 1 Certified Food Protection Manager PER SHIFT.
**ATTACH COPIES OF CERTIFICATES** The Health Div. will NOT use past years' records. You
must provide new copies and POST THE CERTIFICATES at your food establishment.
Certified Food Managers Expiration Date Aller en Awareness Expiration Date
-Z-i-
SIGNAT PLICANT DATE
***FOOD POLICY INFORMATION***
SEASONAL FOOD SERVICE:All seasonal food establishments,including mobile trucks must be inspected by the Health Div.
prior too enin !! Please call Health Div. at 508-862-4644 to schedule our inspection. Please call at least 7 days in advance.
P p � Y P O Y
FROZEN DAIRY DESSERTS: Frozen desserts must be tested by a State Certified lab prior to opening and monthly thereafter,
with sample results submitted to the Health Div. Failure to do so will result in the suspension or revocation of your Frozen Dessert
Permit until the above terms are met.
CATERING POLICY: Anyone who caters within the Town of Barnstable must notify theTown by fax or mail prior to catering
event. You must complete a catering notice found at http://www.townofbarnstable.us/healthdivision/applications.asp.
OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited.
TOBACCO ESTABLISHMENTS: All tobacco establishments must complete an Application for Tobacco Sales Permit and
Employee Signature Form.
NOTICE: Permits run annually from January 1st to Dec. 31"each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN
THE COMPLETED APPLICATIONS)AND REQUIRED FEES BY DEC 1st.
Q:\Application FormsT00DAPPREV2018.doc
oFTHE roy TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: Date: Page: of
p` ~o OFFICE HOURS
PUBLIC HEALTH DIVISION 8:00-9:30A.M.
BARNSTABLE. • 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION /PLAN OF CORRECTION Date Verified
a HYANNIS,MA 0 08-8
508-862-4644
3q: `0� 2601MON -FRI. NO Reference R-Red Item PLEASE PRINT CLEARLY
�p
FOOD ESTABMSUMWENT INSPECTION REPORT
NameJjr Date Type of T e of Ins ion
lk"A !0!V
outine -�
Address Risk i sn pection
eve Previous Inspection
70Telephone 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
i Inspector Out:
07
Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated.
Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ P_ ,
Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ f V
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 64
EMPLOYEE HEALTH PROTECTION FROM CHEMICALS 4
❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives
❑3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals `7
.(/l
FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foo ) `T
❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures
` _
❑ 5.Receiving/Condition ❑ 17.Reheating ` •�
i
❑6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ID
❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding 01 <
PROTECTION FROM CONTAMINATION ❑20.Time As a Public Health Control s y
❑8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP)
❑9.Food Contact Surfaces Cleaning and Sanitizing ❑21.Food and Food Preparation for HSP dt�
❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY I -
❑ 11.Good Hygienic Practices ❑22.Posting of Consumer Advisories 04
Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations
Critical C violations marked must be corrected immediately. blue&red items
( ) y ( ) Corrective Action Required: �. )� No. El Yes
Non-critical(N)violations must be corrected immediately or Overall Rating g 30
Within 90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑ Employee Restriction/Exclusi ❑ Re-inspection Scheduled ❑ Emergency Suspension
C N Official Order for Correction:Based on an inspection today,the items El 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 6=One critical violation and less than 4non-critical violations regardless of the number of critical,results in an F.
25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food
26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If if no critical violations observed,4 to 6von-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot
27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than i cal violations.
If no critical water,sewage bads-up,infestation of rodents or insects,or lack of
28.Poisonous or Toxic Materials (FC-7 590.008 be in writing and submitted to the Board of Health at the above address violations observed,7 to anon-critical violations. If 1 critical refrigeration.
)( ) violation;4 to 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 er screened from uglir�wewWrp
L
Permit Posted? Y N ! Greaserevious umping Date Grease Rendered Y N
#Seats Observed Frozen Dessert Machines: Outside Dining Y N IC's Signature ,
Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y IN
Dumpster Screen? Y N
Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions
Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.)
FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to
1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours*
* * 3-501.15 Cooling Methods for PHFs
590.003(B) Demonstration of Knowledge 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives
Cooked and RTE Foods.* * 19 PHF Hot and Cold Holding
2-103.11 Person-in-Charge Duties 3-302.14 Protection from Unapproved Additives
Contamination from Raw Ingredients F15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F
590.004(F)
EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers*
2 590.003(C) Responsibility of the Person-in-Charge to Other* * 3-501.16(A) Hot PHFs Maintained At or Above 140°F*
Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 1307-102.11 Common Name-Working Containers*
Storage*
-
Applicants* 3-302.11(A) Food Protection* 7-201.11 Separation g 20 Time as a Public Health Control
Restriction-Presence and Use*7-202.11
590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables * 3-501.19 Time as a Public Health Control*
Applicant To Report To The Person In Charge* 7.202.12 Conditions of Use
3-304.11 Food Contact with Equipment and Utensils* 590.004(11) Variance Requirements
590.003(G) Reporting by Person in Charge* 7-203.11 Toxic Containers-Prohibitions*
Contamination from the Consumer
4590.003(E)
90.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR
3-306.14(A)(B)Returned Food and Reservice of Food* 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP
Removal of Exclusions and Restrictions g ) '
Dlspositlon of Adulterated or Contaminated .
Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and •'
FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels*
4 Food and Water From Regulated Sources g Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs*
590.004(A-B) Compliance with Food Law* 4-501.111 Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and
3-201.12 Food in a Hermetical] Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served
Y P 7-206.13 Tracking Powders,Pest Control and
3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served*
3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS
3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 1g Proper Cooking Temperatures for PHFs CONSUMER ADVISORY
3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of
5-101.11 Drinking Water from an Approved System* Eggs 4-601.11(A) Clean Utensils and Food Contact Surfaces of E s-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or
Equipment* Not Otherwise Processed to Eliminate
590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* E/1 cti-11112001
4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec*
590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell
Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min Eggs*
4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) I Ratites,Injected Meats-155°F 15 sec*
3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment*
Shellfish* 4-703.11 Methods of Sanitization-Hot Water and 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS
Stuffing Containing Fish,Meat,Poultry or
3-201.15 Molluscan Shellfish from NSSP Listed Chemical* g g � 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater-
* Ratites-165°F 15 sec* in mobile food,temporary and residential
Sources g• P arY
10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under
Game and Wild Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms*
Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to
3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodborne illness interventions and risk factors.
590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F IS sec* Other 590.009 violations relating to good retail
3-201.17 Game Animals* 11 Good Hygienic Practices LL7 Reheating for Hot Holding practices should be debited under#29-Special
Requirements.
5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec*
3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES
* 3------ Preventing Contamination When Tasting* 3-403.11 C Commercial] Processed RTE Food-140°F* Blue Items 23-30)
3-202.15 Package Integrity ( ) y Critical and non-critical violations,which do not relate to the foodborne
3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the
6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* IS Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000
3-202.18 Shellstock Identificatioq* 18 Handwashing Facilities 3-501.14(A) Cooling Cooked PHFs from 140°F to 70°F
ConvenientlyLocated and Accessible Within 2 Hours and From 70°F to 41°F/45°F Item Good Retail Practices FC 590.000
3-203.12 Shellstock Identification Maintained* * 23. Management and Personnel FC-2 .003
Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours 24. Food and Food Protection FC-3 .004
3-402.11 Parasite Destruction* 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient
Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005
34402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006
590.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007
7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. 1 Poisonous or Toxic Materials FC-7 1 008
HACCP Plans 6-301.12 Hand Drying Provision 129. 1 Special Requirements 1.009
3-502.11 Specialized Processing Methods* 130. 1 Other
3-502.12 Reduced-Oxygen Packaging Criteria*
8-103.12 1 Conformance with Approved Procedures* S:590Formback6-2doc
*Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000.
` °FINF r°,r TOWN OF BARNSTABLE. HEATH INSPECTOR,s Establishment Name: Date: Page: of
ti OFFICE HOURS
PUBLIC HEALTH DIVISION 8,00-9:30 A.M.
BARNSrABLE. ` 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified
� a3q: �0� HYANNIS,MA 02601 M-8 -FRI.62 4644 No Reference R-Red Item PLEASE PRINT CLEARLY
OrFo MAC°' 508-8
FOOD ESTABLISHMENT INSPECTION REPORT t
Name Date Tyne of Type of Inspection
p Routine C
Address Risk ood Service Re-inspection
Level a ai Previous Inspection
Telephone Residential Kitchen Date:
Mobile Pre-operation
Owner HACCP Y/N Temporary Suspect Illness .
Y/ O Caterer General Complaint
Person in Charge-(PIGI Time, Bed&Breakfast H
In: /p ther
Inspecto t:
Each violation checked re uires an explanation on the narrative pages 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) ❑ C ,
FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands
❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities
v
EMPLOYEE HEALTH PROTECTION FROM CHEMICALS
❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives (Lola 6,e
❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals
FOOD FROM APPROVED SOURCE TIMEITEMPERATURE CONTROLS(Potentially Hazardous Foods) LM
(�
❑ 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 P ({fl
❑ 11.Good Hygienic Practices ❑22.Posting of Consumer Advisories �. b6
4 l
Violations Related v e ated 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 B=One critical violation and less than 4non-critical violations regardless of-the number of critical,results in an F.
25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food
26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If if no critical violations observed,4 to 6von-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot
27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have aright 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 Snon-critical violations. If 1 critical refrigeration.
29:Special Requirements (590.009) PY
within 10 days of receipt of this order. violation,4 to 8 non-critical violations=C.
30.Other DATE OF RE-INSPECTION: Inspector's Signature Print:
31.Dumpster screened from public view t -
Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N
#Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's ignature P' t:
Self Service Wait Service Provided Grease,Trap Size Variance Letter Posted Y N c
Dumpster Screen? Y N ���e
Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions
Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.)
FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to
1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours*
590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs
Cooked and RTE Foods.* * 19 PHF Hot and Cold Holding
2-103.11 Person-in-Chazge Duties 3-302.14 Protection from Unapproved Additives
Contamination from Raw Ingredients 15 590.004(F)
590.003(C) Responsibility of the Person-in-Charge[0 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F
EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each- 7-101.11 Identifying Information-Original Containers* *
Other* 3-501.16(A) Hot PHFs Maintained At or Above 140°F
2 7-102.11 Common Name-Working Containers*
Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F*
Storage*
-
Applicants* 3-302.11(A) Food Protection* 7-201.11 Separation g 20 Time as a Public Health Control
590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 7-202.11 Restriction-Presence and Use* 3-501.19 Time as a Public Health Control*Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.004(11) Variance Requirements
3-304.11 Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions*
590.003(G) Reporting by Person in Charge* �- Contamination from the Consumer
3 590.003(D) I Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR
3-306.14(A)(B)Returned Food and Reated or of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP
590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated � )
Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and
FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels*
4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs*
590.004(A-B) Compliance with Food Law* 4-501.111 Manual Warewashing-Hot Water 17.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and
3-201.12 Food in a Hermetical] Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served
Y P 7-206.13 Tracking Powders,Pest Control and *
3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served
3-202.13 Shell Eggs* I Sanitization Temperatures* TIME/TEMPERATURE CONTROLS
3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY
3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of
4-601.11 A Clean Utensils and Food Contact Surfaces of * Animal Foods That are Raw,Undercooked or
5-]Ol.11 Drinking Water from an Approved System* ( ) Eggs-Immediate Service 145°F 15 sec
g PP Y
Equipment* Not Otherwise Processed to Eliminate
590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* el/c"°e uuzoor
4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec*
590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell
Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min Eggs*
4-702.11 Frequency r f Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec*
3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment*
Shellfish* 4-703.11 Methods of Sanitization-Hot Water and 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS
3-201.15 Molluscan Shellfish from NSSP Listed * Stuffing Containing Fish,Meat,Poultry or 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater-
Chemical Ratites-165°F 15 sec*
Sources* ing,mobile food,temporary and residential
Game and Mid Mushrooms Approved By 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under
Regulatory Authority 2-301.11 Clean Condition-Hands and Arms* 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to
3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodborne illness interventions and risk factors.
590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other es shou violations relating to good retail
3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special
Requirements.
5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec*
3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES
3-202.15 Package Integrity* 3-301.12 Preventing Contamination When Tasting* 3-403.11(C) Commercially Processed RTE Food-140°F* Blue Items 23.30)
12 Prevention of Contamination from Hands Critical and non-critical violations,which do not relate to the foodborne
3-101.11 Food Safe and Unadulterated* 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the
6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000
3-202.18 Shellstock Identification* 13 Handwashin g Facilities 3-501.14(A) Cooling Cooked PHFs from 140°F to 70°F
3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 10°F to 41°F/45°F Item Good Retail Practices FC 590.000
Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003
Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004
3-402.11 Parasite Destruction* 5-204.11 Location and Placement* 3-501.14(B)
* 5-20 .11 Accessibility,Operation and Maintenance Temperature Ingredients to 41°F/45*F 25. Equipment and Utensils FC-4 .005
3-402.12 Records,Creation and Retention Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006
590.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007
7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. 1 Poisonous or Toxic Materials FC-7 .008
HACCP Plans 6-301.12 Hand Drying Provision 129. 1 Special Requirements .009
3-502.11 Specialized Processing Methods* 30. 1 Other
3-502.12 1 Reduced-Oxygen Packaging Criteria*
8-103.12 1 Conformance with Approved Procedures* S:590Forrnback6-2doc
*Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000.
1 l
`oFTrwr TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: A 1� >0" I- �D�te: / Page: of J
P do OFFICE HOURS
PUBLIC HEALTH DIVISION 8:00-9:30A.M.
BARNSTABLE. • 200 MAIN STREET 3:30-a:3o P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified
e; �•� - HYANNIS, MA 02601 MON.-FRI.
508-862-4644 No Reference R-Red Item PLEASE PRINT CLEARLY
�Fo Mai a
FOOD STABLISHMENT INS C I N REPORT
Name _ % Date Tvoe of !Moe of Inspection
Routine
Address r Risk ' ood Sery Re-inspection
Level et ' Previous Inspection
Telephone Residential Kitchen
Mobile Pre-opera - 9my
Owner HACCP YIN Temporary uspect Illness I ® / P
Caterer General Complaint
Person in Charge(PIC) Time Bed&Breakfast HACCP J
HELL 14
Other
I .
Inspector - `"® tc
- Q
Each violation checked requires an explanation on the narrati a 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 A
EMPLOYEE HEALTH PROTECTION FROM CHEMICALS V
❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives Z,
❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals Q
FOOD FROM APPROVED SOURCE TIMEITEMPERATURE CONTROLS(Potentially Hazardous Foods)
❑ 4.Food and Water from Approved Source ❑ 16.Cooking Temperatures
tv
❑ 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 9
❑ 11.Good Hygienic Practices owo'j /
❑ 22.Posting of Consumer Advisories Wp
Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations UZIU
P
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 vvv���
9
within 90 days as determined b the Board of Health. Overall Rating ry p ❑ ❑ p ❑y y ❑ Voluntary Compliance Employee Restriction/Exclusion Re-inspection Scheduled Emergency Suspension
C N Official Order for Correction:Based on an inspection today,the items ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other:
checked indicate violations of 105 CMR 590.000/Federal Food Code
23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations,
24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number'of critical,results in an F.
(FC 4)(590.005) cited in this report may result in suspension or revocation of the food B-One critical violation and less than 4 non-critical violations 9
25.Equipment and Utensils ti-
26.Water,Plumbing and waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If if no critical violations observed,4 to 6pon-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot
C=2 critical violations and less than non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of
27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must
28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violations observed,7 to anon-critical violations. If 1 critical refrigeration.
29.Special Requirements , (590.009) within 10 days of receipt of this order. violation,4 to 8pon-critical violafb�ns= A
30.Other DATE OF RE-INSPECTION: I sp to Sign ure `- lam/ t: �--- ,- -
31.Dumpster screened from public view j
Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N
#Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Sigiapture / Pri
Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N ✓
Dumpster Screen? Y IN ✓��
Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions
Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.)
FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to
1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours*
3-501.15 Cooling Methods for PHFs
590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives*
Cooked and RTE Foods.* 19 PHF Hot and Cold Holding
2-103.11 Person-in-Charge Duties 3-302.14 Protection from Unapproved Additives* -
Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F
EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 590.004(F)
590.003(C) Responsibility of the Person-in-Charge to 7-102.11 Common Name-Working Containers*
Other* Hot PHFs Maintained At or Above 140°F*
2
Require Reporting by Food Employees and Contamination from the Environment * 3-501.16(A) Roasts Held At or Above 130°F*
_
7-201.11 Separation-Storage*
Applicants* 3-302.11(A) Food Protection* - P g 20 Time as a Public Health Control
7-202.11 Restriction-Presence and Use*
590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 3-501.19 Time as a Public Health Control*
3-304.11 Food Contact with Equipment and Utensils
Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.004(11) Variance Requirements 590.003(G) Reporting by Person in Charge* 7-203.11 Toxic Containers-Prohibitions*
Contamination from the Consumer
3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR, _
3-306.14(A)(B)Returned Food and Reated or of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP
590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated ( )
Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and
FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels*
4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs*
590.004(A-B) Compliance with Food Law* 4-501.111 Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and
3-201.12 Food in a Hermetically Sealed Container* Sanitization Temperatures* 7-206.13 Tracking Powders,Pest Control and Raw Seed Sprouts Not Served
3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served*
3-202.13 Shell Eggs* - Sanitization Temperatures* TIME/TEMPERATURE CONTROLS
3-202.14 1 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. LL6 Proper Cooking Temperatures for PHFs - CONSUMER ADVISORY
3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11 A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of
4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145*F 15 sec* Animal Foods That are Raw,Undercooked or
5-101.11 Drinking Water from an Approved System* gg Equipment* Not Otherwise Processed to Eliminate
590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Eg crive 1/I12001
4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec*
590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell
Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min Eggs*
3-201.14 Fish and Recreationally Caught Molluscan Contact Surf 4-702.11 Frequency Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec*
faces of Equipment*
Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS
4-703.11 Methods of Sanitization-Hot Water and StuffingContaining Fish,Meat,Poultry or
3-201.15 Molluscan Shellfish from NSSP Listed Chemical* g 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater-
* Ratites-165°F 15 sec* in mobile food,temporary and residential
Sources g> Pow'
10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145'F* kitchen operations should be debited under
Game and AutWildhority
Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms*
RegulatoryAuthor(ty 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to
3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodbome illness interventions and risk factors.
590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145'F 15 sec* Other 590.009 violations relating to good retail
3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special
Requirements.
5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec*
3-202.11 PBF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES
3-202.15 Package Integrity* 3-301.12 Preventing Contamination When Tasting* 3-403.11(C) Commercially Processed RTE Food-140°F* Blue Items 23.30)
12 Prevention of Contamination from Hands * Critical and non-critical violations,which do not relate to the foodborne
3-101.11 Food Safe and Unadulterated* 3-403.11(E) Remaining Unsliced Portions of Beef Roasts illness interventions and risk factors listed above,can be found in the
6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 16 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000
* 13 Handwashing Facilities 3-501.14 A
3-202.18 Shellstock Identification ( ) Cooling Cooked PHFs from 140°F to 70°F Item Good Retail Practices FC 590.000
3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F
Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003
3 402.11 Parasite Destruction* 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004
* 5-205.11 Accessibility,Operation and Maintenance Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005
3-402.12 Records,Creation and Retention Within 4 Hours 26. Water,Plumbing and Waste FC-5 .006
590.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007
7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 .008
HACCP Plans 6-301.12 Hand Drying Provision 129. 1 Special Requirements .009
3-502.11 Specialized Processing Methods* 130. 1 Other
3-502.12 Reduced-Oxygen Packaging Criteria*
T103 12-1 Conformance with Approved Procedures* S'590Formback6-2doc
*Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000.
Town of Barnstable
Department of Public Works
382 Falmouth Road , Hyannis MA 02601 I
,' www.engineering@town.bamstable.m&us
Office : 508 —790—6400 ext 4935�
Fax : 508—790- 6406
February 13 , 2017
Subject : 569 Main Street ; Hyannis
Map & Parcel 308 - 111 - OOD
Connection to Existing Grease Trap
Dear Sirs;
This is to notify you that the property at 569 Main Street
Map & Parcel 308 - 111 - OOD ) , in the village of Hyannis, is tied In
to an-existing grease traps.
The Construction Projects Inspector from the Town of Barnstable DPW
Inspected the site and questioned a local septic hauler and is satisfied
that the `Broken Cone' condo unit is connected to the grease trap
behind the `Kieran & Kyle' restaurant at 561 Main Street , Hyannis.
Attached is a drawing of the known grease traps on the property, for
your files.
If you have any questions, or need additional information, please call
Dave Anderson at 508 - 790 - 6244.
Sincerely;
David I Anderson
Town of Barnstable DPW
Admin & Tech Support
Town of Barnstable, Mass
DeparUnent of Pablic Works
Map @ Parcel
308- 111 -various
4J
0
f
573 575-
d `^ Main t1treet
° Hy nnis
tw aw-11t-ec
llb YY me-lot-to Ynl so
Y 11.11/A MIY IfI1MR -
00
Plan View Grease Trap Locations for Gordo Units
sea*:,•-W at Map&Parcel308-111-various
Malkus, Karen
From: Wadlington, Ellen
Sent:_ .Thursday, July 11, 2013 4:15 PM
To: Malkus;Karen
Two restaurants have called to say they have in-ground grease traps:
Katie's Ice Cream, we are trying to figure this out, but I think she shares hers
with 572 Main Street, the little restaurant behind. There is a 1500 gallon grease
trap there. Julie is looking it up, but WCP said Pete DeBarros pumped it.
Kian n' Rylee has a 1,000 grease trap. He is bringing in the ticket where it was pumped
and also he had the pipe to the street cleaned last year.
E&I wAeliryfair
1
Ln
COLn
Postage $ru
Certified Fee
ru l/O
M Return Receipt Fee �,Stmark
0 (Endorsement Required) 19re
O
Restricted Delivery Fee s '
p (Endorsement Required)
C3 Total Postage&Fees
ra
f1J Sent To
p Street,Apt.No.; -- - -
r- or PO Box No.
J-=---mcar�_i - !--------------------------
City,State:ZtP+ a n n i 5 V r ) U-L 6
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or on the front if space permits.
D Is delivery address different from item 1? ❑Yes
1 Article Addressed to- If YES.enter delivery address below: ❑No
ii a r, r"% — I l ee(s
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3. Service Type
9fcertified Mail ❑Express Mail
1 0 Registered ❑Return Receipt for Merchandise
❑ Insured Mail ❑C.O.D.
4. Restricted Delivery?(Extra Fee) ❑Yes
2. Article Number + 17 012 i10:10 000,01 2851101451
(Transfer from service label)
PS Form 3811.February 2004 Domestic Return Receipt 102595-02-M-1540
- I
UNITED STATES POSTAL SERVICE. 'First-Class Mail
Postage&Fees Paid
USPS
Permit No.G-10
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•Sender;Please print your name, address, and ZIP+4 in this box •
I
I
Town of Barnstable
I
` o Health Division
200 Main Street
Hyannis,MA 02601 )
, ,!.' ! F•f, ! F ! !! !! FI 1, IF3°F F : a•
Town of Barnstable Barnstable
Regulatory Services Department
BARNSfABIMX
039. Public Health Division
i639 ,�� m
fDA"°�A 200 Main Street, Hyannis MA 02601 2007
Office: 508-862-4644 Thomas F.Geiler,Director
FAX: 508-790-6304 Thomas A.McKean,CHO
7/10/2013
Kian n'Rylee Pub
561 Main St.
Hyannis, MA 02601
To: Kian n'Rylee Pub,
This letter is being sent to inform you that our records at the Health Division office show
your food establishment is not currently connected into an in-ground grease trap. The
Board of Health wishes to inform you that at the time your property changes ownership
or the property has a new leasee, or if there is a change in menu, the Board of Health and
Department of Public Works will require the installation of a minimum 1,000 gallon in-
ground grease trap.
Mechanical grease recovery devices are not recommended by the Plumbing Inspector or
the Town Engineer.
According to the Massachusetts State Code:
310 CMR 15.230: Pretreatment Units-Grease Traps
3)Grease traps shall have a minimum depth of four feet and a minimum capacity of 1,000 gallons,and
shall have sufficient capacity to provide at least 24-hour detention period for the kitchen flow.
Kitchen flow shall be calculated in accordance with 310 CMR 15.203. (15.203 requires 15 gallons per
seat i.e. 100 seats 1,500 gallon grease trap capacity.)
If you have any questions or need more information, please contact the Health Division at
508-862-4644.
PER ORDER OF THE BOARD OF HEALTH
Thomas A. McKean, R.S.CHO
Agent of the Board of Health
q i
Bellaire, Dianna
From: McKean, Thomas
Sent: Tuesday, May 21, 2019 3:42 PM
To: Bellaire, Dianna; Miorandi, Donna
Subject: FW: 561 Main St.
-FYI-
From: Beaudoin, Griffin
Sent: Tuesday, May 21, 2019 3:09 PM
To: Daniel Ceppetelli
Cc: McKean, Thomas; Stanton, David
Subject: RE: 561 Main St.
Hi Dan,
I
Following up on our discussion this morning.
• Our records indicate that the existing grease trap is 1000 gallons and can support 66 seats.
• You have indicated that you intend to reduce you seat count to 66 seats and as a result will not be seeking a
variance request.
• DPW requires an inspection of the existing grease trap to assess the structural integrity of the grease trap due to
the previous reports of damaged access covers. The access covers need to be repaired. The contractor who
performs the inspection/repairs shall notify the DPW and Health Dept in writing of their findings.
Let me know if you have any further questions/concerns.
Thank you,
Griffin
Griffin Beaudoin, P.E.
Town Engineer
Barnstable Department of Public Works
382 Falmouth Road - Hyannis, MA 02601
P: 508-790-6400—C: 774-487-9663
griffin.beaudoin@town.barnstable.ma.us
From: Daniel Ceppetelli [mailto:dancepp15Cabgmail.com]
Sent: Tuesday, May 21, 2019 9:36 AM
To: Beaudoin, Griffin
Subject: Re: 561 Main St.
Thanks for the quick response. I will see you at 11:30.
Dan
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Board of Health 4�,
367 Main Street, Hyannis MA 02601 Z'
Office: 508-790-6265 Susan G.Rask,R.S.
FAX: 508-790-6304 Sumner Kaufman,M.S.P.H.
Ralph A.Murphy,M.D.
VARIANCE REQUEST FORM
LOCATION
Property Address: 1 PJA I/\) ST HYA fJ 015 MA,
Assessor's Map and Parcel Number: JOS , U(03A Size of Lot:
Wetlands Within 300 Ft. Yes Subdivision Name:
No
Business Name: ( :51(,oil Irin (', mjnkk imb ef—=
APPLICANT CONTACT PERSON
Name: -ZAa). --2— E )..,C'Z A Name: S)` 4L--
Address: av MA I Address:
Phone: Phone:
FAX: FAX:
VARIANCE FROM REGULATION(List Res.) REASON FOR VARIANCE(May attach if more space needed)
CAFE,; 0►J - Q PlACJ-- T/RR1 - 00 p�
51 f- yl CE
Checklist(to be completed by office staff-person receiving variance request application)
f Four(4)copies of plan submitted(including septic system plans and/or restaurant floor plans)
Applicant understands that the abutters must be notified by certified mail at least ten days prior to meeting
date at applicant's expense(for Title V and/or local sewage regulation variances only)
Full menu submitted(for grease trap variances only)
Variance request application fee collected(no fee for lifeguard modification renewals,grease trap variance renewals(same owner/leasee only],outside
dining variance renewals[same owner/lessee only],and variances to repair failed sewage disposal systems[only if no expansion to the building proposed])
Variance request submitted at least 15 days prior to meeting date
VARIANCE APPROVED Susan G.Rask,R.S.,Chairman
NOT APPROVED Sumner Kaufman,M.S.P.H.
REASON FOR DISAPPROVAL Ralph A.Murphy,M.D.
Q:/WP/VARIREQ
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` BARNSfA. Town of Barnstable
CHKLST(a-n)
ATEo"mot,, Regulatory Services Department
OgOO -467Main Street,Hyannis MA 02601
APPLICATION FOR OUTSIDE DINING/SIDEWALK CAFE
LOCATION
Property Address:
Name of Establishment: �/a
s.. c�
APPLICANTS NAME: L�, ��
e-�---�—� Phone# J d� �� 3/
< N +
N
SEATING FACILITIES/EQUIPMENT$ �„
Total#of Seats Existing #of Restrooms Provided
cn
Size of Grease Trap
Total#of Seats Proposed �� Air Curtains(Yes or No) t e i W
CD
(Total means overall number of seats indoors and outdoors) Hose Bib (Yes or No) r i
Screens (Yes or No) �
Brief Description of Seating Arrangement,Type of Furniture Proposed,Hours of Operation,Projected
Opening and Closing Dates. (Please attach three(3)copies of a neatly drawn detailed sketch plan of the
seating arrangement and showing the proposed separation distance to the curbing,.to any trees,to any
rubbish containers,and any other obstacles in pedestrian.walkway. Also,please attach three(3)copies of
pictures showing front and side views of the proposed dining area and a copy of the menu).
IOC �s �
All ITS
Uwe the undersigned certify that the above information which Uwe provided is correct. Uwe have read and
fully understand the procedures as established by the Town of Barnstable in accordance with Chapter II,
Article 8,Section 2 of the General Bylaws and the Board of Health Regulation#14,and further understand
that failure to comply with.said procedures may result in the immediate revocation of this permit.
Signature of Applicant(s4 Date: q1J 1 0
Date:
FOR OFFICIAL USE ONLY
Town Manager Approval: Public Health Division• C. M 66
Licensing Board Approval:. Certificate of Insuranc
License Agreement:
Comments:
�0f1He r Town of Barnstable
: .AxxsTAet.t. : Board of Health
9 MAn
059. $ P.O.Box 534,Hyannis MA 02601
V llll.G. JVO-OVG"°VYY
FAX: 508-790-6304
REGULATION 14—OUTDOOR DINING CHECKLIST
Checklist/
(a) The applicant shall file a written request for outside dining or for an outside cafe on a v
form prescribed by the Town and shall submit plans of the proposed dining area. The seating capacity shall
be determined by the Board of Health after a determination is made whether requirements"b"through"n"
below will be met and after a visual inspection is conducted by an agent of the Board of Health. A
replacement food establishment permit shall be issued by the Board of Health indicating`outside dining"is
permitted and listing the overall seating capacity,only after it is determined by an agent of the Board of
Health that all of the requirements"a"through"n"of this Regulation#14 are met. ! /
(b) A menu shall be submitted to the Board at the time of application.
(c) The dining area must be appurtenant and contiguous to the restaurant property. The v
dining area"must be mentioned on the described premises as in the case of a Common Victualler's License.
(d) Sufficient restrooms,both for customers and employees,must be furnished counting the
additional outside seating as required by the State Plumbing Code and Town of Barnstable Health
regulations. /
if
(e) A grease trap shall be of sufficient capacity,based upon 15 gallons per seat,as required by
the State Environmental Code,Title V,and Town of Barnstable Health Regulations. A grease recovery
device may be installed.to supplement an existing inground grease trap,after receiving the approval of the
Board of Health. /
C/
(f) All entrance and exit doors used by food service personnel and customers must be screened
and provided with air curtains meeting National Sanitation Foundation standards
All windows or openings used for the transfer of food will be screened and provided with air curtains.
Food cannot be stored or kept outside. All food must be prepared inside the facility's kitchen and kept
inside until served.
(g) A drainage system designed to eliminate odors will be required for all outdoor dining areas.
Hose bibs with vacuum breakers must be available for washing down the dining area.
(h) Trash dumpsters shall be situated no closer than 50 feet from an outdoor dining area. If such a
dumpster is in the line of sight from the dining area,it must be hidden from view. The area around the
dumpster and stockade must be kept clean and free of litter. Dumpsters must be closed with adequate
covers designed to prevent entrance of rodents and birds and sealed to control odors.
(i) The patio or other ground surface must be of constructed of material readily cleanable and not
susceptible to dust,mud,or debris. (Brick,tile,and concrete are examples of acceptable materials).
0) Table tops must be smooth,non-porous,easily cleanable and durable;and readily
maintained in a clean and sanitary condition.
' (k) Food service personnel must constantly police the dining area for waste paper,garbage and other
trash. Placement clips,cup holders and other such devices must be utilized to prevent blowing paper.
Covered trash receptacles must be provided in close proximity to the dining area and must be emptied as
needed to prevent overflowing.
(1) Strict clean-up.practices must be adhered to. Waitstaff and buspersons must clean up after each
patron as in indoor dining. Each establishment must abide by all regulations contained in Article X,
Minimum Sanitation Standards for Food Service Establishments,of the Commonwealth of Massachusetts,
Department of Health Sanitary Code.
(m) Outside food handlers must have easy access to handwash sinks and cleaning cloths.
Facilities for preparation and disposal of sanitizing solutions must be accessible. "
(n) Hair nets or other effective hair restraints,such as hats covering exposed hair,shall be worn by all
outside food or drink handlers. Beards and mustaches must be neatly trimmed.
NOTE: Exemption from doorway air curtain requirement in section"f'above: The Board of Health may
waive the requirement to provide air curtains at the doorways only if no waitstaff services will be provided
to the outside dining area(self-service only).
0
ypftNTTp`, The Town of Barnst le
eJ Health Department
367 Main Street, Hyannis, MA 02601
� 679•
�0■AY�'
Office 508-790-6265 Thomas A. McKean
FAX 508-775-3344 Director of Public Health
May 29, 1992
Denise Bassett
572 Main Street
Hyannis, MA. 02601
RE: Village Lobster and Clam Bar
Dear Ms. Bassett:
You are granted a temporary conditional variance from
Regulation 14, of the Town of Barnstable Health Regulations,
to have outside dining at the Village Lobster and Clam Bar
Restaurant located at 572 Main Street, Hyannis, MA. , with
the following conditions:
(1) The dining area shall be located at least 10 feet from
the parking lot, sidewalk and all other public access
ways.
(2 ) The applicant must install air curtains or screen doors
at all doorways, serving windows, and apertures used in
serving food or drink.
(3) The total indoor seating capacity shall not exceed 28
seats. The total outdoor seating capacity shall not
exceed 16 seats.
(4) The tables and chairs shall be constructed of smooth
non-pourous surfaces so as to be easily washable.
(5) The applicant must receive approval of the Town of
Barnstable Licensing Authority.
�{ 0
(6) This variance expires on November 1, 1992 and must be
renewed prior to placing outdoor tables and chairs
outdoors after November 1, 1992.
The Board reserves the right to terminate your outside
dining should any unsanitary conditions be observed.
Very truly yours,
Joseph C. Snow, M.D.
Chairman
BOARD OF HEALTH
TOWN OF BARNSTABLE
JCS/klm
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TOWN OF BARNSTABLE
,*INC�F INC
OFFICE OF
i DAHa9TM BOARD OF HEALTH
MASK
Epp 1639. ` 367 MAIN STREET
MpY HYANNIS, MASS. 02601
July 17, 1989
Mr. Kurt Dineberg
572 Main Street
Hyannis, MA 02601
Dear Mr. Dineberg:
You are granted a variance from Regulation 14, of the Town of Barnstable
Health Regulations for Outside Dining, at Art of Eating Restaurant, 572 Main
Street, Hyannis, with the following conditions:
(1) Four tables seating sixteen (16) persons, or less, are authorized.
(2) Total seating - both inside and out - cannot exceed thirty two (32) persons.
(3) You must meet all of the criteria contained in Paragraphs A through O
of the Board of Health Criteria for Variances for Outside Dining. Failure
to do so will result in revocation of your outside dining privilege.
(4) You must obtain approval from the Board of Selectmen.
(5) You must install an air curtain prior to August 15, 1989. See Paragraph
e of criteria.
The Board reserves the right to terminate your outside dining should any
unsanitary conditions be observed.
A copy of the criteria for granting variances for outside dining .is enclosed.
.Strict compliance with this criteria is required.
Very t yours
Grover C. M. Farrish, M.D.
Chairman
BOARD OF HEALTH
TOWN OF BARNSTABLE
GF/bs
Enclosure
v e
Fee
TOWN OF BARNSTABLE
OFFICE OF
s"°n'T"m' BOARD OF HEALTH
M�/l
'moo f6J9• 3d7 MAIN STREET
�0 yl►Y�• HYANNIS, MASS. 02601
VARIANCE REQUEST FORM
All variance requests must be submitted fifteen (15) days prior to the scheduled
Board. of Health`Meeting.
NAME OF APPLICANT V �2� TEL. NO. I�I
�e �CC7
ADDRESS OF APPLICANT Zvi-
NAME OF OWNER OF, PROPERTY
SUBDIVISION NAME DATE APPROVED
ASSESSORS MAP AND PARCEL NUMBER LOT SIZE
LOCATION OF REQUEST J 7 Z M o,- /M 5� `
VARIANCE FROM REGULATION (List Regulation)
V-0 AA
REASON FOR VARIANCE (May attach letter if more space is needed) Oval
PLAN '- TWO COPIES OF PLAN MUST BE SUBMITTED CLEARLY OUTLINING VARIANCE REQUEST.
VARIANdE APPROVED
NOT APPROVED
o REASON FOR DISAPROVAL
Grover C.M. Farrish, M.D. Chairman
IAnn Jane Eshbaugh
James H. Crocker, Sr.
BOARD OF HEALTH
TOWN OF BARNSTABLE
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367 MAIN STREET
0 NAY k\ HYANNIS. MASS, 02601
VARIANCE REQUEST FORM
All variance requests must be submitted fifteen (15) days prior' to the scheduled
Board. of Health Meeting.
`
IJAPII: OF AP1'L1CAN'f � Imo_ ���l�-���� � �1 TEL. no. 77 f✓��
ADDRESS OF A1'PI.ICAN'r S 7 2 �� y CA,(A'n
NAME OF OWNER OF, PROPERTY
&Ck
SUBDIVISION NAIIE DATE APPROVED
LOT SIZE
ASSESSORS 11AP AND PARCEL NUMBER
LOCATION OF REQUEST
VARIANCE FRUM REGULATION (List Regulation)
r
REASON FOR VARIANCE (tfay attach letter if more space is needed) �nCkUz-
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CAM vt/1 ln1V�
PLAN '.a TWO COPIES OF PLAN MUST BE SUBMITTED CLEARLY OUTLINING VARIANCE REQUEST.
VARIANOE APPROVED
NOT APPROVED.
REASON FOR ui5nri.0:.:
Grover C.M. Farrish, M.D. Chairman
Ann Jane Eshbaugh
` James 11. Crocker, Sr.
BOARD OF HEALTH
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Bellaire, Dianna
From: DanCeppl5@gmail.com
Sent: Tuesday, April 02, 2019 7:02 PM
To: Bellaire, Dianna
Subject: Re: Hyannis Oyster Bar
Hi Dianna,
Thanks so much for the info, this is great news! I have reviewed the variance letter and have all of the items already in
place. I have 2 people signed up for the serve safe class in Hyannis next Monday and will have those to you the next day
at the latest. I have been in touch with fire and building and have a list of things they need before inspection which are
currently in process. I will be down with those serve safe certifications and a check next week. Please let me know if you
need anything before then. Thank You for all the help.
—Dan
On Monday, April 1, 2019, 2:14:15 PM EDT, Bellaire, Dianna <Dianna.Bella ire(d_)town.barnstable.ma.us> wrote:
Hi Dan;
I went over the food file with the director and he stated I should send you this variance letter. If you have all the items in
this variance letter, you won't need to go before the Board of Health. Could you please review and let me know if
everything is correct. You have a 1,000 gallon grease trap so, you are all set with that.
The maximum seats allowed 67. Please review and let me know. Then I know you need Fire and Bldg inspection and
you will need a Servsafe for me. Then you can pay the prorated amount and we can send an inspector out. I assume
you are waiting for a sign too.
I hope this helps.
Dianna Bellaire
Permit Technician
Town of Barnstable
Health Division
200 Main Street
Hyannis, MA 02601
P:508-862-4643
Fax:508-790-6304
Email:Dianna.Bel laire@town.barnstable.ma.us
1
TOWN OF B'ARNSTABLE
THE Taw
N OFFICE OF
BAaa9TAM : BOARD OF HEALTH
NAB&
�p 1639. \�� 367 MAIN STREET
'e0 MAY a.
HYANNIS, MASS. 02601
May 5, 1999
Jan Karolczak
283 Meiggs-Backus Road
Sandwich, MA 02563
RE: Chef Sigmunds Chowder and More
Dear Mr. Karolczak:
You are granted a variance to provide outside dining at 561 Main Street,
Hyannis with the following conditions:
(1) An electronic air curtain shall be installed over the doorway used by
waiters/waitresses, who will be serving patrons who are seated at the
outside deck area.
(2) A self closing screen door shall be installed at the doorway used by
waiters/waitresses who will be serving patrons who are seated at the
outside deck area.
(3) The chairs and tables shall be at least ten (10) feet from the front
sidewalks and five (5) feet from the left side driveway. Plants, fencing, or
some other marker (which cannot be easily moved by customers) must be
installed to clearly indicate the location of the 10 feet setback from the
front sidewalk and five feet setback to the side driveway.
(4) Patrons shall have access to two bathrooms without walking through any
food preparation areas. Signs must be installed to indicate the location of
the toilet facilities.
(5) All the other regulations contained in 105 CMR 590..000: State Sanitary
Code, Chapter X - Minimum Sanitation Standards for Food Establishment
and of the Town of Barnstable Board of Health sanitation regulations shall
be strictly adhered to.
jan
(6) The outside dining area shall not be opened for public use until after the
applicant receives the written approval from a health agent after a
complete inspection of the area is conducted.
(7) This variance may be revoked anytime unsanitary conditions are
observed.
(8) This variance is not transferable to another owner or lessee of this unit.
The Board reserves the right to terminate your grease trap variance should any
unsanitary conditions be observed.
Sincerely yours,
Susa� ask, R.S.
Chairperson
Board of Health
Town of Barnstable
SGR/bcs
jan
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P.O. BOX 417 CENTERVILLE, MA
TEL: (508) 775-0735
EMAIL: trl5weller@cgmall.com
REG15TERED LAND 5URVEYOR5 ENVIRONMENTAL CONSULTANTS
Traverse PC