Loading...
HomeMy WebLinkAboutUNIDINE @ CC5 BANK - CLOSED FOOD UNIDINE @ CCS BANK 1500 Main St. Barnstable f - Septic File in 1520 lyanough Road STREET FILE pFINK1t7 Town of Barnstable BOARD OF HEALTH John T. Norman Board of Health Donald A.Gaudagnoli, M.D. oiWNSTABLE F.P.(Thomas)Lee,. MASS Daniel Luczkow.M.D. Alt. 200 Main Street, Hyannis, MA 02601 ga Phone: (508) 862-4644 Fax: (508)790-6304 www.townofbarnstable.us Permit to Operate a Food Establishment In accordance with regulations prcmulgated 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: 1117 Issue Date: 01/01/2022 DBA: UNIDINE AT CAPE COD FIVE BANK OWNER: UNIDINE CORPORATION Location of Establishment: 1500 IYANNOUGH ROAD HYANNIS„ MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 136 OutdoorSeating: 0 Total Seating: 136 FEES FOOD SERVICE ESTABLISHMENT: $300.00 YEAR. 2022 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2022 B&B- FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: MOBILE-ICE CREAM: G�� FROZEN DESSERT: Thomas A. McKean, IRS, CHO, Health Agent FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: i 'THE r Initials: �. Town of Barnstable Date PaiA2 Amt Pd$ * BARNSTABLE, Inspectional Services Ass. $ �i��g,�f T;$ i6;q. �0 ,asn ArFo►��> Public Health Division V` Thomas McKean,Director 200 Main Street,Hyannis,MA 02601 Office: 508-862-4644 Fax: 508-790-6304 APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE 12/15/2021 NEW OWNERSHIP RENEWAL x NAME OF FOOD ESTABLISHMENT: UNIDINE CORPORATION- FIVE CENT SAVEINGS BANK ADDRESS OF FOOD ESTABLISHMENT: 1500 LYANNOUGH RD HYANNIS MA 02601 MAILING ADDRESS(IF DIFFERENT FROM ABOVE): 4721 MORRISON DR STE 300 MOBILE AL 36609 E-MAIL ADDRESS: Tax-LicenseAL@compass-usa.com TELEPHONE NUMBER OF FOOD ESTABLISHMENT: `�� .• TOTAL NUMBER OF BATHROOMS: 8 WELL WATER: YES NO X ... (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: X SEASONAL: DATES OF OPERATION: ! i TO i l NUMBER OF SEATS: INSIDE: 136 OUTSIDE: 0 TOTAL: 136 S( SEATING: MUST OBTAIN A COMMON VICTUALLER'S LICENSE FROM LICENSING DIV. s ***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? N/A IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S)? N/A TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW) X FOOD SERVICE X RETAIL FOOD-ONLY required for TCS foods(foods requiring refrigeration/freezer) _BED& BREAKFAST _CONTINENTAL BREAKFAST _COTTAGE FOOD INDUSTRY(formerly residential kitchen) , MOBILE FOOD _FROZEN DAIRY DESSERT MACHINES ... (MONTHLY LAB ANALYSIS REQUIRED) CATERING ... (CATERING NOTICE REQUIRED BEFORE EVENT(SEE PAGE#2) *** SEASONAL,MOBILE & NEW FOOD ONLY*** REQUIRED TO CALL HEALTH DIV.FOR INSPECTION PRIOR TO PERMIT BEING ISSUED PLEASE CALL 508-862-4644 Q:\Application FonnsTOODAPP 2020.doc i ..i a OWNER INFORMATION: FULL NAME OF APPLICANT UNIDINE CORPORATION SOLE OWNER: YES NO OWNER PHONE# ADDRESS CORPORATE OWNER: UNIDINE CORPORATION CORPORATE ADDRESS: 4721 MORRISON DR STE 300 MORILF AL 36609 PERSON IN CHARGE OF DAILY OPERATIONS: 6o'-8 Z ��- List(2) Certified Food Protection Managers AND at least(1) Allergen Awareness Certified Staff + All FOOD ESTABLISHMENTS must have 1 Certified Food Protection Manager PER SHIFT. **ATTACH COPIES OF CERTIFICATES** The Health Div. will NOT use past years' records. You must provide new copies and POST THE CERTIFICATES at your food establishment. Certified Food Managers Expiration Date Allergen Awareness Expiration Date �P rL Z 1 _ ?-�? AL 12 /15 /2021 SIGNATURE OF APPLICANT DATE ***FOOD POLICY INFORMATION*** SEASONAL FOOD SERVICE: All seasonal food establishments,including mobile trucks must be inspected by the Health Div. prior to opening!! Please call Health Div.at 508-862-4644 to schedule your inspection. Please call at least(7)days in advance. FROZEN DAIRY DESSERTS: Frozen desserts must be tested by a State Certified lab prior to opening and monthly thereafter, with sample results submitted to the Health Div. Failure to do so will result in the suspension or revocation of your Frozen Dessert Permit until the above terms are met. CATERING POLICY: Anyone who caters within the Town of Barnstable must notify theTown by fax or mail prior to catering event. You must complete a catering notice found at httl2://www.towiiofbarnstable.us/healtlidivision/al2plications.asp. OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. NOTICE: Permits run annually from January 1 st to Dec.3I't each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC Ist. Q\Application FormsTOODAPP REV3-2019.doc •� Town of Barnstable BOARD OF HEALTH John T.Norman r: Board of Health Donald A.Gaudagnoli,M.D. Paul J.Canniff,D.M.D. 200 Main Street, Hyannis, MA 02601 F.P. Thomas Lee Alternate Phone: (508) 862-4644 Fax: (508)790-6304 www.townofbarnstable.us Permit to Operate a Food Establishment In accordance with regulations promulgated under authority of 105 CMR 590.000 M.G.L. Chapter 94 Sections 305A, 3056, 146, 189 and 189A; Chapter 111, Sections 5 and 127A, a permit is hereby granted to: Permit No: 1117 Issue Date: 01/01/2021 DBA: UNIDINE AT CAPE COD FIVE BANK OWNER: UNIDINE CORPORATION Location of Establishment: 1500 IYANNOUGH ROAD BARNSTABLE, MA 02630 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 136 OutdoorSeating: 0 Total Seating: 136 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, IRS, CHO, Health Agent FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: Initials. Town of Barnstable 1"S-321 Inspectional Senices I Dq MAM, C 1* /�—'a1 I mo}//— 1659. Pxublic Health Division Thomas McKean,Director 200 Main Street,1 Iyannis,TN't-A 02601 Oftim 508-862-4644 Y,'�x: 508-'M-0304 APPLICATION FOR PERM,, 'IT TO OPERATE A FOOD ESTA'BIAS 11NI ENT DATE NFIVOWNERSHIP RENEAVAL A NAME OF FOOD ESTABLISIMEN7" ADDRESS OF FOOD ESTABIASHMENT: JAS", MAILING ADDRESS(IF DIFFERENT FROM ABOVE-): Lk E-MAII..ADDRESS: ClArk TELEPHONIE NUMBER OF FOOD ESTABLISIVNIENT: (�o )956 PAL-� TOTAL,NU,.'%IBER OF BATH ROOMS: WELL NVATFR:YES...--NO__-�— ...(ANNUAL WATER ANALYSIS REQUIRE1)) ANNUAL: SEASONAL: NUMBER OF SEATS: INSIDE:1'_AO 04,T.;"UD 10 TOTAL: Y,1)u........... SEATING: MUST OBTAIN A COININION VICTUA.LLER'S IJCENS . [XI�NSINGDIV. ***OUTSIDE D1NJNGREMINDLR,1*,� OUTSIDE DICING,MUST BF Xz"PROVED BY TnE IlEAL'I'll DIV.AND LICENSING,AND IN11,,XI'OUTSIDE DINING R EO Ul RENI EINTPS, IS W'Arr STAFF PROVIDED FOR OUTSIDE DINING? IS AN AIR CURTAINII.ROVIDED AT NVAlTST-1k-p'SERVJr'!i'D00R(1 Yf TYPE OF ESTABLISHMENT: (PI.EASf.ClJECN FOOD SERVICE —1-RETAIL FOOD-ONLY required for TCS foods(foods requiring BED&BREAKFAST CONTINENTAL BREAKFAST COTTAGE FOOD INDUSTRY(formerly residential kitchen) MOBILE FOOD FROZEN DAIRN'l)),'.SSEIII'j"IACIiIN?ES...(MONTHLY LAB ANAL)'SIS REQUIRED) CATERING...(CATERING NOTICE REQUIRED BEFORE EVENT(SEE I'AGE n) SEASONAL,MOBILE&NEW FOOD ONLY*** REQUIRED TO CALL 111.1'.ALTII DIV.FOR INSPECTION PRIOR TO PERMIT BEING ISSUED PLEASE CALL 508-862-4644 Q.'vAppfiCalion P'0-mSU,'000APP 2020 dw f► OWNER INFORMATION:' FULL,NAME OF APPLICANT SOLE.OWNER: YES/6 OWNER PHONE# ADDRESS CORPORATE(OWNER:: CORPORATE A:DDRESS.:. -In ".: 3i?`4}.. Mobje. PERSON IN CHARGE OF DAILY OPERATIONS: List(2) Certified Food Protection Managers AND at least(1)Allergen Awareness Certified Staff All FOOD ESTABLISHMENTS'rnust have I Certified:Food Protection Manager PER SHIFT.. **ATTACH COPIES OF CERTIFICATES" The Health Div..will NOT use past years'.records. You must provide new copies and POST THE CERTIFICATES'at your food establishment. Certified Food.Managers Expiration Date: Allergen Awareness Expiration Date- add KJA,2. SIGNATURE OF APPI ICANT DATE ***FOOD POLICY INFORMATION*.** SEASONAL FOOD SERVICE:All seasonal food.establishments;including mobile:trucks must be inspected by the Health.Div. prior to obenin*!! Please call Health Div.at 508-862-4644 to schedule your inspection. Plem call at.least('7)days in advance:. FROZEN DAIRY DESSERTS: Frozen desserts must be tested by a State Certified lab prior to opening and monthly thereafter, with sample results submitted to the Health Div: Failure to do so will result in the suspension or revocation.of your Frozen pessert> Permit until the above.terms are met. CATERING POLICY Anyone who caters Mthin;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.townoiba rnsta ble.usilica It lid ivision/a2plications.asp: OUTDOOR COOKING: Outdoor cooking,preparation,or display of-any food product by a food establishment is prohibifM. NOTICE: Permits run annually fro .January 1st;to Dec.31"each calendaryeai. IT IS FOUR ItESPQNSIRILITY TO RETURN; THE COMPLETED APPLICATIONS)AND REQUIRED FEES BY DEC Ist. QA Application Forms\.FOODAPP fr1 V3=201+}.doc I Town of Barnstable BOARD OF HEALTH John T.Norman Board of Health Donald A.Gaudagnoli,M.D. nAX-MA U. Paul J.Canniff,D.M.D. MAM F.P. Thomas Lee Alternate 200 Main Street, Hyannis, MA 02601 Phone: (508) 862-4644 Fax: (508)790-6304 www.townofbarnstable.us Permit to Operate a Food Establishment In accordance with regulations promulgated under authority of 105 CMR 590.000 M.G.L. Chapter 94 Sections 305A, 305B, 146, 189 and 189A; Chapter 111, Sections 5 and 127A, a permit is hereby granted to: Permit No: 1117 Issue Date: 12/19/2019 DBA: UNIDINE AT CAPE COD FIVE BANK OWNER: UNIDINE CORPORATION Location of Establishment: 1500 IYANNOUGH ROAD BARNSTABLE MA 02630 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 136 OutdoorSeating: 0 Total Seating: 136 FEES FOOD SERVICE ESTABLISHMENT: $300.00 YEAR. 2020 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2020 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: MOBILE-ICE CREAM: cQA FROZEN DESSERT: Thomas A. McKean, RS, CHO, Health Agent FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: AD vl etO I" 3�D • THE' Town of Barnstable Initials: �p Date Paid I I Amtl'd$ 9Bn MASS.LE Inspectional Services 1o93z9' i cb 639 Check# ` 'OtEp,,uta Public Health Division _ © . • Thomas McKean, Director { 200 Main Street,Hyannis,MA 02601 Office: 508-862-4644 Fax: 508-790-6304 APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE 12/5/19 NEW OWNERSHIP X RENEWAL NAME OF FOOD ESTABLISHMENT: Unidine at Cape Cod Five Cent Savings Bank ADDRESS OF FOOD ESTABLISHMENT: 1500 lyannough Road Hyannis, MA 02601 MAILING ADDRESS(IF DIFFERENT FROM ABOVE): 4721 Morrison Dr., Suite 300 Mobile, AL 36609 E-MAIL ADDRESS: Tax-LicenseAL@compass-usa.com TELEPHONE NUMBER OF FOOD ESTABLISHMENT: ( 401 ) 855 - 5931 TOTAL NUMBER OF BATHROOMS: 8 WELL WATER: YES NO X ... (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: X SEASONAL: DATES OF OPERATION: / / TO NUMBER OF SEATS: INSIDE: 136 OUTSIDE: 0 TOTAL: 136 SEATING: MUST OBTAIN A COMMON VICTUALLER'S LICENSE FROM LICENSING DIV. ***OUTSIDE DINING REMINDER*** OUTSIDE DINING,MUST BE APPROVED BY THE HEALTH DIV.AND LICENSING,AND MEET OUTSIDE DINING REQUIREMENTS. IS WAIT STAFF PROVIDED FOR OUTSIDE DINING? IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S)? TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW) X FOOD SERVICE RETAIL FOOD-ONLY required for TCS foods(foods requiring refrigeration/freezer) _BED&BREAKFAST CONTINENTAL BREAKFAST COTTAGE FOOD INDUSTRY(formerly residential kitchen) MOBILE FOOD FROZEN DAIRY DESSERT MACHINES ... (MONTHLY LAB ANALYSIS REQUIRED) _CATERING ... (CATERING NOTICE REQUIRED BEFORE EVENT(SEE PAGE#2) *** SEASONAL,MOBILE & NEW FOOD ONLY*** REQUIRED TO CALL HEALTH DIV.FOR INSPECTION PRIOR TO PERMIT BEING ISSUED PLEASE CALL 508-862-4644 Q:\Application FormsTOODAPP REV3-2019.doc OWNER INFORMATION: FULL NAME OF APPLICANT SOLE OWNER: YES/NO OWNER PHONE ADDRESS / (�GQ(,\✓lp UC� &CJ +k G fW4� �k CORPORATE OWNER: Unidine Co-poration CORPORATE ADDRESS: 4721 Morrison Drive, Suite 300 Mobile,AL 36609 PERSON IN CHARGE OF DAILY OPERATIONS: Stephanie Mastioanni List (2) Certified Food Protection Managers AND at least(1) Allergen Awareness Certified Staff All FOOD ESTABLISHMENTS must have 1 Certified Food Protection Manager PER SHIFT. **ATTACH COPIES OF CERTIFICATES** The Health Div. will NOT use past years' records. You must provide new copies and POST THE CERTIFICATES at your food establishment. Certified Food Managers Expiration Date Allergen Awareness Expiration Date �p 1. Stephanie Mastioanni 10 / 27 / 24 1, Stephanie Mastioanni a/ 61:> /,;) Vl 2��� �4�-h o5/ lS-1 as ffi SIGNATURE OF APPLICANT DATE ***FOOD POLICY INFORMATION*** SEASONAL FOOD SERVICE: All seasonal food establishments, including mobile trucks must be inspected by the Health Div. prior to opening!! Please call Health D'v.at 508-862-4644 to schedule your inspection. Please call at least(7)days in advance. FROZEN DAIRY DESSERTS: Frozen desserts must be tested by a State Certified lab prior to opening and monthly thereafter, with sample results submitted to the Health Div. Failure to do so will result in the suspension or revocation of your Frozen Dessert Permit until the above terms are met. CATERING POLICY: Anyone who cEters within the Town of Barnstable must notify theTown by fax or mail prior to catering event. You must complete a catering notice found at litt)://www.towno(I)arnstal)le.us/bealtlidivision/a )Iications.as a. OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. NOTICE: Permits run annually from January Ist to Dec.30 each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC Ist. Q:\Application FormsWOODAPP REV3-2019.doc f Bellaire,'Dianna From: Mastroianni, Stephanie <smastroianni@unidine.com> Sent: Friday, December 13, 2019 2:51 PM To: Bellaire, Dianna Cc: Bellaire, Dianna Subject: Re: [Ext] RE: Stephanie Mastroianni's Allergen Mastroianni. Mikolazyk is my maiden name Get Outlook for iOS From: Bellaire, Dianna <Dianna.Bellaire@town.barnstable.ma_.us> Sent: Friday, December 13, 2019 2:10:26 PM To: Mastroianni, Stephanie<smastroianni@unidine.com> Cc: Bellaire, Dianna <Dianna.Bellaire@town.barnstable.ma.us> Subject: [Ext] RE: Stephanie Mastroianni's Allergen This email contains a link or attachment. Please make sure it's from a trusted source before you open the attachment or click.on the link. What is your last name? It is different on your allergen. 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.Bellaire@town.barnstable.ma.us From: Mastroianni, Stephanie [mailto:smastroianni(cbunidine.com] Sent: Friday, December 13, 2019 1:53 PM To: Bellaire, Dianna Subject: Stephanie Mastroianni's Allergen Diana- Here is my Allergen certificate thank you! Stephanie This email is subject to certain disclaimers, which may be reviewed via the following link. http://www.compass-usa.com/disclaimer/ CAUTION:This email originated from outside of the Town of Barnstable! Do not click links, open attachments or reply, unless you recognize the sender's email address and know the content is safe! i ► Health Master Detail Cod 12/4/2019 cak Kealth Master Parcels Search Selections Reports IT Applications Logoff rnioran - ► Parcel Septic I Perc I Well I Fuel Tank Parcel: 253-020-800 Location: 1500 IYANNOUGH ROAD/RTE132, Barnstable Owner: CAPE COD 5 CENTS SAVINGS BANK Business name: Business phone: ........... ........................... .......... Rental property: 0 Deed restricted: 0 Number of bedrooms 0 Contaminant released: Fuel storage tank permit: Save Parcel Changes , Return to Lookup Parcel Info Parcel ID: 253-020-B00 Developer lot:PARCEL D Location:1500 IYANNOUGH ROAD/RTE132 Primary frontage:285 Secondary road:OLD STRAWBERRY HILL ROAD Secondary frontage:595 village:Barnstable Fire district:Barnstable Town sewer exists at this address: No Road index:0781 253020B00 1 Asbuilt Septic Scan: Interactive map: 253020BOO2 Town zone of contribution:WP (Wellhead Protection Overlay District) State zone of contribution:IN Owner Info owner: CAPE COD 5 CENTS SAVINGS BANK Co-owner: Streeti:19 WEST ROAD Street2: City:ORLEANS state:MA zip: 02653 Country: Deed date:2/3/2014 Deed reference:27968/ 116 Land Info Acres: 8.48 use: OFFICE BLD MDL-94 zoning:SPLIT HB;RF-1 Neighborhood: C124 Topography: Road: Utilities: Location: Construction Info IBuilding No ear Built Gross Area Living Area I 11 12018 83996 J63960 ro r Full-0 Half 1 2 2019 1964 0 Buildings value:$6,392,140.00 Extra features: $0.00 Land value: $1,362,100.00 A-.Ckx —�kcens� o,\(? C-Off\P0,SS —Osla Cory-\ https,://itsqldb.town.barnstable.ma.us:8431/HealthMasterDetail.aspx?ID=18890&mp=253020BOO 1/1 C Ft r TOWN OF BARNSTABLE �p/'� 0EALTH INSPECTOR'S Establishment Name: - Dafe. if/ Page: of �TA OFFICE HOURS �&PUBLIC HEALTH DIVISION 8:00.9:30A.M. B,R'NNSr-E. = /F(I/fI'� 200 MAIN STREET ' 3:30 4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLAT ON /P N OF CORRECTION Date Verified MASS. V' MON.-FRI. �67q• �0� HYANNIS,MA 02601 soa-862-a6aa No Reference R-Red Item A RINT C- RL p'FDN1�`' FOOD ESTABLISHMENT INSP CT ON REPORT Name IN 1 Da e e of Tvoe of Inspection / ion Routineenh ' VM a AddressK�a ervi- Re-inspection el Re ilk Previous Inspection Telephone r Residential Kitchen �, Mobile re-operation Owner A CP Y/N Temporary ess JVY Caterer General Complaint - r Person in Charge(P C) Time Bed&Breakfast HACCP Other r Inspector Each violation checked requires an explanati n n th narrativ page(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and isk Factors Red Itemsl Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ q Action as determined by the Board of Health. Allergen Awareness 590.009(G) r s FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals / FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating ❑6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling p � 1 ❑ 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 POPULATIONNS(HSP) ❑9.Food Contact Surfaces Cleaning and Sanitizing ❑21.Food and Food Preparation for HSP�O � 'I� ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑22.Posting of Consumer Advisories Pr Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) u 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)(59b.004) constitutes an order of the Board of Health. Failure to correct violations B=One critical violation and less than 4 non-critical violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food 6.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 2 (FC- )(590.007) aggrieved a this order,you have a right to a hearing. Your request must C=2 critical violations and less than 9 non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of 27.Physical Facility violations observed,7 to anon-critical violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address 29.Special Requirements (590.009) within 10 days of receipt of this order. violation,4 to S non critical vi ation 7 C. 30.Other DATE OF RE-INSPECTION: I s cto 's Signatur y , ® rint: 31.Dumpster screened from public view l Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N i r #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC' lure Print: / K Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N �ey! ^,n Dumpster Screen? Y /t N lll/// ((( - .., � - - .- _ .- . � �. - .. fir- �..- -� -- -.•_ _-• •;,�,�. .r � -. -��.-.. .. ---- '- - ---.. . ... - - -. L � -� -- '- 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.) R4, 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 L14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) I Demonstration of Knowledge* 3-302.1](A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs Cooked and RTE Foods.* 19 PHF Hot and Cold Holding 2-103.11 Person-in-Charge Dudes 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 EachIdentifying * 590.004(F) ( )O P 7-101.11 Identi in Information-Original Containers 2 590.003(C) Responsibility of the Person-in-Charge to Other* g g 7-102.11 Common Name-Working Containers* 3-501.16(A) Hot PHFs Maintained At or Above 140°F* P g 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* 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* 590.003(G) Reporting by Person in Charge* Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.004 11 Variance Re uirements 3-304.11 Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions* ( ) q Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Rated or of Food*Contaminated 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or 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* q 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 Wazewashin 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 3-801.11(C) Unopened Food Package Not Re-Served* 3-201.13 Fluid Milk and Milk Products 4-501.112 Mechanical Warewashing-Hot Water Monitoring 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs - CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or Equipment 5-101.11 Drinking Water from an Approved System* * Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* eg gave tnnom 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 * 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* 3 401.11(A)(2) Ratites,Injected Meats-155'F 15 sec Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and StuffingContaining Fish,Meat,Poultry or 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* g 590.009(A)-(D) Violations of o Section temporary and - ide in cater- Sources* Ratites-165°F 15 sec* ing,mobile food,temporary and residential 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should he 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 Shellstock Identification Present* 2-301.12 Cleaning Procedure* f65°F* foodbome illness interventions and risk factors. 3-202.18 3-202.18 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 practices should be debited under#29-Special 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding Requirements.5 Receiving/Condition 2-401.11 Eating,Drinking or UsingTobacco* 3-403.11(A)&(D) PHFs 165°F IS 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) g grty Critical and non-critical violations,which do not relate to the foodborne 12 Prevention of Contamination from Hands 3-403.11 Remaining Unsliced Portions of Beef Roasts* 3-101.11 Food Safe and Unadulterated* B) g illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 13 Handwashing Facilities 3-202.18 Shellstock Identification* 3-501.14(A) g Coolin Cooked PHFs from 140°F to 70°F 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Item Good Retail Practices FC 590.000 Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction* Temperature Ingredients to 41'F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients` Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 129. 1 Special Requirements 009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Formback6-2doc 'Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. `Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. '4 TOWN OF BARNSTABLE HEALTH INSPECTOR's Establishment Name: Date: Page. of 4 OFFICE HOURS PUBLIC HEALTH DIVISION 6:00-6:30A.M. BALE. _ 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified �p ;'e}9 m HYANNIS,MA 02601 M- -FRI. 508862-4644 No Reference R-Red Item PLEASE PRINT CLEARLY rFD MPS FOOD ESTABLISHMENT INSPIEPT110N REPORT Name Date e of TvRe of Inspection Routine i / Address Risk ood Sery Re-inspection Level Previous Inspection Telephone Residential Kitchen Date: �y Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP ��� In: Other Inspector Out: Each violation checked requires aA lxplarGion on the narrative page(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors Red Items) Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ' ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating 111 1 VQ i ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling /` ❑ 7.Conformance with'Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding 49 PROTECTION FROM CONTAMINATION ❑ 20.Time As a Public Health Control ❑8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑9.Food Contact Surfaces Cleaning and Sanitizing ❑21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or Overall Rating 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 Order for Correction: Based on an inspection today,.the items Embargo checked indicate violations of 105 CMR 590.000/Federal Food Code. ❑ ❑ Emergency Closure ❑ Voluntary Disposal ❑.Other:. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations:9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food B=One critical violation and less than o 6 non-critical violations ut if no critical violations observed,4 to non-critical violations=B. Seriously Critical Violation=F is scored aomatically if: no hot 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than 9 non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violations observed,7 to 8 n violation,4 to no; critical violatiolati C.ons tical.violations. If 1 critical refrigeration. . 29.Special Requirements (590.009) within 10 days of receipt of this order. = 30.Other DATE OF RE-INSPECTION: In p c is i a u r Print: 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PI Print: i�AGE Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N e�J! [Io' Dumpster Screen? Y N Violations related to Foodborne Illness - Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* F 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* t 3-501.15 Cooling Methods for PHFs 2-103.11 Person-in-Charge Duties Cooked and RTE Foods.* 3-302.14 Protection from Unapproved Additives* 19 PHF Hot and Cold Holding Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 590.004(F) 2 590.003(C) - Responsibility of the Person-in-Charge to Other* 7-102.11 Common Name-Working Containers* 3-501.16(A) Hot PHFs Maintained At or Above 140°F* Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F* Applicants* 3-302.11(A) Food Protection* 7-201.11 Separation-Storage* 20 Time as a Public Health Control 590,003(F) Responsibility of A Food Employee or An � 3-302.15 Washing Fruits and Vegetables 7-202.11 Restriction-Presence and Use* 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* -- 7.202.12 Conditions of Use* 3-304.11 Food Contact with Equipment and Utensils* 590.00401.) 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)Resumed Food and AdulteReserrated or of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition ofAdulterated 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 Hermetically Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of * 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Wa[er.from an Approved System gg Not Otherwise Processed to Eliminate Equipment* 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* eg-n-1/1rz001 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min* Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3 401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 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 Ratites-165°F 15 sec* cater- Sources* 10 Proper,Adequate Handwashing ing,mobile food,temporary and residential Game and Wild Mushrooms Approved By 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Regulatory Authority 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* 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 2-401.11 Eating,Drinking or Using Tobacco* * Requirements. 5 Receiving/Condition g+ g 1= 3-403.11(A)&(D) PHFs 165°F 15 sec 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES 3-301.12 Preventing Contamination When Tasting* * (Blue Items 23-30) 3-202.15 Package Integrity* g g 3-403.11(C) Commercially Processed RTE Food-140°F 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* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 3-202.18 Shellstock Identification* Handwashing Facilities 3-501.14(A) Cooling Cooked PHFs from 140°F to 70°F 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Item Good Retail Practices FC 590.000 Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 5-264.11 Location Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction* ocaon an acemen Temperature Ingredients to 41.°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision ' 29. Special Requirements .009 3-502.11 Specialized Processing Methods* 30. Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* i 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. _ 1 � r u i 5 k loop Rod IS - a ` Ol 4 k � 12 d� r tee' it e L a, 3� v "K•Y a e Breakfast Week 1 1 /6 = 1 / 10 y Yogurt Parfaits and Fresh Fruit Cups py _ Hot Oatmeal with a variety of fixings � . Limited Fresh House Made Muffins, and additional bakery offerings Omelets and Eggs prepared to your liking along with a variety of vegetable & protein choices, along with daily potato selection Grab n' Go breakfast sandwiches for fast easy pick up Weekly Special ecial Below: - r i a r � Spanish Frittata Avocado Breakfast With Golden Greek OSG Egg & Florentine Cheddar Potatoes,Ham& Omelet Omelet ¢g AvocadoToast Omelet Peppers : - t Breakfast Week 2 ( 1 /13 - 1 /17 Yogurt Parfaits and Fresh Fruit Cups m Hot Oatmeal with a variety of fixings Limited Fresh House Made Muffins, and additional bakery offerings � Omelets and Eg s prepared to your liking along with a variety of ` 4 vegetable & prOTein choices, along with daily potato selection Grab n' Go breakfast sandwiches for fast easy pick up Weekly Special Below: _ r ® • • - ®f• _ • • • • • • • e Asparagus & Stuffed French Sundried Tomato Grilled Chicken Breakfast Ham Strata Mushroom Toast & Spinach Omelet Breakfast Skillet Omelet unioine, Breakfast Week 3 ( 1 /20- 1 /24) • Yogurt Parfaits and Fresh Fruit Cups Hot Oatmeal with a variety of fixings v m r Limited Fresh House Made Muffins, and additional bakery offerings Omelets and Eggs pre ared to your liking along with a variety of p . vegetable & protein choices, along with daily potato selection • Grab n' Go breakfast sandwiches for fast easy pick up r Weekly Special Below: - 9M - ` Mushroom, Breakfast Quiche Greek Strata Sweet Potato, Goats Cheese, Roasted Tomato w &ith Turkey, with Spinach, Black Bean & Breakfast Spinach & Cheese White Sausage & Tomatoes& Feta Egg Avocado Omelet Omelet Peppers Cheese (v) Omelet Breakfast Week 4 ( 1 /27- 1 /31 rI µ Yogurt Parfaits and Fresh Fruit Cups Hot Oatmeal with a variety of fixings Limited Fresh House Made Muffins, and additional bakery offerings s • Omelets and Eggs prepared to your liking along with a variety of y3 vegetable & protein choices, along with daily potato selection • Grab n' Go breakfast sandwiches for fast easy pick up k Wee Special Weekly Sp Below.' K� 24. s` x a e < s a F pT' Turkey Sausage, Broccoli & Mushroom Breakfast Peppers, & Jack Turkey Hash 4 Cheese Cheddar Medley &Egg Sweet Potatoes Omelet Omelet Omelet White Omelet uniollne, a , Week I Lunch ( 1 /6 - 1 /10) Weekly Core Menu to include: Limited Grill Selections to include: . . ,.: Abbreviated Deli featuring House battered chicken tender customized made to order baskets sandwich, wrap or panini Fries featuring: House prepared Vk 4 Core proteins (house Burgers/Cheeseburgers roasted turkey, ham, tuna t salad and grilled chicken) Salad Bar to include protein � Assorted to in sand options, cheese, fresh & locally sourced breads roasted vegetables & w ,ey composed salad s * " ;ram Potato Chicken 8k OSG Asian OSG Split Soup Chicken Noodle Pea ��� Bacon Sausage Vegetab le Fj i o x.; Honey sta rd r Cao lina Create your OSG Fa Mu ll Build Your own Chicken Own Chefs Satmon Putted r Table Pork Chowder Bar with Pears Ciuesadilla Bar 4 Balsamic OSG Chicken r z Roast Beef Chicken Grilled Avocado APPIe �3 Ceti Bacon Turkey on 8c Brie Vegetable Almond � - Ranch Multigrain _ Wrap Week 2 Lunch (1 /13- 1 /17) ¢p YYII Weekly Core Menu to include: Limited Grill Selections to include: • Abbreviated Deli featuring House battered chicken tender customized made to order baskets sandwich, wrap or panini Fries featuring: House prepared • 4 Core proteins (house Burgers/Cheeseburgers roasted turkey, ham, tuna �. salad and grilled chicken) Salad Bar to include protein options, cheese, fresh & o • Assorted toppings and p ' locally sourced breads roasted vegetables & composed salad E2: Mushroom 8. Chicken Broccoli 8. P®sto Fngtoli New Engiond Soup Borley Noodle Ch@ddar Clam Chowder Roosted `£ Chicken Creotery ChAaY's Tab1Aa Customized Sizaling Saiod Wing Bor , Burrito Bowl CustA r"Imed BrOGCon Rab@ Personal Pizzas � with Garlic pQli Southwest Chick@n Bacon Palomino Meotboll Turkey Wrap Ranch Fiatbreod TorFo Cubono �. Grinder dLr '3 Week 3 Lunch (1 /20 1 Limited Grill Selections to include: Weekly Core Menu to include: Abbreviated Deli featuring House battered chicken tender customized made to order baskets sandwich, wrap or panini Fries featuring: House prepared . g: 4 Core proteins (house Burgers/Cheeseburgers roasted turkey, ham, tuna salad and grilled chicken) Salad Bar to include protein • Assorted toppings and options, cheese, fresh & locally sourced breads roasted vegetables & composed salad y _ .. a g �. . OSG Turkey Soup OSG Chic Ill Chicken 8 OSG Thal OSG Skinny Itollan AL Spinach(v) White Bean Shrimp Vegetable(v) Wedding Chili sr x t �.. ., Create Your H�' onci Carved Creoe o K ea BBQ f Yur orn Fish N Chips: Own Mocoronl Table Meotloof Own Gyro Bar Bowl and Cheese , t fan Pulled Chiml Buffalo Peruvian f ` < ` Deli Chuni Chicken Chicken Chicken Itolion Hero Chicken on and Hom Sub Caprese Panini Telara y uniotne °- k Week 4 lunch (1 /27 1 y k Weekly Core Menu to include: Limited Grill Selections to include: " �, � ,• � Abbreviated Deli featuring House battered chicken tender customized made to order baskets � sandwich, wrap or panini Fries 'T featuring: House prepared 4 Core proteins (house Burgers/Cheeseburgers roasted turkey, ham, tuna Salad Bar to include protein salad and grilled chicken) Assorted toppings and options, cheese, fresh & locally sourced breads roasted vegetables & m�,. co p se salad f OSG Chicken OSG Whit@ Vegetable Chicken& Tomato 8. Soup Pork Chili Bean!G Rlce Dumpling Fresh Basil Eggpiant(v) Korean Fried Hand Carved Createry New England Chicken Customized Chaf's Table Turkey or Customized With Kimchl Poster Bar Style Glam Roast Beef Personal Pizzas Bak@ Waffle Baiscimlc Roast Beef, Avocado �' deli Bacon 8 Chicken Bacon Grilled Turkey on OSG Chicken Tomato Jam Ronch Vegetable 9 Apple Almond Wrap (v) Multi rain unioine, r x w�u j — y t a s d' Y _e 4 s x x � KITCHEN EQUIPMENT I I - •���BROWN LINDflUI5T FENUCCIO&RABER CONNECTION JI ARCHRECTS,_INC._ NUMBER EQUIPMENT DESCRIPTION TYPE VOLTAGE CURRENT COMMENTS - - - b Brown Lindquist Fenuccio&Rober Architects.Inc. " TOO TED ,MV 0.0A I7A OISMNASHERVENRESS WRDYIIRED A .._..T __ .__.. .. A ._._.. 203 Willow St BA MBV M4A FORELECTPICBDOSTER 1% DISHAMHERVENTLESS HNRDW9REO MBV 24.6A FOR ElECTWC HEAT _ - 17 CWBI OVEN H4RDVARED HMV D ie1:508.362.8382BA r- Yarmouth382 02675 G 19 JR FBGERATOR REACH{N S15R HMV ODA 22 COUNTERTOPCNODLE S15R INV ,.DA BY - M REFRIGERATED ECUP .T STAND 5"15R IMV B.DA I I I 5'�Rat,C I I F I , M GAS FLOOR FRYER 5"15R ,MV 15.IA WARE SHING _ ARUP M REFRIDGEMTOR"' S15R HMV 90A M FREEZER BEAN 5"15R 120V 3.TA - M FREEZER REACHJN S15R INV 3.7A I I ' ' Arup USA Inc. MA REFNGERATOR PE 14 SISR 12DV 5AA - MA REFRGERATOR REPCH{N 5-I SR IMV 5.4A O _ I 60 State A112, 111 29A REFRIGERATOR REACH{N S15R 120V 5AA BO510n,86 0287 32 W JST HOOD HARDWIRED 120V E0A _ �S 1 41 617 864 2987 . 33 EXHAUSTIOM HMDYARED 1MV 5AA 33 REFRICEPATOR SANDWICWSAIPD SISR IMV 9.OA �'°n' _------_---� M FREEZER REA- S15R IMV 5.OA ` 43 SWPWPRMER3.DROP{N WRDWIREO HMV 8.9A - 44 INDUCTION PAHCE,DROP{N (sNR MBV 11.8A KITCHEN 695 S 44 INWCTIGN-a-DROPJN 6MR MBV 11.BA FT. 45 HOT FOOOW LDROF4N IW BIRED IMV 13.BA I [ 45 HOT FOOD WELL,DRCP4N WJ2D,WRED HMV 13.8A 1 46 COID FOOD WELL.DROP{N S15R HMV S.SA 7 4T REFRIGEMTOR DROP{N S15ft HMV 20A ! 1L s 59 HEATED LON TEMP CABINET S15R HMV 9.DA W COLD FOOD WELL DRCP4N S15R HMV 8.5A 83 OCLO FOOD WELL,ORJPJN SISR IMV 8.5A 68 RFFRJC-ERATEDSCREENCASE,SEIFSERVICE 6MR MBV K2A 1 II 7 TV RURCERAMDSCREEN ME.SEIFSERVICE BMR 2MV 120A 81 FJtPRES50 MACHINE XkXR t20V DOA FURNISHED BY OTHERS u."� �-.+I 'S --�Tr-- Legend 33 ONTEEBREVIER %YJW IMV BOA FUMISHEDBYOTHERG - Rc •\ _ I V UACEDISPENSER %YJW INV DOA RJWLSHADBYOTHERS I I I \III M JIJICEOISPENSER %-%%R IMV D.OA FURMSHED BY OTHERS 92 FOOD PM WARMER.COUNTERTOP S15R 12.V 5.8A 93 CONVEYORTOASTER 515R 120V ,SDA .. 94 REFRIGEPATED-BARCABI SISR IMV 5.5A ® - - 1W LCOIFILFR�R WAL3JN HAP.DW1RED IMV IS.OA 1M FOOD PROCESSOR S15R HMV IBA Be WC-WEN I I INV 13AA III DISHWASHER,UNOERCWNTER FIAROWJRED 1Mv 30.5A - 116 MEAT SLICER SISR 1Mv 5AA ,I, PLANETARY MIXER SISR HMV 3sA 121 CEMBER HWDYARED HMV -A ij .._.. _.. _... _. _.. _I _.. _....© Iwu �.caR Notes -.4 - 1 I owlL�iN, C�I FRONT - .r........-AILTU fi. _ C,.ERVERY _ �&5 SG.PI _--T ... _..... D I ..F D - I1 i i i aR%L,� o�ILIs- NATE CASHIER COORDI LorAnoxSWRH N6TALLER - I i' -- ®o aoao == I COOIJFREEZER ROOM CONDENSERS 2 PROGRESS CD44 .22MI> IL a4 av »YY..J ,,(L 1 10�DFSIGN DEVELOPMEM 1 1 13.M17 ® �-_..:_.tom RevGlon r row M.1m.nn Permit-Seal F - -- -- ---- _ - - -==14.54 I I W xIm � ly I I I I I Y (00 a.v I x � Proeec I I I ��11 "X4F y lqaR R RZE R G _ - - G pe5 dd � Cape Cod 5 Hyannis Banking Center C P Y 9•• uw I u ._.. �Y"ti� cwc 15101yannough Road - I Hyannis,MA 02601 I W j,m Title ELECTRICAL ENLARGED PLANS AND 15.5 15.7 16 16.5 17 SECTIONS SHEET 2 Project No. Scale .II LI I 1. E- 254397-00 BASEMENT-KITCHEN PART PLAN LEVEL 11-KITCHEN PART PLAN I Revision Dravving No. 4 15.5 15.7 16 16.5 17 18 19 E7-02