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HomeMy WebLinkAbout0065 INDEPENDENCE DRIVE - Health Page 1 of 1 McKenzie, Marybeth From: Jim Dean odean@deanassoc.com] Sent: Tuesday, October 20, 2015 1:42 PM To: McKenzie, Marybeth Subject: FW: Bed Bath and Beyond Hyannis MA Good Afternoon Marybeth, Regarding our permit application for Bed Bath and Beyond, below are responses to the questions that we discussed over the phone. Please feel free to call if I can clarify further. Thank you, Jim 0 We need to clarify what the 'food prep area' is intended for. The current store has a retail only license and would have to apply for a food service license if they are planning on offering anything other than pre-packaged. Attached is a 10 page detailed breakdown of the food sampling operational guidelines and usage of the facilities. ! All light fixtures over food display areas must have plastic tubes over the bulbs. Attached is a cut sheet of the safety sleeve we will specify for exposed light tubes within the food displays. The attached 2x4 lay in light fixture is installed at the food prep room. a Their understanding is no food storage in the back, food would go directly to display. All food is prepackaged food and will go directly to display. Any sampling will be taken off display and prepped in accordance with the attached guidelines. James W.Dean �LJ Principal /r����f G/(1 L/�-� ,K ��"-1►—. Dean Associates Architects,Inc. 4 Railroad Ave.Suite 301 Wakefield,MA 01880 l p. 781.397.8092 f. 781.397.8094 cis 10/20/2015 FOOD SAFETY PLAN 10115115 FOOD SAMPLING AND COFFEE DEMO/SAMPLING DRAFT GUIDELINES FOR TOWN OF BARNSTABLE HEALTH DEPARTMENT SUBMITTAL BED BATH& BEYOND — (No Refrigerated Food Sales) NEW STORE LOCATION IN HYANNIS, MA IT IS STORE MANAGEMENT'S RESPONSIBILITY TO REVIEW THESE GUIDELINES WITH ALL STORE PERSONNEL INVOLVED IN FOOD SAMPLING. THE STORE MUST ALWAYS BE IN COMPLIANCE. PLEASE KEEP THESE GUIDELINES HANDY IN THE FOOD PREP ROOM AS A REFERENCE DOCUMENT SECTION 1 —FOOD SAMPLING OBJECTIVES: A good food demonstration should create some kind of exchange with the customers. This can be an awareness of new and exciting products, a different idea on presentation or a combination of the two. The objective is to engage the customer. Offering samples of pre-packaged food products and conducting coffee/tea demonstrations for customers enhances their shopping experience and provides a fun and interactive experience. The following procedures must be followed at all times. No employee may work or supervise in the food prep room, at the food sampling carts or at the coffee demo counter if ill or with cuts or infections on hands or wrists. The store must strictly follow the Bed Bath & Beyond General Food safety policies (see information at the end of these guidelines). No mops may be stored in the food prep room or any location where food is present. CERTIFICATION: ServSafe food protection manager certification AND food allergen training is required of the General CIP-1 Manager. The Gourmet Head and one other supervisor should also be certified. Proof of certification must be kept onsite and provided each year with the food license renewal. A copy of the certification must be oni the premises. Certification is set up by Kelly Lay or Kelsey Sanders for this store. \P� e" ,4 HINTS FOR A SUCCESSFUL SAMPLING PROGRAM: • Remember, this is Retail Theater!!! • Know the product! And don't forget the price!! • Be enthusiastic, fun and interactive with customers. The audience will only be interested if you are. • Use your own words and expressions in a natural easy style • Follow all food safety procedures • Keep the sampling station free of unnecessary clutter or packaging. • Have a clearly labeled,trash bag filled trash can (with a lid) in the food prep room and at each sampling location. • Promote sales by displaying food products for sale at the sampling station at which they are being sampled. OVERVIEW: All food samples are complimentary Food Sampling Menu: - The following is a list of food sampling menu items Bed Bath & Beyond employees plan to prepare in the food prep room for customer food sampling. Non-Temperature Sensitive: Snack items (crackers, pretzels, nuts, dried fruit, cereals, chips) Savories (salsas, spreads, sauces, dips, olives) Breads Dried meats (salami) Olive oil Dessert items (cookies, cakes and candies) Beverages (waters,juices, soft drinks) Temperature Sensitive: Pasta Pasta sauce and other sauces "Heat and Eat" items (soups, sauces, sausages) "Ready Meals" (rice dishes) Oatmeal Coffee Preparing food samples for Passive Sampling and Active Sampling will be conducted on a daily basis as directed by the store manager and the corporate office. This activity is expected to take place for up to six hours per weekday and for up to eight hours per weekend day. • "Passive Sampling" refers to coffee sampling and the sampling of non-temperature sensitive individual size food samples displayed on Passive Sampling carts in the new food department of the sales floor. o One of the carts is near the Coffee Shop and planned for self serve coffee sampling. Employees may serve coffee to customers in addition to leaving it set up for self-serve. o Store associates must wear gloves when handling samples o Other Passive sampling carts are planned for individual self-serve food sampling of non- temperature sensitive foods. o The passive sampling stations must be monitored by food handler trained employees to ensure they are well stocked,tidy and clean at all times. o Utensils may be needed depending on the items being sampled o Napkins must be provided for customers at the sample station f J • "Active Sampling" refers to individual size food samples that are displayed on the Active v Sampling Carts in the new food department on the sales floor. These food samples can be temperature sensitive or non-temperature sensitive. o There are two Active Sample Carts and they are approximately 25' apart. o Store associates must wear gloves when handling samples i o All samples will be placed in individual size sample cups for customers to sample. This must only be done in the food prep room. o The Active Sampling Carts must be under the constant supervision of food handler trained store personnel. o Electrical outlets will be provided at some of the Active Sampling Cart locations to plug in the Volrath Cayenne 1001 Food Warmer in order to maintain food sample temperatures. INA o The Cambro Cold Food Pan may also be used at the sampling cart. o Utensils may be needed depending on the items being sampled o Napkins must be provided for customers at the sample station Dome covers must be used for all trays/platters of samples of open food • Passive and Active Sampling Hours: Estimated to be noon-6pm each day of the week and 11 am- 7pm on weekends. } - • Food preparation, food serving and sanitary proce re shown below s be fo owed_ mall V times. FOOD PREPARATION PROCESS A. Instructions for BOTH Passive and Active Sampling: • The food prep room must have a three compartment sink with dual integral drain boards. The sink compartment must be large enough to completely immerse the largest item used for food preparation and food sample serving. This sink is dedicated to food prep and warewashing. This sink can not be used for general employee use or hand washing. • Employees must use the dedicated hand wash sink located in the food prep room to wash their hands during food prep (and in between changing gloves). • The hand wash sink must be equipped with splash guards. • The food product must be removed from store inventory or back stock and marked "for store use". Food products must be taken directly to the food prep room. The amount of food brought to the food prep room must only be that which is needed for sampling on that day. • No food can be purchased and/or brought in from outside the premises to be used for food sampling • igerate after opening" must be refrigerated within 2 All packages of food that are marked "refr hours of being opened. If the package is left out and not refrigerated within 2 hours of being opened it must be thrown away. These open packaged must be marked with a date and time 1� stamp upon being opened in order to track the 2 hour window. Once opened and refrigerated before the end of the 2 hour window, these items must be appropriately marked with a use by date that must not exceed 7 days. • Only prepackaged food will be offered for sampling. • Store associates must wear gloves when they are touching open food. Employees must properly wash hands in the hand wash sink in the food prep room (as instructed during food safety training) before putting on gloves. Employees must change gloves each time they handle a different food and must wash their hands in between changing gloves. Gloves are single use. Employee must put on a new set of gloves before serving food samples at the sample carts. • Only one type of food sample may be prepared by an employee in an area of the food prep room at any one time. Employees preparing different foods must locate themselves at different areas of the counter and use different utensils, cutting boards, dishes, etc. This must be done in order to avoid cross contamination from different food products. • In order to prepare food for customer sampling, individual size samples must be cut, broken, poured and/or scooped and placed into either small disposable sample cups or onto the heat safe casserole dish for the Vollrath food warmer at the sampling station. This must take place in the food prep room. The sample cups can then be transported to the sample station and kept at the correct temperature. The Cambro cold p n must be used for food samples that must remain chilled. • Individual sample cups must be placed on a tray with a cover for sampling • If samples are already individually wrapped they should be placed in a bowl. A dome cover is not required • NOTE: All open food samples must be displayed in individual sample cups so that there is no bare hand contact on any food other than that which a particular customer samples. Example—if sampling cookies, remove package from the sales floor (or back room) and prepare samples in the food preparation room. Employee must wear gloves and break each cookie into bite size pieces. Each piece must be placed into a sample cup and then onto a serving tray with a dome cover. The tray is then carried to passive or active sampling cart(s). • Refer to the Bed Bath & Beyond Food Tasting Calendar which denotes which foods are considered foods for Passive Sampling and which foods are considered foods for Active Sampling. • Tongs must be provided at all Passive and Active Sampling Carts (except for the coffee cart). o Customers should use the tongs to pick up their sampled item or the employee in charge of the sampling can use the tongs when dii,,sttri�buuting the ittee to customers o Tongs may be plastic(disposable) ��'" - 1 �"_ " a;� • Set up a display for the sale of the product being sampled • Include the "Sampling Sign" o A chalkboard is available at each sampling station to write the item being sampled an price point. o When there is no sampling being conducted at the Active Sampling Cart, the chalkboard should always show the date and time of the next sampling. • The store associate in charge of the sampling event must keep track of the product being sampled by counting the inventory prior to and after the sampling event • A clearly labeled, trash bag lined trash can (with a lid) must be in the food prep room and at each of the sampling areas. Employees must monitor these trash cans and empty them as needed. Trash bags must be thrown away in the dumpster on site. Trash cans must be cleaned as needed in the Janitor sink to protect from odors or from attracting insects and rodents. • All heated or chilled prepared individual samples must be discarded if not consumed within four hours. • All leftover food samples and leftover prepared food must be thrown away at the end of the day. D Open boxes or bags of non-temperature sensitive foods (such as crackers and chips) must be properly sealed and then placed on the designated shelves or cabinets in the food prep room until the next sampling. All open food that has not been heated can be stored in a tightly sealed container in the refrigerator but must be date marked and thrown away after seven days. • The manager must assign a food handler trained employee to clean and sanitize all food prep and sample serving surfaces in the food prep room and at the sampling carts at least every four hours. he employee must use a cleaning solution and then the Quaternary sanitizer solution. The ° , nitizing solution must test at 200-400 ppm. Quaternary Sanitizing Test Strips must be used to °,� test the concentration of the sanitizing solution. , ' • Napkins must be provided at all sample stations. 1�4) • The American Red Cross "Conscious Choking" sign must be posted in plain view in the employee break room and in the food prep room. B. Additional Information for ACTIVE Sampling: o Refer to the Food Tasting Calendar for foods to be prepared for Active Sampling. Those foods being listed as "active" shall be offered from the Active Sampling Carts in the gourmet food area of the store. o Any samples of foods that must be chilled or heated and maintained at a certain temperature ("temperature sensitive foods") may only to be offered to customers at an Active Sampling Cart. A commercial grade thin probe food thermometer must be used to make sure the food has reached the correct temperature (i.e. all heated foods must be brought to 165 degrees Fahrenheit and chilled foods must be brought to a temperature of at least 41 degrees Fahrenheit) before being served. o Commercial grade thin probe thermometers must be used to check food sample temperature in the food prep room and at each Active Sample Cart. The thermometers must be cleaned and sanitized in the food prep room after each type of food use. o Only commercial grade approved equipment can be used to prepare temperature sensitive foods in the food preparation room. Such equipment items are the refrigerator, microwave, food warmers, burner and convection oven. ■ Some foods prepared in the microwave, burner and convection oven in the food prep room are to be placed in individual sample cups on a casserole dish and then taken to the food warmer on the Active sampling cart in order to maintain the proper temperature. Such foods must be checked with the commercial grade thin probe thermometer every two hours in order to make sure.the food is staying at t 135 degrees Fahrenheit. If not, it must be discarded after 4 hours. A time log must be kept at the sampling cart for these items. ■ All chilled individual food samples must be either kept at 41 degrees Fahrenheit in the Cambro cold food pan or on in individual sample cups on a tray on the sampling cart. All food must be discarded if not kept at 41 degrees Fahrenheit and not consumed withinfoa,hour period. A time log must be kept at the sampling cart for the items in the-nmbro cold food pan AND the samples being offered on a tray outside of the Cambro cold food pan. ■ The Active Sampling Cart may also be used to sample foods that are not temperature sensitive. ■ All Active Sampling must be conducted at a supervised sampling cart. A food handler trained employee must always be present at each of the Active Sample Carts during the sampling event. ■ Plastic utensils and napkins must be provided for customers at the Active Sample Carts. C. Additional Information for PASSIVE Sampling_ • Refer to the Food Tasting Calendar for foods to be prepared for Passive Sampling. Those foods being listed as "passive" shall be displayed on the Passive Sampling Carts in the gourmet food area of the store. One Passive Sampling Cart is to be used for coffee sampling. • All food samples must be placed in individual cups on trays with dome covers in the food prep room. The trays must be placed on the Passive Sampling Carts in the gourmet food area of the store for customer sampling. • The Passive Sampling Cart must never be used for food samples that are temperature sensitive. • Utensils may be needed for customers (depending on the item being sampled). • Napkins must be provided for customers on the Passive Sample Cart. • Employees must monitor and replenish food samples as needed depending on customer traffic flow. PRODUCT SPECIFIC SUGGESTIONS: "Heat and Eat" Packaged Meals: • Heat in cooking equipment as instructed on the packaging. • Do not heat in large batches but only in amounts needed to serve warm to customers in individual sample cups during sampling time period. • Hold temperature and serve from APW soup warmer, food warmer/tray and/or on the casserole dish placed on the at the Active Sampling Station Baking Items: • Prepare for baking in microwave or convection oven as instructed on the packaging. • Allow baked item to cool • Place pieces of baked item into individual sample cups for customers SECTION 2: COFFEE/TEA BEVERAGE DEPARTMENT OVERVIEW: All samples are complimentary Coffee and Tea Demonstration and Sampling: o Coffee and tea sampling will be offered to customers in the new Beverage Department o A variety of styles of commercial grade and residential grade coffee and espresso machines will be on display and available for purchase. Some machines will be single serve and some will be used to prepare multiple cups of the beverage. ■ Demonstrations of coffee and espresso machine operations may be conducted at the Main Demo Counter as well as at other locations within the Beverage Department where machines are displayed. ■ Employees and vendor representatives will be conducting the demonstrations. They must wear gloves during the demonstration. A permanent hand wash sink is available for employees to use before and in between changing gloves. ■ Coffee/espresso samples will be offered to customers from the different machines ■ Customers may be offered an opportunity to use the coffee and espresso machines A- themselves (under employee supervision) to make their own samples. 7 ■ Employees must keep a "food grade cloth" in sanitizing rinse at the coffee/espresso machine demonstration areas in order to properly clean the steam wand of the coffee/espresso makers. ■ The steam wands must be removed and properly cleaned in the multi compartment sink in the food prep room at the conclusion of the demonstration. This will take place at least every four hours. ■ Milk/cream will be available for coffee/espresso machine demonstration and will be stored at 41 degrees. o Coffee and tea will also be prepared by employees in the commercial grade Bunn Coffee Brewer in the food prep room and then brought out to the sales floor in airpots for customers to serve themselves. o Sugar, dairy creamer and milk/cream will be available for customers in a central location within the department during the sampling period. All milk/cream will be stored at 41 degrees. o Coffee beans will be sold in bulk and the customer will have the opportunity to grind the coffee using equipment on the premises. Ground coffee or whole beans can be purchased. L � � o Soda Stream soda making machines will be on display and available for purchase. o The manager must assign a food handler trained employee to clean and sanitize all surfaces used to demonstrate the coffee equipment and all surfaces used to prepare and serve coffee/tea samples and any food samples (such as cookies, candy, etc.). The surfaces must be cleaned and sanitized at least every four hours. The employee must use a cleaning solution and then the Quaternary sanitizer solution. The sanitizing solution must test at 200-400ppm. Quaternary sanitizing test strips must be used to test the concentration of the sanitizing solution. If allowed by the health department, some food items may be prepared for customer sampling during all coffee and tea sampling in the Beverage Department and in, if applicable, in the new Food Department. SECTION 3' Applies to either the food department or the coffee/tea beverage department SUPPLIES: Note—items noted below (*) must fit into three compartment sink for proper washing, rinsing and sanitizing. • Gloves (for food preparation and food serving) • 2 oz Souffle Cups for individual customer food samples • Disposable cups for hot and cold beverages • Napkins • Tongs* (made of disposable material - for customer use and for use by employees) Commercial grade thin probe food thermometers (for food prep room and for each Active sample �,. station serving temperature sensitive hot and cold foods) • Platters or trays for transportation from the food prep room and for display of individual size sample cups at sampling carts* • Plastic utensils for customers' use during sampling • Microwaveable pans for baking* • Microwaveable bowls for warming* • Casserole dishes* for keeping food samples warm on warmer tray** • Bowls* (for display of individually wrapped items at Sampling Carts)** • Food Covers* —to cover trays of individual size sample cups • Knives* for cutting foods for sampling during food preparation • Cutting boards* (NSF approved) for food preparation. Must be a size that will fit in each bin of the three compartment sink for proper cleaning • Drying rack for three compartment sink • Quaternary sanitizing solution for use in sanitizing in third compartment of three compartment sink, for use to clean all food prep and food serving surfaces and for use in a container at each sample cart for cleaning the thermometer between uses. • Garbage can liners • Quaternary Sanitary Test Strips to measure the concentration of the quaternary sanitizers in the water of third compartment of three compartment sink and sanitizing solution used for cleaning surfaces. • John Boos "CUCE" Cucina Elegante mobile sampling carts • Equipment used for Cooking/Warming (all NSF or UL approved): o Frigidaire Refrigerator for keeping foods/beverages chilled for sampling (model #FCRS201 RFB) o APW Wyott Soup Warmer (model #RCW-7) o Volrath Cayenne (Model 7 100 1) Food Warmer(for warming foods and for heat holding samples) o Panasonic 1000 watt microwave for baking and for warming foods for sampling (model #NE-1054F) o Waring Convection oven for baking and for warming foods for sampling (model #1001707) o Waring Pro stainless steel electric burner(model #WEB300) o Cambro 6.5 Quart Cold Food Pan (for cold holding samples) (model #26CF) o Bunn Coffee Brewer(model #CWTF15-APS) o Bunn 2 lb. Bulk Grinder (model #G3HD RED) o Bunn 2.5 Liter Level Action Push-Pot Airpot (model #32125.0100) **items are taken from store inventory on an as needed basis.Not provided on "supply truck items" delivered to store AT THE CONCLUSION OF EACH FOOD DEPARTMENT AND/OR COFFEE/TEA DEPT SAMPLING: - Wash, rinse and sanitize all non-disposable items used for preparing and serving samples in three compartment sink. Items must be air dried on drying rack on the drain board at the end of third compartment of the sink. See instructions regarding washing, rinsing and sanitizing in a three compartment sink at the end of this memo. - Wash, rinse and sanitize (using proper mixed cleaning solution) all food preparation surfaces. Use the supply of test strips to test the solution being used - Wash, rinse and then sanitize (using the mixture prepared with Quaternary sanitizing solution) all food preparation surfaces. Use the supply of Quaternary Sanitary Test Strips to test the concentration of the solution being used - Wash, rinse and then sanitize (using the mixture prepared with Quaternary sanitizing solution) all Passive and Active Sampling Stations - Leftover heated food can not be reheated and must be thrown away. - Items such as open jars of sauce, savories, etc. must be stickered and date stamped and placed in the refrigerator for use for sampling within 7 days. If not used within 7 days the food items must be thrown away. - Opened bags of chips, crackers, etc. must be securely closed, stickered and date stamped and placed on food storage shelves at least 6" off the floor in the food prep room. If not used for sampling within 7 days the food items must be thrown away. - Place the Cambro Cold Food Pan in the freezer for the next day's sampling How do l wash, rinse and sanitize food preparation equipment, dishes and utensils? - You must use the 6 step "three compartment sink method": (1) Wash hands in the dedicated hand wash sink (equipped with splash guards) to the left of the far left sink compartment of the three compartment sink. (2) Fill the far left sink compartment of the three compartment sink with hot tap water (110 degrees Fahrenheit) and dishwashing detergent, and wash the items in this compartment. This is the ONLY compartment of the three compartment sink that may be used for warewashing. (3) Fill the middle compartment of the three compartment sink with hot tap water(110 degrees Fahrenheit) and rinse the items in this compartment. This is the ONLY compartment that can be used for ware-rinsing. (4) Fill the far right compartment of the three compartment sink with cool water and the Quaternary sanitizing solution, test the solution with the Quaternary Sanitizing Test Strips to make sure the concentration range is 200-400ppm and, if satisfactory, dip the items in this compartment for 30 seconds to sanitize. This is the ONLY compartment that can be used for ware-sanitizing. (5) Place the items in the rack to air-dry. (6) Wash hands in the dedicated hand wash sink(equipped with splash guards)to the left of the far left sink compartment of the three compartment sink prior to putting the clean items away. When items are dry they must be stored in plastic bins on wire racks in the food prep room to keep them clean until the next use. Bed Bath&Beyond GENERAL FOOD SAFETY POLICIES—EMPLOYEE ILLNESS/EMPLOYER POLICY Any associate whose illness, injuries or wounds could contaminate food or beverages (alcoholic and non-alcoholic) is prohibited from performing any activity that could contaminate food or beverage including, but not limited to, the preparation, demonstration (including tastings) and stocking of food or beverage ("Food Handling"). As an associate in our store, at some point you may be assigned Food Handling responsibilities. When assigned Food Handling responsibilities, you must inform your manager if you are not feeling well or if you have any of the conditions or illnesses listed below that could put the safety of our food or beverage at risk. In addition, the following guidelines must be adhered to by the associate: Sore throat with a fever • Associate is not permitted to perform Food Handling responsibilities. • Before returning to Food Handling responsibilities, the associate must have a medical release from his/her physician. Vomiting and/or Diarrhea • Associate is not permitted to work in the store. • Before returning to work the associate must have a medical release, or no symptoms for a minimum of 24 hours. Jaundice • An associate with jaundice is not permitted to work in the store Associate may return to work in the store when the associate's physician has worked with the local board of health and approved his/her return to work Foodborne Illness — if associate is diagnosed with an illness caused by one of these pathogens and has symptoms: o Hepatitis A o Salmonella Typhi o Nontyphoidal Salmonella (NTS) o Enterohemorrhagic and shiga toxin-producing E. Coli o Norovirus o Shigella • Associate is not permitted to work in the store. • Associate may return to work in the store when the associate's physician has worked with the local board of health and approved his/her return to work Open Cut or Wound on hands or wrists Must be bandaged with an impermeable cover such as a finger cot or bandage. A single-use glove must be worn over the impermeable cover. Additional Information: • When an Associate is not allowed to perform Food Handling per above, the associate may be scheduled to work in a non-Food Handling capacity within a non-food department. The Company's reasonable accommodation policy will apply as needed. Alternatively, the associate will be sent home. • The associate will report jaundice or foodborne illness to the General Manager (or MOD) and the District Manager only. The information will not be shared with any other store associate. Your District Manager will work with district and corporate HR to ensure your illness is handled properly. • An associate diagnosed with HIV (AIDS) does not pose a threat to Food Handling and his/her work will not be restricted solely for that reason. { 10/14/2015 LUMAPRO Sleeve,Safety,48 In,Clear-Safety Sleeves and Tube Holders-lE52211 E522-Grainger Industrial Supply Lighting \ Bulb Recycling and Maintenance \ Safety Sleeves and Tube Holders t Sleeve,Safety,48 In,Clear Print Email Sleeve, Safety, 48 In, Clear CHOICE V LUMAPRO Price ® Qo,) Deliver onetime only Availability for Qry 48 !Go $3.71 /each Auto-Reorder Every t Month t$ — Shipping Pickup Shipping: pkg of 48 t Add to Cart Expected to arrive Thu.Oct 15.48 � p , ry i +Add to List Ship to:63101(Change) A Be the first to write a review I Ask&Answer tp�. Item#1E522 Mfr.Model At 1E522 UNSPSC#39101605 Y�How can we improve our Product Images? Catalog Page#636 Shipping Weight 0.2 lbs. 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Designed for installation in T-bar grid s ceilings,the NA1219 economy grade recessed troffer is a popular fixture type for many applications,including classrooms, hallways and retail. _ijeneralCrstci -BIT The NA1219 fixture housing is brake formed from heavy gauge cold rolled steel. Polycarbonate rotary style locking lampholders are utilized to ensure positive lamp retention and long life in high temperature applications. A clear,0.1°prismatic acrylic lens is standard with the NA1219 fixture. All fixtures utilize U.L approved components, are U.L approved and will bear U.L labels. FIXTURE ORDERING INFORMATION I _..._..._,-'``-._ea-...-.._.� .-,--_,... -. ... ;.c_--.::,_._..._.,_.....-....�..+._�,..a�...a-..c-.:._r.?e:x_....._—�=s..�ie.-.�•r— 0 _:V :'_ 11,10 OET D12 24 2 32 UV l LI S Lens/Louver: Lama Type: Voltage Selections: Ballast Selections: D12—CIear Prismatic Acrylic 32—GE 10322 UV—120-277V LI—GE Ultramax Low Ballast Factor (UniversalVoltage) GE72262 Size: Sockets: 24—2'x 4'Dimensions S—Stucci Socket 1231-HZ/S-SN :1 i I - i Phone:1-800-541-9082 ID: D >' Fax:1-888-214-7667 Web:www.optimumlighting.com PROJECT: i t i �� BDOS (,) C7 �,,�.DER% John �...: Sme 1887 IV 4 k ' U CUCINA AMERICANA 4°ti Go• �eaas� Cucina Elegante FEATURES: ` 1-3/4"Thick Egde Grain Hard Rock Maple Top * Finished w/Varnique * Food Service Stainless Steel Legs and Undershelf F *Type 18/304 stainless steel#3 polish, satin finish * Reversible Middle Shelf *Commercial Grade 3" Locking Casters *35" High Overall *Optional 10" Drop Leaves CUCE50 2-10" Drop Leaves CUCE40 1-10" Drop Leaf CUCE30 No Drop Leaf *Optional Dovetailed Maple Drawer w/Stainless Steel Front * Shipped knocked-down, easy-to-assemble * UPSable Model ize Wt CUCE50 50"x20" 100 CUCE40 40"x20" 91 CUCE30 30"x20" 82 19� 1/4" RADUIS ON TOP & CORNER EDGES. 3 BOTTOM EDGES EASED. 1 20--_1 MAPLE TOP 18 GA. 1 PERFORATED 71 12 SHELF 2" 16 GA, 18 GA, S.S. S.S. ANGLE SHELF 35 144 12 7j LOCKING CASTERS MATERIAL: Top: Edge Grain Hard Rock Maple Shelf: 18 gauge type 304 stainless steel, #3 polish, satin finish Legs: 18 gauge type 304 stainless steel, #3 polish, satin finish John Boos & Co 315 South First Street- Effingham, IL 62401 Phone: 217-347-7701 - Fax: 217-347-7705 Email: sales@johnboos.com -Web-site: www.johnboos.com Z-3 Clean Roo MT" FL/ Clean Room TM VL & VL Square Lay-in & Tegular io-vieaF REPLACEMENT PANEL AVAILA.LITV smooth texture 1715,1716,1720,1721 .Ado o 4Clean Room!panelsith Clean Room 1-1/2"suspension system t (Pg.267) • t i • • • Clean Room'"FL panels with Clean Room 15/16"suspension system(Pg.267) VL panels with Prelude®15116"suspension system(Pgs.279-280) Clean Room panels meet guidelines for controlled environments and USDA/FSIS guidelines. KEY SELECTION ATTRIBUTES TYPICAL APPLICATIONS Clean Rooms up to ISO Class 5 Clean Room FL,Clean Room VL VL(Perforated) (Class 100)(excludes items 869,B71) Clean Rooms . Lavatories/restrooms Excellent sound blocking CAC(35-40) Kitchens/food preparation areas Utility Rooms Durable—Washable,Scrubbable, Laboratories Soil-resistant Healthcare Nan-directlonal visual reduces scrap and installation time Patient rooms 30-Year Limited System Warranty Treatment rooms against visible sag,mold and mildew Semi-restricted surgical areas Emergency rooms COLORS White(Clean White with Gray Spatter Room VL&VL) (Clean Room FL) DETAILS (Other Suspension Systems compatible Refer to listing on page 172.) 1.Clean Room FL 2.Clean Room VL 3.VL awl 1, .ih 4.5.Clean Room FL with 15/16"suspension system Room VL with 1-112"suspension system 171 Techl-ines"877 ARMSTRONG armstrong.com/cornrnceilings �mstrong- p RECYCLED d Calculate LEED contribution at Clean Roo m TM F L/ = 7 O CONTENT armstrong.rom/greengenie ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ Clean RoomTM VL & VL 0114/, Square Lay-in & Tegular smooth texture - � - - - - - LOCATION DEPENDENT VISUAL SELECTION PERFORMANCE SELECTION Dots represent high level of performance. o• SUsp.Dwg. UL Classified _ a — y 5 6 _ o Edge Pgs.295-299 Item Dimensions Acoustics LL a.a Cn cc w i z 3 rn E in n d Profile armstrong.com/ No. (Inches) c y o `�+••� c M ? rn ® lit En ® N � �i _ catdwgs NRC -h = t—¢ © ¢ �� c�a ¢ i 0 BID- Hud d.y Clean Room'"FL Field Panel Block Guard+ Durability � 15/16"or 1,6,7 1715 24 x 24 x 3/4" 0.55 35 — Class 0.79 1-1/2" • A Square Lay-in 1,6,7 1716 24 x 48 x 3/4" 0.55 35 — Class 0.79 • • • • • • • • • • _ • A Clean Room"FL Border Panel 15/16"or 1,6,7 1720 24 x 24 x 5/8"❑ N/A 35 — Class 0.79 . . — • • • • . . Std — 1-1/2" A Square ay In 1,6,7 1721 24 x 48 x 5/8"0 N/A 35 — Class 0.79 . Std• • • _ • A 1,6,7 Other W:24"/L 24"—48" N/A N/A — Class 0.79 . • . . . • Std Size 5/8"Thick A Panels Clean Room"VL Unperforated 15/16"or 1,7 868 24 x 24 x 5/8"❑ N/A 40 — Fire 0.80 . — Stcl — 1-1/2" • Guard" Square Lay-in 1,7 870 24 x 48 x 5/8" N/A 40 Fire 0.80 Std • Guard VL Perforated(Not for Clean Rooms) 15/16"or 1 869 24 x 24 x 5/8" 0,55 35 — Fire 0.78 • • — — . . . Std — 1-1/2" Guard Square Lay-in _ 1 871 24 x 48 x 5/8"0 0.55 .5 — Fire 0.78 • + _ _ • . Std E:JGuard Total Acoustics`ceiling _ _.-..._.._._._.....-- _ �.... .._..._.._.....__ panels have an ideal combination of noise reduction and sound-blocking performance in one product Also see Optima'•Health Zone' and UitimaO Health Zone'"for use in Clean Rooms, SUSPENSION SYSTEMS 15/16" fir NOTE:Clean Room Class 5(Class 100) Prelude' Clean Room Clean Room UL Classified for Acoustics on Prelude*Plus XL*Aluminum (Steel or Aluminum) (Steel or Aluminum) 15/16"suspension system only. Prelude'XL Fire Guard'" PHYSICAL DATA r Material Anti-Mold/Mildew 30-Year Performance Guarantee&Warranty Wet-formed mineral fiber Ceiling panels with BioBlock®coating contain When installed with Armstrong'Suspension System. D• a mold-inhibiting agent that resists the growth Details at arm strong.com/warranty Finish of mold and mildew. 9 y 1715,1716,1720,1721—Soil-resistant polyester film Weight;Square Feet/Carton 868,870,869.871—Vinyl-faced membrane VOC Emissions 1715—1.02 Ibs/SF;48 SF/ctn Fire Performance (Excludes FL Border and VL Panels)Third-party certified 1716—1,02 Ibs/SF;64 SF/ctn Fire Performance and CAN/ULC 5702 surface burning Compliant with California Department of Public Health 1720—1.04 Ibs/SFI 48 SF/ctn characteristics Flame Spread Index surface u less CDPH/EHLB/Standard Method Version IT,2010,This 1721—1.17 Ibs/SF;64 SF/ctn Smoke Developed Index re or less 2 labeled.) standard is the guideline for low emissions in LEED, 868,869—1.10 Ibs/SF;48 SF/ctn Fire Guard:Afire-resistive ceiling lewhen used in CalGreen Title 24,ANSI/ASHRAE/USGBC/IES Standard 870,871—1,11 Ibs/SF;64 SF/ctn applicable UL assemblies 189;ANSI/GBI Green Building Assessment Protocol. NOTE:For assistance on proper Clean Room installation, ASTM E1264 Classification High Recycled Content contact TechLine at 1 877 ARMSTRONG. 1715,1716,1720,1721 -Type IV,Form 2,Pattern G H Contains greater than 50%total recycled Minimum Order Quantity: 868,870,—Type IV,Form 2,Pattern E content.Total recycled content based on product i carton,excludes other size panels. 869,871—Type IV,Form 2,Pattern C E composition of post-consumer and pre-consumer Fire Glass A (post-industrial)recycled content per FTC guidelines. Metric Items Available 1715M,1716M,1720M,1721 M,868M,870M, Insulation Value 869M,871 M—Metric items are subject to extended Humidity/Sag Resistance R Factor—1.5(BTU units) lead times and minimum quantities.Contact our HumiGuard�Plus ceiling panels maintain superior sag R Factor—0.26(Watts units) representative for more details. y resistance.Recommended for areas subject to high humidity,up to,but not including,standing water and outdoor applications. TechLine'"/1 877 ARMSTRONG LEED9 is a registered trademark of the U.S.Green Building Council armstrong.com/commceilings All other trademarks used herein are the property of AWI Licensing //^� (Se Clean roam) Company and/or its affiliates ®2015 AWI Licensing Company BPC 4& mstrong, 172 BPCS-3044-615 Printed in the United States of America v 1<,0AV SPECIFICATION SHEET Q Item No,: Qty.: N LLC'- Model No.: 0 Project No.: 2 Q Economy Series Hand Sink a. Economy 18" Hand Sink, Wall Mounted, Both Side Splashes,Lever (/y Waste, Overflow, P-Trap ,,. fN ❑EHS-18SDX m n p iA Mr ,. Mi aV"i xtq�4 41aQ'�z �w V) N Features Options a° • 18 Gauge, 300 series stainless steel ❑ Faucet Upgrade us • 6" Backsplash with 2" return ❑Apron Skirt • Goose neck faucet • Both left and right side splashes r- • 1-1/2" Drain opening (D • Strainer, overflow, and P-Trap included =t 90 • Z-clip mounting bracket • Easy to clean and sanitize CA a cD N Materials Mechanical v • Sink & Bowl: 18 gauge, 300 series stainless • 1-1/8"(29mm)faucet holes on 4"(102mm)centers Q steel • 1-1/2"(38mm)waste drain opening • Top: Backsplash is 18 gauge, 300 series N stainless steel Qo r (D (D e�,c�cgoa if Flyer Product ® AUTO Q U101"ES ,m (D In keeping with our policy of continuing product improvement,Elkay SSP This specification describes on Elkay SSP product with design,quality and reserves the right to change product specifications without notice, functional benefits to the user. When making a comparison of other pro- ducers'offerings,be certain these features are not overlooked. Elkay SSP 421 N.Freya St. Website:www.sspinc.net Spokane,WA 99205 Email:sspsoles@elkay.com Phone:800-726-0553 Fax:509-535-1493 ©2011 Elkay SNK-EHSI8SDXIOOCT2011 Page 1 of 2 Item No.: Qty.: N Model No.: LLC" L Project No.. N N J 2" 18 GA.[1.2mm] [51mm] [19 m] 300 SERIES#4 8" H S/S CONSTRUCTION [203mm ] [368mm ] 2 [50mm ] Q. 1 [ 152mm] Z CLIP 9" [229JM1 .� 18" t [457mm ] BACKSPLASH DETAIL 4" C [ 102mm] SPLASH MOUNT FAUCET [29mm ]0 TYP.2X [51 mm] W/6"GOOSE NECK SPOUT J 6" 6"[152mm]BACKSPLAS [ 152mm] W/2"[51 mm]RETURN 2" (CLIP DOWN) [51mm] RIGHT&LEFT SIDE SPLASH CO SHOWN t� 1" [25mm ] 7„ 3 12" [ 178mm] [127mm] R•W W/ .� 9' 7/8"[22mm]0 OVERFLOW 6" OVERFLOW P TRAP 10.1 >. 4' C [356mm ] 1 1/2"[38mm] [2�4mm ] 0 0 2" 6" 12" I.P.S.WASTE C 0 0 W I y N Y Bowl Dimensions Overall Size Drain Weight C Width Front-to-Back Depth Width Front-to-Back Height location (n A B D L W H DL T'S In. mm in, mm in. mm In. mm In. mm In. mm In, mm lbs. kg }C EHS - 18 - SD X 10 254 14 356 5 127 14 356 18 457 11.0 279 1 10.0 254 1 21 10 V Custom sizes also available I 0— Flyer Product N Side Splashes&Overflow Drain Overall Width-in > Economy Series Hand Sink W Elkay SSP 421 N.Freya St. Website:www.sspinc,net Spokane,WA 99205 Email:sspsales@elkay.com Phone:800-726-0553 Fax:509-535-1493 ©2011 Elkay SNK-EHSI8SDX100CT2011 Page 2 of 2 "V\(\ IJ ­'� FOOD SAFETY PLAN updated 1114115 FOOD SAMPLING AND COFFEE DEMO/SAMPLING DRAFT GUIDELINES FOR TOWN OF BARNSTABLE HEALTH DEPARTMENT SUBMITTAL BED BATH& BEYOND — (No Refrigerated Food Sales) NEW STORE LOCATION IN HYANNIS, MA IT IS STORE MANAGEMENT'S RESPONSIBILITY TO REVIEW THESE GUIDELINES WITH ALL STORE PERSONNEL INVOLVED IN FOOD SAMPLING.THE STORE MUST ALWAYS BE IN COMPLIANCE. PLEASE KEEP THESE GUIDELINES HANDY IN THE FOOD PREP ROOM AS A REFERENCE DOCUMENT SECTION I —FOOD SAMPLING OBJECTIVES: A good food demonstration should create some kind of exchange with the customers. This can be an awareness of new and exciting products, a different idea on presentation or a combination of the two. The objective is to engage the customer. Offering samples of pre-packaged food products and conducting coffee/tea demonstrations for customers enhances their shopping experience and provides a fun and interactive experience. The following procedures must be followed at all times. No employee may work or supervise in the food prep room, at the food sampling carts or at the coffee demo counter if ill or with cuts or infections on hands or wrists. The store must strictly follow the Bed Bath & Beyond General Food safety policies (see information at the end of these guidelines). No mops may be stored in the food prep room or any location where food is present. CERTIFICATION: - ServSafe food protection manager certification AND food allergen training is required of the General Manager and one other person. - At least one certified food manager must be on site whenever food samples are being prepared or served. - Proof of certification must be kept onsite and provided each year with the food license renewal. - A copy of the certification must be on the premises. - Certification is set up by Kelly Lay or Kelsey Sanders for this store. HINTS FOR A SUCCESSFUL SAMPLING PROGRAM: • Remember, this is Retail Theater!!! • Know the product! And don't forget the price!! • Be enthusiastic, fun and interactive with customers. The audience will only be interested if you are. • Use your own words and expressions in a natural easy style • Follow all food safety procedures • Keep the sampling station free of unnecessary clutter or packaging. • Have a clearly labeled, trash bag filled trash can (with a lid) in the food prep room and at each sampling location. • Promote sales by displaying food products for sale at the sampling station at which they are being sampled. OVERVIEW: All food samples are complimentary Food Sampling Menu: - The following is a list of food sampling menu items Bed Bath & Beyond employees plan to prepare in the food prep room for customer food sampling. - A food prep sink is not required for this menu but if the menu changes, a food prep sink may be required to be installed. The Town of Barnstable health department must approve any change in the menu. Non-Temperature Sensitive: Snack items (crackers, pretzels, nuts, dried fruit, cereals, chips), Savories (shelf stable salsas, spreads, sauces, dips, olives) Breads Dried meats (salami) 1 Olive oil (plain—without organic matter such as garlic or herbs) Dessert items (cookies, cakes and candies) Beverages (waters,juices, soft drinks) Temperature Sensitive: (OD Pasta Pasta sauce and other sauces "Heat and Eat" items (soups, sauces, sausages) "Ready Meals" (rice dishes) Olive oil (considered temperature sensitive of flavored with organic matter such as garlic or herbs) Oatmeal Coffee Preparing food samples for Passive Sampling and Active Sampling will be conducted on a daily basis as directed by the store manager and the corporate office. This activity is expected to take place for up to six hours per weekday and for up to eight hours per weekend day. • "Passive Sampling" refers to coffee sampling and the sampling of non-temperature sensitive individual size food samples displayed on Passive Sampling carts in the new food department of the sales floor. o One of the carts is near the Coffee Shop and planned for self serve coffee sampling. Employees may serve coffee to customers in addition to leaving it set up for self-serve. o Store associates must wear gloves when handling samples. In addition, hand sanitizer must be provided at each cart to use in between changing gloves. o Other Passive sampling carts are planned for individual self-serve food sampling of non- temperature sensitive foods. o The passive sampling stations must be monitored by food handler trained employees to ensure they are well stocked,tidy and clean at all times. o Utensils may be needed depending on the items being sampled o Napkins must be provided for customers at the sample station o A sign must be placed on the cart that reads as follows, "Before placing your order, please inform your server if a person in your party has a food allergy". • "Active Sampling" refers to individual size food samples that are displayed on the Active Sampling Carts in the new food department on the sales floor. These food samples can be temperature sensitive or non-temperature sensitive. o There are two Active Sample Carts and they are approximately 25' apart. o Store associates must wear gloves when handling samples. In addition, hand sanitizer must be provided at each cart to use in between changing gloves o All samples will be placed in individual size sample cups for customers to sample. This must only be done in the food prep room. o The Active Sampling Carts must be under the constant supervision of food handler trained store personnel. o Electrical outlets will be provided at some of the Active Sampling Cart locations to plug in the Volrath Cayenne 1001 Food Warmer in order to maintain food sample temperatures. o The Coldfest Cold Food Pan may also be used at the sampling cart. o Utensils may be needed depending on the items being sampled o Napkins must be provided for customers at the sample station o A sign must be placed on the cart that reads as follows, "Before placing your order,please inform your server if a person in your party has a food allergy" o Dome covers must be used for all trays/platters of samples of open food o Passive and Active Sampling Hours: Estimated to be noon-6pm each day of the week and 11 am-7pm on weekends. o Food preparation, food serving and sanitary procedures shown below must be followed at all times. FOOD PREPARATION PROCESS A. Instructions for BOTH Passive and Active Sampling: • The food prep room must have a three compartment sink with dual integral drain boards. The sink compartment must be large enough to completely immerse the largest item used for food preparation and food sample serving. This sink is dedicated to food prep and warewashing. This sink can not be used for general employee use or hand washing. • Employees must use the dedicated hand wash sink located in the food prep room to wash their hands during food prep (and in between changing gloves). This sink must have a hands free faucet. • The hand wash sink must be equipped with splash guards. • The food product must be removed from store inventory or back stock and marked"for store use". Food products must be taken directly to the food prep room. The amount of food brought to the food prep room must only be that which is needed for sampling on that day. • No food can be purchased and/or brought in from outside the premises to be used for food sampling • All packages of food that are marked"refrigerate after opening"must be refrigerated within 2 hours of being opened. If the package is left out and not refrigerated within 2 hours of being opened it must be thrown away. These open packaged must be marked with a date and time stamp upon being opened in order to track the 2 hour window. Once opened and refrigerated before the end of the 2 hour window,these items must be appropriately marked with a use by date that must not exceed 7 days. • Only prepackaged food will be offered for sampling. • Store associates must wear gloves when they are touching open food. Employees must properly wash hands in the hand wash sink in the food prep room (as instructed during food safety training)before putting on gloves. Employees must change gloves each time they handle a different food and must wash their hands in between changing gloves. Gloves are single use. Employee must put on a new set of gloves before serving food samples at the sample carts. • Only one type of food sample may be prepared by an employee in an area of the food prep room at any one time. Employees preparing different foods must locate themselves at different areas of the counter and use different utensils, cutting boards, dishes, etc. This must be done in order to avoid cross contamination from different food products. • In order to prepare food for customer sampling, individual size samples must be cut, broken, poured and/or scooped and placed into either small disposable sample cups or onto the heat safe casserole dish for the Vollrath food warmer at the sampling station. This must take place in the food prep room. The sample cups can then be transported to the sample station and kept at the correct temperature. The Coldfest cold pan must be used for food samples that must remain chilled. • Individual sample cups must be placed on a tray with a cover for sampling • If samples are already individually wrapped they should be placed in a bowl. A dome cover is not required • NOTE: All open food samples must be displayed in individual sample cups so that there is no bare hand contact on any food other than that which a particular customer samples. Example—if sampling cookies, remove package from the sales floor (or back room) and prepare samples in the food preparation room. Employee must wear gloves and break each cookie into bite size pieces. Each piece must be placed into a sample cup and then onto a serving tray with a dome cover. The tray is then carried to passive or active sampling cart(s). • Refer to the Bed Bath& Beyond Food Tasting Calendar which denotes which foods are considered foods for Passive Sampling and which foods are considered foods for Active Sampling. • Tongs must be provided at all Passive and Active Sampling Carts (except for the coffee cart). o Customers should use the tongs to pick up their sampled item or the employee in charge of the sampling can use the tongs when distributing the item to customers o Tongs may be plastic (disposable) • Set up a display for the sale of the product being sampled • Include the "Sampling Sign" o A chalkboard is available at each sampling station to write the item being sampled and price point. o When there is no sampling being conducted at the Active Sampling Cart,the chalkboard should always show the date and time of the next sampling. • The store associate in charge of the sampling event must keep track of the product being sampled by counting the inventory prior to and after the sampling event • A clearly labeled, trash bag lined trash can(with a lid) must be in the food prep room and at each of the sampling areas. Employees must monitor these trash cans and empty them as needed. Trash bags must be thrown away in the dumpster on site. Trash cans must be cleaned as needed in the janitor sink to protect from odors or from attracting insects and rodents. • All heated or chilled prepared individual samples must be discarded if not consumed within four hours. • All leftover food samples and leftover prepared food must be thrown away at the end of the day. Open boxes or bags of non-temperature sensitive foods (such as crackers and chips)must be properly sealed and then placed on the designated shelves or cabinets in the food prep room until the next sampling. All open food that has not been heated can be stored in a tightly sealed container in the refrigerator but must be date marked and thrown away after seven days. • The manager must assign a food handler trained employee to clean and sanitize all food prep and sample serving surfaces in the food prep room and at the sampling carts at least every four hours. The employee must use a cleaning solution and then the Quaternary sanitizer solution. The sanitizing solution must test at 200-400 ppm. Quaternary Sanitizing Test Strips must be used to test the concentration of the sanitizing solution. • Napkins must be provided at all sample stations. • The American Red Cross "Conscious Choking" sign must be posted in plain view in the employee break room and in the food prep room. B. Additional Information for ACTIVE Sampling: o Refer to the Food Tasting Calendar for foods to be prepared for Active Sampling. Those foods being listed as "active" shall be offered from the Active Sampling Carts in the gourmet food area of the store. o Any samples of foods that must be chilled or heated and maintained at a certain temperature ("temperature sensitive foods")may only to be offered to customers at an Active Sampling Cart. A commercial grade thin probe food thermometer must be used to make sure the food has reached the correct temperature (i.e. all heated foods must be brought to 140 degrees Fahrenheit and chilled foods must be brought to a temperature of at least 41 degrees Fahrenheit) before being served. o Commercial grade thin probe thermometers must be used to check food sample temperature in the food prep room and at each Active Sample Cart. The thermometers must be cleaned and sanitized in the food prep room after each type of food use. o Only commercial grade approved equipment can be used to prepare temperature sensitive foods in the food preparation room. Such equipment items are the refrigerator, microwave, food warmers, burner and convection oven. ■ Some foods prepared in the microwave, burner and convection oven in the food prep room are to be placed in individual sample cups on a casserole dish and then taken to the food warmer on the Active sampling cart in order to maintain the proper temperature. Such foods must be checked with the commercial grade thin F probe thermometer every two hours in order to make sure the food is staying at 140 degrees Fahrenheit. If not, it must be discarded after 2 hours. A time log must be kept at the sampling cart for these items and a sign must be placed on the cart showing the end of the 2 hour period. ■ All chilled individual food samples must be either kept at 41 degrees Fahrenheit in the Coldfest cold food pan or on in individual sample cups on a tray on the sampling cart. o A thermometer must be kept in the Coldfest cold food pan in order to check the temperature o All food must be discarded if not kept at 41 degrees Fahrenheit and not consumed within a two hour period. o A time log must be kept at the sampling cart for the items in the Coldfest cold food pan AND the samples being offered on a tray outside of the Coldfest cold food pan. o A sign must be placed on the cart showing the end of the 2 hour period. ■ The Active Sampling Cart may also be used to sample foods that are not temperature sensitive. ■ All Active Sampling must be conducted at a supervised sampling cart. A food handler trained employee must always be present at each of the Active Sample Carts during the sampling event. ■ Plastic utensils and napkins must be provided for customers at the Active Sample Carts. C. Additional Information for PASSIVE Sampling; • Refer to the Food Tasting Calendar for foods to be prepared for Passive Sampling. Those foods being listed as "passive" shall be displayed on the Passive Sampling Carts in the gourmet food area of the store. One Passive Sampling Cart is to be used for coffee sampling. • All food samples must be placed in individual cups on trays with dome covers in the food prep room. The trays must be placed on the Passive Sampling Carts in the gourmet food area of the store for customer sampling. • The Passive Sampling Cart must never be used for food samples that are temperature sensitive. • Utensils may be needed for customers (depending on the item being sampled). • Napkins must be provided for customers on the Passive Sample Cart. • Employees must monitor and replenish food samples as needed depending on customer traffic flow. PRODUCT SPECIFIC SUGGESTIONS: "Heat and Eat" Packaged Meals: • Heat in cooking equipment as instructed on the packaging. • Do not heat in large batches but only in amounts needed to serve warm to customers in individual sample cups during sampling time period. • Hold temperature and serve from APW warmer, food warmer/tray and/or on the casserole dish placed on the at the Active Sampling Station Baking Items: • Prepare for baking in microwave or convection oven as instructed on the packaging. • Allow baked item to cool • Place pieces of baked item into individual sample cups for customers SECTION 2: COFFEE/TEA BEVERAGE DEPARTMENT OVERVIEW: All samples are complimentary Coffee and Tea Demonstration and Sampling: o Coffee and tea sampling will be offered to customers in the new Beverage Department o A variety of styles of commercial grade and residential grade coffee and espresso machines will be on display and available for purchase. Some machines will be single serve and some will be used to prepare multiple cups of the beverage. ■ Demonstrations of coffee and espresso machine operations may be conducted at the Main Demo Counter as well as at other locations within the Beverage Department where machines are displayed. ■ Employees and vendor representatives will be conducting the demonstrations. They must wear gloves during the demonstration. A permanent hand wash sink is available for employees to use before and in between changing gloves. Hand sanitizer must also be available for employees to use in between changing gloves. ■ Coffee/espresso samples will be offered to customers from the different machines ■ Customers may be offered an opportunity to use the coffee and espresso machines themselves (under employee supervision)to make their own samples. ■ Employees must keep a"food grade cloth" in sanitizing rinse at the coffee/espresso machine demonstration areas in order to properly clean the steam wand of the coffee/espresso makers. ■ The steam wands must be removed and properly cleaned in the multi compartment sink in the food prep room at the conclusion of the demonstration. This will take place at least every four hours. ■ Milk/cream will be available for coffee/espresso machine demonstration and will be stored at 41 degrees. o Coffee and tea will also be prepared by employees in the commercial grade Bunn Coffee Brewer in the food prep room and then brought out to the sales floor in airpots for customers to serve themselves. o Sugar, dairy creamer and milk/cream will be available for customers in a central location within the department during the sampling period. All milk/cream will be stored at 41 degrees. o Coffee beans will be sold in bulk and the customer will have the opportunity to grind the coffee using equipment on the premises. Ground coffee or whole beans can be purchased. o Soda Stream soda making machines will be on display and available for purchase. o The manager must assign a food handler trained employee to clean and sanitize all surfaces used to demonstrate the coffee equipment and all surfaces used to prepare and serve coffee/tea samples and any food samples (such as cookies, candy, etc.). The surfaces must be cleaned and sanitized at least every four hours. The employee must use a cleaning solution and then the Quaternary sanitizer solution. The sanitizing solution must test at 200-400ppm. Quaternary sanitizing test strips must be used to test the concentration of the sanitizing solution. If allowed by the health department, some food items may be prepared for customer sampling during all coffee and tea sampling in the Beverage Department and in, if applicable, in the new Food Department. SECTION 3: Applies to either the food department or the coffee/tea beverage department SUPPLIES: Note—items noted below (*) must fit into three compartment sink for proper washing, rinsing and sanitizing. • Gloves (for food preparation and food serving) • Hand sanitizer for each sample cart/sample location for food sampling AND for the coffee beverage sampling • 2 oz Souffle Cups for individual customer food samples • Disposable cups for hot and cold beverages • Napkins • Tongs* (made of disposable material - for customer use and for use by employees) 0 Commercial grade thin probe food thermometers (for food prep room and for each Active sample station serving temperature sensitive hot and cold foods) • Platters or trays for transportation from the food prep room and for display of individual size sample cups at sampling carts* • Plastic utensils for customers' use during sampling • Paper plates (if needed) must be provided. Plates and bowls must be disposable. • Microwaveable pans for baking* • Microwaveable bowls for warming* • Casserole dishes* for keeping food samples warm on warmer tray** • Bowls* (for display of individually wrapped items at Sampling Carts)** • Food Covers* —to cover trays of individual size sample cups • Knives* for cutting foods for sampling during food preparation • Cutting boards* (NSF approved) for food preparation. Must be a size that will fit in each bin of the three compartment sink for proper cleaning • Drying rack for three compartment sink • Quaternary sanitizing solution for use in sanitizing in third compartment of three compartment sink, for use to clean all food prep and food serving surfaces and for use in a container at each sample cart for cleaning the thermometer between uses. • Garbage can liners • Quaternary Sanitary Test Strips to measure the concentration of the quaternary sanitizers in the water of third compartment of three compartment sink and sanitizing solution used for cleaning surfaces. • John Boos"CUCE" Cucina Elegante mobile sampling carts • Equipment used for Cooking/Warming (all NSF or UL approved): o Frigidaire Refrigerator for keeping foods/beverages chilled for sampling o APW Wyott Warmer o Volrath Cayenne Food Warmer(for warming foods and for heat holding samples) o Panasonic 1000 watt microwave for baking and for warming foods for sampling (model #NE-1054F) o Equipex Convection oven for baking and for warming foods for sampling o Conair stainless steel electric burner o Coldfest 6.5 Quart Cold Food Pan(for cold holding samples) (model#26CF) o Bunn Coffee Brewer(model#CWTF15-APS) o Bunn 2 lb. Bulk Grinder (model#G3HD RED) o Bunn 2.5 Liter Level Action Push-Pot Airpot(model #32125.0100) **items are taken from store inventory on an as needed basis. Not provided on"supply truck items" delivered to store AT THE CONCLUSION OF EACH FOOD DEPARTMENT AND/OR COFFEE/TEA DEPT SAMPLING: - Wash, rinse and sanitize all non-disposable items used for preparing and serving samples in three compartment sink. Items must be air dried on drying rack on the drain board at the end of third compartment of the sink. See instructions regarding washing, rinsing and sanitizing in a three compartment sink at the end of this memo. - Wash, rinse and sanitize (using proper mixed cleaning solution) all food preparation surfaces. Use the supply of test strips to test the solution being used - Wash, rinse and then sanitize (using the mixture prepared with Quaternary sanitizing solution) all food preparation surfaces. Use the supply of Quaternary Sanitary Test Strips to test the concentration of the solution being used - Wash, rinse and then sanitize (using the mixture prepared with Quaternary sanitizing solution) all Passive and Active Sampling Stations - Leftover heated food can not be reheated and must be thrown away. - Items such as open jars of sauce, savories, etc. must be stickered and date stamped and placed in the refrigerator for use for sampling within 7 days. If not used within 7 days the food items must be thrown away. - Opened bags of chips, crackers, etc. must be securely closed, stickered and date stamped and placed on food storage shelves at least 6" off the floor in the food prep room. If not used for sampling within 7 days the food items must be thrown away. - Place the Coldfest Cold Food Pan in the freezer for the next day's sampling How do / wash, rinse and sanitize food preparation equipment, dishes and utensils? You must use the 6 step "three compartment sink method": (1) Wash hands in the dedicated hand wash sink (equipped with splash guards) to the left of the far left sink compartment of the three compartment sink. (2) Fill the far left sink compartment of the three compartment sink with hot tap water (110 degrees Fahrenheit) and dishwashing detergent, and wash the items in this compartment. This is the ONLY compartment of the three compartment sink that may be used for warewashing. (3) Fill the middle compartment of the three compartment sink with hot tap water (110 degrees Fahrenheit) and rinse the items in this compartment. This is the ONLY compartment that can be used for ware-rinsing. (4) Fill the far right compartment of the three compartment sink with cool water and the Quaternary sanitizing solution, test the solution with the Quaternary Sanitizing Test Strips to make sure the concentration range is 200-400ppm and, if satisfactory, dip the items in this compartment for 30 seconds to sanitize. This is the ONLY compartment that can be used for ware-sanitizing. (5) Place the items in the rack to air-dry. (6) Wash hands in the dedicated hand wash sink (equipped with splash guards) to the left of the far left sink compartment of the three compartment sink prior to putting the clean items away. When items are dry they must be stored in plastic bins on wire racks in the food prep room to keep them clean until the next use. Bed Bath &Beyond GENERAL FOOD SAFETY POLICIES—EMPLOYEE ILLNESS/EMPLOYER POLICY Any associate whose illness, injuries or wounds could contaminate food or beverages (alcoholic and non-alcoholic) is prohibited from performing any activity that could contaminate food or beverage including, but not limited to, the preparation, demonstration (including tastings) and stocking of food or beverage ("Food Handling"). As an associate in our store, at some point you may be assigned Food Handling responsibilities. When assigned Food Handling responsibilities, you must inform your manager if you are not feeling well or if you have any of the conditions or illnesses listed below that could put the safety of our food or beverage at risk. In addition, the following guidelines must be adhered to by the associate: Sore throat with a fever • Associate is not permitted to perform Food Handling responsibilities. • Before returning to Food Handling responsibilities, the associate must have a medical release from his/her physician. Vomiting and/or Diarrhea • Associate is not permitted to work in the store. • Before returning to work the associate must have a medical release, or no symptoms for a minimum of 24 hours. Jaundice An associate with jaundice is not permitted to work in the store • Associate may return to work in the store when the associate's physician has worked with the local board of health and approved his/her return to work Foodborne Illness — if associate is diagnosed with an illness caused by one of these pathogens and has symptoms: o Hepatitis A o Salmonella Typhi o Nontyphoidal Salmonella (NTS) o Enterohemorrhagic and shiga toxin-producing E. Coli o Norovirus o Shigella • Associate is not permitted to work in the store. • Associate may return to work in the store when the associate's physician has worked with the local board of health and approved his/her return to work Open Cut or Wound on hands or wrists • Must be bandaged with an impermeable cover such as a finger cot or bandage. A single-use glove must be worn over the impermeable cover. Additional Information: • When an Associate is not allowed to perform Food Handling per above, the associate may be scheduled to work in a non-Food Handling capacity within a non-food department. The Company's reasonable accommodation policy will apply as needed. Alternatively, the associate will be sent home. • The associate will report jaundice or foodborne illness to the General Manager (or MOD) and the District Manager only. The information will not be shared with any other store associate. Your District Manager will work with district and corporate HR to ensure your illness is handled properly. • An associate diagnosed with HIV (AIDS) does not pose a threat to Food Handling and his/her work will not be restricted solely for that reason. Edward Don & Company Foodservice Equipment and Supplies Page 1 of 1 (=� Edward Don & Company Send to Printer BURNER SINGLE SS 120 V Item Number. 1022807 Supplier: CONAIR Case Pack: L2 EA/CS Order Unit: EA If you wish to purchase this product,please Login. Specifications • amps'.11 a • phase.1 ph • material:stainless steel • watts:1300 w • finish:brushed • voltage'.120 v • cord&plug.nema 5-15p,3' • general description:commercial burner • style/type:single-adjustable thermostat • nsf certified:nsf http://www.don.com/Catalog/productdetaiIprint.aspx?cat=ProductCategories&productld=l... 11/3/2015 Edward Don & Company Foodservice Equipment and Supplies Page 1 of 1 0, Edward Don & Company Send to Printer r sy WARMER 7 QT RIND COOK AND SERVE Item Number. H655 Supplier. APW WYOTT Case Pack Ll EA Order Unit: EA If you wish to purchase this product,please Login. Specifications • amps:8.3 a • capacity.7 ct • product height 10" • material stainless steel • product width:10-1/2" • temperature range up to 350 • watts:1000 w • colon.grey • voltage:120 v • cord&plug:nema 5-15p,60" • general description:countertop round cooker/warmer • style/type.wet/dry • product size:10-1/2"x 10 • nsf certified.nsf Description Countertop Cooker/Warmers • Perfect machines to cook and hold buffet food while saving countertop space • Stainless steel exterior and liners provide long life and even heat distribution • Insulated wet or dry operation,thermostatically controlled http://www.don.com/Catalog/productdetai I print.aspx?cat=ProductCategories&productld=... 1 1/3/2015 Edward Don & Company Foodservice Equipment and Supplies Page 1 of 1 (Z" Edward Don & Company Send to Printer h a WARMER MODEL 1001 FS 120V 80OW Item Number H643 Supplier: VOLLRATH Case Pack L 1 EA Order Unit EA If you wish to purchase this product,please Login. Specifications • amps'.5.8 a • extended description:polyester and glass fibers • product height.9-1/4" • material stainless steel • product width.13-5/8" • length-21-3/4" • watts:700 w • color:specify voltage'.120 v • cord&plug bottom mounted • general description:warmer model 1001 • style/type:full size Description Warmer • Thermoset fiber-reinforced resin well—self-insulating and maximum power eficiency • Capillary tube thermostat control supplies power only when needed for maximum power efficiency • Dome heating element uses up to 25%less energy and cocentrates energy into the well • Element's non-stick surface prevents scale buil-up for easy cleaning and longer operating life http://www.don.com/Catalog/productdetaiIprint.aspx?cat=ProductCategories&productid=... 11/3/2015 6/5/13 Edward Don&Company Foodserace Equipment and,,; Edward Don & Company Send to Printer OVEN CONVECTION SINGLE DECK ELE Item Number: 1001707 Supplier: EQUIPEX Case Pack: Q 1 EA Order Unit: EA Ifyou wish to purchase this product,please Login. Specifications • amps:15 a • capacity.2 wire racks/1 bake tray • product height:10" • material:stainless steel • accessories:aluminum bake pans.timer • product depth:17" • product width:18-1/2" • watts:1700 w • color:silver • voltage:120 v • brand:sodir • cord&plug:nema 5-15p • general description:convection oven • styie/lype:countertop-single deck Description Countertop Convection Ovens • Compact oven with unique airflow design bakes quicklyand evenlyto intensifyand seal in flavor • Oven creates true convection pattern thanks to rear fan and heater assembly • Stainless steel construction inside and out;two or three wire rack models • Four bake tray capacity • 1001708 has two high-speed quartz heating elements overhead with separate broiling and convection modes #<.jAV SPECIFICATION SHEET Q EFL Item No.. Qty.: y &V, LLC` Model No.: w Project No.: Q Economy Series Hand Sink 0L Economy 18" Hand Sink, Wall Mounted, Both Side Splashes,Lever to Waste, Overflow, P-Trap N I ❑EHS-18SDX M n O O .x N `' <D <D N Features Options aD • 18 Gauge, 300 series stainless steel ❑ Faucet Upgrade c/a • 6"Backsplash with 2"return ❑Apron Skirt • Goose neck faucet , • Both left and right side splashes • 1-1/2" Drain opening =0 • Strainer, overflow, and P-Trap included Qp • Z-clip mounting bracket ;0 • Easy to clean and sanitize CA a N Materials Mechanical 'a • Sink& Bowl: 18 gauge, 300 series stainless • 1-1/8"(29mm)faucet holes on 4"(102mm)centers N steel • 1-1/2"(38mm)waste drain opening • Top: Backsplash is 18 gauge, 300 series v, stainless steel 90 r- <D (D �GL CAD, Q Flyer Product AUTO , TES r O U m In keeping with our policy of continuing product improvement,Elkay SSP This specification describes on Elkay SSP product with design,qualify and reserves the right to change product specifications without notice. functional benefits to the user.When making a comparison of other pro- ducers'offerings,be certain these features are not overlooked. Elkay SSP 421 N.Freya St. Website:www.sspinc.net Spokane.WA 99205 Email:sspsales@elkay.com Phone:800-726-0553 Fax:509-535-1493 ©2011 Elkay SNK-EHS18SDXI OOCT201 1 Page 1 of 2 0) Item No.: Qty.,. a Model No.: 'LLC'" Project No.: N N J 2" 3/4" N 18 GA.[1.2mm] 16 mm] [ 19+m] 300 SERIES#4 = 5/S CONSTRUCTION [203mm ] [ 368mm ] [50mm ] —� Cf) [152mm] Z CLIP 9" N L [229JM1 i" [457mm ] BACKSPLASH DETAIL L � [�02mm] SPLASH MOUNT FAUCET D TYP.2X [ 29mm ] 51 mm] W/6"GOOSE NECK SPOUT [ J 6" 6"[152mm]BACKSPLAS [ 152mm] W/2"[51 mm]RETURN 2" (CLIP DOWN) [51mm] C RIGHT&LEFT N SIDE SPLASH SHOWN 00 V, 17 [25mm l 7" 5" 3 12" [ 178mm] [ 127mm] R.W W/ OVERFLOW b— 91, 7/8"[22mm]O N 6„ OVERFLOW P TRAP 4' E 14 1-1/2"[38mm] [2054mm l 0 2" 6" 12" [356mm l I.P.S.WASTE C 0 0 W Economy Hand Sinks Bowl Dimensions Overall Size Drain Weight C Width Front-to-Back DepDth Width Front-to-Back Height Location N A B L W H DL in. mm in. mm in. mm in. mm in. mm in. mm in. mm lbs. kg EH5 - 18 - SD X 30 254 14 356 5 127 14 356 18 457 11.0 279 30.0 254 21 10 a * Custom sizes also available I a Flyer Product NSide Splashes&Overflow Drain Overall Width-in >` Economy Series Hand Sink a W Elkay SSP 421 N,Freya St. Website:wwwsspinc.net Spokane,WA 99205 Email:sspsoles@elkay.com Phone:800-726-0553 Fax:509-535-1493 ©2011 Elkay SNK-EHS18SDXIOOCT2011 Page 2 of 2 Via: Overnight 3rd Party Billing CASIGO LETTER OF TRANSMITTAL Architecture ♦ Engineering TO Town of Barnstable DATE October 2, 2015 Health Division 200 Main Street Hyannis, MA 02601 Tel: (508) 862-4644 ATTN Marybeth McKenzie RE Bed Bath & Beyond Southwind Plaza 65 Independence Drive Hyannis, MA 02601 We are transmitting herewith the following: QUANTITY DESCRIPTION Three (3) each Revised Drawings P1.1, P2.1 and P3.1 One (1) Response Letter with enclosures Remarks: Please find enclosed documents for your review. Please contact me with any questions. Regards, CASCO Jack Reynolds Project Manager w/encl. & '/2 Print M. Glenn Rechtenbaugh— BBB (w/encl. via Email) Michael Chinnici— BBB (w/encl. via Email) NAC, ACT K:1BBB1Projects\Hyannis,MA BBB 7151071WP1Permit\Trans Town Health Response 151104.docx CASCO DIVERSIFIED CORPORATION 10877 Watson Road Portland,OR St.Louis,MO 63127 Edison, NJ 314.821.1100 CASCO November 4, 2015 Architecture ♦ Engineering Town of Barnstable Health Division 200 Main Street Hyannis, MA 02601 Tel: (508) 862-4644 Attm Marybeth McKenzie Re: Bed Bath & Beyond Southwind Plaza 65 Independence Dr. Hyannis, MA Dear Marybeth, I have provided responses and attached supporting documents to Staff's comments as follows: 1) Due to your menu, an exterior grease trap will need to be provided, 1000 gallon minimum, or a variance from the health department will need to be obtained. If you are planning on applying for the variance, please let me know and I will forward the information. Variance application must be applied for 15 days prior to the Board of Health meeting. Please refer to revised construction document sheets P1.1, P2.1 and P3.1 for the addition of the 1000 gallon grease trap located on the exterior of the facility. 2) The food carts used for sampling were approved, but the wood shown on top must be an approved hard wood. Also hand washing stations will not be needed at these stations, but gloves and hand sanitizer must be provided with each cart. Please refer to the attached cut sheet for the food carts. The wood tops are 1 1/2" thick hard maple. 3) Dumpsters must be screened from view and 10' off the property line. The dumpsters and compactor screening has been addressed and approved within the landlord's shell documents. An 8'-0" screen fence with privacy slats has been detailed as part of the landlord shell package. I have attached a copy of these approved landlord provided details for your reference. 4) All employees hand sinks must be hands free type. I have attached the policy of approved faucets that may be used. Refer to revised sheet P1.1 and the attached hand sink cut wrist blade cut sheets for compliance. 5) You will not be required to install a prep sink due to your limited prep, but if your menu expands then you may have to provide one in the future. I have attached the policy. Noted. 6) Only paper and plastic plates and utensils for serving may be used because you don't have a dishwasher. I have attached the policy for this too. Noted. 7) The hand sink in the prep area will need a splash guard on the left side, next to the drain board. Refer to revised sheet P1.1 and the attached hand sink cut wrist blade cut sheets for compliance. CASCO DIVERSIFIED CORPORATION 10877 Watson Road Portland,OR St.Louis,MO 63127 Edison, NJ 314.821.1100 ME CASCO Architecture ♦ Engineering 8) Please forward me the specifications on the equipment that will be used in the food prep area. There is a note in the food Safety plan to only use commercial grade, but I would still like the specs on the specific equipment for your folder. An equipment list is being compiled and I will forward to you under separate cover. Regarding the Food Safety Plan provided: Noted a) It is noted to that if food is kept out of the safe temperature zone then it must be discarded after 4 hours. Barnstable only allows a 2 hour window for this practice and a variance will have to be given to the facility regarding the products to be held as time being the critical control point. I noted that you have olive oil as a non- temperature product to be sampled, but if organic matter (garlic/ herbs) are added to the oil it must be treated as a temperature sensitive product due to the anaerobic atmosphere that oil creates. This also goes for the spreads, sauces, dips; if they are not shelf stable then they must be considered temperature sensitive. I have attached the police regarding the variance. If you have any questions please let me know. b) The Cambro cold pan, noted under food prep process, must have a thermometer it to check temps. c) One person must be allergen certified, which you note, but even though you are not selling your product you may want signage on the carts"Before placing your order, please inform your server if a person in your party has a food allergy.' This protects your company and the public of allergic reactions. Two people need to be Certified Food Managers and one must be on site while prepping or serving food. Regards, CASCO Jack Reynolds Project Manager Enclosures: Three (3) each Revised Drawings P1.1, P2.1 and P3.1 One (1) Food Cart Cut Sheet One (1) copy approved ILL provided details for dumpster and compactor screening One (1) copy hand sink cut wrist blade cut sheets cc: Glenn Rechtenbaugh— BBB Michael Chinnici— BBB NAC, ACT CASCO DIVERSIFIED CORPORATION 10877 Watson Road Portland,OR St.Louis,MO 63127 Edison, NJ 314.821.1100 11/4/2015 Kitchen Carts:Cucina Elegante-Maple Top w/Optional Drop Leaves John 1d00i5Logln 6+0 Mr Products Search • GiIAL Home Products How To News Dealers Chefs About Media catalogs FAQ Contact Shop By Category TUCE" Cucina Elegante Boards/Blocks/Kitchen Furniture Cutting Boards Traditional Butcher Products> Boards I Blocks/Kitchen Furniture> Kitchen Carts Blocks Kitchen Islands/Tables Overview Spec.Sheets Gourmet Butcher Blocks Kitchen Carts Care&Maintenance 1-1/2"Thick Hard Maple Top(Edge Grain)w/VarnigUe Countertops/Surfaces 2 Food Service Grade Stainless Steel Shelves Work Tables Middle Shelf Reversible tl�l/� I Sinks 1 Grease Traps/ Dovetailed Maple Drawer With Stainless Steel Front Faucets t Available With 10"Drop Leaves Dishtables Stainless Steel Legs Shelves/Racks/Stands Contract Furnishings Commercial Grade 3"Locking Casters 35"High Overall • Made In The USA _ '; Weight ;:rton Image Re ELEGANTE VAR QUICKCK SHIP CUCE30 662969011741 83.00 37X23X15 la $859.00 SHIP ELEGANTE 30X20XI10"DL QUICK S VAR QUICK SHIPIP CUCE40 662969011734 91.00 37X23X15 Im $969.00 ELEGANTE 30X20X1-112 10"DL VAR QUICK SHIPIP CUCE50 662969011727 100.00 37X23X15 $1,109.00 Products How To Purchase Chefs Catalogs New Products News FAQ Boards i Blocks/Kitchen Furniture New Products About Us Countertops/Surfaces Prose Release History Contact Us Work Tables Shows GO GREEN Sinks Dealersalers Certified Listings A Qi U Dishtables Dealer Login Shelves I Racks/Stands Find A Rep Contract Furnishings Credit.Application Media Video Image Library IPAD/IBOOKS Cara&Maintenance http://www.j ohnboos.com/Item s_page.asp?Sales Code=&grp=J BC 0053b&Prod=2&Page=22&Group=30&hdg=%22C U C E%22%20C uci na%20EI egante%20%20... 1/2 CHAN LINK FA41M W/ Al JOINTS Pmja Tt, PIeVACY s1AT5 TO WnCFC TO ME -1 W CAY THAN LINK FAME W/ Al JO811S HATCH AD.IwACE A SOLD FRAME $TEFL ILWMIIIC IMP. PRVAcr sws ro wE1nm TE HAKE su�ACE Facade Renovation: MATCH ATYCENT A SOW FRAME 2' 3' SUFFICE POST #I 1µ FBLDRJN ATCH BED BATH& IWEIP 2' GATE POST 1 Pon w/STRIKE Sw GATE msr , B_-- ss muss Roo § Southwind (ttP 2 40FS) CM 2 9OES) CIV 2 SEES) wR,V4 _ �ILONG Plaza 65 Independence Drive Hyannis,Nw JpM sEA,v+r RFFORIG FALER-FULL `• '1 DEPTH OF Jaw ....L:::I _4=:..II:::.I Y • •. REFER TO--m- -TENSER BAE l i CROP&'A u; (TiP 4N90E5) ro BAR °ExaINGSimc x' ••II.L-(�.; l J I FORII'aI'I"_I..::. ° STAR P� t m,•,E MEN O,EN,RG _T GATE (TiP 4 siDEs) 'J1� �wFas vxF owner MIN. z'S0 GA HEArr OJf(Gl51FR PA SPHERE 41ILL NOE DEPTH FRAME(TMP Nam. F (TIP fMIX 9E6 O SET RIL PASS 1FMlICN OP ININRACE CON4 I'-ISF"[IS^.•_:i,!' 0 S"SID OEM • IN IMR-ROK(IMP.) III L it 36' 4 AGES) IZ'-0 RPE SEEK W/ 7w wmm-31P W-0' 3S3'4'Sr-RATE WRM FN.Tm. IE7OCHAIN s XME LINK FENCE ELEVATION/DETAILS CHAIN LINK FENCE ELEVATION/DETAILS TOLN (YP.) CN Ai SEEK e00 Boylston street Suke 130E N5 P301 SCALE'.a R^ FoODNG Bo40n,NIA 02159 N01 SCALE:6 IIFoflW¶ON,FSFFR AID iPAY61110 ] � _ tel 617 896 4920 A]e, NOTE `'•a c001M.ND.Fill W/ • M1rtert v. W-r .. . ,!. �.. ILTUL CPME NlURONS • :' A�.•.! �. M4, 17'-0' ,5-CSTAIR SECTION ALLEVATO A111a ato Architects Inc 31Hayward street,Frankin MA 0203e soe Sze ono /aK 50S 528 9454 o D � I /2 g i li - R§•. § ARM WALL Seal CHIN UNK FENCE,M. 52'-6' AD, OAl IWL D FAIF OF D D FTN4m TWu MAE fu1ERE COYPACwR RLIID D VJ Taw Y m Snit B/1EIUM D gpUN� M IFIVJIf b o O.D.CXv.RAIL POSE 4-Ir s'-0'D.G.wx.-RFtTswm FACE OF WAIL - Consultant 7777 G / a DUMPSTER PLAN REAR COMPACTOR aBt eOALE:t uz-1'E 11 6•LONG PPE&EE E 4 Re Ens D — 4 •I`///I`\VI` '._.�IJ. �j�f.[I"�J. ,. No.Date 11..etl for I-I:--1 LJ FlN.CPAA VN6ES V.I F. 2 EXTERIOR STAIR SECTION A3 �'W G1LV.SIEIl BN!➢ING s.CC.NAK 4'Nax. 1i'W r'.s1EEt RK RAL 5-7'^ ;� 2'-r 6'-71/2- e-e 11' 8•-1 1/7 L------------------- `-------�-------------- 0 SIDE ELEVATION ,! 1 L 2O FW JDATION V-2, 2 1/4. ��\ 6'6' NOff: s 7 K1 ,, Ir 4 SAM SEED_QM RAL 8' SLE 9•cC 3/Aws FOR NORE INFORNATKM _ STAIR............ DOWN IR DETAILS, (6)I/2•K fi•ELL BD BIX1S- ~ 0 1 g 3 DUMPSTER DETAILS, CNIJ US 4 �5 u ,Wr 2 �' i ii - a� ATa1 AWNING o o EVERY 1fi•o.c. AREA�5 I TRAFFIC SHB &PRECAST SHAPES DOAxSWf W- ,/`T' 2•qep 7 5/C .. o' i O 1/4'GAV.STEEEL RAZE � w`CR NANLIT PART c0 _ BOOT 1 1/2• w/cu:Am f- ROM KEEP II'.4 mv. BWf/0. w 51EEL WE NaL Dare § TYPE A TYPE B W� p As r a w/NON 1.NOTES AG4.uN ESS Draw___ _ ing N0. OTHERWISE NOTED ARE ttR `_--cwxEa TO CML BUILDING A3 01 e DTL C�DOWNSPOUT/RAIN SHEILD s PRECAST SHAPES , PLAN/ELEVATIONS EXTERIOR STAIRS A300 SCALE:&A'a 1'-0' A301 SCALE:3"-1'-0' A301 SCALE:1/8'.1'-0- S %aID-BeG BaN&B1O PM-N.. No. 1412 Elkay 45919C 4" Wrist Blade Handle (Pair) Page 1 of 2 Li About Us I Shipping&Policies I Contact Log In New Account (0)items 1Our Experts Are Herre To Help! 800-518-5388 Commercial Plumbing Parts III Helping Make Your Job Easier By Manufacturer By Category Resources Advanced Search ISearch Entire Site Home > Elkay 45919C 4" Wrist Blade Handle (Pair) Model#:45919C Part#:146773 Manufacturer:Elkay 19 Print Price: $35.77 Qty: Shi in Info Money Back PIP- g Guarantee Delivery ery Map --A& This is a genuine Elkay 45919C 4"Wrist Blade Handle(Pair). Product Summary Part#:146773 Manufacturer: Elkay Need Product Assistance? Model#:45919C Call Us MANUFACTURER INFO 800-518-5388 -or- Elkay is the preferred source for products of superior value.Elkay is a supplier of high value commercial plumbing products that include drinking fountains,water coolers,faucets,and repair parts. >LNE CHAT Kully Supply is committed to offering the best product support through our knowledgeable customer service team.If you have any questions,feel free to contact us. Links ` O About Us o V Qkho lzr l[t " About US Shipping&Policies '..I5by blZratBM B� �' TRuaT au.+.rto ,k=" ��Itj TYr� 11-i71-15; Kully Supply has been in business since Our Other Stores 1987.Over the years,we have evolved Contact Us from a small distributor of hard-to-find � 4 - also accept Purchase Orders from parts to a mainstream supplier of a Blog _v/$f� -f'" ��! Schools and Government Agencies as well as Corporate Purchase Orders, complete commercial plumbing product Site Map DISC-VER Qk))SLP. For additional information contact us at: line. 1-800-518-5388 More About Kully Supply... Some plumbing fixtures in this store may contain lead.Lead is harmful to humans,especially young children.All images are the property of ©2015 Kully Supply,Inc. KullySupply.com and are not to be used without written consent.For additional information contact us at:1-800-518-5388 http://www.kullysupply.com/elkay-45919c-4-wrist-blade-handle-pair 10/26/2015